Slow Cooker Hot Fudge Sundae Cake

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.

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.

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.

Easy crock pot pork chops

Ingredients:


 1 large onion, sliced

 4 to 6 medium potatoes, peeled and sliced

 2 cans (10 3/4 ounces) condensed cream of mushroom soup

 4 to 6 pork chops, boneless or bone-in

 salt and pepper to taste

Preparation:

Lightly spray slow cooker with non-stick cooking spray. Put onions and potatoes in bottom of slow cooker. Top with pork chops, salt and pepper, pour soup over chops. Cook on low for 6 to 8 hours, until tender. You can serve alone or on top of rice.

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 butter

Vanilla ice cream, optional

Directions

Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples.

Cover and cook on low for 5 to 5-1/2 hours or until apples are tender. Serve with ice cream if desired. Yield: 6 servings.
(from taste of home)

Crock Pot Chicken Tortilla Soup

I truly loved this especially served with my cornbread

1 can black beans, drained (I also added in 2 cans kidney beans)
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (I used 1/2 packet of taco seasoning and 1/2 packet of ranch seasoning)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)
(I also added in onion and other seasonings like garlic)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)

Orange Chicken

(when I made this I doubled the recipe...)
I thought this was okay... I think I prefer my sweet and sour chicken...

1 1/2 pounds boneless chicken, cut in 2-inch chunks
1/2 cup flour
oil
1 tablespoon salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed (I'd opt for little-to-no pulp. The pulp can taste a bit bitter when cooked)
3 tablespoons brown sugar
1 teaspoon vinegar
3 tablespoons ketchup

Dredge the chicken pieces with the flour, and shake off the excess. Heat oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.

Plop the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over rice.

Chicken Parmigiana

3 whole chicken breasts (I doubled... and cut in about 1/4)
1 egg (I doubled)
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs (I used italian)
1 1/4 c. butter (I used less)
1 can pizza sauce (10 1/2 oz.) (with additioanl chicken I added in a can of tomato sauce w/ some seasoning)
6 slices Mozzarella cheese
Parmesan Cheese

Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken. Then coat chicken breasts with breadcrumbs. In large skillet sauté chicken in butter. Arrange chicken in crock-pot. Pour pizza sauce over chicken. cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes. Makes 6 servings.

Beef Stew

2 lbs. beef cubes ( I often use a lot less and cut up real small)
1/4 cup flour
1 1/2 tsp salt
1/2 tsp. pepper
1 1/2 cups beef broth - if you use beef bouillon cubes add water
1 tsp. Worcestershire sauce
1 or 2 cloves garlic
1 tsp. paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, chopped
1 can of tomato soup
1 can mushroom soup

Put meat in crock pot, mix flour, salt & pepper, and pour over meat. Stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover & cook on Low 10 to 12 hours. Stir thoroughly before serving. You can also cook on stove top for a lot less time. Cook till meat is tender.

Taco Soup

Dinner two nights ago.... can either be done in the crock pot or stove top - we love it and eat it frequently!

TACO SOUP
1lb Hamburger meat
1 can stewed tomatoes (undrained)
2 can corn (undrained)
2 cans of pinto or kidney beans or black beans (undrained) - I think I used 3 cans
1 can diced green chilies (I skipped)
1 medium onion
1 package taco seasoning
1 package ranch dressing
2 cups water
sometimes I even add in 1/2 c or so of Salsa
In a large pot add tomatoes, corn, beans, water, and both packs of the seasonings. Simmer on medium. In a skillet brown the hamburger. Drain. Add to pot. In the skilled add the diced chilies and onion. Cook until the onion is soft. Add to the pot. Simmer for 30 min to an hour. Top with Cheese, sour cream, salsa, or olives.

served w/some cornbread

Slow Cooker Lasagna

( TURNED OUT GREAT)

1 pound bulk Italian sausage (I just used ground beef)
1medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce (I used Ragu)
2teaspoons dried basil leaves
1/2teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese (I adjusted the cheese's to my liking)
1 cup grated Parmesan cheese
15uncooked lasagna noodles
1.
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3.
Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4.
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Easy Cherry cobbler

Easy Cherry Cobbler (crock pot)

INGREDIENTS:
1 16 oz can cherry pie filling, light (I tried it in apple - yummy)
1 3/4 cup pkg cake mix any flavor (I used yellow)
1 egg
3 tablespoons evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts, optional
PREPARATION:
Put pie filling in lightly buttered 3 1/2-quart Crock Pot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2 to 3 hours on low.