Recipe of the Day October 30 - Crock Pot Desserts

17 years ago

Baked Apples

Recipe By :

Serving Size : 10

Categories : Desserts Fruits

Crock pot

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12 medium Apples

1/2 cup Sugar

1 tsp Cinnamon

1/3 cup Raisins

1 tbsp Butter

1/2 cup Water

Core apples and peel skin down 1 inch from top.

Mix sugar, cinnamon and raisins. Stuff apples with mixture; dot apples with butter

Pour water into removable liner; add apples.

Place apples in base.

Cover and cook on low 7-8 hours, high 3-4 hours or auto 6 hours.

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Comments (18)

sandy_in_ia
17 years ago
Slow Cooker Cream of Wild Rice Soup

1 lb boneless skinless chicken
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half

1. Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix
wild rice, onions, soup, broth and carrots; pour over chicken.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in half-and-half. Increase heat setting to High. Cover; cook
15 to 30 minutes longer or until hot.
sandy_in_ia
17 years ago
Crockpot Cherry Cobbler

2 21-oz cans cherry pie filling
18 1/4 oz pkg. yellow cake mix, dry
1/4 cup butter, soften
1/2 cup chopped pecans

Pour pie filling into 5 qt crockpot; spread evenly

In a large bowl, combine dry cake mix with butter until it is crumbly; sprinkle over pie filling. Sprinkle with nuts

Turn on crockpot to low and cover and cook 3-4 hours. Serve warm.
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Looking for crock pot recipes to help get me through the remodel
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Comments (24)
This may be one to save for when the kitchen is re-assembled but I just had to share it. It's from W-S so they skew it to fit their tools. Feel free to adapt as desired. Cassoulet Ingredients: 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat Kosher salt and freshly ground pepper, to taste 2 Tbs. canola oil 1 cup panko 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips 4 cups coarsely chopped yellow onions (about 3 medium onions) 2 cups dry white wine, such as Sauvignon Blanc 1/4 cup tomato paste 1 can (35 oz.) peeled Italian plum tomatoes, drained and coarsely chopped 2 cups chicken broth 12 cups cooked Great Northern beans or other small white beans, drained 1 1/2 lb. fresh chorizo sausage, each halved on the bias 1 garlic head, halved crosswise 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 lb. baguette, cut into 1/2-inch-thick slices Extra-virgin olive oil for brushing Coarse sea salt, such as sel gris, for garnish Directions: Season the pork generously with kosher salt and pepper; set aside. In the stovetop-safe insert of a slow cooker over medium-high heat, combine the canola oil and panko. Cook, stirring constantly, until the panko is toasted and golden, 4 to 6 minutes. Transfer the panko to a baking sheet and season with kosher salt and pepper. Add the bacon to the insert and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the bacon fat in the insert. Add half of the pork to the insert and brown on all sides, 7 to 8 minutes total. Transfer to a platter. Repeat with the remaining pork. Add the onions and 1 tsp. kosher salt to the insert and cook, stirring occasionally, until golden brown and softened, about 7 minutes. Add the wine and simmer until reduced by half, about 8 minutes. Stir in the tomato paste, tomatoes and broth. Remove the insert from the heat and add the beans, pork, chorizo and garlic. Place the insert on the slow-cooker base, cover and cook on low until the pork pulls apart easily with a fork, 9 to 10 hours. Skim off the fat, and remove and discard the garlic. Fold in the panko and the 1/4 cup parsley. Adjust the seasonings with kosher salt and pepper. Position a rack in the lower third of an oven and preheat the broiler. Brush the baguette slices with olive oil. Arrange the slices, oiled side up, on top of the cassoulet, overlapping them. Broil until golden brown, 4 to 6 minutes. Let the cassoulet stand at room temperature for about 30 minutes before serving. Sprinkle each serving with the reserved bacon, sea salt and parsley. Serves 8 to 10. Here is a link that might be useful: Link to the recipe
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RECIPE: Looking fot Crock Pot recipes
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Comments (4)
ITALIAN BEEF One 3-4 lb roast beef (rump roast or sirloin tip) 1 jar pepperochini peppers, juice & all 1 can beer 1 can beef bouillon Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.) Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~ CROCKPOT FRENCH DIP SANDWICHES 2 cups water 1/2 cup soy sauce 4 whole peppercorns 1 tsp dried rosemary 1 tsp dried thyme 1 bay leaf 1 tsp garlic powder (had none so used 1 minced garlic clove) 3 lb boneless beef chuck roast, trimmed 8 French or sourdough rolls, split Combine water, soy sauce, peppercorns, rosemay, thym & garlic in a slow cooker, stirring until wel blended. Place rost in cooker & cover. Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~
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RECIPE: I bought a big crock pot...recipes???????
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Comments (11)
Beef roast- 3-4 lb beef arm roast- for tenderness 3 cups water 1 medium chopped into slices yellow-and or- red onion 1 packet dry onion soup mix 1 small bag of baby carrots 5 white round potatoes chopped into cubes whit skins on-explain later 1 can of drained mushrooms(or 2 depending on how much you like them) 2 tbsp salt pepper seasoned to taste 2 tablespoon garlic powder- or you can replace salt with garlic salt 2-3 tablespoons of extra virgin olive oil basil,oregano,and any other of your favorite seasonings In crockpot mix together 2 cups water, half packet of onion soup mix, salt and pepper and any other seasonings. Put crockpot on high and let soup warm while we move to the next step Have a large skillet- big enough for the roast- place on stove with olive oil and turn stovetop to medium- let this heat up while your seasoning the beef First cut the beef roast in halves. Blot dry with a paper towel.. next take a knife and make slits in the beef against the grain all the way across just enough to score it for seasonings. season the beef the with the seasonings from above.. Braize the beef for about 5-8 minutes on each and everyside of the beef- until it has a nice brown coat. Once browned use a knife to poke slits through the beef to help the flavors cook through. Next step place the browned beef in the crockpot and put crock pot to either A) medium (will take apprx. 6-8 hours) B) leave it on high (apprx. 4-5 hours) Next in the skillet you had braized the beef in, add your potatoes, carrots, 1 cup water, the rest of the onion soup mix, the chopped onions, mushrooms as well as any seasonigs you desire leave skillet on medium and let simmer while coverd for apprx. 10 -15. This is why you leave the skins on the potatoes, it allows the potatoes to get soft yet the skin keeps them intact as they dont crumble..... yet. Once that has simmered simply pour into your crockpot. cooked for the alotted time. The roast and potatoes will be melt in your mouth, and with the onion/beef gravy on top will be flavorfull.
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Recipe of the day October 28 - Pot Roast
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Comments (14)
Haven't made this in almost 10 years, but it sure was good when I did make it! Peloponnesian Pot Roast Ingredients 2 1/2-3 pound Beef pot roast 8 cloves garlic-cut in half Salt & pepper to taste 2 tablespoons cooking oil Hot cooked spaghetti 3 cups tomatoe sauce 2 tablespoons brown vinegar 1 teaspoons ground nutmeg 6-8 whole cloves 1/2 teaspoons ground cinnamon 1/2 teaspoons ground allspice Method Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster. Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster. Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender. Remove meat to cutting board; keep warm. Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top
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luckygardnr
Original Author
17 years ago
Sandy, that looks really good. It's definitely going into my recipe files. I like the soup recipe too, but doesn't the chicken get too stringy when cooked that long? I usually hesitate to do chicken in the crock pot because of that, or I add the chicken in the last hour.

Laurel
patti43
17 years ago
I'm going to try all your recipes--and this one:

PEAR AND CHERRY BUCKLE

1 (26 ox.) can cherry pie filling
2 (15 oz.) cans diced pears in syrup
1 tsp. almond extract
1 (18.25 oxz.) box yellow cake mix
1 stick butter, cut into small pieces
1 (1.19 oz.) packet maple and brown sugar instant oatmeal
1/4 c. sliced almonds
Whipped topping, for serving

Spray a 5-qt. slow cooker with cooking spray and set aside. In a large bowl, combine pie filling, pears and almond extract. Pour into slow cooker. Sprinkle dry cake mix over fruit. Dot with butter.

In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake. Place 8 paper towels over slow cooker bowl and secure with lid. (This traps the steam) Cook on LOW setting 4-6 hours. Do not lift lid to check cake for the first 3 hours. Serve warm with whipped topping.
glenda_al
17 years ago
Don't have a crockpot, but recipes look great!
JoanMN
17 years ago
Yummy, I'm going to try all of them this winter!
JoanMN
oldrustybucket
17 years ago
I have not made this personally, but enjoyed it from a friend's crock pot...to die for!

This cake is so easy to make, and so unbelievably good. As it cooks, the batter rises to the top, but the chocolately liquid stays on the bottom, so itÂs like cake on the top and fudgey pudding on the bottom. Serve with a scoop of vanilla ice cream, and everyone who eats it will be in chocolate heaven!

Slow Cooker Hot Fudge Sundae Cake Slow Cooker Hot Fudge Sundae Cake

Ingredients
1 cup Gold MedalÂ® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water

Directions
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.

4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Makes 6 servings
sandy_in_ia
17 years ago
Good grief...I guess I can't read!! Didn't realize until tonight that it was DESSERTS! Well, at least one out of 2 ain't bad! LOL "/

I have not made the chicken soup...yet. I had it saved in my crockpot recipes.
nodakgal
17 years ago
The soup is great! I made it many times, you can sub evaporated milk in it too. In fact it was a little thick in the end and I watered it down with evap milk.
Pieonear
17 years ago
Nodak, which ingredient did you sub with the evap milk? Sure sounds good.

Glenda, I think you should treat yourself to a crockpot. You'd probably enjoy it. They're real reasonably priced anymore. You could keep you a pot of hot soup going all winter! :)
nodakgal
17 years ago
This is what I had saved on the bottom of that recipe Mammie. Evap milk in place of the half and half.
I couldn't find the garlic seasoned chicken broth either.

Here it is exactly as I have it:

> Health Twist
> Love this soup but want to trim the fat and calories? Reduce the
> calories to 230 and the fat to 7 grams per serving by using a 12-ounce can
> of evaporated fat-free milk instead of the half-and-half.
> Substitution
> If you prefer, use 1 pound of boneless skinless chicken breasts for
> the thighs. And if your chicken broth doesn't have roasted garlic, just
> stir
> 1/4 teaspoon garlic powder into regular chicken broth.
patti43
17 years ago
Oldrustybucket, I love that cake. Never tried it in a crockpot though. Sure will try it.
Pieonear
17 years ago
Thanks Nodak! I've got to try this soup!
aprilflower
17 years ago
I *think* I snagged this one from here, but unfortunately I can't give credit to anyone as I don't remember but it's a keeper!

Pumpkin Pudding

1 can (15oz.) solid pack pumpkin
1 can (12oz.) evaporated milk
3/4 cup sugar
1/2 cup bisquick baking mix
2 eggs, beaten
2 T. butter or margarine., melted
2 1/2 tsp. pumpkin pie spice

In a large bowl mix together the first eight ingredients. Transfer to crockpot coated with Pam. Cover and cook on low for 6-7 hours. Serve in bowls with whipped cream, if desired.

april
lisa_fla
17 years ago
MMMM. The pumpkin pudding sounds good. I cut out a recipe for crockpot apple pie that looks good. I'll look for it tomorrow. Right now I'm too lazy from trick or treating.
JoanMN
17 years ago
April, I can only find seven ingredients in the pumpkin pudding. What is the 8th?
JoanMN
aprilflower
17 years ago
Oops - that's what I get for posting before proofreading - there are only seven. Sorry!!!
caflowerluver
17 years ago
I am going to make this tomorrow.
Clare

Rhubarb Bake Recipe by Diana Rattray, About.com

Rhubarb is stewed in the crockpot then baked with a crumbly topping.

Ingredients:
2 cups fresh sliced rhubarb
3/4 cup granulated sugar
1 cinnamon stick
1 teaspoon grated lemon peel
1/4 cup butter
1/3 cup flour
1/3 cup sugar
Preparation:
Combine rhubarb with 3/4 cup sugar, cinnamon, and lemon peel in cooker. Cover and cook on LOW for 3 to 4 hours. Remove cinnamon. Spoon the rhubarb into baking dish. Combine remaining ingredients until crumbly and sprinkle over rhubarb. Bake at 400Â° for 20 to 25 minutes, until topping is nicely browned.

Recipe of the Day October 30 - Crock Pot Desserts

Comments (18)

sandy_in_ia

sandy_in_ia

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luckygardnr
Original Author

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Recipe of the Day October 30 - Crock Pot Desserts

Comments (18)

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luckygardnrOriginal Author

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luckygardnr
Original Author