Wednesday, May 30, 2012

Crockpot Chicken Caesar Sandwiches

Now that the weather is warming up we are spending lots of time outdoors.  One of our favorite things to do is ride our bikes to canyon and then picnic.

Because of that, I am always on the lookout for easy picnic food that is delicious but super easy to transport and eat on a blanket.  And lets face it, something different than a ham and cheese sandwich.

I let these beauties cook all day long in the crockpot (which goes out in the garage to cook during the summer so my house doesn't heat up), added some delicious Caesar dressing and they were perfect.  So easy to transport and easy to fix for our picnic.

Crockpot Chicken Caesar Sandwiches


2 pds boneless, skinless chicken breasts ,
1/2 to 1 cup of your favorite Caesar dressing (I used Brianna’s Asiago Caesar)
1/2 cup shredded Parmesan cheese
2 tsp of dried parsley
1/2 tsp ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns

1.  Place chicken in a 3-4 quart slow cooker with 1 cup of water, cover and cook on low heat for 4-6 hours.

2.  Remove chicken from cooker using a slotted spoon, and drain all water but 1/2 cup. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.  Place chicken back in the cooker and pour back in 1/2 cup reserved water, dressing, Parmesan cheese, parsley, and pepper over the top. Stir until mixed evenly.

3.  Cover and cook on high heat for 30 minutes or until mixture is hot.  Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.  Enjoy!

Source: Chef-in-Training

Monday, May 28, 2012

Butterfinger Cheesecake Bars with a Nutter Butter Crust

 My youngest sister graduated from High School last week so me and my girls headed up to my parents for her graduation party.  We got to help bake 500 cookies and bars for her "One Smart Cookie" party.

So in the next few weeks you will be seeing lots of new cookies and bars that we tried and absolutely loved.  This one was one of my favorites.  Seriously, how could you go wrong with nutter butters, cream cheese, and butterfingers.

I have taken to keeping a stash of butterfingers in my house because you just never know when you will want to make something with them.  Everything seems to taste better with them and since they are a candy bar I "heart", why not always keep some in your house.

Of course you better keep more than you need for a recipe in case "one" of your children happen to get into your stash.  Not that ever happens at our house.  

Butterfinger Cheesecake Bars with a Nutter Butter Crust

(click here for printable version)


Crust:
16 whole nutter butter cookies
1/4 cup melted butter

Cheesecake filling:
8 oz. cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
1 egg
1/2 tbsp all purpose flour
6 fun size Butterfinger chocolate bars, finely chopped

Topping:
3/4 cup semi sweet chocolate chips

1.  Preheat oven to 325°F. Line a 9×9 square dish with foil or parchment and set aside (If you are lining your pan with foil, lightly grease with non stick cooking spray).

2.  Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs, fine and uniform. Pour in melted butter and pulse a few times to mix. Press into 9x9 pan and set aside.

3.  In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Fold butterfingers into the cheesecake mixture. Pour over top of nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

4.  Before serving, pour chocolate chips into a small bowl and microwave stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring, the residual heat will continue to melt the chocolate completely. Spread melted chocolate overtop of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.  Enjoy!

Source: Lauren's Latest

Friday, May 25, 2012

Lemon Tarts

This week is full of things that have changed my life.

Is that silly?  

Maybe but a lot of my life (like what I talk about) is defined by food I have made or want to make.  I love talking to my mom and sisters about food magazines, new recipes, fun food blogs, or what we have made recently.  It makes my day and is just my thing!  

Especially if I am having a bad or stressful day.  Creating just makes me feel better.  I have always loved this quote: "Creation brings deep satisfaction and fulfillment. We develop ourselves and others when we take unorganized matter into our hands and mold it into something of beauty" (from here).  That's how it makes me feel to make something tasty and delicious!

This creation was AHHHMAZING!  Seriously I have made these beauties 3 times in the past month (about 125 of them) and every time they were the complete hit of the party.  If you love lemon this is your thing--not kidding.  These are a must make and the best part.....they are one of the easiest things you will probably ever do!!

Lemon Tarts

(click here for printable version)

Crust:
1 1/4 cups graham crackers, crushed finely
4 tbsp butter, melted
2 tbsp sugar

Filling:
1 can sweetened condensed milk
4 egg yolks
2/3 cup lemon juice

1.  Preheat oven to 350°F and line muffin pan with cupcake liners.  Set aside.

2.  In a small bowl combine graham crackers (I used my food processor to make the crumbs fine), butter, and sugar until completely combined.  Place about 2 tsp of crumbs in bottom of each muffin cup and press down to make a flat bottom.  Repeat until crumbs are gone.  Bake for 10 minutes.

3.  While crust is baking, in large bowl combine sweetened condensed milk, egg yolks, and lemon juice, whisking until completely combined and smooth.

4.  When crust is done, remove from oven and carefully fill each muffin cup 2/3 full with filling.  Bake again for 15 more minutes.  Remove from oven, let cool completely and top with whip cream if so desired.  Good luck not eating the entire pan and enjoy!

Source: Kelly Neil

Wednesday, May 23, 2012

Best Breadsticks EVER!

 I think my life has changed!

Seriously.

I have tried many breadstick recipes in my life and most of them have been okay. Good but not great.  When we had family over several weekends ago I wanted to do something a little different than french bread to go with our spaghetti.  I have had this beauty pinned for a while so I thought I would give it a try. 

OH....MY...WORD  they were heaven.  I made two jelly roll pans full and they were gone within 10 minutes.  Everyone absolutely loved them and they were amazing.  I have since made them several times and you just might be tempted to cut out some of the butter, but don't do it (I tried just so you know and it definitely makes a difference!).

Best Breadsticks EVER!

(click here for printable version)

3 1/2 cups flour
2 tbsp sugar
1 tsp salt
1 tbsp yeast
1 1/2 cups water
1/2 cup butter
Parmesan cheese
garlic salt
parsley flakes (optional)

1.  Combine water, yeast, and sugar in bowl of a stand mixer that is fitted with a dough hook.  In medium bowl combine flour, and salt.  Once yeast is bubbly, add dry ingredients and knead for 2 minutes.  (If dough is super sticky add small amounts of flour until dough stops sticking to sides). Let rise 20 minutes.

2.  While dough is rising, preheat oven to 400°F.  Melt cube of butter, and pour onto cookie sheet (I use a jelly roll size). Sprinkle the butter with garlic salt and Parmesan cheese.

3.  Once dough has risen, roll the dough into a rectangle the size of the cookie sheet, and use a pizza cutter to cut into 12 one inch wide strips. Double the long pieces of dough in half, and twist to form the bread stick.  Roll each bread stick around in the butter in the pan until completely covered. When all bread sticks are arranged in the pan, sprinkle tops with a little more garlic salt and Parmesan cheese. Don't be shy, get 'em good! Add parsley if desired.

4.  Bake for 12-15 minutes or until they start browning.  Remove and enjoy!  This makes 12 large bread sticks, or 18-24 smaller bread sticks.

Source: Grateful Belly

Monday, May 21, 2012

Monster Magic Bars

 When I saw this recipe I knew I needed to make it quickly.  You see I have a special place in my heart for monster cookies and magic bars, but mostly monster cookies.

Growing up we would always have my dad's family reunion at our house (you know everybody wanted to come back to the family farm).  It would get super chaotic, in a good way, especially since I have 80 first cousins.

I remember vividly going grocery shopping with my mom and buying the groceries for all the meals we were going to have.  It was mind boggling to me to buy that much food (I remember it being 5 carts of food!  Is that right mom?).

Anyway, my mom was always in charge of the monster cookies.  It was something everyone counted on and she was famous for those beauties.  We would make them several weeks ahead of time and freeze them but can you imagine the amount of cookies we had to make for over 100 of us?

The monster cookie batch is huge anyway and we would at least 4 times it.  I remember with fondess mixing everything up in this huge silver bowl and stirring until I thought my arm was going to fall off and then baking them all....day....long!

Boy were those cookies delicious though.  Then when I saw this version, way faster and easier, I thought what a perfect way to combine two of my favorites desserts.

Monster Magic Bars

(click here for printable version)


9 full graham crackers
4 tbsp butter
1 can sweetened condensed milk
3/4 cup oats
3/4 cup M&Ms
1/2 cup chocolate chips
1/2 cup peanut butter chips

1.  Preheat oven to 350°F.  Line a 9x13 pan with parchment paper and grease well.  Set aside.

2.  In a ziploc bag, crush the graham crackers using a rolling pin.  Once crushed and in pretty uniform pieces, add the 4 tbsp. butter to the bag.  Place in the microwave and heat up for about 30 seconds.  Remove from microwave, let out the air, reseal the bag, and let cool for one minutes.  After cooled "mush" the butter and graham crackers together until fully incorporated.

3.  Press the graham cracker crumbs into an even layer in your 9x13 pan.  Evenly pour the sweetened condensed milk over the graham cracker layer.  Sprinkle the oats, M&Ms, chocolate chips, and peanut chips evenly over the sweetened condensed milk and gently press in a little.

4.  Bake for 30 minutes or until browned and pulling away from the edges.  Let cool and serve.  Enjoy!

Source: slightly adapted from Something Swanky

Friday, May 18, 2012

Granny's Birthday Cake--Guest Post with Hammock Tracks

A big thanks to The Farm Girl for letting me post a recipe on this wonderful site. This past Sunday we celebrated my mother's birthday. When my wee girl heard that we were baking a cake she quickly grabbed the kitchen bar stool and drug it over to the mixer. We were both quickly dissapointed when I learned that the cocoa jar was completely empty. With chocolate cake slashed off the menu I turned to the pantry to see what kind of ingredients we could use to create another kind of cake. When you live far away from civilization you either become a better more creative cook, or go hungry. With the cost of gas, if you ran to town for cocoa your cake would cost more than the best bakery sells. Ultimately, we created this pumpkin sheet cake flavored with cardamom (one of my favorite spices) and coconut. For the icing we used a basic cream cheese base but added a can of crushed pineapple. Everyone raved about the cake, including my son who hates coconut. So it was either good, or he was very hungry. I hope you enjoy it, too.

Granny's Birthday Cake

(printer friendly version)
  • 1 (15 ounce) can canned pumpkin puree
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon cardamom
  • 1 cup coconut
Icing:
  • 8 oz cream cheese
  • 2 cups powdered sugar
  • 20 oz can crushed pineapple, well drained
Mix pumpkin, sugar, oil, and eggs in mixer until well combined. Combine flour, soda, cinnamon, cardamom, and salt. in small bowl and slowly incorporate into wet ingredients. Stir in coconut. Pour into a greased and floured 9″x13″ pan. This is a very thick batter, so do not become alarmed. Bake @ 350F for 35-40 minutes or until knife inserted in center comes out clean. Icing: Drain and squeeze most of the liquid out of the pineapple. Beat cream cheese until fluffy, slowly add powdered sugar. Add pineapple. Add to cooled cake. Store in refrigerator.

Savannah is the author of Hammock Tracks. Hammock - an elevated tract of land rising above the general level of a marsh region. Or in other words, where we call home. This is a record of our life, or the “tracks” we leave there. We are the parents of four children. We home school and do other crazy things like raise rabbits, garden, fish, hunt and spend a lot of time together. Just as animals leave tracks in the marsh near our home, we leave tracks here, on Hammock Tracks, for you to read and hopefully enjoy.

Wednesday, May 16, 2012

Chicken Parmesan Bake

 There are some recipes that no matter what version I see them, I totally want to try them.  

Do any of you have a recipe like that?

One of mine is Chicken Parmesan.  It always sounds so tasty and I didn't realize you could make it different ways.  I loved the Skillet Chicken Parmesan but I also loved this version because it was so easy and delicious.

My rating goes up like 2 stars just because it is quick and easy.  Between 3 sets of homework, music lessons, and someone always needing me for something, dinner is hardly ever a slow, take how much time you want occasion.  It is usually in, out, throw it in the oven dinner.  

This bake was perfect for that and it always helps if it tastes good, right!!??  We served it over noodles and ate almost the entire pan.  Delicious!

Chicken Parmesan Bake

(click here for printable version)

2 tbsp olive oil
2 cloves garlic, minced finely
6 boneless, skinless chicken breasts (mine were large so I used 4)
2 cups spaghetti sauce (your favorite)
1/4 c. fresh basil, chopped (can use dried)
2 cups mozzarella, shredded and divided
1 cup fresh parmesan, shredded and divided
5 oz bag garlic croutons

1.  Preheat oven to 350°F.  In 9x13 baking dish, brush olive oil over bottom.  Sprinkle garlic on top of olive oil.

2. Lay chicken, in one layer, on top of garlic/olive oil mixture.  Pour the spaghetti sauce over the chicken.  Evenly sprinkle basil, 1 cup of mozzarella, and 1/2 cup parmesan over spaghetti sauce.  Spread croutons on top of cheese, spreading evenly, and sprinkle with the rest of the mozzarella and parmesan cheese.

3.  Bake in oven for 30-40 minutes or until chicken is completely cooked through.  We used large chicken breasts and the chicken was done in about 40 minutes.  Remove from oven, let sit 5 minutes and serve with pasta.  Enjoy!

Source:  Food Wishes

Monday, May 14, 2012

Oatmeal Whoopie Pies

 I don't know what it is with a sandwich cookie, but every time I eat one I am in heaven.

My kids are the same way.  Sandwich cookies are like ten times better than a regular cookie--maybe it's because there is two cookies and a filling, which is way better than just one cookie.

Plus if I turn an oatmeal cookie into a sandwich cookie then my kids will actually eat them.  they are not huge fans of oatmeal cookies by themselves, but add a little more sugar and they are totally hooked.

Maybe that's not a good thing but they were sure happy when they came home from school and found these beauties.  We loved them and had to share so we didn't eat 3 apiece--which really is 6 cookies....okay not going there, let's just say we at least shared some of these bundles of goodness and they were delightful.

Oatmeal Whoopie Pies

(click here for printable version)


Cookies:
3/4 cup butter, room temperature
1 1/2 cups packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/4 cups old-fashioned oats
1/2 cup chopped pecans, optional
1 cup semisweet chocolate chips
2 7-ounce jars marshmallow creme

Chocolate Drizzle:
1/2 cup semisweet or bittersweet chocolate, chopped
1 tbsp honey
1/2 cup heavy cream

1.  Preheat oven to 350°F. Line baking sheets with parchment paper or silpat liners and set aside.

2.  Using an electric mixer, beat butter and sugar in a large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. Add the flour, baking powder, soda and salt. Mix. Stir in the oats, pecans (if using), and chocolate chips just until combined.

3.  Scoop out about 1 1/2 tablespoonfuls of dough at a time and roll into balls. Place on a baking sheet about 2 inches apart. Press down on each dough ball until it is about 1/2-inch thick.  Bake the cookies for 9-11 minutes until lightly golden and set around the edges. Remove the cookies to a cooling rack to cool completely. Repeat with the remaining dough.

4.  Up to an hour before serving, make the chocolate ganache for drizzling by placing the chopped chocolate and honey in a small bowl. Bring the cream to a simmer in a small saucepan or in the microwave (watching carefully so it doesn’t scorch or overflow!). Pour the hot cream over the chocolate and let the mixture stand for 1-2 minutes before stirring. Whisk or stir until the chocolate is melted and smooth. Set aside.

5.  Right before serving, spread 1-2 tablespoons marshmallow creme on the bottom of half of the cookies. Top with the remaining cookies. Drizzle with the chocolate sauce and serve immediately. If the marshmallow creme is put on the cookies too far in advance, the cookies will slide around and the marshmallow creme can get extremely sloppy and gooey. I recommend assembling the cookies no earlier than 15-30 minutes before serving. If you have to do it farther ahead, they may not look as pretty but will taste delicious.  Enjoy!

Source: Mel's Kitchen Cafe

Friday, May 11, 2012

Mother's Day Ideas

Mother's Day.

This is a day of relaxing bubble baths, pedicures, breakfast in bed, and pampering.  Okay lets face it, if I get one of those I am a happy woman.

The hubs is a very thoughtful man and stays busy keeping the 4 kiddos from needing me so I can read a good book with a diet coke by my side. Which satisfies me completely.

I don't know how it is in your house but I "try" to let the hubs make me breakfast/dinner.  It is hard for me to stay out of the kitchen and even harder to not give him "well-meaning tips" (which is why he makes sure I have the said book and pop so it's much more likely for me to stay out of his hair!).

So far he has made me many delicious breakfasts, dinners, and desserts.  Here are a few of my favorites.  Hopefully you or the mother in your life has a great day!
 These are probably two of my favorite breakfast ever.  I love pancakes/waffles in the morning with a little fruit and my day has started out fabulous.

 These chicken recipes make my mouth water just thinking about them.  Alice Springs Chicken was a gooey, yummy mess and the Chicken Cordon Bleu Bread Bowls made me about die from amazingness.

 For a little beef nothing compares with these Teriyaki Burgers (we eat them regularly in the summer and I can't get enough) and delicious Broccoli Beef--my very favorite chinese food.
Now onto my very favorite part: desserts.  I look for months for the perfect recipe.  These are my past favorites.
 I have a thing for chocolate and peanut butter--ahhh amazing.  Chocolate Peanut Butter Ice Cream.  Chocolate Peanut Butter Cup Cookies.

 And a woman can't have too much of citrus fruits this time of year.  These Glazed Lemon Bars are perfect for a brunch or Lime Cheesecake with Blackberry Sauce for a little more indulgent treat.
 And let's end with my favorite cookie of all time (or at least to today).  AMAZING!

Wednesday, May 9, 2012

Guacamole Bacon Grilled Cheese Sandwich

 Is it warming up in your neck of the woods yet?

We are slowly getting warmer and with the warmness I am getting antsy to cook summer food.  You know the kind that doesn't heat up your house.

Grilled cheese is one of the favorites at our house.  Mostly because you can dress it up and be fancy or you can keep it super simple.  My sister introduced my to this delicious combination.  It is one messy, gooey, amazing sandwich.  We loved the addition of guacamole and then artisan bread and it was fantastic.  Definitely a winner and perfect for summer evenings!

Guacamole Bacon Grilled Cheese Sandwich

(click here for printable version)

Sandwich:

6 slices bacon
6 slices sour dough bread
3 tbsp butter, room temperature
1 1/2 cups jack and cheddar cheese, shredded
2 tbsp guacamole, room temperature

Guacamole:

2 large avocados, mashed
1 lime, juice
1 jalapeno pepper, finely diced
1 roma tomato, seeded and finely diced
1/4 cup red onion, finely diced
1 tablespoon cilantro, chopped
1/2 teaspoon cumin, toasted and ground
salt and pepper to taste

1.  To make guacamole, combine all ingredients in medium bowl and set aside.


2.  To make the sandwich, cook the bacon until crispy and set aside on paper towels to drain.

3.  Butter one side of each slice of bread, sprinkle 1/4 cup cheese onto the unbuttered side of one slice of bread followed by 2 tbsp guacamole, 2 pieces of bacon, another 1/4 cup cheese and finally top with the remaining slice of bread with the buttered side up.

4.  Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.  Repeat with remaining ingredients.  Enjoy!

Source: Closet Cooking

Monday, May 7, 2012

Loaded Malt Chocolate Chip Bars

I don't know why but sometimes recipes surprise me.

Seriously!

I think "oh this should be good" but I really am mostly making it because I have these whoppers that have been sitting in my cupboard for several months waiting for something miraculous and I really need to get rid of them and this is a perfect excuse....and the run on sentence continues.

I really didn't think these bars would be THAT good.  Chocolate chip bars, yummy but not my favorite (you know as in chocolate chip cookies are not my favorite kind of cookie either).

Boy was I surprised.  These bad boys were A.M.A.Z.I.N.G.  We couldn't stay out of them to save our lives (okay maybe we could if it was life or death but I really didn't want to find out because there definitely would of been some hesitation)!

These are on our "make at least once a month" list.  Completely and totally worth making after the kids are in bed so you can eat most of the pan--okay face it, the whole pan!  And don't blame me for the new pants size.

Loaded Malt Chocolate Chip Bars


1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup malted milk powder
1 1/2 cups crushed malt balls (like Whoppers)
1 cup white chips
1 cup chocolate chips
1/2 cup mini marshmallow bits, optional

1. Preheat oven to 350° F and line an 9x9 inch baking dish with foil.  Spray with non stick cooking spray and set aside.

2. Place butter and sugars into stand of electric mixer and beat until light and fluffy, at least 2 minutes. Add egg and vanilla and beat again until well combined.

3. Place flour, baking soda, salt and malted milk powder into a large bowl, mixing to combine. Slowly add to wet ingredients along with 1 cup of the crushed malt balls, 3/4 cup white chips, all of the chocolate chips and marshmallow bits. Beat on low until just combined.

4. Press dough into prepared baking dish and top with remaining crushed malt balls and white chips. Bake for 30-35 minutes or until deep golden brown and baked through. Let cool for 20 minutes before removing from baking dish. Let cool completely before cutting into bars. Once cool, cut off 1/4 inch of the edges, then cut into bars, if desired.  Enjoy!

Source: Picky Palate

Friday, May 4, 2012

Mexican Stuffed Shells

Happy Cinco de Mayo everyone (tomorrow anyway)!!

Thanks to sister-in-law getting married on the 5th of May and having a Cinco de Mayo reception, I always remember this holiday.

We are lovers of mexican food at our house and any excuse to have a party is a win, win situation.  Now if someone could just teach me how to make real tamales I would be in heaven!  Ah...my mouth is watering just thinking about them.

This was quick, easy and delicious.  Serve it with some spanish rice and it is a perfect meal.  Plus something about shells and the kids think it's pretty awesome, maybe because it's like a present inside.

Hope you have a great weekend celebrating--we have lots of family coming to town for Kathryn's special day so we are going to parrrtay!

Mexican Stuffed Shells


1 1/2 cups salsa
1 lb. ground beef
2 tbsp taco seasoning
2 tbsp water
4 oz. cream cheese
14-16 jumbo pasta shells
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

1. Preheat oven to 350°F.  Pour salsa on bottom of 9x13 baking dish and set aside.

2.  In a frying pan cook ground beef. Add taco seasoning and water.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.

3.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

4.  Stuff each shell with the meat mixture. Place shells in baking dish, open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

5.  After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (ie green onions, black olives). Serve with sour cream and enjoy!

Source: The Way To His Heart

Wednesday, May 2, 2012

Creamy Chicken Tacos (Crockpot)

 I seem to go in phases.  Lately I have been using my crockpot like you couldn't believe.  Everything just seems yummier in the crockpot.  I swear I haven't pulled that thing out for months and months and now I have been using it at least twice a week.

My older brother (by the way Happy Birthday Ben!!) and his family got to come for a visit a while ago and they ate dinner with us.  I always like to have something easy to make for lots of people but yet is filling and delicious.  This was a winner.  

Everyone loved it and it was a piece of cake to make.  It cooked all day long and all I did was make some spanish rice right beforehand.  Thanks Ben and Maria for visiting and giving us an excuse to make some yummy food.

Creamy Chicken Tacos (Crockpot)

(click here for printable version)


5 frozen chicken breasts
1 1/2 cups salsa
2 cans cream of chicken soup
2 1/2 tbsp taco seasoning
1 tbsp maple syrup
1 tsp lime juice
1 tbsp butter
1/2 cup sour cream
For serving:
Tortillas
Tomatoes, onions, cheddar cheese, lettuce, perhaps a little cilantro,  sliced avocado, etc.

1. Spray the inside of your crock pot with cooking spray and place the FROZEN chicken breasts inside.

2. In a small mixing bowl stir together salsa, cream of chicken soup, taco seasoning, maple syrup, and lime juice.  Pour over the top of the chicken. Cover and cook on high for 4 hours.

3. Take the chicken out of the crock and put on a plate. Shred it all up with a fork and throw it back in.
Then add the little pat of butter and the sour cream, stir it all around until incorporated.  Cook for 1 more hour and serve in tortillas with the toppings you wish.  Enjoy!

Source: Jamie Cooks It Up
Blogging tips