- 1 1/2 cups firmly packed brown sugar
- 3/4 cup butter
- 1/4 cup plus 2 Tablespoons light corn syrup
- 1 - 10 oz loaf French bread - sliced into 1-1/2-inch thick slices
- 4 large eggs
- 2-1/2 cups milk
- 1 Tablespoon vanilla extract
- 1/4 teaspoon salt
- 3 Tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup butter - melted
04 October 2011
22 February 2011
I will also be bringing this one. My 'experiment' is that I used mint chocolate chips rather than plain chocolate chips and rather than bittersweet chocolate. I haven't tried it yet, but I bet it will be pretty good. It sure looks good in the crock pot. :)
Oh yeah, I also used margarine instead of butter, since that's what I had on hand.
Taken from: http://www.marthastewart.com/recipe/slow-cooker-triple-chocolate-brownies?backto=true&backtourl=/photogallery/slow-cooker-recipes
- 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)
- 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. (Store in an airtight container, up to 2 days.)
Taken from: http://www.cooks.com/rec/view/0,1941,152175-243204,00.html
|QUICK AND EASY MOLASSES COOKIES|
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12 tbsp. sweet butter
1 c. sugar
1/4 c. molasses
1 3/4 c. unbleached all purpose flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
Melt butter. Add sugar and molasses, mixing thoroughly. Lightly beat egg and add to butter mixture. Sift dry ingredients and add to first mixture mix well; batter will be set. Put a sheet of aluminum foil on cookie sheet. Drop tablespoons of batter on foil, leaving 3 inches between the cookies. Bake 8 to 10 minutes at 350 degrees or until cookies start to darken. Remove from oven while soft. Let cool on foil. These are very large and very soft. Yield 24 cookies.
22 September 2010
~1 qt skim milk
~1/3c powdered milk
Add milk and powdered milk in big saucepan and heat on med to 180F (use candy thermometer). Remove from heat and let cool to 115F.
Add 2-4 TBS (I freeze in ice cube tray and pop 1 out per recipe) of yogurt with active cultures. Let sit a few minutes. Stir. Let sit a few more minutes.
Pour into clean 1qt container (I use a canning jar) and incubate at about 100F for 6-10hrs. For this I use a cooler with a rice sock. I microwave the sock for 1.5 min and put it in the cooler with the yogurt. Repeat every few hours. During the incubation, DO NOT agitate yogurt-let it be. Refrigerate when set and eat within a week.
Granola (change all ingredients and proportions to taste):
3c rolled oats
1/4c wheat germ
1/4 cup powdered milk
1/4c soy flour
1/2c raw cashews
combine in big bowl
1/4c veggie oil
heat on med heat until boils. Add to above ingredients. Then add 1/2c applesauce and 1 tsp vanilla. Spread on baking sheet and back at 300F for 30 min or until the brownness you desire. It will harden as it cools. Store are room temp for about a week, fridge for longer.
prepared by Jenn H.
- 3 pkg. (3 oz each) cherry jell-o
- 3 packets (.25 oz each) unflavored gelatin, divided
- 1/2 cup plus 2 Tbsp. plain yogurt
- 1 1/4 cups white grape juice
15 September 2010
31 August 2010
2 1/2 c. oatmeal
4 tbsp. cocoa
2 tbsp. water
1 tsp. vanilla
29 October 2009
Poppy Seed Chicken Casserole
-1 to 2 rolls of Ritz crackers (I used about 1 and a 1/2)
-1/2 cup butter or margarine
-2 Tbsp poppy seeds
-3-4 cooked chicken breasts - cut up
-8 oz sour cream
-1 can cream of chicken soup
-1/4 cup chicken broth (can use from cooking chicken)
1) melt butter and crush crackers combine and add poppy seeds
2) mix sour cream, soup, chicken broth well, then add chicken
3) layer half the cracker mixture then all the chicken mixture then top with remaining cracker mixture
Bake 350' 30 min.
photo from Bakerella
-1 box red velvet cake mix
-1 container cream cheese icing
-1 box chocolate confectioner's coating (or chocolate bark)
photo from The Pioneer Woman
prepared by Jenn H.-1 package boneless skinless chicken breasts
-2 cans cream of mushroom soup
-3 cups shredded sharp cheddar cheese
-1/4 cup finely diced green pepper
-1/2 cup finely diced white onion
-4 oz jar diced pimentos, drained
-3 cups dry spaghetti, broken into two inch pieces
-2 cups reserved chicken broth from pot
-1 tsp Lawry's seasoned salt
-1/8 to 1/4 tsp cayenne pepper
-salt and pepper to taste
Boil chicken breasts in a large pot until cooked throughout. I like to season my water with salt, pepper and garlic powder. While chicken is cooking, combine soup, 2 cups of the shredded cheese (we're saving the last cup for later), the pepper, onion, pimentos and seasoning in a large mixing bowl. After chicken is done, use two forks to shred the chicken and add to mixture in the bowl. Cook the noodles in the same chicken broth until al dente. Before draining the noodles in the sink, pour 2 cups of the broth into the chicken mixture. Then finish draining the noodles and add to the mixture. Place the mixture in a large baking dish and top with remaining cheese. Cover and freeze up to six months, or cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes.
-8oz tub of cool whip topping, thawed
-two 9" round baked white cakes
-2 boxes strawberry jello (4 serving size)
Take your two 9" round cakes while still in their pans (after they've cooled) and pierce cakes with a straw at 1/2-inch intervals. Stir boiling water into 2 pkg. (4-serving size each) JELL-O Gelatin in medium bowl at least 2 min. until completely dissolved. Carefully pour gelatin evenly over cake layers. Refrigerate 3 hours.
Dip one of the cake pans in warm water 10 sec.; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerator.
05 October 2009
Crab Ragoon: prepared by Dawn
-2 cans crab meat (drained well)
-2 (8 oz) pkgs cream cheese
-2 tsp. Worcestershire sauce
-1 clove garlic (finely minced)
Mix first 7 ingredients together. Set aside. Place wonton wrappers in muffin cups and spray with cooking spray. Put tablespoon of crab mixture inside. Bake in a 350 degree oven for 15 minutes. Watch after about 13 minutes so top corners of wonton wrappers don't burn. Makes about 45 ragoons. Recipe can be easily divided.
Cream Cheese 'n Herb Cucumber Bites: prepared by Melissa
-1 carrot, shredded (about 1/2 cup), divided
-1/2 cup Philadelphia chive and onion 1/3 less fat than cream cheese
-2 cucumbers, cut lengthwise in half, seeded
Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots. Cut each cucumber half into 5 pieces to serve.
-1 (16 oz) container Cool Whip, thawed
-1 (5 oz) package instant vanilla pudding
-1 (15 oz) can solid pack pumpkin
-1 tsp. pumpkin pie spice
-Nilla wafers or graham cracker sticks
In a large bowl, mix together instant vanilla pudding, pumpkin and pumpkin pie spice. Fold in the thawed whipped topping. Chill in the refrigerator until serving.
-1 tube chocolate decorating frosting
-mini vanilla wafers
-finely chopped walnuts
Pipe a dot of chocolate decorating frosting on the flat side of the chocolate candies. Place a mini vanilla wafer on top, flat side down. Pipe a small dot of chocolate frosting in the center of each cookie as the stem. Spread the vanilla frosting on top of the cupcake and make smooth. Roll the edge of the cupcake into the chopped nuts to coat the side. Arrange 3 of the acorns on top of the cupcake and place an additional acorn at the base of the cupcakes.
-4 Tbsp. margarine
-10 oz bag white mini marshmallows
-6 cups rice krispies cereal
-red and yellow food coloring
-green fruit roll-up
Spray a large bowl with cooking spray. Microwave the marshmallows and margarine on high for about 90 seconds. Stir the mixture and add 15 drops of yellow food coloring and 8 drops of red food coloring. Microwave an additional 60 seconds. Stir in 6 cups of rice krispies. Spray or butter your hands and mold the mixture into 2 1/2" balls. Set to the side. For the stems and vines, roll green fruit roll-up like a log and slice into 1/2" pieces. Use a toothpick and make an opening and place the stem on top of the pumpkin and squish the rice krispies to hold it. Take the leftover green fruit roll-up and slice into long thin strips. Curl them around the pumpkin and press the top into the hold with the stem.
-bacon, cooked and crumbled
-green onion or chive, finely chopped
-shredded cheddar cheese
-grated Parmesan cheese (the powdery stuff)
Preheat the oven to 400 degrees. Wash your potatoes and then slice into 1/4" rounds. Melt some butter. Using a basting brush, brush the front and backs of the potato rounds with butter. Place on a lightly greased baking sheet. Bake for 20-25 minutes. Take the potatoes out and flip them over. Evenly cover the potatoes with the Parmesan cheese, salt, pepper, paprika and garlic powder. Return to the oven for about 5 minutes. Pull them back out, flip over one last time. Top each potato round with a little cheese and return to oven until cheese is melted. Top with sour cream, bacon and green onions.
-1 English cucumber (long and thin, usually wrapped in cellophane)
-1 (8 oz) package cream cheese
-2 Tbsp mayonnaise
-1 envelope Good Season's dry Italian salad dressing mix
-2 Pillsbury refrigerated French loaf
-dry dill weed
*Note: I used Pampered Chef bread tubes. I don't think they sell them anymore but I found mine on ebay. They come in different shapes too, like heart, flower, star, etc.
Mix cream cheese, salad dressing mix and mayo together and refrigerate at least 2 hours to blend the flavors. Slice cucumber thinly and cover with plastic wrap until ready to use.
Spray bread tube pans generously with Pam. Push bread dough with wooden spoon down into tubes and cover the top with lids. Stand tubes upright on oven rack. Bake at 385 for approx 50-60 minutes. Remove from oven and cool slightly - remove top and bottom lids and push bread out standing up on cooling racks to cool completely.
Slice bread into 1/4 inch slices; spread cream cheese mixture over each bread slice, top with a cucumber slice, and sprinkle the dried dill weed lightly over the cucumber. This should make about 24 (+/-) sandwiches depending on thickness of bread slices.
You can do all the prep work the night before and then assemble about an hour before serving. You don't want to assemble too early or the bread will get soggy. Cover with plastic wrap until ready to serve.
Sour Cream Taco Dip: Prepared by Tiffany O'Sheal
-1/2 package taco seasoning (or more to taste)
-16 oz. sour cream (I used fat free)
Mix together and serve. Keep refrigerated. Serve with tortilla or pita chips.
20 May 2009
1 tsp vegetable oil
1 pkg (13.8 oz) refrigerated pizza crust
2 cups diced or shredded cooked chicken
2 cups (8 oz) shredded cheddar and Monterey Jack cheese blend
2 plum tomatoes
1/4 medium red onion
1 medium avocado
6 slices bacon, thinly sliced, cooked and drained (optional, see Cook’s Tip)
1.Preheat oven to 425°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown; remove from oven to Stackable Cooling Rack.
2.Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion using Ultimate Mandoline fitted with thin slicing blade. Cut avocado in half using Utility Knife, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp juice; add to batter bowl and stir gently using Small Mix ‘N Scraper®.
3.Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 8 servings
Nutrients per serving: Calories 340, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 28 g, Protein 22 g, Sodium 570 mg, Fiber 3 g
Cook's Tip: To cook bacon, cut into 1/4-in. pieces; cook in (8-in.) Sauté Pan over medium-high heat 10-12 minutes or until crisp. Remove bacon from pan; drain on paper towels.