Category Archives: Crock Pot

Apple Butter by Aunt Grace

Aunt Grace’s Apple Butter recipe.

I used to have a couple apple trees and they produced kinda’ small apples, but tart and good for cooking.

I pick enough apples to fill a 5 gallon bucket. This will make 2 batches of apple butter and you will need 2 crock pots if you use the entire 5 gallons of apples.

The following recipe is for only ONE batch (1 crockpot full) of apple butter:

2.5 gallons apples (1/2 the 5 gallon bucket)

3 cups sugar (I decreased this to 2 1/2 cups last batch and liked it better)

1 tsp cinnamon (I double this usually, though)

1 tsp nutmeg

1 tsp vanilla (I used my homemade vanilla in the last batch…YUMMY!…and I tripled the amount

Peel, core and slice apples and put the slices into crockpot till full. (I use a SmartPot Crockpot)

Pour the sugar over the apples, then add the cinnamon, nutmeg and vanilla.

No need to stir…simply cook overnight (I cook for 9-10 hours in my crockpot) and then get the jars ready to can them in the morning. Either stir the apples (they will be super tender) or mix them with a blender, depending on your preference of smoothness. Leave the lid on the apple butter until you have added it to the canning jars so that it will be hot. (I leave crock pot on warm setting until I spoon it out of the crockpot)

Yields approx 4 pints (a tadbit more if you cooked 9 hours, a tadbit less if you cook over 10 hours…also will be sweeter the longer you cook it, so if you prefer it more tart, go w/9 hours)

I use half pint jars to can the apple butter because I have a small household, but for a larger household, you may want to use pint jars.

Canning instructions for apple butter: wash and rinse 8 half-pint jars and also boil water, then turn heat off and add 8 flaps and lids to the scalding hot water. Place jars on a dishtowel very close together and fill each jar w/the apple butter, then add a flap and tighten the lid. It will be HOT, so use an oven mit, or something to protect hand. Place another dishtowel over the jars and just leave it alone till you hear that WONDERFUL pop that shows it has sealed.

I also recommend this neat little kit that I found at Walmart in the canning section…I threw the box away, but I recall it was blue. It includes a little gadget w/a magnet on the end that picks up the flaps and lids out of the hot water to make it easier to can…plus the ladle and jar funnel (wide, like the jar mouth) are perfect size for these little jars…and a ruler that measures up to an inch at the jar lip so you can fill to a precise measurement based on recipe instructions.

NOW PICTURES: Below is a half-full jar of apple butter along w/the neat canning kit I mentioned above:  (I LOVE gadgets)

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This is another pic of the magnetic gadget actually picking up a flap:

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Here is one of my favorite kitchen gadgets:

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AND FINALLY, this is a close up of one of my apple trees I used to have:

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Cousin Lorinda’s Crock Pot Stuffing

Lorinda’s Crock Pot Stuffing

  • 2 cups chopped onions
  • 1 1/2 cups thinly sliced celery
  • 1/4 cup butter
  • 1 tablespoon ground sage
  • 1 teaspoon ground marjoram
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon savory
  • 1/2 teaspoon thyme
  • 12 cups lightly toasted bread, cubes
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups chicken stock or 1 1/2 cups vegetable stock

Saute onions and celery in the butter.  Stir in the remaining ingredients and cook in crockpot on low for 2-3 hours.  Be sure to stir frequently.

Cousin Lorinda’s Crock Pot Mashed Potatoes

Lorinda’s Crock Pot Mashed Potatoes

  • 5 pounds potatoes, cut into chunks (leave the skin on the potatoes)
  • Garlic Salt to taste
  • 3 cubes chicken bouillon
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package cream cheese, softened (it makes the dish even better to use garlic & herb cream cheese)
  • 1/2 cup butter
  • salt and pepper to taste (Because I use garlic salt I do not use table salt)

In a large pot of boiling water, cook the potatoes, garlic salt, and bouillon until potatoes are tender but firm. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover, and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste. You can boil and mash the potatoes the night before putting them in the crock pot to make it easier to deal with in the morning.

Velveeta Sausage Cheese Dip

2 lbs Velveeta cheese cubed

1 lb sausage, cooked, browned and drained

1 and 1/2 cups whole milk or 1 can evaporated milk

Place all ingredients in crock pot and heat until melted, stirring occasionally.  I do not leave my crock pot on “HI” for the cheese dip because it will eventually burn, but my crock pot tends to be a bit hotter than what I am used to.

This is great for family gatherings, celebrations of all kinds, or just a special treat for the family.  The dip will continue to thicken as it cools, so it is best to serve it warm or hot.  Our family usually eats this dip just as pictured, but I have included some other options I have tried through the years that are also good.

Optional: add ground beef along with sausage, and/or rotel tomatoes drained or if undrained, do not use as much milk (most recipes do not use milk at all if adding a can of rotel).

(shown below with blue corn chips and a dollop of sour cream)

Tina’s Crockpot Chocolate-Peanut Clusters

Crockpot Chocolate-Peanut Clusters from my sister, Tina’s Kitchen
Prep Time: 1 hours, 00 minutes
Cook Time: 3 hours, 00 minutes
Ingredients:
2 pounds (2 – 16 ounce jars) dry roasted peanuts and salted peanuts
48 ounces almond bark white chocolate
4 ounces sweet German chocolate
10 – 12 ounces dark chocolate
Preparation:
Place all ingredients in crockpot. Cook on low for 3 hours. Don’t touch. Turn pot off and let sit for 20 minutes. Cover a large surface (about 3 square feet) with waxed or parchment paper. Stir mixture completely. Spread on wax paper. Let harden, break in pieces and store in airtight containers.

Alternative recipe, this sounds very good:

1 (16 oz.) jar unsalted peanuts
1 (16 oz.) jar salted peanuts
1 (12 oz.) bag semi-sweet chocolate chips
1 (12 oz.) bag milk chocolate chips
2 (12 oz.) bags peanut butter chips
2 (1 lb.) packages White Almond Bark, broken in pieces

Layer ingredients, in order listed, into (4 quart or larger) crockpot. Turn the pot on low, cover it with a lid, and walk away for two hours. After two hours, remove lid and stir to combine. Replace lid and walk away for another 30 minutes. Check to see if almond bark is melted, and if so, stir and spoon mixture onto wax paper. (Decorate, if you wish, with holiday sprinkles or additional chopped peanuts.) Allow to harden – 1 hour or so

cousin Mel’s Crock Pot Melt in your mouth Steaks

Crock Pot Melt in your mouth Steaks (from Melanie’s kitchen)

  • 5-6 cube steaks
  • 1 (21 1/2 ounce) can Campbell’s Cream of Mushroom Soup
  • 1 (1 1/4 ounce) packet dry onion soup mix
  • 1/2 cup water
  • 1 Place cubed steaks in crock pot and set on “Low”.
  • 2 Mix together cream of mushroom soup, dry onion soup and water in bowl and pour over top of cubed steaks.
  • 3 Cook for 8-10 hours. Steaks will be so tender, they may fall apart when you take them out