Peanut Clusters In Crock Pot
2 (12 oz.) bags chocolate chips
1 box white chocolate (almond bark)
3 lbs. salted peanuts
1 capful almond extract
1/3 slice of paraffin

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Crockpot Spaghetti Sauce
4 tbsp. cooking oil
1 sm. onion finely chopped
1 (15 1/2 oz.) can tomato sauce
1 1/2 c. water
1/2 tsp. pepper
1/2 tsp. red pepper optional
1 lb. ground beef
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. oregano
2 lbs. sausage (Italian links or
country style)
Brown ground beef in 2 tablespoon hot oil in frying pan. When almost
browned add onion and continue browning until onion is tender. Pour meat
and onion into 3 1/2 quart crockpot. Add puree sauce paste water salt
pepper and oregano and set dial on low setting. Cut 2 lbs. sausage into
pieces and brown in remaining 2 tablespoons oil. When brown place sausages
in sauce in crockpot. Continue cooking for 12 hours. (If you like your
sauce sweeter you could add 1/4 to 1/2 cup sugar to this.)

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Crock Pot Apple Butter
Enough apples to fill a crock pot
1/2 c. vinegar
3 c. white sugar
1 c. brown sugar
3 tsp. cinnamon
Pinch cloves
Peel and slice enough apples to fill a crock pot as full as possible. The
apples will shrink as the cooking process starts. Add vinegar to apples and
cook on high for 8 hours and lower heat to low for 10 hours. After a total
of 18 hours of cooking add the rest of ingredients. Let cook 4 more hours.
Put in jars and seal.

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Southern Crockpot Apple Butter
4 c. sugar
4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
Apples
Fill crockpot heaping full with fine chopped apples (tart apples are best).
Drizzle sugar spices and salt over it. Cook all day until thick and dark
color. Stir occasionally place in small jars. Freeze.

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Crock Pot Candy
2 lbs. white almond bark
4 oz. bar German chocolate
12 oz. pkg. semi-sweet chocolate chips
24 oz. jar dry roasted peanuts
Put all ingredients in crock pot cook 1 hour on high. Do not stir. Turn
crock pot to low and stir every 15 minutes for 1 hour. Drop on waxed paper
and cool. Store in tin.

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Crockpot Apple Butter
16 c. harvest apples washed cored
unpeeled and chopped
2 c. apple cider
2 c. sugar
1/4 tsp. ground cloves
2 tsp. ground cinnamon
Dash of ginger nutmeg mace and
allspice to taste
Combine apples and cider in crockpot. Cover and cook on low heat 10- 12
hours. Puree in food mill sieve or food processor. Return apple mixture
to pot and add sugar and spices. Cover and cook on low heat 6-10 hours.
Pour into hot sterilized jars and seal. Apple butter may also be cooled and
pureed in freezer containers and frozen for several months. Makes 4 pints.

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Crock Pot Dressing
1 c. butter
1 3/4 c. chopped onions
1 1/2 c. chopped celery
1/2 tsp. pepper
12 c. bread crumbs
1/3 tsp. poultry seasoning
1 1/2 tsp. sage
1/2 tsp. thyme
2 sm. cans mushrooms (optional)
4 1/2 c. broth
2 eggs beaten
Melt butter in a skillet saute celery and onions. Pour over bread crumbs
and seasonings. Add broth then the eggs. Cook on high for 50 minutes or
low 5-8 hours.

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Crock Pot Apple Butter
2 qts. applesauce or pulp
3 1/3 c. sugar
2/3 c. brown sugar
2 tbsp. + 2 tsp. vinegar
2 tbsp. + 2 tsp. lemon juice
1 tbsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
Put all ingredients in crock pot and stir to mix. Cover and cook on high
for 2 to 3 hours. Stir occasionally. Remove lid cook until thickness
desired. Total hours about 8. Can be processed in hot water bath for 20
minutes.

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Crock Pot Apple Butter
4 c. sugar
8 c. cooked apples
1/2 c. white vinegar
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
Wash. peel and slice apples thin. Pack into crockpot until full. Add only
enough water to keep from sticking to the bottom. Cook all day covered on
low that night add 4 cups of sugar to 8 cups of cooked apples (adjust
sugar is less than 8 cups). Add 1/2 cup white vinegar stir well and cook
all night covered on low. The next morning add spices. Cook uncovered
on high for 3 hours then fill jars and seal.

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Waldorf Astoria Stew - Crock Pot
2 lbs. beef - Sirloin cut up (raw)
2 c. potatoes cut in lg. pieces
2 c. carrots cut in lg. pieces
2 c. celery cut in lg. pieces
1 bag frozen onions (small)
1 slice white bread cut up
1 (16 oz.) can whole tomatoes (and
juice)
2 tbsp. dry minced onion
3 tbsp. quick cooking tapioca
1 tbsp. sugar
1 can tomato soup
Salt to taste
Pepper to taste
Place all in large crock pot. Cover and cook at low setting for 5 hours.
Do not stir. Makes 6 to 8 servings. Add additional vegetables whatever
your family likes. 6 to 8 servings.

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