Asian Crunchy Cabbage Salad

Asian Crunchy Cabbage Salad

Salad:
Half a large cabbage chopped (or 1 16 oz bag cole slaw mix)
1 bunch of green onions, chopped
1 cup matchstick carrots
1/2 cup sunflower seeds

Topping:
3 packages Oriental flavored Ramen noodles
1 cup sliced almonds
1/4 cup melted butter
2 Ramen noodle Oriental flavor packets

Dressing:
3 t. sesame oil
1/2 cup olive oil
1/2 cup sugar
1 t. Worcestershire sauce
1/4 cup red wine vinegar
1 Ramen noodle Oriental flavor packet

Preheat oven to 350.  Break up the noodles into smaller pieces and combine with the almonds.  Mix 2 of the flavor packets with the butter.  Pour the butter mixture over the noodles and almonds and stir to combine.  Place on a baking sheet and bake for 10-12 minutes or until golden brown.  Remove from the oven and let cool.  (I usually make this ahead of time and store in an air tight container).

Combine all the salad ingredients together in a large bowl. Combine all the dressing ingredients together.  Pour dressing over the salad.  Place in the fridge for a couple hours to help soften the cabbage.  Right before serving pour the topping over the salad and stir to combine.  This is best eaten right away as the topping will be soft the next day.

Ba'Corn Cheese Recipe

Corn, bacon, jalapeno, and cheese all in one amazing side dish?!?!  Yes please! Since finding this recipe we have made it at least 4 times!

Ingredients

• 2 tablespoons unsalted butter
• 4 strips bacon, chopped 
• 1 jalapeno, seeded and minced 
• 2 cups canned sweet corn 
• Kosher salt and freshly ground black pepper
• 1 clove garlic, minced 
• 2 scallions, thinly sliced 
• 2 tablespoons condensed milk 
• 2 tablespoons mayonnaise 
• 1/2-1 cup mozzarella cheese 

Directions

Heat a wok or saute pan over high heat. Add the butter and bacon and cook until the bacon is crisp, about 20 seconds. Toss in the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to char a little bit, 20 to 30 seconds. Add the garlic and half of the scallions. Add the condensed milk, mayonnaise and 1/4 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds. Pour into a baking pan.   Sprinkle the remaining 1/4 cup mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds. Garnish with the remaining scallions.

I added more bacon, jalapeno, and cheese  than originally called for

http://www.foodnetwork.com/recipes/bacorn-cheese-3500698

Moistest Banana Bread Ever

This has become my go to banana bread recipe.  I love it.  Seriously, the moistest banana bread ever.

2 cups sugar
1 cup softened butter
5 eggs
2 cups flour
6 T buttermilk (or regular milk will work too)
2 t. baking soda
1 1/2 cups ripe bananas (4-5 bananas)
1 t. vanilla

Optional:  I usually throw in some chocolate chips too.  Maybe 3/4 cup or so.

Mix all the ingredients together until just blended.  Cover the mixture and place it in the refrigerator for an hour.  Pour mixture into a greased bundt pan.  Bake for 40-55 minutes at 350, until a toothpick comes out clean when checking near center.  Let cool and then invert onto a plate.

Kerry's Beans

I can't even tell you the number of times my sister and I have asked and texted this recipe back and forth.  It's the BEST and I am finally writing it down!

8 small cans of pork and beans (may slightly drain if there is a lot of juice)
1 can kidney beans, drained
1 can garbanzo beans, drained
1 lb hamburger browned with 1/2 cup chopped onion
1 lb bacon, cooked and crumbled
1/2 cup BBQ sauce
2 T mustard
2 T vinegar
1/3 cup brown sugar

Mix the BBQ sauce, mustard, vinegar and brown sugar together.  Then mix everything together in the crockpot.  Put it on low to warm it through and enjoy!

Crockpot Tamale Pie

This is a super easy meal and my kids love it!

1 lb. cooked ground beef.
1 t. cumin
1 t. chili powder
1/2 t. salt
1/4 t. pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (11 ounce) can of corn, drained
1 (10 ounce) can enchilada sauce
2 green onions, chopped
1/4 cup fresh cilantro (optional)
1 (8 1/2 ounce) package corn bread mix
2 eggs
1 cup cheese
Sour cream
Salsa


Combine the first 11 ingredients (cooked ground beef through cilantro, if using) in a crockpot.  Cook covered on low for 6-8 hours.  In a small mixing bowl combine the cornbread mix and eggs.  Spoon this mixture over the beef mixture and again cover and cook for 1 hour to 1 1/2 hours on low, until the cornbread is cooked through.  Then sprinkle with the cheese and let it stand covered for 5 minutes to melt the cheese.  Serve with desired toppings.

Easy BBQ Pulled Pork Sandwiches

1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (about 14 ounces) BBQ sauce (I usually add a little more because we like it saucey)
1 T. Fresh lemon juice
1 T. Brown sugar
1 medium onion, chopped
8 buns

Place roast in the crock pot and cook for 10-12 hours on low or 5 to 6 hours on high. Remove the pork and shred. Discard any liquid in the crock pot. Return the shredded pork to the crock pot and add in the BBQ sauce, lemon juice, brown sugar and onion. Cover and cook on low for 2 more hours or on high for 1 more hour. Serve on the buns.

Candied Pretzel and Apple Salad

In this recipe the term "salad" should be used loosely. It is more of a dessert and reminds me of a version of snickers salad. But I really liked the salty, candied pretzels in it instead of the candy bar. It is super easy and my kids gave it two thumbs up. 

Sugared Pretzels:

• 1 cup chopped pretzels 
• ½ cup chopped pecans
• ¾ cup brown sugar
• ¾ cup butter, melted

Cream Cheese Mixture:

• 8 oz softened cream cheese
• 3 cups diced apples (I used 2 large apples Braeburn apples, I think Granny Smith would be good too.)
• ½ cup caramel sauce, plus some for presentation 
• 8 oz tub cool whip

For the candied pretzels, preheat oven to 400 degrees. Mix the brown sugar and butter together until combined. Then mix in the chopped pretzels and chopped pecans. Spread the mixture on a large jelly pan (or baking sheet with sides). Bake for 7 minutes.  Let the mixture cool and then break into small pieces.

For the cream cheese mixture, beat the cream cheese until it's smooth. Then beat in the caramel sauce. Fold in the cool whip. Stir in the sugared pretzels and chopped apples. Drizzle some caramel sauce over the top for presentation. 

Baked Creamy Chicken Taquitos

Makes 12 Taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 T. Lime juice
1/2 t. Cumin
1/2 t. Chili powder
1/2 t. Onion powder
2  cloves garlic, minced
3 T. chopped cilantro
3 T. Sliced green onion
2 cups of cooked chicken, shredded
1 cup shredded cheese
12 tortillas

Preheat oven to 425. Combine all ingredients (except tortillas) in a mixing bowl. Warm tortillas in the microwave if needed to make them easier to roll. Spoon 2-3 T. of the chicken mixture onto the lower third of a tortilla and roll the tortilla up tight. Place the rolled tortilla seam side down on a baking sheet. Continue with the remaining tortillas. Much sure the tortillas are not touching each other and spray them with a little cooking spray. Bake for 15-20 minutes until crisp and lightly brown. Serve with sour cream, salsa and/or guacamole.

Monkey Bread

2/3

cup granulated sugar

2

teaspoons cinnamon

4

cans Pillsbury™ Refrigerated Buttermilk Biscuits

10

tablespoons butter

1

cup packed brown sugar

1/2 cup butterscotch chips

• Preheat the oven to 350°F. Grease a 12-cup fluted tube pan or bundt pan. 
•  Mix the white sugar and cinnamon in a 1-gallon bag. Separate the dough into biscuits and cut each biscuit in quarters. 
• Shake the biscuit quarters to throughly coat each piece.  Place 1/3 of the biscuits in the pan. Sprinkle half of the butterscotch chips over the biscuits. Place the second 1/3 biscuits in the pan. Sprinkle the remaining butterscotch chips over the biscuits and top with the last 1/3 of the biscuits. 
•  In a small saucepan, bring butter and brown sugar to a boil over medium-high heat. Boil the mixture for one minute while stirring constantly. Pour over the biscuit quarters in the pan. 
•  Bake for 30 to 45 minutes or until golden brown. Let it cool for 5 minutes and then turn over onto a large plate. Pull apart to eat. Be careful, the biscuits may be very hot. 

Crock Pot Mexican Noodles

1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 small can diced green chilies
1 t. Garlic powder
1 t. Cumin
1/4 t. Pepper
2 cans of cream of mushroom soup
4 frozen chicken breasts
3-4 cups shredded cheese, divided
1 lb. pasta

The beauty of this meal is that it's both a freezer meal and a crockpot meal. If you want to do the freezer version, mix the first 9 ingredients and 1 to 1 1/2 cups cheese to a freezer safe container or bag. Then defrost it the night before and place it in the crock pot for 8-9 hours on low the next morning. Cook the noodles and shred the chicken.  Add in the remaining cheese and mix in the cooked noodles.  Let the cheese melt by letting it continue in the crockpot for 10-15 minutes.  If you want to do the crockpot version mix the first nine ingredients and 1 to 1 1/2 cups cheese and place directly in the crock pot.  Cook on low for 8-9 hours. Shred chicken and cook noodles. Add in the noodles and remaining cheese and continue cooking for 10-15 minutes. Easy Peasy.

Gingered Ground Beef

1 T Sesame Oil
1 lb. Ground Beef

(I usually 1 and a half these ingredients because I like things extra flavorful)
3 Cloves Minced Garlic
1 t. fresh minced Ginger
1/2 cup soy sauce
1/2 cup brown sugar

Brown the beef in a skillet with the sesame oil. Once it's cooked through, add all the remaining ingredients. Stir well while cooking for a few minutes. Then cover and simmer on low for 30 minutes. Serve over rice. Super easy and super flavorful!

Cranberry Jello Salad

Jello Mixture:
1 1/2 cups boiling water
6 ounce package of cranberry jello
16 ounce can whole cranberry sauce
2- 11 ounce cans mandarin oranges, drained

Graham cracker crust:
1 1/2 cup graham cracker crumbs (about one sleeve)
1/4 cup sugar
1/2 cup butter, melted

Cream cheese middle layer:
8 ounce package cream cheese, softened
1/4 cup sugar
8 ounces cool whip, thawed
5 ounce can crushed pineapple, drained

Jello Mixture:  In a large bowl mix the jello and boiling water until jello is completely dissolved.  Add in the cranberry sauce and stir until it is combined.  Add in the mandarin oranges and stir lightly.  Cover the bowl and place it in the refrigerator until slightly set up.

Graham Cracker Crust:  In a bowl mix the cracker crumbs, sugar and melted butter.  Press the mixture firmly to the bottom of a 9x13 baking dish.

Cream cheese middle layer:  In a bowl beat the cream cheese until it's smooth.  Add in the sugar and beat until it is nice and fluffy.  Add in the pineapple and beat until incorporated.  Then fold the cool whip into the mixture.  Then pour the cream cheese mixture onto the graham cracker crust and spread to cover the crust.  Cover it and place in the fridge until the jello mixture is slightly set.  Once the jello mixture is ready, pour it over the cream cheese mixture.  Spread and smooth the jello layer, if needed.

Refrigerate the jello salad for several hours or overnight.  I like to make it the night before to make sure everything is set.  This is a sweet salad and could be a salad or a dessert.

Pumpkin Fluff

Pumpkin season is upon us!!!  I've seen several sweet pumpkin dip recipes floating around Pinterest and decided to give it a try.  I added a little nutmeg to mine and it was perfect.  It's not overly sweet or overly pumpkin, it was just right.  We loved eating our pumpkin fluff with apple slices and graham crackers.  As we were eating it I was thinking how yummy this would be as a hot chocolate topping!

1 cup pumpkin puree
1 (8 oz) package of cream cheese, softened
1/2 cup powdered sugar
1/2 t cinnamon
1/8 t nutmeg
1 (8 oz) tub of cool whip

Apples slices, graham crackers, animal crackers, etc.


Beat pumpkin, softened cream cheese, powdered sugar, cinnamon, and nutmeg all together until combined and creamy.  Then fold the cool whip into the mixture.  Keep refrigerated until ready to serve.

Easy Indoor S'mores

 

I had this super easy dessert at my in-laws house a few weekends ago.  It is a quick and easy s'mores recipe, as easy to make as rice krispie treats but soooooo much better.

4 cups honey graham cereal

3 Tablespoons margarine

6 cups miniature marshmallows

1/4 cup light corn syrup

1 1/2 cups milk chocolate chips

cooking spray

Spray a 9x13 dish well with cooking spray.  Measure the graham cereal into a large and set aside.

In a medium sized saucepan melt the margarine over low heat.  Then add the marshmallows and corn syrup and stir until the mixture is smooth and completely melted.  Next, stir in the chocolate chips  and stir until completely melted and incorporated.  Remove the mixture from the heat and pour over the graham cereal.  Stir the cereal mixture well.  Pour and press the cereal mixture into the prepared dish.  If desired, you can sprinkle a few more marshmallows on top.  Let it cool completely before cutting into squares.

Poppyseed Spinach Salad

1 bag Spinach, washed, and dried
1/2 head romaine lettuce, washed, dried and torn
1/2 purple onion, sliced thin
1/2 C. sunflower seeds
1 C. craisins
1 C. Shredded mozzarella cheese
1/2-1 C. Crunchy topping (From Chicken Teriyaki Salad recipe)
1 bottle Brianna's Poppy Seed Dressing (It has a peach on the front label. Can purchase at Walmart)

Chicken Teriyaki Salad

Teriyaki Chicken:
1/3 C. soy sauce
1/3 C. brown sugar
1/3 C. water
1 Tbsp. oil
2 garlic cloves, minced
1 Tbsp. fresh ginger, minced
        Put 2 lbs. chicken tenders in a big Ziploc bag and pour marinade over chicken. Marinate for 2 days or at least 24 hours. Cook chicken on grill, or in oven.


Dressing:
3/4 C. oil
3/4 C. sugar
3/4 C. red wine vinegar
2 Tbsp. Soy sauce


Crunchy topping:
1/2 C. butter
1/2 C. sugar
2 pkg. ramen noodles, broken up into small pieces (discard season packet, or use for a different recipe)
1/4 C. sesame seeds
1/2 C. slivered almonds
          Fry all topping ingredients in a frying pan until the sugar has carmelized and the almonds and sesame seeds are toasted. Be careful not to burn the mixture. Pour out onto waxed paper until cool. Break into little pieces and store in an airtight container in refrigerator for up to 8 weeks. Use as desired on top of salads or ice cream.


For the salad:
 Use 1 pkg spring salad mix, 1 pkg romaine lettuce, 4 green onion, 2 cans mandarin oranges, 1/2 -1 C. shredded cheese, and cooked teriyaki chicken. Sprinkle desired amount of crunchy topping on and then dressing. Best served right away, does not keep well with dressing on it.

Mexican Rice in the Rice Cooker

I found this recipe on food.com  I had to tweek the chicken broth amount to suit my rice cooker and you may have to do the same.  The first time I made the recipe the rice was too al dente for my taste.  After I upped the chicken broth to 3 cups the second time I made it the rice was just right.

1 cup rice (I like to rinse my rice in cold water before I cook it)

3 cups low sodium chicken broth (the original recipe asked for 2 1/4 cups)

3 ounces tomato paste (half a small can)

2 T butter, cut in pieces

1/2 cup onion, diced

2 garlic cloves, minced (or 2 t. minced garlic)

2 ounces diced green chilies (half of a 4 ounce can)

dash of pepper

dash of crushed red pepper flakes

fresh cilantro or parsley, for garnish, optional

Combine all the ingredients in the rice cooker except the cilantro or parsley, if using.

Cook according to the manufacturer instructions.

Let the finished rice sit uncovered for 3 minutes or so to allow it to thicken.  Then stir, garnish if desired and serve.

Easy Crock Pot Salsa Verde Chicken Tostadas

I am always looking for new crockpot recipes. This one was simple, easy, and healthy to boot. The recipe is from skinnytaste.com

Ingredients:1 1/2 lbs raw skinless chicken tenders (I used chicken breasts)
1/4 tsp garlic powder
1/8 tsp oregano (we were out so I used parsley)
1/8 tsp ground cumin
salt, to taste (I used just a sprinkle of season salt)
16 oz roasted salsa verde

Tostada shells or corn tortillas
Sour cream
Salsa
Broccoli slaw
Cheese

Season the chicken with the garlic powder, oregano, cumin and salt and place them in the crock pot. Pour the salsa verde over the top and cover and cook HIGH 2 hours (I cooked mine for 6 hours on LOW.)After the chicken is cooked through, remove it from the crock pot and shred it with 2 forks. Remove 2/3 cup of the cooking liquid from the slow cooker, and discard (unless you want it over rice). Place the shredded chicken back into the crock pot and stir it with the remaining salsa. You can adjust the seasonings at this point if desired.

This recipes makes about 3 cups.

We served our chicken on tostada shells and corn tortillas (the healthier option) topped with sour cream, salsa, broccoli slaw and cheese. You can visit skinnytaste.com for the exact nutrition information on this recipe.

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Honey Jalapeno Chicken

I love finding new blogs or sites with easy and yummy recipes!  Thanks Skinny Mom for two new recipes this week.  I really liked the honey jalapeno chicken.  It came together quick and was full of flavor!

 Serves 6 to 8 

• ¼ cup honey


• 3 tablespoons soy sauce


• 2 tablespoons extra-virgin olive oil


• 4 garlic cloves, minced


• 6 jalapeño peppers, finely chopped


• 1 tablespoon finely grated lemon zest


• 2 teaspoons kosher salt


• ¾ teaspoon black pepper


• 3 pounds chicken tenders


• ½ cup chopped fresh cilantro


• Sour cream for serving

Caramel Popcorn

This is my sister in law's caramel popcorn recipe and we LOVE it. I'm finally posting it here so we don't have to text them every time we want to make it. I don't know why we can't remember it because the recipe is really very simple and it makes yummy ooey gooey caramel popcorn. And it is made in the microwave! Super easy.

1/2 cup butter
1/2 cup karo syrup
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup sweetened condensed milk

1 tsp baking soda

1/2 cup popcorn kernels

Pop the popcorn kernels in an air popper or whirly pop. Be sure and remove any old maids.

Combine the first five ingredients in a microwave safe bowl. Cook it in the microwave for five minutes, stirring it all together half way through at 2 1/2 minutes. After it has cooked for five minutes remove it and add the baking soda (it will get nice and bubbley).

Pour the microwave caramel over the popcorn and carefully stir it all together. All done. Then try not to eat the whole thing yourself.

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