Thursday, March 7, 2013

Pizza Balls


3 cans Pillsbury Buttermilk Biscuits (10 per can)
Pepperoni slices and/or Canadian Bacon slices
Cheese (We used Cheddar)
1 beaten egg
Parmesan cheese
Italian season
Garlic powder
Pizza sauce (I always use spaghetti sauce)

Cut the cheese into 30 squares.  Flatten a biscuit and stack meat-cheese-meat on top.  Pull up the edges of the biscuit.  Line up the rolls in a greased 9x13 pan.  Brush tops with egg.  Sprinkle with Parmesan, Italian seasoning, and garlic powder.  Bake at 425 degrees for 20 minutes.  Use the sauce of dipping the biscuits.  **Next time I think I'll try adding sauce on the inside and adding the spices to both sides of the biscuits, but we really enjoyed these.

Peanut Butter Balls

Syd had a homework assignment where she needed to make food into shapes.  We ended up making these Peanut Butter Balls that my mom use to make me as an after-school snack.  Perfectly easy for a 5 year old to make and shape!

3-4 sq graham crackers                                                1 cup chocolate chips
1 cup powdered sugar                                                 ½ cup instant nonfat dry milk
1 cup peanut butter (preferably crunchy)                       3 TBL water

Crush graham crackers with your fingers onto sheet of waxed paper.  Mix remaining ingredients thoroughly in bowl.  Shape teaspoonful of the mixture into 1-inch balls.  Roll the balls in the graham cracker crumbs until coated.  Chill for 20 minutes.

Wednesday, February 13, 2013

Chocolate Mud Cake

Last week we had a church meeting where we served this Chocolate Mud Cake, and it was DELICIOUS!!!!!!  The recipe came from here!  Topped with vanilla ice cream, it is perfect!

1 cup flour
2 tsp baking powder
6 TBL butter
1/3 cup chocolate chips
1 cup sugar (2/3 cup & 1/3 cup...added separately)
3 TBL plus 1/3 cup cocoa
1 TBL vanilla extract
1/4 tsp salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water

Coat the crock pot with a cooking spray (we just used a crock pot liner).  Mix together the flour and baking powder in a bowl and set aside.  In a bowl, melt the butter and chocolate in the microwave.  Mix in 2/3 cup sugar, 3 TBL cocoa, vanilla extract, salt, milk, and egg yolk.  Add the flour mixture and stir until mixed.  Pour the batter into the slow cooker and spread it evenly.  In a bowl, whisk together the remaining sugar, cocoa, and hot water until sugar is dissolved.  Pour the mixture over the batter in the crock pot.  Cover and cook on high for 1-2 hours.  When it's done, it will be very moist and floating on a layer of molten chocolate but the edges will begin to pull away from the sides.  When it's done, turn off the power and remove the lid.  let it cool for 25 minutes, then serve it in bowls topped with ice cream.  Makes 6-8 servings.

I've doubled this recipe, and it turned out okay.  It just needed to cook more than 2 hours :)

Monday, June 4, 2012

My Grandma's Thunder Cake

One more recipe from Sierra's class from a book they've been reading.  Last year her teacher made it for them.  Someday we'll make it at home :)

1 cup shortening
1 3/4 cup sugar
1 tsp vanilla
3 eggs separated (Blend yolks in.  Beat whites until they are stiff, then fold in.)
1 cup cold water
1/3 cup pureed tomatoes

Sift together:
2 1/2 cups cake flour
1/2 cup dry cocoa
1 1/2 tsp baking soda
1 tsp salt

Mix dry mixture into creamy mixture.  Bake in two greased and floured 8 1/2-in round pans at 350 degrees fro 35-40 minutes.  Frost with chocolate butter frosting.  Top with strawberries.

Chango Bars

This is a recipe from Sierra's class.  It was in a book they read...she really wants me to make them :)

1/2 cup butter
1/2 cup margarine
2 cups brown sugar
3 eggs
2 1/3 cups flour
1 TBL baking powder
1 tsp salt
1 cup chocolate chips
1 cup mixed nuts

Melt butter and margarine.  While this is melting, cream brown sugar and eggs, then add melted butter and margarine.  Combine flour, baking powder, and salt and stir into sugar mixture.  Fold in chocolate chips and nuts.  Pour mixture into greased 9x13 pan and bake 45-50 minutes at 350 degrees.

Wednesday, May 23, 2012

Chewy Chocolate Chocolate Chip Cookies

Tonight we needed a quick treat to take to cub scouts so J.R. suggested that we make these cookies.  This is a recipe we got from Dave's brother Roger and his wife Hilary.  It has just enough chocolate and is just the right combination of yumminess!  AND I love that they are soft cookies :)



2 cups of butter                                                           
4 cups sugar
4 eggs                                                                         
4 tsp vanilla
4 ½ cups flour                                                            
1 ½ cups cocoa
2 tsp baking soda                                                       
1 tsp salt
12 oz of Reese’sReeses chips or 2 cups chocolate chips

Mix butter, eggs, and sugar.  Add vanilla, salt, soda, flour, cocoa.  Mix well and add chocolate chips.  Bake at 350 degrees for 8-9 minutes.  (best if soft) Do not overcook.

Wednesday, March 28, 2012

Coconut Banana Bread with Lime Glaze


Today I was looking on Pinterest and found a recipe I had to try since I had two VERY ripe bananas and I ALWAYS have limes.  The original recipe came from  Our Best Bites from Cooking Light.  I baked up the bread and took it to Cub Scouts for Pack Meeting.  It was a hit...and very delicious!




2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas...I only had 2 so it worked :)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk (I used milk)
1 tsp vanilla extract
1/2 C coconut
Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice


Preheat oven to 350 degrees.  Whisk flour, baking soda, and salt together and set aside.  In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.  Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.  Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.  Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.  When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

Tuesday, March 27, 2012

Pear Salad

I've been on a big salad kick lately.  Last month at our parent meeting for preschool a mom brought a similar salad to our meeting.  I recreated it the best I could.  I add romaine lettuce (torn), a pear (diced), a bit of feta cheese, a handful of craisins, and a handful of walnuts (chopped).  I just use Ken's Steak House Raspberry Walnut Vinaigrette on top.

Grilled Veggies

We weren't really an asparagus eating family until about a month ago.  My favorite way to eat it right now it grilling it in our veggie basket on the grill with zucchini and squash with a bit of olive oil and salt & pepper.  I can't get enough of it right now!  So yummy!

Monday, March 19, 2012

Baked Chimichangas

This recipe is another find from Pinterest....thanks to Six Sisters' Stuff.  Chimichangas are a pretty regular for Dave and I when we choose Mexican food.  This should tell you something.  I remembered to take a picture when I was cleaning up...only a half of one was left :)

2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 pitted green olives  (I didn’t have so I didn’t use)
1 jalapeno pepper, seeded and chopped (I didn’t have so I added a green pepper instead)
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded cooked chicken meat
8 (10 inch) flour tortillas
1/2 cup vegetable oil
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup chopped green onion
1 (8 ounce) container sour cream

Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.

In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken.  Evenly divide mixture among the 8 tortillas. Fold each tortilla burrito-style (tucking in the sides).

Place all chimichangas in a 9x13 pan, sprayed with non-stick spray. Brush all sides of each chimichanga with a small amount of olive oil. Bake at 350 degrees for 15 minutes, pull pan out and turn over each chimichanga. Bake for 15 minutes more. I actually turned mine one more time and cooked them for another 10 minutes…we love crispy!!

To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.  The kids just ate them without anything on top.  I liked the sauce…but I definitely could have eaten it without the sauce too.

Tuesday, March 13, 2012

Chicken and Veggie Stir Fry

Last Wednesday, Sierra attended Activity Days with the other girls her age from church where the girls made stir fry together with their leader.  When they got home about 9:30 p.m. that night, she was anxious to share some of her stir fry (she had saved me some.)   I told her we would just make our own soon.  So tonight was the night, and we worked together to make a delicious dinner.  She's quite the chicken, veggie, and pineapple cutter!  
Here's the very easy recipe:  2 skinless chicken breasts (cut into bite-sized pieces), 4 cups chopped veggies (we added mushrooms, carrots, celery, broccoli, cauliflower, snap peas, zucchini, squash, and red peppers), 1 TBL veggie oil, 2-3 TBL soy sauce, 1/4 tsp. pepper, 2 TBL water.

In a wok or large frying pan, heat oil over high heat.  Add chicken pieces.  Cook until meat is brown and no longer pink.  Reduce heat to low.  Add veggies, soy sauce, water, and pepper.  Increase heat to medium-high. Stir fry mixture until veggies are tender but still crunchy.  Serve over cooked rice or noodles.

We had ours over rice and also served pineapple.

Wednesday, March 7, 2012

Baked Fried Chicken

I found this great recipe through pinterest.  The only chicken I had in the freezer was drumsticks so I had to use those.  These were yummy and much easier than "frying" each individual piece of chicken.

Placed thawed chicken in a bowl of milk. Soak for 20 minutes.  Mix in a bowl:  1/2 tsp. salt, 1 TBL season all salt, 3/4 tsp pepper, 1 cup flour, and 2 tsp paprika

Preheat oven to 400 degrees. Melt 1/2 cube butter and pour in pan.  Shake excess milk off of chicken and completely coat each piece with the seasoning mix.  Coat each piece of chicken and place on pan.  Cook for 30 minutes.  Turn each piece of chicken and cook for another 30 minutes until throughly cooked.

Saturday, February 4, 2012

Raspberry Trifle

Here's the recipe from the delicious dessert from Sierra's baptism day.  Thanks, Cara!
1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
  1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture and whipped cream. Cover and refrigerate 4 hours before serving.

Tuesday, January 24, 2012

Chicken Tortilla Soup

I was ready for a new recipe tonight.  So I checked out a favorite recipe site and decided to try this recipe.  It will definitely be made in our house again :)


Chicken Tortilla Soup
1 onion, chopped
3 cloves garlic, minced  (I only used one clove)
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano (I did add this but then read the reviews that most replaced it with cumin instead…so I added that also)
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy (I didn’t have so I didn’t add)
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained  (I added 2 cans…to make sure we had enough J)
1/4 cup chopped fresh cilantro (didn’t have)
(juice from one lime)
2 boneless chicken breast halves, cooked and cut into bite-sized pieces  (when I read the reviews it talked about browning the chicken after it was cooked.  I decided to cook it in salsa to add a bit more flavor)
crushed tortilla chips  (the kids ate their soup with tortillas)
sliced avocado  (didn’t have but would have LOVED it)
shredded Monterey Jack cheese  (we added cheddar cheese)
chopped green onions

1.      In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

2.      Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.

3.      Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.


Saturday, January 14, 2012

Rhubarb Crumble

Definitely saving this for later (from Nana)

2 ½ C diced rhubarb                         
2/3 C   sugar
1/3 C   flour                                       
¼ tsp   salt

Mix together and put in a well-buttered dish.  Sprinkle with ½ tsp nutmeg (or more).

1C       brown sugar                           
¾ C     butter (or less)
¾ C     flour                                       
 ¼ tsp   salt
1 C      oatmeal

Sprinkle with 3 TB water

Bake 350’ for 1 hour.

Monday, December 12, 2011

Mac and Cheese

Always a favorite...and definitely a crowd pleaser when it's a kid party you're headed to.  I used this recipe minus the tomatoes :)  We had this yummy dish the night after Thanksgiving...and I knew I would be making it soon at home!  Thanks, Cara!

Saturday, December 3, 2011

Fruit Dip

I first had this dip at a baby shower several years ago.  Today I was helping with some food for a baby shower, and I couldn't pass up the chance to make this delicious fruit dip! 

1 (8 oz) cream cheese                                     
1 (9 oz) cool whip
1 bacardi mix, any flavor (frozen drink mix)

Cream the cream cheese.  Add the bacardi mix (may only need half the can).  Fold in the cool whip.  Refrigerate for at least one hour before serving. (Strawberry or pineapple are very good flavors to use of the Bacardi mix.)

Saturday, November 26, 2011

Sweet Potato Casserole

The best new recipe from Thanksgiving dinner was brought by my SIL's SIL.  It was so DELICIOUS!  I felt like I was eating dessert with my dinner.  YUM!!!

1 40 oz can sweet potatoes, drained and mashed
1 cup sugar (she only used about ¾ cup)
1/2 cup milk
½ cup butter, melted
1 tsp vanilla
2 eggs, beaten
1 cup shredded coconut

Mix all ingredients in a large saucepan. Bring mixture to a boil, and then pour into a 2 quart greased dish.

Topping:

½ cup butter, melted
1 cup brown sugar
½ cup flour
1 cup chopped pecans

Mix all topping ingredients together and spread over the sweet potato mixture. Bake uncovered at 350 degrees for 25-30 minutes.

Sunday, August 28, 2011

Sack Lunches

With school starting again, my mind has been turning with ideas for lunches. I don't like the food choices that are offered through our school lunch so I send a sack lunch with my kids every day. Dave takes one to work, and Syd takes one to preschool. Because of so many lunches going out every day, I really try to think of something new to add. My SIL Emily and I were talking about this very topic last week, and I promised her an e-mail of my ideas for lunches. Thought there might be someone else out there that may be interested in some new sack lunch ideas. I always include an ice pack in the lunch every day as well as a water bottle that has ice in it. I try to use Tupperware as much as possible so we don’t go through a gazillion baggies during the school year. I really try hard NOT to include chips (we don’t really buy chips unless we’re going somewhere…beach, park, road trip) and real desserts.

Here are some things that I’ve done in the past that the kids/Dave enjoy out of the normal routine of sandwiches (PB&J/PB&Honey or Meat&Cheese):
Breadsticks (leftover)
Roll (leftover)
Naan (leftover)
Lunchables (Albertsons usually has them on sale for $1 every 2-3 months. I completely stock my fridge with them when that happens.)
Homemade lunchable (cut up cheese and meat with crackers)
Quesadilla (Pre-cooked)
Cheesy Chicken Strips
Tortilla Chips w/ a side of nacho cheese and/or salsa
Tortilla
Tortilla Roll-up (meat and cheese inside) Similar to this.
Sandwich on a bagel
Cinnamon Raisin Bread
Muffin
Pasta (if your kid will eat cold pasta)
Mac-n-cheese (if your kid will eat cold pasta)
Pasta Salad
Pizza (if your kid will eat cold pizza)
Lunch meat wrapped around string cheese w/ or w/out a tortilla around that

I usually do one main thing and then choose 3-6 sides (JR eats way more than Sierra because he also takes a snack to recess as well):
Frozen Gogurt
Yogurt (w/ a spoon)
Applesauce cup/pouch (w/ a spoon)
String Cheese
Tortilla Chips
Pretzels
Pretzels w/ PB filling
Goldfish
Cheez-Its
Graham Crackers
Wheat Thins
Animal Crackers (although I can’t find the cinnamon flavored ones my kids prefer any more)
Ritz
Trail Mix
Dried Fruit (Mango, Apples)
Craisins
Raisins
100 cal. Cracker/cookie pkgs (I don’t get these too often though)
Granola Bar/Fiber One Bar
Fruit Leather (LOVE, LOVE the brand Costco use to carry because it was affordable. Haven't had it for awhile so we've been going w/out for now. Although, JR loves it when I make my own fruit leather.)
Fruit Roll-up
Nutri-Grain Bar
Homemade cookie (this doesn’t happen often)
Fruit Snack (only if I have nothing else)
Fruit Cup
Banana Bread
Dry Cereal (Granola, Chex, Cherrios, Kix, etc.)
Almonds
Cashews
Homemade Granola
Homemade Trail Mix (Almonds, Cashews, White Choc. Chips, Craisins, Coconut)

Every day I include one fresh veggie and one fresh fruit (these are part of my 3-6 sides) Here’s ideas for that:
Veggies:
Sugar Snap Peas
Celery
Carrots
Cucumbers
Salad w/ dressing on the side (I just saw a small tupperware with a small little cup for salad dressing in the lid at WalMart when I was buying new Tupperware for the school year)
Red/Orange/Yellow Peppers

Fruits: Sometimes I’ll add a dipping sauce for the veggie or fruit...peanut butter, ranch, caramel sauce. Don’t forget a napkin if it’s a juicy fruit!
Orange slices (Although JR takes a whole orange and I send an orange peeler w/ his lunch)
Apples (all varieties)
Grapes
Strawberries
Blueberries
Raspberries
Watermelon (cut up and w/ a fork)
Banana (although, these tend to get a little too warm so be sure to have a very firm banana)
Cantaloupe slice
Tangerine
Nectarine
Plum
Pear

A couple websites and other ideas
*A Well Rounded Life This website is by a friend of my from college. She’s very health conscious and doesn’t used packaged anything.
*Mel's Kitchen Cafe I visit this website for dinner ideas. She posted sack lunch ideas today as well.
*I know a couple moms who heat leftovers and put them in a thermos in their kids’ lunches. They are still warm by the time their kid eats it at lunch time.
*I’ve seen a couple kids at preschool w/ the French toast sticks in their lunches.

I would LOVE any of your innovative lunch ideas as well!!!!! :)

Tuesday, May 24, 2011

Twice Baked Potatoes

Sierra has a writing assignment every week for homework. The hardest part is coming up with a topic for her to write on. This past week in class they were talking about foods they wouldn't mind eating over and over. Sierra responded with...Twice Baked Potatoes. Her teacher asked her how to make them, and she said she would need to ask her mom. So this week's writing assignment was the recipe for Twice Baked Potatoes!

Monday, April 11, 2011

Taquitos

Last weekend I made these yummy taquitos.  We will definitely be eating these again.
1/3 cup (3 oz.) cream cheese
1/4 cup green salsa (I didn't have green salsa so I just used the Pace Picante Salsa I had in the fridge)
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions
2 cups shredded chicken
1 cup grated pepperjack cheese
fajita size flour tortillas (or small corn tortillas)...I used corn tortillas
cooking spray
kosher salt

Soften cream cheese in microwave for about 30 seconds. Stir in salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well.  Preheat oven to 425 degrees. Line cookie sheet with tin foil, lightly sprayed with cooking oil.
Working with 3-4 tortillas at a time, briefly heat in microwave with a wet paper towl laying on top.  (This is a VERY important step or your tortillas will not hold shut and your tortillas will just crack...ask me how I know :)  Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Thursday, March 31, 2011

Almond Chicken Pasta Salad

Thanks, Brit, for the recipe!  I can't wait to try it.

4 c. cooked, cubed chicken
2 c apples, cored and chopped
1 8ozpkg pasta
1 can pineapple chunks, drained
1/3 c sliced celery
1/2 c seedless grapes, halved
1/4 c thinly sliced gr onion
Dressing:
11/2 c mayo
2/3 c lowfat plain yogurt
2 Tbs sesame seeds
2 tsp lime zest
6 Tbs lime juice
4 Tbs honey
1.2 tsp salt
1 c toasted sliced almonds

In lg bowl toss together the cooked chicken, apples, cooked pasta, pineapple, grapes, celery and onions. Make the dressing by combining mayo, yogurt, sesame seeds, lime zest and juice, honey and salt. Pour over pasta mixture, toss gently to combine;cover and chill. Top with almonds.

-dressing recipe is doubled so save some of the dressing to add as needed.(Soaks it up as it sits)

Thursday, March 24, 2011

Oatmeal Caramelitas

I needed a quick treat to take tonight to pack meeting.  I've been saving this recipe for awhile now so I decided to try it out. 

I did make one change right off the bat because I didn't have caramel just sitting in the cupboard (actually I did but didn't realize it at the time :)  So I used this recipe that we LOVE for caramel:

For the Carmel you will need to mix:
2 cups brown sugar                                                     1 cup Karol syrup
1 cube margarine

Bring mixture to a boil.  Add 1 can of eagle brand milk and boil for 4 minutes.  Set aside.  (You'll actually only need about 2 cups of this prepared so you can save the rest for caramel popcorn, the perfect dip for apples, or whatever you would like.)

 While melting caramel, mix together:

1 cup quick cook oats                                                 1 cup flour
3/4 cup packed brown sugar                                       ½ tsp baking soda
¼ tsp salt                                                                     3/4 cup melted butter

Press half of the mixture into a greased 11 x 7 pan. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle with 1 cup chocolate chips. Pour caramel mixture over chips. Crumble remaining oatmeal mixture on top. Bake for 15 minutes more. Refrigerate immediately for at least 2 hours. Cut and eat! 

Mexican Chicken in the Crock Pot

Yesterday I decided I needed something different than was on the menu so I tried this recipe

It was delicious!  We will definitely be having this again.  Can't beat an AWESOME crock pot recipe!
1 can black beans
1 can chili (with beans)

4 chicken breasts, boned & skinned (I used 8 chicken tenderloins)
1 pkg. taco seasoning  (I buy taco seasoning in bulk so it was about 2 TBL of seasoning)

Combine all in crock pot and cook on low for 4 hours (I actually cooked it on high for 4 hours since the chicken was frozen). Shred chicken and continue cooking for another 2 hours (I turned it to low at this point). The original recipe says to serve over rice or chips.  We actually ate it in tortilla shells while others of us ate it with tortilla chips.  I added freshly chopped cilantro just before serving.  We added cheese and sour cream inside the tortillas.  Now I'm completely craving the leftovers!  YUM!

Tuesday, March 22, 2011

Recipe Book

I'm updating my typed recipe book...any additions that are must adds?  I've already added any recipe here that wasn't in the original file.  Send me an email (jhurdsman at cox dot net) or leave me a comment with your go-to recipes :)

Sunday, March 20, 2011

Chocolate Chip Cookie WINNERS!

About a month ago, Dave and the kids went to a friends house to help with a science experiment.  Our friend was trying to find the best chocolate chip cookie so her and her mom made several cookies and then invited several taste testers over.  I think it's one of the first times that my kids came home and said they were too full of cookies.  We found out the winner of the experiement this week...so of course I had to make them...and they are delicious!
Kim’s Chocolate Chip Cookies (this was the mom's roommate):
Cream together:
1 Cup Butter, 1 Cup White Sugar, and 1 Cup Brown Sugar
Add to butter mixture:
2 Eggs, 1 tsp. Vanilla
Combine and then add to wet ingredients:
2 Cups Flour, 2 ½ Cups Oatmeal (measure first then pulverize in blender)
½ tsp. Salt, 1 tsp. Baking Powder and 1 tsp. Baking Soda
Add:
12 oz Chocolate Chips
Drop in spoonfuls on ungreased cookie sheet. Bake 8-10 minutes at 350 degrees.

Saturday, March 19, 2011

Fruit Pizza

For St. Patrick's day, I wanted to do a little bit more than just dyeing the food green.  I decided to do a rainbow of sorts and made this fruit pizza.

Crust
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 1/4 cup flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt

Cream together butter and sugar until smooth.  Mix in egg.  Add in flour, cream of tartar, baking soda, and salt.  Mix until just blended.  Roll dough onto a pizza pan (I, of course, used a Pampered Chef pizza stone).  Just a tip...you don't want the dough to touch the edges of your pan because it will expand to the end edges as it cooks (ask me how I know..my kitchen probably still stinks from cookie dough dripping off the edges of my pan since I decided I need to make more dough to go all the way to the edge).  Bake the crust at 350 degrees for 8-10 minutes (lightly browned).  Cool.

Frosting
8 oz. cream cheese
1/2 to 1 cup powdered sugar
1/2 to 1 cup cool whip (I add this so the "frosting" isn't so heavy tasting)
1 tsp vanilla

Beat together.  Spread on crust when it's cooled.

Add sliced fruit.  Our layers of choice in this picture are strawberries (red), cantalope (orange), pineapple (yellow), grapes (green), blueberries (blue), and blackberries (purple)...our complete rainbow :)

Saturday, March 12, 2011

Baby Back Ribs

This recipe is from my friend Wendy on our Healthy Living blog.


4 lbs pork ribs (the man in the meat dept told Wendy 1 lb per person)
1/3 c dark brown sugar
1/4 tsp regular sugar
1 Tbls paprika
1 1/2 tsp chili powder
1 1/2 tsp salt
1 tsp ground cumin
3/4 tsp black pepper
3/4 tsp white pepper (optional)
3/4 tsp ground oregano

Trim excess fat from ribs.  Combine all ingredients and rub over the ruface of the ribs.  Place ribs, standing on their edge with the meaty side out (bones in middle).  Cook for 6-8 hours on low.  Remove from cooker and brush with your favorite bbq sauce.

Chicken or Steak Fajitas in the Crock Pot

This recipe is from my cousin Kirsten.  She posted this recipe on our blog here.


2-3 frozen chicken breasts or 1.5 lb flank steak (sliced)
1 cup favorite salsa
1 1/2 tsp Chili pepper powder
1/2 tsp cumin
2 garlic cloves finely chopped
Mix together and pour over meat. Cook on low 7 hours, shred chicken after 6 hours and stir. Add sliced peppers and onions (however many you'd like) about 30-45 min prior to serving so they are crisp tender.   Serve with the usual fixings; tortillas, cheese, salsa, lettuce, guacamole, sour cream.

Crockpot Sweet & Sour Chicken

This is a recipe that I need to try from my friend Michelle from the Healthy Living Blog

Add the following to the crockpot:
Chicken breasts
Fat Free catalina dressing
1/2 pkg Lipton Onion Soup mix (
1/2 cup sugar free apricot jam

Mix the salad dressing with the Lipton Onion Soup mix.  Then add apricot jam.  Add pineapple chunks and some juice towards the end and serve over rice!