Well, duh! I posted this on yesterday's recipe post, so here it is again. I made it this morning and it looks pretty good. Gluten-Free Apple Cake 1 box Betty Crocker Gluten Free yellow cake mix 1 stick margarine, softened 1/3 cup water 3 eggs 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 cups chopped peeled apples (cooking/baking variety) 1. Heat oven to 350F. Grease bottom of 9-inch square pan with shortening or cooking spray. 2. Make cake batter as directed on box, beating all ingredients except apples in large bowl with electric mixer on medium speed 2 minutes. Stir in apples. Spread in pan. 3. Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean. Cut into 16 squares.

Roasted shrimp cocktail 2 pounds (12 to 15-count) shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper For the sauce: nocoupons 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup 3 tablespoons prepared horseradish 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (recommended: Tabasco) Directions Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Not a recipe today, but a guideline on converting regular recipes to crockpot. HOW TO ADAPT REGULAR RECIPES TO CROCKPOT COOKING In most cases, all ingredients can go into your Crock Pot in the beginning and cook all day. Many preparatory steps are unnecessary when using the crock pot. A few hints: - Allow sufficient cooking time - Cook with cover on - Remember liquids don't "boil away" as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less. - It's "one step" cooking: many steps in the recipe may be deleted. Simply add ingredients to the crock-pot at one time and cook 8 to 12 hours (add any liquid last). - Vegetables do not overcook as they do when boiled in your oven or in your range. Therefore, everything can go into your crock-pot at one time. Exception: milk, sour cream or cream should be added during the last hour. Time Guide: If recipe says 15 to 30 minutes, cook in crockpot 1 1/2 to 2 hours on HIGH, or 4 to 6 hours on LOW If the recipe says 35 to 45 minutes, cook in crockpot 3 to 4 hours on HIGH, or 6 to 10 hours on LOW If the recipe says 50 minutes to 3 hours, cook in crockpot 4 to 6 hours on HIGH, or 8 to 18 hours on LOW Most uncooked meat and vegetable combinations will require at least 8 hours on low. Liquids: Use less in slow cooking -- usually about half the recommended amount. One cup liquid is enough for any recipes unless it contains rice or pasta. Herbs and Spices: Leaf or whole herbs and spices are preferred, but their flavor power may increase -- use half recommended amount. If you use ground herbs and spices, add during the last hour of cooking. Beans: Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes. Discard water after boiling. Beans must be softened completely before combining with sugar and/or acid foods (sugar and acid have a hardening affect on beans and will prevent softening). After boiling beans 10 min., reduce heat, cover and allow to simmer 1-1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling. Sauteing vegetables: Generally not necessary. Stir in chopped or sliced vegetables with other ingredients. The only exception is eggplant, which should be parboiled or sauteed, due to strong flavor. Since vegetables develop their full flavor potential with slow cooking, expect delicious results even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them when possible and place in bottom of crock-pot with meat on top. Pasta and rice: If recipes calls for cooking noodles, macaroni, etc. Cook before adding to crock-pot. Don't overcook - just till slightly tender. If cooked rice is called for, stir in with other ingredients. Add 1/4 cup extra liquid per 1/4 cup of raw rice. Use long grain converted rice for best cooking results in all-day cooking. Milk: Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk etc. and can cook for extended times. Soups: Some soup recipes call for 2 to 3 quarts of water. Add soup ingredients to crock-pot then add water only to cover. If thinner soup is desired, add more liquid at serving time. If milk-based recipes have no other liquid for initial cooking, add 1 to 2 cups water. Then during last hour of cooking, stir in milk or cream as called for.

Festive Pork Roast (Better Homes & Gardens) This looks delicious, and the reviews were positive as well. One person made it in the slow-cooker and loved it. 1 3-pound boneless pork top loin roast 3/4 cup dry red wine 1/3 cup packed brown sugar 1/4 cup vinegar 1/4 cup ketchup 1/4 cup water 1 tablespoon cooking oil 1 tablespoon soy sauce 1 clove garlic, minced 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/4 teaspoon black pepper 2 teaspoons cornstarch Place roast in a large plastic bag set in a large, deep bowl. For marinade, in a small bowl combine wine, sugar, vinegar, ketchup, water, oil, soy sauce, garlic, curry powder, ginger, and pepper. Pour marinade over meat; seal bag. Marinate in the refrigerator for 6 hours or overnight, turning bag several times. Drain meat, reserving 1-1/4 cups marinade; cover marinade and chill. Pat meat dry with paper towels. Place the meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of roast. Roast in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 150 degrees F. Meanwhile, prepare the sauce. In a small saucepan stir reserved marinade into the cornstarch. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Brush roast frequently with sauce after 1 hour of roasting. Cover meat with foil and let stand 15 minutes. The temperature of the meat after standing should be 160 degrees F. Bring remaining sauce to boiling and pass with meat.