Posted in 31 days, Beans, beef, slow cooker

Weekly Ramblings and Bramble Beans (Day 24)

Next week is the last Saturday of the 31-day writing challenge. The family enjoyed all the meals and desserts. And sides created in the slow cooker. It’s renewed my interest in cooking. The family never knows what I’m whipping up in the kitchen.

This week I’ve shared two of our favorite ways to cook meat.

  1. Crockpot chicken
  2. Crockpot BBQ ribs – Our favorite brand of barbecue sauce is Sweet Baby Ray’s Barbecue Sauce. You could also use my recipe for root beer barbecue sauce.

Here are the other recipes I’ve shared this week:

Homemade Whipped Cream
Caramel Apple Crisp
Stuffed Pepper Soup
Stuffed Pepper Soup
Spanish Style Chicken Noodle Soup
Spanish Style Chicken Noodle Soup
Taco Meat
Taco Meat

(Click the pictures to see the posts where I shared each recipe.)

I'm Hungry

This week I had parent-teacher conferences on Tuesday and Thursday evenings. The crock pot was helpful those two nights because I could have dinner for the boys and Hubby. On Tuesday, they had crockpot chicken and leftovers for their sides.

Then on Thursday, I cooked up bramble beans. Hubby did not eat any beans because he had a big lunch. I did eat them when I got home that night.

Here is a funny story about the bramble beans – Hubby thought I had made meatloaf because he briefly looked into the pot. He took the crockpot over to my mother-in-law’s house since she would watch the boys. Hubby also heated up some mixed veggies.

The boys refused to eat any of the beans, so my kind mother-in-law pulled out the meat.

I like this dish. The brown sugar used to make the sauce gives it a sweetness my taste buds appreciate.

Bramble Beans

I’ve also made this dish for a Boy Scouts’ potluck. It was well received by those who tasted it. I was left with almost nothing or nothing when I took the crockpot home.  

Bramble Beans

adapted from Eat at Home

Stars of the recipe:

  • 2 – 15 oz. cans of pork and beans
  • 1 – 15 oz. can of kidney beans, drained and rinsed
  • 1 lb. hamburger, browned or 2 c. bulk-cooked hamburger
  • 1 small onion, diced
  • 1 c. ketchup
  • 2 Tbsp. mustard
  • 2 Tbsp. vinegar
  • 4 Tbsp. brown sugar


  1. Place ground beef, kidney beans, onions, pork, and beans in the crock pot.
  2. Mix the ketchup, mustard, vinegar, and brown sugar in a small bowl.
  3. Pour the ketchup mixture over the ingredients in the crockpot.
  4. Cook on low for 5 hours.

Here is a picture of the beautiful fall foliage. The boys and I went for a walk today.


If you enjoyed this recipe, please share it on Facebook or Pinterest. Here is a link to my Facebook page and my Pinterest page.

To check out the rest of the recipes I’ve shared during this challenge, click on this link.

Happy eating,

Posted in 31 days, Beans, Menu planning

Menu Plan Monday – October 5, 2015

Since I’m doing the 31-day writing challenge about slow cooker recipes, I’ve decided to have most of my meals cooked in the slow cooker.  I don’t include Saturdays and Sundays on the menu because weekends are always up in the air with what we actually eat.


Monday – pork chops with Rice a Roni, veggies

Tuesday – pumpkin chili with pumpkin cornbread

WednesdaySlow Cooker Chicken and Dumplings

Thursday  – Green beans, ham, and potatoes

FridayPinto beans and ham with northern cornbread

This post has been linked to Menu Plan Monday @ I’m an Organizing Junkie.

I'm Hungry

On Mondays during the challenge, I will feature a recipe from my blog and another blog that features slow cooking.  This way, you’ll see more of my blog, and you’ll get to check out another blog.

The week of October 19th, I will feature several recipes from my blog because that week is parent-teacher conference week.  That week is rough, so I will adapt what I’m going to blog about that week.

Recipe from my Blog

Okay, the recipe I’m featuring from my blog is Pinto beans and ham.  This is a very economical recipe, especially if you use dried pinto beans and leftover ham.  You just need to remember to soak the beans the night before.  (I usually use cranberry beans, just like pinto beans.)  We are going to have it on our menu for this week.  I can’t wait until Friday night.  🙂

Blog Spotlight

As I was perusing the Internet for recipes, I found The Magical Crockpot.  I’ve only started looking through all of her recipes, so I’m going to list two recipes that have caught my eye.

  1. New Year’s Day Black-Eyed Peas – This would be good with the Pork and Sauerkraut I make for New Year’s Day.
  2. Chicken Philly Cheese Steak – I love the Great Steak and Fry Company.  The one at the local mall closed down, so I can’t get my fix.  😦  My favorite sandwiches were a chicken with pineapple and chicken cheese steak.  This recipe would be a way for me to get my fix at home.  I would pair it with homemade French fries.

If you enjoyed this post, please share it with others.  Also, visit my Facebook page.

Happy Eating,

Posted in Beans, Crockpot, Ingredients, Main Dish, Recipes

Beenie Weenies (GF, DF)

I had another cooking blog. I’m going to transfer some of the posts from there.

This is an easy meal to put into the crock pot. It made more than enough food for my family of four that I put half of it in the freezer for another meal.:)

 Beanie Weenies

Stars of the recipe:

  • 2 small cans of pork and beans or one large can
  • 1 small can of Great Northern beans, drained
  • 1 16 oz. package of hot dogs, sliced
  • 1 large onion, chopped
  • 1/4 cup of ketchup
  • 3 Tbsp. of mustard (or more to taste)
  • 2 tsp. Worcestershire sauce (or more to taste)
  • 1/2 cup of brown sugar, packed
  • 4 slices of bacon, cooked and chopped


  1. Place all the items in the crock pot. (I gave it a stir.)
  2. Cook on high for 3 to 4 hours or low for 6 to 8 hours.
  3. Enjoy! I served mine with green beans and biscuits with apple butter.

Printable Recipe

Posted in Beans, Easter, Ham, Imaginative one, Ingredients, Meat, Recipes, Soups

Ham and Black Bean Soup (GF, DF)

So on Easter Sunday, I decided to cook Easter dinner. Yes, on Easter Sunday at about 11:45 am, I committed to making dinner. Okay, it was only going to be for 6 of us, so that’s not too bad.

My family of four headed to the grocery store to plan out the meal because I had no clue what I would make. I cooked crock pot ham, honey, cinnamon carrots, mashed sweet potatoes, mixed veggies, and spinach salad. We had lots of ham left-over. Fortunately for us, we love ham!

I’m finding ways to transform the ham into delicious dishes so we are not just eating ham repeatedly, even though the Imaginative One would love that. Last night I made ham and black bean soup using Bob’s Red Mill’s Black Bean Soup mix. To make this soup, you can use any black bean soup mix or dried black beans.

Ham and Black Bean Soup

Stars of the recipe:

  • 2 cups of black bean soup mix or dried black beans
  • 8 cups of water
  • 3 cups of diced ham
  • 1/2 lrg. onion, diced
  • 4 cups of chicken stock
  • salt and pepper to taste


  1. Rinse and sort the black beans or black bean soup mix.
  2. Put the black bean soup mix or black beans, water, and 1 c. diced ham in a large soup pot.
  3. Bring the water to a boil and then to a simmer.
  4. Let cook for 1-1/2 hours until the beans are soft.
  5. Add the chicken stock, onion, remaining diced ham, salt, and pepper. Cook for another 10 – 15 minutes.
  6. Enjoy! (We had ours with a pretzel roll. We shared the soup with my mother-in-law. She had hers with rice.)

Printable Recipe