Apple Cobbler in the Crock

4 medium tart apples
1/2 cup honey
1 grated rind and juice of 1 lemon
1 dash cinnamon
5 tbs butter
3/4 cup natural cereal with nuts and fruits
Oil to grease pot

Grease side of your crockpot lightly with oil. Core, peel and slice apples; place in crock. Add honey, lemon rind, lemon juice and cinnamon. Combine butter and cereal. Add to crock; mix thoroughly. Cover. Cook on Low for 6 to 8 hours or High for 2 to 3 hours. Serve with vanilla ice cream or whipped topping, if desired.

Slow Cooker Recipes

Stumbleupon - Recipes Stumbler Recipes Stumbler Recipes at Stumbleupon.com Erma Bombeck's Dip Ingredients 1/2 lb. lean ground beef 1/2 cup each finely chopped onion, coarsely grated American cheese 1 can (8 oz.) tomato sauce 1-1/2 tsp. chili powder 1/2 tsp. salt 1 can (8 oz.) pork and beans, mashed 1/4 cup chopped black olives Directions Using a nonstick skillet, cook beef and 1/4 cup onions for 5 minutes on medium high. Stir often until beef is lightly browned. Stir in sauce, chili powder and salt. Bring to simmer. Stir in beans and simmer 3 - 4 minutes. Turn into chafing dish. Sprinkle with cheese, olives and rest of onion. Serve with taco chips.

Potato Salad with Mushrooms 6 - 8 medium potatoes, boiled 4 hard-cooked eggs 1/2 cup each mayonnaise, sour cream (lite ok) 1 can mushrooms to taste salt, pepper 1/2 tsp. dry mustard Directions Dice cooled potatoes and eggs. In bowl combine mayonnaise, sour cream, mustard, salt and pepper. Add mushrooms with part of liquid. Add mixture to potatoes and eggs. Stir until well-coated. Chill.

Slow Cooker Old-World Corned Beef and Vegetables It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can! 2 1/2 pounds medium new potatoes, (about 8), cut in half 2 cups baby-cut carrots 1 cup frozen small whole onions, thawed 1 corned beef brisket (3 to 3 1/2 pounds) 1/8 teaspoon pepper 1/2 cup water 1 tablespoon Worcestershire sauce 1 tablespoon cornstarch 2 tablespoons cold water 1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker. 2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef. 3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender. 4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.