Cookin With Brooke

It’s CROCK-tober. When I saw this recipe, I just HAD to try it! Who doesn’t love warm, gooey, cinnamon-y goodness?

1 container Grands Original Biscuits

1/2 cup white sugar

1/2 cup brown sugar

2 tsp. cinnamon

1 stick Butter, melted

Optional: Cream Cheese frosting

Spray inside of crock-pot with non-stick cooking spray

Melt butter in microwave safe bowl, and set aside.

Combine sugars and cinnamon in gallon size bag, zip up and shake well to mix.  Set aside.

Cut each biscuit into 6 pieces.

Take each piece one by one and dip into melted butter, then put into cinnamon sugar mixture bag. Once all pieces have been added to bag, zip up and carefully shake and gently roll around so all pieces get coated.

Pour any remaining leftover butter into bottom of crock-pot.

Transfer all sugar coated biscuit pieces into crock-pot, and spread out along the bottom.

Cook on LOW for 2.5 hours, or until done.

Optional: top with a little cream cheese frosting. (not really optional in our opinion)

These muffins remind me of my childhood. When it started getting cold outside and through the winter, my mom would make up a batch of these and we’d keep them in the fridge for weeks! (thus the name!) Each morning, she’d fill the muffin tins and bake them which made the house smell amazing! It’s never been easier to have a hot breakfast every chilly morning! YUM!

1 12 oz box of Raisin Bran Cereal

3 cups sugar

5 cup flour

5 teaspoon soda

4 eggs (well beaten)

1 cup vegetable oil

1 quart of buttermilk

1 tablespoon salt

In a large bowl mix together cereal, sugar, flour, soda, and salt.

To this mixture add eggs, oil and buttermilk.

Mix well.

Store in refrigerator. Do NOT freeze.

To bake  fill muffin tins (I use liners with them) 1/3 full.

Bake 15 to 20 min at 400 degrees. Open and slap with butter while warm!

This makes a gallon and can be kept in the refrigerator for up to 6 weeks.

Great with cider.

This time of year it seems like everyone is looking for pumpkin spice something!

Well, whether it’s your coffee or cookies or sweet potato fries, you can transform them with these 5 ingredients!

Yes, you can buy something called “Pumpkin Pie Spice” at the store, but with the ingredients you probably already have, you can make your own! And this is also great for housewarming or hostess gifts! Just put some in a little jar with a ribbon!

• 3 Tbls Ground Cinnamon
• 2 tsp Ground Ginger
• 2 tsp Nutmeg
• 1 ½ tsp Ground Allspice
• 1 ½ tsp Ground Cloves

NOW…here’s how to use it to make a Pumpkin Spice Latte:

Our family LOVES tacos. This recipe is SO great. Just change up your tacos a bit. It’s super simple and a wonderful twist to the norm.

5-6 boneless skinless chicken breasts

1 (16 oz) jar of picante

1 package taco seasoning

Shells

Shredded cheese

Lettuce

Sour Cream

(whatever else you top your tacos with…I like pineapple!)

Combine salsa and taco seasoning in crockpot. Put chicken in and cook for 5 hours on medium…or until chicken can be shredded with a fork. Serve on tortillas with taco toppings.

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!)

1 chocolate cake mix

15 oz can of pumpkin

Half a bag of chocolate 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 chocolate-chocolate chip muffins!

This is a great way to get your kids to eat green veggies!! This has been a family favorite for YEARS and we thought we shared it years ago. It is super easy and everyone loves it!

2 cups chopped cooked chicken

2 cups chopped cooked broccoli

2 cups shredded cheddar cheese

2 cans cream of chicken soup

Combine ingredients and put in a 9×13 casserole dish. Bake in 350 degree oven for 45 minutes.

This is one of my favorite summer recipes. And it’s so easy!

Zucchini

Summer Squash

Butter

Garlic salt

Preheat grill for medium-high heat.

Place the zucchini, and squash on a large sheet of foil.

Dot with butter.

Season with garlic salt.

Seal vegetables in the foil.

Place the foil pack on the preheated grill and cook 20 minutes until vegetables are tender.

This is one of my FAVORITE recipes. I love that you can make it with either fresh or frozen blueberries. I now make my own version of the recipe I originally got from Deanna House. It’s just how I like it. (btw…Blueberry Buckle is allegedly called “buckle” because while it bakes the batter rises, but the berries and crumb topping weigh it down. This causes the surface of the cake to buckle…hence the name!)

Mmmm…Saturday morning breakfast for sure!

2 cups flour

3/4 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup vegetable oil

3/4 cup milk

1 egg

2 cups fresh blueberries

Topping:

1 cup sugar

2/3 cup flour

1 tsp ground cinnamon

1/2 cup softened butter

In large mixing bowl, sift together 2 cups flour, 3/4 cup sugar, baking powder and salt.

In a separate bowl, whisk together vegetable oil, milk, and egg.

Pour liquid ingredients into flour mixture. Stir just until flour disappears.

Fold in blueberries.

Pour batter into a buttered 13×9 baking pan.

In a small bowl, mix together the topping ingredients until crumbly, then sprinkle evenly over the batter.

Bake in a preheated 375 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

This is such a simple recipe, but maybe you’ve never tried it. I like to do it near Memorial Day or the 4th of July, but it can be done any time however you want to decorate it.

1 tube Sugar Cookie Dough

8 ounces Cream Cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla

(Amounts are for round pizza pan. It should be doubled if using a 12×18 pan)

Crust: Preheat oven to 350.  Slightly grease the bottom of a rectangular pan.  Let dough soften slightly and roll it out to fill the pan. (it might not go all the way to each edge, just make sure it is not too thin)   Bake at 350 for 10-15 minutes or until firm but not brown.  Cool completely.

Cream Cheese Layer: Beat cream cheese, powdered sugar & vanilla until smooth & creamy. Spread on cooled cookie crust.

Fruit: Wash, dry & cut fruit as necessary. Arrange on top of cream cheese layer in a flag pattern.

If you’re a pancake “mix” family, we’re about to change all that. This is our family’s pancake recipe and we’ll NEVER do a mix ever again! I know you’re thinking it will be WAY more work, but trust me. It is worth the extra 5 minutes! (maybe only 3!) We put chocolate chips on ours! HA!

2 cups flour

2 tbsp sugar

4 tsp baking powder

Pinch of salt

1/4 c butter, melted

2 eggs

2 cups milk (warmed slightly)

1/2 tsp vanilla

Combine dry ingredients in large bowl. In separate bowl whisk together milk, eggs, butter and vanilla. Stir wet ingredients into dry – just until combined. Cook on hot griddle or pan. (You know the pan is hot enough when it makes a couple drops of water literally dance!)