Slow Cooker Cilantro Lime Chicken

I got this recipe from allrecipes.com and it became an instant family favorite! It is so simple and so delicious!

Cilantro Lime Chichen
1 (16 oz) jar Salsa
1 (1.25 oz) package dry Taco     Seasoning
1 Lime, juiced
3 Tablespoons fresh Cilantro
3 lbs skinless, boneless Chicken     Breast


Place the Salsa, Taco Seasoning, Lime Juice, and Cilantro into a slow cooker and stir to combine.
Add the Chicken Breasts and stir to coat with the salsa mixture.
Cover the cooker and set to High.  Cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours.
Shred chicken with 2 forks to serve.
Garnish with fresh Cilantro.

Serve: as tacos, in enchiladas, on a salad, or just over rice.

Crock Pot Tomato Basil Soup

I got this recipe from Stacey Martin Bacon and it is yummy!!!  It goes beautifully with these rolls from the Our Best Bites blog but would be great with a grilled cheese too.

Crock Pot Tomato Basil Soup

Combine the following ingredients in a crock pot and cook on low for 5 hours:
3 15oz cans Petite Diced Tomatoes
4 cups Chicken Broth
1 cup diced Celery
1 cup diced Carrots
1 cup chopped Onion
1 clove finely chopped Garlic

30-45 mins before eating:
add:
1 tea. Oregano
1 tea. Salt
1/4 tea. Pepper
to Crock Pot

on the stove top, make a roux with:
1/2 cup Butter
1/2 cup flour
Cook for 3- 5 mins
Slowly add (while whisking)
2 cups Half & Half
to the roux

Add one cup of hot soup to creamy mixture and stir.  Add 2 more cups of soup, one at a time, and stir.  Pour this mixture back into crock pot and add:
1 cup Parmesan Cheese
1/4 cup fresh Basil, julienned.
Stir all together let cheese melt a little and serve!

yummy salad dressings

Poppy Seed Dressing - from Shannon Bridges 

I use this dressing on a spinach, strawberry, candied nut salad. YUMMY!

blend together:

1/2 cup sugar

2 TBSP sesame seeds

1 TBSP poppy seeds

1/2 cup vegetable oil

1/4 cup rice vinegar

1/4 tea Paprika 

1/4 tea. Worcestershire sause

1/4 small onion chopped

Raspberry Poppy Seed Dressing - from Amy Jensen
This dressing is so yummy on a baby spring greens mix salad!

1/2 cup Canola Oil
3 TB Red Wine vinegar
1/2 tsp mustard powder
1/4 cup white sugar
2 TB seedless raspberry jam 
2 TB minced red onion
1 tsp lemon juice
 
--blend in blender for just a bit--
 
then add 1 and a 1/2 tsp poppy seeds
--quick blend, not long, just to mix seeds in--
Put in a squeeze bottle and ENJOY!

Raisin Bran Muffins

This is a recipe that I got from Janet, my M-I-L, and I think she got it from Shannon, my S-I-L.  It makes a ton of yummy moist muffins.  While I'm not a big fan of eating raisins by themselves they have never bothered me in baked goods like cinnamon rolls, cookies, and muffins so I really like these muffins.  This recipe works well as a prepare the night before and then bake in the morning recipe.  It also makes a lot but they freeze well and thaw out fast. My changes are in red.

Mix together:
2 cups Flour (substitute whole wheat - no one will know)
4 eggs
1 cup Oats (sometimes I do 1 cup whole oats and 1/4 cup quick oats)
1 cup Wheat Germ
3 cups sugar
1 Tbsp. Baking Soda
1 tsp.  Salt
1 tsp. Cinnamon (I use 2 tsp)
Flax seed - I usually pour in at least 1/2 cup

Add:
20 oz box Raisin Bran cereal
1 qt. Buttermilk (I alway make my buttermilk with vinegar because I never have buttermilk on hand)
1 cup Oil

Stir all ingredients together and allow the cereal to absorb the milk a little (like I said overnight works well but is not required)
Bake at 350 for 20 - 25 min.

Sausage Breakfast Casserole

I got this recipe from my friend, Stacy Parker, in MN.  It is easy and delicious! I've used it for ward parties, youth firesides, just the fam, and house guests - it is a great way to cook a hot breakfast without the hassle and mess of making breakfast in the morning.  And, seeing as we have hot breakfast food more often for dinner than for breakfast this works great for a busy evening - make it sometime in the morning, stick it in the fridge, and it is ready to go in the oven whenever you are ready.

The original recipe is in black and the changes I have made are in red - I have made this many times over the years and found my changes to improve it a little (but it was good to begin with so if you don't want to try my changes you'll still end up with a good casserole).

Sausage Breakfast Casserole

2 lbs Pork Sausage

9 large Eggs * I always use 10 - I think it works better with the extra egg

3 cups Milk

2 tsp. Dry Mustard

2  tsp. Salt * I only use 1- 1 1/2, I think 2 is too salty ( maybe I use salty sausage)

* Pepper to taste 

3 or 4 slices White Bread cut into cubes

3 cups shredded Cheddar Cheese

Brown the Sausage till crumbly and no longer pink. Drain grease.  Whisk Eggs, Milk, Mustard, Salt, Pepper.  Stir in Sausage, Bread cubes, and Cheese.  Pour into a greased 9 x 13 pan, cover and chill overnight or 8 hours.  Bake at 350 for 1 hour or until knife inserted in the center comes out clean.

Enjoy! 

Broccoli Salad

Broccoli Salad - you know the one that is so good you get giddy when you see it!
This is the recipe I always use. It comes from The Essential Mormon Cookbook

2 bunches fresh broccoli (about 1 pound)
   cut in small flowerets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese
6 strips bacon, cooked until crisp and crumbled
1//2 cup sunflower seeds or raisins (optional)*
1 recipe Broccoli Salad Dressing (see below)

In a large bowl combine broccoli, onion, and cheese.  Refrigerate.  Just before serving, stir in bacon.  Add sunflower seeds or raisins if you wish. Pour desired amount of dressing over salad.  Stir briefly. Serve the same day.
* note - I always add 1/2 cup sunflower seeds and 1/2 cup Craisins  (dried cranberries) I do not use raisins - just a personal preference.

Broccoli Salad Dressing

1 cup mayonnaise
2 tablespoons red or white wine vinegar
1/2 cup sugar
1/2 teaspoon salt

Mix ingredients. Chill at least one hour before tossing with salad.  Makes 6 servings

Pumpkin Bars

Pumpkin Bars

(Jeanne Tripp - Anderson cookbook)

Combine and mix well:

4 Eggs

1 2/3 cups Sugar

1 cup Oil

1 can Pumpkin puree (14-16 oz)

Sift together:

2 cups Flour

2 tea. Cinnamon

¼ tea. Nutmeg

1 tea. Salt

1 tea. Baking Soda

2 tsp. Baking Powder

chopped nuts (optional)

Combine dry & wet ingredients and nuts, mix well.  Pour into an ungreased cookie sheet (1/2 sheet pan) and spread.  Bake in 350 degree preheated oven for 20 to 25 minutes.

Frosting:

1 cube Margarine (1/2 cup)

8 oz Cream Cheese

1 tea. Vanilla (to taste)

Powdered Sugar (enough to create soft peaks)

Mix together until soft peaks form. Spread over cooled cake. ENJOY!!!

Creamy Cheesecake Pie

tastes just like the real thing only much easier and much quicker!

Crust:
1 1/4 cup Graham Cracker Crumbs
1/4 cup Butter or Margarine - melted

Filling:
8 oz Cream Cheese - softened
1/2 cup Sugar
1/2 tsp. Vanilla
Dash of Salt
1 Tbls. Lemon Juice
2 Eggs

Topping:
1 cup Sour Cream
2 Tbls. Sugar
1/2 tsp. Vanilla

Combine crumbs & butter - Press into buttered 8in. pie plate. (I usually just buy the pre-made crusts)
Beat softened  cream cheese until fluffy  - gradually blend in 1/2 cup sugar, lemon juice, vanilla, and salt - add eggs 1 at a time beating after each - Pour into crust - Bake at 325 for 25 - 30 mins or until set.
For topping combine ingredients and spoon over top of pie - bake 10 more mins.
Cool - Chill - Serve with favorite fruit topping - ENJOY!!!

FYI:  it is 353 calories for 1/8 of the pie (without fruit topping).

Peanut Butter Cup S'mores Bars

Okay, this is officially my new favorite dessert!!! I was introduced to it at girls camp and had to ask the camp cook for the recipe - she told me where to find it online.  The first thing I did when I got home from camp (before unpacking and showering) was find the recipe so I could make it!!! I know that I'm pathetic but it is that good!!!

 Here are two versions - the second is the one the camp cook made - I've made both and am undecided which is better.  The first is messier than the second but both are oh so good!!! Just typing this post is making me need them right now!!!!

Peanut Butter S'mores Bars

5.0 from 6 reviews

Author: Pinch of Yum

Ingredients

• 1/2 cup butter, softened
• 1/4 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 graham crackers, crushed into fine crumbs
• 2 Giant Hershey's milk chocolate bars, 7 ounces each
• 1 jar marshmallow cream, 7 ounces
• 1/2 cup peanut butter  * when I made this one I left out the peanut butter because I was taking it to a BBQ and didn't know if anyone had allergies - so it was just S'mores Bars and they were a big hit!!!

Instructions

1. Preheat the oven to 350 degrees. Line a square baking dish with parchment paper.
2. Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.
3. Press 2/3 of the dough into the bottom of the baking dish. Press the chocolate bars on top of the dough. They should make an even layer in an 8x8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
4. Spread the marshmallow cream over the chocolate and peanut butter.
5. Roll the remaining 1/3 dough onto the chocolate foil wrappers (or some other nonstick surface). When you've made an even square, gently peel it off and press it on top of the marshmallow cream.
6. Bake for 30 minutes or until golden brown on top. Let cool for best serving results (see notes).

Notes

For best cutting and serving results, i.e. the least amount of gooey mess, let cool 12 hours (I let mine cool overnight). Remove parchment paper and slice with a knife, wiping it down between each slice to remove the lovely mallow fluff. I baked for 30 minutes and the edges got a teeny bit dry. The non-edge pieces were perfect, though. If your oven runs hot (like mine) I'd go for closer to 25 minutes bake time. I used crunchy peanut butter!

Recipe by Pinch of Yum at http://pinchofyum.com/peanut-butter-smores-bars

Peanut Butter Cup S’mores Bars (the sweet life (adapted from Pinch of Yum and Sprinkle Some Sunshine))

yield: 16 large/20 small squares

Ingredients

▪   1/2 cup butter, softened

▪   1/2 cup packed brown sugar

▪   1/4 cup sugar

▪   1 egg

▪   1 teaspoon vanilla

▪   1 1/4 cups flour

▪   1 teaspoon baking powder

▪   1/4 teaspoon salt

▪   1 cup graham cracker crumbs

▪   16 peanut butter cups, regular size

▪   1 1/2 cups marshmallow fluff* * When I made this one I didn't have any marshmallow fluff so I just used mini marshmallows and put a thick layer on top of the peanut butter cups. It was way less messy when I cut into it but still tasted great!!!

*Fluff is pretty impossible to measure, so this doesn’t have to be an exact amount, just kind of eyeball it. As long as you have enough to cover the PB cups, you’re good to go.

Directions

1.            Preheat the oven to 350 degrees.  Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.

2.            In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.

3.            Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top.  Press the remaining dough on a non-stick surface into the shape of an 8×8 square.  Place the square on top of the fluff and press down lightly.

4.            Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

*Originally I said the bars needed to cool for 8 hours, but after making them again I’ve realized they’re ready to go after only about 2. I also bet they are DAAANG good straight from the oven

Deb's Muffins