Turtle Pudding:

Ingredients:

1 (16-ounce) box brownie mix

1 large egg

1/4 cup canola oil

1/4 cup water (room temp, or slightly warm)

1 cup chocolate chips

1/2 cup chopped walnuts

20 wrapped soft caramels (unwrapped)

whipped cream or vanilla ice cream for serving (optional)

 

Directions:

 Use a 4 or 6 quart slow cooker with an inserted oven safe dish.

 In a mixing bowl, combine the brownie mix, egg, oil, and water. When batter has formed, stir in the chocolate chips and walnuts. Pour batter into your dish. Unwrap all of the caramel candies and press them into your brownie batter. 

 Add 1/2 to 1 cup of water into the bottom of your slow cooker, then lower in the brownie dish. Be careful not to splash any water into your batter.

 Cover and cook on high for 3 to 4 hours, or until the edges have pulled away from the sides and the center has set.

 Unplug your cooker, and let the dish set in it for 1 hour with the lid off before removing. Serve warm with whipped cream or vanilla ice cream.

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Apple Crisp:

Ingredients:
9 smallish apples

1/4 cup butter

1/3 cup brown sugar plus another 2 Tablespoons for crumb topping
1/4 cup orange juice

2 Tablespoons vanilla extract

1 cup crushed gingersnaps or graham crackers.

 

Preheat your crock on high, and butter the inside of the crockpot. Chop up the apples and place them in the bottom. Cover with the remaining ingredients. Cube your butter. Toss the orange juice, cubed butter, brown sugar, vanilla and apples together.

 Mix your crushed gingersnaps/graham crackers and add 2 tablespoons of brown sugar. Layer on top of apples.

 Cover and cook on high for approximately 3 hours, or until apples are sufficiently tender.

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Bananas Foster:

Ingredients:

3 nasty squishy bananas

1/2 stick (1/4 cup) butter

1 teaspoon vanilla

1/3 cup brown sugar

1/4 cup brandy

 

Directions:

 This is best done in a small crockpot.

 Place your bananas in a freezer bag and smush them up. Squeeze the goop into your crockpot and add remaining ingredients.

 Cook on low for 3-4 hours or 1-2 on high. Stir and serve over vanilla ice cream.

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Chocolate Covered Strawberries & Apples:

Ingredients:

Fruit – Strawberries, Apples, Pineapple or any other favorite

Chocolate chips – 1 bag or as much as you’d like.

Crockpot

 

Directions:

Dump chocolate chips into the crockpot.

While the chocolate is melting, wash and prepare the fruit you're going to use, and line a cookie sheet with parchment paper.

Cook on high for 30 min-1 hr. You will know that the chocolate is ready to stir when it gets really shiny and begins to break down. You can start stirring it when the chip forms are still visible.

Dip fruit pieces into the melted chocolate. Put the covered fruit onto the parchment-paper lined cookie sheets and place into the refrigerator to harden. 

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Chocolate Pot de Creme:

Ingredients:

5 egg yolks

2 cups heavy cream

1/2 cup baker's sugar

1 Tablespoon vanilla extract

1/4 cup unsweetened cocoa powder

 

ganache topping:

1/2 cup chocolate chips

1/2 cup heavy cream

 

Directions:

Use a 6-quart slow cooker with an inserted oven-safe dish that fits all the way inside your stoneware. Add water around the dish until reaching the halfway point on the side (about 1/2 to 1 cup of water).

In a mixing bowl, whip together the yolks, cream, sugar, vanilla, and cocoa powder. Pour this mixture into your inserted dish. Cover the slow cooker and cook on high for 2 to 4 hours. Your custard should be set in the center and not too jiggly.

Unplug your cooker and let it cool for an hour or so, or until you can safely remove the inserted dish. Refrigerate for 2 to 3 hours, or until fully cool. 

To make the ganache (this is optional)

 Melt the chocolate chips in the microwave (not long---30 seconds or so, then add a few at a time--don't scorch the chocolate!), and whisk in the heavy cream until it's fully incorporated. Pour evenly over the top. Return to the refrigerator for ANOTHER 2-3 hours (this is the hard part) before serving.

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Creme Brulee:

Ingredients:

2 cups heavy cream

5 egg yolks

1/2 cup sugar

1 Tablespoon vanilla

1/4 cup raw sugar (for topping)

 

Directions:

Find a heat-resistant dish that fits inside of your stoneware insert. Fit it in, and using a cup or pitcher, pour water around the edges so there is water 1/2 - 3/4 of the way up the sides of the dish. Push it down with your hand if it starts to float up. 

Take the dish back out. Whip the 5 egg yolks in a medium-sized bowl. Slowly add the cream and baking sugar while mixing. Add the vanilla. Pour mixture into the dish and carefully lower into the stoneware without splashing water into the dish.

 

Cover and cook on high for 2-4 hours. Custard should be set with the center still a bit jiggly. Touch lightly with your finger to check.  Very carefully remove dish and let cool completely on counter, then chill in the refrigerator for 2-3 hours.

 

Sprinkle the 1/4 cup of raw sugar evenly over the top of the custard. Move your oven rack to the top level and broil for 3-10 minutes, checking often. The sugar will boil and brown.

 

Cool again in the fridge for a few hours.

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Pumpkin Pie Dip:

Ingredients:

1 cup canned pumpkin pie mix
4 ounces cream cheese
1/4 cup sour cream
chopped walnuts, optional

Directions:

This recipe is perfect for the Little Dipper sized crockpot.

Add the cream cheese to the crockpot. Top with sour cream, then pour in the pumpkin pie filling.

Cover and cook for about an hour, then stir well. If the cream cheese isn't fully melted, cook a bit longer.
Garnish with chopped walnuts, if desired. 

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When I was a kid, one of my favorite things to eat was rice pudding made by my grandmother. This isn't her recipe, but I still love rice pudding!

Rice Pudding:

Ingredients:
8 cups milk
1 cup long grain white rice
1 cup sugar
1/4 cup heavy cream or half and half
3 eggs
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
Raisins (optional)


Directions: 

Spray the crockpot with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4.

When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well.  Add your raisins at this point if you want.

Cover and cook on high for 1 hour. Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it.





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Now for one of my kids' favorites when they were growing up!

Rice Krispy Treats:

Ingredients:
3 Tablespoons butter
1 package (10 oz) Marshmallows
6 cups rice krispies cereal

Directions:
Place butter in crockpot and cover with marshmallows and cereal. Cook on high for 1 hour, stir all ingredients well.

Spread into a prepared 9 x 11 pan. Cut into squares when fully cooled.



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Valentine's Day is just a few days away and let me tell you, I'd be happy if someone made me this tasty treat!

Pumpkin Cheesecake:

Ingredients:

Crust:
1 cup gingersnap or graham cracker crumbs
3 Tablespoons butter, melted
2 Tablespoons white sugar

Filling:
2 packages (8 oz each) cream cheese, room temperature
1 1/4 cup white sugar
1 can pure pumpkin (15 oz)
3/4 cup sour cream
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon salt
4 eggs

Sour Cream Topping (optional): 
1 cup sour cream
3 Tablespoons white sugar
1 teaspoon vanilla

Directions: 

Use your largest crockpot. You’re going to be using it as a water bath to cook the cheesecake.

In a small bowl, combine melted butter with the graham cracker crumbs and white sugar. Press the mixture into your casserole dish. Set aside.  In a large mixing bowl, combine the softened cream cheese, pure pumpkin, sour cream, and vanilla extract. Add the spices and eggs. Mix well with a hand or stand mixer until the cream cheese is fluid and there aren't many clumps of cream cheese.

Pour the filling on top of the crust.

Put 1/2 to 1 cup of water into the bottom of your crockpot. The inserted dish should push the water halfway up the sides of the cheesecake.

Carefully place the cheesecake into your crockpot. Avoid any water splashing into the cheesecake and cook on high for 2 to 4 hours. You will know it's done cooking when the top is no longer jiggly and the sides have begun to brown slightly.

Unplug your crockpot, and take off the lid. In a small mixing bowl, whip together the sour cream topping. With a rubber spatula, very carefully spread the sour cream topping on top of the hot cheesecake. Let the cheese cake sit in the cooling crockpot for an hour, before chilling in the refrigerator. Chill for at least 6 hours. Serve.







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Oreo Cheesecake:

Ingredients:

Crust:
10 chocolate cream-filled sandwich cookies
3 Tablespoons butter, melted

Filling:
2 (8-ounce) blocks cream cheese, at room temperature
1/2 cup sugar
2 large eggs, room temp
1 Tablespoon all-purpose flour
1/4 cup heavy cream
1 teaspoon vanilla extract
10 chocolate cream-filled sandwich cookies, crushed

Directions: 
Use a 6-quart slow cooker and inserted oven-safe dish that can fit all the way inside of the stoneware. You're going to use the crockpot as a water bath.

In a zippered freezer bag, crush ten cookies until they are tiny crumbs. Pour the melted butter into the bag and squeeze around until it's combined. Press this crumb mixture into the bottom of your dish.

In a mixing bowl, cream together the cream cheese, sugar, eggs, flour, cream, and vanilla with a handheld or stand mixer. Crush the other 10 sandwich cookies (into small pieces) and stir by hand into the batter. Pour batter on top of the crust.

Add 1/2 to 1 cup of water into the empty crockpot and slowly lower the casserole dish in, being careful not to splash water into your cheesecake.

Cover and cook on high for 2 to 3 hours, checking after 1 hour. Your cheesecake is done when the edges are no longer shiny and have begun to brown.

Unplug the cooker, and let the cheesecake sit in the crockpot uncovered for one hour before removing and transferring the dish to the refrigerator. Cool completely before slicing and serving.






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We're back! Pneumonia kept me away from the keyboard and the kitchen, but I'm back and what better day that my youngest son's 19th birthday! And it's a cake recipe!

Pound Cake:

Ingredients:
2 cups of all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup butter, melted
1 cup sugar
1 teaspoon ground nutmeg
6 eggs.
1.5 teaspoons vanilla

Directions: 

Place all of your ingredients into a mixing bowl and mix until everything is well incorporated. Spray the inside of your crockpot with cooking spray and pour the batter in. Prop the lid open with a chopstick or wooden spoon.

Cook on high until an inserted toothpick or knife comes out clean, 3 to 4 hours.

Then enjoy with your favorite people!






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Peanut Butter Cup Cake:

Ingredients:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter
1/2 cup milk
1 Tablespoon canola oil
1 teaspoon vanilla extract
3 Tablespoons unsweetened cocoa powder
1 cup boiling water

Directions:

Coat your crockpot well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt. In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.

Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water. Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick comes out clean. Let the cake sit uncovered in an unplugged crockpot for about 20 minutes, then serve warm in dessert bowls.





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Mmm....brownies. Let's face it, there is little on this planet as delicious as a warm brownie with a glass of cold milk. I dream of brownies sometimes. Add in peanut butter? Heaven.

Peanut Butter Brownies:

Ingredients:
5 Tablespoons butter
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 cup peanut butter
1/4 teaspoon baking powder
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Directions: 

Spray the inside of your crockpot with cooking spray. Mix all ingredients in a bowl and pour into crockpot. Prop open the lid of the crockpot with a chopstick or wooden spoon.

Cook on high for 90 minutes. Check for doneness. These can sometimes take longer than planned.



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I'm still dreaming of a balmy Spring and a mild Summer. What? A girl can dream, can't she? Speaking of warmer months, don't peaches scream Summer? I know that fresh ones are near impossible to find this time of year, so if you can't find any, hold onto this one and with any luck, they'll be back in your local produce section soon!

Peach Compote:

Ingredients:
3 to 4 fresh peaches (I used 3 large ones)
1/3 cup brown sugar
1/4 cup brandy
2 Tablespoons butter
1/2 teaspoon ground cinnamon
1 teaspoon vanilla

Directions: 

Use your 1.5 quart crockpot for this recipe.

Wash and slice your peaches. Put them into your crockpot. Cover with the brown sugar, brandy, the 2T of butter, and the cinnamon and vanilla.

Cover and cook for about 90 minutes to 2 hours.

Serve over vanilla ice cream.
* I haven't tried it, but this recipe may turn out just as well using frozen peach slices that you've allowed to thaw.






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