Sarah's Crazy Kitchen

Sarah's Crazy Kitchen Tastefully Simple Independent Ambassador. Sharing simple food solutions in a fun, & sometimes, crazy way. Dips. Dinner. Drinks. Desserts. I love sharing!
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I can't wait to share Tastefully Simple with you!!! I decided to share my love of Tastefully Simple products wherever I can!! Solutions are found with Tastefully Simple when it comes to deciding what's to eat, and adding an income stream to your life. With my Tastefully Simple business, I've been able to save time and money! Family vacations are no longer a prayer, but a reality! New relationships are easier to make with a new confidence in guiding others! I'm loving the Tastefully Simple life!

There is so much packed in the Mt Vernon Times Square Mall on the 3rd Saturday of the month, you'll need to come every m...
06/19/2026

There is so much packed in the Mt Vernon Times Square Mall on the 3rd Saturday of the month, you'll need to come every month to see it all! AND, we like to make it fun with seasonal additions, awesome music, and delicious food!
Jam with us!

Philly Cheesesteak Hoagies COME TO MAMA! 😋Seasoned roast and bell peppers cooked in your multi-cooker, served in hoagie ...
06/19/2026

Philly Cheesesteak Hoagies COME TO MAMA! 😋
Seasoned roast and bell peppers cooked in your multi-cooker, served in hoagie buns.
Ingredients
1 tablespoon olive oil
2½ pounds boneless beef chuck roast, seasoned with salt and pepper
1 large green bell pepper, sliced
½ cup reduced sodium beef broth
1 tablespoon Onion Onionâ„¢ Seasoning
1 (8 ounce) package cream cheese, cubed
1½ cups shredded mild Cheddar cheese
1 tablespoon Spinach & Herb Seasoning
2 teaspoons Dijon mustard
6 hoagie buns
Directions
In a 6-quart or larger multi-cooker set to Sear/Sauté on HIGH, heat oil. Add seasoned roast. Sear until nicely browned. Turn over and add bell peppers around the sides. Continue searing 2-3 minutes.
Add broth and Onion Onion Seasoning. Set multi-cooker to Pressure Cooker on HIGH for 60 minutes. When beef is done, allow a 10 minute natural release, then continue with a quick release of pressure.
Set multi-cooker to Sear/Sauté on MED/HIGH. Stir in cheeses, Spinach & Herb Seasoning and Dijon mustard. Cook, stirring occasionally and breaking up beef into large chunks, until cheese is melted and desired consistency is reached, about 5-6 minutes.
Serve in hoagie buns.

This summer, if a bee ever hovers in front of your face, you should know it's probably a carpenter bee. Their defense is...
06/19/2026

This summer, if a bee ever hovers in front of your face, you should know it's probably a carpenter bee. Their defense is to charge at threats, but they cannot sting you.
I've had my fair share of dealing with these guys. :/

Friday is here! What are you doing this weekend? Still working? Playing? Both? ;)
06/19/2026

Friday is here! What are you doing this weekend? Still working? Playing?
Both? ;)

This chart sure is handy to have in the kitchen!
06/18/2026

This chart sure is handy to have in the kitchen!

You can do this one in the slow-cooker or multi-cooker.Bayou Bourbon & Beer BrisketMaking brisket has never been easier!...
06/18/2026

You can do this one in the slow-cooker or multi-cooker.
Bayou Bourbon & Beer Brisket
Making brisket has never been easier! Try this delicious slow-cooked or pressure-cooked Bayou Bourbon & Beer Brisket.
Ingredients
2 pounds boneless beef brisket
1 (12 ounce) can beer
¾ cup Bayou Bourbon™ Glaze, divided
1 tablespoon Onion Onionâ„¢ Seasoning
Directions
Using a small sharp knife, pierce brisket all over. Place in a gallon freezer bag. In small bowl, combine beer, ½ cup Bayou Bourbon Glaze and Onion Onion Seasoning. Add to bag; seal well and refrigerate 8 hours or up to overnight.
Place contents of bag in a 3-quart or larger slow cooker. Cook on LOW 8-10 hours or HIGH 6-8 hours.
Slice beef across the grain. In small bowl, combine ¾ cup cooking liquid with remaining ¼ cup Bayou Bourbon Glaze. Drizzle over beef or serve on the side.
Makes 6 servings.
Serve with Garlic Cheddar Mashed Potatoes and steam veggies of choice.
Make Ahead & Freeze: Prepare step 1. Place remaining ¼ cup Bayou Bourbon Glaze in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
Multi-Cooker Option:
Using a small sharp knife, pierce brisket all over. Place in a gallon freezer bag. In small bowl, combine beer, ½ cup Bayou Bourbon Glaze and Onion Onion Seasoning. Add to bag; seal well and refrigerate 8 hours or up to overnight.
Place contents of bag in a 6-quart or larger multi-cooker. Set multi-cooker to Pressure Cooker on HIGH for 90 minutes. Allow a 10 minute natural release.
Slice beef across the grain. In small bowl, combine ¾ cup cooking liquid with remaining ¼ cup Bayou Bourbon Glaze. Drizzle over beef or serve on the side.

See a deer cross the street in front of you? Don't look at where it's going; look at where it came from. Deer often trav...
06/18/2026

See a deer cross the street in front of you? Don't look at where it's going; look at where it came from. Deer often travel in pairs, so always assume there will be another deer following the first. .
We were just talking about this at work the other day.

Are you in Summer mode? Good morning. 🌞
06/18/2026

Are you in Summer mode? Good morning. 🌞

June is half over 😳 and I don't think you have taken full advantage of what is in store, here! Happy Birthday Tastefully...
06/17/2026

June is half over 😳 and I don't think you have taken full advantage of what is in store, here!
Happy Birthday Tastefully Simple!

Bayou Bourbon Beef & NoodlesBeef, noodles and veggies flavored with Bayou Bourbonâ„¢ Glaze and cooked in the multi-cooker....
06/17/2026

Bayou Bourbon Beef & Noodles
Beef, noodles and veggies flavored with Bayou Bourbonâ„¢ Glaze and cooked in the multi-cooker.
Ingredients
1 tablespoon olive oil
1 pound beef flank steak, thinly sliced
1 tablespoon Onion Onionâ„¢ Seasoning
1 small red bell pepper, sliced into 2-inch pieces
1 (5 ounce) package fresh sliced shiitake mushrooms
½ teaspoon crushed red pepper flakes
3 cups reduced sodium beef broth
12 ounces spaghetti pasta, broken in half
3 cups fresh baby spinach leaves, torn
½ cup Bayou Bourbon™ Glaze
Sliced green onions, sesame seeds, optional
Directions
In 6-quart or larger multi-cooker set to Sear/Sauté on HIGH, heat oil. Add beef and Onion Onion Seasoning. Cook, stirring occasionally, 3-4 minutes. Add peppers, mushrooms and red pepper flakes. Sauté 2-3 minutes.
Add broth. Top with broken spaghetti, crisscrossing so it doesn’t stick together during cooking, then spinach; do not stir. Set multi-cooker to Pressure Cooker on HIGH for 6 minutes. When pasta is done, allow a 3 minute natural release, then continue with a quick release of pressure.
Set multi-cooker to Sear/Sauté and MED. Stir in Bayou Bourbon Glaze; simmer, stirring frequently, 3-4 minutes, or until desired consistency of sauce. Serve garnished with green onions and sesame seeds, if desired.

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McLeansboro, IL
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