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!
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)
Spray crockpot with cooking spray
Season chicken with salt/pepper and place in the bottom of a crockpot
Top chicken with stuffing mix
In a separate bowl, mix together soup, sour cream and water. Spread over stuffing
Place green bean on top
Cover and cook on HIGH for 4 hours (or LOW for 6 hours)
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!)
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.
Dried or fresh basil
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
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
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 tsp vanilla extract
2 TBS white sugar
1 tsp cinnamon
2 TBS butter (softened or melted)
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
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
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.
1 Quart Strawberries
1 Baked Pie Crust
1 Cup Sugar
3½ TBS Corn Starch
1 Cup Water
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
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!
18 oz fudge brownie mix
2/3 cup mini chocolate chips
2/3 cup oil
1/4 cup water
11 oz caramel bits
1/3 cup heavy cream
3/4 cup chopped pecans
3/4 cup hot water
12 oz hot fudge sauce
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.