Slow Cooker Fiesta Chicken Burrito

This is easily the best chicken burrito I have ever had. It's an awesome blend of spices which had just enough hotness for a mild disposition as mine but still satisfied my husband's need for spice. I substituted 1 10 oz can of cream of chicken soup for the cream cheese this recipe calls for and it turned out great.

Makes: 8 servings.

Ingredients:

• 1-1/2 pounds boneless skinless chicken breasts
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 3 tablespoons ground cumin
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• Dash cayenne pepper
• Dash crushed red pepper flakes
• 1 package (8 ounces) reduced-fat cream cheese
• 8 flour tortillas (8 inches), warmed
• Optional toppings: sour cream, shredded cheddar cheese, shredded lettuce and chopped tomatoes

Preparations:

1. Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine the corn, beans, tomatoes, and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker. Stir in cream cheese. Cover and cook 15 minutes longer or until heated through.
3. Spoon 3/4 cup chicken mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. 

Leftover Turkey Salad Sandwich

Smith's (Kroger Co) had buy one frozen turkey, get on frozen turkey free. It was too good of a deal to pass up so it's nearly February and I'm still looking for new ways to use up leftover turkey. This made quite the yummy sandwich. :)

Makes 4-5 sandwiches

Ingredients:

• 2 cups cooked turkey, cut into small pieces
• 1/4 cup mayonnaise
• 1 tablespoon Honey Dijion mustard
• 4 celery stalks, cleaned and chopped
• 1/2 cucumber (large), chopped
• 1/4 cup dried cranberries
• 1/8 teaspoon ground Sage
• 1/8 teaspoon onion powder
• 1/8 teaspoon Cayenne pepper (if you like a little kick)
• 8 slices of whole wheat bread
• A shake of salt and pepper

Preparations:

1. Combine all ingredients in a large bowl. Stir really well.
2. Place mixture on bread slices (evenly distributing it) and serve cold. 

Tailgating Recipes

In previous years, I haven't posted recipes in honor of the Super Bowl so I'm more than making up for it this year. Below is a collection of recipes that is sure to help you keep your "fans" satisfied during the game. (And since the Seahawks aren't playing - I'm not rooting!)

• The Food Network's best tailgating recipes
• Betty Crocker's Slow Cooker Dip recipes
• Recipe.com's Chicken Wings
• My Recipe's Tailgating Desserts

Kellog's Rice Krispies Treats

Rice Krispies treats rock! They're easy to make and are an awesome treat for the approaching game day...
I used my giant marshmallows that I purchased for $.99. They really aren't practical for putting in a cup of hot chocolate so this was a very good use for them.

As a tip, I used a cake server (sprayed with butter flavored Crisco spray) to cut the treats after refrigerating them. Hot water helped me get the marshmallow residue out of the pan. Be careful to stir the mallows consistently so they don't burn.

Ingredients:

• 6 cups of Rice Krispies cereal
• 3 tablespoons of butter or margarine
• 1 - 10 ounce package of marshmallows

Preparations:

1. Melt marshmallows and butter over medium heat. Stir constantly.
2. Remove from heat and add 6 cups of cereal. 
3. Press mixture into 13x9 pan. Cool for a couple of hours (preferably in the fridge) and cut evenly.

Broccoli Bacon Frittata

Just when I thought I could finally say goodbye to the frittata phase, my husband decides that he just has to have this frittata! (It could be worse, right? I mean, he could be obsessed with liver and onions...)

This was good. A little greasy but still good. I'd label this chick food done the "man" way.

Ingredients:

• 3 eggs
• 2 tbsp. milk
• 1 cup broccoli florets
• 1/2 teaspoon Oregano
• 2 strips bacon, cooked and crumbled
• 1 oz. Italian cheese blend, grated
• Bacon fat, oil or butter, for cooking
• Salt and pepper to taste

Preparations:

1. Preheat oven to 450 degrees.
2. Steam broccoli florets for approximately 3 minutes, or until just beginning to soften.  Set aside.
3. Whisk together eggs, milk, 1/2 of the cheese, salt, oregano and pepper.  Add cooking oil of your choice to a small skillet over medium heat. 
4. Toss in broccoli and bacon, tossing several times to ensure even distribution. Mix in egg mixture.  cover with remaining cheese and bake at 450 degrees.

Slow Cooker Rocky Road Chocolate Cake

This cake was so delicious! My only disappointment was in not being able to take a really good picture of the finished result. I made this for company and there just was not enough time to fix the lighting. If you want to see a good picture, check out My Recipes. I don't think this recipe originated there however, it's one of several places it's posted on the web.

I learned one valuable lesson from making this cake - never add melted, hot butter while the mixer is whipping around the bowl on high. It flew everywhere!

Ingredients: 

• 1 (18.25-oz.) package German chocolate cake mix
• 1 (3.9-oz.) package chocolate instant pudding mix
• 3 large eggs, lightly beate
• 1 cup sour cream
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract
• 3 1/4 cups milk, divide
• 1 (3.4-oz.) package chocolate cook-and-serve pudding mix
• 1/2 cup chopped walnuts
• 1 1/2 cups miniature marshmallow
• 1 cup semisweet chocolate morsels

Preparations:

1. Beat cake mix, instant pudding, eggs, sour cream, butter and vanilla. Add 1 1/4 cups milk at medium speed with an electric mixer 2 minutes 
2. Pour batter into a lightly greased 4-qt. slow cooker. (I used a 6 qt since my son broke my 4qt.)
3. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
4. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
5. Turn off slow cooker. Sprinkle cake with walnuts, marshmallows, and chocolate morsels. 
6. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

Betty Crocker's Layered Peanut Butter Bars

I didn't have a peanut butter cookie mix so I substituted a chocolate chip one instead. I figured that made this a little more similar to my Nestle Peanut Butter bars that I have posted previously.  As you can see in my picture below, the mix did NOT cover the bottom of a 13x9 inch pan. I'd use a smaller one if I had it to do all over again.

Ingredients:

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg

Filling

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 2 cups powdered sugar
• 2 teaspoons milk

Frosting

• 1 cup semisweet chocolate chips
• 1/4 cup butter

Preparations: 

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
3. In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cookie base.
4. In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

Sorry this isn't a better picture. I was pressed for time as usual. :)

Rachael Ray's Banana Chocolate Chip bread

I love banana bread. I think that I keep buying bunches of bananas just so I have an excuse to make banana bread when they turn very ripe. This recipe is easy and doesn't take long if you're pressed for time. This recipe makes one loaf.

Ingredients:

• 1/4 cup vegetable oil
• 1 1/2 cups flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 3 bananas, mashed (1 cup mashed banana)
• 1 cup chocolate chips

Preparations:

1. Pre-heat the oven to 350°F .
2. Grease and flour a 8 1/2-inch x 4 1/2-inch loaf pan (or use baking spray, such as Baker's Joy brand).
3. In a large bowl, whisk together the flour, salt, sugar, baking soda and salt. Mix in the oil, bananas and eggs. 
4. Stir in the chocolate chips and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 70-80 minutes. 
5. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

Food.com's Bacon Potato Frittata

My husband is still really into frittatas. I think they're okay as long as they are served with salt and salsa. I picked this recipe because I wanted to get rid of some potatoes before they went bad.

Ingredients:

• 4 slices bacon, cut into 1/2 inch pieces
• 2 medium potatoes, cut into 1/4 slices
• 6 large eggs, lightly beaten
• 1/4 cup milk
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 1/2 cups grated parmesan cheese
• 1/2 cup thinly sliced green onions
• 2 teaspoons finely snipped fresh basil or 2 teaspoons dried basil, crushed
• salsa (optional) or sour cream (optional) 

Preparations:

1. Using a large, nonstick skillet, cook bacon pieces until crisp.
2. Reserve 2 T. of bacon drippings.
3. Drain bacon pieces on paper towel.
4. Add potato slices to skillet with reserved bacon drippings.
5. Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
6. Turn potato slices over and turn down heat to prevent over-browning (if necessary).
7. In large bowl, beat eggs, milk, pepper, and salt until combined.
8. Stir in cheese, green onion, and basil.
9. Set aside.
10. Spread cooked potatoes in an even layer over the bottom of skillet.
11. Sprinkle the bacon over the potatoes.
12. Pour in egg mixture.
13. Cover, reduce heat to medium low.
14. Cook 15 to 20 minutes until top surface of egg is set.
15. Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
16. Loosen edges of frittata from pan, carefully invert onto large serving plate.
17. Cut into wedges.
18. Put a dollop of sour cream or salsa on top right before serving, if desired.

Chocolate Zucchini Brownies

Jessica Seinfeld wrote a cookbook that encourages sneaking vegetables into whatever food you can. I made this recipe to see how zucchini in brownies tasted. It was good but very rich. This makes an ideal dessert for when company comes over and would be very tasty served with vanilla ice cream.

Ingredients:

• 1/2 cup vegetable oil
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
  
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
  powder
  
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
  
• 2 cups shredded zucchini
• 1 cup dark chocolate baking chips

Preparations:

1. Preheat oven to 375 degrees.
2. Grease and flour a 13x9 inch pan or spray with cooking spray.
3. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and chocolate chips. Spread evenly into the prepared pan.
4. Bake for approximately 30 minutes or until knife cut into center of brownies comes out cleanly.

Better Recipes Easy Chicken Enchiladas

I love Mexican food! But I'm on a budget and my son is going through this phase where he screams randomly and throws food. So really, I don't want to eat out until he gets some table manners or I get a babysitter. :)


Ingredients:

• 2 1/2 cups chicken, cooked and chopped
• 1 - 10 3/4 ounce can of condensed cream of chicken soup
• 1 - 8 ounce package of shredded colby & monterey jack cheese, divided
• 1 cup sour cream, divided
• 1/4 cup chopped cilantro, divided
• 12 medium sized flour tortillas
• 1 1/2 cups salsa

 Preparations:

1.  Mix chicken, soup, 1 cup of cheese, 1/2 cup sour cream and 3 tablespoons of cilantro until it's well blended.
2. Spoon mixture evenly into tortillas and roll up. Place in baking dish that's been sprayed with cooking spray. Top with salsa and remaining cheese. 
3. Bake for 25 minutes at 350 or until heated all the way through. 
4. Top with cilantro and sour cream.

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Good luck and thanks for visiting us!

Nestle's Pudding Chip Cookies

I recommend this recipe if you are low on flour and really want some chocolate chip cookies. Also, I learned the hard way why you shouldn't bake cookies on the bottom rack....

Ingredients:

• 1 cup all-purpose flour
• 1 pkg. (4 serving size) instant vanilla, butterscotch or chocolate pudding mix
• 1/2 cup (1 stick) butter, softened
• 1/2 cup packed brown sugar
• 1 teaspoon baking soda
• 1 large egg
• 1 large egg white
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

First batch that was baked on top rack in oven...

Preparations:

1. Preheat oven to 350° F. (I baked mine at 375 degrees for 12 minutes) 
2. Combine flour and pudding mix in small bowl. Beat butter in large mixing bowl on medium to high speed for 30 seconds. Beat in brown sugar and baking soda until well combined. Beat in egg and egg white. Gradually beat in flour mixture. Stir in morsels. Drop dough by rounded teaspoon 2 inches apart onto ungreased baking sheets.  for 10 to 12 minutes or until set. Cool on baking sheets 2 to 3 minutes; remove to wire racks to cool completely. 
3. Bake for 10 to 12 minutes or until set. Cool on baking sheets 2 to 3 minutes; remove to wire racks to cool completely. 

 

Second batch baked on bottom rack. I learned that it makes a difference.

Crock pot Stuffed Green Peppers

Green peppers were on sale for .69 a pound a week ago so I decided to try a new stuffed green pepper recipe. This makes four servings. Use at least a four quart crock pot.

Ingredients:

• 4 large green bell peppers
• 1 medium sized onion, chopped
• 1 lb ground turkey
• 12 ounces of tomato sauce (1 1/2 eight ounce cans)
• 1 pkg Knorr chicken flavored rice and vegetables
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon Cayenne pepper
• 1 cup shredded Mozzarella cheese

Preparations:

1. Remove tops and clean out green bell peppers. Cut tops into small pieces. 
2. Brown turkey over medium heat. Drain grease. 
3. Add onion and green pepper and saute until onions are soft.
4. Pour meat mixture into bowl. Add spices, Worcestershire sauce, tomato sauce and Knorr rice to meat. 
5. Spray crock pot with nonstick spray and turn on low.
6. Fill green peppers with meat mixture. Cook on low for approximately 4 hours. Top with cheese and cook for ten minutes. Serve warm.

Nestle's Oatmeal Scotchies

Smith's had a sale on Nestle baking chips and I had a coupon otherwise, I don't think I would have bought butterscotch baking chips. They were really good though. Kind of like eating a butterscotch candy in cookie form.

Ingredients:

• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 cup butter, softened to room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 cups quick oats
• 1 2/3 cup butterscotch baking chips (or one bag)

Preparations:

1. Mix butter, eggs, sugars and vanilla.
2. Separately, combine flour, baking soda, salt and cinnamon. Add to butter mixture.
3. Slowly add in oats and then baking chips. 
4. Roll into balls and bake at 375 degrees for approximately 13 minutes.

Hershey's Double Peanut Butter and Milk Chocolate Chip Cookies

This is a great recipe if you have a couple of already opened bags of peanut butter chips and milk chocolate chips. I'm not sure what the kids made with the other halves of the bags but I was happy to use these up! This is a small recipe and makes about 2 dozen medium sized cookies.

Ingredients:

• 1/2 cup butter, softened to room temperature
• 3/4 cup sugar
• 1/3 cup peanut butter (go crunchy if you like)
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk chocolate chips
• 1 cup peanut butter chips

Preparations:

1. Combine butter, egg, peanut butter, sugar and vanilla.
2. Separately, mix flour, salt and baking soda.
3. Mix both sets of ingredients. Add chips. 
4. Roll into small balls and bake at 375 degrees for approximately 13 minutes.

Hershey's Peanut Butter Fudge Brownie Bars

Wow! These bars are rich and should be served with vanilla ice cream. :) Note: I made the mistake of cooking the peanut butter chips, butter and condensed milk on too high of a setting. That pot is soaking in my kitchen sink as we speak so make sure to keep the burner just under medium heat and don't get
distracted.

Ingredients:

• 1 cup butter
• 1 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 2/3 cup Hershey's cocoa
• 1/4 cup milk
• 1 1/4 cups chopped pecans
• 1/2 cup butter (for peanut butter topping)
• 1- 10 oz bag Peanut Butter Chips
• 1 - 14 oz can sweetened condensed milk
• 1/4 cup semi-sweet chocolate chips, melted (to be drizzled on top of peanut butter topping)

Preparations:

1. Heat oven to 350°F. Grease 13x9x2 baking pan. 
2. Combine melted butter, sugar, eggs and vanilla in large bowl; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup nuts. Pour into prepared pan. 
3. Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. Melt 1/2 cup butter and peanut butter chips in medium saucepan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth; pour over baked layer.
4. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle bars with melted chocolate; sprinkle with remaining 1/4 cup nuts. 
5. Refrigerate 1 hour or until firm. Cut into bars. Cover; refrigerate leftover bars. About 36 bars.

I don't drizzle well....

Slow Cooker Ham and Navy Bean Soup

If you had ham for the holidays, this is a great leftover idea. It's easy and takes very little time. Watch the water level while this cooks because you may need to add more than 5 cups of water. Below is the original recipe from Allrecipes.com. I didn't have time to soak my beans overnight so I cooked this on low for 7 hours and added an extra cup of water. It turned out great. The ham fell off the bone so I didn't have to cut it up it was the perfect soup for a cold day.

Ingredients:

• 1 1/2 c. dry navy beans
• 5 c. water
• 1 carrot, finely chopped
• 1/4 c. celery, finely chopped
• 1 medium onion, chopped
• 1 (3/4 pound) ham hock, a meaty ham bone, or several pieces of boneless ham
• 1/2 tsp. salt
• dash pepper

Preparations:

1. Soak beans for 12 hours and drain. Put beans in Dutch oven and cover with water; simmer for about 30 minutes. Place all ingredients in a 3 to 5-quart slow cooker. 
2. Cover and cook on LOW for 10 to 12 hours. Remove ham hock and discard skin, fat, and bone. Cut meat in small pieces and place in soup. Beans can be mashed if desired. 

Easy Eggplant Marinara over Thin Spaghetti

Spaghetti is the girls' favorite dish and something that will always get eaten. They also like eggplant so this was my attempt to combine a vegetable with their favorite entree. It was mostly successful. Be sure to fry the eggplant until it's soft.



Ingredients:

• 1 1/2 rolls of Ritz crackers, crushed (use a potato masher or rolling pin)
• 2 eggs, beaten
• 1/2 cup milk
• 1 large eggplant, sliced into even pieces
• 1 - 1lb 8 oz jar of spaghetti sauce
• 1 1/2 cups mozzarella, shredded
• spaghetti, cooked (amount determined how many people you are feeding)
• Olive or Vegetable oil 

Preparations:

1. Combine milk with beaten eggs and whisk.
2. Dip sliced eggplant into beaten eggs and then into the Ritz crackers. Place prepared eggplant on plate. Repeat until all of the eggplant is breaded.
3. Fry eggplant in oil over medium heat. Cook both sides evenly until eggplant is soft.
4. Layer eggplant in 9x13 pan. (Coat with Pam or Crisco spray first)
5. Cover eggplant with spaghetti sauce. Top with cheese.
6. Bake at 375 degrees until cheese is bubbling. (Approximately 12 to 15 minutes.)
7. Cook spaghetti according to directions and drain.
8. Serve eggplant over spaghetti. Salt and pepper to taste.

Creme Brulee from Allrecipes.com

When my husband gets it in his head to make some random dish - there's seriously almost nothing stopping him. In this case, he made this dish twice because he got it wrong the first time. I'd like to point out that the guy who gives me crap about my lousy food pictures, took the really awesome picture below. (Note the sarcasm!) Happy New Year!!!

Ingredients:

(My husband doubled this recipe, poured into it to one large dish, baked for over an hour and broiled for four minutes to get the result above.)

• 2 cups heavy cream
• 1/4 cup white sugar
• 1 pinch salt
• 1 teaspoon vanilla extract
• 3 egg yolks
• 4 tablespoons white sugar

Preparations:

1. Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
2. Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
3. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
   Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
4. Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.

Never Enough Thyme - Lana's Cooking

Hey, here's a new and awesome food website I just came across. Lana has great recipes and beautiful pictures.

She's working checking out - http://www.lanascooking.com/