Apple appeal

Apple Appeal
6 baking apples, peeled, cored and quartered
1/4 teaspoon nutmeg
2 tablespoons sugar
3/4 teaspoon Asian five-spice powder
1/4 cup apple juice
Place prepared apples in 3 quart slow cooker. In a small mixing bowl, combine all remaining ingredients. Pour into slow cooker, stirring gently to coat apples. Cover; cook on low for 4 to 5 hours, or until apples are tender as you want them. Serve the apples sliced or mashed in warm, cold or at room-temperature.
Makes 6 servings.

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Caramel apples

Caramel Apples
4 large tart apples, cored
1 (14 ounce) jar caramel sauce
1/2 cup apple juice
1 teaspoon apple pie spice
Remove peel from top inch of whole apples. Place apples into 3 quart slow cooker, making sure that each one is sitting flat on the bottom of the cooker. Fill the center of each apple with one-fourth of the caramel sauce. Pour apple juice into the bottom of the cooker. Sprinkle apples with apple pie spice. Cover; cook on high for 2 to 3 hours.
Tips:
Cooking time will vary according to the size of the apples.
Makes 4 servings.

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Easter bunny in a cup

Easter Bunny in a Cup

Ingredients

* 2 cups /cold milk
* 1 package /(3.4 ounces) instant vanilla pudding mix
* /2 twists black licorice
* 1/4 cup /vanilla frosting
* /Red liquid /or/ paste food coloring
* /8 cream-filled oval vanilla sandwich cookies
* /8 green jelly beans
* /4 pink jelly beans

Directions

* In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into four small bowls; cover and
refrigerate.
* Meanwhile, cut licorice widthwise into fourths, then lengthwise
into thirds;
set aside. Combine frosting and red food coloring; frost top of
cookies to
within 1/2-in. of edge.
* Just before serving, insert oval cookies into each bowl of pudding
for ears.
Add green jelly beans for eyes and a pink jelly bean for nose.
Place three
pieces of licorice on each side of the nose for whiskers.* Yield:
*4 servings.

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Crock pot apple bread pudding

CrockPot Apple Bread Pudding

Serves: 4

Cooking Time: 1 hr 30 min

Ingredients

* 8 slices white bread, cut into cubes (about 4 cups)
* 1/2 cup (1 stick) butter, melted
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/8 teaspoon salt
* 3/4 cup firmly packed brown sugar
* 4 cups peeled and chopped cooking apples
* Whipped cream for garnish

Instructions

1. In a large bowl, combine bread cubes, butter, cinnamon, nutmeg,
salt, and
brown sugar; mix well.

2. In a 4-quart slow cooker, starting with the bread mixture, alternate
layers
with the chopped apples.

3. Cover and cook on high setting 1-1/2 hours or low setting 3 to 4
hours, or
until apples are tender. Serve warm with whipped cream.

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Pineapple tapioca

Pineapple Tapioca
2 1/2 cups water
2 1/2 cups pineapple juice
1/2 cup dry small pearl tapioca
3/4 to 1 cup sugar
1 (15 ounce) can crushed pineapple, undrained
Mix water, juice, tapioca and sugar together in 3 quart slow cooker. Cover; cook on high for 3 hours. Stir in crushed pineapple. Chill for several hours.
Makes 4 to 6 servings.

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Chocolate souffle

Chocolate Souffle
1 (18 1/4 ounce) package chocolate cake mix
1/2 cup vegetable oil
2 cups sour cream
3 eggs, beaten
1 (3 ounce) box instant chocolate pudding mix
1 cup chocolate chips, optional
Combine all ingredients in a large mixing bowl. Spray interior of a 6 quart slow cooker with nonstick cooking spray. Pour souffle mixture into cooker. Cover; cook on low for 6 hours. (Do not lift the lid until the end of the cooking time!) Insert toothpick into center of cake to see if it comes out clean. If it does, the souffle is finished. If it doesn’t, continue cooking for another 15 minutes. Check again. Repeat until its finished cooking. Serve warm from the cooker with ice cream or frozen yogurt.
Makes 10 to 12 servings.

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Pumpkin pie dessert

Pumpkin Pie Dessert
1 (19 ounce) can pumpkin pie filling
1 (12 ounce) can evaporated milk
2 eggs, lightly beaten
Boiling water
1 cup gingersnap cookie crumbs
In a large mixing bowl, stir together pie filling, milk and eggs until thoroughly mixed. Pour into an ungreased baking insert designed to fit into your slow cooker. Place filled baking insert into 5 to 6 quart slow cooker. Cover the insert with its lid or with 8 paper towels. Carefully pour boiling water into cooker around the baking insert, to a depth of 1 inch. Cover cooker. Cook on high for 3 to 4 hours, or until a tester inserted in center of custard comes out clean. Remove baking insert from slow cooker. Remove its lid. Sprinkle dessert with cookie crumbs. Serve warm from baking insert.
Makes 4 to 6 servings.

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