• Drain the canned pineapple, reserving the juice.
• Combine all ingredients (except cornstarch and water) with ½ cup of the reserved pineapple juice in a 2-quart slow cooker.
• Cover and cook on low for 5-6 hours, stirring twice during the cooking time, until the fruit is hot and the mixture is bubbling.
• In a small bowl, combine the cornstarch and water, then stir the mixture into the slow cooker.
• Cover and cook on high for 10-15 minutes until the compote thickens.
• Serve the fruit compote over pancakes, French toast, or as a topping for oatmeal or cereal.

• Spray a 3 or 4-quart slow cooker with nonstick cooking spray.
• In a medium bowl, combine the cream, orange juice, eggs, sugar, cinnamon, and vanilla.
• Whisk well to blend.
• Set aside.
• Place half of the cubed French bread in the bottom of the prepared slow cooker and sprinkle with half of the granola, walnuts, and apples.
• Repeat the layers.
• Pour the egg mixture over the layers in the slow cooker.
• Cover and cook on high for 1½ to 2 hours, or until just set.
• Do not cook on low.

• Combine all ingredients, except for the cornstarch and water, in a 2-quart slow cooker.
• Stir to blend, then cover and cook on low for 5–7 hours or until the blueberries pop and the apple is tender.
• In a small bowl, combine the cornstarch and water, stirring to blend.
• Stir the cornstarch mixture into the chutney and cover again.
• Cook on high for 20–30 minutes or until the chutney thickens to your desired consistency.
• Serve hot or cold.

• Combine corn syrup, brown sugar, vanilla, butter, and peanut butter in the slow cooker.
• Cook uncovered on high for about 1 hour, stirring every 15 minutes, until the butter melts and the sugar is dissolved.
• Remove any unpopped kernels from the popcorn.
• Add the popcorn and peanuts to the mixture in the slow cooker and stir well to coat evenly.
• Cover and cook on high for another 1 hour, stirring every 15 minutes.
• Uncover and cook on low for 30 minutes, stirring every 15 minutes.
• Spread the mixture onto a lightly greased cookie sheet and let it cool completely.
• Once cooled, break into pieces and store in an airtight container.

• Combine all ingredients in a 2-quart slow cooker.
• Cover and cook on low for 2½ to 3 hours or until the peppers and onions are tender.
• For a smooth salsa, use an immersion blender directly in the slow cooker or process the salsa in a blender or food processor.
• Transfer to a large bowl, cover, and chill until cold.

• In a 3-quart slow cooker, combine the cheese crackers, corn cereal, walnuts, and peanuts.
• Toss to mix.
• In a small saucepan, melt the butter over medium heat.
• Remove from heat and stir in Worcestershire sauce, onion salt, and pepper.
• Drizzle the mixture over the snack mix in the slow cooker and stir gently to coat.
• Cover and cook on low for 2 hours.
• After 2 hours, uncover the slow cooker and cook for another hour, stirring occasionally.
• Sprinkle the Romano cheese over the mixture, turn the heat to high, and cook for 15–20 more minutes, stirring once during the cooking time.
• Spread the snack mix on a cookie sheet to cool.
• Store in an airtight container.

• Combine all ingredients in a 1-quart slow cooker.
• Cover and cook on low for 3-4 hours, stirring twice during the cooking time, until the nuts are glazed.
• Uncover the slow cooker and cook on high for 1 hour, stirring every 15 minutes, until the nuts are toasted.
• Place the nuts on a wire rack to cool.
• Store in an airtight container once completely cooled.

• Cube the processed cheese food and place it in the slow cooker along with the shredded pepper jack cheese and the undrained tomatoes with green chiles.
• Cover and cook on low for 1½ to 2 hours, stirring twice during the cooking time, until the mixture is melted and smooth.
• Stir in the sour cream and serve warm with plenty of tortilla chips.

• Preheat the oven to 180°C (350°F).
• Core and slice the apples.
• Beat the butter and sugar until soft and pale in color.
• Beat in the egg.
• Stir in the sour cream (or crème fraîche), flour, bicarbonate of soda, cinnamon, and salt.
• Fold in the sliced apples, leaving some for decorating the top.
• Place the batter in a lined baking dish and bake for 30 minutes, or until a skewer comes out clean.
• Serve warm with cream or ice cream as a dessert, or enjoy cold with a cup of tea or coffee.

• Preheat the oven to 160°C.
• Sift the flour into a bowl.
• Cut the butter into small cubes and rub it into the flour until a dough forms.
• Wrap the dough in cling film and chill for 30 minutes.
• Roll out the dough to a pound coin thickness.
• Line a 25 cm tart case or small tartlet tins.
• Prick the bases with a fork.
• Rest for 20 minutes.
• Place greaseproof paper and baking beans in the tart cases.
• Blind bake at 160°C for 25 minutes until golden.
• Trim the edges and let them cool.
• Increase the oven temperature to 200°C.
• Chop the pumpkin flesh and place it in a saucepan with the orange juice.
• Simmer for 15 minutes until soft, then blend until smooth.
• Allow to cool.
• Beat the egg into the cream, adding half the cinnamon and nutmeg.
• Mix with the sugar and pumpkin purée.
• Fill the pastry cases with the mixture.
• Bake small pies for 10 minutes and the large pie for an additional 20 minutes.

Optional:

• To make sugar syrup, heat caster sugar with lemon juice until boiling.
• Drizzle over the pies with buckthorn berries.