Friday Food Fun

Happy Friday, Precious Readers!!!!

You know why I say "precious readers"....because that's exactly how I feel about y'all....you'll never know what it means to me to see how many people follow my humble blog....and when you take the time to leave me a sweet comment....well, my heart just sings!!!  

So....as a little "thank you"....I'm gonna share 2 recipes today....that are easy as pie (hint-hint)....and are made in the crock pot!!!  
(these will be posted on the "Good Food" page, too)

This first one just says "fall" to me....apples and caramels!!!

Sorry....can't locate a picture to go with this one! 

Apple Caramel Pie 

(Fix It and Forget-It Cookbook Revised and Updated)

2-crust refrigerated pie dough package

2 -  22-oz. cans apple pie filling

1 tsp. cinnamon

12 caramel candies

1. Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet.

2. Cover. Cook on High 1½ hours.

3. In a bowl, mix together pie filling, cinnamon, and caramels.

4. Pour mixture into hot crust.

5. Cover and cook on High an additional 1½ hours.

And....you know I couldn't resist sharing a CHOCOLATE recipe!!!

Rocky Road Cake

Ingredients

• 1  (18.25-oz.) package German chocolate cake mix
• 1  (3.9-oz.) package chocolate instant pudding mix
• 3  large eggs, lightly beaten
• 1  cup  sour cream
• 1/3  cup  butter, melted
• 1  teaspoon  vanilla extract
• 3 1/4  cups  milk, divided
• 1  (3.4-oz.) package chocolate cook-and-serve pudding mix
• 1/2  cup  chopped pecans
• 1 1/2  cups  miniature marshmallows
• 1  cup  semisweet chocolate morsels
• Vanilla ice cream (optional)

Preparation

1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy non-aluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

Hope y'all have a great weekend!!!


In His Most Precious Love....and with mine!!!