Come home to delicious tummy-warming meals and great breads. Your family will love to come in out of the cold to the aromas and delicious results of meals made with a slow cooker and a bread machine. These helpful kitchen appliances are extra convenient and there's no better time of year than right now to make use of them. We hope you enjoy the selection of recipes and ideas that follow.

Have dinner ready and waiting when you want it! With long, slow cooking, these delicious dishes are bursting with the fresh simmered-in flavors of tender meats, tasty vegetables and wonderful gravies and broths. And if you thought your slow cooker makes just a meal, think again! You can use it for hot beverages, appetizers, dips and even desserts.

Cold Weather Cooking Menu

Serve Dips with Style
Your guests and family will love it if you make a "dip bowl" out of a favorite loaf of bread machine bread. Cut off the top one-third of the loaf and put it aside. Hollow out the loaf to form a bowl. Cut the removed chunks of bread and reserved top into cubes. Fill the bowl with your favorite spinach dip or other tasty dip, and serve with the bread cubes.

Perfectly Portable
A slow cooker is the perfect appliance for motor homes, to take to the cabin and for college students. It eliminates the need for multiple pots and pans. It's also great to carry along to potlucks, parties and other social events because your special dish will stay warm!

Tandem Tastes
If you have both a slow cooker and a bread machine, use them together to make dinner tomorrow night! A savory main dish accompanied by warm bread is just the ticket. All you'll need to add is a bagged salad and maybe something to satisfy a sweet tooth!

Let slow cooking speed your way to dinner! Tender, flavorful pot roast will be ready when you are. Just add sides, and dinner is served.

1 beef boneless chuck roast,

4 pounds

1 tablespoon olive or vegetable oil

1 teaspoon salt

1/2 teaspoon pepper

6 medium onions, sliced

1 1/2 cups beef broth

3/4 cup regular or nonalcoholic beer

2 tablespoons packed brown sugar

3 tablespoons Dijon mustard

2 tablespoons cider vinegar

1. Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.

2. Place onions in 3 1/2- to 6-quart slow cooker. Place beef on onions.

3. Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting 8 to 10 hours or until beef is tender.

4. Remove beef and onions from cooker, using slotted spoon. Cut beef into slices. Skim fat from beef juices in cooker if desired. Serve beef with juices.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Enjoy a rich stew of pork loin, carrots, parsnips and squash. Best of all your slow cooker does all the work.

1 1/2 pounds pork boneless loin, cut into 1-inch cubes

3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

1 medium onion, chopped (1/2 cup)

1 container (32 ounces) ready-to-serve chicken broth

2 cups 1/2-inch diced peeled parsnips

1 1/2 cups 1-inch cubes peeled butternut squash

1/2 teaspoon salt

1/2 teaspoon pepper

3 tablespoons all-purpose flour

3 tablespoons butter or margarine, softened

1. Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender

3. Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.

4. Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Hang on to your hat, cowboy! This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings.

1 pound beef boneless round steak, cut into 1/2-inch pieces

1 large onion, chopped (1 cup)

2 medium celery stalks, cut into 1/2-inch pieces

2 cans (14 1/2 ounces each) diced tomatoes, undrained

1 can (15 ounces) tomato sauce

3 teaspoons chili powder

2 teaspoons ground cumin

1/4 teaspoon dried oregano leaves

1/4 teaspoon ground cinnamon

1 medium bell pepper, cut into 1-inch pieces (1 cup)

1 can (15 to 16 ounces) kidney beans, rinsed and drained

Shredded Cheddar cheese, if desired

1. Mix all ingredients except bell pepper, beans and cheese in 3 1/2- to 4-quart slow cooker.

2. Cover and cook on low heat setting 6 to 7 hours or until beef and vegetables are tender.

3. Stir in bell pepper and beans. Uncover and cook on high heat setting about 15 minutes or until slightly thickened. Serve with cheese.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Soup's on! Bursting with big, juicy chunks of meat, hearty barley and a harvest of yummy vegetables, this soup is a meal in itself.

1 1/2 pounds beef stew meat

1 small bell pepper, chopped (1/2 cup)

3/4 cup 1-inch pieces green beans

3/4 cup chopped onion

2/3 cup uncooked barley

2/3 cup fresh whole kernel corn

1 1/2 cups water

1 teaspoon salt

1 teaspoon chopped fresh thyme leaves

or

1/2 teaspoon dried thyme leaves

1/4 teaspoon pepper

2 cans (14 ounces each) beef broth

2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained

1 can (8 ounces) tomato sauce

1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature

Grill all day? No way! Get the full flavor of barbecue beef. It's easy because your slow cooker does all the work.

3 pounds beef boneless chuck roast

1 cup barbecue sauce

1/2 cup peach or apricot preserves

1/3 cup chopped green bell pepper1

tablespoon Dijon mustard

2 teaspoons packed brown sugar

1 small onion, sliced

12 kaiser or hamburger buns, split

1. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker. 2. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.

3. Remove beef to cutting board. Cut into thin slices; return to cooker.

4. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature

The yummy gingery-flavored sauce is delicious! To get every last drop, spoon stewed chicken, pepper and pineapple over hot cooked rice.

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

4 medium carrots, cut into 1-inch pieces

1/2 cup chicken broth

2 tablespoons finely chopped gingerroot

or

1 teaspoon ground ginger

1 tablespoon packed brown sugar

2 tablespoons soy sauce

1/2 teaspoon ground allspice

1/2 teaspoon red pepper sauce

1 can (8 ounces) pineapple chunks in juice, drained and juice reserved

1 tablespoon cornstarch

1 medium bell pepper, cut into 1-inch pieces

1. Mix all ingredients except pineapple, cornstarch and bell pepper in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender and chicken is no longer pink in center.

3. Mix reserved pineapple juice and cornstarch until smooth; gradually stir into chicken mixture. Stir in pineapple and bell pepper.

4. Cover and cook on high heat setting about 15 minutes or until slightly thickened.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Traditional black beans and rice is made slow cooker easy without sacrificing the spices and seasoning this dish is famous for.

1 pound dried black beans (2 cups), sorted and rinsed

1 large onion, chopped (1 cup)

1 large bell pepper, chopped (1 1/2 cups)

5 garlic cloves, finely chopped

2 dried bay leaves

1 can (14 1/2 ounces) diced tomatoes, undrained

5 cups water

2 tablespoons olive or vegetable oil

4 teaspoons ground cumin

2 teaspoons finely chopped jalapeño chilies

1 teaspoon salt

3 cups hot cooked rice

1. Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.

2. Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.

3. Serve beans over rice.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature

Create a pear dessert in your slow cooker that can't compare. Slow cooked pears in a buttery maple sauce are a showstopper!

6 pears

1/2 cup packed brown sugar

1/3 cup maple-flavored syrup

1 tablespoon butter or margarine, melted

1 teaspoon orange peel

1/8 teaspoon ground ginger

1 tablespoon cornstarch

2 tablespoons orange juice

1. Peel pears. Core pears from bottom, leaving stems attached. Place pears upright in 3 1/2- to 5-quart slow cooker.

2. Mix remaining ingredients except cornstarch and orange juice; pour over pears.

3. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.

4. Remove pears from cooker; place upright in serving dish or individual dessert dishes.

5. Mix cornstarch and orange juice; stir into sauce in cooker. Cover and cook on high heat setting about 10 minutes or until sauce is thickened. Spoon sauce over pears.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Classic rice pudding made slow cooker easy!

3 cups cooked white rice

1/2 cup raisins

1 teaspoon vanilla

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 tablespoon sugar

1 teaspoon ground cinnamon

1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.

2. Mix all ingredients except sugar and cinnamon in cooker.

3. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.

4. Sprinkle pudding with sugar and cinnamon. Serve warm.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

One of our favorite recipes! What could be better than waking up to the aroma of this warm baked bread?!

1 cup water

2 tablespoons butter or margarine, softened

3 cups bread flour

3 tablespoons sugar

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

2 1/2 teaspoons bread machine yeast

3/4 cup raisins

1. Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

2. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Hearty corn, tangy cranberries and a touch of molasses make this the perfect addition to breakfast, lunch or supper!

1 cup plus 1 tablespoon water

3 tablespoons molasses or honey

2 tablespoons butter or margarine, softened

3 cups bread flour

1/3 cup cornmeal

1 1/2 teaspoons salt

2 teaspoons bread machine yeast

1/2 cup dried cranberries

1. Measure carefully, placing all ingredients except cranberries in bread machine pan in the order recommended by the manufacturer. Add cranberries at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

2. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan, and cool on wire rack

When store-bought loaves just won’t do, you can put this fragrant bread together in a snap!

1 cup plus 2 tablespoons water

2 tablespoons butter or margarine, softened

3 cups bread flour

2 teaspoons chopped fresh sage leaves

1 tablespoon chopped fresh basil leaves

1 tablespoon chopped fresh oregano leaves

2 teaspoons chopped fresh thyme leaves

1/4 cup chopped fresh parsley

3 tablespoons dry milk

2 tablespoons sugar

1 teaspoon salt

1 1/2 teaspoons bread machine yeast

1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Freshly baked bread is as easy as pushing a button with this cinnamon- and ginger-scented loaf.

3/4 cup water

1/4 cup molasses

2 tablespoons butter or margarine, softened

1 teaspoon grated lemon peel

3 cups bread flour

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 1/2 teaspoons bread machine yeast

1. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.

Fragrant with basil and thyme, this yummy loaf makes a hearty sandwich bread!

1 1/4 cups water

1 1/2 cups bread flour

1 1/2 cups whole wheat flour

2 tablespoons sugar

2 tablespoons dry milk

2 tablespoons butter or margarine, softened

1 1/2 teaspoons salt

1 1/2 teaspoons dried basil leaves

1 teaspoon dried thyme leaves

2 teaspoons bread machine or quick active dry yeast

1/2 cup dry-roasted sunflower nuts

1. Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by the manufacturer. Add nuts at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

2. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Fill these yummy "bowls" with favorite salads, soups or stews.

1 cup water

2 3/4 cups bread flour

1 tablespoon sugar

1 teaspoon salt

1 1/2 teaspoons bread machine or quick active dry yeast

1 egg yolk

1 tablespoon water

1. Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer.

2. Select Dough/Manual cycle. Do not use delay cycle.

3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

4. Grease outsides of six 10-ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy.

5. Heat oven to 375ºF. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups--bread and cups will be hot. Cool bread bowls upright on wire rack.

Dark and golden raisins sweeten these traditional cinnamon yeast bread rolls and they are easy to make thanks to your bread machine.

2 eggs

1/2 cup butter or margarine, softened

4 cups bread flour

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 teaspoons salt

2 tablespoons sugar

1 1/2 teaspoons bread machine or quick active dry yeast

1/2 cup dark raisins

1/2 cup golden raisins

1 egg

2 tablespoons cold water

White Icing (See Below)

1. Break 2 eggs into 2- cup measuring cup. Add enough water to measure 1 1/3 cups. Measure carefully, placing egg mixture and remaining ingredients except raisins, 1 egg, cold water and White Icing in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

2. Select Dough/Manual cycle. Do not use delay cycle.

3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

4. Grease cookie sheet or 2 round pans, 9x1-1/2 inches. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet or 1 inch apart in pans. Snip a cross shape in top of each ball, using scissors. Cover and let rise in warm place about 40 minutes or until double. (Dough is ready if indentation remains when touched.)

5. Heat oven to 375ºF. Beat egg

and cold water slightly; brush over tops of buns. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet or pans to wire rack. Cool slightly. Make a cross on top of each bun with White Icing. Serve warm.

White Icing

1 cup powdered sugar

1 tablespoon milk or water

1/2 teaspoon vanilla, if desired

Mix all ingredients. Stir in additional milk, 1 teaspoon at a time, until smooth and spreadable.

Serve this incredibly easy and tasty treat for breakfast or brunch. You can also enjoy it as a snack or dessert!

2/3 cup water

3 tablespoons butter or margarine, softened

2 cups bread flour

3 tablespoons granulated sugar

1 teaspoon salt

1 1/2 teaspoons bread machine or quick active dry yeast

1 cup canned apple pie filling

Powdered sugar, if desired

1. Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer.

2. Select Dough/Manual cycle. Do not use delay cycle

3. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

4. Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)

5. Heat oven to 375ºF. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar.

Make a delicious homemade wheat bread mix for bread machines from a few simple ingredients. It makes the perfect gift!

1bag (5 pounds) bread flour

1bag (5 pounds) whole wheat flour

1 3/4 cups dry milk

1 1/4 cups sugar

4 1/2 tablespoons saltButter or margarine, see loaf directions belowBread machine or quick active dry yeast, see loaf directions below

1. Mix all ingredients in extra-large bowl until well blended.

2. Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving.

To Make 1 1/2-Pound Loaf

Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

To Make 2-Pound Loaf

Measure 1 1/2 cups water, 3 tablespoons butter or margarine, softened, 4 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/4 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack. Makes eight 2-pound loaves (16 slices each).