WHAT?! I never even thought to try to make pizza in a crock-pot, have you? But it’s CROCK-Tober and we tried it! In the studio this morning!! Tommy gave it two spatulas up!
1 can (11 oz) refrigerated thin pizza crust
1/3 cup pizza sauce
¼ lb sausage, cooked, crumbled
½ cup sliced pepperoni
1 cup shredded mozzarella cheese
Spray 3½ – to 4-quart oval slow cooker with cooking spray.
Preheat crock-pot on high for 15 minutes.
Unroll pizza dough; fold in half lengthwise.
Place pizza dough in slow cooker; press in bottom and 1 inch up sides.
Let it cook uncovered 30-45 minutes.
Turn crock-pot temp to low.
Spread pizza sauce evenly over pizza dough.
Top with half each of the sausage, pepperoni and cheese.
Repeat with remaining sausage, pepperoni and cheese.
Cover; cook on Low 1 ½ to 2 hours or until crust edges are deep golden brown and cheese is melted. Remove from slow cooker to cutting board. Cut and serve.
Any of your favorite toppings could be used. Also, a 3 ½ – to 4-quart round slow cooker can be used instead of the oval. Fold pizza dough in half crosswise instead; press in bottom and 2 inches up sides.
Confession time. Chicken Pot Pie is one of my most FAVORITE comfort foods on the planet. I crave them. So when I found this recipe for Crock-Pot Chicken Pot Pie, I had to try it. And I was NOT disappointed. It tasted exactly like I was hoping. The combination of spices and flaky crust satisfied my craving perfectly. And it’s WAY easier than I thought it would be!
- 3½ cups cooked shredded chicken (or more!)
- 32 oz chicken broth low sodium
- 2 cans cream of chicken soup
- 1 tsp salt
- 1 ½ tsp black pepper
- 1 tsp Lawry’s
- 2 tsp poultry seasoning
- ½ cup chopped onion
- 1 bag cubed hash browns
- 1 (16oz) package frozen peas & carrots
- 1 cup milk
- 1 cup flour
- 2 (9-inch) refrigerated pie crusts
Combine chicken, chicken broth, cream of chicken soup, seasoning, potatoes, and mixed veggies in crock-pot.
Cover and cook on low 7-8 hours or high 3-4 hours. (until veggies are tender)
Heat oven to 375.
In a small bowl, combine milk and flour. Gradually stir mixture into the crock-pot.
Remove ‘crock’ from crock-pot base and place pie crust over mixture.
Place crock in preheated oven and bake uncovered for 15-20 minutes or until browned and crusty. (if your crock-pot doesn’t come apart, pour mixture into casserole dish, top with crust and bake)
Put the additional pie crust on a round pan and slice into wedges. Bake 10 minutes or until brown and serve with pot pie for extra crust!
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.
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!
- 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
- 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)
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
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!
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!