Monday, September 19, 2011

Crock Pot Chocolate Lava Cake

Chocolate Lava Cake

This is Becky's version of crock pot chocolate lava cake. She recommends serving it with a scoop of Vanilla ice cream. I can NOT wait to try this. Thanks for sharing Becky.



-1 - 18.25 ounce package devils food cake mix
-3 eggs
-1/3 cup vegetable oil
-1 2/3 cups water
-1 - 3.4 ounce package Jello Chocolate Flavor Instant Pudding Mix
-2 cups cold milk
-1 bag (12 oz.) semi-sweet chocolate chips

Preparation:
Prepare cake mix into batter using eggs, oil, and water. Pour into greased (see note below) 4 - 6 quart crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggly, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.


*Note*For best results use a
Reynold's Slow Cooker Liner instead of greasing so sides don't burn to your crock-pot. Also important to use Jello brand chocolate pudding mix. Others may cause the color to be grey, green or red--just fair warning :)


Thanks again Becky for sharing...... I know there will be a lot of happy chocolate and crock pot lovers

Crock Pot Jambalaya

Jambalaya

Jambalaya is such a great cool weather dish. It seems to warm you up from the inside out. When Valerie from California shared this crock pot jambalaya recipe I knew instantly that I had to share it with y'all.



Here is how she does it



-12 ounces - 1 pound skinless boneless chicken breast, chopped into bite size pieces
-1 pkg andouille sausage, chopped into bite size pieces
-1 lb shrimp or prawns
-1 green bell pepper, chopped
-1 onion, diced
-2 stalks celery, diced
-4 cloves garlic, minced
-1 - 14oz can whole tomatoes
-1/3 cup of tomato paste
-1 can beef broth, chicken or veggie would work too
-1 Tablespoon parsley
-1 1/2 teaspoon basil
-1/2 teaspoon oregano
-1 teaspoon Tabasco
-1 teaspoon cayenne pepper
-1/2 teaspoon salt
-3 cups cooked rice


Add all ingredients except rice, sausage and shrimp to crock pot. Cover and cook on low for 8 hrs or on high for 4 hrs. Add sausage during last 30 minutes, add shrimp for last 15 minutes. Serve over rice.


Thanks for sharing Valerie!

*My Notes*

  1. For a recipe like this, I would use a 3 - 4 quart crock pot.
  2. Since there is such an extended cooking time, I would consider using boneless skinless chicken thighs instead of breasts. The breasts (especially cut into such small pieces) could dry out easily.
  3. Any hot sauce should work. Just use your favorite, or what you have on hand (don't go and special buy the Tabasco).
Andouille sausage is best, but if you can't find it, by all means, use smoked sausage or kielbasa.

Slow Cooker Triple Chocolate Brownies

Slow Cooker Triple Chocolate Brownies

by Crock Pot Recipe Exchange on Friday, September 2, 2011 at 5:31pm

"

Slow-Cooker Triple Chocolate Brownies

Think beyond stews: Uncover the sweet side of your slow cooker with these crowd-pleasing brownies.

Yield Makes 14

Ingredients

• Nonstick cooking spray

• 1 1/4 cups all-purpose flour (spooned and leveled)

• 1/4 cup unsweetened cocoa powder

• 3/4 teaspoon baking powder

• 1/2 teaspoon coarse salt

• 1/2 cup (1 stick) unsalted butter, cut into pieces

• 8 ounces bittersweet chocolate, chopped

• 1 cup sugar

• 3 large eggs, lightly beaten

• 1 cup walnut halves, coarsely chopped

• 1 cup semisweet chocolate chips (6 ounces)

• Directions

Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.

Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.

Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies

Crock Pot Meatloaf

Crock Pot Meatloaf

by Crock Pot Recipe Exchange on Friday, September 2, 2011 at 8:37pm

"2 1/2 lbs ground beef

1/4 cup ketchup

1 Tablespoon brown sugar

1 egg

1 Cup bread crumbs

1 Tablespoon worcestershire sauce

1 small onion chopped

1/4 Cup water

mix all ingredients together and form in kinda egg shape meatloaf. Line your crockpot with a layer of foil hanging over the edges of crock place meatloaf in on top of foil I usually put loads of ketchup on top cook on low 8 hrs.. When done use the foil overhang as handles (so you keep control of grease) to remove from pot slice and enjoy

Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff

by Crock Pot Recipe Exchange on Friday, September 2, 2011 at 12:46pm

2 packages of round steak

1 can cream of celery soup

1 can cream of mushroom soup

1 small can mushrooms

1 cup sour cream .. which you put in towards the end

cut round steak into strips. put all ingredients into crock pot and cook on high for 7 hours

Add the 1 cup of sour cream in the last 15 minutes before you serve.

If you serve this with mashed potatoes and a vegtable you have yourself a dinner

Crockpot Breakfast Casserole

Breakfast Casserole

This is actually one of my favorite brunch-ish recipes. It is so simple to make, smells soooo good when it's cooking and feeds a small crowd of people. You're gonna love this, I just know it!

This recipe will feed 8 - 10 people. You will need a 6 quart slow cooker for this recipe.

-7 cups shredded potatoes (a 32 ounce bag of frozen hash browns could be used in it's place)

-3/4 cup diced onions

-1 pound of ham, breakfast sausage or bacon-cooked and cut into pieces

-2 (4 ounce) cans of mushrooms, stems and pieces, drained

-4 cups sharp cheddar cheese, shredded

-1 dozen eggs, beaten

-2/3 cup (= a 5 fluid ounce can) of evaporated milk

-1/3 cup water

-1 teaspoon seasoning salt

-1/2 teaspoon ground black pepper

Directions:

Start by layering your potatoes, meat, onions, mushrooms and cheese. You are going to make three layers, insuring you end with layer of cheese. In a bowl, mix beaten eggs, evaporated milk, water, salt and pepper. Pour mixture over layers. Using a spoon handle, poke through the mixture in 6 or 7 places. This is to just make sure the mixture goes all the way through to the bottom of the crockery. Cook on low for 10 - 12 hours.


**TIP** Evaporated milk stands up better to the long cooking process than regualr milk. Regular milk tends to want to break down if exposed to heat for this long of a period