Category Archives: Baking & Cooking

Slow Cooked Wine Roast

I usually LOVE to slow cook with pork. Sometimes I’ll even throw a good brisket in there.

This time I went a little more traditional, but CK always throws in twists!

* Slow Cooked Wine Roast *



5 Large Potatoes

1/2 White Onion

4-6 Carrots

4-6 Celery

1 (2-4lb) Beef Roast

Salt, Pepper & Garlic Powder Seasonings

1 Can Beef Broth

1-2 Cups White Wine


Method of Preparation

Wash, Peel & Cut all your vegetables

Put about 1/3 of the vegetable ingredients into your crock pot

Dump a can of beef broth and about 1-2 cups of a choice white wine over the vegetables

(I used Beringer Chardonnay)

Take your beef roast and season/rub it generously with salt, pepper & garlic powder

Place your seasoned roast (fat side up) into your crock pot

Take the rest of your vegetable ingredients and fill in all the holes and throw some on top of the roast as well

Turn your crock pot on a LOW setting for a longer cooking.

Set It and Forget It!

8-10 hours later your left with the most delicious, MOIST and flavorful roast and vegetables.




Great Coupons for Reynolds Wrap Products


I use their Parchment Paper for baking all of the time.

I just saw that Reynolds Wrap now makes a Pan Lining Paper!

This is BRILLIANT! I am going to use this the next time I make brownies.

They show an example of easy clean up for lasagna…

That’s a mess I’ve cleaned before and it’s NOT fun! Now you don’t have to.


Go to their site to print off some great coupons.

Click coupon images to get your coupons

A Little Peak at What Is Happening In My Kitchen!


My house smells SO GOOD right now!

Although I really like to do pork, tonight we are having a traditional meal with a CK twist.

Here’s a hint…



Take a look at a couple of other Slow Cook Recipes I’ve done in the past.

Click image for full tutorial

Slow Cooked BBQ Pulled Pork Sandwiches

Slow Cooked BBQ Pork Ribs with Cinnamon, Apples & Onions

Baking Tip – Greasing Your Pan

Whenever you are baking (whether it’s boxed or from scratch) your always informed to “grease your pan”.

There are many ways you can go about doing this:

– Pam

– Butter

– Olive Oil

I’ve found the most effective way is with Crisco and flour.

With the other options I listed, you can burn or affect the flavor of the “crust” portion of whatever you are baking, but with these two ingredients that will not happen. The Crisco absorbs into the flour then the flour bakes into your product.


First, take a piece of paper towel and scoop some Crisco onto it.

Start rubbing it thoroughly and evenly on your pan.

Once that’s complete, sprinkle flour all over.

Then shake and rock your pan until completely coated.

Make sure all corners and creases are coated too!

You’ll be left with some extra flour… so just dump it over a sink or trash and give it a good hit on the bottom side to dispose.

You’ll be left with a perfectly greased pan!

Fluffy White Chocolate Chip Cookie Cakes (Walnut Option)

I had a nice few hours of PEACE & QUIET while I was able to get all three of my kids to nap at once!

I decided to have a “Zen” baking session to decompress a little!

Made one of my personal favorites…

*Fluffy White Chocolate Chip Cookie Cakes*

(These have a walnut option because I like them but my kids don’t!)


1/2 cup (1 stick) of unsalted butter (melted)

3/4 cups packed brown sugar

3/4 cups granulated sugar

2 large eggs (room temperature)

1 teaspoon vanilla extract

2 1/4 cups of all-purpose flour

1/4 teaspoon of baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

3/4 of a (12oz) bag of white chocolate morsels

(1/2 to 1 cup of chopped walnuts)

*Method of Preparation*

Preheat oven to 375 and place rack to middle of oven.

Be sure to use an oven thermometer… I have to set my over to 365 in order to get 375!

Get dry ingredients ready first so you can set them to the side.

Take your 2 1/4 cups of flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder & 1 teaspoon salt… combine (sift) into a large bowl.

*Tip… if you’re using a salted butter in your ingredients, subtract your salt measurement to 3/4 teaspoon.

Now set this aside.

Slice butter up and place in a microwave safe bowl and cover.

Cook on 50% power for approx. 1 minute

Poor 1/2 cup melted butter, 3/4 cup packed brown sugar, 3/4 cup granulated sugar, 2 large eggs & 1 teaspoon of vanilla extract into large mixing bowl.

With a wisk, wisk all ingredients until it’s a fluffy mix and light brown.

Switch to either your mixer tool (or spoon) and slowly mix/fold in dry ingredients.

Be sure not to over mix.

With a spoon, fold in your 3/4 (12oz) bag of white chocolate morsels.

If you want walnuts in your cookies, add 1 cup now!

Now your cookie dough is complete!

Grab a decent amount of dough (1 overfilled tablespoon) and squeeze/roll dough into dough balls.

Place evenly distributed on a cookie sheet that’s covered with parchment paper.

Place in oven on middle rack and cook for 11-13 minutes (11 for more chewy 13 for crisper)

Once cooking is complete, IMMEDIATELY take cookie off sheet and place on a cooling rack that’s been covered with paper towel.

This is when I add my walnuts in, so that I can enjoy the cookies MY WAY!

Take the rest of your dough and add about 1/2 cup of walnuts.

Follow same steps as before…

(I like the walnuts because the cookie is so sweet that the walnuts compliment the sweet with a toasty/salty flavor!)

And there you have it… your Fluffy White Chocolate Chip Cookie Cakes

Make sure to store them in an air tight container.

(Recipe makes about 2 Dozen Cookies)


A Peek @ What’s Going On in My House!

CK is in the Kitchen today!


And it smells like COOKIES!

Stay tuned to see what kind…

Slow Cooked BBQ Pork Ribs with Cinnamon, Apples & Onions

I defrosted my two packs of Pork Ribs on Saturday night, that I got from Albertsons for BOGO!

I was expecting my husband to come home after being gone for a week, so I wanted to have a special, yummy dinner for him… but still not spend a lot of money.

I was on looking up MANY different recipes, just not finding one that I liked. I ended up taking around 3 different recipes and merging them together, hoping that I wasn’t going to mess this up.

Slow Cooked BBQ Pork Ribs with Cinnamon, Apples & Onions


3 pounds of Baby Back Pork Ribs (You can use any ribs you like though)

2 Tart Apples

1 Yellow/Gold Onion

1 Can Beef Broth


BBQ Sauce

Method of Preparation:

My ribs came pre-seasoned, otherwise I would recommend just rubbing them with a little SeasonAll.

Set your oven to the “broiler” setting and put your ribs on a broiler pan. You’ll be broiling your ribs for about 15 minutes for two reasons:

1. It’ll sear and “crisp” the outer meat of your ribs.

2. It’ll drain most of the fat off your ribs! (Healthier meal!)

Now you have 15 minutes to prepare the rest of your meal.

Get your onion… I used only half of it but you can use the entire thing too!

Slice it… (Not dice it!)

Now grab your two tart apples to de-core and slice them too!

This apple slicer is THE BEST! Saves time and gives you perfectly sliced apples.

Dump your entire can of beef broth into your crock pot. (I use broth because it keeps your meat really moist. Nobody likes dry meat!)

Place 50% of your apples and 50% of your onions in the broth.

Take about a 1/4 of a teaspoon of cinnamon and sprinkle it over all the ingredients.

By this time, your timer should be going off and your ribs are ready to go!

Perfectly seared… and look at all that fat that you WON’T be eating!

Place all your ribs on top of the ingredients in your crock pot. Cover them with the remaining apples and onions.

Put the lid on and set it on a Slow Low Cook.

*Tip I learned from “The Crock Pot Girls”… The High and Low settings cook at the same temperature. The high setting gets you to the simmering state much quicker than the low setting.

Now you have 8 hours to do your cleaning, laundry or COUPONING!

(8 hours later)

Take your ribs out of the crock pot and discard all other ingredients.

Carefully (because they’ll want to fall apart) place the ribs on foil to get ready to start brushing them with the BBQ sauce.

*Tip: Start on the bottom side of your ribs first.

Brush both sides, generously, with a BBQ sauce of your choice. You’ll use about half the bottle.

(I chose Kansas City Hickory with a hint of Molasses)

Now place the ribs BACK into the slow cooker and let them cook for about 30 to 40 more minutes.

This is when you start cooking your side dishes.

(30 to 40 minutes later)

I served them with corn that I had wrapped in foil with butter, salt, pepper, garlic powder and a hint of sugar and cooked on the BBQ.

Also with some simple, homestyle mashed potatoes with just butter, milk, salt & pepper and I whipped them with hand beaters.



My husband was VERY impressed since he usually does most of the cooking! (I Bake)

We ate every single last rib and used about 8 paper towels!

Price of Dinner Round Up:

3 pounds ribs (BOGO) – $8.25

1 Onion – $0.89

2 Gala Apples – $0.99

2 Corn on Cob – $0.98

Potatoes (Still using 10lb bag from previous shopping trip)

BBQ Sauce (Have plenty of in my stock pile!)

Cinnamon (Had in my spice rack)

Total for dinner: $11.20

(Going out to a restaurant for this dinner would have cost us well over $50.00!)

A Little Peek at What Just Got Started at My House!

Day # 7 of Husband being out of town for work.

BUT… he’ll be home just in time for dinner tonight!

So I started something yummy and easy and I can focus on my coupons and ad matching and NOT making dinner.


I just pressed Start!

ย Meat look familiar? Click –> HERE

We’ll let you know how it turned out tonight.


Chocolate & Vanilla Pudding Pie with Bananas. Cheap, Easy & Kid Friendly

Yesterday when I picked up my son from preschool… I needed to run to the store ONLY for Tortillas because I was making chicken quesadillas for dinner.

While I was there, RALPHS, my son asked me…

“What are you making me for dessert tonight mommy?”

(Is he spoiled by my baking or what?!?)

“Ummmm… well… I don’t know. I didn’t bring my coupons with me either.”

I walked down the baking aisle and found a great make for a great deal.

Chocolate & Vanilla Pudding Pie with Bananas.

Chocolate Pie crust on sale for – $1.59

Kroger Brand Vanilla Pudding (4.75 oz box) on sale for – $0.99

2 Bananas @ $0.69/lb for – $0.68

Total for pie – $3.26ย 

Get your ingredients together and here we go!


1 Chocolate Pie Crust

1 Box (4.74oz) Vanilla Pudding

3 Cups Milk

1 – 2 Bananas

Method of Preparation:

Measure out your milk and mix in the entire package of the pudding.

Transfer into a medium-sized pot and turn flame onto medium/high.

Stir constantly until it’s brought to a boil.

As soon as you get it to boil, remove from burner and turn off the flame.

You’ll want to let it sit to cool (in pot) for about 5-8 minutes.

You’ll also want to stir it WHILE its cooling 2-3 times.

Your consistency will start to thicken.

Un package your pie crust and pour the pudding into it.

(Forgive some of my pictures… it was dark and my flash kept reflecting of everything so I turned it off!)

Now you’ll want to place it into the fridge and let it completely cool

This should take about 2 hours.

Once cooled you’ll want to cut up your bananas.

Cut them into about 1/4 inch thick slices.

Now start placing them on your cooled pie and Ta-Da!

You have a Kid Friendly, EASY and cheap to make,

Chocolate & Vanilla Pudding with Banana, Pie.

*Note: If you have Cool Whip you could top it at this point over the bananas… but my kids didn’t need the added sugar. They are hyper enough!

Snickerdoodles Always Make Us Happy

My husband left today to go away for a job.

He’ll be gone for the next 8 days.

When he was saying goodbye to my kids, my son got especially sad because he’s old enough to understand what daddy means when he’ll be gone for a while.

My daughter, of course, at the moment is oblivious!

While they were napping, I decided I’d make some Snickerdoodles!

You just CAN’T be sad when you wake up to some fresh-baked cookies!

And Snickerdoodles are mine an my sons favorite.

Emeril is one of my favorite chefs… not only can he cook but he can bake too.

This is one of his recipes, but I have my own special spin on how I prepare and make them.

(It’s his measurements and ingredients though.)

Here’s what you’ll need:

2 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp fine salt

1/2 cup shortening (crisco)

8 tbl (1 stick) butter, softened

1 1/2 cups sugar, plus 3 tbl

2 large eggs

1 tsp ground cinnamon

Let’s get started!

Pre-heat your oven to 350

*Tip: Use an oven thermometer to get to temp. I have to set my oven to 340 to get 350!

Gather all of your ingredients so you don’t have to search for them as you go.

Let’s start with the dry ingredients first. (Minus the sugar.)

Measure out your all-purpose flour in a measuring cup then dump the baking soda and salt on top of the flour.

Take a bowl and strainer (or a sifter if you have one) and sift all three ingredients into the bowl.

Your left with perfectly mixed dry ingredients and no clumps!

(Looks like powdered sugar.)

Next, gather all your wet ingredients and the sugar.

Cut up your stick of, softened, butter into 7 to 8 bricks.

Put the butter and shortening into your mixing bowl and start mixing on medium/high-speed.

(You can use hand beaters if you don’t have a mixer.)

Once the two are mixed to be smooth, turn your speed down to low and start slowly adding your 1 1/2 cups of sugar.

Once all the sugar is dumped in, stop your mixing for a second to scrape the sides of the bowl down.

Now turn your mixer back on to medium/high-speed and let the ingredients mix for about 5 minutes or until fluffy.

Turn your speed back down to low and add your eggs in 1 at a time, making sure each one has completely mixed in.

Now take your bowl of dry ingredients and SLOWLY add them all in.

Turn your mixer back up to medium until batter/dough is smooth.

*Optional… transfer your batter/dough back into the bowl you used for dry ingredients.

Take a separate small bowl and add the 3 tbl of sugar and 1 tbl of ground cinnamon.

Mix the two ingredient well. (I use my pointer finger.)

Grab your cookie sheet and either grease it or use parchment paper.

(I recommend parchment paper because you won’t even need a spatula to get the cookies off when they’re done.)

Grab your batter/dough and roll out 1 1/2 inch balls.

Place those balls into the cinnamon/sugar mix and coat the ball completely.

Flatten out the balls into about a 1/2 inch thick patty.

I like to do it with a fork by giving them to swipes in a cross like manner. This will give them a really nice look once the baking is complete.

Place your full cookie sheet in the oven and bake them for 11-13 minutes.

*Tip: Set your timer 1-2 minutes prior just to check on them because everyone’s oven cooks differently.

When they are done, they should be a nice light golden brown. The bottoms should be a darker golden brown.

Let them all cool on a cooling rack with a paper towel on top.

Once cooled you can enjoy!

(They were SO HAPPY!)

Make sure you store them in an air tight container so they don’t dry out. You want them to stay soft and moist.

Happy Baking… and Good Luck!