Chicken Enchilada Slow Cooker Soup

 Great weeknight dinner! Easy, filling, healthy! Recipe from AllRecipes.

Ingredients

• 1 pound skinless, boneless chicken breast halves

• 1 (15.25 ounce) can whole kernel corn, drained

• 1 (14.5 ounce) can diced tomatoes, undrained

• 1 (14.5 ounce) can chicken broth

• 1 (10 ounce) can enchilada sauce

• 1 white onion, chopped

• 1 (4 ounce) can diced green chiles

• ¼ cup chopped fresh cilantro

• 3 cloves garlic, minced

• 2 bay leaves

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon salt

• ¼ teaspoon ground black pepper, or to taste

Directions

1. Rinse chicken breasts and pat dry. Place chicken into the bottom of a slow cooker. Add corn, tomatoes, chicken broth, enchilada sauce, onion, green chiles, cilantro, garlic, bay leaves, cumin, chili powder, salt, and pepper. Cover and cook on Low for 6 hours.

2. Transfer chicken to a large plate, then shred meat with two forks. Return shredded chicken to the slow cooker, stir to combine, and continue cooking for 30 to 60 more minutes. Discard bay leaves before serving.

Ruth Chris Sweet Potato Casserole

 Wow-this is incredible! My favorite sweet potato casserole ever! Thanks, Girl who Ate Everything!

Ingredients

  

Crust:

• 1 cup brown sugar
• 1/3 cup all-purpose flour
• 1 cup chopped pecans
• 1/3 cup butter, melted

Sweet Potato Mixture:

• 3 cups cooked and mashed sweet potatoes, (see Note)
• 1 cup white sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs, well beaten
• 1/2 cup butter, melted, (1 stick)

Instructions

 

• Preheat oven to 375 degrees. Spray a medium-size casserole dish (around 2 quarts - I use a 7x11 baking dish) with nonstick spray.
• For the crust: Combine brown sugar, flour, nuts and butter in mixing bowl. Chill in the fridge until ready to use. This helps the crumble maintain its form and not melt into the sweet potatoes.
• Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture.
• Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days if making ahead of time.
• *If you refrigerated ahead of time make sure to reheat the potatoes again before adding the crust - around 10-20 minutes.
• Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10-20 minutes or until crumble is browned. Makes 10 servings. Allow to set for a few minutes before serving.

Pioneer Woman's Sheet Cake Pancakes

 Okay we have made sheet pan pancakes a million times, but this is THE best recipe! Saving because we are obsessed! Thanks to Pioneer Woman!

Ingredients 

2 1/4 cups all-purpose flour 

1/4 cup granulated sugar 

1 Tbsp. baking powder 

1 tsp. baking soda 

3/4 tsp. kosher salt 

2 1/4 cups whole buttermilk, room temperature 

2 large eggs, room temperature 

1/2 cup (8 Tbsp.) unsalted butter, melted and divided, plus more for serving 

1 tsp. vanilla extract 

1/2 cup blueberries 

1/2 cup sliced strawberries 

1/2 cup semisweet chocolate chips 

1/2 cup chopped pecans 

Maple syrup, to serve 

Directions 

YIELDS: 10 - 12 serving(s) 

1 Preheat the oven to 425°F. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the buttermilk and eggs. Add the buttermilk mixture to the flour mixture, along with 4 tablespoons of the melted butter and the vanilla. Stir the batter together until just combined. 

2 Brush an 18-by-13-inch sheet pan with 2 tablespoons of the melted butter, then pour in the pancake batter. Sprinkle the batter with the blueberries, strawberries, chocolate chips, and pecans, as desired. 

3 Bake until golden, 15 to 18 minutes. Brush the remaining 2 tablespoons of melted butter over the surface of the pancake. 

4 Cut into squares and serve with more butter and maple syrup.

Brown Sugar Cinnamon Poptart Bars

 Oh.My.Word. These are TO DIE FOR! Make them asap! Pic and recipe from Cookies for Days.

Ingredients

Sugar Cookie Crust

3/4 cup (167g) salted butter, softened

3/4 cup (173g) granulated sugar

1 egg

1 1/2 tsp vanilla

2 1/4 cups (342g) all-purpose flour

1 1/2 tsp baking powder

1 Tbsp canola oil

Brown Sugar Cinnamon Filling

1/4 cup (56g) melted butter

1 cup (246g) light brown sugar

2 Tbsp all-purpose flour

2 tsp ground cinnamon

Glaze

2 1/2 Tbsp very warm water, plus more as needed

1/2 Tbsp light corn syrup

1/4 cup (62g) dark brown sugar

1/4 tsp clear vanilla flavoring

1 1/2 cups (161g) powdered sugar

Instructions

Preheat the oven to 350°F (180°C).

In the bowl of a stand mixer or with an electric hand mixer, combine the butter and granulated sugar until light in color and fluffy in texture.

3/4 cup (167g) salted butter, softened,3/4 cup (173g) granulated sugar

Scrape the sides and add in the egg and vanilla.

1 egg, 1 1/2 tsp vanilla

Once combined, add the flour, baking powder, and canola oil. Mix until a soft dough comes together. Divide the dough in half.

2 1/4 cups (342g) all-purpose flour,1 1/2 tsp baking powder,1 Tbsp canola oil

Line a 9×13 pan with parchment paper and press half of the dough into the parchment paper. Alternatively, you can use a rolling pin to roll it out into a rectangle on parchment paper and then cut to fit the 9×13 pan. Remove the parchment paper and dough and place in the freezer.

Grease the 9x13 pan with non-stick spray and then press the remaining half of the dough into the bottom of the pan. The dough will be thin, just work slowly until the bottom of the pan is evenly covered.

In a medium sized bowl, combine the ingredients for the filling until you achieve a wet sand texture.

1/4 cup (56g) melted butter,1 cup (246g) light brown sugar,2 Tbsp all-purpose flour,2 tsp ground cinnamon

Spread the filling onto the bottom cookie crust in the pan, leaving the edges empty so we can crimp the top and bottom crust together.

Remove the rolled out cookie dough from the freezer. Remove the parchment paper and gently place the dough on top of the filling.

Use the tongs of a fork to gently crimp the edges and then cut a few venting slits or holes.

Bake at 350°F (180°C) for 17-20 minutes or until the edges are golden brown.

Remove from the oven and allow the poptart to cool completely.

Once cool, make the glaze by whisking together the warm water, corn syrup, dark brown sugar, and clear vanilla in a medium sized bowl.

2 1/2 Tbsp very warm water, plus more as needed,1/2 Tbsp light corn syrup,1/4 cup (62g) dark brown sugar,1/4 tsp clear vanilla flavoring

Slowly add the powdered sugar to the water mixture, whisking constantly until all of the powdered sugar has been incorporated.

1 1/2 cups (161g) powdered sugar

Add warm water 1/4 tsp at a time until you reach a slow dripping consistency.

Carefully remove the baked pop tart from the pan and pour/spread the glaze onto the top of the pop-tart.

Allow the icing to set completely before cutting.

Enjoy!

Easy Pineapple Cake

 Wholesome Patisserie had a gem here! This is one of our new favorites!! 

Ingredients

Pineapple Cake

1 3/4 cups all-purpose flour, scoop & leveled

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup granulated sugar

2 large eggs

16 oz canned crushed pineapple with juice, do not drain, reserve 2 Tbsp for frosting

1/4 cup extra virgin olive oil

Pineapple Buttercream Frosting

113g g unsalted butter, softened to room temperature

1 3/4 cups powdered sugar

2 Tbsp crushed pineapple with juice, reserved from the can used in the cake

1/8 tsp salt

Instructions

Pineapple Cake

Preheat Oven: Preheat oven to 356ºF (180ºC). Line a square 8×8 inch baking pan with parchment paper, set aside.
Note: Alternatively, if you have a non-stick pan, liberally grease it with softened/spreadable butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.

Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder and salt until well combined. Set aside.

Mix Sugar and Eggs: In a large mixing bowl, use electric hand beaters or a stand mixer with the paddle attachment to beat the sugar and eggs on medium speed for 1 minute until well combined, scraping down the sides as necessary.

Reserve Pineapple for Frosting: Before adding the pineapple to the batter, measure out and set aside 2 tablespoons of the crushed pineapple with juice for the frosting.

Incorporate Remaining Pineapple and Oil: Pour the remaining crushed pineapple (with juice) and the olive oil into the bowl. Beat on medium speed for 15 seconds until well combined.

Add Dry Ingredients: Add the flour mixture and mix just until incorporated, about 15 seconds, ensuring not to over-mix to avoid a dense cake.

Transfer Batter to Pan: Pour the batter into the prepared pan and smooth the top with a spatula.

Bake: Bake for 30–35 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Cool: Remove from oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pineapple Buttercream Frosting

Beat Butter: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attached, beat the softened butter for 1 minute until smooth, pale, and creamy.

Add Sugar Gradually: Add half of the powdered sugar and beat on medium speed until combined. Add the remaining half and continue to beat until well combined.

Add Reserved Pineapple and Salt: Add the reserved 2 tablespoons of crushed pineapple with juice and the salt. Beat for 1 minute until the frosting is light and fluffy.

Frost Cake: Once the cake is completely cooled, spread the pineapple frosting evenly over the cake.

Serve: Cut into squares and serve. Enjoy!

Notes

Store: In an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days

Freeze: Wrap individual slices tightly in plastic and foil, freeze up to 3 months

Thaw: Let slices come to room temp or thaw overnight in the fridge

Chocolate Dubai Pie

 I got this recipe off of a Facebook 

Strawberry Crisp

 Picture and recipe from Belle of the Kitchen. Definitely a keeper! Such an easy dessert to throw together on a weeknight even!

Ingredients

Filling:

• 5 heaping cups fresh strawberries, hulled and quartered
• 1/4 cup granulated white sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons cornstarch

Topping:

• 1 cup all purpose flour
• 3/4 cup old fashioned oats
• 2/3 cup granulated white sugar
• 2/3 cup packed brown sugar
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 cup (1 stick) butter, melted

Instructions

• Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.
• Combine the chopped strawberries and sugar in a large bowl and mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the prepared baking dish.
• In a separate medium size bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.
• Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

Chicken Crescent Roll Ups

 

I love all things I've made from The Dashley's and these are no exception. I'm not even a chicken roll up kind of person, but these were fantastic. Freeze for kids' lunches, too!

Ingredients

  

• 8 ounces cream cheese
• 2 tablespoons green onion
• 4 tablespoons melted butter
• 4 cups shredded chicken
• ½ teaspoon salt
• ¼ teaspoon pepper
• 5 tablespoons milk
• 2 cans crescent roll dough

Topping for Crescents

• 2 tablespoons melted butter
• ½ cup traditional bread crumbs
• ¼ cup parmesan

Instructions

 

• Preheat oven to 350℉.
• In bowl blend cream cheese and melted butter.
  8 ounces cream cheese,4 tablespoons melted butter
• Add chicken, salt, pepper, milk and green onions and mix well.
  4 cups shredded chicken,½ teaspoon salt,¼ teaspoon pepper,5 tablespoons milk,2 tablespoons green onion
• Seperate crescent dough into individual triangles as marked.
  2 cans crescent roll dough
• Spoon roughly ¼ cup of the mixture near the base of the triangle and roll crescent up in the traditional crescent shape, pinching any open edges closed.
• In small bowl combine parmesean and bread crumbs to create topping mixture.
  ½ cup traditional bread crumbs,¼ cup parmesan
• Brush each roll up lightly with melted butter and sprinkle with topping mixture.
  2 tablespoons melted butter
• Place crescents in a lightly greased 13x9 casserole dish or on a baking sheet.
• Let bake in the oven till golden brown, for 25-30 minutes.
• Serve hot alongside a favorite cream sauce or chicken gravy.

Lemon Sheet Cake

 

This one comes from The Recipe Rebel and was a summer favorite! A lighter version of our regular chocolate sheet cake!

Ingredients

• 1 cup salted butter (melted) let cool to room temperature
• 2 cups granulated sugar (400 grams)
• 2 large eggs
• ½ cup milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• zest of 2 lemons
• ¼ cup freshly squeezed lemon juice
• 2¼ cups all purpose flour (293 grams)
• 1 cup hot water

Frosting

• 3 cups powdered icing sugar
• ½ cup butter melted
• 2-3 tablespoons lemon juice
• 1 teaspoon vanilla

Instructions

• Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.
• In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.
• Add milk, baking soda and vanilla and whisk until combined.
• Zest and juice 2 lemons.
• Stir in flour and lemon zest. Add hot water and only ¼ cup of the lemon juice and stir slowly until combined.
• Spread into prepared baking sheet and and bake for 15-18 minutes. Remove from the oven and cool to room temperature.