Slow Cooker Vegetarian Taco Soup Recipe

Ready for the easiest recipe of your life?  This is a family favorite around here. My husband is vegan so a lot of times I try to adapt regular recipes or vegetarian recipes to suit a vegan diet. This recipe is one of our favorites because you can skip the meat and you don’t even notice it’s missing! There are a million taco soup recipes out there and I’ve been making it for years but I HAD to share our Slow Cooker Vegetarian Taco Soup Recipe with you! It is SO yummy and ridiculously easy. It also makes amazing leftovers and an incredible freezer meal. Win, win, win!

Slow Cooker Vegetarian Taco Soup Recipe - www.classyclutter.net

Ingredients:

  • 1 can of Pinto Beans
  • 1 can of Kidney Beans
  • 1 can of Black Beans
  • 1 can of corn
  • 1 can of Rotel (diced tomatoes with green chilis)
  • 1 can of diced tomatoes
  • 1 can of green chilis (optional but extra yummy!!!)
  • 1 packet of Ranch seasoning
  • 1 packet of Taco Seasoning (I buy mild, low sodium)

Instructions:

Place all ingredients in a slow cooker for 8 hours on low or 4 hours on high. Top with your favorite toppings like cheese, sour cream, fresh cilantro and tortilla chips! This recipe is SO easy, my 5 year old can do it. The kids love to help as I open the cans, they pour them into the slow cooker and that’s it! So quick and easy!

Slow Cooker Vegetarian Taco Soup Recipe - www.classyclutter.net

Told you, how easy was that!?! It tastes SO good and there is NO cooking prep.

Freezer Meal: Slow Cooker Vegetarian Taco Soup Recipe - www.classyclutter.net

This also makes the BEST freezer meal. I suggest placing leftovers in a freezer bag and freezing it flat. To reheat, run hot water in the sink and place the freezer bag under it until it begins to thaw. When it starts to break down, pour your frozen soup into the slow cooker and heat on low for 8 hours, high for 4 hours or until the soup is hot throughout. SO easy and awesome! I love having this on hand because dinner is basically made for me!

Slow Cooker Vegetarian Taco Soup Recipe - www.classyclutter.net

This is perfect for the cooler temps that will be creeping up on us this Fall! Enjoy!
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Yummy Chicken Recipes

I love chicken! I am always looking for some good recipes. Here are a few different recipes I have tried AND I love them. Try them out!

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Sweet and Tangy Chicken

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Coconut Lime Chicken

Jalapeno-Popper-Stuffed-Chicken-Breast

Jalapeno Popper Chicken

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Slow Cooker Nacho Chicken

Garlic-Cheddar-Chicken-11-700x879

Garlic Cheddar Chicken

Tuscan-Garlic-Herb-Whole-Roasted-Chicken

Tuscan Garlic Whole Chicken

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Honey BBQ Chicken

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Copycat Chick-fil Nuggets

buffalo crock

Crockpot Buffalo Chicken

chicken bundles

Cheesy Chicken Bundles

Parm Chicken TEXT

Baked Parmesan Garlic Chicken

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Crockpot Cranberry Chicken

If you like this…. Pin it!

Chicken Recipes

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15 After School Snack Ideas

My two little boys are starting school this Fall and I know I’m going to hear “I’m hungry” the moment I see them after school. They’re like me… if we don’t eat often, we get a little hangry. Heard of it? It’s Hungry + Angry. Bad combination. Especially when we all get hangry at once. Bad news bears! I’m hoping having some snacks planned out will help us all.  These after school snack ideas all look so yummy!

Mini Zucchini Muffins

Berry Trifle

Cinnamon Sugar Tortilla Chips

Soft Pretzel Bites

Baked Parmesan Potato Wedges

Baked Honey Lime Chicken Taquitos

Granola Balls

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Graham Cracker Airplane

Coconut Cream Fruit Dip (and Fruit!)

10 Minute Salsa Dip

Coconut Vanilla Pudding Pops

Chewy Coconut Granola Bars

Peanut Butter Honey Banana Muffins

Ants on a Log

Oven Baked Pickles

15 After School Snack Ideas - www.classyclutter.net

Hope that helps prepare for the afternoon rush after school! Have an awesome day!

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Glazed Blueberry Donut Muffins

Hello Classy Clutter readers! Adell here, from Baked in Arizona. Today I am sharing an amazing muffin recipe I tried recently. Muffins are a favorite around our house. What about you?
                         
My family and I recently spent a couple weeks in Utah. My in-laws live there and we love when we get a chance to go visit. It was so nice to escape the Arizona heat too! They live on the side of a mountain, and my kids love walking down to the creek. They could spend hours there throwing rocks into the water.

One of the mornings we were there, I made these muffins. They are pretty much the best of both worlds. A donut/muffin?! Yes, Please :)

I love donuts but after I eat one I usually don’t feel great. A muffin probably has as much sugar but it’s baked so it doesn’t make me feel as guilty. The texture of these muffins is very unique. They are more dense than a typical fluffy muffin. And the tart, lemon glaze is just perfect.

 

I hope you give these a try and let us know what you think!

Glazed Blueberry Donut Muffins

Ingredients:

  • FOR THE MUFFINS:
  • zest of 2 lemons
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 2/3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup milk
  • 1 1/3 cup fresh blueberries

 

  • FOR THE GLAZE:
  • 3 tablespoons butter, melted
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1-2 tablespoon freshly squeezed lemon juice
  • 1 tablespoon warm water*
Directions:
  1. FOR THE MUFFINS: Preheat your oven to 425 degrees. Line a 12 count muffin pan with paper cups or lightly grease.
  2. In a medium sized bowl, combine the lemon zest and sugars. Use your fingertips or a spoon to incorporate the zest into the sugars until moist and fragrant.
  3. In another bowl, cream together the butter, oil, and sugars until smooth. Add the eggs and vanilla. Beat till combined.
  4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour. Fold in the blueberries.
  5. Spoon the batter evenly into the prepared muffin pan. (The cups will be full)
  6. Bake the muffins for 15-17 minutes, or until they are pale golden brown and a knife comes out clean.
  7. FOR THE GLAZE: in a medium sized bowl mix together the melted butter, powdered sugar, vanilla, lemon juice and water* Whisk until smooth.
  8. When the muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. You can then dip them again for a thicker glaze. I glazed them twice.
  9. *For a more tart glaze, use 2 T. lemon juice instead of the 1 T. warm water. I did this and really loved the extra tart flavor.
  10. Recipe Source: My Baking Addiction
And if a glazed donut muffin just isn’t your thing try these muffins with a sweet crumble top!
Or this easy overnight breakfast perfect for when you don’t wanna spend much time in the kitchen in the morning!
If you want more recipes, you can follow me here too!
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Wow!!! These look incredible! Thanks for sharing Adell!!!
Don’t forget to follow Adell on PinterestFacebookInstagram, and Twitter
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10 Healthy School Lunch Ideas

Healthy School Lunch Ideas

Two of my little boys are starting school this year; Preschool and Kindergarten. I wanted to find some healthy ideas to pack in their lunch boxes so I don’t have to worry about what they will pick out in the cafeteria! Here are 10 (mostly) Healthy School Lunch ideas. Mini Corn dogs might not be the most healthy but my son loves them so I threw those in too! Just make sure to cram some fruit and veggies in the lunch box too! ;)

DIY Lunchables from A Boy & His Lunch

Taco Salad from Sugar Free Mom

Summer Fun Lunch idea from Bent on Better Lunches

Vegetable Spring Rolls from Sugar Free Mom

Mini Corn Dog Muffins from Keeley McGuire

Apple Themed Lunch from A Boy & His Lunch

Fish Lunch Idea from Keeley McGuire

DIY Uncrustable Sandwiches from Unsophisticook

Gluten Free Quesadillas from Keeley McGuire

Nacho Lunch from Keeley McGuire

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20 of The Best Brownie Recipes

Growing up my nickname was Mal Mal Brown Cow (thanks to my Uncle for that random nickname) and somehow that nickname has been shortened to Brownie. My Dad still calls me that from time to time. Truth is, I love brownies so I’m really okay with the nickname. Today I’ve collected 20 of the best of the BEST brownie recipes from around some of my favorite blogs and some new ones too! Basically the BEST brownie recipes I could find on Pinterest. Hope you enjoy them and try a few recipes out!

Triple Vanilla Brownies from Baked in AZ

Twix Brownies from Eat This Up

German Chocolate Brownies from Six Sisters’ Stuff

Layered Brownies from Baked in AZ

Caramel Brownies from I heart naptime

Oreo Brownies from My Honey’s Place

The Ultimate Ganache Brownies from Better Recipes

Rocky Road Brownies from Six Sisters’ Stuff

Easy and Delicious Chocolate Brownie from The Dessert Lover

Peppermint Bark Brownies from The Idea Room

Raspberry Cheesecake Swirled Brownies from The Seaside Baker

Oreo Stuffed Mint Chocolate Brownies from Creme de la Crumb

Fudge Mint Brownies from Glorious Treats

Loaded Blonde Brownies from Inside BruCrew Life

The Best Turtle Brownies from Snappy Gourmet

Cookies and Cream Oreo Brownies from Modern Mommyhood

Peppermint Pattie Brownies from Crazy for Crust

Oreo Cream Brownies from Something Swanky

If you’re looking for a healthier option, try these incredible Skinny Chocolate Brownies from Jen from Yummy Healthy Easy! Remember her as our former recipe contributor and my sister in law! :)

or her Gluten Free Black Bean Brownies!

Hope that satisfies your craving! Now to choose which one to make next…

The BEST Brownie Recipes on Pinterest - www.classyclutter.net

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Quick and Easy Pasta Salad

Quick and Easy Pasta Salad 2

I have always loved pasta salad. I remember from a young age craving it. This is such a quick and easy recipe that everyone loves. It is such a classic side dish. It is also so perfect for the summertime.

Quick and Easy Pasta Salad

  • 2 (16 ounce) package tri-colored pasta assortment
  • 1 Package of  Cherry Tomatoes
  • 1 large cucumber, peeled and diced
  • 1 red onion, chopped
  • 1 Can sliced Olives
  • 1 Container of Feta Cheese
  • 1 tsp. Garlic Salt
  • 1 (16 ounce) bottle Paul Newmans Italian-style salad dressing

Cook pasta as directed on box. Strain water then set aside. While pasta cools down peel and dice cucumber and chopped onion. When the pasta is cooled mix everything together and then serve. I love this pasta salad ever more the second day.

 

Quick and easy Pasta Salad

Chocolate Chip Cookie Shake Recipe

Chocolate Chip Cookie Shake - www.classyclutter.net

The clouds have parted and the greatest, most delicious dessert ever has been born. You guys, this is the most delicious shake EVER! Seriously. I made cookies the other night for Family Home Evening and decided the next day I wanted a cookie… except I wanted to fancy it up a little. I had the crazy idea of making it into a shake. My life will never be the same. (PS. Could you just die at those cute animal print straws!?!)

To have the BEST Chocolate Chip Cookie Shake Recipe EVER, you have to have the BEST chocolate chip cookies ever. My friend’s blog, Sugar Baby Boutique, has that recipe for ya. I’m telling you, best (and easiest!!) Chocolate Chip Cookies you’ll ever taste. I have seriously made them like 80 times. Not exaggerating. She has some awesome tips for mixing the dough and for baking them to perfection. Genius.

Anyway, make the cookies, make the shake, then send me a big fat love note!

Chocolate Chip Cookie Shake - www.classyclutter.net

Anyway, make the cookies, make the shake, then send me a big fat love note!

 

Chocolate Chip Cookie Shake Recipe:

 

Ingredients:

  • 2-3 The Best Chocolate Chip Cookies – or whatever Chocolate Chip Cookies YOU love.
  • 1-2 scoops of Vanilla Bean Ice Cream
  • 1 cup of milk (I used Light Almond Milk)

Directions:

In a blender, mix all ingredients until semi-smooth. I suggest 2-3 cookies per 2 scoops of ice cream. Take another cookie and crumble it up into dime size pieces. Mix into the shake with a spoon. This gives you delicious little cookie chunks in your shake. You may need a straw and a spoon to eat this!

Chocolate Chip Cookie Shake - www.classyclutter.net

 

If you want a Peanut Butter version (Yum!!!) try our Easy Peanut Butter Cookie Recipe.

 

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12 Awesome Appetizers

I love Appetizers! I could honestly eat them with every single meal or even as a meal! I have gather 15 Awesome Appetizer recipe ideas for you. I want to try every single one! I feel like every time I go to a party I am asked to bring some kind of appetizer which is why I gathered these yummy looking appetizers.

wpdip-3

White Pizza Dip

Easy-Deviled-Eggs-7

Easy Deviled Eggs

buffalo dip

Crockpot Buffalo Chicken Dip

Oven-Baked-Pickles-FreshTake-CollectiveBias

Oven Baked Pickles

bacon-wrapped-asparagus-skewers-7

Bacon Wrapped Asparagus

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Skinny Black Bean Salad

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Mini Mac and Cheese

oven-baked-onion-rings-6title1

Oven Baked Onion Rings

Guacamole-Recipe

Quick and Easy Guacamole

cheese ball

The Best Cheese Ball

TexasCaviar1

Texas Caviar

Delicious-and-healthy-Parmesan-Zucchini-Spears-recipe-on-lilluna.com-zucchini

Parmesan Crusted Zucchini

Now I am so hungry! When you try these out please let me know what you think!

If you like it, please pin it!

12 Amazing Appetizers

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Salt River Bars – the perfect no-bake summertime treat!

These bars are a perfect, no-bake summertime treat!
Hello Classy Clutter readers! Adell here, from Baked in Aziona. I hope your summer is going great so far. I am enjoying the relaxed schedule and lots of swimming with my kids. I am happy to be sharing a tasty recipe with you today!

If you are from Arizona or have ever eaten at Liberty Market in Gilbert you may have tried their Salt River Bars. I am thinking they are named after the Salt River that is near by. And very appropriate beause these bars are a perfect mixture of salty and sweet! My favorite :) After trying the bar the first time I asked the waiter what ingredients they used. I could tell it was a salty cracker with a combo of peanut butter, caramel & a hint of butterscotch. He told me they used club crackers, peanut butter & butterscotch. So I went home and did a little looking around. I found some recipes online and they were very tasty but not exactly like the original bars. So after trying a few recipes, I found one I thought was the closest to theirs.  I adjusted this recipe a little bit to be a 6 layer bar instead of 3 because more is always better right?! haha. And because that is how they are at the restaurant. The bars are a little messy and crumbly but you won’t care because they are seriously amazing! And make sure you serve them chilled. They taste better and won’t start to melt on ya. You gotta make these for your next get together. I made these for a “Girls Favorite Things” party last week and they were a huge hit. Another great thing about this recipe is you don’t have to heat up your oven! Enjoy!

Salt River Bars
Ingredients:
  • For the bars:
  • 72-80 club crackers (depending on your pan size)
  • 1 cup butter
  • 2 cups crushed graham crackers
  • 2 cups packed brown sugar
  • 2/3 cup milk
  • 2 tsp. vanilla
  • For the frosting:
  • 1 cup milk chocolate chips
  • 1 cup butterscotch chips
  • 1/3 cup peanut butter
Directions:
  1. For the bars: Line a 9×13 inch pan with parchment paper or foil*. Next place one layer of the crackers in the pan so they are touching and cover as much of the pan as possible. You can cut to fit it needed.
  2. In a medium sized pan, bring the butter, graham crackers, brown sugar and milk to a boil. Boil for 7 minutes stirring consistently. Remove from heat and stir in the vanilla.
  3. Pour half of the caramel mixture over the crackers. Add another layer of crackers like before, then pour the other half of the caramel mixture over that. Finally add one more layer of crackers then set aside.
  4. For the frosting: Melt the chocolate chips, butterscotch chips & peanut butter over medium-low heat, stirring consistently. When smooth poor over the top of the bars.
  5. For a quick set up time, put in the freezer until firm. Cut into desired size once firm. Store in the refrigerator. Serve chilled.
  6. *You can use a 10×15 inch jelly roll pan if you have one (I don’t). The 9×13 pan makes them thicker and “ooze” some of the caramel around the edges.

Thanks so much for sharing this amazing recipe with us Adell! If you’re not already, head over and follow Adell’s blog, Baked in Arizona on Facebook, Instagram, Twitter & Pinterest!

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