Eating Well: Slow cooking so simple, so good
Tried a couple of new crockpot recipes the last few weeks that I’m anxious to share. And with these cold, cold temperatures, they are great to come home to in the evening and have all ready to go.
I’m always a little skeptical when a recipe sounds a little too easy to be true, but this time I can honestly say I was pleasantly surprised.
Preparing the “Creamy Potato Soup” was literally a matter of mixing everything together in the crockpot. The hardest part was chopping the onion, and adding the cream cheese at the end. The end result was deliciously creamy and definitely a ‘make again’ meal that was complete, served with a loaf of French bread and a tray of thinly sliced cold cuts and cheese on the side.Keeping with the ease of crockpot cooking, I had company this last week one evening and wanted a no fuss dessert. I ran across a fudge cake recipe I had clipped and saved that you can prepare in the crockpot. It sounded easy and decadently delicious, and “The Triple Mess Chocolate” cake certainly didn’t disappoint. It screamed chocolate and was every bit as gooey, rich and good as its name implies. I even took the chocolate theme a step further by adding the big chunk chocolate chips instead of the regular. Next time I might throw in a few nuts and a little coconut and then top it with a jar of marshmallow cream once the cake is through cooking and still hot.The other recipes I share this week are also slow cooker fare, some of which I haven’t tried, but they will be at the top of my list to do so in the next couple of weeks. I have eaten the “Cheesy Wild Rice Soup” as served up by a friend on several occasions, and it too, is scrumptious.Until next time, from my kitchen to yours, happy cooking!
Creamy Potato Soup1 (30 ounce) bag frozen hash brown potatoes3 (14 ounce) cans chicken broth1 (10.75) ounce can cream of chicken soup½ cup chopped onion¼ tsp. ground black pepper1 (8 ounce) package cream cheese, softenedGarnish: minced green onionCombine potatoes, broth, soup, onion and pepper in 6-quart crockpot. Cover and cook on low for five hours. Stir in cream cheese and cook another 30 minutes, stirring occasionally, until combined. Garnish with the green onions, if desired.
Cheesy Wild Rice Soup1 pound Velveeta cheese, cubed1 pound bacon cut into small pieces and drained2 ½ cups milk1 pint half and half1 cup of cooked wild rice1/3 cup finely chopped onions2 cans cream of potato soupPlace everything in crockpot, cook on low until cheese is melted and onion is cooked and heated through. Also, may be cooked on stovetop over low heat.
Triple Chocolate MessMade in crockpot1 package chocolate cake mix1 pint sour cream1 small bag chocolate chips1 small package instant chocolate pudding, dry¾ cups oil4 eggs1 cup waterSpray crockpot with nonstick spray. Mix all ingredients well for about two minutes. Pour into crockpot. Cook on low for five to six hours. Serve in bowl with ice cream or whipped cream. Serves 10-12
Hot Fudge Cake1 cup packed brown sugar1 cup flour3 tbsp. unsweetened cocoa powder2 tsp. baking powder½ tsp. salt½ cup milk2 tbsp. melted butter½ tsp. vanilla¾ cup packed brown sugar¼ cup unsweetened cocoa powder1 ¾ cups boiling waterVanilla ice creamMix together one cup brown sugar, flour, 3 tbsp. cocoa, baking powder, and salt.Stir in milk, butter, and vanilla. Spread over the bottom of greased slow cooker.Mix together ¾ cup brown sugar and ¼ cup cocoa. Sprinkle over mixture in slow cooker.Pour in boiling water. Do not stir.Cover and cook on high 2-3 hours, or until a toothpick inserted in center comes out clean.Serve warm with vanilla ice cream. Serves 6-8
Cherry Delight21-ounce can cherry pie filling1 package yellow cake mix½ cup butter, melted1/3 cup walnuts, optionalPlace pie filling in greased slow cooker.Combine dry cake mix and butter, mixture will be crumbly. Sprinkle over filling. Sprinkle with walnuts.Cover and cook on low four hours or high two hours.Allow to cool. Serve in bowls with scoop of ice cream. Serves 10-12.