(Crockpot) Dulce De Leche

Dulce De Leche

by Mel's Kitchen Cafe

2 (14-ounces each) cans sweetened condensed milk
1-2 teaspoons pure vanilla extract or vanilla paste, optional
3 (1/2 pint each) canning jars with lids and rings
Water

Open the cans of sweetened condensed milk and portion them equally into the three canning jars. Wipe the tops and sides of the canning jars, if needed, in case any of the sweetened condensed milk spilled down the sides. Place a lid and ring on the canning jar and screw tightly to seal. Put the three canning jars in a slow cooker and cover with water by one inch. It doesn’t matter whether the jars are laying on their side or standing up straight – do what works best for the size of slow cooker you have. Place the lid on the slow cooker and set to low for 8-9 hours, until the dulce de leche is deep golden brown. Carefully remove the jars from the hot water and let them cool. If desired, open the jars and stir in 1/2 – 1 teaspoon vanilla extract into each jar. Replace the lids and rings and store in the refrigerator.

(Crockpot) Apple Butter

This apple butter is amazingly good!

Apple Butter
by My Baking Addiction

6 1/2 pounds apples - peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. Use an immersion blender to puree the apple butter until smooth. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze. Serve on breads, muffins, pork chops or just eat it with a spoon. Makes 4 pint size jars.

Strawberry Lemonade Pops

These were a little too tart for my taste.  I think next time I'll add some sugar, or make sure my strawberries are sweeter.

Strawberry Lemonade Pops
by Zoku

1 cup lemonade
4 oz hulled strawberries

Add lemonade and strawberries to a blender and puree until smooth. Strain through a mesh sieve into a measuring cup, using a spoon to push it through faster. If the mixture is foamy, let it sit for 20 minutes to settle down. Then give it a gentle stir before assembling pops.

Remove The Quick Pop™ Maker from your freezer, insert sticks and pour the strawberry lemonade blend into molds until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy! Repeat with remaining 3 pops.

(Crockpot) Pot Roast

This pot roast was good and extremely easy, however I still like the way my mom makes it better.  I'm going to have to get the recipe from her when I visit.

Pot Roast

by Marie's Cooking Adventures

2-5 pound pot roast (any kind)
1 envelope ranch dressing (dried)
1 envelope Italian dressing
1 envelope brown gravy mix
Potatoes and Carrots
1 to 1-1/2 cup water

If you wanted carrots and potatoes in your CrockPot, cut them to your liking and put in the bottom of your CrockPot. Put Roast on top of vegatables. Sprinkle all 3 spice envelopes on top. Add the water. Cook on LOW for 6-10 hours until tender and veggies cooked through.

Cherries & Cream Pops

I bought myself a toy for the summer... The Zoku Quick Pop maker.  This was the first recipe I tried and it was great!  Of course you don't need a Zoku, but it does make it lots of fun.

Cherries & Cream Pops
by Zoku

6 ounces fresh pitted cherries
½ cup Greek vanilla yogurt
½ cup whole milk
1 tablespoon granulated white sugar

In a blender, combine cherries, yogurt, milk, and sugar. Blend until throughly combined and smooth.

Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the Cherry base into each cavity until you reach the fill line. Let freeze completely and remove the pops with the Super Tool. Repeat with remaining pops.

(Crockpot) Chicken & Stuffing

This was so good.  This to me is comfort food.

Chicken & Stuffing

by Taste of Home

4 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups water
1/4 cup butter, melted
1 package (6 ounces) corn bread stuffing mix (I used stovetop)

Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170°.

Chocolate Chip Mint Cupcakes

Our Relief Society made these for mothers day and they were amazing!!  Laura was nice enough to share the recipe with me.

Chocolate Chip Mint Cupcakes

1 box chocolate cake mix (chocolate fudge, devil's food, etc...probably not german choc)
1 (3.9oz) box chocolate instant pudding
4 eggs
1 cup (8 oz container) sour cream
1/2 cup water
1/2 cup oil
1/2 1 package (6 oz) mini chocolate chips

Mix all ingredients except the chocolate chips, then add chips.  Bake at 350 until done, about 18-23 minutes.  Laura said she made homemade frosting and added mint flavoring.