Thursday, April 23, 2015

Slow Cooker Crack Chicken **

I'm kind of undecided on this.  It's super good on the bread, but it's also pretty dang salty.  I wonder if it might make a difference if I used just a pack and a half of Ranch.  I may try that next time.  I also cooked the bacon crumbles in the crockpot along with the chicken from the beginning.  That would obviously up the salt content, so I would switch that too.  It would definitely be worth exploring again, so I'll have to give it a shot.  I just wish I could think of something to add to it to expand the flavor somehow.  Maybe green onion?  I'm going to have to keep thinking on it.  The OP mentioned that she liked to do one flavored cream cheese with one regular.  Might be good to try it with the veggie cream cheese... Anyway, we did like it, but it just wasn't one of our favorites.

(luckymommyto2boys ~ Amy ~ CookiesAndCups)

2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled

In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
Add in crumbled bacon and stir to incorporate.
Serve warm.
When making sandwiches, top with a bit more cheddar and place under the broiler.

Tuesday, April 21, 2015

Crockpot Meatball Stroganoff ***

I do my reviews on a 4-star basis.  1 stars are recipes that we hate so badly that I will review, but I don't link to them from my main page.  These are recipes that will never be made in my kitchen again, for whatever reason.  2 stars are good, but there's nothing special enough to guarantee that they'll be made again.  We didn't dislike them, but we didn't necessarily enjoy them either.  3 stars aren't super-stellar, but I would definitely make them again.  We all enjoyed them.  4 stars are self-explanatory and are typically regulars for us.

The reason for that long spiel is to say that this is probably just a 2-star recipe where taste is concerned, but the fact that it's so amazingly simple earns it an extra star from me.  I would make this one again.  We all liked it.  The flavor was good, even though it wasn't anything that would blow me away.  It actually reminded me a lot of one of my regular dishes (and one of hubby's favorites), Meatball Goulash, although the Goulash is definitely our preference between the two.  I mixed my noodles directly into the crockpot at the end, just because that's how we like our stroganoff.  Next time, I'm going to throw some fresh mushrooms in there.  It just really felt like they were missing.  Other than that, I don't really think there's anything I'd change, and I surprisingly didn't have to alter the recipe to fit what I had on hand, which is a miracle in itself. :-)

(luckymommyto2boys ~ Amy ~ JuliesEatsAndTreats)

1 bag (2.5 lbs) frozen, precooked meatballs
1 can cream of mushroom soup
1 can beef broth
1/2 onion, finely diced
2 tsp garlic powder
2 Tbsp A1 sauce
1 cup sour cream
1 pkg (16 oz) egg noodles

In the crockpot, mix soup, broth, garlic powder, onion and A1 sauce; add meatballs. Cook on low 8-10 hours or high 4-6 hours.
When mixture is done cooking, add sour cream and mix; continue cooking in the crockpot another 20 minutes.
While your sour cream is cooking in the mixture prepare your egg noodles according to package directions.
Mix noodles and meatballs together, or serve meatballs on top of noodles.

Wednesday, April 15, 2015

Slow Cooker Bacon Ranch Chicken and Pasta ***

This wowed all of us.  It's unbelievably quick to throw together, but it tastes like you spent longer.  I doubled the recipe so that we'd have enough leftovers for lunches, but it was a little too much.  I think next time I'll multiply it by 1.5 instead.  I used the real bacon pieces in place of strips of bacon, since that's what I had on hand.  I also went with angelhair pasta in place of spaghetti, because that's just our preference.  It seemed senseless to me to dirty an extra dish, so when I threw it all together, I put the chicken in the bottom of the crock and mixed the other ingredients right on top of it.  Worked out perfectly.  I'll definitely be making this one again.

(luckymommyto2boys ~ Amy ~ FamilyFreshMeals)

1 lb. chicken breasts
6 strips of bacon, cooked and diced
2-3 garlic cloves, minced
1 (1 oz) packet dry ranch dressing mix
1 (10.75 oz) can condensed cream of chicken soup
1 cup sour cream
1/2 teaspoon of pepper
1/2 cup water
8 oz. of your spaghetti, cooked

Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
When about 15 minutes are left, cook and drain spaghetti as directed on package.
Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.
*luckymommy/Amy's notes: I used the real bacon pieces in place of strips of bacon and angelhair pasta in place of spaghetti.  I put the chicken in the bottom of the crock and mixed the other ingredients on top of it.

Monday, April 13, 2015

Squash with Green Chilies ****

This was one of our favorites years ago, but according to my records, I haven't made it since 2012.  That was when my youngest was 7, and he wouldn't eat anything with any spice to it at all.  Once his tastes changed (he now loves Buffalo Chicken Pizza, lol), I had forgotten all about it.  Something on Pinterest the other day reminded me of it, so I put it on the menu.  Yum, yum, yum!  I love squash, and so do hubby and the youngest.  The oldest tolerates it, lol, but he likes it in this one.  There's something really good about pairing the slightly softened squash with the crisp corn.  It's just good stuff.  The 9-year-old kept saying, "I love these vegetables!"  Made me a pretty happy mama.  :)

(luckymommyto2boys ~ Amy )

2 yellow squash, sliced and quartered
2 zucchini squash, sliced and quartered
1 onion, chopped
1 tbsp olive oil
4 oz roasted green chilies
14 oz whole kernel corn, drained
1/2 cup (or more) shredded Cheddar cheese

Sauté squash, zucchini, and onion in oil in skillet until tender. Add green chilies and corn; mix well. Heat to serving temperature. Sprinkle with cheese. Let stand until cheese melts.
Yield: 6-8 servings

Sunday, April 5, 2015

Twinkie Strawberry Surprise ***

Oh, Twinkie Cake, how I love you!  My 9-year-old couldn't say "Twinkie" when I first started making it, so he always called it Weinie Cake.  We still tend to call it that around the house.  :-)
This cake is beyond simple, but it's oh-so-good!  It's almost like a creamier strawberry shortcake, but the cake doesn't get soggy.  It's crucial to let it sit in the fridge overnight, as that's when the topping firms up.  I wouldn't admit it to the kids, but in my opinion, it'd make the perfect breakfast, hehehe.  I have taken fresh strawberries and sliced them over the topping before, but the basic recipe is perfect as-is.  We took it for Easter lunch with the family today, and only one piece made it home.  We all had to fight for a bite, but it was worth it!

(luckymommyto2boys ~ Amy ~ via Recipezaar)

10 Hostess Twinkies
1 (3 ½ ounce) box instant vanilla pudding
1 ½ cups milk
1 (8 ounce) container frozen whipped topping, thawed
2 boxes sweetened frozen strawberries, thawed

Slice Twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan. Pour strawberries all over the top. In a large bowl, mix pudding, milk and whipped topping until well combined. Spread over strawberries.
Cover and refrigerate several hours overnight.
*** Tastes just like strawberry shortcake, but the cake doesn't get all mushy!

Tuesday, March 31, 2015

Creamy Crockpot Chicken and Rice ***

I've made this a few times already, but since I changed it around a bit, I wanted to repost.  This time, I was supper rushed on my lunch break (when I do the majority of my crocking, lol), so I just threw everything except the cheese into the crockpot at once.  I put the chicken on the bottom, and then I mixed the rest of it on top of that.  Then I cooked it on low for 6 hours.  Since I had a meeting after work and hubs and the kids had to hurry and eat before rushing to the youngest's baseball practice, all hubs had to do was shred the chicken and stir in the cheese.  The rice was obviously a tad bit softer, but honestly, there really wasn't much difference.  That's how I'm doing it from now on, since it saves the time (and dish) of cooking the rice separately.

(luckymommyto2boys ~ Amy ~ SurvivalGuideByTheWorkingMom and SouthernPlate)

4-5 boneless skinless chicken breasts
1 large Vidalia onion (chopped)
1 (8-ounce) box of Zatarain's Yellow Rice Mix (cooked - see notes)
1 can cream of chicken soup
1 can whole kernel corn (drained)
1 cup of shredded cheddar cheese

Trim all the fat off chicken breasts and add it to the bottom of the greased crockpot.
Add the chopped onion and cream of chicken.
Cook chicken in the crockpot on high for 3-4 hours or low for 6-7 hours.
Check to make sure chicken is fully cooked.
Cook Zatarain's rice according to the directions on the box.
Add cooked rice, cheese, and corn to the crockpot and let it cook for about 5 minutes so the corn heats up and cheese melts.
Stir the ingredients all together and serve.
*luckymommy/Amy's notes: I mixed everything but the cheese into the crockpot and cooked on low for 6 hours.  Right before eating, I shredded the chicken and stirred in the cheese.
AMY'S FREEZER DIRECTIONS:  Double the entire recipe. It fit perfectly in my crock.  When finished cooking, serve half of the entree.  Take the second half and put it in a gallon Ziploc bag.  Lay bag flat in freezer so that it will not take up as much space.  To reheat, place in crockpot on HIGH for 4 hours or LOW for 6 hours.

Previous Posts
UPDATE (10/6/13):  I just posted this a few days ago, and I mentioned that accidentally made WAY too much.  So I took half of it, loaded it in a gallon Ziplock bag, and threw it in the freezer.  After lunch today, I took it back out and put it in the crockpot for 4 hours on HIGH.  Every bit as good as it was the first time around.  I'm changing the recipe to add the freezer directions, because I am absolutely doing that from now on.  It's no extra trouble, and it saves me from having to make dinner an extra night.  Perfect!
ORIGINAL POST (9/30/13): This was actually really good.  I could have sworn the recipe said it served 4 people, so I doubled it, in order to have enough leftovers for lunches.  Oops.  Made LOTS, lol.  That's okay, though. We'll just throw some in the freezer for weekend lunches.  Anyway, we really enjoyed it.  I'd never had the Zatarain's Yellow Rice, and I was pleasantly surprised by it.  The oldest (10) said it tasted like "gold," whatever that means, lol.  It's perfect comfort food for these cooler fall nights.  I stuck to the recipe, but I used frozen chicken breasts and cooked on low for 7 hours.  When I got home from work, I shredded the chicken, threw the corn and cheese in the crockpot, and let those warm while the rice cooked.  All that was left to do was to stir in the rice when it was finished.  Perfect!

Monday, March 30, 2015

Slow Cooker Cornbread Casserole ***

This was super tasty.  The kids think that Jiffy is my "secret cornbread recipe."  Seriously, the 9-year-old asked me tonight if I'd pass it down to them before I die.  Bahaha!  So anything with Jiffy and corn was going to be a winner for us.  There was no contest.  We loved it, though.  I used ground turkey sausage, so since it's leaner, I doubled the amount.  That was the only change I made, though.  I did mine for just under 6 hours on low, and it was kind of brown on the bottom.  Probably wouldn't hurt to go for a little less time.  I didn't notice the note about the green chilies until afterwards, but I'm thinking I might try it with chilies and rotisserie chicken next time.  Just to see how it goes.  :-)

(luckymommyto2boys ~ Amy ~ SassySlowCooker)

1 lb ground sausage, browned
1 can of corn, drained
1 can of cream of corn
1 c of onions, diced
1 c green pepper, diced
3 packages of corn muffin mix
1-1/2 c of cheddar cheese, shredded

Spray slow cooker with cooking spray.
Brown meat with peppers and onions.
Place drained corn with the meat mixture in a bowl.
Prepare corn muffin mixes as directed in a bowl with cream of corn.
Layer slow cooker with 1/2 corn muffin, meat mixture, half of cheese, and rest of corn muffin mix.
Cook on high for 4 hours or low for 6 hours.
About 20 minutes before serving, sprinkle remainder of cheese on top of casserole and replace lid.
You can use ground turkey or beef as an alternative to the sausage.
You can add green chilies or jalapenos if you would like to add a twist of spice to the casserole.