Crock Pot Apple Crisp

This recipe went over so well! My hubby and I had dinner with friends and I made this for dessert. And it’s super easy – throw it in the crock pot for a few hours and it cooks itself! Not to mention it makes the house smell amazing!


  • 3 large Fuji apples {or your favorite kind, add more apples if your crock pot is large}, cut in pieces and peeled
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1  tsp ginger


The apples need to be prepped before they go in the crock pot, so let’s start by chopping them up. I chose not to peel the skin off and instead of chunks, I sliced mine. {I also have 6 apples because I made a double batch for later.}


In a bowl, mix the dry ingredients and then toss the apples in the dry mixture.


Layer the apple mixture on the bottom of the crock pot. Feel free to fill up the crock pot almost to the top because the apples will cook down.


For the topping:

  • 2/3 cup quick cooking oats
  • 2/3 cup brown sugar
  • 1/4 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 4 Tbsp softened butter
  • 1 tsp vanilla

Mix everything in a bowl until it’s a bit clumpy.


Spread this mixture on top of the apples and then cover with the lid to the crock pot.


Cook on high for 4-5 hours or on low for 6-7 hours. {With my crock pot, I can keep dessert on warm while we eat dinner!}


Looks delicious, right? It tasted better than it looks!



Delicious Deviled Eggs

Greetings food lovers! I understand that there’s quite a few people from my mom’s hometown that have been following this blog and are enjoying the recipes! I’m so glad y’all are following!

Today we’re going to be addressing one of the simplest and yet most difficult recipes out there: deviled eggs. The hard part is getting the eggs to turn out smooth and not be all bumpy and cracked when you peel them. So let’s do this!


  • 6 eggs
  • Lemon juice
  • 1/4 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp white distilled vinegar
  • Salt
  • Pepper
  • Paprika


{Due to the simplicity of this recipe, it’s super easy to double or even triple depending on your needs!} Start by heating some water in a pot over medium heat. I’ve got about 5 cups in mine. Add salt…LOTS of salt. {See how the salt is visible on the bottom of the pot?}


When you see little bubbles coming through the salt in the pot, it’s time to add the eggs. {If you set the eggs you’re using out for 5-10 minutes before you put them in the water, they become closer to room temperature. If they’re room temp, then there’s less chance that they will crack when you place them in the water like a cold egg would.}


Because I don’t like burning my fingers on almost boiling water, I use tongs to gently place my eggs in the pot.


Turn the heat up to high and add some lemon juice to the water. I know it sounds weird, but the acid in the lemon juice breaks down the shells some so they’re easier to crack later. There’s no set amount for how much lemon juice, but the more eggs you’re making, the more juice I would suggest adding.


Now, feel free to step away for a bit because those eggs are going to boil for 12 minutes….


…in water that looks like this.


When the timer goes off, turn the stove off and carefully take your pot to the sink. Pour out the hot water and then fill half of the pot with cold water and the other half with ice.


Let this sit about 10 minutes for 6 eggs, 15 minutes for 12, and so on. The more eggs you have, the longer it will take them to cool.


Pull the eggs out of the ice water one by one and peel them. Now, as you can see from the photo below, even with all of our helpful tricks, not all of the eggs came out perfect. Honestly, once they’re finished, the majority of people focus on how good they taste and not how pretty the perfectly shelled eggs are.


Take a knife and cut them in half lengthwise {or hot dog for you moms of littles}. Because the eggs are still cold from the ice water, the yolks should pop out with no trouble. Set the egg whites aside and let’s whip up our yolk mixture!


Take a fork and mash the yolks. No big lumps. Smaller pieces blend better with the other ingredients and your yolk mixture tends to be creamier.


Add the mayo, mustard, vinegar, salt, pepper, and some paprika.


Stir until well blended and smooth.


Take a spoon and fill the eggs carefully. Don’t worry about getting the right amount in each one. Make sure each egg white has some and any leftover yolk mixture can be distributed between the ones that have less.


Top it all off with a generous sprinkle of paprika and you’re done! You can serve immediately or make them up to 2 days ahead of time and chill in the fridge! {Fun twist: you could also add dill relish to the yolk mixture and then top with fresh dill!} So yummy and easy! Enjoy!


Catalina Chicken

Are you a fan of Catalina dressing on your salad? Did you know that you could use the salad dressing on your chicken? Well you can. And it’s delicious. The longest part of this recipe is the marinading. Outside of that, it takes about a half hour.


  • 2 chicken breasts
  • Catalina dressing
  • 1 Diced tomato {or 1 cup halved cherry tomatoes}
  • Thyme
  • Salt & pepper


First things first: trim the chicken. Then rub it with a little salt, pepper, and thyme.


Next it goes in a Ziploc baggie. But don’t seal it yet because we have to add the marinade.


You’re going to need the whole bottle for this recipe. Some people make their own, but i wasn’t that adventurous this time around. Pour half of the bottle in the bag with the chicken and seal it. Set the baggie in the fridge for as long as you like/have time for. {If you want a strong Catalina flavor to your bird, overnight is best.}


When you’re ready to cook, dice your tomato {or halve if you’re using the little ones}. Set these aside for a bit.


This is my chicken after 4 hours. The red tint of the dressing turned my bird bright pink!


Place the chicken in an oiled skilled {preferably one with a lid}. Throw away the marinade that the chicken’s been sitting in for the past few hours. Sear the chicken for a couple of minutes and then flip.


You can see {sort of} how underdone the chicken on the left is. Since the dressing makes things pink, keep flipping every few minutes to make sure you’re cooked all the way through.


After about 10 minutes, add the tomatoes.


Put the lid on and let that cook for a few minutes.


I added a bit more thyme, salt and pepper to season the tomatoes.


Drizzle about half of what you have left of the dressing across the whole skillet. Cover with the lid again and let it sit for a minute or two.


Flip the chicken one last time and empty the dressing bottle into the skillet.


The finished chicken should look like this:


Quick and easy and oh so yummy!


{I paired this delicious dish with my Parmesan Herb Potatoes and it was wonderful!}