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Ham, Potato and Corn Chowder Soup

This is a favorite recipe of mine to make on a cold winter day, which we have had ALOT of them lately. It is a hardy soup that just seems to warm the body and soul!

The directions for this soup are done with my instant pot but you can easily convert it to a crock pot or stock pot on the stove. Another thing that I love about this recipe is that you can use the ham that you have leftover from another meal or use ham steaks. My Christina gave us a bunch of ham steaks, so I chopped one up for the soup and YUMMY!

Ham, Potato and Corn Chowder Instant/Crockpot Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

A soup for those cold winter days.



-2 tbs olive oil -1/2 onion -2 stalks celery, diced -1 cup chopped carrots -1 clove chopped garlic -1/4 cup flour -1-14.5 oz can chicken or ham broth -1-1 1/2 pounds of potatoes, diced


  1. Set instant pot to saute, add oil plus onion, celery, carrots and garlic and saute until tender 5-6 mins. If you are using a crockpot, do this in a pan on the stove.
  2. Add flour and brown the flour.
  3. Slowly add the broth, bring to a boil and add milk.
  4. Add potatoes, continue to use saute setting for another 10 minutes or until potatoes are tender. Stir Continuously so that the veggies do not stick to the bottom of the pan.
  5. Set the slow cooker on 4 hours
  6. Add the ham and corn
  7. Let it cook for the 4 hours and enjoy!

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Pot Roast Instant Pot Recipe

Photo Mar 02, 6 47 32 AM

In the Winter, Pot Roast is one of my favorite meals to make and enjoy. It is an easy, hearty meal that just hits the spot on a cold winter evening. With my recent obsession of my Instant Pot, I wanted to experiment with making my Pot Roast in the Pot. Let’s just say, I am super happy with how it turned out and I didn’t have to start it in the morning like the Crock Pot or pot on the stovetop!

One note that I am going to give you is for the amount of time to pressurize the roast, I approximated 20 minutes per pound. My roast was just under 3 pounds so I set it to 55 minutes and it came out perfect!

Pot Roast Instant Pot Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

An easy, delicious winter meal made in just a couple of hours with the Instant Pot.



  • 3 pounds beef roast
  • 2 tablespoons of oil
  • 1 teaspoon chopped garlic
  • 1 cup chopped onion
  • 1 cup sliced carrots or 2 handfuls of baby carrots (my preferences)
  • 5 potatoes cubed
  • 1 14.5 oz can beef broth
  • seasoning spice, salt and pepper to taste


  1. Set the Instant Pot to saute, place the oil in the pot and let it warm up. Season the meat with seasoning spice, salt and pepper to liking.
  2. Brown the roast on each side for 2-3 minutes. Remove the roast and set aside.
  3. Saute the garlic and onion until tender.
  4. Add broth, carrots, potatoes and roast back into the pot.
  5. Set the Instant Pot to manual and enter the amount of minutes your roast will need (20 minutes per pound for the roast).
  6. Enjoy the smell of the roast while its cooking.
  7. Remember to take caution when releasing the pressure valve and opening the lid after its done releasing.
  8. Enjoy your meal!

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My Failed Drizzle Pretzel Rods Lesson

*This post is not sponsored or paid for by the companies featured in this post. This is just my experience shared with my readers.

Cooking and baking has taught me many lessons including that I love to try new foods, baking is therapeutic and that not everything I make needs to be perfect. This week’s Feed Me Friday is all about my failed drizzle pretzel rods and the lesson that not all short cuts are going to work and not everything I make is going to be perfect.

Danyella and I found these cool Candy Melt drizzle packs that we wanted to drizzle over pretzels to make chocolate covered pretzels. They were only $1.50 a pouch so we decided to try them out. I got pink and she got red. We had pretzel rods in the cabinet at home and decided to decorate with sprinkles. We were all set to make our drizzle rods.

Photo Feb 09, 11 03 27 AM

The directions stated to microwave the pouch on 50% heat starting at 1 minute, knead to encourage the melting process then continue to heat in 30 second intervals and knead the pouch. I kept doing this process for a total of 3 minutes. The pouch got hot and it felt like the contents were melted.

This is come up with the failed portion of this lesson…..

I begin to try to drizzle my rods with the melts and it just come out in globs! No drizzle to be found. Now that I opened the pouch, I can’t reheat it to melt more so I keep trying to drizzle my globs. Once the pouch is empty, I attempt to melt them more by heating the rods and globs in the microwave. After a total of 2 minutes worth of 30 second intervals, the globs just wouldn’t melt!

At this point I just transferred the rods and globs to a plate and sprinkle with red sprinkles. I ate one and they still tasted good just don’t look as pretty as I wanted them to be. I guess that is life, some moments are great and look ugly which is where you adjust your expectations and enjoy the sweet side.

Photo Feb 09, 11 16 51 AM.jpg

What cooking/baking fails have you had that still tasted wonderful?





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Instant Pot Chili Recipe with printable

With the Super Bowl only a few days away and my beloved Eagles playing for their first win, chili is a must to eat while we watch them play. Add my must have chili with my new Instant Pot with all its cool features and I had to try out a new function to make my recipe. With this recipe, I used the sauté and slow cooker functions!

Notes on the recipe: I prefer using ground turkey but any other ground meat will work. Also, I typically add diced peppers to my chili but you will notice in my photos that I omitted the peppers because my husband doesn’t like peppers and I had to feed him.

Instant Pot Chili Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

A delicious winter meal to share with friends.




  • 2 pounds ground meat
  • 1/2 diced onion
  • 1 diced pepper
  • 1 tablespoon oil
  • 1 clove diced garlic or 1 tablespoon diced garlic from jar
  • 1 (14.5) ounce can of diced tomatoes
  • 1 (14.5) ounce can of tomato sauce
  • 1 bag of kidney beans soaked and cleaned or 2 cans of beans
  • 3 tablespoons of chili powder
  • garnish of your choice (I like cheese and sour cream)


  1. On saute setting, add the oil and brown the ground meat with the onions, peppers and garlic. Drain if preferred.
  2. Photo Jan 31, 3 46 48 PM




  3. Add the tomatoes, sauce, beans and chili powder.
  4. Photo Jan 31, 3 47 34 PM



  5. Change the Instant Pot setting to slow cooker (4 hours) and stir when needed (this setting doesn’t seal the pot closed).
  6. Enjoy with the garnishes of your choice!

What is your favorite superbowl food_

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Brown Sugar Pork Chops Instant Pot Recipe

I’ve become obsessed with trying to create Instant Pot recipes since I received my Instant Pot for Christmas. Since I ordered the pot, along with other gifts for my mom since she doesn’t know how to really order online, I knew that I was getting this a month beforehand. I added Instant Pot tips and recipes to my Pinterest board so I had somewhere to start when I got it home.

That first time was a definite learning experience especially with timing and venting the Pot. After that initial first time I was on the go with dinners, making all kinds of meals. I was especially happy to be able to cook the meat frozen because I have the worst memory to actually take the meat out of the freezer and thaw it.

Today, I am sharing with you my simple Brown Sugar pork chop recipe for your Instant Pot. You only need a few ingredients and it’s simple to make. Add some noodles or mashed potatoes and a veggies and you have a delicious dinner!

On saute setting, add some oil and brown the chops on each side
Place the porkchops so that they are all in the juice you created

Instant Pot Brown Sugar Pork Chops

  • Servings: 4-6
  • Difficulty: easy
  • Print

A simple, delicious pork chop recipe for your instant pot.



  • 8 boneless pork chops
  • 2 tablespoons of oil
  • 2 cups apple cider vinegar
  • 1/2 cup brown sugar
  • 1/4 cup of diced onion or dried onion
  • seasoning or salt/pepper to season


  1. Set the Instant Pot to saute mode, add the oil and brown each side of the pork chop. Wipe the oil out of the pot.
  2. Add the apple cider vinegar, brown sugar and onions. Heat for a few minutes.
  3. Add the pork chops. I seasoned each pork chop as I placed it in the pot.
  4. Set the Instant Pot to manual for 20 minutes. Vent with caution!
  5. Serve with noodles or mashed potatoes and a veggie!

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Hungarian Walnut Kiffle Cookie Recipe with Printable #feedmefriday

Hungarian Kiffle cookies

I grew up eating these delicious cookies that my Austrian grandfather would bring home from a German bakery near his shop. It was always a special treat to eat these cookies around the holidays. Since that bakery closed down many years ago, I have never found another bakery that made them until today. Today, I was just browsing the bakery section at ShopRite and found them. Problem was…. they wanted $10 a pound for them which amounted to about 5 cookies. That is not acceptable for our budget at all. So I did some research and created my own Kiffle recipe to share with all of you.

I grew up eating the walnut filled cookies but you can use other fillings such as jams and jellies.

Hungarian Kiffle Cookies

  • Difficulty: intermediate
  • Print

A light, fluffy cookie with delicious filling inside.



  • 4 cups chopped walnuts
  • 1 cup of sugar
  • 1/2 cup milk
  • Cookies
  • 1 cup sugar
  • 16 tablespoons (2 sticks) of unsalted butter, room temperature
  • 4 1/2 cups of flour
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 8 ounces sour cream
  • powdered sugar (optional)


  1. Starting with the filling: combine sugar, milk and walnuts together in a saucepan and heat over medium-low heat until the sugar is melted. Set aside until cookies are ready to be filled.
  2. Preheat oven to 350 degrees F.
  3. Mix the sugar and butter together until creamed. Set aside.
  4. In a separate bowl, mix the dry ingredients together.
  5. Add dry ingredients to the first bowl, a little at a time, mixing until combined. The mixture will be dry.
  6. In a new bowl, whisk the eggs, vanilla and sour cream together.
  7. In the other bowl, create a well in the middle of the dry ingredients and add a little of the egg mix. Mix together with a spoon or spatula. Continue to do this a little at a time until the dough becomes mixed. The dough will be sticky.
  8. On a large surface, dust with flour and have flour ready to dust on the dough and rolling-pin. I roll out little sections at a time. Place a damp towel over the bowl of the dough you are not working with. Roll out dough to a square piece. With a pizza or pastry roller, cut the dough into 3″ squares.
  9. Using a flour-dipped spatula, take the squares and turn them on an angle. Spread the walnut mixture in the middle. Dab a little water on the 2 opposite corners and pinch the corners together. Repeat with each square until done.
  10. Bake 25-30 minutes or until the bottoms are golden brown.
  11. Sprinkle with powered sugar and enjoy!

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Creamy Chicken and Broccoli Crockpot Recipe with Printable #feedmefriday

Hottest Organic Products this Summer

This is one of the easiest crockpot recipes you will come across because all you do is put all the ingredients in the crockpot and go! We prefer to pair it with pair but egg noodles is a nice alternative as well. The only thing that we do different then the recipe is our cream of chicken soup is actually cream of chicken and mushroom soup because we like mushrooms.

Creamy Chicken and Brocoli Crockpot Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

Super Easy Crockpot meal for families on the Go.


  • 1-2 pounds of boneless chicken tenderloin or breasts
  • 8 ounce can of Cream of Chicken Soup
  • 14 ounce can of Chicken Broth
  • 1/4 cup of chopped onion
  • 1 tablespoon minced garlic
  • 1 cup of shredded cheddar cheese
  • 2 tablespoons of sour cream
  • 1 bag of frozen broccoli
  • salt and pepper to taste


  1. Pre-Heat the crockpot on high then add the soups. Whisk until the soup and broth are mixed. Add the chicken, onion and garlic. Cook on high for 3 hours or low for 6 hours.
  2. About a half hour before serving, add the cheese and sour cream and mix well to blend it in. Then add the broccoli.
  3. Make your rice or noodles.
  4. Serve your delicious, easy dinner!

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Week of Eating Out #feedmefriday

bake breadWhen your week consists of being on the go between classes, mid-terms, doctors appointments, dance, family life and just life itself, being able to cook was not on the menu this week. We ended up eating out for most of our meals or eating the leftovers because we needed everything to be quick and easy.

So I will admit not all of our choices have been healthy ones…. Breakfast was between Dunkin Donuts or one of the two diners that we frequent. The diners are not as bad because I was able to order eggs BUT I had to have my crispy bacon with it which is not so healthy. Lunch was either a diner or fast food because we were on the go from one place to another and really didn’t have time sit for to long to eat. So this was a lot of sandwiches or burgers/fries. Not so healthy either. I did try to keep dinner a little healthier with salads and soup from Panera. I have been obsessed with the Fuji Apple salad and Chicken and Rice soup from Panera lately. The only downfall is that the soup is only available on specific days… that doesn’t work when a pregnant woman is craving something lol. My poor boyfriend has been stopping at Wawa for one of their bowls or ending up with late night cereal after a long day for dinner.

This just proves that I really need to start meal planning and meal prepping because when the baby comes, I won’t be able to just go out and pick up something for breakfast/lunch/dinner. Not to mention how much money we spent on eating out this week. It had to be twice as much as our typical grocery bill budget… that is scary!

With the holidays coming, it will get to easy to try to stop and eat out but I am determined to make meal plans and keep to them. Does anyone have any tips on easy meal planning?

fast food

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Cinnamon Apple Pull Apart Bread with Printable Recipe #feedmefriday

How to Do Barely-There Makeup

*This post is not sponsored in any way just my recipe that I enjoy using a product that makes life easier to cook and bake

Cinnamon Apple Pull Apart Bread Recipe 

This is a yummy recipe for easy breakfast mornings, especially in the fall and winter because it fills your home with the smell of delicious apples. Feeds 4-5 People


-1 can of Pillsbury biscuits (we use regular Flaky biscuits or the Honey biscuits)

-2 apples

1/2 cup of white sugar

1/4 cup of brown sugar

1/2 tablespoon of cinnamon

1/4 teaspoon of nutmeg

Baking dish of your choice

Preheat oven to 350 degrees

Note on my recipe: I use my ceramic bread baking dish which measures 9″x5″. You can increase the recipe by doubling the ingredients and using a larger baking dish or a bundt pan. Also, I use a covered bowl to more evenly coat the pieces with less mess.


Cinnamon Apple Pull Apart Bread Recipe

  • Servings: 4-5
  • Difficulty: easy
  • Print

This is a yummy recipe for easy breakfast mornings, especially in the fall and winter because it fills your home with the smell of delicious apples.


    -1 can of Pillsbury biscuits (we use regular Flaky biscuits or the Honey biscuits)
  • 2 apples
  • -1/2 cup of white sugar

    -1/4 cup of brown sugar

    -1/2 tablespoon of cinnamon

    -1/4 teaspoon of nutmeg

    -Baking Dish of your choice Preheat oven to 350 degrees

    Note on my recipe: I use my ceramic bread baking dish which measures 9″x5″. You can increase the recipe by doubling the ingredients and using a larger baking dish or a bundt pan. Also, I use a covered bowl to more evenly coat the pieces with less mess.


  1. Cut the Biscuits in Quarters
  2. Peel and dice the apples. Then add them to the biscuits bowl.
  3. In a separate bowl, mix the sugars, cinnamon and nutmeg together.
  4. Add a little bit of the biscuits/apples into the sugar mix.
  5. Put the lid on the mix and shake, shake, shake (kids would love this part). Place the pieces in the baking pan. Keep going until all of the bits are covered with sugar.
  6. Once all of the pieces are in the baking dish, Bake for 40 mins or until all the pieces look golden brown. I place on the bottom rack for 30 minutes and top rack for the last 10 minutes. Let the dish cool 10-15 minutes before serving.

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Cranberry Apple Porkchops Crockpot Printable Recipe #feedmefriday

CranberryApplePork Chops

I just love fall and all the flavors that come with it. This baby is loving apple everything so I decided to make some pork chops with apples but wanted to add something else to it. Why not try some cranberries? Plus, I needed to make an easy recipe because Wednesday nights are dance nights which means it is crockpot night.


This recipe is super super simple with pork chops (I chose boneless but you can you bone-in), slices of apples, cranberries, apple cider, balsamic vinager, brown sugar and onions. This is how I made it…. I placed a layer of cranberries, then the pork chops, sprinkled Tastefully Simples Onion Onion (I am not a fan of chopping onions and making my hands smell), added the vinegar and cider and let it sit for 4 hours. About an hour before serving, I added the sliced apples and brown sugar. I served this with egg noodles and wow the pork chops were so moist and just pulled apart! The only thing that I am changing for the recipe is less balsamic vinegar and more brown sugar because the fresh cranberries were still quite tart when I bit into them but still very yummy!

Cranberry Apple Pork Chops Crockpot Recipe

  • Servings: 4-6
  • Difficulty: easy
  • Print

An easy crockpot recipe full of Fall flavors.


  • 2 pounds pork chops (boneless or bone-in)
  • 1 pound fresh cranberries (whole cranberries in a can work as well)
  • 5-6 apples (I used Golden apples because they were on sale)
  • 1/4 cup balsamic vinegar
  • 3/4 cup apple cider
  • 1/4 cup brown sugar (or more if you like a sweeter dish)
  • 1/2 cup chopped onion


  1. Place the crockpot on low and spray with non-stick spray (Easier clean up).
  2. Place a layer of onions, then cranberries, then pork chops.
  3. Add the balsamic vinegar and apple cider.
  4. One hour before you are ready to serve, add the brown sugar and apples. Mix the ingredients.
  5. When you are ready to serve, serve with noodles or rice and enjoy!

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Rice Krispie Treat Monsters

Fun Halloween Rice Krispies Treatsfor Kids

For my brother’s memorial BBQ, my mom is always looking for something that Danyella and the couple of other girls her age can do to keep them busy while the adult talk and watch the football game. This year we found some fun Halloween games at Target. At Walmart, we came across Rice Krispies Treat Monsters that I figured the kids could decorate them and it would add to the dessert table.

Photo Sep 24, 8 40 14 AM

Looking at the box, everything was basically included but to make it easier on the kids and less mess for the parents, we opted to get the bottles of pre-made, pre-colored frosting instead of making the frosting from scratch with the stuff from the box. Also, we decided to get 2 boxes to make sure there was enough for all the kids to participate in the decorating fun.

Inside the box, there is Rice Krispies, marshmallows, a mold for the monsters, mix for the frosting, coloring for the frosting, bags for the frosting and brown sprinkles. The mold that is included in the box could make a mummy, Frankenstein or a vampire. I had Halloween cookie cutters in a coffin and pumpkin so it added to the variety. ‘

Making Rice Krispies Treats are pretty simple with the cereal, marshmallows and butter. I made those and molded them the morning of the BBQ so they had time to harden as the mold for the kids to decorate. Between the molds and cutters, the 2 boxes made 20 different Halloween figures. One tip is to make sure you spray the molds with PAM spray before you put the Rice Krispies in them so they come out with ease.

File Oct 06, 9 50 27 AM

Time for decorating….

The girls had a blast decorating their monsters, pumpkins and coffins! The only downfall was that we were in a heat wave (90+ degrees at the end of September), so the frosting was a little to liquid-y for stay on the monsters. The frosting was basically running off and into the nooks and crannies of the treats. Despite the frosting downfall, they came out super cute and we have to admire the creativity of a few 9 and 10-year-old girls.


**This is not a paid or sponsored post but just my purchase and opinion of the item I feature in this post.


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Crockpot Buffalo and BBQ Wings for Sunday Games #feedmefriday

Crockpot Buffalo and BBQ Wing RecipeThis past Sunday was my brother’s annual memorial cookout and the big Eagles/Giants game! Since most of us were going to be inside watching the game and yelling at the tv like the players can hear us from an hour away… yes I am one of those crazy Eagles fans that think they can hear me from my couch, I decided to contribute wings to the food lineup of the day. I am not one to eat hot wings so I had to consult my boyfriend on what kinda hot sauce to get and was told ONLY FRANKS!  So it was buffalo wings and barbeque wings for the win!

Photo Sep 24, 8 46 37 AM

The way I make my wings is a step process but worth it because the meat just falls off the bone, super moist and just delicious. I received rave reviews for my wings and the hot wings were gone very fast! I start off by frying the wings in just a little oil, enough to crisp the skin. Then, I bake them for 10 minutes before setting them in my crockpot for 3 hours or an hour until I am ready to serve them up. At the hour to go mark, I take the wings out, place them on a pan, brush them with butter and bake for another 10-15 minutes. This is the key part to create the delicious skin. Then back into the crockpot they go to soak up the sauce and become the wings everyone wants!

Can I just say thank goodness for my toaster convection oven! Again my stove decided to stop working part way through this process so there I was baking the wings in my little toaster convection oven but an oven is oven and worked amazingly!

Crockpot Buffalo and BBQ Wings

  • Servings: 4-6
  • Difficulty: easy
  • Print



    Buffalo Wings
  • 4 pound bag of wings
  • 1 bottle of Frank’s Buffalo Sauce
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 2 tablespoons of melted butter
  • oil for frying
  • Barbecue Wings
  • 4 pound bag of wings
  • 1 bottle of barbecue sauce (18 oz or larger)
  • 2 tablespoons of melted butter
  • oil for frying


    Pre-heat oven to 350 degrees.
  1. In the crockpot add the sauce. (For the Buffalo wings add the teaspoons of garlic and onion powders and mix well.) Set the crockpot on high and stir occasionally while you work on the wings.
  2. Fry the wing pieces in the oil until just browned.
  3. Bake the wing pieces for 10 minutes.
  4. Add the wings to the crockpot and mix until the pieces are coated with the sauce.
  5. Cook for 3 hours or until an hour before you are ready to serve.
  6. At the hour to go mark, take the wings out of the crockpot, place them on baking sheets, brush with the melted butter and bake for 10-15 minutes or until skin is crispy.
  7. Place the wings back into the crockpot, place the crockpot on low and get ready to serve! You can garnish with celery, blue cheese dressing or ranch dressing.