Cookin With Brooke

This is one of my favorite fruit salads! It’s so yummy and easy and very kid-friendly. It’s tart and sweet and you can really customize it depending on what fruits you want to use! Perfect side dish for Easter!

INGREDIENTS

• 3oz box instant vanilla pudding
• 20oz can pineapple tidbits in juice
• 2 cups seedless grapes
• 2 bananas (sliced and added just before serving)
• 1 cup sliced strawberries
• 1 cup blueberries

Mix everything together (including the juice from the can of pineapple) and chill at least 3 hours before serving. Make sure to add the bananas right before putting it on the table so they don’t get brown.

One of my favorite comfort foods is soup. And when it’s creamy and cheesy, even better! I like to get sourdough bread bowls to put this in…you can find them at some local bakeries! Top with a little shredded cheese and even your kiddos will gobble it up!

Ingredients

•  ½ cup butter
•  ½ cup flour
•  6 cups chicken stock
•  6 cups milk
•  1 tsp salt
•  1 tsp white pepper
•  3-4 cups fresh broccoli florets
•  1 pound processed cheese, shredded
•  2 cups shredded Cheddar cheese

Instructions

• Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
• Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
• Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Maybe you’re not a baker, and that’s okay. You can still provide homemade holiday treats! These are simple and the kiddos will LOVE to help!

Ingredients

• 16 oz Pretzel Rods
• 12 oz Chocolate Chips, dark or white chocolate or Candy Melts
• 1-2 TBS Shortening
• Sprinkles

Instructions

• Line baking sheets with parchment paper
• Microwave 2 cups of chocolate and shortening in a tall glass for 45 seconds. Stir. If necessary, microwave for additional 10- to 15-second intervals, stirring just until melted
• Dip the pretzel rods into melted chocolate, tilting the glass to easily cover as much of the pretzel as you want. Use the side and rim of the glass to remove excess. Place on baking sheet.  Sprinkle with sprinkles
• Let set up. Store in an air-tight container.

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

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)

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