Chocolate 'Crack'

Ingredients:
51 saltine crackers (approximately)
1 cup unsalted butter
1 cup dark brown sugar
1 teaspoon vanilla extract
12 oz high quality dark chocolate (50% or greater chips OR bars, chopped)

Directions:
Preheat oven to 350°F. Line a 12 x 17 inch jelly roll pan with foil. Place saltine crackers salt side up and side-by-side in the pan as tightly as possible without overlapping. Use saltine pieces to fill any gaps at the bottom of the pan. Set aside. Chop chocolate so pieces are about the size of standard chocolate chips and set aside.

In a medium saucepan melt butter over medium heat stirring frequently with a spatula. Once butter has melted, add brown sugar and vanilla stirring to combine. Cook for about 5 minutes or until mixture is an even dark brown color and has begun to bubble. Remove from heat and pour over saltines using spatula to spread sauce.

Bake crackers for 5 minutes or until butter mixture begins to bubble. Remove from oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate. Spread chocolate evenly with the spatula so all of the crackers are completely covered. Refrigerate until chocolate sets and hardens. Break apart and serve.

Tip:
Add nuts, crushed peppermints, peanut butter chips, etc on top of melted chocolate layer for a slight twist.

Help - Holiday Treat Recipes!

I'd love some new recipes for holiday cookies and treats, so I am issuing an HD Daily Dish challenge - - everyone post their favorite holiday treat recipe! Maybe that will get us using the blog!

Arin - one recipe I'd love to get from you is for some cookies you made us several years ago on our first HD Christmas play date. They were these yummy mounds with tons of different things in them - chocolate, oatmeal, maybe even some raisins or something. Tanner and I remember loving them, so I'd love the recipe if you have time to post it!

Slow Cooker Tex Mex Chicken

I tried this the other night and it was pretty good for a weeknight dinner. Plus, it makes enough for two nights or to freeze. I served it with yellow rice and a side salad. The second night we wrapped it up in tortillas with taco toppings for a little twist. Enjoy!

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. Taco Seasoning Mix
2 Tbsp. flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 can black beans, rinsed and drained
1-1/2 cups thick or chunky salsa
1 cup shredded sharp cheddar (or mexican blend cheese)

Directions:
Toss chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Stir just before serving; top with cheese.

Tips:
-I make this a 2 night meal: 1st night serve by itself with yellow rice and side salad; 2nd night make into tacos, burritos, quesadillas, etc.
-You can top with anything mexican and its yummy, especially avacado
-I add the remaining taco packet on top of the veggies for extra spice
-I always double it so I have some to freeze. Sometimes I even freeze the chicken already mixed with some rice into 'mini meal' portions for the kids so I can reheat easily for lunch or school thermos.

Corn Casserole

This one is for you Steph! Carol's corn casserole feeds a lot of peeps and is super easy and yummy.

Ingredients:
2 cans cream style corn
1 C cornbread mix (I use Jiffy)
3/4 C oil
4 eggs beaten
1 tsp garlic salt
1 - 2 cups grated sharp cheddar cheese

Directions:
Mix all ingredients well. Bake at 325 for 45 minutes until lightly browned.

Tips:
*Use at least 1 cup of cheese, but you can use up to 2 - just depends on how cheesy you want it
*Sometimes I add 3 or 4 T of chopped japs in the jar - spices it up just right!

Chicken with Creamy Dijon Herb Sauce

Not gourmet, but quick, easy and cheap for a weeknight dinner. It is very dijiony, so you must like that flavor if you are to try. It's also very saucy, so you'll have extra sauce to drizzle/dip on something else like potatoes - I serve it with: Rosemary Roasted Potatoes

Ingredients:
1/2 cup chicken broth
6 tbsp. FRENCH'S® Dijon Mustard
1/3 cup cream cheese spread, softened
1 T minced herbs (parsley, basil, thyme or chives)*
1 T oil
4 (6 oz.) boneless skinless chicken breasts**
1 tsp. minced garlic

Directions:
MIX broth, mustard, cream cheese and herbs until well blended; set aside.

COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min.

STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.

*I have used basil and thyme - I liked thyme better. I also think dill would be good.
**I used 3 really thin chicken breasts (1 for each one of us) and it worked great

Nutrition Facts:
Serving Size 1 breast
Calories 265
Fat 13g
Saturated Fat 3g
Carbohydrates 0g
Fiber 0g
Protein 33g
Cholesterol 138mg

Heavenly Pork BBQ

This is my mom's famous crock pot BBQ recipe - it's so easy and delicious. Freezes extremely well too.

Ingredients:
3 lb pork tenderloin
1 cup water
1 8 oz bottle BBQ sauce (Bulls Eye Original is what I use)
¼ cup firmly packed brown sugar
2 T Worcestershire sauce
1 – 3 tsp Tabasco
1 tsp salt
1 tsp pepper
Buns

Directions:
Place the pork tenderloin and 1 cup of water in a 4 quart slow cooker. Cook covered at high seven hours or until the meat is tender. Stir with the fork to shred the meat. Add BBQ sauce and next 5 ingredients. Reduce heat to low and cook covered for 1 hour.

Tips:
-If you have one of the bigger slower cookers, you might need a little more water so it does not dry out. You can just check it every so often and determine if you need to add more. I usually don't, but I have a smaller round one (I think mine is a 5 qt).
-I usually use more BBQ sauce - we like ours saucy, sometimes I even double the sauce. Just depends on how you like it - buy a big bottle of sauce just in case.
-I usually cook the pork for about 5 hours, then add the sauce/spices for the last hour - so a total of 6 hours cooking time. If you are in a hurry, it can probably be done in less time, just might not be quite as tender.
-Doubles easy if you want to make extra to freeze or share.

Peachy Pork Tenderloin

one of our absolute favorite dishes- the sweet/tangy is such a great combo! last time i froze leftover pork and extra sauce. Both froze really well!


1/4 c coarse salt
3/4 c brown sugar, firmly packed
2 c boiling water
3 c ice cubes
2 pork tenderloins, 1.5-2 lbs TOTAL
1/2 c peach preserves
1 T chopped fresh rosemary
1/2 c dijon mustard
pepper

- Place the salt and sugar in a medium sized metal or glass heat proof baking dish. Add the boiling water and stir to dissolve the ingredients. Stir in the ice cubes to cool the brine. Add the tenderloins and let them marinate, covered for 30 min in the fridge.
- While the tenderloins marinate, prepare the grill for cooking. Then, in a small bowl, stir together the peach preserves, rosemary and mustard. Set aside 1/2 c.
- Remove meat from the brine and rinse it thoroughly. Pat it dry with paper towels and season it with pepper. Place tenderloins on the grill and cook them, turning occasionally, until their internal temp reaches 145 degrees, about 20 min. About 5-8 min before the meat is done, brush on the peach- mustard glaze. Transfer the tenderloins to a cutting board, cover them with foil and let them rest 5 min. Serve with un used glaze.

** Baste throughout grilling period, both sides, liberally

Crock Pot Recipes?

Does anyone have any good crock pot recipes that are not a soup or stew? Looking for some new ideas!

Chicken Piccata over Lemon Feta Angel Hair Pasta

This is definitely a little more involved, but you could probably get it all done in about 30 min if you had everything out and ready to go. However, worth every second you put into it!



Ingredients:

* 2 skinless and boneless chicken breasts, butterflied and then cut in half and flattened some
* Sea salt and freshly ground black pepper
* 2 cups all purpose flour, for dredging
* 6 tablespoons unsalted butter
* 5 tablespoons extra-virgin olive oil
* 1/3 cup fresh lemon juice
* 1/2 cup chicken stock
* 1/4 cup brined capers, rinsed
* 1/3 cup fresh parsley, chopped

Directions:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Lemon Feta Angel Hair Pasta:

Ingredients

* 8 ounces uncooked angel hair pasta
* 2 garlic cloves, minced
* 2 tablespoons olive oil
* 1 package (4 ounces) crumbled feta cheese
* 2 teaspoons grated lemon peel
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon pepper

Directions

* Cook pasta according to package directions.
* In a large skillet, saute garlic in oil for 1 minute. Drain pasta; stir into skillet. Add the remaining ingredients; toss to coat. Yield: 4 servings.

Top pasta with chicken- enjoy!

Low-Fat Garlic Lime Chicken

Low-Fat Garlic Lime Chicken (This one is by Johnnie Gabriel, Paula Deen's cousin, in her book "Cooking in the South" which i HIGHLY recommend)

1/2 cup low sodium soy sauce
1/4 cup fresh lime juice
1 tablespoon worcestershire sauce
2 garlic gloves, minced
1/2 teaspoon dry mustard
4 boneless skinless chicken breast halves
1/2 teaspoon coarsely ground black pepper
olive oil flavored cooking spray

in a small bowl, whisk together the soy sauce, lime juice, worcestershire, garlic and dry mustard. place chicken in a zip-top bag, and pour the marinade over the breasts. refrigerate for 30 minutes. drain the chicken, and sprinkle with black pepper. Grill the chicken breasts over medium heat 5 to 6 minutes on each side.

Rosemary Roasted Potatoes

I make these all the time - they are so easy, low fat (except for the olive oil) and great for kids! It also helps that I have a rosemary bush growing in the backyard and I can just run out and grab my fresh herbs. (Sidenote: rosemary is a year round shrub and its SO easy to grow and take care of. I highly recommend buying one and putting it your yard next spring and you'll have fresh rosemary for all the years to come!)

Ingredients:
1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Directions:
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.

Tips:
-Most of the time I only use 1T of rosemary and they still turn out great
-Regular russet potatoes get the crispiest on the outside, red potatoes get softer
-They are usually done in about 45 mins versus the 1 hr stated, although I guess another 15 mins would just make them crispier

Hellman's Parmesan Crusted Chicken

This is so EASY and QUICK and YUMMY! It is one of Tanner and Kenzie's favorites!

Hellman's Paremsan Crusted Chicken:

http://www.hellmanns.com/recipes/detail/32658/1/parmesan-crusted-chicken

Fettucine with Chicken

This is definitely a 20-minute meal

1 9 ounce package of refrigerated red pepper fettucine (or i've even just used the regular from a box)
1/4 of a 7 ounce jar oil packed sun dried tomato strips or pieces (1/4 cup)
1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
8 ounces package skinless, boneless chicken breast strips (stir-fry strips)
2 tablespoons oil oil
1/2 cup finely shredded parmesan, romano or asiago cheese (2 ounces)
freshly ground black pepper

1) Using kitchen scissors, cut fettucine strands in half. Cook fettucine in lightly salted boiling water according to package directions; drain. Return fettucine to hot pan.

2) Meanwhile, drain tomatoes, reserving 2 tablespoons of the oil from the jar. Set drained tomatoes aside. In a large skillet, heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining 1 tablespoon reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.

3) Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettucine; toss gently to combine. Sprinkle servings with cheese and season to taste with pepper. (* i add some lemon juice as well.)

Chicken Penne Pasta With Tomato Cream Sauce

this one isn't a "weekly" one bc a bit more involved, but yummy and makes enough for 8. (fantastic to freeze leftovers and STOCK UP).

1/4 cup olive oil plus 1 tbsp olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary/salt and pepper to taste
4 to 6 chicken breasts, skin removed
1 28 ounce can italian tomatoes
1 tbsp butter
1 small onion chopped
1 cup whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
1 pound penne pasta
freshly grated parmesan cheese
minced fresh chives

In a 13x9 inch baking dish, mix 1/4 cup of the olive oil, garlic and the rosemary. Salt and pepper the chicken breasts, and place in the marinade, turning to coat. Cover the dish and refrigerate 4 hrs or overnight, turning occasionally.

Drain the tomatoes, remove the seeds and chop into bite size pieces. In a heavy large saucepan, melt the butter with the remaining tablespoon of oil over medium heat. Add the onion, sauteing 6 to 8 minutes or until translucent. Add the t omatoes. Cook the vegetables, stirring frequently, for about 25 minutes or until almost no liquid remains in the pan. Add the cream, vodka, and red pepper. Boil about 2 minutes or until thickened. Season the mixture with salt and pepper as needed. (The sauce can be prepared one day ahead if covered and refrigerated.) Remove the breasts from the marinade, and place on a hot barbeque grill. Cook the chicken over medium-high heat for 10-12 minutes, turning occasionally until thoroughly cooked. Cool the chicken and cut into bite-sized pieces. Set aside.

In a large pot of boiling salted water, cook the penne pasta, stirring occasionally until tender but firm to bite. Drain well, and place in a large bowl. Add the chopped chicken to the sauce and reheat to a simmer. Pour the sauce and chicken over the pasta and toss well. Sprinkle with Parmesan cheese and chives before serving. Makes 8 servings.

Parmesan Ritz Chicken

3/4 cup crushed Ritz crackers (almost 1 sleeve, or 16 crackers)
1/2 cut grated Parmesan cheese
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup butter or margarine, melted
4 chicken breasts

Combine crackers, cheese and spices. Roll chicken breasts in melted butter, then in the seasoned crumbs. Place chicken breasts skin side up and thick edges toward the outside of buttered baking dish. Sprinkle on any remaining crumbs. Bake in oven at 350 degrees for 50 minutes to 1 hour, depending on the size of the breasts. Enjoy with a veggie, potatoes, fruit salad or a side of pasta with marinara. Also good to make this recipe as tenderloins to top off a green salad.

Chicken Pot Pie

3 chicken breasts (sometimes i put in 4 if they are the smaller frozen ones)
2 cans of cream of potato soup
bag of frozen veggies (peas, carrots, green beans)
thyme (don't know exact measurement but i sprinkle on top and stir in)
1/2 cup milk
1 box pillsbury pie crust (2 come in a box)

boil chicken breasts and shred
cook frozen veggies stovetop in water for 5 minutes to soften...add salt and pepper
combine shredded boiled chicken, veggies, 2 cans of potato soup, little bit of thyme sprinkled in, and 1/2 cup of milk
lay 1 crust at bottom of sq (or round- whatever you want) baking dish (coated with cooking spray)
add mixture on top (chix, veggies, etc)
lay other crust on top of that and tuck so it fits
poke holes with fork
bake at 375 for 40 minutes (want the crust to be golden on top)

Aunt Suzi's Brisket

Aunt Suzi's Brisket (Southern Living January '03)

Prep 10 minutes, bake 4 hours
Servings: 6

3/4 cup firmly packed dark brown sugar (I reduce to 1/2 cup)
3/4 cup chili sauce
3/4 ketchup
1/2-3/4 envelope dry onion soup mix (i use the whole package)
1 bottle beer (best with a darker beer)
1 3-4 lb beef brisket
15 small red potatoes
1 1/2 lb baby carrots

1. Preheat oven to 325. Stir together first 4 ingredients; gently
stir in beer.
2. Place brisket, fat side up, in a large Dutch oven or roasting pan;
pierce several times with a fork. Arrange potatoes & carrots evenly
around brisket; then pour beer mixture evenly over it all.
3. Bake, covered at 325 for 3 1/2 hours, basting occasionally with
sauce. Remove from oven and let brisket stand in pan, uncovered, 20
minutes. Remove brisket and cut into slices. Return slices to pan
with potatoes and carrots.
4. Bake, uncovered, 30 more minutes or until tender (I think it
usually takes longer than 30 minutes - I just try it and give it a
little more time if it's not quite tender yet).

Taco Pie

It is not a glamorous dish, but it is easy, yummy comfort food that makes an extra dinner to freeze!

Ingredients:
2 lbs lean ground beef
2 taco seasoning packets
2 cans refried beans
½ cup chopped onion
4 cups grated sharp cheddar cheese
½ bag tortilla chips
2 deep dish pie crusts

Instructions:
Bake pie crusts according to instructions on the package.

Chop onions. Brown meat with onion. Drain meat. Add taco seasoning and water per instructions on packet. Simmer beef for 15 – 30 mins until all water simmers out.

Crush tortilla chips and grate cheese.

Assemble taco pie using the following layers:
1. Refried beans
2. Meat
3. Shredded Cheese
4. Light layer of crushed tortilla chips
5. Refried beans
6. Meat
7. Shredded Cheese on top

Bake at 350˚ for 20 – 25 minutes. If refrigerated prior to baking, bake for 30 – 35 minutes.

The pies can be made 24 hours ahead of time and/or can be frozen prior to baking. They store and freeze well.

Note: These ingredients and instructions make two pies. The recipe can easily be doubled or cut in half.

Bouillon Green Beans

I just made these easy-peasy green beans. They are delicious and a staple in our week night dinners!

Ingredients:

1 can green beans

1 beef bouillon cube

1/2 tsp of minced garlic from the jar

Directions:

Combine all ingredients. Bring to a boil for 3 minutes to make sure the bouillon cube dissolves. Reduce heat and simmer for 10 mins. Add salt and pepper to taste.

Avacado-Feta Salsa

Steph - this one is for your bunco party. I think a lot of us have made it before or had it at one of our houses - SO YUMMY!

Compliments of Better Homes and Gardens:

http://www.bhg.com/recipe/appetizers-snacks/avocado-feta-salsa/

Spicy Meatloaf

Ingredients:
2 lbs. ground beef
1 envelope onion soup mix
2 eggs, beaten
1 1/2 C soft bread crumbs
1 can Rotel tomatoes
1 bottle Heinz Chili Sauce or Ketchup (optional)

Instructions:
With your hands, gently mix all ingredients well.
Form into 2 smaller loaves or 1 large loaf.
Spread layer of chili sauce or ketchup over the top (optional).
Place in baking dish and bake at 350 for 1 hour.

Tips from Shelby:
I usually make 1 loaf in a regular loaf pan for dinner the night I am cooking the meatloaf. I then use the rest to make meatloaf muffins to freeze. To make meatloaf muffins, just fill a regular size muffin cup mostly full of the meatloaf mixture and then top with sauce if desired. These take less time to cook - probably 30 minutes would do it. I freeze the muffins to pull out for meals for Kenzie one at a time or I'll pull them all out at once for family dinner. Very easy to thaw and versatile to use! You can even crumble them up and make last minute spaghetti if you are in a pinch for something fast for a kiddo.

It is not really that spicy - the rotel is the only thing that adds the spice and I think most of yall know what that tastes like. Also, the chili sauce is not that spicy either - just a little twist on ketchup. Kenzie eats this all the time with no problems with the spicy.

Y'all thank Carol for this one - it is her original recipe.

Welcome to the HD Daily Dish

Welcome to our new recipe and meals blog ladies! This is what we have all been waiting for - a spot where we can casually share all our favorite recipes, weekly meal planning and dish about anything else on our minds!

I have added all the HDs as authors, so all of you should be able to make a new post at any time. When posting a plain ole recipe, please use one of the following labels on your post so the search capability will work correctly on our blog when we want to find recipes quickly:

Appetizer
Soup/Salad
Vegetables
Meat
Poultry
Seafood
Desserts
Drinks

Can't wait to collaborate on our food - here's to hoping we really get this thing going!