Crock Pot Maple Brown Sugar Glazed Ham

I've always loved ham. My poor parents made ham with mashed potatoes at least once a week when I was younger. Definitely a favorite of mine!

For Christmas and Easter I make ham in the crock pot. I do different recipes for each holiday, but I love using the crock pot because I don't have to think about it and can focus on the other sides and it doesn't take up space in the oven!!

I tried this new recipe for Easter this year and it was a big hit.

• 7-8 lb boneless ham
• 1 cup brown sugar
• 1/2 cup maple syrup
• 2 cups pineapple juice

Place the ham in the crock pot, flat side down.

Rub the brown sugar on all sides and top with the maple syrup and pineapple juice. Top with pineapple slices, if desired.

Cook on low for 4-5 hours.

Let rest 15 minutes before cutting and serving.

Bunny-Shaped Rolls

I'm not going to lie...these bunny rolls did not turn out looking as I wanted them to. The reason I'm still posting this blog entry is because the recipe and the rolls themselves were delicious!

Next time, I'll try a different way of shaping them so they hopefully look more like bunnies!

• 3 cups flour
• 2 Tbs sugar
• 1 active dry yeast package
• 1 tsp salt
• 1 cup sour cream
• 1/4 cup water
• 2 Tbs butter
• 1 egg

Preheat oven to 375°

Place the sour cream, butter, and water in a small pot and heat, but do not cook or boil.

Let cool while you prepare the next step.

In a mixture with a hook attachment, add the flour, sugar, yeast, and egg.

Add the cooled sour cream mixture and let the hook do the work.

After 5-10 minutes (depending on your speed setting) the dough should be in ball-form, but still a little sticky.

Add a little EVOO to a large bowl and let the dough rise for at least an hour.

After the dough has doubled in size, knead a few times and then break apart into 10 equal parts.

Roll into balls or into whatever shape you would like.

Bake for 10 minutes.

Carrot-Shaped Cheese Spread

This recipe was a big hit for our Easter appetizer!

Super simple, just a few ingredients, and very tasty.

• 1 8oz block of cream cheese, softened
• 1 cup (or more) shredded cheddar cheese for the outside and a sprinkle or two mixed in
• Slash of Worcestershire
• Parsley for the carrot top

Mix all the ingredients together and shape into a carrot.

Spread shredded cheese on a plate and roll on the carrot around until completely covered. Use your hands and press the cheese directly onto the cheese spread, if necessary.

Place the parsley on top of the carrot cheese spread and add your favorite cracker along side.

Bunny Pancakes

I'm super behind in my blog posts...between Easter and now the sickness that has hit my house, I haven't had much time.

We're also helping my Mom go through the house and downsize. We should have her downstairs apartment ready and be moved into the main house by the summer! It's A LOT of work and there's soooo much stuff. My anxiety is through the roof...

Anyways...for the holidays I always like to do a themed breakfast for the kids. I decided on Bunny Pancakes this year and they turned out pretty cute!

I used an awesome cinnamon vanilla buttermilk pancake batter recipe that I'll post below, but you are more than welcome to use your own recipe or a box mixture.


Cinnamon Vanilla Buttermilk Pancakes:

• 2 cups flour
• 3 Tbs sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups buttermilk
• 1 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1 egg
• 1/4 cup butter, melted

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Melt the butter and let cool a bit.

In another bowl, combine the buttermilk, vanilla, cinnamon, and egg.

Slowly add the wet ingredients to the dry and stir until combined.

Add in the melted butter and combine completely.

Heat your skillet to medium-low heat and use a 1/4 cup to scoop out the batter.

Flip the pancakes once bubbles start to form and then cook for a few more minutes on the other side.

For the Bunny Pancakes, I used a piping bag to make the smaller shapes for the ears and feet.

I used 2 banana slices and mini chocolate chips for the pads of the feet and shredded coconut for the fluffy tail!

Italian Stuffed Peppers

One of the meals I remember having all the time as a kid, besides pasta, was stuffed peppers! Now, when I was younger I was a pain in the butt and would only eat the inside of the pepper. But, I know now how delicious and important the pepper is as well as the meat.

This recipe is super easy and doesn't take much skill, BUT will taste like your a professional chef and have been slaving over the stove all day!!

• 3-4 bell peppers
• 1 lb ground beef
• onion powder
• garlic powder
• salt
• pepper
• Italian seasoning
• 1 cup marinara (plus a little more for topping)
• shredded cheese for topping

Preheat oven to 350°

Cut the tops off of the peppers and discard the innards.

Brown the ground beef in a large skillet.

Add a sprinkle of the onion powder, garlic powder, salt, pepper, and Italian seasoning.

Drain excess fat.

Add the marinara and stir to combine.

Place the peppers in a baking dish and spoon in the meat mixture.

Bake for 45 minutes.

Top the peppers with the shredded cheese and bake for another 5 minutes, or until cheese is melted.

21 Day Fix: 1 Green 1 Blue 1 Red

Chicken & Broccoli Alfredo

As you have probably learned by now, I am a huge Chinese food freak! Chicken and broccoli used to me my go-to meal (I have since fell in love with beef and broccoli).

When I found this 21 Day Fix approved chicken and broccoli with Alfredo sauce, I was ecstatic!

This recipe uses Greek yogurt and almond milk instead of heavy cream and butter. You will not miss the high-calorie taste! Plus, everything goes into 1 pan, which eases my hatred of doing dishes!

• 1 lb chicken breast, cut into strips
• 1 Tbs coconut oil
• 4 cups broccoli, chopped
• 1 small onion, diced
• 2-3 garlic cloves, grated
• 1/2 cup Greek yogurt
• 1 cup almond milk
• 3/4 cup Parmesan
• 3/4 cup mozzarella
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

Heat coconut oil in a large skillet that can be fitted with a lid.

Add the onion and garlic and cook until translucent, about 5 minutes.

Add the chicken and sauté until almost cooked all the way through.

Add the broccoli and sauté another 5-10 minutes.

Meanwhile, in a small bowl, whisk together the yogurt, milk, cheese, and spices.

Add to the skillet and let simmer until chicken is cooked through, broccoli is tender, and sauce has thickened, about 10 minutes.

I baked an organic spaghetti squash to go along with the chicken and broccoli.

Preheat the oven to 350°

Cut the squash in half, long ways, and scoop out the innards.

Drizzle the inside with EVOO, salt, and pepper.

Bake for about an hour.

Using a fork, scrape the inside out to make your spaghetti!

21 Day Fix: 1 Red, 1 Yellow, 1 Blue, 1/2 Green, 1 tsp

Mint Chocolate Chip Cookies

I made these cookies to go along with the "green theme" for St. Patrick's Day!
You could make them for Christmas or just a Tuesday, if you would like.

I'm not a big mint fan, so that was another reason I made these. I knew my family would like them and I wouldn't eat the whole plate haha!

• 1 cup butter (2 sticks), softened
• 1 1/2 cups sugar
• 2 large eggs + 1 yolk
• 1 tsp mint extract
• 10 drops green food coloring
• 3 1/4 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/2 tsp salt
• 1 cup chocolate chips

Preheat oven to 350°

In a large mixing bowl of an electric mixer, cream the sugar and butter until light and fluffy.

Add the eggs, mint extract, and food coloring until well combined.

In a separate bowl, combine the flour, baking soda, baking powder, salt, and cream of tartar.

Slowly add the flour mixture until dough is combined.

Mix in the chocolate chips.

Using a cookie scoop or Tbs, scoop out the dough and place on a parchment paper lined baking sheet. Press the cookie down slightly so it cooks evenly.

Bake for 8-10 minutes. The bottoms should just be a little browned.

Cool for a few minutes on the baking sheet, then transfer to cool completely on a wire rack.

Irish Soda Bread

A continuation from my St. Patrick's Day blog...

Why can't we make Soda Bread all year round?! It's so tasty and easy to make.
But why is it called soda bread you ask??
*Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a leavening agent instead of the more common yeast.

Traditional Irish Soda Bread is made with only flour, baking soda, buttermilk, and salt.

• 3 cups flour, sifted
• 2 Tbs sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup raisins
• 1 1/2 cups buttermilk

Preheat the oven to 350°

In a large bowl, sift the flour and then add the sugar, baking soda, baking powder, and salt.

Mix until well incorporated.

Add the raisins and buttermilk.

Combine until dough is sticky, but easy to handle.

Kneed a few times on a floured surface and then place in a parchment lined 9 inch cake pan.

Cut a big X into the top of the bread.

Bake for 65 minutes.

Corned Beef & Cabbage

Happy St. Patrick's Day!!

I am in no way, shape, or form Irish. My husband is Scottish. But, I have to say that I look forward to corned beef and cabbage every year.

I make it in the crock pot, with everything in. It's so easy and gives me a ton of time to bake my Irish Soda Bread!
(Look for the recipe for the bread in a later post!)

The crock pot will cook for 8 hours total, but with a couple different steps in between.

I did an adorable hand print rainbow craft with the kids...it took me a week to get it done because we did one hand a day so they wouldn't get overwhelmed! It turned out really cute though!

I started the day off for the kids with Lucky Charms and Green Milk. I never buy sugary cereal and I had to keep reminding my son that it's just for today! I love holidays so much more now that I have kids and can see the joy in their little faces!

I ended the night with some homemade Mint Chocolate Chip Cookies! Yum!
(Look for this recipe in a later post, as well!)

For the Corned Beef:

• 3-4 lbs beef brisket 
• Spice packet included with brisket
• 1 onion, cut into wedges
• 4-5 garlic cloves, crushed
• 3 cups water
• 2 Tbs sugar
• 2 Tbs white vinegar
• 8 oz beer (or more water or beef broth)
• 1 lb baby carrots
• 1 lb red potatoes, quartered
• 1 head cabbage, cut into wedges

Chop the onion and crush the garlic. Place in the bottom of the crock pot.

Place the brisket on top and then add the seasoning packet.

In a small bow, stir together the water, sugar, vinegar, and beer (or more water or beef broth). 

Add to the crock pot.

Cook on LOW for 4 hours.

After 4 hours, add in the carrots, and quartered potatoes.

Cook for another 3 hours.

During the last hour, add the cabbage wedges.

Chicken Mac & Cheese

Who doesn't love Mac & Cheese?! Who wouldn't rather enjoy this delicious comfort food without added butter, cream, or salt?!

This recipe has the added benefit of spinach and whole wheat pasta shells.
You will not only love this recipe, but it's healthy too!!

This recipe is also perfect for meal prep, I baked the chicken and cooked the pasta ahead of time, then the night we had this for dinner, I put all the ingredients in a large pot with about 1/2 cup of water to wilt the spinach, melt the cheese, and heat everything through!

• 1 lb whole wheat pasta shells
• 4 cups spinach
• 4 chicken breasts, chopped or shredded
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• Black pepper
• 1 cup shredded cheese (I used Gruyere)

Bring a large pot of water to a boil and follow pasta package instructions. Drain and add the pasta back to the pot.

Bake or boil the chicken and then chop or shred. Add to the pasta pot.

Add the spices and spinach to the hot pot and about 1/2 cup of water (add a little at a time so not to add too much liquid) and heat of medium heat until spinach is wilted.

Add the cheese and continue to cook until melted.

**21 Day Fix: (1.5 cups)  1 Red, 1 Green, 1 Yellow, 1 Blue

Honey Mustard Salmon

Ugh. I had a few days of mess-ups with my 21 Day Fix program...I'm still trying to get my depression and anxiety under control and my daughter turning 1 brought up so much anxiety and emotions for me this past weekend. What a wonderful milestone to celebrate, but it also made me miss my Dad more than usual.

I had a complete meltdown yesterday and I had to come up with a new plan and pull myself together.
I got half of my meal prep done and finished the rest today!

Now, today, I got my butt up at 4:30am and got my workout done, showered, and had some quiet time before my kids got up. I felt wonderful. Getting most things done before noon is such a great feeling. I was able to sit and do ABCMOUSE.COM with my son and after lunch we all went to the park. It was my daughter's first time on the swings and she loved it!!

Alright...so on to the recipe.

Honey Mustard Salmon. I'm pairing my salmon with some green beans.

This recipe is so easy and fast. It's 21 Day Fix approved!!

• 1 lb salmon
• 3-4 garlic cloves, grated
• 2-3 Tbs parsley, finely chopped
• 3 Tbs honey mustard (I make it myself, 2 Tbs mustard, 1 Tbs honey)
• Juice of 1/2 lemon
• Pinch of salt
• EVOO

Preheat oven to 425° 

Line a baking sheet with foil.

In a bowl, whisk together garlic, parsley, honey mustard, lemon juice, salt, and EVOO.

Place the salmon on the baking sheet and top with the mixture.

Bake for 12-15 minutes.

You will smell when the salmon is done, be sure not to overcook it!