Sunday, December 17, 2017

Slow Cooker Honey Garlic Chicken & Veggies

I made this last week and it was delicious and EASY!! I found the recipe on Damn Delicious right HERE

Slow Cooker Honey Garlic Chicken and Veggies - The easiest one pot recipe ever. Simply throw everything in and that's it! No cooking, no sauteeing. SO EASY!


  • 8 bone-in, skin-on chicken thighs (I used boneless, skinless chicken breasts instead)
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves


  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper


  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chicken 
**I had it in the crock pot for 7 hours and the chicken was dry..maybe because it was really thin chicken breasts.  Next time I will do 5-6 hours max!

Monday, October 9, 2017

Baked Pumpkin Donut Holes

I made these as an after school snack and kids LOVED them.  But they didn't turn out as cute as these, but they tasted great! You can find the recipe HERE

For the donuts:
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ½ cup brown sugar
  • ⅓ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup milk

  • For the cinnamon sugar coating:
  • 1 stick of unsalted butter, melted
  • ⅔ cup granulated sugar
  • 1 tablespoon cinnamon
  1. Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin pan with nonstick spray.
  2. Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
  3. In a separate large bowl, scoop in the pumpkin puree and mix in brown sugar.
  4. Mix in the vegetable oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
  6. Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.
  7. Remove the donuts from the oven and allow to cool just enough to handle.
  8. Place melted butter in one bowl and the sugar and cinnamon in another.
  9. Dip the donuts into the melted butter, and coat, coat, coat in cinnamon sugar.
  10. Serve warm, and enjoy

** I used pureed squash and you couldn't even tell!  Mini-muffins are next I'm just making them into big muffins without the cinnamon sugar.

Wednesday, August 16, 2017

Good Old Fashioned Pancakes

When I am all out of my pancake mix...and powdered milk to make it, I have made this recipe and the kids LOVED it! (We have to double the recipe for my family) The pancakes are very light and fluffy!  You can find the recipe HERE.

Good Old Fashioned Pancakes


1- 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon sugar

Then add these and mix:

1- 1/4 cups milk
1 egg
3 Tablespoons butter, melted

The batter is a little too thick for me, so I add some water in it until the desired consistency.

Monday, July 3, 2017

Root Beer Pulled Pork Sandwiches

I got this recipe from my sister-in-law, Cheryl. It is easy and yummy!

2 lb pork shoulder or butt
12 ounce can root beer
18 ounce bottle barbecue sauce
8 hamburger buns

1.  Place the pork in the slow cooker and pour the root beer over the meat. Cover and cook for 6 hours or until the pork shreds easily.

2.  After the pork has cooked, drain and discard the root beer. Shred the pork and pour barbecue sauce over the pork and stir to combine. Serve immediately or keep warm until served. Serve on hamburger buns.

Thursday, May 18, 2017

Real Homemade Soft Pretzels

At the many baseball games we have gone to this kids spend most of their money on snacks including pretzels.  So one day I decided we should just make them at home for a after-school snack.  They were in LOVE with these pretzels!  I made some with salt and some with cinnamon sugar.  I found the recipe HERE.  They are time consuming but not hard to make.  My boys loved helping me shape them, boil them and of course eat them!


1 TBS yeast
1 TBS sugar
2 cups warm water
1 cup flour
4 cups flour, mixed with
1 TBS salt, more flour if needed
1 egg
1 TBS water
coarse salt


1. In a large bowl, stir yeast, sugar and warm water.  Let rest until yeast is dissolved and is a little foamy.

2.  Stir in 1 cup flour.  Then add rest of flour mixed with the 1 TBS of salt.

3.  Knead on a lightly floured surface until smooth.  Place in a oiled bowl, rolling around until all oiled.  Cover and let rise until doubled in size.

4.  Remove and knead again just a little bit, gently.  Cut into 16 pieces, roll each piece into 14" ropes, shape into pretzels and place on a greased cookie sheet.

5.  Cover and let rise 15 minutes.

6.  Drop each one or 2 at a time into a small pot of boiling water, boiling each 1 minute, and replace back onto greased cookie sheet.

7.  Brush each with eggwash (1 egg beaten with 1 TBS water), sprinkle with coarse salt.  Bake in preheated 450 degree oven for 12-15 minutes.

Monday, May 15, 2017

Country gravy

Here is simple country gravy recipe...which is a must on Saturday morning at our house!  I found the recipe HERE on Betty Crocker website. 

1 TBS vegetable oil
2 TBS flour
1 cup milk
1/4 tsp salt
1/4 tsp pepper


  • 1
    After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
  • 2
    Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.  Add sausage.

Chicken Parmigiana

This is simply delicious recipe by Pionner Woman. I've made this a few times already and love it! HERE is the recipe.


  • 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
  • 1/2 cup All-purpose Flour
  •  Salt And Pepper, to taste
  • 1/2 cup Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Chopped
  • 4 cloves Garlic, Minced
  • 3/4 cups Wine (white Or Red Is Fine)
  • 3 cans (14.5 Oz.) Crushed Tomatoes
  • 2 Tablespoons Sugar
  • 1/4 cube Chopped Fresh Parsley
  • 1 cup Freshly Grated Parmesan Cheese
  • 1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Friday, May 12, 2017

Marshmallow Caramel Corn


1 16 oz bag mini marshmallows
1 cup butter
2 cups brown sugar
1 cup popcorn kernels

Pop all the popcorn kernels. Meanwhile melt over medium heat brown sugar and butter. Once it is melted, stir in marshmallows. Pour over popcorn. Stir and salt lightly.

Tuesday, January 24, 2017

Shepards Pie

I made this Shephards Pie tonight.  Recipe can be found HERE with lots of pictures.  Hopefully the kids will eat it.  It looks yummy!

·         Instant mashed potatoes for top of casserole (I cheat and make it quick using instant potatoes - it called for real mashed potatoes.  Nope...takes too long, but go ahead if you have time!
·         4 Tablespoons butter
·         1 medium onion, chopped (about 1 1/2 cups)
·         1-2 cups vegetables—diced carrots, corn, peas
·         1 1/2 lbs ground round beef
·         1/2 cup beef broth
·         1 teaspoon Worcestershire sauce
·         Salt, pepper, other seasonings of choice

Melt 4 TBS of butter in large sauté pan.  Add chopped onions and cook until, about 6 to 10 minutes.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

Add the ground beef, then worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.7

Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Friday, November 11, 2016

Yummy Corn Bread

Look no further....this will be your best, most favorite corn bread recipe ever!  It is moist, light and fluffy and sweet.  Seriously you must try it NOW!

2 cups bisquick
6 TB cornmeal
1 cup sugar
2 eggs
1 cup milk
1/2 cup melted butter

Mix dry ingredients together.  Add eggs and milk and stir.  Then add the melted butter and stir again.  Bake at 350 degrees for 35-40 minutes.  (If making it in a 13x9 pan, check after 30 minutes.  If making it in a smaller 9x9 pan, it will take longer)

ENJOY the butter and honey or other favorite toppings.  Great for breakfast or as a side dish!

Thursday, November 3, 2016

Cinnamon Crinkle Cookies (aka Snickerdoodles)

1/2 cup butter
1/2 cup shortening
1 1/2 sugar
2 eggs
3 cups flour
1 tsp soda
1/3 tsp salt
1 tsp cream of tarter

Mixture to roll cookie dough in:
3 TBS sugar
1 TBS cinnamon

Mix butter, shortening, sugar and eggs until creamy.  Add flour, soda, salt and cream of tarter until thoroughly mixed.  Roll dough into balls the size of a walnut.  Roll in mixture and pace on an ungreased baking sheet.  Bake at 400 for 8-10 minutes or until edges start to brown.

Wednesday, June 22, 2016

One Skillet Chicken and Spinach Gnocchi

Another yummy one pan meal!  Hurray for not dirtying all the dishes in the kitchen to make dinner!  I made this last month and is was delicious!  I found this recipe HERE on Chelsea's Messy Apron recipe website.
  • 1 tablespoon olive oil
  • 2 cups sliced mushrooms
  • 1 small yellow onion
  • 1 and 1/2 teaspoons minced garlic
  • 4 tablespoons butter
  • 1/4 cup white flour
  • 2 teaspoons chicken seasoning
  • 1/4 teaspoon ground cayenne pepper, optional
  • 1 and 1/4 cups chicken broth
  • 2 cups milk, 2% or whole, 1% works as a lighter but less creamy meal
  • 1 package (16 ounces) gnocchi
  • 2 cups (about 1/2) prepared rotisserie chicken
  • 2 cups spinach
  • 1/2 cup parmesan cheese
  • Optional: fresh parsley, salt and pepper


  1. Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F.
  2. In a large oven-safe skillet (I use a 12 inch lodge skillet), over medium-high heat, pour in the olive oil.
  3. Add in the mushrooms and chopped onion and stir until the onion is transparent and mushrooms lightly browned about 5-6 minutes. Add in the garlic and stir for another 30 seconds. Remove to a small bowl or plate and quickly wipe out the skillet.
  4. Place the butter in the skillet and melt. Gradually whisk in the flour until smooth and then and cook whisking constantly for about 3 minutes. Add in the chicken seasoning, about 1/2 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper if desired.
  5. Very gradually whisk in the milk and chicken broth until the mixture is smooth. While whisking constantly allow the mixture to thicken (about 5 minutes).
  6. Add in the prepared chicken (remove skin and bones and shred or cut into small pieces OR use prepared rotisserie chicken that has already been cut into pieces), gnocchi (uncooked), cooked mushrooms and onions mixture, and spinach. Stir until all is coated.
  7. Top with Parmesan cheese and place in the oven.
  8. Bake for 17-22 minutes. If desired, turn on the broiler and then broil for another 2-3 minutes for a delicious crispy gnocchi.
  9. Remove from the heat, top with additional salt, pepper, and some chopped fresh parsley if desired. Enjoy immediately.

Sunscreen Salad

Spring Mix
1 orange, cut up
sliced strawberries
feta cheese
candied almonds – basically cook sliced almonds in butter and brown sugar on the stovetop

Poppy Seed Dressing:
½ cup vegetable oil
¼ cup red wine vinegar
¼ cup sugar
½ Tbsp poppy seeds
¼ tsp. dry mustard
½ Tbsp dry minced onion
½ tsp. salt

Monday, May 2, 2016

Twix Caramel Popcorn

A friend made this the other day and it was DELICIOUS!!  The recipe comes from Six Sisters Stuff cookbook.  It is pretty a little bit is enough for me!


Slow Cooker Sloppy Joes

This is a yummy and easy recipe to make ahead!

1 pound ground turkey or ground beef
1 onion, diced
3 ribs celery, diced
1 green pepper, diced
1 (10.76 ounce) can condensed tomato soup
1/2 cup ketchup
2 TB mustard
1 TB light brown sugar
salt & pepper to taste
6 to 8 hamburger buns, toasted

In a large skillet, add ground meat, onion, celery, and green pepper and cook over medium-high heat until meat is no long pink.  Place in a slow cooker coated with cooking spray.  Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.  Cook on low 4 hours; keep warm until serving.  Serve on hamburger buns. Makes 6 to 8 servings

Slow Cooker Creamy Ranch Pork Chops and Potatoes

We tried this recipe on Sunday.  It was a hit!  I found this recipe in my recipe book from Six Sisters Stuff...but it can also be found on their website


Saturday, April 30, 2016

Cream Puffs

I loved making these as a kid!  Fill them with pudding and yummy!

1/2 cup water
1/3 cup butter or margarin
1/2 cup flour
dash of salt
2 large eggs

Combine water and butter in a medium saucepan; bring to a boil  Add flour and salt, all at once, stirring vigorously over medium high heat until mixture leaves sides of pan and forms a smooth ball.  Remove from heat, and cool 4-5 minutes.

Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.  Drop batter by slightly rounded teaspoonfuls onto lightly greased baking sheets.

Bake at 425 degrees for 12 minutes.  Reduce temperature for 350 degrees and bake an additional 10 minutes.  Remove cream puffs from oven; pierce side of each with a small sharp knife.  Turn oven off.  Return cream puffs to oven, leaving door open, and let stand 10 minutes.  Remove from oven; cool  Cut open and put desired ingredient.  I love to put pudding in them!

Peanut Butter Chocolate Chip Cookies


8 TBS unsalted butter
1/3 heaping cup creamy peanut butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/ cup chocolate chips

Preheat oven to 325 degrees.  Met the butter and peanut butter in a microwave safe bowl until mostly melted.  Remove from microwave and stir until the butter in completely melted and smooth.  Then set aside to let cool.

In a mixing bowl, mix the cooled peanut butter and butter mixture with the sugars until fully incorporated.  Beat in the egg, yolk and vanilla until combined.  In a separate bowl, whisk together the flour, baking soda and salt.  Gradually add the sugar/butter mix until a dough forms.  Fold the chocolate chips.

Roll just under golf ball sized portions of dough and place on cookie sheets two inches apart.  Bake for 10 - 12 minutes, or until the edges are golden, rotating halfway during baking.  Do not over bake.  Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.

Queso Blanco Dip


Best. Dip. EVER.  A must try!  I got this from Seeded At The Table website.  It is a definite crowd pleaser!
  • 1 1/4 (1.25) lb block White American Cheese (Land O'Lakes brand preferred), cut into 1-inch cubes
  • 2/3 cup whole milk
  • 1/2 cup cold water
  • 1/4 cup diced green chiles, from a can
  • 2 pickled jalapenos, chopped
  • 1 ounce pickled jalapeno juice
  • pinch of cumin (optional)
Stir together the cheese cubes, milk and water into a large microwave safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted. Remove from the microwave and stir in the rest of the ingredients.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish. If using for a party dip, transfer to a small Crock Pot on the warm setting.
*Recipe Note: White American cheese is found at most deli counters in your local grocery store. Land o' Lakes is my preferred brand, however, I have had great results with Boar's Head, too.

*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.

Tuscan Chicken Skillet

Tuscan Chicken Skillet - the perfect one-pan meal!
  • 2 Tbsp. olive oil, divided

  • 1 lb. chicken breast tenderloins
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. oregano
  • ½ tsp. thyme
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 12 oz. mushrooms, sliced
  • ⅔ c. sundried tomatoes, chopped
  • 1 (15 oz) can Cannelini Beans, drained and rinsed
  • 2 (15 oz) cans fire roasted diced tomatoes
  • 1 Tbsp. sugar
  • Salt and pepper, to taste
  • Parsley for garnisH

  1. Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for 3 minutes on each side.
  2. Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.
  3. Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the diced tomatoes, spices, beans, and sugar.
  4. Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.

Cafe Rio Pork Burritos

Here is yet another recipe for sweet pork.  Our friend made this and had us over for dinner.  It was SO YUMMY I just had to have the recipe!

4 lb pork
5 - 8oz cans tomato sauce
1 TBS pressed garlic
1 1/2-3 cups brown sugar  (2 cups is pretty sweet)
4 tsp cumin
4 cups Dr. Pepper
2-4 TBS molasses
1/2 tsp salt
pepper to taste

Mix all together in crock pot.  Cook for 5-6 hours.  Shred pork and put back in juice until ready to put it on a tortilla with other ingredients to your liking (i.e. lime rice, beans, cheese, enchilada sauce, etc)

Cheddar and Herb biscuits

This is a yummy biscuit recipe!  We alter it sometimes and add Italian cheese and Italian seasoning.  They turn out great! I found this recipe on Mel's Kitchen Cafe website.

Cheddar and Herb Biscuits

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 3 tablespoons butter, cold
  • 1 cup buttermilk
  • 1 1/4 cups grated sharp cheddar cheese
  1. Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed).
  2. Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.
  3. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.