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.