Category Archives: Recipes

Slow Cooker Cheesy Chicken And Rice

I just found this recipe on Pinterest and I’m going to give it a try tomorrow. It looks super yummy. Here is the recipe:

Ingredients

4 boneless skinless chicken breasts
1 large onion, chopped (I use Vidalia)
1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 – 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained

Instructions

Place chicken in bottom of slow cooker.
Scatter chopped onion over top.
Spoon cream soup over top of that.
Cover and cook on low 7-8 hours or on high 3-4 hours.
A few minutes before serving, add in cooked rice, corn, and cheese.
Stir to combine. Serve hot.

Enjoy!

Severed Finger Cookies

A friend of mine made these last year for Halloween and they looked so cool. I’m going to try to make them for my son’s Halloween party. I hope they turn out good. The recipe is pretty easy, so we’ll see how it goes. The recipe is from Rachel Ray. Enjoy this spooky treat!

Ingredients

 

  • 1 cup unsalted butter, at room temperature
  • 1 cup confectioners sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 3/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup sliced almonds
  • Raspberry jam
Tip In Step 2, if the dough gets sticky and hard to work with, return it to the refrigerator to re-chill.

Directions

  1. In a large bowl, beat the butter until creamy. Mix in the sugar, egg and vanilla, then mix in the flour, baking powder and salt. Cover the dough with plastic wrap and refrigerate for 30 minutes.
  2. Preheat the oven to 325 degrees . Using your hands and working quickly, roll a heaping tablespoon of dough into a finger shape. Place the fingers about 3 inches apart on an ungreased cookie sheet. Stick a sliced almond on 1 end of each for the fingernails. Use a table knife to make three crosswise knuckle marks in the middle of each cookie. Bake until lightly golden, 20 to 25 minutes. Transfer to a rack to cool.
  3. Meanwhile, in a small saucepan, cook the jam over low heat until it reaches a saucy consistency. Once liquefied, remove from the heat and pour into a small bowl; dip the severed end of each cookie into the sauce.

 

Lemon Crinkle Cookies

I just found this yummy recipe for lemon crinkle cookies and I’m going to give it a try. Here is the recipe:

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Homemade Apple Fritters Recipe:

I love apple fritters. My son and I always get them from the Publix bakery. I just found a recipe that looks pretty simple, so I’m going to try to make some homemade apple fritters. Here is the recipe:

heaping cup AP flour
1/3 cup sugar
1 tsp. baking powder
dash salt
1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1 egg
1/3 cup milk + plus more if needed
1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller

oil for frying
milk and powdered sugar glaze for dipping or just powdered sugar for dusting
(About 1 cup pwd. sugar + 1 T. milk or more) 

Mix all dry ingredients together, slowly add the wet ingredients minus the apple. Carefully mix until well combined but not overly beat,gently fold in apple pieces. The batter should be the consistency of a light cake mix. Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds) then using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil. Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done. I cooked mine about 35 seconds per side, but they were the size of golf balls – adjust cooking times based on size of fritters and temperature of your oil, ideally around 365° F. It is always a good idea to test one to ensure it comes out like you are expecting.

Enjoy this yummy recipe!!

Slow Cookers Savory Pot Roast

This is the slow cooker pot roast that I use. I just made this last night and it is always yummy. Then I use the leftovers for a stew with rice. Super yummy, even my son approves!

Makes 8 servings.

Prep Time: 10 minutes

Cook Time: 8 hours on LOW or 4 hours on HIGH

INGREDIENTS:

2 1/2 to 3 pounds boneless chuck or rump roast, well-trimmed
5 cups cut-up fresh vegetables, such as carrots, celery, onions and potatoes
1 package McCormick® Slow Cookers Savory Pot Roast Seasoning Mix
1 cup water

Directions:

1. Place beef and vegetables in slow cooker.

2. Mix Seasoning Mix and water until blended. Pour over beef and vegetables. Cover.

3. Cook 8 hours on LOW or 4 hours on HIGH. Remove roast and vegetables to serving platter. Stir sauce before serving.

Tips

Test Kitchen Tip: For a quicker start, trim the meat, assemble ingredients, and cut up the vegetables the night before. (Cover the potatoes with water to prevent browning.) Then refrigerate until you’re ready to start the slow cooker the next day. Prepare as directed, draining potatoes before adding to slow cooker.

Slow Cooker Tip: For best results, do not remove cover during cooking.

 

 


Slow Cookers BBQ Pulled Pork

This is what I’m making for dinner tonight. A slow cooker BBQ pulled pork. Here is the recipe:

Ingredients:
3 pounds boneless pork shoulder roast, trimmed
1 package McCormick® Slow Cookers BBQ Pulled Pork Seasoning Mix
1/2 cup ketchup
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

1. Place pork in slow cooker.
2. Mix Seasoning Mix, ketchup, brown sugar and vinegar until blended. Pour over pork. Cover.
3. Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
4. Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls, if desired.

Tips:

Use 3 pounds boneless pork loin roast in place of the pork shoulder roast.

Slow Cooker Tip: For best results, do not remove cover during cooking.

Must-Make Muffins: 12 Easy Muffin Recipes

My son and I love muffins. I usually just get a pack of Martha White muffins to make. They taste great and are easy to make. Well, I just found a site that has 12 easy to make muffin recipes. I am going to try making the blueberry first since that is my sons favorite. Click here to check out these great muffin recipes.

Grilled Sriracha Sweet Potatoes

Here is a yummy sweet potato recipe that I’m going to try. Here you go:

Ingredients:
1 medium large sweet potato
1/4 cup agave
1/4 cup (plus a couple extra squirts) of Sky Valley by Organicville Sriracha
Non-stick spray

Directions:
1.Heat grill to medium
2.Wash and peel the potato, then slice into 1/2 inch thick circles
3.Mix sriracha and agave, and brush onto one side of the potatoes. Spray the grill, then place the potatoes brushed-side down. Leave for about 8 minutes, then brush the other side with agave-sriracha mixture and flip and leave on for another 6-8 minutes. The exact time will really depend on the temperature of your grill, so make sure to keep an eye on them.Top with any extra sauce!

 

Spinach Strawberry Salad with Pomegranate Vinaigrette

Here is a yummy healthy summer treat. It is a Spinach Strawberry Salad with Pomegranate Vinaigrette. Here is the recipe:

1 bunch spinach
1/2 avocado, sliced
about 10 strawberries, sliced
2 chives, diced
1/4 cup roasted and halved hazelnuts or pecans
2 Tbsp sunflower seeds or pumpkin seeds
1 bottle Organicville pomegranate vinaigrette

Wash spinach and toss ingredients together. Drizzle dressing on salad. Enjoy!

Cocunt Macracoons

This is my moms recipe. She loves these, she will sit and eat a dozen at one time. I liked them out of the oven still warm. They are very good. Here is the recipe:

1 14oz package coconut
1 cup sugar
dash salt
1 stick butter
1 egg
1 tsp vanilla
1 1/2 cup flour

Mix all ingredients and about 1/2 the coconut. Then make balls and roll in remaining coconut. Bake at 350 degrees for about 20 minutes. This is a picture we took after they were made. I had trouble getting a clear photo, but here yougo.