LUSCIOUS LEMON CHEESECAKE CROCK POT RECIPE

Crust:
1 cup vanilla wafer crumbs
1/2 teaspoon lemon zest
1 tablespoons sugar
3 tablespoons butter, melted
Filling:
16 ounces cream cheese
2/3 cup sugar
2 large eggs
1 tablespoon flour or cornstarch
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
Combine crust ingredients. Pat into a 7-inch springform pan.
Beat cream cheese and sugar together until smooth; beat in eggs and continue beating on medium speed of a hand-held electric mixer for about 3 minutes. Beat in remaining ingredients and continue beating for about 1 minute. Pour batter into the prepared crust. Place the cheesecake on a rack in the Crock Pot. Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot after turning it off for about an hour or 2, until cool enough to handle. Cool thoroughly before removing pan sides. Chill in the refrigerator before serving, and refrigerate any leftovers.

MACARONI PIE

8 oz. box (cooked) macaroni
3 c. grated cheese
1 (16 oz.) can of evaporated milk
1 1/2 c. sweet milk
2 eggs
1/4 c. margarine
1 tsp. sugar
Salt and pepper to taste
Combine cooked macaroni with other ingredients and pour into a greased crockpot.
Cook 3 1/2 hours on medium heat.

MANHATTEN MEATBALLS

* 1 lb ground beef
* 1 lb. mild pork sausage (or use all beef)
* 2 c. soft bread crumbs or 1 1/2 c. oatmeal
* 2 eggs
* 1/2 c. chopped onion
* 2 tbsp. parsley
* 2 tsp. salt
* 1/2 tsp. garlic salt
Sauce:
* 1 (12 oz) jar apricot preserves
* 1/2 c. barbecue sauce
Mix first 8 ingredients together and form meatballs. Brown in skillet, or in oven at 450 degrees for 15 minutes. Heat sauce, pour over meatballs. Bake at 350 degrees for 25 minutes or cook in Crock Pot. Can be served over rice or as an appetizer with toothpicks.
Makes 4 or 5 dozen.

MAPLE-FLAVORED BARBECUE CHICKEN

1 c. ketchup
1/2 c. maple flavored syrup
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
2 tsp. lemon juice
1/2 tsp. chili powder
1/4 tsp. garlic powder
4 boneless, skinned chicken breasts
Place all ingredients in slow cooker/Crock Pot and cook on low for about 7 to 8 hours or until chicken is done. Remove meat, shred and return to sauce. Place on buns for sandwiches or serve over hot rice.
Serves 4 to 6.