May 18, 2013

Crockpot Chili Dogs Recipe!

May 16, 2013 by Leave a Comment


Originally published in Woman’s Day July 2012 Magazine

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Crockpot Chili Dogs

Ingredients

  • 1 can(s) (28-ounce) whole tomatoes
  • 1 tablespoon(s) chili powder
  • 2 teaspoon(s) ground cumin
  • 1 medium red onion, finely chopped
  • Black pepper
  • 8 ounce(s) ground beef chuck
  • 4  hot dogs
  • 4  hot dog buns
  • 2 ounce(s) sharp Cheddar, shredded
  • 4  pickles, for serving

Directions

  1. Place the tomatoes and their juices in a 5- to 6-quart slow cooker, breaking them up with your hands as you add them. Stir in the chili powder, cumin, all but 3 tablespoons of onion, and 1/2 teaspoon pepper; refrigerate the remaining red onion.
  2. Add the beef, break it up and stir to combine. Cook, covered, until the meat is cooked through and liquid begins to evaporate, 5 to 7 hours on low or 3 to 4 hours on high.
  3. Fifteen minutes before serving, add the hot dogs to the slow cooker and cook, covered, until heated through. Divide the hot dogs among the buns and top with the chili, Cheddar, and remaining onion. Serve with pickles, if desired.

 

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Dole Whip Recipe!

May 15, 2013 by Leave a Comment

If you have ever had a Disney Dole Whip your mouth may be watering right now as these are SOO good and is a great light treat for the hot summer days ahead.  This is THE Disney recipe that comes straight from Disney’s Tiki Room!

Ingredients

2 20 ounce cans Dole crushed pineapple with juice
2 tablespoons lemon juice
2 tablespoons lime juice
⅓ cup sugar
1 &½ cups heavy whipping cream, whipped

Directions

1. Drain pineapple; reserve 2 tablespoons juice. Set aside.

2. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.

3. Pour into two 1-quart freezer zipped bags and store bags flat in freezer.

4. Freeze 1-1/2 hours or until slushy.

5. Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.

6. Return to freezer until completely frozen, about 1 hour.

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Chocolate – Peanut Butter Ice Cream Cake!

May 14, 2013 by Leave a Comment

Chocolate Peanut Butter Ice Cream Cake

This will be the hit of your next summer party or BBQ!!  It only has 4 ingredients and is sure to one where everyone is asking for the recipe!

Ingredients:

  • 4 cup(s) rice cereal (Rice Krispies)
  • 6 ounce(s) semisweet chocolate,  chopped
  • 3/4 cup(s) creamy peanut butter (not natural)
  • 3 pint(s) chocolate chip or other ice cream

Directions:

  1. Place the cereal in a large bowl.
  2. In a small saucepan, combine the chocolate and peanut butter. Cook over low heat, stirring, until the chocolate melts and the mixture is smooth, about 2 minutes.
  3. Add the chocolate–peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1 1/2 in. up the sides of a 9-in. springform pan. Freeze until set, about 10 minutes.
  4. Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days.

 

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Source & Photo Credit: Woman’s Day Magazine

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Breakfast Omelet Muffins

May 13, 2013 by Leave a Comment

breakfast omelet Muffins

If you can never find the time to cook something yummy and healthy for breakfast this is it!  I make these for our family and they will save you money and fill you up with something healthy!

Breakfast Omelet Muffins

Ingredients
1 pound Italian Sausage (you could also use bacon)
1 cup mushrooms chopped and sauteed
1/2 cup chopped tomatoes
1 red onion chopped and sauteed
8 large eggs
1/4 cup milk (or half and half depending on how you’re feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt and pepper to taste
Freshly grated Parmesan Cheese as needed

What’s great about this recipe is you can tailor it and use any veggies you like in an omelet! :-)

Directions
1. Preheat oven to 375 F.
2. In a large saute pan, over medium high heat, brown Italian Sausage and chopped onion and mushrooms for about 5 minutes, or until the sausage is no longer pink. Remove from heat and stir in tomatoes.
3. Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.
4. Lightly spray a 12-cupcake pan with oil.Spoon out the sausage and broccoli mixture evenly into each cupcake.
5. Ladle the egg mixture over sausage and broccoli.
6. Sprinkle with Parmesan cheese.
7. Bake for 15-20 minutes.

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Slow Cooker Breakfast Casserole Recipe

May 6, 2013 by Leave a Comment

 

 

Slow Cooker Breakfast Casserole

YUM!  Take a look at this…this is perfect for the weekend when you want a great breakfast for the family but want to also sleep in!

Ingredients:

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

  1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.
  2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering
  3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.
  4. Pour evenly over potato-sausage mixture.
  5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Note: Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

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Mexican White Cheese Dip: Queso Blanco

May 5, 2013 by Leave a Comment

 

queso

Yes this is THE recipe for the Mexican white cheese dip that all of those YUMMY Mexican restaurants serve!  Danger….you will want to start putting this on everything! :-)

Ingredients:

1/2 pound block White American Cheese  cut into 1-inch cubes
1/4 cup diced green chiles (or less depending on how spicy you like it)
1 pickled jalapenos, chopped
1/2 ounce pickled jalapeno juice
2/3 cup whole milk
1/4 cup cold water
pinch of cumin (optional)

Directions:

Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.

Serve immediately as a dip with tortilla chips or as a sauce over your any Mexican dish.

Note: Leftovers can be stored in the fridge.  To reheat microwave in 30 seconds intervals and stir.  The recipe above makes about 1 full cereal bowl full of dip.

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Photo Credit and Recipe adapted from: Seed at The Table

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Lunch on the Cheap: Mason Jar Salads

May 2, 2013 by Leave a Comment

I make salads for my husband to eat while he is at work and came across this awesome idea for Mason Jar salads while wandering around Pinterest, this not only saves money but keeps you eating healthy and will save me some time in the mornings! :-)

  Check it out here.

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S’Mores Cups Recipe

April 30, 2013 by Leave a Comment

Smore Cups

Yes I know I just gained 2 pounds looking at this but it’s OH so yummy!

Ingredients:

• 7 whole graham crackers, finely crushed
• 1/4 cup powdered sugar
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows

Directions:

Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl
Then scoop a small amount of crumb mixture in each cup of a Mini-Muffin Pan. Press crumbs to form shallow cups with a small cup or your hands.  Bake 4-5 minutes or until edges are bubbling

While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.  Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place into a small bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

This will make approximately 24 cups.
Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

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Easy Weeknight Dinners: Pizza Monkey Bread Recipe

April 22, 2013 by Leave a Comment

Pizza Monkey Bread

Ingredients:

1/2 cup (1 stick) butter, melted
1/2 teaspoon garlic salt
1 tablespoon Italian seasonings
2 cans Pillsbury Grands Homestyle Biscuits
2 cups finely chopped pizza toppings (pepperoni, cooked sausage, green peppers, etc. Whatever your family likes)
1 cup marinara sauce
2 cups shredded Mozzarella cheese

Directions:

Preheat oven to 350 degrees F.

  • In a small bowl, whisk together melted butter, garlic salt and Italian seasonings until combined. Set aside.
  • Remove biscuits from the cans. Take a raw biscuit, and cut a slit in the side. Use your fingers or knife to open up the biscuit to form a “pocket” for the toppings.
  • Gently tuck a pinch of cheese into the pocket of the biscuit, then add in a teaspoon or so or marinara sauce, then add in some pinches of your pizza toppings, top with a final pinch of cheese, then use your fingers to pinch together the dough to seal in the pocket.  Be sure the pocket is well sealed.
  • Dunk the pocket in the butter mixture on both sides, then place in the bundt pan with the seam side up.
  • Repeat with remaining biscuits until they are all filled and placed in the bundt pan side by side.
  • Pour any remaining butter mixture over the top of the biscuits in the bundt pan, then bake for 30 minutes until the dough is cooked and lightly browned.
  • Remove and let sit for 5 minutes.
  • Carefully turn the bundt pan on top of a plate and give it a slight jiggle to release the monkey bread. Serve with a side of Marinara sauce for dipping.

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Easy Weeknight Dinners: Taco Casserole

April 21, 2013 by Leave a Comment

Taco Casserole

 

If you are looking for some easy weeknight dinners you won’t want to miss this Taco Casserole!  It is so yummy and is sure to have your family asking for more! :-)

Ingredients:

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Instructions:

Layer ingredients in 9 x 13 pan in order as below:

  • crushed chips
  • hamburger meat and seasonings
  • 2/3 of cheese
  • lettuce
  • tomato
  • add remaining cheese to the top

Bake at 350 degrees for 15 minutes.

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