This week in my kitchen

Happy Fall!!  Ok, so it’s not technically fall yet.  At least around here.  You may think it is where you live, but not here.  It’s still blazing hot and although it’s tempting to go throw all my summer stuff into a giant rubbermaid, it’s just not happening for a few more weeks..or months.  I wore white linen pants yesterday but just whatever about it.  It’s so. stinking. hot.  BUT, that doesn’t mean my kitchen has to know.

With “fall” comes school, and baseball for both boys, and pre-school for miss Lila, and marathon training, and my husband’s 70.3 in three weeks, and birthdays, and lunch duty, and homework, and projects and reading and math facts.  Sound familiar?  So, now that all this craziness is here my crockpot along with my “easy weeknight recipes” stash is coming out in full force.  I am all about recipes that I can prepare ahead of time, pop in the fridge, and then pop in the oven at the last minute.  We try to keep a few nights a week to eat as a family so those are the nights I’ll grill or do something a little less casseroley(it’s a word) but the busy nights require some prep work.

I’m going to share 2 of my favorite recipes from the past week along with my mom’s famous pumpkin bread….because it is kinda sorta close to maybe resembling fall in Texas…almost.  It doesn’t feel like fall until I order a pumpkin spice latte from Starbucks and post a pic of it on Instagram.  It’ll happen ya’ll.  Be patient.  I just have this thing where I need to do it while not sweating perfusely.  The Fall feeling is taken away by makeup running down my face from sweat.  So, once that first fall breeze hits north Texas, to Starbucks I will go.

one of my many coffee cup pictures from last season…why oh why do we take pictures of our coffee cups??
I’ve become slightly obsessed with the Pioneer Woman lately.  The girl can cook.  Ya’ll know I will take a good crock pot recipe any time I can get one, but if it comes from Ree(we’re on a first name basis), I’m all in.  Enter the Italian Drip Beef.
This is mine out of the oven….and those are the peppers all falling apart and tangy and delicious.
This recipe was easy, fast, made my kitchen smell FANTASTIC and my whole family LOVED it.  Loved.  It made a ton of meat so I had leftovers to use in my egg scrambles, on toast and on a salad.  The possibilites are endless with this recipe.  Ree, you are amazing and we need to be besties.  Click here to have your life changed forever by the Italian Drip Beef.  You can thank me later. 
Next up on our list this week was Crock Pot Sausage and Cheese Tortellini.  
It should be apparent by how often we eat spaghetti that we love pasta in our house.  Combine my love of past with my crockpot obsession and you have a match made in heaven.  In this recipe I used mild italian sausage for the kids.  They love this stuff and again, it makes the house smell yummy.  Pop on over to Icecreamwithafork for the yummy recipe.  It also made lots of leftovers.  Sorry, forgot to snap a pic of the yumminess.  
Ok, last but not least…pumpkin bread.   
isn’t she pretty?? That was last year
The star of the show is Libby’s canned pumpkin.  If you have another brand you love go for it.  
Ok so my mom’s pumpkin bread has been around a LONG time.  I will warn you now.  It has some sugar in it… might say a lot of sugar in it.  BUT, it’s delicious, and pumpkiny, and if you only have a little slice then it’s ok right?  We’re all about moderation here ok.  I grew up eating this stuff and it’s amazing.  Moist and delicious and it goes so fast in my house.  I sometimes make some cinnamon butter just to make it even worse for you.  But it makes it even more delicious.  I promise I won’t always be this horrible of an influence on your food choices but seriously, good pumpkin bread can be hard to come by.  I also love it in the mornings for breakfast with a perfect cup of coffee(for more breakfast ideas click here) Here is the yummy recipe…
Mom’s Pumpkin Bread
Preheat oven to 325 degrees
1 Cup water
1 Cup vegetable oil
1 can pumpkin(15 oz) 
3 eggs
3 Cups sugar(sorry!!)
3 1/2 Cups flour
1 tsp nutmeg
1 tsp ground ginger
1 tsp salt
1/2 tsp baking powder
1/2 tsp ground cloves
2 tsp cinnamon
2 tsp baking soda
Pour into lightly greased loaf pans and bake until knife comes out clean.  Depending on the size of your loaf pans cooking times range from 40 min-1 hour.  Enjoy…oh and I forgot to take a pic right out of the oven, by the time I realized I had never taken a picture…this is all that was left.  

What are some of your favorite go to quick fall favorites?
Have you had your pumpkin spice latte yet?
Happy Friday friends!!