DESSERTSBaked Apples
Yield: 4 servings
4 large baking apples, Rome or York
2 tbsp lemon juice
2 tbsp butter, melted
3 tbsp brown sugar
12tsp nutmeg
12tsp cinnamon
1. Peel, core and cut apples in halves. Place in Slow Cooker. Drizzle with lemon
juice and butter. Sprinkle with sugar and spices.
2. Cover and cook on HIGH for 3-4 hours or until tender.
VEGETABLESThree Vegetable Cheese Bake

Yield: 10-12 servings

1 (16-oz) package frozen broccoli florets
1 (16-oz) package frozen cauliflower
1 (16-oz) package frozen Brussels sprouts
2 (10-oz) cans condensed cream of mushroom soup
112lbs Velveeta®cheese, cut into 16 pieces
1. Thaw frozen foods. Place ingredients in Slow Cooker in order listed.
2. Cover and cook on HIGH for 3-4 hours or until vegetables are tender.
Maple Baked Beans

Yield: 15 servings

5 (14-oz) cans pork ‘n beans
14cup chopped onion
13cup maple syrup
2 tsp dry mustard
6 slices of bacon, cooked and crumbled
1. Combine ingredients in Slow Cooker.
2. Cover and cook on HIGH for 3-4 hours or until thick and hot.
Baked Potatoes
Yield: 6 servings
6 medium baking potatoes
vegetable oil
seasoning salt
1. Wash potatoes and pat dry. Poke holes in potatoes. Rub vegetable oil onto
potatoes and sprinkle with seasoning salt. Place potatoes in Slow Cooker.
2. Cover and cook on HIGH for 3-4 hours.

MAXSC5W Use and Care Guide23.