8 large cooking apples, peeled, cored, and cut into chunks
1/4 cup water
1 tsp ground cinnamon
1/2 cup sugar
Combine all ingredients in slow cooker. Cover and cook on high 3 to 4 hours or on low 8 hours.
Serve warm although it is also very good served cold.
1 1/2 lbs ground beef (may substitute ground turkey or chicken)
1 cup chopped red onion
1 pkg (1.25-oz) taco seasoning mix
1 pkg (1-oz) Ranch-style dressing mix
2 cans whole kernel corn, undrained
1 can pinto beans, undrained
1 can black beans, undrained
2 (10-oz ea) cans chili-style diced tomatoes with green chilies, undrained
1 1/2 cup water
Topping suggestions: Shredded cheese, sour cream, tortilla chips, cilantro, avocado slices
Cook the meat and onion over medium-high heat in a large skillet until browned, stirring to break up, drain well.
Combine the meat mixture with the remaining ingredients, except toppings, in a 5 1/2-quart slow cooker. Cover and cook on low heat 5 to 6 hours. Serve with your choice of toppings.
Yield: 16 cups
1 (2 to 3 lb) corned beef brisket with spice packet
1 can or jar (14-16 oz) sauerkraut, drained
1/2 cup Thousand Island salad dressing
16 slices rye bread, toasted
8 slices Swiss cheese
Additional Thousand Island salad dressing
Trim fat from corned beef brisket. If necessary, cut corned beef brisket to fit in a 3 1/2 or 4-quart slow cooker. Place brisket in the cooker. Sprinkle spices from packet evenly over brisket, rub in with your fingers. Add sauerkraut and drizzle the 1/2 cup of salad dressing over all.
Cover cooker and cook on low 8 to 10 hours or on high 4 to 5 hours.
Transfer brisket to a cutting board. Thinly slice brisket against the grain. Return sliced brisket to cooker and stir to combine with cooking liquid. Using a slotted spoon, spoon corned beef mixture onto half of the toasted bread slices and top with cheese. If desired, drizzle with additional salad dressing. Top with the remaining bread
Yield: 8 servings
