Monkey bread muffin cups

Ingredients:

2 cans Pillsbury buttermilk biscuits (cut each biscuit into six pieces)

½ c. sugar

1 tbsp. cinnamon (or to your liking)

½ c. butter

½ c. brown sugar

Preheat oven to 350 and spray muffin pan with non-stick spray.

Put sugar and cinnamon in a baggie.  Toss the biscuit pieces until coated.  Fill the cups with biscuit pieces (about 10 pieces each). 

Melt butter and brown sugar together.  Drizzle over the top of each muffin.

Bake for 10-15 minutes or until brown and bubbly.

My aunt Becky made these for us at the lake last weekend.  They were great! I’m usually not a monkey bread fanatic but something about these muffin size creations hit the spot.  I felt like the “gooey goodness” is more evenly distributed in the muffin pans than a bundt pan.  Also, I’m a big fan of portion control.  

Feta Pico de Gallo

Ingredients:

2-­3 avocados, peeled and chopped (I did not use since I’m deathly allergic)

3 roma tomatoes (diced)

1½ Tablespoons minced garlic

⅓ cup red onion (diced)

1 bunch cilantro (chopped)

1 jalapeno (diced)

8 oz. feta cheese crumbles (divided)

2 Tablespoons olive oil

3 Tablespoons red wine vinegar

Salt and pepper, to taste

1 tsp lemon juice (optional)

Mix the diced tomatoes, red onion, garlic, olive oil and vinegar in a bowl.  Carefully mix in the cilantro, avocado and half of the feta cheese crumbles.  Add some salt and pepper to taste.  Transfer to a serving bowl and sprinkle the rest of the feta cheese crumbles over the top.  Serve with tortilla chips.

This pico has amazing flavor! I tried it with chips last night.  This morning I put some on my eggs and it was delicious on those too.  Only tip, do not try to put in your contacts after making pico.  Oh the burning of the eyes.  

Cheesy chicken tater tot casserole (crockpot)

 Ingredients:

32 oz. bag frozen tater tots

3 oz. bag bacon pieces

1 pound boneless, skinless chicken breast, diced

2 cups shredded cheddar cheese

¾ c. milk

Salt & pepper to taste

Spray crock pot or use crock pot liner.  Layer half the tots on the bottom. Sprinkle 1/3 bacon pieces, top with 1/3 of the cheese.  Add chicken on top.  Salt and pepper.  Add 1/3 cheese and bacon.  Layer with the rest of the tots.  Finish with remaining cheese and bacon.  Pour ¾ cup milk over the top.  Cover and cook on low for 4-6 hours.  

Crockpot Beef Hash – Freezer Meal

Ingredients:

1 ½ lb. ground beef

16 oz. frozen hash browns

1 onion, chopped

3 Tbsp dry onion soup mix

1 C. beef broth (I used a full can)

¼ tsp pepper

1 tsp salt

1 c. shredded cheese

Label gallon size freezer bag with recipe, date and instructions. Place all ingredients except for the cheese in bag and seal.  Put in freezer. 

To cook:

Thaw overnight in fridge.  Dump in crockpot. Cook 4-6 hours.  Cover with shredded cheese and cook another 20 minutes. 

The picture I took doesn’t do it justice.  It may not look great but this was so good and easy to make!

Slow Cooker White Chicken Chili

Ingredients:

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small can diced green chiles

1 packet taco seasoning

14.5 oz. can chicken broth

2 cans northern beans, drained and rinsed (I used one)

8 oz. block cream cheese

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

sliced green onions

Frito chips

Place onion and jalapeno in bottom of crock pot. Put chicken on top.  Add green chiles, taco seasoning, chicken broth, and beans. Cover crock pot and cook on LOW for 5 to 6 hours.  Add cream cheese and cook on LOW for 1 more hour.  Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.  Serve with green onions and Frito chips.

As odd as it sounds, I had never made or even eaten white chicken chili before but man am I glad I did! Throw everything together in the crockpot and wait for a creamy, delicious meal? Yes, please! 

Peanut Butter Oreo Truffles

Ingredients:

1 package peanut butter Oreos

1 block cream cheese

2 Tbsp. creamy peanut butter

12 oz chocolate almond bark or candy quick

Crush cookies in food processor until small crumbs.  Mix with room temperature cream cheese and peanut butter until well blended. Roll into 1 inch balls and set in fridge for at least 30 minutes.  Melt chocolate in microwave according to directions.  Dip balls into chocolate and set on wax paper.  Store in an air tight container in fridge until ready to eat. 

Peanut butter and chocolate are pretty much my favorite combination in the universe so these are right up my alley!