Thursday, October 29, 2009

Pumpkin Chocolate Chip Cakies ***

(luckymommyto2boys ~ Amy)

1/2 cup vegetable oil
1 cup canned pumpkin
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups self-rising flour
1 teaspoon cinnamon
1 cup milk chocolate chips

Preheat oven to 375.
Mix oil, pumpkin, sugar, and egg.
Add in vanilla and mix.
Add flour, cinnamon, and chocolate chips and mix.
Drop by spoonfuls onto lightly greased cookie sheet.
Bake for 10-12 minutes.
Makes about 3 dozen cookies.

Wednesday, October 21, 2009

Crockpot A-1 & Dijon Steak ***

(luckymommyto2boys ~ Amy ~ via

4-6 steaks, or a hunk of tri-tip you cut into 4-6 steaks
2 T A-1 sauce
2 T dijon mustard
1/4 cup white wine

Combine the A-1 steak sauce and the dijon mustard in a little bowl.
Paint the sauce mixture on all sides of each piece of meat.
Place the meat into your crockpot.
Pour in the 1/4 cup of white wine.
Cook on low for 6-8 hours.
Serve with potatoes or rice or french fries or vegetables or something that you normally want to eat with steak.

Tuesday, October 6, 2009

Creamy Ranch Mushroom Chops ****


4 boneless pork chops (I started mine frozen)
1 packet ranch seasoning
1 can cream of mushroom soup
1 soup can chicken broth
1 block cream cheese

Spray a crockpot with cooking spray, and put all ingredients but cream cheese in. Cover, and cook on low "all day" (I did 10 hours, but you could do less). Before serving, stir in cream cheese until melted. The sauce is also delicious with veggies!
* Amy's notes: I used 8 small boneless chops and doubled the sauce. I browned my frozen chops first and then cooked on high for about 3.5-4 hours. When ready to serve, I put 2 cups of juice and the cream cheese in a skillet and stirred until melted.

Monday, October 5, 2009

White Chicken Chili ****

(luckymommyto2boys ~ Amy)

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
¾ teaspoons cayenne pepper (original recipe said 1 ½)
3 (14.5-oz) cans great northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
Yield: 10 servings