Crockpot Taco Chicken

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
green onions, sliced
cheese, shredded
cilantro, for serving (optional)
re-fried beans
tortillas
rice

Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. Pull the breasts out and shred; return back to slow cooker. Stir in sour cream and green onions; heat just until everything is combined. Serve burrito style wrapped in a tortilla with rice, beans and cheese.

You could also serve this over rice.

Garlic Herb & Cheese Pull Apart Bread

I was trying to come up with a good after school snack for the kids today and I was wanting Texas Roadhouse Rolls. This is what happened. :)

I made one recipe Texas Roadhouse Roll Dough and divided it in half after the first rise session. I then shaped half of the dough into rolls and the other half became Garlic Herb & Cheese pull apart bread.

What You'll Need:
1/2 recipe Texas Roadhouse Roll Dough
1 t. oregano
1 t. basil
1/4 t. rosemary
1/4 t. sea salt, ground fine
1-2 T garlic, minced (I use the bottled kind)
1/4 lb. cheddar cheese, shredded

Cut dough into 12-13 pieces. Roll out into circles. In a small bowl combine oregano, basil, rosemary, sea salt and garlic. Spread a small amount of the mixture onto each dough circle. Sprinkle cheese over half of each circle. Fold dough in half and press around the edges to seal each circle. Grease a loaf pan. place each pocket, rounded side up in the loaf pan, squeezing together to form a loaf. Let rise about 30 minutes. Bake at 350* 25-30 minutes. Serve hot.

No Bake Cookies

1 cube butter
2 c. Sugar
1/2 c. milk
4 T. Cocoa
1 t. vanilla
1/3 c. peanut butter
1/3 c. Nutella
2 T karo syrup
1/4 c. coconut
3 c. Oatmeal

In a large saucepan mix butter, sugar, milk, karo and cocoa. Boil 2 minutes. Add peanut butter & nutella and stir until well blended. Add vanilla, oatmeal and coconut. Stir until all oats are covered. Drop by cookie scoop onto wax paper or into mini muffin tin.

Buffalo Chicken Cheese Bites

I found this recipe at Made in Melissa's Kitchen and knew I just HAD to try these out so I enlisted Husband and we made them tonight. I edited it a little because that's what I do. :) I've NEVER been known to follow a recipe exactly.

Buffalo Chicken Cheese Bites

• 2 boneless, skinless chicken breast halves, boiled and shredded
  
• 1/2 cup Franks Red Hot Sauce
  
• 8 oz. cream cheese, softened
• 2 cups cheese, shredded (I used colby jack)
  
• 1 bunch green onions, sliced
  
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups Italian style bread crumbs
• Vegetable oil, for frying

Dipping Sauce:
1/2 c. Bleu Cheese Dressing, I recommend Bob's Famous Bleu Cheese Dressing
1/2 c. Frank's Red Hot Buffalo Sauce

Have oil heated to 350 degrees F.

Place the chicken in a large bowl and add the hot sauce, cream cheese, cheddar cheese, and green onions, and toss to combine. Scoop the chicken mixture onto a plate using a cookie scoop and roll into balls.

Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.

When the oil is hot fry the chicken balls in batches of about 6-8 (depending on fryer size). Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil. Serve with bleu cheese dip or alone. Or for a kick, I served them with a Bleu Cheese/Hot Sauce mixture.

Cheesey Corn Dog Cakes

I have seen pictures of this floating around the web and thought I'd give it a go for the kids lunches today.

1 c. cornmeal
1 c. flour
2-4 T. Sugar
4 t. baking powder
1/2 t. salt
1 egg
1 c. milk
1/4 c. oil
1-2 c. shredded cheese
6 hot dogs, sliced into small rounds

Mix cornmeal, flour, sugar, baking powder and salt in a bowl. Add egg, milk and oil. Mix until all blended. Add cheese and mix well. Grease a muffin tin. Use a cookie scoop and place one scoop of batter in each muffin cup. Place 10 hot dog pieces in each muffin tin. Top with another scoop of batter. Bake at 425* for 15-18 minutes. Top with ketchup, mustard, relish, chili, etc. Yield 12.

Note: I only used 3 hotdogs and 1 cup cheese. I will definitely double this next time which is why the recipe is written that way.

Fiesta Chicken

Found and adapted from: The Girl Who Ate Everything

3 chicken breasts, frozen or thawed

1 (15 1/2 ounce) can great northern beans, drained and rinsed (you could use pinto, black or whatever really)

1 (15 ounce) can corn, drained
1 (15 ounce) jar of Pace Pineapple Mango Salsa
1 (8 ounce) package cream cheese

Take 3 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot. (I actually just pushed it up to the side of the crockpot and shredded it without taking it out).

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas. I served it with cilantro rice and cheese in tortillas burrito style.

Peanut Butter Honey Nut Cheerio Clusters

These are SUPER quick and easy. I love how they turned out!

1 c. Sugar
1 c. Karo syrup
1 c. Peanut Butter
1 t. vanilla
5 c. Honey Nut Cheerios

Combine sugar, karo and peanut butter in a medium sauce pan. Heat, stirring frequently, until sugar is dissolved. Be careful not to scorch. Add vanilla and mix well. Stir in cheerios and drop by spoonful (I used a cookie scoop) on to wax paper.

Coconut Chicken

Coconut Chicken with Peach Sauce
1 egg
1 cup coconut
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup peach jam
2 tablespoons Dijon mustard
1 T horseradish
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Cut each chicken breast in half to make thinner pieces. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.
To prepare the apricot sauce, mix the peach jam, horseradish and the Dijon mustard in a small bowl. 

Texas Roadhouse Rolls - copycat recipe

Texas Roadhouse Rolls - Copycat Recipe

adapted from: Eat Cake For Dinner

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter/margarine blend, slightly cooled - I used smart balance

1/3 c. sugar

6 cups flour

2 whole eggs

1 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar.  Combine yeast mixture, milk, sugar, butter and 3 cups flour. Beat thoroughly. Add eggs and salt. Beat well.

Add enough flour to form a soft dough. Sprinkle a small amount of flour onto counter and let dough rest. Meanwhile, grease a large bowl. Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 3-4 minutes). Cover and let rise in a warm place until double in size. Punch down. Turn out onto a floured board. Shape dough into desired forms.*** Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. (I got 25 rolls)

***I rolled the dough out with a rolling pin to 3/4"-1" thick and cut into 25 large rectangles. 







Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!

Queso Dip

Adapted from Miguel’s Jalapeno White Sauce
2 cups whipping cream
1 cup sour cream
1 T chicken base
1/4 t cumin
4 tbsp. butter
2 tbsp. flour
2 jalapenos, minced
1/2 cup juice from bottled jalapenos
4 oz shredded cheese – equal parts jack and cheddar
2-3 T chopped cilantro
1/4 cup salsa


Method:
Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base, cumin, salsa and jalapeno juice and simmer.

While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.

Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno, cilantro and cheese mixture. Makes about 4 cups.