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Slow Cooker Spaghetti and Meatballs


I love my slow cooker, but especially when the weather is chilly and I get to come home and not have to think about dinner. The weather just happened to be on the chillier side this week, so I took advantage of that with this slow cooker spaghetti and meatballs dish. I love this comfort food. I’ve made a variety of meatballs, like Rachel Ray’s mozz stuffed meatballs (drool!) but typically the standard version is my favorite. This was so easy to put together before I left for work. Despite the hectic morning of my son wetting his bed, needing to do laundry, while he’s demanding a cup of milk, and still needing to get ready for work. So really, if you are in a jam and want something yummy for dinner that;s low maintenance, this will be your jam! My husband commented that hands down this was the best version of this classic that I have ever made. Although my son was more hesitant and insisted his stomach was “full”, he at least tried it and did do his usual sound effects indicating disgust that I’ve diverted from his usual preference of chicken.


  1. To make the sauce, add the onion, crushed tomatoes, diced tomatoes, tomato sauce, seasoning, salts and pepper, and garlic to your slow cooker. Stir to combine.
  2. To make the meatballs, combine the meat, cheese, seasoning, bread crumbs, eggs, salt and pepper in a large bowl. Mix the ingredients by hand until they are incorporated. Scoop them into 1" balls and submerge into the sauce in your slow cooker.
  3. Cook on high for 4 hours or low for 8 hours. Serve over cooked pasta and top with additional cheese. That's it!


This recipe is adapted from Hip Foodie Mom

Affogato My Way

I love coffee. So to me, an affogato is such a special treat. I love the sweetness of the ice cream and the richness of the coffee. I tried this version two ways. The first version I added shaved chocolate. The second version, I added shaved chocolate and some crushed pecans. I think my preference is without pecans, which is the version pictured here. Baileys would also be a nice addition here. Just add in a couple tbsp.’s of the liquor with the coffee and I’m sure it would be delightful. Full disclosure, I’ve added just Baileys to ice cream before and let me tell you. It’s the best adult dessert ever. So I’m sure it would pair very nicely here. While I used vanilla ice cream for this version, I would also recommend getting creative and using some flavored ice cream. I made a cinnamon ice cream earlier this year, that I think would be divine. Because this is an affogato my way, I opted for my standard brewed coffee rather than espresso which is typical.


For the affogato:

3 scoops vanilla ice cream
3 tbsp. coffee
shaved chocolate

Place the ice cream in a glass. Top with 3 tbsp. of the brewed coffee. Top with shaved chocolate and enjoy!

Birthday Cake Donuts


I love the vintage look of this photo. It kinda feels appropriate since I took it forever ago. I was experimenting with baked donuts on the same day that I was craving cake, so I made these birthday cake baked donuts and they are mouth watering. I love that they are dense yet light, they qualify as breakfast, so you can literally eat cake for breakfast, and they are not overly sweet. I have not had much luck in the homemade donut department previously. I had attempted to make some strawberry jelly donuts, they fried nicely, I tried filling them with the strawberry filling, and it literally looked like someone slaughtered the innocent donuts. They tasted good, but looked horrific. These baked goodies were such a great success. I really wasn’t sure what to expect, and the final product was dance party worthy.




For the Donuts

For the vanilla glaze

For the chocolage glaze


  1. Preheat your oven to 425 degrees. Grease a donut pan and set aside.
  2. Beat butter, oil, and sugar in the bowl of your electric mixer. Add in the eggs and mix until combined.
  3. In a separate bowl, mix together the dry ingredients. Set aside.
  4. Combine the buttermilk and vanilla in a liquid measuring cup. Whisk to combine.
  5. Alternate adding the wet and dry ingredients to the egg mixture. Mix just until combined. Fold in the sprinkles.
  6. Fill your donut pan just shy of the rim. Bake about 5-7 minutes or until the donuts are cooked through.
  7. To make the vanilla glaze, combine the c ream cheese, powdered sugar, vanilla and milk. Mix together until the glaze is thin enough to smoothly coat the tops but will still set.
  8. For the chocolate glaze, melt the chocolate on your stove top. Add in a little cream to smooth out the mixture. You can also add a little oil to the chocolate to help it thin and will still allow it to set.


This is an original recipe.

Baja Style Fish Tacos


I have to learn to be flexible. Or at the very least being ok with being more flexible. Like when you plan to post one thing, but then decide to go another route because…..Monday. I intended to share an awesome salmon dish, which I will eventually. But I felt like Monday needed some uplifting so I went with these fish tacos. I only recently made these, for Cinco de Mayo. I have never battered fish and fried it like this and I was so excited by the result that I had to share. When I made these my husband and I just stared at them amazed that they came out as good as they did. He somewhat recently has decided he no longer likes seafood, so coming from him this was a compliment. The other bonus is that after you fry the fish, you can freeze them so you have them any time you feel the need for a fish taco. I’ve had this a couple times since, and I just reheat them at 400 degrees for about 20 minutes or so, depending on the size of the fish. They have been perfect each time. I also love the sour cream sauce that goes with it. The original recipe calls for a mix of sour cream and plain yogurt. For this picture, which became lunch after, I used just sour cream and it was delightful. If it’s a dreary Monday where you are too, add some fiesta to it with this dish.



For the crema

For the tacos


  1. To make the crema, combine all of the ingredients and mix well to blend. Adjust seasoning to taste. Set aside, in the refrigerator until you are ready to use.
  2. Season the fish pieces with salt. Set aside. In a deep heavy pot, pout olive oil so that it's 1 1/2 inches deep. Heat over medium-high heat until it reaches 350 degrees. Line a large baking sheet with paper towels. Meanwhile, in a large bowl, combine the flour, baking powder, and salt. Slowly stir in the beer and mix until smooth.
  3. Using tongs dip a piece of fish into the patter, letting the excess drip off. Transfer to the pot with the oil and fry for about 2-3 minutes, flipping once. You will want the batter to be golden brown and the fish cooked through. It's easiest to do this in batches, you do not want more than 4 pieces of fish in the pot at a time. Remove the fish to the prepared baking sheet and repeat until all the fish is cooked.
  4. Serve with corn tortillas, cabbage, crema. You can also top with cilantro.


This recipe is adapted from Annies Eats.

Sunday Coffee Talk


Just the kind of weekend I needed. We had so much fun outside, honestly I think we were barely in the house. Same is on tap for today, so I’m excited to get the day started. Although there is some serious laundry and cleaning that needs to happen, so I’ll have to make time for that too, I guess. But back to Saturday. We finally got some planting done, which makes me so so happy. I love adding some color to our yard. I have some ideas for making our various gardens more appealing, so I’m impatiently waiting for a minute to get that done. Hopefully I can start that transition next weekend. That bonus day off will certainly help! I also have a very fun Thirsty Thursday segment coming up for the month of June. I’m very much looking forward to kicking that off next week. It will feature some fun collaboration with my sister, so be sure to come back and check that out! For this week I have a delicious salmon recipe, some homemade donuts, and a coffee beverage that I love. I’m also going to include a dessert since those have been kind of lacking lately. And now, back to my Sunday!