Easy Crockpot Chocolate Fondue

I threw a baby shower at my house on Thursday and thought it would be easy to do fondue. It was. I borrowed my friend's fondue pot to heat it up but I could have just used a little crockpot.  I used plain milk chocolate symphony bars but I think the toffee kind would be really good to try.  We had the chocolate with strawberries, pineapple, marshmallows, pretzels, bananas, wafer cookies, and apples. My favorites to dip it in ended up being the pretzels and the apples. I doubled this recipe for the shower.

Symphony Bar Fondue in the Slow Cooker

Makes 10 servings

Ideal slow cooker size:  2-3 quart

Cooking time:  1-2 hours

12 oz of Symphony bars (I used 2 huge
candy bars…they were even bigger than king size)

1 cup heavy cream

1.  Break up the candy bars and place
in slow cooker. Add cream. 

2.  Cover and cook on HIGH for 1-2
hours. Stir until creamy. Turn slow cooker to warm and dip pieces of banana,
apple, marshmallow, angel food cake, or pretzels into chocolate.

https://www.365daysofcrockpot.com/day-342-symphony-bar-fondue/#more

Lunch Lady Brownies

These are really good and really rich.  They were actually better the second day--after they had completely cooled. I could not stay away from them!  They are dangerous. So so good! I may try cutting down the sugar next time--maybe at least in the frosting.

Lunch Lady Brownies

Prep Time

15 min

Cook Time

30 min

INGREDIENTS

1. 1 cup butter, melted
2. 1/2 cup unsweetened cocoa powder
3. 2 cups all-purpose flour
4. 2 cups granulated sugar
5. 4 large eggs
6. 4 teaspoons vanilla extract

CHOCOLATE FROSTING

1. 1/4 cup butter, softened
2. 1/4 cup milk ( I use 2%)
3. 1/4 cup unsweetened cocoa powder
4. 3 cups powdered sugar

INSTRUCTIONS

1. Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
2. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
3. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
4. Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
5. FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

NOTES

1. Yields: 12 large brownies or 24 small brownies

By Holly

Adapted from Saltbox House Creations

http://life-in-the-lofthouse.com/lunch-lady-brownies/

Chocolate Chip Treasure Cookies

Mark especially loved these. I love coconut so I liked them pretty well too. It is kind of weird that there are no eggs in this and that they have graham crackers in them.  They are tasty though.  I used my blendtec for the graham cracker crumbs. 

1. Chocolate Chip Treasure Cookies
   YIELD: MAKES ABOUT 2 TO 2 1/2 DOZEN COOKIES, DEPENDING ON SIZE
   If you find your cookies are spreading while baking, try using a convection oven set to 325 degrees (if you have one) OR bake at 375 degrees instead of 350 degrees (see Instagram experiment here).

   The original recipe only ever called for coconut, but over the years, I've found oats to be an acceptable substitute for coconut-haters (the horror!). The cookies aren't quite as soft and chewy as the oats absorb more liquid than coconut, but they are still terribly delicious. I've found old-fashioned rolled oats work best as compared to quick oats.
   INGREDIENTS
   • 1 1/2 cups graham cracker crumbs (about 6.5 ounces/13 rectangle crackers)
   • 1/2 cup (2.5 ounces) flour
   • 2 teaspoons baking powder
   • 1/4 teaspoon salt
   • 14-ounce can sweetened condensed milk
   • 1/2 cup (4 ounces, 8 tablespoons) butter, room temperature
   • 1 1/3 cups (4 ounces) sweetened, shredded coconut or 3/4 cup (3 ounces) old-fashioned oats
   • 2 cups (12 ounces) semisweet chocolate chips
   • 1 cup walnuts or other nuts, chopped (optional)
   • 
     
   1. Preheat the oven to 350 degrees F (see note above).
2. In a small bowl, add the graham cracker crumbs, flour, baking powder and salt. Whisk to combine.
3. In a large bowl with a handheld electric mixer or a stand mixer fitted with the paddle attachment (or by hand with a spoon), beat the sweetened condensed milk and butter until smooth and creamy, 1-2 minutes.
4. Add the dry ingredients; mix until mostly combined. It's ok if a few dry streaks remain.
5. Stir in the chocolate chips, coconut, and nuts (if using).
6. Drop the cookie dough by rounded tablespoons onto ungreased cookie sheets.
7. Bake for 8-10 minutes.
8. Let the cookie rest on the baking sheet for 1-2 minutes before removing to cool completely on a wire rack.

Recipe Source: from Debbie R. via Aunt Marilyn
Recipe originally published April 2008; updated with new photos, commentary and recipe notes. 
https://www.melskitchencafe.com/chocolate-chip-treasure-cookies/

Perfect Pot Roast and Gravy in the Crockpot and Instant Pot Mashed Potatoes

Oh man! This was the best Sunday dinner I have ever made. I usually don't care much for meat but this, this was so good. I couldn't stop eating this. The gravy was amazing too! I hated that I had to  brown the meat first but it was worth it. The flavors were great. I made the mashed potatoes in the instant pot and it made it a simple Sunday dinner that tasted amazing! 

1. Perfect Pot Roast and Gravy
   YIELD: SERVES 8-ISH
   I know the allspice might seem a little strange here, but it is one of the keys to absolute deliciousness. It's not overpowering - just a perfect addition to balance the flavors.

   As I mentioned in the post, chuck roast is the best cut of meat for pot roast; rump roast would be a close second.

   I mention this in the recipe, but take care with the salt and pepper if you are using regular beef broth and not low-sodium. All brands differ in salt content; it's better to salt later than have it too salty from the beginning.
   INGREDIENTS
   Roast:
   • 3 to 5 pound chuck roast, trimmed of extra fat
   • Coarse, kosher salt and pepper
   • 2 tablespoons olive oil
   • 1 to 2 large yellow onions, sliced in thick rings
   • 3 cloves garlic, smashed
   • 8 ounce can tomato sauce
   • 3 cups low-sodium beef broth
   • 2 tablespoons Worcestershire sauce
   • 1/4 teaspoon allspice
   • 1/4 teaspoon dried thyme
   • 1/2 to 1 teaspoon coarse, kosher salt
   • 1/4 to 1/2 teaspoon black pepper
   • 1 bay leaf
   • 6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces
   Gravy:
   • 6 tablespoons butter
   • 1/2 cup all-purpose flour
   • 3 to 4 cups juices/drippings from roast
   1. Season the roast on all sides with a few pinches of salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.
3. Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
4. In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the yummy browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). Add the bay leaf.
5. Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat).
6. Nestle the carrots around the roast.
7. Cover and cook on low 8-9 hours until the meat is very tender.
8. Transfer the meat, carrots, and onions to a platter and tent with foil.
9. Remove the bay leaf and pour the drippings/juice from the slow cooker into a large measuring cup (or into a fat separator if you want to pour off excess fat).
10. For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly (no lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
11. Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.
12. Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).

Recipe Source: from Mel’s Kitchen Cafe (thanks to my friend Amy W. for long ago giving me the tip about allspice – yum!)
https://www.melskitchencafe.com/perfect-pot-roast-and-gravy/

Instant Pot Mashed Potatoes

I can't remember how many potatoes I used. 6-8 russets? I think I cut them in half or quartered? I covered them with an inch of water, cooked them for 8 minutes, did the quick release method, then drained, mashed, and seasoned them.  They were really good! I got the idea from Mel's Kitchen

Pumpkin Pie Muffins and Basic Cream Cheese Frosting

I accidentally bought pumpkin pie filling and needed a recipe to use it up. These muffins were really good. I also made the frosting and they ended up tasting much more like cupcakes. They were gone pretty fast.  I think I may have cute down on the sugar but I can't really remember.

• Prep
  20 m
• Cook
  30 m
• Ready In
  50 m

1. • 1 1/2 cups whole wheat flour
   • 1 1/2 cups all-purpose flour
   • 5 teaspoons pumpkin pie spice
   • 2 teaspoons baking soda
   • 1 1/2 teaspoons salt
   • 1 (30 ounce) can pumpkin pie filling (such as Libby's®)
   • 3 cups white sugar, or more to taste
   • 1/2 cup vegetable oil
   • 1/2 cup water
   • 4 large eggs
2. Preheat oven to 330 degrees F (166 degrees C). Grease 24 muffin cups or line with paper liners.
3. Mix whole wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.
4. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack.
5. http://allrecipes.com/recipe/234646/pumpkin-pie-muffins/
6. Basic Cream Cheese Frosting
7. 1/2 cup butter, softened
8. 8 ounces cream cheese
9. 4 cups confectioners' sugar
10. 2 teaspoons vanilla extract
11. Add all ingredients to list
12. Beat softened butter and cream cheese until well blended.Add powdered sugar and vanilla. Beat until creamy.
13. http://allrecipes.com/recipe/8379/basic-cream-cheese-frosting/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%203

Pasta Salad with Pesto

This was a great pasta salad recipe. I changed it a little to make it easier with the ingredients that I had on hand.  I think I used normal ceasar dressing, not creamy.  I also used normal tomatoes and sliced them. I think I may have added chives? I also pulled out a frozen ice cube of basil I had in my freezer...didn't use fresh. I didn't add any pine nuts. 

1. Tri-Color Pasta Salad
2. YIELD: SERVES 6-8
   I've subbed unsalted sunflower seeds for the pine nuts before with good results (although pine nuts are my preference; love them!).

   You can use regular tomatoes in place of the Roma; I like to give them a light squeeze over the sink after slicing in half to get rid of a bit of water before adding them to the salad.

   The original recipe called for 2 teaspoons sauté spice (equal parts black pepper, salt and garlic powder). I've scaled that amount down over the years and broken it out into separate ingredients in the recipe.
   INGREDIENTS
   • 12-ounce package tri-color rotini pasta, cooked and drained
   • 2/3 cup creamy Caesar dressing
   • 1/2 teaspoon coarse, kosher salt
   • 1/4 teaspoon black pepper
   • 1/4 teaspoon garlic powder
   • 3 roma tomatoes, diced
   • 1 (6-ounce) can black olives, drained and chopped
   • 1/4 cup finely diced red onion (or green onions)
   • 3/4 cup shredded parmesan cheese
   • 6-10 fresh basil leaves, cut into strips or torn into pieces, plus more for garnish, if desired
   • 1/4 cup basil pesto
   • 1/2 to 1 cup toasted pine nuts (optional - see note above for substitutions
   • 
     
   1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
3. Add the rest of the ingredients, except for the pine nuts and extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
4. Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. Before serving, top with pine nuts and fresh basil, if desired.

Recipe Source: from my Aunt Marilyn

Recipe originally posted February 17, 2009

https://www.melskitchencafe.com/tri-color-pasta-salad/