Slow Cooker Apple Butter *

 12 cooking apples, peeled, cored and sliced 

2 cups sugar

1 1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground allspice

Place apple slices in slow cooker.  Stir in sugar, cinnamon, cloves and allspice.   Cover and cook on high heat setting for 4 hours.  Stir.  Uncover and cook on high heat setting 2 - 2 1/2 hours more or until apples are very tender and most of the liquid has evaporated.  Coo mixture at least 1 hour or cover and chill overnight.  Process with an immersion blender until smooth.  

Makes 4 cups.

Mexican Chicken Pizza *

 1/2 pound boneless skinless chicken breast, cut into 1/2 inch chunks

1 1/2 cups salsa

1 (12 inch) ready to use pizza crust

1/2 cup red pepper strips

1 tsp chopped fresh cilantro

1 1/2 cups shredded mozzarella and cheddar cheese

*add sliced jalapenos if you like it spicy*

Heat oven to 400.  Cook chicken in large skillet until chicken is done, stirring occasionally.  Stir in salsa; simmer on medium low heat 5 minutes, stirring occasionally.  Spoon onto crust; top with remaining ingredients.  Bake 10-15 minutes or until cheese is melted.

Serves 6

Pecan Pie *

 1 1/4 cups light corn syrup

1 cup brown sugar

1/2 cup butter

1 1/2 cups pecans (roughly chopped)

4 eggs

1 tsp vanilla

1/8 tsp salt

9 inch refrigerated unbaked pie crust

Mix all ingredients (except pie crust).  Pour into unbaked 9 inch pastry shell.  Bake at 350 degrees for 50 minutes.  Pie will be gooey and slightly runny.  As it cools it will become more "gelatinous".