Thursday, April 23, 2015

Slow Cooker Crack Chicken **

I'm kind of undecided on this.  It's super good on the bread, but it's also pretty dang salty.  I wonder if it might make a difference if I used just a pack and a half of Ranch.  I may try that next time.  I also cooked the bacon crumbles in the crockpot along with the chicken from the beginning.  That would obviously up the salt content, so I would switch that too.  It would definitely be worth exploring again, so I'll have to give it a shot.  I just wish I could think of something to add to it to expand the flavor somehow.  Maybe green onion?  I'm going to have to keep thinking on it.  The OP mentioned that she liked to do one flavored cream cheese with one regular.  Might be good to try it with the veggie cream cheese... Anyway, we did like it, but it just wasn't one of our favorites.

(luckymommyto2boys ~ Amy ~ CookiesAndCups)

2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled

In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
Add in crumbled bacon and stir to incorporate.
Serve warm.
When making sandwiches, top with a bit more cheddar and place under the broiler.

Tuesday, April 21, 2015

Crockpot Meatball Stroganoff ***

I do my reviews on a 4-star basis.  1 stars are recipes that we hate so badly that I will review, but I don't link to them from my main page.  These are recipes that will never be made in my kitchen again, for whatever reason.  2 stars are good, but there's nothing special enough to guarantee that they'll be made again.  We didn't dislike them, but we didn't necessarily enjoy them either.  3 stars aren't super-stellar, but I would definitely make them again.  We all enjoyed them.  4 stars are self-explanatory and are typically regulars for us.

The reason for that long spiel is to say that this is probably just a 2-star recipe where taste is concerned, but the fact that it's so amazingly simple earns it an extra star from me.  I would make this one again.  We all liked it.  The flavor was good, even though it wasn't anything that would blow me away.  It actually reminded me a lot of one of my regular dishes (and one of hubby's favorites), Meatball Goulash, although the Goulash is definitely our preference between the two.  I mixed my noodles directly into the crockpot at the end, just because that's how we like our stroganoff.  Next time, I'm going to throw some fresh mushrooms in there.  It just really felt like they were missing.  Other than that, I don't really think there's anything I'd change, and I surprisingly didn't have to alter the recipe to fit what I had on hand, which is a miracle in itself. :-)

ETA: We later tried Crockpot Swedish Meatballs, and I definitely prefer that recipe to this one.

(luckymommyto2boys ~ Amy ~ JuliesEatsAndTreats)

1 bag (2.5 lbs) frozen, precooked meatballs
1 can cream of mushroom soup
1 can beef broth
1/2 onion, finely diced
2 tsp garlic powder
2 Tbsp A1 sauce
1 cup sour cream
1 pkg (16 oz) egg noodles

In the crockpot, mix soup, broth, garlic powder, onion and A1 sauce; add meatballs. Cook on low 8-10 hours or high 4-6 hours.
When mixture is done cooking, add sour cream and mix; continue cooking in the crockpot another 20 minutes.
While your sour cream is cooking in the mixture prepare your egg noodles according to package directions.
Mix noodles and meatballs together, or serve meatballs on top of noodles.

Monday, April 13, 2015

Squash with Green Chilies ****

This was one of our favorites years ago, but according to my records, I haven't made it since 2012.  That was when my youngest was 7, and he wouldn't eat anything with any spice to it at all.  Once his tastes changed (he now loves Buffalo Chicken Pizza, lol), I had forgotten all about it.  Something on Pinterest the other day reminded me of it, so I put it on the menu.  Yum, yum, yum!  I love squash, and so do hubby and the youngest.  The oldest tolerates it, lol, but he likes it in this one.  There's something really good about pairing the slightly softened squash with the crisp corn.  It's just good stuff.  The 9-year-old kept saying, "I love these vegetables!"  Made me a pretty happy mama.  :)

(luckymommyto2boys ~ Amy )

2 yellow squash, sliced and quartered
2 zucchini squash, sliced and quartered
1 onion, chopped
1 tbsp olive oil
4 oz roasted green chilies
14 oz whole kernel corn, drained
1/2 cup (or more) shredded Cheddar cheese

Sauté squash, zucchini, and onion in oil in skillet until tender. Add green chilies and corn; mix well. Heat to serving temperature. Sprinkle with cheese. Let stand until cheese melts.
Yield: 6-8 servings

Sunday, April 5, 2015

Twinkie Strawberry Surprise ***

Oh, Twinkie Cake, how I love you!  My 9-year-old couldn't say "Twinkie" when I first started making it, so he always called it Weinie Cake.  We still tend to call it that around the house.  :-)
This cake is beyond simple, but it's oh-so-good!  It's almost like a creamier strawberry shortcake, but the cake doesn't get soggy.  It's crucial to let it sit in the fridge overnight, as that's when the topping firms up.  I wouldn't admit it to the kids, but in my opinion, it'd make the perfect breakfast, hehehe.  I have taken fresh strawberries and sliced them over the topping before, but the basic recipe is perfect as-is.  We took it for Easter lunch with the family today, and only one piece made it home.  We all had to fight for a bite, but it was worth it!

(luckymommyto2boys ~ Amy ~ via Recipezaar)

10 Hostess Twinkies
1 (3 ½ ounce) box instant vanilla pudding
1 ½ cups milk
1 (8 ounce) container frozen whipped topping, thawed
2 boxes sweetened frozen strawberries, thawed

Slice Twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan. Pour strawberries all over the top. In a large bowl, mix pudding, milk and whipped topping until well combined. Spread over strawberries.
Cover and refrigerate several hours overnight.
*** Tastes just like strawberry shortcake, but the cake doesn't get all mushy!