Slow Cooker Chicken Tacos

What you need:

1 pound chicken breasts (approx. three large or four small chicken breasts)
1 jar (16 oz) salsa
1 Tbsp. taco seasoning mix (optional)
Flour tortillas or taco shells
Taco toppings

What you do:

• PLACE chicken breasts, salsa and seasoning into slow cooker and cook on high for four hours or low for six to eight hours. If using frozen chicken breasts, cook on high for five to six hours.
• REMOVE chicken from slow cooker and cut or shred. If desired, add some salsa left over in the slow cooker to the chicken.
• SERVE chicken in taco shells, tortillas, lettuce wraps or on top of a salad and garnish with toppings of choice. Enjoy!

Pumpkin Bars

2 1/2 c. flour
1 2/3 c. sugar
3/4 c. butter, softened
1/3 c. milk
1 1/4 t. baking powder
1 1/4 t. baking soda
1 t. salt
1 t. ground cinnamon
1 t. pumpkin pie spice *
* or substitute 1/2 t. cinnamon, 1/4 t. ginger, 1/8 t. nutmeg and 1/8 t. cloves
1/2 t. ground cloves
2 eggs
(1) 15 oz. can cooked pumpkin

Heat oven to 350 degrees.  Combine bar ingredients in large mixer bowl.  Beat at medium speed, scraping bowl often, until well mixed (2-3 minutes).  Pour batter into greased 15x10x1 inch jelly roll pan.  Bake for 25-35 minutes or until bar springs back when touched lightly in the center.  Cool completely.

Frosting
4 c. powdered sugar
1/2 c. butter, softened
2 t. vanilla
3 to 4 Tablespoons milk
1/2 cup chopped pecans (optional)

Combine powdered sugar, butter and vanilla in large mixer bowl.  Beat at medium speed, gradually adding enough milk and scraping bowl often, until desired spreading consistency (1-2 minutes).  Stir in pecans by hand.  Frost cooled bars.  Cut into bars.  Makes 48 bars.

Creamy Chicken Fajita Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1 cup cheddar cheese, shredded
favorite toppings

Directions:
Spray slow cooker with non-stick cooking spray.  Place chicken into slow cooker.  In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin.  Pour over chicken in slow cooker.  Cook on low for 4-6 hours (or high for 2-3 hours).  Remove chicken and shred using 2 forks.  Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes.  Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Oreo Cookie Balls

1 package (8 oz) cream cheese, softened
40 Oreo cookies, finely crushed, divided
Dipping chocolate

Mix cream cheese and 3 cups cookie crumbs until blended.
Shape into 48 (1-inch) balls.  Freeze 10 min.  Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.  Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm.

* For easier dipping: use a toothpick to dip the cookie ball into melted chocolate; shake off excess chocolate then place on waxed paper.

Loaded Baked Potato Soup

Crockpot Loaded Baked Potato Soup adapted from Twirl
30oz bag frozen hash browns (we like diced) 28oz chicken broth 10.75oz can cream of chicken soup 1 tablespoon dried, minced onion 1 teaspoon ground black pepper 8oz cream cheese, softened 4-6 slices bacon, cooked and crumbled 2 cups shredded cheddar cheese

Mix frozen hash browns (no need to thaw), chicken broth, cream of chicken soup, dried minced onion, and pepper in Crockpot and cook on low for 5 hours. 
Remove lid and stir in cream cheese. Cook another 30 minutes. Whisk together until smooth.  Serve with bacon and cheddar on top. 
(from MostlyHomemadeMom)

Energy Balls

1 cup Oatmeal
1/2 cup coconut oil
1/2 cup honey
1/4 cup cocoa powder
1/2 Chia seeds
1 tsp vanilla
1/2- 1 cup coconut flakes (what you prefer)
1/2 cup peanut butter

Put all in a sauce pan, until all melted together.  Take off heat and roll into balls. Refrigerate in a storage container.

So good, and do great to eat before a run

Zupas Wisconsin Cauliflower Soup

2 TBSP Butter
1 White onion diced
2 TSP minced Garlic
1/4 Cup flour
2 Cups Milk
3 Cups Chicken broth
2 TSP. Salt
1 Head Cauliflower chopped
1 cup shredded pepperjack cheese
2 cups shredded white sharp cheddar cheese

1. Melt butter in a large pot. Add garlic and onion and sauté until onions are tender. Add flour and stir until mixture clumps up.
2. Gradually whisk in milk. Add broth, salt, and cauliflower. Simmer for 15 minutes or until cauliflower is tender.
3. Transfer soup to a blender and pulse until smooth. Return soup to pot. Add cheeses and stir until melted and combined with soup. Serve with extra cheese if desired.

Crock Pot Pizza casserole

Crock Pot Pizza Casserole

Print

Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

Author: Amanda@momswithcrockpots.com

Serves: 6-8

Ingredients

• 1 pound of ground Italian sausage, browned and drained
• ½ pound of ground beef, browned and drained
• ½ large white onion, chopped
• 8 ounce box of short pasta (rigatoni, penne or ziti), cooked... but undercooked slightly
• (3) 14 ounce jars of pizza sauce
• 2 teaspoons of Italian seasoning
• 2 cloves garlic, chopped
• 8 ounce package of sliced pepperoni, placed between paper towels and microwaved for a few seconds to remove all the grease
• 16 ounces of shredded mozzarella cheese

Instructions

1. In a large bowl mix everything together except for the mozzarella cheese
2. Spray the inside of a 4 - 6 quart Crock-Pot with non-stick spray
3. Layer the mixture alternately with the shredded mozzarella cheese (three layers, ending with the cheese on top)
4. Cover and cook on LOW for 3½ - 4 hours. If cooked for longer than 4 hours or on high it may burn (THREE hours worked perfectly for me)
5. Serve with a side salad

High Protein Whole Wheat Pancakes

1 Cup Cottage Cheese
1 Cup Rolled Oats
6 egg whites
1/2 Cup whole wheat flour
1/4 Cup Greek Vanilla Yogurt
1 tsp. Vanilla
2 TBSP honey
1/4 tsp. cinnamon

Combine all ingredients in a blender.
Heat large skillet or large frying pan or griddle to medium heat (between 325-350)

Pour all batter onto greased skillet.
Cook until small bubbles start to appear and edges start to look dry.

Flip and continue to cook another 1-2 minutes

Top with fresh berries and syrup or whatever you like!

I made these this morning and they were DELICIOUS!

Funeral Potatoes

INGREDIENTS

• 6 c. diced potatoes
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1/2 stick butter, melted
• 1/2 c. milk
• 1 c. sour cream or plain Greek yogurt
• 2 c. grated cheddar cheese, or use a mix of cheddar and gruyere
• 1/4 c. grated onion (optional)
• Salt and pepper to taste
• 3/4 c. crushed cornflakes or panko bread crumbs (optional for crumb topping)
• Additional 2 T. butter (optional for crumb topping)

PREPARATION

1. Prepare the potatoes: Scrub 6-8 medium russet potatoes and wrap in foil. Bake the potatoes in a 350 degree oven for 45 minutes to 1 hour, or until they are easily pierced with a fork but not too tender. When the potatoes are cool enough to handle, peel and dice them. If you want, you can substitute plain frozen diced (not shredded) potatoes. Let the potatoes thaw before using them in the recipe.
2. Combine soup, butter, sour cream or yogurt, milk, cheese, onion, salt and pepper in a large mixing bowl. Mix well. Add the diced potatoes and stir gently until combined.
3. Place potato mixture in a 2-3 quart casserole dish or 9 x 13-inch baking pan.
4. Optional: Mix 2 T melted butter with crushed corn flakes or panko bread crumbs. If using panko, season with a little salt and pepper. Sprinkle crumb mixture over potato mixture.
5. Bake uncovered at 350 degrees for 30-45 minutes or until hot and bubbly.

Crescent Dinner Rolls

Ingredients

• 1/3 cup warm water, 110 - 115 degrees
• 2 1/4 tsp active dry yeast
• 1/3 cup + 1/4 tsp granulated sugar
• 1 1/3 cups whole milk, warmed to 110 - 115 degrees
• 3/4 cup salted butter, at room temperature, divided
• 1 large egg, at room temperature
• 1 1/2 tsp salt
• 4 1/2 cups all-purpose flour*

Directions

• Mix warm water, yeast and 1/4 tsp sugar; let rest 5-10 minutes.  Pour into bowl with whisk attachment, add 1/3 cup sugar, warm mmilk, 5 Tbsp butter, egg and salt.  Once blended, add 2 cups flour; switch attachment to a dough hook, with mixer on low speed slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic.  (dough should be slightly sticky when touched). Cover and allow dough to rise in a warm place about 1 1/2 hours.
• Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet. Cover rolls loosely and let riseabout 1 hour.
• Bake rolls in preheated oven for 15 - 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.

Pizza Pasta Bake

What You Need

3 cups penne pasta, uncooked
1 each small green and red pepper, chopped (I usually skip this=picky eaters!)
2 cups spaghetti sauce
1-1/2 cups Pepperoni slices
1/4 cup grated Parmesan cheese
1/2 cup shredded Mozzarella cheese, divided
1/2 cup shredded Cheddar cheese, divided

Make It

Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 minutes; drain.  Return to pan.  Stir in spaghetti sauce, pepperoni, Parmesan and 1/4 cup of each shredded cheese.  Spoon into 8- or 9-inch square baking dish sprayed with cooking spray; top with remaining shredded cheese.

Heat oven to 375 degrees.  Cover pan with foil.  Bake 55 minutes or until heated through, uncovering after 45 minutes.

Slow Cooker Cream Cheese Chicken Taquitos

INGREDIENTS

• 2 boneless skinless chicken breasts
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• salt + pepper
• 8 ounces cream cheese
• ⅓ cup water
• ½ cup shredded colby or Mexican blend cheese
• 12 6 inch corn or flour tortillas
• optional: cilantro, salsa, sour cream, or other toppings as desired

 

INSTRUCTIONS

1. Add chicken, chili powder, garlic powder, cumin, salt and pepper to taste, cream cheese, and water to crock pot. Cover and cook on low 8 hours or on high 4 hours.
2. minutes before serving, remove chicken from crock pot, shred with two forks, and return to slow cooker. Give it a stir. Let it cook about 15 minutes longer.
3. Preheat oven to 400. Place about ¼ cup of the chicken mixture onto the middle of each tortilla. Top with 1-2 tablespoons shredded cheese. Roll tightly and place in a single layer on a greased baking sheet. Bake 10 minutes, until tortillas are slightly browned and shredded cheese is melted. Serve with desired toppings and sauces.

* * If you use corn tortillas, heat each tortilla on a skillet for about 15-20 seconds before trying to rolls them with the chicken mixture.  I found this prevents them from cracking and breaking open.  After you have them on the pan, spray the tops of the taquitos with cooking spray to make them nice and crispy!

* * We love them with guacamole!

Peanut Butter Cup Cookies

Peanut Butter Cup Cookies

Rated: Submitted By: BUCHKO Photo By: cookin'mama Prep Time: 25 Minutes Cook Time: 10 Minutes Ready In: 1 Hour 35 Minutes Servings: 40

"Peanut butter cups wrapped in a peanut butter cookie for the most peanut buttery of treats."

INGREDIENTS:

1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup peanut butter

1/2 cup packed brown sugar 1 egg, beaten 1 teaspoon vanilla extract 2 tablespoons milk 40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
2.	Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
3.	Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 11/6/2014

Make-Ahead Pizza-Pasta Bake

3 cups penne pasta, uncooked
1 each small green and red pepper, chopped
2 cups spaghetti sauce
1 1/2 cups pepperoni slices
1/4 cup Parmesan cheese
1/2 cup shredded mozzarella cheese, divided
1/2 cup shredded cheddar cheese, divided

* COOK pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain.  Return to pan.  Stir in spaghetti sauce, pepperoni, Parmesan and 1/4 cup of each shredded cheese.
* SPOON into 8- or 9-inch square baking dish sprayed with cooking spray; top with remaining shredded cheese.  Cool.  Wrap tightly in plastic wrap.  Freeze up to 2 months.  Refrigerate overnight to thaw.

* HEAT oven to 375 degrees.  Remove plastic wrap from baking dish; cover with foil.  Bake 55 minutes or until heated through, uncovering after 45 minutes.

Raspberry Vinaigrette Salad

Salad:
1 pound mixed field greens
1 cup dried cranberries
1 cup walnut pieces
One 22-oz can mandarin oranges, drained and chilled
1 1/2 cups grape tomatoes, halved
1 1/2 cups crumbled feta cheese

Vinaigrette:
(I just bought Kraft raspberry vinaigrette at the store!)  :)

Homemade Macaroni & Cheese

from kitchentreaty.com

INGREDIENTS:
8 oz (1/2 pound or about 1 3/4 cups) macaroni or other medium tubular pasta (like penne)
3 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika plus more for sprinkling on top
2 1/2 cups 2% milk
3 cups grated medium cheddar cheese

DIRECTIONS:

* Boil the pasta until al dente, according to package directions.  Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in.  Set aside.  (Mix in a little butter to keep the noodles from sticking if it's going to be awhile before you make the sauce)
* Preheat the oven to 375 degrees
* Over medium heat, melt the butter
* Add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika.  Stir constantly over medium heat for about 3 minutes.
* Stir in the milk.
* Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
* Remove from heat, and stir in 2 cups of the cheese, stirring until melted.
* Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
* Add half the noodles to a two quart casserole dish.
* Sprinkle on half the cheese.
* Add the rest of the noodles.
* Sprinkle on the rest of the cheese, and dust lightly with the smoked paprika.
* Bake for about 25-30 minutes, until it starts getting slightly dry and a tiny bit brown on top.  Serve, topping individual servings with cooked, chopped bacon if desired.

** Please resist the urge to add more noodles to stretch the recipe.  You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down.  Over-dry mac and cheese is such a disappointment - don't do it!
*** Also resist the urge to add more cheese to the sauce.  This can do weird things.  Sprinkle more in between and on top if you must have more cheese.

Chocolate Cake

INGREDIENTS:

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

DIRECTIONS:

1.  Preheat oven to 350 degrees. Grease and flour two nine-inch round pans

2.  In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.  Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.  Stir in the boiling water last.  Batter will be thin.  Pour evenly into the prepared pans.

3.  Bake 30 - 35 minutes in the preheated oven, until the cake tests done with a toothpick.  Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Garlic Cheddar Chicken

Garlic Cheddar Chicken Recipe

Author: Six Sisters Stuff

Ingredients

• ½ cup butter
• 4 cloves garlic, minced
• ¾ cup dry bread crumbs
• ½ cup freshly grated Parmesan cheese
• 1½ cups shredded Cheddar cheese
• ¼ teaspoon dried parsley
• ¼ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• ⅛ teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

This was delicious and super easy to make

Cheese Potatoes

Ingredients  6 potatoes, cubed 1/2 cup butter, cubed/sliced 1 Tbsp garlic salt 1 Tbsp Pepper 6 slices process cheese, torn In 9x13 casserole dish, combine potatoes, butter, garlic salt and pepper.   Bake for 45 minutes in 375 degree oven.  Stir in pieces of cheese to melt.  [This is SO EASY to make!]