The sun is setting earlier and the crisp evening temperatures descend more quickly.

It's the perfect season to use the slow cookers for one pot wonderful meals.

Here are some ideas you might want to try, and although the pumpkin pie pudding was just recently shared, there are even other options for dessert.

Plan your evening or weekend meals ahead of time, and those hours at the end of the work day are sure to be less stressful.

Butterscotch Apple Crisp

6 cups sliced peeled tart apples (about 5 large)

3/4 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick-cooking oats

1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix

1 teaspoon ground cinnamon

1/2 cup cold butter

Vanilla ice cream, optional

Place the apples in a 3-quart slow cooker. In a bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples. Cover and cook on low for 5 hours or until apples are tender. Serve crisp with ice cream if desired. Yield: 6 servings.

(Recipe courtesy of "Best of Country Slow Cooker Recipes Volume 2)

Au Gratin Garlic Potatoes

1/2 cup milk

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1 package (8 ounces) cream cheese, cubed

1 garlic clove, minced

1/4 teaspoon ground nutmeg

1/8 teaspoon pepper

2 pounds potatoes, peeled and sliced

1 small onion, chopped

Paprika, optional

In a saucepan, heat milk over medium heat until bubbles form around side of saucepan. Remove from the heat. Add the soup, cream cheese, garlic, nutmeg and pepper; stir until smooth.

Place the potatoes and onion in a 3-quart slow cooker. Pour the milk mixture over the potato mixture; mix well. Cover and cook on low for 6-7 hours or until potatoes are tender. Sprinkle with paprika if desired. Yield: 6-8 servings.

(Recipe courtesy of "Best of Country Slow Cooker Recipes Volume 2)

Slow Cooker Pot Roast Stew

2 large onions, cut into 1/2-inch wedges (2 cups)

1 3- to 3-1/2 pound boneless beef chuck pot roast, cut into 1-inch cubes

3/4 cup dry red wine or lower-sodium beef broth

1/4 cup tomato paste

3 tablespoons balsamic vinegar or cider

2 3-inch cinnamon sticks

1 teaspoon dried rosemary, crushed

1 teaspoon ground allspice

3/4 teaspoon salt

1/4 to 1/2 teaspoon crushed red pepper

1 2-pound butternut squash, peeled, seed and cut into 1-1/2 inch pieces (about 4-1/2 cups)

2 large quince or cooking apples, cored and cut into 1/2-inch wedges

4 cups hot cooked couscous

Place onions in a 5- to 6-quart slow cooker. Place beef on top of onions. In a bowl, combine wine, tomato paste, vinegar, cinnamon, rosemary, allspice, salt, and crushed red pepper; pour over beef.

Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours. Adjust low-heat setting to high-heat setting. Stir in squash and quince. Cover and cook 1-1/2 to 2 hours more or until squash is tender. If using apples, add to cooker the last 1/2 hour of cooking. Remove and discard cinnamon. Serve pot roast with couscous and juices. Makes 8 servings.

Per serving: 418 calories, 8 g total fat, 2 g saturated fat, 101 mg cholesterol, 347 mg sodium, 36 g carbohydrate, 4 g total sugar, 4 g fiber, 41 g protein.

(Recipe courtesy of bhg.com)

Red, White and Bean Minestrone

1 tablespoon extra virgin olive oil

1/4 cup Italian turkey sausage, in small pieces

2 tablespoons tomato paste

1 cup chopped onion

1 cup chopped celery

2 tablespoons minced garlic

1 cup chopped carrots

1 teaspoon dried oregano

1 can (16 ounces) chopped canned tomatoes

5 cups chicken stock

1 can (15.5 ounces) cannellini beans with liquid

1/2 can (16 ounces) red kidney beans, drained

2 cups zucchini cut into 1/2-inch pieces

2 cups baby spinach

1-1/2 cups cooked bowtie pasta

2 tablespoons prepackaged pesto

2 tablespoons freshly grated Parmesan cheese

Heat olive oil over medium heat in a medium saute pan. Add sausage; brown well.

Add tomato paste, cook 5 minutes until brown.

Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approximately 5 minutes.

Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.

Cook on low setting for 6-7 hours or until the vegetables are tender.

Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.

To serve, pour the soup into a bowl. Top with a little pesto and fresh grated Parmesan cheese. Serves 7 to 9.

(Recipe courtesy of Bush's beans)

Pulled Pork

4 pounds boneless pork loin roast, cut into 2-inch cubes

2 tablespoons brown sugar

1 tablespoon each paprika and chili powder

2 teaspoons ground cumin and dried oregano

1-1/4 teaspoons each garlic salt and cinnamon

1 28-ounce can crushed tomatoes

1/3 cup lime juice

1-1/2 cups chopped onion

2 to 3 minced chipotle peppers plus 2 to 3 tablespoons adobo sauce from can

Soft rolls or tortillas

Cut pork into 2-inch cubes. Stir together dry seasonings in a small bowl and sprinkle over pork, turning to coat all sides. Place in a large slow cooker with tomatoes, lime juice and onion. Cover and cook on high for 5 hours or low for 10 hours.

Remove pork from slow cooker with a slotted spoon and place in a large bowl; shred using 2 forks or a potato masher. Stir in enough cooking liquid to make pork saucy and add chipotle peppers and adobo sauce to taste. Serve on warm rolls or tortillas with remaining sauce, if desired. Serves 10.

Per serving without bread or tortilla: 310 calories, 11 g fat, 4 g saturated fat, 0 g trans fat, 105 mg cholesterol, 300 mg sodium, 787 mg potassium, 13 g carbohydrate, 3 g fiber, 4 g sugar.

(Recipe courtesy of Tomato Products Wellness Council)

Sausage Dressing

1 pound bulk pork sausage

1 large onion, chopped

2 celery ribs, chopped

1 package (14 ounces) seasoned stuffing croutons

1 can (14-1/2 ounces) chicken broth

1 large tart apple, chopped

1 cup chopped walnuts or pecans

1/2 cup egg substitute

1/4 cup butter, melted

1-1/2 teaspoons rubbed sage

1/2 teaspoon pepper

In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Transfer to a greased 5-quart slow cooker. Stir in remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 12 servings.

(Recipe courtesy of "Best of Country Slow Cooker Recipes Volume 2)

Cranberry Apple Cider

4 cups water

4 cups apple juice

1 can (12 ounces) frozen apple juice concentrate, thawed

1 medium apple, peeled and sliced

1 cup fresh or frozen cranberries

1 medium orange, peeled and sectioned

1 cinnamon stick

In a slow cooker, combine all ingredients; mix well. Cover and cook on low for 2 hours or until the cider reaches the desired temperature. Discard the cinnamon stick. If desired, remove the fruit with a slotted spoon before serving. Yield: 10 servings (about 2-1/2 quarts).

(Recipe courtesy of "Best of Country Slow Cooker Recipes Volume 2)

Slow Cooker Spaghetti and Meatballs

For meatballs:

1 tablespoon extra virgin olive oil

1 cup finely diced onion

1 cup finely diced celery

1/2 cup finely diced carrots

2 tablespoons minced garlic

1 slice whole wheat bread torn into pieces

1 egg, lightly beaten

1/4 cup nonfat milk

1 pound lean ground turkey

3/4 pound reduced fat, Italian turkey sausage, casings removed

Salt and black pepper, to taste

For sauce:

4 cups baby spinach, wilted

2 cans (14.5 ounces) unsalted, diced tomatoes with liquid

1 can (6 ounces) tomato paste

1 tablespoon chopped fresh basil

1 can (16 ounces) garbanzo beans with liquid

1 pound whole wheat spaghetti

Grated Parmesan cheese, as needed

For the meatballs, heat olive oil over medium heat in a medium saute pan. Add onions, celery, carrots, and garlic. Cook until vegetables are soft and garlic is aromatic, approximately 15 minutes, let cool.

Combine bread, egg, and milk in a large bowl. Add onion mixture, ground turkey, and turkey sausage. Mix well. Season with salt and pepper.

Preheat the oven at 375. Form mixture into 2-1/2 inch balls. Place on a lightly oiled baking sheet; do not let touch. Bake for 20 minutes or until cooked through.

For the sauce, put the spinach in the bottom of a 4-quart slow cooker.

Pour both cans of tomatoes, tomato paste, basil, garbanzo beans and cooked meatballs into the slow cooker.

Cover and cook all ingredients on low for 8-10 hours.

When ready to serve, boil a large pot of water. Add the spaghetti and cook according to package directions. Drain. Place a portion of spaghetti on each plate, top with sauce, meatballs and grated Parmesan cheese.

(Recipe courtesy of Bush's beans)

Community News editor Sally Ann Shurmur can be reached at (307) 266-0520 or sallyann.shurmur@trib.com. Read Sal's blog at tribtown.trib.com/Sal/blog and follow her on Twitter at www.twitter.com/WYOSAS