Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

Triple Chocolate Delight

 Recipes, Snacks and Desserts  Comments Off on Triple Chocolate Delight
Jan 012004
 
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Tammy: Dessert in the slow cooker… I never even thought about the possibility. Until this recipe caught my eye! What could be better than triple chocolate? My family raved about this one. You serve it warm, in a bowl, with a scoop of vanilla ice cream. The texture of the dessert is different… it’s not gooey, but it’s not a normal cake texture either. Very rich and dark-chocolate tasting.
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Recipes

1

2

3

4

5

6
Servings

12

24

36

48

60

72
Ingredients
Chocolate cake mix

1

2

3

4

5

6
Instant chocolate pudding; small box

1

2

3

4

5

6
Sour cream

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.
Eggs

4

8

12

16

20

24
Cooking oil

3/4 C.

1-1/2 C.

2-1/4 C.

3 C.

3-3/4 C.

4-1/2 C.
Water

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.
Chocolate chips

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

 

Assembly Directions:
In a large bowl, mix together the cake mix and pudding. Add the sour cream, eggs, cooking oil and water. Stir until well-combined, or use a mixer. Add the chocolate chips and stir to mix.

Freezing Directions:
Pour mixture into a one-gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw mixture at least overnight in the refrigerator. Spray the inside of a 4, 5, or 6 quart slow cooker with cooking spray. Pour chocolate mixture into the slow cooker. Cook on Low for 4 hours. Spoon some out while it’s still warm and serve in a bowl with ice cream.

Comments:
Definitely a keeper for my family! This one could be tricky, because it’s hard to tell when it’s done. It makes a very moist dessert… not gooey, and not a regular cake texture either. As long as you stick with the 4-hour cooking time, you should be fine. If it cooks longer than that, it will burn.

Nutritional Info: Triple Chocolate Delight
Per Serving: 506 Calories; 34g Fat (57.8% calories from fat); 6g Protein; 50g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 428mg Sodium.
Exchanges: 1/2 Lean Meat; 6-1/2 Fat; 3 Other Carbohydrates.

Simple Spaghetti

 Beef, Recipes  Comments Off on Simple Spaghetti
Jan 012004
 
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Tammy: My family raved about this recipe! They even happily ate the leftovers! And it couldn’t be easier. You mix up the sauce, with cooked ground beef and canned mushrooms, and freeze it. The thawed sauce is cooked in the slow cooker, and you add the dry spaghetti noodles to cook for the last 45-60 minutes. Very saucy, great flavor; you can’t go wrong here!
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Advantage Cooking owners click here to download this recipe.

Recipes

1

2

3

4

5

6
Servings

4

8

12

16

20

24
Ingredients
Cooked lean ground beef

2-1/2 C.

5 C.

7-1/2 C.

10 C.

12-1/2 C.

15 C.
Tomato sauce

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.
Tomato juice

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.
Can of sliced mushrooms, drained

4 oz.

8 oz.

12 oz.

16 oz.

20 oz.

24 oz.
Dried minced onion

2 T.

1/4 C.

1/4 C. + 2 T.

1/2 C.

1/2 C. + 2 T.

3/4 C.
Salt

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
Garlic powder

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.
Italian seasoning

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.
On Hand Ingredients
Dry spaghetti

4 oz.

8 oz.

12 oz.

16 oz.

20 oz.

24 oz.

 

Assembly Directions:
In a large bowl, mix together the ground beef, tomato sauce, tomato juice, mushrooms, minced onion, salt, garlic powder and Italian seasoning. Stir until evenly combined.

Freezing Directions:
Put sauce mixture into a one-gallon freezer bag. Seal, label and freeze.

Serving Directions:
Thaw sauce mixture at least overnight in the refrigerator. Put the thawed sauce mixture in a slow cooker. Cover and cook on Low for 6 hours, or on High for 3 hours. Take the dry spaghetti and break into thirds. Turn the slow cooker on High (if it isn’t already), add the broken spaghetti pieces and stir to combine. Cook on High for 45 minutes to 1 hour; until spaghetti is cooked to your preferred tenderness.

Comments:
My family loved this recipe! I used sliced mushrooms because they’re so easy to pick out for my kids… they never even knew this recipe had mushrooms in it! One recipe will fit in a 3 quart slow cooker. If you mix up multiple batches at once, one recipe of the sauce equals 6-1/2 C.

Nutritional Info: Simple Spaghetti
Per Serving: 533 Calories; 17g Fat (28.1% calories from fat); 35g Protein; 62g Carbohydrate; 6g Dietary Fiber; 79mg Cholesterol; 2071mg Sodium.
Exchanges: 3 Grain (Starch); 3-1/2 Lean Meat; 3 Vegetable; 1 Fat.

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