CHOCOLATE -PEANUT BUTTER FONDUE

1 pkg (12-oz) semisweet chocolate chips
1 can (13-oz)evaporated milk
1 cup sugar
1 cup chunky peanut butter
Bananas, Apples, Pears, or Marshmallows for dipping

In cooker combine the chocolate chips, evaporated milk, sugar and peanut butter. Cover and cook on high setting for 30 minutes; stir well to blend.

Serve at once or reduce the heat setting to low or keep warm for 1 to 2 hours. Keep covered and stir occasionally during keep warm time. Dip the "dipper" of your choice into the fondue and swirl to coat.

Yield: 8 servings

HAMBURGER-PEPPERONI CROCKPOT PIZZA

1 1/2 lbs ground beef
1 yellow onion, chopped
salt to taste
pepper to taste
1 lb rigatoni pasta, cooked according to package directions
1 green bell pepper, chopped
1 small can mushroom stems and pieces, drained
1 small pkg sliced pepperoni
10-oz mozzarella cheese
10-oz pkg cheddar cheese
2 cans (8-oz each) pizza sauce

Brown the ground beef with the onion, salt, and pepper until no longer pink; drain. In the crockpot (or slowcooker) put half the ground beef/onion mixture. Top with half the rigatoni, half the bell pepper, half the mushrooms, and half the pepperoni. Sprinkle the cheddar cheese over the pepperoni and pour 1 can of the pizza sauce over all.

Repeat layer with the remaining ground beef/onion mixture, remaining rigatoni, bell pepper, mushrooms then the sauce, remaining pepperoni and end with the mozzarella cheese.

Cook on low heat in the crockpot for at least 3 hours up to 5 hours or until the cheese is melted and casserole is bubbly.

Sprinkle with Parmesan cheese, if desired, when serving.

MARINATED POT ROAST DINNER

1 approximately 3 lb beef chuck roast
MARINADE:
1 1/2 cups tomato juice
1/4 cup wine vinegar
1 clove of garlic, minced
2 tsp Worcestershire sauce
1 1/2 tsp salt
1 tsp sugar
1/2 tsp basil
1/2 tsp thyme
1/4 tsp pepper

Trim excess fat from the roast. Cut roast if necessary to fit into the slow cooker or crockpot. Place the meat in a large zippered plastic bag sitting in a bowl.

For the marinade, stir together the tomato juice, vinegar, garlic, Worcestershire sauce, salt, sugar, basil, thyme, and pepper. Pour the marinade over the meat in the bag. Marinate overnight in the refrigerator, turning twice.

6 small onions, halved
1 cup chopped carrot
1/2 cup cold water
1/4 cup all-purpose flour

Place the onions and carrots in the bottom of the cooker. Place the meat over the vegetables and add the marinade. Add lid to the cooker and cook on low setting for 8 to 10 hours.

Before serving, remove the roast and vegetables from the cooker. Skim excess fat from the liquid in the cooker. Measure 2 cups of the cooking liquid and pour into a saucepan. Return the meat and vegetables to cooker and cover to keep warm.

Blend the cold water slowly into the flour until smooth. Stir the flour mixture into the cooking liquid in the saucepan. Cook while stirring until mixture is thickened and bubbly. Place the meat on a warm serving platter and top with the vegetables. Pour some of the gravy over all. Set the remaining gravy on table and pass as needed.

Yield: 6 servings

CHUNKY APPLESAUCE

10 large apples
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar (depends on natural sweetness of the apples)*

Peel, core, and slice apples. Place the apples into crock pot along with the water, cinnamon, and sugar. Stir gently to combine. Cover the cooker and cook on low overnight all all day 8 to 10 hours). Delicious served warm or can be kept in the refrigerator in a sealed container for around a week.

*Make this a diabetic applesauce by substituting Splenda granular for the sugar. You probably won't need a full cup.

OLD-FASHION CROCKPOT BEEF STEW

3 carrots, cut into chunks
3 potatoes, quartered
2 lb beef chuck or stew meat in 1 to 1 1/2-inch cubes
1 cup water
1 tsp Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1 tbsp salt
1/2 tsp pepper
1 tsp paprika
3 yellow onions, quartered
1 stalk celery, cut up

Put the ingredients into the crockpot in the order listed above. Stir just enough to mix in the spices. Place lid on crockpot and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

CROCKPOT 5 BEAN BAKE

1 large onion, chopped
6 bacon slices, cut into small pieces
1 garlic clove, minced
1 can (16-oz) lima beans, drained
1 can (16-oz) pork and beans (with the sauce)
1 can (1 lb) red kidney beans, drained
1 can (1 lb) butter beans, drained
1 can (1 lb) garbanzo beans, drained
3/4 cup catsup
1/2 cup molasses
1/4 cup packed brown sugar
1 tbsp mustard
1 tbsp Worcestershire sauce

Cook bacon and onion together in a skillet until bacon is done and onion is crisp tender. Drain the mixture well.

In a big mixing bowl, combine the onion and bacon mixture with the catsup, molasses, brown sugar, mustard, Worcestershire sauce and all 5 types of beans stirring to mix well. Pour the mixture into a 3 1/2 to 4-quart crockpot, add the lid and cook beans on low for 10 to 12 hours or on high for 4 to 5 hours

Serves 12 to 15.

file photo for reference