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.

Butternut Squash Cake Ingredients: 1/2 cup butter, softened 1 cup sugar 1 cup packed brown sugar 2 eggs 1 cup mashed, cooked butternut squash 1 teaspoon maple flavoring 3 cups cake flour 4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 cup milk 1 cup chopped walnuts BROWN SUGAR FROSTING: 1 1/2 cups packed brown sugar 3 egg whites 6 tablespoons water 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1 teaspoon vanilla extract Directions: 1. In a mixing bowl, cream the butter and sugars. Add eggs, one at a time, beating well after each addition. Add squash and maple flavoring; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with milk. Stir in walnuts. Pour into two greased and floured 9-in. round baking pans. 2. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks. 3. For frosting, combine the brown sugar, egg whites, water, cream of tartar and salt in a heavy saucepan. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until a thermometer reads 160 degrees F, about 8-10 minutes. 4. Pour frosting into a large mixing bowl; add vanilla. Beat on high speed until stiff peaks form, about 3 minutes. Spread between layers and over top and sides of cake. Sue

Family loves when I make this. Lava cake is served every dinner service on Carnival. Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.

I'm going to post a recipe that Cherryfizz shared a little while ago. I made it for dinner recently using chicken breasts and we loved it! Thanks, Anne. Tangy Lime Chicken 8 chicken thighs - boneless, skinless 2 lemons juiced 2 limes juiced (I often use the zest) 1 garlic clove minced or pressed 1/4 tsp dried thyme 1/8 tsp dried oregano 1/8 tsp pepper 1/3 cup white wine or chicken broth 1 tbsp butter or margarine In large bowl or plastic ziploc mix together the juices, garlic, thyme, pepper, oregano and wine. Add chicken and refrigerate for 30 minutes. Remove chicken from marinade and arrange in large baking pan in a single layer then pour marinade over chicken pieces. Dot with butter and bake at 425F for 40 minutes basting every 10 minutes with pan juices. To serve arrange chicken pieces on platter and spoon pan juices over top, garnish with lemon and lime twist Serves 4