FOR THE DAILY SOUTHERNER
If you stay busy, your crockpot can be your best friend. Even for dessert. These recipes take 2-3 hours to cook in your crockpot, so they can be cooking away while you are enjoying little league games or t-ball.
The first recipe is one of my favorites. It's cheesecake without all of the usual cheesecake effort.
The second recipe only has two ingredients. That makes it very easy to create! It uses blueberry pie filling but you could substitute another flavor and get the same results.
The next recipe is chocolate banana cake. This one has 4 ingredients. It's that simple. Mix it up, plop it in and forget about it for a little over an hour.
The next recipe is unusual. It's pineapple zucchini. If you garden, as we do, you know that by early summer you have zucchini coming out of your ears. You can't eat it all, you can't give it away because everyone else had plenty growing in their yard too. So, here is your solution! It's sweet, delicious and easy to make.
The last recipe is a delicious twist on standard cornbread. This one has coconut in it! Your kids will love it.
Crock Pot Cheesecake
3 8oz Packages of Philadelphia Cream Cheese
3/4 Cup Sugar
6 Graham Crackers (full pieces), pulverized into crumbs
3 Tablespoons of Stick Butter, melted
Allow Cream Cheese to get to room temperature. Open cream cheese and place in large bowl.
Add the sugar. Mix until sugar and cream cheese are well blended. Add the 3 eggs one at a time. After adding an egg, blend, then add the next egg, mix and add the last egg.
In a separate bowl, add graham cracker crumbs and melted butter. Mix well as this will form your crust.
Choose a pan or small crock type cooking pan that will fit in the bottom of your crockpot with room left on the side. You want to be able to pull the pan out without too much difficulty.
Add the graham cracker crumbs mixture to the bottom of the pan. Press to sides to form the crust.
Add the cream cheese mixture to the top of the graham crackers.
Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
The cheesecake will begin to crack on the sides. Let cool for 30 minutes to 1 hour.
Remove and let set in the refrigerator for at least 1 hour.
Crockpot Blueberry Angel Food Cake
1 Angel Food Cake Mix
1 Can Blueberry Pie Filling
In a bowl, combine the dry angel food cake mix and the blueberry pie filling. Mix well.
Spray the crockpot with non-stick spray. Add this to a 5 or 6 qt crockpot.
NOTE: the mixture is going to fizz up and expand in size. Cook on high for 2 hours until the top is just slightly wet. Turn off and serve.
Crock-Pot Chocolate Banana Cake
1 Devil Foods Cake Mix
3 Medium Eggs
1/3 Cup Vegetable Oil
3 Medium Bananas, mashed
In bowl, mix Dry cake mix, eggs, and vegetable oil. Add mashed bananas and mix well.
Add batter to a well-greased cooking pan that fits into your crock-pot. Cook on high for 1 hour to 1 hour and 20 minutes.
Dust with powder sugar and serve.
Crock-Pot Pineapple Zucchini
1 (46 oz) Can of Pineapple Juice
4 Medium Zucchini (need 4 quarts of pieces)
1 1/2 Cup Lemon Juice
3 Cups Sugar
5 or 6 Pint Canning Jars with matching lids and rings.
Peel and chop or shred zucchini. You want pieces that resemble the size of pineapple.
Add Pineapple juice, lemon juice and sugar to 5 quart or larger crock-pot.
Cook on high for 30 minutes until the sugar dissolves.
Add zucchini and stir. Cook on high for 4 hours or until the zucchini is soft like pineapple.
Add pineapple zucchini and juices evenly to the jars leaving 1/2 in in headspace. Process in boiling bath water for 15 minutes.
Let cool and check for seal. Use in place of pineapple in recipes or eat from the jar.
This is a great way to use that entire garden zucchini. Also a “sneaky” way to get your family to eat zucchini! I was surprised how the pieces tasted like pineapple.
Crockpot Coconut Cornbread
1 1/4th Cup of Flour
3/4th Cup of Bob’s Red Mill Cornmeal
1/2 Cup of Sugar
1/2 Teaspoon of Salt
4 Teaspoons of Baking Powder
1 Cup of Milk
1/3 Cup of Butter
1 1/2 Cup Coconut
A Tin that will fit in your Crock or a Hefty EZ Foil Cake Pan 8 inch
Baker’s Joy or Pam
Mix all dry ingredients. Mix in all wet ingredients
Spray Tin well with Baker’s Joy Place Tin in Crock-Pot at bottom.
Spray Tin foil with Baker’s Joy, then cover lightly the corn bread mixture.
Bake on high for 2 hours.
After 2 hours remove foil, if the middle still needs to be cooked, remove foil and continue cooking, for 15-30 minute intervals, rechecking every few minutes for doneness.