Hot Antipasto

Hot Parmesan Artichoke Dip

Bacon Wrapped Sweet Potato Bites

Bacon Wrapped Sweet Potato Bites

Prepared By: Ilona

CROCK POT OATMEAL

Crock Pot Oatmeal

Prepared By Calla

YIELD: SERVES 6-8

Note: Steel cut oats are essential in this recipe. Quick oats or regular rolled oats won't hold up to the long cooking time in the slow cooker. Also, the liquid measurement completely depends on how you like your oatmeal. My sister, who gave me the recipe, cooks her oatmeal in the slow cooker with 8 cups water to 2 cups steel cut oats but she doesn't add any milk or liquid in the morning when serving. I, on the other hand, like a sturdier oatmeal consistency because we pour a bit of milk on ours when serving, so I use 6 cups water to 2 cups steel cut oats. Judge the liquid-to-oats ratio based on how you like to eat your oatmeal.

INGREDIENTS

• 6-8 cups water (see note above)
• 2 cups steel cut oats 
• 1/4 cup pure maple syrup
• 1/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup dried blueberries (optional)  
• ***I added one sliced banana and nutmeg, too!
• ***I used cherry craisins instead of blueberries and added sliced almonds and honey as toppings
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DIRECTIONS

1. Lightly coat the inside of a 4-5 quart slow cooker with cooking spray. Combine all the ingredients in the slow cooker and stir. Cook for 7-8 hours on low (I only cooked it for 6 hours then left it on warm the rest of the morning). Stir thoroughly before serving with a rubber spatula or wooden spoon. Serve immediately. The leftover oatmeal can be portioned into tupperware-like containers and refrigerated to be reheated and enjoyed for 3-4 days.

***I also wanted a lot of oatmeal, so I used 3 cups of oatmeal, 12 cups of water, 1/3 cup of maple syrup, 1/3 cup brown sugr, 1 1/2 tsp cin, 1 1/2 tsp of nutmeg...I garnished with sliced almonds, honey and the craisins

Chocolate Caramel Oat Squares

Oreo Truffles

Oreo Truffles

Ingredients

1 package Double Stuffed Oreos

4 oz Cream Cheese, you may add up to 8 oz, I just like the consistency best with 4 oz.

3 Hershey XL Milk Chocolate Bars

Instructions

1. Chop Oreos up finely in a food processor.  

2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.

3. Roll into 1" balls and place on a wax covered cookie sheet. Put in fridge for 15 minutes.

4. While balls are in freezer, melt chocolate in a glass measuring cup in microwave.  

5. Pull the Oreo Truffles out of fridge, and dip into chocolate. 

6. Let chocolate set, refrigerate and enjoy!

Death By Chocolate

Death BY Chocolate

Prepared by Joyce

Original Recipe From: http://allrecipes.com/recipe/death-by-chocolate-iii/

Original recipe makes 1 - punch bowl

Ingredients
1 (19.8 ounce) package brownie mix
1 (16 ounce) package frozen whipped topping, thawed
2 (3.9 ounce) packages instant chocolate pudding mix
3 (1.4 ounce) bars chocolate covered English toffee

*The only change I made was in the candy filling.  I used chopped kit kat, chopped oreos and chopped nestle crunch bars.

Directions

1. Prepare brownies according to package directions. Let cool.
2. Mix pudding according to package directions.
3. In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
4. Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
5. Refrigerate. Best if made the day before you serve it.