Slow Cooker Apple Crisp

This next recipe is also from allrecipes. I’m beginning to think I should have made a blog about cooking my way through allrecipes! πŸ™‚ Anyways, this is for apple crisp in a slow cooker. I have a pretty small slow cooker, and that is the one I used for this recipe.


  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1/2 cup butter, cut into pieces
  • 1 cup chopped walnuts
  • 1/3 cup white sugar, or to taste
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 6 cups apples – peeled, cored and chopped
  • 2 tablespoons lemon juice


  1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
  2. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

This turned out amazing and it was super easy since I just threw everything into the slow cooker. Definitely worth a try!


June 23, 2011. Desserts. Leave a comment.

Morning Glory Muffins

My oven is back and running- although now it is taking forever to heat up… but it works!

This next recipe is a muffin recipe from It has a lot of great ingredients incorporated in the batter. My son likes to eat muffins, so this is the perfect recipe for him. He gets to eat a muffin, and I get the satisfaction that he’s getting some fruit and veggies in his diet!


  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/4 cups white sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups grated carrots
  • 1 apple – peeled, cored, and chopped
  • 1 cup raisins
  • 1 egg
  • 2 egg whites
  • 1/2 cup apple butter
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 tablespoons chopped walnuts
  • 2 tablespoons toasted wheat germ


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
  2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
  3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
  4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
  5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

These turned out awesome! Β I didn’t have wheat germ or walnuts on hand when I made this so I just did without, but I’m sure they would have turned out just as good! Next time, I’ll make sure I have wheat germ on hand! πŸ™‚

June 23, 2011. Breads, Breakfast/ Brunch. Leave a comment.

Chocolate Scotcheroos

I must start this post off by saying that I am one of those spoiled housewives with a double oven. I absolutely love having it, and I seem to always be finding ways to use them both! They are awesome!

OK, now to reality…

A few months ago, something went wrong with my top oven and it quit working. We eventually called a repair guy and he said we would need to cut a whole in the ceiling to get to the wires and then he’d come back- since my awesome oven is also built in.

Well, a few months later my other oven locks up on me. Now I don’t have either oven working! 😦 We finally cut the whole in the ceiling and had the repair guy come back- only to find out that he didn’t want to mess with it now. He recommended me to work straight with the manufacturer. UGH!

So… All that to say, I’ve been weeks without an oven! But hey- it HAS BEEN really hot (weather wise) and I’ve seemed to manage just fine- just another excuse for ordering out when I don’t feel like cooking πŸ™‚

Anyways, this next recipe was on the Rice Krispies cereal box AND no oven required! πŸ™‚

  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 6 cups Rice Krispies cereal
  • 1 cup semi sweet chocolate chips
  • 1 cup butterscotch chips

Place corn syrup and sugar into a 3 quart saucepan.

Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.Remove from heat. Stir in peanut butter. Mix well.

Add cereal and stir until well coated. Press into a greased 13 x 9 inch pan or (if you want thick ones like my picture) a 9 x 9 inch pan. Melt chocolate and butterscotch chips together. Spread evenly over cereal mixture. Let stand until firm. Cut into bars and enjoy!

I have to say that there were only 5 bars left when I took this picture. I had to ask my family to stop eating them so that I could take a picture! Yes, they were that good! πŸ™‚

June 8, 2011. Desserts. Leave a comment.

Peanut Butter Oatmeal Cookies

I think my two favorite places to get recipes is and pampered chef. has a ton of recipes with reviews I can read to get a feel for the recipe before even making it! With all that said, that is exactly where I got this next recipe.


  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.

Mmmm! πŸ™‚ We didn’t have a single cookie left over. Between the three of us and a few days, they seemed to disappear! πŸ™‚

May 29, 2011. Desserts. Leave a comment.

Strawberry Cream Cheese Pie

The weather is finally starting to feel like summer, and what a better way to celebrate it than a fresh strawberry pie- or better yet- a fresh strawberry pie with a cream cheese layer!

I found this next recipe on allrecipes, but adjusted it to my liking. This is my adjusted recipe.


  • 1 (8 ounce) package cream cheese
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 (9 inch) baked pie shell
  • 1/3 cup white sugar
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 1/3 cup grenadine syrup
  • 1 tablespoon lemon juice
  • 3 cups fresh strawberries, hulled and halved


  1. In a medium bowl, mix together cream cheese and confectioners’ sugar until smooth and creamy. Stir in vanilla extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
  2. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
  3. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.
This is definitely worth a try!
This pie isn’t going to last long in my house!

May 23, 2011. Desserts. Leave a comment.

Blackberry Cobbler

There is this produce market that I love to go to. They always seem to have great deals on fruits and veggies, and there is usually one thing that is so good of a deal I can’t pass up. This time, I got 2 containers of blackberries for $1.50. I had no clue what I was going to make with them, but they were marked down because they were extra ripe- hence, I needed to make something quick! πŸ™‚

I found this recipe for blackberry cobbler on


  • 1 cup all-purpose flour
  • 1 1/2 cups white sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 1/4 cup boiling water
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 4 cups fresh blackberries, rinsed and drained


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
  3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
  4. Bake 25 minutes in the preheated oven, until dough is golden brown.
You definitely must try this recipe! It is so good. I sprinkled a little cinnamon on top before baking and then served it with ice cream. The ice cream just makes it even better.

May 20, 2011. Desserts. Leave a comment.

Pulled Pork

I have to admit that I’m not super organized about my dinner schedule for the week. Most of the time, I just buy whatever is on sale at the grocery store and then figure out how to use up those ingredients. This week, Meijer had their pork tenderloin on sale. I bought a small one and decided to try a pulled pork. I also didn’t want to put too much effort into this recipe since the weather is just now warming up, so I used my crock pot.


  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted


  1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
This turned out great, and was super easy with the crock pot!

May 20, 2011. Main Dishes. 2 comments.

Luscious Slush Punch

OK, I have to admit that I tried this recipe a little while ago and am just now getting around to blogging it. I also have to admit that I forgot to take a picture, so this is just a picture of a red slushy punch. πŸ™‚

With all that said, I made this recipe for a party and everyone wanted to know the recipe. It was so good, and definitely worth the extra effort!


  • 2 1/2 cups white sugar
  • 6 cups water
  • 2 (3 ounce) packages strawberry flavored gelatin mix
  • 1 (46 fluid ounce) can pineapple juice
  • 2/3 cup lemon juice
  • 1 quart orange juice
  • 2 (2 liter) bottles lemon-lime flavored carbonated beverage


  1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
  2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.
You definitely need to make this! Β Soooo yummy! πŸ™‚

May 20, 2011. Drinks. 1 comment.

Baked Oatmeal

Have I mentioned that I love Well, once again this website is a go-to for a new recipe. Over Easter, I had my parents as house guests. We only had two mornings where I actually had to make something for breakfast, but I decided to try something new for one of those mornings. On my ‘all recipes I want to try’ list is a recipe for baked oatmeal.


  • 3 cups rolled oats
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs
  • 1/2 cup melted butter
  • 2 teaspoons vanilla extract
  • 3/4 cup dried cranberries
  • milk and fresh berries for topping


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9×13 inch baking dish.
  3. Bake in preheated oven for 40 minutes.
For 4 people, I cut the recipe in half and I used fresh raspberries for the topping. I loved the raspberries on top, but I think blueberries would compliment it as well. This recipe turned out really well, and this picture is actually from the second time of making it- I didn’t have a chance to take a picture the first time! This is a really simple recipe to throw together in the morning.

April 27, 2011. Breakfast/ Brunch. Leave a comment.

Cake Pops

I’m sure most of you have heard of Bakerella’s famous cake pops! Well, for Easter dinner I decided to make Easter egg cake pops for each place setting.

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)

  1. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
  3. Roll mixture into egg shaped balls and place on wax paper covered cookie sheet.
  4. Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
  5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
  6. Place them in the freezer for a little while to firm up.
  7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
  8. Place in a styrofoam block to dry.
  9. When dry, use a small paint brush to paint on a thin layer of corn syrup in a line around the egg. Do one line at a time. Right after you paint on the syrup, sprinkle on one of the sanding colors until all of the corn syrup is covered. Use a bowl sprinkle over.Β Repeat with varying designs and colors.
These took a lot of work, but were really cute on every plate! I also made little name tags and put them on each stick. To look at Bakerella’s adorable egg cake pops, go to and look on the same page as the Easter bunny cake pops- also a cute one!

April 24, 2011. Appetizers, Desserts. Leave a comment.

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