Peanut Butter Fudge

Fudge can be as simple or as intricate as you make it. In the case of the peanut butter fudge that I created the other day, I kept it simple.

Here's what you'll need:

• 2 cups sugar
• 1/2 cup milk
• 3/4 cup peanut butter
• 1 tsp vanilla

Bring the sugar and the milk to a boil, then boil it for 2 1/2 minutes. Do not over or underboil. This is crucial. Remove from heat, and mix in the peanut butter and vanilla until creamy. Pour into a greased (or parchment papered) 8x8 baking dish and freeze for 15 minutes. Remove from the freezer and allow the fudge to warm to room temperature. 

Blueberry Glazed Chicken Breasts or Ribs

This is a new one that we haven't tried yet. I'll post pictures once it's cooked and again with prep if we like it and make it again.

What You'll Need:

• 1 rack of ribs OR 6 chicken breasts
• 1 1/2 tsp garlic salt
• 1 tsp dried sage
• 1 pint blueberries
• 1/4 cup balsamic vinegar
• 1 tbsp fresh thyme
• 2 garlic gloves, minced
• 1/4 tsp Lawry's Seasoned Salt

Freezer Prep:

• Label Freezer Bag with "Blueberry Glazed (Meat)." and date XX/XX. Instructions: "Thaw overnight. Cook 6 hours on LOW."
• Season meat of choice with garlic salt and dried sage. Add to freezer bag.
• Make blueberry glaze, allow to cool 10 minutes, then add to freezer bag. 
• Close bag tightly and freeze up to 3 months.
• When you're ready to prepare, thaw overnight, then add to greased crockpot and cook on LOW for 6 hours.

Blueberry Glaze:

• Add the blueberries, balsamic vinegar, thyme, garlic, and Lawry's to small pot. Bring the contents to a boil, cover, and cook for 5 minutes. 
• Allow to cool 5-10 minutes, then blend until smooth.

Cream Chipped Beef

More commonly referred to as SOS (Sh!t on a Shingle), this is one of my go-to meals when I'm not feeling very "adult-like" for dinner. I also make it a lot on the weekends so that I have something to heat up if I'm not feeling like a true meal either. So.... basically, this is my lazy food. When I make it, I'm typically feeding me, the hubs, one kid (E doesn't like it) and the neighbor. The batch below gives me about 8 slices of bread's worth of sauce. Double to feed more than 4 adults.

What You'll Need:

• 4 packages Buddig Beef, sliced into squares
• 1/2 cup butter
• 1/2 cup flour
• 1 tsp pepper
• 1 tsp salt
• 1 tsp garlic powder
• 4 cups milk

How to Prepare:

• Slice meat and set aside
• Melt butter in a large pot (I use my spaghetti pot)
• Once melted, add flour, salt, pepper, and garlic powder until blended. Add milk, and stir continuously until it thickens and boils. Reduce heat and add the beef. Stir occasionally for 2-3 minutes, then let sit over low heat.
• Serve on toast.

Crockpot Cranberry Glazed Pork Roast

I know I have a lot of favorites. It's a weakness. When I like something, it normally becomes a temporary favorite. This is seriously one of the easiest things to make for dinner (only 4 ingredients) and it's super yummy the first time, and reheated. We serve this with Bob Evan's loaded mashed potatoes and it's FANTASTIC! We eat it at least once a month, twice if I can find pork on sale.

What You'll Need:

• 2 - 3 lb pork shoulder
• 1 can whole berry cranberry sauce 
• 1/4 cup honey 
• 1/4 cup minced garlic (I use the one in the spice aisle, not fresh minced garlic)

How to Prepare Same Day:

• Place pork shoulder in greased crockpot.
• Cover with cranberry sauce, honey, and minced garlic.
• Cover and cook on WARM 8 hours.
• Serve with loaded mashed potatoes and dinner rolls.

How to Freeze:

• Label freezer bag with "Cranberry Glazed Pork Roast", XX/XX (month/year), and these instructions: "Thaw overnight. Cook LOW 8 hours."
• Place pork inside of freezer bag.
• Cover with honey, then minced garlic, then cranberry sauce. 
• Close bag, and remove excess air. Roll around to coat pork with sauce, then freeze up to 3 months.
• Thaw overnight in refrigerator.
• Grease crockpot, then pour contents of bag into crockpot. Cook LOW 8 hours.

Loaded Chicken and Potatoes

This is a fall/winter favorite. I fed it to my sister the night before she was induced, and she LOVED it! It's a great warm meal, and is great with some garlic toast! This recipe was super popular on Pinterest for a long time, but I switched it up a bit to make it my own since I'm not a fan of the super spicy. To increase the heat, add some hot sauce or red pepper.

What You'll Need:

• 2 lbs chicken breasts, cubed (raw)
• 6 medium red potatoes, diced 
• 1/3 cup olive oil
• 1 1/2 tsp salt
• 1 1/2 tsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp minced garlic
• 2 cups shredded cheddar
• 1 cup bacon, cooked and crumbled
• 1 cup green onion, diced

How to Prepare:

• Cook your bacon until crispy. Crumble, and set aside. (I normally use scissors to but it up prior to cooking it. I'm lazy like that).
• Cube chicken and potatoes and put in large mixing bowl.
• In a separate mixing bowl, combine olive oil and spices. Add to chicken and potatoes, coating as evenly as possible.
• Cook at 400* for 45 minutes. Remove from oven, top with cheese, bacon, and green onion. Return to oven until cheese is melted and bubbly (10-15 minutes).
• Serve with sour cream and garlic toast.

Pizza Ravioli

This is a great, quick dinner option when you're looking for something fun for you and the kids! Double the recipe to serve more than 3 people.

What You'll Need:

• Small package of cooked and drained cheese ravioli
• 1/4 cup finely chopped yellow pepper
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped sweet onion
• 1/2 cup pizza sauce (I add an extra tablespoon or two normally)
• 1 package mini pepperoni
• 1/2 bag shredded mozzarella cheese

How to Prepare:

• Cook ravioli according to package directions. Put in large mixing bowl.
• Add pizza sauce, peppers, onion, and mini pepperoni to sauce pan. Heat through.
• Pour sauce onto ravioli and mix well. 
• Add to individual bowls or plates and top with shredded mozzarella.

Hershey Kiss Cookies

If y'all know me, you know these are my favorite. I ditch birthday cake every year and request that my mom make these for me. Hershey Kiss Cookies (aka peanut butter blossoms) are comfort food at its finest. This recipe was my grandmother's and if you need some basic peanut butter cookies, simply remove the need for Hershey Kisses!

What You'll Need:

• 1 3/4 cups sifted flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup butter, creamed
• 1/2 cup peanut butter
• 1 egg
• 1 1/2 tsp vanilla
• extra sugar
• Hershey Kisses

How to Prepare:

• Add all dry ingredients to a large mixing bowl. Stir together until just combined. 
• Add all wet ingredients to the bowl and mix until a dough has come together.
• In a small bowl, pour approximately 1/3 cup sugar.
• Make dough into small balls and roll in sugar. Place 2 inches apart on baking sheet (cover baking sheet with aluminum foil first).
• Unwrap Hershey Kisses (I start with 30 and then unwrap as I go when I've hit more than 30 cookies - my daughter doesn't really care for the chocolate, so some of my cookies are plain).
• Bake at 375* for 8 minutes. Remove from oven, add a Hershey Kiss to the center of each cookie, then return to oven for 2 minutes.
• Remove from oven, and cool on baking sheet for 3-5 minutes. Transfer to cooling rack. 

No Bake Cookies

These cookies are my go-to when I need a lot of cookies and I don't have a lot of time. It's a 15-20 minute process from start to eating!

What You'll Need:

• 1/2 cup butter
• 1/2 cup milk
• 2 cups sugar
• 4 tbsp cocoa powder
• 2 tsp vanilla
• 1/2 cup peanut butter
• 3 1/2 cups quick oats

How to Bake (well, not bake):

• Place a large pot over medium heat
• Add first four ingredients to pot and heat until boiling, continuously stirring
• Boil for one minute (this is crucial - not longer, not shorter)
• Add last three ingredients, stir until blended, remove from heat
• Scoop 1 tbsp scoops onto aluminum foil and allow to cool before eating

Chocolate Salted Caramel Cookies

OOOOOMMMMMMMGGGGGG! Yesterday I was racking my brain for where I put a salted caramel cookie recipe and couldn't find it so I made one up. See, I try to bake for all of the birthdays at our office, and I had a Thirty-One Better together meeting, so I thought I'd kill two birds with one stone. I was really craving these cookies I made a few months ago, and was devastated that I couldn't find the recipe, but then I made one up and it was incredible! I mean, incredible. The best way to describe it is like a brownie in a cookie with a little sweet, a little salty. MMMMM! So here it is!

What You'll Need:
2 cups flour
1 1/2 cups sugar
2/3 cup brown sugar
3/4 cup cocoa powder
1 tsp baking powder
1/8 tsp salt
1 tbsp water
1 cup butter, softened
2 eggs
2 1/4 tsp vanilla
1 bag caramel chips
                                          Sea Salt

What to Do:

• Mix all ingredients together until a nice batter is formed. I like to put all of my dry ingredients in first, mix them a bit, then add my wet ingredients. Add desired amount of caramel chips (I used 1/2 bag but I don't like a lot of chips in my cookies). Mix together, then put the batter in the freezer until your oven is preheated (this will prevent the cookies from being too flat).
• Preheat oven to 350*. Once preheated, line baking sheets with aluminum foil and place small balls of dough 2 inches apart. 
• Bake for 8-9 minutes, and sprinkle a pinch of sea salt on the top of each cookie. Allow to cool 3-5 minutes then transfer to a cooling rack for 10 - 15 minutes (or eat after 5)!

Crockpot Beef Roast and Carrots

Because I'm super adventurous with my food (you can stop laughing now), I added a few of my own spices to the traditional recipe, and dang it, was it good!

Here's what you'll need:

• 2 lb boneless beef chuck shoulder
• 1 pound carrots, peeled and chopped into bite-sized chunks
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• roast seasoning packet
• pinch of rosemary
• pinch of sage

To prepare same day:

• Place roast and carrots in crock pot
• Mix olive oil, vinegar, seasoning, and spices together in a small mixing bowl, then add to crock pot
• Cook LOW for 8-10 hours

To freeze:

• Label freezer bag with "Crockpot Beef Roast" and XX/XX. Instructions: "Thaw 1-2 days, then Cook LOW 8-10 hours"
• Place all ingredients in freezer bag. Seal tightly and shake to ensure seasoning, spices, and liquid covers roast.
• Freeze up to three months.
• Thaw 1-2 days prior to preparation
• Cook LOW 8-10 hours

Crockpot Chili

I love chili. It doesn't always love me, but I sure do love it! I have several chili recipes that I'll be posting. This is my favorite "soupy" chili. It's definitely made for those cool winter days, and is absolutely delectable when topped with some crackers and cheese.

Here's what you'll need:

• 1 1/2 pounds ground beef, lightly browned
• 1 each green, yellow, red, and orange pepper, diced
• 1 diced sweet onion
• 1 tbsp minced garlic
• 1 tbsp garlic powder
• 1 tbsp cumin
• 2 tbsp chili powder
• 1/2 cup ketchup
• 1 can diced tomatoes
• 1 can chili beans
• salt and pepper to taste

To prepare same day:

• Brown ground beef, drain and add to greased crock pot
• Add all other ingredients and stir
• Cook on LOW 7-8 hours or HIGH 4 hours

To freeze:

• Label freezer bag "Crockpot Chili" and XX/XX. Instructions: "Thaw overnight. Cook LOW 7-8 hours"
• Lightly brown ground beef, drain, and allow to cool 10 minutes. 
• Add to freezer bag. Cover with all remaining ingredients and seal bag. 
• Freeze up to 3 months.
• To serve: thaw overnight. Empty bag contents into greased crockpot and cook on LOW 7-8 hours.

Crockpot Chicken Tacos

These are absolutely delicious on their own, but I like to add shredded lettuce, sour cream, and cheese to mine. My husband adds fresh diced tomatoes as well.

Here's what you'll need:

• 3 boneless chicken breasts
• 1 diced green pepper
• 1 diced yellow pepper
• 1 diced orange pepper
• 1 diced sweet onion
• 1/2 bundle cilantro
• 2 taco seasoning packets
• 8 oz chicken broth

To prepare same day:

• Add chicken to a greased crockpot and cover with vegetables. 
• Pour in chicken broth, taco seasoning and cilantro. Stir together. 
• Cover and cook on LOW for 8 hours. 
• Adjust the crockpot to WARM and break up chicken. Cook additional 10 minutes, then serve on tortilla shells, tortilla chips, and with toppings of choice.

To freeze:

• Label freezer bag with "Crockpot Chicken Tacos" and date XX/XX.
• Write instructions "Thaw overnight. Cook LOW 8 hours."
• Add all ingredients to freezer bag, seal tightly, and freeze up to 3 months.
• To serve: thaw overnight, and add to crockpot. Cook on WARM 8 hours.
• Adjust crockpot to WARM and break up chicken. Cook additional 10 minutes, then serve on tortilla shells, tortilla chips, and with toppings of choice.

Eggless Banana Bread

A co-worker has a son with an egg allergy and I wanted to make something nice for them upon the arrival of their second child. I scoured the Internet and combined several recipes to come up with this eggless banana bread recipe. It's a favorite and is great warm with just a sliver of butter.

Here's what you'll need:

• 4 ripe bananas
• 1/2 cup melted butter
• 1/2 cup milk
• 2 tsp vanilla
• 3/4 cup brown sugar
• 1 tsp baking soda
• 1 pinch salt
• 1/2 tsp cinnamon
• 1 1/2 cups flour

To prepare:

• Preheat oven to 350*
• In a mixing bowl, mash bananas and then mix together with melted butter
• Add in milk and vanilla and mix until smooth(ish) batter forms
• Add in sugar, baking soda, salt, and cinnamon and mix until there are no more lumps of brown sugar
• Add in flour - stir gently (I use a spatula at this point) until just combined. DO NOT OVERSTIR. There should be no visible flour at this point
• Pour batter into a greased bread pan and sprinkle just a tad of cinnamon on top
• Bake for one hour
• Allow to cool 30 minutes before removing from pan, then allow to sit 15 minutes before slicing

Bagel Dip

WARNING - this is a very popular party item and goes fast! Double the batch if you're serving to more than 5 people! Enjoy!

Here's what you'll need:

• 2 bricks of cream cheese (16 oz total)
• 3 jars Old English (15 oz total)
• 1 tbsp garlic powder

Allow cream cheese to soften at least 15 minutes before mixing. Mix all ingredients together until combined. Refrigerate until 15 minutes before serving.  Serve with torn-apart bagels, pita chips, or pretzels.

Oatmeal Cookies (Oatmeal Chocolate Chip Cookies)

**Photos will be added the next time I bake**


What You'll Need:

• 1 cup softened butter
• 2 eggs
• 1 1/2 tsp vanilla
• 1 cup sugar
• 1 1/4 cup firmly packed brown sugar
• 2 cups flour
• 1 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 3 - 3 1/2 cups quick oats
• 1/2 bag chocolate chips (optional)

Preheat oven to 375*. Mix all ingredients except quick oats and chocolate chips until combined. Add in oats and chocolate chips and stir by hand. Roll dough into small balls and place on aluminum foiled baking sheet. Bake for 11 minutes. Let rest on baking sheet for 3 minutes, then transfer to cooling rack. 

Crockpot Cheesy Chicken and Rice

**Photos will be added at my next prep session. This is one of our family favorites!

What you'll need:

• 3-4 chicken breasts
• 1 can cream of chicken
• 1 sweet onion, diced
• 1 green pepper, diced
• salt
• pepper
• 1 bag microwave rice
• 1 bag shredded cheddar

To prepare for same day:

• Grease your crockpot
• Place chicken breasts in the bottom of the crockpot
• Top with cream of chicken, diced sweet onion, and diced green pepper
• Add a pinch of salt and a pinch of pepper
• Cook on LOW 8-10 hours
• 15-30 minutes prior to serving, microwave your rice 
• Add rice and shredded cheddar to the crockpot and stir, making sure your chicken is breaking up
• Cook 15-30 minutes (long enough for cheese to melt and flavors to combine)
• Enjoy!

To freeze:

• Label a freezer bag with "Cheesy Chicken and Rice  XX/XX (date)" and the following instructions - "Thaw overnight. Cook on LOW 8-10 hours. Add rice & cheese prior to serving."
• Place your chicken in your bag, then cover with cream of chicken, diced onion, and diced green pepper
• Add a pinch of salt (I use garlic salt when freezing) and a pinch of pepper
• Seal the bag and make sure all of the air is out of it
• Freeze up to 3 months
• When ready to prepare, thaw overnight. Grease your crockpot in the morning and add the contents of the bag to your crockpot. 15-30 minutes before serving, add your microwaved rice and cheese.

At our house, this is a hit because the flavor is wonderful and it reheats well. My husband likes to add hot sauce to his for the extra kick that the kids and I just can't handle.

Crockpot Apple Pork Tenderloin

**This is a recipe I just prepared to freeze last night. I'll update with photos once it's in the crockpot and try to remember to get step-by-step photos the next time I prep.**

Here is what you'll need:

• 1.5 - 2 lb Pork Tenderloin
• 2 Apples, cored and sliced (I used Fuji) - only 1 if you plan to freeze.
• Nutmeg
• Honey

To prepare for same-day cooking:

• Core and slice your apples, set aside in a bowl.
• Lay your pork tenderloin on a cutting board and create slices that go 2/3 way through the tenderloin. Do not cut all the way through. You'll repeat this for the length of the tenderloin.
• Place 1-2 apple slices in each of the slices of the tenderloin. Do not use all of the apple slices.
• Grease your crockpot and line the bottom with half of the remaining apple slices.
• Place the stuffed pork tenderloin into the crockpot, on top of the apple slices.
• Sprinkle nutmeg and honey over the pork tenderloin.
• Cover with the remaining apple slices, then lightly sprinkle nutmeg and honey over the apple slices.
• Cook on LOW for 6-8 hours.

To prepare for freezer:

• Label a freezer bag with "Apple Pork Tenderloin, XX/XX (date), and these directions: "Thaw overnight. Core & slice one apple. Place 1/2 apple slices in crockpot, then pork, then remaining apple slices. Cook LOW 6-8 hours."
• Core and slice ONE apple, set aside in bowl.
• Lay your pork tenderloin on a cutting board and create slices that go 2/3 way through the tenderloin. Do not cut all the way through. You'll repeat this for the length of the tenderloin.
• Place 1-2 apple slices in each of the slices in the tenderloin. Use all of your apple slices.
• Gently place your pork tenderloin into your freezer bag. Lightly sprinkle nutmeg and honey over the pork tenderloin.
• Close the bag, make sure all of the air is out before final seal.
• Place in freezer up to 3 months.
• When you're ready to make the meal, remove from the freezer and thaw overnight in the refrigerator. The day you're making the meal, core and slice one additional apple and place half of the apple slices into the greased crockpot. Place the tenderloin on top of the apple slices, then top with the remaining apple slices. Sprinkle with nutmeg and honey and cook on LOW for 6-8 hours.

Some recipes I found called for diced red onion to be used as well, but I wanted to try it without the onion first. If you choose to use an onion, add it after the pork has been placed either in the freezer bag or crockpot. You'll want those to surround the pork. Happy eating!

Recipe Overview

For those that know me, I love to bake. Always have, and it's my outlet when I'm avoiding cleaning, waiting on laundry, stressed, or want to bring some cheer to other people. It's kind of my thing. In the past few year, I've taken to cooking, not just baking. I've found that what works best for our family is to take a few hours one day every couple of weeks and prep freezer meals that can be thrown in the crockpot.

As I come across new recipes, I'll be sure to post them on this blog. When I use a recipe from another site, I'll link to it, but most of the time, I mix and match things that I find online and make it my own. In that case, there likely won't be a link because they're recipes I've been making for a year and it's so far from the original, a credit can't be given.

I hope you all enjoy these recipes as much as we have!