Peanut Butter Cup Cupcakes

My good friend, Janiel, is a great baker. She made these on our annual Girls St. George trip and they were amazing!  I came home and made them for a family party and they were devoured.  I could eat the frosting by the bucket. 

Peanut Butter Cup Cupcakes

 Peanut Butter frosting:
1 (8 ounce) package cream cheese, softened
1/2 C creamy peanut butter
6 C powdered sugar
1 t vanilla
dash salt
5 T milk

Make your favorite chocolate cupcake recipe.  When they come out of the oven, push a peanut butter cup into the center of the cupcake and let the cupcakes cool.  Frost with peanut butter frosting and the top with a miniature peanut butter cup.  Yum! 

Delicious Breakfast Casserole

We made this for our Christmas breakfast and it was super good.  I wanted a breakfast casserole that used hashbrowns instead of bread and it turned out great. I didn't use the gravy because I didn't think it needed it.  I topped it with salsa and the kids liked ketchup on it.

Breakfast Casserole with Potatoes, Ham, Eggs and Cheese

24 oz frozen shredded potatoes

salt and pepper

12 eggs

2 C half and half

1 t season salt

1 1/2 C cheddar cheese, grated

1 1/2 C pepper jack cheese, grated

2 C chopped ham (you can substitute cooked sausage)

Gravy:

1 can cream of mushroom soup

1/3 C sour cream

4-6 T milk

salt and pepper

1. Spray a 9×13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.

2. In a large bowl whisk the eggs up. Add the half and half, season salt, cheeses and ham. Stir to mix it all together.

3. Pour it over the top of the potatoes. Cover with foil and let it sit in the fridge overnight. 

4. Bake at 350 for 90 minutes. (I had to cook it longer.) Remove from the oven and let it sit for about 10 minutes before serving. This will help the pieces hold shape.

5. Mix all gravy ingredients in a medium sized sauce pan. Heat over medium heat until smooth and warmed through. Pour over the top of the casserole.

Recipe from Jaime Cooks It Up

Everyday Cinnamon Rolls

This is an incredibly dangerous recipe for me to have.  Cinnamon Rolls are my weakness, but I'm usually too lazy to make them.  This recipe is so easy and insanely delicious.  I also love that it only makes one 9x13 pan of rolls.  That way I don't have a gazillion rolls tempting me for days.

Everyday Cinnamon Rolls

Adapted by Our Best Bites from Allrecipes
Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg
Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened
Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.
When rolls have finished rising bake for 15-20 minutes or until light golden brown.

If desired spread with icing while still warm. Makes 12 rolls.

*** Thank you Carly, for introducing me to this recipe!  My life will never be the same...

Mini Meatloaves

I was craving meatloaf and wanted to try something a little different than my regular recipe for it.  Tyler has never been a big fan of meatloaf and he loved this.  The kids also loved it.  Definitely a keeper.

Mini Meatloaves

Ingredients:

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick cooking oats
1 tsp. salt
1 lb. ground beef
2/3 cup ketchup
1/4 cup brown sugar
1 1/2 tsp. mustard

Directions:

Preheat oven to 350 degrees.  In a large bowl (I use my Kitchen Aid) combine the egg, milk, cheese, oats and salt.  Add the ground beef and mix well.  Form this into eight miniature meatloaves.  Place these in a lightly greased 9x13 inch baking dish.

In a small bowl, combine the ketchup, brown sugar and mustard.  Stir thoroughly and spread over each meatloaf.

Bake uncovered for 45 minutes.  

Recipe from All Recipes

Easy Cheeseburger Pie

I came across this recipe and it sounded really easy and I had all of the ingredients so I tried it.  I was pleasantly surprised!  My kids are all kind of picky and they gobbled this up with no complaints.  That hardly ever happens.  It will be going into the regular rotation.  I'm excited to try the Taco version next.

Easy Cheeseburger Pie

Ingredients:

1 lb. ground beef
1 small onion, chopped
Salt and Pepper, to taste
1 cup cheddar cheese, shredded
1/2 cup Bisquick baking mix
1 cup milk
2 eggs

Directions:

Heat oven to 400 degrees.  Cook beef and onion in a skillet until cooked through and onions become clear.  Stir in desired amount of salt and pepper.  Spray a glass pie pan (I used a glass 9x9 casserole dish) with cooking spray and spread beef mixture over the bottom.  Top with shredded cheese.  Whisk together baking mix, eggs, and milk in a medium sized bowl until well blended. (It will be runny.)  Pour over beef mixture in pie pan.  Bake for 25 minutes or until knife inserted into the center comes out clean.  Cut and serve with ketchup. 

For Taco Pie:

Add taco seasoning to ground beef when browning.  Prepare the same as above. Serve with taco toppings such as, salsa, avocado, sour cream, etc. 

Recipe from Favorite Family Recipes

Pineapple Cheese Ball

Tyler took this cheese ball to work for a pot luck and said it was so good and everyone loved it.

Pineapple Cheese Ball

1 1/2 packages (12 oz) cream cheese
1 small can crushed pineapple (drained well)
powdered sugar, to taste (approx 2-3 Tbsp)
green onion, chopped (approx 2-3 Tbsp)
chopped ham (approx 2-3 Tbsp)
1 cup chopped pecans

Combine all ingredients together.  Form into a ball and chill for about an hour.  Roll in crushed pecans.  Refrigerate until served.  Serve with crackers.

Crispy Cheddar Chicken

My foodie friend, Carly, recommended this recipe and I'm so glad she did.  We all devoured it.  It was also really easy.  We made mashed potatoes to go with it since you're already making a sauce/gravy.  Yum!

Crispy Cheddar Chicken

Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1   14 ounce can cream of chicken soup
2 T sour cream
2 T butter
 
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 
 
Recipe from: Jaime Cooks It Up

BYU Mint Brownies

Apparently, there's a bakery at BYU that is famous for these brownies.  I wanted to see what the fuss was about so I made them and now I understand.  So good!  I think they taste best the day after you make them.

BYU Mint Brownies
Brownies:
1 c. margarine (I use butter)
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (I leave these out)

Mint Icing
5 Tbsp. margarine (I use butter)
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

 12 oz. chocolate icing 
(They don’t give the recipe for their chocolate frosting–I just used the mint recipe–omit mint and food coloring add 1/3 cup cocoa or more depending on your tastes)

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Don't overcook.  Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for about twenty minutes to stiffen the icing. Remove from the freezer and
carefully add a layer of chocolate icing.

Recipe from: The Sister's Cafe

Chocolate Chunk Peppermint Pudding Cookies

I needed a treat for a party and these cookies looked so good and Christmas-y.  They were great and I'll be making them again for sure!

Chocolate Chunk Peppermint Pudding Cookies

3/4 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup sugar
1 small package (3.9 oz) chocolate pudding mix
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
2 1/4 cups flour
1 cup Andes Peppermint Crunch Baking Chips
1 cup semi-sweet chocolate chunks (semi-sweet chocolate chips will also work)

DIRECTIONS:
Cream together butter and sugars.
Beat in dry instant pudding mix.
Add eggs and vanilla and beat until well incorporated.
Add baking soda and flour and beat until well incorporated.
Stir in Andes Peppermint Crunch baking chips and semi-sweet chocolate chunks.
Roll into 1″ balls and place on a greased baking sheet.
Bake at 350 degrees F for 8-10 minutes.

Recipe from: Chef in Training

Crock Pot Ham and Potato Casserole

I was craving a good casserole and I came across this one that I could do in my Crock Pot.  Winner!  We love ham and potatoes and this was a good dinner that was a change from the usual chicken. 

Crock Pot Ham and Potato Casserole

Ingredients:
1 (30 oz) package frozen hash brown potatoes, cubed or shredded
1 tablespoon dried minced onion
1 teaspoon salt
1 (8 oz) container sour cream
1 (10.75 oz) can reduced fat cream of chicken soup
2 cups grated cheddar cheese
2 cups cooked chopped ham (ham leftovers are perfect for this recipe!)
1/4 cup butter, melted
1 (6 oz) package, herb-seasoned stuffing mix

Directions:
Spray slow cooker with non-stick cooking spray. Combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham and place in slow cooker. Sprinkle stuffing mix over top, then drizzle melted butter over stuffing. Cover and cook on low for 5-6 hours or high 2-4 hours.

Recipe from 101 More Things to do with a Slow Cooker

Loaded Baked Potato Soup

This recipe had been sitting out to try for awhile and I finally got around to it.  It was fantastic!  I love a good potato soup and this one will definitely be made again and again.

Loaded Baked Potato Soup

4-6 potatoes (baked, peeled and cubed)  I didn't peel mine.
1/2 cup butter
1/2 cup flour
2 tsp. chicken bullion
Salt and Pepper to taste
1 tsp. minced garlic
6 cups milk
16 oz. sour cream
1 package bacon strips, cooked and crumbled
1 can corn, drained
shredded cheddar cheese

Instructions:

In a large saucepan, melt butter on low heat.  Stir in flour and seasonings.  Gradually add milk and turn up to medium heat.  Add minced garlic.  Stir continuously until it boils. Cook and stir 2 minutes until thick.  Remove from heat.  Whisk in sour cream.  Add potatoes, corn, and bacon.  Serve in bowls and top with cheese. 

(I printed this recipe a long time ago and I didn't add the source. Oops!)

Crock Pot Ranch Pork Chops

We have made this a few times and it's so easy and delicious.  I love that the gravy is being made while the meat is cooking.  So good!

Crock Pot Ranch Pork Chops

4 pork chops, about 1/2" thick
1  packet dry Ranch dressing mix
1 10 oz can Cream of Chicken soup
Mashed Potatoes
Dried Parsley (optional)

Place pork chops in your crock pot and sprinkle with the ranch dressing mix. Pour the soup over the top. Cook on LOW heat for 5-6 hours, or on HIGH heat for 3-4 hours. Serve with hot mashed potatoes and sprinkle with parsley.

Recipe slightly altered from Creations by Kara

Crock Pot Salsa Verde Pork

We love this meal and the fact that it's made in the Crock Pot is a huge bonus.

Crock Pot Salsa Verde Pork

Ingredients

·  2 lbs. pork sirloin or loin roast

·  kosher salt

·  1 (16 oz) jar Salsa Verde I use La' Victoria Thick and Chunky

·  1 (4 oz.) can diced green chilies

·  1 tsp. ground cumin

Instructions

1. Spray slow cooker with non-stick cooking spray.
2. Gernerously sprinkle kosher salt all over pork roast. Place in slow cooker.
3. Pour jar of Salsa Verde over pork roast. Next add the diced green chilies and sprinkle the cumin over top.
4. Cover and cook on LOW for 8 hours.
5. Shred pork and stir back into the sauce. Serve with whatever toppings you desire; cheese, sour cream, cilantro, tomato, etc.  Delicious with Avocado Salsa.

Recipe from Chef in Training

Avocado Salsa

This is a fabulous salsa!  We had it as a side dish with Salsa Verde Pork Tacos and it was wonderful.  It made quite a bit for my small family, but I enjoyed it for lunch for the next two days and it was still good.

Avocado Salsa

·         3 avocados, diced chunky

·         1/4 cup chopped red onion

·         3 Roma Tomatoes, diced

·         1/8 cup fresh cilantro, finely chopped

·         1 Tbsp. lime juice

·         1/4 tsp. garlic salt

·         1/8 tsp. pepper
 

Instructions

1. After you have diced and chopped the avocados, red onion, Roma tomatoes and cilantro, combine in a medium bowl. Add lime juice, pepper and garlic salt.
2. Toss and lightly stir to combine flavors.

Recipe from Chef in Training

Crockpot Chicken Enchiladas

This recipe takes awhile to make, for a crockpot recipe, but it's really good.

3 tablespoons olive oil
2 large onions, chopped

2 medium yellow peppers, seeded and chopped

2 medium red bell peppers, seeded and chopped
2 medium green bell peppers, seeded and chopped
1 tablespoon ground cumin
1/ 2 teaspoon ancho chili powder
2 28 ounce cans tomato puree Enchiladas
2 tablespoons olive oil
4 boneless skinless chicken breast halves, cut into bite sized pieces
1 small onion, chopped
1/ 2 cup chopped fresh cilantro
2 cups corn kernels, either fresh or frozen and defrosted
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
1 dozen corn tortillas, torn into strips

First, make the sauce. Heat the oil in a large skillet over medium heat. Add the onions and the bell peppers, along with the spices. Cook for about 7 to 9 minutes until the onions are soft and translucent. Add the tomatoes to the pan, and simmer for about 30 minutes over medium low heat. Remove the pan from the stove and allow to cool for 10 minutes before making the enchiladas. To make the enchiladas, heat the oil in a large skillet over high heat. Add the chicken and sauté until it is cooked through and golden brown, 5 to 7 minutes. Add the onion and cook another 2 to 3 minutes. Remove from heat and add in the cilantro and the corn. Combine the two cheeses in one large bowl. Remove 1 cup of cheese, and add the chicken mixture to the remaining. Spoon about a quarter of the Ranchero sauce into the bottom of your slow cooker, and top with a third of the tortillas. Spread half of the chicken over the tortillas and spoon another layer of sauce over top. Continue layering the sauce, chicken, and tortillas until you have no ingredients left or your slow cooker pot is three quarters full. You want to end up with a layer of sauce. Cover with the remaining cheese. Cover and cook on low for 3 to 4 hours, until the enchiladas are bubbling.

Chicken Tortilla Soup

• 1-2 Lbs cooked Chicken Tenders (I used chicken breasts and did not cook them. I am opting to shred the chicken when it is almost done cooking inside the crock pot instead.)
• 2-3 Large Potatoes
• 2 Cans Cream of Chicken Soup
• 1 Can Chicken Broth
• 1/2 Cup Onion Chopped
• 1 tsp Chili Powder -*/+
• 1 Small Can Green Chilies
  

Cook on HIGH heat for 4 hours.

Teryaki Chicken

This is a different version of the Teryaki Chicken that Kellie posted earlier.  This one has pineapples and carrots.

• Bag of Baby Carrots
• 1/2 Red Onion in Large Chunks
• (1) 20oz can pineapple (undrained)
• 1/2 or 1 Garlic Cloves Chopped
• 2- 3 Chicken Breasts
• 1/2 cup Teriyaki Sauce
  

*Add 1/4 cup Teriyaki Sauce to Mixture right before cooking. Cook on HIGH for 4 hours or LOW for 8 hours. Serve over Rice.

Zesty BBQ Chicken

5-6 Chicken Breasts

• 1 12 oz Bottle BBQ Sauce
• 1/2 Cup Italian Salad Dressing
• 1/4 Cup Brown Sugar
• 2 Tablespoons Worcestershire Sauce
  

Put chicken in bag. Stir all other ingredients together in a bowl then pour into the bag. Cook HIGH 3-4 hours or LOW 6-8 hours.

Salsa Chicken

• 4 Chicken Breasts
• 1 Cup Salsa
• 1 Package Taco Seasoning
• 1 Can Cream of Mushroom Soup
• 1/2 Cup Reduced Fat Sour Cream
  

Add everything to Crock Pot (except Sour Cream). Cook on LOW for 6-8 Hours. Stir in Sour Cream at the end and serve over rice.

Chicken and Dumplings

• 4 Chicken Breasts Halved
• 2 Tablespoons Butter
• 2 Cans Cream of Chicken Soup
• 1 Onion Diced Finely
• 2 Packages of Refrigerated Biscuit Dough torn into pieces (this is added after cooking- place in a separate baggie.)
  

Place everything in slow cooker (except the biscuit dough) and fill with enough water to cover. Cook HIGH 5-6 Hours. 30 Minutes before serving, place torn biscuit dough in slow cooker. Cook until dough is no longer raw in center.