Wednesday, June 29, 2016

Artichoke & Cheese Dip Recipe

Artichoke & Cheese Dip Recipe

1 lb. shredded Mozzarella
1 c. grated Parmesan
1 c. (8 oz. jar) mayonnaise
1 c. (8 1/2 oz.) artichoke hearts, drained and chopped
Minced onions

Mix ingredients together. Bake in casserole at 350 degrees for 20-30 minutes or in
lightly buttered 3 1/2 quart slow cooker/Crock Pot on (high) for about 1 hour.
Serve with broken up French bread or wheat crackers.

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Wednesday, June 22, 2016

Apricot Nut Bread

Apricot Nut Bread

3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 T flour over them. Dip a knife
into the flour and chop the apricots finely. Flour the knife often to keep the cut
up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt and sugar into a large bowl. 

Combine the milk, egg, orange peel, and oil. Stir the flour mixture and the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block and the walnuts. Pour into a well greased,
floured baking unit. 

Cover and place on a rack in the slow cooker, but prop the lid
open a fraction with a toothpick or a twist of foil to let excess steam escape.

Cook on High for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold.
Makes 4 to 6 servings.

Now before you all ask what a baking unit is (I wondered as I sat and typed this
in), I looked it up in the front of the bread section. She says that some
manufacturers are making units for slow cookers, but if you don't have one, a 2
pound coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 and 2 quart
molds work.

DO NOT LIFT THE LID WHILE BAKING THIS BREAD.

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Wednesday, June 15, 2016

Applesauce Sauerkraut Recipe

Applesauce Sauerkraut Recipe

4 cups sauerkraut, rinsed and drained
2 cups sweetened applesauce
1/2 tsp caraway seeds
1 tbs butter or margarine

Combine all ingredients. Place in a greased 2 quart casserole. Bake at 375° F. for 30 to 45
minutes.

Serves 6.

Crock Pot Recipes

Friday, June 10, 2016

Apple Pudding Cake Recipe

Apple Pudding Cake Recipe

2 cups sugar
1 cup vegetable oil
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon nutmeg
2 cups unpeeled apple, finely chopped
1 cup chopped nuts (walnuts or pecans)

Beat sugar, oil, eggs, and vanilla. Add apple with dry ingredients and mix well.
Spray a two pound tin can with cooking spray or grease and flour it well. Pour batter into can, filling no more than 2/3 full. Place can in Crock Pot. Do not add water. Cover but leave cover ajar so steam can escape.

Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set.

Let stand in can a few minutes before tipping pudding out on a plate. Serve half-rounds plain, with whipped topping, or a pudding sauce.

Crock Pot Recipes

Monday, June 6, 2016

Crock Pot Recipe for Apple Pie Coffee Cake

Crock Pot Recipe for Apple Pie Coffee Cake

Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar

Cake Batter:
2 small yellow cake mixes (Jiffy - 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker/Crock Pot

Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well.

Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half
the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the
remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high
for 2 to 2 1/2 hours.

Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake.

Makes a cake about 7 inches in diameter and 3 1/2-inches high.

Crock Pot Recipes

Friday, June 3, 2016

Apple-Nut Cheesecake

Apple-Nut Cheesecake

Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts

Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla

Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts

Combine crust ingredients; pat into a 7-inch springform pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream,
cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer.
Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place
topping evenly over the top of cheesecake. 

Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock 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.

Crock Pot Recipes

Wednesday, June 1, 2016

Apple Glazed Pork Roast

Apple Glazed Pork Roast

4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess
fat; drain well.

Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on
top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface
of roast, moistening well.

Cover and cook on Low for 10-12 hours, until done.

Crock Pot Recipes