Kung Pao Dumplings

INGREDIENTS   

• 1 lb. chicken, minced
• ¼ cup diced green onion, white part only
• 1 t. ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1 t. crushed red pepper
• 1 t. sesame oil
• 1 t. rice vinegar
• 2½ T. soy sauce
• 1 T. cornstarch
• ½ cup peanuts, crushed
• round wonton wrappers 
  

DIRECTIONS   

1. Mix cornstarch and soy sauce in a small bowl until dissolved.
2. Combine the rest of the ingredients and mix until it becomes ‘sticky’.
3. To make the dumplings, place a heaped teaspoon of filling into the center of a wonton wrapper.
4. Moisten the edges with water and fold the wrapper over the filling to enclose. Press down on the edges to remove any air bubbles and to seal. Place on a tray and repeat with the remaining wrappers and filling. Dumplings can be frozen at this point (boil them from frozen when ready to serve).
5. Cook the dumplings in boiling water for 3-4 minutes or until cooked through. Use a slotted spoon to drain them and place them straight into a serving bowl. Spoon over the sauce and serve.

Slow Cooker Chocolate Lava Cake

INGREDIENTS    

• 1 box of Devils Food cake mix
• 3 eggs
• ⅓ cup of vegetable oil
• 1⅔ cup water
• 1 box of instant chocolate pudding mix (4 oz.)
• 2 cups of milk
• 2 cups milk chocolate chips (12 oz.)  

DIRECTIONS    

1. Beat together cake mix, oil, eggs, and water in large bowl with an electric mixer for a few minutes until batter is smooth.
2. Spray slow cooker with nonstick spray so the cake won’t stick.
3. Pour cake batter into the slow cooker and smooth over the bottom.
4. In a mixing bowl combine together the 2 cups milk and pudding mix and pour over the top. Do not over stir.
5. Sprinkle chocolate chips over top without stirring.
6. Place lid on top and cook on high for 2½ hours.

Recipe Image: Gluesticks