HEAVENLY CROCKPOT DESSERT

1 box Betty Crocker Fudge Brownie Mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker Chocolate Chip Cookie Mix

Mix all ingredients together and put into a crockpot that has been sprayed lightly with cooking oil spray.
Place lid on cooker and cook on low approximately 3 hours.

Delicious served with ice cream.

SAVE ENERGY, USE A SLOW COOKER!

I received a post today from my electric company listing ways to save money on your electric bill.  It list the common ones like use ceiling fans, close blinds and curtains, etc.  Then I noticed this one:

Use a slow cooker when you can, since it uses less power than an electric stove top. When you do cook on the stove, use covered pans with well-fitting lids so contents cook faster. - See more at: http://energyinyourlife.com/know-unique-ways-save-power/#sthash.qawuwp8u.dpuf

Just another good reason to keep that slow cooker out!

SLOW COOKER CABBAGE ROLLS WITH V8 JUICE

I love cabbage and by extension cabbage rolls.  A friend of mine posted this recipe on facebook today, I noticed it is a little different from my recipe so I am going to try it.  I love V8 juice so I just know this will be good.  Credit is given at the end to someone (original?, I don't know) who posted it earlier.

Slow Cooker Cabbage Rolls

To **SAVE** this recipe, be sure to click **SHARE** so it will store on your personal page in case you want to find it later.*

•1 large head cabbage
•1 can (8 ounces) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped green pepper
•1/2 cup crushed saltines (about 15 crackers)
•1 egg, lightly beaten
•1 ounce onion soup mix
•1-1/2 pounds lean ground beef (90% lean)
•1 can (46 ounces) V8 juice
•Salt to taste
•Grated Parmesan cheese, optional

Directions

•Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
•In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
•Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
•Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired

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