Crock Pot Stuffed Peppers

Usually when I suggest I have Stuffed Peppers for dinner, I get groans from the family.  I finally decided I was going to make them anyway.  There were gobbled up in no time.  This was a very tasty recipe that required little prep time. The peppers are stuffed with a ground beef, rice, cheese, Rotel mixture seasoned with onion, salt, pepper, and Worcestershire sauce. The peppers are cooked on low for about 6 hours in the crock pot.  About 15 minutes before serving they are topped with cheese.  Delicious.

The family really enjoyed this dish.  I see more Stuffed Peppers for dinner in our future.

CROCK POT STUFFED PEPPERS

From The Country Cook

Ingredients

6 bell peppers

1 lb lean ground beef (90/10)

1 cup cooked rice

1 (10 oz) can Rotel, or tomato sauce

1 cup pimiento cheese (or shredded cheese)

1 tsp dried minced onion

1 tsp salt

1/2 tsp black pepper

1 tsp Worcestershire sauce

shredded cheese, for topping

Instructions

1. In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.

2. Cut the tops off the peppers and remove the ribs and seeds.

Add 1/4 cup water into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)

3. Then begin stuffing them with the meat mixture. It may seem like all the meat won't fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.

4. Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.

About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt.

Serves 6

Crock Pot Mississippi Chicken

My family loved Mississippi Roast.   So when I found this recipe for Mississippi Chicken, I decided to give it a try.  This recipe is a dinner saver.  It is so easy to make and the end result is delicious. There is very little preparation time,  you place the ingredients in the crock pot, set, and your dinner is cooking.  When the chicken is cooked, shred return to the pot, stir and serve.  You are ready to enjoy a delicious dinner.
I served the shredded chicken with some corn and biscuits.  The next day for lunch, I made Mississippi chicken sandwiches.  Both were delicious.



Crock Pot Mississippi Chicken
From The Country Cook
Ingredients
3 lbs boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers

Instructions
1. Add chicken breasts to the bottom of the slow cooker.
2. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
Then, top with stick of butter.

3. Cover and cook on low for 6-8 hours. The chicken will produce its own juices so you don't have to add any other liquid to this.
4. When it's ready, take a couple of forks and shred the chicken. It will be very tender.

Serves 6

Slow Cooker Mongolian Beef

Mongolian Beef is one of my favorites to order when I go out. I love the tenderness of the beef and the flavor of the sauce.   I found a tasty slow cooker recipe that recreates this dish beautifully and with little effort.

You start by slicing some flank steak into thin slices and coat it with cornstarch.  In a slow cooker you place some soy sauce, water, brown sugar, carrots, and garlic.  Add the meat, stir, cover and cook for 5 hours on low.  Before serving, stir the beef and serve over rice.  Top with some green onion slices if desired.

You and your family are in for delicious dinner that was so easy to prepare.   Enjoy.

Slow Cooker Mongolian Beef
From The Recipe Critic
INGREDIENTS
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

INSTRUCTIONS

1. Cut flank steak into thin strips. In a zip lock bag add flank steak pieces and cornstarch. Shake to coat.
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Serves 4-6

Slow Cooker Carne Asada

Carne Asada is my favorite meat for making burritos and tacos. It is very flavorful and tender.  When making Carne Asada, I usually use flank steak and marinade it.  You can also use skirt steak.  This is the first time I have made it in a slow cooker and it was delicious.  The meat was tender, moist, and had a wonderful flavor.  I usually serve the Carne Asada with tortillas, sliced radishes, cilantro, avocados, and lime wedges.

Slow Cooker Carne Asada
From Slow Cooker Gourmet Adapted Slightly by From My Southwest Kitchen

Ingredients:
1 (2.5-3) pound flank steak
1/4 cup olive oil
1/4 cup orange juice
2 cloves minced garlic
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon chopped cilantro
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
Flour or corn tortillas
Garnishes: Cilantro,  lime wedges, sliced radishes, avocado chunks

Directions:
1. Place flank steak in the bottom of the slow cooker.
2. Add the olive oil, orange juice, garlic, lime juice, honey, cilantro, salt, chili powder, and cumin in a small mixing bowl and whisk together.

3. Pour the marinade over the flank steak.  Cover and set the slow cooker to low.  Cook for 8 hours.

4. Remove the meat from the slow cooker and shred with 2 forks.  Place the meat back in the slow cooker and coat with the juices.
5. Serve on tortillas and garnish with lime wedges, sliced radishes, and avocado chunks.

Serves 6

Crock Pot Hearty Beef and Pasta Soup

I love this soup recipe.  Why you ask - because it is that perfect meal to prepare when you have a busy day ahead of you or you would just like a day to relax a bit.  Most of the ingredients are placed in a slow cooker except for a can of beans, pasta and cheese.  You add those ingredients about 30 minutes before you are going to serve the soup. 

Another reason to love this soup is the taste.  It is a very satisfying soup that is truly delicious.  All of the ingredients work well together with not having one overpower the other.  For example, having too many beans in soup.  With this soup - that is not the case. 

So on your next busy day or when you just want to have a day for yourself bring out the crock pot and enjoy a bowl of this soup.



Crock Pot Hearty Beef And Pasta Soup
From Slow Cooker Kitchen Adapted Slightly From My Southwest Kitchen

Special Equipment: Crock pot 6-quart

Ingredients:
1 pound lean ground beef
2 whole carrots, diced
2 celery stalks, diced
1 onion, diced
2 cloves of garlic, minced
1 (28-ounce) can crushed tomatoes
2 (14.5 - ounce ) cans beef broth
1 teaspoon oregano
1 teaspoon dried basil
Salt and pepper
1 (15-ounce) can red kidney bean, drained and rinsed
1 cup  dry ditalini pasta  
Fresh Parmesan cheese

Directions:
1. In a skillet brown ground beef and drain fat.  Add the ground beef to the crock pot.  Stir well.
2. Add the carrots, celery, onion, garlic, tomatoes, beef broth, oregano,  and basil to the crock pot. 
3. Cover the crock pot and cook soup on low for 7-8 hours or on high 3-4 hours. 
4. About 30 minutes before serving time taste and season the soup with salt and pepper.  Add the beans and pasta.  Stir well and cover the crock pot.  Cook  for 30 minutes.
5.  Check pasta for doneness after 30 minutes.  If needed, cook a few minutes more.  
6. Ladle the soup into bowls and serve with grated Parmesan cheese on top.

Serves 6-8

Crock Pot Corn On The Cob

I have discovered a wonderful way to cook corn on the cob.  In the crock pot. The corn comes out moist and tasty.  The family enjoyed the taste and texture of the corn.    I am constantly amazed  at what you can cook in this wonderful device.

This is a very easy recipe to make.  You place the ear o corn on a piece of foil and put a pat of butter on top.  Wrap the corn tightly in the foil and place in the crock pot. Once you have wrapped all the corn in foil place them in a crock pot.  Turn the crock pot on low and cook for 4 hours.  The corn is ready to serve.

Serve the corn with butter, salt, and pepper, if you wish.



Crock Pot Corn On The Cob
Special Equipment: A 6-quart crock pot
Ingredients:

4 ears fresh corn, husked
4 tablespoons butter
Salt Pepper and extra butter
Foil

Directions:

1. Place an ear of corn on a piece of foil.  Add a tablespoon of butter on top of the corn.

2. Wrap the corn tightly in the foil and place in the crock pot.   Repeat until all ears are wrapped in foil.  Cover and cook on low for 4 to 5 hours.

3. Remove the corn from the crock pot and unwrap carefully.  Serve with salt, butter, and pepper.

Makes 4 servings

Crock Pot Mac and Cheese

When  I am asked to think of my favorite comfort food - Macaroni and Cheese is what instantly pops into my mind.  I love the rich cheese flavor and the pasta coated with this rich delicious sauce.  I have posted several recipes for Macaroni and Cheese but today's is one I recently discovered.

I found this recipe on the kitchn website.  I loved it because everything, including the pasta was cooked together in the crock pot. The recipe recommended using elbow macaroni and I stuck with that.  At times, uncooked pasta can be tricky to cook in the crock pot.  I have had meals where we have had crunchies in out pasta dish.

This is a  great recipe for busy days or just when you want a nice comfort meal to enjoy with family and friends.

Crock Pot Mac and Cheese

From the kitchn   adapted by  From My Southwest Kitchen

Serves 6 to 8

Ingredients
3 1/2 cups shredded  sharp cheddar cheese
1 pound elbow macaroni
2 cups  whole milk
2 (12-ounce) cans evaporated milk
1/2 teaspoon salt
1/2 teaspoon dry mustard, or 1 teaspoon dijon or yellow mustard 
1 teaspoon Cholula Hot Sauce
Equipment
6-quart or larger slow cooker
Spatula

Instructions

1. Combine ingredients in the slow cooker: Set 1/2 cup of grated cheese aside, then combine the rest of the ingredients in the slow cooker. Stir to make sure that everything is evenly distributed and the pasta is evenly coated. Smooth the top so the pasta is submerged.

1. Cover and cook on LOW for 2 to 4 hours: The pasta is done when it has absorbed all of the liquid and the pasta is soft. It will look soupy up until the last half-hour of cooking, and then it will quickly finish cooking and absorb all the liquid. If this is your first time making this recipe, start checking the pasta after about 2 hours, then continue checking it every 20 to 30 minutes until all the liquid is absorbed. Every slow cooker will be slightly different; once you've made this recipe once, make a note of the cooking time for future reference.

  

1. Sprinkle the reserved cheese over the pasta in the last 10 to 30 minutes of cooking. Cook until the cheese has melted or the rest of the liquid is absorbed into the pasta.
2. Serve: Serve this macaroni and cheese straight from the slow cooker. Leftovers will keep refrigerated for up to 5 days.

• Smaller slow cookers: Halve the recipe to make this macaroni and cheese in a 3-quart or smaller slow cooker.
• Crunchy-topped macaroni and cheese: For a crunchy top, melt a tablespoon of butter in a saucepan and mix in 1/2 cup of panko crumbs, crushed corn flakes, or breadcrumbs. Cook until the crumbs are golden, then set aside. Sprinkle these over the macaroni and cheese in the last half-hour of cooking, and leave the slow cooker partially covered.

Crock Pot Beef Brisket

I love the aroma which fills the house as this beef brisket is cooking in the crock pot.  This is one of the family's favorite dinners and it is so easy to make.   Place the brisket on foil and cover in a mixture of barbecue sauce, chili sauce, soy sauce, Worcestershire sauce and liquid smoke.  Wrap the meat in foil and place in the crock pot.  Cook the brisket on low for 8 hours.  Remove and slice.  I spooned some of the sauce from the pan over my brisket before serving.  MMM delicious and so simple to make.



         
Beef Brisket

Ingredients:

1 (4.5-5 pound) beef brisket trimmed and cut in half
½ cup Barbecue Sauce
¼ cup chili sauce
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons Liquid Smoke
1 teaspoon Cholua  Hot Sauce


Directions:

1. Mix the barbecue sauce, chili sauce, soy sauce, Worcestershire sauce, and liquid smoke together in a mixing bowl.

2. Place brisket on a large piece of foil.
3. Spoon the sauce mixture over the brisket.

4. Wrap the brisket in foil and place in the crock pot.  Repeat steps 2-4 for the other piece of brisket.

5. Cook the brisket on LOW for 6 hours
6. Let the brisket sit for 10 minutes before slicing.  Serve with extra barbecue sauce, if desired.

Serves 6

Crock Pot Teriyaki Chicken

I love this recipe.  I found it on the Well Plated website and is it ever delicious and easy.  I just modified it a bit.  Instead of using chicken thighs I used chicken breasts  and I substituted 1 teaspoon granulated garlic for the garlic clove. 

Everything is cooked together in a crock pot for 4 hours -  if using the low setting.  The breasts are removed and shredded. Set the shredded chicken aside.  Now you are ready to make the Teriyaki Sauce that coats the chicken. The cooking liquid is strained and then added to a cornstarch and water mixture.   Cook until the sauce is thick and glossy.  Add the shredded chicken to the sauce and coat well.  Spoon some of the chicken over some rice.   Sprinkle with some sesame seeds and green onions - if desired. 

This recipe is great to make for dinner an it is  great for lunches at work. Just heat and serve. 

Crock Pot Teriyaki Chicken
From Well Plated and Adapted Slightly by From My Southwest Kitchen

Ingredients:

1 1/2 pounds boneless, skinless chicken thighs (breasts) 

2/3 cup low sodium soy sauce 

3 tablespoons rice vinegar 

3 tablespoons honey 

3 tablespoons brown sugar 

1 clove minced garlic (1 teaspoon granulated garlic)

1 tablespoon minced fresh ginger 

2 tablespoons water 

1 tablespoon cornstarch 

Toasted sesame seeds, for serving 

Chopped green onions, for serving 

Prepared brown rice, quinoa, or other whole grain, for serving

Directions:

1. Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
2. In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, (or granulated garlic) and ginger. Pour over the chicken thighs.
3. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
4. In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1-2 minutes. Remove from heat.
5. Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

Makes 6 servings

Crock Pot: Shredded Beef In Bourbon Chiptole Sweet Sauce

I love shredded beef.  It is great to make sandwiches, sliders,  stuffed baked potatoes, or just eat it with some coleslaw and potato salad.  As it cooks in the slow cooker, the aroma permeates the house and gives you a nice warm and fuzzy feeling.   I can't explain it -it just does.   I really like what the bourbon and chiptole combination does.  The sauce is sweet and spicy but not too spicy.  Just enough to give it a nice zing.

This dish is cooked in a crock pot.  I love crock pot meals- you just put the ingredients in the pot, set the temperature, put on the lid and let it cook.  So easy:)    I just brown my roast and combine all of the remaining ingredients in a bowl.  The ingredients are stirred until combined well.  I then pour a little of the sauce in the bottom of the crock, place the roast on top of the sauce, and pour the remaining sauce over the roast.  Cover the crock pot and cook on low for 7.5 hours.  The beef is then removed from the crock pot, shredded, placed pack into the crock pot, mixed so the meat is coated with the sauce, and cooked for an additional 30 minutes.

The beef is ready to serve.  I served mine with  some Cole Slaw and Hot German Potato Salad. Enjoy:)

Shredded Beef in Bourbon Chiptole Sweet Sauce

Special Equipment: Crock Pot

Ingredients:

Olive oil

Pepper

1 (3 lb) beef eye of round roast

1 medium onion finely chopped

2 cloves garlic peeled and finely minced

1 ½ cups ketchup

3/4-cup beef broth
1/4 cup Bourbon

¼ cup honey

1/3 cup packed brown sugar

1/3-cup chili sauce
1 chipotle pepper in adobo sauce - minced

2 tablespoons cider vinegar

2 tablespoons Dijon mustard

2-tablespoon spicy brown mustard

1 tablespoon lemon juice

1 tablespoon Worcheshire Sauce

1-teaspoon soy sauce

1-teaspoon liquid smoke

1-teaspoon celery seed

½ teaspoon chili powder

½ teaspoon pepper

Directions:

1. Heat olive oil in a large skillet. 

2. Pat the roast with a damp paper towel.  Sprinkle the roast with pepper.

3. Brown the roast on all sides in the skillet.  Set aside

4. Mix together all of the remaining ingredients.

5. Pour a small amount of the sauce in the bottom of the crock-pot.

6. Place the roast in the crock pot.  Pour the remaining sauce over the roast.

7. Cook on low for 7 1/2 hours.  

8. Remove the roast from the crock pot and place on a cutting board. 

9. Shred the beef with two forks and return the beef to the crock pot.

10. Cook for another 30 minutes.

11. Serve.

Serves 6

Crock Pot Greek Ziti

Another great crock pot meal.  I found this recipe in Southern Living magazine and instead of baking it in the oven, I used my crock pot.  The result was delicious.

What intrigued  me about this recipe is that it was inspired by the a classic Greek comfort dish known as pastitsio.  I also loved the spices- especially the cinnamon used in this pasta bake.

As with most pasta bakes, this dish came together easily.  Your start by making a sauce made from ground beef, tomato sauce, onions, garlic, lemon juice, salt, sugar,  cinnamon and oregano.

Next you make a creamy sauce using butter, flour, milk, Parmesan cheese, and pepper.

 Once the pasta is cooked, you combine it with the cream sauce until well coated.

I sprayed my crock lightly with cooking spray before I added the pasta mixture.

The pasta mixture was then topped with the beef mixture, some mozzarella cheese, and breadcrumbs.

I cooked the dish for 2.5 hours on LOW in the crock  pot.  I let it sit for about 10 minutes before serving.  It was a delicious and satisfying comfort dish:)



Crock Pot Greek Ziti
From Southern Living Adapted by From My Southwest Kitchen


Ingredients
12 ounces ziti pasta
1 small yellow onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 1/2 pounds lean ground beef
2 (15-oz.) cans tomato sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons kosher salt, divided
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 cup grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
Vegetable cooking spray
1 (8-oz.) package shredded mozzarella cheese
1/3 cup fine, dry breadcrumbs

Preparation
1.  Sauté onion in hot oil in large skillet over medium-high heat 4 to 5 minutes or until tender. Add garlic; sauté 30 seconds. Add beef; cook, stirring occasionally, 5 minutes or until crumbled and no longer pink. Drain mixture, and return to skillet.
2. Stir tomato sauce, next 4 ingredients, and 1 tsp. salt into meat mixture. Bring to a simmer over medium-high heat, and cook, stirring occasionally, 2 minutes. Remove from heat.
3. Melt butter in a large saucepan over low heat. Whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in milk. Increase heat to medium, and cook, whisking constantly, 5 to 7 minutes or until thickened and bubbly. Stir in Parmesan cheese, pepper, and remaining 1/2 tsp. salt. Add sauce to pasta, stirring to coat.
4. Lightly spray crock pot with cooking spray. Transfer pasta mixture to crock pot. Top with beef mixture, mozzarella cheese, and breadcrumbs.
5. Cook on LOW for 2 to 2 1/2 hours.

Makes 6 to 8 servings

Crock Pot Chili

Nothing is as satisfying to my family as a big bowl of chili.  It is hearty, tasty, and delicious.    I love it sprinkled with lots of cheese with some cornbread on the side.   Chili is very to make easy and budget friendly.  It also is great when you have a crowd of people to feed.  

For this recipe, I placed all of the ingredients in a crock pot, stirred to mix well, covered, and cooked on low for 8 hours.  Once the chili was done, I tasted it and re seasoned it a bit.    I  ladled the chili into bowls and topped it with cheese.  I also had various other toppings for the family such as diced onion, sour cream, chopped cilantro, and crackers.


Crock Pot Chili
Ingredients:

1 pound ground beef
2 tablespoons Taco Seasoning
1 (15-ounce) can tomato sauce
1 (15-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can petite diced tomatoes
1 (4-ounce) can diced green chilies
1 cup beef broth
1 1/2- 2 tablespoons chili powder, depending on how spicy you want the chili
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon dried Mexican oregano
1 teaspoon salt
Garnishes: Shredded cheese, diced onion, crackers, sour cream, chopped cilantro
Directions:
1. Brown ground beef in a large skillet.  Drain and toss meat with the Taco seasoning.

Ground Beef Tossed With Taco Seasoning

2. Place the ground beef in the crock pot with the remaining ingredients.  Stir to mix well.  Cover and cook on low for 8 hours.

Everything In The Crock Pot

3. Taste and re season the chili if necessary.  Ladle into bowls and top with your choice of garnishes.

Serves 6

Dinner Is Served

Crock Pot Beef Stew

Beef Stew is one of those comfort foods I never tire of.  Tender pieces of meat with loads of veggies cooked in a rich broth.  The aroma as the stew cooks is mouthwatering.   Wait until you taste this stew. Goodness in every bite.  Meat that is so tender it could melt in-your-mouth and veggies that are flavorful and cooked to perfection.   And the broth - so rich and delicious you need a piece of bread to mop up every drop.

This stew is cooked in a crock pot.  All of the ingredients are placed in the crock pot, stirred, and set on low to cook for 6-8 hours.  Taste and adjust the seasonings if needed.  Ladle the stew into bowls, serve with a crusty piece of bread and enjoy:)




Crock Pot Beef Stew


Ingredients:
2 pounds Beef Chuck Short Ribs boneless
1/4 cup flour
1 tablespoon onion powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups beef broth
1/2 cup red wine
1 teaspoon Worcestershire sauce
2 cloves of garlic minced
1 bay leaf
1 teaspoon paprika
1 cup sliced carrots
1 cup sliced celery
1 cup of quartered fresh mushrooms
1 cup frozen corn
3 red potatoes, diced

Directions:
1. Cut the beef into bite-sized pieces and place in the crock pot.  Mix onion powder, flour, salt, and pepper in a small mixing bowl.  Pour over meat; stir to coat meat with flour mixture.
2. Add the remaining ingredients to the crock pot.  Stir to mix well.  Cover and cook on LOW 6-8 hours or on HIGH 4-6 hours.
3. Stir stew before serving.  Taste and add salt and pepper if needed.  Serve.

Makes 6 servings

Crock Pot Chocolate Cherry Cobbler

One of my favorite combinations - chocolate and cherries in a scrumptious cobbler.  This recipe is super easy and you only need three ingredients;  cherry pie filling, a box of you favorite Chocolate cake mix, and butter.  Add all of these ingredients to your crock pot, set it on high and cook for 4 hours.   No stirring required.  The pie filling bubbles up in the cake mix and everything get mixed up on its own.  By-the-way,the aroma is intoxicating as this dessert cooks.

After 4 hours, serve your cobbler with a scoop of ice cream.  It is delicious:)  A dessert made with love.


Crock Pot Chocolate Cherry Cobbler
From Duncan Hines
Special Equipment: Crock Pot

Ingredients:
1 (30-ounce) can Cherry Pie Filling
1 box  Chocolate Cake Mix
6 tablespoons butter, melted

Directions:
1. Spray your crock lightly with cooking spray.  Set aside.
2. Add the Cherry Pie filling to the  Crock Pot.  Next add the cake mix followed by the melted butter.
3. Cover and cook on high for 4 hours.  Serve with some ice cream if desired.

Makes 6-8 servings