Salsa Chicken Via The Crockpot!

Crock Pot Salsa Chicken
 
4 boneless chicken chicken breasts, I put them in frozen but you can thaw them or use fresh
 1 jar (16 oz) of your favorite salsa
Water
Salt & Pepper
Place your chicken in the crock pot, season with salt and pepper.
Add one cup or so of water, enough so the chicken doesn't stick to the crockpot and so it doesn't dry out.
Dump the entire jar of salsa on top of the chicken.

Let it cook on low for 6 hours or so.

Shred the chicken and eat it as chicken enchiladas, chicken tacos (hard or soft), with rice, on a salad, the options are endless!

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Cowboy Casserole

COWBOY CASSEROLE
1lb lean ground beef
½ cup chopped onion
Seasonings for beef I use, you can use whatever you like: seasoned salt, garlic powder, black pepper, cumin and chili powder
 1 can pinto beans, or ranch style beans
1/2 cup barbecue sauce, I used honey
1 ½ cups of frozen tater tots cut in half or fresh potatoes, diced, whatever you have on hand
2 cups Bisquick
2/3 cup milk
3 tablespoons butter, softened
 1 cup shredded Cheddar cheese
 Heat oven to 425°F.
In 10-inch skillet, cook beef over medium-high heat with seasonings, when almost brown add onion and potatoes stirring occasionally, until thoroughly cooked.
 Stir beans and barbecue sauce into beef. Pour into greased 8x8 casserole.
 Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms. Sprinkle a little cracked black pepper, salt and garlic powder for flavor (I use pampered chef crushed peppercorn and garlic rub, this part is optional, plan biscuits are fine)
Sprinkle shredded cheddar cheese over entire casserole
 Drop dough by 12 spoonful’s onto beef mixture.
 Bake uncovered 18 to 22 minutes or until topping is golden brown.

Before:
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After :)
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ScrumDiddlyUmptous Pulled Pork

To Die For, thanks Becky!!

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted




Directions
1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Flat Apple Pie

My McKenna loved doing this. So easy and super yummy!
Adapted and tweeked from Pioneer Woman.





Flat Apple Pie
5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
Dash of cinnamon
Lid full of vanilla, I use mexican vanilla
You can make your own pie crust or cheat like I did and buy it, the box that has two crusts.
6 tablespoons butter

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt, cinnamon, lemon juice and vanilla.

Lay your crust on baking sheet that is sprayed with pam. If you make your own crust then there is enough butter to keep it from sticking.

Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.

Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.


Allow to cool slightly, then slice into wedges with a pizza cutter.

Dorrito Casserole

Dorrito Casserole
Kids loved it!

1 lb. hamburger, seasoned with salt, pepper, cumin, chilli powder and garlic powder. dashes of each. or season to your liking.
1/2 c. onion
1 can cream of mushroom soup, then fill the can with milk or water
1 can Rotel tomatoes
1 med. pkg. cheese Doritos, crushed
1 c. Cheddar cheese

Brown and season hamburger, onions, drain. Mix all ingredients, slightly grease casserole.

Layer bottom with dorritos.

Then meat mixture,

then cheese.

Repeat until all ingredients are done and last layer are dorritos.

Bake 30 minutes at 350 degrees.

Cheddar Bay Biscuits

First of all use THIS: http://save-the-fork.blogspot.com/2011/11/homemade-baking-mix-which-i-will-use.html

Or bisquick if your feeling lazy :)




Cheddar Bay Biscuits

2 1/2 cups Bisquick baking mix

3/4 cup cold whole milk

4 tablespoons cold butter (1/2 stick)

1/4 teaspoon garlic powder

1 heaping cup grated cheddar cheese


Bush on Top:

2 tablespoons butter, melted

Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Beef Stew, crockpot or stovetop

I have two go-to recipes for Stew. One is all fancy with stew meat and fresh cut vegtables but the other to me is better, faster and easier!



Stew La La (ok so I tried to be funny)
This has more ingredients for a double batch bc leftovers are so yummy!
2 lbs ground sirloin
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cans of canned mixed vegtables, not drained. if you use frozen then you will increase your liquid
1 can Ranch Style Beans, not drained. Then fill to the top with water and pour in
1 small can tomato sauce, then fill to the top with water and pour in

Brown your meat, seasoning with your choices of seasonings. I use garlic powder, chilli powder, dash of cumin, salt, pepper and worshershire sauce.
Pour all ingredients into crock pot and cook on high for 5 hours or so. If you are going to cook on stove top then mix all of the ingredients with cooked beef and simmer for 20 minutes.

I serve with cornbread muffins or cheddar bay biscuits or grilled cheese.

Homemade Baking Mix which I will use for..

Cheddar Bay Biscuits today! Also great for regular biscuits, pancakes, waffles and more. Of course for pancakes or waffles I would add a dash of cinnamon, some vanilla and sugar too.



As good as Bisquick

•5 cups flour
•1/4 cup baking powder
•2 Tbsp. sugar
•1 tsp. salt
•1 cup butter or margarine
1.Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
2.Store in an airtight container for up to 6 weeks or in the freezer for longer storage.

Makes approx: 6 cups

Cheesecake Cookies

Ok I had a genious idea when tweaking this recipe!! I'm going to try adding pumpkin and pumpkin pie spice to both the cookie and filling. I'm also going to make into bars. But for now here we go..


2 1/2 cups finely crushed nilla wafers
2 cups flour
2 1/2 teaspoons baking powder
2 sticks butter, softened
1 cup packed brown sugar
2 eggs, separated
8 ounces cream cheese, softened
1/2 cup granulated sugar
2 teaspoons lemon juice
dash of cinnamon x 2
dash of kosher salt
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.


In a large bowl, stir together the nilla wafer crumbs, flour, baking powder and cinnamon. In a medium bowl, beat together the butter with the brown sugar using an electric hand mixer. Add the egg white and beat until well combined. Add to the crumbs and blend until just combined.



In a separate medium bowl, beat together the softened cream cheese with the granulated sugar, egg yolks, lemon juice, dash of cinnamon, dash of kosher salt and vanilla until well combined. Set aside.



Using a small ice cream scoop, scoop out the cookie dough and place on a nonstick or parchment lined baking sheet. Flatten slightly, pressing your thumb in the center of the ball to create a small bowl shape.


Repeat with the remaining dough. Spoon the filling into the indents in the cookies. It's about 1/2 TSP.



Or you can use a regular ice cream scoop and then fill with 1/2 TBS of filling.



Bake until the filling is set and the cookies are lightly golden, exactly 12 minutes.

Transfer to wire rack. At this point you can add a pie filling topping or leave plain.

Fried Pork Chops, Pioneer Woman Style

Fried Pork Chops, Pioneer Woman Style
■6 Boneless Skinless Pork Chops
■1 cup All-purpose Flour
■1 teaspoon Seasoned Salt
■1 teaspoon Black Pepper
■ Cayenne Pepper To Taste
■1/2 cup Canola Oil
■1 Tablespoon Butter
■ Extra Salt And Pepper, To Taste


Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.

Ham & Cheese Loaf

First let me say that you could add any cheese and meat you wanted in this. Swiss & Roast Beef would be great! Pepperoni or Salami and Mozzarella! Turkey and Pepper-jack. The list goes on and on!

Ham and Cheddar Loaf

1 package of french bread dough or pizza dough in a can from the refrigerated section in the grocery store
*1/2 package Ham, as much or as little as you would like as long as it stays thin enough to roll up
*1 cup cheddar cheese
*1/4 c. miracle whip
*1/2 package of ranch dressing seasoning

Roll out dough to a 12 x 10 rectangle. Mix miracle whip and seasonings together. Spread on dough. Lay ham over the dough, overlapping the slices. Then sprinkle with cheese. Roll dough into loaf. Pinch edges closed. Place the loaf, on a greased cookie sheet. Slice three "vents" across the top of the loaf. Bake at 350* for 35 - 40 minutes, until golden brown. Cool 10 minutes before slicing.

Low Fat or NOT Low Fat Mini Cheesecakes. Your choice

You know this girl doesn't do anything low fat however this recipe is versatile enough that you seriously don't notice if its low fat or not. So you make the call. :)

3-8 oz box of Low Fat Cream Cheese (or regular if you are a rebel)
1 cup Splenda or Sugar
3 Large Eggs
1 TBS Vanilla (I always use Mexican)
Dash of kosher salt
24 baking cups, sprayed with cooking spray
24 Nilla Wafers (for the bottom of each cup)

Cream the cheese and sugar until very well blended. Scraping sides frequently. Add vanilla and dash of salt. Then add one egg at a time beating real well and scraping sides of the bowl too.

After combined and there are no lumps, fill each cup half way.


Bake for 24 minutes at 350.
I set my timer for 12 minutes and then I turn the muffin pans the opposite direction and cook them for an extra 12 minutes. You don't want color on the top, just for the bottom to be brown and the top to be cracked.

While they are cooling here is an icing you can make or you can top them with fruit topping of your choice, pie filing or even plain.

Icing:

1.5 cups light sour cream (or regular)
Couple of TBS of sugar or splenda (just enough to make the icing sweet)
Mix with a spoon in a bowl and put on top of each cheesecake. You might need more or less depending on how much you like. You can put back in the oven and let icing set for an extra 2 or 3 minutes or just let it cool on top of the cheesecakes.

You can add any stir in you want, this is a plain Jane recipe that you can adapt to anyone's taste!

Easy Peasy Peachie Cobbler!

This is my go to cobbler, it has the crust that rises to the top. You can use any fruit. I love to use blackberries in here or the frozen bag of berries too!



Easy Peasy Peachie Cobbler
1 cup granulated sugar
1 cup flour
1 cup milk
1 1/2 tsp baking powder
Dash of Cinnamon
1 stick butter
1 can large peaches with juice

Topping mix: 1/2 cup sugar, 1 1/2 tsp vanilla, dash of cinnamon

Melt butter in 9x13 pyrex dish in microwave. Pour peaches over butter. Mix first 5 ingredients and pour over butter.
Then mix the topping mix in a bowl and sprinkle over cobbler.



Bake at 400 until brown and bubbly. 30 minutes or so.

PMS CRUNCH, better than midol

Re-visiting an oldie but goodie!!

Can't take credit for this one!! I found a new blog that I just LOVE! She is such a witty, funny writer and such a great cook.

http://asouthernfairytale.com/

If your like me when your pms'ing you want chocolate, sweet and salty and this is the perfect combo. So easy and even my kids are diggin it!

So here goes :)
YOUR HUSBAND WILL THANK YOU.......


PMS Crunch
1 bag butterscotch chips
1 bag milk chocolate chips
1 box rice chex cereal
1/2 bag pretzel twists ( i use these for my salt.. you could use peanuts but, I don’t like them in this)
Melt the chocolate chips and butterscotch chips over low heat on your stove.
I spread my cereal and pretzels in my big 10 x 13 baking dish.Spoon, drizzle, pour the chocolate over your cereal and pretzels.
Mix it well (I use my hands, it’s messy but, it works)
Spread the mixture out on parchment paper to cool

Reindeer Poop or also knowsn as Puppy Chow

Reindeer Poop or also knowsn as Puppy Chow



9 cup Chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar

Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.

Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.

You can use sprinkles too to make it colorful.
Spread mixture evenly on wax paper and allow to cool.

My Signature Chocolate Chippers

My Signature Chocolate Chippers

2 cups butter, set out at room temperature
1 cup l brown sugar, packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract, I only use Mexican vanilla
3 large eggs at room temperature
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
Sprinkle of cinnamon
2 bags MILK chocolate chips

Preheat the oven to 350 degrees.

Cream the butter and two sugars until light and fluffy. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, cinnamon and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the chocolate chips.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4 inch- diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 10 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, transfer to a wire rack to cool completely.

Bacon Cheeseburger Mini Meatloaf Cups

Bacon Cheeseburger Mini Meatloaf Cups

You can use any standard meatloaf recipe and put it in a muffin tin sprayed with pam using an ice cream scoop and it cooks faster and is a lot more fun to have little individual portions!

1 pound ground sirloin
6 slices bacon, cooked and crumbled
1/2 package Cheddar cheese, shredded
2 large eggs, lightly beaten
1/2 cup club crackers, smashed (I put them in a ziplock bag and hit with a measuring cup)
1/4 cup mayonnaise
2 tablespoon Worcestershire sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/3 cup ketchup
1/3 cup stubbs bbq sauce


Preheat oven to 400 degrees F.

In a large bowl, combine all ingredients.

Spray muffin tin with pam, generously.

Using an ice cream scoop place one scoop per muffin cup. Put in oven and bake for 25 minutes. A little longer if you like the hard crusty part like we do :)

Augratin Pataters

Augratin Taters :)


■4 whole Russet Potatoes, Scrubbed Clean
■2 Tablespoons Butter
■½ cups Whole Milk
■2 Tablespoons Flour
■1 teaspoon Salt
Dash of garlic powder
■ Freshly Ground Pepper, to taste
■1 cup Cheddar Cheese, Freshly Grated

Preheat oven to 400 degrees.
Spray 8x8 wih pam
Thinly slice potatoes, paper thin
In a separate bowl, whisk together seasonings, milk, flour and butter
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Crispy Baked Lemon Pepper Chicken

Crispy Baked Lemon Pepper Chicken

• 3 tablespoons butter, melted
• 3 small lemons, juiced
• 1 garlic clove, minced
• 1 tsp mrs dash salt free lemon pepper seasoning
• Sprinkle in some seasoned salt
• 1 cup panko bread crumbs
• 4 (4 ounce) boneless, skinless chicken breast halves

Directions

1. In a shallow dish, combine the butter, lemon juice, garlic, seasonings. Place bread crumbs in another dish. Dip chicken in butter mixture, then coat with crumbs. Repeat. 
2. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with remaining butter mixture. Bake, uncovered, at 350 degrees F for 25-30 minutes or until juices run clear.