Let me first say this was soooooooo YUMMY!
(I did double the recipe... extra large oval slow cooker being used)
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts (I left out)
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
(2 cups of chocolate chips)
1.Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. (I did leave out the nuts but added in a cup of chocolate chips) Spread batter evenly in slow cooker.
2.Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. (I added in a cup of chocolate chips) Pour evenly over batter in slow cooker.
3.Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.
4.Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.
Thursday, October 28, 2010
Monday, October 25, 2010
Pumpkin Cheesecake Bars
Ingredients
1 (16 ounce) package pound cake mix (I had on hand a yellow cake mix so that is what I used)
3 eggs
2 tablespoons butter or margarine, melted
4 teaspoons pumpkin pie spice, divided
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can pumpkin
1/2 teaspoon salt
1 cup chopped nuts
Directions
(I cooked mine in a 9 by 13 pan)
1.Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
2.In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well.
3.Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.
1 (16 ounce) package pound cake mix (I had on hand a yellow cake mix so that is what I used)
3 eggs
2 tablespoons butter or margarine, melted
4 teaspoons pumpkin pie spice, divided
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 (15 ounce) can pumpkin
1/2 teaspoon salt
1 cup chopped nuts
Directions
(I cooked mine in a 9 by 13 pan)
1.Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan.
2.In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well.
3.Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.
Saturday, October 23, 2010
Clam Chowder
3 (6.5 ounce) cans minced clams (I used two wished I had used 3)
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter (I used 1/4 cup)
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar (I used regular vinegar)
1 1/2 teaspoons salt
ground black pepper to taste
(I also added about 5 strips of bacon cooked/crumbled up)
Directions
1.Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2.Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3.Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter (I used 1/4 cup)
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar (I used regular vinegar)
1 1/2 teaspoons salt
ground black pepper to taste
(I also added about 5 strips of bacon cooked/crumbled up)
Directions
1.Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2.Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3.Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.
Sunday, October 17, 2010
Pumpkin cookies
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Friday, October 8, 2010
Chili
2 pounds ground beef (I usually just use 1 pound)
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce (I usually use less but also add in a can of diced tomatoes)
1 (8 ounce) jar salsa ( I usually just add in 1/2 c)
4 tablespoons chili seasoning mix (we use less... we like things mild)
2-3 cans (depending how much you want to make) (15 ounce) can light red kidney beans
Directions
1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
(I usually just mix it all in the crock pot and let it sit on low for 6-8 hours)
2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce (I usually use less but also add in a can of diced tomatoes)
1 (8 ounce) jar salsa ( I usually just add in 1/2 c)
4 tablespoons chili seasoning mix (we use less... we like things mild)
2-3 cans (depending how much you want to make) (15 ounce) can light red kidney beans
Directions
1.In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
(I usually just mix it all in the crock pot and let it sit on low for 6-8 hours)
2.Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Wednesday, October 6, 2010
Crock Pot Salsa Chicken
1 lb chicken breasts (boneless, skinless work well) usually buy on super sale and freeze a bunch
1 can black beans
1 can corn (one time I used frozen corn and it was fine)
1.5 cup salsa (anything you need to get rid of works fine)
Place chicken on bottom, mix other ingredients and spread on top. Cook on low for 8 hours. After cooking, I shred the chicken and mix it all up! EASY to do.
Serve with tortillas and other taco like toppings or even a chip dip of sorts.. Have sour cream and cheese available.
1 can black beans
1 can corn (one time I used frozen corn and it was fine)
1.5 cup salsa (anything you need to get rid of works fine)
Place chicken on bottom, mix other ingredients and spread on top. Cook on low for 8 hours. After cooking, I shred the chicken and mix it all up! EASY to do.
Serve with tortillas and other taco like toppings or even a chip dip of sorts.. Have sour cream and cheese available.
Tuesday, October 5, 2010
Mushroom Pork Chops and Rice
4 boneless, skinless pork chops
1 can cream of mushroom soup
4 servings minute rice
Pre-heat oven to 350 degrees.
Cook minute rice according to package directions.
Brown pork chops, reserving the juice.
Place rice in bottom of a casserole dish, drizzle the pork chop juice over top.
place pork chops over top of rice in a single layer
Spread mushroom soup over top.
Bake in oven, covered, for 30 minutes.
Remove lid, bake for 10 more minutes.
Makes 2-4 servings, as made above. Increase portions as needed.
Variations: I like to put a drained can of mushroom stems and pieces, as well as about 2 cups of frozen peas or French beans, making a full meal.
1 can cream of mushroom soup
4 servings minute rice
Pre-heat oven to 350 degrees.
Cook minute rice according to package directions.
Brown pork chops, reserving the juice.
Place rice in bottom of a casserole dish, drizzle the pork chop juice over top.
place pork chops over top of rice in a single layer
Spread mushroom soup over top.
Bake in oven, covered, for 30 minutes.
Remove lid, bake for 10 more minutes.
Makes 2-4 servings, as made above. Increase portions as needed.
Variations: I like to put a drained can of mushroom stems and pieces, as well as about 2 cups of frozen peas or French beans, making a full meal.
Pumpkin Crunch Cake
1 box yellow cake mix
1 c. pumpkin
3 eggs
1 tsp. pumpkin pie spice
1 c. brown sugar
1 c. nuts, chopped
2 tsp. cinnamon
2 T. flour
2 T. melted butter
Mix together cake mix, pumpkin, 1/2 c. water, eggs and pumpkin pie spice. Pour 1/2 of batter in 9 x 13 in greased, floured cake pan. Combine brown sugar, nuts cinnamon, flour and butter and sprinkle half of mixture over batter. Spread remaining batter over top then remaining crunch mixture. Bake in 350 degree oven 45-50 min.
1 c. pumpkin
3 eggs
1 tsp. pumpkin pie spice
1 c. brown sugar
1 c. nuts, chopped
2 tsp. cinnamon
2 T. flour
2 T. melted butter
Mix together cake mix, pumpkin, 1/2 c. water, eggs and pumpkin pie spice. Pour 1/2 of batter in 9 x 13 in greased, floured cake pan. Combine brown sugar, nuts cinnamon, flour and butter and sprinkle half of mixture over batter. Spread remaining batter over top then remaining crunch mixture. Bake in 350 degree oven 45-50 min.
Sunday, October 3, 2010
Caramel-Apple Muffins
These were YUMMY!!!!!
•2 cups flour
•3/4 cup sugar
•2 tsp baking powder
•2 1/2 tsp cinnamon
•1/2 tsp cardamom
•1/2 tsp salt
•1 egg
•1 cup milk (at least 1%)
•1/4 cup butter, melted
•1 1/2 tsp vanilla extract
•1/2 cup chopped peeled tart apple
•12 caramels, chopped
For the topping:
•1/2 cup packed brown sugar
•1/4 cup quick-cooking oats
•3 Tbsp butter, melted
•1 tsp cinnamon
Preheat oven to 350 degrees and grease a muffin pan. In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt.
In a medium bowl, whisk together the egg, milk, butter, and vanilla.
Stir the wet ingredients into the dry ingredients just until moistened. Fold in the apples and caramels.
Combine all of the topping ingredients in a small bowl.
Fill muffin pan cups 3/4 full, and then sprinkle the topping over the batter.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan 5 minutes before removing to a wire rack to cool slightly. Serve warm.
•2 cups flour
•3/4 cup sugar
•2 tsp baking powder
•2 1/2 tsp cinnamon
•1/2 tsp cardamom
•1/2 tsp salt
•1 egg
•1 cup milk (at least 1%)
•1/4 cup butter, melted
•1 1/2 tsp vanilla extract
•1/2 cup chopped peeled tart apple
•12 caramels, chopped
For the topping:
•1/2 cup packed brown sugar
•1/4 cup quick-cooking oats
•3 Tbsp butter, melted
•1 tsp cinnamon
Preheat oven to 350 degrees and grease a muffin pan. In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt.
In a medium bowl, whisk together the egg, milk, butter, and vanilla.
Stir the wet ingredients into the dry ingredients just until moistened. Fold in the apples and caramels.
Combine all of the topping ingredients in a small bowl.
Fill muffin pan cups 3/4 full, and then sprinkle the topping over the batter.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan 5 minutes before removing to a wire rack to cool slightly. Serve warm.
Cream Puff Cake
Ingredients
1 c Water
1 Stick margarine
1 c Flour
4 Eggs
2 Small boxes instant vanila
1 pk 8 oz cream cheese, softened
3 c Milk
1 lg Tub Cool Whip
1 cn Chocolate syrup (I skipped still tasted great)
.Preparation - Cream Puff Cake - Winner
Bring the water and margine to boil. Add 1 cup flour and eggs after you remove pan from heat. Mix well and spread into a 9X13" pan. Bake at 350F for 30 to 35 minutes. Let cool. Mix 2 boxes pudding, 8 oz. cream cheese and 3 cups milk until well mixed. Spread over cream puff layer. Let set in refrigerator until set. Before srving cover with Cool Whip and drizzle chocolate syrup over the top. (I skipped still tasted great)
1 c Water
1 Stick margarine
1 c Flour
4 Eggs
2 Small boxes instant vanila
1 pk 8 oz cream cheese, softened
3 c Milk
1 lg Tub Cool Whip
1 cn Chocolate syrup (I skipped still tasted great)
.Preparation - Cream Puff Cake - Winner
Bring the water and margine to boil. Add 1 cup flour and eggs after you remove pan from heat. Mix well and spread into a 9X13" pan. Bake at 350F for 30 to 35 minutes. Let cool. Mix 2 boxes pudding, 8 oz. cream cheese and 3 cups milk until well mixed. Spread over cream puff layer. Let set in refrigerator until set. Before srving cover with Cool Whip and drizzle chocolate syrup over the top. (I skipped still tasted great)
OREO Biscotti
What You Need
1 cup sugar
1/3 cup butter or margarine melted
3 eggs
2 tsp. vanilla
3 cups flour
1-1/2 tsp. Baking Powder
1/4 tsp. salt
16 OREO Cookies, coarsely chopped (about 2 cups)
2 squares BAKER'S Semi-Sweet Chocolate, melted
PREHEAT oven to 350°F. Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.
BAKE 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Bake an additional 10 to 12 minutes on each side or until lightly toasted on both sides. Cool completely on wire rack.
DRIZZLE cooled biscotti with melted chocolate.
1 cup sugar
1/3 cup butter or margarine melted
3 eggs
2 tsp. vanilla
3 cups flour
1-1/2 tsp. Baking Powder
1/4 tsp. salt
16 OREO Cookies, coarsely chopped (about 2 cups)
2 squares BAKER'S Semi-Sweet Chocolate, melted
PREHEAT oven to 350°F. Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.
BAKE 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Bake an additional 10 to 12 minutes on each side or until lightly toasted on both sides. Cool completely on wire rack.
DRIZZLE cooled biscotti with melted chocolate.
Friday, October 1, 2010
Raspberry Oatmeal Bars
1 (18.25 ounce) package yellow cake mix
2 1/2 cups quick cooking oats
3/4 cup margarine, melted (I used 1/2 c)
1 cup raspberry jam
1 tablespoon water (I used lemon juice)
(I also used about 1/4 c milk)
Directions
1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2.In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. (I also mixed in about 1/4 cup milk) Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
3.Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.
2 1/2 cups quick cooking oats
3/4 cup margarine, melted (I used 1/2 c)
1 cup raspberry jam
1 tablespoon water (I used lemon juice)
(I also used about 1/4 c milk)
Directions
1.Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2.In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. (I also mixed in about 1/4 cup milk) Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.
3.Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.
Honey Lime Chicken Enchiladas
I have seen these recipe multiple times all over the Internet.. wanted to try it... but I don't care for enchiladas nor green sauce... but so glad I took the risk! Loved it! I made a few changes you will see through out it...
6 Tbsp honey
5 Tbsp fresh lime juice (1-2 limes) (I didn't use limes just the juice)
1 Tbsp chili powder (I used less but some red pepper too)
1 tsp garlic powder
2-3 skinless, boneless chicken breasts, cooked and shredded
8 – 10 flour tortillas (depending on size)
1 lb of a Mexican blend cheese (Monterrey jack, Colby, cheddar), shredded
1 large can of green enchilada sauce
(I also used 1 cup of sour cream and 2-3 cups of rice)
Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.
Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. (I mixed a cup of sour cream w/ enchilada sauce to spoon in enchiladas and for the leftovers to put on top - I also mixed rice in with the chicken) Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese.
Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.
6 Tbsp honey
5 Tbsp fresh lime juice (1-2 limes) (I didn't use limes just the juice)
1 Tbsp chili powder (I used less but some red pepper too)
1 tsp garlic powder
2-3 skinless, boneless chicken breasts, cooked and shredded
8 – 10 flour tortillas (depending on size)
1 lb of a Mexican blend cheese (Monterrey jack, Colby, cheddar), shredded
1 large can of green enchilada sauce
(I also used 1 cup of sour cream and 2-3 cups of rice)
Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.
Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. (I mixed a cup of sour cream w/ enchilada sauce to spoon in enchiladas and for the leftovers to put on top - I also mixed rice in with the chicken) Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas and sprinkle with remaining cheese.
Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.
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