Help Make it Happen!

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Connally McDougall Design

My dear friend, Connally McDougall, has a passion like none other. Driven by the desire to craft garments that are made to stand the test of time, and that celebrate a woman’s beauty, sensuality and intellect, she has been accepted into the prestigious Central Saint Martins School of Art and Design. She will sit in the seats where Zac Posen, Stella McCartney, and Alexander McQueen once sat. However, her dreams of starting her very own fashion house don’t come without a cost, and so she has started her own crowd-funding campaign. You can help this exceptional woman reach her goals.

 

Quinoa & Chicken Chili

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Another great one for your slow cooker! You can leave out the chicken and use vegetable stock to make it vegetarian and it will taste just as great. Adapted from here.

  • 1 C quinoa, uncooked
  • 1 large can of diced tomatoes, with juice
  • 1 small can of tomato paste
  • 2 cans of black beans, rinsed
  • 1 can of corn, rinsed
  • 3 C water
  • 1 package of chicken bouillon (approx 1 Tbsp)
  • 1 yellow onion, chopped
  • 1 bell pepper (green/yellow/orange/red, your choice), chopped
  • 1 jalepeno pepper, seeded and minced
  • 2 boneless/skinless chicken breasts, cubed
  • 2 tsp cumin
  • 2 tsp (or more!) chili powder
  • salt and pepper to taste

Add all ingredients to slow cooker and mix to evenly distribute. Cook on low for 6-8 hours, or high for 4-6 hours.

Peanut Butter Cheesecake Brownies

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These are the worst but most delicious things you could ever eat. Make sure you have friends to share this with before making it because it makes a huge pan : ) Adapted from here.

  • 1 box of chocolate fudge brownie/cake mix
  • 250 grams (8 oz) cream cheese, softened
  • 2 eggs
  • 3/4 C brown sugar, packed
  • 1 tsp vanilla
  • 2 Tbsp flour
  • 1/2 tsp baking powder
  • sprinkle of salt
  • 1/2 C smooth peanut butter
  • 1 package of Reese’s chipits
  • 1 package of milk chocolate chips
  • 3 Tbsp whipping cream
  • 12 Reese’s Peanut Butter Cups, chopped

Preheat oven to 350F. Prepare brownie mix according to directions, and spread evenly in a 9×13 greased baking pan.

Using a hand-mixer, beat cream cheese until fluffy. In a separate small bowl, stir together eggs, brown sugar, vanilla, flour, baking powder and salt. Add brown sugar mixture and peanut butter to cream cheese and beat with the hand-mixer until well blended. Stir in the package of Reese’s chipits. Spread cream cheese mixture evenly over brownie layer. Bake for 40 minutes, or until an inserted toothpick comes out clean. Cool.

Put milk chocolate chips and whipping cream into a microwavable bowl, and microwave on high for 30-60 seconds. Stir until all chocolate is melted and the mixture is creamy. Spread evenly on top of cooled brownies. Sprinkle chopped Reese’s Peanut Butter Cups on top. Keep refrigerated. Serve with ice cream!

Indian Lentil Stew

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This warm vegetarian dish is best made in your slow cooker! Cilantro, spinach and curry are a great combo. I highly recommend serving this stew over brown rice, or with warm naan. Adapted from here. Serves 6.

  • 1 C dry red lentils, rinsed
  • 28 oz. can of diced tomatoes, with liquid
  • 10 oz. chopped frozen spinach, thawed and drained
  • 1 can chick peas, drained and rinsed
  • 2.5 C vegetable broth (or chicken broth)
  • 1 onion, chopped
  • 1 jalepeno pepper, seeded and minced
  • 2 Tbsp fresh ginger root, minced
  • 1 Tbsp curry powder
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 tsp sugar
  • juice from 1/2 a lemon
  • 1/3 C fresh cilantro, chopped

Put all ingredients (except lemon juice and cilantro) into slow cooker and stir to mix evenly. Cook for 4 hours on high, or 6-7 hours on low. Add lemon juice and cilantro immediately before serving.