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

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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