Slow Cooker Pumpkin Harvest Chex Mix

**originally posted on www.WGLR.com on 11-27-14**

Happy Halloween Week! As I have mentioned often, I use my slow cooker year round. But, I do try to do seasonal dishes when called for. This time of year, I love to experiment with fun recipes that involve what I love about fall! One thing I definitely love is the spices in autumn dishes, from pumpkin spice to cinnamon and all that goes with it. I stumbled upon this recipe over the summer, and couldn’t wait for Fall to get here so I could try it. My son is a September baby, so this year, I finally had his birthday party (5th!) at a pumpkin patch, like I had always wanted to do! I made this recipe for guests to snack on at the party, and wow, is it delicious! My husband and I were snitching more of it than we should have when I first made it, because it is quite addicting (especially when warm out of the crock pot!). I almost had to make a second batch for the party, haha! This is a great one to do with your kids or grandkids, because they can help you measure and add all the ingredients easily. With Halloween parties/school events this week, this would be a perfect treat to make and throw in some decorated up small ziploc baggies to give to kids or co-workers. It would also make a really nice thing to set out at your Thanksgiving celebrations, so people can snack on something while waiting for the big meal to hit the table! PLUS, it makes your house smell DELICIOUS when you make it!!!!!

*note: The original recipe calls for mini graham crackers. I don’t think these are made anymore, i couldn’t even find them online. You can just break up larger grahams or omit them from the mix. If you don’t mind shapes in your mix, use Teddy Grahams, or I used Annie’s little graham cracker bunnies in mine!

SLOW COOKER PUMPKIN HARVEST CHEX MIX

• 2 cups cinnamon Chex cereal
• 2 cups Wheat Chex cereal
• 3 cups Vanilla Chex cereal
• 1 cup pecans
• 1 cup mini graham crackers* (see note above)
• 1 cup dried cranberries
• 1 cup salted & roasted pumpkin seeds
• 1/2 cup butter, melted
• 1/4 cup packed brown sugar
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla

In a 5-6 quart oval crock pot, stir in cereals, pecans, graham crackers, cranberries & pumpkin seeds. Stir gently so you don’t break up the cereal too much.

In a small bowl, mix together melted butter, brown sugar, pumpkin pie spice & vanilla. Pour over mixture in the crock pot, and gently stir until the mixture is evenly coated.

Cook UNCOVERED on HIGH for 2 hours, gently stirring every 15 to 20 minutes. When done, spread mix onto ungreased baking sheet or waxed paper. Let cool for 3-5 minutes (yeah right, I was eating it right out of the crock, YUM!).

Store in an air-tight container!

Caramel Apple Cider!

I am offering something different this week. I think one of the best treats of autumn and the upcoming holiday season is all the wonderful aromas that swirl around our homes, and especially in our kitchens. The scent of something apple cooking away is at the top of that list. Let me tell you, not only will this week's Crock of the week please your palate and warm your belly, it will make your house smell delicious! This is a nice thing to throw in the crock to feed a mass of kids with runny noses who have been playing outside for hours (or adults enjoying the outdoors, too!), and it makes them feel extra special when you top it with some whipped cream and a drizzle of caramel. It also works great for all of those holiday parties coming up in the next few months. It's a nice change of pace from hot chocolate. I used fresh cider from a local orchard, but with those closing up now, the store bought on the shelf will work too. Don't spend 5 bucks on one of these at Starbucks...make it yourself and save some cash!

This recipe can easily be doubled or tripled. A double batch works well in my 5qt Crock Pot.

Crock Pot Hot Caramel Apple Cider

4 cups apple cider (juice will work too if you can't find cider)
3 T caramel sauce (like ice cream topping)
1/2 T ground cinnamon
1/4 tsp ground cloves
whipped cream and caramel (optional)

Combine all ingredients into a 2 qt Crock Pot. Cook on low for 4 hours to let all the spices simmer together. Serve warm with whipped cream and some caramel drizzled on top.

**Tip: Keep the cider container and pour leftovers back into that to refrigerate. Reheats well!

Slow Cooker Autumn Applesauce

Here is Julie's Crock of the Week from the week of October 10, 2011:

Slow Cooker Autumn Applesauce

14 medium apples, peeled, cored & cut into chunks (I used Jonamac apples)

1/3 cup apple cider

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 cup packed brown sugar

Place the apples in the crock pot. Sprinkle brown sugar and spices on top, and stir to get the spices on all the apples. Pour cider in. Cook on low for 7-9 hours. Makes about 6 cups.

I am not a fan of really chunky applesauce. I take a whisk to the mixture when it is done to make it smoother. But it still has a pretty substantial consistency to it. Whatever you prefer!