Some Might Call Me Obsessed

 Over the past year, nothing has been posted more to EMM than frozen meatball recipes. I make no apologies for it, and I hope you guys are enjoying them as much as I am creating them. 

I blog what we eat. Sure, there are times when I try to keep up with food trends like when I made Marry Me Chicken, Whipped Hot Chocolate and Cafeteria Noodles to name a few. And while we enjoyed those recipes very much, for the most part what you see on the blog are dishes I have made with the intention to simply just get supper on the table.

Hence why so many meatball recipes have made their way to your feed thanks to my page. I have become a little obsessed with finding new ways to utilize one of my favorite frozen foods. 

So how did this latest one come to be? I was planning a Mexican night at home, but wasn't feeling tacos, burritos or nachos. Time to see if I could combine my meatball friends with Mexican flavors we love. The answer? YES! 

Crock Pot Enchilada Meatballs can be served as a tasty appetizer for a crowd or for an easy weeknight supper like I did, alongside some cheesy rice. You could also pile them into a hoagie roll, top with cheese, lettuce and tomato for a tasty twist on a meatball sub! 

If you saw yet another meatball recipe and groaned, I'm sorry you're disappointed. But I promise you might change your mind at the first bite!

What kind of meatballs do I use?

You want to look for the frozen meatballs called "homestyle" or sometimes original. Italian ones won't taste the same.

 Can I cook on high instead of low?

If time is an issue, yes you can cook these on high for 2 hours.

 Can I substitute something for the enchilada sauce?

While I haven't tried anything else, you could! Maybe a green verde sauce or even a salsa instead. If you do, let me know how it goes!

What do I serve with Crock Pot Enchilada Meatballs?

Some ideas: Cilantro rice, refried beans, chips and salsa, fiesta corn, black beans

 What is your favorite brand of frozen meatballs?

My two favorite frozen meatballs to use are the Great Value brand at Walmart and Bremer's at Aldi. Yep, both are just as tasty as name brand and much. more budget-friendly!

 Best Tips

 

Be sure to stir the meatballs well before serving to coat them well in the sauce.

 

If you can find a packet of enchilada seasoning instead of taco, that would be perfect!

 

Like things spicy? Use Pepper Jack cheese, spicy Rotel and/or diced jalapeños.

 

A can of diced green chilies would be delicious too.

 

Crock Pot Enchilada Meatballs

1 (28 oz.) bag frozen homestyle meatballs

1 (10 oz.) cans red enchilada sauce

1 (10 oz.) can Rotel 

1 packet taco seasoning

Shredded Mexican style cheese 

Cilantro, for garnish

In the bottom of Crock Pot, whisk together enchilada sauce, Rotel and taco seasoning. Add meatballs. Stir to combine. Cook on LOW 4 hours. Keep on warm until serving. Stir before serving. Sprinkle with cheese and cilantro. 

More Meatball Recipes To Try Next

Crock Pot French Onion Meatballs 

Crock Pot Italian Meatballs 

Crock Pot Korean Meatballs

Crock Pot Meatball Subs

Crock Pot Hawaiian Meatballs 

Meatball Pasta Bake

 Crock Pot Teriyaki Meatballs 

Crock Pot Swedish Meatballs

Celebrations Galore

So...did you think I fell off the face of the earth? That EMM was on hiatus? I can't say I blame you. I haven't posted a new recipe in a month, which in the 12 years since I've been blogging has only happened one other time. When Max was born. Pretty good reason I would say. And while this break didn't come with a new baby, the reason is still pretty darn great- our oldest Alex graduated from high school with academic honors! We couldn't be more proud of him and it definitely made May and the beginning of June a whirlwind of events and celebrations. 

Along with all the things that come with graduation, it was also the end of Max's first year of Kindergarten which comes with its own set of calendar filling occasions. Yes, that's right, this mommy had both a High School and Kindergarten Graduate. Not many parents get to say that! It has been a very special time and I just had to take a break from work.

But you can rest easy because the streak has been broken. We are now full swing into summer vacation, and while our busy schedule hasn't really slowed down any, I managed to carve out a day when I could cook something new, that we ended up LOVING, and now I can share with all of you. 

You know how much I love making meatballs in the Crock Pot and this version has probably moved to the top of our favorite list. Yes, probably because it is new but the amazing flavor didn't hurt either! 

Crock Pot Korean Meatballs cook in just a few hours and can be a main dish like this or a great appetizer for your next summer party! Just set the slow cooker to warm after they are cooked, put out a bowl of toothpicks and let everyone serve themselves.

I put these alongside some white rice (my boys' favorite) and steamed broccoli. A simple meal for a hectic evening that looks like you put way more effort into that you actually did. 

Our house is still riding on cloud nine from all the celebrations we've had over the past month. Our sons make us proud every single day, but to see your oldest, whom you've spent 18 years dedicating your life to,  cross that stage, receive his diploma and know "I DID THAT" is a feeling I can't even begin to put into words. 

I thank you for your patience as things here have been slow and your support as we move onto this next chapter of parenting...

Why use frozen meatballs?

Anyone who has been reading my posts lately know I have been raving about the quality of frozen meatballs. Coming in different varieties such as Italian, turkey, homestyle and flame broiled, they have great flavor at great prices. Store brands that we've tried taste just as good as the more expensive name brands too.

What is hoisin sauce?

Hoisin sauce is a thick, fragrant Asian sauce used mostly to glaze meats. It has a dark color and a very salty, slightly sweet, flavor. It has been described as "Asian barbecue sauce". It can be found in the Asian foods aisle next to the soy sauce.

Can I use low-sodium soy sauce?

Yes, of course. But let me say this: When I'm using soy sauce in a recipe, I always use the regular. I want that extra salty flavor. Then I put low-sodium on the table for serving.

How long do to cook frozen meatballs in the Crock Pot?

A good rule of thumb for frozen meatballs in the slow cooker is 2-4 hours on low and 1-2 on high. Hence why they make such a great last minute meal idea or party food.

 Best Tips 

Be sure to stir the meatballs a few times while cooking to redistribute the sauce.

Homestyle meatballs have a great neutral flavor. You don't want Italian for this recipe. Turkey meatballs could definitely be substituted. 

These would be delicious served with fried rice as well. Here is my recipe

If you like things spicy, add some crushed red pepper or sriracha to the sauce. 

If serving these as a party food, reduce heat to warm after they have cooked, and set out a bowl of toothpicks and/or a slotted spoon. Let guests serve themselves!

Crock Pot Korean Meatballs 

1 (28 oz.) bag frozen homestyle meatballs

1 TBS brown sugar

2 TBS honey

2 TBS soy sauce

1/2 cup hoisin sauce

1 tsp. garlic powder

1/2 TBS rice wine vinegar

3-4 green onions, chopped

Sesame seeds

Place meatballs in Crock Pot. In a medium bowl stir together hoisin sauce, soy sauce, honey, vinegar, brown sugar and garlic powder.  Pour over meatballs. Cook on LOW 2-4 hours, stirring a few times during cooking to coat meatballs in sauce. Stir well before serving and garnish with green onions and sesame seeds.

Inspired by Tornadough Alli

More Meatball Recipes To Try Next

Crock Pot French Onion Meatballs

Crock Pot Teriyaki Meatballs 

Crock Pot Italian Meatballs 

Crock Pot Swedish Meatballs 

Crock Pot Hawaiian Meatballs

Slow Cooker Meatball Subs 

Meatball Pasta Bake 

Don't Skip The Frozen Food Aisle

We all wish we could cook meals from scratch every day of the week, giving our families something made from the heart that we can feel proud of. But let's face it, that kind of cooking doesn't fit into most or our lives. Sure, there are times when we can take the time to do it, and it is such a treat when we can, but most days we all need to take advantage of convenience items from the store to make supper time a little easier.

If you haven't bought a bag of frozen meatballs lately, let me tell you I am a big fan.  They come in all different varieties and range in prices depending if you're going for name brand or store brand. (I have used both and in my opinion, there isn't a big difference between them in flavor, only in price, just FYI.)

Sure, making homemade meatballs is awesome, almost an art form, but just not something I have the time or patience for most days. Frozen meatballs work just fine for my recipes and my family, and I am 100% okay with admitting that. 

Plus, since a lot of my recipes using them cook in the Crock Pot, they are even more perfect! They can go from freezer to slow cooker, with no thawing, and come out delicious every time. (You can find a few of those recipes at the bottom of this post!)

A friend told me about this recipe when we were talking about how controversial using condensed soups has become. That is a conversation for another day, but whew...people feel very strongly about it! She mentioned she loved using the French Onion variety for a great meatball recipe and I had to know more! That's when she hit me with the best detail! This recipe only has TWO ingredients. I will wait while you gather yourself....

Now, I added some fresh parsley for color and served them over some buttered egg noodles, so that added to my shopping list, but not much, and still kept things pretty budget-friendly. 

The meatballs suck up all that yummy French onion flavor and come out tender, moist and oh so good! And the noodles just love to have some of the cooking liquid poured down over them. A simple, comfort food meal any night of the week! 

If you've been walking past the frozen meatballs at the grocery store, stop and take a look and see what inspiration comes to you!

What Kind Of Meatballs To Use

For this recipe you want a bag of meatballs labeled "homestyle", not the Italian variety. 

What Kind Of Soup To Use

You can find canned French Onion Soup right next to the other condensed soups. Some stores might not carry it, but I can find it easily at Walmart. 

Do I Have To Thaw The Meatballs

Absolutely not! Dump that bag right into the Crock Pot, pour over the soup and you're done. As the meatballs thaw, they will add some moisture to the soup, replacing the water you would normally add, making a delicious sauce/gravy.

How To Serve French Onion Meatballs

I served these over some buttered egg noodles, but they would also be delicious sitting on top of some steamed rice. You could even serve them as a party appetizer- just sit a bowl of toothpicks or a slotted spoon next to the Crock Pot.

Crock Pot French Onion Meatballs

1 (32 oz.) bag frozen homestyle meatballs

3 (10 oz.) cans French onion soup

For serving:

Fresh parsley, chopped

2 TBS butter

1 (16 oz.) bag egg noodles, cooked and drained 

Add frozen meatballs to Crock Pot. Pour soup over. Stir well. Cook on low for 4 hours until heated through. When ready to serve, mix cooked egg noodles with better. Serve meatballs and sauce on top of noodles. Garnish with parsley. 

Shared at Weekend Potluck
 

Best Tips

Italian meatballs have extra spices and herbs that wouldn't pair well with the soup flavor.

After 4 hours, these will stay on the warm setting for a couple more hours nicely.

These would also be delicious served with steamed rice or mashed potatoes.

Frozen meatballs are usually next to the frozen egg rolls, lasagna, etc. in the grocery store.

I think store brand meatballs taste the same as name brand. The ones used for this recipe and photo were Great Value from Walmart. 

 

More Meatball Recipes

Crock Pot Italian Meatballs 

Meatball Pasta Bake 

 Crock Pot Hawaiian Meatballs

Crock Pot Teriyaki Meatballs 

Crock Pot Swedish Meatballs 

Crock Pot Meatball Subs

 

Back To School

As much as I have tried to ignore it for weeks, the joy that is summer vacation is coming to an end and back to school time is officially here. For our family, it's actually a two week process, and mommy is not handling any of it well.

This week my first baby embarks on his Senior year of high school. I'm pretty sure we just went to freshman orientation last week, so it's not quite clear how that happened.

The next day my little baby turns 6! Again, we just brought him home from the hospital, so that went quickly. Then the following week, he is off to Kindergarten, which is going to be a huge adjustment for both of us. 

We are so happy with our school choice, his teacher is amazing, and I get the joy of being classroom mom. All of these things make sending him off a little easier, but the fact that my sidekick won't be here every day is a bit hard to swallow. For him too. During his check up at the doctor last week, when asked if he was excited about school, he replied with "Not really. I don't want to leave mommy." 

That sums it up for Max. He has spent the last 6 years with me, all day, every day, for the most part. We can tell him how much fun he's going to have, how much he is going to learn, and how awesome Kindergarten will be; but right now he can't see past having to leave my side. 

Like all hard things, this too shall past. We will get him through the anxiety of the first few days, or even weeks, but for now, I'm going to keep snuggling, hugging and enjoying these last few moments of just us time. 

And don't think for one minute by going on and on about the little one, seeing the 17 year old leave for his last year of high school is any easier on this mommy's heart. Oh, and did I mention he turns 18 next month? Seriously, it is a lot, all at once. I burst with pride for the man he is becoming, but melt inside knowing he is getting closer and closer to leaving the nest. 

Anyway, enough blubbering on, the whole point of me diving into the back to school saga was to share this super simple, 3 ingredient, Crock Pot recipe that is perfect for those busy school nights filled with sports, meetings, activities and more. 

Crock Pot Salsa Chicken is filled with flavor and can be used for tacos, enchiladas, burritos, nachos or just served over some cooked rice! On those evenings when everyone has to eat at different times, it is as good for the last person as the first. 

If you are dreading sending your kids back to school like me, I send you love and hugs. We can get through this...one day at a time...and count the days until fall break! 

 

Crock Pot Salsa Chicken

4 boneless chicken breasts

2 cups mild, chunky salsa, divided use

2 1/2 tsp. taco seasoning

Fresh parsley, if desired, for garnish

Grease Crock Pot insert with nonstick spray. Lay chicken inside and sprinkle with seasoning. Pour 1 cup of salsa over top. Cook on LOW 6-8 hours. Shred chicken and mix with remaining cup of salsa. Cook 10 minutes until heated through. Serve or keep on warm. Garnish with parsley if desired.

Summer Time Crock Pot

 If you are anything like me, when you think of Crock Pot food, summer isn't the first season that comes to mind. Most of us reserve our best slow cooked recipes for fall and winter. Those soups, stews and comfort food meals we all crave when the temperatures drop and there is a crispness in the air. 

BUT...and that's a big but...your Crock Pot can absolutely be super handy during the dog days of summer. You can make so many dinners that will fill you up, without heating up the house, or have your standing over a hot burner sweating more than you already are. 

Sure, we are like most families and when the temperatures soar, we start to crave lighter and cooler meals. However, I live in the house with three boys, two of which are still growing. So you know I am still putting out some filling, hearty meals during the summer because they are always starving, no matter what the thermometer says. So a great way for me to do that is turning to my slow cooker. 

I've talked before about my love of frozen meatballs for the convenience, flavor and value. I always have a bag in the freezer and when they go on sale or I have a coupon I stock up. From my Italian version perfect for pasta to my Hawaiian ones that can be a tasty party appetizer or easy supper, there is always something I can do with a bag of meatballs. 

Now we can add another region of world to our list of meatballs flavor inspiration! Calling all Asian cuisine lovers! That's right, we are adding some teriyaki flare to meatballs, serving them over rice and savoring every single bite! 

These make for an easy, tastes like take-out meal! We love them served over hot white rice and steamed broccoli on the side. They would be delicious set out at your next get together too. Just put a box of toothpicks next to the Crock Pot (on the warm setting) and let your guests serve themselves! 

Summer time is definitely a great time to put your Crock Pot to work more than what you might have in the past! Delicious meals your family will love, and you don't even have to turn on a fan!

Crock Pot Teriyaki Meatballs

1 (32 oz) bag frozen homestyle meatballs

1/4 cup soy sauce

1/3 cup beef broth

1/2 cup pineapple juice

1/3 cup packed brown sugar

1 TBS honey

2 garlic cloves, minced

1/4 tsp. ground ginger

2 tsp. sesame oil 

1 TBS cornstarch

Sesame seeds, optional

Cooked rice

Spray Crock Pot insert with nonstick spray. Place frozen meatballs in bottom. In a medium bowl, mix remaining ingredients. Pour sauce over meatballs and stir well. Cook on LOW for 4-6 hours. Stir well before serving over cooked rice with steamed broccoli on side if desired. 

Inspired by Let's Dish

Shared at Weekend Potluck

Comfort Food For A Busy Day

Spring has definitely arrived in Indiana. Well, some days. This weekend it's been sunny, windy and 80. Beautiful! Last week it was rainy and cold. The forecast tells us by Tuesday it is only a high of 49. Yep, every season within one week, that's how we roll.

So if I am meal planning based on the weather, it can get quite interesting. Grilling out when it feels like summer, and then craving soup when we are chilled to the bone from being out in the rain. There are many days my attempts to be "seasonally correct" with supper fail; but one thing I can always depend on tasting so good at the end of a long day is some old fashion comfort food. 

Crock Pot Swedish Meatballs are a perfect example of this. Creamy, flavorful and perfect piled on some buttery egg noodles, it's a hearty, delicious meal we can enjoy no matter what Mother Nature throws at us. 

One reason why my boys love this supper so much is the close resemblance to my Crock Pot Beef Stroganoff, one of my husband's favorite dishes ever. Slow cooked beef mixed with rich sour cream, they share very similar flavor notes.

Let's talk frozen meatballs for a bit. If you haven't used them in a while, in my opinion they have come a long way in the last few years. Even the store brands (which are always cheaper) have great flavor and cook up perfectly in the slow cooker every time I use them. I love the fact they come in both Italian and homestyle varieties for different dishes. I've even found some "flame broiled" ones that I keep in the freezer and heat up for little man for a quick lunch!

We love these served over wide egg noodles, just like stroganoff, but they would be really yummy with some cooked rice or mashed potatoes too! Add some steamed broccoli on the side and dinner is done!

I am so happy spring is here! Now if it would only stick around for more than two days at a time. Thank goodness comfort food tastes great in the sun....rain...wind...flurries...whatever it decides to do this week!

 Crock Pot Swedish Meatballs

2 lb. frozen homestyle meatballs

1 (14 oz) can beef broth

1 can cream of mushroom soup

8 oz. sour cream

1 tsp garlic powder

2 TBS Worcestershire sauce 

1 pouch onion soup mix

1 lb. extra wide egg noodles

3 TBS butter

2 TBS dried parsley 

In a bowl whisk together soup, broth, garlic powder, Worcestershire and onion soup mix. Place meatballs in Crock Pot. Pour soup mixture over. Stir well. Cook on LOW 6-8 hours. 30 minutes before finished, add sour cream, stir well and cook to heat through. Cook noodles according to package directions. Drain well. Add butter and parsley. Serve meatballs over buttered egg noodles.

 

Shared at Weekend Potluck

Snow Days

Old Man Winter decided he wanted to make a dramatic entrance here in Indiana this past week. Dumping over a foot of snow between Wednesday and Thursday, forcing schools to close for 3 days and the city to kind of shut down for a good 24 hours. We are still digging out as of today- If the city plows are reading this-I'm looking at you and would love if my housing addition could be on your list soon!

The minute the forecast threw out words like Winter Storm Warning, the grocery stores became mad houses. Oh, and the gas stations! They were 4 cars deep when I stopped in on Tuesday! But the stores definitely took the brunt of the panic buying. Add that on top of the already bare shelves we've been dealing with for weeks now, and it was definitely a "take what you can get" situation. 

Soup aisles were emptied quickly, and who can blame us? When the flakes are falling, school is cancelled and it's a good ole fashion snow day, nothing tastes better than a big pot of soup! Something warm to come inside to after building that snowman, sledding or just shoveling for the umpteenth time. 

We love broccoli cheese soup and I have a few versions I make, including a terrific copycat of Panera's. This one has quickly become a favorite with it's use of fresh broccoli and the Crock Pot doing it's magic. 

I feel like this is where I need to add a disclaimer to this for you. We all know the price of everything is up these days, and fresh produce is something I've noticed costing more every single week. The 4 crowns of broccoli I used in this cost me close to $8- and that was at Aldi! For someone on a strict grocery budget that can take your breath away. Add in the cream and shredded cheese, I completely understand if you can't just swing this shopping list right now; but maybe watch for sales and treat yourself when you can! 

Crock Pot Broccoli and Cheese Soup is creamy, delicious and makes a great half in a soup and sandwich combo supper on a cold night, especially if you're having a snow day!

Crock Pot Broccoli Cheese Soup

5 cups chopped broccoli, about 4 large crowns, finely chopped

1 medium yellow onion, diced 

2 celery ribs, diced

5 cups chicken broth 

1/4 cup cornstarch

2 TBS butter

1/2 tsp. garlic powder

 1 1/2 cups heavy cream

4 1/2 cups shredded cheddar cheese

salt and pepper

Add chopped broccoli, butter, celery and onion to Crock Pot. Season with garlic powder, salt and pepper. Mix cornstarch with chicken broth and pour into Crock Pot. Stir well. Cook on LOW 4-6 hours. Add cream and stir well. Add cheese in batches, stirring between each. Cook on HIGH for 30 minutes until cheese is melted and incorporated. Garnish with extra cheese if desired.

Shared at Weekend Potluck

A Little Down On The Farm At Home

The days are getting dark before 5pm here in Indiana, which is no doubt one of the things I dislike most about winter. The others being freezing, snow, ice...I don't even try to hide the fact I'm not a fan. Besides Christmas and then my birthday in February, I don't really have many nice things to say about Old Man Winter. 

But I live in northern Indiana, and haven't won the lottery this week, so that beach mansion isn't happening anytime soon, so time to focus on the positive! Winter in our neck of the woods means it is also soup season, stew season, chowder season and comfort food season! Yep, while I don't enjoy the cold days, I do love the food. 

Most of you know I worked at Bob Evans all through high school and college; but what some might not realize is now my oldest is carrying on the family tradition and is now working at the same location for the same general manager that hired me 24 years ago! How cool is that? It has become a true family to us, and we are so thankful he loves his job, and the people he works with/for as much as I did. It warms this mama's heart to see him thriving in the same way as a young person about customer service, food service and how good earning your own money feels! 

To this day one of Bob Evans' most popular recipes continues to be their Chicken and Noodles. It was a favorite back in the day when I was serving tables and it remains so today. After all these years I knew it was time to recreate it at home in my own kitchen.

This is what you want to come home to after a very long, cold day when you've been out in the kind of cold that makes your face hurt. Oh, I forgot to mention, my version happens to be a slow cooker meal too! Talk about putting the icing on the cake! 

If you've never used the frozen Reames noodles they are the closest thing to homemade I've ever had and absolutely perfect in this recipe. They are the thicker, chewy style like my grandma used to make and remind me of the ones they use at the restaurant both in flavor and texture. 

Did you happen to freeze some leftover turkey after Thanksgiving, or maybe you will have some come December 26th? You could easily make this with turkey instead of chicken! Oh, that would be so yummy! 

Winter might not be my favorite time of year, but warm, hearty, comfort food meals help to make it better! Turn on the Christmas tree, grab a blanket, and enjoy a big bowl of this deliciousness!

 

Copycat Bob Evans Chicken and Noodles

3 boneless chicken breasts, about 2 lbs.

2 (32 oz.) cartons chicken stock

1 (16 oz.) bag frozen home style noodles, like Reames

1 medium yellow onion, finely chopped

4 carrots, finely chopped

3 celery stalks, finely chopped

2 TBS butter

1 tsp. dried thyme

1 tsp. garlic powder

2 tsp. dried parsley 

Salt and pepper 

Place all ingredients, except noodles, in slow cooker. Cook on LOW for 4-6 hours until chicken cooked. Remove chicken and shred. Return to slow cooker and cook 1 hour. Add noodles and cook 30-45 minutes until tender. Serve.

Tis' The Season

Goodbye turkey! Hello Santa! Yep, all the pumpkins are in the trash can and the house is now a paradise of lights and tinsel. 

Let me back up though. I hope you and yours had a very Happy Thanksgiving. Did you eat yourself into a food coma? Was every bite worth the wait? After so many being separate last year, I know the hugs from family gathered around the table meant so much more. 

I can't like though, by the time the turkey leftovers were in the fridge, I was itching to put up the Christmas tree. Oh, who am I kidding? I was ready to put it up November 1st, but refrained to make sure Thanksgiving got the attention it deserved; but by 6:00 Thursday night, my mom was helping me take down the fall decor and I was humming "It's Beginning To Look Like Christmas" in my head. 

What do you serve for your big Christmas meal? While I know most think of ham as being the most traditional, and what my family is having this year, I think Christmas brings out a little more creativity than Thanksgiving. Many families seem to have their own Christmas dinner traditions, and don't feel as adamant about what it should be like they do with turkey on Thanksgiving. 

If you are one of those who want to think outside of the ham box, have I got the recipe for you! This Crock Pot London Broil is holiday worthy, but SO easy on the cook! It is delicious alternative to ham or turkey for your Christmas dinner! 

I had never cooked the London Broil cut of meat before this, and wanted the help from my slow cooker for almost guaranteed success. Take a piece of meat and cook it all day in its own juices, plus some other ingredients for flavor, and it is almost 100% fool proof! 

Tender, filled with flavor, juicy...this has everything you want in a tasty beef roast. I know lots of people who do some sort of beef for Christmas, so when I made this for a Sunday supper last month, I instantly knew it would be perfect to share for Christmas inspiration.

I hope your holiday season is off to a merry, festive start! Grab some peppermint hot cocoa, find White Christmas on Netflix, sit by the tree and enjoy every single minute!

Crock Pot London Broil

3-4 lb. London broil beef roast

3 TBS vegetable oil

1 medium yellow onion, sliced

5 cloves garlic, minced

1/2 tsp. dried thyme

1/4 tsp. dried red pepper

2 dried bay leaves

1/4 cup butter, sliced

2 TBS Worcestershire sauce 

1 (10 oz.) can cream of mushroom soup

3 cups beef broth

Salt and Pepper

Pat roast dry with paper towels. Season well on both sides with salt and pepper. Heat oil in a large skillet on medium high heat. Brown roast on both sides for about 5 minutes. Spray Crock Pot with non stick spray. Lay sliced onions in bottom. Place roast on top of onions. In a medium bowl whisk together soup, beef broth, garlic, thyme and red pepper. Pour over meat. Top with sliced butter and bay leaves. Cook on LOW for 8-10 hours. Carve roast and serve with sauce spooned over top. Garnish with a little dried parsley if desired.

 

Shared at Weekend Potluck

Slow Cooker Holiday Season

Happy November 1st! Go put that jack-o-lantern on the front porch in the trash before it starts to rot (or before it gets any worse), grab your pilgrim and turkey decorations and start prepping for the biggest foodie holiday of the year! 

It's going to be a whirlwind over the next 2 months and before we know it we will be writing 2022 on all of our checks. But there is so much to plan, do and celebrate between now and then.

Let's talk about holiday season meals; and I don't just mean the Thanksgiving turkey or Christmas ham. I mean all the meals that have to happen between those! From simple weeknight suppers to plan around the school concerts, work parties, holiday shopping, and those that have to be doubled or tripled due to those house guests who are coming soon! No matter if your company will be here for Thanksgiving, Christmas, or the entire time between the two, I've got a meal that is sure to please both in flavor and ease! 

During the holiday rush, slow cooker meals are definitely the way to go! Letting it take care of cooking while you're running around doing the million things on your to-do list will save your sanity over and over. 

This recipe is another one that can be served a few different ways, making it as versatile as it is delicious. I piled these Slow Cooker Italian Sausage and Peppers on top of hoagie buns, added some shredded cheese and my boys devoured them. Well, that is partly true. My big boys ate them that way. For the little guy and myself, I just cut them up on a plate and we enjoyed them just as much. They would also be delicious with a side of pasta too. You can get a couple different meals out of one recipe, or one meal that everyone can customize for themselves. 

I hope these next few weeks don't fly by too quickly for you to take a minute and savor them! We are gearing up for the most magical, wonderful time of year and I for one, can't wait!

 Slow Cooker Italian Sausage and Peppers

2 lbs. mild Italian sausages

2 cups marinara sauce

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 red onion, thinly sliced

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. dried basil

Hoagie buns

1 cup shredded pizza style cheese

Salt and pepper

Dried parsley, for garnish

Grated Parmesan for serving

Dried Red Pepper for serving 

Grease slow cooker insert. Add sausages. Top with sliced vegetables. Sprinkle with seasonings. Pour marinara over. Cook on LOW for 6-8 hours. Stir well. Serve on hoagie buns topped with cheese, over pasta or as is. 

Shared at Weekend Potluck
 

Even I Cleaned My Plate

 So I am going to reveal a big secret to you. Are you ready? It is going to rock your world. I'm a food blogger and there are nights when I sit down to supper, and if I've been working all day on new recipes for all of you, I'm not even hungry. No matter how appetizing the food is, even if I've been drooling over it the entire time it has been cooking, it just doesn't taste good. Correction. It tastes wonderful, just not to me. 

This same thing actually happens when I've made a really big meal too, mainly on holidays. I cook Thanksgiving dinner all day and by the time I sit down, I'm hot and exhausted and not in the mood. Now, on those days, I get over it and chow down...I'm not missing out on turkey and stuffing! 

It's funny to look back now because growing up when either of my grandmas would spend the whole day in the kitchen making a huge spread, even at the holidays, I can distinctly remember them sitting down, and watching everyone else dig in and not touch a bite for a while. I always wondered why, and now I 100% understand. 

But this meal? This recipe? Even after working on it all day, and being dog- tired by the time I sat down, I couldn't stop eating. It was so incredibly delicious I cleaned my whole plate! After smelling the mouth watering aromas wafting from the slow cooker all day long, I couldn't wait to dig in. 

I have made meatballs in the Crock Pot before, but I've spent some time tweaking my recipe and through trial and error, I present to you the most delicious Crock Pot Italian Meatballs EVER. Yes. I said it. 

I served these over some penne pasta, but they would be just as delicious in a sub bun for meatball sandwiches, on mini buns or dinner rolls for meatball sliders, or quite frankly, on a plate with a fork. 

Filled with flavor, cooked all day, what more can you ask for? Now before the hate emails start to flood in about using frozen meatballs, if you feel inclined to use homemade, please be my guest. Me? I have found several brands (even store brands) that taste homemade and I feel totally comfortable using them, especially in a recipe like this when I'm adding so much other flavor. 

 

Those of us who spend a lot of time in the kitchen know what it's like to sit down to a meal we've worked so hard on, only for our appetite to disappear. So the next time you are lucky enough to gather around the table to a home cooked meal, be sure to thank the person who made it a couple extra times!

Crock Pot Italian Meatballs 

2 (14 oz.) bags frozen Italian style meatballs

3 (24 oz.) jars spaghetti sauce with meat

1 (29 oz.) can diced tomatoes, with juice

1 TBS sugar

2 TBS Italian seasoning

2 tsp garlic powder

1/2 tsp. dried red pepper 

Salt to taste 

Dried Parsley

Add meatballs to Crock Pot. Pour sauce over top. Add seasonings.  Stir well. Cook on LOW for 6 hours. Garnish with dried parsley and serve. 

Shared at Weekend Potluck
 

April Snow

 Spring Break 2021 was beautiful. There were sunny, warm days with temps in the 70s and 80s...and we didn't leave Indiana! We had one of the nicest Easters and Spring Breaks I can remember. We had warmer temperatures than some who traveled for the vacation. I should have known it was too good to be true, or at least too good to stick around.

Two weeks later and we have snow in the forecast. Not just flurries, but from Tuesday night to Wednesday morning they are saying we could get about 3-5 inches. *Insert sobbing sounds here* 

Even saying that out loud makes my heart hurt. I know we live in the Midwest and April can be a tricky month, but come on!

The only good thing about this cold spell coming is it gives me a chance to share this recipe. One that I had made back when it was actually supposed to be cold, saved and thought I would just wait until fall to post it. I know many eat soup year round, but in the blogging world, recipes for it don't perform well in the hot summer months. 

But oh look, Mother Nature has decided to be fickle once again and a super easy, set it and forget it Crock Pot soup is the perfect way to combat her mood swings.

This soup has deep, rich flavor, but only has cook a few hours to achieve it! Be sure to have some crusty bread for dipping too. The broth was made for a chewy baguette.

 Anyone who is rejoicing we have snow coming again better not speak to me. I am beyond ready for warm weather, every day. In fact, if it was up to me, we could actually skip over spring and go right to 85 and HOT...but at this point I would just be happy with not having to dig the snow shovel out of the shed!

 Crock Pot Italian Sausage and Bean Soup

1 lb. mild Italian sausage

2 (15 oz.) cans cannellini beans, rinsed and drained

2 (14 oz.) cans diced tomatoes with basil and garlic, drained

8 cups chicken broth

1 medium white onion, diced

4-5 garlic cloves, minced

2 tsp. Italian seasoning

1/4 tsp. crushed red pepper 

1/4 c. grated Parmesan/Romano cheese blend

6 oz. spinach, large stems removed

Salt and Pepper 

In a large skillet brown sausage with onion and garlic. Transfer to Crock Pot. Add broth, tomatoes, beans, Italian seasoning, red pepper, salt and pepper. Stir well. Cook on low for 3-4 hours. Add cheese and spinach and stir. Cook until spinach is wilted, about 10 minutes. 

Shared at Weekend Potluck

Slow Cooker Salad

Are you a bit confused? A salad? In the slow cooker? Warm? What?? This dish starts out in your slow cooker, but ends with a big beautiful taco salad on your plate! 

We probably eat Mexican food out more than other cuisine; and that's saying something because we have too many restaurants we are regulars at to list. But if I were add up all the visits to each, I have a feeling our favorite Mexican place would have the most. 

Every Saturday night we go to church, and then out for supper. Yes, even during the pandemic. (Well, once places opened back up I mean.) We have found most restaurants are following our state's guidelines very well, and we want to support them as much as possible. We have definitely done more take out in the past year as well, but dining out is important too because those servers depend on that tip money. The places we love are doing an outstanding job cleanings, wearing masks and keeping everyone safe. 

In fact, our first dining out experience last May when we were able to, was our favorite Mexican place. This place is dangerous...it is only 2 minutes from our house, literally on the other side of our neighborhood. They opened up about 2.5 years ago and quickly became our go-to. How much do we frequent them? Well, let's just say we are like the "Norm of Cheers" when we walk in. They all know us, know our kids' names, and usually can guess what we will order. 

Does this obsession with our little taqueria stop me from making Mexican at home? Nope. I make it often in my own kitchen too. 

I love this recipe because the beef can be prepped in the morning, cook all day while you're at work, and then you can assemble the salads when you get home! A delicious taco salad with warm, seasoned beef, topped with anything you like. 

This would be great for a crowd too...you know, when we are allowed to have crowds again. A big taco salad bar can feed an army on the cheap! Not to mention be super fun for everyone to make their own creation. 

Want some extra protein? Add a can of pinto or black beans to the beef mixture! That would be delicious! Want a little extra heat? Add some diced jalapenos! You can truly take this template and make it your own!

Not very often can we say our salad supper came out of the slow cooker, but this time it is true and delicious! Exactly what you need if your favorite Mexican place isn't quite ready for dine in guests yet! 

Slow Cooker Salsa Verde Beef Taco Salad 

2 lbs. ground beef

16 oz. bottle salsa verde

1 medium white onion, chopped

2 garlic cloves, minced

1 (15 oz.) can corn with red and poblano peppers, drained

3 Romaine hearts, chopped

3 Roma tomatoes, diced

Sliced Black Olives

Pickled Jalapenos

Sour Cream

Shredded Cheese

Tri-Color Tortilla Strips

Lime Wedges

 Salt and Pepper 

In a large skillet over medium high heat, brown beef with onion and garlic. Drain if necessary. Transfer to slow cooker. Add corn and salsa verde. Stir well. Cook on LOW for 3 hours until flavors develop. Keep warm until ready to serve. On each serving plate, add lettuce, beef mixture and favorite toppings.

 

 

Snow Day

 We got our first "big" snow of the season this weekend. In fact, it was the biggest snow storm we've had here in 6 years! Our city of Fort Wayne is sometimes referred to by weathermen as "the city where storms come to die!" Many times snow storms, thunderstorms, etc will be raging our way, and then about the time they reach the city limits they fizzle out. It's the strangest thing!.

So last week when we started hearing about this snow storm that would be coming our way, most of us waited to see. Well, wouldn't you know, this time it held together, and by the time we woke up Sunday morning, we had almost 8 inches on the ground, and it continued snowing for most of the day. 

Sure, I realize for many reading this, 8 inches is nothing, but like I said, it was our biggest snow in 6 years, which for us means it was Max's 1st really big snow! And this was the fluffy, fun snow! Perfect for snow balls fights, snow angels, and if your a 16 year old Bubbie and a 4 year old Max, wrestling until you cry from laughing. Seriously, their dad and I stood there and laughed so hard watching them. They were having a ball and absolutely adorable together. Warmed this mommy's heart, that's for sure! 

I wish I could be really cool and say "look at this amazing stew I made for when we came in from playing in the snow." But that would be a lie. I actually made this a few weeks back. (I did make slow cooker chicken and noodles yesterday though!) I just figured with much of the country already under a blanket of snow, or still expecting more over the next day or so, today would be a terrific time to share. 

This hearty stew is filled with roasted chicken, chunky veggies and a rich, creamy broth that will thaw you out in no time! It's a little thicker than a soup, not quite as thick as a chowder, so I went with stew. No matter what name you give it, every bite will be delicious and satisfying! 

Winter isn't done with us, and we might have another snow day or two in our future. No doubt coming inside to a bowl of something warm and tasty makes all that shoveling worth it! 

 

 Crock Pot Creamy Chicken Stew

2 lbs. boneless chicken tenders

2 TBS olive oi

2 tsp. garlic powder

1 medium white onion, chopped

3 celery stalks, diced

4 large carrots, diced

2 russet potatoes, peeled and cubed

4 c. chicken broth

2 c. water

2 chicken bouillon cubes

1 cup half and half

3 TBS corn starch

2 cans cream of celery soup

12 oz. bag frozen peas 

12 oz. bag frozen corn 

1 TBS dried parsley

Salt and Pepper

Preheat oven to 350. Lay chicken tenders on foil lined baking sheet. Drizzle with olive oil. Season with garlic powder, salt and pepper. Bake for 30 minutes until juices run clear. Place in a large bowl and allow to cool slightly. Shred with forks. In the slow cooker, add chicken, carrots, celery, onion, potatoes corn, broth, water, bouillon, and cream of celery soup. Season with salt and pepper. Cook on LOW 5-6 hours. Mix corn starch with half and half. Add to slow cooker. Turn to HIGH and cook about 20 minutes until slightly thickened. Add frozen peas and parsley. Stir and cook 5-10 minutes just to warm peas through. 

 

Shared at Weekend Potluck

A Tatsy Twist on Pasta Night

 We love pasta. Like LOVE pasta. It's definitely one of our most eaten meals. All kinds. All flavors. We can't get enough. But we shouldn't eat it as much as we would like, so I am so excited to have such a tasty alternative when those pasta cravings hit. 

Since we were married, Mr. E raved about his aunt's lasagna. It was hands down the best he ever had and he begged me to get the recipe. So, I did...and I promptly told him there was no way I was making it. I swear that recipe had 184 steps LOL. Okay, that might be an exaggeration, but it was most definitely an all-day process, and as a newlywed, and then a year later, a new mom, it wasn't happening. 

Fast forward to many years later yes...that long, we were invited over to her house for supper. We were actually working on a project that took multiple sessions, and each time, she let each of us pick what we wanted her to make for supper. One guess as to what my husband chose. Yep. The lasagna. Only one problem...she is now gluten free! So, she made 2 pans. One of the traditional (and yes, it is a fantastic lasagna, and I knew why he had raved about it for so many years) and one with polenta rounds instead of noodles. That version was absolutely delicious as well! 

I had seen polenta on cooking shows a thousand times, and when I worked at Bob Evans, one of my favorite breakfasts was "fried mush" with butter and warm syrup. But I had never made it at home, and knew that had to change. I just had to figure out which pasta sauce I would serve with it. Easy. My slow cooker bolognese sauce that is filled with flavor. 

If you've never seen the precooked, formed polenta, it comes in a tube (think bulk sausage shape) and can usually be found on the dried pasta aisle or the dairy section. Some are shelf stable, some need refrigeration. It slices easily and then can be sauteed in oil, baked, broiled or used in casseroles, like lasagna! 

We felt very fancy the night I made this. Like we were having dinner in a old world Italian restaurant. The boys loved it, and I enjoyed the fact it was like we were eating pasta, but in a new way! 

If you are gluten free and missing some pasta, you will love this! Plus since the sauce cooks separately, you could cook the polenta, and some pasta too, using the sauce for both, and satisfy everyone at your table. 

We won't be giving up our pasta nights any time soon, but I am happy to know I can switch it up now and again with another delicious meal with familiar flavors.

 Polenta with Bolognese Sauce

2 lbs. ground beef

5 TBS olive olive, divided use

1 medium white onion, diced

3 celery ribs, diced

2 carrots, peeled and diced

1/4 c. chicken broth

2 (28 oz.) cans crushed tomatoes

3 dried bay leaves

1/2 c. half and half

2 TBS dried parsley, extra for garnish

2 garlic cloves, minced

1 (18 oz.) tube precooked polenta, sliced into 1/2 inch rounds 

Salt and Pepper

Parmesan cheese, for serving

 Heat 2 TBS olive oil in large skillet over medium high heat. Saute onions, celery, carrots and garlic for a few minutes, until softened. Add ground beef and cook until browned. Season with salt and pepper. Drain if needed. Transfer to slow cooker. Add tomatoes and chicken broth. Stir to combine. Lay bay leaves on top. Cook on LOW for 6 hours. When cooked, remove bay leaves and stir in half and half. Leave on warm until ready to serve. To prepare polenta, heat 3 TBS olive oil in large skillet. Carefully place polenta rounds in oil and cook for 2-3 minutes on each side until golden brown. To serve, lay 3-4 rounds of polenta on each plate and top with bolognese sauce. Sprinkle with parsley and serve with Parmesan cheese.  *NOTES* The polenta will splatter when cooking. BE CAREFUL! A splatter screen helps a lot. Do not crowd the pan with polenta. Cook in batches if needed. The sauce can be cooked ahead of time, refrigerated and reheated at time of serving.

 

Shared at Weekend Potluck
 

Happy (Almost) 2021

 How was your Christmas? I hope it was a day surrounded by those you love most in the world, with magic, joy and peace. (Even if some had to join virtually!)

We had a wonderful holiday, with celebrations over a couple days. According to the mound of presents under our tree Christmas morning, our boys were VERY good this year. (But Mommy could have told Santa that!) 

Now that my most favorite time of year is behind us, I tend to get a little depressed. I won't even lie. December 26th is my least favorite day of the year. But I do have something to look forward to! Our annual New Year's Eve Buffet! 

If you've been following me for a good amount of time, you know our tradition. Every NYE, I make a huge appetizer buffet filled with yummy things. We stay in, my parents come over, we eat, we watch movies, we play games, we eat, we stay up for the ball drop, we eat....you get the picture. 

So while many will be doing an "at home New Year's Eve" for the first time this year, we are experts and it's one of our most fun traditions!

If you're planning some tasty food to welcome 2021, this slow cooker beer braised sausage could definitely be added to the menu! This is a versatile recipe that you can serve as an appetizer (just cut it into smaller pieces) or for a simple weeknight supper. It's delicious right out of the Crock Pot, but we also love putting it on some hoagie buns for a sandwich dripping in yum factor. 

I know many like to serve pork for good luck in the New Year, so this could be a fun twist on that tradition too! 

Without a doubt, 2020 will go down in history as one of the worst years ever, at least in most of our lifetimes. But I think there is a lot to be thankful for as we look back too. Sure, it might not always be the easiest to see, or focus on, but even in the darkest days this year, our family has been so incredibly lucky. So I am trying to focus on that as we say goodbye to another year, but am also ready to welcome 2021 with open arms. I wish you a happy, healthy and delicious New Year...only good things ahead!

 Slow Cooker Beer Braised Sausage

3 (9 oz.) packages smoked sausage

1 large white onion, thinly sliced

1/2 c. brown sugar

2/3 c. light beer

1/4 c. spicy brown mustard

1/4 c. apple cider vinegar

1 TBS water

2 tsp. cornstarch

Slice sausage into 1-2 inch pieces. Spray the slow cooker with nonstick spray. Lay sliced onions in bottom. Lay sausage on top of onions. In a medium bowl, whisk brown sugar, beer, mustard and vinegar. Pour over sausage. Cover and cook on LOW for 6 hours. About 15 minutes before serving, mix water and cornstarch. Add to slow cooker. Stir and cook on HIGH about 10 minutes until thickened. Serve as is or on hoagie buns with sauce drizzled over top.

 Shared at Weekend Potluck

Back To School in 2020

No matter how your back to school routine looks this year, one thing remains the same. Days are about to be busier, more hectic and simple meals for dinner are an even bigger priority! 

As I mentioned before, our oldest is doing in person learning at his private high school. We are two days in, and he said they are doing their absolute best to keep everyone separated, safe and healthy. LOTS of hand sanitizer and teachers reminding students to use it often. (I have images of these teachers chasing around 15-18 year olds with the bottle of sanitizer and it makes me giggle.) Masks are required the entire day except if they can social distance (thanks to a smaller student body and plexiglass screens, this is possible in a few classes), lunch and gym. (Yay for nice weather and gym outside!)

When the mask mandate first came down the pipeline, which for our school was announced back in June, long before it was a state wide rule, I had one angry teenager. I can't blame him. I hate wearing a mask too, soaked in sweat the whole time, and sitting in one for the entire school day does not sound fun. But over the next weeks he accepted the fact if he wanted to be with his friends, and have some sense of normalcy, it wasn't up for debate. 

I can honestly say he hasn't complained one bit about it either. Okay, there was a classroom that still doesn't have AC (it's supposed to be coming soon) and by the end of the first day, it was about 100 in there even with fans, and he said that was kind of miserable, but that would have been the case even without a mask. 

My point? Our kids are more adaptable than we give them credit for sometimes. I see these kids coming out of school every day and they are smiling. They are laughing. They are more than accepting of the rules knowing it's how they get a piece of their lives back. Who knew it would take a pandemic to get teens excited about school again? 

 

Their attitudes towards this entire crappy situation will be formed at home. I've seen so many parents say "Oh who cares. I'm not buying school supplies or clothes. They will be back home again in a few weeks." Well, no offense, but teachers and school administrators have enough to worry about without parents letting their bad attitudes seep into their kids. They certainly don't need kids coming every day with a "who cares" outlook. It all starts at home, and the biggest way we can all support our schools is to have a optimistic attitude, even when we don't want to.  

Some sports are back in session around here too. Of course not in the same way they have been other falls, but they are practicing and playing. I just told a friend the other day how amazing it is to see kids being kids again. 

Some of you I'm sure are freaking out just reading those words. Sports? School? Now? I just can't. I don't feel it's safe. And that is okay too. Every single family has to decide what is best for them, and that is the right choice--the one you make. The end. Don't let anyone allow yourself to second guess that. We are all swimming in murky waters, and have no idea what is going to change day to day. 

Yes, we sent Alex back to school and supported his school's choice of in person only. But we are very thankful Max is only 4, not old enough for school, and we had long ago decided to home school him for preschool at least another year. I just don't think I could send him off for the first time, away from mommy, plus all the new restrictions added onto it. But I know other parents aren't as fortunate as me and have to do just that, and I don't judge them. 

I've actually been holding onto this recipe for a while now because I knew I wanted to debut it for back to school. A simple, slow cooker meal, that is pure comfort on a plate, perfect after a long day of school. No matter if it took place inside a school or at the kitchen table, everyone is still tired and worn out at the end of the day. 

We love this with some white rice, but it would be so delicious with mashed potatoes too! I even think it would be great with some egg noodles on the side and the gravy over top. 

2020 has brought so many challenges to the world, and at the top of that list is what to do about schools, our kids, learning and their well being. No answer is 100% perfect, but every choice should be supported and parents should be lifting one another up. So when a friend says "We chose ___ for our kids" the only response needed is "That's great. I know it wasn't easy and I'm glad you made the right one for your family."

Crock Pot Salisbury Steak

2 lbs. ground beef

1/3 c. panko breadcrumbs

3 TBS milk

1 egg, beaten

1 1/2 TBS dried minced onion

1/2 tsp. garlic powder

8 oz. white mushrooms, sliced

1 white onion, sliced

1 packet brown gravy mix

1 1/2 c. beef broth

1 TBS ketchup

1 TBS Dijon mustard

1 1/2 TBS dried parsley, extra for garnish

2 TBS cornstarch

1/4 c. water

2 TBS vegetable oil

Salt and Pepper 

In a large bowl mix together ground beef, breadcrumbs, milk, egg, dried onion, garlic powder, salt and pepper. Mix well with hands and form 6 patties. Heat vegetable oil over medium high heat in a large skillet. Brown patties for 2 minutes on each side. Place sliced white onion and mushrooms in bottom of Crock Pot. Add beef patties. Combine beef broth, gravy mix, ketchup and mustard. Pour over patties. Cook on LOW for 5 hours. Remove patties and set aside. Combine water and cornstarch. Add to Crock Pot and turn temp to HIGH. Cook for a few minutes until thickened. Add beef patties back to mixture. Coat with sauce and serve.

Inspired By Spend With Pennies

 

Shared at Weekend Potluck

Where Did Summer Go

For many of us, our kids have been home since March; and while I know many households struggled to juggle working from home, virtual learning, and extra time with the kids home 24/7, our house relished in the fact that we got Alex home for an extended period of time.

I can not put into words what a blessing it's been to have him home for almost 5 months. It was a gift I didn't know I needed, but one I am so grateful for. I didn't think the bond he shares with his baby brother could get any stronger, but over these past few months, oh it has. 

But now, it's the second week of August, and our world, that means back to school. And while yes, it's going to look very different this year, Alex's high school is only offering an in person option, and we support it. We feel confident in their ability to follow the protocols they have laid out, and do their best to keep this kids safe. We feel very fortunate to have him enrolled in a smaller, private high school where they can implement things and hopefully control the "new ways" in a way the kids and teachers will feel comfortable and everyone healthy. 

This is one teenager who is READY to go back to school too. He is looking forward to seeing his friends again, being in an actual classroom and something feeling somewhat normal. But we are going to miss him. Oh so much. 

This week just so happens to also be Max's 4th birthday. (For those of you who've been long time followers, you might recall, I went into labor on Alex's first day of 6th grade and Max was born the next day!) So we've got lots of celebrating to do, and then we will be sending Bubbie off to his sophomore year. 

Alex and I had quite a few mom/son lunch dates over the summer, and one of our favorite places to go is always Chili's. We love their food, and one of Alex's most requested items is their chips, salsa and queso. So, you can imagine the mom points I earned when I learned to make this cheesy goodness at home.

Oh, and I decided a slow cooker recipe would be even better because fall game days are coming fast, hopefully of course, and we love a great dip kept all day in the Crock Pot. 

For your next Mexican Night, Taco Tuesday or sitting around watching football Sunday, you will love this simple, delicious dip. 

I can't believe it's back to school time already. It is definitely bitter sweet this year. I pray it goes well, and they can stay in school. But I also know if the day comes he has to come back home, what a treat that would be too!

Crock Pot Copycat Chili's Queso

16 oz. Velveeta cheese, cubed

1 (15 oz.) can chili without beans

1 c. milk

1/2 tsp. dried cayenne pepper

3 tsp. chili powder

2 tsp. cumin

2 tsp. paprika

1 tsp. salt

Juice of 1 lime

Put all ingredients in Crock Pot. Cook on LOW 2 hours stirring occasionally. Keep on warm while serving. 

Inspired by The Girl Who Ate Everything

 

Shared at Weekend Potluck