Monday, February 27, 2012

Crockpot Hot Fudge Cake

I am giving you a MAGICAL recipe this week. I had intended to do a delcious soup, but our weekend became busier than planned, so I did not have the time I thought I would, which led me to try this recipe I had been saving to try, sorry for another dessert. Soup next week!

WARNING: this cake is EVIL. And it has super powers. Like magic, a whole layer of fudgey sauce appears at the bottom of your crock, with delicious, moist cake on top. The evilness of it is enhanced by the fact that it is made from basic staple pantry ingredients, and can appear to promptly be put into your belly in just 2 hours. My husband said, and I quote, "I have had fancy restaurant hot fudge cakes that aren't as good as this" while he was devouring it last night. Make it, you will love it. But don't blame me if you become addicted.

Crockpot Hot Fudge Cake

1 c. all-purpose flour

1 3/4 c. light brown sugar, packed and divided

1/4 c. plus 3 Tbl. baking cocoa, divided

2 tsp. baking powder

1/4 tsp. salt

1/2 c. milk

2 Tbl. butter, melted

1 tsp. vanilla extract

1 3/4 c. hot water

vanilla ice cream!!!

Combine flour, one cup brown sugar, 3 Tablespoons cocoa, baking powder and salt in a medium bowl. Whisk in milk, butter and vanilla. Spread evenly in a 3 1/2-quart crockpot. Mix together remaining 3/4 cup brown sugar and 1/4 cup cocoa; sprinkle evenly over top of batter. Pour in hot water; DO NOT STIR. Cover and cook on high setting for 2 hours, or until a toothpick inserted one-inch deep comes out clean. Spoon warm cake into bowls; top with vanilla ice cream. Serves 4-6.

Seriously, DO NOT STIR!!!!!! I know the ingredients and prep for this sound weird, but follow the directions exactly! I used my 4 quart crock, and cook time was about 1hr 50 min.

Recipe found on the blog "Eat Cake for Dinner."

Monday, February 20, 2012

Slow Cooker Scalloped Potatoes

This week's recipe is very helpful for those times when you want/need to use your oven for 2 different dishes for your dinner, but their cooking temps and times are much different. I hate that. So, instead of putting your scalloped potatoes in the oven, use your crockpot! Prep is minimal with this dish (although you do have to thinly slice some potatoes, but it isn't all that much), and it makes the potatoes so nice and tender. I have thought about adding some diced ham to this one time too, which would create a whole meal, not just a side dish.

Slow Cooker Scalloped Potatoes

- 1 cup sour cream (I used light)
- 1 can condensed cream of potato soup
- 1 tbsp worcestershire sauce
- 2 lb small red potatoes
- 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make cheesier, many of you do live in Wisconsin, after all :) - 1/2 tsp paprika
- 3 tbsp chopped fresh chives for topping

Thinly slice the potatoes into rounds, set aside. Mix sour cream, can of soup and worcestershire sauce together in a large bowl. Add the potatoes and stir until they are evenly coated.

Pour half of the potato mixture into your crockpot (I used my 4 quart crock for this recipe). Layer half of your cheese on that, then add the rest of the potatoes, and add the remaining cheese on top for the final layer. Cook on high for about 3 hours, or low for 6-7. If desired, top with the paprika and chives before serving, or just throw it on your plate and salt & pepper it like I do :) Makes 12 servings.

Monday, February 13, 2012

Crock Pot Blueberry Cobbler

I'm giving you a special treat this week...Crock Pot Blueberry Cobbler! I found this recipe on the back of a bag of Schwan's frozen blueberries, of all places. I kept the bag, but never got around to trying it until this weekend. Happy I did! This works best in an oblong crock, not the old tall crocks. Also, the original recipe calls for 16oz of blueberries (which is what the Schwan's bag is), but I could only find 12 oz bags in the store locally (My Schwan's guy isn't scheduled to come until this week for us, haha!). Honestly, that was enough, those 12 ounces were very juicy! I was impressed though, and the nice thing is that you can keep it warm in the crock until you want to eat it. YUM! Then that scoop of ice cream can melt on it nicely! I think I am going to try this recipe again soon with some Door Country cherries I have in my freezer.

Crock Pot Blueberry Cobbler

1 c flour
1 1/4 c sugar, divided
1 t baking powder
1/4 t cinnamon
1/4 t nutmeg
1/4 c sour cream
1/4 c water
2 eggs
3 t lemon juice, divided
1 (12 oz) bag whole frozen blueberries
Mix together the flour, 1/4 cup of the sugar, baking powder, cinnamon, nutmeg, sour cream, water, eggs, and 1 tsp of the lemon juice. Use a whisk to get it as lump-free as possible. Pour batter into the crock.

Then in a small bowl, pour in the blueberries, remaining 1 cup sugar and 2 teaspoons lemon juice. Stir to coat all the berries with sugar, and pour evenly over the batter in the crock.

Cook on high for 2 to 2.5 hours. Don't overcook, or the batter will be chewy! You want cakey, not chewy! Throw on a scoop of vanilla ice cream or whipped cream.

Monday, February 6, 2012

Crock Pot Chili

Hi all! I apologize for the late posting of the Crock of the Week this week, I enjoyed a few days off with my family for my birthday! This week, I am giving you a traditional recipe that you can easily throw together in your crock pot. For years, I used a dutch oven on the stovetop for making chili, but the crock pot is a great way to make it too, since you don't have to pay as much attention to it once you throw it together.

Crock Pot Chili

- 2 lbs ground beef, browned and drained
- 1 green or yellow bell pepper, diced
- 1 large onion, diced
- 3 15-oz cans diced tomatoes (I use the chili-ready kind, but plain is fine too)
- 1 15-oz can of tomato sauce
- 3 tbsp chili powder
- 2 tbsp cayenne pepper
- Salt/pepper to taste
- 2-3 15-oz cans pre-cooked pinto beans, light red kidney beans, or dark red kidney beans, drained and rinsed

In a large skillet, saute onion until soft. Add in the ground beef and brown that up. Drain, and then transfer mixture to the crock pot. Add the diced tomatoes, tomato sauce, stir. Mix in diced peppers and spices. Cook on high for 4 hours or low for 6. Then add your beans (I use 3 cans because my 2 year old son LOVES beans! I use 1 can of each of the beans listed in the ingredients to make the chili pretty, haha!), and cook on high for another hour or low for another 2.

Garnish with shredded cheese and sour cream when serrving, and I also enjoy some cornbread with chili. YUM! Freezes well and leftovers taste even better, in my opinion.

This week, I decided to do a photo of my son's chili plate :)

Thursday, February 2, 2012

Crock Pot Shredded Buffalo Chicken

Well, it is that time of year! Superbowl time! Even though my Green Bay Packers are not making a repeat appearance this year, we will still watch, of course. And that also means eating lots of food at a Superbowl party! So, if you are hosting or bringing a dish to a Superbowl get-together, I will help you out with this week's recipe, Shredded Buffalo Chicken! I posted a Buffalo Chicken Penne recipe a few months back that got a lot of good comments, so I am sure you will all enjoy this one too. The best part is that you can use it as a base for SO MANY dishes! My family enjoyed it this weekend in sandwich form, on toasted sourdough sub rolls. But it would also work great for tacos, nachos, on crackers, or even made into a buffalo chicken cheese dip, just throw it together with some velveeta! You can even freeze it to use later if you don't eat it all. Yum. Also, if you are like me and often forget to thaw the meat you intend to cook for dinner, this uses FROZEN chicken, so you don't even have to think too much in advance :) So, have fun with it, it will be a big hit at your Superbowl party, or any time of the year!

Shredded Buffalo Chicken

3 pounds FROZEN chicken breasts (I like tenderloins, but regular breasts will work well too)
1 large bottle Frank's Red Hot Buffalo WINGS sauce
1 envelope ranch dip dry mix

Place the frozen chicken breasts in the crock. Pour about 3/4 of the bottle of Frank's over the chicken (I used the whole bottle but it was a bit too juicy, you can always add more sauce at the end of you think the mixture is too dry). Sprinkle the envelope of ranch dip over the chicken. Cover and cook on low for 6-7 hours.

Take the breasts out of the crock onto a plate, and use 2 forks to shred the chicken (if it doesn't shred easily, the chicken isn't quite done, but after 6 hours that really shouldn't be an issue), and return the shredded chicken into the crock pot. Continue to cook on low for another hour, to let all of the shredded chicken soak up the sauce. Enjoy!