CrockPot Hot Fudge Turtle Brownies

It wasn’t until recently that I even thought about putting something sweet and dessert-like in a CrockPot. But it’s an incredible thing! These gooey, delicious brownies are going to CROCK your world! A perfect blend of chocolate, caramel and pecans. Oh…and don’t forget to top it with ice cream!

Ingredients

  • 18 oz fudge brownie mix
  • 2/3 cup mini chocolate chips
  • 2/3 cup oil
  • 1/4 cup water
  • 2 eggs
  • 11 oz caramel bits
  • 1/3 cup heavy cream
  • 3/4 cup chopped pecans
  • 3/4 cup hot water
  • 12 oz hot fudge sauce

Instructions

  • Spray a large Crock Pot with cooking spray. Set aside.
  • In a large bowl, combine the brownie mix, chocolate chips, oil, water, and eggs.
  • Stir or whisk together until combined. Do not over mix.
  • Pour the brownie batter into the slow cooker.
  • In a medium bowl, mix the caramel bits and heavy cream. Microwave in 30 second intervals on high heat, stirring in between, until caramel is completely melted. Stir in pecans.
  • Pour caramel mixture over the top of the brownie mixture and use a spatula or a knife to swirl the caramel mixture in.
  • In a small bowl, whisk the hot fudge sauce and hot water together until smooth.
  • Pour over the top of the caramel mixture.
  • Place the lid on the slow cooker and cook on high for 3 to 3.5 hours or until the edges of the brownies are set. The center will be gooey.
  • Serve with ice cream.

CrockPot Chicken Stroganoff

I LOVE CrockTober and this is the perfect EASY recipe to have for these cooler temperatures. Just a few ingredients and you’ll be eating some comfort food in NO time! Enjoy!

Ingredients

  • 2 lbs boneless skinless chicken tenderloins
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 2 packets dry chicken gravy mix
  • 1 regular can cream of chicken soup
  • 1-2 soup cans of water
  • ½ cup sour cream
  • mashed potatoes for serving

Instructions

  • Pour gravy packets, cream of chicken soup and water into your crockpot. Whisk to combine
  • Season both sides of chicken with garlic power and black pepper and place into crockpot
  • Cook on HIGH for 3-4 hours or on LOW for 6-7 hours
  • Shred chicken with 2 forks and stir in sour cream
  • Serve over mashed potatoes or noodles

Peach Butter

I absolutely LOVE fresh peaches. They’re SO GOOD this year. And for the first time EVER, I decided to make Peach Butter. (you know, like Apple Butter…but with peaches!) And it turned out SO delicious, I wanted to share it with you!

Ingredients

  • 15 Ripe Peaches
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/8 tsp Allspice
  • 2-3 tsp Lemon Juice
  • 1.5 cups sugar

Instructions

  • Bring a pot of water to a boil, and place peaches in the water for 1 minute. (it’s best to use ripe peaches)
  • Immediately place the peaches into a bowl of ice water for 2 minutes. Then, slide the skins right off! (You can use a regular peeler and skip the boiling/ice method, if you prefer)
  • Cut the peaches into slices, and place in blender. Blend until smooth.
  • Place the pureed peaches and lemon juice into your Crock Pot, stir, and then top with cinnamon, cloves, allspice, and sugar. DO NOT COVER!
  • Cook on LOW until it reaches the thickness you want. Anywhere from 3-6 hours is good.
  • I used half-pint jars, and left about 1/4 inch at the top. Wipe the top edge of the jars to make sure it was nice and clean so those lids seal well!
  • Keep the lids in hot water until ready to use.
  • Once the jars are filled with peach butter, put the hot lids and rings on them and place them in a hot water bath. Make sure the jars are covered by an inch of boiling water. Let them cook for 15 minutes.
  • Carefully lift the jars out of the boiling water, (I used tongs to get them out) and let them cool overnight so the jars aren’t touching. You can make sure they sealed correctly by pressing your fingers on the lid. If it doesn’t pop up and down, they’re good. Tighten the rings all the way.

CrockPot French Dip


I have made a LOT of CrockPot recipes over the years, but I’ve never made this one. Now that I have, I will again and again. It is SO delicious. My daughter thought it was the BEST French Dip she’s EVER had! (oh, and your house will smell fantastic!) By the way, big props to Front Desk Abbi for passing this recipe along! 

HAPPY CROCKTOBER!!

Ingredients
3 pound chuck roast
2 Tbls oil
2 cans French Onion Soup
1 can Beef Consomme Soup
8 hoagie rolls
16 slices provolone

Instructions
Brown Chuck Roast in oil
Place chuck roast in CrockPot and add soups
Slow cook on high for four hours or on low for 8-10 hours
When done, move your roast to a bowl and slice, removing fatty pieces
Remove any large chunks of meat or fat out of the juice left in the crockpot
Pour the juice from the crockpot into a pan to simmer on your stovetop
Simmer au jus juice to reduce to half
Put your shredded meat onto hoagie rolls and top with provolone cheese
(we opened the rolls, topped with cheese and broiled until melty…SO GOOD)

Want to share one of YOUR favorite CrockPot recipes? You could be this year’s CROCK STAR!! Get the details here! 

Peach Butter

These peaches are SO GORGEOUS!

I absolutely LOVE fresh peaches. They’re SO GOOD this year. And for the first time EVER, I decided to make Peach Butter. (you know, like Apple Butter…but with peaches!) And it turned out SO delicious, I wanted to share it with you!

Ingredients

  • 15 Ripe Peaches
  • 2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/8 tsp Allspice
  • 2-3 tsp Lemon Juice
  • 1.5 cups sugar

Instructions

  • Bring a pot of water to a boil, and place peaches in the water for 1 minute. (it’s best to use ripe peaches)
  • Immediately place the peaches into a bowl of ice water for 2 minutes. Then, slide the skins right off! (You can use a regular peeler and skip the boiling/ice method, if you prefer)
  • Cut the peaches into slices, and place in blender. Blend until smooth.
  • Place the pureed peaches and lemon juice into your Crock Pot, stir, and then top with cinnamon, cloves, allspice, and sugar. DO NOT COVER!
  • Cook on LOW until it reaches the thickness you want. Anywhere from 3-6 hours is good.
  • I used half-pint jars, and left about 1/4 inch at the top. Wipe the top edge of the jars to make sure it was nice and clean so those lids seal well!
  • Keep the lids in hot water until ready to use.
  • Once the jars are filled with peach butter, put the hot lids and rings on them and place them in a hot water bath. Make sure the jars are covered by an inch of boiling water. Let them cook for 15 minutes.
  • Carefully lift the jars out of the boiling water, (I used tongs to get them out) and let them cool overnight so the jars aren’t touching. You can make sure they sealed correctly by pressing your fingers on the lid. If it doesn’t pop up and down, they’re good. Tighten the rings all the way.

My Mom’s Favorite Cobbler Recipe

peachcobbler (2)

Actually, this recipe came from my mom’s cousin, Peggy. So I guess you could say it’s an old family recipe. And I just LOVE fresh peaches this time of year, don’t you? They’re sweet and juicy and I can’t get enough of them. This is a great way to use a few (well…9 or 10). Enjoy!

1 stick butter
1 cup flour
1 cup milk
2 cups sugar (separated)
2 tsp baking powder
1 tsp vanilla
4-5 cups fruit

Preheat oven to 350. Place stick of butter in 9×13 pan and put in the preheating oven until it’s melted. Meanwhile, mix together flour, milk, 1 cup of sugar, vanilla & baking powder. Remove pan from oven carefully (because it’s hot!) Pour flour mixture over melted butter. Put fruit (I’m using peaches) over mixture. Sprinkle the other cup of sugar over the top. I also sprinkle a little cinnamon, nutmeg, and cloves. Bake 30-35 minutes until golden brown. Serve with a scoop of vanilla ice cream when warm!

 

Michigan Blueberry Sauce

blueberrysauce2

It’s not secret that I LOVE Michigan Blueberries! I eat them by the handfuls all day long during blueberry season. Beyond Blueberry Muffins and Blueberry Buckle, what else can you do with them? Try this!

INGREDIENTS

  • 2 cups fresh or frozen blueberries
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 TBS fresh lemon juice
  • 2 TBS cornstarch, mixed with 2 TBS cold water
  • 1/2 tsp vanilla

 

INSTRUCTIONS

  1. In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
  2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
  3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
  4. Remove from heat and gently stir in vanilla.
  5. Serve over ice cream or on top of a cheesecake!

blueberrysauce

Easy Blueberry Dump Cake

blueberrycake

It’s BLUEBERRY season, y’all! Got this recipe straight off the Bowerman Blueberry website! Get pickin! Then make this immediately. It’s super easy and tastes even better with a dollop of whipped cream on top!

1 can (15 oz) crushed pineapple
1 pkg (18.25 oz) yellow cake mix
2 cups fresh blueberries
2 sticks butter, melted

Spray a 9×13 pan with nonstick spray. Layer pineapple, blueberries and dry cake mix. Do not stir! Drizzle evenly with melted butter over top. Bake at 350 for 50 minutes or until golden brown.

Stuffin’ Egg Muffin

stuffinmuffin (2)

My sister passed this recipe on to the family and said it tastes amazingly like our family’s favorite breakfast casserole! But they’re individual and can be an easy grab and go on busy (when we get there) mornings!

INGREDIENTS 
1 pkg stuffing mix
1 dozen eggs
3 TBS real bacon bits
½ cup shredded cheddar cheese

DIRECTIONS
Heat oven to 400. Prepare stuffing as directed (skipping the stand time)
Spray 12 muffin cups
Press 1/4 cup stuffing onto bottom and up sides of each cup
Place muffin pan on baking sheet
Add 1 egg to each cup
Top with bacon and cheese.
Bake 20 minutes until whites are firm and yolks are cooked to desired doneness. (I swirl a fork in each one to break the yolk and mix it with the white)

Let stand 5 minutes before serving.

Enjoy!