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DESSERTS
Baked Apples
Yield: 4 servings
4 large baking apples, Rome or York
2 tbsp lemon juice
2 tbsp butter, melted
3 tbsp brown sugar
1
⁄
2
tsp nutmeg
1
⁄
2
tsp cinnamon
1. Peel, core and cut apples in halves. Place in Slow Cooker. Drizzle with lemon
juice and butter. Sprinkle with sugar and spices.
2. Cover and cook on HIGH for 3-4 hours or until tender.
VEGETABLES
Three Vegetable Cheese Bake
Yield: 10-12 servings
1 (16-oz) package frozen broccoli florets
1 (16-oz) package frozen cauliflower
1 (16-oz) package frozen Brussels sprouts
2 (10-oz) cans condensed cream of mushroom soup
1
1
⁄
2
lbs Velveeta
®
cheese, cut into 16 pieces
1. Thaw frozen foods. Place ingredients in Slow Cooker in order listed.
2. Cover and cook on HIGH for 3-4 hours or until vegetables are tender.
Maple Baked Beans
Yield: 15 servings
5 (14-oz) cans pork ‘n beans
1
⁄
4
cup chopped onion
1
⁄
3
cup maple syrup
2 tsp dry mustard
6 slices of bacon, cooked and crumbled
1. Combine ingredients in Slow Cooker.
2. Cover and cook on HIGH for 3-4 hours or until thick and hot.
Baked Potatoes
Yield: 6 servings
6 medium baking potatoes
vegetable oil
seasoning salt
1. Wash potatoes and pat dry. Poke holes in potatoes. Rub vegetable oil onto
potatoes and sprinkle with seasoning salt. Place potatoes in Slow Cooker.
2. Cover and cook on HIGH for 3-4 hours.
MAXSC5W Use and Care Guide23.