Saturday, December 17, 2016

Peanut Brittle

Sierra really wanted to make peanut brittle for the Christmas season so I asked my mom for her recipe.  I don't ever remember being the one to actually help my mom makes this holiday classic so there were times that we had to FaceTime her or call in Dave (yup, he made peanut brittle growing up but he used the microwave) to come check out what we were doing to see if we were doing it right.  It turned out delicious!

Peanut Brittle

1 cup karo syrup
1/2 c water
2 c sugar
2 c raw peanuts
1/2 TBL butter
1 1/2 tsp salt
2 tsp vanilla
2 tsp baking soda

Cook syrup, water and sugar to soft ball stage. Add peanuts and continue cooking, stirring constantly until syrup turns a light color and the mixture begins to thicken. Turn off heat, add butter, salt vanilla, and baking soda. Pour out onto a greased (oil)  cookie sheet. Let cool and then break apart.

This just made me want to make more holiday goodies!!

Wednesday, September 14, 2016

Creamy Chicken Tortilla Casserole

This meal was from our freezer meal swap.  We all really liked this meal.  Syd was telling the rest of us it was nasty so she could eat it all herself!

We will definitely be making this again as a meal and a freezer meal!

1 lb. chicken, diced and cooked in a skillet with a little salt & pepper
1 can cream of chicken soup
1 can diced green chilies (4 oz. or 1/2 cup)
3/4 cup milk (fill up the soup can about halfway)
1/2 cup salsa
1/4 cup sour cream

Layer soup mixture in a small casserole dish with:
corn tortillas--about 9
shredded cheddar cheese (abt 1/2 lb.)

Spray dish with cooking spray.  Tear corn tortillas to cover bottom of pan, layer 1/2 soup mixture, then cover with cheese.  Repeat so there are three layers of tortillas, soup mixture and cheese, ending with shredded cheese on top.  Bake at 350 until warm thoroughly and bubbly on the edges (30 minutes or more).  Serve with plain cooked rice.  Can also top with shredded lettuce, diced fresh tomatoes, and/or pico de gallo.

Tuesday, September 6, 2016

Kool Aid Play Dough

This is one of the softest play doughs ever!  It doesn't hurt that it smells amazing either!
1 cup flour                                                                   1 pkg unsweetened Kool-Aid
¼ cup salt                                                                    1 cup water
2 TBL cream of tartar                                                 1 TBL oil

Mix together in saucepan first four ingredients.  Then stir in water and oil.  Stir over medium heat until it forms in center of pan.  Take off heat and knead on flour surface.  Store in refrigerator.  Great play dough!  Smells like flavor and doesn’t leave salty film. 

Sunday, September 4, 2016

Roast Beef French Dip Sandwiches

I made this last Sunday to try out for my freezer meal swap.  We loved it!

Roast  (I used about a 3 lb. chuck roast)
1 can of French onion soup
1 can of beef broth1 TBL worchestire sauce

Cook in crock pot in high for 8 hours. (Maybe less depending on your crock pot). Shred meat. Pour drippings into a pot and boil about 5 minutes (mine boiled in the crock pot enough that I didn't do this. Toast buns and serve with meat inside. Dip in sauce. Could add a slice of provolone cheese to your sandwich.  This made enough for 10 sandwiches with plenty of leftovers.

We had a lot of left overs so I just put it in a bag with the extra drippings on top. It would even just be a great roast!

ETA: We had the leftovers for Sunday dinner yesterday just as a roast (I froze the leftovers from last week's meal). I added a cup of beef broth to my crock pot since most of the liquid was used from last Sunday's meal and just cooked it on low for 6 hours.   It was AWESOME and so tender!!!!

Cinnamon Rolls

My family was in the mood for cinnamon rolls today after church so we made these!  I'm always looking for cinnamon roll that's soft and light.  These were awesome!  Probably because I had a good helper and we were patient in the rising!

2 cups scalded milk                                                     1 cup warm water
2 heaping TBL yeast                                                   2 tsp salt
½ cup sugar                                                                 2 eggs
7 cups flour (approx.)                                                  1 TBL oil

Put sugar and salt in pan.  Add milk.  Add water; when body temp, add yeast, dissolve.  Add 2 cups flour or until spongy (sometimes 4 cups...we had to do 4 cups).  Add 1 cup raisins then oil and eggs.  Gradually add rest of flour.  Let rise 1 hour.  Roll out.  Line with butter.  Fill with cinnamon and brown sugar.  Roll up and slice.  Let rise and bake at 350 degrees for 20 minutes.

We made one pan with just cinnamon sugar and brown sugar in the middle and the other pan we added cinnamon sugar, brown sugar, coconut, and chocolate chips.  They were both soft!  YUM!!!

For the glaze I just mixed powdered sugar (approx. 2 cups) with milk (approx 2 TBL), about 1 TBL butter, a dash of salt, and a dash of vanilla.  Sorry about the approximates but that's just how I make glaze.  Add more powdered sugar if too thin.  Add more milk if too thick.

Wednesday, August 31, 2016

Baked/Crock pot Meatballs

This recipe came from my friend, Gina, from our freezer meal swap.  This is the second time she's made them.

1lb ground beef
2 eggs
1/2 cup milk
1/2 cup grated/shredded Parmesan cheese (optional)
1 cup panko or bread crumbs - Italian seasoned
1 small onion, minced
2 cloves garlic, minced
1 teaspoon salt, freshly ground pepper to taste
Mix all ingredients with hands.
Form into golfball sized meatballs.
Cooking Method 1:
Thaw meatballs and bake at 400 degrees for 15-20 minutes. (If frozen – add about 10-15 minutes to cooking time)
Add your favorite pasta/marinara sauce on top or simmer meatballs in sauce once they are finished baking
Cooking Method 2:
Place in crockpot and cover with your favorite pasta/marinara sauce
Low – 4 to 5 hours
High – 2 to 3 hours
Serve with spaghetti or make meatball sandwiches.

Tuesday, June 7, 2016


Tonight our women's church group got together and some of the Filipino ladies taught us how to make pansit.  My family has definitely become fans of this awesome dish.  I will try making it on my own soon!!!
The amount of ingredients is completely dependent on how much you plan to make.  It doesn't keep more than a day I'm told so less is more, I would imagine.  I'll try to add how much we used tonight.  While the two ladies were showing us how to make it, I was standing by another lady that would give me other tips so I'll add those in the parenthesis.
Chicken, beef, shrimp or pork--abt. 1 1/2 lbs. (usually you stir fry the meat, but you can boil the chicken if you are using chicken thighs with bones.  If you boil the meat, then you can save the broth to use for later.)
Celery--4 Cabbage--1 headGreen beans--1/2 lb.?Onion--1Garlic--6-8

Vegetable OilOyster SauceSoy SauceBihon Seasoning--1 packetBlack PepperSuper Bihon Noodles--We used 1 packages of rice noodles and 2 packages of corn starch noodles combined.  If you use the corn starch or rice noodles, SOAK noodles in water in the bag while cooking chicken and veggies (you don't want the noodles to be soggy...just lightly moist.)  If you use the flour noodles, no need to soak them in water first!

Cut veggies into slivers (long &'s important for presentation to have them all cut the same.) and mince garlic.  Cut meat into strips.  Pour oil into a hot pan.  When oil is hot, add onions and garlic.  When they have started to saute, add your meat.  When meat is almost fully cooked, add a few drops of oyster sauce and stir fry.  Add carrots, green beans, celery and cabbage.  Keep mixing.  Add water as needed (you can add a little seasoning from the bihon seasoning packet or use the meat broth if you boiled your meat).  Mix and add a few drops of soy sauce and a dash or two of black pepper.  Stir fry for about 10-15 min (don't overcook...the veggies should still be firm).  Remove veggies and put to the side.  Leave any liquid broth in the pan.  Add seasoning to broth (should be about 1 cup...may be more if using a lot of noodles).  Add noodles to broth and cook.  Lower heat and cook approx 10 min until soft.  Add in veggies and keep mixing.  Be VERY careful not to burn the noodles.  Add more soy sauce as needed.  (You can also squeeze lemon over top and mix in.)  Pour in serving dish.  Leave open.  Do not cover while it's hot or it will spoil.

I see lumpia and pansit replacing something on our monthly menu VERY soon!!!!!

July Menu

1.  Carne Asada w/ Southwestern Salad (marinaded carne asada grilled, chopped, and add into a bag of Southwestern Salad Mix from Food 4 Less)
2.  Chicken Enchiladas
3.  Chicken Fajitas
4.  Hamburgers & Hot dogs
9.  Lasagna
10.  Roast w/ Mashed Potatoes
11.  Roast Beef Burritos
12.  Grilled Chicken
13.  Carne Asada
14.  Cheesy Veggie Chowder (freezer meal)
15.  Super Nachos
16.  Salmon
17.  Meatloaf
18.  Pork & Bean Sandwiches
19.  Fried Chicken
20.  Tin Foil Dinners
21.  Chicken Rollups
22.  Orange Chicken
23.  Fiesta Stack
24.  French Dip Sandwiches (apparently, I need to add the recipe to my blog)
25.  Grilled Pizza
26.  Cheesy Chicken Strips
27.  Flank Steak
28.  Garlic Tomato Pasta
29.  Kabobs
30.  Taco Salad (Make taco meat & serve over green salad and crushed tortillas or fritos.   Add salad dressing and/or salsa)
31.  Chicken & Dressing Casserole

June Menu

1.  Korean Beef
2.  Honey Soy Pork Tenderloin
3.  Party
4.  Reception
5.  Boneless Ribs
6.  Lumpia & Honey Lime Grilled Chicken
7.  Spaghetti & Scones
8.  Beef Enchiladas
9.  Stir Fry
10.  Pizza
11.  Hamburgers
12.  Roast  (slice up carrots, potatoes, and an onion to add to the crock pot w/ the roast, add garlic salt, DONE)
13.  Chicken Curry (freezer meal)
14.  Creamy Chicken Alfredo (freezer meal)
15.  Tacos
16.  Ham & Twice Baked Potatoes
17.  Chicken Enchiladas  This is a dish that shows up on my list EVERY month
18.  BBQ Chicken Drumsticks (I need to remember to take a pic so I can add it to the blog.)
19.  Steak & Shrimp
20.  Chicken Tikka Masala (freezer meal)
21.  Crepes
22.  Tator Tot Casserole
23.  Chicken Cacciatore (freezer meal)
24.  Strognaff
25.  Hawiian Haystacks
26.  Crock pot Porkchops
27.  Garlic Ranch Grilled Chicken
28.  Teriyaki Chicken (freezer meal)
29.  Beef Noodle Bowl
30.  Santa Fe Salad

Monday, June 6, 2016


For the past 6 (maybe more years) we've helped with the Varsity Scout Lumpia fundraiser.  This year we rolled just over 1800 lumpia.  This is the only picture I have of proof of our activity this year ;-)  My rolling fingers stayed busy!
Tonight I cooked some up.  I must admit that I usually wait a few months to cook it because it's not my favorite thing.  I decided to just cook it tonight to go with our dinner. 
Fresher is DEFINITELY better!
This is the recipe we use every year:
2 ½ pounds pork sausage
1 egg
1 cup carrots (chopped)
1 cup onions (chopped)
2 cups potatoes (chopped)
1 TBL garlic
1 ½ TBL soy sauce
1 TBL oil
1 TBL salt (less is fine…but no more)
1 TBL black pepper

Makes about 35-40 lumpia.
Cooking Instructions:
 *Do not cook in microwave or conventional oven.
*Keep frozen until ready to cook.
*Slightly thaw before cooking.
 Lumpia must be deep fried.  In a medium-size frying pan or skillet, add about 2 1/2 cups of oil.  Heat oil to medium heat.  Test the oil if it’s hot enough by dipping an uncooked lumpia into the oil.  The oil will bubble or sizzle when it’s hot and ready for cooking. Place lumpia pieces into the pan.  Cook until lumpia turn golden brown, about 3-4 mins.  Place cooked lumpia on a paper towel to drain excess oil.  Serve plain or with your favorite dipping sauce.  

Manicotti & Spaghetti Sauce

I wasn't so sure on this freezer meal dish because my kids are NOT fans of ricotta cheese but they all liked this dish.  I didn't mind at all that I had to eat the leftovers. ;-)

8 oz. pkg. manicotti
2 beaten eggs
2 cups shredded mozz. cheese
1 1/2 c. ricotta cheese
1/3 cup grated Parmesan cheese
1 TBL parsley
1/2 tsp pepper

2 cups spaghetti sauce
1/4 c grated Parmesan cheese

Cook manicotti according to package directions, drain, and rinse in cold water.  Stir together mozz. cheese, eggs, ricotta cheese, Parmesan cheese, parsley, and pepper.  Stuff about 1/4 c filling into each shell.  Arrange manicotti in a greased 9x13 dish.  Pour sauce over and sprinkle with cheese.  Bake covered at 350 degrees for 35-40 minutes.

Homemade Spaghetti Sauce

1 (28 oz) can tomato sauce
1 (6 oz) can tomato paste
1 capful of spaghetti seasoning
1/4 cup worcetershire sauce
1/4 cup brown sugar
1 lb. ground beef/turkey, browned & drained (the manicotti we had was meatless and it was still yummy)

Put all of the ingredients in the slow cooker, mix together and simmer on low for 2 hours or all day if desired.  Serve over your favorite cooked pasta.

Honey Soy Pork Tenderloin Crock Pot

My friend Katie made this for our freezer meal group.  We didn't add carrots, but next time I think I would because I was scrambling for a veggie to serve with it at the last minute.

½ cup Olive Oil
¼ cup Soy Sauce
½ cup Honey
4 TBSP Steak Seasoning
½ TSP Garlic Powder
⅛ TSP Ground Ginger
⅛ TSP Red Pepper Flakes
2-3 lb Pork Tenderloin

Place the pork tenderloin at the bottom of the crock pot. You CAN add in some baby carrots.
In a small bowl combine the rest of the ingredients and mix. Then pour over the pork tenderloin.

Cook on low 6-8 hours

Boneless Ribs Crockpot

My friend Candi made this for our recent freezer meal swap.

In one bag combine:
boneless ribs
1/2 cup apple juice
1 1/2 tsp salt
1 tsp pepper

In a second bag combine:
1 1/2 cups ketchup
1 TBL Worcestershire sauce
3/4 cup packed brown sugar
2 TBL apple cider vinegar
3 cloves crushed garlic

When it's time to cook, put the ribs in a crockpot on low for 8 hours.  The last hour, dump the liquid in the crock pot, and add the second bag.

I added the second bag at about 2 1/2 hours cooking on high.  I didn't dump the liquid.  We ate it 4 hours later.  It was GREAT!  I served this dish with rice because Dave grew up eating BBQ short ribs over rice so it's one of his favorite meals. :)

Freezer Meals I've Made

So far here are the freezer meals I've made (I think):

Korean Beef
Chicken & Dressing Casserole
Party Potatoes (Funeral Potatoes) w/ ham
Chicken Stir Fry
Naan Pizzas
Crockpot Chicken Dinner
Chicken Enchiladas
Monster Cookies
Cheese Chowder w/ rolls
Honey Lime Grilled Chicken
Beef Enchiladas

Wednesday, May 4, 2016

Honey Lime Grilled Chicken

I'm always in need of ways to use lime juice!

½ cup honey                                                                1/3 cup soy sauce
¼ cup lime juice                                                          4 boneless skinless chicken breast halves

In a resealable plastic bag or shallow glass container, combine the honey, soy sauce, and lime juice; mix well.  Add chicken and turn to coat.  Seal or cover and refrigerate for 30-45 minutes (or longer).  Drain and discard marinade.  Grill chicken, uncovered, over medium heat for 6-7 minutes on each side or until juices run clear.

Sunday, May 1, 2016

Chicken Tortilla Soup

This was one of the freezer crock pot meals.  Dave & I really liked it!!

1 1/2 - 2 lbs. chicken breasts (can be frozen)
1 can cream of chicken soup
1 can cream of celery soup
1 can fiesta nacho soup
2 cans Rotel Tomatoes with cilantro & lime juice (or any rotel tomatoes will work)
2 cups chicken broth
1 TBL cilantro
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1/4 tsp chili powder
shredded cheddar cheese and corn tortilla chips for topping

Combine all ingredients except the chicken, shredded cheddar, and chips in crockpot.  Add chicken.  Cover and cook on HIGH for 3 hours.  Once chicken is done, remove and shred it with a fork.  Return to the crock pot and stir.  Dish soup into bowls and top with shredded cheese, crushed tortilla chips, and fresh tomoatoes.

Thursday, March 10, 2016

April Menu

I just couldn't stop with the meal planning so here is April also!

1.  Hawaiian Haystacks
2.  Sloppy Joes
3.  Korean Beef
4.  Tacos
5.  Shrimp (Not sure what I'm going to do with it yet)
6.  Beef Noodle Bowl
7.  Fried Chicken
8.  Fiesta Stack
9.  Cheeseburger Macaroni
10.  Baked Potato Bar
11. Chicken Parmesan
12.  Strogonaff
13.  Chicken & Dumplings
14.  Kabobs
15.  Tin Foil Dinners
16.  BBQ Chicken
17.  French Dip Sandwiches
18.  Porkchops
19.  Baked Potato Soup
20.  Garlic Ranch Grilled Chicken
21.  Savory Pork Tenderloin
22.  College Casserole
23.  Taco Soup
24.  Orange Chicken
25.  Texas Haystacks
26.  Western Burgers
27.  Sweet & Sour Chicken
28.  Santa Fe Salad
29.  Chicken Pot Pie
30. Cafe Rio Salad

March Menu

Finally got around to actually putting this month's meal plan together.

1.  Chicken Stir Fry
2.  Pizza
3.  White Bean Chili (freezer meal)
4. Chicken & Dressing Casserole (freezer meal)
5.  Mac & Cheese (date night for the parents)
6.  Pulled Pork & Twice Baked Potatoes (Last time I made twice baked I made double the batch and froze them.  They were PERFECT to just pull out and put in the oven for an hour on 350 degrees.)
7.  Cheesy Veggie & Ham Chowder (I made double so I could freeze the other half) and Bread Bowls
8.  Chicken Fajitas
9.  Super Nachos
10.  Chicken Tortilla Soup (Freezer meal)
11.  Spaghetti & Meatballs with breadsticks
12.  Grilled Chicken
13.  Roast (I'm linking to a Dr. Pepper Roast but I'll probably just add veggies with the roast this time around)
14. Roast Beef Burritos
15.  Teriyaki Chicken with Hot Rice
16.  Meatloaf
17.  Corned Beef & Cabbage (that's a given, right?!?!)
18.  Lasagna & Breadsticks
19.  Beef Enchiladas
20.  Toscano Soup (Freezer meal)
21.  Baked Drumsticks
22. Lentil Soup (Freezer meal)
23.  Salmon
24.  Crepes
25.  Sloppy Joe Pie with Cornbread
26.  Grilled Pizza
27.  Ham and Funeral Potatoes
28.  Cheesy Chicken Strips
29.  Carne Asada with Southwestern Salad
30.  Double Crust Ham Pizza
31.  Garlic and Tomato Alfredo

Tuesday, February 9, 2016

Garlic Ranch Grilled Chicken

This was a meal I got from our freezer swap.  I'm not positive that this is the recipe, but it seems like the same. 

  • 3 tablespoons or 1 pkg. ranch dressing mix
  • 1 tbsp garlic salt
  • 2 tbsp water
  • ¼ C olive oil
  • 1 tbsp lemon juice

  1. Combine all ingredients in a small bowl and pour over 2-3 lbs boneless skinless chicken breasts in a gallon sized ziplock bag.  At this point, I froze it.  When we were ready to eat it, I defrosted it and grilled the chicken.  The chicken was so moist!!  All of my kids liked this until they realized it was ranch dressing...then two of them decided they didn't like it anymore.

  2. You could just let it marinade in the refrigerator for 4-24 hours and then grill.

Crockpot Mongolian Beef

This is another meal from our freezer meal exchange that my family loved!  Thanks, Candi.

1 1/2 lbs. beef flank steak, cut into strips
1/4 c corn starch
2 TBL oil
1/2 tsp ginger
2 cloves garlic, minced
3/4 c soy sauce
3/4 c water
3/4 c brown sugar
1/2 c carrots, shredded
3 green onions, chopped

Coat beef in corn starch.  Add beef and the rest of the ingredients to ziplock bag and freeze.

When ready to use, cook in crock pot for 4-5 hours on low or 6-8 hours on high.

Serve with rice or noodles.

BBQ Chicken

One of my friends made this for a freezer meal, and it reminded me you can make this in the crockpot or the oven.  When Dave and I were dating, he would make this when he would cook me dinner.  It's super simple!!!

Chicken (I usually use 10 drumsticks to feed my family)
1 bottle of BBQ sauce

Dump and cook!
Crockpot:  Low 6-8 hours
Oven:  350 degrees 2 hours (I usually cover with foil so it doesn't splatter all over.)

Sloppy Tamale Pie & Cornbread

This was from our freezer meal exchange.  I don't remember there being zucchini in it the frist time around but hopefully my kids won't notice.  ;-) Thanks, Katie!
1.5 lbs Ground beef
1 carrot, shredded
1 onion chopped
1 bell pepper chopped
2 cups frozen corn
1 can olives (slice)
1 packet taco seasoning
2-15 oz cans tomato sauce
1 zucchini, shredded or finely diced
Brown ground beef, carrot, zucchini, onion and bell pepper until done. Drain and cool. Add to a gallon zip lock bag with remaining ingredients. Freeze. 
Thaw and cook in crock pot on low for 5-6 hours or high 3-4 hours. Serve “sloppy joe style” over cornbread.
Here's the recipe I've used for cornbread (I never have corn meal so this recipe is PERFECT!!!)

1 (15 oz) can of whole kernel corn
1 1/2 cup flour
1/2 c sugar
1 TBL baking powder
1 tsp salt
1/2 c milk
2 eggs
1/4 c soft margarine
1/4 c honey
Stir dry ingredients in a bowl.  In a different bowl, beat the eggs, milk, honey, margarine, and corn.  Mix the 2 bowls together.  Pour into a greased deep dish pie pan or an 8x8" baking pan.  Bake at 400 degrees for 25 minutes or until top is golden brown.

Dr. Pepper Roast

This was one of my family's favorites from the freezer meal exchange this last time.  Thanks, Jennifer!

1 roast (you decide how much and what kind of roast)
1 can of Dr. Pepper
splash of Worcestershire sauce
1 clove garlic, minced

If freezing, put roast, worcestershire sauce, and garlic in a freezer bag.

When ready to cook, put contents of bag in the crockpot.  Pour a can of Dr. Pepper over the roast.  Cook on low for 8-10 hours.

Perfect Sunday dinner to cook while you're at church!

Sunday, February 7, 2016

Slow Cook Sweet Garlic Chicken

This is from our freezer meal exchange.  It smells amazing while you are cooking it!!!!  Thanks, Lisa Marie!

4-6 boneless chicken breast
3/4 cup brown sugar
2/3 cup vinegar
1/4 lemon lime soda (she used 7up because it isn't as sweet as others)
2 tbl minced garlic
2 tbl soy sauce
1 tea black pepper
2 tbl cornstarch
2 tbl water
1/4 tea red pepper flakes (optional)
place all ingredients from chicken through pepper into slow cooker, cook low 6-8 hours or high 4. Add last 10 min: mix together cornstarch and water until smooth, add red pepper flakes if using. serve over rice.  (we have had it served on buns and it's delicious that way, too!!)

Breakfast Burritos

This is another freezer meal favorite for our family.  Most of the family would prefer them without the hashbrowns.  Thanks, Candi!

1 lb. pork sausage  (Candi made this once with sausage and once with bacon.  My family prefers bacon)
1 Pkg. Hash browns
8 to 12 eggs
1/4 cup milk
1 pkg. shredded cheese 
1 to 2 pkg. flour tortillas

Brown sausage or bacon (drain grease).  Remove from pan and cook hash browns in the same pan.  Mix eggs, milk, salt and pepper in a bowl.  Add browned sausage back to the pan with the cooked hash browns. Add the eggs to the sausage mixture and cook until the eggs are done, stirring gently. After eggs are done - lay a tortilla on counter.  Place egg mixture on tortilla.  Top with cheese.  Roll into a burrito.

If freezing, wrap the burritos individually in plastic wrap. Then place the wrapped burritos in freezer zip-lock bags.  Place in freezer.

When you are ready to eat, remove plastic wrap, place in a paper towel and warm ONE of the burritos for 45 seconds.  Flip and warm again for 45 seconds.

Breakfast Cake

My friend Tammy made this for us as a thank you.  It was delicious!!!!  I made it for us after I asked for the recipe, but it just wasn't the same (I used milk w/ vinegar to make buttermilk instead of using actual buttermilk).  She doubled this recipe so it fits in a 9x13.

1/3 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup buttermilk

1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 tsp ground cinnamon

Lightly grease an 8" square baking pan.  In a bowl, combine, butter and sugars.  Add egg.  Combine dry ingredients in a separate bowl.  Stir the flour mixture into the creamed mixture alternately with the buttermilk.  Spread evenly into baking pan.

In a small bowl, combine the topping ingredients.  Sprinkle over the batter.  Cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees.  Bake the cake for 40-45 minutes in the oven or until a toothpick comes out clean.  (Less cooked is better.)

Crockpot Honey Dijon Pork & Green Beans

One of the freezer meals that we've loved from the freezer meal exchange!  Thanks, Katie!

1 lb. pork sirloins (both times we've had it she's just used a pork roast)
16 oz bag of frozen green beans (can sub for fresh beans)
1/4 cup honey
2 TBL dijon mustard
2 tsp black pepper
1/2 tsp salt
1/2 tsp ground thyme
1/2 c water (if freezing, don't add until cooking)

Cook in crock pot on low until pork is tender (approx. 6-8 hours).