Buy the biggest fryer you can find that will fit into your crockpot. Spray inside of crockpot with Pam or other pan release (I hate to scrub off baked-on food)

Scrunch up a piece of aluminum foil and put it in the bottom of the pot. This will act as a "rack." It is amazing how much liquid can be released from one chicken and this will keep the chicken from stewing in its own juice. 

Pull out all the giblets, etc. from inside the chicken. Wash, pat dry, and rub all over with olive oil. Sprinkle inside and out with Lawry's  Seasoned Salt. (You could probably use other seasoning, but I have used the Lawry's with much success.) 

Place chicken in the pot on top of the foil. Cook on low for approximately 8 hours. My pot turns off and keeps the contents warm after the set amount of time. 

Chicken will resemble a whole rotisserie chicken like the ones you buy at the deli counter. Lift out of pot and carve as you wish. It will be cooked to perfection and will be tender and moist.

THREE-PACKET ROAST (Arline Mues)

1 packet dry ranch dressing mix
1 packet dry Italian dressing mix
1 packet dry brown gravy mix
1 beef roast (I used a boneless chuck roast)

Place the roast in a crockpot. I spray the pot first with pan coating.
Sprinkle dry mixes over the roast. Pour 1 cup of water into the bottom of the pot. Cover. Cook on low 7 hours. Longer is OK also.
Mine went for about 10 hours because my husband forgot to turn it off.

Note: The first time I made this, I used my smaller non-programmable crockpot. The second  time, I used my larger pot with a bigger roast and set it for 8 hours on low. Then it sat for a while on warm until I came home from work. I didn't think it was quite as good. Perhaps the larger roast would have needed two packets of each seasoning.

FUDGE MUFFINS (Suzanne Nezin)

2 cups (1 lb) unsalted butter
8 oz. sweet baking chocolate
3 1/2 cups sugar
2 cups sifted all-purpose flour
Pinch of salt
8 eggs
2 tsp. vanilla
4 cups coarsely chopped pecans

Preheat oven to 300 degrees. Spray muffin tin with "Pam."

Melt butter and chocolate in top of double-boiler over simmering water.

Combine sugar, flour and salt in a large bowl. Stir in the chocolate mixture. Add eggs and vanilla and whisk just until the ingredients are evenly moistened; do not over-mix. Fold in chopped nuts.

Spoon batter into muffin cups, filling about 2/3rds full. Top each with one pecan half.

Bake until tester inserted in center comes out clean - about 30-35 minutes. Cool on racks. Enjoy!!

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