Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, March 26, 2013


16 vanilla almond bark squares
2 cups toasted, chopped macadamia nuts
1 can (3-oz) chow mein noodles
1 cup dried cherries

In a 3 or 4-quart slow cooker, combine the almond bark and the nuts.

Place lid on the cooker and cook on low setting for 1 hour and 30 minutes until the almond bark has melted.

Remove lid, turn off cooker, and add the chow mein noodles and cherries; stir to combine well.

Lay out a sheet of waxed paper and drop the candy by tablespoonfuls onto the paper.  Allow to set until dry. 

When completely cooled and dry, store in an airtight container.

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