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.

Saturday, June 29, 2013


For all my diabetic friends, you can use this recipe by substituting a sugar-free cake mix and no-sugar-added fruit pie filling.  Yummy!

1 -2 cans* (21-oz) fruit pie filling (I prefer cherry but that is just my favorite.  You can use apple, blueberry, etc)
1 stick butter, melted
1 box yellow cake mix
1 tbsp vanilla extract
1/3 to 1/2 cup chopped nuts (use according to pie filling used; ie almonds with cherry, walnut or pecan, etc

Place pie filling in the bottom of the cooker.

In a medium mixing bowl combine the cake mix with the butter and vanilla, mixing well.  This will have the consistency of dough.  Sprinkle over the fruit mixture.  Sprinkle the nuts over the top.

Place lid on cooker and cook on low 3 to 4 hours or on high 2 hours.

*I prefer 2 cans as I like lots of fruit.  If you prefer more dough, use only 1 can.

Really good served warm with ice cream.

Note:  I got the basic idea for this from another site, I believe it was Skinny Diva but not sure.

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