Pumpkin Brownies

Pumpkin Brownies

Let’s face it. Thanksgiving or not, not everyone is a fan of pumpkin pie. If you need a dessert for those chocolate cravers, but you still want to stay in theme, try these! A great blend of both!

Ingredients

  • 1 batch of brownie batter (can be from a box)
  • 1 1/4 cups canned pumpkin puree
  • 1/4 cup vegetable oil
  • 4 oz cream cheese softened
  • 2 TBS sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 350
  2. Prepare brownies per box recipe and divide in half
  3. To half, add pumpkin, oil, cream cheese, sugar, cinnamon, and nutmeg and mix until smooth
  4. Pour the chocolate batter into the prepared pan (greased bottom per most brownie box recipes) and smooth
  5. Pour the pumpkin batter over the chocolate in a swirl and drag a knife through to create a marbled effect
  6. Bake for 35 to 40 minutes or until set and a toothpick comes out clean when inserted in the center of the pan
  7. Remove from the oven and allow the brownies to cool on a wire rack before cutting


Creamy CrockPot Chicken Stuffing with Green Beans

Creamy CrockPot Chicken Stuffing with Green Beans

This tastes like comfort and Thanksgiving and Christmas all rolled into one EASY dish! Seriously. All you do is put these 4 layers in a CrockPot and walk away. AND…it can be the whole meal! If you want to add a salad, great. But your veggies and starch and protein are all covered! We will definitely be making this one again!

Ingredients

  • 4 chicken breasts
  • salt and pepper to taste
  • 1 box chicken stuffing mix
  • 1 can cream of chicken soup
  • 3/4 cup sour cream
  • 1/2 soup can water
  • 10 oz bag frozen green beans (I used french cut)

Instructions

  1. Spray crockpot with cooking spray
  2. Season chicken with salt/pepper and place in the bottom of a crockpot
  3. Top chicken with stuffing mix
  4. In a separate bowl, mix together soup, sour cream and water.  Spread over stuffing
  5. Place green bean on top
  6. Cover and cook on HIGH for 4 hours (or LOW for 6 hours)

CrockPot Meatball Subs

CrockPot Meatball Subs

Sometimes, CrockTober is a recipe. Sometimes, it’s more of an idea of what to make for dinner. I personally had NEVER had a Meatball sub in my life before this. It was messy (just as I thought, which was why I was avoiding them) but it was worth it! So delicious! And one of the easiest things I’ve ever made! (pro tip…once you’re out of buns if you still have sauce and meatballs left, just serve over spaghetti noodles!)

Ingredients:

  • One 2 pound bag of frozen Italian Style Meatballs
  • 8 hoagie rolls
  • 2 jars of marinara (I added some extra garlic and basil)
  • 14 Sandwich style sliced mozzarella cheese.  
  • Grated Parmesan
  • Dried or fresh basil

How to:

  • Place frozen meatballs in a slow cooker
  • Pour marinara over the top of the frozen meatballs
  • Cover and cook on high for 4 hours
  • During hour 3, preheat your oven to 350
  • Open your hoagie rolls and place on a baking sheet
  • Toast for about 5 mins
  • Add 2 slices of Mozzarella cheese to each roll and return to the oven
  • Continue to toast for 5 minutes or until cheese is melted
  • Add about 4 to 5 meatballs to each
  • Garnish with grated Parmesan and basil
  • Serve with a side of extra sauce

CrockPot Bread

Slow Cooker Bread

CrockTober is HERE! I was super excited to try this recipe and it didn’t disappoint! This bread is easy and so so tasty. And by the way, your house will smell AMAZING!

Ingredients

  • 2 TBS butter, melted (plus butter for the pan)
  • 1 1/2 tsps active dry yeast 
  • 2 tsps sugar 
  • 1 1/2 teaspoons kosher or sea salt 
  • 2 2/3 cups flour

Directions

  1. Butter a 6-by-3-inch round pan and set aside (I used a casserole dish)
  2. Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer using the dough hook attachment
  3. With the mixer on low speed, add 1/2 cup of the flour at a time
  4. Once all the flour is added, knead on medium speed for 8 minutes 
  5. Transfer the dough to the prepared pan and lower it into a 6- to 8-quart slow cooker and cover with the lid
  6. Cook on high about 2 hours and 15 minutes
  7. Turn off slow cooker and let it set for 30 minutes
  8. Take the pan out of the cooker and let the bread cool in the pan for 5 minutes
  9. Turn out onto a rack and let cool completely

I can’t wait to try adding garlic and basil or maybe doing a cinnamon loaf!

Blueberry Zucchini Bread

Blueberry Zucchini Bread

My friend Andrea brought me the largest zucchini I had ever seen the other day. She grew it herself! She also passed along this delicious recipe! Who doesn’t love a good zucchini bread recipe! Enjoy!

INGREDIENTS

  •  1 large egg
  •  1/2 cup packed light brown sugar
  •  1/3 cup oil
  •  1/4 cup sugar
  •  1/4 cup cup sour cream (or yogurt may be substituted)
  •  1 tsp vanilla
  •  1 cup flour + 1/4 cup for dredging blueberries
  •  1/2 tsp baking powder
  •  1/2 tsp baking soda
  •  1/4 tsp salt, or to taste
  •  1 cup coarsely grated zucchini, not packed down
  •  1 cup fresh blueberries

INSTRUCTIONS

  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with cooking spray, or grease and flour the pan; set aside
  2. In a large bowl, add the the first six ingredients and whisk to combine.
  3. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined
  4. Add the zucchini and stir; set aside.
  5. In a small bowl, add the blueberries to 1/4 cup flour and toss to coat
  6. Add the blueberries and flour to the large bowl with the batter and stir until just combined; don’t overmix.
  7. Put batter into the prepared pan, smoothing the top slightly
  8. Evenly sprinkle the surface with 1 to 2 tablespoons blueberries
  9. Bake for about 55 to 60 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no wet batter
  10. Allow bread to cool about 15 minutes before turning out on a wire rack to cool completely before slicing
Dredging blueberries in flour should keep them from bleeding and should also help keep them from sinking.

Cinnamon Bread

My Mom’s Cinnamon Bread

I’m a HUGE fan of cinnamon. I mean, I put it in almost anything! Baked beans, pancakes, pork roast, etc. So when I heard my sisters talking about my mom’s cinnamon bread, I just HAD to make it! I don’t know why I hadn’t before! It rivals the one you may have gotten from one of those membership stores! Only it will be YOUR house that smells amazing! And yes, you might have to give out samples if anyone stops by and smells it! haha

Ingredients

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp cinnamon
  • 1 tsp salt
  • 1 cup buttermilk (If you don’t have buttermilk, substitute milk with 1 tablespoon vinegar to measure 1 cup)
  • ¼ cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 TBS white sugar
  • 1 tsp cinnamon
  • 2 TBS butter (softened or melted)

Directions

  • Preheat oven to 350
  • Grease one 9×5 inch loaf pan
  • Add flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl.
  • Beat 3 minutes
  • Pour into prepared loaf pan
  • Smooth top
  • Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly
  • Sprinkle topping over smoothed batter
  • Using knife, cut in a light swirling motion to give a marbled effect
  • Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean
  • Remove bread from pan to rack to cool

My Grandma’s Strawberry Pie

Nothing like Michigan Strawberries!

I was craving Strawberry Pie and I asked my mom for her recipe. So we started digging in her recipe box and we found this treasure! Her mom’s handwritten recipe! I made it and it’s delicious. It’s messy, but it’s delicious! It’s worth all the steps. It’s easier than you think.

Ingredients

  • 1 Quart Strawberries
  • 1 Baked Pie Crust
  • 1 Cup Sugar
  • 3½ TBS Corn Starch
  • 1 Cup Water

Directions:

  • Wash and top strawberries
  • Take out 1 cup for the glaze, crush, and add 2/3 cup water
  • Simmer for 3 minutes and strain
  • Mix sugar and cornstarch with 1/3 cup water, add to juice
  • Cook until thick and clear
  • Add 2-3 drops of red food coloring, if desired, then let cool
  • Put the rest of the berries in a baked and cooled pie crust
  • Pour cooled glaze over berries
  • Chill at least 3 hours then top with whipped cream

One Pan Balsamic Chicken & Veggies

This One Pan Balsamic Chicken and Veggies couldn’t be any easier! It only takes about 20 minutes and there’s no need for any other side dishes because the veggies are included!!

Ingredients

  • 1/3 cup Italian salad dressing (Light Italian is what was recommended)
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp honey
  • 1 1/4 lbs chicken tenderloins
  • 2 Tbsp olive oil
  • Salt and pepper
  • 1 lb fresh green beans (or Asparagus if it’s in season)
  • 1 cup matchstick carrots
  • 1 cup grape tomatoes, halved

Instructions

  • In a mixing bowl whisk together salad dressing, balsamic vinegar and honey, set aside
  • Heat olive oil in a 12-inch skillet over medium-high heat
  • Season chicken with salt and pepper then place chicken evenly in skillet
  • Cook about 6 – 7 minutes, turning once halfway through cooking, until chicken has cooked through
  • Prepare green beans (or asparagus) and tomatoes
  • Add half the dressing mixture to skillet and turn chicken to evenly coat
  • Transfer chicken to a serving platter while leaving sauce in skillet
  • Add beans (or asparagus) and carrots to skillet, season with salt and pepper and cook, stirring frequently, until tender
  • Transfer veggies to platter with chicken
  • Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute
  • Toss chicken, tomatoes and the rest of the veggies in the hot dressing
  • Transfer back to platter and serve


FOR ALL MY COOKIN WITH BROOK RECIPES, CLICK HERE!

Wafflemaker Hashbrowns

Am I the only one on the planet that hadn’t tried these before? This is a kid-friendly side dish that your whole family will love! (I paired it with meatloaf)

Ingredients

  • Cooking spray, for spraying the waffle iron
  • A 30-ounce bag frozen shredded hash browns, thawed
  • 4 TBS (1/2 stick) butter, melted 
  • 1 tsp sea salt 
  • 1/2 tsp black pepper 
  • 3/4 cup grated Cheddar

Directions

  1. Preheat waffle iron on the regular setting and spray both sides with cooking spray
  2. Squeeze out any excess moisture from the hash browns and put in a bowl
  3. Pour the melted butter over the hash browns
  4. Sprinkle with salt and pepper and stir
  5. Scoop a heaping 1/2 cup of the seasoned hash browns into each waffle section
  6. Top with 2 TBS cheese
  7. Top cheese with another 1/4 cup hash browns
  8. Close the waffle iron and cook for 15 minutes
  9. Repeat with the remaining ingredients

Easy Corn Chowder

Ingredients

  • 4 slices thick-cut chopped bacon
  • 2 TBS butter
  • 1/2 small finely diced sweet onion
  • 2 stalks finely diced celery
  • 1 pressed clove garlic 
  • Sea salt and freshly ground pepper to taste
  • 1/4 cup flour
  • 5 cups low-sodium chicken broth
  • 2 medium russet potatoes, peeled and cut into small cubes
  • 3 cups corn kernels (fresh from 5 ears of corn, canned and drained, or frozen thawed and drained)
  • 1 can creamed corn
  • 1 TBS honey
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese

Instructions

  1. Fry bacon in the bottom of a large heavy soup pot over medium heat. Stir until the bacon is browned and almost crispy
  2. Drain or spoon off all but 3 tablespoons of the fat
  3. Stir in the butter until melted
  4. Add in the onion and celery; cook, stirring occasionally until they become tender, about 5 minutes.
  5. Add in the garlic and saute until fragrant, Season with salt and pepper.
  6. Sprinkle the flour in and make a paste. Cook a minute or two.
  7. Pour in the chicken broth along with the potato, corn, honey; bring to a boil, then reduce heat to a gentle simmer.
  8. Cook until the potatoes are tender but not mushy, stirring occasionally, about 10-12 minutes.
  9. Add in the heavy cream.
  10. If you prefer a creamier soup, puree the soup in a blender until it reaches the desired consistency.
  11. Stir in the shredded cheese until melted.
  12. Top with parsley, a sprinkle of shredded cheese and/or extra bacon!


FOR ALL MY COOKIN WITH BROOK RECIPES, CLICK HERE!