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. 

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.

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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Snowman doughnuts

Powdered doughnuts
Frosting (both white and chocolate; I put mine in sandwich bags with one corner snipped so I could have better control for decorating)
Candy corn

Each powdered doughnuts gets a little white frosting in its center to hold the candy corn nose in place (I'll definitely use a lot less next time.  It really needs just a little but I was in a rush.)

Then use the chocolate frosting to make eyes and the mouth.  Super easy for a classroom party or special breakfast.

German Pancakes

This yummy hot breakfast has lots of names.  German pancakes, hootenannys, or, as my husband grew up calling it, "stuff in the oven."  Whatever you want to call it, it is delicious.  It is one of our favorite sweet breakfasts.  And it's quick and easy.

Here it is all puffed up and ready to be taken out of the oven.  Mmmm.

Ingredients:

9 eggs

1 1/2 cup milk

1 1/2 cup flour

1 1/2 t. vanilla

1/2 t. salt

4 T. butter

Preheat the oven to 450 degrees.  Melt the butter and pour it into a 9x13 baking dish.  (I usually put it in the 9x13 in oven and let it melt while the oven heats.  Just keep an eye on it).  Mix together all the other ingredients until well blended.  Then pour the batter over the melted butter and bake for 20 minutes.  We serve ours with maple syrup.

Homemade Slurpees

 A few days ago was 7/11/12.  The average person probably thinks of it was the 11th of July, no biggie.  But to a person with a previous slurpee addiction it could have been the day I enjoyed wonderful summer treat for free.  However, there are NO 7-11 stores anywhere near where I live.  Oh the humanity.  So to console myself I found a recipe on pinterest for homemade slurpees and to my delight, they were pretty good.  I found the recipe here.  They weren't overly sweet so they were more refreshing than I had anticipated.  We made ours with Strawberry Lemonade Kool-aid and we can't wait to try other flavors.

Homemade Slurpees

Ingredients:

1 packet of Kool-aid

2 cups of club soda, divided

1/2 cup sugar

2 1/2 cups crushed ice

Blend together the contents of the Kool-aid packet, 1 cup of club soda, and 1/2 cup of sugar in the blender.  Blend it until all of the sugar is dissolved.  Next add in the ice and blend it until it's smooth.  Then add in the remaining 1 cup of club soda and blend until combined.  Pour the mixture into glasses and put them in the freezer for 30 minutes.  When they come out they are a great slurpable consistency. Frozen, yet drinkable.  This made three large slurpees for us.  The kids loved them!

Peanut Butter Crumb Cake

I know it's shocking that I would post a peanut butter recipe, but we really liked this cake.  It is a little different in that it has a peanut butter crumb topping and chocolate chips on top.  I think next time I may even put some of the chocolate chips in the batter.  

• 2 & 1/4 cups all-purpose flour
• 2 cups light brown sugar
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1 teaspoon vanilla extract
• 3 eggs
• 1 and 1/4 cup semisweet chocolate chips

Preheat your oven to 350° and spray a 9″x 13″ baking pan with cooking spray.

Combine flour, brown sugar, peanut butter, and butter.  I used my kitchen aid but a handheld mixer would work too.  Remove 1 cup of the peanut butter mixture.  This will be your crumb topping.

Add the baking powder and baking soda to the peanut butter mixture. Next mix in the milk and vanilla. Add the eggs individually and mix well after each addition.

Pour the batter into the prepared 9"x 13" pan. Sprinkle the top with the reserved peanut butter mixture and chocolate chips. I alternated half the mixture and then half the chocolate chips.  Then the rest of the mixture and the chips on top.  Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.  

Spring Style Cup of Dirt Dessert

I was in charge of the treat for the preschool Easter party today.  It's been a busy week and I wanted something easy and cute.  I decided to do a spring style cup of dirt dessert.  It's easy and yummy.  I've always used chocolate pudding and chocolate sandwich cookies, but I thought the vanilla was a nice change.  And add a peep on top for a color pop and you're done!  Best of all the kids really liked it.

2 large boxes of vanilla pudding, made according to directions (I made mine the night before so all I had to do in the morning was assemble.  I also used whole milk to make it more rich.)

1 large package of vanilla sandwich cookies, crumbled (I used two rows.)

1 package of gummy worms (I used two worms per cup.)

12 peeps (I used purple and blue chicks.)

12 clear 9 oz cups (be sure and get the clear ones so you can really see the layers and the worms.)

With each cup place 1/4 cup of pudding in the bottom.  Then stick the worms in and drape them over the side of the cup so they don't fall in.  Next, add a layer of cookie crumbs.  I think mine were about a 1/2 inch think.  Then add another 1/4 cup layer of pudding, and top it with another layer of crumbs.  Add the peep on top and push it down a little to keep it in place.  And you're done.  This recipe makes, you guessed it, 12 dirt cups.

Baked Chicken Taquitos

These have become one of our family favorites. They get eaten quickly!! They are great with homemade salsa!


Baked Chicken Taquitos
1 (8 oz) pkg. cream cheese, softened
½ C. salsa, red or green
1 Tbsp. fresh lime juice
1 tsp. cumin
1 tsp. chili powder
½ tsp. onion powder
½ tsp. garlic powder
3 Tbsp. cilantro, chopped
1 green onion, sliced finely
1 C. cheddar or Monterey jack cheese, shredded
10 flour tortillas, taco size or 25-30 small fajita size
2 C. chicken, cooked and shredded
Cooking spray
Heat the oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray. (or line sheet with a silicone mat)
In a medium sized bowl combine first 7 ingredients and mix well. Then add in cilantro and green onion. Add chicken and cheese and stir until incorporated. Heat the flour tortillas in a microwave with a damp paper towel covering them to make them pliable about 45-60 seconds.. Take 2-3 tablespoons of the chicken mixture and place on the lower third of tortilla (use only 1 Tbsp for small tortillas). Keep the mixture about ½ inch from the edge, and roll up tightly. Place seam side down on baking sheet. Continue with all tortillas. Spray tops with cooking spray. Place in oven and bake for 15-20 minutes until golden brown. Serve with sour cream, salsa, and guacamole.
From www.dealstomeals.com

Monster Mouth Snack

Again, I'm loving pinterest. It's so fun and I love not having to email myself recipes or other things I find interesting on the Internet. Yesterday we made these cute little snacks. So easy, mostly healthy, and lots of fun.

1 Apple, quartered
Peanut butter
Mini marshmallows

Take each section of apple and cut out a mouth. Be careful not to cut too deep because you want the apple to hold it's shape. Then put a dab of peanut butter along the back of the mouth to hold in the teeth. I cut the mini marshmallows in half because I was using a small apple. After that, stick in the marshmallows and it's done! I've also seen this done with slivered almonds for teeth but my girls love marshmallows.

Enchilada Pockets

I found this recipe on the Dashing Dish website. My kids love them. Who doesn't like to eat dinner with your hands? The hardest part is getting the little pockets sealed so the yummy filling doesn't ooze out while baking. We've made these several times now. They make a quick and easy dinner.

Ingredients:
1 package reduced fat crescent rolls
1/2 (8oz) package fat free cream cheese
1/2 cup reduced fat mexican blend grated cheese (or mozzarella/2% cheddar)
1 cup chicken, cooked and diced (or pulled) *I use ground turkey or beef*
1/2 cup enchilada sauce (or taco sauce/salsa) *I use enchilada sauce*
1 tbs enchilada seasoning, (or taco/any mexican seasoning) *I use taco seasoning*

Preheat your oven to 375.

Place the cream cheese in a microwave safe bowl and soften the cream cheese for about 20-30 seconds in the microwave. Next stir in the enchilada sauce and seasoning. Then add the meat and grated cheese to the mixture.

Line a baking sheet with foil and spray foil with Pam. Next separate the crescent rolls on the sheet. Put a heaping tablespoon of filling on the largest part of the roll. Fold the edges over the filling and be sure to seal the seams shut. (I've always had leftover filling so next time I'm going to buy more crescent rolls and make a few more.) I sprinkled a little additional cheese on top too. Bake for 15 minutes or until rolls are golden brown.

Pizza Stromboli

I took a picture of this and now I can't find it! Arg. Well, anyway. . . this is a yummy easy pizza dinner. I found it in a Taste of Home recipe book and changed it slightly. My kids love it, especially because I slice it up and they can dip it in marinara sauce.

1 loaf (1 pound) frozen bread dough, thawed

2 eggs, separated

1 T grated Parmesan cheese

1 T olive oil

1 1/2 t Italian seasoning

1/2 t garlic powder

1/4 t ground pepper

8 ounces sliced pepperoni (I used turkey pepperoni)

8 ounces sliced Canadian bacon

2 cups shredded mozzarella cheese

1 small can sliced mushrooms

1/4 cup diced bell pepper

1 small can sliced olives

1 15 oz can pizza/marinara sauce

On a greased baking sheet, roll out dough into a 15 inch by 10 inch rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, Italian seasoning, garlic powder and pepper. Brush over the dough.

Sprinkle with the pepperoni, Canadian bacon, mozzarella cheese, mushrooms, bell pepper and olives. Roll it up jelly-roll style, starting with a long side; pinch seam to seal and tuck the ends under.

Place seam side down; brush with egg whites. Do not let rise, cook immediately. Bake at 35o degrees for 35 to 40 minutes or until golden brown. Warm the sauce and serve with the stromboli.