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.

Peach Cobbler For Two * 2 Servings * Prep: 10 min. Bake: 25 min. Ingredients * 3 tablespoons brown sugar * 2 teaspoons cornstarch * 1/4 cup water * 1-1/2 cups sliced fresh or frozen peaches * 1 tablespoon butter * 1 teaspoon lemon juice * TOPPING: * 1/3 cup all-purpose flour * 2 tablespoons sugar * 1/2 teaspoon baking powder * Pinch salt * 2 tablespoons milk * 4-1/2 teaspoons butter, melted * 1/4 teaspoon grated orange peel Directions * In a small saucepan, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice. * For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange peel. Transfer hot peach mixture to an ungreased 1-qt. baking dish. spoon topping over peaches. Bake, uncovered, at 400° for 25 minutes or until golden brown. Yield: 2 servings. Sue

Pork Diane (Campbell's) 4 boneless pork chops, 3/4-inch thick 1 tbsp. vegetable oil 1 small sweet onion, chopped (about 1/4 cup) 2 cloves garlic, minced 1/4 cup brandy 1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup (Regular, Healthy Request or 25% Less Sodium) 1/2 cup Swanson Chicken Stock 2 tsp. Worcestershire sauce 1 tsp. coarse-grain mustard 1 Season the pork as desired. 2 Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on both sides. Remove the pork from the skillet. 3 Add the onion to the skillet and cook until it's tender. Add the garlic and cook for 30 seconds. 4 Stir the brandy in the skillet and heat to a boil. Cook and stir until the liquid is reduced by half. Stir in the soup, stock, Worcestershire sauce and mustard and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 15 minutes or until the pork is cooked through. TIP: Instead of the brandy, you may increase the stock to 3/4 cup.

I made this yesterday and it was delicious....I copied it from a TV show....my DH loved it...Served it with excellent Italian Crusty Bread and a big salad. So easy...try it!! you won't be sorry. Breaded Chicken with Vinegar Peppers Cook Time: 40 minutes/Prep Time: 15 minutes INGREDIENTS: 3 pounds chicken legs and thighs 1 large jar sweet vinegar peppers 2 large eggs 2 tablespoons grated parmesan 2 cups breadcrumbs Olive oil PREPARATION: 1.Preheat oven to 400� with center rack. 2.Skin and trim fat from chicken pieces. Anna then further cleans her chicken by rubbing them with kosher salt and some white vinegar, rinsing well with cold water and patting dry thoroughly. 3.Heat a 12" skillet over medium heat. In a bowl, beat the eggs with the parmesan. Place the breadcrumbs in a pie plate. 4.Pour enough olive oil to come 1/4" the inside of the skillet. Heat until hot but not smoking � a gentle med high. 5.Dip each piece of chicken in the egg mixture, allowing excess to drip back into the bowl, then coat in the breadcrumbs. Lay the chicken in the hot oil, allowing to become golden brown on each side you won�t need to cook through as the chicken will cook further in the oven. 6.Place the chicken in a Pyrex or other baking dish, large enough to accommodate the chicken pieces in one layer without touching 9" x 13" or similar. Pour the liquid from the vinegar peppers over the chicken and bake 10 minutes. Remove chicken and add the peppers, tucking in and around the pieces of chicken. Return to the oven, reduce heat to 350� and bake until the chicken is cooked and juices run clear, about 40 minutes longer. Anna said she cooks a full hour but I think that is too long. 7.Serve chicken plattered with peppers and pan juices.