Crock Pot Caramel Apple Dump Cake

Ingredients

• 1 box Betty Crocker Butter Yellow Cake Mix (15.25 oz.)
• 2 cans Apple Pie Filling (21 oz. each)
• 1 stick Butter, melted
• ½ cup Smucker's Caramel Sundae Syrup

Instructions

1. Spray inside of Crock Pot with non-stick cooking spray.
2. Dump cans of Apple Pie Filling into bottom of Crock Pot, and spread evenly.
3. Evenly drizzle ½ cup Caramel Syrup over apple pie filling.
4. In a medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. (break up large chunks into small crumbles using a spoon)
5. Pour butter/cake crumble mixture over the Caramel/Apple Pie Filling layer in the Crock Pot, spread out evenly, and cover Crock Pot with lid.
6. Cook on HIGH for 2 hours, or LOW for 4 hours.
7. Serve up with some Whip Cream or a scoop of Vanilla Ice Cream and enjoy!

Sauce for Ham

1 pkg powdered glaze mix (comes with spiral-sliced Costco ham)
1 can cranberry sauce - whole or jellied

Mix together and simmer over medium heat until sugar is dissolved.
Serve as a sauce with the ham.

Disgustingly Rich Brownies

2 cups sugar
1 1/4 cups flour
4 eggs
3/4 cup cocoa
2 sticks butter
1 tsp vanilla
1/4 tsp salt

Grease or spray an 8" X 8" baking pan.
Melt butter over low heat.
I a mixing bowl, combine cocoa and sugar; stir in melted butter.
Add eggs and vanilla and mix well.
Add flour and salt.  Mix until just smooth.
Place mixture in prepared pan and spread out in a even layer.
Bake at 350° about 40 - 50 minutes, until brownies just begin to pull away from sides of the pan or until a pick inserted in the center comes out clean.

(From a children's cookbook... my kids loved these when they were little!)

Hot Chicken Salad (casserole)

3 cups cooked, cubed chicken
1 1/2 cups diced celery
1 cup diced green pepper
1/2 cup diced onion
1 cup shredded cheddar cheese
3 cups cooked rice
2 cans cream of chicken soup
1 cup mayonnaise
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
Topping:
3 cups bread crumbs tossed with 1/4 cup melted butter

Toss together:
chicken, celery, green pepper, onion, cheese, rice

Mix together:
soups, mayo, milk, salt & pepper

Pour soup mixture over chicken mixture and stir to combine.
Place in a 13 X 9 sprayed baking dish.
Spread buttered crumbs evenly over top.
Bake at 350° about 30 minutes or until hot and bubbly.
Serves 9 - 12

Crock Pot Macaroni and Cheese

2 cups dry elbow macaroni, cooked
12 oz. evaporated milk
1 1/2 cups milk
 4 cups cheddar cheese, grated
4 TBS melted butter
1 tsp salt
1/4 tsp pepper

1/4 tsp sugar
2 eggs, beaten
paprika to taste (optional)

Spray crock pot with non-stick spray.
Place cooked macaroni in pot.
Add milks, salt, pepper, butter, and cheese.
Combine eggs and sugar and add to mixture.
Sprinkle with paprika.
Cook on HIGH for 3 hours.

(From Leslie Smith)

Raspberry Jello Salad

1 10-oz pkg frozen raspberries
2 3-oz pkgs raspberry jello
2 cups boiling water
1 pint vanilla ice cream
1 8-oz can frozen pink lemonade concentrate

Thaw raspberries and drain (reserve juice to make up part of water)
Dissolve jello in boiling water.
Add ice cream and stir until melyed.
Stir in pink lemonade concentrate.
Chill until partially set.
Add raspberries.
Pour into dis and chill until completely set.

Chicken Pan Pie

5 - 6 boneless, skinless chicken breasts - cooked and cubed
1 can cream of chicken soup
1 can chicken broth
1 cup sour cream
2 - 3 cups frozen mixed vegetables - no need to thaw
1 1/2 cups Bisquik
1 1/2 cups milk

Preheat oven to 400°
Place chicken in bottom of a 13" X 9" baking dish.
Sprinkle vegetables on top.
Add pepper to taste.
Mix together soups and sour cream and pour over chicken and vegetables.
Mix together Bisquik and milk and pour evenly over all.
Bake 1 hour until top is golden.