Click Here For Free Blog Backgrounds!!!
Blogaholic Designs

Wednesday, May 30, 2012

Rolo Cake Mix

IMG_6906  Rolo Cake Mix Bars


  • 1 box (18.25 oz) yellow, vanilla or white cake mix ( I used Duncan Hines), dry
  • 5 oz evaporated milk
  • 1/4 cup butter, melted
  • 40 Rolo Candies, unwrapped and cut in half

How to Make

  1. Preheat oven to 350°
  2. Spray a 9x13 pan with cooking spray.
  3. With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.
  4. Divide batter in half and press 1 half into the bottom of the pan.
  5. Bake until just set, approximately 8-9 minutes.
  6. Remove base from oven and place Rolo candies, caramel-side down on top.
  7. Drop remaining batter on top of Rolos in teaspoon sized amounts.
  8. Bake for 20-24 minutes longer until top begins to golden.
  9. Cool completely before cutting into squares.


Recipe adapted from Taste of Home


Pin It

Monday, May 28, 2012

School Planning

planning 006   We have just finished up our 2011-12 school year and I am starting to plan for the 2012-12 school year.

One of my biggest challenges this year was keeping our kitchen table clean.  Most the year it seemed to be covered with books, folders and school supplies.  

I bought one of these awesome Desk Apprentice™ from staples, using a $10.00 off coupon I got in the mail.  This made it only $14.95     organizing 002

I will store my planner and key teacher manuals in the front slots.  There are side slots for my pens and pencils and I am using one for my reading glasses.  This will help me keep track of them. organizing 001 In the top section, I will have hanging folders for each quarter to store the copies of lessons we will be covering.  This will aid in planning ahead. 

My goal is to have all the copies made and in weekly folders for the year. 
  planning 005 Mommy and “little one” new carmera 2 004
I so love planning and organizing~
Pin It

Sunday, May 27, 2012

Menu Plan–May week 5

Week of 5/28 – 5/31



Monday – Beans & Rice with Corn Bread

Tuesday – Burritos & Rice

Wednesday – Beans Soup

Thursday – Enchiladas

Friday – Bean Quesadillas

Saturday – Black Bean Burgers

Sunday – Hamburgers on the Grill


Pin It

Saturday, May 26, 2012

Limeade Sparkler Recipes

Limeade Sparkler Recipes    

by Michelle Jones, Founder of

Taco Bell® has been my favorite fast food restaurant for many years. Their food is yummy, fast, and affordable; even for a family of 6. Their special icy beverages are tasty too, but not as affordable. The Classic Limeade Sparkler is my favorite. Tastes just like a margarita, without the alcohol. Yum!
So, we make them at home and save a ton of money. Kudos to TacoBell® for giving us this delightful treat!


2 liter of lemon-lime soda (Sprite, Sierra Mist or store band - or diet)
1/2 can frozen limeade, thawed just a bit (store brand)
1/2 can frozen cherry or raspberry limeade, thawed just a bit (store brand)
Crushed ice
1 Lime, sliced   (or lime juice)
Recipe serves 6

Place one spoonful of frozen limeade in each glass. The amount you use is up to you, but I'd say about a teaspoon is good. We also like to mix the flavors, a little limeade and a little cherry to make it less sour. Recover frozen limeade cans and store in freezer for future use.

Add crushed ice to each glass, to the top.

Pour lemon-lime soda in each glass, pouring on the side of the glass to keep it fizzy. Do NOT stir. Leave the limeade flavoring on the bottom so it will look pretty and taste great.

Enjoy on one of those HOT days~ Pin It

Friday, May 25, 2012

5 Meals in a Cup


I saw some of these  recipes on pinterest and I thought they would be so fun to make.  For this edition of 5 on Friday – 5 Meals in a Cup – which makes 5 fun kid recipes for summer or anytime…

burrito cups 3 Burrito Cups   $5 Dinner Challenge    Burrito Cups

Inspired by Chipotle Burrito Bowls

Yield – 4 servings

Preparation Time – 20 minutes

Cooking Time – 50 minutes for the rice, none for assembling cups


Read more:

  Seven-Layer Dips Cups

Makes about 8 individual dips

1 (16 ounce) can refried beans

1 (1 ounce) package taco seasoning

1 cup guacamole or make homemade guacamole

1 (8 ounce) container sour cream

1 cup chunky salsa

1 cup shredded cheddar or Mexican blend cheese

2 Roma tomatoes, diced

1/2 bunch of green onions, sliced

1 (2.25 ounce) can of sliced olives, drained

9 ounce plastic tumblers

tortilla chips


In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

Here's how the layers are assembled:

Layer 1: beans and taco seasoning

Layer 2: sour cream

Layer 3: guacamole

Layer 4: salsa or pico de gallo

Layer 5: cheese

Layer 6: tomatoes

Layer 7: green onions and olives

In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa, and 2 Tablespoons of cheese. Make sure you drain your salsa  to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.

Recipe from:

  Breakfast Parfait

Enjoy the most important meal of the day with this 5-minute recipe.

Layer 1 cup low-fat yogurt; 1/2 cup crunchy whole-grain cereal; and 1 cup fresh, fruit or berries.

 Layered Taco Salad

3 cups sour cream
1 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
Few dashes hot sauce
1 1/2 pounds lean ground beef
1 package taco seasoning
1 to 2 heads of iceberg lettuce, cores removed
1 cup corn
1 can (15 ounces) kidney or black beans, drained and rinsed
3 scallions, chopped
2 to 3 cups shredded Mexican blend cheese
1 medium tomato, chopped
1 can (2.5 ounces) sliced black olives
Tortilla chips

In a bowl, whisk together the first five ingredients. Cover and refrigerate until ready to use. Brown the beef in a skillet. Add taco seasoning and some water according to package instructions. Let cool. In individual cups, start layering. First cut lettuce into big chunks and put into bow or pan. Next spread cooled taco meat, then beans and corn over the lettuce. Carefully spread the sour cream mixture on top like you would frost a cake. Sprinkle cheese, tomatoes, olives and scallions on top. Cover with plastic wrap and refrigerate until ready to serve. Serve with tortilla chips and salsa.

Recipe adapted from:

How to Make Homemade Popsicles Best Summer Recipe Treats

How to Make Homemade Popsicles Best Summer Recipe Treats

How to easily make homemade Popsicles, inexpensive, nutritional and delicious. Three easy recipes to make Strawberry Yogurt Pops, Orange Creamsicles and Fudgsicals. Save some money ths summer by making you own popsicles for great summer treats for the kids, and the big kids!

5 on Friday


Pin It

Thursday, May 24, 2012

Mexican Stuffed Shells

  Mexican Stuffed Shells

1 1/2 - pounds ground beef
1/2 - small onion, chopped
1 - garlic clove, minced
1 - packet taco seasoning, prepared
4 oz cream cheese
16 - 18 jumbo pasta shells
1 - cup salsa or picante sauce
1 - cup taco sauce, I used taco bell brand
2 - cups Mexican style cheese blend
green onions, cilantro, black olives and sour cream for garnish

Preheat oven to 350 degrees. In a skillet brown the ground beef with the onion and garlic until cooked through. Drain off any grease.
Add taco seasoning and prepare according to package directions (adding the required water). Add cream cheese, cover and simmer until cheese is melted. Blending well.
Set the meat mixture aside and cool completely. While the ground beef mixture is cooling, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet or waxed paper so they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the cooled meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for an additional 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, cilantro, sour cream or salsa).

Recipe adapted from: Blog Chef


Pin It

Wednesday, May 23, 2012

Snickerdoodle Bread

 Snickerdoodle Bread
Serves: 4 loafs
A sugar and cinnamon coated bread that will please any Snickerdoodle fan.
  • 2 1/2 c. all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3/4 c. sour cream
  • 1 pkg. Hershey’s cinnamon chips
  • 3 T. sugar
  • 3 t. cinnamon
  1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
  2. Add vanilla and sour cream and mix well.
  3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
  4. Add cinnamon chips and stir into batter. Set aside.
  5. Spoon batter into 4 mini loaf pans until about 2/3 full.
  6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
  7. Bake at 350 for 35-38 minutes. Let cool before removing from pan.
Enjoy~ Pin It

Sunday, May 20, 2012

Menu Plan–May week 4

Week of 5/21 – 5/27


Monday – Sunday Chicken Dinner

Tuesday – Tater Tot Casserole

Wednesday – Classic Meatballs & Spaghetti

Thursday – Cantonese Sweet & Sour Chicken

Friday – Quesadillas

Saturday – Southwest Beef Patties with Black Bean Salsa

Sunday – Italian Meatball Soup


Pin It

Friday, May 18, 2012

5 Monkey Bread Recipes–5 on Friday

  Lemon Monkey Bread
(from Creations by Kara)

12 Rhodes dinner rolls, thawed but still cold
zest of 1 lemon
1/2 cup sugar
3 tablespoons butter, melted


1/2 cup powdered sugar
1 Tbsp lemon juice

1. Cut rolls in half and place in a greased 9×13″ pan.
2. Drizzle with the melted butter.
3. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls. Cover and let raise till doubled.
4. Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.
5. Combine glaze ingredients. Drizzle over rolls while still warm.
    Grands!® Monkey Bread
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
  Herbed Monkey Bread


  • 3 to 3-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups fat-free milk
  • 2 tablespoons canola oil
  • 4 tablespoons butter, melted, divided
  • 1 egg
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon each dried parsley flakes, thyme, and rosemary, crushed


  • In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a small saucepan, heat the milk, oil and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • In a small bowl, combine the cheese, sesame seeds, garlic salt, paprika and herbs. Punch dough down. Divide into 32 pieces; roll each into a ball.
  • Drizzle 2 teaspoons butter into a 10-in. tube pan coated with cooking spray; sprinkle with a third of the cheese mixture. Top with 16 balls. Repeat layers. Drizzle with remaining butter and sprinkle with remaining cheese mixture. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (32 pieces).

to make this Monkey Bread recipe you will need
  • 1 Tube Pillsbury Grands Flaky Biscuits 16.3oz
  • 5 tablespoons butter 2 tablespoons to grease the pan and 3 to pour on top
  • 1/8 lb grated or cubed mozzarella cheese
  • 1/2 tablespoon Italian seasoning
  • 8 teaspoons pizza sauce
  • Any other topping you would like to add, (I added green peppers)
  • Bundtform Cake Pan

To prep your pan spread 2 tablespoons of butter on the pan then sprinkle 1/2 tablespoon dry Italian seasoning along the sides and bottom. At the top of the biscuit pull it apart, stuff the inside with 1 teaspoon sauce, cheese and toppings.
Pinch the top back together to seal it back up. Place seam side up on it’s edge in the pan. Once you have all 8 of them stuffed, pour 3 tablespoons melted butter on top

Bake in a 350 degree oven for 15-20 minutes till top is a rich golden brown color. Take out of oven and flip onto a serving platter.

 Cheesy Monkey Bread

What You Need

2 Beef Franks, cut into 1/4-inch-thick slices, quartered
2 slices cooked  Bacon, crumbled
2 pkg. (11.3 oz. each) refrigerated dinner rolls
1 pkg. (8 oz.)  Shredded Three Cheese with a touch of Cream Cheese
3 green onions, chopped

Make It

HEAT oven to 350ºF.
COMBINE first 2 ingredients. Separate rolls; cut each into quarters.
LAYER half each of the dough pieces, cheese and meat mixture in 9-inch deep-dish pie plate sprayed with cooking spray; cover with remaining dough pieces and meat mixture.
BAKE 25 to 30 min. or until golden brown. Top with remaining cheese; bake 3 min. or until melted. Sprinkle with onions.

Kraft Kitchens Tips

Mexican-Style Monkey Bread - Prepare using KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, and substituting 1 cup drained pico de gallo mixed with 1 tsp. chili powder for the franks and bacon.
Italian-Style Monkey Bread - Prepare using KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, and substituting 1 cup drained chopped tomatoes and 2 Tbsp. sliced fresh basil for the franks and bacon.
Caramelized Onion-Rosemary Monkey Bread - Prepare using KRAFT Shredded Triple Cheddar Cheese with a Touch of Cream Cheese, and substituting 1 cup caramelized onions mixed with 1 tsp. chopped fresh rosemary for the franks and bacon.
Enjoy~ Pin It

Thursday, May 17, 2012

Spice Cake Recipes

I love making recipes using mixes for two reasons:

1. For conveince - which most days I need that.
2. My girls can easily make these items, without my assistance.

Here are two recipes using spice cake mix...

Apple Pie Pizza

Start with a spice cake mix, add some oats, cheese, walnuts, and apple pie filling, and you end up with a fabulous fall dessert.
  • 1 pkg. two layer spice cake mix
  • 1-1/4 cups quick oats, divided
  • 2/3 cup shredded Cheddar cheese
  • 1/2 cup butter, softened
  • 1 egg
  • 2 Tbsp. butter, softened
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1 tsp. cinnamon
  • 21-oz. can apple pie filling
  • 1/2 cup craisins
Preheat oven to 350 degrees F. Grease a 12" round pizza pan or 13x9" cake pan and set aside. Combine cake mix, 1 cup oats, cheese, and 1/2 cup butter in large bowl and mix until crumbly.
Reserve 1 cup of these crumbs. Add egg to remaining crumbs and mix until combined. Press into greased pan and bake for 10 minutes. To reserved crumbs, add 1/4 cup oats, 2 Tbsp. butter, pecans, brown sugar, and cinnamon and mix well.
Remove crust from oven and spread with apple pie filling. Sprinkle with craisins, then top with reserved crumb mixture. Bake 15-25 minutes longer until crumbs are golden brown. Serve warm with vanilla ice cream.


Pumpkin Cake Muffins


  • 1 (18 ounce) box spice or chocolate cake mix
  • 15 ounces pumpkin
  • 1 cup water *


  1. Mix all ingredients in mixer.
  2. Makes 24 muffins.
  3. Cook for 20-25 minutes at 350°F.
  4. They will be very moist.
* we have made these without the water and they still turn out great...

Read more: and

Pin It

Wednesday, May 16, 2012

Spicy Chicken Soup

This soup has a lot of things going for it.

It can be made entirely in the slow cooker.

The chicken cooks in the soup, so no need for an extra step.

Just like taco soup, there are a million variations. Use what you’ve got available in your pantry.

Here are a few variations:

  • use both red and green peppers, or just a green pepper
  • use a can of diced tomatoes with green chilis
  • use canned corn, instead of frozen
  • use kidney beans or red beans
  • skip the rice
  • skip the chicken and use a variety of beans to make it meatless
  • top with cheddar, Monterey Jack or pepper Jack cheese

It will turn out different every time, but they will all be good!


  • 4-5 boneless chicken breasts
  • 3 cans chicken broth
  • 1 can diced tomatoes
  • 16 oz frozen corn
  • 1 can black beans
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. cumin
  • 1 package taco seasoning
  • 1/2 cup rice


  1. Place all ingredients, except rice in slow cooker.
  2. Cook on high 5-6 hours or low 7-8 hours.
  3. Add rice 1-2 hours before serving.


Pin It

Sunday, May 13, 2012


M -magnificent
O - occupation
T -that
H -holds
E -eternal

What a privilege to be a mother! There is no greater career, no greater role, no greater calling, and no greater use of this woman's time and energy.

DSC00206 DSC00202

This is why I love being called MOTHER!!

Pressing on~

Pin It

Menu Plan–May week 3

Week of 5/14 – 5/20


Monday – Jiffy Jambalaya

Tuesday – Santa Fe Chicken Casserole

Wednesday – Fiery Tomato Mac & Cheese

Thursday – Hawaiian Haystacks

Friday – Left Overs

Saturday – Mexican Feast – Cooking for Church

Sunday – Chicken Enchilada Soup


Pin It

Saturday, May 12, 2012

S’more Cookie Bars

S'mores Cookie Bars -
S'mores Cookie Bars Copyright © 2012 by Michelle Jones, founder of
This rich cookie bar tastes so much like a campfire s'more and only takes a few extra steps to put together. The trickiest part is smoothing out the marshmallow fluff. I tried using a knife dipped in water and it worked great. It doesn't have to be perfect as it melts inside the cookie bar anyway, just like roasted marshmallows.
* * *
More photos and printer friendly page located below recipe!
1 c. butter (or, "I Can't Believe It's Butter") 1 1/2 c. sugar 2 eggs 2 tsp. vanilla extract 1 1/2 graham cracker crumbs (make your own) 2 tsp. baking powder 1/2 tsp. salt 2 c. chocolate chips (milk chocolate or any you prefer) 1 large jar of marshmallow cream (store brand is fine and much cheaper)
In a large bowl, combine butter and sugar, mixing well. Add eggs and vanilla and mix until combined. Add dry ingredients and mix well. Press half of cookie dough into lightly greased 9x13 baking pan. Layer chocolate chips over dough, then marshmallow cream. (Remember my tip about using a wet knife.) Now, cover marshmallow cream with the rest of the dough. I pressed out bits of dough with my hands and placed easily until the top was covered completely. Just get it on there; don't worry about how it might look. As the cookie bar bakes it will spread out and be fine.
Bake at 350 degrees for about 40 minutes, or until golden brown.
Remove from oven and cool as long as you and the kids can stand to wait. Then cut into bars and oh my goodness, it's so good you may only make this one time in your entire life! ;o)
Recipe adapted from our Cookie Club at
Print Recipe... Pin It

Friday, May 11, 2012

5 Kids Meals in a Crock Pot

 Crock Pot Pizza


  • 1 pkg wide noodles (penne is best)
  • 1/4 cup chopped onion
  • 1 1/2 pounds ground beef
  • 1 jar Spaghetti sauce
  • 1 1/2 tsp Italian Seasoning
  • 1 pkg. sliced pepperoni
  • 3 cups shredded mozerella
  • 3 cups shredded cheddar
  • 1 pkg. mixed veggies (optional)

1. Cook noodles.

2. In large skillet, cook ground beef and onion; drain.

3. Stir in spaghetti sauce, italian seasoning and veggies.

4. Drain noodles.

5. In crock pot coated with non-stick spray,

6. spread a third of the meat sauce.

7. Cover with a third of the noodles and pepperoni.

8. Sprinkle with a third of the cheeses.

9. Repeat layers twice.

10. Cook and cover on low 3 to 4 hours or

until heated through and cheese is melted.

  One-Pot Mac and Cheese


Cooking oil spray

2 cups skim milk

1 (12 oz.) can evaporated milk

1 egg

1 tsp salt

1/4 tsp. pepper

1 1/2 cups pre-shredded sharp cheddar cheese

2 cups uncooked elbow macaroni

Spray the pot of the slow cooker or if using a liner bag, spray the bag well. In a mixing bowl whisk together milk, evaporated milk, egg, salt and pepper. Pour milk mixture into the crockpot. Add cheese and uncooked macaroni. Stir gently to mix.

Turn slow cooker on low and cook 3-4 hours, or until the custard is set and the macaroni is tender. (Do not cook more than 4 hours, or the sides will begin to dry out). Serve at once.

Jans tips: between the 3-4 hour mark on low, the edges start to get that crispy, cheesey edge. My kids love that part, but if yours don't you'll want to make this when you know you can cut it to warm or serve it at about the three hour mark.

Recipe from:

    Crockpot Spaghetti-O's


2 handfuls spaghetti pasta broken into pieces (or any shape you choose will do!)
26 oz. jar spaghetti sauce
20 frozen fully cooked meatballs (optional)
1 cup water

Combine all ingredients in 3-4 qt. slow cooker and mix to combine, making sure pasta is submerged in spaghetti sauce. Cover crockpot and cook on low 5-6 hours or high 3-4 hours. Pasta should be tender and meatballs heated through, Stir once during cooking time if possible.

Jan's tip: Cooking it on low and slow will give more of a canned pasta taste and cooking it on high for less time will keep the taste more like fresh made spaghetti. But either way is very yummy.

Recipe from:

 Crock Pot Hot Dogs

Stand hotdogs on end if you're trying to cram in 60. If not, you can just dump them in. There's no need to add water. This is for two reasons: 1, the hotdogs will release moisture all on their own, and 2, if you have a crockpot full of hot dog water it'll just be kind of gross to dig through the water to pick them out. and 3 (I lied, there are 3 reasons) if the hotdogs hang out in hot water for too long they'll end up splitting on you.

Cover, and cook on low for 4 hours, or on high for about 2 hours--check to make sure the ones in the middle are fully hot before serving. Serve with tongs into buns and top with desired fixens'.

Your dogs can stay on the "warm" setting for an awfully long time.

Recipe From:

 Baked Oatmeal

Check out this post for specific directions on how to bake this:

Overnight Crock Pot Oatmeal

1 - cup steel cut oats
4 - cups water
(if using a slow cooker liner decrease the water to 3 1/2 cups)
1/2 - cup half and half or milk
1 - cup dried fruit of choice, optional
(apples, raisins, cranberries, apricots etc)
1/4 - cup brown sugar
1 - tablespoon butter
1/2 - teaspoon vanilla extract
2-3 tablespoons cinnamon sugar

First off find a bowl that will hold four cups of liquid, and fit inside your crock pot with the lid on. Measure out one cup of Steele cut oats. Pour that into the inner bowl. Add the four cups of water, milk or half and half, brown sugar, vanilla, butter and cinnamon sugar. If you would like to add dried fruit or a cut up apple the add it as well. Fill the crock with water to about halfway. (I use a small crock pot bowl)

Set the inner bowl in the crock and see how high the water rises. Add more water in the crock if necessary. Try to match it so that the water reaches about the same height on the outside of the oats bowl or just below the bowl. Place the lid on your crock pot. Set on low and go to bed. When you get up the next morning your oatmeal should be cooked perfectly in that steamy water bath.

Toppings to add before serving:
Butter, sugar, honey, splenda,
cinnamon, nuts, raisins, fresh diced apples
chocolate chips, pancake syrup
or anything else you like!

I don't like to add my raisins to the oatmeal while it cooks, not everyone in my house loves raisins. To solve that problem I just let the raisins sit in a cup of hot water the next morning for about 5 minutes. Then drain and they are nice and plump and ready to be used.

Another version not overnight:

The Ingredients:

--1 cup of oats

--2 cups of milk

--2 tablespoons of brown sugar

--1 tablespoon of vanilla (I have no idea where my vanilla went in that picture)

--pinch of salt

--1 chopped apple (there are 2 pictured, but after chopping up the green one I thought it was plenty of apple. I was right.)

The Directions:

--add oats, chopped apple and milk to stoneware

--put in brown sugar, vanilla and pinch of salt

--mix with finger. or a spoon. whatever.

--cover and cook on high for 1-2 hours or low for 2-3.

--check consistency of oats--some people like to chew, some people don't.

--garnish with some cinnamon

I cooked this batch on high for 1:15 hrs. It was creamy and milky; the kids and I really enjoyed it and ate it all up ourselves. I would probably double or at least increase the ingredients by 50% next time--especially if Adam was home.

Here is an extra recipe for breakfast cereal or snack:


The Ingredients.

- 5 cups oats- 1/4 cup honey * (see note below)
- 1/4 cup melted butter * (see note below)
- 1 T flax seeds
- 1/4 cup slivered almonds
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup unsweetened coconut
- 1/2 cup dried fruit (I used raisins and cranberries)

The Directions.
Put all the dry ingredients into your crockpot. You'll need at least a 4 quart.
Melt the butter in the microwave, and add. Add the honey. Toss well.
*note: if you add this amount of honey and butter, the granola will be cereal-like, and not trail-mix like. If you'd rather the granola clump together in pieces, you'll need to add more honey and butter. I tried it with the honey and butter doubled (1/2 cup each) and it still didn't clump much--so if you'd prefer your granola that way, you'll need to add at least 3/4 cup of honey. I didn't want that much sugar, and my kids are cool with eating it like this.
Cover, but vent with a chopstick. Cook on high for 3-4 hours, stirring every so often.
If you can smell the granola cooking, go stir. It will burn if you don't keep an eye on it. But it won't burn as quickly as it does in the oven!

Dump out on some parchment paper and let cool. Eat with milk like cereal, warmed with milk like oatmeal, or as is. Seal well in an air-tight container or in a ziplock. Granola freezes well.
Recipe from:

5 on Friday


Pin It

Thursday, May 10, 2012

Happy Birthday Little One

Today is my Shekinah’s  Birthday

She is 8

She graced us with her presence...

the day after Mother's Day...

She is the one we have experienced
all the lasts with.
the last one to take a bottle...
the last one to be in diapers...
the last one to eat baby food...
the last one to take her first steps...
the last one to be a toddler...
the last one to be a preschooler...
the last one to crawl in bed with us at night... 

100_9063picture frame kinah  
skipping kinah She is my “mini-me”

My “little fashionista girl”   

dancing kinah  

My “little cheerleader” and encourager ... 

                         She is my “little one”…  Happy Birthday my sweet “little one”

Enjoying watching my little one, not wanting to miss any of the lasts....
Pin It

Wednesday, May 9, 2012

Biscuit Bites

The number 7 in the Bible means completion, perfection  - The word translated as finished is the Greek teléo, which generally means to bring to a close, to complete, to end, to fulfill.

And on the seventh day God ended his work which he had made; and he rested on the seventh day from all his work which he had made. And God blessed the seventh day, and sanctified it: because that in it he had rested from all his work which God created and made. Gen 2:2

Now - I am sure that you are saying...

                          "what does this have to do with biscuits?"

Do you ever feel like you just need to add some kind of bread to your meal to finish it off, to complete it... but do not have time to make something ...

Eat at home cooks  has a solution for us - listen in...

"The other night I pulled a can of refrigerated biscuits out of the fridge and turned them into Italian Parmesan Biscuit Bites. I know there are all kinds of recipes out there to make knots and rolls and such out of a can of biscuits.

I just didn’t feel like looking up a recipe, so I did my own thing.

And then, I got to thinking that there are all kinds of ways to make these. Determine your mood, determine you biscuit bite. This is definitely more method than recipe. Do your own thing with these."

Here are some jumping-off ideas:

For all of these ideas, melt the butter and add the other ingredients. Toss with the cut biscuits. Bake on a baking sheet for about 10 minutes at 350 degrees. Use the instructions on the can as a guide.
Italian Parmesan Biscuit Bites
  • 1 can biscuits, cut in quarters
  • 3 Tbs. butter, melted
  • oregano, basil, Parmesan to taste
Honey Butter Biscuit Bites
  • 1 can biscuits, cut in quarters
  • 3 Tbs. butter, melted
  • a squirt of honey, to taste
Buffalo Biscuit Bites
  • 1 can biscuits, cut in quarters
  • 3 Tbs. butter, melted
  • shakes of Tabasco, to taste
Cheddar Buffalo Biscuit Bites
  • add shredded cheddar to the above ingredients
Poppy Seed Biscuit Bites
  • 1 can biscuits, cut in quarters
  • 3 Tbs. butter, melted
  • poppy seeds
  • (make it lemon with a bit of lemonade added to the butter)
Cinnamon Sugar Biscuit Bites
  • 1 can biscuits, cut in quarters
  • 3 Tbs. butter, melted
  • cinnamon and sugar to taste
Herb Biscuit Bites
  • 1 can biscuits, cut in quarters
  • 3 Tbs. butter, melted (or use olive oil)
  • fresh herbs – try chives, rosemary, thyme, parsley

We love to make things with biscuits - they are cheap and easy to store in fridge.  I will post soon a 10 on Tuesday for buscuit recipes,  or maybe I should start a 7 on Sunday series...

Enjoy~ Pin It

Monday, May 7, 2012

As a Hen gathers her chicks

I have been so challenged by this post over at Mom Heart by Ann Voskamp…

Who gets fed first in this house?

Do the children get fed first, before phone calls and dishes, before errands, emails, ministry, to-do lists, hobbies, cyber-surfing, before all things seen? Does life stand in line behind the young and the needy, take its turn after their hungry souls? Are my children deep nourished?

Nourished with me. With laughter and hugs and shared stories, with music and dancing and poetry and literature and art and nature and wind and sky and all of the God-Glory.​

Or do I feed them scraps off the floor?

I have been pondering these words.. these questions…
                                      and asking the Lord to allow them to go deep…

I will be spending the month of May praying for direction with our Special Son. One of my sweet sisters in the Lord and I will be sharing this special privilege  in seeking the Lord’s face and hearing His heart for our children, together. 

We have both felt the Lord calling us to limit our time on the computer and share that time with Him in prayer.  So with that said,  I will have some scheduled posts for the month of May, but other than that I will be spending time with my kiddos and searching Him for  direction in this next season of our lives…

how often I have longed to gather your children together, as a hen gathers her chicks under her wings, and you were not willing.
                                             Matthew 23:36-38

... I want to have that willing heart.

I will resume with a long list of gratitude when I return…

#326 the opportunity to seek His place…
#327 spending time with my kiddos - gathering His chicks
#328 bringing special son home – what ever that may look like
#329 open doors
#330 receiving wisdom and direction
#331 having missionary daughter home this weekend
#332 family pictures taken
#333 watching the different bird and how they fly so differently
#334 lessons you are teaching me through that.
#335 revelation received from the living word
#336 teaching highschoolers spiritual health - what a joy
#337 graduation planned
#338 graduation pics taken
#339 spontaneous conversations about life with giving son
#340 feeling children's hearts when they hurt

Humbly seeking His face~ Pin It

Sunday, May 6, 2012

Menu Plan–May week 2

Week of 5/7 – 5/13


Monday – Meatballs & Rice

Tuesday – Tex-Mex Beef & Rice Casserole

Wednesday – Black Bean Chili with Pasta

Thursday – Calzones

Friday – Pizza Bread is scheduled – but we will be having

          Sloppy Joes and Chips for Shekinah’s Birthday Party

Saturday – Quiche

Sunday – Chicken Salad – Mother’s Day Meal

 Sweat & Sour Meatballs

1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.

Tex-Mex Beef & Rice Casserole Tex-Mex Beef & Rice Casserole

1 lb. extra-lean ground beef
1 can (14 oz.) fire-roasted diced tomatoes, undrained
1 can (11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
1 tub (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3 cups cooked long-grain white rice
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1 cup crushed tortilla chips
3 Tbsp. chopped fresh cilantro
  • Heat oven to 350ºF.
  • Brown meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
  • Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
  • Bake 30 min. or until heated through. Top with crushed chips and cilantro.
    Kraft Kitchen Tips
  • Substitute - Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.
  • Black Bean Chili with Penne Pasta Recipe Black Bean Chili with Pasta
    A vegetarian black bean chili made with fire-roasted tomatoes combined with pasta for extra heartiness

    • 12 ounces dry whole grain penne pasta, uncooked
    • 1 tablespoon extra virgin olive oil
    • 1/2 cup chopped red onion
    • 1/4 cup chopped celery
    • 1/4 cup chopped red bell pepper
    • 1 tablespoon finely chopped jalapeno pepper
    • 1/2 teaspoon minced garlic
    • 1 can (15 oz each) Black Beans, drained, rinsed
    • 1 can (15 oz each) Tomato Sauce
    • 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
    • 2 tablespoons chopped fresh cilantro
    • 2 teaspoons ground cumin
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon ground black pepper
    1. Prepare pasta according to package directions. Drain and set aside.
    2. Heat oil in medium saucepan over medium-high heat until hot. Add onion; cook 8 to 10 minutes or until onion is lightly browned, stirring several times.
    3. Add celery, bell pepper, jalapeno pepper and garlic to saucepan; cook 3 minutes or until vegetables are tender. Add beans, tomato sauce, undrained tomatoes, cilantro, cumin, salt and pepper; simmer 20 minutes to blend flavors.
    4. Add reserved pasta to chili; stir to combine.
    Cook's Tip
    Leftover pasta works great in this recipe.

    7. Quiche

    • 2 tablespoons butter
    • 1 onion, minced
    • 1 teaspoon minced garlic
    • 2 cups chopped fresh broccoli *
    • 1 (9 inch) unbaked pie crust
    • 1 1/2 cups shredded mozzarella cheese *
    • 4 eggs, well beaten
    • 1 1/2 cups milk
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon butter, melted
    * You can add your favorites:
    meat – ham, bacon, ground sausage you want.
    veggies – broccoli, red – green- yellow peppers, zucchini
    cheese you want – Swiss, cheddar, jack, Mexican blend
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
    3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
    4. Bake in preheated oven for 30 minutes, or until center has set.
    Recipe From:


    Pin It