Tailgate Meatballs



  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 2 cups beef broth
  • 1 teaspoon garlic powder
  • 1 Tablespoon Worcestershire Sauce
  • 2 tablespoons Steak Sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (28 ounce) bag frozen home-style meatballs
  • 1 cup sour cream



  1. In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.
  2. Add remaining seasonings and stir in the frozen meatballs.
  3. Cook on high for 4 hours.
  4. Add the sour cream, mixing it well, and allow to cook for another 30 minutes.
  5. For a meal, serve over egg noodles.


Crock-Pot Monkey Bread



It’s CROCK-tober. When I saw this recipe, I just HAD to try it! Who doesn’t love warm, gooey, cinnamon-y goodness?


1 container Grands Original Biscuits

1/2 cup white sugar

1/2 cup brown sugar

2 tsp. cinnamon

1 stick Butter, melted

Optional: Cream Cheese frosting


Spray inside of crock-pot with non-stick cooking spray

Melt butter in microwave safe bowl, and set aside.

Combine sugars and cinnamon in gallon size bag, zip up and shake well to mix.  Set aside.

Cut each biscuit into 6 pieces.

Take each piece one by one and dip into melted butter, then put into cinnamon sugar mixture bag. Once all pieces have been added to bag, zip up and carefully shake and gently roll around so all pieces get coated.

Pour any remaining leftover butter into bottom of crock-pot.

Transfer all sugar coated biscuit pieces into crock-pot, and spread out along the bottom.

Cook on LOW for 2.5 hours, or until done.

Optional: top with a little cream cheese frosting. (not really optional in our opinion)

Six Week Raisin Bran Muffins


These muffins remind me of my childhood. When it started getting cold outside and through the winter, my mom would make up a batch of these and we’d keep them in the fridge for weeks! (thus the name!) Each morning, she’d fill the muffin tins and bake them which made the house smell amazing! It’s never been easier to have a hot breakfast every chilly morning! YUM!

1 12 oz box of Raisin Bran Cereal

3 cups sugar

5 cup flour

5 teaspoon soda

4 eggs (well beaten)

1 cup vegetable oil

1 quart of buttermilk

1 tablespoon salt

In a large bowl mix together cereal, sugar, flour, soda, and salt.

To this mixture add eggs, oil and buttermilk.

Mix well.

Store in refrigerator. Do NOT freeze.


To bake  fill muffin tins (I use liners with them) 1/3 full.

Bake 15 to 20 min at 400 degrees. Open and slap with butter while warm!


This makes a gallon and can be kept in the refrigerator for up to 6 weeks.

Great with cider.

Pumpkin Spice


This time of year it seems like everyone is looking for pumpkin spice something!

Well, whether it’s your coffee or cookies or sweet potato fries, you can transform them with these 5 ingredients!

Yes, you can buy something called “Pumpkin Pie Spice” at the store, but with the ingredients you probably already have, you can make your own! And this is also great for housewarming or hostess gifts! Just put some in a little jar with a ribbon!


  • 3 Tbls Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Nutmeg
  • 1 ½ tsp Ground Allspice
  • 1 ½ tsp Ground Cloves


NOW…here’s how to use it to make a Pumpkin Spice Latte:


1 cup milk

2 tablespoons pure pumpkin puree

1 tablespoon sugar

1/4 teaspoon pumpkin pie spice, plus more for sprinkling

1/4 teaspoon pure vanilla extract

1/4 cup hot espresso or strong brewed coffee

Sweetened whipped cream, for serving

  1. Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
  2. Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.



Here’s how to use it to make Pumpkin Spice Pancakes:


1¼ cups all-purpose flour
2 tbsp brown sugar
2 tsp baking powder
¼ tsp salt
1 ½ tsp pumpkin pie spice
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp vegetable oil or melted butter


Preheat the oven to 200˚F. Set aside a baking sheet or oven-safe serving platter.
Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl. Make sure to blot out any chunks of brown sugar. In a separate small bowl, combine the milk, pumpkin, egg and oil or butter. Stir into the dry ingredients and mix until just combined. The batter may still be lumpy. Cook pancakes on stovetop or griddle.

Crockpot Chicken Tacos


Our family LOVES tacos. This recipe is SO great. Just change up your tacos a bit. It’s super simple and a wonderful twist to the norm.


5-6 boneless skinless chicken breasts

1 (16 oz) jar of picante

1 package taco seasoning



Shredded cheese


Sour Cream

(whatever else you top your tacos with…I like pineapple!)


Combine salsa and taco seasoning in crockpot. Put chicken in and cook for 5 hours on medium…or until chicken can be shredded with a fork. Serve on tortillas with taco toppings.

Back To School Breakfast


Here’s a GREAT and EASY recipe to serve on the first day of school. (it’s healthy, too…but no one needs to tell the kids!)


1 chocolate cake mix

15 oz can of pumpkin

Half a bag of chocolate chips


Mix three ingredients together (no eggs, no oil!) Scoop into muffin papers. Bake 15-20 minutes in 350 degree oven for moist and delicious chocolate-chocolate chip muffins!

Chicken Divan


This is a great way to get your kids to eat green veggies!! This has been a family favorite for YEARS and we thought we shared it years ago. It is super easy and everyone loves it!



2 cups chopped cooked chicken

2 cups chopped cooked broccoli

2 cups shredded cheddar cheese

2 cans cream of chicken soup



Combine ingredients and put in a 9×13 casserole dish. Bake in 350 degree oven for 45 minutes.