Saturday, August 1, 2015
I love quick, delicious lunches! I threw all of the ingredients in the crock pot before heading to the farmer's market this morning and came home to perfectly cooked chicken that was easy to shred. I served on Hawaiian rolls with some fruit & veggies on the side. Yum!
Buffalo Chicken Sliders
2 large chicken breasts
1/2 bottle Franks hot sauce
Packet dry ranch dressing mix
Put all ingredients in crock pot and cook on low until done. Serve on rolls.
Monday, July 27, 2015
3/4 cup white sugar
1/2 cup vegetable oil
2 large eggs
2 large ripe bananas
1/3 cup unsweetened vanilla almond coconut milk
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup coconut
Coconut & Brown Sugar for topping
Beat sugar through milk in mixer until smooth. Mix dry ingredients in bowl and then add into wet. Mix just until combined. Stir in coconut.
Divide evenly into greased muffin tin. Sprinkle tops with coconut and brown sugar.
Bake at 350 for 25-30 minutes or until toothpick comes out clean.
Recipe made 6 jumbo muffins. Adjust cooking time for regular sized or
Tuesday, March 19, 2013
2 and 1/2 cups sharp cheddar cheese, grated
1 teaspoon Dijon mustard
2 tablespoons half-and-half
1/4 cup Guinness
2 or 3 scallions, chopped
1 teaspoon garlic, minced
2 tablespoons parsley, chopped
Sea salt and pepper, to taste
2. With the food processor running, slowly pour the Guinness down the feeder and blend until combined.
3. Add the scallions, garlic, parsley, and salt and pepper (to taste). Blend until thoroughly mixed.
4. Transfer to a bowl, cover, and chill at least for one hour prior to serving.
Corned Beef & Cabbage
Recipe from AllRecipes
|Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on low.|
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Saturday, March 9, 2013
We had company over for dinner last night and I made this for dessert. Of course, we were so excited for dessert that I competely forgot to take a picture of it. It was so yummy, though, that I had to still share the recipe.
I drizzled the bread pudding with extra Nutella straight out of the oven and served it warm with vanilla bean ice cream! Mmmmm mmmm mmmm!
Nutella Bread Pudding
Recipe slightly adapted from Inspired Taste
Sunday, March 3, 2013
Sugar Cookie Dip
1 box dry sugar cookie mix
1 (8oz) package cream cheese
1 container Cool Whip
1 tsp almond extract
Splash of milk for thinning
Mix cream cheese and sugar cookie mix in mixer thouroughly. Add cool whip and whip to combine. Mix in almond extract and milk until desired consistency is reached. Refrigerate until ready to serve.
Labels: Desserts - MISC