Monday, January 2, 2017

Ranch Oyster Crackers

Ranch Oyster Crackers

3 tbsp Ranch Dressing Mix (or 1 pkg)
1/2 tsp dried dill weed
1/4 cup Vegetable Oil
1/4 tsp Lemon Pepper Seasoning
1/4 tsp Garlic Powder
5 cups or 10 oz bag Oyster Crackers 1

1. Preheat oven to 250 degrees F. Cover baking sheet with aluminum foil for easy clean up.
2. In a large bowl, combine everything but oyster crackers. Add oyster crackers, and toss (stir) slowly until coated. Spread evenly on baking sheet.
3. Bakefor 15 to 20 minutes in oven stirring gently after 10 minutes. Remove from oven and allow to cool. Store in airtight container.
1/2 cup serving = 176 calories

Friday, December 23, 2016

Pecans - Roasted Cinnamon

1 Egg (white)
1 tsp Water (cold)
1 cup Pecan halves
1/2 cup light brown sugar
1/4 tsp salt
1/2 tsp Cinnamon, ground

Preheat oven to 325 degrees F. Spray baking sheet with cooking oil.

Lightly beat the egg white with water until frothy. Add pecans, then stir until well coated. Mix together the brown sugar, salt, and cinnamon and spinkle over the coasted pecans. Toss to coat and spread evenly on the prepared pan.

Bake for about 15 minutes, stirring after 10 minutes. Allow pecans to cool, then store in a ziploc bag or other airtight container.

Monday, June 23, 2014

Red Velvet Cookies

My sister Winnie posted on her Facebook that she had hot Red Velvet cookies ready at her dorm for anyone who wanted any... Being 3 1/2 hours away going to get one from her wasn't an option. But she shared the recipe with me!!

Ingredients -
One box cake mix (you don't have to just make red velvet you can make any flavor you want!)
1 stick of butter
1 egg
2 tablespoons water
1/2 bag of white chocolate chips (This can be changed based on your cake mix flavor)

Melt the butter and then wait a minute or two... Why?

Because don't want to a)cook your egg when you add it to the hot butter or b)melt your white chocolate chips when you add it all to the mixer.

Mix everything together!

You will get a nice thick mix.

Place on a cookie sheet...

I don't know about you but the cookie looks soo good and I haven't even baked it yet!

Bake at 350 for 8 minutes or until done.

Enjoy your cookies!!!

Monday, June 16, 2014

3-2-1 Cake

One of our favorite summer treats is as easy as 3-2-1...
But you need one minor pre step to get there...
1 box Angel Food Cake Mix and 1 box any flavor cake mix (we have tried this with chocolate as well as yellow cake mix)
Pour both of these cake mixes into a large zip lock bag (or air tight container). Shake the bag to mix the two cake mixes together.

Now it is time for the 3-2-1.... 3 Tablespoons of cake mix, 2 tablespoons of water, stir then 1 minute in the microwave.... Top with some light cool whip and fresh fruit or just enjoy your warm piece of cake!

Monday, June 9, 2014

Sprite Cobbler

In trying to find ways to still be able to have some sweet treats without breaking the calorie bank I found this recipe.
Two 12-oz bags frozen mixed berries or peaches (I used berries
1 box white cake mix
1 can of diet 7-up or Sprite 
Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top.

Pour soda slowly over cake mix. DO NOT stir the cake mix and the soda  - this will give you a 'crust'. If you stir the two, you will have a cake like topping. 
Bake 350 for 45-50 min or longer until berries are cooked.
You can eat your cobbler plain... Or my favorite is topping it off with some sugar free ice cream!

Monday, June 2, 2014

Zesty Shredded Chicken Barbecue - Crockpot

Zesty Shredded Chicken Barbecue - in the Crockpot!
From the Crockin Girl Cookbook
Ingredients -
6 Boneless Skinless Chicken Breast, Frozen
1 (12 oz) bottle barbeque sauce (the flavor of your choice)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1-2 onions, sliced (I chunked mine)
Sandwich/Sub Rolls, Toasted (make sure you toast it... I didn't the first time and it wasn't the same!)
Place frozen chicken in the crockpot. It is ok if they sit on top of each other.

In a bowl mix together the barbeque sauce, Italian dressing, brown sugar, and Worcestershire sauce.
Slice/dice desired amount of onions and put in crockpot.

Pour barbeque mix over the chicken.
Cook on low for approximately 4 hours.
Remove chicken and shred... You can use a fork to do this or... You can use my favorite method for shredding chicken... My KitchenAid mixer.

Return chicken to crockpot and cook an additional 1-2 hours on low.

Put shredded chicken and onions on a TOASTED roll. Remember what I said... Make sure you toast it! You can also just eat the barbeque chicken and pass on all that bread too!

Monday, May 26, 2014

Spanish Chicken

This recipe I found in my Ultimate Chicken Cookbook by Taste of Home.
Spanish Chicken

Ingredients -
2 Chicken Breast, cut in half
2 tablespoons canola oil
1 medium onion
1/4 cup chopped green pepper (I used canned ones)
1 garlic clove, minced (my cooking BFF is already minced garlic)
1 can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons (or cubes) chicken bouillon
1-3 teaspoons chili powder (I only used 1 thinking 3 might be too much.... 1 was not enough!)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce (I didn't measure this out, just spooned directly from the jar until my chicken was covered.
1/2 cup shredded cheddar cheese
1 can black olives

In a large skillet, brown chicken in the oil for around 2-3 minutes on each side.

You are wanting them to be lightly browned on both side, remove from heat.

In the same skillet, sauté onions, green pepper, and garlic until tender.

Stir in the tomatoes, water, rice, bouillon and seasonings. Bring it to a boil.

Carefully pour into a greased pan/

Top with chicken, cover and bake at 350 for 35-40 minutes or until rice is tender.

Uncover, top chicken with picante sauce.

Then sprinkle on cheese and black olives. Bake an additional 5 minutes or until the cheese is melted. I turned the oven off when I pulled it out to add the toppings and put it back in the warm oven.

Serve and enjoy!