Chocolate Coconut Clusters

If you have read any of my blogs, posts, etc. etc. you know that I LOVE chocolate!!! Nothing makes a bad day better...grin..

So you know I have to throw in a chocolate recipe whenever I can...and here it is...

Chocolate Coconut Clusters

1 lb candy coating
2 cups semisweet chocolate chips
1 square baking chocolate, chopped
1 teaspoon vanilla
1 cup coconut
2 cups roasted peanuts

Combine 1st 3 ingredients in crock pot. Cover and cook LOW until melted about 3-4 hours. Make sure you stir about every hour. Turn off the crock pot and mix in last 3 ingredients. Stir until throughly mixed. Drop by teaspoons on cookie sheet that is covered with wax paper. Place in refrigerator until set up.

Happy Slow Cooking! Enjoy...Hugs..

Peach Crisp

Well...I've had enough time off...I started feeling better with the vitamins, etc. that my new doc put me on and then I got sick with a sinus infection or something and I've been trying to get over that...then it was time to do a little gardening and get outside...

But now it's time for some crock pot meals to keep the kitchen from getting too hot this summer...and what better way to start than with a Peach Crisp...yummy!!!

Peach Crisp

6 peaches, peeled and sliced (must use fresh)
1 Tablespoon lemon juice
1 teaspoon cinnamon (split)
1/4 cup caramel ice cream topping
1 cup rolled oats
2/3 cup brown sugar
1/2 cup flour
1/2 teaspoon salt
1/4 cup butter, melted
1 cup granola
1/2 cup crushed toffee

Spray crock pot with cooking spray. Mix peaches, lemon juice and 1/2 teaspoon cinnamon in crock pot. Drizzle with caramel topping.

In a mixing bowl, mix oatmeal, brown sugar, flour, salt and the other 1/2 teaspoon cinnamon. Add the melted butter and stir until crumbly. Stir in granola and toffee. Sprinkle this mixture over the peaches. Cover and cook on LOW 4-5 hour.

When done, spoon into bowls and serve with ice cream or cool whip. Serves 6

Enjoy and Happy Slow Cooking! Hugs...

Crock Pot Caramel & Nut filled Apples

This is a great recipe...simple and tasty! And healthier choice to eating chips and dips during the big game.

Caramel & Nut Filled Apples

4 Tablespoon chopped nuts, your choice
4 large tart apples (thanks Rosemary for the tips on apples)
1/2 cup apple juice
8 Tablespoons brown sugar
12 hot cinnamon candies (Red Hots)
4 Tablespoons butter (cut the stick of butter into 4 - 1 Tablespoon slices)
8 Caramel Candies
1 teaspoon ground cinnamon

You will want to core the apples and remove about a 1/2-inch strip of apple peel of the top of each apple. Fill each apple with 2 Tablespoon brown sugar that is mixed with 1 Tablespoon of nuts, 2 cinnamon candies, 1 Tablespoon butter, and 2 caramel candies. (I mix the ingredients for each apple in a small bowl, so that everything is mix together before putting them inside the apples.) Pour Apple juice into the crock pot. Place the apples inside the crock pot. Sprinkle each apple with cinnamon. Cover and cook on LOW 4 to 6 hours. You want the apples to be tender. Serve hot...

I happen to like caramel, so I will melt some caramel and pour it over each apple after they have cooked. And you can serve this with whipped cream or ice cream also.

Happy Slow Cooking! Enjoy and Hugs...

Crock Pot Cheesecakes

I love cheesecake and I can't believe I forgot about it when I was posting the holiday crock pot recipes...so "Thank you, Bish" for reminding me that cheesecake is a Thanksgiving must...grin...I have a Pumpkin Cheesecake recipe and a Regular Cheesecake Recipe...

Pumpkin Cheesecake

Crust Ingredients:

3/4 cup graham cracker crumbs
2 1/2 tablespoons butter, melted
1/4 teaspoon cinnamon
1 tablespoon sugar

Cheesecake Ingredients:

12 ounces cream cheese, softened
1 tablespoon all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
2 large eggs
1 teaspoon pure vanilla
1/2 cup sour cream
1 cup pumpkin puree

Crust Directions:

Mix graham cracker crumbs, butter, cinnamon, and 1 tablespoon of the sugar. Press the crust over the bottom and 1 inch up the side of a 6-inch springform pan that is at least 3 inches deep. (You can use a 6-cup souffle pan or casserole dish that will fit inside the crock pot)

Cheesecake Directions:

Combine the cream cheese with the flour, the 2/3 cup of sugar, salt, and spices in a mixing bowl. Beat on medium-high speed until smooth, about 2 minutes.

Scrape the side of the bowl and add the eggs and the vanilla. Beat on medium speed until blended. Add sour cream and pumpkin puree. Beat until smooth. Pour batter into the springform pan/souffle pan/casserole dish.

Place pan inside crock pot and put enough water around the springform pan/souffle pan/casserole dish (about 1 inch up the sides). Cover pan with three layers of paper towels. Put lid on crock pot and cook on HIGH for 2 1/2 hours. Do NOT open the lid.

Turn off the heat and let stand until the slow cooker has cooled, about 1 hour. Then remove lid and paper towels. The edges should be set and center be slightly jiggly.

Transfer the cheesecake to a rack to finish cooling to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.

Cheesecake in the Crock Pot

Ingredients:

***Crust***
1 cup graham cracker crumbs
1/4 cup fine chopped pecans
2 tablespoons brown sugar
3 tablespoons melted butter

***Filling***
2 packages (8 oz size) cream cheese room temperature
3/4 cup sugar
2 large eggs, room temperature
1/4 cup heavy cream
1 teaspoon vanilla
1 tablespoon flour

Directions:

Combine crust ingredients and press into a 7 inch springform pan. Beat cheese and sugar until fluffy. Add cream, vanilla and flour with eggs and beat medium speed 3 to 4 minutes. Pour into prepared pan.

Place trivet in the bottom of a 5 to 6 quart crock pot or one large enough to hold trivet. Place springform pan on trivet. Place paper towels over pan. Cover crock pot with lid and cook HIGH for 2 1/2 to 3 hours.

Turn off heat and leave cheesecake in crock-pot for another hour or until cool enough to remove. Transfer to rack to cool completely. Cover and chill very well - overnight works best. Garnish as desired with pecans or a fruit topping of choice.

**If you don't have a trivet, you can put the springfoam pan inside the crock pot and put water around it as you did in the first recipe.

Happy Slow Cooking! Enjoy and Hugs...

More Holiday Recipes from Hazel's Crock Pot Kitchen...

Pumpkin Pie Pudding

With the holidays coming up, I thought this might be a good recipe. Now, I have to admit...I don't like pumpkin pie, so I have not had this recipe nor have I ever made this recipe. I came across it and I thought some of you might enjoy it, so here goes:

Pumpkin Pie Pudding

• 1 (15 ounce) can pumpkin (solid/packed)
• 12 ounce can evaporated milk
• 3/4 cup sugar
• 1/2 cup buttermilk baking mix
• 2 eggs, beaten
• 2 Tablespoon melted butter
• 1 Tablespoon pumpkin pie spice
• 2 teaspoon vanilla
• Whipped cream or ice cream

Spray crock pot with cooking spray. Mix all ingredients together except whipped cream/ice cream. Mix well and pour into crock pot. Cover and cook on LOW 6-7 hours. Spoon into individual bowls with a scoop of ice cream or whipped cream.

Happy Slow Cooking! Enjoy and Hugs...

For more dessert recipes from Hazel's Crock pot kitchen, try these:

Chocolate Delight

Pears in Maple Sauce

Pears in Maple Sauce

Who doesn't love the taste of maple syrup? Okay, Hubs doesn't, but this is an easy and tasty recipe for the rest of us out there who loves the taste...

Pears in Maple Sauce

6 pears, peeled, cored from the bottom, leaving stem in place
1/2 cup brown sugar, packed
1/3 cup maple syrup (can use maple flavored syrup)
1 Tablespoon butter, melted
1 teaspoon orange zest
1/8 teaspoon ground ginger

Sauce:

1 Tablespoon cornstarch
2 Tablespoons orange juice (I use fresh squeezed from the orange I got the zest from)

Place pears in crock pot...making sure the stems are all facing upwards. Mix remaining ingredients (not sauce) and pour over pears. Cover and cook on HIGH for 2 hours (may need to cook longer...you want your pears to be tender). Using a large spoon, remove pears from crockpot and place on a platter...make sure stems are still in upright position.

Pour sauce ingredients into crock pot and stir to mix. Cover and cook on HIGH for about 10 minutes or until thickened. Spoon sauce over pears and serve.

*I like to put my pears into individual serving bowls instead of on a platter. This way they are ready to serve...

Happy Slow Cooking! Enjoy and Hugs....


Here are more Crockpot Dessert Recipes from Hazel's Crock Pot Kitchen...

Scalloped Pineapples

Let me begin by saying, I tried this recipe because of the name...I was curious enough to say, I wanted to know what that tasted like. And I'm glad I did...This is a nice complimentary side dish to ham or you can serve it as a dessert with vanilla ice cream.

Scalloped Pineapples

2 cups sugar
3 eggs, beaten
3/4 cups butter, softened
3/4 cup milk
1 large can crush pineapple, drained
8 slices of bread, cubed (make sure the crust has been removed)

Spray crockpot with cooking spray. Mix all ingredients in crock pot. Cover and cook on HIGH for 2 hours, then reduce heat to LOW for 1 more hour. (I have cooked this on LOW for 4 hours and skipped the HIGH to LOW part)...

If eaten as a side dish - spoon some on plate and serve with Ham slices

If eaten as a dessert - Spoon into a bowl and serve with vanilla ice cream over it...

Enjoy, Hugs and Happy Slow Cooking!


Here are more Crockpot Dessert Recipes from Hazel's Crock Pot Kitchen...

Chocolate Delight

I could not own a crock pot if I could not make desserts in them...and anything with chocolate can't be bad...

Chocolate Delight

1 package (about 18 ounces) chocolate cake mix
1 cup (8 ounce) sour cream
1 cup chocolate chips
1 cup water
4 eggs
3/4 cup vegetable oil
1 package (4 serving size) instant chocolate pudding and pie filling mix

Spray a cooking spray inside of slow cooker. Mix all ingredients in crockpot...make sure they are mixed well. (I do tend to mix this in a separate bowl to make sure everything is mixed well). Cover and cook on LOW 6 to 8 hours (3 to 4 hours on HIGH) Serve hot or warm with ice cream.

**The recipe calls for these times, but I do find that the mix will burn if cooked too long. I like to cook this on LOW for about 3 hours, but you will have to try it to see how it will cook in your crock pot...some crock pots cook hotter than others...

Enjoy and Happy Slow Cooking!