Better-Than- Chipotle Burritos

To say I can't live without my crock pot would be a H.U.G.E understatement!!! . Without it meal time at our house would almost be non-existent during the weekday. So anytime I come across a great sounding crock pot recipe I like to give it a try, at least one time!

I found this one stashed in a binder of things that I came across before pinterest came about. When I used to print out and file away!

1 London Broil roast {1.5-2 lbs.}
1 onion, chopped
4 garlic cloves {minced} {I used 3}
2 T whole peppercorns
2 T apple cider vinegar
2 {8oz} cans tomato sauce
1 chipotle pepper in adobo sauce
2 tsp chili powder, more or less to taste
2 packages {8ct} Mission burrito -sized tortillas
Cilantro-Lime white rice, see recipe below
black beans, see recipe below
Additional toppings as desired, such as salsa, guacamole, sour cream and cheese

For the Cilantro-Lime White Rice:

1 cup white rice
2-3 T minced cilantro
1-2 tsp lime juice
salt

For the Black Beans:

1 {15oz} can black beans
1 tsp cumin

Ready? This is just about as easy as ordering at Chipotle!

1. Place London Broil in slow cooker, throw on chopped onions, garlic cloves, peppercorns, and apple cider vinegar on top. Add enough water to cover roast. Cook on low for about 6 hours.

2. Remove meat from slow cookers and shred. It might seem a little dry and tough at this point, but we're about to fix that! Remove the garlic cloves and peppercorns form slow cooker, reserving the liquids. Blend the tomato sauce, Chipotle pepper, and chili seasoning together until the Chipotle pepper is very fine. Add the meat back to the slow cooker, along with the tomato sauce mixture and enough of the reserved broth to keep it plenty moist. Cook on low for another hour.

3. When you're about 20 minutes away from wanting to eat, coo the rice according to the package directions. Once it's done cooking, scoop it into a bowl and toss with the cilantro, lime juice, and salt {to taste}. Warm the black beans and cumin seasoning together.

4. Now that everything is ready, begin assembling your burritos! Warm tortilla are a must, and I've found the best way to warm them is, we;;, just like the Misson package says- heat them one at a time on a skillet on medium high for 10-15 seconds on one side and 10 seconds on the other.

These burritos have a TON of flavor and got two thumbs up from Hannah and Gabe!

Linking up to these great blogs today...stop by when you can Tasty Tuesday - Tempt My Tummy - Tuesday at The Table

Three Envelope Pot Roast

I'm addicted to a great {new to me} cooking blog www.plainchicken.com . She makes stuff that I know my family will eat. We tried this one last week and it  got a thumbs up from everyone.

Defiantly adding it to my dinner rotation!

Three Envelope Pot Roast

1 3-4 lb pot roast
1 cup water
1 cup salsa {or water if you don't want it spicy} I used green Verde
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix {found mine at Homeland}

Whisk togather water, salsa and seasoning packets. Place roast in slow cooker. If you have a fat side make sure to place it going up. This allows for the fat to drip down through your meat adding even more flavor. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or on high for 4-5 hours.

Here's the best part. I used a 5lb roast so that I could get two meals from it. One being the roast we had that night. Then I shredded the remaining and wrapped it up for my deep freezer. The next week I made Pot Roast sliders with Creamy Chipotle Sauce...Yum!

Creamy Chipotle Sauce

1/4 cup sour cream {I used light}
1 tsp. adobo sauce from chipotle peppers { or 2 Tbsp chili sauce if you don't want the heat}
2 tsp. creamy horseradish sauce {I used Kraft}


Mix it all together and spread on toasted Hawaiian King dinner rolls. Top with your leftover pot roast and Swiss cheese! Would be great on top of Nachos too!


I'll be sharing this new fav of ours over here stop by if you can Tasty Tuesday - Tempt My Tummy - Tuesday at the Table

Happy L-O-V-E Day!

Wanted to share what the kiddos would be taking to pass out to all their Valentines today.

This year I created Valentine Bookmarks, we just love them.

Gabe also took his Bouncy balls to share!

And then I made these for the class parties.

Found it on pinterest, shocking I know!

Here's what you need and keep in mind you can change the cake mix to any color you wish. So that makes them perfect for just about any holiday.


1 brownie cake mix
2 eggs
1/2 Canola oil
1/4 cup water
1 Strawberry cake mix
3 egg whites
2 tablespoons canola oil
1 1/2 Cup water


Preheat oven to 350*. Mix Brownie mix, 2 eggs, 1/2 cup canola oil and 1/4 cup water in a bowl. Stir until fully incorporated. Using a medium cookie scoop drop one scoop of the brownie mixture into muffin pan with liners. Mic cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes. Add two scoops of cake mix to the top of your brownie scoop. This should fill each muffin liner about 2/3 full. Bake for 20 minutes until tops spring back from touch. Allow to cool and then ice.

I used Ms. Humble's Whipped Cream Cheese Frosting. I think this would be good on just about ANYTHING!

16oz cream cheese, room temperature
1 1/2 Cup powdered sugar
1 teaspoon vanilla
1 Cup heavy cream, cold. Higher the fat content, the better!

Beat cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff picks, then add the whipped cream to the cheese mixture and quickly and briefly beat to combine. Do not over beat.


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Almond Toffee Bars, Dee-lish!

Just a heads up before you whip these bad boys together. Make sure that you have somewhere to take them, or you will end up sicker than a dog eating most of them all yourself. These tasted so good it was hard for me to walk away.

Here is what you need to make these sinful treats!

1 1/2 Cup Quick Oats
1/2 Cup crushed Graham crackers
1/4 teaspoon salt
1 stick unsalted butter, melted
1 Cup Health Toffee Bits
1 Cup Semi Sweet Chocolate Chips
1 Cup sliced almonds
1 can sweetenend condensed milk

Mix oats, graham crackers and salt together. Stir in melted butter mixing well. In 8X8  greased pan, dump mixture and pat into a crust. Don't use wax paper like I did here.

Then sprinkle on your toffee bits, chocolate chips and almonds.

Last, drizzle entire can of sweetened condensed milk over the bars. The milk will soak in as they cook so don't worry about that.

Bake at 350* for about 40 minutes. Allow to cool and then place pan in frig at least 4 hours before cutting and devouring {smile}! Yields about 24 for bars, no need to cut them to big as they are supper rich!

Linking up to these great blogs today Tuesday at The Table - Tasty Tuesday - Tempt My Tummy

Chicken Wild Rice Soup

Ok, so this is not a "Fat Free" soup. Nor, is it ready in 20 minutes. But the time you put it's totally worth the effort.

Ingredients you will need:


1/2 Cup butter
1 finely chopped onion
1/2 Cup chopped celery
1/2 sliced carrots
1/2 pound fresh sliced mushrooms
3/4 Cup all-purpose flour
6 Cups chicken broth
2 Cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 Cup slivered almonds
3 Tablespoons dry sherry (optional)
2 Cups half-and-half


Directions:


Melt butter in a large saucepan over medium heat.

Stir in the onion, celery and carrots and saute  5 minutes.

Add mushrooms and saute for 2 more minutes.

Then add flour and stir well.

Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and simmer.

Next, add rice.

Chicken.

Salt, curry powder, mustard powder, parsley, ground pepper and salt.

Add almonds.

Allow to heat through, then pour in the half-and-half. Let simmer for 1-2 hours. {note: do not boil or your roux will break.}


Enjoy {smile}


Source: www.allrecipes.com




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Cranberry Walnut Slaw

This is a slaw a co-worker of mine shared with me just before Thanksgiving.

It's delicious, colorful easy and perfect for the Holidays.

Ingredients:


1 16 oz. package shredded coleslaw mix
6 small chopped green onions
1 stalk celery, chopped
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup balsamic vinegar
1/4 cup rice wine vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1 1/2 teaspoons dry mustard
ground black pepper to taste

In a large bowl, toss together the coleslaw mix, onion, celery cranberries and walnuts. Mix vinegar, sugar, oil salt, mustard and pepper in a mason jar. Pour over slaw mixture and toss to coat. I mixed the first 3 ingredients together and mixed the dressing up the night before. Right before dinner I added the cranberries and walnuts then the dressing.

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Slow Cooker Cheesy Potato Soup

Finally, FINALLY, the Canada jet stream has dropped down to greet us!

I L-O-V-E crisp fall days that you can feel when you breathe in deep.

It also means the return to soup lovin’ days! We had this over the weekend and it’s not a bad crock pot potato soup. The kiddos had three bowls each!

Slow Cooker Cheesy Potato Soup

What you need:

1 Bag 32oz frozen southern-style diced hash brown potatoes, thawed {mine were still frozen}

½ Cup frozen chopped onion {I chopped them up and toss in the freezer what I don’t use}
1 medium stalk celery, diced {1/2 cup}
1 carton 32oz chicken broth
1 Cup water
3 Tablespoons Gold Medal all- purpose flour
1 Cup milk
1 bag {8oz} shredded American-cheddar cheese blend {2 Cups}
¼ bacon browned and crumbled
4 medium green onions

What to do:

In a 3-4 quart slow cooker, mix potatoes, onion, celery, broth and water. Cover, and cook on LOW for 6-8 hours.

In a small bowl, mix flour into milk; stir into potato mixture. Increase setting to HIGH. Cover, cook 20-30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions.

·         I changed it up a bit and added salt, pepper and a tad bit of garlic salt to start.

Happy Eatting!

Eyes WIDE Open!

The aroma of coffee makes me perk up every time I breathe it in. Even though I am not a hot coffee drinker. Oh, I’ve tried…different flavors with creamers and even REAL cream. Just can’t get used to it.

However, a Vanilla Mocha Frappuccino from Starbucks has me at hello. So when I came across this little concoction on Pinterest I could not wait to give it a try.

2 Tablespoons instant coffee granules

2 Tablespoons fat free vanilla flavored coffee creamer, powdered
½ cup fat free milk
8-12 ice cubes

Blend all ingredients together in a blender and process until smooth. If desired, sweeten with Splenda.

Entire recipe makes 1 cappuccino smoothie. Yields 95 calories, 0g fat, 17g carbohydrates, 4g protein

My only mistake was making this at 5pm Saturday evening. For someone that’s not a coffee drinker it 's equal to about 4 cups of coffee. I didn’t crash until the next morning while sitting in service.

 

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Frozen Lemonade Pie

Southern cooks sure know what they’re doing! Granted it might not be the healthiest option, but in moderation can be devoured!

I came across the recipe from the FoonNetwork channel via The Neely’s. It was an instant hit out our house had has made it to the “repeat” section of my cookbook binder. Perfect for any summer get together, so “pin it” for next year.

Frozen Lemonade Pie

1 large-size store bought graham cracker pie crust

1 {14 oz.} can sweetened condensed milk, chilled {I used the low-fat one}
1 {12 oz.} container Cool Whip, thawed
1 {6 oz.} can frozen lemonade concentrate, KEEP frozen
1 teaspoon candied lemon peel for garnish {optional}

In medium bowl, add chilled sweetened condensed milk and Cool Whip, fold gently together. Add frozen lemonade to bowl and gently fold in. Do not let mixture become soupy. Pour mixture onto pie crust and freeze overnight. Garnish with candied lemon peel, if desired.

Serves 8

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Hearty Stir Fry

Here is a fast, tasty and hearty stir-fry sure to please everyone in the family!

2 lbs. Sirloin steak, cut into strips

1-2 Green Bell Pepper {cubed or sliced}

1 Yellow onion, sliced
1 Cup cooked rice
2 tablespoons cooking oil
1-2 tablespoons La Choy sauce.
1 Cup Beef Broth
Salt and pepper {to taste}

And just to let your see what is behind that picture

What real life looks like, I know we all like seeing that other people are just as “normal” as we are!

On with the cooking, Drizzle oil into large fry pan and heat on med-hi. Meanwhile slice sirloin into strips. Cook in hot oil until no longer pink.

 Toss in green pepper, onion, La Choy sauce, beef both, salt and pepper. Cover and allow to cook for about 20 minutes, until most of the broth is cooked down. At the same time prepare your rice according to the box. When rice is done stir into beef mixture and serve.

I serve these after dinner; my kids get a hoot out of hearing mommy and daddy’s fortune!

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Fresca Biscuits

This weekend I tried a new recipe for Sunday morning breakfast! It’s been book marked on my Pinterst obsession board for a few weeks.

After I measured out my Bisquick and forked in my sour cream it dawned on me I didn’t have any 7-Up! So I used what I had, Fresca, and mixed away.

Now, this is a VERY soft and sticky dough. You can try and pat it out and use a biscuit cutter. Or just go old fashion and do drop biscuits like I did.

 melted the ¼ cup butter in my 9X13 pan and dropped my dough in. Baked in a 450* oven for about 10 minutes or so.  Simple and fast for early Sunday mornings before church.

Fresca Bisquick Biscuits

2 Cups Bisquick

1 Cup Fresca

¼ Melted butter

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Frozen Dessert a.k.a The Bomb!

I live in a great state! However, the temperature here this summer has been insane. Today we official broke any record that has ever been recorded sense they have been keeping records. That includes the Dust Bowl!

So, I dug into my recipes files for a beloved “dessert” that  I have now been letting the kiddos eat for breakfast, they think I rock right now {smile}!

We simply have always called it Frozen Dessert!

Combine:

                ¾ cup sugar

                8oz. package cream cheese {softened}

Beat until well blended and add the below.

Combine:

                1 large can pineapple tidbits {drained}

                1 10-16 oz. package frozen strawberries  {thawedwith  juice}
                 ½ chopped pecans
                 2-3 bananas, sliced

Mix everything together and pour in a cake pan {9x13}. Freeze overnight. Take from freezer 15 minutes before serving. I do substitute reduced and fat free products where I can

Stay Cool! Sorry no picture of the frozen finish, but trust me it's delish!

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