Warm Apple-y Goodness

We woke up this morning to a wonderfully delicious smell. Why? Because I made breakfast last night!  There had been a recipe circulating Facebook that I tried to resist  (don't even get me started on Facebook recipes!) but finally my curiosity got the better of me and I clicked on it. Initially the recipe looked really good, but after reading the comments & reviews it was clear that it was a miss.  But the idea behind a slow cooker breakfast intrigued me, so I decided to tweak the recipe and try out a combination of my own. The result? A yummy apple cinnamon porridge that we all gobbled up (even the hubby). My boys even asked for seconds, which they almost never do at breakfast. So I'd call this one a success!

Slow Cooker Apple Pie Oatmeal

3 Apples, sliced
1/2 cup Brown Sugar, divided
1 heaping tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
2 cups Steel Cut Oats
2 cups Water
2 cups Milk
Pinch of salt

Grease slow cooker (I used Pam). Slice apples and toss in  3-4 TBSP of brown sugar, a dash of cinnamon, and a pinch of salt. Layer apples on the bottom of the slow cooker until evenly covered.  Pour steel cut oats on top of apples (DO NOT use quick oats or regular oats - they will turn to mush).  Sprinkle remaining brown sugar, cinnamon, and pumpkin pie spice evenly over the oats.  Gently pour in the water and milk. Turn slow cooker on LOW for 6-7 hours (no need to preheat). Go to sleep, and wake up to the most tantalizing smell and a delicious breakfast. Serve with milk and a tiny dusting of white sugar to bring out the flavors.
Serves 6.

And it really is that easy! I have a timer on my slow cooker so I was able to set if for a certain time, but if you don't, you can turn it off after the desired cooking time and it will stay warm for a couple of hours. Also, I have a large slow cooker so I made a large enough recipe so that it would not cook to quickly or burn on. If you have a smaller slow cooker, adjust the recipe. The apples should not be more than a layer or two in the bottom of the pot, so let the amount of apples that you need be your guide.

K's Summer Craft Idea

Inspired by the morning sunshine, my kiddies ventured out on their bikes with some friends to explore the river bank.  They came home breathless and excited to show me the treasures they had found and collected. K (my oldest) came up with a fun way to display them in her room and the boys happily followed suit.  So proud of their creative minds at work. They came up with something unique and beautiful - and it was easy to make, even for my 2 (almost 3!) year old.  So I just had to snap a few pictures out on the deck.

Just a bit of sand, some pretty shells and stones, and a few mason jars tied with ribbon and raffia.  Makes this Momma happy because now their "treasures" won't be littered across the floor, plus they have some pretty new decorations for their bookshelves. Ahh, summer.

Ice Cream Pop Extravaganza

It's wedding season and part of the fun that comes with it is bridal showers!! Our family hosted a shower for my cousin and his soon-to-be bride this week and I signed up to bring the ice cream dessert. But as soon as I started looking for recipe ideas, I knew that one kind would not do.  Seeing as its summer and there were going to be kids at the shower, I wanted to come up with something fun and easy to eat outdoors. My kids were beside themselves when they wandered into the kitchen and asked what I was making: Ice Cream Pops!  We chose 5 different kinds and they were delicious.

And here is a picture of the whole spread, including a yummy peanut butter brownie cheesecake pizza.

And, because it was one the favorite, I decided to post the recipe for the Mint Chocolate Pops.

Mint Chocolate Ice Cream Pops

1/2 cup crushed chocolate mint cookies (I used chocolate mint Oreos)

1/3 cup plus 1 tablespoon milk

1 1/4 cups mint chocolate ice cream

6 tablespoons quick-hardening chocolate shell ice cream topping

6 dixie cups

6 pop sticks

 Step 1: Crush Cookies
I took 5 cookies and broke them up into large chunks.  Then, I ran them through my food processor until the consistency was a nice fine crumb. You shouldn't be able to see any large chunks or bits of icing.

Step 2: Make "Crust"

Add 1 tablespoon milk to the crumbs and mash them together with a fork until evenly distributed. Then, divide the cookie crumbs evenly between your 6 dixie cups (about a tablespoon per cup), and using either a spoon or your fingers, press them firmly onto the bottom of the cup.

 Step 3: Ice Cream Layer

In a blender, combine Ice Cream and remaining 1/3 cup milk until smooth and frothy. Pour into cups over cookie base.
Freeze for 1 hour.

Step 4: Insert Sticks

Remove pops from freezer, and cover each cup with tinfoil. Then, lightly press a popsicle stick into each cup, taking care not to press through the bottom cookie crumb layer. Freeze for 1 more hour.

Step 5: Topping

Take tinfoil off of cups, and drizzle 1 tablespoon of the quick-hardening chocolate onto each pop, ensuring that the entire surface is evenly covered.  Place back into the freezer, uncovered, for 4-6 hours until firm.

Step 6: Remove and Enjoy!
To serve, gently twist frozen pops out of paper cups without pulling on sticks. If you need to loosen them a little, run them under hot water for just a second or two, but not longer or you will melt your ice cream. Now you are ready to enjoy your delicious treat!