Molten Lava Cake by Six Sisters

Six Sisters Stuff Serves: 4 Copycat Chili's

Molten Lava Cake Recipe

 Ingredients:
 1 cup semisweet chocolate chips
 1/2 cup butter
1 cup powdered sugar
 3 eggs
1 egg yolk
 1/2 teaspoon vanilla extract
 6 Tablespoons flour
caramel sauce, for drizzling
vanilla ice cream
 Smuckers Chocolate Magic Shell ice cream topping, for drizzling

 Instructions Preheat oven to 400 degrees F. In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth. Whisk in powdered sugar until combined. Add 3 eggs and 1 egg yolk, and whisk until combined. Add vanilla and flour and mix again.

Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.

Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce. Top cake with a scoop of vanilla ice cream and drizzle magic shell topping on top.

Homemade Magic Shell

An easy recipe for Homemade Magic Shell with just two ingredients. Perfect for topping on almost any ice cream!

 CourseDessert

 CuisineAmerican

 Prep Time5 minutes

 Total Time5 minutes

 AuthorDanielle

INGREDIENTS

• 1 cup semi-sweet chocolate chips
• 3 tablespoons coconut oil measured when solid

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INSTRUCTIONS

• Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave in 20-30 second increments, making sure to stir very well after each increment, until completely melted and smooth.
• Allow to cool for a few minutes, then top on ice cream of choice.

NOTES

This recipe will make 3/4 cup of magic shell, which serves about 4-6 people.

Store in an airtight container at room temperature, stir well before topping on ice cream again.
https://www.livewellbakeoften.com/homemade-magic-shell/

Slow Cooker Easy Baked Potatoes by ATK

Slow-Cooker Easy Baked Potatoes

SERVESServes 4 to 6

WHY THIS RECIPE WORKS

Forget about preheating the oven to achieve perfectly cooked baked potatoes with a creamy interior—we moved this dish to the slow cooker, leaving the oven available for other things (like the main course). Wrapping the potatoes in foil and including a little water in the slow cooker helped them cook through more evenly. Spritzing the potatoes with vegetable oil spray ensured that our seasonings adhered (salt and pepper did the trick).

INGREDIENTS

4 - 6 russet potato, unpeeled

Vegetable oil spray

Salt and pepper

*

BEFORE YOU BEGIN

Serve with your favorite baked potato toppings. You will need an oval slow cooker for this recipe.Cooking time: 6 to 7 hours on low or 4 to 5 hours on highSlow cooker size: 5 to 7 quarts

1

INSTRUCTIONS

Spray potatoes with oil spray and season with salt and pepper. Wrap potatoes individually in aluminum foil and place in slow cooker. Add ½ cup water, cover, and cook until potatoes are tender, 6 to 7 hours on low or 4 to 5 hours on high. Transfer potatoes to serving dish and carefully remove foil (watch for steam). Serve.

Slow Cooker Olive Oil Rosemary Mashed Potatoes by ATK

Slow-Cooker Olive Oil–Rosemary Mashed Potatoes

SERVESServes 10 to 12

WHY THIS RECIPE WORKS

For evenly cooked potatoes in the slow cooker, we used a small amount of water and a parchment shield to create a moist, steamy environment. Thinly sliced potatoes cooked more evenly than chunks, and boiling the water first jump-started the cooking process. We brushed the top layer of potatoes with oil to help limit discoloration and mashed in the rest of the oil for additional flavor about 4 hours later when the potatoes were tender. To simplify things further, we did away with the extra step of draining the potatoes in favor of just mashing them in the cooking liquid. Along with olive oil, the cooking liquid easily created a nice smooth texture when incorporated. 

INGREDIENTS

5 pounds russet potatoes, peeled and sliced ¼ inch thick

2 ¾ cups boiling water, plus extra as needed

Salt and pepper

10 tablespoons 

extra-virgin olive oil

1 teaspoon minced fresh rosemary

½ teaspoon grated lemon zest plus 1 tablespoon juice

*

BEFORE YOU BEGIN

The potatoes can be held on the warm or low setting for up to 2 hours; adjust the consistency with extra hot water as needed before serving. The top layer of potatoes may discolor slightly, but this won’t be noticeable upon mashing.

1

INSTRUCTIONS

Combine potatoes, boiling water, and 2 teaspoons salt in slow cooker. Brush top layer of potatoes with 2 tablespoons oil. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.

2

Discard parchment. Mash potatoes with potato masher until smooth. Stir in rosemary, lemon zest and juice, and remaining ½ cup oil until combined. Season with salt and pepper to taste. Serve.

Slow-Cooker Tomatillo Chicken Soft Tacos by ATK

Slow-Cooker Tomatillo Chicken Soft Tacos

SERVESServes 4 to 6

*** to try

WHY THIS RECIPE WORKS

To make great chicken soft tacos, we needed a tender, flavorful chicken filling. Cooking chicken in tomatillo salsa flavored the chicken in a big way without the involved prep of using fresh tomatillos. Fresh poblano chile peppers added a little heat to the sauce and created a more complex flavor profile than salsa alone. We found that boneless chicken thighs worked best here; after 4 to 5 hours in the slow cooker they were meltingly tender and could be shredded easily. Finishing with a little lime juice and cilantro added fresh flavor. 

INGREDIENTS

1 cup jarred tomatillo salsa

2 poblano chiles, stemmed, seeded, and chopped

Salt and pepper

1 teaspoon minced fresh oregano or ¼ teaspoon dried

3 pounds boneless, skinless chicken thighs, trimmed

¼ cup minced fresh cilantro

2 tablespoons lime juice

12 - 18 

(6-inch) flour tortillas,

 warmed

*

BEFORE YOU BEGIN

Jarred tomatillo salsa is also called salsa verde. We don't discard any of the cooking liquid so as to help season the chicken and keep the filling moist; a slotted spoon works best for serving the filling. Serve with lime wedges, diced avocado, queso fresco, and/or sour cream.

1

INSTRUCTIONS

Combine salsa, poblanos, ¼ teaspoon salt, ¼ teaspoon pepper, and oregano in slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2

Using tongs, break chicken into bite-size pieces. Stir in cilantro and lime juice, and season with salt and pepper to taste. Serve with warmed tortillas.

Slow Cooker Garlic and Parmesan Mashed Potatoes by ATK

Slow-Cooker Garlic and Parmesan Mashed Potatoes

SERVESServes 10 to 12

WHY THIS RECIPE WORKS

For evenly cooked potatoes in the slow cooker, we used a small amount of water and a parchment shield to create a moist, steamy environment. Thinly sliced potatoes cooked more evenly than chunks, and boiling the water first jump-started the cooking process. We brushed the top layer of potatoes with melted butter to help prevent discoloration and mashed in the rest of the butter for additional flavor about 4 hours later, when the potatoes were tender. (The top layer of potatoes may discolor slightly, but this won’t be noticeable upon mashing.) To simplify things further, we did away with the extra step of draining the potatoes in favor of just mashing them in the cooking liquid. Along with the added butter (or olive oil), the cooking liquid easily created a smooth texture when incorporated.

INGREDIENTS

5 pounds russet potatoes, peeled and sliced ¼ inch thick

2 ¾ cups boiling water, plus extra as needed

8 garlic cloves, peeled and smashed

Salt and pepper

12 tablespoons 

unsalted butter,

 melted

3 ounces 

Parmesan cheese,

 grated (1½ cups)

*

BEFORE YOU BEGIN

The potatoes can be held on the warm or low setting for up to 2 hours; adjust the consistency with extra hot water as needed before serving.

1

INSTRUCTIONS

Combine potatoes, boiling water, garlic, and 2 teaspoons salt in slow cooker. Brush top layer of potatoes with 3 tablespoons melted butter. Press 16 by 12-inch sheet of parchment paper firmly onto potatoes, folding down edges as needed. Cover and cook until potatoes are tender, 5 to 6 hours on low or 3 to 4 hours on high.

2

Discard parchment. Mash potatoes with potato masher until smooth. Stir in Parmesan and remaining 9 tablespoons melted butter until combined. Season with salt and pepper to taste. Serve.