6-7 sweet potatoes, peeled and chopped into slices
1/2 cup orange juice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup brown sugar
2 cups mini marshmallows
Spray slow cooker with nonstick cooking spray. Spread chopped sweet potatoes in the bottom of the slow cooker. In a medium mixing bowl, combine orange juice, vanilla, cinnamon, nutmeg, salt and brown sugar. Pour over the top of the sweet potatoes and place lid on the slow cooker. Cook on low for 4-6 hours or high for 2-3. Once cooked, pour all the contents from your slow cooker into a baking dish. Top with marshmallows and broil in oven until marshmallows are golden brown.
1 Loaf of day old french bread (Cubed)
4 Tablespoons cubed butter
1 1/2 Cups each of heavy cream & milk
1 1/2 Cups of sugar
2 Teaspoon vanilla extract
1 Can of peaches (chopped)
1/2 Cup of pecans
1 1/2 Teaspoons each nutmeg and cinnamon
Spray your Crock-Pot® slow cooker with a non-stick spray
Place cubed bread, peaches, nuts and butter into the stoneware.
Hand whisk eggs, heavy cream, milk, sugar, vanilla, nutmeg, and cinnamon until well blended.
Pour mixture over the bread and cover for 2 hours on high, for the last 30 min uncover and let it cook on high. (mush bread down so liquid covers)
Prepared pie dough
4 to 5 large apples
2 Tablespoons Flour
1 Cup Sugar
1 Teaspoon Cinnamon
1/4 Cup Heavy Cream
1/2 Stick Butter (unsalted)
1/4 Cup Sugar
1/4 Cup Flour
Wash & peel the apples. Slice into thin pieces and place in a medium bowl.
Toss apples with the “filling” ingredients (flour, sugar, cinnamon, cream)
Lightly grease insert of a 3 1/2 Quart Crock-Pot® slow cooker.
Place prepared pie crust inside Crock-Pot® slow cooker and gently push into place. The crust should go up 2 to 3 inches on the side of the Crock-Pot® slow cooker.
Place “topping” ingredients (butter, flour, sugar) in a bowl and knead with your (clean) hands until crumbly.
Crumble the topping over the apple pie.
Cover and cook on Low for 4 to 5 hours or until cooked through. Note: after the 1st hour of cooking, slightly vent lid to allow steam to escape and to help prevent condensation on top of pie.
For a pretty presentation, place Crock-Pot® slow cooker insert in a large toaster oven or oven under the broiler for a few minutes to brown the pie topping.
8 Fresh peaches, peeled and sliced
1 Cup sugar (divided into 2, ½ Cups)
½ Cup brown sugar
1 Cup flour
¾ Teaspoon of cinnamon
¾ Teaspoon of nutmeg
1 Teaspoon of baking powder
¼ Teaspoon of salt
1 Stick of butter, softened
1 Teaspoon of vanilla
1 Cup of almond milk or your favorite milk
Grease a Crock-Pot® Casserole Crock™ Slow Cooker with butter. (Note: If you don’t have the casserole style, you can use an oval slow cooker)
Scatter peaches in the Crock-Pot® slow cooker.
In a medium sized bowl, create batter by mixing all remaining ingredients EXCEPT ½ Cup of the white sugar.
Pour the batter over the peaches and spread evenly.
Sprinkle the remaining ½ cup of white sugar over the batter.
Place a paper towel under the lid to prevent condensation from dripping on the cobbler then Cover and slow cook on LOW for 3 to 4 hours.
Remove the lid and paper towel then continue to slow cook for an additional 30 minutes to firm up the cobbler topping.
If you let the cobbler cool for a bit it will look a little nicer when serving.
1 1/2 Pounds ground beef
2 to 3 Garlic cloves, finely chopped
1 Medium onion, diced
1 Can kidney beans
1 Can black beans
1 Can pinto beans
1 Small can chipotle chilis in adobe sauce
2 Cans diced tomatoes
1 Small can tomato paste
1 Tablespoon chili powder
1 Teaspoon cumin
1/2 Teaspoon cinnamon
Salt and pepper to taste
Brown the ground beef in a skillet until no longer pink. Drain liquid and transfer to Crock-Pot® slow cooker stoneware.
Add chopped garlic and diced onion on top of meat.
Drain and rinse the kidney, black and pinto beans. Pour on top of rest of ingredients.
Finely chop and add 2 of the chipotle chilies. Add 3 Tablespoons of sauce from can.
Add 2 cans diced tomatoes.
Add 1 can of tomato paste.
Add chili powder, cumin, and cinnamon.
Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours.