3-Ingredient Slow Cooker BBQ Meatballs

I'm sitting here drinking an iced coffee and I'm watching The Real Housewives of Orange County.  It's super windy and cold outside, so I turned on my heater for the first time.  It's just been a nice and cozy day.  Something that would make the day even cozier are these meatballs.  

I am a huge fan of these super simple and delicious meatballs.  They start with some bbq sauce, grape jelly and a bag of frozen meatballs.  Throw those three ingredients into the slow cooker and a few hours later, you will be enjoying these warm and comforting meatballs.  You can serve them as an appetizer or as a main dish with a side of mashed potatoes and rolls.  

You might also like:

Sweet and Sour Meatballs

Stroganoff Spaghetti and Meatballs

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3-Ingredient Slow Cooker BBQ Meatballs
adapted from: Mary W.
(Printable Recipe)

1 (32 oz.) Pkg. Frozen Meatballs (about 2 Lbs.)
1 (17.5 oz.) bottle hickory smoke bbq sauce
1 (12 oz.) jar grape jam/jelly

Pour bbq sauce and grape jam into a slow cooker and stir together.  Add the frozen meatballs; stir to coat all meatballs in sauce.  Cook on low for around 4 hours or until meatballs are completely warmed through.  Serve as an appetizer or as a main dish.  

Note: If you can't find the exact size package of each ingredient, just use the closest you can find and it'll be fine. 

Three-Ingredient Peach Sherbet

My peach tree had SO many peaches this year and I was able to share a bunch with friends and family and I still had plenty left to use for some sweet treats.  Last weekend, I made two different kinds of peach ice cream.  I made this sherbet recipe, which only has three-ingredients and then I made another recipe that had a lot of ingredients and required cooking, chilling and freezing in an ice cream maker.  

AND, this three-ingredient, no-churn, recipe was better than that labor-intensive recipe that had no peach flavor.  Can you believe that? 

This sherbet is my current obsession. It has so much peach flavor and it's the easiest recipe to make.  All you need is ripe, delicious, peaches and a can of sweetened condensed milk.  I also like to add a little vanilla for added flavor, but that's optional.  Anyway, peel and slice the peaches, freeze until firm, then throw them in a powerful blender or food processor and blend with the sweetened condensed milk until smooth and creamy.  You can either eat it right away and it will be like soft-serve or you can freeze until firm.  I made another batch of this last night, because I love it so much.  

You might also like:

Peach Cake with Cream Cheese Frosting

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Three-Ingredient Peach Sherbet
adapted from: Martha Stewart
(Printable Recipe)

6-7 large ripe peaches
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract 

Peel and slice the peaches; freeze until firm.  Blend frozen peaches, sweetened condensed milk and vanilla in a powerful blender or food processor until smooth and creamy.  Serve immediately for soft-serve ice cream or pour into a freezer-safe container and freeze until firm.

Classic Zucchini Muffins

I am loving these muffins.  They are an easy and delicious classic muffin.  Simple ingredients, one bowl and sweet cinnamon flavor.  I have already made them twice in the past week.  They quickly became a new favorite recipe.  I love how simple they are and I love that they use 2 whole cups of zucchini and the batch only makes 12 muffins.  That is a bunch of zucchini packed into these muffins.

They are soft and tender and have just the right amount of sweetness and cinnamon flavor.  They stay fresh for several days.  They taste great plain and they are incredible smothered with jam.  I picked up some Tayberry Jam at a local Farmer's Market the other day, which apparently is a mix of a Blackberry and Raspberry and it is incredible.  It goes great with these muffins.

You might also like:

Cinnamon Roll Zucchini Bread

Pistachio Zucchini Bread

Zucchini Cake Sandwich Cookies

Cream Cheese Swirled Zucchini Muffins

Lion House Zucchini Bread

Classic Zucchini Muffins
(Printable Recipe)

2 large eggs
1 c. sugar
1 1/2 tsp. vanilla or 1 Tbl. vanilla bean paste
1/2 c. canola or vegetable oil
2 c. shredded zucchini, peeled or unpeeled
1 1/2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon

Preheat oven to 350 degrees.  Spray a 12-cup muffin tin with cooking spray or brush each muffin cup with melted butter; set aside.  Whisk together eggs and sugar in a large bowl until thick and lemon-colored.  Mix in the vanilla and oil until combined.  Stir in the shredded zucchini. Add the flour, baking powder, baking soda, salt and cinnamon and stir together until just combined.  

Divide batter between muffin cups, filling each cup almost full.  Bake in preheated oven for 20-21 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Makes 12 muffins.  

adapted from: Taste and Tell

Family Fun Night Pledge and A&W Root Beer Floats

Today, I'm joining forces with A&W to celebrate their 100th Anniversary by taking the Family Fun Night Pledge to go technology-free for ONE HOUR on Friday nights and make family fun memories to remember for years to come.  

A&W Root Beer has a long history of creating family memories and they are celebrating 100 years of those sweet family memories by calling on their fans to create new ones.  First, go to www.rootbeer.com and take the pledge and A&W will give you a coupon, redeemable for a FREE, 2 liter bottle of Root Beer to help make your memories even sweeter.  

The unique, creamy taste of A&W Root Beer is why I love it so much.  

  With the help of A&W, you can create the perfect timeless family night treat: an A&W Root Beer Float! When is the last time you had a root beer float?  My family enjoyed these delicious floats last weekend and I was instantly flooded with memories from my childhood.

The easiest way for me to go technology free is to stay busy and keep my mind occupied.  When I'm sitting around doing nothing, I tend to reach for my phone a lot more.  My family loves spending time outdoors and that is where I spend most of my time.

Here are some fun ideas for Family Night:

go on a walk
color with sidewalk chalk
play board games
have a scavenger hunt
set up a slip 'n slide or swimming pool in the backyard
decorate sugar cookies or bake something yummy together
make tie-dye t-shirts
go fishing
buy some cheap wood crafts at the craft store and paint them together

What does your family enjoy doing together? 

To help provide families with everything they need to jumpstart their Family Fun Nights this Summer,  A&W is also debuting a first-of-its-kind Family Fun Night box, featuring a carefully curated selection of novelty items and essentials for creating root beer floats at home, to help make family time even more memorable .  The limited-edition, fun-inducing box is available while supplies last at www.rootbeer.com. 

Go now and take the pledge and let the fun begin! 

This post was sponsored by A&W, however all opinions expressed herein are my own.  The information about A&W Root Beer was provided by A&W.  

Classic Root Beer Float

Vanilla Ice Cream
A&W Root Beer

Start with a frosted mug.  Add two scoops of vanilla ice cream to cold mug and fill to the top with A&W Root Beer.  Serve.

Go to A&W's website for some fun recipes for Root Beer Floats. 

S'mores Bark

What kind of yummy treats have you all been making this Summer?

I've already made this S'mores Bark twice in the last week.  It's so easy and extremely delicious.  I keep it stored in the freezer and it's nice to have on hand to pull out a piece when I'm craving something sweet.  I like to eat mine straight out of the freezer, it's firm, yet still chewy.  If you want it to be a little softer, then remove from the freezer a few minutes before eating.  

Only four ingredients are needed to create this addicting bark.  Let me show you how to make it.

First, you melt some chocolate chips and spread out evenly onto a parchment-lined baking sheet.  Refrigerate for about 30 minutes or until hardened.  I like to use a mixture of semi-sweet and milk chocolate chips. Use whatever you prefer.  

Then, you melt some white chocolate chips with some marshmallow cream and spread that over the first chocolate layer.  Top with graham cracker chunks and refrigerate until hardened, about 30 minutes.  

Last, you melt the remaining chocolate chips and spread over the mallow/graham cracker layer.  Refrigerate until completely firm, a few hours.  Then, cut into chunks and serve.  That's seriously all you have to do - easy, huh!

You might also like:

S'mores Popcorn

Peanut Butter Cup S'mores Bars

S'mores Bars

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S'mores Bark
adapted from: Wine and Glue
(Printable Recipe)

3 1/2 c. chocolate chips, divided (I use half milk and half semi-sweet)
3/4 c. white chocolate chips
1 (7 oz.) tub of marshmallow cream
4 full sheets of graham crackers

Line a large baking sheet with parchment paper; set aside.  Melt 1 1/2 cups of chocolate chips in the microwave, stirring every 30 seconds, until melted.  Pour onto the parchment-lined pan and spread out into an even layer.  You don't want it too thin or too thick.  Refrigerate for at least 30 minutes or until firm.

Next, melt the white chocolate chips in the microwave, stirring every 30 seconds until melted.  Add the marshmallow cream to the white chocolate and microwave for about 15 more seconds, then stir until smooth and creamy.  Spread over hardened chocolate layer.  Immediately break graham crackers into chunks and press into the marshmallow layer.  Refrigerate for at least 30 minutes or until firm.

Last, melt the remaining 2 cups of chocolate chips in the microwave, stirring every 30 seconds, until smooth and creamy.  Carefully spread over mallow/graham cracker layer.  Refrigerate until firm, about a few hours, then cut into chunks and serve.  Store S'mores Bark in the refrigerator or freezer.

Cinnamon Sugar Fruit Biscuits

Holy crap, these biscuits are to-die-for!  I loved them way more than I thought I would.  The recipe starts with canned biscuits that are dipped in butter and rolled in cinnamon and sugar and then topped with jam and baked.  I used my Mom's homemade strawberry jam which has been my favorite jam my entire life.  The end result is the softest, most tender, flaky biscuit with a crispy coating of sweet cinnamon and sugar and a fresh bright flavor from the jam.

I took one bite and knew this recipe is a keeper and will be made frequently from now on.  Even the hubby gave them a huge thumbs up and said they are so good.  You can use any flavor of jam you prefer.  I have a delicious recipe for Less-Sugar Peach Freezer Jam that would be delicious, but I sure love how the pretty red color of the strawberry jam stands out.

These are perfect to make for Mother's Day and easy enough the kids could help.  

You might also like:

Baking Powder Biscuits

Cornmeal Buttermilk Biscuits

Strawberry Swirled Lemon Poppy Seed Bread

Cinnamon Biscones with Vanilla Glaze

Blueberry Pancake Muffins

Cinnamon Sugar Fruit Biscuits
adapted from: Taste of Home
(Printable Recipe)

1 (16 oz.) can Jumbo Biscuits (8 per can)
1/2 c. sugar
1 Tbl. ground cinnamon
1/4 c. unsalted butter, melted
strawberry jam (or your favorite jam)

Preheat oven to 375 degrees.  In a small bowl, combine cinnamon and sugar.  In a separate small bowl, melt the butter.  Dip top and sides of each biscuit in butter and then in the cinnamon and sugar mixture.  Place on an ungreased baking sheet.  Make a deep indent with your thumb in the center of each biscuit and fill with 1 - 1 1/2 tsp. jam.

Bake in preheated oven for about 15 minutes or until golden brown.  Remove from oven and place biscuits on a serving platter, using a spatula.  Allow to cool for about 10 minutes before serving (jam will be hot).