Sunday, May 1, 2016

Slow Cooker Mac & Cheese


I found this recipe from Six Sisters' stuff!  It is so creamy!! 

Ingredients:

2 cups uncooked elbow macaroni
4 Tbsp butter
2 1/2 cups grated sharp cheddar Cheese
1/2 cup sour cream
1 can condensed cheddar cheese soup
1/2 tsp salt
1 cup milk
1/2 tsp dry mustard
1/2 tsp black pepper

Directions:

Boil the macaroni in water for six minutes and drain.  In a medium saucepan, mix butter and cheese.  Heat over medium high heat and stir until the cheese melts.  Spray your slow cooker with non-stick cooking spray.  Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker.  Add the drained macaroni and stir again.  Cook on low for 2 to 2 1/2 hours, stirring occasionally.


Oven Baked Chimichangas

Oven Baked Chimichangas
 
Ingredients
Makes 6 chimis
*This recipe makes use of already cooked chicken and cooked rice so plan ahead!
1/4 cup vegetable oi
1 onion chopped
1 can black beans rinsed and drained
1/2 cup cooked rice
2-3 cups diced cooked chicken
1-2 teaspoons minced cannd chipotle chiles in adobo sauce
1 cup shredded cheese
salt and pepper
6 large burrito size tortillas

Directions:
Place baking sheet in the oven and heat to 450* While oven is heating, in a large skillet heat 2 Tbsp oil.  Cook onion until tender.  Stir in beans, rice, chicken and chipotle and cook until heated through, about 3 min.  Remove from heat stir in cheese and season with salt and pepper to taste.  

Covering tortillas with a damp paper towel, microwave tortillas about 1 minute.  Top each warm tortilla with some of the chicken mixture, leaving about a 2 inch boarder at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly.  Brush the wrapped tortillas with the remaining oil and arrange them seam down on the hot baking sheet.  Bake until the chimis are golden brown and crisp, about 8-10 min.




Thursday, March 12, 2015

French Toast Roll-Ups


 French Toast Roll-Ups (otherwise known as Crack Sticks)

These are the most delicious deserts I have made in a very long time!! We did an Iron Chef activity with our youth group.  (12-17 yr old boys and girls) Our ingredient that we were to use was strawberries and we only had an hour.  This was THE best!!

Ingredients:

Loaf white sandwich bread
Strawberries 
8 oz package of cream cheese softened
3/4 cup powdered sugar
3/4 cup butter melted
1 cup sugar
2 tsp cinnamon
Nutella

Directions:

Mix cinnamon and sugar in shallow dish and set aside.

Combine cream cheese and powdered sugar until smooth. Set aside.

Remove crusts from bread and roll flat using a rolling pin.  Spread small amount of cream cheese or Nutella (I did half Nutella half cream cheese.  Both DELICIOUS!) mixture on each slice of bread.  Add small amount of strawberries and roll up tightly.

Dip in melted butter then roll in cinnamon-sugar mixture.

Place on ungreased baking sheet.  Bake at *350 for 20 min until golden brown.

These are delicious warm or cold!!



Fruit Cookies

Fruit Cookie

This is a recipe I got from Nikki. She made these a couple of years ago and I just made them for a youth activity.  They were a HUGE hit!!  I actually just used The Ready to Bake Sugar Cookies from Pillsbury (the flat kind that you just tear apart) They are surprisingly good!! They aren't to soft or to crunchy.  Everyone was asking for my recipe! So basically this is just a recipe for the frosting (and to tell you how easy and good these cookies are)  The frosting is the most delicious cream cheese frosting I've ever had!


Frosting Recipe:

Ingredients:

2 (8oz) packages cream cheese, softened
1/2 cup unsalted butter, softened
2-4 cups powdered sugar
1-2 teaspoon vanilla

Directions:

In a small bowl, beat cream cheese and butter until smooth.  Add the powdered sugar. Beat for 2 minutes or until fluffy.  Add vanilla and beat until mixed well.

Spread in a thick layer over completely cooled cookies.  Top with fruit!

Fruit: Strawberries, blueberries, pineapple, mandarin oranges, kiwi and raspberries!





Thursday, February 19, 2015

The BEST Chili EVER!

I seriously cannot say enough about this chili! It is soooo good! Anyone who knows me will tell you that I really am not a big fan of chili. Especially because I am freaky about the meat in it. It's always chewy, or the consistency is wrong - runny with chunks of meat - ugh!! I can handle it when it's on a potato, but to just eat it plain in a bowl - no way!

But this recipe looked really good, and it's homemade so I control what's in it. ;) It was so good and hearty, with the PERFECT consistency, and I added a little spiciness to it also. Yummm! 


I ate it over a potato, and then had a bowl of it as well. Talk about over-eating! haha
It made a TON - so we saved it and I just threw it all in the slow cooker 2 days later. STILL DELICIOUS! 

So hurry and go make this before winter is over! You won't regret it. :)

Ingredients:
2 lbs. lean ground beef, browned and drained
3 green peppers, diced
1 yellow onion, diced
2 stalks of celery, diced
1 TBS minced garlic
1 (15 oz) can dark red kidney beans, drained
1 (15 oz) can Ranch Style beans
1 (15oz) can Italian stewed tomatoes
2 (15 oz) cans tomato sauce
1 (10 oz) can Rotel, or diced tomatoes with green chilis 
1 pkg McCormick chili seasoning
Secret Ingredient: crushed red pepper flakes, to taste (It's hard to tell - I just sprinkled a bit on top, and mixed it in & it was perfect.)


Directions:
While ground beef is browning - chop peppers, onion, and celery. Add all ingredients to a large pot or slow cooker. Simmer for a few hours. If you use a slow cooker, you could keep it on low most of the day if you wanted. (Mine cooked a little too hot on the stove, and burned a little on the bottom. Ugh!)

Note: If you like your chili really spicy, add a medium Rotel, hotter chili seasoning packet and/or more crushed red pepper flakes. Mine was pretty spicy though. ;)

This also makes amazing leftovers, and I think I will be freezing the rest. 

Enjoy!


Tuesday, December 16, 2014

Chicken Broccoli Rice Casserole


I have had this recipe for awhile now, & kept planning on making it but I never got around to it, or it didn't sound good that day - whatever. Well I finally made it tonight and it was sooo good!! I can't believe it took me that long to make it! This was the only picture I got of it before it was GONE. Seriously. 

This recipe makes two 8x8 pans or one 9x13 pan. Since I have a small family I made the two 8x8 pans and froze one for another night! Bonus! 

Ingredients:
5 cups cooked rice
2 cups cooked chicken, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups broccoli, chopped (I thought this could use a lot more broccoli, so I would do at least 3 cups. I also just threw mine in uncooked, but if you are using frozen broccoli you might want to lightly steam it first.)
2 cups cheddar cheese, shredded (And some extra to sprinkle on the top.)
salt and pepper, to taste (optional)

Combine all ingredients together in a large bowl and mix well.

Bake at 350 F for 25-30 minutes or until cheese is bubbly.

Enjoy!



Friday, August 22, 2014

Monterey Chicken

This was a throw together last minute meal.  It turned out so good!  My husband said this was one of his favorite meals.  So yummy!!

Ingredients:

2 Tbs soy sauce
2 Tbs Weber's Kick'n Chicken seasoning
4-6 chicken breasts
1/4 c bbq sauce
1/4 c crumbled up cooked bacon
1 c Colby Jack cheese shredded
1 can 14 oz Rotel
2 sliced green onions

Directions:

Marinate chicken for 30-40 min in soy sauce and chicken seasoning.
Preheat oven to *400
Grill chicken 6-7 min each side or until done
Place chicken in a baking dish covered with foil

Top each chicken breast with 1Tbs bbq sauce, 1/4 c cheese, 1/4 c Rotel, green onions and 1 Tbs bacon. 

Place in oven and bake until cheese is melted.



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