Shalee's Crockpot Chicken

Again, this recipe is so easy and got it from my sister Karlie. I think it tastes like the yummy teriyaki chicken from Tepanyaki but without the price and is more moist since it's cooked in a crockpot!
2-3 Chicken breasts, thawed
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup butter
1/4 cup water (I double the water to 1/2 cup)

-In a small saucepan, combine the soy sauce, brown sugar, butter and water. Bring to a boil. Put chicken in a SMALL crockpot and pour sauce over top. cover and cook in crockpot on low 3-4 hours. Serve with ham fried rice.
If you put chicken in a big crockpot it will burn! You must use a small crockpot, and I double the water to add a little more liquid and only cook for 3 hours,3.5 hours max. It's so tender with the best flavor!

Mexican Chicken

My sister Karlie gave me this recipe and it seriously is to die for good and so easy! I just made it for my husband and I and "intended" to freeze the left overs and take it to a friend who just had her baby. Well we ate most of it and didn't have enough to take so I had to make another batch! Yes it's that good! Thanks Kar!
2 TBS vegetable oil
1/2 cup diced white onion
1 1/2 tsp minced garlic
1 TBS plus 1/2 tsp chili powder
1/4 tsp oregano
1/2 tsp cumin
1 1/2 lbs cooked chicken breast, shredded
1 tsp salt
1/2 tsp black pepper
1 can chopped green chiles, drained

-Heat oil in a large skillet over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add teh garlic, chili powder, oregano, and cumin and cook, stirring until fragrant, about 1 minute. Add the shredded chicken, seasoned with salt and pepper. Stir in green chiles. Cook mixure for about 5 minutes or until heated through.

Note: This recipe can be used in a lot of different ways. I cook up a large batch and then freeze the leftovers in a ziploc bag. Some ways to use chicken is:

Enchiladas: Put Mexican chicken in flour or corn tortilla with shredded cheese and roll up. Pour green chile enchilada sauce over top and top with more cheese. Bake at 350 until cheese is bubbly, about 20-30 minutes.
Tacos: Heat corn tortiallas (or Coscto fresh tortillas) on a skillet over high heat until warm on each side. Put Mexican chicken, hot black beans, corn, cheese, sour cream, salsa, avocados and roll up! SOO GOOD!
Quesdillas: On a cookie sheet, sprinkle cheese on a large flour tortilla, top with Mexican chicken. Place under broiler until cheese melts. Fold the torilla in half or place another tortilla on top.

Baked Ziti (with Sausage)

1 lb ziti pasta

1 lb FRESH mozzerella cheese - 1/2 cut into 1/2 inch cubes, other 1/2 thinly sliced

3/4 cup parmesan cheese, divided

1/2 tsp pepper Pinch of red pepper flakes (optional)

2 TBS olive oil

1 lb italian sausage

1/4 med onion diced

3 cloves garlic

3 1/2 cups whole peeled canned tomatoes in puree if you can find it at store (which is 1 28 oz can whole peeled canned tomatoes that you chop roughly)

Sprig of fresh thyme (I just did 3/4 tsp thyme spice)

Sprig of fresh basil (I just did 3/4 tsp basil spice)

2 tsp Kosher salt

-DIRECTIONS Cook pasta according to package directions. In the meantime, heat oil and brown sausage. Add garlic, onion, chopped canned tomatoes with juices, thyme and basil. Toss cooked pasta with tomato sauce, add pepper, 1/2 of parmesan, the cubed mozzerella and transfer to a greased 9x13 dish. Cover top with other 1/2 of parmesan cheese and thinly sliced mozzerella. Bake at 400 for 30 min.

Pancakes

Got this from my sister and it is amazing with her liquid gold syrup!
1 egg, beaten with a fork
1 cup buttermilk
2 tsp oil
big squirt of vanilla
2 TBS sugar
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

-Mix all ingredients, cook on heated skillet.

Liquid Gold Syrup

1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tsp vanilla

-Bring butter, sugar, buttermilk and soda to a boil, stirring constantly. Boil one minute. Remove from heat. Add flavoring and serve.

Turkey with Pecan-Cherry Stuffing

I made this meal on Sunday and it was sooooo yummy! It has great flavor and adds a fun twist to Turkey and is cooked in the crockpot! 

1 fresh or frozen boneless turkey breast (about 3-4 lbs.)

2 cups cooked rice

1/3 cup chopped pecans

1/3 cup dried cherries or cranberries 

1 teaspoon poultry seasoning

1/4 cup peach, apricot, or plum preserves

1 teaspoon Worcestershire sauce

Directions:

1. Thaw turkey breast if frozen. Remove skin and discard. Cut slices three-fourths of the way through turkey at 1-inch intervals

2. Stir together rice, pecans, cherries, and poultry seasoning in large bowl. Stuff rice mixture between slices. If necessary, skewer turkey lengthwise to hold it together.

3. Place turkey in crockpot; cook for 5-6 hours or until turkey registers 170 degrees on meat thermometer.

4. Stir together preserves and worcestershire sauce. spoon over turkey. cover; let stand for 5 minutes. Enjoy!

Pumpkin Dip

1 small can pumpkin
1 large container cool whip
1 package instant vanilla pudding (powder only)
2 tsp pumpkin pie spice

Mix all ingredients together. Do not add milk to the pudding, just use the powder. Serve with graham cracker sticks (I can only find the scooby doo ones). This is a yummy, light and easy fall treat!

Rustic Pizza

3/4 cup prepared pesto sacue
1 1/2 cups fresh mozzarella cheese, shredded
1 large tomato, seeded and chopped
1/2 cup fresh basil, chopped
1/2 tsp kosher salt or sea salt
1 recipe pizza dough
-- Roll dough to roughly the size of a cookie sheet. Place dough on greased cookie sheet. Use your fingers to press the dough out to the corners and sides of the pan. Bake crust 12 min at 450. remove crust from oven, top with pesto sauce, cheese, tomato and sprinkle with salt. return to oven for about 8 min. Top with fresh basil before serving.
PIZZA DOUGH
1 pkg dry rapid rise yeast
1/4 cup warm water
3 cups flour
1 1/2 tsp salt
2 TBS olive oil
2 TBS honey
3/4 cups cold water
-- Dissolve yeast in warm water. In your mixing bowl combine flour, salt, olive oil, honey, and yeast mixture. Knewad with dough hook or by hand about 5 min. Let dough rest 10-15 min.

Grilled BBQ Chicken

1 1/2 TBS olive oil
1/4 cup diced onion
2 cloves garlic, minced
5 TBS ketchup
3 TBS honey
3 TBS brown sugar
2 TBS apple cider vinegar
1 TBS Worcestershire sacue
salt and pepper to taste
2 chicken breast halves
-- Preheat grill for med-high heat. Heat olive oil in a skillet over med high heat. Saute onion and garlic until tender. Stir in ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, salt and pepper. Cook for a few minutes to thicken sauce. Remove from heat, and allow to cool. Lightly oil the grill grate. Dip chicken in sauce, turn to coat. Cook on grill for 15 minutes, or until no longer pink. ** I stopped there** But the recipe says to move chicken to skillet with sauce. Simmer over med heat for about 5 min per side. **Whot puts chicken back in the raw chicken marinade? Sounded too iffy for me so I grilled it and ate it and it was good, flavorful so I didnt do the rest.**

Ham and Cheese Stuffed Chicken Breasts

1/4 cup grated Swiss, Monterey Jack, or Mozzarelly cheese
2 TBS chopped ham
2 tsp Dijon mustard
Freshly ground pepper to taste
4 chicken breasts
1 egg white
1/2 cup plain dry breadcrumbs
2 tsp extra virgin olive oil
--Preheat oven to 400. Use a baking sheet with sides and coat it with cooking spray. mix cheese, ham, mustard and pepper in a small bowl. Cut a horizontal slit along the thing, long edge of chicken breast to almost cut in half, leaving one edge together. Open up the breast and place 1/4th of the filling in the center. Close teh breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken and filling. Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then in breadcrumbs. (discard leftover crumbs) Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts. Cook until brown on one side about 3 min. Place chicken, brown side up, on the prepared backing sheet. Backe until the chicken is not longer pink in the center or until meat thermometer reads 170 F. about 2o min.

Chicken Mozzarella Sandwich

1/4 cup sun dried tomato pesto (Classico)
2 TBS fat free mayo
3/4 lbs chicken breasts
1/4 tsp pepper
1/8 tsp salt
1 tsp olive oil
1 8oz loaf ciabatta
12 large basil leaves
3/4 cup shredded mozz cheese
1/2 cup sliced bottled roasted red bell peppers
1 large tomato, thinly sliced
-- Combine pesto, mayo ina bowl. Sprinkle checken with pepper and salt. Heat oil in a large nonstick skillet over medium heat. Add chicken, cook for 3 min each side or until done. Remove chicken to cutting board, cool slightly. cut chicken lengthwise into thin slices.
Preheat broiler
Cut ciabatta in half horizontally. Place bread, cut sides up, on a baking sheet. Broil 3 minutes or until lightly brown. Remove bread from pan. spread pesto mixture evenly over cut sides of bread. Arrange the chicken slices evenly over bottom half. Top chicken and broil 2 min or until cheese melts. Arrange bell pepper and tomoto over cheese, and cover with top half of bread. Cut into 4 equal pieces.

Chicken Parmesan #2

1 cup Italian seasoned breadcrumbs
2 TBS all purpose flour
1/2 tsp ground red pepper
2 chicken breasts
2 egg whites, lightly beaten
1 TBS olive oil
1 can tomato sauce
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
-- Combine breadcrumbs, flour and ground red pepper in a small bowl, set aside. Place chicken between 2 sheets of syran wrap and flatten to 1/4 inch thickness, ushing a meat mallet or rolling pin. Dip checken in egg whites adn coat with breadcrumb mixture. Repeat. Cook chicken in hot oil over medium heat 2-4 minutes on each side or until done. Place chicken in a lightly greased baking dish. Top evenly with tomato sauce and chese. Bake at 350 for 20 minutes or until cheeses melt.

Shredded Pork (Cafe Rio)

4 lbs Pork Roast (can double amount because sauce makes a lot)
5 (8 oz) cans Tomato Sauce
3 tsp Pressed Garlic Cloves
1 1/2 - 3 cups Brown Sugar (I use 3 cause I like it sweet!)
4 tsp Cumin
4 cups Dr Pepper
2-4 TBS Molasses
1/2 tsp Salt
Pepper to taste
-Mix all the ingredients, place in a crockpot and let simmer until the meat is tender and pulls away with a fork. Shred with forks. (can cook overnight)
SOO GOOD! Tastes like the real cafe rio salads but you can serve an army for the price of 1 salad! It's super easy too, and you can use left overs for sandwiches too. I always make it and freeze half. For salads I serve it with: Coscto fresh tortillas, cut romaine lettuce, pork, corn, black beans, lime rice, cheese, avocados, tomatoes, sour cream, crushed chips or noodle chips if you can find them, and of course the cilantro dressing! (Mouth watering yet) (Lime rice and dressing recipes are just below too, click rice for lime rice, or dressings for creamy cilantro dressing)

Cream Cilantro Dressing (Cafe Rio)

1 16 oz Jar of La Victoria green salsa (or any green salsa that has tomatillo as main ingredient, found in mexican isle at stores)
1 pkg Buttermilk Ranch Dressing (dry)
1/2 cup Sour Cream
1/2 cup Low fat Mayo
1/2 cup Buttermilk (or regular is ok)
1 cup fresh Cilantro
2 cloves pressed Garlic
1/4 tsp Cayenne Pepper
1/2 tsp Salt
2 TBS Fresh Lime juice
1/2 tsp Cumin
1/2 cup Sugar
Few drops Tobasco sauce (optional!)
- Blend all ingredients together in a blender until smooth and creamy.
(I think it tastes better to blend it, refridgerate it for at least a few hours, THEN serve it. Instead of making and serving right after!)

Lime Rice (Cafe Rio)

2 TBS Butter
1 1/4 cup Rice
2 1/4 cup Chicken Broth
3/4 tsp Salt and Pepper
1 large or 2 small Limes (juice and zest)
2 TBS Chopped Cilantro
1/4 tsp Cumin
-Cook rice with chicken broth (using chicken broth instead of water). In a skillet, melt butter with rice, add lime juice and other ingredients, bring to a boil, reduce heat, cover and cook for 20 min.

Sensational Sirloin Kabobs

I've made 3 different marinated kabobs this summer and this one was by far the best! I used zucchini instead of tomatoes which was so yummy! TIP: my mom taught me to soak the skewers in water for at least 30 min and they wont burn and break!
1/4 cup soy sauce
3 TBS light brown sugar
3 TBS distilled white vinegar
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp garlic pepper seasoning
4 fluid oz Sprite (or any lemon-lime carbonated drink)
2 lbs beef sirloin
2 green peppers (I like red and yellow instead) cut into 1 inch chunks
1/2 lbs fresh mushrooms, stems removed
1 pint cherry tomatoes
1 fresh pinapple, peeled, cored cubed
skewers
-In a medium bowl, mix soy sauce, brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning and Sprite. Reserve about 1/2 cup of marinade for basting. Place beef in a large resealable plastic bag. Cover with marinade and seal shut. Refridgerate 8 hours or overnight.
-Boil a pan of water. Add peppers and cook just 1 min to blanch. Set aside.
-Preheat grill for high heat. Thread beef, veggies and pinapple on skewers. Discard marinade and bag.
-Lightly oil the grill grate. Cook kabobs for 1o minutes or until desired doneness. Baste frequently during the last 5 minutes with reserved marinade.
Enjoy!!

Twice Baked Potatoes

So easy, looks fancy, can easily double and serve a lot of people as a side at a BBQ!
4 large russet potatoes,scrubbed clean
2 TBS butter, melted
2 cups shredded cheddar cheese, divided
4 green onions, white and green parts thinly chopped
1/2 cup sour cream
1/4 cup milk
1 tsp salt
1/2 tsp pepper
-preheat oven to 400 degrees. Pierce each potato 3-4 times with a fork and place on a cookie sheet in the oven. Bake for 30 min or until a fork can easily be inserted into potato. Remove potatoes from oven and let cool 5-10 mint.
-Carefully cut each potato inhalf lengthwise so you get 2 boat shapes from each potato. Use an oven mitt to hold potato, and scoop out the insides with a spoon, place insides in a bowl. Leave a thin lining so potato skin wont collapse.
-Use a potato masher to mash the potato insides. Stir in melted butter, 1 cup of the cheese, green onions, sour cream, milk, salt and pepper. Mix well.
-Preheat the boiler. Move the oven rack 3-4 inches from the top of oven.
-Scoop the potato filling into shells, use all the filling mounding over top. Sprinkle remaining cheese on top. Place in broiler until cheese melts and is hot and bubbly...around 5 min.

Carmel Marshmellow Rice Krispies

12 oz Rice Kripies
1 can sweetened condensed milk
2 bags mini marshmellows
1 10 oz bag wrapped carmels
1 cube butter
-Directions-
1-Spray pam on bottom of cookie sheet
2-Place Rice Kripies in a large mixing bowl
3-Unwrap carmels and mix with sweetened condensed milk in a heavy pan. Cook until carmel pulls away from sides and bottom of the pan. (ok if there is chunks, yummy in finished product!) Set aside.
4-In another heavy pan, melt butter and 1 1/2 bags of marshmellows. Stir until completely melted and stir into rice krispies.
5-Press half of rice krispie mixture into a greased baking sheet. Sprinkle remaining half bag of marshmellows. Pour and spread carmel mixture over rice krispies. Top with remaining rice krispie mixture. (I use a big spoon sprayed with pam!)
Enjoy!

Cheesy Mostaccioli

1 pkg mostaccioli pasta, cooked and drained
1 lb ground beef, browned and drained
1 can (11 oz) Cheddar Cheese soup
1 jar (30 oz) spaghetti sauce
1/2 tsp pepper
1 tsp Italian seasoning
3 cups shredded mozarella cheese
-(cook pasta and meat) Preheat oven to 400 degrees. Combine cooked pasta, cooked meat, soup and spaghetti sauce. Add pepper, seasoning and 2 cups of mazarella cheese. Mix to combine. Place in 9x13 baking dish. Sprinkle remaining 1 cup cheese on top. Bake for 25 min.

Chicken & Broccoli Alfredo

1 lb linguine
1 cup fresh or frozen broccoli
2 TBS butter
1 pd chicken cut into 1 1/2 inch pieces
1 (10 3/4) can cream of mushroom soup
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 tsp pepper

-Prepare linguine according to pkg direction.s Add broccoli during last 4 minutes. Drain. Heat butter in skillet. Add chicken and cook until done. Stir in soup, milk, cheese, pepper and linguine. Cook until hot and bubbly!

Sloppy Joes

1 lb hamburger
1 large onion
2 TBSP ketchup
1/2 pkg Sloppy Joe Seasoning (found by gravy mixes/taco seasoning)
1 TBS mustard
1 can Chicken Gumbo Soup
-Fry onion in 1 tsp shortening. Add hamburger and brown. Add rest of ingredients and simmer 1/2 hour.

Thai Peanut Chicken

3-4 chicken breasts
1 can coconut milk (found in Asian section)
*1-1.5 TBS Peanut Sauce (also found in Asian section)
-Preheat oven to 375 degrees. Place chicken in a glass baking dish. Whisk coconut milk and peanut sauce together and pour over chicken. Cover with tin foil and bake for 1-1.5 hours. Serve over spinich.
*The more peanut sauce you add the spicier it will be.

Red Velvet Cookie Sandwich

I've made these for 2 family events the last 2 weeks and everyone loved them! They're just like my oreo cookies but I think they are easier and not as sticky!
COOKIE
1 box red velvet cake mix
1/2 cup butter, softened to room temperature
2 eggs
-Preheat oven to 350 degrees.
-Mix ingredients until combined
-Drop teaspons full of dough onto an ungreased baking sheet about 2 inches apart.
-Bake 10-12 minutes and cool.
CREAM CHEESE FILLING
1/2 cup butter, softened to room temperature
1 8oz pkg of cream cheese, softened to room temperature
1 lb pkg powder sugar
1 tsp vanilla
-In a mixer, cream butter, cream cheese, and vanilla
-Gradually add sugar, mix until smooth
*Makes about 24 cookies or 12 cookie sandwiches

French Bread Rolls

*Makes about a dozen rolls
1 1/2 cups warm water
1 TBS dry active yeast
2 TBS white sugar
2 TBS vegetable oil
1 tsp salt
4 cups all purpose flour, divided
-In a large bowl, stir together warm water, yeast and sugar. Let stand about 10 min.
-Add to the yeast mixture the oil, salt and 2 cups of the flour. Stir in the remaining flour 1/2 cup at a time, until dough pulls away from bowl and isnt as sticky. Lightly flour counter surface and knead dough about 8 minutes or until smooth and elastic. Lightly oil a large bowl, place dough in bowl and turn to coat. Cover with damp cloth and let rise until it double in size about an hour.
FOR BBQ BRAID, STOP HERE AND FOLLOW BRAID INSTRUCTIONS FROM HERE ON.
Continue for rolls.
Return dough to lightly floured surface and deflate dough. Divide dough into 12-14 equal pieces and roll into balls. Place on a lightly greased baking sheet about 2 inches apart. Cover rolls with damp cloth and let rise til double in size, about 40 minutes. Preheat oven to 400 degreese F.
-Bake for 12-14 min until golden brown.
*Can freeze after baked, just reheat for 2 min in microwave

BBQ Chicken Braid

I just made this for the 1st time last night and it was to die for! By far the best thing I have ever made and it looks so fancy! This is our new favorite. I used the pictures from allrecipes.com except for the last one. Doesn't this just look so good? It's really not hard to make either.
*Makes 2 large braids. (So I did one braid and some rolls that I cooked and stuck in the freezer)
1 recipe French Bread Rolls (posted in the bread category)
2 cups shredded, cooked chicken
1 1/2 cups bbq sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
-After the french bread recipe has gone through the 1st rise, split dough into 2 parts. Roll one portion into an 11x17 rectangle. Transfer to a cookie sheet. Use a pizza cutter or knife to cut strips 1 inch apart starting from outside cutting towards the middle. Leave a 3 inch thick strip down the center to place other ingredients. Spread half the bbq sauce, chicken and cheeses down the center. Fold the side strips over filling, alternating sides to make it look like a bread, pressing the sides together as you go. Pinch the ends together or fold.
-Preheat oven to 400 degrees F. Let rest for 15 minutes. And do all the steps to make the other braid out of the other dough. While the 2nd braid rests, cook the 1st braid for 15-20 min until golden brown. Remove from oven and bake the 2nd braid. Cut in thick strips and serve warm!
Pictures: Roll out dough into rectangle and cut strips towards the center, leaving a strip for filling
Fill the center and braid sides in, pressing together as you go

Here is my uncooked braid and rolls since I halved the braid recipe

Beef Stroganoff

This was soo good tonight! Even my 16 month old was loving it and ate it all gone!
1 1/2 lb ground beef
1 1/2 cup beef broth, divided
2 TBS ketchup
1 tsp salt
1 small clove garlic, minced
3 cups sliced fresh mushrooms
1/2 cup onion, chopped
1/4 cup all purpose flour
1 cup sour cream
Hot cooked noodles or rice
-Brown beef.
-Reserve 1/3 cup of the broth. Stir remaining broth, ketchup, salt and garlic into beef. Heat to boiling, reduce heat. Cover and simmer about 10 min.
-Stir in mushrooms and onion. Heat to boiling and reduce heat. Cover and simmer 5 min until onion is tender. (I skip this step, if you dont like onions/mushrooms just skip this!)
-In a tightly cover container, shake reserved 1/3 cup broth and flour until mixed. Gradually stir it into beef mixture. Heat to boiling, stiring constantly. Boil and stir 1 minute, reduce heat to low.
-Stir in sour cream, heat until hot. Serve over noodles or rice.
*Really good with egg noodles! If you have a SLOW range like I do, boil the noodle water first! Then start the meat. They got done at exactly the same time!

Quick and Easy Cheesecake

1 8oz. package low fat or fat free cream cheese
1 C. powdered sugar
1 t. vanilla
1 C. whipped cream
1 Graham cracker crust
Raspberries (optional)
Beat to soften cream cheese. Add powdered sugar and vanilla. Beat until smooth. Fold whipped cream into mixture. Spoon into graham cracker crust. Top with raspberries and chill until set (only takes 1-2 hours to set). Enjoy!

Chicken Lettuce Wraps

I was telling my sister that I try so hard to make the meals look pretty in picture, still learning that part! Just read the recipe names and ingredients to decide if you want to cook it!!
4 chicken breast halves (frozen ok)
1/2 chopped onion
1/4 cup soy sauce
1/4 cup white vinegar
1/2 tsp ground ginger
2 TBS balsamic vinegar
Garlic powder
dash of all spice
Lettuce
- Toppings, I use:
Corn
Black beans
Shredded carrots
Rice
Chow Mein noodles
Avocados
Tomatos
Shredded cheese
Peanut Sauce or Ranch
-Put chicken in crock pot with onions and sprinkle a little garlic powder. Mix everything else together adn pur sauce over chicken. Cook on low 6-8 hours or high 4-6 hours, stirring occasionally. Shred chicken 30 min before serving.
(My crockpot cooks fast, I cook on low for 5 hours and that's plenty, otherwise the taste is way too strong and chicken is overcooked.)

Chicken with Sweet Potatoes

My camera is still broken, picture off my phone again...This is sooo moist!
1 whole chicken
1/2 C and 2 Tbs flour
1/2 tsp nutmeg
1/2 tsp cinnamon
2 large sweet potatoes, peeled and sliced
1 can (8 oz) pinapple chunks (save juice)
1 can cream of chicken soup
1/2 cup orange juice
1/4 cup pinapple juice
hot cooked rice (optional)
-Wash chicken and pat dry with paper towels (I peel the skin off while I wash it to give the chicken more flavor). In a bowl, combine 1/2 cup flour, nutmeg and cinnamon and coat chicken. Place sweet potatoes adn pinapple on the bottom of greased crockpot. Place chicken on top. In a small bowl whisk chicken soup, orange juice, pinapple juice, adn 2 Tbs of flour and pour over chicken. Cover and cook on low for 7-9 hours or on high 3-5 hours. Serve over rice if desired.
*You can use a couple chicken breasts instead of whole chicken, I make my husband wash the whole chicken cause I think it's absolutely disgusting!

Chicken Teriyaki

Ok my camera is completely broken right now. So I took this picture on my phone, texted it to my husband's phone, emailed it to me, then saved and posted it so it's a bad picture through that long process!!
10-12 chicken tenders

1 bag (16 oz) frozen oriental vegetable mix

1 bottle (18 oz) teriyaki sauce (make sure its sauce and not like a 30 minute marinade or else it will be way to strong, speaking from experience!)

-Cut chicken tenders in thirds and place in greased 3-4 1/2 quart slow cooker. Mix frozen vegetables and teriyaki sauce together then pour over chicken. Cover and cook on high heat 3 hours or low heat 4-6 hours.

-Serve over rice

-Serve with a fortune cookie!!

My fortune said: All your hard work will soon pay off...cant wait!!

Navajo Tacos

Just made these for dinner tonight!
Rhodes rolls (Let them rise as normal, then smash 2-3 together per taco. Fry them in olive oil.)
Whatever toppings you want

Salsa

Sour cream

Ranch

Shredded cheese

Lettuce

Olives

Ground beef or shredded chicken

Refried beans

Black beans

Corn

Peanut Butter Brownie Triffle

I took this to 2 big family parties over the weekend and everyone LOVED it! Thanks Mike/Jen for graduating to give me an excuse to make this big dessert that feeds a LOT of people!
1 fudge brownie mix
1 pkg (10 oz) peanut butter chips
2 pkgs (13 oz each) mini Reese's peanut butter cups
4 cups cold 2% milk
2 pkgs (5.1 0z each) instant vanilla pudding mix
1 cup creamy peanut butter
4 tsp vanila extract
3 cartons (8 oz each) frozen whipped topping, thawed
-Prepare brownie batter according to package directions, stir in peanut butter chips. Bake in a greased 13x9 baking pan for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs, (don't overbake) Cool completely on a wire rack, cut into 3/4 inch pieces.
-Cut peanut butter cups in half, set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes to soft-set. Add peanut butter and vanilla, mix well. Fold in 1 1/2 cartons whipped topping.
-Place a third of brownies in 5 qrt glass bowl, top with a third of Reese's peanut butter cups. Sppon a third of pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping and garnish with Reese's peanut butter cups. Refridgerate until chilled.

Chicken Parmesan

I dont know exact ingredients on this one. I just do what I have on hand.
Chicken breasts (3)
Eggs (2)
Bread crumbs
Mozzerella cheese
-Dip raw chicken into eggs then into bread crumbs. Fry 5-7 minutes on each side. Place in pan,. Sprinkle mozzerella cheese to cover chicken breasts. Pour Prego sauce (or your choice of any sauce). Bake at 350 for 15-20 minutes.

Peanut Butter Rice Krispies

Fastest dessert to make! You don't even use an oven!
Peanut Butter Rice Krispies
1 Cup light corn syrup
1 cup sugar
2 cups peanut butter
5 cups rice krispie cereal
--Bring light corn syrup and sugar to a boil until clear and melted. Remove from heat and add peanut butter and rice krispies. Mix well. Spread into a 9x13 pan.
Frosting
1 cup milk chocolate chips
1 cup butterscotch chips
--Melt together and spread on bars. When melting put in microwave for 30 seconds and then stir, continue to do so until melted. Allow to set before serving.

Breadsticks

I got this recipe from my sister Melanie, they are so yummy with her potato soup..
1 Tbs yeast dissolved in 1 1/2 C warm water
2 T Sugar
1 t salt
--Pour all and mix. Add 3 C flour. Mix.Let rise for 20 min. in mixer (or bowl). Roll into 1/3" thick rectangle. slice long ways then cut in half. Fold in half and twist tight. Place on greased cookie sheet. Brush with butter, and sprinkle with parmesan or mix 1/4t garlic powder 1/4t season salt 1/4t italian seasoning 1/4t parmesan cheese.Let rise 20 min. more. Bake at 375 for 15-20 min until golden brown

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese
--Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.In a large skillet brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.Preheat the oven to 350. Butter a 9X13 or 2-8X8 pans. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Chicken and Noodle Casserole

1 can Cream of Mushroom soup
1/2 cup milk
1/4 tsp. black pepper
1/4 cup Parmesan cheese
1 cup frozen mixed vegetables
2 cups cooked cubed chicken (You can also use canned chicken if you are in a hurry)
2 1/2 cups medium egg noodles, cooked and drained
2 cups cornflakes (I use Frosted Flakes)
2-4 Tbsp. melted butter
I add a little minced onions and garlic, don't remember how much.
--Stir soup, milk, pepper, Parmesan cheese, vegetables, chicken and noodles in 1 1/2 quart casserole dish. (I use a 2 quart dish) Crush cornflakes and mix with melted butter. Sprinkle mixture over the top of the casserole. In the picture above I used French's fried onions instead of the cornflakes.Bake at 350 for approximately 30 minutes

Ranch Chicken

3/4 cup crushed cornflakes (I use Frosted Flakes :)
3/4 cup grated Parmesan cheese
1 envelope Ranch Salad Dressing mix
1/2 cup butter, melted
8 boneless, skinless chicken breasts
--In a shallow bowl, combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat.Place in greased 13X9 inch baking dish. Bake uncovered at 350 degrees for 40-45 minutes, or until chicken is done.

Vegetable Soup with Hamburger

I know it's going into summer but this is such a GOOD soup!
*1 Pound Hamburger Cooked, drained & Rinsed. Then add Salt, Pepper, Garlic Salt & Onion Powder. Put in Fridge...This goes in at the end.
*3 Potatoes peeled & Cubed
*2 Cups chopped Carrots
*3 Celery Stalks thinly Sliced
*1/2 Onion Chopped
*2 Cans seasoned, cut Stewed Tomatos
*3 Chicken Bouillon Cubes... & some Salt & Pepper
*1 Can Green Beans
*Grated Cheese
--Put chopped veggies (potatoes, carrots, celery & onion) in Large potAdd water...just enough to cover the veggies.Add 3 Chicken Bouillon Cubes & some Salt & PepperBring to a Boil.Boil till veggies are soft , but Not Mushy. Add 2 cans Stewed Tomatos with the juice.Also Add the HamburgerRemove from Heat & cover. Let stand for 30 min. Add 1 Can of green beans (drained)& then Refridegerate. It's best when all the flavors get a chance to mesh together.

3 Envelope Roast

1 envelope Italian Dressing Mix
1 envelope Ranch Dressing Mix
1 envelope Brown Gravy Mix
2 cups water
2 - 4 lb roast
--Mix all envelopes and water and pour over the roast in a crockpot. Cook on low for 8 hours or high for 6 hours. Take meat out and cut or shred depending on your preference (I shredded). Then serve with rice or mashed potatoes. Add a little flour to the leftover juice to thicken it and make a gravy. It turns into a very flavorful and delicious dish. SUPER SIMPLE!!

Rolo Cookies

Ok these are chocolate cookies with rolo's in them...I didn't realize that when I made them, so heads up!
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 tsp. vanilla
48 Rolos
2 T sugar
--Combine flour, cocoa and soda and set aside. Beat sugars and butter until well blended; add eggs and vanilla. Add dry mixture and blend well. Shape cookies into small balls. Press Rolo into center of ball and cover with dough. Roll cookie in sugar. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes, until tops of cookies are slightly cracked.*Make sure these cookies do not get over-cooked...they are also the best when they're right out of the oven*

Poppyseed Chicken

I've never been a fan of poppyseed chicken but my friend Morgan Shaw gave me this recipe and I love it!!
4 chicken breasts, boiled
Sliced swiss cheese
2 cans reduced fat cream of chicken soup
16 oz carton of reduced fat sour cream
2 sleeves ritz crackers, crushed
1/2 C butter, melted
scant tablespoon poppy seeds
--Place cooked chicken in bottom of 9X13 inch pan. Place enough sliced swiss cheese to cover chicken. Mix soup and sour cream together and pour over chicken and cheese. Mix crackers, butter and poppy seeds together and spread over chicken. Bake at 350 for 35 min, or until bubbly.

Almond Chicken

8-10 pieces chicken (not frozen)
1/2 tsp pepper
flour to coat
1 tsp celery
salt
1 tsp paprika
1 tsp curry powder
1/2 Tbsp crushed oregano
2-4 Tbsp melted butter
3/4 cup sliced almonds (optional)
1 1/2 cup half & half (or milk)
1/2 cup sour cream
--Coat chicken with flour. Blend spices with melted butter. Roll flour coated chicken in seasoned butter coating all sides. Place in baking dish. Sprinkle with almonds. Pour half & half between pieces. Cover with foil, bake at 350 for 45 minutes. Uncover and mix 1/2 oft the sauce from pan with sour cream and pour over chicken. Bake uncovered 15 more minutes or until chicken is tender. Serve chicken with sauce drizzled over.

Chicken Vegetable Tostadas

1T. cumin
1/4t. salt and pepper
2t. canola oil
12oz. chicken breasts about (4)
1 red onion (I use ½ orange pepper)
2 ears of fresh corn kernals, or just 1 can of corn
1 chopped zucchini (I use 2 small or 1 very big)
1/2 c. green salsa
3T. chopped cilantro
Flour Tortillas (I use the fresh ones from Costco that you cook)
Monterey jack Cheese
(I like sour cream and lettuce on top)
--Pour canola oil in frying pan. Cut chicken breasts into bite size pieces and sprinkle the cumin and salt and pepper on top, add it to the oil and saute for 3 min. Then add onion, zucchini, and corn, continue cooking until the chicken is done. Stir in salsa and cilantro. Cook until liquid is almost all evaporated. For best results... spray flour tortilla with cooking spray, then broil the tortilla until it is crisp, just a few brown spots. Place above mixture on tortilla and sprinkle with cheese. Place it back in the oven on broil for just a second until cheese is melted.

Baked Potato Soup

I got this VERY yummy recipe from my sister Melanie! Soo good with breadsticks!
SERVES 4
1 1/3 medium baked potatoes
2 teaspoons butter
2/3 cup diced white onion
1 1/3 teaspoons flour
2 2/3 cups chicken stock
1 1/3 cups water
1/4 cup cornstarch
1 cup instant mashed potatoes
2/3 teaspoon salt
1/2 teaspoon pepper
1/3 teaspoon basil
1/8 teaspoon thyme
2/3 cup half-and-half
Garnish
1/3 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
1 1/3 green onions, chopped
Directions
1 Melt butter in a large saucepan and sauté onion until light brown.
2 Add the flour to the onions and stir to make a roux.
3 Add stock, water, cornstarch, mashed potatoes and spices to the pot and bring to a boil.
4 Reduce heat and simmer for 5 minutes.
5 Cut potatoes in half lengthwise and scoop out.
6 Discard skins.
7 Chop potato flesh into 1/2 inch chunks.
8 Add chopped potato and half and half to the saucepan, bring soup back to a boil, reduce and simmer for 15 minutes.
9 Ladle into bowls, and serve with 1 tbsp cheese, 1/2 tbsp bacon bits and 1 tsp onion sprinkled on top.

Beefy Macaroni

1 1/2 cups uncooked elbow macaroni
1 lb ground beef
1/2 cup chopped onion
10 3/4 ounces tomato soup
1/4 cup water
1 tablespoon worcestershire sauce
1/2 cup shredded cheddar cheese
--Cook macaroni according to package directions. Drain and set aside. In medium skillet, over medium-high heat, cook beef and onion until beef is browned. Stir often to seperate meat. Drain. Return beef to skillet and add soup, water, worcestershire, cheese,and macaroni. Heat on low until heated through.

Turkey Piccata

May use turkey, chicken or pork!
Hands-On Time: 15 minutes. Ready In: 1 hour. Yield: 4 servings
2 1/2 tablespoons all-purpose flour
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 pound turkey breast meat, cut into short strips*
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chicken broth
2 teaspoons freshly squeezed lemon juice
Grated peel of 1 lemon
2 tablespoons finely chopped parsley
2 cups cooked rice (optional)
--Combine flour, salt and pepper in resealable plastic food storage bag. Add turkey strips and shake well to coat. Heat butter and oil in large skillet over medium-high heat until hot. Add turkey strips in single layer. Brown on all sides, about 2 minutes per side. Transfer to 5-quart CROCK-POT® slow cooker, arranging on bottom in single layer.
Pour broth into skillet. Cook and stir to scrape up any browned bits. Pour into CROCK-POT® slow cooker. Add lemon juice and peel. Cover; cook on low 1 hour. Sprinkle with parsley before serving. Serve over rice, if desired.
*Ingredient Tip*You may substitute turkey tenderloins; cut as directed.

Mushroom Beef Stew

I couldn't find shiitake mushrroms so I just put in regular
5 servings
1 1/2 to 2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small white onion, chopped
1 stalk celery, sliced
--Put the beef in the 4 1/2-quart CROCK-POT® slow cooker. Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat with flour. Add the remaining ingredients and stir to mix well. Cover; cook on LOW 10 to 12 hours or on HIGH for 4 to 6 hours. Stir the stew before serving.
ENJOY

30-minute chicken noodle soup

Both Matt and I dont like onions so I never use them! I put corn instead, so that's optional!
4 cups water
1 can (14.5 oz) chicken broth
1-1/2 cups cubed cooked chicken breast
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
3/4 cup sliced celery
3/4 cup sliced fresh carrots
1 small onion, chopped
1-1/2 tsp dried parsley flakes
1 tsp chicken bouillion granules
1/4 tsp pepper
3 cups uncooked egg noodles
1 can of corn, optional
Combine the first 10 ingredients. Bring to a boil. Reduce heat, cover and simmer for 10 min or until vegetables are crisp tender. Stir in noodles and corn: cook 5-7 min longer or until noodles and vegetables are tender.
ENJOY :)

Maple Glazed Carrots

These are so good!
3 pounds carrots, sliced 1/4 inch thick
1/4 cup maple syrup
2 tablespoons unsalted butter
1/3 cup water
1/2 tsp Kosher salt and 1/4 tsp black pepper
--In a large skillet, combine the cut carrots, syrup, butter, water, salt, and pepper. Bring to a boil. Reduce heat and simmer, partially covered, stirring once, until the carrots are tender and the liquid has reduced to a glaze, 12 to 15 minutes. (If the carrots are tender before the liquid has thickened, uncover, increase heat to medium-high, and cook until the liquid forms a glaze.)
ENJOY :)

Sesame Green beans

Here goes my very first post! (I don't use the onions, therefore I only use a tiny bit of oil. I also don't use the sesame seeds often but it looks pretty)
2 lbs fresh green beans, ends trimmed off
2/3 cup finely chopped onion
3 Tbsp. canola oil
3 garlic cloves, minced
1/4 cup soy sauce
1 tsp. pepper
1 Tbsp. sesame seeds, toasted
-Place beans in a large pot, cover with water, and bring to a boil. Cover and cook 4-7 minutes or until crisp tender. Drain and immediately place beans in ice water. Drain and pat dry.
-In a large skillet, saute beans and onion in oil until onion is tender. Add garlic and cook 1 minute longer. Stir in soy sauce and pepper. Transfer to a serving dish and sprinkle with sesame seeds.

**WE LOVE THESE!! I made them every day for a week! I could eat them every day but I don't want to make Matt sick of them. I halve the recipe, unless I'm making them for a family, then I do the whole recipe and have some left over for us!