Crockpot Chocolate Cake

Chocolate Mud Cake (recipe from Kristy Johnson)

1 c. all-purpose flour
2 tsp. baking powder
6 T. butter
2 oz. semisweet chocolate (or 1/3 c. chocolate chips)
1 c. sugar (2/3 c. and 1/3 c.; added separately)
3 Tbs. plus 1/3 cup Dutch-processed cocoa (I just used regular cocoa powder)
1 Tbs. vanilla exxtract
1/4 tsp. salt
1/3 c. milk
1 egg yolk
1/3 c. brown sugar
1 1/2 c. hot water
whipped cream or ice cream

Step 1

Coat the inside of a 2 1/2 to 5 quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

Step 2

Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Step 3

Whisk in the 2/3 c. sugar, 3 Tbs. of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Step 4

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

Step 5

Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hors, depending on the size of the crock pot.

Step 6

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

Step 7

When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.

I served mine to my family tonight with a scoop of ice cream. There are 2 layers, a cake layer and a rich, gooey, fudgy layer.

YUMMY!

Salsa Crockpot Chicken

Salsa Crock Pot Chicken

from Crystal

4 Chicken Breasts
1 c salsa
1 can cream of chicken soup

Cook on high for 4 hours or on low for 7-8 hours.

During the last 10-15 minutes: Break up the chicken and then add 2 c minute rice

Put on tortillas and add cheese, sour cream etc.

I made this, and my family loved it! It was so easy, especially because I already had all the ingredients on hand. Thanks Crystal!

Crockpot Lasagna

Crockpot Lasagna

1 lb. ground beef
1 onion, chopped
1/8 tsp. garlic powder
2 15 oz. cans tomato sauce
1 6 oz. can tomato paste
1 1/2 tsp. dried oregano
1 12 oz. carton cottage cheese
1/2 c. grated Parmesan cheese
12 oz. mozzarella cheese, shredded
12 oz. lasagna noodles, uncooked

Brown ground beef and onion. Add garlic, tomato sauce and paste, salt and oregano. Cook long enough to get it warm. Spoon a layer of meat sauce onto the bottom of the crockpot. Add a double layer of uncooked lasagna noodles, break to fit and top with cheeses. Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 6-8 hours.

We really liked this recipe. It was perfect for Sunday dinner. We had another family from the ward over for dinner last time I made it, and she's asked me 3 different times for the recipe, so I guess it was okay!

Short Ribs with Cheesy Polenta

Short Ribs with Cheesy Polenta

Ingredients

4 medium carrots, cut into 1-inch pieces

2 cups frozen pearl onions (from a 16-ounce bag)

4 garlic cloves, minced

4 pounds bone-in beef short ribs

1 tablespoon vegetable oil

1 can (14.5 ounces) diced tomatoes

1 cup low-sodium beef broth

1/4 cup coarsely chopped fresh flat-leaf parsley, plus additional for garnish

2 tablespoons cornstarch

2 tablespoons tomato paste

1 bay leaf

1 cup quick-cooking polenta

1/2 teaspoon salt

1/2 cup finely shredded Parmigiano-Reggiano

Directions

1. Combine carrot, onions and garlic in a 6-quart slow cooker.

2. Rinse ribs and pat dry; season with salt and pepper. Heat oil in a large, wide pot over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes. Transfer, as cooked, to slow cooker.

3. Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf. Cover and cook, 9 to 11 hours on low or 4-1/2 to 5-1/2 hours on high. Skim off any fat from top (discard bay leaf).

4. Combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat. Bring to a boil, stirring constantly. Add cheese and cook, stirring constantly, until thickened, about 5 minutes.

5. Serve ribs over polenta and garnish with parsley, if desired.

Arroz Con Pollo (Chicken With Rice)

Arroz Con Pollo (Chicken With Rice)

Ingredients

6 small skinless bone-in chicken breast halves (about 4 pounds)

1 tablespoon dried oregano

1 tablespoon chili powder

2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon vegetable oil

1 can (14.5 ounces) diced tomatoes

1 small onion, cut into 1-inch chunks

2 garlic cloves

1/2 chipotle chile (from canned chipotle in adobo sauce)

1 can (14 ounces) low-sodium chicken broth

1-1/2 cups instant rice

1-1/2 cups frozen peas

1 pint cherry tomatoes

1/4 cup coarsely chopped fresh cilantro lime wedges, for serving

Directions

1. Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.

2. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking. Add chicken and cook, turning, until browned on all sides, about 8 minutes. Transfer to a 6-quartslow cooker.

3. Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender. Cover and blend until almost smooth; pour over chicken. Add broth.

4. Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high. Gently stir in rice, cover and cook on high, stirring once, 30 minutes. Turn cooker off, stir in peas, cover and let stand 15 minutes.

5. Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice with lime wedges on the side.

Brisket with fruit sauce

Brisket With Fruit and Red Wine Sauce

Ingredients

1 (2-1/2 pounds) beef brisket

1/2 cup dried pitted plums

1/2 cup dried apricot halves

1/2 cup dried tart red cherries

1 garlic clove, coarsely chopped

1 1/2 cup low-sodium chicken broth

1 tablespoon fresh thyme leaves, plus sprigs for garnish

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons all-purpose flour

Directions

1. Rinse brisket and pat dry. Place in a 5- to 6-quart slow cooker. Top with plums, apricots, cherries and garlic.

2. Stir together broth, wine, thyme, cinnamon, salt and pepper in a small bowl. Whisk in flour until smooth. Pour over fruit mixture in cooker. Cover and cook 9 to 10 hours on low.

3. Thinly slice beef against the grain and serve with fruit sauce. Garnish with thyme sprigs, if desired.

Honey-Rosemary Chicken with Yukon Gold Potatoes

Honey-Rosemary Chicken With Yukon Gold Potatoes

Ingredients 12 skinless bone-in chicken thighs (about 5 pounds)

1 tablespoon vegetable oil

1 pound baby Yukon Gold potatoes

2 medium onions, cut into thin wedges

4 garlic cloves, minced

1/4 cup honey

2 tablespoons fresh lemon juice

2 tablespoons cornstarch

1 tablespoon coarsely chopped fresh rosemary, plus sprigs for garnish

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions

1. Rinse chicken and pat dry. Heat oil in a large nonstick skillet over moderately high heat. Add chicken and cook, turning, until browned on all sides, about 8 minutes.

2. Place the potatoes, onion and garlic in a 4- to 6-quart slow cooker; top with chicken.

3. Stir together honey, juice, cornstarch, rosemary, salt and pepper in a small bowl. Pour over chicken. Cover and cook, 6 to 8 hours on low or 3 to 4 hours on high. Serve garnished with rosemary sprigs, if desired.

Pulled Pork with cider-baked beans

Pulled Pork With Cider-Baked Beans

Ingredients

8 ounces dry navy or great northern beans, picked over

7-1/2 cups cold water

1 cup chopped onion

2 bacon slices, chopped

3 pounds boneless pork shoulder, fat trimmed

1 cup apple cider

1/3 cup unsulphured molasses

1/4 cup firmly packed dark brown sugar

1 teaspoon dry mustard

1 bay leaf

1/2 cup drained canned chopped tomatoes

1/4 teaspoon salt

Directions

1. Combine beans and 6 cups water in a large pot. Bring to a boil, cover and remove from heat. Let stand 1 hour (or soak beans in cold water overnight). Drain and rinse.

2. Combine onion and bacon in a large nonstick skillet over moderate heat; cook until onion is tender and bacon is crisp, 6 to 8 minutes. Drain fat.

3. Combine onion-bacon mixture and beans in a 4- to 5-quart slow cooker. Place pork over bean mixture. Stir together cider, 1-1/2 cups water, the molasses, sugar, mustard and bay leaf in a medium bowl until combined well; pour over pork.

4. Cover and cook 12 to 13 hours on low or 6 to 7 hours on high. Add tomatoes 30 minutes before end of cooking time.

5. Transfer pork to a cutting board and, using 2 forks, shred. Strain juice from beans into a large bowl (discard bay leaf). Skim fat from juices; pour 1 cup juices over pork and toss to coat. Pour just enough juice back into beans until soupy, 2 to 3 cups (discard remaining juices), then stir in salt.

Cubed Steak and Potatoes in Onion Gravy

Cubed Steak and Potatoes in Onion Gravy

4-6 pieces of cubed steak

1 package onion soup mix

1 can cream of mushroom soup

2 cups water

5 potatoes

Brown steak pieces in small amount of oil in large skillet. Mix onion soup mix with cream of mushroom soup and water. Pour over cubed steak, cover and simmer for 1 hour. Scrub potatoes and quarter them. Add to skillet and cook for another 30 minutes or until potatoes are tender when pierced with a fork.

To do this in the crock pot, cook on high for 5 hours or low for 7 hours.

Crystal brought this to me for dinner tonight, and it was delicious. It felt so warm and good on my sick stomach and throat. I didn't think to take a picture until it was almost gone, but it was really good, and I'll definitely make this another time. The kids liked it too, which is always a bonus.

Crock Pot Perfect Roast and Noodles

Crock Pot Perfect Roast and Noodles (I got this recipe from Ginger Seaman and have made it multiple times. It is a favorite!)

Ingredients:

• Top sirloin beef roast (from costco), if frozen, add 1/2 c. warm water
• 1/2 package mushrooms
• 1/2-1 onion sliced
• 1/4-1/2 c. olive oil
• 2-3 beef bouillon cubes
• 2-3 cans beef broth for small roast, 3-5 for large roast
• 1 seasonoing packet of au jus gravy mix (I use Lawry's)
• Salt to taste: I prefer sea salt or Kosher salt
• 1/2-1 package wide egg noodles

Preparation:

Place roast in crock pot (frozen or thawed.) Add all ingredients except salt into crock pot (make sure crockpot is at least 1/2-3/4 full of liquids and roast--if not add more beef broth or water). Cook on high 4-6 hours or low 8-10 hours. Remove roast from crock pot. Shred and salt. Pour 1/2-1 cup of remaining juices over roast to keep moist. Take remaining juices and add water to a large pot and boil. Add 1 package wide egg noodles to broth and cook until done. Drain and serve (leaves little bits of meat on noodles with great flavor).

Chicken and Rice

Chicken breasts
1 c. rice
1 1/4 c. water
1 packet onion soup mix
1 can cream of chicken

Mix all of the above ingredients together, and lay chicken breasts on top (can dip in butter first for extra flavor). Bake 1 hour at 350. You could also cook this in a crock pot.

Serve with rhodes rolls--put in muffin tin and let rise for 5 hours. This is a great meal for Sundays.

Ali's Sunday Roast

Put in crockpot at night (9 or 10 pm) frozen. Add spices (chopped onion, season salt, pepper, garlic, bay leaf). Cook on low. Done when you get home from church. Serve with vegetables, mashed potatoes, and rhodes rolls.

Chicken Ranch Crockpot Dinner

Chicken Ranch Crockpot Dinner

Ingredients:
4-6 chicken breasts
chopped carrots
chopped potatoes
3 oz. cream cheese
1 pkg. ranch dressing mix
1/3 c. milk

Directions: Put chicken in first, then pile the carrots and potatoes on the top. I pile them on till I reach the top of the pot. Pour milk and dressing mix over the top and chunk the cream cheese over everything. Cook on low 4-5 hours.

Crockpot Stew

1 ½ lb. beef stew meat
2 TBS flour
1 tsp. salt
½ tsp. pepper
1 TBS oil
1 lb. small red potatoes quartered
16-oz. pkg. frozen pearl onions
1 lb. baby carrots
12-oz. jar beef gravy
14.5-oz. can diced tomatoes
3 TBS flour
¼ cup cold water

Cut meat into 3/4 inch cubes. Coat beef with 2 TBS flour, salt, and pepper. Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4-6 minutes or until browned, stirring occasionally.

In crockpot layer potatoes, onions, and carrots. Add browned beef; sprinkle with remaining flour mixture. Drain diced tomatoes. Top with gravy and tomatoes.

Cover and cook on LOW setting for 8-10 hours. Before serving blend 3 TBS flour with 1/4 cup cold water. Stir into stew. Cook on HIGH, covered, 10 minutes or until thickened.Two medium onions, peeled and cut, can be used in place of frozen pearl onions. Russet potatoes and large carrots can also be used. Browning the meat develops the flavor, but this step can be omitted to save time. Simply coat the meat with flour mixture before layering it with the other ingredients as directed.

This recipe works great with pork or chicken as well. Just buy turkey gravy instead of beef.

Crockpot Macaroni and Cheese

Macaroni and Cheese in Crock Pot (from here)

1 large box macaroni- cooked and drained
2 Tablespoons oil
2 sticks margarine
1 large can evaporated milk
1 cup milk
1 large onion, chopped fine
3 cups grated Cheddar cheese
1 can Cheddar cheese soup
Oil crock pot, mix all ingredients, using only 1/2 of the grated cheese. Put mixture in crock pot and put remaining cheese on top. Let simmer in crock pot for 4 or more hours.

Variation: Makes a freezer meal

8-oz. box macaroni, cooked and drained
2 tablespoons oil
13-oz. can eveporated milk
3 cups shredded cheese
1/4 cups melted butter

Mix all. Put in ziploc. When time to serve, thaw and put in crockpot for 3-4 hours on low. We usually have this with salad and jello.

Thai-Style Pork

Thai-Style Pork (from here)

2 lbs. boneless pork chops
1/4 cup teriyaki sauce
2 T. rice wine vinegar
1 tsp. crushed red pepper flakes
1 tsp. minced garlic
1 T. cornstarch
1/4 cup cold water
1/4 cup creamy peanut butter
Hot cooked rice.
1/2 cup chopped green onions
1/2 cup dry roasted peanuts
Lime juice, optional

Place pork chops in slow cooker. Combine the teriyaki sauce, vinegar, pepper flakes, and garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender. Remove pork and cut into bite-sized pieces; keep warm. Strain cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peanut butter; add meat. Serve with rice. Sprinkle with onions and peanuts. Drizzle with lime juice if desired. Makes 6 servings.

Crockpot Tacos

(recipe from Heather Richey)

Crockpot Tacos
1 package of stew meat
1 red bell pepper
1 green bell pepper
little bit of water
1 pkg. fajita or taco seasoning

Put those 3 ingredients in crockpot and cook on low for 8 hours. Then remove and shred.

Serve with corn tortillas (heated on griddle w/ olive oil).

Toppings:

cilantro--chopped
shredded cabbage
tomatoes
fresh limes
avacodo
sour cream
cheese
Ranch

Chocolate Nut Clusters

Chocolate Nut Clusters This is a super easy recipe for making candy in the slow cooker. These also make wonderful holiday gifts packaged in pretty tins.

32 oz jar unsalted peanuts or your choice of nuts

8 oz (2, 4-oz bars) of German sweet chocolate

8 oz semi-sweet chocolate chips

24 oz chocolate almond bark (confectioners coating)

Put in the crock pot in the order listed; cook on Low 2-3 hours. Stir and drop by spoonfuls onto wax paper. They will harden without putting in the refrigerator.

Number of servings: 70 pieces

(found this one here)

Pulled Pork

Pulled Pork

2 t. fennel seed
2 t. salt
2 t. pepper
3-6 cloves garlic
4-5 lbs. pork roast (can be an inexpensive cut)

Chop ingredients into paste. Coat top of roast. Cook in slow cooker for 3-5 hours, the longer the better. Use fork to pull apart meat.

Pork Country Style Ribs

1 24 oz. bottle of ketchup
1 c. water
1/2 c. Brown sugar
1 tsp. soy sauce
1 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce

This makes BBQ sauce for 5 lbs. of ribs.

Mix together and cover ribs. Cook in crockpot for approx. 8 hours on low or until meat is tender. Or bake at 325 for 4-6 hours. (recipe from Heather Richey)