Slow Cooker Cinnamon Rolls

(Crock Pot recipe) - Makes 10

Dough:
1 cup + 2 Tblsp. warm whole milk (120 F)
2 tsp. honey
1 (0.25 oz.) pkg. instant dry yeast
3-1/4 cups all-purpose flour
1/4 cup sugar
1/2 tsp. kosher salt
6 Tblsp. unsalted butter, melted and cooled
1 large egg, lightly beaten

Filling:
6 Tblsp. unsalted butter, softened
1/3 cup firmly packed light brown sugar
1-1/2 Tblsp. ground cinnamon
1/4 tsp. ground nutmeg

Glaze:
1/2 (8-oz.) pkg. cream cheese, softened
2-1/2 cups confectioners' sugar, sifted
2 Tblsp. heavy whipping cream
1/2 tsp. vanilla extract

Spray a 5- to 6-quart slow cooker with cooking spray.  Line slow cooker with parchment paper, trimming edges of paper just below the rim.  Spray parchment with cooking spray.

For dough:  In the bowl of a stand mixer fitted with the whisk attachment, place warm milk and honey.  Gently stir in yeast, and let stand for 5 minutes.

In a medium bowl, whisk together flour, sugar, and salt.  With mixer on low speed, gradually add flour mixture to milk mixture, beating just until combined.  Add melted butter and egg; beat just until a dough forms.  Switch to the dough hook attachment; beat at medium speed until dough is smooth and elastic, 5 to 7 minutes.

For filling:  On a lightly floured surface, roll dough into a 15" x 9" rectangle.  Spread butter onto dough.  In a small bowl, stir together brown sugar, cinnamon, and nutmeg.  Spring sugar mixture over butter.  Starting with one long side, roll dough into a log; pinch seam to seal.  Slice into 12 rolls.  Place rolls in slow cooker.

Cover and cook on high for 2 hours.  Using the parchment as handles, carefully lift cooked cinnamon rolls from slow cooker insert.

For glaze:  In a large bowl, beat cream cheese with a mixer at medium-high speed until creamy.  Gradually add confectioners' sugar, beating until smooth.  Add cream and vanilla, beating just until combined.  Drizzle glaze over rolls.

Source:  Taste of the South Magazine
Photo Credit:  Taste of the South Magazine

Apple Cobbler

(Crock Pot recipe) - Makes 8 servings

5 Honeycrisp apples, cored and sliced into 8 sections
1/2 cup + 2 Tblsp. sugar, divided
3 Tblsp. cornstarch
2 Tblsp. orange zest
2 Tblsp. fresh orange juice
3-1/2 tsp. ground cinnamon, divided
1/2 (10.2 oz.) can refrigerated buttermilk biscuits
Vanilla ice cream and caramel sauce, to serve

Line a 6-quart slow cooker with foil.

In a large bowl, stir together apples, 1/2 cup sugar, cornstarch, orange zest, orange juice, and 2 tsp. cinnamon until combined.  Spoon mixture into slow cooker.

Cut biscuits into 6 wedges.  Place wedges on top of apples.  In a small bowl, combine remaining 2 Tblsp. sugar and remaining 1-1/2 tsp. cinnamon.  Sprinkle over biscuit wedges.  Cover and cook on high or 2-1/2 hours.  Serve with vanilla ice cream and caramel sauce.

Source:  Taste of the South Magazine
Photo Credit:  Taste of the South Magazine

Crock Pot Cinnamon Roll Casserole

2 cans (12-oz. ea.) refrigerated cinnamon rolls, cut into quarters, icing packets reserved
4 eggs
1/2 c. heavy whipping cream
4 Tblsp. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg

Place a layer of cinnamon rolls at bottom of GREASED crock pot.

Beat eggs in small bowl.

Mix cream, syrup, vanilla, and spices until blended well; add to the eggs and combine.  Pour entire mixture evenly over the cinnamon rolls in the crock pot.

Spread remaining cinnamon roll pieces over the other rolls in the crock pot.  Squeeze one packet of icing randomly over all of the cinnamon rolls.

Cover and cook on low for 2 hours or until sides are golden and rolls are set.

Drizzle remaining icing packet over cinnamon rolls.  Serve warm.

Serves 6-8

Recipe from wishesndishes.com
Photo credits:  wishesndishes.com

Crock Pot Chicken

1 whole chicken, about 5 lb., prepped for cooking
paprika
salt
pepper
poultry seasoning or chicken rub

Make 6-10 small balls of aluminum foil and place in bottom of crock pot.

Season chicken inside and out with paprika, salt, pepper, and poultry seasoning (or chicken rub) according to taste.

Place chicken on top of aluminum foil balls in crock pot.  Cook on high for 4 to 4-1/2 hours and internal temperature of meat reaches 165 F.

Baste with natural juices and let rest for 5-10 minutes before eating.

Photo courtesy of No. 2 Pencil

Savory Pot Roast

1 can cream of mushroom soup
1 envelope Lipton Onion Soup Mix
6 small red potatoes, halved
6 medium carrots, cut into 2" pieces
3 - 3 1/2 lb. boneless beef bottom round roast or chuck pot roast

Stir soup, onion soup mix, potatoes and carrots in crock pot.  Add beef and turn to coat.  Cover and cook on low 8 - 9 hours or until beef is fork-tender.

Campbell's Kitchen

Italian Chicken

2 (8 oz.) pkgs. cream cheese
2 cans cream of chicken soup
2 pkgs. Italian salad dressing mix
8 chicken breasts

Combine and put in crock pot. Cook on low all day or on high for 6 to 8 hours. Serve over rice or noodles.