Slow Cooker Apple Crisp

Apple Filling:

6 small apples, peeled, cut into 1/2-inch slices (6 cups)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons lemon juice

Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
3/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup cold butter, cut into 8 pieces
Ice cream, if desired

INSTRUCTIONS
Step 1
Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated.

Step 2
Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.

Step 3
In large bowl, mix 1/2 cup flour, the oats, brown sugar, nutmeg, and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 2 hours. Turn off heat; remove cover, and cool 30 minutes.

Step 4
Serve warm with a scoop of your favorite ice cream.

https://www.pillsbury.com/recipes/slow-cooker-apple-crisp/0606a892-af49-49ed-b206-b1ac9c37b0c4

https://www.allrecipes.com/recipe/177053/slow-cooker-apple-crisp/

Peanut Butter Squares

Bars

• 1 cup Salted butter
• 1 cup Granulated sugar
• 1 cup Light brown sugar
• 2 ½ cups Creamy peanut butter
• 2 Large eggs
• 2 tsp Vanilla extract
• 2 cups All-purpose flour
• 2 cups Old-fashioned oats
• 1 tsp Baking soda
• 1 tsp Salt

Frosting (could use chocolate cake frosting instead)

• ½ cup Salted butter
• 3 cups Powdered sugar
• 4 tbsp Cocoa powder
• ¼ cup Milk
• 2 tsp Vanilla extract

Directions

1. Preheat oven to 350°F. Spray a half-sheet baking sheet (13"x18") with baking spray
2. Beat the butter, granulated sugar, brown sugar, and 1 cup of the peanut butter in a mixer until creamy and light. Add eggs and vanilla extract, then beat again, scraping the bottom and sides of the bowl.
3. Add the flour, oats, baking soda, and salt. Mix just until combined. Spread the peanut butter oatmeal cookie dough into the prepared pan with a spatula. Bake for 15-17 minutes until golden brown around the edges and barely set in the middle. Do not overbake.
4. While the peanut butter oatmeal cookie base is still hot, melt the remaining 1 ½ cups of peanut butter in the microwave in a microwave safe bowl for 1 minute, then drizzle over the top of the bars, spreading it into an even layer with a spatula or knife. Let cool completely until the peanut butter has firmed up. This can be sped up by sticking the bars in the fridge.
5. Make the chocolate frosting by beating the butter, powdered sugar, cocoa powder, milk, and vanilla extract in a large bowl until smooth. Spread in an even layer over the cooled bars, then cut into squares.

https://houseofnasheats.com/lunch-lady-peanut-butter-bars/

Candied Almonds

Ingredients

Almonds

Brown Sugar

Cinnamon 

Vanilla

Directions

1. In a skillet put as many almonds in as you want to make then sprinkle brown sugar over till you think you have enough.
2. Start cooking then sprinkle some cinnamon over
3. as the sugar is starting to melt and gets sticky, right before it’s done, add about a tsp of vanilla 
4. Finish cooking another minute then pour over a sheet of tin foil spreading thin and let cool. 
5. Once cooled break apart and it’s ready to eat or add to a salad. 😊

Tropical Squares

1/2 cup corn syrup
1/2 c brown sugar, packed
1/2 cup peanut butter
3 cup Kellogg's Special K cereal
1 cup flaked coconut

Combine corn syrup & sugar in a 3-quart pan.  Cook over moderate heat, stirring occasionally, until mixture bubbles.  Remove from heat, stir in peanut butter.  Add cereal & coconut; stir until well coated.  Press evenly into bottom of 8x8-inch pan.  Let stand in cool place until firm.  Cut into squares.  

Cinnamon Rolls

Dough Ingredients

• 1 1/2 cups of milk
• 3/4 Cup + 1 Tablespoon sugar
• 1 egg
• 1 Tablespoon salt
• 2 Tablespoons yeast
• 2 cups warm water
• 9-10 cups of all purpose flour
• 1 cup butter

Filling Ingredients

• 1/2 cup butter almost melted
• 1 cup packed brown sugar
• 2 tablespoons cinnamon
• 1/2 cup heavy cream (for pouring over risen rolls)

Frosting Ingredients

• 1/2 cup butter softened
• 8 ounces cream cheese
• 4 cups confectioners'/powdered sugar
• 2 teaspoons vanilla extract

Directions

1. Scald 1 1/2 cups of milk, 3/4 cup sugar, and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes.  Cutting the butter into pieces helps it melt faster.  There will probably be some little cubes of butter still floating in the hot mixture, they will melt
2. Stir in 1-2 cups flower, then add 1 egg and 1 tablespoon of salt, and leave it to cool for a couple of minutes.
3. Meanwhile, in a measuring cup, dissolve 2 tablespoons of yeast in 2 cups of warm water and 1 tablespoon of sugar.  Let it sit for a couple of minutes until it is bubbly.
4. Make sure your milk mixtures is just warm (if it is too hot it could kill the yeast), and add the yeast mixture.
5. Using a fork or wooden spoon, gradually stir in 7-9 cups of flour (for a total of 9-10 cups with what was in the milk mixture).  Only add 2 cups at a time and stir in-between.  The rolls turn out so much better when they are mixed by hand. At the end of the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flout if needed.  Be sure not to add too much flour.  
6. Smooth the dough out and cover the bowl with plastic wrap.  Leave it in a warm place and let it rise.  Let the dough rise until it has doubled in size.  
7. Cover your working area in flour to prevent the dough from sticking.  Dump your dough out.  Roll out the dough into a giant rectangle.
8. Mix the butter, brown sugar, and cinnamon in a bowl.  Spread the mixture onto the dough. 
9. Roll up the dough into a spiral. Cut the spiral into 1-2 inch rolls.  
10. Preheat the oven to 350 degrees. Place the rolls into greased pans and let rise again on top of the oven (if possible).  Pour the heavy cream over the rolls
11. Bake the 1-2 pans of rolls for 10-15 minutes until they are golden brown.  It make take longer depending on how hot your oven cooks.  Keep a close eye on your first pan to get the right time for others.  
12. Mix the butter, cream cheese, powdered sugar, and vanilla extract.  Spread over the cooled rolls.  

Cinnamon Roll Cookies

Cookies
¾ c (1 ½ sticks) butter, softened
¾ c sugar
¼ c powdered sugar
2 lg eggs
½ t vanilla
2 ½ c flour
½ t salt
1 t baking powder

Cream in a large bowl and cream together the butter and granulated sugar and powder sugar for 3-4 minute until light and fluffy. Add eggs and vanilla and mix well. Add one cup of flour, baking powder and salt. Mix Add remaining flour and mix JUST until flour is incorporated and dough is smooth and soft. Flatten the dough into a disk. Wrap in plastic and chill for at least 1 hour.

Filling
4 T butter (softened)
½ c brown sugar
1 t. cinnamon

Combine the brown sugar and cinnamon in a small bowl. Not the butter

Rolling Directions –
Separate the dough into 2 pieces, working ½ at a time. Roll out into ¼” thick and 15” long. Gently spread ½ butter on top of dough. Sprinkle the cinnamon sugar mixture on top. Lightly press into dough. Starting on the long edge, roll the dough into a tight log.

Cutting and preparing the cookies –
Using a pizza cutter of knife, cut dough into 1” slices. Place cookies 2” apart on cookie sheet. Repeat with other ½.

BAKE 350 degrees for 9-11 minutes. Do not overbake. Should be pale in color. Cool for 1-2 minutes, transfer to wire rack.

Glaze
2 T cream cheese (softened)
2 T butter (softened)
1 c powdered sugar
½ t vanilla
1-2 T milk

Prepare the Glaze –
Mix together butter, cream cheese with powdered sugar until thick and smooth. Mixer. Add the vanilla and 1 T of milk at a time until the glaze is thick and pourable. Drizzle over cooled cookies. Store in an airtight container.

Make ahead – make and bake, do not frost. Keep in freezer for up to a month or 7 days in fridge.

Freeze the dough – Prepare the dough and roll it up tight in plastic wrap. Thaw overnight.


Share by Vicki Walker

Freds Beans

2 large cans of pork-n-beans

1 can kidney beans

1 lb hamburger

1/2 lb bacon

1 onion

1 cup Ketchup 

1/4 c brown sugar

1 Tbsp vinegar

1/4-1/2 tsp liquid smoke

Brown the hamburger, bacon, and onion together.  Mix the remaining ingredients and heat.  

Sweet and Sour Chicken

1 lb of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/2 tsp kosher salt (1/4 tsp table salt)
2 tsp cornstarch
1 10-ounce can pineapple chunks (reserve juice)

Sauce - Double, triple, or use all the pineapple juice and match the rest accordingly
1/4 cup juice from canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 tsp kosher salt (1/4 tsp table salt)
2-3 Tbsp brown sugar

1 Tbsp + 1 tsp cooking oil
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tsp grated fresh ginger

Cooked rice

1 - In a bowl, combine the chicken with the egg white, salt, and cornstarch.  Stir to coat the chicken evenly.  Let sit for 15 minutes at room temperature or up to overnight in the refrigerator

2 - In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and  brown sugar.

3 - Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates.  Pour in the 1 tablespoon of cooking oil and swirl to coat.  It's important that the pan is very hot.  Add the chicken and spread the chicken out in one layer.  Let the chicken fry, untouched for 1 minute, until the bottoms are browned.  Flip and fry the other side the same for 1 minute.  The chicken should still be pinkish in the middle.  Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 - Turn the heat to medium and add the remaining 1 teaspoon of cooking oil.  Let the oil heat up and then add the bell peppers and ginger.  Fry for 1 minute.  Add the pineapple chunks and the sweet and sour sauce.  Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.  Let simmer for 1-2 minutes, until the chicken is cooked through.  Timing depends on how thick you've cut your chicken.  The best way to tell if the chicken is done is to take a piece out and cut into it.  If it's pink, add another minute to the cooking.

Taste the sauce and add more brown sugar if you'd like.

Sticky Buns

20-24 frozen roll dough (cut into 1/4th)
1/2 cup melted butter
1/2 cup brown sugar
1 tsp cinnamon

Put rolls into greased bunt pan.  Combine butter, brown sugar, and cinnamon.  Spoon over rolls, raise, bake at 325ᵒ for 30 min.  Dump immediately onto a plate or platter.  Cool for 5 min and serve.

Chocolate Chip Cookies

1 cup butter (softened)
3/4 cup sugar
3/4 cub brown sugar
1 tsp salt
chocolate chip
1 tsp vanilla
2 eggs
2 3/4 cup flower
1 tsp baking soda

Preheat oven to 375ᵒ.  Combine butter, sugar, vanilla, and eggs.  Add flower, backing soda, and salt.  Stir in chocolate chips drop on cookie sheet.  Bake 9-11 min.

Microwave Carmel Popcorn

1 bag of microwave popcorn or 2 quarts plain popcorn (1/2 cup kernels)

1/3 cup butter

2/3 cup brown sugar

2/3 cup corn syrup

1/2 tsp vanilla extract

1/4 tsp baking soda

Peanuts (optional)

Prepare popcorn as directed. Remove unopposed kernels. In a 2 quart bowl, microwave butter until melted (11/2 min). Stir in brown sugar and corn syrup. Microwave on high for 4-5 minutes. Stir in vanilla and baking soda until well blended. Stir in popcorn, mixing well. Add nuts. 

Microwave on high for 4-5 minutes stirring every 2 minutes. Transfer to tray lined with wax paper. Cool and break popcorn apart. Store in airtight container.