Crock Pot Peach Dump Cake

Peach "Dump" Cake

1 bag frozen peaches (2 cups sliced peaches)
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup brown sugar
1/4 to 1/2 teaspoon cinnamon
1 white cake mix (or 1/2 package of a 2-layer size cake mix)
4 tablespoons melted butter
Preparation:

Lightly grease the crockpot; place peaches in the bottom. Sprinkle with cornstarch; toss. Drizzle with vanilla and sprinkle brown sugar over all. Sprinkle with cinnamon then cake mix. Drizzle melted butter evenly over cake mix. Cover and cook on high for 3 to 3 1/2 hours.

Crock Pot Apple Pie

Crock Pot Apple Pie
8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla, to taste
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

Directions:
1Toss apples in a large bowl with cinnamon, allspice, and nutmeg.2Place in lightly greased crock pot.3Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup of Bisquick.4Spoon over apples.5Combine the 1 cup Bisquick and brown sugar.6Cut the butter into the mixture until crumbly.7Sprinkle this mixture over the top of the other Bisquick mixture.8Cover and cook on low for 6-7 hours or until apples are soft.

Crock Pot Chcolate Lava Cake

1 box devils food cake
3 eggs
1/3 cup vegetable oil
1 2/3 cup water
1 pkg Jell-O Chocolate Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.
Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.
Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggling, and little volcanoes of spitting chocolate appear.

Serve with Cool Whip or vanilla ice cream!

Crock Pot Lasagna

‎1 lb ground beef
1 tsp dried oregano
1 chopped onion
1 tsp dried basil
2 tsp minced garlic
... ½ package lasagna noodles
2 (29 oz) can tomato sauce
1 (6 oz) can tomato paste
1 ½ tsp salt
8 oz ricotta cheese
½ cup grated Parmesan
8 oz shredded mozzarella cheese

In a large skillet over medium heat cook the ground beef, onion, & garlic til brown. Add the tomato sauce, tomato paste, salt, oregano & basil. Stir well & cook til heated through. In a large bowl mix together the ricotta cheese, parmesan, and mozzarella. Spoon half the meat mixture onto the bottom the slow cooker. Add a double layer of uncooked lasagna noodles, breaking to fit if needed. Top noodles with half the cheese mixture. Repeat layering of sauce, noodles, & cheese. Cover & cook on LOW for 4 hours.

Crock Pot Ribs

3/4 tsp. black pepper
3/4 tsp. white pepper
1/2 tsp. cayenne pepper
1 tsp. ground cumin
... 1/3 cup brown sugar
1TBSP. paprika
1 1/2 tsp. salt
4lbs baby back ribs
1 bottle of your favorite BBQ sauce

Wash ribs.. dry thoroughly.. Mix all ingredients and rub on ribs.. put in crockpot for 7 hours on low... I usually have to have 6lbs of ribs and almost double the ingredients and put my crockpot on high for 7 hours.. Just serve with your favorite BBQ sauce..

Crock Pot Butternut Squash Soup

2 cups onions, finely chopped

1/4 teaspoon ground nutmeg

1 butternut squash, peeled and cubed (3 pound)

1/4 teaspoon ground cloves

4 cups chicken broth

1/4 teaspoon curry powder

1 1/2 cups apple sauce

1/4 teaspoon ground coriander

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon ground white pepper

1/4 cup vegetable oil

Directions

1. Heat vegetable oil in a large saucepan over medium until hot.
2. Add onions and cook and stir 5 minutes, until transparent.
3. Move onions from saucepan to slow cooker. Add squash, chicken broth, applesauce, salt, pepper, nutmeg, cloves, curry powder, coriander, and cinnamon.
4. Cover and cook on Low for 4 to 6 hours.
5. If desired, in a food processor or blender, process in small batches until smooth. Return soup to the slow cooker. Cook on Low for an additional 2 to 4 hours.

Crock Pot Cauliflower Soup

2 heads cauliflower, cut into small florets

3/4 cup celery, chopped

3/4 cup onion, chopped

2 teaspoons salt

2 teaspoons pepper

2 quarts chicken stock

2 cups milk or light cream

1 teaspoon Worcestershire sauce

Directions

1. Combine cauliflower, celery, onions, salt, pepper and chicken stock in stoneware.
2. Place stoneware in slow cooker heating base. Cover; cook on Low for 7-8 hours or on High for 3-4 hours.
3. Using a hand mixer or hand blender, puree ingredients until smooth; add in milk and Worcestershire sauce. Mix again until smooth.
4. Cook on High for an additional 15-20 minutes before serving.