Wednesday, December 7, 2016

Reese's Peanut Butter Cookies

This is one of my families favorite Christmas treats.  My brother, sister and I have literally pushed each other out of the way at mom's house to get these.  And there have been some pictures to torment each other over the years if we were eating them and someone was not.  

1/2 C. soft butter
1/2 tsp. vanilla
1/2 C. brown sugar
1 1/4 C. flour
1/2 C. sugar
3/4 tsp. baking soda
1 egg
1/2 C. peanut butter
1 bag mini Reese's peanut butter cups

Mix together, roll into small balls and put in miniature muffin pan. Bake at 375 for 8 minutes. Put miniature Reese's peanut butter cup in the center of each and let cool for 10 minutes.

Monday, December 5, 2016

Hot chicken queso dip

1 block (32 oz) of velveeta cheese.
1 package (8 oz) of cream cheese.
1 can (10 oz) of rotel.
1 can (10.75 oz) cream of chicken soup
1 pound of shredded chicken
2 Tbsp hot sauce
¼ cup salsa

In a crock pot, pour the cream cheese and add in the velveeta cheese after you cut it into cubes. Stir in all ingredients and cook on low for an hour.

**You can substitute the chicken for ground beef or sausage and the cream of chicken with cream of mushroom.

This was ooey gooey cheesy goodness.  Personally, next time I would add a little more hot sauce or use hot instead of mild rotel but I like things spicy.  

Friday, December 2, 2016

Crockpot cheesy corn mac

My friend Brian makes this and it’s always the hit of the party. I made it for Thanksgiving and it did not disappoint!

1 can regular corn (drained)
1 can cream style corn
½ a large brick of velveeta cheese
8 oz. AE French onion dip
¾ stick of butter
1 ½ cups uncooked macaroni

Cook macaroni.  Drain and place in crockpot.  Dump everything else in.  Cook on low.  Stir as it begins to melt together.  Serve when warm.  

Wednesday, November 23, 2016

White Russians...with a twist

We did an experiment with White Russians and came up with a few fun variations of this classic drink.
Standard White Russian
White Cake Russian
Colorado Bulldog
Colorado Beerdog
Drunk Beaver

The hands down favorite was the Drunk Beaver.  The least favorite was the Colorado Beerdog.

5 minute caramel bugles with double chocolate drizzle

This snack is basically better than anything Bugles! They are sweet, salty, and extremely addicting. It's almost dangerous that they are so quick and easy to make!

8 cups Bugles (1 regular size bag)
¾ cups brown sugar
6 T. butter
3 T. light corn syrup
¼ tsp. baking soda
¼ c. white chocolate chips
¼ c. semisweet chocolate

Measure Bugles. Set aside. Line baking sheet with wax paper.
Add butter, brown sugar, and corn syrup to a large microwavable bowl. Microwave one minute. Stir. Continue to microwave in 30 second intervals until the mixture is smooth and creamy. Add baking soda and stir until combined.
Add Bugles to butter mixture. Microwave in one minute increments, stirring after each minute. Microwave for a total of three minutes.  Pour Bugle mixture onto wax paper.
Put semisweet chocolate chips in a snack size seal-able bag. Leave the bag unsealed and microwave for two minutes, at half power. Seal bag and kneed until chocolate chips are completely melted. Snip a small triangle off the corner or the bag and drizzle over Caramel Bugles.  Repeat with white chocolate chips. Cool completely and store in an air tight container.
** The snack size baggie chocolate drizzle didn’t work for me so I just went to a bowl and a fork.  

Tuesday, November 1, 2016

Crockpot Sausage Jalapeno Popper Dip

1 lb. ground Italian sausage (or regular pork or whatever appeals to you)
8 oz. package cream cheese, softened
1 C. shredded cheddar cheese
1 lb. jalapenos, seeded and diced
1 green onion, finely chopped
16 oz. sour cream
1/2 C. mayo
2 tbsp. minced garlic
1 tbsp. hot sauce  

Brown sausage and minced garlic. Drain.  Mix all ingredients together and dump into crockpot.  Cook on high for one hour.  Serve warm with ritz crackers or tortilla chips.  We also discovered this is great on top of a freshly grilled burger!  

Monday, October 24, 2016

Crockpot chicken tortilla soup

1 pound chicken breast or tenders
15 oz. can rotel
10 oz. can enchilada sauce
1 medium onion, chopped
4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 cups water
14.5 oz. can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 bay leaf
1 teaspoon cayenne pepper
1/4 teaspoon black pepper
10 oz. package frozen corn
1 tablespoon chopped cilantro
Vegetable oil
7 corn tortillas

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.  Stir in corn and cilantro. Cover and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.

Preheat oven to 400 degrees.  Lightly brush both sides of tortillas with oil. Cut tortillas into strips, and then spread on a baking sheet.  Bake in preheated oven until crisp, about 10 to 15 minutes.

When soup is done, shred the chicken breasts with a fork.  Sprinkle tortilla strips over soup. Garnish with avocado if desired.

Summer made this for soup night and actually didn’t use tortillas.  It was still awesome! Just more of a broth based soup.  Also, if you don’t like heat, cut the cayenne pepper and replace the can of rotel with a can of diced tomatoes! Add some black beans! Another tweak, use all chicken broth instead of the 2 cups of water.