Slow Cooker Apple Butter

INGREDIENTS:

• 6½ pounds apples, peeled, cored and sliced (I used a combination of Granny Smith and Fuji)
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves (I used whole cloves. The cloves cooked down and broke up during blending)
• ¼ teaspoon salt
• 1 tablespoon vanilla extract

DIRECTIONS:

1. Place apples in slow cooker. In a medium bowl, whisk together the sugars, cinnamon, nutmeg, cloves and salt. Sprinkle over the apples and stir gently to combine. Cook on low for 10 hours.
2. Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours.
3. Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Alternately, you could puree in batches in a food processor or regular blender.) If you want the apple butter thicker, you can continue to cook it on low with the lid of the slow cooker slightly ajar so that steam can escape.
4. Allow the mixture to cool, then spoon into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

Chocolate-Banana Bread

INGREDIENTS

Bread

• 2 cups Banana Nut Cheerios® cereal
• 3/4 cup sugar
• 1/4 cup canola or vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla
• 1 egg
• 1 cup mashed very ripe bananas (2 medium)
• 2 cups all-purpose flour
• 1/4 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup miniature semisweet chocolate chips

Topping

• 1/2 cup Banana Nut Cheerios cereal

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
2. In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon and spread evenly in pan.
3. Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
4. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.

NOTE: Mini chips are used in this recipe because the larger ones can sink to the bottom.

Raspberry & Cream Shortcakes

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INGREDIENTS

• 2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
• 1/2 package (3-oz size) cream cheese
• 1/3 cup whipping cream
• 1 tablespoon sugar
• 1 drop almond extract
• 1 cup fresh raspberries
• 2 teaspoons butter or margarine, melted
• 1 teaspoon sugar

DIRECTIONS

1. Bake biscuits as directed on bag.
2. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in whipping cream, 1 tablespoon sugar and the almond extract.
3. Gently fold in raspberries. Refrigerate until serving time.
4. Remove biscuits from oven. Brush tops and sides with butter; sprinkle with 1 teaspoon sugar. Cool 5 minutes.
5. Split biscuits; fill with cream cheese mixture. If desired, garnish with additional raspberries.

Strawberries and Cream Dessert Squares

INGREDIENTS

Crust

• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/2 cup butter or margarine, softened
• 1 egg

Filling

• 1 cup white vanilla baking chips (6 oz)
• 1 package (8 oz) cream cheese, softened

Topping

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/3 cup water
• 10 to 12 drops red food color, if desired

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling.
   
4. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Raspberry Napoleons

INGREDIENTS

• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1/3
• cup chocolate pudding
• 2 cups fresh raspberries
• Whipped cream and chocolate curls

DIRECTIONS

1. Separate dough into 8 triangles. Cut each triangle in half into 2 triangles. Place on ungreased cookie sheet. Bake at 375°F 8 to 10 minutes or until golden brown. Remove to cooling rack. Cool completely.
2. Spread half of the pudding over eight triangles; top with half of the raspberries. Repeat layers. Garnish with whipped cream and chocolate curls.

Brownie and Strawberry Shortcake

Fudge brownie mix stands in for shortcake in this twist on a fruity favorite, with white chocolate pudding mix added to whipped cream.
INGREDIENTS

1	box (1 lb 3.8 oz) fudge brownie mix
1/2	cup vegetable oil
1/4	cup water
3	eggs
2 1/2	cups milk
2	boxes (4-serving size each) white chocolate instant pudding and pie filling mix
1	pint (2 cups) whipping (heavy) cream
3	cups sliced fresh strawberries

Directions

1. Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and eggs with spoon until well blended. Spread batter in pan.
2. Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
3. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until thickened. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate.
4. Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each with 1/4 cup pudding mixture and 2 tablespoons strawberries. Repeat layers.