The Slow Cook: Slow Cooker Recipes via elephantgrace.com

7/31/2019 The Slow Cook: Slow Cooker Recipes via elephantgrace.com

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theSlow Cooker Recipes Via elephantgrace.com

slowcook


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Entres12 ginger chicken soup13 chinese 5 spice pork14 chicken noodle soup

15 apple roasted pork16 chicken & dressing17 chicken fettuccine

18 lasagna19 baked potato soup20 spaghetti sauce21 catalina chicken22 pot roast


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More Entres23 broccoli & cheese soup24 lemon pepper chicken25 ham & beans

26 chicken burritos27 spanish pot roast w/olives

Sides29 baked potatoes


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break-fast


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the slow cook: slow cooker recipes via www.elephantgrace.com page 6

things you need 1/2 cup of your favorite drink mix

1 quart liquid (e.g. milk, cider, water, etc.)

your favorite warm drink

heres how

1 Combine the mix and the liquid and cook on low for 1-1.5 hours. Just long enough to heat itthrough and meld all the flavors together.

helpful notesI was able to get 2 large portions (think grande size at the coffee shop) out of this recipe.
http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/


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things you need 12-15 apples, cored and sliced.

Use a variety of sweet and tart

apples, and as many as you can

fit in your slow cooker. Dont

worry about peeling them.*

1 cup packed brown sugar

1 1/2 cups white sugar**

1 tbs cinnamon

1 tsp allspice

1/2 tsp nutmeg

1/4 tsp ground clove

1 Cup Apple Cider***

apple butter

heres how

1 Put Apple Pieces and Cider into slow cooker. I used 4 Granny Smith apples, 4 Gala apples,and 4 of some other kind that looked like Gala's but weren't and were still on sale.... Cook onlow 8-12 hours, stirring occasionally I put it on overnight and give it a good stir when I wakeup in the morning.

2

After 8-12hrs, blend apple mixture by using an immersion blender or carefully transferring to astand mixture. Again, don't worry about the apple skin unless it just really bothers you. I leavemine on and by the time the immersion blender has done its job you can't tell the skins wereever there. Blend until smooth or preferred consistency and then transfer back to slow cooker

3 Add remaining ingredients and stir to combine. Cover and Cook on low 1 hour

4 Remove lid and continue to cook on low 1 final hour. Can and process; or eat and enjoy. Thismakes roughly 4.5 pints worth of apple butter.

helpful notes*If apple skinsreallybother you, you can peel the apples. I just dont take the time to peel 15 apples becauseI run my immersion blender through the batch.

**Clearly I like sugar. You can alter this recipe to suit your preferences. Im sure that you could use honey,maple syrup, or other natural sweeteners to enhance the flavors. You could also add more of the sweet applevarieties and cut the sugar out all together.

***The Cider is just a suggestion, really. I completely forgot to add it in the last batch I made and it didnt real-ly alter anything. If your apples seem a bit dry then I would go ahead and add it (or at least add some apple

juice or water). If your apples are super moist, Id say you can leave it out.


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things you need 5 cups old-fashioned oats

1/2 cup honey

1/2 cup molasses

1/4 cup melted butter

1 Tbls flax seeds

1/4 cup slivered almonds

1/4 cup raw pumpkin seeds

1/4 cup raw sunflower seeds

1/4 cup unsweetened coconut 1/2 cup dried cranberries

granola

heres how

1 Put all dry ingredients in slow cooker (make sure youre using a 4 Quart or larger cooker)

2 Add honey, molasses, and butter to dry ingredients and stir to combine. Cover, and vent thelid with a wooden spoon or chopstick

3 Cook on high 3-4 hours, stirring frequently* Granola is done when its a deep brown color and

very fragrant

helpful notes

*If you can smell the granola cooking, go stir it. It will burn if its left unattended. I ended up

having to stir my mix roughly every 30 minutes, and more frequently as it was closer to beingfinished.

This makes a cereal like granola. If you want a chewy-er batch, youll need to up the honey/molasses mixture. I double the original recipes amounts (see link above) and still ended up with

a very dry granola, so Id say youd need at least 1.5-2 cups total sweet liquid mixture (be ithoney, molasses, or a combo of both).

original recipe found at: http://crockpot365.blogspot.com
http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://crockpot365.blogspot.com/2008/11/crockpot-granola-recipe.htmlhttp://crockpot365.blogspot.com/2008/11/crockpot-granola-recipe.htmlhttp://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/


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things you need 2 lbs strawberries

4 cups sugar

1/2 cup lemon juice

strawberry jam/sauce

heres how

1 Combine all ingredients and cook on high for 3-4hrs.

2 After cooking, carefully transfer mixture to a stand blender, or using an immersion blender,blend until smooth.

3

Can and process, or store and refrigerate for at least an hour before serving (to allow thesauce to firm up a bit)

helpful notes

I ended up canning 6 one half pints of this sauce and put the remainder (maybe 1/4 a pint) inthe fridge to use. This makes a very smooth, but very runny strawberry sauce .

After 5ish hours, the sauce in the fridge had thickened slightly, and tasted amazing on somefresh, hot biscuits!


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things you need 1 packagerefrigeratedbiscuits

1/4-1/2 cup brown sugar

1tsp 1tbs cinnamon

1 tsp vanilla extract

1/2 stick melted butter

non stick cooking spray

handfulof chopped pecans

for topping roughly 1/3 cup

(couldsubstitutewith your

favorite nut)

cinnamon rolls

heres how

1 spray your slow cooker with the cooking spray

2 In a small bowl, combine the melted butter and vanilla

3 In a separate bowl, combine the sugar and cinnamon. I guesstimated my measurements and

you can adjust them to suit your tastes

4 Dip the biscuits in the melted butter and then roll them in the sugar mixture until they are wellcoated. Then place coated biscuits in the slow cooker

5 Top with pecans, left over sugar mixture, and remaining butter. Cook on low 2-3 hours.

helpful notes


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entre


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things you need 5-6 frozen/fresh chicken tenders

3 medium carrots, coarsely grated

(or 1 cup shredded)

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 1/2 teaspoon ground ginger

ground black pepper to taste

2 cups water

4 cups chicken broth

2 ounces samen noodles

6oz frozen snow pea pods,

thawed

ginger chicken soup

heres how

1 Put everything except the noodles and pea pods into the slow cooker and cook on low 6ishhours.

2 Shred the chicken with a fork, add the pea pods and noodles, and cook an additional 3

minutes.

helpful notes

If you have access to fresh ginger, use that (1 tablespoon grated) , this has a tendency to turnout kind of bland, so if you like soy sauce, Id say youd be safe in upping the amount to suit

your taste.

original recipe found in Better Homes and GardenSpecial Interest Publications: Diabetic Slow Cooke


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things you need 2 whole oranges quartered.

(No need to peel the oranges)

4ish Tbs ofChinese 5 Spice

1-2 lbs pork tenderloin

chinese 5 spice pork

heres how

1 Dry your tenderloin and coat with the 5 Spice. Use as little or as much as you want. I like astrong flavor, so I make sure that mine resembles a dry rubbed bbq by the time Im finished.

2 Put the seasoned pork and orange wedges in the slow cooker and cook for 8ish hours on low

helpful notes

You wont want to eat the oranges after cooking them for so long but they will provide areally nice flavor (and the cooking liquid) to the dish.
http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://en.wikipedia.org/wiki/Five-spice_powderhttp://en.wikipedia.org/wiki/Five-spice_powderhttp://en.wikipedia.org/wiki/Five-spice_powderhttp://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/


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things you need 1/2 white onion chopped fine

3 carrots, peeled & chopped fine

3 stalks of celery, chopped fine

a handful of green onions

4 cups broth

1 cup water

1 can cream of chicken

1 can corn (whole kernels, 15oz

1 rotisserie chicken, shredded 1/2 bag egg noodles

chicken noodle soup

heres how

1 add everything into your cooker except the noodles and chicken. Cook the mix on low forabout 6 hours

2 add the noodles and chicken and then cook on high one additional 45min.

helpful notes

Monitor your noodles at around 30-45 min. You can let the noodles cook as long as an hour,but after that they become mushy.

original recipe found at www.creativelydomestic.com


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things you need 1 lb pork tenderloin

2 Red Delicious Apples

1 cup Apple Cider

apple roasted pork tenderloin

heres how

1 Core and slice the apples, cut slits in the pork tenderloin across the short end to form pocketsfor some of the apple slices, and stuff apple slices in slits. Place remaining apples in bottom ofslow cooker

2 Put stuffed tenderloin on top of apples in slow cooker, pour cider over all of it, and cook onlow 7-8 hours

helpful notes

I did everything but the cooking the night beforeletting the pork loin marinate in the ciderovernight in the refrigerator. When I left for work, I simply popped the slow cooker in its base, setit to low, and let it go. It was fall-apart tender when I got home that evening. It came out a bitdry to menext time I fix it, I will probably prepare some sort of apple gravy to go with it.


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things you need 2 pans cooked cornbread, crumbled

2 hot dog buns, torn into small pieces

2 stalks celery, chopped fine

3 hard boiled eggs, chopped

2 cans cream of chicken soup

2 cups chicken broth*

sage to taste

1 stick butter, melted

1 small onion, chopped fine

3 chicken breasts, cooked

and shredded

chicken & dressing

heres how

1 The night before you want to serve the dressing: cook and shred the chicken, cook andcrumble the cornbread, boil the eggs, and chop the onion and celery

2 The day you want to serve the dressing combine the crumbled cornbread, torn hot dog buns,

chopped celery, chopped onion, chopped eggs, 1 can cream of chicken soup, the chickenbroth, sage, and melted butter. Stir to combine.

3 In the bottom of the slow cooker, layer 1/2 of the remaining cream of chicken soup, 1/3 ofthe dressing mixture and 1/2 of the chicken. On top of the chicken, add 1/3 of the dressingand the rest of the chicken. Top the final layer of chicken with the remaining dressing mixture

4 Spread the rest of the cream of chicken soup on the top. Cover and Cook on low for 3-4hours

helpful notes*The original recipe used roughly 4 cups of broth. For me, I found that to make my dressing toorunnyso I decreased the liquid amount here. I used a sweet cornbread bagged mix for mytwo pans of cornbreadeasy and delicious. If you use a homemade cornbread, I wouldprobably bump the liquid back up to closer to 4 cups. Basically youre looking for a bread

pudding like consistency. But, if you get too much liquid and its still kind of runny after 4 hours

of cooking, turn your temp to high for 30min-1hour and remove the lid. The excess liquid shouldcook off and leave you with a delicious chicken and dressing dinner.


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things you need 3 lb boneless, skinless chicken (about

6 tenders or 3 breasts)

Zesty Italian Salad Dressing mix

4tbs melted butter

1 small onion, chopped

1 garlic clove, minced

1 can cream of chicken soup

1 block good cream cheese

1/2 cup chicken broth

Fettuccinenoodles

chicken fettuccine

heres how

1 Place chicken in slow cooker and sprinkle with 2 tbsp. melted butter and the Italian seasoningmix. Cook on low for 4-6 hours, then shred the chicken pieces and return them to the slowcooker.

2 Saute onion and garlic in remaining butter, add cream of chicken soup, cream cheese, andchicken broth. Stir until smooth and pour in the slow cooker. Stir to combine soup mixture withchicken pieces & cook on low for an additional hour.

3 Prepare Fettuccine noodles as directed on package. Serve chicken sauce with cookednoodles.

helpful notes


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things you need 6-9 lasagna UNCOOKED noodles

4-6 cups of your favorite spaghetti

sauce (see page ____ for my recipe)

2 cups shreddedmozzarella

1 cup shreddedParmesan

1 egg

2 tbs fresh basil, chopped

or 2tsp dried

1 15oz pkg ricotta

lasagna

heres how

1 In a small mixing bowl, combine 1 cup of mozzarella with the parmesan, egg, ricotta, andbasil. Reserve the other cup of mozzarella for adding later.

2 Put 1/4 of the spaghetti sauce in the bottom of the slow cooker, layer on 3ish noodles

(enough to make a single layer, break them to fit if you need to), and top with 1/2 of thecheese mixture spread evenly. Repeat this layering one more time.

3 Add 1/4 of spaghetti sauce, put another layer of noodles down and finally, top withremaining spaghetti sauce

4 Cook on Low 4-6 hours or until noodles are tender. After noodles are tender, remove slowcooker lid, top with remaining cup of mozzarella and cook, uncovered for 30min-1hr.

helpful notes


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things you need 1 small onion, chopped


6 cups stock

1 30oz bag frozen shredded

hashbrowns

cracked pepper to taste

1 block of good cream

cheese (dont get the fat-free

or low-fat version b/c it wont

melt correctly)

traditional baked potato

toppings (bacon, cheese,

sour cream, chives, etc.)

baked potato soup

heres how

1 Combine the onion, soup, stock, pepper, and hashbrowns in a 4-6qt slow cooker & Cook onlow around 8 hours

2 1 hour before serving, add in the cream cheese and let it melt into the soup

3 Serve with the traditional baked potato toppings

helpful notes


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things you need 2 10oz cans tomato sauce

2 small cans tomato paste

2 cloves of garlic, minced

2 lbs ofhamburgermeat, browned

and drained

1 small onion chopped fine

1 tsp sugar

2 tspItalianSeasonings

black pepper to taste

spaghetti sauce

heres how

1 After cooking and draining the hamburger meat, combine all ingredients in slow cooker andmix well

2 Cook on low for 3-4 hours

helpful notes


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things you need 1lb boneless skinless chickenbreast or

tenders (can be frozen)

1/2 bottle Catalina Salad Dressing

catalina chicken

heres how

1 Combine ingredients in slow cooker and cook on low 7-8hrs or high 3-4 hours

helpful notes


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things you need 1 pot roast (as large or as small as what

will fit comfortably in your slow cooker)

1 can cream of mushroom soup

1 can beef broth

1 pkg onion soup mix

pot roast

heres how

1 Pour the mushroom soup, beef broth, and onion soup mix in the slow cooker and stir tocombine

2 Add the roast and cook on low 7-8hrs or high 3-4 hours

helpful notes

I usually put my roast in frozen when I leave for work and by the time I get home its been cook-

ing about 10ish hours and is perfectly tender and fall-apart good.


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things you need 1 10oz bag frozen, chopped broccoli


1lbVelveetacheese, cubed

1 small yellow onion, chopped

1-2 tbs olive oil or butter

1 1/2 cups milk

1rotisseriechicken, shredde

(or about a pound of shredded

chicken)

broccoli & cheese soup

heres how

1 Saute onion in olive oil or butter until slightly brown (this step is optional but does give adeeper flavor). While onions are browning, combine everything but the chicken in the slowcooker. Once onions are slightly brown, add them to the slow cooker

2 Cook on LOW for 3-4 hours, stir once about 1/2 way through.

3 About 5 min before serving, stir in the cooked chicken to heat it through

helpful notes

Do NOT add salt, the cheese is plenty salty to season the entire soup. Also note, you cansubstitute a pound of good melting cheddar for the Velveeta.

original recipe found at www.food.com
http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.food.com/recipe/broccoli-cheese-soup-for-the-crock-pot-348190?c1=soc:pinterest&soc=pinteresthttp://www.food.com/recipe/broccoli-cheese-soup-for-the-crock-pot-348190?c1=soc:pinterest&soc=pinteresthttp://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/


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things you need 1 lb frozen chicken tenderloins (about 6 tenders)

1 packet lemon pepper marinade mix

1/2 cup lemon juice

1/2 cup water

lemon pepper chicken

heres how

1 Put frozen tenders in slow cooker and sprinkle on lemon pepper marinade mix. Pour lemonjuice and water into the slow cooker

2 Cook on low 8 hours

helpful notes


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things you need 1 lb Northern Beans

1 lb smoked ham, cubed*

1 small onion

3 cloves garlic, minced**

1/4 tsp chili powder

1/4 tspallspice

1 tbs dried parley

1/2 c brown sugar

black pepper to taste

4 cups chicken broth

ham and beans

heres how

1 At least 8 hours before you want to turn on your slow cooker: rinse, sort, and soak the beans.You can let the beans soak for up to 24 hoursI soaked mine overnight and put them in tocook the following morning

2 Once your beans have soaked, drain and rinse them again, then put them in your slowcooker. Combine ham, onion, garlic, sugar, and spices with the beans, then add the liquid.

3 Cook on Low roughly 8 hours

helpful notes

*I used a ham steak because it was cheap and easy. It was also the perfect thickness. Youcould use whatever ham you have on hand though, with the exception of thin deli ham


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things you need 1lb frozen skinless chicken breast

or tenders (I use about 6 tenders)

1 16oz can of your favorite salsa

tortillas

your favorite burrito toppings

chicken burritos

heres how

1 combine the still frozen tenders with the entire can of salsa and let it cook in the slow cookerfor 8ish hours on low or 4ish hours on high.

2 Remove the chicken from the cooker, shred with a fork, and pile high on warm tortillas or

taco shells with whatever toppings your heart desires.

helpful notes

I top mine with homemade pico de gallo:

8 smaller tomatoes -chopped

1/2 of a small onionminced

a pinch of red pepper flakes a splash of lemon or lime juice

maybe 2 tbls chopped fresh cilantrowe like a lot of cilantro, you can add as much or as

little as you like. If you dont like cilantro, you can substitute parsley or just leave it out all

together.

Combine all ingredients and let them mingle for at least 10 minutes.


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things you need 2ish pound of good marinating

steak or roast (I used a flank steak)

1 10oz can of green olives stuffed

with garlic

spanish pot roast with olives

heres how

1 Put all ingredients in slow cooker and cook on low for 8 hours.

helpful notes

Be sure you put the entire container of olives in with the steakincluding the liquid theyrebottled in. Just open the bottle and dump it all in on top of the steak


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sides


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things you need 4 baking potatoes (or as

many you can fit into your

slow cooker whole)

aluminumfoil

sea salt

olive oil

A fork for venting the potatoesYour favorite potato toppings

baked potatoes

heres how

1 Clean the potatoesyou dont have to peel them, just wash them off really well. Make sureyou dry them after washing, though.

2 Using the fork, prick several holes in the potatoes to serve as vents during cooking. Coat the

potatoes in olive oil then sprinkle with salt, then wrap each potato in aluminum foil and placein slow cooker.

3 Cook on low 8ish hours or High 4ish hours. Serve with your favorite potato toppings

helpful notes

I wouldnt cook the potatoes over 10 hours or you risk over cooking them.


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dessert


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things you need 1/2cup all-purpose flour

1/4cup powdered sugar

3/4teaspoon baking powder 1 1/3cups coconut milk 1tablespoon vegetable oil

1/2

teaspoon vanilla extract

1/4cup shredded coconut,

(plus more for serving)

1/4cup Nutella

Cooking spray

1/2cup granulated sugar

1/4cup cocoa powder Vanilla ice cream, for serving

coconut nutella pudding cake

heres how

1 In a medium-sized bowl, combine the flour, powdered sugar, baking powder, 1/3 cup of thecoconut milk, oil, vanilla extract, and coconut. Whisk until smooth and then stir in the Nutella.

2 Spray a 3-quart slow cooker with cooking spray. Pour in the batter. Mix the sugar and cocoa

powder together and sprinkle on top of the batter in the slow cooker. In a small pot, bring theremaining coconut milk to a boil and pour over the batter in the slow cooker; do not stir.

3 Cover with the lid and cook on high for 1 -3 hours (depending how hot your slow cookercooks and how big of a slow cooker you use).

4 Scoop out cake into individual bowls and drizzle with the chocolate sauce. Top with addition-al coconut, if desired. Serve with vanilla ice cream.

helpful notesI found this cake to be incredibly rich and decadent. By the time it was finished cooking, italmost resembled an upside down cake where the cake part was on the top and the saucewas on the bottom. It spooned out of the cooker easily, and was wonderful served with extracoconut shreds and vanilla ice cream. But, if youre not a fan of coconut, you could easily

leave those elements out and substitute in regular milk. Im sure it would still come out great.

original recipe found at: http://www.365daysofcrockpot.com
http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.365daysofcrockpot.com/2012/08/slow-cooker-coconut-nutella-pudding-cake.htmlhttp://www.365daysofcrockpot.com/2012/08/slow-cooker-coconut-nutella-pudding-cake.htmlhttp://www.365daysofcrockpot.com/2012/08/slow-cooker-coconut-nutella-pudding-cake.htmlhttp://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/


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things you need 2 cans pumpkin puree

1 box spice cake mix

1 tbs pumpkin pie spice

cinnamon

1/2 cup (1 stick) butter

1 cup sugar

pumpkin pudding cake

heres how

1 Combine the pumpkin puree, sugar, and pumpkin pie spice in the bottom of your slowcooker

2 In a separate bowl, combine the butter and cake mix using a fork or pastry blender to cut in-

to the cake mix until you have pea sized chunks and the mix is crumbly. Add cake mix to slowcooker and somewhat combine* & sprinkle with cinnamon

3 Cook on low 3-4 hours or high for 1.52 hrs. Before putting the lid on the cooker, place a lay-er of paper towels over it. The paper towels will absorb condensation and prevent water fromdripping back down onto your cake. Place the lid on top of the paper towels and make surethat it is secure.

4 After 3-4 hours on low, remove lid and set cooker to keep warm. Let it sit for 30 minutes orso. This will allow the cake to firm up a bit. Serve with ice cream

helpful notes

* The original recipe says to just sprinkle the cake mix on top and leave it be. Clearly I have trustissues because I was worried the cake would come out as a raw flour mix on top and too muchlike a pudding on the bottom. To alleviate this fear, I gently stirred the mix into the pumpkin justa bitnot so much that it was completely combined, but enough to ensure that at least someof the cake mix got to the bottom of the cooker.

original recipe found at: http://www.365daysofcrockpot.com
http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.365daysofcrockpot.com/2011/11/slow-cooker-pumpkin-dump-cake.htmlhttp://www.365daysofcrockpot.com/2011/11/slow-cooker-pumpkin-dump-cake.htmlhttp://www.365daysofcrockpot.com/2011/11/slow-cooker-pumpkin-dump-cake.htmlhttp://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/


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things you need 2 bags frozen peaches (thawed)

1 tsp black walnut extract (could

substitute vanilla)

1/2 cup sugar

1 cup all purpose flour

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp cinnamon

pinch of nutmeg

1 cup milk

1 cup sugar

peach cobbler

heres how

1 Turn your slow cooker to high and put in the butter. Let it melt (mine took about 30-45minutes)

2 While the butter is melting, combine the 1/2 cup sugar, thawed peaches, and black walnut

extract in a large bowl. Mix to coat the peaches.

3 In a separate bowl, combine the flour, baking powder, salt, cinnamon, nutmeg, milk and cupof sugar. Once butter is melted and bubbling, SLOWLY add the flour mixture to the slowcooker.

4 Slowly pour in the peach mixture on top of the flour mixture. The peaches will sink as theycook. Put the cover on the slow cooker and let it go for 2 1/23 hours on high

5 After 2 1/2-3 hours, sprinkle a bit of sugar on the top of the cobbler, vent the lid open with achopstick or wooden spoon and let it cook for an additional 30 minutes.

helpful notes

Mine never got very brown, but it was cooked through. I served it topped with a sprinkling ofwheat germ (for added crunch), a pinch of additional cinnamon, and a big scoop of vanillaice cream.

original recipe found at: http://www.4hatsandfrugal.com
http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/http://www.4hatsandfrugal.com/2009/08/slow-cooker-peach-cobbler.htmlhttp://www.4hatsandfrugal.com/2009/08/slow-cooker-peach-cobbler.htmlhttp://www.4hatsandfrugal.com/2009/08/slow-cooker-peach-cobbler.htmlhttp://www.4hatsandfrugal.com/2009/08/slow-cooker-peach-cobbler.htmlhttp://www.elephantgrace.com/2012/10/01/31-days-of-slow-cooking-deliciousness/


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things you need 4 baking apples

1/4 c packed brown sugar + 1

heaping tablespoon (you may

not need that much, but it

sure makes it tasty)

1/4 c chopped pecans

1/4 c chopped dried apricots

2 tbls melted buer

1/2 c water

1 tsp-1tbls cinnamon

2 tbls lemon juice

ice cream & caramel sauce

baked apples

heres how

1 Core the apples, leaving roughly 1/2 an inch to an inch at the bottom. Peel 1 inch around thetop of the apple and brush the core and peeled edge with the lemon juice.

2 Combine the pecans, apricots, brown sugar and melted butter and spoon mixture evenly

into apples

3 Pour water into slow cooker and gently sit the apples in the water. Cook on low for 3-4hrs

4 Remove apples from slow cooker, top with cinnamon and caramel sauce, and serve with icecream .

helpful notes

original recipe found at: http://www.food.com
http://www.food.com/recipe/fruit-nut-slow-cooker-baked-apples-372083http://www.food.com/recipe/fruit-nut-slow-cooker-baked-apples-372083http://www.food.com/recipe/fruit-nut-slow-cooker-baked-apples-372083

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The Slow Cook: Slow Cooker Recipes via elephantgrace.com