Recipe from http://allrecipes.com/Recipe/Slow-Cooker-Stuffing-2/Detail.aspx?evt19=1
To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Get this easy recipe for Chocolate Cupcakes with Vanilla Buttercream Frosting.
Author: Robyn Stone | Add a Pinch
1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
½ cup milk
¼ cup vegetable oil
½ teaspoon vanilla
½ cup boiling water
8 tablespoons butter (1 stick), softened
2½ cups confectioner’s sugar, sifted
2-3 tablespoons milk, heavy cream or half-and-half
¼ teaspoon vanilla
pinch of salt
Preheat oven to 325º F.
Place cupcake liners in muffin tin. Spray lightly with cooking spray.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cupcakes to cool completely.
For the Buttercream Frosting:
Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
Add vanilla and a pinch of salt and combine until well-incorporated.
Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar. For a softer frosting, add more milk or cream.
In large mixing bowl place the sugar, oil, and eggs. Beat with electric mixer. Stir in vanilla and zucchini and milk. In separate bowl stir together the flour, cocoa, baking soda, baking powder, and salt. Add to sugar mixture and stir well to mix. Pour into greased cookie sheet. Bake in 360F oven for 20 minutes until done.
Frost while warm.
1/2 cup butter
6 Tbsp. evaporated milk (I used just reg cream or milk)
This recipe is from Fit-tabulous FB I have not tried this recipe yet but it sure does look delicious!
Ingredients 1/2 cup applesauce 2 small or medium bananas mashed 1 1/2 cup sugar 2 tsp. vanilla extract 1/2 cup cocoa powder 1 1/2 tsp. baking soda 1/2 tsp salt 2 cups finely shredded zucchini 2 cups all purpose flour 1/2 cup walnut pieces
Directions: Preheat oven to 350 degrees F. Grease and flour an 9x13 inch baking pan. In a large bowl, mix together the applesauce, mashed bananas and sugar. Add vanilla and cocoa and mix together. Then add baking soda, salt, and zucchini and mix together. Add flour and walnuts and mix together. Spread evenly into a prepared pan. Bake for 25 minutes until brownies spring back when gently touched.
These muffins are not only delicious but also healthy!
my Carrot and Bran Muffins
3/4 cup vegetable oil
1 and 1/2 cups packed brown sugar
2 tablespoons corn syrup
1 and 1/4 cups regular bran
3/4 cup oatmeal
1 and 1/2 cups of finely shredded carrot
1 and 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 and 1/2 cups flour
1 and 1/3 cups buttermilk
1 and 1/2 cups raisins ( more or less as desired ) I like to wash the raisins in warm water before using.
In large mixing bowl beat together the oil, brown sugar, syrup and eggs using electric mixer. Now add the bran, oatmeal and carrot and stir well to mix together. In separate small bowl place the flour, salt, baking soda and baking powder. Stir together. Add flour mixture alternately with the buttermilk stirring well. Stir in raisins. Add just a tad more flour if the batter seems runny.
Bake in greased muffin tins in preheated oven. I bake mine at 350F for approximately 20 minutes. Bake till golden brown, remove from oven. Cool and enjoy! Makes 24 muffins.