Chili Croutons - 365 Crockpot Recipe

Makes 1 1/2cups
1 1⁄2cups cubed firm or day-old French bread (1⁄2-inch)
Vegetable cooking spray
Chili powder

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.

Creamed Corn Soup - Great Crockpot Recipe

31⁄2cups vegetable broth
1⁄2cup chopped onion
1 medium Idaho potato, peeled, cubed
2 cloves garlic, minced
1⁄2teaspoon ground coriander
1 can (151⁄2ounces) whole kernel corn, drained
2 medium tomatoes, chopped
1 cup reduced-fat milk
2 tablespoons cornstarch
Salt and cayenne pepper, to taste
Paprika, as garnish

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 3.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5

Combine broth, onion, potato, garlic, and coriander in crockpot; cover and cook on high 4 hours. Process soup in food processor or blender until almost smooth; return to crockpot. Add corn and tomatoes; 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 soup with paprika.

Brussels Sprouts Soup - 365 Crockpot Recipe

1 pound Brussels sprouts, halved
1⁄2 cup chopped onion
2 teaspoons minced garlic
1⁄2 teaspoon dried rosemary leaves
1 cup each: vegetable broth, 2% reduced-fat milk
Salt and white pepper, to taste
Ground nutmeg, as garnish

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 4.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 0.5

Combine Brussels sprouts, onion, garlic, rosemary, and broth in crockpot; cover and cook on high
until Brussels sprouts are very tender, 2 to 4 hours. Process soup and milk in food processor or blender until smooth; season to taste with salt and white pepper. Sprinkle each bowl of
soup lightly with nutmeg.

Chocolate Indulgence Brownies - 365 Crockpot Recipe

24 servings
3 eggs
3/4cup packed light brown sugar
2 teaspoons vanilla
2 cups chocolate cookie crumbs
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2/3cup chopped dates
1/2 cup reduced-fat semisweet chocolate morsels

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.5

1. Beat eggs, brown sugar, and vanilla in large bowl until thick, about 2 minutes. Fold in cookie crumbs, cocoa, and salt; fold in dates and chocolate morsels.
2. Pour batter into greased and floured 9 x 5-inch loaf pan; place on rack in 6-quart crockpot. 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.

Cream of Artichoke and Mushroom Soup - Crockpot Recipe

2 cups vegetable broth
1 package (9 ounces) frozen artichoke hearts, thawed, finely chopped
3⁄4cup chopped portobello mushrooms
2 tablespoons chopped onion
1 cup light cream or whole milk
2 tablespoons cornstarch
Salt and white pepper, to taste
Paprika, as garnish

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 1.0 Fat: 1.5

Combine all ingredients, except cream, cornstarch, salt, white pepper, and paprika, in crockpot; 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 white pepper. Sprinkle each bowl of soup with paprika.

Five-Layer Bars - 365 Crockpot Recipe

16 servings
11/2 cups graham cracker crumbs
1 tablespoon each: melted margarine or butter, honey
2/3cup semi-sweet chocolate morsels
1/3cup each: flaked coconut, chopped toasted walnuts
1 can (15 ounces) reduced-fat sweetened condensed milk

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.5

1. Press combined graham cracker crumbs, margarine, and honey in bottom of 7-inch springform pan; sprinkle with chocolate morsels, coconut, and walnuts; drizzle condensed milk over the top. Place pan on rack in 6-quart crockpot; 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.

Vanilla Cookie-Pecan Crust - 365 Crockpot Recipe

Makes one 7-inch crust
1 cup vanilla wafer cookie crumbs
1/4 cup ground toasted pecans
2–3 tablespoons each: melted margarine or butter, honey

1. Combine vanilla crumbs, pecans, and margarine in 7-inch springform pan; add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of 7-inch springform pan.

Pear Cheesecake - 365 Crockpot Recipe

8 servings
8 ounces reduced-fat cream cheese, room temperature
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 cup reduced-fat sour cream
1 egg
1 teaspoon vanilla extract
1 medium pear, peeled, thinly sliced
Gingersnap Crumb Crust (recipe)
Chopped candied ginger, as garnish

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0

1. Beat cream cheese, sugar, flour, and salt in large bowl until smooth; beat in sour cream, egg, and vanilla. Arrange pear slices on crust in springform pan; pour filling over pears.
2. Place cheesecake on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid and cook on high until cheesecake is just set in the center, 31/2 to 4 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight. Garnish with candied ginger.

Graham Cracker Crumb Crust - Best Crockpot Recipe

Makes one 7-inch crust
11/4 cups graham cracker crumbs
2 tablespoons sugar
3 tablespoons margarine or butter, melted
1–2 tablespoons honey

1. Combine graham crumbs, sugar, and margarine in 7-inch springform pan; add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of pan.

Spice Pudding Cake - Best Crockpot Recipe

12 servings
Vegetable cooking spray
1 package (18.25 ounces) spice cake mix
1 package (1 ounce) instant butterscotch pudding
1 cup each: reduced-fat sour cream, water
3/4cup canola oil
1 egg
1 can (8 ounces) crushed pineapple, undrained

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0

1. Spray bottom and side of crockpot with vegetable spray. Combine remaining ingredients in
bowl; beat at medium speed until combined, about 2 minutes.
2. Pour into crockpot; cover and cook on low 5 to 6 hours. The cake
will rise almost to the top of the crockpot; it will bubble slowly and is done when bubbling stops and the cake begins to pull away from the side of the crockpot. Spoon warm cake onto plates.

Hot Fudge Pudding Cake - 365 Crockpot Recipe

6 servings
1 cup all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons Dutch process cocoa, divided
11/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup2% reduced-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/3cup granulated sugar
11/2 cups boiling water

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 0.0

1. Wrap bottom of springform pan in aluminum foil. Combine flour, brown sugar, 3 tablespoons cocoa, baking powder, and salt in medium bowl. Whisk combined milk, oil, and vanilla into flour mixture, mixing well.
2. Spoon batter into greased 7-inch springform pan. Mix remaining 3 tablespoons cocoa 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-cupcrockpot; cover and cook on high
until cake springs back when touched, about 2 hours. Cool pan on wire rack 10 minutes; remove side of pan and serve warm.

Marble Pound Cake - Best Crockpot Recipe

8 servings
3/4cup low-fat buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
6 tablespoons margarine or butter, room temperature
1 cup sugar
1 egg
11/2 cups cake flour
1⁄8teaspoon salt
11/2 ounces semisweet chocolate, melted
Chocolate Glaze (recipe)

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0Bread: 2.5nMeat: 0.0nFat: 1.0

1. Mix buttermilk, vanilla, 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;
stir melted chocolate into remaining batter.
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 crockpot; 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
pan and cool on wire rack 10 minutes; invert onto rack and cool. Drizzle with Chocolate Glaze.

Coffee Glaze - 365 Crockpot Recipe

Makes about 1/3cup
3/4cup powdered sugar
1 tablespoon margarine or butter, melted
2–3 tablespoons strong brewed coffee

1. Mix powdered sugar, margarine, and enough coffee to make glaze consistency.

Buttercream Frosting - Best Crockpot Recipe

Makes about 11/2cups
21/2 cups powdered sugar
1 tablespoon margarine or butter, room temperature
1/2 teaspoon vanilla
1–2 tablespoons milk
1. Mix powdered sugar, margarine, vanilla, and enough milk to make
spreading consistency.

Red Velvet Cake - Best Crockpot Recipe

8 servings
3/4cup sugar
3 tablespoons vegetable shortening
1 egg
1 teaspoon vanilla
1 bottle (1 ounce) red food color
1/4 cup unsweetened cocoa
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
11/2 teaspoons white distilled vinegar
Buttercream Frosting (recipe)

Per Serving:
Calories: 265% calories from fat: 21 Protein (gm): 3.4 Carbohydrate (gm): 48.8 Fat (gm): 6.3 Saturated fat (gm): 1.6 Cholesterol (mg): 27.2 Sodium (mg): 185

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.0

1. Beat sugar and shortening until well blended in large bowl. Add egg and vanilla, blending well; beat in food color and cocoa until well blended. Mix in combined flour, baking soda, and salt alternately with combined buttermilk and vinegar, beginning and ending with dry ingredients.
2. Pour batter into greased and floured 1-quart soufflé dish; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 2 to 23/4hours; remove to wire rack and cool 10 minutes. Invert onto rack and cool; frost with Buttercream Frosting.

Buttery Glaze - Best Crockpot Recipe

Makes about1/3cup
1 cup powdered sugar
1/2 teaspoon butter extract
Milk

1. Mix powdered sugar and butter extract with enough milk to make a
glaze consistency.

Warm Rum Sauce - 365 Crockpot Recipe

Makes 11/2 cups
1/4 cup sugar
1 tablespoon cornstarch
11/4 cups 2% reduced-fat milk
2 tablespoons each: rum or 1/2 teaspoon rum extract, margarine or butter
1/2 teaspoon vanilla
1⁄8teaspoon ground nutmeg

1. Mix sugar and cornstarch in small saucepan; whisk in milk and rum. Whisk over medium heat until mixture boils and thickens, 1 to 2 minutes. Remove from heat; stir in margarine, vanilla, and nutmeg. Serve warm.

Cream Cheese Glaze - Best Crockpot Recipes

Makes about 3/4cup

2 ounces reduced-fat cream cheese, room temperature
1 tablespoon margarine or butter, room temperature
1/2 teaspoon vanilla
11/2 cups powdered sugar
Milk

1. Beat cream cheese, margarine, and vanilla in medium bowl until
smooth; beat in powdered sugar and enough milk to make thick glaze
consistency.

Boston Brown Bread

2 loaves (6–8 servings each)

2/3 cup whole-wheat flour
1/3 cup each: yellow cornmeal, chopped walnuts, raisins
2 tablespoons light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup 2% reduced-fat milk
1/4 cup light molasses
1 tablespoon lemon juice


Per Serving:
Calories: 104; % calories from fat: 22; Protein (g): 2.3; Carbohydrate (g): 19.1; Fat (g): 2.7; Saturated fat (g): 0.4; Cholesterol (mg): 1.1; Sodium (mg): 188

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 1.0; Meat: 0.0; Fat: 0.5


1. Combine all ingredients, except milk, molasses, and lemon juice, in bowl. Add combined milk,
molasses, and lemon juice, mixing well; spoon mixture into two greased and floured 16-ounce cans. Cover tops of cans with greased aluminum foil, securing with rubber bands.

2. Stand cans in crockpot; add enough boiling water to come halfway up sides of cans, making sure foil does not touch water. Cover and cook on high 2 hours; turn heat to low and cook until wooden skewer inserted in breads comes out clean, about 4 hours. Uncover cans and stand on wire
rack to cool 10 minutes. Loosen sides of bread by gently rolling cans on counter, or remove bottoms of cans and push breads through.

Banana Bread with Brown Sugar - 365 Crockpot Recipe

1 loaf (16 servings)

4 tablespoons margarine or butter, room temperature
1.4 cup applesauce
2 eggs
2 tablespoons 2% reduced-fat milk or water
3.4 cup packed light brown sugar
1 cup mashed ripe bananas (2.3 medium bananas)
13.4 cups all-purpose flour
2 teaspoons baking powder
1.2 teaspoon baking soda
1.4 teaspoon salt
1.4 cup coarsely chopped walnuts or pecans


Per Serving:
Calories: 146; % calories from fat: 30; Protein (g): 1.6; Carbohydrate (g): 23.7; Fat (g): 4.9; Saturated fat (g): 0.9; Cholesterol (mg): 26.6; Sodium (mg): 184

Exchanges:
Milk: 0.0; Vegetable: 0.0; Fruit: 0.0; Bread: 1.5; Meat: 0.0; Fat: 1.0


1. Beat margarine, applesauce, eggs, milk, and brown sugar in large bowl until smooth. Add bananas and mix at low speed; beat at high speed 1 to 2 minutes. Mix in combined flour, baking powder, baking soda, and salt; mix in walnuts.

2. Pour batter into greased 9 x 5-inch loaf pan. Place pan on rack in 6-quart crockpot; cover and cook on high until toothpick inserted in center of bread comes out clean, 2 to 3 hours. Cool in pan on wire rack 5
minutes; remove bread from pan and cool on wire rack.