easter lamb cupcakes

inspiration: landolakes website

prep: 30 minutes

bake: 20 minutes

makes: 12 cupcakes







Description: These were alot of fun to make. Not all the eyeballs were the same size, and sometimes the eyes dried crosseyed. The silly looking ones were people's favorite. I was surprised how fast they dissapeared at the party I served them at.

Ingredients:

24 black gumdrops

Decorator candy eyes

1 box of cake mix
1 can of vanilla or cream cheese icing
1 package of mini marshmellows
Licorice pieces or black jelly beans

Directions:

 1. Bake cupcakes according to package directions

2. To make the face: press the gumdrops flat. With a toothpick poke two holes in the bottom (for the nostrils)  Using the toothpick and the can of icing glue the eyeballs to the top of the gumdrop. Slice a licorace piece or jelly bean and glue them to the back of the gumdrop (for the ears)
3.  Frost  the cupcakes, creating mound of frosting in center.
4. Attach a  lamb face on front 1/3 of each cupcake. Place miniature marshmallows onto cupcakes, pressing into frosting to adhere. Attach licorice pieces or licorice nibs for the tails.
5. Let harden and enjoy!

Easter Carrot Cupcakes

inspiration: family fun magazine
prep: 45 minutes
cook: 20 minutes
makes: 15 cupcakes

Description: These little guys were fun to make. My kids were able to make the carrots with minimal supervision. We used mini cupcakes and mini marshmellows, but big marshmellows on regular cupcakes would look cute too.

Ingredients:

1 bag of large or small marshmallows depending on how many carrots you want on each cupcake

1 bag of orange candy melts

1 bag of green edible grass

Orange sprinkles

1 package of Oreos crumbled

Cupcakes with chocolate frosting (any flavor)

Toothpicks

..

Directions:

1. Insert a toothpick halfway into the bottom of a marshmallow.

2. Follow package directions on bag of candy melts to heat until they are melted to a smooth consistency.

3. Dip each marshmallow in the candy melt until coated.

4. Immediately dip the candy coated marshmallow into the sugar.

5. Set marshmallows on parchment paper, foil lasagna pan, or stick into styrofoam while the candy coating sets.

6. Use another toothpick to make a hole in the top of each candy coated marshmallow.

7. Cut edible grass into small pieces, dip the end into the leftover orange candy melt and set 3 strands in each marshmallow.

8. Ice your cupcake and press several small carrots to the top of the cupcake
9. Sprinkle cookie crumbs around the carrot to create dirt.

Rainbow Cupcakes

Inspiration: rainbow pancakes

Prep: 30 minutes

Cook: 15-20 minutes

Makes: about 15 cupcakes

Description: I have had some fabulous computer problems.  A total rehaul of the computer and some updated software was needed, and now I'm ready to go!

These latest experiments are a bit late. But they were pretty neat so I'm going to post them anyway.  I created these cupcakes for St Patrick's day. They could easily be for a birthday party, a special event, or just because. This did take a lot of time and effort. The kids thought it was great and were surprised that the cupcake matched the frosting.

Ingredients:

1 box of vanilla,butter,or white cake mix

2 cans of vanilla, cream cheese, or white frosting

assortment of food coloring drops (I use wilton gel)

disposable spoons,cups, and/or bowls

Directions:

1.  Mix the cake according to package directions.

2. Separate the batter using measuring cups into  7 bowls or cups.

3. Add food coloring to the batter according to the rainbow colors (ROY G BIV)

4. Put the mixed batter into muffin tins and bake according to package directions

5. Separate your icing into bowls or cups.

6. Mix the food coloring into the icing in the same fashion as the cupcakes

7. When the cupcakes are finished baking and cooled, ice them.

Separated cupcake batter with food coloring

The batter with the rainbow colors

This was a regular muffin tin. 1/2 cup of batter. It made two cupcakes each color

The frosting from a can

The frosting with the food coloring

The cupcakes baked and cooling

All the pretty cupcakes....in order of course

St Patrick's Day Picnic/packed lunch

inspiration: st patrick's day
prep: 15-20 minutes
cook: none
serves: depends on how much you pack
this was enough for three


Description: This is a fun way to pack the kids lunch or have a picnic on St Patrick's day. It is as simple as finding things in your fridge or at the grocery store that are green. We were having a family picnic at the park so I had many different options.  The kids thought it was fun and didn't notice there were mostly healthy fruit and vegetables that happened to be green!

Some Ideas:
 guacomole chips
shamrock pretzel bites
green apple roll up
pickles
spinich tortilla (with turkey and cheese)
green grapes
green applesauce (tinted with green food coloring)
green jello
green gummy bears (found in the bulk section)
cucumber slices (not pictured was the guacamole dip)
green apple
key lime yogurt
limeade (lemonade with a drop of green food coloring)
etc....

Rainbow Pancakes

inspiration: st patty's day
prep: 15 minutes
cook: 15 minutes
serves: 1 rainbow stack



Description: Unlike the rainbow cupcakes, these were quite easy to make.  The kids gobbled these down and were quite surprised when they came down for breakfast.

Ingredients:
favorite pancake mix  (krusteaz is mine)
food coloring


Directions:
1. Mix enough batter to make at least one rainbow. (or more, depending on the size of your family)
2. Add 1/2 cup of the pancake mix to 6 disposable bowls, keep some extra plain batter handy for the first pancake.
3. Add food coloring to each bowl. (I use Wilson's food paste)
4. Stir each bowl until incorporated
5. It is some weird rule that the first pancake never turns out right. I used extra plain batter to cook the first one. Then make the pancakes as usual. If one messes up it is always good to have some plain batter to remix and do again.
6. Stack as a rainbow (ROY-G-BIV) and enjoy!

7. I had an extra pancake that had a bite taken out of it...and was inspired.

Shamrock Pinch Free Shake

inspiration: St patty's day

prep: 5 minutes

cook: none

serves: 2-3  shakes

Description: I love holidays and will find any reason to celebrate them. This week I have been planning surprises for my family to come home to, wake up to, or as a sweet treat. This is a basic mint shake. Nothing special until you tell your kids it's a shamrock pinch free shake. Leprechauns won't pinch you if you drink this. (the 10 year old rolled his eyes, the 6 year old thought it was awesome) It was fun and a special surprise for the family. 

Ingredients:

3 cups of mint ice cream

1 cup of milk

whip cream from a can

sprinkles

Directions:

1. Pour the milk into a blender

2. Scoop the ice cream into the blender

3. blend the two together until it is the consistency you like your shakes to be.

4. Pour into tall glasses

5.Squirt some whip cream into your mouth, then into the glass

6. Garnish with sprinkles and a big straw!

Tips and Tricks
vanilla ice cream with mint flavoring and green food coloring will work also.

Greek Salad

inspiration: back of the balsamic bottle
prep: 10 minutes
cook: none
serves: 4-6

 Description: This has been our favorite salad dressing recipe for many years. It's packed with flavor and has all kinds of yummy tidbits in it. I especially like it in the summer with some leftover meat. It does not hold up well in the fridge and should be eaten within two days..... Although It never lasts that long in our fridge.

 Ingredients:
 1 can artichoke hearts, drained and quartered
1 large cucumber, peeled, halved lengthwise, sliced crosswise
2 medium tomatoes, cut into wedges (or a carton on cherry tomatoes
1 can ripe black olives (can substitute kalmata olives for more intense flavor)
1/2 cup crumbled feta cheese
6 cups assorted salad greens, washed, dried
favorite greek salad dressing or balsamic dressing

Directions:

1. Place artichokes, cucumber, tomatoes, and olives in a large serving bowl.
2. Pour dressing evenly over vegetables and let marinate for about 30 minutes.
3. Add salad greens, toss to coat and sprinkle with feta cheese.

mediterranean turkey

inspiration: all-recipes
prep: 30 minutes
cook: 1 1/2 hours
(7 if using crock-pot)
serves: 4-6


Description: I had a juicy turkey breast sitting in my fridge and wanted to do something different then regular herbed turkey.  I came across this recipe and decided to try it. It was moist, flavorful, the gravy the turkey made was amazing.  I served it with a yummy Greek salad. My 10 year old finished his first serving before I even plated and sat down to the table....that's always a good sign.  You can also make this in the crock-pot and it should taste just as moist as the dutch oven.

 Ingredients:
1 (4 pound) boneless turkey breast, trimmed
1/2 cup chicken broth, divided
2 tablespoons fresh lemon juice
2 cups chopped onion
1/2 cup mixed greek olives.
1/2 cup oil-packed sun dried tomatoes, thinly sliced
1 teaspoon Greek seasoning
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

 Directions:

1. Liberally season the turkey breast with salt and pepper.
2. In a large dutch oven brown the turkey breast on both sides. Remove and set aside.
2. In the same pot add onions and sweat until they become fragrent, but not colored, about 5 minutes.
3. Add in the chicken stock and scrape up the brown bits on the bottom of the pot.
4. Add olives, tomatoes, greek seasoning, and lemon juice.
5. Return the turkey to the pot and nestle it in the juices.
6. Cover the dutch oven with a lid and put in a 350 degree oven. Cook roughly for 1 1/2 hours or until the middle of the turkey is at 165. 
7. Remove the turkey breast and let rest a few minutes. Slice and drizzle the juices over the turkey.


Crock-pot directions:

1. Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker. Cover; cook on Low for 7 hours.
2. Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.

Swedish Meatballs

inspiration: all-recipe's.com
prep: 30 minutes
cook: 1 hour
serves: 8-10


Description: If your lucky to be near an IKEA store you can always stock up on their famous Swedish meatballs. If you're not near a store than you'll have to make them yourself. They are worth the effort and freeze really well!

 Ingredients:
2 slices day-old white bread, crumbled1/2 cup heavy cream
1 teaspoon butter
1 small onion, minced
2/3 pound ground beef
1/3 pound finely ground pork
1 egg
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1 tablespoon butter
1/4 cup chicken broth
3 tablespoons all-purpose flour, or as needed
2 cups beef broth, or as needed
1/2 (8 ounce) container sour cream
 1 large bag of egg noodles, cooked and rinsed. 


Directions:

1. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. 
2. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. 
3. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. 
4. Lightly mix in the bread crumbs and cream to the meat mixture.
5. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls.( or use a small ice cream scoop) 
6.  Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. 
7. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
8. Bake at 350 until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
9. To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. 
10. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. 
11. Pour the cooked and drained egg noodles into a large serving dish. Put the meatballs on top and pour the gravy over the whole dish.

Burrito Bowl

inspiration: Chipotle
prep: 30 minutes
cook: 30-60 minutes
serves: up to 10

Description: This is a great dish to use leftover shredded chicken or beef. If you're making this meal on a busy weeknight using a few tricks will also get this dish on the table quickly.  This is also a fantastic dish to serve at a party. It is totally customizable. It can be heavy on the meat, meatless, no rice, spicy or mild. Yumm!

Ingredients:

For a party:

1 lb of crock-pot shredded chicken
and or/
1 lb of shredded beef or pork
6 cups of white or brown rice
4 tbs chopped cilantro
zest and juice of 1 lime
3 cups of black beans (2-3 cans)
5 tsp minced garlic
2 tsp cumin
1 green, red, and yellow peppers, sliced in long strips
1 onion sliced in long strips
1 bag of frozen corn, thawed and patted dry
2 minced jalapeno
Salt and Pepper

toppings:
1 pre-made guacamole box, found near bagged salads
sour cream
shredded Monterrey jack cheese
salsa
olives
etc.

I would also have chips and a few different dips, margaritas, etc

For a family of four 

1/2 lb of leftover shredded chicken, pork, or beef
2 cups of white or brown rice (short cut: buy the rice already cooked in a bag)
2 tbs cilantro
zest and juice of 1 lime
1 can of black beans
3 tsp minced garlic
1 tsp cumin
1/2 green, red, and yellow peppers sliced in strips
1/2 onion sliced in long strips
1/2 bag of frozen corn (or one can)
1 minced jalapeno
Salt and Pepper

toppings:
1 packet of pre-made guacamole packet
sour cream
shredded cheese
salsa
olives
etc.
*adjust the recipe measurements accordingly

1. For the rice: Cook the rice according to the package directions. Toss the rice with 2 tbs cilantro and lime zest. Set aside.

2. For the black beans, drain and rinse. Warm the beans in a medium sauce pan over medium low heat, then season with 1 tsp garlic, 1 tsp red pepper, and 2 tsp cumin.keep warm on the stove.

3. For the vegetables: In a skillet over medium heat, add olive oil. Once hot, add the vegetables, season with a pinch of salt, and toss to coat. Cook until vegetables have softened, about 3 to 5 minutes.

4. For the corn salsa: Toss the corn, 1 minced jalapeno, 1 clove minced garlic, juice of 1 lime, 2 tbs cilantro, a pinch of salt and a pinch of pepper together. 

5. Have your meat cooked, warmed,  and ready to serve

6. Put everything in serving platters and line the food up buffet style. Start with the rice, beans, meat, vegetables, corn salsa, then toppings.

Mexican Corn Dip

inspiration: Shelly M
prep: 10 minutes
cook: inactive 4 hours
serves: over 3 cups of dip

Description: Having a few good dip recipe's make entertaining and potlucks simple and stress free. This dip is make ahead, quick to put together, easy to control the level of heat, and it was filling too. I make it fairly mild and then have the spices on the side to customize. My son and most adults that tried it,  liked lots of chili powder and cumin added to it. My daughter and many little ones liked it as is.

Ingredients:

3 cans of Mexican corn, drained
1 can diced green chilies, drained
5 green onions, chopped green and white parts
1 small container of sour cream
at least 1 jalapeno pepper chopped (more for more kick) *I buy the canned ones
3/4 cup mayo
10 oz Mexican shredded cheese
cumin- to taste
chili powder-to taste
Lawry's season salt with pepper- to taste


Directions:

1. In a medium bowl combine all ingredients except spices.
2. Mix well.
3. Cover and refrigerate at least 4 hours.

Crockpot Shredded Chicken

Inspiration: Mary K.
Prep time: 5 minutes
Cook time: 4-8 hours
Makes: 1 lb of shredded chicken


Description: This dish was a huge hit with everyone in my family. The chicken stayed moist and juicy. The salsa could be varied to mild or spicy. I was able to incorporate 3 different dishes for my family, just from this one recipe. Definitely a keeper!

Ingredients
1 envelope Taco Seasoning
1 jar of cream of chicken soup
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (I used the refrigerated zesty garlic) 


Directions

1. Dump everything into the crock pot and give it a little stir to blend the seasoning with the salsa.
2. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
3. Serve in anyway you like. I made taco's, burrito in a bowl, nachos, etc...all from this one recipe. 

Tips and Tricks
This is a great base for enchiladas, nachos, tostadas, soup, the possibilities are huge. 

Zucchini casserole

Inspiration: Karen N

Prep: 15 minutes
Cook: 35 minutes

Serves: 4-6

Description: Roasted vegetables are soooooo good. I normally broil a sliced zucchini and add parmesan to it. Then I came across this dish. It's cheesy and flavorful, and the sweet flavors of roasted zucchini and squash still come through.

Ingredients:
2 medium-sized zucchini, cut into half-moon slices
2 medium-sized yellow squash, cut into half-moon slices

3 tbs chopped fresh basil 

2 tbs thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp garlic powder

1 cup of a blend of Mozzarella, Provolone, Romano, and Parmesan
1/2 cup grated Parmesan for the top
S&P

Directions:

1. Preheat oven to 350.  Spray an 8" x 8" baking dish with non-stick spray.  

2. Wash the squash and cut in half-moon slices.  

3. Finely chop the basil and green onions.

4. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and blended cheese.

5. Stir together until the veggies are coated with cheese and the herbs are well-distributed.  

6. Season with salt and fresh ground black pepper.  

7. Put the mixture in the baking dish and bake uncovered for 25 minutes.

8. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  

9. Put the dish back in the oven and bake 10 minutes longer.   Serve hot.

Polenta Cakes with Sausage Sauce

Inspiration: worst cooks in America
Prep: 10 minutes
Cook: 35 minutes
Serves: 4

Description: I altered this recipe significantly from the original dish. I have never been good at making polenta and don't have the right equipment to make my own sausage. So...this dish became weeknight friendly and was super yummy. A+ Anne Burrell!



Ingredients:
1 package of favorite Italian sausage (sweet, spicy, etc)
1/2 onion, peeled and diced
1/2 fennel bulb, diced
1 celery rib, diced
1 garlic clove
Kosher salt
Pinch crushed red pepper flakes
olive oil
1/2 cup tomato paste
1/2 cup white wine
2 cups tomato puree
2 packages of pre-made polenta (comes in tubes) j
Grated Parmigiano


 Directions:
1. In a food processor, puree the onions, fennel, celery, and garlic until it becomes a coarse paste. Season with salt and give a sprinkle of crushed red pepper.

2. Saute sausage in a large skillet until browned. Remove and set aside.

3. Add the pureed veggies to the large skillet. Cook the veggies until they start to brown, about 10 minutes.
4. Add the tomato paste and cook for 1 to 2 minutes.
5. Add the white wine and reduce by half.
6. Toss in the cooked sausage and the tomato puree.
7. Taste and season with salt, if needed. Bring to a boil and reduce to a simmer and simmer for 20 minutes.

8. Remove the polenta from the packaging and cut in disks.
9.  Coat a nonstick saute pan with olive oil and bring to medium-high heat.
10. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with the Parmigiano.

11. Transfer a few polenta cakes to a plate and top with the sausage sauce.
12. Sprinkle with more grated Parmigiano.

Dry Rub Rib Eye with mushroom gravy

 Inspiration: Worst cooks in America

Prep: 10 minutes 

cook: about 45 minutes

serves: 2 large steaks

Description: My family is addicted to this show. I find it hilarious and my kids are actually learning a lot of techniques and, "what not to do." So in celebration of the new season of this show we have been cooking some of the dishes from the 2nd season with chef Robert Irvine. My son begged me to cook this recipe and even though he's not a mushroom fan, he thought this meal was a 10.  

 Ingredients:
 1 tbs kosher salt
1 tsp brown sugar
1/2 tsp cayenne pepper
1 tsp garlic powder
2 bone-in rib eye steaks
olive oil
1 small shallot, minced
Kosher salt
1 clove garlic smashed and finely chopped
6 cremini mushrooms, stems removed, sliced
1 oz brandy
1 can of french onion soup, undiluted
2 fresh sage leaves, finely chopped
1 tablespoon finely chopped fresh chives
Extra-virgin olive oil


Directions:

1. For the steak: Combine all the dry ingredients in a bowl.  Rub the outside of each steak generously with the rub. Let sit for a few minutes.

2. Preheat a saute pan or cast iron skillet over high heat.
3. Lightly oil the steaks. Place the steaks in a very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare.
8. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
9. For the mushroom sauce: Drain the fat from the pan. Add the shallots and bring the pan to a medium heat and season with salt.
10. Cook the shallots for 3 to 4 minutes and add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
11. Add the mushrooms, season with salt, and stir to coat with oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
12. Add the brandy and cook until it has reduced by half.
13. Add the french onion soup. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy.  If it is still thin, let it simmer for another couple of minutes until it does thicken.
14. Slice the steak on the bias across the grain leaving a few bites of meat on the bone. Serve slices and meat on the bone.

Tips and Tricks:
I had dried mushrooms, so I put the french onion soup in a small sauce pan and threw the mushrooms in until they re-hydrated.. I reduced the soup so it became thick and more gravy like, then added it back into step 13. 

Scallops provencal

Inspiration: Ina Garden
Prep: 15 minutes
Cook: 5 minutes
Serves:2

Description:  I found scallops on sale at my grocery store and have been wanting to experiment with a few recipe's. This dish was incredibly easy to make and was ready in under 30 minutes. This can be a nice light dinner, 1st course, or pair it with some pasta and make it a hearty main course.


Ingredients:
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
Flour
1/2 stick unsalted butter, divided
1/2 cup chopped shallots
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2


Directions:

1. If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. 

2. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

3. In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling.
4. Add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. Cook 3 to 4 minutes, tops.
5. Remove the cooked scallops to a paper towel or plate.
6. Melt the rest of the butter in the pan, then add the shallots, garlic, and parsley and saute for 2 more minutes. 7. Add the scallops back into the pan and tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning.
8. Serve right away with a squeeze of lemon juice.

Crock Pot Tortilla Soup

Inspiration: hatch enchilada sauce
Prep time: 30 minutes
Cook Time: 8-10 hours

Description: This recipe was found on the back of a hatch enchilada can. It sounded yummy and so I converted it to be able to simmer in a crock pot. It was full of flavor and a hint of spice, but not so much my kids wouldn't like it. Of course to kick it up a few notches, add your favorite pepper to the recipe and it will be spicier.

Ingredients
1 1/2 pounds frozen chicken pieces
1 15 oz. can diced tomatoes
1 14 oz. can HATCH Green Chile Enchilada Sauce
2 4 oz. cans HATCH Diced Green Chiles
1 15 oz. can pinto beans, drained ( I used a can of mixed beans)
1 medium onion, chopped
2 Tbsp minced garlic
2 cups water
1 15 oz. can chicken broth
2 tsp cumin
2 tsp chili powder
2 tsp salt (or to taste)
2 tsp black pepper (or to taste)
1 15 oz. can corn, drained
2  Tbsp cilantro, chopped
Optional toppings: Monterey Jack cheese, sour cream and avocado, tortilla strips

Directions:

1. Add in the spices, and broth to the crock pot. Stir to combine. 
2. Add the frozen chicken to the bottom of the pot.
3. Pour in the rest of the ingredients
4. Cover and cook for 8-10 hours on low. 


Tips and Tricks
To save time, I use frozen uncooked and just throw it in the crock pot.  At the end of the cook time I remove all the chicken and shred it with a fork, then return it to the soup. 

Pizza Pasta

Inspiration: my fitness pal
Prep Time: 10 minutes
Cook Time: 6-8 hours
Makes: Serves 6

Description: This was a fun dish and came out really well. The kids thought they were getting "pizza," but they were also eating mushrooms and peppers. This recipe can be adapted to any favorite pizza toppings.

Ingredients
8 oz. Italian sausage
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup sliced mushrooms
1 3/4 cups tomato sauce
1/2 can of sliced olives
1 tsp. Italian seasoning
3 cups cooked egg noodles
1 package of mini pepperoni (if use regular size cut in half)
1/4 cup shredded Cheddar cheese
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese


Cooking Instructions
1. In a large skillet, sprayed with olive oil cooking spray, brown meat, onion and green pepper.
2. Stir in mushrooms, tomato sauce, Italian seasoning and pepperoni. 
4. Add cooked noodles to a serving bowl.
5. Add the meat mixture to the serving bowl.
6.Sprinkle cheeses on.
7.Mix  to combine and serve. 

Crock Pot French Dip

Inspiration: my fitness pal
Prep Time: 5 minutes
Cook Time: 8 hours
Makes: 7 servings

Description: This is a really yummy & easy french dip recipe. Serve it with rolls and the sauce on the side. Next time I'm going to add onions to the dip to give it more flavor. I quickly toast the bread and put together a salad, and dinner is on the table.

Ingredients
3 lbs whole chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth



Cooking Instructions
1. Combine all ingredients including the roast in the crock pot.
2. Cook on low for 8 hours.
3. Shred the meat and serve on rolls with the sauce on the side.


Tips and Tricks
Do not dilute the soups.
I like to remove the sauce from the crock pot and reduce it a little in a sauce pan.

Crock Pot Pork Sandwiches

Inspiration: my fitness pal

Prep Time: 5 minutes
Cook Time: 4 1/2 hours
Makes: 3 lbs meat


Description: Stick to your rib sandwiches was on my mind and I came across this recipe. It's simple, easy, and satisfying. If you can't find ribs without the bone, just buy the ones on the bones and take them out at the end. My son loves sandwiches and wanted all the leftovers saved for his lunches. 

Ingredients
1 (14 ounce) can beef broth
3 pounds boneless pork ribs or pork butt
1 (18 ounce) bottle barbecue sauce

Directions

1. Pour can of beef broth into slow cooker, and add boneless pork ribs.
2. Cook on high heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.
5. Bake in the preheated oven for 30 minutes, or until heated through.

Tips and Tricks
For a little spicier pulled pork use Stubb's barbecue sauce.
If you want a smoker flavor, add 1 tsp of liquid smoke.

Apple Cranberry Turnovers

Inspiration: ellie krueger
prep: 20 minutes
cook: 35 minutes
serves: 8

 Description: These little guys were Soooo good. The buttery flakes of the phyllo dough held tart apples and cranberries. They are labor intensive and phyllo dough is tricky to work with....but they tasted delicious! To make these more appetizer size I just cut them in half. They lasted well in the fridge and reheated well the next day for leftovers. The leftover filling went very well with breakfast crepes the next day too.

Ingredients:
4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
1/3 cup dried cranberries
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
6 sheets phyllo dough, thawed
3 tablespoons melted butter
Cooking spray

Directions:

1. In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes.
2. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
3. Lay a sheet of phyllo onto a large cutting board and brush the dough with melted butter. Top with a second sheet and brush with butter
4. Add another sheet of phyllo and brush with oil.
5. Cut the phyllo into 4 long pieces.
6. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket.
7. Continue to fold to maintain the triangle shape so a turnover is formed.
8. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers.
Be sure to reserve a little butter to brush the top of each turnover.
9. Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining butter and bake for 20 to 25 minutes at 350, or until nicely browned. Serve warm.

Sausage Skewers

inspiration: ellie krueger
prep: 20 minutes
cook: 0
serves: around 20 skewers


Description: Football parties are around the corner. I enjoy "football" food as much as everyone else, but when you invite people over for the big game, you're never quite sure of their diet. This is a quick, no cook, make ahead dish that my kids and hubby DEVOURED.  Any type of sausage would work well with this, I happen to like spicy chicken sausage. Make sure to keep these small enough to pop in your mouth.

 Ingredients:
8 ounces favorite pre cooked poultry sausage
8 large basil leaves
12 pitted olives, halved
24 grape tomatoes
24 toothpicks or skewers

Directions:

1. Cut the sausage into 1-inch rounds. 

2. Cut the basil leaves lengthwise into thirds.

3. Put an olive half about 1/3 of the way down onto a skewer.
4. Then add 1 strip of basil, folding so it fits nicely on the skewer.
5. Follow with 1 grape tomato and a round of sausage.
6. Position everything on the end of the skewer so the skewer can stand up on its sausage end.

bacon potato bites

Inspiration: the chew
Prep: 15 minutes
Cook: 20 minutes
Serves: 40

 Description: These are a classic and never go out of style. They are a bit labor intensive, but yield a whole bunch of tasty potatoes. The best trick I have learned is to cut the potatoes before you cook them in water. These little guys split really easy and this avoids that.


Ingredients
1 1/2 pounds small round red potatoes
4 slices bacon
1 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1/2 cup shredded Cheddar cheese
parsley



Directions

1. Take raw potatoes and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. 
2. Place potatoes shells and filling in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
3. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
4. Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.
5. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
6. Bake for 10 minutes at 375, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.

Antipasto Platter

Inspiration: Restaurant near by
Prep: 10 minutes
Serves: as many as you would like


 Description: Antipasto platters can be easy and quick to put together. No cooking is required, just open some jars and unwrap some meat. I like to use Tillamook cheese cubed or sliced. The meat is easy to find near the deli. It's a great appetizer or even a light meal.

Ingredients:
 Fresh smoked or plain fresh mozzarella
Deli sliced prosciutto
Deli sliced hot sopressata
Deli sliced Genoa salami
Deli sliced pepperoni
Smoked sharp cheddar
Pepper jack cheese

optional:
good quality large olives, available in bulk bins near deli
giardiniera hot pickled vegetable salad, drained
marinated artichoke hearts
 roasted red peppers, drained and cut into pieces

Directions:
1. Assemble food on a nice platter and refrigerate until ready to eat.

Orecchiette with Mini Chicken Meatballs

inspiration: Giada
Prep: 30 minutes
Cook: 30 minutes
 Serves: 6-8

 Description: I got a great new cookbook this Christmas. I have already tried a few recipe's from it and am quite pleased. Here is one that was a big hit with the family that was visiting. It's fresh, colorful, and there wasn't one piece left.

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated parmesean
8 ounces mozzarella, cut in bitesize pieces
1/2 cup chopped fresh basil leaves

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

2. In a medium bowl, stir together the bread crumbs parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
3. Using a teaspoon measure, form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
4. In a large skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.
5. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan.
6. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. 7. Drain the pasta, reserving about 1 cup of the pasta water.
8. Transfer pasta to a large serving bowl and add the Parmesan.
9. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta.
10. Add the meatball mixture, cheese, and 1/2 cup of the basil.
11. Gently toss to combine. Garnish with the chopped basil.