I started grubbin’ on this and realized half way through my meal that I didn’t take a photo yet. As you can see I was really feeling this…

This is a really great recipe. It takes no time to cook in the slow cooker and the results are fabulous or as my husband said “this is on point!”. The pork chops come out so moist, the gravy has a great flavor and my family really enjoyed it.

Creamy Slow Cooker Pork Chops
adapted from Ninali
Serves 4-5

1/2 cup flour
1/2 teaspoon Garlic Powder
1/4 teaspoon salt
1/4 teaspoon Pepper
Some season salt (Lawry’s Season Salt is what happening right now)
4-5 whole boneless Pork Chops, about a half to three quarters thick
2 tablespoons vegetable or olive oil
2 (10 ounce) cans Cream of Mushrooms
1 (10 ounce) can Cream of Chicken
1 (14 ounce) can Beef Broth
1 package Onion Soup Mix, 1 ounce packet
4 -5 cups of cooked rice

Rinse pork chops and pat dry with a paper towel. Sprinkle each pork chop with a little season salt on both sides. Combine flour, garlic powder, salt and pepper together in a shallow dish. Generously flour each pork chop with flour mixture and set aside.

Over medium heat, heat oil and add butter in a frying pan until hot, but not smoking. Brown each pork chop (2-3 at a time) until golden brown on each side, about 3-4 minutes on each side. Set pork chops aside.

Pour the cans of cream of mushroom soup, cream of chicken and beef broth in your slow cooker. Mix in the envelope of onion soup mix until well combined. Submerge pork chops in the sauce mixture and cook on high for 3.5 to 4.5 hours until chops are fork tender.

In the meantime prepare your rice. Once chops are done, serve over rice with gravy from slow cooker. These are also great with some mashed potatoes and some veggies…oh! and a dinner roll to soak up some of that gravy.

Enjoy!

*Sorry for the crappy pics…I took them with my phone…couldn’t get my camera, until I was done making this.

Caramel sauce is very easy to make, just takes some patience and standing in front of the stove for a bit. If you walk away, you risk burning your sugar and the sauce will be ruined….ruined I tell you…cause I did that!! There’s nothing sweet about the smell of burnt sugar in your house.

This sauce is pretty amazing…not life changing…but sooo good. If its done right, you will not go back to store bought caramel sauce…ever…pinky swear! So give it try, it took me three times to get it right.

*The key to getting great caramel sauce it dissolving the sugar before bringing to a full boil. Do this and you will be a very happy person.

Caramel Sauce
adapted from Mels Kitchen Cafe

Ingredients:
1/4 cup water
1 cup sugar
1/2 cup (1 stick) butter, cut into 8 pieces
1/2 cup heavy cream
1 teaspoon vanilla
pinch of salt

Make:

In a small, heavy saucepan, combine the sugar and water. Set the pan over med- low heat and stir the mixture gently until the sugar is dissolved. The syrup will not be completely clear  but  let it warm over medium-low heat (a 3 on my stovetop) for at least 6-10 minutes (I set my timer for 8-10 min) before moving to the next step. To be sure the sugar is dissolved.

A good way to tell is by dipping a spoon in the sugar mixture and then gently slide your finger (it might be hot, so use caution) over the mixture on the spoon and take a taste. If the sugar is dissolved, the syrup will be smooth and not at all grainy. If you still feel grains of sugar, keep stirring over low heat until it is completely dissolved. Make sure the sugar is completely dissolved before letting the mixture come to a boil.

Once the sugar is completely dissolved, increase the heat to medium or medium-high and bring the syrup to a boil. Cover the saucepan and let the syrup boil for 2 minutes.

Uncover, reduce the heat to medium, and continue to boil the syrup until the edges start to turn golden brown. Carefully and gently stir the syrup until it turns a medium amber, caramel color. This can take up to 5-7 minutes. But watch it, cause when it starts to turn gold, it will get dark pretty quickly. I like to take the pot off the stove a few times and swirl the caramel around then place it over the heat as it starts to darken. I do this until its a deep gold color.

Remove from the heat and add the butter. Gently stir until the butter is incorporated. Stir in the cream. If the sauce becomes lumpy and isn’t whisking together, set the pan over low heat and stir until smooth. Stir in the vanilla and salt.

Serve the sauce warm or at room temperature. Store the sauce in a jar or airtight container, tightly sealed, in the refrigerator for up to 1 month. Reheat on 50% power in the microwave or in a saucepan, adding a tablespoon of two or water, if needed, if the sauce is too thick.

If not this drink might make you a little more Merry! Enjoy

Holiday Punch
adapted from What Katie Ate

1 cup cloudy apple juice (use organic or regular is fine)
1 cup cranberry juice
50 ml Vodka (1 travel size bottle)
1 cup ginger ale
Ice

Place apple juice, cranberry juice and Vodka in a jug of a blender. Whiz until light pink and frothy. Pour mixture into a medium size jug. Top with ginger ale and a handful of ice.

Serves 4

This is a very easy recipe. You don’t need a mixer and it takes no time to make. The cake comes out so moist, its ridiculous.

The only issue is its SWEET …SUPER SWEET. You need a glass of milk …kind of sweet.

I have no plans on making this again any time soon. This might be a once a year kind of cake. But it is a great cake to take to a party.

Coca Cola Cake
adapted from May Flaum

Ingredients
1 cup flour
1 cup sugar
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 cup unsalted butter (1 stick)
2 tablespoons unsweetened cocoa powder
1/2 cup coca-cola (from bottle is my preference!)
1/4 cup buttermilk
1 eggs
1/2 tsp vanilla extract

Glaze
1/4 cup unsalted butter (half a stick)
2 tablespoons unsweetened cocoa powder
1/4 cup coca cola
2 cups confectioners’(powdered) sugar
1/2 cup chopped pecans (optional)

Preheat oven to 35o’F and spray non-stick spray into a 8×8 pan.

In a medium bowl whisk together flour, sugar, baking powder, salt and cinnamon. Set aside.

In a medium or large sauce pan over medium-high heat, combine butter, cocoa powder, coca cola and buttermilk. Stir the mixture really well and bring to a boil.

Remove mixture from heat and add the flour mixture and whisk until combined. Then whisk in the egg and vanilla extract.

Pour mixture into 8×8 pan and bake for 30 – 35 minutes. Your cake will look like its not done, but don’t over bake it.

When the cake is nearly done. Make the glaze.

In a small sauce pan over medium-high heat, mix together butter, cocoa powder and coke. Bring to a boil, then remove from heat.

Slowly stir in the 2 cups of confectioners’ sugar until smooth. Then stir in the chopped pecans if using.

Once cake is done and out of oven (toothpick should come out clean), pour the warm glaze right over the top of the hot cake.

Waite about 10-15 minutes before cutting into it.

Enjoy the sugar bomb!

I came across this little gem on Pinterest. The instructions are pretty simple and there are some step-by-step pictures you can follow. I liked making these so much I crocheted five already and yes I will be making some more.

No worries if you don’t crochet I will be sure to share another very easy handmade gift to give out for Christmas.

Go here for the pattern.

Until then Happy Crafting!

The choice is yours…

This cake is not super sweet, very moist and its hard to not eat just one piece. Its really good and so SIMPLE to make! I highly suggest giving some of this to your friends and family, it makes a very large cake.

Cinnamon Roll Pumpkin Vanilla Sheet Cake
adapted from Picky Palate

Ingredients

Thanks to Pinterest, I’ve been getting my craft on in a crazy way lately…it might get out of control…

Made this Yarn Wreath (click link for tutorial). It took some time to make, but love how it turned out. The rosettes are made of felt and are super easy to do. Will make a few more for sure.

Crocheted and knitted some tube scarves. I might just make the blue one bigger.

Crocheted these Mug Cozies. These are super cute and I will be making lots of them!

That’s all for now. Hopefully this inspires the crafter in you to make some wonderful gifts. If you’re not crafty or don’t have the time for this kind of stuff check out Etsy, which offers a wide selection of handmade goodness. They have lots of great gift ideas!

Happy Holidays!

Yes people…homemade syrup…its easy…and you probably will have all the ingredients on hand.

I will warn you…this syrup is pretty bomb and if your kids are like mine and love all things sweet and delicious then this will not last long in your home at all.

Buttermilk Caramel Syrup
adapted from Creations by Kara

Buttermilk  Caramel Syrup

The process does take some time…but  you won’t regret making them and you might become a bagel snob.

I know I am.

Better Bagels
adapted from Mel’s Kitchen Cafe (go to the link if you need see step-by-step pics)

*Makes 8 bagels

INGREDIENTS:
Dough
1 tablespoon instant yeast or active dry yeast
4 cups (17 ounces) bread flour (be sure to fluff your flour before measuring it)
2 teaspoons salt
1 tablespoon brown sugar
1 1/2 cups (12 ounces) warm water

Water Bath
2 quarts water
2 tablespoons brown sugar
1 tablespoon granulated sugar

Manual/Mixer Method:

To make this dough by hand or in a mixer, combine all of the dough ingredients and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes.

The dough will be stiffer than other soft yeast doughs but will still be pliable and smooth once it has finished kneading. It should be stiff and floured enough not to leave much residue on your fingers after pinching a piece but not so stiff that you can’t easily pinch off pieces of dough and work with it.

Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap. Set it aside to rise for 1 to 1 1/2 hours until it is noticeably puffy.

Transfer the puffed/risen dough to a work surface and divide the dough into eight equal pieces. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on a lined or lightly greased baking tray and cover lightly. Let them rest for 30 minutes. They’ll puff up very slightly.

Once they have rested, one-by-one, use your thumb to poke a hole through the center of each ball then twirl the dough and use your other fingers to stretch the hole until it is about 1 to 2 inches in diameter. The entire bagel will be around 4 inches across. Place the shaped bagels on a lined baking tray (the same one that you’ll bake them on).

Preheat your oven to 425°F.

Prepare the water bath by heating the water and sugars to a very gentle boil in a large pot.

Transfer the bagels, three or four at a time, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over using a wide spatula, and cook 1 minute more. Using a wide spatula, carefully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Top the bagels with your desired ingredients. If you are going to use a dry topping, such as sesame seeds or poppy seeds, whisk together 1 egg white with 1 tablespoon water and brush each bagel with the mixture before topping heavily with sesame seeds, poppy seeds, etc. If using Asiago or another cheese, there is no need to brush the bagels with an egg white glaze, simply place the shredded cheese on the bagels.

Bake the bagels for 20 to 25 minutes, or until they’re as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.

Bake your bagels one sheet at a time. Its fine if the bagels that went through the water bath sit out while the other bagels are baking.

These cookies are chewy, slighty cake-y but better than the ones I’ve had in the past… a lot better.  These cookies are a great fall treat.

Chewy Pumpkin Cookies
adapted from How Sweet Eats

makes about 24 cookies

1 stick (1/2 cup) of butter, melted and cooled

1 1/4 cups packed light brown sugar

1/4 cup pumpkin puree

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

1 2/3 cups of all-purpose flour

1/4 cup cornstarch

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup chocolate chips

Preheat oven to 375 degrees F.

Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside.

In another bowl, mix the melted butter (make sure its cooled) and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin puree until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. Fold chocolate chips and chunks.

Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 9-10 minutes, then let cool completely.