CHOCOLATE BUTTERSCOTCH LAVA CAKE

A friend hosted a "crock-pot" party New Years Eve which I thought was such a fun idea, and immediately began searching for a specific recipe I had been excited to try.
I wasn't able to locate the recipe I had planned to make - a luscious chocolatey dessert, so I ended up taking an appetizer I wasn't thrilled with!
However, while looking through my extensive recipe pile a few days later, I came across the coveted recipe, and when we tried it, it was every bit as delectable as I had imagined!!

CHOCOLATE BUTTERSCOTCH LAVA CAKE

16 1/2 ounce package dark chocolate cake mix
3.9 ounce package chocolate instant pudding mix, divided
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla
3 1/4 cups milk, divided
3 eggs
8 ounce package chocolate covered toffee bits, divided
1 cup butterscotch chips

Measure 1 ounce of the chocolate pudding mix and set aside.
In a large bowl, beat cake mix, remaining pudding mix, sour cream, butter, vanilla, 1 1/4 cups milk and eggs, with an electric mixer at medium speed for 2 minutes.
Stir in 1 cup of the toffee bits. Pour the batter into a lightly greased slow cooker.
In a medium saucepan, heat remaining 2 cups of milk over medium heat for 3 to 5 minutes, stirring frequently, until hot and bubbling. Remove from heat.
Sprinkle remaining chocolate pudding mix over the batter in the slow cooker, and top with the butterscotch chips.
Slowly pour the hot milk over pudding and chips.
Cover and cook on low for 4 1/2 hours. Let stand for 15 minutes.
Top with ice cream or whipped cream and garnish with remaining toffee bits as desired.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, November 2012

CHEESY CHICKEN BAKE and SLOW COOKER THAI CHICKEN and GARAM MASALA AND SOUR CREAM CHICKEN BAKE

Tuesday is our super busy, crazy, running from one activity to another night. My daughter has horse riding lessons right after school and we make it home in time with barely 30 minutes until my oldest son and husband walk out the door for Scouts.
I have been tempted to stop and pick dinner up on the way back into town from the stable, but so far  I have managed to make meals in advance. The slow cooker has been the quickest and easiest and my cooking method of choice for these hectic evenings, as it doesn't require any hurried re-heating, a big deal with so little time to enjoy our dinner and time together.

CHEESY CHICKEN BAKE

1 1/2 pounds of tomatoes, cut into large cubes
1 onion, finely chopped
1/2 cup chopped parsley or basil
3 cloves garlic, chopped
2 tablespoons olive oil
4 to 5 boneless, skinless chicken breasts
1 cup grated fontina

Heat oven to 350F.
In a 9 by 13 inch baking dish, toss tomatoes, onion, 1/4 cup parsley or basil, garlic and olive oil, season with salt and pepper.
Place chicken on top of tomatoes, season. Bake 30 minutes, turn chicken and bake again until sauce bubbles and chicken is cooked through, about 20 minutes more.
Sprinkle with cheese, bake another 2 minutes, garnish with remaining parsley or basil
Enjoy!

Recipe adapted from Rachael Ray Magazine, September 2013
www.rachaelraymag.com/recipes/‎

SLOW COOKER THAI CHICKEN

2 pounds boneless, skinless chicken breasts
1 red and 1 green bell pepper coarsely chopped
1 1/2 cups chicken broth, divided
1/4 cup soy sauce
1 tablespoon ground cumin
3 tablespoons minced garlic
1/2 teaspoon red chili pepper flakes
salt and freshly ground black pepper to taste
2 tablespoons cornstarch
2/3 cup creamy peanut butter
1 tablespoon soy sauce
1/4 cup lime juice
1/4 cup chopped fresh cilantro
3 green onions, chopped
1/2 cup roasted peanuts chopped
rice, to serve

Place chicken, bell pepper, and onion in slow cooker. Pour soy sauce, chicken broth, cumin, garic, chili pepper flakes, salt and pepper over chicken. Stir well to combine. Cover and cook on high for 3 hours. After this time, whisk togeher cornstarch, peanut butter, 1 tablespoon soy sauce and lime juice together with 1 cup of chicken broth. Mix together until smooth, and then stir back into slow cooker to blend well. Cook an additional 20 to 30 minutes, until sauce is well thickened.
Garnish with cilantro - serve over rice if desired.

Enjoy! Please pass onto your friends!

Recipe adapted from The Holiday Cookbook, November 2008
www.arkansasonline.com/news/features/food

GARAM MASALA AND SOUR CREAM CHICKEN BAKE

2 tablespoons vegetable oil
1 onion, thinly sliced
8 pieces of chicken (I used chicken tenders)
1/2 cup sour cream
1/2 cup plain Greek yogurt
1/3 cup fresh lemon juice
1 tablespoon garam masala
1/2 teaspoon turmeric
salt to taste

In a large skillet, heat oil on medium. Add onion and cook 10 minutes, or until golden.
Meanwhile, cut shallow slits in chicken to help infuse spices.
In a mixing bowl, combine the cooked onions, sour cream, yogurt, lemon juice, garam masala, turmeric and salt. Mix until smooth. Pour into a resealable plastic bag, add chicken and turn to coat, place bag in shallow pan and let marinate in refrigerator for 4 to 6 hours.
When ready to bake, heat oven to 350F. Transfer chicken and marinade into an 8 by 12 inch baking dish. Bake 45 minutes or until chicken is no longer pink. Serve chicken with sauce.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2013
www.arkansasonline.com/news/features/food/‎

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS and SLOW COOKER BEEF TACOS and BLACK BEANS AND YELLOW RICE and MEXICAN COLESLAW and MEXICAN BROWNIES

A friend had Lasik surgery, which she was thrilled with, and I was thrilled to help out in some small way, and take her and her family dinner - even though it gave her respite from cooking for only one night.

I settled on a Mexican theme, and hoped it was a fiesta feast they would enjoy!

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS

1 garlic clove, minced
1 can garbanzo beans, rinsed and drained
1/4 cup tahini
juice and grated peel of 2 lemons
1 packet (1.25 ounces) taco seasoning mix, divided
1 can (4 ounces) diced green chiles
6 flour soft tortillas or corn chips, for serving

Pulse garlic, beans, tahini, lemon juice, lemon peel, and all except 1 tablespoon of seasoning mix. Pulse several times until well combined. Pour into a bowl, fold in chiles.
Heat oven to 350F. Cut tortillas into 6 to 8 wedges, spread evenly on cookie sheet, spray with cooking spray, sprinkle with remaining 1 tablespoon seasoning mix.
Bake 4 minutes. Remove from oven, turn wedges over and bake 4 minutes more or until toasted and crispy. Serve with hummus.
Enjoy!

Recipe adapted from Homemade Mexican Favorites, 2012

www.ortega.com/

SLOW COOKER BEEF TACOS

2 pounds boneless beef chuck roast, cut into cubes

1 teaspoon salt

1 tablespoon vegetable oil

1 tablespoon chili powder

1 (6 ounce) can tomato paste

2 cups beef broth

1 onion

1 (8 ounce) can tomato sauce

1/2 green bell pepper

1 teaspoon ground cumin

1/2 teaspoon pepper

flour tortillas, warmed

toppings: sour cream, shredded cheese

Sprinkle beef evenly with salt.

Cook beef, in batches, in hot oil in a skillet over medium-high heat 5 to 7 minutes or until browned on all sides. Place beef in slow cooker, add chili powder, tomato paste, beef broth, onion, tomato sauce, green bell pepper, ground cumin, and pepper. Stir to combine, cook on high 4 hours or low for 6 hours, or until beef is tender.

Serve with tortillas and desired toppings.

Enjoy!

Recipe adapted from Southern Living

www.southernliving.com/food/

BLACK BEANS AND YELLOW RICE

1 package yellow rice mix

2 cans black beans, drained and rinsed

1 can mexican style stewed tomatoes

1 can chopped green chiles

1 cup shredded cheese

Prepare rice mix according to package directions. Heat beans, tomatoes, and chiles in a large skillet over medium heat. Add rice and cheese, stirring until cheese melts.

Enjoy!

Recipe adapted from Southern Living 

www.southernliving.com/food/

MEXICAN COLESLAW

1/3 cup olive oil

2 tablespoons orange juice

2 tablespoons lime juice

1 garlic clove, minced

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

1 (10 ounce) package finely shredded cabbage

1/2 pound jicama, shredded

1 carrot, shredded

1 jalapeño pepper, seeded and diced

1/4 cup fresh cilantro

Whisk together olive oil, orange juice, lime juice, garlic, cumin, salt and pepper, in a large bowl. Add shredded cabbage, jicama, carrot, jalapeño pepper and cilantro, and toss to coat.

Enjoy!

Recipe adapted from Southern Living

www.southernliving.com/

MEXICAN BROWNIES

FOR BROWNIES
4 ounces semi-sweet chocolate, chopped
1/2 cup butter
1 1/4 cups brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
3/4 cup flour
1 cup chocolate chips
FOR THE BROWN SUGAR TOPPING
1 cup brown sugar
1/4 cup cream
1 tablespoon butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

MAKE BROWNIES
Heat oven to 325F. Line an 8 inch pan with foil, extending foil over sides. Stir semi-sweet chocolate and butter in large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
MAKE TOPPING
Whisk sugar, cream and butter in small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat, mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour.
Enjoy!

Recipe adapted from Bon Appetit, August 1996
www.bonappetit.com/magazine/toc