4-6 Boneless Chicken Breasts
1 Bottle Archer Farms Hawaiian Style BBQ Sauce
1 20oz can Pineapple Chunks, drained
Place chicken breasts in the crock pot, cover with sauce. Empty can of drained pineapple chunks on top. Cook on high for 2-3 hours or low for 406 hours. Shred chicken while still the crock pot so the chicken will be well coated with sauce. Serve over rice and Enjoy!!
I actually didn't have any Archer Farms BBQ sauce because it's at Target and I don't live by a Target so I bought Famous Daves Sweet and Sassy and McCormick's Hawaiian Marinade and used the entire bottle of Famous Daves and 1/2 the bottle of McCormick's and it was AWESOME!!!
Friday, October 7, 2011
Wednesday, September 7, 2011
Mac N Cheese Casserole
I came across a recipe like this but it called for spam so I improvised and it was very fast and easy and pretty good. I think it might be pretty good with chicken too.
1 box of mac & cheese
1 lb hamburger
1 onion, chopped
1-2 bell peppers, chopped
1 can cream of mushroom soup
prepare mac & cheese as directed. brown hamburger, onions and peppers. drain grease. add soup. add mac & cheese and mix together. Place in a greased casserole dish and bake for 30 minutes at 350 degrees.
1 box of mac & cheese
1 lb hamburger
1 onion, chopped
1-2 bell peppers, chopped
1 can cream of mushroom soup
prepare mac & cheese as directed. brown hamburger, onions and peppers. drain grease. add soup. add mac & cheese and mix together. Place in a greased casserole dish and bake for 30 minutes at 350 degrees.
Wednesday, July 6, 2011
Dr. Pepper Baked Pasta
make sure you check the notes I added at the bottom before you make this.
2 lbs hamb.
1 cup chopped onion
1/2 tsp garlic powder
1/2 tsp italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1 (12 oz) can Dr. Pepper
2 (8 oz) cans tomato sauce
2 Tbsp worcestershire sauce
1 pkg pasta
1 1/2 c shredded mozzarella cheese
Brown hamb. Add onion and seasonings. Cook about 5 minutes. Add Dr. Pepper, tomato sauce and worcestershire sauce. cook for another 5 minutes. Stir in cooked and drained pasta. Stir in cheese. Pour 1/2 mixture in a greased casserole dish. Bake at 350 degrees for 20 minutes. Pour remaining mixture into a foil casserole pan and cover tightly with foil. Date, label and place in freezer to fix for another day.
(Notes: I didn't add onions to my hamburger. I actually sliced up the onions and cooked them seperately in butter and brown sugar and put them on top of the pasta--it was very yummy!! I also used colby jack cheese and it was very good too!!)
2 lbs hamb.
1 cup chopped onion
1/2 tsp garlic powder
1/2 tsp italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1 (12 oz) can Dr. Pepper
2 (8 oz) cans tomato sauce
2 Tbsp worcestershire sauce
1 pkg pasta
1 1/2 c shredded mozzarella cheese
Brown hamb. Add onion and seasonings. Cook about 5 minutes. Add Dr. Pepper, tomato sauce and worcestershire sauce. cook for another 5 minutes. Stir in cooked and drained pasta. Stir in cheese. Pour 1/2 mixture in a greased casserole dish. Bake at 350 degrees for 20 minutes. Pour remaining mixture into a foil casserole pan and cover tightly with foil. Date, label and place in freezer to fix for another day.
(Notes: I didn't add onions to my hamburger. I actually sliced up the onions and cooked them seperately in butter and brown sugar and put them on top of the pasta--it was very yummy!! I also used colby jack cheese and it was very good too!!)
Tuesday, June 14, 2011
Jalapeno Strawberry Jam
4 cups crushed straberries
1 cup minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups sugar
1/2 Tbsp butter
8 half pint canning jars with lids and rings
Place strawberries and jalapenos in a food processor. Place the crushed strawberries, minced jalapeno pepper, lemon juice and pectin into a large saucepan and bring to a boil over high heat. once simmering, stir in the sugar until dissolved, return to a boil and cook for 1 minute, add butter. Sterilize the jars and lids in boiling water for at least 5 minutes. If there is any foam on top of jam skim it off then pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles (I didn't worry about this because it was so runny that there wasn't any air bubbles). Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes. (It originally said 10 minutes to process but since I am at a higher altitude I did it for 20 minutes.)
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. This is SOOOOOOOO YUMMY!!!!
1 cup minced jalapeno peppers
1/4 cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups sugar
1/2 Tbsp butter
8 half pint canning jars with lids and rings
Place strawberries and jalapenos in a food processor. Place the crushed strawberries, minced jalapeno pepper, lemon juice and pectin into a large saucepan and bring to a boil over high heat. once simmering, stir in the sugar until dissolved, return to a boil and cook for 1 minute, add butter. Sterilize the jars and lids in boiling water for at least 5 minutes. If there is any foam on top of jam skim it off then pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles (I didn't worry about this because it was so runny that there wasn't any air bubbles). Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes. (It originally said 10 minutes to process but since I am at a higher altitude I did it for 20 minutes.)
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. This is SOOOOOOOO YUMMY!!!!
Monday, May 23, 2011
Vanilla Pudding Chocolate Chip Cookies
I got this recipes from twopeasintheirpod.com and it turned out GREAT!!!
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 3.4 oz package instant vanilla pudding mix
2 large eggs
1 tsp. vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs and vanilla extract. In a med. bowl, whisk together flour, baking soda and salt. Add dry ingred. to wet ingred. and mix until just combined. Stir in Chocolate chips.
Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 - 12 minutes or until slight golden and set. Remove cookies from oven and let cool on baking sheet for 2 minutes.
Makes about 3 dozen cookies.
1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 3.4 oz package instant vanilla pudding mix
2 large eggs
1 tsp. vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs and vanilla extract. In a med. bowl, whisk together flour, baking soda and salt. Add dry ingred. to wet ingred. and mix until just combined. Stir in Chocolate chips.
Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10 - 12 minutes or until slight golden and set. Remove cookies from oven and let cool on baking sheet for 2 minutes.
Makes about 3 dozen cookies.
Tuesday, March 8, 2011
Fancy Chili
This is Super Super Yummy!! I got it out of the book Home Cooking with Trisha Yearwood.
1 Tbsp olive oil
2 garlic cloves, minced
1/2 cup chopped green onion (I just used 1 med. onion, chopped)
1/2 lb lean ground beef (or you can use ground turkey breast)
2 Tbsp chili powder
1 28-oz can fire-roasted diced tomatoes
1 can black beans, rinsed and drained
1 med. bell pepper, diced
3 carrots, peeled and grated
1/2 tsp. brown sugar
pinch of salt
In a large saucepan, heat the oil over med heat. Add the garlic and onion and cook for about 1 minute. Add the hamburger and cook until browned. Stir in chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrots, brown sugar and salt. Bring mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Serve over rice with a dallop of sour cream. Enjoy!!
1 Tbsp olive oil
2 garlic cloves, minced
1/2 cup chopped green onion (I just used 1 med. onion, chopped)
1/2 lb lean ground beef (or you can use ground turkey breast)
2 Tbsp chili powder
1 28-oz can fire-roasted diced tomatoes
1 can black beans, rinsed and drained
1 med. bell pepper, diced
3 carrots, peeled and grated
1/2 tsp. brown sugar
pinch of salt
In a large saucepan, heat the oil over med heat. Add the garlic and onion and cook for about 1 minute. Add the hamburger and cook until browned. Stir in chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrots, brown sugar and salt. Bring mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Serve over rice with a dallop of sour cream. Enjoy!!
Monday, February 28, 2011
Cowboy Spaghetti
Oh my gosh, this was way yummy!!!!! I got it from Favfamilyrecipes.com.
1 pkg (1 lb) spaghetti noodles
6 slices bacon (chopped)
1 Lb ground beef
1 medium onion (chopped)
3 garlic cloves (minced)
salt & pepper (to taste)
2 tsp Tabasco sauce
1 Tbsp. Worcestershire sauce
1/2 Lb deli pastrami, roughly chopped
1/3 c. pepperoni, chopped
2 Tbsp canned, chopped jalapeno (I actually left these out and it was just a right amount of spicy)
1/2 c. sliced mushrooms
1 small can diced olives
½ c. beef broth
1 (14 oz) can fired roasted diced tomatoes
1 (8 oz) can tomato sauce
sharp cheddar cheese, shredded
green onions (chopped)
Heat a large deep skillet to medium-high heat. Add bacon and fry until crisp, remove with a slotted spoon and drain on paper towels. In the same skillet add ground beef. When beef is browned stir in onions and garlic. Season with salt, pepper, Tabasco and Worcestershire sauce. Stir in bacon, pastrami, pepperoni, jalapeno, mushrooms and olives. Cook, stirring occasionally for about 5 minutes.
Add beef broth and cook for an additional 5 minutes or so. Stir in tomatoes and tomato sauce. Cover and reduce heat to low (at this point you can also throw everything in a crock pot and cook on low heat for a few hours. If it gets too thick, add another can of fire roasted tomatoes and a little more beef broth). Prepare spaghetti noodles according to package directions. Drain noodles well, add to meat sauce, and toss it all together (or you can serve with the sauce over the top). Top with sharp cheddar cheese and green onions
1 pkg (1 lb) spaghetti noodles
6 slices bacon (chopped)
1 Lb ground beef
1 medium onion (chopped)
3 garlic cloves (minced)
salt & pepper (to taste)
2 tsp Tabasco sauce
1 Tbsp. Worcestershire sauce
1/2 Lb deli pastrami, roughly chopped
1/3 c. pepperoni, chopped
2 Tbsp canned, chopped jalapeno (I actually left these out and it was just a right amount of spicy)
1/2 c. sliced mushrooms
1 small can diced olives
½ c. beef broth
1 (14 oz) can fired roasted diced tomatoes
1 (8 oz) can tomato sauce
sharp cheddar cheese, shredded
green onions (chopped)
Heat a large deep skillet to medium-high heat. Add bacon and fry until crisp, remove with a slotted spoon and drain on paper towels. In the same skillet add ground beef. When beef is browned stir in onions and garlic. Season with salt, pepper, Tabasco and Worcestershire sauce. Stir in bacon, pastrami, pepperoni, jalapeno, mushrooms and olives. Cook, stirring occasionally for about 5 minutes.
Add beef broth and cook for an additional 5 minutes or so. Stir in tomatoes and tomato sauce. Cover and reduce heat to low (at this point you can also throw everything in a crock pot and cook on low heat for a few hours. If it gets too thick, add another can of fire roasted tomatoes and a little more beef broth). Prepare spaghetti noodles according to package directions. Drain noodles well, add to meat sauce, and toss it all together (or you can serve with the sauce over the top). Top with sharp cheddar cheese and green onions
Friday, January 21, 2011
Citrus Baked Tilapia
1 lb fresh tilapia fillets
2Tbsp. extra virgin olive oil
1 Tbsp lime zest
1/4 c freshly squeezed lime juice
1/4 c orange juice (preferable freshly-squeezed)
2 Tbsp. Thai sweet red chili sauce
1 tsp salt
1/2 tsp freshly ground black pepper
preheat oven to 400 degrees. Rinse fillets and pat dry. In a shallow glass baking dish, whisk together olive oil, lime zest, lime juice, orange juice, chili sauce, salt and pepper. place tilapia fillets in the dish, turning to coat well with marinade. Bake 10 to 12 minutes or until the fish flakes easily with a fork.
I doubled the recipe and also used lime zest and orange zest. Just a heads up, it is a little limey but Zack didn't think it was too sour and he hates sour stuff so... there ya go. It was yummy!!! Brayden LOVED it!!!
2Tbsp. extra virgin olive oil
1 Tbsp lime zest
1/4 c freshly squeezed lime juice
1/4 c orange juice (preferable freshly-squeezed)
2 Tbsp. Thai sweet red chili sauce
1 tsp salt
1/2 tsp freshly ground black pepper
preheat oven to 400 degrees. Rinse fillets and pat dry. In a shallow glass baking dish, whisk together olive oil, lime zest, lime juice, orange juice, chili sauce, salt and pepper. place tilapia fillets in the dish, turning to coat well with marinade. Bake 10 to 12 minutes or until the fish flakes easily with a fork.
I doubled the recipe and also used lime zest and orange zest. Just a heads up, it is a little limey but Zack didn't think it was too sour and he hates sour stuff so... there ya go. It was yummy!!! Brayden LOVED it!!!
Tuesday, January 11, 2011
Recipe Blog
Hey Girls!!!!
Here is a blog where we can all post our recipes. Hope you guys will post your fun yummy recipes and Enjoy!!!
Here is a blog where we can all post our recipes. Hope you guys will post your fun yummy recipes and Enjoy!!!
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