Crock Pot Dessert Recipes

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CROCK POT APPLE BETTY

Ingredients:

6 cups thinly sliced apples
1 cup granulated sugar
1 Tablespoon all purpose flour
1 teaspoon cinnamon
juice and zest of 1 lemon
1/2 cup melted butter
3 cups soft bread crumbs

Directions::

1. In a large bowl combine apples, sugar, flour, cinnamon and lemon zest.

2. In another bowl, combine butter and bread crumbs.

3. In prepared slow cooker, layer one third of bread crumb mixture, then one half of apple mixture. Repeat layers of bread
crumbs and fruit, then finish with a final layer of bread crumbs on top.

4. Cover and cook on high for 4 hours until bubbly and brown.

CROCK POT APPLE BUTTER

Ingredients:

4 quarts unsweetened applesauce
7 cup granulated sugar
1 1/3 cup brown sugar
5 1/3 Tablespoon cider vinegar
5 1/3 Tablespoon lemon juice
2 teaspoon cinnamon
2 teaspoon allspice
1 teaspoon ground cloves

Directions::

1. Combine all ingredients in a slow cooker/Crock PoTablespoon

2. Cover and cook 3 hours, stirring occasionally.

3. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) 5-8 hours

4. Seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints.

CROCK POT APPLE-COCONUT CRISP

Ingredients:

4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)
1/2 cup sweetened flaked coconut
1 Tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 Tablespoons butter or margarine

Directions::

1. In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with coconut, 1 Tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping.

2. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.

3. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.

CROCK POT APPLE CRANBERRY CRISP

Ingredients:

3 apples (like Gala)
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup butter, softened

Directions::

1. Peel, core and slice apples. Place apple slices and cranberries in crock pot.

2. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries.

3. Place 4 or 5 paper towels over the top of the crockpot, place an object across the top of the crockpot and set lid on top. This allows the steam to escape.

4. Turn crockpot on high and cook for about 2 hours.

CROCK POT APPLE DATE PUDDING

Ingredients:

4-5 apples, peeled, cored and diced
3/4 cup sugar, or less, to taste
1/2 cup chopped dates
1/2 cup toasted, chopped pecans
2 Tablespoons flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon nutmeg
2 Tablespoons melted butter
1 egg, beaten

Directions::

1. In the slow cooker, place apples, sugar, dates and pecans; stir.

2. In a separate bowl, mix together flour, baking powder, salt and nutmeg and stir into apple mixture.

3. Drizzle melted butter over batter and stir. Stir in egg. Set cooker on low and cook for 3 to 4 hours. Serve warm.

CROCK POT APPLE-NUT CHEESECAKE

Ingredients:

Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 Tablespoons sugar
3 Tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts

Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 Tablespoons heavy whipping cream
1 Tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 Tablespoon finely chopped pecans or walnuts

Directions::

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

2. Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust.

3. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or “ring” of aluminum foil to keep it off the bottom of the pot) 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 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides.

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

CROCK POT APPLE PUDDING CAKE

Ingredients:

2 cups sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
2 cups unpeeled apple, finely chopped
1 cup chopped nuts (walnuts or pecans)

Directions::

1. Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well.

2. Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full.

3. Place can in Crock Pot. Do not add water. Cover but leave cover ajar so steam can escape.

4. Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set.

5. Let stand in can a few minutes before tipping pudding out on a plate. Serve half-rounds plain, with whipped topping, or a pudding sauce.

CROCK POT APRICOT NUT BREAD

Ingredients:

3/4 cup dried apricots
1 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tablespoon grated orange peel
1 Tablespoon vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Directions::

1. Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife into the flour and chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together.

2. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl.

3. Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour.

4. Fold in the cut up apricots, any flour left on the cutting block and the walnuts.

5. Pour into a well greased, floured baking unit*(see below). Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.

6. Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.

* Baking unit – some manufacturers are making units for slow cookers, but if you don't have one, a 2 pound coffee can works. Pyrex muffin cups also work and 1, 1 1/2 and 2 quart molds work. DO NOT LIFT THE LID WHILE BAKING THIS BREAD.

CROCK POT BAKED STUFFED APPLES

Ingredients:

6 medium tart red apples
1 cup light brown sugar
1/4 cup golden seedless raisins
1 Tablespoon grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tablespoons orange juice concentrate

Directions::

1. Wash, core and stem the apples, but don't peel them.

2. Stand them in a buttered mold and stuff them with 2/3 cup of the brown sugar, the raisins and the orange peel.

3. Fill the tops of the core cavities with butter and sprinkle the remaining sugar over the tops.

4. Place the mold in the slow cooker and pour the hot water into the cooker. Sprinkle the orange juice concentrate over the apples.

5. Cover the cooker and cook on Low for 3 to 5 hours, or until the apples are tender.

CROCK POT CARAMEL APPLE EUPHORIA DESSERT

Ingredients:

2 medium cooking apples
1/2 cup apple juice
7 oz. caramel candy squares
1 teaspoon vanilla
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup cream-style peanut butter
7 slices Angel-food cake; or 1 quart vanilla ice cream

Directions::

1. Peel, core, and cut each apple into 18 wedges; set aside.

2. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon.

3. Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot. Stir.

4. Add apple wedges; coverand cook on LOW for 5 hours.

5. Stir thoroughly; cover and cook on LOW 1 additional hour.

6. Serve approximately 1/3 cup of warm mixture over a slice of angel food cake or ice cream.

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.

CROCK POT TURTLE PUDDING

Ingredients:

1 21.5 oz pkg brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
14 caramel candies, unwrapped
Whipped cream or vanilla ice cream

Directions::

1. Place a vegetable steamer or other low rack on the bottom of a 5-quart crock pot.

2. Pour in 4 cups hot tap water and turn on the high heat setting.

3. In a large bowl, combine the brownie mix, water, oil, and egg. Beat to mix well.

4. Stir in the chocolate chips and nuts. Butter and dust with sugar a 2.5 qt soufflé dish that fits in the 5-quart crock pot.

5. Turn the brownie mixture into the dish. Push the caramels partially into the top, but do not cover completely with the brownie mixture.

6. Wrap the dish in a double thickness of foil. Tie with kitchen string to resemble a package for ease in lowering into the pot and removing.

7. Place on the rack in the crock pot.

8. Cover and cook on the high heat setting for 4.5 hours.

9. Remove the dish from the crock pot, uncover and let cool for 30 minutes. Serve warm, with whipped cream or ice cream.

CROCK POT CHOCOLATE CHIP PEANUT BUTTER CAKE

Ingredients:

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
3 eggs, beaten
1/2 cup peanut butter
3/4 cup light sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions::

1. Cream butter and sugars. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla.

2. Combine flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top. Spoon mixture into a greased and floured 2 1/2 to 3-quart souffle dish or mold (which will fit in your Crock Pot). Place a small trivet (or fashion a little “ring” from aluminum foil) in the Crock Pot, place the dish on the trivet, then cover the dish with 4 layers of paper towels. Cover loosely to allow steam to escape and cook on high for about 4 hours.

3. Test with a toothpick for doneness. Cool in pot until dish is cool enough to handle, then transfer to a wire rack to cool completely.

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. Pour batter into greased and floured 2 pound coffee can.

2. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.

CROCK POT CHRISTMAS BREAD PUDDING

Ingredients:

9 slices whole wheat bread
8 slices white bread
3 egg yolks, beaten
1 1/2 cups light cream
2/3 cup dark raisins
1/3 cup whole candied red cherries, halved
3/4 cup cream sherry
1 cup water
2 egg yolks, beaten
1/4 cup powdered sugar, sifted
2 Tablespoons cream sherry
1/3 cup sugar
dash salt
1 1/2 teaspoons vanilla
2/3 cup golden raisins
1/4 teaspoon vanilla
1/2 cup whipping cream

Directions::

1. Remove crusts from bread. Cover bread slices with paper towels and let stand overnight.

2. Custard: in a heavy medium saucepan combine three egg yolks, light cream, sugar and salt. Cook and stir over medium heat.

3. Continue cooking until mixture coats a metal spoon. Remove from heat; cool at once by setting saucepan in a sink of ice water and stirring for 1-2 minutes.

4. Stir in 1 1/2 teaspoons vanilla. Cover surface with clear plastic wrap.

5. In small bowl combine raisins. Place cherries in another bowl. Heat 3/4 cup sherry till warm. Pour 2/3 cup sherry over cherries. Set aside.

6. Cut bread into 1/2-inch cubes (about 9 cups). In a bowl, fold bread into custard, until coated. Grease a 6 1/2 cup tower mold (without tube).

7. Drain raisins and cherries, reserving sherry. Arrange 1/4 of cherries in bottom of the mold, sprinkle 1/3 cup raisins into the mold. Add 1/4 of bread cube mixture. Sprinkle with 2 Tablespoons reserved sherry. Repeat layers three times, arranging cherries and raisins near edges of the mold. Lightly press last layer with back of spoon. Pour remaining reserved sherry over all. Cover mold tightly with foil.

8. Set mold in cooker – for a 5-6qt cooker, pour 1 1/2 cups water around mold (for a 3 1/2 – 4 qt cooker use 1 cup water).

9. Cover, cook on low 5 1/2 hours or until pudding springs back when touched.
Meanwhile make the sherry sauce: in a mixing bowl combine 2 egg yolks, powdered sugar, 2 Tablespoons sherry and 1/4 teaspoons vanilla. In small bowl, beat whipping cream until small peaks form. Gently fold whip cream into egg yolk mixture. Cover and chill until serving time.

10. Remove mold from cooker, let stand 10 minutes. Carefully unmold to serving platter. Serve warm with sherry sauce.

CROCK POT CHUNK-STYLE APPLESAUCE

Ingredients:

8 to 10 large cooking apples, peeled, cored, and sliced or cut in chunks
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar

Directions::

1. Put ingredients in Crock-Pot. Cover; cook on Low 8 to 10 hours. (High: 3 to 4 hours.)

CROCK POT COUNTRY APPLES

Ingredients:

4-5 cups apples
2 Tablespoons flour
1/3 cup sugar
1/3 cup raisins
1/4 teaspoon cinnamon
2/3 cup oatmeal
3 Tablespoons butter
3/4 cup brown sugar

Directions::

1. Peel, slice and coat apples with flour and 1/3 cup sugar. Stir in the raisins, cinnamon, and oatmeal.

2. Pour 1 cup water into crock pot. Add apple mix. Pour melted butter over apples and then brown sugar.

3. Cook on Low 4-6 hours. You can serve over vanilla ice cream, use as a crepe filling or over oatmeal for breakfast.

CROCK POT CREAMY ORANGE CHEESECAKE

Ingredients:

Crust:
3/4 cup cookie or graham cracker crumbs
2 Tablespoons sugar
3 Tablespoons melted butter
Filling:
16 ounces cream cheese (light)
2/3 cup sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest, or dried grated rind
1 Tablespoon flour
1/2 teaspoon vanilla

Directions::

1. Combine crumbs with sugar; mix in melted butter until well moistened. Pat into a 7- inch springform pan.

2. In a medium bowl, cream together the cream cheese and sugar.

3. Add eggs and yolk and beat for about 3 minutes on medium with a hand¬held electric mixer.

4. Beat in orange juice, zest, flour, and vanilla. Beat for another 2 minutes. Pour batter into prepared crust; place on a rack or aluminum foil ring in the crock pot(so it doesn't rest on the bottom of the pot).

5. Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Chill before serving, and store leftovers in the refrigerator.

CROCK POT APPLE BROWN BETTY

Ingredients:

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
3/4 cup brown sugar
1/2 cup butter or margarine, melted

Directions::

1. Wash apples, peel, core, cut into eighths; place in bottom on crock.

2. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover.

3. Place crock into outer shell. Cook on low setting 2 to 4 hours.

CROCK POT APPLE BUTTER 1

Ingredients:

apples — cut up, to fill 3 1/2 qt. crockpot
1 cup brown sugar
1 cup apple cider
juice of 1 lemon
1 Tablespoon cinnamon

Directions::

1. Cut blemishes off apples and cut into chunks to fill 3 1/2 qt. crockpot. Add sugar, cider and lemon juice.

2. Cover and cook on Low for 8 hours.

3. Stir. Add cinnamon and cook another 10 hours. Stir occasionally until brown.

4. Run through food mill, blender or any strainer to strain out seeds and skins. To thicken, if not thick enough, return to slow cooker and cook on High uncovered until desired consistency.

CROCK POT APPLE BUTTER 2

Ingredients:

apples, cut in quarters, enough to fill a 4 quart crockpot to about 1 1/2 inches from the top
ADD:
4 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
3 cups sugar
4 Tablespoons water

Directions::

1. Place apples and waterinto crock pot.

2. Add cinnamon, cloves, salt and sugar.

3. Start on high until it gets hot, then turn on low and cook all day. When it is done and apples are fully cooked down put small amounts into food processor and zap quickly till smooth.

CROCK POT APPLE BUTTER 3

Ingredients:

4 lbs. apples, cored and sliced (don't peel)
1 1/3 cups packed brown sugar
1 cup apple cider
grated zest and juice of one lemon
3 Tablespoons grated ginger

Directions::

1. Combine apples, brown sugar, apple cider, zest, juice.

2. Cover and cook 8-10 hours on low, until apples are very soft.

3. Stir in ginger, increase heat to high, uncover and cook (stirring now and then) until mixture is reduced to about 3 cups for 8 to 10 hours.

4. Put the resulting mash through a food mill or blender.

CROCK POT APPLE BUTTER 4

Ingredients:

2 quarts sweet cider
4 lbs. apples, peeled, cored & sliced
3 cups sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon salt

Directions::

1. Place apples and cider in crock pot.

2. Cover and cook on LOW 10 – 12 hrs. Do not stir.

3. Put apples through a strainer. Mash apples.

4. Add equal parts sugar stirring well between each, add spices & salt. Stir well.

5. Return to crock pot. Cook on HIGH 1 hr. Pour into 1/2 pint jars, seal and process 10 min.

CROCK POT APPLE BUTTER 5

Ingredients:

12 to 14 apples
2 cups apple juice
sugar
cinnamon
all spice
cloves

Directions::

1. Wash, core, and quarter apples (do not peel).

2. Combine apples and juice in lightly oiled crock pot, cover and cook on low 10-18 hours or high 2-4 hours.

3. When tender put through food mill to remove peel.

4. For each pint of apples add 1 cup sugar and 1/2 teaspoon each of cinnamon, cloves and allspice.

5. Stir and cook on low another 6-8 hours, stirring every 2 hours.

6. Remove cloves after 3 hours and allow to cook down. Spoon into pint jars.

CROCK POT APPLE CAKE DESSERT

Ingredients:

6 apples peeled, cored and sliced
sugar
cinnamon
8 oz. of yellow cake mix
1/4 cup melted butter or margarine

Directions::

1. Put slices of apples in crock pot. Pour half a package of dry cake mix over apples.

2. Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture over that.

3. Cook on low 1 1/2 to 2 hours until the apples are soft.

CROCK POT APPLE CARAMEL DESSERT

Ingredients:

2 medium apples
1/2 cup apple juice
7 oz. caramel candy
1 teaspoon vanilla
1/8 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/3 cup peanut butter, creamy
7 slices angel food cake
1 quart vanilla ice cream

Directions::

1. Peel, core and cut each apple into 18 wedges; set aside.

2. Combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon.

3. Drop peanut butter, 1 teaspoon at a time, over ingredients in crock pot and stir.

4. Add apple wedges; cover and cook on LOW for 5 hrs.

5. Stir thoroughly, then cook 1 hr more. Serve approx 1/3 cup of warm mixture over a slice of angel food cake or ice cream.

CROCK POT MULLED APPLE CIDER

Ingredients:

1 gallon of apple cider
3 cinnamon sticks
1 teaspoon whole cloves
3 or 4 whole allspice
1 orange, sliced

Directions::

1. Put cider into a crock pot.

2. Add cinnamon sticks, whole cloves, and whole allspice.

3. Place orange rings on top. Cook on low 6- 8 hours.

CROCK POT APPLE COCONUT CRISPS

Ingredients:

4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups) 1/2 cup sweetened flaked coconut
1 Tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine) 1/2 teaspoon cinnamon
1/3 cup flour
1/2 cup quick rolled oats
2 Tablespoons butter or margarine

Directions::

1. In a casserole 1 1/2-quart baking dish that fits in the crockpot, combine apples with coconut, 1 Tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping.

2. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture

3. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.

CROCK POT APPLE DESSERT I

Ingredients:

6 apples, peeled and sliced
2/3 cup raw oatmeal
2/3 cup sugar
1/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/3 cup butter or margarine, melted

Directions::

1. Mix oatmeal, sugar, flour, and spices in small bowl. Stir melted butter into mixture until it is crumbly.

2. Put about half of sliced apples in crockpot and spoon about half of oatmeal mixture on top.

3. Cover with the rest of the apples and top with the rest of the crumbly mixture.

4. Cook on high about 2 1/2 hours.

CROCK POT APPLE DESSERT II

Ingredients:

2 cups milk
1/4 cup brown sugar
1 Tablespoon melted butter
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup rolled oats, regular
1 cup chopped apples
1/2 cup raisins

Directions::

1. Spray or butter inside of crock pot. Add all ingredients to pot and stir.

2. Cover and cook on low overnight.

CROCK POT APPLE PIE

Ingredients:

8 tart Apples peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 Tablespoons butter soften
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 Tablespoons cold butter

Directions::

1. Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.

2. Combine milk, softened butter, sugar, eggs, vanilla, and the 1/2 c Bisquick. Spoon over apples.

3. Combine the 1 cup Bisquick and brown sugar. Cut the cold butter into mixture until crumbly.

4. Sprinkle this mixture over top of apple mixture.

5. Cover and cook on low 6-7 hours or until apples are soft.

CROCK POT APPLESAUCE

Ingredients:

About 3 pounds apples, peeled, cored, and sliced
1/3 cup sugar
1 cinnamon stick
2 Tablespoons lemon juice
nutmeg

Directions::

1. Put apples in cooker, sprinkle with sugar and add cinnamon stick. Sprinkle lemon juice on top.

2. Cover and cook on low for 6 1/2 to 8 hours til apples form a thick sauce. Sprinkle with nutmeg to taste.

CROCK POT APPLE CRANBERRY COMPOTE

Ingredients:

6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)

Directions::

1. Arrange apple slices and cranberries in crock pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients.

2. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.

CROCK POT APPLE PIE COFFEE CAKE

Ingredients:

Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 Tablespoons brown sugar

Cake Batter:

2 small yellow cake mixes (Jiffy – 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 Tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing crock pot

Directions::

1. Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well.

2. Generouslly butter the sides and bottom of a 3 1/2 quart crock pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the
remaining apple mixture over the batter, then cover with remaining batter.

3. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes.

4. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter
and 3 1/2-inches high.

CROCK POT BAKED APPLES

Ingredients:

2 Tablespoons raisins
1/4 cup sugar
6 to 8 apples, washed and cored
1 teaspoon cinnamon
2 Tablespoons butter

Directions::

1. Mix raisins and sugar, fill center of apples. Sprinkle with cinnamon and dot with butter.

2. Put in crockpot; add 1/2 cup water.

3. Cover; cook on Low 7 to 9 hours.

CROCK POT CINNAMON-APPLE BREAD PUDDING

Ingredients:

2 Tablespoons butter
2 apples, cored peeled, and chopped
3/4 cup brown sugar, divided
1 1/2 teaspoons cinnamon, divided
2 large eggs
12 oz. can evaporated milk
3/4 cup apple juice
2 1/2 cups French bread torn in 1/2 to 1- inch pieces

Directions::

1. Melt butter in bottom of a 1 1/2 to 2- quart casserole or souffle dish which will fit in the Crock Pot.

2. Sprinkle with 2 Tablespoons brown sugar and ½ teaspoon cinnamon. Add apples.

3. Whisk eggs, milk, and apple juice together; mix in remainder of brown sugar, 1 teaspoon cinnamon, and the bread pieces.

4. Place a trivet or aluminum foil ring in the Crock Pot. Pour 3/4 cup hot water into the the Crock Pot.

5. Place the casserole dish on the ring in the Crock Pot. Cover and cook on high for 2 1/2 hours, until knife inserted comes out clean.

6. Serve warm with vanilla ice cream or sweetened whipped cream.

CROCK POT CANDIED BANANAS

Ingredients:

6 green-tipped bananas, peeled
1/2 cup flaked coconut
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup dark corn syrup
1/4 cup butter or margarine, melted
2 teaspoons grated lemon peel
1/4 cup lemon juice

Directions::

1. Place bananas and coconut into large enough crock pot to fit in single layer. Sprinkle with cinnamon and salt.

2. Mix corn syrup, butter ,lemon peel, and lemon juice; pour over bananas.

3. Cover and cook on Low 1 to 2 hours.

CROCK POT CARAMEL PIE

Ingredients:

2 packages (14oz) caramels
1/4 cup water
8 medium apples

Directions::

1. In crockpot, combine caramels and water.

2. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently.

3. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low.

4. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool.

CROCK POT CHOCOLATE CLUSTERS

Ingredients:

2 pounds white almond bark
4 ounces bar German chocolate
1 pkg. semi-sweet chocolate chips (12 ounces)
24 ounces dry roasted peanuts

Directions::

1. Put all ingredients in Crock Pot; cover and cook on high for 1 hour. Do not stir.

2. Turn Crock Pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper and let cool. Store in a tightly covered container.

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. Pour batter into greased and floured 2 pound coffee can.

2. Place can in crockpot. Cover top of can with 8 paper towels. Cover crockpot and bake on high 2 to 3 hours.

CROCK POT COBBLER

Ingredients:

1 can baked biscuits, cooled
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup butter
1 can pie filling, any flavor

Directions::

1. Cut biscuits into chunks, place about half in the bottom of a crock pot.

2. Mix brown sugar, cinnamon and butter. Sprinkle on top of biscuits.

3. Spread canned pie filling on top and repeat until you're out of ingredients. Bake on high for 2 hours.

CROCK POT CRANAPPLE SAUCE

Ingredients:

10-12 medium apples
1-2 cups cranberry juice
lemon juice — use 1/4 to 1/2 lemon
2 Tablespoons sugar
1/4 to 1/2 cup dried cranberries or “craisins” (sweetened dried cranberries)

Directions::

1. Wash the apples and chop them up without peeling. Squeeze lemon juice over them as you cut them.

2. Put apples in crockpot with cranberry juice — use 1 cup if you want the applesauce thick, more if you want it thin. Stir in sugar to suit your taste.

3. Let apples stew on low for 6-8 hours. About an hour or two before serving, stir in cranberries or craisins.

CROCK POT CRANBERRIES

Ingredients:

1 pkg. fresh cranberries
2 cups sugar
1/4 cup water

Directions::

1. Combine cranberries with sugar and water in Crock Pot.

2. Cover and cook on high 2 to 3 hours until some split. Serve with turkey or chicken.

CROCK POT CUSTARD

Ingredients:

3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla
2 cups milk
1/4 teaspoon ground nutmeg

Directions::

1. In a mixing bowl combine eggs, sugar, vanilla and milk; mix well.

2. Pour into a lightly buttered 1- or 1 1/2-quart baking dish or souffle which will fit in the slow cooker/Crock Pot, and sprinkle with the nutmeg.

3. Place a rack or ring of aluminum foil in the slow cooker/Crock Pot, then add 1 1/2 to 2 cups of hot water to the pot. Cover the baking dish with aluminum foil and place on the rack in the slow cooker/Crock Pot.

4. Cover and cook on high for 2 1/2 to 3 hours, or until set.

CROCK POT EASY CHERRY COBBLER

Ingredients:

1 16-oz can cherry pie filling
1 package cake mix for 1 layer cake or sweet muffin mix
1 egg
3 Tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts…optional

Directions::

1. Put pie filling in lightly buttered 3 & 1/2 quart crock pot and cook on high for 30 minutes.

2. Mix together the remaining ingredients and spoon onto the hot pie filling.

3. Cover and cook for 2-3 hours on LOW.

CROCK POT FRUIT DESSERT

Ingredients:

3 grapefruit, peeled and sectioned
1 can (11 oz.) mandarin orange, sections, drained
1 can (16 oz.) fruit cocktail, well drained
1 can (20 oz.) pineapple chunks, well drained
1 can (16 oz.) sliced peaches, well drained
3 bananas, sliced
1 Tablespoon lemon juice
1 can (21 oz.) cherry pie filling

Directions::

1. Place all ingredients in cooker. Toss gently.

2. Cover and cook on low about 4 hours.

CROCK POT CURRIED FRUIT BAKE

Ingredients:

1 package prunes, (16 oz.) pitted
1 package dried apricots (11 oz.)
2 cans pineapple chunks (13 1/2 oz.) drained
1 can peaches; sliced (1 lb. 13 oz.)
1 cup brown sugar
1/2 teaspoon curry powder
14 ounces ginger ale

Directions::

1. Combine all ingredients in removable liner. Place in base.

2. Cover and cook on low 4-5 hours.

CROCK POT FRESH APPLE COFFEECAKE

Ingredients:

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
Streusel
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

Directions::

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.

CROCK POT FRIED APPLES

Ingredients:

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

Directions::

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.

CROCK POT GINGER BROWN BREAD

Ingredients:

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

Directions::

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.

CROCK POT HOME-STYLE BREAD PUDDING

Ingredients:

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

Directions::

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.

CROCK POT HOT CARAMEL APPLES

Ingredients:

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

Directions::

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

CROCK POT HOT FRUIT COMPOTE

Ingredients:

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

Directions::

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.

CROCK POT LEMON-POPPYSEED UPSIDE DOWN CAKE

Ingredients:

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)

Directions::

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.

CROCK POT LEMON CHEESECAKE

Ingredients:

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

Filling:
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

Directions::

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.

CROCK POT MINT BUTTER WAFERS

Ingredients:

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

Directions::

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.

CROCK POT PEACH BUTTER

Ingredients:

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

Directions::

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.

CROCK POT PUDDING CAKE

Ingredients:

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

Directions::

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.

CROCK POT PUMPKIN BREAD

Ingredients:

1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 cup brown sugar, firmly packed
2 Tablespoons vegetable oil
2 eggs
1/2 cup pumpkin (canned)
4 Tablespoons raisins or dried currants, finely chopped

Directions::

1. In small bowl combine flour, baking powder and pumpkin pie spice; set aside.

2. In medium mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well.

3. Add flour mixture. Beat just until combined. Stir in raisins.

4. Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly with greased foil.

5. Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil.

6. Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean.

7. Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves.

CROCK POT PUMPKIN NUT BREAD

Ingredients:

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1 cup canned pumpkin (not pie filling)
1 cup sugar
1/2 cup buttermilk
1 egg
2 Tablespoons margarine/butter, room temp
1 cup chopped pecans (optional)

Directions::

1. Place a metal rack or trivet in a slow cooker. Grease and flour a 5-6 cup mold.

2. In a large bowl, combine all ingredients except nuts and beat until well blended. Stir in nuts. Spoon into prepared mold. Cover with foil.

3. Pour 2 cups hot water in crock pot. Place covered mold on rack/trivet. Cover and cook on HIGH 3 1/2-4 hours.

4. Turnout on cooling rack. Serve warm or cool.

CROCK POT PUMPKIN PIE PUDDING

Ingredients:

1 can (15oz.) solid pack pumpkin
1 can (12oz.) evaporated milk (or skim evaporated)
3/4 cup sugar (or sugar substitute)
1/2 cup bisquick baking mix
2 eggs, beaten
2 Tablespoons butter or margarine., melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla whipped topping (optional)

Directions::

1. In a large bowl mix together the first eight ingredients. Transfer to crock pot coated with cooking spray.

2. Cover and cook on low for 6-7 hours.

CROCK POT PUMPKIN TEA BREAD

Ingredients:

1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 beaten eggs
1 cup canned pumpkin
1 1/2 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1 cup chopped walnuts

Directions::

1. Blend oil and two sugars. Stir in beaten eggs and pumpkin. Sift dry ingredients together. Add and then stir in nuts.

2. Pour batter into greased and floured 1 lb. 10 oz. coffee can. Place can in Crock Pot.

3. Cover top of can with 6-8 paper towels; place lid on top. Bake on high 2 1/2 – 3 1/2 hours. No peeking until last hour.

CROCK POT RICE PUDDING WITH FRUIT

Ingredients:

1/2 gallon milk
1 cup uncooked rice
1 cup sugar
3 Tablespoons cold margarine
1/4 teaspoon salt, optional
1 teaspoon vanilla extract
1/2 cup dried apricots or peaches, minced
1/4 teaspoon ground cinnamon

Directions::

1. Put all ingredients into the slow cooker/Crock Pot. Stir to blend well.

2. Cover and cook on high for 1 1/2 hours; stir once after about an hour. Or, cook on high for the first 30 minutes, turn to low and cook as long as desired up to 3 1/2 hours. The longer it cooks, the thicker it will be.

CROCK POT RICE PUDDING

Ingredients:

2 cups milk
1/3 cup rice
1/4 cup sugar
1 egg
1 teaspoon butter
1 teaspoon vanilla
1/8 teaspoon cinnamon
pinch of salt
pinch of nutmeg

1. Grease Crock Pot. Dissolve sugar in milk and mix all ingredients together, pour into crock pot.

2. Cook on high for 6 hours, stirring occasionally.

CROCK POT RICH BROWNIES IN A NUT CRUST

Ingredients:

1/4 cup butter or margarine, melted
1 cup chopped nuts
1 family-size package brownie mix (about 23 oz.)

Directions::

1. Pour melted butter into 2-pound coffee can; swirl to butter sides. Sprinkle with half the nuts.

2. Mix brownies according to the package
Directions:. Pour half the batter into coffee can, covering nuts evenly.

3. Add remaining half of nuts, then batter. Place can in Crock Pot. Cover top of can with 8 paper towels.

4. Cover and bake on High setting for 3 hours. Do not check or remove cover until last hour. (If using Bread ‘n Cake Bake pan, bake in covered pan on High setting for 2 to 3 hours.)

5. Remove can and discard paper towels. Let stand 5 minutes. Unmold and serve warm.

CROCK POT RICH CHOCOLATE DESSERT

Ingredients:

1 package chocolate cake mix
1 pint sour cream
1 package instant chocolate pudding
1 small bag chocolate chip (approx. 6 ounces)
3/4 cup oil
4 eggs
1 cup water

Directions::

1. Spray crock pot with non-stick spray. Mix all ingredients. Pour into Crock pot.

2. Cook on low for 6-8 hours. Serve in a bowl with ice cream.

CROCK POT SPOON PEACHES

Ingredients:

1/3 cup sugar
1/2 cup brown sugar
2 teaspoons margarine, melted
1/2 can evaporated milk
3/4 cup Bisquik
2 eggs
2 cups peaches, mashed
2 teaspoons vanilla
3/4 teaspoon cinnamon

Directions::

1. Spray slow cooker/Crock Pot with non-stick cooking spray.

2. Combine sugars and Bisquik. Add eggs and vanilla. Add margarine and milk. Add peaches and cinnamon.

3. Pour into slow cooker/Crock Pot. Cook on low for 6 to 8 hours.

CROCK POT STREUSEL POUND CAKE

Ingredients:

1 pkg. pound cake mix (16 oz.) size
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.

3. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.

CROCK POT SUGARED PECANS

Ingredients:

16 ounces pecan halves
1/2 cup butter, melted
1/2 cup powdered sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

Directions::

1. Stir the pecans and butter in a 3 1/2-quart Crock Pot until combined. Add powdered sugar, stirring to coat.

2. Cover and cook on high for 15 minutes. Turn to low and cook uncovered for about 2 hours, or until the nuts are covered with a crisp glaze.

3. Transfer to a bowl, combine spices and sift over nuts, tossing to distribute evenly. Cool before serving.

CROCK POT SUGARED WALNUTS & PECANS

Ingredients:

1 pound pecans or Walnut pieces
1/2 cup unsalted butter – melted
1/2 cup powdered sugar
1/4 teaspoon allspice – ground
1/8 teaspoon cloves – ground
1 1/2 teaspoon cinnamon – ground
1/4 teaspoon ginger – ground

Directions::

1. Preheat slow cooker/Crock Pot on high for 15 minutes.

2. In preheated slow cooker/Crock Pot stir the walnuts (or pecans) and butter until mixed well.

3. Add the powdered sugar, stirring to coat evenly.

4. Cover and slow-cook on high for 15 minutes.

5. Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours.)

6. Transfer the nuts to a bowl.

7. In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool before serving.

CROCK POT TRIPLE CHOCOLATE MESS

Ingredients:

1 package chocolate cake mix(any)
1 pint sour cream
1 pkg. instant chocolate pudding(any size)
1 6 oz. bag chocolate chips
3/4 cup oil
4 eggs
1 cup water

Directions::

1. Spray Crock Pot with non-stick spray. Mix all ingredients.

2. Cook on low for 6- 8 hours.

CROCK POT BANANA BREAD

Ingredients:

1 3/4 cup flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup shortening
2/3 cup sugar
2 eggs, well beaten
1 1/2 cups banana, well mashed, overripe
1/2 cup walnuts, coarsely chopped

Directions::

1. Sift together flour, baking powder, baking soda and salt.

2. With electric beater on low, fluff shortening in a small bowl, until soft and creamy. Add sugar gradually.

3. Beat in eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture.

4. Fold in walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover.

5. Place on a rack in crock pot. Cover crock pot, but prop the lid open with a toothpick or a twist of foil to let the excess steam escape.

6. Cook on HIGH for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm.

CROCK POT BANANA NUT BREAD

Ingredients:

1/3 cup shortening
1/2 cup sugar
2 eggs
1-3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas
1/2 cup chopped walnuts

Directions::

1. Cream together shortening and sugar; add eggs and beat well.

2. Sift dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts.

3. Pour into well-greased 4-6 cup mold. Cover with foil and tie a string tightly around it to keep foil down.

4. Pour 2 cups hot water in slow-cooking pot. Place mold on rack or trivetin pot.

5. Cover with crock pot lid and cook on high 2 to 3 hours or until bread is done. Be sure not to check bread during the first 2 hours of cooking.

CROCK POT RAISIN BREAD PUDDING

Ingredients:

Pudding:

8 slices bread, cubed
4 eggs
2 cups milk
1/2 cup white sugar
1/4 cup butter or margarine, melted
1/4 cup raisins
1/2 teaspoon ground cinnamon

Sauce:

2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla extract

Directions::

1. Place bread cubes in a greased slow cooker. In a bowl,beat eggs and milk; stir in sugar, butter, raisins and cinnamon. Pour over bread; stir.

2. Cover and cook on HIGH for 1 hour.

3. Reduce heat to LOW; cook for 3-4 hours or until a thermometer reads 160°F.

4. Just before serving, melt butter in as aucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla.

5. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.

CROCK POT RICE PUDDING

Ingredients:

2 1/2 cups cooked rice
1 1/2 cups scalded milk
2/3 cup white or brown sugar
3 eggs, beaten
1 teaspoon salt
2 Tablespoons vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup raisins
3 Tablespoons soft butter

Directions::

1. Combine all ingredients. Pour into lightly greased Crock Pot.

2. Cook on high 1 to 2 hours. Stir during first 30 minutes

CROCK POT PINA COLADA BREAD PUDDING

Ingredients:

1 (1 lb.) unsliced loaf French Bread or sourdough bread
1 (10 oz.) can frozen Pina colada drink mix
1 (6 oz.) can pineapple juice
1 (12 oz). can evaporated skimmed milk
1/2 cup cream of coconut
2 (7 or 8 oz. each) ripe bananas, sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light rum, optional
1 cup golden raisins
1 8 oz. can crushed pineapple and juice
1 teaspoon grated lemon peel
8 or 10 fresh mint sprigs

Directions::

1. With sharp knife, peel crust from bread; discard crust. Cut bread into 1-inch cubes; set aside.

2. In blender or food processor fitted with metal blade, combine half or following
Ingredients: drink mix, pineapple juice, milk, cream of coconut, and banana slices.

3. Process until pureed, pour puree into 6 cup bowl. Puree remaining half or liquid ingredients and banana slices as well as eggs and liquor.

4. Combine both purees. Combine raisins and crushed pineapple with juice, set aside.

5. Place about 2/3 of bread cube in slow cooker; sprinkle 1/2 teaspoon grated lemon peel and spread 1 cup raisin pineapple mixture over bread in slow cooker.

6. Top with remaining breadcubes, then with remaining lemon peel and raisin-pineapple mixture.

7. Pour pureed ingredients into slow cooker. Cover and cook on LOW 6 hours. Spoon pudding into 8 or 10 dessert dishes and serve hot.

CROCK POT INDIAN PUDDING

Ingredients:

3 cups milk
1/2 cup cornmeal
1/2 teaspoon salt
3 eggs
1/4 cup light brown sugar
1/3 cup molasses
2 Tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon ginger

Directions::

1. Lightly grease crockpot. Preheat on high for 20 minutes.

2. Bring milk, cornmeal and salt to a boil. Boil, stirring constantly, for 5 minutes. Cover and simmer an additional 10 minutes.

3. In a large bowl, combine remaining ingredients. Gradually beat in hot cornmeal mixture and whisk until smooth.

4. Pour into crock pot and cook on high for 2 to 3 hours or low for 6 to 8 hours.