Crockpot Tortilla Soup

Ingredients
  • 3-4 boneless, skinless chicken breasts
  • 2 small cans Ro-Tel (I use the Original flavor.)
  • 1 15 oz. can Bush's Beans black beans, (*drained and rinsed*)
  • 1 can corn
  • 2 cans chicken broth
Instructions
  • Place chicken in bottom of crockpot.  Season with salt and pepper.  Add  Ro-Tel, beans, corn, and chicken broth.  Cover and cook on Low for 10-12 hours or on High for 6 hours.  Shred chicken and return to crockpot!  Serve with shredded cheese, sour cream, and tortilla chips!!

L'il Pomme Anna

Ingredients
  • 6-8 Tbsp. of butter
  • 1 1/2 - 2 lb. Yukon Gold potatoes
  • Salt and pepper
  • Fresh thyme
  • Small clove garlic, minced (optional)
  • A muffin tin
  • A baking sheet
Instructions
  • Preheat your oven to 350 degrees.
  • Melt the butter in a small saucepan and strip a good 2 or even 3 Tbsp. of Thyme into the melted butter. If you've opted for garlic, toss it in there as well.
  • Slice your potatoes. (You can peel them if you're up for it and want to be a perfectionist.) I sliced them lickety-split using a plastic mandoline that was given to me as a gift. It's crazy cheap, but it works brilliantly. If you don't have one, think seriously about getting one while you painstakingly slice your potatoes as thin as you can by hand (think potato chip thin). If you get desperate, dig up your vegetable peeler and try that.
  • Toss the sliced potatoes into a bowl, drizzle half the herb butter mixture in, and season generously with coarse salt and freshly ground black pepper. Get down and dirty with your potatoes. Mix thoroughly to coat everything with the herb butter.
  • You saved half of the herb butter so you could grease your muffin tin. Do so now. Generously. If you have a non-stick muffin tin, this is an excellent time to use it. You can try this with paper muffin cups if you want (I tried a few and wasn't impressed), but if you're generous with the butter you probably won't have too much trouble with sticking.
  • Lay a large piece of thyme in the center of each muffin-settin' spot and start layering your potatoes in a roughly circular manner, building up a tower of potato slices that spires a little bit above the fill line. These potato towers will fall a bit as they cook, so give them a little extra height — just make sure they are as tight and compact as possible.
  • Cover the muffin tin with aluminum foil and pop into the oven. Set a timer for 30 minutes. Might as well clean up the mess you've made while this cooks.
  • After 30 minutes, carefully remove the foil. Using a cake spatula or a butter knife and tongs, carefully lift out each Anna, move it over to your baking sheet, and carefully turn it over so that the thyme leaf you initially placed on the bottom is now on the top. If you have leftover herb butter and aren't counting calories, you could drizzle that on these potato stacks at this time. Oh-so-carefully slide the baking sheet back into the oven and crank up the heat to 450 degrees. (Don't cover them this time; you want them to crisp up nice and good.)
  • After about 15 minutes, your L'il Pomme Annas will probably be ready. You don't want them to burn, but you do want some crispness on the top and sides. Once you remove them from the oven, you can serve them immediately or let them cool. They'll be tasty whether they're hot or cold.
  • Makes 12 L'il Pomme Annas, but the cook can always claim to hungry guests that sadly, one of them fell on the floor. Which is why there's only 11. Burp.

Mini Pineapple Upside Down Cakes

Ingredients
Cake Ingredients:
  • 2 eggs
  • 2/3 cup white sugar
  • 4 Tbsp pineapple juice
  • 2/3 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
Topping:
  • 1/4 cup butter (1/2 stick or 4 Tbsp)
  • 2/3 cup brown sugar (packed)
  • 1-can pineapple rings
  • 6-maraschino cherries
Instructions
  1. Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.  
  2. In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt.  Add to the wet ingredients and turn mixer back on for 2 minutes.  
  3. In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.
  4. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
  5. Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  
  6. Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.  
  7. Place wire rack of cakes on sheet tray to cool.  
  8. Now it's time to Enjoy!

Yummy Crunchwrap Supremes

Ingredients
  • Large (burrito size) tortilla shells
  • Small tostada shells (or as FB,HK used, tortilla chips)
  • Queso sauce
  • Pre-cooked taco meat (I obviously used beef)
  • Shredded lettuce
  • Shredded cheese
  • Sour cream
  • Other options could include, but are certainly not limited to:
  • Taco Sauce (I usually poor some on as I go)
  • Jalapenos
  • Bell or banana peppers
  • Black or refried beans (which I've tried and really enjoyed)
  • Olives
  • Tomatoes (which are actually in Taco Bell's version)
  • And whatever else you think might appeal to you!
Instructions
  1. Warm your tortilla in the microwave to make it soft enough to bend
  2. Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later
  3. Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them)
  4. Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)
  5. Spoon a dollop of sour cream and spread over the shell
  6. Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.)
  7. Wrap the edges up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)
  8. With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won't take long
  9. Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won't take long either because really, you're just warming that yummy, gooey queso on the bottom

cinnamon apple rings

Ingredients
  • for the apple rings
  • 4 large apples (I used gala)
  • 1 cup flour
  • ¼ teaspoon baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon cinnamon
  • 1 large egg, beaten
  • 1 cup buttermilk
  • vegetable oil for frying
  • for the cinnamon sugar topping
  • ⅓ cup sugar
  • 2 teaspoons cinnamon
Instructions
  1. In a large bowl, combine the flour, baking powder, sugar, salt and ⅛ teaspoon cinnamon. Set aside.
  2. In a small bowl combine the egg and buttermilk. In a third dish, make your cinnamon-sugar topping by combining the ⅓ cup sugar and 2 teaspoons cinnamon. Set that aside too.
  3. Next, slice the apples into ¼-inch thick slices, and use circle biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core.
  4. Pat the apple rings down with a paper towel to remove excess moisture.
  5. Heat the oil in a frying pan over medium heat to 350°F.
  6. Combine the contents of the first and second dishes as the oil warms up. This will be your batter.
  7. Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl.
  8. Fry the rings in small batches, turning them to ensure browning on both sides.
  9. Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds.
  10. Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly.
  11. Transfer to a wire rack and serve warm.

Cucumber roll-ups with Greek yogurt

Ingredients
  • cucumbers
  • 1-1/2  cups low-fat Greek yogurt
  • 1  tablespoon curry powder
  • 1 tablespoon lime juice
  • salt and pepper
  • 1 tablespoons herbs, such as cilantro, if desired
  • ham or turkey if desired
Instructions
  1. Slice the cucumbers using a mandoline at a 2 mm thickness setting or using a vegetable peeler. Lay the cucumbers aside on a paper towel plate to allow excess moisture to drain.
  2. Mix together the yogurt, curry powder and lime juice. Add salt and pepper to taste.
  3. Spread the yogurt mixture across the cucumber slices and sprinkle with fresh herbs if desired.
  4. Spread thinly sliced ham or turkey across the cucumber slices if desired.
  5. Roll up carefully, using a toothpick to close if needed.
  6. Keep refrigerated until serving.

Low-Carb Chicken Cordon Bleu Casserole

Ingredients
For the casserole:
  • 1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
  • 1/2 pound very thinly sliced deli-style honey ham, rough chopped
  • 1/4 pound thin sliced baby Swiss cheese
For the sauce:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 1/4 cups milk
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
For the topping:
  • 6 tablespoons butter
  • 1 1/2 cups panko bread crumbs
  • 1 1/2 teaspoons crushed dried parsley
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
  2. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
  3. To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
  4. To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
  5. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Easy Breakfast Casserole

Ingredients
  • 12 eggs
  • 1 cup of shredded cheese
  • 3 cups of shredded hash browns
  • 1 can of crescent roll dough
  • 6 slices of bacon (more if you are a bacon freak like me)
  • optional: other toppings: veggies, other meats, cheeses, mushrooms etc.
  • salt and pepper to taste
Instructions
  1. Fry up bacon and place on a paper towel to drain.
  2. Roll out the crescent roll dough into a greased casserole dish.
  3. Spread shredded hash browns on top of the dough.
  4. Beat eggs in a bowl, salt and pepper to taste, and spread over the hash browns.
  5. Crumble up bacon and sprinkle the bacon bits over the eggs.
  6. Bake in oven at 350 degrees for 40-45 minutes.
  7. Remove casserole from oven and sprinkle cheese on top.
  8. Place back in oven just until cheese melts.
  9. Sever warm with toast and enjoy

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Ingredients
for the pizza dough-
  • 1 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey {or sugar}
  • 2 teaspoons salt
  • 2 tablespoons olive or canola oil
  • 3 cups bread flour {give or take 1/2 cup...depending on the heat & humidity}
for the cheesy garlic bread sticks-
  • 1/2 recipe Fail-Proof Pizza Dough from above
  • 2 tablespoons softened salted butter
  • 2 cloves garlic, finely minced
  • 1/4 cup grated parmesan cheese {use the real stuff!}
  • 1/4 pound grated mozzarella cheese
  • {salt & pepper, if desired}
Instructions
  1. For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.
  2. For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
  3. Mix butter and garlic in a small bowl and set aside.
  4. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
  5. Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Cheesy Chicken Tater Tot Casserole

Ingredients
  • 1 (32 oz.) bag frozen tater tots
  • 1 (3 oz.)bag bacon pieces
  • 1 pound boneless, skinless chicken breasts, diced
  • 2 cups shredded cheddar cheese
  • 3/4 cup milk
  • salt & pepper, to taste
Instructions
  • Spray slow cooker with nonstick cooking spray.
  • Layer half of the frozen tater tots on the bottom of the slow cooker.
  • Sprinkle with 1/3 of the bacon pieces.
  • Now top with 1/3 of the shredded cheese.
  • Add diced chicken on top.  Season with salt & pepper.
  • Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese.
  • Put the rest of the frozen tater tots on top.
  • Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces.
  • Pour 3/4 cup milk all over the top.
  • Cover and cook on low about 4-6 hours.

Lighter Sesame Chicken

Ingredients
  • 1/2 cup brown rice
  • 1/4 cup honey
  • 2 Tablespoons sesame seeds
  • 2 Tablespoons soy sauce
  • 1 garlic clove, minced
  • 1 egg white
  • 2 Tablespoons cornstarch
  • 2 small chicken breasts (12oz), cut into 2″ pieces
  • salt & pepper
  • 1 Tablespoon vegetable oil
  • 2 green onions, chopped
  • 2 cups broccoli florets
Directions
Read Full Instruction please visit : iowagirleats.com

Skinny Chicken & Broccoli Alfredo

Ingredients
  • 2 chicken breasts, seasoned with salt & pepper then cooked and cut into bite-sized pieces
  • 2 cups cooked broccoli
  • 8oz rotini
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 2 Tablespoons flour
  • 1 cup chicken broth
  • 1/4 cup milk (any kind, I used almond milk)
  • 1/4 cup plain Greek yogurt
  • salt & pepper
  • 3/4 cup grated parmesan cheese
Instructions
  1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water before draining. Set aside.
  2. Heat extra virgin olive oil in a medium-sized skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, about 1 minute. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute.
  3. Slowly whisk in chicken broth, then milk. Whisk in Greek yogurt, salt and pepper, then turn the heat down to low and let the mixture simmer until thickened, about 2-3 minutes. Turn the heat off then stir in parmesan cheese, then chicken. Pour over cooked pasta then add broccoli and stir well. Add a little reserved pasta cooking water if sauce is too thick. Serve.

Amazing Stuffed Cabbage Rolls

Ingredients
Cabbage Rolls
  • 1 large head green cabbage, about 2 to 2¼ pounds
  • 2 pounds ground beef
  • 2 eggs (not necessary, you can leave them out)
  • 1 medium onion, grated or minced
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ cup raw long-grain white rice
Tomato Sauce
  • 2 tablespoons butter or vegetable oil
  • 1 clove garlic, finely chopped
  • 1 medium onion,  chopped (medium dice)
  • 2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
  • juice of one lemon
  • 1/3 to 3/4 cup light brown sugar (depending on amount of sweetness you prefer, unless you prefer it completely savory.  In that case, add only 1 tablespoon brown sugar and the juice from half a lemon)
  • Salt and pepper to taste
  • ½ cup golden raisins (optional)
  • Chopped parsley, for garnish
Instructions
See full instructions on : parsleysagesweet.com


Greek Marinated Chicken

Ingredients
  • 1 cup plain yogurt
  • 2 Tbsp olive oil
  • 4 cloves garlic, minced
  • ½ Tbsp dried oregano
  • 1 medium lemon
  • ½ tsp salt
  • freshly cracked pepper
  • ¼ bunch fresh parsley
  • 3½ to 4 lbs chicken pieces
Instructions
  1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
  2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
  4. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

roasted garlic pasta salad

Ingredients
  • 1 head garlic
  • 1/2 Tbsp olive oil
  • 1lb. pasta shells
  • 15 oz. ricotta cheese
  • 1/4 cup parmasen cheese
  • to taste salt and pepper
  • 1 pint cherry tomatoes
  • 3 cups baby spinach
Instructions
  1. Using a sharp knife, cut approximately ½ inch off the top of the head of garlic. Place the garlic bulb in a small bowl or dish and drizzle ½ tablespoon of olive oil over the exposed cloves. Cover the bowl with an inverted plate. Microwave on high, in one minute increments, until the garlic is soft and fragrant (about 2 minutes). Use caution when touching the dishes, they will be very hot. Allow the garlic to cool.
  2. Bring a large pot of water to a rolling boil, add the pasta, and cook for 7-10 minutes or until al dente. Reserve ½ cup of the starchy pasta cooking water.
  3. While the pasta is cooking, squeeze the garlic cloves from the head and mince well. Add the minced garlic to a medium bowl along with the ricotta cheese, a healthy dose of freshly cracked pepper, and about ½ tsp of salt. Add the ½ cup of hot, starchy pasta cooking water. Stir until it forms a smooth sauce.
  4. Drain the pasta. Return the drained pasta to the warm pot (the burner should be turned off). Add the fresh baby spinach and pour the ricotta sauce over top. Slice the cherry tomatoes and add them to the pot as well. Stir until everything is well mixed. Add in the parmesan cheese and stir again. Taste and add salt and pepper to taste. Serve warm!

Slow Cooker Salisbury Steaks

Ingredients
  • 2 pounds ground beef (I used 97/3)
  • 1 onion, FINELY diced
  • 1 packet dried onion soup mix
  • 1/2 cup Italian bread crumbs
  • 1/4 cup milk
  • Drizzle of canola/vegetable oil
  • 2 cans cream of chicken or cream of mushroom soup
  • 1/2 can of water
  • 1 1/2 teaspoons of Kitchen Bouquet
  • Pepper to taste
Instruction
  1. Start by combining the ground beef, onion, onion soup mix, bread crumbs and milk together.  Form into patties.  Preheat a large skillet on medium high heat and drizzle with oil.  Place the patties in the skillet and sear on both sides.  No need to cook them through, just get a nice brown on them.  Place the patties in the crock of your slow cooker that has been sprayed with cooking spray. 
  2. In the same pan you used to brown the meat, add the soup, water and Kitchen Bouquet.  Lower the heat to medium and bring to a bubble, this shouldn't take long.  Taste and season accordingly with black pepper.  Pour the sauce over the patties in the crock. 
  3. Let cook on low for 4-5 hours.  Serve with mashed potatoes and enjoy! 

Almond Crusted Chicken Tenders

Ingredients
  • 1 cup of raw unsalted almonds
  • 1 chicken breast
  • extra virgin olive oil spray
Instruction
  1. Preheat your oven to 400 degrees Fahrenheit
  2. Prepare your almonds into almond meal. All you need to do this is a food processor!
  3. Give it a whirl… about a minute later you have almond meal!
  4. Now place on a plate or bowl (you won’t use all of it. I like to make extra and store it in the cabinet for future use)
  5. Slice your chicken into tenders
  6. Now spray each with a little olive oil spray
  7. Dip each one into the almond meal! (sorry my hands were dirty for this part so no picture)
  8. But here is the finished product!
  9. Place in the oven for 25 minutes or until brown on top
  10. Plate them up!
  11. So delicious, healthy, and CLEAN!

Crescent Chicken

Ingredients
  • 1 (8 or 6 jumbo count) package refrigerator crescent rolls
  • 2 cups chopped cooked chicken
  • 1 cup shredded cheddar cheese
  • 1 can cream of chicken soup
  • 1 can of milk (using soup can)
Instructions
  1. Preheat oven to 350
  2. Prepare soup using milk and set aside.
  3. Separate crescent rolls.
  4. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling.
  5. Place in a 9×13 baking dish.
  6. Pour soup over rolls.
  7. Bake at 350 uncovered for 30 mins.

Crockpot Chicken & Dumplings

Ingredients
  • 2 boneless, skinless chicken breasts (I doubled the recipe since we were cooking for extras and I only had three chicken breasts.  It worked out great though.)
  • 2 Tbsp. butter
  • 2 cans cream of chicken soup
  • 1 (14.5 oz) can chicken broth
  • 1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion
  • 1 Tbsp. dried parsley
  • 4 Grands flaky refrigerator biscuits
Instruction
  1. Place chicken in crockpot.  Plop the butter on the chicken.
  2. Then scoop the cream of chicken soup on that (since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup).
  3. Pour the chicken broth over all.
  4. Add the diced onion and dried parsley.
  5. Cover and cook on High for 4-5 hours or Low for 8-9 hours.
  6. After the chicken is cooked, shred it and put it back into the soup.
  7. Cut each biscuit into 9 pieces.
  8. Stir gently into the soup.  Cover and turn the crockpot to High and cook for another hour.
  9. Serve warm and enjoy!

Best Pot Roast Ever – Slow Cooker Recipe

You'll need:
  • McCormicks slower cooker Savory Pot Roast season packet
  • An Au Jus packet
  • A Can of Pepsi (we use Coke because we always have coke in our house)
  • And Boneless Cross Rib Roast
  • and your crock pot 
Instruction
  1. Put your Roast in the crock pot. 
  2. Mix the Slow cooker seasoning with 1 cup of Water.
  3. Pour on top of roast.
  4. Add the whole can of Coke.
  5. Cover with your lid for 8 Low or 4 hours on high.
  6. Its VERY important that you never lift the lid!
  7. Right before you are ready to pull it out, 
  8. sprinkle your dry Au Jus packet over the roast.
  9. Ahh.....Pull it out and slice it up!I promise you it is the most tender Roast EVER!!

Raw Zucchini "Sushi" Rolls

Ingredients
  • ½ cup cashews, soaked overnight in water
  • 1 Tablespoon rice vinegar (optional)
  • 3 – 4 zucchini (each yields 6 – 8 slices)
  • 2 carrots, sliced into matchsticks
  • 1 cucumber, seeds removed and sliced into matchsticks
  • 4 medium radishes, sliced
  • 1 avocado, peeled and sliced
  • 1 small bunch cilantro
Instruction
  1. Drain cashews and put into food processor with rice vinegar.
  2. Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture. (Depending on how long cashews were soaked you might need to add a tablespoon of water to get the right consistency.)
  3. Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long, thin strips.
  4. Lay zucchini strip flat and add a small spoonful of cashew mixture onto one of the ends of zucchini.
  5. Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro.
  6. Roll up and enjoy!

Reese's Peanut Butter Cup Cookies

Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 40 miniature chocolate covered peanut butter cups, unwrapped
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Cinnamon Sugar Pecans Recipe

Easy Cinnamon Sugar Pecans ~ perfect for the Holidays ~ perfect as a homemade gift ~ perfectly delicious!
Ingredients
  • 1 egg white
  • 2 teaspoons water
  • 2 teaspoons pure vanilla extract
  • 1lb pecan halves
  • 1 cup sugar
  • ½ - 1 tablespoon ground cinnamon (your preference)
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 250 degrees
  2. Spray a baking sheet with cooking spray
  3. Mix sugar, cinnamon and salt in a large ziploc bag
  4. Whisk egg white, water and vanilla in a large bowl until frothy (you can use a fork or electric mixer, either works just fine)
  5. Add pecans to large bowl and stir to combine, coating each pecan in egg white mixture
  6. Pour coated pecans into ziploc bag, seal and shake to fully coat in cinnamon/sugar mixture
  7. Spread out in a single layer onto prepared baking sheet
  8. Bake for 1 hour, stirring every 20 minutes.

Turkey Breast of Wonder (Crock Pot)

Ingredients
  • 1 (5-6 pound) turkey breast
  • 1/2 C orange juice (you could also substitute chicken broth)
  • 1 (14 ounce) can whole cranberry sauce
  • 1 (1 ounce) package Lipton Onion Soup Mix
  • salt and pepper
Instruction
  1. Make sure your turkey is completely thawed. I let mine hang out in the fridge for a couple of days after I purchase it frozen. Set it on a pan, so you don't have juices running all over when you open up the bag. Cut a hole in the top of the bag and remove the packaging. Some turkey breasts come with a gravy pouch inside, be sure to remove it if yours happens to come with one. 
  2. Place the old bird in the crock pot. 
  3. Pour yourself 1/2 cup of orange juice. Add one can whole berry Cranberry sauce and one package Lipton Onion Soup mix. 
  4. Mix the ingredients together and pour them over the top of the bird. 
  5. Sprinkle a bit of salt and pepper over the top. Cover the crock pot and cook on low for 8-9 hours,
  6. or until a meat thermometer stuck into the center of the bird reads 180 degrees. You can see I got mine a bit past 180. Don't like, turn me into the poultry police or anything, ok? It still turned out wonderful, juicy and moist. 
  7. Remove the turkey breast to a plate and cover it with tin foil. Let it rest for about 5 minutes. Then carve it (or shred it) up and enjoy.

Panko Crusted Chicken Stuffed with Ricotta, Spinach, Tomatoes, and Basil

Ingredients
  • 1 cup of low fat ricotta cheese
  • Small handful of baby spinach, chopped
  • Small handful of grape tomatoes, diced (remove the seeds if possible)
  • 2 tbsp Parmesan cheese, grated
  • 1 tbsp fresh basil, chopped
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste
  • Dash of oregano
  • 2 chicken breasts
  • Italian seasoned panko crumbs
  • 2 tsp olive oil
Instruction
  1. Preheat the oven to 400 degrees.
  2. Combine the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt and freshly cracked pepper, to taste. Mix until thoroughly combined.
  3. Rinse the chicken breasts then cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks (or if you are like me and realize that you don’t have toothpicks, simply break some kebab sticks in half and use them).
  4. Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. Enjoy.

Buffalo Chicken Tortilla Pinwheels

Ingredients
  • 8 ounces cream cheese, softened
  • ½ cup hot wing sauce or cayenne pepper sauce
  • ¼ cup blue cheese, crumbled
  • 1 cup colby-jack cheese, shredded (4 ounces)
  • ¼ cup green onions, finely chopped
  • 1 pound chicken breast, cooked and shredded
  • 5 large flour tortillas (approximately 10½" diameter)
Instructions
  1. In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.
  2. Stir shredded chicken into mixture by hand.
  3. Spread approximately ¾ cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.
  4. Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.

Flower shaped Mini Lemon Curd Tarts

Ingredients
  • Mini Lemon Tarts:
  • 1 unbaked pie crust
  • 1 jar lemon curd
  • 1 T. powdered sugar
  • Hardware:
  • mini muffin pan
  • flower shaped cookie cutter
Instructions
  1. Unroll the pie crust. Cut out as many flowers as possible. Re-roll the scraps and cut more flowers, you should be able to get 12 flower shaped dough pieces.
  2. Center each flower over a mini muffin depression. Fold alternate petals inward, and gently push the dough down into the bottom.
  3. Gently push the outer petals against the muffin pan sides, then push the inner 3 petals against the sides and outer 3 petals. You will end up with a flower shaped unbaked tart shell.
  4. Prick each of the bottoms of the unbaked dough shells with a fork, twice. Bake at 425 degrees for about 5-7 minutes until golden brown. Remove to a plate.
  5. Fill each shell with a few teaspoons of lemon curd.
  6. Dust the powdered sugar over the tops. Voila!

Perfect Oreo Dessert

Ingredients
  • 1 package Oreos (whatever flavor you like best)
  • ½ stick butter
  • One 8 ounce pkg cream cheese, softened
  • 1 small package vanilla instant pudding
  • One 8 ounce container of Cool Whip
  • 3 cups milk
  • 1 cup sugar
Instructions
  1. Crush Oreos in a 9×13 pan (save a few for topping).
  2. Melt butter and pour over Oreos.
  3. Mix together pudding mix, milk, cream cheese, and sugar.
  4. Fold in cool whip. Spread over Oreos.
  5. Sprinkle remaining crushed Oreos on top.
  6. Chill before serving.

Better-Than-Takeout Chicken Fried Rice

Ingredients
  • 3 cups cooked white rice (day old or leftover rice works best!)
  • 3 tbs sesame oil
  • 1 cup frozen peas and carrots (thawed)
  • 1 small onion, chopped
  • 2 tsp minced garlic
  • 2 eggs, slightly beaten
  • 1/4 cup soy sauce
Instructions
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated

The Worlds Best Chicken

Ingredients
  • 4 boneless, skinless chicken breasts
  • 1/2 cup Dijon mustard
  • 1/4 cup maple syrup
  • 1 tablespoon red wine vinegar
  • Salt & pepper
  • Rosemary
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix together mustard, syrup, and vinegar.
  3. Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated.
  4. Bake for about 30-40 minutes.
  5. Season with chopped rosemary.