Update: Where I've Been
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Creamy Veggies:
Ingredients:
12 oz fresh broccoli
16 oz fresh green
beans
1/4 cup sour
cream
1/2 cup shredded
cheddar cheese
1/4 cup shredded
parmesan cheese
2 Tablespoons
butter
1/2 teaspoon
black pepper
1/2 teaspoon
garam masala
2 whole jalapeno
peppers (don't chop them up, just lay them nicely on top)
2 Tablespoons
water
Directions:
Wash and trim
your vegetables, put into crockpot. Cover them with the sour cream, cheeses,
butter, spices, and add your touch of water.
Cook on low for 4-5 hours.
Turtle Pudding:
Ingredients:
1 (16-ounce) box brownie mix
1
large egg
1/4
cup canola oil
1/4
cup water (room temp, or slightly warm)
1
cup chocolate chips
1/2
cup chopped walnuts
20
wrapped soft caramels (unwrapped)
whipped
cream or vanilla ice cream for serving (optional)
Directions:
Use a 4 or 6 quart slow cooker with an inserted oven safe dish.
In a mixing bowl, combine the brownie mix, egg, oil, and water. When batter has formed, stir in the chocolate chips and walnuts. Pour batter into your dish. Unwrap all of the caramel candies and press them into your brownie batter.
Add 1/2 to 1 cup of water into the bottom of your slow cooker, then lower in the brownie dish. Be careful not to splash any water into your batter.
Cover and cook on high for 3 to 4 hours, or until the edges have pulled away from the sides and the center has set.
Unplug your cooker, and let the dish set in it for 1 hour with the lid off before removing. Serve warm with whipped cream or vanilla ice cream.
Apple Crisp:
Ingredients:
9 smallish apples
1/4
cup butter
1/3
cup brown sugar plus another 2 Tablespoons for crumb topping
1/4 cup orange juice
2 Tablespoons
vanilla extract
1
cup crushed gingersnaps or graham crackers.
Preheat your crock on high, and butter the inside of the crockpot.
Chop up the apples and place them in the bottom. Cover with the remaining
ingredients. Cube your butter. Toss the orange juice, cubed butter, brown
sugar, vanilla and apples together.
Mix your crushed gingersnaps/graham crackers and add 2 tablespoons of brown sugar. Layer on top of apples.
Cover and cook on high for approximately 3 hours, or until apples are sufficiently tender.
Hi, all! Long time no Wordsmith Wednesday, eh? There's lots of life that's been happening, but I am so, so pleased to be back this...