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).
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://momsneedtoknow.com/ants-log-kid-friendly-snack-idea/

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!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://momsneedtoknow.com/crockpot-cheese-steak-recipe/

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!

Freezer to Crockpot Cooking | Pork Recipes and Instructions!

pork-collage

Welcome back to Freezer To Crockpot Cooking – Pork Week!

See all of the other weeks in this series:

You had a few days to get all the ingredients for these pork recipes together and now it is time to prep your ingredients.

As a reminder, I suggest thawing these bags in your refrigerator overnight before dumping them in your crockpot the day you want to eat them. The chicken crockpot recipes that we made 2 weeks ago can be put in the crockpot frozen solid, but pork recipes tend to cook better in the crockpot when the meat is not frozen! Additionally, since these recipes take a bit more prep work, I would strongly suggest doubling the ingredients list and make 8 meals (instead of 4).

Let’s begin by prepping your ingredients:

  1. Dice ham steak about ½” x ½”
  2. Cook and chop 6 pieces of bacon
  3. Dice 2 onions
  4. Peel, core and chop 2 apples
  5. Remove excess fat from pork ribs
  6. Peel (if desired), and slice 8-10 potatoes to 1/8 “ – 1/4” thickness

Next Step – Get the Instructions on the Bags

The next step is to write your cooking directions on each of your freezer bags before filling, grab a sharpie and you will need 4 1-Gallon freezer bags and a single Quart-sized bag.

Cranberry-Apple Glazed Tenderloin

  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low 7-9 hours, to an internal temperature of 160°

Smothered Pork Chops

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

Ham and Scalloped Potatoes

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

Boneless Country Ribs w/ homemade BBQ Sauce

  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low for 8 to 9 hours
  • Drain liquid from crockpot
  • Pour in contents of bag #2
  • Cook on low 1 more hour

Finally we are going to bag our yummy freezer meals – here are the lists of what to put in each bag:

Cranberry-Apple Glazed Tenderloin

  • ½ cup apple juice
  • 2 peeled, cored, diced apples
  • 2 cloves of garlic, crushed
  • 1 tsp. salt
  • ½ tsp.black pepper
  • 1 oz can cranberry sauce
  • Pork loin

Smothered Pork Chops

  • 1 diced onion
  • 1 cup vegetable or chicken broth
  • 1 can cream of mushroom soup
  • 1 Tbsp. apple cider vinegar
  • 6 pieces crumbled bacon
  • Pork chops

Ham and Scalloped Potatoes
Alternate your ingredients in the following way:

  • 1 can cream of potato soup
  • 1 can chicken broth
  • 1 tsp. salt
  • ½ tsp. pepper
  • 3 cloves garlic, crushed
  • ½ sliced potatoes
  • ½ bag shredded cheese
  • ½ cubed ham
  • Repeat potatoes, cheese, ham

Or -once you’ve put everything in the bag, massage bag to mix ingredients.

Boneless Country Style Ribs with Homemade BBQ Sauce

In a Gallon Bag

  • Boneless Ribs
  • ½ cup apple juice
  • 1 ½ tsp. salt
  • 1 tsp.pepper

Quart – Bag #2

  • 1 ½ cups ketchup
  • 1 Tbsp. Worcestshire
  • ¾ cup packed brown sugar
  • 2 Tbsp. apple cider vinegar
  • 3 cloves crushed garlic

And that’s it! You now have 4 homemade and healthy healthy meals, 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:

3 Healthy Lunch Ideas That Children Will Love!

3 Healthy Lunch Ideas

When your children are at home with you, you do your best to serve them healthy meals. You can fill them up with some of their favorites like my Sloppy Joe recipe, or these Smoked Turkey Wraps with Chipotle Mayonnaise recipe. You can easily whip up a batch of Easy Tomato Soup recipe and sit down to a nice hearty and healthy lunch together (and for you Mom, try my Orange and Spinach salad withBalsamic Vinaigrette recipe!)

What happens once your children go off to school, however? Do you just let them eat whatever the school is making that day? Or do you continue to prepare a variety of healthy lunch ideas to keep your kids healthy, full and focused even when they are out of your sight? I think we know the answer to that!

While some schools are starting to prepare more healthy lunches, unfortunately many schools still serve foods that are really not very healthy at all.

If you have spent much time on Pinterest lately (are you following me on Pinterest yet?), you have undoubtedly seen some of the amazingly creative school lunch ideas out there. They look so cute and fun, and any child would be happy to eat them. As a bonus, they are surprisingly easy to make once you know how. If you are interested in finding some great healthy lunch ideas, keep reading! I’ve got three school lunch ideas you and your kids are sure to love!

Just grab yourself a Bento Box or a lunchbox and start filling the cups! If your Bento Box doesn’t come with removable cups, try these silicone cupcake liners that can be reused all year and clean up easily!

Bento Box Ideas

Chicken Taco Bento Box

Ingredients

  • 2 oz Grilled Chicken Breast pieces
  • 7-10 Tostitos Multigrain Scoops
  • 1/4 cup Cheese Crackers
  • 1/4 cup Shredded Cheddar Cheese
  • 1/2 Orange sliced
  • 1/4 cup Diced Tomatoes
  • 1/4 cup Shredded Lettuce

Directions

  1. Place each ingredient into cups and place in Bento Box.

Pepperoni Pizza Bento Box

Ingredients

  • 1 oz Mini Pepperoni Slices
  • 1 package Pillsbury Pizza Crust Dough
  • 1/4 cup Shredded Pizza Cheese
  • 1/8 cup Pizza Sauce
  • 1 Lowfat Chocolate Milk Carton

Directions

  1. Preheat Oven to 400.
  2. Spray cookie sheet with non stick spray or line with parchment paper
  3. Spread out pizza dough and using a 3″ cookie cutter, biscuit cutter or drinking glass cut into rounds.
  4. If your kids aren’t too picky, sprinkle rounds with garlic powder, oregano and basil for extra flavor.
  5. Place rounds on prepared sheet and bake for 8 minutes.
  6. Allow to cool.
  7. Place each ingredient into cups and place in Bento Box.

Beach Themed Ham & Cheese Bento Box

Ingredients

  • 2 slices Honey Ham
  • 2 slices Cheddar Cheese
  • 1 Pretzel Roll (or Hoagie Roll)
  • 1 Boiled Egg
  • 1 Raisin
  • 1/4 cup Goldfish Crackers
  • Leaf Lettuce
  • 1/2 Orange sliced
  • Blue Jell-O
  • 1 Swedish Fish Candy
  • 1 Lowfat Milk Carton

Directions

  1. Prepare Jell-O according to directions and pour in serving size containers and allow to nearly set.
  2. Add one Swedish fish to each Jell-O container
  3. If you want to make the roll look like a fish: take the roll and notch out each side and the rear to create fish shape. If your bento is small, split roll in half first to make 2 fish. Notch out a mouth and remove a small circle to create an eye. Place raisin in the eye.
  4. Split the roll and add ham and cheese.
  5. Place lettuce into box to support fish.
  6. Place remaining ingredients into cups and place in Bento Box.

Bento Box Ideas

Easy Pumpkin Dip Recipe

Easy Pumpkin Dip Recipe

Ever since I was a kid, I have always loved pumpkin. Whether my mom would make her pumpkin cheesecake bars recipe or her easy pumpkin muffins recipe (both recipes coming soon!), I could never seem to get enough. As an adult, I still love making pumpkin treats every year (including my copycat Starbucks Pumpkin Spice Latte) as the weather starts to turn cooler. This year, however, I am adding a new recipe to the rotation: an easy pumpkin dip recipe.

While I do always love baking fancy pies and muffins, sometimes I just want that yummy pumpkin taste without all of the extra work. This easy Pumpkin Dip recipe provides the perfect solution. The recipe couldn’t be any simpler to make–you just combine all the ingredients in a bowl and stir! One hour later, you have a smooth, creamy dip that is bursting with delicious pumpkin flavor.

Not only is this pumpkin dip perfect for snacking, but it is also a great way to sneak your kids some extra vegetables. After all, what kid can resist a smooth and creamy orange dip? Make this easy pumpkin dip recipe for a delicious after-school snack, a late night snack or a side with your meals. It even makes the perfect addition to a spooky Halloween-themed party.

The next time you are looking for yummy recipes for canned pumpkin, give this Easy Pumpkin Dip recipe a try. Not only does it pack some awesome nutrition from the pumpkin, but it is very yummy as well! Serve with graham crackers, gingersnap cookies (or any other cookie) or fresh fruit!

Easy Pumpkin Dip Recipe

Rating: 51

Prep Time: 5 minutes

Easy Pumpkin Dip Recipe

Ingredients

  • 15 oz canned Pumpkin Puree (NOT pumpkin pie filling)
  • 1 pkg Vanilla Instant Pudding
  • 2 tsp Pumpkin Pie Spice
  • 8 oz Cool Whip, thawed

Instructions

  1. Stir together all ingredients in a bowl.
  2. Cover bowl and place in the refrigerator for 1 hour to allow the flavors to blend.
  3. Serve with graham crackers, fresh fruit or cookies
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://momsneedtoknow.com/easy-pumpkin-dip-recipe/

Using Parchment Paper For Baking

Using Parchment Paper For Baking

Now that Fall is almost here and I don’t have to live in fear of choosing between a sweltering hot house or a $700 air conditioning bill, I will be doing quite a bit of baking (and posting those recipes here).

Parchment paper is a HUGE part of my baking life.  I do have a few Silpat sheets, but I really like parchment paper, especially when I am baking cookies. Parchment paper is cheap and unless I am baking something particularly ooey-gooey, I can usually use the same sheet for an entire batch of cookies

One of the biggest complaints that I get on some of my cookie recipes is that they spread too much and the recipe just didn’t turn out right.  Whenever I get those complaints (especially on my Cherry Thumbprint Cookie recipe), my first question is “did you use parchment paper like I said to do in the directions?”.  I would say that 99% of the time, the answer is “no – I skipped that step”.

And here is where I want to get in to a very important point of any baking recipe that I post.  If I say “use parchment paper”…then USE parchment paper.

You see – people seem to think of parchment paper as just a “liner” for your cookie sheets and a way to to make clean-up even easier…and they are right that it makes clean-up a breeze!  Parchment paper will also help to preserve the life of your cookie sheets (because the oil is being absorbed in to the paper and not the cookie sheet).But beyond that, using parchment paper for baking serves an even bigger purpose.

Parchment paper stops cookies and other baked goods from spreading too much.

If you have a high-fat cookie recipe placed on a metal pan in a hot oven, the butter in the recipe is going to want to spread and get flat.  Parchment paper will stop that!

I was first introduced to parchment paper about 15 years ago when I was a representative for a well-known “home kitchen party” company.  One of our signature recipes was a brownie pizza cooked on a pizza stone and the VERY first thing that we were told was to use the parchment paper to cook the brownie crust.  This was before the days of Facebook groups and really much of the Internets, but I used to go to monthly meetings and hear stories of fellow reps who skipped the parchment paper and ended up scrubbing brownie batter off of the bottom of the stoves at their hostess’ homes.

Parchment paper makes it much easier to remove your baked items from the pan!

Have you ever baked a cake and greased and floured the pan, only to have a huge chunk of the bottom of the cake stay in the pan when you inverted it? Or maybe you were making a caramel apple cheesecake in a 9″x13″ pan or a candy apple pie in a springform pan and found it a  huge pain to get the slices off of the bottom of the pan?  Using parchment paper will help your baked goods to slide right out of the pan without damage!

So there is often a definite need for using parchment paper for baking!  If a recipe tells you to use it, please don’t skip this step in order to save the $4/roll cost (that will cover about 25 cookie sheets).

Let me reiterate: If I say “use parchment paper”…then USE parchment paper.

One last thing – as more and more people are starting to understand the benefit of using parchment paper for baking, brands are coming out with pre-cut sheets that WILL make your life easier, but are priced much higher than if you just grabbed a roll of parchment paper and a pair of scissors.  While you can certainly buy them, just keep in mind that the pre-cut sheets are not the best bang for your buck!

Happy Baking!

Crockpot Chicken Noodle Soup Recipe | Great Freezer Recipe!

crockpot chicken noodle soup

Is there any soup that is more beloved than chicken noodle soup? I don’t know anyone who doesn’t like it and it is a go-to soup when you want some comfort food. There is no reason that you should ever buy the cans again, not when you have this easy crockpot chicken noodle soup recipe!

This is a great recipe that you can make ahead of time and freeze. Just put everything except the noodles in a freezer bag and freeze. When you are ready to make your crockpot chicken soup, pull the bag out of the freezer and dump the frozen contents in your crockpot and cook on low until it is done! Just line up your bags on the counter and you can make a few of these “assembly line style”!

Make sure to serve this soup with a nice crusty bread (try my homemade beer bread). Add a salad to it and you have a complete meal!

To make it my crockpot chicken noodle soup, you will need:

crockpot chicken noodle soup ingredients

Ingredients:

  • 2 1/2 lb raw Boneless Skinless Chicken Breasts cubed
  • 1 Onion chopped
  • 3/4 lb Carrots chopped
  • 6 stalks of Celery chopped
  • 1 tbsp Minced Garlic
  • 1 1/2 quart Chicken Broth
  • 1 1/2 quart Water
  • 1 tsp Salt
  • 1 tbsp Chicken Base (optional)
  • 2 tsp Pepper
  • 1 tsp Crushed Red Pepper
  • 1 Bay Leaf
  • 1 12 oz bag Egg Noodles.

Scroll down for the complete directions!

You might want to try these other crockpot recipes:

Crockpot Chicken Noodle Soup Recipe | Great Freezer Recipe!

Rating: 51

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Crockpot Chicken Noodle Soup Recipe | Great Freezer Recipe!

Ingredients

  • 2 1/2 lb raw Boneless Skinless Chicken Breasts cubed
  • 1 Onion chopped
  • 3/4 lb Carrots chopped
  • 6 stalks of Celery chopped
  • 1 tbsp Minced Garlic
  • 1 1/2 quart Chicken Broth
  • 1 1/2 quart Water
  • 1 tsp Salt
  • 1 tbsp Chicken Base (optional)
  • 2 tsp Pepper
  • 1 tsp Crushed Red Pepper
  • 1 Bay Leaf
  • 1 12 oz bag Egg Noodles.

Instructions

  1. Add all items except egg noodles into the slow cooker.
  2. Cook on low for 8 hours.
  3. Remove bay leaf
  4. Add egg noodles.
  5. Cook on low for 45 minutes or until noodles are tender.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://momsneedtoknow.com/crockpot-chicken-noodle-soup-recipe-great-freezer-recipe/

Cherry Jam Recipe | How To Make and Can Cherry Jam

Cherry Jam Recipe 2

There are so many things I love about summer that I don’t think I could name them all. The warm weather, family vacation, eating fresh fruit out of the garden… That’s why I am always so sad to see summer end. Now that I’ve started canning some of my own fruits and vegetables, however, at least I can still enjoy delicious foods from my garden all year round!

One recipe I love to make ahead for wintertime is this Cherry Jam Recipe. It uses the water bath canning technique, so it’s super easy to make, and it tastes really great as well!

This Cherry Jam Recipe goes really well alongside my English Muffin recipe, when I’m not in the mood for my usual Peach Preserves recipe. Either way, talk about a great way to start the morning!

Cherry Jam Recipe

As a bonus, not only does this Cherry Jam recipe offer a great start to any morning, but it makes a very thoughtful and frugal gift idea as well. Wrap a pretty bow around it or stick a cute label on it and you’ve got an awesome last minute gift idea that anyone is sure to love. Whether you are attending a baby shower, a birthday party or a Christmas party, this Cherry Jam with the Cherry Jam recipe is a can’t-fail gift. Make plenty of them and keep them on hand just in case! Whether you eat them or give them as gifts, they definitely won’t go to waste!

Cherry Jam Recipe | How To Make and Can Cherry Jam

Prep Time: 30 minutes

Cook Time: 1 hour

Cherry Jam Recipe | How To Make and Can Cherry Jam

Ingredients

  • 4 cups cherries (about 3 lbs)
  • ¼ cup lemon juice
  • 1 box Sure-Jell Pectin
  • 5 cups sugar
  • ¼ tsp almond extract (optional)

Instructions

  1. Prepare your jars, lids, and rings by washing with warm, soapy water. Place the lids in a small saucepot to simmer. Fill a water bath canner half full of water and bring to a boil.
  2. Wash cherries and remove stems. Pit the cherries by pressing the flat edge of a knife in the center (or you can use a cherry pitter. I highly recommend using a sheet pan to catch the juice, as this job gets pretty messy!
  3. Finely chop or grind cherries (a food processor works best). Put four cups of the prepared mixture into a saucepan. Add lemon juice and pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar and almond extract, and return to boil for exactly one minutes, stirring constantly. Skim foam if necessary.
  4. Ladle into clean jars, leaving ¼” headspace. Wipe rims with a clean, wet cloth and place warm lids on top. Tighten rings. Submerge the jars into the water bath canner. There must be 1”-2” of water over the tops of the jars. If there is less, add more boiling water.
  5. Bring the water to a boil. Once it reaches the boiling point, process the jars for 10 minutes.
  6. Remove from water and place on a towel to cool. After they have cooled, check to make sure the jars have sealed by pressing gently in the center of each lid. There should be no spring to the lid. If there is, reprocess immediately or refrigerate.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://momsneedtoknow.com/cherry-jam-recipe-make-can-cherry-jam/

Freezer To Crockpot Cooking | Sandwiches Recipes and Instructions

slow cooker recipes sandwiches

Welcome Back to Freezer to Crockpot Cooking – Sandwich Week! You have had a few days to get everything on the shopping list for the week, so now it is time to put everything together!

Make sure to check out  all of the other weeks in this series:

Don’t forget: the shopping list for this week was designed to make 4 meals. If you doubled or tripled the shopping list to make even more meals (or larger meals), you will need to adjust these instructions for the increased quantity of food that you are making

Step 1 – Prep Your Ingredients – Just a few steps of prep work for these sandwiches

  • Cut your 4 lb roast in half
  • Slice bell peppers into strips
  • Slice 1 onion into strips
  • Dice one onion

See? Easy Peasy.

Step 2 – Get Your Bags Ready!

Grab 4 gallon, and 1 quart freezer bag and a sharpie, lets write the cooking directions before we fill the bags for later- who can remember a month from now what you are supposed to do? I recommend that all but the chicken be thawed the night before in the refrigerator before cooking. Chicken cooks beautifully from a frozen state but I have more trouble with other meat and find it just tastes better thawed first.

Philly Cheesesteak

  • Thaw overnight in the refrigerator
  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low for 7-8 hours
  • Using a slotted spoon, drain meat, place on your favorite roll, top with a slice of Swiss or Provolone cheese. Place in toaster oven or under broiler for 2 minutes.
  • Additional Ingredients: Rolls

Hawaiian Chicken Sandwich

  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Cook on low for 6-7 hours *Note- If you cook chicken longer you can eat it as a shredded chicken sandwich as well, I like to eat the whole chicken breast*
  • Remove from crockpot and place on a hamburger bun (I love the Hawaiian Rolls brand for this)
  • Top with cheese if desired
  • Additional Items: Rolls

Pulled Pork Sandwich with Homemade Barbeque Sauce

  • Defrost in refrigerator overnight
  • Spray crockpot with nonstick cooking spray
  • Pour contents of bag into crockpot
  • Add ½ a beer, any kind, don’t need to be exact
  • Cook on low for 7-8 hours
  • Drain liquid , remove fat
  • Return to crockpot
  • Add bag #2
  • Cook for an additional 30 minutes
  • Shred with 2 forks
  • Serve on hamburger buns
  • Additional Ingredients: Rolls

French Dip Sandwich

  • Defrost in refigerator overnight
  • Spray crockpot with nonstick spray
  • Pour contents of bag into crockpot
  • Cook on low 6-8 hours
  • Add 1-12 oz. beer
  • Cook for another 30 minutes
  • Shred meat with 2 forks
  • Serve on French or Kaiser rolls
  • Additional Items needed: Rolls

Step 3 – Fill Your Bags!

Ok now you know the drill.. let’s fill those bags for the freezer, but feel free to keep one out and toss it into your crockpot for dinner.

Philly Cheesesteak

  • 2 lbs. of roast
  • 1 cup beef broth
  • 1 stick of butter (8 tbsp)
  • 2 cloves crushed garlic
  • 1 ½ tsp. black pepper
  • 1 Tbsp. Worcestershire
  • Green Pepper Strips
  • Onion Strips

Hawaiian Chicken Sandwich

  • 4-6 Chicken Breasts
  • 1 cup chicken broth
  • 1 small can crushed pineapple
  • ½ cup finely diced onions
  • ¼ cup packed brown sugar
  • ¼ cup soy sauce
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ tsp. ground ginger

Pulled Pork Sandwich

  • Pork shoulder or loin
  • 1 cup water
  • ½ cup diced onions

In Quart Bag:

  • 1 cup ketchup
  • ½ cup packed brown sugar
  • ¼ cup apple cider vinegar
  • 1 tsp. cumin
  • 1 tsp. onion powder or flakes
  • 3 cloves crushed garlic

French Dip

  • 2 lb. roast
  • 1 cup beef broth
  • 3 Tbsp. butter
  • 2 tsp. onion flakes
  • 1 tsp. black pepper

And that is it! You now have 4 bags for your freezer of easy sandwich meals that you can make in a pinch!

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

Easy Bread and Butter Pickle Recipe

Bread and Butter Pickle Recipe1

Back to school season is here, and if you are packing your kids’ (or your husband’s) lunches this year, chances are that you will be making a lot of sandwiches. Instead of sending your kids to school with store-bought pickles, why not make your own? These Homemade Bread and Butter Pickles are healthier than store-bought pickles, they’re easy to make, and of course, they’re delicious as well!

Store-bought pickles can be kind of hit or miss. Sometimes they are good, but you always run the risk of running into pickles that are soggy, too sour, too bitter, too salty or too sweet. Plus, they usually have weird chemicals and additives in them that you’d rather not feed to your family if you can help it. This Homemade Bread and Butter Pickle recipe only contains healthy, familiar ingredients you can serve to your family without hesitation. Just like other pickle recipes, you can modify the ingredients slightly to fit your family’s unique tastes and preferences.

Bread and Butter Pickle Recipe

This Homemade Bread and Butter Pickle recipe uses the water bath canning technique, which is probably the easiest way to make your own homemade pickles. Make them once and it won’t be long until you add them to the regular lunch rotation, along with your Baked Apple Chips or Baked Zucchini Parmesan Chips for a side.

Your kids want lunches that are delicious. You want lunches that are healthy and easy. These Homemade Bread and Butter Pickles fit the bill perfectly. Try them today!

Easy Bread and Butter Pickles Recipe

Prep Time: 15 minutes

Cook Time: 2 hours

Yield: 7 pints

Easy Bread and Butter Pickles Recipe

Ingredients

  • 4 lbs cucumbers
  • 2 large onions
  • 1/3 cup canning salt
  • 2 cups sugar
  • 2 TBS mustard seed
  • 2 tsp turmeric
  • 2 tsp celery seed
  • 1 tsp ginger
  • 1 tsp peppercorns
  • 3 cups vinegar
  • 7 pint jars with lids and rings

Instructions

  1. Slice the cucumbers to ¼”. Thinly slice the onions. Layer with the cucumbers and onions with salt in a deep pan. Let sit for 1 ½ hours.
  2. Wash jars, lids, and rings with warm, soapy water. Fill a water bath canner with water and bring to a simmer. Place the jars inside and keep at a simmer until you are ready to use them. Place the lids in a small saucepot filled with simmering water.
  3. Rinse and drain the cucumber mixture several times to remove any excess salt.
  4. Mix the remaining ingredients in a large saucepan. Bring to a boil. Stir in cucumber mixture and return to a boil. Remove from heat and quickly pack into hot jars. Wipe the rims with a clean, damp cloth, and affix lids and rings.
  5. Gently lower the filled jars into the canner and bring to a boil. Process 10 minutes.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://momsneedtoknow.com/easy-bread-butter-pickle-recipe/

Pumpkin Spice Latte Recipe | Copycat Starbucks Recipe!

Copycat Pumpkin Spice Latte Recipe

It’s that time of year again! The ever-popular Pumpkin Spice Latte is now available in Starbucks, with other coffee shops around the country rolling out their own version of this yummy coffee delight.

But what happens when you are craving one, but don’t feel like plopping down the $4 for a coffee? Or you don’t feel like drinking the high-fructose corn syrup that is in the flavoring used to make your pumpkin spice latte? Or you simply can’t get out right now to your local coffee shop to get one?

Have no fear! That’s where my pumpkin spice latte recipe will come in handy and save you time AND money! And unlike the syrups used to create the beloved pumpkin spice latte, my syrup uses actual pumpkin to flavor it!

Does it sound like I am knocking on Starbucks? I’m not really – I do like their coffee, especially the Pumpkin Spice Latte…it’s just this is part of my continuing effort to be more diligent about what I am putting in my body…and if I can come up a recipe that tastes just as good, made of ingredients that I can pronounce and is way cheaper? I’m all over that!

The best part of this recipe is that it makes a nice-size batch of the homemade syrup, but you only need 2 tablespoons of it to flavor your coffee. Simply store the rest in an air-tight container (like a mason jar) in the refrigerator!

Need a drink for the kids as well? Don’t forget to check out my homemade hot chocolate mix recipe!

Pumpkin Spice Latte Recipe | Copycat Starbucks Recipe!

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Pumpkin Spice Latte Recipe | Copycat Starbucks Recipe!

Ingredients

    For The Pumpkin Syrup
  • 1 1/2 cup Water
  • 1 1/2 cup Sugar
  • 1/3 cup Canned Pumpkin (NOT pumpkin pie filling!)
  • 1 1/2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Ginger
  • For the Latte
  • 8 oz Milk
  • 4 oz Strong Coffee or Espresso
  • 2 tbsp Prepared Pumpkin Spice Syrup
  • Optional
  • Whipped Cream (try my homemade whipped cream recipe
  • Pumpkin Pie Spice

Instructions

  1. In a small pot (preferably non-stick) simmer the water and sugar in a pan over medium heat, stirring occasionally, until all the sugar has dissolved.
  2. Add the spices and the pumpkin and continue to simmer for 10 minutes, stirring often.
  3. Remove from heat and strain syrup through cheesecloth or strainer.
  4. Allow the syrup to cool and then transfer to an air-tight container and refrigerate
  5. To Make Your Pumpkin Spice Latte.
  6. Heat milk in microwave for 1 minute.
  7. Froth with blender or whisk.
  8. Place syrup in bottom of your coffee mug and and top with coffee and the frothed milk.
  9. Optional: Top with whipped cream and a dusting of pumpkin pie spice.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://momsneedtoknow.com/pumpkin-spice-latte-recipe-copycat-starbucks-recipe/