Slow Cooker Soup Recipes

We’re right on the brink of Fall and while I’m SUPER excited for Fall festivities and all things pumpkin, I get a little nervous when Fall comes because it means another treacherous winter is on it’s way to New York. This is our last winter here in NY and we’re planning on moving to a much warmer climate but for now, I’m a little nervous. Okay, a lot nervous. Last winter really got to me and rumor has it, this one is going to be worse. Yep, I’m scared!!! This Arizona girl is not made for any type of wind chill. Snow I can handle but bitter wind (with 4 kids in tow!) is giving me anxiety! ha! Anyway, these delicious, slow cooker Fall soups will last you well into Winter and hopefully keep you warm!

Slow Cooker Vegetarian Taco Soup

Slow Cooker Chicken Parmesan Soup Recipe

Crock Pot Picante Chicken and Black Bean Soup

Crock Pot Buffalo Chicken Chili

Slow Cooker Chicken Tortilla Soup

Slow Cooker Beef Stew

Crock Pot Potato Soup

Crock Pot Tuscan Bean Soup

Slow Cooker Creamy Tortellini Soup

Slow Cooker Creamy Tomato Soup

Slow Cooker Soup Recipes

I’m going to add each and every one of these into our dinner rotation. In the Fall and Winter, I do soups at least once a week so these are going on the list! Hope these help you and your family warm up during the upcoming cold seasons!

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Love your slow cooker? Me too! Check out 101 Slow Cooker Recipes organized into categories for you! You’re welcome. ;)

Grilled Peaches with Cinnamon and Sugar

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I have always had a love for Peaches! Especially Utah Peaches. Lucky for me, there is a local fruit market called Orange Patch in Mesa, Az that carries the Utah peaches during peach season. Grilled Peaches with ice cream is one of my favorite desserts. I was sad this year because my grill was busted and I decided to change up one of my favorite/ classic desserts. I used a frying pan and made these AMAZING Cinnamon and Sugar caramelized peaches.

Here is what you need:

Yummy Peaches

1 Tablespoon Melted Butter

Cinnamon and Sugar Mixture

Frying Pan

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I mixed my cinnamon and sugar together and had it on a plate, then I cut the peach in half and took out the pit of the peach and dipped the inside of the peach into the melted butter then into the cinnamon and sugar mixture. My frying pan was on medium heat and I set the peach face down (the buttered and sugared side) and waited for about a minute or two until the sugar had a chance to caramelize. Serve warm with a scoop of ice cream. SOOOOO yummy and so easy!

You must try it! You will thank me later!

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Marshmallow Crunch Brownies

Hey there! Adell, from Baked in Arizona! I know everyone is going crazy over pumpkin and apple and fall and all, but I just have to share this brownie recipe with you! It is a delicious treat anytime of the year! Don’t get me wrong, I love fall baking but sometimes you just can’t deny that chocolate/brownie craving, especially when you are 35 weeks pregnant ;) At least that’s what I tell myself! haha! But pregnant or not, you are going to love these brownies!

A friend of mine had these brownies at a party and was telling me about them. So of course I had to try them out! You could make a homemade brownie on the bottom, but I took the easy way and used a mix. Plus you are adding 2 more layers so it cuts down on the work for you and I think it tastes just as good. I tried the version with marshmallow creme instead of the miniature marshmallows but I prefer the actual marshmallows. The top is my favorite! The butterscotch/chocolate/peanut butter crunch is what makes these brownies to die for!
These brownies need to be chilled in the fridge. The chocolate needs to set up before serving/cutting but I promise the wait is worth it.
Hurry and make these brownies! I promise you will be glad you did! And let us know what you think!
Marshmallow Crunch Brownies
Ingredients:
  • 1 box brownie mix (18.9 ounce) made according to package directions*
  • 3 cups miniature marshmallows
  • 2 cups crisp rice cereal
  • 3/4 cup milk chocolate chips
  • 3/4 cup butterscotch chips
  • 1/4 cup peanut butter
Instructions:
  1. Grease an 11×7 inch pan. Make brownies according to package directions. Bake for 28-31 minutes. During the last 2 minutes of the brownies cooking time, remove from the oven and sprinkle the marshmallows over the top. Return to the oven and cook for 2 more minutes. (I baked for 29 min. then added the marshmallows for the last 2 min.)
  2. While the brownies are cooling, melt the chocolate chips in the microwave or over the stove top according to the package directions. (I just microwave and stop to stir every 20 seconds until melted.) Once melted, stir in the peanut butter and rice cereal. Let it cool slightly then gently spoon and spread over the cooled marshmallow layer.
  3. Let the brownies set up in the fridge. Once the chocolate is firm, cut & enjoy! These are best served cold. Store covered in the refrigerator.
  4. Notes: *I used the triple chunk brownie box mix. It’s my favorite because it has chunks of chocolate in it, of course :) Also, you can make these with a 8×8 or 9×9 dish, they will just be a bit thicker and you will need to cook a little longer (just follow the box recommendation, adding the mallows for the last 2 minutes.)
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Thanks for having me!Holy cow, Adell! These look incredible!!! Thanks for sharing them with us! I can’t wait to try them!!!

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Pumpkin Ice Cream Recipe

Hi friends! Please welcome another fabulous guest blogger to share an amazing recipe with us today! Welcome Amy from A cup full of sass!

Pumpkin Ice Cream Recipe

Hello Friends! My name is Amy from A Cup Full of Sass. I am so excited to be sharing my Pumpkin Ice Cream Recipe with you on Classy Clutter.

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Fall is my favorite time of year and you can never go wrong with anything pumpkin.  This pumpkin ice cream hits the spot!

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pumpkin ice cream

Ingredients:

  • 1 cup of milk
  • 1 pint of heavy cream
  • 1 can of pumpkin puree
  • 1 cup of light brown sugar
  • 1 1/2 tsp. vanilla
  • 2 tsp. of cinnamon
  • 1 tsp. of ginger
  • 1/4 tsp. of nutmeg

Directions:

  1. Mix together milk and brown sugar using a hand mixer until sugar is dissolved.
  2. Next stir in pumpkin puree, vanilla, cinnamon, ginger and nutmeg.
  3. Last stir in heavy cream. Use hand mixer again to mix all ingredients together (about 5­10 seconds).
  4. Turn ice cream machine on and pour mixture in the freezer bowl.
  5. Let mix in Ice Cream maker for approximately 20­25 minutes. Or until thicken. I am using a Cuisinart 21 which makes 1 1/2 quarts.
  6. Once ice cream is finished put freezer bowl back into the freezer so the ice cream can harden.
  7. If you like softer ice cream then serve immediately.
  8. Sprinkle top with cinnamon and enjoy!

Check out some of my other creations on A Cup Full of Sass

 

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DIY Striped Gallery Wall

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Apple Crisp for One

 

I would love for you to stop by and follow me on the social networks.

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Fresh Peach Dessert

Hey, Classy Clutter readers! It’s Adell, from Baked in Arizona.  I am excited to share another great recipe with you today!

 

This recipe was sent to me from my sister-in-law. Her husband has a total sweet tooth (almost as much as me) and this is by far one of his most favorite desserts! My family went crazy over it too. Just make sure you use fresh (not canned) peaches.

My grandpa grew up in Utah where they grow some delicious peaches. After one bite of this dessert he said “Now those are peaches!” haha! I loved it cause he could tell right away that I used fresh peaches and absolutely loved the dish. I don’t know about you but making food (treats!) that my family loves brings me so much joy!

 

The baked graham cracker crust is followed by a layer of peach jello & fresh peaches all mixed together. Then you top it off with a sweet cream cheese mixture and sprinkle more graham crackers on top! Just writing about it is making my mouth water :).

If you want to make this a no-bake dessert you don’t have to bake the crust. I prefer it with the crust baked. It makes it easier to cut and serve and adds a nice crunch on the bottom. But if you want to just press the crumbs into the bottom of the pan and not bake it, that will work as well.

I hope you enjoy this cool, creamy, peachy treat as much as we did!
Fresh Peach Dessert

Ingredients:

  • FOR THE CRUST:
  • 2 packages graham crackers, crushed (or 2 cups)
  • 1/2 cup butter, melted
  • 6 tablespoons sugar
  • 1 tablespoon water
  • FOR THE FILLING:
  • 5 cups fresh peaches, peeled & diced.
  • 2 cups water
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 (3 ounce) package peach jello
  • FOR THE TOPPING:
  • 1 (8 ounce) package cream cheese
  • 1/2 cup powdered sugar
  • 1 (8 ounce) carton cool whip
Instructions:
  1. FOR THE CRUST: Crush the graham crackers in a food processor (or zip top bag with a rolling pin) and place in a bowl. Add the sugar. Melt the butter and pour over the crushed crackers & sugar. Stir till all crumbs are moist. Take out 2 cups and set aside for the top. Now add 1 tablespoon water. Press into the bottom of a 13×9″ pan & bake for 8 minutes at 375. Allow the crust to cool. (For a no-bake dessert you can omit the baking of the crust. It will be more crumbly when serving).
  2. FOR THE FILLING: Peel and cut the fresh peaches into about 1 inch pieces and set aside. Bring the water, sugar and cornstarch to a boil. Add the package of peach jello and stir till dissolved. Remove from heat and allow to cool. Add the peaches once cooled and gently pour over cooled crust. Chill until set (about 2 to 4 hours)
  3. FOR THE TOPPING: Cream together the cream cheese and powdered sugar. Fold in the cool whip. Spread over the top of the set jello filling. Chill to set and top with the remaining graham cracker crumb mixture before serving.
  4. NOTES: 2 packages of graham crackers is about 18 sheets or 2 cups crushed. To get 5 cups of diced peaches, I used 7 small/medium peaches.
Here are some other recipes you may want to check out on Baked in AZ!
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20 Breakfast Recipes

I have always been a BIG Fan of breakfast. I am always on the look out for a great recipe. Here are 20 really YUMMY recipes! Check them out!

 

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Egg White Breakfast Casserole 

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Cake Mix Coffee Cake

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Blueberry Almond Pancakes

Homemade-Monkey-Bread-aka-Cinnamon-Roll-Bites

Monkey Bread

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Freezer Breakfast Burritos

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Blueberry Lemon Poppyseed Muffin

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Hash Brown Egg Nest

Cinnamon-Breakfast-Bites

Cinnamon Breakfast Bites

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Crepe Trio

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Sausage, Egg and Cheese Roll ups

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Melt in your Mouth Pancakes

Scarletts French Toast

French Toast with Buttermilk Syrup 

Strawberry Smoothie 1

Strawberry Smoothie

smore pancakes 2

Peanut Butter S’More Pancakes

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Blueberry Donut Muffin

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Skinny Breakfast Cups

Stuffed-Cinnamon-Roll-Bake

Stuffed Cinnamon Roll Bake

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Baked Cheddar Egg & Potatoes 

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Comfort Breakfast Bake

Biscuits-with-Country-Sausage-Gravy

Biscuits and Gravy

Don’t these all just look so amazing!!! I want to try EVERY SINGLE ONE!!!

If you like this… Please Pin it!!

20 Breakfast Recipes

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Homemade Peppermint Ice Cream

With the holidays right around the corner this is the perfect thing to bring to a party. My aunt Debbie would always bring homemade peppermint ice cream to family parties and it was always my favorite thing. Recently, I got my very own Ice cream machine and I knew that my very first ice cream favor would be peppermint.  It’s easy and it also makes quite a bit of ice cream. Better yet you can use this recipe for all different favors. If you want a fruit favor, substitute the peppermint for fruit of your choice, or if you want vanilla just increase the vanilla to 3 tsp.

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This is what you will need.

3 eggs

3 cups of sugar

1 can of evaporated milk

1 1/2 cups whole milk

1 pint whipping cream, whipped

1 1/2 tsp. vanilla

2 packages of peppermints

Unwrap one package of peppermint and put on the stove with the whole milk and melt the peppermint on medium heat, and let cool. Beat eggs, sugar, and evaporated milk. Crush the other package of peppermints and stir into the egg mixture and pour into the ice cream freezer machine.  Add whipping cream and vanilla then add in the melted peppermint but be sure it is cooled or the hot peppermints with cook the eggs. Fill to the line of the ice freeze with whole milk. Follow the directions of your machine to make the ice cream.

Then, enjoy! You will love it!!! Promise!

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10 Homemade Drink Recipes

I always love a good drink recipe. I have been collecting these since the beginning of the summer and I am dying to try them all out! Here are 10 of my favorites.

Dirty Coke Slushie

Dirty Coke Slushie

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Sparkling Pineapple Lemonade

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Strawberry Lemonade Slush

Italian Soda

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Orange-berry Smoothie

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Copy-Cat Sonic Cherry Limeade

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Skinny Strawberry Orange Julius

Strawberry Smoothie 1

Strawberry Smoothie

Sonic-Ocean-Water-Copycat-Recipe

Copy-Cat Sonic Ocean Water

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Copy-Cat Disneyland Dole Whip

Homemade-Lemonade

Homemade Lemonade

Drink Recipes

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The Perfect Taco Meat

I tried this taco meat for the first at my moms house and it was soooooo amazing then I was shocked to hear that it was only 3 Ingredients. How easy is that!? I have tried a lot of taco meat recipes and this one is my favorite.

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The three ingredients are…

  1. The Roast
  2. 3 Cups Orange Juice
  3. And a generous amount of Carne Asada seasoning

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Don Sazon Carne Asada Meat

This is the brand that my mom and I used and we love it but only a few stores have this brand. In Arizona, we have a few different stores that have this kind of seasoning. Food City is one of those places. You maybe able to  find it in a grocery store that has a great authentic mexican selection.  We season both sides of the roast with a generous amount of seasoning.

Leave it in the crock pot for 6-8 hours on low. Make yummy tacos with this yummy taco meat.

Try it out! Let me know what you think about it. If you have another brand of seasoning that you like, PLEASE let me know what it is!

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15 Delicious Ice Cream Recipes

Hi guys! Welp, on the 12th, I celebrated yet another birthday! I was SO excited because on a whim, I decided I really wanted an ice cream maker JUST in time for hubby to ask what I wanted for my birthday! Well, he’s a great listener and aims to please so guess what? I got one! A great one! He did good! Naturally, I’ve been pinning recipes I want to try and I have made ice cream twice so far and I’m so pleased with how easy and delicious homemade ice cream is! Here are a few of the ones I have tried and the ones I’m dying to try. I tell ya, this baby better come quick because all I want is ice cream! :) Oh, don’t worry, I’ve included some “no churn” recipes too for those that don’t have an ice cream maker!

Cherry Vanilla Ice Cream

Raspberry Swirled Peach Ice Cream – No machine required!

Chocolate Peanut Butter Crunch Ice Cream 

No Churn S’mores Ice Cream 

Orange Cream Sherbert

Twix Cheesecake Ice Cream - No machine required!

Homemade Vanilla Bean Ice Cream

Monster Cookie Dough Ice Cream

Grilled Peaches and Cream Gelato

Raspberry Cheesecake Ice Cream – No machine required!

Peanut Butter and Honey Ice Cream

Strawberry Ice Cream

Lemon Crumb Ice Cream  – I made this one and it is too die for! Trust me!

Le’Lemon Berry Ice Cream

Strawberry Shortcake Ice Cream

Wowza! This sweet tooth + pregnancy is really gonna get me in trouble! Hope you love these ice cream recipes as much as I do!

15 delicious ice cream recipes - www.classyclutter.net

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