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Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper and Feta — July 8, 2014

Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper and Feta

I like to spend a day cooking once in awhile. I pick a bunch of things to cook and I’m in the kitchen for hours. However, on a normal day to day basis I have too many other things to get done and I just don’t have time for hours in the kitchen. I love that I could throw all these ingredients into the crockpot and walk away to get my chores done. I ate this all week and I never once got tired of it. Feta is my new found love and I could put it in anything. Happy Eating!

Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper and Feta


Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper and Feta

Recipe thanks to Kalyns Kitchen

1 can (14 oz.) small artichoke hearts, drained and cut into small pieces (you can use artichokes that are already cut, which are cheaper)
1 jar (12 oz.) roasted red peppers. drained and cut into small pieces
1/4 cup sliced green onions
8 eggs, beaten well until yolks and whites are completely combined
4 oz. crumbled Feta cheese
Spike Seasoning to taste, I used about 1 tsp. (if you don’t have Spike, any all-purpose seasoning will work)
fresh-ground black pepper to taste
2 T chopped parsley for garnish (optional)

Pour out artichoke hearts into a colander placed in the sink and let them drain well. While they drain, slice the green onions and crumble the feta. Spray the slow cooker insert well with non-stick spray.

Remove artichoke hearts to the cutting board and pour out the roasted red peppers into the colander to drain. Cut the artichoke hearts into fairly small pieces (quarters, or smaller if they’re large) and put them in the bottom of the slow cooker insert. Cut the drained red peppers into pieces about 1/2 inch square and put them into the slow cooker. Add the green onions to the slow cooker.

Beat the eggs until whites and yolks are completely combined and then pour eggs over the vegetables in the slow cooker. Use a fork to gently stir, so the artichoke pieces, red pepper pieces, and sliced green onions are well distributed. Sprinkle the crumbled Feta over the top and season with Spike Seasoning and freshly-ground black pepper.

Cook on low for 2-3 hours or until the eggs are as firm as you’d like them and the cheese is melted.

Cut into pieces while the frittata is still in the slow cooker. Serve hot, sprinkled with chopped parsley to garnish if desired.

Makes 6 generous servings

Classic Marinara Sauce — April 25, 2014

Classic Marinara Sauce

If I had a big enough freezer I would bottle up this sauce and have it all the time! Good thing it was so easy to make, I can make it as much as I want. I threw it all into the crock pot before work and came home to a delicious meal. Happy Eating!

Classic Marinara Sauce


Classic Marinara Sauce


1 ounce ground beef

1/2 pound Italian sausage

1 cup onion, chopped

2 garlic cloves, minced

32 ounces chopped tomatoes, canned

32 ounces tomato sauce, canned

20 button mushrooms, chopped

1 cup green bell pepper, chopped

2 bay leaves

1 teaspoon oregano

1/2 teaspoon basil

1/4 teaspoon pepper

salt, to taste


In a skillet, cook the ground beef, sausage, onion and garlic until the meat is brown and onion is tender; drain off the fat.

In the Crock- Pot® Slow Cooker, combine the tomatoes, tomato sauce, mushrooms, green pepper, bay leaf, oregano, basil, pepper and salt.

Stir in the meat mixture.

Cover; cook on Low for 10 -12 hours or on High for 5-6 hours.

Remove bay leaves and serve over hot spaghetti.

Crockpot Pineapple Chicken — February 11, 2014

Crockpot Pineapple Chicken

One of the first grade teachers was sick today and wasn’t able to get a sub so I was in charge of splitting up her class. I felt bad giving too many students to other teachers so I ended up taking the majority of them. It was a hectic day to say the least. It was made a little bit better when I got home to dinner ready in the crockpot. The recipe says that it is fall apart tender and that is completely true. All I had to do was pick it up and it shredded on it’s own. I served the chicken over steamed white rice. Happy Eating!

Crockpot Pineapple Chicken


Crockpot Pineapple Chicken

Recipe thanks to Undressed Skeleton


1 cup pineapple juice

½ cup packed brown sugar

1/3 cup light soy sauce

2 pounds chicken tenderloins


Cook on low 6-8 hours and they should just fall apart.


Check out my other love over at Etsy, LiveLaughScrapaw


Carolina Barbequed Pork with Apple and Poppy Seed Coleslaw — December 7, 2013

Carolina Barbequed Pork with Apple and Poppy Seed Coleslaw

We took the opportunity this weekend to go skiing in Santa Fe. I was like a giddy child going up the mountain. We drove through areas with beautiful houses, snow filled trees, and views that went for miles. We went with a group of about 10 people. We have only ever skied in Colorado, so we didn’t know what to expect, but we were pleasantly surprised. The trees were completely covered in icy snow due to snow fall the night before and -10 degree weather at the top. We were freezing, but we had an amazing day. I planned this recipe to make so we could eat it when we got home. We actually ended up going out for drinks when we got back so this was eaten today as leftover. It was very yummy, and the coleslaw was a refreshing add in. Happy Eating!


Caroline Barbequed Pork


Caroline Barbequed Pork

Recipe thanks to Crockpot Recipe Book


2 onions, quartered

2 tablespoons brown sugar

1 tablespoon paprika

2 teaspoons salt

1/2 teaspoon pepper

4 to 6 pounds boneless pork butt or shoulder roast

2/3 cup cider vinegar

4 teaspoons Worcestershire sauce

1 teaspoon red pepper flakes

1 1/2 teaspoons sugar

1/2 teaspoon dry mustard

1/2 teaspoon garlic salt

1/4 teaspoon cayenne pepper

hamburger buns

cole slaw, optional


Place onions in stoneware.

Combine brown sugar, paprika, salt and pepper rub over roast. Place roast over onions.

Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne stir to mix well. Drizzle 1/4 of vinegar mixture over roast.

Cover and refrigerate remaining vinegar mixture.

Cover cook on Low 10 to 12 hours or on High 5 to 6 hours. Remove meat and onions and drain. Chop or shred meat and chop onions.

Serve meat and onions on buns. If desired, top sandwiches with coleslaw. Pass remaining vinegar mixture to drizzle over sandwiches.


Apple and Poppy Seed Coleslaw


Apple and Poppy Seed Coleslaw

Recipe thanks to Damn Delicious

Yields 6 servings


2 cups shredded green cabbage

1 1/2 cups shredded red cabbage

1/2 cup shredded carrot

1 Granny Smith apple, julienned

2 tablespoons mayonnaise

3 tablespoons olive oil

1 tablespoon apple cider vinegar

Juice of 1 lemon

1 tablespoon poppy seeds

1 teaspoon salt

Freshly ground black pepper, to taste


In a large bowl, combine the green cabbage, red cabbage, carrot and apple.

In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, salt and pepper, to taste.

Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.

Serve cold.


Utensils Used:

Football Party Food — October 28, 2013

Football Party Food

Whether you cheer on a college team, professional team, or even a little league team, football season is an excuse to make yummy appetizers that you don’t normally make for yourself. This post is full of crowd pleasing football foods. I have made every single one of them and loved them all. In fact my mom just texted me the other day and said, “I made one of your quesos and it was a hit!” It’s fun to hear things like that! If you make any of these leave a comment and let me know what you think! Happy Eating and Go Huskers/Steelers!


1. Walking Taco Casserole

2. Southwestern Bruschetta Bites

3. Chicken and Cheese Taquitos

4. Husband Approved Cheese Dip

5. Egg Roll Wraps

6. Baked Crab Rangoon

7. Chilis Copycat Salsa

8. Crab and Cream Cheese Wontons

9. Mini Tacos

10. Homemade Baked Buffalo Drumsticks

11. Baked Buffalo Wings

12. Crispy Baked Rosemary-Garlic Chicken Legs

13. Bacon Cheddar Deviled Eggs

14. Chicken Enchilada Dip

15. Baked Southwestern Egg Rolls

16. Warm Bean Dip

17. Chicken Cheese steak with Peppers

18. The Greatest Queso That Ever Lived

Utensils Used:

Crockpot Meals — October 27, 2013

Crockpot Meals

I have made several crock pot meals over the years. They are so easy and smell fantastic when you get home from work. Enjoy!


1. Easy Crockpot Potato Soup

2. Skinny Crockpot Chicken and Wild Rice Soup

3. Crockpot Cheesy Chicken Spaghetti

4. Crockpot Salsa Chicken

5. Crockpot French Dip Sandwich

6. Teriyaki Chicken

7. So Simple Red Beans and Rice

8. Crock pot Italian Sloppy Joes

9. Crock pot Santa Fe Chicken

10. Slow Cooked Macaroni and Cheese

11. Crock pot Italian Chicken

12. Slow Cooker Jambalaya

13. Slow Cooker Cheesy Chicken and Rice

14. Slow Cooker Bacon-Wrapped Apple BBQ Chicken

15. Slow Cooker Chicken Taco

16. Slow Cooker Bratwursts

17. Slow Cooker Black Bean and Corn Salsa Chicken Tacos

18. Slow Cooker Chicken Tortilla Soup

19. Sesame Ginger Slow Cooker Chicken

Different possibilities of crockpots to use:

Crock Pot French Dip Sandwich — October 20, 2013

Crock Pot French Dip Sandwich

I have mentioned before that we tend to spend many hours on Sundays at Starbucks. Today I heard a lot of people coming in that knew the workers’ names and vice versa. We aren’t on this level yet, but I imagine it will come soon (insert Cheers song here). After a long day of working it’s rare for me to want to come home and cook while Scotty gets to watch football. This is why I love crockpot meals. We got home tonight ready to watch the Broncos and dinner was ready for us.

I put the hoagies with a slice of cheese in the oven at 250 degrees for 10 minutes before serving. Happy Eating!

Crock Pot French Dip Sandwich


Crock Pot French Dip Sandwich

Recipe thanks to Baking Bites

approx 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional


Trim excess fat off of beef roast and season meat all over with salt and pepper.
Pour beef broth, condensed French onion soup, red wine and garlic powder into slow cooker and place beef roast into liquid.
Cook on low for 6-8 hours.
Take beef out and rest it, covered with aluminum foil, for about 15 minutes. Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the bread and evenly distribute cheese between rolls, if using. Divide beef onto rolls and spoon the beef juice* into ramekins or other small bowls and eat everything while it is hot. Serve each sandwich with its own dip.

Utensils Used:

Absent from blogging, but still cooking — August 24, 2013

Absent from blogging, but still cooking

It has been a long time since I have been on here to share my food adventures. I accepted a first grade teaching job and that has pretty much consumed my every waking hour for the last three weeks. I have my work cut out for me with these kiddos, but I’m really happy with how the year has been going so far. I have a bunch of recipes to put on here and I’m going to just put them all on one post.

Scotty turned 26 earlier this month and unfortunately I had to work in my classroom the whole day. He was so understanding of me working his entire birthday. I tried to make it as special as I could for the time I was with him. I made him breakfast, a cookie cake, and I got him copper mugs to have moscow mules.


Cake Batter Pancakes

Recipe thanks to How Sweet it is

makes about 12 pancakes


1 1/2 cups all purpose flour

2/3 cup yellow cake mix

1 tablespoon sugar

3/4 teaspoon baking powder

pinch of salt

2 eggs

1 teaspoon vanilla extract

1-2 cups milk (I used vanilla almond milk)

assorted sprinkles


Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix.

Add 1 cup of milk, egg and vanilla extract and stir until smooth.

You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use.

Start with 1 cup of milk and add more if needed. I suggest a small taste test as well to see if the pancakes are flavored enough.

Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.


1 cup powdered sugar

1/2 tablespoon milk

1/2 teaspoon vanilla extract

assorted sprinkles

Mix milk, extract and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix into glaze and drizzle on pancakes.


Chocolate Chip Cookie Cake

Recipe thanks to Life, Love, and Sugar

Yield: one 8 or 9-inch cookie cake


3/4 cup unsalted butter, room temperature

3/4 cup dark brown sugar

1/4 cup sugar

1 egg

2 tsp vanilla extract

2 cups all purpose flour

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 1/4 cups semi-sweet chocolate chips OR about 1 cup of chocolate chunks


Cream butter and sugar together until light and fluffy, about 3-4 minutes.

Mix in egg and vanilla extract.

With the mixer on low speed, add flour, cornstarch, baking soda and salt.

Stir in chocolate chips. Dough will be thick.

Chill for at least 30 minutes or overnight.

When ready to bake, preheat oven to 350 degrees.

Place parchment paper into the bottom of your cake pan to help the cookie not stick.

Spread the dough out into the cake pan. Bake for 18-20 minutes or until the edges are slightly golden.

Remove from oven and let cool for a couple minutes on the cookie sheet, then transfer to cooling rack to cool completely.


Moscow Mule


1 ¼ oz. Vodka

3 oz Ginger Beer

1 tsp. sugar syrup

¼ oz lime juice

1 sprig mint

1 slice lime


In a copper mug, pour vodka over ice.

Add sugar syrup and lime juice.

Top with ginger beer and stir.

Garnish with mint sprig and lime slice.

Yield Serves 6


Pasta with Fresh Tomato Sauce


Recipe thanks to Martha Stewart

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)

1/4 cup fresh basil leaves

1 tablespoon flat-leaf parsley

1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired

1/4 cup extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

1 pound spaghetti or spaghettini

Grated Parmesan cheese, for serving (optional)


Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.


Teriyaki Chicken

Recipe thanks to The Recipe Critic

12 boneless skinless chicken thighs (about 3 pounds) (I used 4 boneless skinless chicken breasts)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice


Place chicken in a 4 qt. slow cooker.

In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.

Cover and cook on low for 4 to 5 hours or until chicken is tender.

Remove chicken to a serving platter; keep warm.

Skim fat from cooking liquid.

Place liquid in a saucepan and bring to a boil.

Combine cornstarch and water until smooth.

Gradually stir into liquid and stir until sauce is thickend.

Serve with chicken and rice.


Fusilli Pizza

Makes: 4 servings

Butter, for greasing
14 ounces tomatoes, peeled and chopped
1 tablespoon olive oil, plus extra for drizzling
Pinch of dried oregano
1 tablespoon chopped fresh basil
12 ounces fusilli or other short pasta
½ cup grated Parmesan cheese
3 ½ ounces diced mozzarella cheese

Preheat the oven to 350°F and grease an ovenproof dish with butter.

Process the tomatoes to a purée in a food processor or blender.

Heat the oil in a pan.

Add the puréed tomatoes and cook over low heat, stirring occasionally, for 10-15 minutes until thickened.

Stir in the oregano and basil and remove from the heat.

Cook the pasta in plenty of salted boiling water until al dente. Drain, return to the pan, and pour the sauce over.

Sprinkle with the Parmesan and toss well to mix.

Spoon the mixture into the prepared dish, top with the diced mozzarella, and drizzle with oil.

Bake for about 10 minutes until the mozzarella starts to melt.

Serve immediately straight from the dish.

Crock Pot Italian Sloppy Joes — August 4, 2013

Crock Pot Italian Sloppy Joes

This meal was from last week, but we have been on vacation all weekend so I’m just now posting it. I originally made this meal last Wednesday so that we could eat it right after softball and we wouldn’t be tempted to go out to eat and spend money. HOWEVER….. we lost our game in softball and it’s tradition to go out to eat afterwards so it was only appropriate to join along. We had these the next day for lunch instead. They saved very nicely and it was nice to have something quick to warm up before we left for Vegas. They didn’t really taste like the traditional sloppy joes, but they definitely were sloppy. This would actually be really good atop pasta noodles. Happy Eating!

Crock Pot Italian Sloppy Joes


Crock Pot Italian Sloppy Joes

Recipe thanks to Skinny Taste


1 lb Italian turkey sausage, removed from casing

1/2 cup chopped onions

3 cloves garlic, minced

1 red bell pepper, chopped in 1/2-inch pieces

1 green bell pepper, chopped in 1/2-inch pieces

1 1/3 cups crushed tomatoes (Tutorosso)

1/2 tsp dried rosemary

salt and fresh cracked pepper, to taste

6 whole wheat 100 calorie potato rolls**

6 slices reduced fat provolone (Sargento)

1 cup baby spinach


In a medium non-stick skillet, cook the sausage over medium-high heat, breaking up as it cooks into small bits until cooked through, about 5-6 minutes.

Add onions and garlic, and cook another 2 minutes.

Transfer to the slow cooker and add the bell peppers, crushed tomatoes, rosemary and fresh cracked pepper.
Cover and cook on low 4 hours. Makes 3 1/2 cups.

To serve, place heaping 1/2 cup of meat on a roll and if desired, top with cheese and baby spinach.

Makes 6 servings.

The Greatest Queso that Ever Lived — July 28, 2013

The Greatest Queso that Ever Lived

One of my roommates from college and her boyfriend visited us this weekend. Knowing my friend well I knew I had to make cheese dip at least once this weekend. Our weekend has been full of adventure including line dancing at the country bar, white water rafting and hiking. After a day of rafting we were beat and decided to grill out, hang out in the hot tub and eat cheese dip.This cheese dip was perfect for our schedule. I put everything in the crockpot when we got home from rafting and it melted while we hung out at the hot tub. Happy Eating!

The Greatest Queso that Ever Lived


The Greatest Queso that Ever Lived

Recipe thanks to Tasty Kitchen


1 block (32 Oz. Block) Velveeta Cheese

1 package (8 Oz. Package) Cream Cheese

1 can (10 Oz. Can) Rotel

1 can (10.75 Oz. Can) Cream Of Mushroom Soup

1 pound Ground Beef OR Sausage (or A Combination Of Both)


Brown ground beef or sausage (or both) in a pan over medium heat and set aside.

Cut up the Velveeta and cream cheese into cubes and place into a crock pot.

Pour in the Rotel and the cream of mushroom soup and stir ingredients together.

Place the crock pot on low setting for an hour, letting the ingredients meld.

After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.


Utensils Used:

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