RECIPES FROM THE HEART
bon appetit
Triple Chocolate Brownies 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. Cook's Note The center may look undercooked when time is up, but it will be perfect once cooled.
pot roast Ingredients 1 tablespoon cornstarch 8 medium carrots, cut into thirds 2 medium onions, each cut into 8 wedges Coarse salt and ground pepper 1 beef chuck roast (3 pounds), trimmed of excess fat 2 tablespoons Worcestershire sauce Directions In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours). Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices. Variations Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.
potato pizza casserole Ingredients 1 pound ground beef 1/2 pound sliced fresh mushrooms 1 medium green pepper, chopped 1 small onion, chopped 2 jars (14 ounces each) pizza sauce 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted 1/2 cup 2% milk 1 teaspoon Italian seasoning 1/2 teaspoon garlic salt 1/4 teaspoon crushed red pepper flakes 1 package (32 ounces) frozen cubed hash brown potatoes, thawed 15 slices pepperoni, chopped 2 cups (8 ounces) shredded Italian cheese blend Directions In a large skillet, cook the beef, mushrooms, green pepper and onion until meat is no longer pink; drain. Meanwhile, in a large bowl, combine the pizza sauce, soup, milk, Italian seasoning, garlic salt and pepper flakes. Stir in the potatoes, pepperoni and beef mixture. Transfer half of the meat mixture to a 5-qt slow cooker. Sprinkle with half of the cheese; repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender. Yield: 8 servings.
Crock Pot Chicken Fajitas Ingredients 1 yellow onion, sliced 3 sweet peppers, sliced 1 ½ pounds boneless chicken breast or thighs ½ cup chicken broth ½ teaspoon salt 2 tablespoons cumin 1 ½ tablespoons chili powder Squirt of lime juice Tortillas Fajita fixings
Ingredients Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.
Rich Chocolate Self Saucing Pudding Prep time: 15minutes // Cooking time: 2hrs (using high and low) Ingredients 1/4 c cocoa 100g butter (chilled & diced) 1c sugar 2 c milk 2 eggs 2 tsp vanilla essence Chocolate Sauce: 3 1/2 c boiling water 1/2 c dark rum or coffee liqueur 1 c sugar 1/4 c cocoa
Directions - Prewarm slow cooker on low while gathering & prepping ingredients - Sift flour & cocoa into a bowl. Rub in the butter until the mixture resembles fine crumbs. - Stir in the sugar and make a well in the centre. - Beat the milk, eggs and vanilla essence together and mix into the dry ingreiendts using a holed spoon to form a stiff batter. - Into the prewarmed crockpot, put the boiling water, rum/ coffee liqueur, sugar & cocoa and stir to dissolve the cocoa - Carefully spoon the batter evenly into the crockpot and cover with lid - Cook on high for 1 hour then turn to low for a further 1hr. Serve HOT with icecream and cream - YUM
Broccoli Casserole Ingredients 2 pkg frozen chopped broccoli - cooked and drained Mix: 1 can cream mushroom soup 1 cup Mayonnaise 1 small onion chopped 1 cup grated cheese 1 egg Pour mix over broccoli in casserole. Top with Ritz Crackers (18 crushed). Dot with butter. Bake at 350 for 45 minutes uncovered. Can be done in crock pot, cook until hot.
SOUR CREAM MUFFINS Ingredients 2 CUPS SELF RAISING FLOUR 1 1/2 CUPS SOUR CREAM 2 STICKS OF BUTTER - MELTED Method MIX ALL INGREDIANTS TOGETHER AND SPOON IN UN-GREASED MUFFIN TINS BAKE AT 35O DEGREES FOR 20-30 MINUTES MAKES 12 BIG MUFFINS OR 24 SMALL MUFFINS
Chicken spaghetti Ingredients 5 Chicken breast, 1 stick of butter, 1 green pepper-diced, 1 1/2 lbs of velvetta, 1 sm can of mushrooms, 1 jar of pimentos, 12-16 oz of spaghetti (I prefer thin), 1 lrg onion-chopped, 1/2 cup of diced celery, 1 can of cream of chicken soup, 1 small can of sliced olives, and 2 cans of rotel. Method Boil chicken in water with a bouillion cube. Diced when cooled. Boil spaghetti according to pkg but in same broth chicken was cooked in. Melt butter and sautee onion, peppers, and celery. Add cheese and soup and stir until melted. Add mushrooms, olives, pimentos and rotel. Stir and mix well. Add chicken and spaghetti. Mix well. Divide into 2 different casseroles. Bake one at 325 until bubbly and freeze the other!
stuffed cabbage Ingredients: 4 cups water 12 large cabbage leaves 1 lb. ground beef, turkey, lamb 1/2 cup cooked rice 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon thyme 1/4 teaspoon nutmet 1/4 teaspoon cinnamon 6-o z can tomato paste 3/4 cups water Directions: 1. Boil 4 cups water in pot. Remove pot from heat. Soak cabbage leaves in hot water 5 min or just until soft. remove, drain cool. 2. combine beef, rice, salt pepper thyme nutmet cinnamon and tomato paste. place 2 tbsp of mixture on each leaf. roll up firmly. stack stuffed leaves in slow cooker. 3. combine tomato paste and 3/4 c water until smooth. pour over cabbage rolls. 4. cover on low 6-8 hours
steak burritos Ingredients 2 Beef Flank Steaks (1 pound each) 2½ ounces of Taco Seasoning 1 Medium Onion 1 Can (4 ounces) chopped Green Chilies 1 Tablespoon Vinegar 10 Flour Tortillas (6 inch rounds) 2 Cups of shredded Monterey Jack Cheese 2 Cups of seeded Plum Tomatoes 1 cup of Sour Cream Method Cut steaks in large chunks; rub with taco seasoning. Place in a 3-qt. slow cooker coated with nonstick cooking spray. Top with onions, chilies and vinegar.Cover and cook on low for 8-9 hours or until meet is tender. Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker and heat through.Spoon about ½ cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Yields: 6 Servings
chocolate lava Ingredients: 1 Box Chocolate Cake Mix 1 Box Instant Chocolate Pudding 1 cup Chocolate Chips 4 eggs 3/4 cup oil 1 cup water 8 ounces sour cream Directions: Spray SC. Mix all these ingredients together well in a big bowl and cook on low for 3-4 hrs Then serve with ice cream.
chicken and dumplings Ingredients 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Cheesy Ham And Potato Casserole Ingredients 1 to 1-1/2 lbs cubed ham 8 red potatoes, peeled and sliced 1 small onion, diced 2 cups grated cheddar 1 can cream of mushroom soup Layer in this order: 1/2 ham 1/2 potatoes 1/2 cheese all the onion rest of ham rest of potatoes rest of cheese pour soup on top
easy cheesecake Ingredients 1 graham cracker pie crust Method 8 oz. soft cream cheese 1/3 cup sugar 2 teaspoons. vanilla 1 cup sour cream 8 oz. Cool Whip, slightly thawed Easy Cheesecake Recipe #1 Directions: 1. Beat cream cheese until smooth, add sugar and mix well. Add sour cream and vanilla, mix well. Fold in Cool Whip. 2. Spoon into pie crust and chill for 4 hours.
Slow Cooked Bread Pudding Ingredients •4 cups French bread cubes, toasted •2 1/2 cups milk, scalded, cooled slightly •2 eggs, beaten •3/4 cup sugar •1/4 teaspoon cinnamon •dash nutmeg •dash salt •1 teaspoon vanilla extract •2 tablespoons melted butter •1/2 cup raisins, optional •dessert sauce or whipped cream for garnish Method Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce (links below) or whipped cream.
mexican macaroni cheese Ingredients 5 to 6 cups hot cooked macaroni, drained (about 12 oz dry) 2 tablespoons butter or margarine 1 can (12 oz) evaporated milk 1 can Fiesta Nacho Cheese Soup 2 cups shredded Mexican Cheddar cheese 1 can (4 oz) chopped green chile 1 can (4 oz) sliced black olives (optional) 3/4 cup thick medium salsa salt and pepper to taste Method Lightly grease the slow cooker/Crock Pot. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours. Note: I used a 5-quart Crock Pot, if using a 3-1/2-quart pot, use 5 cups of the macaroni and add more if there’s room after the other ingredients are added.