Slow Cooker Meatloaf

Ingredients:

For the Meatloaf:
• 3 large eggs
• 1 cup diced white onion
• 1 cup diced red or green bell pepper
• 1/3 cup ketchup
• 1/4 cup milk
• 1/4 tsp. onion powder
• 1/2 tsp. salt
• 1/4 pepper
• 25 saltine crackers
• 2 lbs. 10% fat ground beef
For the Sauce:
• 1 cup ketchup
• 1 Tbsp. brown sugar
• 1 tsp. mustard

Directions:

1. In a large bowl, add the eggs,onion, bell pepper, ketchup, milk, onion powder, salt, and pepper. Crush the saltine crackers in next, and mix this all together with clean hands. Add the meat next, only mixing everything until it just comes together.
2. Spray a 6-quart slow cooker with non-stick spray, and shape the meat into a loaf on the bottom of the slow cooker.
3. Cover, and cook on LOW for 5-6 hours, without opening the lid during cooking time.
4. Scoop out the fat with a spoon, discard.
5. Mix together the sauce ingredients, and spoon over meatloaf.
6. Cover and cook for 30 more minutes on LOW.

Source:  themagicalslowcooker.com

Granny’s Chicken Marsala

Ingredients:

2 chicken breast
Flour
Salt and pepper
Olive oil
8 oz fresh mushrooms, your favorite kind
2 Tbsp butter
½ cup sweet Marsala wine
½ cup chicken broth
Parsley for garnish

Directions:

Slice chicken breast in half ; cover with parchment paper and pound to about ¼ inch thickness. Salt and pepper well. Dredge in flour. Coat heavy cast iron skillet with olive oil, enough to coast the bottom. Over medium high heat fry chicken until golden brown, 3 to 5 minutes on each side or so. Remove from skillet to paper towel to soak up any moisture for a few minutes. Transfer to serving dish; cover with foil to keep hot.
Over medium heat add butter to cast iron skillet; scrape up all dripping from chicken. Sauté mushrooms about 5 minutes; season well with salt and pepper. Add Marsala, chicken broth stirring every once in a while until sauce thickens.
Pour mushroom and sauce over chicken and garnish with parsley or oregano
Source: howtoinstructions.us

Copycat Texas Roadhouse Rolls

Ingredients:

4 teaspoons active dry yeast
1/2 cup warm water
2 cups milk scalded and cooled to lukewarm
1/2 cup plus 1 teaspoon sugar, separated
3 tablespoons melted butter, cooled slightly, plus additional for brushing
7-8 cups flour (I used about 7 1/2 cups)
2 whole eggs
2 teaspoons salt

Directions:

In the bowl of an electric mixer, dissolve yeast in the warm water with the teaspoon of sugar.
With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to make a medium batter.  (I added about 2 1/2 cups of flour here.)
Mix thoroughly.
Allow to stand until light and foamy, about 8-10 minutes.
Add melted butter, eggs and salt.
Beat well.
Add enough flour to form a soft dough.
Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes.
While dough is resting, prepare a large bowl by spraying it with cooking spray.
Knead dough until it is smooth and satiny.

Place into prepared bowl and turn over, coating it with oil.

Cover bowl tightly with plastic wrap and set to rise in a warm area until double in size, about 1-1 1/2 hours.

Punch dough down.
On a lightly floured surface and with a lightly floured rolling pin, flatten dough into a rectangle until it is about 1/2-inch thick.
Fold the rectangle in half the short way so that it is about 1-inch in thickness, and lightly roll together to seal the sides together.
Allow to rest for 10 minutes.
With a dough scraper, cut into rolls.
Place rolls on a greased baking sheet.
Cover with a damp towel and allow to rise in a warm area until double in size, about 1 hour or so.
Preheat oven to 350 and bake rolls for 10-15 minutes or until lightly golden.

Upon removing from oven, brush tops with melted butter.
Serve with Cinnamon Honey Butter.

 

Cinnamon Honey Butter Ingredients:

1/2 cup butter (1 stick), room temperature
1/4 cup confectioners’ sugar
1/4 cup honey
1 teaspoon cinnamon

Cinnamon Honey Butter Directions:

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for approximately 30 seconds until lightly whipped.
Add confectioners’ sugar, honey and cinnamon and beat until smooth and thoroughly combined, scraping down the sides of the bowl.
Continue beating on medium-high speed until light and fluffy, about 2-3 minutes.

Source: 365daysofbakingandmore.com

Sky High Biscuits

Ingredients:

1 stick of real butter
2 cups all-purpose flour
3 tsp baking powder
2 tsp sugar
1/2 tsp salt
3/4 cup milk

Directions:

Preheat oven to 450 degrees F. Place your cut out biscuits on a baking sheet and put in the fridge for 10 minutes; this is what makes them sky high. Bake for 12- 14 minutes or longer, until golden brown.

Source: SOUTHERN RECIPES

Chocolate Candy Bar Ice Cream Pie

Ingredients:

• 1 ready made Graham Cracker Crust
• 6-7 cups chocolate ice cream
• 1-1 1/2 cups chopped candy bars (I used Reeses peanut Butter Cups, Hershey's Chocolate Bars and Kit Kats, 2 bars of each)
• 2-4 tablespoons Hot Fudge Sauce
• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar

Directions:

1. Prepare the crust. Using about 2 tablespoons of hot fudge sauce, spread a thin layer up sides and in the crease of the crust. This will help prevent cracking when serving. Set aside.
2. Place ice cream in a bowl and let soften for about 20 minutes, stirring occasionally. Once ice cream is the consistency of soft serve, stir in candy pieces.Spoon ice cream into prepared crust, smoothing it to the edges. Place pie in freezer for 20 minutes.
3. Prepare whipped cream topping. Combine cream and powdered sugar in a mixing bowl. Beat with electric mixer until stiff peaks just begin to form. Do not over beat.
4. Remove pie from freezer and add whipped cream topping. Return to the freezer for at least one hour. Before serving, drizzle remaining hot fudge sauce over top.
5. To serve-remove pie form freezer and let sit for 10 minutes before slicing. Place a sharp knife in a cup of hot water for 2 minutes before slicing pie, this will help the pie slice easier.

Notes:

You can replace the whipped cream topping with cool whip.

Source: chocolatechocolateandmore.com

Mississippi Mud Pie

Flaky pie crust, incredible rich chocolate layer and light whipped cream make this Mississippi mud pie quite impossible for anyone to resist it.

Ingredients:

• 1 refrigerated pie crust (homemade or store bought)
• 3 oz semi-sweet chocolate, roughly chopped
• 1/4 cup butter, diced
• 3 tablespoons corn syrup
• 2/3 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• chocolate shavings

Directions:

1. Heat the oven to 350F.
2. Gently, with your fingers, press the pie crust on the bottom and sides of a 9" pie pan with removable bottom. Set aside.
3. In a heatproof bowl set over a pan of simmering water (make sure the bowl does not touch the water), add the chocolate, butter and corn syrup. With a spatula stir the chocolate mixture until melted and smooth.
4. Remove the bowl from the heat and stir in the sugar, vanilla and the eggs.
5. Pour into the prepared pie pan.
6. Bake in preheated oven for 40 minutes or until the filling is set.
7. Remove from the oven and let cool completely on a wire rack. When you take the pie out of the oven the chocolate filling will be all puffed up. As it cools down, is it deflate a little. Don't panic. It's absolutely normal.
8. Just before serving, whip the heavy cream until form peaks form.
9. With a spatula or a palette knife spread evenly the cream on top of the cooled chocolate layer and decorate with chocolate shavings.
10. With a sharp knife cut the pie into slices.
11. For a somehow clean cut, clean the knife's blade after each cut.

Source: roxanashomebaking.com

Peanut Butter Butterfinger Cheesecake

Ingredients:

Crust:

• 18 whole Oreos (Double Stuf or regular)*
• 1/4 cup (60g) unsalted butter, melted

Filling:

• 24 ounces (670g) full-fat cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 3/4 cup (180g) full-fat sour cream (or full-fat yogurt)
• 1/2 cup (125g) creamy peanut butter*
• 2 teaspoons vanilla extract
• 3 large eggs
• 12 fun-size or 5 regular size Butterfinger candy bars, chopped
• 1/4 cup melted peanut butter for drizzling (optional)

Directions:

Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.

Make the Oreo cookie crust:

In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the spring form pan, as shown in photo above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.

Make the filling: 

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over mix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.
Pour the filling into the cooled crust. Place the spring form pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
Bake for 50-60 minutes or until the center is almost set.* Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled.
Cover leftover cheesecake and store in the refrigerator for up to 4 days. Freezes well up to 1 month, covered tightly. Thaw overnight in the refrigerator.

*Try using peanut butter Oreos in the crust. Yum!

*Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.

*Avoid over baking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.

Source: Sally's Baking Addiction