1
Fresh Mexican Corn Salad
2
Autumn Spiced Whole Roasted Chicken
3
Chocolate Peanut Butter Whoopie Pies
4
Be #CartonSmart This Holiday Season
5
Crispy Parmesan Wasabi Soybeans
6
Easy Cheesy Lasagna Skillet
7
Pei Wei Sriracha Pineapple Pork Lettuce Wraps
8
Chopped Mexican Chicken Salad
9
Peppermint Hot Chocolate
10
SoBe® Lifewater® In The Garden
11
Creamy Broccoli Cheese Soup
12
Garden Harvest Before First Frost
13
Happy Halloween From Brooklyn!
14
Funfetti Ghost Cookies
15
November Swap: Baby, Keep Me Warm
16
Birthday + Red Jacket Giveaway
17
Slow Cooker BBQ Spare Ribs
18
Fizzy Trix Vodka
19
Halloween Peanut Butter Chocolate Pretzel Granola Bars
20
Dried Edamame Recipe

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad is a easy and delicious recipe using fresh ingredients! This salad only takes 5 minutes to make and uses NO mayo!

Mexican Corn Salad

Fresh Mexican Corn Salad is a easy and delicious recipe using fresh ingredients! This salad only takes 5 minutes to make and uses NO mayo!

Growing corn in a box on a rooftop in New York City is pretty cool.  When we start to spot the ears of corn and I can start to shake the plants to help pollinate I get very excited.  As you probably can guess, I do a corn dance. It looks the same as my broccoli and pumpkin dance. I pretty much have the same garden dance move for all our plants, I put my hands out to my side and do a 60s Twist move.    One day I might post the dance on here but I’m not sure if you are ready for that yet.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Lately I’ve been craving vegetables for dinner. Lots and lots of vegetables and nothing else.  My other half loves meat for dinner (like these Slow Cooker Chicken Tacos) but I have been persuading him to try a happy veggie meal once a week, and I’m hoping we can get that up to 2 nights a week soon.    If I served this Mexican Corn Salad more than once a week I know I could because we love this dish.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Mexican Salad Recipe

 It’s full of fresh corn kernels cut right off the cob, black beans, diced tomatoes, bell peppers and my favorite: hominy.  To spice it up we add in cumin, cilantro and lime juice.    Just thinking about this salad makes me want to cancel dinner plans for tonight and cut up some corn.

Speaking of corn, isn’t it just beautiful?

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Even the husks are pretty.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

And when the salad comes together you are going to be in love too.  The best thing about this salad is that it takes 5 minutes to make- amazing, right? The only thing that is cooked is the corn and that is only for 3 minutes.    

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

 So if you’re craving a delicious dinner full of vegetables and you want it made within minutes, look no further.  Enjoy!

Want more garden fresh salad recipes? Check out my Kale Salad and Cantaloupe Salad.

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Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad is a easy and delicious recipe using fresh ingredients! This salad only takes 5 minutes to make and uses NO mayo!

Course Salad
Cuisine Mexican
Keyword corn salad, mexican corn salad, mexican salad
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4

Ingredients

  • 1 can black beans - rinsed and drained
  • 1 can hominy - rinsed and drained
  • 4 ears corn - kernels sliced from cob
  • 1 can Ro*Tel Diced Tomatoes and Green Chilies
  • 1 bell pepper - chopped
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 cup chopped cilantro

Instructions

  1. Place corn in large pot of boiling salted water and cook for 3 minutes.
  2. When corn is cool, cut kernels off cob.
  3. Combine all ingredients in a bowl.
  4. Serve and enjoy.

Autumn Spiced Whole Roasted Chicken

Does it feel like Fall to you?  The weather is changing here to the point of my mittens have made a few appearances already.  The pavements are covered with leaves ranging in shades of yellows, oranges and reds.   The heat has been turned on and usually at least 2 cats can be found in front of the heater warming up their bellies.   The days feel shorter as it becomes dark out around 5PM.    At home I wear the fluffiest socks to stay warm with cement floors in our loft.  

Fall.

As Fall approaches into Winter our meals begin to change.  There’s more slow cooking, many more soups from creamy to vegetable and more weekend roasts and chickens.  Last weekend we were craving a chicken dinner to help us feel warmer and fill the house full of delicious cooking smells.

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If Autumn had a taste this would be it.    This is a dinner that screams out that the seasons are changing.

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The chicken is seasoned with rosemary, cloves, allspice, nutmeg, cinnamon, salt and sugar.   Can you already smell Autumn?

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Inside it’s incredibly moist and juicy.  

Autumn Spiced Whole ChickenIMG_7980

Autumn Spiced Whole ChickenIMG_7976

My favorite part of a chicken is always the drumstick.  I will fight for this piece, but usually that doesn’t happen as Matthew is more of a breast man (too easy – stop it).  Occasionally I do have to fight off Essy who tries to nibble but she ends up getting her own bowl full of shredded chicken.  All our cats look forward to chicken and turkey dinners, they smell it before it even goes into the oven. 

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If you’re looking for a comforting chicken dinner, look no further.  You will love this spiced and moist chicken.  Enjoy!

Autumn Spiced Whole Chicken

Ingredients

  • 6 pound chicken
  • 1 tablespoon salt
  • 1 teaspoon dried rosemary
  • 2 teaspoons white sugar
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 8 cloves garlic - minced
  • 1 onion - sliced

Instructions

  1. Preheat oven to 500 degrees.
  2. In a bowl mix salt, rosemary, sugar, cloves, allspice, nutmeg and cinnamon. Rub the chicken all over on both sides with this mixture.
  3. Stuff the chicken with minced garlic and onion slices.
  4. Place chicken, breast side down on a pan.
  5. Put chicken in oven for 15 minutes.
  6. Reduce heat to 450 degrees and cook for 15 minutes.
  7. Reduce heat to 425 degrees and cook for 30 minutes.
  8. Make sure chicken has internal temperature of 180 degrees.
  9. Let cool for 15 minutes, serve.

Chocolate Peanut Butter Whoopie Pies

The BEST Chocolate Peanut Butter Whoopie Pies! Bake up a dozen of these classic Chocolate Whoopie Pies with this easy homemade recipe.  These pies are extra moist with DELICIOUS peanut butter buttercream filling – perfect for desserts and parties!

Chocolate Whoopie Pies Recipe

If you love soft chocolate cake, peanut butter buttercream filling and happiness then you are going to super love these Chocolate Peanut Butter Buttercream Whoopie Pies.    When you take your first bite you are going to yell out “Whoopie!” and do a little dance.  

What does the “Whoopie?” dance look like?  It varies from person to person but just shake it, add a smile and keep shaking it.

Chocolate Peanut Butter Buttercream Whoopie Pies

Amish Whoopie Pies

I’ve already talked about my love for Whoopie Pies from Amish Country that bring back so many yummy memories.  Last month I baked some Pumpkin Whoopie Pies that were a hit so I decided I’m going to spend some creating more Whoopie Pies recipes for you!

 I have Holiday ideas for them, I have spicy ideas for them, I have rainbow ideas for them – you just wait.  Until then, let’s get personal with these Chocolate and Peanut Butter beauties.

Chocolate Peanut Butter Buttercream Whoopie Pies

Do you know when you got a killer yummy recipe?  Before it’s even baked you are licking the cake batter bowl thinking about just not making these pies at all and having a bowl of chocolate batter for dinner instead.   Of course I didn’t do that though, instead I just had 6 giant spoonfuls of batter which is always a great idea at the moment but never a great idea once it all settles. 

Chocolate Peanut Butter Buttercream Whoopie Pies

Peanut Butter Frosting Recipe

And the Peanut Butter Buttercream! Let’s talk about that.  I think it should become a major food group itself because it’s just that good.  You know when you take that first spoonful (big spoonful) and your eyes close and everything is just perfect, you ever get that feeling?  That’s how I feel about this Peanut Butter, it’s just delicious.

Chocolate Peanut Butter Buttercream Whoopie Pies

How to Make Whoopie Pies

I used my Whoopie Pie pan again which is pretty much one of the best on sale purchases I made this year.  I never thought I needed a Whoopie Pie pan until I got one.  Now I can’t imagine life without it.  If you don’t have one, I would highly recommend it, it creates perfect shaped pies and nothing ever sticks.  I love it.  

 Chocolate Peanut Butter Buttercream Whoopie Pies

Then the Peanut Butter Buttercream gets scooped on, one pie at a time.

Chocolate Peanut Butter Buttercream Whoopie Pies

Until they’re all filled.

Chocolate Peanut Butter Buttercream Whoopie Pies

Then I smack another pie on top and smile and do the “Whoopie!” dance all over again.

Chocolate Peanut Butter Buttercream Whoopie Pies

Chocolate Peanut Butter Buttercream Whoopie Pies

Chocolate Peanut Butter Buttercream Whoopie Pies

These Whoopie Pies are definitely delicious, I hope you give them a try!  

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The BEST Chocolate Peanut Butter Buttercream Whoopie Pies! Bake up a dozen of these classic Chocolate Whoopie Pies with this easy homemade recipe. These pies are extra moist with DELICIOUS peanut butter buttercream filling - perfect for desserts and parties!

Love whoopie pies? Try my other recipes:
Pumpkin Whoopie Pies
Birthday Party Vanilla Whoopie Pies
Vanilla Whoopie Pie With Marshmallow Cream Filling

Chocolate Peanut Butter Buttercream Whoopie Pies

The BEST Chocolate Peanut Butter Buttercream Whoopie Pies! Bake up a dozen of these classic Chocolate Whoopie Pies with this easy homemade recipe.  These pies are extra moist with DELICIOUS peanut butter buttercream filling - perfect for desserts and parties!

Course Dessert
Servings 12

Ingredients

For the cakes

  • 1/2 cup butter - melted
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup Dutch process cocoa
  • 2 1/3 cups flour
  • 1 cup milk

For the peanut butter buttercream

  • 1/2 cup butter - melted
  • 1 cup creamy Peanut Butter
  • 2 tablespoons milk
  • 2 cups powdered confectioners sugar

Instructions

For the cakes

  1. Preheat oven to 350 degrees. Spray baking sheet or whoopie pie pan.
  2. In a large mixing bowl mix together butter, sugar, baking powder, baking soda, salt and vanilla. Once mixed, add in the egg and continue beating until all smooth.
  3. Add Dutch process cocoa and continue mixing.
  4. Add flour and milk and continue beating until smooth. Make sure it's completely mixed and soft.
  5. Drop the cake dough by 1/4 cupfuls onto baking sheet or fill up whoopie pie pan. If using a baking pan, leave 1 inch between cakes as they will grow.
  6. Bake 11 to 13 minutes until firm.
  7. Remove from oven and let cool.
  8. Spread peanut butter filling on one pie, while using another pie to press it down.
  9. Enjoy immediately or wrap in plastic wrap to store.

For the peanut butter buttercream

  1. Beat melted butter and peanut butter in a bowl until mixed.
  2. Gradually mix in sugar and once thick, add milk in.
  3. Continue beating for about 2 minutes until buttercream is spreadable and fluffy.

Recipe Video

Be #CartonSmart This Holiday Season

So if you come to this blog, it’s pretty likely you enjoy getting your hands dirty in the kitchen.   We all love buying the ingredients for the dishes and sweets we plan on making, but doesn’t it feel a litle better when your ingredients come in environmentally friendly packaging?   I know it seems like a small gesture when it’s only you, but just think about if everyone was to pitch in, then it would become a global initiative and make one happy planet.

During this holiday season (and forever!) Tetra Pak wants to enourage people to make smart decisions when they’re making that chicken noodle soup, cranberry sauce, pumpkin pie and much more.  Let’s Be Carton Smart!

Why choose Tetra Pak?

The cartons are made of 70% paper, a renewable source, from selectively harvested, re-grown trees.
Cartons use 1/3 of the packaging compared to cans.. or even a egg!
Cartons are space saving to keep your pantry neat and organized!
The packaging preserves the flavor and nutrients of the food, without using preservatives.
The cartons result in 60% less landfill waste than cans.
Cartons are re-closable so you can just close it up and save for a recipe later on. This means no dumping what you don’t use into another container (less dirty dishes) or even worse – wasting it!
 
 
One of my favorite go to dishes during the winter months is Creamy Cheesey Broccoli Soup, it warms me up during those extra chilly nights.
 
When I make this soup I always use Pacific Foods Chicken Stock, a brand committed to using Tetra Park to be more environmentally friendly.
 
 
During the upcoming weeks you will begin to think about Thanksgiving and holiday dinners and some of  my staples are always Pumpkin Pie (yum yum yum!) and Cranberry Sauce.    Pacific Foods and Tetra Pak have got you covered with those too!  Making yummy dishes and making the Planet happy – does it get any better? So when you are planning your delicous Green Bean Casserole, or a delicious pie, always reach for a Tetra Park!  The carton options are endless!  From mushroom to beef to chicken broth,  to soups (my favorite is Black Bean!) and soup starter bases, to mac and cheese and black beans, to gravy, to rice and almond and chocolate beverages and so much more.. do you see the amount of options here?
 

 

Crispy Parmesan Wasabi Soybeans

Crispy Parmesan Wasabi Soybeans recipe

Lately I’ve been craving healthy snacks – peas, almonds, crispy soybeans and plenty of fruits.  Raspberries tend to disappear quickly when I’m near them, I can easily eat one of those small little pints for a snack which leaves it as a expensive snack but so worth it.  Why can’t raspberries be cheap?  I’m constantly on the lookout for them on sale.   There’s a market near me that they’re occasional on sale at and when they are, I get hearts in  my eyes and skip home (with raspberries in hand).  What’s your favorite berry?  We grow a bunch of strawberries in the garden but I’m thinking we need to start growing raspberries next year! 

Crispy Parmesan Wasabi SoybeansIMG_7539

Soybeans are one of my other favorite snacks and even better when I can make them straight from the garden!  Within 30 minutes you can enjoy crispy Edamame soybeans!  And trust me, they will make you snack happy!  I could snack on these all day, actually sometimes I do! 

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Easy Cheesy Lasagna Skillet

Welcome to a new week, I hope you all had a lovely weekend.   

We have a new favorite dinner that we’ve been making almost bi-weekly now, it’s Easy Cheesy Lasagna Skillet.   Lasagna is hands down one of our favorite dinners, but sometimes you just don’t have the time to organize the layers and bake in the oven, this skillet is quick, cheesy and oh goodness is it delicious.    What makes this lasagna extra special?  Well besides the ricotta cheese which makes everything creamy, there’s Sweet Italian Sausage which I’m pretty  much in love with at the moment.  After I brown the sausage there’s a good 3 minute period where I just stand by the stove and eat it out of the pan.   

Easy Cheesy Lasagna SkilletIMG_7431

Added into the lasagna is garden fresh spaghetti sauce, fresh basil, green peppers and some mushrooms.  In my opinion life is better when there is mushrooms and green peppers involved.  Lately, we’ve been putting them on our pizza too – what a great combo.  

Easy Cheesy Lasagna SkilletIMG_7463

So next time you are craving lasagna but don’t want to wait or do the extra work, throw all these ingredients in a skillet and you’ll have the creamiest dinner in all the land!  This is definitely a keeper.  Bonus: Leftovers are delicious!

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Easy Cheesy Lasagna SkilletIMG_7450

Easy Cheesy Lasagna Skillet

Ingredients

  • 12 lasagna noodles - broken in half
  • 1 pound sweet Italian sausage - out of their casings
  • 24 oz jar of spaghetti sauce
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 8 oz cut up mushrooms
  • 1 green pepper diced
  • handful of fresh basil

Instructions

  1. Brown sausage in skillet.
  2. Break lasagna noodles in half and cook as directed. Drain.
  3. When noodles are cooked add them to the skillet of browned sausage. Add in spaghetti sauce, ricotta cheese, 1 cup shredded mozzarella cheese, mushrooms and diced green pepper.
  4. Cook until melted and well heated, about 10 minutes on medium heat. Stir so ricotta is distributed evenly.
  5. Put remaining 1 cup mozzarella cheese on top, sprinkle fresh basil on top. Cover and cook until cheese is completely melted.
  6. Enjoy!

Recipe Notes

Servings: 4

Pei Wei Sriracha Pineapple Pork Lettuce Wraps

I was not a big lettuce fan until I became a gardener.  We grew some lettuce because I was interested in seeing it grow, and then I was worried about because what was I supposed to do with it?

I supposedly didn’t like lettuce.  Then I started to make Mexican Salads and fell in love.  And then I started to l use the lettuce as a sandwich wrap and really fell  in love with it.  Who doesn’t love a lettuce wrap, especially when there’s Sriracha Pineapple Pork inside?  Sounds amazing, right?  So then we grew more and more lettuce and I transformed into a little rabbit nibbling on garden lettuce all the time. 

Right now for $6.95 you can get a Sriracha Pineapple Pork Lettuce wrap featuring all natural, wok seared pork and a combination of fresh cut ingredients (pineapple, red onions, red/green peppers), topped with a kick of Sriracha sauce served on crisp lettuce cups at Pei Wei Asian Diner who is owned and operated by P.F. Chang’s China Bistro.   Do you love pineapple as much as me?  Doesn’t a fresh pineapple lettuce salad sound kind of perfect right now? Just writing about it makes me want to run  to my kitchen and cut up a pineapple!
 
 
 

 

Chopped Mexican Chicken Salad

Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. 

Mexican Chicken Salad

Chopped Mexican Chicken Salad

As some of you know I’m not a huge salad eater and that is pretty much a sin coming from a gardener.   To get to me eat more salads, I have found that if I make it more Mexican inspired it becomes a instant hit.     I gave this salad a Mexican taste with ingredients and spices and I loved it so much we had it for dinner twice in 1 week!

Chopped Mexican Chicken and Corn Salad

Chicken Salad Ingredients:

You will need:

skinless, boneless chicken breasts
corn
romaine lettuce
arugula
queso fresco
cherry tomatoes
scallions
cilantro
lime
radishes

Fresh lettuce from the garden, can’t beat the taste!

Chicken Salad Ingredients
Arugula, Cilantro, Scallions, Radishes, Tomatoes and Corn!
Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. 

This chicken was some of the yummiest chicken I ever tasted.


Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. 

Minutes later throw all your vegetables and herbs in a bowl..


Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. 

Add your cut up chicken..
Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. 

Sprinkle your olive oil dressing on top..


Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. 

Mix up and you have one beautiful and fresh salad!


Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. 

Serve and sprinkle some Queso Fresco on top.


Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. And enjoy!

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Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. 

Mexican Chicken Salad

Chopped Mexican Chicken Salad is a quick and healthy recipe that uses fresh ingredients.  You can serve it as a main or side dish. 

Course Main Course, Salad
Cuisine American
Keyword chicken salad recipe, mexican chicken salad, mexican salad recipe with chicken
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2

Ingredients

  • 2 Boneless Skinless Chicken Breasts
  • 1 Ear of Corn
  • 1 Head Romaine Lettuce
  • 2 Ounces Arugula
  • 2 Ounces Queso Fresco
  • 4 Ounces Cherry Tomatoes
  • 2 Scallions
  • 1 Bunch Cilantro
  • 1 Lime
  • 4 Radishes

Instructions

  1. Pat the chicken dry with paper towels. Season it all over with salt and pepper.In a large pan, heat some olive oil on medium until hot. Add the chicken and cook 6 to 8 minutes per side, or until golden brown and cooked through.
  2. While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.
  3. In a small bowl, combine the juice of the whole lime and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.
  4. Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.
  5. Divide the salad between 2 bowls. Crumble half the queso fresco over the top of each. Garnish with the scallions. Enjoy!

Recipe Notes

Adapted from Blue Apron

 

Peppermint Hot Chocolate

Creamy Peppermint Hot Chocolate recipe for 2!  This recipe uses milk, peppermint mocha, chocolate chips, cocoa powder and more!

Peppermint Hot Chocolate

I know it’s only early November but I’m already in the holiday spirit.   The Halloween directions are still up but they will soon be replaced with snowmen and penguins.  The aisles of the stores are slowly starting to fill up with colorful holiday lights and ornaments.  Soon we’ll be smelling fresh pine (after we begrudgingly carry the tree home), the cats stockings will be hung and I will start to hum Christmas songs while baking cookies.   I love this time of the year, don’t you?

Peppermint Hot Chocolate

What’s another reason why I love this time of the year?  Seasonal products are out and recipes  are ready to be made.   One of my favorites is Coffee-mate’s Peppermint Mocha Creamer!

Creamy Peppermint Hot Chocolate recipe for 2! This recipe uses milk, peppermint mocha, chocolate chips, cocoa powder and more!

When I saw it in the grocery store I screamed in excitement and told Matthew quickly, and then I continued talking to him crazily to only turn around and realize I was talking to a much older gentleman who was confused. I apologized quickly, found Matthew and glared at him, and then continued to discuss this Peppermint Mocha and all the ways I planned on using it.

 Creamy Peppermint Hot Chocolate recipe for 2! This recipe uses milk, peppermint mocha, chocolate chips, cocoa powder and more!

What’s one of my favorite Winter time drinks? Hot chocolate of course! I can drink hot chocolate all day long to be honest, but that would leave me napping all day, so I like to save it for when we come in after a cold day or for dessert.    As soon as I brought home the Peppermint Mocha I gathered the supplies and hot chocolate was made!  We clinked glasses, sipped our hot chocolates and stared at each other nodding.  You know the nod, it’s one of those “Oh yeah, this is good.  Oh yeah, let’s just cherish this moment.”. 

Let’s all say a sweet hello to Creamy Peppermint Hot Chocolate.  Enjoy!

Creamy Peppermint Hot Chocolate recipe for 2! This recipe uses milk, peppermint mocha, chocolate chips, cocoa powder and more!

 

Peppermint Hot Chocolate

Creamy Peppermint Hot Chocolate recipe for 2!  This recipe uses milk, peppermint mocha, chocolate chips, cocoa powder and more!

Course Drinks
Cuisine American
Keyword peppermint hot chocolate
Servings 2

Ingredients

  • 1/4 cup Sweetened Condensed Milk
  • 1/2 cup Coffee-mate Peppermint Mocha
  • 1/4 cup Chocolate Chips
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1/4 teaspoon Vanilla Extract
  • 1/8 teaspoon Salt
  • 1 1/2 cup Hot Water
  • Candy Canes optional
  • Mini Marshmallows optional

Instructions

  1. In a saucepan over medium heat combined condensed milk, Coffee-mate Peppermint Mocha, chocolate chips, cocoa powder, vanilla and salt. Mix until well combined and heated.
  2. Add hot water, continue stirring until mixed thoroughly. Do not let it boil.
  3. Add mini marshmallows on top and a candy cane on the glass edge.
  4. Enjoy.

SoBe® Lifewater® In The Garden

This is a Sponsored post written by me on behalf of Dollar General. All opinions are 100% mine.

We had a big garden workday this past weekend.  I took down all the Sugar Snap Peas, and then we went a step further and removed the 10 feet tall fences, strings that supported the peas and all fences and poles.  After that, we built a greenhouse that will be protecting our 8 feet long box (how to post coming soon!).  Under it we’ll be growing kale and lettuce throughout the Winter (who doesn’t love fresh veggies in the January?).   Ususally during a afternoon full of hard garden exercise I start to get grouchy. I’m thirsty.  I’m hot, or I’m cold.  I complain that my arms are sore. I complain that I do not use how to use a adustable wrench (it’s so complicated!).    But what makes me happy is a refreshing drink!  After one sip of a SoBe® Lifewater®  I start to smile again, but I still think that a adjustable wrench is tricky business.

SoBe® Lifewater® is having a  buy one get one free promotion at the Dollar General.  That means you can enjoy a Lifewater®  and share with a friend, or you could just keep them both to yourself. I won’t tell anyone.  I think you deserve it!

So I have a important question for you?  What’s your favorite flavor? 
SoBe life water

My favorite? That’s hard to choose from!   There’s Fuji Apple Pear (yes!), Pomegranate Cherry (one I would share with my dad) and Black and Blue Berry.  And I can’t forget Blackberry Grape.  I love blackberries so  much!

So get sharing! Which one are you going to try first with the Buy One Get One Free Promotion? Let me know in the comments!

Visit Sponsor's Site

Creamy Broccoli Cheese Soup

This Creamy Broccoli Cheese Soup recipe is a family favorite! I love serving it as comfort food on a cold night!  This soup is made with broccoli, carrots and Velveeta cheese!

Broccoli Cheese Soup

Do you know how much I love this Creamy Cheese Broccoli Soup? I made  it for dinner on Friday. Then I made it again on Sunday. And now I’m thinking when should I have it again.  

This Creamy Broccoli Cheese Soup recipe is a family favorite! I love serving it as comfort food on a cold night!  This soup is made with broccoli, carrots and Velveeta cheese!

Broccoli Cheese Soup Ingredients:

You will need:

butter
broccoli (frozen or fresh)
carrots
corn
chicken broth
Velveeta cheese
milk
heavy creamy
garlic powder
dried mustard
cornstarch
water

This Creamy Broccoli Cheese Soup recipe is a family favorite! I love serving it as comfort food on a cold night!  This soup is made with broccoli, carrots and Velveeta cheese!

This soup has all the good stuff in it.  There’s cheese and milk to make it creamy, then there’s broccoli, carrots and corn to make it a vegetable dream.     The soup is incredibly creamy and if you serve it with a piece of bread, you have a perfect dinner.

Velveeta Broccoli Cheese Soup

Velveeta cheese in my opinion makes the most creamiest soups, so whenver I can cut up a loaf of Velveeta, I’m in! You will need a 8 ounce block of cheese for this recipe, to cut up and add to the soup!

Velveeta Broccoli Cheese Soup

This soup only takes 20 minutes to make, with  a few minutes to prepare, making it a deliciou 30 minute and under dinner recipe!

This Creamy Broccoli Cheese Soup recipe is a family favorite! I love serving it as comfort food on a cold night!  This soup is made with broccoli, carrots and Velveeta cheese!
With every spoonful you get a good serving of vegetables covered in creamy cheese sauce.

This Creamy Broccoli Cheese Soup recipe is a family favorite! I love serving it as comfort food on a cold night!  This soup is made with broccoli, carrots and Velveeta cheese!

I hope you enjoy this Creamy Broccoli Cheese Soup!

Creamy Broccoli Cheese Soup

This Creamy Broccoli Cheese Soup recipe is a family favorite! I love serving it as comfort food on a cold night!  This soup is made with broccoli, carrots and Velveeta cheese!

Course Soup
Cuisine American
Keyword broccoli cheese soup, broccoli soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1/2 cup butter
  • 4 cups frozen or fresh broccoli florets
  • 1 cup carrots - peeled and chopped
  • 1 cup frozen corn
  • 3 cups chicken broth
  • 8 ounces Velveeta cheese - cubed
  • 1 cup milk
  • 1 cup heavy cream
  • 1 tablespoon garlic powder
  • 1 teaspoon dried mustard
  • 1/2 cup cornstarch
  • 3/4 cup water

Instructions

  1. Melt butter. Add in broccoli, carrots, corn and chicken broth.
  2. Bring to a simmer for 10 minutes.
  3. Add in cubed cheese, milk and heavy cream
  4. Stir in garlic powder and dried mustard.
  5. Mix until cheese is completely melted (5-10 minutes).
  6. In a separate bowl mix cornstarch and water until cornstarch is dissolved. Then add to soup mixture.
  7. Mix for about 5 minutes on medium high heat until you reach a thickness you like.
  8. Serve, Enjoy.

Garden Harvest Before First Frost

It’s that time of the again when we await the first frost.. is it going to be tonight? Tomorrow?  The next night?  Awaiting the first frost is a bit panicking for a gardener as you need to choose when to pick your vegetables.  Leaving some peppers up on a plant that has to endure a night of frost is going to leave you with some not so great tasting peppers.   As the temperature drops here and each night makes me add more layers of clothing, we had to prepare the garden for a possible night of frost.  Although it kills us to pick vegetables that haven’t reached to their full size, and say goodbye to plants that you see producing new flowers, it has to be done.  Even if it doesn’t frost, I think it’s better safe than to be sorry.   A basket full of half size peppers is better than no peppers at all.   

Every morning when we wake up, we check the weather immediately. Our eyes go straight to the “Low” temperature.   A few days ago we saw that our area was nearing freezing so we held hands, closed our eyes, said a few words that I won’t repeat and then headed to the garden to pick many of our vegetables that we had to close down for the year.

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The victims:
Green Peppers – The warriors of the garden.  The biggest and most beautiful peppers came from these plants this year so it broke my heart to pick them.  What even hurt me more was to see all the baby peppers that were trying to grow big.
Tomatoes – The plant we anxiously await for to welcome in summer.  The tomato harvest this year was great and provided so many sauces and tomatoes to last us through the winter.  The plants tried their best to make it through the cold, but so many green tomatoes had to be picked.  Not one to let a tomato go to waste, these will be enjoyed.
Soy Beans – This was batch 2 of the soybeans this year.  We planted these in the 4×4 boxes for the 2nd round and they gave us many beans.  Upon picking our final soybeans of the year, they will be frozen and put into recipes and snacked on for the next  few months.
Sugar Snap Peas – This was the 2nd batch of peas this year as well.  They are a favorite and provide so many great dinner recipes.   These peas will stay on the fence all winter to dry and then in the Spring we’ll clean off the fences and replant the next batch to climb up. 
Cucumbers – The big winners of the garden this year, these are also 2nd batch plants and they grew so amazing. We picked so many cucumbers this year and will be eating pickles for a long time.  This was our first year growing them and we’ll definitely see them again next year.

Here are many pounds of green peppers we picked of all sizes:

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Here’s the plant before picking:
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Pretty peppers that we’ll be canning as well as making some fresh casseroles with soon.
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Tomatoes of all colors.
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We’ll be having some fried green tomatoes very soon.
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I love all our tomatoes, every single one.
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While taking this picture I begged that one tomato off to the left not to fall out of my hand.  Thanks for cooperating!
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And a whole bowl of red tomatoes to make one more batch of sauce to freeze.
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Some cucumbers, some in silly shapes as we had to snip them before they full matured.
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To be pickled and added to the endless mason jars full we have.. And yes I write in my refrigerator in chalk what is in each drawer so we don’t forget. 🙂 
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Peas of all kind and a few strawberries that somehow made it to November..
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We have bags and bags full of sugar snap peas. I promised Matthew’s pasta dish he makes with sugar snap peas a while ago, but it’s coming soon (I promise!). End of Fall Harvest IMG_7623

The soybeans look pretty fed up with the temperature here.
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The spinach plant checked out a few more weeks.  This is New Zealand Spinach and it grows well in heat which is unusual for Spinach.  Once cold temperatures started to be felt, the Spinach said goodbye.  This variety of Spinach was another surprise success this year.
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So that’s the vegetables that had to be picked before frost hit.  The garden is still open though to some vegetables that can handle a bit of cold weather.  The broccoli and cauliflower will be growing a few more weeks and if needed, live under greenhouses to survive a sudden winter storm.  The carrots are protected growing in the soil and will last a few more weeks.   The Pak Choi and Brussels Sprouts are hearty, so much that the Sprouts can live through snowstorms unprotected.  

We grew 2 varieties of carrots this, regular orange and cosmic purple. The purple variety have a spicy-sweet taste and are great in stir fries and pasta dishes. Plus the purple ones sure are pretty. 
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Many orange carrots in the soil ready to be picked whenever we need one.  Carrot cake coming soon!
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And least but definitely not last, one of the garden favorites and loves, broccoli.   We planted the broccoli in 2 batches this Fall so they are spread apart by a few weeks.  This is definitely the way to go so it’s not 16 big broccoli heads to pick in one day and then panic on eating.
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 Aren’t they just the nicest broccoli you ever met?
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They sure are lovely broccoli guys!
Picked our first Fall broccoli!  #garden #urbangarden

Broccoli, I think you know how much I have a crush on you.. but you really are swell.
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The cauliflower heads have just peeked out too..
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Here’s some of the Pak Choi, it was just transferred to it’s container in late October.
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So that’s how we’re getting ready for the first frost and beyond.  Are you preparing your garden at all, do you plan on growing anything in the cooler months?WP_20131023_009.jpg

 

Enjoy your first weekend of November!

Happy Halloween From Brooklyn!

The day has come.. time to play spooky tunes, eat candy until your belly hurts (I’ve already eaten 12 Kit  Kat bars) and wear your best costume!    Happy Halloween Friends!

Do you enjoy Halloween and dressing up? I love it.  This year sadly we’ve  been dealing with a tight deadline so I didn’t have time to make a costume or plan a Halloween bash.  So please make me happy and share with me in the comments about what you’re dressing up as!    

Here are my costumes for the last couple Halloweens…
My favorite Halloween costume I ever made was Hello Kitty.  This was a big hit, especially on the streets of NYC. Walking from my home to the subway ride to walking to parties I felt like a celebrity.  Everyone wanted to stop and take a picture with me or just give me a hug.  I smiled alot those days.

Matthew was a Whipped Cream can that year too.

Last Halloween I was a clown.. down to the big floppy shoes and handing out stickers to everyone that said “Clowns Are Cool”.

This is how clowns hail a subway train…

Clowns love cats.

That year I let Matthew wear my clown costume  one day. Wouldn’t this just make you smile if he rode by?

So yeah, I really love Halloween!   I should start planning for next year already! 

In tradition of Halloween, I wanted to share some festive houses decorated in Brooklyn for the holiday.   Growing up in a small town, holiday decorating is a big deal.   There’s no official standings but I think my house was  the best growing up.  My mom and dad went all out for Halloween and Christmas.     Some of my fondest childhood memories come from the holidays, so seeing a house decorated is one sure way to make me smile.    If you see a festive decorated house and you see the owner outside, be sure to say it looks great and thank them! Think of all the work they did to cause some walk/drive by happiness.    If fact if I was President I would make it a legal obligation to decorate your house. If you do not, I would round you up and bring you to a deserted location where you would be made to party, parade and dance the night away in costume!  It would be so much fun!   Basically I would kidnap you and force you to eat bite size Butterfingers while doing the Monster Mash.  You would end up loving Halloween! 

This is one of my favorite houses in Brooklyn and each holiday they decorate the yard to the max. I believe the Dentist office that resides in the bottom floor does this. I love it. I look forward to seeing their decorations every year.
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I love a greatly decorated tree bed on the sidewalk.
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I love sneaky decorations too. A house with nothing but a bloody  hand trying to escape.  
#Brooklyn #Halloween

A house with nothing but a freshly dug graveyard with a zombie ready to escape.
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Spiderwebs are big in the neighborhood too.
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Here’s a beautiful skeleton dressed up ready to dance the night away.
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I absolutely love children’s crafts too. They might me my favorite.
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This ghost monster guy dances all day long. I was able to catch him in a fabulous pose.
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Stores most definitely get in the spirit!  This is one sure way to get me in and buy things!
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Construction sites are no exception!
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On my birthday we celebrated out of town and decided to bring a big Pumpkin back home.
Birthday pumpkin!
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I’m hoping your Halloween is full of fun and good spirits, have a good one!

 

Funfetti Ghost Cookies

Who doesn’t love Funfetti?   Funfetti means fun! It makes you want  to throw on a party looking apron, grab some sprinkles and go wild.  And who doesn’t love the Pillsbury Doughboy? His bashfulness makes me love him even more. He’s a adorable little guy, with such a cute belly and he makes delicious treats – what’s not to love?

I can only imagine what it would be like to bake with the Pillsbury Doughboy.    You would pour 2 glasses of ginger ale and as the cookies are baking in the oven, he would tell you all his secrets.    He would give you his baking knowledge full of soft cookies and sweet treats.  You would forever owe your life to him.  Then you would reach into your pocket and shyly pull out 2 best friend necklaces.  They would be shaped like a cookie, but broken into 2 bitten pieces.  Then you would put the necklace on him and he would put it on you.  You would have a moment.   Pillsbury Doughboy- let’s be friends.  Call me. 

Here are facts I found out while googling for too long about the Pillsbury Doughboy:
His real name is Poppin’ Fresh.
He became a household love in the 1960s.
He giggles in both “hee hee” and “hoo hoo” form.
He used to be created by stop motion clay animation. Now he’s CGI.
He has a family of Poppie Fresh (his wife),  Granpopper, Granmommer, Popper (son) Bun-Bun (baby daughter), Flapjack (dog), Biscuit (cat) and Uncle Rollie.

I know. Who knew The Pillsbury Doughboy had such a large family! I’m pretty much in shock that my best friend didn’t even tell me about his children.

When I was in Target a few days ago (I’m there all the time, I’d like to think of it as a place that helps me relax) I came across Funfetti Halloween Cake Mix.  I had to have it.  I mean it’s Halloween and Boy is holding a pumpkin on the box!  It’s a must have! So off I went skipping down the aisle…
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After I got home I started to think about what I was going to make, but I wasn’t sure yet. Then a few days later I was in one of my other favorite stores, Whisk. Whisk is a cooking store in Brooklyn where I like to spend all  my money. I came across a adorable ghost cookie cutter. I must have it.

Then it was decided, Funfetti Ghost Cookies!
These cookies are colorful, fun and festive.  They have the Funfetti taste we all love, but it also tastes like a sugar cookie.   Best of all, they’re super soft, like little clouds of sweetness.  When you bite into the cookie, it’s super moist.  It’s just a delicious cookie, one that will have you reaching for a second very quickly.

Funfetti Ghost Cookies

Ingredients

  • 1 Box Halloween Pillsbury Funfetti Cake Mix
  • 1/2 cup butter - softened
  • 2 eggs
  • Splash of Vanilla

Instructions

  1. Beat together cake mix, butter, eggs and vanilla until it becomes dough like.
  2. Cover and put in refrigerator. Let chill for 3 hours.
  3. Roll out dough on floured surface and use your cookie cutter for shapes.
  4. Put on cookie sheet and bake at 350 degrees for 8-10 minutes, until bottoms are golden brown.
  5. Decorate if desired, let cool.
  6. Enjoy!

Recipe Notes

Makes 2-3 dozen cookies depending on size of cookie cutter.

Here is the dough all made.  Funfetti dough is my absolute weakness. I could eat this and call it dinner. Ok maybe I have. 
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The key to making Funfetti shaped cookies is letting the dough chill.  This will make it easy to roll out.  We’re going to chill this in the fridge for 3 hours.
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Gather your supplies and begin pressing your cookie cutters in.
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Hey little ghosts.  Keep your eye on the one to the right, we’re going to talk more about him later.
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Out of the oven comes Funfetti magic!  Oh goodness, they smell great. Keep as is or decorate with sprinkles..
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Or put some spooky faces with Gel on them.
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Look at how happy they are!
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The cookies rise nicely and are done in a quick 8 minutes.
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The insides are fluffy and soft. 
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This looks like a ghost party! Now let’s talk about the ghost to the right. Do you see what I see?Funfetti Ghost CookiesIMG_7574

Let me zoom in. The ghost has eyes! I didn’t put them there!
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As soon as I spotted his eyes, I picked him up.  As I held him up the light changed dramatically.  I got a bit spooked out.Funfetti Ghost CookiesIMG_7581

I needed a ghost inspector right away. I  knew who would be perfect for the job, Xanadu!
Xanadu is the Boss of our kitty family, she’s on constant duty of keeping all the other cats in line. She likes to sit up above watching the others to make sure they are behaving. If they aren’t, don’t you worry, she will jump down and proceed to push them back to work.   Here’s where I found her. 
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I picked her up and carried her over to where the ghost with eyes was waiting for us.  I asked her to please inspect this spooky ghost to make sure he was safe.  She quickly moved in and begun to sniff him..
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I thought it was going good until suddenly Xanadu shouted out “Ghost!”.  She was shocked.  This ghost seemed possessed.  What are we going to do I asked her?Funfetti Ghost CookiesIMG_7596

She answered the question very quickly.  “Mom, we’re going to eat him!” and then proceeded to lick him clean.
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Thanks for the help Xanadu. 

 

November Swap: Baby, Keep Me Warm

Hi Friends, Happy Friday!
First, thanks for all the lovely birthday wishes yesterday, you sure know how to make a girl feel special.  Come on over this afternoon, I saved you  a cupcake. 🙂

It’s that time again – Swap time!

October’s Halloween Hot Drink Swap was so much fun.  I received multiple emails from Swappers saying how much of a good time they had with this Swap and how sending out and receiving a little Swap package in the mail sure  made them smile.  I for one had a blast and received amazing goodies from Shashi and Amy.  I send you both such big hugs while enjoying my new teas and cookies! 

So let’s swap again!

It’s getting cold out, I’ve been wearing hats and big sweaters.  In some parts  of the country it’s been snowing!   So November’s Swap is.. Baby, Keep Me Warm!

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You will send your partner:
A variety (At least 7 bags of tea) of hot drinks to try (Ideas: tea bags, loose tea, hot cocoa mixes, coffee mixes) 
Something to Keep Them Warm (Max Price: $10) (Ideas: Cozy Socks, Mittens, Candle,  Pillow, Tea Mug, A warm dinner’s worth of ingredients.)
Something Written saying Hello!

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How it works:
You sign up here. Sign ups end November 2.
I will send out a email with swap partners by Nov 5.  You and your partner contact one another and exchange mailing addresses over email.
You send each other the swap contents.
You become friends for life.

Rules:
Anyone can sign up – but you will only be paired with someone in  your own country.  US to US, Canada to Canada, Australia to Australia, UK to UK, etc.  If no one signs up from your country, then you don’t have to swap. 
Your swap must be sent out by Nov 15
Brooklyn Farm Girl is not held responsible for swaps not sent or received.

I’ll meet you guys by the fire!  Have a great weekend!

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Birthday + Red Jacket Giveaway

Hi friends,
I have some big news.  Are you ready?
Today is my birthday.  
*Takes a deep breath*
I’m 30.
Ok, that didn’t feel so bad.

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Because it’s my birthday, because I think you are pretty cool, because I want to have a virtual birthday party with you where we all dress up in pastel dresses and pretty shoes,  because I really love Red Jacket Orchard juices, this is a giveaway.  And I’m being completely sincere when I tell you that if you haven’t already fell in love with Red Jacket, you will within one sip. It is hands down the best apple juice I ever tried.   I remember the first time I had it was when I was walking home from a appointment and needed a cold drink, so I stopped in a grocery and picked up a Red Jacket juice.  From the first sip, I was hooked.  

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Why’s it so special?  First of all, it’s family owned.   Then it’s 100% fruit juice, all natural, never from concentrate, unfiltered and cold pressed.  And the flavors! There’s rhubarb, strawberries, cherries, apricots, plums, and peaches, and apples.   

What’s my favorite? The apple cider! Matthew and I basically wrestle to see who gets the last bottle of this.  
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Ingredients: Apples. How can’t you love that?

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Also a big hit, the Tart Cherry Stomp.  It’s tart cherries, apples and Vitamin C.  It’s so.. well, tart. I love it.

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The flavor choices are endless,  it’s really hard to pick a favorite!

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But it’s your lucky day because one reader is going to be sent a 6 pack of juice that is going to knock your socks off.  I am being very serious, prepare to mutter the word “wow” a million times.

To enter:
Just leave a comment below saying hello. 
Only US residents.
Contest ends October 30, 2013.

Slow Cooker BBQ Spare Ribs

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ’s and people can’t get enough!

Slow Cooker BBQ Spare Ribs

These spareribs will bring all the boys to the yard. And girls.  And dogs.  And cats.  Everyone is going to want one of these BBQ Spare Ribs!

Slow Cooker BBQ Spare Ribs

This post is about Spare ribs, and they’re BBQ and Slow cooked.  They are moist, the meat will fall off the bone, they will leave you licking your lips and your fingers.   These Spare ribs are starting to sound sexy. But they really are.  Super sexy Spare ribs. You cook them for 8 hours, slathered  in bbq sauce and brown sugar.    When they are ready to eat them they’re juicy and saucy.  My goodness, is it getting hot in here?

Slow Cooker BBQ Spare Ribs

Crockpot Spare Ribs

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
Here are the steps to make thee Spare ribs, it really doesn’t get much easier than this.  First layer is the pepper, garlic and onion. Second layer is the Spare ribs with salt and pepper. Third layer is pouring the BBQ sauce on top.  Finally, add the brown sugar.  Then you just wait and let the slow cooking smells start to take over your house…

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
And  believe me it will start to smell wonderful, curious noses will appear.

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
When I serve  the Spareribs, I love to take a little bit  of the pepper/onion/garlic mixture and put it on top.  

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
The toppings just give it that extra zing.

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
These Spareribs really are a thing of beauty.  

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!
May I recommend serving it alongside some Jalapeno Cornbread?

 Enjoy these mouth watering BBQ Spare Ribs!

Slow Cooker BBQ Spare Ribs

Easy mouth watering Slow Cooker BBQ Spare Ribs recipe.  These cook in the crockpot for 8 hours.  I often make these for BBQ's and people can't get enough!

Course Main Course
Cuisine American
Keyword BBQ Spare Ribs, Crockpot Spare Ribs, Slow Cooker Spare Ribs
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6

Ingredients

  • 2 pounds pork spareribs
  • 1 cup barbecue sauce
  • 1 tablespoon brown sugar
  • 1 onion - chopped
  • 1 bell pepper - chopped
  • 1 clove garlic - minced
  • salt + pepper

Instructions

  1. Rub your spareribs on both sides with salt and pepper. Set aside.
  2. Add onion, pepper and garlic to the bottom of your crockpot.
  3. Add spareribs on top.
  4. Pour barbecue sauce and brown sugar on top.
  5. Cook on low for 8 hours.
  6. Serve and enjoy!

 

Fizzy Trix Vodka

Enjoy this delicious Fizzy Vodka with Trix Cereal.  For adults only! 

Last week I was invited to a Hello Cereal Lovers event hosted by General Mills serving creations by Justin Warner.    As soon as I arrived and started to taste all these amazing cereal dishes my mind started to wonder quickly.   I usually think of Cereal as something I splash milk on and call it a day, or occasionally bake cookies and make granola bars with. But savory?  I never thought of cereal as savory but that has all changed.  By thinking out of the (cereal) box I can totally see  how cereal can be incorporated into dinner dishes and you will see a few recipes in the upcoming weeks as I try them out.   While at the event I had one amazing rotini pasta dish and one extra delicious split pea soup – both had cereal in it. I hope you’re intrigued by this, because you’re soon to be hungry!

Recipe for delicious Fizzy Vodka with Trix Cereal. For adults only!

As soon as I got to the event I was greeted with smiles, then quickly offered a Fizzy Trix drink. Let me tell you a few things:
I accepted this drink because all I heard was “Trix”.
I don’t drink Vodka.
I started to drink it and quickly felt my cheeks become flushed.
I found a recipe book at a nearby table and quickly realized I was drinking Vodka.
I really enjoyed this Fizzy Vodka Trix drink.  Alot.
I quickly started to dance on tables.
They asked me to leave.

Recipe for delicious Fizzy Vodka with Trix Cereal. For adults only!

Ok the last 2 things aren’t true.  In fact I was offered another Fizzy Trix drink but declined because I have a fear with alcohol that I will become that stranger on the subway home.    Random:  Once on the way home Matthew and I were sitting on the subway, and a intoxicated man placed his hand on Matthew’s thigh and quickly stroked very high up.  Matthew removed his hand. I giggled crazily. The man awoke embarrassed, confused, and then passed out again.  It was a highlight of my year.

So for you Fizzy Drink and Cereal lovers out there, I think you’re going to love this recipe.  Enjoy!

Fizzy Trix Vodka

Servings 4
Author Justin Warner

Ingredients

  • 1 cup 8 oz vodka
  • 1 cup Trix® cereal
  • 1/2 cup whipping cream
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup fresh lemon juice 2 lemons
  • 1/4 cup fresh lime juice 2 limes
  • 2 pasteurized egg whites
  • 2 cups ice cubes not crushed

Garnish

  • Dash of aromatic bitters
  • Trix® cereal

Instructions

  1. Place vodka in small bowl. Stir in 1/2 cup of the cereal, let stand 15 minutes.
  2. Place cream in another small bowl, stir in remaining 1/2 cup cereal. Refrigerate 15 minutes, stirring once.
  3. In 1-quart saucepan, combine sugar and water. Heat to boiling, stir until sugar is dissolves. Remove from heat, set aside to cool.
  4. Stir vodka and cream mixtures. Strain mixtures into 2-cup glass measuring cup to remove cereal, discard cereal. Pour vodka-cream mixture into beverage shaker or quart-size jar with lid. Add lemon and lime juices, egg whites and sugar mixture. Shake drink like crazy. Add ice cubes to shaker, shake again like crazy.
  5. Strain drink into 4 chilled martini glasses. Hit the foamy top with a dash of bitters.
  6. Garnish With Cereal.

Recipe Notes

This is 4 servings.

 Recipe for delicious Fizzy Vodka with Trix Cereal. For adults only!

Halloween Peanut Butter Chocolate Pretzel Granola Bars

Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars!  These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

While walking around the Halloween section at Target I came across these festive chocolate morsels.  They are Nestle Toll House Semi-Sweet Chocolate and Orange Morsels.   I threw them immediately in my buggy, not really knowing what I was going to make with them, but how could I turn them down?
Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars! These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

I love Halloween because it means I can wear black and orange every single day. I wore this last week, but I’m going to be honest and tell you that the pumpkin socks stick around for 12 months.  There’s no putting away Halloween socks, wear them every single day! You will make someone smile on the subway who’s having a bad day.
Halloween Decorated Peanut Butter Chocolate Chip Pretzel Granola Bars! These are great for snacks, breakfast and Halloween parties! Use black and orange chocolate chip morsels to make them festive looking!

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Dried Edamame Recipe

EASY to make dried edamame recipe using soybeans!  This healthy edamame is slow roasted and salted!  If you’re growing soybeans this year you need to make this snack!

I love soybeans so I love dried edamame!

I think I start every post with “I love (insert something”). 

I love cheese.  I love cats.  I love donuts.  I love snowmen.  I love pumpkins. I love you. 

But soybeans, yeah, I love them guys.    We had a great soybean year and it’s still going on with more plants to pick.  The last few days have been chilly and windy but the garden calls, so I throw on a hat and a dramatic attitude (“I’m so cold! I’m not going to survive!”) and get picking soybeans.

Look at this beautiful soybean plant!

So with so many soybeans – what’s a girl  to do? Snack on them of course!   I know, dried snacks aren’t usually the first thing you think of when you think soybeans.  You might think of fresh edamame which is  absolutely delicious, but I wanted  something to crunch, something with a little salt on it.   So say hello to my dried edamame recipe!

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