Tons of Crock pot recipes...

I’m sure that most of you have already seen, this fabulous list of Crock pot – Slow cooker recipes floating around. It is wonderful to have all these at your fingertips. I’ve kept my list in my email account, but my friend…had a better idea. She posted the list on her baking blog, so I thought that I would do the same, for those of you who haven’t already snatched this up. Just click on a meal link below. I made the lasagna last night and it was really good, maybe even better than most I've had before.

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** Crock Pot – Beef

All Day Crock Pot Beef Beef and Broccoli Stir-Fry Beef and Pasta Casserole Beef Diablo Beef Fajitas Beef Ragout Over Rice Beef Tips Beer Braised Beef in Crock Pot Burritos Crock Pot Style California Tamale Pie Cattleman’s Beef and Beans Cheeseburger Sandwiches Cheesy Meat Loaf Chili Beer Brisket of Beef Classic Swiss Steak Complete Crock Pot Dinner Corned Beef and Cabbage Country Swiss Steak Cowboy Casserole Cranberry Pork Roast Crock Pot Beef Burgundy Crock Pot Beef ‘n Peppers Crock Pot Beef with Mushrooms Crock Pot Beef Roast Crock Pot Cabbage Rolls Crock Pot Corned Beef and Cabbage Crock Pot Creole Steak Strips Crock Pot Delight Crock Pot Easy Swiss Steak Crock Pot Enchiladas Crock Pot Fajitas Crock Pot Fajitas II Crock Pot Italian Beef Crock Pot Meatballs Crock Pot Rump Roast Crock Pot Sauerbraten Crock Pot Spaghetti Sauce Crock Pot Swiss Steak Crock Pot Taco Casserole Fiesta Tamale Pie Glazed Corned Beef Glazed Corned Beef #2 Harvest Dinner Harvest Pot Roast with Tomato-Wine Sauce Hot-and-Spicy Sloppy Joes Lean Crock Pot Beans Nina’s Beef and Beans Pot Roast Dinner Old Time Beef Stew Pot Roast with Noodles Ranch Style Beef Reuben Casserole Roast Cooked with Coke Roast with Veggies Sage Pot Roast Salsa Swiss Steak Savory Pepper Steak Savory Stewed Beef Slow-Cooked Beef Stifado Slow Cooked Pepper Steak Slow Cooked Steak Rolls Slow Cooked Swiss Steak Supper Slow Cooker Italian Spaghetti Sauce Slow Cooker Lasagna Slow Cooker Swiss Steak Slowly Deviled Beef Smothered Steak Strips Spaghetti Sauce Italiano Spicy Wine Pot Roast Stuffed Cabbage Casserole Stuffed Pasta Shells Swiss Bliss Swiss Steak Teriyaki Steak Three Pepper Steak Three-Way Beef Yankee Pot Roast and Vegetables

Crock Pot – Pork

Casserole in the Cooker Chicken Lickin Good Crock Pot Pork Chops Chinese Style Country Ribs Country Pork with Mushrooms Cranberry Pork Roast Crockpot Apricot Pulled Pork for Sandwiches Crock Pot Festival Sausage Crock Pot Hawaiian Pork Crock Pot Pork Chops Supreme Crock Pot Sausage & Potatoes Crock Pot Sausage and Egg Casserole Crocked Cherry Pork Chops Polish Kraut and Apples Pork Chop Delight Pork Chops and Mustard Sauce Potatoes Pork Chops with Corn Stuffing Pork Stew with Vegetables Rosemary Potato Pork Chops Sauerkraut Supper Slow Cooking Pork Chops Soy-Glazed Spareribs Super Easy Pork Chops Sweet and Spicy Kielbasa or Polish Sausage Sweet ‘n’ Sour Ribs Sweet ‘N’ Sour Sausage

Crock Pot – Poultry

90s Style Crockpot Coq Au Vin Bacon Wrapped Chicken Baked Cajun Chicken Baked Chicken Breasts in Crock Pot Basil Chicken Broccoli Rice & Chicken Caf? Chicken Cantonese Sweet & Sour Chicken Caribbean Chicken Cheesy Crock Pot Chicken Chicken & Cherries Jubilee Chicken a la King Chicken and Cherries Jubilee C/P Chicken & Rice Casserole Chicken and Artichoke Casserole Chicken and Dumplings Chicken Breasts Supreme Chicken Creole Chicken Crock Pie Chicken Curry Chicken Curry #2 Chicken Curry Hurry Chicken Hearts Crockpot Chicken in the Crock Pot Chicken Marengo Chicken Merlot with Mushrooms Chicken Ol? Chicken Paprika Chicken Parisienne Chicken Parmigiana Chicken Sesame Chicken Stew Chicken Stroganoff in Crock Pot Chicken Taco Filling Creamy Chicken with Vegetables Crockpot Buffalo Wings with Blue Cheese Dip Crock Pot Chicken Crock Pot Chicken Cacciatore Crock Pot Chicken Dinner Crock Pot Chicken in Mushroom Gravy Crock Pot Chicken Teriyaki Crock Pot Chicken Tortilla Crock Pot Garlic Chicken Crock Pot Lacquered Chicken Crock Pot Robust Chicken Easy Chicken Noodle Soup Forty-clove Chicken Garlic Lemon Chicken Ham ‘n’ Swiss Chicken International Chicken Italian Chicken and Potatoes Italian Chicken Breast Lemonemonade Chicken Lemony Roasted Chicken Lo-Cal Crock Pot Chicken Low-Fat Glazed Chicken in Crock Pot Mama’s Chicken Stew Pat’s Creamy Chicken Portugese Garlic Chicken Turkey Casserole Turkey Rice South with Tomatoes Working Woman’s Chicken and Rice

Crock Pot – Fish and Seafood

Bayou Gumbo Bouillabaisse Cheese-Shrimp Chowder Cioppino (Fisherman’s Stew) Crock Pot Bouillabaisse Crock Pot Citrus Fish Crock Pot Clam Chowder Crock Pot Clam Chowder #2 Crock Pot Crab Soup Crock Pot Fish Stew Crock Pot Manhattan Style Clam Chowder Crock Pot Shrimp Marinara Jambalaya Louisiana Gumbo Mediterranean Fish Soup No Clams Clam Chowder Oyster Bisque Seafood Naples Shrimp Creole for the Crock Pot Shrimp Creole Shrimp Curry Macaroni Salad Slow Cooker Seafood Chowder Sweet and Sour Shrimp Swiss Crab Casserole Tuna Casserole Tuna Noodle Casserole

Crock Pot – Soup, Stew and Chili

Barley Soup Bean Soup for the Crock Pot Bean Soup Italiano Beef-Barley Stew Beef Chowder Beef Ragout Black Bean Chili with Beef Busy Day Stew Calico Ham and Bean Soup Chicken and Vegetable Chowder Chicken Vegetable Chowder Chili Chili con Queso Confetti Yellow Pea Soup Cowboy Sausage & Beans Crock Pot Bean Soup Crock Pot Beef Barley Soup Crock Pot Beef Stew Crock Pot Beef Stew #2 Crock Pot Beef Stew #3 Crock Pot Beef Vegetable Soup Crock Pot Chicken Corn Soup Crock Pot Chowder Crock Pot Broccoli Soup Crock Pot Chili Crock Pot Chili #2 Crock Pot Cock ‘n Bull Stew Crock Pot Corn Chowder Crock Pot Dumpling Soup Crock Pot French Onion Soup Crock Pot Hamburger Soup Crock Pot Hearty Beef Stew Crock Pot Homemade Chicken Soup Crock Pot Onion Soup Crock Pot Potato Soup Crock Pot Split Pea Soup Crock Pot Stew Crock Pot Wild Rice Soup Debbie’s Potato Soup Easy Crock Pot Chili Favorite Beef Stew Greek Beef Stew Healthy Chili in Crock Pot Hearty Bean Soup Italian Bean Soup Italian Sausage Vegetable Soup Jolene’s Chili Lentils & Vegetable Stew Low-Fat Potato Soup Minestrone Soup from the Crock Pot Navy Bean Bacon Chowder Polish Hunter Soup Pork Chop Stew Possum Lodge Firehouse Chili Potato and Mushroom Chowder Ranch Style Stew Red Beans, Barley & Sausage Stew Slow Cooked Texas Stew Slow Cooked Two Meat Chili Slow Cooked Tex-Mex Chili Slow Cooker Mexican Beef Soup Slow Cooker Mexican Beef Stew Southwest Stew Southwestern Corn Chowder Southwestern Chicken and Bean Stew Spicy Black and Red Bean Soup Spicy Cajun Gumbo Taco Soup Tex-Mex Chili Tomato-Bean Stew Tortilla Soup Vegetable Barley Soup Vegetable Beef Barley Soup Vegetable Gumbo Vegetarian Split Pea Soup Waldorf Astoria Stew

Crock Pot – Barbeque

B-B-Q Beef BBQ Chicken in a Crock Pot Barbecue Crockpot Meatballs Barbecued Beef Barbecued Beef Barbecued Beef ‘N Beans Barbecue Beef Sandwiches Barbecued Meat Loaf Barbecued Pot Roast Barbequed Spareribs Crock Pot Barbeque Crock Pot Barbecue Chicken Crock Pot Barbecued Beef and Beans Crock Pot Barbecued Pork and Beans Crock Pot Bar-B-Que Beef Crock Pot BBQ Beef Sandwiches Crock Pot Pork Barbecue Crockpot Pork Barbecue Crockery Cooker Barbecued Ribs Marinated Barbecue Brisket Pulled Pork with Root Beer Barbecue Sauce

Crock Pot – Side Dishes

Aztec Black Beans Barley with Mushrooms & Green Onions Bean and Cornbread Casserole Bean Pot Medley Bean Ragout with Cilantro-Cornmeal Dumplings Best Crock Pot Beans Bourbon Baked Beans California Rice Cavatini Cheese and Potato Casserole Cheesy Creamed Corn Chuck Wagon Beans Corn, Ham and Potato Scallop Cottage Potatoes Cowboy Beans Creamy Green Beans Creamy Scalloped Potatoes Creole Black Beans Crock Pot Baked Beans Crock Pot Beans Crockpot Boston Baked Beans Crock Pot Casserole Crock Pot Cauliflower and Broccoli Casserole Crock Pot Cheese Potatoes Crock Pot Corn Crock Pot German Potato Salad Crock Pot Mexican Dish Crock Pot Scalloped Potatoes Crock Pot Spanish Rice Crock Pot Tijuana Pie Double Squash Combo Enchanted Beans Frijoles (Pinto Beans) Frijoles Borrachos Herbed Squash AuGratin Layered Dinner Mexican Red Beans Mormon Beans No-Fuss Party Potatoes Pineapple Baked Beans Pizza Beans Potatoes Au Gratin Prysnac Serbia (Broccoli Casserole) Rice Risi Bisi Saucy Green Peas with Onions Scalloped Corn Slow Cooker Oven Bean Salad Spanish Rice Spinach Souffle in a Crockpot Sunshine Bean Casserole Thelma’s Beans Vegetable Casserole Vegetable Enchilada Vegetable Spaghetti Wild Rice Casserole Zucchini Parmigiana

Crock Pot – Dessert

Apple Brown Betty Apple Cranberry Dessert Apple Granola Dessert Apple Pecan Bread Pudding Baked Apples Baked Stuffed Apples Banana Walnut Loaf – Crock Pot Blueberry Grunt Bread Pudding Bumbleberry Cobbler Chocolate Cherry Cobbler Chocolate Pudding Cake Crock Pot Apple Cobbler Crock Pot Baked Apples Crock Pot Baked Stuffed Apples Crock Pot Bread Pudding Crock Pot Curried Fruit Bake Crock Pot Peach Cobbler Dessert Delight English Bread Pudding Fruit & Nut Baked Apples Home-Style Bread Pudding Hot Fruit Dessert Indian Pudding Old Fashioned Rice Pudding in Crock Pot Pina Colada Bread Pudding Pumpkin-Date Pudding Pumpkin Pie Pudding Pumpkin Pudding Raisin Bread Pudding Rice Pudding with Bourbon Rice Pudding with Fruit Slow Cooked “That’s Good Peaches” Streusel Pound Cake – Crock Pot Triple Chocolate Mess

Crock Pot – Miscellaneous

Butter Mints Cocktail Meatballs Crock Pot Apple Brandy Brew Crock Pot Apple Butter Crock Pot Apple Butter Crock Pot Applesauce Crock Pot Banana Bread Crock Pot Peach or Apricot Butter Crock Pot Pumpkin Bread Crock Pot Spiced Rum Cider Crock Pot Spinach Dip Crock Pot Tropical Tea Warmer Homemade Hot Dog Sauce Honey Wheat Bread Hot Buttered Punch Hot Mulled Cider Hot Spinach Dip Meatless Sloppy Joes Monterey Spaghetti Pat’s Crock Pot Apple Butter Pumpkin Tea Bread Slow Cooked Pizza in a Pot Slow Cooker Rosemary or Basil Infused Oil Spicy Sausage Pizza Dip Tex-Mex Cheese Dip Tuscan Pasta Wassail

Cinnamon Roasted Almonds

1 egg white

1 tsp. vanilla

3 cups whole almonds

1/2 cup sugar

1/2 cup brown sugar

1 1/2 tsp. cinnamon

1/4 tsp. salt

Preheat oven to 250 degrees. Lightly beat egg white, add vanilla and beat until soft peaks form. Add nuts and stir until well coated. In a gallon size zip-lock bag shake together the sugar, brown sugar, cinnamon and salt until well mixed. Add almonds and seal bag again and shake up until the almonds are all coated. Spread almonds evenly onto a lightly greased cookie sheet (I cover my pan in tin foil first and then grease it so there is no clean up!) . Bake for one hour stirring every fifteen minutes or so.

*The original recipe came from allrecipes.com but I made changes to just about everything it calls for and added more ingredients as well. I hope you love them like I do!

The BEST Corn Chowder

*Leisa's Notes: I only used 1 whole Chipotle Pepper and that was hot enough for us but if you like it hot go for two. I've used frozen corn before and it was just as good. I don't suggest the canned unless that's all you have.

2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
2 Tablespoons Butter
1-½ whole Yellow Onion, Diced
5 ears Corn, Shucked (about 4 Cups)
2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
1 whole 4-ounce Can Diced Green Chilies
32 ounces, fluid Low Sodium Chicken Broth
1-½ cup Heavy Whipping Cream
½ teaspoons Kosher Salt (more To Taste)
3 Tablespoons Corn Meal OR Masa
1/4 cup water

Slice the corn kernels off the cob. Set aside. Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Throw in diced onion and stir, cooking the onion for 3 to 4 minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir. Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low. Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

I served it in a bread bowl. Absolutely yummy!

Recipe from here

Quick & Easy Cinmamon Rolls

By default, I taught this cinnamon roll demonstration at our RS Fall Fun Day yesterday, it was the 3rd time I've EVER made them in my life....so yes I was a bit nervous. I got this recipe from my friend Kelli, and it was amazingly fast and easy, my favorite part...only a 15-20 minute rise time!




Put below ingredients in medium bowl and let sit until the yeast has risen at least double:

1 c. sugar, 3 T. yeast, 1 c. luke warm water

In sauce pan, combine:
4 c. milk, 2 c. water, 2 T salt, 3/4 c. potato flakes/pearls, 3 T shortening
Heat until luke warm and shortening melts, stirring occasionally but do NOT let it boil or get too hot as it will kill the yeast in the next step! (if it does, just let it sit and cool down)

In your Bosch or mixer, combine:
5 c. flour (white or wheat), yeast mixture, and milk mixture and mix on low until well combined.
Gradually add in another 6-8 cups of flour (white or wheat), one cup at a time, mixing well after each.
You want the dough pulling off the sides of the bowl while mixing and a LITTLE sticky, bot NOT uncontrollable sticky!

Rise & Roll Instructions:
Put dough in large greased bowl to rise for 15-20 minutes and cover with dish towel.

When dough is ready, separate into two half's and leave one in the bowl as you work with the other.

Flatten the dough in a rectangle shape, about 1/4" thick.

Using a pastry brush, spread dough with melted butter, then in small bowl make your cinnamon/sugar recipe (1 c. sugar to 2 T cinnamon) and sprinkle 1/2 on top of butter.
Variations: diced apple pie filling, raisins, nuts, chocolate chips

Roll up dough length wise, then cut into 18 slices which will fill up one greased jelly roll pan

Repeat above for 2nd half of dough

Recipe yields 36 good size cinnamon rolls!

Frosting

1 cube butter, 8 oz cream cheese, 1/2 c. milk, 1 t. vanilla, 4 c. powdered sugar

Pumpkin Dip

1 (8 ounce) package cream cheese, softened

2 cups confectioners' sugar

1 (15 ounce) can solid pack pumpkin

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

1 teaspoon frozen orange juice concentrate

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until ready to serve.

I served with granny smith apples and homemade cinnamon sugar tortillas

*recipe from allrecipes.com

Mom's Pumpkin Bread

3 cups sugar

4 eggs

1 cup oil

2 cups pumpkin puree

3 1/3 cups flour

2 teaspoons baking soda

1 Tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon ground cloves

2 Tablespoons cinnamon

1 cup chopped nuts (optional)

Beat sugar, eggs, oil and pumpkin in large bowl together well. In a separate bowl, combine flour, soda, salt, cloves and cinnamon with a whisk. Gently mix the dry ingredients into the wet ingredients. Add nuts (optional).

Grease two bread loaf pans and divide batter into the two pans. Bake at 325 degrees for 1 hour and 15 minutes.

For cream cheese frosting:

mix:

8 ounces cream cheese

4 Tablespoons butter, softened

1 tsp vanilla

1/2 pound powdered sugar

Add more sugar to thicken and/or milk to thin out. You want it to be pretty thick. Serve with slices of bread.

Peach crisp with Maple Cream Sauce

This dessert is amazing! I'm not a huge fan of crisp but this I was. It's perfect now as the peach season is drawing to a close. So hurry and make it before you miss out!

5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup Flour
½ cups Sugar
½ cups Light Brown Sugar, Firmly Packed
½ teaspoons Ground Cinnamon
½ teaspoons Ground Nutmeg
¼ teaspoons Salt
1 stick Butter (1/2 Cup)
½ whole Lemon
7 Tablespoons Real Maple Syrup, Divided
1-½ cup Whipping Cream
3 Tablespoons Light Corn Syrup

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

*recipe found here

White Pizza with Chicken

2 tablespoons butter, melted 1 tablespoon olive oil 3 tablespoons minced garlic 2 tablespoons sun-dried tomato pesto 1 teaspoon dried basil 1 teaspoon dried oregano

1 tablespoon grated Parmesan cheese 1 cup Alfredo Sauce 2 cups chopped cooked chicken breast meat 1 (12 inch) pre-baked pizza crust 1 medium tomato, sliced 1 (4 ounce) package feta cheese

	Preheat the oven to 375 degrees.
	In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
	Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve. *from allrecipes.com

Easy Lasagna

1lb ground beef

1/2 cup chopped onion

1/2 tsp garlic

1 1/2 jars of Prego Spaghetti Sauce

1/4 cup of water

No boil/oven ready Lasagna Noodles

3 cups cottage cheese

1/2 cup Parmesan cheese

1 tsp parsley

1/2 tsp basil

1/2 tsp oregano

3 bags (8oz) Mozzarella Cheese

Brown ground beef, onion and garlic. Pour in bowl and add spaghetti sauce and water. In other bowl combine cottage cheese, Parmesan ands spices. In 13x9 dish, spray with a Pam layer. Add in pan 1/3 of sauce mixture, then noodle layer, 1/2 cottage cheese mixture, 1/2 mozzarella cheese, sauce mixture, noodles, cottage cheese, mozzarella, sauce and then mozzarella and Parmesan cheese. Cover and bake 45 minutes at 375. Last 10 minutes take off foil. Let sit for 30 minutes, then serve.

Rocky Road Brownies

Rocky Road Brownies

I adapted this recipe from one of my moms favorites....Rocky Road Cake. But hers is basically a Texas Sheet Cake, 'from scratch' and takes TIME, which I never have......so I use the yummy Ghirardelli's brownie mix and bake 2 mixes at a time in a jelly roll pan (lg cookie sheet).

Follow the box directions, but when done baking, cover the top with mini marshmellows. Put back in the oven another 3-5 minutes until they are gooey, about to turn brown (watch them carefully). Then pour this yummy frosting over the top and let them sit for an hour if possible to set before cutting into them! If you like nuts... sprinkle over the top!

Chocolate Frosting

In a small sauce pan, bring 1 cube butter w/ 5 T. milk to boil.
Lower heat and add 4 T. cocoa powder, 1 box powdered sugar, and stir well.
If it's still really really thick, you can add 1 t. milk. Then add 1 t. vanilla last.
The mixture should be just thin enough to pour over the top of the marshmellows!
This is REALLY EASY and REALLY POPULAR to take to home teachers, visiting teachers, neighbors, friends....anyone you need to bribe....it's looks and tastes incredible!

Pumpkin Squares

I stole that picture off of the internet...it's very similar to mine, I just use a jelly roll pan and frost the whole pan, and put a few candy corn on each piece! I'm trying to eat ZERO sugar right now, or I'd make these and show you my picture, however, I'd probably eat 1/2 the pan!!! They are super light and moist! Love them!

Pumpkin Squares

2 c. sugar

2 c. pumpkin

3 eggs

1 c. oil

2 c. flour

2 t. baking soda

1 1/2 t. cinnamon

1/2 t. salt

chopped nuts, optional (I don't add them)

Beat sugar, pumpkin and eggs well, then add the oil. Combine dry ingredients and mix into wet ingredients.

Poor into large cookie sheet (jelly roll pan)

Bake at 350 for 20 minutes

Frosting

3 oz cream cheese

1 stick butter

1 t. vanilla

2 c. powdered sugar

Frost cooled cake

Teriyaki Marinade

My mom gave me this recipe a few months ago, I've used it for chicken and pork and then grilled it and it's so yummy, thought I'd share!

1 c. soy sauce
4 T brown sugar
1/2 t. garlic powder
1 T. cider vinegar
1/2 c. water
1 t. ginger
1 T oil

Mix all together then marinate meat up to 24 hours! Great also for shish-kabobs too! I usually serve with rice and pineapple!

Pumpkin Chocolate Chip Cookies

I have been craving pumpkin chocolate chip cookies since September arrived. I found them at my local grocery store and was determined to find a recipe for them. Upon mentioning it to a fellow military spouse, she gave me the easiest recipe I've ever used! These didn't turn out "pretty" by any means, but they are delicious! The outside is just the slightest bit crunchy right out of the oven, but later soften and are moist and chewy... inside and out.

This is all you need!

One Spice Cake Mix

One 15 oz can of pumpkin

One bag of chocolate chips (I only used half)

Preheat your oven to 350. Mix the cake mix (do NOT add the oil and egg as suggested on the box; cake mix only) and pumpkin together until well combined. Add chocolate chips. The batter will be pretty sticky which I assume is why they aren't pretty when finished. Spoon dough onto a greased cookie sheet and bake for 16-20 minutes. I found that 19 minutes was perfect otherwise they were still a bit doughy. Enjoy!

Buckeyes

AKA: A Little piece of heaven.

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

2 cups confectioners sugar

2 cups semisweet chocolate chips

1. Line 2 baking sheets with waxed paper; set aside.

2. In a large bowl, beat peanut butter, butter, and sugar with an electric mixer on medium speed until well combined. Roll into 1-inch balls and place on baking sheets. If mixture is sticky, wet hands with cold water and continue rolling. Place baking sheets in freezer for 30 minutes or until balls are firm.

3. Microwave chips in a glass bowl on HIGH for 2 minutes, stirring midway (I prefer to use a double boiler, it keeps the chocolate at a more even temperature for easier dipping). (If you don't have a double boiler, I've put a canning ring in a sauce pan, put water in and then put a glass bowl on top - it works great!)

4. Pierce each ball with a toothpick (I've found a fondue fork works better if you have one) and dip into chocolate 3/4 of the way deep wiping excess chocolate on rim of bowl. Place on waxed paper; repeat with remaining balls. Return undipped buckeyes to freezer for 10 minutes if they get too soft. ( It works so much better with COLD buckeyes - I kept taking them to the freezer. Otherwise they just fall off while you're dipping)

5. Chill in fridge for 45 minutes, until set.

6. Try not to eat them all in one sitting!

Makes: about 4 dozen

*found it in Family Circle magazine

EASY Cheese Enchiladas

There's this place I love to eat at when I visit my home-state of Utah called El Matador that has the BEST cheese enchiladas ever. I've been on the hunt for a comparable recipe for awhile now and decided to just wing it based on several recipes I'd seen. They all were pretty similar but had tiny steps that made them different. I took a few and combined them into one super quick, super easy recipe and I was EXTREMELY satisfied by the results. Closest to El Matador I could get at home!
What you need:

2-4 tablespoons olive oil (or vegetable oil)
1 package corn tortillas
1 large can of enchilada sauce
¼ cup red onion, finely chopped (optional)
1 package cheddar, jack cheese, shredded

Take the olive oil, and pour it into a frying pan. Put the oil over medium heat. When the oil is warm, but not scorching, take a tortilla and place it in the pan for one to two minutes, then flip it over. When they are nice and soft, dip the tortillas into the enchilada sauce.

Then sprinkle the cheese (and onion if you'd like) in the middle of each tortilla and roll it up. Spread a thick layer of the enchilada sauce on top and a sprinkle of more cheese. Follow the same process for each tortilla. When you're done, bake in the oven at 400 degrees for about 15 to 20 minutes. Serve with sour cream, guacamole, rice, refried beans or anything else you'd like! Enjoy!

Strawberry Milk & White Chocolate Chip Cookies

I was slightly hesitant to try this recipe, but decided to give it a try because I LOVE both strawberry milk and white chocolate chips. I figured the two together would probably be pretty good... especially in cookie form! I was not let down...

What you need:

2 sticks softened butter

1/2 Cup strawberry milk Powder, Nestles

3/4 Cup brown sugar

2 eggs

1-2 drops red food coloring

1 Tablespoon pure vanilla extract

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

10 oz bag White Chocolate Chips

1. Preheat oven to 350 degrees. Beat the butter, strawberry milk and brown sugar until well combined. Place eggs into a bowl and whisk in 1-2 drops of food coloring. Pour into mixer along with vanilla and beat until combined, about 30 seconds. Place flour, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips. Mix on low until just combined.

2. Scoop dough onto a greased baking sheet about 1 1/2 inches apart. Bake for 9-11 minute or until edges just start to brown. Let cookies cool for 5 minutes before transferring to a cooling rack.

Makes about 3 dozen cookies

*Recipe adapted from Picky Palate

Market Street Clam Chowder!

1 cup of potatoes, diced 1/2 inch
1 cup of celery, diced 1/2 inch
1 cup of onions, diced 1/2 inch
1 cup of green pepper, diced 1/2 inch
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1 1/2 teaspoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon tabasco
3/4 cup sherry wine (optional)
2 cups water
3/4 cup clam juice (drain from can)
3/4 cup butter, melted
1 cup flour
2 quarts half and half
Method:


In a large saucepan, combine all ingredients except butter, flour, and half and half. Simmer until potatoes are throughly cooked.
In the meantime, combine melted butter and flour in a baking dish and bake at 325 degrees for 30- minutes, (to eliminate raw flour flavor and to stablize chowder) Stif the butter flour mixture, into the chowder and cook, stirring frequently until thick. The mixture should be nearly the consistency of cookie dough.

Remove chowder from heat. Stir in half and half and blend well. Heat to serving temperature, stirring occasionally.

Serve!

I found this on KSL! I thought since the weather is starting to change this would be a great time to make it. It is so yummy! Enjoy!

Pork Lo Mein

OH. MY. GOSH. This was the most yummy homemade lo mein I've ever had in my LIFE! I was skeptical because there were so few ingredients, but I was pleasantly surprised at how incredible this was. Another very quick and very easy recipe too... less than 15 minutes from start to finish!

What you need:

4 ounces of uncooked angel hair pasta (broken in half)

3/4 lb pork tenderloin, cubed

1 bag of frozen broccoli, carrots and cauliflower

1/2 cup teriyaki baste & glaze

1/4 teaspoon ground ginger

What to do:

1. Cook the pasta as directed on package (omitting salt).

2. Heat skillet over medium-high heat. Add pork; cook and stir for about 3 minutes. Stir in frozen veggies, teriyaki baste & glaze and ginger. Heat to boiling. Reduce to medium-low; cover and simmer 3-5 minutes, stirring once until pork is no longer pink and veggies are crisp-tender.

3. Gently stir in pasta. Cook until thoroughly heated. Serves 4.

* adapted from Eat Better America

Easy Pesto Pizza

This is just about the easiest thing I make when I'm hungry (and lazy). I found something like it in the biggest loser cookbook (which I've actually posted on this blog previously), but decided to mix it up. It literally only has four ingredients and takes very little time and effort to prepare! Here is all you need....

Your favorite Pesto spread

Mozzarella cheese

Sliced Tomatoes

Your favorite tortillas

All you do is preheat your oven to 350 degrees. Put your tortilla(s) on a baking sheet and bake until crispy, but not quite brown (5-6 minutes does the trick). Pull out of the oven and spread the pesto all over the tortilla like you would with pizza sauce. Then add the cheese and tomato and bake for another 3-5 minutes... and that's it! ENJOY!

Fall off the bone ribs

1 or 2 slabs of pork ribs
1 can or bottle of your favorite beer
1-2 bottles honey barbeque sauce
4 stalks celery, sliced
1 onion, sliced
salt and pepper
2 cloves garlic

Preheat oven to 400 degrees. Line a large pan with heavy-duty aluminum foil. Place cut celery, sliced onions and garlic in pan. Sprinkle salt and pepper over both sides of ribs. Place ribs in pan, bone side down. Pour 2/3 can of beer in the corner of the pan, to prevent washing off the seasoning on the meat. Cover the pan very tightly with heavy-duty aluminum foil.

Place in oven and immediately turn down to 325 degrees for one hour, then to 275 degrees for another hour. Remove pan from oven, remove foil cover, and let cool for one hour. After the hour of cooling, preheat the oven again to 400 degrees. Pour off all liquid, then slather barbeque sauce on both sides of the cooled ribs and return to hot oven for 15 minutes (you could also reheat on a hot grill) until browned and crisp.

*recipe from neighbor

Pork-n-Bean Casserole

1 lb ground beef
1 lg or 2 sm cans pork-n-beans
1/2 bag white or corn tortilla chips
2 cups grated cheese
dash of salt and pepper
1 tomato diced
3 cups lettuce
sour cream

Pour pork-n-beans into a 9x9 pan or deep casserole dish. Brown ground beef, add salt and pepper to taste, layer over pork-n-beans. Crush tortilla chips over beef top with cheese. Bake at 350 for about 20-25 min. Garnish with lettuce, tomato and sour cream after you have dished casserole onto plates so the leftovers don't get soggy.

*Recipe from my aunt

Crockpot Shredded Beef

So easy and SO good! This has become a huge hit at my house. Don't let the Pepperoncini's fool you. They aren't spicy, they add just enough kick to make it super flavorful.

3-4 pound Beef Roast
Garlic Salt
Salt
Pepper
1-16 oz. Jar sliced Pepperoncini

Sliced Muenster, Swiss, or Havarti cheese
Mayonnaise
Sliced Dill Pickles
Rosette Sandwich Rolls

Season the roast with salt, pepper, and garlic salt, brown on all sides, and place in a crock-pot. Cover with the pepperoncini (and liquid). Cook all day on low, until beef is tender and shreds easily with a fork. Shred meat and keep it in the juices. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with mayo, and pickles.

Enjoy!

*recipe from a family friend