tag:blogger.com,1999:blog-33037399830680379442024-03-14T11:45:52.278+02:00365 CrockpotThe Best 365 Crockpot RecipesDaniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comBlogger163125tag:blogger.com,1999:blog-3303739983068037944.post-55613931498503586882013-03-11T12:00:00.000+02:002013-03-11T12:00:07.418+02:00Shiitake-Portobello Chowder - 365 Crockpot Recipe<h1>
Shiitake-Portobello Chowder - 365 Crockpot Recipe</h1>
4 entrée servings<br />
3 cups reduced-sodium vegetable broth<br />
4 <b>shallots</b>, thinly sliced<br />
2 large <b>potatoes</b>, cubed (1⁄4-inch)<br />
2 cups each: sliced<b> shiitake mushroom</b> caps, cubed <b>portobello mushrooms</b><br />
2 tablespoons <b>Marsala wine</b> (optional)<br />
Salt and <b>white pepper</b>, to taste<br />
1⁄4cup (1 ounce) shredded <b>Gruyère </b>or <b>Swiss cheese</b><br />
<br />
Per Serving:<br />
Calories: 162 % calories from fat: 26 Protein (g): 5.6 Carbohydrate (g): 24.7 Fat (g): 5 Saturated fat (g): 1.8 Cholesterol (mg): 7.8 Sodium (mg): 114<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 1.0<br />
<br />
1. Combine all ingredients, except <b>wine</b>, salt, <i>white pepper</i>, and <i>cheese</i>, in <b>crockpot</b>; cover and cook on high to 4 to 5 hours. Stir in <i>wine</i>; season to taste with salt and <i>white pepper</i>. Sprinkle each bowl of soup with <i>cheese</i>.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-59776342508980249222013-03-11T06:30:00.000+02:002013-03-11T06:30:01.779+02:00Savory Mushroom and Barley Soup - 365 Crockpot Recipe<h1>
Savory Mushroom and Barley Soup - 365 Crockpot Recipe</h1>
4 entrée servings<br />
3 cups water<br />
1 can (141⁄2ounces) diced <b>tomatoes</b>, undrained<br />
3⁄4cup each: chopped <b>onion</b>, <b>celery</b>, <b>carrots</b><br />
1 teaspoon dried <b>savory leaves</b><br />
3⁄4teaspoon crushed <b>fennel seeds</b><br />
2 cups sliced <b>cremini </b>or <b>white mushrooms</b><br />
1⁄2cup quick-cooking <b>barley</b><br />
Salt and pepper, to taste<br />
<br />
Per Serving:<br />
Calories: 151 % calories from fat: 8 Protein (g): 5.6 Carbohydrate (g): 32.1 Fat (g): 1.4 Saturated fat (g): 0.1 Cholesterol (mg): 0 Sodium (mg): 53<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.0<br />
<br />
1. Combine all ingredients, except <i>barley</i>, salt, and pepper, in <b>crockpot</b>; cook on high 4 to 6 hours, adding <i>barley </i>during last 30 minutes. Season to taste with salt and pepper.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-34734481213518714072013-03-11T02:30:00.000+02:002013-03-11T02:30:01.414+02:00Garlic Vegetable Soup - Great 365 Crockpot Recipe<h1>
Garlic Vegetable Soup - Great 365 Crockpot Recipe</h1>
8 entrée servings<br />
2 quarts water<br />
1 can (15 ounces) navy or <b>Great Northern beans</b>, rinsed, drained<br />
1 pound <b>tomatoes</b>, peeled, seeded, coarsely chopped<br />
1 cup each: diced new <b>potatoes</b>, coarsely chopped <b>carrots</b>, cut <b>green beans</b> (1⁄2-inch), chopped leeks (white parts only)<br />
1⁄2cup chopped <b>celery</b><br />
6 large cloves <b>garlic</b>, minced<br />
2 tablespoons each: <b>tomato paste</b>, dried basil leaves<br />
Salt and pepper, to taste<br />
<br />
Per Serving:<br />
Calories: 148 % calories from fat: 14 Protein (g): 6.4 Carbohydrate (g): 27.5 Fat (g): 2.4 Saturated fat (g): 0.4 Cholesterol (mg): 0 Sodium (mg): 222<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5<br />
<br />
1. Combine all ingredients, except salt and pepper, in 6-quart <b>crockpot</b>; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-72477530550596364112013-03-10T23:30:00.000+02:002013-03-10T23:30:00.503+02:00Chili Croutons - 365 Crockpot Recipe<h1>
Chili Croutons - 365 Crockpot Recipe</h1>
Makes 1 1/2cups<br />
1 1⁄2cups cubed firm or day-old <b>French bread </b>(1⁄2-inch)<br />
Vegetable cooking spray<br />
<b>Chili powder</b><br />
<br />
1. Spray bread cubes with cooking spray; sprinkle lightly with chili powder and toss. Arrange in single layer in baking pan; bake at 375 degrees until browned, 8 to 10 minutes, stirring occasionally.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-43661859627773078182013-03-10T22:30:00.000+02:002013-03-10T22:30:00.706+02:00Black Magic Garlic Chowder - 365 Crockpot Recipe<h1>
Black Magic Garlic Chowder - 365 Crockpot Recipe</h1>
4 first-course servings<br />
1 can (15 ounces) <b>black beans</b>, rinsed, drained, divided<br />
1 can (14 ounces) reduced-sodium vegetable broth, divided<br />
1 <b>garlic </b>bulb, cloves peeled, thinly sliced or chopped<br />
2 small <b>serrano chilies</b>, seeded, minced<br />
1 pound plum <b>tomatoes</b>, coarsely chopped<br />
Salt and pepper, to taste<br />
<b>Chili Croutons </b>(<a href="http://365crockpot.blogspot.com/2013/03/chili-croutons-365-crockpot-recipe.html" target="_blank">recipe</a>)<br />
1⁄4cup each: chopped <b>parsley</b>, reduced-fat sour cream<br />
<br />
Per Serving:<br />
Calories: 195 % calories from fat: 15 Protein (g): 9.2 Carbohydrate (g): 39.9 Fat (g): 3.9 Saturated fat (g): 0.4 Cholesterol (mg): 0 Sodium (mg): 503<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5<br />
<br />
1. Process 3⁄4cup <b>beans </b>and 3⁄4cup broth in food processor or blender until smooth. Combine puréed and whole <i>black beans </i>with remaining broth, <i>garlic</i>, <b>chilies</b>, and <i>tomatoes </i>in <b>crockpot</b>; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper. Top each bowl of chowder with <i>Chili Croutons</i>, <i>parsley</i>, and a dollop of sour cream.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-71625199959856936092013-03-10T19:14:00.000+02:002013-03-10T19:14:01.882+02:00Easy Mexican Corn and Bean Soup - 365 Crockpot Recipe<h1>
Easy Mexican Corn and Bean Soup - 365 Crockpot Recipe</h1>
4 entrée servings<br />
21⁄2cups <b>tomato juice</b><br />
1 can (141⁄2ounces) diced <b>tomatoes</b>, undrained, puréed<br />
2 cups each: whole <b>kernel corn</b>, canned <b>kidney beans</b><br />
3⁄4cup each: finely chopped large <b>onion</b>, <b>green bell pepper</b><br />
1 clove <b>garlic</b>, minced<br />
1 tablespoon <b>chili powder</b><br />
1 teaspoon each: ground cumin, sugar<br />
Salt and pepper, to taste<br />
<br />
Per Serving:<br />
Calories: 232 % calories from fat: 14 Protein (g): 10.6 Carbohydrate (g): 44.2 Fat (g): 3.8 Saturated fat (g): 0.3 Cholesterol (mg): 0 Sodium (mg): 45<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5<br />
<br />
1. Combine all ingredients, except salt and pepper, in <b>crockpot</b>; cover and cook on high 3 to 4 hours. Season to taste with salt and pepper. Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-42498410131324181952013-03-04T11:00:00.000+02:002013-03-04T11:00:05.124+02:00Creamed Corn Soup - Great Crockpot Recipe<h1>
Creamed Corn Soup - Great Crockpot Recipe</h1>
31⁄2cups vegetable broth<br />
1⁄2cup chopped onion<br />
1 medium <i>Idaho potato</i>, peeled, cubed<br />
2 cloves <i>garlic</i>, minced<br />
1⁄2teaspoon ground coriander<br />
1 can (151⁄2ounces) whole kernel corn, drained<br />
2 medium tomatoes, chopped<br />
1 cup reduced-fat milk<br />
2 tablespoons cornstarch<br />
Salt and <i>cayenne pepper</i>, to taste<br />
<i>Paprika</i>, as garnish<br />
<br />
Per Serving:<br />
Calories: 238% calories from fat: 8 Protein (g): 7.7 Carbohydrate (g): 45.7 Fat (g): 2.3 Saturated fat (g): 0.4 Cholesterol (mg): 1 Sodium (mg): 443<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 3.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5<br />
<br />
Combine <i>broth</i>, <i>onion</i>, <i>potato</i>, <i>garlic</i>, and coriander in <i>crockpot</i>; cover and cook on high 4 hours. Process <i>soup </i>in food processor or blender until almost smooth; return to <i>crockpot</i>. Add <i>corn </i>and <i>tomatoes</i>; cover and cook on high 30 minutes. Stir in combined milk and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and pepper; sprinkle each bowl of <i>soup </i>with <i>paprika</i>.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-27796766461320672832013-03-04T02:30:00.000+02:002013-03-04T02:30:00.591+02:00Brussels Sprouts Soup - 365 Crockpot Recipe<h1>
Brussels Sprouts Soup - 365 Crockpot Recipe</h1>
1 pound <i>Brussels </i>sprouts, halved<br />
1⁄2 cup chopped onion<br />
2 teaspoons minced garlic<br />
1⁄2 teaspoon dried <i>rosemary </i>leaves<br />
1 cup each: vegetable broth, 2% reduced-fat milk<br />
Salt and <i>white pepper</i>, to taste<br />
Ground nutmeg, as garnish<br />
<br />
Per Serving:<br />
Calories: 136 % calories from fat: 23 Protein (g): 7.6 Carbohydrate (g): 21.3 Fat (g): 3.8 Saturated fat (g): 0.9 Cholesterol (mg): 1.9 Sodium (mg): 113<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 4.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 0.5<br />
<br />
Combine <i>Brussels </i>sprouts, onion, garlic, <i>rosemary</i>, and broth in <i>crockpot</i>; cover and cook on high <br />
until <i>Brussels </i>sprouts are very tender, 2 to 4 hours. Process <i>soup </i>and milk in food processor or blender until smooth; season to taste with salt and <i>white pepper</i>. Sprinkle each bowl of <br />
<i>soup </i>lightly with nutmeg.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-48407992103273810752013-03-03T23:00:00.000+02:002013-03-03T23:00:01.443+02:00Chocolate Indulgence Brownies - 365 Crockpot Recipe<h1>
Chocolate Indulgence Brownies - 365 Crockpot Recipe</h1>
<b>24 servings</b><br />
3 eggs<br />
3/4cup packed light<i> brown sugar</i><br />
2 teaspoons <i>vanilla</i><br />
2 cups <i>chocolate cookie crumbs</i><br />
3 tablespoons unsweetened <i>cocoa</i><br />
1/4 teaspoon salt<br />
2/3cup chopped dates<br />
1/2 cup reduced-fat semisweet <i>chocolate morsels</i><br />
<br />
Per Serving:<br />
Calories: 124% calories from fat: 26 Protein (gm): 1.8 Carbohydrate (gm): 22.7 Fat (gm): 3.8 Saturated fat (gm): 1.7 Cholesterol (mg): 26.5 Sodium (mg): 129<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.5<br />
<br />
1. Beat eggs, <i>brown sugar</i>, and <i>vanilla </i>in large bowl until thick, about 2 minutes. Fold in cookie crumbs, <i>cocoa</i>, and salt; fold in dates and <i>chocolate morsels</i>. <br />
2. Pour batter into greased and floured 9 x 5-inch loaf pan; place on rack in 6-quart <i>crockpot</i>. Cover and cook on high until toothpick inserted in center comes out almost clean, about 3 hours. Cool on wire rack 10 minutes; invert onto wire rack and cool. Cut into 3/4-inch slices; cut slices into halves. Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-9980860886920934602013-03-03T19:31:00.001+02:002013-03-03T19:31:16.263+02:00Cream of Artichoke and Mushroom Soup - Crockpot Recipe<h1>
Cream of Artichoke and Mushroom Soup - Crockpot Recipe</h1>
2 cups vegetable broth<br />
1 package (9 ounces) frozen <i>artichoke </i>hearts, thawed, finely chopped<br />
3⁄4cup chopped portobello <i>mushrooms</i><br />
2 tablespoons chopped onion<br />
1 cup light cream or whole milk<br />
2 tablespoons cornstarch<br />
Salt and white pepper, to taste<br />
Paprika, as garnish<br />
<br />
Per Serving:<br />
Calories: 239% calories from fat: 46 Protein (g): 9.0 Carbohydrate (g): 23.6 Fat (g): 12.1 Saturated fat (g): 7.3 Cholesterol (mg): 43.3 Sodium (mg): 393<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 1.0 Fat: 1.5<br />
<br />
Combine all ingredients, except cream, cornstarch, salt, <i>white pepper</i>, and <i>paprika</i>, in <i>crockpot</i>; cover and cook on high 3 to 4 hours. Stir in combined cream and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and <i>white pepper</i>. Sprinkle each bowl of <i>soup </i>with <i>paprika</i>.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-83173872051063360152013-03-03T06:00:00.000+02:002013-03-03T06:00:01.751+02:00Chocolate Cookie Crumb Crust - Best Crockpot Recipe<h1>
Chocolate Cookie Crumb Crust - Best Crockpot Recipe</h1>
<b>Makes one 7-inch crust</b><br />
11/4 cups <i>chocolate cookie crumbs</i><br />
2 tablespoons sugar<br />
3 tablespoons margarine or butter, melted<br />
1–2 tablespoons <i>honey</i><br />
<br />
1. Combine cookie crumbs, sugar, and margarine in 7-inch springform pan; add enough <i>honey </i>for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of pan.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-84265374171859323522013-03-03T05:00:00.000+02:002013-03-03T05:00:00.541+02:00Chocolate Cheese Pie - 365 Crockpot Recipe<h1>
Chocolate Cheese Pie - 365 Crockpot Recipe</h1>
<b>10 servings</b><br />
1 pound reduced-fat<i> cream cheese</i>, room temperature<br />
3/4cup sugar<br />
2 eggs<br />
1 teaspoon <i>vanilla</i><br />
1/4 teaspoon salt<br />
1 ounce bittersweet <i>chocolate</i>, melted<br />
1/4 cup Dutch process <i>cocoa</i><br />
<b>Chocolate Cookie Crumb Crust </b>(recipe) <br />
11/2–2 cups whipped topping or whipped cream<br />
<i>Chocolate curls</i>, as garnish<br />
<br />
Per Serving:<br />
Calories: 225% calories from fat: 32 Protein (gm): 7.7 Carbohydrate (gm): 30.3 Fat (gm): 8 Saturated fat (gm): 3.4 Cholesterol (mg): 38.6 Sodium (mg): 311<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.5<br />
<br />
1. Beat <i>cream cheese</i> until fluffy in large bowl; beat in sugar, eggs, <i>vanilla</i>, and salt. Mix in melted <i>chocolate </i>and <i>cocoa</i>. Pour filling into crust in springform pan. <br />
2. Place pan on rack in 6-quart <i>crockpot</i>; cover, placing 3 layers of paper towels under lid and cook on high until <i>cheesecake </i>is just set in the center, 21/2 to 3 hours. Turn off heat and let stand, covered, in <i>crockpot</i> 1 hour. Remove from <i>crockpot</i> and cool on wire rack. Refrigerate, covered, 8 <br />
hours or overnight. Spread whipped topping over <i>cheesecake </i>and garnish with <i>chocolate curls</i>.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-17951596446093027222013-03-02T23:00:00.000+02:002013-03-02T23:00:02.208+02:00Five-Layer Bars - 365 Crockpot Recipe<h1>
Five-Layer Bars - 365 Crockpot Recipe</h1>
<b>16 servings</b><br />
11/2 cups<i> graham cracker crumbs</i><br />
1 tablespoon each: melted margarine or butter, <i>honey</i><br />
2/3cup semi-sweet<i> chocolate morsels</i><br />
1/3cup each: flaked <i>coconut</i>, chopped toasted <i>walnuts</i><br />
1 can (15 ounces) reduced-fat sweetened condensed milk<br />
<br />
Per Serving:<br />
Calories: 204% calories from fat: 26 Protein (gm): 4.4 Carbohydrate (gm): 34.0 Fat (gm): 6.0 Saturated fat (gm): 2.3 Cholesterol (mg): 4.4 Sodium (mg): 120<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.5<br />
<br />
1. Press combined <i>graham cracker crumbs</i>, margarine, and <i>honey </i>in bottom of 7-inch springform pan; sprinkle with <i>chocolate morsels</i>, <i>coconut</i>, and <i>walnuts</i>; drizzle condensed milk over the top. Place pan on rack in 6-quart <i>crockpot</i>; cover and cook on low until milk is absorbed and cookies are almost firm to touch, 3 to 31/2 hours. Cool on wire rack 5 minutes for cookies to firm; remove side of pan. Cut into wedges or squares while still slightly warm.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-78798845034278822652013-03-02T05:30:00.000+02:002013-03-02T05:30:01.182+02:00Vanilla Cookie-Pecan Crust - 365 Crockpot Recipe<h1>
Vanilla Cookie-Pecan Crust - 365 Crockpot Recipe</h1>
<b>Makes one 7-inch crust</b><br />
1 cup <i>vanilla </i>wafer cookie crumbs<br />
1/4 cup ground toasted <i>pecans</i><br />
2–3 tablespoons each: melted margarine or butter, <i>honey</i><br />
<br />
1. Combine <i>vanilla </i>crumbs, <i>pecans</i>, and margarine in 7-inch springform pan; add enough <i>honey </i>for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of 7-inch springform pan.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-21669947666067289612013-03-02T05:00:00.000+02:002013-03-02T05:00:03.896+02:00Raspberry Swirl Cheesecake - 365 Crockpot Recipe<h1>
Raspberry Swirl Cheesecake - 365 Crockpot Recipe</h1>
<b>8 servings</b><br />
1 pound reduced-fat<i> cream cheese</i>, room temperature<br />
1 cup reduced-fat sweetened condensed milk <br />
2 eggs<br />
1 teaspoon <i>vanilla</i><br />
1/4 teaspoon salt<br />
<b>Vanilla Cookie-Pecan Crust </b>(recipe)<br />
1/2 cup seedless <i>raspberry </i>preserves<br />
<br />
<br />
Per Serving:<br />
Calories: 348% calories from fat: 39 Protein (gm): 7.7 Carbohydrate (gm): 39.5 Fat (gm): 13.2 Saturated fat (gm): 5.9 Cholesterol (mg): 58.3 Sodium (mg): 329<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0<br />
<br />
1. Beat <i>cream cheese </i>in large bowl until fluffy; beatin sweetened condensed milk, eggs, <i>vanilla</i>, and salt. Pour mixture into crust in springform pan. Swirl in <i>raspberry </i>preserves.<br />
2. Place pan on rack in 6-quart <i>crockpot</i>; cover, placing 3 layers of paper towels under lid, and cook on high until <i>cheesecake </i>is set, but still slightly soft in the center, about 3 hours. Remove from <i>crockpot</i> and cool on wire rack. Refrigerate, covered, 8 hours or overnight. Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-50009572651246405532013-03-01T21:00:00.000+02:002013-03-01T21:00:02.459+02:00Chocolate Chip Bar Cookies - Best Crockpot Recipe<h1>
Chocolate Chip Bar Cookies - Best Crockpot Recipe</h1>
<b>16 servings </b><br />
8 tablespoons margarine or butter, room temperature<br />
1 egg<br />
1 teaspoon <i>vanilla</i><br />
1/4 cup each: granulated sugar, packed light <i>brown sugar</i><br />
1 cup all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 cup each: semi-sweet <i>chocolate morsels</i>, coarsely chopped <i>walnuts</i><br />
Vegetable cooking spray<br />
<br />
Per Serving:<br />
Calories: 169% calories from fat: 55 Protein (gm): 1.4 Carbohydrate (gm): 17.6 Fat (gm): 10.5 Saturated fat (gm): 2.7 Cholesterol (mg): 13.2 Sodium (mg): 148<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 2.0<br />
<br />
1. Beat margarine, egg, and <i>vanilla </i>in bowl until fluffy; mix in combined sugars. Mix in combined flour, baking soda, and salt. Mix in <i>chocolate morsels </i>and <i>walnuts</i>. Spread dough evenly in bottom of greased 7-inch springform pan. Cover and cook on high until toothpick inserted in center comes out <br />
clean, 3 to 31/2 hours. Turn lid askew and cook 20 minutes longer. Cool in pan on wire rack 5 minutes; remove side of pan. Cut into bars while warm. Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-16285342102206998442013-03-01T06:00:00.000+02:002013-03-01T06:00:04.297+02:00Gingersnap Crumb Crust - 365 Crockpot Recipe<h1>
Gingersnap Crumb Crust - 365 Crockpot Recipe</h1>
<b>Makes one 7-inch crust</b><br />
1/2 cup <i>graham cracker crumbs</i><br />
1/2 cup gingersnap cookie crumbs<br />
2–3 tablespoons each: melted margarine or butter, <i>honey</i><br />
<br />
1. Combine <i>graham crumbs</i>, <i>gingersnap crumbs</i>, and margarine in 7-inch springform pan; add enough <i>honey </i>for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of pan.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-62382086847275930062013-03-01T05:00:00.000+02:002013-03-01T05:00:04.296+02:00Pear Cheesecake - 365 Crockpot Recipe<h1>
Pear Cheesecake - 365 Crockpot Recipe</h1>
<b>8 servings</b><br />
8 ounces reduced-fat <i>cream cheese</i>, room temperature<br />
1/2 cup sugar<br />
2 tablespoons flour<br />
1/4 teaspoon salt<br />
1 cup reduced-fat sour cream<br />
1 egg<br />
1 teaspoon <i>vanilla </i>extract<br />
1 medium pear, peeled, thinly sliced<br />
<b>Gingersnap Crumb Crust</b> (<a href="http://365crockpot.blogspot.com/2013/02/gingersnap-crumb-crust-365-crockpot.html" target="_blank">recipe</a>)<br />
Chopped candied <i>ginger</i>, as garnish<br />
<br />
Per Serving:<br />
Calories: 270% calories from fat: 37 Protein (gm): 5.5nCarbohydrate (gm): 37.6nFat (gm): 13.2 Saturated fat (gm): 5.9 Cholesterol (mg): 58.3 Sodium (mg): 329<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0<br />
<br />
1. Beat <i>cream cheese</i>, sugar, flour, and salt in large bowl until smooth; beat in sour cream, egg, and <i>vanilla</i>. Arrange pear slices on crust in springform pan; pour filling over pears.<br />
2. Place <i>cheesecake </i>on rack in 6-quart <i>crockpot</i>; cover, placing 3 layers of paper towels under lid and cook on high until <i>cheesecake </i>is just set in the center, 31/2 to 4 hours. Turn off heat and let stand, covered, in <i>crockpot</i> 1 hour. Remove from <i>crockpot</i> and cool on wire rack. Refrigerate, covered, 8 hours or overnight. Garnish with candied <i>ginger</i>.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-858738836438825072013-02-28T15:30:00.000+02:002013-02-28T15:30:01.050+02:00Graham Cracker Crumb Crust - Best Crockpot Recipe<h1>
Graham Cracker Crumb Crust - Best Crockpot Recipe</h1>
<b>Makes one 7-inch crust</b><br />
11/4 cups <i>graham cracker crumbs</i><br />
2 tablespoons sugar<br />
3 tablespoons margarine or butter, melted<br />
1–2 tablespoons <i>honey</i><br />
<br />
1. Combine <i>graham crumbs</i>, sugar, and margarine in 7-inch springform pan; add enough <i>honey </i>for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of pan. Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-67651924826369895842013-02-28T11:30:00.000+02:002013-02-28T11:30:02.702+02:00New York-Style Cheesecake - 365 Crockpot Recipe<h1>
New York-Style Cheesecake - 365 Crockpot Recipe</h1>
<b>8 servings </b><br />
1 pound reduced-fat <i>cream cheese</i>, room temperature <br />
1/2 cup sugar<br />
2 eggs<br />
11/2 tablespoons cornstarch<br />
1/4 teaspoon salt<br />
3/4cup reduced-fat sour cream<br />
1 teaspoon <i>vanilla</i><br />
<b>Graham Cracker Crumb Crust</b> (<a href="http://365crockpot.blogspot.com/2013/02/graham-cracker-crumb-crust-best.html" target="_blank">recipe</a>)<br />
<br />
Per Serving:<br />
Calories: 335% calories from fat: 46 Protein (gm): 10.1 Carbohydrate (gm): 35.4 Fat (gm): 17.0 Saturated fat (gm): 8.1 Cholesterol (mg): 86.6 Sodium (mg): 546<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 3.0<br />
<br />
1. Beat <i>cream cheese </i>and sugar in large bowl until light and fluffy; beat in eggs, cornstarch, and salt, <br />
blending well. Mix in sour cream and <i>vanilla</i>; pour into crust in springform pan.<br />
2. Place pan on rack in 6-quart <i>crockpot</i>; cover, placing 3 layers of paper towels under lid, and cook on high until <i>cheesecake </i>is set, but still slightly soft in the center, 2 to 3 hours. Turn off heat and let stand, covered, in <i>crockpot </i>1 hour. Remove from <i>crockpot</i> and cool on wire rack. Refrigerate, covered, 8 hours or overnight.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-12574856859485468522013-02-28T05:00:00.000+02:002013-02-28T05:00:01.994+02:00Spice Pudding Cake - Best Crockpot Recipe<h1>
Spice Pudding Cake - Best Crockpot Recipe</h1>
<b>12 servings</b><br />
Vegetable cooking spray<br />
1 package (18.25 ounces) spice cake mix<br />
1 package (1 ounce) instant butterscotch pudding<br />
1 cup each: reduced-fat sour cream, water<br />
3/4cup <b>canola oil</b><br />
1 egg<br />
1 can (8 ounces) crushed pineapple, undrained<br />
<br />
Per Serving:<br />
Calories: 353% calories from fat: 49 Protein (gm): 2.9 Carbohydrate (gm): 41.6 Fat (gm): 19.2 Saturated fat (gm): 3.6 Cholesterol (mg): 24.3 Sodium (mg): 337<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0 <br />
<br />
1. Spray bottom and side of <i>crockpot</i> with vegetable spray. Combine remaining ingredients in <br />
bowl; beat at medium speed until combined, about 2 minutes. <br />
2. Pour into <i>crockpot</i>; cover and cook on low 5 to 6 hours. The cake <br />
will rise almost to the top of the<i> crockpot</i>; it will bubble slowly and is done when bubbling stops and the cake begins to pull away from the side of the <i>crockpot</i>. Spoon warm cake onto plates.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-13355907958280016332013-02-27T21:30:00.000+02:002013-02-27T21:30:00.972+02:00Hot Fudge Pudding Cake - 365 Crockpot Recipe<h1>
Hot Fudge Pudding Cake - 365 Crockpot Recipe</h1>
<b>6 servings</b><br />
1 cup all-purpose flour<br />
1/2 cup packed light<i> brown sugar</i><br />
6 tablespoons Dutch process <i>cocoa</i>, divided<br />
11/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1/2 cup2% reduced-fat milk<br />
2 tablespoons vegetable oil<br />
1 teaspoon <i>vanilla </i><br />
1/3cup granulated sugar<br />
11/2 cups boiling water<br />
<br />
Per Serving:<br />
Calories: 192% calories from fat: 18 Protein (gm): 2.9 Carbohydrate (gm): 36.6 Fat (gm): 4 Saturated fat (gm): 0.5 Cholesterol (mg): 0.3 Sodium (mg): 178<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 0.0<br />
<br />
1. Wrap bottom of springform pan in aluminum foil. Combine flour, <i>brown sugar</i>, 3 tablespoons <i>cocoa</i>, baking powder, and salt in medium bowl. Whisk combined milk, oil, and <i>vanilla </i>into flour mixture, mixing well. <br />
2. Spoon batter into greased 7-inch springform pan. Mix remaining 3 tablespoons <i>cocoa </i>and granulated sugar; sprinkle over cake batter. Slowly pour boiling water over the back of a large spoon or spatula over batter; do not stir. Place pan on rack in 6-cup<i>crockpot</i>; cover and cook on high <br />
until cake springs back when touched, about 2 hours. Cool pan on wire rack 10 minutes; remove side of pan and serve warm. Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-41890624132403551102013-02-27T12:00:00.000+02:002013-02-27T12:00:01.512+02:00Marble Pound Cake - Best Crockpot Recipe<h1>
Marble Pound Cake - Best Crockpot Recipe</h1>
<b>8 servings</b><br />
3/4cup low-fat buttermilk<br />
1 teaspoon <i>vanilla</i><br />
1/2 teaspoon baking soda<br />
6 tablespoons margarine or butter, room temperature<br />
1 cup sugar<br />
1 egg<br />
11/2 cups cake flour<br />
1⁄8teaspoon salt<br />
11/2 ounces semisweet <i>chocolate</i>, melted<br />
<b>Chocolate Glaze</b> (<a href="http://365crockpot.blogspot.com/2013/02/chocolate-glaze-365-crockpot-recipe.html" target="_blank">recipe</a>)<br />
<br />
Per Serving:<br />
Calories: 232% calories from fat: 28 Protein (gm): 2.9 Carbohydrate (gm): 39.4 Fat (gm): 7.3 Saturated fat (gm): 1.8 Cholesterol (mg): 0.7 Sodium (mg): 161<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0Bread: 2.5nMeat: 0.0nFat: 1.0<br />
<br />
1. Mix buttermilk, <i>vanilla</i>, and baking soda in bowl; let stand 2 to 3 minutes. Beat margarine and sugar until fluffy in large bowl. Beat in egg, blending well. Mix in combined flour and salt alternately with buttermilk mixture, beginning and ending with flour mixture. Reserve 11/2 cups batter; <br />
stir melted <i>chocolate </i>into remaining batter. <br />
2. Spoon batters alternately into greased and floured 9 x 5-inch loaf pan; swirl gently with knife. Place pan on rack in 6-quart <i>crockpot</i>; cover, placing 3 layers of paper toweling under lid, and cook on high until tooth-pick inserted in center of cake comes out clean, 4 to 41/2 hours. Remove <br />
pan and cool on wire rack 10 minutes; invert onto rack and cool. Drizzle with <i>Chocolate Glaze</i>. Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-12826222079158100352013-02-27T05:00:00.000+02:002013-02-27T05:00:01.362+02:00Flourless Mocha Mousse Cake - 365 Crockpot Recipe<h1>
Flourless Mocha Mousse Cake - 365 Crockpot Recipe</h1>
<b>8 servings</b><br />
1/2 cup Dutch process <i>cocoa</i><br />
3/4cup packed light <i>brown sugar</i><br />
3 tablespoons flour<br />
2 teaspoons instant <i>espresso powder</i><br />
1⁄8teaspoon salt<br />
3/4cup 2% reduced-fat milk<br />
1 teaspoon <i>vanilla</i><br />
2 ounces each: coarsely chopped semi-sweet and bittersweet <i>chocolate</i><br />
1 egg<br />
3 egg whites<br />
1⁄8teaspoon cream of tartar<br />
1/3cup granulated sugar<br />
<i>Cocoa </i>or powdered sugar, as garnish<br />
<br />
Per Serving:<br />
Calories: 251% calories from fat: 23 Protein (gm): 4.8 Carbohydrate (gm): 45.8 Fat (gm): 6.8 Saturated fat (gm): 3.2 Cholesterol (mg): 21.7 Sodium (mg): 79<br />
<br />
Exchanges:<br />
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.0<br />
<br />
1. Combine <i>cocoa</i>, <i>brown sugar</i>, flour,<i> espresso powder</i>, and salt in medium saucepan; gradually whisk in milk and <i>vanilla </i>to make smooth mixture. Whisk over medium heat until mixture is hot and sugar dissolved (do not boil). Remove saucepan from heat; add <i>chocolate</i>, whisking until melted. Whisk about 1/2 cup <i>chocolate </i>mixture into egg; whisk egg mixture back into saucepan. Cool to room temperature.<br />
2. Beat egg whites and cream of tartar to soft peaks; beat to stiff peaks, gradually adding granulated sugar. Stir about 1/4 of the egg whites into cooled <i>chocolate </i>mixture; fold <i>chocolate </i>mixture into remaining egg whites. <br />
3. Pour batter into lightly greased 7-inch springform pan; place on rack in 6-quart <i>crockpot</i>. Cover, placing 3 layers of paper toweling under lid, and cook on high until toothpick inserted 1/2-inch from edge of cake comes out clean (cake will look moist and will be soft in the center), 21/4 to 31/4 <br />
hours. Remove pan to wire rack and cool completely; refrigerate, loosely covered, 8 hours or overnight. Remove side of pan and place cake on serving plate; sprinkle top of cake generously with <i>cocoa</i>.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.comtag:blogger.com,1999:blog-3303739983068037944.post-90442241256806024582013-02-26T20:00:00.000+02:002013-02-26T20:00:03.684+02:00Coffee Glaze - 365 Crockpot Recipe<h1>
Coffee Glaze - 365 Crockpot Recipe</h1>
<b>Makes about 1/3cup</b><br />
3/4cup powdered sugar<br />
1 tablespoon margarine or butter, melted<br />
2–3 tablespoons strong brewed <i>coffee</i><br />
<br />
1. Mix powdered sugar, margarine, and enough <i>coffee </i>to make glaze consistency.Daniel Buchananhttp://www.blogger.com/profile/07834906377516670236noreply@blogger.com