Pumpkin No Bake Energy Balls

For a long time, I had wanted to try Larabars but was afraid because I didn't know how they would like it because of the dates.  Once I finally tried one of the bars, I decided it was not as bad as I thought it would be.

This past weekend, I picked my first container of dates with the intention of making some energy balls to eat as a snack and for breakfast.  At first I was going to make regular no bake energy balls but then found a recipe for pumpkin no bake energy balls.  I decided to make them instead.  Oh my goodness, they are delicious!!!!!!!  :)'

The best things about this recipe is you don't need to bake them.  I also like all the different textures and flavors within one little ball.

 

Pumpkin No Bake Energy Balls

adapted from Gimme Some Oven

Stars of the recipe:

• 1 packed cup pitted and chopped dates


• 1/4 c. honey


• 1/4 c. pumpkin puree (make sure it's not pumpkin pie)


• 1 Tbsp. chia seeds or ground flax seeds (I used chia seeds.)


• 1 tsp. ground cinnamon


• 1/2 tsp. ground ginger


• 1/4 tsp. ground nutmeg


• pinch of salt


• 1 c. old-fashioned oats (dry, not cooked) (I used quick oats.  Those worked great.)


• 1 c. toasted coconut flakes


• 1 c. pumpkin seeds

Steps:

1. Combine the dates, honey, pumpkin puree, chia or flax seeds, and spices in a food processor. Pulse until it's smooth and combined.
   


2. Put the mixture into a large mixing bowl.  Stir in the remaining ingredients until evenly combined.


3. Cover and refrigerate for a minimum of 30 minutes.


4. Once it's cool, using a spoon or cookie scoop to shape into desired size of energy balls.


5. Store covered in the refrigerator for up to 2 weeks.  (When they are stored in the refrigerator, it helps the energy balls hold their shape.)


6. Enjoy - Savor the textures and flavor as you are eating them.

Boo Mix (Halloween Snack Mix)

The boys are in Cub Scouts.  We had their annual Halloween party last Thursday.  Someone made this boo mix for some of the snacks being served.  Oh, my goodness, I could not stop eating it.  I even took one of the last two cups of it and ate some on the way home and the remainder the next day.   I did not let any be wasted.  

Today I found the recipe so I decided to make some of the snack mix for the boys and my lunches.  Both boys tried some after I made it.  They both loved it so each of them has 5 snack size bags of the ix for their lunches.  Then our friend stopped by the house and tried it.  He also gave it a thumbs up!

Boo Mix

adapted from Plain Chicken

Stars of the recipe:

• 5 c. Golden Grahams


• 3 c. Cocoa Puffs


• 2 c. Reese's Pieces


• 2 c. peanuts or 1 c. peanuts and 1 c. cashews


• 3 c. pretzel sticks


• 11 oz. bag of white chocolate

Steps:

1. Place the first five ingredients in a large bowl.


2. Place the white chocolate in a glass microwaveable bowl.  Melt following the directions on the bag.


3. Pour the cereal mixture.  (I did a little bit of it at a time.)  Stir until everything is coated.


4. Spread out onto waxed paper, parchment, or foil.


5. Let sit until completely dry and break into clumps.


6. Store in an airtight container.


7. Enjoy!

Cranberry Orange Oatmeal

A couple of days ago, Tiffany from Eat at Home posted a recipe for cranberry orange oatmeal cooked in the slow cooker.  I've attempted to make oatmeal in the slow cooker and it did not turn out pretty.  Most of it was wasted.  

This recipe turned out great because I found a different way to cook the oatmeal in the slow cooker that did not burn or dry out the oatmeal.  The result was creamy oatmeal that I did not have to add any liquid to it when I heated it up the next day!!!!!!  :)

Cranberry Orange Oatmeal

adapted from Eat at Home  and the Motherload

Stars of the recipe:

• 1/2 c, steel cut oats


• 1 c. orange juice


• 1 c. water


• 1/4 c. sugar (I omitted this.)


• 1/2 tsp. vanilla


• 1/4 c, dried cranberries

Steps:

1. Find a bowl that is big enough to hold the oatmeal but small enough to fit in the slow cooker.  It also needs to be oven safe.


2. Spray the bowl with cooking spray and add the ingredients.


3. Stir!


4. Place the bowl in the slow cooker.


5. Pour water around a the bowl to create a water bath (an inch high).  Place the lid on the slow cooker.


6. Turn the slow cooker on low and cook for 6 to 8 hours.


7. Enjoy!

BTW:  I used a 6 quart slow cooker.

Lemon Chicken

My husband loves getting food from the Chinese food restaurants in our local mall's food court.  So I decided to recreate one of the dishes he might purchase there.  This dish was healthier than what you get at the food court.  

When it was cooking in the oven, he thought it was a sweet and sour dish.  So he was super excited for dinner last night.

The only issue with the dinner was super lemony but it's an easy fix.  If you really love a lemon flavor, add the lemon zest and additional lemon juice.

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Lemon Chicken

Stars of the recipe:

• 1 lb. thinly cut chicken breast, chicken breasts pounded thinly, or chicken thighs pounded thin (If you are going to pound out the chicken, place wax paper on a cutting board and then the chicken.  Place another piece of wax paper on top of the chicken.  Using a heavy skillet, pound the chicken until it's about a 1/2 inch thick.  Hint:  An inch is from the tip of your thumb to the knuckle.  So a 1/2 inch would be to the end of your thumbnail.)


• 1/4 c, lemon juice


• 1/4 to 1/2 c, bread crumbs or panko


• Optional:  1 Tbsp. lemon zest and additional lemon juice


• 8 x 8 square dish sprayed with cooking spary

Steps:

1. Preheat oven to 350 degrees.


2. In a bowl big enough to dredge the chicken in, place the lemon juice. In another bowl big enough to dredge the chicken in, place the bread crumbs or panko.


3. First dredge the chicken in lemon juice and then dredge the chicken in the bread crumbs or panko.


4. Place in the cooking dish.


5. Continue with the remainder of the chicken pieces.  If you want it really lemony, top with more lemon juice and lemon zest.


6. Bake in the oven for 20 to 30 minutes.


7. Enjoy with rice!

Chocolate Chip Cookie Dough Dip

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I love chocolate chip cookies.  Actually I like most cookies.  You might say cookies are my weakness!  I mean dessert weakness.  This dip reminds me of a chocolate chip cookie .  Best of all you, you don't have to bake cookies to get the deliciousness.  :)

Now the question is, what should I dip into this yumminess!  I've been dipping chocolate cat cookies from Trader Joe's.  Tomorrow I'm going to try dipping my sliced apples in the dip.  That sounds absolutely divine.

Side note:  Have you ever had someone obsessed with your food choices.  I eat in my classroom and have a limited time to eat.  Today I was running late getting to eat because I had to print some papers and then talk to two other teachers.  I was finishing my lunch when my four students came in for social studies.  They were intrigued with what I was eating.  They would have  been shocked to find out what was in the dip.  (My students have seen my lunches many times.  Fortunately most of the time it's something fairly healthy.  This way I can be a good role model for them.  One is concerned that I don't eat a lot of meat.  I eat meat but it depends on my mood whether I eat a lot meat or not.)

Chocolate Chip Cookie Dough Dip

adapted from Chocolate Covered Katie

Stars of the recipe:

• 
  
  1-1/2 c. chickpeas or white beans (1 can, drained and rinsed very well)


• 1/8 tsp. salt


• 1/8 tsp. baking soda


• 2 tsp. pure vanilla extract


• 1/4 c. nut butter of choice - I used almond butter.


• up to 1/4 c. of milk


• 2/3 c. brown sugar


• 1/3 c. chocolate chips


• 2 to 3 tsp. oats

Steps:

1. Add the ingredients except for chocolate chips and milk to a good food processor.


2. Blend the ingredients - streaming into milk until desired considency.


3. Remove from food processor cup.  Mix in chocolate chips.


4. Put in the fridge overnight.


5. Enjoy with apples, graham crackers, or just eat by the spoonful!

Easy Slow Cooker Pot Roast

Mmm!  Comfort food makes you feel good inside.  Pot roast is one of those foods.  As I was coming up with this week's menu, I decided pot roast should be one of our dinners.  The interesting thing was we had pot roast for our dinner at my in-laws last night.  The difference was how we prepared the roast.  The side dishes were different also.

I've made this recipe for over 10 years.  It is super easy and delicious.  After we have roast for dinner, another night during the week I make a hash (minus eggs) with the left over roast.  Yum!

Even though I like making baked potatoes cooked in the slow cooker, I'm not a fan of potatoes cooked with the roast.  We had buttered noodles with our roast.

 

Easy Slow Cooker Pot Roast

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Stars of the recipe:

• roast (size depends on the needs of your family)


• 30 oz. can of tomato sauce


• optional:  russet potatoes peeled and cut into chunks, onions cut into chunks, carrots peeled and cut into strips

Steps:

1. Place roast into the bottom of the slow cooker.


2. If placing vegetables, place them on top of the roast.


3. Pour tomato sauce over the roast.


4. Cook for 3 to 5 hours on high or 6 to 8 hours on low.


5. Enjoy!

Homemade Applesauce

I'm so proud of myself.  Today we were given a chance to go apple picking at one of our fellow church member's houses.  We could take as much as we wanted which is totally cool.  The Imaginative One is a fussy eater but loves his apples and applesauce.  So I jumped at the chance.  

We picked a lot of apples and made memories with the boys.  The Imaginative One ended up getting stung by a bee but was happy because the apples were absolutely delicious.  That made up for his finger being stung.  

Once we got home, I washed some of the less attractive ones.  Then I peeled and cut them into smaller pieces.  I placed into one of my bigger pots, covered the apples with water, and cooked them for half and hour.  The boys then helped me puree the apples in the blender for a smoother applesauce.  The end result was a delicious applesauce.

So why am I proud of myself.  I made homemade applesauce that I know the boys will eat.  I made memories with the boys.  We picked the apples and within 2.5 hours I had applesauce.  That is why I'm proud of myself.

Homemade Smooth Applesauce

Stars of the recipe:

• 3 to 4 pounds of apples, peeled and quartered (or cut smaller)


• cinnamon to taste or cinnamon sticks


• water


• sugar to taste (1/4 to 3/4 c.)

Steps:

1. Wash, peel, and cut apples.


2. Place in a big pot and then cover with water.  Sprinkle with cinnamon or put in the cinnamon sticks.


3. Put the pot on the stove and turn the heat on to high.


4. Allow the water to boil and then turn to medium low.


5. Cook until apples are tender.


6. Either use a food mill or a blender to puree the apples.  (We used the blender.  When we did, we used the apples and some of the cooking water.)


7. Place in a bowl.  Sprinkle with more cinnamon and sugar to taste.


8. Enjoy warm or cooled down.

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Chocolate Chip Zucchini Cake

The Imaginative One hates zucchini so much when I asked him to pick one up at the local farmer's market, he refused to even touch.  He also refused to taste this cake because he had a feeling I put zucchini in it.  He forgot there was a possibility later on in the week and ended up trying it.  He still didn't like.

Don't let his dislike of the cake and zucchini discourage you from trying this delicious cake.  He is such a fussy eater.

I really enjoyed this cake.  In fact I took pieces of it as a lunchtime treat.  It is so yummy!

Chocolate Chip Zucchini Cake

adapted from Finding Joy in My Kitchen

Stars of the recipe:

• 1/2 c. unsweetened applesauce


• 1/6 c. oil (I used Extra Virgin Olive Oil)


• 1/2 c. packed brown sugar


• 1/2 c. white sugar


• 2 eggs


• 1 tsp. vanilla


• 1/2 c. buttermilk (I used 1/2 c. milk + 1 Tbsp. vinegar)


• 1 tsp. cinnamon


• 1 tsp. salt


• 1 tsp. baking soda


• 1/2 tsp. cloves (Instead of cinnamon and cloves, I used Chinese 5 spice.)


• 1/2 tsp. baking powder


• 2 - 1/3 c. white whole wheat flour


• 4 Tbsp. cocoa powder (unsweetened)


• 2 C. shredded zucchini (I patted it dry with a paper towel to remove some of the liquid.)


• 1 c. chocolate chips

Steps:

1. Cream together, applesauce, oil, and sugars.  (If you don't have buttermilk, make the milk and vinegar mixture.  Allow it to curdle.)


2. In a separate bowl, combine the dry ingredients and mix well.


3. Add the eggs and sour milk or buttermilk to the sugar applesauce mixture.


4. Then gradually add the dry ingredients to the wet ones.  Stir to combine.


5. Add the zucchini.  And then stir it until incorporated.


6. Pour into a greased 9 by 13 pan and then sprinkle the chocolate chips over the top of the cake.


7. Bake at 325 degrees for 40 to 45 minutes.


8. Enjoy!

Homemade Pumpkin Butter

We love to eat different jams, jellies, and even fruit butters around here.  It's usually just Hubby and I that do that.  Sometimes the Wee One will also try a new flavor of jelly.  The Imaginative One loves only grape jelly and don't you dare try to get him to eat something different.  He's not adventurous with his eating.

I had bookmarked this recipe last year and refound it today.  Since I was going to the grocery store, I got all the ingredients and and made a batch.  Yum!   And easy!!!

Homemade Pumpkin Butter

Adapted from Skinny Taste

Stars of the recipe:

• 29 oz. can of pumpkin puree (not pumpkin pie blend)


• 1 tsp. vanilla extract (omitted it and it was fine)


• 3/4 c. apple juice or cider (I used cider.)


• 2 - 3 cinnamon sticks (I used Chinese 5 spice so I omitted this.)


• 1 c. brown sugar


• 1 -2 tsp. pumpkin pie spice, to taste (I used Chinese 5 spice instead.)

Steps:

1. Combine the ingredients in a med. to lrg.  size saucepan.  Stir well.


2. Turn the heat onto high and bring the mixture to boil.


3. Turn the heat to medium low and let it cook down for 30 to 45 minutes.  Stirring frequently.


4. If needed, add more spices.


5. Enjoy on your favorite bread, biscuit, or even oatmeal!  (I'll share what I did with mine later.)

I froze 1/2 of the pumpkin butter and the other I put in the fridge to eat on my fav. ciabatta bread.

Individual Five Spice Apple Crisp

Last November my foodie pen pal introduced me to Chinese five spice and suggested I use it in some of my fall time recipes instead of pumpkin pie spice blend.  The five spice really does take it up a notch.  If you didn't know, Chinese five spice is a spice blend of cinnamon, star anise, white pepper, cloves, and fennel.  It's primarily used in Chinese cooking but is found in other cuisines.  

With fall around the corner and the pumpkin spice latte already at Starbucks, it's time to start my favorite flavor season.  I love fall flavors!  Apples, cranberries, and pumpkins, oh my goodness deliciousness.  Cinnamon is my favorite spice.  So if asked, my favorite seasons are the transition seasons - fall for it's bold flavors and spring for it's beauty.

I got some apples from one of our local produce stands so I decided to make myself an apple crisp.  Since the boys do not eat apple crisp, I decided to make myself my own individual apple crisp.  Instead of using cinnamon, I used the Chinese Five Spice.

Individual Five Spice Apple Crisp

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Stars of the recipe:

• 2 c. glass dish


• 1 med. apple seeded and diced (peeled if you want to)


• 2 tsp. Chinese Five Spice (1 tsp. and 1 tsp.)


• 1 Tbsp. brown sugar


• 1/4 c. quick cooking oats


• 1/2 Tbsp. butter, cut into fourths or halves


• Optional:  2 Tbsp. pecan or walnuts for topping

Steps:

1. Spray your glass dish with cooking spray.


2. Add the apples to the dish.  Sprinkle the apples with 1 tsp. of  Chinese five spice.


3. In another dish, mix the oats, brown sugar, and the other tsp. of Chinese five spice.


4. Evenly distribute the oat mixture over the apples.


5. If you are using nuts on the top, sprinkle those on top of the oat mixture.


6. Place the pats of butter over the oat mixture.


7. Microwave for 2.5 to 3 minutes.  Careful it will be hot.


8. Top with ice cream or whipped cream if desired.


9. Enjoy!

Yogurt Parfait

A few weeks ago, I posted about 6 easy breakfasts.  One of the breakfasts, I talked about was fruit and yogurt parfaits.  It is so simple and quick to prepare.  Plus it's delicious to eat and the flavors can be changed up depending on your mood.

Yogurt Parfait

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Stars of the recipe:

• 1/4 to 1/2 c. yogurt (flavored or plain - I eat Greek Gods nonfat plain Greek yogurt.)


• 1/4 c. of your favorite cut up fruit (I've been using my stone fruit fruit salad.)


• 1/4 c, of your favorite granola (Store bought or homemade)

Steps:

1. In a bowl or Mason jar put the yogurt in the jar or bowl.


2. Place the fruit on top of the yogurt.


3. if you are not eating the parfait right away, pack the granola and put it on top of the yogurt and fruit right before you eat.  If you are going to eat it right away, top with granola.


4. Enjoy!

French Toast

My two love French toast cooked by Moi instead of from the freezer section.  The Imaginative One gets a headache with store bought French toast/sticks.  

French toast is simple to make and you can try a variety of different breads.  I usually use sandwich bread or if I want to make sticks I'll use Texas toast bread because it's thicker.  When I made it on Saturday, I used ciabatta bread for Hubby, Imaginative One, and myself.  I used sandwich bread for the Wee One because he likes me to cut them into strips.

BTW:  Did you know ciabatta is Italian for slipper?

French toast

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Stars of the recipe:

• 1 large egg for every 2 pieces of French toast


• 1 - 2 Tbsp. milk for every 2 pieces of French toast


• 1 tsp cinnamon for every two pieces of French toast


• 1 tsp. vanilla extract for every two pieces of French toast


• bread


• toppings:  maple syrup, butter, fruit, powder sugar

Steps:

1. Warm up a flat griddle pan (my favorite) or skillet over med. heat.


2. In a flat wide pan, whisk together egg, milk, cinnamon, and vanilla extract.


3. Using a fork or tongs, dip your bread into the egg mixture making sure to cover both sides.  (You may need to let it drip a little bit to get rid of excess egg before transferring it to your pan.)


4. spray your griddle pan or skillet with cooking spray.


5. Transfer it to skillet or griddle pan.


6. Allow it to cook until golden brown on both sides (3 to 4 minutes on the first side and 1 to 2 minutes on the second side.)


7. Transfer to a plate.


8. Enjoy with whatever toppings you like!

Mason Jar Salad

I've seen this idea floating around but had never tried to it. I always have issues with figuring out what I want to eat for lunch. Even though I love salads, my salads for lunch are often lacking. So this week I decided to try this.

In a quart size Mason jar, I put dressing, shredded carrots, broccoli slaw, celery, bell peppers, tomatoes, raisin, dried cranberry, almond pieces, kale, spinach, and Swiss chard. As I get ready for school, I also pack some bacon bits and Feta cheese to top the salad. This past weekend, I got myself a plate to stay in my room so when I dump the salad onto the plate, the dressing distributes over the salad.

I made them last Saturday and ate the last one yesterday. A few pieces were thrown away but the majority was still yummy!

Stars of the recipe:

• Quart sized Mason jar


• Your favorite dressing (2-3 Tbsp.)


• Harder skin veggies (celery, carrots, etc. . .) - cut into bite sized pieces


• Softer skin veggies (tomatoes, bell peppers, etc. . .)  - cut into bite sized pieces


• Favorite nuts and/or dried fruit like cranberries or raisins


• Lettuce or greens

Steps:

1. Put the dressing in the Mason jar.


2. Next you place the harder skinned veggies. (These can stand being next to the dressing for an extended amount of time.)


3. Place the softer skinned veggies next.


4. Then you would put the nuts and/or dried fruit.


5. Finally pack in the greens/lettuce making sure it's packed to the top.


6. Screw in the lid tightly.


7. Place in the fridge making sure not to tilt the jar.


8. When it's time to eat, dump the salad on a dinner sized plate.


9. Place any other toppings on top.


10. Enjoy!

I've been promising the Imaginative One homemade cookies all week.  However with the stress of not knowing exactly what my assignment is for the upcoming school year, I've been nursing a headache off and on all week.  

Let me explain, I am an Intervention Specialist which is a fancy title for special education teacher.  Our middle school has an incredible amount of students who need services and I'm talking about those who were in the school district last year.  Plus who ever is new to the building.  It seemed like every time I walked by the office there was another parent registering their child.  Okay sometimes it was the same parent because I went past there within a five minute period.  So I've been two scenarios for next year.  Both are fine but one requires lesson planning for next week.  The other does not.  Do you see my stress?

So right now I don't have a caseload (no one does).  Guess what?  I've decided not to stress about it because next week we are going to go over expectations, consequences, and the student handbook.  It will be okay!

Tonight I decided to bake the cookies because chocolate is good for you.  Right!?!  After I made these, the Imaginative One put his seal of approval on the cookies.  So they are that good!

Chocolate Chip Cookies

Mel's Kitchen Cafe

Stars of the recipe:

• 2-1/8 c. all-purpose flour


• 1/2 tsp. table salt (I used sea salt and they turned out okay.)


• 1/2 tsp. baking soda


• 1-1/2 Tbsp. butter, melted and cooled slightly (I did it for 1 min. and 15 sec. in my microwave.)


• 1 c. packed light brown sugar


• 1/2 c. granulated sugar


• 1 lrg. egg


• 1 lrg. egg yolk


• 2 tsp. vanilla


• 2 c. semisweet or milk chocolate chips (I used semisweet.)

Directions:

1. Preheat oven to 350 degrees F.


2. In a separate bowl, combine the flour, salt, and baking soda.  Set aside.


3. In another bowl, cream the butter and both sugars together until well mixed.


4. Add the egg, yolk, and vanilla.  Mix well until the batter has lightened in color.


5. Add the dry ingredients and chocolate chips at the same time.  Mix until all the dry ingredients are incorporated.


6. Form dough in tablespoon sized bowls and place on parchment or silpat lined cookie sheets.  (I sprayed my with cookie spray and it worked great.)


7. Bake for 10 - 12 mins.  (I baked mine for 11 minutes.)


8. Enjoy with a glass of milk, cup of tea, or cup of coffee!

Since  I used  cookie scoop for my cookies, I baked 57 cookies with the dough.

White chocolate granola

I've mentioned how much I like a local Farmer's Market called Second Street Market. One of the vendors has a delicious granola called Triple Treat Granola. It contains walnuts, cranberries, and melted white chocolate. I sent a container to my May and one to my June foodie pen pals. Both of them loved the granola:).

I've decided to recreate the granola and add another flavor element - coconut. It turned out delicious.

White Chocolate Granola

Adapted from Finding Joy in my Kitchen

Stars of the recipe:

• 1 Tbsp. extra virgin olive oil


• 1/4 c. Water


• 3/4 c. Brown sugar


• 5 c. Old fashioned oatmeal


• 2 tsp. ground cinnamon (add more or less depending on your likes or leave it out)


• 1/4 c. Chopped walnuts


• 1 and 1/2 c. White chocolate chips


• 1/4 c. Dried cranberries


• 1/4 c. Dried sweetened coconut

Steps:

1. Preheat oven to 375 degrees.


2. In a big saucepan, combine water, olive oil, and brown sugar. Let simmer for 2 to 3 minutes.


3. In a separate bowl, combine the oatmeal and cinnamon.


4. Slowly add the oatmeal mixture to the saucepan. Stir each time you add some of the oatmeal. Make sure the water, olive oil, and brown sugar is evenly coated on the oatmeal.  Take it off the heat.


5. Spread on a rimmed baking sheet.


6. Place in preheated oven. Bake for 5 minutes.


7. Take out of oven and stir.


8. Add walnuts to the granola. Place back in oven.


9. Bake for 5 more minutes.


10. Take out of oven and sprinkle with a cup of the white chocolate chips.


11. Put back in oven for a minutes.


12. Take out of oven and stir the granola so the melted white chocolate gets all over the granola.


13. Allow to cool and then add the remaining white chocolate chips, cranberries, and coconut.


14. Store in an air tight container.


15. Enjoy over yogurt, froyo, or by itself.

Sausage and Sauerkraut

Stars of the recipe:

• 1 package of smoked sausage


• 1 jar or bag of sauerkraut, drained and rinsed off


• 3 Tbsp. of brown sugar


• 3 Tbsp. of Dijon mustard

Steps:

1. Cut the sausage into rings.


2. In a bowl, mix the sauerkraut, brown sugar, and Dijon mustard together.


3. Place sausage and sauerkraut into the crockpot.


4. Cook on low for 4 hours.


5. Enjoy with mashed potatoes or roasted red potatoes.  (I also had corn and baked apples with it.)

Crockpot Pizza

 



 

 

Stars of the recipe:

• 1 1/2 cups browned ground beef (I omitted this.)


• 2/3 box of rigatoni (I used rotini.)


• 1 large onion chopped


• 4 cups of mozzarella cheese (I used 2 cups.)


• 2 jars of pizza sauce (I used 1 jar and added some water.)


• 1 package of pepperoni (I used 1/2 package. Next time I'm going to cut the pepperoni into smaller pieces.)


• salt and pepper taste

Steps:

1. Place all items in a crockpot that has been sprayed with cooking spray. (I used a 3 quart crockpot.)


2. Cook on low for 3 to 4 hours. (Mine was done in about 3.5 hours.)


3. Enjoy

 

Monterrey Chicken Quesadillas

I have made these quesadillas a bunch of times and easy time Hubby is impressed with them. Since I had some left over chicken from the bbq chicken sandwiches, I decided to make these quesadillas.  Once again, Hubby raved about them. 

The boys ate plain cheese or cheese with bacon bits quesadillas instead of these delicious quesadillas.  Oh well, it's their loss!

Monterrey Chicken Quesadilla

adapted from Cooking During Stolen Moments

Stars of the recipe:

• 8 tortillas


• 1/2 lb. shredded chicken (rotisserie, roasted, or crock pot chicken)


• 1/2 c. barbecue sauce


• 2 c. shredded cheese (Cheddar or Monterrey Jack)


• 1/2 c. bacon bits

Steps:

1. Warm up a skillet or griddle pan over medium heat.


2. In a small bowl, mix the chicken and barbecue sauce.  (Or use left over chicken from bbq chicken sandwiches.)


3. Spray the warmed skillet or griddle pan with cooking spray.


4. Place a tortilla in the skillet or griddle pan.


5. Sprinkle (in this order) cheese, chicken, bacon bits, and then more cheese onto the tortilla.


6. Top with a second tortilla.


7. Cook until browned (2 to 3 minutes - However may take longer.)


8. Flip over and then cook until the other side is browned.


9. Place on a plate and enjoy with ranch dressing.  My favorite ranch dressing is Bolthouse Farms' Classic Ranch.

Here's what it looks like after you sprinkle on the goodies but before you add the second tortilla.

BBQ chicken sandwiches

On Saturday, I got a rotisserie chicken at Sam's Club.  We ate it for dinner on Saturday evening.  Since we had some left over, I needed  to figure out what I could make with it.  I decided to make BBQ chicken sandwiches.  

It's an easy meal that Hubby really liked.  

BBQ Chicken Sandwiches

Stars of the recipe:

• Left over rotisserie chicken or crockpot chicken


• 1/2 bottle of favorite bbq sauce - (I used Garland Jack's Country Honey Barbecue sauce.  It has no high fructose corn syrup :).)


• Optional:  Diced onions

Steps:

1. Shred up the left over chicken and onions if using them.  Place in a medium sized pot.


2. Cover the chicken with the bbq sauce.


3. Cook over medium heat until the chicken is warmed up.


4. Enjoy on a bun with cheese and maybe some lettuce!

Beenie Weenies

I had another cooking blog on website.  I'm going to transfer some of the posts from there.

This is an easy meal to put into the crockpot.  It made more than enough food for my family of four that I put half of it in the freezer for another meal.:)

 Beanie Weenies

Stars of the recipe:

• 2 small cans of pork and beans or one large can


• 1 small can of Great Northern beans, drained


• 1 16 oz. package of hot dogs, sliced


• 1 lrg onion, chopped


• 1/4 cup of ketchup


• 3 Tbsp. of mustard (or more to taste)


• 2 tsp. Worchestershire sauce (or more to taste)


• 1/2 cup of brown sugar, packed


• 4 slices of bacon, cooked and chopped

Steps:

1. Place all the items in the crockpot.  (I gave it a stir.)


2. Cook on high for 3 to 4 hours or low for 6 to 8 hours.


3. Enjoy!  I served mine with green beans and biscuits with apple butter.