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CROCK POT CARAMEL APPLES


Ingredients:

2 packages (14oz) bags caramels
1/4 cup Water
8 Medium apples



Directions::

1. In crock pot, combine caramels and water. Cover and cook on high for 1 to 1 1/2hours, stirring frequently.

2. Wash and dry apples. Insert stick into stem end of each apple.

3. Turn control on low. Dip apple into hot caramel and turn to coat entire surface.

4. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool.

 

 

CROCK POT CARAMEL RICE PUDDING


Ingredients:

3 cups cooked white rice
1/2 cup dried cranberries or cherries or dried, chopped apricots
1 teaspoon pure vanilla
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 Tablespoon brown sugar
1 teaspoon cinnamon


Directions::

1. Spray inside of 2 to 3.5 quart crock pot with cooking spray. (or grease with butter)

2. Mix all ingredients except sugar and cinnamon in crock pot.

3. Cover and cook on LOW 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm.

 


CROCK POT CARAMEL RUM FONDUE


Ingredients:

7 ounces caramels
1/4 cup miniature marshmallows
1/3 cup whipping cream
2 teaspoons rum or 1/4 teaspoon rum extract


Directions::

1. Combine caramels and cream in Crock Pot. Cover and heat until melted, 30 to 60 minutes.

2. Stir in marshmallows and rum. Cover and continue cooking 30 minutes.


3. Serve with apple wedges or pound cake.

 

 

CROCK POT CHERRY CRISP


Ingredients:

1 can (21 oz) cherry pie filling
2/3 cup brown sugar
1/2 cup quick-cooking oats
1/2 cup flour
1 teaspoon brown sugar
1/3 cup butter, softened



Directions::

1. Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Place cherry pie filling in the slow cooker/Crock Pot.

2. Combine dry ingredients and mix well; cut in butter with a pastry cutter or fork. Sprinkle crumbs over the cherry pie filling.

3. Cook for 5 hours on low.

 

 

CROCK POT CHOCOLATE-AMARETTO CHEESECAKE


Ingredients:

Crust:
3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 Tablespoon sugar
3 Tablespoons butter, melted


Filling:
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 Tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 Tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels


Directions::

1. Combine crust ingredients and pat into a 7-inch springform pan.

2. Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer.

3. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan.

4. Place the cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot).

5. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides.

6. Chill before serving; store leftovers in the refrigerator.

 

CROCK POT CHOCOLATE APPLE CAKE


Ingredients:

6 Tablespoons butter
1/2 cup sugar
1/2 cup brown sugar
1 cup unsweetened applesauce
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 eggs
4 (1 oz.) squares unsweetened chocolate, melted
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans
Confectioner's sugar



Directions::

1. In a large bowl, beat together butter & sugars w/a mixer on HIGH speed 1-2 minutes, or until fluffy.

2. Beat in applesauce, cinnamon, vanilla & eggs until wellmixed. Beat in melted chocolate until blended.

3. Add flour, baking soda & powder, & salt. With mixer on LOW speed, beat in dry ingredients, adding buttermilk as you beat. Beat just until evenly mixed.

4. By hand stir in chocolate chips & pecans. Scrape the batter into a WELL BUTTERED 3 1/2 quart crackpot & smooth top.

5. Cover & cook on the HIGH setting 2 1/4 to 2 1/2 hrs, or until a cake tester(toothpick) inserted in the center comes out clean. (Do not cook on the low heat setting for a longer time)

6. Remove lid & let cake stand in crackpot until just barely warm.

To unmold: Run a sharp knife around the inside edges of the crockpot & with a large spatula, carefully lift out the cake in one piece. Sprinkle with confectioner's sugar over top & cut into wedges to serve.

 


CROCK POT CHOCOLATE APPLE SAUCE CAKE


Ingredients:

6 Tablespoons butter
1 cup sugar
1 cup unsweetened applesauce
1 teaspoon cinnamon
1 teaspoon vanilla
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
powdered sugar



Directions::

1.In a large bowl, beat together the butter and sugar w/a mixer on high speed 1-2 minutes, or until fluffy.

2. Beat in the applesauce, cinnamon, vanilla and eggs untilwell mixed. Beat in the melted chocolate until blended.

3. Add the flour, baking soda& powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed.

4. By hand, stir in chocolate chips and nuts. Scrape the batter into a WELL BUTTERED 3 1/2 quartslow cooker (crock pot) and smooth the top.

5. Cover and cook on the high setting 2 1/4 to 2 1/2 hours, or until a cake tester inserted in the center comes out clean. (Do not cook on the low heat setting for a longer time)

6. Remove the lid and let the cake stand in the slow cooker until just barely warm.

To unmold, run a sharp knife around the inside edges of the crock and with a large spatula, carefully lift out the cake in one piece. Sprinkle with powdered sugar overthe top and cut into wedges to serve.

 

CROCK POT CHOCOLATE PEANUT BUTTER CAKE


Ingredients:

2 cups chocolate cake mix
1/2 cup water
1/3 cup creamy peanut butter
1/2 cup chopped nuts



Directions::

1. Combine all ingredients in bowl mixing well. Beat about 2 minutes.

2. Pour batter into greased and floured 2 pound coffee can. Place can in crockpot. Cover top of can with 8 paper towels.

3. Cover crock pot and bake on high 2 to 3 hours.

 

 

CROCK POT CHOCOLATE-FUDGE CAKE


Ingredients:

2 cups flour
1 teaspoon soda
1 1/2 cups sugar
1/4 teaspoon salt
6 Tablespoons cocoa
1 egg
1 cup mayonnaise
1 cup hot water
1 teaspoon vanilla



Directions::

1. Stir together dry ingredients in large mixing bowl. Add remaining ingredients and beat 2 minutes with electric mixer.

2. Pour into greased and floured 3 pound shortening can and cover with paper towels.

3. Bake in uncovered crock pot on High2 1/2 to 3 1/2 hours or until done.

 

CROCK POT BEER CAKE



Ingredients:

2/3 cup butter
1 1/2 cups brown sugar
3 eggs
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/2 cups beer
1 cup chopped walnuts
1 cup raisins



Directions::

1. Cream butter and sugar until light and fluffy. Add eggs one at a time, mix well.

2. Add flour, baking soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins.

3. Pour mixture into well buttered and floured cake pan that will fit into crock pot. Cover tin with four or five paper towels. Put into pot.

4. Put lid on crock pot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done.

5. Remove pan from crock pot and allow cake to cool on wire rack for 15 minutes before removing from pan.

 


CROCK POT STREUSEL POUND CAKE



Ingredients:

1 pkg. pound cake mix (16 oz.)
1/4 cup packed brown sugar
1 Tablespoon flour
1/4 cup finely chopped nuts
1 teaspoon cinnamon



Directions::

1. Mix cake mix according to package
Directions:. Pour batter into well greased and floured 2 pound coffee tin.

2. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in crockpot. Cover top of can with 8 layers of paper towels.

3. Cover pot and bake on high 3 to 4 hours.

 

 


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