Caramel Rolls

Caramel Rolls

2 packages (8 ounces each) refrigerator biscuits

1/4 cup melted butter

1/2 cup brown sugar

1/2 teaspoon cinnamon

Mix sugar and cinnamon together in small bowl. Dip individual biscuits into melted butter and then into cinnamon and sugar mixture. Place each covered in biscuit in greased 3 1/2-5 quart slow cooker. Cook on high heat 2 1/2-3 hours, or until rolls are done. You can check rolls in the center after 2 hours for doneness. Makes 6-8 servings.

***When I checked at exactly 2 hours they were already burned around the edges***

--Julianna T

Apple Brownies

Apple Brownies

2/3 cup butter

2 cups brown sugar

2 eggs

1 teaspoon vanilla

1/2 cup nuts (optional)

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup apples (granny smith or jonathon are best)

powdered sugar

Cream butter and sugar together. Add eggs and vanilla and mix. Then slowly add combined dry ingredients and mix again. Add apples last in chunks. Bake at 350 for 30-35 minutes in a greased 9x13 pan.

--Julianna T

Rocky Road Crock Pot Cake

Rocky Road Crock Pot Cake
Prep: 15 min.; Cook: 3 hr., 40 min.; Stand: 15 min. This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.
Yield: Makes 8 to 10 servings


1 pkg German chocolate cake mix (18.25 oz)
1 pkg instant chocolate pudding mix (3.9 oz)
3 large eggs, slightly beaten
1 C sour cream
1/3 C butter, melted
1 tsp vanilla
3 ¼ C milk, divided: 1 ¼ and 2 C divisions
1 pkg. chocolate cook-and-serve pudding mix (3.4 oz)
½ C chopped pecans
1 ½ C mini marshmallows
1 C semi-sweet chocolate chips

Beat cake mix with next 5 ingredients plus 1 ¼ C milk with an electric mixer for 2 minutes, scraping down the sides of the bowl as needed.

Pour batter into lightly greased 4 qt. crock pot (I used 6 qt. and slightly less cooking time).

Heat remaining 2 C milk in non-aluminum saucepan, heating and stirring just until scalded.

Sprinkle cook-and-serve pudding over the batter and slowly pour hot milk over the pudding.

Cover and cook on low 3 ½ hours. Meanwhile heat chopped pecans in a small nonstick skillet on medium-low heat, 3-5 minutes until lightly toasted and fragrant.

Turn off slow cooker when time is up, or when cake seems set and not soupy or jiggly.

Sprinkle cake with pecans, marshmallows and choc.chips. Let stand 15 min. or until marshmallows slightly melted. Serve warm with ice cream.

Makes 12 large servings or possibly 18-20 smaller “just right” servings.

From Southern Living magazine, Oct. 08

courtesy of Chris B.

Apple, Cheddar & Turkey Meatballs

--1 1/2 pound extra lean ground turkey

--1 egg

--1 tsp kosher salt

--1 tsp ground black pepper

--1 tsp onion powder

--1 green apple, peeled and shredded

--1/2 cup shredded sharp cheddar

--1/2 cup dried unsweetened cranberries

The Directions...In a large mixing bowl, mix the ground turkey with the ingredients. I used my hands. Make golf-ball sized meatballs, and drop them into your crockpot. I used a 6 quart crockpot, but you could use any size over 3 quart, probably. These made enough meatballs to feed our family of 4 for dinner, with 8 leftover for breakfast and lunch. If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other.Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.I cooked 1 1/2 pounds of meatballs in a 6 quart for exactly 4 hours on high. I could have left them in a bit longer to brown the ones on the very top, but we were hungry.While they cook, juice will collect on the bottom of the crock, and the meatballs will start off getting bright white and slimy looking. Don't be alarmed---they will continue to cook and will begin to brown. They (miraculously enough!) don't seem to stick together in a big blob---you'll be able to separate them.

To bake: 375 degrees for 45 minutes. I cooked covered for 30 min. then took covering off and baked an additional 20-30 min. The meatballs should be browned on top.

-- Laura H

Don't have recipes yet for...

If you need recipes, contact these people! And tell them to send me the recipe, too, so I can post it. :) See you next week for CROCK POT COOKING! Snicker salad --Karen C

Caramel Apple Dip -- Alayne M

A Yummy Salad --Julienna VH

(sorry about the sideways pictures - not sure what is going on here!)

Apple Dumplings

Apple Dumplings

4 apples

2 c. flour

1 tsp. salt

2 tsp. baking powder

3/4 c. shortening

1/2 c. milk

2 c. sugar

2 c. water

1/4 tsp. cinnamon

1/4 c. butter

Combine flour, salt, baking powder, shortening, and milk and roll out. Slice the apples and spread over the dough. Roll into a tube and slice into pan. (like cinnamon rolls) Combine sugar, water, cinnamon, and butter into a syrup and pour over the dumplings. Bake at 375 deg. in a 9 x 13" pan for 35 minutes. Best with vanilla ice cream!!

--Heather S

Candy Apple Dessert Squares

Candy Apple Dessert Squares

(I got this recipe in one of my former wards and the sister cited Pampered Chef as the original author):

1 pkg (19-21 oz/family size) Brownie mix (plus ingredients to make cake-like brownies)
1 pkg (8 oz) cream cheese, softened
1/2 cup caramel ice cream topping, divided
1 firm red apple
1 granny smith apple
6 peanut butter cup candies (0.6 oz each)
1/4 cup peanuts, chopped

Preheat oven to 350 degrees. Lightly spray pan with vegetable oil. Prepare brownie mix according to package directions for cake-like brownies. Bake 20-25 min or as directed. Remove from oven; cool completely. Whisk mixture of cream cheese and 1/4 cup caramel ice cream topping until smooth. Spread mixture evenly over brownie. Core and slice apples, leaving peels on. Cut apples into small pieces. Sprinkle evenly over cream cheese mixture. Coarsely chop peanut butter cup candies and peanuts. Sprinkle over apples; drizzle with remaining ice cream topping. Cut dessert into squares. Yields 24 squares.

--Larissa L

http://crockpot365.blogspot.com/

Laura Hassell recommendation:

A Year of Crockpotting?!! wow! My question is... is 'crockpotting' a word?

http://crockpot365.blogspot.com/

Bonus Desserts from Enrichment

Lemon Coconut Cake


Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, separated
3 cups all-purpose flour
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla extract
2 cups sweetened flaked coconut
Garnishes: fresh rosemary sprigs, gumdrops

Preparation

1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

3. Beat egg whites at high speed with electric mixer until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until blended. Spoon batter into 3 greased and floured 9-inch round cake pans.

4. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

5. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut. Garnish, if desired.
Prep: 10 min., Cook: 5 min. A Microplane grater, available in kitchen shops for about 12, makes grating the lemon rind super easy. It only takes a minute to squeeze fresh lemon juice, and the taste is worth it.

This recipe goes with Lemon-Coconut Cake

Lemon Filling

1 cup sugar
1/4 cup cornstarch
1 cup boiling water
4 egg yolks, lightly beaten
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
2 tablespoons butter

Preparation
1. Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve (about 2 minutes). Gradually whisk about one-fourth of hot sugar mixture into egg yolks; add to remaining hot sugar mixture in pan, whisking constantly. Whisk in lemon rind and juice.
2. Cook, whisking constantly, until mixture is thickened (about 2 to 3 minutes). Remove from heat. Whisk in butter; let cool completely, stirring occasionally. Makes 1 2/3 cups.

Cream Cheese Frosting

1/2 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar 1 teaspoon vanilla extract

Preparation

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
Yield
Makes about 3 cups

Submitted by Heather Swendsen

Carrot Cake



Ingredients

2 cups flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg (optional)
3 cups finely shredded carrots
1 cup oil
4 eggs

Grease and lightly flour two round baking pans, one 9x13 pan, or a bundt pan. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with electric mixer till combined. Pour batter into pan.Bake in a 350 oven for 30 to 35 minutes for round pans or 35 to 40 minutes for other pans or until a toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans and cool thoroughly on wire racks. Frost with cream cheese frosting or just sprinkle some powdered sugar on top.

Cream cheese frosting

6 ounces cream cheese, softened
1/2 cup butter or margarine, softened
2 teaspoons vanilla
4 1/2 - 5 cups powdered sugar

Beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Gradually beat in 2 1/2 to 3 cups additional powdered sugar to reach spreading consistency. This frosts the tops and sides of two 9-inch layers. Cover and store cake in refrigerator.

Submitted by Julie Despain - courtesy of Better Homes and Gardens Cookbook

Raspberry Filled White Cake

1 box white cake mix (prefer BC or DH brands/ could also try with chocolate cake mix)
2 boxes Betty Crocker “Home Style Fluffy White” frosting mix (found at HEB)
(or homemade Seven Minute Frosting using egg whites)
2 C fresh or frozen raspberries
Fresh raspberries for garnish

Bake cake as directed for 2 layers, using whole eggs and half the oil.
When cooled and removed from pans, carefully slice layers in half to make four layers. Place waxed paper between layers and chill for several hours.

Meanwhile, thaw and sweeten frozen raspberries to taste; drain when fully thawed.
Mix one box of frosting according to directions and stir drained berries into this batch of frosting. Spread 1/3 of the berry-frosting between each of the 4 layers of cake. Gently smooth all filling at the edges of cake layers to make a smooth surface for second frosting.
Mix second box of frosting and cover entire cake. Garnish with fresh raspberries just before serving.

Submitted by Chris Brown

Too Much Chocolate Cake

Ingredients

1 (18.25 oz) package of Dark Chocolate Fudge cake mix (or Devil's Food)
1 (5.9 oz) package of instant chocolate pudding mix
4 beaten eggs
1/2 cup vegetable oil
1/3 cup milk
1 cup sour cream
1/2 cup warm water
1 1/2 cup semisweet chocolate chips

Preheat oven 335 degree

Mix all ingredients in the order above - pour in a greased 12 cups bundt pan

Bake for 50 min to 1 hour - until top is springy and toothpick inserted comes clean - cool for at least 1 hour before inverting onto plate.

Satiny Chocolate Glaze

1 cup semisweet chocolate chips
4 Tbs butter
1 1/2 Tbs light corn syrup
1/2 tsp vanilla extract

Combine all ingredients microwave for 45 sec then mix - microwave for another 30 sec until smooth and liquid enough - pour onto cooled cake so it drizzles down the side.

You can complement the cake with fresh berries and powdered sugar

Submitted by Julienna Viegas-Haws - slightly modified from Allrecipes.com

March 2008 - Around the World -

Thai Curry Chicken


- 14oz can of Coconut Milk
- 1-2 T Green Curry paste, adjust for how spicy you like your curry
- 2 boneless, skinless chicken breasts – cut into bite size chunks
- 1-2 T Fish Sauce, again based on personal taste
- 2 T Brown Sugar
- 1/3 C chicken stock
- ½ c veggies (recipe calls for peas but I use red and green bell peppers, carrots, pineapple, or - - whatever sounds good and usually add a bit more)
- ¼ bamboo shoots

In a large saucepan simmer the coconut milk and green or red curry paste over medium heat for 5 minutes. Add all other ingredients and simmer for 10 minutes or until the chicken is cooked and veggies tender. Stir occasionally. Garnish with fresh basil and serve over jasmine rice.
Recipe compliments of Thai Kitchen---of course their recipe indicates to use Thai Kitchen coconut milk, curry paste and fish sauce. The red curry paste is also great in this recipe.
Submitted by Laurine Perry


Lebanese Meatballs


- 2lbs lean ground beef
- 2 small eggs
- 1 small onion minced thinly
- 1/2 c fresh cilantro choped
- 1/4 c fresh parsley choped
- 5-6 fresh mint leaves choped
- salt, pepper, cumin
- bread crumbs
- olive oil to fry meatball

Mix all the ingredients (except for olive oil and bread crumbs) until your meat mixture is homogenous. Roll meatballs about golf ball size into bread crumbs then place on a cookie sheet (or cutting board,...)

In a wok or large deep frying pan, heat up olive oil on high (enough for the meatballs to be soaked 1/3 way), place as many uncooked meatballs as the pan will hold but not to tight, reduce heat to medium to ensure that the meatballs are not burning on the outside and uncooked inside. After a few minutes turn meatballs to cook other side, a few more minutes and check with a fork. The meatballs should be fully cooked but not hard.

Alternative cooking: place meatballs on cookie sheet and bake in oven at 375 for 30 min or until cooked (this is what my family prefers)

Submitted by Julienna Viegas-Haws

Yogurt Sauce (to eat with Lebanese meatballs)
- 1 c. Plain yogurt

- 1/3 c. mayonnaise

- 1 fresh lemon squeezed

- 2 cloves fresh garlic pressed

Tabbouleh ( Lebanese side dish)

- 1/4 cup couscous cooked according to directions
- 1 cup chopped parsley
- 1/4 cup chopped fresh mint leaves
- 5 tomatoes, diced
- 1 onion, finely diced
- 2 teaspoons olive oil
- 1 lemon, squeezed
- salt, pepper to taste

February 2008 - Hearty Soups

Chicken Tortilla Soup



1 small onion, chopped
3 cloves garlic, minced
1 T olive oil
2 teaspoon chili powder
1 teaspoon dried oregano
¼ teaspoon cumin
1 28 ounce can crushed or diced tomatoes
32 oz chicken broth
½ cup water
1 cup frozen corn
1 4 ounce can green chiles (leave out if you don't want a mildly spicy flavor)
1 15 ounce can black beans, drained and rinsed
¼ cup chopped fresh cilantro
2 boneless chicken breasts-grill on the barbeque (or George Forman) and then chop into pieces
tortilla chips
shredded cheese
chopped green onions
sour cream
Diced avocado (optional)

In a medium stockpot, sauté onion and garlic in olive oil over medium heat. Stir in Chile powder, oregano, cumin, tomatoes, broth and water. Bring to a boil and simmer for 15-20 minutes.
Stir in corn, chiles, beans, cilantro and simmer for 10 minutes. Stir in chicken.
Ladle into bowls and top with tortilla chips, cheese, onions,avocado and sour cream.

This soup is better if you make it early and reheat. The flavor seems to be better after a few hours or the following day.

Submitted by Laurine Perry


Italian Turkey Meatball Soup


Prep: 20 minutes Cook time: 35 minutes Serves 10

3 ounces of whole wheat pasta shapes such as bowties or wagon wheels (I could only find rotini)
Nonstick cooking spray
1 T olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28 oz) can whole peeled tomatoes
1/4 c. carrots (I used 1/2 cup)
1 1/2 tsp salt
3 c. reduced-fat low-sodium chicken broth
3 slices whole-wheat bread, cubed (I like it best with the crusts removed)
1 large egg, lightly beaten
1/4 c. sweet potatoes, chopped fine in a food processor (I used 1/2 cup)
1/4 c. nonfat (skim) milk
2 T grated parmesan, plus more for serving
1/4 tsp pepper
1/4 tsp paprika
1/2 lb lean ground turkey

1. Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain in a colander and set aside.
2. Coat a large pot with cooking spray and set it over medium-high heat. When the pot is hot, add the oil and then the onion and garlic. Cook, stirring often, until the onion is softened but not browned, 3 to 4 minutes.
3. Purees the tomatoes and their juice with the carrots in a food processor or blender, then add to the pot along with 1/2 tsp salt. Add the broth, reduce heat to low, and simmer, covered, for 10 to 15 minutes.
4. Meanwhile, put the bread in a large bowl. Add the egg, sweet potatoes, milk, parmesan, 1 tsp salt, the pepper and paprika, let soak until the bread is very soft. Stir to break up the bread, add the ground turkey, and mix until smooth. Form into mini-meatballs 1/2 inch in diameter. (I use a small cookie scoop and drop them right into the pot)
5. Add the meatballs to the pot. Simmer, covered, until the meatballs are no longer pink in the center, 12-15 minutes. Stir in the pasta. Serve sprinkled with parmesan.

Submitted by Jennifer Ermolaev

Two Tomato Bisque (Heart Healthy)

1/3 cup margarine
½ medium onion, finely chopped
½ cup carrots, finely chopped
½ cup celery, finely chopped
1/3 cup all-purpose flour
1 quart evaporated skim milk
2 ½ cups tomato juice
1 16 oz. can diced tomatoes
1 28 oz. can crushed tomatoes
Basil
Sugar
Salt and pepper to taste

In large sauce pan melt margarine. Add onions, celery, and carrots, saute until tender. Stir in flour, heat until bubbles. Remove from heat. Meanwhile, heat evaporated milk in a separate saucepan until warm, but don't boil. Slowly whisk milk into the pan with the veggies. Return to medium heat, bring to a boil, stirring constantly. Add remaining ingredients and simmer gently, stirring frequently for about 25 minutes. Serve as is or puree in blender or food processor.

Submitted by Julie Despain


Wild Rice Soup



2 boxes Uncle Ben’s long grain wild rice (or 2 C. cooked wild rice)
2 Tb. Margarine or butter
1 Tb. Minced onion
¼ C. flour
4 C. chicken broth
1 C. half and half
1/3 C. chopped ham
1/3 C. finely grated carrots
3 Tb. Slivered almonds

Prepare rice according to directions on box.
Melt butter in saucepan and saute minced onion, but don’t brown it. Stir in flour and chicken broth until thick. Stir in rice and simmer 5-10 minutes. Blend in half and half, carrots, almonds, and ham. Heat to serve.

Submitted by Heather Swendsen

December 2007 - Holiday Desserts

Pumpkin Pancakes


2 cups all-purpose flour
3 tablespoons brown sugar (I added a bit more - just to satisfy my sweet tooth!)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
Chocolate chips to your taste

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake (spread out each pancake after pouring to help it cook all the way through). Brown on both sides and serve hot.

Submitted by Jessica Hansen and Danielle Smith


Cream Scones with Chocolate Chunks


2 Cups flour
1/4 cup sugar, plus sugar for sprinkling
2 1/2 tsps baking powder
1/2 tsp salt
4 ounces semisweet chocolate, coarsely chopped (I use chocolate chips)
1 1/4 cups heavy cream
1 T milk or cream for brushing on top

Position a rack in center of over and preheat oven to 425 F. Line a baking sheet with a double layer of parchment paper. In a large bowl, whisk flour, sugar, baking powder, and salt together thoroughly. Stir in the chocolate pieces. Make a well in the center and pour the cream into it. Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean. On a lightly floured board, put the dough into an 8 1/2 inch round about 3/4 inches thick. Cut into 12 wedges. Place them at least 1 inch apart on the baking sheet. Brush the tops with milk or cream and sprinkle lightly with sugar. Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack, and serve warm or at room temperature.

Submitted by Julie Despain