Crockpot Zesty Chicken

I got this recipe from a friend and my kids and husband told me to add it to the 'rotation'! Even my 5 year old loves it.

Crockpot Zesty Chicken

4-5 lbs of frozen chicken breasts

1 Cup Zesty Italian Dressing

1/2 Cup Water

2 Pkgs Ranch Dressing Mix

1 Tbsp Chili Powder

1/2 tbsp. Ground Cumin

Put the frozen chicken (as much as you can) in the crockpot. Mix the above ingredients well and pour over the chicken. Put the lid on top. Now.....

Cook on low for 6-8 hours or

Cook on high for 4-5 hours.

Once you've determined that the chicken is cooked, shred those babies and return to the crockpot for at least 30 minutes. Dear Lord, it's delicious and juicy!

Mexican Pineapple Cake with Cream Cheese Icing

A couple of years ago at our annual Christmas Dinner at church, I sank my teeth into one of the best desserts I ever had. It remains one of my favorites. I finally found out who made it and Sis Mable gave me her recipe. Every time I make it, it doesn't last long. It's especially popular around the holidays.

Ingredients for the Cake:

2 Cups Flour
2 Cups Sugar
1 20oz. Can of Crushed Pineapple
2 Tsp Baking Soda
1/2 Tsp Salt
1/3 Cup Oil

Ingredients for the Icing:

8oz. Block of Cream Cheese
1/2 Cup Butter
1 1/2 Cups Powdered Sugar
1 Tsp Vanilla

Directions:

Mix all the dry ingredients first, then add the wet ingredients. Do not drain the can of pineapple. Pour into a pan with butter or Pam sprayed on it.

Put into preheated oven at 350. Cook for 35-40 minutes or until a toothpick comes out clean from the center.

In the meantime, bring your butter and cream cheese to room temp. Then add the sugar and vanilla and mix well. After you have let the cake cool, put the icing on top.

It is rich and devine!

 

Get in my belly!!!

Old Fashioned Popcorn Balls

I don't have many good or 'precious' memories as a child, but one of the ones I do have has stayed with me every year Halloween comes around. My parents had divorced when I was around 3 and my dad got me every other weekend. At that time, we stayed with my grandparents and they pretty much raised me more than anyone else. My grandmother and great-grand mother were great cooks and my grandmother was always telling me I needed to come in the kitchen and learn how to cook, because one day, I would be cooking for my family. Of course, I ignored her and I guess thought she would always be there and cook for me. Oh, how children think!
My grandparents thought Halloween was 'of the devil' and trick-or-treating was not allowed. There could have been pins in my candy! Oh Lordy, the horrors!
But, that was really ok, because once a year at Halloween my grandmother would make her popcorn balls. Just. For. Me! Oh, the taste and the smell. It was heaven to me!!
Eventually, her arthritis (she called it Arthur) kept her from doing cooking like that. And, I grew up into that early adulthood of stupid, as I call it. But, every year at Halloween, I remember. And it's a Precious Memory. I now do this tradition with my littles and they love it too. I pray their memory of it will be just as precious.
I would like to share it with you, too!

Old Fashioned Popcorn Balls

Ingredients

1/2 C Sugar
1/4 C Butter
1/2 C Light Karo Syrup (corn syrup)
8 C Popped Popcorn

 

Directions

• Melt the butter in the pan. Add the sugar and corn syrup and stir constantly. Bring to a boil and set your timer for 2 minutes (stirring constantly!! ha) .

• Remove from heat. Right now you could add food coloring if you wanted.
• Immediately pour over the popcorn (I used 1 bag) and stir well until completely covered.
• Spray your hands with Pam and form into balls and put on wax paper.

After they set, I wrap each one in plastic wrap.

 

Another Get In My Belly and Precious Memories!

Homemade Caramel

As I was giving myself my daily dose of Pinterest, I came across this easy and delicious homemade caramel recipe from Pretty Providence. I just tried it tonight with the kids and poured it over some popped popcorn and it's heaven! This is so easy, I no longer have an excuse to buy the store version!

Homemade Caramel

Ingredients:
1 C Brown Sugar
1/2 C Butter (1 stick)
1 C Light corn syrup (or as I call it Karo)
1 Can Sweentened Condensed Milk

Directions

• Melt the butter in a medium-low heat and add all the other ingredients in one at a time, constantly stirring. (The constant stirring will be constant throughout the entire process! ha)

 

• Once the caramel comes to a boil..and you're still stirring!...set your timer and cook for 2 minutes. Yes, still stir!

I first poured the caramel into my Ball jar (about a cup) and then poured the rest over 2 packages of popcorn. So, it makes quite a bit!

 

 



Texas Cobbler

It's been a while since I've been on here!!! I'm so sorry..kids, kids and kids' schedules! Ha. I just had to post this though, it turned out so delish!
I actually came across this on facebook and typed it up and put it away in my recipe's. I came across it this week and decided to try it and I'm so glad I did. It truly is the best I've ever had or made. Please try this recipe...you won't be disappointed!

Texas Cobbler

Ingredients

4 tbsp. unsalted butter cut into 4 pieces, and 8 tbsp. butter melted and cooled
1 1/2 Cups Sugar
1 1/2 Tsp. Grated Lemon Zest
15 Ounces or 3 Cups Fruit
1 1/2 Cups All-Purpose Flour
2 1/2 Tsp. Baking Powder
3/4 Tsp. Salt
1 1/2 Cups Milk

Directions

1. Adjust your oven rack to the upper-middle position and preheat to 350 degrees. Place 4 tbsp. cut-up butter in 13 x 9 baking dish and put in oven. Heat until butter is melted, about 8-10 minutes...DO NOT LET IT BURN!
2. If you use fresh fruit do the following:
1. Pulse 1/4 cup sugar and lemon zest in food processor until combined, about 5 pulses. Mash fruit and 1 tbsp. lemon sugar together in bowl until berries are coarsely mashed.
3. I didn't feel like doing all that, so I used a 15 oz can of blueberries  and put the lemon sugar on top when I put the berries in the baking dish.
4. Combine flour, remaining 1 1/4 cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tbsp. melted, cooled butter until smooth. Remove baking dish from oven and pour batter into it.
5. Dollop the fruit mixture evenly over the batter, sprinkle with remaining lemon sugar and bake until golden brown and the edges are crisp, about 40-50 minutes. Let cobbler cool so you won't burn your tongue off (ha) and I added ice cream.

Listen...I'm telling you, it's awesome. You may want to not do the whole lemon zest thing, but trust me...DO IT!!! It just gives it this zing a ling. I mean....dude. Yeah, I said it..dude!



Get In My Dang Belly!!!

Texas Sheet Cake (The Pioneer Woman's Recipe)

If you don't know who Ree Drummond, aka..The Pioneer Woman, you need to!!! You will be addicted to her! She's amazing!
I came across her Texas Sheet Cake and thought I'd give it a try. It turned out moist, very chocolaty and rich and a smooth, delicious layer of icing. It's called a Texas Sheet Cake because it's B I G! I cooked mine on a 13 x 18" sheet pan and the cake and icing filled it up perfectly. If you use a smaller pan, you won't need all of it. The frosting will start setting about a half hour after you pour it on the cake, but if you want it to set firmly, give it a couple of hours.

Heads Up!!! Before you even start making this cake...Read the directions! I, of course, didn't and put all my dry ingredients together and had to dump it all out! That is also why I am putting the directions first!

DIRECTIONS:

Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, sugar, and salt.

Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a small bowl, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture.
Pour into 13 x 18″ sheet cake pan and bake at 350 degrees for 20 minutes (if using a 10 x 15″ jelly roll pan, you may need to bake 22 to 23 minutes). NOTE: I greased my pan, but the Pioneer Woman’s recipe doesn’t say to do that, so I guess that’s optional.

While cake is baking, make the icing. If using nuts, chop them finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat.
Add the milk, vanilla, and powdered sugar. Stir together until nice and smooth. Add the nuts, stir together, and pour over warm cake..You could also leave the nuts out of the frosting mixture and sprinkle them on top of the icing instead.
If you made your cake in a 13 x 18″ pan, pour on all the frosting–you may need to spread it a little so it covers the entire cake; if your cake is in a 10 x 15″ pan, just pour enough frosting on to cover the surface of the cake without going over the edges of the pan. You’ll probably have about 1/2 to 2/3 cup of frosting left over.

You can let the frosting cool and set before cutting into squares if you want, or cut into squares while it’s still warm and dig in! The frosting will start setting in about a half hour, but it needs between 1 and 2 hours to set more firmly; at 2 hours, it should be nice and firm.

INGREDIENTS:

• 2 cups all-purpose flour
• 2 cups sugar
• ¼ teaspoon salt
• 4 heaping Tablespoons unsweetened baking cocoa
• 2 sticks butter
• 1 cup boiling water
• ½ cup buttermilk (Or use this tip to make a buttermilk substitute: Place 1/2 Tablespoon white vinegar or lemon juice in a liquid measuring cup. Add enough regular milk to bring the liquid up to the 1/2 cup line. Let stand for 5 minutes, then use in the recipe.)
• 2 large eggs, beaten
• 1 teaspoon baking soda
• 1 teaspoon vanilla

FROSTING:

• 1 3/4 sticks butter
• 4 heaping Tablespoons unsweetened baking cocoa
• 6 Tablespoons milk
• 1 teaspoon vanilla
• 1 pound (minus 1/2 cup) powdered sugar (about 3 to 3 1/4 cups)
• 1/2 cup finely chopped pecans or walnuts, optional (Jane did not use nuts in her frosting and it was great…so if you don’t like nuts, leave them out!)

Now..Get In My Belly!!!

Crockpot Apple Butter

I know this is late, but I made gifts for Christmas this year...apple butter and fudge. After researching apple butter recipes from all over the web, including Pinterest, I came up with my own version and it was utterly divine.The following is what I used for mine. Tweak it all to your taste buds and enjoy!

Ingredients:
20-40 Apples (I used 21 in the following pics, but you can fill the crock pot all the way to the top)
1/2 Cup Apple Cider
1/2 Stick Butter (of course!)
3 Cups Sugar
2 Tbsp Cinnamon
1/4 Tsp Allspice
1/4 Tsp Nutmeg
1/4 Tsp Ginger
Couple of Dashes Salt

Directions:
I do this around 9pm at night. Peel and cut up all the apples and put in the crock pot. (This takes quite a while so I got my kids involved!) Then add all your ingredients. Put the lid on and set on high for 1 hour. TASTE!!!! Then add what you need to add to get that divine feeling in your taste buds. I used gala apples and red delicious apples and found that the sugar and spices were different. After you've got it tasting like you want, put the lid back on, set to low and go to bed..you've done a good job!

When you wake up, stir and TASTE! Add anything if needed. Around 10 or 11am, take the lid off and set on high for 1 hour. The color of the apples will look like their burnt and carmelized..that's good!

After an hour, you can either eat like it is or like I did, put in a food processor or Magic Bullet and voila! 20 apples makes approximately 2 pints. Also, I found when I smoothed it out, the color lightened up. Hmm...I bought little plastic canning jars from Walmart that held about 8 ounces and gave as gifts. They have ran out and I've been requested to make more..so this time I'll fill the crock pot up!

Beware...It's wonderful and if you give it to a neighbor, they may show up at your house a lot! (It won't allow me to upload pics for some reason! Sorry!)

Another Get In My Belly!!

Crockpot Chicken, Zataran's Yellow Rice & Cheese Soup

Found another recipe on Pinterest that I thought I would try. I added black beans.

Ingredients:

4-6 Chicken Breasts

1 Can Cream of Chicken or Cream of Mushroom

Onion

1 Box Zataran's Yellow Rice

1 Can Black Beans

1 Can Corn, Drained

1 Can Black Beans, Drained and Rinsed

Directions:

Put chicken and cream soup into crockpot and put your onions in. Set on low for 3-4 hours or high 7-8 hours.

Close to when it's done or when your going to serve it, cook your rice and add to the pot. Add your can of drained corn and drained and rinsed black beans and your cheese. Stir and let 'marry' for about 5 minutes and enjoy!
I personally used a large can of the cream of chicken and I think if I cook it again, I will use cream of mushroom. It was too cream of chicken-y for my taste. I might even add a can of drained Rotel next time to give it a little kick. Let me know your variations..I would to try them, also!



Crockpot Cheeseburger Soup

I saw this on Pinterest and thought it would be perfect for a gameday dinner and it was Amazing and super simple! Perfect for fall, too.

Ingredients:

1 lb ground beef (I used 2 lbs)

6 Slices of Bacon

Frozen Hashbrowns

1 Block Velvetta

1 Box Chicken Broth Stock

Onion

Optional (Block of Cream Cheese)

Directions:

Cook beef and drain well so you don't get all the grease. Cut up Velvetta in cubes and place in crockpot along with all the other ingredients. If you want it creamier, you can add a block of cream cheese, but I didn't this day. The onion gives it a wonderful taste, but since me and the boy don't like the texture, I shredded about 1/2 a small onion in it. Pour the entire chicken broth in. I cooked my bacon in the microwave and let it cook, then just broke off pieces. Cook on high for at least 2 hours and voila! You could also put some tortilla chips in the bottom of your bowl, then pour your soup on top (didn't think about this!)

Get in my belly!!!

Chicken & Black Bean Rice Casserole

A couple of weeks ago on Pinterest, I saw a dish similar to this and can't find it now. So, I tried to remember everything I saw and do my own! It turned out pretty good, but I will definetly put maybe a can of corn in it next time. It needed something else. Little dude liked it!

Ingredients:

4 Chicken Breasts, chopped

1 Can Black Beans

1 Large Can Cream of Chicken or Mushroom

1 Can Corn

2 Cups Cooked Rice

2 Cups Shredded Cheddar Cheese or your favorite

Seasonings

Directions:

Cook rice according to directions.

Heat up some olive oil and about 2 pats of butter in a skillet and cook chicken. Add salt, pepper and garlic.

Add beans and cream of chicken to chicken and bring to a boil while stirring. Cook for about 3-4 minutes.

Stir in cheese

Add to rice in a casserole dish.

(I was running out of time for foosball practice, so I didn't do the next step)

Add more cheese (yes!) on top and cook for about 10-15 in a 350 oven.



Baked Apple Pies

You ever notice how when you are on a diet all you want are carbs and sweets?! Ugh. The other day I wanted a Rally's fried apple pie and I remembered a post that was along that line on Pinterest, but couldn't find it. So my willey little brain decided it was experimentation time with food. Turned out unbelievable yummy and all were eaten quickly. So here is my take on the baked apple pie.

Ingredients:
1 Can 24 oz Large Apple Pie Filling
Sugar
Cinnamon
Butter
Dough or Crescent Rolls

Directions:
Preheat oven according to the doughs instructions. Mine was 350.
Mix sugar and cinnamon to your taste

 Melt 2 tbsp butter in microwave

Cut dough to accomadate a helping of your filling. I cut 3 sections.

Place about 3-4 of the apples on one side

Fold over and press sides down with a fork

Brush the melted butter over the top of the pie and sprinkle a generous helping of the sugar/cinnamon mixture on a greased pan.

Cook for about 15 minutes or until done.

Holy cow..this will be a new addiction and it's deserving of Get In My Belly!!!

Homemade Lasagna...The Easier Way

I love lasagna and homemade is best. This is a homemade version that doesn't take hours. It takes about 20 minutes to prepare and the cook time is 1 hour. Make ahead and give yourself an awesome dinner!

Ingredients:

1 Large Container Ricotta Cheese (you can use low fat or skim)

3 Cups Shredded Mozzarella Cheese, divided

1 Cup Grated Parmesan Cheese

1 Egg, lightly beaten

1 Large Jar of Your Favorite Spaghetti Sauce

1 1/2-2 Lb Ground Beef or Turkey, browned and drained

1-2 Cups Water

12 Lasagna Noodles, Uncooked

2 Tsp Italian Seasoning or Parsley

Directions:

Preheat oven to 350. Mix ricotta cheese, 2 cups of the mozzarella cheese, 1/2 of the parmesan cheese, italian seasoning or parsley, and egg until well blended; set aside. 

After cooking and draining meat, pour the entire jar of spaghetti sauce into skillet. Pour your water into the jar, shake and pour into skillet. (Adding water to the meat and sauce helps cook the traditional noodles during baking, so you don't have to cook them beforehand. Saves you about 15-20 minutes of prep time!)

Mix well and let simmer for just a few minutes. Place 1 cup of the meat sauce on the bottom of your 13x9 baking dish, this way the noodles won't stick to the pan. (I obviously didn't read my instructions!)



Depending on the size of your baking dish, place 3-4 of the noodles on the bottom and put a layer of the ricotta cheese mixture on top. Add 1 cup or so of the meat mixture and repeat until you've used all your ingredients.

After you've finished, sprinkle the remaining mozzarella and parmesan cheeses on top. I'll be honest...I used 4 cups of the mozzarella cheese on top! Yummy!

Cover the baking dish tightly with aluminum foil that you have sprayed with Pam so it won't stick to the cheese. Bake 45 minutes.

Remove foil and bake an additional 15 minutes. Let stand about 15 minutes if you can stand it to make cutting into it easier...this NEVER happens. My family is already at the table ready to dig in.

Get In My Belly!!! Yummy!!!!

Homemade Ranch Dressing with Greek Yogurt

After seeing posts and pins on Pinterest about the homemade ranch dressing, I thought I'd give it a try.

Ingredients:
Ranch Dressing Mix
Greek Plain Yogurt
Directions:
Mix well

As you can see, it's very simple and supposed to be better for you. I would rather make food so I know what's in it than buying it store bought if I can. And, with me training for a marathon and needing to get rid of 20 pounds, I thought this would be great. Welllll....
YUK!!! If you have never tried greek yogurt, it must be an aquired taste. It is now down the drain and I won't make it again. I do not like greek yogurt, Sam I am! But, if you do..it's a great alternative to the processed, don't-know-what's-in-it, store bought ranch dressing!

Cream Cheese Peach Cobbler

I love Peach Cobbler...in any version. And, I'm always trying to find that 'perfect' recipe. So, here's another version I tried and it was a hit! It was devoured before I could get good pictures of the finished cobbler..ha!

Ingredients:
1 Box Butter Yellow Cake Mix
1/3 Cup Sugar
2 Eggs
1 Package Cream Cheese, room temp is best
1 Large (29oz) Can Peaches
1/2 Butter, room temperature is best
1 Tsp Vanilla

*Preheat oven to 350 degrees and spray 9x13 pan.
          

1.  In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.

 

2.  In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.

3.  Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes

4.  Cut up peaches

 This is what the cooked crumbs look like

5.  Spread peaches on top of baked crust

6.  Spoon cream cheese mixture on top of peaches



7.  Sprinkle remaining uncooked crumbs on top.



Le Finished Cobbler!! Get In My Belly!!

1. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.

2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.

3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes

4. Cut up peaches

5. Spread peaches on top of baked crust

6. Spoon cream cheese mixture on top of peaches

7. Sprinkle remaining uncooked crumbs on top.

Ooey Gooey Butter Cake

Well, today has been a carb day. Wednesday my back went out and I've been in severe pain and a tad bit...well, maybe a little more than tad, cranky. After playing around online, I came across this recipe. And, since today is THING 1'S 10TH BIRTHDAY, I thought I'd have a great excuse to try this out! Happy Birthday you precious perfect boy! I love you to Pluto and back.

Ooey Gooey Butter Cake

Ingredients

1 box of yellow cake mix (1 pound)
4 ounces of butter, melted
3 eggs
8 ounces of cream cheese, softened
1 pound (16 ounces) of powdered sugar
1 tsp. of vanilla extract

Prepare

1. Preheat oven to 350 F. Line an 8 x 8 inch pan with parchment paper.

2. Make the base first: mix together cake mix, butter and 1 egg.

3. Pat into pan, create an even layer.

4. Make the ooey gooey layer: Cream together the cream cheese, 2 eggs, sugar and vanilla.

5. Pour gooey layer over cake layer, spread to edges.

6. Bake for 45 minutes* or until edges are golden brown, center should be a creamy yet solid consistency like cheesecake or heaven.

7. Cool completely in pan before cutting into 1-inch sqaures with a clean, dry knife. For best square results, pop into freezer and chill before slicing.

Easy Mexican Macaroni

So tonight was one of those nights that I just didn't feel like using my brain to figure what was for supper. So, what happened was what I wanted in my belly all rolled into one dish. Amazingly, it turned out really good. It had a very smooth flavor. I also cooked Mexican cornbread (from the package!) I guess we'll call it Mexican Macaroni?

Ingredients:

1lb of hamburger or turkey meat

2 boxes of Macaroni and Cheese

1 Can Chili Tomatoes

(Almost fogot to take a pic!)

Directions:

Cook meat until done and drain.

Add can of chili tomatoes until heated.

Cook macaroni according to package instructions.

Mix all ingredients together and voila!

Another dish by yours truly and it deserves a

Get In My Belly!!!

FREE Krispy Kreme Donut!

Reminder: FREE Donut Of Your Choice At Krispy Kreme June 1st!

Reminder: This fun freebie is tomorrow! So if you are out and about, make sure you stop by and get everyone in your car a yummy treat!

In honor of National Doughnut Day, Krispy Kreme is offering customers a FREE doughnut of their choice.
National Doughnut Day is on June 1, 2012. So check and see if a Krispy Kreme near you is participating and mark your calendar.

Crock Pot Mexican Chicken

I saw this on Pinterest from Mel a while back and couldn't resist trying it. This is probably one of the easiest recipes out there! You can put it in tortillas or over a bed of rice.

Ingredients:

- Bag of frozen Chicken Breast Tenderloins (2.5-3lb bag)
- 8 oz block of cream cheese (don't use Fat Free! 1/3 less fat or regular is fine)
- Can of Black Beans, drained & rinsed. (or Pinto Beans if you prefer)
- Can of Corn, drained.
- Can of Rotel

I might add, I didn't exactly follow the directions...I didn't drain anything but the Rotel. After it got done cooking, if I had of drained and rinsed, it might have been too dry, so I'm glad I didn't drain any of it!

Directions:

Put frozen chicken in the crock pot.
Put Cream cheese on top of the chicken.
Dump in the Black Beans (make sure they are drained & rinsed!!!)
Dump in the drained corn.
Dump in the Rotel

Cover & cook in your Crock Pot on low for 6-8 hours.

If your chicken isn't frozen, cook for 4-5 hours.
Every 2 hours, I stir the ingredients.
You can shred the chicken when it is done, or just leave it as tenderloins.

Here is the yummy deliciousness -

Get in My Belly!!