Crockpot Cinnamon Sugared Almonds

My kids love almonds. Come to think of it, they go ‘nuts’ for any type of nut really. I always keep almonds stocked in the pantry and they’re constantly sneaking handfuls here and there from the 3 lb bag. They think they’re being sneaky. Naturally, I don’t dissuade them of their ideas. I can’t have them thinking that I actually want them eating moderately healthy snacks, or worse that they like them. Plain-Jane almonds? How boring.  Imagine their surprise and delight when they came home from school to a batch of candied almonds to munch on during homework time. They loved these.

I usually get the eye roll whenever I mention the healthy benefits of anything to my boys. Like, really Mom? We just want to eat. Don’t ruin it by making it good for us! I refrained from mentioning that almonds are ‘good for them’ as the crunched away on ‘candy’. My house smelled like fall the entire day after making these. I just couldn’t resist the temptation to sample a few while they were still cooling and let me tell you, they were de-lish when still warm! Eat them out of a bag for a quick snack or sprinkle a few over a scoop of vanilla ice cream for a truly delicious dessert.

I ended up taking the leftovers on a trip out of town and sharing them with our entire family to rave reviews from all! It doesn’t get more tried and true than that from a family full of Italians.

Crockpot Cinnamon Sugared Almonds

4 Sons 'R' Us: Crockpot Cinnamon Sugared Almonds

recipe adapted from Six Sisters’ Stuff

  • 1 cup of sugar
  • 1 cup of brown sugar
  • 3 tbsp cinnamon
  • 1/8 tsp salt
  • 1 egg
  • 2 tsp of vanilla
  • 3 cups of almonds
  • 1/8 cup water

Directions

  1. In a bowl, whisk egg and vanilla until it begins to get a little frothy. Stir in your almonds until the are all coated in the mixture.
  2. In a separate bowl, mix together the sugar, brown sugar, cinnamon, and salt. Add Almonds to cinnamon mixture and toss until completely coated.
  3. Spray your crock pot with non stick cooking spray. Cook the almonds on high for two hours stirring every 20 minutes.
  4. After 2 hours pour your water over the almonds and mix very well to make sure there are no clumps! Reduce heat to low and cook for one more hour, still stirring every 20 minutes.
  5. Line a cookie sheet with parchment paper and evenly spread out the almonds to cool and dry on the paper.

P.S. Christmas is coming and these make delicious gifts for neighbors, teachers, even family dinners!

Crock Pot Baked Potatoes

Perfect baked potatoes have never been easier than when prepared in the bowl of your slow cooker. Let your crock pot do the work, top them with your favorite fixings, and sit down to a delicious easy dinner at the end of the day with these Crock Pot Baked Potatoes.

4 Sons 'R' Us: {Crockpot} Perfect Baked Potatoes

It may come as a surprise in 2013 when everyone has gadgets and gizmos, whose-its and what’s-its galore for everything, but we don’t use, own, and probably couldn’t even operate a microwave.

While I love a hearty baked potato, I’ve never had good luck making them in the oven.

They’re either overdone, or more often than not, underdone and then I’m left checking them every 10 minutes until they’re cooked through.

Meanwhile, with burns on my fingers and a growling stomach, everyone else has already finished eating every other scrap of their dinner. Hopefully, by this time the potatoes would finally be done. 

When a friend mentioned making them in the crockpot, I believe I said, ‘No Way!’

4 Sons 'R' Us: Crockpot Baked Potatoes 2

Yes, way! Every single time, my baked potatoes come out perfect. Hence, the name.

There’s no longer any guess work involved and I can easily plan ahead, get them going, and set to be finished and edible when I’m ready to serve dinner.

Added bonus: 1. I save money since I no longer need to heat up the oven. The general rule of thumb is that 8 hours in the crockpot only uses half the heat of 1 hour in the oven.

2. This same technique works great for sweet potatoes too! Loaded sweet potatoes have now become a new fall favorite of mine.

If you’ve tried these CROCK POT BAKED POTATOES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
5 from 1 vote

Crock Pot Baked Potatoes

Perfect baked potatoes have never been easier than when prepared in the bowl of your slow cooker. Let your crock pot do the work, top them with your favorite fixings, and sit down to a delicious easy dinner at the end of the day.
Course: Side Dish
Cuisine: American

Ingredients

  • russet yukon gold, or sweet potatoes (you don't want to fill your crock pot more than 3/4 of the way full to prevent under/over cooking between the potatoes on top and the ones on the bottom)
  • olive oil optional
  • salt & black pepper to taste (optional)
  • aluminum foil

Instructions

  • Wash and scrub your potatoes thoroughly. Remove any eyes or bad spots if necessary. Let the skins dry before proceeding (only takes a few minutes).
  • Prick each potato with a fork 6-8 times per potato. Do NOT skip this step! The holes allow steam to escape as they cook. Exploded baked potato isn't fun to eat or clean up.
  • Drizzle a little olive oil onto each potato. Using your hands, rub into the skin all over the potato. Repeat for each potato. You can omit this step, but I like the extra crunchy skins the olive oil creates.
  • Salt and pepper, to taste, the skins of the potatoes.
  • Wrap each potato individually in aluminum foil, sealing them up tightly.
  • Place the wrapped potatoes in the slow cooker, foil seam side up. There's no need to grease the crock pot or add any liquids. Cook them 'dry'.
  • Cook them on low for 8 hours, or until tender when pressed with fingers. Slow cooker times may vary a little.
  • Remove the potatoes. Remove the foil. Cut a slit in the top along the center of each potato to open them up, and serve with topping of your choice.

 

Caramel Apple Snickers Salad

A delicious, seasonal dessert salad- Caramel Apple Snickers Salad features crisp apples, diced candies and marshmallows tossed in a sweet, creamy whipped dressing. Topped with a drizzle of smooth caramel, it’s an easy treat that doesn’t skimp on Fall flavor and is perfect for a crowd, even potlucks or parties.

Caramel Apple Snickers Salad

Read more

Cinnamon Toast Crunch Cereal Bars

Cinnamon Toast Crunch is one of our favorite cereals. I even remember how cool it was when I was a kid and they came in bar form for breakfast or snacks on the go. One weekday morning after pouring everyone’s bowls, I had an epiphany. Why not make my own cereal bars?! I couldn’t believe I hadn’t thought of it before. The boys LOVED these. This recipe alone probably won me the coveted ‘Mom of the Year’ award. Include them in lunches for an extra special treat, but be careful because you just might start a cafeteria riot as all the kids vie for a taste.

Cinnamon Toast Crunch Cereal Bars

4 Sons 'R' Us: Cinnamon Toast Crunch Cereal Bars

  • 4 1/2 cups cinnamon toast crunch cereal
  • 4 cups miniature marshmallows
  • 1/4 cup butter, melted

Directions

  1. Spray a 9×13 or 9×9 pan with cooking spray.
  2. In a large pot melt better over low heat. Add marshmallows and cook over medium-low heat until marshmallows are completely melted.
  3. Once marshmallows are melted, remove pot from heat and add cereal to the pot, stirring to coat.
  4. Press into the prepared pan and let cool completely. When set, cut into bars and serve.

Crockpot Hawaiian Meatballs

Whether you’re looking for the ultimate appetizer, or a delicious easy dinner these crockpot Hawaiian meatballs are there for you. They’re quick, easy, and they taste amazing with a simple ingredient list. Soaked in a sweet yet savory sauce, these meatballs make a kickin’ appetizer or a delicious dinner- just depending on how you serve ’em!

Crockpot Hawaiian Meatballs over a bed of rice in glazed bowls on top of a purple napkin

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Oven Baked Hot Dogs

For the best chili cheese dogs around, all you need is this easy Oven Baked Hot Dogs recipe. Loaded with chili, chopped onion, and melted cheddar, they’re crispy on the outside but soft and savory dogs tucked into fluffy buns. Lunch, dinner, pot lucks, even on Game Day- these are perfect for almost any occasion.

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Chicken And Stuffing Stuffed Shells

There are many variations of stuffed shells, our family loves this easy recipe for Chicken And Stuffing Stuffed Shells. It’s quick & easy using boxed stuffing mix, chopped rotisserie chicken, and everyone’s favorite- pasta- smothered in a creamy sauce. It’s guaranteed to get the whole family gathered around the table for a filling meal.

Chicken And Stuffing Stuffed Shells shown on a blue square appetizer plate on a wooden table

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Thai Chicken Coconut Soup

We all have at least one version of chicken & rice soup we enjoy. This Thai chicken coconut soup version up’s the ante by adding Thai flavors and giving it an Asian flair. It’s hearty, with just the right amount of subtle sweet & savory flavor notes, and finished off with a tangy garnish of chopped fresh cilantro leaves.

thai chicken coconut soup in a soup pot and shown in two small black bowls, topped with fresh cilantro leaves

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Broccoli & Cheddar Twice Baked Potatoes

Cheese & broccoli are a classic combination that make any dish just a bit more magical. Take your baked potatoes to the next level by turning them into broccoli & cheddar twice baked potatoes. Quick and easy, this meatless meal is a family favorite that’s perfect to serve for lunch or dinner.

broccoli & cheddar twice baked potatoes topped with a dollop of sour cream and chives served on a white plate

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30 Minute Homemade Soft Pretzels

My husband and Auntie Annie have always had a special bond.

One I’d long ago accepted that I couldn’t come between.

There’s something sacred in her delicious doughy confections that he finds… irresistible. T

his cheap and easy homemade soft pretzel recipe did something I had long-thought impossible. It put the kibosh on their long-time love affair.

One taste that’s all it took, and it was love at first bite.

Move on over, Annie. There’s a new soft pretzel in town.

If you thought, like I did for so long, that delicious, homemade pretzels were only for the over-achievers, think again.

This recipe couldn’t be any easier or more simple. These cater to all ages, genders, occupations, and availability.

For those of you with pretzel lovers of your own, I challenge them to try these.

I assure you that even the most loyal brand supporter won’t want to buy or pay for their pretzels anymore.

30 Minute Homemade Soft Pretzels

4 Sons 'R' Us: 30 Minute Homemade Soft Pretzels shown on a wooden cutting board

If you’ve tried making these 30 MINUTE HOMEMADE SOFT PRETZELS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
5 from 1 vote

30 Minute Homemade Soft Pretzels

Ingredients

  • 1 and 1/2 cups luke warm water
  • 1 packet active yeast 2 and 1/4 tsp
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 4-4.25 cups all purpose flour and more for flouring the counter surface and hands (for whole wheat, use 2.5 cups wheat flour & 1.75 cups white)
  • 1 large egg
  • salt for sprinkling optional
  • cinnamon & sugar for sprinkling optional

Instructions

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  • Dissolve yeast in water. Stir with a spoon to combine. Add salt and sugar, stirring to combine.
  • Slowly add flour, one cup at a time. Stir with a wooden spoon until dough is thick. Continue to add flour, one cup at a time, until dough is no longer sticky.
  • Poke dough with a finger. If it 'bounces back' it is ready to knead.
  • Turn the dough out onto a floured surface. Knead the dough for about 5 minutes and shape into a ball.
  • With a sharp knife, cut the dough ball into 1/3 cup sections. This measurement doesn't have to be exact.
  • Roll the dough into a rope about 20 inches long.
  • Once you have your long rope, take the ends and bring them together until your form a circle. Twist the ends then bring the down towards yourself and press them down into a pretzel shape.
  • In a small bowl, beat the egg. Dip the shaped pretzel into the egg wash, evenly coating both sides.
  • Place on baking sheet and sprinkle with salt or sugar depending on your personal preference.
  • Bake for 10 minutes at 425. Turn the broiler on and bake for 5 more minutes to brown the tops. Watch carefully to prevent burning.
  • Allow pretzels to cool, and serve.

Notes

recipe adapted from Sally's Baking Addiction