Chunky Crockpot Apple Crumble Recipe II

A dash of cinnamon
1/4 c of butter (or margarine); melted
2 Tbsps of sugar
6 pcs of apples; pared, cored & sliced
8 oz yellow cake mix

Combine the sliced apples, 3/4 of the sugar, and 1/2 of the cinnamon in the crockpot. Mix well. Pour 1/2 of the yellowcake mix evenly on top of the apple mixture.

Evenly drizzle the melted butter over the yellow cake mix. Sprinkle the remaining sugar and cinnamon on top. Cover with lid. Set heat to low. Cook for 4-6 hours. Spoon into a small platter. Pour milk over apple mixture prior to serving.

>> Chunky Crockpot Apple Crumble Recipe II

Chunky Crockpot Apple Crumble Recipe

8-10 pcs of apples (large); skinned, core removed, & sliced into chunks
1 Tbsp of cinnamon
1/2-1 c of brown sugar
1/2 c of water
2/3 cup of all-purpose flour
1/4 tsp. salt
1/4 cup butter, softened
1/4 cup of white sugar

Combine apple chunks, water, cinnamon, and brown sugar in a crockpot. Meanwhile, in another bowl, combine the white sugar with all-purpose flour, salt, and butter. Mix it well with a fork.

Sprinkle it evenly on top of the fruit combination. Cover with lid. Set heat to low. Cook ’til apples are tender (8-10 hours). Spoon into a small serving platter. Serve chilled. Top with milk (optional).

>> Chunky Crockpot Apple Crumble Recipe

Spoon Peaches Recipe

1/2 c. of sugar (brown)
2 tsps. melted margarine
3/4 c. of Bisquik
1/2 c. of evap. milk
2 c. of mashed peaches
2 tsps. vanilla
2 pcs. eggs
1/3 c. of sugar
3/4 teaspoon of cinnamon

Spray your Crockpot with some non-stick spray. Mix together Bisquik & sugars. Add in vanilla and eggs. Next, add in milk & margarine then add in cinnamon and peaches. Pour onto your Crockpot then cook at low settings for about 6-8 hrs.

Chocolate Crockpot Brownies Recipe

1/2 c of sugar (brown)
2.5 c of brownie mix (1/2 of 21.5 oz package)
2 Tbsps of cocoa
1 c of water
1 pc of egg
1 Tbsp of soft margarine
1/4 – 1/2 c of chips of milk chocolate
1/4 c of peanut butter

Combine cocoa, 3/4 cup of the water, and sugar in one medium-sized saucepan. Whisk ’til smooth. Bring mixture to a boil over medium heat, while stirring occasionally. Remove from heat.

Meanwhile, whisk the brownie mix, 1/4 cup of water, egg, peanut butter, margarine, and chocolate chips in a medium-sized bowl ’til well-blended.

Transfer it to the crockpot, spreading evenly. Pour the hot chocolate mixture on top of the brownie batter.

Put on the lid. Set heat to high. Cook for 2 hours. If you pierce a knife through the mixture and the knife comes out clean, the brownie is ready.

Turn off the heat. Let brownie stand for half an hour. To serve, spoon out the brownie or cut into squares (as usual) and top with vanilla ice cream.

>> Chocolate Crockpot Brownies Recipe

Crockpot Apple Brew Recipe

A dash of nutmeg
1 stick of cinnamon
1 Tbsp of ginger powder
1/3 c of sugar
2 Tbsps of lemon juice
3 lbs of apples; pared, cored & diced

Combine all ingredients in a crockpot except for nutmeg. Mix well. Cover with lid. Set heat to low. Cook ’til apples become very tender (approximately 8-10 hours) and produces heavy sauce.

Stir occasionally. Add a dash of nutmeg once cooked, and then stir lightly. May be used as topping for ice cream or ham.

>> Crockpot Apple Brew Recipe

Luscious Lemon Cheesecake Recipe

For the Crust:
3 tbsps. of melted butter
1/2 tsp. zest of a lemon
1 tbsp. of sugar
1 c. of wafer-crumbs (vanilla flavored)

For the Filling:
2/3 c. of sugar
16 ozs. of cream cheese
1 tbsp. of cornstarch/flour
1 tsp. zest of a lemon (fresh)
2 big eggs
2 tbsps. freshly squeezed juices from a lemon

Mix all the ingredients for the crust then pat it onto a springform style pan that is 7-inches in diameter. In a bowl, beat or whish sugar & cream cheese together just until they smoothen out then add eggs.

Next, continue with beating at medium speed using an electrically operated hand held mixer (3 mins.). Add in remainder of the ingredients then continue to beat for another 1 min.

Pour the batter onto the crust that was just prepared then put a cheesecake rack inside your slow cooker/crockpot. Cook covered at high settings for around 2.5-3 hrs. Allow to cool inside the pot for 1-2 hrs. just until it has cooled down sufficiently for eash handling.

After cooling, remove the sides of your pan then place inside the fridge to chill prior to serving it. If there are leftovers then just put them back in your refrigerator.

Creamy Citrus Crockpot Cheesecake Recipe

Crust Ingredients:
3/4 cup cookie or chocolate Graham crackers; crushed
3 Tbsps of butter; melted
2 Tbsps of sugar

Filling Ingredients:
2/3 c of sugar
1 egg yolk
2 pcs of eggs
1 tsp of orange rind (or lemon rind)
1/2 tsp of vanilla
1 Tbsp of flour
1/4 c of orange juice concentrate (frozen); thawed
16 oz of cream cheese (light)

Combine the crushed choco Grahams, sugar and butter in one small bowl. Mix well ’til mixture is moistened evenly. Press onto the bottom of a springform pan (7 inches); and then set aside.

Meanwhile, combine sugar with cream cheese. Mix ’til creamy. Add the egg yolk and 2 eggs. Set electric mixer to medium. Beat mixture for 2-3 minutes.

Add the orange concentrate, grated orange rind, vanilla and all-purpose flour. Beat batter for approximately 2 more minutes. Transfer it onto the crust; and then spread evenly.

Position a trivet on the bottom of the crockpot, upright. Place the pan onto the trivet. Cover with lid. Set heat to high. Cook for ’til knife comes out clean when you pierce the cake (2.5 – 3 hours).

Turn the heat off. Leave cake inside the crockpot ’til pan is cool is not hot enough to handle anymore (about 1 – 2 hours). Remove the pan from the crockpot.

Allow cake to completely cool at room temperature before removing the pan sides. Transfer to a cake serving platter. Refrigerate. May be topped with peeled sections of orange pulp prior to serving.

>> Creamy Citrus Crockpot Cheesecake

Choco-Amaretto Crockpot Cheesecake Recipe

Crust Ingredients:
1 Tbsp of sugar
3/4 c of Graham crackers; crushed
3 Tbsps of butter; softened
1/8 tsp of almond extract

Filling Ingredients:
12 oz of cream cheese (light. “Neufchatel”)
1 c of ricotta cheese (light)
2 pcs of eggs
1 c of sugar
1/4 c of amaretto
1/4 c of cocoa
1/4 c of all-purpose flour
1 tsp of vanilla
3 Tbsps of whipped cream
1/3 c of miniature morsels (semi-sweet)

Prepare the crust. Blend the graham crackers, cinnamon, sugar, butter and almond extract in a small bowl. Mix well. Press the mixture onto the base of a springform pan (7 inches).

Combine the Ricotta, cream cheese, and sugar in a large bowl. Whisk ’til smooth and well blended. Add in eggs together with cream. Set electric mixer to medium. Beat mixture for 3-4 minutes.

Afterward, beat in the flour, cocoa, vanilla, and amaretto for a minute more. Add the mini-morsels and stir carefully.

Transfer the mixture into the pan. Position a rack on the bottom of the crockpot. Place dish on top of the rack. Cover with lid. Set heat to high. Cook for 2-3 hours. Turn heat off.

Let cheesecake stand for 1-2 hours (’til cool enough for handling) in the crockpot, covered. Remove pan from the crockpot. Let it cool at room temperature for another half hour prior to taking off the sides of the pan.

Refrigerate ’til ready to serve.

>> Choco-Amaretto Crockpot Cheesecake Recipe

Crockpot Choco Peanut Butter Cake Recipe

1 tsp of butter – for greasing
1/3 cup of peanut butter (creamy)
2 cup of choco cake mix
1/2 cup of water
1/2 cup of walnuts; chopped

Grease baking dish (enough to fit in crockpot) with butter. Set aside.

Place chocolate cake mix, creamy peanut butter, chopped walnuts and water in a large mixing bowl. Set electric mixer speed to high. Beat ’til smooth (about 2 minutes). Transfer the batter into the greased baking dish. Cover with about 6-8 paper towels.

Pour water into the crockpot (about an inch high). Position a trivet (upright) in the crockpot. Place the dish on the trivet.

Cover the crockpot with lid, leaving a 1/4-inch opening to allow steam to escape. Set heat to high. Cook ’til a toothpick comes out clean when you insert it (usually 2 – 2.5 hours).

Run a long, smooth knife around the cake’s edges. Gently lift the entire cake out using a large spatula. May shower the chocolate cake with powdered sugar prior to serving.

>> Crockpot Choco Peanut Butter Cake Recipe

Bread and Custard Pudding with Sherry Sauce Recipe

Bread Ingredients:
9 whole wheat bread slices
8 white bread slices

Custard Ingredients:
3 pcs of egg yolks; beaten
1.5 c of light cream
1.5 tsps of vanilla
1/3 c of sugar
A dash of salt

Fruit Ingredients:
2/3 c of golden raisins
2/3 c of raisins (dark)
1/3 c of cherries (whole candied red); cut into two
1 c of water
3/4 c of cream sherry

Sherry Sauce Ingredients:
2 egg yolks
2 Tbsps of cream sherry
1/4 c of Confectioner’s sugar; sifted
1/2 c of whipped cream
1/4 tsp of vanilla
2 Tbsps of sherry

Remove the crust from the bread. Slice into cubes of 1/2 an inch thick. Place in a large bowl. Cover the bread with cling wrap. Set it aside. Meanwhile, combine the all the custard ingredients in a medium-sized saucepan. Whisk well ’til smooth. Cook over medium heat, stirring constantly.

Carry on with cooking. Stir constantly ’til the mixture would coat a metal spoon. Take it out of the heat. Let it cool immediately by immersing the saucepan in a container with ice-cold water. Stir in the 1.2 tsp of vanilla. Then, stir for about 2 minutes more. Cover it with cling wrap. Set custard aside.

Afterward, place the cherries in a bowl. In another bowl, mix the Golden and Dark raisins. Warm up the 3/4 cup of cream sherry (but do not boil). Combine about 2/3 of warm cream sherry with cherries.

Then, set it aside. Combine the custard with the bread. Mix well to coat evenly. If bowl is not large enough, you may need to do this in batches.

Prepare a tower mould (w/o tube). Grease it with butter. Drain and save the cream sherry for later. Alternately assemble about 4 sets of layers that consist of cherries followed by raisins, then coated bread cubes, drizzling about 2 Tbsps of saved sherry after each set.

Press the final layer lightly using the rear of a spoon. Drizzle whatever is left of the saved sherry over the final layer. Tightly cover the mould with aluminum foil.

Position the mould in a 5-quart crockpot. Pour in 1.5 cups of water around it. Cover crockpot with lid. Set heat to low. Cook ’til the pudding bounces back if you gently press your finger on it (approximately 5.5 hours).

In the meantime, whisk the 2 egg yolks together with the 2 Tbsps of sherry, 1/4 tsp of vanilla, and Confectioner’s sugar ’til smooth in a small mixing bowl. Set aside.

In another small mixing bowl, whisk the cream ’til slight peaks are formed. Gradually combine the whipped cream with the egg mixture. Whisk well ’til smooth. Cover the mixture. Refrigerate ’til ready to use.

When cooked, take out the mould from the crockpot. Let it cool for about 10-15 minutes at room temperature ’til warm. Unmold it gently onto a serving plate. Spoon sherry sauce over the pudding.

>> Bread and Custard Pudding with Sherry Sauce Recipe

Apple Cheesecake Recipe

Crust Ingredients:
1/2 tsp of cinnamon
1 c of Grahams; crushed
2 Tbsps of sugar
1/4 c of pecans (or walnuts); chopped finely
3 Tbsps of butter; softened

Filling Ingredients:
1/2 c of white sugar
1/4 c of brown sugar
2 eggs (large)
1 tsp of vanilla
1 Tbsp of cornstarch
3 Tbsps of heavy whipping cream
16 oz of cream cheese

Topping Ingredients:
1/4 c of sugar
1 apple (large); sliced thinly
1 tsp of cinnamon
1 Tbsp of pecans (or walnuts); chopped finely

Prepare the crust. Blend the crushed Grahams, cinnamon, sugar, butter and chopped pecans (or walnuts) in a small bowl. Mix well. Press the mixture onto the base of a springform pan (7 inches).

Afterward, prepare the filling. Whisk together the cream cheese, brown sugar and granulated sugar in a medium-sized bowl ’til creamy and smooth. Add the eggs, cream, vanilla and cornstarch.

Beat it using an electric mixer (on medium speed) for 2-3 minutes. Pour this mixture evenly onto the crust.

Next, in a larger bowl, combine the sliced apples with cinnamon, pecans (or walnuts), and sugar. Toss well. Assemble this mixture on top of the filling.

Position a rack on the base of the crockpot. Position the springform pan on the rack; and then cover with lid. Turn the crockpot control to high setting.

Cook the cheesecake for approximately 2.5-3 hours. Turn the crockpot off. Let it cool inside the crockpot for 1-2 hours, covered. Remove the sides of the pan. Refrigerate prior to serving.

>> Apple Cheesecake Recipe

Apples in Rose Wine Recipe

1/4 tsp of cinnamon
3/4 cup of orange peel
3/4 cup of wine rose
1/2 cup of sugar (brown)
1 tsp of lemon peel; grated
2 Tsps of orange peel; grated
6 pcs of cooking apples (large); peeled & cored
Whipping cream

Toss in the apples in the crockpot. In a small bowl, whisk together orange juice, grated orange peel, grated lemon peel, rose wine, and brown sugar.

Pour the mixture over the apples, then cover the crockpot. Cook it on low ’til the apples become tender (approximately 3.5 hours). Let it cool. Chill. Top with whipped cream prior to serving.

>> Apples in Rose Wine Recipe

Apple and Granola Delight Recipe

4 apples (medium-sized); skinned, cored & sliced
1/4 c of honey
1 tsp of cinnamon
2 Tbsps of butter; melted
2 c of granola cereal

Toss the apples into the crockpot; and then stir in the honey, cinnamon, butter and granola cereal. Mix well. Cover with lid. Set the crockpot control to low. Cook for 7-8 hours.

Stir lightly; and then let it cool. Spoon some into a small shallow platter.

May be topped with evaporated milk; or vanilla ice cream and chocolate syrup.

>> Apple and Granola Delight Recipe

Choco Chip and Peanut Butter Crockpot Cake Recipe

1/2 c of butter; melted
1/2 c of sugar
3 pcs of eggs; beaten
1/2 c of peanut butter
3/4 c of sour cream (light)
1 tsp of vanilla extract
2.5 c of all-purpose flour
1 tsp of baking powder
1 tsp of baking soda
1/2 tsp of salt
1 c of chocolate chips
1/2 c of brown sugar

Combine the butter (leave a small amount for greasing) and sugar in a large bowl. Whisk ’til creamy. Add eggs, peanut butter, vanilla and sour cream, beating well after every addition. Whisk ’til smooth. Set aside.

Combine baking powder, baking soda, salt and flour in a small bowl. Mix well. Add it little by little to the butter mixture. Whisk well after every addition. Add in 3/4 cup of the choco chips. Stir gently.

Grease a souffle mould (3 quarts, must fit in the crockpot) with butter. Dust with flour. Pour mixture into the mould; and then spread evenly.

Place a rack on the bottom of the crockpot. Position the mould on top of the rack. Cover it with 4 paper towel sheets. Cover with lid leaving about 1/4 inch opening to let steam escape.

Set heat to high. Cook for 3-4 hours. You will know that it is done if you pierce it with a toothpick and the toothpick comes out clean.

Turn off the heat. Let it stand in the crockpot ’til mould is not too hot enough to handle. Remove from the crockpot, and then from the mould.

>> Choco Chip Peanut Butter Crockpot Cake Recipe

Crockpot Creamy Orange Cheesecake Recipe

For the Crust:

3 tbsps. butter (melted)
3/4 c. graham or cookie cracker crumbs
3 tbsps. sugar
For the Filling:
2 pcs. eggs
2/3 c. sugar
16 ozs. light cream cheese
1 tbsp. flour
1 yolk of an egg
1/2 tsp. vanilla
1/4 c. concentrated orange juice(frozen), thawed out
1 tsp. of dried/ &grated rind OR 1 tsp. orange zest

Mix together crumbs & sugar then add in butter just until the mixture gets a bit moist. Pat the cracker mixture onto a 7-inch sized pan (springform) to form the crust.

In another bowl, sugar & cream cheese should be creamed together. Then add in eggs & the yolk then continue beating it for 3 mins. at medium settings with an electric hand-held mixture.

Then, add in vanilla, flour, rind or zest and orange juice then continue beating for an additional 2 mins. more.

Add the batter onto the crust then put onto an aluminum foil ring or rack inside the crockpot (to prevent pan from resting on your pot’s bottom).

Cheesecake should be cooked, covered, at high settings for around 2.5-3 hrs. Turn heat off then just leave it for 1-2 hrs. until pan has cooled enough for you to take it out.

Allow pan to cool then take out its sides. Cheesecake should be chilled prior to serving & if you have any leftovers, then just store them inside your fridge.

Rum and Caramel Fondue Recipe

1/3 c of whipped cream
1/4 c of marshmallows (miniature)
2 tsps of rum (or 1/4 tsp of rum extract)
7 oz of caramels

Place the whipping cream and caramels in the crockpot. Mix well. Cover with lid. Cook ’til mixture melts. This usually takes half an hour. Afterward, add in the marshmallows, as well as the rum extract.

Mix well. Cover it again. Carry on with cooking for another half hour.

Best served with green apples sliced into wedges.

>> Rum and Caramel Fondue Recipe

Slow-Cooker Candy Recipe

2 pounds of almond bark (white)
1 (24-oz.) jar of peanuts, roasted
1 (4-oz.) bar of chocolate (German style)
1 (12-oz.) package of choco chips (semi-sweet)

Place all your ingredients inside your Crockpot then cook at high settings for one hr. without stirring. Then, decrease Crockpot settings to around low then stir the candy every after 15 mins. for about an hour.

Next, drop mixture onto paper (waxed) then let them cool. Place them inside air-tight containers for longer storage time.

Hot Fruit Compote Recipe

A can of drained peaches
A can of drained pears
1/2 (4-oz.) stick of margarine
1 c. sugar (brown)
A tsp. of cinnamon
A can of filling for pies (cherry)
A can of drained chunks of pineapple

All the fruits should be sliced up in bite sized pcs. Get your crockpot and add in fruits then all the other ingredients. Make sure that everything is blended well.

Cook covered at low settings for 3-6 hrs. Can be used as dessert topping or side dishes together with meals.

Rich Apple Layers Recipe

Apple Mixture Ingredients:

1/2 tsp of cinnamon
1 canned apple pie filling (20 oz); sliced
3 Tbsps of sugar (brown)

Cake Batter Ingredients:

1/2 c of light sour cream
1/2 c of milk (evaporated)
1/2 tsp of cinnamon
1 tsp of butter (or margarine)
2 pcs of eggs; lightly beaten
2 yellow cake mix (small, Jiffy, 9 oz each)
3 Tbsps of butter (or margarine); melted

Combine apple slices, cinnamon, and brown sugar in one medium-sized bowl; and mix it well. In a separate bowl, whisk the yellow cake mix, eggs, sour cream, butter (or margarine), evaporated milk, the other 1/2 tsp of cinnamon. Mix it well.

Grease bottom and sides of crockpot (3.5 quarts) with butter. Assemble 1/2 of the apple slices at the bottom. Follow it with a layer of cake batter.

Add two other layers using the remainder of the apple slices and cake batter. Place the lid. Set the control to high. Cook for 2-2.5 hours.

Switch off the heat. Leave the crockpot partly open. Let it cool. This usually takes about 15-30 minutes. Transfer it upside down on a serving platter.

>> Rich Apple Layers Recipe

Ricotta Amaretto Cheesecake Recipe

For the crust:

3 tbsps. of butter
1 c. of wafer crumb cookies (vanilla flavored), around 21-23 pcs. of cookies
1/8 tsp. of almond flavored extract
1 tbsp. of sugar

For the filling:

8 ozs. cream cheese
15 ozs. cheese (ricotta, light)
2/3 c. of sugar
1 pc. of egg yolk
3 big eggs
1/4 c. of liqueur (amaretto)
1/2 tsp. vanilla flavored extract
2 tbsps. of flour (all-purpose)
1/4 tsp. of almond flavored extract

Mix together all ingredients for the crust then pat it down onto your 7-inch pan (springform type).

Get a mixing bowl & beat in sugar together with ricotta and cream cheese then add in eggs and continue beating for around 2-3 mins. at med. speed using a hand held mixer. Next, add remainder of ingredients for the filling then beat again for another 2 mins.

Pour the filling onto the crust that was already prepared then put your cheesecake onto a trivet/rack inside your crockpot. Cook covered at high settings for around 2.5-3 hrs.

Allow to cool inside your pot for an hour or two prior to taking off sides of your pan. Chill cake first prior to serving and if you have leftovers, store them inside your fridge.

Crockpot Chocolate Moist Cake Recipe

7 Tbsps of butter; softened & divided
1/2 c of sugar (brown)
1 c of applesauce (unsweetened)
1/2 c of sugar
1 tsp of cinnamon
1 tsp of vanilla extract (pure)
4 sq of chocolate (unsweetened, 1 oz); melted
3 pcs of eggs
1.5 c of all-purpose flour
3/4 c of chocolate chips (semisweet)
1/3 c of buttermilk
1/2 c of walnuts (chopped)
Powdered sugar
Pinch of salt
1 tsp of baking powder
2 tsps of baking soda

Grease a crockpot (3.5 quarts) with butter. Set aside.

Combine the remaining butter, white sugar and brown sugar in a big mixing bowl. Set electric mixer to high speed. Beat mixture ’til fluffy (about 1-2 minutes). Gradually add the chocolate.

Beat ’til well-blended. Add the all-purpose flour, salt, baking powder, and baking soda; and beat ’til smooth.

Reduce the mixer speed to low. Gradually add buttermilk. Beat ’til smooth. Turn off the mixer. Manually add the chopped walnuts and choco chips. Stir lightly. Transfer all the batter into greased crockpot. Flatten the top.

Put the lid on. Set heat to high. Cook ’til a toothpick comes out clean when you insert it (usually 2 – 2.5 hours). Remove the cover. Set cake aside in the crockpot ’til cool enough to handle.

Let a long, smooth knife run around the cake’s edges. Gently lift the entire cake out using a spatula (large). Shower the chocolate cake with powdered sugar prior to serving.

>> Crockpot Chocolate Moist Cake Recipe

Triple Chocolate Mess Recipe

A package of cake mix (chocolate)
1 pt. of sour-cream
3/4 cup of oil
A package of instant pudding (chocolate)
1 (6-oz) bag of choco chips
1 cup of water
4 pcs. eggs

Grease your Crockpot with non stick spray. Add in all the ingredients inside your Crockpot then mix everything well together. Cook at low settings for about 6-8 hrs. and don’t open the cover during cooking time. Best served together with some ice-cream.

Fresh Apple Coffeecake Recipe

2 c. of biscuit mix
1 tsp. cinnamon
2 tbsps. softened margarine or butter
2/3 c. applesauce
2 pcs. cored, peeled & diced apples
1/4 c. milk
1 pc. slightly beaten egg
1 tsp. vanilla
2 tbsps. sugar

For the streusel:

1/4 c. sugar (brown)
1/4 c. biscuit mix
1 tsp. cinnamon
2 tbsps. margarine or butter (firm)
1/4 c. of nuts, chopped (optional)

Mix together all ingredients except for the ingredients for the streusel. Get a 3.5 qt. slow cooker and spread out batter mixture inside your pot.

If you don’t have a 3.5 qt. slow cooker then spread out batter onto a greased dish for baking that will fit inside a bigger sized slow cooker/Crockpot.

Using fork /pastry blender, mix together all ingredients for the streusel then evenly spread this out on top of your batter. Cook, covered, at high settings for 2.5 hrs. or until you push inside a pc. of toothpick and it comes clean out of the cake.

After if has cooked, uncover it and allow the cake to cool just inside your pot.

After cake has cooled down enough for easy handling then just loosen out its sides then take out the cake gently using a spatula or you can just loosen out the sides then turn your pot over gently and carefully remove the cake from your slow cooker.

Choco-Peanut Butter Crockpot Cake Recipe

1 Tbsp of butter, for greasing
1/3 cup of peanut butter (creamy)
1/2 cup of nuts; chopped
1/2 cup of water
2 cup of chocolate cake mix

Combine the chocolate cake mix, water, creamy peanut butter, and chopped nuts in a large bowl. Whisk well ’til smooth and creamy.

Grease a souffle mould (3 quarts, must fit in the crockpot) with butter. Dust with flour. Transfer the cake batter to the mould. Cover with 4 paper towel sheets.

Cover with lid, leaving a 1/4-inch opening to allow steam to escape. Set heat to high. Cook for 2-3 hours.

Turn off the heat. Let it stand in the crockpot ’til mold is cool enough to handle. Remove from the crockpot. Remove from the mould.

>> Choco-Peanut Butter Crockpot Cake Recipe

Sugared Pecans Recipe

16 ozs. pecan halves
1/4 tsp. all-spice (ground)
1/2 c. of melted butter
1/4 tsp. of ginger (ground)
1/2 c. of confectioner’s sugar
1.5 tsps. cinnamon (ground)

Inside your 3.5-qt. Crockpot, mix together butter & pecans until everything is blended well. Add in confectioner’s sugar and stir to coat everything. Cook covered at high settings for around 15 mins.

Then, lower settings to about low then take off the cover then continue to cook for 2 hrs. or just until nuts become coated with glaze. Nuts should be transferred to your mixing bowl.

In another bowl, mix together spices then evenly spread it over your glazed nuts. Cool completely prior to serving

Curried Fruit Bake Recipe

1 (16-oz.) pkg. of pitted prunes
1 (11-oz.) pkg. of apricots (dried)
14 ozs. ginger ale
2 (13.5-oz.) cans of drained pineapple, cut in chunks
1 (1lb. & 13-oz.) can of sliced peaches
1/2 tsp. of curry powder
1 c. of brown sugar

Mix together all the ingredients inside a removable liner. Next, put in the base. Cook, covered, at low settings for 4 to 5 hrs. or if using auto settings then cooking time would be 3 hrs

Apple Peanut Butter Dessert Recipe

2 pcs of apple (medium); peeled, cored, cut into 18 wedges
1 tsp of vanilla
7 oz of caramel candy
1/8 tsp of ground cardamom
1/2 tsp of ground cinnamon
1/3 c of creamy peanut butter
7 angel food cake slices
1 quart of ice cream (vanilla)
1/2 c of apple juice

Mix together the juice, caramel candies, cinnamon, vanilla, and cardamom in a crockpot. Gradually stir in peanut butter. Stir in the apples ’til mixed well. Cover with lid.

Set heat to low. Cook ’til caramel candies melt (approximately 5-6 hours), stirring occasionally. Use as topping for the cake.

>> Apple Peanut Butter Dessert Recipe

Oatmeal and Cherry Dessert Recipe

1 canned cherry pie filling (21 oz)
2/3 c of sugar (brown)
1/2 c of oats (quick-cooking)
1 tsp of sugar (brown)
1/2 c of flour
1/3 c of butter; melted

Lightly grease the crockpot (3.5 quarts) with butter. Place the cherry filling into the crockpot. Set aside.

Combine the brown sugar, oats, and flour in a medium-sized bowl. Mix it well. Using a fork, add in the remaining butter. Mix ’til coarse crumbs are formed.

Sprinkle this mixture on top of the cherry filling. Cover with lid. Set the heat to low. Cook it for 4-5 hours.

>> Oatmeal and Cherry Dessert Recipe

Easy Chocolate Clusters Recipe

2 lbs. candy-coating (white), break it up in small bits
2 c. choco chips (semisweet)
1 package (4-oz.) sweet German chocolate
1 bottle/jar (24-oz.) of dry peanuts, roasted

In your crockpot, mix together the candy coating, choco chips and sweet chocolate.

Cook, covered, at high settings for about 1 hr. and after that lower your cooking temperature to around low settings and continue cooking for another hour or just until everything melts and don’t forget to stir every so often (15 mins.).

Add in nuts and blend everything well. Lay out some wax paper then drop the chocolate mixture by the teaspoonful on it and let it harden. The chocolates can be stored in room tem.

This recipe makes around 3.5 doz.

Caramel-Dipped Apples Recipe

2 pkgs of bags of caramels (14oz)
1/4 c of water
8 pcs of apples (medium); cut into wedges & soaked in water

Combine the caramels with water in the crockpot. Mix well. Cover with lid. Set the crockpot control to high. Cook for about 1.5 hours. Stir every now and then. Reduce heat to low.

Pat each apple wedge dry. Using a pair of tongs (or fondue stick), pick up each wedge at the tip and carefully dip it into the hot mixture. Turn it, if necessary, to coat the entire wedge.

Take the apple out of the mixture. Hold it above the mixture and slightly shake it off to do away with the run off caramel. When done, place the caramel-dipped apples on a baking dish lined with oiled waxed paper.

Allow to cool prior to serving.

>> Caramel-Dipped Apples Recipe