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Rocky Road Slow Cooker Cake Recipe by Leah

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Soft, gooey, chocolaty, and delicious this Rocky Road Cake is all those things!  My mother’s all-time favorite ice cream is Dreyer’s Rocky Road™ so when I saw a Rocky Road Cake at a potluck I knew I had to try making one myself.  I altered the recipe to make it more to my mother’s taste and then surprised her with it at one of our dinners.  To call it a success kind of feels like an understatement.  She not only asked for some of leftovers (which she never does), but she also asked me to bookmark the recipe to make for her birthday.  She loved it!  I was so happy!  I hope you like it too.


Rocky Road


Rocky Road Slow Cooker Cake


1 (18.25 oz) package Devil’s Food Cake mix

1 (3.4 oz) package vanilla instant pudding mix

3 large eggs, lightly beaten

1 cup sour cream

1/3 cup butter, melted

1 tsp vanilla extract

3 1/4 cups milk, divided

2 1/2 cups semisweet chocolate chips, divided

1 (3.4 oz) package chocolate cook & serve pudding mix

3/4 cup chopped almonds

1 1/2 cups miniature marshmallows

vanilla ice cream, for serving



  1. Beat cake mix, vanilla pudding mix, eggs, sour cream, butter, vanilla, and 1 1/4 cups milk at medium speed with an electric mixer 2 inutes, stopping to scrape down the side as needed.  Fold in 1 cup chocolate chips.  Pour batter into lightly greased 4-quart slow cooker.
  2. Cook remaining 2 cups milk in a heavy saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.  Mix in chocolate cook & serve pudding mix.
  3. Slowly pour chocolate mixture over batter.  Cover and cook on LOW for 3 1/2 hours.
  4. Meanwhile, heat almonds in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
  5. After 3 1/2 hours turn off slow cooker.  Sprinkle cake with pecans, marshmallows, and remaining chocolate chips.  Let stand 15 minutes or until marshmallows are slightly melted.

Slow Cooker Tomato Soup with Cheater Grilled Cheese Recipe by Leah

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This recipe uses fresh vine-ripened tomatoes and is a great way to utilize your bountiful tomato harvest.  The tomatoes are slow roasted all day in your slow-cooker, making a sweet and tangy soup with a velvety flavor.  Serve it with some Cheater Grilled Cheese for dipping.






Slow Cooker Tomato Soup

yield: a little more than 3 quarts




3 lbs vine-ripened tomatoes

1 medium onion, chopped

2 cups tomato juice

1 cup cooking sherry*

3 Tbsp granulated white sugar

1 chicken bouillon cube

2 Tbsp fresh basil, chopped

2 cups heavy cream

optional: Parmesan cheese


  1. Wash your tomatoes and cut them in quarters.  Place them in a 5-6 quart slow cooker.
  2. Add the onion, tomato juice, sherry, bouillon, sugar, and chopped basil. Stir.
  3. Cover and cook on low for 6-8 hours.
  4. Carefully use an immersion blender to blend the tomatoes.
  5. Warm the heavy cream and stir into the soup.

Note: Broth can be substituted for the cooking sherry, although the flavor will be altered slightly.

Don’t Forget the Other Half!

As the name indicates this isn’t much of a recipe, just a shortcut.  One benefit is that it uses less butter than traditional grilled cheese, but the main reason I like to make grilled cheese this way is it allows me to make them more quickly for a crowd.  Get the sandwiches all made ahead of time and pop them on the griddle together so everyone gets a warm sandwich all at the same time.


Cheater Grilled Cheese


2 slices of sandwich bread


your cheese of choice



  1. Lightly toast your bread.
  2. Lay cheese slices on one side of each piece of bread and put the bread slices together with the cheese sandwiched in the middle.
  3. Butter the outside of the sandwich and cook the sandwich in a skillet or griddle until the cheese has melted.

Mexican Corn Chowder in the Slow Cooker Recipe by Leah

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This Mexican twist on Chowder is creamy with just the right amount of kick to it.  It requires minimal effort – just chop your potatoes and dump everything in the slow cooker.  So easy!  We love it with cornbread or Cheesies.




Mexican Corn Chowder in the Slow Cooker

yield: approximately 8 servings



3 cups frozen corn

1 lb red potatoes, diced in 1/2-inch cubes

2 (4 oz) cans diced green chiles

1 Tbsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 1/2 tsp sea salt

1 1/4 tsp black pepper

1 (14.5 oz) can black beans, rinsed and drained

1 cup salsa

1/4 cup cornmeal

4 cups chicken broth

1 lb boneless, skinless chicken breasts

4 oz cream cheese

1 red bell pepper

2-4 Tbsp fresh lime juice

shredded cheddar cheese, for garnish

bacon bits, for garnish



  1. In a 5-6 quart slow cooker add the corn, potatoes, diced green chiles, spices, black beans, salsa, cornmeal, chicken broth, and chicken.
  2. Cover and cook on LOW about 4 hours.  The potatoes should be tender and the chicken cooked through.
  3. Remove the chicken breasts and shred or cut into bite-size pieces.  Add the chicken back to the slow cooker.
  4. Cube the cream cheese and add to the slow cooker.  Let it melt and stir again until totally melted.
  5. Dice the red bell pepper and stir it into the slow cooker.  Add a couple Tablespoons lime juice.  Taste and adjust lime juice and seasonings to your preference.
  6. Scoop the chowder into serving bowls and top with shredded cheddar and bacon bits, if desired.

Sticky Caramel Pumpkin Cake Recipe by Leah



Sticky Caramel Pumpkin Cake

About 4 years ago my husband and his coworkers were experiencing a difficult time at work – a time of transition and pressure.  They’re a great group of people and have formed friendships out of their co-working relationships but all the additional pressure was putting a strain on them and they needed their spirits lifted.  In an effort to lighten their load and show some love I started baking.  Well, you can say that I made the right decision.  All the treats were well received and greatly appreciated, but this cake in particular was a huge hit!  It has been requested again and again and every time I send it my husband brings home a cake plate that has practically been licked clean.  Don’t bother waiting until fall to make this cake.  It’s a winner year round.  

Slow Cooker Sticky Caramel Pumpkin Cake

from Platter Talk.  



2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice or ground cinnamon (I use pumpkin pie spice)

1 1/3 cups sugar

1 cup butter, softened

4 eggs, room temperature

1 can (15 oz) solid-pack pumpkin

1 jar (16 oz) caramel sauce or ice cream topping (I use and 11.5 oz jar of Smuckers Simple Delights Salted Caramel Topping)



  1. Coat a 4 1/2 quart slow cooker with nonstick cooking spray, turn to HIGH.
  2. Combine flour, baking powder, baking soda, salt, and pumpkin pie spice in mixing bowl.
  3. Beat sugar and butter in a large bowl with electric mixer for about 3 minutes, until light.
  4. Add eggs, one at a time, mixing well after each one.  Add packed pumpkin, blend until well mixed.
  5. Gradually add flour mixture and beat at low speed for a minute or so until smooth.
  6. Spread evenly in slow cooker and cover.
  7. Cook on HIGH setting 2 hours* or until center-inserted tooth pick comes out clean.  let cake stand, uncovered 10 minutes.  Invert onto wire rack, invert again onto serving plate.**
  8. Drizzle half of caramel sauce over cake.  Serve warm with additional sauce. (I only drizzle the sauce, I don’t serve the extra.)

*Cook time will depend a lot on your slow cooker.  My old slow cooker required closer to 3 hours.  My new cooker is just about 2 hours. 

**If you wish to avoid the lines from the wire rack on the top of the cake place a piece of parchment paper on a plate.  Invert onto the parchment paper first, then again onto your serving plate and gently peel the parchment paper off.

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Crockpot Peanut Clusters

Crockpot Peanut Clusters

I actually found the original recipe on Pinterest (I may have an addiction *laugh*), and the original printable recipe is here, but there weren’t any pictures of the process and there were a couple of hard learned tips that will make your experience much better, so I thought I’d share the recipe. I am not claiming any credit, it belongs to the original blogger. I simply want to share an easy recipe that is truly easy when you don’t make the mistakes I did. *grin*

First off, you need a 5 quart crockpot, a sturdy spoon or spatula, parchment paper, cookie sheets, a scoop, and a little over two hours.

For ingredients you will need 34.5 oz of honey roasted dry roasted peanuts (**My note: Larry said that he doesn’t like the flavor of the honey roasted in the peanut clusters, so I’ll definitely be using plain dry roasted from now on), 32 ounces of vanilla flavored almond bark (in the baking supply aisle and contrary to the name doesn’t have any nuts), 12 ounces semisweet chocolate chips, and 4 ounces Baker’s German Chocolate bar (found near the almond bark and the bar itself is the full 4 ounces).

Now, I’m going to admit that this is where things started going wrong. We were trying to make the peanut clusters and another candy at the same time, and ditched the other one because so much was going wrong, but found that there was a snafu with this one too. It was the first time I had bought or used almond bark, so silly me didn’t pay attention to the size and notice that the recipe would need part of a second package, so instead I compensated for the missing eight ounces of almond bark by adding that much more of semisweet chips. I liked the results, so I’m not sure that I’ll do it the correct way the next time I make this, but I want to be honest about what went on in case you have the same problem or want to go that way.

Pour the peanuts into the crockpot – it will seem like there’s an insane amount of peanuts in there, but I assure you, you’re doing it right. Next is one key tip that the original didn’t mention. Before layering the almond bark over the peanuts cut that bar up!! I can vouch that the blob of almond bark may soften, but won’t fully melt in the allotted time, so cut it on those scored lines please. You will have a very hard clump that you’ll have to pull out of the pot, chop up, and put back in, all while trying not to make a huge mess, which is nearly impossible, if you don’t chop it at the beginning. *sigh* Anyway, lay the bits of almond bark over your peanuts, and then scatter the chocolate chips over that. Next is the Baker’s bar, which will melt just fine without cutting (it isn’t nearly as bulky as that bark *grin*). Put the lid on it, turn the crockpot to low, and walk away for one whole hour. Don’t stir, don’t lift the lid to peek, nada. Dance around that Christmas tree, pull the cat out of the said Christmas tree, or fall into the black hole of Facebook until your alarm goes off. Whatever floats your boat, but hands off!

Now you can stir and look how yummy it all ready looks!


Put the lid back on, set the alarm for fifteen minutes, and stir the mixture every fifteen minutes for an hour. It won’t be the prettiest girl at the prom, but it’ll be the one with all of the personality, so don’t worry if the sides look a bit icky like mine.

After the hour of stirring intervals it’s time to scoop. The original recipe just calls for laying out parchment paper, but I don’t have a very big kitchen with tons of cabinet space, so we lined cookie sheets and swapped them out. I tried one batch without a cookie sheet and it was pure misery with some of the candies oozing together into big blobs when I tried to move them a little, so I strongly recommend cookie sheets. The flat AirBake sheets worked best for us. Now, I have no idea what makes parchment better than wax paper for these, but I didn’t want to risk trouble by experimenting to figure it out. Parchment paper it is. *grin* Don’t forget to turn off the crock pot! If it’s really cool in your kitchen you can keep it at warm, but you’ll have a little trouble with the mixture staying runny once you get to the bottom. That’s better than a solid mass though, so I’d definitely do it if I felt it was necessary. You just don’t want to keep it on low the whole time you’re scooping.

We used a tiny cookie scoop for scooping the peanut clusters. While the mixture was fresh and hot, it was more runny and didn’t need the little sweeper arm. As the mixture set up a little more the little arm was quite useful. Make sure to drop the scoops apart from one another.



Once we had scooped it all (and licked the spoons *grin*) I noticed that the chocolate wasn’t setting up and realized that my house was too warm for them to set up. I must have accidentally grabbed a log of hedge when I loaded the woodstove, so it was nearly as hot as the face of the sun, while it was 30 degrees outside. *laugh* Some creative thinking resulted with utilizing our standing smoker as a refrigerator. Let my amusing substitution show you that if your refrigerator is full of Christmas meal prep, you just need to think outside of the box. Literally. *smirk*


I left them to cool for about four hours and then brought them in.

They were good and hard, so I was able to pop them into some zipper bags, and fit those bags into the remaining gaps in the refrigerator then. Even with samples left out (or happily melting in our bellies) I filled an entire gallon bag and a quart bag! Oh, by the way, don’t forget to let these chocolates sit out at room temperature for a little bit before serving, since you don’t want anyone to break a tooth on cold peanuts. Those suckers are hard when they’re cold!

Hopefully this little feature for Serve It Sunday will help if you’re looking for one more item to round out your Christmas dishes. These would also make a great gift, since it’d be easy to put the clusters into decorative mini muffin or candy liners, and then into a festive cellophane bag. The recipe is easy enough that you could cook dinner while it’s melting, too. Just don’t try to make a complicated dessert while making these for the first time. *laugh* They are so worth giving a shot and the original blogger even added decorative candies, so there is a lot of room to put your personal touch to these.


Serve It Sundays – Three Envelope Roast

Did you know that it’s quite easy to torture a nerd? Just take away their wifi. *grin* My modem died days back and I’ve been kicking it 4G in the meantime. It’s amazing how much housework and crocheting gets done when I can’t access SL, Amazon Prime, or my games. Pinterest only works part of the time without the wifi, so I’ve been rather productive. Lol. However, that also means that when I want to blog I have to try and do it through my phone, which has become a bit awkward now. The laptop is a little bit easier for me now, so a few potential posts have been put off until I’m running on full service again. *grin*

In the meantime, I wanted to share a super easy recipe I have been using. I found it on Pinterest, although it hails from originally. If you follow me on Pinterest you’ll find the pin, plus my notes about it and the direct link, on my Successful Pins board.

First off, start with a 3-4 pound bottom round roast (although I’ve done a 4.5 lb. with an extra half hour of cooking and it was still perfect). Trim what you can and put it in your crockpot. In a measuring bowl combine one cup of water, one cup of salsa, one envelope of Italian Dressing powder mix, one envelope of onion soup mix, and one packet of Au Jus mix. (Now, after my first by the book try, I’ve changed out the salsa for an additional cup of water and two beef bullion cubes. I like the flavor and texture better, but this goes to show how easy it is to tailor this recipe to your preferences.) Once you whisk everything together pour the mixture over the roast, cover it, and cook the roast in your crockpot for 8-10 on low. Maybe my roasts are always a bit stubborn, but 10 hours is my sweet spot for some reason, with 10.5 hours for a 4.5 pound roast. You know it’s ready when you can shred it with your fork (or when you try to lift it with your tongs and it falls apart lol).

Now, you can ladle your broth mixture into a saucepan and thicken it into gravy if you’d like, but honestly we love to pour it as is right over some hot rice, and then nibble the roast. If there is any broth left over after our second meal, I keep it and use it over mashed potatoes or we soak it up with some biscuits. It is sooo tasty! The one thing I really want to caution against is adding salt. It’s tempting, since most crockpot meals tend to be a bit bland, but with the packets (and especially if you use bullion), there’s quite a bit of sodium all ready.

The original recipe states that they use the shredded meat on sandwiches, but ours never makes it that far. Truth be told there’s always a chunk missing before dinner time anyway because the last two hours of smelling it throughout the house is pure torture and no one can see me attack it like a rabid bear. *grin*

Here’s a quick look at the yummy dinner. Please forgive me, but the rice and broth were irresistible, so it doesn’t look quite as nice as it did. *grin*


I hope you enjoy it as much as we do. The best part is that it’s so easy that you can make it a go to when you know it’ll be a busy day. There’s maybe 5 minutes of fuss, and that’s if you have a lot of trimming. 🙂 Now that’s something to cheer about!

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