Ingredients:
1 package (12 oz.) semisweet chocolate chips
1 package (12 oz.) butterscotch chips
1/2 cup peanut butter
3 cups miniature marshmallows
1/2 cup salted peanuts (lightly chopped)
Directions:
Place chocolate chips, butterscotch chips and peanut butter medium-sized pot and cook on medium heat. Turn down heat if it starts to stick to the bottom. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated, but not too much otherwise they will melt. Spread in 9 x 9 pan lined with wax paper. Refrigerate until firm, at least 1 hour, then cut into cubes. Keep stored in the refrigerator until ready to serve.
Result:
Best fudge I have ever tasted, and I don't like fudge that much! This recipe is so fast and easy, only about 5 minutes from start to finish!
Thursday, December 17, 2009
Thursday, November 5, 2009
Crockpot Beef Stroganoff
Ingredients:
1 lb. stew meat, cubed
1/2 packet onion soup mix
1 can cream of mushroom soup
1 can mushrooms, drained (optional)
2 squeezes garlic paste (or 1/2 tsp. garlic powder)
1 c. sour cream
Directions:
Combine all ingredients except sour cream in slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4 servings. Serve over hot noodles.
Result:
So fast and simple and delish! Will definitely make this often.
1 lb. stew meat, cubed
1/2 packet onion soup mix
1 can cream of mushroom soup
1 can mushrooms, drained (optional)
2 squeezes garlic paste (or 1/2 tsp. garlic powder)
1 c. sour cream
Directions:
Combine all ingredients except sour cream in slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4 servings. Serve over hot noodles.
Result:
So fast and simple and delish! Will definitely make this often.
Monday, September 14, 2009
Crockpot Steak Fajitas
Ingredients:
2 lbs. boneless beef sirloin steaks, cut into thin strips
1 green, red and yellow pepper, cut into strips
1 sweet onion, cut into strips
3/4 cup water
2 tsp. red wine vinegar
1 tsp. lime juice
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. cayenne pepper
8 flour tortillas (8 inches), warmed
1/2 c. salsa
1/2 c. shredded cheddar cheese
8 tsp. cilantro, minced
Directions:
Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-9 hours or until tender. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with 1 tablespoon salsa, 1 tablespoon cheese and 1 teaspoon cilantro; roll up.
Result: So easy! We don't like peppers, so I left those out. We added sour cream as well, and you can add guacamole too if you like!
Source: Real Mom Kitchen
2 lbs. boneless beef sirloin steaks, cut into thin strips
1 green, red and yellow pepper, cut into strips
1 sweet onion, cut into strips
3/4 cup water
2 tsp. red wine vinegar
1 tsp. lime juice
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. cayenne pepper
8 flour tortillas (8 inches), warmed
1/2 c. salsa
1/2 c. shredded cheddar cheese
8 tsp. cilantro, minced
Directions:
Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-9 hours or until tender. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with 1 tablespoon salsa, 1 tablespoon cheese and 1 teaspoon cilantro; roll up.
Result: So easy! We don't like peppers, so I left those out. We added sour cream as well, and you can add guacamole too if you like!
Source: Real Mom Kitchen
Sunday, September 13, 2009
Best Baked Buffalo Chicken Wings
Ingredients:
25-30 chicken wings
3/4 c. all-purpose flour
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. butter
1/2 c. Frank's Buffalo Sauce
Directions:
In a small bowl mix together the flour, paprika, cayenne pepper, garlic powder, salt and black pepper. Place chicken wings in a glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish and refrigerate for 60 to 90 minutes. (longer is fine too)
Preheat oven to 375 degrees F. Take chicken out of fridge and place spaced apart in a single layer on a cooling rack which is on top of a foil-lined baking sheet. (or use a broiler pan if you have one) This will let the grease drip down and make them nice and crispy! Bake for 35-45 minutes, depending on your oven.
When chicken has only 5 minutes left, make the sauce. Combine the butter and buffalo sauce in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.
When chicken is done, place in a large bowl and toss with buffalo sauce. Serve immediately. This recipe makes wings that are MEDIUM or slightly above a medium heat. Adjust the hot sauce/butter ratio for your desired heat level.
Result:
Best wings I have ever made, and I will make them like this for now on! They were perfectly crispy and much healtier since they are baked and not fried. This made the perfect amount of sauce for 28 wings/drummettes. Enjoy!
25-30 chicken wings
3/4 c. all-purpose flour
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1/2 c. butter
1/2 c. Frank's Buffalo Sauce
Directions:
In a small bowl mix together the flour, paprika, cayenne pepper, garlic powder, salt and black pepper. Place chicken wings in a glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish and refrigerate for 60 to 90 minutes. (longer is fine too)
Preheat oven to 375 degrees F. Take chicken out of fridge and place spaced apart in a single layer on a cooling rack which is on top of a foil-lined baking sheet. (or use a broiler pan if you have one) This will let the grease drip down and make them nice and crispy! Bake for 35-45 minutes, depending on your oven.
When chicken has only 5 minutes left, make the sauce. Combine the butter and buffalo sauce in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.
When chicken is done, place in a large bowl and toss with buffalo sauce. Serve immediately. This recipe makes wings that are MEDIUM or slightly above a medium heat. Adjust the hot sauce/butter ratio for your desired heat level.
Result:
Best wings I have ever made, and I will make them like this for now on! They were perfectly crispy and much healtier since they are baked and not fried. This made the perfect amount of sauce for 28 wings/drummettes. Enjoy!
Friday, September 11, 2009
Crockpot Orange Chicken
Ingredients:
1 1/2 lbs. boneless skinless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil (for browning the chicken)
1 Tbsp. salt
6 oz. (1/2 can) frozen orange juice concentrate, thawed (little-to-no pulp, as the pulp can taste a bit bitter when cooked)
3 Tbsp. brown sugar
3 Tbsp. ketchup
1 tsp. balsamic vinegar
Directions:
Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating. Place the chicken pieces into your slow cooker.
In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat. Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
Result:
Delish! We'll definitely be making this regularly. I did not have orange juice concentrate, just orange juice, but it worked just fine. I think it was probably a little less orange flavor, but that works for me because I am not a huge fan of orange flavored chicken normally. I also added frozen broccoli to round it 0ut. It was yummy!
Source: A Year of Crockpotting Blog
1 1/2 lbs. boneless skinless chicken, cut in 2-inch chunks
1/2 cup flour
olive oil (for browning the chicken)
1 Tbsp. salt
6 oz. (1/2 can) frozen orange juice concentrate, thawed (little-to-no pulp, as the pulp can taste a bit bitter when cooked)
3 Tbsp. brown sugar
3 Tbsp. ketchup
1 tsp. balsamic vinegar
Directions:Use a 4 quart slow cooker for best results. Dredge the chicken pieces with the flour, and shake off the excess. Go ahead and throw away any remaining flour, we won't need it. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating. Place the chicken pieces into your slow cooker.
In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Taste. If you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat. Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.
Result:
Delish! We'll definitely be making this regularly. I did not have orange juice concentrate, just orange juice, but it worked just fine. I think it was probably a little less orange flavor, but that works for me because I am not a huge fan of orange flavored chicken normally. I also added frozen broccoli to round it 0ut. It was yummy!
Source: A Year of Crockpotting Blog
Wednesday, September 2, 2009
Fresh Fruit Dip
Ingredients:
1 (8 oz.) tub of strawberry or pineapple soft-style cream cheese
1 (7 oz.) jar of marshmallow creme
1 Tbsp. orange juice
1 Tbsp. lemon juice
Directions:
In a mixing bowl, beat together ingredients until smooth. Refrigerate before serving. Serve with fresh fruit. Makes 2 cups.
1 (8 oz.) tub of strawberry or pineapple soft-style cream cheese
1 (7 oz.) jar of marshmallow creme
1 Tbsp. orange juice
1 Tbsp. lemon juice
Directions:
In a mixing bowl, beat together ingredients until smooth. Refrigerate before serving. Serve with fresh fruit. Makes 2 cups.
Crockpot Sweet and Spicy Chicken
Ingredients:
1 lb. boneless, skinless chicken breasts
1 (14 oz.) can petite diced tomatoes, undrained
1/3 c. brown sugar
1/2 tsp. red pepper flakes
Directions:
Layer chicken, red pepper, brown sugar, and tomatoes in crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season with salt and pepper. Serve over rice, on hamburger buns, or on tortillas.
Result:
Very good! I kept feeling like something was missing, but my husband really liked it. I served it on whole wheat buns. Super easy to make and easy to adjust for picky eaters!
1 lb. boneless, skinless chicken breasts
1 (14 oz.) can petite diced tomatoes, undrained
1/3 c. brown sugar
1/2 tsp. red pepper flakes
Directions:
Layer chicken, red pepper, brown sugar, and tomatoes in crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season with salt and pepper. Serve over rice, on hamburger buns, or on tortillas.
Result:
Very good! I kept feeling like something was missing, but my husband really liked it. I served it on whole wheat buns. Super easy to make and easy to adjust for picky eaters!
Subscribe to:
Posts (Atom)
