Leader Enterprise - Dec. 19, 2012 - Crockpot Helper

As we celebrate the REASON FOR THE SEASON and prepare to enter a new year, I think it's a great time to put your crockpot to work. I love that a dish can be cooking, with little attention, while preparing the rest of the meal, or delivering goodies across town. (Or maybe after seeing these yummy recipes, you'll want to add a crockpot to your Christmas list?)

Cranberry Sauerkraut Meatballs - recipe below

This pudding cake is full of gooey goodness. You can choose to add chocolate chips, peanut butter, or butterscotch - whichever your family prefers. Your friends and family will be impressed and may say 'M-M-MORE please'! This recipe does not use eggs.

CROCKPOT HOT FUDGE (PEANUT BUTTTER) PUDDING CAKE

1-1/2 c. packed brown sugar, divided

1 c. all purpose flour

6 TB. baking cocoa, divided

2 tsp. baking powder

1/2 tsp. salt

1/2 c. milk

2 TB. butter, melted

1/2 tsp. vanilla

1-1/2 c. semisweet chocolate (or peanut butter) chips

1-3/4 c. boiling water

vanilla ice cream for serving

Coat a 3-qt.crockpot with nonstick cooking spray. In a bowl, combine 1 c. brown sugar, flour, 3 Tb.cocoa, baking powder and salt.  In another bowl,combine milk, butter, and vanilla; stir into dry ingredients just until combined. Spread evenly into prepared crockpot. Sprinkle with chocolate (or peanut butter) chips.In a bowl, combine remaining brown sugar (1/2 c.) and baking cocoa (3 TB.); stir in boiling water. Pour over batter; DO NOT STIR. Cover and cook on high for about 4 hours or until a toothpick inserted near center of cake comes out clean. Allow to set 15 minutes, covered,before serving. Serve warm with ice cream. Yield: 6-8 servings (Hint:lay a couple of paper towels over top of crockpot before placing on lid to catch any moisture).

This is an easy chocolate-y, caramel-y candy to make in the crockpot when you have plenty else to do. Feel free to substitute your favorite nuts for the peanuts.

CROCKPOT CHOCOLATE CARAMEL CLUSTERS

1-16 ozs. pkg. chocolate bark
4 ozs. block of German chocolate

1-12 ozs. bag butterscotch chips

1-16 ozs. jar salted peanuts

1-16 ozs. jar unsalted peanuts
10 Kraft caramels (the individuals from a bag)

Break the chocolate bark into blocks and place in crock pot. Now break up the German chocolate block and put in crock pot. Add the remaining ingredients. Place a paper towel on top of the crock pot before placing the lid on. Turn the crock pot on low and cook for two hours. DO NOT remove lid. I know it's tempting, but it's very important to not remove it. After two hours, carefully remove lid and paper towel. Stir mixture to incorporate everything well. Drop by the spoon full onto waxed paper and let them set up well. Share (if you can bring yourself to do so) and ENJOY!

It's always great to have room in the oven for other things, while the side dish cooks in the crockpot.

CROCKPOT CREAMY MASHED POTATOES

5# red potatoes, chunked

1 Tb. minced garlic, or to taste

3 tsp. chicken bouillon, or 3 cubes

1 c. (8 ozs) sour cream (lite or fat free)

1- (8 ozs)pkg. cream cheese, softened (lite)

1/4 c. butter

salt&pepper to taste

In large pot, cook potatoes, garlic and bouillon until potatoes are tender, but not mushy (about 15 minutes). Drain, reserving water. In large bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed for consistency.(Potato texture will soften in crockpot).Transfer potato mixture to crockpot; cover and cook on low for 2-3 hours. Stir in butter, season with salt and pepper just before serving. 

CROCKPOT MAPLE BROWN SUGAR HAM

7-8 pound spiral-cut ham (bone-in or boneless)
1 c. brown sugar
1/2 c. maple syrup
2 c. pineapple juice

Use a 6-7 quart crock pot. Unwrap ham from wrapper; discard the flavor packet. Place ham inside crock pot, flat side down. Rub the brown sugar over all sides of the ham. Then pour on the maple syrup and pineapple juice. Cover and cook on low heat for 4 - 5 hours. Baste ham with juices an hour or so before serving. When cooking is done, carefully remove ham from crock pot and place on a cutting board. Let rest 15 minutes before carving.

These meatballs are terrific as an appetizer or an entree. Even folks who don't like sauerkraut, are wild about these.I've been told adding sauerkraut to the cranberry sauce puts this dish 'over the top'! 

CRANBERRY SAUERKRAUT MEATBALLS

1 - (14 ozs) can whole-berry cranberry sauce

(jellied works fine too)

1 - (14 ozs) can sauerkraut, rinsed and drained well

1 - (12 ozs) bottle chili sauce

2/3 c. brown sugar

1 - (2 #) pkg.frozen fully cooked original meatballs, thawed

In 4-qt.slow cooker, combine cranberry sauce, sauerkraut, chili sauce, and brown sugar. Stir in meatballs; cover and cook on low 4-5 hrs.or until heated through. Yield: 5-1/2 dozen delicious meatballs!!

Here's a wonderful idea I saw on the internet: Start the year with an empty jar and fill it with notes about good things that happen. On New Year's Eve, empty it and see what awesome stuff happened that year. Super great way to keep things in perspective.

May you & yours enjoy a safe and happy Christmas and New Year's. I look forward to being here with you again in 2013!

1-2-3 Fudge {Microwave} & Weekend Potluck #47

WELCOME TO WEEKEND POTLUCK.....AND 
MERRY CHRISTMAS TOO! OH...AND...
HAPPY NEW YEAR ALSO!

(Since ya'll will be tired of cooking, and we look forward to a break, Weekend Potluck will return in TWO weeks..ya'll come back now ya hear?)

We can all return refreshed & ready to head back to the kitchen in the new year!! 

And....you get a fresh, new recipe instead of a Flashback today! 

I've been making this fast and easy fudge for years.  You can change it up by using different frosting flavors, or chips, adding extracts, etc.  
Can't beat it for E-Z!! 

THREE simple ingredients - 4 if you want to add nuts or craisins....

Ready...set....GO! 

1-2-3 FUDGE 

1 - 16 ozs. tub milk chocolate ready-to-use frosting

1 - 12 ozs. bag milk chocolate baking chips

1 Tb. butter

1/2 - 1 c. nuts or craisins, optional 

Grease a 9" X 9" pan.  Place frosting, chips and butter in a glass bowl.  Heat in the microwave for 1 minute; stir to melt and blend everything together.  Stir in nuts or craisins.  Pour into prepared pan.  Allow to cool. Cut into squares.

Yield: 36 pieces 

Linked to Ingredient Spotlight - Chocolate

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Cherry Pie Bars by Julie’s Eats & Treats

Recipes that caught our attention ~

Christmas Gifts From Your Kitchen by My Biscuits Are Burning

Flavored Butters by Your Home Based Mom

And, a personal favorite ~

Cherry Nut Chicken Salad by Miz Helen's Country Cottage 











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Paradise Pumpkin Pie

We enjoyed this favorite holiday pie for Thanksgiving. The photo is the last piece left when I got in line to get mine!

A yummy layer of spicy pumpkin on top of a layer of cream cheese!  OH MY!

Just can't go wrong with that combo.  

Enjoy every creamy bite!

PARADISE PUMPKIN PIE

1 - 8 ozs. pkg. cream cheese, room temperature

1/4 c. white sugar (or xylitol, or your fav substitute)

1/2 tsp. vanilla extract

1 egg

1 - 9" unbaked pie shell

1-1/4 c. canned pumpkin

1/2 c. white sugar

2 eggs, slightly beaten

1 tsp. cinnamon

1/4 tsp. ginger

1/4 tsp. nutmeg

dash of salt

1 c. (2% or fat free) evaporated milk 

Preheat oven to 350. In small bowl, combine cream cheese, sugar & vanilla, mixing until well blended. Add egg and beat until smooth. Spread in bottom of unbaked pie crust.

In large bowl, combine remaining ingredients; mix well.  Carefully pour mixture over cream cheese (I pour slowly from the bowl onto a big spoon so it doesn't pour directly 'into' the cream cheese) Bake 1 hour and 5 minutes. Cool. Brush with maple syrup or honey while still warm.

Tip: If using splenda, check 10 - 15 minutes ahead of time for 
done-ness. 

Serve with whipped topping. 

Linked to 
Foodie Friends Friday
Thursday's Treasures 
Full Plate Thursday
Weekend Potluck
Meal Plan Monday

Easy Monster Cookies

I am SUCH a cookie monster!  Always have been.

My sis-in-love, Vicki, makes killer chocolate chips and monster cookies too. 

I do OK with both of them...but she must bake more love into hers than I do because they are just always better than anyone's.  :-/

Since I can't seem to 'Match the Master', I was tickled to find this simple Monster Cookie recipe in an August issue of Woman's World magazine...using cookie mixes.

Specifically, using a chocolate chip and a peanut butter cookie mix - adding a few oats, butter, eggs and chocolate candies, you turn out one honkin' delicious Monster Cookie.

And no one, but you, will ever know.

(Unless you try to pass them by my sil Vicki=)

A great treat to make for the holidays - freeze them to have on hand when unexpected company comes by or to take to the office to share...or to send with hubby to work...or to take to the next party..well, you get the idea. 

EASY MONSTER COOKIES 

 1 pouch (1 lb., 1.5 ozs size) chocolate chip cookie mix

1 pouch (1 lb., 1.5 ozs size) peanut butter cookie mix

1-1/2 c. quick cooking oats

1 c. butter or margarine, room temp

3 eggs

2 c. M & M candies 

Preheat oven to 375*. 

In large bowl, stir all ingredients except candies, until soft dough forms.  Stir in candies. On ungreased baking sheets, place about 1/4 c. dough about 3" apart. 

Bake 12 - 13 minutes or until light golden brown.  Cool 2 minutes; remove from baking sheets to coolling racks.  Store cooled cookies in covered container at room temp. 

Yield: 18 MONSTER cookies

To make 3 dozen smaller cookies, drop dough by 2 heaping Tablespoonsful about 2" apart on ungreased cookie sheets.  Bake 10 - 12 minutes. 

Linked to Mix it up Monday

Lark's Pecan Chews

(Since I'm trying to wrap up my own baking for the week, I wanted to share this fabulous cookie recipe so maybe you can get it made before the new year comes in too...)

OH.MY.STARS!  AND...OH.THAT.LARK! 

My good buddy, Lark, at Lark's Country Heart, is one of the most creative cooks I've ever known!

She is always blowing me away with the things she just makes up in her head!  

She is definitely gifted.

I am SO fond of pecan pie, and pecan pie muffins...so when I saw this recipe at Lark's blog earlier this year, I knew I would go bonkers over this creation.

Not only did I, but others did as well because I shared them at a graduation open house this summer. I had lots of compliments and requests for the recipe. 

It's an awesome combo of pecan pie and cookie! And makes a great addition to any holiday cookie tray!

(As I was preparing this post, I realized my photo is very blurry so I am using Lark's and giving her credit....I will just have to make them again!)

photo credit: Lark's Country Heart 

LARK'S PECAN CHEWS 

1 c. brown sugar

1/2 c. margarine, softened

1 egg

1 tsp. vanilla

2 c. flour

1 tsp. baking powder

3 TB. corn syrup

Filling:

1 c. chopped pecans

3/4 c. brown sugar

1/4 c. flour

1/4 c. evaporated milk

1 tsp. vanilla

Preheat oven to 350.

Cream together the brown sugar and margarine,

then add the egg and vanilla. Slowly add  the remaining ingredients.

Once dough is mixed smooth, wrap in plastic wrap and chill for at least 30 minutes.

While the dough is chilling, start the filing. In a sauce pan mix all of the ingredients together until sugar is dissolved.  Let chill until the dough is ready.

 Spray lightly a baking sheet with cooking spray. Shape dough into balls, place onto baking sheet. Indent each cookie with your thumb.

Place a small amount of the filling into each indention.

Bake for 9-12 minutes

Remove cookies from the pan to cool

on a wire rack. Store in an air tight container.

(May drizzle with chocolate if you'd like a prettier presentation)

Linked to Weekend Potluck