Slow Cooker Apple Crisp With Caramel Drizzle

Slow Cooker Apple Crisp With Caramel Drizzle


  • 8 Apples, peeled and thinly sliced
  • 1 teaspoon Cinnamon
  • 1/4 Cup White Sugar
  • 3/4 Cup Flour
  • 3/4 Cup Oatmeal
  • 3/4 Cup Brown Sugar
  • 1/2 Cup Butter


  1. Spray medium slow cooker with non-stick spray and add sliced apples. Sprinkle cinnamon and sugar on top and stir to coat evenly.
  2. In a separate bowl mix the remaining ingredients, cutting in butter with a pastry blender until you get pea size pieces of butter. (Or cut butter into small pieces by hand and stir into dry mix.)
  3. Spread mixture on top of apples coating evenly. Cook on high for 2 hours checking occasionally and pulling edges in if needed to prevent burning. Turn slow cooker to low for 1 more hour or until cooked thoroughly.
  4. When turning apple crisp to low, take a separate, small slow cooker to warm up caramel for drizzle. Warming time will vary depending on style of crockpot and amount of caramel.

Hatch Chile Chocolate Chip Cookies

Hatch Chile Chocolate Chip Cookies

Yield: about 4 dozen


  • 8 Oz. (2 Sticks) Unsalted Butter, softened
  • 1 Cup Granulated Sugar
  • 1 Cup Packed Brown Sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 3 Cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Cups Semisweet Chocolate Chips
  • 2 Hatch Chiles, roasted, peeled, stemmed, seeded and finely chopped


  1. Preheat oven to 350ºF.
  2. Use a handheld mixer or stand mixer to cream together butter and sugars until smooth. Beat in eggs one at a time, then stir in vanilla.
  3. Stir in flour, baking soda and salt, then mix in chocolate chips and chiles.
  4. Drop dough by large spoonfuls onto uncreased baking sheets, or sheets lined with parchment paper. Bake until cookies begin to brown, about 10 minutes.
  5. Cool on wire rack.

4th Of July

It’s so close to the 4th of July and I am so excited! This has got to be my most favorite holiday! I love having my family and friends get together at the lake to play games, go boating, swimming and enjoying all day in the hot sun!! The best part is at the end of the night getting on the pontoon and heading down to the bay for a show of the most beautiful fireworks under the stars. You couldn’t ask for a better summer. This year I am way ahead of the game and have my menu planned for the 4th of July and I just have to share it with you.

This year I want to make it easy for me since I am the head cook at our event! It’s going to be Four Brothers Burgers all the way. They have so many flavors including Bacon and Cheddar Burger, Bleu Cheese Burger, Buffalo Bleu, Mushroom and Swiss and Hot Pepper Burgers and they are all so yummy. Just pick up your favorite flavor at anyone of our Meat Departments.

Every good get together, especially if it’s a hot day, needs some refreshing fruit. This recipe is easy to prep ahead of time if needed! 

Mixed Berry Salad


While the burgers are on the grill and the salad is in the fridge, there’s no better way to relax and enjoy the sunshine than with a nice tropical drink. Here’s a new favorite of mine! It’s called Island Living, and trust me, once you have a taste of this, you’ll feel like you’re on an island! 

Island Living

Now you can’t forget dessert on the 4th of the July and I love to serve something that ties in with the holiday. We have a new Cream Cake flavor that has just arrived in our Bakery Departments and it’s so decedent and scrumptious you just have to check it out. It will be perfect for your holiday table. It has beautiful fresh blueberries sprinkled all over the top and drizzled with icing. On the inside it has those large tart cranberries that put this dessert over the top. 

This is a fun celebration and it’s time to enjoy these summer months so make sure you are serving something easy so you can have fun in the sun! Have a safe and Happy 4th of July!!!

Coborn’s, Inc. Merchandising Specialist Team Manager – Bakery & Deli

Grilled Peach Recipes - Family, Friends & Food with Jayne


Hi Everybody!!
We are getting real close to canning season and preserving those wonderful peaches, jams and sauces and I wanted to introduce you to a wonderful peach that just hit our Coborn’s stores.   They are so awesome, fresh and juicy.  Don’t pass up an opportunity to try these because they are great!!!  Their season starts from the beginning of June towards the end of September and they are awesome when using them for pies, jams, jellies, baking and grilling.  Here are a couple recipes that I tried and I want to pass on to you because they were so great! Continue reading

5 Summer Cupcakes Ideas The art of Cakes with Amanda


I think we can relax, it would seem snowy days are behind us. Let’s celebrate flip flop weather with some fun summer cupcakes. Now, normally, you would just load up a bag with a big frosting tip and ice away. But I’d like to present something a little different. Let’s flip the cupcakes over! Continue reading

No-Bake Strawberry Blueberry Trifle

Coborn's Weekly Ad Recipe No-Bake Strawberry Blueberry Trifle

No-Bake Strawberry Blueberry Trifle
Serves: 10-12
  • 17 Oz. Angel Food Cake, cut into 1 inch cubes
  • 1 Lb. Fresh Strawberries, hulled and sliced
  • 1 Lb. Fresh Blueberries
  • 1/4 Cup Water
  • 2 T. Sugar
  • 2 T. Lemon Juice
  • 2- 8 oz. Cream Cheese,
  • pkgs. Softened
  • 3/4 Cup Sugar
  • 2 Cups Heavy Whipping Cream
  • 1/2 tsp. Vanilla
  1. In a measuring cup, combine water, 2 T. sugar and lemon juice and stir until sugar is dissolved.
  2. Set aside.
  3. Beat together cream cheese and 3/4 cup sugar on medium speed until creamy and smooth.
  4. With mixer on, pour in heavy cream, then turn mixer to medium/high and continue beating until consistency of whipped cream.
  5. Add vanilla and beat until incorporated.
  6. Place 1/3 of angel food cake into the bottom of a trifle dish and brush with 1/3 of lemon syrup.
  7. Add 1/3 of cream and loosely spread it over cake pieces.
  8. Add 1/2 of the strawberries.
  9. Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).
  10. Frost the top with last 1/3 of cream and decorate with remaining fruit.