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Robbie's Crock Pot Dessert Recipes

Robbie's Crock Pot Dessert Recipes

Here are crockpot - slow cooker dessert recipes that are great any time of year. My husband's side of the family feels that the only dessert that should be served at Thanksgiving should be pie, so they prefer that I not serve these at Thanksgiving even though they think they are delicious. They are also opposed to cake of any kind, as it "none's birthday".
Robbie In

Triple Chocolate Mess Crock Pot Recipes

1 pkg. chocolate cake mix
1 pt. sour cream
1 small pkg. chocolate pudding mix
1 small bag chocolate chips
3/4 c. oil
4 eggs
1 c. water

Spray crock-pot with Pam. Mix all ingredients until smooth. Pour into crock-pot. Cook on low 6 to 8 hours. Serve in a bowl with vanilla ice cream or other flavors of ice cream.
Robbie IN


Crockpot Apple Dumplings Recipe

8 canned buttermilk biscuits - Can also use 2 packages crescent rolls
2-3 apples, peeled and diced
Lemon Juice to drizzle over apples to prevent browning
2/3 Cups sugar
1/3 Cup brown sugar
1 stick butter, melted
1/2 Cup orange or apple juice
Cinnamon sugar for topping you can make your own or buy it. See recipe below. Only use a portion of the recipe on this dish; save the remainder for the next time or use on muffins, toast, etc.


Spray slow cooker with non stick cooking spray. Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in the crockpot. In a small saucepan combine both sugars, butter and orange juice. Stir until melted and sugar is dissolved. Pour over the rolls. Sprinkle cinnamon sugar on top of dumplings.
Cover and cook on HIGH for 3 hours


Cinamon Sugar
This recipe makes about 1/2 cup of cinnamon sugar. Store cinnamon sugar in the pantry in a jar or sealed food storage bag.

1/2 cup granulated sugar
1 tablespoon ground cinnamon
Combine the sugar and cinnamon in a small bowl and blend thoroughly. Pour it into a small canning jar with a screw top or another small container or zip-close food storage bag.
Tips and Variations
To scale the recipe down to 1/4 cup, use 3 tablespoons of granulated sugar and 1 1/2 teaspoons of ground cinnamon.
Double the cinnamon to 2 tablespoons if you prefer a higher ratio of cinnamon to sugar.
Robbie IN
Crockpot Peach Cobbler Recipe
2 (16 oz pkgs each) frozen peaches, thawed and drained
3/4 cup, plus 1 tbsp sugar, divided
2 tsp. cinnamon, divided
3/4 cup flour
1/2 tsp. nutmeg
6 tbsp. butter, cut into bits

Combine peaches, 3/4 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg in medium bowl. Place into a crockpot sprayed with non-stick spray.
For topping, combine flour, remaining 1 tablespoon sugar and remaining 1/2 teaspoon cinnamon in a separate bowl. Cut in butter using 2 knives until the mixture resembles coarse crumbs.
Sprinkle over peach mix. Cover and cook on high for 2 hours. Serve with whipped cream or ice cream.
Robbie IN


Blueberry Dumplings Crock Pot Recipe

2 pints fresh or frozen blueberries
1/2 cup plus 2 tablespoons sugar, optional
1/2 cup water, warm if using frozen blueberries
2 tablespoons instant tapioca
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter; chilled
1/2 cup milk
1 large egg
2 tablespoons light brown sugar

Spray crockpot with non-stick spray for easier cleanup.
In a 3-1/2 quart crockpot, combine blueberries, the 1/2 cup granulated sugar, the water and tapioca. Cover and slow cook until the berries have formed a thick sauce, 5 to 6 hours on low. In a medium bowl, whisk flour, the remaining 2 tablespoons granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough. Turn your crockpot setting to high. Drop the dough by tablespoonfuls on top of the blueberries. Cover and cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar. Let the dumplings stand for 5 minutes before serving, then spoon into individual bowls.
Robbie IN

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