SLOW COOKER PEACH COBBLER

4 cups fresh, peeled, sliced peaches

1/4 cup granulated sugar
1/4 tsp ground cinnamon
1 cup baking mix
1/2 cup granulated sugar
3/4 cup milk
1 tsp vanilla
2 tbsps butter
vanilla ice cream for serving

Spray interior of cooker with nonstick cooking spray.

Add the peaches, 1/4 cup granulated sugar, and cinnamon; stir to mix.

In a medium mixing bowl combine the baking mix, 1/2 cup granulated sugar, milk, and vanilla until well blended.  Pour this mixture over the peach mixture in the cooker.  Cut butter into slices and arrange over all.

Place the lid on cooker and cook on low for 2 hours and 45 minutes.  Turn cooker to high and cook another 30 minutes.

Serve warm with ice cream.  Yummy!

file photo for reference

HEAVENLY CROCKPOT DESSERT

1 box Betty Crocker Fudge Brownie Mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker Chocolate Chip Cookie Mix

Mix all ingredients together and put into a crockpot that has been sprayed lightly with cooking oil spray.
Place lid on cooker and cook on low approximately 3 hours.

Delicious served with ice cream.

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CROCK POT CHOCOLATE FUDGE SAUCE

Ingredients

1/2 Cup Stick Butter

1 Cup Dark Chocolate Chips

1 Can Sweetened Condensed Milk

Instructions

1. Add the ingredients to the crock-pot.
2. Cook on low for about 5 minutes stirring as the ingredients melt.
3. Stir until the chocolate has mixed and melted.
4. Store in a container in the refrigerator.

I got this recipe from the crockpotladies in 2013

 

BROWNIE BOTTOM DESSERT

1/2 cup brown sugar

3/4 cup tap water
2 tbsp unsweetened cocoa powder
2 1/2 cups packaged brownie mix
1 pkg (2 3/4-oz) instant chocolate pudding mix
1/2 cup milk chocolate chips
2 large eggs
3 tbsp butter, melted
1/2 cup tap water

Lightly spray the interior of a crockpot or slow cooker with nonstick cooking spray.

Combine the brown sugar, the 3/4 cup of water, and the cocoa in a small saucepan; bring to a boil. 

Combine the brownie mix, pudding mix, chocolate chips, eggs, melted butter, and 1/2 cup of water in a small bowl; stir to form a batter.  Spread the batter into the bottom of the stoneware cooker and pour the boiling mix overall.

Place lid on cooker and cook on high 1 1/2 hours.  Turn heat off and let stand for half an hour then serve while warm.

Yield: 6 servings

Note: Delicious served warm with ice cream or whipped cream.

 File Photo

APRICOT AND ALMOND CRISP

1/2 cup quick oats

1/3 cup packed brown sugar
1/4 all-purpose flour
1/4 cup toasted wheat germ
1/4 cup whole blanched almonds, finely chopped
1 tbsp cold butter
1 to 2 tbsp fat-free milk
1 tbsp sugar
3/4 tsp ground ginger
2 cans (14-oz each) apricot halves in juice, drained and cut in half
3/4 tsp almond extract

Spray a 5 or 6-quart slow cooker interior with nonstick cooking spray.

To make the topping: Combine the oats, brown sugar, flour, wheat germ, and almonds in a medium bowl. Using a fork, cut in the butter until mixture resembles coarse crumbs. Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.

Mix the granulated sugar and ginger in a medium bowl. Add the apricots and almond extract; toss to coat. Transfer apricot mixture to slow cooker. Sprinkle with the topping; lightly spray with nonstick spray. Cover and cook until topping is crisp and begins to brown, about 4 hours on low.

Serve with a scoop of WW Ice cream if desired.
NOTE: This is a Weight Watchers Recipe that serves 6.
Per serving of 1/2 cup: 210 calories, 6 g fat, 2 g sat fat, 0 g trans fat, 5 mg chol, 25 mg sod, 39 g carb, 4 g fiber, 5 g prot, 46 mg calc
WW Points: 4

Serve with a scoop of WW Ice cream if desired.
NOTE: This is a Weight Watchers Recipe that serves 6.
Per serving of 1/2 cup: 210 calories, 6 g fat, 2 g sat fat, 0 g trans fat, 5 mg chol, 25 mg sod, 39 g carb, 4 g fiber, 5 g prot, 46 mg calc
WW Points: 4

file photo for reference

RHUBARB-STRAWBERRY TOPPED LEMON MINI TARTS

2 bags (1-lb each) frozen rhubarb, thawed and drained

1 jar (12-oz) strawberry preserves
1 cup granulated sugar
1/4 cup quick tapioca
juice of half a lemon
1/4 cup water

Spread rhubarb in the bottom of a crockpot or slow cooker.

In a small mixing bowl combine the preserves, sugar, tapioca, lemon juice, and water; stir to blend together well.  Pour the mixture over the rhubarb stirring together thoroughly.

Place lid on cooker and cook on high for approximately 2 hours until tender and thickened.  Remove from heating element and allow to cool down.

While the topping cooks, make the lemon tartlets and allow to chill for a couple of hours or until set.

Tartlets:
8 mini graham cracker tart shells
2 (4-serving size) pkgs instant lemon-flavored pudding mix

Make the pudding according to package directions. Divide evenly into the tart shells.  Refrigerate for 2 hours or until set.

To serve, remove chilled tarts from refrigerator and top with the rhubarb mixture.

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RHUBARB-STRAWBERRY PANDOWDY

1 1/2 lbs rhubarb, cut into 1/2-inch pieces

1-pint strawberries, quartered
1 cup sugar
1 tbsp lemon juice
2 tsp grated lemon zest

Lightly grease a crock-pot or slow cooker.

In a large mixing bowl combine the rhubarb, strawberries, sugar, lemon juice and zest.  Pour the mixture into the prepared cooker.

Topping:
3/4 cup baking mix (such as Bisquick)
1/2 cup butter
1/4 cup brown sugar

Combine all the topping ingredients in a bowl until they form a crumbly dough.  Evenly sprinkle the dough over the fruit mixture.  Place lid on cooker and cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.

Serve warm pandowdy topped with vanilla ice cream, if desired.

file photo of this recipe

PUMPKIN COBBLER

2 cups pumpkin puree or canned pumpkin

1 can (12-oz) evaporated milk

3 eggs

1/2 cup brown sugar

1 cup granulated sugar

1/2 tsp ground cinnamon

1 tsp vanilla extract

1 box spice cake mix

1 stick butter

3/4 cup chopped pecans

Grease interior of cooker or line with cooking liner.

In a large bowl, combine pumpkin and evaporated milk. Beat eggs with a fork and add to the pumpkin mixture along with the sugars. Stir in the cinnamon and vanilla. Pour batter into the prepared cooker. Sprinkle dry cake mix evenly over the pumpkin mixture. Cut butter into small pieces and place over the cake mix. Sprinkle the pecans overall. Cook on high 3 hours.

file photo for reference

SLOW COOKER LAYER BARS

2 tbsp soft tub butter, melted

1/2 cup graham cracker crumbs
1/4 cup chocolate chips
2 tbsp butterscotch chips
1/4 cup flaked coconut
1/2 cup chopped pecans
1/2 cup sweetened condensed milk

In a crockpot or slow cooker that has a removable liner, layer the above ingredients in the order given.  DO NOT STIR OR MIX IN ANYWAY! Place lid on cooker and cook on high 2 to 3 hours until firm.

Immediately remove liner from cooker and remove lid.  Allow to stand 5 to 10 minutes.

Run a thin knife or spatula around edge to loosen bars.  Carefully unmold onto a plate or tray and cut into bars.

File Photo Credit upper left corner

SPICED APPLE AND CRANBERRY COMPOTE

1 pkg (6-oz) dried apples

1/2 cup dried cranberries
2 1/2 cups cranberry juice cocktail
1/2 cup apple juice
1/2 honey
2 cinnamon sticks, broken into halves

Mix apples, cranberries, juices, honey, and cinnamon stick halves in the slow cooker. Cover and cook on low 4 to 5 hours or until liquid is absorbed and fruit is tender. Remove and discard cinnamon stick halves.

Serve warm over ice cream, pound cake, etc.

file photo for reference

CHERRY COBBLER

Mixture 1:

3/4 cup sugar
2 tbsp + 1 1/2 tsp butter
3/4 cup evaporated milk
1 1/2 cups all-purpose flour*
3/4 tsp salt
1 1/2 tsp baking powder
1/8 tsp cinnamon

Combine the sugar and butter until crumbly.  Add the milk, flour, salt, baking powder, and cinnamon.  Pour the mixture into a slow cooker or crockpot that has been lightly sprayed with cooking spray.

Mixture 2:

2 cans (16-oz each) tart cherries and juice
1 tsp red food coloring, optional
2 cups sugar
1/4 cup all-purpose flour*
1/4 cup butter, melted

Combine all mixture 2 ingredients together until sugar is thoroughly dissolved.  Pour over mixture 1 in the cooker.  During cooking mixture 1 will rise to the top.

Place lid on cooker and cook on high 3 to 4 hours until the dough is solid and set.

Serve warm topped with vanilla ice cream for a real treat!

*I use white whole wheat flour as I stay away from refined grains.

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APPLE PEANUT BUTTER CRUMBLE

4 medium cooking apples, peeled and sliced

1/3 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup butter, softened
2 tbsp peanut butter
ice cream or whipped cream for serving, optional

Place the apples in a slow cooker.

In a small mixing bowl, combine the brown sugar, flour, oats, cinnamon and nutmeg together until well mixed. Using a pastry blender or two knives, cut in the butter and the peanut butter until crumbly. Sprinkle the mixture over the apples in cooker.

Place lid on cooker and cook on low 5 to 6 hours.

Serve warm and top with ice cream or whipped cream, if desired.

Note: This is a file photo used for reference only.

BAKED APPLES WITH RAISINS

6-8 medium baking apples, washed and cored

2 to 3 tablespoons raisins
1/4 cup sugar
1 tsp ground cinnamon
2 tbsp butter
1/2 cup water

Mix the raisins (decide amount by the size of the apples) and sugar together; use to fill the center of the apples.  Sprinkle with the cinnamon and dot with the butter.  Place in crockpot or slow cooker; add the water.  Add lid to cooker and cook on low for 8 hours or overnight.

Note: This is a file photo.

HOMESTYLE APPLE BROWN BETTY

 

6 cups Granny Smith apples, peeled, cored, and cut into eight pieces each

3 cups fine bread crumbs
1 tsp ground cinnamon
1 tsp ground nutmeg
1/8 tsp salt
3/4 cup brown sugar
1/2 cup butter, melted
1/4 cup walnuts or pecans, chopped fine

Lightly spray your crock pot or slow cooker with nonstick cooking spray only on the bottom and a couple of inches up the sides.

Place the apples in the bottom of the cooker.

In a mixing bowl, combine the bread crumbs, cinnamon, nutmeg, salt, brown sugar, butter, and nuts. Spread this mixture over the apples in the cooker. Place the lid on the cooker and cook on low for 3 to 4 hours until apples are tender. Or you can cook on high setting for 2 hours.

Yield: 8 servings

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SNICKERS BREAD PUDDING

1 3/4  cups packed brown sugar

1/4 cup granulated sugar

1/3 cup unsweetened cocoa

1 cup milk

1/2 cup butter, melted

3 large eggs, lightly beaten

2 teaspoons vanilla extract

5 cups torn firm white whole-wheat bread

1 cup chopped Snickers candy bars

Caramel topping

Additional chopped Snickers candy bars

 

In a medium bowl, stir together the brown sugar, granulated sugar, cocoa, milk, butter, eggs, and vanilla until blended. Stir in bread and Snickers. Pour into a 3- to 4-quart slow cooker that has been lightly sprayed with butter-flavored cooking spray.

Place lid on cooker and cook on LOW setting 2 hours, or until center is set but is still jiggly. To serve, dip into serving dishes and top with caramel topping and the additional chopped Snickers.

Note: This is my version of an old Mr. Foods recipe.

FRESH PEACH COMPOTE

3 large or 4 smaller fresh peaches, washed and sliced (not necessary to peel if skins are good)
1/3 cup brown sugar
2 tbsp butter, cut-up
3/4 tsp ground cinnamon
1 tsp vanilla extract
1/4 cup brandy, optional (use 1 or 2 tbsp water if not using brandy)

Arrange the peach slices in the bottom of the cooker.

Pour the remaining ingredients over the peaches, spacing the butter over all.

Place lid on cooker and cook on high for 1 1/2 to 2 hours.

Delicious served over ice cream, waffles, etc.

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PINEAPPLE-COCONUT-PEARL TAPIOCA

Cooking spray

3/4 cup sugar

1/2 cup regular small pearl tapioca (do not substitute)

2 (13.5-ounce) cans light coconut milk

1 large egg

1/2 cup finely chopped fresh pineapple

1/2 cup flaked sweetened coconut, toasted

Coat a 4-quart electric slow cooker with cooking spray. Combine sugar, tapioca, and coconut milk in slow cooker, stirring with a whisk. Cover and cook on LOW for 2 hours or until most of tapioca is transparent. (Pudding will be thin.)

2. Place egg in a medium bowl; stir with a whisk. Add 1/2 cup hot tapioca mixture to egg, stirring constantly with a whisk. Stir egg mixture into remaining tapioca mixture in slow cooker. Cover and cook on LOW for 30 minutes. Turn off slow cooker. Stir pineapple into tapioca mixture; cover and let stand 30 minutes. Serve warm or chilled. Top each serving with toasted coconut.

This is a Cooking Light recipe from a few years ago.

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PEACH COBBLER

 

2 packages (16-oz each) frozen peaches, thawed and drained

3/4 cup + 1 tbsp sugar, divided
2 tsp ground cinnamon, divided
1/2 tsp ground nutmeg
3/4 cup all-purpose flour
6 tbsp butter, cut into small pieces

In a medium or large bowl, combine peaches, 3/4 cup sugar, 1 1/2 teaspoons cinnamon, and nutmeg; place in the slow cooker.

In a small bowl, combine flour, 1 tablespoon sugar, and the remaining 1/2 teaspoon of cinnamon. Using two knives or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs.
Sprinkle over the peaches.

Place lid on cooker and cook on high 2 hours.

Yield:  4 to 6 servings delicious when served with ice cream as shown below in this file photo.

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BREAKFAST APPLE COBBLER

4 medium-sized apples, peeled and sliced 

1/4 C. honey 
1 t. cinnamon 
2 T. butter, melted 
2 C. granola cereal 

Spray inside of Crock-Pot with nonstick spray. 

Place apples in slow cooker and mix in remaining ingredients. 

Cover and cook on warm 8-9 hours, or overnight. 

Serve with milk. 

Note: File Photo

CHERRY DELIGHT

1 can (21-oz) cherry pie filling

1 box yellow cake mix

1 stick butter, melted

1/3 cup chopped walnuts

Whipped cream or vanilla ice cream, optional

Place pie filling in a 2 to 4-quart crock-pot or slow cooker.

Mix cake mix and butter together in a medium bowl. Spread over the pie filling. Sprinkle the walnuts over the top. Place lid on cooker and cook on low 3 to 4 hours or on high 1 1/2 to 2 hours.

Spoon into serving dishes and serve warm topped with whipped cream or ice cream, if desired.

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