Slow-Cooker Molten Chocolate Lava Cake (This Chick Cooks Blog) serves about 6 people 1 cup all-purpose flour 2 teaspoons baking powder 6 tablespoons butter 2 ounces semisweet chocolate (or 1/3 cup chocolate chips) 1 cup sugar (2/3 cup & 1/3 cup, added separately) 3 tablespoons plus 1/3 cup Dutch-processed cocoa 1 tablespoon vanilla extract 1/4 teaspoon salt 1/3 cup milk 1 egg yolk 1/3 cup brown sugar 11/2 cups hot water Coat the inside of a 2.5 to 5 quart crock with cooking spray. Mix the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the chocolate and butter in the microwave. Mix well. Stir in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until well combined. Spread the batter in the slow cooker. Now mix the remaining sugar, cocoa, and hot water until the sugar is dissolved. I just stuck the sugar and water in the microwave for a minute or two and then added the cocoa. I used the same bowl from earlier. Less dishes :) Pour the water mixture over your batter in the crock pot. Cook on high for 1-2 hours. You will know when the cake is done because it will be pulling away from the edges and it will look mostly set (cooked). It will still be floating on its chocolate sauce. When you check the cake try not to let the moisture from the lid drip on it. Once the cake is done turn off the crock, remove the lid, and let it sit for 25 minutes before serving. Serve it up with some whipped cream or ice cream. It is excellent with fresh berries on top too.

CROCK POT HONEY SESAME CHICKEN (Very Culinary) 5 boneless, skinless chicken thighs (about 1 1/2 pounds) salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons vegetable oil or olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch dissolved in 6 Tablespoons water 1/2 tablespoon (or more) sesame seeds 3 scallions, chopped Lightly season both sides of chicken with salt and pepper, put into crock pot. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut or shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions. Serves 4

Hmm can we add our recipes for today to this link instead of starting a new one? Pennsylvania Vegetable Marketing & Research Program had a contest where people submitted their veggie recipes. This is one of the finalists. Dressed Up Green Beans 1 lb Snap Beans; fresh, green and yellow, trimmed 1 1/2 c sliced Mushrooms 2 T Green Onions, chopped 2 T Butter 2 T Savory, fresh, minced 2 T Parsley minced 1 T Lemon Juice 1 T Cider Vinegar 1 T Vegetable Oil 1 tsp Sugar 1 tsp Salt 1/8 tsp Pepper 4 Bacon Strips cooked and crumbled Place the beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil, cover and steam for 7 to 9 minutes or until crisp-tender. In a large skillet, saute mushrooms and onion in butter until tender. Remove from heat, stir in savory, parsley, lemon juice, vinegar, oil, sugar, salt and fresh pepper. Add beans and toss to coat. Sprinkle with bacon. Serves 4 _____________________________ Here is a link that might be useful: Pennsylvania Veggie Recipes

Just got this from Pillsbury--yum! CINNAMON ROLL DUTCH APPLE PIE (Pillsbury) Crumb Topping 1 cup all-purpose flour 1 cup packed brown sugar 1/2 cup butter, softened Crust 1 can (12.4 oz) Pillsbury� refrigerated cinnamon rolls with icing Filling 6 medium Granny Smith apples, thinly sliced 3/4 cup granulated sugar 2 tablespoons all-purpose flour 1 1/4 teaspoons apple pie spice 2 tablespoons lemon juice 1 Heat oven to 375�F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate. 2 Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round. 3 In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge. 4 In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling. 5 Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour. 6 Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie. Cover the edges of the crust with 2-inch-wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning. Whipped cream or ice cream makes the perfect topping