Crockpots are one of the best inventions ever. I love the time saver it is and the easy clean up.
This recipe has been made multiple times since hubs and I got married. It’s easy, yummy, and pretty healthy!
I serve over a bed of rice and broccoli that I make in the microwave.
(Originally posted here).
You will need 4 things:
3/4 c. orange marmalade
3/4 c. honey BBQ sauce
2 tbsp. soy sauce
2-4 boneless skinless chicken breasts
Two ways to cook it that both work well. (I opt for number 1).
1. Throw it all in the crockpot way – Put all of the above ingredients in the crockpot for about 3 – 4 hours on low. I use a smaller crockpot so the juices are really soaked up. Before putting the chicken in cut it into large bite sized pieces, pour everything else in and stir so everything is mixed together. Will be done and really sucks up the sweet goodness in that time.
2. Take a little more time way – Put the chicken breasts in whole into the crockpot and cook on low for about 3 hours. Drain the juice left after that time. Combine all the ingredients in a bowl, mix, and pour into the crockpot over the chicken and cook for about 30 min., then serve. This way is a little less sweet but a bit more work, your choice, they are both good!!
Okay, so I know what you’re thinking…MEXICAN AGAIN?!
Well, it is Cinco de Mayo, and I’m all about celebrating, so you’ll just have to get over it.
Plus, when I tried these cupcakes a week ago, they landed a spot in my top three cupcakes of all time list (I don’t really have a list, but if I did, they’d be on it).
I sent a batch with hubs’ for his teacher friends to enjoy. Don’t worry, I kept one for myself.
So without further ado, I give you Sopapilla Cupcakes!
Recipe originally posted here
1 (16.5 ounce) package white cake mix
1 cup water
3 large egg whites
1/4 cup oil
2 tablespoons ground cinnamon, divided
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 tablespoon white sugar
1/2 cup butter, room temperature
3 cups confectioners’ sugar, or more as
3 tablespoons honey
1/2 teaspoon ground cinnamon
2 tablespoons milk, or as needed
1 tablespoon honey, for drizzling
||Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
||Mix cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla extract, and lemon extract together in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill muffin cups 2/3-full with batter.
||Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter.
||Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
||Beat butter in a bowl using an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners’ sugar, 3 tablespoons honey, and 1/2 teaspoon cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency of frosting is reached. Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle honey over each frosted cupcake. (I didn’t drizzle the honey).
This recipe is a great follow up to last week’s queso recipe! Every single time I make these, they go super quick. I haven’t found one person who doesn’t like these, even if they don’t like cheesecake. Once again there are different versions of sopappilla cheesecake, but this is the one I use and it is on point!
Originally Posted Here.
2 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar, divided
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent dough sheets
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
>Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.
>In the bowl of a mixer, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth. (If you don’t have a mixer like me, you can use handheld mixer/beaters).
>Place one sheet of crescent dough in the prepared 9×13 pan. >Spread cream cheese mixture over the dough and top with the remaining sheet of dough.
>In a small bowl, combine the remaining 3/4 cup of sugar, cinnamon, and softened butter. Mix with a fork until combined.
>Drop small pieces of the cinnamon sugar mixture over the top of the dough.
>Bake for about 30 minutes, or until the dough has puffed and turned golden. Remove from the oven and cool before serving. (Optional: drizzle honey over the bars before serving. *I’ve never added honey to mine.)
A college roomate’s dad first introduced me to this queso. It’s the best I’ve had since. I’ve modified it a tad over the years, but I thought I’d pass it along to you! I’ll be making a batch for a nacho average coed wedding shower this weekend. You should join me and make one this week too!
Nacho Average Queso
>4 Blocks Cream Cheese
>2 cans Rotel
>1 packet of taco seasoning
>1-1.5 pounds of sausage (“breakfat” sausage) or ground beef (I use sausage)
-Brown meat in skillet
-When meat is cooked throughly, mix in taco seasoning and a little water
-Take cream cheese out of packages and place in a crock pot
-Pour rotel over cream cheese (do not drain rotel)
-Add meat mixture
-Cover Crock Pot and cook on until melted. Mix on occasion. Turn to warm while serving.
-Enjoy with tortilla chips!