Crock Pot Mexican Hashbrown Casserole:
1 lb ground beef
1 onion, diced
1 medium green pepper, chopped
1 medium red pepper, chopped
1 (14 oz) can stewed tomatoes
1 (4 oz) can chopped green chiles
1 package taco seasoning
4 oz cream cheese
1 (16 oz) package frozen hashbrowns
2 cups shredded sharp cheddar cheese
Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning from the package and toss everything together. Set aside. Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft. Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes. Stir in the cream cheese. Spray your Crock Pot with non-stick cooking spray. Spread 1/2 of the hashbrown mixture into the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the hashbrowns, the last half of the ground beef, and the last cup of cheese. Cook on low for 4-6 hours. Top with tomatoes, avocados, salsa, guacamole, sour cream, shredded cheese and any other toppings you may like!
Iced Coffee
1/4 cup-1/3 cup ground coffee
1 teaspoon ground cinnamon (optional)
3 cups cold water
Ice cupes or frozen coffee cubes
Measure coffee and, if desired, cinnamon into a filter-lined coffeemaker basket. Pour the cold water into water compartment. Prepare according to manufacturers directions. Serve over ice cubes or frozen coffee cubes.
Eggnog Bars
1/2 cup peanut butter or margarine, softened
1 cup granulated sugar
1 1/2 teaspoons brandy or rum flavoring
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup dairy or canned eggnog
1 cup chopped almonds (optional)
1 cup chopped candied cherries (optional)
3/4 cup sifted powdered sugar
Milk
Cream the first 2 ingredients; blend in 1 teaspoon of flavoring. Stir flour with baking soda, nutmeg, and 1/4 teaspoon salt. Add alternately with eggnog to creamed mixture. Stir in cherries and nuts. Spread in greased 15 1/2 x 10 1/2 x 1 inch baking pan. Bake at 350 degrees for 18-20 minutes. Mix powdered sugar, remaining 1/2 teaspoon flavoring, and enough milk (3-4 teaspoons) to make mixture pourable. Drizzle over warm bars. Cool; cut into bars.
Makes 48
Breakfast Pizza
Preheat oven to 400 degrees.
You can use homemade or store pizza crust.
Scramble up 4 eggs and then spoon and spread over the pizza crust. Cook bacon and crumble it in small pieces on top of the pizza and eggs. Sprinkle the whole pizza with cheddar and/or mozzarella cheese.
Stick the pizza in the oven (even if it isn't to 400 degrees yet). Set the timer for 10 minutes. When the 10 minutes are up let cool, serve, and enjoy.
Cinnamon Roll Casserole
2 tablespoons of melted butter or baking spray
2 cans Pillsbury refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans (optional)
1/4 cup maple syrup
Heat oven to 350 degrees F. Pour melted butter into ungreased 13x9 inch glass baking dish.
Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1/4 cup syrup.
Bake 20-28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on medium (50%) 10-15 seconds or until thin enough to drizzle.
Drizzle icing over top. If desired, spoon syrup over individual servings.
Easy Pizza Dough Recipe
1 1/2 cups warm water
1 tsp salt
1/3 cup olive oil
4 cups flour
1 package yeast (2 1/4 tsp)
1. Pour the yeast over the warm water in a small bowl.
2. In the bowl of your mixer, add the flour and salt and mix. Add the olive oil and using the dough hook, mix for about a minute.
3. Add the yeast mixture to the flour mixture and mix until well incorporated. Shape the dough into a bowl and place in an oiled bowl, rubbing oil on the dough as well. Cover with plastic wrap and refrigerate. If you're not using the dough right away you can freeze it as well.
Three Cheese Chicken Alfredo Bake
1 penne or elbow macaroni
2 containers refrigerated Alfredo sauce
1 container sour cream
1 container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesean cheese
1/4 cup chopped fresh parsely
2 cups mozzarella cheese
Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350 degrees for 30 minutes or until bubbly.
Polar Express Hot Chocolate
1 1/2 cups of heavy cream
1 can of sweetened condensed milk
2 cups of bittersweet chocolate chips
6 cups of milk
1 tsp vanilla extract
In a large pot over low heat, combine all of the above ingredients. Stir regularly for 30-40 minutes until chocolate is fully melted and incorporated with other ingredients.
If you're making this for a party, you could combine all of the above ingredients and put them in a Crock Pot a few hours before guests arrive. Provide a ladle and mugs and let them serve themselves.
Top with a marshmallow or whipped cream and enjoy :)
Red Velvet and Cream Cheese Bars
Red Velvet:
1 stick unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon apple cider vinegar
2 eggs
3/4 cup all purpose flour
Cream Cheese:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F. Butter an 8x8 inch pan. (I used glass)
Brownie Layer:
Add melted butter to a large bowl and add sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk the eggs into the cocoa mix. Mix in the flour until lightly combined. Pour the batter into the prepared baking pan, saving 1/3 to 1/4 cup of the batter for the cream cheese layer.
Cream Cheese Layer:
Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl. Spread the cream cheese on top of the brownie batter in the pan. Put the remaining cocoa batter over the cream cheese layer. Using the tip of a knife, swirl through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to completely cool before cutting.
Taco Tater Tot Bake
1lb ground beef
1 small onion, diced
1 garlic clove, minced
1 small can black olives, sliced
1, 1 ounce package taco seasoning mix
1, 16 ounce bag frozen corn
1, 4 ounce can green chiles, diced and drained
1, 12 ounce can black beans, drained and rinsed
1, 16 ounce bag shredded mexican cheese blend
1, 16 ounce package frozen tater tots
1 can enchilada sauce
Preheat oven to 375 degrees. Spray a 9x13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chiles, frozen corn, and black beans to the ground beef. Cook until heated through.
In a large bowl combine ground beef mixture, 3/4 of the mexican cheese blend, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture downinto a solid,even layer. Pour the remaining enchilada sauce over the tater tots.
Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.
Makes 6 Servings
Baked Cheese Dip with Tomato and Basil
1 cup sour cream
1/2 teaspoon mustard powder
1 teaspoon dried thyme
about 2 cups shredded mozzarella cheese
about 2 cups shredded Monterey Jack cheese
1 cup basil leaves, chopped
1 tomato, diced
Extra basil leaves
1 baguette, sliced
Heat oven to 350 degrees F (177 degrees C)
Stir sour cream, mustard powder, and thyme in a large bowl then add mozzarella, monterey jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish.
Bake for 10-15 minutes or until cheese has melted and is bubbling.
While the dip is in the oven, add bread slices, in one layer, to a baking sheet. Slide in the oven and bake 6-8 minutes until toasted.
After baking the cheese dip, turn over to broil and broil the cheese dip 2-4 minutes until golden brown on top.
Serve warm with tomato and extra basil leaves scattered on top and alongside toasted bread slices.
Crock Pot Chocolate Chip Brownie Cake
1 Box Betty Crocker Fudge Brownie Mix
1/2 Cup Butter, melted
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Vanilla ice cream as desired
1.Spray Crock Pot with baking spray with flour.
2. In a large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
3. In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter, and the remaining 2 eggs.
4. Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into Crock Pot.
5. Cover; cook on high for 2-3 hours or until cake is set in the center. (I check by sticking a knife or toothpick in the middle and if you can pull it out and no batter is stuck to it then it's done)
6. To serve, spoon cake from Crock Pot, and top with scoops of ice cream.
Crock Pot Cashew Chicken
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in Crock Pot. Combine soy sauce, vinegar, ketchup, brown sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3-4 hours. Add cashews and stir. Serve over rice.
Makes 4-6 servings
If you want sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
Crock Pot Chicken Tacos Recipe:
Recipe from: Tasty KitchenThis
Serves: ~12
1 Envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 pieces boneless, skinless Chicken Breasts
1- 16 ounce jar Salsa
Dump everything into Crock Pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4-6 hours or on low for 6-8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used with enchiladas, nachos, tostados, quesadillas, etc. Any leftover chicken can then be used for tortilla soup or any other dish.
