As the ground turns white with snow, and the temperature drops, we turn to our favorite holiday foods to keep us warm. Using a slow cooker is a great and easy way to make those warm tasty foods that we crave each winter.

French Toast Casserole

This French Toast Casserole is perfect for your family breakfast or brunch.

Ingredients

• 2 whole eggs
• 2 egg whites
• 1 1/2 cups 1 percent milk, (almond or soy will also work)
• 2 tablespoon honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 9 slices whole grain bread

FILLING:

• 1 cup finely diced uncooked apple pieces (Honey Crisp or Gala are both great in this recipe)
• 3 tablespoon honey
• 1 teaspoon lemon juice
• 1/3 cup diced raw pecans
• 1/2 teaspoon cinnamon

Directions

Add eggs, egg whites, milk, honey, vanilla extract and cinnamon together into a mixing bowl. Whisk ingredients together until blended.

Spray the inside of the slow cooker lightly with nonstick cooking spray.

Add all the filling ingredients in a small mixing bowl and stir to coat apple pieces; set aside.

Cut bread slices into triangles — in half, triangle shaped.

Place one layer of bread — six triangles — on the bottom of the slow cooker, and add 1/4 of the filling. Repeat this until there are three layers of bread. Add the remaining filling to the top.

Pour the first mixture, the egg mixture, over the bread. Cover and cook on high two to 2-1/2 or low four hours, or until bread has soaked up the liquid.

Drizzle with maple syrup if desired.

Baked Potato Soup

This hot potato soup will warm you and your friends even on the coldest of days.

Ingredients

• 3 1/2 pounds potatoes, peeled and cut into 3/4-inch pieces

• 1 small sweet red pepper, seeded and chopped

• 1 package (10 ounces) frozen chopped broccoli

• 4 cups low-sodium chicken broth

• 1/3 cup half-and-half

• 1/3 cup reduced-fat sour cream, plus additional for garnish

• 1 tablespoon corn starch

• 1 1/4 teaspoons salt

• 1/2 teaspoon black pepper

• 4 scallions, trimmed and thinly sliced

• 4 slices bacon, cooked and crumbled

• Shredded cheddar cheese (optional)

Directions

Combine potatoes, red pepper and broccoli in slow-cooker bowl. Pour the broth over the top.

Cover and cook three hours on high or six hours on low or until potatoes are tender.

In a small mixing bowl, stir together half-and-half, sour cream, corn starch, salt and pepper.

Remove cover from slow cooker and lightly mash the potatoes. Stir in half-and-half mixture and scallions. Spoon soup into bowls.

Divide bacon among bowls and dollop each with sour cream. Sprinkle with cheddar cheese, if desired.

Slow Cooker Apple Crisp

This delicious dessert will be the perfect end to any holiday dinner.

Ingredients

Topping:

• 1/2 cup flour

• 1/4 cup light-brown sugar

• 1/4 cup granulated sugar

• 1/4 teaspoon cinnamon

• 1/8 teaspoon nutmeg

• 1 pinch salt

• 4 tablespoons cold unsalted butter, cut into pieces

• 1/2 cup chopped pecans

Filling:

• 3 tablespoons granulated sugar

• 2 teaspoons lemon juice

• 1 1/2 teaspoons cornstarch

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cinnamon

• 6 large Granny Smith apples, peeled, cored and cut into 1/2-inch wedges (10 cups)

• Vanilla ice cream (optional)

Directions

Coat the slow-cooker bowl with nonstick cooking spray. Set aside.

Topping:

In a small mixing bowl, mix together the flour, sugars, cinnamon, nutmeg and salt. Add butter; work into flour mixture using a pastry blender or fingers until coarse crumbs form. Stir in pecans and set aside.

Filling:

In a large mixing bowl, whisk together the sugar, lemon juice, cornstarch, ginger and cinnamon. Stir in the apples. Toss to coat.

Spoon the apple mixture into slow cooker and sprinkle the topping over it.

Cover and cook on high for two hours or low for four hours, or until apples are tender. Serve with vanilla ice cream if desired.