Slow cooker oatmeal

Slow Cooker Oatmeal
2 cups dry rolled oats
4 cups water
1 large apple, peeled and chopped
1 cup raisins
1 teaspoon cinnamon
1 to 2 tablespoons orange zest
Combine all ingredients in 4 to 5 quart slow cooker. Cover; cook on low for 8 to 9 hours. Serve topped with brown sugar, if desired, and milk.
Makes 7 to 8 servings.

Slow cooker candy

Slow Cooker Candy
1 1/2 pounds almond bark, broken
4 ounces Baker’s Brand German sweet chocolate bar, broken
8 ounces chocolate chips
8 ounces peanut butter chips
2 pounds lightly salted, or unsalted, peanuts
Spray inside of 2 to 3 quart slow cooker with nonstick cooking spray. Layer ingredients into slow cooker in the order given above. Cover; cook on low for 2 hours. Do not stir or lift the lid during the cooking time. After 2 hours, mix well. Drop by teaspoonfuls onto waxed paper. Refrigerate for about 45 minutes before serving or storing.
Makes 80 to 100 pieces.


Mexican ground beef cheese dip

Mexican Ground Beef Cheese Dip
1 pound ground beef
1 (15 ounce) can enchilada sauce
1 pound Velveeta cheese, cubed
Brown ground beef in nonstick skillet; drain. Place in a 2 quart slow cooker. Add enchilada sauce and cubed cheese; stir well. Cover; cook on low for 4 to 5 hours. When heated through, serve with your favorite taco chips.
Makes 10 servings.


Sausage and scalloped potatoes

Sausage And Scalloped Potatoes
1/2 pound loose sausage
4 cups raw potatoes, finely diced
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
1 (10 3/4 ounce) can cream of mushroom soup
Cook sausage in nonstick skillet until it loses its pink color; drain. Spray the interior of a 3 quart slow cooker with nonstick cooking spray. Combine all ingredients in slow cooker. Cover; cook on low for 4 hours, or until potatoes are tender.
Makes 3 to 4 servings.


Scalloped potatoes and bacon

Scalloped Potatoes And Bacon
6 large potatoes, peeled and sliced, divided
1 small onion, diced, divided
2 cups shredded Cheddar cheese, divided
8 strips bacon, uncooked and diced, divided
1 (10 3/4 ounce) can cream of mushroom soup
Spray the interior of a 3 to 4 quart slow cooker with nonstick cooking spray. Place half of the sliced potatoes in bottom of slow cooker. Top with half of the onion, half of cheese and half of bacon. Repeat the layers in order. Top with soup. Cover; cook on low for 8 to 10 hours, or until the potatoes are tender but not mushy or dry.
You may want to brown the bacon in a nonstick skillet until crispy, and then drain it of its drippings, before placing it into the slow cooker. That adds time to the process, but it cuts down on the fat content.
Makes 6 to 8 servings.


From scratch scalloped potatos

From Scratch Scalloped Potatoes
6 pounds potatoes, peeled and thinly sliced, divided
2 cups Cheddar cheese, shredded
1 cup onion, chopped
2 (10 3/4 ounce) cans cream of mushroom soup
1 cup water
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder, optional
Place one-third of sliced potatoes in 5 to 6 quart slow cooker. In a medium-sized bowl, mix together shredded cheese, onion, soup, water and seasonings. Pour one-third of creamy mixture over potatoes. Repeat layers two more times. Cover; cook on high for 4 to 5 hours, or until the potatoes are tender.
Makes 12 to 15 servings.


Recipe of the day. Slow cooker baked beans

Slow Cooker Baked Beans
2 1/2 cups dry pinto or kidney beans
2 1/2 quarts water
4 cups fresh water
2 cups pizza sauce
3 tablespoons sorghum molasses
2 teaspoons chili powder
2 teaspoons salt
2 slices bacon, fried and crumbled, optional
Place dry beans in large soup kettle. Cover with 2 1/2 quarts water. Allow to soak for 8 hours, or overnight; drain. Or, for a quicker method, bring beans to a boil after covering with 2 1/2 quarts water. Boil, covered, for 2 minutes. Turn off heat and allow beans to stand for 1 hour, covered. Drain. Place beans and 4 cups fresh water in 4 quart slow cooker. Add remaining ingredients, stirring together well. Cover; cook on low for 6 hours, or until beans are tender.
Makes 6 servings.