Lavalicious Slow Cooker Triple Chocolate Cake

  1. 1 box Betty Crocker Triple Chocolate Cake Mix
  2. 3 eggs
  3. 1/2 cup water
  4. 1/2 cup melted butter
  5. 1 cup dark chocolate chips
  6. 1 can Betty Crocker Milk Chocolate Frosting
  7. whipped cream or ice cream, if desired
  1. Spray a large slow cooker with nonstick baking spray.
  2. In a large bowl, whisk together the cake mix, eggs, water, and melted butter. Fold in the chocolate chips, then spoon the batter into your prepared slow cooker.
  3. Place spoonfuls of Betty Crocker Frosting all over the top of the cake batter. Use a knife to swirl the frosting into the batter.
  4. Cover the slow cooker and allow to cook for 3-4 hours on high heat. Because slow cooker baking times will vary, start checking your cake every half hour at about the 2 1/2 hours mark to see if it’s cooked thorough. The center and edges should bounce back lightly, but there may be a thin, gooey layer across the cake because of the “lava” frosting.
  5. Spoon warm cake into serving bowls. Top with whipped cream or ice cream, if desired. Serve and enjoy!
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Watermelon Freezer Pops

  1. 2/3 cup sugar, divided
  2. 1 (3 oz) package lime-flavored gelatin
  3. 2 cups boiling water
  4. 1 cup cold water, divided
  5. 1/2 cup ice cubes, divided
  6. 1 (3 oz) package watermelon-flavored gelatin
  7. 3 Tbsp miniature semi-sweet chocolate chips
  8. 3 (6 oz) cartons Yoplait French Vanilla yogurt
  1. Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 30 min.
  2. Meanwhile, repeat Step 1 using watermelon gelatin mix and omitting the refrigeration step. Pour 2 Tbsp of the watermelon gelatin into each of the 16 (3-oz) paper cups. Freeze 20 min (no more, no less!). Stir 1/2 tsp mini chocolate chips into gelatin in each cup so that they are somewhat evenly spaced.
  3. Spoon an additional 2 Tbsp yogurt into the cups on top of the red gelatin mixture. Freeze for another 10 minutes. Then gently pour 2 Tbsp. of the lime gelatin mixture on top of the yogurt layer in each cup. Insert a stick into each cup, then freeze for 3 hours or until frozen.
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Trix Crispie Star Bars

  1. 6 cups Trix cereal
  2. 3 Tbsp butter (not margarine or spread)
  3. 1 (10 oz) bag regular-size marshmallows (about 40)
  4. Betty Crocker Cookie Icing in red, white and blue colors (optional)
  5. sprinkles (optional)
  1. Prepare 9×13″ glass pan with non-stick cooking spray. In a large pan over low heat, melt butter and marshmallows, stirring constantly until creamy and smooth. Stir in cereal by hand and mix well.
  2. ALTERNATE MICROWAVE DIRECTIONS: In large microwave-safe bowl, cook butter and marshmallows on high for 2 minutes. Remove from microwave and stir, then return to micro to cook another minute. Remove from micro and stir until creamy and smooth. Stir in cereal and mix well.
  3. Pour cereal mixture into prepared pan. Using a spatula sprayed with non-stick cooking spray, gently press the mixture until even and flat. Allow to cool 10 minutes.
  4. 4Line a large cutting board with parchment or wax paper. Flip the pan over onto the paper, releasing the cereal mixture in a single block. Use a star-shaped cookie cutter to cut bars into star shapes.
  5. Optional garnish: Drizzle bars with red, white and blue cookie icing and immediately dust with sprinkles. Serve immediately. Store leftovers in an air-tight container no more than a day.
  6. Optional serving idea: Press cookie-pop sticks into bottom of bars and serve
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Frozen Chocolate Covered Banana Bites

  1. 2 large bananas
  2. 10 oz(300 grams) chocolate
  3. dried fruit and nuts mix
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Recipe and Photo credit:zoomyummy / CC BY-NC-ND
For instructions please visit:zoomyummy

Baked Spinach Chips

  1. Bunch of clean, dry spinach (With stems removed)
  2. Oil (Olive, Grape Seed, ect.)
  3. Chili Powder
  4. Cumin
  5. Garlic Powder
  6. Nutritional Yeast
  7. Pinch of Salt and Pepper
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Recipe and Photo credit:lostgardenblog / CC BY-NC-ND
For instructions please visit:lostgardenblog

Cauliflower Crust Calzone

Yield: Makes three medium size calzones (feeds 3)
  1. Crust:
  2. 1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
  3. ½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
  4. 1 free range egg, lightly beaten
  5. ½ teaspoon fine grain sea salt
  6. ½ teaspoon oregano
  7. ¼ teaspoon ground black pepper
  1. 6 tablespoons thick tomato sauce
  2. ½ cup / 1.7 oz / 50 gr mozzarella cheese
  3. pinch of salt
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Recipe and Photo credit:theironyou / CC BY-NC-ND
For instructions please visit:theironyou