Crockpot Spicy Apple Betty

  • 3 pounds of crisp cooking apples
  • 10 slices of hearty bread, crusts cut off and then bread cubed1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of salt
  • 3/4 cup brown sugar
  • 1/2 cup butter, melted

Wash the apples really well.  You don’t need to peel them – I don’t.  Cut each apple into eight wedges, and cut the core out.  Of course, if you have one of those nice combination apple corer and cutter, that’s even better.

Put the apple slices into your crockpot.  Then, in a separate bowl, combine the bread with all the other ingredients, tossing together so the spices and butter combine really well.

Spoon the mixture over the apples in the crockpot.  Put the cover on.  Turn crockpot to the LOW setting and let cook for 2 to 3 hours.  The apples should be cooked but not turn into mush.  This crockpot dessert is sort of like a combination Apple Brown Betty and Bread Pudding.

This dessert will serve about 6 people, more if you’re a little careful.  Add a scoop of vanilla ice cream to make this dessert go a little further, and for the extra sweetness!  Very tasty!

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Crockpot Chocolate Peanut Butter Brownie Dessert

  • 2 1/2 cups brownie mix (about half of a 20 oz box)
  • 1 egg
  • 1/4 cup good peanut butter
  • 1 tablespoon soft margarine
  • 1/4 cup water
  • 1/2 cup chocolate chips
  • 3/4 cup water
  • 1/2 cup brown sugar
  • 2 tablespoons cocoa

Spray your crockpot liner with a nonstick cooking spray or just rub some butter all over the inside.

In a bowl, mix the first 6 ingredients together well, using a whisk or big spoon.  Spoon this batter mixture into your crockpot, taking a spatula and gently spreading it out evenly.

In a saucepan, pour the water, brown sugar, and cocoa in a pan and bring to a boil, mixing it well.  When it boils, remove it from the heat and pour it over the batter in the crockpot, making sure you evenly distribute it over the top of the batter.

Put the cover on the crockpot, turn the heat setting to HIGH and cook for about 2 hours.  Then, turn the heat off and let the dessert sit in the crockpot with the cover still on for about 20 to 30 minutes.

Scoop dessert while it’s still warm into pretty dessert dishes or cups and top with a dollop of cold whipped cream or ice cream for an extra sweet treat.

You’ll get about 6 servings out of this dessert, a few more if you have light eaters, but most likely it won’t go that far!  Enjoy!

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm

Crockpot Perfect Praline Cheesecake

Crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 2 Tablespoons brown sugar, packed
  • 3 Tablespoons butter, melted

Filling:

  • 16 ounce pkg. cream cheese, at room temperature
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 1/4 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 Tablespoon flour

Optional: garnish with pecan halves on top of cheesecake after it’s been removed from crockpot to cool

You’ll need: a 7″ springform pan and a crockpot big enough to fit a 7″ springform pan, a 5 or 6 quart crockpot should work.

In a bowl, combine the graham cracker crumbs, pecans, and brown sugar.

Melt your butter carefully in a small saucepan over low heat or in the microwave. Pour the melted butter into the crumb mixture and stir together with a fork until everything is nice and moistened.

Dump the moistened crumb mixture into your 7″ springform pan and pat evenly to form a crust, carefully running some of the crumb mixture up the sides a little. Unlike a pie, the crust doesn’t go all the way to the top.

In a large mixing bowl, using an electric mixer, beat together the cream cheese and sugar until it’s smooth. Then add the eggs, cream, vanilla, and flour. Continue beating with the mixer for about 3 minutes at medium speed. Mix a minute longer if it’s not smooth enough.

Pour this creamed mixture into your graham cracker crust. Put a small rack in the bottom of your crockpot. This is to keep the springform pan off the bottom of the crockpot. If you don’t have a rack small enough, form one by rolling up some aluminum foil into a thick, donut shape and placing that on the bottom of the crock pot.

Put the cover on the crockpot, turn the heat to HIGH, and cook for about 2 to 3 hours. You can pretty much judge by the color of the filling if it’s getting close to done. Try not to lift the cover at all during this cooking process. After the 2 to 3 hours, turn the heat OFF and let it stand for at least an hour as is, with the cover on. Remove when it’s cool enough to handle, then let the cheese cake cool completely on a rack before removing the springform pan.

This cheesecake can be served at room temperature, or it can be chilled before serving. Be sure to store any leftovers in the refrigerator as you would any cheesecake… but I doubt you’ll have leftovers! This is a very tasty dessert, and it’s nice being able to use your crockpot to cook this cheesecake because it will free up the oven for other dishes.

Ready to learn more about crockpot cooking? Get my Crockpot Cooking Made Simple ebook today and find out how you can work this into your meal plan, how to choose a good crockpot and most importantly how to convert your favorite recipes to work in a slow cooker.

http://www.hillbillyhousewife.com/ebooks/crockpotcooking.htm