Shiitake-Portobello Chowder - 365 Crockpot Recipe

4 entrée servings
3 cups reduced-sodium vegetable broth
4 shallots, thinly sliced
2 large potatoes, cubed (1⁄4-inch)
2 cups each: sliced shiitake mushroom caps, cubed portobello mushrooms
2 tablespoons Marsala wine (optional)
Salt and white pepper, to taste
1⁄4cup (1 ounce) shredded Gruyère or Swiss cheese

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 1.0

1. Combine all ingredients, except wine, salt, white pepper, and cheese, in crockpot; cover and cook on high to 4 to 5 hours. Stir in wine; season to taste with salt and white pepper. Sprinkle each bowl of soup with cheese.

Savory Mushroom and Barley Soup - 365 Crockpot Recipe

4 entrée servings
3 cups water
1 can (141⁄2ounces) diced tomatoes, undrained
3⁄4cup each: chopped onion, celery, carrots
1 teaspoon dried savory leaves
3⁄4teaspoon crushed fennel seeds
2 cups sliced cremini or white mushrooms
1⁄2cup quick-cooking barley
Salt and pepper, to taste

Per Serving:
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

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

1. Combine all ingredients, except barley, salt, and pepper, in crockpot; cook on high 4 to 6 hours, adding barley during last 30 minutes. Season to taste with salt and pepper.

Garlic Vegetable Soup - Great 365 Crockpot Recipe

8 entrée servings
2 quarts water
1 can (15 ounces) navy or Great Northern beans, rinsed, drained
1 pound tomatoes, peeled, seeded, coarsely chopped
1 cup each: diced new potatoes, coarsely chopped carrots, cut green beans (1⁄2-inch), chopped leeks (white parts only)
1⁄2cup chopped celery
6 large cloves garlic, minced
2 tablespoons each: tomato paste, dried basil leaves
Salt and pepper, to taste

Per Serving:
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

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

1. Combine all ingredients, except salt and pepper, in 6-quart crockpot; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper.

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.

Black Magic Garlic Chowder - 365 Crockpot Recipe

4 first-course servings
1 can (15 ounces) black beans, rinsed, drained, divided
1 can (14 ounces) reduced-sodium vegetable broth, divided
1 garlic bulb, cloves peeled, thinly sliced or chopped
2 small serrano chilies, seeded, minced
1 pound plum tomatoes, coarsely chopped
Salt and pepper, to taste
Chili Croutons (recipe)
1⁄4cup each: chopped parsley, reduced-fat sour cream

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 0.5

1. Process 3⁄4cup beans and 3⁄4cup broth in food processor or blender until smooth. Combine puréed and whole black beans with remaining broth, garlic, chilies, and tomatoes in crockpot; cover and cook on low 6 to 8 hours. Season to taste with salt and pepper. Top each bowl of chowder with Chili Croutons, parsley, and a dollop of sour cream.

Easy Mexican Corn and Bean Soup - 365 Crockpot Recipe

4 entrée servings
21⁄2cups tomato juice
1 can (141⁄2ounces) diced tomatoes, undrained, puréed
2 cups each: whole kernel corn, canned kidney beans
3⁄4cup each: finely chopped large onion, green bell pepper
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon each: ground cumin, sugar
Salt and pepper, to taste

Per Serving:
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

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

1. Combine all ingredients, except salt and pepper, in crockpot; cover and cook on high 3 to 4 hours. Season to taste with salt and pepper.

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.

Chocolate Cookie Crumb Crust - Best Crockpot Recipe

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

1. Combine cookie 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.

Chocolate Cheese Pie - 365 Crockpot Recipe

10 servings
1 pound reduced-fat cream cheese, room temperature
3/4cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 ounce bittersweet chocolate, melted
1/4 cup Dutch process cocoa
Chocolate Cookie Crumb Crust (recipe)
11/2–2 cups whipped topping or whipped cream
Chocolate curls, as garnish

Per Serving:
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

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

1. Beat cream cheese until fluffy in large bowl; beat in sugar, eggs, vanilla, and salt. Mix in melted chocolate and cocoa. Pour filling into crust in springform pan.
2. Place pan 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, 21/2 to 3 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. Spread whipped topping over cheesecake and garnish with chocolate curls.

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.

Raspberry Swirl Cheesecake - 365 Crockpot Recipe

8 servings
1 pound reduced-fat cream cheese, room temperature
1 cup reduced-fat sweetened condensed milk
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
Vanilla Cookie-Pecan Crust (recipe)
1/2 cup seedless raspberry preserves

Per Serving:
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

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

1. Beat cream cheese in large bowl until fluffy; beatin sweetened condensed milk, eggs, vanilla, and salt. Pour mixture into crust in springform pan. Swirl in raspberry preserves.
2. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid, and cook on high until cheesecake is set, but still slightly soft in the center, about 3 hours. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight.

Chocolate Chip Bar Cookies - Best Crockpot Recipe

16 servings
8 tablespoons margarine or butter, room temperature
1 egg
1 teaspoon vanilla
1/4 cup each: granulated sugar, packed light brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup each: semi-sweet chocolate morsels, coarsely chopped walnuts
Vegetable cooking spray

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 2.0

1. Beat margarine, egg, and vanilla in bowl until fluffy; mix in combined sugars. Mix in combined flour, baking soda, and salt. Mix in chocolate morsels and walnuts. Spread dough evenly in bottom of greased 7-inch springform pan. Cover and cook on high until toothpick inserted in center comes out
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.

Gingersnap Crumb Crust - 365 Crockpot Recipe

Makes one 7-inch crust
1/2 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
2–3 tablespoons each: melted margarine or butter, honey

1. Combine graham crumbs, gingersnap crumbs, 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.

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.

New York-Style Cheesecake - 365 Crockpot Recipe

8 servings
1 pound reduced-fat cream cheese, room temperature
1/2 cup sugar
2 eggs
11/2 tablespoons cornstarch
1/4 teaspoon salt
3/4cup reduced-fat sour cream
1 teaspoon vanilla
Graham Cracker Crumb Crust (recipe)

Per Serving:
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

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 3.0

1. Beat cream cheese and sugar in large bowl until light and fluffy; beat in eggs, cornstarch, and salt,
blending well. Mix in sour cream and vanilla; pour into crust in springform pan.
2. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid, and cook on high until cheesecake is set, but still slightly soft in the center, 2 to 3 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.

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.

Flourless Mocha Mousse Cake - 365 Crockpot Recipe

8 servings
1/2 cup Dutch process cocoa
3/4cup packed light brown sugar
3 tablespoons flour
2 teaspoons instant espresso powder
1⁄8teaspoon salt
3/4cup 2% reduced-fat milk
1 teaspoon vanilla
2 ounces each: coarsely chopped semi-sweet and bittersweet chocolate
1 egg
3 egg whites
1⁄8teaspoon cream of tartar
1/3cup granulated sugar
Cocoa or powdered sugar, as garnish

Per Serving:
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

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

1. Combine cocoa, brown sugar, flour, espresso powder, and salt in medium saucepan; gradually whisk in milk and vanilla to make smooth mixture. Whisk over medium heat until mixture is hot and sugar dissolved (do not boil). Remove saucepan from heat; add chocolate, whisking until melted. Whisk about 1/2 cup chocolate mixture into egg; whisk egg mixture back into saucepan. Cool to room temperature.
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 chocolate mixture; fold chocolate mixture into remaining egg whites.
3. Pour batter into lightly greased 7-inch springform pan; place on rack in 6-quart crockpot. 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
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 cocoa.

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.

Chocolate-Coffee Cake - Best Crockpot Recipe

12 servings
6 tablespoons margarine or butter, room temperature
11/3cups sugar
2 eggs
1 cup all-purpose flour
1/3cup Dutch process cocoa
1/2 teaspoon baking soda
1/4 teaspon each: baking powder, salt
1–2 tablespoons each: instant espresso or coffee, boiling water
1/3cup reduced-fat sour cream
Coffee Glaze (recipe)

Per Serving:
Calories: 208% calories from fat: 29 Protein (gm): 2.8 Carbohydrate (gm): 34.4 Fat (gm): 6.7
Saturated fat (gm): 1.4 Cholesterol (mg): 30.4 Sodium (mg): 177

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.0

1. Beat margarine and sugar in bowl until fluffy; beat in eggs one at a time, beating well after each addition. Mix in combined dry ingredients alternately with combined espresso, boiling water, and sour cream, beginning and ending with dry ingredients.
2. Pour batter into greased and floured 6-cup fluted cake pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 4 to 41/2 hours. Cool cake on wire rack 10 minutes; invert cake onto rack and cool. Drizzle cake with Coffee Glaze.

Chocolate Zucchini Cake - 365 Crockpot Recipe

8 servings
1/4 cup each: room temperature margarine or butter, applesauce
3/4cup sugar
1 egg
1/4 cup low-fat buttermilk
1 teaspoon vanilla
11/4 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon each: baking soda, baking powder
1/4 teaspoon each: salt, ground cinnamon and cloves
1 cup finely chopped or shredded zucchini
1/4 cup semisweet chocolate morsels
Powdered sugar, as garnish

Per Serving:
Calories: 291% calories from fat: 25 Protein (gm): 4 Carbohydrate (gm): 51.8 Fat (gm): 8.4 Saturated fat (gm): 2.4 Cholesterol (mg): 26.9 Sodium (mg): 189

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.5

1. Beat margarine, applesauce, and sugar in large bowl until smooth. Mix in egg, buttermilk, and vanilla. Mix in combined flour, cocoa, baking soda, baking powder, salt, and spices; mix in zucchini and chocolate morsels.
2. Pour batter into greased and floured 6-cup fluted cake pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 3 to 4 hours. Cool cake on wire rack 10 minutes; invert cake onto rack and cool. Sprinkle generously with powdered sugar.

Chocolate Glaze - 365 Crockpot Recipe

Makes about 1/3cup
3/4cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 teaspoon vanilla
Milk
1. Mix powdered sugar, cocoa, vanilla, and enough milk to make glaze
consistency.

Chocolate Sauerkraut Cake - Best Crockpot Recipe

8 servings
3/4cup sugar
1/4 cup vegetable shortening
1 egg
1 teaspoon vanilla
1/4 cup unsweetened cocoa
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon each: baking powder, baking soda
1/4 teaspoon salt
1/2 cup beer or water
1/3cup finely chopped sauerkraut, well-drained, rinsed
Chocolate Glaze (recipe)

Per Serving:
Calories: 210% calories from fat: 30 Protein (gm): 3.1 Carbohydrate (gm): 32.9 Fat (gm): 6.9 Saturated fat (gm): 2 Cholesterol (mg): 23.2 Sodium (mg): 229

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.0

1. Beat sugar and shortening in large bowl until blended; beat in egg, vanilla, and cocoa. Mix in combined flour, baking powder, baking soda, and salt alternately with beer, beginning and ending with dry ingredients; mix in sauerkraut.
2. Pour batter into greased and floured 6-cup fluted cake pan; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 21/2 to 3 hours. Cool cake on wire rack 10 minutes; invert onto rack and cool. Drizzle Chocolate Glaze over.

Chocolate Chip Peanut Butter Cake - 365 Crockpot Recipe

8 servings
1/3cup each: room temperature margarine or butter, granulated and packed light brown sugar
2 eggs
1/2 cup each: chunky peanut butter, reduced-fat sour cream
12/3cups self-rising flour
1/4 teaspoon salt
1/2 cup semi-sweet chocolate morsels
Hot fudge or chocolate sauce (optional)

Per Serving:
Calories: 352% calories from fat: 52 Protein (gm): 7.4 Carbohydrate (gm): 36.4 Fat (gm): 21.4 Saturated fat (gm): 5.9 Cholesterol (mg): 57.1 Sodium (mg): 402

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 4.0

1. Beat margarine and sugars in bowl until fluffy; beat in eggs, blending well. Mix in peanut butter
and sour cream; mix in flour, salt, and chocolate morsels.
2. Pour batter into greased and floured 6-cup fluted cake pan; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 2 to 21/2 hours. Cool cake on wire rack 10 minutes; invert onto rack and cool. Serve with hot fudge sauce.

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.

Applesauce Cake with Buttery Glaze - Crockpot Recipe

12 servings
1/2 cup margarine or butter, room temperature
3/4cup packed light brown sugar
1 egg
3/4cup applesauce
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon each: salt, ground cinnamon
1/4 teaspoon each: baking soda, ground cloves
Buttery Glaze (recipe)

Per Serving:
Calories: 242% calories from fat: 31 Protein (gm): 2.1 Carbohydrate (gm): 39.5 Fat (gm): 8.4 Saturated fat (gm): 1.7 Cholesterol (mg): 17.7 Sodium (mg): 306

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

1. Beat margarine and sugar in large bowl until blended; beat in egg, apple-sauce, and vanilla. Mix in combined remaining ingredients, except Buttery Glaze, stirring until well blended.
2. Pour batter into greased and floured 6-cup fluted cake pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 21/2 to 3 hours. Cool cake on wire rack 10 minutes; invert onto rack and cool.

Gingerbread Cake - 365 Crockpot Recipe

12 servings
11/2 cups self-rising flour
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon each: ground allspice, salt
8 tablespoons margarine or butter, room temperature
2/3cup light molasses
3/4cup packed light brown sugar
1 egg, lightly beaten
1/2 cup 2% reduced-fat milk
1/2 teaspoon baking soda
Cream Cheese Glaze (recipe)

Per Serving:
Calories: 315% calories from fat: 29 Protein (gm): 2.8 Carbohydrate (gm): 53.4 Fat (gm): 10.0 Saturated fat (gm): 2.4 Cholesterol (mg): 20.7 Sodium (mg): 410

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.5 Meat: 0.0 Fat: 1.5

1. Combine flours, spices, and salt in large bowl. Combine margarine, molasses, and brown sugar in 4-cup glass measure; microwave on high until margarine is melted, about 2 minutes, stirring to blend. Whisk margarine mixture into flour mixture, blending well; whisk in egg. Whisk in com-bined milk and baking soda until blended.
2. Pour batter into greased and floured 7-inch springform pan; place on rack in crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, about 5 hours. Cool in pan on wire rack 10 minutes; remove side of pan and cool. Drizzle with Cream Cheese Glaze.

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.

Pumpkin Ginger Cake Rounds with Warm Rum Sauce

Pumpkin Ginger Cake Rounds with Warm Rum Sauce - Crockpot Recipe

2 cakes (4 to 6 servings each)

1/2 cup each: canned pumpkin, packed light brown sugar
1/4 cup each: room temperature margarine or butter, light molasses
1 egg
11/2 cups all-purpose flour
1/2 teaspoon each: baking powder, baking soda, ground allspice, cloves, and ginger
Warm Rum Sauce (recipe)

Per Serving:
Calories: 212% calories from fat: 27 Protein (gm): 3.3 Carbohydrate (gm): 35.5 Fat (gm): 6.5 Saturated fat (gm): 1.3 Cholesterol (mg): 21.6 Sodium (mg): 177

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 1.0

1. Combine pumpkin, brown sugar, margarine, molasses, and egg in large mixer bowl; beat at medium speed until well blended. Mix in combined flour, baking powder, baking soda, allspice,
cloves, and ginger, blending at low speed until moistened.
2. Pour batter into two greased and floured 16-ounce cans. Stand cans in crockpot; cover and cook on high until wooden skewer inserted in cakes comes out clean, about 21/2 hours. Stand cans on wire rack to cool 10 minutes. Loosen sides of cakes by gently rolling cans on counter, or remove bottom ends of cans and push cakes through. Slice and serve with Warm Rum Sauce.

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.

Lemony Carrot Cake with Cream Cheese Glaze

Lemony Carrot Cake with Cream Cheese Glaze - Best Crockpot Recipe

12 servings
12 tablespoons margarine or butter, room temperature
3/4cup packed light brown sugar
3 eggs
2 cups shredded carrots
1/3cup each: raisins, coarsely chopped walnuts
Grated zest of 1 lemon
11/2 cups self-rising flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Glaze (recipe)

Per Serving:
Calories: 337 % calories from fat: 43 Protein (g): 4.5 Carbohydrate (g): 44.3 Fat (g): 16.6 Saturated fat (g): 3.5 Cholesterol (mg): 55.1 Sodium (mg): 491

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

1. Beat margarine and brown sugar in large bowl until fluffy; beat in eggs
one at a time, beating well after each addition. Mix in carrots, raisins, walnuts, and lemon zest. Fold in combined flour, baking powder and salt.
2. Pour batter into greased and floured 7-cup springform pan; place on rack in crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, about 31/2 hours. Cool pan on wire rack 10 minutes; remove side of pan and cool. Drizzle cake with Cream Cheese
Glaze.