There are times when you need a super simple yet tasty recipe. Sunday evening was definitely one of those times. Thankfully for me, my mother has always made the yummiest dressing for the holidays, so I purchased the ingredients & had it cooking in just a few minutes. It’s a Crock-Pot recipe which means all you have to do is mix up the ingredients, place them in the pot & you’re good to go! It doesn’t get much easier than that, does it?
Ingredients needed for this tasty recipe:
1 (8 inch) pan cornbread
8 slices dry white bread
2 c. chicken broth
2 cans cream of chicken soup
1 tsp. sage
1/2 tsp. black pepper
Celery to taste
1 med. onion
2 tbsp. butter
Mix all of the ingredients except the butter together and place them in the crock pot. Add the 2 tbsp. of butter to the top of the mixture in thin slices. Cook on high for 2 hours and then on low for 4 hours, making sure to stir the ingredients every 20-30 minutes so that they do not stick to your pot.
And that’s it! I’m thankful for recipes, especially Crock-Pot recipes, for times when I’m trying to cook quite a few things at once and need space in my oven.
Be on the lookout for pictures from our Flannel Friendsgiving gathering Bethany & I hosted on Sunday. We had so much fun!
Well, November’s already here, folks. The majority of the leaves have fallen, the cold air has set in, and all the Nashvillians have pulled out their flannel shirts, thick coats, and tall boots from the back of their closets. I can’t believe the temperatures dropped so quickly!
In between projects I thought I would try a quick and easy dessert. I quickly discovered that harvest bark is one of my new favorite treats! With the salty pretzels mixed with the chocolates, I couldn’t quit eating it. It was so fun to come up with a simple recipe for a fun and easy dish.
The most time-consuming step in this recipe is melting the chocolates. I used a white chocolate bark that I found at the grocery store. All you have to do is melt the chocolates according to the instructions on the back. Pay close attention to the bark and stir while it melts- if you overheat, your bark turns will burn and will not work for your needs.
I added a handful of melted orange chips to the top to give my bark some color. Once the chips were melted in a separate pot, I poured over the white chocolate and used a spoon to make a swirl effect.
While the chocolates were still warm, I added in my toppings so that they could stick well. I used 1/2 cup of pretzels, 1/3 cup Reese’s Pieces, 1/4 chocolate chips, 1/4 cup of walnuts, and really liked the taste of these ingredients together. But don’t be afraid to go and try a new mix! I think craisins and pecans would be pretty tasty together. 🙂
I ended up using a pretty thick dish so my bark was a bit hard to cut through, so my suggestion would be to pour the bark on wax paper so that it is easier to break & eat.
I really had a great time making this recipe for the blog. There are so many recipes that I want to try and so many projects I want to do this season! I’ve been so completely inspired by the fall this year, and that makes me really happy.
Sure, we know ordering a pizza over the phone is easy enough, but we wanted to switch things up and see what would happen if we paired our favorite pizza toppings with crescent rolls. We couldn’t have been more excited about how our experiment turned out!
We gathered some of our favorite fresh fruits, meats, and veggies from the grocery and chopped them into very small pieces so that they could easily fit on the triangle-shaped crescent roll. It was so fun testing out new food combinations on each roll.
Here are some of our favorite topping combinations:
-Mozzarella, pineapple, bacon bits, tomato sauce
-Feta, spinach, olives, tomatoes, olive oil
-Mozzarella, spinach, peppers
Once you have your toppings selected and placed on each individual triangle, roll the crescent roll up beginning with the larger end. We baked our rolls in the oven at 350 for 15 minutes, and they turned out so delicious!
We did learn a few things while creating these miniature pizza treats:
-A few toppings go a long way- remember that your toppings will need to fit within the inside of the roll, so you do not want to overload.
-If you feel that the toppings you have chosen weigh a bit, we suggest using two triangle pieces to “double wrap” your roll. Better safe than sorry!
Thanks for letting us share our pizza roll snacks with you!
With Summertime just around the corner, we can’t stop dreaming about hanging out with friends & enjoying an iced cold tea on the porch. We decided to add a little twist to the classic iced tea by adding infused flavors & could not be more happy with the outcome! It was so much fun playing with flavors, and we can’t wait to enjoy these delicious beverages in the hot summer sun.
The great thing is many of these ingredients came from our homemade garden!
Here are the three yummy favors we came up with: Lemon Orange Tea, Berry Rosemary Tea, & Vanilla Infused Mint Tea (Our Favorite!).
Take a look at our adventures with infused flavors below:
Lemon Orange Tea: Half an orange & half a lemon twisted.
Berry Rosemary Tea: Frozen berry medley (ours had strawberries, raspberries, blackberries & blueberries), sprig of rosemary (crushed & as garnish) & we made heart shaped ice-cubes with berries in them as well!
Vanilla Infused Mint Tea: Handfull of mint crushed & drops (or teaspoons!) of vanilla extract to taste.
And Voila! Ordinary tea turned extraordinary! It’s amazing how a few simple ingredients can transform the traditional summertime tea.
Recently, I decided to make a pot of soup for a coworker who wasn’t feeling too great. I came across this recipe in my mom’s kitchen a few weeks ago and fell in love with its unique flavor. It consists of simple ingredients that you can easily find in your local market, and the best news is, it’s so easy to make! All you need is a big soup pot or a crock pot, and you are ready to start cooking.
This recipe serves 12 people and only takes a couple of hours to cook!
3 cups of stock (I used 2 cups of vegetable stock and 1 cup of chicken stock)
3 cans of cream of potato soup
1 medium onion chopped
1 box of Uncle Ben’s wild rice (I used an additional packet of seasoning from another box just for extra flavor!)
2 pints of half and half (I used one regular and one fat free)
8 oz American cheese, shredded
2 cans of shredded chicken
Salt & pepper to taste
Curry powder to taste
—-First, you will need to cook the box of rice.
— Once the rice has completely cooked, add the rest of the ingredients together and cook for 3 hours in the crock pot. Then, dinner is served!
I think soup is best when you’re sick or cuddled up with a good book on a rainy day. I hope you get the chance to try this recipe and find it tasty too!
We had a wonderful night Tuesday night with friends. Usually Tuesday nights are reserved for a night of eating out, but this past Tuesday we spent the night cooking for each other. We had such a good time sharing family recipes and adding fun colors to ordinary foods. Who likes pink pancakes and green eggs? We do!
We hope to have many more nights in our home sweet home cooking with friends and making unforgettable memories.
Here are a few snapshots from our one-of-a-kind breakfast!