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strawberry pecan studded brie

I invited some fabulous bloggers–and fellow home rangers–to write guest posts on The Lone Home Ranger for this entire week during Vivi’s Spring Break (called “April Vacation” in Beantown). These lovely ladies will be bringing you features focused on healthy, natural, and simple living. Enjoy!

Today’s post comes from Jane over at The Healthy Beehive. Be sure to read through to the bottom of the post to see her bio and link to her blog.

Hello, Lone Home Ranger readers! Thank you, Justine, for this opportunity to share a post on your blog, and I hope you are having a great week off!

I love my crockpot. It seems so many people have crockpots that just sit in the cabinet, never used. I find the crockpot such a source of help in the kitchen, and I use it at least once every week, all year round! I work 12 hours days at my real job, and the last thing I want to do is come home and stress over dinner!

Recently, I have been trying to branch out in my crock pot recipes, and try some non-traditional cooking in the crockpot. Thus, this brie recipe was born. Brie in the crockpot takes just a couple hours to cook! This recipe would be perfect for when company comes over or if you want a little snack. I decided to top my brie with strawberries and chives. I am very lucky that I have a pot of chives right in my kitchen:

Snip snip, and I cut off a few leaves to use in this dish.

This smelled so good as it was cooking and was so tasty! How can you go wrong with cheese and strawberries?

Strawberry Pecan Studded Brie


Print this recipe!

1 large round of brie (mine was 15 oz), the top of the rind cut off

1/2 cup diced strawberries

1/4 cup chopped chives

2 tbsp chopped pecans

Spray a small-ish crockpot with nonstick spray.  I used a 2 quart crockpot.  If you use a smaller brie, you may be able to use a mini dipper crockpot, but my brie was too big and didn’t fit in the dipper crockpot!

Unwrap the brie, and cut off the top rind.  Place the brie in the crockpot.  Add the strawberries, chives, and pecans on top of the brie.

Cover, and let cook 1-2 hours, depending on the strength of your crockpot.  It is done when the cheese is all melted and smells awesome!

Eat straight from the crockpot, or carefully remove to a plate. If your nonstick spray has done its job, it should just slide out.

We had ours with apples to dip, so good. Crackers work as well, or any variety of fruits (I may or may not have even dipped a strawberry).

It was so ooey-gooey deliciously good, I can’t wait to have it again!

Back in 2003, Jane made the life-altering decision that she needed to lose some weight. About a year later, she was proud to have lost over 90 pounds by moderate exercise and counting calories. However, for the last couple years, she has been struggling with some stomach issues. She took the leap and went gluten free and has found that it really isnt that scary. She writes about her adventures in living a gluten free life, and her desire to live a simpler life at The Healthy Beehive

Editor’s note: This post is part of Monday ManiaSunday School, Freaky Friday, Fight Back FridayIt’s a Keeper Thursday, Simple Lives Thursday, Real Food WednesdaySlightly Indulgent Tuesday, and Recipe Lion’s April Fruit Blog Hop