It's beginning to finally feel like fall-ish around here in the Phoenix area.

That means that the highs are starting to be in the lower 90s to 80s instead of near the 100s, and our lows in the mornings are in the 60s.

Yep. That's fall here.

So while it's not sweater weather whatsoever, it is a time to start baking the fall goodies. Because if not now, we'd have to wait until about December when it actually feels like FALL here.

These cookies were a cure to feeling SAD about the weather. And I know they'd go perfectly with some apple cider, coffee, or tea-- or beverage of your choice. They basically taste good with everything.

Everything Delicious Cookies

Ingredients:

- 1/2 C butter, softened (one stick)
- 1/2 C sugar
- 1/2 C brown sugar
- 1 tsp vanilla
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 baking powder
- 1 & 1/3 C flour
- 1/3 C chocolate chips (I used semi-sweet)
- 1/3 C baking Reese's Pieces
- 1/3 C caramel bits

Note: If your dough feels a bit dry, add a splash of oil: canola, olive, coconut (melted) all work! This will help the cookies not be too cake!

Directions:

- Preheat your oven to 350 and prep a baking sheet with parchment paper or cooking spray. If you have two baking sheets, prep them both. This makes between 18-24 cookies.
- Blend together your butter and sugars. Add your vanilla and egg to the mix.
- Work in your dry ingredients (not the sweets just yet) until everything is well combined and there are no flour streaks or anything like that!
- Fold in your goodies: chocolate chips, reese's pieces, and caramel bits.

Note: You can just do chocolate chips to make the perfect chocolate chip cookies, or basically add anything that you would like! This is a good base cookie recipe, so I've tested & learned.

- Use a medium cookie scoop (about 2 TBSP of dough per cookie). Bake for 9-12 minutes, depending on your oven. Let cool on baking sheet for 2 minutes until the cookies have caved in. Then remove to cooling rack.


Ready? OK. Now devour them.

I was in the market for a new brownie recipe to try (my friend and I were sharing a craving) and was sent this via Pinterest to try. I didn't do the original (9 x 13 of brownies is way too much to have around the house), so I had to make some changes.

These. Are. Amazing.

I'm allowed to say that, right?

Also, they're not awful for you. The way I made them, there's no oil, low sugar, and plenty of chocolate.


Vegan [Banana PB] Fudge Brownies

Ingredients:

- 1 (overly ripe) mashed banana
- 1/3 C peanut butter
- 1/2 C milk (almond or soy to make it vegan)
- 2/3 C unsweetened applesauce
- 1/2 tsp vanilla

- 2/3 C all purpose, unbleached flour
- 2/3 C brown sugar
- 1/2 C [special dark] cocoa powder
- 1/2 tsp baking powder
- pinch of salt

- 1/2 C chocolate chips


Directions:

- Preheat your oven to 350 and spray a 8 x 8 baking dish.

- Whisk together your banana, peanut butter, milk, applesauce, and vanilla until well combined. Gradually add your dry ingredients (minus the chocolate chips-- save those for last!)

The dough will be thick-ish.

- Fold in your chocolate chips last.
- Using a spatula, pour/scoop the batter into your prepared dish. Smooth the batter as evenly as possible.
- Cook for 25 to 30 minutes or until a toothpick comes out clean from the center. *Note: Be careful not to over bake, because then they wou't be "fudgy".)*

These cookies are super easy-- something to throw together if you have friends or family about to show up and you want your kitchen to smell wonderful, but maybe want to do a little more than just the break-and-bake cookies. Plus, who can pass up on coconut?

Oh, and the surprise inside? If you have some Hershey Kisses handy, they give the cookies a little extra chocolate-boost. (Which is always amazing, am I right?)

They also have the Michael & Clark seal of approval, just so ya know.


Ingredients:

- 1/4 C butter, softened
- 3 TBSP Coconut Oil, melted
- 1/2 C brown sugar
- 1/2 C sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 C all purpose, unbleached flour
- 1/2 C chocolate chips
- 1/4 - 1/2 C unsweetened coconut flakes
- 12 - 18 Hershey Kisses (optional)


Directions:

- Preheat your oven to 350 and prepare your baking sheet by spraying or lining with parchment paper.
- Using a handheld or standing mixer, blend your butter and oil together. Then mix in your sugars until fluffy.
- Add your egg and vanilla to the mixture.
- *Optional: Mix your dry ingredients (flour, salter, baking powder & soda) in a medium-sized bowl.* Add your dry ingredients in batches to mix your batter more thoroughly.
- Fold in your chocolate chips and coconut flakes.

- Using a cookie scoop, scoop your dough and place on the cookie sheet.

If you are adding Hershey Kisses put about 1/2 the amount of dough in your cookie scoop, then push a Hershey Kiss into the middle and cover the bottom with more dough. If you have a medium-sized scoop, it works perfectly. *Note: If you do not have a cookie scoop, you can simply shape the dough around the Hershey Kiss, about 2-3 tablespoons worth.*


- Bake for 8 - 11 minutes. Remove immediately to cooling rack.

In my opinion, you can never have enough chocolate-- or coconut. Enjoy!

Hello all.

I have a lot of recipes saved that I intend to share with you. I've been so swept up in working on my YA novel and being a wife/mother that I admit you've been neglected. That happens. Sometimes things have to be put aside for a while-- but hopefully I'm making an excellent return to the blogosphere!

In order to do that successfully, I knew I had to start with a wonderful recipe-- so I hope you approve in my choice. I've been procrastibaking a lot (Procrastination- Baking). It tends to happen when I'm writing and working and all that jazz. Luckily, Michael doesn't seem to mind. He loves getting creative in the kitchen with me.

Citrus Tea Muffins


Note: This is a half-batch recipe (it makes six muffins). For a full recipe, make sure to double up!

Ingredients:

MUFFINS:
- 1/4 C butter, softened
- 1/4 C unsweetened applesauce
- 1/4 C sugar
- 1 egg
- 1/2 tsp lemon extract *optional*
- 3/4 C flour (I did 1/2 C unbleached all purpose and 1/4 C whole wheat)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 - 1 tsp lemon zest
- 1/2 - 1 tsp lime zest

OPTIONAL GLAZE/ TOPPING:

- 1/2 C powdered sugar
- Juice from 1/2 lemon
- Juice from 1/2 lime
- 1/2 tsp butter, softened
- 1/4 tsp vanilla

- 1 tsp shredded coconut
- 1/2 tsp lime zest
- 1/2 tsp lemon zest

Directions:

- Preheat your oven to 350 and line your muffin tin/ spray with cooking spray. *Remember this is a half recipe unless doubled*.

- Beat softened butter until fluffy. Mix in your applesauce, sugar, egg, and lemon extract.
- Gradually add your dry ingredients, including your zests.
- Use 1/4 C of mix for each muffin, approximately. Bake for 15 - 18 minutes, depending on your oven. Check with a toothpick to make sure they're cooked all the way through. Remove to baking rack to cool.


-While they're cooling, combine your powdered sugar, citrus juices, butter, and vanilla for your glaze. In a separate bowl, toss together your zests and coconut (if using).
-When the muffins are cool, drizzle the glaze over them, then sprinkle the topping on that. Let sit for a few minutes before serving so the topping stays put.



Recipe adapted from Positively Splendid.

I'm ALIVE! We've had a roller-coaster of days and I can't wait to share pictures with you from my family's visit. It just sparked a flame. Being within driving distance of my older sister now is definitely something to be thankful for. The South West is growing on me day by day... as long as it's not 90 outside. But I guess I have plenty of that to look forward to.

I digress.

I wanted an easy meal to make for the hubs before he hit the road after a few complicated recipes when my sister and family were here. I found this on Just a Taste and knew I had to give it a try.


These chicken tenders are easy and delicious. Plus, if you have a toddler who loves cheese, these are perfect! What's better than chicken tenders coated in cheese crackers?

Ingredients:

- Cooking spray or olive oil
- 2 C cheddar crackers (I used reduced fat Cheez-Its)
- 1/2 tsp paprika
- 1 to 2 lbs uncooked chicken tenders (tenderloins)
- 3 large eggs
- 2 tsp Dijon mustard
- 1 C whole wheat (or all-purpose) flour

Directions:

- Preheat your oven to 475. Line a baking sheet with foil and coat it with your cooking spray or brush it with olive oil.
- You have two options for your crackers.

1) Pulse them in a food processor until finely ground.
2) Place the crackers in a plastic bag, seal it, and use a rolling pin to crush the crackers.

I chose the latter because I didn't want to use more dishes. Once crushed, transfer to a shallow bowl and stir in paprika.

- Whisk eggs with Dijon mustard in a separate shallow bowl. Put your flour in a third bowl. Set up your station in this order: Flour, Eggs, Crackers.


- Coat each tender in flour first, shaking off any excess. Next, dip it in the eggs. Lastly, press the tenders into the crackers, making sure to coat them well and as evenly as possible. Place the tender on your prepared baking sheet, spacing them so they don't stick together.


Note: I used 1lb of chicken, which was 8 tenders.

- Bake for around 15 minutes. Turn them in the middle (about 7-8 minutes along) to help them cook evenly.

Serve with more Dijon and expect them to be gobbled up. We didn't have any leftovers.

HAPPY JULY!
I know. The title is a mouthful. But you won't mind once you make these! Are you sensing a trend? The last muffin recipe I posted was Banana Coconut. What can I say. Now that I have coconut and coconut oil in the house... the options are endless!

Ingredients:

- 3 tbsp coconut oil, melted
- 1/2 c applesauce
- 1/4 c honey
- 1 C milk [vegan options include coconut, almond, soy, etc!]
- 1 C whole wheat flour
- 1/4 tsp salt
- 2 tbsp baking soda
- 1 C oats
- 1 C diced/cut up strawberries
- 1/2 C coconut flakes


Directions:

- Preheat your oven to 375 and prepare your muffin pan with liners/cooking spray.
- Whisk together the first four ingredients (coconut oil, applesauce, honey, and milk). Fold in your flour, baking soda, and salt.
- Stir in your oats. Then add the strawberries and coconut. Do not over-mix.
- Use 1/4 C or so of batter for each muffin.
- Cook for 18 to 24 minutes. Check with a toothpick. When it comes out clean (no batter-- strawberry juice an exception), they're done!

Super easy and delicious. Michael was excited to have another muffin recipe to try.


Want more vegan muffin recipes? Check these out!

Banana Coconut Muffins

Mystery Muffins

Banana Chocolate Chip Muffins

Veggie Muffins

A super easy and healthy dinner alternative to pasta, I absolutely love these. If you're a zucchini lover, then you definitely need to put this recipe on your "to make" list or Pinterest board.

I realize that I've started posting quite a few Italian-Veggie dishes... like my Eggplant Parmesan (and there's another one on the horizon). What can I say? I'm trying to cut down on the pasta and up my vegetable intake. What better way to do that than make a few substitutions?

Ingredients:

- 3 to 6 medium sized zucchini, halved and hollowed (see picture)
- 2 to 3 C ground beef or turkey (you can also use a meat substitute or sausage of any kind!)
- your favorite marinara sauce (about half of a typical jar for 3-4 zucchini, the whole jar for 5-6)
- 1/2 white onion, finely chopped (optional)
- Mozzarella Cheese (to top)
- Parmesan Cheese (to top)

Directions:

- Preheat your oven to 400. Prepare a 9 x 13 pan with cooking spray.
- In a large skillet, combine your onion and ground meat/sausage of your choice. Cook over medium-high heat until your meat is cooked and your onion is soft.
You don't have to use onion if you don't want it!
- Mix your marinara sauce into your meat mixture and let sit (covered over medium-low heat) for ten to twenty minutes, if possible.
- If you haven't already, cut your zucchini in half length-wise and hollow them out making "boats". However many zucchini you use, you will have twice the number of boats (i.e. if you use 3 zucchini, you come out with six boats).
- Spoon meat mixture into your zucchini boats and top it with mozzarella and parmesan cheese.
- Bake for ten to fifteen minutes (until cheese is melted/golden brown).
See first picture!

The idea for this recipe comes from Dashing Dish.

This is one of my absolute FAVORITE dinners. I'm not sure why. Clark liked it maybe the first two times I made it. After that he got rather tired of it. Probably because I wanted to make it ALL. THE. TIME.

I'm not sure why I haven't shared this with you before. I adapted this recipe from the Cook Yourself Thin cookbook. Make sure to check out the original! The cookbook has some awesome adaptations and recipes in it.


Ingredients:

- 1 lb ground white turkey meat (you can also use ground chicken, I suspect)
- 5 to 8 oz fresh or frozen spinach
*Pictured is made with frozen spinach, but I typically use fresh. I just had the frozen so I thought I'd try it-- and it worked wonderfully!*
- 1 onion, finely chopped
- 1/3 to 1/2 C bread crumbs (whole wheat to keep it healthy!)
- 1 egg
- 1/4 tsp garlic salt
- 1/8 tsp paprika
- 1/8 tsp black pepper
- 1 tbsp olive oil

Sauce:

- 3 tbsp ketchup
- 2 tbsp worcestershire sauce
- 1 to 2 tsp tabasco or hot sauce

Directions:

- Preheat your oven to 375. Prepare a cookie sheet by spraying with cooking spray/coating with olive oil.
- In a medium sauce pan, heat your olive oil. Add your onion and sautee until soft and golden, about five minutes.
- Add your spinach and saute until wilted, about 30 seconds to 2 minutes.
*If you are using frozen (that's been thawed), it's clearly already wilted. Just toss it in there and saute it for a few seconds to let it soak up some flavor, but it doesn't need to be in the pan quite as long as fresh spinach.*
- Place mixture in a large mixing bowl with the turkey, bread crumbs, egg, and spices. Mix together just enough until it's combined, but don't over-do it!

- Use 1/3 to 1 C to scoop mixture, level it, and then flip the cup upside down onto the tray to get an even amount per loaf.
*I used 1/3 C and got about 5-6 loaves, I believe, but you can make them bigger if you have less people!*

- Cook for 30 minutes. During this time, make your sauce/glaze.
- Brush the loaves with the sauce at the 30 minute mark, and then put them in the oven for another 10 to 15 minutes. If they start to really burn around the edges, remove them.


These go great with roasted veggies or asparagus!

I know, the name of the cookie is a mouthful. I just couldn't think of something simpler!

Today is my dearest friend's birthday, who happens to be vegan. So I thought it only appropriate that I share this one today.

Ingredients:

- 1/2 cup (1 stick) butter [substitute-- like earth balance], softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 cup peanut butter
- 1 teaspoon vanilla extract
- 1/3 C unsweetened applesauce
- 3/4 cup unbleached, all-purpose flour
- 1/4 C whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup oats (quick or old fashioned)
- 1 C semi sweet chocolate chips [or a vegan substitute

Directions:

- Preheat your oven to 350 and prepare a cookie sheet by spraying it or lining it with parchment paper.
- Bear together your butter and sugars.
- Next mix in your vanilla and applesauce.
- Mix in your dry ingredients (except the oats and chocolate chips).
- Fold in your oats and chocolate chips. Do not over mix.
The mix will be a little "flimsy". Not to worry-- your cookies will still be delicious!
- Use a cookie scooper or table spoon and place your dough on your prepared sheet.

- Bake for 11 to 14 minutes until the bottom is golden/brown.
- Let the cookies sit on the pan for 2 to 3 minutes before moving to a cooling rack. If you don't, they will inevitably fall apart. Trust me!
- Let your cookies cool for a good five minutes. They are crumbly, so the longer you let them sit, the firmer they become.


This recipe was adapted from Six Sisters' Stuff.


HAPPY BIRTHDAY BECCA!

Happy Monday!

I made these muffins for the same event I made the Strawberry Cream Cheese Scones. I was blessed to have a few leftovers, since this recipe made a few more. Mr. Michael was very pleased, too, since he absolutely loved them. It's basically chocolate covered strawberries in muffins.
Who wouldn't love that?

Ingredients:

- 1.25 C unbleached, all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 C sugar
- 1/4 C brown sugar
- 1/2 C unsweetened applesauce
- 1 egg white
- 1/2 tsp vanilla
- 1/2 C strawberries, chopped
- 1/2 C (mini) semi-sweet chocolate chips

Directions:

- Preheat your oven to 350. Prepare (mini) muffin pan with liners and/or cooking spray.
- Whisk/mix together your sugars, applesauce, egg white, and vanilla. Add your dry ingredients (flour, baking soda, cinnamon--best if pre-mixed in separate bowl).
- Once everything is thoroughly combined, fold in your strawberries and chocolate chips as gently as possible.
- Use one (heaping) tablespoon for each mini muffin, or 1/4 C for each regular muffin.
- Bake for 18 to 20 minutes (mine took exactly 18). Transfer to cooling rack for a few minutes before devouring.
- Muffins will keep in airtight container for about a week (though they do get rather sticky).


This recipe was molded from Sally's Baking Addiction.

Clark is home and that means our healthy eating takes a vacation.

No. Not really.

But it does mean that we make a few acceptions so he can enjoy some homecooked foods and desserts he loves. This time around he requested Molasses Cookies. A recipe I realized I hadn't shared, because I hadn't made them since before I started the blog. Which, at this point, was around 2.5 years. Crazy.

The great thing about these? You can make them for just about any season/holiday. I was so excited to use my Valentine's Day cookie cutters on something other than sugar cookies.

As always, if you don't want to devour these within the first few minutes after they cool, make sure to have storage containers ready to put them in and stash them away. Ours barely lasted 48 hours, thanks to visiting friends and Clark (ok... I had a couple).

This recipe requires you to refrigerate the dough for at least two hours.

Ingredients:

- 1/2 C butter, at room temperature
- 1/2 C packed brown sugar
- 2/3 C molasses
- 2.5 C all-purpose, unbleached flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp ground cloves

For *optional* topping:
- 2 tsp sugar
- 1/2 tsp cinnamon

Directions:

- Beat together your butter and brown sugar. Add your molasses.

- Mix together your dry ingredients. Slowly work them into your molasses mixture. It should end up being very crumbly.

- Cover your dough and refrigerate for at least two hours or as long as overnight. I did mine for the bare minimum and the dough was a little hard to handle, but worth it.

- Preheat your oven to 350 and prepare a cookie sheet.
- Roll out your dough to about 1/8 to 1/4 inch and cut them with cookie cutters in whatever shapes you like.
Note: Because the dough was so crumbly, the cookies were hard to handle when moving to and from the cookie sheet. I would suggest using a spatula to do this.
- Top the cookies with your *optional* cinnamon/sugar mixture
- Bake for 6 to 8 minutes. Move to a cooling rack and let sit for a couple of minutes.

Michael really wanted to try them. I was taking pictures and he snuck up and grabbed one before I could say no. I didn't even notice until I saw his hand coming into the picture! He's too precious.

Oh, and if you didn't notice, these are Vegan friendly! No eggs/dairy necessary! This recipe was adapted from the Williams-Sonoma Cookies book.

And make sure to go by Newlywed Moments for an AWESOME giveaway. Want a Kitchen Aid Mix Master? Need a new one? Emily Crider and 30 other bloggers are giving one away! Check it out and make sure to enter!
a Rafflecopter giveaway

Before Clark had to head out to work again, his dinner request was homemade Mongolian Beef. It's one of his favorites to order for take-out, and since we're trying to cut back on doing that, we experimented. When all was said and done, Clark said it was the best Chinese dish we had made at home. Period. Apparently my Sweet & Sour Chicken has finally been surpassed.

Ingredients:

- 1 lb beef tenderloin [ I actually just used stir-fry beef for this because it's WAY cheaper. ]
- 2 tbsp corn starch
- 4 cloves garlic, minced
- 1/2 tsp grated/"powder" ginger
- 4 to 6 tbsp soy sauce [low sodium preferred]
- 2 to 3 tbsp sugar
- 2 tsp Chine rice wine or dry sherry
- 3 to 6 green onions cut into 2 to 3 inch pieces [green part only]
- 2 to 4 tbsp oil for the pan [I used olive]

For Fried Rice Recipe go HERE*

- Directions:

- Mix together your soy sauce, sugar, and rice wine/sherry. Set aside.
- Heat oil in pan [I used a wok] over medium-high heat. Add your ginger and garlic. Sautee until garlic is browning.
- Toss your beef in cornstarch. Make sure to shake off any access cornstarch. Add your beef to the pan and saute until lightly browned.
- Add the sauce to the mix. It should boil pretty quickly. Lower the heat and keep stirring until the sauce begins to thicken and sort of glaze the meat. It should happen in a matter of minutes.
- Toss in your green onions a few minutes before serving. Turn the heat off after adding them.

Serve with fried or steamed rice.


Recipe adapted from chodivine.com.

Thursday morning, when our weather was at its worse (we had five straight days of nasty rain/wind), our coffee pot broke. There was no warning signs, no spewing grounds... nothing. I turned it on... and it wouldn't work. It was thirty minutes before I even noticed, because I'll set it up, turn it on, and do things and then get excited to get my first cup of coffee... but there wasn't any. It was awful.

After consulting my mama on just how to find a substitute way of making coffee, I dulled my coffee-less-morning-pain by making these DELICIOUS muffins. After making them I of course felt guilty (and after eating two of them). Luckily a friend came by to take some off my hands.

They are rich and delicious, and easy to make. Luckily they are rich enough where two was my limit (with a nice glass of milk or cup of coffee).

Ingredients:

- 1 C whole wheat flour
- 1 C unbleached, all-purpose flour
- 3/4 C unsweetened cocoa powder
- 3/4 C sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 C milk (I used skim)
- 1 egg
- 2 tbsp butter, melted
- 1/2 C vegetable oil
- 2 tsp vanilla
- 1 C semi-sweet chocolate chips, plus extra for sprinkling if desired

Directions:

- Preheat your oven to 350.
- Wish together your milk and melted butter. Add the oil and eggs next.
- Combine your flour, cocoa powder, baking powder, sugar, and salt in a large bowl. Add the liquid ingredients to this mix well. Don't over mix this. The batter should be somewhat lumpy.
- Gently fold in your 1 C chocolaate chips.
- Spoon the batter into your prepared muffin pan. Use about 1/4 C batter per muffin.
*If you use liners, make sure to spray them!*
- Optional: Sprinkle the top of the muffins with extra chocolate chips for show!
- Bake for 20 to 25 minutes. Check the muffins with a toothpick. Make sure it's batter sticking to the toothpick and not just melted chocolate from the chips when you're deciding if they're done or not!
- Remove muffins from hot pan to a cooling rack and let sit for at least five minutes before digging in. This didn't, exactly, happen when I made them... but then they were very hot and VERY "melty" with the chocolate chips.

ENJOY!



This recipe was adapted from About.com.

I. Love. This. Recipe.

When Clark was gone for round one of his new job, I lived off of it for a good week. Seriously. Serving it over rice, or in a wrap, or just the bean mixture without the chicken (note the vegetarian label)... it's just delicious. And SO easy!

Have I mentioned how much I love my crock pot lately?

Well, I do. I LOVE MY CROCK POT.

OK... on to the recipe.

Ingredients:

- 1 lb chicken breasts
- 14 oz (I think) can diced tomatoes with chiles
- 15 oz can black beans
- 1/2 to a whole 15 oz can of corn
- 1/3 C fresh cilantro, chopped
- 2 C chicken broth/ water with chicken bouillon (or vegetable if you're making this a vegetarian/vegan meal... without the chicken, of course)
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp cumin (minimize if you don't want so much spice)
- 1/4 to 3/4 tsp cayenne pepper (you can leave this out if you wish)
- salt to taste
- 3 scallions, chopped

Directions:

- Combine your tomatoes, beans, corn, cilantro, chicken broth, garlic, and spices in the crock pot. Mix it up nicely.

- Lightly salt your chicken and lay it on top.
- Cook on high for 4 to 6 hours. Somewhere in there, turn the chicken over so it cooks more evenly.
Can you see the chicken?

- 30 minutes or so before serving, shred the chicken. Stir it into the mix so it's well combined.
- Top with scallions (not pictured) and serve however you wish! Shredded cheese goes great with this as well.





Want some other crock pot recipes? Check these out!!

Spicy-Sweet Crock Pot Barbecue

Beef Tips

Kansas-Style BBQ




Adapted from the fabulous SkinnyTaste.com.