Creamy Slow Cooker Oatmeal

9 cups water
3 cups oats
3 cups half and half
2 tsp. vanilla
pinch of salt
1 cup brown sugar

Just before going to bed, combine the water and and the oats in a slow cooker. Set to low, cover, and let cook overnight. In the morning, stir in the half and half, vanilla, and salt. Scoop into bowls. Sprinkle with brown sugar.

Chocolate Sundae Pudding Cake

Source: www.BnBFinder.com

Yield: 4-6 servings
RECIPE INGREDIENTS
1 cup flour
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/2 cup packed brown sugar
1/4 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1/8 teaspoon salt
1 cup boiling water
French vanilla ice cream

DIRECTIONS
Preheat oven to 350 degrees F. Grease 4-6 2-cup ramekins. Set aside.

In a large mixing bowl, stir together the flour, 2/3 cup granulated sugar, 2 tablespoons cocoa powder, baking powder, and 1/4 teaspoon salt. Set aside.

In a small mixing bowl stir together the milk, nuts, melted butter, and 1 teaspoon vanilla. Add to the dry ingredients and stir to combine. Pour into ramekins.

In another bowl, stir together the brown sugar, 1/4 cup granulated sugar, 3 tablespoons cocoa powder, 1 teaspoon vanilla, and 1/8 teaspoon salt. Sprinkle the mixture evenly over the batter. Pour the boiling water evenly over each ramekin. Bake 30 minutes.

Recipe reprinted by permission of Rocky Mountain Lodge & Cabins, CO. All rights reserved.

Wings in Sweet and Sour Sauce

Ingredients:

• 18 chicken wings
• 1/4 cup balsamic vinegar or red wine vinegar
• 1 cup apricot preserves
• 1 cup ketchup
• 3 tablespoons prepared horseradish
• 1 cup sweet onion, finely chopped
• 1 teaspoon hot sauce, or to taste

Preparation:

Pat the chicken wings dry and place then in the slow cooker or crockpot.
In a bowl, mix together remaining ingredients.
Taste and adjust seasonings.
Pour the sauce over the wings. Cover the slow cooker and cook on low until the chicken is tender, about 4 to 5 hours.

Canadian Maple Glazed Chicken Wings

2-3 lbs chicken wings
2 Tbsp Worcestershire sauce
A few dashes of Tabasco, to taste
2 Tbsp brown sugar
1/2 cup flour
1 cup maple syrup
1/3 cup chili sauce
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/2- 1/2 tsp crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine chicken wings, Worcestershire sauce, Tabasco and brown sugar. Shake well and refrigerate for as little as an hour and as long as five hours. Shake the bag every hour or so,
Drain and discard marinade. Oven bake at 375 degrees for 15 minutes, then remove and set aside to rest, allowing juices to settle.
While the wings are baking, add the remaining ingredients except for the flour in a bowl and whisk together. This will act as your sauce.
Be aware the sauce will really turn the heat up. After the wings cool, toss them into the flour and then deep fry until crisp. Remove wings and toss them into the sauce for saucy wings or serve the wings crispy and the sauce as dip.

Quick and Easy Mexican Enchilada Sauce Recipe

By Jolinda Hackett, About.com

Ingredients:

* 2 tbsp vegetable oil
* 2 tbsp flour
* 2 tbsp chili powder
* 1/2 tsp cumin
* 1/4 tsp cayenne pepper, or to taste
* 2 cups water
* 1 8 ounce can tomato paste
* 1 tsp garlic powder
* 1/2 tsp onion powder
* 1/2 tsp salt

Preparation:
Heat the oil, flour and chili powder together in a large pot. Allow to cook for a minute or two.

Add the remaining ingredients and bring to a slow simmer. Stir well to combine and dissolve tomato paste in water. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.

Custard Pie

From Martha

Ingredients

Serves 6

• 3 Comice or Bartlett pears, peeled, halved, cored, and sliced
• 1/4 cup melted unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup milk
• 1/4 teaspoon salt
• Confectioners' sugar

Directions

1. Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
2. In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
3. Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

Choco-Holic Cake

• CAKE
• 1 pkg. (18.25 oz.) chocolate cake mix
• 1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
• 1 cup milk
• 1/2 cup sour cream
• 4 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped walnuts
• GLAZE
• 2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
• 3 tablespoons butter or margarine
• 1 1/2 cups sifted powdered sugar
• 2 to 3 tablespoons water
• 1 teaspoon vanilla extract

Directions:
FOR CAKE:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.

COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.

BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.

COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

FOR GLAZE:
MELT Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

POUR glaze over cake.

Coconut Lime Rice Pudding

1/2 cup white basmati rice
a 13- to 14-ounce can light unsweetened coconut milk
1 1/4 cups whole milk
1/2 cup sugar
1 1/2 to 2 teaspoons finely grated fresh lime zest
Garnish if desired: sweetened flaked coconut, toasted

In a bowl soak rice in cold water to cover 30 minutes. Drain rice in a sieve. In a 2- to 3-quart heavy saucepan bring coconut milk, whole milk, rice, sugar, and a pinch salt to a boil and gently simmer, uncovered, stirring occasionally, 25 minutes. Remove pan from heat.

Stir lime zest into pudding. Divide pudding among four 2/3-cup custard cups. Puddings may be made 2 days ahead and chilled, covered.

Serve puddings warm or chilled and garnish with flaked coconut.

Bluerberry Flax Muffins

1/4 cup flax seed
1 3/4 cup whole wheat flour
1 cup all purpose flour
3/4 cup golden brown sugar, packed
2 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups fresh or frozen blueberries (do not thaw)
3 large eggs, beaten
1 1/2 cups milk
1/2 cup unsweetened applesauce
1 tsp vanilla
cooking spray
1 Tbsp flax seeds

Place an oven rack in the middle position and preheat to 375G. Place the 1/4 cup flax seed in a coffee grinder (or blender or small food processor) and process til finely ground.
Place the ground flax seed in a large bowl and whisk in the flours, brown sugar, baking powders, cinnamon and salt. Place the blueberries in a second bowl and coat with 2 Tbsp of flour mixture and mix untiul just combined. Fold berries into batter.
Spray a 12-slot muffin pan with spray (or use muffin liners). Spoon batter into pan; the batter should come right up to the top of each slot. Sprinkle the tops of each muffin with 1 Tbsp of flax seed.
Bake muffins for 25 minutes of til muffins spring back when genlty touched in the center.

Creamy Turkey and Vegetable Soup

1 medium onion, diced
1 medium celery rib, diced
1 medium carrot, diced
1 garlic clove, minced
1/4 cup flour
3 1/2 cups turkey stock
1 /12 cups diced cooked turkey meat
3/4 cup frozen corn kernels
3/4 cup light cream or milk
1 tsp dried sage
Salt and pepper

Melt butter or heat oil in a pot set over medium heat.Add onion, celery, and garlic and cook til softened, about 5 minutes. Mix the flour and cook 2 minutes more. While stirring, slowly pour in stock. Mix in diced turkey, corn and sage, bring the soup to a simmer, and simmer 15 minutes. Mix in cream or milk and heat throughj 1 to 2 minutes. Season with salt and pepper and serve.