CROCK POT HOT CHOCOLATE

This is a very rich recipe - you may want to leave out the cocoa powder.

1 1/2 cups semi-sweet chocolate chips (12oz bag)

1 (14 ounce) can sweetened condensed milk

6 cups half-and-half

2 teaspoon vanilla extract

1/4 cup cocoa powder (optional)

Put everything in a crock pot and cook on low 2 hours, stiring often to make sure nothing is sticking on bottom.

Set to warm. Serve with toppings, if desired.

Whipped cream, mini marshmallows, chocolate syrup, chocolate shavings, and/or candy canes, to serve (optional)

CINNAMON APPLES --- 3 WAYS

My favorites apple to use are Honey Crisp, Granny Smith, Cortland or Pink Lady

CROCK-POT ---

6 apples peeled and sliced or 1” cubes

½ cup sugar

½ cup brown sugar

1 TBL cinnamon

1/8 tsp nutmeg

3 TBL corn starch

Pinch of salt

2 TBL butter cut in small pieces

1 tsp vanilla

Mix all together

Cook on low 4 hours or high 2 hours

STOVE TOP ---

4 large apples, peeled and sliced

4 TBSP butter

¼ tsp lemon juice

1 tsp cornstarch

½ cup water or apple juice

¼ cup brown sugar

½ tsp cinnamon

dash of nutmeg

Melt the butter in a skillet over medium heat.

Add apples and splash with lemon juice.

Cook for 10 minutes.

Increase heat to medium-high.

Dissolve cornstarch in water and pour over the spiced apples, stirring to combine.

Add brown sugar, cinnamon and nutmeg.

Stir to combine.

Cook another 4-5 minutes, until syrup has thickened and apples are crisp tender.

BAKED ---

6 peeled/sliced apples

1 cup brown sugar

½ cup granulated sugar

2 ¼ tsp Cinnamon

½ tsp nutmeg

Juice of ½ lemon or 1 ½ TBL

Pinch of salt

1 tsp vanilla

1 TBL corn starch

½ cup water or apple juice

2 TBL sour cream (optional but gives it a little extra sum'en sum'en)

Mix all but butter and put in a greased baking dish.

Dot with the butter.

Cover and bake for 30 minutes t 375.

Stir and bake 15 more minutes uncovered.

Enjoy as a side to your meal or top with ice cream for a yummy dessert.

EGG BITES (STARBUCKS KOPY KAT)

Makes 8

4 cooked slices Bacon (optional)

4 eggs

½ cup cottage cheese or 4 oz cream cheese

1 cup grated cheese, divided (any kind)

Silicone egg molds or ice cube molds

1. Spray molds.

2. Blend: together the eggs, cottage/cream cheese and ¾ cup cheese until smooth.

3. Put ½ strip bacon in each egg mold if using.

4. Sprinkle a little of the remaining cheese into mold.

5. Pour: the egg mixture into the silicone mold about ¾ way up.

6. Cover: the egg mold tightly with aluminum foil.

7. Put 1 cup water in instant pot.

8. Put filled egg mold on trivet and lower into instant pot.

9. Steam on high (egg molds 10 minutes) (ice tray molds 14 minutes).

10. Quick release.

        Note: For a true Starbucks kopy kat, use gruyere cheese with bacon.

I haven’t tried the following variations -- 

#1

5 eggs

½ cup grated cheese

1/3 cup heavy cream

2 TBL water

7 slices cooked bacon cut in half

S&P to taste

1. Grease a silicone egg bite mold with butter or olive oil.

2. Put 2 pieces bacon into the bottom of the mold.

3. Blend the eggs, cheese, cream, 2 tablespoons S&P until smooth and a bit frothy.

4. Pour the egg mixture evenly into the molds. Cover the mold tray tightly with foil.

5. Pour 1 cup (236 ml) of water into the Instant Pot and place the trivet with handles inside. Carefully place the egg bite mold onto the trivet. Close the lid, set the steam valve to Seal, press the Manual button, and set the time to 9 minutes at High pressure.

6. Natural release for 5 minutes, then quick release remaining pressure.

#2

6 large eggs

1/4 cup of heavy whipping cream (you can also use just milk)

1/2 cup of shredded cheddar cheese

non-stick spray

1 egg bites mold

Aluminum Foil

Step 1: Spray egg bites mold well in non-stick cooking spray.

Step 2: Scramble eggs and heavy whipping cream together.

Step 3: Carefully pour scrambled egg mixture evenly into the egg bite mold cups.

Step 4: Sprinkle Shredded cheese on top of scramble eggs mixture.

Step 5: Put 1 cup water into instant pot.

Step 6: Cover egg bites mold with aluminum foil, place on trivet and lower into instant-pot.

Step 7: Pressure cook on high for 6 minutes.

Step 8: Natural release 6 minutes then quick release the rest of pressure.

Step 9: Let cool for 1 minute.

MEATLOAF (CRACKER BARREL KOPY KAT) with MINI Loaf Option

LOAF:

2 lbs of lean ground beef (use 90-93% lean)

1/2 cup onion, finely diced

1 1/2x sleeves of Ritz crackers, crushed (48-50 crackers)

2x eggs

1 cup grated sharp cheddar

1/2 cup of milk

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 cup of bell pepper – finely diced (optional)

TOPPING:

1/2 cup of ketchup

2 tablespoons of brown sugar

1 teaspoon of mustard

1. Mix well all the loaf ingredients EXCEPT the ground beef.

2. Once everything is thoroughly combined, GENTLY mix in the beef. DO NOT OVER MIX.

3. Place parchment or foil on a rim lined baking sheet. Spray with cooking spray.

4. Form the meat into a loaf.

5. Bake at 350 degrees for 30 minutes.

6. Mix the topping ingredients.

7. After the loaf has cooked 30 minutes, take it out and cover it with the topping.

8. Continue cooking for 30-40 minutes until thermometer reads 160 degrees.

9. Let stand 15 minutes.

Hint: you can place the cooked loaf on top of bread slices to absorb any extra grease.

MINI LOAFS

Shape into 8 loaves.

Place in greased 13x9 pan

Spread sauce over the top

Bake uncovered 25-30 minutes at 350 degrees to internal temp of 160 degrees.

DON'T MIX IT DUMP DESSERTS

Fill Bottom Of 9x13 with 1st Ingredient Listed

Top with The Next Ingredient(S) Listed in Order

     DON’T MIX

Sprinkle with Cake Mix

     DON’T MIX

Top With 1.5 Sticks Butter Cut into Thin Slices

     DON’T MIX

Bake At 350 For 45 Minutes

CINNAMON DELIGHT

2 tubes cinnamon rolls

1 tub whipped cream cheese frosting

1 can pie filling (try blueberry)

1 box cake mix (try lemon)

BLUEBERRY LEMON

2 tubes blueberry biscuits

1 tub vanilla or cream cheese frosting

1 can blueberry pie filling

1 box lemon cake mix

CHOCOLATE OREO

Oreos

14oz Sweet Condensed Milk

8 Oz Cool Whip

Chocolate Fudge Cake Mix

BETTER THAN PEACH PIE

Cinnamon Toast Crunch

2 Cans Peach Pie Filling

Chopped Pecans (Optional)

White Cake Mix

CHERRY CHEESE CAKE

Chessman Cookies

2 Cans Cherry Pie Filling

8 Oz Whipped Cream Cheese (Spread as Even as Possible)

Vanilla Cake Mix

PUMPKIN

2 Cans Pumpkin (4 Cups)

Lightly Sprinkle with Pumpkin Pie Spice

Swirl In 1 Can Cream Cheese Frosting

Carrot or Spice Cake Mix

CHOCOLATE COVERED STRAWBERRY

2 Cans Strawberry

Chocolate Chips

Red Velvet Cake Mix

MANGO CHEESECAKE

2 Cans Diced Mangos

8 Oz Whipped Cream Cheese Spread as Even A Possible

French Vanilla Cake Mix

BETTER THAN PUMPKIN PIE

Milano Cookies

30 Oz Pumpkin Pie Mix

Cinnamon Swirl Cake and Muffin Mix Package 1

Cinnamon Swirl Cake and Muffin Mix Package 2

CHOCOLATE COVERED STRAWBERRY TAKE 2

26 Oz Nutella

One Can Strawberry Pie Filling

Strawberry Cake Mix

BETTER THAN APPLE PIE

2 Cans Apple Pie Filling

Sprinkle with A Little Bit of Cinnamon

Drizzle with Caramel Ice Cream Topping

Spice Cake Mix

S'MORES PIE

1 9 " pre-made graham cracker crust

1 cup semi-sweet chocolate chips

3/4 cup heavy cream

1/2 tsp vanilla

Filling:

4 oz cream cheese soft

1 7 oz container marshmallow fluff

1 Tbs vanilla extract

1 8 oz container whipped topping

Graham cracker crumbs for topping (optional)

Instructions

In heat safe bowl add your chocolate chips.

Heat your heavy cream until just simmering and pour over chocolate chips and let sit 5-7 minutes then stir until smooth.

Pour into bottom of graham cracker crust and refrigerate for 20-30 minutes until set.

Meanwhile to make the filling in large bowl beat together cream cheese, marshmallow fluff and vanilla until smooth.

Fold in your whipped topping.

Spread over chocolate in crust and refrigerate about 2-3 hour until set.

Sprinkle with graham cracker crumbs if desired.

PUFF PASTRY CHEESY BREAD TWISTS

Makes 12

1 17.3-oz package frozen puff pastry (both sheets)

2 tablespoons olive oil

salt, to taste

pepper, to taste

garlic salt, to taste

2 cups mozzarella cheese, shredded

Preheat oven to 400 degrees.

Allow dough to thaw on a floured surface (you'll know it's thawed enough when you can unfold it).

Unfold each sheet and lay flat. Brush with olive oil, and sprinkle with salt, pepper, and garlic salt.

Sprinkle 1 cup of cheese over each sheet, pressing it down firmly into the dough with your fingers.

Fold in half and press to ensure that cheese is not loose.

Cut each sheet into 8 strips.

Twist each strip and set it on a parchment-lined baking sheet.

Bake for 13-15 minutes, until cheese is melted and breadsticks start to turn golden.