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 tsp pure vanilla
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 TBS brown sugar
1 tsp 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 tsp 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 tbsp butter
1/2 c sugar
1/2 c brown sugar
1 c unsweetened applesauce
1 tsp cinnamon
1 tsp pure vanilla extract
3 eggs
4 (1 oz) sq unsweetened chocolate, melted
1 1/2 c flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 c buttermilk
3/4 c semisweet chocolate chips
1/2 c 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 Tbsp butter
1 cup sugar
1 cup unsweetened applesauce
1 tsp cinnamon
1 tsp vanilla
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 1/2 cups flour
2 tsp baking soda
1 tsp 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 c. chocolate cake mix
1/2 c. water
1/3 c. creamy peanut butter
1/2 c. 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 c. flour
1 tsp. soda
1 1/2 c. sugar
1/4 tsp. salt
6 tbsp. cocoa
1 egg
1 c. mayonnaise
1 c. hot water
1 tsp. 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 c. butter
1 1/2 c. brown sugar
3 eggs
2 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 c. beer
1 c. chopped walnuts
1 c. 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 c. packed brown sugar
1 tbsp. flour
1/4 c. finely chopped nuts
1 tsp. 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.