Hawaiian Chicken Cups

Hawaiian Chicken Cups

When I saw these on a pin, I just HAD to make them. Not sure what everyone is bringing to your New Year’s or Game Day gatherings, but these are so different and delicious! Plus, they’re only 140 calories! WHAT?! Don’t delay! Make these today!

INGREDIENTS

  • 1 2/3 cups cooked shredded chicken
  • 1/2 cup chopped fresh pineapple
  • 4 TBS barbecue sauce
  • 1/2 TBS chives
  • 12 wonton wrappers (found in the produce section)
  • 1/2-3/4 cup reduced fat 2% shredded cheddar cheese

DIRECTIONS

  • Mix chicken, pineapple, BBQ sauce, and chives in a medium bowl until well coated.
  • Lightly spray cups of a muffin tin with cooking spray and press a wonton wrapper into each cup
  • Spoon about a tablespoon of the chicken mixture evenly into the cups, and sprinkle with cheese
  • Bake at 375 for 18-20 minutes. Let the cups cool for 5 minutes before popping them out so they keep their shape.

Jar of Soup!

Italian Barley Soup Mix in a Jar

As we continue our month of JOY-uary, we found another way to spread a JAR of JOY! This is easy to make and can be a sweet gift for someone. Make a dozen of them to have on hand for someone recovering from surgery or just to brighten someone’s day! I added half a cup of corkscrew pasta because the jar wasn’t full. You could add more barley to fill it instead.

Italian Barley Soup Mix in a Jar

In a Jar, layer these ingredients in the order listed in a wide-mouthed pint jar:

  • 1 cup pearled barley
  • ½ cup sundried tomatoes
  • 1 TBS dried chopped onions
  • 1 TBS dried minced garlic
  • 2 TBS dried basil
  • 1 TBS dried oregano
  • 1 TBS dried parsley flakes
  • ½ cup pasta to fill (optional)
  • 1 bouillon cube (I used beef, but you can use veggie)

Instructions for cooking the Italian Barley Soup from mix: Remove wrapper from bouillon cube and add it, plus all remaining ingredients, plus four cups of water and one 14-ounce can of diced tomatoes to a saucepan. Bring to a boil over high heat, reduce heat to low, and simmer until the barley is tender, about 20 minutes. Serve topped with grated Parmesan. Season to taste. If you want to take it up a notch, add a pound of fried crumbled ground beef.

Here’s a downloadable tag to attach to the jars.

Caramel Sauce

Just a few ingredients and you’ll have this decadent caramel sauce to put over ice cream and some to give away to a friend that needs some JOY! 

Ingredients

  • 1 cup light corn syrup
  • 1 1/4 cups packed brown sugar
  • 1/4 cup butter
  • 1 cup heavy whipping cream’
  • 1 tsp vanilla
  • 1 tsp sea salt

Steps

  • In medium saucepan, heat corn syrup, brown sugar, butter and salt to boiling over low heat, stirring constantly.
  • Boil 5 minutes, stirring almost constantly
  • Stir in whipping cream and vanilla. Careful, it will bubble up! 
  • Heat to boiling and boil for 1 minute
  • Cool about 30 minutes
  • Serve warm
  • Pour gifts into jelly jars (this made 4)
  •  Reheat slightly before serving if desired

Festive Chocolate-Dipped Pretzels

Festive Chocolate-Dipped Pretzels

Maybe you’re not a baker, and that’s okay. You can still provide homemade holiday treats! These are simple and the kiddos will LOVE to help!

Ingredients

  • 16 oz Pretzel Rods
  • 12 oz Chocolate Chips, dark or white chocolate or Candy Melts
  • 1-2 TBS Shortening
  • Sprinkles

Instructions

  • Line baking sheets with parchment paper
  • Microwave 2 cups of chocolate and shortening in a tall glass for 45 seconds. Stir. If necessary, microwave for additional 10- to 15-second intervals, stirring just until melted
  • Dip the pretzel rods into melted chocolate, tilting the glass to easily cover as much of the pretzel as you want. Use the side and rim of the glass to remove excess. Place on baking sheet.  Sprinkle with sprinkles
  • Let set up. Store in an air-tight container.

Pumpkin Brownies

Pumpkin Brownies

Let’s face it. Thanksgiving or not, not everyone is a fan of pumpkin pie. If you need a dessert for those chocolate cravers, but you still want to stay in theme, try these! A great blend of both!

Ingredients

  • 1 batch of brownie batter (can be from a box)
  • 1 1/4 cups canned pumpkin puree
  • 1/4 cup vegetable oil
  • 4 oz cream cheese softened
  • 2 TBS sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  1. Preheat oven to 350
  2. Prepare brownies per box recipe and divide in half
  3. To half, add pumpkin, oil, cream cheese, sugar, cinnamon, and nutmeg and mix until smooth
  4. Pour the chocolate batter into the prepared pan (greased bottom per most brownie box recipes) and smooth
  5. Pour the pumpkin batter over the chocolate in a swirl and drag a knife through to create a marbled effect
  6. Bake for 35 to 40 minutes or until set and a toothpick comes out clean when inserted in the center of the pan
  7. Remove from the oven and allow the brownies to cool on a wire rack before cutting


Creamy CrockPot Chicken Stuffing with Green Beans

Creamy CrockPot Chicken Stuffing with Green Beans

This tastes like comfort and Thanksgiving and Christmas all rolled into one EASY dish! Seriously. All you do is put these 4 layers in a CrockPot and walk away. AND…it can be the whole meal! If you want to add a salad, great. But your veggies and starch and protein are all covered! We will definitely be making this one again!

Ingredients

  • 4 chicken breasts
  • salt and pepper to taste
  • 1 box chicken stuffing mix
  • 1 can cream of chicken soup
  • 3/4 cup sour cream
  • 1/2 soup can water
  • 10 oz bag frozen green beans (I used french cut)

Instructions

  1. Spray crockpot with cooking spray
  2. Season chicken with salt/pepper and place in the bottom of a crockpot
  3. Top chicken with stuffing mix
  4. In a separate bowl, mix together soup, sour cream and water.  Spread over stuffing
  5. Place green bean on top
  6. Cover and cook on HIGH for 4 hours (or LOW for 6 hours)

CrockPot Meatball Subs

CrockPot Meatball Subs

Sometimes, CrockTober is a recipe. Sometimes, it’s more of an idea of what to make for dinner. I personally had NEVER had a Meatball sub in my life before this. It was messy (just as I thought, which was why I was avoiding them) but it was worth it! So delicious! And one of the easiest things I’ve ever made! (pro tip…once you’re out of buns if you still have sauce and meatballs left, just serve over spaghetti noodles!)

Ingredients:

  • One 2 pound bag of frozen Italian Style Meatballs
  • 8 hoagie rolls
  • 2 jars of marinara (I added some extra garlic and basil)
  • 14 Sandwich style sliced mozzarella cheese.  
  • Grated Parmesan
  • Dried or fresh basil

How to:

  • Place frozen meatballs in a slow cooker
  • Pour marinara over the top of the frozen meatballs
  • Cover and cook on high for 4 hours
  • During hour 3, preheat your oven to 350
  • Open your hoagie rolls and place on a baking sheet
  • Toast for about 5 mins
  • Add 2 slices of Mozzarella cheese to each roll and return to the oven
  • Continue to toast for 5 minutes or until cheese is melted
  • Add about 4 to 5 meatballs to each
  • Garnish with grated Parmesan and basil
  • Serve with a side of extra sauce

CrockPot Bread

Slow Cooker Bread

CrockTober is HERE! I was super excited to try this recipe and it didn’t disappoint! This bread is easy and so so tasty. And by the way, your house will smell AMAZING!

Ingredients

  • 2 TBS butter, melted (plus butter for the pan)
  • 1 1/2 tsps active dry yeast 
  • 2 tsps sugar 
  • 1 1/2 teaspoons kosher or sea salt 
  • 2 2/3 cups flour

Directions

  1. Butter a 6-by-3-inch round pan and set aside (I used a casserole dish)
  2. Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer using the dough hook attachment
  3. With the mixer on low speed, add 1/2 cup of the flour at a time
  4. Once all the flour is added, knead on medium speed for 8 minutes 
  5. Transfer the dough to the prepared pan and lower it into a 6- to 8-quart slow cooker and cover with the lid
  6. Cook on high about 2 hours and 15 minutes
  7. Turn off slow cooker and let it set for 30 minutes
  8. Take the pan out of the cooker and let the bread cool in the pan for 5 minutes
  9. Turn out onto a rack and let cool completely

I can’t wait to try adding garlic and basil or maybe doing a cinnamon loaf!

Blueberry Zucchini Bread

Blueberry Zucchini Bread

My friend Andrea brought me the largest zucchini I had ever seen the other day. She grew it herself! She also passed along this delicious recipe! Who doesn’t love a good zucchini bread recipe! Enjoy!

INGREDIENTS

  •  1 large egg
  •  1/2 cup packed light brown sugar
  •  1/3 cup oil
  •  1/4 cup sugar
  •  1/4 cup cup sour cream (or yogurt may be substituted)
  •  1 tsp vanilla
  •  1 cup flour + 1/4 cup for dredging blueberries
  •  1/2 tsp baking powder
  •  1/2 tsp baking soda
  •  1/4 tsp salt, or to taste
  •  1 cup coarsely grated zucchini, not packed down
  •  1 cup fresh blueberries

INSTRUCTIONS

  1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with cooking spray, or grease and flour the pan; set aside
  2. In a large bowl, add the the first six ingredients and whisk to combine.
  3. Add 1 cup flour, baking powder, baking soda, salt, and stir until just combined
  4. Add the zucchini and stir; set aside.
  5. In a small bowl, add the blueberries to 1/4 cup flour and toss to coat
  6. Add the blueberries and flour to the large bowl with the batter and stir until just combined; don’t overmix.
  7. Put batter into the prepared pan, smoothing the top slightly
  8. Evenly sprinkle the surface with 1 to 2 tablespoons blueberries
  9. Bake for about 55 to 60 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no wet batter
  10. Allow bread to cool about 15 minutes before turning out on a wire rack to cool completely before slicing
Dredging blueberries in flour should keep them from bleeding and should also help keep them from sinking.

Cinnamon Bread

My Mom’s Cinnamon Bread

I’m a HUGE fan of cinnamon. I mean, I put it in almost anything! Baked beans, pancakes, pork roast, etc. So when I heard my sisters talking about my mom’s cinnamon bread, I just HAD to make it! I don’t know why I hadn’t before! It rivals the one you may have gotten from one of those membership stores! Only it will be YOUR house that smells amazing! And yes, you might have to give out samples if anyone stops by and smells it! haha

Ingredients

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp cinnamon
  • 1 tsp salt
  • 1 cup buttermilk (If you don’t have buttermilk, substitute milk with 1 tablespoon vinegar to measure 1 cup)
  • ¼ cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 TBS white sugar
  • 1 tsp cinnamon
  • 2 TBS butter (softened or melted)

Directions

  • Preheat oven to 350
  • Grease one 9×5 inch loaf pan
  • Add flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl.
  • Beat 3 minutes
  • Pour into prepared loaf pan
  • Smooth top
  • Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly
  • Sprinkle topping over smoothed batter
  • Using knife, cut in a light swirling motion to give a marbled effect
  • Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean
  • Remove bread from pan to rack to cool