I find it totally AMAZING that you can make brownies in your crock pot!! I loves me some brownies!!

Decadent Raspberry Brownies

What you need

• 1/2 c. butter (can use margarine)
• 2 oz unsweetened chocolate
• 2 eggs
• 3/4 c. sugar
• 1/3 c. seedless red raspberry jam
• 1 t. vanilla
• 3/4 c. all-purpose flour
• 1/4 t. baking powder

Vanilla Ice Cream, optional    Chocolate Ice Cream Topping, optional    Fresh Raspberries, optional

What to do

• Generously grease two 1-pint straight-sided, wide-mouth canning jars.  Flour greased jars; set aside
• In a saucepan melt butter and chocolate over low heat.  Remove from heat.  Stir in eggs, sugar, jam and vanilla.  Using a spoon, beat lightly just until combined.  Stir in flour and baking powder.  Pour batter into prepared jars.  Cover jars tightly with greased foil, greased side down.  Place jars in a 3 1/2-4-quart slow cooker.  Pout 1 cup water around jars.
• Cover; cook on high-heat for 3 to 3 1/2 hours or until a toothpick inserted nears centers of brownie rolls comes out clean.  Remove jars from cooker; cool 10 minutes.  Using a metal spatula, loosen brownies from sides of jars.  Carefully remove rolls from jars.  Place rolls on their sides on a wire rack; cool completely.  To serve, cut each roll into 6 slices.  If desired, serve with ice cream, chocolate topping, and /or fresh raspberries.

Happy Eating!!

To get more crock pot ideas visit Debbie!!

This post is made in cooperation with Blessed With Grace:

Today’s recipe is a favorite of mine, especially when I go to a party or host one.  These are easy to make and very tasty!!  You can omit items you don’t care for and add what you do without changing the overall flavor of this item.  Without further ado, I give you…

Cheese Ball

2 (8 oz) packages cream cheese (or neufchatel)

1/4 c. green pepper (optional)

2 T. seasoned salt

half a small onion

1 can crushed pineapple

1 package Carl Buddings ham

1/2 c. chopped nuts (optional)

Combine ingredients and form a ball.  Chill.  Garnish with nuts if desired.

Thanks for stopping by, see you soon.  Til then…

I find it totally AMAZING that you can make brownies in your crock pot!! I loves me some brownies!!

Decadent Raspberry Brownies

What you need

• 1/2 c. butter (can use margarine)
• 2 oz unsweetened chocolate
• 2 eggs
• 3/4 c. sugar
• 1/3 c. seedless red raspberry jam
• 1 t. vanilla
• 3/4 c. all-purpose flour
• 1/4 t. baking powder

Vanilla Ice Cream, optional    Chocolate Ice Cream Topping, optional    Fresh Raspberries, optional

What to do

• Generously grease two 1-pint straight-sided, wide-mouth canning jars.  Flour greased jars; set aside
• In a saucepan melt butter and chocolate over low heat.  Remove from heat.  Stir in eggs, sugar, jam and vanilla.  Using a spoon, beat lightly just until combined.  Stir in flour and baking powder.  Pour batter into prepared jars.  Cover jars tightly with greased foil, greased side down.  Place jars in a 3 1/2-4-quart slow cooker.  Pout 1 cup water around jars.
• Cover; cook on high-heat for 3 to 3 1/2 hours or until a toothpick inserted nears centers of brownie rolls comes out clean.  Remove jars from cooker; cool 10 minutes.  Using a metal spatula, loosen brownies from sides of jars.  Carefully remove rolls from jars.  Place rolls on their sides on a wire rack; cool completely.  To serve, cut each roll into 6 slices.  If desired, serve with ice cream, chocolate topping, and /or fresh raspberries.

Happy Eating!!

To get more crock pot ideas visit Debbie!!

Are there still people out there that make their own home-made bread??  I know there are because I go to Church with a lady who does and I do.  We also buy our own wheat and mill it, to preserve the integrity of the ingredients we use.  Plus, it’s super fun!!   Anyway, we buy hard red wheat berries and mill them into flour.  This recipe uses that flour, but you can use any whole wheat flour that you like.  This is also a bread machine recipe…follow your bread machines directions as to what to add in what order.  I adapted this for myself as I do not have a bread machine (Buster doesn’t like the crust when put in a bread machine).  The amounts will vary depending on the loaf size (or in my case how many loaves) The directions will not be for a bread machine. I use a KitchenAid mixer to make my bread.  You will start out using the paddle attachment to mix then change to the dough hook to finish.

Excellent Whole Wheat Bread

What you need:

• water, 80°F    1lb~1 cup, 1.5 lbs~1 1/4 cup, 2 lbs~1 1/2 cups
• oil    1 lb~1 1/2 Tablespoons, 1.5 lbs~2 1/2 Tablespoons, 2 lbs~ 3 Tablespoons
• molasses (can use honey also)    1 lb~ 2 Tablespoons, 1.5 lbs~ 2 1/2 Tablespoons, 2 lbs~3 Tablespoons
• salt  1 lb~ 1 teaspoon, 1.5 lbs~ 1 1/2 teaspoons, 2 lbs~ 2 teaspoons
• dry milk  1 lb~ 1 Tablespoon, 1.5 lbs~2 Tablespoons, 2 lbs~ 3 Tablespoons
• whole wheat flour  1lb~ 2 1/2 cups, 1.5 lbs~ 3 3/4 cups, 2 lbs~4 cups
• wheat gluten   1 lb~1 1/2 Tablespoons, 1.5 lbs~2 1/2 Tablespoons, 2 lbs~ 3 Tablespoons
• active dry yeast   1lb~1 1/2 teaspoons, 1.5 lbs~2 teaspoons, 2lbs~2 1/4 teaspoons

**if using a bread machine select Whole Wheat Cycle**

What to do:

• measure water into measuring cup with enough room to add yeast; add yeast to water and allow to foam
• combine oil, molasses (or honey), and water (once it foams) in  mixing bowl; mix well
• combine salt, dry milk, 3/4 of your flour and the gluten in a separate bowl
• add dry ingredients to wet and mix well
• add enough remaining flour and mix until dough begins to form a rough ball (mixture will not cling together into a smooth ball yet)
• let sit for 10 minutes (take paddle out and replace with kneading hook)
• adding enough flour to keep dough from sticking start mixer and begin kneading dough.  only add enough flour to make a smooth dough ball that doesn’t stick to the sides of your bowl.  once you have this, do not add any more and continue kneading for about 10 minutes
• take dough out of mixing bowl and place in a greased plastic bowl (roll to coat entire surface with grease) and loosely cover with plastic wrap (spray with cooking spray so it doesn’t stick to dough)
• place in a warm/draft free place to rise for about 1 hour or until doubled in size
• punch down and form loaves; put into loaf pans
• allow to rise until dough rises above top edge of pan
• bake at 350° for 50-60 minutes
• brush baked loaf(loaves) with butter, remove from pan and cool on a cooling rack
• put bread in gallon size zip-lock bag once completely cooled to keep fresh….you can store bread in refrigerator to keep longer

ENJOY your home-made bread!!

For more Tempt My Tummy goodness…go see Lisa!!