Fall Flavors: Easy Crock Pot Pulled Chicken

This pulled chicken recipe is so easy, and it can be left in the crock pot to cook while you are gone! Top it with your favorite toppings and serve! It’s that easy! And so delicious, there won’t be any left!

Prep time: 15 minutes Cook time: 6-7 hours Total time: 6-7 hours and 15 minutes Servings: 4-6 servings

Ingredients: 1 lbs of antibiotic free chicken tenderloins (or chicken breast)

1/4 cup of ketchup

1/2 cup brown sugar

1 cup cup of chicken broth

1 tbsp of garlic powder (or 2 fresh garlic cloves)

1 1/2 tsp salt

1 1/2 tsp pepper

1/2 tsp red pepper flake

Cole Slaw Topping Ingredients: 14 oz bag of cole slaw mix (or freshly chopped cabbage)

1 tbsp honey

1/4 cup apple cider vinegar

1/2 tsp salt

1/2 tsp pepper


  1. Place chicken in crock pot.
  2. Add ketchup, garlic, salt, pepper, red pepper flake, and brown sugar to the crock pot.
  3. Add chicken broth to the crock pot.
  4. Cover and cook on low for 6-7 hours or until chicken is cooked all the way through and reaches 165 degrees.
  5. After the chicken is done, turn off crock pot, let sit for 15 minutes.
  6. While the chicken is resting, combine all of the cole slaw ingredients in a large bowl, mix well.
  7. Shred chicken, construct sandwich on bun of your choice, and enjoy!

Recipe Notes: Make sure your chicken is cooked thoroughly and reaches 165 degrees internally before serving. You may serve with toppings and sides of your choice, but my family’s favorite is topped with the cole slaw mixture, and served with cooked sweet carrots and homemade potato wedges.

Fall Flavors: Easy! Cake Mix Apple Pie Cupcakes

This apple pie cupcake recipe is made using cake mix for a quick and easy fall dessert that everyone will love!

Prep time: 15 minutes Bake time: 15-20 minutes Total time: 30-35 minutes Servings: 30 cupcakes

Ingredients: 1 box of white cake mix of your choice

3 egg whites

1/2 cup vegetable oil

1 cup of water

1 tbsp of cinnamon

1 tsp of nutmeg

vanilla icing of your choice

caramel sauce

Filling Ingredients: 4 apples (mix of gala and granny smith for best results)

3/4 cup brown sugar

1/2 cup AP flour

1/4 cup lemon juice

1 tbsp cinnamon

1 tsp nutmeg

1/2 tsp ginger


  1. Line a cupcake pan with cupcake liners, set aside. Preheat oven according to temperature recommended on cake mix you choose.
  2. Prepare cake mix batter according to instructions on box. Mine uses 3 egg whites, 1/2 cup vegetable oil, and 1 cup water.
  3. Add 1 tbsp cinnamon and 1 tsp nutmeg to cake batter.
  4. Pour cake batter into prepared cupcake pan and bake for about 15-20 minutes or until the center comes out clean.
  5. Remove cupcakes from oven and while they are cooling begin making apple pie filling.
  6. Wash and peel apples, then cube them.
  7. Place cubed apples in sauce pan and add the rest of the ingredients to the pan.
  8. Cook filling mixture on low until apples are soft and tender and liquid begins to thicken.
  9. Remove from heat and set aside.

Instructions to construct:

  1. Cut a hole in the center of the cupcakes, and remove center until a hole about 1 1/2 inch across is present and cuts down until at least half way in the cupcake.
  2. Spoon apple pie filling into each hole of the cupcakes until the filling is even with the top of the cupcake.
  3. Top the cupcake with vanilla icing of your choice, decorate how you choose, and drizzle caramel sauce over the top of each cupcake.
  4. If there are any apple chunks left over, top each cupcake with one and then sprinkle the top of the apple chunk with nutmeg.
  5. Serve and enjoy!

Recipe Notes: If not eating right away, these cupcakes keep best in the refrigerator. This recipe also works with homemade vanilla cupcakes or homemade vanilla icing. These cupcakes are great topped with vanilla icing and caramel sauce, but also great topped with whipped cream or vanilla ice cream!

Fall Flavors: Amazing and Easy Pecan Apple Cake!

This easy and delicious pecan apple cake will make your house smell like all of the wonderful flavors of fall while it is baking! This is a favorite for my family, it never lasts more than two days! Even my super picky seven year old tries to eat it for breakfast!

Prep time: 15 minutes Bake time: 60 minutes Total time: 75 minutes

Ingredients: 3 eggs

2 cups white sugar

1 cup coconut oil

2 tsp vanilla

2 cups unbleached AP flour

2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

pinch of salt

4 apples, peeled and chopped (mix of Gala and Granny Smith works best)

1 cup chopped pecans

cooking spray


  1. Spray a 9 by 13 inch casserole dish with cooking spray, and set aside. Preheat oven to 350 degrees.
  2. Wash, peel, and chop apples, set aside.
  3. Combine eggs, sugar, coconut oil, and vanilla in a large bowl.
  4. Combine flour, cinnamon, nutmeg, baking soda, and salt in a small bowl.
  5. Pour apples into the wet mixture, stir until well combined.
  6. Add the dry ingredients to the wet ingredients and combine well.
  7. Fold the pecans into the batter mixture.
  8. Pour the batter into the prepared dish and spread evenly throughout.
  9. Bake for about 60 minutes or until the center comes out clean.
  10. Serve topped with maple vanilla whipped cream, and enjoy!

Recipe Notes: The pecans can be replaced with walnuts, or you can leave the nuts out all together. Coconut oil can be replaced with oil of your choice. The cake tastes great by itself or served with maple vanilla whipped cream or even vanilla ice cream on top!

Fall Flavors: Pumpkin Chocolate Chip “Muffin Top” Cookies, Fluffy, Soft, and so Easy!

These “muffin top” cookies get their name because they are soft, fluffy, and moist, just like the top of a muffin! They are full of delicious pumpkin flavor, and taste and smell just like all of the delicious spices of fall!

Prep time: 5 minutes Bake time: 15-20 minutes Total time: 20-25 minutes Servings: 30 cookies

Ingredients: 1 15 oz can pumpkin puree

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup coconut oil (or vegetable oil)

1 egg

1 tbsp vanilla

2 cups AP flour (I use unbleached)

2 tsp baking powder

2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp salt

1 tsp baking soda

1 tsp milk

chocolate chips

1/4 cup chopped pecans (optional)

cooking spray


  1. Preheat oven to 350 degrees, spray cooking sheets with cooking spray and set aside.
  2. In a large bowl, combine pumpkin puree, white and brown sugar, coconut oil, and vanilla.
  3. Add egg to sugar mixture and combine well.
  4. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  5. Add milk to wet ingredients and combine.
  6. Add the dry ingredients to the wet ingredients and combine well.
  7. Add the chocolate chips and pecans and combine.
  8. Make 1- 1 1/2 inch dough balls and place them 2 inches apart on the prepared cooking sheets.
  9. Bake for 15-20 minutes, or until the edges of the cookies are light golden brown.
  10. Remove from oven, serve, and enjoy!

Recipe Notes: Fresh pumpkin puree works just as well in this recipe, do not overbake these cookies or they will be tough. Any kind of chocolate chips work for this recipe, including white chocolate chips. Store these in an airtight container for up to a week, or in the freezer for up to a month.

Fall Flavors: Amazing Pumpkin Spice Cinnamon Rolls & White Chocolate Drizzle

These pumpkin spice cinnamon rolls are my delicious and classic cinnamon roll recipe, with a fall flavors jazz! They will make your house smell wonderfully like fall, with a simple, easy to make recipe!

Prep time: 15 minutes Bake time: 30 minutes Total time: 45 minutes Servings: 8 rolls

Dough Ingredients: 2 1/2 cups AP flour (I use unbleached)

2 tbsp white sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

pinch of salt

3/4 cup buttermilk

4 tbsp melted butter, divided

2 tbsp butter, softened

1/2 cup pumpkin pie filling (instructions included)

cooking spray

Filling Ingredients: 3/4 cup brown sugar

1/4 cup white sugar

2 tbsp cinnamon

1 tbsp pumpkin pie spice

pinch of salt

2 tbsp butter, softened

White Chocolate Drizzle: white chocolate melting chocolate or vanilla almond bark

Orange food coloring (optional)

Pumpkin Pie Filling Ingredients: 15 oz pumpkin puree

12 oz can evaporated milk (you will not use the whole can)

2 tbsp pumpkin pie spice


  1. Preheat oven to 400 degrees, use cooking spray to line a 9 inch round cake pan, set aside.
  2. In a medium sized bowl, mix together all of the filling ingredients until well combined, and set aside.
  3. Make the pumpkin pie filling by mixing a 15 oz can of pumpkin puree with 4 oz of evaporated milk and 2 tbsp of pumpkin pie spice, set aside.
  4. In a large bowl, mix together flour, 2 tbsp white sugar, baking powder, baking soda, and salt. Add in buttermilk (instructions for homemade buttermilk included below), 2 tbsp of melted butter, and pumpkin pie filling. Whisk together until just combined, then knead dough with hands, sprinkle extra flour over dough and hands if dough is too sticky.
  5. Well flour your counter or table top and roll dough into a rectangle about 1/4-1/2 inch thick with a well floured rolling pin.
  6. Spread 2-3 tbsp of melted butter across dough using pastry brush or spoon.
  7. Spread filling mixture over the dough evenly, and lightly press into dough.
  8. Gently roll the dough into a log shape, then pinch the ends together gently.
  9. Using a serrated knife, cut the log into 8 evenly cut sections
  10. Arrange the rolls into a circle with one in the center of the pan, evenly spread apart, in the prepared cake pan.
  11. Brush the tops of the rolls with 2 tbsp melted butter, and bake for about 30 minutes or until the tops of the rolls are lightly browned and no longer doughy.
  12. Remove from oven and leave in pan to cool for about 15 minutes.
  13. While the cinnamon rolls are cooling, place the melting chocolate or almond bark in a microwave safe bowl or a sauce pan on the stove, and melt completely.
  14. Drizzle chocolate over each cinnamon roll.
  15. If choosing to use orange food coloring, mix it into the chocolate at this point until it reaches desired color (about 4 drops), then repeat step 14.
  16. Serve and enjoy warm.

Recipe Notes: Dough should be slightly sticky, do not add too much flour or the rolls will be tough. You may add in other add ins of your choice to the filling such as: chocolate chips or raisins, simply sprinkle them on top of the filling mixture before you roll the dough into the log shape.

Homemade Buttermilk Recipe: Add 1 tbsp of lemon juice to 1 cup of milk of your choice, mix for 1 minute, and let sit for at least 5 minutes. You will use only 3/4 cup of buttermilk for this recipe, simply discard the other 1/4 cup.

Fall Flavors: Easy Vegetable Soup (slow Cooker Version Included)

This super easy vegetable soup recipe is full of nutritious and fresh vegetables and can be made on stove top, as well as, in the crock pot!

Prep time: 15 minutes Cook time: 35 minutes (stove top) 2 hours (crock pot) Total time: 50 minutes (stove top) 2 hours 15 minutes (crock pot)

Ingredients: 32 oz vegetable broth

16 oz chicken broth

15 oz tomato sauce

3-4 russet potatoes, peeled and quartered

1 large zucchini

2 garlic cloves, minced

2 large carrots, diced

1 large tomato, diced

1- 8 oz can of corn

salt and pepper

red pepper flake

Instructions: Stove top

  1. Pour the vegetable broth and chicken broth in a pot on the stove and bring it to a boil.
  2. While the pot is heating up, wash, peel, and quarter potatoes, add them to the broth in the pot and cover.
  3. Wash and cut up zucchini, garlic, carrots, and tomato, set aside.
  4. Add the tomato sauce to the pot, then add the zucchini, garlic, carrots, and tomato to the pot.
  5. Open and drain the can of corn, then add the corn to the pot.
  6. Add salt, pepper, and red pepper flake to taste.
  7. Turn the pot to low heat and stir occasionally to avoid a film forming on the bottom and sides.
  8. Cook on low until the vegetables are tender, then remove from heat.
  9. Serve and enjoy!

Instructions: Crock pot

  1. Put the chicken broth, vegetable broth, and tomato sauce in the crock pot and turn on high.
  2. Wash, peel, and quarter the potatoes, add them to the crock pot.
  3. Wash and cut up zucchini, garlic, carrots, and tomato and add to crock pot.
  4. Drain the can of corn, and add to crock pot.
  5. Add salt, pepper, and red pepper flake to taste.
  6. Cook on high for about 2 hours or until the vegetables are tender.
  7. Turn off crock pot, serve, and enjoy!

Recipe Notes: You may leave out the chicken broth for a vegetarian option, just add 16 oz more of vegetable broth. You can replace any of these vegetables or add other vegetables in addition to these, such as: green beans.

Fall Flavors: Pumpkin Pecan Coffee cake (egg free)

This is the first of weekly fall flavors that will be dropping the next couple of months, this pumpkin pecan coffee cake is moist, soft, delicious, and exudes all of the flavors and scents of fall that your whole family will love! This is kid tested and kid approved by my 7 year old and 2 year old.

Prep time: 10 minutes Bake time: 35 minutes Total time: 45 minutes Servings: 8

Ingredients: 2 cups AP flour

3/4 cup white sugar

2 tsp baking powder

1/2 tsp salt

1 tbsp pumpkin pie spice

1 tsp ground ginger

1/4 tsp ground instant espresso (optional)

1 cup pumpkin puree

1/2 cup milk

1/2 cup coconut oil, melted

1 tsp vanilla

1/4 cup chopped pecans

Streusel Topping Ingredients: 1/2 cup brown sugar

3 tbsp butter, melted

3 tsp AP flour

3 tsp ground cinnamon

1/2 cup chopped pecans


  1. Preheat oven to 350 degrees, prepare a 9 by 9 baking dish with cooking spray or line with parchment paper. Set aside.
  2. Mix all dry ingredients except for chopped pecans together in a large bowl. Set aside.
  3. Mix all wet ingredients together in a bowl with a paddle attachment in an electric mixer.
  4. Add dry ingredients to wet ingredients and mix well, then add 1/4 cup of chopped pecans.
  5. Transfer cake batter to prepared baking dish, set aside.
  6. Melt the butter in a microwave safe dish.
  7. Add the brown sugar, cinnamon, 3 tsp flour, and 1/2 cup of chopped pecans to the butter and combine well.
  8. Spread the streusel mixture evenly over the cake batter and use a butter knife or toothpick to swirl the mixture across the top of the cake.
  9. Bake in oven for about 35 minutes or until the center comes out clean.
  10. Remove from the oven and let cool completely in the pan before removing.
  11. Serve and enjoy!

Recipe Notes: This recipe is delicious on it’s own, but also great when served with whipped cream, coconut cream, or vanilla ice cream. Chocolate chips are another great add in for this cake, simply add them when you add the pecans.

Amazing Fall Flavors: Apple Cinnamon Crock Pot Pudding Cake

This super easy crock pot pudding cake will have your house smelling of fall the whole time it is slow cooking! It is very easy and fast to make, and so delicious to share with your loved ones! The best part about it: The crock pot does most of the work for you!

Prep time: 10 minutes Cook time: 2-3 hours Servings: 10-15

Ingredients: 2 cups AP flour

2/3 cups plus 1/4 cup of white sugar, divided

2 1/2 tsp baking powder

1 tsp salt

1/2 butter, cold plus 2 tbsp butter, melted

1 cup milk

2 Gala apples, peeled and diced

1/2 cup unsweetened applesauce

1 1/2 cup orange juice

1/2 cup brown sugar

1 tbsp cinnamon

1 tsp ground ginger


  1. Combine the flour, 2/3 cup of white sugar, baking powder, and salt in a large bowl.
  2. Add the 1/2 cup of cold, cubed butter to the flour mixture and combine with your clean hands, pressing the butter into the batter until it forms a crumbly texture.
  3. Stir the milk into the crumbs until just combined.
  4. Spray the bottom and sides of your crock pot with cooking spray.
  5. Pour the batter into the crock pot and spread evenly across the bottom.
  6. Place the diced apples over the top of the batter.
  7. In a medium sized bowl combine the orange juice, applesauce, brown sugar, 2 tbsp melted butter, 1/4 cup of white sugar, cinnamon, and ginger until well dissolved.
  8. Pour the orange juice mixture over the apples in the crock pot.
  9. Cover the crock pot with a clean dish towel, and place the lid on top.
  10. Turn the crock pot on high and cook for 2-3 hours, until the cake is baked.
  11. Uncover and serve warm.
  12. Enjoy!

Recipe Notes: This cake is delicious by itself, or topped with whipped cream or vanilla ice cream. You may replace the white sugar with coconut sugar and the brown sugar with honey for a healthier version and it will not affect the taste of the cake. The towel over the top of the crock pot prevents the condensation that will form from dripping back down on the cake, causing it to be wet. Store cake in airtight containers in the refrigerator and reheat in the microwave before serving.

Wonderful Fall Flavors: Pumpkin Pecan Baked Oatmeal

This delicious baked oatmeal is the perfect make ahead breakfast, or a scrumptious side for brunch. It is simple and easy to make, and even your pickiest eaters will love it!

Prep time: 10 minutes Bake time: 25 minutes Total time: 35 minutes Servings: 4-6

Ingredients: 2 cups old fashioned oats

2 eggs

1 1/2 cups pumpkin puree

1/4 cup coconut sugar

1/4 cup maple syrup

1/2 cup milk

1/2 tsp baking powder

2 tsp vanilla

1 tsp pumpkin pie spice

1 tsp ground cinnamon

3/4 cup chopped pecans


  1. Preheat oven to 375 degrees. Spray a 9 by 9 casserole dish with cooking spray, set aside.
  2. Combine all ingredients, except for 1/2 cup of chopped pecans, and combine well.
  3. Pour batter into prepared casserole dish, top with remaining 1/2 cup of chopped pecans.
  4. Bake for about 25 minutes or until the center comes out clean.
  5. Remove from oven, plate, and top with maple syrup, coconut cream, or whipped cream, and enjoy!

Recipe Notes: You may use any kind of milk you like and it will not affect the recipe. You may change out the coconut sugar for white or brown sugar. You may also add in chocolate chips, raisins, or any other add in of your choice. If you want to make the night before it is needed, cover it with plastic wrap and put in the refrigerator and then pull it out and bake it the next morning.

Fall Flavors: Cinnamon Applesauce Pancakes, Amazing!

These cinnamon applesauce pancakes are the PERFECT make ahead breakfast for your on-the-go mornings, and the best part: They are healthy but your kids will still LOVE them! These pancakes can be frozen and heated up before work or school on your busy mornings!

Prep time: 10 minutes Cook time: 15 minutes Servings: 10 pancakes

Ingredients: 1 cup AP or whole wheat flour

2 tbsp white or coconut sugar

2 tsp baking powder

1 tbsp cinnamon

1 egg

1 cup applesauce

2 tsp vanilla

1 tbsp water

1/4 cup chopped pecans or walnuts (optional)


  1. Mix all dry ingredients, except for nuts, together in a medium bowl and set aside.
  2. Combine all of the wet ingredients, except for the water, together in a large bowl and combine.
  3. Add the dry ingredients to the wet ingredients until just combined, do not over mix.
  4. If the batter is too thick for pancakes, add the tbsp of water and mix. Add in nuts.
  5. Let pancake batter set for 5 minutes while you prepare the skillet or pan with cooking spray or melted butter.
  6. Use a 1/4 cup to pour each pancake onto the skillet or pan, wait until small bubbles appear on top of the pancake, then flip it.
  7. Serve topped with bananas, coconut cream, or maple syrup, and enjoy!

Recipe Notes: Do not over mix pancakes or flip more than once, this will result in tough pancakes. Make sure your skillet or frying pan is well greased in order to easily flip pancakes and avoid sticking. Only add water to recipe if your pancake batter is too thick for pancake consistency, this will depend on the brand of applesauce you use. Store these in a freezer safe container ( I use a ziplock bag that’s air tight), for up to 2 months, then simply reheat in the microwave or toaster when ready to eat!

Pancake Tip: Do not cook with your heat up too high, this will result in pancakes burning on the outside and being raw on the inside. Pancakes cook best on medium heat.