Chocolate Indulgence Brownies - 365 Crockpot Recipe

24 servings
3 eggs
3/4cup packed light brown sugar
2 teaspoons vanilla
2 cups chocolate cookie crumbs
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2/3cup chopped dates
1/2 cup reduced-fat semisweet chocolate morsels

Per Serving:
Calories: 124% calories from fat: 26 Protein (gm): 1.8 Carbohydrate (gm): 22.7 Fat (gm): 3.8 Saturated fat (gm): 1.7 Cholesterol (mg): 26.5 Sodium (mg): 129

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.5

1. Beat eggs, brown sugar, and vanilla in large bowl until thick, about 2 minutes. Fold in cookie crumbs, cocoa, and salt; fold in dates and chocolate morsels.
2. Pour batter into greased and floured 9 x 5-inch loaf pan; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center comes out almost clean, about 3 hours. Cool on wire rack 10 minutes; invert onto wire rack and cool. Cut into 3/4-inch slices; cut slices into halves.

Chocolate Chip Bar Cookies - Best Crockpot Recipe

16 servings
8 tablespoons margarine or butter, room temperature
1 egg
1 teaspoon vanilla
1/4 cup each: granulated sugar, packed light brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup each: semi-sweet chocolate morsels, coarsely chopped walnuts
Vegetable cooking spray

Per Serving:
Calories: 169% calories from fat: 55 Protein (gm): 1.4 Carbohydrate (gm): 17.6 Fat (gm): 10.5 Saturated fat (gm): 2.7 Cholesterol (mg): 13.2 Sodium (mg): 148

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 2.0

1. Beat margarine, egg, and vanilla in bowl until fluffy; mix in combined sugars. Mix in combined flour, baking soda, and salt. Mix in chocolate morsels and walnuts. Spread dough evenly in bottom of greased 7-inch springform pan. Cover and cook on high until toothpick inserted in center comes out
clean, 3 to 31/2 hours. Turn lid askew and cook 20 minutes longer. Cool in pan on wire rack 5 minutes; remove side of pan. Cut into bars while warm.

Hot Fudge Pudding Cake - 365 Crockpot Recipe

6 servings
1 cup all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons Dutch process cocoa, divided
11/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup2% reduced-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/3cup granulated sugar
11/2 cups boiling water

Per Serving:
Calories: 192% calories from fat: 18 Protein (gm): 2.9 Carbohydrate (gm): 36.6 Fat (gm): 4 Saturated fat (gm): 0.5 Cholesterol (mg): 0.3 Sodium (mg): 178

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 0.0

1. Wrap bottom of springform pan in aluminum foil. Combine flour, brown sugar, 3 tablespoons cocoa, baking powder, and salt in medium bowl. Whisk combined milk, oil, and vanilla into flour mixture, mixing well.
2. Spoon batter into greased 7-inch springform pan. Mix remaining 3 tablespoons cocoa and granulated sugar; sprinkle over cake batter. Slowly pour boiling water over the back of a large spoon or spatula over batter; do not stir. Place pan on rack in 6-cupcrockpot; cover and cook on high
until cake springs back when touched, about 2 hours. Cool pan on wire rack 10 minutes; remove side of pan and serve warm.

Flourless Mocha Mousse Cake - 365 Crockpot Recipe

8 servings
1/2 cup Dutch process cocoa
3/4cup packed light brown sugar
3 tablespoons flour
2 teaspoons instant espresso powder
1⁄8teaspoon salt
3/4cup 2% reduced-fat milk
1 teaspoon vanilla
2 ounces each: coarsely chopped semi-sweet and bittersweet chocolate
1 egg
3 egg whites
1⁄8teaspoon cream of tartar
1/3cup granulated sugar
Cocoa or powdered sugar, as garnish

Per Serving:
Calories: 251% calories from fat: 23 Protein (gm): 4.8 Carbohydrate (gm): 45.8 Fat (gm): 6.8 Saturated fat (gm): 3.2 Cholesterol (mg): 21.7 Sodium (mg): 79

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.0

1. Combine cocoa, brown sugar, flour, espresso powder, and salt in medium saucepan; gradually whisk in milk and vanilla to make smooth mixture. Whisk over medium heat until mixture is hot and sugar dissolved (do not boil). Remove saucepan from heat; add chocolate, whisking until melted. Whisk about 1/2 cup chocolate mixture into egg; whisk egg mixture back into saucepan. Cool to room temperature.
2. Beat egg whites and cream of tartar to soft peaks; beat to stiff peaks, gradually adding granulated sugar. Stir about 1/4 of the egg whites into cooled chocolate mixture; fold chocolate mixture into remaining egg whites.
3. Pour batter into lightly greased 7-inch springform pan; place on rack in 6-quart crockpot. Cover, placing 3 layers of paper toweling under lid, and cook on high until toothpick inserted 1/2-inch from edge of cake comes out clean (cake will look moist and will be soft in the center), 21/4 to 31/4
hours. Remove pan to wire rack and cool completely; refrigerate, loosely covered, 8 hours or overnight. Remove side of pan and place cake on serving plate; sprinkle top of cake generously with cocoa.

Chocolate Chip Peanut Butter Cake - 365 Crockpot Recipe

8 servings
1/3cup each: room temperature margarine or butter, granulated and packed light brown sugar
2 eggs
1/2 cup each: chunky peanut butter, reduced-fat sour cream
12/3cups self-rising flour
1/4 teaspoon salt
1/2 cup semi-sweet chocolate morsels
Hot fudge or chocolate sauce (optional)

Per Serving:
Calories: 352% calories from fat: 52 Protein (gm): 7.4 Carbohydrate (gm): 36.4 Fat (gm): 21.4 Saturated fat (gm): 5.9 Cholesterol (mg): 57.1 Sodium (mg): 402

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 4.0

1. Beat margarine and sugars in bowl until fluffy; beat in eggs, blending well. Mix in peanut butter
and sour cream; mix in flour, salt, and chocolate morsels.
2. Pour batter into greased and floured 6-cup fluted cake pan; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 2 to 21/2 hours. Cool cake on wire rack 10 minutes; invert onto rack and cool. Serve with hot fudge sauce.

Applesauce Cake with Buttery Glaze - Crockpot Recipe

12 servings
1/2 cup margarine or butter, room temperature
3/4cup packed light brown sugar
1 egg
3/4cup applesauce
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon each: salt, ground cinnamon
1/4 teaspoon each: baking soda, ground cloves
Buttery Glaze (recipe)

Per Serving:
Calories: 242% calories from fat: 31 Protein (gm): 2.1 Carbohydrate (gm): 39.5 Fat (gm): 8.4 Saturated fat (gm): 1.7 Cholesterol (mg): 17.7 Sodium (mg): 306

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 1.5 Bread: 1.0 Meat: 0.0 Fat: 1.5

1. Beat margarine and sugar in large bowl until blended; beat in egg, apple-sauce, and vanilla. Mix in combined remaining ingredients, except Buttery Glaze, stirring until well blended.
2. Pour batter into greased and floured 6-cup fluted cake pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 21/2 to 3 hours. Cool cake on wire rack 10 minutes; invert onto rack and cool.

Gingerbread Cake - 365 Crockpot Recipe

12 servings
11/2 cups self-rising flour
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon each: ground allspice, salt
8 tablespoons margarine or butter, room temperature
2/3cup light molasses
3/4cup packed light brown sugar
1 egg, lightly beaten
1/2 cup 2% reduced-fat milk
1/2 teaspoon baking soda
Cream Cheese Glaze (recipe)

Per Serving:
Calories: 315% calories from fat: 29 Protein (gm): 2.8 Carbohydrate (gm): 53.4 Fat (gm): 10.0 Saturated fat (gm): 2.4 Cholesterol (mg): 20.7 Sodium (mg): 410

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.5 Meat: 0.0 Fat: 1.5

1. Combine flours, spices, and salt in large bowl. Combine margarine, molasses, and brown sugar in 4-cup glass measure; microwave on high until margarine is melted, about 2 minutes, stirring to blend. Whisk margarine mixture into flour mixture, blending well; whisk in egg. Whisk in com-bined milk and baking soda until blended.
2. Pour batter into greased and floured 7-inch springform pan; place on rack in crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, about 5 hours. Cool in pan on wire rack 10 minutes; remove side of pan and cool. Drizzle with Cream Cheese Glaze.

Pumpkin Ginger Cake Rounds with Warm Rum Sauce - Crockpot Recipe

2 cakes (4 to 6 servings each)

1/2 cup each: canned pumpkin, packed light brown sugar
1/4 cup each: room temperature margarine or butter, light molasses
1 egg
11/2 cups all-purpose flour
1/2 teaspoon each: baking powder, baking soda, ground allspice, cloves, and ginger
Warm Rum Sauce (recipe)

Per Serving:
Calories: 212% calories from fat: 27 Protein (gm): 3.3 Carbohydrate (gm): 35.5 Fat (gm): 6.5 Saturated fat (gm): 1.3 Cholesterol (mg): 21.6 Sodium (mg): 177

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 1.0

1. Combine pumpkin, brown sugar, margarine, molasses, and egg in large mixer bowl; beat at medium speed until well blended. Mix in combined flour, baking powder, baking soda, allspice,
cloves, and ginger, blending at low speed until moistened.
2. Pour batter into two greased and floured 16-ounce cans. Stand cans in crockpot; cover and cook on high until wooden skewer inserted in cakes comes out clean, about 21/2 hours. Stand cans on wire rack to cool 10 minutes. Loosen sides of cakes by gently rolling cans on counter, or remove bottom ends of cans and push cakes through. Slice and serve with Warm Rum Sauce.

Lemony Carrot Cake with Cream Cheese Glaze - Best Crockpot Recipe

12 servings
12 tablespoons margarine or butter, room temperature
3/4cup packed light brown sugar
3 eggs
2 cups shredded carrots
1/3cup each: raisins, coarsely chopped walnuts
Grated zest of 1 lemon
11/2 cups self-rising flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream Cheese Glaze (recipe)

Per Serving:
Calories: 337 % calories from fat: 43 Protein (g): 4.5 Carbohydrate (g): 44.3 Fat (g): 16.6 Saturated fat (g): 3.5 Cholesterol (mg): 55.1 Sodium (mg): 491

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0

1. Beat margarine and brown sugar in large bowl until fluffy; beat in eggs
one at a time, beating well after each addition. Mix in carrots, raisins, walnuts, and lemon zest. Fold in combined flour, baking powder and salt.
2. Pour batter into greased and floured 7-cup springform pan; place on rack in crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, about 31/2 hours. Cool pan on wire rack 10 minutes; remove side of pan and cool. Drizzle cake with Cream Cheese
Glaze.