Milk Chocolate Sauce - crock pot

1 (16-oz) milk chocolate candy bar
1 cup light cream
1/3 cup butter
1 tsp vanilla

In slow cooker, break chocolate into small pieces. Add cream and butter. cover and cook on Low for 2 to 2 1/2 hours or until chocolate melts. Stir in vanilla. Beat until smooth. Serve warm over pound cake, angel food cake or ice cream.

Makes about 3 cups.

Slow Cooking Cranberries

1 (16-oz) package of fresh cranberries
2 cups sugar
1/4 cup water

Combine cranberries with sugar and wter in slow cooker. cover and cook on High 2 to 3 hours or until some of the cranberries have "popped". Makes about 4 cups.

Caramel Apples - crock pot

2 (14-oz) bags caramels
1/4 cup water
8 to 10 medium apples

In slow cooker, combine caramels and water. cover and cook on high for 1 to 1 1/2 hours, stirring frequently. Wash and dry apples. Insert stick into the stem of each apple. Turn control on low. dip apples into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom of apple. Place on greased was paper to cool.

Baked Apples - crock pot

5 to 6 baking apples
1/2 cup raisins or chopped dates
1 cup brown sugar
1 cup boiling waer
2 Tbsp butter or margarine
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Core apples and peel each about 1/4 way down. Arrange in slow cooker. Fill centers with raisins. Combine sugar, wter, butter, cinnamon, and nutmeg. Pour over apples. Cover and cook on low 2 to 4 hours (depending on size and variety of apples). Serve warm or cool.

Makes 5 to 6 servings.

Stuffed Potatoes - crock pot

5 to 6 large baking potatoes
3 Tbsp butter
1/2 cup milk
1/2 cup sour cream
1 tsp salt
1/8 tsp pepper
2 Tbsp grated Parmesan cheese
chopped chives

Wash potatoes; drain but do not dry. Place damp potatoes in slow cooker. Cover pot and cook on Low for 6 to 8 hours or until tender. Remove from pot. cut a think, lengthwise slice from top of each potato. Scoop hot pulp into mixing bowl, saving the potato "shell". Add butter, milk, sour cream, salt, and pepper. Beat until fluffy, adding more milk if necessary. Spoon mixture into shells, mounding tops. Sprinkle with cheese. Place in shallow baking dish. Bake in 425F oven for 15 minutes or until hot and lightly browned. Top with chives.

Variation: add crumbled bacon and grated cheddar)

Makes 5 to 6 servings.

Turnip Whip - crock pot

4 turnips, peeled and quartered
4 potatoes, peeled and quartered
2 Tbsp minced onion
1 tsp salt
water
1/4 cup light cream
2 Tbsp soft butter or margarine
1/2 tsp salt
1/8 tsp pepper

In slow cooker, combine turnips, potatoes, onions and 1 tsp salt. Cover with water. cover pot and cook on low for 6 to 8 hours or until vegetables are tender. Drain well. Mash; add cream, butter, 1/2 tsp salt and pepper. Beat until fluffy.

Makes 6 servings.

Old Fashioned Stew-crock pot

2 lbs beef stew, cut into 1 1/2-inch cubes
1/2 cup flour
2 Tbsp oil
1 bay leaf
1 Tbsp Worcestershire sauce
1 onion, chopped
1 cup beef bouillon
1/4 tsp pepper
2 tsp salt
1 tsp sugar
6 carrots, peeled and sliced or quartered
1 cup sliced celery
4 potatoes, peeled and cut into eighths
12 small white onions
2 medium turnips, peeled and quarterd (optional)
4 cups water
1 cup cooked okra (optional)

Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, onion, bouillon, pepper, salt, sugar and vegetables. Pour water over all. Cover and cook on Low 8 to 10 hours. Turn control on High. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of wate. Add okra if desired. cover and cook on High 10 to 15 minutes or until slightly thickened.

(I also add frozen corn, peas and green beans)
Makes 6 to 8 servings.