Monday, April 27, 2015

Crockpot Hot Fudge Sundae Cake

I was skeptical of this recipe the first time I tried it, but it turned out DELICIOUS!  I typically double it and use my 7 quart crockpot with no change to cooking time and it works great.

From Betty Crocker

Hot Fudge Sundae Cake

  • 1 c. all-purpose flour
  • 1/2 c. granulated sugar
  • 2 Tbsp. baking cocoa
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. milk
  • 2 Tbsp. vegetable (or coconut) oil, or melted butter
  • 1 tsp. vanilla
  • 1/2 c. chopped nuts


  • 1/2 c. packed brown sugar
  • 1/4 c. baking cocoa
  • 1 1/2 c. hot water

Grease inside of 2 1/2 qt. - 3 qt. crock with cooking spray, coconut oil, or butter.  Mix cake ingredients and spread in bottom of crock.  Stir together the sauce ingredients, mixing sugar and cocoa first then whisking in the hot water.  Gently pour over the cake batter.

Cover and cook on high for 2 hours - 2 1/2 hours, until toothpick inserted in cake comes out clean (not counting the sauce).

Turn off crock pot and remove the lid.  Let cool for 45 minutes to 1 hour.  Spoon warm cake into serving dishes, and top with warm sauce.  For an extra treat, add a scoop of ice cream, maybe some whipped cream, and a maraschino cherry!

Note from Betty Crocker Kitchens:  This recipe was tested in crock pots with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base.

Makes 6 servings

Friday, April 24, 2015

Ham, Asparagus, and Cheese Strata

What a great breakfast or brunch dish!  If you don't care for asparagus, feel free to substitute broccoli or another veggie of your choice.

You can also use less bread, or omit it altogether for a baked frittata.

Ham, Asparagus, and Cheese Strata

  • 1 lb. asparagus, cut into 1 inch pieces
  • 12 slices bread
  • 2 cups smoked ham, cut into 1/2 inch or smaller cubes
  • 1/4 c. chopped fresh chives or green onion
  • 2 c. grated cheddar cheese
  • 1 c. grated parmesan cheese
  • 6 eggs
  • 2  1/2 c. milk
  • 1 Tbsp. Dijon or spicy brown mustard
  • 1/4 tsp. black pepper

Cook the asparagus in boiling salted water until tender.  Drain.
Tear half of the bread slices into 1 inch pieces and layer in the bottom of a greased baking dish (9 x 13).  Top with half of the asparagus, ham, chives or green onion, and cheeses.  Repeat the layers.
Blend the eggs with milk, mustard, and pepper until frothy and pour over the layers in the baking dish.
Bake in a preheated 375°F oven for 45 minutes.

Monday, April 20, 2015

Slow Cooker Southwestern Beef Wraps

Since taking on a full time job, I have been looking for more crock pot recipes so that my family can still eat healthy, tasty meals without all the mealtime fuss.  This one is good!

a McCormick recipe:
Slow Cooker Southwestern Beef Wraps
Slow Cooker Southwestern Beef Wraps
Recipe Prep Time: 20 mins
Cook Time: 5 hrs
Recipe Description Simplify a hectic day with the convenience of this easy slow cooker recipe that is packed with Southwestern flavor. The tender mixture of shredded beef, onion, peppers and tomatoes with chiles is rolled inside warm flour tortillas for serving.
Photo credit: Jen Tilley from How to Simplify.
Serves: Makes 12 (2­tortilla) servings.
  • 1 medium onion, cut into 1­inch wedges
  • 2 1/2 pounds boneless chuck roast, trimmed and cut into pieces
  • 1 teaspoon McCormick® Chili Powder
  • 1 teaspoon McCormick® Cumin, Ground
  • 1 teaspoon McCormick® Garlic Powder
  • 3/4 teaspoon salt
  • 1 green bell pepper, cut into 1/2­inch pieces
  • 1 can (14 1/2 ounces) diced tomatoes with mild green chiles, undrained
  • 2 tablespoons chopped fresh cilantro
  • 24 flour tortillas, (6­inch)
Directions: Layer onion and meat in slow cooker.  Mix chili powder, cumin, garlic powder and salt in small bowl. Sprinkle seasoning mixture all over meat. Top with green pepper. Pour diced tomatoes over top. Cover.  Cook 8 hours on LOW or 5 hours on HIGH.  Remove beef from slow cooker. Shred beef with 2 forks. Drain and discard liquid from vegetable mixture in slow cooker. Return beef and vegetables to slow cooker. Stir in cilantro. 
To serve, use a slotted spoon to fill warm tortillas with mixture. Serve with salsa and shredded cheese, if desired.

Monday, December 15, 2014

Crock Pot Sweet Potato Casserole

This was a big favorite at our Thanksgiving this year, and a very big hit at our local fire department's potluck dinner last night!

Crock Pot Sweet Potato Casserole

  • 2 29 oz. cans or 3 lb. sweet potatoes
  • 1/4 c. butter, softened
  • 2 1/2 Tbsp. brown sugar
  • 2 Tbsp. white sugar
  • 1 Tbsp. orange juice
  • dash of salt
  • 2 eggs
  • 1 1/2 tsp. vanilla extract
  • 1/2 c. milk or canned coconut milk


  • 3/4 c. pecans, chopped
  • 2/3 c. brown sugar
  • 1/4 c. flour
  • 1 tsp. vanilla
  • 1/4 c. butter, melted

Drain and mash sweet potatoes if using canned -- bake sweet potatoes in crockpot on low for 2 to 4 hours until fork tender if not using canned...peel and mash cooked sweet potatoes.
Add rest of ingredients except topping; mix very well.  Put in greased crock pot.  Mix topping ingredients and sprinkle on top of sweet potato mixture.  Cover and cook on high for 2 1/2 to 4 hours depending how hot your crock pot cooks.  I like to remove the cover for the last 30 to 45 minutes.  Serve right in the crock.

Serves 6 to 10, depending on the portion size

Note:  this is easily doubled to feed more people.