Korean Beef

 

 Ingredients

1 pound lean ground beef
1/2 cup brown sugar 1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced


Directions

1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. 
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 
3. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.  

Serves 3, double for a family.

Recipe from Lizzy Writes.   

Chicken Fried Rice

Ingredients
4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce


Directions

1. Prepare rice according to package instructions to yield 4 cups cooked rice.
2. Heat sesame oil in a large skillet on medium heat.
3. Add onion, garlic, peas, and carrots. Stir fry until tender.
4. Crack eggs into pan and scramble, mixing throughout vegetables.
5. Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Recipe from Rachel Schultz

Chicken, Potato, Green Bean Bake

Ingredients

4-6 chicken breasts, I cut mine up into smaller sizes

Potatoes, cut up

Green beans (fresh or frozen)

Italian dressing mix

1 stick of butter

Directions

1. Arrange all the cut up chicken in the center, then the potatoes on one side, and green beans on the other.
2. Sprinkle a packet of Italian Dressing Mix over the entire top and then pour over a melted stick of butter.
3. Cover with foil and bake at 350 F for 1 hour.

Recipe from Cooking with Crystal

Salsa

 

Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice

Directions

1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
2. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Recipe from The Pioneer Woman

 

Spicy Sausage Pasta

 

Ingredients

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

Directions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Recipe from Kevin & Amanda 

 

Crock Pot Chicken and Noodle Soup

 

Ingredients

4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 stick of butter
2 cans chicken broth
24 oz. frozen egg noodles

Directions

1. Combine chicken with soup, melted butter and broth in crock pot, cook on low for 6-7 hours.
2. Take Chicken out and shred.
3. Put chicken back in, add noodles and cook on low for 2 hours.  Stir a few times while cooking.   

Serve over mashed potatoes.  I added a bag of frozen peas and carrots to it, gives you some veggies that no one (except for my husband) complains about. (he kept calling it chicken pot pie soup). (yes he is a brat).

Recipe from the Cooking Nurse. 

 

Tostado Stack

 

Ingredients
1 1/2 Cups long grain rice (not instant)
1 (15 ounce) can black beans (or any bean that you want)
1 (15 ounce) can diced tomatoes
1 medium onion, diced
4 cloves garlic, minced
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
1 Teaspoon crushed red peppers
2 Teaspoons paprika
3 Tablespoons olive oil or butter
Salt and pepper
Tostados (premade or make your own)
8 ounces cheddar cheese, grated
Sour Cream (optional)
2 Avocados, for guacamole
Hot sauce (optional) 

Directions

1. To get your rice and beans started, heat your oil over medium-high heat in a large pan with a lid. Add your onions and garlic and cook for just a few minutes until they are translucent. Then add all your spices and stir well to combine.
2. Next stir in you rice. Sort of like making a risotto, you want the rice to absorb some of the spices and get hot before you add your liquids. Just stir everything together for about 30 seconds.
3. Next add your canned tomatoes and about 3 to 3 1/2 Cups water. Depending on what kind of rice you use exactly, you’ll have to adjust the amount of water. Just remember that there’s some liquid in your canned tomatoes also.
4. Bring this mixture to a simmer and cook it covered over low heat for about 20 minutes. Again, check your rice package as the cooking time will vary a lot based on what kind of rice you are using. I usually check mine at about 20 minutes and give it a quick stir just to make sure the rice isn’t sticking. You can also add a bit more liquid at this point if you need to.
5. Layer rice mixture with tostados, add desired toppings.

  
Recipe from Machessmo.

Baked Chicken Fajitas

Ingredients

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve

Directions

1. Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
2. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
3. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and enjoy.

Recipe from Eatin' On the Cheap.

The BEST Chocolate Cake

I have two recipes that claim to be the "BEST" chocolate cake.  This is one, its pretty darn good.

The Best Chocolate Cake Ever

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Recipe from Kevin and Amanda.

Snickerdoodle Cake

 

Ingredients

For the Cake:

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 sticks butter (8 ounces by weight), softened to room temperature
1 3/4 cups fine or superfine sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 1/4 cups whole milk, warmed to room temperature

For the Buttercream:

4 and 1/2 sticks butter (or 1 pound, 2 ounces by weight), softened to room temperature
1 cup light brown sugar, packed
2 teaspoons ground cinnamon
8-9 cups confectioner's (powdered) sugar
1 teaspoon vanilla extract
1/2 cup of half and half, plus more if needed


Directions

To Bake the Cake:

Preheat oven to 325°F.

Butter and flour two 8- or 9-inch round cake pans.

In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.

Cream together the butter and sugar until fluffy and pale in colour.

Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla. 

Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate. 

Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly. 

Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done. 

Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.

 

 

To Make the Buttercream:

Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour.

Add 6 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.

Scrape down the bowl and add the half and half. Beat to incorporate again.

Add another 2 cups of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated. Check the consistency of the buttercream. If it needs to be thicker, add the remaining confectioner's sugar. If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like.

 

 

To Assemble and Frost the Cake:

Level out your cooled cakes and cut each into two even layers.

Place one layer on a cake plate then add a layer of buttercream, spreading to the edges and evening out as you go. Repeat with the remaining layers.

Frost the top and sides of the cake with the remaining buttercream.

If desired, garnish the top of the cake with whole cinnamon sticks.

Cover and refrigerate for at least an hour before slicing.

Store leftovers tightly covered in the refrigerator. 

Recipe from Foodie with Family.

 

Mediterranean Quinoa Salad

 

Ingredients

1 cup uncooked quinoa
2 cups water
1/4 cup red onion, diced
1/2 - 3/4 lemon, squeezed
1/4 cup (about 10) kalamata olives, pitted and sliced
2 tbsp extra virgin olive oil
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
1/3 cup crumbled feta
salt and fresh pepper, to taste


 Directions

1. Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
2. 
   Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
   hile the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.  
3. While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it. 
4. Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Recipe from Skinny Taste.

Slow Cooker Cinnamon Almonds

 

Ingredients

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions

 

1. Mix together in a large bowl sugars, cinnamon, and salt.  
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy.  Add the almonds and coat thoroughly.  This will help the mixture stick to the almonds during the cooking process.  
3. Prepare your slow cooker by spraying it with cooking spray.  I used a 4 quart.  Add the cinnamon almond mixture to the almonds and turn it to low.  Stir until the cinnamon sugar mixture is coated well on the almondsBe prepared for your house to smell amazing! 
4. You want to cook for about 3-4 hours.  Mine took about 3.  Stirring every 20 minutes.  In the very last hour, add 1/4 cup water and stir well.  This will ensure a crunchy coating and help the mixture to harden.   
5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool.  The almonds should be pretty sticky so be sure to seperate them the best that you can and let them cool!  

*Update:  There is a lot of sugar left over in this.  You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water.  I am going to be testing it out this week.  Also your almonds will be very dark and clump together.  Just spread them out and try to unclump them as best as possible and let them cool.  

 

Recipe from The Recipe Critic. 

Oreo Icebox Cake

 

Ingredients

90 Oreo cookies

3 containers of Cool Whip

small glass of milk

chocolate syrup

Directions

1. Dip 30 Oreo Cookies in milk one by one and lay flat in a 9x13 pan.
2. Spread one tub over the Oreos. Repeat this process 2 more times, finishing with a layer of Cool Whip on top.
3. If desired drizzle chocolate sauce on top, or extra crushed Oreos.
4. Cover and chill in the refrigerator for 6 hours or overnight. 

Recipe from Cookies and Cups.

 

Snickers Popcorn

 

Ingredients

Popped Popcorn
2 cups Chocolate Chips
10 mini Snickers bars

Directions

1. Pop your popcorn by using your favorite method. Lay out popcorn on a parchment or wax paper-lined cookie sheet. 
2. Cut up Snickers mini bars into little pieces. 
3. Melt the chocolate candy melts in the microwave on high for 2-3 minutes. Stir. 
4. Pour melted chocolate on top of popcorn and sprinkle the snickers bar pieces on top. 
5. Mix all together while chocolate is still hot! Let sit for 45 minutes! 

Recipe from U-Create

Chocolate Chip Cookies

 

Ingredients

½ c. butter
½ c. high-quality tub margarine (like Smart Balance)
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 3/4 c. flour
¾ tsp. salt
¾ tsp. baking soda
1 12-oz. bag chocolate chips


Directions

1. Preheat oven to 350.
2. Cream together butter, margarine, sugars, eggs, and vanilla. In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips.
3. Drop onto cookie sheet by tablespoon or with a cookie scoop. You should get 12 cookies per sheet.
4. Bake at 350 degrees for 10-12 minutes until lightly browned. Naturally, you want to keep an eye on them because every oven is different. Makes about 4 dozen.  
5. Allow to cool for a few minutes on the pan and then transfer to a wire cooling rack.

Recipe from Our Best Bites.

Tres Leches Cake

 

Ingredients

1 cup All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoon Salt
5 whole Eggs
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cup Heavy Cream

FOR THE ICING:
1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar

Directions

1. Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
2. Combine flour, baking powder, and salt in a large bowl. Separate eggs.
3. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
4. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
5. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
6. Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
7. Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
8. Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
9. Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

Recipe from The Pioneer Woman

 

Chicken Spaghetti

 

Ingredients

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Directions

1. Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
2. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Recipe from The Pioneer Woman

 

Baked Tacos

 

Ingredients

 

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 package of taco seasoning

1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells

Plus any condiments you like on tacos

Directions

1. Preheat the oven to 400 degrees.  
2. In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 
3. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 
4. Remove from the oven and top with any optional condiments for serving. 

Makes a LOT of tacos.  Will half the recipe next time.

Recipe from Mommy I'm Hungry

Pineapple Cake

Yummy, easy cake...

Ingredients

1 box of angel food cake mix
1 20 oz can of crushed pineapple

Directions

1. Mix cake mix and pineapple together.  
2. Pour into a greased 9x13 pan and bake at 350 for 30 minutes.

Serve with Cool Whip or Ice Cream.

Recipe from Dawn's Quilt Corner 

Lady Baltimore Frosting & Filling

 

Ingredients

1/2 cup raisins, chopped
1/4 cup rum, kirsch, or warm tea (I used mormon "friendly" tea)
2 cups sugar
4 large egg whites
Pinch salt
2 teaspoons pure vanilla extract
1/2 cup chopped walnuts
1/2 cup chopped dried figs

Directions

1. Place raisins and liquor or tea in a small bowl; set aside. In a small saucepan, bring sugar and a little more than 1/2 cup water to a boil. Continue boiling until syrup reaches 234 degrees to 238 degrees on a candy thermometer (soft-ball stage).
   
2. Place egg whites in the bowl of an electric mixer fitted with the whisk attachment, and beat on low speed until foamy. Add salt and beat on medium-high speed until stiff but not dry; do not overbeat.
   
3. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add vanilla and beat until well incorporated.
   
4. For the filling, transfer one-third of the frosting to a medium bowl. Drain raisins and stir into the frosting along with walnuts and figs.
   
   Recipe from Martha Stewart
   

 

Lazy Cake Cookies

 

Ingredients


1 box yellow or white cake mix
2 eggs beaten
5 T melted butter
2 C M&M's or mini chocolate chips

Directions

1. Mix together, put in a greased 9x13 pan and bake at 350 for 20 min

Recipe from I'm a Lazy Mom

Cherry Chocolate Ice Cream

 


Ingredients
1 1/2 cups 2% milk
1 cup sugar
2 eggs
1 cup heavy cream
2 cups cherries, pitted and halved or quartered
1/2 tsp vanilla extract
1/2 tsp almond extract
1 4.5-ounce dark chocolate bar (about 1 cup shavings; you can grate them in your food processor or with a cheese grater or microplane


Directions

1. Combine milk and sugar in a medium saucepan.  Heat over medium until bubbles form around the edges.  Remove from heat.
2. In a small mixing bowl, whisk eggs thoroughly.  Very slowly, add 1/2 of the hot milk mixture, whisking the eggs constantly.  Return the pan with the remaining milk mixture to the stove top and then whisk the egg and milk mixture back to the saucepan, whisking constantly.  Be careful not to heat the eggs too hot too fast, or they’ll curdle.
3. Add the heavy cream.  Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees F.  It will start to thicken quickly.
4. Once ready, remove from heat and add the copped cherries immediately.  Add vanilla and almond extracts as well.  Let the custard cool (you can use an ice bath if you want to speed that process up) and refrigerate, covered, for several hours.
5. Once chilled, transfer the mixture to an ice cream maker and churn according to manufacturer’s instructions.  While the ice cream is churning, grate the chocolate.  Add the chocolate shavings into the ice cream when there’s just a few minutes left.  If you wait too long and it’s already too thick, jsut stir them in by hand as you transfer your ice cream into another container.  Freeze for several hours before serving.

Recipe from Our Best Bites

Crunchy Black Bean Tacos

 

Ingredients
2 C. black beans, cooked
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
4-6 ounces pepper jack cheese, grated
2 Tbsp. olive oil
1 avocado, sliced
Pinch of salt and pepper
8 corn tortillas
Hot sauce
Salsa
Sour cream


Directions

1. In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
2. In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
3. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
4. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
5. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.
6. Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
7. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
8. Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.

Recipe from Endless Summer and Cornerstone Cooking

Beef Enchiladas

 


Ingredients

1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas


(I added a can of black beans to the meat)

Directions

1. Brown the meat and saute the onions in with it. Season with salt to taste.  
2. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. 
3. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and heat on low in a sauce pan and pour on top. 
4. Top with remaining cheese. Bake at 350 for 30-40 minutes. 

Recipe from Supper with Southern Living

Sweet and Sour Chicken

Ingredients 

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil

 Sauce:
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Directions

1. Preheat the oven to 325 degrees F.
2. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
3. Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

Recipe from Mel's Kitchen Cafe

Snickerdoodle Ice Cream

 

Ingredients

1 1/2 c. 2% milk
1 c. sugar
2 egg yolks
1 c. heavy cream
1 tsp. vanilla
2 tsp. cinnamon
About 1 1/2-2 c. chopped sugar cookies, snickerdoodles, or shortbread cookies 

Directions

1. Combine milk and sugar in a medium saucepan. Heat over medium until bubbles form around the edges. Remove from heat.
2. In a small mixing bowl (or really big cereal bowl), whisk egg yolks thoroughly. Very slowly, add 1/2 of the hot milk mixture, whisking the yolks constantly. Return pan with remaining milk mixture to stove top and then whisk the egg and milk mixture back into the saucepan, whisking constantly. You need to be careful here to not get the eggs too hot too fast, or else they’ll curdle. So just relax and take it slow.
3. Add whipping cream. Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees. It will start to thicken quickly; remove from heat when your finger leaves a track on a spoon coated in the custard mixture.
4. Whisk in cinnamon and vanilla. Place the custard in an airtight container and chill in the refrigerator several hours.
5. When ready to make ice cream, pour chilled mixture into ice cream maker and freeze according to the manufacturer’s instructions. When the ice cream is almost done (like maybe the machine’s struggling a little…it looks like really firm soft-serve…), add chopped cookies.
6. Remove from ice cream freezer and place in another air-tight container and freeze a couple of hours at least to firm up.
   
   
   Recipe from Our Best Bites
    

Butterfinger Blondies

 

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp coarse sea salt
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

1. Preheat oven to 350°
2. Cream butter and sugars in mixing bowl.
3. Add the vanilla and eggs and mix until incorporated.
4. On low add your dry ingredients (flour, salt and baking soda) until just combined.
5. Stir in your chopped Butterfinger.
6. Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
7. Remove from oven and cool completely.

 

Butterfinger Buttercream:

Ingredients

1/2 cup room temp butter (1 stick)
1/2 cup vegetable shortening
2 1/2 – 3 cups powdered sugar
1/2 cup chopped Butterfinger Bars (approx 4 “Fun Size” bars)

Instructions

1. Cream the butter and shortening together until smooth.
2. Add in you powdered sugar on low speed.  Turn speed up to medium and mix until smooth
3. Stir in your chopped Butterfinger. (I sprinkled mine on top rather than stirring them in!)
4. Spread on your cooled blondies

Recipe from Six Sisters Stuff

Slow Cooker Chicken Black Bean Tacos

 

Ingredients

12 oz raw skinless chicken tenders or breast
15 oz can low sodium black beans, drained and rinsed
10 oz can tomatoes with mild green chiles
1 1/8 tsp chili powder
3/4 tsp plus 1/8th tsp ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
1 medium scallion, diced
1 tbsp chopped cilantro (optional)

For the Slaw:
1 1/3 cups shredded red cabbage
1 tsp red wine vinegar (or lime juice)
salt and black pepper, to taste

For the Taco:
12 crisp corn taco shells


Directions

1. Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8th tsp cumin.Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. Cook on HIGH 2 hours.Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.
2. Remove chicken from the crock pot and shred with two forks. Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.
3. To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.  

 Recipe from Skinny Taste 

 

Italian Cream Cheese Chicken

 

Ingredients

1 (.07 ounce) package Good Seasons Zesty Italian Dressing Mix

1/2 C butter, melted

4 boneless, skinless chicken breasts 

4 ounces cream cheese

2 (10.5 ounce) cans cream of chicken soup

1 (12 ounce) package fettuccine noodles

 

 

Directions

1. Mix Zesty Italian Salad Dressing Mix and 1/2 cup melted butter.
2. Put chicken breasts in crock pot and pour the butter mixture over the top of the chicken.
3. Cover and cook on high for 4 hours or on low for 7 hours.
4. When chicken is done, remove and shred, set aside.
5. Add 4 oz of cream cheese and 2 cans of cream of chicken soup to the crock pot, stir until smooth.
6. Add shredded chicken to crock pot and stir to combine.  Cook on high for 20 minutes. 
7. Boil water and cook the fettuccine according to the directions on the box.

Recipe from Jamie Cooks It Up!

 

Simple Crockpot Chicken Meal

 

Ingredients

3 large skinless chicken breasts
1 (14 1/2 ounce) can chicken broth
2 (7/8 ounce) packages chicken gravy mix or 2 (7/8 ounce) packages mushroom gravy mix or 2 (7/8 ounce) packages brown gravy mix


Directions

1. Place chicken breasts in crock pot. Pour in chicken broth. If it doesn't cover the chicken, you may add a little bit of water. Cook on low 8 hours, or high 4-5 hours. Check for tenderness. When it fall off the bone when pulled with a fork, remove from crock pot. Remove bones.
2. In a saucepan, pour 2 cups of broth from crock pot. Add 2 packages gravy mix and stir until it thickens, about 2 minutes. If you like you can make gravy from scratch, using the crock pot broth.
3. Serve gravy over chicken. I always serve this with mashed potatoes, but noodles would be good too.

Recipe from Food.com

 

Easy Crockpot Fajitas

 

Ingredients

1 lb of Chicken Breasts
3 Peppers (Green, Red, and Yellow), sliced
1 Onion, sliced
1 Package of Taco Seasoning
Flour or corn tortillas
Toppings – sour cream, cheese, guacamole, etc.

Directions

1. Slice peppers and onions then place them on the bottom of the crock pot
2. Put Chicken on top of peppers and onions
3. Sprinkle taco seasoning on the top
4. Cook on low for 6-8 hrs (or high for 3-4)
5. The chicken looks burnt but it’s just crispy. Shred everything up and mix in the juice. Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.

Recipe from Eat At Home.

Slow Cooker Cube Steak with Gravy

 

Ingredients:

1 ½-2 pounds Cube Steak

1 package Brown Gravy Mix

1 package of Au Jus mix

1 Can Cream of Chicken Soup, low sodium (or Cream of Mushroom Soup)

1 Can French Onion Soup, low sodium
1 Can of Water

Directions:

1. In a medium bowl, combine soups, can of water and package mixes and mix well. 
2. Put cube steak in slow cooker. Pour soup mixture over cube steak.
3. Cover slow cooker and cook steak on low for 6-8 hours.

 Serve with mashed potatoes or egg noodles.

Recipe from Country Cook.

Chocolate Chip Scones

 

Ingredients

3/4 cup cold buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 large egg
1 cup all purpose flour
1 cup white whole wheat flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup chocolate chips
cooking spray
1 large egg white, lightly beaten
1 1/2 tbsp sugar

Directions

1. Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
2. Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.
3. Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.  
4. Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.

Recipe from Skinny Taste.

 

Yummy French Bread

Ingredients

Store bought french bread

2 Sticks of butter (I only use one, I just can't bring myself to use that much butter!)

Directions

1. Preheat oven to 350 degrees.   
2. Spread one stick of softened butter on each half of the loaf.
3. Place on a cookie sheet and bake for 10 minutes, or until butter is melted and starting to soak into the bread.
4. Crank on broiler and broil bread for 3 to 5 minutes, watching the whole time. Remove when butter has started to brown and blacken. Don't under-broil it! The flavor really kicks in when the butter's color changes.
5. Slice into strips and serve immediately.

Recipe from Pioneer Woman.