Slow Cooker Chocolate Pudding Cake

1 (3.9 oz) pkg chocolate instant pudding*
3 c. milk
1 pkg (2-layer size) chocolate fudge cake mix [and ingredients to make cake]
1/4 c. mini semisweet chocolate chips
2 c. thawed cook whip [or try vanilla ice cream]

Spray 3.5-4.5 qt. slow cooker with Pam. Add pudding mix and milk to slow cooker and beat with whisk for 2 minutes. Prepare cake mix as directed. [Consider substituting strong coffee for the water.] Slowly pour cake mix over pudding. Do not mix or stir. Cover.

Cook on low 2.5-3 hours or on high 1.5-2 hours or until toothpick inserted into center comes out clean. Sprinkle chocolate chips on top. Turn off heat and let sit for 20-30 minutes.

Serve with whipped cream or ice cream.


*Next time I want to try this with caramel (do they make this?) or butterscotch pudding.
From Kraft Recipes

Swiss Chicken

4 boneless, skinless chicken breasts [can use bone-in but may need to cook longer]
8 slices Swiss cheese
1 package stove-top stuffing mix, prepared
1/2 c. melted butter or margarine [can use less]
1 cup cream of chicken soup [just use entire can]
1/4 c. milk

Preheat oven to 350 deg. Rinse the chicken and pat dry. Layer the chicken, cheese and the prepared stuffing ina 9"x13" baking pan. Drizzle with butter. Combine soup and milk and then pour over the layers. Bake, covered with foil, for 1 hour. Yield: 8 servings

(We love to serve this with cranberry sauce and fixings for a "Thanksgiving" meal year-round.)

Sweet and Sour Sauce

Ingredients:
•1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
•4 tablespoons brown sugar
•1 tablespoon ketchup
•1 teaspoon soy sauce
•2 teaspoons cornstarch mixed with 4 teaspoons water

Preparation:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Asian Dipping Sauce

Ingredients
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons minced fresh ginger root
2 teaspoons sesame seeds
2 teaspoons sesame oil

Directions
1. Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Creamy Caramel Apple Dip

3/4 c. brown sugar
1/4 c. sugar
1 tsp. vanilla
8 oz. cream cheese
apple slices

Mix the first four ingredients together until creamy. Serve with apple slices.

Quick Apple Turnovers

Quick Apple Turnovers


(makes 16)

2 cans crescent rolls
2 large apples (granny smith) peeled and cut into 8 pieces each
Separate dough into triangles--place apple wedges on large end and roll up
Place on a buttered 9x13 baking dish

Mix together:
1 1/2 cups of sugar
2 sticks of butter melted
1 tsp vanilla

Pour over rolls:
Take 8 ounces of lemon/lime soda and pour around edges ONLY
Sprinkle with cinnamon and bake at 350 for 40 minutes

Can easily cut recipe in half and use an 8x8 baking dish. Delicious!

Joan Crooks

Pasta in Meaty Tomato Cream Sauce

Servings: 8

1 lb ground beef
3/4 lb mild and/or hot ground Italian sausage
2 medium onions, chopped
2 cloves garlic, minced
1 jar (26 oz) tomato and basil pasta sauce
1 can (14.5 oz) sliced peeled tomatoes with liquid
1 ½ Tbsp dried basil
1/4 c chopped fresh basil
1 c heavy cream
fresh mushrooms
1 lb pasta of choice, cooked al dente

Brown meat and onions in a large skillet. Drain off excess fat.

Transfer to a crock pot. Stir in next 4 ingredients. Cover and cook on HIGH heat setting 4-4 ½ hours, adding fresh mushrooms toward the end of cooking time, if desired. Stir in fresh basil and cream. Spoon the sauce over the cooked pasta and toss. Serve at once.

Easy and delicious!