HOT FUDGE CAKE

1 cup + 3/4 cup packed brown sugar, divided

1 cup flour
1/4 cup + 3 tbsp unsweetened baking cocoa, divided
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tbsps butter, melted
1/2 tsp vanilla
1 3/4 cups boiling water

Combine the 1 cup of brown sugar, flour, 3 tablespoons of cocoa, baking powder and salt in a mixing bowl until well blended. Stir in the milk, butter, and vanilla.  Spread the mixture over the bottom of a 3 1/2-quart crockpot or slow cooker.

In a separate bowl, mix the 3/4 cup of brown sugar and the 1/4 cup cup cocoa.  Sprinkle the mixture evenly over the mixture in the cooker.  DO NOT STIR.

Pour the boiling water over the ingredients in the cooker.  Again, DO NOT STIR.

Place lid on cooker and cook on high 2 to 3 hours or until a wooden toothpick inserted in the center comes out clean.

Serve cake warm topped with ice cream or whipped cream, if desired.

 File Photo

MUSTARD BARBECUED PORK

This is a recipe I got a few years ago from Southern Living magazine.  I love mustard and pork is one of the few meats I eat so this one was a natural for me!  Since I am a diabetic, I substitute 1 1/2 tablespoons of Splenda Brown Sugar Blend for the brown sugar listed.  With the pork, I have never had a blood sugar problem from the honey.

1/3 cup firmly packed light brown sugar

2 1/2 teaspoons salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons paprika

1 teaspoon onion powder

1/2 teaspoon ground red pepper

1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt)

1 cup yellow mustard

1/3 cup honey

1/4 cup apple cider vinegar

1 1/2 teaspoons Worcestershire sauce

 

Stir together the brown sugar, salt, garlic powder, paprika, onion powder, and red pepper; rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.

Whisk together mustard, honey, vinegar, and Worcestershire sauce. Pour mixture over top of roast. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.

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YUMMY BEEF STEW/SOUP

1 lb beef stew meat, fat trimmed and cut into bite-size cubes

1 can diced tomatoes, undrained (I like to use the Italian or Mexican-style tomatoes)
1 cup sliced carrots
1 cup large-diced potatoes
1/2 cup celery, sliced
1/2 cup chopped onion
1 cup frozen cut green beans
1 packet slow-cooker vegetable-soup mix
3 cups water

Place the stew meat, tomatoes with juice, carrots, potatoes, celery, onion, and green beans into a slow cooker or crockpot.

Mix the packet of seasoning mix with the water until well blended; pour over the meat and veggies in the cooker.  Place lid on cooker.

Cook on low setting for approximately 8 hours until meat is tender.
 Yield: 6 to 8 servings

This is the file photo.

CHICKEN AND NOODLES ITALIAN-STYLE

 

1 1/2 pounds boneless skinless chicken thighs

2 tsp thyme
1 1/2 tsp oregano
1 can (14.5-oz) chicken broth
1 can (14/5-oz) Italian-style diced tomatoes, do not drain
1 1/2 cup thinly sliced carrots
1 stalk celery, thinly sliced
1 onion, diced
3 cups uncooked twisty noodles
3/4 cup frozen peas

Cut each piece of chicken into fourths; sprinkle with the thyme and oregano.

Place the broth, tomatoes, carrots, celery, and onion into a slow cooker or crockpot; place the chicken pieces over the mixture.

Place lid on cooker and cook for 8 hours on low setting or 4 hours on high setting.

Remove lid and stir in the noodles and peas.  Replace lid, be sure temperature is on high and cook for another 15 minutes or until the noodles are tender.

Yield: 4 to 6 servings
File Photo

CHICKEN WINGS IN HONEY SAUCE

3 lbs chicken wings

salt to taste
freshly ground black pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup canola oil
2 garlic cloves, minced
sesame seeds for garnish, optional
thin green onion swirls for garnish, optional

Rinse wings and pat dry.  Cut off and discard tips.

Cut each wing at the joint to make 2 pieces.  Sprinkle wings with the salt and pepper.

Place wings on broiler pan and broil 4 to 5 inches from the heat for 20 minutes turning halfway through cooking time.  Transfer wings to crock pot or slow cooker.

Make sauce by combining the honey, soy sauce, ketchup, canola oil, and garlic in a bowl; pour over the wings in the cooker.

Place cover on cooker and cook on low 4 to 5 hours on or high 1 to 2 1/2 hours.

To serve garnish with the sesame seeds and/or green onion swirls if desired.

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SLOW COOKER TAMALE PIE

2 pounds ground beef, cooked and drained

2 (28-ounce) cans diced tomatoes, drained

2 cups frozen whole kernel corn

1 (2-1/4-ounce) can sliced black olives, drained

1 medium-sized onion, diced

1 (1.25-ounce) package taco seasoning mix

1 (16-ounce) package cornbread mix

1 cup shredded Cheddar cheese

 

In a large bowl, combine the beef, diced tomatoes, corn, olives, onion, and taco seasoning, mixing well.  Pour mixture into a slow cooker or crockpot.
    
Prepare the cornbread mix according to package directions; spoon over beef mixture. Sprinkle the cheese overall.
    
Place lid on cooker and cook on high setting for 3 hours or low setting for 6 hours.

 

NOTE: This is another of my old Mr. Food recipes.  Years ago when my daughter worked in school food service she met him and brought me an autographed book.  I have enjoyed his recipes over the years.

CINNAMON RAISIN BREAD PUDDING WITH A TOUCH OF LEMON

Put that slow cooker/crock-pot to use making dessert!

4 cups bread cubes (about 7 slices day-old bread), preferably multi grain
5 eggs beaten
1 tsp vanilla extract
1/2 tsp lemon flavoring
3/4 cup brown sugar
3 1/2 cups milk
1/2 teaspoon salt
2 tablespoon ground cinnamon
1/4 cup golden seedless raisins (or regular raisins)
1 tablespoon butter melted

 

In a large mixing bowl, combine all the ingredients together until the bread is wet. 

 

Spray the inside of the cooker with nonstick cooking spray.  Transfer the mixture to the cooker.  Place lid on cooker and cook on high 4 to 5 hours.  About 30 minutes before the end of the cooking time, remove lid to help the juices cook down.

SLOW COOKER BLUEBERRIES AND DUMPLINGS

Crock-pots and slow cookers are also great appliances for making desserts.  Try these berries and dumplings for a delicious warm dessert.  You can always switch out different types of berries, if you prefer.

1 1/4 cups + 2 tbsp granulated sugar, divided
3 tbsp all-purpose flour
2 tsp grated lemon zest
2 pkgs (16-oz each) frozen unsweetened blueberries
1 1/2 cups biscuit/baking mix
3 tbsp butter
1 carton (8-oz) sour cream

Combine the 1 1/4 cups sugar, both flours, and the lemon zest in a 3-quart heavy saucepan.  Add the blueberries and cook, stirring constantly, over low heat until the sugar is dissolved.  Bring the mixture to a boil and increase heat to medium-high; cook, stirring often, about 5 minutes until slightly thickened. 

Pour the biscuit/baking mix into a bowl and stir in the remaining 2 tablespoons of sugar; cut in the butter until crumbly.  Add the sour cream, mixing together until a soft dough forms.

Pour the hot berry filling into a round 5-quart slow cooker or crockpot.  Carefully drop the dough into 6 large clumps over the filling.

Place lid on cooker and cook on low setting for 3 hours or until the dumplings are a golden brown.

Remove the lid carefully so as to keep the condensation from getting on the dumplings and making them soggy.
Note: Have had this recipe for a long time.  I think it is another of my Mr. Food recipes.

CROCK-POT APPLE BROWN BETTY

4 large Granny Smith apples, cored and cut into 8 wedges each

1 loaf white wheat bread, crusts removed and discarded, bread cut into 1-inch cubes
1 heaping tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup packed brown sugar
1 stick butter

Place the apple wedges over the bottom of a crockpot or slow cooker.

In a small saucepan melt the butter; add the brown sugar, cinnamon, nutmeg, and salt.

In a medium, heatproof bowl, put the bread cubes and stir in the butter mixture.  Pour the mixture over the apple wedges.

Place lid on cooker and cook for 2 to 3 hours on low setting.

Yield: approximately 6 servings

  file photo.

SPICY CHICKEN CASSEROLE

Another recipe for all you chicken lovers! I will admit I have never made this recipe. If you follow this blog, you know I never eat chicken. I do make it often for my family but have never made this particular recipe.

1 1/2 lbs boneless, skinless chicken breasts and/or thighs
2 tbsp canola oil
1 tsp whole cumin seeds
1 cinnamon stick
2 bay leaves
1 medium-size onion, minced
4 garlic cloves, minced
2 tsp finely chopped ginger
1/2 tsp turmeric
1 cup plain fat-free yogurt
1-1 1/2 tsp salt, divided
1/2 tsp garam masala (found in major supermarkets, natural food stores, etc)
1 1/2 cups uncooked brown basmati rice
2 cups water
fresh cilantro for garnish, if desired

Cut chicken into 1-inch pieces; set aside.

Heat the canola oil in a large heavy skillet over medium-high heat.  Add the cumin seeds, cinnamon, and bay leaves.  Cook, stirring, for a few seconds until cumin seeds are a golden brown.

Add the onions, garlic, and ginger to the skillet and cook until the onions are transparent and tender.

Add the chicken to the skillet and cook until chicken turns white, about 4 minutes; stir occasionally.  Add the turmeric and stir to mix in well. 

Transfer the mixture to a slow cooker/crockpot.

Using a fork, whip the yogurt and pour over the chicken mixture.  Sprinkle 1 teaspoon of the salt overall and add the garam masala.

Add the rice to the cooker in an even layer over the chicken mixture.  Sprinkle with remaining salt, if desired.  Pour the water over the rice.

Cook on high setting for 4 hours.

Before serving, remove and discard the bay leaves and the cinnamon stick.

Serve warm, garnished with the cilantro if desired.

Yield: 8 servings

This is the file photo that came with the recipe.