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#RLCrocktober

#RLCrocktober (I'm not sure where I'm supposed to put my recipe/entries. Also, I don't know how I would attach a photo. Still, here's a wonderful dessert entry.) Hot Fudge Spoon Cake (Use a decorative round crock pot that you won't mind having out on the buffet counter.) 1 cup all-purpose flour 1-3/4 cup light brown sugar, packed (divided use) 1/4 cup plus 3 Tbsp baking cocoa (divided use) 2 tsp baking powder 1/4 tsp salt 1/2 cup whole milk 2 Tbsp butter, melted (in microwave) 1/2 tsp vanilla extract 1-3/4 cup hot water Vanilla ice cream for on top (recommended) Combine flour, 1 cup brown sugar, 3 Tbsp cocoa, baking powder, and salt in medium bowl. Whisk in milk, melted butter, and vanilla. Spread evenly in the bottom of a slow cooker with a spatula. Combine remaining brown sugar and cocoa; sprinkle evenly over top of batter. Pour in hot water--DO NOT STIR. Cover and cook on high setting for 2 hours, until a toothpick inserted 1 in. deep comes out clean. Spoon warm cake into bowls and top with vanilla ice cream, 6 servings.

#RLCrocktober

#RLCrocktober (I'm not sure where I'm supposed to put my recipe/entries, so I'm just adding them here. Also, I don't know how I would attach a photo. Still, here's a main course entry.) Pot Roast For Tonight (Easy) Several round white or red potatoes, unpeeled--or 2-3 large potatoes, peeled and quartered 8-10 baby carrots 1 onion, quartered 2-3 lb. beef chuck roast 10-3/4 oz. can cream of mushroom soup (condensed) 1-1/2 oz. package onion soup mix Arrange vegetables in the bottom of the slow cooker. (You may be able to fit more baby carrots in.) Place roast on top (it should fit well into the cooker). Spread soup over roast (add more liquid if needed) and sprinkle with soup mix. Cover and cook on low setting for 9-10 hours.

#RLCrocktober

#RLCrocktober Here's a great recipe for apple butter made in the crock pot (slow cooker)! You can keep it in the fridge for several weeks--the batch is fairly large. Crock-Pot Apple Butter (Grand!!) 12 cups Granny Smith apples, cored, peeled, and quartered (Some people add a few Gala or other apples for variety) 1-1/2 cups brown sugar, packed 1/2 cup apple juice or apple cider 1 tsp allspice 1 tsp nutmeg 1/2 tsp ground cloves Combine ingredients in large slow cooker. Cover and cook on low for 8-10 hours or until apples are very tender. Mash with potato masher until chunky. Cook, uncovered, on low for an additional 1-2 hours, stirring occasionally until butter has thickened. Let cool for around 2 hours. Spoon into containers. Keep refrigerated for up to 3 weeks. (We have actually kept it for a couple of months in our fridge. It only gets better with age! But use your judgment on how long to keep anything made at home.) Yield: ~4 cups