In this episode, AVECC Member Service Specialist Cindy Bowman, AKA the Crock-pot Queen, joins Emily in the kitchen!

If you and your family love a good crock pot recipe, you're in luck! This episode is full of savory dishes and slow cookin'.

Crock-pot Roast:

Recipe by Cindy Bowman

• 1 Thawed Beef Roast 
• 1 bag Lipton Beefy Onion Soup Mix
• 2 Tbsp Better Than Bouillon Roasted Beef Base
• Cavenders Seasoning (to taste)
• McCormick's Garden Vegetable Seasoning (to taste)
• Warm Water (enough to cover roast)

1. Place thawed roast in crock pot
2. Pour 1 bag Lipton Beefy Onion Soup Mix and two tbsp of Better Than Bouillon Roasted Beef Base onto roast
3. Dust roast in Cavender's Seasoning and McCormick's Garden Vegetable Seasoning to taste. 
4. Pour water into the crock pot- enough to cover roast. 
5. Mix seasoning and bouillon into water
6. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours

Crock-pot Funeral Potatoes:

Recipe by Crock-Pot Ladies

• ¼ Cup Unsalted Butter

• 8 Ounces Cream Cheese

• 1 Cup Sour Cream

• 10.75 Ounces Canned Cream Of Celery Soup

• 1 Medium Yellow Onion (peeled and diced)

• 2 Cloves Garlic (minced)

• ¼ Teaspoon Freshly Ground Black Pepper

• 32 Ounces Frozen Diced Hash Brown Potatoes

• 2 Cups Shredded Cheddar Cheese

1. Melt butter on 50% power in microwave enough to get it softened. Pour into a large mixing bowl.
   ¼ Cup Unsalted Butter

2. Melt cream cheese in same container as butter on 50% power in 30 second increments, watching very closely to keep it from burning. Cream cheese does not need to be liquid, it just needs to be softened enough to be able to be stirred. Pour into the same mixing bowl as the butter.
   8 Ounces Cream Cheese

3. Add the sour cream, cream of celery soup, onion, garlic and black pepper to the bowl and stir well until everything is mixed together.

4. Add the frozen potatoes and shredded cheese and stir once more to mix thoroughly.
   32 Ounces Frozen Diced Hash Brown Potatoes –2 Cups Shredded Cheddar Cheese

5. Pour mixture into a 6 quart or larger slow cooker and spread evenly.

6. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours until the potatoes and onion are cooked through.

Crock-pot Apple Crisp:

Recipe by Slow Cooker Meals

Apples:

• 6 Fuji apples (peeled and sliced)

• 2 tbsp granulated sugar

• 1 tsp cinnamon

• ½ tsp nutmeg

Topping

• ¾ cup brown sugar

• ¾ cup old-fashioned oats

• ½ cup all-purpose flour

• 8 tbsp unsalted butter (diced into ½" cubes)

• Add sliced apples, granulated sugar, cinnamon, and nutmeg to a large mixing bowl. Stir to combine, then transfer to the slow cooker and spread out evenly.

• Add brown sugar, old-fashioned oats, and all-purpose flour to a large mixing bowl. Mix everything together. Then, add cubed butter and cut it into the oat mixture with two forks or a pastry cutter. 

• Spread the mixture over the apples in the slow cooker.

• Cover and cook on high for 2 hours. Turn on warm and remove the cover, and cool for 30 minutes.
  Serve warm with vanilla ice cream and enjoy!

Notes: 

Use a tart apple such as Fuji or granny smith.