Crockpot Recipes | Beef Roast With Tomato Sauce + More!

crockpot recipes

I am always on the hunt for new crockpot recipes, especially for beef. I love these freezer to crockpot meals that I have for beef, but wanted to create something a little nicer for Sunday Dinner. I don’t have the greatest record of success with roasts in the oven but I really love a good beef roast over egg noodles or potatoes.

I made this recipe the other day and it just turned out fabulous. Even my neighbor and his boys (who popped in the house to watch the last half of the Eagles game with us and ended up staying for dinner) went nuts for it. The only downside to them loving it? I was hoping to have leftovers for lunch the next day and between my family and his, an entire 4-pound roast was GONE. On the bright side, I guess that means that this is a good recipe!

To make it you will need:

  • Boneless Chuck Roast (about 3 lbs)
  • 3 Tbsp Olive Oil
  • 1/2 cup chopped onion
  • 1/2 cup diced carrots
  • 1/2 cup diced green pepper
  • 2 cloves garlic, minced
  • 1/3 cup dry red wine
  • 1 cup beef stock
  • 1 28-oz can Italian Style diced tomatoes
  • 3/4 cup prepared marinara sauce
  • 1 tbsp fresh rosemary leaves, chopped
  • 3 bay leaves
  • Salt and pepper to taste
  • cooked egg noodles or mashed potatoes for serving

Ok – let’s get started:

1. Heat vegetable oil in a large pan on medium-high until very hot.  Season roast with salt & pepper.  Add roast to pan, turning to brown on all sides (about 3 minutes per side)  IMG_4123

2. Remove roast and place in a 6-qt crockpot.  Pour out or use a paper towel to remove all but about 2 Tbsp of the meat drippings

3.  Add the carrots, peppers, onions and garlic to the pan and saute for about 4 minutes, until the carrots start to soften.

IMG_4124

4.  Add the wine to the pan and use a spatula to scrape the meat bits from the bottom of the pan.

5.  Allow vegetables and wine to simmer a few minutes, until the wine is reduced by about 1/4.  Add the beef stock and heat mixture until simmering

IMG_4125

6.  Pour mixture over roast in the crockpot.  Add rosemary, bay leaves, tomatoes and tomato sauce

7.  Cook for 4-5 hours on high or 6-8 hours on low

8. Transfer roast to serving platter and pour some of the sauce created in the crockpot over the roast.

9.  Serve over egg noodles or mashed potatoes.

I hope that you like this recipe – it is a new family favorite for us!

Looking for more crockpot recipes?  Here are a few more of my favorites:

Crockpot Pulled Pork Recipes

Easy Recipe for Chili

Homemade Applesauce

Crockpot Recipes | Beef Roast With Tomato Sauce + More!

Ingredients

  • Boneless Chuck Roast (about 3 lbs)
  • 3 Tbsp Olive Oil
  • 1/2 cup chopped onion
  • 1/2 cup diced carrots
  • 1/2 cup diced green pepper
  • 2 cloves garlic, minced
  • 1/3 cup dry red wine
  • 1 cup beef stock
  • 1 28-oz can Italian Style diced tomatoes
  • 3/4 cup prepared marinara sauce
  • 1 tbsp fresh rosemary leaves, chopped
  • 3 bay leaves
  • Salt and pepper to taste
  • cooked egg noodles or mashed potatoes for serving

Instructions

  1. Heat vegetable oil in a large pan on medium-high until very hot. Season roast with salt & pepper. Add roast to pan, turning to brown on all sides (about 3 minutes per side)
  2. Remove roast and place in a 6-qt crockpot. Pour out or use a paper towel to remove all but about 2 Tbsp of the meat drippings
  3. Add the carrots, peppers, onions and garlic to the pan and saute for about 4 minutes, until the carrots start to soften.
  4. Add the wine to the pan and use a spatula to scrape the meat bits from the bottom of the pan.
  5. Allow vegetables and wine to simmer a few minutes, until the wine is reduced by about 1/4. Add the beef stock and heat mixture until simmering
  6. Pour mixture over roast in the crockpot. Add rosemary, bay leaves, tomatoes and tomato sauce
  7. Cook for 4-5 hours on high or 6-8 hours on low
  8. Transfer roast to serving platter and pour some of the sauce created in the crockpot over the roast.
  9. Serve over egg noodles or mashed potatoes.
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Easy Potato Soup Recipe

easy potato soup recipe

Oh – potato soup! Creamy, filling and full of stick-to-your-ribs goodness! There is no reason that you should ever buy it…not when you have such an easy potato soup recipe! This takes just a few minutes to put together and then it will cook in your slow cooker for about 8 hours. When it is done, just serve it with some nice crusty bread and you have a hearty dinner!

You will need:

easy potato soup recipe ingredients

  • 8 medium Potatoes cubed
  • 1 Onion finely chopped
  • 1 quart Chicken Broth
  • 1 lb Bacon, but in to 1″ pieces
  • 1 cup Shredded Cheese
  • 1 cup Half and Half
  • 1/4 cup Butter
  • 1 tbsp Garlic Powder
  • 1 tsp Pepper
  • 2 tsp Salt

Making it couldn’t be simpler!

Just chop up your potatoes and onions

potatoes onions

And fry your bacon (make sure that you drain it well on paper towels after cooking)

bacon frying

Reserve a little bit of the bacon for garnish when you serve it, and dump everything in to your crockpot!

add bacon

After about 8 hours on low, your potato soup will be done!

potato soup in crockpot

See the complete directions for my easy potato soup recipe below!

You might also want to try these recipes for soups:

Easy Potato Soup Recipe

Rating: 51

Prep Time: 15 minutes

Cook Time: 8 hours

Easy Potato Soup Recipe

Ingredients

  • 8 medium Potatoes cubed
  • 1 Onion finely chopped
  • 1 quart Chicken Broth
  • 1 lb Bacon, cut in to 1" pieces
  • 1 cup Shredded Cheese
  • 1 cup Half and Half
  • 1/4 cup Butter
  • 1 tbsp Garlic Powder
  • 1 tsp Peppe

Instructions

  1. Chop potatoes and onions
  2. Fry bacon until crisp. Drain well on paper towels. Reserve some bacon for garnish
  3. Add all items into the slow cooker and stir to combine.
  4. Cook on low for 8 hours.
  5. Ladle soup in to bowls. Top with reserved bacon
  6. Serve & Enjoy!

Notes

Top with some shredded cheese, bacon crumbles, green onions and sour cream (optional)

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Pumpkin Pancakes Recipe

Pumpkin Pancakes Recipe

By now it should be clear that I kind of have a “thing” for pumpkin. Between my pumpkin spice latte recipe, my pumpkin cheesecake bars recipe and my easy pumpkin muffins (recipe coming soon), I can never get enough pumpkin. So it just stands to reason that a pumpkin pancakes recipe should be on the menu in our house….right?

We like to whip up a huge batch of these (triple batch), have them for breakfast and then just freeze the leftovers in bags so that we can have them whenever we want. I simply line a baking sheet with parchment paper and lay the pumpkin pancakes out on the sheet and freeze them. Once they are frozen, I simply place them in a bag and then we can grab as many as we need without having to worry about them sticking together.

My personal opinion is that these pumpkin pancakes have so much flavor that they don’t need to be topped with butter and syrup (although I like to put a dollop of homemade whipped cream on them), but my kids still like the added sweetness of syrup. Give them a try “plain” before you automatically cover them with syrup!

Pumpkin Pancakes Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Pumpkin Pancakes Recipe

Ingredients

  • 2 Eggs
  • 1 1/4 cup Buttermilk
  • 4 tbsp melted Butter
  • 3 tbsp Canned Pumpkin Puree
  • 1/4 cup Sugar
  • 1/4 tsp Salt
  • 1 1/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Cinnamon
  • 1/4 tsp Allspice

Instructions

  1. Mix together dry ingredients.
  2. Stir in eggs, buttermilk, butter, and pumpkin.
  3. Mix until smooth.
  4. Preheat griddle or skillet over medium heat.
  5. Spray with cooking spray.
  6. Put 1/4 cup of batter on skillet until it stops bubbling and edges begin to harden.
  7. Flip, and cook other side about same amount of time.
  8. Serve warm with butter and syrup
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Easy Pumpkin Parmesan Risotto Recipe

Pumpkin Parmesan Risotto

While I pretty much always have a can of pureed pumpkin on hand in the pantry, I love when the first signs of fall hit and I can let my pumpkin love loose on any and every dish. I will find a way to put it in everything from my breakfast oatmeal to my main dishes at dinner. Besides being delicious pumpkin is a great way to add fiber, beta-carotene, and potassium to your diet. It is really the only member of the squash family that my kids will eat, so I am always looking for new recipes that include pumpkin!

If you are like me and a bit burnt out on rice, pasta, or potatoes as a side dish – Risotto is a delicious alternative, it is a cross between a rice and a pasta, it can cooked with just about any flavor you can think of making it great side for many main dishes. If you are a fan of the show “Hell’s Kitchen”, the contestants always seem to mess up the risotto which always gives me a chuckle of two. Sure – risotto is a bit temperamental and must be watched, it is not a dish that you can walk away from as it needs to be pretty much stirred constantly. But it is really worth it and not nearly as hard to make as cooking shows would have you believe!

But pumpkin, oh pumpkin for fall is my favorite. Scroll down for the complete recipe and directions and be sure to also try these fabulous pumpkin recipes:

Easy Pumpkin Parmesan Risotto Recipe

Rating: 41

Prep Time: 5 minutes

Cook Time: 20 minutes

Easy Pumpkin Parmesan Risotto Recipe

Ingredients

  • 1 ½ cup Arborio rice
  • 1 ½ cup Pumpkin puree
  • 3-4 cups chicken or vegetable broth
  • ½ cup Parmesan Cheese
  • ½ cup red wine
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 3 Tbsp. Olive oil
  • salt and pepper to taste

Instructions

  1. Place olive oil in a large pan over medium heat with onion, saute until onion starts to become translucent.
  2. Add garlic and cook for 1 minute.
  3. Stir in arborio rice, cooking for an additional minute.
  4. Add wine, and ½ cup of broth, cook, stirring constantly until all liquid is dissolved.
  5. Repeat the process-keep adding broth a half cup at a time until it is all absorbed and risotto is just past al dente, about 20 minutes.
  6. Stir in pumpkin puree and parmesan cheese.
  7. Salt and pepper to taste.
  8. For a pretty presentation top with a sprinkle of parmesan cheese.
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Freezer To Crockpot Cooking | Apples Recipes and Instructions

apple-crockpot-recipes-instructions

Welcome back to Freezer To Crockpot Cooking – Apple Week!

Don’t forget to check out all of the other weeks in this series:

You had a few days to get all the ingredients for these apple recipes togetherand now it is time fill your freezer with yummy goodness!

Let’s begin by prepping your ingredients:

  • Take your 4-6 large apples; slice off tops, cut a circle of about 2 inches across and 2 inches deep, use a spoon to scrape out all seeds and core
  • Peel, core and slice all bagged apples.
  • Dice ½ stick of butter into small pieces, place in fridge until ready to bag
  • Slice 4 1 Tbsp. pieces of butter, place in fridge until ready to bag
  • In bowl combine ½ cup golden raisins, 2 Tbsp. granulated sugar 2 Tbsp. brown sugar, and 1 tsp. cinnamon. Fill your hollowed out large cooking apples with this cinnamon mixture

Next Step – Get the Instructions on the Bags – Now we’re ready to prep, label, and bag our tasty apple recipes. Grab 4 gallon freezer bags, 1 quart sized freezer bag, and a sharpie. We are going to begin by labeling each bag with cooking directions. Write the following directions on each bag:

Apple Crisp

  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag #1 into crock pot
  • Shake contents of bag #2- spread crisp topping evenly over apple mixture
  • Cook on low 4 hours
  • Place wooden spoon in crockpot to keep lid cracked open (this will prevent the crisp topping from being soggy)
  • Cook an additional hour

Applesauce

  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low 8-10 hours
  • Stir occasionally

“Fried” Apples

  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low 3-4 hours

Baked Apples

  • Spray crockpot with nonstick cooking spray
  • Pour ½ cup water in bottom of crockpot
  • Place apples into crockpot upright
  • Cook on low for 6 hours

Finally it’s time to fill the bags with the sweet apple goodness:

Apple Crisp –Gallon bag

  • 6 cups of peeled, cored, and sliced apples
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ tsp. cinnamon
  • ½ tsp. ginger
  • ¼ tsp. nutmeg
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cornstarch

Apple Crisp Topping –Quart sized bag #2

  • 1 cup all purpose flour
  • ½ cup brown sugar
  • ½ cup white

Applesauce

  • ½ cup water
  • 1 tsp.cinnamon
  • ¾ cup of sugar
  • 8 cups sliced apples

“Fried” Apples

  • 6 cups sliced apples
  • 1 cup golden raisins
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 6 Tbsp. diced butter

Baked Apples

  • Place your 4-6 large apples that have been filled with raisin filling
  • upright in freezer bag, Top each with a 1 Tbsp. piece of butter.

And that’s it! You now have 4 homemade and healthy desserts, ready to go in your crockpot on those busy days!

Need more slow cooker recipes that are great for freezer cooking? See all of the other weeks in this series:

Bacon Cheeseburger Totchos Recipe | Kid Friendly!

Bacon Cheeseburger Totchos

I really do try to keep most of the recipes that I post on the healthier side, but sometimes you just have to indulge.  If my husband and kids had their way, every dinner would be something like these bacon cheeseburger “totchos”!

Obviously, this is not a meal that you are going to make on a regular basis.  Well, I guess you could, but I definitely wouldn’t recommend it unless you can figure out a way to make them a little more healthy (swap out the beef for turkey?  use regular cheddar cheese in place of Velveeta?)

Make sure that you get the tater tots completely cooked and crisp before you start loading them up with toppings and serve these totchos immediately or else the cheese and other toppings will turn the tots in to a soggy mess.

To make these bacon cheeseburger totchos you will need:

bacon cheeseburger totchos ingredients
Ingredients:

  • 32 oz Tater Tots
  • 6 oz Velveeta
  • 1 cup Milk
  • 1 lb Ground Beef
  • 1 tsp Worcestershire Sauce
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 cup Ketchup
  • 1/4 cup Mustard
  • Pickles
  • 1/4 cup finely diced Onion
  • 6 slices Bacon

Scroll down for complete directions!

You might want to also try these kid friendly recipe ideas:

Bacon Cheeseburger Totchos Recipe | Kid Friendly!

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 28 minutes

Bacon Cheeseburger Totchos Recipe | Kid Friendly!

Ingredients

  • 32 oz Tater Tots
  • 6 oz Velveeta
  • 1 cup Milk
  • 1 lb Ground Beef
  • 1 tsp Worcestershire Sauce
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 cup Ketchup
  • 1/4 cup Mustard
  • Pickles, diced
  • 1/4 cup finely diced Onion
  • 6 slices Bacon

Instructions

  1. Preheat oven to 350.
  2. Bake Tater Tots according to package instructions. making sure that they are nice and crispy.
  3. While the tater tots are baking, cut bacon in to 1" pieces and fry until crispy. In a separate skillet, combine ground beef, worcestershire, onion powder and garlic powder and cook until brown.
  4. Drain grease and from both the bacon and beef mixture and set aside.
  5. In a non-stick saucepan, Velveeta with milk, mixing well until smooth.
  6. Arrange Tater Tots on serving platter.
  7. Pour Velveeta on top.
  8. Spread browned ground beef over cheese.
  9. Top with mustard, ketchup, diced onion, diced pickle and bacon.
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Copycat Recipe | Panda Express Sweet Fire Chicken

Chicken Stir Fry  Copycat Panda Express Sweet Fire Chicken

We love chicken stir fry in this house but it does tend to get a little boring. Chicken, onions, peppers and the same old boring spicy brow sauce is what I usually make. Not that it isn’t tasty, but like I said – it can get a little boring!

If you are a fan of Panda Express, chances are you have tried their Sweet Fire Chicken. Sauteed breaded chicken, peppers and onion coated in a sweet and tangy sauce with pineapple chunks and served over rice. If you have picky eaters in the family, give this recipe a try. The sweetness of the sauce might be just the right thing to get them to eat it!

One thing that makes this chicken stir fry recipe so tasty is that the chicken is the use of cornstarch to coat the chicken pieces. Doing that give you a nice and thick breading on the chicken to really absorb the sauce. I’m not going to claim that it makes for a super-healthy dinner but it sure makes for a delicious one. You can, of course, skip the breading if you are looking to cut calories but it certainly won’t be as good!

Like my Green Chile Chicken Enchiladas Recipe, this Copycat Panda Express Sweet Fire Chicken is an easy recipe that you can whip up on the fly with ingredients that you have on hand (and if you don’t have the Thai Chili Sauce, it is available in the ethnic foods section of most grocery stores) so go ahead and add this to your last-minute dinner ideas file!

Copycat Recipe | Panda Express Sweet Fire Chicken

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Copycat Recipe | Panda Express Sweet Fire Chicken

Ingredients

    For the Chicken
  • 1/2 cup Vegetable Oil
  • 1 lb Boneless Skinless Chicken Breasts
  • 3/4 cup Flour
  • 1 cup Corn Starch
  • 2 Eggs, beaten
  • For the Sauce
  • 1 tbsp Olive Oil
  • 1 Red Bell Pepper
  • 1/2 Onion
  • 1 1/2 cup Pineapple Chunks, drained
  • 1/2 cup Thai Sweet Chili Sauce
  • To Serve
  • White Rice, prepared according to package directions
  • 2 Green Onions

Instructions

    To Cook the Chicken
  1. Heat vegetable oil in a large skillet over medium high heat.
  2. Cut chicken into roughly 1" chunks.
  3. Take each piece of chicken and coat in flour (shaking off excess), then dip in egg and then coat in corn starch (if needed, press the corn starch in to the chicken to make sure it sticks).
  4. Cook chicken in the oil, several pieces at a time until golden and crispy (about 2 minutes per side).
  5. Drain chicken on paper towels.
  6. To Prepare the Rest
  7. Remove the seeds and top of the pepper and cut in to 1" pieces
  8. Cut onion into roughly 1" pieces.
  9. Heat olive oil in a skillet over medium high heat.
  10. Cook pepper, onion and pineapple, stirring occasionally, until tender.
  11. Add in chicken and chili sauce until well combined, about 1-2 minutes.
  12. If sauce doesn't appear thick enough, make a slurry of 2 tablespoons of corn starch and 2 tablespoons of water and add to skillet and continue stirring.
  13. Serve over rice and garnish with sliced green onions
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Pumpkin Cheesecake Bars Recipe

Pumpkin Cheesecake Bars Recipe

Every time I reach for something to eat, I have a choice to make. I can either choose healthy foods that I know are good for me like fresh fruits and vegetables, or I can indulge in some sinfully delicious treats like Oreo Cheesecake Bars or White Chocolate Cheesecake Bars that don’t necessarily have a great deal of nutrition. Some nights, it can be a tough choice to make.

That’s why I am always thankful for dessert recipes that offer me the best of both worlds, such as an Easy Pumpkin Dip recipe or this Pumpkin Cheesecake Bars recipe. This Pumpkin Cheesecake Bars recipe contains tons of great, healthy and whole ingredients, such as flour, oats, pumpkin and vanilla so I don’t have to feel too guilty when eating it. It isn’t full of additives, preservatives and food colors either. Instead, it is a simple, homemade recipe that I can really enjoy and feel good about eating. I know it isn’t “health food”, but at least I can take comfort in the fact that I know everything that is in it!

You don’t eat cheesecake for the nutrition, however. You eat it because it tastes good, and this recipe definitely delivers. The way the warm, spiced pumpkin pairs with the cool, creamy cheesecake and the warm, crumbly crust is simply out of this world. This recipe is definitely comfort food at its finest. Whether you have a severe sweet tooth, a broken heart to heal, or you just want to savor a crisp fall night, this Pumpkin Cheesecake Bars recipe is just to hit the spot!

Pumpkin Cheesecake Bars Recipe

Rating: 51

Total Time: 1 hour

Pumpkin Cheesecake Bars Recipe

Ingredients

    For the Base
  • 1 cup Flour
  • 3/4 cup Brown Sugar
  • 6 tbsp Butter
  • 1 cup Quick Oats
  • For the Filling
  • 8 oz softened Cream Cheese
  • 3/4 cup Sugar
  • 15 oz Pure Pumpkin
  • 2 tsp Pumpkin Pie Spice
  • 3 Eggs
  • For the Icing
  • 16 oz Sour Cream
  • 1/3 cup Sugar
  • 1/2 tsp Vanilla

Instructions

  1. Preheat oven to 350.
  2. Line 13x9 pan with [parchment paperhttp://momsneedtoknow.com/using-parchment-paper-baking].
  3. Combine flour and brown sugar.
  4. Cut in butter into mixture until it resembles lumpy crumbs.
  5. Add in oats and stir to combine.
  6. Press mixture into bottom pan.
  7. Bake 15 minutes.
  8. Beat together cream cheese, eggs, 3/4 cup sugar, pumpkin and spice until well blended.
  9. Pour into pan over base and allow to level out.
  10. Bake 25 minutes or until set in middle.
  11. Mix sour cream, 1/3 cup sugar and vanilla.
  12. Spoon mixture over cooked pumpkin layer and spread evenly.
  13. Bake about 5-8 minutes or until set.
  14. Cool completely before cutting.
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Crockpot Steel Cut Oats Recipe with Apples and Cinnamon

Crockpot Steel Cut Oats Recipe with Apples and Cinnamon

I absolutely love oatmeal for breakfast, especially steel cut oats.  If you have yet to make the switch to steel cut oats, you really should give my crockpot steel cut oats recipe a try!  While the nutritional value of steel cut oats vs. rolled oats is pretty much the same, I find that steel cut oats are a much heartier breakfast.  They are chewier and have a slightly nutty flavor.  They are also less processed than rolled oats. While I do still eat rolled oats and I have a bunch of different toppings for oatmeal that I like to use, I really do prefer steel cut oats.

The only problem with them is that they take about 30 minutes to cook.  That’s fine for a weekend morning, but a little bit of a pain if you are trying to rush 3 children out the door for school.  The solution?  Put everything in the crockpot the night before and wake up to your breakfast ready to serve!

I am a big fan of making my mornings as easy as possible and while my kids would be happy to just grab a bowl of sugar cereal, we are trying to get away from those and have more wholesome breakfasts and not just on the weekends.  Recipes like my crockpot breakfast casserole recipe have been a big hit with my family and I end up making my Easy Overnight Oatmeal Recipe with Raspberries and Vanilla about once a week. We also keep the freezer stocked with my Breakfast Egg Sandwich with Ham and Cheese (my husband often leaves for work at 5:00am and he just pops one in the microwave and they are ready in a minute)!

The addition of apples and cinnamon to this steel cut oats recipe packs in some extra fruit and flavor.  Just the smell of these in the morning will have you jumping out of bed and ready for the day.

Scroll down for the complete recipe!

Need some more breakfast ideas? Try these!

Crockpot Steel Cut Oats Recipe with Apples and Cinnamon

Rating: 51

Prep Time: 5 minutes

Cook Time: 7 hours

Crockpot Steel Cut Oats Recipe with Apples and Cinnamon

Ingredients

  • 1 1/2 cup Steel Cut Oats
  • 3 tbsp Brown Sugar
  • 4 cup Water
  • 2 cup Milk
  • 3 tbsp Butter
  • 2 Apples
  • 3 tsp Cinnamon

Instructions

  1. Peel, core and chop the apples
  2. Spray the inside of your slow cooker with cooking spray.
  3. Put all ingredients in your slow cooker and cook on low for 7 hours or high for 4 hours.
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Ants on a Log | Kid Friendly Snack Idea

Ants on a Log Snack

Like many moms these days, I worry about the things that my kids eat. After all, it seems like you can hardly pick up any premade snacks at the store without being greeted with an insanely long list of preservatives, additives and artificial ingredients. I don’t want to deprive my kids of fun snacks and just make my kale chips recipe every day, but I also don’t want them eating nothing but junk foods every day either. So what’s a mom to do?

Thankfully, it is possible to get snacks and lunches that are both fun and healthy. In fact, Pinterest is full of healthy lunch ideas that both kids and moms alike will love (oh – and are you following me on Pinterest yet?). One healthy snack that my family personally loves is this Ants on a Log snack. This snack has everything that moms and kids look for in a snack. It contains healthy, filling ingredients, it’s really cute and fun, and it’s really tasty too. My kids love lining up the little raisins for the ants. We have a lot of fun with it.

Kids’ lunches and snacks can be healthy, fun and delicious.  Sure, they may not always get all those processed, sugar laden foods some of their friends eat every day, but they love our homemade fruit rolls ups and this Ants on a Log Snack, and your kids will too. If they haven’t ever tried it yet, make it today! It’s easy and fun, and your kids are sure to love it.

Ants on a Log | Kid Friendly Snack Idea

Rating: 51

Prep Time: 5 minutes

Ants on a Log | Kid Friendly Snack Idea

Ingredients

Instructions

  1. Wash, trim and cut your celery into serving size pieces.
  2. Spread peanut butter in the recessed side of the celery (I like to use a zipper bag and pipe it in).
  3. Decorate top of peanut butter with raisins (ants).
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Crockpot Cheese Steak Recipe

Crockpot Cheesesteak Recipe

Cheese steak “purists” (and most people from Philadelphia, PA) will tell you that there is no such thing as a crockpot cheese steak recipe and, to some extent, I agree with them. Cheese steaks should be made on a flat-top grill and you should be able to smell them cooking about a block away.

On the other hand, there is something to be said for wanting the flavor of a Philly-style cheesesteak without stinking up your house for days. This crockpot cheesesteak recipe will do exactly that!

Having lived in the Philadelphia area (almost) my entire life and having traveled the country quite a bit and having seen some of the pitiful excuses for cheesesteaks, there are a few truisms about cheesesteaks (even if we can’t decide if CheeseSteak is 1 word or 2!):

  1. The roll is everything. Amoroso rolls are absolutely the best (and now available frozen nationwide if you can’t find them fresh in your grocery store). If you can’t find Amoroso, get a good quality hoagie/sub roll. No hot dog rolls, no ciabatta, nothing fancy. Just a plain old hoagie/sub roll.
  2. You want to trim your roast of all visible fat before you place it in your crockpot. Top Round or Rib Eye is best for an authentic Philly cheesesteak.
  3. There is some debate over whether a cheese steak should be VERY thin slices or meat chopped in to tiny pieces. I can’t stand cheesesteaks made with sliced beef. I want my cheese steak chopped! This recipe will allow you to shred the beef in to tiny pieces – you want it REALLY small – almost smaller pieces than ground beef. You can do this easily with 2 forks once the beef is completely cooked.
  4. The cheese: once again – Philly people have their loyalties. Some people prefer provolone (I do) but MANY people prefer Cheez Wiz (including people I know who would never eat Cheez Wiz on anything else except a cheesesteak). And still some people like just plain American cheese. I am going to tell you that you should at least TRY a cheesesteak with Cheez Wiz at least once in your life, but I am squarely on Team Provolone!

Ok – let’s get to the crockpot cheese steak recipe! To make it, you will need:

Ingredients:

crockpot cheesesteaks ingredients

  • 2 lb Beef Roast (top round or rib eye)
  • 1 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 1 tbsp minced Garlic
  • 2 Onions sliced
  • 1 peppers sliced
  • Provolone cheese
  • Hoagie or Sub Rolls

Scroll down for the complete directions!

You might also want to try these crockpot recipes:

Crockpot Cheeses Steak Recipe

Rating: 41

Prep Time: 10 minutes

Cook Time: 8 hours

Crockpot Cheeses Steak Recipe

Ingredients

  • 2 lb Beef Roast (top round or rib eye)
  • 1 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 1 tbsp minced Garlic
  • 2 Onions sliced
  • 1 pepper sliced
  • Provolone cheese
  • Hoagie or Sub Rolls

Instructions

  1. Place beef, broth, soy sauce, garlic, and 1/2 of the peppers and 1/2 the onions in the slow cooker.
  2. Cook on low about 8 hours.
  3. Use 2 forks to shred the beef in to tiny pieces. Remove any fat particles/pieces that you see.
  4. Add remaining onions and peppers and cook for another hour.
  5. Preheat oven to 350.
  6. Open sub/hoagie rolls and place provolone on each side and heat until cheese is melted and bread is slightly crunchy.
  7. Use a slotted spoon to scoop up some of the meat mixture (letting the juices drain as much as possible)
  8. Top the bread & cheese with the meat mixture and serve!
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Easy Spinach Artichoke Dip | So Cheesy!

easy spinach artichoke dip

Easy Spinach Artichoke Dip

With football season here, there are few things that I like better than making an easy spinach artichoke dip! We like to pretend that it is healthy because – HEY! Two vegetables RIGHT IN THE NAME! But then we remember all that wonderful and delicious sour cream and cheese that we add to it and realize that it is time to stop fooling ourselves. It’s not healthy – but oh, it is good! Next to my favorite homemade dip for Doritos, this is one of my favorites!

This is a slight variation of the traditional spinach artichoke dip. Most recipes call for frozen spinach, mayonnaise and parmesan cheese, but this one is geared towards the person who likes a little more “ooey gooey-ness” (that is a technical term).

What you’ll need:

  • 2 (13.5oz) Cans of Spinach (you can also substitute 2-3 9 oz packages of frozen spinach, completely thawed and drained)
  • 8 oz (1 block) Cream Cheese
  • 1 (13.5 oz) can artichoke hearts, drained
  • 3 tbs garlic salt
  • 8 oz block mozzarella cheese, shredded
  • 8 oz Sour Cream

Directions:

  1. In a large mixing bowl add spinach, cream cheese, artichoke hearts, sour cream, garlic salt, and half (4 oz) of mozzarella cheese. (If using frozen spinach, add 2 of the packages of frozen spinach, mix and check visually if you should add more – you will just be able to tell by looking at it! ) Mix well.
  2. Pour into a 9×9 baking dish and top with remaining 4 oz mozzarella cheese.
  3. Bake for 25-30 minutes at 350 degrees or until cheese bubbles and browns.

Serve with pita chips, crackers or you can really try to fool yourself in to thinking it is healthy and serve it with carrot and celery sticks!

Enjoy!