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Chicken with Veggies and Rice (Crock Pot)

July 22, 2013

This is a really simple crock pot recipe that you can throw together with almost anything you have available, and it’s very tasty.

Ingredients

  • 5 – 6 boneless, skinless chicken thighs (I use frozen from Costco)
  • 1 tsp minced garlic
  • Salt, Pepper, Garlic to taste
  • Rosemary, Mrs. Dash to taste
  • Meat tenderizer (if not defrosting chicken before use)
  • 1 can Campbell’s Cream of Chicken soup
  • 1 can Campbell’s Cream of Mushroom with Roasted Garlic soup
  • 1/2 sweet raw onion
  • 1 bag frozen peas with pearl onions (or whatever veggies on hand)
  • 1 pouch Uncle Ben’s Long Grain and Wild Rice

Directions

Put chicken in crock pot (frozen or unfrozen)
Season thoroughly with salt, pepper, garlic, rosemary, other seasonings
Rub minced garlic onto chicken
Cover with condensed soup
Cover with raw sweet onion
Cover with frozen veggies
Cover crock pot and cook on low heat 8-10 hours

30 minutes prior to serving

Break up chicken, stir well
Put rice into mixture
Cover and cook for remaining cook time or until rice has expanded and thickened the mixture

Serves 4

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Ice Cream Bread

July 2, 2013

My husband found this recipe and would like to try it.  Looks tasty to me 🙂

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Who out there has ever made ice cream bread? If you haven’t, what are you waiting for? You use only two ingredients and two steps. All you have to do is mix self-rising flour with softened ice cream of choice and bake. Poof! You have bread!

You need ice cream that is not sugar free or low fat…just regular full fat ice cream. This one is made with just chocolate but just imagine how awesome a loaf of Ben and Jerry’s Rocky Road or Cherry Garcia bread could be. I have made it with Chunky Monkey and it is delicious. I will include that recipe too so you can try it. Go with bold flavors of ice cream such as peanut butter or butter pecan. Don’t forget, you can also add extra ingredients into the mix to make it less plain and more flavorful. Experiment and have fun with it!

Ice Cream Bread

2 cups of your favorite ice cream, softened
1 and 1/2 cups of self rising flour

Preheat your oven to 350 degrees. Grease and flour an 8×4 inch loaf pan. Mix the ice cream and flour together in a bowl just until combined. Smooth it out so it looks even. Bake for 45 minutes or until toothpick inserted comes out clean. Cool for a while and then serve.

Chunky Monkey Ice Cream Bread (2 loaves or 1 large loaf)

2 pints Ben & Jerry’s Chunky Monkey, softened or melted
3 cups self-rising flour
1 very ripe banana, chopped
1 chocolate bar, chopped
Handful of walnuts, chopped

Preheat oven to 350 degrees. Grease and flour bread pan, or line with parchment paper. Mix melted ice cream and flour until well combined. Add chocolate, banana and nuts. Pour into prepared bread pan. Bake for 45 minutes per loaf or 60-90 minutes for a larger double loaf. If the top starts to brown too much, cover it with aluminum foil and continue to bake. The bread is done when a skewer inserted into the middle comes out clean.

Sources: http://www.newlyweds-blog.com/2011/08/30/ice-cream-bread/

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Crock Pot BBQ Ribs

June 18, 2013

Discovered by my husband.

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Ingredients:

4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano

Directions:

In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

 

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Pillsbury Grands Unsloppy Joes

June 10, 2013

I saw this advertised a while ago and have tried it a few times already.  It is absolutely delicious!

We use a little bit of flour on some wax paper and roll (with a rolling pin) the biscuits out flat before we fill them.  That lets the filling get evenly distributed and makes it a lot easier to turn up into sandwich shapes.  Put them on a baking sheet fold-side down so they don’t split open while cooking.

Also, it has a longer prep time than Pillsbury’s recipe shows, especially doing it ^^that way.

http://www.pillsbury.com/recipes/grands-unsloppy-joes/3203cf0c-74bb-4e68-a038-2a43eae76087?p=1#

Grands!® Unsloppy Joes

 

Grands!® Unsloppy Joes

 

Enjoy these ground beef unsloppy joes made using Pillsbury® Grands!® refrigerated biscuits – a delicious baked dinner!

Prep Time 30 Minutes

Total Time 45 Minutes

Makes 8 sandwiches

1 lb lean (at least 80%) ground beef, cooked, drained

1 can (15 oz) sloppy joe sauce
1 teaspoon chili powder
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
1/2 cup shredded cheddar cheese (2 oz)
 
  1. Heat oven to 375° F. In large skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in sauce and chili powder; simmer 5 minutes.
  2. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and about 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on ungreased cookie sheet.
  3. Bake 9 to 14 minutes or until golden brown.
 
 Nutrition Information:
1 Serving (1 sandwich)

  • Calories 380
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 7g,
    • Trans Fat 2 1/2g),
  • Cholesterol 60mg;
  • Sodium 950mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 1g,
    • Sugars 8g),
  • Protein 20g;

Percent Daily Value*:Exchanges:

  • 2 Starch;
  • 0 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 1/2 Fat;

Carbohydrate Choices:

  • 2;

*Percent Daily Values are based on a 2,000 calorie diet.

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Bratwurst

May 25, 2013

My friend Aaron’s recipe.

1. Slice a bunch of onions as if you were making onion rings, only you don’t want full rings. You want half-circles.
2. Slice up more onions. However many onions you think you need, you need five times that much.
3. Sautee those onions in hot oil. Add a little Kosher salt to help them “sweat.”
4. Once the onions start to take on a translucent appearance, pour in a bottle of beer.
5. Lay your bratwurst on top of the onions.
6. Cover and simmer about 25 minutes.
5. Nom nom nom nom nom nom nom.
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Honey Beer Bread

May 25, 2013

Haven’t tried this one out yet but it’s coming up soon. 

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Got any beer left over from the weekend? The yeast in the beer makes this one of the easiest bread recipes I know! I make this and the house is filled with the unbelievable smell of fresh-baked bread. The buttery, honey-wheat goodness is absolutely delicious, especially when it is warm and fresh from the oven. And the batter literally takes less than 5 minutes to prepare. What could be more simple?

  • 3 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspooon salt
  • 2 tablespoons honey
  • 1 bottle (12 ounces) beer, any kind
  • 4 tablespoons (half stick) butter, melted (You can double this if you’d like)
  • (Makes 1 loaf)

Preheat the oven to 350 degrees F. Grease a 9 x 5 x 3-inch loaf pan.

In a medium bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (I recommend popping your honey in the microwave for a few seconds beforehand to make it easier to stir in!)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. (Use a pastry brush to spread it around if you’d like.)

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean. Serve immediately.

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Crock Pot Mexican Chicken

February 18, 2013

Ingredients:
1 package of boneless, skinless chicken thighs
1 can Campbell’s cream of chicken soup
1 can diced tomatoes
1/2 – 1 container mild salsa
2 cups shredded Mexican blend cheese

Directions:
Put chicken in crock pot
Season to taste (fajita seasoning, salt, pepper, garlic)
Cover with soup, tomatoes, and salsa
Cook covered for 8-10 hours or low

After cooking:
Add 2 cups shredded Mexican blend cheese
Serve over long grain and wild rice