Mom
(via Cody Critzer)
1/2 cup sugar
1/2 cup brown sugar
3 Tablespoons cocoa
2 Tablespoons flour
1/8 teaspoon salt
2/3 cup milk (or 1/2 and 1/2)
2 Tablespoons corn syrup
1 Tablespoon margarine
1/2 teaspoon vanilla
Add all ingredients except vanilla in a microwave safe bowl. Microwave for 2 minute increments until smooth. About 6 - 8 minutes total.
Friday, December 27, 2013
Thursday, May 2, 2013
ROASTED ZUCCHINI & CARROTS
Roasted Zucchini & Carrots
voraciousvander.com
4 zucchini
4 carrots
Olive oil
seasonings
Preheat oven to 400 degrees
Cut vegetables into 3 inch sticks, making sure they are even in thickness.
Line a baking sheet with parchment paper and a light layer of olive oil.
Season - go with the usual salt & pepper and branc out to one or two of the following: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage. Using premixed spice blends is a great option too.
Lightly toss your vegetable sticks with a tablespoon or so of olive oil (not too much) and the herbs & spices.
Spread your seasoned vegetables on the baking sheet and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
photo from voraciousvander.com
voraciousvander.com
4 zucchini
4 carrots
Olive oil
seasonings
Preheat oven to 400 degrees
Cut vegetables into 3 inch sticks, making sure they are even in thickness.
Line a baking sheet with parchment paper and a light layer of olive oil.
Season - go with the usual salt & pepper and branc out to one or two of the following: paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage. Using premixed spice blends is a great option too.
Lightly toss your vegetable sticks with a tablespoon or so of olive oil (not too much) and the herbs & spices.
Spread your seasoned vegetables on the baking sheet and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.
photo from voraciousvander.com
CROCKPOT POTATO SOUP
Crockpot Potato Soup
topfoodpics.com
(Paula Deen's crockpot ptoato soup)
1 bag frozen hash browns
2 (14 oz.) cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion (petite dice & saute)
1/3 teaspoon black pepper
8 oz. cream cheese
Cook in crockpot on LOW for 5 hours. Stir in cream cheese, cook 30 minutes, stir occasionally.
photo from topfoodpics.com
topfoodpics.com
(Paula Deen's crockpot ptoato soup)
1 bag frozen hash browns
2 (14 oz.) cans chicken broth
1 can cream of chicken soup
1/2 cup chopped onion (petite dice & saute)
1/3 teaspoon black pepper
8 oz. cream cheese
Cook in crockpot on LOW for 5 hours. Stir in cream cheese, cook 30 minutes, stir occasionally.
photo from topfoodpics.com
CROCKPOT PORK CHOPS, POTATOES & CORN ON THE COB
Crockpot Pork Chops, Potatoes & Corn on the Cob
hickoryhollerfarm.blogspot.com
Pork chops
3 Potatoes
4 ears corn on the cob
1 Onion
Garlic
1 can cream of mushroom soup
Sear pork chops and put in crockpot. Put soup and onions on top of the chops. Wrap potatoes in foil and put on top of chops. Wrap corn and put on top of potatoes. Cook on LOW for 6-7 hours.
photo from hickoryhollerfarm.blogspot.com
hickoryhollerfarm.blogspot.com
Pork chops
3 Potatoes
4 ears corn on the cob
1 Onion
Garlic
1 can cream of mushroom soup
Sear pork chops and put in crockpot. Put soup and onions on top of the chops. Wrap potatoes in foil and put on top of chops. Wrap corn and put on top of potatoes. Cook on LOW for 6-7 hours.
photo from hickoryhollerfarm.blogspot.com
BAKED CORN DOG MUFFINS
Baked Corn Dog Muffins
lickthebowlgood.blogspot.com
1 box Jiffy corn bread mix (plus milk & egg as directed on box)
Hot Dogs (2-3) or Kielbasa Sausage
Cheddar cheese, grated
Make corn bread mix according to the package directions and set aside. Spray 7 openings of a muffin tin with non-stick spray and set aside. Chop hot dogs into thirds.
Place a tablespoon or two of the corn bread mix into the greased muffin tins. Add a piece of hot dog and sprinkle with cheese. Top with more corn bread mix filling each tin about 2/3 of the way full. Sprinkle with a little more cheese.
Bake in a preheated 400 degree oven for 15-20 minutes or until lightly golden on the edges. Let cool for a few minutes before removing from the tin. Serve with condiments of your choice such as ketchup, mustard, chili, cheese or relish.
photo from lickthebowlgood.blogspot.com
lickthebowlgood.blogspot.com
1 box Jiffy corn bread mix (plus milk & egg as directed on box)
Hot Dogs (2-3) or Kielbasa Sausage
Cheddar cheese, grated
Make corn bread mix according to the package directions and set aside. Spray 7 openings of a muffin tin with non-stick spray and set aside. Chop hot dogs into thirds.
Place a tablespoon or two of the corn bread mix into the greased muffin tins. Add a piece of hot dog and sprinkle with cheese. Top with more corn bread mix filling each tin about 2/3 of the way full. Sprinkle with a little more cheese.
Bake in a preheated 400 degree oven for 15-20 minutes or until lightly golden on the edges. Let cool for a few minutes before removing from the tin. Serve with condiments of your choice such as ketchup, mustard, chili, cheese or relish.
photo from lickthebowlgood.blogspot.com
CROCKPOT LASAGNA
Crockpot Lasagna
sixsistersstuff.com
1 pound lean ground beef (could use Italian Sausage)
1 (24 oz.) jar spaghetti sauce
1 cup water
1 (15 oz.) container ricotta cheese
1 package Kraft Italian Cheese (approx. 2 cups)
1/4 cup grated Parmesan Cheese
1 egg
2 Tablespoons parsley
6 regular lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. In a bowl mix ricotta, 1-1/2 cups Italian cheese, 2 Tablespoons Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of the cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
Cook on LOW 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
photo from sixsistersstuff.com
Necia's Notes: Noodles were very soggy and overall pretty bland. Less cook time & more seasonings.
sixsistersstuff.com
1 pound lean ground beef (could use Italian Sausage)
1 (24 oz.) jar spaghetti sauce
1 cup water
1 (15 oz.) container ricotta cheese
1 package Kraft Italian Cheese (approx. 2 cups)
1/4 cup grated Parmesan Cheese
1 egg
2 Tablespoons parsley
6 regular lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. In a bowl mix ricotta, 1-1/2 cups Italian cheese, 2 Tablespoons Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of the cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
Cook on LOW 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
photo from sixsistersstuff.com
Necia's Notes: Noodles were very soggy and overall pretty bland. Less cook time & more seasonings.
CROCKPOT HAM
Crockpot Ham
crockingirls.com
1 Ham, pre-cooked, bone-in, spiral cut
3 cups brown sugar
1 can pineapple tidbits, undrained
Cover the bottom of the crockpot with brown sugar.
Place ham on top of the brown sugar and add the pinapple tibits with the juice. Sprinkle ham with more brown sugar.
Cover and cook on LOW 7-8 hours.
photo from crockingirls.com
crockingirls.com
1 Ham, pre-cooked, bone-in, spiral cut
3 cups brown sugar
1 can pineapple tidbits, undrained
Cover the bottom of the crockpot with brown sugar.
Place ham on top of the brown sugar and add the pinapple tibits with the juice. Sprinkle ham with more brown sugar.
Cover and cook on LOW 7-8 hours.
photo from crockingirls.com
CROCKPOT SWEET TERIYAKI CHICKEN
Crockpot Sweet Teriyaki Chicken
sixsistersstuff.com
1 cup soy sauce
1 cup sugar
1 teaspoonh garlic salt
1/2 an onion
4-6 chicken breasts, chopped (can be frozen)
Put all ingredients but chicken into a pot over medium heat until boiling. Pour over chicken in crockpot. Cook on HIGH for 3-4 hours or LOW for 6-8 hours. Serve over rice.
photo from sixsistersstuff.com
sixsistersstuff.com
1 cup soy sauce
1 cup sugar
1 teaspoonh garlic salt
1/2 an onion
4-6 chicken breasts, chopped (can be frozen)
Put all ingredients but chicken into a pot over medium heat until boiling. Pour over chicken in crockpot. Cook on HIGH for 3-4 hours or LOW for 6-8 hours. Serve over rice.
photo from sixsistersstuff.com
PULLED BARBECUE CHICKEN
Pulled Barbecue Chicken
livinglifeofriley.com
4 chicken breasts
1 bottle BBQ sauce
half a can of cherry Coke
1/2 cup brown sugar
Place all ingredients in crockpot and cook on LOW for 5 hours. About an hour before serving shred chicken and return it to crockpot until ready to serve.
photo from livinglifeofriley.com
Necia's Notes: The first time I made this I served it over rice. Would be better on rolls.
livinglifeofriley.com
4 chicken breasts
1 bottle BBQ sauce
half a can of cherry Coke
1/2 cup brown sugar
Place all ingredients in crockpot and cook on LOW for 5 hours. About an hour before serving shred chicken and return it to crockpot until ready to serve.
photo from livinglifeofriley.com
Necia's Notes: The first time I made this I served it over rice. Would be better on rolls.
CROCKPOT ITALIAN CHICKEN
Crockpot Italian Chicken
crockadoodledo.blogspot.com
4 boneless skinless chicken breasts
16 oz. bottle Italian Dressing
1/2 cup Parmesan Cheese
Italian Seasoning
4-6 potatoes cut into halves or wedges
1/2 bag of mini carrots
Spray crockpot with cooking spray.
Put a small amount of Italian dressing on the bottom of crockpot.
Place two chicken breasts in the crockpot.
Pour some of the Italian dressing on the chicken.
Sprinkle half of the cheese onto the chicken.
Sprinkle Italian seasoning onto chicken.
Place next two chicken breasts into the crockpot, if possible not directly on top of the first ones.
Sprinkle remaining cheese on top of chicken.
Pour carrots on top.
Pour more of the Italian dressing on top of chicken and carrots.
Sprinkle Italian seasoning onto the chicken and carrots.
Place potatoes on top.
Pour the remaining Italian dressing on the potatoes.
Sprinkle Italian seasoning on the potatoes.
Cook on LOW for 6-8 hours.
photo from crockadoodledo.blogspot.com
crockadoodledo.blogspot.com
4 boneless skinless chicken breasts
16 oz. bottle Italian Dressing
1/2 cup Parmesan Cheese
Italian Seasoning
4-6 potatoes cut into halves or wedges
1/2 bag of mini carrots
Spray crockpot with cooking spray.
Put a small amount of Italian dressing on the bottom of crockpot.
Place two chicken breasts in the crockpot.
Pour some of the Italian dressing on the chicken.
Sprinkle half of the cheese onto the chicken.
Sprinkle Italian seasoning onto chicken.
Place next two chicken breasts into the crockpot, if possible not directly on top of the first ones.
Sprinkle remaining cheese on top of chicken.
Pour carrots on top.
Pour more of the Italian dressing on top of chicken and carrots.
Sprinkle Italian seasoning onto the chicken and carrots.
Place potatoes on top.
Pour the remaining Italian dressing on the potatoes.
Sprinkle Italian seasoning on the potatoes.
Cook on LOW for 6-8 hours.
photo from crockadoodledo.blogspot.com
CROCKPOT HAWAIIAN BBQ CHICKEN
Crockpot Hawaiian BBQ Chicken
sixsistersstuff.com
4-6 boneless skinless chicken breasts (can be frozen)
1 bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can pineapple chunks, drained
Place frozen chicken breasts in the crockpot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on HIGH 2-3 hours or LOW 4-6 hours. Shred chicken and return to crockpot to coat well with sauce. Serve over rice.
photo from sixsistersstuff.com
sixsistersstuff.com
4-6 boneless skinless chicken breasts (can be frozen)
1 bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can pineapple chunks, drained
Place frozen chicken breasts in the crockpot and cover with sauce. Empty can of drained pineapple chunks on top. Cook on HIGH 2-3 hours or LOW 4-6 hours. Shred chicken and return to crockpot to coat well with sauce. Serve over rice.
photo from sixsistersstuff.com
CROCKPOT BARBECUE CHICKEN
Crockpot Barbecue Chicken
valleyridgerecipes.blogspot.com
4-6 boneless skinless chicken breasts (can be frozen)
1 bottle BBQ sauce
1/4 cup vinegar
1 teaspoon red pepper flakes
1/4 cup brown sugar
1/2 - 1 teaspoon garlic powder
Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over it and cook on LOW for 4-6 hours.
photo from valleyridgerecipes.blogspot.com
valleyridgerecipes.blogspot.com
4-6 boneless skinless chicken breasts (can be frozen)
1 bottle BBQ sauce
1/4 cup vinegar
1 teaspoon red pepper flakes
1/4 cup brown sugar
1/2 - 1 teaspoon garlic powder
Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over it and cook on LOW for 4-6 hours.
photo from valleyridgerecipes.blogspot.com
Cheesy Chicken Enchiladas
Kristie Tomlinson
2 cans Cheese Soup
1 cup milk
2 cups cooked chicken, chopped
3/4 cup salsa
Tortillas
Tomato
Mix soup and milk together.
In a seperate bowl mix 2 Tablespoons of soup mix, chicken and salsa together.
Spread 1/2 cup soup mix in lined 3 quart dish.
Spread 1/4 cup chicken mix onto tortillas and roll. Place tortillas in dish seam side down.
Pour remaining soup mix over enchilada.
Cover and bake at 350 degrees for 25 minutes.
2 cans Cheese Soup
1 cup milk
2 cups cooked chicken, chopped
3/4 cup salsa
Tortillas
Tomato
Mix soup and milk together.
In a seperate bowl mix 2 Tablespoons of soup mix, chicken and salsa together.
Spread 1/2 cup soup mix in lined 3 quart dish.
Spread 1/4 cup chicken mix onto tortillas and roll. Place tortillas in dish seam side down.
Pour remaining soup mix over enchilada.
Cover and bake at 350 degrees for 25 minutes.
Thursday, February 9, 2012
Rolo Cake Mix Bars
Cookies and Cups
Ingredients:
1 box (18.25 oz.)yellow, vanilla or white cake mix, dry
5 oz. evaporated milk
1/4 cup butter, melted
40 Rolo candies, unwrapped & cut in half
Directions:
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.
Divide batter in half and press one half into the bottom of the pan.
Bake until just set, approximately 8-9 minutes.
Remove base from oven and place Rolos caramel-side down on top.
Drop remaining batter on top of Rolos in teaspoon sized amounts.
Bake for 20-24 minutes longer until top begins to golden.
Cool completely before cutting into squares.
(Recipe found on cookiesandcups.com which was adapted from an original Taste of Home recipe)
Ingredients:
1 box (18.25 oz.)yellow, vanilla or white cake mix, dry
5 oz. evaporated milk
1/4 cup butter, melted
40 Rolo candies, unwrapped & cut in half
Directions:
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
With your mixer, beat cake mix, evaporated milk and butter until combined. Mixture will be thick and sticky.
Divide batter in half and press one half into the bottom of the pan.
Bake until just set, approximately 8-9 minutes.
Remove base from oven and place Rolos caramel-side down on top.
Drop remaining batter on top of Rolos in teaspoon sized amounts.
Bake for 20-24 minutes longer until top begins to golden.
Cool completely before cutting into squares.
(Recipe found on cookiesandcups.com which was adapted from an original Taste of Home recipe)
Tuesday, February 7, 2012
Strawberry Pretzel Squares
Kraft Foods
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced
HEAT oven to 350°F.
MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced
HEAT oven to 350°F.
MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
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