Slow Cooker Peanut Chile Meatballs

Author: Summer // Category: , , ,
Oh my~ I came home to this delicious meal all ready for me and I had to blog it right after so we wouldn't lose the recipe. Ty found this off of the blog crockpot365.blogspot.com. Lots of yummy recipes to try now!


40 already cooked meatballs (frozen or fresh)
2 tablespoons chunky peanut butter
1 cup canned coconunt milk (I used light, it was fine. If using regular, shake well and include the cream on top)
1 tablespoon red chile paste (jarred, in the Asian cooking aisle)
2 teaspoons fish sauce (in Asian cooking aisle, surprisingly inexpensive, although I bet you could substitute a gluten free soy sauce and not notice much of a taste difference)
1 1/2 tablespoons white granulated sugar

The Directions.

I used a 4 quart slow cooker. It's okay to use a 6 quart, but decrease cooking time by about an hour.

Put meatballs into slow cooker (frozen is fine). Add peanut butter and coconut milk. Drop in a gollop of red chile paste, then add fish sauce and sugar. Stir as well as you can to combine---it won't be perfect because the peanut butter will still be clumpy. No worries.

Cook on low for 4-6 hours, high for 2-4, or until peanut butter mixture is fully melted and the meatballs are heated throughout.

Serve as a hot appetizer, or over long grained basmati rice as a meal.

Ty drained the fat and added 1 Tbsp of minced garlic and 1small white onion chopped.

Molten Chocolate Cakes with Sugar Coated Raspberries

Author: Summer // Category: ,
1 cup unsalted butter or magarine
8 oz semi-sweet chocolate chips
5 large eggs
1/2 cup sugar
pinch of salt
4 tsp flour
8 extra-large paper muffin tins ( or 12 regular cups)

Garnish:

1 (6 oz) container raspberries barely moistened and rolled in about 1/2 cup sugar right before serving

Directions:

1.) Melt butter and chocolate in a medium heat proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolved. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (batter can be made a day a head; return to room temperature an hour or so before baking.

2.) Adjust oven rack to middle position; heat oven 450 degrees. Spray paper muffin cups with vegetable cooking spray. Divide batter amonge cups.

3.) Bake until batter puffs but center is not set, 8-10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer to dessert plates.

4.) Top each with powdered sugar and/or sugared raspberries.

Soft Sugar Cookie Dough w/Cream Cheese Frosting

Author: Summer // Category: , , , ,
2 cups butter
3 cups sugar
4 eggs
2 tsp vanilla
16 oz sour cream or plain yogurt
3 tsp soda
2 tsp salt
8-10 cups four

Cream together butter and sugar. Add eggs,, vanilla, and sour cream. Mix well and add flour (add rest of dry ingredients). Chill. roll 1/2 inch think. Cut. Bake 8-10 minutes @350 degrees. Frost.

Frosting:
8 oz cream cheese
2 Tbsp butter (melted)
1 Tbsp vanilla
powdered sugar.

From Olane--

Garlic Roasted Asparagus

Author: Summer // Category: ,
1 1/2 lb fresh asparagus spears
2 to 3 cloves garlic thinly sliced
2 to 3 Tbsp olive oil
1/4 tsp salt
1/4 tsp ground black pepper

Preheat oven to 450. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15X10X1 pan. Drizzle with oil and sprinkle with salt and pepper. toss to coat.
Roast 10-15 min. Flip halfway through. Serve immediately.

From Olane. Simple but delicious.

Summer Salsa

Author: Summer // Category: , ,
2 cans diced tomatoes
1 can black beans (drained)
3 avocados
1/2 c. white onions (chopped)
1 tsp white vinagar
2 limes
cilantro

Mix all ingredients together. From Olane Harris--my favorite salsa to eat plain!