Friday, August 31, 2012

Chocolate Cake Batter Muddy Buddies



First let me start off by saying that I am so glad that my husband and his co-workers have a big ole sweet tooth! I had to send this with my husband to work or I would've eaten almost all of it! Actually, whenever I make a sweet treat I know I can send it off to work with the hubby and not be tempted to eat all of it! :)  This stuff was incredible. Even though I made mine with yellow cake mix I still consider it more of a chocolate cake because I used Chocolate Bark instead of White Chocolate. This stuff really is addicting! Yum!

Chocolate Cake Batter Muddy Buddies

Ingredients
8 Cups Rice Chex Cereal
3/4 Cup Yellow Cake Mix
1/4 Cup Powdered Sugar
10 ounces Chocolate Bark
Colored sprinkles

Pour 8 cups of Chex Cereal into a large bowl. Melt Chocolate Bark according to the package directions. Pour bark over cereal, stirring and folding until the cereal is completely covered. Shake sprinkles over mixture and fold them into the cereal mixture. In a large bag ( I used a freezer bag) put cake mix and powdered sugar and shake to mix evenly. Pour the covered cereal into the bag containing the cake mix and powdered sugar. Seal the bag and shake until all the cereal is coated with the powdered mixture. Garnish with more sprinkles. Enjoy!
 

Thursday, August 30, 2012

Slow Cooker Italian Beef Sandwiches





As a Chicagoan we are known for 3 things. Chicago Style Hot Dogs, Deep Dish Pizza and Italian Beef Sandwiches. (Well, Chicago is known for more than that, but food wise those are the biggies!)  I'm not sure why I've never tried to make them at home before but this recipe really does taste just like the real thing! The meat was tender and stayed really juicy. They were delicious! This is going to be a new favorite on the menu for football Sundays!

Slow Cooker Italian Beef Sandwiches

Ingredients
2-3 lb bottom round beef roast
1 Cup Beef Stock
1 packet Italian Salad Dressing Mix ( I used Good Seasons)
1 jar pepperoncini rings
1 loaf crusty french bread
Giardiniera (Optional)

Place roast into the slow cooker. Add 1 cup beef broth and Italian salad dressing mix. One hour before the roast is done add the peppers to the slow cooker. Total cooking time should be about 8-10 hours on low. Serve on crusty french bread with a side of au jus and giardiniera. Enjoy!

Wednesday, August 29, 2012

Buffalo Chicken Pasta Bake



So, you might be thinking another Buffalo Chicken Recipe? Yep, because I never get tired of it! It's kind of a sick obsession with me. I pretty much threw this recipe together at the last minute. I haven't gone grocery shopping and I decided to use a few staples that I have on hand. (And yes Buffalo Wing Sauce is considered a staple in my house) It was really fantastic. The pasta stayed creamy and the panko made a great crunchy topping. Another new favorite in my house!

Buffalo Chicken Pasta Bake

Ingredients
3-4 cooked chicken breasts, cut into chunks ( leftover chicken or rotisserie works great in this)
16 oz pasta of your choice
3 oz cream cheese
1 Cup Milk
1/2 Cup Shredded Cheddar Cheese ( Plus additional 1/4 cup for topping)
2 Tbsp Blue Cheese Dressing (Ranch will work too)
1/3 Cup Wing Sauce ( I like Franks)
1/2 Cup Panko Bread Crumbs
1 tsp Garlic Powder
1/2 Tsp Salt
1/2 Tsp Pepper

Preheat oven to 375 degrees. Cook pasta according to directions. In a medium sauce pot, over medium, heat add cream cheese and milk whisk until cream cheese is melted. Add garlic powder, salt, pepper, shredded cheddar, dressing, and wing sauce  Whisk until cheese is melted and ingredients are combined. Mixture will be thick but smooth.
 
Spray 9x13 dish and add pasta and chicken. Pour wing sauce mixture over it and mix until everything is coated. Top with additional grated cheese and panko. Bake 18 minutes or until cheese is brown and bubbling. Top with green onions or cilantro and additional wing sauce (Optional) Enjoy!

Tuesday, August 28, 2012

Slow Cooker Spicy Cream Cheese Chicken









This is one of my favorite chicken recipes. I love how easy it is to prepare and this chicken makes a great filling for tacos, enchiladas and nachos. It's great as a dip too or served over rice. Delicious!

Slow Cooker Spicy Cream Cheese Chicken

Ingredients
4 Boneless Skinless Chicken Breasts
5 oz cream cheese, cubed
1 Can Black Beans, Drained
1 Can Rotel
1 Tbsp Chili Powder
1 Tsp Cumin
1 Tsp Garlic Powder
1/2 Tsp Salt
1/2 Tsp Pepper


Spray inside of your crock pot with cooking spray. Add all of your ingredients, cover and cook on low 4-6 hours. During last hour of cooking time add your cream cheese. When chicken is ready shred and prepare to your liking. Enjoy!

Monday, August 27, 2012

Honey Sesame Noodles




My husband is a huge fan of Asian food. I, on the other hand am not. It's good but just not my favorite and we rarely have it. I'll make sweet and sour chicken on occasion and have made fried rice but that's pretty much it. Tonight I decided to make my version of an Asian inspired dinner and I served these delicious honey sesame noodles along side teriyaki grilled pork chops. I'm so glad I made them. They were delicious and a hit with the hubby!

Honey Sesame Noodles

Ingredients
12 ounces, Asian noodles cooked and drained
1/4 cup Soy Sauce
2 Tbsp Honey
2 cloves Garlic, Minced
2 Tbsp rice wine vinegar
3 Tbsp Sesame Oil
1/2 Tsp Hot Chili Oil
4 Tbsp Canola Oil
1 Tsp Sesame Seeds
Green Onions for Garnish

Whisk all ingredients (except noodles and green onions) together in a bowl. Pour sauce over warm noodles and toss to coat. Sprinkle with sesame seeds and green onions. Enjoy!

Saturday, August 25, 2012

Pizza Pull Apart Bread




One thing I love about pizza is how many variations there are. Thin crust, deep dish, stuffed, etc. A few weeks ago we went to a party and this delicious pizza bread was one of the appetizers. It was so good and I couldn't wait to make it. I decided to make a meal out of it and serve it alongside a Caesar Salad. My husband hemmed and hawed about it not being a meal nor a pizza because there was too much bread, but after one bite he was hooked and so was I. Yum!

Pizza Pull Apart Bread

Ingredients
1 Round Italian Loaf
Toppings of your choice ( We used 1 cup chopped pepperoni and Italian sausage)
2 cups mozzarella cheese
4 tbsp melted butter
1 tsp garlic powder
1/2 tsp oregano
4 tbsp grated Parmesan cheese

Preheat the oven to 350 degrees. Slice the bread lengthwise and then width wise. (Make sure your slits are cut deep.) Stuff and fill the bread with mozzarella, and toppings of your choice. Melt the butter in a saucepan. Once melted, add the garlic powder and oregano. Brush on top of the Italian loaf and sprinkle with Parmesan cheese.

Wrap the entire pizza bread with foil and bake for 15 minutes on a baking sheet. After 15 minutes, remove the foil and put back into the oven for 10-12 minutes until the top is crispy and the cheese is melted.

Serve with marinara sauce or ranch dressing.

Friday, August 24, 2012

Sugar Cookie Bars



I love sugar cookies but was looking for an easier way to make them. These sugar cookie bars were the perfect recipe. They were pretty simple to make and didn't take much time to prepare at all. Most importantly, they were delicious!

Sugar Cookie Bars
Adapted From-The Curvy Carrot

Ingredients
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

Preheat the oven to 375 degrees.
Line a rimmed 10 x 15-inch (or 9×9-inch brownie pan) with parchment paper; set aside.
Cream the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Reduce the mixer speed to medium and add the eggs, one at a time, mixing well after each addition.
Add the vanilla. In a separate bowl, whisk together the flour, salt, and baking soda, mixing well.
Reduce the mixer speed to low, and slowly add the flour mixture to the butter mixture. Mix until thoroughly combined. Using a rubber spatula, evenly spread the cookie dough onto the prepared baking sheet (or brownie pan).

Bake for about 15 minutes, or until a tester inserted into the center comes out clean. (They should be light golden brown). Let cool completely.

My Simple Frosting Recipe

Ingredients
2 cups powdered sugar
2 tablespoons butter
2 tablespoons milk
1/2 teaspoon vanilla

Combine ingredients and beat on medium speed until smooth and fluffy. Spread frosting over bars and decorate.

Thursday, August 23, 2012

Cheesy Slow Cooker BBQ Chicken Sandwiches with Onion Straws




I should have made this week "Chicken Week" since almost all of my dinners have consisted of chicken. Tonight is no exception. A few months ago I made a delicious Zesty Crock Pot BBQ chicken that I served alongside oven roasted potatoes. It was so good and a big hit with the hubster. I decided to use that as the base of my chicken sandwiches and then top them with melted cheddar jack cheese and finish them off with onion straws. This sandwich is not for the diet conscious but it was so incredibly good. And after my 45 minute walk I didn't feel as guilty for eating it! :) I hope you enjoy this sandwich as much as my family did!

Cheesy Slow Cooker BBQ Chicken Sandwiches with Onion Straws

Ingredients
4 boneless skinless chicken breasts
1 bottle barbecue sauce (I love Sweet Baby Rays)
1/2 cup Zesty Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
2 cups shredded cheddar cheese

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. Remove chicken, shred and place on rolls and top with shredded cheddar. Broil 1-2 minutes or until cheese is melted and bubbly and top with onion straws.
 
For the Onion Straws
Ingredients
1 large onion ( I used a sweet vidalia)
1 cup buttermilk
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
Canola oil for frying

Halve the onion, then cut each half in half cross-wise. Then slice the onion length-wise and separate all the pieces. Add buttermilk, salt, and pepper to a medium bowl. Add onions and soak for 10 minutes. Dip the onions in the flour, then in the buttermilk mixture again, then in the flour again. Heat canola oil to 375 degrees and in a large skillet fry onions in batches until well-browned and crispy. Place fried onions on paper towels to drain and season with salt and pepper while hot.
.

Wednesday, August 22, 2012

Chicken Club Tacos




Tacos are very popular in our house and I'm always looking for different variations of the classic beef taco. I've always loved Chili's chicken club tacos so that was the inspiration behind my simple and easy taco recipe. They were even better than the restaurant version!


Chicken Club Tacos

Ingredients
4 boneless skinless chicken breasts
8 slices applewood smoked bacon cooked crispy
Shredded lettuce
Diced tomatoes
Finely Shredded Cheddar Jack Cheese
Southwest or Chipotle Ranch dressing
Flour or Corn Tortillas ( We used Hard Shell)
Salt and Pepper

Season the chicken with salt and pepper then grill the chicken until cooked through and juices run clear. Remove from grill and cut into 1/2 inch slices. To assemble, place a few chicken strips in the center of each tortilla. Top with cheese, lettuce, diced tomatoes, bacon and chipotle dressing. Serve with beans or Mexican rice. Enjoy!

Tuesday, August 21, 2012

Ranch Cheddar Chicken



This is another great Pinterest find! I never think to bake chicken breasts. No clue why but whenever I cook them they are usually grilled or cooked in the crock pot. This dish turned out great and next time I think I will add bacon to give it a little extra something. Yum!

Ranch Cheddar Chicken
Slightly adapted from-Buns In My Oven

Ingredients
4 boneless skinless chicken breasts
1/2 cup mayonnaise ( I used low cal mayo)
2 tablespoons dry ranch dressing seasoning
1/4 cup grated cheddar cheese (I used a monterey cheddar mix)
1/4 cup panko
cooking spray

Preheat the oven to 425 degrees.
Place the chicken in a large baking dish. In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts. Sprinkle the panko on top and spray lightly with cooking spray. Bake for 25 minutes or until chicken is cooked through and juices run clear.  

Ranch Cheddar Chicken



This is another great Pinterest find! I never think to bake chicken breasts. No clue why but whenever I cook them they are usually grilled or cooked in the crock pot. This dish turned out great and next time I think I will add bacon to give it a little extra something. Yum!

Ranch Cheddar Chicken
Slightly adapted from-Buns In My Oven

Ingredients
4 boneless skinless chicken breasts
1/2 cup mayonnaise ( I used low cal mayo)
2 tablespoons dry ranch dressing seasoning
1/4 cup grated cheddar cheese (I used a monterey cheddar mix)
1/4 cup panko
cooking spray

Preheat the oven to 425 degrees.
Place the chicken in a large baking dish. In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts. Sprinkle the panko on top and spray lightly with cooking spray. Bake for 25 minutes or until chicken is cooked through and juices run clear.  

Monday, August 20, 2012

Slow Cooker Lasagna



I love lasagna and last winter I was so excited to try making it in my crock pot. It didn't turn out very well. I overcooked the noodles and the entire dish was dry. Even though I had cooked it on low and for the right amount of hours I still ruined it. This past week I came across another slow cooker recipe and decided to give it another shot. The results were a perfectly cooked lasagna that was as tasty as can be! I can't wait to make this dish again!

Slow Cooker Lasagna
Adapted from Betty Crocker

Ingredients
1lb pound bulk Italian sausage   
1 medium onion, chopped (1/2 cup)
4 cups marinara sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2  cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 no bake lasagna noodles
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. Cover and cook on low heat setting 3-4 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Slow Cooker Lasagna



I love lasagna and last winter I was so excited to try making it in my crock pot. It didn't turn out very well. I overcooked the noodles and the entire dish was dry. Even though I had cooked it on low and for the right amount of hours I still ruined it. This past week I came across another slow cooker recipe and decided to give it another shot. The results were a perfectly cooked lasagna that was as tasty as can be! I can't wait to make this dish again!

Slow Cooker Lasagna
Adapted from Betty Crocker

Ingredients
1lb pound bulk Italian sausage   
1 medium onion, chopped (1/2 cup)
4 cups marinara sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2  cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 no bake lasagna noodles
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. Cover and cook on low heat setting 3-4 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Sunday, August 19, 2012

Cinnamon Roll Muffins



All the cool mornings we have been having lately have been putting me in a baking kind of mood. This muffin recipe was right up my ally! I'm all about simple and easy and there is nothing like the  yummy smell of cinnamon filling your kitchen. Mmmmm....


Cinnamon Roll Muffins
Adapted from Chef in Training

Ingredients
1 can Grand Biscuits
1/4 cup butter softened
1/2 cup brown sugar
1 1/2 tsp. cinnamon
For the Frosting
4 oz cream cheese softened
1 tsp. vanilla
1 1/2 cup powdered sugar


Preheat oven to 350 degrees F
Roll each of the 8 Pillsbury Grand Biscuits out into a flat circle with rolling pin. Coat with granulated sugar on both sides to sweeten up the dough.Smear about half a tablespoon of butter onto each flattened biscuit. In a medium bowl, combine brown sugar and cinnamon. Sprinkle a good amount of the mixture onto each biscuit. Roll up each biscuit and cut each roll into thirds. Place three pieces, cut side up, into each muffin tin cup.
Bake at 350 degrees F for about 15 minutes. Once cooked, let cool in the muffin tin for 5 minutes, then remove and let finish cooling

For Icing, beat softened cream cheese, vanilla, and powdered sugar together until smooth. Top Each Cinnamon Roll Muffin with Icing.

Bake at 350 degrees F for about 15 minutes. Once cooked, let cool in the muffin tin for 5 minutes, then remove and let finish cooling

For Icing, beat softened cream cheese, vanilla, and powdered sugar together until smooth. Top Each Cinnamon Roll Muffin with Icing.

Cinnamon Roll Muffins



All the cool mornings we have been having lately have been putting me in a baking kind of mood. This muffin recipe was right up my ally! I'm all about simple and easy and there is nothing like the  yummy smell of cinnamon filling your kitchen. Mmmmm....


Cinnamon Roll Muffins
Adapted from Chef in Training

Ingredients
1 can Grand Biscuits
1/4 cup butter softened
1/2 cup brown sugar
1 1/2 tsp. cinnamon
For the Frosting
4 oz cream cheese softened
1 tsp. vanilla
1 1/2 cup powdered sugar


Preheat oven to 350 degrees F
Roll each of the 8 Pillsbury Grand Biscuits out into a flat circle with rolling pin. Coat with granulated sugar on both sides to sweeten up the dough.Smear about half a tablespoon of butter onto each flattened biscuit. In a medium bowl, combine brown sugar and cinnamon. Sprinkle a good amount of the mixture onto each biscuit. Roll up each biscuit and cut each roll into thirds. Place three pieces, cut side up, into each muffin tin cup.
Bake at 350 degrees F for about 15 minutes. Once cooked, let cool in the muffin tin for 5 minutes, then remove and let finish cooling

For Icing, beat softened cream cheese, vanilla, and powdered sugar together until smooth. Top Each Cinnamon Roll Muffin with Icing.

Bake at 350 degrees F for about 15 minutes. Once cooked, let cool in the muffin tin for 5 minutes, then remove and let finish cooling

For Icing, beat softened cream cheese, vanilla, and powdered sugar together until smooth. Top Each Cinnamon Roll Muffin with Icing.

Friday, August 17, 2012

No-Bake Mini M&M Cheesecakes



We rarely have cheesecake. As much as I like it, I think I have maybe made it twice in the 8 years we have been married. It is one of my husbands favorite desserts so (being the wonderful wife that I am) decided to make it for him yesterday. I found a really simple no-bake recipe to try and I decided to mix it up a little by adding mini m&m's to the filling. Next time I think I will put the m&m's only on top instead of into the filling since the coloring from the m&m's changed the color of the cheesecake. They were still incredibly rich and delicious though! :)

No-Bake Mini M&M Cheesecakes
Adapted from Allrecipes

Ingredients
1 /2 cup graham cracker crumbs
5 tbsp butter, melted
2 tbsp sugar
3/4 cup mini m&m's
8 ounces package of cream cheese, softened
1 teaspoon vanilla
14 oz can sweetened condensed milk

Melt butter and mix with graham cracker crumbs and sugar. Press mixture into a lined 12 cup cupcake pan. Meanwhile in a small mix bowl beat the vanilla and cream cheese until smooth. Add the vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth. Add m&m's. (Or you can wait and add them to the top right before serving) Spoon the filling mixture into your cupcake tins.
Refrigerate 1 hour, until mixture thickens. Enjoy!

Thursday, August 16, 2012

Grilled Steak Burrito Bowls



I love love love Chipotle and I love their burrito bowls. A few weeks ago I found a great copycat barbacoa beef recipe that I've been wanting to try but the only beef I had was a skirt steak. So, I decided to save the barbacoa recipe for another day and try to create a steak burrito bowl instead using the skirt steak that I had on hand. I marinated the steak in a chipotle marinade and then grilled it. It turned out great and I can't wait to make this one again! Yum!

Grilled Steak Burrito Bowls

Ingredients
1-2lb Marinated Skirt Steak, Trimmed (I think Flank steak would work well too)
2 Cups Cooked Cilantro Lime Rice ( Recipe Below)
1 Cup Black Beans
1 Cup Shredded Cheese (We used finely shredded Monterey Jack)
Any additional toppings of your choice ( Lettuce, Chopped Tomato, Sour Cream, Red or Green Onion)

For the Rice
2 cups white rice
1 lime
2 Tbsp. chopped cilantro
Salt to taste
Cook your rice according to the package directions. Stir in the lime juice (add the zest if you want it more lime tasting), cilantro, and a pinch of salt. Fluff with a fork.

For the Chipotle Marinade
2 garlic cloves roughly chopped
3 chipotle peppers chopped
2 tbsp of the adobo sauce

Combine all ingredients and pour over steak. Place steak in ziploc bag and refrigerate for 1-2 hours.
Grill steak 4 minutes per side or until desired doneness (we like medium rare) Slice steak and assemble your burrito bowls with the steak, cilantro lime rice, black beans, and additional toppings of your choice.  Enjoy!







Wednesday, August 15, 2012

BBQ Chicken Calzones



This calzone recipe was as easy as can be to put together. A perfect weeknight dinner. I served Caesar salad on the side to round out the meal. I can't wait to make this again!

BBQ Chicken Calzones
Adapted from Pillsbury                       

1 can Pillsbury refrigerated classic pizza crust
2 cups shredded bbq chicken ( I used poached chicken breasts and then tossed them in Sweet Baby Ray's bbq sauce)
1/2 cup shredded mozzarella or Cheddar cheese
Sliced Red Onion, optional

Heat oven to 425°F. Lightly spray cookie sheet with cooking spray. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Sprinkle 2 tablespoons cheese over each. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork.
Bake 9 to 12 minutes or until light brown.

Tuesday, August 14, 2012

Slow Cooker Parmesan Honey Pork Roast




I should call this week Slow Cooker week since I am making a lot of them! I've never combined parmesan cheese and honey together but this recipe sounded so good I had to give it a try. The flavor combination was wonderful and the pork was super moist and tender. I served this dish along side mashed potatoes and it was fabulous!

Slow Cooker Parmesan Honey Pork Roast
Adapted Slightly from Six Sisters Stuff

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with sauce and sides of your choice.


Slow Cooker Parmesan Honey Pork Roast




I should call this week Slow Cooker week since I am making a lot of them! I've never combined parmesan cheese and honey together but this recipe sounded so good I had to give it a try. The flavor combination was wonderful and the pork was super moist and tender. I served this dish along side mashed potatoes and it was fabulous!

Slow Cooker Parmesan Honey Pork Roast
Adapted Slightly from Six Sisters Stuff

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with sauce and sides of your choice.


Monday, August 13, 2012

Slow Cooker Chicken Enchilada Soup



I know it's only the middle of August and I'm already making soup but today was the perfect day for it. Rainy and unusually chilly for this time of year. This hearty soup was delicious and the leftovers are even better!

Slow Cooker Chicken Enchilada Soup

Ingredients
2-3 Boneless Skinless Chicken Breasts
1 large onion, diced
4 cloves garlic, minced
4 cups chicken stock
1 19oz can Enchilada Sauce
1 8oz can tomato sauce
2 tsp Chili Powder
1 tsp Cumin
1/8 tsp Cayenne Pepper
1 cup shredded cheddar jack cheese
1 cup shredded american cheese blend
1 can whole kernel corn, drained
Sour Cream, Shredded Cheese, Corn Chips, Green Onion, Chopped Tomato, or Cilantro (For Garnish)

Add all the ingredients to the crock pot except the corn and cheese. Stir and cover. Cook for 4-6 hours on low. During the last hour of cooking time remove chicken breasts and shred. Return to crockpot and add the cheese and corn. Ladle into soup bowls and garnish with toppings of your choice. We used sour cream, green onion, cheese, and corn chips. Enjoy!

Sunday, August 12, 2012

Baked Pumpkin Spice Donuts



I've been loving the cooler weather we have been having the past couple of days. It reminds me a little of Indian summer even though that is still a month or so away. I even broke out my fall Yankee candles and have been burning my apple and cinnamon stick candles all weekend. The cool mornings have put me in the mood to make something autumn like and these donuts were the perfect breakfast treat. I also loved that they are baked instead of fried so I can feel somewhat less guilty! :)

Baked Pumpkin Spice Donuts

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract

 For Coating:
1/4 cup butter, melted
1/2 cup sugar
1-2 tablespoons cinnamon

Preheat the oven to 350 degrees. Prepare a doughnut pan by spraying with non-stick cooking spray. In a large bowl, sift together the flour, baking powder, salt, baking soda, and pumpkin pie spice. Set aside. In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the vanilla and milk. Stir in the reserved dry ingredients.
Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately.

This recipe is also linked to this party

Baked Pumpkin Spice Donuts



I've been loving the cooler weather we have been having the past couple of days. It reminds me a little of Indian summer even though that is still a month or so away. I even broke out my fall Yankee candles and have been burning my apple and cinnamon stick candles all weekend. The cool mornings have put me in the mood to make something autumn like and these donuts were the perfect breakfast treat. I also loved that they are baked instead of fried so I can feel somewhat less guilty! :)

Baked Pumpkin Spice Donuts

Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
1/4 cup butter, at room temperature
1 teaspoon vanilla extract

 For Coating:
1/4 cup butter, melted
1/2 cup sugar
1-2 tablespoons cinnamon

Preheat the oven to 350 degrees. Prepare a doughnut pan by spraying with non-stick cooking spray. In a large bowl, sift together the flour, baking powder, salt, baking soda, and pumpkin pie spice. Set aside. In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the vanilla and milk. Stir in the reserved dry ingredients.
Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately.

This recipe is also linked to this party

Saturday, August 11, 2012

Cheesy Bacon and Egg Breakfast Cupcakes


These tasty little cakes make a great quick and easy breakfast. You can add whatever fillings you would like but in our house we love bacon and of course anything with cheese! My little guy loved them too! Happy Saturday!

Cheesy Bacon and Egg Breakfast Cupcakes

4 eggs
3 tablespoons milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 strips of crispy cooked bacon, crumbled (bacon bits will work too)
1 can refrigerated biscuits, 10 count
1/3 cup finely shredded cheddar cheese

Preheat oven to 350 degrees. Crack eggs into a mixing bowl and add milk, salt and pepper. Whisk to combine. Press each biscuit into 10 regular size muffin cups that have been sprayed with cooking spray. Bake for 6 minutes, remove from oven and using a spoon lightly press centers of dough to make room for the egg mixture. Pour egg mixture into each partially baked biscuit, top evenly with crumbled bacon and shredded cheese. Bake for 12 to 15 minutes or until eggs are set. Enjoy!

Cheesy Bacon and Egg Breakfast Cupcakes


These tasty little cakes make a great quick and easy breakfast. You can add whatever fillings you would like but in our house we love bacon and of course anything with cheese! My little guy loved them too! Happy Saturday!

Cheesy Bacon and Egg Breakfast Cupcakes

4 eggs
3 tablespoons milk
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 strips of crispy cooked bacon, crumbled (bacon bits will work too)
1 can refrigerated biscuits, 10 count
1/3 cup finely shredded cheddar cheese

Preheat oven to 350 degrees. Crack eggs into a mixing bowl and add milk, salt and pepper. Whisk to combine. Press each biscuit into 10 regular size muffin cups that have been sprayed with cooking spray. Bake for 6 minutes, remove from oven and using a spoon lightly press centers of dough to make room for the egg mixture. Pour egg mixture into each partially baked biscuit, top evenly with crumbled bacon and shredded cheese. Bake for 12 to 15 minutes or until eggs are set. Enjoy!

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