Cooky Cocoa

What You'll Need

# 2 cups heavy whipping cream
# 6 cups whole milk
# 12 ounces milk chocolate (or white chocolate, if you desire)
# 1 teaspoon vanilla extract

What You'll Do:

Place all ingredients in a slow cooker.

Heat on low for two to two and a half hours or until chocolate is melted and beverage is hot. The benefit of a slow cooker is that it can be left unattended while heating up.

Stir mixture thoroughly to ensure that it is mixed throughout. Serve using a ladle.

Allow to cool slightly before drinking.

Follow these directions for Cooky Cocoa.

You can choose to use instant cocoa mix.

2 Large Marshmallows (per cup)
2 Candies for the eye (per cup)
1 Tooth Pick to hold the eyes together
1 Package of hot chocolate mix

Make the eyes before making the hot chocolate. Run the toothpick through the marshmallows close to one of the ends. If you don't, your eyes will flip when dropped into the chocolate.

Once you have the marshmallows secured, take a knife and make a slit where each eye will be and insert the candy. We used sixlets. (You can use milk duds, m&m's, etc).

Make the hot chocolate and drop your eyes into the cup.

Baking In The Crock Pot

 Owning a crockpot is like having a little mini oven. You can actually use it for baking most cakes. Fruit cakes and self topped cook well in the crock pot.  I am amazed at how well the cakes rise in the crock pot.

You can use a crock pot cake tin or an ordinary cake pan or even the crock pot base itself to cook the cake.  Some people use empty coffee or soup cans.  These are good for fruit cakes and rolls. I've been trying some crock pot baking myself lately and very successfully, even if I do say so myself.

I found these 10 tips for crock pot baking on another site. They have been helful to me.

   1. Preheat the crock pot on high for about 10 minutes if you are using a regular pan.
   2. Use several sheets of paper towel on the top of the cake pan and cover with the crock pot lid, except when using the crock pot cake pan.
   3. Cook your cakes on the high setting.
   4. Don't lift the lid during cooking, only at the end as you let the heat out.
   5. Use a rack if you have one in the bottom of the crock pot base and if you haven't one you can use 2 or 3 egg rings as a substitute.  This helps the heat to circulate around the pan for more even cooking.
   6. Grease and line the cake pan to prevent the cake from sticking.
   7. Only half fill the cake pan or cut the liner at least an inch above the top of the sides.
   8. Use your oval based crock pot for cakes that can be decorated as faces, clocks, footballs etc.
   9. Test the cake with a skewer and if cooked let it cook a few minutes before getting turning out.
  10. Use prepared cake mixes in the crock pot for an improved taste over conventional cooking.

The holidays is great time to be baking in your crock pot. Too often, I need more oven space.

Most recipes are adaptable; however, their presentation, appearance wise, will be different from the traditional look.

Here's a good beginner's recipe. It's a good one to practice on. The more you bake in your crock pot, the more confident you will be in your experiments. It's a fun way to create great desserts and breads for your family.


Cherry Cobbler

1 (21 ounce) can cherry pie filling
1 c. all-purpose flour
1/4 c. white sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, melted
1/2 c. milk
1/2 tsp. vanilla extract
non-stick cooking spray

What to do:

Coat the inside of your slow cooker with non-stick cooking spray. Pour in the cherry pie filling. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the melted butter, milk, and vanilla. Mix until well blended. Spread evenly over the cherry pie filling. Cover, and cook on High for 1 1/2 to 2 hours, or until a toothpick inserted into the topping comes out clean.

This recipe does well with substitutions also. You can use strawberry, blueberry, blackberry, etc. So, if one turns out well, the next time you can bake a different flavor.

Remember to set a timer because it's easy to overcook in the crock pot, just as it is in the conventional oven.


*Crock pot inserts are hard to find. I found the one pictured above on ebay.

Another Meatloaf

Yet, another meatloaf. The reason. I'm not a big meatloaf fan and my family is, so I continue to try to find a recipe that's more than just okay to me. It's funny because my family likes each one I make. It's me who has the "just okay" syndrome. Here is my latest attempt.


1 pound of ground beef (or ground chuck, it makes a little better loaf with less fat to drain off)
1 beaten egg
1 cup oatmeal, quick cook
2 tablespoons Worcester sauce (or barbecue or tomato paste.)
1/8 teaspoon salt, only if you don't use the Worcester, it already has enough to suit most palates.
1 tablespoon ground ginger (optional)
1/3 cup water
1 tablespoon Milk
1 pkg. dry onion soup, Lipton's or equivalent
1 teaspoon olive oil (for texture and moistness)

topping: 1/4 cup ketchup, 1 teaspoon worcestershire and 1 tablespoon of honey or maple syrup.
 

Soak the onion soup and oatmeal in water (also add the milk) until thoroughly moistened (about 30 minutes). This is important otherwise you may endup with a loaf that is too soft and falling apart (like mine) after removal from the pan. Then combine the egg with the Worcester sauce and mix well before adding the rest of the ingredients and finally the meat.

Blend everything together with your hands until thoroughly mixed. Take your time. It's the key to a really great meat loaf. I can always tell by my family's reaction whether or not I spent enough time blending the ingredients.

Put in a microwave safe glass loaf pan. Smash it down until it's level. Put in microwave and cook on full power for 3 minutes. Then reduce power to 40 % and cook for another 10 minutes. Drain loaf at this point, if needed, and add topping. Microwave on 50% power for the last 10 minutes. My microwave is 1100 watts. It's important to use no more than half power to get an even cook all through the loaf.

This one was pretty good, but I'm on a mission. . .To make a meatloaf that is more than just "okay" or "pretty good". I'm sure I will be posting more.

Applesauce in the Microwave

Basic Applesauce

    * 8 apples, peeled, cored, and cut into chunks
    * 1/3 cup water
    * 1/4 cup sugar

Flavorings

    * 1 tsp. grated lemon zest (optional)
    * 1 tsp. vanilla extract
    * 1/4 tsp. ground cinnamon
    * 1/4 tsp. ground nutmeg

In 2-qt. microwave-safe dish, combine apples and water. Cover with lid or vented plastic wrap; microwave on high (100%) 12 to 14 minutes or until apples are tender. (If microwave does not have carousel, rotate dish every 4 minutes.) Stir in sugar and choice of flavorings.

Microwave on high 3 minutes or until sugar dissolves. Stir and set aside to cool before serving. If finer texture is desired, mash or puree apple mixture and put through a strainer.

Makes 4 cups

Scaredy Cat and Halloween Recipes

Get a FREE copy of "22 Halloween Recipes" ebook and make fun foods for Halloween! Download FREE eBOOK here

You can find the recipe for this at Better Homes and Gardens HERE

Jack-o-lantern Cheese Sandwiches and Caramel Apples

Jack-o-lantern Face Cheese Sandwiches

As something fun to do, I made these sandwiches for the children's lunch. I cut the bread with a round bread/pastry cutter I got years ago from Pampered Chef. I put the mayonnaise on the piece of bread that I didn't cut the face out on.

On the other piece of bread, I used a sharp knife and carefully free-handed the jack-o-lantern face. I then placed a slice of round cut American cheese in the middle. I used a piece of the bread crust at the top for the pumpkin stalk. I popped them in the microwave for 12 seconds to lightly the melt the cheese. I didn't do a very good job, but the kids were "amazed" and pleased.

For dessert, we put caramels in a bowl and melted them in the microwave and dipped/drizzed over the apples. We then set them on wax paper to cool.

Try them in the crock pot.

Ingredients:
28 ounces caramel candies, unwrapped
1/4 cup water
8 medium apples
8 wooden sticks

Directions:

Combine caramels and water in crockpot. Cover; cook on high for 1 1/2 hr, stirring frequently.

Wash and dry apples. Insert wooden stick in the stem of each apple. Reduce crockpot to low. Dip each apple in to the caramel, turning to coat. Let excess caramel drip off; place apple on waxed paper to cool.

Gravy made from Pot Roast Drippings

Since I am a woman with a full-time job, I often throw a roast into the crock pot before going to work. I found that if I remove the roast from the crock pot, I can dip the drippings out and add a heaping tablespoon of corn starch. Pop it into the microwave for 30 seconds; stir well and cook for another 20 to 30 seconds and I have gravy for the roast itself or to pour over mashed potatoes. It is so much better than using canned broth or bullion.

*Note: If you do this, it's best to dissolve the corn starch in a small amount of cold water before adding to the drippings. Any time you drop corn starch into very hot liquid, it makes the gravy lumpy. It partially cooks as soon as it hits the liquid and cannot dissolve properly.

Halloween Boneyard Wings

I found this easy recipe and I plan to use it on Halloween weekend. 

3.5lbs of frozen chicken wings
1 jar of salsa ( MILD MED OR HOT )
1 med Pumpkin

Place chicken wings and salsa in crock pot on med cook for 4 hours.

Cut top off pumpkin remove insides.

Roast pumpkin seeds in oven at 325 for 10 min.

Place chicken wings in pumpkin add roasted seeds.

Notes
Decorate outside of pumpkin with grave stones.

Make sure to write in a lot of R I P in grave markers, skeletons spiders and spooky stuff...booooooooooooooooooooooo!

Cindy C. (United States)

Spiced Apple Cider

Ingredients


* 1 (64 fluid ounce) bottle apple cider
* 3 cinnamon sticks
* 1 teaspoon whole allspice
* 1 teaspoon whole cloves
* 1/3 cup brown sugar


Directions


In a crock pot, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth or a tea ball/infuser ball, and add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat, and keep warm.

Hot, Buttered Apple Cider


Ingredients


* 1 (16 ounce) bottle apple cider
* 1/2 cup pure maple syrup
* 1/2 cup butter, softened
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground allspice


Directions


o In a crock pot, over low heat, cook apple cider with maple syrup for 20 minutes or until steaming hot. Turn to low/warm setting to keep cider warm.
o In a small bowl, combine butter, nutmeg and allspice. Mix well.
o Pour cider into mugs and top with a teaspoon of spice butter.

Something a little Different!

Spiced Apple Cider with Clove Oranges


For a crowd of all ages, warm spicy cider imbued with fragrant citrus, cinnamon, cloves and star anise is a welcome beverage at a Thanksgiving gathering on a chilly day. Keep the cider hot in a big pot on the stove or on a warmer in the serving area. Ladle into mugs or heatproof glass cups.


Ingredients-


3 small oranges or tangerines, about 3/4th lb (375 g)


36 whole cloves


3 qt (3 l) apple cider


4 cinnamon sticks, plus 10-12 sticks each tied with an orange zest strip


2 star anise pods


Stud each orange with 12 cloves. Place the oranges in a large pot, pour in the cider and set over low heat. Tie the four cinnamon sticks and the star anise in a cheesecloth (muslin) bundle and add it to the pot. Bring to a simmer and keep warm over low heat until serving.


To serve, ladle into cups or glasses and garnish each serving with a cinnamon stick tied with orange zest.


Serves 10-14.

For some really good party ideas, invitations, recipes, etc., check THIS out.

Apples

It's apple season and there's so many wonderful recipes and things you can do with apples both in the crock pot and the microwave. If you haven't already, check last year's apple butter post HERE

I opened a jar of apple butter this morning that I made in November last year. It was wonderful! The flavor was richer and naturally sweeter.

When I made the apple butter last year, I opened a jar about 3 weeks later and it had some light mold on the edge of the inside of the jar. It tasted okay and we ate it but I was concerned about long term storage. I stored it in a cool room and the jar I opened this morning was perfect.

The apple festivals are everywhere this time of year. It's fall! Get out and get some apples and have some fun. Find what you like to eat that's made from apples and make some!

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Converting One Dish Recipes to the Crock Pot

Converting One Dish Recipes into Crock Pot Recipes
From: Flyer (source unknown)-- recipe link

In most cases, all ingredients can go into your crock pot in the beginning and can cook all day. Many preparatory steps are unnecessary when using the crock pot. For example, you don't need to brown or saute vegetables. If you feel unsure about a step, go ahead and follow the recipe's directions as written.

A few hints to remember:

*Allow sufficient cooking time on "low" setting.

*Do not add as much water as some recipes indicate.

*Remember -- liquids don't boil away as in conventional cooking. Usually, you'll have more liquid at the end of cooking instead of less.

*Cook with cover on -- except to "brown off" liquids after cooking

*it's "one-step" cooking: many steps in the recipes may be deleted. Simply add ingredients to the crock pot at one time and cook 8 to 10 hours (add any liquid last)

*Vegetables won't overcook like they do when boiled in your oven or on your stovetop. Exception: milk, sour cream or cream should be added during the last hour.

*Recipes that will not adapt well are cold soups, salads and those that require broiling or deep frying.

BROWNING MEATS

Seldom necessary -- except to remove excess fat. Just wipe well and pat dry. Fats will not bake off in the crock pot as they do in your oven. Pork, Lamb, bacon, et cetera should be browned and drained before adding to the crock pot.

LIQUIDS

Use less in crock pot cooking -- usually about half the recommended amount. 1 cup liquid is enough for any recipe unless it contains rice or pasta. Example: if a recipe calls for 2 cans beef broth, 1 will do.

SAUTEING VEGETABLES -- Never necessary!

Stir in chopped or sliced vegetables with other ingredients. Only exception: eggplant should be parboiled or sauteed, due to its strong flavor.

Since vegetables develop their full flavor potential with crock pot cooking, expect delicious results even when you reduce quantities. Example, if a recipe calls for 2 pounds sliced onions you may use only one pound. Because vegetables take longer to cook than meat, slice or chop them when possible. Note: sliced fresh mushrooms, frozen peas or corn should be added during the last hour, if convenient, for better color. (If this doesn't bother you, then toss them in at the beginning!)

TIME GUIDE

IF THE RECIPE SAYS, COOK IN CROCK POT:

15 to 30 minutes -- 1 1/2 to 2 1/2 hrs on high or 4 to 8 hrs. on low

35-45 minutes -- 3-4 hrs on high or 6-10 hrs on low

50 minutes to 3 hrs -- 4-6 hrs on high or 8-18 hrs on low

High = 300 degrees -- Low = 190 degrees

*Most uncooked meat and vegetable combinations will require at least 8 hours on low.

A Crock pot cooks so gently...so a few extra hours on low need not worry you. Any recipe can be cooked on high the first two hours to reduce cooking time, and then turned to low.

Many recipes say "bring to boil, then turn down to simmer." In a crock pot this is not necessary. Simply set the crock pot to low and forget it. (I find that in some recipes the taste is slightly different, but not enough to truly worry about it.)

QUANTITIES

The quantity of meat, poultry and vegetables may be reduced without affecting flavor. Especially vegetables! If in doubt, cut the recipe in half. Casserole recipes often suggest a specific size of baking dish, Most recipes will fit into any size crock pot (except maybe the tiny dip ones!).

Recipes for a 4-qt. Dutch oven will fit the 3 1/2 and 4 1/2 qt. crock pots. For the 6 quart recipes, cut them in half.

PASTA AND RICE

If a recipe calls for cooked noodles, macaroni, etc...cook BEFORE adding to the crock pot. Don't overcook -- just until slightly tender. Add towards the end of the cooking time, not at the beginning.

If cooked rice is called for, stir in with other ingredients; add 1 cup extra liquid per cup of raw rice. Use long grain converted rice for best results in all-day cooking.

TOPPINGS

When a crisp topping of crumbs, bacon bits, tomato wedges or grated cheese is called for, add just before serving.

Dumplings -- may be cooked in broth or gravy on high. The 3 1/2 qt. size limits servings to 3 or 4. Drop by spoonfuls on simmering stew or liquid. Cook covered about 30 minutes. Biscuit, pie crust, or instant mashed potato toppings require baking. Transfer to a baking dish and follow recipe.

CHEESES

Processed cheeses or cheese spreads, such as American or Velveeta, are usually more satisfactory than Cheddar cheese. Try both -- see which you prefer.

HERBS AND SPICES

Leaf and whole spices are preferred, but their flavor power may increase -- so use only half the recommended amount. If you use ground herbs and spices, add during the last hour of cooking.

PRECOOKING

Do not precook seafood or frozen vegetables. Just rinse and drain thoroughly before adding to other ingredients. These foods cook quickly. Best to add during the last hour of cooking.

GRAVY

To thicken gravies before serving: remove 1/2 cup of liquid from crock pot, stir in recommended amount of cornstarch, return to crock pot and simmer on High for 15 minutes. OR -- stir in 1/4 cup quick cooking tapioca at start of cooking. Gravy will thicken as it cooks.

MILK

Milk and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. (This goes for cheese too.) Condensed soups may be substituted for milk, etc., and can cook for an extended period of time.

SOUPS

Some soup recipes call for 2-3 quarts of water. Add other soup ingredients to crock pot, then add water only to cover. If thinner soup is desired, add more liquid 1 hour before serving time.

If milk based recipes have no other liquid for initial cooking, add 1 or 2 cups of water. Then stir in milk or cream as called for, and heat before serving.

BEANS

Instead of soaking beans overnight, cook them overnight on low with water and 1 teaspoon soda added. Or parboil (Especially important in hard-water areas to properly soften beans.) Drain and combine with other ingredients. Cook according to time guide. Be sure beans are softened before you add any sugar or tomato to mixture.

STEWS

Brown and drain stew meat if fat is visible. Fat or oil for browning may be omitted.

Do not use large quantities of water for stews. Usually one cup of liquid is enough. You may wish to add one tablespoon of beef flavored base at the end of cooking.

Peanut Butter Cookies - Kid Created

This is not exactly a microwave or a crock pot recipe, but it's fun and the cookies are very good.

Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1 cup granulated white sugar
1 cup crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup finely chopped peanuts (optional)

Directions:
1. Preheat oven  or convection microwave to 350 degrees F. Lightly grease a cookie sheet.
2. Sift together flour, baking soda, baking powder.  Set aside.
3. In a large bowl, cream butter, brown sugar, and white sugar until smooth. Stir in peanut butter and mix thoroughly.
4. Add the eggs, stirring in one at a time, then add the vanilla. Mix well.
5. Gently stir the dry ingredients into the peanut butter mixture. Stir in peanuts (optional).
6. Roll dough into small balls. Place on the cookie sheet then use a fork to flatten slightly in the middle (crisscross).
7. Bake for 10 to 12 minutes in the preheated oven. Cool on baking sheets for 4 minutes, then transfer to wire racks to cool completely. Makes about 36 cookies.

Lemon Chicken

Ingredients:

3 or 4 boneless chicken breasts
1/2 cup flour
olive oil for browning chicken
1 Teaspoon coarse sea salt
1 Teaspoon balsamic vinegar
6 oz frozen lemonade concentrate (1/2 can)
3 Teaspoons brown sugar
3 Teaspoons ketchup

Directions:

Cut chicken into strips or large pieces.
Coat in flour and salt.
In olive oil, lightly brown chicken in a skillet on stovetop. The purpose here to simply sear the chicken, not to cook it.
Place chicken in crockpot.
Stir remaining ingredients together in a bowl and pour over the chicken.
Cover and cook on high for low for 6-8 hours.

Serve over rice or noodles.

*If you'd like some added spice, add some red or black pepper or even a dash of hot sauce.