Crockin’ Brownies


nonstick cooking spray 1 1/4 cups all-purpose flour (spooned and leveled) 1/4 cup unsweetened cocoa powder 3/4 teaspoon baking powder 1/2 teaspoon coarse salt 1/2 cup (1 stick) unsalted butter, cut into pieces 8 ounces bittersweet chocolate, chopped 1 cup sugar 3 large eggs, lightly beaten 1 cup walnut halves, coarsely chopped 1 cup semisweet chocolate chips (6 ounces) Lightly coat a slow-cooker insert with cooking spray.(If you have Parchment paper you can line bottom and lightly coat with spray).In a small bowl, whisk together flour, cocoa, baking powder, and salt.Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted.Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.Cover and cook on low, 3 1/2 hours. Uncover and cook 30 minutes. Remove insert from slow cooker and run a knife around edge to loosen brownies. Let cool completely in insert on a wire rack, about 2 hours. Turn out onto a work surface and cut into 14 brownies.The center may look undercooked when time is up, but it will be perfect once cooled Read More »

Butterscotch dump cake

16.5 oz. box Duncan Hines Caramel Cake 1 stick + 2 tbsp. butter 1/2 c. milk 1 c. butterscotch chips 1 3/4 c. boiling water caramel sauce, for drizzling Instructions Preheat your crockpot by placing it on low 10-15 minutes before you begin making the cake.Reserve 1 cup of the cake mix and set aside and melt the stick of butter. Take the remaining of the cake mix and place it into a large bowl. Pour in the melted stick of butter and the 1/2 cup of milk and stir until most of the lumps are out and the batter is thick and smooth. Pour that part of the cake batter into the crockpot. Use a spoon and spread evenly across the bottom of the crockpot. Sprinkle the butterscotch chips on top of the bottom layer of the cake. Optional: if you would like to drizzle about 1/4 cup of caramel here, you can do that as well. Now, take the 1 cup of the reserved cake mix and place it into a separate medium shallow bowl. Melt the 2 tablespoons of butter in the microwave. Pour in the melted butter and the boiling water and stir until well mixed. Pour the mixture over the rest of the cake that is in the crock pot and allow to cook for 2 hours or until cake has set in the middle. If it is taking longer than 2 hours you can turn it up on high for about 30 minutes or until middle part is set and turn back down on warm. Serve with ice cream and drizzle additional caramel sauce on top. Read More »

Crockin’ Apple Pie

8 C apples (peeled, cored and sliced) 1 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2 eggs (beaten) 3/4 C milk 1 Tbsp. vanilla 1 C sugar 5 Tbsp. butter (softened) 1 1/2 C biscuit baking mix (divided in half) 1/3 C brown sugar 1/2 tsp. cinnamon Spray slow cooker with non-stick cooking spray.Toss the apples, 1 1/2 tsp. cinnamon and nutmeg together. Place these into the greased slow cooker.Whisk together eggs, milk, vanilla, sugar, 2 Tbsp. butter and 3/4 C baking mix.Pour over the apples.Combine brown sugar, the remaining 3/4 C baking mix and 1/2 tsp. cinnamon together; cut in the 3 Tbsp. butter until mixture resembles coarse crumbs. Sprinkle over the apples and batter; do not stir! Cover the top of the crock with a paper towel (this will absorb the moisture), place the lid on and cook on low for 6-7 hours (I checked mine at 6 hours and it was done). Spoon some out, top with whipped cream or ice cream. Read More »

Dump cake

-1 box (18.25 ounces) moist lemon cake mix -1 can of blueberry pie filling -1 small can pineapple tidbits, drained -1 stick of butter, melted -¼ cup chopped pecans, optional In a small bowl, mix the pie filling and pineapples. Dump the mixture into the slow cooker. Evenly shake the box of cake mix over the pie filling mixture. Pour the melted butter (again, evenly), over the top of the dry cake mix. Sprinkle the pecans over the top. Place a paper towel over the top of the slow cooker, securing it with the lid. Turn the slow cooker to low and cook for 2 – 3 hours. Serve warm with ice cream or whipped cream if you like. Read More »

Monkey Bread


1 package of Biscuits 1 Tsp Cinnamon 1/4 cup Margarine/butter, Melted 1 cup brown sugar Cut biscuits into quarters with kitchen scissors.Dip biscuit pieces into melted butter.Put buttered biscuit pieces into the bowl of cinnamon and brown sugar and fully coat the pieces.Toss pieces into your slow cooker until you have all of the pieces layered in the crock pot. pour the extra brown sugar and cinnamon mixture over the top of the pieces. Cover and cook on low for 2 hours, check to see if pieces are done. I rotated a few of the top pieces to the bottom to make sure everything was cooked all the way through. The pieces on the edges cooked faster than the pieces on the top. Read More »

Crockin’ Moms Pumpkin Dump Cake!


1 1/2 cups of white sugar 2 (15 oz) cans pumpkin puree 1 Tbsp pumpkin pie spice 1/2 tsp salt 4 eggs 1 (18.25 oz) white or yellow cake mix 1 stick of butter combine the eggs,sugar, pumpkin puree, pumpkin pie spice and salt. In a medium mixing bowl combine the cake mix and the butter. Use a fork or a pastry blender to cut the butter into the cake mix until butter is pea sized and cake mix is crumbly. Sprinkle the cake mix on top of the pumpkin .Place a double layer of paper towel on top of your slow cooker the lid over the paper towel and make sure it is secure. (The paper towels will prevent condensation from dripping onto the cake) Cover and cook on LOW for 3-4 hours. Remove the lid and turn to warm. Let sit on warm for 20-30 minutes and then serve with vanilla ice cream, whipped cream or pumpkin ice cream. Read More »

Crock Pot Moms Love Gabriella’s! It’s gourmet on the Go in The South Side of Pittsburgh,PA!


Sick of fast food, pizza and gyros, Drew Ziccardi teamed up with saucier Jamie Shrader, and opened Gabriella’s, to offer people made-from-scratch Read More »

Apple Butter

apple butter

Apple Butter 12 Granny Smith apples, cut into fourths 1 1/2 cups brown sugar 1/2 cup apple juice 1 tsp. allspice 1 tsp. nutmeg 1/2 tsp. ground cloves Mix all ingredients in slow crock pot. Cover and cook on low 8-10 hours. Mash apples with potato masher or large fork. Cook on low 1 more hour, stirring occasionally. Cool about two hours. Cover and store in refrigerator for up to two weeks. 1 WW pt. per serving- serving = 1 tblsp. Read More »

Pumpkin Butter

pumpkin butter

1 (29 ounce) can pumpkin puree 3/4 cup apple juice 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 1/3 cups sugar 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving. Read More »

Pumpkin Dump Cake

pumpkin dump cake

1 29-oz. can pumpkin puree 4 eggs 1/2 C. packed brown sugar 1/4 C. white sugar 2 Tbs. molasses 1 12-oz. can evaporated milk 3-4 tsp. pumpkin pie spice or to taste 1/2 tsp. salt, optional 1/4 C. brandy, optional 1 18 1/4-oz. package spice or carrot cake mix 1/2 C. chopped pecans, optional 1 stick (1/2 C.) melted butter Spray crockpot with non-stick cooking spray. In large bowl, combine eggs, sugars, molasses, milk and spices (along with the brandy, if desired) with a fork or spoon. Mix in the pumpkin puree until all is well blended. Pour pumpkin mixture into crockpot. Sprinkle dry cake mix over pumpkin mixture and level. Sprinkle nuts, if desired, over the cake mix. Drizzle melted butter over top of dry cake mix. Place lid on crock pot and turn on high for 3-3.5 hours or 5-6 on low or until the top cracks. Read More »