Wanted: soups, crockpot recipes!

I'm putting a request out...we need more soup and crockpot recipes! Come on, give me your favorites! Thank you, ~K

Whole Wheat-Banana Bread

Ladies, get out your wheat grinders!This is from the new Fall Baking Mini Magazine. I've made it twice - its a nice variation from usual recipes which contain no whole wheat. This recipe makes 2 loaves.

2 cups whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2/3 cup oil
1 3/4 cup sugar
4 eggs
2 cups mashes bananas (about 4)
chopped nut and chocolate chips optional

Mix the dry ingredients. In a separate bowl, mix the oil and sugar, adding the eggs. Add the dry to the wet alternately with the bananas. Spread in 2 greased loaf pans and bake at 350 for 55-65 minutes.

Light Wheat Rolls

These rolls are so delicious, I can't believe they're "light". This will definitely become a standard at our house from now on!

Light Wheat Rolls

2 pkg active dry yeast
1 3/4 c warm water
1/2 c sugar
1 t salt
1/4 c butter, melted and cooled
1 egg, beaten
2 1/4 c whole wheat flour
2 1/2 c all-purpose flour

1/4 c melted butter additional, if desired

In a large bowl, dissolve yeast in warm water, let stand until bubbly, about 10 minutes.

Mix sugar, salt, butter, egg, and whole wheat flour in mixer. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Knead until smooth and elastic, about 8-10 minutes. Cover with damp cloth and let rise in a warm place until doubled, about 1 hour.

Punch down dough, cover, and let rise until doubled again, about 30 minutes.

Grease 2 dozen muffin cups. Punch down dough, and divide into 2 equal portions. Roll each into a 6x14” rectangle, and cut rectangle into twelve 1x7” strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place about 45 minutes, or until doubled in bulk.

Preheat oven to 400. Bake for about 10 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

Cornbread and Honey Butter

Ok, whenever I have made cornbread, it's always been the Marie Callendar's mix...which I always thought was good, until now. I don't think I am ever going back to it. And the Honey Butter...wow! I got this recipe off of the mykitchencafe blog and it's super easy. So here it is...

Ingredients:
1/2 c. cornmeal
1 1/2 c. flour
2/3 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/3 c. oil
3 Tbsp. butter, melted
2 eggs, beaten
1 1/4 c. milk

Preheat oven to 350 degrees.
Mix all the dry ingredients. Make a well in the center and add oil, butter, eggs, and milk. Stir until just mixed, batter will be runny. Pour into a greased 8x8 baking dish and cook for 35-40 min.

Honey Butter
2 sticks butter, softened
1/2 c. honey
1/2 c. marshmallow fluff

Whip all ingredients together with an electric mixer and serve at room temperature. Can also be refrigerated and softened. This does make a lot, so think about halving it if you don't need very much.

Emily's Wet Burrito Meal

My sister Emily loved mexican food. She was a server at a mexican restaurant for several years and was always very picky about her mexican food; she considered herself an expert (we loved to tease her about that!). This is the recipe for her famous wet burrito meal. Don't make the mistake of calling these enchiladas, Emily would have corrected you! And you MUST make this as a meal, the burritos are only good in COMBINATION with the beans and corn. This is a great vegetarian dish also, and I just love it with homemade guacamole and chips on the side!

Wet Burritos
16oz. sour cream
1/4 c. chopped green onion
8 + oz. Monterrey Pepper Jack cheese, shredded
12 + oz. Colby, shredded
2 t. cumin
1 pkg. Enchilada powder
8 oz. tomato sauce
1 c. water
1 pkg. burrito size tortillas

Mix 1st five ingredients (set aside additional cheese for topping). Spoon in tortilla, roll up, place seam side down in greased pan. Set aside. For sauce, bring last three ingredients to boil, let simmer for 10 min. Taste, and add Tobasco, more tomato sauce, salt, etc. Pour over burritos. Bake 20 min @ 350. Top with more cheese and bake an additional 5 min, till cheese melts. Let stand 10 minutes before serving. Serve with sour cream if desired.

Black Beans

2 cans black beans
1/2 large red onion
1 green bell pepper
1 T minced garlic
1 T red wine vinegar
1 T Tobasco
1 T cumin
(topping: chopped sweet Vidalia onions)

Blend all but the beans in a blender until very smooth, add to beans and cook 8 hours on low in crockpot. Top with chopped sweet Vidalia onions.

Fiesta Corn

Fresh corn
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
salt, pepper, butter, and Tobasco to taste

Chocolate Chocolate Chunk Cookies

This is my favorite chocolate cookie recipe - it's from the Nestle website. I often don't have chunks, so I just use chips. Also, you can use PB chips - I like this recipe much better than the greasy, flat baking recipe on the back of the Reeses PB chips package.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups (11.5-oz. pkg.) semi sweet chunks (or chips)
  

Directions:
PREHEAT oven to 350º F.

COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Best Ever Lemon Blueberry Muffins

The title doesn't lie. I tried another recipe from Prudence Pennywise, (it's her photo too), and it's another winner.

Lemon Blueberry Muffins (adapted from a few recipes)

2/3 cup sugar

grated zest and juice of one lemon
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspooon salt
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla
1 stick butter, melted and cooled
1 and 1/2 cups blueberries, (frozen is fine)
For icing:
1 cup powdered sugar
2-3 tablespoons lemon juice

Preheat oven to 400 degrees. In a medium bowl, rub sugar and lemon zest together with finger tips. Whisk in flour, powder, soda, and salt. In a separate bowl, combine sour cream, eggs, vanilla, lemon juice, and melted butter until well blended. Pour the wet ingredients over the dry and very gently toss to combine. Add berries. Bake in paperlined muffin tins for 18-20 minutes.Combine powdered sugar and lemon juice to make a glaze. Drizzle over muffins.