My toughest critics

My toughest critics

Sunday, January 8, 2012

Chocolate Lava Cake

It's UGLY...but a really good kinda of ugly. This is not a dish you serve to company...it is not pretty BUT oh my word it is heaven in a bowl. It is the kind of dish you save all of your Weight Watchers points for! I was seriously tempted to pull out my maternity pants just so I could eat more. I am serious. Do I even have to mention that the kids and the Captain loved it.

1 package (6 serving size) instant chocolate pudding and pie filling mix
3 cups of milk
1 package (about 18 ounces) chocolate fudge cake mix, plus ingredients to prepare mix.
crushed peppermint candies
whip cream....and LOTS of it!

Coat slow cooker with cooking spray. Place pudding mix in the croc, whisk in milk. Prepare cake mix according to package directions. Carefully pour into croc, DO NOT STIR. Cook on high for aprox. 2 hours, check to see if done by using a cake tester or knife inserted into the center. If it comes out clean, it is done. Let it sit for five minutes before serving.
It will be cake with a very pudding like center. Spoon into mugs and serve with whip cream and candies.

ENJOY....you will hate me for this...in a good way!

Old Fashioned Chicken N' Noodles



Winna Winna Chicken Dinner!



Both kids enjoyed this for lunch this afternoon. It is almost like a hardy soup with lots of noodles. Served with warm pretzel rolls. We had a few guest tasters including my mom and Little Man's God Mother and they both said it was delicious and a keeper!






2.5- 3 pounds bone in chicken (I used 2 large double skinless but with bone chicken breasts)



1 small onion chopped



1/2 cup thinly sliced celery



1 clove garlic minced



1/2 teaspoon salt



1/8 teaspoon ground black pepper



1/2 teaspoon poultry seasoning



1/2 teaspoon fresh thyme (I used dried)



10.5 ounces condensed chicken broth



1/4 cup corn starch



1/3 cup cold water



8-12 ounces egg noodles



chopped fresh parsley



I added a few sliced mushrooms for flavor and color.






Rinse chicken and pat with paper towel. Combine chicken, onion, celery, garlic, salt, pepper, poultry seasoning, thyme and mushrooms together in the crock. Add chicken broth. Cover and cook on low for aprox. 4 hours or until chicken is cooked.



Remove bones and cut chicken in bite sized pieces. Set aside






Turn control to HIGH. dissolve cornstarch into cold water. Stir into juices in the crock. Cover and cook on high for 15-20 minutes until sauce thickens. Stir in chicken pieces.






Meanwhile cook noodles per directions. Spoon mixture over cooked noodles and sprinkle with chopped parsley.