Sunday, July 31, 2016

Campfire Peanut Butter Cup S'Mores Cones

As we kiss July goodbye, I thought it was only right to share this fun treat. 

A couple of summers ago, I watched my sis-in-love's granddaughter happily put these cones together for a big gathering. 

I think we all love the ooey gooey part of summertime and S'mores!
This is a simple, kid-friendly way to enjoy a less messy fashion. 
You can make as many, or as few as you wish. 

I've wanted to make a post about them, so when I had 2 of my grandchildren here at the same time (1 lives long distance), they had a fun time putting some of these cones together. 

(Claira & Caden - they both turned 11 this summer=)

Campfire cones are sugar cones, stuffed with marshmallows, chocolate chips and a peanut butter cup...or your choice of candies. You can also add white chocolate, graham cracker pieces, Nutella, fruit or whatever your heart desires. 

Wrap them up with tin foil, pop them onto a campfire rack or in an oven for about 3 - 4 minutes.  

Great for all ages!!  And certainly fun for the kiddos! 


6 - 8 ice cream cones, sugar or plain
1/2 c. chocolate chips, or more 
1/2 c. mini marshmallows, or more
mini peanut butter cups, rolos, M & M's (your choice)
fruit - berries or bananas, optional
graham crackers, broken into chunks, optional
Squares of heavy duty foil

Place about heaping tsp. chocolate chips in cone, followed by a layer of mini marshmallows.  Add mini candies/fruit, then continue layering chips and marshmallows until full.  Wrap each cone individually, and tightly in foil. (It helps to spray a bit of nonstick spray so marshmallows won't stick to foil). *TIP* If you top the cones with broken graham crackers, the marshmallows won't touch the foil.  Heat the wrapped cones on a campfire rack until choc/marshmallows are melted, about 3 - 5 minutes, or heat in 400 degree oven for 3 - 4 minutes;  Let them cool a few minutes...we don't want you to burn your tongue, then enjoy the melted, fluffy, tasty treat.

Linked to Full Plate Thursday


Friday, July 29, 2016

Peach Breakfast Cake & Weekend Potluck #233

So happy you're here! 

Just a little personal note...I sure hope your week has been smoother than mine...=)  My dear hubby spent the second weekend in a row in ICU, but we're so thankful he's home now. He's had recurring high BP - and is drawing close to dialysis, but we are ever grateful he's not in crisis mode yet...God has given us a little more time of our 'normal' life. *-*
Now, let's take a quick peek back at last week...

The recipe with the most clicks was...

Peach Breakfast Bake by Cooking with Carlee

Recipes that caught our attention ~

S’mores Poke Cake by Tornadough Alli

Featured Hostess Recipe ~

Oven-Fried Bacon by Sweet Little Bluebird

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Wednesday, July 27, 2016

3 Perfect Peanut Butter Treats {Blast from the Past}

You are going to thank me for sharing this simple and quick recipe..MMMM good! Love the crunch of the cookies inside. 

Nutterbutter Fudge {Microwave}

This special treat is a healthy choice...and easy enough the kids can make it themselves. 

Monster Cookie Protein Balls

Once you taste this luscious pie, it just may become a family favorite!! 

No Bake Peanut Butter Pie

Sunday, July 24, 2016

Crockpot Cheeseburger Meatballs

This is a super dish to fix in the heat of summer...and of course, all year long since the crockpot doesn't do much to heat up a kitchen. 

I'm always looking for quick - to - put - together dishes...and I try to avoid long ingredient lists.  

I am in love with all of Cris's dishes at Recipes that Crock. She uses Gooseberry Patch Cookbook recipes...and often times, adapts them to their own tastes. 

I sorta did that with her recipe...always love recipes using frozen meatballs that I've gotten on sale!!!!!!!!

The first time I made these, I just used all cheese/milk for the sauce.  The next time I made them I 'cut the cheese' (s'cuse me please=) and added a partial can of cream of chicken soup..a squirt of mustard, and we liked them a lot better than the first time around. 

Enjoy this easy meal - go run some errands while dinner is cooking.   


1 (12 ozs.) bag frozen meatballs
12 ozs. Velveeta cheese, cubed
1/4 c. ketchup
1/2 c. milk (or more)
squirt of mustard, optional 
1/2 soup can of cream of chicken soup
Optional: Cooked rice or pasta
Garnish: ketchup, mustard, pickles, etc. 

Place meatballs in slow cooker (I sprayed with non stick cooking spray). Place cheese on top; in medium bowl, combine ketchup, milk, (mustard) and soup. Stir well and pour over cheese. 

Cook on low for 3 - 4 hours, stirring occasionally

Serve over rice or pasta 

Linked to Meal Plan Monday
             Full Plate Thursday
         Weekend Potluck


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Saturday, July 23, 2016

Leader Enterprise - July 2016 - Kids in the Kitchen

I always looked forward to having my kids at home for the summer. Those few weeks provide time to teach family values and life skills they will need as they grow.
So when I saw these ideas at The Thriving Home blog ( I wanted to share some of their ideas with you. 

"One of the best ways to have fun together is simply cooking in the kitchen with your kids. Think of all the benefits when we take a little extra time to include them in the kitchen. We can teach them:
  • math skills (measuring, doubling or cutting recipes in half, etc)
  • team work with other family members
  • science by watching reactions occur in baking, talking about germs, etc.
  • health and nutrition
  • creativity as we invent recipes or decorate desserts
  • life skills necessary for independence as an adult
  • to think of others by giving away food to a person in need
  • to experience new ingredients and recipes
One of the best ways to get your kids to “buy in” to eating healthy, homemade food around the table together is to let them help you plan the meals and help you prep the foods. They'll be more likely to enjoy trying new foods if they've been able to help in those decisions." 

Prepare healthy snacks with your children to stock your fridge. Here are a few ideas:
  • chop veggie carrot and celery sticks (portion out ranch dressing in individual containers for them)
  • slice hard cheese for crackers or keep string cheese handy
  • make fruit kabobs with strawberries, pineapple chunks, and grapes 
  • create yogurt parfaits by portioning out yogurt and frozen blueberries in individual storage containers
  • popsicles made out of 100% fruit juice
  • Simply slice up some banana slices, slab a little peanut butter on one side, top it off with one or two (dark) chocolate chips and sandwich it together.
  • Make Ants on a Log – You remember this old school snack, right? Spread some nut butter on a celery stick and then add raisins on top. You can make a whole plate full and keep them in the refrigerator for several days, so they can grab one or two at a time on the go."
Cooking with your children can be a wonderful experience for both you and them. They will learn a life long skill that will continue to grow with them as the age.

This is a simple dish even young teens can prepare. 


1/4 c. (scant) brown sugar 
1 Tb. cornstarch
2 Tb. apple cider vinegar
3 Tb. ketchup
2 Tb. soy sauce
1 (8 ozs) can crushed pineapple
1 (12 ozs) pkg. frozen breaded chicken fillets or nuggets
Hot cooked rice, if desired

In medium microwavable bowl, mix together brown sugar, cornstarch, vinegar, ketchup, soy sauce and juice from pineapple. 

Microwave mixture on high, uncovered, for 3 - 4 minutes or until mixture boils and thickens, stirring twice.  Stir in pineapple; set aside. Arrange chicken in single layer on microwavable plate. Cover with paper towel; microwave according to package directions. Spoon sauce onto the chicken. 

Microwave on high for 1 - 2 minutes until heated through. Serve with rice if desired. Yield: 4 servings 

These simple treats can be kept in the fridge for over a week...if they last that long. 


1 c. dry whole old-fashioned oats
1 c. (toasted) coconut flakes
1/2 c. chocolate chips
1/2 c. (natural) peanut butter
1/2 c. ground flaxseed
1/3 c. agave or honey
1 tsp. vanilla

Mix all ingredients together in a large bowl (or food processor for a smoother texture) and chill for 30 minutes. Roll into balls.  Enjoy.  Dip in dark chocolate for a special treat. 

Lady Bird Johnson once said  “Children are likely to live up to what you believe of them.

Friday, July 22, 2016

Skillet Cowboy Rice Casserole & Weekend Potluck #232

Always so happy to have you joining us here for some foodie fun! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was...

Skillet Cowboy Rice Casserole by Melissa’s Southern Syle Kitchen

Recipes that caught our attention ~

Lemon Ice Box Cake by From This to That by Linda

Baked Sweet & Sour Chicken by Living on Cloud Nine

Featured Hostess Recipe ~

Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. 
    When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Thursday, July 21, 2016

Winning Baked Beans!!

Here ya go....I've been asked a few times, to share the recipe I used to win 
PEOPLE'S CHOICE at a recent local Bean Days festival. 

It took me a few days to get this around because that same evening, my dear hubby was admitted to the hospital for ICU and I spent most of my hours there. 

(Scroll down if you don't want to read the 'chatter' and just want the recipe=) 

This was the 5th time we'd gone to ER for this problem...that always happens in the evening.  

Thank the good Lord, he can feel it and knows.  We know oftentimes folks don't even know when their BP is too high.

Dr. has adjusted some meds...but really believes this continues to recur because my hubby needs to be on Dialysis!

We've known his kidney function has been at 10% for several months now...and that we would be facing this issue.  He sees the kidney specialist in August. 

Sure appreciate your prayers for my Sweetie - who has dealt with many health issues because of exposure to Agent Orange.  He's a trooper and a hero to so many people!

OK - on to the recipe....

I will share the basic recipe that I saw at Mary's Sweet Little Bluebird
It's her sister's 'famous' recipe for ANASTASIA'S BEST-EVER BAKED BEANS. 
And Mary says her sis is always asked for the recipe.  So I HAD to try them.

Especially after they received MOST CLICKS at our 
Weekend Potluck party!!

I giggled because this was just about the simplest recipe I've made in the many years I've been baking beans for this festival. I've had raves over my
 Kraut 'n' Beans ...folks loved Ballpark Baked Beans (with bacon and pineapple) Country Baked Beans (with chili sauce and bacon) and 
German Baked Beans (with kraut, applesauce & smoked sausage)...and so when I decided to go S-I-M-P-L-E this year, I got a real charge hearing that my beans won People's Choice.  Yehaw!

(Especially love this because my hubby's nickname is friend commented that now I really was MRS. BEAN...ha!)

(The apron I'm wearing was made by a dear friend, from my
beloved dad's shirt..pockets and ruffle made from one of mine!
So special to wear this keepsake apron!) 

Since I was filling an 18 qt. roaster to serve to folks on the street for a local Bean Days festival, I had to multiply it about 6 times.  (It's not always easy for me to figure how many beans will fill the roaster) I had some beans left over that didn't fit in the roaster, but these are the changes I made...

Because these beans were not simply going to bake in an oven...I diced the bacon, browned it and added all the grease.  I'm sure that added a ton of flavor!  I used 3# bacon.

BUT I do know baking the beans with the bacon on top makes an awesome and wonderful glaze!

I LOVE that this recipe starts with simple canned pork and beans! 
I also added 1 jar of drained northern beans to fill the roaster, so that can be an option if you desire.  (But of course, they're not sweet like the pork & beans are, so you'll want more brown sugar!) 

I could really taste the mustard when I first mixed them up, but it cooked in very nicely and was not a prominent taste in the finished product. 


5 (15 ozs. each) cans pork and beans
1 lg. onion chopped
(Anastasia suggest NOT vidalia, but yellow or sweet)
1 - 2 Tb. butter (to saute onions)
3/4 c. ketchup 
3 Tb. yellow mustard
1/2 c. molasses
(I used a little less)
1/4 - 1/2 c. brown sugar, to taste
6 - 8 slices bacon, cut into half or 1/3's (to fit your pan) 
(I used 1/2# - diced, then browned, all the fat added)

Preheat oven to 325. Spray 9" X 13" baking pan with non-stick cooking spray. 

Saute onions in butter until tender. 

In large bowl, combine beans, onions, ketchup, mustard, molasses and brown sugar until blended.  Pour into prepared baking pan.  Top with uncooked bacon slices to cover beans. {I would add most of the bacon, (cooked) then top with a few raw slices to make a lovely glaze} 

Bake on middle rack of the oven uncovered for 2 - 3 hours. Beans will be dark and have a beautiful glaze when done. 

Serve warm.  

You're welcome!  =D 

Linked to Meal Plan Monday

TIP from the author of these beans...
These can also be thrown together and cooked in the slow cooker set on low for 6 to 8 hours as well. It won't get that nice caramelize top, but it will still be delicious if you're in a pinch for time. Be sure to saute the onions first.

Linked to 
              Full Plate Thursday
            Meal Plan Monday
            Weekend Potluck

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Tuesday, July 19, 2016

Frozen Banana Bites (3 Ingredients)

This is a wonderful & healthy kid-friendly treat for summertime! 
(Adults like them too). 

When I saw this fun and simple recipe at Mr. Food Test Kitchen I knew I would be making it...the same day.  I always keep frozen banana slices on hand to add to my smoothies, then I came up with the idea of adding these to smoothies.  

Instead of adding vanilla, I added a scoop of protein powder. You could also opt to add a couple tablespoons of peanut butter.  GREAT combo with the banana/choco chip mixture.

This is very simple.  If you don't have frozen banana slices on hand, this recipe tells you how to do that...then you put it in the blender or food processor...and just simply make banana 'ice cream'...freeze the mixture in mini muffin cups, sprinkle more chocolate chips on top.

Pop them in your mouth when you need to cool down.  Or add them to your smoothies and blend well.  

(hover over photo to pin) 


3 ripe bananas, cut into 1/2" slices
1/2 c. mini chocolate chips, divided
1/2 tsp. vanilla extract, optional
(or instead, add 1 scoop vanilla protein powder)

Coat 24 mini muffin tins with cooking spray or paper liners. 

Line a baking sheet with waxed paper.  Place banana slices on paper, freezing for 1 hour, or until frozen. (I do not cover). 

Place banana slices in blender or food processor; blend until smooth and creamy.  Stir in 1/3 c. chocolate chips and vanilla (Or skip vanilla and add vanilla protein powder or even peanut butter for a boost of protein). 

Evenly divide into muffin tins and sprinkle with a few remaining chocolate chips.   Freeze for 3 - 4 hours or until frozen.

(I them removed them from the pan and placed them in a freezer bag for easy access when you want 1 or 2...and I want to use my pan for
something else =). 

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Sunday, July 17, 2016

Instant Pot Spaghetti & Meatballs (Ready in Minutes)

I LOVE cooking in my countertop pressure cooker. Dinner can be ready in less than an hour...even using frozen meat!  I am in awe! No more splatters and mess on top of my stove browning meat...and the liner of my crockpot cleans easily. 

After seeing this recipe at a Facebook Pressure Cooker recipe swap that my sis-in-love added me to, I knew I had to make my hubby's favorite meal in it.....SPAGHETTI & MEATBALLS.  

Was thrilled to already have everything on hand...using canned sauce and frozen meatballs makes this a breeze. I used Dreamfields thin spaghetti too for lower carbs. 


1 Tb. oil
1 small onion, diced
2 garlic cloves, minced
2 - 1# jars of spaghetti sauce
1 (12 ozs) bag frozen meatballs
2 Tb. brown sugar (or more to taste)
few dashes of garlic powder
1# box thin spaghetti

Pour oil into crockpot.  Add onions and garlic to taste. Saute on crockpot setting for about 5 minutes. Add both jars spaghetti sauce along with 1 jar of water; add frozen meatballs; cook for 5 minutes (I just used the timer for 'regular' setting); allow to naturally release pressure.  Remove lid; add brown sugar & garlic powder. Break spaghetti into 1/3's; add to sauce; stir well so spaghetti doesn't clump. Cover (don't forget to turn back your pressure valve so it's closed) Cook for 6 minutes; allow to naturally release pressure. 

Stir well; serve with salad and rolls and you're all set. 

The same day I made this recipe, I saw another from Tina at 
Mommy's Kitchen for this ONE-POT SPAGHETTI & MEAT SAUCE....check her recipe out if you don't have, or don't want to use
a pressure cooker....

Linked to Meal Plan Monday
             Weekend Potluck

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