Creamy Crock Pot Chicken

I saw a similar recipe in a magazine but I made some changes to it. I cooked it for dinner yesterday & it was like a variation of a chicken pot pie.

Ingredients
3-4 boneless, skinless chicken breasts
14 oz chicken broth
1 can chicken gravy
1 can green beans
1 can sliced carrots
1/3 c cold water
2 tbsp corn starch
1 small can french fried onions

Directions
Place chicken, broth, gravy, green beans & carrots in crock pot. Cook on low for 4-5 hours. Mix cold water & corn starch. Stir into crock pot. Sprinkle with french fried onions. Cook on high for 15 minutes until sauce thickens. Serve over mashed potatoes.

Buffalo Chicken Nacho Dip

This recipe comes from my sister, Becky, in Kentucky.  We all LOVE this dip.

Ingredients
2 cans Tyson chicken
8 oz cream cheese, softened
1 jar of Hooter's wing sauce (medium) - must use Hooter's
1 c shredded cheddar cheese

Directions
Drain chicken and heat it up in a pan. Add cream cheese and wing sauce. Keep stirring to mix well. Bring to a simmer. Transfer to a glass dish and sprinkle the shredded cheese over the top. Serve with tortilla chips or little baguettes.

Crock
pot instructions: mix chicken, cream cheese and Hooter's sauce in crock pot. Cook on low until warm and well mixed. Sprinkle top with shredded cheese. Allow to melt. Serve warm.


Recipe courtesy: Becky F of Kentucky

Mexican Cheese Dip

My sister was looking for a cheese dip for the big Kentucky Wildcat Bowl Game so I sent her the one everyone seems to like.


Ingredients
1 # Velveeta cheese
1 # ground chuck
1 jar salsa (mild, medium or hot, according to taste)

Directions
Cut cheese into pieces & put in crock pot. Brown meat & put in crock pot. Add salsa. Heat on low until cheese is smooth. Serve with tortilla chips.

Chocolate Covered Pretzels

Ingredients

Chocolate bark coating (example pictured above - milk or white chocolate, whichever you prefer)

Pretzels (any version works)

Directions

Break candy bark into pieces (I usually start with using half of the package) & melt over a double broiler. If you don't have a double broiler you can melt in the microwave according to the package directions. Dip pretzels in chocolate. Allow pretzel to drain before placing on a wax paper lined baking sheet. After you have a few done, sprinkle with any kind of candy or sprinkles. This year I used the holly sprinkles. You can also melt the white chocolate bark & drizzle on the pretzels. Allow chocolate to harden & then place in bags. I found the cute pretzel gift bags last year on clearance at Joanne Fabrics. These make the perfect little gifts for teachers, classmates & friends. The kids love them!

How to Boil an Egg

I can never remember how to simply boil an egg. I have to look it up every single time I make them. I decided to add this to the blog in case there are others in the same boat.

Step 1
Place eggs in the saucepan, it does not matter if it is 2 or 12 eggs, this way works. Just cover them with cold water, not too deep. Do NOT salt the water. Place on burner on HIGH heat.

Step 2
Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes.

Step 3
When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes.

Step 4
When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. They will peel best if you set them in the refrigerator for about 1/2 to 1 hour, but you can eat them now!

Pizzelles

I have been eating pizzelles for as long as I can remember. Many of you probably have never heard of them. Growing up in NE Ohio we were surrounded by people with different heritages (we are Scotch Irish). One that was represented largely...Italian. We had many, wonderful Italian friends. The Pizzelle is an Italian cookie that is like a small, crispy, flat waffle. When we lived in Ohio they were easy to find, but moving south it was not so. They require a special "maker" so I couldn't just whip them up in the kitchen. We missed those cookies until my mom found a small pizzelle maker (pictured below). Now I have been making pizzelle cookies for several years. The batter is very easy to make, but I will warn you it takes some time to make them. I only have an iron that bakes 2 at a time. But my family will tell you they are worth it.

Ingredients
6 eggs
1 1/2 c sugar
1 c melted margarine, cooled
1 tbsp vanilla or anise extract (the original flavor of pizzelles is anise, but not many people like black licorice)
3 1/2 c cake flour
4 tsp baking powder

Directions
Beat eggs, add sugar gradually - beat until smooth. Add cooled margarine & vanilla (or anise). Add flour & baking powder - beat until smooth. By teaspoons, place batter on pizzelle iron. Cook for about 40 seconds or until golden in color.

Here is my pizzelle maker (visit Amazon to purchase one)

The batter is thick like a pancake/waffle batter.

Drop batter by the teaspoon onto the hot iron.


Pizzelle are golden when done
(as you can see I can never get the exact amount of batter to make the perfect pizzelle)

Peanut Butter Temptations

These are one of the best cookies to eat right out of the oven. Even after they cool off you can warm for a few seconds in the microwave!

Ingredients
1/2 c butter
1/2 c peanut butter
1/2 c sugar
1/2 c brown sugar
1 egg
1/2 tsp vanilla
1 1/4 c self rising flour
48 mini peanut butter cups

Directions
Cream butter, peanut butter, sugars, egg & vanilla. Stir in dry ingredients. Roll dough into one inch balls. Press into mini muffin pans. Bake at 350 degrees for 10-12 minutes. Remove from oven & press one candy into each. Allow to cool before removing from pan.

Mexican Sugar Cookies

I love this simple cookie recipe. It's good for Christmas or any other time of the year.

Ingredients
3/4 c vegetable oil
2 eggs
1 1/2 tsp vanilla
1 1/4 c sugar
2 c self rising flour
1 1/2 tsp cinnamon

Directions
Beat oil, eggs & vanilla. Add 1 cup of sugar. Beat until smooth. Add flour. Stir until soft dough forms. Combine 1/4 cup of sugar & cinnamon in a separate bowl. Drop spoonfuls of dough into the sugar & cinnamon sugar mixture. Roll into balls. Place on a greased cookie sheet. Flatten with the bottom of a glass. Bake at 400 degrees for 4-6 minutes. Cool on wire rack.

Bake Fest 2009

I am on a roll with the baking. I spent Saturday making the following (click on cookie name for recipe):

Buckeyes

Peanut Butter

Sugar (best ones you will ever taste)

Mexican Macaroni

This recipe comes from one of my long-time, best friends, Tammy. She was the first friend I ever made when I moved to GA 14 1/2 years ago. This fall, she & her family moved to VA. It has been difficult not to have her around anymore. Phone calls, emails & text messages just aren't the same. I can't wait to try her new favorite recipe.

Ingredients
8 oz package (uncooked) elbow macaroni
10 oz can diced tomatoes and green chilis (undrained)
1 can cream of mushroom soup (undiluted)
1 c of water
8 oz sour cream
4.5 oz can chopped green chilis
2 c Mexican four cheese blend

Directions
Stir together first 6 ingredients in a bowl, stir in 1 1/2 cups of cheese. Pour mixture into greased crockpot. Top with remaining 1/2 cup of cheese. Cook on low for 4 1/2 hours.

Orzo with Parmesan & Basil

You can't get much easier than this yummy meal addition. This side dish kicks a flavorful punch! You will help yourself to seconds. Pair this with Pizza Pork Chops for a quick, delicious meal that will have your kids & any other picky eaters saying "MMMMMMM".


Ingredients
1 c uncooked orzo pasta (Do not be intimidated by the word "orzo". It is a just tiny pasta noodle that can be found in the same aisle as all your other pastas.)
2 tbsp butter
1 can (14-1/2 ounces) chicken broth
1/2 c grated Parmesan cheese
2 tsp dried basil
1/8 tsp pepper




Directions
In a large skillet, saute orzo in butter for 3-5 minutes or until lightly browned.
Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until liquid is absorbed and orzo is tender. Stir in the Parmesan cheese, basil and pepper.



Recipe courtesy: Simple & Delicious

Pizza Pork Chops

Ok, before you turn your nose up or have serious doubts about this concoction my kids were saying mmmmmmmmmm from the first bite! Seriously, this will be made over & over. It gives a nice, new twist to pork chops. Pair it with Orzo with Parmesan & Basil for a big party in the mouth!

Ingredients
2 c sliced fresh mushrooms
2 tbsp butter
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
2 c marinara or spaghetti sauce
16 slices pepperoni
1 cup (4 ounces) shredded mozzarella cheese



Directions
In a large skillet, saute mushrooms in butter until tender (I am the only one in my family who likes mushrooms so I did not use them this time). Remove and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, brown chops in oil on both sides; drain.
Add marinara sauce; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a meat thermometer reads 160°, turning once. Layer pork with pepperoni, mushrooms and cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted.

Recipe Courtesy: Simple & Delicious

Cookie Baking is Underway

Do you realize that Christmas Day is a little over 2 weeks away!? My baking officially started yesterday with gingerbread. I love gingerbread cookies. Check out my no fuss recipe below:

Gingerbread Cookies

Kristy's Sweet Potato Casserole

So before Thanksgiving I was looking for a new twist to the sweet potatoes. Last year we visited my sister & family in TN. Her neighbor, Kristy, brought over a sweet potato casserole that was delicious. So this year, when we went to my sister's new house in KY, we made the dish. Now that we made it, we are looking forward to the next time (with the addition of a crunchy bottom). It was a HUGE hit! We did not have a single leftover to throw out.

Ingredients
6-8 large sweet potatoes
1/2 c brown sugar
1/2 c butter, softened
1/2 c granulated sugar
1 tsp vanilla
1 tsp cinnamon

Directions
Scrub potatoes under running water. Place whole, unpeeled potatoes in a large pot. Add water to sufficiently cover. Boil potatoes until done (I test them for doneness by sticking them with a fork. When they are easy to pierce they are done). Drain water. Remove skin from hot potatoes. I found the easiest way to remove the skins was by holding the potato with an oven mitt. The skins should slide right off. Place potatoes & rest of ingredients in a large mixing bowl (or place back in the pot). Mix until all ingredients are combined & potatoes are smooth. At this point you will need to taste & add butter & granulated sugar as needed. Sweet potatoes can vary in the level of sweetness so that is why you will need to taste & add sugar, if needed. We only had to add a little more sugar to ours. Now you are ready to put the potatoes in a baking dish. This dish can be prepared & placed in the refrigerator until ready to bake. Bake at 350 degrees until heated through. Add marshmallows to the top & broil until lightly brown. YUM-O!!! Next time I am going to put together a crumb bottom using butter, brown sugar & cinnamon (If I liked pecans I would add some of those too). I can't wait!

I did not take a picture of the dish by itself, but in the one below it is just under my husband's plate (we do a very informal meal, buffet style & even use what we call "trays" for our plates - LOL).