Crockpot Chicken Taco Soup

This recipe is actually HEALTHY (relatively)! I say relatively because it is much healthier than many of the things on this blog. However, this recipe does call for optional garnishes- cheese and sour cream. If you are in bikini season or channeling Jillian Michaels, just sub the cheese and sour cream for the light versions. Still tastes delish! I like to make this when I am going to be busy all day and want something easy. You can throw all the ingredients in the crockpot before work and it'll be done by dinner time!

-Ingredients-

1 red onion, chopped (red Italian sweet onions are amazing, you'll never want another onion)

1 (16 oz) can of chili beans

1 (15 oz) can of black beans

1 (15 oz) can whole kernel corn

1 (8 oz) can of tomato sauce

1 (12 oz) bottle of beer (GOOD BEER, not Keystone ok?)

2 (10 oz) cans of diced tomatoes with green chiles, undrained (think Rotel)

1 package of your favorite taco seasoning

3 boneless, skinless chicken breasts

*OPTIONAL TOPPING ITEMS* 

sour cream, shredded cheddar cheese, chopped cilantro, tortilla chips

-Directions-

1. Place ALL the ingredients in the CrockPot/slow cooker. Stir lightly to blend.

2. Set the CrockPot on LOW for 6 hours and cook. 

3. Remove the chicken breasts, let them cool, and shred them. Return shredded chicken to CrockPot.

4. Cook for an additional 45 min-1 hour.  

5. Top with garnishes if you like and SERVE!

 

 

Gooey Butter Cake

I am from a Southern family (mom is from Lousiana, dad is from Texas), but I grew up in St. Louis, MO due to my dad's job. Gooey butter cake is a dessert staple at almost any Midwestern event. It is, as the name denotes, gooey and buttery. It is rich and delicious and incredibly easy to make. The consistency is similar to that of a lemon bar. It tastes Southern to me, so I was AMAZED that no one in the South has heard of it! I made it for a bake sale at Kevin's work and it was a huge hit. Kevin also loved it and he isn't a big fan of desserts! Southerners (and Northerners) this is a recipe you will keep comin' back for!

-Ingredients-

1 package yellow cake mix (Betty Crocker, Duncan Hines, etc)

1/2 cup of butter, melted

4 eggs

2 teaspoons of vanilla extract

1 (8 oz) package of cream cheese

4 cups confectioner's (powdered) sugar

-Directions-

1. Preheat oven to 350 F

2. Mix cake mix, melted butter, 1 (ONE) teaspoon of vanilla extract, and 2 (TWO) eggs with a spoon in a 13x9 baking dish. Spread it out along the bottom of the dish after mixing.

3. Mix cream cheese, 2 (TWO) eggs, and 1 (ONE) teaspoon of vanilla extract with an electric mixer.

4. Slowly mix in the confectioner's sugar, a little at a time. Pour over the cake layer.

5. Bake for 40-45 minutes. Cool.

*Dusting the top with additional powdered sugar is optional. Try it both ways and see which one you prefer!*

 

 

Kevin's Favorite Casserole

This is Kevin's second favorite thing I make, after the Alfredo sauce. Kevin is the king of comfort food, and this casserole is definitely comfort food! It tastes like chicken noodle soup but in casserole-form. It is rich, creamy, and well...amazing. Also, there are buttered Ritz crackers on top. WIN.

-Ingredients-

4 boneless, skinless chicken breasts (thawed)

6 oz of egg noodles

1 (10.75 oz) can of condensed cream of mushroom soup

1 (10.75 oz) can of condensed cream of chicken soup

1 cup sour cream

salt to taste

ground black pepper to taste

1 cup crushed Ritz crackers

1/2 cup butter

-Directions-

1. Preheat oven to 350 F. Poach chicken in a large pot of simmering water. Cook until done (not pink in center). This will take 11-15 minutes.

2. Remove chicken from pot and set aside. Bring the chicken water to a boil and cook the pasta in it according to the package directions.

3. Drain pasta. Cut up the chicken and add it to the pasta.

4. In a separate bowl, mix together the condensed soups and sour cream. Season with salt and pepper to your liking. Mix together the chicken/noodle mixture with the soup mixture.

5. Put the casserole mixture in a 2 quart baking dish.

6. In a small saucepan, melt the 1/2 cup of butter over medium/low heat. Stir in the crushed Ritz crackers. Top the casserole with the buttery crushed crackers.

7. Bake the casserole uncovered for 30 minutes, until browned on top.

**Kevin likes to add hot sauce to his. Adds a little kick! You can also add cayenne pepper to taste along with the salt and black pepper.

Kevin's Favorite Alfredo Sauce

This is my boyfriend Kevin's favorite dinner that I make. I serve this sauce with a variety of different noodles (penne, fettucine, farfalle, etc.) It is AMAZING. Take your favorite Alfredo sauce and then add an exponent to the 43rd power. That is how good it is. Yes, I am bragging. I'm sorry, but it is good y'all. Kevin is a Georgia boy and loves his food a certain way: GOOD. This passed his test with flying colors.

-Ingredients-

1/4 cup of unsalted butter (salted vs. unsalted MATTERS...fyi)

1 cup of heavy whipping cream

1 clove of garlic, crushed (or 1/2 a teaspoon of minced, whatev)

1 1/2 cups of shredded Parmesan cheese (Frigo brand is my favorite)

1/4 cup of FRESH parsley

 -Directions-

1. Melt the butter in a medium size saucepan over medium low heat.

2. Add cream. Stir often until it begins to simmer.

3. Simmer for 5 minutes.

4. Add garlic and cheese and whisk quickly until cheese melts.

5. Stir in parsley and SERVE!

*If you want your sauce thicker/thinner increase or reduce the amount of cheese you put in. 

Penny's Chocolate Chip Cookies

Penny Lane's Chocolate Chip Cookies

These cookies are named after my dog Penny Lane...yes, like the Beatles' song! Penny loves to have a tiny bite of cookie or dough, whichever she is lucky to swipe when I'm not looking. The cookies are from the Tollhouse recipe, however I tweaked it a bit to make them even BETTER! Penny is a rescued dog- SAVE A LIFE, ADOPT A STRAY and EAT COOKIES!

-Ingredients-

1 cup of unsalted butter, softened

1 cup granulated white sugar

1 cup packed light brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups chocolate chips

-Directions-

1. Preheat oven to 350 degrees F.

2. Cream together butter and the two sugars until smooth.

looks like this ^^^

3. Beat in eggs, one at a time and then stir in the vanilla.

4. Dissolve the baking soda into the hot water in a small bowl.

5. Add to baking soda and water mixture to batter along with the salt.

6. Slowly add in the flour until incorporated.

7. Slowly stir in the chocolate chips.

8. Drop rounded teaspoon-fulls of dough onto an ungreased cookie sheet. 

9. Bake for about 10-12 minutes in the oven until the edges are golden brown.

HEAVENLY.....

Holy Guacamole, this is GOOD!

Guac with a KICK!

No more boring guacamole! The sweet red onion and hint of cayenne make this guacamole the best of them all-guaranteed. Extra delicious when paired with Casa Milagro or Xochil tortilla chips (extra thin!) If you don't have lime juice, I have used a couple tbsp of orange or lemon juice and it worked well.

-Ingredients-

3 avocados

1 lime, juiced (about 2 tablespoons of juice)

1 teaspoon of salt

1/2 cup diced red onion

3 tablespoons of chopped fresh cilantro

2 plum tomatoes, diced

1 teaspoon minced garlic

sprinkling of cayenne (red) pepper on top

**go easy on the pepper...you can always add more to your liking

1. Peel and pit the avocados.

2. Mash the avocados, lime juice, and salt together with a fork in a medium mixing bowl.

3. Gently stir in the onion, cilanro, tomatoes, and garlic.

4. Finish with a light sprinkle of cayenne. 

5. Serve immediately with tortilla chips, tacos, nachos, whatever!

Guac doesn't keep very well, so you need to eat it within the day of making it. ENJOY!

Strawn's Eat Shop Strawberry Pie

Strawberry Pie (tastes like Strawn's Eat Shop pie!)

This pie tastes just like the one from Strawn's Eat Shop in Louisiana. My granddaddy loved Strawn's Eat Shop. This pie should be topped with homemade whipped cream and confectioner's sugar.

-Ingredients-

1 (9-inch) pie crust, baked

2 pounds of strawberries, 1 lb. quartered, 1 lb. mashed

1 cup of granulated sugar

3/4 cup water

3 tablespoons of cornstarch

Whipped Cream:

1 (8 oz.) carton of heavy whipping cream

sugar to taste

-Directions-

1. Bake the pie crust as directed and let cool on a wire rack.

2. Place the quartered strawberries in the bottom of the cooled crust.

3. Place the mashed strawberries, along with the 1 cup of sugar, in a medium saucepan. Heat on medium-high heat until it boils, stirring frequently.

4. Whisk the water and cornstarch together and slowly incorporate into the boiling strawberry mixture. Reduce heat and simmer until thick (about 8-10 minutes).

5. Pour the mixture on top of the quartered strawberries until fully covered.

6. Let cool for an hour on the wire rack.

7. Refrigerate pie at least 3 hours until you are ready to serve.

Whipped Cream:

(for best results, the mixing bowl should be ice cold)

1. Put the heavy whipping cream in a mixing bowl and beat on high speed until stiff peaks are just about to form.

2. Beat in sugar a tablespoon at a time until you reach your desired sweetness.

***Make sure not to over-beat or the cream will become lumpy and butter-like***

It should look like this ^^^

Before serving the pie, spread the whipped cream over the pie and lightly dust with confectioner's sugar on top.

Get a glass of milk ready!