[CnD] SLOW COOKER SCALLOPED PINEAPPLE

[Sugar via Cookinginthedark]

SLOW COOKER SCALLOPED PINEAPPLE

This delicious Slow Cooker Scalloped Pineapple recipe is great served as a side 
dish to ham or poultry. May also be served up as a warm or cold dessert with 
vanilla ice cream or frozen yogurt, enjoy!

Servings 6

 

2 cups sugar

3 eggs

3/4 cups butter, melted

3/4 cup milk

1 large can crushed pineapple, drained

8 slices bread, crusts removed, cubed (optional - can leave crust on)

Adapted from getcrocked.com

 

Mix together all ingredients in slow cooker.

Cook on High 2 hours. Reduce heat to Low and cook 1 more hour.

Serve and enjoy!

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton

🙏

I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤😘

 

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[CnD] Slow Cooker Low-Carb Chocolate Lava Cake

[Jennifer Thompson via Cookinginthedark]

Slow Cooker Low-Carb Chocolate Lava Cake


Ingredients:

Chocolate Lava Cake

1 cups almond meal/flour

½ cups coconut flour
¼ cups cocoa powder
4 tbsp granulated sweetener of choice or more to your taste
2 tsp baking powder
1/4 tsp salt
½ cups sugar-free dark chocolate chips
3 eggs
1 egg white
¾ cups unsweetened almond milk
1 tsp vanilla
4 tbsp unsalted butter melted

Chocolate Sauce

½ cups warm water
2 tbsp cocoa powder
1 tbsp granulated sweetener of choice or more to your taste


Instructions


1.  Grease the liner on your slow cooker. 

2.  In a large bowl mix together all the wet ingredients for your cake.
Then sift the dry ingredients (don't use the chocolate chips yet) into the
wet ingredients with a fine mesh sieve or sifter. Mix the wet and dry
ingredients together.

3.  Pour the batter into the slow cooker and spread it out. Sprinkle the
chocolate chips on top of the batter. Mix together the chocolate sauce in
separate cup then pour it over the batter. Let the chocolate sauce sit on
top of the batter, do not mix it in.

4.  Cover the slow cooker. Cook the cake for 2 to 2 1/2 hours on the low
setting. The cooking time vary depending on the size of the slow cooker so
keep an eye on it. It is done with the top is shiny and looks fudgy. Your
cake should not look dry. Scoop the cake out and serve in bowl topped in
sweetened whipped cream and berries.

 

Nutrition: 

Serving: 1serve (serves 5) | Calories: 359kcal | Total Carbohydrates: 17g |
Protein: 11g | Fat: 28g | Sodium: 236mg | Potassium: 357mg | Fiber: 9g |
Sugar: 2g | Vitamin A: 425IU | Calcium: 198mg | Iron: 3.2mg 

 

 

Best wishes,

Margie

 

Information Desk
Hedberg Public Library
316 S. Main Street
Janesville, WI  53545
Phone: 608-758-6600
Email: questi...@hedbergpubliclibrary.org
 

  _  

From: Jennifer Thompson mailto:kc9...@gmail.com> >
Sent: Tuesday, June 2, 2020 8:02 AM
To: Questions
Subject: RE: Is there a recipe for Crockpot Lava Cake that is healthier? 

 

Hi thanks these recipes are okay, but I was looking for something healthier
than this.  Here is what I mean.

 

These recipes use a cake mix and vegetable oil.  This is not healthy because
it has wheat flour and trans fats.

Is there a recipe that uses a nut flour and is made from scratch?

Thanks.  

 

 

From: Questions [mailto:questi...@hedbergpubliclibrary.org] 
Sent: Monday, June 1, 2020 5:30 PM
To: Jennifer Thompson mailto:kc9...@gmail.com> >
Subject: Re: Is there a recipe for Crockpot Lava Cake that is healthier?

 

Hi Jennifer,

 

I am including 2 recipes. The first is for a regular Slow Cooker Lava Cake
from Betty Crocker. The last recipe is for a Slow Cooker Skinny Chocolate
Lava Cake which uses applesauce and sugar free cake and pudding mix.

 

Recipe 1: 

Slow-Cooker Chocolate Lava Cake

Servings 8
Ingredients
Cake

1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix
1 1/4 cups milk
1/2 cup vegetable oil
3 eggs

Topping

1 box (4-serving size) instant chocolate pudding and pie filling mix
2 cups milk
1 bag (12 oz) milk chocolate chips (2 cups)

Steps
1. Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake
ingredients with electric mixer as directed on cake mix box. Pour into slow
cooker.
2. In medium bowl, beat pudding mix and 2 cups milk with whisk as directed
on box. Pour into slow cooker over cake batter. Do not mix. Sprinkle
chocolate chips over top.
3. Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until
cake is set and pudding is beginning to bubble out of cake.Nutrition Facts
Serving Size: 1 Serving
Calories
670

Calories from Fat
290

Total Fat: 33g; Saturated Fat: 14g; Trans Fat: 1/2g; Cholesterol: 90mg;
Sodium: 750mg; Potassium: 480mg; Total Carbohydrate: 83g; Dietary Fiber: 3g;
Sugars: 58g; Protein: 11g

 

 

Recipe 2: Slow Cooker Skinny Chocolate Lava Cake

Ingredients

*   1 package Pillsbury Moist Supreme Sugar Free Devil's Food Cake Mix 
*   3 eggs 
*   1/2 cup unsweetened applesauce sauce  
*   1 1/4 cup water  
*   1 (1 oz.) sugar free chocolate fudge Jell-O instant pudding mix  
*   1 (11 oz.) carton premier protein shake (any flavor) or 11 oz. skim
milk for an additional point per serving  (I use 11 oz. Caramel or Chocolate
Flavor Premier Protein) 
*   5 oz. sugar free chocolate chips ( I recommend Lily’s no sugar added
chocolate chips or Lakanto Monkfruit sugar free Chocolate Chips) 

Instructions

1.  Spray a 4- quart slow cooker with nonstick cooking spray
2.  In a large mixing bowl combine, cake mix, unsweetened applesauce
sauce, water and eggs.
3.  Mix until well combined. Pour cake batter into prepared slow cooker.
4.  In a separate small bowl combine pudding mix and premier protein.
Whisk for 2 minutes. Let it sit until pudding sets. ( about 2 minutes)
5.  Pour pudding mix over the cake mix batter. 
6.  Cook on low for 2 1/2 to 3 hours or until toothpick inserted in t

Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Johna Gravitt via Cookinginthedark]

Do you have any tips for frozen corn on the cob?


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-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 4:43 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

 

Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

 

Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

 

Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

 

Cook on high for 2 hours in the crockpot until the ears of corn are tender.

 

That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘

 

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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Drew Hunthausen via Cookinginthedark]

Awesome!

Drew Hunthausen
The No Excuses Blind Guy
#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
& International Best Selling Author

Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, 
Peace, and Prosperity!
http://DrewsInspirations.com

To book Drew for your event go to
http://bookdrew.com
(714) 296-7111

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
http://NoExcusesBlindGuy.com




-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 2:57 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

Yep, no liquid
The foil takes care of all that plus the oil and seasonings.
sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Drew Hunthausen via Cookinginthedark
Sent: Sunday, August 16, 2020 2:32 PM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

These sound great. I've never done anything in the crock pot without some kind 
of liquid, but I guess you don't need any for this recipe?

Drew Hunthausen
The No Excuses Blind Guy
#1 Blind and Hearing Impaired Motivational Speaker, Triathlete, & International 
Best Selling Author

Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, 
Peace, and Prosperity!
http://DrewsInspirations.com

To book Drew for your event go to
http://bookdrew.com
(714) 296-7111

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
http://NoExcusesBlindGuy.com




-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 1:43 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

 

Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

 

Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

 

Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

 

Cook on high for 2 hours in the crockpot until the ears of corn are tender.

 

That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘

 

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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Linda S. via Cookinginthedark]

Well the recipe seemed very clear, but we all have our days. I had one 
the other day when I wrote 45 minutes instead of 45 seconds. I crawled 
under my rock for a couple of days because I was so embarrassed, and I'm 
going through my own personal struggles right now. I'm back though! 
(smile) We just need to be supportive of each other as we are all at 
different skill and ability  levels


Sugar, you are so loved; hope you know it within your being.

On 8/16/2020 3:36 PM, Sugar Lopez via Cookinginthedark wrote:

Oh yes, I sure hope questions are asked.
I can't always get everything right..smile
I am always learning like everyone else
So when I run or make a recpe that I like and works, I will post
Thanks so much
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Sunday, August 16, 2020 3:32 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

And, if something isn't clear in the directions, , you can explain.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

Oh, I appreciate that.
I try.
I am thrilled you like them
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:02 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

Sugar: You send the best recipes ever. Thanks.

On 8/16/2020 1:43 PM, Sugar Lopez via Cookinginthedark wrote:

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

   


Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

   


Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

   


Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

   


Cook on high for 2 hours in the crockpot until the ears of corn are tender.

   


That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

   

   


"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

   


🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘

   


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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Sugar Lopez via Cookinginthedark]

Oh yes, I sure hope questions are asked.
I can't always get everything right..smile
I am always learning like everyone else
So when I run or make a recpe that I like and works, I will post
Thanks so much
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
diane.fann7--- via Cookinginthedark
Sent: Sunday, August 16, 2020 3:32 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

And, if something isn't clear in the directions, , you can explain. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

Oh, I appreciate that.
I try.
I am thrilled you like them
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:02 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

Sugar: You send the best recipes ever. Thanks.

On 8/16/2020 1:43 PM, Sugar Lopez via Cookinginthedark wrote:
> SLOW COOKER CORN ON THE COB THREE WAYS
>
> 6 ears corn
>
> Salt
>
> Pepper
>
> Olive oil
>
> Pesto
>
> Lime juice
>
> Ancho chili powder
>
>   
>
> Cut 6 sheets of aluminum foil and place an ear of corn on each one.
>
> Make the salt-and-pepper variation by brushing the ears of corn with olive 
> oil and sprinkling evenly with salt and pepper. Roll up tightly in the foil 
> and place seam-side up in the crockpot.
>
>   
>
> Make the chili-lime version by brushing the corn with olive oil, squeezing 
> fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
> Roll up tightly in the foil and place seam-side up in the crockpot.
>
>   
>
> Make the pesto corn by brushing the corn with a thick layer of pesto, then 
> sprinkling with salt and pepper. Roll up tightly in the foil and place 
> seam-side up in the crockpot.
>
>   
>
> Cook on high for 2 hours in the crockpot until the ears of corn are tender.
>
>   
>
> That’s it! So easy, and the flavor possibilities are endless. Are you going 
> to try all three? What other tastes do you want to try?
>
>   
>
>   
>
> "Speak in such a way that others love to listen to you.
>
> Listen in such a way that others love to speak to you."
>
>   
>
> 🙏 I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar 😘
>
>   
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[diane.fann7--- via Cookinginthedark]

And, if something isn't clear in the directions, , you can explain. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 6:16 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

Oh, I appreciate that.
I try.
I am thrilled you like them
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:02 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

Sugar: You send the best recipes ever. Thanks.

On 8/16/2020 1:43 PM, Sugar Lopez via Cookinginthedark wrote:
> SLOW COOKER CORN ON THE COB THREE WAYS
>
> 6 ears corn
>
> Salt
>
> Pepper
>
> Olive oil
>
> Pesto
>
> Lime juice
>
> Ancho chili powder
>
>   
>
> Cut 6 sheets of aluminum foil and place an ear of corn on each one.
>
> Make the salt-and-pepper variation by brushing the ears of corn with olive 
> oil and sprinkling evenly with salt and pepper. Roll up tightly in the foil 
> and place seam-side up in the crockpot.
>
>   
>
> Make the chili-lime version by brushing the corn with olive oil, squeezing 
> fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
> Roll up tightly in the foil and place seam-side up in the crockpot.
>
>   
>
> Make the pesto corn by brushing the corn with a thick layer of pesto, then 
> sprinkling with salt and pepper. Roll up tightly in the foil and place 
> seam-side up in the crockpot.
>
>   
>
> Cook on high for 2 hours in the crockpot until the ears of corn are tender.
>
>   
>
> That’s it! So easy, and the flavor possibilities are endless. Are you going 
> to try all three? What other tastes do you want to try?
>
>   
>
>   
>
> "Speak in such a way that others love to listen to you.
>
> Listen in such a way that others love to speak to you."
>
>   
>
> 🙏 I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar 😘
>
>   
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Sugar Lopez via Cookinginthedark]

Oh, I appreciate that.
I try.
I am thrilled you like them
sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Linda S. via Cookinginthedark
Sent: Sunday, August 16, 2020 3:02 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

Sugar: You send the best recipes ever. Thanks.

On 8/16/2020 1:43 PM, Sugar Lopez via Cookinginthedark wrote:
> SLOW COOKER CORN ON THE COB THREE WAYS
>
> 6 ears corn
>
> Salt
>
> Pepper
>
> Olive oil
>
> Pesto
>
> Lime juice
>
> Ancho chili powder
>
>   
>
> Cut 6 sheets of aluminum foil and place an ear of corn on each one.
>
> Make the salt-and-pepper variation by brushing the ears of corn with olive 
> oil and sprinkling evenly with salt and pepper. Roll up tightly in the foil 
> and place seam-side up in the crockpot.
>
>   
>
> Make the chili-lime version by brushing the corn with olive oil, squeezing 
> fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
> Roll up tightly in the foil and place seam-side up in the crockpot.
>
>   
>
> Make the pesto corn by brushing the corn with a thick layer of pesto, then 
> sprinkling with salt and pepper. Roll up tightly in the foil and place 
> seam-side up in the crockpot.
>
>   
>
> Cook on high for 2 hours in the crockpot until the ears of corn are tender.
>
>   
>
> That’s it! So easy, and the flavor possibilities are endless. Are you going 
> to try all three? What other tastes do you want to try?
>
>   
>
>   
>
> "Speak in such a way that others love to listen to you.
>
> Listen in such a way that others love to speak to you."
>
>   
>
> 🙏 I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar 😘
>
>   
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Linda S. via Cookinginthedark]

Sugar: You send the best recipes ever. Thanks.

On 8/16/2020 1:43 PM, Sugar Lopez via Cookinginthedark wrote:

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

  


Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

  


Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

  


Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

  


Cook on high for 2 hours in the crockpot until the ears of corn are tender.

  


That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

  

  


"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

  


🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘

  


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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Sugar Lopez via Cookinginthedark]

Yep, no liquid
The foil takes care of all that plus the oil and seasonings.
sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Drew Hunthausen via Cookinginthedark
Sent: Sunday, August 16, 2020 2:32 PM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

These sound great. I've never done anything in the crock pot without some kind 
of liquid, but I guess you don't need any for this recipe?

Drew Hunthausen
The No Excuses Blind Guy
#1 Blind and Hearing Impaired Motivational Speaker, Triathlete, & International 
Best Selling Author

Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, 
Peace, and Prosperity!
http://DrewsInspirations.com

To book Drew for your event go to
http://bookdrew.com
(714) 296-7111

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
http://NoExcusesBlindGuy.com




-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 1:43 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

 

Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

 

Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

 

Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

 

Cook on high for 2 hours in the crockpot until the ears of corn are tender.

 

That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘

 

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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Drew Hunthausen via Cookinginthedark]

These sound great. I've never done anything in the crock pot without some kind 
of liquid, but I guess you don't need any for this recipe?

Drew Hunthausen
The No Excuses Blind Guy
#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,
& International Best Selling Author

Get my free guide, The Five Keys To Living A No Excuses Life Filled With Joy, 
Peace, and Prosperity!
http://DrewsInspirations.com

To book Drew for your event go to
http://bookdrew.com
(714) 296-7111

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!
http://NoExcusesBlindGuy.com




-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 1:43 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

 

Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

 

Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

 

Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

 

Cook on high for 2 hours in the crockpot until the ears of corn are tender.

 

That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘

 

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Re: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[meward1954--- via Cookinginthedark]

OMG, this sounds so good.  If I lived alone, I would make all six pesto.  Not 
sure which one will be my husband's favorite.  

He likes to microwave corn in the husk.  It does come out well.  But the thing 
I don't like is that the silk never ever comes all the way off.  I would rather 
do corn the way you described, but don't want to have an argument about it.  I 
got the thing I needed the most, and that was to not have to be the one to 
remove the husks and silk from the hot corn.  I finally just flat out told him 
I wouldn't do it anymore. 

He's really a sweetie, you know.  We were both older when we got married.  Both 
of us were used to having our way in the kitchen.  

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Sunday, August 16, 2020 3:43 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] SLOW COOKER CORN ON THE COB THREE WAYS

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

 

Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

 

Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

 

Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

 

Cook on high for 2 hours in the crockpot until the ears of corn are tender.

 

That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘

 

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[CnD] SLOW COOKER CORN ON THE COB THREE WAYS

[Sugar Lopez via Cookinginthedark]

SLOW COOKER CORN ON THE COB THREE WAYS

6 ears corn

Salt

Pepper

Olive oil

Pesto

Lime juice

Ancho chili powder

 

Cut 6 sheets of aluminum foil and place an ear of corn on each one.

Make the salt-and-pepper variation by brushing the ears of corn with olive oil 
and sprinkling evenly with salt and pepper. Roll up tightly in the foil and 
place seam-side up in the crockpot.

 

Make the chili-lime version by brushing the corn with olive oil, squeezing 
fresh lime juice evenly over it, and then sprinkling with Ancho chili powder. 
Roll up tightly in the foil and place seam-side up in the crockpot.

 

Make the pesto corn by brushing the corn with a thick layer of pesto, then 
sprinkling with salt and pepper. Roll up tightly in the foil and place 
seam-side up in the crockpot.

 

Cook on high for 2 hours in the crockpot until the ears of corn are tender.

 

That’s it! So easy, and the flavor possibilities are endless. Are you going to 
try all three? What other tastes do you want to try?

 

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘

 

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[CnD] Slow Cooker Mango Lettuce Wraps

[Sugar Lopez via Cookinginthedark]

Slow Cooker Mango Lettuce Wraps

 

It's to hot to cook Lettace wraps

 

Hello there, Slow Cookerers!!

IT IS HOT. I know.

The other day the car temperature gauge said 105 when we were driving through 
the Valley.

The slow cooker doesn't heat up the kitchen the way the stove or the oven does, 
which makes it IDEAL to use during the warmer months.

Feel free to plug it in on a screened-in porch, on the back deck, etc -- as 
long as you have an outlet, you can cook!

Today, let's make some Lettuce Wraps. This recipe is a great light, healthy 
dinner. 

 I love how the chicken is seasoned with sesame oil and soy sauce, which really 
offsets the sweetness from the mango.

If chicken and mango aren't your thing -- you can certainly use a lettuce-wrap 
idea for many standard slow cooker meals, like barbecued pulled pork.

:Slow Cooker Mango Lettuce Wraps

 

serves 4, can easily be doubled or tripled in 6-quart

2 pounds boneless, skinless chicken thighs or breasts

1 (10 ounce) jar all natural mango or apricot-orange jam

3 tablespoons gluten-free soy sauce

1 tablespoon sesame oil

2 garlic cloves, peeled and chopped

1 teaspoon prepared chili paste

1-inch piece fresh ginger, peeled, seeded, and diced

2 medium cucumbers, peeled, seeded, and diced

1/2 red onion, peeled and diced

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 jalapeño peppers, left whole (do not cut)

 

Romaine lettuce leaves, for serving

2 mangos, peeled and chopped, for serving

2 limes, for serving

2 tablespoons sesame seeds, for serving (optional)

 

Directions.

Use a 4-6 quart slow cooker.

Place the chicken into your cooker insert and add the jam, soy sauce, sesame 
oil, garlic, and chili paste. 

Stir to distribute the sauce evenly onto the chicken.

Add the ginger, cucumber, onion, salt, and pepper. Stir gently.

Toss the whole jalapeño peppers on top. 

Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. 

The meat is finished when it pulls apart easily with two large forks. 

Discard the peppers and serve the shredded chicken in large romaine lettuce 
leaves with chopped mango, a squeeze of lime, and a sprinkle of sesame seeds.

 

The Verdict.

There's a bit of a kick, here, because of the jalapeño peppers --- it's a fun 
and fresh dinner idea on these hot summer nights.

If you'd like, instead of using the large Romaine lettuce wraps for serving, 
you can place the cooked chicken on top of shredded cabbage (cole slaw) or rice.

enjoy!  happy slow cooking!

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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[CnD] Slow Cooker Italian Sandwiches

[Sugar Lopez via Cookinginthedark]

Slow Cooker Italian Sandwiches

 

Happy Monday!

Howdy, Slow Cookerers!

I hope everyone is doing well and that you enjoyed your Father's Day weekend.

We sure did!

I want to give you the head's up that since the kids are all done schooling for 
summer break, and we are trying to stay off "devices," I might be a bit slower 
than normal when answering emailed questions.

thank you for understanding!

NOW. I know I sound like a broken record but I REALLY want to make sure you 
remember to use your crockpots this summer -- it truly is the best way to cook 
when you are trying to keep the kitchen cool!

Italian Beef Sandwiches

serves 8

(if you'd like to serve more, use a larger roast. Aim for about 1/2 pound per 
person)

3 to 4 pound beef rump roast

1 onion, sliced in rings

2 tablespoons dried oregano

2 tablespoons dried basil

1 teaspoon cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon anise

1 (14.5-ounce) can whole tomatoes (undrained)

1 (12-ounce) bottle beer (Redbridge, by Anheuser Busch is gluten free)

8 hoagie rolls (I use gluten free bread)

8 slices of mozzarella cheese

The Directions.

Use a 6-quart slow cooker.

Put the meat into your cooker (frozen is okay).

Top with sliced onion, and all the dried herbs and spices. It will seem like 
there are way too many herbs—try not to worry.

Add the entire can of tomatoes and bottle of beer. 

 

Cover and cook on low for 8 hours, or until meat shreds easily with two large 
forks. 

 

Shred the meat completely, and stir well.

Serve on toasted rolls with melted mozzarella cheese, or you can use provolone 
if you are extra fancy!

The Verdict.

Having a party? This is a fantastic pot-luck meal, or game day feast.

 

The resulting meat is fall-apart tender and nicely seasoned. 

 

The cayenne provides a bit of a kick, but not enough to bother sensitive 
palates.

 

If you’d like more heat, sliced pickled jalapeño peppers works great as an 
additional sandwich topping. 

 

I sent the leftover meat home with my friend Sharyl, and she reported back that 
her three kids LOVED their sandwiches the next day. 

 

Sandwiches are a great way to make a piece of meat stretch a bit farther, or 
just as a "different" way to serve the same food.

If your family usually has a Spaghetti and Meatball night once a week, cook the 
meatballs in sauce in the slow cooker and then serve on toasted buns with a 
slice of cheese. 

It's essentially the "same" dinner, but with a different twist. Sandwiches are 
also a fantastic way to use up last night's leftovers.

Happy slow cooking 

steph

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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[CnD] Slow cooker Chocolate frito candy

[Sugar Lopez via Cookinginthedark]

Slow cooker Chocolate frito candy

 

June 16, 2020

Hello there, Slow Cookerers!!

Happy Tuesday to all of you.

My kids are fully off school now, although I've got another few weeks of work 
before I get to join them.

Since our travel plans have changed, we are trying to create At Home Memories 
and are beginning our Summer of Fun today -- which means we're having dessert 
for breakfast.

Many people don't think to make dessert in their crockpots, but it's such a 
great way to have a fun sweet treat without having to do tons of work.

 

This chocolate frito candy is a family favorite, and it's a fantastic mix of 
sweet and salty -- it's sure to satisfy and and all cravings!

 

Originally written in 2008, during my year of slow cooking.

The Ingredients.

serves 8 to 10

 

1 stick of butter (salted is fine; 1/2 cup)

1 (12-ounce) bag of semi-sweet chocolate chips

2 tablespoons peanut butter (optional if you have allergies)

1/2 cup brown sugar

1/2 cup chopped peanuts (optional--we used honey roasted because that's what we 
had)

2 cups Fritos

2 cups Pretzels (we are gluten-free, so I used Glutino)

 

The Directions.

 

Put the Fritos and the pretzels in a large Ziploc and smash until crumby. 

 

Set aside.

Line a 9 x 13 or so cookie sheet with nonstick foil or parchment paper. Set 
that aside, too.

 

Put the butter, the brown sugar, peanut butter, and chocolate chips into your 
crockpot and set on high for 1-2 hours or until everything is really melty and 
you can mix it well.

 

It took 1 hour, 15 minutes to melt nicely for me in a 6qt Smart Pot.

 

Using oven mits (use them! The crock is hot!) dump the hot candy out onto your 
lined cookie sheet and spread out with a wooden spoon. 

 

Sprinkle the peanut pieces on top.

 

Put the pan in the refrigerator for about an hour, or until candy has set 
completely. Break into pieces.

The Verdict.

 

Woah, mama! Man, these are amazing and wonderful and so scary in that they are 
SO good you want to take them all into a corner of the garage and eat them all 
by yourself.

 

Amazing. You must make them.

 

What I love about melting chocolate in the crockpot is that it melts super 
slowly -- you still have to sort of keep an eye on it, but you have SO MUCH 
MORE WIGGLE room before it scorches the way it does on the stove.

 

also, since the heat is so slow and even, there is no need to fuss around with 
a double-boiler or anything crazy like that.

 

enjoy!! happy slow cooking!!

steph

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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[CnD] Slow Cooker Quick Chili and Cornbread Casserole

[Sugar Lopez via Cookinginthedark]

Slow Cooker Quick Chili and Cornbread Casserole

 

Hello there, Slow Cookerers!!!

 

It's the last week of school in our neck of the woods, and it's getting harder 
and harder to get the kids to pay attention to their online schooling.

How are things going with you?

I've got a fun casserole recipe today that I'd like to share. This is from 
scratch, but if you wanted to "cheat," you can easily use canned chili and your 
favorite cornbread mix.

You'll only need to cook it for about 2 hours on high, or 4 hours on low -- 
it's just long enough to bake the cornbread and heat through the chili.

BUT --

here it is the All Homemade from Scratch Way!

 

PS: this is a fantastic candidate for those new Casserole Slow Cookers!!

 

Quick Chili and Cornbread Casserole

reprinted from 365 Slow Cooker Suppers, page 283

serves 6

 

3 (15-ounce) cans of your favorite beans, drained and rinsed

1 onion, chopped

3 garlic cloves, minced

2 (6-ounce) cans tomato paste

2 tablespoons chopped pickled jalapeño peppers

1 tablespoon dried Italian seasoning

2 cups chicken or vegetable broth

 

For the Cornbread Topping:

 

1 1/4 cup all purpose flour (I use gluten free)

1 cup milk

3/4 cup cornmeal

1/4 cup white sugar

1 large egg, beaten

1 teaspoon baking powder

 

The Directions.

 

Use a 6-quart slow cooker. Spray the inside with cooking spray.

 

Add the beans to the insert along with the onion and garlic. Spoon in the 
tomato paste, and add the jalapeños and Italian seasoning. 

 

Stir in the broth. 

 

In a large mixing bowl, whisk together all the ingredients for the cornbread 
and then spread it evenly over the top of the chili.

 

if it doesn't cover perfectly, that is okay, that's what makes it homemade! :-)

 

Cover, and cook on low for 6 to 7 hours, or on high for about 3 hours. Your 
casserole is finished when the cornbread has browned on top and has begun to 
pull away from the sides.

 

The Verdict.

Chili and cormbread belong together!

This is a great clean-out-the-pantry meal. I ended up using a mixture of black, 
kidney, and pinto beans.

 

We added a dollop of sourcream to our servings and a sprinkling of cheddar 
cheese.

 

Enjoy!!

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] slow cooker Albondigas

[Pamela Fairchild via Cookinginthedark]

I could go for either recipe, knowing that the Spanish word means meatballs.
One recipe is a soup and the other deep fried delights appropriate for the
setting in which you enjoy them. But all I can think to say is "yum!"

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Jude DaShiell via Cookinginthedark
Sent: Tuesday, May 26, 2020 3:00 PM
To: Sugar Lopez via Cookinginthedark 
Cc: Jude DaShiell 
Subject: Re: [CnD] slow cooker Albondigas

When we've had albondigas at quakertown farmer's market they weren't made
that way.  What got done at the Farmer's Market was the meatballs were made
then encased in mashed potatoes then deep fried.  Those were really good!

On Tue, 26 May 2020, Sugar Lopez via Cookinginthedark wrote:

> Date: Tue, 26 May 2020 14:48:23
> From: Sugar Lopez via Cookinginthedark 
> To: CND List 
> Cc: Sugar Lopez 
> Subject: [CnD] slow cooker Albondigas
>
> slow cooker Albondigas
>
>
>
> Hello there, Slow Cookerers!!!
>
>
>
> I hope you enjoyed the weekend.
>
> Did anyone slow cook anything fun over the weekend? Want something new?
>
> I've got a fun meatball soup recipe for you today which will give you
major bragging rights when you proclaim (a little too loudly, because you
are obviously quite proud of yourself) in your work lunch room:
>
>
>
> "oh this? this amazing soup that I'm eating? No big deal -- it's
Albondigas"
>
>
>
> Albondigas
>
> serves 6
>
>
>
> 4 cups chicken broth
>
> 3/4 cup baby tomatoes, quartered
>
> 1 cup baby carrots, diced
>
> 3 stalks celery, diced
>
> 1/2 cup frozen corn
>
> 1/4 cup prepared pasta sauce
>
> 1/2 teaspoon dried mint
>
> 15 to 18 frozen meatballs, Italian or similar flavored (The Coleman 
> Natural say gluten free right on the label)
>
> 1 cup frozen peas (if you stir them in 20 min before serving, they 
> will retain their color. I did not do that, and my peas looked canned. 
> I wish I had waited and stirred them in at the end.)
>
>
>
> The Directions.
>
>
>
> Use a 6 quart slow cooker.
>
>
>
> Put the broth, vegetables, pasta sauce, and mint into your slow cooker.
>
> Stir in frozen meatballs.
>
> Cover and cook on low for 8-9 hours. The seasoning from the meatballs is
what is going to flavor your soup.
>
>
>
> The longer and slower you cook the soup, the more flavor the broth will
have. Stir in frozen peas 20 minutes or so before serving.
>
>
>
> Garnish with a bit of shredded Parmesan cheese.
>
>
>
> The Verdict.
>
> Adam and I really liked this soup. I was intrigued by the mint, which is
what caused me to bookmark this soup to try so long ago.
>
> The touch of mint is what really differentiates Albondigas (means
"meatballs") Soup from other soups and provides a unique flavor.
>
>
>
> I was happily surprised by the subtle mint flavor, and how it provided a
cooling sensation on my tongue.
>
>
>
> I wanted a bit of heat, and added some Tabasco to my bowl.
>
>
>
> Adam ate it as-is, and the kids drank the broth and ate the veggies---no
meatballs for them (yet they eat them plain with ketchup all the time...?).
>
>
>
> Let me know when you give it a try!
>
> Happy Slow Cooking!
>
> steph
>
>
>
> Sugar's note:
>
> the authenic soup does not have pasta sauce
>
> jus season the broth wth any of your favorite spices and enjoy
>
> you may even add white rice to be more creative.
>
>
>
>
>
> "If we could look into each other's hearts and understand the unique
challenges each of us faces, I think we would treat each other much more
gently, with more love, patience, tolerance, and care."
>
> ? I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar ?
>
>
>
>
>
>
>
>
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>

-- 

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Re: [CnD] slow cooker Albondigas

[Jude DaShiell via Cookinginthedark]

When we've had albondigas at quakertown farmer's market they weren't
made that way.  What got done at the Farmer's Market was the meatballs
were made then encased in mashed potatoes then deep fried.  Those were
really good!

On Tue, 26 May 2020, Sugar Lopez via Cookinginthedark wrote:

> Date: Tue, 26 May 2020 14:48:23
> From: Sugar Lopez via Cookinginthedark 
> To: CND List 
> Cc: Sugar Lopez 
> Subject: [CnD] slow cooker Albondigas
>
> slow cooker Albondigas
>
>
>
> Hello there, Slow Cookerers!!!
>
>
>
> I hope you enjoyed the weekend.
>
> Did anyone slow cook anything fun over the weekend? Want something new?
>
> I've got a fun meatball soup recipe for you today which will give you major 
> bragging rights when you proclaim (a little too loudly, because you are 
> obviously quite proud of yourself) in your work lunch room:
>
>
>
> "oh this? this amazing soup that I'm eating? No big deal -- it's Albondigas"
>
>
>
> Albondigas
>
> serves 6
>
>
>
> 4 cups chicken broth
>
> 3/4 cup baby tomatoes, quartered
>
> 1 cup baby carrots, diced
>
> 3 stalks celery, diced
>
> 1/2 cup frozen corn
>
> 1/4 cup prepared pasta sauce
>
> 1/2 teaspoon dried mint
>
> 15 to 18 frozen meatballs, Italian or similar flavored (The Coleman Natural 
> say gluten free right on the label)
>
> 1 cup frozen peas (if you stir them in 20 min before serving, they will 
> retain their color. I did not do that, and my peas looked canned. I wish I 
> had waited and stirred them in at the end.)
>
>
>
> The Directions.
>
>
>
> Use a 6 quart slow cooker.
>
>
>
> Put the broth, vegetables, pasta sauce, and mint into your slow cooker.
>
> Stir in frozen meatballs.
>
> Cover and cook on low for 8-9 hours. The seasoning from the meatballs is what 
> is going to flavor your soup.
>
>
>
> The longer and slower you cook the soup, the more flavor the broth will have. 
> Stir in frozen peas 20 minutes or so before serving.
>
>
>
> Garnish with a bit of shredded Parmesan cheese.
>
>
>
> The Verdict.
>
> Adam and I really liked this soup. I was intrigued by the mint, which is what 
> caused me to bookmark this soup to try so long ago.
>
> The touch of mint is what really differentiates Albondigas (means 
> "meatballs") Soup from other soups and provides a unique flavor.
>
>
>
> I was happily surprised by the subtle mint flavor, and how it provided a 
> cooling sensation on my tongue.
>
>
>
> I wanted a bit of heat, and added some Tabasco to my bowl.
>
>
>
> Adam ate it as-is, and the kids drank the broth and ate the veggies---no 
> meatballs for them (yet they eat them plain with ketchup all the time...?).
>
>
>
> Let me know when you give it a try!
>
> Happy Slow Cooking!
>
> steph
>
>
>
> Sugar's note:
>
> the authenic soup does not have pasta sauce
>
> jus season the broth wth any of your favorite spices and enjoy
>
> you may even add white rice to be more creative.
>
>
>
>
>
> "If we could look into each other's hearts and understand the unique 
> challenges each of us faces, I think we would treat each other much more 
> gently, with more love, patience, tolerance, and care."
>
> ? I appreciate your friendship/support at:
>
> https://www.gofundme.com/sugars-transplant-journey
>
> -Sugar ?
>
>
>
>
>
>
>
>
>
>
>
>
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>

-- 

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[CnD] slow cooker Albondigas

[Sugar Lopez via Cookinginthedark]

slow cooker Albondigas

 

Hello there, Slow Cookerers!!!

 

I hope you enjoyed the weekend. 

Did anyone slow cook anything fun over the weekend? Want something new?

I've got a fun meatball soup recipe for you today which will give you major 
bragging rights when you proclaim (a little too loudly, because you are 
obviously quite proud of yourself) in your work lunch room:

 

"oh this? this amazing soup that I'm eating? No big deal -- it's Albondigas"

 

Albondigas

serves 6

 

4 cups chicken broth 

3/4 cup baby tomatoes, quartered 

1 cup baby carrots, diced 

3 stalks celery, diced 

1/2 cup frozen corn 

1/4 cup prepared pasta sauce 

1/2 teaspoon dried mint 

15 to 18 frozen meatballs, Italian or similar flavored (The Coleman Natural say 
gluten free right on the label) 

1 cup frozen peas (if you stir them in 20 min before serving, they will retain 
their color. I did not do that, and my peas looked canned. I wish I had waited 
and stirred them in at the end.)

 

The Directions. 

 

Use a 6 quart slow cooker. 

 

Put the broth, vegetables, pasta sauce, and mint into your slow cooker. 

Stir in frozen meatballs. 

Cover and cook on low for 8-9 hours. The seasoning from the meatballs is what 
is going to flavor your soup. 

 

The longer and slower you cook the soup, the more flavor the broth will have. 
Stir in frozen peas 20 minutes or so before serving. 

 

Garnish with a bit of shredded Parmesan cheese. 

 

The Verdict. 

Adam and I really liked this soup. I was intrigued by the mint, which is what 
caused me to bookmark this soup to try so long ago. 

The touch of mint is what really differentiates Albondigas (means "meatballs") 
Soup from other soups and provides a unique flavor. 

 

I was happily surprised by the subtle mint flavor, and how it provided a 
cooling sensation on my tongue. 

 

I wanted a bit of heat, and added some Tabasco to my bowl.

 

Adam ate it as-is, and the kids drank the broth and ate the veggies---no 
meatballs for them (yet they eat them plain with ketchup all the time...?). 

 

Let me know when you give it a try! 

Happy Slow Cooking!

steph

 

Sugar's note:

the authenic soup does not have pasta sauce

jus season the broth wth any of your favorite spices and enjoy

you may even add white rice to be more creative.

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] Slow Cooker Carnitas

[Sugar Lopez via Cookinginthedark]

You are welcome
She's great
sugar
"Not that I speak in respect of want: for I have learned, in whatsoever state I 
am, therewith to be content."
-Philippians 4:11
🙏
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘 

 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Thursday, April 30, 2020 12:35 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Slow Cooker Carnitas

Sugar, thanks for this. It sounds wonderful. I have missed the wonderful 
crockpot recipes you often send us. I was afraid you had lost your source. 
Anyway, thanks, I try a lot of the ones from Stephanie. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Thursday, April 30, 2020 11:43 AM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Slow Cooker Carnitas

Slow Cooker Carnitas

 

Hello there, Slow Cookerers!!

April is almost over.

I'm pretty sure there were 128, 543 days in April.

But on Friday, it is finally May!

I want to share my award-winning Carnitas recipe with you today. And I'm not 
kidding that it's award-winning.

 

Paul, a firefighter somewhere in Tennessee wrote in that he won some sort of 
crockpot cooking competition he was having with his buddies with this 
particular recipe.

NICE!

I hope you enjoy it!

 

Slow Cooker Carnitas

serves 6

2 pounds pork shoulder

1/2 cup freshly squeezed orange juice (about 1 large orange)

1/4 cup freshly squeezed lime juice (about 1 large lime)

7 cloves garlic (whole intact)

1/2 tablespoon kosher salt

1 tablespoon cumin

1/2 cup beef broth

corn tortillas

sour cream, salsa, sliced avocado (optional)

 

The Directions.

Use a 6 quart slow cooker.

In a small bowl, combine the salt and cumin. 

Rub mixture all over the pork, then plop into the slow cooker. 

Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly 
over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. 

If your meat is still fully intact after 8 hours, remove and cut into chunks, 
then return to the crock and flip to high for about an hour or two.

Shred meat fully and serve on warmed corn tortillas with desired toppings.

 

The Verdict.

This is so totally good. 

You'll love the citrusy flavor of the meat, and the slight smokiness from the 
cumin.

If you don't eat pork, try using an inexpensive beef chuck roast instead of the 
pork shoulder. Also, you really could achieve the same thing with chicken 
thighs, if you would prefer.

2 pounds of the chicken isn't going to be enough in a 6-quart, though -- I'd up 
it to 3 to 4 pounds. No need to increase the other quantities of ingredients, 
though, since chicken doesn't give off as much liquid as it cooks as pork does.

 

I hope this helps  a bit!

 

Happy Slow Cooking!!

steph

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] Slow Cooker Carnitas

[Pamela Fairchild via Cookinginthedark]

Sugar, thanks for this. It sounds wonderful. I have missed the wonderful 
crockpot recipes you often send us. I was afraid you had lost your source. 
Anyway, thanks, I try a lot of the ones from Stephanie. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Thursday, April 30, 2020 11:43 AM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Slow Cooker Carnitas

Slow Cooker Carnitas

 

Hello there, Slow Cookerers!!

April is almost over.

I'm pretty sure there were 128, 543 days in April.

But on Friday, it is finally May!

I want to share my award-winning Carnitas recipe with you today. And I'm not 
kidding that it's award-winning.

 

Paul, a firefighter somewhere in Tennessee wrote in that he won some sort of 
crockpot cooking competition he was having with his buddies with this 
particular recipe.

NICE!

I hope you enjoy it!

 

Slow Cooker Carnitas

serves 6

2 pounds pork shoulder

1/2 cup freshly squeezed orange juice (about 1 large orange)

1/4 cup freshly squeezed lime juice (about 1 large lime)

7 cloves garlic (whole intact)

1/2 tablespoon kosher salt

1 tablespoon cumin

1/2 cup beef broth

corn tortillas

sour cream, salsa, sliced avocado (optional)

 

The Directions.

Use a 6 quart slow cooker.

In a small bowl, combine the salt and cumin. 

Rub mixture all over the pork, then plop into the slow cooker. 

Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly 
over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. 

If your meat is still fully intact after 8 hours, remove and cut into chunks, 
then return to the crock and flip to high for about an hour or two.

Shred meat fully and serve on warmed corn tortillas with desired toppings.

 

The Verdict.

This is so totally good. 

You'll love the citrusy flavor of the meat, and the slight smokiness from the 
cumin.

If you don't eat pork, try using an inexpensive beef chuck roast instead of the 
pork shoulder. Also, you really could achieve the same thing with chicken 
thighs, if you would prefer.

2 pounds of the chicken isn't going to be enough in a 6-quart, though -- I'd up 
it to 3 to 4 pounds. No need to increase the other quantities of ingredients, 
though, since chicken doesn't give off as much liquid as it cooks as pork does.

 

I hope this helps  a bit!

 

Happy Slow Cooking!!

steph

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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[CnD] Slow Cooker Carnitas

[Sugar Lopez via Cookinginthedark]

Slow Cooker Carnitas

 

Hello there, Slow Cookerers!!

April is almost over.

I'm pretty sure there were 128, 543 days in April.

But on Friday, it is finally May!

I want to share my award-winning Carnitas recipe with you today. And I'm not 
kidding that it's award-winning.

 

Paul, a firefighter somewhere in Tennessee wrote in that he won some sort of 
crockpot cooking competition he was having with his buddies with this 
particular recipe.

NICE!

I hope you enjoy it!

 

Slow Cooker Carnitas

serves 6

2 pounds pork shoulder

1/2 cup freshly squeezed orange juice (about 1 large orange)

1/4 cup freshly squeezed lime juice (about 1 large lime)

7 cloves garlic (whole intact)

1/2 tablespoon kosher salt

1 tablespoon cumin

1/2 cup beef broth

corn tortillas

sour cream, salsa, sliced avocado (optional)

 

The Directions.

Use a 6 quart slow cooker.

In a small bowl, combine the salt and cumin. 

Rub mixture all over the pork, then plop into the slow cooker. 

Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly 
over the top.

Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. 

If your meat is still fully intact after 8 hours, remove and cut into chunks, 
then return to the crock and flip to high for about an hour or two.

Shred meat fully and serve on warmed corn tortillas with desired toppings.

 

The Verdict.

This is so totally good. 

You'll love the citrusy flavor of the meat, and the slight smokiness from the 
cumin.

If you don't eat pork, try using an inexpensive beef chuck roast instead of the 
pork shoulder. Also, you really could achieve the same thing with chicken 
thighs, if you would prefer.

2 pounds of the chicken isn't going to be enough in a 6-quart, though -- I'd up 
it to 3 to 4 pounds. No need to increase the other quantities of ingredients, 
though, since chicken doesn't give off as much liquid as it cooks as pork does.

 

I hope this helps  a bit!

 

Happy Slow Cooking!!

steph

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] SLOW COOKER CHICKEN

[Sugar Lopez via Cookinginthedark]

Yes, thank you immigrant.
Smile
sugar

"Not that I speak in respect of want: for I have learned, in whatsoever state I 
am, therewith to be content."
-Philippians 4:11
🙏
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘 

 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Immigrant via Cookinginthedark
Sent: Saturday, April 18, 2020 3:47 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] SLOW COOKER CHICKEN

1 can. Its size is 10.9 ounces.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Reinhard Stebner via Cookinginthedark
Sent: Saturday, April 18, 2020 6:18 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner 
Subject: Re: [CnD] SLOW COOKER CHICKEN

I am confused what the following line is stating. I am to add 10 cans?

1 10 9oz. can cream of celery soup

Sent from my iPhone

> On Apr 18, 2020, at 6:14 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> SLOW COOKER CHICKEN
> 
> 
> 
> 5 whole chicken breasts
> Juice of 2 lemons
> Paprika, celery salt, salt & pepper to taste
> 1 (10 oz.) can cream of mushroom soup
> 1 (10 9oz.) can cream of celery soup
> 1/2 c. Parmesan cheese
> 
> Rinse chicken and pat dry. Season with lemon juice, paprika, celery 
> salt, salt and pepper. Place in slow cooker. Combine soups in medium 
> bowl; mix well.
> 
> Spoon over chicken. Sprinkle with cheese. Cook on low for 6-8 hours or 
> until done to taste. Serve over rice. Yield 10 servings.  Enjoy.
> 
> 
> 
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Re: [CnD] SLOW COOKER CHICKEN

[Immigrant via Cookinginthedark]

1 can. Its size is 10.9 ounces.

-Original Message-
From: Cookinginthedark  On Behalf Of 
Reinhard Stebner via Cookinginthedark
Sent: Saturday, April 18, 2020 6:18 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner 
Subject: Re: [CnD] SLOW COOKER CHICKEN

I am confused what the following line is stating. I am to add 10 cans?

1 10 9oz. can cream of celery soup

Sent from my iPhone

> On Apr 18, 2020, at 6:14 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> SLOW COOKER CHICKEN
> 
> 
> 
> 5 whole chicken breasts
> Juice of 2 lemons
> Paprika, celery salt, salt & pepper to taste
> 1 (10 oz.) can cream of mushroom soup
> 1 (10 9oz.) can cream of celery soup
> 1/2 c. Parmesan cheese
> 
> Rinse chicken and pat dry. Season with lemon juice, paprika, celery 
> salt, salt and pepper. Place in slow cooker. Combine soups in medium 
> bowl; mix well.
> 
> Spoon over chicken. Sprinkle with cheese. Cook on low for 6-8 hours or 
> until done to taste. Serve over rice. Yield 10 servings.  Enjoy.
> 
> 
> 
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Re: [CnD] SLOW COOKER CHICKEN

[Marilyn Pennington via Cookinginthedark]

You use one can of each soup.  

-Original Message-
From: Cookinginthedark  On Behalf Of 
Reinhard Stebner via Cookinginthedark
Sent: Saturday, April 18, 2020 6:18 PM
To: cookinginthedark@acbradio.org
Cc: Reinhard Stebner 
Subject: Re: [CnD] SLOW COOKER CHICKEN

I am confused what the following line is stating. I am to add 10 cans?

1 10 9oz. can cream of celery soup

Sent from my iPhone

> On Apr 18, 2020, at 6:14 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> SLOW COOKER CHICKEN
> 
> 
> 
> 5 whole chicken breasts
> Juice of 2 lemons
> Paprika, celery salt, salt & pepper to taste
> 1 (10 oz.) can cream of mushroom soup
> 1 (10 9oz.) can cream of celery soup
> 1/2 c. Parmesan cheese
> 
> Rinse chicken and pat dry. Season with lemon juice, paprika, celery 
> salt, salt and pepper. Place in slow cooker. Combine soups in medium 
> bowl; mix well.
> 
> Spoon over chicken. Sprinkle with cheese. Cook on low for 6-8 hours or 
> until done to taste. Serve over rice. Yield 10 servings.  Enjoy.
> 
> 
> 
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Re: [CnD] SLOW COOKER CHICKEN

[Reinhard Stebner via Cookinginthedark]

I am confused what the following line is stating. I am to add 10 cans?

1 10 9oz. can cream of celery soup

Sent from my iPhone

> On Apr 18, 2020, at 6:14 PM, Marilyn Pennington via Cookinginthedark 
>  wrote:
> 
> SLOW COOKER CHICKEN
> 
> 
> 
> 5 whole chicken breasts
> Juice of 2 lemons
> Paprika, celery salt, salt & pepper to taste
> 1 (10 oz.) can cream of mushroom soup
> 1 (10 9oz.) can cream of celery soup
> 1/2 c. Parmesan cheese
> 
> Rinse chicken and pat dry. Season with lemon juice, paprika, celery salt,
> salt and pepper. Place in slow cooker. Combine soups in medium bowl; mix
> well.  
> 
> Spoon over chicken. Sprinkle with cheese. Cook on low for 6-8 hours or until
> done to taste. Serve over rice. Yield 10 servings.  Enjoy.
> 
> 
> 
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[CnD] SLOW COOKER CHICKEN

[Marilyn Pennington via Cookinginthedark]

SLOW COOKER CHICKEN

 

5 whole chicken breasts
Juice of 2 lemons
Paprika, celery salt, salt & pepper to taste
1 (10 oz.) can cream of mushroom soup
1 (10 9oz.) can cream of celery soup
1/2 c. Parmesan cheese

Rinse chicken and pat dry. Season with lemon juice, paprika, celery salt,
salt and pepper. Place in slow cooker. Combine soups in medium bowl; mix
well.  

Spoon over chicken. Sprinkle with cheese. Cook on low for 6-8 hours or until
done to taste. Serve over rice. Yield 10 servings.  Enjoy.

 

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[CnD] Slow Cooker Vegetable Beef Soup

[Helen Whitehead via Cookinginthedark]

Slow Cooker Vegetable Beef Soup

I made this on April 10, Good Friday, 2020.
It made quite a bit, but it was good. I froze what we didn't eat.

I omitted the celery, I didn't have any. Was going to substitute cabbage for
it, but my pot was getting full already.
I also didn't use the tomato sauce or the tomato paste, since I didn't have
any, but put a bigger can of diced tomatoes in it instead.
I did use fresh green beans, and I cubed up some steak, and peeled and cubed
up 2 large potatoes, and sliced 2 carrots, thinly,  rather than chopping
them. I also omitted the salt.

 
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Author Ashley Fehr
This slow cooker Vegetable Beef Soup is a hearty, healthy meal loaded with
protein and vegetables. Made with chunks of beef and all of your favorite
veggies!

Ingredients

. 1 Tablespoon oil
. 1 pound beef cubes
. 1 pound potatoes finely chopped (about 4 medium) . 2 large carrots peeled
and finely chopped . 2 ribs celery chopped . 1 small onion finely chopped .
14 ounces canned diced tomatoes . 1 1/2 cups chopped green beans fresh or
frozen . 4 cups low sodium beef broth . 1 cup tomato sauce . 2 Tablespoons
tomato paste . 2 teaspoons salt . 2 teaspoons minced garlic . 1 teaspoon
dried parsley . 1/4 teaspoon paprika . 1/4 teaspoon black pepper

Instructions

. In a large frying pan over high heat, fry beef in oil just until browned
on all sides. Add beef to a 6 quart slow cooker.
. Add potatoes, carrots, celery, onion, tomatoes, beans, broth, tomato
sauce, tomato paste, salt, garlic, parsley, paprika and pepper to slow
cooker and stir to combine.
. Cover and cook on low for 8-9 hours, until beef and vegetables are tender.

Nutrition Information
Calories: 232, Carbohydrates: 21g, Protein: 23g, Fat: 6g, Saturated Fat: 1g,
Cholesterol: 46mg, Sodium: 1486mg, Potassium: 1353mg, Fiber: 5g, Sugar: 6g,
Vitamin A: 3965IU, Vitamin C: 25mg, Calcium: 88mg, Iron: 5.6mg

(Nutrition information provided is an estimate and will vary based on
cooking methods and brands of ingredients used.)


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Re: [CnD] Slow Cooker Hot Fudge Chocolate Cake

[Linda S via Cookinginthedark]

Wow! I just gained fifty pounds reading this recipe, and I don't care!
(smile) Can't wait to try this; going to a party at the endo f March so this
might just be the thing I'll take.

O.k. here is the weight watcher's recipe with my little edition.


WW pumpkin Cake

1 16oz. can of unsweetened pumpkin, (not pumpkin pie fillig)

1 spice cake mix, or any cake mix you'd like to try

Linda said, 1 egg (smile) makes the cake a little fluffy and not so dense
 Put parchment paper in a regular cake pan,  (can't remember the dimensions)
Spread the cake evenly in the pan. Bake for 30 to 35 minutes. Cool for five
to ten minutes. 
Note: The batter will be quite thick. Don't add water; I tried it once and
the cake came out very crumbly although it tasted very good.
Hope everyone is having a great day!!! 
Mix together all ingredients; bake at dg350.

-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Mike and Jean via Cookinginthedark
Sent: Monday, February 24, 2020 2:39 AM
To: cookinginthedark@acbradio.org
Cc: Mike and Jean
Subject: [CnD] Slow Cooker Hot Fudge Chocolate Cake


Slow Cooker Hot Fudge Chocolate Cake


 

 

This is an easy, no-mixer cake that's super soft, gooey, moist, rich, and
fudgy. As the cake cooks, it creates its own hot fudge sauce! For the full
experience, serve with ice cream or whipped cream. 

Yield: 8 servings.   

Prep Time 5 minutes 

Cook Time 1 hour 30 minutes 

Total Time 1 hour 35 minutes 


Ingredients


1 cup all-purpose flour

1 cup granulated sugar, divided

1/4 cup + 3 tablespoons unsweetened cocoa powder, divided

1 teaspoon baking powder

1/2 teaspoon salt, or to taste

3/4 cup milk (I used cashewmilk; chocolate milk may be substituted)

1/3 cup vegetable or canola oil

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1 1/2 cups boiling water

ice cream and/or whipped topping or whipped cream for serving, optional but
recommended


Instructions


1.  Line a 6-quart slow cooker with a liner if using one. I prefer to
use liners for easy cleanup and storage, see step 8. Spray liner or base and
sides of slow cooker with cooking spray; set aside.
2.  To a medium bowl, add the flour, 1/2 cup sugar, 1/4 cup cocoa
powder, baking powder, salt, and whisk to combine.
3.  Add the milk, oil, vanilla, and stir until just moistened.
4.  Turn batter out into prepared slow cooker and spread it into a
smooth, even, flat layer.
5.  Evenly sprinkle the chocolate chips; set aside.
6.  To a medium bowl (the same one you already used is fine, just wipe
it clean with a paper towel), add 1/2 cup sugar, 3 tablespoons cocoa powder,
the boiling water, and whisk to combine.
7.  Carefully pour the hot cocoa-water mixture over the batter in slow
cooker. Do not stir. This mixture turns into hot fudge while the cake bakes;
do not stir.
8.  Cover and cook on high for about 1 1/2 to 2 hours, or until a
toothpick inserted into center of cake comes out clean. Start checking at
just over one hour to ensure you don't overbake (no raw egg issues to worry
about). My cake was done at 90 minutes. All slow cookers vary so cook until
cake is done.
9.  Remove the top portion of the slow cooker (the ceramic bowl the cake
is cooking in) from the base (heating element) to allow cake to cool
momentarily before serving. I recommend serving with ice cream and/or
whipped topping or whipped cream.


Notes


*   I have not tested the recipe using the low heat setting and can't
speak to baking time or results; nor have I tested it using smaller-sized
slow cookers.
*   Cake is best warm and fresh but will keep in an airtight container
for up to 5 days at room temp, noting the sauce absorbs into the cake by the
second day. Storage is much easier if you use a liner because you can lift
the entire liner out, cake and all, and place in an airtight container.
*   Adapted from BHG
<http://www.bhg.com/recipe/cakes/triple-chocolate-peanut-butter-pudding-cake
/>  and Betty Crocker


Nutrition Information:


Yield:8 


Serving Size:1 


 


Amount Per Serving: Calories: 336 Total Fat: 11g Saturated Fat: 6g Trans
Fat: 0g Unsaturated Fat: 5g Cholesterol: 10mg Sodium: 225mg Carbohydrates:
58g Net Carbohydrates: 0g Fiber: 2g Sugar: 41g Sugar Alcohols: 0g Protein:
4g

C Averie Sunshine

Cuisine: American / Category: Cakes & Cupcakes.  Enjoy.  From Arlette

 

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[CnD] Slow Cooker Hot Fudge Chocolate Cake

[Mike and Jean via Cookinginthedark]

Slow Cooker Hot Fudge Chocolate Cake


 

 

This is an easy, no-mixer cake that's super soft, gooey, moist, rich, and
fudgy. As the cake cooks, it creates its own hot fudge sauce! For the full
experience, serve with ice cream or whipped cream. 

Yield: 8 servings.   

Prep Time 5 minutes 

Cook Time 1 hour 30 minutes 

Total Time 1 hour 35 minutes 


Ingredients


1 cup all-purpose flour

1 cup granulated sugar, divided

1/4 cup + 3 tablespoons unsweetened cocoa powder, divided

1 teaspoon baking powder

1/2 teaspoon salt, or to taste

3/4 cup milk (I used cashewmilk; chocolate milk may be substituted)

1/3 cup vegetable or canola oil

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1 1/2 cups boiling water

ice cream and/or whipped topping or whipped cream for serving, optional but
recommended


Instructions


1.  Line a 6-quart slow cooker with a liner if using one. I prefer to
use liners for easy cleanup and storage, see step 8. Spray liner or base and
sides of slow cooker with cooking spray; set aside.
2.  To a medium bowl, add the flour, 1/2 cup sugar, 1/4 cup cocoa
powder, baking powder, salt, and whisk to combine.
3.  Add the milk, oil, vanilla, and stir until just moistened.
4.  Turn batter out into prepared slow cooker and spread it into a
smooth, even, flat layer.
5.  Evenly sprinkle the chocolate chips; set aside.
6.  To a medium bowl (the same one you already used is fine, just wipe
it clean with a paper towel), add 1/2 cup sugar, 3 tablespoons cocoa powder,
the boiling water, and whisk to combine.
7.  Carefully pour the hot cocoa-water mixture over the batter in slow
cooker. Do not stir. This mixture turns into hot fudge while the cake bakes;
do not stir.
8.  Cover and cook on high for about 1 1/2 to 2 hours, or until a
toothpick inserted into center of cake comes out clean. Start checking at
just over one hour to ensure you don't overbake (no raw egg issues to worry
about). My cake was done at 90 minutes. All slow cookers vary so cook until
cake is done.
9.  Remove the top portion of the slow cooker (the ceramic bowl the cake
is cooking in) from the base (heating element) to allow cake to cool
momentarily before serving. I recommend serving with ice cream and/or
whipped topping or whipped cream.


Notes


*   I have not tested the recipe using the low heat setting and can't
speak to baking time or results; nor have I tested it using smaller-sized
slow cookers.
*   Cake is best warm and fresh but will keep in an airtight container
for up to 5 days at room temp, noting the sauce absorbs into the cake by the
second day. Storage is much easier if you use a liner because you can lift
the entire liner out, cake and all, and place in an airtight container.
*   Adapted from BHG
  and Betty Crocker


Nutrition Information:


Yield:8 


Serving Size:1 


 


Amount Per Serving: Calories: 336 Total Fat: 11g Saturated Fat: 6g Trans
Fat: 0g Unsaturated Fat: 5g Cholesterol: 10mg Sodium: 225mg Carbohydrates:
58g Net Carbohydrates: 0g Fiber: 2g Sugar: 41g Sugar Alcohols: 0g Protein:
4g

C Averie Sunshine

Cuisine: American / Category: Cakes & Cupcakes.  Enjoy.  From Arlette

 

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Re: [CnD] slow cooker

[Mike and Jean via Cookinginthedark]

PLEASE POSTH OF THESE RECIPIES.  THEY SOUND DELICIOUS.  MIKE

-Original Message-
From: Cookinginthedark  On Behalf Of
Nicole Massey via Cookinginthedark
Sent: Friday, February 21, 2020 9:05 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] slow cooker

Yep, both traditional Texas chili-con-queso and bourbon hot dogs  are great
party crock pot favorites. You can use a fondue pot for the latter recipe,
of course, but the former is a problem without a slow cooker, preferably
with a liner too.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 6:14 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] slow cooker

I Googled it and came across an article

In the Washington Post about the slow cooker.

I did not know it was invented in 1940.

 

Later on in that article it said that men are even using the slow cookers,

Too.  Some of them use it to make some of the dishes they serve for Super
Bowl.

Go look it up yourself.

Google will take you there.

 

Marie

 

 

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Re: [CnD] slow cooker

[Nicole Massey via Cookinginthedark]

Yep, both traditional Texas chili-con-queso and bourbon hot dogs  are great
party crock pot favorites. You can use a fondue pot for the latter recipe,
of course, but the former is a problem without a slow cooker, preferably
with a liner too.

Sent from my HAL 9000 in transit to Jupiter


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Marie Rudys via Cookinginthedark
Sent: Friday, February 21, 2020 6:14 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: [CnD] slow cooker

I Googled it and came across an article

In the Washington Post about the slow cooker.

I did not know it was invented in 1940.

 

Later on in that article it said that men are even using the slow cookers,

Too.  Some of them use it to make some of the dishes they serve for Super
Bowl.

Go look it up yourself.

Google will take you there.

 

Marie

 

 

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[CnD] slow cooker

[Marie Rudys via Cookinginthedark]

I Googled it and came across an article

In the Washington Post about the slow cooker.

I did not know it was invented in 1940.

 

Later on in that article it said that men are even using the slow cookers,

Too.  Some of them use it to make some of the dishes they serve for Super
Bowl.

Go look it up yourself.

Google will take you there.

 

Marie

 

 

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[CnD] Slow cooker

[Marie Rudys via Cookinginthedark]

OK, enough; my sighted friend Howard (when he was alive) did not like

The slow cooker.  He was the only one I knew who did not care for it, not
because

Of the safety concerns; he just did not like leaving anything on while away
from the house.

 

There are cookbooks that explain how they work and have

Recipes for that appliance, all with specific instructions.

 

Marie

 

 

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[CnD] Slow Cooker Tailgate Pot Roast

[Marilyn Pennington via Cookinginthedark]

Slow Cooker Tailgate Pot Roast


Serves: 6-8 
Source: plainchicken.com 


Ingredients: 
1 (4-lb) beef chuck roast 
salt and pepper, to taste 
2 Tbsp oil 
1 (12-oz) jar chili sauce 
1 (12-oz) can cola 
3 Tbsp dried minced onion 
1 Tbsp Worcestershire sauce 

Instructions: 
Season roast with salt and pepper. Heat oil in large skillet over
medium-high heat. Sear roast on all sides. Place roast in 6-qt slow cooker.
Add remaining ingredients to slow cooker. Cover and cook on LOW for 8 to 10
hours. Shred roast with two forks. Serve shredded roast on slider buns.
Enjoy.

 

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Re: [CnD] Slow Cooker Ham With Ginger Ale

[Deborah Barnes via Cookinginthedark]

I'm going to get the ham when we go to the grocery store.  I would like to 
start baking turkey and ham in the crock pot and not get luncheon meats at the 
store.  And chicken, too, maybe.  I need to find a good chicken recipe for the 
crock pot.  I want it very tender and tasty but not spicy.

Deb B.

-Original Message-
From: Helen Whitehead via Cookinginthedark  
Sent: Saturday, September 28, 2019 4:48 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: Re: [CnD] Slow Cooker Ham With Ginger Ale

Hi Deb,
I used a cooked ham. Like Dale said, it makes it very tender and takes a lot of 
the sodium out. Try it! I will try it with coke, too, sometime.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 28, 2019 9:02 AM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Slow Cooker Ham With Ginger Ale

Hi Helen,

Thanks so much for this recipe!  My husband and I used to love ham, and I 
especially liked the sandwiches we made from it.  But everything seems so salty 
now that we eat less salt.  I'm going to try this.  As my husband and sometimes 
me are out and in right now due to a family illness, it'll be something quick 
we can fix when we get home late at night.  And it'll smell good when we come 
back in from a visit on the day it's cooking.

One question though:  you did use uncooked ham, right?  Was it a particular 
brand?  My husband doesn't have much of a sense of taste so it's so hard to 
find things that he can taste and really enjoy.

Deb B.

-Original Message-
From: Helen Whitehead via Cookinginthedark  
Sent: Friday, September 27, 2019 4:57 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Slow Cooker Ham With Ginger Ale

Slow Cooker Ham With Ginger Ale

I made this on Sunday, September 22, 2019.
I put a boneless half ham, about 3 or 4 pounds in the slow cooker.
Then, I sprinkled some brown sugar on top.
On top of that, I poured a can of ginger ale.
I cooked it on low, for 7 hours.
It turned out very tender, and the ginger ale took a lot of the saltiness away.
I'd make it again!


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Re: [CnD] Slow Cooker Ham With Ginger Ale

[Helen Whitehead via Cookinginthedark]

Hi Deb,
I used a cooked ham. Like Dale said, it makes it very tender and takes a lot of 
the sodium out. Try it! I will try it with coke, too, sometime.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, September 28, 2019 9:02 AM
To: cookinginthedark@acbradio.org
Cc: misslady0...@att.net
Subject: Re: [CnD] Slow Cooker Ham With Ginger Ale

Hi Helen,

Thanks so much for this recipe!  My husband and I used to love ham, and I 
especially liked the sandwiches we made from it.  But everything seems so salty 
now that we eat less salt.  I'm going to try this.  As my husband and sometimes 
me are out and in right now due to a family illness, it'll be something quick 
we can fix when we get home late at night.  And it'll smell good when we come 
back in from a visit on the day it's cooking.

One question though:  you did use uncooked ham, right?  Was it a particular 
brand?  My husband doesn't have much of a sense of taste so it's so hard to 
find things that he can taste and really enjoy.

Deb B.

-Original Message-
From: Helen Whitehead via Cookinginthedark  
Sent: Friday, September 27, 2019 4:57 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Slow Cooker Ham With Ginger Ale

Slow Cooker Ham With Ginger Ale

I made this on Sunday, September 22, 2019.
I put a boneless half ham, about 3 or 4 pounds in the slow cooker.
Then, I sprinkled some brown sugar on top.
On top of that, I poured a can of ginger ale.
I cooked it on low, for 7 hours.
It turned out very tender, and the ginger ale took a lot of the saltiness away.
I'd make it again!


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Re: [CnD] Slow Cooker Ham With Ginger Ale

[Food Dude via Cookinginthedark]

We have made this using coca cola too...

the soda tenderizes the ham and cuts some of the sodium...

Never thought of using ginger

ale.

If you have not tried this, do so and you will be pleasantly surprised!

Very tasty and very easy!

all hams sold at a grocer

are cured. Usually smoked.
To get a "raw" ham, that is an uncooked one, you will need to contact a 
meat market.


On 9/28/2019 8:03 AM, Deborah Barnes via Cookinginthedark wrote:

Hi Helen,

Thanks so much for this recipe!  My husband and I used to love ham, and I 
especially liked the sandwiches we made from it.  But everything seems so salty 
now that we eat less salt.  I'm going to try this.  As my husband and sometimes 
me are out and in right now due to a family illness, it'll be something quick 
we can fix when we get home late at night.  And it'll smell good when we come 
back in from a visit on the day it's cooking.

One question though:  you did use uncooked ham, right?  Was it a particular 
brand?  My husband doesn't have much of a sense of taste so it's so hard to 
find things that he can taste and really enjoy.

Deb B.

-Original Message-
From: Helen Whitehead via Cookinginthedark 
Sent: Friday, September 27, 2019 4:57 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Slow Cooker Ham With Ginger Ale

Slow Cooker Ham With Ginger Ale

I made this on Sunday, September 22, 2019.
I put a boneless half ham, about 3 or 4 pounds in the slow cooker.
Then, I sprinkled some brown sugar on top.
On top of that, I poured a can of ginger ale.
I cooked it on low, for 7 hours.
It turned out very tender, and the ginger ale took a lot of the saltiness away.
I'd make it again!


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Re: [CnD] Slow Cooker Ham With Ginger Ale

[Deborah Barnes via Cookinginthedark]

Hi Helen,

Thanks so much for this recipe!  My husband and I used to love ham, and I 
especially liked the sandwiches we made from it.  But everything seems so salty 
now that we eat less salt.  I'm going to try this.  As my husband and sometimes 
me are out and in right now due to a family illness, it'll be something quick 
we can fix when we get home late at night.  And it'll smell good when we come 
back in from a visit on the day it's cooking.

One question though:  you did use uncooked ham, right?  Was it a particular 
brand?  My husband doesn't have much of a sense of taste so it's so hard to 
find things that he can taste and really enjoy.

Deb B.

-Original Message-
From: Helen Whitehead via Cookinginthedark  
Sent: Friday, September 27, 2019 4:57 PM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Slow Cooker Ham With Ginger Ale

Slow Cooker Ham With Ginger Ale

I made this on Sunday, September 22, 2019.
I put a boneless half ham, about 3 or 4 pounds in the slow cooker.
Then, I sprinkled some brown sugar on top.
On top of that, I poured a can of ginger ale.
I cooked it on low, for 7 hours.
It turned out very tender, and the ginger ale took a lot of the saltiness away.
I'd make it again!


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[CnD] Slow Cooker Ham With Ginger Ale

[Helen Whitehead via Cookinginthedark]

Slow Cooker Ham With Ginger Ale

I made this on Sunday, September 22, 2019.
I put a boneless half ham, about 3 or 4 pounds in the slow cooker.
Then, I sprinkled some brown sugar on top.
On top of that, I poured a can of ginger ale.
I cooked it on low, for 7 hours.
It turned out very tender, and the ginger ale took a lot of the saltiness
away.
I'd make it again!


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[CnD] Slow Cooker Italian Beef Sandwiches

[Sugar Lopez via Cookinginthedark]

Slow Cooker Italian Beef Sandwiches



Howdy, Slow Cookerers!

I hope everyone is doing well and that your week has started off nicely.

NOW. I know I sound like a broken record but I REALLY want to make sure you
remember to use your crockpots this summer -- it truly is the best way to
cook when you are trying to keep the kitchen cool!

Italian Beef Sandwiches

serves 8

(if you'd like to serve more, use a larger roast. Aim for about 1/2 pound
per person)

3 to 4 pound beef rump roast

1 onion, sliced in rings

2 tablespoons dried oregano

2 tablespoons dried basil

1 teaspoon cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon anise

1 (14.5-ounce) can whole tomatoes (undrained)

1 (12-ounce) bottle beer (Redbridge, by Anheuser Busch is gluten free)

*Sugar's Note: Corona is also a good one to use but you can use any kind of
beer you want, you won't taste it.



8 hoagie rolls (I use gluten free bread)

*Sugar's Note, Pita breads is a great option as well



8 slices of mozzarella cheese

The Directions.

Use a 6-quart slow cooker.

Put the meat into your cooker (frozen is okay).



Top with sliced onion, and all the dried herbs and spices. It will seem like
there are way too many herbs—try not to worry.

Add the entire can of tomatoes and bottle of beer.



Cover and cook on low for 8 hours, or until meat shreds easily with two
large forks.



Shred the meat completely, and stir well.

 Serve on toasted rolls with melted mozzarella cheese, or you can use
provolone if you are extra fancy!

 The Verdict.

Having a party? This is a fantastic pot-luck meal, or game day feast.



The resulting meat is fall-apart tender and nicely seasoned.



The cayenne provides a bit of a kick, but not enough to bother sensitive
palates.



If you’d like more heat, sliced pickled jalapeño peppers works great as an
additional sandwich topping.



I sent the leftover meat home with my friend Sharyl, and she reported back
that her three kids LOVED their sandwiches the next day.



Sandwiches are a great way to make a piece of meat stretch a bit farther, or
just as a "different" way to serve the same food.

If your family usually has a Spaghetti and Meatball night once a week, cook
the meatballs in sauce in the slow cooker and then serve on toasted buns
with a slice of cheese.



It's essentially the "same" dinner, but with a different twist. Sandwiches
are also a fantastic way to use up last night's leftovers.

Have a happy day, and happy Slow Cooking!!





"Give me faith and strength when I reside in shadows and may the negativity
of others leave me unaffected as your Sun sets in the west. Keep me and mine
safe as the Moon rules the sky"



-Sugar Lopez

https://www.gofundme.com/sugars-transplant-journey



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[CnD] Slow Cooker Cheesy Bacon Ranch Potatoes

[Marilyn Pennington via Cookinginthedark]

Slow Cooker Cheesy Bacon Ranch Potatoes

Serves: 6

* 4 Medium sized potatoes or 6-8 small red or yellow potatoes
* 1 large onion, thinly sliced
* ½ pound bacon, 1 pound makes it that much better
* 2½ cups shredded cheddar cheese
* 1 package dry ranch seasoning packet
* 2 T butter
* ½ cup sliced green onions

Instructions

1. Cook the bacon until it is just done but not too crisp. I lined a cookie
sheet with foil and baked it at 350 degrees for 16 minutes while I was
prepping everything.

2. Line your slow cooker with aluminum foil. Leave enough to over hang so
that you can wrap the potatoes on the top once in the slow cooker.

3. Spray the inside of the foil with cooking spray and layer half of the
potatoes along the bottom. Next layer with half of the bacon, green onions,
onion, ranch packet and top with cheese. Repeat the layers and top with
cheese reserving ½ cup.

4. Cover the potatoes with remaining foil. This helps them to steam and cook
perfectly. Cook on low for 4-6 hours in your slow cooker. Once finished, top
with remaining ½ cup cheese and let melt on the top.

5. Garnish with fresh green onions if desired.  Enjoy.  From Arlette



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[CnD] Slow Cooker 20 to 40 Clove Garlic Chicken

[Sugar Lopez via Cookinginthedark]

Slow Cooker 20 to 40 Clove Garlic Chicken

 

Hi there, Slow Cookerers!

I'm so happy that you are here and I've got a FANTASTIC chicken recipe for
you today.

As far as I'm concerned, you can never (ever!) have too many chicken
recipes.

 

I used two packages of drumsticks for the chicken, but you could easily
throw a whole bird in or use 3-4 pounds of your favorite chicken parts.

Slow Cooker 20 to 40 Clove Garlic Chicken

serves approx 6 adults

3-4 pounds chicken

1 large onion, peeled and sliced

1 tablespoon olive oil

2 teaspoons kosher salt

2 teaspoons paprika

1 teaspoon pepper

20-40 garlic cloves, peeled, but intact

 

The Directions.

I used a 6 quart oval slow cooker.

Place onion slices on the bottom of the stoneware insert. 

In a large mixing bowl, toss chicken parts with olive oil, salt, paprika,
pepper, and all of the garlic cloves. 

Pour into slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook
chicken-on-the-bone, the more tender it will be.

If you use drumsticks, the ones on the side will brown and may stick to the
sides of the crock, burning a bit. If this bothers you, you can rearrange
them with tongs an hour before serving.

I cooked our chicken on low for 7 hours, then kept it on warm for another 2.

 

Some folks serve this with a salad, mashed potatoes, corn, and green beans.
I served it with quinoa and asparagus.

 

The Verdict.

This is wonderful! The onion and garlic had a mild, nutty garlic flavor that
was a bit sweet.

Some of the larger cloves of garlic that were still intact were kind of
strong---they itched my nose. 

The kids ate the chicken (no onions or garlic for them) dipped in bbq sauce.


 

have a wonderful day, steph

 

"Not that I speak in respect of want: for I have learned, in whatsoever
state I am, therewith to be content."

-Philippians 4:11

 

Please Remember me at:

https://www.gofundme.com/sugars-transplant-journey

 

Hugs, Sugar

 

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[CnD] Slow-Cooker Turtle Upside-Down Cake Recipe - Tablespoon.com

[Marilyn Pennington via Cookinginthedark]

Slow-Cooker Turtle Upside-Down Cake Recipe - Tablespoon.com

 

*   Prep 10 min 
*   Total3 hr 0 min 
*   Servings8 

Chocolate cake baked in the slow cooker with a layer of gooey caramel in the
middle. Oh and frosting and more caramel and pecans on top. YES...

 

Ingredients

1 box, (15.25 oz) Betty CrockerT Cake Mix German Chocolate Save $ 

1 1/4cups water   

1/2cup vegetable oil  

3 eggs  

6tablespoons unsalted butter, softened  

2/3  of a 14 oz can of sweetened condensed milk, divided  

1, (11 ounce) package caramel bits  

 1can, (16 oz) Betty CrockerT Rich & Creamy Frosting Milk Chocolate  

1/2cup storebought caramel sauce  

1cup pecan halves  

 

Steps:

.  1. Spray the inside of a slow cooker with cooking spray. Line the inside
with foil, then spray the foil. 

.  2. In a large bowl, beat together cake mix, water, oil, eggs, butter and
1/3 can of sweetened condensed milk on low speed 30 seconds, then on medium
speed for 2 minutes, scraping bowl occasionally. 

.  3. Pour half of the cake batter into the bottom of prepared slow cooker.
Cover and turn on HIGH. Bake 1 1/2 hours or until cake is just set. 

.  4. In a medium bowl, combine caramel bits and another 1/3 can of
sweetened condensed milk. (Reserve remaining 1/3 of the can for another
use.) Microwave for 2 to 3 minutes, then stir to melt caramel bits. Pour
about 2/3 of the caramel mixture on top of the cake in the slow cooker, then
pour remaining cake batter on top. Cover and cook on HIGH another 1 to 1 1/2
hours, or until a toothpick inserted in the top cake comes out mostly clean.


.  5. Remove stoneware insert and transfer to a cooling rack; cool cake 15
minutes in insert. 

.  6. Carefully lift cake from the insert using foil as handles and place on
cooling rack. Carefully remove foil from sides of cake. 

.  7. Place a serving plate upside-down on top of cake. Carefully and
quickly invert cake onto serving plate. Cool completely. 

.  8. Frost the top of fully cooled cake, then drizzle caramel sauce on top.
Sprinkle top with pecans. 

 

Nutrition Information

No nutrition information available for this recipe 

More About This Recipe 

*   It's summer, and it's time to meet your new BFF: the slow cooker!
Why is the slow cooker your new best friend? Because not only does it keep
you from sweating in the kitchen when it's toasty outside, but it also makes
magical things happen. Things like this Slow Cooker Turtle Upside-Down Cake.
Uh huh. You read that right. So again, I say: The slow cooker is your new
BFF. You two will be very happy making this cake together. Let's get baking
- er, slow cookin'! This easy peasy and oh-so-tasty cake is absolutely worth
making. From here on out, you're about T-minus three hours to slow cooker
cake bliss - with almost no effort at all. Grab a friend and devour this
treat - a piece at a time 'til it's gone. At least that's what I did. All
in! 

C 2018 R/TM General Mills All Rights Reserved.

 

 

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[CnD] Slow-Cooker Bacon Corn Chowder

[Marilyn Pennington via Cookinginthedark]

Slow-Cooker Bacon Corn Chowder

 

*   Prep 15 min 
*   Total3 hr 30 min 
*   Ingredients9 
*   Servings8 

Hearty and creamy, this classic corn and potato soup gets extra oomph from
our favorite ingredient -- bacon. It only takes a few minutes to get it
started...

 

Ingredients

1lb small red potatoes, cut into 1-inch cubes Save $ 

1/2cup chopped onion Save $ 

2 bags (12 oz each) frozen whole kernel corn Save $ 

3cups ProgressoT chicken broth (from 32-oz carton) Save $ 

1teaspoon salt Save $ 

1/2teaspoon ground pepper 

2cups half-and-half Save $ 

2tablespoons cornstarch Save $ 

1/2lb bacon, crisply cooked, crumbled

 

Steps

.  1. In 3 1/2- to 4-quart slow cooker, mix potatoes, onion, corn, broth,
salt and pepper. 

.  2. Cover; cook on High heat setting 3 to 4 hours or until potatoes are
tender. 

.  3. In small bowl, beat half-and-half and cornstarch with whisk until
smooth. Stir half-and-half mixture and bacon into corn mixture. Cover; cook
10 to 15 minutes longer or until slightly thickened. 

Expert Tips

*   Sprinkle each serving with shredded Cheddar cheese and chopped fresh
thyme leaves. 
*   For a complete meal, serve with a crusty French loaf. 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

350

Calories from Fat

160

% Daily Value

Total Fat

18g

27%

Saturated Fat

8g

39%

Trans Fat

0g

 

Cholesterol

50mg

17%

Sodium

1110mg

46%

Potassium

670mg

19%

Total Carbohydrate

32g

11%

Dietary Fiber

3g

13%

Sugars

7g

 

Protein

15g

 

% Daily Value*:

Vitamin A

8%

8%

Vitamin C

8%

8%

Calcium

8%

8%

Iron

6%

6%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 Fat; 

Carbohydrate Choice

2 

*Percent Daily Values are based on a 2,000 calorie diet. 

C 2018 R/TM General Mills All Rights Reserved

 

 

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[CnD] Slow Cooker Cherry Cobbler

[Marilyn Pennington via Cookinginthedark]

Slow Cooker Cherry Cobbler

 

Makes eight servings.

 

ready in:  2-5 hrs.

 

ingredients

2 cans cherry pie filling
1 package (18 ounce size) yellow cake mix
1/4 cup butter, softened
1/2 cup chopped nuts
vanilla ice cream or whipped cream

directions

Pour cherry pie filling into slow cooker, spreading it out evenly. 

In large bowl combine dry cake mix with butter until mixture is crumbly.
Sprinkle evenly over cherries. Sprinkle with nuts. Turn slow-cooker on low,
cover and cook 3 hours. Serve hot from slow cooker with ice cream or whipped
cream, if desired.

 

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[CnD] SLOW COOKER IRISH BEEF STEW

[sugar Lopez via Cookinginthedark]

SLOW COOKER IRISH BEEF STEW

This is the ultimate comfort food. Big chunks of tender beef with potatoes
and carrots in a thick, hearty gravy. SO good!



1 1/2 lb. chuck roast cut into 1 1/2-inch pieces or pre-cut stew meat

1/4 cup flour

2 tsp salt

1 tsp pepper

2 Tbsp olive oil

2 lbs. Yukon Gold potatoes halved or quartered depending on size

1 lb. baby carrots

2 Tbsp butter

1 yellow onion diced

3 cloves garlic minced

3 cans beef broth approximately 40 ounces

1 small can tomato paste

2 Tbsp Balsamic or red wine vinegar

1 Tbsp Worcestershire sauce

2 Tbsp cornstarch + 2 Tbsp cold water

1 Tbsp dried thyme

1 tsp dried parsley flakes

2 bay leaves

Fresh parsley for garnish



Cut roast into 1 1/2-inch bite size chunks and place them in a gallon size
resealable bag. Add flour, salt, and pepper. Shake bag until the meat is
coated with flour.



Heat olive oil in a large heavy bottom skillet or pot. Add coated meat and
brown each piece on all sides.



While meat is browning, cut potatoes and carrots and place both in the
bottom of a slow cooker.



When meat is browned, layer the meat on top of the potatoes and carrots and
leave remaining juices in the skillet.



Return the skillet to the stovetop and add butter. Melt the butter on
medium-high heat, then sauté onions and garlic. Stir in beef broth, tomato
paste, red wine vinegar, and Worcestershire sauce. In a small cup, combine
cornstarch and cold water. Mix until smooth then add to the liquid mixture
in the skillet. This will thicken the liquid. Pour all the contents of the
skillet over the meat and vegetables in the slow cooker.



Add thyme, parsley flakes, and bay leaves.



Cook on low for 7-8 hours or on high for approximately 4 hours. 30 minutes
before serving check the taste of the broth and add salt, pepper, or
seasonings as needed. Allow to cook for another 30 minutes after adding
seasonings. Remove bay leaves before serving. Garnish with fresh parsley.



"A day without a friend is like a pot without a drop of honey."

-Winnie the Pooh



-Please support me in my journey to another opportunity of life at:

 
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez



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[CnD] Slow Cooker Texas Pulled Pork

[Mike and jean via Cookinginthedark]

Slow Cooker Texas Pulled Pork

 

Prep

15 m 

Cook

5 h 

Ready In

5 h 15 m 

Recipe By:cmccreight 

"Slow cooked, Texas-style pulled pork that is served on a buttered and
toasted roll. My family's favorite." 

Ingredients

1 teaspoon vegetable oil 

1 (4 pound) pork shoulder roast 

1 cup barbeque sauce 

1/2 cup apple cider vinegar 

1/2 cup chicken broth 

1/4 cup light brown sugar 

1 tablespoon prepared yellow mustard 

1 tablespoon Worcestershire sauce 

1 tablespoon chili powder 

1 extra large onion, chopped 

2 large cloves garlic, crushed 

1 1/2 teaspoons dried thyme 

8 hamburger buns, split 

2 tablespoons butter, or as needed 

Directions

Pour the vegetable oil into the bottom of a slow cooker. Place the pork
roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar,
and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire
sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until
the roast shreds easily with a fork, 5 to 6 hours.

Remove the roast from the slow cooker, and shred the meat using two forks.
Return the shredded pork to the slow cooker, and stir the meat into the
juices.

Spread the inside of both halves of hamburger buns with butter. Toast the
buns, butter side down, in a skillet over medium heat until golden brown.
Spoon pork into the toasted buns.

 

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Re: [CnD] Slow-Cooker Rocky Road Candy

[Deborah Barnes via Cookinginthedark]

Oh that's okay.  I usually wound but just thought I should ask as I never make 
candy.  mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 9:56 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez
Subject: Re: [CnD] Slow-Cooker Rocky Road Candy

Hi Deb
First we miss you at the north pole.
I spray or butter the insdie of the crockpot.
Sorry I did not include that
sugar

‘My health may fail, and my spirit may grow weak, but God remains the strength 
of my heart; he is mine forever.
~Psalms 73:26

Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey

Bless you, Sugar Lopez





-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradioorg]
Sent: Monday, February 12, 2018 11:57 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Slow-Cooker Rocky Road Candy

This is funny!!!  The part about the closet I mean.  mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 2:25 PM
To: CND
Cc: Sugar Lopez
Subject: [CnD] Slow-Cooker Rocky Road Candy

Slow-Cooker Rocky Road Candy



makes approximately 24 pieces

1 (16-ounce) bag of chocolate chips
1 (10-ounce) bag of mini marshmallows (don't dump in whole bag; eyeball it or 
measure it out)
1 3/4 cup chopped walnuts
non stick foil or parchment paper

The Directions.
Use a 4-quart slow cooker.

Pour the chocolate chips into your stoneware.

Cover and cook on high for 1 hour, stirring every 20 minutes or so.

While chocolate is melting, line two cookie sheets with parchment paper or 
nonstick foil.
When chocolate is all melty, stir in a bunch of marshmallows ---probably not 
the whole entire bag -- eyeball it. I used at least half a bag.
Mix with a big spoon and add chopped walnuts (or whatever nuts you prefer).
Remove stoneware from heating element.
Use two spoons and drop mounds of chocolate-marshmallow-nut gooeyness onto the 
Release foil.
Place cookie sheets into the refrigerator to cool and harden.
Once cool, you can place the candy into those cute little cellophane bags and 
tie with a pretty ribbon.
Or you can fill your robe pockets and go eat them all in the closet.

As long as you enjoy them!





"Kindness is the language which the deaf can

hear and the blind can see."

~Mark Twain



Please support me in my journey to another opportunity of life at:

 <https://www.gofundme.com/sugars-transplant-journey>
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez



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Re: [CnD] Slow-Cooker Rocky Road Candy

[Sugar Lopez via Cookinginthedark]

Hi Deb
First we miss you at the north pole.
I spray or butter the insdie of the crockpot.
Sorry I did not include that
sugar

‘My health may fail, and my spirit may grow weak, but God remains the strength 
of my heart; he is mine forever.
~Psalms 73:26

Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey

Bless you, Sugar Lopez





-Original Message-
From: Deborah Barnes via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 11:57 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes
Subject: Re: [CnD] Slow-Cooker Rocky Road Candy

This is funny!!!  The part about the closet I mean.  mailto:cookinginthedark@acbradio.org]
Sent: Monday, February 12, 2018 2:25 PM
To: CND
Cc: Sugar Lopez
Subject: [CnD] Slow-Cooker Rocky Road Candy

Slow-Cooker Rocky Road Candy



makes approximately 24 pieces

1 (16-ounce) bag of chocolate chips
1 (10-ounce) bag of mini marshmallows (don't dump in whole bag; eyeball it or 
measure it out)
1 3/4 cup chopped walnuts
non stick foil or parchment paper

The Directions.
Use a 4-quart slow cooker.

Pour the chocolate chips into your stoneware.

Cover and cook on high for 1 hour, stirring every 20 minutes or so.

While chocolate is melting, line two cookie sheets with parchment paper or 
nonstick foil.
When chocolate is all melty, stir in a bunch of marshmallows ---probably not 
the whole entire bag -- eyeball it. I used at least half a bag.
Mix with a big spoon and add chopped walnuts (or whatever nuts you prefer).
Remove stoneware from heating element.
Use two spoons and drop mounds of chocolate-marshmallow-nut gooeyness onto the 
Release foil.
Place cookie sheets into the refrigerator to cool and harden.
Once cool, you can place the candy into those cute little cellophane bags and 
tie with a pretty ribbon.
Or you can fill your robe pockets and go eat them all in the closet.

As long as you enjoy them!





"Kindness is the language which the deaf can

hear and the blind can see."

~Mark Twain



Please support me in my journey to another opportunity of life at:

 <https://www.gofundme.com/sugars-transplant-journey>
https://www.gofundme.com/sugars-transplant-journey



Bless you, Sugar Lopez



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Re: [CnD] Slow-Cooker Rocky Road Candy

[Deborah Barnes via Cookinginthedark]

This is funny!!!  The part about the closet I mean.  mailto:cookinginthedark@acbradio.org] 
Sent: Monday, February 12, 2018 2:25 PM
To: CND
Cc: Sugar Lopez
Subject: [CnD] Slow-Cooker Rocky Road Candy

Slow-Cooker Rocky Road Candy

 

makes approximately 24 pieces

1 (16-ounce) bag of chocolate chips
1 (10-ounce) bag of mini marshmallows (don't dump in whole bag; eyeball it or 
measure it out)
1 3/4 cup chopped walnuts
non stick foil or parchment paper

The Directions.
Use a 4-quart slow cooker.

Pour the chocolate chips into your stoneware.

Cover and cook on high for 1 hour, stirring every 20 minutes or so.

While chocolate is melting, line two cookie sheets with parchment paper or 
nonstick foil.
When chocolate is all melty, stir in a bunch of marshmallows ---probably not 
the whole entire bag -- eyeball it. I used at least half a bag.
Mix with a big spoon and add chopped walnuts (or whatever nuts you prefer).
Remove stoneware from heating element.
Use two spoons and drop mounds of chocolate-marshmallow-nut gooeyness onto the 
Release foil.
Place cookie sheets into the refrigerator to cool and harden.
Once cool, you can place the candy into those cute little cellophane bags and 
tie with a pretty ribbon.
Or you can fill your robe pockets and go eat them all in the closet.

As long as you enjoy them!

 

 

"Kindness is the language which the deaf can

hear and the blind can see."

~Mark Twain

 

Please support me in my journey to another opportunity of life at:

 <https://www.gofundme.com/sugars-transplant-journey>
https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

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[CnD] Slow-Cooker Rocky Road Candy

[Sugar Lopez via Cookinginthedark]

Slow-Cooker Rocky Road Candy

 

makes approximately 24 pieces

1 (16-ounce) bag of chocolate chips
1 (10-ounce) bag of mini marshmallows (don't dump in whole bag; eyeball it
or measure it out)
1 3/4 cup chopped walnuts
non stick foil or parchment paper

The Directions.
Use a 4-quart slow cooker.

Pour the chocolate chips into your stoneware.

Cover and cook on high for 1 hour, stirring every 20 minutes or so.

While chocolate is melting, line two cookie sheets with parchment paper or
nonstick foil.
When chocolate is all melty, stir in a bunch of marshmallows ---probably not
the whole entire bag -- eyeball it. I used at least half a bag.
Mix with a big spoon and add chopped walnuts (or whatever nuts you prefer).
Remove stoneware from heating element.
Use two spoons and drop mounds of chocolate-marshmallow-nut gooeyness onto
the Release foil.
Place cookie sheets into the refrigerator to cool and harden.
Once cool, you can place the candy into those cute little cellophane bags
and tie with a pretty ribbon.
Or you can fill your robe pockets and go eat them all in the closet.

As long as you enjoy them!

 

 

"Kindness is the language which the deaf can

hear and the blind can see."

~Mark Twain

 

Please support me in my journey to another opportunity of life at:

 
https://www.gofundme.com/sugars-transplant-journey

 

Bless you, Sugar Lopez

 

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Re: [CnD] Slow Cooker Chex Mix

[Nicole Massey via Cookinginthedark]

I make a similar recipe in the crock pot, and they turn out crispy because you 
have the lid off.

-Original Message-
From: Teresa Mullen via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Monday, December 18, 2017 7:04 AM
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen 
Subject: Re: [CnD] Slow Cooker Chex Mix

Hello
I have a question about this recipe, would the mix come out soggy or would it 
have its crunch still like the regular oven recipe?

Teresa Sanchez sent from my iPhone

> On Dec 18, 2017, at 1:43 AM, gail johnson via Cookinginthedark 
>  wrote:
>
>
> Slow Cooker Chex Mix
> Yield: 16 cups
> Ingredients:
> 3 cups Corn Chex cereal
> 3 cups Rice Chex cereal
> 3 cups Wheat Chex cereal
> 3 cups Cheerios cereal
> 3 cups pretzel sticks
> 1 can mixed nuts
> 1 cup vegetable oil or melted butter
> 2 tablespoons Worcestershire sauce
> 1 1/2 teaspoons seasoned salt
> 3/4 teaspoon garlic powder
> Instructions:
> Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts 
> in a 6-quart or larger  slow cooker.
> Whisk together vegetable oil or butter, Worcestershire sauce, seasoned salt 
> and garlic powder and  pour over cereal mixture. Mix well.
> Cook uncovered on high for approximately 90 minutes, stirring frequently.
> Turn the slow cooker down to low and cook for an additional 20 minutes, again 
> stirring frequently.
> Spread on a cookie sheet to cool.
> The best part of this recipe is that you can customize the dry ingredients to 
> please. Try swapping  the Corn Chex for Bugles or the Wheat Chex for melba 
> toasts. Prefer just cashews to mixed nuts — go  for it! The combinations are 
> endless.
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Re: [CnD] Slow Cooker Chex Mix

[Teresa Mullen via Cookinginthedark]

Hello
I have a question about this recipe, would the mix come out soggy or would it 
have its crunch still like the regular oven recipe?

Teresa Sanchez sent from my iPhone

> On Dec 18, 2017, at 1:43 AM, gail johnson via Cookinginthedark 
>  wrote:
>
>
> Slow Cooker Chex Mix
> Yield: 16 cups
> Ingredients:
> 3 cups Corn Chex cereal
> 3 cups Rice Chex cereal
> 3 cups Wheat Chex cereal
> 3 cups Cheerios cereal
> 3 cups pretzel sticks
> 1 can mixed nuts
> 1 cup vegetable oil or melted butter
> 2 tablespoons Worcestershire sauce
> 1 1/2 teaspoons seasoned salt
> 3/4 teaspoon garlic powder
> Instructions:
> Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed nuts 
> in a 6-quart or larger  slow cooker.
> Whisk together vegetable oil or butter, Worcestershire sauce, seasoned salt 
> and garlic powder and  pour over cereal mixture. Mix well.
> Cook uncovered on high for approximately 90 minutes, stirring frequently.
> Turn the slow cooker down to low and cook for an additional 20 minutes, again 
> stirring frequently.
> Spread on a cookie sheet to cool.
> The best part of this recipe is that you can customize the dry ingredients to 
> please. Try swapping  the Corn Chex for Bugles or the Wheat Chex for melba 
> toasts. Prefer just cashews to mixed nuts — go  for it! The combinations are 
> endless.
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[CnD] Slow Cooker Chex Mix

[gail johnson via Cookinginthedark]

Slow Cooker Chex Mix
Yield: 16 cups
Ingredients:
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
3 cups Cheerios cereal
3 cups pretzel sticks
1 can mixed nuts
1 cup vegetable oil or melted butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
Instructions:
Mix all three Chex cereals, Cheerios cereal, pretzel sticks, and mixed
nuts in a 6-quart or larger  slow cooker.
Whisk together vegetable oil or butter, Worcestershire sauce, seasoned
salt and garlic powder and  pour over cereal mixture. Mix well.
Cook uncovered on high for approximately 90 minutes, stirring frequently.
Turn the slow cooker down to low and cook for an additional 20 minutes,
again stirring frequently.
Spread on a cookie sheet to cool.
The best part of this recipe is that you can customize the dry
ingredients to please. Try swapping  the Corn Chex for Bugles or the
Wheat Chex for melba toasts. Prefer just cashews to mixed nuts — go
for it! The combinations are endless.
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[CnD] Slow-Cooker Three Cheese Broccoli Soup Recipe

[Marilyn Pennington via Cookinginthedark]

Slow-Cooker Three Cheese Broccoli Soup Recipe



Ingredients

1/4cup butter or margarine $

1 large onion, chopped (1 cup)

1/4cup Gold Medal™ all-purpose flour Save $

1 can (12 oz) evaporated milk Save $

1 carton (32 oz) Progresso™ chicken broth (4 cups)

1 bag (14 oz) frozen baby broccoli florets, thawed Save $

1/2teaspoon freshly ground pepper Save $

1/4teaspoon salt Save $

1 loaf (8 oz. box) VELVEETA™ Original Cheese Save $

1 ½cups shredded extra-sharp Cheddar cheese (6 oz)

1cup shredded Parmesan cheese (4 oz) Save $

Additional shredded extra-sharp Cheddar cheese, if desired Save $



Steps

Hide Images

·  1. Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt
butter over medium-high heat. Cook onion in butter 4 minutes, stirring
occasionally, until tender. Stir in flour. Cook 1 minute, stirring
constantly. Gradually stir in milk until smooth. Pour mixture into slow
cooker. Stir in broth, broccoli, pepper and salt.

·  2.  Cover; cook on Low heat setting 4 hours or until bubbly.

·  3.  Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups
Cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle
individual servings with additional Cheddar cheese.  Enjoy.



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[CnD] Slow Cooker Beef Stroganoff

[Marilyn Pennington via Cookinginthedark]

Slow Cooker Beef Stroganoff

1 pound lean round steak cubes

1 envelope ddry beefy onion soup mix

1 (10 3/4 ounce) can cream of celery soup

1 (10 3/4 ounce) can cream of mushroom soup

1/2 cup sour cream

Place steak, soup mix and soups into 3 quart slow cooker; mix well. Cover;
cook on low for 6 to 8 hours, stirring occasionally. Fifteen minutes before
serving, stir in sour cream. When hot and bubbly, serve over cooked rice or
noodles

Variation:

Use 2 cans cream of mushroom soup instead of 1 can each of cream of celery
and cream of mushroom soups.

Makes 6 servings.

 

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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[Pamela Fairchild via Cookinginthedark]

I would just leave it out. Not necessary with the other salts and cream soups 
already present.

Pamela Fairchild 


-Original Message-
From: gail johnson via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Thursday, August 17, 2017 7:51 AM
To: cookinginthedark@acbradio.org
Cc: gail johnson
Subject: [CnD] Slow Cooker Chicken Pot Pie Stew

I really like this recipe. I never use bouillon since it gives me a horrible 
headache. If anyone has suggestions for replacement pass them on.

Slow Cooker Chicken Pot Pie Stew
From: allrecipes.com
Ingredients
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

Prep
20 m
Cook
6 h
Ready In
6 h 20 m
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, 
garlic salt, celery  salt, and black pepper in a slow cooker; cook on High for 
5 hours.
Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[Eileen Scrivani via Cookinginthedark]

What about some of the Mrs. Dash seasonings? They have quite a variety and you 
can probably get no salt or low sodium in the Mrs Dash brand. I have what I 
call a beef bean chilli recipe and I used to use a packet of tacco seasoning in 
it. I need to watch my sodium, so even though I had been getting reduced sodium 
in other brands, I found a Mrs Dash tacco seasoning that has no salt and it is 
really very good. The lack of sodium does not take away from my recipe at all.

Good luck.

Eileen


From: gail johnson via Cookinginthedark 
Sent: Friday, August 18, 2017 12:07 AM
To: cookinginthedark@acbradio.org 
Cc: gail johnson 
Subject: Re: [CnD] Slow Cooker Chicken Pot Pie Stew

Hi Dani,
I haven't made the recipe yet. I have to figure out a replacement for 
the boullion first. It definitely will feed 4-6 people.
This recipe caught my attention because it reminded me of the Progresso 
Chicken Pot Pie Soup.
I put it on my list for a date night meal.
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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[Nicole Massey via Cookinginthedark]

The big problem with broth in this recipe is the fluid level. To get it to work 
you'd want to simmer it down to far less liquid, otherwise the result would be 
a lot more soupy. You could work with it by replacing the bullion with broth 
and the canned soup with soup mix powder, but it might require some fiddling. 
Another option would be to get bullion from a natural grocer like Whole Foods. 
Without it the flavor is probably going to be a bit bland. The only other 
option I can think of is to run some canned or cooked chicken through a food 
processor to turn it into a paste. You might want to experiment with adding 
some poultry seasoning to it as well.

-Original Message-
From: Deborah Barnes via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Friday, August 18, 2017 8:07 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Barnes 
Subject: Re: [CnD] Slow Cooker Chicken Pot Pie Stew

My husband and I were on a diet once.  We had this recipe that called for 
bouillon but it seemed so salty to us.  So what I did was use chicken broth and 
I would add to that whatever spices I wanted--can't remember which spices I 
added.  That gave it some flavor.  I'd stir the spices and broth together and 
add to the rest of the ingredients.  That might be an idea.

Deb B.

-Original Message-
From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, August 18, 2017 1:54 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador
Subject: Re: [CnD] Slow Cooker Chicken Pot Pie Stew

I'll hold off till you make it then, so I can find out how it all fit in your 
CP. How big is your pot?

On 8/17/17, gail johnson via Cookinginthedark  
wrote:
> Hi Dani,
> I haven't made the recipe yet. I have to figure out a replacement for 
> the boullion first. It definitely will feed 4-6 people.
> This recipe caught my attention because it reminded me of the 
> Progresso Chicken Pot Pie Soup.
> I put it on my list for a date night meal.
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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[Deborah Barnes via Cookinginthedark]

My husband and I were on a diet once.  We had this recipe that called for 
bouillon but it seemed so salty to us.  So what I did was use chicken broth and 
I would add to that whatever spices I wanted--can't remember which spices I 
added.  That gave it some flavor.  I'd stir the spices and broth together and 
add to the rest of the ingredients.  That might be an idea.

Deb B.

-Original Message-
From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, August 18, 2017 1:54 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador
Subject: Re: [CnD] Slow Cooker Chicken Pot Pie Stew

I'll hold off till you make it then, so I can find out how it all fit in your 
CP. How big is your pot?

On 8/17/17, gail johnson via Cookinginthedark  
wrote:
> Hi Dani,
> I haven't made the recipe yet. I have to figure out a replacement for 
> the boullion first. It definitely will feed 4-6 people.
> This recipe caught my attention because it reminded me of the 
> Progresso Chicken Pot Pie Soup.
> I put it on my list for a date night meal.
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>
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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[Sharon Howerton via Cookinginthedark]

I would think you would want to use a 5 qt.

-Original Message-
From: Dani Pagador via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Friday, August 18, 2017 12:53 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador
Subject: Re: [CnD] Slow Cooker Chicken Pot Pie Stew

I'll hold off till you make it then, so I can find out how it all fit in your 
CP. How big is your pot?

On 8/17/17, gail johnson via Cookinginthedark  
wrote:
> Hi Dani,
> I haven't made the recipe yet. I have to figure out a replacement for 
> the boullion first. It definitely will feed 4-6 people.
> This recipe caught my attention because it reminded me of the 
> Progresso Chicken Pot Pie Soup.
> I put it on my list for a date night meal.
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[Dani Pagador via Cookinginthedark]

I'll hold off till you make it then, so I can find out how it all fit
in your CP. How big is your pot?

On 8/17/17, gail johnson via Cookinginthedark
 wrote:
> Hi Dani,
> I haven't made the recipe yet. I have to figure out a replacement for
> the boullion first. It definitely will feed 4-6 people.
> This recipe caught my attention because it reminded me of the Progresso
> Chicken Pot Pie Soup.
> I put it on my list for a date night meal.
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[gail johnson via Cookinginthedark]

Hi Dani,
I haven't made the recipe yet. I have to figure out a replacement for 
the boullion first. It definitely will feed 4-6 people.
This recipe caught my attention because it reminded me of the Progresso 
Chicken Pot Pie Soup.

I put it on my list for a date night meal.
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Re: [CnD] Slow Cooker Chicken Pot Pie Stew

[Dani Pagador via Cookinginthedark]

Hi, Gail.
This sounds like it would make a huuuge pot. Have you made this
before, and if so, what size CP did you use?

You could replace the bullion with homemade chicken stock.

HTH,
Dani


On 8/17/17, gail johnson via Cookinginthedark
 wrote:
> I really like this recipe. I never use bouillon since it gives me a
> horrible headache. If anyone has suggestions for replacement pass them on.
>
> Slow Cooker Chicken Pot Pie Stew
> From: allrecipes.com
> Ingredients
> 4 large skinless, boneless chicken breast halves, cut into cubes
> 10 medium red potatoes, quartered
> 1 (8 ounce) package baby carrots
> 1 cup chopped celery
> 2 (26 ounce) cans condensed cream of chicken soup
> 6 cubes chicken bouillon
> 2 teaspoons garlic salt
> 1 teaspoon celery salt
> 1 tablespoon ground black pepper
> 1 (16 ounce) bag frozen mixed vegetables
>
> Prep
> 20 m
> Cook
> 6 h
> Ready In
> 6 h 20 m
> Combine the chicken, potatoes, carrots, celery, chicken soup, chicken
> bouillon, garlic salt, celery  salt, and black pepper in a slow cooker;
> cook on High for 5 hours.
> Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour
> more.
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[CnD] Slow Cooker Chicken Pot Pie Stew

[gail johnson via Cookinginthedark]

I really like this recipe. I never use bouillon since it gives me a 
horrible headache. If anyone has suggestions for replacement pass them on.


Slow Cooker Chicken Pot Pie Stew
From: allrecipes.com
Ingredients
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables

Prep
20 m
Cook
6 h
Ready In
6 h 20 m
Combine the chicken, potatoes, carrots, celery, chicken soup, chicken 
bouillon, garlic salt, celery  salt, and black pepper in a slow cooker; 
cook on High for 5 hours.

Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
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[CnD] Slow Cooker Medley

[Food Dude via Cookinginthedark]

Slow Cooker Medley

Yield: 8 servings
Source: Fix-It and Forget-It Diabetic Cookbook

Ingredients

-  8 (up to 8 ounces total) summer squash, each about 4-inch long, 
thinly sliced

-  1/2 teaspoon salt
-  2 tomatoes, peeled and chopped
-  1/4 cup sliced green onions
-  Half a small sweet green pepper, chopped
-  1 chicken bouillon cube
-  1/4 cup hot water
-  4 slices bacon, fried and crumbled
-  1/4 cup fine dry bread crumbs

Directions

Sprinkle squash with salt.

In slow cooker, layer half the squash, tomatoes,
onions, and pepper. Repeat layers.

Dissolve bouillon in hot water. Pour into slow cooker.
Top with bacon. Sprinkle bread crumbs over top.
Cover. Cook on LOW 4-6 hours.

Nutritional Information Per Serving

Calories: 47 ; Protein: 2 g ; Fat: 2 g ; Sodium: 339 mg;
Dietary Fiber: 1 g ; Sugars: 2 g ; Carbohydrates: 6 g
Exchanges: 1 Vegetable, 1/2 Fat


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Re: [CnD] SLOW COOKER CHICKEN ENCHILADA SOUP

[Food Dude via Cookinginthedark]

I made this recipe last night!

I used black beans with chili sauce and a whole can of enchilada sauce, 
14 ounces.


Garnished with sour cream and cheese!

I also made  homemade tortilla chips from flour tortillas to go with 
this delicious soup.


This recipe will be center stage on an upcoming episode of cooking in 
the dark!


Keep On Cooking!

Dale Campbell and the Cooking In The Dark Gang

I added some homemade tortilla chips made from flour tortillas


On 6/3/2017 1:22 PM, Sugar lopez via Cookinginthedark wrote:

SLOW COOKER CHICKEN ENCHILADA SOUP

This slow cooker chicken enchilada soup recipe only takes about 10 minutes
of prep time, and it is oh-so-delicious and comforting.

Prep Time: 10 mins

Cook Time: 4 hours

Total Time: 4 hours 10 mins

  


2 boneless skinless chicken breasts (about 1 pound)

2 cups good-quality chicken stock

1 1/4 cup (or 1 10-oz can) red enchilada sauce*, homemade or store-bought

2 (14-ounce) cans black beans, rinsed and drained

1 (14-ounce) can fire-roasted diced tomatoes, with juice

1 (15-ounce) can whole-kernel corn**, drained

1 (4-ounce) can diced green chiles

2 cloves garlic, minced

1 white onion, peeled and diced

1 teaspoon ground cumin

1 teaspoon salt, or more/less to taste

optional garnishes: chopped fresh cilantro, diced avocado, diced red onion,
shredded cheese, sour cream, tortilla strips/chips

  


Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4
hours on high heat or 6-8 hours on low heat, until the chicken is cooked
through and shreds easily. Use two forks to shred the chicken.

  


Serve warm, with optional garnishes.

  


You can also refrigerate in a sealed container for up to 5 days. Or freeze
it for up to 3 months.

  


*If you are making this soup gluten-free, be sure to use gluten-free
enchilada sauce.

  


**If you don't like that much corn, just use half a can, drained

  

  

  

  

  


"In darkness there is no choice. It is light that enables us to see the
differences between things; and it is Christ who gives us light."

-Sugar Lopez

  




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Re: [CnD] Slow Cooker Rice

[Teresa Mullen via Cookinginthedark]

What is the link for the slow cooker recipes?

Teresa Sanchez sent from my iPhone

> On May 29, 2017, at 4:59 PM, Lori Scharff via Cookinginthedark 
>  wrote:
>
> Slow Cooker Rice
>
> Source 500 Heart-Healthy Slow Cooker Recipies
>
>
>
> 1 cup uncooked long-grain rice
>
> 2 cups water
>
> ½ TBSP. unsalted butter
>
> Combine all ingredients in slow cooker. Cover and cook 4 to 6 hours on low
> or 2 to 3 hours on high.
>
> *From Lori: You could certainly increase this if you have a larger cooker
>
>
>
>
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Re: [CnD] slow cooker Herbed Rice recipe

[Jude DaShiell via Cookinginthedark]

Marjoram is one of the herbs of war and is used for healing and in 
cooking it's a spicier relative of oregano.


On Thu, 8 Jun 2017, Teresa Mullen via Cookinginthedark wrote:


Date: Thu, 8 Jun 2017 04:28:53
From: Teresa Mullen via Cookinginthedark 
To: cookinginthedark@acbradio.org
Cc: Teresa Mullen 
Subject: Re: [CnD] slow cooker Herbed Rice recipe

What is marjoram?

Teresa Sanchez sent from my iPhone


On May 29, 2017, at 5:00 PM, gail johnson via Cookinginthedark 
 wrote:

We make something similar.
Our additions are:
1 can of tuna
cheese kind and amount to your liking
2 sliced hot peppers of choice
usually add this during the last hour.
Eat it over a bed of greens.
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Re: [CnD] slow cooker Herbed Rice recipe

[Teresa Mullen via Cookinginthedark]

What is marjoram? 

Teresa Sanchez sent from my iPhone

> On May 29, 2017, at 5:00 PM, gail johnson via Cookinginthedark 
>  wrote:
> 
> We make something similar.
> Our additions are:
> 1 can of tuna
> cheese kind and amount to your liking
> 2 sliced hot peppers of choice
> usually add this during the last hour.
> Eat it over a bed of greens.
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[CnD] SLOW COOKER CHICKEN ENCHILADA SOUP

[Sugar lopez via Cookinginthedark]

SLOW COOKER CHICKEN ENCHILADA SOUP

This slow cooker chicken enchilada soup recipe only takes about 10 minutes
of prep time, and it is oh-so-delicious and comforting.

Prep Time: 10 mins

Cook Time: 4 hours

Total Time: 4 hours 10 mins

 

2 boneless skinless chicken breasts (about 1 pound)

2 cups good-quality chicken stock

1 1/4 cup (or 1 10-oz can) red enchilada sauce*, homemade or store-bought

2 (14-ounce) cans black beans, rinsed and drained

1 (14-ounce) can fire-roasted diced tomatoes, with juice

1 (15-ounce) can whole-kernel corn**, drained

1 (4-ounce) can diced green chiles

2 cloves garlic, minced

1 white onion, peeled and diced

1 teaspoon ground cumin

1 teaspoon salt, or more/less to taste

optional garnishes: chopped fresh cilantro, diced avocado, diced red onion,
shredded cheese, sour cream, tortilla strips/chips

 

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4
hours on high heat or 6-8 hours on low heat, until the chicken is cooked
through and shreds easily. Use two forks to shred the chicken.

 

Serve warm, with optional garnishes.

 

You can also refrigerate in a sealed container for up to 5 days. Or freeze
it for up to 3 months.

 

*If you are making this soup gluten-free, be sure to use gluten-free
enchilada sauce.

 

**If you don't like that much corn, just use half a can, drained

 

 

 

 

 

"In darkness there is no choice. It is light that enables us to see the
differences between things; and it is Christ who gives us light."

-Sugar Lopez

 



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Re: [CnD] slow cooker Herbed Rice recipe

[gail johnson via Cookinginthedark]

We make something similar.
Our additions are:
1 can of tuna
cheese kind and amount to your liking
2 sliced hot peppers of choice
usually add this during the last hour.
Eat it over a bed of greens.
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[CnD] Slow Cooker Rice

[Lori Scharff via Cookinginthedark]

Slow Cooker Rice

Source 500 Heart-Healthy Slow Cooker Recipies



1 cup uncooked long-grain rice

2 cups water

½ TBSP. unsalted butter

Combine all ingredients in slow cooker. Cover and cook 4 to 6 hours on low
or 2 to 3 hours on high.

*From Lori: You could certainly increase this if you have a larger cooker…



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[CnD] slow cooker Herbed Rice recipe

[Lori Scharff via Cookinginthedark]

Hi all the below recipe comes from 500 Heart-Healthy Slow Cooker Recipies:
Comfort Food Favorites That Both you and Your Doctor will love by Dick
Logue. I downloaded it from Bookshare about 2 or 3 years ago.





. It says that it is like Rice Pilaf.



Herb Rice

3 cups low-sodium chicken broth

1 ¼ cups uncooked long-grain rice

1 tsp. rosemary

1/4tsp. marjoram

¼ cup chopped fresh parsley

1 Tbsp unsalted butter

½ cup diced onion

Combine all ingredients in slow cooker. Cook on low 4 to 6 hours or until
rice is fully cooked.





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[CnD] SLOW COOKER PEPPERMINT MOCHA SNUGGLERS

[Sugar via Cookinginthedark]

SLOW COOKER PEPPERMINT MOCHA SNUGGLERS
yield: 10-16 Servings   total time: 2-4 Hours
Slow Cooker Peppermint Mocha Snugglers are great for kids or adults! Make a
Crockpot 
hot chocolate recipe with peppermint coffee creamer for the kids, then add
espresso and 
schnapps for the adults. This drink will keep you warm all season long!
 
1 can (14 oz sweetened condensed milk
1 (12 ounce) bag chocolate chips, about 2 cups
2 cups International Delight Peppermint Mocha Coffee Creamer
6 cups milk (nonfat, whole, 2%, or a combination of any of them)
1 tablespoon vanilla extract
 
FOR SERVING:
Marshmallows
Whipped Cream
Instant espresso powder or instant coffee
Peppermint Schnapps
Candy Cane pieces
 
Add sweetened condensed milk, chocolate chips, coffee creamer, milk, and
vanilla to a 
5-7 quart slow cooker. Stir to combine. Cover and cook on high for 2-4
hours, stirring 
every 30 minutes (whisking if necessary to make sure to mix up the chocolate
as it melts) 
until it's hot and the chocolate is all melted. Serve warm plain, or with
the following options.
 
For kids: top with whipped cream and/or marshmallows.
For adults, do one or both of the following: add 1-2 teaspoons of instant
espresso powder 
or 1 packet instant coffee per 8-10 ounces of hot chocolate and/or add 1
ounce of peppermint 
schnapps (to taste) to your serving of cocoa.
 
 


"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar

Come and joine me and my busy elves at the North Pole for fun and tasty
Recipes all around, especially for Christmas!:
https://groups.io/org/groupsio/Santas-Workshop




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[CnD] Slow Cooker Chocolate Lava Cake

[Sugar via Cookinginthedark]

Slow Cooker Chocolate Lava Cake

Cake
1 box Betty Crocker SuperMoist triple chocolate fudge cake mix
1 1/4 cups milk
1/2 cup vegetable oil
3 eggs

Topping
1 box (4-serving size) instant chocolate pudding and pie filling mix
2 cups milk
1 bag (12 oz) milk chocolate chips (2 cups)

Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake
ingredients with electric mixer as directed on cake mix box. Pour into slow
cooker.

In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on
box. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate
chips over top.

Cover; cook on Low heat setting 2 hours 30 minutes to 3 hours or until cake
is set and pudding is beginning to bubble out of cake.

Makes 8 servings

If we could look into each other's hearts and understand the unique
challenges each of us faces, I think we would treat each other much more
gently, with more love, patience, tolerance, and care.
Marvin J. Ashton
-Sugar




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[CnD] Slow-Cooker Reese's Peanut Butter Cup Swirl Cake

[Naima Leigh via Cookinginthedark]

Slow-Cooker Reese's Peanut Butter Cup Swirl Cake

 

This cake is gooie, rich and over-the-top delicious!

 

Ingredients

 

Cake

 

1 box Betty Crocker SuperMoist yellow cake mix

 

1 cup water

 

3 eggs

 

1/2 cup creamy peanut butter

 

1/3 cup butter, softened

 

1/2 cup chocolate-flavored syrup

 

Toppings

 

3 tablespoons creamy peanut butter

 

2 to 3 tablespoons milk

 

1 cup powdered sugar

 

2 tablespoons chocolate-flavored syrup

 

Directions

 

1.   Spray a 5-to 6-quart oval slow cooker with cooking spray. In large
bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with
electrical mixer on low speed 30 seconds, then on medium speed 2 minutes,
scraping bowl.

 

2.   Remove 2/3 cups of the batter to medium bowl; stir in 1/2 cup
chocolate syrup to make chocolate fudge batter.

 

3.   Spoon 1/2 of the peanut butter batter into the slow cooker,
followed by all of the chocolate fudge batter. Top with remaining peanut
butter batter. Swirl with a knife in a circular motion.

 

4.   Cover; cook on high heat setting 1 hour 45 minutes to 2 hours 15
minutes or until toothpick inserted in center of loaf comes out clean. Turn
off slow cooker; uncover, and remove ceramic base to cooling rack. Let cool
15 minutes.

 

5.   In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons
milk with whisk until smooth. Add powdered sugar; mix until smooth. If
necessary, gradually add 1 tablespoon milk until glaze is desired
consistently. Spread peanut butter glaze over cake; drizzle with the
chocolate syrup. Sprinkle peanut butter cups over top cake.

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[CnD] Slow-Cooker S'mores Dip

[Naima Leigh via Cookinginthedark]

Slow-Cooker S'mores Dip

 

This fun slow-cooker dessert dip lets you all enjoy the sweet flavor of your
family's favorite summer treat, no campfire required!

 

Prep Time: 5 minute

 

Total Time: 1 hour 35 minute

 

Serves: 10

 

Ingredients

 

1 bag (12 oz.) milk chocolate chips

 

1 bag (10 oz.) large marshmallows

 

1 teaspoon pure vanilla

 

1/2 cup heavy whipping cream

 

Graham crackers, strawberries and additional marshmallows for dipping

 

Directions

 

1.   Spray 3- to 4-quart slow cooker with cooking spray. Place Chocolate
chips and marshmallows in slow cooker.

 

2.   In small bowl, mix heavy cream and vanilla. Pour into slow cooker,
and stir together.

 

3.   Cover and cook on low heat setting 1 1/2 to 2 hours, stirring
halfway through.

 

4.   Serve with choice of dippers.

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[CnD] Slow-Cooker Fudgy S'mores Cake

[Naima Leigh via Cookinginthedark]

Slow-Cooker Fudgy S'mores Cake

 

 

No need for a smoky campfire, this extra moist and fudgy s'more treat is
baked in your slow cooker and topped with marshmallows.

 

 

Prep Time: 10 minute

 

 

Cook Time: 2 hour 20 minute

 

 

Servings: 6

 

 

Ingredients

 

 

1 box Betty Crocker SuperMoist triple chocolate fudge cake mix

 

 

Water, vegetable and eggs called for on cake mix box

 

 

2 cups miniature marshmallows

 

 

1 cup semisweet chocolate chips (6 oz.)

 

 

Graham cracker squares, if desired

 

 

Directions

 

 

1.   Spray 2- to 3 1/2-quart slow cooker with cooking spray. Make batter
as called for on box. Pour batter into slow cooker.

 

 

2.   Cover; cook on high heat setting 2 to 2 1/2 hours or until
toothpick inserted in center comes out clean.

 

 

3.   Turn off slow cooker, and sprinkle marshmallows and chocolate chips
over top of cake. Cover 10 minutes. Spoon warm cake into dessert dishes, and
serve with graham cracker squares.

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Re: [CnD] Slow Cooker Brownie Bread Pudding

[John McConnell via Cookinginthedark]

Hello Naima:
That is a good recipe!
Regards,

John McConnell


-Original Message-
From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 23, 2016 8:37 PM
To: cookinginthedark@acbradio.org
Cc: Naima Leigh 
Subject: [CnD] Slow Cooker Brownie Bread Pudding

Slow Cooker Brownie Bread Pudding

 

David's Notes:

 

I love an easy bread pudding recipe, and this one would go perfectly with my 
eggnog ice cream!

 

Serves 8-10

 

Ingredients:

 

2 lbs. store-bought brownie bites, halved

 

1 cup walnut pieces, toasted

 

2 (12-oz) cans evaporated milk

 

1/2 cup sugar

 

2-1/2 teaspoon instant espresso powder

 

1/2 teaspoon cinnamon

 

8 oz. semi sweet baking chocolate, chopped

 

8 egg yolks

 

Preparation:

 

1.   Spread half of the brownie bites in an even layer on the bottom of
a slow cooker. Evenly spread half of the walnuts on top of the brownie bites. 
Add the rest of the brownie bites and the walnuts.

 

2.   Add the evaporated milk, sugar, cinnamon, and espresso powder to a
medium-sized saucepan and cook over medium heat, stirring occasionally, until 
the mixture comes to a simmer. Add the chocolate and whisk until the mixture is 
melted and smooth.

 

 

3.   Place the egg yolks into a bowl. Whisk about 1 cup of the heated
milk mixture into the egg yolks. Then in a slow stream, add the egg mixture to 
the milk, mixing the milk mixture constantly. Pour the entire mixture into the 
slow cooker, pressing down the brownies so there covered by the milk mixture.

 

4.   Cover, set the slow cooker to high, and cook for 1 hour and 45
minutes. Serve warm.

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[CnD] Slow Cooker Brownie Bread Pudding

[Naima Leigh via Cookinginthedark]

Slow Cooker Brownie Bread Pudding

 

David's Notes:

 

I love an easy bread pudding recipe, and this one would go perfectly with my
eggnog ice cream!

 

Serves 8-10

 

Ingredients:

 

2 lbs. store-bought brownie bites, halved

 

1 cup walnut pieces, toasted

 

2 (12-oz) cans evaporated milk

 

1/2 cup sugar

 

2-1/2 teaspoon instant espresso powder

 

1/2 teaspoon cinnamon

 

8 oz. semi sweet baking chocolate, chopped

 

8 egg yolks

 

Preparation:

 

1.   Spread half of the brownie bites in an even layer on the bottom of
a slow cooker. Evenly spread half of the walnuts on top of the brownie
bites. Add the rest of the brownie bites and the walnuts.

 

2.   Add the evaporated milk, sugar, cinnamon, and espresso powder to a
medium-sized saucepan and cook over medium heat, stirring occasionally,
until the mixture comes to a simmer. Add the chocolate and whisk until the
mixture is melted and smooth.

 

 

3.   Place the egg yolks into a bowl. Whisk about 1 cup of the heated
milk mixture into the egg yolks. Then in a slow stream, add the egg mixture
to the milk, mixing the milk mixture constantly. Pour the entire mixture
into the slow cooker, pressing down the brownies so there covered by the
milk mixture.

 

4.   Cover, set the slow cooker to high, and cook for 1 hour and 45
minutes. Serve warm.

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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Courtney Fulghum Smith via Cookinginthedark]

>
> Has anyone tried the apple machine that is in the blind mice mall?


Courtney
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Charles Rivard via Cookinginthedark]

Why not just leave the peel on?




If you think you're finished, you! really! are! finished!!
-Original Message- 
From: Lori Castner via Cookinginthedark

Sent: Tuesday, July 12, 2016 11:50 AM
To: cookinginthedark@acbradio.org
Cc: Lori Castner
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

I peel apples for making pie or crisp.
I cut the apple into fourth or sixths and use a paring knife to remove the 
core from each slice. Then I use the peeler to remove peel. This usually 
takes me three swipes of the peeler. I start at the end and peel straight 
down.
Just so you know, peeling apples is one of my least favorite tasks so I 
don't bake apple pie or crisp very often.


Lori C.


-Original Message-
From: William Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]

Sent: Monday, July 11, 2016 10:52 PM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

I noticed the apples have to be peeled.  Does anyone have a good
technique for peeling apples?  I've never done it.  I just eat my
apples with peel.

On 7/2/16, Sugar via Cookinginthedark  wrote:

SLOW COOKER BACON WRAPPED APPLE CHICKEN
4 boneless skinless chicken breasts
1 cup BBQ sauce of your choice
1/4 cup brown sugar
1/8 cup lemon juice, fresh or from a bottle
5 small apples, peeled and chopped, I used gala
8 slices bacon

In a small bowl, combine BBQ sauce, brown sugar, lemon juice and
peeled/chopped apples.

Wrap each chicken breast with two slices of bacon and place in a greased
slow cooker.

Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or
until chicken is done.

I like to pin my bacon down with toothpicks so the bacon won't slide
around.
You can also use Turkey bacon if you like.

"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar

Come and joine me and my busy elves at the North Pole for fun and tasty
Recipes all around, especially for Christmas!:
https://groups.io/org/groupsio/Santas-Workshop



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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Lori Castner via Cookinginthedark]

I peel apples for making pie or crisp.
I cut the apple into fourth or sixths and use a paring knife to remove the core 
from each slice. Then I use the peeler to remove peel. This usually takes me 
three swipes of the peeler. I start at the end and peel straight down.
Just so you know, peeling apples is one of my least favorite tasks so I don't 
bake apple pie or crisp very often.

Lori C.


-Original Message-
From: William Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, July 11, 2016 10:52 PM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

I noticed the apples have to be peeled.  Does anyone have a good
technique for peeling apples?  I've never done it.  I just eat my
apples with peel.

On 7/2/16, Sugar via Cookinginthedark  wrote:
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 4 boneless skinless chicken breasts
> 1 cup BBQ sauce of your choice
> 1/4 cup brown sugar
> 1/8 cup lemon juice, fresh or from a bottle
> 5 small apples, peeled and chopped, I used gala
> 8 slices bacon
>
> In a small bowl, combine BBQ sauce, brown sugar, lemon juice and
> peeled/chopped apples.
>
> Wrap each chicken breast with two slices of bacon and place in a greased
> slow cooker.
>
> Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or
> until chicken is done.
>
> I like to pin my bacon down with toothpicks so the bacon won't slide
> around.
> You can also use Turkey bacon if you like.
>
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
>
> Come and joine me and my busy elves at the North Pole for fun and tasty
> Recipes all around, especially for Christmas!:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Nicole Massey via Cookinginthedark]

If you peel apples find some way to eat those peels, s they contain lots of 
good stuff in them -- they're the most nutritious part of the apple.

-Original Message-
From: Regina Marie via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Tuesday, July 12, 2016 2:36 AM
To: cookinginthedark@acbradio.org
Cc: Regina Marie 
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

A good vegetable peeler like for potatoes does the trick nicely. Similar to 
peeling a potato of carrot. 

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel Find Me: 
http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com




-Original Message-
From: William Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org]
Sent: Monday, July 11, 2016 10:52 PM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

I noticed the apples have to be peeled.  Does anyone have a good technique for 
peeling apples?  I've never done it.  I just eat my apples with peel.

On 7/2/16, Sugar via Cookinginthedark  wrote:
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 4 boneless skinless chicken breasts
> 1 cup BBQ sauce of your choice
> 1/4 cup brown sugar
> 1/8 cup lemon juice, fresh or from a bottle
> 5 small apples, peeled and chopped, I used gala
> 8 slices bacon
>
> In a small bowl, combine BBQ sauce, brown sugar, lemon juice and 
> peeled/chopped apples.
>
> Wrap each chicken breast with two slices of bacon and place in a 
> greased slow cooker.
>
> Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours 
> or until chicken is done.
>
> I like to pin my bacon down with toothpicks so the bacon won't slide 
> around.
> You can also use Turkey bacon if you like.
>
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
>
> Come and joine me and my busy elves at the North Pole for fun and 
> tasty Recipes all around, especially for Christmas!:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Regina Marie via Cookinginthedark]

A good vegetable peeler like for potatoes does the trick nicely. Similar to 
peeling a potato of carrot. 

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com




-Original Message-
From: William Henderson via Cookinginthedark 
[mailto:cookinginthedark@acbradio.org] 
Sent: Monday, July 11, 2016 10:52 PM
To: cookinginthedark@acbradio.org
Cc: William Henderson
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

I noticed the apples have to be peeled.  Does anyone have a good
technique for peeling apples?  I've never done it.  I just eat my
apples with peel.

On 7/2/16, Sugar via Cookinginthedark  wrote:
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 4 boneless skinless chicken breasts
> 1 cup BBQ sauce of your choice
> 1/4 cup brown sugar
> 1/8 cup lemon juice, fresh or from a bottle
> 5 small apples, peeled and chopped, I used gala
> 8 slices bacon
>
> In a small bowl, combine BBQ sauce, brown sugar, lemon juice and
> peeled/chopped apples.
>
> Wrap each chicken breast with two slices of bacon and place in a greased
> slow cooker.
>
> Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or
> until chicken is done.
>
> I like to pin my bacon down with toothpicks so the bacon won't slide
> around.
> You can also use Turkey bacon if you like.
>
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
>
> Come and joine me and my busy elves at the North Pole for fun and tasty
> Recipes all around, especially for Christmas!:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[William Henderson via Cookinginthedark]

I noticed the apples have to be peeled.  Does anyone have a good
technique for peeling apples?  I've never done it.  I just eat my
apples with peel.

On 7/2/16, Sugar via Cookinginthedark  wrote:
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 4 boneless skinless chicken breasts
> 1 cup BBQ sauce of your choice
> 1/4 cup brown sugar
> 1/8 cup lemon juice, fresh or from a bottle
> 5 small apples, peeled and chopped, I used gala
> 8 slices bacon
>
> In a small bowl, combine BBQ sauce, brown sugar, lemon juice and
> peeled/chopped apples.
>
> Wrap each chicken breast with two slices of bacon and place in a greased
> slow cooker.
>
> Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or
> until chicken is done.
>
> I like to pin my bacon down with toothpicks so the bacon won't slide
> around.
> You can also use Turkey bacon if you like.
>
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
>
> Come and joine me and my busy elves at the North Pole for fun and tasty
> Recipes all around, especially for Christmas!:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
>
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Regina Marie via Cookinginthedark]

I'll be using turkey bacon which I will actually brown quickly in a little 
olive oil and black pepper to add flavor.

*smile*
Regina Marie
Phone: 916-877-4320
Email: reginamariemu...@gmail.com
Follow me: http://www.twitter.com/mamaraquel
Find Me: http://www.facebook.com/reginamarie
Listen Live: http://www.jandjfm.com



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 03, 2016 4:46 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

Yes I think so as well.
Thalnks for that tip
sugar

‘Faith is seeing light with your heart when all your eyes see is darkness.’
Sugar

Come and join me and my busy elves at the North Pole for yummy & Tasty Recipes:
https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Kimber Gardner via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 03, 2016 3:38 AM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

The bacon will cook along with the chicken in the slow cooker. But if you cook 
the bacon just a little before assembling the dish, you will end up with less 
bacon fat in the final product. I'm thinking just a quick zap in the microwave 
then drain the fat.

This dish sounds delicious and I am definitely going to try it. I bet it would 
be good with chicken legs.


Sent from Kimber's iPad

> On Jul 3, 2016, at 2:17 AM, Kimsan via Cookinginthedark 
>  wrote:
>
> Must I cook the bacon first?
>
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, July 2, 2016 12:34 PM
> To: CND 
> Cc: Sugar 
> Subject: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN
>
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 4 boneless skinless chicken breasts
> 1 cup BBQ sauce of your choice
> 1/4 cup brown sugar
> 1/8 cup lemon juice, fresh or from a bottle
> 5 small apples, peeled and chopped, I used gala
> 8 slices bacon
>
> In a small bowl, combine BBQ sauce, brown sugar, lemon juice and 
> peeled/chopped apples.
>
> Wrap each chicken breast with two slices of bacon and place in a greased slow 
> cooker.
>
> Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or until 
> chicken is done.
>
> I like to pin my bacon down with toothpicks so the bacon won't slide around.
> You can also use Turkey bacon if you like.
>
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
>
> Come and joine me and my busy elves at the North Pole for fun and tasty 
> Recipes all around, especially for Christmas!:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Sugar via Cookinginthedark]

Yes I think so as well.
Thalnks for that tip
sugar

‘Faith is seeing light with your heart when all your eyes see is darkness.’
Sugar

Come and join me and my busy elves at the North Pole for yummy & Tasty Recipes:
https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Kimber Gardner via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, July 03, 2016 3:38 AM
To: cookinginthedark@acbradio.org
Cc: Kimber Gardner
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

The bacon will cook along with the chicken in the slow cooker. But if you cook 
the bacon just a little before assembling the dish, you will end up with less 
bacon fat in the final product. I'm thinking just a quick zap in the microwave 
then drain the fat.

This dish sounds delicious and I am definitely going to try it. I bet it would 
be good with chicken legs.


Sent from Kimber's iPad

> On Jul 3, 2016, at 2:17 AM, Kimsan via Cookinginthedark 
>  wrote:
>
> Must I cook the bacon first?
>
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
> Sent: Saturday, July 2, 2016 12:34 PM
> To: CND 
> Cc: Sugar 
> Subject: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN
>
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 4 boneless skinless chicken breasts
> 1 cup BBQ sauce of your choice
> 1/4 cup brown sugar
> 1/8 cup lemon juice, fresh or from a bottle
> 5 small apples, peeled and chopped, I used gala
> 8 slices bacon
>
> In a small bowl, combine BBQ sauce, brown sugar, lemon juice and 
> peeled/chopped apples.
>
> Wrap each chicken breast with two slices of bacon and place in a greased slow 
> cooker.
>
> Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or until 
> chicken is done.
>
> I like to pin my bacon down with toothpicks so the bacon won't slide around.
> You can also use Turkey bacon if you like.
>
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
>
> Come and joine me and my busy elves at the North Pole for fun and tasty 
> Recipes all around, especially for Christmas!:
> https://groups.io/org/groupsio/Santas-Workshop
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Sugar via Cookinginthedark]

No, with as along you leave it in it will cook itself, it won't be crunchy but 
it will taste good.
sugar

‘Faith is seeing light with your heart when all your eyes see is darkness.’
Sugar

Come and join me and my busy elves at the North Pole for yummy & Tasty Recipes:
https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Kimsan via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 02, 2016 11:18 PM
To: cookinginthedark@acbradio.org
Cc: Kimsan
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

Must I cook the bacon first?

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 2, 2016 12:34 PM
To: CND 
Cc: Sugar 
Subject: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

SLOW COOKER BACON WRAPPED APPLE CHICKEN
4 boneless skinless chicken breasts
1 cup BBQ sauce of your choice
1/4 cup brown sugar
1/8 cup lemon juice, fresh or from a bottle
5 small apples, peeled and chopped, I used gala
8 slices bacon

In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped 
apples.

Wrap each chicken breast with two slices of bacon and place in a greased slow 
cooker.

Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or until 
chicken is done.

I like to pin my bacon down with toothpicks so the bacon won't slide around.
You can also use Turkey bacon if you like.

"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar

Come and joine me and my busy elves at the North Pole for fun and tasty Recipes 
all around, especially for Christmas!:
https://groups.io/org/groupsio/Santas-Workshop



---
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Kimber Gardner via Cookinginthedark]

The bacon will cook along with the chicken in the slow cooker. But if you cook 
the bacon just a little before assembling the dish, you will end up with less 
bacon fat in the final product. I'm thinking just a quick zap in the microwave 
then drain the fat.

This dish sounds delicious and I am definitely going to try it. I bet it would 
be good with chicken legs.


Sent from Kimber's iPad

> On Jul 3, 2016, at 2:17 AM, Kimsan via Cookinginthedark 
>  wrote:
> 
> Must I cook the bacon first?
> 
> -Original Message-
> From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, July 2, 2016 12:34 PM
> To: CND 
> Cc: Sugar 
> Subject: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 
> SLOW COOKER BACON WRAPPED APPLE CHICKEN
> 4 boneless skinless chicken breasts
> 1 cup BBQ sauce of your choice
> 1/4 cup brown sugar
> 1/8 cup lemon juice, fresh or from a bottle
> 5 small apples, peeled and chopped, I used gala
> 8 slices bacon
> 
> In a small bowl, combine BBQ sauce, brown sugar, lemon juice and 
> peeled/chopped apples.
> 
> Wrap each chicken breast with two slices of bacon and place in a greased slow 
> cooker.
> 
> Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or until 
> chicken is done.
> 
> I like to pin my bacon down with toothpicks so the bacon won't slide around.
> You can also use Turkey bacon if you like.
> 
> "I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
> -Sugar
> 
> Come and joine me and my busy elves at the North Pole for fun and tasty 
> Recipes all around, especially for Christmas!:
> https://groups.io/org/groupsio/Santas-Workshop
> 
> 
> 
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus
> 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> ___
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Kimsan via Cookinginthedark]

Must I cook the bacon first?

-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 2, 2016 12:34 PM
To: CND 
Cc: Sugar 
Subject: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

SLOW COOKER BACON WRAPPED APPLE CHICKEN
4 boneless skinless chicken breasts
1 cup BBQ sauce of your choice
1/4 cup brown sugar
1/8 cup lemon juice, fresh or from a bottle
5 small apples, peeled and chopped, I used gala
8 slices bacon
 
In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped 
apples.
 
Wrap each chicken breast with two slices of bacon and place in a greased slow 
cooker.
 
Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or until 
chicken is done.

I like to pin my bacon down with toothpicks so the bacon won't slide around.
You can also use Turkey bacon if you like.

"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar

Come and joine me and my busy elves at the North Pole for fun and tasty Recipes 
all around, especially for Christmas!:
https://groups.io/org/groupsio/Santas-Workshop



---
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Sugar via Cookinginthedark]

I've never tried it with wings but don't see why it couldn't.
Just wrap half a bacon per wing? Or even do with out the bacon.
If you make it,let me know
sugar

‘Faith is seeing light with your heart when all your eyes see is darkness.’
Sugar

Come and join me and my busy elves at the North Pole for yummy & Tasty Recipes:
https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 02, 2016 12:55 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

I wonder if this would work with chicken wings?

Marie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 02, 2016 12:41 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

You are welcome Marie
Sugar
‘Faith is seeing light with your heart when all your eyes see is darkness.’
Sugar

Come and join me and my busy elves at the North Pole for yummy & Tasty Recipes:
https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 02, 2016 12:36 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

Thanks, Sugar.  I am always looking for some new things to try in my slow 
cooker.

Marie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 02, 2016 12:34 PM
To: CND
Cc: Sugar
Subject: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

SLOW COOKER BACON WRAPPED APPLE CHICKEN
4 boneless skinless chicken breasts
1 cup BBQ sauce of your choice
1/4 cup brown sugar
1/8 cup lemon juice, fresh or from a bottle
5 small apples, peeled and chopped, I used gala
8 slices bacon

In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped 
apples.

Wrap each chicken breast with two slices of bacon and place in a greased slow 
cooker.

Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or until 
chicken is done.

I like to pin my bacon down with toothpicks so the bacon won't slide around.
You can also use Turkey bacon if you like.

"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar

Come and joine me and my busy elves at the North Pole for fun and tasty Recipes 
all around, especially for Christmas!:
https://groups.io/org/groupsio/Santas-Workshop



---
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Marie Rudys via Cookinginthedark]

I wonder if this would work with chicken wings?

Marie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 02, 2016 12:41 PM
To: cookinginthedark@acbradio.org
Cc: Sugar
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

You are welcome Marie
Sugar
‘Faith is seeing light with your heart when all your eyes see is darkness.’
Sugar

Come and join me and my busy elves at the North Pole for yummy & Tasty Recipes:
https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 02, 2016 12:36 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

Thanks, Sugar.  I am always looking for some new things to try in my slow 
cooker.

Marie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 02, 2016 12:34 PM
To: CND
Cc: Sugar
Subject: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

SLOW COOKER BACON WRAPPED APPLE CHICKEN
4 boneless skinless chicken breasts
1 cup BBQ sauce of your choice
1/4 cup brown sugar
1/8 cup lemon juice, fresh or from a bottle
5 small apples, peeled and chopped, I used gala
8 slices bacon

In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped 
apples.

Wrap each chicken breast with two slices of bacon and place in a greased slow 
cooker.

Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or until 
chicken is done.

I like to pin my bacon down with toothpicks so the bacon won't slide around.
You can also use Turkey bacon if you like.

"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar

Come and joine me and my busy elves at the North Pole for fun and tasty Recipes 
all around, especially for Christmas!:
https://groups.io/org/groupsio/Santas-Workshop



---
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Sugar via Cookinginthedark]

You are welcome Marie
Sugar
‘Faith is seeing light with your heart when all your eyes see is darkness.’
Sugar

Come and join me and my busy elves at the North Pole for yummy & Tasty Recipes:
https://groups.io/org/groupsio/Santas-Workshop


-Original Message-
From: Marie Rudys via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 02, 2016 12:36 PM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys
Subject: Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

Thanks, Sugar.  I am always looking for some new things to try in my slow 
cooker.

Marie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, July 02, 2016 12:34 PM
To: CND
Cc: Sugar
Subject: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

SLOW COOKER BACON WRAPPED APPLE CHICKEN
4 boneless skinless chicken breasts
1 cup BBQ sauce of your choice
1/4 cup brown sugar
1/8 cup lemon juice, fresh or from a bottle
5 small apples, peeled and chopped, I used gala
8 slices bacon

In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped 
apples.

Wrap each chicken breast with two slices of bacon and place in a greased slow 
cooker.

Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or until 
chicken is done.

I like to pin my bacon down with toothpicks so the bacon won't slide around.
You can also use Turkey bacon if you like.

"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar

Come and joine me and my busy elves at the North Pole for fun and tasty Recipes 
all around, especially for Christmas!:
https://groups.io/org/groupsio/Santas-Workshop



---
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Re: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Marie Rudys via Cookinginthedark]

Thanks, Sugar.  I am always looking for some new things to try in my slow 
cooker.

Marie



-Original Message-
From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] 
Sent: Saturday, July 02, 2016 12:34 PM
To: CND
Cc: Sugar
Subject: [CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

SLOW COOKER BACON WRAPPED APPLE CHICKEN
4 boneless skinless chicken breasts
1 cup BBQ sauce of your choice
1/4 cup brown sugar
1/8 cup lemon juice, fresh or from a bottle
5 small apples, peeled and chopped, I used gala
8 slices bacon
 
In a small bowl, combine BBQ sauce, brown sugar, lemon juice and peeled/chopped 
apples.
 
Wrap each chicken breast with two slices of bacon and place in a greased slow 
cooker.
 
Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or until 
chicken is done.

I like to pin my bacon down with toothpicks so the bacon won't slide around.
You can also use Turkey bacon if you like.

"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar

Come and joine me and my busy elves at the North Pole for fun and tasty Recipes 
all around, especially for Christmas!:
https://groups.io/org/groupsio/Santas-Workshop



---
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[CnD] SLOW COOKER BACON WRAPPED APPLE CHICKEN

[Sugar via Cookinginthedark]

SLOW COOKER BACON WRAPPED APPLE CHICKEN
4 boneless skinless chicken breasts
1 cup BBQ sauce of your choice
1/4 cup brown sugar
1/8 cup lemon juice, fresh or from a bottle
5 small apples, peeled and chopped, I used gala
8 slices bacon
 
In a small bowl, combine BBQ sauce, brown sugar, lemon juice and
peeled/chopped apples.
 
Wrap each chicken breast with two slices of bacon and place in a greased
slow cooker.
 
Pour BBQ apple mixture over chicken and cook on low for 6 to 8 hours or
until chicken is done.

I like to pin my bacon down with toothpicks so the bacon won't slide around.
You can also use Turkey bacon if you like.

"I Rather Walk In Darkness With God, Than To Walk Alone In The Light"
-Sugar

Come and joine me and my busy elves at the North Pole for fun and tasty
Recipes all around, especially for Christmas!:
https://groups.io/org/groupsio/Santas-Workshop



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[CnD] Slow Cooker- Homemade Yogurt by patty

[Sugar via Cookinginthedark]

Slow Cooker- Homemade Yogurt
Makes 8 1/2  cups
Prep.  Time: 15  minutes  Cooking  Time:  2 1/2  hours Standing  Time: 3  
hours, and then  8-12  hours  Ideal slow-cooker size: 3- or  4-quart

1/2  gallon (8 cups) 2 % or whole milk
1/2  cup plain yogurt with live cultures, or freeze-dried yogurt starter


Place milk in slow cooker. Cover and cook on Low for  21/2  hours.

Turn the cooker off and unplug it, but keep the lid on.

Allow to sit in this manner for 3 hours.

The milk should be in the lukewarm range (105-115°) before you introduce the 
yogurt cultures. If you're unsure, check it with a kitchen candy thermometer.

Scoop a cup of the lukewarm milk into a small mixing bowl. Add the yogurt or 
yogurt starter. Whisk well.

Return the milk/yogurt mixture to the slow cooker.

Whisk again to distribute the starter through all of the milk.

Put the lid on. Swaddle the entire, unplugged slow cooker in a beach towel or 
two. Allow to sit for 8-12 hours undisturbed.

The yogurt should be thick and gelatinous. It will thicken more with chilling 
or a longer incubation (but it will get more tart the longer it is incubated!). 
Gently scoop the yogurt into containers, but try to avoid stirring it as that 
breaks down its natural gel and it will get runnier.

Refrigerate. Keeps in the fridge for 2-3 weeks, but it gets more tart as it 
ages. You can use  1/2  cup homemade yogurt as the starter for the next batch, 
although some people think it's helpful to renew the starter with a commercial 
yogurt every few batches or so.


Tip: Add sweeteners, flavors, and fruit just before eating, to the individual 
taste of each person.

Cook’s Notes:

Make Greek yogurt with your homemade yogurt: line a mesh strainer with 
cheesecloth and set it over a bowl. Pour yogurt into the lined strainer. Allow 
the whey to strain out, into the bowl. Allow to strain for 1 hour or up to  12  
hours for really thick yogurt (yogurt cheese, some people call it, and use it 
like cream cheese). The whey  is  quite nutritious and can be used instead of 
buttermilk for some baked goods.

Another thickening option is to add a packet of unflavored, powdered gelatin at 
the end of the yogurt incubation. Whisk it gently through the yogurt, and after 
it's been refrigerated for a few hours, the yogurt will set up more firmly.

Fix-It and Forget-It New Cookbook

‘Faith is seeing light with your heart when all your eyes see is darkness.’
~Blessed, Sugar


-Original Message-
From: Mary Ann via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Friday, December 04, 2015 2:33 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Yogourt Recipe

Hi,

Does any one have a yugourt recipe??

Thanks,

Mary Ann

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