Cinamon sweet potatoes

Cinnamon Sweet Potatoes
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 medium-sized sweet potatoes, thinly sliced and peeled (about 4 to 6 cups of slices), divided
1/2 stick butter, melted
Salt to taste
Spray 2 to 3 quart slow cooker with nonstick cooking spray. Combine brown sugar and cinnamon in a small bowl. Place one-third of sweet potato slices in slow cooker. Drizzle with one-third of butter. Sprinkle with salt and one-third of brown sugar mixture. Repeat layers two more times. Cover; cook on high for 3 hours, or until potatoes are tender.
Makes 4 to 6 servings.

Apples N yams

Apples N’ Yams
1 tablespoon lemon juice or lemonade
6 apples, peeled and sliced
6 large yams, or sweet potatoes, peeled and thinly sliced
1/4 cup apple juice
1 tablespoon butter, melted
Toss sliced apples and yams in lemon juice. Combine apple juice and butter. Pour over apples and sweet potatoes. Pour into greased 4 to 5 quart slow cooker. Cover; cook on low for 6 hours, or on high for 4 hours.
Makes 8 to 10 servings.

Meatless spaghetti sauce

Meatless Spaghetti Sauce
1/2 cup vegetable or olive oil
4 medium onions, chopped
1 1/4 teaspoons pepper
4 garlic cloves, minced
12 cups chopped peeled fresh tomatoes (about 24 medium)
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar
Hot cooked pasta
In a large Dutch oven, heat oil. Saute the onions and pepper until onions are tender. Add garlic, tomatoes, bay leaves, salt, oregano and basil. Simmer for 2 hours, stirring occasionally. Add tomato paste and brown sugar; simmer for 1 hour longer. Remove bay leaves. Serve over pasta.
If desired, add cooked meatballs or Italian sausage to the sauce before serving.
Makes 2 quarts.

Simply sweet potatoes

Simply Sweet Potatoes
3 large sweet potatoes
1/4 cup water
Place unpeeled sweet potatoes into 2 to 3 quart slow cooker. Add water. Cover; cook on high for 1 hour. Then turn to low and cook for 5 to 8 hours, or until potatoes are tender.
Makes 4 servings.

Pumpkin vegetable stew

Pumpkin Vegetable Stew
4 cups cubed peeled pumpkin or winter squash
1 can (14 1/2 ounces) diced tomatoes, undrained
2 cups fresh cut green beans (1 inch pieces)
1 cup fresh or frozen corn
1/2 cup sliced onion
1/2 cup chopped green pepper
1/2 cup chicken broth
1 garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon pepper
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 40 to 45 minutes, or until the vegetables are tender.
Makes 6 servings (2 quarts).

Kahlua Chocolate Cherry Cheesecake

Kahlua Chocolate Cherry Cheesecake
1 (11.2 ounce) package no-bake cheesecake mix
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 (21 ounce) can cherry pie filling
1/2 cup kahlua
1/2 cup milk
2 (1 ounce) squares unsweetened chocolate, melted
Prepare crumb crust, in a 9 inch pie plate, using crumb packet from cheesecake mix, sugar and melted butter or margarine, as directed on package. In a large mixing bowl, stir together cheesecake filling packet from mix, 3/4 cup pie filling, kahlua and milk. Stir in melted chocolate, mixing well until mixture thickens. Spoon mixture into prepared crust. Cover and chill at least 1 hour before serving time. When firm, spread remaining pie filling over top.

Garlic mashed potatoes

Garlic Mashed Potatoes
2 pounds baking potatoes, unpeeled and cut into 1/2 inch cubes
1/4 cup water
3 tablespoons butter, sliced
1 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup milk
Combine all ingredients, except milk, in 4 quart slow cooker; toss to combine. Cover; cook on low for 7 hours, or on high for 4 hours. Add milk to potatoes during last 30 minutes of cooking time. Mash potatoes with a potato masher or an electric mixer until fairly smooth. Place in slow cooker 2 hours before serving. Cover; set cooker on low. Stir before serving.
Makes 6 servings.