2 cups biscuit mix
2/3 cup applesauce
1/4 cup milk
2 Tablespoons sugar
2 Tablespoons butter or margarine, softened or melted
2 apples, peeled, cored and diced
1 teaspoon cinnamon
1 teaspoon vanilla
1 egg egg, lightly beaten
1/4 cup biscuit mix
1/4 cup brown sugar
2 Tablespoons firm butter or margarine
1 teaspoon cinnamon
1/4 cup chopped nuts, if desired


1. Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart Crock Pot (or spread in a lightly greased baking dish which fits in a larger sized Crock Pot).

2. Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter.

3. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.

4. Uncover and let cool in the pot. When cool enough to handle, loosen the sides and lift out carefully with a flexible spatula, or loosen sides and invert the pot slightly and remove with your hand.




3 pounds Granny Smith apples, peeled, cored, and sliced
1 teaspoon cinnamon
dash of fresh grated nutmeg, optional
3 Tablespoons cornstarch
1 cup granulated sugar
1 to 2 Tablespoons of butter, cut in small pieces


1. Place apple slices in the slow cooker/Crock Pot; stir in remaining ingredients and dot with the butter.

2. Cover and cook on low for about 6 hours, or until apples are tender but not mushy. Stir about halfway through cooking.






1 (14-oz.) pkg. gingerbread mix
1/4 cup yellow corn meal
1 teaspoon salt
1-1/2 cups milk
1/2 cup raisins


1. Combine gingerbread mix with corn meal and salt in large bowl; stir in milk until mixture is evenly moist.

2. Beat at medium speed with electric mixer for 2 min. Stir in raisins. Pour into a greased and floured 7 cup mold. Cover with foil and tie.

3. Put a trivet or metal rack in Crock Pot. Pour 2 cups hot water in the pot. Place the filled mold on the rack or the trivet.

4. Cover the pot and cook on high for 3 - 4 hours or until the bread is done. Remove from pot and cool on a rack for 5 min. Loosen the edges with a knife and turn out on a rack and cool slightly. Serve warm with butter or cream cheese.





2 eggs, slightly beaten
2 1/4 cups milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups 1-inch bread cubes
1/2 cup brown sugar
1/2 cup raisins or chopped dates


1. In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates.

2. Pour into 1 1/2-quart baking or souffle dish. Place metal trivet (or aluminum foil shaped in a ring to keep the dish off the bottom of the pot) or rack in bottom of slow cooker/Crock Pot.

3. Add 1/2 cup hot water. Set baking dish on trivet.

4. Cover pot; cook on high for about 2 hours. Serve pudding warm or cool.





4 large tart apples, cored
1/2 cups apple juice
8 Tablespoons brown sugar
12 red-hot candies
4 Tablespoons butter or margarine
8 caramels
1/4 teaspoon ground cinnamon


1. Peel about 3/4 inch off the top of each apple; place in crock. Pour juice over apples.

2. Fill the center of each apple with 2 Tblspoons of sugar, 3 red-hots, 1Tblspoon of butter and 2 caramels. Sprinkle with cinnamon.

3. Cover and cook on low for 4-6 hours or until apples are tender





1 can peaches, drained
1 can pears, drained
1 can pineapple chunks, drained
1 cup brown sugar
1 teaspoon cinnamon
1/2 stick margarine (4oz)
1 can cherry pie filling


1. Cut all fruit into bite-size pieces. Add rest of ingredients. Stir all together.

2. Cover and cook on low 3 to 6 hours. Use as a side dish for breakfast or a meal, or as a topping for a dessert.





1 pkg. Lemon-Poppyseed Bread Mix
1 egg
8 ounces light sour cream
1/2 cup water Sauce:
1 Tablespoon butter
3/4 cup water 1/2 cup sugar
juice from one lemon (about 1/4 cup)


1. Mix the first 4 ingredients together until well moistened. Spread batter in a lightly greased 3 1/2 quart slow cooker/Crock Pot.

2. Combine sauce ingredients in a small saucepan; bring to a boil. Pour boiling mixture over the batter.

3. Cover and cook on high for 2 to 2 1/2 hours. Edges will be slightly browned.

4. Turn heat off and leave in the pot for about 30 minutes with cover slightly ajar. When cool enough to handle, hold a large plate over the top of the pot then invert.





1 cup vanilla wafer crumbs
1/2 teaspoon lemon zest
1 Tablespoons sugar
3 Tablespoons butter, melted

16 ounces cream cheese
2/3 cup sugar
2 large eggs
1 Tablespoon flour or cornstarch
1 teaspoon fresh lemon zest
2 Tablespoons fresh lemon juice



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

2. Beat cream cheese and sugar together until smooth; beat in eggs and continue beating on medium speed of a hand-held electric mixer for about 3 minutes. Beat in remaining ingredients and continue beating
for about 1 minute. Pour batter into the prepared crust.

3. Place the cheesecake on a rack in the Crock Pot.

4. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot after turning it off for about an hour or 2, until cool enough to handle.

5. Cool thoroughly before removing pan sides. Chill in the refrigerator before serving, and refrigerate any leftovers.





2 Tablespoons butter
1/4 cups milk
1 pkg. white frosting mix (dry)
3 drops peppermint flavoring


1. Melt butter and milk together in a covered cooker on high. Stir in frosting and cook 1 to 2 minutes more. Add flavoring.

2. Turn to low and drop by teaspoonfuls onto waxed paper.





6 cups unsweetened peaches
3 cups white sugar
1 1/2 cups apricot nectar
2 Tablespoons orange or lemon juice
1 teaspoon vanilla


1. Put peaches through food mill or food processor. Mix all ingredients together well and put in Crock Pot.

2. Bring to a good boil, uncover and boil until thick or 4 hours, high or low to keep it boiling.





1 cup flour
1/2 cup sugar
1/2 cup coarsely chopped pecans, or walnuts
1/4 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla extract
1 cup boiling water
1/2 cup chocolate syrup
whipped cream or ice cream


1. Mix together first 6 ingredients in 6-cup mold. Stir in milk, oil and vanilla.

2. Mix boiling water and chocolate syrup. Pour over batter.

3. Place small trivet or band from canning jar in bottom of cooker , add 2 cups warm water . Place mold in cooker and cover with 4 layers of paper towels.

4. Cover cooker and cook on high 3 to 4 hours. Serve warm with cream.



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