Cookie Monster

I love cookie butter.  I love cookie butter so much that I may have hid it from myself last time I purchased it, and when it was found the date said “USE ME NOW!”  What to do?!  Make cookie butter cookies.

I used the interwebz (shock) to find this recipe for the cookies:

Not pictured below: Ghirardelli chocolate chips (but they went in)

The recipe is easy to follow – here are some pictures of my step by step below!image




After the above mixing i used my hands to fold in the chocolate chunks and make the cookie balls for cooling:image


Say It With Apple Butter

Hey friends, “little sweater” here! I wanted to share a delicious and EASY recipe that I think everyone will enjoy: Crock Pot Apple Butter.


3 pounds Apples (I like to use a mixture of apples)
2 tsp. Cinnamon
1 cup Sugar
1/4 tsp. Cloves
1/8 tsp. Salt
1/4 tsp. Nutmeg


Step 1: Peel, core and chop the apples
Step 2: In a bowl, mix together the remaining ingredients
Step 3: Place chopped apples in the crock pot and pour the mixture over the apples
Step 4: Cook on high for 1 hour
Step 5: Reduce to low and cook for 10-12 hours until mixture turns dark brown.
Step 6: Using an immersion blender, remove lumps (if you do not have an immersion blender, you can use a blender)
Step 7: Leave the crockpot uncovered and cook for a remaining 1-2 (this will help the mixture thicken)
Step 8: Once the mixture has cooled, transfer to airtight containers and store in refrigerator.

With love,

Little Sweater aka MTM aka Micah

All about the Pie

For Christmas this year I volunteered to make Pie.  I usually just do an apple pie, but my step father voiced that he has always asked for Blueberry Pie, and he “never gets it”

So, this one is for you, Michael.

Recipe here:

I would also like to note that it was a huge hit – so much that I made two more a few days later!

Lastly – I didn’t make the crust ……. I am just not there yet.image







November: crock pot Mac

The Mac and Cheese in the photo below came from a crock pot!

I was nervous to try this on Thanksgiving because I did not have time to do a trial run with it.  My concern was that it would just turn into a pot of shells and gooey separated cheese.  I am pleased to say that it was a GREAT success, and that it was the only dish that had NO leftovers (yay!)

I found it on Pinterest – the link is here


In October we Mason Jar

This one is easy – but everyone always asks: HOW?!

Mason jar salads are one of my FAVORITE things to make.  You can prep them on Sunday or Monday evening, and they will last until Friday – what a deal!

This one is a romaine veggie salad with Turkey.  You can of course put anything that you want into it.

I used:
Trader Joe’s Baby Beets
TJ’s Persian Cucumber
TJ’s Cherry Tomato
TJ’s Shredded Carrot
TJ’s Smoked Turkey
TJ’s Mediterranean Feta Cheese
TJ’s Romaine Lettuce
TJ’s Non Fat Balsamic Vinaigrette 

I Guess you can tell where I shop …

How to Layer:
Heavier items should go on the bottom so if you are using beets (I almost always do) those should go first.  I added the cucumber and the tomato next as they are second heaviest out of the bunch.  I use 5 jars and divide items equally.  I had leftover carrots, cheese, and tomatoes but used the rest of my other items. (Note: feta cheese and tomato go great in morning eggs!)

The dressing I do not add until I am ready to eat my jar.  I put the dressing in the top – shake it up – and pour onto a plate or bowl.  This meal is pretty to look at inside and out of the jar!  For more Jar inspiration check my instagram account @sfxmissy



In September we Brunch

Chelsea came over for brunch and I experimented on a new recipe that i found on Pinterest for hash brown egg baskets!

Step by steps are in the link.  Thanks, Thecookingjar!

I used fresh potatoes and graded them myself – two was WAY too many, but you can always make hash brown patties with the leftovers!

Next time I would like to cook the hash browns longer, and the eggs shorter for more runny eggs, and crunchier hash brown cups!

Photos below are of right after I cracked the egg into the cups, the final product, and the finnnnnal final product! Avocado and bacon served on the side with a few other tasty treats!


Before OvenFinalafood

Chicken with Mushroom, Tomato, and Garlic over Zucchini Noodles

I’m back! Part of my 30 things to do before I am 30 is to post in this at least once a month! This is my July – talk about cutting it close!

My friend, Maria purchased a spiralizer (ok, that is not a real word but whatever) – coolest. thing. ever! So i went over to her house to make dinner – we created the dinner around the use of the spiralizer! This one is healthy, delicious, and simple! Here we go:

You will need:
boneless chicken strips
cherry tomatoes
mushroom medley (pictured below)
three+ large zucchinis
garlic (as desired)
oil (coconut, or olive)

Preheat your oven to 425 (oven temperatures will vary)

Use your spiralizer to prepare your noodles! We used three zucchini, and it made 4 servings for us (we love zucchini) 


(set aside zucchini while we prep the chicken)

We use Trader Joe’s chicken strips, and made 4 packets with them

Separate the chicken out between the 4 pieces of tinfoil
Add a pinch of salt, some pepper, diced garlic, and cherry tomatoes cut in half

chickens before

fold chicken into little packets so they look like this:

wrap chicken 

once preheated, put chicken in the oven for 20 minutes (thanks, Maria) 

maria oven 

Turn on your stove tops! you’ll need 2 burners going at the same time.

Start the Zucchini – cook with a little bit of oil (we used coconut oil) and toss as it cooks:

pile of zuc

cook the mushrooms as outlined on the bag – only takes 3-4 minutes:


once the chicken is done cooking unwrap it from the tinfoil:

chicke done 

layer your noodles, mushrooms, and chicken packet (don’t dump it unless you want the juices – i transferred with a fork) onto a plate or in a bowl, and enjoy!


SO EASY, right?! 

Happy cooking, everyone!