Slow Cooker Caramel Apple Crumble

I have recently found a new apple, new to me anyway, called Honey Crisp.  They are sweet like a red delicious and crunchy like a granny smith.  They are on the expensive side though…  Since I found them in the winter, I am hoping that come summer and fall they will be a little cheaper.  Anyway, I found them at Costco for a good price.  Of course the good price was not so good since there were too many apples for me to eat…  So I went in search of something to make with them.

I found this recipe (& pic) on the blog how sweet it is and since I love using my slow cooker I thought this was perfect to try.  The smell of apples and cinnamon has been filling the house all afternoon making me hungry!  It was delicious but VERY sweet.  This coming from someone who LOVES anything sweet, even the super sweet frosting on bakery cakes!  We did not add the ice cream although it would have been good it would have made me sick.  I think the next time I make this I will use (only a little) less sugar and possibly use granny smiths to give it little tang to it.  For normal people I think you could easily get six servings out of this maybe more if you add ice cream but for people like me whose servings tend to run on the larger size, you can get four.

I will be making this again!  If you give it a try let me know what you think.


Slow Cooker Pasta e Fagioli Soup

Slow Cooker Pasta e Fagioli Soup 

I love this soup when I order it in a restaurant and wanted to make it at home, so I went in search of a recipe.
The one I found at today’s creative blog is easy to make and tastes very good!

The original soup recipe from A Year of Slow Cooking.
Kim’s version is here, she added a couple of tips that might be helpful.
The following is my version with my notes.
  • 1 pound lean ground beef, browned, and drained of excess fat. (I used ground turkey)
  • 1 cup carrots, chopped (I used canned)
  • 1/2 large red onion, chopped
  • 2 celery stalks sliced
  • 1 (15oz) can kidney beans, drained and rinsed
    (I tried rinsed and not rinsed didn’t notice a difference)
  • 1 (15oz) can white beans, drained and rinsed
    (I tried rinsed and not rinsed didn’t notice a difference)
  • 2 (14.5 oz cans) diced tomatoes with their juice(For a little extra heat I used 1 can Rotel)
  • 1 (16.5 oz) jar pasta sauce
  • 4 cups beef broth (I used chicken)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons dried oregano(I left this out)
  • 1 tablespoon Tabasco sauce
  • 1/2 cup dry pasta (I used fusilli)
  • Parmesan cheese
  1. Use a 6 quart slow cooker. Put the meat into the stoneware. Add the chopped
    carrots, onion and celery. add the beans, tomatoes, and pasta sauce.
    Pour in the broth. Season with salt, black pepper, oregano, and
    Tabasco sauce. Stir to combine. Cover and cook on low for 8 hours, or
    on high for 4 hours. when the vegetables are tender, stir in 1/2 cup of
    dry pasta. Cover and cook for another hour on low, or until the pasta is
    al dente. It will swell quite a bit. Garnish with Parmesan cheese.

Trust me when I say that you will like this soup.  It is delicious!

Please let me know if you give this a try and what tweaks you made to make it yours!