Asparagus Casserole

Asparagus Casserole Recipe

2 cans sliced asparagus, (10 oz each)

1 can cream of celery soup, (10 oz)

2 hard cooked eggs, thinly sliced

1 cup grated cheddar cheese

1/2 cup coarsely crushed saltines or Ritz crackers

1 teaspoon butter

Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking

insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker

crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.

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Bacon Cheese Dip Recipes

Bacon Cheese Dip Recipes

16 slices bacon, diced, fried and drained
2 8-ounce packages cream cheese, softened and cubed
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce

Put all ingredients in the Crock Pot and cook on low, stirring occasionally until
cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low
to serve. Serve with cubed or sliced French bread.

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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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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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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

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

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