2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda (if you use self rising flour-omit this)
1 cup sour cream
2/3 cup creamy peanut butter
1 cup butter
1 cup water

1/2 cup butter
2/3 cups creamy peanut butter
6 tablespoons milk
2 1/2 cups powdered sugar
1 teaspoon vanilla

For cake:
Combine sugar and flour and set aside. In a medium bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Add the boiled mixture to the flour mixture. Stir and add sour cream mixture. Pour into a 15×10 inch sheet/jellyroll type pan. Bake at 400 degrees for 20 minutes or until done. Test by inserting toothpick in the center of the cake.

Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and the vanilla. Mix well. It will be thick. Pour over cake while both are still warm. My frosting did drip over the sides a little, so pour and spread slowly. Let cool, slice, and serve.

Recipe Source:  Lynn's Kitchen Adventures

1 2⁄3 cups water
3 tablespoons cornstarch
5 tablespoons cocoa
1 (14 ounce) can eagle brand sweetened condensed milk
3 egg yolks , beaten
2 tablespoons butter
1 teaspoon vanilla
1 (9 inch) baked pastry shells

  1. Mix water and cornstarch and cocoa until smooth
  2. Stir in Eagle Brand milk and egg yolks.
  3. Cook until thick in saucepan or microwave.
  4. Stir in 2 tablespoons butter.
  5. Add vanilla.
  6. Cool slightly (stirring occasionally).
  7. Pour into baked pie shell.
  8. For meringue: Preheat oven to 400°.
  9. Top with meringue and brown.
  10. Or may top with whipped cream after chilling pie
Recipe Source:  Food.com


yellow cake mix
2 cups quick-cooking oatmeal (uncooked)
1 cup sugar 1 tbsp vanilla extract
1 cup vegetable oil
2 large eggs (3 medium)
1 cup chopped pecans
12 ozs semisweet chocolate (morsels optional)

  1. Combine first 3 ingredients in large bowl and mix together with spoon.
  2. Combine oil, eggs& vanilla extract, beat slightly and then add to dry ingredients, stir well.
  3. Stir in pecans and mix well.
  4. Stir in chocolate morsels if you choose to add these and mix well.
  5. Drop by teaspoonful on ungreased cookie sheet.
  6. Drop about 2-inches apart.
  7. Bake at 325 for 12 minutes or until lightly browned.

Recipe Source: Yummly.com

Snickerdoodle Cookie Recipe with Cake Mix I prefer to use flavorless canola oil in this easy recipe for snickerdoodle cookies, but feel free to use your favorite oil.
1 (18.25 ounce) packaged white cake mix
1/4 cup vegetable oil
2 large eggs
1/2 teaspoon ground nutmeg

For Rolling:
1/4 cup sugar
2 teaspoons ground cinnamon

  1. Preheat the oven to 350F degrees. Line your baking sheets with parchment paper or nonstick foil or silicone liners. If you prefer not to line your sheets, lightly grease them with nonstick cooking spray or vegetable oil.
  2. In a large bowl, place the cake mix, oil, eggs and nutmeg. Mix with a wooden spoon until all ingredients are moistened and just blended. This dough will be very stiff.
  3. In a small bowl, combine the sugar and cinnamon.
  4. Shape dough into 1-inch balls by rolling them between your palms and roll them in the sugar-cinnamon mixture to coat.
  5. Place balls 2 inches apart on your prepared cookie sheets.
  6. Bake for 10 to 12 minutes, or until edges are pale golden and just set and the tops are just barely set and still soft when lightly touched with your fingertip. You don't want to over bake these since they are best when still chewy in the center.
  7. Remove from the oven and allow to cool for a minute or two on the pan and then transfer the snickerdoodles to a wire rack to cool completely.
  8. Store at room temperature in an airtight container for up to a week.
This recipe makes about 48 snickerdoodles cookies.

Recipe Source: Best Ever Cookie Collection

For all those Mardi Gras peeps out there...here is a pot of shrimp dip to serve with crackers or chips...enjoy!
1 slice bacon
3 medium onions, chopped
1 clove garlic, minced
4 jumbo shrimp, peeled and deveined
1 medium tomato, peeled and chopped
3 cups shredded Monterey Jack cheese
4 drops Tabasco sauce
1/8 teaspoon cayenne pepper
1 dash black pepper

PREPARATION:Cook bacon until crisp. Drain on paper towel. Saute onion and garlic in drippings until soft. Drain on paper towel. Coarsely chop the shrimp. Crumble bacon and place in a crockpot along with the other ingredients.

Cover and heat on low setting for about 1 hour, until the cheese is melted. Thin with milk if too thick. Serve with chips.

Recipe Source:  get crocked

Still getting our slow cooker on...with Tomato-Basil Parmesan Soup...can't wait to fix this...sounds so yummy!

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup grated Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Recipe Source: 365 days of crockpot

1 lb dried great northern beans (mixed if desired) or 1 lb other dried beans (mixed if desired)
3 garlic cloves , peeled and sliced
1 large sweet onion , chopped coarsely
½ teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon chopped parsley
¼ teaspoon ground cloves
1 lb smoked ham or 1 lb ham hock
6 cups water or 6 cups broth

Sort beans and soak in enough water to cover overnight.  Or you may sort them and place in a saucepan with 2-inches of water to cover. Bring them to a boil, boil for 3 minutes, then cover and remove from heat.  Allow to sit for one hour after boiling (don't lift the lid). Whichever method you use, rinse and drain the beans before placing them in the crock pot. Put the rinsed beans, garlic, onion, salt, pepper, parsley, cloves, ham (chopped into large chunks) or ham hocks into the crock pot along with 6 cups water or broth. Cover crock, and cook on low for about 8 hours, or until beans are tender and creamy. Skim any excess fat, if necessary, before serving.

Recipe Source:  Food.com
2 cups peeled, sliced tart apples
2 cups granola cereal
1 tsp. cinnamon
1/4 cup honey
2 Tbsp. melted butter

Spray inside of 3-4 quart crockpot with nonstick cooking spray. Combine apples, cereal and cinnamon in crockpot and mix well. Stir together honey and butter and drizzle over apple mixture. Mix gently. Cover crockpot and cook on LOW 5-7 hours OR until apples are tender.

Serve this crockpot cobbler with fruit yogurt, if desired. 4 servings

NOTE: If you have a crockpot that cooks hot ... you need to reduce the cooking time in this recipe. Crockpots made in the last 5 years cook much hotter than the appliance used to develop this recipe and it may be done in 3-4 hours. Every recipe can't be developed with every crockpot in mind so keep an eye on your food while it is cooking.

Recipe Source: About.com

Prep: 30 min. Cook: 5 hours
Yield: 4 Servings
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 flour tortillas (6 inches)

In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Recipe Source: A Taste of Home

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1 (3 to 4 lb) chuck roast
1 medium onion, halved and sliced 1/4" inch thick
4 - 6 garlic cloves, crushed and coarsely chopped
2 (10 3/4 oz) cans cream of mushroom soup
2 packets onion soup mix
1/4 cup red wine
1/2 cup beef broth

Rinse meat under cold water. Pat dry with paper towel. Season with freshly ground pepper.Heat frying pan on medium-high heat, add 2 tablespoons oil to pan and sear meat for 3 minutes on both sides. Remove from pan, set aside.

Add onion slices to Crock-pot. Sprinkle chopped garlic in center of pot. Place roast in center of Crock-pot.

Mix in a bowl the cream of mushroom soups, onion soup mix, wine and broth until combined. Pour over roast.

Slow cook on low heat setting for 5 to 8 hours.

Serve with mashed potatoes or noodles and your favorite vegetable.

Pour the gravy over meat and potatoes and enjoy!