RECIPES
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Candy Clusters
12 oz. butterscotch chips
10 oz. peanut butter chips
12 oz. semisweet chocolate chips
8 oz. chow Mein noodles
12 oz. milk chocolate chips
1¼ cup salted sunflower kernels
1. Put all the chips in a slow cooker on LOW for 1–2 hours, stirring
occasionally.
2. When chips are melted and smooth, stir in the noodles and sunflower
kernels until well coated.
3. Drop by teaspoon onto wax or parchment paper. Refrigerate for 10
minutes or until set.
Makes about 6 dozen candies
Pumpkin Pudding
The first time you make this recipe, pay close attention, as slow cooker
temperatures may vary. When perfectly cooked, the pudding texture will be
thick and fluffy; take care to not overcook and note the time that worked for
your slow cooker for next time. Enjoy!
2 eggs
½ cup biscuit mix
1 can (15 oz.) plain pumpkin
2 Tbsp. butter, melted
1 can (12 oz.) evaporated milk
2½ tsp. pumpkin pie spice
¾ cup sugar
1 cup vanilla Greek yogurt
1. Beat the eggs in a large bowl, then add the pumpkin, evaporated milk,
sugar, biscuit mix, butter and pumpkin pie spice. Stir until well blended.
2. Pour pumpkin mixture into the stoneware. Cover and cook on HIGH 2–3
hours, or low 4-6 hours. Pudding is ready to serve when interior
temperature reaches 160–170°F.
3. Serve hot, topped with a spoonful of yogurt.
Serves 6–8