BROWNIE BOTTOMS
1 cup brown sugar
1
1
/
2
cups water
4 tablespoons cocoa powder
5 cups packaged brownie mix
1 cup milk chocolate chip morsels
4 eggs
6 tablespoons butter or margarine, melted 1 cup water
2 packages instant chocolate pudding
mix (2
3
/
4
- ounces)
1. Lightly grease the slow cooker stoneware with the non-stick cooking spray.
2. In a small saucepan, combine the brown sugar, 1
1
/
2
cups water and cocoa
powder, and bring to a boil.
3. In a small bowl, combine the remaining ingredients to form a batter.
4. Spread the batter into the stoneware, and pour the boiling mixture over this
batter.
5. Cover; cook on High for 1
1
/
2
hours. Turn off the heat and let stand for 30
minutes. Serve warm.
Serves 12
STUFFED ARTICHOKES
1 lemon, sliced in quarters
2 cups bread crumbs
2 cups grated Pecorino Romano cheese
1 large bunch flat leaf parsley, chopped
2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
6-8 artichokes, washed, tops sliced off
and stems trimmed
Fill slow cooker stoneware with lemon slices and about 1
1
/
2
inches of water.
Combine bread crumbs, cheese, parsley, salt, and pepper in a bowl. Spread
artichoke leaves and fill pockets generously with bread crumb mixture until you
reach the soft leaves near the center. Place artichokes in stoneware standing up.
Drizzle olive oil on top of each artichoke. Set unit to High for 1
1
/
2
hours or Low for
3-4 hours. Put on lid and cook until leaves are tender and pull away from heart
easily. Check for doneness after 1 hour (High) or after 3 hours (Low).
Serves 6-8
CHICKEN AND SWEET POTATO STEW
8 chicken breasts, cubed
4 sweet potatoes, peeled and cubed
4 yellow potatoes, cubed
4 carrots, sliced
2 28-ounce cans whole tomatoes
1 teaspoon salt
1 teaspoon black pepper
1
/
4
teaspoon cinnamon
1
/
2
teaspoon nutmeg
2 teaspoons paprika
2 teaspoons celery seed
1
/
2
cup fresh basil
2 cups chicken broth
1. Combine all ingredients in slow cooker stoneware.
2. Cover; cook on Low 6-8 hours or High 3-4 hours.
Serves 12
SCALLOPED POTATOES AND HAM
1 can cream of mushroom condensed soup
1 soup can water
1 ham steak, about 1
1
/
2
pounds, cubed
4 ounces shredded cheddar cheese
Grill seasoning to taste
6-8 large russet potatoes scrubbed clean
and sliced in
1
/
4
- inch rounds
1. Layer potatoes and ham in a slow cooker stoneware sprayed with nonstick spray.
2. Mix the soup, water, cheese, and seasoning together and pour over potatoes and
ham. Set unit on High for 3
1
/
2
hours and then Low for 1 hour.
Serves 6-8
RECIPES
RECIPES
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