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!
Monday, November 28, 2011
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.
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.
Wednesday, November 9, 2011
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!
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!
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