WE COOK: MUFFINS IN THE CROCK-POT?!

Crock-Pot Raspberry Blueberry Muffins

Muffins in the Crock-Pot?!

This months Challenge for the Crock-Pot Ladies was making muffins in the Crock-Pot.

I have to say I am rather surprised this could be done and can't wait to

make them myself.

Prep Time: 15min
Cook Time: 3 hours
Yields: 10 large muffins

Ingredients

2 Cups All-Purpose Flour

3/4 Cup Sugar

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1 Stick Unsalted Butter, Melted

3/4 Cups Whole Milk*

1 Large Egg

1/4 Teaspoon Vanilla Extract

1/2 Cup Mini-Chocolate Chips

3/4 Cup Raspberries

3/4 Cup Blueberries

Jumbo Muffin Cups with foil and paper.

Instructions

1. In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt.
2. Add the butter and combine.
3. In a second bowl, mix together the milk, egg, and vanilla.
4. Gradually add the milk mixture to the flour mixture and stir until combined; the batter will be lumpy.
5. Stir in mini chocolate chips.
6. Toss the berries with the remaining 1/4 cup flour in a bowl.
7. Gently fold the berry mixture into the batter.
8. Fill each muffin cup 3/4 full.
9. Place about 6 ounces water in bottom of crock-pot.
10. Fold a piece of foil in half so that it can fit in the bottom of the crock and fold up edges making a rim so that the water will not be able to get on the foil. Spray with a little Pam.
11. Place foil in crock, avoiding getting water on top and muffin cups on top of foil.
12. You should be able to fit 5 jumbo muffin cups if you are using a 6.5 quart crock-pot.
13. Sprinkle each muffin with a little of the remaining sugar.
14. Add another folded piece of foil on top of those and place remaining muffin cups on top, spraying foil with Pam first.
15. Sprinkle those muffins with a little sugar as well.
16. Cover and cook on high for 2 1/2 – 3 hours.
17. Muffins are done when a knife inserted in the center comes out clean.
18. Let cool before trying to remove from crock.

Notes

The one thing I am discovering about making muffins in the crock is the will not have that “crown” you may be used to. I did a test batch with a boxed mix and those didn’t have the crown either.

You can also make the second layer of muffins separately either later or in a second crock.

*I used skim milk.

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STOCKPILE COOKING ~ CROCK-POT CORN DOG & BEANS CASSEROLE

~source~

I can't wait to make this for my family. 

I have a feeling they are going to love it....& I love that it goes in the crock-pot!

What a perfect meal for a busy weeknight!

Ingredients

6-7 Hot Dogs, Sliced Thin

1 16 Ounce Can of Baked Beans

1 Package Corn Bread Mix (Mixed Per Package)

Instructions

1. Add baked beans and hot dogs into crock-pot (3 qt works fine)
2. Mix together.
3. Cook on low for 1 hour 30 minutes until liquid is starting to bubble.
4. In a small bowl, mix corn bread per package.
5. Add a layer of corn bread mixture to the top of the baked beans and hot dog.
6. Put lid back on crock-pot and cook for an additional 30 minutes or until the corn bread is firm to the touch.
7. Serve.

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STOCKPILE COOKING: CHEESY CHICKEN & BROCCOLI

Cheesy Chicken & Broccoli 

This recipe is so easy, it is a perfect weeknight meal!

Thanks Crock-Pot Ladies!

Ingredients

1 Can of Cheddar Cheese Soup

2 Cans of Cream of Chicken Soup

2 Chicken Breasts, cooked, chopped or shredded

2 Cups Milk

1 Bag of Frozen Broccoli

1/4 Teaspoon of Garlic Powder

Instructions

1. Add ingredients to crock-pot.
2. Stir well.
3. Cook on low for 6 hours.
4. Serve on rice or noodles.

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WE COOK - CROCK POT CHEESECAKE!!

My #1 all time favorite food....

If I could only eat one thing for the rest of my life food......

IS CHEESECAKE!

But making it in the Crock-Pot?! 

MILKA - WHAT?!  I HAVE GOT TO TRY THIS!

If you haven't heard of the Crock-Pot Ladies you have got to check them out!

They have wonderful recipes and of course they are using my 

favorite kitchen gadget....the crock-pot.

Here is their recipe for cooking Cheesecake in the Crock-Pot

Ingredients

3 8oz Packages of Philadelphia Cream Cheese

3 Eggs

3/4 Cup Sugar

6 Graham Crackers (full pieces), pulverized into crumbs

3 Tablespoons of Stick Butter, melted

Instructions

1. Allow Cream Cheese to get to room temperature.
2. Open cream cheese and place in large bowl.
3. Add Sugar.
4. Mix until sugar and cream cheese are well blended.
5. Add the 3 eggs one at a time. After adding an egg, blend, then add the other etc.
6. In a separate bowl, add graham cracker crumbs and melted butter.
7. Mix well as this will form your crust.
8. Choose a pan or small crock type cooking pan that will fit in the bottom of your crock-pot with room left on the side. You want to be able to pull the pan out without too much difficulty.
9. Add the graham cracker crumbs mixture to the bottom of the pan.
10. With a spoon, pat the graham crackers out til you have a smooth layer.
11. Add the cream cheese mixture to the top of the graham crackers.
12. Add 2 to 3 cups water to the bottom of the crock-pot. You need enough to last 2 hours but not too much that it will get in your pan.
13. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
14. Cook for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
15. The cheesecake will begin to crack on the sides.
16. Let cool for 30m to 1h.
17. Remove and let set in the refrigerator for at least 1 hour.
18. Serve.

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