Renee's Crock Pot Peach Cobbler

Renee's Crock Pot Peach Cobbler

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

• 3/4 cup biscuit mix
• 1/3 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3/4 cup evaporated milk
• 2 teaspoons butter, melted
• 2 eggs
• 2 to 2 1/2 cups peeled sliced peaches, fresh or frozen, thawed
• 2 teaspoons vanilla extract
• 3/4 teaspoon cinnamon

Preparation:

Lightly butter a slow cooker. In a large bowl, combine sugars and baking mix. Add eggs and vanilla. Stir to blend. Pour in butter and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into the slow cooker. Cover and cook on LOW setting for 6 to 8 hours or on High for 3 to 4 hours. Serve warm with heavy cream or vanilla ice cream.

Laura's Pumpkin Crunch

Laura's Pumpkin Crunch

1 15 oz. can pumpkin

1 can evaporated milk

4 eggs

1 tsp. nutmeg

1/2 tsp. ginger

2 tsp. cinnamon

1/2 tsp. salt

3/4 c. sugar

1 box yellow cake mix

1/2 lb. melted butter

1 c. chopped walnuts (optional)

Mix first 8 ingredients together and pour into greased 9x13 inch pan. Sprinkle 1 box yellow cake mix over pumpkin mixture, then 1 cup chopped walnuts over cake mix. Then drizzle 2 blocks (1/2 pound) melted butter (cooled) evenly over nuts and cake mix. Bake at 350 degrees for 50 to 60 minutes. Serve as is with pumpkin on bottom and cake on top