For the Mommas…..

because being a Momma is hard work!

Easy Peasey Recipe -Crockpot Almost Beef Stew May 2, 2009

Filed under: Recipes — Shannon @ 9:50 am
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This recipe features a deals on found at Weis Markets this week.  In addition to being easy, this meal is also very inexpensive. It makes 4 servings. I used beef cubes that were on sale for $1.75, Carrots that were free, Campbell soup that I paid .35 cents for. All other items were pantry staples.

The Victims


1 1/2 lb Beef Cubes – Frozen

1 box of Honey Glazed Carrots

4 medium sized potatoes

1 red onion (or the onion your prefer)

1 mixed seasoning – (we grow our own herbs and then freeze them for future use – in this particular recipe I used Thyme, Dill and Basil) – you can use a dried Italian Seasoning

1 can of Cream of Mushroom Soup

Either 3/4 cup of water or beef broth



1 Crockpot

Optional Ingredient Not Show Here: Celery


1. Put one can of cream of mushroom soup into crock pot.  Fill mushroom soup can half way with water and add to to  crock pot.  Stir to mix. Turn on crockpot.


2. Chop Red onion and add to Crock pot. Stir to mix in with soup.  It should look a little something like this .


3. Add frozen carrots to the soup and onions. Mix.  (You can use fresh carrots if you choose, but this makes it very easy)


4. Chop potatoes.  Here is where you recipe can vary.  I like to make this as simple as possible. I put my potatoes in right away.  I like my potatoes very soft.  Some people don’t. If you prefer your potatoes firmer, wait til the last 2 hours to put your potatoes in. Add potatoes now or later to crock pot.


5.  Add seasoning to crock pot. If you have a premixed dried  Italian seasoning, that works well. Mix well.


6. Add frozen beef cubes to the crock pot. (Your beef cubes do not have to be frozen. I buy alot of meat in bulk and freeze- and they work well in recipes like these frozen. Feel free to use fresh beef cubes as well!) Add 3/4 water or beef broth and cover beef with soup mixture.  Add salt and pepper.

7. Cook on High for 4 hours or Low for 8-10 hours.  Season with salt and pepper to taste when finished.



Recipe – Ricotta Cheesecake April 12, 2009

Filed under: Recipes — Shannon @ 4:34 pm


I love cheesecake. In fact, I think half of my thighs are made from cheesecake.   While I appreciate how easy it is to make a no-bake cheesecake, they are just to heavy for my taste. I like a really light airy cheesecake.  I tried this recipe last night, and sans the pan marks on the cheesecake (see photo), it came out lovely. The texture is wonderful, the taste is light and creamy.  It baked like a dream and came out of the pan fairly easy. To really enjoy this cheesecake, you must like ricotta. If you hate ricotta cheese, don’t make this and tell me how bad it tastes!  The texture is not like the thick ones made with all cream cheese.   The Santa Claus plate it is on is totally optional. I wanted to be festive but I have no Easter Bunny plates, so Santa it is!


  • 28 ounces of  ricotta cheese
  • 16 ounces of cream cheese
  • 1 1/2 cup white sugar
  • 6 eggs
  • 6 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract (optional 1 teaspoon of almond extract)


Preheat oven to 325 degrees F (165 degrees C.) Line the bottom of the pan with parchment paper. (tip – cut a circle out and place it in the bottom of the pan instead of trying to line the sides) Tightly wrap the outside bottom of a 10 inch springform pan with foil, this keeps the water from seeping into the pan.

Cream together ricotta cheese, cream cheese and sugar until smooth. (If you don’t cream well enough, your cheesecake will be gritty! Make sure you mix it well)

Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla, almond extract optional. Pour mixture into a 10 inch springform pan.

Place cheesecake in a large rectangular pan filled with 2 inches of hot water.  Bake for 90 minutes.

After 90 minutes turn oven off, but leave the cake in the oven for another 90 minutes.

Remove cheesecake from rectangular pan and place springform pan in the refrigerator overnight. This will allow the cheesecake to firm.  Turn upside down and add fruit topping of your choice.


No So Much a Good Cook Recipes…. April 9, 2009

Filed under: Recipes — Shannon @ 2:39 pm



My family is coming for Easter.  My mom and my sisters will all cook something so that I am not overwhelmed.  Well if you count bringing corn and sodas as cooking, because that is what my one sister will bring. Trust me, it is better that way. She may get ambitious and throw some rolls in the mix.  She is the unfortunate sister who just can’t cook. She was not sure what a clove of garlic was! Yes, seriously my sister called me and asked if she should put two BULBS of garlic in when it called for 2 cloves.

This recipe is dedicated to her. She needs some recipes that would take alot to screw up. Hopefully she can  plug in a crock pot and dump in the food!?!?!   No cutting required. Well suited for a lazy busy cook too.



 1.5 lb Ground Beef or Ground Turkey (not both, pick one) (not frozen)

1 27 Oz Cans of Bush Chili Beans

1 16 oz can of diced tomatoes with  onions  

1 12 oz can of kidney beans, drained well.

1 Packet of Chili Seasoning

1 heaping tablespoon of cocoa powder (not cocoa mix, cocoa powder)


Plug in crock pot. Turn to preferred heat setting (low if you are going to let it cook for more than 4 hours, high if less than).  Dump all ingredients in. Mix well. Go about your day. If you are home, occasionally stir, otherwise it will be there when you get home.

Serve over egg noodles or rice.