Saturday, September 22, 2012

Crock Pot Peach Cobbler

1/3 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup buttermilk biscuit and baking mix (Bisquick)
2 eggs
2 tsp. vanilla extract
1 Tbsp. butter, melted
Half of a 12 oz. can evaporated milk
2 cups peaches, fresh, frozen, or canned, sliced (if canned, drain slightly)
3/4 tsp. ground cinnamon

Combine sugar, brown sugar, and baking mix in a large mixing bowl.  Add eggs and vanilla. Mix well.  Add butter and milk. Mix well.  Add peaches and cinnamon.  Mix well.  Pour into greased crock pot.   Cover an cook on low 6 to 8 hours. 

Serve warm with whipped cream or vanilla ice cream.  Great warm dessert for a cold winter evening.
Makes 6 serving
ideal crock pot: 1 1/2 quart

Orange Yams

6 to 8 medium yams
2 apples, peeled and thinly sliced
3 Tbsp. butter, melted
2 tsp. orange zest
1 cup orange juice
2 Tbsp. cornstarch
1/2 cup packed brown sugar
1 tsp. salt
Dash of ground cinnamon and/or nutmeg
Garnish:  chopped pecans

Place yams and apples in crock pot.  Stir in butter and orange zest.  Combine remaining ingredients in small bowl.  Pour over yams and apples.  Cover and cook on high 1 hour and then on low 2 hours or until apples are tender.  Garnish if desired.
You can substitute a 40 oz. can of yams or sweet potatoes or approximately 4 cups cubed butternut squash for the sweet potatoes.

Makes 6 to 8 servings
ideal crock pot:  3 1/2 quart

Autumn Brisket

3 lb. boneless beef brisket
salt and pepper to taste
1 lb. head cabbage, cut into wedges
1 large (3/4 lb.) sweet potato, peeled and cut into 1 inch pieces
1 large onion, cut into wedges
1 medium Granny Smith apple, cored and cut into 8 wedges
2 10 3/4 oz. cans cream of celery soup
1 cup water
2 tsp. caraway seeds (optional)
Garnish: fresh parsley

Place brisket in crock pot.  Sprinkle salt and pepper over meat to taste.  Top with cabbage, sweet potato, and onion.  Season to taste with salt and pepper.  Place apple wedges over vegetables.  Combine soup, water, and caraway seeds in a medium bowl.  Spoon mixture over brisket and vegetables.  Cover and cook on high 4 to 5 hours or on low 8 to 9 hours or until brisket and vegetables are fork-tender but not dry or mushy.  Garnish if desired.

makes 8 servings
ideal crock pot:  6 quart oval

Monday, September 3, 2012

Ice Cream Oreo Cake

1 lb. Oreo's, crushed (save 1 cup crushed Oreo's)
4 Tbsp. butter, melted

Mix together (white cream and all)  and put in bottom of 9 x 13 pan.

1/2 gallon vanilla ice cream, sliced into 6 slices

Spread 1/2 jar (13 ox.) marshmallow creme, Layer of hot fudge sauce, Layer of Cool-Whip, sprinkle with reserved crushed Oreos, Freeze for 3-4 hours.

7 Layer Cookies

1 cup crushed Graham Crackers
1 stick of Melted Butter
1 Pkg. Choco Chips
1 Pkg. Butterscotch Chips
1 cup Coconut
1 cup Nuts (your choice)
1 Can Sweetened Condensed Milk

Layer ingredients in a 9 x 13 pan, creating a crust with grahams and butter, ending with drizzling the whole can of sweetened condensed milk on top.  Bake for 30 minutes at 350.  Cut and enjoy!

Cookie Salad

1 large packet vanilla pudding (dry)
1 pint sour cream
1 large contain cool whip

Mix together.

mandarin orange
any other fruit that you desire

Toss with budding mixture

Fudge strip cookies

Crumble and mix in just before serving.

Bon Bons

1 dark chocolate cake mix
1 (16 oz.) container dark chocolate frosting
chocolate sprinkles, cocoa, cinnamon and powdered sugar

Prepare cake mix according to directions; cool.  Crumble cake into large bowl and stir in frosting completely.  Form each bon bon into a bite-sized ball and place on parchment lined tray.  Cover with plastic wrap and freeze for at least one hour.  Let bon bons sit at room temperature until the outside is barely tacky.  Roll each ball in your choice of coatings.