Sunday, May 27, 2012

(Crockpot) Hot Fudge Cake

Photo by Taste of Home

This cake is very rich.  To me the vanilla ice cream was a must!

Hot Fudge Cake 
by Taste of Home

1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream.

Friday, May 25, 2012

(Crockpot) Salsa Chicken

I've been trying to use my crockpot every Friday night.  I found this recipe from Chef Mommy and Ernest and I both loved it!

Salsa Chicken
by Chef Mommy

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package or 1 TBSP of taco seasoning
1 cup sour cream
cilantro, green onions, or olives for serving (optional) (Chef Mommy added shredded cheddar-jack, black beans and scallion on top)

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.