“Mom, you *have* to share these recipes on your blog!”
As a reporter and writer, I have a wacky work schedule, I’ll be the first to admit it.
Flexible, but wacky.
It’s different every single day, night and weekend, and I’m often working when a lot of people are off, but at the same time I also have a lot of flexibility to plan around the needs of my family, and that allows me to keep my focus of “family first” a top priority.
This week, after what seemed to be a crazier block of work days and nights than usual, I finally had a day off. I had a whole Wednesday day and night, where I didn’t have to work at all. I had nothing to cover, nothing to type for the newspaper, no place to be while my children were at school. Although my afternoon and evening would be busy bringing the kids to their Wednesday activities, my day was free.
Wide open.
You might think to yourself, “Oh…shopping, lunch, manis and pedis!!” But no, I didn’t go that route. Instead, I decided that I’d use that day to the best of my ability, to cook ahead as much as I could, in order to be better prepared for the coming days when things were back to normal.
I’m so glad I did.
Focus, focus, focus! Once I got on a roll, I got a lot done!
I got so much accomplished.
In one day, I cooked two banana breads, three batches of strawberry jam, 16 crustless baby quiches, six peanut butter and Nutella sandwiches to freeze ahead for lunches, and a dinner for that evening that was NOT cooked in the crock pot, of Shepherd’s Pie, which I made into seven individual pie tins just for the fun of it.
I rocked it.
I ate one of the sandwiches before it went into the freezer, but it’s okay. I earned it.
When my kids were eating their breakfast the next morning, enjoying their jam, Elizabeth said to me, “Mom you definitely have to share this recipe on your blog, it’s so good!”
And so I will share it with you today.
I can’t lie though: A big part of the secret to my success on Wednesday involved the crock pot…again!
Just when my kids thought I couldn’t cook another new thing in the crock pot, I pull out the triple crock, and go to town!
However, I used something different: our triple crock pot that we normally use for big gatherings–holidays, birthday parties, and big events like that. An anniversary gift from my mother-in-law years back, I never thought to use it “just” to cook in.
I don’t think I even realized that you could cook in it, since we’d always used it as a warmer to keep the food we’d pre-cooked for the parties, warm.
When a friend passed along two recipes to me, one for banana bread in the crock pot and one for strawberry jam in the crock pot, I decided to give it a try, and do it all at once in the triple crock. This would allow me to use my oven and stove top for other things at the same time so that I could get more than one thing going at a time.
I must say, I loved that option! I also have to say my house smelled AMAZING the entire day. I was hungry all day long!!
The recipes were both super-easy and super-fast to prep. My triple crock has two small wells on the sides and a larger well in the middle. For that reason, I opted to make two smaller breads using the sides and do the strawberries in the middle. I could’ve gone either way I suppose. I could also, in the future, make a double batch of breads: one larger one in the middle and two small ones on the sides.
Lots of options.
Using my crock pot freed up my oven and stove so I could cook a non-crock pot meal for dinner that night! Individual shepherd’s pies were fun to eat!
And, now that my bread and jam in the crock pot experiment was successful, I know that I could do this as an after school snack in the future, baking all day long while I’m gone, making the house smell warm and welcoming when we return.
The link to the bread recipe is here, from the Crockpot Ladies.com.
The link to the jam recipe is here, from The Lady Wolf.com.
I encourage you to try them both and see what you think!
The Whole bag of Chips 