Recipe

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

I love a good crock pot recipe, this one is a big hit with my family. Prep is so quick and they turn out amazing!  If you like a good cream sauce enchilada then this is a recipe you have got to try.

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

You will need

  • 2 lbs of boneless skinless chicken breast (frozen or fresh)
  • 7 oz can of Salsa Verde
  • 10 oz can Rotel Mexican Lime and Cilantro
  • 1 tablespoon Cumin
  • 2 garlic cloves minced
  • dash of pepper and salt

What you need after the meat is cooked

  • 1 8oz cream cheese
  • 2 cups sour cream
  • 1 can black beans
  • 2 cups grated Colby Jack Cheese
  • 8-12 medium sized tortillas
  • Green onions or cilantro to garnish (optional)

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

In a crock pot add the chicken, Salsa Verde, Rotel Mexican Lime and Cilantro, Cumin, Garlic and salt and pepper. DO  NOT drain the canned  rotel you want the juice to help cook the chicken.  Cook over medium heat for 4-5 hours, or HIGH heat for 2-3 hours with your lid on, in a crock pot.  At this point the chicken should be fork tender and ready to shred.  Pull the chicken out of the liquid and use two forks to shred the chicken. The chicken will be hot, put it in a mixing bowl and add the cream cheese to it, the cream cheese soften from the heat and enable you to mix it into the chicken.  Taste the chicken at this point and add salt or pepper if needed.

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

With the “juice” or leftover cooking liquid in your crock pot add the sour cream and mix till well blended. This will create your quick and easy cream sauce.

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdeaI like to put a little non stick spray on the bottom of a 9 x 13 inch pan, then add a thin layer of the cream sauce.  Next you will need to start rolling your enchiladas.   Add a row of the chicken and cream cheese mixture, along with a row of beans, roll up and place in the prepared pan.   Cover with the cream sauce, then cover with shredded cheese.  Cover with foil and bake for 30- 35  minutes at 350 degrees.

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

You can also double the recipe, and make one for the freezer.   Just make as instructed above but don’t bake it yet.  Cover in plastic wrap and foil before freezing.  When you want to cook it allow to thaw before baking and you might need to increase the cooking time by 5-8 minutes.

Crock Pot Chicken and Black Bean Enchiladas with creamy white sauce #SlowCooker, #CrockPot, #Recipe, #Chicken, #Enchiladas, #DinnerIdea

Make sure you check out these deals on Crock Pots and Slow Cookers

Related Crock Pot Recipes:

Beef Fajitas in the crock pot, 

Cafe Rio Copy-Cat Sweet Pork Tacos

Baked Potatoes in the Crock Pot

Honey Garlic Chicken 

How to make Caramel in the Crock Pot

Chocolate Fondue in the Crock Pot

 

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Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!

End of summer is one of my favorite times of the year because it means fresh peaches will soon be ready to pick from the trees.  A sweet yet tart juicy peach might just be one of the best things you will ever taste.  I created this recipe for Peachberry Cream Cheesecake with a Krusteaz Bakery Style Sugar Cookie mix for the crust. It is both easy to make and absolutely delicious as well. That is the great thing about  Krusteaz products they allow you think outside the box and create inspired and delicious dishes in half the time.

Krusteaz asked me to help “Seize the What If” and create a recipe that inspires other home chefs to bake outside the box, I hope my Peachberry Cream Cheesecake with a Krusteaz Bakery Style Sugar Cookie mix for the crust will inspire you to make a delicious treat in your kitchen too.

Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!You will need

Crust

  • 1  ~ 15.5 oz box of Krusteaz bakery Style Sugar Cookie Mix
  • 1 egg
  • 1/2 cup bitter room temperature butter

Whipped Cheese Cake

  • 1 (8oz) package of cream cheese softened
  • 1 cup powdered sugar
  • 1 (6oz) cool whip

Fresh Fruit for top,  2 cups fresh peaches peeled and sliced and 1/2 cup fresh raspberries. If you can not find fresh peaches you can substitute with canned peaches.

For the fruit glaze (to keep fruit from browning)

  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 cup water

krusteaz sugar cookie

Mix the cookie dough according to package directions, with one egg and 1/2 cup butter. Press into the bottom of an 9 inch spring-form pan.  Push up just a bit on the edges to create a raised crust for the edge.  Bake at 375 degrees for 13-16 minutes. Until light golden brown around the edges.  Take out of oven and allow to cool.

While you are waiting for the crust to cool make the fruit glaze, so it will also be cooled and ready to put on the fruit.krusteaz sugar cookie with peaches

Once the crust has cooled to room temperature you can spread the whipped cream cheese layer.

I use my kitchenaid mixer to blend, 1 (8oz) package of cream cheese softened, 1 cup powdered sugar, 1 (6oz) cool whip. Mix together in bowl, then spread in an even layer on top of COOLED crust.

Place  fresh fruit on top of the whipped cheese cake layer.

krusteaz sugar cookie with peaches and glaze

To keep the fruit from turning brown you will need to make a glaze for the peaches.

  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 cup water

Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and cool to room temperature. Once cooled brush over peaches.

krusteaz sugar cookie with peaches and glaze take ring off

Take the ring off and serve.  If you are not going to serve it right away keep the ring on, cover will plastic wrap and keep cool in the refrigerator.

Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!
Peachberry Cream Cheesecake with a Krusteaz Bakery Style Sugar Cookie mix for the crust.

You will need

Crust

  • 1  ~ 15.5 oz box of Krusteaz bakery Style Sugar Cookie Mix
  • 1 egg
  • 1/2 cup bitter room temperature butter

Whipped Cheese Cake

  • 1 (8oz) package of Cream Cheese softened
  • 1 cup powdered sugar
  • 1 (6oz) cool whip

Fresh Fruit for top,  2 cups fresh peaches peeled and sliced and 1/2 cup fresh raspberries. If you can not find fresh peaches you can substitute with canned peaches.

For the fruit glaze (to keep fruit from browning)

  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon lemon juice
  • 1/2 cup water

Mix the cookie dough according to package directions, with one egg and 1/2 cup butter. Press into the bottom of an 9 inch spring-form pan.  Push up just a bit on the edges to create a raised crust for the edge.  Bake at 375 degrees for 13-16 minutes. Until light golden brown around the edges.  Take out of oven and allow to cool.

While you are waiting for the crust to cool make the fruit glaze, so it will also be cooled an ready to put on the fruit.krusteaz sugar cookie with peaches

Once the crust has cooled to room temperature you can spread the whipped cream cheese layer.
I use my kitchenaid mixer to blend, 1 (8oz) package of Cream Cheese softened, 1 cup powdered sugar, 1 (6oz) cool whip. Mix together in bowl, then spread in an even layer on top of COOLED crust.
Place  fresh fruit on top of the whipped cheese cake layer.

To keep the fruit from turning brown you will need to make a glaze for the peaches.

Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and cool to room temperature. Once cooled brush over peaches.

Take the ring off and serve.  If you are not going to serve it right away keep the ring on, cover will plastic wrap and keep cool in the refrigerator.

You can like Krusteaz on Facebook for more great ideas as well.
Peachberry Cream Cheesecake, quick and easy recipe that might just be the best thing you have ever tasted!

Disclosure: This recipe post was sponsored by Krusteaz . All opinions are my own.

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Cashew Chicken and Broccoli, one pot meal ready in less than 15 minutes.  Quick Meal ideas #CashewChicken, #BroccoliChicken, #Recipe

Cashew Chicken and Broccoli ~ One pot meal ready in less than 15 minutes

I needed a meal FAST tonight, nothing sounded good…. so I decided to invent something.  I have done this since I was a a teen, I get an idea in my head and then “invent” the recipe.  Some times it is amazing and some times it means we have cold cereal for dinner…lol. I was throwing everything into one pan a pan and my 9 year old said, “MOM you know you just put nuts in with the broccoli and chicken…. did you mean to do that”.  Made me laugh.

Good news is this recipe took less than 15 minutes to make (same time as it took the rice to cook) and it turned out awesome.  My whole family ate it up, it will be one we make again for sure.

Cashew Chicken and Broccoli, one pot meal ready in less than 15 minutes.  Quick Meal ideas #CashewChicken, #BroccoliChicken, #Recipe

Recipe yields 4 servings (fed my family of 6 with left overs, but we have small kids at home)

Prep time 5 min, Cook time 10 minutes

You will need:

  • 4 cups raw broccoli
  • 1 cup cashews
  • 1/2 cup sliced yellow onion
  • 1-2 cups cooked chicken ( you can even use canned chicken if you’re in a rush)
  • 2 cloves garlic minced
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 1/2 cup chicken stock

Add at the end of cooking:

  • 1/4 cup water mixed with 2 tablespoons corn starch

Cashew Chicken and Broccoli, one pot meal ready in less than 15 minutes.  Quick Meal ideas #CashewChicken, #BroccoliChicken, #Recipe  In a large skillet add the broccoli, cashews, onion, cooked chicken, garlic, sugar, soy sauce, oil and chicken stock.  Turn on high heat, cover with a lid and bring to a boil. Once at a boil turn to medium heat and let boil for 7-8 minutes till broccoli is tender.  Once broccoli is cooked, stir in the corn starch water blend.  This will thicken your sauce, stir till well blended  and sauce has formed, take off heat.  Serve over rice or noodles. Enjoy!

Cashew Chicken and Broccoli, one pot meal ready in less than 15 minutes.  Quick Meal ideas #CashewChicken, #BroccoliChicken, #Recipe    ,jpg

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Strawberry Shortcake Milkshake

Strawberry Shortcake Milkshake

Two of my husband’s most favorite foods are milkshakes and strawberry shortcakes. Combine them and he is in heaven! Nothing beats making a great treat for your family when they can’t get over how good it is. And it can’t get any better when making them treats is super easy and fast!

You can make a strawberry shortcake milkshake from scratch or you can make this as a leftover treat the next day. One day you can make a fun Strawberry Shortcake and the next use it to make a fun treat again!

With this recipe for Strawberry Shortcake Milkshake you don’t even have to cook the cake. Follow our simple recipe directions for a fun and refreshing treat on a hot summer day!

Strawberry Shortcake Milkshake Ingredients

Most of us have these in our fridge anyways, so it’s a fun and easy dessert.

Strawberry Shortcake Milkshake DIY

  • Strawberry Layer:
  • ½ cup chopped fresh strawberries
  • 1 tsp vanilla extract
  • ¼ cup skim milk
  • 2 scoops of vanilla frozen yogurt

 

Cake Layer:

  • 2 scoops of vanilla frozen yogurt
  • ½ cup yellow cake mix
  • ? cup skim milk

Blend the Cake layer in a blender until smooth:

Strawberry Shortcake blended in milkshake

Once blended, place the blended cake mix in the freezer while you prep and de-stem the strawberries

Add your strawberries and blend till smooth:

Strawberry Shortcake Milkshake at home in blender

INSTRUCTIONS

  1. You will need to blend one layer first and set it in the freezer for a couple of minutes, while you blend the second layer.
  2. Combine ingredients for the strawberry layer in a blender and blend until smooth.
  3. Combine ingredients for the cake layer in a blender and pulse until smooth.
  4. Using a large spoon, layer the two shakes on top of each other.
  5. Add some whipped cream to the top and enjoy!

 

 

Strawberry Shortcake Milkshake
 
Prep time
Total time
 
Strawberry Shortcake Milkshake - Easy and tasty Milkshake just like in the stores.
Recipe type: Dessert
Cuisine: American
Ingredients
  • Strawberry Layer:
  • ½ cup chopped fresh strawberries
  • 1 tsp vanilla extract
  • ¼ cup skim milk
  • 2 scoops of vanilla frozen yogurt
  • Cake Layer:
  • 2 scoops of vanilla frozen yogurt
  • ½ cup yellow cake mix
  • ? cup skim milk
Instructions
  1. You will need to blend one layer first and set it in the freezer for a couple of minutes, while you blend the second layer.
  2. Combine ingredients for the strawberry layer in a blender and blend until smooth.
  3. Combine ingredients for the cake layer in a blender and pulse until smooth.
  4. Using a large spoon, layer the two shakes on top of each other.
  5. Add some whipped cream to the top and enjoy! ?

Check out some of our other fun Summer Desserts:

4th of July Sugar Cookie Fruit Pizza, Red White and Blue Dessert for July 4th #Fruit, #Recipe, #July4th

Fresh Berry Sugar Cookie Fruit Pizza

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Hearty Sausage and Egg Breakfast Pizza Recipe, This is so simple to make and a real crowd pleaser.  Family tradition at our house #Eggs #BreakFast #Casseroles #Pizza #FallRecipes ,jpgI am excited to share another family favorite recipe with you.  It is easy to make, and feeds a hungry family in no time.  If you do not like sausage you could replace it with ham or bacon.  Or make it a vegetarian pizza instead of meat add caramelized onions, mushrooms and zucchini.

You will need

  • 1 package Croissant Rolls
  • 1 lb Sausage
  • 5 cups frozen hash browns
  • 6 oz cheddar cheese
  • 8 large eggs

Spread 6   croissant rolls (uncooked) on the bottom of a 9 x 13 nonstick baking pan

Cook 1  lb package of breakfast sausage (we like Jimmy Dean), chop up, and spread over the top.

Sprinkle 4-5 cups frozen hash browns on top of biscuits and meat, ( I always thaw the hash browns first) season your hash browns with salt and paper or Season All.

Grate 6 oz of cheese on top in even layer.

Beat 6-8 large eggs up, then pour in even layer over the top, salt and pepper the eggs.

Bake un-covered at 350 degrees for 35-45 mins till eggs are done in the middle

Let rest about 5 mins then enjoy! My family loves it!
This recipe came from my Mother in law (thanks JoAnne) She makes it every year and the whole family loves it.

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APRICOT PINEAPPLE JAM RECIPE, quick and easy recipe that is a family favorite #Jam #recipe #Apricot

I posted this recipe back in 2010…. I made it again this year so I decided I would post the recipe in case you were looking for a good way to use your apricots.  Plus my photo skill have gotten much better over the years lol. Hope you enjoy this jam as much as my family does!

IMG_3392My Grandma use to make an Apricot Pineapple jam so I thought I would give it a try.

Apricot-Pineapple Jam

Makes 9 (1-cup) jars

  • 5 cups prepared fruit (about 2-1/2 lb. fully ripe apricots)
  • 1 can (15-1/4 oz.) crushed pineapple in syrup
  • 1/3 cup chopped maraschino cherries (optional I do not add them)
  • 6 cups sugar
  • 1 box fruit pectin (such as Sure-Jell)

Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling.
Pit apricots; do not peel. Cut in small pieces and finely chop or grid. Add pineapple and syrup. Measure 5 cups apricotes, can of pineapple into 6- or 8-qt. saucepot. Add cherries. Measure sugar and set aside.

Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals.

IMG_3374

Apricots washed and pitted

IMG_3376I am not to big on “chunky jam” so we whipped ours.  Maleeya helped me…aren’t her tiny little hands cute.

IMG_3378Pineapple, Apricots and Pectin, mixed then added to the pot

IMG_3381Stirring and waiting to come to a boil

IMG_3383Started to boil so I added the sugar

IMG_3386Came back to a boil, cooked another minute…..now it is done cooking

IMG_3387I have my jars and lids HOT and ready to be filled

IMG_3388It is hot so watch out… Fill jars within 1/8 in of top (I should have filled mine up a little more)

IMG_3389

With a hot wet rag wipe the edged clean, if there is any jam on the side it may make it NOT seal.

IMG_3391Screw your lids on firmly.

IMG_3394Turn them upside down, for 5 mins

IMG_3395Mckeely was not too sure about this part…she thought I crazy for turning them on their heads. “Mom, what are you doing?”

IMG_3396

Turn them right side up, after they have cooled check to see if the have sealed…. all of mine did!!!! Yeah!  If they are sealed they will not make a popping noise anymore.APRICOT PINEAPPLE JAM RECIPE, quick and easy recipe that is a family favorite #Jam #recipe #Apricot


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