Happy Halloween!

No recipe today, I just had to share this cuteness :)

 

 

Hope that everyone has a safe and happy Halloween!

Chicken Ranch Teriyaki (Bacon Cheese Chicken)

So this is one of our favorite crockpot meals, and it is super duper easy.  We call it chicken ranch teriyaki, but the original recipe is called Bacon Cheese Chicken.  You can find the original recipe here, and I follow it pretty closely.  This is really good.  Owen gave it a 7, Aaron and I gave it a 9, and Noah gave it a perfect 10.  This is worth the calories, which are kind of high, about 300 per serving, and the servings are small, but so great!

Here's how I make it.

Chicken tenders (we use 5-6, use how many will feed your family)
1/2 c ranch dressing (the sauce, not the packet)
1/4 c teriyaki sauce
4 slices thick cut bacon, cooked and crumbled
1 c grated cheese

Spray your crock.  Place chicken in bottom, then mix ranch and teriyaki and pour over chicken.  Put cheese and bacon on top.  Cook on low for 3-4 hours, or longer if using thicker cuts of meat or bone-in meat. 

We ate this with broccoli and rolls, super yummy!

Pumpkin Banana Breakfast Cake

We had this pumpkin banana breakfast cake the other morning, and it is not really very much like a cake.  It's very healthy, and easy to make, and definitely not very sweet.

I didn't add the oil to the batter, I just added a little more banana and more pumpkin, so the calories on this are astonishingly low.  For 1/16 of the total, the calories are only 130.  I used hazelnuts instead of walnuts, not surprising, and blended my hazelnuts with the sugar, but other than that I followed the recipe.
 FOR THE CAKE:
¾ cups Oat Flour
1 cup Whole Wheat Flour
1 teaspoon Baking Soda
½ teaspoons Baking Powder
½ teaspoons Table Salt
1-½ teaspoon Cinnamon
¼ teaspoons Cloves
¼ teaspoons Ginger
⅛ teaspoons Nutmeg
2 Bananas, Mashed
1 cups Pumpkin Puree
⅓ cups Maple Syrup
¾ teaspoons Vanilla Extract
1 Tablespoon creamer, I used creme brulee flavor
FOR THE STREUSEL TOPPING:
⅓ cups hazelnuts, Ground Into Flour
¼ cups Rolled Oats
¼ cups Oat Flour
½ Tablespoons Sugar
½ Tablespoons Maple Syrup
½ Tablespoons Olive Oil

Preheat the oven to 350 F and lightly grease an 8×8” pan.
In a large bowl, combine all dry ingredients (flour through nutmeg). In a separate bowl or measuring cup, whisk together the mashed bananas, pumpkin, syrup, vanilla extract and creamer. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
Scrape the batter (it will be super thick) into the pan and smooth the top.
Add all of the streusel ingredients to the bowl and stir until everything is evenly coated. Sprinkle the mixture over the cake and press it lightly into the batter using your hand.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly under your finger instead of sinking in. Remove it from the oven and set pan on a rack. Let it cool slightly and serve warm.
Store leftover cake in a refrigerated, sealed container.
We ate ours warmed up with a little cream over the top.  This sounds strange, but my Grandpa used to eat cake this way all the time, and it really does taste great.  Anyway, Owen and I gave it an 8, and Noah gave it a 9. 

Crock Pot Chicken Stuffing Dinner

So this is so super easy, and it's nice because you can use canned food for everything.  If you haven't been to the store in a while, like I haven't, this is great, because you can just throw everything in a pot.  You can use fresh chicken, or canned like I did this time.  It's a little better with fresh chicken, obviously, but again, this works and my family really likes it. 

1 box stuffing mix
3 T butter, cut up
1 2/3 c warm water
1 lb chicken, fresh or canned (rinsed if canned)
1 can cream of mushroom soup
1/3 c evaporated milk
1/2 c french fried onions
1 can green beans, rinsed

Mix together the chicken, soup, milk, onions, and green beans.  Pour the stuffing mix over the top, then pour water and place butter on top.  Cook on low for about 2-3 hours if using canned chicken, 3-5 hours if fresh chicken.

Owen, Aaron and I gave this an 8, and Noah gave it a 7.  As I said, we like this better when it uses fresh chicken, we all gave this a 9 with fresh.  Season more if you wish.  The calories are about 370 for 6 servings.  Anyway, this kind of meal is so simple and easy, and I'm always up for something that makes it easy for me ;).

Crockpot Mashed Potatoes

I love crockpot mashed potatoes.  They take a lot less work, and no fussing, watching, or water.  These are how I like to make them, and my family likes them too.  They aren't as fluffy as regular mashed potatoes, but the ease makes up for that small flaw in my opinion.  We give these a perfect 10, and for 1/6 of this recipe the calories are between 170 and 180.

6 yukon gold potatoes, chopped (I don't like russets, won't ever use them)
1 T olive oil
1 t salt
4 t minced garlic
rosemary or thyme
1 T butter
1/8 c cream
1/4 c milk

Place chopped potatoes, olive oil, garlic, salt and rosemary or thyme in slow cooker.  Mix and cook on low 4 hours.  Make sure potatoes are cooked through, then add butter, cream and milk, and any other spices you desire.  Whip, mash, however you like to beat the potatoes up ;).  Serve.

Oatmeal Pie

This was such a fun experiment!  Oatmeal pie sounds weird, but it really tastes good.  It is kind of like pecan pie, but I like it better because it doesn't have nearly as many nuts, and is a little less sweet, which is a good thing ;).  The calories are around 300 for 1/16 of the pie, and we gave it a 9.  It's almost healthy enough to have for breakfast :).  I found the recipe here, and made only two changes, but here's how I did it.

3 whole Eggs
½ cups Granulated Sugar
½ cups Dark Brown Sugar
¾ cups Light Corn Syrup
½ cups Butter, Melted And Cooled Slightly
1 teaspoon Pure Vanilla Extract
¾ cups Old Fashioned Oats (uncooked)
½ cups flake Coconut
2 Tablespoons All-purpose Flour
½ cups hazelnuts, chopped
1 whole Unbaked 9 Inch Pie Crust

Preheat oven to 425 degrees F. In a large bowl beat eggs until foamy. Gradually add the granulated sugar and the brown sugar. Mix well. Add the corn syrup, butter and vanilla. Mix well. Set aside.
In a small bowl combine the oats, coconut and flour. Add the oat mixture to the creamed mixture and mix until blended. Pour into a prepared un-baked pie crust. Top with chopped pecans and bake for 10 minutes at 425 degrees F. Reduce the heat to 350 degrees F and continue baking for 30 – 35 minutes. Bake until the center is set. Test by touching the pie center lightly to see if it is almost firm. Do not over bake.
Cool completely on a wire rack. Store leftovers tightly sealed in the refrigerator.  

Hamburger Gravy

This was such comfort food for us.  I started with this recipe, and went off of it a little bit.  Everyone enjoyed it, and we will have it again.  Owen gave it a 7, Aaron gave it an 8, I gave it a 9, and Noah again gave it a perfect 10.  I liked it paired with the mashed potatoes that I will share the recipe for soon.  Here's what I did for the gravy.

1/2 lb extra lean ground beef
1 T butter
3 T flour
thyme, garlic salt, onion powder to taste
2 c beef broth

Brown beef and drain grease if necessary.  Put in spices and butter, then add flour and stir well.  Add in beef broth, bring to a boil and let thicken.  Serve over mashed potatoes or baked potato as in the original recipe.

The calories for 1/4 of the total were 203, so not high in calories really.  We had this with salad and rolls.  Yummy!

Cake Mix Waffles

Cake mix waffles, what an easy thing to do.  You take a cake mix, follow the instructions on the box, and instead of baking the cake, you make waffles!  I didn't add oil, I added pumpkin instead, so it was healthier and I used up the left over pumpkin I had.  These came out pretty soft, I think because there was no oil, but other than that they were great.  Owen and Aaron gave them a 9, and Noah and I gave them an 8.  These are so easy, it is great to not have to do as much for dinner ;).  The cheese in the picture was from the scrambled eggs we had with our waffles.

Nacho Chicken Tortillas

 

2 cans (10 3/4 ounces each) Campbell's® Condensed Cheddar Cheese Soup
1 cup water                                                                               
2 cups salsa                                        
1 1/4 cups uncooked regular long-grain white rice                                                                               
1.25  pounds skinless, boneless chicken breast tendersSalt

Stir the soup, water, picante sauce and rice in a 4-quart slow cooker.  Salt the chicken and add the chicken and turn to coat.                                                    

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.  Remove the chicken to a cutting board.  Using 2 forks, shred the chicken.  Return the chicken to the cooker and stir.

                                                                                                               

 

So I bought some cheddar cheese soup for a recipe I planned on making, and then I didn't want to make that recipe, so I had condensed cheddar cheese soup sitting around.  Enter google search :).  Here is where you can find the original recipe.  I found this, thought it sounded great and easy, and we made it.  Noah gave it a perfect 10, Owen gave it a 5 because he thought it was too spicy, and I gave it a 9.  The rice could've been a little less well done, but other than that I thought it was awesome.  For 1/12 of the total, which is a ton of food, the calories are 180.  I think it would be better split into 24 helpings.  Anyway, this turned out well, and I'm glad I didn't try the nacho cheese soup.  Mexican and soup just doesn't appeal to me, although I know lots of people like it like that.

Texas Trash Warm Bean Dip

So here is the recipe for Texas Trash Bean Dip that I posted before, and although really good, I think it could be better.  This has 335 calories for 1/12 of the 13x9 dish, and is tasty, but Aaron and I both thought it needed more spice.  I think some salsa added, and less cream cheese in the recipe would really make this better.  Anyway, the recipe is


Texas Trash Warm Bean Dip
...

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
Super easy, but again, it needed more flavor.  Aaron and Owen gave it a 7, I gave it an 8, and Noah gave it a 9.  I will make it again with the changes I suggested, we'll see how we like it better.

Pizza Lasagna

Crockpot lasagna is a great way to make lasagna easy and fast.  We love it that way, and although it doesn't make nice little squares like you get when you bake it, it is still delicious.  I found the original recipe I started from here, but we like it better how I make it now.  This is a perfect 10 from everyone!

Crockpot Pizza Lasagna

6 ready to bake lasagna noodles
12 oz Italian sausage
24 turkey pepperoni slices
24 oz marinara sauce (or a little more)
2 T water
Italian seasoning, Garlic Salt, Onion Powder, other spices to taste
3 c Mozzarella cheese
1/2 c Parmesan cheese
15 oz ricotta cheese
2 T prepared pesto

Grease slow cooker.  Mix ricotta with pesto.  Place 2 lasagna noodles in bottom of slow cooker (break to fit).  Brown the sausage and add spices to taste.  Pour half  of the sausage over the noodles.  Place half of the pepperoni slices over the sausage.  Cover with 1 c of sauce, 1 T of water, and 1/2 of ricotta, then top with 1 c mozzarella cheese.  Repeat this, then top with the last 2 noodles, 1 c of sauce and 1 c of mozzarella cheese and 1/2 c of parmesan cheese.  Cook on low for 3-5 hours.  Serve.

This is so good, and we have it once a month.

Ding Dong Cake

So we tried this Ding Dong Cake the other day when we had friends over, and it was super duper good, and really tasted like a Ding Dong!

 

The original recipe I posted before, but here it is again.

 

Ding Dong Cake

1 box devils food cake mix
8 oz. cream cheese softened
3 c powdered sugar...
1 stick butter softened
8 oz. cool whip
1 tub milk chocolate icing

Prepare and bake cake as directed on box. (2 round cake pans)

Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip.

After cake is completely cooled split layers spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing.  Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers.

I made the cool whip layer just like it says to, but I decided I wanted to make the cake as moist as possible.  I started with this recipe, and adjusted it to my needs.  Here's what I did.

1 box Chocolate Fudge Cake Mix
1 small box chocolate pudding
6 T vegetable oil
1/2 c skim milk
4 eggs
1/2 c plain yogurt
15 oz canned pumpkin
2 c semi-sweet chocolate chips

Grease and flour 2 9 inch cake pans.  Preheat oven to 350.  Mix all ingredients together, then pour evenly in the two pans.  Bake for 30-40 minutes.  Cool completely.

This was super good, and not very difficult.  The filling is so delicious as well.  I used store bought frosting, because I was trying to make things easy, but using your own favorite chocolate frosting recipe would work even better (because of the consistency).  Happy day!
I gave this a 9, Owen gave it an 8, because it is super rich, and Noah gave it a perfect 10.



Texas Trash Warm Bean Dip

I saw these on Facebook and want to make sure I can find them again.  We are trying the bean dip next week, can't wait!

Texas Trash Warm Bean Dip
...

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
Delicious
Ding Dong Cake

1 box devils food cake mix
8 oz. cream cheese softened
3 c powdered sugar...
1 stick butter softened
8 oz. cool whip
1 tub milk chocolate icing

Prepare and bake cake as directed on box. (2 round cake pans)

Filling: Mix and cream the butter and cream cheese. Add powdered sugar and fold in cool whip.

After cake is completely cooled split layers (TIP: you can place the uncut cakes on plates in a freezer for about 30 minutes to make a cleaner cut, then use unwaxed dental to pull through the layer and make a wonderful even cut.) and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. Now, if you have any filling left over you can mix it with the icing. It’s what i did. Then ice entire cake with the chocolate icing. You will be able to put a thick layer of filling between the layers


Cream Cheese Stuffed Pumpkin Cookies
Makes 12-14

3 cups AP Flour...

1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling

1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece

Are you ready for Halloween?

VAMPIRE COOKIES

Ingredients
1 package (18.25 ounces) refrigerated chocolate chip cookie dough or your favorite cookie recipe...

1/2 cup prepared vanilla frosting, tinted red
1 3/4 cups miniature marshmallows
48 slivered almonds

Instructions
Prepare cookies as directed on package or according to your favorite recipe. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Cut each cookie in half for a total of 48 halves.
Frost the bottoms of all cookie halves with frosting. Place 6 marshmallow teeth around curved perimeter of 24 halves. For additional support, an additional marshmallow can be placed behind the teeth. Top with remaining 24 halves. Insert two almond slivers in between teeth for fangs. If fangs do not adhere, dip tips into frosting.

Chocolate Lasagna

INGREDIENTS

• 1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
• 6 Tablespoon butter, melted
• 1- 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 Tablespoons cold milk
• 1- 12 ounce tub Cool Whip, divided
• 2 – 3.9 ounce packages Chocolate Instant Pudding.
• 3 1/4 cups cold milk
• 1 and 1/2 cups mini chocolate chips

DIRECTIONS

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving