Chocolate Pudding Cake (Slow Cooker)

1 c (5oz) all-purpose flour
1 c (7oz) sugar
1/2 c (1.5oz) Dutch-processed coca
2 t baking powder
1/4 t salt
1/2 c whole milk
4 T unsalted butter, melted
1 large egg yolk
2 t vanilla extract
1/2 c (3oz) semisweet chocolate chips
1 c boiling water

1. Line slow cooker with aluminum foil collar and spray with vegetable oil spray.

2. Whisk flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder, and salt together in large bowl. In separate bowl, whisk together milk, melted butter, egg yolk, and vanilla. Add milk mixture to flour mixture, stirring until just combined. Fold in chocolate chips (batter will be stiff). Scrape butter into prepared slow cooker and spread to edges.

3. Mix remaining 1/2 c sugar with remaining 1/4 c cocoa, then sprinkle over batter. Slowly pour boiling water on top. Do not stir. Cover and cook until top of cake looks cracked, sauce is bubbling, and toothpick inserted into cakey area comes out with moist crumbs attached, about 1.5 hours on high.

4. Remove foil collar and let sit for 10 minutes before serving.

Cherry Cobbler (Slow Cooker)

Since I was a kid eating Mrs. Smith's cherry pies at Christmas time, I love a good cherry pie. So here's a yummy slow cooker cherry cobbler recipe from America's Test Kitchen magazine.

Cherry Filling
4 (15oz) cans sweet cherries in syrup, drained
1/4 c (1.75oz) sugar
1/4 c dry red wine
1T instant tapioca
1/4 t almond extract

Biscuits
1 c (5oz) all-purpose flour
1/4 c (1.75oz)
2 t sugar
2 t baking powder
1/4 t baking soda
1/4 t salt
1/3 c buttermilk
4 T unsalted butter, melted and cooled
1/2 t vanilla extract
1/8 t ground cinnamon

1. For the cherry filling: combine all ingredients in slow cooker. Cover and cook until cherries are soft, about 4 hours on low.

2. For the biscuits: adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment paper.

3. Whisk flour, 1/4 c sugar, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk buttermilk, melted butter, and vanilla together. Gently stir buttermilk mixture into flour mixture until dough is just combined.

4. Divide dough into 6 equal pieces, round gently into biscuits, and space them 1.5 inches apart on prepared baking sheet. In small bowl, mix remaining 2 teaspoons sugar with cinnamon and sprinkle on top of biscuits. Bake until biscuits are golden and cooked through, 15-20 minutes. (Biscuits can be made 4 to 6 hours ahead.)

5. Spoon cherry filling into individual serving bowls and top each with biscuit. Serve.

Chicken Noodle Soup

Rotisserie chicken is so great for so many things - chicken salad, chicken enchiladas, chicken noodle soup. And this is a Cooks Country recipe that is so easy. We love it on weeknights in the winter. 

3 T butter

1 onion, chopped

1 celery rib, sliced thin

2 carrots, peeled and sliced into thin rounds

2 t minced fresh thyme

salt and pepper

8 c low-sodium chicken broth (prefer Swanson's Organic Broth)

4 oz egg noodles (prefer Light and Fluffy)

1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)

1 c frozen peas

INSTRUCTIONS

• 1. Melt butter in Dutch oven over medium-high heat. Cook onion, celery, carrots, thyme, and 1/2 teaspoon salt until lightly browned, about 5 minutes. Stir in broth and simmer, covered, until vegetables are softened, 10 to 15 minutes.
• 2. Add noodles to pot and simmer, uncovered, until tender, about 5 minutes. Off heat, stir in chicken and peas until heated through, about 2 minutes. Season with salt and pepper. Serve.

Chicken Enchiladas

We love these enchiladas! So easy and they taste so fresh. Great go-to recipe when feeding a crew.

2 (10-oz) cans green enchilada sauce
1 1/4 cups chopped fresh cilantro leaves
1 rotisserie chicken, skin discards, meat shredded into bite-size pieces (about 3 cups)
2 1/2 cups shredded Mexican cheese (or mild cheddard cheese)
Salt and pepper
12 6-inch corn tortillas (we like to get the sprouted corn tortillas in the freezer section of the organic area)

• 1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13- by 9-inch baking dish. Puree enchilada sauce and 1 cup cilantro in blender. Combine 1 cup enchilada sauce mixture, chicken, and 1½ cups cheese in large bowl and toss to combine. Season with salt and pepper.

2. Wrap tortillas in clean kitchen towel and microwave until pliable, 30 to 90 seconds. Top each tortilla with ¼ cup chicken mixture and roll tightly. Arrange, seam-side down, in prepared baking dish. Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes. Sprinkle with remaining cilantro. Serve, passing remaining sauce at table.