Hawaiian Haystacks

This recipe is simple to put together and great for large groups.

1- Put some rice on to cook.  
2- Cook up chicken and cut into bit size peices
3- Put chicken gravy ingredients in a pot and add chicken.  Heat thoroughly.
4- Get out toppings (choose as many as you like)
5- Assemble.  Rice, gravy/chicken, toppings 



Chicken Gravy 

• 2 cans cream of chicken soup 
• 1 can chicken broth

Topping Ideas

• Pineapple tidbits
• Mandarin Oranges
• Chopped green onions
• Chopped green pepper
• Chopped celery
• Diced tomatoes
• Sliced water chestnuts
• Grated Cheddar cheese
• Chow mein noodles
• Coconut 
• Toasted almonds (slivered)
• Cashews

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

I found this recipe online here and slightly modified it and reduced the portions.   I didn't use roasted garlic but it looks like a good recipe. 

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Pork Chops

• 6 pork chops, 1/2 inch thick
• 1 packet dry Ranch Dressing Seasoning
• 10 oz can Cream of Chicken Soup

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot
2. Cook on high heat for 4 hours or low heat for 6 hours.
3. Serve on mashed potatoes

 Potatoes

• 4 lbs peeled, cubed potatoes
• 5 Tablespoons real butter
• 1 cup fresh grated Parmesan cheese
• 6 cloves roasted garlic (directions are below, I just used some garlic salt and didn't add any other salt)
• 1- 1 1/2 Cups warm milk
• 1 Tablespoon salt, or to taste
• 1 teaspoon fresh cracked black pepper, or to taste

1. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. 
2. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

Roasted Garlic
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

Loaded Baked Potato Soup

Ingredients:

• 6 large baking potatoes, peeled, cut in 1/2 -inch cubes
• 1 large onion, chopped
• 1 quart chicken broth
• 3 garlic cloves, minced (or pressed)
• 1/4 cup butter
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup cream or 1 cup half-and-half cream
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons chopped fresh chives
• 1 cup sour cream (optional)
• 8 slices bacon, fried & crumbled
• cheese, for sprinkling

Directions:

1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours or bring to a boil on the stove for about 30 minutes (potato should be tender).
2. Mash mixture until potatoes are smooth and soup is slightly thickened
3. Stir in cream, cheese and chives, and heat thoroughly.
4. Top with sour cream (if used), sprinkle with bacon and more cheese.

Read more: http://www.food.com/recipe/crock-pot-style-loaded-baked-potato-soup-301754#ixzz1bBijfP1G

Creamy Chicken and Rotini Primavera

This substitute sauce is as good as the real deal, but better for you and less expensive, about $1.35 per serving. Add whatever vegetable combination you like and feel free to use cheaper chicken cuts to make this even more budget-minded.

 

Hands-On Time: 10 minutes
Ready In: 30 minutes
Yield: 4 servings

 

Ingredients

• 1/2 pound dry rotini
• 2 Tablespoons vegetable oil
• 1 pound boneless skinless chicken breast - cubed
• 1 pound frozen vegetable mix - thawed
• 4 ounces Neufchatel cheese (reduced fat cream cheese)
• 1/2 cup lite Italian dressing
• 1/2 cup  milk

Directions

1. Cook rotini per package directions to desired doneness. Drain well and keep warm.
2. Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
3. Combine cream cheese, dressing and milk and whisk until smooth.
4. Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.

 

Recipe found here

Chicken Dinner in a crock pot

Crockpot Chicken Dinner

Ingredients:

• chicken (boneless or with bones)
• potatoes, chopped
• carrots, chopped
• onion, sliced
• about 2 cups (or 1 can) of chicken broth
• 1 can cream of chicken soup
• salt and pepper

Directions:

1. Place the chicken on the bottom of the crockpot. 
2. Put the veggies on top of the chicken. 
3. Stir the broth and soup together with the salt and pepper.  
4. Pour over the veggies and chicken.  
5. Cook on high for 5-6 hours or low for 7-8 hours.

GRAVY:
You can thicken the broth to make gravy.  Remove the chicken and veggies from the pot.  Turn the heat to high.  In a container with a tight fitting lid, add several Tbs. of flour.  Add some water and shake to make a thick paste.  You want it to pour, but still be thick.  Slowly whisk the flour mixture into the broth.

Original recipe found here

Creamy Chicken Pockets

Creamy Chicken Pockets

Yield:  16 pockets, 6-8 servings

INGREDIENTS:

• 2 tbsp olive oil
• 2-3 small chicken breasts, diced
• 1/2 cup minced onion
• 2 cloves garlic, minced
• 1 tablespoon butter, softened
• 3 ounces cream cheese, softened
• 2 tablespoons milk
• 2 (8 ounce) package refrigerated crescent rolls
• 1 tablespoon butter, melted
• 1/4 cup Italian seasoned bread crumbs, optional

DIRECTIONS:

1. Preheat oven to 350˚F.
2. Heat the olive oil in a large skillet over medium heat.  Cook the chicken with the onions and garlic.
3. Meanwhile, in a medium bowl, beat the cream cheese and melted butter (1 TBS) until smooth.  
4. Stir in the cooked chicken, onions and garlic.  Add milk.  Mix well.
5. Separate the crescent roll dough into the eight triangles.  Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal.  Press and seal firmly.  
6. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. 
7. Brush the tops with the melted butter (1 TBS) and sprinkle with the bread crumbs (optional).
8. Bake for 11 – 13 minutes, or until golden brown. 
   
   
   Recipe Note:  To heat up leftovers, bake in a preheated 350˚F oven for 10 minutes.
   
   

Recipe adapted from Pennies on a Platter

Taco Salad in Homemade Bowl

Taco Salad in Homemade Bowl

Homemade Tortilla Bowl:

• Burrito-size flour tortillas
• Olive oil or Canola oil
• Oven-safe cups or canning jars (I used my some of my corningware bowls that were the right size)

 Directions:

1. Pre-heat the oven to 400 degrees
2. Place your cup/jar/small bowl upside down on a cookie sheet
3. Heat the tortillas in the microwave for about 25 seconds to get them soft and pliable
4. Coat each tortilla is about a teaspoon of oil.  It doesn't have to be thick, just make sure it all gets coated.  
5. Gently press the sides down to form a bowl shape
6. Bake in the oven for about 7 minutes

 Taco Salad (adapt to personal preferences and what is in the cupboard):

• Rice flavored with salsa
• Season Meat (ground beef/shredded chicken/steak) 
• Corn
• Beans (pinto, black, refried)
• Onion
• Lettuce
• Cheese
• Salsa
• Sour Cream

Place all ingredients into the fresh made tortilla bowl and enjoy!  

PHILADELPHIA Cooking Creme Creamy Chicken & Broccoli Casserole

Creamy Chicken & Broccoli Casserole

Recipe found at here.  My adjustments noted in Italics.

• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (14 oz.) frozen broccoli florets, thawed, drained or approx 1-1/2 cups of fresh broccoli.
• 1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
• 1/2 cup milk
• 1 Cup of rice
• 2 Cups of water 
• 24 RITZ Crackers, crushed (about 1 cup)
• 1 Tbsp. butter, melted

Directions

1. Heat oven to 400ºF.
2. Combine first 5 (or 7 if adding rice) ingredients in 13x9-inch baking dish; cover.
3. Bake 25 min (or 45 minutes if using rice). Meanwhile, mix cracker crumbs and butter.
4. Stir chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until topping is golden brown. 

It takes longer to cook the rice in the casserole.  So if you are short on time, just make the rice as a side dish and serve the chicken over the rice. 

PARMESAN RANCH CHICKEN

PARMESAN RANCH CHICKEN

From I {Heart} Nap Time

3/4 c. crushed tortilla chips (you could also use ritz, corn flakes, breadcrumbs…)

3/4 c. grated Parmesan cheese

1 1oz. package ranch dressing mix (dry)

4-6 boneless, skinless chicken breasts (pound to even thickness)

1/2 c. melted butter 

1. In a shallow bowl, combine the crushed tortilla chips, parmesan cheese and ranch. 
2. Dip chicken in melted butter 
3. Roll in cornflake mixture to coat. 
4. Place on a greased glass 9×13 casserole dish. 
5. Drizzle remaining butter and crumbs over all. You don’t have to drizzle the remaining butter, but at least a little of it… (Butter make EVERYTHING better!)
6. Bake, uncovered, @ 375 for 40 minutes.
7. Serve over brown or white rice or with pasta

The crumb mixture made plenty so I only used half and stuck the rest in the cupboard for next time.  I also didn't use a full 1/2 cup of butter.  The ranch flavor was pretty strong so next time I might not use a whole packet but it was still good and passed the husband test.  

Red Lobster Cheddar Bay Biscuits

2 cups Bisquick
2/3 cup milk
3/4 cup shredded cheddar cheese
1/2 stick of butter
1/4 teaspoon of garlic powder
1/4 teaspoon of parsley flakes

1. Preheat your oven to 400 degrees.
2. Mix the first 3 ingredients together until its blended well. Don't over mix. 
3. Spoon out onto a ungreased cookie sheet.
4. Bake at 450 for 8-10 minutes.
5. While they are baking, melt the butter in the microwave for about 30 seconds. Then stir in your garlic power and parsley flakes.
6. Once they come out of the oven, brush the butter mixture on top while they are still hot.

Sausage Biscuit and Gravy Breakfast Casserole

Sausage Biscuit and Gravy Overnight Breakfast Casserole

6 frozen biscuits
1 (12 ounce) package ground sausage (I used a full pound and it was a little too sausagey)
2 cups shredded Cheddar cheese, divided use
6 large eggs, lightly beaten
2 cups milk
1 package country gravy mix
3 tablespoons butter, melted

1. Bake frozen biscuits according to instructions on package. Cool slightly. Cut across center to create top and bottom. Set aside.
2. Brown crumbled sausage in skillet over medium heat. Drain.
3. Layer biscuit bottom halves in 11 x 8-inch baking dish that has been lightly coated with non-stick cooking spray.
4. Sprinkle sausage over biscuits. Sprinkle 1 1/2 cups of the cheese over top of sausage.
5. Whisk eggs, milk and gravy mix. Pour over cheese. Layer biscuit tops browned side up.
6. Cover and refrigerate overnight.
7. Bake uncovered at 325 degrees F for 40 minutes, sprinkle with remaining cheese and return to the oven for 5 minutes or until a knife is clean when removed. Drizzle butter over biscuits. Let stand 10 minutes before serving.

Banana Bread

This recipe is straight from my mom's kitchen.  Its simple and easy but doesn't disappoint.  For some reason, we don't have a bread pan so I make mine in whatever baking dishes are clean. 

Banana Bread

Ingredients:
1 cup butter
2 cups sugar
4 eggs
1 tsp vanilla
6 mashed bananas (can use frozen or fresh)
3 cups flour
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
OPTIONAL: nuts/chocolate chips etc 

Directions:

1. Cream butter and sugar together, add eggs, vanilla and bananas.  Mix well.
2. Mix dry ingredients together 
3. Add dry ingredients and mix well.
4. Add optional ingredients 
5. Pour into 2 loaf pans (or whatever type of pan you desire ie: muffins, cake pan etc) 
6. Bake at 350* for 50-60 minutes (if using a different pan, adjust time accordingly.

NOTE: Can substitute 2 cups grated zucchini for bananas to make Zucchini bread

PB Banana Smoothie

What should you do when your bananas start to turn brown and you know that no one is going to eat them?  Stick them in the freezer because they taste so yummy in this smoothie recipe!  You'll want to avoid the ones that are too brown or have been in the freezer for too long.  

Peanut Butter and Banana Smoothie 

2 frozen banana, cut into chunks
1/4 cup peanut butter
1 teaspoon honey
1 cup milk

Combine all ingredients in a blender and blend until smooth.

Serves 2 

Cookie Bars

We had a craving for something sweet the other night so I searched my cupboards for something to make.  I try not to keep too many sweets in the house so it proved difficult.  We did have a couple boxes of cake, but that didn't sound good.  Instead I used some random ingredients to make cookie bars.  The recipe was based loosely on one I found here.  

Original Recipe:

1/2 c. butter

1 1/2 c. crushed graham cracker crumbs

1 can condensed milk (Eagle Brand)

1 c. coconut flakes

1 c. chocolate chips

1 c. chopped almonds

Melt butter in microwave then pour into a 9x9 square pan. Sprinkle graham cracker crumbs over butter. Evenly pour the condensed milk over the crumbs. Then sprinkle on the coconut, chocolate chips, and nuts. Bake at 350 for 25 to 30 minutes. Let pan completely cool before removing bars.

My Adjustments:

I didn't have any coconut, which was rather unfortunate, so I made do without.  I mixed the butter and crumbs and then pressed them into the bottom of the pan.  I added mini chocolate chips, almond slivers, and toffee bits.  I then poured the sweetened condensed milk over it all.  I topped it with some more graham cracker crumbs and stuck it in the oven for about 25 minutes.  

We ate them warm when they first came out, and they were good, but a little too gooey.  They have gotten better over the last few days as they have cooled and hardened up to be more cookie-like.  I think the coconut would be yummy, but the extra crumb topping was a good substitute. 

Italian Chicken

This is the chicken that I usually make to go with the Alfredo sauce. Its quick and easy since the Sauce take a little more effort and the flavors mix nicely.  There are no measurements with this recipe so you can adjust it to your own serving needs.

- Chicken (I prefer the smaller tenderloins so they cook up fast but you can also use chicken breasts.  If you cut the chicken breasts into strips they will cook faster.)
- Italian Dressing
- Parmesan Cheese (optional)

1. Preheat oven to 350
2. Place chicken in a cooking dish.  Preferably, one that is just the right size for the amount of meat you are cooking up.
3. Pour dressing over the chicken.  Enough to give it a nice coat but it doesn't need to cover the chicken.  
4. Cover with foil and bake until cooked.  I usually let mine cook for 20-25 minutes.  It depends on the size of your meat though. 
5. Uncover and top with cheese if using
6. Cook uncovered for a few more minute to brown/melt the cheese

This chicken is great served with any type of pasta or rice. It has a nice hint of flavor that compliments many meals.  

Egg Muffins

Egg Muffins
Makes 12 muffins
(recipe created by Kalyn with inspiration from The South Beach Diet book)

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or individual silicone cups. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning (I made mine without and they still tasted yummy)
1-2 cups grated low fat cheese
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

I used some leftover ham cut up into small chunks.  The salt from the ham  and the cheese added plenty of flavor without needing to add any additional seasoning.  Between Brett and I we had a hard time leaving any for leftovers.  But we saved a few and they worked great!

Easy Parmesan Knots

This recipe was adapted from Real Mom Kitchen

Easy Parmesan Knots

• 1 tube (12 ounces) refrigerated buttermilk biscuit
• 1/4 cup canola oil
• 3 tablespoons grated Parmesan cheese (I did use the green can stuff)
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

I didn't have any oregano, so I used my Mrs Dash's Garlic and herb mix.  I didn't realize I was out of Oregano until after I had added the garlic powder.  Ours turned out a little too garlicy so next time I'll either follow the recipe or only do the Mrs Dash by its self.  The topping also made a lot, and I probably could have halved it and had plenty.

Mini Monkey Bread

This Monkey Bread Recipe comes from  from Ryan via The Pioneer Woman.  I reduced the recipe  by about 1/3 and made them in a muffin pan instead of a bundt pan.  It yielded 12 "muffins."

3 cans Buttermilk biscuits (not the flakey kind)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter

1. Preheat the oven to 350.
2. Open up all three cans of biscuits and cut each biscuit into quarters.
3. Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.
4. Drop all of the biscuit quarters into a bundt pan (or muffin cups).
5. Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits. 
6. Bake for 30-40 minutes (or 20 minutes for the muffin cup ones) until the crust is deep brown on the top.

I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Just tear you off a piece, blow on it for a minute and stick it in your mouth.

Oh man, it’s good.

These were easy to make, and super yummy!  As I said above, I only used 2 cans and it filled 12 regular muffin cups with about 6-8 in each cup. 

Spaghetti

Spaghetti is a simple go to recipe that we usually always have the ingredients for.  No real recipe for this one just wanted it on the "remember me" list.  While I'm here though, here are just a couple tips.

• We use Hunts pasta sauce usually in the four cheese or garlic and onion variety but add about 1/4 cup of brown sugar to the sauce to sweeten it up and reduce the acidity.  
• Left over Spaghetti is a wonderful thing, which is good because we often make far too much
• Garlic Bread and Salad are great sides
• The husband doesn't usually eat meals without meat, but for a money saving family this can easily be done meatless

Kirsten Surprise

This meal was affectionately titled by one of my really good friends and her husband.  My friend and I were roommates and I would make this nameless dish and once they got married they made it too.  They needed a name to call it and so it became "Kirsten Surprise."

Ingredients

• 1 Box of Beef Rice-a-roni
• 1 Can of corn
• 1 lb beef
• Salsa
• Sour Cream
• Chips

Directions

1. Brown beef and set aside
2. Cook rice a roni as directed
3. Add can of corn during the last 5 minutes of cook time
4. Add Beef and mix together
5. Serve Rice mixture over chips and add salsa and sour cream to taste. 

Pasta Bake

Easy Pasta Bake

Ingredients 

• 1 lb dry pasta
• 1 jar of pasta sauce 
• 1 tub of cottage cheese
• Parmesan cheese
• 1 "jar-full" water
• 1 lb of cooked meat (hamburger, sausage etc)

Directions

1. Heat oven to 350 
2. Mix cottage cheese, sauce and water together in a bowl
3. Add meat and mix
4. Add noodles and mix
5. Dump into a casserole dish 
6. Top with Parmesan cheese
7. Cover with foil and cook for 30-45 minutes
8. Pair with a fresh salad and enjoy

Snacks

Here are some yummy and mostly healthy snacks that don't really require a recipe but are easy to forget about. This will be a ever-growing list.    

apple slices (w/peanut butter)
applesauce
avocados
bananas
blueberries
celery w/peanut butter
cucumber slices
deli meat (turkey or ham) wrapped in lettuce
granola bars
grapes (frozen)
gum
hard-boiled egg
homemade whole wheat bread
hummus w/carrots or celery
jello
mixed nuts (almonds)
oranges
peanut butter and banana on toast
peanut butter and banana smoothie

rice cakes
salad
strawberries
string cheese
sweet potato fries
yogurt, granola and fruit parfait 

Cake Batter Cookies

These easy cookies only take 3 simple ingredients.

• Box of cake batter (any variety)
• 2 eggs
• 1/2 cup oil

Mix all the ingredients, spoon onto a pan and bake at 350 for 5-10ish minutes. 

OPTIONAL: add any candies or chips to the batter prior to baking

You can customize them any way you wish.  Tonight the version was Devils food cake with peanut butter chips.

Beef Stew

This is the quick beef stew recipe that I made today.  I've never made stew before and although I'm not a huge fan of stew in the first place Brett said it was delicious so I guess it turned out good.  We had some stew meat that the Brett's parents gave us and we needed to use up.

Beef Stew (Crockpot style) 

• Stew meat (cut into bite size pieces)
• Potatoes (cubed)
• Carrots (cut into similar sized chunks)
• Onion (cut into medium size pieces) 
• Large container of Beef broth (it was 3 cups I belive)
• Packet of Beef stew seasoning/mix

Add all ingredients into the crock pot and cook on low for 7-8 hours or on high for 3-4.

I served it in a bread bowl and we were thoroughly full by the time we finished.  I'm glad we got it in on a cold day although I'm hoping spring will be here soon!

Zangy BBQ Chicken

Zangy BBQ Chicken

A quick and easy sauce for chicken that you can use in so many ways. 

• 1/2 cup bbq sauce
• 1/2 cup Italian dressing
• 1 1/2 lbs. boneless chicken breast

1. Mix the BBQ and Italian dressing together.  Pour over the top of the chicken.  
2. Bake at 350 degrees for an hour.
   OR stick it in a crock pot for 5-6 hours on high or 7-8 hours on low.
   OR use it as a marinade and then grill it up on the BBQ

Homemade Granola

There are lots of way to do homemade granola.  This is the recipe I typically follow.  You can adjust it easy to meet your need/preferences.  It makes a lot and we love having it around for a quick snack or to throw into yogurt or ice cream. 

Ingredients:

-6 C Quick Cooking Oats

-1/4 C Flour

-1/2 T  Cinnamon

-1/4 t Nutmeg

-3 C Random dry ingredients (raisins, coconut flakes, sunflower seeds, slivered almonds, small chocolate chips, peanut butter chips, dried banana chips, rice crispy puffs)

-1/2 C Vegetable Oil

-1/2 C Honey

Instructions:

Preheat oven to 350 degrees. Mix all of the ingredients but oil and honey. Mix oil and honey and microwave until hot. Pour oil and honey mixture over dry ingredients and mix well. Spread mix over 2 baking sheets and bake until lightly golden brown on top (appx 20 min, stir and cook for longer if necessary).   Let cool, then break up into chunks.

Seasoned Potatoes

These lend themselves well to change.  Basically I use whatever seasoning I have around and it always turns out yummy.  A perfect side to a Sunday meal.   

INGREDIENTS:
1/3 c. oil
Seasoning-  onion soup mix packet/mrs dash garlic herb/Parmesan cheese and garlic salt
5-7 potatoes (cut into chunks/wedges)

DIRECTIONS:

1. Toss potatoes in a bowl with the the oil until well coated
2. Add seasoning and toss some more
3. Bake @ 400 degrees for about 30-45 minutes (I usually bake them on tin foil so its easy to clean up)

Butter Pecan Crunch Cake

 I made this cake and didn't LOVE how it turned out but it was pretty good. The original recipe/picture shows the crumbs on top but for some reason mine sunk in the cake to the bottom.  I probably did something wrong :(

INGREDIENTS:

• Butter Pecan cake mix
• 1 stick butter, melted
• 2/3 cup milk
• 1 egg
• 4 Tbs. cold butter
• 1/2 cup pecans or walnuts
• 1 cup toffee chips

DIRECTIONS:

1. Measure 1 cup of cake mix and put it in a bowl.  Set it aside for later.
2. Beat the remaining cake mix, melted butter, milk and egg with an electric mixer till well combined.  Pour into a greased 9×13 pan.
3. Cut the cold butter into 1 cup of dry cake mix with a pastry blender or fork to make crumbs.  Stir in toffee chips and nuts.  Sprinkle on top of the batter.  Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.

Recipe from:
http://eatathomecooks.com/2011/01/butter-pecan-crunch-cake.html

Crock Pot BBQ Pulled Pork

 Crock Pot BBQ Pulled Pork Sandwiches

Pulled pork sandwiches are a favorite go to easy recipe.  The way I make them is so simple you can hardly even write out a recipe.

INGREDIENTS: 
We use:
Pork Roast (Shoulder, Butt, whatever I find at the grocery store for cheap)
BBQ Sauce (we prefer Sweet Baby Rays)
Onion

We could also use (but usually don't):
Garlic
BBQ Rub Seasoning
Liquid Smoke

DIRECTIONS:

1. Cut the onion and garlic into large rough pieces and place in the bottom of the crock pot. 
2. If you have it, season the pork with your seasoning and then place it on top of the veggies.
3. For added BBQ flavor add 1 teaspoon of liquid smoke
4. Fill up the crock pot about 2/3 with water
5. Cook on low for 7-8 hours (or high for 3-4)
6. After its done cooking separate the meat from the fat/juices/onions and put the meat back in the crock pot.
7.  Use two forks to pull apart the meat
8. Add about half a bottle of BBQ sauce and mix it up
9. Allow it to warm up a little, but be careful not to let it burn now that there is sugar in the mix. I usually stick the lid back on and place the setting to warm while I finish setting the table etc.
10. Top with some more sauce to taste and serve on toasted buns