Memories from the Kitchen and Giveaway

You may have heard it said that the kitchen is the most important room in a home. It is where you go to gather with your family and guests to cook, eat, socialize, do homework, craft, play games, and, on occasion, even scrapbook 😉 . With so much of our day-to-day happening around the kitchen, we are experiencing moments that are inevitably turning into nostalgic memories that we long to hold onto.

Naturally, because of our whole-hearted belief that everyone should be memory keepers, we came up with a system to help you preserve those precious memories from the kitchen.

Memories from the Kitchen #ctmh #closetomyheart #kitchentraditions #memorykeeping #kitchen #recipe #kit #memories #nostalgia #nostalgic #food #ctmhkitchentraditions #ctmhgimmesomesugar #giveaway #free #gimmesomesugar #everydaylife #EverydayLife #album

Designed for so much more than to hold recipes, the Cut Above® Kitchen Traditions recipe kit is a collection of materials you can use to create a unique keepsake. It comes with recipe cards for those memorable meals that you yearn for, while also providing a place for photos and journaling to share why the recipes mean something to you.

We offer the kit in three configurations, so you can choose what fits your needs best. The first is the basic Cut Above® Kitchen Traditions recipe kit, which comes with 60 4″ x 6″ cards (including recipe, title, journaling, and pattern cards), six 6″ x 8″ divider pages, two sticker sheets, and a helpful guide containing tips and ideas on how to use the kit. The second option is the Cut Above® Kitchen Traditions recipe kit with Memory Protectors™. This option includes all the same materials as the first but also comes with 6 Memory Protectors™ to hold your cards and pages. The last option is the Cut Above® Kitchen Traditions Bundle, which is an all-inclusive bundle that comes with the basic kit, the Memory Protectors, and a Bashful Everyday Life™ album and the coordinating My Acrylix® Kitchen Traditions stamp set (D1770).

We want to give all memory keepers—and aspiring memory keepers—the tools you need to beautifully document those special moments from your kitchen. That is why we are giving away 5 (!!!) Kitchen Traditions bundles to 5 lucky winners! For a chance to win, you will have to do a little bit more than what we’ve done in the past. First, you must be a subscriber to this blog. (If you aren’t yet, just push that big blue “Subscribe to list” button on the sidebar!) Second, you must leave a recipe you love in the comments below with a short explanation of why you love it. The drawing will take place Monday, April 30, at 2 p.m. MDT and winners will be notified via e-mail, as usual.

To kick things off, here’s a recipe from Close To My Heart President Monica Wihongi:

Frijoles a la Charra (Bean Soup)

  • 1 cup fresh cilantro
  • 1 diced white onion
  • 6 strips cut bacon cut into 1 inch pieces (raw)
  • 4 cans La Constena pinto beans
  • 1 can Rotel Mexican Festival tomatoes
  • 3 cans petite diced tomato
  • ¼ cup mild Herdez Salsa Casera

In a large pot, boil the beans. While you wait for the beans to boil, fry the bacon in a separate large pan. Once the bacon is soft, add the onion and sauté it in the bacon grease. Add one can of diced tomatoes at a time and bring to a boil each time. Add the Rotel tomatoes and bring to a boil again. Add Herdez Salsa and cilantro and bring to a boil one last time. Combine your mixture with beans in the large pot and bring to a boil then simmer for 10 minutes.

Now, it’s your turn. Can’t wait to see what’s cooking in your kitchen!

Leave a comment

173 thoughts on “Memories from the Kitchen and Giveaway

  1. Vanilla Buttercream Frosting
    1 1/2 cups unsalted butter, softened
    4 cups powdered sugar
    2 teaspoons vanilla extract
    2 tablespoons heavy whipping cream
    1/4 teaspoon salt
    Seeds of one vanilla bean pod (optional)

    It is so good on cup cakes. Makes me happy.

  2. Here in the SW we love our green chile. Here’s a simple take on enchiladas. Every part of the recipe (for the most part) can be adapted to your liking!)
    Chicken, cut up, boiled and shredded.
    One block of cheddar cheese shredded
    1 can mushroom soup
    1 to 1 1/2 c. water
    Chopped green chile (fresh or canned) to your liking
    Some chopped up tomato
    Small package corn tortillas
    Garlic powder

    Put Cooked shredded chicken, soup, water, chile, garlic powder, tomato in saucepan. Heat to a simmer.
    In a 9×13 dish, layer soup mixture, three or so tortillas, soup mixture, cheese and repeat using about 12 tortillas across the pan. End with the rest of the sauce plus lots of cheese.
    Bake at 350, 45 minutes to one hour, uncovered, till golden on top.

    Makes 2 cups
    Prep Time 5 min
    1 envelope Lipton® Recipe Secrets® Onion Soup Mix
    1 container (16 oz.) sour cream
    Blend all ingredients in medium bowl; chill if desired.
    Serve with your favorite dippers.

    Such an easy recipe but I love it because my friends enjoy it and I usually serve it at parties where we create wonderful memories together.

  4. Cookie Pie
    1 box yellow cake mix 3/4 cup oil
    1/2 cup brown sugar 1 cup semi sweet chocolate
    2 eggs 1/2-1 cup chopped pecans

    Mix cake mix, eggs, brown sugar and oil, then fold in chocolate chips and pecans. Pour into 2 ungreased glass pie plates, or 9×13 baking pan. Bake at 350° for 15-20 minutes until lightly brown. It may appear that it is under cooked. (I use a tooth pick to make sure it is done)

    I love this recipe because it’s quick and easy and just a few ingredients. It’s great for when you are craving homemade chocolate chip cookies!!!!!

  5. 1 package of egg noodles
    2-3 packages of sausages (I usually use mild, sweet italian, and spicy hot)
    1-2 heads of broccoli, cut into small florets
    Olive oil

    Bake sausage at 350F until cooked (about 50 minutes), turning them over half way
    Cook egg noodles according to directions
    Steam broccoli

    Toss egg noodles with oil olive and add seasoning. I usually use seasoned salt, Italian seasoning, garlic powder, onion powder, pepper.

    Slice sausage into bite sizes pieces and add to pasta

    Add broccoli to pasta and mix.

    If you want, drizzle a little balsamic vinegar before eating.

    We love it because it’s easy to make, feeds a good amount of people, and it is good hot or cold. It’s my go to meal when making meals for other people.

  6. Salsa Shredded Chicken

    3-4 Chicken breasts
    Jar of salsa
    Lime juice
    Taco seasoning

    Add ingredients to crock pot, mixing and covering the chicken. Turn on low for 5 hours. Remove chicken, shred with 2 forks. Return to crocknpot and mix. Cover and warm for 15-20 minutes.
    Enjoy in tacos, on rice bowl, wraps or salad with toppings of choice!

  7. Shepherd’s Pie

    1lb ground beef
    One can peas
    One can creamed corn
    5-6 potatoes
    1 cup cheddar cheese

    Brown ground beef and mix in peas. Later in bottom of casserole dish. Spread creamed corn in a layer over beef. Boil and mash potatoes. Spread potatoes in a layer over the corn. Sprinkle cheese on top.

    Bake for 45 minutes at 375 degrees.

    I love this recipe. It’s so simple and something we enjoyed togetheras a family growing up. More it’s something I share with my own kids. 🙂

  8. Everything Chicken
    3lb chicken breast
    1/4c olive oil
    3-4 cloves garlic
    1 1/2t salt
    1/2t black pepper
    1/2 c chicken broth

    Place chicken in crock pot. Combine olive oil, garlic, salt and pepper and coat chicken breasts with mixture. Add chicken broth, pouring it in at side (you don’t want to wash the olive oil mixture off the chicken). Cook on low 4-6 hours and shred chicken. We use this chicken to make tacos, quesadillas, chicken and noodles, chicken and rice, chicken wraps, and whatever else I can think of. I love this recipe and use it frequently to have something prepared for quick meals.

  9. Dream Pie

    1 Graham Cracker Crust
    1/3 Cup Sugat
    1 Block of Cream Cheese (Softened)
    1 Tub of Cool Whip

    In bowl, combine cream cheese and sugar. Once mixed, add Cool Whip and mix thoroughly. Fill crust with mix, smoothing out evenly. Refrigerate for 1 hour and serve with preferred topping. We prefer frozen strawberries. Change variation by using chocolate crust and or flavored Cool Whip. Eat, enjoy and grab another piece!!!

    This is a favorite for our home because its quick, easy and delicious!!!

  10. Jennifer Reinhardt

    Spinach Dip
    1- 10 oz box frozen chopped spinach
    1 cup real mayonnaise
    1/2 cup sour cream
    8 oz cream cheese
    1 package knorr vegetable soup mix
    1 round loaf pumpernickel bread

    Thaw spinach and squeeze all water out.
    Let cream cheese get to room temperature
    Mix everything with a hand mixer
    It’s best to chill a few hours in the fridge to let it set up
    Cut round hole in top of bread and pull out all the bread in chunks leaving a hole big enough for the dip
    When ready to serve pour dip into the bread shell and use chunks of bread for dipping
    Add veggies for dipping

    I like this recipe because it’s the only spinach dip I’ve ever tasted growing up and thus didn’t really know you could buy spinach dip in a jar.
    Everyone always comments it’s the best spinach dip and it’s super easy!

  11. Raisin Applesauce Bars & Caramel Frosting

    1/4 cup butter, softened
    2/3 cup brown sugar
    1 egg
    1 cup applesauce
    1 cup flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 teaspoon pumpkin pie spice
    3/4 cup raisins

    Caramel Frosting:

    2 tablespoons butter
    3 tablespoons milk
    1/2 cup brown sugar
    1 cup confectioner’s sugar
    1/2 teaspoon vanilla

    For bars, beat butter, brown sugar, and egg. Stir in applesauce. In a separate bowl, mix flour, baking soda, salt, and pumpkin pie spice. Gradually stir flour mixture into applesauce mixture until well combined. Stir in raisins. Spread batter into greased 8×8 pan and bake at 350 for about 20 minutes. Allow to cool.

    For frosting, melt butter in saucepan. Mix in milk and brown sugar. Increase heat to medium. When mixture starts to boil, continue cooking for one minute, stirring constantly. Remove from heat, cool slightly, and beat in confectioner’s sugar and vanilla. Add additional milk 1/2 tablespoon at a time to reach desired consistency. Spread over cooled bars, slice, and serve.

    I love this recipe because when I bite into one I am immediately transported back to my grandmothers kitchen where she and my Great Aunt Mannie are baking these and other goodies for all of us grandchildren. There is no sweeter memory than that. I was lucky enough to become interested in making a heritage cookbook when I saw this amazing kit from CTMH and I have been busy gathering recipes from the whole family. Best part has been making things I have not had in years and feeling like I am 10 years old again. Thanks for helping me find those memories.

  12. EZ Sauteed summer zucchini

    a few green or yellow zucchini
    diced up garlic-you choose the amount

    saute in olive or avocado oil to your likeness

    When finished, add some grated mozzarella cheese to hot zucchini,
    Serve as the mozzarella melts

    Add salt, pepper, or any spice you choose

    This recipe reminds me of summer and using the freshest ingredients.

  13. Grape Sherbert is my family’s favorite . My MIL was kind to share this with me many years ago! Making Homemade ice cream is always fun!

    4 c Welch’s Grape Juice
    The juice of 4 lemons ( or up to 12 tablespoons of lemon juice)
    2 1/2 cups sugar
    1 pint cream
    2 quarts milk or enough to make 1 gallon.

    Dissolve sugar with grape juice and lemon. Add cream and milk. Freeze.

  14. Champagne Chicken
    Put 4 to 5 chicken breasts on bottom of ungreased 9 x 13 pan.
    In a bowl, mix the following:
    1 can cream of chicken soup
    8 oz. cream cheese
    1 package Good Seaason’s Dry Italian Dressing
    ½ -1cup white wine,
    ½ stick butter
    Pour that mixture over your chicken breasts and Bake covered for 1 hour at 350 and then bake uncovered for ½ hour at 350 degrees. I serve it with rice or noodles.

    This is one of my “Go to” recipes beacause it can be made for a formal occasion or easily doubled/tripled for a crowd or buffet. When I increase the amounts, I cut the chicken into bite size or smaller pieces…or use chicken tenderloins. It has become a favorite of all ages at our house. The boys sports teams have requested it for their banquets 😊

  15. Beef Stroganoff
    1 sirloin steak or petite sirloin (sliced thinly into small strips 1 to 2 inch strips)
    1 envelop of Lipton Onion Soup mix
    1 sweet onion (sliced thinly)
    Sliced fresh mushrooms
    1/3 cup of sour cream

    Saute thinly sliced onion and fresh mushrooms on medium high heat for 3 to 4 minutes then remove from pan-set aside.
    Saute thin steak strips on medium high heat again for 3 to 4 minutes (steak slices easier from a semi-frozen state- can be done in food processor)
    Add onion and mushrooms back into the pan with the steak and add powdered onion soup mix and turn down heat to medium or medium low. Add between 1/3 to 1/2 cup water to pan stirring to mix. Heat for about 4-5 minutes then turn heat off and stir in 1/3 cup of sour cream to create a nice gravy. Serve over wide egg noodles.

  16. Crispy Potato Wedges

    1/4 cup olive oil
    1/2 tsp salt
    1/4 tsp black pepper
    1/2 tsp each dried basil, thyme and oregano leaves
    1/4 tsp paprika
    4-6 medium potatoes
    1/4-1/2 cup grated Parmesan cheese

    Combine seasonings with oil. Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then each half in thirds
    Coat each slice with the seasoned oil. Spread in a single layer on a greased baking sheet. Bake at 450 for 15 minutes, then sprinkle with Parmesan cheese and bake 15 minutes longer.
    Serve with sour cream.

    Love making these tasty potato wedges. They are quick and easy to make and usually are all eaten in one sitting! My sister gave me the recipe and it has become a staple in our home. Plus, usually have all ingredients on hand!

  17. Greek Stew
    1 Tbsp Vegetable Oil
    2 lb Stewing Beef cubed
    3 large onions chopped
    4 cloves garlic
    1/2 tsp Cinnamon
    1/2 tsp Ground Allspice
    3 Tbsp Red Wine Vinegar
    1 1/2 Cups Tomato Sauce
    1 tsp sugar
    1 Bay Leaf
    1 Cup Crumbled Feta Chees
    1 Can stewed Tomatos *Optional

    In a skillet, add oil and over medium -high heat brown beef in batches adding more oil if necessary and transferring to a slow cooker with a slotted spoon to drain
    Reduce heat to medium and add onions, cook until soft. Add garlic, cinnamon, and Allspice – cook one minute. Add vinegar, tomato sauce, sugar and bay leaf. Stir to combine. Pour mixture over meat in the slow cooker. Cook 8 – 10 hours on low or 4 – 5 hours on high.
    Add feta cheese. Cook on high for 10 minutes. Discard Bay leaf. Spoon over macaroni, noodles or mashed potatoes.
    Yummy and serve the whole family +

  18. Pastina Comfort Food
    This is a simple and warm little pick-me-up on days when you are not feeling your finest. Or when you need to fill the gap between meals.
    1/4 cup pastina
    1/4 teaspoon salt
    1 egg, lightly beaten
    1 teaspoon butter
    1 Tablespoon freshly grated parmesan
    fresh ground pepper
    1. Bring one cup of water to a boil in a small saucepan
    2. Add pastina and salt and cook until most of the water is absorbed, 3-4 minutes
    3. Turn off heat and stir in egg, letting it cook in the hot pasta
    4. Add butter, cheese and pepper. Eat slowly out of your favorite bowl!


    2 chicken breast – boiled & cubed
    1 lg. onion chopped fine
    1 bell pepper chopped fine
    1 lb. velvet cheese (1/2 lb/ works well)
    1 can cream of chicken soup
    I can chicken broth
    10 oz.of spaghetti cooked – halfway
    1 can rotel tomatoes
    1 stick margarine

    Saute onions & peppers in margarine. Add tomatoes – cream of chicken soup and stir. Add cheese and chicken broth (can use broth from chicken instead of canned), stir until smooth.

    Pour over half cooked spaghetti. Bake at 350 for 30 to 45 minutes OR cook spaghetti until done and just mix together and stir.

    This is an absolute go to when short on time. Recipe can be adjusted to how you like it. I leave onions and peppers out and it taste just as good. One of our favorites that my mom always made! ENJOY

  20. I made this for my first crop last fall so this recipe will always have a special place in my heart.

    Cheese Steak Hoagie Grilled Cheese Sandwiches
    1 lb ground beef
    salt & pepper, to taste
    1 tbsp Worcestershire sauce
    2 tbsp butter
    1 white onion, diced or thinly sliced
    1/2 green bell pepper, chopped
    8 slices of Provolone Cheese
    8 slices of your favorite white bread, sourdough will also work
    4 tbsp butter
    Add the ground beef to a hot medium to large-sized skillet over medium heat. Let the meat cook for a minute or two, developing a nice sear. Flip the chunk of meat, repeating to sear the other side. Once both sides are seared use a spatula to break the meat up as much as possible. Drain the meat and return to the skillet.
    Add in the salt, pepper, and Worcestershire, stirring occasionally and cooking until fully browned. Remove the meat from the pan, and set it aside.
    Add the 2 tablespoons of butter to the same pan and melt. Add in the pepper and onion and cook, stirring occasionally, until the onions have caramelized. Remove the pan from heat, stir in the cooked ground beef until everything’s evenly incorporated, and set the mixture aside.
    Butter the outsides of all the slices of bread.
    Flip four slices of buttered bread over onto a clean work space. Add a slice of cheese to the un-buttered side. Top that with a quarter of the meat mixture. Top the meat mixture with another slice of provolone. Finish it off with the un-buttered side of one of the other pieces of bread. Press the top slice of bread down gently to ‘seal’. Repeat until all four sandwiches are assembled.
    Heat a clean skillet or griddle to medium heat. Add one sandwich to the pan and cook until browned and the cheese on that side has melted, about 3-4 minutes. Use two spatulas to ‘hold’ the sandwich, and flip it cooking the other side until browned as well.
    Repeat until all the sandwiches are done.

  21. Seven Layer Salad

    In 9×13 pan, layer lettuce, tomatoes, water chestnuts, thawed frozen peas, dressing (mayo and sugar), shredded cheese, and crumbled bacon. One of our family favorites growing up! It wasn’t a summer gathering without it!

  22. Mrs. Johnson’s Chocolate Cake

    2 eggs
    2 cups granulated sugar
    1 tsp vanilla extract
    1 3/4 cups all-purpose flour
    3/4 cup baking cocoa
    1 1/2 tsp baking powder
    1 1/2 tsp baking soda
    1/4 tsp salt
    1 3/4 cup milk

    In electric mixer, cream together eggs, sugar and vanilla. In a separate bowl, mix all dry ingredients well. With mixer on low, alternate dry ingredients with milk until well mixed and whip for about 2 minutes. Bake in greased 9 x 13″ baking pan at 350 for 35 minutes. Cool completely then top with your favorite frosting.

    This cake has been a 38 year tradition in our family, used for birthdays as well as made for company. It has become a complete expectation!

  23. This was my absolute favorite supper Mom would make. She passed away when I was in college and it thrills me (and would her) that my kids love this dish as much as I did.

    Southern Beef-Rice Casserole

    1 lb. ground beef
    1 med. onion, chopped
    16 oz. can chopped tomatoes
    1 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. garlic salt
    1 tsp. chili powder
    1 c. uncooked rice
    15 oz. can whole-kernel corn, drained
    1/2 c. grated cheddar cheese

    Brown beef with onion; drain. Stir in tomatoes, salt, pepper, garlic salt, and chili powder. Simmer uncovered for 15 minutes. Meanwhile, cook rice according to package directions. Stir rice and corn into meat mixture. Pour into an oven-safe casserole dish; sprinkle with cheese. Cover and bake at 350 degrees for 30 minutes. Sprinkle with paprika.

  24. Nestle Toll House MINI Morsels Cookies (my favorite chocolate chip cookies!)
    2 1/4 C flour
    1t baking soda
    1t salt
    1 C (2 sticks) butter, softened
    3/4 C brown sugar
    3/4 C granulated sugar
    1t vanilla extract
    2 large eggs
    1 2/3 C (10-oz pkg) Nestle Toll House semi-sweet chocolate MINI Morsels
    Pre-heat oven to 375
    Combine the flour, baking soda and salt in small bowl. Beat together butter, granulated sugar, brown sugar and vanilla in large mixing bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto uncreased baking sheets. Bake for 9-11 minutes or until golden brown. Cool on baking sheet for 2 minutes, remove to wire rack to cool completely. Makes about 4 1/2 dozen cookies

  25. Pink Algae
    2 angel food cakes ripped into bite sized chunks
    1 pkg strawberry flavoured gelatine
    1/2 cup boiling water
    1 cup ice cubes
    1 tub cool whip, softened
    1 bag frozen strawberries – best if whole, but sliced works too.

    In very large bowl, mix gelatine with boiling water until dissolved. Stir in ice cubes until melted. If they don’t all melt, scoop out remaining ice. Thoroughly mix in cool whip. You should have a lovely pink fluffy mix. Add frozen berries, then mix in angel food cake just until combined – you don’t want to mash up all the chunks too much :-). Cover and chill until set… maybe 3 hours. Then eat it all! Seriously … once you start… you can’t stop!
    My parents make this recipe and all the grandkids love it! We’ve even just skipped dinner and had this instead – a family favourite for sure!

  26. Coconut Crunch Cookies

    1 c. butter or margarine 1 c. brown sugar 1 c. white sugar
    Cream these three together
    Add two eggs where yolks have been broken and whites and yolks slightly beaten with a fork.
    1 tsp. soda ½ tsp. baking powder ½ tsp. salt
    1 tsp. vanilla flavoring ½ c. Quick oatmeal 2 c. Rice Krispies cereal
    1 c. coconut flakes
    Mix all of the above ingredients into the first mixture before adding the flour.
    2 c. white flour (or if you have whole wheat flour on hand you can use 1/3 c. whole wheat flour and
    1 2/3 c. white flour)

    (Note: this recipe has been doubled from original quantities because the cookies disappeared too fast when just the small batch was made. These were a cookie often made by my mom, Norma Wilcox. Thankfully, these weren’t just a holiday cookie.)
    -Jeanie Wilcox

  27. One of my favourite recipes, I only make it on special occasions though as it’s pretty calorie dense! (It’s great to make in a crockpot as a stew too, just omit the puff pastry)

    Guinness Steak Pie
    1 tablespoon butter
    1/2 pound beef shoulder steak, cubed
    1 small sweet potato, diced
    2 carrots, sliced
    2 red potatoes, diced
    1/2 yellow onion, diced
    1/2 teaspoon garlic powder

    ground black pepper to taste
    1 cup Irish stout beer (such as Guinness)
    1 (.75 ounce) packet dry brown gravy mix
    1/2 teaspoon garlic powder
    1/4 teaspoon dried thyme
    1/2 (17.5 ounce) package frozen puff pastry, thawed
    Preheat oven to 375 degrees F (190 degrees C).
    Heat a large skillet over high heat; add butter, beef cubes, sweet potato, carrots, red potatoes, and yellow onion to the hot skillet. Sprinkle meat and vegetables with 1/2 teaspoon garlic powder and black pepper. Cook and stir until meat is browned on all sides, about 10 minutes. Transfer meat and vegetables to a 1-quart baking dish.
    Whisk beer, brown gravy mix, 1/2 teaspoon garlic powder, thyme, and black pepper together in a saucepan over medium heat. Bring to a simmer, reduce heat to low, and cook, whisking constantly, until sauce has thickened, about 5 minutes. Pour sauce over meat and vegetables.
    Trim puff pastry to fit top of baking dish and cover dish with pastry.
    Bake in the preheated oven until puff pastry is deep golden brown and filling is bubbly, 45 to 50 minutes.

  28. This is one of my all time FAVORITE and easy recipes — you can then take the chicken and make tacos, salads, sandwiches, add bbq sauce or whatever – SO yummy 🙂

    Easy Crockpot Shredded Chicken

    2 lbs boneless, skinless chicken breast
    1 tsp salt
    1 tsp pepper
    1 tsp garlic powder
    1 cup chicken broth
    1 tsp all purpose seasoning (if you can’t find this, you can replace it with a 1/2 tsp of oregano and 1/2 tsp of onion powder)d

    DIRECTiONS: place all ingredients into your crockpot and cook on high for 3-4 hours or low fo 5 -6 hours.

  29. Hawaiian Meatballs

    1 can of crushed pineapple
    1 jar of BBQ sauce
    1 package of frozen meatballs

    Combine all ingredients in crockpot and cook til wanted through!!!

    I love this recipe because it’s easy and everybody loves it!!!

  30. Oooooo…yummmm! I can’t wait to look at and try all these delicious recipes!

    I am sharing a tried and true BANANA NUT BREAD that never fails. It’s easy and delicious, passed on to me from my Mom. My hubby and Dad are huge fans!

    1 cup sugar
    1 1/2 cups flour
    1 cup melted margarine
    1 teaspoon soda
    2 eggs
    2 ripe bananas, smashed
    1 cup chopped nuts

    Mix bananas, sugar, butter and eggs. Sift flour and soda in separate bowl. Add to first ingredients. Add chopped nuts. Bake in greased loaf pan at 350 degrees for 60 minutes.

  31. Apple Crisp (my Mom’s recipe)

    Preheat oven 375 degrees.

    4 cups of sliced apples (I love McIntosh for this recipe)
    1 tablespoon lemon juice
    1/3 cup flour
    1 cup oats, uncooked (old fashioned or quick)
    1/2 cup brown sugar
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/3 cup melted oleo (I use butter)

    Place apples in greased shallow baking dish (I use a deep dish pie plate)
    Sprinkle with lemon juice
    Combine dry ingredients: Add melted oleo (butter) mixing until crumbly.
    Sprinkle crumb mixture over apples. Bake at 375 degrees for 30 minutes.
    We serve with a small scoop of ice cream on warm apple crisp.
    This is a family favorite recipe.

  32. Lazy Rosy Rhubarb

    1 stick butter (1/2 cup)
    1 cup flour
    1 cup sugar
    1 tbsp baking powder
    2/3 cup milk

    Rhubarb Sauce
    3 cups diced rhubarb
    1/4 cup water
    1/2 cup sugar
    Sauce: Bring water and rhubarb to a boil in saucepan. Reduce heat and simmer until tender–
    about 10 minutes. Stir in sugar and cook a minute or two longer.

    Melt butter in 2 qt casserole dish. Combine flour, sugar, baking powder and milk and pour evenly
    over butter but do not stir. Pour rhubarb sauce evenly over batter but do not stir. Bake at 350 for 45 minutes until nicely browned.

    This recipe was given to me by my mother-in-law. It was one of her favorite ways to serve rhubarb. I never knew what rhubarb was until I met my husband’s family. They grew it in their garden and now we grow it in ours from starts they gave us many years ago.

    1 cup whipped cream

    2/3 cup Nutella
    1/3 cup Sour Cream

    Whip the cream to a stiff consistancy.

    Mix nutella and sour cream together, then fold into the whipped cream.

    Serve with strawberries, raspberries or mixed berries.

  34. 8 egg cake
    8 eggs
    11/2 cups sugar
    2 cups of flour
    1 cup oil
    3 tsp baking powder

    Preheat oven to 350degree mix all ingredients together put in a donut pan that is greased and bake for 35 to 40 min

    This recipe is very special my grandmother would always make it when we went to visit her and when she had passed away 5 years ago we continue to make it to keep the memories and traditions alive when making and eating this cake I think of her .

  35. I’m so sorry but I can not give away my prized, award -winning salsa recipe!?! 🤤I’d hate to as the saying goes tell you & then have to kill you! Haha I will however share my new favorite sweet yet still health-ish treat recipe I found & love! 😉 It’s a fair trade I think. Haha Anyhow, I love them because they are healthy-ish when you just need a sweet treat. I try to eat as healthy as I can but still indulge in healthy ways. This satisfies both I think. Thank you for the chance to share secret family recipes & tge love of crafting with my new daughter-in-law with this adorable kit. I’d just LOVE to win this for her & my son to share in their new life together. 😁

    Chocolate Workout Brownies
    Total Time: 20m
    Yield: 9-12 brownies

    1 cup overripe mashed banana or applesauce
    2/3 cup nut butter of choice, or allergy-friendly sub
    1/3 cup cocoa powder
    3 tbsp chocolate protein powder, or additional cocoa – I used ALOHA Chocolate Protein Powder
    1 tsp pure vanilla extract
    1/4 tsp salt
    1/4 cup pure maple syrup, honey, or agave, OR additional banana
    optional mini chocolate chips, crushed walnuts, etc.

    Notes: If using applesauce or unsweetened protein powder, or if planning to eat the brownies unfrosted, I recommend including the sweetener of choice. Using peanut butter gives a peanut-butter flavor, while almond or cashew butter taste more neutral. Sunbutter or pumpkin seed butter can be used for allergy-friendly brownies. You can use regular unsweetened cocoa or a combination of regular and dutch.

    Preheat oven to 325 F. Line an 8×8 pan with parchment paper. If using natural nut butter, gently warm it until it is easily stir-able. Combine all ingredients in a bowl, stir until completely smooth, and spread into the prepared pan (see video). Bake on the center rack 20-25 minutes (20 for super fudgy brownies) – they will be undercooked when you take them out. Let cool, then loosely cover with a paper towel and place in the fridge overnight, during which time they will firm up without losing their fudginess. They are also much sweeter the next day! Frosting options are listed earlier in this post, and you need about 1/2 cup total. Once cut, the brownies can either be stored in the fridge for 2-3 days or in the freezer for up to a month. You can even eat them straight out of the freezer if you wish! As mentioned, they are more of a healthy snack than a decadent dessert – if you enjoy healthy desserts and snacks, hopefully you will love these!


  36. I love this hot crumble & the ginger in it as we enjoy autumn and head for the cooler winter in Australia. This is a recipe from my mum – sometimes I substitute the pear for other fruits such as peaches. Enjoy!

    Gingered Pecan Pear Crumble

    1kg ripe pears
    ¼ cup brown sugar
    2 tblspns finely chopped preserved ginger
    30g unsalted butter
    2 tblspns fresh lemon juice
    1 tblspn plain flour
    ¼ tspn ground ginger
    ¼ tspn ground cinnamon

    ¾ cup plain flour
    90g butter
    ½ cup sugar
    ¾ cup chopped pecans

    Peel and slice the pears and toss in a bowl with the brown sugar, ginger, butter cut into small pieces, lemon juice, flour and spices. Turn into a deep pie dish.

    To make crumble topping combine ¾ cup plain flour with 90g butter cut into small pieces and rub together to resemble coarse breadcrumbs. Stir in ½ cup sugar and ¾ cup chopped pecans. Sprinkle the crumble over the pears spreading it evenly and bake in a moderately hot oven 190 degrees C for 45 minutes or until pears are tender and top is golden and bubbling.

  37. Imitation Heath Bars

    saltine crackers (less than one sleeve)
    1 cup butter
    1 cup dark brown sugar
    2 cups semisweet chocolate chips
    3/4 cup chopped pecans

    Place a single layer of saltine crackers on a cookie sheet lined with parchment or foil. Preheat oven to 400 degrees.

    In a sauce pan, combine butter and dark brown sugar. Bring to a boil and boil for 3 minutes. Pour it over the saltines and spread to out so all of the crackers are covered.

    Bake for 5 to 6 minutes. Remove from oven and immediately sprinkle chocolate chips over the top. Let sit for 5 minutes and then spread melted chocolate. Sprinkle the nuts on top. Cool completely and break into pieces.

    I love this recipe because it is quick and easy to make and I usually have the ingredients. It is perfect when you need something sweet and no candy in the house.

  38. Bacon & Vegetable Fettucine

    250 g Fettucine or spaghetti pasta
    2 Tablespoons butter
    200 g bacon, chopped
    1 onion, diced
    1 carrot, cut into matchsticks
    1 Courgette (zucchini), cut into matchsticks
    1 Can NESTLE Reduced Cream
    2 teaspoons bacon stock powder
    1 teaspoon mustard powder
    3/4 cup water
    100 g mushrooms, sliced

    While pasta is cooking heat butter in med saucepan. Add bacon & onion & cook 2 minutes. Add carrot & cook further 2 minutes.
    Add reduced cream, water, stock powder & mustard. Bring to boil stirring constantly. Add courgette & mushrooms, stirring for a further 2 minutes. Serve over drained pasta or I add the drained pasta to the sauce then serve it.

    I have been cooking this since my flatting years and then through 19 years off marriage. It’s so quick & easy and everyone loves it – it really is delicious. My husband prefers it without the carrot and courgette (he’s not a big vege fan) and it’s still just as yummy.

  39. Nana Bread
    Ingredients :
    2-3 ripe bananas
    2 eggs
    125ml olive oil
    4 tbsp honey
    1 tsp vanilla extract
    150g flour
    ½ tsp ground cinnamon
    1 tsp baking powder
    1 tsp baking soda
    50g walnuts, roughly chopped

    1. Preheat the oven to 160°C (320°F). Grease loaf tin with oil spray and line with baking paper.

    2. Moosh the bananas in bowl with a fork until smooth. Add the eggs, olive oil, honey, vanilla and stir until combined.

    3. Sift the flour, cinnamon, baking powder and baking soda over the banana mixture.
    Add the walnuts and mix until combined.

    4. Pour the batter into the lined loaf tin and smooth the top using a spatula.
    Bake in the oven for 50-55 minutes or until a skewer inserted into the middle comes out clean.
    Leave to cool in the loaf tin for 10 minutes before turning out onto a wire rack to cool completely before slicing.


    6 ears corn, unhusked
    6 tablespoons unsalted butter
    2 teaspoons chili powder
    1/4 cup grated cotija cheese
    1/4 cup freshly chopped cilantro leaves
    Juice of 2 limes

    1. Preheat oven to 350 degrees F.
    2. Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
    3. Peel down the husks. Rub each ear of corn with 1 tablespoon butter.
    4. Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.

    I LOVE this recipe because the combination of the Mexican flavors and the corn are a satisfying, yet light treat. Plus, I’m always up for Mexican food. Only fresh corn on the cob will do, though. Crisp, sweet, golden ears of corn will always remind me of my grandpa’s farm growing up. We’d eat the raw, sun-warmed ears straight from the stalk.

  41. My grandmother’s Peanut Butter Star Cookie recipe is super easy, quick, and flour-less! While we don’t avoid flour, the texture difference in the cookie with and without flour is amazing. My kids won’t eat the ones with flour because of this recipe and I can barely get them off the pan before they are gone!

    Peanut Butter Star Cookies
    1 cup sugar
    1 egg
    1 cup peanut butter
    1 bag Brach’s milk chocolate stars or Hershey kisses

    Preheat oven to 350 degrees. Mix the egg into the sugar. Add peanut butter. Prepare teaspoon size balls of dough and place onto pan. Bake 6 minutes. Remove from oven and immediately and gently press chocolate piece into the cookie. Carefully remove from pan.

    Delicious when eaten warm!

  42. Tossed Salad with Chicken

    I love to use left over chicken breast in a healthy salad that can easily be a meal on those days I need to be more health conscious. It has everything in it and all the flavors stand out on their own. Very refreshing use of leftover chicken.

    6 cups mixed salad greens
    1 green apple (diced)
    2 cups chicken breast (strips)
    1 cup whole blueberry’s
    1/4 cup sliced almonds
    optional : 1/2 cup crumbled cheese (your fave)

    Easy lemon vinaigrette :
    1/3 c extra virgin olive-oil
    2 T white wine vinegar
    2 T fresh lemon juice
    2 T honey
    1 shallot (minced)
    salt & pepper

    1) Prepare by whisking the vinaigrette ingredients together and add lemon/pepper to taste.
    2) Toss 1/4 c vinaigrette with salad greens & diced apple
    3) Top salad with chicken strips ,blueberry’s,almonds & crumbled cheese.
    4) Serve remaining dressing on the side.

  43. Crockpot Chicken Dip

    4 8oz packages of cream cheese
    2-3 cloves minced garlic
    2 tbsp minced onion
    1 cup mayonnaise
    2 tsp mustard
    1/2 cup white wine
    salt and pepper to taste
    2 large cans of chicken

    Cook on low for two to three hours stirring occasionally to blend all ingredients. Turn down to warm for your party. Serve with bread or crackers.

    Also great on baked potatoes.
    Or use canned crab if you want to change it up.

    I love this dish for several reasons! It is easy to make for entertaining in a pinch because I almost always have the ingredients on hand. Also, everybody loves it so much that they are usually gathered around the crockpot eating it, making the crockpot a good place to stand if you want to conversate!

  44. My favorite easy soup….Taco Soup
    2 cans shoepeg corn
    2 cans seasoned black beans
    2 cans petite diced tomatoes
    1 can rotel tomatoes
    1 pkg taco seasoning mix
    1 pkg ranch dressing mix
    1 onion
    2 cups vegetable broth
    1 lb ground beef

    cook group beef and onion. Pour off excess grease then add canned veggies. Mix dry ingredients with broth and add to pot. Heat until boiling then reduce and simmer. Makes a large pot. Serve with cheese, sour cream and fritos.
    Thanks for the opportunity to win!

  45. Tacos

    1 lb ground beef
    1 chopped onion
    1 tsp chili powder
    1/2 tsp garlic powder
    8 oz can tomato sauce
    Pinch of salt

    Cook onion until translucent in a frying pan over medium high heat. Add ground beef and brown. Drain fat. Add tomato sauce, chili powder, garlic powder, and salt. Turn heat to low and simmer for 30 minutes.

    Serve in taco shells and top with shredded cheddar cheese, lettuce, tomato, sour cream, and avocado.

    I love this recipe as it tastes great, is good for you, and is the first meal I learned to cook.

    Thanks for the chance to win.

  46. This recipe has become an all time favourite and is made at every family gathering and always on Good Friday. From Grandma down to the 2 year old it’s loved by all ages.

    Salmon Pate

    250gms Philadelphia Cream Cheese
    1 tablespoon tomato sauce
    1 teaspoon Worcestershire sauce
    2-3 drops Tabasco sauce
    4 spring onions finely chopped
    2 gherkins finely chopped
    180gm can salmon, drained
    Finely chopped parsley

    Stir cream cheese 7 til smooth, add sauces and combine.
    Add spring onions, gherkins and salmon
    Shape into a dome on a plate and completely cover with parsley
    Refrigerate until ready to serve with Savoy biscuits

    Note:- over mixing cream cheese will make the mixture too soft and it will not be firm enough to keep it’s shape. Fat reduced cream cheese is not suitable for this recipe.

  47. Spaghetti and Mince Meat Casserole

    This is our all-time, absolute favourite family meal. Easy enough to cook mid-week, after work, and easy enough for the kids (teenagers) to cook as well!!! Can double the ingredients if having another family over to share a meal, and a safe meal option when cooking a meal for a family in need. I hope you enjoy as much as we do 🙂

    250g spaghetti
    30g butter
    1 onion
    500g minced steak
    440g can tomato puree
    1/4 teaspoon cinnamon
    1 bay leaf
    salt, pepper
    1/2 cup grated parmesan cheese

    60g butter
    1/3 cup plain flour
    2 cups milk

    Heat oven to 180 degrees Celsius (moderate).
    Cook spaghetti in pot of boiling water for 10 minutes: drain.
    Melt butter in frying pan, add chopped onion and meat, cook stirring over high heat for 5 minutes.
    Add tomato puree, cinnamon, bay leaf, salt and pepper, bring to boil, reduce heat and simmer for 15 minutes.
    Discard bay leaf.
    Spread half the spaghetti over the base of an ovenproof dish, top with half the meat mixture, repeat layer of spaghetti and meat mixture.
    Pour sauce over top, sprinkle with cheese.
    Bake uncovered for 30 minutes.

    Melt butter in saucepan, stir in flour and milk, stir until sauce boils and thickens.

    Serves 6

  48. Bean Salad

    1 Can Kidney Beans, drained and rinsed
    1 Can Chick Peas, drained and rinsed
    2 cups fresh green beans, trimmed
    1 red onion, finely diced
    2/3 cup cheese (I use extra old white cheddar), small cubes
    1 red bell pepper, finely diced

    1/2 cup apple cider vinegar
    1/4 cup olive oil
    1 tbsp honey or maple syrup
    1 to 2 tbsp fresh basil, chopped
    Salt and pepper to taste, white pepper if you have it

    Steam the green beans until tender-crisp. Chop into 1/2 to 1 inch pieces. Combine in large bowl with kidney beans, chick peas, onion, red pepper, and cheese.

    In a microwave safe bowl combine oil, vinegar, and honey/syrup and microwave for 30-40 seconds, just to dissolve the sugars in the honey/syrup. Let cool. Once cooled, add the basil, salt, and pepper, and pour over bean mixture. Toss to combine. Let sit 30 minutes at least in the fridge before serving.

    • I forgot to say why I loved it! I love it because it’s so fresh and colourful, but super versatile as well! I can throw in extra veggies, change the vinegar, change the cheese, add some difference spices and I have a whole new salad!

  49. My (Great) Nanna’s shortbread recipe.
    Its become a bit of a tradition to make this yummy shortbread every Christmas to give away. I’m one of 5 generations that have been cooking this recipe, our Nanna was an awesome cook but this is the one thing that reminds us of her the most. The recipe is actually her mothers and may even have come from my great great grandmother.
    Every year friends and family alike look forward to this shortbread, there’s always lots of requests ‘Nanna’s Shortbread’!

    400grams Butter – softened
    1 cup Plain Flour
    1 cup Cornflour (US fine ground cornstarch)
    1 cup icing sugar (powdered sugar)

    Mix all the ingredients into a dough taking care not to overwork the mixture. This can be done in a mixer or by hand.
    Try not to eat too much of the uncooked dough … it’s very yummy!
    Wrap in cling film and place in fridge to firm up slightly.
    Roll out dough between two sheets of greaseproof paper until the desired thickness.
    Cut into squares or shapes (stars look good) and bake at 180 Celsius for about 8-10 minutes or until lightly golden brown. Watch it closely as it burns really easily!
    Allow to cool slightly before enjoying with a cup of tea or glass of milk. YUM YUM!

    Uncooked dough can be kept in the fridge for 3 or 4 days before baking or frozen.
    Biscuits freeze well once cooked and taste just as good from the freezer as they do from the oven!

  50. Ranch Crackers
    1 bag oyster crackers
    1 packet ranch dressing/seasoning mix
    1-2 Tablespoons oil

    Put crackers in a Ziploc bag and add the oil. Seal the bag and toss to coat. Then add the ranch mix and toss again.

    That’s it! I love this because my kids get to help, well they really make it on their own! No bake treats are so great with a 3 and 6 year old!

Leave a Reply to Debbie R Cancel reply