Alrighty so it’s not official yet but it’s likely we’ll have two swimmers in our household starting September 14th (our daughter is waiting to hear back after tryouts). What that means for them is… if our son attends practice each day, he’ll be at the pool M-F from 5:45-7:00 pm. And our daughter would be at practice M-W-F from 4:30-5:45 pm. Notice how those times don’t line up? What that means for me is figuring out a rotating schedule of Crockpot/Slow Cooker dinners pretty much every week day for about the next five months. It’s a little intimidating to think about, even for me.KEEP READING
Remember last week when I made these Pork Apple Burgers? I decided to cook once and eat twice that day, so I doubled the meat recipe and made half the mixture into these little meatballs. Then I made a hard apple cider gravy and served them over egg noodles. Boom! Second dinner and it was delicious.
Even though around here the humidity and heat has decided to make an unwelcome appearance again, my brain is thoroughly planted in all things fall. Football has started and school is back in session so bring on autumn colors, pumpkin everything, apple picking, jeans, sweaters and just ALL THE FALL THINGS. I’m so ready… I like summer for about 8 weeks max, then I am just over it.KEEP READING
At the beginning of this week, I posted a recipe for Lunch Lady Pizza because I was craving that old-style rectangle pizza school cafeterias everywhere seemed to serve. After posting a picture from my Instagram account on my personal Facebook page, I received numerous comments about everyone’s love for the No Bake Cookie Bars, another school cafeteria favorite.
Well obviously I can’t let my friends down, so this recipe is for them. My husband and kids gave these a HUGE endorsement. They came home to this sheet pan full of No Bakes and dove right in. My husband’s literal words upon taking his first bit was “Oh my gosh!” No more words because he was stuffing his face full of No Bakes…KEEP READING
I haven’t created a recipe just for my family in quite a while. I love creating recipes for food companies (it’s how I get paid after all) but I don’t always want to be a walking advertisement. I have to say that my craving for a fall-flavored burger that was “out of the box” from a typical beef burger was a pretty decent idea that got my creative juices flowing again after a long summer break.KEEP READING
Do you ever think back on your school cafeteria? Is there a lunch food you crave from back in those days before we all became hyper-sensitive to terms like GMO, organic, free-range and vegan? I guess because school started back for my kids last week it got me reminiscing about such things. For me, rectangle pizza was the day I always bought lunch in elementary and middle school. Do you know what I’m talking about? It had the mystery meat topping that was maybe sausage or ground beef, plus that white, gooey cheese with a sheen of grease on the top. Oh man, it was the best!KEEP READING
Is it a breakfast? Is it a dessert? Is it a side dish? Guess what? It can be whatever you say it is! This recipe thanks to Epicurious is like the most moist (moistest?) blueberry muffin you’ve ever eaten but it eliminates the step of scooping batter into muffin tins. So this bundt cake is really just a bunch of lazy muffins lounging together in one pan, HA!
So for dinner, I served slices of this blueberry cake as a side dish for slow cooker potato soup. You want that recipe too? Just click right HERE to visit my new Back to School Slow Cooker Recipe Sharing group on Facebook. I had a bunch of my friends share some fantastic recipes, plus you’ll find links to many of my slow cooker recipes on the blog plus my Pinterest page with countless more. Enough slow cooker recipes for the entire school year, YAY!KEEP READING