Crockpot Pork Chops & Stuffing

You'll remember I shared Crockpot Chicken & Stuffing a couple weeks ago, which we LOVED, I decided to change it up a bit and make a similar dish with pork chops, here's how it went..


  • boneless pork chops
  • enough chicken broth to cover the chops, approx 1C
  • approx 1tsp of onion soup mix
  • 1 box of stuffing
  • 1 can of mushroom cream soup
  • 1/2C water

Step 1

Layer the uncooked pork chops on the bottom of the crockpot, sprinkle of approx 1tsp of onion soup mix (if you have it, not a MUST)

Step 2

Just cover the chops with chicken broth

Step 3
In a bowl mix a box of dried stuffing with 1 can of mushroom cream soup and 1/2C water, if you really like stuffing you can double this

Step 4

Put the stuffing mixture on top of the porkchops

Step 5

Cook in crockpot for 6 hours

Family Thoughts:

Yummy!  Both the chicken dish and this one taste yummy, kids enjoyed it, Gramma enjoyed it, a family favourite and easy to double or triple for a crowd!

Almond Milk Smoothie with @Almond_Fresh #AlmondFresh

We are HUGE smoothie drinkers in our house. My kids and I love to drink them for breakfast, lunch and snacks!

As far as ingredients go, I typically make up my smoothies as I go along, but one thing that I never leave out is the Almond Milk.

I have recently been introduced to a brand of Almond Milk called Almond Fresh. They were set up at the Shes Connected Conference and I was lucky enough to be able to sample a few of their flavours. I also chatted with them about the difference between the packaging of their refrigerated products vs shelf products and was reassured that no option was safer than another.

Stay tuned this upcoming Holiday Season for a yummy new flavour: Almond Fresh Noel Nog!

Almond Fresh Smoothie Recipe

  • Almond Fresh beverage, flavour of your choice
  • plain greek yogurt
  • washed baby spinach
  • banana
  • fresh or frozen berries

We don't have specific measurements because in all truth, when making a smoothie, measurements don't matter. Also, everyone's blender is a different size and we wouldn't want to be held responsible for a blender blow out!

We typically pour in enough Almond Fresh to cover the blades by approximately 1-2 inches.

We put in a couple of large spoonfuls of greek yogurt.

We use a handful of baby spinach.

We typically use a whole banana, but you can use half or none, if you prefer.

We use a couple of cups worth of berries.

Tip: Don't overfill your blender and make sure you put the liquid ingredients in first as this will help your smoothie blend easier and faster.

Crockpot Chicken & Stuffing

Original Recipe

I found this recipe over at When the Dinner Bell Rings. I honestly have never made chicken in the crockpot before, but will from now on, this was amazing!

What We Changed

I splashed a bit more chicken broth in that the recipe called for, but that was it.

Family Thoughts

Loved it!  Great flavour, kids enjoyed it, SO EASY!  5 minutes to put together, let it sit in the crockpot all day and you have a very easy and YUMMY dinner.

Bisquick Cheese Buns

These are SO Good, an absolutely favourite around here, I make them all the time.


  • 1 1/4C Bisquick
  • 1/2C water
  • 1/2C shredded cheese
  • 2T butter
  • dash of garlic powder
  • dash of parsley flakes

Step 1:
Mix together the bisquick and water, it will be a little lumpy, that's fine

Step 2:
Mix in the cheese

Step 3:

Drop spoon fulls onto a cookie sheet covered in parcement paper

Step 4:

Bake at 375 for 10-12 minutes - the buns don't get brown on the top, check for browning around the edges of the bottom

Step 5:

When the buns come out of the oven melt butter in the microwave, add garlic powder and parsley, spread on top of buns

Step 6:
Serve and enjoy!

Family Thoughts:

Just so yummy, a great addition to any meal!  Best hot, but taste yummy later too!

Fall Casserole ~ "Fallerole"

This recipe got its name from the fall colouring of the vegetables in the original edition. Since then it has evolved into a basic beef, rice and vegetable casserole.

When my husband and were first married, he came up with this amazing recipe. It's so yummy on a cold fall night!

Fallerole Recipe

  • 1 pound of ground beef
  • 1 large cooking onion
  • 2 cloves of garlic, rasped or finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup rice, rinsed (uncooked measurement)
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 1 cup frozen corn
  • 1 bunch of carrots
  • 1 can cream of chicken soup (we use reduced fat)
  • 500ml sour cream (we use fat free)
  • 2 cups (approx) shredded cheddar cheese

Step 1:
Chop peppers and carrots and steam, along with the corn, until all vegetables are cooked well. Set aside.

Step 2:
Boil rice as instructed on the packaging. Set aside.

Step 3:
Chop onions and in a skillet, add onions and garlic, and cook in butter and oil until onion is translucent. Add ground beef and cook until no trace of pink remains. Drain fat. Set aside.

Step 4:
In a large mixing bowl combine the soup and sour cream and mix well. Add beef and onions, vegetables and rice and mix well.

Step 5:
In a casserole dish, add approximately ½ the rice/beef/veggie mixture and level off. Add ½ the shredded cheese. Add the remaining mixture and top with the remaining cheese.

Step 6:
NOTE: The casserole can be frozen at this point.
Bake at 350°F for 1 to 1 ½, or until hot throughout and bubbling.

Tips for Making this a Faster and Easier Dish:
Use approximately 3 cups of frozen vegetables (steamed or boiled) in place of the chopped, fresh vegetables.

Cook extra rice one night and use the left over rice for this casserole.

Family Thoughts

We love this fun Fall Casserole that my husband makes for us! It is a great way to get the children excited to eat their colourful vegetables!

We find that this casserole freezes really well and is so delicious to cook on a cool fall evening!

Peanut Butter Pie

I LOVE peanut butter, and since having peanut butter pie in a restaurant years ago, I have been in love with peanut butter desserts, especially peanut butter pie. Since we don't go out for dinner too often, I make it at home instead, and it's delicious!!!


  • graham cracker or chocolate crust (pre-made or make your own)
  • 1 1/2C peanut butter
  • 1/2C icing sugar
  • 1 pkg (8 ounce) cream cheese, softened
  • 1 container of cool whip
  • chopped peanut butter cups

Step 1:

Make your crust or get out a pre-made one, we made ours today as the pre-made ones were sold out from Thanksgiving

Step 2:

Beat together cream cheese, icing sugar and peanut butter

Step 3:
Fold in 1/2 container of cool whip (do not beat)

Step 4:

Put mixture in your crust, top with the rest of the cool whip

Step 5:

Top with the chopped peanut butter cups and store in the fridge

Family Thoughts

It's a family favourite!! So easy to make too!

Tip of the Day: No Buttermilk? Make your own EASILY!

Have you ever been in the middle of making a recipe when you discover that the recipe calls for Buttermilk?!

Oh, oh, it's a problem if you don't have any, right?


You can easily make your own Buttermilk with these simple steps:
Step 1:
Measure out 1 Tbsp of white vinegar and add it to a 2 cup measuring cup.
Step 2:
Pour enough milk in to the 1 cup line.
Step 3:
Let mixture sit for 10 minutes.

Voila! Buttermilk!
Easy peasy, lemon squeezy.

Sausage Stuffing

Another one from my Mother-in-law - I love this tasty dressing, and it can be made any time of year!


  • 2 boxes of stuffing or  broken up pieces of bread and your own spices
  • approx 1.5C of broth, fresh from the meat you are cooking or from a can
  • 1/4 pkg of onion soup mix
  • browned sausage, I use a tube of sausage 
  • optional - shredded carrots, onion and celery

Step 1:

Brown your sausage and add the carrots, onion and celery to the pan to cook up as well if desired

Step 2:

Heat broth if from a can, or take hot directly from the cooking meat, add the 1/4 pkg of onion soup mix

Step 3:

Add your bread/boxed stuffing to a casserole dish, mix in the meat mixture and broth

Step 4:
Cover with tin foil and bake at 375 for approx 15-20 minutes

Family Thoughts

My fav stuffing, hubby and kids really enjoy it too, a great addition to any meal!

Homemade Gravy

I got this recipe from my Mother-in-Law, I love her gravy, and it's easy to make any time.


  • approx 2C of broth - fresh from the meat you are cooking or from a can
  • 1/2 envelope of onion soup mix 
  • whole mushrooms
  • gravy thickener

Step 1:
Heat up the broth with the onion soup mix until simmering

Step 2:
Add your mushrooms and let them cook in the simmering broth

Step 3:
About 5 minutes before you are ready to serve add gravy thickener according to the package instructions and serve

Family Thoughts:

Everyone loves this gravy, we not only use it for big dishes like turkey and roast, we also use it for meatballs, hot turkey sandwiches and more.

Butter Tart Squares

The original source of this recipe is Grand Slam from the Best of Bridge Series. This series is a staple in my house as my Grandmother cooked out of these recipe books so there are many familiar meals that have come from them. I absolutely love the Best of Bridge Cookbooks! They are entertaining (there are hilarious quotes and sayings throughout the book) and have many incredible recipes.
The Complete Best Of Bridge Cookbook Volume OneThe Complete Best of Bridge Cookbooks Volume Two

Butter Tart Squares

Bottom Crust:
2 cups of flour
1/4 cup icing sugar
1 cup butter

The Filling:
3 eggs, beaten
2 cups light brown sugar
1/4 cup butter, melted
1 Tbsp baking powder
3/4 cup coconut
1 Tbsp vanilla
1 cup raisins (optional)
3 Tbsp flour

Step 1:
For the crust, combine all ingredients with a pastry blender or a fork and press into the bottom of a pan (deep cookie sheet or a 9x13 pan).
Step 2:
To make the filling, combine all filling ingredients and stir until combined.
Step 3:
Pour filling over top of crust and bake at 350 degrees for approximately 30 minutes.

  • We use a large cookie sheet underneath our deep cookie sheet just in case of spillage.
  • Cut the squares when they are hot!

Family Thoughts:

Everyone devoured these squares! Even my brother in law who doesn't love sweet desserts! That has got to say something.

Sugar Cookies & Butter Icing

It's fall, and fall makes me want to make cookies! We have a Wilton Halloween molded cookie sheet and a Christmas one as well, perfect for making shaped sugar cookies you can decorate. Here's my recipe for Sugar Cookies and our favourite Butter Icing..


Sugar Cookies

1C (2 sticks) butter, softened
1 1/2C sugar
1 egg
1 1/2t vanilla extract
2 3/4C flour
1t salt

Step 1:
In a large bowl beat butter and sugar until well blended.

Step 2:
Beat in egg and vanilla

Step 3:
Combine flour and salt, add to mixture and beat, this dough always appears very crumbly at this point, after beating form it into a ball with your hands and it always comes together

Step 4:
At this point I press into my molded cookie sheet, you can also roll and cut out shapes (I prefer these cookies to be thick) Bake at 350 for 9-10 minutes, do not decorate until completely cool

Butter Icing

1 1/2C icing sugar
3T butter, softened
1T vanilla extract
1T milk
food colouring (optional)

Step 1:
Combine sugar, butter, vanilla and milk, beat until creamy.  Go slow with the milk, you make need a bit more or less.

Step 2:

Stir is drops of food colouring if desired

Step 3:
Spread or pipe on cooled cookies, let set for a few minutes

Family Thoughts: 

We love these cookies, they travel well to bring to family events and classroom treats.

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