Christmas Crunch
1 24 oz. pkg. white bark coating (we use Kroger candy coating, but you can also use white chocolate)
1 box of corn chex
1 large bag of mini pretzels
1 large jar of salted dry roasted peanuts
1 package of plain M&Ms (you can use holiday varieties at any time of year
to make it holiday themed – Christmas, Easter, Halloween, etc.)
You can really use any size packages you want. It depends on how much of each you want in your mix.
Just have fun!
Cover a fairly large area of your counter space with wax paper and tape down.
In a very large bowl, combine the chex, pretzels, peanuts and M&Ms. You might have to work in smaller batches if you can’t fit everything in one bowl with room to mix. Dump the peanuts and M&Ms in last so they don’t all sink to the bottom.
In a smaller bowl, melt your bark coating in the microwave in 30 second intervals and stir in between. Don’t let it go for too long at once or it will scald and you will have to toss it out and start over.
When the bark coating is melted, gently pour into the larger bowl and toss with the dry ingredients. You can adjust the amount of coating you use based on your preference. I usually stir a little bit in, toss, stir some more in, toss again, etc. to make sure everything gets a little bark coating on it so it will stick together.
Working quickly, dump the mixture out on your wax paper and spread out in a thin layer to dry. Once it’s dry, break it apart into pieces and store in an airtight container or divide into decorative cello bags to give away.
Note: If you half your mix ingredients and bark coating, it will be a little easier to work with in two batches. Otherwise you will need a really large bowl and workspace to spread out on the counter.
Enjoy!
Thursday, September 2, 2010
Peach Crunch Cake
Peach Crunch Cake
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F.
Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
Bake for about 40 minutes.
Serve warm or cold… with or without ice cream.
Tuesday, August 24, 2010
Hippy Oatmeal
* 1 cup Steel Cut Oats
* 4 cups Water
* ½ cups Half-and-half
* ¼ cups (handful) Dried Cherries
* ¼ cups Dried Cranberries
* ½ cups Raisins
* ¼ cups Pumpkin Seeds, Or Sunflower Seeds Or Almonds
* ¼ cups Flax Seed
Toss all of this into your crock pot. Then simply set it on the lowest setting right before you go to bed .
When you get up, you will have the smoothest, creamiest oatmeal ever to start your day.
Give it a nice big stir. Top it with brown sugar, cream, maybe a little butter, perhaps, if you want to. It is naked as is.
It sticks to your ribs, stays with you, and is a fantastic breakfast.
Let me know how you like it!
* 4 cups Water
* ½ cups Half-and-half
* ¼ cups (handful) Dried Cherries
* ¼ cups Dried Cranberries
* ½ cups Raisins
* ¼ cups Pumpkin Seeds, Or Sunflower Seeds Or Almonds
* ¼ cups Flax Seed
Toss all of this into your crock pot. Then simply set it on the lowest setting right before you go to bed .
When you get up, you will have the smoothest, creamiest oatmeal ever to start your day.
Give it a nice big stir. Top it with brown sugar, cream, maybe a little butter, perhaps, if you want to. It is naked as is.
It sticks to your ribs, stays with you, and is a fantastic breakfast.
Let me know how you like it!
Slow Cooker Sweet and Sour Chicken
* 1 Tablespoon Dried Onion
* 3 stalks Celery, Sliced
* 3 whole Carrots, Peeled And Sliced
* 6 pieces Boneless, Skinless Chicken Breasts, Cut Into Bite Size
* ⅓ cups Packed Brown Sugar
* ⅓ cups Catalina Dressing
* ¼ cups Soy Sauce
* 1 can (8-10 Oz. Can) Pineapple Chunks
* 1 Tablespoon Cornstarch
* 2 cups Cooked Rice, Or Enough To Feed Your Group
Place onion, carrots, and celery into the slow cooker. Add the chicken pieces.
Combine brown sugar, Catalina dressing, and soy sauce; add to the cooker and cover.
Cook on Low for 7 to 8 hours or on High for 4 hours. During the last 30 minutes of cooking, add the pineapple with its juice, and cornstarch. You might need to add another tablespoon of cornstarch to thicken it a bit.
Serve over rice.
From: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/slow-cooker-sweet-and-sour-chicken/
* 3 stalks Celery, Sliced
* 3 whole Carrots, Peeled And Sliced
* 6 pieces Boneless, Skinless Chicken Breasts, Cut Into Bite Size
* ⅓ cups Packed Brown Sugar
* ⅓ cups Catalina Dressing
* ¼ cups Soy Sauce
* 1 can (8-10 Oz. Can) Pineapple Chunks
* 1 Tablespoon Cornstarch
* 2 cups Cooked Rice, Or Enough To Feed Your Group
Place onion, carrots, and celery into the slow cooker. Add the chicken pieces.
Combine brown sugar, Catalina dressing, and soy sauce; add to the cooker and cover.
Cook on Low for 7 to 8 hours or on High for 4 hours. During the last 30 minutes of cooking, add the pineapple with its juice, and cornstarch. You might need to add another tablespoon of cornstarch to thicken it a bit.
Serve over rice.
From: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/slow-cooker-sweet-and-sour-chicken/
Crockpot Hamburger Soup
Crockpot Hamburger Soup
- 10/9/2010: This was DELICIOUS and SO EASY (especially since I cook my ground beef and freeze it). I didn't add the diced tomatoes for obvious reasons, and I halved the recipe. I also only cooked it for 6 hours and added the green beans and potatoes a couple of hours before we were going to eat it. I think you could use real potatoes and just put them in from the start if you wanted too, but the canned ones worked just fine and were yummy. I really enjoyed it.
* 1 whole Onion, Chopped
* 2 pounds Hamburg, Fried
* 3 cans (14 Oz. Can) Beef Broth
* 2 cans (15 Oz. Can) Kidney Beans
* 2 cans (8 Oz. Can) Tomato Sauce
* 1 can 28 Oz. Can Diced Tomatoes
* 2 teaspoons Dried Parsley
* 1 teaspoon Dried Basil
* ½ teaspoons Thyme
* ¼ teaspoons Pepper
* ½ teaspoons Salt
* 1 Tablespoon Chili Powder
* 1 can (14.5 Oz. Can) Diced Potatoes
* 1 can (14.5 Oz. Can) Green Beans, Diced Or String
Add all ingredients to a crock pot, except the potatoes and green beans. Cook on low for about 6 hours, stirring about every 30 minutes or so.
After the 6 hours, add the diced potatoes (drained) and the green beans (drained), and cook for another 2 hours on low.
Serve with crackers or bread, whichever you prefer. The spices in this recipe complement the ground beef, and it is really good. Believe me, before I tried, I never thought a soup made with ground beef would have any flavor.
From: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/crockpot-hamburger-soup/
- 10/9/2010: This was DELICIOUS and SO EASY (especially since I cook my ground beef and freeze it). I didn't add the diced tomatoes for obvious reasons, and I halved the recipe. I also only cooked it for 6 hours and added the green beans and potatoes a couple of hours before we were going to eat it. I think you could use real potatoes and just put them in from the start if you wanted too, but the canned ones worked just fine and were yummy. I really enjoyed it.
* 1 whole Onion, Chopped
* 2 pounds Hamburg, Fried
* 3 cans (14 Oz. Can) Beef Broth
* 2 cans (15 Oz. Can) Kidney Beans
* 2 cans (8 Oz. Can) Tomato Sauce
* 1 can 28 Oz. Can Diced Tomatoes
* 2 teaspoons Dried Parsley
* 1 teaspoon Dried Basil
* ½ teaspoons Thyme
* ¼ teaspoons Pepper
* ½ teaspoons Salt
* 1 Tablespoon Chili Powder
* 1 can (14.5 Oz. Can) Diced Potatoes
* 1 can (14.5 Oz. Can) Green Beans, Diced Or String
Add all ingredients to a crock pot, except the potatoes and green beans. Cook on low for about 6 hours, stirring about every 30 minutes or so.
After the 6 hours, add the diced potatoes (drained) and the green beans (drained), and cook for another 2 hours on low.
Serve with crackers or bread, whichever you prefer. The spices in this recipe complement the ground beef, and it is really good. Believe me, before I tried, I never thought a soup made with ground beef would have any flavor.
From: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/crockpot-hamburger-soup/
Slow Cooked Applesauce
* 8 whole Apples - Peeled, Cored, And Diced
* ½ cups Packed Brown Sugar
* ½ cups Water
* 1 teaspoon Cinnamon
Combine all ingredients in a slow cooker; stir to mix. Cover and cook on your preferred time setting (3-4 hours on high or 8-10 hours on low.)
When done, use a potato masher or immersion blender to achieve the desired consistency.
* ½ cups Packed Brown Sugar
* ½ cups Water
* 1 teaspoon Cinnamon
Combine all ingredients in a slow cooker; stir to mix. Cover and cook on your preferred time setting (3-4 hours on high or 8-10 hours on low.)
When done, use a potato masher or immersion blender to achieve the desired consistency.
Sunday, August 1, 2010
Herbed Chicken Nuggetts
* 4 skinless, boneless chicken breasts
* 2 eggs, beaten
* 1 tablespoon water
* 1 teaspoon chopped fresh parsley
* 1/2 teaspoon dried thyme
* 1 pinch crushed red pepper flakes
* 1/2 cup dried bread crumbs, seasoned
* 1/2 cup wheat germ
* 1 teaspoon dried basil
* 1 teaspoon ground black pepper
* 1 tablespoon vegetable oil
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
2. Trim any fat from chicken and cut into 1 inch cubes.
3. In a bowl beat the eggs with the water and add the chicken.
4. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
5. Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.
(from All Recipes)
* 2 eggs, beaten
* 1 tablespoon water
* 1 teaspoon chopped fresh parsley
* 1/2 teaspoon dried thyme
* 1 pinch crushed red pepper flakes
* 1/2 cup dried bread crumbs, seasoned
* 1/2 cup wheat germ
* 1 teaspoon dried basil
* 1 teaspoon ground black pepper
* 1 tablespoon vegetable oil
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
2. Trim any fat from chicken and cut into 1 inch cubes.
3. In a bowl beat the eggs with the water and add the chicken.
4. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and the chicken pieces to coat.
5. Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces and cook for an additional 5 minutes.
(from All Recipes)
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