••••MOTHER'S SLOW COOKER OATMEAL:)🍎🍌🍓🍲!!!••••

(Source: theyummylife.com & broccoli-chocolate.com & cookingchanneltv.com & church potluck recipes)

••••MOTHER'S SLOW COOKER 

••••OATMEAL!!

••••MY ABSOLUTE FAVORITE!!!

••Toasting the oats adds a depth of flavor and helps keep some texture in this easy recipe. You could use chopped apples or strawberries or other fruits. If you substitute regular rolled oats for the steel cut oats, the oatmeal will be very soft••

•3 TB butter

•1-1/2 cups steel cut oats

•2 cups water

•1 cup milk

•1-1/2 cups apple juice

•1/2 teaspoon salt

•1/3 cup sugar

•1 cup chopped walnuts, toasted

•1 cup blueberries 

1. Spray a 2-quart slow cooker with nonstick cooking spray and set aside.  In skillet, melt butter. Add oats; cook and stir until oats are toasted, about 6-7 minutes. Place in slow cooker and add water, milk, apple juice, salt, and sugar, stirring to mix.

2. Cover and cook on low for 7-8 hours. Stir well, then add walnuts and blueberries; cook for another 30 minutes. Serve with cold cream and brown sugar, if desired.

MAKES 6-8 SERVINGS

••NOTE: YOU CAN ALSO USE CHOCOLATE CHIPS OR BUTTERSCOTCH CHIPS, BANANAS, BLACKBERRIES, NUTS ETC.  ANYTHING YOU CHOOSE CAN BE ADDED TO THE OATMEAL!!!

••••ICE CREAM SUNDAE CUPCAKES🍒🍧!!••••

(Source: frigalmomeh.com & photos)

••••ICE CREAM SUNDAE 

••••CUPCAKES!!

Cupcake Ingredients

1. 1 2/3 Cups All-Purpose Flour
2. 2 tsp Baking Powder
3. 1/4 tsp Salt
4. 1 Cup Granulated Sugar
5. 1 Cup Butter, room temperature
6. 3 Eggs
7. 2/3 Cup Buttermilk
8. 1 tsp Vanilla Extract
9. 1/2 Cup Sprinkles
   

Buttercream Ingredients

1. 1 2/3 Cups Icing Sugar
2. 1 tsp Vanilla Extract
3. 1/2 Cup Butter, Room Temperature
   

Topping Ingredients

1. 1 Cup Semisweet Chocolate Chips
2. 1 Tbsp Vegetable Oil
3. Sour Cherry Candies
4. Sprinkles
   

   
   

Cupcake Directions

1. Preheat oven to 350 degrees F.
2. Sift the flour, baking powder, and salt into a medium bowl and set aside.
3. Cream your butter and sugar together with a mixer then add in eggs, milk and vanilla until blended.
4. Slowly add the dry ingredients until smooth, being sure not to over-mix.
5. Line a muffin tin with baking cups and fill each with the cake mixture, filling each about 3/4 full.
6. Bake for 20-25 minutes until a cake tester comes out clean.
7. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.

Buttercream Directions

1. Cream your butter then slowly add icing sugar and vanilla extract then beat for about 3-4 minutes, or until frosting is light and fluffy.

Decorating Directions

1. Bring about a cup of water to a simmer in a small saucepan. Set a heatproof bowl over the mouth of your saucepan. Make sure the water does not touch the bottom of the bowl.
2. Pour your chocolate into the bowl and stir occasionaly as it softens. Once most of the chocolate is melted remove the bowl from the heat and continue to stir. Stir in the vegetable oil until well combined and smooth.
3. Ensuring that the cupcakes are completely cooled. use an ice cream scoop to to create mounds of buttercream on top of the cupcakes.
4. Use a butter knife to shape the buttercream to look like scoops of ice cream.*
5. Spoon the chocolate mixture over your scoops of "ice cream" to replicate the look of chocolate syrup.
6. Decorate each cupcake with sprinkles and top with sour cherry candies.

Notes

1. Note: You will not be able to achieve this look with just the scoop. You may need to make another recipe of buttercream depending on how generous your scoops are.

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••••FRIED SPAGHETTI PIZZA MARGARITA🍕🍅🍝!!!••••

(Source: bellamento.com & photos also)

••••FRIED SPAGHETTI PIZZA

••••MARGARITA!!!

Fried Spaghetti Pizza Margherita
What you’ll need:
3 tablespoons extra virgin olive oil
1/2 pound leftover spaghetti {leftover meaning  it has been coated in the sauce of your choice}
4 ounces mozzarella cheese – sliced
2 roma tomatoes – sliced
4-6 fresh basil leaves

What to do:
1. Into an oven proof frying pan add 2 tablespoons oil and heat over medium-high heat. Add spaghetti and press down with a spatula. Allow spaghetti to cook until golden brown.

2. CAREFULLY place a plate over the top of the spaghetti and with an oven mitt or kitchen towel invert the plate {there could be remaining oil and you don’t want to burn yourself or ruin your clothes ;)}. Add the remaining tablespoon of oil to the pan and return spaghetti to pan. Press down with spatula and allow to cook until golden brown.

3. Preheat oven broiler to high. Arrange sliced mozzarella onto spaghetti “pizza”. Add tomatoes and place under broiler. Cook until cheese is bubbly. CAREFULLY remove from oven and garnish with basil leaves.

••••ONE-SKILLET MAC AND CHEESE WITH SAUSAGE AND BELL PEPPERS🍣🧀!!••••

(Source: juliasalbum.com & photos also)

••••ONE-SKILLET MAC AND 

••••CHEESE WITH SAUSAGE 

••••AND BELL PEPPERS!!

••••SO COLORFUL AND DELISH!!

One-Skillet Mac and Cheese with Sausage and Bell Peppers

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

• 

  
  

One-Skillet Mac and Cheese with Sausage and Bell Peppers

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Ingredients

• 1 lb pork sausage
• 1 bell red pepper, diced
• 1 green bell pepper, diced
• 2 cups dried elbow macaroni (half a package, 8 oz)
• 18 oz marinara sauce
• 18 oz water
• 1/3 cup half and half
• 1/3 cup mozzarella cheese (or increase to 1/2 cup)
  

Instructions

1. In a large skillet cook sausage on medium heat, until meat is brown. Drain off fat.
2. Add diced bell peppers, dried elbow macaroni, marinara sauce, and water. Bring to boil; reduce heat to simmer. Simmer, covered, for about 20 minutes until macaroni is tender, occasionally stirring. 
3. Add half and half, sprinkle with cheese, and mix everything well. Remove from heat, cover and let it sit for about 2 minutes or until cheese melts.

1. In a large skillet cook sausage on medium heat, until meat is brown. Drain off fat.
2. Add diced bell peppers, dried elbow macaroni, marinara sauce, and water. Bring to boil; reduce heat to simmer. Simmer, covered, for about 20 minutes until macaroni is tender, occasionally stirring. 
3. Add half and half, sprinkle with cheese, and mix everything well. Remove from heat, cover and let it sit for about 2 minutes or until cheese melts.
   

••••CROCKPOT CHEESECAKE🍒🍜!!!••••

(Source: momwithcrockpots.com & photos also)

••••CROCKPOT CHEESECAKE!!

••••SO EASY! SO GOOD!!

CROCK POT CHEESECAKE

 

PREP TIME

20 mins

COOK TIME

2 hours 30 mins

TOTAL TIME

2 hours 50 mins

 

Author: Amanda Carlisle

Serves: 8

INGREDIENTS

• 3 - 8oz Packages of Cream Cheese (softened)
• 3 Eggs
• ¾ Cup Sugar
• 1 tsp vanilla extract
• 1 cup of Graham Cracker Crumbs
• 3 Tablespoons of Stick Butter, melted
• Fruit Topping (optional)
  

INSTRUCTIONS

1. Add softened cream cheese and sugar to a large bowl and mix until creamy.
2. Beat in the eggs one at a time until well blended.Stir in vanilla.
3. In a separate bowl mix together your graham cracker crumbs and melted butter. The crumbs should stick together when pressed between your fingers, this will be your crust.
4. Find your largest crock pot and a separate pan/baking dish that will fit inside with a little room left. You don't want it too be so snug you can remove it later.
5. Press the graham cracker crumbs evenly into the bottom of the removable baking dish/pan.
6. Add the cream cheese mixture to the top of the graham crackers.
7. In your crockpot Add 2 to 3 cups water. We are creating a water bath. We don't want to overfill and get water in the cheesecake. just enough for the pan to sit in the water.
8. Place the cheesecake pan in the crock-pot and place the lid of the crock-pot on.
9. Cook on high for 2 hours to 2 hours and 30 minutes or until the center does not have a watery consistency when you stick a knife into it.
10. Let cool for 30mins to an hour at room temperature. Then refrigerate at least 1 hour before serving
11. Top with fruit if desired.
    

••••MARGARITA CHEESECAKE PIE🍸!!••••

(Source: thedesticrebel.com & photos also)

••••MARGARITA CHEESECAKE PIE!!

••••SO REFRESHING!!

adapted from my No Bake Pink Lemonade Cheesecake Pie Recipe

No-Bake Margarita Cheesecake Pie

Recipe Type: Pie

Author: Hayley Parker, The Domestic Rebel

Prep time: 8 hours

Total time: 8 hours

Serves: 8

This creamy, icy cheesecake pie is packed with a puckery punch from margarita mix, cream cheese and Cool Whip. It’s such a dreamy Cinco de Mayo or summertime treat!

Ingredients

• 1 pkg (8 oz) cream cheese, softened
• 6 oz frozen margarita mix, somewhat thawed
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) container Cool Whip, thawed
• Zest of one lime
• 1 prepared graham cracker crust
• Sparkling sugar, optional but recommended for crunch and a cute “salt” appearance
  
  

  

  ••••MATTHEW WOULD APPROVE

  ••••OF THIS DESSERT!!!

  ••••CHEESECAKE AND 

  ••••MARGARITA!!

  

Instructions

1. In a large bowl, cream together the cream cheese, margarita mix, and condensed milk with a handheld electric mixer on medium speed until combined. Continue beating for about 2 minutes or until creamy and smooth.
2. Spoon in the Cool Whip and lime zest and beat to combine. Continue beating for about 2-3 minutes or until mixture is thick and fluffy. Mixture will continue to thicken as you whip it.
3. Pour the mixture into the prepared crust and smooth out the top. Immediately freeze for up to 4-6 hours or overnight (overnight recommended) before cutting into slices. Garnish with the sparkling sugar right before serving. This is best served straight from the freezer or slightly thawed.
   

   
   

   
   

••••HAPPY 27 YEARS AND COUNTING🎉🎂!!••••

(Source: Google+ jeweler design center.com)

••••HAPPY ANNIVERSARY!!! 27 

••••YEARS AND COUNTING!!

••••KATHY AND CRAIG!!