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Loaded Chicken Nachos ~ Crockpot Recipe ~ Kid Friendly ~ Money Saving Recipe

05/15/2013 5:00 pm · 0 comments

by mcktiffany

Loaded Chicken Nachos, Money Saving Recipe, Chicken Crock Pot Recipes, Kid Friendly Recipes,The Best Chicken Nachos

Loaded Chicken Nachos by Tiffany

Have you  totally been guilty,  like I have, for buying loaded nachos with all the fancy smancy flavorful shredded meats, melted cheeses, etc. at your favorite restaurant? I’m going to save you some money, are you ready?! Best of all, you get your crock on! Whip that baby out from under the counter, I’ve got a tasty shredded chicken recipe for you! This shredded chicken recipe is very versatile and can be used for nachos, tacos, enchiladas or empanadas.

Sometimes I just need my ooey gooey cheesey chicken nacho fix. Especially on those hectic nights when I don’t feel like cooking up a big ol’ meal. Super duper easy and very very tasty! Plus, it’s a kid pleasing meal! Enjoy.

Notes***

You can totally replace the diced tomatoes and green chilies for 1 can (15oz.) of Rotel tomatoes instead. :)

This makes approx. 6 cups of shreded chicken breast. Use or freeze the remaider for later use.

This can be made kid friendly by just leaving out the toppings your child does not prefer.

Ingredients

  • 1 can (14 oz) diced tomatoes
  • 1 can (4 oz.) diced green chili’s
  • 1 heaping tablespoon chili powder
  • 1 tablespoon chopped dried onion
  • 1 heaping teaspoon ground cumin
  • 3 boneless skinless chicken breast
  • sprinkle of chipotle chile pepper
  • tortilla chips
  • shredded cheese -Mexican, cheddar or pepper jack
  • 1 can (15oz.) black beans, drained and rinsed.
  •  diced onion
  • diced tomatoes
  • sliced olives
  • fresh chopped cilantro
  • sliced jalapeno peppers
  • sour cream
  • salsa

 

Directions

  1. In your crock pot or slow cooker, combine diced tomatoes, green chili’s, chili powder, dried onion, ground cumin; stir. Place chicken breasts in crock pot and scoop some of the tomato mixture on top of breasts. Sprinkle the tops with chipotle chili pepper. Turn crock pot on high, cook for approx. 3-4 hours or until breasts are easily shredded with a fork.
  2. Shred chicken breasts in crock with tomato mixture. Stir and set aside. Keep on warm until ready to use.
  3. On a large baking sheet, layer tortilla chips. Top with shredded chicken, cheeses, black beans and all your desired fixings, except for sour cream & salsa; repeat for second layer. Bake in a preheated 400 degree F. oven until cheese has melted. Approx. 8-10 minutes. Top nachos with sour cream,salsa and fresh chopped cilantro if desired.

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Milano Cookie Cake ~ Copycat Recipe

04/10/2013 12:00 pm · 0 comments

by mcktiffany

Milano Cookie Cake Recipe, Money Saving Recipe, Pepperidge Farm Milano Cookie Cake, Cake Recipes

Milano Cookie Cake by Tiffany

I couldn’t believe my eyes when I was flipping through one of my magazines. You’ve probably seen the advertisement too! Pepperidge Farms, has now come out with a Milano Cookie Cake. According to the ad, it’s available in the freezer section of your local super market. Now, I will most likely never buy one of these cakes, but I certainly liked the idea. I thought, “This has got to be one of the easiest cakes to replicate. I could totally make this.” Using boxed cake mixes, Milano cookies and homemade rich chocolate butter cream frosting, this baby was put together in two shakes of a lambs tail. And isn’t that what us busy moms like?!

Disclaimer… When I post recipes that are “copycat” recipes this doesn’t always mean they taste exactly like the original. After all, I’m just a momma who likes to share recipes. :)  I try and come very very close. However, with this, I have no stinkin’ idea what a Milano Cookie Cake tastes like and most likely never will. I just looked at the picture to replicate it. Whew! I feel so much better now. Oh, but I did add the extra cookie crumbles to the sides of my cake, because I really like cookies - and thought it needed it. Pepperidge Farms didn’t give you extra cookies on there’s, like I did. Just sayin’. ;)

Ingredients

  • 2 boxes (15.25 oz.) each yellow cake mix
  • 1 package (6 oz.) Milano milk chocolate cookies, coarsely chopped
  • 1 recipe for rich chocolate butter cream frosting – below

Recipe For Rich Chocolate Butter cream

  • 2 cups semisweet chocolate chips
  • 1 cup salted butter, room temp.
  • 4 cups powdered sugar
  • 2 teaspoon pure vanilla extract
  • 1/4 cup + 1 tablespoon buttermilk

Directions

  1. Bake cakes per package directions in two 9x9x2 square cake pans.
  2. Meanwhile, let’s make Rich Chocolate Butter cream Frosting by melting 1 cup semisweet chips over medium high heat in a double boiler. Once chips have melted, remove top part of boiler from water and heat; set aside.
  3. In a standing mixer combine butter, powdered sugar, vanilla and  buttermilk. Beat until smooth. Turn mixer setting to slow, slowly pour in melted chocolate. Once you’ve added all the melted chocolate, beat it again until smooth. If needed, add a bit more buttermilk. Your frosting should be somewhat thick, but it should easily spread when frosting your cake.
  4. Remove cakes from oven, let cool completely.  Frost the entire bottom layer of cake, making sure to put a generous thick layer of frosting in the middle. Place the second layer on top and frost it with the remainder frosting.
  5. Coarsely chop approx. 5 Milano cookies and sprinkle them on top of the cake. Finely chop the remainder cookies and gently press them into the sides of the cake. Serve.
  6. Cover any leftovers and store at room temp.

 

 

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Simple Easter Cupcake For Kids ~ DIY Kids Recipes

03/28/2013 9:00 am · 0 comments

by Sarah A Thrifty Mom

Easter Cupcake Ideas

If you are looking for a last minute dessert idea for Easter here are a couple quick and easy ideas.  Both are kid friendly as well.

The first one is Carrot Cupcakes made out of M&M’s. All you need is to frost  your cupcakes (we decided to make green frosting to make it look like grass).  You need 6 orange M&M’s, 3 in the first row, 2 in the next, and one of the bottom.  2 green M&M’s for the top to look like the green top of a carrot … simple as that you have some very cute cupcakes.

 The Next idea takes a little more time but are super cute as well Easter Basket Cupcakes.

First frost the cupcakes with green frosting, add some green coconut flakes to the top ( to make the coconut green add some to a bag, add a few drops of green food coloring shake well… and you have green coconut)

Add a few jelly beans, gummy Easter shapes and a mini chocolate bunny.  Take a Twizzler pull and peel to create a handle.

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Strawberry Shortcake Cookies ~ Otis Spunkmeyer Copycat Recipe

03/04/2013 12:00 pm · 10 comments

by mcktiffany

Strawberry Shortcake Cookies, Money Saving Recipes, Otis Spunkmeyer Copycat Recipes

Strawberry Shortcake Cookies by Tiffany

I’m a total sucker for sweet little babies coming to my door selling cookies. Mothers of Girl Scouts, yes, this means your children. ;) But in all reality it’s any and all kids that come a knockin’ selling ANY kind of cookie. Recently, I had a cutie selling frozen Otis Spunkmeyer cookie dough for a school fundraiser. I bought a container. Helloooo! Who can turn down cookies, especially from a cutie?! Well, I’m sure there’s plenty of people who can, but me?! Um… that would be a HUGE NO! That’s probably why I have way too much junk in my trunk - if you get what I’m sayin’. ;)

Anywaaays… When I was looking through the cookie brochure, I came across a cookie that struck my fancy. I’m always on the prowl for different flavored goodies I can recreate at home and this was one of them. Strawberry Shortcake Cookies – packed full of white chips, sweet dried strawberry craisins and tart dried cranberries. A blast of flavor coming at you in these babies! Enjoy. And thank you Otis, for the inspiration.

Oh! And one more thing… (I know, sorry, I’m a jibber jabber this week.;)  These smell absolutely fabulous! I wish I could bottle the smell somehow, someway. I was thinking about placing one in each bedroom as a  freshener… no, not really. I’m just kidding. Sides, I most likely would forget that I put them in the rooms and find them a week later- all moldy. But yeah, they smelled that good!

Yields approx. 2 dozen

Ingredients

  • 1/2 cup Crisco
  • 1/2 cup butter, salted, room temp.
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon 100% pure vanilla
  • 2 1/4 cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1  1/2 cups white chocolate chips
  • 1 cup dried strawberry flavored craisins
  • 1/2 cup dried cranberries

Directions

  1. Preheat oven to 350 degrees F.
  2. In a standing mixer, beat Crisco, butter and sugars until light and fluffy for approx. 10 minutes. Beat in eggs and vanilla.
  3. In a medium sized bowl combine flour and baking soda; whisk.
  4. Slowly add flour mixture to creamed mixture.
  5. Next, stir in vanilla milk chips, dried strawberry craisins and dried cranberries.
  6. Shape cookie dough into approx 1 inch balls. Place 2 inches apart on an ungreased baking sheet. Bake at 350 degrees F. for 12 minutes or until the edges are slightly brown. Remove cookies from oven and let set on baking sheet for approx. 1-2 minutes before transferring to a cooling rack. Store in a sealed container or freeze in gallon sized Ziplock bags for later use.

*Notes*

I found my strawberry craisins in the bulk section in the bins at our local Winco.

 

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Homemade Lemon Larabars ~ Healthy ~Vegan ~ Gluten Free Recipe

02/24/2013 2:00 pm · 3 comments

by mcktiffany

Homemade Lemon Larabars Recipe, Healthy Snack Recipes, Vegan Recipes, Gluten Free Recipe, Money Saving RecipeHomemade Lemon Larabars by Tiffany

My household must have Larabars on hand - ALWAYS! I got savvy real quick after spending too many dollar$ on these tasty babies. With seven of us, all with an addiction to Larabars, I felt my wallet getting lighter day by day. They’re very simple to make and that helps save on my family’s food budget. Plus they’re healthy for you. Win win!

I developed these after the hubs brought home a Lemon Larabar. You see, I have a slight addiction to anything lemon. When he saw that Lara made a lemon version, he knew I’d be alloverit! And I was. ;)

*SEE NOTES*

Ingredients

  • 4 cups pitted dates
  • 1/2 cup raw almonds
  • 1 1/4 cup raw cashews
  • 1 small lemon – reserve juice and approx. 1 teaspoon of grated rind
  • 2 teaspoons pure lemon extract

 

Directions

  1. In a food processor, combine dates, almonds, cashews, juice of one lemon and grated rind; pulse until you get a sticky paste. You will need to stir in between pulsing to get the mixture evenly processed.
  2. Remove sticky date mixture from food processor and place into a medium sized bowl, add pure lemon extract. Spray hands or heavy duty spoon with a little non stick cooking spray. Use hands or heavy duty spoon to mix in lemon extract. Line a 2.2 qt. baking dish with plastic wrap. Press mixture evenly into dish.
  3.  Refrigerate over night. Cut into bars or see notes.
  4. Keep bars refrigerated. Wrap bars individually in plastic wrap for an easy take and go snack or store bars in a covered Pyrex baking dish.

*NOTES*

  • The date mixture will be very sticky, this is normal.
  • I went a head and added pure lemon extract to give these bars the extra lemon flavor that was missing using only the rind and juice. For me, it was perfect. If you’re a lemon lover and not afraid that the extract will be overpowering (I promise, it’s not.) go a head and add it to the mixture when you add the lemon juice. However, if you only like lemony tasting snacks, I suggest tasting your mixture before adding the extract. If it’s not enough lemon love for you, add the lemon extract 1 teaspoon at a time and taste before adding the next.
  • Also, just want to let you know that it’s harder to add the lemon extract after it’s been processed in the food processor. The mixture is too thick & sticky. This is why I pulled the mixture out of the food processor and had to stir it in the bowl.
  • If you find that the bar is too sticky for your taste, chop finely, some extra almonds. Remove uncut bars from baking dish, peel off plastic wrap and sprinkle evenly with finely chopped almonds on both sides of the bar, pressing gently, before cutting into bars. Store bars in the refrigerator.

 

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Blackberry Streusel Topped Muffins ~ Money Saving Recipe

12/21/2012 5:07 am · 2 comments

by mcktiffany

 

Blackberry Streusel Topped Muffins by Tiffany

Well, I finally used up the last of my blackberries from last year. We are getting ready to do our yearly blackberry pickin’ trip to Southern Or. and just in time to! I always make sure to pick at least a years supply -so I’m able to get my blackberry fix all through the year without having to pay super market prices. These muffins make a yummy, quick, grab and go breakfast. I made sure to put a little lovin’ of sweetness on top too – just for you! Enjoy. :)

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 3 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup cinnamon apple sauce
  • 1 cup half & half
  • 1 1/2 cups blackberries, frozen or fresh (I used frozen)

For Streusel

  • 1/2 cup flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 stick salted butter, room temp.
  • 1/2 teaspoon cinnamon
  • 1/3 cup sliced almonds, optional

Directions

  1. Preheat oven to 350 degree F. confection setting. Sift together flour, sugar, baking powder, cinnamon and salt.  Make a well in the middle of the flour mixture, add egg, apple sauce and half and half. Mix together just until blended. Next, fold in blackberries. Scoop muffin mixture into paper lined muffin tin. Prepare streusel: In a medium sized bow, combine flour, sugars, cinnamon and butter with a pastry blender or fork until you get coarse like crumbs. Stir in sliced almonds if desired. Top each muffin with desired amount of streusel and bake for 15-20 minutes or until toothpick inserted in the center comes out clean.

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