Archive for March 2015

Crockpot Brown Sugar Ham

March 31, 2015
A whole ham, rubbed with brown sugar, horseradish, mustard and cola slow cooks in your Crockpot for the best, most moist ham ever!

If you couldn't tell already from this little ol' blog of mine, I'm mainly a skillet or casserole dinner type cooker. That is to say, very rarely do I cook a big hunk of meat with side dishes for dinner in this house. 

It's not that I don't enjoy meals like that, I definitely do. It's just that to have everything hot and ready on time to be eaten together requires too much brain power on my part! Of which I am seriously lacking recently. I swear, with each pregnancy, a certain amount of brain cells die. I'm forgetful, can't find the right words in the middle of the sentence, walk into a room SEVERAL times a day and forget why I'm in there... sheesh. The things we moms do for children!

So clearly I like to put the whole dinner in a dish, bake it and serve!

I have to say though, ham is one of those meats that I could eat any day of the week. And there truly is nothing quite like a home made whole ham - yum! It's just mouth watering. 

I scored an awesome deal on this ham at our local grocery discount store (Aldi), but this week with the Easter sales I'm sure you'd find a cheap ham as well. Be aware of the shape of your Crockpot, mine is oval and it allows for a larger ham because of the shape. Round slow cookers may only hold a 3-4 lb ham - which is still plenty to feed a family of 4!

Crockpot Brown Sugar Ham

  • 3 - 6 lb fully cooked ham
  • 2 tablespoons, plus 1/4 cup cola
  • 1/2 cup brown sugar
  • 1 tablespoon prepared horseradish
  • 1/2 tablespoon ground mustard
Cooking Directions
  1. Place ham in the bottom of a slow cooker.
  2. In a small bowl, stir together 2 tablespoons cola, brown sugar, horseradish, and ground mustard. Spread over the surface of the ham.
  3. Pour remaining cola along the sides of the ham. Cook on low 5-6 hours.
  4. Slice and serve with juice from slow cooker.

This is honestly the perfect dinner for Easter Sunday! Plus, you have plenty of time to prepare the side dishes while the ham cooks away in the Crockpot, leaving plenty of needed oven space.

Here are some of my favorite side dishes to go with ham:

Homemade Creamed Corn in the Crockpot

Holiday Pineapple Stuffing

Sweet Vinaigrette Asparagus and Tomatoes

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Carrot Cake Rice Krispies Treats

Everyone's favorite classic treat with a special Easter twist! Carrot cake mix is in the batter of these delicious Rice Krispies Treats®, with a special cream cheese frosting drizzle!

You would think with all the versions of Rice Krispies Treats® that I've attempted to concoct over the years I've been blogging here that my kids would be sick of them.

I can assure you, that's not the case in the house!

Pretty much every time I bring home the giant box of Rice Krispies from the store, they begin asking when I'm making treats for them. I'm actually quite addicted to Rice Krispies... the bowl version. So sometimes I don't get around to making them because I've already eaten half of the box for breakfast and snacks!

Carrot cake and Rice Krispies Treats though... now THAT is a match made in Spring heaven! Growing up, I always looked forward to dessert after Easter dinner with my family because carrot cake was one of my top favorite desserts. My mom always made it with classic cream cheese frosting, just perfect to celebrate! 

I really love how there's actual carrot cake batter in the marshmallow mixture of the treats. You can even see the little orange carrot flecks as you bite, and the cream cheese frosting drizzle? Well that just takes these treats over the top to make something extra special! 

Carrot Cake Rice Krispies Treats

  • 4 tablespoons butter
  • 6 cups marshmallows
  • 3/4 cup dry carrot cake mix
  • 6 cups miniature marshmallows
  • 6 cups Rice Krispies cereal
  • 3/4 cup prepared cream cheese frosting
  • optional spring colored sprinkles
Cooking Directions
  1. Place Rice Krispies in a large mixing bowl that has been coated with non stick spray. Prepare a square baking dish by coating it thoroughly with non stick spray. Put both aside. In a large pan, melt butter over low heat. Add in marshmallows and continue to cook over low heat until they are melted. Stir in the dry cake mix. Pour over dry Rice Krispies. Stir with a spoon that has been coated with non stick spray until all the Rice Krispies are coated in the marshmallow mixture. Press into the prepared square baking dish. Allow to cool on counter. Slice into squares and place on a wire rack. Microwave prepared frosting for 10-15 seconds until drizzle consistency. Drizzle evenly over treats and sprinkle decorations as desired.

I really love how easy it is to add your own twist to this classic recipe. The original Rice Krispies Treats recipe calls for only 3 ingredients - which is so easy to keep on hand for a quick and easy dessert! Be sure to follow Rice Krispies® on Pinterest, Facebook, and Twitter for more fun spring treat ideas from some of my fellow, very talented, blog friends. 

Check out these adorable Rice Krispies Treats Cupcakes from Dear Crissy:

Here are some more of my favorite Rice Krispies Treat recipes:

Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

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Kellogg Company sponsored this blog post. The opinions and text are all mine.

SNICKERS® Stuffed Peanut Butter Cupcakes

March 24, 2015
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WhenImHungry #CollectiveBias

These yummy cupcakes start with a cake mix, are filled with SNICKERS® peanut butter squares and topped with creamy sweet peanut butter frosting!

I know right now I only have a half day Kindergartner in the house, but I also have a husband who is in seminary too, so I do get to say what an awesome after school snack these cupcakes have become in our house! All three of my "boys" (Paul definitely included) are absolutely fanatical over anything peanut butter so I knew these would be a hit with them. I couldn't help but include one of my all-time favorite candy bar - SNICKERS® Peanut Butter Squares - stuffed inside and on top of these perfect little cupcakes!

I'll tell you what, in my college days SNICKERS® and I were pretty much best buds. Hunger does not even begin to describe having to sit through 3 hour classes at night when up until 5 minutes before class started I was completing whatever homework was due that day.

I'm ashamed to say with all that money I spent, I skipped dinner quite a bit because of this reason! I'm a procrastinator by heart, what can I say?

There was a little cafe & coffee house on campus and I pretty much always stopped in before my night classes and got a coffee and a SNICKERS® bar to get me through. While I loved being at college, I honestly do not miss having to complete all the class work and study for tests and all the rest that goes with getting through school. I'm quite happy in my little house with my 2.5 kids (hehe) baking up these yummy cupcakes for them!

Even if they do like to interrupt my blog posts by typing randomly on my laptop. :/

If you're planning on using icing tips to decorate these cupcakes, definitely spring for the decorator bags - they're much more sturdy to hold up to a thicker frosting like this peanut butter frosting. You could certainly just frost them with a butter knife - they taste just the same that way!

SNICKERS Peanut Butter Cupcakes

  • 2 bags SNICKERS Fun Size Peanut Butter Squares
  • 1 box yellow cake mix
  • 3/4 cup creamy peanut butter
  • 3 eggs
  • 1 1/4 cup water
  • 1/4 cup vegetable oil

For the peanut butter frosting:

  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 3-5 tablespoons milk
Cooking Directions
  1. Chop 12 peanut butter squares into quarters. Line 24 muffin cups with paper liners and place one quarter of a peanut butter square into each.
  2. In a large mixing bowl, beat together cake mix, peanut butter, eggs, water, and oil until smooth. Divide batter evenly among muffin cups.
  3. Bake at 350 degrees for 18 - 20 minutes. Allow cupcakes to cool completely.
  4. In the bowl of a stand mixer, beat butter and peanut butter until creamy. Gradually add powdered sugar.
  5. Drizzle in milk by tablespoons until light. Frost cupcakes and place another SNICKERS peanut butter square on top of each cupcake.

I believe the first words out of Paul's mouth after taking a bite of his cupcake was, "These are PRO Kel, really!" :)

I picked up the fun size bags of SNICKERS at my local supermarket Weis in the candy aisle right next to the regular SNICKERS. These cupcakes would be great to whip up after all that Halloween and Easter candy our kids seem to accumulate! 

Enter the SNICKERS® "Who are you when you're hungry?" contest by uploading a personal photo or video from your Computer, Facebook, Instagram or use the SNICKERS® Meme Generator to create something new! Voting begins at Noon on 5/11/15 and ends at 11:59:59AM ET on 7/15/15. See more great SNICKERS® recipes and fun stories on the SNICKERS® social hub.

Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WhenImHungry #CollectiveBias

Strawberry Lemonade Muffins

March 23, 2015
These sweet muffins are loaded with chopped fresh strawberries and flavored with lemon juice and lemon zest. A perfect breakfast to welcome spring!

Muffins are one of  my favorite things to make on the weekend. They do require extra time and brain power, which I am usually lacking during the busy week mornings. And even better, they make a lot so they last us for quite a few more mornings. 

I actually always have the intention of putting a few in the freezer to pull out on days when I run out of milk, eggs, or cereal. Unfortunately, these boys gobble them up faster than I can bag them up!

These muffins are perfectly light and sweet with a great crunch on the crust at the top. The strawberries really pop with flavor and the lemon is a really nice change to typical muffins. 

If you're a fan of strawberry or pink lemonade, these muffins are definitely for you!

Strawberry Lemonade Muffins

  • 2 1/2 cups self rising flour
  • 1 cup sugar
  • 1 cup sour cream
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest
  • 1 1/2 cups diced strawberries
Cooking Directions
  1. In a large mixing bowl, combine flour and sugar. In a separate mixing bowl, whisk together sour cream, butter, beaten eggs, lemon juice, and lemon zest until well combined.
  2. Add wet ingredients to dry ingredients and mix with a large spoon until moist throughout. Stir in strawberries.
  3. Divide batter equally among 18 paper lined muffin cups. Sprinkle sanding sugar over tops of muffins.
  4. Bake at 375 for 18 - 20 minutes or until slightly golden on the tops. Allow to cool before serving.

These are such a perfect spring or summer breakfast!

Here are some more of my favorite muffin recipes:

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Mexican Pot Pie

March 18, 2015
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WeekNightHero #CollectiveBias

This hearty dinner calls for beef, corn, black beans and a zesty tomato sauce with a spicy cheddar cornbread topping! A family-filler-upper for sure!
#WeekNightHero #CollectiveBias

T-ball is about to start here in our town and I have one 6 year old little boy who is OVER THE MOON excited. Actually, I have a 3 year old who is just as excited, even though he'll just be sitting with me on the sidelines cheering his brother on. If I'll be honest, I'm a bit excited too! I really love that we're getting into the "kid" stage of things and I find it so fun to watch the boys learn to do new things. I like being the one to encourage them when they get hurt and don't want to play anymore. It happens to them all, doesn't it? I mean, playing sports is pretty much a given that you'll get hurt at some point, but it's such a great life lesson for them to learn not to give up.

Despite our anticipation of the fun spring activities coming up, you know what I'm not so excited over? Busy weeknights. Ugh. They can be such a drag, and I for one do NOT have extra levels of energy at the moment! If you're not aware, I'm growing a human being at the moment. ;)

Dinner is one of those things where if you don't plan to succeed, you plan to fail. I feel like I've read that on a high school poster somewhere, HA! It's true, though! The weeks that I don't plan or just don't feel like planning, we're cranky because it gets to the point where we're all starving and I either stress out finding something to make with the stuff I have in our pantry, or I quick pick us up something to eat. Two experiences I don't want to repeat! 

I really love dinners that I can either make ahead of time, or are all-in-one meals. Casseroles are one of those dinners that fit into that criteria for me, and this Mexican Pot Pie is perfect! I really love that it has all our favorite taco-like flavors in the meat filling, and then it's topped with cheesy and a bit spicy cornbread on top. It's yummy and it fills my family - win/win situation right here!

Whether you're trucking your kids to the baseball field, dance studio, or piano teacher's house - this is a wonderful dinner to keep in your recipe box for those super busy weeknights!

Mexican Pot Pie

  • 1 lb ground beef
  • 14 oz carton Campbell's Soups for Easy Cooking, Mexican Style Tomato variety
  • 14 oz can corn, drained
  • 14 oz can black beans, drained and rinsed
  • 11.5 oz box Southern cornbread mix
  • 1 1/3 cups milk
  • 1/3 cups oil
  • 2 eggs
  • 7 oz can diced green chilies, drained
  • 1 cup shredded cheddar cheese
Cooking Directions
  1. Brown ground beef in large pan, drain, and return to pan. Add in Mexican Tomato soup, corn, and black beans.
  2. Pour into the bottom of a 4 quart casserole dish.
  3. In a mixing bowl, beat cornbread mix, milk, oil, and eggs until smooth. Stir in chilies and cheddar cheese.
  4. Pour over meat filling in casserole dish. Bake at 400 degrees for 30 - 35 minutes, or until a cake tester comes out crumbly from the cornbread layer.
  5. Allow casserole to rest 5 minutes before serving.

You can certainly use a smaller can of diced chilies, or omit completely, if your family prefers a more mild flavor. The chilies though are definitely pretty mild as it is, though. I actually added a small dollop of sour cream to my dish. Yum!

I was surprised to discover on my grocery trip to Walmart, that there actually four different varieties of these new Campbell's Soups for Easy Cooking: Savory Portobello Mushroom, Creamy Herb & Garlic with Chicken Stock, Sweet Onion, and Mexican Style Tomato - the flavor I used in this recipe. I'm planning on trying all four in place of my usual "cream of ____ soup" called for in a lot of casserole recipes - since it contains the same amount as the canned soups. You won't believe how much flavor is packed into those cartons! 

Be sure to grab this money-saving coupon before you go shopping for $0.75 off (coupon launches on 3/13 and is valid for one month)! Check out all the recipe ideas at Campbell's Soups for Easy Cooking site - which flavor are you most excited to try? What family favorite recipe will you incorporate it into? Leave your ideas in the comments! 

Campbell's shares TONS of recipe ideas on their social media pages, make sure you're following: Facebook, Twitter, & Pinterest.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WeekNightHero #CollectiveBias

Menu Plan Monday 3/16

March 16, 2015

Hi everyone! I hope you had a great weekend. The weather around here has been so much nicer - but of course it pretty much rained all weekend. At least it wasn't snow, that's what I keep telling myself!

If you missed my Triple Layer Mud Pie recipe post, I announced that we have baby #3 on the way! I feel like I wake up one day and I have to get pretzels or crackers in me ASAP or the whole day is filled with nausea. And then I'll wake up other days where I'm hungry all day, but everything I eat tastes weird. I can't wait until the first trimester is over, yuck!

Anyway, I still have to try and cook dinner. Ug. Here is my attempt at a menu plan!

Skillet Pineapple Chicken

Tuna BLT Melt

Super Moist Roasted Turkey Breast

Broccoli Cheddar Chowder

Crockpot Pesto Ravioli

Buffalo Ranch Potato Skins (double batch)


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