Yum

I made this Crock Pot Buffalo Chicken yesterday and you wouldn’t believe how good it was.  Everybody – kids and adults – loved it and Eric even said that it may be his favorite meal that I make.  If you like buffalo wings, you’ll LOVE it.  The best part was that it is amazingly easy to make.  You can even throw the chicken in while it’s still frozen.  I did make a little change.  I only added 4 large chicken breasts instead of the 3 pounds that the recipe calls for.  Even though I cut back on the chicken, I still added the entire bottle of buffalo sauce.  We had enough for dinner last night for the four of us and leftovers tonight.  We put the chicken on rolls with pepper jack cheese.  Yum.

Because I’m feeling domestic today

Here are the meals that we tend to make over and over again at our house:

1.  BBQ Sandwiches – recipe from my mom

2.  Angel Chicken - recipe from Three More Bites

My mom makes Quick Chicken, which is really similar to this.  But since TMB’s is done in a crock pot, they win.

Quick Chicken

Saute:  1/2 c. onion in butter (low-med. heat)

Add:  2 T. paprika and cook until dry

Add:  2 c. chicken broth

Add:  4 chicken breasts cut in bite size pieces

Simmer until liquid is almost gone.

Add:  16 oz. sour cream

Spoon over rice or egg noodles. 

3.  Baked Chicken with Stuffing – I have no idea where this one came from.

Ingredients:

Boneless, skinless chicken breasts

1 can cream of chicken soup

8-12 oz. shredded cheddar cheese

1 (8 oz.) package stuffing mix

1/3 c. milk

butter

Directions:

Butter bottom of 13 x 9 baking dish (I just spray with Pam or some type of cooking spray).  Lay uncooked chicken breasts on bottom of dish.  Mix soup with milk.  Pour over chicken and sprinkle with cheddar cheese.  Make stuffing according to package directions and place on top of cheese. 

Bake at 350 degrees for 55-60 minutes.

4.  Crockpot Lasagna - yet another recipe from TMB. 

5.  Chicken and Rice Casserole – I found this recipe on-line somewhere. 

Ingredients:

1 whole chicken, cut up (I usually cut up 3-4 chicken breasts)

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 can of cream of celery soup (If I only use 3 chicken breasts, I usually leave this one out b/c it can get a little soupy)

1 cup of rice (I usually throw in a little more)

1/2 stick of butter, diced

Directions:

Preheat oven to 350 degrees.

Combine rice, butter and 3 soups in a large bowl.  Put them in a large casserole dish or a 9×13 pan.  Put chicken on top.  Spice with salt and pepper as desired.  Bake 35-40 minutes. 

Happy 4th!

I saw this idea on J&K+8 last year.  You just bake a yellow cake, top with frosting or Cool Whip (I used the fat free kind) and make the flag design with blueberries and strawberries.

Happy 4th of July!

Huh?

I must have been tired when I wrote the Beergarita recipe yesterday b/c it was so not right. I fixed it.

Beergarita time

In honor of Cinco de Mayo, here’s my friend Tracey’s Beergarita recipe.  I’m not a big tequilla fan but I really like this drink.  They’re potent – or at least they are for me.  I can only have a glass or so and then I’m done.

Pour 1 can of limeade into pitcher.  Fill the empty limeade can w/ tequilla (I add closer to a half of can) and add to pitcher.  Next, add 2 (limade) cans of water. Finally, add 1 can of beer and stir.

Enjoy!

HAPPY BIRTHDAY TO MY NEPHEW NOAH AND ERIC’S COUSIN BRIAN!

Best BBQ Sandwiches

Here’s my mom’s BBQ sandwich recipe that I was talking about last week.  It is a so-good-you-make-it-for-guests recipe.  It’s nice too b/c it involves a crock pot and minimal ingredients.  And, it’s great warmed up the next day.  I’m not a big fan of leftovers so that says a lot.

Ingredients

-chuck roast

-salt

-pepper

-garlic powder (couple of shakes)

-water

-BBQ sauce

-hamburger buns

Directions:

Put roast, salt, pepper, garlic powder in crock pot.  Cover the bottom of crock pot with water.  Cook on medium if all day (which is what I do) or high if for a few hours. 

1 hour before eating, shred roast, cut out fat, pour out excess water (you want it to barely cover the bottom of the crock pot) and add BBQ sauce.

Put on hamburger buns and serve.

 

Enjoy!

Chicken enchiladas

I found this recipe in the Holy Family Cookbook, which the parishioners at my Grandma’s church put together.  Church cookbooks always have the best recipes.  This is my favorite one at the moment. 

I have another really good recipe (my mom’s) for BBQ sandwiches that is yummy.  I’ll try to post that one soon. 

Chicken Enchiladas

Ingredients:

Flour Tortillas

4 Chicken Breasts

Sauce:

Cream of Chicken Soup

Cream of Mushroom Soup

4 Oz. Green Chilies, chopped

1 Cup Sour Cream

Colby Cheese

Directions:

Use a 9X13 pan, greased.

Microwave chicken breasts and cut into strips.  Put chicken on flour tortilla with 1 Tbsp. sauce (I’m a little more generous) and some cheese.  Roll up and put into pan.  Spread remaining sauce over all.  Sprinkle cheese over all.  Cook at 350 degrees for 20-30 minutes. 

Enjoy!

Cookies, anyone?

Kenny and I made my favorite cookies in the whole entire world today.  I don’t know who came up with them or what they’re called (do you know mom?) but they are so good.  As in, so good that you make them and then have to give the majority away so you don’t eat every single one, good.

You need these 4 items: 

1.  Peanut Butter

2.  Chocolate Almond Bark (you can find this right next to the chocolate chips in the grocery store)

3.  Town House crackers – and it has to be Town House

4.  Waxed paper

 

Directions:

Break the almond bark into squares.  I usually hit the package against the edge of my counter.  If you get some pieces that won’t break, you can cut them with a sharp knife.  The chocolate seems to cut a lot easier if you put the knife completely veritical to it and push straight down (instead of trying to saw through it).   

Throw the entire package of cut up almond bar pieces into a pot.   

Turn stove on LOW (on my stove I put the heat on 3).  Stir every few minutes until the chocolate is completely melted.

Note:  If you have the heat up too high, the chocolate will look more like it’s whipped instead of creamy. 

While the chocolate is melting, you can work on making the cookie part, aka Kenny’s job.

Just take a cracker, slap a glob of peanut butter on it and then cover the peanut butter with another cracker.  Don’t squeeze the crackers together too hard or the peanut butter will start coming out of the sides.  Easy, huh? 

When your chocolate is completely melted and looks like this, you are ready to start dunking your crackers.

Throw a few crackers into the chocolate and dip them until they are covered in chocolate.  I use 2 forks at this point.  One to roll the cracker around in the chocolate and also to lift it out and another to scrape off the excess chocolate.  Just make sure you don’t scrape so hard that you you take off too much chocolate and can see the cracker.

Put the cookies on waxed paper to dry.  You may want to put a layer of paper towels underneath the waxed paper b/c sometimes it wants to stick to the table (or countertop). 

Serves:  50 cookies

I doubled the recipe so I have 100 96 sitting in our house.  I’ve already had 3 and Kenny had 1.  Like I said, I need to get these out of my house.  

Oh, and Keebler, if you would like to buy the copyright to these cookies from me (assuming it’s not your recipe to begin with), feel free to give me a call so we can negotiate :)