Monday, June 30, 2014

  1. Preheat an oven to 250 degrees F (120 degrees C).
  2. Combine the thawed strawberries with their juice and the blueberries in a bowl; set aside. Beat together the softened cream cheese and confectioner's sugar until smooth; set aside. Whisk the milk, eggs, vanilla, and cinnamon in a shallow bowl.
  3. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Place cooked slices on baking sheet and place in oven to keep warm until ready to serve.
  4. Spread the cream cheese mixture over each slice of french toast, then top with 2 tablespoons of the fruit. Serve immediately.

1/2 large banana cut into pieces and frozen
2 large fresh strawberries rinsed  and sliced
1/4 cup of blue berries
1/2 cup milk
1 teaspoon vanilla extract
2 tablespoons vanilla yogurt
2 ice cubes

  1. Combine the heavy cream and confectioners' sugar in a large bowl. Whip with an electric mixer until thick but not grainy. Mix in sour cream.
  2. Use a rubber spatula to fold in the flaked coconut, pineapple, strawberries, blueberries and marshmallows until everything is evenly distributed. Cover and chill for at least 4 hours before serving. It tastes best if chilled overnight.

  1. Preheat oven to 350 degrees F (175 degrees C). Whisk the flour, cream of tartar, baking soda, and salt in a bowl.
  2. In a large mixing bowl, mash the vegetable shortening and margarine together until thoroughly combined, and beat in 1 1/2 cup of sugar, eggs, and 1 teaspoon of vanilla extract. Mix in the flour mixture to make a workable dough, and spread the dough out in a rectangle shape onto an ungreased 12x17 inch baking sheet.
  3. Bake in the preheated oven until very lightly browned, 8 to 10 minutes. Allow to cool completely.
  4. While the cookie base is cooling, mash the cream cheese with 1 cup of sugar and 2 teaspoons of vanilla extract in a bowl until smooth. Place sliced bananas in a bowl, and gently toss with lemon juice to prevent browning.
  5. To decorate the pizza, spread the cream cheese filling all over the cookie base in an even, smooth layer. Place the blueberries in a square in neat, closely-spaced rows, in the left upper corner for blue stars. Arrange alternating stripes of white bananas and red strawberry slices across the pizza. Refrigerate leftovers.

  1. Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
  2. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 3 9-inch cake pans with cooking spray.
  2. In a large bowl, beat the cake mix,instant pudding mix water, vegetable oil, and eggs together with an electric mixer to form a smooth batter. Divide the batter equally into 3 smaller bowls; tint one bowl to your desired shade of red, and one to your desired shade of blue. Pour each bowl into a prepared cake pan.
  3. Bake in the preheated oven until the cakes are set and a toothpick inserted in the center of the cake comes out clean, 10 to 15 minutes. The cakes will start to pull away from the sides of the pans when done. Remove the cakes, allow to cool for about 10 minutes in the pans, and then turn out onto 3 separate pieces of plastic wrap set onto a work surface to finish cooling.
  4. While the cakes are cooling, beat the butter-flavored shortening, butter, salt, and imitation vanilla extract in a large bowl with an electric mixer until creamy. Mix in 1 cup of confectioners' sugar at a time, beating in each cup well before adding the next. Mix in the cream, 1 or 2 tablespoons at a time, until the frosting is smooth and spreadable.
  5. To decorate, lift the red layer using the plastic wrap, and gently turn over and place onto a cake plate. Remove plastic wrap. Generously frost the top of the red cake, then place the blue cake on top. Frost the blue layer, then top with the white cake; use remaining frosting to frost the top and sides of the cake.

Thursday, June 26, 2014


  • 4 apples - peeled, cored and chopped 
  • 2 cups of frozen mixed berries- 1 cup Strawberries, 1 cup Blueberries
  • 2 tablespoons lemon juice
  • 1/3 cup white sugar, or to taste
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

  • 1 cup flour
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch of salt
  • 1/2 cup refrigerated butter, cut into pieces
  • 1 cup chopped pecans
  1. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Put the apples in your slow cooker, stir in the cornstarch mixture; add your lemon juice. 
  2. Sprinkle the topping on top after putting the cobbler in the slow cooker.
  3. For the topping - Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using  a fork until coarse crumbs form. Stir in pecans and set aside.Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Uncover the slow cooker  slightly to allow the topping to harden, about 1 hour.
*Top off with a scoop of Vanilla ice cream

- 5-7 pounds whole pork shoulder
-1 medium or large onion (cut into quarters)
- 3 garlic cloves (chopped)
-BBQ rub seasoning
-liquid smoke
-BBQ sauce
- Salt & Pepper
-Kosher Salt

1. Place the onions & garlic into the bottom of your slow cooker and sprinkle with kosher salt and black pepper.
2. Rub BBQ Seasoning all over your pork shoulder and place into slow cooker.
3. Poor 1-2 Tablespoons of liquid smoke over meat in slow cooker.
4. Fill slow cooker about 2/3 full with water.
5. Cook on high for 3-4 hours or on low for 8-9 hours.
6. When cooked, separate the meat from the bone and get rid of most of the fat.
7. Take a separate bowl and a slotted spoon, and started placing all of the meat into a bowl.
8. After separated, Dump out all of the left over liquid, fat, and spices that are remaining.
9. Place meat back in Slow Cooker, and with two forks you are just going to shred the meat.
10. Now add your BBQ sauce, use as much as you want to coat the meat.

*Serve on Buns and Enjoy!

- 2 pounds ground chicken.
- 8 ounce container of Blue Cheese Crumbles
-2 teaspoons garlic salt
- 1 teaspoon Creole Seasoning (add more depending on how hot you want your chicken to be)
-2 cups Buffalo Sauce


1.) Spray Slow Cooker with cooking spray

2.) Using a large bowl, mix together your ground chicken, Blue Cheese crumbles, garlic salt, and creole seasoning. (I using mix it together with my hands until combined)

3.) Roll meat into 2"- 2.5" balls. 

4.) Stack meatballs in slow cooker. 

5.) Pour your Buffalo sauce over meatballs until covered.

6.) Cook on low heat for 4-5 hours. When half way done, stir the meatballs in the slow cooker, making sure that they are evenly coated with the sauce.

7.) Keep on warm heat until ready to serve. Place a toothpick in the meatballs for an easy and delicious appetizer.

Slow Cooker Cheesy Potatoes (Perfect for your next Summer barbeque!)

32 ounce bag of frozen southern style diced hash browns 
8-10 slices of bacon (cooked and crumbled)
1/2 cup butter (melted)
1 onion chopped (medium)
8 ounces of sour cream
1 teaspoon Cajun Seasoning 
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 can cream of chicken soup
2 cups shredded cheddar cheese 

 -In a large bowl,mix together the cream of chicken soup, hash browns,  melted butter, chopped onion, sourcream,crumbled bacon, cajun seasoning, garlic powder, pepper, and 1 cup of your shredded cheese.
-Pour your other cup of cheese on top.
-Cook on low for 3-4 hours in your Slow Cooker.
-When potatoes are creamy, it is ready to enjoy!

*You can also save a little bit of your crumbled bacon for garnishment and if desired add some chopped chives too!

Monday, June 23, 2014

Buy the big marshmallows

 cut almost in half and place a reese's cup in between the marshmallows
then roast over a fire and then when cooked the way you like then place it in between Graham
Crackers.Enjoy =)

Friday, June 20, 2014

Do you have broken pieces of crayons laying around? Well if you do, now you have a way to reuse them.
What you need:
-Crayons, broken up into pieces and unwrapped from papers.
- Muffin pan with cupcake liners

-Take the pieces of crayon and unwrap the paper from them.
- Use a muffin pan with cupcake papers in it.
-Take the paper free crayon pieces and place them in the liners in the pan (scatter the colors to create an array of colors)
- Turn on your oven and bake for 7-10 minutes until melts completely.
- Let these cool or their own or place in freezer until hardened. Take out of liners and have fun coloring!

Crock Pot Apple Sauce

Apples, peeled, cored, and sliced ( I used 8, 4 pink lady and 4 granny smith)
1 cup of apple juice
1/2 cup of brown sugar, 
1/2 teaspoon cinnamon (if desired)
Squeeze some lemon juice in also if desired.
Put all contents in the slow cooker, cook on high for 4 hours 
After 4 hours and the apples are soft, you can take them out and mash
by hand or by using a blender, whichever consistency you desire.

After getting desired smoothness, pour back in the slow cooker on 
high heat for another 40-60 minutes to thicken it up is preferred.

Funnel it in to a mason jar and enjoy!

Wednesday, June 18, 2014

Slow Cooker Chocolate Bread Pudding


3 cups milk
3/4 cup semisweet chocolate morsels
3/4 cup cocoa powder
3 lightly beaten eggs
5 cups cubed cinnamon-swirl bread 1/2 inch cubes.


Coat inside of slow cooker with non stick spray

In a saucepan, heat meat until very warm but not boiling. Remove from heat. Add chocolate chips
and cocoa powder(do not stir), let stand for 5 minutes. Whisk until smooth and cool
for 10 minutes.

In a large bown mix together the eggs, chocolate mixture, and stir in your bread cubes.
- Place this mixture in your slow cooker.
- Cook on low for 2-3 hours until center comes out clean with a toothpick.

*You can serve with whipped cream on top and sprinkled cocoa or a scoop of Vanilla ice cream on top.

Easy Chicken Philly Sandwiches in Slow Cooker

What you will need:
4 Boneless skinless chicken breasts (Cut into Cubes or put in whole if you will be shredding later)
1 large sliced onion.
2 sliced green peppers
2 Tablespoons Dale's stead seaoning
1 teaspoon liquid smoke (Just for added 
Sliced Mozzerela or Provolone Cheese
Hoagie Rolls

- Spray slow cooker with non stick spray.
-Add butter, onions, and green peppers to the Slow Cooker.
-Add Chicken, and sprinkle steak seasoning, salt & pepper on chicken. 
-Pour Liquid smoke in.
-Cover and Cook on for 4-6 hours on low heat.
*When fully cooked take two forks and shred up mixture if shredded is desired

.*To serve place mixture on hoagie bun and add a slice of Mozzerela or Provolone cheese on top.

Slow Cooker Cheesy Chicken & Rice.


4 Boneless Skinless Chicken Breast
1 large chopped onion
8 ounce box of Zatarain's Rice Mix (Cooked)
1 cup of shredded Cheddar or Colby Jack
1 Can Cream of Chicken Soup
1 Can of Corn or use two cups of frozen veggies. 
Salt & Pepper to taste.

-Place Chicken, Onion, Cream of Chicken Soup, and veggies (only if using frozen) to your slow cooker.
-Cook for 3-4 hours on high, and 6-7 on low.
- After Chicken is Cooked, add your cooked rice, Cheese, and veggies(if using canned vegetables) to the Slow Cooker.
- Cook until the corn heats up and the Cheese is melted.
- Stir it all up a bit, Serve & Enjoy!

Slow Cooker BBQ Ribs with Cola

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt 
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 chopped garlic cloves (I'm lay sometimes so I just use garlic powder or garlic salt)
1 medium slice onion (sometimes I use onion powder also)
1/2 cup cola
1 1/2 cups BBQ Sauce (Any kind that you like)

-Spray slow cooker with non stick spray
- remove inner skin from ribs. 
- In a small bowlMix brown sugar, salt pepper, liquid smoke & garlic, and rub into ribs.
-In slow cooker, layer ribs and onions in slow cooker.
- Pour Cola over ribs.
- Cover and Cook on low for 8-9 hours. Remove the Ribs, Drain and Disgard of extra liquid.
- Place BBQ sauce in a bown, dip ribs into sauce and place them back in the Slow Cooker, pour remaining
BBQ sauce over ribs. Cover & Cook on low for another hour. 


Slow Cooker Baked Potatoes

Potatoes (Use any kind you want)
Olive Oil
Salt, pepper, and any other spices that you like.
Slow Cooker

-Wash your potatoes (Use a brush or scrubbing pad to get them really clean)
- Allow them to dry 
- Prick the potatoes with a fork several times to allow heat to escape when cooking
- Tear off appropriate sized pieces of foil to wrap potatoes in.
- Place potato on foil, drizzle with olive oil, and add salt & Pepper or you can switch it up and add other spices (I like to use season salt and cajun spices for added flavor)
- Wrap potatos in foil and place in Slow Cooker.

*Cook on low for 6-8 hours. ( You can check them by carefully taking a potato out of the Slow Cooker, unwrap it, use a fork or knife to check for tenderness.

*After fulling cooked add your favorite baked potatoe toppings (mine are butter, cheese, season salt, and chives) and Enjoy!

Tuesday, June 17, 2014

Slow Cooker Corn. This is so Easy &  Delicious!


2- 1 pound bags of frozen corn.
1- 12 ounce block of cream cheese
1 stick of butter
1 bag of Cheddar Cheese

What to do:
Dump all ingredients in the Slow Cooker, Cook on High or Low and until all ingredients are melted. That's it, so easy!

DIY: Summer Lantern

What you need:
Clean Tin Cans, However many you would like to use.
Nails (You can use different sized nails if you would like for your pattern.
Spray Paint or Colored Markers.
Votive Candles.
*You can also make a design on graphing paper and wrap it around the can to use as a template for your holes.

How to do it.
*After removing label and cleaning your cans, fill with water and freeze overnight (This will give stability for making your holes)
* After water has frozen, take out your can and lay it on a towel to catch ice chips.
*After choosing a pattern, make holes in can by using your nails and hammer.
*Remove the block of ice (wait until it melts a little bit and it should come out easily)
* Dry can
* After holes are placed and can is dry. You can color it by using spray paint in a well ventilated area or by using your creativity and colored markers.
* After it is completely dry, place your votive candle in the tin can, light it outside, and Enjoy!

Monday, June 16, 2014

Slow Cooker Easy Cinnamon Spice Cake.

1 Box of Spice Cake Mix
1/2 cup Applesauce
1 1/3 cup water.
3 eggs
1/2 teaspoon ground cinnamon.

What to do now:
Beat all ingredients together for one minute until blended.
Spray Crockpot with nonstick spray.
Pour Mixture in
Cover and cook on high for 1.5- 2 hours until done.
Cut pieces right out of Slow Cooker,
Top with your favorite Icing, and sprinkle with a little cinnamon.

Slow Cooker Herb Bread.

1 tsp. sugar
1 1/3 cups warm water
1 envelope dry yeast
2 cups all-purpose flour
Another 1 Tbsp sugar 
2 Tbsp Cooking oil
1 tsp Oregano
1 tsp Sage
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp Salt

1 Cup flour

Add 1 tsp sugar with the warm water. Sprinkle with yeast and Leave it alone for 10 minutes. After 10 minutes has passed, Stir to dissolve the yeast.

Add the next 8 ingredients. Beat on low to moisten the dough, then beat on medium for about 2 minutes. (You can also do this with your mixer if you have one that has a kneading hook.)

Work in the second amount of flour and knead. Put into your greased slow cooker. Smooth the top with your hand, or a wet spoon. Place 5 paper towels between the top of slow cooker and lid (this will absorb some of the moisture from the steam) Allow some steam to escape from your crock pot by propping it open a little. Don't lift the lid for the first 2 hours of cooking. 

Cook on high for about 2 1/2 hours. Loosen sides with a knife and turn onto a cooling rack. Cut into slices and enjoy!

Slow Cooker Chicken & Stuffing (Easy & Delicious)

4 Boneless, Skinless Chicken Breasts
2 small cans of Cream of Chicken Soup
2 Boxes of Stuffing mix
1 cup light sour cream
1 can of green beans or corn (can also use frozen)

Spray Slow Cooker with Non- stick cooking spray.

Layer Items. First Add the Chicken, 
layer with the cup of light sourcream and your cans of Cream of Chicken soup.
add 2 boxes of stuffing mix,
lay with your can of green beans or corn.

That's it, A great meal can be simple.

* Personally, I love to top this recipe with some Cheese as well.

Thai Peanut Butter Chicken in the Slow Cooker.

1 1/2 pounds chunks of boneless, skinless Chicken or you can also use thin slices of  flank steak that are first seared with oil and then added to the Slow Cooker.
1/2 cup chicken broth
1/2 cup creamy peanut butter
1/4 cup soy sauce
1 red pepper seeded & diced.
2 Tablespoons brown sugar
1 Tablespoon ground cumin
1 juiced lime.

crushed peanuts
Place Chicken in bottom of Slow Cooker.

Combine the chicken broth, peanut butter, soy sauce, brown sugar, cumin. Whisk everything together. Pour over the Chicken in the slow cooker and squeeze Lime on top.

Cook on low for 6-8 hours or on high for 4 hours. Stir before serving.

*Serve with Rice. You can use Red Pepper Flakes if you want a spicier dish and you can also serve crushed peanuts on top.

Friday, June 13, 2014

3 cans kernel corn, drained ( You can also slice off fresh corn on the cob)
1 green pepper & 1 red pepper, diced
4 slices bacon.
1 cup shredded cheese (smoked cheddar, pepper jack cheese, any other preference would also work)
1/2 cup sour cream
1/4 cup Parmesan cheese, grated.
Kosher Salt, Ground black pepper
8 ounces cream cheese
2 tablespoons chopped chives

Heat a large skillet over medium high heat, cook bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

-Place corn, peppers, sour cream, cheese, and Parmesan into slow cooker, season with salt & pepper, for add added kick I like to add some cayenne or Cajun spices, you can also add hotter peppers. Add the spices to taste.
-Stir until blended and top with your cream cheese
-Cook on low heat for 2 hours.
- Uncover and stir until cream cheese is combined, cook on high heat for another 15 minutes.
-Top with chives & bacon and serve.

Ice Cream in a Bag

What you need:
2 Sandwich Baggies
2 gallon sized Baggies
1/2 cup milk
1 Tablespoon Sugar
1/2 Teaspoon Vanilla Extract
1/2 cup rock salt
You can also grab a pair of gloves for the kiddos.

Pour 1/2 cup milk into one of the smaller bags.
Add the sugar and Vanilla Extract.
Get all air out of the bag, then place this bag inside another sandwich baggie.
Put the sandwich bags inside a gallon bag.
Add Ice and Rock Salt.
Place this bag inside your last gallon sized bag, seal it up good
Start Shaking, Shake for 15-20 minutes and it is done.

This is perfect for your children to burn some energy this Summer, and enjoy a great treat.

Wednesday, June 11, 2014

This would be a perfect craft to make for your Child's teacher, or an art piece for their room.

What you will need:
Strong Glue ( I use a hot glue gun on most projects)
Colorful Card stock for the background, Hobby Lobby has tons in a variety of colors and prints.
Picture Frame
*You can also opt of of using card stock and a picture frame and use a canvas instead.

-Cut the card stock in the size of your picture frame
-Glue your crayons in the shape of the letter of your choosing. You can go to Microsoft Word and enlarge a letter on there if you feel better using a template. You could also cut the crayons if you want them smaller.
-Wait for it to dry, put your art work in the frame and that's it! 

* Use your creativeness, you can also add anything else you would like inside the frame, I think that you could get some cute scrapbook things for teachers to add to it also.
Brace yourself for this....Chicken Fajitas in the Slow Cooker, and yes, they are EASY!

1 Package Chicken Breast Tenders
Sliced Green Peppers, Red Peppers, and Onions. 
Package of Fajita or Taco Seasoning Mix
1 cup water
Lettuce, Cheese, Tomatoes, sourcream....Really Any Topping you want.

Place Onions, Green & Red Peppers in your Slow Cooker.
Place Chicken on top.
Sprinkle your seasoning Packet, add your cup of water.

Cook for 4-6 hours on low heat. Before eating take two forks and shred up your chicken and mix it with your veggies. 

Place mixture in your tortilla's, add whatever toppings you desire, and Voila. Delicious & Easy Meal.

What you will need:
1 pound browned ground beef
1 can chili (no beans)
1 pound mild Mexican Velveeta Cheese, Cubed or Shredded

What to do:
Transfer Browned Hamburger to Slow Cooker.
Add your Can of Chili and Add your Cheese.

Cover & Cook on Low for 1- 1.5 hours until Cheese is melted, stir ingredients occasionally.

Serve with with Tortilla Chips, and top with fresh lettuce and tomatoes.

Tuesday, June 10, 2014

DIY: Magnetic Spice Rack

First off, I'd like to say that I love the idea of this. Wouldn't it be so much easier if you could store all of your spices somewhere out of the way? Now you can.

What you will need.
Mini Mason Jars or Baby Food Jars (you may know someone who will give them to you for FREE)
Chalkboard Paint
Sheet Metal or an older baking sheet
magnets ( make sure to buy higher strength magnets) 

-First glue your magnets to the bottom of your jars (use a strong glue for strength) 
 -Take the lids of your jars, take them outside and spray paint them with chalk board paint
-While these are drying, You can drill holes in the 4 corners of your metal piece. This project is perfect for attaching the metal with screws underneath or behind a cabinet. You can always opt out of this and put your jars in your cabinet or in a drawer.
- After your metal is attached, you can use your chalk to write the name of the spice on the top of the jar. After  your magnet is on strong and the jar is reassembled, stick your jars to your tray and think about what you will do with your free cabinet space.

Slow Cooker Lemon Chicken.

Chicken (Any kind)
Sliced Onions
1 Zesty Italian Dressing Packet
Lemon Slices

Place a cube of butter in the bottom of the Slow Cooker, Place sliced onions on top, then layer with Chicken. Sprinkle one packet Zesty Italian Dressing packet on top, then place lemon slices on top for added flavor. Cook for 6-8 hours on low heat, and Enjoy!

( You can also put any other veggies that you would like in the slow cooker for a one-stop meal)

Thank you Angela Greathouse!

4 small potatoes (partially boiled-10 min)
1 lb. Ground Beef (browned and seasoned to taste)
1 family can of tomato soup
2 regular cans of cheddar cheese soup
32 ounces Beef Broth
1 can peas (drained)
1 can of corn (drained)

Mix all the items together in the crockpot and then season with Seasoning Salt, Black Pepper, Rosemary, Thyme, and Onion Powder. Since the potatoes and meat are pre-cooked, you will only need to cook for an additional 2 to 3 hours in the crockpot.

Thank you Jamie Manniarino!

8 boneless chicken breasts, chopped into small chunks
2/3 cup flour
vegetable oil
1 tablespoon salt

Sweet and Sour Sauce Ingredients~
2/3 cup vinegar
1/2 cup brown sugar
2 tablespoons ketchup
2 teaspoons soy sauce
4 teaspoons cornstarch
3 tablespoons water

Mix all the sauce ingredients in a bowl and set aside. Place the flour in a medium-sized bowl and dredge the chicken in the flour coating evenly. Shake off excess flour. Add a small amount of vegetable oil in a skillet and brown the flour-covered chicken. After the chicken is browned place the pieces in your slow cooker. Cover the chicken with your sauce and stir gently. Cook on low for 5 to 6 hours or on high for 2 to 3 hours.

Thamk you Kelly Buettner!

1 package beef cubes
3 potatoes, peeled and cuber
1 package coleslaw mix
1 bag of frozen mixed veggies
1 large container of tomato juice

Put all ingredients into the crock pot. Add water to the mixer at the very end to make more of a broth for the soup. Cook on high for approximately 6 to 7 hours. Add salt to taste.