Crockpot fall apart ribs

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When fall rolls around the crock pot makes it’s way up from the basement and finds a temporary home in the kitchen. I use my crock so much during the fall and winter months that I leave it out on the counter. That being said, I like to look for “challenging” crock pot recipes if those even exist? But you know what I mean right? I don’t always like the recipes where you just dump some cans of condensed soup, along with some raw meat and call it dinner. Sometimes those recipes work out and are great, but a lot of them turn out rather tasteless and sloppy. I like to think you need to put a little bit of work into a meal to get good results. So while these ribs are not hard or a lot of work, in fact they are quite simple, you don’t just toss everything together in one step. I promise you it really isn’t much work at all and the results are tender and savory fall off the bone ribs.crockpot ribsYou are welcome to skip making the sauce and use store bought if you’d like! I have found myself married to a man that detests store bought BBQ sauce. I think it comes from his dislike of anything “sweet” on or near his meat. He is real manly about meat, you know how that goes. This recipe for BBQ sauce is a little more savory than sweet if you like that kinda thing.

  • 4 tablespoons paprika
  • 3 tablespoons light brown sugar
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 8-9 lbs pork ribs
  • 2 cups ketchup
  • 1-cup raw honey
  • 5-8 drops hot sauce
  • 1 tsp dry mustard
  • 1 clove garlic, minced
  • 3 tablespoons Worcestershire Sauce
  • 2 tablespoons cider vinegar
  • ground pepper
  1. First make the BBQ sauce.
  2. In a large mixing bowl whisk ketchup, honey, hot sauce, dry mustard, garlic, Worcestershire sauce, vinegar and pepper.
  3. Pour sauce into a sauce pan and heat on medium until everything is incorporated.
  4. Mix together dry ingredients to create a rub: paprika, brown sugar, cayenne pepper, salt and pepper.
  5. Cover ribs with rub on both sides and place in the crock pot on low heat.
  6. Let the ribs heat for 2 hours then pour sauce over the top.
  7. Heat an additional 4-6 hours.

Hope you are having a blessed week friends!



Pumpkin risotto

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Pumpkins are certainly on the brain lately and I love it! I have been trying to incorporate more pumpkin into our diets this month and this recipe has proven to be a winner. Another fun new recipe I tried was pumpkin banana muffins and they were incredibly moist and went over particularly well in our house. Here is the recipe I used with a few substitutions. Anyway, back to the risotto! I don’t make risotto often because it always sounds like a lot of work. I wanted to try it out in the crock pot to see if I could achieve a good risotto but also be super lazy about it. Turns out it worked really well. *and the crowd goes wild for team lazy

pumpkin rissotto

The ultimate lazy cook challenge: could I make a meal out of this without making anything else to go with it? Enter, chicken apple sausage. The apples from the chicken apple sausage and the pumpkin go together so well. Give me anything apple this season, the apples are incredible this year!  You can’t keep us away from the apple orchards these days, especially now that the honey crisps are coming around. Yum. You know that saying an apple a day… keeps the doctor away. Let’s just say we shouldn’t be needing to see any doctors for a long long time.

  • 1-15 oz can pumpkin (not pumpkin pie filling)
  • 2 cups short grain white rice
  • 32 oz vegetable(or chicken) broth
  • 4 cloves garlic, minced OR 2½ tablespoons Tastefully Simple's Garlic Garlic
  • 1 large onion, chopped
  • 2 tablespoons olive oil (or grapeseed oil)
  • 2 tablespoons butter
  • 1 package chicken apple sausage (Costco carries delicious apple sausages stuffed with gouda!)
  • ⅘ handfuls spinach
  • water as needed
  1. In a large crock pot toss in uncooked rice, broth, butter & pumpkin.
  2. Turn crock pot to high for an hour to let the rice cook.
  3. In a medium sauce pan heat olive oil over medium heat. Toss in garlic.
  4. After about a minute toss onions into pan with garlic. Heat until onions are translucent.
  5. Next, slice chicken apple sausage into small, bite-size slices. Toss into the same pan with the onions and garlic. Heat until lightly browned.
  6. Add sausage mixture to the crock pot, stir and turn heat down to low.
  7. Cook risotto for at least 5 hours or until rice is fully cooked.
  8. Toss in fresh spinach right before serving.

A few other favorite pumpkin recipes:

*updated Here is the link to the pumpkin caramel apple crisp. The recipe is in a free downloadable e-cookbook under dessert recipes!

pumpkins (2)Speaking of pumpkins, check out our pack this year! In order, Liam’s, Jack’s, Remy’s and baby’s. Pumpkin seeds are roasting in the oven as I type!pumpkins (1) pumpkinsHappy Halloween festivities this week and next, to you and your littles! Remember to follow us over on Instagram for picture updates. I am excited to see all the fun costumes this week.


{crockpot} Creamy pesto chicken


Our summer has just been absolutely crazy, so my favorite crockpot recipes have been proving crucial. This creamy pesto chicken is in my top 5 crockpot recipes of all time. But really any recipe that you just dump all the ingredients into a crockpot, let it cook all day unattended, AND when it’s done tastes incredibly gourmet, would be on my top recipe list. This creamy pesto chicken serves perfectly over rice, quinoa, or better yet, my cilantro lime quinoa.

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This recipe uses pesto from the jar, (found at any supermarket), but you can make your own, I usually make my own but I didn’t have time for this recipe. Here is the recipe I normally use if you are up to making your own! Fresh Basil Pesto Recipe. There are some really great store bought organic jars of pesto though and better yet, if you have a local market that makes it fresh, use that! I am all about saving time when I have to be in the kitchen, but only if that means I will not have to compromise the nutrition or freshness of my dish.

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  • 1 (12oz) package of cream of chicken (condensed) soup
  • 1 (12oz-20oz) package of your favorite pesto, OR 1½ cups of homemade pesto
  • 4 chicken breasts (thawed or frozen), diced
  • 1 cup of fresh mushrooms, sliced
  • handful of cherry tomatoes, diced
  1. With your crockpot on medium heat, toss in the chicken.
  2. In a bowl combine chicken soup and pesto.
  3. Pour over chicken.
  4. Let the chicken mixture cook on medium heat for 4-5 hours or on low heat for 6-8.
  5. minutes before serving throw in the mushrooms.
  6. Garnish with diced tomatoes.



{crockpot}Calico beans

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Beans are kind of my jam. I love beans. Any kind really: green, pinto, refried, black, navy, baked: but these calico beans are my all-time favorite. I know some people have sour feelings towards beans because of well you know I’m sure. But those magical fruits are really healthy, protein packed, have only the same amount of calories as meat, are loaded with fiber, and (ahem) get digested rather quickly.

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They are a great dish to make for a gathering because they are so simple to make and everyone loves them! A few weeks ago I made these calico beans for a get together, and at least 5 people asked me for the recipe! I am telling you, everyone will love them. And for whatever reason people think these beans are way more complicated to make than they actually are. When I tell people the recipe they can’t believe how few ingredients are in the beans and how easy they are to make. Anybody can whip these up. These beans make you look good. You know like you actually know what you are doing in the kitchen, but you really dont. The only problem is I could eat the whole crockpot full of them, I just can’t stop. The good news is that they are better the next day warmed up in the oven.

  • 1 can red kidney beans, drained and rinsed
  • 1 can navy beans, drained and rinsed
  • 1 can baked beans
  • 1 can pork and beans
  • 1 can butter beans, drained and rinsed
  • 1 can great white northern beans, drained and rinsed
  • 1 lb maple bacon
  • 1 lb ground beef
  • 1 cup ketchup
  • 1 cup barbecue sauce
  • 1 large onion, diced
  1. Fry ground beef and onion, drain.
  2. Put meat and onion mixture on medium heat in a large crock pot.
  3. Fry bacon. When it cools crumble on top of meat mixture in crockpot.
  4. While bacon is cooking, dumb all the beans in the crockpot and stir.
  5. Add ketchup and barbecue sauce and continue to stir.
  6. Let the beans cook on medium for at least 3 hours but up to 6.
  7. An hour before serving take the crockpot out of the warmer and bake in the oven at 400 degrees for 30 minutes.




One pot tomato basil soup

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Hands down the best soup I have ever had. The broth is irresistibly good, you will want to drink every last sip. The noodles have the most incredible flavor from cooking in the broth with the basil and garlic. I even used whole wheat noodles and nobody could tell (sneaky mama strikes yet again.)But the greatest thing about this recipe is that it is a fabulous tomato, vegetable soup base recipe. For instance; I have thrown celery, cilantro, and rosemary in the pot to substitute for the other herbs if I am out of them. As long as you use the staples of the recipe, the garlic, vegetable broth, and tomatoes, the rest of the ingredient options are endless. And do we even need to discuss how simple this soup is to make? 10 minutes to gather your ingredients and do some light chopping, and your stove will do the rest. Check, and, mate.

Thank you Donna from Apron Strings for the fantastic recipe, check out the original recipe here along with a beautiful picture of the soup while it is cooking.

  • 12 ounces linguine pasta
  • 1- 15ounce can of diced tomatoes (with peppers)
  • 1 large onion, diced
  • 4 cloves garlic, thinly sliced
  • ½-1 teaspoon red pepper flakes(depending on how spicy you want it)
  • 2 teaspoons dried oregano leaves
  • 2 large sprigs basil, chopped
  • 4½ cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese
  1. In a large pot, place noodles, onion, garlic, tomatoes, and basil.
  2. Pour in vegetable broth.
  3. Sprinkle the pepper flakes and oregano on top and drizzle with olive oil.
  4. Heat to a boil and then simmer on low heat covered for 10 minutes or until there is little liquid left.

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