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1. Sign up for these great Recipe/Mom related affiliate programs:

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2. Update your affiliate links by editing your .htaccess file.

Find and open your .htaccess file. (Either via FTP or through your Cpanel File Manager)

(There’s a video here if you need some extra direction.)

You’ll see lines like this:

Redirect /sweatreview http://justaddsweat.com/go.php?offer=zzzzz&pid=5

Each line is a redirect for a specific product promoted in the articles on this blog. In all of the links that contain a zzzzz you’ll replace that with your affiliate ID from the appropriate program.

(Until you make this change – the links will not work!)

Please note that you’ll ONLY change the URL, not the part that says “Redirect /easy” or “Redirect /she” as that’s telling the hosting to redirect all links on your new blog that end with those letters to the appropriate sites THROUGH the link that you’re entering into this file.

3. Optional but highly recommended – Get Custom Graphics!

There are four graphics being displayed in the header. You can create your own graphics of the same size and upload them into the ‘img’ folder of the ’strides’ theme. Then go into the ‘header.php’ file and change the file names. This will update your site. The wide top graphic is 900 x 75 and the three smaller graphics are 300 x 175.

If you need help and want to outsource, we recommend FreshNets.

4. Read this free report about how to get started: Making Money with your New Blog

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6. Once you do that, then simply delete this post, create an introductory post from you and start promoting your new blog.

Ingredients:

2 tbsp unsalted butter, melted and divided
6 slices of white bread cut into 1/2 inch cubes
1/2 C golden raisins
1 C of milk
1 (15 oz.) container ricotta cheese
1 C sour cream
2 eggs
1/2 C sugar
1 tsp grated lemon zest
1 tsp vanilla extract
1/4 tsp ground cinnamon

Directions:

Coat a 1 1/2 qt. soufflé dish with 1 tbsp of the melted butter.
Place the bread cubes into the soufflé dish.
Sprinkle the raisins in with the bread.
Pour the milk over the top and stir to coat the bread well.
Stir together the ricotta cheese and sour cream in a mixing bowl.
Add the eggs and mix until the eggs are blended in well.
Sprinkle in the sugar and lemon zest.
Add the extract and mix until all the ingredients are blended together well.
Pour the mixture over the bread and gently stir until combined.
Drizzle the remaining butter of the mixture.
Sprinkle the cinnamon over the top.
Cover the soufflé dish tightly with foil and place in the bottom of the slow cooker.
Add enough boiling water to the slow cooker to go 1 inch up the side of the soufflé dish.
Lay a dish towel over the top of the slow cooker then place on the lid.
Cook on the high setting for 2 1/2 hours or until the internal temperature on an instant read thermometer reaches 140 degrees.
Remove the soufflé dish from the slow cooker and allow standing 20 minutes before serving.

Makes 6 servings

This very easy dish looks and tastes like you worked all day.  Regular raisins can be used in place of golden raisins if you prefer.  You can also add more cinnamon if you like.

Ingredients:

4 tomatoes, chopped
2 potatoes, peeled and cubed
2 C fresh green beans cut in half
2 small zucchini, cubed
1 yellow summer squash, cubed
4 carrots, sliced thin
2 celery ribs, sliced thin
1 C eggplant, peeled and cubed
1 C fresh mushrooms, sliced
1 onion, chopped
1 tsp parsley flakes
1 tbsp garlic and herb seasoning
4 C of vegetable juice

Directions:

Place all the vegetables into a 5 quart crock pot and stir to combine.
Sprinkle the parsley and garlic and herb seasoning over the vegetables.
Pour the vegetable juice into the crock pot and gently stir to combine.
Cover and cook on low 8 hours or until all the vegetables are fork tender.

Makes 12 servings

Tihs is a great way to use up those extra vegetables you have growing in your garden.  You can add any of your favorite vegetables to this recipe or remove any of your less favorites.  You can also add brown beef chunks to this recipe for a hearty dinner soup.

Ingredients:

1 cinnamon stick
2 small apples, peeled and sliced
1/3 C dried cranberries
1/2 C golden raisins
1/2 C dried halved apricots
1 (8 oz.) can pineapple tidbits in its own juice
1/4 C sugar
3/4 C orange juice
1 (21 oz.) can peach pie filling

Directions:

Place the cinnamon stick in the bottom of the slow cooker.
Lay the apple slices into the slow cooker.
Sprinkle in the cranberries, raisins and dried apricots.
Add the pineapple tidbits along with their juice.
Sprinkle the sugar over the top of the fruit.
Pour the orange juice into the slow cooker but do not stir.
Cover and cook on the low setting for 6 hours.
Remove the cinnamon stick and discard.
Gently stir in the pie filling until completely combined.
Cover and cook on low an additional 15 minutes or until slightly thickened.
Serve by itself or over warm pound cake.

Makes 10 servings

This friut medley tastes great as a side dish or served or pound cake or ice cream as a dessert.  The pie filling helps to thicken this fruit.  Adding the pie filling shortly before serving helps to retain it color and texture.

Ingredients:

1 (1 lb. 4 oz.) pkg. refrigerated new potato wedges
1 (16 oz.) pkg. fresh baby carrots
1 stalk of celery, cut into pieces
1 (10 3/4 oz.) can condensed Cheddar cheese soup
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1 C frozen sweet peas, thawed
1 C Cheddar and American cheese blend, shredded

Directions:

Place the potatoes into the bottom of a slow cooker.
Add the carrots and then the celery over the potatoes.
Place the soup into a mixing bowl.
Pour the Worcestershire sauce into the soup.
Sprinkle in the salt and pepper.
Whisk, until all the ingredients are completely combined and the sauce becomes smooth.
Pour the sauce over the vegetables and gently stir to coat.
Cover and cook on low for 6 1/2 hours.
Gently stir in the peas and the cheese blend.
Cover and continue to cook on low for 20 minutes or until the carrots are tender and the cheese has completely melted.

Makes 12 servings

If you would like to spice up this vegetable dish add 1/8 tsp of cayenne pepper instead of the black pepper.  For a crunchy topping add some French fried onions to the top of the vegetables just before serving.

Ingredients:

4 pork chops, trimmed of fat
5 potatoes, peeled and cut into chunks
5 carrots, peeled and sliced
5 onions, sliced into rings
2 (8 oz.) cans garlic, basil and oregano tomato sauce

Directions:

Place the pork chop in the crock pot.
Layer the potatoes, carrots and onions over the pork chops.
Pour the tomato sauce over the ingredients being sure to coat everything well with the sauce.
Cover and cook on the low setting for 8 hours or until the vegetables are tender.

Makes 4 servings

This really is a full meal deal.  If you have a steamer that will fit into your crock pot add the vegetables to that and cook as stated above.  This will make the vegetables tender but will also help keep them from becoming mushy during the long cooking process.  A trivet can also be placed in the bottom of the crock pot to help keep the pork chops from sticking during cooking.

Ingredients:

2 tbsp canola oil
1 (4 lb.) boneless beef rump roast, trim fat
1 C + 2 tbsp root beer, divided
2 C barbecue sauce, divided
1/4 tsp salt
1/8 tsp pepper

Directions:

Place the oil in a Dutch oven pan over medium high heat.
When the oil is hot but not smoking add the rump roast.
Cook the roast 15 minutes, turning occasionally to ensure the roast is browned on all sides.
Transfer the browned roast to a slow cooker.
Pour the 2 tbsp of root beer into the Dutch oven.
Scraping the brown bits from the bottom of the pan, cook the root beer for 1 minute or until heated through.
Pour the root beer mixture into a mixing bowl.
Add 1 1/2 C of the barbecue sauce and the remaining root beer and whisk until well combined.
Pour the mixture over the beef.
Cover the slow cooker and cook on low for 10 hours.
Remove the beef from the slow cooker.
Shred the beef using two forks then return to the slow cooker.
Pour the juices from the slow cooker into a 12 inch skillet placed over medium high heat.
Cook the juices for 15 minutes or until they thicken and are reduced to about 3 cups.
Add the remaining barbecue sauce to the skillet.
Sprinkle in the salt and pepper and stir to combine the ingredients together well.
Pour the sauce over the meat in the slow cooker.
Heat an additional 15 minutes on high, stirring occasionally, or until the sauce is completely heated through.
Serve on toasted buns.

Makes 16 servings

Serve these sandwiches with a tray of sliced onion an green peppers.  Include sliced tomatoes and some sliced bread and butter pickles to top it off.  Serve with some potato salad or a fruit salad for a delicious lunch or dinner.

Ingredients:

1 1/2 C of water, divided
1/2 tsp cream of tartar
8 medium russet potatoes, peeled and sliced
1 (10 ¾ oz.) can golden mushroom soup
1/4 C of flour
3 tbsp butter, melted
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/3 C Parmesan cheese, grated

Directions:

Pour 1 C of the water into a large mixing bowl.
Sprinkle the cream of tartar into the water and stir to dissolve.
Add the potato slices and toss to coat well.
Drain the potatoes and discard the water.
Place the potatoes into the bottom of the crock pot.
In another mixing bowl mix together the soup and the remaining water.
Sprinkle in the flour and stir gently to moisten.
Add the melted butter, salt, pepper and garlic powder.
Whisk gently until all the ingredients are blended together well.
Pour the mixture over the potatoes in the crock pot.
Stir to cover the potatoes with the sauce.
Cover and cook on the low temperature for 6 hours.
Sprinkle the Parmesan cheese over the potatoes just before serving.

Makes 12 servings

Want to turn this dish into a main meal?  Add chopped 2 C of chopped ham placed on top of the potatoes.  By rinsing the potatoes in water and cream of tartar it helps to keep them firm during the slow cooking process.

Ingredients:

1/2 (25 oz.) pkg. frozen cheese ravioli
2 C frozen bell pepper and onion stir fry vegetables
1 (26 oz.) jar chunky spaghetti sauce
1 (8 oz.) pkg. smoked sausage, sliced
1/4 C Parmesan cheese, shredded

Directions:

Place the ravioli into the slow cooker.
Layer the vegetables over the ravioli.
Pour the spaghetti sauce over the top.
Add the smoked sausage and stir until all the ingredients are mixed together well.
Cover and cook on the low setting for 6 hours.
Sprinkle the Parmesan cheese over the entire top.
Recover and cook on low an additional 15 minutes or until the cheese is just beginning to melt.

Makes 4 servings

Fresh vegetables can be used in place of the frozen vegetables.  Cut 1 large onion into wedges and a sweet bell pepper can be sliced.  Serve this meal with corn bread sticks or garlic bread on the side.

Ingredients:

1 (8 oz.) pkg. cream cheese, softened
1/2 C hot pepper Monterey Jack cheese, shredded
2 tbsp onion, chopped fine
2 tbsp mayonnaise
1/4 tsp garlic powder
2 chipotle chilies in adobo sauce, seeded and finely chopped
1 (2.5 oz.) pkg. dried beef, chopped fine
1/4 C pecans, chopped

Directions:

Place the cream cheese in a mixing bowl.
Add the Monterey Jack cheese and the onion and blend together well.
Place the mayonnaise, garlic powder and chopped chilies into the mixture and stir until all the ingredients are blended together well.
Fold in the dried beef.
Transfer the mixture to a 1 1/2 qt. crock pot.
Cover and heat on the low setting for 2 hours, stirring occasionally.
Sprinkle the pecans over the top just before serving.
Serve with crackers or rye cocktail bread.

Makes 1 1/2 cups of dip

This dip makes a great before meal appetizer.  If you would rather the dip not be as spicy add chopped pimientos in place of the chipotle chilies.