Patriotic Berry Parfait

This recipe is simple but delicious.  Your kids can even make it themselves!

Ingredients:

Vanilla or plain yogurt (my kids prefer vanilla)
Mixed berries (fresh or frozen)
Granola

Directions:

Layer yogurt, granola and berries. Repeat.  It's that easy!  Use parfait cups or clear glasses for presentation.  If using frozen berries partially unthaw first following the directions on the bag.

My kids are inhaling these as I type.

Bacon Cheddar Mashed Potatoes #KernelSeasons

I was so excited when Kernel Seasons approached me again to help with the launch of their 3 new flavors: Bacon Cheddar, Buffalo Wing and Pizza.  Not only was I excited but the kids couldn't wait to try what I was making. 

I decided to use the Bacon Cheddar seasoning in my trusty mashed potato recipe I use from Allrecipes.com with a few simple tweaks.  My kids gobbled these up and asked for seconds.  My husband said they were amazing.  Enough said.  The delicious taste of bacon and cheddar without out all the calories.  Definitely a win in my book.

Ingredients:

• 6 Red Potatoes, washed and cubed
• 1/2  cup warm milk
• 1/4 cup margarine/butter
• 1/2 cup sour cream
• 3/4 tsp salt
• pepper to taste
• 1 capful of Kernel Seasons Bacon and Cheddar seasoning



Washed potatoes.  I don't peel them because I like the texture and additional nutritional value the skins add.

Directions:

• Place cubed potatoes in a large pot and cover with water.  Bring to a boil and cook 20-25 minutes until potatoes are fork tender.  This means that the potatoes slide off the fork when pierced.

• Drain well and put potatoes back into warm pot.
• Add warm milk, sour cream, salt, pepper, butter and bacon cheddar seasoning.

• Mash well (incorporating all ingredients) until light and fluffy.

I hope your family enjoys this as much as mine did!


P.S. I have another recipe I will be posting using Kernel Seasons Pizza Seasoning in the next few days.  Stay Tuned!

Berry French Toast Bake

Ingredients:

• 1/2 loaf Italian bread cubed
• 3 eggs
• 1/2 cup flavored creamer (I used Irish Cream)
• 3/4 cup  milk
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 8 oz package cream cheese softened
• 2 tbsp sugar
• 1 cup rinsed blueberries
• 1 cup hulled and quatered strawberries

Directions:

• Preheat oven to 350 degrees.
• Beat 3 eggs into cream and milk.  Mix in cinnamon, nutmeg and ginger. 
• Pour egg mixture over bread and set aside.

• Mix sugar into cream cheese until smooth.
• Spray 8x8 pan with nonstick spray.
• Fill bottom of pan with 2/3rds of bread mixture.
• Top with 1/2 the berries.

• Dollop cream cheese over berries.

• Top with remining bread and finish off with remaining berries.

• Bake for an hour to an hour and 15 minutes checking for doneness.

***Changes I would make next time would be to use the whole loaf of bread so I have more bread mixture to cover the top.  I will probably up the eggs to 4 and the milk combo to 1 1/2 cups when I add more bread.  I would also double the cream cheese mixture.  No complaints about the original finished product though.  The kids inhaled it!

Guilty Pleasure Popcorn

Pop popcorn. Liberally shake Kernel Seasons Kettle Corn flavor onto it.  Add a few handfuls of mini chocolate chips. Drizzle on caramel syrup/sauce. Drizzle on chocolate syrup.

Sit back.  Put your feet up. Relax and E-N-J-O-Y.

Mmmmmmmm!!!

How do you dress up an ordinary snack and make it into a guilty pleasure?

Refreshing and Easy Breakfast

This is what I've been eating for breakfast almost every morning for the last few weeks.  It's quick, easy, nutritious and delicious.

Just layer yogurt (vanilla is my choice), cut up strawberries and granola. Can't get much simpler than that.  Enjoy!

Crockpot Corned Beef

My family loves corned beef.  All of them!!  Amazing, especially since Little Bee is not much of a meat eater.

I always make it in the crockpot because it's quick and easy. I love that I can throw it together and walk away from it the rest of the day. Nothing like preparing a meal you don't have to babysit.

Ingredients:

• Corned beef brisket with spice packet (tried flat cut this year and loved it!!)

•  1 medium onion cut into wedges

•  4 potatoes

•  3 garlic cloves minced

•  1 bay leaf

•  1 1/2 tablespoons sugar

•  1 1/2 tablespoons cider vinegar

Directions:

1.  Remove brisket from package and throughly rinse with cold water, then place in crockpot .

2.  Place remaining ingredients on and around brisket (excluding potatoes unless you like them cooked that way). 

3.  Fill crockpot with enough water to cover brisket.

4.  Wrap potatoes individually in foil and place on top of brisket. 

5.  Cook 1 hour in high and 6 on low or 8-9 hours on low.  Remove bay leaf before serving.

*** Cook in a 5-7 qt crockpot. Serves 4 with leftovers. Yum!

*** Potatoes can be cut into quartered and placed under brisket. The same with carrots. We don't like veggies cooked in the crockpot that way so I make foil packets.

*** Cabbage can be cut into wedges and added to the pot the last hour of cook time. 

Enjoy and Happy Saint Patrick's Day!!

Easy Peasy Cherry Cobbler

This is seriously the easiest cherry cobbler to make. It has just four ingredients.  Ingredients you probably have in your kitchen right now.  It's the perfect recipe when baking with kids. Give it a try today!

Ingredients:

•1/2 box white cake mix (approximately 1 1/4 cup)

•1/4 cup butter

•1 cup milk

•1 can cherry pie filling

Directions:

1.  Preheat oven to 325 degrees

2.  Place 1/4 cup butter in 8x8 baking pan and put inside oven to melt.

3.  Mix cake mix and milk together until smooth.

4.  Pour batter over melted butter in pan.

5.  Pour pie filling over batter being sure it is spread out over top. Do not mix.

6.  Bake 45 minutes or until top in golden brown and cherry filling is bubbly. 

Serve warm with a scoop of vanilla ice cream, if desired.

My family devoured the whole pan tonight!  They are already asking when I'll be making it again.  It's also very customizeable. Just think of different pie fillings and different cake flavors. Plus you could double the ingredients and use a 9x13 pan.

Hope your family enjoys this easy dessert as much as mine!!

Loaded Baked Potato Soup

I found this recipe on www.crockingirls.com. I tweaked it slightly and it was a hit with my whole family.


Loaded Baked Potato Soup

Ingredients:

★8 mediun potatoes, peeled and cubed (I usually leave the skin on potatoes.  Less work for me and more nutritious).

★1/2  onion, diced

★1 32 ounce (4 cups) container of chicken broth

★3 garlic cloves, minced

★1/4 cup butter

★Salt to taste Pepper to taste

★1 cup cream or 1 cup 1/2 and 1/2 cream.

★1 cup shredded sharp cheddar cheese

Garnish: chives, sour cream, bacon, and cheese

Directions:

Combine all ingredients EXCEPT  cream/ half and half and cheese in a large slow cooker and cook on high for 4 hours or low for 8 hours (potatoes should be tender).

Mash potatoes until coarsely chopped and soup is slightly thickened. If you like a really think soup (like my husband does) add potato flakes a little at a time until desired thickness is reached).

Stir in cream and cheese. Garnish with toppings.

*** You can add chopped ham (at the beginning for a complete meal.

Slow Cooker Pizza

Slow Cooker Pizza






This recipe is super easy and my kids loved it! 


Ingredients:

1.  Pizza Dough (I purchase ready made from the grocery store)
2.  Olive Oil
3.  Choice of toppings

Directions:

1.  Spray inside of slow cooker with cooking spray.

2.  Stretch/roll out dough to roughly the size of the bottom of your crock (slightly more).  I'm lazy.  I stretch it a
      bit and then put it in the crock and then stretch it along the bottom and up the sides a bit.

3.  Drizzle with olive oil.

4.  At this point I generously shake some parmesan cheese on top (love the taste and texture) and then I
     added peperoni.

5.  Put a kitchen towel or a few folded paper towels under the lid to collect moisture.

6.  Crock on high for 2-4 hours.  Check at 2.  I checked at 2 and a half and a corner of mine was over
     done.  If your crock heats unevenly you may want to turn it and hour in to get even cooking.  I wish
     I had remembered to do that.

7.  5 minutes before I'm ready to pull it out sprinkle with mozzarella cheese (Mmmmm!).

I haven't attempted to add sauce to the top of the pizza before crocking.  I'm going to try it soon. I set out pizza or marinara sauce for the kids to dip their pieces in.  I'm also going to try it with black olives next time.  Can't wait!

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

Ingredients:

• 4 boneless, skinless chicken breasts seasoned with garlic powder, onion powder and pepper
• 2 tablespoons butter
• 2 cans condensed cream of chicken soup
• 1 can of corn
• 1 can of green beans
• 1 package refrigerated biscuit dough (torn in pieces)
• chicken broth (or water) to cover

Directions:

1. Place chicken, butter, soup and veggies in slow cooker.

2. Fill slow cooker with enough chicken broth or water to cover mixture.  I use about 1/2 to 2/3 a carton
    of chicken broth.

3.  Cook on low for 7 hours.  Shred chicken.  Then tear up biscuit dough and place in slow cooker.  Cook
     another hour or until dough is no longer raw in the center.

*** I use reduced sodium products whenever possible.  I also add seasoning to taste when needed.

***Cooked turkey can replace chicken.  Perfect way to use up holiday leftovers.

The whole family enjoyed this.  Comfort food at its best on a cold rainy (or snowy) day.

Leftover Turkey Day "Pot Pies"

 Have anymore leftovers from Thanksgiving? Here's a quick and easy solution that's very versatile!

Ingredients:

• Pillsbury Grand biscuits
• leftover turkey
• turkey gravy
• stuffing
• veggies

Directions:

1.  Preheat oven to 375 degrees F

2. Take Grands biscuits and firmly press biscuits into the bottom and up the sides.  Form  1/2 inch rim over rim of muffin cup.

3.  Mix cut up turkey, gravy, stuffing and veggies.  Spoon mixture into biscuit lined cups.

4.  Bake for 20-25 minutes or until biscuit edges are golden brown.





These were a big hit with the whole family!

Easy and Divine Chocolate Peanut Butter Swirl Brownies

The other night I was craving chocolate and peanut butter. I easily could have went to the cupboard and pulled out a couple Reese's Peanut Butter Cups but I wanted more.

Here's what I came up with and I can honestly say it was a hit with the whole family.

Ingredients:

•  Fudge brownie box mix

•  Ingredients to make box brownie mix

•  3/4 cup peanut butter

•  1/3 cup confectioners sugar

•  2 Tablespoons melted butter
•  1 Large egg

•  Tub of chocolate fudge frosting

Directions:

1.  Make brownie mix according to directions on box.

2.  Pour batter into greased 9x13 pan.

3. Mix melted butter, confectioners sugar, egg and peanut butter.

4.  Dollop mixture onto brownie batter.

5.  Take knife and swirl it through batter.

6.  Bake according to brownie mix directions.

7.  Remove from oven.  Cool about 15 minutes so brownies are still warm.  Then slather on chocolate frosting. 

***I wanted to make my own but I was too lazy. It was still decadent!

***Dust with some confectioners sugar for a little pizazz.

It was rich, gooey, chocolaty with just the right amount of peanut butter. The family has voted and this recipe is a keeper for us!

You know you want to have a bite!

Easy Harvest Muffins

As the days grow shorter and colder I crave comfort food.  During this time of year I love soups, crockpotting and baking up a storm.  However, sometimes I'm in a hurry and don't have as much time to bake as I'd like.  Or I'm short on supplies.  Here's a quick easy muffin recipe most of my family likes. 


Ingredients:

1 box of Carrot Cake Mix (I prefer Betty Betty Crocker Super Moist)
1/2 cup applesauce
1 15 oz. canned pumpkin

Directions:

1.  Mix pumpkin into cake mix.

2.  Stir in applesauce

3,  Fill muffin tins 2/3rds full and bake at 400 degrees for 18-20 minutes.

serves 18

***Spice cake mix can be used in place of carrot cake mix.
***Dress them up by adding chocolate chips, cranraisins or nuts.
***Icing with cream frosting for a sweet treat.

Mexican Slow Cooker Soup

This is my go to soup from fall to springtime.  My whole family loves it and it's easy to make extra and freeze some for later.  It's not too spicy and very versatile.

Ingredients:

1 lb of Chicken Breasts

1 (10 ounce) can of enchilada sauce

1 (14.4 ounce) can diced or pureed tomatoes

1 (15.5 ounce) black beans drained and rinsed

1 medium onion chopped

2 minced garlic cloves

1 (4 ounce) can chopped green chile peppers

1 (14.5 ounce) can of chicken broth

2 cups of water (can use chicken broth/stock instead)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon pepper


Directions:

1.  Place chicken, enchilada sauce, tomatoes, black beans, green chiles, garlic and onion in slow cooker.  You may saute onion and garlic before placing it in pot.

2.  Pour in water and chicken broth, and season with cumin, chili powder, salt and pepper.

3.  Cover and cook on low for 6 to 8 hours. 

4.  2 hours before serving take chicken out of pot and shred with two forks.

Versitility:

*** Frozen chicken breasts can be used in place of fresh chicken.  I do this all the time.  Shredded, cooked chicken can be used too.

*** 1 (10 ounce) bag of frozen corn can be added to the slow cooker with everything else.  My son doesn't like corn so I skip this part. 

*** Bulk it up with a cup or two of cooked rice stirred in at the end.

*** Topping options:
                     Sour cream
                     Fresh chopped cilantro
                     Sliced avocado
                     Shredded Mexican cheese
                     Sliced green onions
                     Tortilla chips

Chocolate Applesauce Cake

I found this recipe on on the Fix-It and Forget-It Facebook page.  I just had to try it because it I liked the thought of a cake that didn't need to be frosted.  Plus who can resist yummy cake with applesauce and topped with chocolate chips.

This recipe is easy to make even if you have limited baking skills.  Also, the ingredients are things you probably already have in your kitchen.

This was a huge hit with my whole family from my husband to my 9 year old son and 7 year old daughter.  I made it yesterday and it's almost gone.  You must try this cake!  Simply delish!!

Recipe:

Makes 20-24 servings
Prep Time: 20 minutes
Cooking/Baking Time: 40 minutes

Ingredients:

1½ cups sugar
½ cup oil
2 eggs
2 cups applesauce
2 cups flour
1½ tsp. baking soda
½ tsp. cinnamon
2 Tbsp. cocoa

Topping:

3 Tbsp. sugar
1 cup chocolate chips
½ cup chopped nuts, optional


1. In a medium mixing bowl, combine 1½ cups sugar, oil, eggs, and applesauce. Mix well.

2. Add flour, baking soda, cinnamon, and cocoa. Stir to mix.

3. Pour batter into greased 9 x 13 pan.

4. Mix 3 Tbsp. sugar, chocolate chips and optional nuts. Sprinkle mixture over batter.

5. Bake at 350° for 40 minutes or until toothpick inserted in cake comes out clean.
 
*** This time I used store bought chunky applesauce.  However,  I'm going to make some crock pot applesauce and using it in this cake.  I'm also planning on stirring a half cup of chocolate chips into the batter and adding a handful of shredded coconut to the topping.  I have a feeling it's gong to be simply divine!

Easy peanut butter cup brownies

My son is celebrating his summer birthday in school today.  He wanted something different than the traditional birthday cupcake.  When I asked him what he might want instead he said brownies.  Originally we were going to do frosted brownies with sprinkles.  Then he mentioned he wanted peanut butter brownies.  So, while he was at school yesterday I started to brain storm.  I came up with peanut butter cup brownies.  I have never had them before but the idea sounded delicious.
They're super easy for the busy mom who doesn't have time to bake.  Originally I was going to go all out homemade but I know that kids love the box stuff just as much as the 100% homemade.  I'm making these again next week for end of the year teacher gifts and there's will be from scratch.  I know they'll appreciate the yumminess of it  I'm sitting here drooling just thinking about it.

Ingredients

1. Box of your favorite brownie mix
2. the ingredients listed on the back of the brownie box (typically)-2 eggs,1/4 cup water,1/2 cup oil
3. 18 unwrapped miniature peanut butter cups

-Prepare brownie mix per directions on box



Line cupcake pan with foil liners.

Fill liners half full with brownie batter.

Then place a peanut butter cup in the center of each.

(oops...I forgot one!  I caught the slip as I was putting it into the oven)

Place pan in oven at 325 for approximately 20 minutes.

This is them baking...half way done.  Make sure to check them with a toothpick before taking them out to cool.  Toothpick should come out clean.

Finished peanut butter cup brownies.  They are a decadent treat for a special celebration or anytime!  My son has declared them the BEST brownies he's ever had!

Let me know what you think if you make them! They are pure ecstasy if you eat them while they are still warm.  Enjoy!

Chocolate Peanut Butter Pie

Since it's a hot, sweltering day for many I thought I'd share this refreshing dessert with you.  It's quick and easy which makes it a hit in our house.


Ingredients
1 (9 inch) prepared chocolate pie crust

1 (1.7 ounce) box of chocolate pudding

2 cups cold milk   
1/2 cup creamy peanut butter

1 (8 ounce) container  frozen whipped topping

3 peanut butter cups cut in half

Directions
 
Prepare pudding according to (pudding, not pie) directions on box.
Stir in peanut butter until well blended. 
Fold in whipped topping, reserving some to spread on top. 
Pour mixture into pie shell. 
Smooth out and then top with remaining whipped topping. 
Place peanut butter cup halves around the edge. 
Drizzle with melted
Freeze until set
Thaw for 2 hours in fridge before serving.
 
If you want a single slice you can defrost it in the microwave for a few seconds.  I keep my leftovers (though there's rarely any) in the freezer so the pie holds it shape, but it can be stored in the fridge.
It's easy enough to adapt this to make a reduced sugar or low fat pie.  Just replace ingredients with the reduced sugar/fat options. 
My family loves this pie and requests it often.  I love it because not only is it yummy, it's budget friendly, quick and easy to make.  It's a win-win in my book!
Please let me know if you try it and what you think.  Enjoy!