Slow Cooker Creamy Corn

I love corn. I adore it really. I would eat it everyday with every meal...well maybe not breakfast but maybe brunch. It's the best grain in the world and I have yet to meet a corn dish that I didn't like. Now that I have a slow cooker recipe for creamy corn...life just got sweeter.

32 oz of frozen corn, dumped into your slower cooker.
2 (8oz) of cream cheese just placed on top of the corn. (I used one Fat Free block and the other block was Fat FULL)
Then you sprinkle on 2 TBS of sugar.
Next pour on 2 TBS of water.
Lastly take 4 slices of American cheese and crumble on top of everything.
Cover and set your cooker on low and let this cook beautiful for 6 hours, or a little less depending on how fast your cooker cooks.

Once everything is all cooked and melted, stir and serve.

In all honesty I think this dish should be called Cream Cheese with Corn.

It's so rich and creamy and so very perfect.

Slow Cooker Peanut Butter Cake

Slow Cooker Peanut Butter Cake

1 cup all-purpose flour
1 cup sugar (divided!)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup creamy peanut butter (you can use chunky if you prefer)
1/2 cup milk
1 tablespoon canola oil
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup boiling water



Use a 4-quart slow cooker coated well with cooking spray.

In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt.

In the microwave, melt peanut butter for about 30 seconds, and then add to the mix along with milk, oil, and vanilla. Stir really well to combine.

Spread this mixture into the bottom of your slow cooker.

In a separate bowl, mix together cocoa powder, the remaining 1/2 cup of sugar, and 1 cup boiling water.

 Pour this evenly over the peanut butter batter in your cooker.

Cover and cook on high for 2-4 hours, or until the top has set and an inserted toothpick Let the cake sit uncovered in an unplugged slow cooker for about 20 minutes, then serve warm in dessert bowls.

The chocolate really made this dessert work. I think the next time I try this recipe I'm going to cut back on the flour and add a touch more peanut butter, the cake just seemed a little heavy. Over all very tasty and worth making again.

Slow Cooker Candy

Slow Cooker Candy, or as I like to call it.....Candy of the Gods. Honestly, it's like a giant batch of Mr. Goodbar candy bars, but in a cookie like form. Amy, over at The Bear Tracks, was kind enough to share this fabulous recipe with me to help continue my addiction to my slow cooker. :) This recipe makes a ton of cookies/candy so you can share with friends, family, coworkers, or okay you can just keep them all to yourself. :) I was kind enough to share with those around me, the second batch though, may just stay inside these four walls.

Slow Cooker Candy1 jar (16 oz) dry roasted peanuts, unsalted
1 jar (16 oz) dry roasted peanuts, salted
1 pkg. (12 oz) semi-sweet chocolate chips
1 bar (4oz) German chocolate, broken into pieces

3 lbs. (or 2 planks) white bark, broken into pieces

Put ingredients into a 4 or 5 quart crock pot in order listed.

Cover and cook 3 hours on low. DO NOT REMOVE LID.

Turn off and cool slightly.

Mix thoroughly.

Drop by teaspoonfuls (I went big and used fat Tablespoons) onto waxed paper.

Let cool completely.

Just ugly.

You know, some things just don't take a good photo. I mean, no matter what it is, how you light it, what setting you use on the camera it's just! not! going! to! work! That bugs me. I don't know how many times I took a picture of this recipe below. It became a challenge to me after awhile. "I refuse to take a picture of something that looks like slugs slaughtered over egg noodles."

 But alas, I could not for the life of me figure this one out. Hence the great crop job on the plate of food. If I posted the entire plate in one picture I think I might honestly loose the few followers of this blog.

 Though it's ugly and didn't take a picture worth a darn, this is one of the tastier meals I have in my recipe book. My sister found this little ditty. See, she's in love with her slow cooker to, sometimes I think her love for her slow cooker is deeper than my love for mine, but then I just shrug it off, tape another pink heart to my slow cooker and carry on.

 If you're interested in making this ugly dish (and really, it's better looking in person) here's the recipe. So yummy.

Slow Cooker Beef Strogonoff

1-2 lb stew meat

1 large onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

2 sm jars of mushrooms (I use shitaki because I like their earthy flavor better)

1 8oz pkg of Neufchatel cream cheese

1 8oz container of sour cream (light, fat free or whole is fine)

1. Add 1st 5 ingredients to slow cooker. Cook on low 8-10 hours. Or on high 5-6 hours.
2. 15 minutes before serving cook egg noodles according to directions on the package.
3. Cube cream cheese and add to slow cooker
4. Before serving stir in sour cream
5. Serve over egg noodles.  

 I had mine with homemade Sour Dough Bread....lightly toasted with real butter. What a comforting winter meal. Wish we had leftovers.

Part of my love life.

I love my slow cooker, aka crock pot. I mean, I event cut out a pretty big pink heart and taped it to the side of my slow cooker just for this picture. It's love, pure and simple.

I make lots and lots of yummy things with my slow cooker. Like my favorite food ever, Onion Roasted Chicken and my mom's favorite Cheddar Bacon Chicken.

But I wanted to change things up. I wanted to make sweet things with my slow cooker and not just dinner items. I mean, I've already cooked Caramel Sweetened Condensed Milk...it was so delicious. But I found myself needing more from my slow cooker, and after bombing my mom's birthday cake I was looking for something new, easy and fool proof.

Enter: Slow Cooker Chocolate Pudding Cake.

After non-stick spraying the bottom and sides of my slow cooker I whisked 1 large box of instant sugar free chocolate pudding with 3 cups of skim milk. (See it's even on the somewhat healthier side). I poured it into the slow cooker, and didn't' even bother to smooth it out for fear I would disturb the non-stick coating.

Then a box of devil's food cake, mixed up by following the directions on the back of the box. Then carefully, ohhh so carefully over the pudding. DO NOT STIR!

I cooked this wonderfully sweet cake for 2 1/2 hours on high. Let it stand, still covered for 20 minutes. You're going to be so tempted to open the lid before it's cooled down enough and dive right in. I know, I know, does it really make a difference? The chocolate pudding that you added in the beginning has to thicken up some or when you go to serve this you'll end up with gloppy pudding on top of a super moist cake.

Top with cool whip and try not to eat the entire cake in one sitting.

I'm already craving another piece!

Look for more slow cooker recipes coming next week. I got my greedy hands on a few new recipes that I'm itching to try.