RICOTTA AMARETTO CHEESECAKE



Crust:

1 cup vanilla wafer crumbs (about 21 to 23 cookies)

1 tablespoon sugar

1/8 teaspoon almond extract

3 tablespoons butter



Filling:

15 ounces light ricotta cheese

8 ounces cream cheese

2/3 cup sugar

3 large eggs plus 1 egg yolk

1/4 cup Amaretto liqueur

2 tablespoons all-purpose flour

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract



Combine crust ingredients well; pat into a 7-inch

springform pan. Beat sugar into the cheeses; add eggs;

beat for 2 to 3 minutes on medium speed of an electric

hand-held mixer. Add remaining filling ingredients and

beat about 2 minutes more. Pour into prepared crust.

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).



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. Chill before

serving; store leftovers in the refrigerator.

Slow Cooker Chocolate Mud Cake



RECIPE INGREDIENTS:

1 cup all-purpose flour

2 teaspoons baking powder

6 tablespoons butter

2 ounces semisweet chocolate (or 1/3 cup chocolate chips)

2/3 plus 1/3 cup sugar

3 tablespoons plus 1/3 cup Dutch-processed cocoa

1 tablespoon vanilla extract

1/4 teaspoon salt

1/3 cup milk

1 egg yolk

1/3 cup brown sugar

11/2 cups hot water

Whipped cream or ice cream





1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray.

(Note: the cake's cooking time and final appearance will vary depending on your

crock's size.)



2. Whisk together the flour and baking powder in a medium bowl and set

aside. In a large bowl, melt the butter and chocolate in the microwave or over a

pan of simmering water and mix well.



3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract,

salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly

mixed.



4. Pour the batter into the slow cooker and spread it evenly. In a medium

bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar

is dissolved.



5. Pour the mixture over the batter in the slow cooker. Cover and cook on

high for 1 to 2 hours, depending on the size of the crock pot.



6. Even when done, the cake will be very moist and floating on a layer of

molten chocolate, but you'll know it's ready when nearly all of the cake is set

and the edges begin to pull away from the sides of the pot. (As you check,

try not to let the condensed steam from the lid drip onto the cake.)



7. When it's done, turn off the power and remove the lid. Let it cool for 25

minutes, then serve it in bowls topped with whipped cream or ice cream. Makes

6 to 8 servings.

CROCKPOT CHOCOLATE RICE PUDDING



Makes 4 servings



4 cups cooked white rice

3/4 cup sugar

1/4 cup baking cocoa powder

3 Tbsp. butter, melted

1 tsp. vanilla

2 12 oz. cans evaporated milk

whipped cream, sliced toasted almonds, and maraschino

cherries

(optional)



Combine first 6 ingredients in greased crockpot.



Cover. Cook on Low 2 1/2 to 3 1/2 hours, or until

liquid is absorbed.



Serve warm or chilled. Top individual servings with a

dollop of whipped cream, sliced toasted almonds, and a

maraschino cherry.

Crock Pot Cinnamon Raisin Bread Pudding



Vegetable cooking spray

10 slices (about 5 cups) Cinnamon Raisin Swirl Bread, cut into cubes

1 can (14 oz.) EAgle® sweetened condensed milk (NOT evaporated milk)

1 cup water

1 tsp. vanilla extract

4 eggs, beaten

Ice cream, optional



Spray inside of 4-1/2 to 5 quart crock pot/slow cooker with cooking spray.



Place bread in cooker



Mix milk, water, vanilla and eggs. Pour over bread mixture. Stir and push

bread

cubes into milk mixture to coat.



Cover cook on LOW heat setting for 2-1/2 to 3 hours or until set.



Serve warm with ice cream, if desired.



Serves: 6.

Crockpot Pumpkin Pie



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. (I cooked high

3-4 hours.)



Serve in bowls with a whipped topping if desired.

Crockpot Cinnamon Apple Bread Pudding



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



Melt butter in bottom of a 1 1/2 to 2- quart casserole

or souffle dish which will fit in the crockpot.

Sprinkle with 2 tablespoons brown sugar and 1/2

teaspoon cinnamon. Add apples. Whisk eggs, milk, and

apple juice together; mix in remainder of brown sugar,

1 teaspoon cinnamon, and the bread pieces. Place a

trivet or

aluminum foil ring in the crockpot. Pour 3/4 cup hot

water into the the crockpot. Place the casserole dish

on the ring in the crockpot. Cover and cook on high

for 2 1/2 hours, until knife inserted comes out clean.

Serve warm with vanilla ice cream.

Crockpot 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. dried cranberrys or raisins



Method:

Cream butter and sugar until light and fluffy. Add eggs one at a

time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to

creamy mixture alternately with beer. Stir in walnuts and raisins.

Pour mixture into well buttered and floured cake pan that will fit

into crockpot. Cover tin with four or five paper towels. Put into

pot. Put lid on crockpot loosely to allow steam to escape. Cook on

high for 3 1/2 hours or until cake is done.



Remove pan from pot and allow cake to cool on wire rack for 15

minutes before removing from pan.



Note: A old coffee can works great to bake a crockpot cake in...

Crock Pot Bananas Foster



1/2 cup butter

1/4 cup brown sugar

6 fresh bananas, cut into 1" slices

1/4 cup rum



Melt butter in crock pot by turning cooker on LOW. It will take about 10

minutes. Mix in brown sugar when butter is melted.



Gently stir in fresh bananas and rum. Cook on LOW heat setting for 1 hour.



Spoon banana mixture over vanilla ice cream and serve.

Crockpot Apple Peanut Crumble



8 apples -- peeled, cored, sliced

2/3 cup brown sugar, packed

1/2 cup flour

1/2 tsp cinnamon

1/2 cup oatmeal

1/2 tsp nutmeg

1/3 cup butter, softened

2 Tbs peanut butter



Place apple slices in crockpot. In medium bowl combine

the sugar, flour, oats, cinnamon and nutmeg. Mix well.

Mix in the soft butter and peanut butter. Sprinkle

over apples. Cover and cook on low 5-6 hours. Serve

warm.

Slow Berry Cobbler Recipe

courtesy Paula Deen



Filling:

1 (10-ounce) bag frozen strawberries

1 (10-ounce) bag frozen blueberries

1 (10-ounce) bag frozen raspberries

1/3 to 2/3 cup sugar, depending on your level of

preferred sweetness

1/2 cup baking mix



Topping:

2 1/4 cups baking mix

1/4 cup sugar, plus 1/4 cup

4 tablespoons butter, melted

1/2 cup milk

2 teaspoons ground cinnamon



Spray the insert of a slow cooker with nonstick

cooking spray. In a large mixing bowl, toss together

all the frozen fruit, sugar and 1/2 cup baking mix.

Transfer the fruit to the slow cooker. In another

large mixing bowl, stir together 2 1/4 cups baking

mix, 1/4 cup sugar, melted butter and milk with a

wooden spoon. With your hands, drop bits of dough on

top of the fruit in the slow cooker. In a small

mixing bowl, stir together the remaining 1/4 cup sugar

and ground cinnamon. Sprinkle the cinnamon sugar on

top of the dough and place the lid on the slow cooker.

Turn the power onto high and slow cook

for 3 to 4 hours until the topping has puffed and the

fruit is bubbling. Serve warm with whipped cream or

ice cream

 

Pina Colada Bread Pudding

1 pound loaf french bread
10 ounces frozen pina colada drink mix
6 ounces pineapple juice
12 ounces evaporated milk
1/2 cup cream of coconut
2 large bananas, sliced crosswise
3 large eggs
1/4 cup light rum
1 cup raisins
8 ounces pineapple, crushed with juice
1 teaspoon 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.