And the Winner IS…..

We now present to you some of the winning recipes from our Crock-pot Cook-Off! Best in dessert went to Peter Zechmeister’s “Gingerbread Chocolate Pudding Cake”, most unique dish goes to Warren and Patty Park’s “Pork ‘n’ Greens with Wheat berries”, and the over-all best in show, as voted on by the Winter Ball attendees, went to Cameron Hager’s “Stroganoff Balls”. They are all generously shared the recipes so that we can all enjoy their slow-cooking genius! Enjoy!

Gingerbread Chocolate Pudding Cake From Peter Zechmeister

Part One (Modified from Paula’s Kitchen Gingerbread Spoon Cake)

1 package gingerbread mix
1/2 cup half and half (can substitute milk)
1/4 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup golden raisins or craisins

Mix above ingredients, will be very dry. Spray slow cooker with nonstick cooking spray.
Put mixture in slow cooker, around the outside of bottom leaving 1/2 inch gap around outside, leave center open.

2 1/4 cups water
3/4 cup dark brown sugar, packed
3/4 cup butter
1/4 tsp vanilla
1/2 tsp ground ginger

In medium saucepan over medium high heat, stir together the above ingredients.
Bring to boil before using.

Part Two (Modified from SlowAndSimple.com Chocolate Brownie Pudding Cake)

1 package brownie mix
1 egg
1/4 cup water
1/4 cup butter softened

Mix above ingredients, will be very dry. Put mixture in center of slow cooker.

3/4 cup water
1/2 cup brown sugar
2 tbsp cocoa powder

In medium saucepan over medium high heat, stir together the above ingredients.Bring to boil before using.

Part Three: Cooking!

Turn slow cooker on high (total cooking time 2 hours). Add about 1/3 of the boiling ginger sauce to gap around outside of gingerbread mix, should just overflow mixture.

After 30 minutes, gingerbread should start to raise, chocolate mix will sink.
Add 1/2 of remaining ginger sauce around outside edge.

After another 30 minutes, add remainder of ginger sauce around outside edge. Add chocolate sauce to middle. Finish cooking. Chocolate will bubble up around edges.
Let cool for at least 30 minutes. Serve with ice cream or whip cream.

 

Pork ‘n’ Greens with Wheat Berries from Warren & Patty Park

1 tbsp olive oil
2 ½ lbs boneless pork pieces, trim fat off
2 onions finely chopped
8 stalks of celery diced
2 garlic cloves, minced
1- 2” piece of cinnamon stick
½ tsp crocked black pepper corns
2 c wheat berries rinsed
4 c chicken or vegetable stock
1 tbsp paprika dissolved in 2tbsp white wine vinegar
8 c thinly sliced collard greens (about 2 bunches)
Balsamic or white wine vinegar

1. In a skillet, heat oil over medium heat for 30 sec. Add pork, in batches, and brown on both sides, about 5 min per batch. Transfer to slow cooker.
2. In the same skillet, reduce heat to medium and add onions and celery to pan and cook, stirring, until celery is softened, about 5 min. Add garlic cinnamon stick and peppercorns and cook, stirring, for 1 min. Add wheat berries and toss to coat. Add chicken stock and bring to a boil. Transfer to slow cooker.
3. Cover and cook on low for 8 hrs or on High for 4 hours until pork is tender. Add paprika solution ans stir well. Add collard greens, in batches, completely submerging each batch in the liquid before adding another. Cover and cook on High for 30 min, until collards are tender. Discard cinnamon stick. Serve with vinegar to splash on.

Stroganoff Balls From Cameron Hager

Meatballs

In large mixing bowl, combine:
1 lb ground chuck
1 lb ground turkey
1 small onion, finely chopped
2 slices white bread, torn into tiny pieces
2 lightly beaten eggs
½ cup milk
1 package McCormick Meat Loaf Seasoning
2 tbsp Worcestershire sauce
2 tbsp Sweet Baby Ray’s Original BBQ Sauce
¼ tsp salt
1 tsp coarse-ground black pepper
½ tsp garlic powder
½ tsp onion powder
¼ tsp cayenne pepper (optional)

– Mix ingredients thoroughly
– Roll mixture into bite-size balls
– Bake in shallow glass pan at 375°F for 10-12 minutes, or until lightly browned and firm
– Transfer balls to crock-pot on low heat

Stroganoff Sauce

In medium bowl whisk together:
1 can cream of mushroom soup
1 8oz container sour cream
1 cup beef broth
½ tsp coarse ground pepper
Add garlic powder, onion powder and salt to taste

– Pour sauce over meatballs and continue cooking on high heat for about 45 minutes, and then turn crock-pot to low heat.