Crock pot cake

doubled everything for a larger crowd.
Grease the crockpot, just use Pam. In a large bowl mix the following:
1 chocolate cake mix
8 oz. sour cream
1 cup of chocolate chips
1 cup of water
4 eggs
3/4 cup vegetable oil
1 (4 serving size) of instant chocolate pudding
pour mixture in crockpot

You can cook on low 6-8 hours or 3-4 hours on high. I got up at 3 in the morning to start the cake and cooked it for almost four hours and then cooked it for two more at work. When I have tried to cook it on high it sometimes burns the outside part of the cake...when it starts to pull away from the sides it is done.... serve this with vanilla ice cream!!
enjoy.

Enchilada Suiza Mexican Lasagna

got this off of the Rachel Ray site...looks yummy!!

•2 tablespoons extra virgin olive oil (EVOO)
•2 pounds ground chicken or turkey breast
•1 tablespoon ground cumin
•1 tablespoon ground coriander
•Salt and pepper
•One can hominy (15 ounces), rinsed
•1 red onion, chopped
•2 jalapeño or serrano chiles, chopped
•3 cloves garlic, grated or finely chopped
•12 large or 14 small tomatillos, peeled and coarsely chopped
•1/3 cup cilantro or flat leaf parsley leaves (a generous handful)
•2 avocados
•Grated peel and juice of 2 limes
•1 tablespoon honey
•One package flour tortillas (11 ounces)
•1/2 pound Monterey Jack cheese, shredded
•1/2 pound Swiss cheese, shredded
•1 cup crème fraîche or sour cream

Pre-heat the broiler or the oven to 400°F. In a large skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the chicken, crumbling the meat, and the cumin and coriander; season with salt and pepper. Cook until lightly browned, about 3 minutes. Stir in the hominy and cook for about 3 minutes more.

In a large saucepan, heat the remaining 1 tablespoon EVOO, 1 turn of the pan. Add the onion, chiles and garlic, season with salt and pepper and cook until softened, about 5 minutes.

Using a food processor, process the tomatillos and cilantro until almost smooth, then stir into the onion mixture and simmer for 5 minutes. Rinse out the food processor bowl. Add the avocados, lime peel and lime juice; puree, then season with salt. Stir the avocado mixture into the tomatillo sauce. Stir in the honey.

In a dry skillet, or over an open flame, cook the tortillas until charred. In a bowl, combine the monterey jack and Swiss cheeses. In a 9-by-13-inch baking dish, layer some sauce, tortillas, meat, cheese, tortillas and so on, ending with a layer of cheese. Broil until browned and bubbly, about 5 minutes. Pass the crème fraîche at the table.

Buttermilk Pound cake

Buttermilk Pound cake
Ingredients
1 cup butter, softened
1 1/2 cups sugar
4 eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butternut extract
Directions
1. Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Stir in flavorings.
5. Pour into greased and floured 10-inch tube pan.**
6. Bake at 325 degrees F (163 degrees C) for 1 hour.

**You can put it into 2 loaf pans, 8 1/2 X 4 1/2 instead of the tube pan. And cook them for 1 hour and 5 minutes. They'll turn out perfect.

Coyote or Reindeer "Droppings"

2-cups brown sugar

1-cup butter or margarine

1/2 cup white corn syrup

1/2 teaspoon baking soda

14-1/2 ounce package Cheetos™ **I buy ONE 11 oz size of CHEESE PUFFS, NOT cheetos

Bring the sugar, butter or margarine and syrup to a boil for 5 minutes. Stir often Remove from fire. Add baking soda. Stir. Pour over cheetos, and toss QUICKLY . ***i USED TWO 9 X 10, ALUMINUM PANS Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper rubbed with additional butter or cooking spray. Quickly separate the Caramelized Cheetos, put rubber gloves on, and quickly separated, so you won't end up with big globs. Let cool, IF YOU CAN BEFORE SAMPLING!

Banana Refrigerator Dessert

From 1949

1/4 lb of butter
1 ½ cups of powdered sugar

cream by spoon

2 eggs - separated - add yolks to butter/sugar mixture than add stiffly beaten whites

Line pan with graham cracker crumbs (5 double crackers, crushed, per layer)

Add above mixture
Add a layer of bananas
Add a layer of whipped cream (½ pint
Add a layer of crushed walnuts
Add another layer of graham cracker crumbs

Chill well

I’m guessing the pan is about 8x8

Heath Bar Cake

Step 1: Bake a dark chocolate cake mix in a 13 x 9 pan ( I used Duncan Hines Butter Recipe Fudge Moist Deluxe) - Let it cool for at least 1/2 hour

Step 2: Poke holes all over cake about 1 inch apart

Step 3: Drizzle 1 can sweetened Condensed Milk

Step 4: Drizzle 1 jar caramel ice cream topping ( I used 3/4 bottle Smucker's Caramel Flavored Sundae Syrup - approx. 14 oz.)

Step 5: Cover and refrigerate at least 30 minutes

Step 6: Spread 1 12oz cool whip over cake

Step 7: Top with crushed heath bars (I used 6 1.4 oz size)

Refrigerate any leftovers

Peanut Butter Balls

I think this would be a great snack for the kiddos....healthy too!!
found this on http://www.southernplate.com

Peanut Butter Balls

(makes about a hundred)

2 C honey or corn syrup
3 C creamy peanut butter
5 C dry milk powder
6 C quick oats
Mix all together with hand mixer. Form into balls with hands and freeze on waxed paper lined cookie sheets until hardened. Store in freezer in ziploc bags

Berry Cobbler

Berry Cobbler

2 C Berries, frozen or fresh

1/2 cup sugar
1 cup milk
1 cup self rising flour
1 cup sugar
1 stick butter or margarine

Preheat oven to 350 degrees. Melt stick of butter in oven proof casserole dish in oven while mixing ingredients. Place 1 T margarine on top of berries in a small bowl. Pour 1/2 cup sugar over berries. Stir. Heat in microwave for 1 minute so that sugar begins to melt.

Mix together 1 cup flour and 1 cup sugar until blended. Pour in 1 cup milk and mix until blended.
After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour berries on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over cobbler. Place in 350 oven and cook for 55 minutes or until golden.

Bacon Water Chestnut Rolls

PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 24 rolls

INGREDIENTS

• 1 (8 ounce) can water chestnuts, halved
• 1/2 pound sliced bacon, cut in half
• 1/4 cup mayonnaise
• 1/2 cup packed light brown sugar
• 1/4 cup tomato-based chili sauce

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.

3. Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

Butter Tarts

Yummmmm Brown Sugar!
I would double this recipe!!


Pastry:
2 ¼ cups flour
1 tbsp brown sugar
½ tsp salt
1 cup shortening or butter (Very cold and cut in cubes)
6 tbsp ice water

Or be like me and use pre-made pie crust!! LOL

Pulse the cold butter or shortening into the flour sugar and salt using a food processor until the shortening or butter is reduced to pea sized pieces. Sprinkle the water over the surface and toss with a fork until the water is just incorporated into the dough. Do not over work the dough; handle it only enough so that the dough stays together.

Roll out thinly on lightly floured surface. Cut into rounds with 4 inch cutter. Fit into muffin cups. Chill in the fridge or freezer while you prepare the filling.

Filling:

1/2 cup lightly packed brown sugar
1/2 cup corn syrup
1/4 cup butter, melted
1 egg
1 tsp vanilla extract
1/4 tsp salt
½ cup raisins
Combine all filling ingredients except raisins.
Mix well.

Sprinkle raisins in a single layer in the bottom of the pastry lined muffin cups. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425 degrees F for 12 to 15 minutes. Cool completely on a wire rack and remove tarts from from pans.

Makes 12 tarts.

Pumpkin Pie Dip

2 c. confectioners sugar, sifted
1 (8 oz. each) pkg. cream cheese, softened
1 (15 oz.) can pumpkin pie filling mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator.
Serve with gingersnaps, animal crackers, pretzels, etc.
Using a small hollowed out pumpkin is a great way to present the dip.

Creamed Cabbage Soup

I made this and it is yummy!!!very satisfying served with a crusty bread!!!

Yields: 8 servings

2 cups chicken broth
1 medium onion, diced (I used a 1/2 onion)
1 cup diced celery
1 medium head cabbage, shredded
1 carrot, diced
4 potatoes peeled and diced (or however many you want to add)
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1 cup milk
2 cups light cream
2 cups diced fully cooked ham
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme (I didn't use)
Chopped fresh parsley (I didn't use)

DIRECTIONS:
1. In a large kettle, combine broth and vegetables. Cover and simmer until vegetables are tender, about 20 minutes. In a saucepan, melt butter stir in flour. Gradually add milk and cream; cook and stir until thickened. Stir into vegetable mixture. Add ham, salt, pepper and thyme; heat through. Garnish with parsley.

Carrot Cake

Carrot Cake
1 (18 1/2 ounce) box yellow cake mix
2 cups carrots, grated
8 ounces crushed pineapple, undrained
1/3 cup water
3 eggs
1/2 cup vegetable oil
1/2 cup nuts, finely chopped
2 teaspoons cinnamon

Combine all ingredients. Beat on low speed of mixer until moistened. Beat at medium speed for 2 minutes. Pour batter into a greased 9 x 13-inch pan. Bake at 350 degrees F for 35 to 40 minutes.

Cool in pan. Frost with cream cheese icing and garnish with chopped nuts.

Pilgrim Hat Cookies

Pilgrim Hat Cookies

Can be made up to 3 days ahead. Store airtight at room temperature.

16 Chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
1 tube orange frosting with piping tips
16 small peanut butter cups

1. Place cookies on work surface, squeeze a dime size dot of frosting in center of each.
2. Unwrap and invert peanut butter cups on frosting, pressing down gently.
3. Using the round piping tip, pipe a "hat band" with frosting around peanut butter cup and a square "buckle." Let frosting set before storing.

Chocolate Dipped Pecans

These quick sweet and salty treats are a great gift idea.

Ingredients
1/2 cup chocolate chips
1 teaspoon vegetable shortening
50 Pecan Halves

Directions
In small microwave-safe bowl, combine chocolate chips and shortening. Microwave (high) for 1 minute. Stir until melted and smooth. Dip pecan halves into chocolate, covering only half the pecan. Place on parchment-lined baking sheet. Refrigerate until firm. Use as a garnish.

Sugared Pecans

This salty-sweet recipe is ideal for a quick afternoon snack or a crunchy topping for salads and cole slaw.

Ingredients
1/2 cup coarsely chopped pecans
2 tablespoons brown sugar

Directions
In small skillet over medium-high heat, cook pecans and sugar, stirring constantly, until nuts are browned and sugar-coated, about 1 to 2 minutes. Cool and break apart, if necessary.

Makes 1/2 cup

Potato and Wild Rice Soup

This is from a cookbook called 'Feeding the Preacher' that was put together by preaching student wives at the Memphis School of Preaching.
It was a fund raiser. The book is full of fantastic 'Pot Luck' recipes. this recipe was given to me by a friend

1 (10.5 oz) can of cream of potato soup (condensed)
3 slices bacon (more is good)
1 pkg. Rice-A-Roni wild rice with seasoning
2 T minced onion
2 C milk
1 C grated cheese

Cook rice according to package directions. Cook bacon and set aside after breaking into pieces. Saute' onion in bacon grease then discard grease. After rice is cooked, combine all ingredients. Heat until cheese is melted. Add milk or water for thinner consistency.


That's the recipe. Now here's what my friend does.... Use 2 cans of soup. Cut up and cook down a few potatoes and add them to it. Just up the milk / water if you add more soup / potatoes.

Unstuffed Pepper Soup

If you like stuffed peppers you will like this soup.
UNSTUFFED PEPPER SOUP
Ingredients

* 1 1/2 lbs lean ground beef
* 3 large green peppers, chopped
* 1 large onion, chopped
* 2 (14 ounce) cans beef broth
* 2 (10 ounce) cans tomato soup, undiluted
* 1 (28 ounce) can crushed tomatoes,
* 1 (4 ounce) can mushroom pieces, drained (optional)
* 1 1/2 cups cooked rice
Directions
1. In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain.
2. Stir in the broth, soup, tomatoes, and mushrooms.
3. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally.
4. Add the rice, heat through and serve.

Spicy Chicken Tortilla Soup

In a large saucepan, saute:
1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
2 tbsps vegetable oil
over low heat for 5 minutes until onion is softened.

Add one 4 ounce can green chiles -- chopped
a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice)
4 cups chicken broth (2 cans)
1 tsp lemon pepper (or lemon juice and black pepper)
2 tsps worcestershire sauce
1 tsp chili powder
1 tsp ground cumin
1/2 tsp hot sauce.
Simmer for 20 minutes.

In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.

Add 1 pound skinless boneless chicken breasts, cut into small cubes.

Hummingbird Bread

Not real sure where this recipe got it's name
Makes 2 loaves

Ingredients
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups white sugar
1 teaspoon ground cinnamon (optional)
1 cup chopped walnuts
3 eggs, beaten
1 cup vegetable oil
2 cups mashed very ripe bananas
1 (8 ounce) can crushed pineapple, drained
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup maraschino cherries, diced

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2.In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
3.Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.