Slow Cooking Thursday – Chocolate Peanut Butter Pudding Cake

May 1, 2008 By 4 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

Chocolate Peanut Butter Pudding Cake

1 cup all-purpose flour
1/2 cup sugar
2 tablespoons Watkins Baking Cocoa
1 1/2 teaspoons Watkins Baking Powder
1/2 cup milk
2 tablespoons canola oil
1 teaspoon Watkins Vanilla
3/4 cup peanut butter-flavored pieces
3/4 cup sugar
1/4 cup Watkins Baking Cocoa
2 cups boiling water
1/2 cup chunky peanut butter
2 tablespoons chopped unsalted dry-roasted peanuts
Vanilla ice cream (optional)

In a mixing bowl stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, and baking powder. Add the milk, oil, and vanilla; stir until batter is smooth. Stir in the peanut butter pieces.

Spread batter evenly in the bottom of a greased 3 1/2- or 4-quart crockery cooker.

In another mixing bowl combine the 3/4 cup sugar and the 1/4 cup cocoa powder. Stir together boiling water and peanut butter; stir into the cocoa mixture. Pour evenly over the batter in the slow cooker.

Cover; cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted 1 inch into the center of the cake comes out clean.

Let stand, uncovered, for 30 to 40 minutes to cool slightly.

To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts.

Place a Watkins order with me this month and you will be entered to win a Watkins Hnad Repair Gift Set. Gently scrub hands and nails with the nailbrush and pat dry. Then apply either Watkins Aloe and Green Tea Hand and Body Lotion or Lemon Cream Hand and Body Lotion. Apply a dab of Lemon Cream Shea Butter before bed.

Set includes
Aloe and Green Tea Hand and Body Lotion (8.3 fl. oz./250 mL)
Lemon Cream Hand and Body Lotion (8.3 fl.oz./250 mL)
Lemon Cream Shea Butter (8.6 oz./250 g)
Nail Brush with J.R. Watkins Logo
Cotton Gloves

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Favorite Ingredients Friday – Pimento Cheese Spread

April 18, 2008 By 2 Comments

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Welcome to Favorite Ingredients Friday sponsored by Overwhelmed With Joy. Today is Favorite Ingredients Friday Dips and Spreads Edition!

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Pimento Cheese Spread

This spread tastes great on crackers or bread, as a stuffing for celery, or as a tasty addition to hotdogs and hamburgers! Good for grilled cheese sandwiches too!

1 cup shredded medium or sharp Cheddar cheese
1/4 cup diced pimiento
1/4 cup mayonnaise
2 teaspoons lemon juice
1/4 teaspoon salt

In a bowl, combine cheese, pimiento, mayonnaise, lemon juice, and salt. Mix to blend well. Chill. Use as a sandwich spread.
Makes 1 cup of pimiento cheese spread.

Sometimes I add finely chopped green olives to this spread when I’m using it as a filling for celery.

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Green Chili Beef Burritos

April 17, 2008 By 8 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

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Green Chili Beef Burritos
Adapted from Taste of Home

2 boneless beef top sirloin roasts (3 pounds each)
4 cans (4 ounces each) chopped green chilies
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves, sliced
3 teaspoons Watkins Chili Powder
1-1/2 teaspoons Watkins Ground Cumin
1 teaspoon Watkins All-Purpose Seasoning (salt free) or Watkins Seasoning Salt
1 cup of beef broth prepared with 1 cup boiling water and 1 1/2 teaspoons Watkins Beef Soup Base
24 fat-free flour tortillas (8 inches), warmed
Chopped tomatoes, shredded lettuce and reduced-fat cheddar cheese

Trim fat from roasts; cut meat into large chunks. Place in a 5-quart slow cooker. Top with chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours.

Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through.

Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides. Yield: 2 dozen.

Place a Watkins order with me this month and you will be entered to win a Treat Your Feet Kit, that includes Peppermint Shea Butter Foot Repair Moisturizer, Peppermint Gentle Exfoliating Foot Scrub, Peppermint Refreshing Foot Spray, and Natural Pumice Stone. The winner is chosen at random. Leola Butler was the winner of the Watkins Spring Giveaway!

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Favorite Ingredients Friday Easter Edition II – Maple French Toast

March 21, 2008 By 4 Comments

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Welcome to Favorite Ingredients Friday sponsored by Overwhelmed With Joy. Today is Favorite Ingredients Friday Easter Edition II!

Our family usually gets together for Easter Brunch or Easter Dinner. This year we are planning an Easter brunch. We are having Eggs Benedict, Maple French Toast, orange juice, and fresh fruit. Here is a yummy french toast that you can make the day before and pop in the oven Easter morning while you are hiding the Easter eggs or preparing the rest of the meal!

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Maple French Toast

2/3 cup firmly packed brown sugar
1/2 cup maple-flavored syrup
1 tablespoon margarine or butter
10 (1-inch-thick) slices French bread
4 eggs
1 1/2 cups skim milk
1 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups sliced strawberries
1 to 2 tablespoons powdered sugar

1. Spray 13×9-inch pan with nonstick cooking spray. In medium saucepan, combine brown sugar, syrup and margarine. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
2. Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.
3. In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.
4. To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.
5. To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.

Wishing everyone a blessed Easter!

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Favorite Ingredients Friday – Minty Ice Cream Shamrocks, Blarney Stones, St. Patrick’s Day Cupcakes

March 14, 2008 By 2 Comments

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Welcome to Favorite Ingredients Friday sponsored by Overwhelmed With Joy. Since St. Patrick’s Day is next Monday I’m sharing some special desserts.

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Minty Ice Cream Shamrocks
Taste of Home

Each shamrock is made of mint green chocolate chip ice cream between two soft, chewy chocolate cookies.

6 tablespoons butter, softened
3/4 cup sugar
1 egg
1-1/2 teaspoons milk
3/4 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 cup baking cocoa
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1-1/2 to 2 cups mint chocolate chip ice cream, softened

In a small mixing bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended. Divide dough into two portions; flatten. Wrap in plastic wrap and refrigerate for 1 hour or until firm.

On a lightly floured surface, roll out dough to 1/8- to 1/4-in. thickness. Cut with a floured 3-in. shamrock cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Prick with a fork if desired. Bake at 350° F for 7-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.

Spread 1/4 to 1/3 cup ice cream over the bottom of six cookies; top with remaining cookies. Wrap individually in plastic wrap; freeze. May be frozen for up to 2 months. Yield: 6 servings.

Blarney Stones
Taste of Home

4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, melted

Frosting
2 pounds confectioners’ sugar (about 7-1/2 cups)
2/3 cup milk
2 teaspoons vanilla extract
1/8 teaspoon salt
6 cups finely chopped peanuts

In a large mixing bowl, beat the eggs, sugar and vanilla until thick and lemon-colored, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture. Beat on low speed just until combined. Beat in milk and butter.

Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares. Cover and freeze overnight.

For frosting, in a small mixing bowl, beat the confectioners’ sugar, milk, vanilla and salt until smooth. Frost the top and sides of frozen cake squares; roll in peanuts. Place on wire racks to set. Yield: 2 dozen.

St. Patrick’s Day Cupcakes
Quick Cooking

1-3/4 cups all-purpose flour
2/3 cup sugar
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/4 cups milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Green food coloring, optional
Cream cheese frosting

In a large bowl, combine the dry ingredients. In another bowl, beat eggs, milk, oil and vanilla; add to dry ingredients and mix until blended.

Fill paper-lined muffin cups three-fourths full. Bake at 375° F for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Add food coloring to frosting if desired. Frost cupcakes. Yield: 1 dozen.

You could win a assortment of Watkins products in my Watkins Spring Giveaway. Winner chosen March 21st. Details here.

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Slow Cooking Thursday – Honey and Orange Carrots

March 13, 2008 By 5 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

How exciting! Sandra is giving away a slow cooker from Crock-Pot this week! Post your favorite slow cooker recipe and list it at her blog. You might be the winner!

Raw carrots are a favorite snack food of children and adults. They contain Carotenoids (Beta-Carotene), Vitamin K, Vitamin C, Potassium, and Dietary Fiber.

I usually prefer to eat carrots raw as a snack. I also like them in salads, beef stew, and with pot roast. Here is a slow cooker variation of glazed carrots.

Honey and Orange Carrots

1 lb (450 g) peeled “baby” carrots
1/2 cup (125 ml) orange juice
2 Tbs (30 ml) honey
1 Tbs (15 ml) butter, melted
1 tsp (5 ml) ground ginger
1 tsp (5 ml) grated orange zest
Salt and freshly ground pepper to taste
Chopped fresh parsley for garnish

Place the carrots in the slow cooker. Combine the remaining ingredients except the parsley in a small bowl and stir to combine. Pour over the carrots and cook covered on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until the carrots are tender. Garnish with chopped parsley. Serves 4 to 6.

You could win a assortment of Watkins products in my Watkins Spring Giveaway. Winner chosen March 21st. Details here.

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Favorite Ingredient’s Friday – Mexican Edition – Mexican Pulled Pork Tacos

March 7, 2008 By 2 Comments

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Welcome to Favorite Ingredient’s Friday sponsored by Overwhelmed With Joy. This week is the Mexican Edition.

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Mexican Pulled Pork Tacos

1 medium-size onion, coarsely chopped
1 boneless pork shoulder roast (about 3 1/2 pounds)
1 medium-size sweet red pepper, cut into 1/4-inch squares
1 medium-size sweet green pepper, cut into 1/4-inch squares
1 can (14.5 ounces) jalapeno-flavored diced tomatoes
2 teaspoons Watkins Ground Cumin
1 1/2 teaspoons Watkins Garlic Salt
1 1/2 teaspoons Watkins Chili Powder
1/2 teaspoon Watkins Cayenne Red Pepper
1 jar (4 ounces) diced green chiles, drained
1 can (11 ounces) corn kernels, drained
3 tablespoons tomato paste
16 package corn tortillas
Sour cream
Guacamole

Directions
1. In 5- to 5 1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, chili powder, and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.

2. Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.

3. Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.

4. Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.

5. To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with sour cream and guacamole, if desired.

I warm my tortillas in the microwave. Just place on a dish and cover with a damp paper towel or microwave safe plastic wrap. Microwave for 30 to 60 seconds, depending on the strength of your microwave.

Enter to win my Watkins Spring Giveaway. Details in a previous post http://chrysanthemoms.com/inthekitchen/?p=815 .

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Slow Cooking Thursday – Apple Crunch Cobbler

March 6, 2008 By 5 Comments

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For more slow cooker recipes visit Sandra at Diary of a Stay at Home Mom. If you are looking for some delicious slow cooker recipes visit the other cooks in this recipe exchange.

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Apple Crunch Cobbler

This apple cobbler is topped with crunchy granola cereal.

6 medium-sized apples, peeled, cored, and sliced
1/2 cup honey
1 1/4 teaspoons Watkins Ground Cinnamon
3 tablespoons melted butter
2 cups granola cereal

Spray or butter slow cooker. Add sliced apples. Drizzle honey over apples. Mix cinnamon, melted butter, and granola cereal and sprinkle over apples. Cover and cook on low 7 to 9 hours or on high 3 to 4 hours. Serve with cream or ice cream. Serves 6.

Enter to win my Watkins Spring Giveaway. Details in previous post.

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Favorite Ingredient’s Friday – Side Dishes Edition – Asparagus-Stuffed Potatoes – repost from February 22

February 29, 2008 By 3 Comments

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Welcome to Favorite Ingredient’s Friday sponsored by Overwhelmed With Joy. This week is the Side Dishes Edition.

We’ve had a few problems changing the posts and sidebar information to the new blog template. All of last week’s posts were lost including Favorite Ingredient’s Friday Asparagus Stuffed Potatoes! I’m reposting this recipe.

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Asparagus-Stuffed Potatoes

4 medium baking potatoes
1 to 2 tablespoons milk
1/2 cup sour cream
1 teaspoon Watkins Onion Salt
1/8 teaspoon Watkins Black Pepper
1 pound fresh asparagus, cut into 1-inch pieces and cooked
1 cup (4 ounces) shredded cheddar cheese
2 bacon strips, cooked and crumbled

Bake potatoes at 400 degrees F for about 1 hour or until done. Cut a thin slice off the top of each potato and discard. Carefully scoop out pulp while leaving shell intact. In a mixing bowl, mash pulp with milk, sour cream, onion salt and pepper until smooth. Fold in asparagus. Stuff shells; place in an ungreased shallow baking dish. Sprinkle with cheese and bacon. Return to the oven for 20-25 minutes or until heated through. Yield: 4 servings.

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Favorite Ingredient’s Friday – Pull-Apart Caramel Coffee Cake

February 29, 2008 By 5 Comments

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Welcome to Favorite Ingredient’s Friday sponsored by Overwhelmed With Joy.

We’ve had a few problems changing the posts and sidebar information to the new blog template. All of last week’s posts were lost including Favorite Ingredient’s Friday Asparagus Stuffed Potatoes! I’ll post this recipe again as I have had a request for it.

Wishing you a Happy Leap Year Friday! This delicious, simple-to-make coffee cake is perfect for breakfast or brunch.

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Pull-Apart Caramel Coffee Cake
Taste of Home – Simple and Delicious

2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon Watkins Cinnamon

Cut each biscuit into four pieces; arrange evenly in a 10-inch fluted tube pan coated with cooking spray. Combine the brown sugar, cream and cinnamon; pour over the biscuits.

Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Yield 12 servings.

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