Slow Cooker Steak Fajitas

This smells amazing!!! It was super easy and 20 minutes if not less prep time... Its nice to have steak every once in awhile. By now you should know I do not make special trips to the city for things, thats why this recipe is nice because its basic stuff that is always in our house. I was lucky to have steak in the fridge waiting to be used.

Slow Cooker Steak Fajitas

1 beef flank steak (1 pound)

1 medium onion (cut into strips)

1/2 cup medium salsa

2 tablespoon fresh lime juice

2 tablespoon chopped fresh cilantro

2 cloves garlic. minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon salt

1 small green bell pepper, (cut into strips)

1 small red bell pepper, (cut into strips)

Flour tortillas, warm

1. Cut steak lengthwise into strips and cut up onion

2. Combine 1/2 cup salsa, lime juice, cilantro, garlic, chili powder, cumin, and salt in crockpot. Add steak and onion to crockpot and stir well.

3. Cover and cook on low for 5-6 hours

4. Add bell peppers. Cover and cook on low 1 more hour

5. Serve with tortillas and additional salsa...

(pictures to come)

---Result

Creamy Italian Chicken

I love to try new recipes that one reason why I am doing this wednesday cooking/crockpot... I love the fact that those that read my blog are getting into the spirit and are even sending me recipes to try. Thank you!!! I am willing to try anything so feel free to send me a recipe I will try it and post it on my blog. This week my friend sent me this so I thought I would give it a shot.. If your into trying new stuff, try this one its amazing and so easy!

CREAMY ITALIAN CHICKEN

- 4-5 Frozen Chicken Breasts (frozen)

- 2 Cans Cream of Chicken Soup

- 1 pkg. Dry Italian Dressing

- 8 oz. Cream Cheese

Place frozen chicken in crock-pot, mix other ingredients in mixing bowl, and pour over chicken. Cook on low for 6 hrs or high for 4-5 hrs. Serve with rice.

Oh my goodness this was amazing!!! I added a little bit of water to each can to get that little bit of extra cream of chicken out of the can. Also make sure your cream cheese is room temp I didn't wait because I was in a rush and it was a little lumpy (but still amazing) My friend found the dry italian dressing by the other dressings so keep an eye out because I didn't see it last time I was there.

(Pictures coming)

A huge thank you for sending me this!!!

Chicken Cordon Blue/Mash Potatoes Crockpot

I was excited to try something new and fun this week. I looked in a cook book and found chicken cordon blue that you put in the crockpot. I was so excited. I also decided that I wanted to make potatoes but just be done cook while I was in the kitchen and kids were napping, so I decided to do potatoes. I didn't want to make gravy because the point of crockpotting is to get it done and not worry about dinner the rest of the day so I picked a good seasoned recipe that didn't need gravy. The nice thing about this was its basic things you have in the house. I love to make things that I don't have to make a special run to the store. The time to prepare was about 25 minutes for both dishes.

Chicken Cordon Blue Crockpot

6 boneless, skinless chicken breasts

6 slices Swiss Cheese (I used pepper jack because thats all I had)

6 slices of ham

1/4 cup Parmesan cheese

1/4 cup flour

1/2 teaspoon salt

1 teaspoon pepper

1/4 cup oil

1/2 cup water

1 can cream of chicken soup

1 chicken bouillon cube

What you need:

Step 1: Pound chicken until flat; place ham and cheese on each piece. Roll up chicken and secure with a toothpick.

Step 2: Combine flour and seasonings. Use this mixture to coat the chicken.

Step 3: In skillet, brown chicken in oil. Then place in crockpot

Step 4: Combine water and bouillon until dissolved then mix in with cream of chicken soup. Pour mixture over chicken

Step 5: Cook on LOW for 4-5 hours or HIGH 3-4 hours.

What I thought about it AMAZING! I really enjoyed it... The sauce was really good and we used it to flavor our potatoes a little. The potatoes really didn't need it but it gave it that extra zip...

Yes we will make it again for sure. The only thing I think I will do next time is double the cheese. I didn't taste the cheese to much and didn't get the cheese coming out like normally on chicken cordon blues.

Crockpot Mash-Potatoes with Cream Cheese

3-4 potatoes (mine were huge)

1/2 cube cream cheese

1/2 cup sour cream

1/2 tsp salt

1/2 chicken bouillon

1/4 water (use the boiling water)

1/2 tsp garlic powder

1 tablespoon parsley

Step 1: Boil potatoes as normal until fork friendly :) (you have to use a stove for the first part)

Drain and place back in pot.

Step 2: Add the cream cheese, sour cream, salt, watered bouillon and seasonings. Mash everything up.

Step 3: Place in crockpot and Cook on HIGH for 2hrs or LOW for 4hrs.

Yummy it was really good and creamy. I love creamy mash potatoes. I felt like it needed a little more salt, I will put in seasoning salt next time... I think red potatoes would be divine :)

Thanks to Stembridge family cook book

Also a big Thank you to 365crockpotting.com

Cornflake Ranch Chicken

I am slacking and did not do a Crockpot this Wednesday... But I am bringing you a new recipe for the week. It Cornflake Ranch Chicken and it got a thumbs up at dinner tonight...

Cornflake Ranch Chicken

3/4 cup crushed cornflakes

3/4 cup grated Parmesan Cheese

1/2 envelope ranch salad dressing mix

6-8 boneless chicken breasts

1/2 cup butter, melted

1. Combine the corn flakes, Parmesan cheese and salad dressing and mix together

2. Dip chicken in butter the roll and cover cornflake mixture. Coat it well.

3. Bake uncovered at 350 degrees for 40 minutes then broil on LOW for a few minutes for nice crispy coating on top.

In the picture you can see two pieces of chicken and they both look different I tried something else. I put in 1/4 cup of cornflakes and didn't smash them as much. I patted it on the chicken so I could get more mixture on. This way there was more crunch. My husband liked it better then the original one.

Also I turned the chicken half way through cooking, don't because it takes away the coating...

Crockpot Chicken Enchilada Casserole

Its that time again, yep your right Crock pot Wednesday!

I decided to make this yummy dish, try it out and let me know what you think

Crockpot Chicken Enchilada Casserole

-Chicken (cut up)
-28 oz can of enchilada sauce (I used Green Chile Sauce, but you can use the red sauce)
-2 cans of black beans (drained and rinsed)
-1 can olives
-Corn tortillas
-shredded cheddar cheese

Here are the steps for you

1. Combine chicken with the enchilada sauce

2. Layer ingredients in crock pot in this order

Tortillas

Chicken & Sauce

Black Beans

Olives

Cheese

3. Repeat untill everything is used up...

Here is what it looked like when I was done layering..

4. Cook for 4 to 6 hours on LOW

5. Serve with Sour Cream and Green Peppers

Here is the finished product it may not look pretty but it was sure yummy!!!

Yes I will make it again and I can't wait to try out Hamburger and Red Sauce next time :)

Scalloped Potatoes & Ham

Hello taste of Henefer readers. I do a crock-pot wednesday on my private blog and thought why not share the love, so I will be posting it on this blog as well...

The prep time was 15 minutes and easy to put together. Also its nice because its stuff that you have around the house so you don't have to go out and buy the stuff.

Scalloped Potatoes & Ham

6 large russet potatoes (sliced)

1 ham steak

1 can (10 3/4 ounces) cream of mushroom soup

1 soup can of water

1 cup shredded Cheddar cheese

pepper and salt or grill seasoning to taste

1. Layer potatoes and ham in crock-pot

2. Combine soup, water, cheese and seasoning in bowl. Mix and pour over potatoes and ham

3. Cook on HIGH for 4 hours until potatoes are fork tender. Turn crock-pot to LOW and cont. cooking for 1 hour.

4. Serve and don't forget your veggie :)

What You Need:

Cooking

Final Product

Yes I will make it again. but I will half-it because it made way more then our little family could eat. I also think that I will add some broth or milk to make it a little more moist.

*On a note don't stir! (my husband thought it need some stirring while I was out (thank you for being helpful, I love you) but it made it a little mashy.

Country Peaches

I thought I would double up the crock-pot love this Wednesday so I made a dessert with dinner

Country Peaches

1 can (29 oz) Sliced Peached

2/3 cup Old-Fashioned Oatmeal (not instant)

1 cup Bisquick

1/2 tea Cinnamon

1/2 cup Brown Sugar, firmly packed

1. Pour peaches into greased slow cooker. (Drain juice in mixing bowl)

2. Mix oatmeal, Bisquick, and peach juice together in large mixing bowl and spoon over peaches.

3. Sprinkle cinnamon and brown sugar mixer over top.

4. Cover and cook on low heat for 3 hours.

Serve Warm with a scoop of ice cream or a nice glass of milk.

Yes I will make it again, but there are so many different desserts to try :)

CRUNCHY GREEN BEANS

2 TBSP olive oil
3 green onions, chopped
1 lb of green beans, washed and trimmed
2 TBSP balsamic vinegar
1 TBSP Dijon mustard
2 TBSP sesame seeds, toasted (place on cookie sheet and bake at 375 until golden-watch carefully they will burn fast)

In skillet, saute onions in olive oil over medium heat. Add green beans and saute until tender-crisp, about 5-7 minutes. Whisk together Balsamic vinegar and mustard in small bowl. Add to green beans and gently toss to coat. Remove from heat, place in serving bowl and sprinkle with sesame seeds. Serve immediately.

Baked Creamy Chicken Taquitos and Mexican Dressing (Cafe Rio Dressing)

Baked Creamy Chicken Taquitos
1/3 C (3 Oz) Cream Cheese
1/4 C Green Salsa
1 T lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat at 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20 -30 seconds so it is soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this spot ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.



Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edge.

Then roll in up as tight as you can.

Place seam side down on the baking sheet(I cover my paking sheet with tin foil to make an easy clean up). lay all of the taquitos on the baking sheet and make sure they are not toughing each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on the top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in salsa or this dressing...

3/4 C sour cream
3/4 C mayo
4 oz green salsa
3 tomatios
1 jalapeno
2 T cilantro
1/4 tsp garlic
1 packet of buttermilk ranch dressing mix

Blend in blender, and chill in refrigerator.

MMMMM-This recipe makes about 6 taquitos...I would plan on 1 per kid, at least 2-3 per adult if making a meal out of it. We eat ours with chips and salsa and a mexican salad.

Clone of a Cinnabon

Clone of a Cinnabon

1 cup warm milk (115-120 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter or margarine, melted
4 1/2 cups flour (I do about 4 cups normal flour and 1/4 c bread flour)
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/2 cup butter, softened

3 ounce cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter or margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size. Then pick up with rolling out the dough. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle.

Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Chewy Chocolate Chip Cookies

I love getting recipes online! This is another one I found on martha stewart's website ... http://www.marthastewart.com/recipe/soft-and-chewy-chocolate-chip-cookies. These are really good chocolate chip cookies. I am very picky about cookies because I like them chewy with lots of chocolate chips...no hard cookies for me. Carson and I have probably made this recipe at least 5 times in the last month - haha (yes, Carson loves it too of course, and he has made it 3 times himself!). Could chocolate chip cookies be a craving of mine lately?....I think so!


Makes about 3 dozen

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Loaded Cheesy French Bread

I stole this recipe from a blog that I found. The link to the blog is http://www.favfamilyrecipes.com/2009/04/loaded-cheesy-garlic-bread.html. We made this yesterday for lunch and it was so good! Very fattening, but better than homemade pizza even! So easy, and a big hit with both Carson and Kambree (and she is hard to please haha).


1 loaf french bread, cut in half lengthwise
1/2 c. butter, softened (not melted)
2 heaping Tbsp. Mayonnaise (stick with the real stuff, not low-fat)
3 cups Monterey Jack cheese shredded
1 can olives, sliced
20 slices pepperoni, chopped
1 c. mushrooms, sliced, then roughly chopped
2-3 green onions, sliced and chopped

In a large mixing bowl, combine all ingredients (except for the bread) using a spatula or wooden spoon. When everything is mixed together really well, spread the mixture evenly over the bread and bake at 325-degrees for about 20-25 minutes or until cheese is melted and bread is slightly crispy. Cut up into individual slices and serve.

Broccoli Cheese Soup

• 20 ounces broccoli (a bunch of fresh broccoli)
• ½ cup chopped onion
  
• 1 carrot – grated
  
• 1 potato – chopped
  
• ½ cup chopped celery
  
• 1 tablespoon chicken bouillon granules
  
• Salt and pepper to taste
  
• ¼ cup butter – melted
  
• ¾ cup flour
  
• 2 cups milk
  
• 8 ounces Velveeta cheese – cubed
  
  Boil vegetables and chicken bouillon in 1 qt. water until vegetables are tender.
  
  Meanwhile, In a separate pan make a white sauce using the butter, flour, and milk. Cook until it thickens, stirring constantly. Add Velveeta cubes and stir until it melts. DO NOT BOIL.
  
  Add vegetables to white sauce mixture. Serve warm in bread bowls.

*Again, my mom's recipe. Kambree hates any vegetables, but this was a sucess and I got her to eat broccoli without her even knowing it!

Feather Rolls

• 4-1/2 to 5 c flour
• 1/3 c oil
• 2 tsp salt
• 1-1/2 tbls yeast
• 1/4 c sugar
• 1-1/2 c warm water
• 2 large eggs

Mix 2-1/2 cups flour and yeast in mixing bowl. Add water, oil, and sugar. Mix well for 1 to 2 min. Turn off mixer, cover bowl, and let dough sponge for 10 minutes. Add eggs and salt. Turn on mixer. Add remaining flour, 1 cup at a time, until dough begins to clean the sides of the bowl. Knead for 5-6 minutes. Dough should be very soft, but manageable. Dough may be used immediately or covered and stored in the refrigerator for several days. Lightly oil hands and counter. Shape into rolls. Let rise until very light (30-45 minutes). Bake at 350 degrees for 15-20 minutes. Makes about 2 dozen.

*This is a very simple recipe and it works for me even though I don't have a mixer. Other recipes I have worked with have been too heavy, but this is a good light consistency.

*This is my mom's recipe, so again no credit to me!

Monkey Bread (Pull-Outs)

• 24 Rhodes Bake-n-Serv white dinner rolls (or from-scratch roll dough if you desire)
• 2/3 cup brown sugar
• 2 tsp cinnamon
• 1/2 cup butter, melted
• 1/2 cup pecans, chopped
  

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together.

Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.

Arrange in Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap.

Let rise until double in size (2-3 hours). Remove wrap.
Bake at 350°F for 30 to 50 minutes. Cover with foil the last 15 minutes of baking.

Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.

*I found this recipe on allrecipes.com or cooks.com so I can't take credit, but it was really good, especially served with hot chocolate!

*I used my mom's homemade feather roll recipe instead of the Rhode's rolls and it turned out great.

Ham and Cheese Deli's

Lunch lady style!

This was my favorite lunch at school. It isnt exactly the same thing but it is still full of delicious meat and melty cheese.

Filling: (prepare while dough is rising)

Cut up your favorite kind of meat and cheese. Cheddar and ham is the original but I tried honey ham with provolone cheese and it was AMAZING! Use you favorite combination.

Set aside.

Rolls: (my mom, Sharon's, recipe)

2 C Milk

1/2 C Sugar

1 cube of butter

- on the stove heat the milk slowly till scalded (film across the top, hot but you can still comfortably stick your finger in it)

1/2 C warm water

1 TB sugar

2 TB yeast

-Start yeast growing in a big mixing bowl

3 eggs

-add to yeast mixture then add milk mixture

2 tsp salt

7-8 C flour

-knead till you feel good about it then let it rise till doubled. Beat down and get your meat and cheese!

-grab some dough, kind of flatten it out then put some meat and cheese in the middle. Seal the dough around the filling so it doesn't melt out the bottom.

Bake at 350 for 20-25 and ENJOY!!

Southwest Eggrolls

So I made these the other day when Carson's brother came out to visit and they turned out really good!! I did it almost exactly according to this recipe I just left out the cumin and the cracked red pepper because I didn't have it, but still great to eat! Also, if you don't want to fry in oil than warm up the mixture and throw it in tortillas, we did that with the left overs.

I figured it has been awhile since we have used this to blog so I will try and add more, and hopefully you guys can too, because I need some new recipes!:)

Also, I guess I can't take the credit for this recipe because I found it off of a blog just-cook-already.blogspot.com, check it out!

• 
  1 can Corn (drained)
• 1 can black beans (drained)
• 1/2 bunch cilantro
• Juice from 1 lime
• 1 1/2 cup of chopped spinach
• 1 tsp minced garlic
  2 medium sized chicken breast...cooked, finely chopped
• 1 1/2 to 2 cups shredded cheese, mexican mix
  2 T olive oil
  Cumin about 1 tsp
• Chili powder about 1 tsp
• Salt to tastePepper to taste
• Cracked red pepper or cayenne pepper to desired spiciness
  1 packet of 20 egg roll wraps.
  

Mix it all together, put about a big spoonful inside the wrap. (It takes a few times to judge the size of the egg roll and you will think you have too much and think you need to make them bigger)...don't. Roll it up tight. Seal edge with a little water.Deep fry in oil.

Oreo Cookies

Another fattening recipe...haha but you gotta love them!

2 devils food cake mixes
1 1/2 cups of shortening (could probably substitute with oil if you want)
4 eggs

-mix all together, roll into balls than bake at 350 degrees for 8 to 10 minutes

cream cheese frosting

8 oz cream cheese
5 tbsp softened butter or margarine
2 tsp vanilla
2 cups of powdered sugar

Alfredo Sauce

This alfredo is the best! It is pretty fattening though so you may not want to have it all the time :)

melt 1 stick of butter in a pan, add 2 tbsp of cream cheese, mix well then add 1 pint of heavy cream, add 1/2 - 3/4 cups of parmesan cheese and 1 tsp of garlic salt. Stir well and let simmer for 15-20 minutes stirring every little while. I had a hard time getting mine to thicken so I added a couple teaspoons of flour or cornstarch(which I mixed with water first so it wasn't lumpy). It is really good stuff so enjoy!!

White Chilli

I have never heard of anyone not liking this. I just made this for a shower and it was a hit. It feeds 3-4 people and takes 45 min-1 hour.

3-4 chicken breasts cubed
1 1/2 tsp. garlic powder
1Tbsp Veggie oil (sometimes more)
1 medium onion

then add....

2 cans great northern beans (rinse and drain)
2 small cans of diced green chillies
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1 14oz can of chicken broth (so half and then add more if needed at the end)
1 cup sour cream
1/2 cup whipping cream

combine the chicken, garlic powder, veggie oil, and onion and cook in pan for 5-10 min (I did for about 5). Then combine everything else except for the sour cream and whipping cream. Bring to a boil and simmer for 30 min, then add the sour cream and whipping cream. The soup will get thicker as it cools.

- Jani