From crockpot365.com
1 cup all-purpose flour
1 cup sugar (divided)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter
1/2 cup milk
1 tablespoon canola oil
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water
Use a 4-quart slow cooker coated well with cooking spray. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.
In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.
Spread this mixture into the bottom of your slow cooker.
In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water (be careful!) Pour this evenly over the peanut butter batter in your cooker.
Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick (into the cake--underneath the cake is molten chocolate) comes out clean. Let the cake sit uncovered in an unplugged crock pot for about 20 minutes, then serve warm in dessert bowls.
Friday, April 23, 2010
Friday, April 16, 2010
Twice Baked Potato Casserole
From babycenter.com
6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, chopped
Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with green onions. Yield: 6-8 servings. (Makes 4 servings)
6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, chopped
Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350° for 20 minutes or until cheese is melted. Sprinkle with green onions. Yield: 6-8 servings. (Makes 4 servings)
Creamy Asparagus Soup
From babycenter.com
1 tablespoon olive oil
1 teaspoon butter
1 leek or small onion, finely chopped
1 pound fresh asparagus, ends trimmed and cut into 2-inch pieces
4 cups reduced-sodium vegetable or chicken broth
Salt and pepper
About 1/3 cup heavy cream (make my own, see below)
4 to 6 tablespoons sour cream, optional
Heat the oil and butter in a large soup pot over low heat. Add the leek and cook for 6 minutes, stirring frequently. Add the asparagus and cook 1 minute. Raise the heat to high, add the broth, and bring to a boil. Reduce the heat to low, cover, and let simmer for about 15 to 20 minutes, or until the asparagus stems are just tender but not limp and overcooked. Remove from the heat and puree the soup in a blender or food processor. Taste for seasoning and add salt and pepper as needed. Reheat the soup and add the heavy cream. Serve hot. If using sour cream, simply add a dollop to the top of each bowl of soup. (Makes 4 to 6 servings)
Home-made heavy cream:
3/4 c milk
1/3 c butter
Melt butter. Pour into the milk and stir. Use in place of 1 c heavy cream. Note: if using 2% or lower fat content milk, add a tablespoon of flour to thicken.
1 tablespoon olive oil
1 teaspoon butter
1 leek or small onion, finely chopped
1 pound fresh asparagus, ends trimmed and cut into 2-inch pieces
4 cups reduced-sodium vegetable or chicken broth
Salt and pepper
About 1/3 cup heavy cream (make my own, see below)
4 to 6 tablespoons sour cream, optional
Heat the oil and butter in a large soup pot over low heat. Add the leek and cook for 6 minutes, stirring frequently. Add the asparagus and cook 1 minute. Raise the heat to high, add the broth, and bring to a boil. Reduce the heat to low, cover, and let simmer for about 15 to 20 minutes, or until the asparagus stems are just tender but not limp and overcooked. Remove from the heat and puree the soup in a blender or food processor. Taste for seasoning and add salt and pepper as needed. Reheat the soup and add the heavy cream. Serve hot. If using sour cream, simply add a dollop to the top of each bowl of soup. (Makes 4 to 6 servings)
Home-made heavy cream:
3/4 c milk
1/3 c butter
Melt butter. Pour into the milk and stir. Use in place of 1 c heavy cream. Note: if using 2% or lower fat content milk, add a tablespoon of flour to thicken.
Thursday, April 15, 2010
French Toast Casserole
From 5dollardinners.com
1 loaf bread
6 eggs, beaten
1 cup milk
2 tsp. vanilla
2 tsp. cinnamon
½ cup canned white beans, rinsed and pureed
Fresh blueberries and strawberries, toppings
Tear up bread slices into bite size chunks. Place in a well-greased 9×13 casserole dish. In a bowl whisk together remaining ingredients. Pour over bread chunks and let bread soak up the liquid. Bake at 350F for about 45 minutes or until a knife inserted comes out clean. Serve with favorite French Toast toppings (syrup, jam, cinnamon sugar, etc.).
1 loaf bread
6 eggs, beaten
1 cup milk
2 tsp. vanilla
2 tsp. cinnamon
½ cup canned white beans, rinsed and pureed
Fresh blueberries and strawberries, toppings
Tear up bread slices into bite size chunks. Place in a well-greased 9×13 casserole dish. In a bowl whisk together remaining ingredients. Pour over bread chunks and let bread soak up the liquid. Bake at 350F for about 45 minutes or until a knife inserted comes out clean. Serve with favorite French Toast toppings (syrup, jam, cinnamon sugar, etc.).
Friday, April 9, 2010
Artichoke Lasagna
From eatbetteramerica.com
9 oven-ready lasagna noodles
1 tablespoon olive oil
2 packages (8 or 9 oz) frozen artichoke hearts, thawed and well drained
1/4 cup pine nuts
4 cloves garlic, minced
1 carton (15 oz) light ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
1 cup snipped fresh basil or 2 tablespoons dried basil, crushed
1 egg
1/4 teaspoon salt
1 cup chicken broth
1/4 cup Gold Medal® all-purpose flour
2 cups milk
Chopped fresh tomato (optional)
Snipped fresh parsley (optional)
Preheat oven to 350°F.
1. In a large skillet, heat oil over medium heat. Add artichokes, pine nuts, and garlic; cook about 5 minutes or until lightly browned, stirring frequently. Transfer to a large bowl. Stir in ricotta cheese, 1/2 cup of the Italian-blend cheese, 1/2 cup of the fresh basil or 1 tablespoon of the dried basil, the egg, and salt.
2. For sauce: In a medium saucepan, whisk together chicken broth and flour until smooth. Stir in milk. Cook and stir over medium heat until sauce is slightly thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup fresh basil or 1 tablespoon dried basil.
3. Pour 1 cup of the sauce into a 3-quart rectangular baking dish. Top with three of the cooked lasagna noodles. Carefully spread one-third of the ricotta mixture (about 1 1/3 cups) evenly over the noodles. Top with one-third of the remaining sauce (about 2/3 cup). Sprinkle with 1/3 cup of the remaining Italian-blend cheese. Repeat layers twice more, beginning with the lasagna noodles and ending with the Italian-blend cheese.
4. Bake, uncovered, about 40 minutes or until heated through and top is lightly browned. Let stand for 15 minutes before serving. If desired, top with tomato and parsley.
9 oven-ready lasagna noodles
1 tablespoon olive oil
2 packages (8 or 9 oz) frozen artichoke hearts, thawed and well drained
1/4 cup pine nuts
4 cloves garlic, minced
1 carton (15 oz) light ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
1 cup snipped fresh basil or 2 tablespoons dried basil, crushed
1 egg
1/4 teaspoon salt
1 cup chicken broth
1/4 cup Gold Medal® all-purpose flour
2 cups milk
Chopped fresh tomato (optional)
Snipped fresh parsley (optional)
Preheat oven to 350°F.
1. In a large skillet, heat oil over medium heat. Add artichokes, pine nuts, and garlic; cook about 5 minutes or until lightly browned, stirring frequently. Transfer to a large bowl. Stir in ricotta cheese, 1/2 cup of the Italian-blend cheese, 1/2 cup of the fresh basil or 1 tablespoon of the dried basil, the egg, and salt.
2. For sauce: In a medium saucepan, whisk together chicken broth and flour until smooth. Stir in milk. Cook and stir over medium heat until sauce is slightly thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup fresh basil or 1 tablespoon dried basil.
3. Pour 1 cup of the sauce into a 3-quart rectangular baking dish. Top with three of the cooked lasagna noodles. Carefully spread one-third of the ricotta mixture (about 1 1/3 cups) evenly over the noodles. Top with one-third of the remaining sauce (about 2/3 cup). Sprinkle with 1/3 cup of the remaining Italian-blend cheese. Repeat layers twice more, beginning with the lasagna noodles and ending with the Italian-blend cheese.
4. Bake, uncovered, about 40 minutes or until heated through and top is lightly browned. Let stand for 15 minutes before serving. If desired, top with tomato and parsley.
Monday, April 5, 2010
Hash Brown Casserole
From BHG.com
1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 8-ounce carton light sour cream
1/2 of a 30-ounce package (about 4 cups) frozen shredded hash brown potatoes
1 cup diced cooked ham
1 cup cubed American cheese (4 ounces)
1/4 cup chopped onion
1/8 teaspoon ground black pepper
1 cup cornflakes
3 tablespoons butter, melted
1. Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.
2. Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
1 10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 8-ounce carton light sour cream
1/2 of a 30-ounce package (about 4 cups) frozen shredded hash brown potatoes
1 cup diced cooked ham
1 cup cubed American cheese (4 ounces)
1/4 cup chopped onion
1/8 teaspoon ground black pepper
1 cup cornflakes
3 tablespoons butter, melted
1. Preheat oven to 350 degrees F. In a large bowl, combine soup and sour cream. Stir in frozen potatoes, ham, cheese, onion, and pepper. Transfer mixture to an ungreased 2-quart square baking dish. In a small bowl, combine cornflakes and melted butter. Sprinkle over potato mixture.
2. Bake, uncovered, for 50 to 55 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
Southwest Tuna Casserole
From bhg.com
12 ounces dried bow tie pasta
2 10.75-ounce cans condensed cream of mushroom soup
1 cup milk
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 12-ounce can tuna (water pack), drained and flaked
1 11-ounce can whole kernel corn with sweet peppers, drained
4 cups nacho-flavor tortilla chips, coarsely crushed
1. Preheat oven to 350 degrees F. In a Dutch oven, cook pasta according to package directions; drain. Return to pan. Stir in soup, milk, chili powder, cumin, and salt. Gently fold in tuna and corn. Transfer mixture to an ungreased 2-quart rectangular baking dish.
2. Bake, covered, for 20 minutes. Sprinkle with chips. Bake, uncovered, for 10 to 15 minutes more or until heated through. Makes 6 servings.
12 ounces dried bow tie pasta
2 10.75-ounce cans condensed cream of mushroom soup
1 cup milk
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1 12-ounce can tuna (water pack), drained and flaked
1 11-ounce can whole kernel corn with sweet peppers, drained
4 cups nacho-flavor tortilla chips, coarsely crushed
1. Preheat oven to 350 degrees F. In a Dutch oven, cook pasta according to package directions; drain. Return to pan. Stir in soup, milk, chili powder, cumin, and salt. Gently fold in tuna and corn. Transfer mixture to an ungreased 2-quart rectangular baking dish.
2. Bake, covered, for 20 minutes. Sprinkle with chips. Bake, uncovered, for 10 to 15 minutes more or until heated through. Makes 6 servings.
Zucchini-Sausage Casserole
From bhg.com
1 pound bulk pork sausage
4 medium zucchini
1 10.75-ounce can condensed cream of chicken soup
1 8-ounce carton sour cream
4 cups chicken-flavor stuffing mix
1/3 cup butter, melted
1. Preheat oven to 350 degrees F. Lightly grease a 3-quart baking dish; set aside. In a 12-inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet.
2. Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4-inch pieces. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stuffing mix and melted butter.
3. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through. Makes 8 to 10 servings.
1 pound bulk pork sausage
4 medium zucchini
1 10.75-ounce can condensed cream of chicken soup
1 8-ounce carton sour cream
4 cups chicken-flavor stuffing mix
1/3 cup butter, melted
1. Preheat oven to 350 degrees F. Lightly grease a 3-quart baking dish; set aside. In a 12-inch skillet, cook sausage over medium heat until brown. Drain off fat. Return sausage to skillet.
2. Meanwhile, halve zucchini lengthwise; cut crosswise into 1/4-inch pieces. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stuffing mix and melted butter.
3. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon the remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through. Makes 8 to 10 servings.
Cornbread Topped Sausage Bake
From bhg.com
1 8.5-ounce package corn muffin mix
1 medium carrot, chopped (1/2 cup)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
1/4 cup chopped celery
2 tablespoons vegetable oil
1 11.5-ounce can condensed bean with bacon soup
3/4 cup milk
2 teaspoons yellow mustard
1 pound cooked smoked Polish sausage, sliced
Shredded cheddar cheese (optional)
1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish, or six small dishes (when making for lunch). Pour corn bread batter over hot sausage mixture, spreading evenly.
3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
1 8.5-ounce package corn muffin mix
1 medium carrot, chopped (1/2 cup)
1/4 cup chopped onion
1/4 cup chopped green sweet pepper
1/4 cup chopped celery
2 tablespoons vegetable oil
1 11.5-ounce can condensed bean with bacon soup
3/4 cup milk
2 teaspoons yellow mustard
1 pound cooked smoked Polish sausage, sliced
Shredded cheddar cheese (optional)
1. Preheat oven to 425 degrees F. For corn bread, prepare muffin mix according to package directions (do not bake); set aside.
2. In a medium saucepan, cook carrot, onion, sweet pepper, and celery in hot oil over medium heat until tender. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish, or six small dishes (when making for lunch). Pour corn bread batter over hot sausage mixture, spreading evenly.
3. Bake, uncovered, for 20 to 25 minutes or until a toothpick inserted in corn bread comes out clean. If desired, sprinkle each serving with cheese. Makes 6 servings.
Three Bean Enchilladas
From bhg.com
16 6-inch corn tortillas
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can navy beans or Great Northern beans, rinsed and drained
1 10.75-ounce can condensed cheddar cheese soup or nacho cheese soup
1 10-ounce can red or green enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack cheese or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped green sweet pepper (optional)
1. Preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.
2. For filling, in a large bowl, stir together beans and soup. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in two ungreased 2-quart rectangular baking dishes.
3. For sauce, in a small bowl, stir together enchilada sauce and tomato sauce. Spoon over tortillas.
4. Bake, covered, about 20 minutes for the small dishes (about 30 minutes for the large dishes) or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper. Makes 8 servings.
16 6-inch corn tortillas
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can navy beans or Great Northern beans, rinsed and drained
1 10.75-ounce can condensed cheddar cheese soup or nacho cheese soup
1 10-ounce can red or green enchilada sauce
1 8-ounce can tomato sauce
1-1/2 cups shredded Monterey Jack cheese or cheddar cheese (6 ounces)
Sliced pitted ripe olives (optional)
Chopped green sweet pepper (optional)
1. Preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until warm.
2. For filling, in a large bowl, stir together beans and soup. Spoon about 1/4 cup of the filling onto one edge of each tortilla. Starting at the edge with the filling, roll up tortilla. Arrange tortillas, seam sides down, in two ungreased 2-quart rectangular baking dishes.
3. For sauce, in a small bowl, stir together enchilada sauce and tomato sauce. Spoon over tortillas.
4. Bake, covered, about 20 minutes for the small dishes (about 30 minutes for the large dishes) or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with olives and sweet pepper. Makes 8 servings.
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