Slow Cooker Pear and Cherry Buckle

I was super sick with a nasty nasal cold, I needed to make something for our family late Christmas dinner. Saw this on TV, I had all the ingredients, it was EASY and AWESOME!


Pear and Cherry Buckle
Recipe courtesy Sandra Lee

Prep Time: 10 min Inactive Prep Time:--Cook Time: 4-6 hr
Level: Easy
Serves: 4 servings

Ingredients
1 (26-ounce) can cherry pie filling
2 (15-ounce) cans diced pears in syrup
1 teaspoon almond extract
1 (18.25-ounce) box yellow cake mix
1 stick butter, cut into small pieces
1 (1.19-ounce) packet maple and brown sugar instant oatmeal
1/4 cup sliced almonds
Whipped topping, for serving
Directions
Spray a 5-quart slow cooker with butter-flavored cooking spray and set aside.

In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture.

IMPORTANT: Place 8 paper towels over slow cooker bowl and under the lid, then secure with lid. (This helps to trap steam.) Cook on LOW setting for 4 to 6 hours. Do not lift lid to check cake for the first 3 hours.

Serve warm with whipped topping.

Tater Tot Casserole

Okay, this has been a favorite around here for a long time. After all the cooking and baking I have been doing I thought that there had to be a way to kick it up. I knew I would have to improve each layer to make it great. So to the hamburger layer I added cheese soup, half and half and onions. The soup layer I added celery soup and to the tots I added french fried onions! It was awesome and as Paula Dean would say it is a diet dish because it contains NO butter! :o) Enjoy!

Tater Tot Casserole

1 lb. hamburger
1 large onion (chopped)
1 can Cheddar Cheese soup
1/4 c. half and half
2 cans cream soup (any kind you prefer I chose 1 celery and 1 mushroom)
1 lb. pk.of shredded cheddar cheese
1 lg. bag tater tots
12 oz. can of Durkee cheddar onion rings
1 c. milk
1/4 c. sour cream
pinch of parsley
salt and pepper, to taste
Preheat oven to 450°F.

Brown hamburger and drain. Add onion, cook until onions are tender. Add the can of cheddar cheese soup and a 1/4 cup of half and half. Place in the bottom of a well greased 13x9x2 baking dish.

In a bowl, combine the following ingredients:

2 cans cream soup (one celery/one mushroom)
1/4 c. sour cream
1/2 c. milk
parsley
salt and pepper

Mix well and pour over the hamburger. Sprinkle with 1/4 of the shredded cheddar cheese. Cover the top with tater tots. Add the Durkee onion rings and sprinkle with the rest of the shredded cheddar cheese and parsley for garnish. Cover with foil and bake for 45 minutes. Then remove foil and bake for an additional 15 minutes or until browned.