Recipes shared at Stampin' Up Headquarters

Today I get to visit Stampin' Up Headquarters and share a couple recipes. Here they are! Both are from my new cookbook, which is available for purchase in the right margin.

Fall Harvest Chowder
200 Slow Cooker Creations pg. 34

Ingredients:

1/2 pound ground beef, browned and drained

1/2 cup chopped onion, or 1/4 cup dried minced onion

4 cups water

1 cup diced carrots

1 cup diced celery

1 cup peeled and cubed potatoes

1 can (28 oz.) diced tomatoes

1 can (8 oz.) tomato puree

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon crushed bay leaves

1 1/2 teaspoons Italian seasoning

Method:

Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. For thicker chowder, cook on low heat for 8-10 hours.

Apple Nut Cobbler
200 Slow Cooker Creations pg. 186

Ingredients:

2 cans (21 oz.) apple pie filling*

1 white or yellow cake mix

1/2 cup butter or margarine, melted

1/3 cup chopped pecans

*other pie filling flavors can be substituted (cherry, blueberry, peach, etc.)

Method:

Spread the pie filling in a greased 4 1/2- 6 quart slow cooker. Sprinkle cake mix over the top. Drizzle butter evenly over cake mix and then top with nuts. Cover and cook on low heat for 4 hours, or on high heat for 2 hours. Serve hot with a scoop of vanilla ice cream.

Note: Use 1/4 cup melted butter and 1/3 cut water in place of 1/2 cup butter or margarine for a low-fat version.