Crockpot BBQ Ribs

The most simple of ingredients make for really good crockpot ribs.  I'm guessing it's the pairing of the Beer and Italian Dressing - etiher way, they're very good.

1 cup - Italian Dressing
3/4 cup - Beer
2 T - Brown Sugar
1 - 16oz bottle BBQ Sauce

Combine all ingredients and pour over ribs in crockpot.  Cover and cook on low for 6-7 hours.

Adapted from: http://www.picklemomskitchen.blogspot.com/

Creamy Italian Chicken

4 -  boneless skinless chicken breast halves
1 - envelope Italian salad dressing mix

1/4  - Cup water

1 - package (8 ounces) cream cheese, softened

1 - can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 - can (4 ounces) mushroom stems and pieces, drained

Hot cooked pasta or rice

Directions

Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours.
In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until a meat thermometer reaches 170°. Serve with pasta or rice.

Originated from:  http://www.tasteofhome.com/

Crockpot Pumpkin Spice Latte's

These were really good - very comparable to Starbucks!

--2 cups milk (I used 1%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee

--garnish with whipped cream (optional)

The Directions.

Add the coffee and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours. Whisk again

Menu - Week of November 1st

Sunday Breakfast - Caramel Rolls & Crockpot Pumpkin Latte's
Sunday Dinner - Italian Meatball Soup with Garlic Bread
Monday - Chicken Breasts with Feta & Tomato with Sweet Potato Fries
Tuesday - Cheesey Chicken and Rice Casserole
Wednesday - Steak and Goat Cheese Quesadillas with Spanish Rice
Thursday - Garlic Ranch Biscuit Pot Pie
Friday - BBQ Chicken and Carmalized Onion Ranch Spaghetti with Garlic Bread

Caramel Rolls

When Brandon and I got married one thing that was really important to us was starting new traditions as a family - these rolls are part of our Christmas Day Tradition as I've made them every Chrismtas Day since we've been married.

Move over Cinnabon - these are amazing!

3/4 c - White Sugar
3/4 c - Brown Sugar
1/2 c - Margarine
3/4 c - Vanilla Ice Cream
1 bag - Frozen Cinnamon Rolls
Whole Pecans (optional)

Bring above ingredients to a boil and boil for 1 minute.  In a 9 x 13 greased pan, spring whole pecans on bottom (if desired).  Lay 12 frozen cinnamon rolls evenly over pecan (or bottom of pan).  Pour hot sauce over rolls.  Cover with waxed paper and let rise on counter overnight.  Bake at 350 degrees for 25-30 minutes.  Invert pan onto cookie sheet and serve.

Oreo Ice-Cream Cake

This is one of those desserts that I have to physically restrain myself from eating the entire thing....in one sitting.  It's that good.

1 - package Oreo Cookies
1/3 cup - Butter (softened)
1/2 gallon- Softened Vanilla Ice Cream
1 Jar - Fudge Topping
1 Jar - Caramel Topping
1 - 8 oz Cool Whip (a bit thawed)
Peanuts (optional)

Crush cookies and mix with softened butter to make a Crust.  Line a greased 9 x 13 pan with crust/cookie mixture and Spread Ice Cream on top.  Pour Fudge and Caramel on top of Ice Cream and spread evenly.  Let Cool Whip thaw and spread on top.  Sprinkle additional oreos (and peanuts) on top.  Let Freeze until set.

Heath Bar Cake

Yummmm!!  A family favorite here.  Also known to some as Better Than Sex Cake.  Doesn't matter what you call it - I call it: amazing.

Ingredients (Cake):
1 White Cake Mix (no pudding)
1 Large Box Instant Chocolate Pudding
2 - Eggs
2 cups Water

Mix all ingredients and put into a greased 9 x 13 plan.  Bake at 350 degrees for 30-35 minutes (or until toothpick comes out clean).

Ingredients (Frosing):
1/4 cup - Butter
1 cup - Powdered Sugar
1 - 8 oz tub Cool Whip

Mix Butter and Sugar and then fold mixture into cool whip.  Once cake is completely cook - frost and top with 3-4 crushed Heath Bars.

Sugar Cookies

My mom used to make these every Christmas and I can remember sneaking into our garage (where she would keep them cold) to steal them even after we had had our evening snack.  They are simply divine and are my favorite cookie recipe I have.

Ingredients:
1 cup - Butter
2 cups - White Granulated Sugar
1 cup - Cooking Oil
2 - Eggs
Dash Salt
2 tsp - Almond Flavoring
5 cups - Flour
2 tsp - Baking Soda
2 tsp - Cream of Tartar

Cream butter and add White Sugar, Oil, Eggs, Salt and (1 tsp) Almond Flavoring.  Once mixed add:  Flour, Baking Soda, Cream of Tartar and (1 tsp) almond flavoring.

Refridgerate Dough for 1 Hour then roll into balls and coat with sugar (place white sugar in a ziplock bag and drop balls in to coat).  Add balls to cookie sheet and smash with a fork.  Cook at 350 degrees for 8-10 minutes.

Chocolate Chip Cookies

Yes, I understand that everyone and their dog has a Chocolate Chip Cookie recipe.  However, this is my mom's and I have yet to find another recipe that is better.  The secret - a package of instant vanilla pudding.  The pudding gives the cookies an immense amount of moistness - an integral component of a great cookie!

Ingredients:
2 1/4 cup - Flour
1 Tsp - Baking Soda
1 Cup - Butter (softened)
1/4 Cup - White Granulated Sugar
3/4 Cup - Brown Sugar
1 Tsp - Vanilla
1 pkg - Instant Vanilla Pudding
2 - Eggs
1 - 12 oz package Chocolate Chips

Cream sugars, eggs, vanilla and butter.  Add Flour, Baking Soda and Pudding.  Mix all ingredients.  Stir in Chips.  Bake at 350 degrees for 8-10 minutes.

Chicken Stew with Gnocchi

I have to say - this wasn't very good.  Yes, you read that right...not very good at all, it was very bland.  Why am I posting it then?  Because it had all the correct ingredients for great baby food for Drake!  So, I puree'd it and put it into my baby food containers and there you go - 1 week of food for the little man.  I picked out as many of the onions I could find and he loves it!

• 3 medium parsnips, peeled and cut into 1/2-inch pieces
• 2 large carrots, cut into 1/2-inch slices
• 2 celery ribs, chopped
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 4 green onions, chopped
• 3 pounds bone-in chicken thighs, skin removed
• 1/2 teaspoon dried sage leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups Progresso ® Chicken Broth
• 1 cup water
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 1 package (16 ounces) potato gnocchi

Directions

• Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6 hours or until a meat thermometer reads 180°.
• Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker.
• Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. Season with hot pepper sauce if desired. Yield: 8 servings (3 quarts).

Creamy White Chicken Chili

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) Progresso ® Chicken Broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
• Remove from the heat; stir in sour cream and cream. Yield: 7 servings.

Originated from: Taste of Home

Tomato and Feta Chicken

I have to admit - this was a "oh, crap what are we going to have for dinner" experiment.  I had on-hand 2 chicken breasts, 1/2 a package of feta to use up and 1/2 a can of diced tomatoes to use up .....put them together and PRESTO!  This was good.  I mean good.  The husband wanted seconds, good.

Ingredients:
2 - Boneless Skinless Chicken Breasts
1 cup - Italian Dressing
1/2 package - Feta Cheese
1/2 can - Diced Tomatoes (with olive oil and garlic)
Lemon Pepper Seasoning
Salt
Pepper
1 Tbs - Lemon Juice

Marinate the chicken in the Italian Dressing for as long as possible.  Season chicken with Lemon Pepper, Salt and Pepper.  Place chicken in baking dish (pour leftover marinade into dish along with tomato juices) and pour Lemon Juice over chicken.   Top with Feta and Diced Tomatoes.

Cover and bake at 350 for 45 minutes.

Taco Pie

Not for the calorie conscious....but oh so good!

1 tube - Crescent Rolls
1 lb - Ground Beef/Turkey
2 cups - Shredded Cheddar Cheese
1 cup - Sour Cream
1 package - Taco Seasoning
Doritos

Unroll crescent rolls into the bottom of an 8" or 9" pan.  Brown meat and add taco seasoning.  Combine meat and sour cream.  Pour mixture on top of crescent rolls.  Add cheese then doritos.

Bake covered for 15 minutes.  Uncover and bake for 5 additional minutes.

Crock-pot Mongolian Beef

This recipe combines two of my favorite things - Chinese Food and my Crockpot!

• 1 lb beef flank steak, sliced thinly across the grain
• 1 medium yellow onion, sliced thinly (about 1 cup)
• 1/2 cup light soy sauce
• 1/2 cup dry sherry
• 1/2 cup chicken broth
• 1 tablespoon minced garlic
• 2 tablespoons hoisin sauce
• 2 tablespoons  dark brown sugar
• 1 tablespoon ground ginger
• 1/2-1 teaspoon red pepper flakes
• 1/4 cup cornstarch
• 1 cup cut scallion, in 1 . 5 inch pieces (green onions)
• 1/3 cup fruity white wine

Directions:

Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside. Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.  Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.  Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir. Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.

Pumpkin Chai Blondies with Spiced Cream Cheese

These were pretty good!  A subtle amount of pumpkin - a perfect amount for those that love pumpkin and the rest that just "enjoy" it!   These were a welcomed break from traditional pumpkin bars.

 

For the blondies:

1 c. unsalted butter, softened

1 c. granulated sugar

3/4 c. dark brown sugar

4 large eggs

1 1/4 c. pumpkin puree

1 TBSP pure vanilla extract

2 1/2 c. all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cardamom

1/2 tsp. freshly-grated nutmeg

1/4 tsp. ground cloves

1/2 tsp. salt

1 c. toasted chopped pecans

1/4 c. crystallized ginger, finely chopped

For the frosting:

6 oz. cream cheese, softened

4 TBSP unsalted butter, softened
1 1/2 c. confectioner's sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

Directions:

1.  Preheat oven to 350 degrees Farenheit.  Line a 13x9-inch baking pan (preferably with square corners) with foil or parchment so you have an overhang on all four sides.  Spray with baking spray.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars at medium-high speed until pale and fluffy, about three minutes.

3.  Decrease speed to medium and add eggs, one at a time, beating well after each addition.  Add pumpkin and vanilla, beating until combined.

4.  In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, nutmeg, cloves, and salt.

5.  Add dry mixture to butter mixture, mixing only until combined.  (Batter will be quite thick.)  Stir in pecans.

6.  Spoon batter into prepared baking pan and smooth with a spatula.  Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean.  (The bars should be fulled cooked on the bottom and have a slightly undercooked texture near the top.)  Place on top of a wire rack and allow to cool in the pan for 20 minutes, then lift out of pan and allow to cool completely.

7.  To make the frosting, combine all ingredients in a bowl and beat on high speed until fluffy, about two minutes. 

8.  Frost blondies when they are completely cooled and top with crytallized ginger.  Cut into 20-30 bars, depending on desired portion size.  Store in a airtight container in the refrigerator for up to two days.

Adapted from: http://kelseysappleaday.blogspot.com/

Barbeque Meatloaf

Ingredients

• 1 1/2 pounds ground beef
• 1 cup fresh bread crumbs
• 1 onion, diced
• 1 egg, lightly beaten
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 (8-ounce) cans tomato sauce
• 3 tablespoons vinegar
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1/2 cup water, to thin sauce if necessary

Directions

Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Originated From: Paula Deen

Taco Soup

2 pounds ground beef

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can pink kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (4 1/2-ounce) cans diced green chiles

1 (4.6-ounce) can black olives, drained and sliced, optional

1/2 cup green olives, sliced, optional

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Originated From:  Paula Deen

Crockpot Stuffed Flank Steak

--1 or 2 pieces of flank steak
--1/2 cup honey
--1/2 cup soy sauce
--1 green apple
--1/3 cup raw almonds
--1/2 block feta cheese
--2 chopped garlic cloves

The Directions.

Marinate the flank in the honey and soy sauce overnight in the refrigerator, or for as long as you can (I did about 4 hours).

In a mixing bowl, combine the feta cheese, the chopped garlic, a chopped (doesn't need to be peeled) green apple, and the chopped almonds (psst. the almonds were measured out before they were chopped).

Dump the flank steak and all the juice into your crockpot. Carefully pull out the piece of meat, and put it on a cutting board. Put a handful or two of the filling in the middle of the flank, and roll it up. You will have extra garlic, feta, apple, and almond mixture. It makes great salad topping--or use it to fill up another piece of meat.

Place the meat seam-side down into your crockpot. If you'd like to secure the meat with twine or skewers, go for it.

Cover and cook on high for 4 hours, or on low for 6-7. I cooked ours on high for exactly 4.

Slice carefully, and serve. If the meat unrolls a bit, you can stick it back together with toothpicks to present nicely. Or don't worry about it---it's gonna get all chewed up anyway

Best-Ever Chili

Cooking time 4-5 hours

Ingredients:
1 lb  - Ground Beef
1 lb - Italian Sausage
1/2 lb- Bacon
1  - chopped White Onion
1/2 - Green Pepper (diced)
2-15oz cans dark red kidney beans
1 - 16 oz. can light red kidney beans
1 - 16 oz can pinto beans
1 - 16 oz can pork and beans
1 - 15 1/2 oz can sloppy joe mix
1 - 14 1/2 oz can diced tomatoes (drained-reserve juice)
1 can - Tomato Juice
1/4 c. Brown sugar
1 Tbs - Worchestshire
1 Tb - Garlic (minced)
1 Tb - Oregano
2 tsp - Cumin
1 tsp - Salt
1 tsp - Pepper
1 tsp - Basil
1 tsp - Cayenne Pepper
1 tsp - Paprika
1 tsp - White Sugar
Chili powder to taste


Brown ground beef, sausage, onion, bacon and green pepper. Drain. Combine meat mixture with remaining ingredients in a slow cooker. Use 1/2 of tomato juice. Cover and cook on high until chili is heated through. (about one hour) Reduce heat to low and cook 2-4 hours. Add remaining tomato juice if needed.

Chicken, Corn and Potato Chowder

3 slices bacon
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 cloves garlic, minced
1 can (4 oz.) diced green chiles
5 1/4 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes
1 cup frozen whole-kernel corn
1 can (14 oz.) creamed corn
1/2 cup all-purpose flour
2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for serving
1/4 teaspoon cayenne pepper
salt and pepper to taste
thinly sliced scallions or chopped cilantro, for serving

Directions:
-Cook bacon in a large sauce pan over medium heat until crispy.  Remove the bacon to a paper towel lined plate and set aside.
-Add chicken, onion, bell pepper and garlic to the pan with bacon drippings.  Cook, stirring occasionally, for 5 minutes.  Add diced green chiles and continue to cook 1 minute longer.
-Add chicken broth and potatoes and bring to a boil.  Reduce heat, cover and simmer for about 20 minutes, or until the potatoes are tender.
-Add both frozen and creamed corn and stir to combine.
-Place flour in a medium bowl and gradually whisk in milk.  Add the mixture to the soup and bring up to medium heat.  Cook for about 15 minutes, stirring frequently, until the soup has thickened.
-Add the cheese and cayenne.  Taste for seasoning and add salt and pepper if needed.
-Ladle into bowls and serve with desired toppings.
-To make tortilla strips, brush corn tortillas with olive oil.  Cut into strips and sprinkle with seasoning salt.  Bake for about 10 minutes in a 350º oven.

Serves 6-8 (We had two dinner sized portions and several smaller lunch portions.)

Originated from: http://www.cooklikeachampion.blogspot.com/

Buffalo Chicken Lasagna

--uncooked traditional lasagna noodles (I used Tinkyada brand)
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into.

Originated From: http://www.crockpot365.blogspot.com/

Goat Cheese and Apple Chicken

1 chicken breast, halved
3/4 cup Saltine cracker crumbs
1/2 tsp garlic salt
1 egg
2 Tbsp olive oil
3 oz goat cheese, at room temperature
1/2 an apple chopped
Salt
Pepper
Maple syrup

Preheat oven to 250 degrees F. Line a baking dish with aluminum foil and spray with cooking oil. 

Season chicken with salt and pepper. In a small bowl combine the cracker crumbs and garlic salt. In another small bowl whisk the egg with a fork. Dip the seasoned chicken into the egg and then the cracker mixture.

Over medium heat, add the oil and then cook the chicken until brown and crispy and cooked through. Place the chicken on the baking dish.

In another small bowl combine the goat cheese and the apples. Spread mixture evenly over the chicken breasts. Drizzle with maple syrup.

Bake for about 20 minutes or until cheese is warm and browned. Remove from oven.

Drizzle with more maple syrup. Serve and enjoy!
Originated From: http://www.confessionsofcityeater.blogspot.com/

Cheese Enchiladas with Tomatillo Sauce

6  - Medium Sized Tomatillos
1 1/2 cups - of Water or Chicken Broth
6  - Garlic Cloves (peeled)
2 - Bunches Green Onions (chopped and reserve some for garnish)
1 or 2 - Small Cans Mild Green Chilies (depending on your "heat" preference)
1 small can diced tomatoes
leaves of one bunch cilantro
juice of two fresh limes
1 can refried beans
6 corn or flour tortillas
3 cups shredded cheese - Mexican blend or Monterey Jack.
1 lb. Ground Beef (optional)
1 lb - Boneless Skinless Chicken Breasts (optional)

Remove tomatillo husks, wash and quarter and place in large frying pan. Add water, and garlic and bring to a boil. Reduce heat and cook over medium heat for 15 minutes until tomatillos are very soft.

Carefully pour contents of pan into food processor. Add cilantro, green onions, chilies, tomatoes and the lime juice. Process in bursts until well blended. Return to pan over low eat and let cook on low for a few minutes to blend flavors.

Grease an 8 x 8 casserole dish. Spread a thin layer of the sauce on the bottom of the dish. Take a tortilla and with a knife spread a layer of refried beans. Add 1/3 cup cheese, and carefully roll up tortilla and place in dish. Repeat until casserole dish is full. Pour tomatillo sauce over rolled tortilla's and sprinkle with remaining cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and dish is heated through.

Let sit for 10 minutes and serve.
Original Recipe:  http://www.themerlinmenu.blogspot.com/