1 cup graham cracker crumbs
1/4 cup finely chopped pecans
2 tablespoons brown sugar
3 tablespoons melted butter
16 ounces cream cheese, room temperature
3/4 cup brown sugar
2 large eggs
1/4 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon flour
Combine crumbs and nuts with brown sugar; mix in melted butter until well moistened. Pat into a 7-inch springform pan.
Beat cream cheese and sugar together until smooth. Add the eggs, cream, vanilla, and flour; beat for 3 to 4 minutes at medium speed of a hand-held electric mixer. Pour into the prepared crust and place on a rack or ring of aluminum foil (to keep it off the bottom of the pot) in a 5-quart Crock Pot (large enough to fit the springform pan). Cover and cook on high for 2 1/2 to 3 hours. Turn off and leave for 1 to 2 hours, until cool enough to remove. Cool completely and remove the sides of the pan. Garnish with pecan halves if desired.
Chill before serving, and store leftovers in the refrigerator.
Mix cake mix according to package directions. Pour batter into well greased and floured 2 pound coffee tin. Combine sugar, flour, nuts and cinnamon and sprinkle over cake batter. Place can in slow cooker/Crock Pot. Cover top of can with 8 layers of paper towels. Cover pot and bake on high 3 to 4 hours.
4 pork chops, loin (1-inch thick)
1 tablespoon pecans, finely chopped
1 1/2 to 2 cups corn bread stuffing, prepared salt pepper
2 tablespoons melted butter
1/4 cup corn syrup, light
1/3 cup orange juice
1/2 teaspoon orange peel, grated
Have butcher cut a pocket or with a sharp knife cut a horizontal slit in side of each chop forming a pocket for stuffing. Combine stuffing with butter, 1/4 teaspoon of salt, orange juice and pecans. Fill pockets with stuffing. Sprinkle pork chops with salt and pepper. Place in Crock Pot. Brush with mixture of corn syrup and orange peel. Cover and cook on low for 6 to 8 hours.
Uncover; turn control to high, brush with corn syrup and orange peel mixture again, and cook another 15 to 20 minutes.
In a 5-6 quart crockpot dump the 2 cans of apple pie filling. In a bowl mix together the cake mix, cinnamon, pecans, and melted butter. Crumble the cake mix over the apple pie filling.
Cover and cook on high for 2 hours.
Serve warm with ice cream