Crockpot Cranberry Chicken

Thank you A Pinch of Glitter

6-8 Chicken breasts, cubed
1 can (14 oz.) whole-berry cranberry sauce
1 cup French dressing
1 envelope onion soup mix

• Place chicken in the bottom of crockpot.
• In a medium sized bowl, mix together the cranberry sauce, french dressing, and onion soup mix. 
• Pour over chicken.
• Cook on low for 6-8 hours or high for 4 hours.
• Serve with rice or couscous. 

 

Skillet Potatoes

for a new twist on potatoes

for a new twist on potatoes

A great way to cook your potatoes for a great side dish. Thank you Mommys Kitchen

4 - 5 medium sized potatoes, sliced thin 1/8 inch

1 - 5 oz can evaporated milk

2 - tablespoons heavy whipping cream or half & half (optional)

3 - tablespoons of butter

1 - 2 tablespoons minced garlic

salt & pepper to taste

• Preheat oven to 350 degrees. 
• Peel and slice potatoes into 1/8 inch thick slices. 
• The thicker you slice the potatoes the longer they take to cook.  
• In a heavy oven safe skillet over medium heat melt butter with garlic, salt and pepper.
• Add the potatoes 
• Cook until the potatoes are coated with butter and are turning brown on the edges. 
• Add evaporated milk and cream or half & half and cook until the milk starts boiling.
• Place the whole skillet of potatoes into the oven and bake for 20 minutes. 
• Adjust cooking time for the thickness of the potatoes. 
• Cook the potatoes an additional 10 minutes so the potatoes become crispy on top. 
• Remove from oven, cool a bit and serve right from the skillet

Apple Cream Cheese Bundt Cake

Rich, moist and full of flavor. Thank you Glorious Treats

Cream Cheese Filling-
1 (8oz) package cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 egg
2 Tablespoons flour
1 teaspoon vanilla

Cake-
1 cup finely chopped pecans
3 cups flour
1 cup sugar
1 cup (packed) brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon allspice
3 eggs, lightly beaten
3/4 cup oil (canola, olive or vegetable)
3/4 cup applesauce (unsweetened)
1 teaspoon vanilla
3 cups peeled and finely chopped apples (I used Granny Smith)
Praline Frosting-
1/2 cup (packed) brown sugar
1/4 cup butter
3 Tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
1/4 cup roughly chopped pecans, for garnish

• Grease and flour a (14 cup) bundt pan, and set aside.
• Beat the cream cheese, butter and sugar together with an electric mixer until blended and smooth. 
• Add egg, flour and vanilla and beat until just combined. 
• Set aside.
• Preheat oven to 350*F and bake pecans for 5-7 minutes until lightly toasted and fragrant.
• Meanwhile, stir flour, both sugars, salt, baking soda and spices together in a large bowl.
• Stir in eggs, then oil, apple sauce and vanilla.
• Stir in apples and pecans.
• Spoon two-thirds of the apple batter into the prepared pan, then spoon cream cheese filling over the apple mixture, leaving a 1 inch border around the edges of the pan.
• Spoon remaining apple batter over the cream cheese filling.
• Bake cake at 350*F for 1 hour to 1 hour and 15 minutes, or until a long wooden skewer inserted in the center comes out clean. 
• Cool cake in the pan, on a wire rack about 1 hour. 
• Remove cake from pan, and cool completely approx an additional hour.
• When the cake has cooled, prepare praline frosting.
• Combine brown sugar, butter and milk in a saucepan and bring to a boil. 
• Boil 1 minute (set a timer).
• Remove pan from heat and add vanilla extract, then powdered sugar. 
• Whisk together until fully combined. 
• If needed, pour frosting through a fine strainer to remove any powdered sugar lumps. 
• Cool frosting slightly for about 5 minutes until it has begun to thicken slightly, but is still easily pourable. 
•  Pour over cake, as desired. 
• Garnish with pecans, if desired.

Homemade Fried Rice

A great way of using leftover rice. Quick an easy.Thank you My Fridge Food

3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons sesame oil or vegetable oil
1 cup peas and carrots (if using frozen make sure they're thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce

• On medium high heat, heat the oil in a large skillet or wok. 
• Add the peas/carrots mix, onion and garlic. 
• Stir fry until tender. 
• Lower the heat to medium low and push the mixture off to one side 
• Pour your eggs on the other side of skillet 
• Stir fry until scrambled. 
• Add the rice and soy sauce and blend all together well. 
• Stir fry until thoroughly heated!

Pork Afritada

This One Pan Pork and Veggies is easy and delicious. Thank you Kawaling Pinoy

2 pounds pork belly or pork fillets, cut into 2-inch cubes
2 medium potatoes, peeled and cubed
1 large carrot, peeled and cubed
1/2 green bell pepper, seeded and cut into cubes
1/2 red bell pepper, seeded and cut into cubes
1 (15 ounces) can tomato sauce
1 small onion, peeled and chopped
2 to 3 cloves garlic, peeled and minced
1 tablespoon Worcestershire sauce
2 cups water
1/4 cup oil
salt and pepper to taste

• Heat oil in a pot over medium heat
• Add potatoes and carrots and cook, turning once or twice until lightly browned. 
• Remove from pan and drain on paper towels. 
• Add bell pepper and cook for about 30 to 45 seconds. 
• Remove from pan and drain on paper towels.
• Remove oil from pot except about 2 tablespoons. 
• Add onions and garlic and cook, stirring regularly, until limp. 
• Add pork and cook, stirring occasionally, until lightly browned. 
• Add Worcestershire sauce and cook for about 1 to 2 minutes.
• Add tomato sauce and water and bring to a boil. 
• Lower heat, cover and cook for about 40 to 45 minutes or until pork is tender.
• Add potatoes and carrots and continue to cook until vegetables are fork-tender and sauce is thickened and reduced. 
• Add bell peppers and cook for 1 to 2 minutes or until tender yet crisp. 
• Season with salt and pepper to taste. 
• Serve hot.

 

Creamy Chicken Broccoli Pie Pockets

Quick, delicious and easy dinner that the whole family will love. Thank you Chef in Training

 

8 oz. cream cheese
4 Tbsp. butter
¼ tsp. onion powder
¼ tsp. garlic salt
1½ cups cooked and shredded chicken
1½ cups frozen chopped broccoli
½ cup frozen corn
1 box refrigerated Pillsbury Pie Crust

• In a large microwave safe bowl, combine cream cheese and butter. 
• Microwave in 15 second intervals until slightly melted and able to stir until smooth.
• Add onion powder and garlic salt to cream cheese/butter mixture and stir well.
• Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. 
• Stir until well combined.
• Unroll both sheets of refrigerated pie crust dough. 
• Cut each of the round pie crusts into quarters.
• On one quarter of pie crust dough, put ¼ of cream cheese/chicken mixture (about ¾-1 cup.) 
• Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter)
• Pinch seams to seal off. 
• You can flute the pie crust edges for a prettier look.
• Repeat until you have 4 pie pockets. 
• Cut about three small slits on the tops of each pie pocket for breathing. 
• Place on a greased cookie sheet.
• Bake at 400 degrees F for about 20 minutes or until tops are golden brown.

 

Chocolate Mocha Chip Banana Bread

Chocolate and banana bread with a creamy coffee frosting. Delicious. Thank you Inside BruCrew Life

 

1/2 cup brown sugar

1/2 cup sugar

1/2 cup butter, softened

2 eggs

1 cup mashed banana

1/2 cup plain greek yogurt

2 teaspoons vanilla extract

1 Tablespoon instant coffee

1 1/2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup mini chocolate chips 

For the Coffee Frosting

1 Tablespoon water

1 teaspoon instant coffee

1/4 cup butter

1 cup powdered sugar

2 Tablespoon mini chocolate chips

• Beat the sugars and butter until creamy. 
• Stir the instant coffee into the vanilla. 
• Add the eggs, banana, yogurt, and coffee vanilla to the butter and beat again.
• Sift together the flour, cocoa powder, baking soda, and salt. 
• Add it to the creamed mixture slowly. 
• Do not over beat. 
• Stir in the chocolate chips by hand gently. 
• Spoon into a greased 9x5 pan. 
• Bake at 350 degrees for 60 minutes. 
• Remove from the oven and let cool in the pan for 15 minutes. 
• Flip out and let cool completely.
• Dissolve the water and coffee together and beat into the butter. 
• Slowly add the powdered sugar until creamy. 
• Spread over the top of the cooled bread. 
• Sprinkle with mini chocolate chips. 
• Cut into slices. Store in a tightly sealed container.