6 Tbsp butter
1 cup sugar
1 cup unsweetened applesauce
1 tsp cinnamon
1 tsp vanilla
3 eggs
4 (1 oz) squares unsweetened chocolate, melted
1 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
pinch of salt
1/3 cup buttermilk
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
powdered sugar
In a large bowl, beat together the butter and sugar w/a mixer on high speed 1-2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla and eggs until well mixed. Beat in the melted chocolate until blended. Add the flour, baking soda & powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in chocolate chips and nuts. Scrape the batter into a well buttered 3 1/2 quart crock pot and smooth the top. Cover and cook on the high setting 2 1/4 to 2 1/2 hours, or until a cake tester inserted in the center comes out clean. (Do not cook on the low heat setting for a longer time) Remove the lid and let the cake stand in the crock pot until just barely warm. To get it out of the crock pot, run a sharp knife around the inside edges of the crock and w/a large spatula, carefully lift out the cake in one piece. Sprinkle with powdered sugar over the top and cut into wedges to serve.
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4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz), thawed and squeezed as dry as possible
8 ounces diced ham
1 1/2 to 2 cups shredded cheddar cheese
salt and pepper, to taste
1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup evaporated milk or half-and-half
5 eggs
2 to 3 teaspoons dried minced onion
Lightly butter a 3 1/2-quart slow cooker/Crock Pot. Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk together the soup, milk, eggs, and dried onion.Pour over slow cooker/Crock Pot mixture. Chill for 1 hour or overnight. Cover and cook on low for 3 1/2 to 4 1/2 hours.
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With fall upon us and Pumpkins galore, I thought I would share this with you. Ever wonder what to do with all of that pumpkin meat? Well, now you have your answer.
Pumpkin Butter
8 c pureed pumpkin
4 c sugar
1 1/2 t cinnamon
1 t ground ginger
1/2 t ground cloves
1/4 t ground nutmeg
4 lemons
Squeeze the lemons and add their juice to the pumpkin and spices. Cook the mixture in a crock pot on low until it becomes thick and smooth.
Put the golden pumpkin butter in sterilized, very hot, pint or half pint jars. Seal.
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Bacon Chicken Cheese
1 box stuffing mix
About 4 tablespoons water
6 boneless skinless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
6 slices Swiss cheese
Spray crockpot with cooking spray. Place the stuffing mix on the bottom, add flavor packet. Sprinkle with water. Wrap each frozen breast with 2 slices of bacon. Place on top of the stuffing mix . Pour can of soup over top of chicken. Cook on LOW for 7 to 10 hours or on HIGH for 5 to 7 hours.
Place cheese slices on top to melt 15 minutes before serving.
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