Crock-Tober celebrates ANYTHING you make in a Crock-Pot. But dessert in a Crock-Pot doesn’t have to be complicated. Take this one for instance. I used a yellow butter cake mix with peach pie filling. It was amazing and so so easy!
1 Box Cake Mix 2 (20oz) Cans Pie Filling 1 stick of butter
Pour apple pie filling into slow cooker. Top with cake mix and butter. Cook on high for 2-2.5 hours. Great with vanilla ice cream.
Here’s the recipe:1 Box Spice Cake Mix2 20 oz Cans of Apple Pie Filling8 oz ButterPour apple pie filling into slow cooker. Top with cake mix and butter. Cook on high for 2-2.5 hours. Great with vanilla ice cream.
Posted by Tasty Food on Thursday, December 24, 2015
It’s CROCK-TOBER, y’all! I’m so super excited to give you recipes that are comforting and yummy and easy to make in your crock-pot! You’ll be cooking like a CROCK star all month long! When I saw this recipe, I just HAD to make it. It’s comfort food on a fork. YUM! Add a salad and a loaf of garlic bread and you’re done! Your kids are going to love this one!
Ingredients
½poundlean ground beef
½ pound Italian sausage
½tspkosher salt
¼tspfreshly ground black pepper
¼ tspgarlic powder or salt
½ tsp basil
3jars (24 oz) your favorite pasta sauce
1poundspaghetti noodles
½cupParmesan Cheese
1 cup finely shredded Mozzarella
8ouncescream cheese
1-2cups chicken broth
Brown ground beef and sausage together
Add salt, pepper, garlic, basil
Pour 1 jar of spaghetti sauce into bottom of crock-pot
Break spaghetti noodles in half and place noodles over sauce
Top with 1 cup chicken broth
Top with meat
Sprinkle Parmesan over meat
Top with cubed cream cheese
Pour another jar of sauce on top
Top with ½ cup of mozzarella
Cook on high for 2½ hours
Stir (it will be thick)
Add ONE MORE jar of spaghetti sauce and more chicken broth depending on how thick you like the sauce.
Cook another 45 minutes to an hour or until you’re ready to serve. (the last 5 minutes sprinkle on another ½ cup of mozzarella)
Been making this recipe for years! It really helps you turn the corner and say “Welcome, Fall!”
2½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp ground cloves
½ tsp salt
½ cup softened butter
1 ½ cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
Preheat oven to 350.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla to butter mixture, and beat until creamy.
Mix in dry ingredients.
Drop on cookie sheet by tablespoonfuls and flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost. (we use cream cheese frosting)
I’m not sure what made me think this. Maybe I was just super intimidated. But I’ve thought for years that making homemade applesauce was overwhelmingly hard. Who has time for that? Well, I do. And you do. It’s super super simple and WAY tastier than the jar version.
Here’s what my mom and dad and I did last week in a few minutes.
Peel and core 1 bag of Gala apples. Cut into chunks. Combine apples with about ½ cup of water and boil until the chunks are soft. Mash with a potato masher or leave chunks, depending on your preference. Add about 3 tsp of cinnamon or more if you like it spicy. I didn’t add any sugar, but some recipes call for ¼ cup.
If you don’t eat it all for dinner that night, it can be frozen in freezer bags and enjoyed well after apple season is gone. Serve warm or cold.
I’ve had different apple dips, but none that are quite like this. Some of the reviews mentioned that it was too sweet, so I tweaked it a bit and I think I’ve come up with a perfect way for a crowd to enjoy some Michigan apples!
2 (8 ounce) boxes cream cheese
1/2 cup brown sugar
1 teaspoon vanilla extract
2 tsp cinnamon
1/2 or so of an 8 oz bag of toffee pieces
1/2 or so of a 15 oz bottle caramel ice cream topping
Here’s a GREAT and EASY recipe to serve on the first day of school. (it’s healthy, too…but no one needs to tell the kids!) PLUS…it can be made with ANY cake mix you choose! This time I did something spicy!
1 spice cake mix
15 oz can of pumpkin
Half a bag of cinnamon chips
Mix three ingredients together (no eggs, no oil!) Scoop into muffin papers. Bake 15-20 minutes in 350 degree oven for moist and delicious pumpkin spice muffins!
