Bacon Ranch Chicken

I have a new website that I absolutely love! Crock Pot Girls!! Have a feeling I will be using this site a lot this fall and winter!

4 boneless, skinless chicken breasts

2 tbsp. real bacon bits (I used turkey bacon)

1 tsp. minced garlic

1 pkg. ranch dressing mix

1 can cream of chicken soup

1 cup sour cream

egg noodles (Cooked and drained)

Combine bacon, garlic, ranch dressing mix, soup and sour cream; mix well. Pour over chicken in the crock pot. Cook on high for 3-4 hours. Shred chicken and add egg noodles. The recipe says to take the chicken out, but mine was so tender I left it in the crock pot and just pulled it apart with a fork.

Mexican Cornbread

Lydia helped me make Mexican Cornbread for our White Chicken Chili! She is such a sweet little helper in the kitchen! I used Paula Deen's recipe ... so as you can guess, it was great! =)

• 1 cup yellow cornmeal
• 1 cup sifted all purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup whole milk or buttermilk ( I used skim)
• 1/3 cup sour cream
• 1/4 cup vegetable oil
• 2 tablespoons chopped jalapenos, or to taste

Preheat oven to 425 degrees F.

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

White Chicken Chili

My sister-in-law gave me this recipe and it was wonderful! I am sure I will be making it a lot this fall and winter! Love sticking stuff in the crock pot and letting it cook all day! Makes getting dinner on the table so much easier, especially with a baby.

2-3 large cans white northern beans (4 small cans)

6 chicken breasts (cooked and shredded)

1 can chicken broth

2 medium onions, chopped (I only used 1/2 an onion)

4 cloves garlic, chopped

1-2 cans cream of mushroom soup

3 Tbsp. chili powder or 1 pkg. chili seasoning

Dump everything into a large crock pot and cook all day. (My favorite part!! )

Serve with Mexican cornbread, salsa, sour cream, or chips. 

Chocolate Gravy

When I think of breakfast at my Grandmother's house, the first thing that always comes to mind is chocolate gravy!! To some, that may sound crazy or gross ... but to me it sounds amazing!! =) I decided make some tonight for dinner and it actually turned out pretty good! In my opinion, it was not nearly as good as Grandmother's, but of course, she has several years of making chocolate gravy on me! Jeff said it was good and Lydia ate it up! So I guess that's a good sign.

1/3 cup cocoa

4 tbsp flour

1 can evaporated milk (plus enough regular milk to make 2 cups)

1/2 sugar

1/2 stick of butter

Mix cocoa, flour and sugar in a sauce pan. Add milk and cook on medium, stirring until all lumps are gone. You have to stir this quite a bit to keep it from sticking to the bottom, so keep an eye on it. When the gravy starts to get thick, add butter. Serve over hot biscuits and enjoy!

**I was told this week that it tastes really good with peanut butter added to it. I may have to try that next time!**

YUMMY!

Roasted Potato Salad

This potato salad recipe is one of our FAVORITES! I have no idea where my mom got it from, but I am so glad she found it!! =) Just a little warning, it takes a while to make because you have to chop up the potatoes and then roast them in the oven ... but totally worth it!

4 cups quartered, unpeeled new or red potatoes

6 slices of bacon, cooked and crumbled

1/2 cup mayo

1/2 cup sour cream

1/4 cup chopped green onions

Preheat oven to 400*.

Place potatoes on a baking sheet sprayed with nonstick cooking spray. Spray top of potatoes with cooking spray and sprinkle salt and pepper on top. Bake potatoes for 40 minutes or until gold brown and tender. Stir the potatoes about half way through cooking time. Spray again with cooking spray and put more salt and pepper on them. If double (or triple or quadruple like I normally do) you will have to cook the potatoes a little longer. Just continue to stir every once in a while! Remove from oven and cool slightly.

Combine sour cream, mayo, green onions, salt and pepper in a large bowl and mix well. Add potatoes and bacon. Toss gently.

Serve warm or at room temperature. It is also good cold ... but we like it best warm!

To Die For Brownies

 I saw this recipe last week and HAD to try it out! It calls for a secret ingredient ...

Yes! Black Beans!!

These brownies are made with black beans and NO eggs or oil! I thought there was no way that they could taste like brownies, but I just had to try it and see! They were AMAZING!! Plus, you can get the added benefit of protein and fiber while eating your dessert!

2 (15oz each) cans black beans, rinsed and drained
1/2 - 3/4 cup water
2 cups sugar
1/2 cup milk
1 1/2 cups flour
1/2 cup cocoa (I used Hershy's Special Dark)
1 T. baking powder
1 tsp. baking soda
1 tsp. salt
1 (12oz) pkg semi-sweet chocolate chips

Preheat oven to 350 degrees and lightly grease a 9x13 inch baking pan.

Puree black beans in blender with water until smoothie like consistency. Combine black bean mixture, sugar, and milk in a large mixing bowl. Mix with electric mixer until well combined. Add flour, cocoa, baking powder, baking soda, and salt. Mix until smooth. Stir in chocolate chips. Pour batter into prepared pan. 

Bake for 25-35 minutes or until toothpick comes out clean.

Lydia and Jeff both LOVED them!! I will definitely be making these again and again!

Peanut Butter Toffee With Saltines

I made this yummy treat for hostess gifts for Jack Henry's first shower. I saw it on a blog and HAD to try it! =) They were pretty easy to make and were very good. Jeff said that when Lydia tried it for the first time she said "This is the best treat ever!" Pretty good compliment if I say so myself! Hah!

1/4 lb (one sleeve) saltines (the salted ones)

1 cup brown sugar

1 cup butter

2 1/2 cups semi-sweet chips

1/3 cup peanut butter

Chopped M&M’s

Chopping the M&M's were harder than I thought it would be!! The recipe also said that Reese's PB cups or nuts would be good on top!

Preheat oven to 400-degrees. Line a jelly roll pan with parchment paper (the pan needs to have a lip to it or these things will leak all over your oven.) Place saltines in pan, salted side up. Leave just a bit of space between crackers so the toffee with encase the entire cracker when done.

Bring sugar and butter to a boil in a saucepan.

Put dollops of peanut butter on top and return to the oven for 1 minute.

Top with M&M pieces (or whatever you come up with). Place in freezer for at least 1 hour. Once these are set, crack them into individual pieces.

Bring sugar and butter to a boil in a saucepan. Boil for 3 minutes (time the boiling after the whole thing starts boiling, not just the edges). DO NOT stir ... this was TOUGH for me!


Pour boiling mixture over crackers. Place in oven for 5 minutes.

Put dollops of peanut butter on top and return to the oven for 1 minute.

Spread melted peanut butter over mixture with spatula and top with chocolate chips. Then, put back into the oven for 1 minute.

Use spatula to spread the chocolate chips (which have melted). 

Top with M&M pieces (or whatever you come up with). Place in freezer for at least 1 hour. Once these are set, crack them into individual pieces.