Tag Archives: recipe

Smushed Taters In The CrockPot

Oh my! I think I’ve finally recovered from my Thanksgiving food coma… have you? I’ve tried to hold off on posting too many new recipes lately because some of you may not even want to think about cooking so soon after Thanksgiving but I just had to share this one. These are so good I could probably eat a whole batch by myself!

A while back I posted our Smushed Taters recipe and that was a hit in our home. Well, at one of the Thanksgiving square dance dinners we attended there was a dish that reminded me of this recipe except that it had been made in the crockpot. Hmmmm…. what? Why had I never thought of this. I didn’t get a chance to get the recipe but here is how we made our version last night. Which was another smashing hit when served with Steamed Asparagus and Broiled Parmesan Tilapia!

I think I want to give this a try with red skin potatoes or cauliflower at some point.

Smushed Taters In The CrockPot

Ingredients:

  • 6-8 potatoes, peeled and washed well
  • 1/2 stick butter, cut into pats
  • non stick spray
  • Salt and pepper (We like Lawry’s Garlic Salt)
  • shredded cheese
  • chives, optional
  • bacon bits, optional

Directions:

Spray your crockpot well with nonstick spray.

Place the potatoes in the crockpot and cover. Cook on low for 4-5 hours or on high for 2-4 hours, just until tender. (I didn’t add any water but you may want to add a little if they seem like they are drying out.)

Take a potato masher or large fork and slightly mash the potatoes.

Place the pats of butter on top.

Season as desired.

Top with shredded cheese, chives, and bacon bits. Cover and cook an additional 5-10 minutes or until the cheese is melted.

Serve as is or with sour cream.

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Preventing The Back To HomeSchool Meal Planning Madness

**This post does contain some affiliate links which could possibly earn me a small commission if a purchase was made through them. These links help to support our blog and our family.

Hmmm… have you thought about what you’ll be feeding those hungry learners? If your kids were in public school you may not have had to think much about it before. If you plan to homeschool then you will be feeding them at least three meals a day and maybe a few snacks in between.

This can turn into a chaotic juggling act if you aren’t prepared. How do we prevent meal time chaos in our home? By meal planning. I even plan out snacks sometimes so I don’t forget to include them on my grocery list. Check out this link for some Healthy Snacks to Go.

10 snacks your kids can make star (1)

It might seem like a lot of trouble but when you find a system that works for then it is so easy. It will actually save you time and money in the long run. This is also a helpful thing even if you don’t homeschool.

Check out this post for some quick and easy breakfast ideas to help you beat that morning chaos and fill those tummies with a nutritious breakfast to start their day off right. Here is another link for even more ideas: The Healthy Breakfast Book. Continue reading Preventing The Back To HomeSchool Meal Planning Madness

Nanny’s No Bake Coconut Cream Pie

Coconut is one of my favorite flavors and I’ve been severely deprived lately. That changed over the 4th of July week though when I made this delicious pie. I didn’t pay attention and made too much filling … Oops! This recipe should be just enough for an 8 or 9 inch pie though.

I have been ‘cheating’ and using the store bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores.  Continue reading Nanny’s No Bake Coconut Cream Pie

Haystacks aka Noodle Cookies

As promised I will share the recipe for the cookies we made earlier today. These are super easy to make and I had made two batches, or about four dozen cookies, in less than 30 minutes.

I’ve always called them haystacks but Mr. Awesome knows them as Noodle Cookies. You can probably add other ingredients, desired or maybe even swap the butterscotch chips for chocolate ones.

Mr. Awesome likes them without marshmallows but with plenty of peanuts. The kids like them with marshmallows. That’s how I ended up making two batches.

Haystacks aka Noodle Cookies

Ingredients:

  • 11-12 oz bag butterscotch chips
  • 3/4 c. Peanut butter
  • 10-12 oz Chow Mein Noodles
  • 1/2 – 1 c. Salted peanuts, optional
  • 3 1/2 c. Mini marshmallows, optional
  • Directions:

  • Line two baking pans with wax paper.
  • Place the chips in a medium to large size bowl. Microwave on 50% for 1-2 minutes or until mostly melted.
  • Stir in the peanut until smooth.
  • Add other ingredients and stir until well coated.
  • Drop by spoonfuls onto the prepared pans.
  • Cool in the refrigerator for 10-20 minutes.
  • Enjoy!

Cheesy Garlic Skillet Biscuits

Mmmmm…. these were so good. The idea for these came about as I had forgotten to take the rolls out for my Cheesy Garlic Pull-apart Bread to go with dinnerWe’d had a very busy day dealing with ants.

I happened to have some canned biscuits (and mozzarella cheese sticks) in the fridge from the weekend. I had planned to use the biscuits for Monkey Bread on Saturday but as that is one of William’s favorite breakfasts and he wouldn’t have been able to eat it I chose not to make it.

This is also a great recipe to let the kids help with as they can cut the cheese sticks and wrap the biscuits around the cheese.

Cheesy Garlic Skillet Biscuits

Ingredients:

  • 2 cans biscuits (I used 2 -10 ct tubes)
  • 1/2 stick butter
  • 1 T minced garlic
  • 1 t. Italian seasoning
  • 3 sticks mozzarella
  • Extra cheese for top, optional

Directions:

Preheat oven to 400.

Cut each cheese stick in quarters.

Wrap one biscuit around each piece of cheese.

Melt the butter in a large cast iron skillet. Add seasonings and cook 1-2 minutes.

Turn off heat.

Carefully place the biscuits into the skillet, turning once to coat each biscuit with butter.

You could sprinkle with Parmesan cheese at this point, desired.

Bake 10-12 minutes

Sprinkle with grated cheese, if desired.

Cool 5-10 minutes and serve.

My First Simply Earth Essential Oil Box

Whew! The past week has been CRAZY here! I mean a full moon almost always causes chaos but a  super blood moon can wreak all kinds of havoc in my house! On top of that I decided to rearrange a couple of rooms… lol… we only have a couple of rooms, right? Just kidding, but just because our house is small doesn’t make it any easier.

Things are finally getting settled down and everything is pretty much organized, well at least as organized as it can be for now, so I’ve been trying to catch up on some things that I need to work on. As I was checking emails I noticed that I was scheduled to get a box from Simply Earth (yep, that’s an affiliate link at no cost to you) and panic set in for a moment as I wasn’t 100% sure that I had indeed received it. After running to the bedroom to check I did find the package safe and sound waiting for me to open it. I grabbed the phone and filmed a quick video to post on YouTube. (See the video below.)

I was so happy to open it up and see what all they had sent me. I just wanted to share it with everyone and what a better way to do it than a video? I love essential oils and I am always trying out new blends and recipes. Sometimes it gets complicated to know what is what and where to get it.

I can’t thank them enough at Simply Earth as they have made my life so much simpler by including almost everything I need for the recipes that they sent with this box. These are all recipes that I will be trying out soon in our home, especially that Sore Muscle Roll On!

So, if you haven’t watched the video you are probably waiting for me to tell you what exactly was in this box that has me so excited…

This February Essential Oil Box from Simply Earth included:

  • four essential oils: lemon, oregano, ravensara, and defender blend
  • menthol crystals
  • coconut oil
  • 3 roll on bottles
  • 1 small bottle
  • 2 inhaler tubes
  • 6 recipe cards

 

 

Pretty awesome, huh? That’s not all though as Simply Earth is on a mission to make it easy and affordable for people to have a natural home while giving 13% of their profits to help end human trafficking.

If you want to check out their site and maybe grab a box of your own then use my code KIRBYSKORNERFREE to get a $40 gift card emailed to you after subscribing on your first box (SUBSCRIPTION CAN BE CANCELLED ANYTIME).

If you like the essential oil diffuser in the video you can get yours here and the wooden storage box here.

Note: The only thing that I was lacking when I made up my recipes was some oil droppers. These make things so much easier when trying to measure out the drops precisely. You can probably order them from the Simply Earth site or get some here.

 

Kid-friendly, Freezer-friendly, Three Bean Soup Recipe:

Kid-friendly, Freezer-friendly, Three Bean Soup Recipe:

This delicious soup is perfect for a cold January day! It’s super simple to make, kid-friendly, freezer-friendly, and inexpensive – ‘cause we need a little break after last month, amen?

It dresses up fancy for a potluck or company, but I’m actually just making it for lunch at home (yum!) Check it out here: Kid-friendly, Freezer-friendly, Three Bean Soup Recipe

**This post contains an affiliate link!

 

Blackberry Pig in a Poke

Blackberry Pig in a Poke

For the Dumpling Dough:

  • 2 c. self rising flour
  • 2 T. Shortening
  • 1/2 c. – 1c. milk, (maybe a tad more) just enough to get the dough soft

For the filling:

  • 2-3 c. blackberries
  • 1 c. sugar

For the glaze:

  • 1 c. butter, softened
  • 1 1/2 c. brown sugar
  • nutmeg, optional

Directions:

You will need a large pot with boiling water and a cheesecloth or flour sack. (I used a large flour sack towel.

Gently mix the blackberries and sugar together, let sit.

Mix the shortening into the flour until crumbly. Add the milk to form a soft dough. Roll the dough out, on a lightly floured surface, into a rectangle. Get it about 1/4 to 1/2 inch thick.

Now take the blackberries and spread them onto the dough leaving about 1/2 inch from the edges.

Carefully roll the dough up, like a jelly roll, and form into a circle.

Be very careful and place this onto your cheesecloth or flour sack. Tie the ends up tightly.

Now drop this into your boiling water and let cook 20-25 minutes. Watch closely to prevent boil overs.

While the dumpling is cooking you can mix the glaze.

Whip the butter with a fork or mixer and then gently stir in the brown sugar.

When the dumpling is finished cooking remove it from the water. I let mine sit in the colander for 5-10 minutes.

Then carefully open it up and slice it or spoon it out of the sack. (You could try to transfer it to a pretty platter but mine didn’t make it that far when they found out what I had made.)

Then spoon some of the brown sugar glaze on top, it will melt into the dumpling.

Gently sprinkle, or grate, a bit of nutmeg on top.

Enjoy!

I think this would also be good with some vanilla ice cream.

If you aren’t crazy about the brown sugar glaze you can try this one:

Glaze:

  • 1 c. butter, softened
  • 2 c. powdered sugar
  • 1 t. vanilla
  • 2-3 T milk

Directions:

Whip the butter until fluffy.

Gradually add in the sugar.

Add the vanilla and mix well.

Add just enough milk to make it spoonable.

Serve over the dumpling or your favorite dessert.

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Hot Cocoa

My kids, and myself, love Hot Cocoa. The weather right now is just right for sipping on a steamy cup. I have many fond memories from when we lived in Virginia and North Carolina that involve this delicious treat. It is even better after coming in from building snowmen and having snowball fights.

We haven’t seen any snow since we’ve moved to Florida several years ago but the weather still gets a bit nippy. This weekend was definitely cocoa weather. I used the Keurig to make my cocoa to take out to the woods with me. Just place the cocoa in your mug and set it under the Keurig. You don’t need a K-cup as the hot water will flow right through it, into your cup, and Voila… Hot Cocoa. Enjoy it as it is or add some marshmallows.

We also enjoy making this when we have our ‘Polar Express’ parties… hopefully I’ll be writing a post about this soon. This is also a great treat to take camping with you to enjoy on those crisp mornings.

I have two versions of this and you can try them both to find your favorite. I often make double batches as we can go through quite a bit of this rather quickly. (You will need a large container with a tight lid to store this in.)

Hot Cocoa (Cheaper version)

Ingredients:

  • 2 c. powdered milk
  • 3/4  – 1 c. sugar
  • 1/2 c. powdered creamer
  • 1/3 c. unsweetened Cocoa
  • marshmallows (optional)

Directions:

Mix everything together and place in a sealed container.

Spoon about 1/3 cup of mix into a mug. Add boiling water and stir.

Top with marshmallows and serve… this will be HOT!

This next recipe is just as easy to make but it can be a little more expensive depending on the price of the chocolate mix you use.

Hot Cocoa (Richer version)

Ingredients:

  • 2 c. powdered milk
  • 1/2 c. powdered chocolate milk mix (Nestle)
  • 1/2 c. powdered creamer
  • 1/2 c. sugar
  • 1/8 t. salt

Directions:

Mix everything together and place in a sealed container.

Spoon about 1/3 cup of mix into a mug. Add boiling water and stir.

Top with marshmallows and serve… this will be HOT!

Shepherd’s Pie in a Skillet

This recipe is fairly simply and easy to put together. You could leave off the French Fried Onions if you like. I might also try it with some shredded cheese the next time I make it.

If you don’t have an oven proof skillet you could transfer the meat mixture to a 9×13 greased casserole dish and bake.

** I have been informed that is technically a ‘Cottage Pie’ as it does not contain lamb… but you could make this with ground lamb if you like.

Shepherd’s Pie in a Skillet

Ingredients:

  • 2-3 c. Mashed Potatoes
  • 1 lb. hamburger
  • 1-2 T. olive oil (optional)
  • 2 T.  all purpose flour
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 pack Lipton dry onion soup mix
  • 1/4 c. ketchup
  • 1/2 c. water
  • 2 T. Worcestershire sauce
  • 2 t. dry mustard
  • 1 can of mixed vegetables, corn, or green beans, drained (or use 1-2 c. steamed veggies)
  • salt and pepper, to taste
  • 1 c. French’s Fried Onions (optional)
  • 1/2 c. shredded cheese (optional)
  • parsley (optional)

Instructions:

Preheat oven to 350

Brown the hamburger in an oven proof skillet. Drain the grease and rinse, if desired. If you drain the grease you may wish to add olive oil.

Add the flour to the cooked hamburger and heat on low for 1-2 minutes.

Stir in the soup, dry soup mix, ketchup, worcestershire sauce, water, and mustard. Stir until mixed thoroughly. Remove from heat.

Smooth the meat mixture into a layer. Top with the drained veggies. Then spread the mashed potatoes over everything and smooth out to the edges.

Top with the French’s Onions and/or the cheese. Sprinkle with parsley, if desired.

Bake for 20-25 minutes until the potatoes are lightly browned.

Serve HOT!

 

 

Daddy Can’t Wait Casserole: Crockpot Version

This is the crockpot version of one of my favorite recipes. I got this recipe from a church dinner. Serve with mashed potatoes and rolls.

Daddy Can’t Wait Casserole: Crockpot Version

Ingredients:

1 lb ground hamburger, or ground turkey, browned

1-10 or 12 oz bag of frozen mixed vegetables, steamed

1 can tomato soup

1 pack onion soup mix, optional

1-2 c. shredded cheese, I usually use cheddar

Directions:

Place the browned ground beef in a crockpot.

Add the remaining ingredients except the cheese.

Cook on low 2-3 hours on low or 1-2 hours on high.

Top with shredded cheese.

Cook 10-20 minutes until cheese melts.

Set to low until ready to serve.

Markdown Meals: Chicken Salad on Croissants

I have been doing a lot of grocery shopping at Walmart just because it is so close to me. Normally I really dislike Walmart and if there was another grocery store closer to me then I’d probably go there but right now Walmart it is.

I happened to pass by the deli section and found these rotisserie chickens marked down to $2.01! I’m not sure what they normally sell for but I grabbed two of them. One Traditional and one Lemon Pepper. I had also snagged a package of mini croissants on the mark down cart for less than $3.00.

Today I used the traditional chicken to make Super Easy Chicken Salad croissants. I served these with some cherry tomatoes on the side for a quick lunch.

Here is the recipe:

Super Easy Rotisserie Chicken Salad

Ingredients:

  • 1 cooked rotisserie chicken (or use 2-3 cooked chicken breasts), shredded
  • 1/3 c. mayo
  • salt and pepper to taste
  • 2 stalks celery (optional)
  • 1 boiled egg, chopped (optional)
  • 2-3 T. Pickle relish (optional)
  • onion, chopped (optional)
  • raisins, chopped apples, chopped nuts or whatever other add-ins you might like (optional)

Directions:

Mix everything together in a bowl. Season to taste. Enjoy on a bed of lettuce, in a croissant, or on toast.

It was so simple and so good! You could use whatever seasoned chicken you prefer.

This is just one example of a quick, easy, and delicious meal that you can make on a budget. I spent less that $8.00 for the meal and it fed myself and 6 kids.

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