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This page contains recipes for:

Crockpot Caramel Apples
Hot Cereal in the Crockpot
Breakfast Fruit Compote
Apple Brandy Brew
Crockpot Sugared Nuts
Crockpot Dressing
Apple Butter
Spicy Lemon Punch
Crockpot Barbecue Sauce
Party Mix


Crockpot Carmel Apples

2 pk (14oz) bags caramels
1/4 c Water
8 md Apples
In crockpot, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into stem end of each apple. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool.


Hot Cereal in the Crockpot

Oatmeal Cracked Wheat and Grits Cornmeal Mush

Rub crock wall with 1 T. butter or margarine. Follow package directions for quantity of water and salt per cup of cereal. Cover and cook on LOW 8-9 hours. Do not use quick cooking varieties. (Most varieties of cereal work best using a 2-1 ratio: 4 cups water to 2 cups cereal.)Now here's where your creativity comes in. You can add chopped apples, cinnamon, nuts, raisins, etc. You can pretty much make it according to your family's tastes. Some other combos: cream of wheat and cocoa, cream of wheat and peanut butter chips, cocoa wheats and chocolate chips, corn meal mush with cheddar cheese and bacon bits (real not fake!) add in the morning after it's cooked, grits with garlic and cheese, etc. etc. etc.



2-6-oz. packages dried apricots
1-11 oz can mandarin oranges
1-12 oz. package pitted prunes,drained
10 maraschino cherries
1-29 oz. can sliced peaches, undrained
1/4 c. white raisins

Combine all ingredients in Crock-Pot. Stir well. Cover and cook on LOW 6-9 hours. (HIGH: 2-3 hours).


Apple Brandy Brew

1-750 ml bottle apple wine
1 cup peach brandy
2 cups apple cider
1 stick cinnamon

Combine ingredients in crock-pot. Cover and heat on low for 3-4 hrs. Serve hot.


Crock Pot Sugared Nuts

1 pound walnut pieces (or your favorite nut)
8 T (1 stick) unsalted butter, melted
1/2 cup confectioners' sugar
1 1/2 t ground cinnamon
1/4 t ground ginger
1/4 t ground allspice
1/8 t ground cloves

In a 3 1/2 quart slow cooker, stir the walnuts and butter until combined. Add the confectioners' sugar, stirring to coat evenly. Cover and slow-cook on High (300F) for 15 minutes. Reduce the heat to low (200F) and slow-cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours. Transfer the nuts to a serving bowl. In a small bowl, combine the cinnamon, ginger, allspice and cloves. Sift the spices over the nuts, stirring to coat evenly. Cool the nuts completely before serving. Makes about 4 cups.


Crockpot Dressing

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley sprigs
2-4 oz cans sliced mushrooms, drained
12 to 13 cups slightly dry bread cubes
1 tsp poultry seasoning
1 1/2 tsp salt
1 1/2 tsp sage
1 tsp thyme
1/2 tsp pepper
1/2 tsp marjoram(optional)
2 to 2 1/2 cups chicken broth or turkey broth and diced giblets
2 eggs, beaten

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large bowl. Add seasonings and toss well. Pour in enough broth to moisten, add beaten eggs and mix together well. Pack lightly into crockpot. cover and cook on High 45 minutes and then reduce to Low for 4 to 8 hours. You may use 2-7oz pkgs seasoned stuffing in place of bread cubes, but omit herbs and salt and increase liquid to 3 to 3 1/2 cups.


Apple Butter

4 qts unsweetened applesauce
7 cups sugar
1 1/3 cup brown sugar
5 1/3 tbsp cider vinegar
5 1/3 tbsp lemon juice
2 tsp cinnamon
2 tsp allspice
1 tsp ground cloves
Combine all ingredients in crockpot. Cover and cook on High about 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away, on Low for about 5-8 hours.
Seal mixture in hot jars and process about 10 minutes in a hot water bath. Makes about 9 pints.


Spicy Lemon Punch

9 whole cloves
2 cinnamon stickes
1 qt. cranberry juice cocktail
5 cups water
2/3 cups sugar
1-12 oz can frozen lemonade concentrate, thawed

Tie cloves and cinnamon sticks in cheese cloth bag. Put cranberry juice, water and spice bag into crockpot. Cover and heat on High for 2 hours. Remove spices, add lemonade concentrate and stir. Keep warm for serving at Low.


Crockpot Barbecue Sauce

1 cup finely chopped onion
3 tbsp butter
3/4 cup finely chopped celery
6 tbsp sugar
6 tbsp vinegar
3 tbsp Woecestershire Sauce
3/4 cup lemon juice
3 cups ketchup

3 tsp liquid hickory smoke
salt & pepper to taste

Saute onion and celery in butter. Add to pot with all ingredients. Cover and cook on Low for 8-10 hours or 3-4 hours on High, stirring occasionally. Makes 5 cups.


Party Mix

2 cups o-shaped oat cereal
3 cups bite sized rice cereal
2 cups bite sized shredded wheat cereal
1 cups peanuts, pecans or cashews
1 cup thin pretzel sticks
1/4 cup butter or margarine
4 tbsp Worcestershire Sauce
Dash Tobasco Sauce
1/2 tsp seasoned salt
1/2 tsp garlic salt
1/2 tsp onion salt

Combine cereals, nuts, and pretzels in crockpot. Mix melted butter with all remaining ingredients, pour over cereal mixture. Toss lightly to coat. DO NOT COVER. Cook on High for 2 hours, stirring well every 30 minutes. Then turn to Low for 2-6 hours. Store in airtight container. Makes 10 cups.


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Quick 'n Easy

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