Crock Pot Caramel Apple Pie Spice

My first job was as a barista at the local Starbucks.  I had no clue what I was doing.  Thinking back it was pretty embarrasing at first.  The first three months I was a mess.  Then one day all of the recipes, people, and motivation just clicked.  I couldn't get enough of work after that point lol.  I knew all of the regulars and their orders.  I became the shift supervisor.  I made a ton of friends and made some of the best memories!  I truly miss it!  I can't walk into Starbucks now without feeling a little sad.

It has been several years and I don't order from their as often as I use to. It can get a little pricey. I still crave some of my favorites quite often though.  One of them being the Caramel Apple Spice.  Some think it is cider but really it just steamed apple juice with some of the really yummy Cinnamon Dulce Syrup. .s  df

Many don't know that you can actually buy the syrup from them! Yep! That's right! For 1 Liter you can buy your own bottle for $13 and then go home and make your own drinks! With this bottle I could make way more Caramel Apple Spices than I could ever dream of!

Thanksgiving is coming up VERY quickly!  The weather has finally decided it's going to stay chilly and I CRAVED this drink!  While I was grocery shopping I came across an Apple Pie flavored juice and my first reaction was "OH MY!!  I HAVE to make Caramel Apple Spice!"

So, I came home and tried it in my crock pot. I only used two main ingredients (....except for all of he yummy optional garnishes). I am preparing for Thanksgiving because I know the entire family will adore this stuff!  My husband and kids tested it out and it was a huge success!  Husband said "This is so good!  The best apple cider I've ever had!".  Even though it's technically not apple cider.... I love responses like that!

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This Caramel Apple Pie Spice was so incredibly comforting. I think I'm ready for all of the holiday madness now :)

                             Crock Pot Caramel Apple Pie Spice

By: Crystal Barrett

 Makes 64 ounces            
                                                        (Click to Print)

Ingredients 

Slow Cooker

1 - 32 oz bottles of Apple Pie Juice from Old Orchard
   ( You can also use regular apple juice if you wish)

1/3 c Cinnamon Dulce Syrup from Starbucks

Caramel Syrup

Whip Cream

Ground Cinnamon (*Optional for garnish)

Directions 

Pour juice and syrup into the slow cooker

Heat on high for 1-2 hours.  When warm enough, turn the slow cooker to warm.

Garnish with whip cream, caramel, and cinnamon.

*  If you have some leftover, put into a pitcher and place in the refrigerator. Reheat when         needed.

*  If you are serving for a larger crowd just double the recipe.  The crock pot has plenty of       room :)

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Cream Cheese Chicken Chili

On Christmas we celebrated with some of my family.  One of my grandmother's always knows how to do it right.  We go into the kitchen and the entire counter is filled with food that she has made for us.  It is never just ordinary food.  She makes the BEST food!  I do not even need presents because her filling us up with her cooking is the best present I could have asked for.

The menu last Christmas included chili.  I was a little hesitant to eat this because I am not really a chili fan.  Also, I am breastfeeding and try to stay away from spicy foods.  However, I tried a bite.  And then another...and another!

It was not ordinary chili that you get from Wendy's or put on hot dogs.  This chili is made with chicken.  The cream cheese makes it so smooth and creamy and blends the flavors together to cool down the spices.

A few months later I decided to make it for my husband.  It was a huge hit and he now makes me make it once a week! I always double the recipe and still do not have enough left over to freeze for later!  But it does feed a lot!  I would say about 8 servings.

Little Layla hands attacking my chili!

I think it's one of her favorites too :)

 

  .

Cream Cheese Chicken Chili

By: Crystal Barrett

Makes about 8 servings                           (Click Here to Print)                                        

Ingredients 

Crock Pot

2-3 chicken breasts, uncooked

1 can Rotel tomatos and chilis

1 can corn kernels, do not drain

1 can black beans OR kidney beans, drained and rinsed

1 pkg. Dry Ranch dressing mix 

1 Tablespoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1 8-oz pkg. cream cheese , can be low fat but NOT FAT FREE!

Directions 

Put the chicken breasts in the crock pot. 

Top with the cumin, chili powder, onion powder, corn, beans, and ranch dressing mix.

Stir well.

Cook 4-6 hours on high or 6 -8 on low.

About 30 minutes before it is finished cooking, take out the chicken breasts and shred them.  (Hint: Use a blender it's so much easier than forks!)

Put the chicken back into the crock pot and top with the cream cheese.

Mix well and cook another 30 minutes.

Serve with Tostitos chips or corn bread and enjoy :)

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Crock Pot Pork Roast and Vegetables

Pot Roast is one of those meals that just warms you up.  On a cold night, this is one of my favorites to make!  It is easy, made in the crock pot, and makes your entire house smell delicious! 

I absolutely adore my crock pot!  Having two tiny babies, all I have to do is throw some things in there and get on with my day.  When dinner time comes, the food is already ready! I don't have to worry about making a mess, setting timers, or getting dinner cooked before bed time.

This week has been very busy for my home.  The other day we had several appointments to get to so I decided to throw a roast in my crock pot so dinner would be done when we got home. 

Usually when people make a pot roast they use beef.  While grocery shopping I told my husband that I wanted to make a pot roast.  He accidentally picked up a pork roast instead.  I am not going to lie...when I put this thing in the crock pot and realized it was not beef I got kind of upset.  I was expecting it to be salty and chewy like pork usually is.  I was not happy at all.  However, I let my husband and dad try it first and they really liked it!  When I tried my first bite, I was very shocked!  It was actually better than the beef!  Not only was it more tender, but it gave more flavor to the vegetables!  The broth stayed clear unlike brown when you use beef, and the potatoes didn't turn brown or mushy!  This will be used every time fro now on!

Sorry for getting upset honey! :-)  You made an awesome mistake :-)

This is my favorite recipe!  Whenever I have ate a roast at other people's homes, the meat just seems too dry.  I like my roast juicy and tender.  Chicken broth and a slow cooker is the secret :)

You need:
Crock Pot
Bag of baby carrots
1 - 2  onions
1 lb fresh sliced mushrooms
4 - 6  medium brown potatoes cut into 1 inch cubes
Pork roast (whatever size you would like, as long as it fits in your crock pot)
48 oz container Swanson's Chicken Broth

 

 

 

Slice up your onions and separate them.  Place most of them in the bottom of your Crock Pot (about 3/4 of them.) 

 

 Put your roast in on top of the bed of onions.  

 

Wash and cut the potatoes up into 1 inch cubes.  Layer the potatoes on top of the roast.  

 

Now layer the carrots, followed by the mushrooms.  If you choose to use the celery and green pepper, layer them on top now.  

 

Next, place the final slices of onions on top.  (My picture doesn't show the layers because my husband just dumped all of them in at one time haha)

 

Slowly pour the broth into the crock pot.  You'll want the liquid to cover the potato and carrot layer, but not the final onion layer (as the roast cooks - the roast and veggies will settle)  Any left over broth could be stored in the fridge for 5-7 days or placed in the freezer for 6 months - in case you have any left over. 

 

Cooking with the lid on - this thing takes a while - minimum of 6-8 hrs on high or 10-12 hrs on low.  Your choice.  You know it's done when the roast is fork tender - basically if you stick it on the side with a fork it'll start to come apart. 

YUM!

I serve mine in a bowl with juices and all!

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