Ingredients:

• Glaze
  • 1 Cup Brown Sugar
  • 3/4 Cup of Honey
  • 1/2 Cup of Dijon Mustard
  • Can of Pineapple Tidbits
  • 3/4 Cup of Water
• Fully Cooked Ham – Butt Portion

Directions:

Start with the glaze.

In a small saucepan, I added the brown sugar, the honey, the dijon mustard, the pineapple tidbits, and the water.

Bring to a boil and then simmer until slightly thickened.

Make sure to buy a ham that will fit in your Crockpot! Butt portions tend to do better, but if you have a larger Crockpot, you can get a shank (or find a small one)!

My 9 lb fully cooked hickory smoked ham BARELY fit in my 6 quart Crockpot.

Slowly add the glaze on top of your ham.

Cook on low for at least 6 hours.

I left my Crockpot on warm once it was ready (internal temperature of 160) and it was fall apart tasty.

Add the glaze back into a saucepan and simmer it down until it’s nice and thick and pour it over the sliced ham to serve. (Optional)

Notes:

• You can also look for a spiral sliced ham to save some time with slicing!
• Don’t have a lot of time? Cook on high for 3-4 hours (until it reaches an internal temp of 160 degrees).
• An easy way to tell it is getting close to being ready, watch for the meat to pull away from the bone!
• Baste your ham with the glaze as often as you want!

Slice and serve with your favorite side dishes! We’ll have a fresh green salad and scalloped potatoes. Wishing everyone a Happy Easter!

Looking for more crockpot recipes? Make sure to check out some of our favorites!

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Ingredients:

• Pasta
• Asparagus
• Sugar Snap Peas
• Cherry Tomatoes
• Olive Oil
• Salt
• Pepper

Directions:

• Boil water in a large pot and follow the directions on the box of pasta.
• Cut veggies at an angle.
  • NOTE – I did toss my asparagus and sugar snap peas in the pasta pot for the last minute and then drained them. Just to heat everything up to the same temperature.
• Once everything is drained in a colander, I tossed the pasta & veggies with a healthy amount of olive oil, salt, and pepper.
• Serve warm & enjoy!

Notes:

• If you’re using frozen veggies (broccoli, peas, green beans) pour them into the pasta pot about halfway through cooking your pasta, drain, and voilà!
• This can be served cold as a side dish…just cube some leftover ham and toss it in with the pasta and veggies.
• Now, if you have picky veggie eaters like the my kiddos, this recipe CAN work for you. There’s always ONE veggie your kid will snack on. For instance, I learned my 5 year old, who hates asparagus, will actually eat it raw from Grandma’s garden. So guess what? Raw asparagus it is! It add a nice crispness to this pasta dish.
• Also, using fun pasta shapes will put a smile on just about anyone’s face.
• You can get really creative here and add your favorite herbs and spices. I think a lemon pepper or garlic would be phenomenal! Oh, and maybe even try some freshly grated parmesan cheese! Your possibilities are truly endless!

This quick meal is perfect for spring with the fun pasta and colorful veggies! I am sure you will find your perfect combination that will get gobbled right up by your family!

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I don’t know about your family, be we are a bit on the geeky side! Pokémon was ALL the rage for many of our recent years! We collected the cards and traded them. We would go to events where you could play against others at your level. We played the Pokemon Go game as a family and we even had a Scout event and a birthday party themed around Pokémon! So, I wanted to share some of our fun that you are gonna want to CATCH!

First up are these Pika-Pika Pops that are super easy-easy to make!  

Ingredients: 

• 1 12 Ct. Yellow Rabbit Peeps
• 1/2 Cup Chocolate Chips, melted
  • NOTE – I added a teaspoon of shortening for gloss!
• Red Icing or Frosting
• Lollipop Sticks or Decorative Straws (optional)

Directions: 

• Dip each ear halfway into the melted chocolate.
• Add little red dots to the cheeks.
• Let the chocolate harden
• Add the sticks (optional)

Next we made Pokéball cookies!

Ingredients:

• Sugar Cookies
• Red Icing
• White Icing
• Black Icing
• White Chocolate Chips

Directions:

• Make a black line of icing in the middle of the cookie, with a dot center.
• Cover top half of cookie in red icing.
• Cover bottom half of cookie in white icing.
• Add a white chocolate chip to the black dot center.
• Enjoy!

Now a little something for the all of the trainers, with our Jigglypuff Juice (for the kids) and Jigglypuff Punch (for the adults)!

Ingredients:

• Sparkling Cider or Juice (for the kids)
  • NOTE – We used Apple Cranberry!
• Pink Sparkling Wine or Champagne (for the adults)
• Raspberry Sorbet
• Fresh Raspberries

Directions:

• Add your juice (or wine).
• Add 1-2 rounded scoops of raspberry sorbet.
• Top with fresh raspberries.
• Cheers to all the trainers!

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Ingredients:

• 3 tablespoons of butter
• 12 oz marshmallows
• 6 cups of rainbow colored cereal

Directions:

Melt the butter in the microwave in a large dish (approx. 30-60 seconds).

Add the marshmallows to the melted butter, mix well and microwave another 60-90 seconds until the marshmallows are melted.

Add the 6 cups of cereal and stir, making sure to fully coat the cereal with the marshmallow mix.

Spread the mixture into a greased 9×13 pan.

Once they’re completely cool and firm, you can cut them into bars or use cookie cutters to make them into shapes!

Fruity, gooey, sweet, and crunchy cereal bars make  a great after school snack or dessert. These rainbow cereal bars are SO tasty!

Don’t these look so festive?!?! Perfect for a Spring day!

Notes:

• Spray the bowl with non-stick cooking spray to make clean up a breeze!
• I also spray my wooden spoon and cookie cutters!

These colorful treats are just perfect for spring or anytime really! They taste great and are so easy to make…what are you waiting for? Get started on this tasty treat today!

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If you give a mouse a cookie, he’ll probably ask for a glass of milk! My five year old is super obsessed with books and learning to read, so I wanted to make some cute little snacks to go along with a couple of his favorite titles. These are super simple and super cute! They’re also great for after school snacks or even incorporating into a homeschool lesson for your littles!

I kept these snacks really simple because…1- I’ve been really busy these days and 2- If you keep it simple, the kiddos can definitely help you!

I absolutely used store bought cookie dough, but if you have time, you can use your favorite recipe! I like the mini cookies too. They are the perfect size for tiny hands! So, if you give a cookie to a kiddo, they are definitely going to want a glass of milk while they read one of their favorite stories!

Now, for the fruit caterpillars, I decided to use our favorite fruits and make kebobs. Kids love food on a stick! Plus, once you take the fruit off, you have little holes in the fruit JUST like the caterpillar leaves as he eats through his food. Even my oldest, who is way too cool for Eric Carle, loved the fruit kebobs after school. So cute, right?

There are tons of books you can make snacks for and turn into fun lessons for your kids. I hope your kiddos love these snacks as books as much as we do!

Featured Books:

• If You Give a Mouse a Cookie
• The Very Hungry Caterpillar

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Ingredients:

• Eggnog
• Spiced Rum
• Coffee Liqueur
• Spices such as Cinnamon, Nutmeg, Cardamom (optional)

Directions:

• Simply add a 1 ounce shot of the spiced rum to your glass.
• Top with a 1 ounce shot of coffee liqueur.
• Add your eggnog.

• If you’re making a pitcher or punch bowl, add 1/4 cup of rum and a 1/4 cup of coffee liqueur to 1 quart of Eggnog.
• Stir to combine.

• Top each glass with a sprinkling of spices to add a little extra holiday cheer.
• I used cinnamon and nutmeg. It’s so delicious!

• My husband wandered in while I was testing this recipe and insisted on his own glass. We both approve whole heartedly of the Spiked Eggnog! Now I have to buy more to celebrate National Eggnog Day this weekend!

This recipe is really simple and REALLY delicious. It definitely puts me in the holiday spirit! As always, we ask that you please enjoy responsibly. The holidays are a time to come together and celebrate. NEVER drink and drive.

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Ingredients:

• Cream Cheese
• Frozen Phyllo Dough Shells OR Puff Pastry Shells
• Cranberry Sauce

Directions:

• Preheat the oven to 350 degrees.
• Lay out your phyllo shells on parchment paper on your baking sheet.
• Spoon in about 1 teaspoon of cream cheese and then top with 1 1/2 teaspoons of cranberry sauce.
• Bake for 15 minutes until your filling is hot.

Notes:

• That’s it, folks. So simple and look how pretty they are! Perfect for celebrating the holidays with your family and friends.
• These are great fresh out of the oven, but also equally delicious at room temperature.
• If you’d like them on the sweeter side or more of a dessert bite, you can add your favorite jam instead of cranberry sauce! YUM!

I used whipped cream cheese, because it spreads easily. If you use regular, make sure to let it soften a bit before using!

You can use store bought OR homemade. I’ll include my quick and easy recipe below. It’s SO GOOD! You’ll wonder why you’ve never tried homemade before.

They’re perfect for customizing as well! They would be amazing with Brie or White Cheddar Cheese in place of the cream cheese.

BONUS RECIPE: My Homemade Cranberry Sauce

Homemade cranberry sauce is EASY! This is my go-to recipe every holiday season.

Ingredients:

• 1 bag fresh cranberries
• 1 cup sugar
• 1/2 cup water
• 1/2 cup orange juice
• 1 teaspoon orange zest, optional but delicious!

• Let your ingredients come to a boil on the stove in a medium sauce pan.
• Simmer until most of the cranberries have burst.
• It naturally thickens on it’s own.
• Keep it chunky or give it a good whisking to smooth it out, depending on your preference.
• Stores in the fridge.

These appetizers are really simple and delicious. They’re crunchy, creamy, sweet, and tart all in one bite! I love them! I hope you try them out this holiday season!

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My kids love having movie nights with pizza, popcorn, and all of the extra snacks they can stomach. We want our Halloween movie night to be extra special, so we decided to try a new twist on our pizza fix to fit with our Halloween-themed movie night. I have found a recipe for WHEAT THINS Mummy Pizza Dip that is to die for. It is absolutely delicious, so easy to make, and the kids loved helping out. The little ones added all of their own favorite toppings and created some creepy-looking mummies. The best part is we can make a big dish for everyone to share or divide it into smaller crocks for each person to have their own.

WHEAT THINS Mummy Pizza Dip

Prep Time: 10 min Total Time: 30 min

• Makes 3 cups dip, or 24 servings, 2 Tbsp. dip and 11 WHEAT THINS each.

Ingredients:

• 1 cup turkey pepperoni slices (about 2 oz.), divided 1 pkg. (8 oz.) Neufchatel cheese, softened
• 1 tsp. dried oregano leaves
• 1 pkg. (8 oz.) shredded mozzarella cheese, divided
• 2 Tbsp. shredded Parmesan cheese, divided
• 1/4 cup chopped green peppers
• 1 cup pizza sauce
• 5 sticks (1 oz. each) reduced-fat mozzarella string cheese 1 pitted black olive, cut crosswise in half
• WHEAT THINS Big Snacks

Directions:

• Heat oven to 350°F. Reserve 2 pepperoni slices for later use; chop remaining pepperoni slices.
• Beat Neufchatel, oregano, 1 cup shredded mozzarella and 1 Tbsp. Parmesan in medium
  bowl with mixer until blended.
• Spread onto bottom of 2-qt. casserole dish sprayed with cooking spray; top with chopped pepperoni and green peppers.
• Cover with pizza sauce; top with remaining shredded mozzarella and Parmesan
• Pull string cheese into strips; place over dip to resemble a mummy. Add reserved pepperoni slices for the mummy’s eyes, tucking pepperoni slices under cheese strips until partially covered.
• Bake for 15 to 20 min. or until the dip is hot and bubbly.
• Place olive halves on pepperoni slices for the pupils of the mummy’s eyes.
• Serve with WHEAT THINS.

Notes:

• Substitutions:
  • Substitute 1 Tbsp. chopped fresh basil or oregano for the dried oregano leaves.
  • Substitute a 9-inch pie plate for the 2-qt. casserole dish.
• Additional Ideas:
  • Add 3/4 cup of your favorite pizza toppings, such as chopped onions, crumbled cooked bacon or sausage, sliced olives, or chopped cooked fresh broccoli or spinach, for the chopped pepperoni and green peppers.

Nutrition Information Per Serving: 170 calories, 9g total fat, 3g saturated fat, 20mg cholesterol, 390mg sodium, 17g carbohydrate, 5g total sugars includes 3g added sugars, 2g dietary fiber, 7g protein

We hope you all have a Happy Halloween and don’t forget to share your Halloween snack creations and favorite Halloween movies in the comments below. And as always, be sure to head to your local Commissary to grab WHEAT THINS and all of your ingredients for this incredible recipe today! Stay spooky, my friends!

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Ingredients:

• 1 Can Pumpkin Puree
• 1 Can Flaky Refrigerated Biscuits
• 1/4 Cup Light Brown Sugar
• 1 Egg
• 1 Teaspoon Vanilla Extract
• 1 Teaspoon Pumpkin Pie Spice
• Flour (for dusting)

Directions:

• Preheat the oven to 375 degrees.
• Mix together the pumpkin, egg, sugar, vanilla extract, and pumpkin pie spice.
• Lightly flour your working surface and open your biscuits.
• Split each biscuit in half.

• Gently roll out each biscuit.
• Place on your baking sheet.
• Add a small spoonful of the pumpkin mixture.
• Fold over the dough.
• Use a fork to seal the edges and make it look pretty.

• Bake them at 375 for 12-15 minutes, until lightly golden.

• Allow to cool slightly, but serve warm!

These are great little handheld snacks, which are great for dessert or even after school! They’re just the right amount of sweetness! You know what would go so well with these pumpkin pasties? Pumpkin Juice! I know pumpkin juice sounds funny, but it’s awesome! It’s actually made with apple cider and honey and so deliciously sweet and tasty. You have to try it!

Ingredients:

• 4 cups of apple cider
• 1 cup of pumpkin puree
• 1/4 cup of honey
• 1 tablespoon vanilla extract
• 1-2 teaspoons pumpkin pie spice (or you can use just cinnamon) depending on your taste preferences

Directions:

• Whisk everything together.

• Pour your concoction into your pitcher for serving.
• It’s great over ice and if I had whipped cream, I’d top each glass with some!
• Some separation is normal, so just mix it together before serving.

This pumpkin juice is so sweet and delicious with just a hint of pumpkin and apple. It’s really great, guys. You’ve got to try it!

These snacks are great for any pumpkin fan! I hope you try them soon! I just know your family is going to love them as much as my family does!

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Since I started with an inexpensive cut of steak, the flank, the marinade is going to be super important since this tends to be a tougher cut of meat! The best thing to do is marinate overnight, but as long as you have at least 2 hours, it will still be amazing!

Ingredients:

• 2 Flank Steaks (2-2.5 pounds)
• 1/4 Cup Olive Oil
• 2 Tablespoons Vinegar
• 4-5 Garlic Cloves, minced
• 2 Limes (zest & juice)
• 2 Oranges (zest & juice)S
• Salt (to taste)
• Pepper (to taste)

Directions:

• Add everything to a gallon size bag.
  • NOTE – I like to set mine in a large bowl so it doesn’t fall over while I’m using it!
• Marinate the steak in the fridge for at least 2 hours, but preferably overnight.
• About 15 minutes before grilling, bring it out so that it starts to get to room temperature.

• Grill over high heat for 6 minutes on each side.
  • NOTE – A couple minutes more or less depending on how you like your steak cooked. Mine came out medium and was perfect.
• Let the steak rest for at least 10 minutes.
• Char your tortillas on the grill just to give them an extra oomph. They were SO good! (optional)

• Thinly slice across the grain to make nice strips of steak.

• Serve with your favorite toppings!
  • We had fresh cilantro, salsa, and Mexican cheese called Cotija. YUM!

This recipe is really simple and DELICIOUS! You can easily have this for any Taco Tuesday, Fiesta Friday, on Cinco de Mayo, or any day! We hope you enjoy these tacos as much as we do!

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