Wednesday, March 21, 2012

Creative Slow-Cooker Meals by Cheryl Moeller

Make these two recipes today for after school snack and breakfast tomorrow from Creative Slow-Cooker Meals. Mulled Apple Cider (Puts the apple back into Apple Cider) Ingredients: 1 gallon fresh apple juice or cider 1 cinnamon stick 4 to 6 whole cloves (optional) 2 apples, washed and cored (but not peeled) 2 individual herbal apple tea bags Directions: 1. Add all ingredients to slow cooker and stir. Cover and cook on low for 8 to 10 hours. 2. To serve, strain out cinnamon stick, cloves, apples, and tea bags. Ladle into mugs. I love drinking apple cider year round, but it never tastes quite the same out of season. This is a great way to spruce it up! For variety, substitute two pears instead of the apples. Finger Lake Moose Munch Ingredients: 1/2 cup vegetable oil 1/2 cup real maple syrup 2 tsp. vanilla extract 2 cups 5 minute oats 2 cups bran flake cereal 1/2 cup sliced almonds 1 cup raisins 1 cup dried cranberries 1 cup dried blueberries 1 cup chopped walnuts Directions: 1. Toss ingredients together in the slow cooker until everything is evenly but lightly coated. 2. Cover and cook on low for 4 hours, stirring once halfway through baking. 3. Let cool completely. Store at room temperature for up to one month in an airtight container. This is a great "make-ahead" recipe, and I always make sure to keep some Moose Munch on hand! It's delicious with milk in the morning or as a grab-and-go breakfast on the way to....
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