First Photos with my new Canon Rebel DSLR!





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Crockpot Freezer Meals {Part 2}

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  Welcome to Part 2 of my crockpot freezer cooking series!!!         You can find Part 1, Part 3 & Part 4 here:   Crockpot Freezer Cooking Part 1   Crockpot Freezer Cooking Part 3 Crockpot Freezer Cooking Part 4 I love preparing crockpot freezer meals on the weekend.  I have plenty of time to prepare everything and get ready for the week.  Having meals prepared prevents us from eating out as much and we always have a healthy, homecooked meal ready every night! This weeks menu includes: Meatloaf with Rosemary Potatoes Honey Sesame Chicken w/ Broccoli White Chicken Chili Beer & Beef Stew Beef Stroganoff Chop and prepare all vegetables and set aside.    Label all bags with recipe title, date, additional ingredients, cook times, etc.   All meals will cook fine from frozen, but be sure not to add cold/frozen meals into a hot crockpot as it can crack. Many people have concerns about putting frozen foo...
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GUINNESS CHOCOLATE STOUT BROWNIES

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  these are the most delicious and decadent things I have ever eaten...   period....   you need them in your life...   at least weekly...   Ingredients 1 cup stout (I used Guinness) 16 ounces semisweet or bittersweet chocolate, chopped, divided (I used chocolate chips) 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter 1 1/2 cups sugar 3 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1 1/2 teaspoons kosher salt, divided   Directions Preheat oven to 350°F. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout. Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4...
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Roasted Brussel Sprouts with Bacon & Shallots

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  I used to hate brussel sprouts, and probably would have never tried this recipe, had a friend not made it for a recent holiday party.  This is a delicious dish, and pairs well with anything!  So if you too hate brussel sprouts, I would urge you to try this recipe.  It won't dissapoint.   Ingredients   5 slices of bacon (cut into slices) 2 large shallots, peeled, quartered Kosher salt and freshly ground black pepper 1 1/2 pounds brussels sprouts, outer leaves removed, rinsed, trimmed, halved Directions   Cook bacon in a large heavy skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crispy (you may want to drain some of the fat, is bacon is very thick).  Add shallots and brussel sprouts, cut sides down. Cook on medium high, turning once or twice, until tender and browned. Season with salt and pepper. Adapted from: Epicurious
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