Here is the menu...Rosemary Toasted Nuts(make ahead of time), Beef Stroganoff, Wild Rice Pilaff, Coconut Fruit Salad (make ahead of time), Crockpot Chocolate Mess. You will need 3 crockpots to make this delicious meal.

This luscious pudding cake is the perfect end to a romantic dinner. Top with ice cream or whipped cream
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Crockpot Chocolate Mess Cake

Ingredients:
1 package Chocolate Fudge Cake Mix
2 cups Sour Cream
1 small package instant sugar free chocolate pudding
1 small bag real chocolate chips
3/4 cup Canola oil
4 eggs
1 cup of water
1/2 cup of chopped walnuts
vanilla ice cream or whipped cream

Preparation:
Spray crock pot with non stick spray
Mix all ingredients except for walnuts.  Pour into prepared crockpot and sprinkle with walnuts.  Cook on low for 4-5 hours.  Serve with ice cream or whipped cream. 

Recipe Source: Recipe Bridge

 
 
Here is the menu...Rosemary Toasted Nuts(make ahead of time), Beef Stroganoff, Wild Rice Pilaff, Coconut Fruit Salad (make ahead of time), Crockpot Chocolate Mess. You will need 3 crockpots to make this delicious meal.
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__Wild Rice Pilaf in Crockpot

Ingredients:
2 cups uncooked wild rice
1/2 cup finely chopped onion
1/2 tsp. salt
1/8 tsp. pepper
2 (14-ounce) cans ready to serve chicken broth
1/2 cup water
2 (4-ounce) cans sliced mushrooms, undrained
1 tsp. dried thyme leaves



Preparation:
Spray 3 quart slow cooker with nonstick cooking spray. Rinse rice and drain well. Combine in crockpot together with onion, salt, pepper, chicken broth, water, mushrooms, and thyme and mix well. Cover crockpot and cook on high for 3-4 hours or on low for 7-8 hours. 6 servings

 
 
Saw this suggestion on the internet and thought since we are doing the "Get your Slow Cooker On" series in Healthy Kitchen...we'd give it a try.  It will require that you use 3 slow cookers (crockpots) to accomplish it...so if you only have one...see if you can borrow a couple of them to carry this through. 

Here is the menu...Rosemary Toasted Nuts (make ahead of time), Beef Stroganoff, Wild Rice Pilaff, Coconut Fruit Salad (make ahead of time), Crockpot Chocolate Mess.

We'll start with the "main dish" recipe. 
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_Crockpot Beef Stroganoff
Ingredients:
1-1/2 lbs. beef sirloin tip, cut into 1" cubes
1 onion, chopped
3 cloves garlic, minced

1 (8-oz.) package mushrooms, slice
1 tsp. dried marjoram leaves
1/2 tsp. salt
1 tsp. dried thyme leaves
1/8 tsp. pepper
1 bay leaf
1-1/2 cups beef broth
1/2 cup red wine
2 tablespoons Worcestershire sauce
8 oz. carton sour cream
2 tablespoons mustard
1/4 cup flour
1/4 cup water


Preparation: Combine everything except sour cream, mustard, flour, and water in a 3-1/2 quart slow cooker. Cook on low heat for 8-10 hours (high for 4-5 hours). Remove and discard bay leaf. Combine sour cream, mustard, flour, and water in medium bowl and mix well, using a whisk. Add 1 cup of the hot liquid from the crockpot to the sour cream mixture and stir until combined. Return this mixture to the crockpot and stir well. Cover crockpot and cook on high for 20-30 minutes until thickened and bubbly. Taste it; you may want to add more salt, pepper, marjoram, or thyme. You can serve over hot cooked egg noodles or instead...serve with the wild rice pilaf.

If you have a new hotter cooking crockpot, check the beef at 6 hours on low.

Recipe Source: About.com


 
 
_Use your favorite types of canned fruit in this simple recipe. If you don't like coconut, sprinkle the fruits with a bit of candied ginger.

Ingredients:
  • 15 oz. can mandarin oranges, drained
  • 8 oz. can pineapple tidbits, drained
  • 1/2 cup coconut
Preparation:Drain fruits, reserving some of the juices. In medium bowl, combine fruits and enough juice to keep moist. Sprinkle with coconut and serve.

Recipe Source:  About.com
 
 
These fragrant toasted nuts have the best combination of flavors and texture. For a special Valentine's Day Meal...Serve as an appetizer with a glass of white wine.

If you can't find fresh rosemary, don't use dried; the dried herb is too hard and splintery and isn't pleasant to eat. Substitute dried thyme leaves instead. Or you can try dried marjoram or dried basil. You can use any combination of nuts to roast in this delectable recipe.

Ingredients:
1 lb. unsalted mixed nuts (pecan halves, walnuts, cashews, filberts, almonds)
2 Tbsp. finely chopped fresh rosemary OR 2 tsp. dried thyme leaves
1/2 tsp. cayenne pepper
3 Tbsp. brown sugar
1 Tbsp. sugar
2 tsp. kosher salt
1/8 tsp. white pepper
1/3 cup unsalted butter, melted


Preparation:Preheat oven to 375 degrees F. Spread the nuts on a baking sheet and toast in the oven till they are light golden brown and fragrant, about 10 minutes. In a large saucepan, combine the rosemary, cayenne, brown sugar, sugar, salt, white pepper and melted butter; cook and stir over medium heat for 1 minute. Add the toasted nuts; cook and stir constantly over medium heat for another few minutes to coat and glaze the nuts. Serve warm or cool.