Tex-Mex Chicken

I think this has got to be the BEST chicken recipe I have ever made. D raved and raved about it. I wish I could take credit for it but all I did was dump the stuff in the crockpot. And yes, this is from my favorite cookbook, The Busy Mom’s Crockpot Cookbook.

1 15oz can black beans, rinsed and drained
2 11oz cans Mexicorn, drained
1 cup thick and chunky salsa
1-1/2lbs boneless, skinless chicken breasts
1 cup nonfat shredded cheddar cheese

Combine beans, mexicorn, and 1/2 cup salsa in crockpot and mix well. Top with chicken breasts and pour the remaining 1/2 cup of salsa over top. Cover and cook on low for 5-6 hrs or high for 2-1/2-3 hrs. Sprinkle cheese on top and cook for the remaining 10 mins or until melted.

**I did not use the cheese. I think it would be a lot better with it, but it tasted just fine without it. I also think that next time I may only use one can of corn instead of both of them.

Yummy Yummy, in my Tummy!

I made another new recipe out of my current favorite cookbook (The Busy Moms Slow Cooker Cook Book). It smells good, but then again a lot of things that cook all day in a slow cooker smell good, but it tastes even better.

Saucy Pork Chops

1 28oz can crushed tomatoes with garlic, do not drain
1/2 cup frozen chopped onions, thawed and drained
1/2 cup + 2 TBS brown sugar
2 TBS vinegar
2 TBS dark corn syrup
2 tsp garlic powder
1 tsp chili pepper
1-1/2 lbs pork chops (with bone)
3 cups cooked rice

Put tomatoes, onions, brown sugar, vinegar, corn syrup, garlic powder, and chili powder in the crockpot and mix well. Add pork chops and cook on low for 6-7 hours. Last 1/2 hour add rice.

**I used boneless by mistake. I wasn’t thinking when I defrosted them yesterday. Still good but I think they would be better with bone in pork chops. Also, I think next time I will not add the rice. Just serve it with rice.

Enjoy!

4th of July Cake

It didn’t seem right to post this on the other two posts about being sick…doesn’t seem to go together very well!

Anyhoo, this is the cake that I made for our 4th of July BBQ that we went to at a friend’s house:

cake

For the cake part, I bought a lemon flavored cake mix at Meijer and made the cake according the package directions using a 13 x 9 pan. Be sure to really grease the pan well. I like to use Wilton Cake Release.

Frosting

1 cup granulated sugar
1/2 cup shortening
1 stick butter
2/3 cup milk
3 TBS flour

1. Beat the granulated sugar, shortening and butter together until creamy (takes a LONG time).
2. Warm the milk in the microwave to just more than room temperature. The warmer, the better…but not hot.
3. Add a little bit of flour to the mixture and beat. Then add some milk and beat. Alternate until the sugar is dissolved.

**I used a dairy free butter (not margarine) and vanilla flavored soy milk.

I made the cake the day before and frosted it the day of the party. One thing I would have done differently is to cut the strawberry halves in half again. They were too large and I was unable to make the cake an authentic flag with the appropriate amount of stripes.

Enjoy!

Oatmeal Cookies to Die For!

I found this recipe when my daughter first started having issues with dairy. I never imagined that it would be such a hit! And talk about a nice ego boost when you are specifically asked to bring this item to EVERY get together and they are the first thing to go!

1 cup margarine or butter, softened**
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups flour
1 tsp baking soda
2 tsp cocoa
1/2 tsp salt
3 cups oats, uncooked

1. Preheat oven 350.
2. In a large bowl, beat together butter and sugars until creamy
3. Add eggs and vanilla and beat well
4. Add combined flour, baking soda, cocoa, and salt; mix well
5. Stir in oats. Drop onto ungreased baking sheet
6. Bake 8-10 mins (I do 9 mins)

**I use crisco instead of butter or margarine.

Enjoy!

White Chocolate Chex Mix

This is a HUGE hit with both kids and adults. When I was in college and some Professors had potlucks on the last day of class, I would bring a HUGE bowl of this and it was always gone right away. I usually left out the peanuts because I don’t like them (haha) and one of my classes we had a peanut allergy.

You could make this holiday specific too. Red and green M&M’s at Christmas, pastel M&M’s at Easter, etc.

White Chocolate Chex Mix

3 cups Rice Chex
3 cups Corn Chex
3 cups Cheerios
3 cups Pretzels
2 cups Mixed nuts
12 oz M&M’s
1lb White Chocolate

Melt the chocolate. Mix with the rice Chex, corn Chex, Cheerios, pretzels, and mixed nuts. Continue to break up and mix until the white chocolate is completely dry. Add M&M’s. Store in an air tight container.