At Crafty Cottage

Category: Crafty Cooking

  • Fall’s Bounty on Your Plate: A Culinary Adventure Through Seasonal Produce

    Fall’s Bounty on Your Plate: A Culinary Adventure Through Seasonal Produce

    As the air turns brisk and leaves transform into a tapestry of warm colors, the enchanting season of fall brings with it a harvest of nature’s finest treasures. Fall’s Bounty on Your Plate.

    From earthy root vegetables to the sweetness of orchard fruits, autumn’s bounty beckons to be savored in a multitude of delectable ways.

    In this post, we embark on a culinary journey that celebrates fall’s seasonal produce with a collection of breakfast, lunch, dinner, dessert, and refreshing juice/shake recipes, all while sprinkling in some interesting Fall facts and tidbits.

    Fall’s Bounty on Your Plate…

    Fall’s Bounty Breakfast

    Cinnamon Apple Oatmeal:

    Ingredients:

    • 1 cup rolled oats
    • 2 cups almond milk
    • 1 apple, peeled, cored, and diced
    • 1 teaspoon ground cinnamon
    • 2 tablespoons maple syrup
    • Chopped nuts and dried cranberries for topping
    Fall's Bounty on Your Plate

    Instructions:

    • In a saucepan, combine oats and almond milk. Cook over medium heat until creamy.
    • Stir in diced apple, ground cinnamon, and maple syrup.
    • Cook for a few more minutes until the apples are tender.
    • Serve hot with chopped nuts and dried cranberries on top.

    The full moon closest to the autumnal equinox is known as the “Harvest Moon.” Unlike other full moons, the Harvest Moon rises shortly after sunset, allowing farmers to work late into the evening using its natural light.

    Pumpkin Spice Smoothie Bowl:

    Ingredients:

    • 1/2 cup canned pumpkin puree
    • 1 banana
    • 1/2 cup Greek yogurt
    • 1/2 cup almond milk
    • 1 teaspoon pumpkin spice blend
    • Toppings: granola, chopped pecans, and a drizzle of honey

    Instructions:

    • Blend pumpkin puree, banana, Greek yogurt, almond milk, and pumpkin spice until smooth.
    • Pour into a bowl and top with granola, chopped pecans, and a drizzle of honey.

    Sir Isaac Newton’s discovery of gravity is said to have been inspired by a falling apple. This iconic event, which led to the formulation of the laws of motion, reportedly happened under the branches of an apple tree in the fall of 1666.

    Maple Pecan Pancakes:

    Ingredients:

    • 1 cup all-purpose flour
    • 2 tablespoons granulated sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup buttermilk
    • 1 large egg
    • 2 tablespoons melted butter
    • 1/4 cup chopped pecans
    • Maple syrup for serving

    Instructions:

    In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

    In another bowl, whisk buttermilk, egg, and melted butter.

    Combine wet and dry ingredients, then fold in chopped pecans.

    Cook pancakes on a griddle and serve with maple syrup.

    Fall marks the season of incredible animal migrations. Monarch butterflies embark on their astonishing journey of up to 3,000 miles from North America to Mexico, while various bird species cover thousands of miles on their migration routes.

    Fall's Bounty on Your Plate

    Sweet Potato and Sausage Breakfast Hash:

    Ingredients:

    • 2 cups diced sweet potatoes
    • 1/2 pound breakfast sausage
    • 1 red bell pepper, diced
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • Salt and pepper to taste
    • Fresh parsley for garnish

    Instructions:

    • In a skillet, cook breakfast sausage until browned. Remove and set aside.
    • In the same skillet, sauté sweet potatoes, bell pepper, and onion until tender.
    • Add minced garlic, smoked paprika, salt, and pepper. Cook for another minute.
    • Stir in cooked sausage. Serve hot, garnished with fresh parsley.

    Fall wouldn’t be complete without pumpkins, and they’ve achieved quite the status. The world record for the heaviest pumpkin ever grown weighs in at over 2,600 pounds, showcasing the incredible feats of agricultural prowess.

    Fall’s Bounty Lunch

    Butternut Squash and Apple Soup:

    Ingredients:

    • 1 butternut squash, peeled, seeded, and cubed
    • 2 apples, peeled, cored, and chopped
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 4 cups vegetable broth
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • Salt and pepper to taste
    • Greek yogurt and chopped chives for garnish

    Instructions:

    • In a pot, sauté onion and garlic until softened.
    • Add butternut squash, apples, vegetable broth, cinnamon, and nutmeg.
    • Simmer until squash and apples are tender.
    • Use an immersion blender to puree the soup until smooth.
    • Season with salt and pepper. Serve with a dollop of Greek yogurt and chopped chives.

    During the fall equinox, day and night are nearly equal in length all over the world. This astronomical event occurs around September 22-23 in the Northern Hemisphere and March 20-21 in the Southern Hemisphere.

    Harvest Quinoa Salad:

    Ingredients:

    • 1 cup cooked quinoa
    • 1 cup roasted Brussels sprouts, halved
    • 1/2 cup pomegranate seeds
    • 1/2 cup toasted pecans, chopped
    • 1/4 cup crumbled feta cheese
    • 2 tablespoons balsamic vinaigrette
    Fall's Bounty on Your Plate

    Instructions:

    • In a large bowl, combine cooked quinoa, roasted Brussels sprouts, pomegranate seeds, toasted pecans, and crumbled feta cheese.
    • Drizzle with balsamic vinaigrette and toss to combine.
    • Enjoy a nutrient-packed salad that captures the essence of fall.

    During the fall equinox, day and night are nearly equal in length all over the world. This astronomical event occurs around September 22-23 in the Northern Hemisphere and March 20-21 in the Southern Hemisphere.

    Mushroom and Spinach Stuffed Acorn Squash:

    Ingredients:

    • 2 acorn squash, halved and seeded
    • 2 cups baby spinach
    • 2 cups mushrooms, sliced
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1/2 cup cooked quinoa
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons olive oil
    • Salt and pepper to taste

    Instructions:

    • Preheat your oven to 375°F (190°C).
    • Place acorn squash halves on a baking sheet, cut side down. Roast for 20-25 minutes until tender.
    • In a skillet, sauté onion and garlic until fragrant.
    • Add mushrooms and cook until they release their moisture.
    • Stir in baby spinach and cooked quinoa. Cook until spinach wilts.
    • Remove from heat and stir in Parmesan cheese, olive oil, salt, and pepper.
    • Spoon the filling into the roasted acorn squash halves. Return to the oven for 10 more minutes.
    • Serve as a hearty and wholesome lunch.

    In Celtic tradition, the holiday of Samhain marked the end of the harvest season and the beginning of winter. Bonfires were lit to ward off evil spirits, and the practice eventually influenced modern Halloween festivities.

    Apple and Cheddar Grilled Cheese Sandwich:

    Ingredients:

    • 8 slices whole grain bread
    • 2 apples, thinly sliced
    • 1 cup shredded sharp cheddar cheese
    • 1/4 cup Dijon mustard
    • 2 tablespoons butter
    Fall's Bounty on Your Plate

    Instructions:

    • Spread Dijon mustard on one side of each bread slice.
    • Layer shredded cheddar, apple slices, and more cheddar between two slices of bread, mustard-side in.
    • In a skillet, melt butter over medium heat.
    • Cook sandwiches until bread is golden brown and cheese is melted.
    • Slice and serve a fusion of flavors that epitomizes fall comfort.

    Let us continue our culinary exploration through fall’s bounty with delightful dinner and dessert recipes, along with invigorating juice and protein shake creations. But, before we proceed, did you know that the vibrant fall foliage is a result of trees producing less chlorophyll? This allows the other pigments present in the leaves, such as carotenoids and anthocyanins, to shine through, creating the breathtaking colors we associate with autumn. So, as you savor these fall recipes, take a moment to admire the natural artistry around you.

    Fall’s Bounty Dinner

    Roasted Autumn Vegetable Medley:

    Ingredients:

    • 2 cups butternut squash, peeled and cubed
    • 2 cups Brussels sprouts, halved
    • 2 cups carrots, peeled and sliced
    • 1 red onion, cut into wedges
    • 3 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • Salt and pepper to taste

    Instructions:

    • Preheat your oven to 400°F (200°C).
    • Toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, garlic, dried thyme, salt, and pepper.
    • Spread vegetables on a baking sheet in a single layer.
    • Roast for 25-30 minutes, stirring once, until veggies are tender and slightly caramelized.
    • Serve as a nourishing and hearty dinner side.

    Fall is known for the iconic game of “conkers,” where players string chestnuts and try to break their opponent’s nut. This old British pastime inspired the name for the hard-shelled seeds inside the chestnut fruit.

    Fall's Bounty on Your Plate

    Herb-Roasted Chicken with Root Vegetables:

    Ingredients:

    • 4 chicken thighs, bone-in, skin-on
    • 2 cups baby potatoes, halved
    • 2 cups carrots, peeled and sliced
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • Salt and pepper to taste

    Instructions:

    • Preheat your oven to 375°F (190°C).
    • In a bowl, toss baby potatoes, carrots, onion, and garlic with olive oil, dried rosemary, dried thyme, salt, and pepper.
    • Arrange chicken thighs on top of the vegetables on a baking sheet.
    • Roast for 35-40 minutes, until chicken is cooked through and vegetables are tender.
    • Serve a comforting meal that embodies the essence of fall.

    Fall’s cooler temperatures are a welcome change after the heat of summer. The phrase “sweater weather” perfectly captures the comfort of wrapping up in cozy knitwear and sipping warm beverages.

    Creamy Pumpkin Risotto:

    Ingredients:

    • 1 cup Arborio rice
    • 1/2 cup canned pumpkin puree
    • 4 cups vegetable broth
    • 1/2 cup dry white wine
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons butter
    • 1 teaspoon dried sage
    • Salt and pepper to taste

    Instructions:

    • In a pot, sauté onion and garlic in butter until translucent.
    • Add Arborio rice and cook for a few minutes until slightly toasted.
    • Pour in white wine and cook until absorbed.
    • Gradually add vegetable broth, stirring until absorbed before adding more.
    • Stir in pumpkin puree, dried sage, salt, and pepper.
    • Finish with grated Parmesan cheese for a velvety and flavorful risotto.

    Fall is also the season of grape harvests in many wine-growing regions, leading to vibrant festivals known as “wine harvest” or “vendemmia” celebrations in Italy, where locals gather to pick grapes and enjoy the harvest’s first fruits.

    Fall Harvest Stuffed Bell Peppers:

    Fall's Bounty on Your Plate

    Ingredients:

    • 4 bell peppers, halved and seeds removed
    • 1 cup cooked quinoa
    • 1 cup black beans, drained and rinsed
    • 1 cup corn kernels (fresh, frozen, or canned)
    • 1/2 cup diced tomatoes
    • 1/2 cup shredded Monterey Jack cheese
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • Salt and pepper to taste

    Instructions:

    • Preheat your oven to 375°F (190°C).
    • In a bowl, combine cooked quinoa, black beans, corn, diced tomatoes, shredded cheese, ground cumin, chili powder, salt, and pepper.
    • Fill bell pepper halves with the quinoa mixture.
    • Place stuffed peppers in a baking dish and cover with aluminum foil.
    • Bake for 25-30 minutes, then uncover and bake for an additional 10 minutes.
    • Serve these colorful stuffed peppers as a wholesome dinner option.

    Fall’s Bounty Dessert

    Apple Crisp:

    Ingredients:

    • 4 cups apples, peeled, cored, and sliced
    • 1 tablespoon lemon juice
    • 1/2 cup rolled oats
    • 1/4 cup all-purpose flour
    • 1/4 cup brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup cold butter, diced
    • Vanilla ice cream or whipped cream for serving

    Instructions:

    • Preheat your oven to 350°F (175°C).
    • Toss sliced apples with lemon juice and place in a baking dish.
    • In a bowl, combine oats, flour, brown sugar, cinnamon, and nutmeg.
    • Cut in cold butter until mixture resembles coarse crumbs.
    • Sprinkle the oat mixture over the apples.
    • Bake for 30-35 minutes, until the apples are tender and the topping is golden.
    • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

    Pumpkin Cheesecake Bars:

    Fall's Bounty on Your Plate

    Ingredients:

    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, melted
    • 16 ounces cream cheese, softened
    • 1 cup canned pumpkin puree
    • 1/2 cup granulated sugar
    • 1/4 cup brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon pumpkin pie spice

    Instructions:

    • Preheat your oven to 350°F (175°C).
    • In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter.
    • Press the mixture into the bottom of a greased baking pan.
    • In a separate bowl, beat cream cheese, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and pumpkin pie spice until smooth.
    • Pour the cream cheese mixture over the crust.
    • Bake for 30-35 minutes, until the center is set.
    • Allow to cool, then refrigerate before cutting into bars.

    Cranberry-Pear Crumble:

    Ingredients:

    • 4 cups fresh or frozen cranberries
    • 3 ripe pears, peeled, cored, and diced
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup all-purpose flour
    • 1/2 cup rolled oats
    • 1/4 cup brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/4 cup unsalted butter, cold and diced
    • Vanilla ice cream or whipped cream for serving

    Instructions:

    • Preheat your oven to 375°F (190°C).
    • In a bowl, combine cranberries, diced pears, granulated sugar, and vanilla extract. Spread in a baking dish.
    • In another bowl, mix flour, oats, brown sugar, cinnamon, and salt.
    • Cut in cold butter until the mixture is crumbly.
    • Sprinkle the crumble mixture over the cranberry-pear mixture.
    • Bake for 30-35 minutes, until the top is golden and the filling is bubbly.
    • Serve warm with vanilla ice cream or whipped cream.

    Fall’s Bounty Fresh Juice and Protein Shake

    Apple Cider Protein Shake:

    Ingredients:

    • 1 cup unsweetened apple juice
    • 1 scoop vanilla protein powder
    • 1/2 apple, peeled, cored, and diced
    • 1/2 banana
    • 1/2 teaspoon ground cinnamon
    • Ice cubes

    Instructions:

    • Blend apple juice, protein powder, diced apple, banana, ground cinnamon, and ice cubes until smooth.
    • Enjoy a protein-packed shake with the flavors of fall.

    Spiced Pumpkin Protein Shake:

    Ingredients:

    • 1 cup almond milk
    • 1 scoop pumpkin spice protein powder
    • 1/4 cup canned pumpkin puree
    • 1/2 banana
    • 1/2 teaspoon pumpkin pie spice
    • Ice cubes

    Instructions:

    • Blend almond milk, pumpkin spice protein powder, pumpkin puree, banana, pumpkin pie spice, and ice cubes until well blended.
    • Sip on a protein-rich shake that embodies the essence of autumn.

    Autumn Glow Juice:

    Ingredients:

    • 2 carrots
    • 1 apple, cored and quartered
    • 1 orange, peeled and quartered
    • 1/2 inch ginger root

    Instructions:

    • Run the carrots, apple, orange, and ginger through a juicer.
    • Pour the vibrant juice into a glass and relish the natural energy boost.

    Did you know that the tradition of pumpkin carving originated from an Irish myth about a man named “Stingy Jack”? He tricked the devil and was denied entry into both heaven and hell, so he roamed the earth carrying a carved-out turnip with a burning coal inside. This eerie practice evolved into the pumpkin carving we know today as Jack-o’-lanterns!

    So, as you enjoy these delightful recipes, you’re not only indulging in deliciousness but also immersing yourself in the rich history and wonders of the autumn season. Embrace the bounty of fall on your plate and let each bite remind you of the natural beauty and traditions that make this time of year truly enchanting.

  • Celebrate Ghostbusters Day with Spooktacular Crafts, Activities, and Recipes

    Celebrate Ghostbusters Day with Spooktacular Crafts, Activities, and Recipes

    Ghostbusters Day is fast approaching, and what better way to celebrate than by engaging in a range of exciting crafts, activities, and delicious recipes? Whether you’re a kid or a kid at heart, these themed creations are sure to bring out the inner ghostbuster in you. Get ready to embrace the supernatural as we dive into a world of creativity and culinary delights!

    Ghostbusters Day

    Crafts:

    1. Proton Pack Paper Craft: Create your very own proton pack using paper, markers, and some imagination. Design the iconic backpack and proton wand, and don’t forget to add colorful buttons and switches for that authentic Ghostbusters touch. How to draw…
    2. Slime Sensory Jars: Channel your inner ghost containment specialist by making slime sensory jars. Fill clear jars with homemade slime in various colors and add glitter or small Ghostbusters-themed toys for a spooky touch. Watch as the slime swirls and captures your attention! Make your own Ghostbusters Slime
    Ghostbusters Day

    Activities:

    1. Ghostbusters Scavenger Hunt: Organize a Ghostbusters-themed scavenger hunt. Hide ghost cutouts or Ghostbusters-related items around your home or backyard, and let participants use their proton pack skills to capture them all.
    2. Ghostbusters Movie Marathon: Settle in for a movie marathon featuring the Ghostbusters films and animated series. Create a cozy viewing area with bean bags, blankets, and themed snacks for a day filled with supernatural fun.
    3. Ecto-1 Races: Construct miniature Ecto-1 cars using cardboard or LEGO bricks and have races to see whose vehicle can speed to the finish line the fastest. Set up a Ghostbusters-themed race track complete with obstacles and ghostly surprises.

    Recipes:

    1. Marshmallow Slime Pops: Dip marshmallows into green-colored melted chocolate and add edible eyes for a fun and spooky treat. These slime pops are perfect for satisfying your sweet tooth while paying homage to the iconic green goo from the films.
    2. Ectoplasm Punch: Mix together lime sherbet, lemon-lime soda, and pineapple juice for a refreshing and vibrant green punch. Serve it in ghost-shaped cups and garnish with gummy worms for an extra eerie touch.
    3. Stay Puft Marshmallow Treats: Make rice cereal treats but shape them into adorable Stay Puft Marshmallow Man figures. Use marshmallows, melted white chocolate, and colored icing to bring these iconic characters to life.

    Ghostbusters Day celebration to include New York City film location tour (<<< link)

    Conclusion:

    As Ghostbusters Day approaches, it’s time to immerse yourself in a world of ghostly fun with these crafts, activities, and recipes. From crafting your own proton pack to enjoying Ghostbusters-themed treats, there’s something for everyone to enjoy. Whether you’re reliving childhood memories or introducing a new generation to the Ghostbusters franchise, these activities are sure to make your celebrations spooktacular. So gather your friends and family, channel your inner ghostbuster, and let the festivities begin!

  • Spooktacular Halloween Fun: Crafts, Recipes, and Activities for All Ages

    Spooktacular Halloween Fun: Crafts, Recipes, and Activities for All Ages

    I am an Amazon Affiliate. If you choose to click a link on this page and make a purchase I could make a commission at no extra cost to you.

    Halloween is just around the corner, and what better way to celebrate than by engaging in a variety of fun and spooky crafts, whipping up delicious treats, and partaking in thrilling activities? In this blog post, we will delve into a collection of the best Halloween crafts, recipes, and activities to ensure a frightfully good time for everyone. So grab your supplies, put on your creative hat, and let’s dive into the world of Halloween magic!

    Spooktacular Halloween Fun…

    Spooktacular Halloween Fun Crafts:

    Paper Plate Pumpkin:

    Supplies:

    Instructions:

    • Cut out eyes, nose, and a mouth from the paper plates.
    • Use the black marker to add details such as eyebrows and teeth.
    • Cut a stem shape from the green construction paper and glue it onto the top of the plate.
    • Hang your paper plate pumpkins on the wall or use them as festive table decorations.
    Candy Corn Wreath:

    Supplies:

    Instructions:

    • Cut the foam sheets into candy corn shapes: a wide orange triangle, a narrower white triangle, and a smaller yellow triangle.
    • Glue the candy corn pieces onto the foam wreath form, alternating colors to create a candy corn pattern.
    • Attach a ribbon to the top of the wreath for hanging, and display it on your front door to welcome trick-or-treaters.
    Egg Carton Bats:

    Supplies:

    • Egg cartons
    • Black construction paper (refer back to “Paper plate pumpkin” for this link)
    • Scissors (refer back to “Candy corn wreath” for this link)
    • Glue (same as above)

    Instructions:

    • Cut out individual sections of the egg carton to create bat shapes.
    • Paint the egg carton sections black and let them dry.
    • Glue googly eyes onto each bat.
    • Cut wings out of black construction paper and attach them to the sides of the bats.
    • Attach a string or fishing line to hang the bats from the ceiling or trees for a spooky effect.
    Spooktacular Halloween Fun

    Recipes:


    Spider Cookies:

    Ingredients:

    • Pretzel sticks

    Instructions:

    • Gently separate the chocolate sandwich cookies.
    • Break pretzel sticks in half and insert four halves into each side of the cookie to create spider legs.
    • Dab a small amount of chocolate frosting on the back of candy eyes and stick them onto the cookie.
    • Allow the frosting to set, and you’ll have adorable and delicious spider cookies ready to be devoured.

    Eyeball Punch:

    Ingredients:

    • Lime sherbet
    • Lemon-lime soda
    • Gummy eyeballs

    Instructions:

    • Scoop lime sherbet into a punch bowl.
    • Pour lemon-lime soda over the sherbet.
    • Drop gummy eyeballs into the punch for a creepy touch.
    • Stir gently, and serve in cups garnished with additional gummy eyeballs for a spooktacular Halloween beverage.

    Witch Hat Cupcakes:

    Ingredients:

    • Chocolate cupcakes
    • Chocolate frosting
    • Chocolate wafer cookies
    • Orange icing or candy melts

    Instructions:

    • Frost the chocolate cupcakes with chocolate frosting.
    • Take a chocolate wafer cookie and attach it to the top of the cupcake using frosting as the adhesive.
    • Pipe an orange icing or melted candy melt buckle onto the wafer cookie to create a witch hat.
    • Allow the decorations to set, and you’ll have adorable witch hat cupcakes to enchant your guests with.
    Spooktacular Halloween Fun

    Spooktacular Halloween Fun Activities:


    Haunted House Construction:

    Location:

    • Your backyard or a designated area indoors

    Supplies:

    • Cardboard boxes
    • Scissors (refer back to “candy corn wreath” for this link)

    Tape Instructions:

    • Gather cardboard boxes of different sizes.
    • Cut out windows and doors in the boxes.
    • Paint the boxes in eerie colors and add spooky details using craft supplies.
    • Assemble the boxes to create a haunted house structure.
    • Set up your haunted house in the designated area and invite friends and family to walk through the spine-chilling creation.

    Pumpkin Patch Visit:

    Location:

    • Local pumpkin patch or farm

    Activities:

    • Explore the pumpkin patch and choose the perfect pumpkins for carving or decorating.
    • Enjoy hayrides or corn mazes offered at the location.
    • Participate in fun fall activities such as apple picking or petting zoos, if available.
    • Capture memorable photos amidst the vibrant autumn scenery.

    Ghost Storytelling:

    Location:

    • Backyard or around a campfire

    Supplies:

    • Blankets or camping chairs
    • Flashlights Instructions:
    • Gather around a cozy spot and dim the lights.
    • Take turns telling spooky ghost stories.
    • Use flashlights to create eerie lighting effects and set the mood.
    • Encourage creativity and imagination to make the stories thrilling and spine-tingling.


    Conclusion:

    With these fantastic Halloween crafts, delicious recipes, and engaging activities, you’re bound to have a hauntingly delightful Halloween season. Whether you’re creating paper plate pumpkins, baking spooky treats, or embarking on thrilling adventures, the spirit of Halloween will fill the air. So gather your loved ones, explore local pumpkin patches, and indulge in the festive spirit. Happy Halloween!

    Halloween Crafts for Kids: 50 Spooky Projects!

    These next few images are links to the Halloween decor in my Shopify store. Go check it out by clicking each image! More to be added soon.

  • Easy and Delicious Slow Cooker Recipes for Busy Moms

    Easy and Delicious Slow Cooker Recipes for Busy Moms

    Slow Cooker Recipes

    There are affiliate links in this post. If you click one and make a purchase I could earn a commission at no extra cost to you.

    Life as a busy mom can be a whirlwind of responsibilities, leaving little time for elaborate meal preparations. But who says you have to sacrifice flavor and nutrition when you’re short on time? Enter the magical world of slow cooker recipes, where you can create mouthwatering dishes with minimal effort. In this blog post, we’ve curated a collection of quick and easy slow cooker recipes specifically designed to make life easier for busy moms like you.

    The beauty of slow cooker meals lies in their simplicity. With just a few ingredients and a trusty slow cooker, you can whip up wholesome and satisfying meals that your family will love. Whether you’re craving comforting stews, tender meats, flavorful curries, or even crowd-pleasing sandwiches, we’ve got you covered. These recipes are not only convenient but also packed with the kind of homemade goodness that will make your taste buds dance.

    Imagine coming home to the enticing aroma of tender pulled pork, the flavors of a hearty beef stew simmering all day long, or a fragrant vegetable curry waiting to be devoured. With our carefully selected slow cooker recipes, you can take the stress out of mealtime and enjoy more quality time with your loved ones. So, dust off your slow cooker, stock up on a few key ingredients, and get ready to impress your family with these delicious, hassle-free meals. Let’s dive in and discover the joy of effortless cooking with our collection of slow-cooker recipes for busy moms!



    Chicken Tacos

    Ingredients:

    • 1 pound boneless, skinless chicken breasts
    • 1 packet taco seasoning
    • 1 cup salsa
    • Tortillas
    • Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole

    Instructions:

    1. Place the chicken breasts in the slow cooker.
    2. Sprinkle the taco seasoning evenly over the chicken.
    3. Pour the salsa on top of the chicken.
    4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
    5. Use two forks to shred the chicken in the slow cooker.
    6. Serve the shredded chicken in tortillas, and add your favorite toppings such as lettuce, tomatoes, cheese, sour cream, and guacamole.


    Beef Stew

    Ingredients:

    • 1.5 pounds beef stew meat, cubed
    • 1 onion, chopped
    • 2 carrots, sliced
    • 2 potatoes, cubed
    • 2 cups beef broth
    • 1 can diced tomatoes
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme
    • Salt and pepper to taste

    Instructions:

    1. Place the beef stew meat, onion, carrots, potatoes, beef broth, diced tomatoes, garlic, thyme, salt, and pepper in the slow cooker.
    2. Stir everything together to combine.
    3. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
    4. Taste and adjust the seasoning if needed.
    5. Serve the beef stew hot, and enjoy!


    Pulled Pork

    Ingredients:

    • 3 pounds pork shoulder or pork butt
    • 1 onion, sliced
    • 1 cup BBQ sauce
    • 1/4 cup apple cider vinegar
    • 1/4 cup brown sugar
    • 1 tablespoon mustard
    • Salt and pepper to taste

    Instructions:

    1. Place the pork shoulder or pork butt in the slow cooker.
    2. Spread the sliced onion over the pork.
    3. In a separate bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, mustard, salt, and pepper.
    4. Pour the BBQ sauce mixture over the pork and onion in the slow cooker.
    5. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily pulled apart.
    6. Use two forks to shred the pork in the slow cooker, and mix it with the sauce.
    7. Serve the pulled pork on buns or rolls, and enjoy the delicious BBQ flavor.



    Vegetable Curry

    Ingredients:

    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2 carrots, sliced
    • 1 red bell pepper, diced
    • 1 zucchini, diced
    • 1 can chickpeas, drained and rinsed
    • 1 can of coconut milk
    • 2 tablespoons curry powder
    • 1 teaspoon turmeric
    • 1 teaspoon cumin
    • Salt to taste
    • Cooked rice or naan bread for serving

    Instructions:

    1. Place the chopped onion, minced garlic, sliced carrots, diced red bell pepper, diced zucchini, drained chickpeas, coconut milk, curry powder, turmeric, cumin, and salt in the slow cooker.
    2. Stir everything together to combine.
    3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender and the flavors have melded together.
    4. Taste the curry and adjust the seasoning if needed.
    5. Serve the vegetable curry over cooked rice or with naan bread on the side.


    Chicken Noodle Soup

    Ingredients:

    • 1 pound boneless, skinless chicken breasts
    • 4 cups chicken broth
    • 3 carrots, sliced
    • 3 stalks celery, sliced
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 bay leaf
    • Salt and pepper to taste
    • 8 ounces egg noodles
    • Fresh parsley for garnish

    Instructions:

    1. Place the chicken breasts, chicken broth, sliced carrots, sliced celery, chopped onion, minced garlic, dried thyme, bay leaf, salt, and pepper in the slow cooker.
    2. Stir everything together to combine.
    3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
    4. Remove the cooked chicken from the slow cooker and shred it using two forks.
    5. Return the shredded chicken to the slow cooker and add the egg noodles.
    6. Cover the slow cooker and cook on high for an additional 15-20 minutes, or until the noodles are cooked.
    7. Taste the soup and adjust the seasoning if needed.
    8. Ladle the chicken noodle soup into bowls, garnish with fresh parsley, and serve hot.

    Meatball Subs

    Ingredients:

    • 1 pound ground beef
    • 1/2 cup bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup milk
    • 1 egg
    • 2 cloves garlic, minced
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    • 1 jar marinara sauce
    • Sub rolls
    • Sliced mozzarella cheese

    Instructions:

    1. In a mixing bowl, combine the ground beef, bread crumbs, grated Parmesan cheese, milk, egg, minced garlic, dried basil, dried oregano, salt, and pepper. Mix until well combined.
    2. Shape the mixture into meatballs of your desired size.
    3. Place the meatballs in the slow cooker and pour the marinara sauce over them.
    4. Stir gently to coat the meatballs in the sauce.
    5. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the meatballs are cooked through.
    6. Preheat the oven to broil.
    7. Slice the sub rolls and place the meatballs with some sauce on each roll.
    8. Top with sliced mozzarella cheese.
    9. Place the assembled meatball subs on a baking sheet and broil for a few minutes, until the cheese is melted and bubbly.
    10. Serve the meatball subs hot and enjoy!

    Teriyaki Chicken

    Ingredients:

    • 1.5 pounds boneless, skinless chicken thighs
    • 1/2 cup soy sauce
    • 1/4 cup honey
    • 1/4 cup rice vinegar
    • 2 cloves garlic, minced
    • 1 teaspoon grated fresh ginger
    • 1 tablespoon cornstarch
    • Optional toppings: sliced green onions, sesame seeds

    Instructions:

    1. Place the chicken thighs in the slow cooker.
    2. In a bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
    3. Pour the teriyaki sauce over the chicken
    4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and fully cooked.
    5. Remove the chicken from the slow cooker and shred it using two forks.
    6. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry.
    7. Pour the liquid from the slow cooker into a saucepan and bring it to a simmer over medium heat.
    8. Slowly whisk in the cornstarch slurry and continue to cook until the sauce thickens.
    9. Add the shredded chicken back into the slow cooker and pour the thickened teriyaki sauce over it. Stir well to coat the chicken.
    10. Cover the slow cooker and cook for an additional 30 minutes on low to allow the flavors to blend.
    11. Serve the teriyaki chicken over steamed rice or with your favorite stir-fried vegetables.
    12. Garnish with sliced green onions and sesame seeds, if desired.

    Mexican Shredded Chicken

    Ingredients:

    • 1.5 pounds boneless, skinless chicken breasts
    • 1 can diced tomatoes with green chilies
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1/2 teaspoon paprika
    • Salt and pepper to taste
    • Optional toppings: diced avocado, shredded cheese, chopped cilantro, lime wedges

    Instructions:

    1. Place the chicken breasts in the slow cooker.
    2. Add the diced tomatoes with green chilies, chopped onion, minced garlic, chili powder, cumin, paprika, salt, and pepper.
    3. Stir everything together to evenly distribute the spices and tomatoes.
    4. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
    5. Use two forks to shred the chicken directly in the slow cooker.
    6. Stir the shredded chicken in the flavorful sauce to coat it well.
    7. Serve the Mexican shredded chicken in tacos, burritos, quesadillas, or over rice.
    8. Top with diced avocado, shredded cheese, chopped cilantro, and a squeeze of lime juice for added freshness.



    BBQ Ribs

    Ingredients:

    • 2 racks of baby back ribs
    • 1 cup BBQ sauce
    • 1/4 cup brown sugar
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • Salt and pepper to taste

    Instructions:

    1. Remove the membrane from the back of the ribs by lifting a corner with a knife and then gripping it with a paper towel to pull it off.
    2. Season the ribs with salt and pepper.
    3. In a bowl, whisk together the BBQ sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, and onion powder.
    4. Place the ribs in the slow cooker, and pour the BBQ sauce mixture over them.
    5. Make sure the ribs are coated evenly with the sauce.
    6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the ribs are tender and the meat is falling off the bone.
    7. Preheat the oven to broil.
    8. Carefully transfer the cooked ribs onto a baking sheet lined with aluminum foil.
    9. Brush the ribs with additional BBQ sauce from the slow cooker.
    10. Broil the ribs for a few minutes, until the sauce caramelizes and forms a sticky glaze.
    11. Slice the ribs
    12. Serve the BBQ ribs hot, garnished with additional BBQ sauce and your choice of sides such as coleslaw, cornbread, or roasted potatoes.

    Beef and Broccoli

    Ingredients:

    • 1.5 pounds beef chuck roast, thinly sliced
    • 1/2 cup low-sodium soy sauce
    • 1/4 cup hoisin sauce
    • 2 tablespoons honey
    • 2 cloves garlic, minced
    • 1 teaspoon grated fresh ginger
    • 1 cup beef broth
    • 2 tablespoons cornstarch
    • 4 cups broccoli florets
    • Cooked rice for serving

    Instructions:

    1. In a mixing bowl, whisk together the soy sauce, hoisin sauce, honey, minced garlic, grated ginger, and beef broth.
    2. Place the thinly sliced beef in the slow cooker.
    3. Pour the sauce mixture over the beef, making sure it’s fully coated.
    4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the beef is tender.
    5. In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry.
    6. Pour the slurry into the slow cooker and add the broccoli florets.
    7. Stir well to combine and coat the beef and broccoli with the sauce.
    8. Cover the slow cooker and cook on high for an additional 30 minutes, or until the broccoli is cooked to your desired tenderness.
    9. Serve the beef and broccoli over cooked rice, and enjoy!



    Pot Roast

    slow cooker recipes

    Ingredients:

    • 3-4 pounds beef chuck roast
    • 1 onion, sliced
    • 3 carrots, sliced
    • 3 potatoes, cubed
    • 2 cloves garlic, minced
    • 2 cups beef broth
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon tomato paste
    • 1 teaspoon dried thyme
    • Salt and pepper to taste

    Instructions:

    1. Place the beef chuck roast in the slow cooker.
    2. Add the sliced onion, sliced carrots, cubed potatoes, minced garlic, beef broth, Worcestershire sauce, tomato paste, dried thyme, salt, and pepper.
    3. Stir everything together to combine.
    4. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily shreds.
    5. Remove the pot roast from the slow cooker and let it rest for a few minutes.
    6. Slice or shred the beef, according to your preference.
    7. Return the beef to the slow cooker and mix it with the vegetables and the flavorful cooking liquid.
    8. Taste and adjust the seasoning if needed.
    9. Serve the pot roast hot, spooning the tender beef, vegetables, and gravy over mashed potatoes or with crusty bread.

    These slow cooker recipes are perfect for busy moms who want to enjoy delicious, home-cooked meals without spending hours in the kitchen. With minimal effort, you can prepare these meals in the morning and have a satisfying dinner ready for your family by the evening. Enjoy the convenience and comforting flavors of slow cooker cooking!

    Go check out this post on slow cooker recipes too 30+ Dump and Go Slow Cooker Recipes

  • How to Make the Most of Spring’s Seasonal Produce

    How to Make the Most of Spring’s Seasonal Produce

    Spring is a season of renewal and growth, and nowhere is this more evident than in the abundance of Seasonal Produce that becomes available during this time of year. From sweet strawberries and juicy asparagus to vibrant rhubarb and leafy greens, there are plenty of delicious and nutritious options to choose.

    To help you make the most of the season’s bounty, we’ve put together a list of some of our favorite recipes and cooking tips using seasonal produce. So grab your apron and let’s get cooking!

    Seasonal Produce Recipes

    Grilled Asparagus

    Ingredients:

    • 1 bunch asparagus
    • 1 tbsp olive oil
    • Salt to taste

    Instructions:

    1. Preheat the grill to medium-high heat.
    2. Rinse and trim the asparagus spears.
    3. Drizzle with olive oil and season with salt.
    4. Grill for 2-3 minutes per side until tender and slightly charred.
    5. Serve hot as a side dish.
    Rhubarb Compote

    Ingredients:

    • 3 cups fresh rhubarb, chopped
    • 1/4 cup sugar
    • 1/4 cup water

    Instructions:

    1. In a medium-sized pot, combine rhubarb, sugar, and water.
    2. Bring to a boil over medium-high heat, stirring occasionally.
    3. Reduce heat to low and simmer for 15-20 minutes, or until the rhubarb has softened and the mixture has thickened.
    4. Remove from heat and let cool.
    5. Serve the compote as a topping for yogurt or ice cream.

    Seasonal Produce

    Strawberry-Balsamic Salad

    Ingredients:

    • 4 cups fresh spinach
    • 1 pint strawberries, hulled and sliced
    • 1/2 cup crumbled feta cheese
    • 2 tbsp balsamic vinaigrette

    Instructions:

    1. In a large mixing bowl, combine spinach, sliced strawberries, and crumbled feta cheese.
    2. Drizzle balsamic vinaigrette over the top and toss to combine.
    3. Serve chilled as a refreshing salad.


    Garlic Butter Peas

    Ingredients:

    • 2 cups fresh peas, shelled
    • 2 cloves garlic, minced
    • 1 shallot, finely chopped
    • 2 tbsp butter
    • 1 tbsp lemon juice
    • Salt to taste

    Instructions:

    1. In a large skillet, melt butter over medium-high heat.
    2. Add garlic and shallot and sauté until fragrant.
    3. Add peas and sauté for 5-7 minutes, or until tender.
    4. Season with lemon juice and salt to taste.
    5. Serve hot as a side dish or as a topping for pasta.
    Strawberry-Rhubarb Crisp

    Ingredients:

    • 2 cups fresh strawberries, hulled and sliced
    • 2 cups fresh rhubarb, chopped
    • 1/2 cup all-purpose flour
    • 1/2 cup rolled oats
    • 1/2 cup brown sugar
    • 1/2 cup unsalted butter, chilled and diced
    • 1/2 tsp ground cinnamon
    • Pinch of salt
    Seasonal Produce

    Instructions:

    1. Preheat oven to 375°F.
    2. In a mixing bowl, combine strawberries and rhubarb. Transfer to a 9-inch baking dish.
    3. In a separate bowl, mix flour, oats, brown sugar, cinnamon, and salt.
    4. Cut in butter until mixture becomes crumbly.
    5. Sprinkle topping over the fruit mixture.
    6. Bake for 30-35 minutes, or until the top is golden brown and fruit is tender.
    7. Let cool before serving.

    Grilled Peach Salad

    seasonal produce
    Grilled Peaches

    Ingredients:

    • 4 ripe peaches, halved and pitted
    • 4 cups mixed greens
    • 1/2 cup crumbled goat cheese
    • 1/4 cup slivered almonds
    • 2 tbsp balsamic vinegar
    • 1 tbsp honey
    • 1 tbsp olive oil
    • Salt and pepper to taste

    Instructions:

    1. Preheat grill to medium-high heat.
    2. Brush peach halves with olive oil and grill for 2-3 minutes per side until grill marks appear.
    3. Remove from heat and let cool.
    4. In a mixing bowl, combine mixed greens, crumbled goat cheese, and slivered almonds.
    5. In a separate bowl, whisk balsamic vinegar, honey, and olive oil.
    6. Drizzle dressing over the salad and toss to combine.
    7. Season with salt and pepper to taste.
    8. Serve chilled.

    Roasted Carrot Soup

    seasonal produce

    Ingredients:

    • 1 lb fresh carrots, peeled and chopped
    • 1 onion, chopped
    • 4 garlic cloves, minced
    • 4 cups vegetable broth
    • 1 tbsp olive oil
    • 1 tsp dried thyme
    • Salt and pepper to taste

    Instructions:

    1. Preheat oven to 400°F.
    2. Line a baking sheet with parchment paper.
    3. In a mixing bowl, toss carrots, onion, garlic, olive oil, thyme, salt, and pepper.
    4. Spread out the mixture onto the prepared baking sheet.
    5. Roast for 20-25 minutes or until vegetables are tender and slightly caramelized.
    6. Transfer the mixture to a blender and blend until smooth.
    7. Add vegetable broth and blend again until the soup is smooth.
    8. Pour soup into a pot and heat until warmed through
    9. Serve hot with a garnish of fresh herbs.


    Lemon Asparagus Risotto

    Ingredients:

    • 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
    • 1 cup arborio rice
    • 4 cups vegetable broth
    • 1 onion, chopped
    • 4 garlic cloves, minced
    • 1/4 cup grated Parmesan cheese
    • 2 tbsp unsalted butter
    • 2 tbsp olive oil
    • 2 tbsp fresh lemon juice
    • Salt and pepper to taste
    seasonal produce

    Instructions:

    1. In a large skillet, heat olive oil over medium-high heat.
    2. Add onion and garlic and sauté until fragrant.
    3. Add arborio rice and sauté for 1-2 minutes, or until rice is coated with oil.
    4. Add 1 cup of vegetable broth and stir until absorbed.
    5. Continue to add broth, 1 cup at a time, stirring until absorbed before adding more. 6. After 10 minutes of cooking, add the asparagus pieces and continue to stir and cook for another 5-10 minutes, or until the rice is cooked and tender.
    6. Remove the skillet from heat and stir in Parmesan cheese, butter, and lemon juice.
    7. Season with salt and pepper to taste.
    8. Serve hot with additional grated Parmesan cheese and a drizzle of olive oil.

    Grilled Vegetable Skewers

    Ingredients:

    1. 1 zucchini, sliced
    2. 1 yellow squash, sliced
    3. 1 red onion, cut into chunks
    4. 1 red bell pepper, seeded and cut into chunks
    5. 1 green bell pepper, seeded and cut into chunks
    6. 1/4 cup olive oil
    7. 2 garlic cloves, minced
    8. 2 tbsp balsamic vinegar
    9. 1 tsp dried oregano
    10. Salt and pepper to taste
    seasonal produce

    Instructions:

    1. Preheat the grill to medium-high heat.
    2. In a mixing bowl, combine olive oil, garlic, balsamic vinegar, oregano, salt, and pepper.
    3. Add sliced vegetables and toss to coat.
    4. Thread vegetables onto skewers.
    5. Grill skewers for 10-15 minutes, or until vegetables are tender and slightly charred.
    6. Serve hot with a drizzle of balsamic glaze.

    Cooking Tips:

    1. Buy local and in season: Local, seasonal produce is not only fresher and tastier, but it’s also more nutritious and environmentally friendly.
    2. Store produce properly: Different fruits and vegetables have different storage requirements. Some produce like tomatoes, berries, and avocados should be stored at room temperature, while others like leafy greens and asparagus should be stored in the fridge.
    3. Keep it simple: When cooking with seasonal produce, it’s best to keep things simple and let the natural flavors shine. Don’t over-complicate recipes with too many ingredients or spices.
    4. Experiment with new recipes: Seasonal produce offers a wide variety of flavors and textures to play with. Try new recipes and cooking techniques to discover your favorite ways to prepare each fruit and vegetable.
    5. Don’t waste scraps: Instead of throwing away vegetable scraps like onion skins, carrot tops, and herb stems, use them to make homemade vegetable stock or add them to soups and stews for extra flavor.
    seasonal produce

    By using seasonal produce in your cooking, you’ll not only be getting the freshest and most flavorful ingredients, but you’ll also be supporting local farmers and reducing your carbon footprint. So the next time you’re at the farmers market or grocery store, be sure to stock up on some of these delicious and nutritious spring veggies and fruits. Happy cooking!

    I highly recommend this blog: COOKIE + kait for their Monthly Seasonal Produce Guides <<<click the link to go to their blog.

    If you enjoyed this post please check out the other posts on my blog.

    Thank you for stopping by!!!

  • National Pineapple Upside Down Cake Day: A Delicious Celebration

    National Pineapple Upside Down Cake Day: A Delicious Celebration

    National Pineapple Upside Down Cake Day is celebrated on April 20th every year. This delicious cake has been a favorite of many people for generations. It is made with fresh pineapple, sweet butter, and a fluffy cake mix. The result is a sweet, tangy, and moist cake that is perfect for any occasion. In this blog post, we will discuss the history of pineapple upside down cake, its popularity, and how to make it at home with a tasty recipe.

    History of Pineapple Upside Down Cake

    pineapple upside down cake

    This cake has a long and interesting history. According to historians, it was first created in the 1920s when canned pineapple became widely available. The cake was popularized during the Great Depression because it was an affordable way to use canned pineapple and other ingredients that were easily available. The cake became even more popular in the 1950s when the first boxed cake mixes were introduced.

    Today, this pineapple cake remains a beloved classic dessert that is enjoyed by people of all ages. It is a perfect dessert for special occasions such as birthdays, anniversaries, and holidays. This cake is also a popular choice for potlucks, picnics, and family gatherings.

    Popularity

    Pineapple upside down cake is a classic American dessert that has remained popular for decades. It is a perfect blend of sweet and tangy flavors that are irresistible. This cake is easy to make, and it is a crowd-pleaser. It is also a great way to use up any extra canned pineapple that you may have in your pantry.

    Pineapple Upside Down Cake Recipe

    Now that you know the history and popularity of this cake, let’s get to the fun part- making it! Here is a delicious recipe that you can try at home.

    Ingredients:

    • 1/2 cup unsalted butter
    • 1 cup packed brown sugar
    • 1 can sliced pineapple (20 oz)
    • 1/2 cup maraschino cherries
    • 1 box yellow cake mix (15.25 oz)
    • 3 large eggs
    • 1/3 cup vegetable oil
    • 1 cup water

    Instructions:

    1. Preheat the oven to 350°F. Melt the butter in a 9×13 inch baking pan and spread it evenly across the bottom of the pan.
    2. Sprinkle the brown sugar evenly over the melted butter.
    3. Arrange the sliced pineapple on top of the brown sugar. Place a cherry in the center of each pineapple slice.
    4. In a mixing bowl, combine the cake mix, eggs, oil, and water. Mix until the batter is smooth.
    5. Pour the batter over the pineapple and spread it evenly.
    6. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
    7. Let the cake cool for 10 minutes before inverting it onto a serving plate.
    8. Serve warm and enjoy!

    In conclusion, National Pineapple Upside Down Cake Day is a celebration of a classic American dessert that has been enjoyed for generations. Pineapple upside down cake is a perfect blend of sweet and tangy flavors that is easy to make and loved by many. Whether you are celebrating a special occasion or simply looking for a delicious dessert, pineapple upside down cake is always a great choice.

    pineapple upside down cake
  • Crafty Kitchen: 5 Spinach Recipes for the Creative Home Cook

    Crafty Kitchen: 5 Spinach Recipes for the Creative Home Cook

    Spinach Recipes

    Crafty Kitchen: 5 Spinach Recipes for the Creative Home Cook

    Spinach is a versatile and nutritious leafy green that can be used in a variety of dishes, from salads and smoothies to soups and stews. It’s packed with vitamins and minerals, including iron, calcium, and vitamin K, making it an excellent choice for maintaining good health. In this blog post, we’ll explore some delicious and easy spinach recipes that are sure to please everyone, whether you’re a vegetarian, vegan, or just looking for a healthy and tasty addition to your meals. Get ready to add more green to your diet with these spinach-filled dishes!

    spinach recipes hands

    5 Spinach Recipes for the Creative Home Cook

    Spinach and Mushroom Frittata recipe:

    Ingredients:

    • 1 tablespoon olive oil
    • 1/2 onion, chopped
    • 2 garlic cloves, minced
    • 8 ounces sliced mushrooms
    • 4 cups fresh baby spinach leaves
    • 8 large eggs
    • 1/2 cup milk
    • Salt and pepper to taste
    • 1/4 cup shredded Parmesan cheese
    spinach recipes mushrooms

    Instructions:

    1. Preheat oven to 375°F.
    2. In a large oven-safe skillet over medium heat, heat the olive oil. Add the chopped onion and minced garlic and cook until the onion is soft and translucent.
    3. Now add the sliced mushrooms and cook for 5-7 minutes or until they are browned and tender.
    4. Then add the fresh baby spinach leaves to the skillet and cook until they are wilted.
    5. In a separate bowl, whisk together the eggs, milk, salt, and pepper.
    6. Pour the egg mixture into the skillet, making sure to evenly distribute the ingredients.
    7. Cook the frittata on the stove for 3-4 minutes or until the edges are set.
    8. Sprinkle the shredded Parmesan cheese over the top of the frittata.
    9. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is golden brown on top and fully cooked in the center.
    10. Once the frittata is done, remove it from the oven and let it cool for a few minutes before slicing and serving.

    Spinach and Feta Stuffed Chicken Breast:

    Ingredients:

    • 4 boneless, skinless chicken breasts
    • 1 cup fresh spinach leaves, chopped
    • 1/2 cup crumbled feta cheese
    • 2 garlic cloves, minced
    • 1/4 cup chopped sun-dried tomatoes
    • Salt and pepper to taste
    • 1 tablespoon olive oil
    • Toothpicks
    spinach recipes chicken

    Instructions:

    1. Preheat the oven to 375°F.
    2. In a medium bowl, mix the chopped spinach, crumbled feta cheese, minced garlic, and chopped sun-dried tomatoes.
    3. Using a sharp knife, carefully cut a pocket into the thickest part of each chicken breast.
    4. Stuff each chicken breast with the spinach and feta mixture, using toothpicks to hold the pockets closed.
    5. Season the stuffed chicken breasts with salt and pepper.
    6. In a large oven-safe skillet over medium-high heat, heat the olive oil. Add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side or until browned.
    7. Once browned, transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is fully cooked.
    8. Remove the toothpicks from the chicken breasts and serve hot.

    Spinach and Potato Curry

    spinach recipes curry

    Ingredients:

    • 4-5 medium-sized potatoes, peeled and cubed
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 2 teaspoons ginger, minced
    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander powder
    • 1/2 teaspoon turmeric powder
    • 1/4 teaspoon red chili powder (optional)
    • 1/2 teaspoon garam masala
    • Salt, to taste
    • 2-3 tablespoons oil
    • 2 cups fresh spinach leaves, washed and chopped
    • 1/4 cup water
    • 1 tablespoon lemon juice
    • Chopped cilantro, for garnish

    Instructions:

    1. Heat oil in a large pan or wok over medium heat. Add cumin seeds and let them splutter for a few seconds.
    2. Now add the chopped onion and sauté until it turns translucent.
    3. Add minced garlic and ginger, and sauté for another minute.
    4. Then the coriander powder, turmeric powder, red chili powder (if using), garam masala, and salt. Stir well.
    5. Then the cubed potatoes and mix everything. Add 1/4 cup of water and cover the pan with a lid. Cook for 10-12 minutes or until potatoes are tender.
    6. Add chopped spinach leaves and mix well. Cook for another 2-3 minutes until spinach is wilted.
    7. Add lemon juice and give it a final stir.
    8. Garnish with chopped cilantro and serve hot with rice or naan bread

    More spinach recipes…

    Spinach and Beef Stuffed Potatoes

    spinach recipes potatoes

    Ingredients:

    • 4-5 medium-sized potatoes, scrubbed clean
    • 1 pound ground beef
    • 1 onion, chopped
    • 2 garlic cloves, minced
    • 2 cups fresh spinach leaves, washed and chopped
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon paprika
    • Salt and pepper, to taste
    • 2 tablespoons olive oil
    • Shredded cheddar cheese, for topping (optional)

    Instructions:

    1. Preheat your oven to 375°F (190°C).
    2. Pierce each potato several times with a fork and place them on a baking sheet. Bake for 50-60 minutes, or until they are tender and can be easily pierced with a fork.
    3. While the potatoes are baking, heat the olive oil in a large skillet over medium-high heat.
    4. Add the chopped onion and sauté for a few minutes until it becomes translucent.
    5. Add minced garlic and cook for another minute.
    6. Add ground beef and cook until it is no longer pink. Drain any excess fat.
    7. Add chopped spinach, cumin powder, paprika, salt, and pepper. Stir everything together and cook for another 2-3 minutes until the spinach is wilted.
    8. Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes.
    9. Cut off the top third of each potato and scoop out the insides using a spoon. Leave about 1/4 inch of potato around the skin.
    10. Mash the potato flesh and add it to the skillet with the beef and spinach mixture. Stir well to combine.
    11. Stuff the potato skins with the beef and spinach mixture, and top each potato with shredded cheddar cheese (if using).
    12. Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for 10-15 minutes, or until the cheese is melted and bubbly.

    Spinach, Potato, and Pork Stir Fry

    Ingredients:

    • 1 lb pork loin, cut into thin slices
    • 3 large potatoes, peeled and diced
    • 2 cups spinach leaves
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 2 tbsp soy sauce
    • 2 tbsp oyster sauce
    • 1 tbsp cornstarch
    • 1 tbsp vegetable oil
    • Salt and pepper, to taste
    spinach recipes potatoes 2

    Instructions:

    1. In a small bowl, mix soy sauce, oyster sauce, and cornstarch. Set aside.
    2. Heat vegetable oil in a large skillet over medium-high heat. Add pork slices and cook until browned, stirring occasionally. Remove pork from the skillet and set aside.
    3. In the same skillet, add onions and garlic. Cook until onions are translucent.
    4. Add diced potatoes to the skillet and cook until they are tender and browned, stirring occasionally.
    5. Add the cooked pork slices back into the skillet and pour the soy sauce mixture over everything. Stir well to combine and cook for another 2-3 minutes.
    6. Add spinach leaves to the skillet and stir until they are wilted.
    7. Season with salt and pepper to taste.
    8. Serve hot over rice or noodles. Enjoy!
    spinach recipes leaf

    In conclusion, as I said at the start of this post, spinach is a versatile and nutrient-packed ingredient that can be used in a wide variety of recipes. Whether you’re looking for a healthy breakfast, a delicious lunch, or a satisfying dinner, these five spinach recipes are sure to please even the most discerning of palates. So why not get creative in the kitchen and try out one (or all) of these delicious recipes today? With a little bit of creativity and a few simple ingredients, you can transform spinach into a culinary masterpiece that your whole family will love. Happy cooking these delicious spinach recipes!

    I hope you enjoy these recipes! Let me know if you have any questions or suggestions for more delicious spinach recipes.

    Spinach recipes

    10 Simple and Healthy Recipes for Busy Stay at Home Moms

    5 Quick Dinners for Busy Moms