Slow Cooker Spring Break: Comfort Foods for Your Time Off
Spring break is the perfect time to catch up on sleep, binge watch television series and gorge on your favorite foods. You've worked all season to get your bikini body in check - it's time to treat yourself to a few rich and savory dishes that you can enjoy from the comfort of your blanket burrito.
Wake up, turn on the slow cooker and start prepping one of these mouthwatering spring break meals.
Homemade Cinnamon Rolls
These flaky slow cooker cinnamon rolls are perfect for breakfast, lunch, dinner or dessert. Serve Crock-Pot Girl™ Jenn Bare's savory sweets along with a massive breakfast feast or make a batch for yourself. Either way, your stomach will thank you.
- 1 tablespoon cinnamon
- 1/2 stick butter, softened
- 1 cup brown sugar
- 1 loaf frozen bread dough
- 1/4 cup heavy cream
- 1/2 cup powdered sugar
- 3 tablespoons heavy cream or milk
Start by removing the frozen bread dough and allowing it to thaw. Combine butter, cinnamon and brown sugar in a small bowl. Use a rolling pin to flatten the dough in a large rectangle, then spread the sugar mixture over the surface. Roll the flattened dough into a large log, then slice the column into 10 even pieces. Coat the bottom of your slow cooker with nonstick cooking spray, then place each piece in the stoneware. Cover the slow cooker with a towel - make sure it's not on yet - for about 30 to 60 minutes, until the rolls have doubled in size.
Remove the towel, pour heavy cream over the rolls, then place the cover on top. Set the slow cooker on low and cook for about 3 to 4 hours. In a small bowl, blend milk and powdered sugar, then drizzle over rolls right before serving.
Mini Salted Caramel Mocha Cheesecakes
Serve these tasty refrigerated treats to your besties during the next movie night. Your slow cooker mini salted caramel mocha cheesecakes will be the talk of the evening.
- 3/4 cup ground chocolate graham crackers
- 1/2 stick butter, melted
- 1/3 cup sugar
- 8 ounces cream cheese
- 1 large egg
- 1 ounce bittersweet chocolate, melted
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon instant coffee
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup heavy whipping cream
- 1/2 teaspoon salt
- 1 tablespoon pure vanilla extract
- Whipped cream for topping
- 6 4-ounce jars
In a small bowl, mix together ground chocolate crackers and 1/2 stick butter. Add 1 large tablespoon to each jar, dividing all crumbs between the containers. Beat together sugar and cream cheese in a medium-sized bowl, then add egg, chocolate, vanilla, instant coffee and salt. Pour the filling evenly in each jar until they're 3/4 full. Place all six jars in the bottom of the slow cooker, then pour hot water in the stoneware until the jars are 3/4 submerged. Cover and cook for 1 1/2 hours on high, then remove the jars and place them in the fridge for 2 hours.
For the caramel topping, place butter, brown sugar, heavy whipping cream and salt in a medium saucepan. Whisk ingredients for about 5 minutes, then add vanilla and stir for an additional 60 seconds until the caramel thickens. Pour the mixture into a jar and refrigerate until it's cold. When the sauce is ready, pour over each of the jars, then top with whipped cream.