This is the hottest summer ever in most people’s memory, and we here at Texas Pepper Jelly understand that most of you are reluctant to fire up the stove or oven and make your air conditioner work even harder.
But your family can still have nutritious hot meals, even in the midst of 100 degree and higher drought. Just use your crockpot.
The next few weeks of recipes you’ll find here are perfect for these hot summer days; they’ll feature your crockpot, or they’ll feature no cooking at all, possibly just an hour’s marinating in the refrigerator. Keep coming back to Texas Pepper Jelly to find all the information you’ll need to keep your family coming to the dinner table eagerly for good, nutritious meals that won’t heat up your house!
Let’s start with dessert! Spicy Crockpot Carrot Cake is delicious, easy, and once you mix it all together, there’s nothing left to do!
1 cup sugar (I use Splenda) (Sometimes I use half white and half brown)
2/3 cups oil
1 1/2 cups white flour
1 teaspoon baking soda
1/2 teaspoon salt (never leave out the salt in a recipe!)
2 teaspoons cinnamon
3/4 cup grated carrots
1/2 cup chopped nuts (I’ve used both pecans and walnuts)
1 cup shredded pineapple
1/2 cup Pineapple Habanero pepper jelly
1 teaspoon vanilla
What to do:
Once you’ve gathered and prepared all the above ingredients, the rest of the directions are really hard: Dump everything in your crockpot, mix a little, turn the cooker on “high,” cover, and walk away. Come back in 4 hours, turn off the crockpot, give everybody a little plate and a dollop of ice cream, and voila. Dessert.
Or a little midnight snack. Your call.
My sister likes to remove the cake and ice it with a cream cheese frosting. My husband just puts more Pineapple Habanero pepper jelly on his. My mom eats it right out of the crockpot, as is.
And so do I. You and your family eat it however you want. It’s versatile.