Slow Cooker Hot Fudge Cake

As I was looking through this blog I found a couple of drafts that I began and never finished. This was one of those drafts that I began a while ago. But after making it again I decided it was time to share. So here is a really yummy dessert for you. If you are looking for a really easy dessert that you put in the slow cooker and serve it when you are ready then this is the recipe for you. This cake is pretty good, and although this picture that I have doesn't show the hot fudge but it is really good. The cool thing about this cake is that the hot fudge you end up mixing on top of the cake but during the baking process the hot fudge ends up being on the bottom.

Ingredients:
1 cup packed brown sugar
1 cup flour
3 Tbs, unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp salt
1/2 cup milk
2 Tbs melted butter
1/2 tsp vanilla
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cup boiling water

Directions:
1. Mix together 1 cup brown sugar, flour, 3 Tbsp. cocoa, baking powder, and salt.
2. Stir in milk, butter, and vanilla. Spread over the bottom of slow cooker.
3. Mix together 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle over mixture in slow cooker.
4. Pour boiling water. Do not stir.
5. Cover and cook on high 2-3 hours until toothpick inserted comes out clean.
6. Serve warm with vanilla ice cream

I hope you enjoy trying this delicious cake and sharing with your family and friends.

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Cinnamon Caramel Corn

I came across this recipe a while back and wanted to try it really bad. But I didn't have some of the ingredients that it called for. So I wanted to wait to get them. After many months of not trying it and still not having some of the ingredients, I decided I was just going to try it with the ingredients that I had. So below is the recipe that I used and it turned out really good.
The original recipe is found here at our best bites.

Cinnamon Caramel Corn

What you will need:
12 C popped popcorn (about 1/2 C kernels)*
1 C brown sugar
3/4 t cinnamon
1/4 C honey
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla

*You can use air popped or microwave popcorn. If using microwave, choose a flavor that’s low in butter and salt.
Preheat oven to 250 degrees
Place popcorn in a large bowl and set aside.
Combine brown sugar and cinnamon in a big, 2-Quart microwave-safe bowl. Incorporate the cinnamon into the brown sugar so that is all mixed together.
Chop butter into chunks and place on top of sugar mixture. Pour honey over the top of everything.
Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine.
Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from the microwave and add in vanilla and baking soda.
Pour the mixture right over the popcorn. Stir right away, and stir a lot. If you take too long the caramel will harden on you. Keep stirring until everything is well coated.
Spread popcorn mixture onto a foil-lined cookie sheet.
Place in oven and bake for 30 minutes, stirring every 10 minutes.
When it’s done, spread out your caramel corn on a clean piece of parchment, waxed paper, or foil.
When it’s cooled and hardened break into chunks and enjoy!

Doesn't that Look Delicious!

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Meatballs

These meatballs are really easy to make and are good to keep in your freezer to have any time. Plus they can be used with many different sauces. This is a recipe that you will make ahead of time though.

3 lbs ground beef
5 oz. can evaporated milk
1 cup dry oatmeal
1 cup cracker crumbs
2 eggs
1/2 cup chopped onions
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder

1. Combine all meatball ingredients. Shape into walnut sized balls. Place on waxed paper-lined cookie sheets. Freeze. When fully frozen, place in plastic bag and store in freezer until needed.
2. When ready to use, Place frozen meatballs in slow cooker. Pour any type of sauce whether it be barbecue or red sauce. Cover and cook on high for 1 hour. Stir, then turn it to low and cook 6-9 hours. This recipe makes a lot of meatballs. I didn't even use half of the meatballs and it served 6 people with leftovers.

Chocolate Peanut Butter Bars

There are some times when I just have to have some chocolate and peanut butter. So I decided that I would make these wonderful bars. If you love Chocolate and Peanut Butter together then these bars will rock your world! I got this recipe from Nestle's Toll House Cookbook found here.




Ingredients:
2 Cups of Peanut Butter, divided
3/4 Cup (1 1/2 sticks) Butter
2 Cups of Powdered Sugar, divided
3 Cups of Graham Cracker crumbs
2 Cups of Chocolate Chips, divided

Directions:
1. Grease a 9 X 13 pan. Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy.
2. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels.
3. Press evenly into prepared baking pan. Smooth top with spatula.
4. Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth.
5. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

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Caramel Popcorn

It has been a very long time since I have posted. I have tried a lot of recipes in the past 2 months I just haven't had time to post them. If you are craving something sweet I have the perfect thing for you. This microwave caramel popcorn is extremely easy and delicious. This recipe came from The Worldwide Ward Cookbook by: Deanna Buxton. It is such a good cookbook and it would be a good one to have if you are looking for a good one.



Ingredients:
1 Cup brown sugar
1/2 Cup butter
1/2 Cup corn syrup
1.2 teaspoon vanilla
1/2 teaspoon baking soda
4 quarts popped popcorn or two bags microwave popcorn

1. In a large glass bowl, combine brown sugar, butter and corn syrup. Cook in the microwave for 5 minutes; you don't need to stir it.
2. Remove from microwave. Stir in the vanilla and baking soda. The mixture will foam up.
3. Pour mixture over the popped corn and stir. Shape it into balls or just eat it from the bowl. Makes about 20 popcorn balls.

When I made this I cut the recipe in half, but remember to cut the microwave time in half as well. If not make sure to use hot pads, so you won't burn yourself on the hot bowl. Good Luck and enjoy!

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Taco Soup

There are times when the weather puts me in a mood for a certain type of food. Last week it rained for about 2 days. It was a warm kind of rain, where you open the windows listening to the raindrops as you curl up on the couch with a book or movie, and some popcorn. Well I was in the mood for some soup. Rain makes me want to have soup. This recipe is very simple and it takes items that you probably already have in your pantry.

Taco Soup
1 lb. ground beef, drained (you can use ground turkey as well)
28 oz. crushed tomatoes
15 1/4 oz. can corn, undrained
15 oz. can black beans, undrained
15 1/2 oz. red kidney beans, undrained
envelope of ranch mix
envelope of taco seasoning
onion (optional)

Brown ground beef and Drain. Add the remaining ingredients and warm it up until it is hot throughout. It usually takes about 10 minutes on medium heat. You can serve with chips, cheese, sour cream, or anything else that you desire. Enjoy!

Cinnamon Roasted Almonds

This recipe is really easy and makes a delicious snack that you will end up coming back for more.
I will post pictures of them soon so you can see what the finished product looks like.

Cinnamon Roasted Almonds
 

1 cup white sugar
½ tsp. salt

2 tsp. cinnamon

1 egg white

1 tsp. vanilla

4 cups almonds

Preheat oven to 250. Cover a baking sheet with, foil, parchment paper, or grease it well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.