Slow Cooker Chocolate Cake

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Ingredients:

1 pkg. two layer chocolate cake mix

3 oz. pkg. instant chocolate pudding mix

4 eggs

1 cup water

2 cups sour cream

3/4 cup vegetable oil

3/4 cup semisweet chocolate chips

1/4 cup milk chocolate chips

Preparation:

Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.

Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings

This is a brilliant way to have dessert waiting on you when you get home after a long day.  I actually have made this before on a Sunday afternoon and cut the time in half, cooking it on high.  This warm cake topped with ice cream is absolutely amazing. 

Egg Rolls

 I love Egg Rolls, but making them from scratch, at home, has always intimidated me.  I finally conquered my fear, bought all the ingredients and found out that not only are homemade egg rolls delicious, but they are also so simple to make, it makes a ton and is so much cheaper than buying the packaged ones in the freezer section at the grocery store. I baked mine instead of frying them, but I will also include the directions for frying if you prefer that method.

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What you need:
1 pkg Egg Roll Wraps (24 count)
1 lb lean ground pork
1 tsp minced ginger (i used ground ginger)
*2 cups cabbage, finely chopped
1/4 lb bean sprouts
*1/2 cup carrot, shredded
2 green onions, finely chopped
2 tbsp oyster sauce
*I used the packaged slaw mix for the cabbage and carrots and used about 3 cups total.


**Canola oil if frying
    Non-stick cooking spray if baking
    Olive oil as needed if baking
    Optional sauce for dipping


How to make them:
Stir-fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes.  Add cabbage, bean sprouts, carrots and green onions, cook 2 minutes.  Stir in oyster sauce.  Let mixture cool.

1.  Use 2 tablespoons filing for each egg roll.  Place filling diagonally on wrap.

2.  Fold bottom corner over filling; roll snugly half-way to cover filling.

 3.  Fold in both sides snugly against filing; moisten edges of last flap.

 4.  Roll wrap up and seal top corner; lay flap-side down until ready to cook.

Frying option:
In a large skillet, heat oil to 350 degrees F and place rolls flap down, a few at a time, turning occasionally, until golden, 2-3 minutes.  Drain on paper towels.

Baking Method:
Heat oven to 400 degrees F.  Place rolls on a baking sheet coated with non-stick cooking spray.  Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.

I had a ton of left overs, so i wrapped each one individually in parchment paper and then placed them in zip lock bags.  Be sure to label your bags and make sure you use them within two months of freezing.  Thaw at room temperature before using and then bake at 400 degree F, for 10-12 minutes.

Enjoy!

KEEP THE ORDERS ROLLING IN....

Pineapple Coconut Cookies

Ridiculously Delicious is now accepting orders for delivery (Cody, Wyoming area) or shipment to your home (1-2 day delivery).  I have added a new tab at the top of my blog page, The Bakery ~ Place your orders here, that you can click on and get all the delicious details.

For questions about ordering or shipping, click on the CONTACT ME button to get ask your questions!

Farmer's Market Freshness

I love shopping at the Farmer's Market. This is something I look forward to every Summer. Last week was my first visit to the one here in our new town of Cody. It was fabulous. Such an abundance of produce and fresh baked goods, and the prices were CHEAP. The market is conveniently located, every Thursday, in the parking lot of my husband's office. So, even if I can't make it there in time before everything is snatched up, I am confident I can talk him into skipping over to pick me up some goodies. Okay, so maybe he won't skip, but you get the picture.

Tonight, I am using some of my veggies to make a stir fry and egg rolls. I can just taste the freshness already. So, if you haven't already, support your local farmers and get out there and scoop up some produce that has been hand picked right out of the garden! You won't be disappointed!

S'mores Brownies

Heaven is the best word I can think of to describe these brownies....

I was entering a picture into a S'mores contest when I stumbled across a picture of some S'mores Brownies. After looking at all the pictures everyone had posted of their deliciously delicious creations I had no choice but to run to the store and pick up everything I needed to satisfy my sudden craving for S'mores. These are so easy and so delicious that they did not even last one night at our house.

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This is what I did:
I took about 7 graham crackers and broke them into squares to line the pan completely.

Then, I mixed together my box of brownie mix and poured that mixture on top of my graham crackers.

Then you bake the brownies according to the directions on the box, which is usually at 350 degrees for 25 minutes.

When the brownies are done removed from oven and top with miniature marshmallows and place back in the oven just long enough to toast the top of the mallows.  This only takes a few seconds so be sure not to walk away and forget about them!

Slice and enjoy this amazingly delicious treat.  I promise, you won't be disappointed.

Sweet Fried Summer Squash

This is a sweet, crispy coating for deep-fried yellow squash that is a tasty treat for all us veggie lovers!

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Basically you need:
2 yellow squash, cut into 1/4 inch rounds
1/2 cup all-purpose flour
1/2 cup white sugar
1 pinch salt
2 cups shortening, melted

Directions:
1.. Allow squash to rest for 5 minutes after cutting to release its moisture.  Stir the flour, sugar, and salt together in a shallow bowl.  Dredge the squash slices in the flour mixture, shaking off any excess and set aside until needed.
2.  Melt the shortening in a large skillet over medium-high heat.  Arrange the squash in a single layer in the skillet.  Cook, turning once, until golden brown, about five minutes.  Drain on paper towels.