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  • Angel Blake

Recipes to Try This Fall

It’s that time of year, again! September officially marks the beginning of the “Ber” months, which to me, means the beginning of soup, chili, and crockpot season! Being a full-time student is stressful, now add on a job, a family, or any sort of social life that you want to have and the last thing most people feel like doing is making a home-cooked meal. Well, I’m here with some awesome recipe ideas that are not only cheap to make but EASY.

For the dinner recipe, you just let it sit in the crockpot all day – and voila! It’s ready to eat as soon as you get home. This is a recipe that my friend gave me, so let’s call it;

Brook’s Crockpot Chicken


o 2 lbs. boneless, skinless chicken breast (uncooked - can be frozen or thawed)

o 2 packs of chicken gravy (This is usually like $0.80 at the grocery store)

o 1 10oz. can Cream of Chicken soup (also usually under $1.00)

o 1/3 C. water

o 1/3 C. sour cream

o ½ tsp. garlic powder

o Black pepper to taste (I use a lot)


Put everything in the crockpot on high for four hours, or low for six hours.

Make sure the internal temperature of the chicken is at least 165 degrees F when finished.

Shred the chicken inside the crockpot, and it is ready to eat.

(I like to serve mine with rice or on a bed of mashed potatoes. Either way, this dish is sure to delight!)

For dessert, I chose a recipe that I personally love to make – Apple Crisp Muffins. These have a prep time of 15 minutes and a bake time of 20 minutes, so just a little over a half-hour and you can have some delicious muffins ready to eat;

Apple Crisp Muffins

Ingredients for the muffins:

o 1 peeled apple

o ¾ C. brown sugar

o 2 eggs

o ¼ C. vegetable oil

o 2 tsp. vanilla

o 1 ½ C. flour

o 1 ½ tsp. baking powder

o ½ tsp. baking soda

o ½ tsp. salt

Ingredients for the (optional) crumble topping:

o ½ C. brown sugar

o ½ C. flour

o ½ C. old-fashioned oats

o 1 tsp. cinnamon

o Pinch of nutmeg

o 4 T. chilled butter, cut into small pieces


Preheat oven to 340 degrees F.

Spray muffin pan & set aside.

Use a cheese grater to grate the apple and place the shavings into a small bowl.

In a large, mixing bowl – combine brown sugar, eggs, vegetable oil, & vanilla extract. Fold in the flour, baking powder, baking soda, and salt. Then, fold in the shredded apples.

In a separate bowl – combine all the crumble ingredients, and use a fork or pastry cutter to incorporate the butter into the mixture. Do this until the mix resembles wet sand.

Scoop batter into the muffin pan, and then add the crumble mixture on top of each muffin.

Bake for 20-25 minutes, and allow to cool slightly before serving.


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