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    Pat Schweitzer

    Pat took an interest in food after her very first cheese tasting for a 4-H club project, and the rest is history. She joined Hamilton Beach as the consumer test kitchen manager, where she develops recipes, tests products, and writes product guides. When she’s not at work perfecting the art of the air-fried French fry, you can probably find her whipping something up in the kitchen with her three grandchildren.
    Slow Cooker Pork Roast with Apples, Carrots and Rosemary
    1 minute read Written by Pat Schweitzer on September 24, 2014

    Your family and friends will think you slaved over this flavorful pork roast for hours. We won’t tell them your little secret, but we know all you have to do is toss the pork loin in the slow cooker with some seasoning, fresh fruit and veggies....

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    Slow Cooker Chicken and Cornbread Dumplings
    1 minute read Written by Pat Schweitzer on September 10, 2014

     

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    Slow Cookers 101: How a Slow Cooker Works
    7 minute read Written by Pat Schweitzer on July 23, 2014

    How does my slow cooker work? At what temperature does my slow cooker cook? How do I convert my favorite recipe to the slow cooker? How much energy does my slow cooker use? These are just a few of the many questions our experts manning the phones...

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    Top Summer Slow Cooker Recipes
    4 minute read Written by Pat Schweitzer on June 16, 2014

    Editor's Note: This post has been was originally published in June 2014 and has been updated with new recipes. (June 2015)

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    Heritage Dish: Rhubarb Custard Pie
    4 minute read Written by Pat Schweitzer on May 12, 2014

    In our Heritage Dish series, we feature Hamilton Beach employees and their favorite family recipes. This month, we highlight Pat Schweitzer, consumer test kitchen manager, and one of her favorite family dessert recipes inspired by life on a...

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    Rosemary-Apricot Brisket Pot Roast
    2 minute read Written by Pat Schweitzer on April 21, 2014

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    Rosemary and Garlic Roasted Rack of Lamb
    2 minute read Written by Pat Schweitzer on April 11, 2014

    There’s no need to be intimidated about cooking an entire rack of lamb. For many of us, it’s a meal reserved for ordering in a restaurant. Or maybe grandma roasted a rack for Easter dinner every year. Sure, it’s not often in the weekday dinner...

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