What’s for dinner??

Sheesh……….it seems like you just finish with dinner on Monday and you are already thinking about what to have on Tuesday, seems like a never ending cycle!

I’ll tell you one thing, Pinterest is my bff in the kitchen!  My family has never eaten so good!  I’m happy to report that I have had more winners than losers but cooking fails are bound to happen and when they do, it’s important to not take their gagging and fake smiles too personally!

One of my favorite Pinterest contributors is Six Sisters Stuff……..seriously though, these gals are amazing!  Every single recipe I have tried is super easy to follow and tastes so good!  I haven’t told my family but they are the ones who make me look good!  Sometimes when it’s a rainy West Coast day all I want is to hunker down with a good hot bowl of soup, so today’s mission was to make Slow Cooker 3 Cheese Broccoli Soup – so creamy and full of goodness!  I will admit though that I didn’t use Velveeta cheese, I used cream cheese and it turned out great and was just what the doctor ordered for a stay in close to the fire day!  I encourage you to check them out  (www.sixsisterstuff.com) – you too will become a whiz in the kitchen!3-cheese-broccoli-soup-700x1050

Slow Cooker 3 Cheese Broccoli Soup:


2 Tablespoons butter or margarine

1/2 onion, finely chopped

1 can (12 oz) evaporated milk

1 carton (32 oz) chicken broth (4 cups)

2 cups of broccoli cut small (you can use fresh or frozen)

1/2 teaspoon of pepper

1/4 teaspoon salt

8 oz of prepared cheese product, cut into cubes (I used Velveeta)

1 1/2 cups shredded extra-sharp cheddar cheese

1  cup shredded parmesan cheese


In a skillet melt butter over medium-high heat. Cook onion in butter until tender.

Pour in the chicken broth, onions, butter, milk, broccoli, pepper and salt into the slow cooker and mix well.

Cover; cook on low heat for 4 hours.

Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. TURN OFF THE SLOW COOKER- don’t even put it on warm. Just warning you, the cheese will curdle.

Sprinkle individual servings with additional Cheddar cheese


Another favorite of mine is chef-in-training.com – wow, this gal is incredible!  She is teaching herself how to cook one recipe at a time and her recipes are to die for! One fave is her Chocolate Banana Muffins, these are easy, moist and delicious and whether you are a muffin making maniac or a new muffin baker, these are sure to please everyone in your house!  Here’s the recipe, but be sure to check her out on Pinterest, you won’t be disappointed!

Chocolate Banana Muffins


  • 1½ cups mashed bananasb560b73de3bba09f4d7e33fdd3bffde7
  • ⅓ cup oil
  • 1 egg
  • 1 cup sugar
  • 1½ cups flour
  • ¼ cup cocoa
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 cup mini chocolate chips
  • Sugar for sprinkling on tops


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine bananas, oil, egg large mixing bowl.
  3. In a separate large bowl, sift together sugar, flour, cocoa, baking soda, baking powder. Add to banana mixture. Stir in chocolate chips.
  4. Spoon batter into greased or lined muffin tins. Sprinkle the tops of each muffin with 1 teaspoon of sugar.
  5. Bake for 20 to 25 minutes at 350 degrees F.


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