One of my favorite easy recipes is making applesauce for a snack. The recipe is:
--4 large apples, skinned ,cored, and cut in quarters
--juice from 1 lemon
--1/2 tsp cinnamon
--1 tsp vanilla
--1 T brown sugar
--1/4 cup H20

I used a 4 quart crockpot for the applesauce. Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla (I used imitation--we were out of the good stuff), and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. My apples were very tender after 6 hours, and I used a fork.

I got it here originally: http://crockpot365.blogspot.com/2008/09/crockpot-applesauce-recipe.html

That blog is amazing. The writer committed to making a new crock pot recipe every day for a year, and blogged about the results of each meal. A great website if you're interested in crock pot recipes.
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Hi, actually my favorite recipe is make a delicious pot of Pinto Beans in my slow cooker. I could never cook good pinto beans on the stove top. I went to a cover dish meal and this lady had bought pinto beans and they were so good. I ask her how you cooked them and she said in a slow cooker. I can now cook a delicious pot of Pinto Beans in my slow cooker. You can vary the seasoning to your taste if you like them spicy add a can of tomatoes and green chilies!

Pinto Beans

Wash and sort beans, cover with water. Let stand over night, or several hours. I have cooked them without soaking, but need to watch the water level when they start swelling or they will stick or burn. Place beans in crock pot, add half pound uncooked bacon. If you enjoy Cracker Barrel style pinto beans, use fried bacon. Put soaked beans into crock pot, add bacon and any other seasonings you like, fill with water just a little above the beans, check to see if more water is needed when cooking on high and always add hot water. Cook on high approx. 4 hrs or on low all day, cook until beans are tender, and juice thickens, then add salt to your taste approx. 1 tablespoon. Do not add salt until done. You will have a perfect pot of Pinto Beans every time. Cook up a pan of corn bread and enjoy!

Also I have gave you a good cornbread recipe from Taste of Home.

Buttermilk Corn Bread

Servings: 8-9
Time: Prep/Total Time: 30 min.

Ingredients:

* 1-1/4 cups cornmeal
* 1 cup all-purpose flour
* 2/3 cup Domino® or C&H® Pure Cane Dark Brown Sugar
* 1/3 cup Domino® or C&H® Granulated Pure Cane Sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 1 cup buttermilk
* 3/4 cup vegetable oil

Directions:
In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened. Pour into a greased 9-in. round or square baking pan (pan will be full). Bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Serve warm. Yield: 8-9 servings.
Source(s):
http://www.thriftyfun.com/tf970655.tip.html

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