Crockpots are really cool, right?

Crockpots are hands down one of the most useful home appliances out there. There is nothing more satisfying than getting home at the end of a long day and walking into the aroma of dinner ready for you on the counter. Not to mention, crockpots come in a range of prices and sizes so you can easily find one that fits your budget.

This is the one I own now by Hamilton BeachI found it in a really cool purple color and snagged the last one in stock. It’s 7 quarts and will fit a small-ish whole chicken (~10 lbs).

It has a few function buttons for temp (high/low) and cook time (2, 4, 6, and 8 hours). There are crockpots available with less features… and crockpots available with more features. It really just depends on your specific needs. Personally, I like that I can turn mine on and it will put itself on warm when the time runs out.

What do I cook in this thing? 

Glad you asked! When I was younger all I did was throw in a pork loin with a few cans of cream of mushroom soup and turn the thing on. It can be that easy, but I will warn you, it’s not that impressive.

crockpotgirlsOne of the most recent resource I’ve found is the Crockpot Girls. The Crockpot Girls Collection Cookbook has over 500 recipes including main dishes, side dishes, beverages and vegetarian options!

The Crockpot Girls Cookbook has beautiful photos, is well organized and works on any of your devices. I don’t know about you, but I definitely use my tablet in the kitchen!

A few of my other favorite crockpot cookbooks:

I know with Christmas just a few days away, I’ll definitely be making mulled cider! I just picked up these New England Mulling Spices to try for the first time. If you’re like me and have a plethora of spices in your cabinets, you can always just throw together your own spice concoction and give it a whirl!

What is your favorite crockpot recipe? I’d love to try it out!

xo Katie

Quick & Easy Breakfast Burritos

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Now that my lovely 7 month old daughter is crawling and all over the place, I’m finding less time for preparing myself breakfast (or lunch for that matter). I wanted something that was hot, quick, and easy to prepare while I chase my little one around the floor. I’ve made breakfast burritos before, but never thought of freezing them. Then again, there are tons of frozen breakfast foods, so why not? I have made full fat versions before, but opted for a lower carb, lower fat version this time around.

Here is my quick and easy recipe (along with some optional additions) for breakfast burritos:

Breakfast Burritos for Freezing

Ingredients:

  • 2 lbs Jimmy Dean’s reduced fat pork sausage
  • 12 eggs
  • 1/4 cup milk
  • Salt & Pepper
  • 4 oz can of chopped jalapenos
  • 16 medium soft tortillas
  • 16 slices of sharp cheddar made with skim milk (I used Kraft brand)
  • 1 bag of shredded hash browns (optional… I did not use this, but have before)

Directions:

  1. Heat a non-stick skillet over medium heat, or an electrical skillet over 375. Brown the sausage, and drain on a paper towel. Set aside.
  2. OPTIONAL: If you decide to use hash browns, cook them now on med-high heat on the skillet or 450 on an electric skillet as the package directions dictate.
  3. In a medium bowl, whisk together eggs, milk, salt & pepper
  4. If you used hash browns, leave them in the pan. If not, your pan or skillet will be empty. Add back in the sausage, then pour the egg mixture over the top. Add the jalepenos and mix. Lower the heat to medium-low to evenly cook the eggs. Cook as if you were cooking scrambled eggs, by scraping the pan every few minutes until eggs are cooked all the way through. Remove from heat and set aside.
  5. Take 1 tortilla and add about 1/3 cup of the egg mixture, top with 1 slice of cheese, then roll up into a burrito.
  6. Wrap each burrito individually with Saran Wrap, then place into a large freezer bag for freezing.

Reheating Instructions:

  1. Remove your burrito from the Saran Wrap and wrap in a paper towel. 
  2. Microwave for 45 seconds on high
  3. Flip the burrito on to the other side and cook for an additional 45 seconds.

That’s it! Enjoy!

~Katie

Pumpkin Spice White Chocolate Frappucino

With October closing out and still a love of all things pumpkin spice… I thought I’d share a new recipe for Pumpkin Spice White Chocolate Frappucino. I recently tried a recipe for a Pumpkin Spice Frappucino that I was no impressed with (it tasted watery), so I decided to come up with my own recipe.

Here it is…

Pumpkin Spice White Chocolate Frappucino

  • 3 cups whole milk
  • 1 cup pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  • 1 teaspoon vanilla
  • 4 ounces white chocolate, roughly chopped
  • pinch salt
  • 1 cup coffee, cooled to room temperature
  • 5 large scoops vanilla ice cream

Heat the milk, pumpkin puree, spices and vanilla in a sauce pan until it just starts to simmer and remove form heat.

Add the chocolate and stir until it has melted. Let cool to room temperature. Makes approx 4 cups. (Can drink alone as Pumpkin Spice White Hot Chocolate)

In blender, put in 1 cup coffee, 1 cup of pumpkin spice white chocolate mix, and ice cream. Blend until thick.

Pour in cups and top with whip cream and cinnamon.

Pumpkin Spice Lactation Cookies

Having a baby is certainly a feat… but breastfeeding is another feat all on its own. I had read prior to giving birth that breastfeeding was going to be difficult at first, but sticking with it would be rewarding in the end. This statement is absolutely true, at least for me. It was extremely painful, we had a bad latch, Lachlyn was losing weight and there was concern that I wasn’t producing enough milk.

Now, being told that maybe my milk supply was low was really disheartening. It didn’t matter how many stories I had read or people had reassured me that you can make enough milk for your baby, I still felt like I was failing and starving my baby. After days… weeks even, of pumping and recording my output, I realized I did not in fact have a low milk supply. It was definitely an emotional time and caused me a lot of stress.

In an effort to increase my (supposedly low) milk supply, I searched recipes for lactation cookies. I honestly don’t know if they increased my supply or not, but they are really tasty! In the spirit of October… Halloween… my birthday… and fall weather, I wanted to create a Pumpkin Spice Lactation Cookie. Here is my recipe:

Pumpkin Spice Lactation Cookies (adapted from this recipe)

Preheat the oven to 350 degrees. Mix the flaxseed meal and water in a small bowl and let sit for 5 minutes.

In a stand mixer, beat together the butter, sugar and brown sugar until creamed. Add the eggs one at a time, mixing in thoroughly after each egg. Add the flaxseed meal/water mixture and the vanilla and mix. Add in the pumpkin puree and mix until incorporated.

In a large bowl, sift together the flour, salt, baking soda, pumpkin pie spice, and brewer’s yeast. Stir the flour mix into the wet ingredients on low until completely blended. Add the oats, mixing well. Finally stir in the chopped pumpkin spice Hershey Kisses.

Use non-stick cookie sheets or a silpat on your cookie sheets. Spoon cookie dough onto cookie sheets (approx 1 tbsp dough per cookie) about 2″ apart. Bake for 12-14 minutes. Cool cookies on the cookie sheet for 5 minutes before transferring to a wire rack for final cooling. Enjoy!