Crockpot Chicken Tacos

179_crockpot-chicken-tacos_200

Our family LOVES tacos. This recipe is SO great. Just change up your tacos a bit. It’s super simple and a wonderful twist to the norm.

 

5-6 boneless skinless chicken breasts

1 (16 oz) jar of picante

1 package taco seasoning

 

Shells

Shredded cheese

Lettuce

Sour Cream

(whatever else you top your tacos with…I like pineapple!)

 

Combine salsa and taco seasoning in crockpot. Put chicken in and cook for 5 hours on medium…or until chicken can be shredded with a fork. Serve on tortillas with taco toppings.

Back To School Breakfast

muffins1

Here’s a GREAT and EASY recipe to serve on the first day of school. (it’s healthy, too…but no one needs to tell the kids!)

 

1 chocolate cake mix

15 oz can of pumpkin

Half a bag of chocolate chips

 

Mix three ingredients together (no eggs, no oil!) Scoop into muffin papers. Bake 15-20 minutes in 350 degree oven for moist and delicious chocolate-chocolate chip muffins!

Chicken Divan

divan2

This is a great way to get your kids to eat green veggies!! This has been a family favorite for YEARS and we thought we shared it years ago. It is super easy and everyone loves it!

 

 

2 cups chopped cooked chicken

2 cups chopped cooked broccoli

2 cups shredded cheddar cheese

2 cans cream of chicken soup

 

 

Combine ingredients and put in a 9×13 casserole dish. Bake in 350 degree oven for 45 minutes.

135_chicken-divan_200

Grilled Summer Squash

Summer Squash Summer BountyThis is one of my favorite summer recipes. And it’s so easy!

 

Zucchini

Summer Squash

Butter

Garlic salt

 

 

Preheat grill for medium-high heat.

Place the zucchini, and squash on a large sheet of foil.

Dot with butter.

Season with garlic salt.

Seal vegetables in the foil.

Place the foil pack on the preheated grill and cook 20 minutes until vegetables are tender.

247_grilled-zucchini-and-summer-squash_200

BLT Salad

BLT

Don’t you just LOVE a fresh cool BLT in the summer!? I just love all those flavors together! Well, check this out. This is the salad version! SO yummy!

1/2 pound bacon

1/2 cup mayonnaise

2 TBS red wine vinegar

1/2 TBS sugar

1/4 cup finely chopped fresh basil

Croutons

1 pound romaine lettuce – rinsed, dried, and chopped

1 pint yellow grape tomatoes, sliced

 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.

In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar, sugar and basil and let dressing stand, covered, at room temperature.

In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

 

252_blt-salad_200

 

Blueberry Buckle

blueberry

This is one of my FAVORITE recipes. I love that you can make it with either fresh or frozen blueberries. I now make my own version of the recipe I originally got from Deanna House. It’s just how I like it. (btw…Blueberry Buckle is allegedly called “buckle” because while it bakes the batter rises, but the berries and crumb topping weigh it down. This causes the surface of the cake to buckle…hence the name!)

 

Mmmm…Saturday morning breakfast for sure!

 

2 cups flour

3/4 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1/4 cup vegetable oil

3/4 cup milk

1 egg

2 cups fresh blueberries

 

Topping:

1 cup sugar

2/3 cup flour

1 tsp ground cinnamon

1/2 cup softened butter

 

In large mixing bowl, sift together 2 cups flour, 3/4 cup sugar, baking powder and salt.

In a separate bowl, whisk together vegetable oil, milk, and egg.

Pour liquid ingredients into flour mixture. Stir just until flour disappears.

Fold in blueberries.

 

Pour batter into a buttered 13×9 baking pan.

In a small bowl, mix together the topping ingredients until crumbly, then sprinkle evenly over the batter.

Bake in a preheated 375 degree oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

249_blueberry-buckle_200

Festive Fruit Pizza

fruitpizza2

 

This is such a simple recipe, but maybe you’ve never tried it. I like to do it near Memorial Day or the 4th of July, but it can be done any time however you want to decorate it.

 

1 tube Sugar Cookie Dough

8 ounces Cream Cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla

 

(Amounts are for round pizza pan. It should be doubled if using a 12×18 pan)

 

Crust: Preheat oven to 350.  Slightly grease the bottom of a rectangular pan.  Let dough soften slightly and roll it out to fill the pan. (it might not go all the way to each edge, just make sure it is not too thin)   Bake at 350 for 10-15 minutes or until firm but not brown.  Cool completely.

 

Cream Cheese Layer: Beat cream cheese, powdered sugar & vanilla until smooth & creamy. Spread on cooled cookie crust.

 

Fruit: Wash, dry & cut fruit as necessary. Arrange on top of cream cheese layer in a flag pattern.

91_fruit-pizza_200