Serving size: 7
Calories per serving: 577

1. Tear bread into large pieces and put in a bowl and set aside
2. Puree the peaches and add eggs sugar vanilla and milk and set aside.
3. Mix together the oatmeal brown sugar and cinnamon with the butter till crumbly.
4. In a greased with butter crockpot layer 1/3 of the bread in buttered crockpot. Pour 1/3 of the egg mixture over the bread covering it, then layer 1/3 of the oatmeal mixture. Repeat two more times.
5. Put the crockpot on low and go to bed. Wake up and smell the cinnamon. Do not let this cook longer than 7-8 hours. Take crockpot out of the heat and let set for about 20 minutes while you make coffee and set the table.

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Serving size: 7
Calories per serving: 670

Heat large skillet over high to medium-high heat. Brown the beef roast on all sides. Make a layer of onions on the bottom of the Crock-pot. Sprinkle in some carrots, and a couple cloves of garlic. Place the browned roast on vegetables in the Crock-pot. Fill Crock-pot with remaining veggies (don't pack too full), starting with onions, then potatoes, and remaining carrots and garlic. Pour cream-of mushroom soup (or liquid of your choice) over roast and veggies (don't worry if it doesn't seem like enough liquid, it will melt and the meat and veggies will give up liquid). Make sure Crock-pot lid is on tightly, cover and cook for 8-10 hours on low. Meat should be falling apart and veggies cooked through.

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Serving size: 5
Calories per serving: 837

1. Do not pre-heat the slow cooker.
2. Dice up the onion, add to crock pot.
3. Rub the ribs with salt and pepper, add to crock pot.
4. Dump BBQ sauce on top.
5. Cook on low setting for 8-10 hours.
6. Try not to lift the lid too much.
7. The meat will FALL OFF THE BONE!

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Serving size: 8
Calories per serving: 251

1. Coat the inside of a 2 1/2 quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
2. Whisk together the flour and baking powder in a medium bowl and set aside.
3. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
4. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
5. Add the flour mixture and stir until thoroughly mixed.
6. Pour the batter into the slow cooker and spread it evenly.
7. In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
8. Pour the mixture over the batter in the slow cooker.
9. Cover and cook on high for 1 1/4 to 2 1/4 hours, depending on size of the crock pot.
10. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
11. (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
12. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.