Yummy...Crockpot Lovin!!

I've been MIA lately & honestly I'm still in a blogger's rut. What to blog about!?!? And honestly, I feel like no one reads. I know that shouldn't bother me being I created this blog for me and for me alone. But we all know we love to see comments & such. It just makes us feel good. In more exciting news I'm 12 wks (tomorrow) so I'm heading in this afternoon for the first real OB appt. And I'd say I'm definitely looking pregnant these days. It's amazing what a 3rd pregnancy does to your body. It just takes off growing so early.

But on yummier notes, I'm linking up with one of my favorite blogs today, Kelly's Korner to bring you some delicious (well I think so) crockpot recipes. And hopefully find some myself. There's nothing quite like the crockpot to define Fall/Winter for me. Not to mention how easy it is.

And because I can't choose just one...I'm giving you THREE

Crock Pot Macaroni & Cheese

1 lb macaroni, cooked & drained
1 stick margarine, melted
Salt & Pepper to taste
1 can cheddar cheese soup
1 tall can evaporated milk
3/4 lb sharp cheddar cheese  grated (save some for top)
2 eggs, well beaten
1/2-3/4 c. sweet milk

In large bowl, mix together macaroni, margarine, salt & pepper. Add soup, milk, cheddar cheese, eggs & milk. Stir well. Place in crock-pot.  Sprinkle with remaining cheddar cheese. Cook on low heat for 3 hours.

Crock Pot Barbecue Chicken
(I found this on pinterest & it's so yummy)

4-6 pieces boneless skinless chicken breasts 
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours

3 Packet Pot Roast

1 package Italian salad dressing mix
1 package ranch dressing mix
1 package brown gravy mix
1 roast
1/2 cup water

Mix packets together, sprinkle over roast. Pour water around roast & cook on low for 6-7 hours

Head on over to Kelly's Korner to find more yummy crock pot recipes.

And while you're here, don't forget to enter for the chance to WIN a Sealy Sweat Pea 2-in-1 Maternity/Nursing Pillow ---ENDS 10/16

Garden Cooking with Pinterest

 I must say Pinterest took me a bit to really get into...but after I got in to it I LOVED IT!
And lately I've been trying all kinds of recipes. + with a garden full of fresh veggies it's been super great

With these being  a few of my favorites lately..

Seriously, what did I do before pinterest?!?!
Between the recipes to party planning for Maddox's BIG 3 what did I do before?

Source: digintobooks.wordpress.com via Stephanie on Pinterest

Source: curiouscountrycook.blogspot.com via Stephanie on Pinterest

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Source: recipes.sparkpeople.com via Stephanie on Pinterest

What Momma's Making

Whew, what a productive day in the kitchen yesterday.
Perhaps I didn't make it out of my bumming clothes  but I certainly was productive in the kitchen.
Cleaning & cooking!




So, what have I been making...

I made this lovely for supper, chicken pot pie...so yummy!

1c onion, chopped
1 c celery, chopped
1 c carrots, chopped
 1/3 c margarine
1/2 c. plain flour
2 c chicken broth
1 c evaporated milk
1 tsp salt
1/4 tsp pepper
4 c cooked chicken, chopped

Saute onion, celery, and carrots in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook 1 minute, stirring constantly. Combine broth & milk; heat, stirring constantly until thickened & bubbly. Stir in salt& pepper. Add chopped chicken, stirring well. Pour chicken mixture into a shallow 2-quart casserole. Top with pastry and cut slits for steam. Bake at 400* for 40 minutes.

Basic Pastry:

**You can also use the boxed flat pie shells.

1 c. plain flour
1/2 tsp salt
1/3 c. plus 1 Tbsp shortening
2-3 Tbsp cold water

Combine flour & salt in bowl; cut in shortening. Sprinkle with cold water & stir with fork until all dry ingredients are moistened. Shape into ball. Roll out to fit casserole dish.

Black Bean Dip 
(for baby shower at work)

 This recipe is so easy & oh so yummy.

1 can shoepeg corn, drained
1 can black beans, rinsed & drained
green onions, diced 1/2-1 bunch
1 container of feta cheese, crumbled

1/2 c apple cider vinegar
1/2 c canola oil
1/2 c sugar

Mix well before pouring over

**I serve with the scoop tortilla chips

Red Velvet Sandwich Cookies 
(For shower at work)

You can find the recipe HERE

And I must say they're super delicious.

And now off to make Sausage Stars for the shower....

SUYL Desserts

I was so sad that I didn't get a chance last week to participate in Kelly's Korner's

Show Us Your Life

so this week I'm sure to jump on the bandwagen.  And the topic is one of my favorites

recipes...particularly dessert recipes this week. 

I have shared several in the past including....

Crisscross Apple Crowns

Chocolate Strawberry Celebration Cake

Cinnamon Apple Cheesecake

but one of my newest favorite's is

Paula Deen's Red Velvet Sanwich Cookies

Ingredients:

1 1/3 cups all-purpose flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, room temperature

1 cup sugar

2 eggs

2 tablespoons buttermilk

2 teaspoons apple cider vinegar

1 teaspoon vanilla extract

1 tablespoon red food coloring

 

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar

3/4 cup finely chopped pecans, optional

Directions

Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.

I ended up not doing the pecans with mine & they were still so good!  Seriously, you won't regret making these.

And while you're here, be sure to check out some awesome giveaways.  Check right sidebar.

(Everything from bottles to melamine plates to makeup)

And be sure to head over to link up with your recipe.

Yummy, Yummy (Recipe)

I'm all about sharing delicious recipes.  I came across this recipe from Taste of Home the other day, and it is absolutely scrumptious.  A must try for Fall!

Crisscross Apple Crowns

1 1/3 cups chopped peeled tart apples (about 2 apples)

1/3 cup chopped walnuts

1/3 cup raisins

1/2 cup sugar, divided

2 Tbsp. all-purpose flour

2 tsp ground cinnamon, divided

Dash salt

1 pkg (17.3 oz) large refrigerated flaky biscuits

2 tsp butter, melted

In a large microwave-safe bowl, combine the apples, walnuts, raisins, 3 Tbsp sugar, flour, 3/4 tsp cinnamon & salt.  Microwave 2-3 minutes or until almost tender.

Flatten each biscuit into a 5-in. circle.  Combine remaining sugar and cinnamon; sprinkle a rounded teaspoonful of sugar mixture over each.  Top each with 1/4 cup apple mixture.  Bring up edges to enclose mixture; pinch edges to seal.

Place seam side down in ungreased muffin cups.  Brush tops with butter; sprinkle with remaining sugar mixture.  With a sharp knife, cut an "X" in the top of each.

Bake at 350* for 18-22 minutes or until golden brown.  Cool for 5 minutes before removing to a wire rack.

And Enjoy!

And don't forget, I have 2 GIVE-A-WAY'S going on right now.  Click on links in top right corner of page to see posts.

Top 2 Tuesday..

A new blog that I've started following Jimmy Choos & a Baby Too started Top 2 Tuesday's & today's topic is Top 2 Favorite Recipes. So, we all know how I feel about cooking so let's see 2 of my top favorite recipes. I have to say that this is quite hard because I do have so many favorites.

But...

Here's my Favorite Salad Recipe

and one of my favorite soups

Garden Stew

2 (14 oz) can chicken broth

2 (12 oz) cans tomato juice

1 1/2 cup chopped, cooked chicken

1 (12 oz) can whole kernel corn (drained)

1 (10 oz) pkg frozen lima beans (thawed)

1 medium onion, chopped

2 small potatoes, peeled & chopped

1/2 c. finely chopped celery

1/2 c. finely chopped carrots

1 1/2 Tbsp Worcestershire sauce

1 bay leaf

3/4 tsp garlic salt

1/2 tsp pepper

1 Tbsp sugar

1 tsp salt

Comine all in a large Dutch oven (I have done it in a crock pot as well). Bring to a boil. Cover, reduce heat and simmer for 1 hour, stirring occasionally.

Recipe time

Not sure that anyone will even try this...but it is seriously delicious and I'm all in to sharing delicious recipes.

Chocolate-Strawberry Celebration Cake

1 pkg (18-1/4 ox) chocolate cake mix

1 pkg (3.9 oz) instant chocolate pudding mix

4 eggs

1 cup sour cream

3/4 cup water

1/4 cup canola oil

4 oz semisweet chocolate melted (oops...just realized I didn't melt it...but I think it turned out better that way)

Frosting:

2 cups butter, softened

4 cups confectioners' sugar

3/4 cup baking cocoa

1/2 cup 2% milk

Garnishes:

2 oz semisweet chocolate melted

1 lb fresh strawberries, hulled

Ganache:

4 oz semisweet chocolate chopped

1/2 cup heavy whipping cream

Combine the first 7 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to 2 greased & floured 9 in round cake pans.

Bake at 350* for 28-32 minutes or until a toothpick comes out clean. Cool for 0 min before removing to wire racks to cool completely. Beat the butter, confectioners' sugar and cocoa until blended; add milk and beat until smooth. Spread frosting between layers & over top and sides of cake.

Pipe or spoon melted chocolate onto waxed paper in decorative designs; let stand until set (I used a sandwich bag and cut the corner off). Arrange strawberries on top of cake. For ganache, place chocolate in a small bowl. Heat cream just to a boil; pour over chocolate; whisk until smooth. Drizzle over top of cake, allowing to drape down sides. Top with chocolate garnishes.

I seriously can't wait to bake this cake again...

Cinnamon Apple Cheesecake

This is my first recipe with my new mixer (so very exciting). This cheesecake turns out very pretty and is very good.

1/2 cup butter,softened

1/4 cup packed brown sugar

1 cup all-purpose flour

1/4 cup quick-cooking oats

1/4 cup finely chopped walnuts

1/2 teaspoon ground cinnamon

Filling:

2 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

1/2 cup apple juice concentrate

3 eggs, lightly beaten

Topping:

2 medium apples, peeled and sliced

1 tablespoon butter

1 teaspoon cornstarch

1/4 teaspoon ground cinnamon

1/4 cup apple juice concentrate

In a small mixing bowl, cream butter and brown sugar. Gradually add flour, oats, walnuts, and cinnamon; mix well. Press onto bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 325* for 10 minutes or until set. Cook on a wire rack.

In a large mixing, beat cream cheese until fluffy. Beat in milk and apple juice concentrate until smooth. Add eggs; beat on low speed until combined (batter will be thin). Pour into crust. Return pan to baking sheet. Bake at 325* for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight (this was so hard to do because it was looking so good).

In a large skillet, cook and stir apples in butter over medium heat until crisp-tender, about 5 minutes. Cool to room temperature. Arrange over cheesecake. In a small saucepan, combine cornstarch, cinnamon and apple juice concentrate until smooth. Bring to a boil, stirring constantly. Boil for 1 minute or until thickened. Immediately brush over apples. Refrigerate for 1 hour or until chilled.