Five-layer brownies

pictured above

4 tablespoons (1/2 stick) butter, melted

1/4 cup water

1 large egg

1 (16-ounce) package brownie mix

1 (14-ounce) can sweetened condensed milk

1/4 cup rolled oats (not instant)

1/4 cup sweetened flaked coconut

1/4 cup chopped walnuts

Use a 2-quart slow cooker. Put the melted butter into your crock and add water, egg and the package of brownie mix. Mix until none of the brownie powder is left dry; the batter will be quite thick. Pour the can of sweetened condensed milk over the top. Add the oats, then the coconut, then the walnuts. Cover, but prop the lid open with a chopstick or skewer and cook on high for two to four hours. After two hours, test with a knife and continue to check every 30 minutes until a knife inserted in the center comes out clean. Let stand with the lid off for 10 minutes before cutting. Serves 6.

Lasagna

1 pound ground beef or turkey, browned and drained

1 (25-ounce) jar pasta sauce

10 dry lasagna noodles (traditional, not the no-cook kind)

1 (15-ounce) container ricotta cheese

1 pound sliced mushrooms

2 handfuls baby spinach leaves (optional)

3 hard-boiled eggs, sliced (optional)

8 slices mozzarella cheese

2 cups shredded Italian-style cheese

1/4 cup water

Use a 6-quart slow cooker. Brown the ground meat on the stove top, and drain well. Add the jar of pasta sauce to the meat. Save the jar, you'll need it later. Spoon some of the meat and sauce mixture into the bottom of your slow cooker. Cover with a layer of uncooked lasagna noodles. Smear some ricotta cheese on the noodles and add some mushrooms, a handful of spinach and some egg slices if using. Put a few slices of mozzarella on top and add 1/2 cup or so of the shredded cheese. Add another spoonful of the meat and sauce mixture and repeat the layers until you run out of ingredients or the crock is full. Put water into the empty pasta jar and shake. Pour the contents over the assembled ingredients. Cover and cook on low for six to eight hours, or on high for three to four hours. Check about an hour before serving and push down the top noodles into the liquid if they're getting too brown and crispy. The lasagna is done when the pasta has reached the desired tenderness and the cheese has melted completely and has begun to brown on the edges. Serves six.

Company's coming potatoes au gratin

6 brown potatoes, such as Idaho or russet, peeled and sliced in 1/4-inch-thick pieces

2 parsnips

1 white onion, diced

12 tablespoons (1½ sticks) butter

6 tablespoons flour

3½ cups heavy cream

2 teaspoons dried thyme

4 teaspoons dry mustard

2 teaspoons kosher salt

1 teaspoon black pepper

2 cups shredded cheddar cheese

1 green onion (optional garnish)

Use a 6-quart slow cooker. Put the potatoes, parsnips and onion into your slow cooker and set aside. Melt the butter in a saucepan over medium heat and add flour to create a roux. Stir continuously while slowly adding cream and thyme, mustard, salt and pepper. Pour the cream and butter mixture over the potatoes, parsnips and onion. Toss gently with a large spoon. Cook on low for eight to nine hours, or on high for four to five hours. Before serving, stir in the cheddar cheese until it disappears. Garnish with green onion if you're feeling fancy. Serves 10 to 12.

- "Make It Fast, Cook It Slow"