Overnight Oatmeal: Reusing Peanut Butter Jars -Guest Post from This Is How We Nerd



I haven’t been blogging much this summer, but that doesn’t mean I don’t have some cool things going on behind the scene. I joined a CSA (community supported agriculture) run by Fertile Grounds last week, so I’m cooking with local, fresh produce! I was also accepted to be a beta tester for Chef Watson! Remember the computer Watson from Jeopardy!  a few years ago? That Watson! More on both in the coming weeks, because today I have a great overnight oatmeal recipe for you thanks to Samantha from This Is How We Nerd. I only know Samantha from a blogging group we both belong to, and she accepted my request for summer guest posters. Just one look at her site, and I found something fabulous, Shrimp and Bacon Stuffed Jalapeno Poppers!! Adding those to my “recipes to try” list right now! And today’s recipe sounds quick and easy, so without further ado, here’s Samantha:


Hi there “Rants From My Crazy Kitchen” readers!! My name is Samantha and I am over at “This Is How We Nerd” (previously Custom Taste). Where I not only blog about recipes and food, but also technology, frugality, gaming and everything in-between. I hope you’ll come visit me sometime. Today I am lending my kitchen to Bernadette for a fun, easy and frugal recipe! Hope you all enjoy!

Overnight Oatmeal: Reusing Peanut Butter Jars

We buy a lot of peanut butter in our home, like A LOT, and it can get pretty annoying when you get the majority of it last but have the pesky sides just slathered in peanut butter. Instead of spending time scraping the remains out, make Overnight Oatmeal! You can find tons of recipes out on the interwebs (pinterest being covered in them), the one I have today is very simple and can be easily altered before leaving it overnight for the next morning. Also, these can stay in your fridge for up to 5 days. So make them on one night and have them for the rest of the week!

So, first things first, round up your ingredients.




You will need;

Slightly empty peanut butter jars (of course)

Oats (rolled, steel cut, or both)

Milk (I use almond milk because I do not like the taste of animal milks)

Vanilla Extract

Oldish Banana

Raisins (optional)

Anything else you may desire.

Depending on how many jars you are wanting to make you may need more or less of the ingredients. For one standard sized peanut butter jar I used about ¾ cup of milk, ¼ of a banana, ½ cup oats, 1 tsp vanilla and sprinkle of raisins.

Start by mashing up your banana and mixing with the vanilla extract and milk.




Pour about half of this mixture into the bottom of the jar.

Sprinkle in half your raisins and then add all of the oats.

Pour remaining liquid mixture on top, screw on cap and place into fridge.

That is it!  Told you it was super easy peasy. No shaking or stirring required.

When grabbing your jar for breakfast, do give a little bit of a mix just so you aren’t eating everything separately. I also like to add cinnamon as well for extra oopmh.


Thanks so much for reading, I hope you all will enjoy my recipe and thanks to Bernadette for letting me guest post!

Bye everyone!


Blueberries N Cream Roll Cake – Guest post from It’s Yummi


Isn’t that a gorgeous cake? I’m so happy my friend Becca brought a blueberry dish to share with you today! I’ve had a blueberry bush in my garden for a few years now and have yet to see one blueberry. Maybe next year. Before I hand you off to Becca for the Blueberries N Cream Roll Cake, I want to publicly say Happy Birthday to my daughter, Amanda, who turned 5 on Sunday! We had a cookout for her birthday party, along with swimming and a small fireworks display at the end.

Here she is with her best friend, Jordyn, getting a chalk outline from my sister:



I know she had a great day, and she was thrilled that Jordyn got to sleep over. They always have a great time together, in between the typical 5 year old fighting. They will get over it someday, I think.

Today’s guest post, like I mentioned, comes from my friend Becca. Becca has always been there for me, I’ve been following her blog for a few years now, and I’m so glad we got to know each other! She posts more healthy recipes than I do, and if you need some low-carb recipes she’s your lady. That doesn’t mean she can’t make an awesome dessert, though. I’m sure you will agree!



​Hi, everyone! I’m so happy to be here with all of you today. I’m Chef Becca Heflin, from It’s Yummi. I graduated from culinary school 3 years ago, but instead of slaving over a hot commercial kitchen in a restaurant, I chose to pursue my passion for turning ordinary ingredients into extraordinary dishes on a my food blog! I love sharing my cooking knowledge and recipes with my readers. It’s a delightful job, and I feel blessed to have it! It was so nice of Bernadette to ask me to share a dessert recipe with you today, because it’s my son’s 22nd birthday. Happy 22nd birthday, TJ!

Unfortunately, he lives far away and we don’t see each other at all, so this blueberries n cream roll cake will have to suffice as his virtual celebration. Roll cakes look sort of intimidating, but truthfully, I find them to be much easier to make than traditional birthday cakes. See, I tend to drive myself a bit batty trying to slice a cake into perfect, even layers, because I have hand tremors. Now don’t get me wrong… I can bake up a cake and it’ll melt in your mouth because it’s so moist, but it’ll look like a 5 year-old made it! Want proof? Look at this delicious but disastrous chocolate layer cake (with the world’s BEST frosting) that I made last year. It’s awful looking! LOL

I think it’s much easier to make bundt cakes, like this pomegranate lime bundt cake, or rich and decadent cheesecakes like this whipped cream cheesecake, OR to put fluffy whipped cream on top of moist, tender sponge cake and roll that baby up into a beautiful, delicious dessert like this roll cake!

Roll cakes are really versatile, too. You can add flavored extracts like lemon or orange to your basic cake batter to give it a different flavor, and the filling options are endless. Roll your cake up with fresh fruits, preserves, chopped nuts, candies, chocolates, or just plain and simple whipped cream goodness. It’s completely up to your imagination and your taste buds.

No matter how you make your roll cake, I hope you enjoy it to the fullest!

How to make a blueberries n cream roll cake

Blueberries n Cream Roll Cake

Yield: 8-10 slices



  • 4 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3/4 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners’ sugar


  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 cup blueberry preserves
  • Fresh blueberries (optional)
  • Additional whipped cream (optional)


  1. Heat oven to 375°.
  2. Grease a standard size jelly roll pan, then line with waxed paper and grease the paper. That will assure that none of your cake will stick to the waxed paper.
  3. In the bowl of a hand or stand mixer, beat eggs and vanilla on high speed for 5 minutes, or until lemon-colored. Turn speed to medium and gradually add sugar, beating until dissolved.
  4. In a medium bowl, combine flour, baking powder and salt. Fold gently into egg mixture just until combined. Pour batter into prepared jelly roll pan and use a spatula to spread it evenly across the pan.
  5. Bake for 10-12 minutes or until light brown and edges start to pull away from sides of pan. Turn hot cake out, waxed paper side up, onto a lint free, clean kitchen towel that has been well dusted with confectioners’ sugar. Peel waxed paper away from cake, Starting on short side of cake, roll up cake tightly into the towel and allow to cool completely.


  1. Place metal mixing bowl and whisk attachment (or beaters for a hand mixer) into the freezer for 10 minutes.
  2. Place heavy cream into chilled bowl and whip on high speed until soft peaks have been formed. With mixer still running on high speed, lightly sprinkle sugar into cream and continue mixing on high for 2 minutes, or until light and fluffy.


  1. Unroll cake from towel and use a spatula to spread whipped cream evenly over the cake. Use an offset spatula or knife to apply jam in an even layer on top of whipped cream. Roll up the cake again and refrigerate for 2 hours before serving. Sprinkle with confectioners’ sugar and garnish with blueberries and additional whipped cream, if desired.

Recipe adapted from Taste of Home

Patriotic Chocolate Chip Cookie Ice Cream Sandwiches -Guest Post From Frosting and A Smile

Chocolate Chip Cookie Ice Cream Sandwiches


This week has been crazier than my usual level of crazy. I can’t even begin to tell you how grateful I am for my guest poster today, Laurie, and these Patriotic Chocolate Chip Cookie Ice Cream Sandwiches. If you want to read about my crazy week, and why I’m now weeks behind on new recipes and reviews, you can read on. If you don’t, you can skip right to the recipe, I don’t blame you one bit!

If you’ve been following me for a while, you know I’m very close to my daughter’s Godmother, Chelsea. She’s the daughter of two of my friend’s, and the niece of another, and many moons ago I lived with her and took care of her and her sister while her mother was in college and working. Her first baby, a boy named Ayden, was born on Wednesday after two days of labor. Even though I wasn’t going to be in the room when the baby was born, I wanted to be at the hospital, so I got the first phone call that she was going to the hospital last Tuesday at 3:30 in the morning. I never made it there before she was sent home, but I was wide awake from the phone call until midnight that night. She continued to have contractions, so I knew it would be soon, but by late Tuesday night I thought maybe not until the next day. I clearly remember writing a status on my personal Facebook at midnight that said “Okay, I’m going to bed now, nobody have a baby for the next two hours!” I should have know better, the phone rang at 12:53 AM! Thirteen hours later, Ayden finally made his appearance!




In the days following, I recovered from not sleeping for two days, put a ton of laundry away, spent time with my daughter and my sister, did garden work, and then our central air broke so I haven’t been cooking.  I’m coming back this week, though, so I will have more for you soon! For now I’ll hand you over to Laurie for this delicious dessert.

Hello everyone! I’m so happy to be hanging out with you here at Rants From My Crazy Kitchen. I’m visiting from Frosting and a Smile. This is the first guest post I have ever written. I hope I can do Bernadette and her site justice. From the first month I started blogging, Bernadette welcomed me like an old friend. She is so kind and generous with her time that there was no way I could say no when she asked me to write here.
I brought the instructions for Chocolate Chip Cookie Ice Cream Sandwiches with me. We can whip up a batch while we chat.
We start with a soft and chewy chocolate chip cookie. It’s slightly adapted from the All Recipes Big, Fat, Chewy Chocolate Chip Cookie. There’s nothing as tasty as this from-scratch version but If you only slept three hours last night because the kids kept you up (I’ve totally been there) or it’s just too darn hot to turn on the oven (been there too), you can use store-bought cookies.

To start, sift together your dry ingredients.

Beat melted butter with brown sugar and white sugar. I’ll let you in on a kitchen secret; Melted butter is the key to perfectly chewy chocolate chip cookies.
Add an egg, egg yolk, vanilla extract, and almond extract. The almond flavor doesn’t come across too strong. It just adds a little extra something special that makes people ask “what is that?” You can just tell them it’s your little secret.

Gradually beat in the flour mixture.

Stir in chocolate chips and sprinkles.

Scoop the dough into tablespoon-sized balls. Dunk the top of each ball into sprinkles.

Bake until golden brown.

Once your cookies cool, turn half of them over and top them with a scoop of vanilla ice cream. You can use any flavor ice cream (or even frozen yogurt) you would like.

Top each scoop of ice cream with another cookie, then roll the edges in sprinkles. Can you tell I have an absolute fascination with sprinkles? Confession; I’ve been known to order my ice cream sundaes with a double shot of sprinkles. Really, I don’t even need the ice cream. Just give me a big bowl of sprinkles swimming in whipped cream and I’m all set.

These red, white, and blue sprinkles are great for Fourth of July or Memorial Day. You can change it up with any colors you like. Try mixing it up to match a holiday or party theme.

Thank you for spending some time with me. I hope Bernadette will invite me for another visit. Until then, stop on over to visit me any time. Have a sweet day!
About the Author: Laurie helps you satisfy your sweet tooth on her blog Frosting And A Smile . She develops fun-to-share dessert recipes and breaks them down into simple steps so anyone can make them. Laurie is also a Parade.com contributor and three-time Emmy-nominated journalist. She is married and has a three-year-old son. You can follow her on PinterestFacebook or Google +.

(Baking with Kids) Easy Chocolate Cake -Guest Post from Baking Outside The Box

IF my daughter’s Godmother’s baby comes today (due two days ago and just got sent home from the hospital because her contractions weren’t progressing), Christa from Baking Outside The Box has brought the perfect recipe to share today, a chocolate cake! My birthday cake every year growing up was chocolate, and in a few years I will be able to teach the kids how to make this cake! I couldn’t ask for more. Plus, it looks delicious!  I’ve included the printable version at the end, with the prep time including the cooling time before frosting.


Hi, this is Christa from Baking Outside the Box, a blog all about making scratch
baking easier for the home cook. Today I want to share with you a great
recipe I use for teaching my kids about baking.

This chocolate cake is the easiest cake I’ve ever made, so it is perfect for baking with kids, since they can do most of the steps themselves. It rivals a box mix for speed and simplicity, but it really tastes great.


1 1/2 cups all-purpose flour

3 Tablespoons cocoa powder

1 cup Sugar

1 teaspoon baking soda

1 teaspoon salt

6 Tablespoons vegetable oil

1 Tablespoon white vinegar

1 teaspoon vanilla extract

1 cup cold water


Preheat Oven to 350 degrees.


Grease an 8″ square casserole dish (for a round cake you can use one 9″ cake pan).


Sift the dry ingredients together and stir with a fork until well-mixed. Make three wells in the dry ingredients. Pour the oil into the first well, the vinegar into the second, and the vanilla into the third. Pour the cold water over the top of it all, then stir with a fork until well-blended. Pour into greased pan and bake at 350 for about 25 minutes, until a toothpick inserted in the center comes out clean. Let it cool, then frost.



4 Tablespoons Butter

2 Tablespoons cocoa powder

1 1/2 Cups Powdered Sugar

dash of salt

2 Tablespoons milk


Cream together the butter, sugar, cocoa and salt until well-mixed. Add the liquid and beat until fluffy. You can do this by hand since it is such a small batch, you really don’t need to use a stand mixer for this.


Have some sprinkles handy for the kids to decorate it!

(Baking with Kids) Easy Chocolate Cake -Guest Post from Baking Outside The Box
Prep time
Cook time
Total time
Easy homemade chocolate cake, great for baking with kids!
Recipe type: Dessert
Serves: 8
  • 1½ cups all-purpose flour
  • 3 Tablespoons cocoa powder
  • 1 cup Sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 Tablespoons vegetable oil
  • 1 Tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup cold water
  • Frosting:
  • 4 Tablespoons Butter
  • 2 Tablespoons cocoa powder
  • 1½ Cups Powdered Sugar
  • dash of salt
  • 2 Tablespoons milk
  1. Preheat Oven to 350 degrees.
  2. Grease an 8" square casserole dish (for a round cake you can use one 9" cake pan).
  3. Sift the dry ingredients together and stir with a fork until well-mixed. Make three wells in the dry ingredients. Pour the oil into the first well, the vinegar into the second, and the vanilla into the third. Pour the cold water over the top of it all, then stir with a fork until well-blended. Pour into greased pan and bake at 350 for about 25 minutes, until a toothpick inserted in the center comes out clean. Let it cool, then frost.
  4. For the frosting:
  5. Cream together the butter, sugar, cocoa and salt until well-mixed. Add the liquid and beat until fluffy.


Minestrone Soup- Guest Post from Read At Home Mama

Welcome to another Summer guest post! This time my friend Erin from Read-at-Home Mama has graciously offered to be my victim…err I mean wonderful contributor! She’s not a food blogger, although she is a great cook, she writes reviews of all kinds of books. We met in an online forum for brides back in 2006, and have been friends since, even though we have yet to meet in person! She has brought us minestrone soup, which even though it’s hot out here, is perfect because many of the veggies in the soup are readily available at farmer’s markets now. I can’t wait until our local farmer’s markets start! Unfortunately around here I have to wait until the end of June :( On a good note, we plant a fairly large garden every year, so I don’t even always make it to the farmers market. Nothing is better than fresh from the farm or your own garden! Are you ready for Erin? Here she is!



Hi, I’m Erin. I’m a stay-at-home mama to a toddler and a furbaby. Books, dancing, and sweets are my greatest weaknesses. I can talk as easily about Daniel Tiger as I can about Scandal. My heart resides in the library, my soul can be found in the kitchen, and my spirit is always stretching at the barre…but my happiness lives in my 2-year-old. Thank you for joining me on this wild ride!

Summer is finally upon us! I know you saw the title and thought, “Soup?! Really? But it’s too warm out for soup!” Yeah, I know, it’s getting warmer outside…but farm markets are opening everywhere right now and there is literally no better time to get the freshest vegetables possible! I make this soup year-round and, in the colder months, I have to pick up veggies as they’re available in my grocery store. But who knows where they came from, how long and far they traveled between the farm and the store, and how fresh they really are! Now that you can get just about every vegetable you want from the farm stand, you’re guaranteed that they’re at their freshest and besides, who doesn’t love filling a bowl with every color under the delicious rainbow, right?

I’m a big fan of soup, as is my two-year-old. Now, I could go simple and just crack open a can of Campbell’s chicken noodle soup…or I could go for the Progresso tomato basil soup and throw together a few grilled cheese sandwiches. But I really want to go as healthy and fresh as possible, and there’s really no better way to do that than to make a soup from scratch. Minestrone is one of the most veggie-loaded (and therefore nutritious) soups out there, so I’m going to share my recipe with you today!

Full disclosure, though: I’ve never been a fan of real tomatoes. I’m weird that way: I’ll eat them as soup, or as a sauce on pasta or pizza, or as ketchup on a burger or with fries with no problem. But I’ve always hated the texture of the actual tomato. Offer me some cherry tomatoes for my salad or slices of an heirloom tomato to garnish my sandwich and I’ll politely decline. There’s really no rhyme or reason behind it; I just don’t like it. So when I decided I wanted to make my own minestrone, I naturally decided to omit the red stuff. (My advance apologies to all the tomato fans out there…and feel free to add them if you like them!)

The minestrone I love to make, however, is still delicious with or without tomatoes! When Joshua was a baby, he used to vacuum this soup down like he couldn’t get enough of it; now, as a picky two-year-old, he’ll still eat it but only if I’m eating it, too. The Hubby refuses to eat it solely because there’s no meat in it. I suppose I could add chicken to it — maybe I’ll try that next time and see if it’s enough to convince him.

For now, though, we’re sticking to vegetables!

So here’s what you’ll need to make my tomato-free minestrone:


Read-at-Home Mama’s Minestrone Soup

• 3 tablespoons olive oil
• 1 small minced white onion
• 2 diced potatoes (if you only have small potatoes, use 3)
• 2 cups chopped zucchini
• 2 cups frozen cut Italian green beans
• 4 cloves minced or grated garlic (I prefer to grate it)
• 4-6 cups vegetable broth (depending on how “brothy” you like your soup; I usually go between 5-6 cups)
• 1 can (15 oz) red kidney beans, drained (light or dark, your choice)
• 1 can (15 oz) great northern or cannellini beans, drained
• 1/2 cup shredded carrot
• 2 tablespoons minced parsley
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 3 cups hot water
• 4 cups fresh baby spinach
• 1 1/2 cups small shell or other small shape pasta

Before you light your burner, cut up and organize all of your ingredients! It makes the cooking process much quicker and easier. Because the vegetables go into the pot in a particular order, I like to “chop and drop” groups of them into separate bowls. The onion, garlic, zucchini, and green beans all go into one bowl; I rinse the red and white beans separately and then combine them in another bowl; the carrots and potatoes get a bowl of their own; and I measure all of the spices into one more separate small bowl. So before I start cooking, my countertop usually looks something like this:



Okay! Now that your ingredients are all set out and organized, you’re ready to get started! First, you need to warm 3 tablespoons of olive oil over medium heat.



Things are going to start smelling yummy in your kitchen very quickly from this point on! Now, I’ve learned from watching the Food Network that if you dip a wooden spoon or the wooden handle of another utensil into the oil, you can tell that the oil is sufficiently heated by looking for bubbles to form around the wood. Go ahead and try that! If you don’t have a wooden spoon, that’s okay; you can typically tell if your oil is warm simply by holding your hand over it.

Now that your oil is ready to go, add the onion, garlic, green beans, and zucchini into the pot and saute them for about 5 minutes, or until the onions become see-through. When they go in, they’ll look something like this:



And when they’re ready for their veggie friends to join them, they’ll look like this:



You’re doing great so far! Go ahead and lean over your pot, and take a sniff. I don’t know about you, but I could eat these veggies as they are now! We’ll all have to wait though — there’s more deliciousness on the way! Now you’re ready for the hot tub party, so to speak. Add your vegetable broth…



…and beans…



…carrots and potatoes…



…and hot water and spices to the pot.



Tell me this doesn’t look amazing already!!



Now you can relax for a little while! Give it a stir, bring it up to a boil and then reduce it to a simmer for 20 minutes, and let the magic happen.

By the way, two quick notes:
1. You may or may not do this, but I have been known to “check” my vegetables from time to time during the 20-minute wait. Yeah, I’m that person who leaves a folded paper towel and a fork next to the burner so I can fish out one of each kind of vegetable with my spoon, lay them on the towel to cool, and then eat them with the fork. Yup, that’s me. Am I ashamed? Not even a little bit. :)
2. You probably noticed that the pot in the photos above magically changed color! I promise I did all of this in one day and one cooking session. I was so excited about making the soup that I started cooking in the wrong pot — the pot in the first several pictures would have literally overflowed had I continued with the recipe. I switched over to the larger pot that I was supposed to be using; crisis averted!

Ding-ding! Twenty minutes is up!



Now what?

Toss in your spinach leaves and use your cooking spoon to “sink” them into the liquid and help them wilt, like this:




And then pour in your pasta as well. (By the way, today I used whole-wheat elbow noodles to bump up the health factor and honestly, as someone who normally eats regular “white” semolina pasta, I couldn’t tell the difference — and more importantly, neither could Joshua! Score!)



Now you get another break! Let everything simmer in the pot for another twenty minutes, stirring occasionally.

While you’re waiting, you could paint your nails, or pick up that magazine you’ve been meaning to read, or fold a load of laundry, or play with your kids for a few minutes (if you have any)…

What? Twenty minutes is up? Already?! Yay! Let’s go check out the finished product…



Yeah, I’m grabbing a big bowl for this one. You want some??

I like to sprinkle a little shredded mozzarella or parmesan, or a few garlic croutons on my soup, and keeping some crusty bread handy to mop up the broth is always a great idea. How do you top yours? Try it out and let me know what you think!!

You can find Erin here:

Instagram: http://instagram.com/readathomemama#

Slow Cooker Sticky Chicken -Guest Post from It’s a Keeper

Slow Cooker Sticky Chicken

Today I’m more grateful than every for my summer guest posters! My friend Christina is here today with a great recipe for Sticky Chicken made in the slow cooker, but before I hand you off to her do you want a quick run-down of this past week? I’ll make it short, I promise!

On Friday night my daughter graduated pre-school. It was at 6 PM so I just made grilled cheese for dinner. Here she is at graduation with my sister.



On Saturday we had a cookout for her and my best friend’s daughter, who also graduated pre-school on Friday. It was just hamburgers and hotdogs, along with my Mozzarella Tomato and Artichoke Salad. Then, that night, my daughter got sick with a fever, headache, and belly ache. She has been sick since, and is just starting to feel better tonight. So, basically I haven’t been cooking and wouldn’t have had anything new to share. Luckily for us all, Christina is here to save the day!

Hi there! I’m Christina from It’s a Keeper, a food and cooking blog where I test recipes to see if they’re (you guessed it…) keepers! Bernadette has graciously let me take over her blog today and share one of my favorite summer recipes with you.

Some of the most popular recipes on my blog, It’s a Keeper, are slow cooker recipe. It’s no wonder. They are easy to make and you don’t have to spend time fussing over them.

I love using my slow cooker – especially during the summer months. Who wants to be inside cooking when it’s so nice outside?! Not me!

This recipe for Slow Cooker Sticky Chicken is one of my family’s favorites. I love it because it uses fresh ginger and I L-O-V-E fresh ginger! It really adds a great flavor to recipes. If you’ve never used it, you should give it a try.

Don’t be scared by this gnarly root-looking. Just use a vegetable peeler (or even the back of a spoon) to peel away the outer layer and you’ll find a bright, fresh and super fragrant flesh.

You can mince it very finely with a knife or use a rasp to finely grate it. I prefer to grate it. If you’re still not convinced to try fresh ginger (or you don’t have any on hand), you can use ground ginger — about a teaspoon should do ya.

Now, back to the chicken…you may be tempted to skip the broiling part of the recipe, but DON’T!  This final step is what makes the recipe.

If you love slow cooker recipes, you have to check out my new Slow Cookin’ Summer series. Each week there will be one or two new slow cooker recipes posted to give you inspiration and help build your collection of easy crock pot recipes.  There’s everything from healthy easy dinner recipes to quick easy dessert recipes to crock pot breakfast recipes.  You can get them all here, all summer long!

So what are you waiting for? You know you want to make these short ribs! Here’s the recipe:


Slow Cooker Sticky Chicken -Guest Post from It's a Keeper
Prep time
Cook time
Total time
Delicious Sticky Chicken cooked in the slow cooker and finished under the broiler for a delicious, crispy finish.
Recipe type: Entree
Serves: 4
  • ¾ cup brown sugar
  • ¼ cup soy sauce
  • 2 tablespoons of minced ginger
  • 4 cloves of garlic, minced
  • ½ teaspoon of cayenne pepper
  • 3 lbs chicken, breast, thighs, legs, etc.
  • ¼ cup water
  • ¼ cup tomato paste
  1. Combine ¼ cup sugar,  2 tablespoon soy sauce , ginger, garlic, and cayenne pepper. Add chicken and toss to coat.
  2. Place in a slow cooker and cook on low for about 4 hours or until done.
  3. When done place chicken in a broiler proof dish.  Combine remaining ½ cup sugar, water, and tomato paste, and remaining soy sauce. Brush on chicken and cook under the broiler for about 5 minutes or until chicken is slightly crisp.  Keep a close watch on the chicken under the broiler.
Recipe courtesy of Christina at It's A Keeper


Pan Seared Pork Cutlet with Black Eyed Pea Salsa – Guest Post from Spatulas On Parade

My summer is almost in full swing now, and I’m busier than ever! If you followed along last year, you know I had some wonderful friends fill in once a week for me with a guest post, and the same is happening this year. I think it’s great because it gives me a chance to showcase some of my favorite bloggers, they get to possibly reach a new audience, and you get some great new recipes that I might not make myself! I’m kicking off my summer guest posters today with the awesome Dawn from Spatulas On Parade, and some very delicious sounding Pan Seared Pork Cutlets with Black Eyed Pea Salsa. Enjoy!
pan seared pork cutlet with black eyed pea salsa #SpatulasOnParade
Hi everyone! I’m Dawn from Spatulas On Parade. I’d like to thank Bernadette for asking and allowing me to be her first guest host of the summer. Summer time is so busy for most people and as a blogger I appreciate the opportunity to speak to a new audience. And I’m sure she enjoys the break.
This recipe is not like my normal supper time fare, as I have not cooked pork in YEARS except for bacon and the once-in-a-blue-moon sausage. However, I was seriously looking for something different. I browsed through some old recipe books, looked in my cupboard, scanned the freezer…nothing jumped out at me. Then I thought about black eyed peas. WHY? I am not a fan, ask my family, but they were calling to me.
Now, how to make them so they were not just a “bowl of beans” was the question. How about in a salsa?! That’s the ticket. My husband’s aunt had been talking about a pork roast for about a week and got me thinking, how about pork cutlets.
So off to the store I went with ingredient list in hand, oh yeah I made that before I left. Got what I needed and began to prepare our “out-of-the-ordinary” supper.
This doesn’t take long and was really good.
Pan Seared Pork Cutlet with Black Eyed Pea Salsa - Guest Post from Spatulas On Parade
Prep time
Cook time
Total time
Pork Cutlets with a flavorful Black Eyed Pea Salsa
Recipe type: Entree
Serves: 4
  • 4 pork cutlets (more depending on how many you're feeding)
  • 1 can black eyed peas, rinsed and drained
  • 1 jalapeno, seeded and diced
  • 1 onion, chopped
  • 2 cloves of garlic minced
  • ½ cup Canadian bacon, chopped
  • ¼ tsp cumin
  • ¼ tsp pepper
  • 1 can no salt whole tomatoes (14 oz)
  • ⅓ cup chopped cilantro
  1. In a large skillet or sauce pan, saute your Canadian bacon, onion and garlic with a dab of oil. Stir in your garlic after a couple of minutes and saute, be careful not to burn the garlic. Stir in your spices and chop your tomatoes, I crushed mine with my hand. Stir well. Allow this to simmer while you cook the pork cutlets. Lastly before serving stir in the jalapeno and cilantro. Serve on top of your pork cutlet.
  2. For the pork I just seasoned it with a sprinkle of garlic powder and fresh cracked black pepper, seared it in a hot pan on each side and cooked it for 3 minutes per side. I do this while the salsa is simmering, .you can prepare the salsa earlier and allow it to cool if you like, we ate it warm.
  3. /4 cup of salsa only has 42 calories, 3.2g protein, makes 3½ cups prepared salsa

Cajun Crab

A few years ago my husband and I went to a St. Patrick’s Day parade and met up with some friend’s. After the parade we all went to a local restaurant called Kelsey’s where I ordered the most amazingly good Cajun clams. I tried to recreate the recipe once, but then I forgot about it. Two years and a food blog later, and my friend Kim from Cravings of a Lunatic asked a group of us to write seafood recipes as guest posts on her blog. Kim and her daughter are allergic to seafood. Good thing I’m not because I love it!

Plated Cajun Crab

As soon as Kim asked us to post I knew I was going to make that Cajun Crab. Yep, that’s right, I forgot it was clams I had and not crab right up until I was almost ready to make it for her post! I decided it would be great anyway!

This recipe is so incredibly simple and yet so delicious and flavorful that it makes a perfect dish for a special occasion. Butter mixed with Cajun spices, fresh crab meat,  a little thinly sliced scallion, and Parmesan cheese. That’s it! Go on, head over to Cravings of a Lunatic for the full recipe for Cajun Crab! Don’t forget to come back and tell me what you think.

Raw Delicious Healthy and Fudgy Brownies

Summer’s all but over :( Today’s guest post is the last of my summer guest posters, wow that went fast! I hope you enjoyed all the different recipes that were shared, so many different things :) Last, but definitely not least, I leave you with April from My Real Food Family.

Thanks to My Crazy Kitchen for allowing me to guest post today! Just a little about me:


Hi! My name is April Mims from My Real Food Family. I live in Texas (where it’s about a billion degrees right now) with my husband, 2 daughters (1 is away at college), 2 cats, and 1 dog. As a busy mom and distance runner with very minimal cooking skills (and by minimal I mean none) and extremely limited time, I often turned to convenience foods that were so unhealthy for us and loaded with artificial ingredients. Just read the ingredient list on some foods – I couldn’t even pronounce many of them! So I began the quest to switch my family over to all real foods. Once we started, it wasn’t as bad as we thought. Actually, it was quite good! After a while I actually started craving vegetables and healthy foods! Who knew vegetables could be this good and just as easy to cook?!? So now between work, life, and marathon training, I experiment with healthy food recipes and blog about them. You might even be surprised at the healthy foods that you can sneak in without anyone knowing that it’s healthy! This is definitely one of those recipes that you would never know that was healthy!

Check out my blog, Facebook, and Pinterest for all of my easy real food recipes and some fitness motivation!

One of the hard things about starting to clean up my diet was giving up sweets. True, certain desserts can be cleaned up so they are healthier but most of the time it’s just not the same. I finally found a healthy dessert that is even better than the original. Yes, I said it, these brownies are better than traditional brownies. They taste just as good (or better) as other brownies but only have 3 ingredients and require no baking (considering it’s been 100 plus degrees here for weeks, turning the oven on to 350 degrees held absolutely no appeal to me). No bake brownies, you say? How is that possible? Well, they don’t have eggs or oil or anything that requires any baking. That means that you can down to the real business of eating them and not having to wait for them to cool! Because dates are naturally so sweet, you don’t need to add any refined sugar. These brownies really are a guilt-free dessert! And because they don’t have any flour or eggs, they are perfect for our gluten-free and vegan friends!


Raw Delicious Healthy and Fudgy Brownies

(makes about 16 brownies, depending on what size pan you use and what size brownie you consider a serving :))


2 cups of walnuts

24 medjool dates, halved with pits removed

1 cup unsweetened cocoa powder

1/4 cup sliced almonds (optional – I added since we like nuts in our brownies)


Add walnuts to food processor and chop until powder-like. Add in cocoa powder and combine. Add dates to food processor and combine thoroughly. I only add 2-3 dates at a time to not overwork my Ninja. If you want to add almonds, do it now and mix slightly. Scoop mixture into a parchment paper lined pan and press down. Refrigerate for about 20 minutes to allow to harden some. Cut and enjoy!


Carrots and Broccoli with Toasted Mustard Seeds and Curry Leaves- Guest Post from Cooking in Westchester

With summer coming to an end, things have been even more hectic than usual! Although summer is my favorite time of year, the good news is I should be getting back to more regular posting soon.  Today I have a guest post from Cooking in Westchester, here with a great side dish!

I am happy that this year, we have done a good job of merging our flavors and spices into the children’s meals, making a lot of them all purpose family meals. This becomes especially important during the early weeks of the back to school routine, which often take a little time to sink into.

It is always lovely to have fresh vegetables around, it allows for quick and spontaneous creativity. This broccoli and carrot stir fry is a new-comer in the kitchen, redolent with garlic and toasted mustard seeds and some curry leaves. I was actually thrilled to have my daughter comment on how much she liked the smell of curry leaves when they were cooking.

With flavors, the kids are also a tag team, with older one leading the charge. This works both ways, the good news is that when she approves of something the younger one is usually happy to jump on the bandwagon. The reverse is not always true. Well, today curry leaves however passed the muster and this bright and nutritious dish has been inducted into the, “household staples” hall of fame.

Here is the recipe, which I finished off with a nice touch of red pepper flakes and a good squirt of lime juice for us grown-ups.

Stir Fry

Carrots and Broccoli with Toasted Mustard Seeds and Curry Leaves

Prep Time: 15 minutes

Cook Time: 20 minutes

Serves 4


6 medium sized carrots (about ¾ pound)

½ pound of broccoli florets (you can use the tender leaves, too, if you are using garden fresh broccoli)

3 tablespoons oil (preferably olive oil)

1 teaspoon black mustard seeds

2 teaspoon freshly grated ginger

3 pods minced garlic

10 curry leaves

Salt to taste

1 teaspoon freshly ground coriander

1 teaspoon red pepper flakes

Lime or lemon juice

Method of Preparation

  1. Peel the carrots and cut into a dice.
  2. Chop the broccoli into small pieces.
  3. Heat the oil on medium heat for about 1 minute and add in the mustard seeds and wait until they crackle.
  4. Add in the ginger and garlic and gently stir until very aromatic.
  5. Add in the curry leaves and add in the carrots and stir well.
  6. Stir in the salt and cover and cook on low for 3 to 4 minutes.
  7. Mix in the broccoli florets and the leaves (if using) and stir in the coriander powder.
  8. Cook for another 5 minutes, until the vegetables are tender crisp.
  9. Stir in the red pepper flakes and squeeze in the lime juice and serve.