Triple Chocolate Cake in the Crockpot

We made this for dessert when we had the missionaries over for dinner last week. Because I knew it would be easy, I asked Alan to make it. He did, and it turned out really moist and delicious. Ingredients:

18 1/2 oz. pkg chocolate cake mix

3.9 oz pkg instant chocolate pudding mix

1 cup (8 oz ) sour cream (I used fat free, it was fine)

4 eggs

1 cup water

3/4 cup oil

1 cup chocolate chips

1. Combine cake mix, pudding mix, sour cream, eggs, water, and oil in electric mixer bowl. Beat on medium speed for 2 minutes. Stir in chocolate chips.

2. Pour into greased slow cooker. Cover and cook on low 6-7 hours, or high 3-4 hours, or until toothpick inserted near center comes out with moist crumbs.

3. Serve with whipped cream or ice cream.

Restaurant Style Bread Sticks

I have been on a quest for the perfect bread sticks for a long time now. This one is my favorite! The dough makes two, it freezes well, so I make 1 half into bread sticks and freeze the other half for bread sticks later! I got this recipe from Lauren's Latest. Here is a picture of how mine turned out. I don't have a stand mixer so I do everything by hand and it works out the same.

Basic Pizza Dough
yield: 2-12 inch pizzas, approximately 1 lb. of dough
Print This Recipe

Ingredients:
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

Directions:
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.

Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. It should look something like this when it’s done!

The dough should be smooth and easy to work with. And the bowl should be clean!

Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. That’s it!

Cheesy Garlic Bread Sticks
yield: 1- 12 inch pie

Ingredients:
1/2 recipe Fail-Proof Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet…a tip I got from Natalie!}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot, with marinara.

Vegetable Skeleton

I found this on Be Different Act Normal and though it was so cute. Had to share.

Not so good for you, but healthier than store bought Potato Chips

I had the Relief Society sisters over for our monthly Cooking Club last night. I taught them how to make Sweet and Sour Chicken, which you have to fry, so I was in a frying mood. So, for lunch today I sliced up some potatoes super thin and made some potato chips !! Yum.

Here's how you do it:

1.Heat cooking oil in a sauce pan or a deep fat fryer to 350. I use Canola oil because it's healthier than vegetable oil.

2.Slice up a potato SUPER thin. The thinner the slice is, the crunchier the chip will be. You might have to try a couple of slice until you get your desired thickness. We like them crunchy.

3.Place the potato slices in the hot oil. Fry them for about a minute until they are golden.

4.Remove the potato slices from the oil and let drain on paper towel. Season with salt and any other seasonings you like.

Enjoy!

PS. If I remember, I'll put the Sweet and Sour Chicken recipe on here later. :)

Crunchy Pomegranate Salad

I need to stop telling you all my best recipes, so I have something good to make when you visit!! I'm getting really excited for the Holiday's and have to share one of our favorite, and most requested recipe. Oh yeah, and about visiting and holidays...mark your calanders because I am planning a BIG and FANCY, Thanksgiving 2012 since we'll be done with school and have a house (crossing fingers), most likely in Idaho. Everyone is welcome to come!

Anyways- on to the recipe...
This comes from Taste of Homes Holiday Celebrations 2009.

Crunchy Pomegranate Salad

• 2 cups heavy whipping cream
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 2-1/2 cups pomegranate seeds (about 2 pomegranates) * I only use 1 and it's plenty!!*
  
• 2 medium apples, peeled and cubed
• 1 cup chopped pecans, toasted

• In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Fold in pomegranate seeds and apples. Sprinkle with pecans. Serve immediately. Yield: 16 servings (1/2 cup each).

If you like this then you better come see us for 2012!!

Kaitlyn's Recipe

Kaitlyn and Sarah both love to "cook", and they make up their own recipes all the time. When we got back from taking the big kids to school this morning, she decided that instead of the usual cereal and milk, that she would make her own recipe. I let her do it completely on her own. At the end she tasted it, and thought it was pretty good. I tasted it too, and honestly it wasn't that bad. Though I don't really recommend anyone actually making it, she was just so proud of it, I told her she should write down her new recipe. She was super excited about that, and got out her school writing paper and a pencil. I helped her with the spelling. So, here's Kaitlyn's recipe for your veiwing pleasure

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Homemade Hamburger Buns

This is the most tastey bread I have ever made. I love these homemade hamburger buns. I won't buy store bought ever again. I like to make a double batch and freeze a bunch so I have them on hand. They are so mouth watering good. Whenever I make them we just have to have sloppy joes or a hamburger.

This recipe is from Annie's Eats. And if you're cool like me and don't have a kitchen aid then you have to mix it by hand, which isn't too bad on this recipe.

Light Brioche Burger Buns
Ingredients:
3 tbsp. warm milk

1 cup warm water
2 tsp. instant yeast
2½ tbsp. sugar
1½ tsp. salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2½ tbsp. unsalted butter, softened

For topping:
1 large egg beaten with 1 tbsp. water, for egg wash
Sesame seeds

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.

Line a baking sheet with parchment paper or a silicone baking mat. Using a dough scraper, divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.

Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400˚ F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.

Remember they freeze well! Make a double batch!