Crock-Pot Cobbler

Crock-Pot Cobbler

 

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.

For ALL my Cookin With Brook recipes, click here! 

 

3-Ingredient Slow Cooker Apple Spice Cake

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
Creamy Crock-Pot Spaghetti

Creamy Crock-Pot Spaghetti

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

  • ½ pound lean ground beef
  • ½ pound Italian sausage
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp garlic powder or salt
  • ½ tsp basil
  • 3 jars (24 oz) your favorite pasta sauce
  • 1 pound spaghetti noodles
  • ½ cup Parmesan Cheese
  • 1 cup finely shredded Mozzarella
  • 8 ounces cream cheese
  • 1-2 cups chicken broth

 

  1. Brown ground beef and sausage together
  2. Add salt, pepper, garlic, basil
  3. Pour 1 jar of spaghetti sauce into bottom of crock-pot
  4. Break spaghetti noodles in half and place noodles over sauce
  5. Top with 1 cup chicken broth
  6. Top with meat
  7. Sprinkle Parmesan over meat
  8. Top with cubed cream cheese
  9. Pour another jar of sauce on top
  10. Top with ½ cup of mozzarella
  11. Cook on high for 2½ hours
  12. Stir (it will be thick)
  13. Add ONE MORE jar of spaghetti sauce and more chicken broth depending on how thick you like the sauce.
  14. 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)

 

For ALL my Cookin With Brook recipes, click here! 

Pumpkin Cookies

Pumpkin Cookies

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)

FOR ALL MY COOKIN WITH BROOK RECIPES, CLICK HERE!

 

Homemade Cinnamon Applesauce

Homemade Cinnamon Applesauce

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.

 

FOR ALL MY COOKIN WITH BROOK RECIPES, CLICK HERE! 

Creamy Caramel Apple Dip

Creamy Caramel Apple Dip

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

Several Granny Smith Apples

 

Cream together cream cheese, sugar and vanilla.

Spread mixture on a serving dish or plate

Cover the mixture with toffee bits

Drizzle (or cover) with the caramel sauce

Chill while you slice up the apples

 

FOR ALL MY COOKIN’ WITH BROOK RECIPES, CLICK HERE! 

Three Ingredient Muffins

Three Ingredient Muffins

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!

 

For ALL my Cookin With Brook recipes, click here! 

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