Crockpot Lemon Spoon Cake

15.25 oz. yellow or lemon cake mix

3 eggs

1/2 c. water

1/2 c. melted butter

2 lemons, zested

1/4 c. fresh lemon juice

Swirl:

8 oz. cream cheese, softened

1/4 c. powdered sugar

1 t. lemon zest

1/2 t. lemon extract

Glaze:

1 c. powdered sugar

2-3 T. fresh squeezed lemon juice

Whisk together first 6 ingredients until creamy. In a separate bowl, beat next 4 ingredients until creamy. Place liner in crockpot. Pour in batter and spread evenly. Drop cream cheese mixture by the spoonfuls on top of batter. Swirl gently into the batter with a butter knife. Don't fully mix. Cover and cook on high 2 1/2-3 hrs, or 5-6 hours on low, until the edges are set and the center is just barely cooked through. Remove the lid and let the cake cool for 10-15 minutes to firm up slightly. Stir together the glaze ingredients and drizzle over warm cake before serving. Makes 6-8 servings.

Crockpot Beer Bread

3 c. SR flour

3 T. sugar

12 oz. beer, room temperature, or club soda

2 T. butter, melted

Place liner in 6 qt. crockpot. Spray liner if desired. In large bowl, whisk together flour and sugar until evenly combined. Pour beer or club soda into the flour mixture. Gently stir with a wooden spoon, until flour is moistened, do not overmix. Scrape the batter into the lined crockpot and spread evenly. Batter will be thick and sticky. Place a clean kitchen towel over the crockpot before adding lid to absorb excess moisture. Cook on high 2-2 1/2 hours until top is set, edges are browned, and steam is seen when a tear is made. The center should look soft and porous, not wet. Carefully lift out and set on cutting board. Immediately brush with melted butter, letting it soak in the top and down the sides. Cool 15-20 minutes before slicing. Serve warm, tearing or cutting into thick pieces. For a sweeter bread, increase sugar to 1/4 c. Store leftovers well wrapped in foil at room temperature for a day or two. Warm slices briefly in a skillet or toaster oven to bring back fresh baked softness.

Lemon Blueberry Cake Bars

1 1/2 c. graham cracker crumbs

1/4 c. butter, melted

3 T. + 1/3 c. sugar, divided

8 oz. cream cheese, softened

1 egg

1/3 c. heavy whipping cream

lemon zest from 1 lemon

1 c. fresh blueberries

Preheat oven to 300. Spray 9x9 dish. Mix graham cracker crumbs, butter, and 3 T. sugar together. Stir to combine. Press in pan. Beat cream cheese, 1/3 c. sugar and vanilla. Add egg and beat 1 minute. Stir in whipping cream and lemon zest. Pour filling in pan. Sprinkle blueberries over batter. Bake 25-30 minutes. Remove from oven when center is set and cool completely. Store in refrigerator.

Blueberry Pie Bars

Crust:

1 1/2 c. plain flour

3/4 c. sugar

1/4 t. salt

1 1/2 sticks butter, cubed

1 t. vanilla

Filling:

2 eggs, room temperature

3/4 c. sugar

1/2 c. sour cream

1/3 c. plain flour 

1/4 t. salt

3 c. fresh blueberries

Preheat oven to 350. Spray 9x13 dish. Beat crust ingredients together until crumbly. Set aside 1 c. Press remaining in bottom of dish. Bake 15 minutes. Make filling by beating eggs until frothy. Add all other ingredients, except blueberries, until combined, then add blueberries. Spoon onto crust. Top with reserved crust. Bake until top is golden 45-55 minutes. Cool before serving.

 

Brown Sugar Pork Chops

6 boneless, thin pork chops, can also use chicken breast/tenderloins

3/4 c. brown sugar

3/4 c. Italian bread crumbs

3/4 c. Parmesan cheese, grated

1 c. mayo

1 T. dijon mustard

Spray dish. Combinne dry ingredients and set aside. Combine mustard and mayo. Slather pork chops with thin layer of mustard mixture. Dip in brown sugar mixture on both sides. Place in baking dish and spray tops with oil. Bake at 425 for 25-30 minutes. Serve with baked apples and cranberries and Caesar salad.

Carrot Cake Cobbler

1 1/2 c. plain flour

2 t. baking powder

1/2 t. salt

3/4 c. sugar

1 t. cinnamon

1/4 t. nutmeg

1/4 t. ground ginger

8 oz. crushed pineapple, undrained

1/4 c. butter, melted

2 t. vanilla

1 c. carrots, grated

2/3 c. raisins, optional

Topping:

2/3 c. brown sugar

1/4 c. chopped pecans

1 1/2 c. boiling water

Preheat oven to 350. Whisk together first 7 ingredients. In separate bowl, stir together pineapple, butter, vanilla, carrots and raisins. Stir into dry ingredients. Place in 8x10 dish. Sprinkle brown sugar and nuts on top. Pour boiling water overtop of all. Bake until center is set, about 45 minutes. Cool 10 minutes before serving with ice cream. Enjoy!

Strawberry Chocolate Chip Cookies

18.25 oz. pkg strawberry cake mix* (other flavors mau be substituted too)

1 t. baking powder

1/2 c. oil

1/2 t. strawberry extract

2 eggs

freeze dried strawberries, pulsed to a dust, optional (makes a more intense flavor)

1 1/4 c. chocolate chips, I used milk, mini chips may be used too

Combine all ingredients. Use a cookie scoop to form balls and place on lined baking sheet. Making the balls taller will prevent them from spreading so much. (Place mini chips on top before baking if desired.) Bake at 350 for 11-13 minutes. 

 *cake mixes have changed sizes over the years. Most are now 15 oz. You'll need to add another another 2/3 c. cake mix to a 15 oz. mix. Some cake mixes are now 13.25 oz and you'll need to add 1 c. cake mix to make it turn out right.

**May also add sprinkles, red & pink m&m's or white chocolate chips for valentines day look.

One Pot Creamy Shrimp Linguine

1 lb. large raw shrimp, peeled and drained (may also use frozen salad shrimp, patted dry)

12 oz. linguine

1 T. oil

1 T. butter

12 oz. cherry or grape tomatoes, halved

1/2 small red onion, sliced thin

4 garlic cloves, thinly sliced

3 c. chicken broth

1 c. heavy cream

1 c. Parmesan cheese, grated

4-5 basil leaves, divided

1-2 t. parsley, chopped 

juice of 1 lemon

1 t. cajun spice, optional

1 t. + 1/2 T. Italian seasoning, divided

1 T. red pepper flakes, optional

1/8 t. black pepper

Place dry shrimp in bowl and season with cajun spices, if using, smoked paprika, 1 t. Italian seasoning, and pepper. Toss to coat evenly. Heat large skillet over medium high heat. Add oil and butter. Add shrimp and cook 1-2 minutes per side, leaving flavorful bits in skillet. Add linguine, tomatoes, onion, garlic, and basil. Sprinkle in 1/2 T. Italian seasoning & red pepper flakes, if using. Pour in chicken broth and heavy cream. Bring everything to a light boil. Reduce slightly and cook 10-12 minutes, stirring frequently to keep pasta from sticking and to release starch. Combine until linguine is al dente and most of liquid is reduced. Reduce heat and stir in Parmesan cheese until cheese is melted and sauce beomes smooth, creamy, and glossy. Add a splash of broth if needed to loosen sauce. Add shrimp, lemon juice, parsley and more basil if desired. Season to taste. Serve with garlic bread and Caesar salad.

Amish Onion Fritters

2/3 c. plain flour

1 T. sugar

1 T. cornmeal

2 t. baking powder

2/3 c. milk

2 c. white onion, chopped

salt & pepper, to taste

oil, for frying

Whisk together flour, sugar, cornmeal, baking powder, and milk. Add onions, salt and pepper. Stir. Heat 1/2" oil in skillet over medium high heat. Once oil reaches 375 drop by T. into hot owl, spreading out slightly. Brown on both sides until crisp. Remove to drain on paper towel. Serve hot with ranch dressing if desired. 

Pizza Enchiladas

1 lb. ground sausage, I use sage, can also use chicken, turkey, ground beef, etc..instead

14 oz. pizza sauce, divided

8 taco or burrito size flour tortillas

16 oz. shredded mozzarella cheese, divided, can also use other cheeses

1/2 c. chopped pepperoni

5 oz. mini pepperonis (for topping)

1/2 red onion, diced

1/2  green pepper, diced

sliced mushrooms, fresh or canned

2.25 oz. sliced black olives, drained, optional

1-2 t. Italian seasoning

Preheat oven to 400. Spray 9x13 dish. In large skillet over medium heat, cook sausage, onions, green pepper, and chopped pepperoni until sausage is fully browned and cooked. Drain grease. Add other chosen ingredients. Stir in 1/2 c. pizza sauce and Italian seasoning. Remove from heat. Fill each tortilla with 1/8th of sausage mixture and 8 oz. mozzarella. Roll up and place seam side down in dish. Pour remaining sauce over top and spread evenly. Sprinkle remaining cheese over top. Add mini pepperonis and more Italian seasoning, if desired. Bake uncovered 10-12 minutes until cheese is melted and bubbly. Serve hot with Caesar salad.