Posts tagged with "recipes"

10 Slow Cooker Pantry Essentials

 (All posts may contain affiliate links or sponsored content. Please see my disclosure policy)

I don’t know about you, but one of my favorite ways to get dinner on the table each night is with my handy dandy slow cooker. It is such a time saver! Here is a list of items that I always try to have accessible in my pantry and fridge so that I can have a nice Slow Cooker meal ready in no time! Many of these items are often on sale BOGO so grab a few and keep extras on hand. If you have coupons to go with the items, you can really score a sweet deal!

1. Boxes of Pasta

2. Bags of Frozen Meatballs

3. Cans of Diced Tomatoes and Tomato Paste

4. Canned Mushrooms

5. Bottled Sweet N’ Sour Sauce

6. Pre Sliced Peppers and Onions (such a HUGE timesaver!)

7. Cartons and Cans of Vegetable Broth

8. Garlic

9. Jars of Pasta Sauce

10. Cuts of Meat (particularly keep on hand Chicken, Roasts, Pork Loins and Pork Chops) I always find the best Meat Markdowns at Super Target. These items are marked down because they need to be used that day or placed in the freezer.

Salted Caramel Pumpkin Crunch Bars with Miss Jones Baking Co. Vanilla Cake Mix

Disclosure: As a brand ambassador, I received products to facilitate this post. All thoughts and opinions are my own. Please see my disclosure policy)

I am thrilled to once again be partnering with Miss Jones Baking Co.! You may remember from my previous post HERE, that I made yummy Chocolate Raspberry Brownie Cheesecake Trifles with their Fudgy Brownie Mix and Miss Jones Chocolate Frosting Made with Coconut Oil. 

For today’s recipe, Salted Caramel Pumpkin Crunch Bars, I am using the Miss Jones Baking Co. Organic Vanilla Cake Mix. This is the mix that started it all! Miss Jones’ recipe for this moist, fluffy treat has the perfect hint of vanilla. It is simple yet delicious. I love how versatile this mix is too! Not only can you use it for cakes, but for cookies and bars like I did today. 

I don’t know about you, but when fall arrives that means one thing. Pumpkin everything! I am a huge pumpkin fan so I knew that I wanted to create a dessert with Miss Jones Baking Co. Organic Vanilla Cake Mix that incorporated my love of pumpkins and fall. I think that this recipe is a winner! My guys could not stop raving about how delicious that these bars are! I hope that you will enjoy them too!

Salted Caramel Pumpkin Crunch Bars

Ingredients:

1 box Miss Jones Baking Co. Organic Vanilla Cake Mix

3 eggs

3/4 cup melted butter

1 12oz. can evaporated milk

1 15oz. can pumpkin (not pumpkin pie filling)

1 cup sugar

1 cup chopped pecans

2 tsp. cinnamon

1 tsp. pumpkin pie spice

Himalayan Salt Grinder

Caramel sauce

Directions:

Preheat oven to 350 degrees and grease a 9×13 baking dish. In a bowl, mix eggs, pumpkin, sugar, evaporated milk and cinnamon. Pour mixture into the greased baking dish.

Sprinkle the dry Miss Jones Baking Co. vanilla cake mix on top of of the pumpkin mixture. Sprinkle with pecans then drizzle with melted butter.

Bake at 350 degrees for 50 minutes or until the middle is set. Let set for at least 30 minutes. Drizzle with caramel sauce then grind Himalayan Sea Salt on top of bars before serving. You could even serve with ice cream or whipped cream.

Enjoy! These bars are salty, sweet and oh-so delicious! They are definitely fall in every bite!

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Did you know that Publix carries a full lineup of Miss Jones Baking Co. products? You can also find their products on Amazon and other retailers. Check out their website HERE for a delicious lineup of products and location finder.

Be sure to follow Miss Jones Baking Co. on Instagram, FacebookTwitter and Pinterest

Slow Cooker Meat Loaf

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It’s been awhile since I have shared this delicious and easy recipe here on the blog, so I thought it was time to repost. This is a wonderful recipe to have on hand for those days when you know that life is going to be crazy! Slow Cooker Meat Loaf is sure to be your new family’s new favorite way to enjoy meat loaf! Yep, you read that right meat loaf in the slow cooker! Now I know that you may be skeptical of cooking meat Loaf in a slow cooker. I know that I was at first. But let me tell you, it is the Best meat loaf that I have ever had and it is so moist! My guys must think so too because they devoured the entire thing! I really think that you will love it and that it will be a staple in your menu rotation!

INGREDIENTS:

1 1/2-2 lbs. Ground Turkey (you could use ground beef as well, but I like how moist the ground turkey is for this recipe)

2/3 Cup Bread Crumbs

2 Eggs

1 Tsp Salt

1 Tsp Ground Onion

1 Tsp Garlic Powder

1/2 Tsp Pepper

1 Lb. Tri-Color Baby Potatoes Cut Into Quarters

1 Lb. Baby Carrots Cut into Halves

DIRECTIONS:

Take the first 7 ingredients and gently mix together. Form into a loaf and place in the middle of the slow cooker. Take the Quartered Potatoes and Baby Carrots and place around the outside edge of the meatloaf. Cook on low for around 5-6 hours.

About 30 minutes before taking off heat, mix together the glaze for the top of the meatloaf. Mix 1/4 cup ketchup, 3 Tbsp. brown sugar, and a dash of mustard. Mix together and place on top of the meatloaf. Cook for an additional 30 minutes just until the glaze is nice and set.

Serve and enjoy! I doubt that there will be any leftovers!

Biscuits and Gravy Casserole

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There’s nothing more comforting to me than a big plate of biscuits and gravy. YUM! There are even some nights that I will make this for dinner with a big bowl of scrambled eggs and we are all happy campers in this household! I recently came across this recipe for Biscuits and Gravy Casserole and I am sold! It is so delicious and super easy. Once I made it , I knew that I had to share with you all here on the blog. This would also be great to make for a church potluck or even Christmas morning!

Biscuits and Gravy Casserole (recipe adapted from Miss Information)

Ingredients

1 16oz. package of breakfast sausage

1 16oz. can Pillsbury Grands biscuits

1 packet of Country Gravy mix

1 1/2 cups Cheddar Cheese

6 eggs

1/2 cup milk

salt/pepper to taste

Directions

Preheat oven to 350 degrees.

Spray 9×13 baking dish and set aside.

Cook sausage. While sausage is cooking, take the biscuits and cut each one into 5-6 pieces and place into the greased baking dish. Place the cooked sausage on top of the biscuit pieces.

Sprinkle with the cheddar cheese.

Whisk the 6 eggs and milk together and season with salt/pepper. Pour over the biscuits and cheese.

Prepare the gravy mix according to the packet and drizzle on top of the casserole.

Bake at 350 degrees for 30-45 minutes.

Enjoy!

Peaches and Cream Pretzel Dessert

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Do you remember that delicious Strawberry Salad Dessert that used to be so popular back in the day? To this day I love that dish so much! I decided to take my own spin on it and create something using Peaches instead. I am in love with peaches during the Summertime and this Peaches & Cream Pretzel Dessert did not disappoint! I also used Gluten Free pretzels to make the dish Gluten Free. The real beauty of this dessert is the fact that it is so versatile and you can change up the fruit to use whatever sounds good! I am going to try Blackberries next as that would be delicious too!

*If you love this recipe don’t forget to Pin it HERE.

Ingredients:

2 cups crushed pretzels (I used Gluten Free but you can use regular as well)

3/4 cup butter, melted

3 tablespoons white sugar

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ounce) tub of Cool Whip

2 (3-ounce boxes) of Peach flavored JELL-O

2 cups of boiling water

2 (10 ounce) bags of frozen peaches

Directions:

Mix together the melted butter, crushed pretzels and 3 tablespoons of sugar.

Press the mixture into the bottom of a 9×13 pan.

Bake for 8-10 minutes just until browned and set aside to cool.

In the meantime, beat together the cream cheese and sugar. Fold in the Cool Whip.

Spread the mixture out across the cooled Pretzel crust.

Dissolve Gelatin in the Boiling water. Stir in the Frozen Peaches and let them set very briefly. Continue to stir until mixture is about the consistency of egg whites. Take mixture and spoon over the top of the cream cheese layer. Place in refrigerator to let set. I would give it at least 3-4 hours to set up.

Enjoy! You could even add more Cool Whip on the top if you desire. Think about taking this to your next picnic or potluck! I guarantee that there will be none left!

(recipe inspired from AllRecipes.com)

Sausage and Cheese Stuffed Zucchini Boats #LowCarb #Keto

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I don’t have to tell you that Keto and low-carb diets are all the fad these days. I have been trying to do the Keto thing and watch my carb intake for the past few weeks. In doing so, I have been finding that eating this way really is not that complicated. I made Sausage and Cheese Stuffed Zucchini Boats for dinner earlier this week and they are delicious! I made enough to have leftovers for lunch the next day- so easy yet so delicious and filling!

Ingredients:

4-6 zucchini washed and halved

1 jar marinara or pasta sauce

8oz. shredded mozarella cheese

1lb. cooked sausage

salt/pepper for taste

1/2 tsp. onion powder

 

Directions:

Preheat over to 350 degrees.

Scoop out the center of each of the halved zucchinis to make a “boat”.

Place in a greased baking pan.

Pour spaghetti sauce over each “boat”.

Spread cooked sausage and cheese evenly over each zucchini.

Sprinkle onion powder, salt and pepper over the entire dish.

Bake at 350 degrees for 15-20 minutes or until zucchini are tender and the cheese is bubbly.

Serve and enjoy! My entire family loved these!

Easy Chicken Pot Pie Recipe

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My mom has been making this homemade chicken pot pie for years, and now I make it for my guys! It is a go-to recipe that family asks for all of the time. Not only is it super easy and delicious, but you can also make it ahead of time and freeze it. I also whip up this recipe to take to friends who are sick or just because! I always get asked for the recipe and am happy to share my momma’s easy and delicious chicken pot pie!

Easy Chicken Pot Pie

Ingredients:

1 box of 2-count pre-made pie refrigerated pie crusts

2 cans of mixed vegetables

1 can of cream of chicken

2 cooked, seasoned chicken breasts, shredded (to save on time, I love to buy the rotisserie chickens and shred them)

salt/pepper for taste

onion powder for taste

Directions:

Preheat oven to 350 degrees.

Mix all the veggies, cream of chicken, shredded chicken salt and pepper and onion powder in a large bowl.

In a pie pan place one of the refrigerated pie crusts. Top the chicken mixture over the pie crust. Place the remaining pie crust on top of the veggie mixture. With a fork or knife, make sure to vent some areas in the top of the pie crust so that the steam can escape.

Bake for around 40 minutes or until pie crust starts to become brown and the chicken mixture is bubbly.

This yields one chicken pot pie. If you are going to use an entire rotisserie chicken, I would double the recipe and you could freeze one of the pies for later.

Serve and enjoy! We love to have this with a salad or fruit.

Prego® Cooking Sauces-Your Family’s New Favorite Pasta Optional Meal!

This is a sponsored conversation written by me on behalf of Prego®. The opinions and text are all mine.

We all lead super busy lives these days. We have demanding jobs, the kids are involved in sports and extracurricular activities, and the list goes on and on. The last thing that many of us have on our minds each morning is what we will be making for dinner that night. You are sure to put a big smile on your family’s face when you bring home a new family favorite with Prego® Cooking Sauces!

There’s no reason to wait for pasta night to bring everyone around a delicious Prego® family meal. All you need is chicken, 20 minutes, and Prego Cooking Sauce to create your family’s new favorite meal. The best part about Prego Cooking Sauces? They are pasta optional! We can enjoy “pasta night” more often without having to serve pasta – “just add chicken”.

Prego Cooking Sauces are available in three delicious varieties at your local Publix. Choose from Creamy Lemon Parmesan, Creamy Marsala, and Tomato & Fresh Ricotta. You are sure to be the hero of the dinner table when you stock up your pantry with these delectable Prego Cooking Sauces with the BOGO sale now through 8/3/2018. Head on over to Publix.com where you can check out all of the details!

My family and I enjoy lemon and Parmesan, so we were excited to try the Creamy Lemon Parmesan Prego Cooking Sauce that I picked up at my local Publix. Every bite was packed full of cream, Parmesan cheese, garlic and lemon. So delicious!

Using the Prego Cooking Sauce couldn’t be easier and did I mention that it is ready in just 20 minutes? I browned 1lb. chicken with 1tbs. of olive oil in a non-stick skillet until it was browned on both sides then added the 15oz. jar of Creamy Lemon Parmesan Prego Cooking Sauce. I simmered for 20 minutes, and voilà, dinner was ready! While the chicken was simmering, I roasted some asparagus with lemon zest and shallots in the oven at 375 degrees for 15-17 minutes. Asparagus makes the perfect compliment to lemon and Parmesan and it was definitely a hit with my guys paired with the Creamy Lemon Parmesan Prego Cooking Sauce!

No matter which variety of Prego Cooking Sauce that you choose, you are sure to have a new family favorite pasta optional meal!

Lemon and Shallot Roasted Asparagus

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One of my favorite veggies of recent has been asparagus. There is something about it that screams summertime and fresh. I wasn’t sure that my boys would enjoy it, but when I roast it in the oven, they seem to gobble it up! One of favorite ways to roast asparagus is with fresh lemon peel, shallots and olive oil. Yum!

Lemon and Shallot Roasted Asparagus

Ingredients:

1 bunch of fresh asparagus with the ends cut off

1 lemon zested

1 small shallot sliced finely

salt/pepper to taste

olive oil

Directions:

Preheat oven to 375. Place the asparagus on a baking sheet with the lemon zest and shallots. Drizzle with olive oil just enough to coat. Sprinkle with salt and pepper. Roast in the oven for around 15-17 minutes or until the asparagus is tender. Serve and enjoy! I could eat this every day!

Centsible Suppers: Barbecue Chicken Shepherd’s Pie

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It is once again time for Centsible Suppers with My Sweet Savings! This week I shopped at Walmart and everything for my meal was right under $10. I had a great idea for this week’s meal as it combines all of my favorite items from a barbecue chicken dinner into one dish- Barbecue Chicken Shepherd’s Pie! I have to tell you that my family loved this dish and I will definitely be making it again! This should be enough to feed 4-6 people easily. You could add in another veggie if your prefer to make the meal go even farther. 

Here is what I bought:

Rotisserie Chicken marked down to $3.74. TIP: If you go to Walmart in the morning, they often have meat on markdown. I always buy several chickens, take the meat off the bone and freeze it!

1 can of sweet corn, drained $0.50

1 bag of mild cheddar and monterey jack shredded cheese, $2.24

1 bottle of honey barbecue sauce, $1.27

1 carton of pre-made mashed potatoes cooked according to microwave directions on package, $2.78

2-3 diced green onions, $0.50 (I forgot to add them in the picture)

Directions:

Preheat oven to 350 degrees.

Shred the rotisserie chicken and place in a bowl. Pour 3/4 jar of the barbecue sauce over the chicken and mix together.

In a small baking dish, place the barbecue chicken as the bottom layer

Layer the corn on top of the barbecue chicken

Sprinkle on the diced green onion

Add half the bag of cheese (around 1 cup)

Pour over the remainder of the barbecue sauce

Top with your cooked mashed potatoes and sprinkle with some seasoned salt.

Bake until bubbly around 20-25 minutes. During the last few minutes of baking, turn up the heat on the oven and let the potatoes broil.

Serve and enjoy! If you make this dish I would love to hear what you think!