Slow cooker recipe

Deborah Harroun

Slow-Cooker Cheeseburger Meatball Sandwiches

It has been quite the month of slow cooker recipes for me. Dinner, dip, dessert… I think I’ve proved that the slow cooker really is a versatile kitchen appliance!! And I’m back with one more slow cooker recipe that I think you will love.

Cheeseburger Meatball Sandwiches

I know that a lot of times, people are only after the dump and stir type slow cooker meals. This one is a little bit more involved, but I promise you it’s worth it. This is a great meal idea for one of those days when you have a busy evening ahead, but you have a little bit of time during the day to prepare the meatballs. Or better yet, prepare the meatballs on a day when you have time, freeze them, and pull them out on a busy day!

I have been into putting a cheeseburger twist on things lately. Quesadillas, soup – even eggrolls. And today, I’m carrying that cheeseburger theme over to these Meatball Sandwiches.

Cheeseburger Meatball Sandwiches

You start with a pretty basic meatball. I left out the Italian seasonings, and seasoned simply with salt and pepper. I wasn’t paying enough attention and I ended up forgetting to add an egg, and I added twice as many onions as needed, but they still worked out just fine.

Cheeseburger Meatball Sandwiches

Instead of an Italian-style sauce, I added the flavors that I love from my favorite hamburgers. Tomato sauce for the ketchup, yellow mustard, chopped onions and chopped pickles. The pickle flavor really helped to bring the cheeseburger flavor around.

Cheeseburger Meatball Sandwiches

The cooked meatballs are added to the sauce, and then slow cooked for a few hours, until the meatballs and sauce are nice and hot. Serve the meatballs on rolls and melt cheddar cheese on top to give them the cheeseburger aspect. I considered adding chopped lettuce and tomatoes, but I’m glad I kept it simple. The flavors really stood out, and these were our favorite meal of the week!!

Cheeseburger Meatball Sandwiches

You can find the original recipe HERE. And here are the changes that I made:

*In the meatballs, I left out the oregano.
*In the sauce, I doubled the yellow mustard to 2 tablespoons.
*I also omitted the chili powder and hot pepper sauce, and added 1/3 cup of diced pickles.
*I substituted shredded cheddar cheese for the mozzarella cheese.

Cheeseburger Meatball Sandwiches


Deborah Harroun

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

It’s Deborah from Taste and Tell – with another slow cooker recipe for you.

And this time, we are doing dessert!

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

Over the years, I’ve had my fair share of slow cooker winners and losers.

But one thing that I don’t have a lot of experience with is dessert in the slow cooker.

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

I can only remember 2 instances when I made a dessert in the slow cooker. One was a huge success, and the other was a huge miss.

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

The miss was actually years ago – back in 2008. But for some reason, I still remember it. (Maybe because of just how much of a failure it was!!) It was a cake, and I let it cook longer than the directions said to cook it. And what I ended up with as an extremely over-baked and dry cake. And it stuck to my slow cooker so badly that I thought I was never going to be able to get it clean.

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

The second was a recipe for Scalloped Peaches. This recipe was a huge winner, and it showed me that it is possible to make a successful dessert in the slow cooker.

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

I won’t lie – I was a little nervous going into making this recipe. But luckily, it all went perfectly, and the end result was an amazingly delicious dessert. I changed up a few things from the original recipe, but the original recipe is such a great base to go off of. This is truly a chocoholic’s dream dessert. I wanted to add in some extra peanut butter flavor, so instead of adding peanut butter chips, I decided to add in dollops of peanut butter. I loved the little pockets of peanut butter that you would get – I think it was a great substitution!! I also wanted more of the candy bars, so I added chopped up candy bars into the actual cake. You could really use your favorite candy bar here to make it your own!

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

Here are the changes I made:
*I have a 3 quart and a 6 quart slow cooker, but the recipe calls for a 3 1/2 to 4 quart cooker. So I used my 6 quart slow cooker, and did 1 1/2x the ingredients.
*Instead of the peanut butter chips, I chopped up candy bars.
*I also added dollops of peanut butter over the top of the cake before pouring in the hot water and chocolate mixture. I probably used about 2 tablespoons of peanut butter, but I would probably add just a little bit more next time.
*I served the cake warm with vanilla ice cream. I definitely think this is the best way to serve it!!

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

You can find the original recipe HERE. I will definitely be looking to do more slow cooker desserts after the success of this one!!


Gina Homolka

Slow Cooker Teriyaki Chicken

My slow cooker is my favorite fuss-free solution to weeknight meals because it does all the work for me while I’m out and about. On my blog, Skinnytaste.com I have 45 (and growing) Skinny Slow Cooker Recipes! This easy chicken dish from The Better Homes and Gardens Skinny Slow Cooker magazine is a wonderful addition to my collection.

It’s delicious and the prep time is quick – simply place the chicken in the slow cooker, pour the sauce over the chicken and set itto 6 hours. Five to ten minutes before serving add the bok choy and cook until it wilts, then sprinkle with sesame seeds – easy!

Rather than using different chicken parts, I went with skinless drumsticks which are leaner than thighs. The meat is so tender once cooked it just falls off the bones. I served this over brown rice and my family loved it!

Hope you enjoy!

Gina – Skinnytaste

 

See the full recipe here.