Easy Slow Cooker Cookbook (38 page)

2 (425 g)

• Lightly sprayed 3 or 4-quart (3 L) slow cooker. In bowl, combine oats, sugars, baking mix and cinnamon.

• Stir in drained peaches and spoon into slow cooker.

• Cover and cook on LOW for 4 to 5 hours. Serve in

sherbet dishes.

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pineapple-Rice pudding

1 cup cooked white rice

240 ml

¾ cup sugar

180 ml

1 (1 pint) carton half-and-half cream

.5 kg

1 tablespoon cornstarch

15 ml

3 eggs, beaten

1 teaspoon vanilla

5 ml

1 (15 ounce) can crushed pineapple with juice

425 g

• In mixing bowl combine rice, sugar and half-and-half cream and mix well.

• Stir in cornstarch, eggs, vanilla and pineapple.

• Pour into sprayed 4 to 5-quart (4 L) slow cooker.

• Cover and cook on LOW for 2 to 3 hours.

• When ready to serve, top each serving with toasted, chopped pecans as a special touch.

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surprise Dessert

1 (18 ounce) box spice cake mix

510 g

1 cup butterscotch chips

240 ml

4 eggs, slightly beaten

¾ cup oil

180 ml

1 (3.4 ounce) package butterscotch

instant pudding mix

100 g

1 (8 ounce) carton sour cream

227 g

1 cup chopped pecans

240 ml

• Lightly sprayed 4 to 5-quart (4 to 5 L) slow cooker. In large bowl, combine all ingredients and ¾ cup (180 ml) water. Pour into cooker.

• Cover and cook on LOW for 6 to 7 hours or on HIGH

for 3 hours to 3 hours 30 minutes. Serve hot or room

temperature with butter-pecan ice cream.

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Chocolate Delight

1 (18 ounce) box chocolate cake mix

510 g

1 (8 ounce) carton sour cream

227 g

4 eggs

¾ cup oil

180 ml

1 (3.4 ounce) box instant chocolate pudding mix

100 g

¾ cup chopped pecans

180 ml

• Spray sides and bottom of slow cooker.

• In bowl mix cake mix, sour cream, eggs, oil, pudding mix, pecans and 1 cup (240 ml) water. Pour into slow

cooker.

• Cover and cook on LOW for 6 to 8 hours.

• Serve hot or warm with vanilla ice cream.

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Chocolate Fondue

Use the slow cooker as a fondue pot.

2 (7 ounce) chocolate bars, chopped

2 (198 g)

4 ounces white chocolate bar, chopped

114 g

1 (7 ounce) jar marshmallow creme

(198 g

¾ cup half-and-half cream

180 ml

½ cup slivered almonds, chopped, toasted

120 ml

¼ cup Amaretto®

60 ml

pound cake

• Combine broken chocolate bars, white chocolate bar, marshmallow creme, half-and-half cream and almonds in

small, sprayed slow cooker.

• Cover and cook on LOW for about 2 hours or until

chocolates melt. Stir to mix well and fold in Amaretto®.

TIP: Use slow cooker as fondue pot or transfer chocolate mixture
to fondue pot. Cut pound cake into small squares and use
to dip into fondue.

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Cran-Apples for pound Cake

1 (6 ounce) package dried apples

168 g

½ cup Craisins®

3 cups cranberry juice cocktail

710 ml

¾ cup packed brown sugar

180 ml

2 cinnamon sticks, halved

• Spray 3 to 4-quart (4 L) slow cooker and add apples, Craisins®, juice, brown sugar and cinnamon sticks.

• Cover and cook on LOW for 4 to 5 hours or until liquid absorbs and fruit is tender.

• Serve warm, at room temperature or chilled over slices of pound cake or vanilla ice cream.

Fruit sauce

8 cups fresh fruit, thinly sliced

2 l

1 cup orange juice

240 ml

¹⁄3 cup packed brown sugar

80 ml

¹⁄3 cup sugar

80 ml

2 tablespoons quick-cooking tapioca

30 ml

1 teaspoon grated fresh ginger

5 ml

¹⁄3 cup dried cranberries or cherries

160 ml

• In 4-quart (4 L) slow cooker combine fruit, juice,

sugars, tapioca and ginger. Cover and cook on LOW for 4 hours. Add cranberries or cherries and mix well.

• Cover and let stand for 10 to 15 minutes. To serve, spoon over slices of pound cake or ice cream.

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Magnificent Fudge

2 (16 ounce) jars slightly salted, dry-roasted

peanuts

2 (.5 kg)

1 (12 ounce) package semi-sweet chocolate chips

340 g

1 (4 ounce) bar German chocolate, broken

114 g

2 (24 ounce) packages white chocolate bark

or (3 pounds) almond bark, chopped

680 g/1.3 kg

• Place peanuts in sprayed 5-quart (5 L) slow cooker. In layers, add chocolate chips, German chocolate and white chocolate bark.

• Cover and cook on LOW for 3 hours without removing

lid. When candy cooks 3 hours, remove lid, stir and cool in covered slow cooker. Stir again and drop by teaspoon onto wax paper.

TIP: For darker fudge, use 1 white bark and 1 dark bark. DO

NOT STIR.

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INDeX

A

Classic Beef Roast 213

A Different Bean 104

Cola Roast 213

A Different Corned Beef 220

Cowboy Feed 232

Appetizers

Easy Brisket 217

Broccoli Dip 9

Fiesta Beef and Rice 231

Bubbly Franks 22

Good Brisket 217

Cheesy Bacon Dip 10

Hash Brown Dinner 230

Chicken-Enchilada Dip 12

Herb-Crusted Beef Roast 212

Crab Dip 8

Italian Steak 203

Crab-Artichoke Spread 18

Italian Tortellini 236

Firecrackers and Bacon 16

Jack’s Meat Loaf 229

Great Balls of Fire 17

Mac ’N Cheese Supper 227

Hamburger Dip 11

Make-Believe Lasagna 226

Hot Broccoli Dip 12

Meat and Potatoes 225

Hot Reuben Spread 18

Meat on the Table 228

Indian-Corn Dip 13

Mushroom Beef 214

Party Smokies 19

Mushroom-Round Steak 202

Pepperoni Dip 13

O’Brian’s Hash 202

Sausage-Hamburger Dip 14

Old-Time Pot Roast 210

Sausage-Pineapple Bits 19

Pepper Steak 197

Spicy Franks 22

Pot Roast and Veggies 208

Teriyaki Wingettes 20

Sauce for Fancy Meatballs 225

The Big Dipper 15

Savory Steak 196

Unbelievable Crab Dip 8

Shredded Brisket for Sandwiches 219

Whiz Bang Dip 15

Sloppy Joes 237

Wingettes in Honey Sauce 21

Smoked Brisket 216

Apricot Chicken 137

Southwest Spaghetti 224

Apricot Ham 261

Special Hot Dog Supper 238

Arroz Con Pollo 189

Spicy Swiss Steak 199

Artichoke-Chicken Pasta 138

Stroganoff 200

Asparagus-Cheese Chicken 189