Triple Chocolate Mess

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We have made this several times and it gets better and better LOL. A good dessert for the chocoholic!
SERVES 8 -10 (change servings and units)

Ingredients
1 (18 1/2 ounce) package chocolate cake mix
1 (4 ounce) package instant chocolate pudding mix
3/4 cup oil
1 cup water
4 eggs
1 (6 ounce) bag chocolate chips
1 pint sour cream

Directions: Spray crock pot with non-stick spray. Mix all ingredients and place in crock pot. Cook on LOW for 5-6 hours. Try not to lift the lid. Serve with ice cream.

Corn Chowder -a family favorite

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This is my favorite Corn Chowder recipe.

3 slices bacon
1 medium onion, thinly sliced & separated in rings
2 medium potatoes, peeled & diced
1/2 cup water
17 oz can cream-style corn
2 cups whole milk
1/2 tsp salt
Pinch of pepper
2 tbl butter or margarine (optional)

In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble & set aside. Reserve 2 TBL of the drippings in the pan & discard the remainder.

Add the onions & cook until lightly browned. Add the potatoes & water & cook over medium heat until the potatoes are tender, about 10-15 minutes.

Add the corn, milk, salt & pepper & cook until heated through. Do not boil.

Pour into warmed bowls & top each serving with the crumbled bacon & a bit of butter, if using.

Mom's Banana Bread

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Very rarely do you visit my mom and she doesn't serve this banana bread. 

Moist, light and yummy.  I promise you will love it as much as we do!

6 very ripe bananas
1 3/4 cup Sugar
1 cup veg. oil
2 large eggs, beaten
1/2 cup Milk
4 cups Flour
4 tsp baking soda
1 tsp salt
1 tsp baking powder*
add 1/2 cup raisins or nuts if desired

Blend bananas, oil & sugar… add eggs.. blend again. Mix flour, salt, soda and baking powder and fold into banana mixture. Small amount at a time..alternately add milk… Do not beat

Add raisins or nuts if using

Lightly spray pans and fill with mixture little higher than 1/2 way.
Bake at 350 degrees, approx 30-40 minutes. Use toothpick test to determine doneness.

Pinterest Double Challenge: Beef Stew and Beer Bread

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I knew it was going to be a cold, cloudy, sleety, NASTY day yesterday so it was a perfect day to try out not one but two recipes I found on Pinterest.  Beef Stew and Beer Bread.

I have made many different beef stews over the years, but they all had several steps to prep, which is very time consuming and not out the door quickly.  I've been looking for a fast one, that was hearty and flavorful so when I saw this recipe; Crock Pot Beef Stew it appealed to me. 

1 pound beef stew cubes

4 carrots, sliced

4-6 red potatoes, cut into large cubes

1 bay leaf

1 package dry onion soup mix

2 cans cream of mushroom soup

1 (8 oz) can tomato soup

1 (10 oz) package frozen green peas

Place beef cubes at the bottom of the crock pot. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl, mix remaining ingredients and pour over beef and veggies.

Cover with lid and cook on low 6-10 hours.So yummy with Rhodes bread and honey butter. :)

I already had the beef stew meat cut up into cubes since I had bought some on sale a few weeks ago so I just poured the de-thawed meat into the crock pot, then instead of using full carrots sliced, I used half a bag of mini carrots I had in the fridge and added the rest of the ingredients.  The only other change I made to this was at the last minute I realized I didn't have any frozen peas but I did have a big bag of frozen mixed veggies so I used those instead.  I then cooked it on low for 7 hours which was perfect. The start to finish prep time was 15 minutes, perfectly acceptable out the door quickly prep time in my opinion.  Thick and hearty with just the perfect blend of flavors. We had two huge servings and have at least 3-4 more left.  It is definitely a freezer friendly meal as well.