Coconut Cream Cheese Sheet Cake

Recipe Rating:	46 Ratings5
Serves:	24 squares
Prep Time:	15 Min
Cook Time:	40 Min
Cooking Method:	Bake

Ingredients

1 c	butter, softened (2 sticks)
6 oz	cream cheese, softened
6	eggs
2 c	sugar
1 tsp	vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract
2 1/4 c	cake flour or all purpose flour
1/4 c	coconut milk or cream of coconut ( optional )
FROSTING - I DOUBLE THIS
1/4 c	butter,softened
4 oz	cream cheese, softened
1/2 tsp	vanilla or coconut extract is good as well
1 1/2 c	confectioners' sugar
1/2 c	coconut- for toasting and sprinkling on top of the frosting
Note:	can add a few tablespoons milk, cream or coconut milk ( i don't , as i like a thick frosting on the cake )
THIS CAKE IS DENSE & IS NOT MISSING BAKING POWDER OR SODA...THE EGGS ARE THE LEAVENING AGENT

Almond Joy Brownie Bites

Almond Joy Brownie Bites
Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk ...
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).
Make brownies according to package directions and pour batter only half way up the liners.
Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.
Remove brownies from oven and spoon on some sweetened coconut.
Place bake in oven and continue to bake an additional 14-16 minutes.
Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

Strawberry-Banana Cheesecake Salad

Recipe for Strawberry-Banana Cheesecake Salad
Stir together:
1 bag of miniature marshmallows...
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling

Stir in
1-2 containers of sliced up strawberries
3-4 sliced up bananas
Other fruits can be substituted or added as desired
Best served chilled and same day due to nanner discoloration lol

Italian Sausage Lasagna

     12 lasagna noodles, uncooked

2 tablespoons Bertolli® Extra Light in Taste Olive Oil

1 package (16 ounce) JOHNSONVILLE® Italian Ground Sausage

1 medium onion

2 cloves garlic, chopped

1 jar (24 ounces) marinara sauce

4 cups ricotta cheese

1 large egg

½ cup KRAFT Grated Parmesan Cheese

2 cups fresh spinach, lightly packed and chopped

2 cups mozzarella cheese, shredded

1 teaspoon dried oregano                              

Directions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
2. In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wooden spoon, until no longer pink
3. Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
4. Add marinara sauce to the sausage mixture and set aside.
5. In a medium bowl, blend ricotta cheese, egg, ¼ cup of the KRAFT Grated Parmesan Cheese and the chopped spinach; set aside.
6. Coat a 9x13 inch baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
7. Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and finish with the remaining ¼ cup of KRAFT Grated Parmesan cheese. Sprinkle with oregano.
8. Sprinkle with oregano.
9. Preheat oven to 350°F and bake for 45 minutes until hot and bubbly.
10. Let stand 10 minutes before cutting.

Cherry Cheesecake

Ingredients
1 can cherry pie filling
1/2 cup butter
...

16 ounces Sour Cream
8 ounces Cream Cheese
16 ounces marshmallows
2 regular size keebler ready graham pie crusts ( save plastic as cover)
Directions
1. In med-large bowl mix together sour cream and cream cheese until smooth and set aside.
2. On stove top melt stick of butter and mix in marshmallows little at a time until smooth.
3. Quickly add marshmallow mix into the sour cream/cream cheese mix and quickly mix those together.
4. Pour equal amount of cheesecake into each of the ready pie crusts. Cover the pies with the plastic that came with the pie Place in fridge overnight.
5. Once pie is firm you may top with cherry pie filling or any other fruit you may want to top pie with

Punch Bowl Cake

Punch Bowl Cake
Grandma's Recipe!
This recipe is easy, delish, and always a hit! I promise!
...

Ingredients:
1 18.25 oz. package yellow cake mix and all the ingredients that make the cake (or homemade recipe)
1 20 oz. can crushed pineapple, drained (I just drain a little bit)
1 5 oz. package instant vanilla pudding mix (or 3 cups homemade custard)
1 21 oz. can Strawberry Pie Filling or Cherry (or fresh strawberries)
1 16 oz. pkg. frozen whipped topping, thawed (or homemade whipped cream)
Directions:
Prepare the cake mix as directed by the package directions.
Bake in a 9x13 inch pan, or two 8 inch round pans. Cool the cake; set aside.
Prepare the vanilla pudding according to package directions; set aside (if making homemade custard, let it cool completely).
Crumble the cake in large chunks into the bottom of the punch bowl.
Spoon the pineapple over the cake, pour the pudding over the pineapple, spoon the strawberry pie filling over the pudding, then top with the whipped topping.
Place in the refrigerator for 2 hours or overnight. Serve cold.

Pizza

Watermelon Cake

Ingredients:
Whipped cream or Coconut Whipped cream (Paleo Version)
1 Large Wat...ermelon cut in a circle like a cake
Blueberries
Raspberries
Almonds

Instructions:
Cut your watermelon based on the photo tutorial in the post.
Pat the watermelon down with wipes to dry it.
Frost it with whipped cream
Add Almonds to the side
Decorate the top with fresh fruit of your choice. I like raspberries and blueberries

Shrimp Avocado Salad

Shrimp Avocado Salad from Add a Pinch

Ingredients:

2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces...
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste

Outback Steakhouse Blooming Onion

Batter

• 1/3 cup cornstarch
• 1 1/2 cups flour
• 2 teaspoons garlic, minced
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon pepper
• 24 ounces beer
• 4 vidalia onions (I use walla wallas here in Calgary)

Seasoned flour

• 2 cups flour
• 4 teaspoons paprika
• 2 teaspoons garlic powder
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne

Creamy Chili sauce

• 1 pint mayonnaise
• 1 pint sour cream
• 1/2 cup tomato chili sauce
• 1/2 teaspoon cayenne

Outback Dipping Sauce

• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons creamed horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1 dash black pepper
• 1 dash cayenne

Directions:

1. Alrighty-forthe seasoned flour
2. Combine flour, paprika, garlic powder, pepper and cayenne-mix well.
3. Creamychili sauce
4. combine mayo, sour cream, chili sauce and cayenne-mix well.
5. Dippingsauce
6. Blend everything together well and let sit for 2 hours-refidgerated- or overnight.
7. Andfor the batter
8. Mix cornstarch, flour and seasonings until well blended.
9. Add beer and mix well.
10. Cut about 3/4 inch off top of onion and peel.
11. Cut into onion 12-16 vertical wedges but do not cut through bottom root end.
12. Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).
13. Dip in seasoned flour and gently shake to remove excess.
14. Seperate peatls to coat thoroughly with batter.
15. Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.
16. Turn over and fry 1 1/2 minutes more or until golden brown.
17. Drain on paper towels.
18. Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.
19. Serve hot with chili sauce and dipping sauce.

Applesauce Cookies with Carmel Frosting

Applesauce Cookies with Caramel Frosting

 

Print

Super soft cookies exploding with amazing flavor!

Author: Nikki

Recipe type: Dessert

Ingredients

APPLESAUCE COOKIES

• 2 cups sugar
• 1 cup shortening
• 2 eggs
• 2 cups applesauce
• 4 cups flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. cinnamon
• ½ tsp. cloves

CARAMEL FROSTING

• 6 Tbsp. butter
• ½ cup heavy cream
• 1 cup packed brown sugar
• 2 tsp. vanilla
• 2 cups powdered sugar

Instructions

Cookies

1. Preheat oven to 375 F
2. In a large bowl, sift together flour, baking soda, baking powder, cinnamon, and cloves. Set aside.
3. Cream sugar and shortening together.
4. Add eggs and applesauce and mix well.
5. Add in dry ingredients and mix until well incorporated.
6. Drop small spoonfuls of batter on greased cookie sheet.
7. Bake at 375 F for 8-10 minutes.
8. While cookies are cooling, prepare frosting.

Caramel Frosting

1. In a medium saucepan over medium heat, combine butter, heavy cream and brown sugar.
2. Cook, stirring occasionally until mixture just begins to boil; remove from heat and stir in vanilla. Let cool, then stir in the powdered sugar.
3. Spread frosting over cookies

Lazy Cake Cookies

Snickers Caramel Apple Salad

** Snickers Caramel Apple **
Ingredients:
...

6 regular size Snickers Candy Bars
4 medium apples I used Red Delicious
1 (5.1 oz.) package Vanilla Instant Pudding dry, do not prepare
1/2 cup milk
1 (16 oz.) tub cool whip thawed to room temp
1/2 cup caramel ice cream topping
Instructions:
Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.
Chop up apples and Snickers into bite size pieces.
Stir chopped apples and Snickers into pudding mixture.
Place in a large bowl and drizzle with caramel ice cream topping.
Chill for at least 1 hour before serving.

Easy Apple Dumplings

Easy Apple Dumplings
Ingredients
2 (8 ounce) cans crescent rolls
2 sticks butter...
1½ cups brown sugar
1 teaspoons vanilla
1 teaspoon cinnamon
1 ½ cup 7 Up (or other lemon soda)
2 Apples

Instructions
Butter a 13 x 9 inch baking dish.
Preheat the oven at 350 F.
Peel and core apples, than cut each apple into 8 slices
Roll each apple slice in a crescent roll and place in a buttered dish.
Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.
Pour the soda in the middle and along the edges of a pan(not over the rolls)
Bake for 35-45 minutes, or until they become golden brown.
Serve warm.
NOTE* 2 Apples to makes 16 dumplings

Farmer Casserole

Farmer Casserole
ingredients:...
6 c. frozen shredded hash browns
1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt
1/4 t. pepper

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.

Grapefruit Elixir

A few sips of this elixir, after lunch is able to burn almost half the calories which are gained during the meal.
Grapefruit is known as an antioxidant and for ...its strong antibacterial properties. It is rich in vitamin C; contain vitamins A, B, D, E, and calcium, phosphorus, magnesium, manganese, zinc, copper and iron.

Magical elixir of health and beautyvMagical Elixir For Weight Loss
Ingredients:
One large ripe grapefruit
One tablespoon of honey
Grapefruit, preferably cold (from the fridge), cut in half and remove the pulp with spoon. The pulp of grapefruit and honey put in a blender and mix until the mixture becomes smooth.
This magical elixir contains useful elements:
Pectin, which contributes to efficient excretion of excess cholesterol (if you eat grapefruit every day reduces bad cholesterol by 15.5 percent and triglycerides by 27 percent), reduces the level of insulin in the blood and stabilize metabolism.
Lycopene, which helps in fighting toxins and harmful substances in the body.
A few sips of this elixir, after lunch (wait 20 minutes after eating), is able to burn nearly half the calories gained during the meal.
Have healing effects on hypertension and cardiovascular diseases.
In addition, grapefruit contains a number of ingredients that help fight colds and proved that prevents certain types of cancer and heart disease.
**[Please check with your pharmacist or doctor if you are on medicines, as some could react to grapefruit]

 

 

Bacon Pancake Dippers

Sweet Hawaiian Crock-Pot Chicken

SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!
2 lb. Chicken tenderloin chunks
1 cup pin...eapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

Sour Cream Biscuits

Bisquick, sour cream, 7-up and butter!.... These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is:
7 Up Biscuits
4 cups Bisquick
1... cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,

Bench (moveable)

Decorative Eggs

Pallet Walkway

Dismantle a pallet, stain the wood, and lay pieces in your garden to create an elegant walking path. I absolutely love this idea!

Large Planter Tower

Apple Angel Food Cake

2-ingredient Apple Angel Food Cake

APPLE ANGEL FOOD CAKE
1 can pie filling (any flavor, I used apple)
1 box of Angel Food Cake Mix
nuts (optional)...
Preheat oven to 350 degrees F.
Mix can of pie filling with dry cake mix. {No other ingredients}
Stir until blended.
Pour in a greased/sprayed 9x13 baking dish.
Top with walnuts if desired - making this a THREE ingredient cake
Bake at 350 until done, at least 25-30.
NOTE: You can use any flavor pie filling you want, so you can make lots of variations.See More

 

Cabbage dog

Easter cupcakes

Turn your cupcakes into birds’ nests in just four easy steps.

1. Bake cupcakes using your favorite flavor cake mix and frosting.

2. Grate a chocolate bar.
...
3. Sprinkle the grated chocolate on to the frosted cupcakes.

4. Top with chocolate eggs.

TIP: Put the chocolate bar in the refrigerator for 30 minutes beforehand for easy grating

How to disamble a pallet

oldworldgarden in Recycling // 105 Comments

Here is a great pallet to use – nice thick wood and untreated

As most of you know – we love to build with pallet wood.  If you spend some time looking  - it is usually pretty easy to find a source to get them for free – and if you find the right kind – the building potential is limitless.  I thought for today’s DIY post I would show how we go about taking a pallet from its current state to great usable wood in just a few minutes
Working with pallets – the first thing we realized early on is it is nearly impossible and too time consuming to worry yourselves with pulling out the nails.  It is too easy to damage the wood with the claw and hammer or pry bar.

You can get a corded or cordless sawzall – but they are the king of dismantling pallets.

Instead, we opt for our sawzall method – which can disassemble a pallet in less than two minutes into 10 or more pieces of great usable wood.  Besides – the left over embedded nail fragments actually add a ton of character to pieces when either stained or painted.
So – 1st Tip – Invest in a sawzall.  They are the key to quickly destructing a pallet – and without damaging or splintering the wood.  Yes, it’s an expense – but the inexpensive ones will work just fine with pallets.

Throw out the little 5″ min blade and Invest in a 12″ Demo/Construction Blade. They last forever and can rip apart a pallet in a few minutes.

2nd Tip – forget about the little 5″ blade that comes with your sawzall.  That will only frustrate you.  Buy a couple of 12″ construction blades (trust me – the few bucks are worth it – and they last forever).
3rd Tip - How to disassemble. You can follow below with the pictorial below on how we do it – but in a nutshell – set it on its side and simply slice through the nails on each end. Then – head down the middle row doing the same thing and in no time you have a lot of pallet wood great for all of your crafts!  You can also click here to see some of the items we have made from re-using pallets : http://oldworldgardenfarms.com/category/recycling/
If you would like to follow along through the year and receive our weekly DIY and Gardening Posts – be sure to sign up to follow our blog via email in the right hand column of this blog, or click the link and follow us on our Facebook or Twitter pages.

First Step – take your sawzall and cut down through one side of the smaller boards all the way to the bottom

Next cut down the opposite side – followed by the middle if there is one – the boards simply fall off

Once you have the front side finished – repeat for the back side – which are usually the largest of the boards

This is what you are left with – great boards to get building with!

Planter for fence

Onion Ring Loaf with Copy Cat Outback Steak House Dipping Sauce

 Onion Ring Loaf with Copy Cat Outback Steak House Dipping Sauce

Ingredients:

4 to 6 mild white onions
1 cup milk
3 eggs, beaten
Salt
About 2 cups pancake mix
Oil (for deep frying)
Parsley (optional)
Directions of Onion ring loaf
Slice onions crosswise and separate into rings.
Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring into dry pancake mix and fry until golden brown in oil heated to 375 degrees F.
Press the fried onions down firmly, without crushing, into a Bundt pan.
Bake at 400 degrees F for 10 to 15 minutes.
Turn onto a serving plate.

Copy Cat Outback Steak House Dipping Sauce:

1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

New Orleans Style BBQ Shrimp

Ruth’s Chris New Orleans-Style BBQ Shrimp: Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5... teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter
Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.

Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

40 Freezer Meals in 4 hours

 

40 Meals in 4 Hours Crockpot Slow Cooker Freezer Cooking

5 November, 2012 by Katie 577 Comments

Freezer cooking! Have you heard about this? You spend one day preparing meals for the month to keep in your freezer so you don’t have to think about it later. The meals can either be fully cooked and just need to be warmed or they can be raw & placed into your slow cooker,  all prepped and ready to go when you need them. It saves time, money, and your sanity! I am in school full time, working part time, and still have to maintain my full time mom and wife duties as well. There are some days that I don’t even get home with the kids until 6:30 and bedtime is around 7ish. That does not leave much time to cook dinner (and for some strange reason, my kids want to eat every.single.night!). That’s where the freezer cooking comes into play. All I have to do is pull a bag out of the freezer the night before and place it in the fridge to defrost. The next morning I dump it into the slow cooker and turn it on. That’s it! Dinner (at least the main dish) will be done and ready to serve the minute we walk in the door. (Use the slow cooker liners for super easy clean up too!) How amazing is that?! I loved the idea of it so I started collecting recipes I thought might work for the freezer and that my family would eat. I finally compiled a list of 19 different meals and planned to double each one. Want to make all these recipes for your family? Go HERE for the master shopping list! (I use a 5 qt slow cooker for all of these recipes)

I created a freezer cooking pin board for the recipes on Pinterest if you’re a visual person and for easy repinning :). Go here and check it out! I will also be adding to the board so be sure to follow us!  Check out our Freezer Meals Part 2 – 20 meals in 2 hours also! (The maple dijon chicken and the balsamic glazed drumsticks are tripled to make the 40 meals!)

My sweet helper. She was home from school sick. She sure looks sick, doesn’t she? :)

Applesauce BBQ Chicken

Buffalo Chicken

Pesto Chicken (only do the chicken part of this recipe)

Maple Dijon Chicken Thighs

Cilantro Lime Chicken

Green Chile Pork Stew

Easy Pulled Pork

Mongolian Beef

Chicken Tacos

Ranch Chicken Tacos (I just added ranch dressing to this recipe)

Island Chicken

Chicken Cacciatore

Chunky Beef Stew

Beef/Chicken Fajitas

Balsamic Glazed Drumsticks

Orange Chicken

Honey Garlic Chicken

Beef Tips

Teriyaki Chicken

**some of the recipes above don’t have specific crockpot instructions – I cooked them all on low for 6-8 hours**

I happened to hit a great sale at Kroger on meat ($1.68/lb for boneless skinless breasts and thighs!!) so my total for all of the ingredients was $225. I also ended up tripling two of the recipes so my grand total of meals for the freezer was 40. Divided out, that’s $5.63 per meal(main dish)! Feeding a family of 5 with 4 of the 5 eating like adults, I am very happy with that number! I didn’t add a ton of vegetables to these meals because I am not a huge fan of super cooked veggies (it’s a mushy texture thing), so we will add fresh cooked veg to serve on the side for most of these meals! The steam bags of frozen vegetables are the best thing since sliced bread :).

I decided to take the process step by step. First I labeled all of the freezer bags. After that was done, I prepped and chopped all of the vegetables I would need.

Then, I put all of the meat into each freezer bag. Raw meat skeeves me out so I was super happy to get all of the raw meat touching out of the way at once. I was able to wash my hands a million time and bleach the counters after I finished this step ha…

Lastly, I added any remaining ingredients to each bag. I had a notebook set up on the counter with each meal and the additional ingredients so I feel that this step went pretty fast. I do admit I am not the best measurer, I tend to eyeball a lot. SO far for the meals we’ve tried- eyeballing works just fine!

After 4 hours from start to finish (clean kitchen!) I had 40 meals prepped and ready to go in my freezer. I felt so accomplished! We have eaten many of the meals since then and so far they have all been big hits! I can’t tell you how wonderful it is to come home at 6:30 (with the house smelling delicious, by the way), pop a steamer bag of veggies in the microwave and have dinner on the table in less than 10 minutes. This whole experience has made evenings so much less stressful. I will definitely be making this a regular thing in our house.

To view the entire 40 Meals/4 Hours Recipe Collection with photos, click HERE!

**EDIT** First I want to thank all of our readers- I am thrilled that there are so many people excited about this post. I have been asked many many times for a master shopping list for these recipes and a wonderful reader took the time to make the list for me! Go HERE for a shopping list for all 40 recipes! 

Check out our 20 Meals/2 Hours Crockpot Freezer Cooking Collection also!  All new recipes!

Crockpot Applesauce BBQ Chicken

Recipe from: Applesauce Barbeque Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 t ground pepper
• 2/3 cup chunky applesauce
• 2/3 cup BBQ sauce (I used Brown Sugar/Hickory)
• 2 T brown sugar
• 1 t chili powder

Instructions

1. Spray Crockpot with non-stick cooking spray, or use a Crockpot liner for easy clean-up.
2. Place chicken breasts on bottom.
3. Mix all remaining ingredients together, and pour over chicken.
4. Cook 6-8 hours on low setting. Serves 4.

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Buffalo Chicken

Ingredients

• 3-4 chicken breasts (I used 3 because they were huge)
• 1 12 ounce bottle of hot sauce (I like Pete's)
• 1/2 package of dry ranch dressing (1 ounce)
• 2 tbsp of butter

Instructions

1. Spray your crock pot with non-stick cooking spray
2. Place chicken in (I used mine frozen)
3. Mix the hot sauce with the ranch mix and pour over chicken
4. Cook on low for about 6-8 hours
5. 1/2 hour before serving add butter and shred chicken.
6. Serve on rolls for a delicious sandwich (I topped mine with Ranch Dressing)

Crockpot Garlic Pesto Chicken with Pasta in a Tomato Cream Sauce

Adapted from: Garlic Pesto Chicken with Tomato Cream Penne

Ingredients

For the Chicken
• ¾ bottle of Lawry's Herb and Garlic Marinade with lemon juice
• 3 T of pesto
• ¼ c olive oil
• 3 boneless chicken breasts
For the Sauce
• 8 ounces of of pasta
• 2 tablespoons of olive oil
• 2-3 cloves of chopped garlic
• 3 T of pesto
• 1/2 c of chicken broth
• 8 ounces of tomato sauce
• 1 c of half and half cream
• 2 T flour
• salt and pepper to taste

Instructions

For the Chicken
1. Cut chicken into 2" pieces
2. Pour Lawry's marinade, olive oil and pesto on the chicken pieces
3. Marinate over night if you have time
4. Toss it in the crockpot on low for 6-8 hours
For the Sauce
5. Get the pasta cooking
6. Heat the olive oil and the garlic and saute lightly
7. Add the pesto and chicken broth until it has cooked down
8. Add tomato sauce and then the half and half
9. Simmer for 5 minutes.
10. Add the pasta in
11. Add flour one T at a time if the sauce is too thin for you liking
12. Serve with chicken on top of the pasta

Crock Pot Maple Dijon Chicken Thighs

Ingredients

• 6-8 Chicken thighs
• 1/2 C Dijon Mustard
• 1/4 C Maple Syrup
• 1 T Rice Wine Vinegar
• 1 can of Sliced Mushrooms, drained
• 1 onion sliced

Instructions

1. Spray crock pot with non-stick cooking spray
2. Place chicken in crock pot
3. Mix together mustard, syrup, vinegar and pour over chicken
4. Top with mushrooms and sliced onion
5. Cook on low for 6 hours

Slow Cooker Cilantro Lime Chicken

Yield: 6-8 servings

Inspired by Ring Around the Rosies

Ingredients

• 6 chicken breasts
• 3 Tbs olive oil
• 2 limes, juiced
• 2 cups cilantro
• 24 oz bag of frozen corn (can be less depending on preference)
• 4 minced garlic cloves
• 1 finely chopped red onion
• 2 cans of black beans, rinsed
• 2 t cumin
• 2 t chipotle powder
• salt/pepper to taste
• *1/2 c water or chicken broth for freezer meal.
• Split everything into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: cook on low 8 hours or high 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Instructions

1. If making for freezer meals, split everything evenly into two large freezer bags.
2. Close bags, label and give a good shake to get everything mixed. Place in freezer until ready to prepare.
3. Cook on low for 8 hours or high for 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Crockpot Green Chile Pork Stew

Serving Size: 6

Adapted from: Skinny Taste

Ingredients

• 2 lbs boneless pork loin roast, fat chopped off
• 2 T olive oil
• 2 T all-purpose flour
• 3/4 c chopped onion
• 2 four ounce cans green chiles
• 2 t chopped jalapeno (I did 3 to make it a bit more spicy)
• 10 oz can diced tomatoes and green chilies (whichever heat you prefer)
• ½ c chicken broth
• 1 T cumin
• ½ t garlic powder
• Salt and pepper to taste

Instructions

1. Cut pork into 2-inch pieces
2. In a skillet add the olive oil and heat then toss in the pork and brown on all sides
3. Add one tablespoon of flour at a time and cook a little between each one
4. Add the pork and the rest of the ingredients to the crock pot
5. Cook on high for 5-6 hours, if frozen 7-8 hours
6. ***If you are making it for a freezer meal skip the browning and just toss everything into your freezer bag.

Crockpot Easy Pulled Pork

Ingredients

• 5-6 lb pork roast (boneless or bone in, either works!)
• 2 onions, thinly sliced
• 3 cloves garlic, minced
• 2 cups broth (beef, chicken, or vegetable)
• salt & pepper

Instructions

1. Placed the sliced onions in the bottom of the crockpot.
2. Place the roast on top on the onions
3. Put the garlic, salt, and pepper on top.
4. Pour broth over roast.
5. Cook on high for 6-8 hours, or until it's falling apart and easy to shred. Enjoy!
6. **If you are freezing this recipe, just dump all the ingredients into the freezer bag and freeze. Allow to thaw overnight in the fridge, then just dump in the crockpot and cook :)

Easy Crockpot Mongolian Beef

Recipe adapted from All Recipes

Ingredients

• 1 lb. stew meat
• 2 tsp. olive oil
• 1 onion, thickly sliced
• 1 tbsp. minced garlic
• 1/2 cup soy sauce (I used wheat free tamari)
• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 tsp. fresh minced ginger
• 1/2 cup hoisin sauce (I used The Wizard's brand gf)

Instructions

1. Freezer directions- dump all ingredients into a labeled freezer bag, seal, mix up, freeze flat. It's as easy as that!
2. When you're ready to cook- take the bag out of the freezer the night before and let it defrost in the fridge. The next morning dump the bag into the crockpot and cook on low for 6-8 hours. If you're going to be longer just add a bit more water so it doesn't dry out. Serve with fresh slice green onions and rice. Yum!

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Crockpot Chicken Tacos

Ingredients

• 1 chicken taco seasoning packet or use your own homemade seasoning
• 6 frozen tenderloins or 3 frozen breasts (use fresh too and it takes 2-3 hours less)
• 2 c fresh pico de gallo
• ¼ c of olive oil
• ¼ c water

Instructions

1. Take 1 chicken taco seasoning packet or use your own homemade seasoning and cover the bottom of the crockpot
2. Lay 6 frozen tenderloins or 3 frozen breasts on top of the seasoning.
3. Take cover chicken with pico. We use our store's hot variety fresh pico but, do adjust for your palate. You can use a can of Rotel, salsa or make your own, but fresh almost always tastes better.
4. Pour the olive oil and water over the top of everything. Do not stir.
5. If frozen should take 6 hours on high, fresh less time.
6. Shred chicken and then put back in crockpot for 30 minutes.
7. Serve on tortillas with sour cream, cheese and a squeeze of lime.

Island Chicken

Adapted from: Annie's Eats

Ingredients

• 6 skinless chicken breasts
• 3 T of lemon juice
• Zest of 1 lemon
• 2 cloves of garlic diced
• 2 t of dried oregano
• 2½ t of soy sauce
• 1/2 c of vegetable oil
• 1/2 c of chicken stock
• salt and pepper to taste

Instructions

1. Mix all the ingredients, except the chicken broth in a bowl and marinade overnight.
2. Pour the marinaded chicken and ingredients into the crock pot, add the chicken stock and cook on high for 4-5 hours

Chunky Beef Stew

Yield: 4 servings

Inspired by Hearty Beef Stew

Ingredients

• 1 lb stewing beef
• 2 T olive oil
• 4 c beef stock
• 1 c chopped onion
• 1 c chopped celery
• 3 peeled and chopped carrots
• 2 white potatoes
• 1 28oz can diced tomatoes
• ½ t rosemary
• ½ t thyme

Instructions

1. Brown the beef and vegetables in a pot with some olive oil before tossing into the slow cooker
2. Add the rest of the ingredients and cook on low for 6 hours or until meat is tender
3. Season to taste and serve

Crock-pot Fajitas

Ingredients

• 1 large onion cut into 1/2 in strips
• 1 green bell pepper cut into 1/2 in strips
• 1 red bell pepper cut into 1/2 in strips
• 2 lbs boneless sirloin steaks or 2 lbs boneless skinless chicken breast cut into strips (not too thin)
• 3/4 cup water
• 2 tbsp. red wine vinegar (I just used regular vinegar)
• 1 tbsp. lime juice
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. cayenne pepper
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1/2 tsp. garlic powder

Instructions

1. Place onion and pepper strips in bottom of crock-pot. Place meat on top.
2. Mix water, vinegar, lime juice, and spices and pour over meat/pepper mixture.
3. Cook covered on low for 6-8 hours
4. Place on warmed tortilla, top with lettuce and cheese. You could also top with sour cream, guacamole, pico de gallo, or cilantro. Serve with Spanish rice and enjoy!

Crockpot Balsamic Glazed Drumsticks

Recipe adapted from Mark's Daily Apple

Ingredients

• 8 chicken drumsticks
• 3 tablespoons coconut oil (olive oil would work too!)
• 1/2 cup balsamic vinegar
• 3 tablespoons tamari (or soy sauce if you're not GF)
• 1 tablespoon honey

Instructions

1. Put all ingredients into a ziploc bag and you can either freeze for a make ahead meal or let marinade overnight
2. The next morning just dump it all in the crockpot and cook on low for 6-8 hours.
3. Enjoy!

Crock Pot Orange Chicken

Ingredients

• 1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
• 3 T fat (Original recipe calls for Coconut oil I used Olive Oil)
• juice of 2 oranges
• zest from 1 orange
• 1/4 C of Orange Juice
• 1 t fresh ginger
• 3 T Soy Sauce
• 2 T sriracha
• Chopped Peanuts (low or no salt) for topping

Instructions

1. Spray Crock Pot with non stick cooking spray
2. Place cut chicken into crock pot
3. Mix the rest of the ingredients together except for peanuts and pour over chicken
4. Cook for 4-6 hours on low
5. Serve with Stir Fried Veggies or rice or both! and top with chopped peanuts

Crock-Pot Honey Garlic Chicken

Ingredients

• Chicken ( I used 3 leg quarters and 2 drumsticks so all the kids wouldn't fight over the drumsticks)
• 5 garlic cloves chopped
• 1 tsp. oregano
• 3/4 cup soy sauce
• 1/4 cup ketchup
• 1/2 cup spicy honey bbq sauce
• 1/3 cup honey
• pinch of salt
• dash of pepper

Instructions

1. Place Chicken in Crock-Pot.
2. Mix spices, soy sauce, ketchup, bbq sauce, and honey. Pour over chicken.
3. Cook on low 6 hours.
4. I split the leg quarters but you don't have to.
5. ***If freezing, place all ingredients in gallon-sized freezer bag. Thaw overnight & dump into Crock-Pot, cook on low 6 hours.***

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Crockpot Beef Tips & Gravy

Yield: 4 servings

Recipe From The Country Cook

Ingredients

• 1 1/2 lbs cubed beef (stew meat)
• 1 packet Dry Onion Soup Mix
• 1 can Cream of Mushroom Soup (although Cream of anything will work)
• 1 14 oz. can beef beef broth or stock
• Salt & Pepper

Instructions

1. Add beef cubes to Crockpot, season with salt & pepper.
2. In bowl combine soup mix, soup & broth, stir to combine.
3. Dump mixed ingredients over top of beef, stir.
4. Cook on low 6-8 hours.
5. ***If you are freezing, dump all ingredients into gallon sized freezer bag***

Crockpot Teriyaki Chicken

Yield: 4 servings

Ingredients

• 4 boneless skinless chicken breasts
• small bag of baby carrots
• 2 20 oz cans of pineapple, undrained
• 4 garlic cloves, chopped
• 1 medium red onion, cut into chunks
• 1 cup Teriyaki Sauce (I used Sweet Baby Ray's)

Instructions

1. Add all ingredients into Crockpot
2. Cook on low temperature 6-7 hours.
3. ***If freezing, dump all ingredients into gallon sized freezer bag***

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