Crock-Pot Apple Spice Dump Cake

If there’s one thing that we can’t resist at this time of year it’s things that smell like spices and apples. Luckily, this next recipe does both! We found this recipe (where else?) on Pinterest and we were eager to try it. Okay, we’ll admit we giggled a bit at the name but give this recipe a chance and you won’t regret it. We thought it was too good to be true but it turns out that it’s much better than that.

Crock-Pot Apple Spice Dump Cake

Ingredients:

2 cans (20 ounces each) apple pie filling

1 box of spice cake mix (we used Betty Crocker)

1 stick butter (melted)

Directions:

Start by spraying your Crock-Pot with Pam cooking spray. 

This is something we’ve never done before but let me tell you it sure makes clean up a breeze. We might start doing it more often.

Open the cans of apple pie filling and restrain yourself from eating any…oh go on then, have a taste. Now, pour both cans into the Crock-Pot and spread them evenly with a spatula. 

Place your stick of butter in a small bowl and then microwave until melted.

 In a large bowl, combine your cake mix and melted butter. 

With a fork, stir the mixture until it becomes crumbly.

Spoon the crumb mix over the apples, covering as much area as you can. 

Cook on high for 2 hours or until the top of the cake looks golden brown.

Serve warm alone or with your favorite frozen treat.

Not only was this recipe timely but it smelled and tasted delicious! 

We started this recipe while making dinner and it was done just in time for dessert! This is definitely a recipe that we’ll be keeping on hand for those chilly fall nights. The texture of the cake is somewhere between bread pudding and oatmeal but the taste is something out of this world. Have you ever picked up a holiday spice candle, smelled it and wanted to eat it? 

Well, this is sort of like that and now you can.

Cheers!

Baked Honey Garlic Pork Chops

Sometimes it’s nice to spice things up…in the kitchen that is! 

We were feeling like our meals were becoming boring and repetitive and decided to take a step out into the unknown! We found this recipe on our favorite standby, Pinterest, and cut the recipe in half in order to make a nice dinner for two! We were feeling a bit adventurous and since pork is an ingredient we have very little knowledge of we thought we’d give it a try!

Baked Honey Garlic Pork Chops

Ingredients:

3 pork chops (bone in)
1/2 cup ketchup

half of 1/3 cup honey

1/8 cup soy sauce

1/2 tsp minced garlic

Directions:

Preheat your oven to 375 degrees.

Start by thawing your pork chops in a pot of cold water.

We took this time to also peel and cut our potatoes. 

Here’s a little potato art for you.

Now it’s time to make the glaze! 

In a medium sized bowl add in the ketchup, 

honey, 

soy sauce,

and garlic. 

Stir with a whisk until combined and set aside.

Grease a 13 x 9 baking dish with Pam cooking spray.

Rinse off and place your pork chops in the greased dish.

Lightly sprinkle both sides of the pork chops with salt and pepper. 

Spoon the glaze over both sides of each pork chop.

Bake for 25 – 30 minutes (we did 27 minutes). 

DO NOT flip these over or you’ll lose the sauce. 

That’s something that we learned the hard way. 

Serve with whatever sides you prefer. 

We went with an old favorite, mashed potatoes and gravy!

This recipe was a great take on an old classic. The sauce had a hint of tangy sweetness but it wasn’t overpowering. It enhanced the flavor of the pork and was even better with the mashed potatoes as a companion.

Cheers!

Slow Cooker Cranberry Chicken

Fall is now upon us and you know what that means! 

Slow cookers are crawling out from their dark, dusty homes and making an appearance on our counters once again. Although we do use our slow cooker year round, Fall is definitely one of the best seasons for slow cooker recipes. There are so many options but we thought we’d start with one ingredient that is both versatile and well loved: Chicken!

We found this recipe on Pinterest, cut the amount it makes in half and tweaked it a bit to fit our personal preferences. This recipe makes the perfect amount for two but feel free to double it if you want to serve more!

Slow Cooker Cranberry Chicken

Ingredients:

2 boneless, skinless chicken breasts

1/2 can cranberry sauce

1/2 cup bbq sauce (we used Jack Daniels)

1/2 tsp minced garlic OR 1/2 an onion sliced (we used garlic)

1/4 tsp salt

1/8 tsp pepper

Directions:

If you’re like us you’ll have to start by thawing your chicken. 

We did this in the sink, in a pot of cold water.

Now for the good part, we get to start making the sauce! 

In your slow cooker you’ll want to add the cranberry sauce. 

We cut ours into little chunks to help it spread evenly.

Add in the bbq sauce,

The garlic,

and the salt & pepper.

Stir to combine all of the ingredients.

Now that your chicken is completely thawed and squishy you’re going to want to wash it and cut it into big chunks. These will shrink a bit as they cook so you’ll want to cut them a little bigger than bite size.

Add these into your sauce mix and stir to coat each piece of chicken. 

Set your slow cooker on High and allow this to cook for about 2 1/2 hours or until the chicken is white and can be cut with a fork.

Serve over white rice with whatever sides you prefer. 

We served ours with a side of corn and Stovetop Chicken Stuffing, yum!

This is such a simple, easy recipe to make during the week and the flavors are incredible. It has become a new favorite comfort food for chilly Fall nights and as a bonus it makes your house smell delicious. 

Cheers!