Wednesday, November 30, 2016

"Cracked Out" Chicken Tater Tot Casserole


"Cracked Out" Chicken Tater Tot Casserole

Ingredients

3 cups chopped cooked chicken
16 oz. sour cream
1 can cream of chicken soup
1 (1 oz.) package Ranch dressing mix
1 (3 oz.) bag real bacon pieces
2 cups shredded cheddar cheese
2 lbs. Bag for frozen tater tots

Directions

1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray. set aside
2. In a large bowl, mix together chicken, sour cream, soup, ranch mix, back and cheese. Fold in frozen tater tots. Spoon mixture into prepared pan.
3. Bake 40-45 minutes, until bubbly.

Enjoy!

Found this recipe on Plain Chicken

Frito Pie Casserole


Frito Pie Casserole

Ingredients

1 lb. ground beef
2 tablespoon dried minced onion flakes
2 (15 oz.) cans ranch style beans
2 (10 oz.) cans enchilada sauce
1 (9.75 oz.) bag Fritos
2 cups shredded cheddar cheese
chopped green onions

Directions

1. Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Set aside.
2. In a large skillet, cook ground beef until no longer pink. Drain fat. Return meat to pan. Stir in onion flakes, beans and enchilada sauce.
3. Pour half of Fritos into prepared pan. Top with meat mixture. Sprinkle cheese over meat mixture. Top with remaining chips.
4. Bake for 25-30 minutes. Sprinkle with chopped green onions.

Enjoy!

I found this recipe at Plain Chicken


Overnight Ham and Cheese Hashbrown Breakfast Casserole


Overnight Ham and Cheese Hash brown Breakfast Casserole

Ingredients

1 (32 oz) bag frozen shredded hash brown potatoes
2 cups shredded cheddar cheese
2 cups cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 oz.) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Directions

1. Mix together hash browns, ham, green onions and cheese. Spread into prepared pan.
2. Whisk together eggs, evaporated milk, pepper and salt. Pour the egg mixture over the potato mixture in pan.
3. Cover and refrigerate overnight. (you can also bake immediately)
4. Preheat oven to 350 degrees. Bake Casserole for 55 to 60 minutes until set.

Enjoy!


I found this recipe at Plain Chicken


Sweet Corn Pudding


Sweet Corn Pudding

Ingredients

1 cup fresh breadcrumbs
6 tablespoon self rising white cornmeal mix
1 1/2 tablespoon sugar
1/2 teaspoon salt
3 eggs
1 1/4 cups milk
1/2 cup half and half
2 tablespoon butter, melted
1 (20 oz.) package frozen cream style corn, thawed

Directions

1. Preheat oven 325 degree. Lightly spray a 9x9 inch pan with cooking stray. Set aside.
2. Combine breadcrumbs, cornmeal mix and sugar. set aside.
3. In a large bowl, whisk together eggs, milk, half and half and melted butter. Whisk in breadcrumb mixture. Stir in corn. Pour into prepared pan.
4. Bake for 60 to 65 minutes or until golden brown and set. Let stand for 10 minutes before serving.


Enjoy!

Found this recipe at Plain Chicken

Smothered Green Beans


Smothered Green Beans

Ingredients

5 (15 oz) cans green beans, drained
1 lb. bacon
2/3 cup brown sugar
1/4 cup butter, melted
1/4 cup low sodium soy sauce
1 1/2 teaspoon garlic powder

Directions

1. Preheat oven to 350 degrees
2. Pour drained green beans in an ungreased 9x13 inch pan.
3. In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle cooked bacon on top of green beans.
4. Whisk together brown sugar, melted butter, soy sauce and garlic powder. Pour over green beans.
5. Bake 40 minutes.

Enjoy!

I found this recipe at Plain Chicken


Chicken Enchilada Roll Ups


Chicken Enchilada Roll Ups

Ingredients

2 (8 oz.) Package Cream Cheese, Softened
1 1/2 cup shredded Mexican cheese
2 tablespoons taco seasoning
2 cups shredded chicken (rotisserie)
1 (10 oz.) can diced tomatoes with green chili, well drained
1 teaspoon minced garlic
4 green onions sliced
1/2 cup chopped cilantro
8 burrito sized tortillas

Directions

1. In a large bowl, combine all of the ingredients (expect the tortillas) until well blended.
2. Spread about 1/2 up of the mixture over the entire surface of a tortilla.
3. Roll up tightly. repeat with remaining tortillas.
4. Refrigerate until firm, at least 30 minutes.
5. Slice into 1/2 inch slice with a serrated knife to prevent crushing and serve.


Enjoy!

Found this recipe at The Girl who ate everything

3 Ingredients Creamy Mushroom Crockpot Chicken


3 Ingredient Creamy Mushroom Crockpot Chicken

Ingredients

1 can cream of mushroom soup
3-4 chicken beasts
1 pint of Portobello mushrooms

Directions

1. Slice about 1 pint of Portobello mushrooms.
2. Place 3-4 thawed chicken breast into the slow cooker
3. Evenly place the slice mushrooms on top and dump the can of cream of mushroom soup of mushrooms
4. Cover and cook on low 6 hours or high for 4 hours

Enjoy!



Crock Pot Chicken Alfredo Tortellini


Crock Pot Chicken Alfredo Tortellini

Ingredients

3-4 small chicken breasts
2 jars of Alfredo sauce
3-4 cup refrigerated cheese Tortellini

Directions

1. Place 3-4 small thawed chicken breasts into a slow cooker
2. Cover and cook on low for 6 hours or high for 4 hours.
3. Halfway through cooking add in the 2 jars of Alfredo sauce.
4. Once chicken is cooked shredded the chicken.
5. Add 3-4 cups of refrigerated cheese tortellini and mix.
6.  Cook in slow cooker another 15 minutes

Enjoy!

Crock Pot Cream Corn


Crock Pot Cream Corn

Ingredients

20-30 oz. of frozen corn
1 (8oz) cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon salt (or to taste)
1/2 teaspoon of pepper (or to taste)

Directions

1. Put all the ingredients in the crockpot.
2. Cook on high 2-4 hours or low 4-6. Stir after about an hour.


Enjoy!

I found this recipe at The Semi Sweet Sisters

Crock Pot Chicken Teriyaki


Chicken Teriyaki

Ingredients

1 lb. Chicken, diced
1 cup of chicken broth
1/2 cup of teriyaki sauce
1/3 cup brown sugar
3 garlic cloves minced

Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and cloves to a large bowl.
2. Add chicken to sauce and toss to combine.
3. Pour mixture into crock pot.
4. Cook on low 4-6 hours, or until chicken is cooked thoroughly.
5. Serve over rice and spoon sauce over as desired

Enjoy!

Slow Cooker Pork Chop Stroganoff


Slow Cooker Pork Chop Stroganoff

Ingredients

4 Large bone-in rib pork chops
1 tablespoon butter
8 oz sliced mushrooms
1 can (10.75 oz.) Cream of mushroom soup
1 envelope pork gravy mix
1/2 cup water
1/3 cup sour cream

Directions

1. Mix the soup and the gravy mix in a small bowl. Add to the slow cooker. Add mushrooms on top of the sup mixture.
2. Brown the pork chops in butter in a large skillet. Transfer to slow cooker after browning, placing on top of soup/mushrooms
3. Deglaze the skillet with 1/2 cup water; pour over pork chips in slow cooker.
4. Cover and cook on low 6-8 hours. Remove pork chops to serving platter.
5. Mix the 1/3 cup sour cream into the slow cooker mix until smooth.
6. Serve sauce on top of chops.

Enjoy!

I found this recipe at Eat at Midnite

Slow Cooker Turkey Breast


Slow Cooker Turkey

Ingredients

1 (6-9 lb) boneless turkey breast
1 (1 oz) packet dry onion soup mix
¾ cup water
1 onion, diced
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon dried parsley
1 tablespoon seasoned salt
1 tablespoon dried oregano
1 tablespoon dried basil

Directions

1. Spray slow cooker with non stick cooking spray and place turkey and diced onions inside.
2. In a small bowl, mix together the water and onion soup mix and spread evenly over turkey.
3. In anther small bowl, mix together remaining ingredients and sprinkle over the turkey breast.
4. Cook on low 8-9 hours (or until turkey is very tender and the seasonings have flavored the meat).
5. Insert a meat thermometer into the thickest part of the breast and make sure it reads at least 165 degrees to ensure that you turkey is fully cooked.
6. Remove from slow cooker and slice.

Enjoy!

I found this recipe at Six Sisters Stuff

Monday, November 28, 2016

Slow Cooker Beef Stew



Slow Cooker Beef Stew

Ingredients

3 lbs stew meat, uncooked
12 potatoes, peeled and cubed
1 package carrots (peeled and sliced)
2 cans golden mushroom soup
1 1/2 cup water
1 package onion soup mix

Directions

1. Add all your ingredients to your crock pot.
2. Cook on low 6 hours

Enjoy!

I found this recipe at lilluna

Crock Pot Taco Casserole


Crock Pot Taco Casserole

Ingredients

1 1/2 pounds hamburger, Browned
2 cans ro-tel tomatoes and peppers
10 3/4 oz can of onion soup
1 package dry taco seasoning mix
1/4 cup water
6 tortillas cut into 1/2 inch strips
1/2 cup sour cream
1 cup cheddar cheese, shredded

Directions

1. Combine beef, ro-tel, cream of onion soup, taco seasoning and water in crock pot.
2. Cut up tortillas and stir into mix
3. Cover and cook on low 7-8 Hours
4. Spread sour cream over casserole and sprinkle with cheese. Cover for additional 5 minutes until cheese is melted

Enjoy!

I found this recipe at Tammileetips


Mini Corn Dog Muffins


Mini Corn Dog Muffins

Ingredients

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites (Pictured are Open Nature brand nitrate free all beef hot dogs)

Directions

1. Wisk together butter and sugar. Add eggs and stir well.
2. Add buttermilk and continue to wisk together.
3. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine.
4. Whisk into a wet ingredients in two batches.
5. Spray a mini muffin tin with no stick spray, and spoon 2 tablespoon of batter into each mini muffin cup.
6. Place one hot dog bite into the middle of each muffin cup.
7. Bake for 8-12 minutes at 375 degrees or until cornbread is golden brown.
8. Cool in mini muffin tin for 5 minutes before serving.

Enjoy!

I found this recipe Hip to Save

Creamy Chicken Enchiladas


Creamy Chicken Enchiladas

Ingredients

1 deli rotisserie chicken
2 Tablespoons unsalted butter
2 teaspoons all purpose flour
2 cups Progresso chicken broth (from 32 oz carton)
1 1/2 cups Yoplait Greek 100 Plain yogurt (from 32 oz. container)
3 Cups shredded Mexican cheese blend (12 oz.)
7 Flour tortillas (10 inch)

Directions

1. Heat oven to 350 degrees F. Remove meat from chicken; discard skin and bones. Shred Chicken meat; set aside
2. In a 10 inch skillet, melt butter over medium heat. Stir in flour with whisk until blended. Cook about 2 minutes, stirring frequently.
3. Gradually add broth, beating continuously with whisk. Stir in yogurt until sauce is smooth and free of lumps. Add 1 cup of the cheese; stir well. set aside.
3. Place about 1/4 cup chicken in center of each tortilla; top each with about 2 tablespoons cheese. Roll up tortillas into cigar shape; place in ungreased 13x9 inch (3 quart) glass baking dish.
4. Pour white sauce over filled tortillas. Sprinkle remaining 1 1/2 cups cheese evenly over top.
5. Bake 35 minutes or until cheese is melted.

Enjoy!

I found this recipe at Pillsbury

Honey Roasted Carrots


Honey Roasted Carrots

Ingredients

3 lbs. Carrots, peeled and sliced on a bias to 1 1/2 inch long pieces (slice thicker portions into halves)
3 tablespoons Olive Oil
Salt and Freshly ground black pepper
3 Tablespoon honey
1 1/2 Tablespoon apple cider vinegar
2 1/2 Tablespoon chopped fresh parsley
1 Tablespoon fresh thyme leaves

Directions

1. Preheat oven to 400 degrees.
2. Place carrots in a mound on a 17 by 12 inch rimmed baking sheet.
3. Drizzle with Olive oil and season with salt and pepper and toss to evenly coat.
4. Spread into an even layer.
5. Roast in preheated oven 20 minutes then remove from oven.
6. In a small bowl stir together honey and apple cider vinegar.
7. Drizzle carrots with honey mixture and toss well to evenly coat.
8. Return to oven and roast about 10 to 20 minutes longer.
9. Remove from oven, toss again and sprinkle with fresh parsley and thyme. Serve warm.

Enjoy!

I found this recipe at Cooking Classy

Cheesy Pepperoni Pizza Sticks


Cheesy Pepperoni Pizza Sticks

Ingredients

1 tube Pillsbury pizza crust
40 pepperoni slices
10 mozzarella cheese sticks
2 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon parsley
Optional: Marinara sauce for dipping

Directions

1.Preheat oven to 450 degrees F.
2. Spread pizza dough out on a lightly greased baking sheet. cut the dough into 10 equal size rectangles.
3. Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
4. Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
5. Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
6. Bake for 10 to 12 minutes or until golden brown.

Enjoy!

I found this recipe at I wash You Dry


    Cheesy Bacon Chicken Casserole


    Cheesy Bacon Chicken Casserole

    Ingredients

    4-5 boneless, skinless chicken breasts
    6 strips of quality bacon - Cooked and crumbled
    2 cans cream of chicken soup
    2 cups shredded Monterrey jack cheese
    1 box (16 oz.) dried spiral pasta
    2 teaspoons garlic powder
    salt and pepper to taste


    Directions

    1. Cook and Crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use.
    2. In the same pan, cook chicken in bacon drippings.
    3. Add garlic powder and salt and pepper to taste.
    4. While chicken is cooking, prepare pasta according to directions. Drain pasta and return to pot.
    5. Spray a 9x13 baking pan with non stick cooking spray.
    6. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese - stir to mix well.
    7. Pour into prepared baking dish. Top with crumbled bacon.
    8. Top with remaining cup of Monterrey Jack Cheese
    9. Bake at 400 for about 20 minutes just until cheese is melted and beginning to brown on top

    Enjoy!

    I found this recipe on The Cores Family

    Rigatoni & Italian Sausage Skillet


    Rigatoni & Italian Sausage Skillet

    Ingredients

    1 19 oz. package Johnsonville Mild Italian Sausage Lings, casings removed
    1 16 oz. package Barilla Rigatoni Pasta
    2 tablespoon olive oil
    1/2 cup onion, diced
    1/2 cup roasted red bell pepper, chopped
    3 cups chicken broth
    1/2 cup heavy cream or 1/2 and 1/2
    1/2 cup mozzarella cheese, shredded
    1 teaspoon Italian Seasonings

    Directions

    1. In large non stick skillet with lid heat olive oil over medium heat. Add Johnsonville mild Italian sausage links, break apart with wooden spoon. Break into small pieces as you are cooking.
    2. After sausage is thoroughly cooked, add Rigatoni, diced onion, roasted bell pepper and chicken broth.
    3. Place lid on pan and bring to boil. Reduce heat to medium low simmer, cook for 12-14 minutes until pasta is tender.
    4. add heavy cream to pan and simmer for an additional 3-5 minutes sauce will be slightly thickened
    5.Turn heat off. Sprinkle shredded mozzarella cheese and Italian seasoning on top. Place lid back on for 2-3 minutes or until cheese is melted.

    Enjoy!

    I Found this recipe at Who needs a Cape

    15 Minute Honey Garlic Chicken


    15 Minute Honey Garlic Chicken

    Ingredients

    2 teaspoons olive oil (or canola oil)
    1 1/2 pounds boneless, skinless chicken breasts, cut into small cubes (about 1/2 inch)
    salt and black pepper
    3 tablespoons honey
    3 tablespoons low sodium soy sauce
    3 clove garlic, minced
    1/4 teaspoon red pepper flakes (optional, adjust for heat)


    Directions

    1. Heat Olive oil in a large skillet over medium high heat.
    2. Lightly season the cubed chicken with salt and pepper.
    3. Add the chicken to the skillet and brown on one side about 3-4 minutes.
    4. Meanwhile make the glaze. Whisk the honey, soy sauce, garlic and red pepper flakes, if using in a small bowl until well combined.
    5. Add the sauce to the pan and toss to coat the chicken pieces. Cook until chicken is cooked through 4-5 more minutes.

    Enjoy!

    I found this recipe on Family Food on the Table

    Slow Cooker Chicken and Dumplings


    Slow Cooker Chicken and Dumplings

    Ingredients

    2 Tablespoons Butter
    4 Boneless Skinless Chicken breast
    1 Onion, finely diced
    2 cans of cream of chicken soup
    2 small packages Grands Jr. Biscuits (10 biscuits)
    flour

    Directions

    1. Place the Chicken, butter, soup and onion in a greased slow cooker and fill with enough water to cover.
     2. Replace lid and cook for 5 to 6 hours on high. 30 minutes before serving roll each torn biscuit piece in flour (to prevent them from sticking together) then drop into the slow cooker. Replace lid and cook remaining 30 minutes

    Enjoy!

    I Found this Recipe at Life of a Navy Wife

    Ham and Potato Cheddar Soup


    Ham and Potato Cheddar Soup

    Ingredients

    2 Cups diced peeled potatoes
    2 cups chicken broth
    1/2 cup sliced carrot
    1/4 cup chopped onion
    1/4 cup butter, cubed
    14 cup all purpose four
    2 cups 2% milk
    1/4 to 1/2 teaspoon salt
    1/4 teaspoon pepper
    2 cups (8 oz) sharp shredded cheddar cheese
    1 1/2 cups cooked ham, cubed
    1 cup corn

    Directions

    1. In a large saucepan, combine the potatoes, chicken broth, carrot and onion. Bring to a boil.
    2. Reduce heat and cover and cook for 10-15 minutes or until potatoes are tender.
    3. Meanwhile, in another saucepan, melt butter.
    4. Stir in flour until smooth. Gradually add the milk, salt and pepper.
    5. Bring to a boil and cook and stir for 2 minutes or until thickened.
    6. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted.
    7. Add Ham and Corn. Heat through.

    Enjoy!

    I found this recipe at The Recipe Critic

    Happy Red Planet Day


    Red Planet Day

    The Red Planet Day is Celebrated on November 28th of each year.

    The Planet Mars is referred to as the "Red Planet" this is because it appears in a red color. On this Red Planet Day its Honors our celestial neighbor, the fourth planet in the solar system.

    On Red Planet Day, Take a few minutes to look up in the sky and gaze at our neighbor.



    Here are some Mars Facts and Trivia

    * Fourth Planet from the Sun
    * Mars get's its name from the Greek word "Ares", The God of War
    * Often Visible to the naked eye
    * Distance from the Sun: Average 136,764,000 Miles
    * Rotation around the Sun: 687 days
    * Rotation Period: 1.026 Earth Days
    * Gravity: 1/3 of Earth
    * Size: 7th Largest Planet, about 1/10th the mass of Earth
    * Moons: Mars has two Moons: Deimos and Phobos
    * Temperature Range (F): -207 to +81 degrees





    Make Your Own Head Day

    Make Your Own Head Day

    We celebrate Make Your Own Head Day on November 28th.

    So what you do on Make Your Own Head Day you ask? The rule is that the had that you make has to be your own. Now this would be great for children to do in a crafty center. You can make it with clay, paper mache, draw or sketch the head. Make sure to us paint, charcoal, crayons, markers or colored pencils for the job. Make sure to have fun when you are making your own head.

    I will provide some printable templates that you can use to make your on head.

    The first one is a whole body but the head it attached so have fun making your own head!

    http://1.bp.blogspot.com/-F9KWbHLzLnk/UBQu2JD_ezI/AAAAAAAAAB0/c5rzff436z4/s1600/man+outline.jpg


    Here is another one that you can use Its also a body but you can make the head!



    Enjoy!

    Happy Make Your Own Head Day!



    National French Toast Day

    National French Toast Day



    Today, November 28th we celebrate National French Toast Day!

    French Toast is a dish that you can serve at any meal during the day Breakfast, Lunch or Dinner. There is all kinds of topping that you can eat with French toast. For example you can eat it with maple syrup, sugar, cinnamon, whipped cream, or fruit.

    Did you know that French toast has gone by a few other names in history? Like American Toast, German Toast and Spanish Toast.


    Today I'm going to share a recipe for some good French Toast that we can make and eat to celebrate this great day!

    Easy Country French Toast

    Ingredients

    8 Slices Texas Toast
    2 Large eggs
    1 c whole milk
    1 1/2 teaspoons real vanilla extract
    1 teaspoon butter
    pinch of salt

    Directions
    1. Preheat a large skillet or griddle over medium low heat
    2. Using a large bowl, beat eggs with vanilla extract, milk and salt.
    3. Melt butter on skillet or griddle.
    4. Place bread into batter to coat on one side. Flip over and repeat with other side. Don't soak the bread just make sure each side is covered.
    5. Place on skillet or griddle until browned - 1 minute pre side.
    6. serve with your desired toppings

    Enjoy!

    I found this recipe at Country Recipe Book.

      Crock Pot Parmesan Ranch Mushrooms


      Crock Pot Parmesan Ranch Mushrooms

      Ingredients

      2 (8 ounce) Fresh Mushrooms
      1/2 cup butter, melted
      1 ounce ranch dressing mix
      2 tablespoons parmesan cheese, as much as desired

      Directions

      1. Put the mushrooms in the crockpot
      2. Melt butter in a bowl and add the hidden valley ranch dressing package
      3. mix well and pour over mushrooms in the crockpot
      4. Sprinkle with about two teaspoons of parmesan cheese or more to your liking
      5. Cook in crockpot at low for 4 hours.

      Enjoy!

      I found this recipe at Food

      Crock Pot Cheesy Pasta Beef Casserole


      Crock Pot Cheesy Pasta Beef Casserole

      Ingredients

      1 tbsp canola oil
      1 pound ground beef
      1/2 cup chopped onion
      1 tsp Worcestshire Sauce
      1/2 tsp dry mustard
      1/2 tsp salt
      1/2 tsp pepper
      1/4 tsp garlic powder
      1/4 tsp onion powder
      2 8oz cans tomato sauce
      14.5 oz can diced tomatoes in basil, garlic and oregano
      1 pound penne pasta
      2 cups shredded cheddar cheese

      Directions

      1. Heat oil in a large skillet and brown beef.
      2. Transfer Beef to Crock Pot, Stir in onion, Worcestershire sauce, fry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes.
      3. Cover and cook on low for 8 hours
      4. Cook Pasta into beef mixture just before serving
      5. Stir pasta into beef mixture just before serving
      6. Top with Cheddar Cheese

      Enjoy!

      I found this recipe on Tammileetips

      Crock Pot Ham


      Crock Pot Ham

      Ingredients

      Boneless Fully Cooked Ham (approx. 4-5lbs.)
      1 cup Pure Maple Syrup
      1/2 cup brown sugar
      2 tablespoon French's Dijon Honey Mustard
      1 teaspoon allspice

      Directions

      1. Remove casing from Ham if it has one.
      2. Score top of ham by carefully making diagonal cuts on the surface approx. 1 inch apart.
      3. Place ham in crock pot.
      4. In small mixing bowl, mix together maple syrup, brown sugar, mustard and allspice
      5. Pour mixture over Ham, and use a basting brush it all over the top and sides.
      6. Cover crock pot with lid and cook on high for 2 hours or on low for 4 hours or until done.
      7. Occasionally scoop up sauce mixture and brush over ham while cooking.

      Enjoy!

      I found this recipe on The Frugal Girls

      Sunday, November 27, 2016

      Roasted Garlic Italian Grilled Chicken


      Roasted Garlic Italian Grilled Chicken

      Ingredients

      1 cup Hidden Valley Roasted Garlic Ranch Dressing
      1 Cup Italian Dressing
      4 Boneless skinless chicken breasts

      Directions

      1. Combine Hidden Valley Roasted Garlic Ranch Dressing and Italian dressing. Pour over chicken and let marinate in refrigerator 4 hours to overnight.
      2. Grill chicken approximately 15 minutes or until done.

      Enjoy!

      I found this recipe at Plain Chicken

      Crock Pot Root Beer Barbecue


      Crock Pot Root Beer BBQ Chicken

      Ingredients

      4 Boneless skinless chicken breasts, thawed
      18 oz. Sweet Baby Rays Honey Barbecue Sauce
      6 Oz. Root Beer

      Directions

      1. Cook Chicken in Crock pot on High for 3 hours or Low for 6 hours
      2. After 3 hours on high or 6 hours on low, Drain juices from crockpot
      3. Mix together BBQ sauce and root beer in small bowl.
      4. Pour mixture over chicken and cook on high for 30 more minutes

      Enjoy!

      I found this recipe at The Frugal Girls

      Microwave Peanut Brittle


      Microwave Peanut Brittle

      Ingredients

      1 cup sugar
      1/2 cup corn syrup
      1/8 teaspoon salt
      1 1/2 cup unsalted peanuts
      1 tablespoon butter
      1 teaspoon vanilla
      1 teaspoon baking soda

      Directions

      1. Combine sugar, syrup and salt in a microwave safe bowl.
      2. Microwave for 5 minutes on high.
      3. Stir in peanuts. Microwave 3 to 5 minutes, stirring after 3 minutes.
      4. Microwave until syrup and peanuts are light brown.
      5. Stir in butter, vanilla and baking soda until light and foamy.
      6. Spread on buttered cookie sheet.
      7. Cool and Break.

      Enjoy!

      I found this recipe at Julies Eats and Treats

      Baked Chicken Breast


      Baked Chicken Breasts

      Ingredients

      1 cup mayo
      1/2 cup Parmesan
      salt/pepper to taste
      1/2 teaspoon garlic (optional)
      Boneless skinless chicken

      Directions

      1. Mix up the Mayo, Parmesan, salt and pepper, garlic in a bowl. Toss in the chicken.
      2. Layer on your chicken don't over do it or it wont brown up properly.
      3. Bake in oven on 375 for 45 minutes

      Enjoy!

      I found this recipe on Mom Dot