Crock Pot recipes are one of my favorite things about this time of year. And I must not be alone because I’m seeing recipes everywhere! These 10 caught my eye. Check them out! (links under the photos).
This recipe comes from my amazing grandma and is one of my all time favorites to make. I love how my house smells when the pumpkin bread is baking. But what really makes this recipe special is that grandma gave it to me about 6 years ago, right after I had moved out West. I wasn’t going to be home for Christmas that year and even though I didn’t tell her, she knew I was homesick. So she sent me a care package and in it was her pumpkin bread recipe.
Aren’t grandmas the best?
Just a couple of notes about this recipe: the original says to bake at 350 degrees for about 1 hour. When I did that, my bread was a little tough. I recommend baking it at 350 for 45-50 minutes. I also substituted dried cranberries for the raisins and nuts.
With that, here’s the recipe. Enjoy!
2 c. canned pumpkin
6 eggs, slightly beaten
4 c. sugar
1 c. water
1/2 c. melted shortening or vegetable oil
5 1/4 c. self-rising flour
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 c. raisins, nuts or dried cranberries
Combine pumpkin, eggs, sugar, water and shortening in a bowl and mix well. Set aside.
Add the dry mixture to the pumpkin mixture and mix well.
Pour into greased loaf pans, filling just over half full. (Makes 3-4 of the 2 lb loaves or 8 of the 1 lb loaves).
Bake at 350 for 45-50 minutes. It is done when a toothpick inserted in the center comes out clean.
Now that the nights are getting chilly and the holidays are just around the corner, I decided it was time to make the first spiced apple cider batch of the season. Yum. It was just as good as I remembered. There is absolutely nothing fancy about this recipe, which is one of the things that I love about it. All you need is a Crock Pot and a few basic ingredients and you’ll be in business!
1 gallon apple cider
1/2 c. brown sugar
6 cinnamon sticks
1/4 c. whole cloves
1. Poke holes in oranges with a toothpick.
2. Place cloves in holes, until both oranges are covered. If you want to go lighter on the cloves, just spread them out a little further.
3. Pour cider and brown sugar into Crock Pot and stir. Add cinnamon sticks and oranges.
4. Cover and cook on low for 4 hours. Remove oranges and cinnamon sticks and serve hot.
Peppermint bark is a staple at my house around Christmas. But candy corn bark? I had never heard of it until I saw this recipe at Your Home Based Mom. Oreos, pretzels, candy corn, almond bark, sprinkles…easy enough! So I gave it a shot and let me tell you, this is good stuff. And my daughter Sophie had a great time adding sprinkles;)
14 Halloween Oreos, broken into pieces
1 1/2 c. pretzel sticks, broken in half
16 oz. of CandiQuik or almond bark
1 cup candy corn
I hope you’re not trying to lose weight because I have found some delicious Halloween treats that you are going to LOVE. I have included the link under each picture so that you can see the full recipe at each blogger’s site. Don’t forget to leave them a kind comment about their fabulous work. Enjoy!
I made this for my husband when we first started dating and now it’s a fall tradition! I love making it, we all love eating it, and it’s just one of those special things that all of us look forward to every year.
I used Fuji apples because they’re sweet and don’t turn to mush after baking. Granny Smith apples also work great or a combination of the two. The nice part about a recipe like this is that there’s room to play until you get the flavor you want.
7-8 Fuji apples, peeled and sliced
Pillsbury refrigerated pie crust–box of 2
3/4 c. butter
4 1/2 Tbsp flour
1/3 c. water
1 1/2 tsp. cinnamon
3/4 c. sugar
3/4 c. packed brown sugar
1. Preheat oven to 425 degrees. Pre-measure ingredients.
2. Line pie plate with crust. Peel and slice apples and place in the pie plate.
This is a fall classic that I look forward to every year. It’s smooth, buttery and I love how the potato and nutmeg bring out the pumpkin flavor. I usually use chicken broth, but it’s just as good with vegetable broth if you’re looking for a vegetarian option.
1 onion, chopped
3 Tbsp butter
2 (14.5 oz) cans chicken or vegetable broth
3-4 peeled, sliced potatoes
1 can pumpkin
2 c. milk
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. pepper
3. Transfer onion to pot. Cook on medium heat until potatoes are tender (about 15 minutes), stirring occasionally.
4. Puree with a stick blender.
6. Simmer for 5 minutes, until nutmeg, salt and pepper are blended. Top with parsley, chives or sour cream.