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Crockpot Pacific Pecans
2 Tbsp butter
1 Tbsp soy sauce
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp cayenne pepper
2 cups pecan halves
Stir first 6 ingredients in crockpot. Cook on high to melt butter. Add pecans. Stir well. Reduce heat to low. Cover. Cook for 1 1/2 hours, stirring and half-time. Turn heat to high. Remove cover. Cook for 20 minutes, stirring twice. Spread on a tray to cool. Makes 2 cups. |
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| Crockpot Peach Cobbler 3/4 c. baking mix, such as Bisquick
1/3 cup sugar
1/2 cup packed brown sugar
1/2 can evaporated milk
2 teaspoons margarine or butter, melted
2 eggs
3 large ripe peaches, mashed
2 teaspoons vanilla
3/4 teaspoon cinnamon
Lightly grease Crock-Pot or spray with non-stick cooking spray. In large bowl, combine sugars and baking mix. Add eggs and vanilla. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into Crock-Pot. Cover, cook on low for 6-8 hours or on high for 3-4 hours. Serve warm. Top with vanilla ice cream if desired. | |
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| Peach Dump Dessert
2 cups frozen peaches; sliced, undrained
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/2 teaspoon cinnamon
9 ounces white cake mix
4 tablespoons melted butter
Mist inside of crockpot with nonstick cooking spray. Place peaches in crockpot. Toss in cornstarch; add vanilla. Sprinkle on brown sugar and cinnamon. Pour dry cake mix over all. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.
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| Peanut Butter and Hot Fudge Pudding Cake
1/2 cup all purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/3 cup milk
1 tablespoon vegetable oil
1/2 teaspoon vanilla
1/4 cup peanut butter
1/2 cup sugar
3 tablespoon unsweetened cocoa powder
1 cup boiling water
vanilla ice cream, hot fudge sauce and nuts, optional
In a medium bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla; stir until smooth. Mix in peanut butter. Pour into crockpot. In the same mixing bowl, stir together the 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in crockpot. Do not stir. Cover and cook on high 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and top with nuts, if desired.
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| Peanut Butter Chocolate Swirl Cheesecake
Crust:
1 cup chocolate or regular graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter
Filling:
12 ounces cream cheese, room temperature
2/3 cup brown sugar
2 large eggs
1/3 cup creamy peanut butter
1 tablespoon all purpose flour
1/2 teaspoon vanilla
1/2 cup chocolate chips, melted; semisweet or milk chocolate
Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7 inch spring form pan. In a medium sized mixing bowl, with an electric hand held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut butter, flour and vanilla; beat about 2 more minutes. Pour all but about 1/2 cup of the batter into the prepared pan. Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan. Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust. Place on a rack or aluminum foil ring to keep the pan off the bottom of the pot, in the crockery cooker. Cover and cook on high for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely before removing from pan. Chill before serving and store leftovers in the refrigerator.
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Crockpot Pina Colada Bread Pudding
1 lb Loaf french bread
10 oz Frozen pina colada drink mix
6 oz Pineapple juice
12 oz Evaporated milk
1/2 c Cream of coconut
2 Large bananas; sliced
3 Large eggs
1/4 c Light rum
1 c Aisins
8 oz Pineapple; crushed w/juice
1 ts Lemon peel; grated
Fresh mint sprigs
With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs. This one came from Mable Hoffman's "All-New Crockery Favorites" cookbook. Yield: 8 servings |
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| Pineapple Bread Pudding
1 cup margarine or butter softened
2 15 1/4 ounce cans unsweetened crushed pineapple, drained
2 cups sugar
1 teaspoon cinnamon
5 cups toasted bread cubes
8 eggs
chopped pecans, optional
whipped cream, optional
In a bowl, beat margarine, sugar and cinnamon with an electric mixer. Add eggs and beat until fluffy. Fold pineapple and bread cubes into the creamed mixture. Pour into the crockpot. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Before serving top with chopped pecans and whipped topping if desired. Serve warm.
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| Crock Pot Pound Cake
16 oz Pound cake mix, packaged
2/3 c Water
2 Eggs
Blend cake mix with water and eggs in mixing bowl at low speed until moistened. Beat on medium speed for 3 minutes, scraping bowl frequently. Pour into greased and floured 8-cup mold or spring form pan. Place in slow-cooker. Cover mold with 4-5 paper towels and cook on high 2 1/2 to 3 1/2 hours. When cake is done, top will be slightly moist and pass the toothpick test. Serve plain, frosted or with fruit. | |
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| Crock Pot Praline Cheesecake
Crust:
1 cup graham cracker crumbs
1/4 cup finely chopped pecans
2 TBS brown sugar
3 TBS melted butter
Filling:
16 oz. cream cheese, room temperature
3/4 cup brown sugar
2 lg. eggs
1/4 cup whipping cream
1 tsp vanilla extract
1 TBS flour
Combine crumbs and nuts with brown sugar. Mix in melted butter until well moistened. Pat into a 7" springform pan.
Beat cream cheese and sugar together until smooth. Add the eggs, cream, vanilla, and flour. Beat for 3-4 mins. at med. speed using a hand-held electric mixer.
Pour into the prepared crust and place on a rack or ring of aluminum foil (to keep it off the bottom of the pot) in a 5 qt. crock pot (lg. enough to fit the springform pan).
Cover and cook on high for 2 1/2-3 hrs. Turn off and leave for 1-2 hrs., until cool enough to remove. Cool completely and remove the sides of the pan.
Garnish with pecan halves if desired.
Chill before serving, and store leftovers in the refrigerator. | |
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| Pumpkin Pie Pudding
1 can (15-oz) solid pack pumpkin
1 can (12-oz) evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs beaten
2 Tbsp butter or margarine melted
2-1/2 tsp pumpkin pie spice
2 tsp vanilla
Whipped topping (optional)
In a large bowl mix together the first eight ingredients. Transfer to a crock-pot coated with a non stick cooking spray. Cover and cook on Low for 6 to 7 hours. Serve in bowls with a whipped topping if desired. | |
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| Spiced Applesauce
12 cups of pared, cored, thinly sliced cooking apples
1/2 cup of sugar
1/2 teaspoon of cinnamon
1 cup of water
1 tablespoon of lemon juice
Freshly grated nutmeg, optional
Place the apples in a slow cooker. Combine the sugar and cinnamon. Mix with apples. Stir in the water and lemon juice, and nutmeg, if desired. Cover. Cook on LOW for 5 - 7 hours or HIGH 2 1/2 - 3 1/2 hours. Stir for a chunky sauce. Serve hot or cold. Makes 6 cups
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| Steamed Pumpkin Pudding
1 cup brown sugar
1/2 cup shortening
2 eggs
1 3/4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
1/4 teaspoon cloves, ground
1/2 cup pumpkin*
1/4 cup buttermilk, or sour milk
1/2 cup dates, in small pieces
1/2 cup nuts, chopped
Sauce
1 egg
3 tablespoons butter, melted
3/4 cup confectioner's sugar
1/2 teaspoon vanilla
nutmeg or mace, dash
1/2 cup whipping cream, whipped
Cream sugar and shortening. Add two eggs, beating until light and fluffy. Mix flour, salt, baking powder, baking soda, cinnamon, ginger and cloves. Add to creamed mixture alternately with pumpkin and buttermilk. Beat well after each addition. Fold in dates and nuts. Pour into a well oiled 6 cup mold. Cover with foil, sealing well. Place trivet in removable liner and fill with one inch of water. Place mold on trivet. Place liner in base. Cover and cook on high 5 hours. Take mold from liner; cool; unmold. Serve with creamy sauce. Serves 8.
Creamy Sauce:
Beat 1 egg until foamy. Blend in melted butter, confectioner's sugar, vanilla and nutmeg. Fold in whipped cream. *Note: The original recipe calls for 1/2 cup pumpkin. This seems like a small amount. It may need more. | |
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| Taffy Apple Dip
1 stick butter or margarine
1/2 cup light corn syrup
3/4 cup brown sugar
1 can Eagle Brand milk
apple wedges; tart apples are best
Optional: peanuts chopped to dip apples in after the caramel
Boil 1 to 2 minutes the butter, sugar and syrup. Add the 1 can Eagle Brand milk; mix well. Dip apples and enjoy. Serves well in a crockpot to keep warm continually without scorching. For parties may need to double or triple recipe. Easy to store in jars in refrigerator. Excellent on vanilla ice cream also.
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| Triple Chocolate Mess
1 package chocolate cake mix
1 pint sour cream
1 pack instant chocolate pudding mix
1 small bag chocolate chips (6 oz)
3/4 cup oil
4 eggs
1 cup water
Spray crockery with non-stick spray. Mix all ingredients until smooth, pour into crockery. Cook on low 6-8 hours. Serve in a bowl with vanilla ice cream. | |
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| Turtle Pudding
1 21.5 ounce package brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1 cup semisweet chocolate chips
1 cup chopped walnuts or pecans
13 caramel candies, unwrapped
whipped cream or vanilla ice cream
Place a vegetable steamer or other low rack on the bottom of a 5 quart electric slow cooker. Pour in 4 cups hot tap water and turn on the high heat setting. In a large bowl, combine the brownie mix, water, oil and egg. Beat to mix well. Stir in the chocolate chips and nuts. Butter and dust with sugar a 2.5 quart souffle dish that fits in the 5 quart slow cooker. Turn the brownie mixture into the dish. Push the caramels partially into the top, but do not cover completely with the brownie mixture. 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. Place on the rack in the slow cooker. Cover and cook on the high heat setting for 4.5 hours. Remove the dish from the slow cooker, uncover and let cool for 30 minutes. Serve warm with whipped cream or ice cream.
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