Decadent Desserts V

Chocolate Truffles:
Carolann Wedlund

Ingredients

• Ganache, recipe follows, refrigerated until firm
• Coatings: cocoa powder, caramelized hazelnuts, crunchy pearls, rainbow sprinkles, crushed toasted almonds, Toasted Shredded Coconut
  

Directions

Remove the chilled ganache from the refrigerator. Scoop out little amounts onto a parchment or waxed paper-lined baking sheet. Chill in the refrigerator for about 10 minutes. Immediately roll out each scoop into golf ball-sized pieces.

Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve.

Ganache:

• 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
• 8 ounces heavy cream, scalded

Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.

Valentine Cake Pop Bears Recipe:
Jenna Ralph and Becky Aililing

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.) [OR use 3/4 of container because we used it all and found it to be a little too doughy and sticky]
Wax paper
Black candy melts (1 lb. pkg.)
Lollipop sticks
Edible ink pens

Large jumbo heart sprinkles on the legs.

Black coated sunflower seeds for noses.

Black sugar pearls for eyes

A black edible ink pen for smiles.

Chocolate chips for the ears and nose structure

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
3. Roll mixture into quarter size balls and place on wax paper covered cookie sheet. (Should make 45-50)
4. Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.) Also insert the chocolate chips into the melted candy coating and then into the cake balls for the ears and nose structure.
6. Place them in the freezer for a little while to firm up.
7. Once firm, carefully insert the cake ball into the candy coating in about halfway by holding the lollipop stick and rotating until the top part is covered. Return pops to the freezer to firm up again for just a couple of minutes. After chilling, dip the entire body into the bowl of melted candy coating. Make sure the bowl is deep enough to dip and remove in one motion. The coating should also be thin enough to completely coat the pop without having to stir it in the bowl.Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too. Attach nose, conversation heart and legs while the coating is still wet.
8. Place in a styrofoam block to dry.
9. Once dry, you can dip your toothpick into some of the leftover melted coating and dot some in position for the eyes. Then just attach the sugar pearls. Dot some on the legs and attach the jumbo heart sprinkles. Apply a little bit of coating to one side of the M&M’s candies and attach them to the body so they appear to be holding the hearts. Then just draw on some sweet smiles. Then you are done!

Elizabeth Champion

Almond Joy Fudge

1 cup agave nectar
1 cup coconut oil
Put both in a blender and set container in a sink of hot tap water to warm the oil.

1/2 cup raw powdered chocolate (or unsweetened cocoa)
Add this to the agave and oil and blend well then pour into a bowl.

1 cup shredded unsweetened coconut
1 cup chopped almonds
Stir into chocolate mixture.

Pour unto 8x8 pan, chill 2 hours, and cut into squares

Note: I made this recipe for the first time for our Decadent Dessert V and it was waaaayyyy to sweet for me. I recommend cutting the agave by 1/2.

Macaroons
2 cups unsweetened coconut
1/2 cup almond flour (I just ground up almonds in my Vitamix)
1/4 cup coconut oil
1/4 cup real maple syrup
1/4 cup agave nectar
1 T. vanilla
Pinch of salt

In a large bowl, combine all ingredients and stir well to blend. Using a small scoop, scoop out rounds of the mixture onto a tray covered with parchment and freeze them.

Note: I made this recipe for the first time for our Decadent Dessert and it was waaaayyyy to sweet for me. I recommend cutting the agave and maple syrup by 1/2.

Almond Joy Cups
Place a scoop of the macaroon mixture into a small muffin tin and flatten.
Place a spoonful of the Almond Joy Fudge on top of the macaroon mixture.

Chill in fridge for two hours. Using a knife, scoop out each muffin tin and place Almond Joy cup on tray to serve or will also fit nicely in the little muffin papers if you want to be fancy.

Note: I came up with this Almond Joy Cup recipe as I was making the other two. I was really trying to find a way to recreate the Almond Joy you buy at the store. When I make these again I will do the following:

1. Place a scoop of the macaroon mixture into a small muffin tin and flatten.
2. Place two or three whole almonds on top of the macaroon mixture.
3. Make just the chocolate part of the Almond Joy Fudge (no almonds or coconut) and pour a little on top of the almonds/macaroon.

Chill in fridge for two hours. Using a knife, scoop out each muffin tin and place Almond Joy cup on tray to serve or will also fit nicely in the little muffin papers if you want to be fancy.

Banana Cake with Caramel Frosting

Brittany Poulton

18.25 ounce packaged plain yellow cake mix	½ cup firmly packed light brown sugar
1 tsp ground cinnamon	2 medium ripe bananas, peeled and mashed about 1 cup
1 cup water	½ cup vegetable oil
3 large eggs	1 cup chopped pecans, toasted (optional)
Preheat oven to 350
Spray three 8 “ cake pans
Blend in I mixer oil eggs, brown sugar, cinnamon, and water. Once blended add the cake mix and beat for two minutes
Pour cakes into well-sprayed pans. Or butter and flour the pans. Bake at 350 for about 20 minutes or until the cake pulls apart from the sides of the pan. Check with a toothpick to see if the center is set (no runny batter.

1 stick butter	½ cup firmly packed light brown sugar
2 cups confectioners’ sugar, (sifted)	½ firmly packed dark brown sugar
1 tsp vanilla extract	¼ cup whole milk
In a medium saucepan over medium heat, combine the butter, light and dark brown sugars and cook stirring occasionally, until the mixture comes to a boil. Add the confectioner’s sugar and beat with a portable mixer. I like to beat it over the heat until ready to pour it on the cake. Use it while warm or it will harden. If it does return the pan to low heat and stir until the frosting softens. This cake tastes better the second day. I cover it with a glass cake cover and the flavors blend together. Strawberry Short-Cake Jessica Skubal 1 pkg of Pound Cake Mix 2 cartons of Heavy Whipping Cream 2-3 cups confectioners sugar 50-60 strawberries Make Pound Cake as instructed by package in a 9 x 9 pan. Let cool. Then cut into small squares. Whip the heavy cream in mixer and when fluffy add 2-3 cups of confectioners sugar. Do not beat to much, may turn to butter consistency(you don’t want that). Wash and cut strawberries in half and place aside. Use a trifle bowl to layer your filling. Put cake squares on bottom then put a layer of whipped cream, then strawberries. Then another layer of whipped cream and then the cake squares. And keep layering. You don’t want the cake and strawberries to touch, because the cake will get wet with the strawberries. End layers with strawberries on top. Chocolate Covered Brownies Nancy Stewart Ghirardelli Brownie mix Chocolate Chips

Just make the brownies according to instructions. Let cool. Melt chocolate chips or chocolate in bulk. Cut brownies to preferred size, dip in melted chocolate & place on parchment paper to harden. For variety, you can roll them in chopped nuts, coconut, etc. Lots of options. These can be frozen. * I melted chocolate in microwave. If using chocolate chips, it works well to add 1 tbs. cooking oil to one 12 oz. pkg. chocolate chips before placing them in microwave to melt.

Decadent Desserts V

Decadent Desserts V is coming up for Valentines Day so,

come and taste the richness of many fine desserts made by the sisters we love.

We will have a demonstration on how to make truffles......oh yes...hhmmmm

See you all there!!!

Healthy Foods (Jan. 2011)

Artificial sweeteners:
This is a list of some, not all.

Sorbitol
Mannitol
Glycerol
Acesulfame Potassium (Sunett, Sweet One)
Aspartame (Equal, NutraSweet)
Cyclamate
Isomalt
Saccharin (SugarTwin, Sweet'N Low)
Sucralose (Splenda)
Alitame
Thaumantin
Neohesperidine Dihydrochalcone
Aspartame-acesulfame Salt
Maltitol
Lacitol
Xylitol
Erythritol

These artificial sweeteners burden the entire system of the body, but mostly burden the Brain in many ways.
http://www.life-enthusiast.com/index/Education/Aspartame
http://aspartame.mercola.com/
(Great article!! Very informative)

Processes Sugars:
This is a list of some, not all.

Corn Syrup
High Fructose Corn Syrup
White Sugar
Brown Sugar
Sucrose
Dextrose
Glucose
Corn Sweeteners
Fruit juice conentrate
Lactose
Maltose
Malt Syrup
Syrup

These processed sugars burden the entire system of the body, but mostly burden the blood sugar and the pancreas.
http://www.ehow.com/how_2143756_out-refined-sugar-childs-diet.html


Natural Sugars/ Raw Sugars
This is a list of some, not all.

Maple Syrup
Coconut Crystals
Raw Sugar Cane
Malasses
Honey
Agave
Turbinado

These natural raw sugars should still be eaten in moderation, but our bodies are able to process them. They have DNA that registers with our DNA. They are naturally grown plants.


Pecan Cranberry Quinoa

Elizabeth Champion

1 cup quinoa, rinsed well
1 Tbsp. coconut oil
1 clove garlic
2 cups water
1/2 cup pecans, chopped and toasted under broiler
1 orange, red, or yellow bell pepper, diced
1/2 cup dried cranberries
1/4 cup dried apricots, finely chopped
2 green onions, chopped
1/3 cup chopped cilantro
1/2 tsp. sea salt

Dressing:

2 Tbsp. fresh lemon juice
1/4 cup fresh orange juice
1 tsp. grated orange zest
1/4 cup extra-virgin olive oil
2 Tbsp. agave
1 Tbsp. dried basil

Saute garlic in oil in saucepan, and add quinoa and stir until toasted. Add water and bring to a boil. Turn heat down and simmer 15 mins. Blend 6 dressing ingredients in blender. Toss cooked quinoa with all other ingredients and the dressing. Serve cold or hot. Taken from 12 Steps to Whole Foods, by Robyn Openshaw (greensmoothiegirl.com)

Roasted Garlic Aioli Sauce
Ashley Eyre

1 1/2 cups almonds, soaked overnight and dreained
1 1/2 cups raw sunflower seeds, soaked overnight and drained
1 head garlic, roasted, cooled, skins removed from cloves
1 red pepper, roasted, peeled and seeds removed OR
1/2 cup sun dried tomatoes (I put in both the pepper and tomatoes)
1 1/2 cups extra virgin olive oil
1 cup fresh lemon juice
2 tsp. original himalayan crystal salt (I used sea salt)
2 cloves fresh garlic
freshly ground pepper

Put all liquids in blender then add the other ingredients. Add a bit of water to blend to a smooth or chunky texture, whichever you prefer. (between 1 cup and 1 1/2 cups)
This is so thick it tends to burn out your blender. If this happens, don't panic, just let it cool and it will work again. (I use a vitamix or blend tec, I am not sure how it will do in other blenders.)

We use this as a dip for veggies and crackers, put it on baked potatoes in place of sour cream. It can be tossed with pasta and veggies or used in wraps. I have frozen it to use it for later (it makes A LOT), but the texture isn't as smooth after its been frozen.


Dairy-Free Lasagna
Ashley Eyre

"Cheese" sauce 1 1/2 cups macadamia nuts (NOT salted)
1 1/2 cups cashews
2 cups water
2 vegatable boullion cubes (I really like the rapunzel brand from the health food section at raleys)
Blend in blender

Pre-cook noodles (if you want it to be gluten free, use rice noodles)

Drizzle olive oil on bottom of pan
Layer noodles-cheese sauce- sliced zuccini and/or squash/eggplant (whatever vegetable you like)
repeat layering

Sometimes I sprinkle italian seasoning on each layer.


Banana Peanut Butter Ice Cream
Carolann Wedlund

4 to 5 ripe bananas
1 tablespoon creamy peanut butter
1 to 2 tablespoons honey (test banana sweetness)

Cut the bananas into 1-inch pieces and freeze. Put the frozen bananas in a food precessor and puree, scraping down sides periodically, until smooth. Add the peanut butter and honey and puree. Serve immediately or refreeze until ready to enjoy.

Holiday Traditions (Nov. 2010)

Basic Pie Crust(Demo)
Kristin Murray

We have Kristin’s recipe for her amazing pies on her blog, that includes step by step pictures of the crust, so you know exactly what it looks like in your progression. You can click on the link below. You don’t want to miss this one for the holidays.
http://kristinannbeck.blogspot.com/2009/04/pie-crust.html

Microwave Carmel Corn
from Nancy Holladay via Roberta McBride and Laurene Beck

1 cup brown sugar, packed
1/2 cup light corn syrup
1/2 cup butter or margarine
1/2 teas baking soda
8-10 quarts popped popcorn (in a brown paper grocery bag)

Microwave setting: High

Mix the sugar, corn syrup and butter or margarine in large (1 qt) microwavable container and cook in microwave for 2 minutes.
Stir and microwave for 2 minutes.
Stir and microwave for 2 more minutes (total of 6 minutes so far).
Quickly add baking soda and stir well. The mixture will double in bulk.
Quickly pour over the popcorn which is in a large, paper grocery bag, turn down the top and shake vigorously.
Place bag in microwave and cook for 1 1/2 minutes. Shake vigorously.
Microwave for 1 minute, shake vigorously and pour out onto a well-buttered counter or table (or on wax paper) and separate with a wooden spoon. Cool.


Grandma Holladay’s Cranberry Jello Salad
Nancy Holladay

1 large pkg. Cherry gelatin (Jello)
1/2 (up to 1) cup sugar, as needed
3-4 cups water, boil (at least 2 cups) to dissolve the jello and sugar – then add the rest of the water

Mix into the dissolved jello:
1 pkg (about 12-16oz) cranberries, ground or finely chopped
6-8 apples, ground or finely chopped
1 orange or 1 can mandarin oranges, chopped

Set and serve.

Crème Brulle French Toast

1/2 cup unsalted butter
1/2 cup packed brown sugar (recipe called for 1 cup, we found it too sweet)1 tablespoon corn syrup (recipe called for 2 Tbsp, we found it too sweet)
Bread, sliced, to cover butter mixture (we use thick slices of soft French bread)
5 large eggs
1 1/2 cups half-and-half (I combine heavy whipping cream and milk)
1 teaspoon vanilla
1/4 teaspoon salt

In a saucepan (or glass measuring cup in the microwave), melt butter, brown sugar and corn syrup. Pour into a 9-by-13-inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half-and-half, vanilla and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes. Turn pieces upside-down to serve with caramel on top.

Susie Powers, from the Eastlake Ward, Denver North Stake in Thornton, Colo., sent her recipe for Creme Brulee French Toast to Deanna Buxton for inclusion in the "Worldwide Ward Cookbook," published by Covenant Communications in 2008.

"My sister got the recipe for this yummy breakfast dish at a bridal shower, and it has since become a tradition in our home for special occasions," Powers writes. "It is a dish that our children look forward to on Christmas morning, Thanksgiving morning, Easter and general conference Sundays. My daughter is married now, and this recipe has become one of her new traditions with her husband."

Pecan Brittle
Barbara Pimental

1 cup sugar
1/4 cup water Combine and boil with lid on for 2 or
1/2 lb. butter 3 minutes

Add 1 cup chopped nuts (almonds, walnluts, or pecans). Cook and stir until brittle. Test, by dropping a few drops of it in cold water. Cook until when you take the dropped our, it forms a ball that cllicks when you hit it agains the side of the dish. Use a good heavy pan and stir constantly until done.

Pour out on a cookie sheet pan. When cool break into pieces.

Monkey Bread
Jessica Skubal

1 package dry butterscotch pudding mix(not instant)
3/4 cup sugar
1 tablespoon cinnamon
1/2 cup chopped nuts
1/2 cup butter, melted
1 package of frozen roll dough(24 pieces)

In a bowl with a tight lid, combine pudding mix, sugar, cinnamon and nuts. Melt butter in a shallow bowl.
Dip a few pieces of dough into the butter, then roll in the pudding mix; cover and shake.
Remove dough pieces and place in a greased fluted tube or bundt pan and put the rest of the mix with it.
Continue until all of the dough is in the pan. Leave out on your counter with a towel over to rise. And when you wake up the next morning put it right in the oven. Bake in a preheated 350°F oven for 30-35 minutes.
Dump right onto a plate and serve…will be hot.

Magical Mint Cookies
Teri Topham

1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cocoa
about 48 Hershey's chocolate mint kisses, unwrapped
powdered sugar

1. Heat oven to 350 degrees. Beat butter, sugar and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold a scant tablespoon of dough around each chocolate mint kiss, covering completely. Shape into balls. Place on an ungreased cookie sheet.

2. Bake 8 to 10 minutes or until set. Cool about 1 minute. Remove from cookie sheet to a wire rack. Cool completely. Roll in powdered sugar. About 4 do

November Theme

Holiday Traditions

For Thanksgiving do have a great pie recipe or cranberry salad that you bring every year, or maybe some yummy fudge or Christmas breakfast in mind. We would love for you to share your wonderful Traditions!

Remember the location has been changed to Jan Skubal's home...same time different place.

Pumpkin Recipes and Crock Pot Dishes (October 2010)

Basic Cheese Cake
Barbara Lindsay

3 lbs. cream cheese
14 oz. or 1 ¾ cup sugar
6 ea- eggs
1 Tbsp. vanilla

½ recipe
1 ½ lbs or 3 blocks cream cheese
7 oz. or 1 cup sugar
3 ea- eggs
1 ½ Tbsp vanilla

(good for a 8-10 in. tall pan)

1/3 recipe
1 lb or 2 blocks cream cheese
Rounded ½ cup (4.66 oz.) of sugar
1 tsp. vanilla

(good for a mug or 6 in. cheesecake)


Crust options:
Nutter butters
Oreo
Graham cracker
Ginger snaps
Vanilla cookies

Pumpkin Filling
(reserve 1 cup or so of cheesecake batter to incorporate--fold in pumpkin filling, not stir.)

4 eggs
1 cup sugar
1 tsp. cinnamon
1 tsp. all spice
¼ tsp. ginger
½ tsp. salt
1 cup pumpkin

(If you want to use this recipe to make a regular pie, use half the eggs and add 1 cup of milk.)

Bake 300 degrees for 45 min. or until jello-y, not watery when shaken. Open oven door and let cool for an hour.

Almond Milk Fresh Peach Ice Cream
Janice Carlile

3 cups fresh peaches whirled in food processor or blender
½ lemonade drink powder with sugar

1 cup almond milk
1 Tbs. corn starch
2 Tsp. plain gelatin softened in 1 Tbs. water (cook until thick, stirring constantly)
¼ Tsp. Salt
1 ½ cup sugar

Remove from heat and stir in peach mixture and 2 more cups of almond milk. Chill mixture and then freeze in ice cream maker.

Place in covered bowl to harden until ready to serve. Works good a for a lactose free diet.

Butternut Squash and Chorizo Enchiladas with Cinnamon spiced Crema
Ann Epperson

Serves 4-6

Sauce
2 oz butter
5 Tbsp flour
2 c. beef broth
4 tbsp chili powder
1 tsp cumin
2 tsp garlic powder
½ tsp salt
1 tsp grounded cinnamon
Pinch nutmeg
1 tsp brown sugar
½ c Crema Mexicana (find it in the refrigerator section by the cheese and yogurt aisle)

Filling
10 oz chorizo (beef or pork)
1 small butternut squash (or small sugar pumpkin – the one used for pies), or 1 – 16 oz bad of frozen squash cook per bag instructions)

Topping
12 – 16 corn tortillas
½ pkg (5oz) Queso Quesadilla shredded

Sauce: melt butter in a saucepan and whisk in the flour. Cook for 2 minuted on medium heat, stirring consistently. Slowly whisk in broth. Add remaining ingredients, except Crema Mexicana, and whisk thoroughly. Bring to a slight boil, remove from heat. Let cool, mix in Crema.

Filling: cook chorizo to package instructions and drain well. Set aside. Split squash in half, remove seeds, poke holes in surface, and bake for 45 minutes. Let cool, scoop out tender flesh and mash. Add cooled chorizo.

Lightly coat bottom of baking dish with sauce. Scoop filling into tortillas, roll and place into dish. Cover the top with remaining sauce, top with cheese and bake uncovered at 350 degrees for 15 – 20 minutes, or until cheese browns.

Note: I used shelled pumpkin seeds (Trader Joes) as part of the garnish. Additionally, you may opt to serve with sour cream or the Mexican sour cream found next to the Crema. Chorizo comes in both mild and hot, be careful of the one you select. Lastly, play with the recipe, I like more cumin in the sauce, and I used a pumpkin and the time before a banana squash.


Pumpkin Chocolate Chip Cookies
Cindy Hess

1 c butter
2½ c sugar
2 eggs
2 cups pumpkin
1 tsp vanilla

Cream butter and add sugar. Mix in eggs. Blend in pumpkin. Add 1 tsp vanilla and mix together well.

Mix the following dry ingredients:
4½ c flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

Add dry ingredients to creamy mixture. Add 1 cup chocolate chips. Drop on greased cookie sheet. Bake at 375 for 10-15 minutes until golden brown. Makes 5 dozen cookies. ENJOY!
For best results, store in a Ziploc bag. They are even better
and more moist the next day!


Pumpkin Soup
Jessica Skubal

2 Tbs. butter
8 oz. mushrooms
½ cup chopped onion
Sautee’
Stir in 2 Tbsp flour

Add:
1 tsp curry
3 cup chicken broth
2 cup pumpkin
Cook till thickened

Stir in 1 Tbs. honey
½ tsp. salt
½ tsp. nutmeg
1 tsp. pepper

Puree all ingredients

Put back in pan and add 1 12 oz. evaporated milk then heat.

Apple Cinnamon Delight

Nancy Stewart

Preheat oven to 350 degrees

Cream together until smooth: 1 cup brown sugar
½ cup apple sauce
½ cup butter
1 ½ cups white sugar

Add:………………………….1 tbsp. milk
1 ½ tsp. vanilla

Beat & add…………………...2 eggs

Stir in………………………...1 cup fresh corn flakes (crumbled)
3 cups quick oats

Sift together………………….1 ½ cups flour
1 ¼ tsp. baking soda
1 tsp. salt*
½ mace*
*(or to taste) 1 ½-2 tsp. cinnamon*
¼ tsp. nutmeg*
1/8 tsp. powdered cloves*

Stir in…………………………1 ½ cups diced dried apples
1 pkg (2 cups) chocolate chips
1cup walnuts, almonds or pecans,
(chopped)

Spread dough evenly in large casserole dish or on cookie sheet (greased).
Bake approx. 15-20 minutes. Cool & serve.

For healthier recipe, you can substitute all applesauce for butter, & increase flour by approx. ¼ cup.

Pumpkin Dip
Carolann Wedlund

3 ounces cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups canned pumpkin
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
8 ounces Cool Whip

Beat cream cheese and powdered sugar until smooth and creamy; add canned pumpkin and spices.
Fold in Cool Whip; mix until creamy.
Chill for 8 hours
Serve with apple slices/ginger snaps/graham crackers.



CROCK POT DISHES

Italian Chicken Delight
Gayle Hollingshaus

4-6 chicken breasts (cut in pieces if desired)
8 oz. cream cheese, cubed
2 cans cream of chicken soup (10 oz size)
1 envelope “Good Season” dry Italian salad dressing
1 cup milk 1 box frozen chopped spinach (optional)

Put in a crock pot and cook on low for 6–8 hours. Serve over rice or noodles


Artichoke Chicken & Olives
Susan Olsen

1 1/2 lbs. skinless, boneless chicken breast chunked
1/2 cup to 1 cup sliced black olives
2 cups sliced fresh mushrooms
1/4 cup chicken broth
1 - 14 1/2 oz. Can diced tomatoes
3 T. quick cooking tapioca
1 - 8-9 oz package frozen artichoke hearts
3/4 t. dried thyme, crushed
(Trader Joes has them cheapest)
2/3 t. curry powder
1 cup chicken broth
1/4 t. salt
1 medium onion chopped
1/4 t. pepper

Rinse chicken. Set aside. In crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onions, olive, and broth. Stir in tapioca, and spices. Add chicken. Spoon some of the tomato mixture over the chicken. Cover and cook on low-heat setting for 7-8 hours or on high setting for 3 1/2 - 4 hours. Serve with hot cooked couscous or rice. Serves 6.


Mission Chicken
Nancy Holladay

2 1/2 - 3 1/2 lbs. chicken pieces
1 (6 oz) can frozen orange juice concentrate, thawed
1/4 teas. ground cinnamon
2 or 3 drops hot pepper sauce
1/4 teas. ground cloves
3 T. cornstarch
1/4 teas. Salt
3 T. water
1/2 teas. seasoned salt
1 cup seedless grapes, halved (optional)
1/4 teas. lemon pepper
1/4 cup slivered toasted almonds (optional)
(To toast: heat in 350° oven about 10 min. or until golden brown)

Place chicken in a slow cooker. In a small bowl, combine cinnamon, cloves, salt seasoned salt, lemon pepper, orange juice concentrate, and hot pepper sauce. Pour mixture over chicken. Cover and cook on LOW about 5 hours or until chicken is tender. Turn control to HIGH. In a small bowl, dissolve cornstarch in water; stir into cooking juices in cooker. Cover and cook on HIGH 15 to 20 minutes or until thickened. Stir in grapes. Sprinkle with almonds.


Crock Pot Pork Chops
Wendy Pellissier

6 pork chops (1/2 inch thick)
1 can cream of mushroom soup

Brow or grill both sides of pork chops in frying pan on stove top. Sprinkle with pepper. Place pork chops in Crock Pot with soup. Do NOT add water. Cover and set on high for 3-4 hours or low for 7 hours.


Italian-Style Pot Roast
Teri Topham

1-6oz. can tomato paste
1-16 oz. can tomatoes
2 cloves garlic, minced
1 med. onion, chopped
1 pkg. dry onion soup mix
2 med. carrots, chopped
2 tsp. fresh* oregano, chopped
1 medium potato, chopped
2 tsp. fresh* thyme, chopped
1 large celery stalk, sliced
1 tsp. salt
2 bay leaves
1 tsp. black pepper
2 lbs. chuck roast, trimmed of any excess fat
*You may substitute 1 tsp. each of dry herbs for the fresh.

In a small mixing bowl, combine the tomato paste, garlic, onion soup mix, oregano, thyme, salt and pepper. Rub this mixture all over the chuck roast and place the roast in the Crock Pot. Add the remaining ingredients and any leftover tomato sauce. Cover and cook on Low 8 to 10 hours (or on high for 4 to 5 hours). Makes 6 servings. Serve with pasta or rice.


World’s Easiest French Dip
Nancy Holladay

Start this recipe the day before; it takes a long time, but is easy and good.

5 to 6 lb. rump roast (I sometimes do about 7 lb., just add more broth)
2 pkgs. dry Good Seasons Italian dressing mix
2 pkgs. Schilling (or other) Au Jus mix
2 cans beef broth (or broth to almost cover roast)

Cook on low in the crock pot all day, then refrigerate. Next day, skim off all the solid fat and cook on low all day again. (If you start this late, it can cook all night and all day, but it is harder to remove the fat.) Before serving, shred meat with a fork (it should be very tender) Serve on French rolls (or buns or whatever you have) with some of the au jus for dipping.

This serves a LOT, so you could do a half recipe (or freeze half). My sister-in-law loves to add more broth and water when the meat is mostly gone and make a beef barley soup. Just add barley, vegetables, and whatever you want---cook till tender. I have thickened the broth and added sour cream and served it over noodles or rice.


My Favorite Chili
Wendy Pellissier

Brown Together:
1 pound ground beef (can also use ground turkey) and 3 cloves garlic

Place meat mixture in Crock Pot and then add the following:
1/2 chopped onion
1 40 oz can pinto beans, slightly drained
2 T. chili powder
1 10-15 oz can black beans
1 t. cumin
1 5 oz can tomato sauce
1 28 oz can tomatoes
1 4 oz can dices green chilies

Cover and cook on low for 6 hours. Feel free to omit or add any other kind of beans you like.


Hot Pocket Stew
Wendy Pellissier

4-5 large potatoes, peeled and cubed
2 cups chopped ham
1 cup milk garlic salt
1 can cheddar cheese soup pepper
1 can cream of chicken soup

Mix all ingredients together in Crock Pot and cook for 5 hours on low setting.


Barbecued Pulled-Pork Fajitas
Kortnee Feriante

Prep:15 minutes Cook:10 hr + 30 minutes
2 1/2 pound pork boneless loin roast, trimmed of fat 1 bag (1 lb) frozen stir-fry bell peppers & onions
1 medium onion, thinly sliced
1/2 tsp. salt
2 cups barbecue sauce
18 flour tortillas (8-10 inches in diameter)
3/4 cup chunky salsa Shredded cheese, if desired
1 Tbsp chili powder Guacamole, if desired
1 tsp ground cumin Sour Cream, if desired

1. Place pork in 3 to 4 quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin; pour over pork and onion.
2. Cover and cook on low heat setting 8 to 10 hours.
3. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to high. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
4. Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream. 18 fajitas
Variation: Use for shredded pork tacos, enchiladas and burrito fillings. You can use 2 1/2 pounds beef boneless chuck roast instead of the pork.


Chocolate Lava Cake
Susan Olsen

1 cup flour 1 t. vanilla
1/2 cup sugar
3/4 cup semi sweet chocolate chips
2 T. unsweetened cocoa powder
3/4 cup sugar
1 1/2 t. baking powder
1/4 cup unsweetened cocoa powder
1/2 cup milk
2 cups boiling water
2 T. cooking oil
1/2 cup peanut butter

In bowl, stir together first four ingredients. Add milk, oil, vanilla; stir until smooth. Stir in chocolate chips. Spread batter evenly in the bottom of a greased crock pot. In another bowl combine 3/4 cup sugar and 1/4 cup cocoa powder. Stir in boiling water and peanut butter. Pour evenly over batter in crock pot. Cover and cook on high heat for 2 hours-2 hours 15 minutes, or until a toothpick inserted 1 inch in center comes out clean. Let stand uncovered for 30 minutes to slightly cool. Serve with ice cream.


Caramel-Apple Pudding Cake
Susan Olsen

1 cup flour
1/4 cup dried apples
1/3 cup sugar
1 c. packed brown sugar
1 t. baking powder
1 cup water
1/4 t. ground cardamon or 1/2 t cinnamon
1 cup apple juice
1/2 cup milk
2 T. butter
2 T. cooking oil
1 T. finely chopped crystallized ginger OR 1/2 cup chopped, roasted pecans
1/4 t. ground ginger

In bowl, stir together first four ingredients. Add milk and oil and stir until combined. Stir in nuts and dried fruit. Spread batter in bottom of greased crock pot. In small saucepan combine brown sugar, water, apple juice, butter, and ginger. Bring to boil and boil for two minutes. Pour mixture evenly over batter in crock pot. Cover and cook on high heat for 2-2 1/2 hours. Let stand for 30 minutes Serve warm with ice cream.

October

Crockpot recipes
and Fall recipes with Pumpkin and OrangesWe are going to have a great demo on

Pumpkin Cheesecake by Sis. Lindsay.

You don't want to miss this one!