Slow Cooker Salsa Verde Chicken

Yet another crockpot success!!! I love finding recipes that I can put in the crockpot at lunch and forget about it until it is time to eat at dinner. This chicken was creamy and delicious with just a little hint of spice and if you make it with yougurt instead of the sour cream it is very healthy for you which is a winner in my book as well.  

Slow Cooker Salsa Verde Chicken

6 boneless chicken breasts(about 4 oz each)

1 onion chopped(optional)

1 T. fresh minced garlic

1 1/2 tsp cumin

1 tsp oregano

1 tsp salt

1 tsp pepper

Juice of 2 limes

1(16 oz) jar green salsa, any brand you like)

2 cans white beans,drained and rinsed

1 1/2 cup sour cream or plain greek yogurt(can use low fat or fat free) I used 1 cup greek yogurt and 1/2 cup full fat sour cream

Plave chicken in the slow cooker(frozen or thawed) Mix all the other ingredients, except the sour cream/yogurt and pour over the chicken. Cook on low for 6-8 hours or high 3-4 hours. About 30 minutes before you want to eat.  Shred the chicken and put back into the crockpot and add the sour cream/yogurt. Let it Heat through then serve over rice of your choice or quinoa.

Chocolate Truffle Cake

So I posted this cake a few years ago but I made it again for my hubby's birthday just a few weeks ago and finally took a better picture of it so I thought that I would repost the recipe with the better picture plus I am sure some of you didn't even know I had posted this. This cake is delicious and so easy!! One of the best chocolate cakes I have ever had trust me!! if you are craving a chocolate cake go make this one quick!!!!

>Chocolate Truffle Cake
1 box chocolate cake mix
1 stick of butter
1-16 oz container sour cream
5 eggs
1 large box chocolate pudding(8oz)
1 bag chocolate chips (your choice)

Combine cake and pudding mixes. Then create a well in the middle of mixture and dump the sour cream, melted butter, and eggs in. Mix all together until well combined; the mixture will be really thick. Then dump in the chocolate chips and stir. Pour into a well greased bundt cake pan. Bake at 325 degrees for about 50-55 minutes or until a toothpick inserted in the center come out clean. Let cool 10 minutes them flip it out onto a serving platter. Frost with chocolate frosting or it is great without frosting as well. Chocolate Chip Frosting 1 1/2 cup sugar 1/2 cup milk 1 1/2 cup chocolate chips(I use milk chocolate but use whatever you like) 2 tsp. vanilla 1/2 stick butter In a saucepan bring to boil the sugar, milk, and butter and boil for 45 seconds. Take off heat and add the chocolate chips and the vanilla stir until smooth. Let cool for about 10 minutes then spread over cooled cake!!! Yummy!!!!

Balsamic Butter Pasta with Roasted Asparagus

So I found this gem of a recipe over at Mel's Kitchen cafe. I spotted it awhile ago and have had it bookmarked to try. Since asparagus was on sale here last week I decided to pick some up and finally give this recipe a try. Now if you don't like asparugus or it is a little pricey you can always use broccoli or fresh green beans. They would be just as good in this recipe. We love pasta and i have to say that I am more adventurous in that department than my hubby and kids. They are kind of boring and usually only like a red sauce or alfredo so when they claimed they really liked this I was excited!!! This dish is super easy and comes together fast. It is great for a weeknight meal when you are in a hurry and short on time. If you want a lighterish(I am sure I made that word up)and fast supper give this pasta a try!!!  

Balsamic Butter Pasta with Roasted Asparagus

Serves 4-6

1 lb fresh asparagus, green beans, or broccoli

1 T. olive oil 

1 tsp salt

3/4 tsp pepper

1/2 cup balsamic vinegar

2 tsp brown sugar

1 lb your choice of pasta

4 T. butter, cut into pieces

1/3 cup Parmesan Cheese, plus more for Serving

Heat oven to 400 degrees. Snap the tough ends off the asparugus and throw away. Cut the asparagus in 1 inch pieces,(if using green beans do the same and if using broccoli just into bite size pieces)Put the asparugus or whatever veg you are using on a rimmed baking sheet and toss with the olive oil, 1 tsp salt, and 3/4 tsp pepper. Roast in the oven till tender, about 15 minutes. Remove from the oven and set aside.

While the asparugus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 T, about 5-10 minutes. Stir in brown sugar and an additional 1 tsp salt and 1/4 tsp pepper.  Remove from the heat.

Cook the pasta according to the package directions. When done drain water. Return to pot and toss the pasta with the vinegar mixture and butter. Toss to combine well. add the asparagus (veggie of your choice) and the parmesan cheese and mix well. Serve immediately with more cheese. French bread and a green salad!!!

Yum!!!

Slow Cooker Sweet n Sour Chicken

Another Crock pot Recipe and who doesn't love putting dinner in the pot in the morning and forgetting about it till dinner and it is done. It is simple and delicious. Like I have mentioned many times before we are suckers for all things that you can serve over rice. My kids ofcourse gobbled this up and I am sure yours will to. Sweet and tangy all in one this is a winner!!!

Slow Cooker Sweet n Sour Chicken

 1 cup water 1 cup brown sugar I used dark brown but either kind will do

 1 cup white sugar

 2/3 cup red wine vinegar(or you can use white)

 6 T. lemon juice

 6 T. Soy sauce

 6 T. tomato paste

 1 T. fresh minced garlic

1/4-1/2 tsp ground ginger

 1/4 tsp peppe

r 1 tsp Siracha hot sauce(find in asian section of all stores)

 5-6 chicken breasts

, chopped in large chunks

 1 whole onion chopped

 1 green or red bell pepper chopped(I didn't have one but will use one next time)

 1 1/2 cup fresh pineapple(can use canned but doesn't taste as good if you ask me)

 2/3 cup water

 2/3 cup cornstarch

 Mix the first 11 ingredients in the crock pot and mix well. Add the chicken, onion, pepper, and pineapple pieces and mix well. Place the lid on it and cook on low for 5-6 hours until chicken is cooked and tender. About 45 mins-1 hour before eating mix the 2/3 cup water and cornstarch pour in the the chicken in crockpot and stir well. Let cook for 45min-1 hour more. Serve over white or brown rice!!! Yum!!! Note: if you like your veggies and pineapple crispier and not so mushy than add them when you add the cornstarch and water mixture. It us up to you to do it how you like it!!

Pumpkin Cinnamon Swirl Bread

So I need to begin by saying this bread is divine especially as toast. I have always loved me some cinnamon swirl bread but it is so expensive in the stores for a tiny little loaf so about a year and a half ago I went on the hunt for a good homemade recipe. I never found one that I totally loved so I decided to creat my own and add pumpkin to it another one of my favorite things. Now who doesn't love pumpkin with cinnamon I mean come on. If you are the bread making kind of person I highly encourage you to give this bread a try. The recipe makes 6 loaves. I usually make all 6 and freeze half of them so we can have it when we want but you are more than welcome to scale down the recipe for your needs.

Pumpkin Cinnamon Swirl Bread

 1 1/2 cup warm water

 1 1/2 cup warm milk(I used whole but I am sure any would work)

 3 T. yeast

1 T. sugar

 4 eggs,room temp

 2/3 cup canola oil(or vegetable)

 1 1/3 cup brown suga

r 2 2/3 cup pumpkin

 2 tsp salt

 3/4 tsp ginger

 3/4 tsp nutmeg

 1 T. cinnamon

 1 c. raisins or craisins(optional I have made with both)

 1/2 c. ground flax seeds

 13-15 cups flour(I used half white and half whole wheat)

 Filling:

 1/2-1 cup butter, softened(just use how much you like. sometimes I use the whole cup sometimes less)

 1- 1 1/2 cup brown sugar

 4-5 T. cinnamon

 In a large bowl or bowl of your mixer, place the warm water and milk yeast and sugar. Mix and let stand for about 10 minutes until mixture is foamy and yeast dissolved and activated. Next add the eggs, oil, brown sugar, pumpkin, salt, ginger, nutmeg, 1 T. cinnamon, flax seeds, and half of the flour and mix until well combined. Continue mixing in the rest of the flour until you have a soft, pliable dough but not a sticky dough. HOw much flour you add depends on the humidity and altitude you are at. I always add more flour because I live in a humid place. Add in the craisins or raisins if using. Dump dough out and knead by hand a few times. Place in a greased bowl, cover with a cloth and let raise till doubled in size, about 1 hour. Punch down and divide into 6 pieces. Roll each piece into a rectangle, spread some butter over all the surface, sprinkle with desired amount of brown sugar and cinnamon, then roll up jelly roll style and form a loaf and place in a greased bread pan. Repeat with remaining 5 pieces. YOu may use more or less amounts of the filling ingredients depending on your preference but we tend to like a lot of filling in ours. Cover the loafs and let raise till doubled in size again, take about 30 minutes to 1 hour depending on how warm your home is. Place in a 350 degree oven and cook for 35-45 minutes until golden brown. Serve with butter Yummm!!!!!!!

Chocolate and Peanut Butter Squares

I found these little gems on pinterest and new I had to try them out. Boy where they divine!! For all you peanut butter and chocolate fans out there this recipe is for you. So simple to make and fast as well. If you need a peanut butter and chocolate fix these babies are for you.

Chocolate Peanut Butter Squares
1 pound white chocolate(i just used white chocolate chips)
1 cup creamy peanut butter
1 1/2 cups chocolate chips or 12 oz of chocolate
1/2 cup heavy cream(no sustitutions)

Line a 9x9 or 8x8 inch pan with parchment or waxed paper, leaving an overhang. Melt your white chocolate in the microwave for about one minutes, stir until chocolate is melted and creamy. Add the peanut butter and stir until blended and smooth. You may need to microwave an additional few seconds to get chocolate to melt all the way. (i had too but watch closely don't cook to long) Spread this mixture into your pan. Refrigerate for 15 minutes or until a bit firm.

In another bowl melt the chocolate or chocolate chips with the heavy cream in 30 second increments(in the microwave), stiring after each increment, until smooth and creamy. Pour over the peanut butter mixture . Chill for 3 hours or until set. Later, lift out the candy and cut into small squares or shapes with a quality small cookie cutter.

Mongolian Beef

What can I say this recipe was a winner!!! All things Chinese are loved in our household and this did not disappoint. I found this recipe about a week ago on Pinterest and just knew we had to try it out. Boy was it tasty even the leftovers were great and the sauce that goes over the beef is good just by itself over rice. If you like Chinese you better give this recipe a try. Now it does require frying in oil so it is not a skinny dish but eat lots of steammed veggies alongside and make yourself feel a little bit better about it!

Mongolian Beef(this is doubled cut in half if have small family)
2 lbs Flank steak
1/2 cup soy sauce
2 T Hoisin Sauce
1 cup cornstarch
2 T oil
1 tsp ginger, fresh minced or 1/2 tsp ground ginger
3 T minced garlic
1 1/2 cup soy sauce
1 1/2 c water
1- 1 1/2 cup dark brown sugar(or light)
1-2 tsp sesame oil
1 T. hoisin sauce
vegetable or canola oil for frying(about 1-1/2 cups)

Cut the steak against the grain into really really thin slices(easiest to do this when meat is partially frozen)in medium size bowl, mix the 1/2 cup soy sauce and the 2 T. hoisin sauce and place cut steak into bowl and mix till well coated. Put in fridge for 1-2 hours. Then take out and dredge with the cornstarch until each piece is evenly coated and allow to sit for 30 minutes.

Meanwhile heat the 2 T. oil in a sauce pan over medium low heat. Don't get the oil too hot. Add the ginger and garlic to pan and saute for a few minutes making sure not to burn the garlic or ginger, Then add the soy sauce, water, brown sugar, sesame oil, and hoisin sauce.Increase the heat to medium and bring to a boil. Boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat. if you want your sauce thicker while it is still boiling add a little cornstarch mixed with water to it.

Next heat the 1 1/2 cups oil in a wok or deep frying pan. Heat till nice and hot but not smoking. Add the beef and cook until browned and cooked through. Since the beef is really thin this should only take a few minutes. I also had to do mine in batches. When cooked take out of oil and place on paper towels to soak up the extra oil. When all the beef is cooked you can coat it with the sauce and eat over rice or you can do what we did and keep the sauce and beef seperate(so the sauce doesn't make beef soggy) and dish up a little rice, beef and sauce onto each individual plate with steamed veggies. oh and sprinkle with chopped green onions if desired!! Yum!!!

Oatmeal Chocolate Toffee Chip Bars

So I have a recipe for bars similar to these called Chocolate Toffee Chip bars but one day I felt like changing them up. That is what I love about cooking is that you don't need to always follow a recipe to a "T" you can make it your own but adding things that you family likes or you like. Anway, I had some of the cinnamon chips laying around that I had gotten on clearance at Walmart for a dollar a bag and decided I needed to use them so these babies were born. They are very yummy and if you don't have cinnamon chips just use whichever kind you would like. Be creative!!

Oatmeal Chocolate Chip Toffee Chip Bars
1 1/4 cup flour
1 1/4 cup oats (any kind you have will do)
2/3 cup brown sugar
1 cup butter
1 egg
1 pkg milk chocolate chips(or semi sweet)
1 pkg cinnamon chips
1(14 oz) can sweetened condensed milk
1 pkg toffe bits

Stir together the flour and sugar. Cut in the butter until the mixture resembles coarse crumbs. Add the egg and mix really well. Stir in half the package of the milk chocolate chips and 1/2 the package of the cinnamon chips. Reserve 2 cups of this mixture for the top. Press the remaining dough into a greased 9x13 inch pan. Bake for 10 minutes at 350 dgrees. Take out and immediately pour the sweetened condensed milk over the crust. Sprinkle with the toffee bits and then sprinkle the remaining dough over the milk and bits. Sprinkle with remaining half package of milk chocolate and cinnamon chips. Then return to the oven and bake for 25-30 minutes more or until set and golden brown.Let cool and just try and not dig into them with a spoon before cuttin them into bars!!

Rosemary Bread

When I saw this Bread over at Mel's Kitchen Cafe I just knew I had to try it. If you haven't figured this out yet I love bread in all forms. And homemade bread is just out of this world. It is hard for my family and I to even stomach store bought bread anymore. Now I know that some of you are scared to make bread but just let me tell you that you won't get better at it unless you practice. Just like playing an instrument or sports or whatever the more you practice the better you get at it. It took me a couple years to get really good at it. The first few times I attempted it flopped and I mean flopped. I was very discouraged but decided to keep trying and what do you know I can now make just about any kind of bread. So my advice to you all out there is give this bread and all bread a try. Keep practicing and you will not be disappointed. I served this bread with spaghetti. It had a nice crusty outside and soft interior. So good for dipping in sauce but would also be good dipped in a little balsamic vinegar and olive oil. We ate it the next day as toast slathered in butter and it was amazing!!!

Rosemary Bread
1 T. instant yeast or 1 1/2 T active dry yeast
1 T. Sugar
1 1/2 cups warm water
2 3/4 -4 cups flour
1 1/2 tsp salt
1 1/2 T. dried rosemary, chopped and divided
2 T. Melted butter
Coarse salt, parm cheese, and garlic powder for sprinkling

In the bowl of your mixer, combine the yeast, sugar and water. If using active dry yeast, let the mixture stand until foaming and bubbly, about 5-10 minutes. If using instant yeast, proceed with recipe. Add two cups of the flour, salt, and 1 T. of the chopped rosemary. Mix. Continue adding flour, gradually, until a soft dough forms. Judge the dough based on textures and feel vs. how much actual flour you have added. The dough should be slightly tacky to the touch but should hold it's shape while still being soft and smooth. Knead the douch by hand or with the mixer for 4-5 minutes, adding flour only if the dough is sticky and not clearing the sides of the bowl. Transfer the dough to a lightly greased bowl and cover with greased plastic wrap. Let the dough rise until doubled in size, about 1-2 hours depending on the warmth of your house. Once doubled, gently deflate the dough and divide in half. Prepare a rimmed baking sheet with parchment papper or a silpat liner. Shape the dough into two smooth oval shaped loaves and place on the baking sheet, one on each half of the tray so they have room to rise and bake without touching. Use a brush to slather on the melted butter over the top of the loaves. Continue brushing the butter until it is gone(the loaves will be well saturated)Sprinkle each loaf with salt, parm cheese, garlic powder and additional chopped rosemary if desired. Cover the loaves with lightly greased plastic wrap and let them rise again utnil puffy and nearly doubled, about and hour. Preheat the oven to 425 degrees. Bake the loaves for 18-20 minutes until browned and baked through. Transfer to a cooling rack and just try and not eat both loaves in one sitting!!!

Mac 'n Cheese

Growing up we occasionally had boxed Macaroni and cheese because it was quick to make and cheap for our big family of 8. I actually really liked it and still to this day I do but there is just something about homemade that is just out of this world. I absolutely love homemade mac n cheese and pretty much that is the only kind we eat around here. I have been searching for just the right recipe for it and I have finally found one I like. You see because I like mine to taste more like just melted cheese over noodles than noodles with a melted velveeta cheese sauce. Mine also has to be baked in the oven with a little extra cheese and bread crumbs(preferably from homemade bread)on top. So if you love HOmemade Mac N cheese you better go give this recipe a try you family will thank you for it!!! Oh and one more thing don't try to skinny this recipe with skim milk and such it just won't be as good. It is mac n cheese for goodnesssake just enjoy it! YOu have to be able to indulge sometimes just run and extra mile in your workout the day you make it if that makes you feel better!!!


Macaroni and Cheese
1 stick butter
1/2 cup flour
5 cups whole milk
2 lbs grated cheddar cheese or half cheddar half pepperjack
4 tsp (heaping) dry ground mustard(found in spice isle)
1 1/2 tsp salt
1/2 tsp seasoned salt
1 tsp black pepper
1 - 1 1/2 lb of favorite shaped pasta(we like elbows or bowties but use what you like)
1-2 cups bread crumbs

Cook pasta until al dente according to pkg directions. Meanwhile melt the butter in a large pot. Whisk in the flour and cook for one minute stirring so it doesn't burn. Whisk in the milk, mustard, salt, season salt, and pepper and continue stirring and cooking for five to ten minutes until very thick. Reduce heat to low and add in the grated cheese and stir until the cheese is melted and sauce is smooth. Dump in the cooked pasta and stir well. Pour into a 9x13 inch pan or large casserole dish. Top with a little extra cheese and sprinkle with as much bread crumb as you like. I tend to go closer to 2 cups but do what you and your family likes. Bake at 350 for about 30-40 minutes or until hot and bubbly. Yum!!!!

Note: if you like the gooey cheesy kind of mac n cheese than don't bake it just eat it right away!!