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Crockpot Cinnamon Almonds




1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

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By: Judy Key


Orange Creamsicle Cheesecake

Orange Creamsicle Cheesecake

Orange Creamsicle Cheesecake

Graham Cracker Crust
1/2 cup butter, melted
2 tablespoons granulated sugar
2 cups graham cracker crumbs

2 – 8 oz packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1/2 cup sour cream

Orange Creamsicle Layer
1 – 3 oz box orange flavored gelatin
1 1/2 cup boiling water
1 – 8 oz container of whipped topping such as Cool Whip

Preheat the oven to 325°.
In a mixing bowl combine the butter, sugar, and graham cracker crumbs. Stir until combined. Pat into a 9″ springform pan. Set aside.
In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour the filling into the crust.
Bake for 40 minutes. Turn of the oven and crack the oven door for 30 minutes. Remove from oven and allow to cool completely.
Once cooled mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until it’s completely combined. Pour over the cheesecake. Set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from the freezer and chill in the refrigerator until ready to serve. I suggest chilling it over night.
When ready to serve use a sharp knife and run it around the pan to separate the gelatin layer from the side. Unhinge the pan and gently lift from the cheesecake.

This cheesecake is best made the day before but can be made the day of as long as you plan accordingly and chill it for at least 2 hours.

By: Tamra Hermosillo

Crock Pot Italian Beef

Crock pot beef
Timeline Photos

Crock Pot Italian Beef

3 lb. beef chuck roast
1 onion, quartered
10.5 oz. beef broth, canned
1 oz. au jus, dry mix packet
.7 oz. dressing mix, dry Italian salad dressing mix (such as Good Seasons®)
1/2 tsp. salt
1/2 tsp. groundBest

1. Place beef chuck roast into crock pot and scatter onion quarters around the meat.

2. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.

3. Cover. Cook for 6-8 hours on Low or all day, until meat is very tender.

Optional: Top with Provolone Cheese and place under the broiler for just a few seconds to brown cheese!

By: Trisha Renee
http://getcrocked dot com/

Cheesy Salsa Mini Meatloaves

Cheesy Salsa Mini Meatloaf

Cheesy Salsa Mini Meatloaves

1 lb. ground beef
1/2 cup finely chopped onions
1 egg
12 Saltine Crackers, finely crushed (about 1/2 cup)
1-1/2 cups Mexican Style Finely Shredded Four Cheese, divided
1 cup Thick & Chunky Salsa, divided

HEAT oven to 400ºF.

MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa.

PRESS into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.

BAKE 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.

By: Magic of the Seasons

Pork Tenderloin

Pork Tenderloin
Timeline Photos

Pork Tenderloin

3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar

Preparation Instructions

Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

By: Dail Stuart

Granny’s Stuffed Peppers

Granny's Stuffed Peppers

Granny’s Stuffed Peppers

3 Sweet Bell Peppers
½ lb lean ground beef
2 eggs
1 cup quick oats
½ cup diced celery
Salt and Pepper to taste
Pepper Jack Cheese, shredded

Preheat oven to 425 degrees F.

Cut off tops and remove seeds and pulp out of Sweet Bell Peppers. Place Bell Peppers in baking dish.

Dice tops of peppers and celery. Mix together ground beef, eggs, diced sweet peppers and celery. Mix in oats, salt and pepper. Divide meat mixture into 6 portions. Place one portion in the bottom of each prepared sweet bell pepper; top with shredded Pepper Jack Cheese; top with remaining portions of meat mixture.

Bake for 30 minutes, covered. Removed from oven. Top each Bell Pepper with shredded Pepper Jack cheese.

Reduce oven temperature to 375 degrees F. Bake uncovered, an additional 25 to 30 minutes until cheese is golden and meat it cooked thru.
Granny’s Favorites Cookbooks

Granny’s Favorite Salads and Sids Dishes….

By: Granny’s Favorites Cookbooks

Breakfast Casserole in the Crock Pot

Breakfast Casserole

Breakfast casserole in the crock pot! Cooks while you sleep!

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I’ve come to love (and use) this in most of my recipes.
6. Add plenty of salt….
…and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you’re from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it’s spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
diced green onions

By: At Home with Terri