Ingredients:
2 cans of sweetened condensed milk
4 bananas

Directions: 

Use a 1.5 quart crockpot for this recipe.
Put the peeled bananas into a zippered freezer bag and squish them. The bananas will still be slightly chunky.
Open the cans of sweetened condensed milk. Dump them into the crock. Mix in the bananas.

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

Stir and pour into serving dishes and let chill in the refrigerator for at least an hour before serving.





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Ingredients:

2 cans refrigerated crescent rolls.
2 granny smith apples, sliced
1 stick of butter
1 cup white sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup Mountain Dew

Directions: 

Spray your crockpot insert with cooking spray.

Roll out the crescent roll dough, separating the triangles. Fill each triangle with one or two apple slices and roll them up. Pile the crockpot high with all of the dumplings. Melt the stick of butter in the microwave, and stir in the cup of sugar, and the cinnamon and vanilla. Pour over the dumplings. Then add 1 cup of Mountain Dew, pouring it over the top.

Prop lid open with a wooden spoon or chopstick and cook on high for 4-5 hours, or until the dough is brown and cooked through.




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Chicken Adobo:

Ingredients:
3 to 5 pounds of chicken meat
1/4 cup soy sauce
4 cloves garlic, chopped
1 teaspoon black pepper
1/2 teaspoon salt
1/2 cup apple cider vinegar
4 bay leaves
1.5 cups shredded carrots
1 yellow onion, sliced in rings

Directions:

Assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, bay leaves, and vinegar the night before. Place into the fridge overnight.

Slice the onion in rings and place the rings at the bottom of the crockpot. Add in the shredded carrot. Pour the contents of the zipper bag over of the onions and carrots.

Cook on low for 7-8 hours, or on high for 4-5.




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Buffalo Chicken Lasagna:

Ingredients:
uncooked traditional lasagna noodles
4 already cooked chicken breast halves
Jar of prepared pasta sauce
1 cup buffalo wing sauce
3 red, yellow, or orange bell peppers
Tub of ricotta cheese (15 oz)
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles (optional)
1/4 cup of water

Directions:

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce. Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese. Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take the lid off of the crockpot. Let it sit for 20 minutes before cutting into so that the cheese has a chance to set.




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BBQ Chicken & Cornbread Casserole:

Ingredients:
1 pound of cooked chicken, cubed or shredded
1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
1 red onion, diced (optional)
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water

Cornbread topping:

If you use a mix, follow the directions (minus the oil or butter)
Otherwise, mix together:

3/4 cup corn meal
1.25 cups of flour
1 cup milk
1/4 cup sugar
1 egg
1 teaspoon baking powder

Directions:

Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crockpot. Add the corn and the contents of the barbecue sauce bottle Add 1/4 cup of hot water to the bottle, shake, and pour that in, too. Mix well with a spoon.

In a separate bowl, mix together the cornbread topping. Spread the topping on top of  the chicken mixture.



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Balsamic Chicken:

Ingredients:
4-6 boneless skinless frozen chicken thighs
1 whole head of garlic
2 zucchinis
2 yellow squash
1 orange bell pepper
1 yellow bell pepper
1 red onion
1/4 cup balsamic vinegar
2 teaspoons Worcestershire sauce
salt and pepper

Directions:

Salt and pepper your chicken pieces. Place the chicken into the crockpot. Wash and cut all of your vegetables and put into a mixing bowl. Peel the head of garlic, but keep the cloves intact. Toss the vegetables and garlic with balsamic vinegar and Worcestershire sauce. Add the vegetables to your crockpot.

Cover and cook on low for 6-8 hours. This is delicious served over something like quinoa.



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Ingredients:

1 whole loaf of bread (raisin bread is fantastic, but choose your favorite)
1 dozen eggs
2 teaspoons vanilla
4 cups of milk
1/4 teaspoons salt
2 teaspoons cinnamon
1/4 cup brown sugar
1/4 cup walnuts, or other desired nuts (optional. I did not use nuts this time.)

Directions:

This is a larger recipe so you may need to use a 6 quart crockpot. If you don’t have one, you may need to scale back the recipe.

Grease the inside of your crockpot very well with butter, shortening, or cooking spray. Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crockpot.

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.

Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread).

If after 8 hours, everything looks done, but there is still liquid in your crockpot, take the lid off and let it cook for a bit without it.





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Ingredients:

1 cup of rolled oats
2 cups of milk
2 tablespoons of brown sugar
1 tablespoon of vanilla
pinch of salt
1 chopped apple


Directions:

Add oats, chopped apple and milk to your crockpot. Mix in brown sugar, vanilla, and a pinch of salt.
Cover and cook on high for 1-2 hours or low for 2-3. Garnish with some cinnamon for a bit of extra yummy.




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Ingredients:

3 cups rolled oats (not instant or quick oats)
1/2 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
2 Tablespoons flax meal (optional)
1 cup milk
2 eggs
2 teaspoons vanilla
1/4 cup butter, melted
3/4 cup dried fruit

Directions:

Mix all the ingredients together in the crockpot. Stir well with a spoon. You want to make sure the baking powder gets dispersed evenly.

Cover and cook on low for 3-5 hours, checking every so often. This is done when the edges are brown and are beginning to crust, and the center is set. An inserted knife should come out clean.

Let it sit in the cooling crockpot for at least an hour before attempting to cut. The longer you let it sit, the more set and brownie-like the pieces will be.



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Ingredients:

Cake:
cooking spray
2 cups Bisquick mix 2/3 cup applesauce
1/4 cup milk
2 tablespoons sugar
2 tablespoons butter, melted
2 apples, peeled, cored, diced (green is best, but feel free to use any you have on hand)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 egg

Crumb topping:
1/4 cup Bisquick
1/4 cup brown sugar
2 Tablespoons butter, softened
1/4 cup chopped nuts (optional)

Directions:

Spray your crockpot with cooking spray and set aside. In a mixing bowl, combine all the ingredients for your coffee cake. Stir with a rubber spatula--no need to break out the mixer. The batter will be thick and lumpy. Pour into your prepared stoneware insert.

In a small bowl, combine the ingredients for the crumb topping and sprinkle evenly on top of the batter. Cover and cook on high for 2 to 3 hours, or until the cake browns and pulls away from the sides. Uncover the cooker and cook on high for another 30 minutes, or until an inserted toothpick comes out clean.




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Hey all! It's been faaaaaar too long since I sat down and fed you guys some yummy food! Fingers crossed that life is falling into more of a routine now and I can get these back on schedule! For the next 5 weeks or so, I'm going to be sharing some beef recipes with you. Then, we'll mix it up with something new. I have a lot of recipes ready and waiting to share with you! A lot of these can be converted to freezer meals, but if you're not sure, just ask!
Ingredients:




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October. Holy what the heck where is time going Batman! There's something about this time of year that simply screams warm and inviting smells and foods. I'm pretty sure that this orange ginger chicken falls under both of those categories. I know the house smells soooo good when I'm cooking it!



Orange Ginger Chicken:

Ingredients:
1 lb boneless, skinless chicken breasts
1/3 c. orange juice
3 Tbsp ginger
2 Tbsp honey
2 Tbsp coconut oil
1 tsp. red pepper flakes

Directions:
Combine all ingredients in a gallon sized freezer bag. Squeeze to remove excess air, seal, and freeze.

Cooking Instructions:
Thaw in refrigerator over night. Empty bag into crock pot and cook on low for 4-6 hours. Serve with rice, if desired.




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Okay, I have to tell you that I am super excited to be sharing this next recipe with all of you. As a sports mom, I'm part of quite a few team dinners and team dinners always require some sort of passing dish. Meatballs are absolutely perfect for this! My football boys like to toss them onto some bread and make sandwiches, so sometimes I throw a bag of sub buns down on the table next to them! I don't think I've ever come home with leftovers!

BBQ Meatballs:

Meatball Ingredients:
3 lb. ground beef
5 oz. evaporated milk
1 c. oatmeal
1 c. italian breadcrumbs
1/2 c. onion, chopped
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder

Directions:
Mix ingredients together in a large bowl. Shape into walnut sized balls. Place on waxed paper lined cookie sheets. Freeze. When totally frozen, place into gallon sized freezer bag.

BBQ Sauce Ingredients:
2 c. ketchup
1 c. brown sugar
1.5 tsp liquid smoke
1/2 tsp. garlic powder
1/4 c. onions, chopped

Directions:
Mix all ingredients together. Once meatballs are frozen and placed into the bag, pour sauce over the top, squeeze out any remaining air, seal, and freeze.

Cooking Instructions:
Thaw in refrigerator overnight. Place into crock pot and cook on low for 8-10 hours *or* on high for 1 hour, then switching it to low for 6-8 hours.





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Can you believe that we're almost all the way through September already? It's insane! Since this is my birthday week, I'm going to share one of my favorite dishes... Sweet BBQ Beef Ribs! Yummy! These are geared slightly more towards summer, but who can resist sweet bbq sauce and fall apart meat, especially when paired with a garlic smashed potato and corn? Yum!


Sweet BBQ Beef Ribs:

Ingredients:
3 lb. boneless beef ribs
1 c. favorite bbq sauce
1/2 c. apricot jam
1 Tbsp. soy sauce

Directions:
Place all ingredients into a gallon sized freezer bag. Squeeze out any excess air, seal, and freeze.

Cooking Instructions:
Thaw in refrigerator overnight. Dump into crock pot and cook on low for 8 hours. Add an additional 1/2 c of bbq sauce, if needed.




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Everything is in full swing now and as predicted, it's total insanity with Roger taking 3 honors classes, being in band, and playing football. On top of that, Ben has a full course load and is managing the girls swim team! Between homework and sports, there are days that I wonder if I'm going to see home again!



Yummy Pork Tenderloin:

Ingredients:
2 lb. pork tenderloin
1 envelope dry onion soup mix
1 c. water
3/4 c. red wine
3 Tbsp. minced garlic
3 Tbsp. soy sauce
1/4 tsp. black pepper

Directions:
Combine all ingredients into a gallon sized freezer bag. Squeeze out any excess air, seal, and place in freezer.

Cooking Instructions:
Thaw in refrigerator overnight. Place into crock pot and cook on low 4-6 hours. If desired, serve with liquid on the side.




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