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Slow Cooker Chili

on November 17, 2013

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Slow Cooker

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Chocolate and Berries Yogurt Dessert

Prep Time: 40min Total Time: 4hr40min Servings: 8 Ingredients 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix 1/4 cup vegetable oil 2 tablespoons water 1 egg 1 1/2 cups fresh raspberries 4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt 1 cup whipping cream, whipped 2 tablespoons hot fudge topping 1 cup fresh blueberries Directions 1Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. 2On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack. 3Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes. 4In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped

Apple Praline Pie

Prep Time: 30min Total Time: 2hr15min Servings: 8 Ingredients Pastry 2 2/3 cups Gold Medal® all-purpose flour 1 teaspoon salt 1 cup shortening 7 to 8 tablespoons cold water Filling and Topping 1 cup granulated sugar 1 cup chopped pecans 1/3 cup Gold Medal® all-purpose flour 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/4 teaspoon salt 8 cups thinly sliced peeled tart apples (7 medium) 3 tablespoons butter or margarine 1/4 cup packed brown sugar 2 tablespoons half-and-half Directions 1 In medium bowl, mix 2 2/3 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). 2 Gather pastry into

Heavenly Cheesecake

style="display: inline-block; height: 250px; width: 300px;"> Prep Time: 40min Total Time: 9hr55min Servings: 16 Ingredients 1 cup vanilla wafer, chocolate wafer, graham cracker or gingersnap cookie crumbs 2 tablespoons butter or margarine, melted 3 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 3 eggs 1 teaspoon vanilla 1 bag (12 ounces) white baking chips, (2 cups), melted 1/2 cup half-and-half Cut-up fresh strawberries, if desired Fresh mint leaf, if desired Directions 1 Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling. 2 Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top. 3 Bake 55 to

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Slow Cooker Chili

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