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  • Writer's pictureTina Radcliffe

Kate Rainbolt Learns to Cook! (recipes)

The fourth book of the Hearts of Oklahoma series officially releases on July 27th.

If you are a member of the Harlequin Reader Service, you have Kate's story in your hands now, and are ready to cook like Kate! YAY!

I've included several recipes that Olive shared with Kate for you to enjoy.

Plus, I have a special bonus for readers. Send me a picture of yourself with The Cowgirl's Sacrifice or just a pretty photo of the book in the wild, to use on social media, in my newsletter or blog and I'll send you a spatula. Rules at the bottom of the page.

No Fail Slow Cooker Pot Roast

2 pounds chuck roast (butchers recommend chuck but this cooks slow and long so even a lesser cut will be tasty.)

Lipton Beefy Onion Instant Soup Mix (one packet only!)

All veggies are optional.

6-8 carrots peeled and sliced (Don’t use baby carrots. Real ones are tastier for this recipe.)

2-3 large potatoes peeled and cut into chunky cubes

1 large yellow onion cut into four chunks

Two or three cloves of garlic

1-2 cans cut green beans drained

Sliced fresh mushrooms (not canned!)

Garlic powder (check yours-how old is it?) and a one clove of fresh garlic

Salt & Pepper

Place meat in slow cooker. Make a few slices on the meat where it naturally pulls a part and slip in one fourth of one garlic clove until one clove is used. If you like more garlic, go for it. Place your onion and potatoes around the meat. Put carrot sticks in the center. Salt and pepper well. Sprinkle with garlic powder as desired. Mix one envelope of soup mix in two cups of warm water and pour over the meat and veggies.

Put the lid on roast. Slow cook for ten hours.

Three hours before it's done, add green beans and mushrooms and season lightly. Take a ladle and pour some of the juice over the vegetables. Cover and complete cooking.

Guaranteed to be tender, fall apart deliciousness.

Photo on right is after dinner. Still plenty of leftovers!

Chicken Chili

3 -4 frozen chicken breasts

1 package chicken chili and ½ package regular chili seasoning

One large diced onion

1 large can tomato sauce

1 large jar spaghetti sauce of choice

1 can corn-drained

1 can kidney beans-add with juice

1 can pinto beans-add with juice

Add all ingredients to slow cooker and cover.

If frozen chicken, cooks in 8 hours. If not frozen 6 hours.

About two hours before completion, remove, shred (not chunks SHRED) and put back in for the last two hours.

Ladle into bowls and top with cheese and sour cream or pour over baked potatoes. Enjoy!

Slow Cooker Cheesy Broccoli Chicken recipe from Sarah at The Magical Slow Cooker

Corned Beef and Cabbage Slow Cooker Fun!

Add two cups of water, corned beef, vegetables and the little seasoning packet that comes with the meat. Layer in this order: the meat, onions, potatoes, carrots and end with the cabbage on top. I like the red cabbage because it’s pretty. I only use half a head and spread it on top to insulate my meal. Each layer gets a dusting of salt, pepper and garlic powder. I put it in the crock pot for 10 hours. YUM!

Happy Eating!

For more of The Cowgirl's Sacrifice launch fun, sign up for my once a month newsletter here.

One spatula per reader submission. Offer good while supplies last. US mailing address only. Submission of photo indicates agreement for author (Tina Radcliffe) to share submitted photo on author's social media, her newsletter or blog without compensation or credit. Neither the name, nor the email address of the reader submitting the photo will be released. All photos used at the discretion of the author (Tina Radcliffe). To be considered for inclusion, the photo must include the book (The Cowgirl's Sacrifice) but does not need to show the reader's face. Email your photo to

Deadline for submission is September 30, 2021.


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