Tuesday, September 23, 2014

Crock Pot Cream cheese Chicken Chili

I made this for the Packers/Jets game.  Some ate it as a dip, some as chili.  I put it together before church.  I pulled the chicken out after church and diced it up and let it continue to cook until 3 pm.  We all liked it.
Crock Pot Cream Cheese Chicken Chili

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Put the chicken in the crock pot.  Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders.

Stir to combine and then top with the cream cheese.

Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces(Beth cut the chicken into chunks)

Serve in tortillas or taco shells, with chips(as a dip) or over rice.

Monday, September 22, 2014

Whopper Chex Mix

I saw this recipe and knew I would have to make it for a Packer party.  I had some Springtime chocolate chips in the freezer, so that was what I used!  Don really likes this.
Whopper Chex Mix


1 box Chocolate Chex
1 box Vanilla Chex
2 bags chocolate chips, divided
1  10 oz bag mini marshmallows
1 large container of Whoppers
1 stick butter
1 cup malted milk powder (Beth used chocolate)

1. Melt the stick of butter and 1 bag of chocolate chips together on the stove. Quickly whisk in the malted milk powder.

2. Moving quickly, mix the melted chocolate mixture together with the Chex cereal. Use a large closeable container

3. Mix in marshmallows.

4. Let it cool a bit and mix in Whoppers and 2nd bag of chocolate chips. Store in an air-tight container (soggy Whoppers are not good!)

Sunday, September 21, 2014

Old-Fashioned Potato Soup

Last Saturday was cold and dreary here in Texas.  No complaining here, but since we had extra milk in the fridge, it was the perfect day for soup.  I found this recipe and it was perfect!  We all liked it.
Old-Fashioned Potato Soup
1/4 cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
1/4 teaspoon dried thyme

1. Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

2. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.

3. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Saturday, September 20, 2014

Easy Crock Pot Gyros(Chicken)

I am so glad I found this recipe.   I put the chicken in the crockpot at 2 pm and dinner was ready about 5:30!  Jenna and I really liked this.
Easy Crock Pot Gyros(Chicken)


2 Tbsp. butter
1 onion, diced
1 1/2 lb. chicken, cut into 1" pieces
lemon zest from 1 (small to medium-sized) lemon
juice from 1 (small to medium-sized) lemon
1/2 c. chicken broth
2 tsp. dried oregano
salt & pepper to taste
4-6 slices of flatbread
diced (or sliced) tomatoes, to taste

For the Tzatziki Sauce (Yogurt Sauce):
3/4 c. Greek Yogurt
1 tsp. dill (dried or fresh)
1/2 c. cucumber (peeled, seeded, and diced small)
salt & pepper to taste

Add butter and onions to crock pot. When butter is melted, stir onions around to coat in butter.

Add chicken to the bottom of the crock pot, placing the pieces evenly over the onions.

Add lemon zest, lemon juice, chicken broth, oregano, and salt and pepper.
Cover and cook on high for appx. 2 hours or on low for 3-4 hours.

Combine Tzatziki sauce ingredients.

Serve by placing a little chicken mixture on each flatbread and topping with Tzatziki sauce and diced tomatoes.

Friday, September 19, 2014

Peanut Butter Trail Mix Bars

These were super easy to put together.  I had all the ingredients in my pantry to make these.  They are a dense bar and do freeze well.
Peanut Butter Trail Mix Bars

2/3 cup whole almonds
2/3 cup whole cashews
1 and 1/2 cup old-fashioned rolled oats
1/3 cup ground flax * can sub ¼ rolled oats  Beth did this....
1/2 cup mini chocolate chips
1/3 cup dried cranberries
1/3 cup raisins
1/2 cup honey (or light corn syrup, or maple syrup)
1 cup creamy peanut butter,

Line an 8×8 baking pan with parchment paper. Leave extra on the sides to use as handles for removing the bars when they are finished. Set aside.

In a food processor (or blender), pulverize the almonds and cashews for about 10 seconds into small pieces, leaving some large chunks in tact. In a large bowl, combine the oats, ground flax, crushed nuts, chocolate chips, dried cranberries, and raisins. Mix thoroughly. Set aside.
Heat honey and add to peanut butter, stirring well.  Pour over the dry ingredients. Mix until each bit is fully coated. Scoop the mixture into prepared baking dish and press firmly until the tops are completely even. You'll want to pack it down nice and tight.

Place bars into the refrigerator to set up for at least one hour. Cut into 16 squares. Bars may be stored at room temperature for up to 10 days and in the refrigerator for 2 weeks.

Thursday, September 18, 2014

Creamy Tuscan Pasta Sauce

Jenna made this recipe last week.  It was GREAT!  She used our dehydrated tomatoes and rehydrated them in hot water to soften.  YUM!
Creamy Tuscan Pasta Sauce

4 tablespoons butter
4 cloves garlic, finely minced or pressed through a garlic press
1/2 tablespoon dried basil ***
8 ounces cream cheese, softened and cut into 8 pieces
8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
6 ounces Parmesan cheese, grated (about 2 cups)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
Diced fresh tomatoes, fresh basil for topping (optional)

****If you have fresh basil, scrap the dried basil and add in about 1/4 cup chopped fresh basil at the end of cooking (or do a combination of dried and fresh for maximum basil flavor).

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.

Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles

Wednesday, September 17, 2014

Sourdough Pumpkin Swirl Muffins

These were easy to make and tasted great.  I must have stirred the pumpkin in too much since I didn't see a swirl. 

Sourdough Pumpkin Swirl Muffins

1 cup flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 well beaten egg
1 cup sourdough starter (100% hydration)
1/4 cup oil
1/4 cup pumpkin puree

Preheat oven to 400 degrees and spray a 12-well muffin tin with non-stick cooking spray.

Sift flour, sugar, baking powder, baking soda, salt and cinnamon into a bowl and mix to combine. Make a well in the center. Combine egg, starter and oil. Add all at once to the dry ingredients. Stir quickly just till dry ingredients are moistened. If your starter is thicker you may need to add a little milk.  Once the ingredients are just combined, spoon in the pumpkin puree and stir just a few times, only to swirl the pumpkin evenly through the batter. Make sure not to fully incorporate the pumpkin or you will lose the swirl.

Fill greased muffin pans 3/4 full.

Bake at 400 F about 17-20 minutes. Makes 9-12 depending on the size of your muffin tins
Allow the muffins to cool for a few minutes, then transfer them to a wire rack to cool completely.