RECIPE SWAP..

[ROSYouralright]

I KNOW we are all super busy (especially with the holidays coming up) so I thought maybe we can all share some of our favorite
*FAST
*EASY
&
*DELICIOUS
recipes... I love to cook & can always use a new recipe or 10! LMAO!

[ROSYouralright]

YUMMY CROCK POT ENCHILADAS!




11 minutes

THIS IS A CROWD PLEASER AND IS GREAT FOR POTLUCKS!! EVERYBODY LOVES EM AND THEY ARE SO SIMPLE! CAN BE MADE WITH BEEF OR CHICKEN! :)


1 pound lean ground beef


10 (6 inch) corn tortillas, quartered


1 (1 ounce) package taco seasoning mix


1 1/4 cups water


1 (12 ounce) jar chunky salsa


1 (10.75 ounce) can condensed cream of mushroom soup


1 (10.75 ounce) can condensed cream of chicken soup


4 cups shredded Mexican cheese blend



Directions


1.Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.

2.In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.

3.Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.

4.Cover, and cook on High for 45 minutes to 1 hour.

[ROSYouralright]

CROCK POT TAMALES!!!

THIS IS SO SUPER EASY AND YUMMY!!!


1 pound ground beef


1 (15 ounce) can kidney beans, drained and rinsed


1 (10 ounce) can enchilada sauce


1 1/2 teaspoons garlic powder


1 (8.5 ounce) package corn bread/muffin mix


1/3 cup milk


1 egg


2 tablespoons melted butter


1/2 cup shredded Cheddar cheese


Directions


1.Place the ground beef in a skillet over medium heat, and cook and stir the beef until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the beef, and place it into the slow cooker. Stir in the kidney beans, enchilada sauce, and garlic powder.

2.In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the beef mixture in the slow cooker.
3.Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.

TOP WITH CHEESE, SOUR CREAM, CILANTRO, CHIVES, TOMATO'S, SALSA, BLACK OLIVES, (for Sonrisa) ETC....
MY FAMILY LOVES THIS! SOMETIMES I DOUBLE THE INGREDIENTS AND MAKE A HUGE BATCH! A GREAT FREEZER MEAL ALSO! PERFECT ON A COLD WINTERS NIGHT!

[ROSYouralright]

These slice-and-bake striped cookies go as well with a glass of milk as they do with a demitasse of espresso. Using a loaf pan to shape the dough ensures even strips.






Chocolate Ribbon Cookies
  

Yield: about 54 cookies

Prep Time:  30 mins
Ingredients
1/2  cup butter

1/2  cup shortening
1   cup sugar
1/2  teaspoon baking soda

1/8  teaspoon salt

1   egg

2   tablespoons milk

1   teaspoon vanilla

3   cups all-purpose flour

1/3  cup semisweet chocolate pieces, melted and cooled

1/2  cup finely chopped nuts

1/2  cup miniature semisweet chocolate pieces

1/4  teaspoon rum flavoring



Directions

1.In a mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

2.Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum flavoring into the other half of dough. Divide each portion of dough in half.

3.To shape dough, line the bottom and sides of a 9x5x3-inch loaf pan with waxed paper or clear plastic wrap. Press half of the chocolate dough evenly in pan. Top with half of the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.

4.Invert pan to remove dough. Peel off waxed paper or plastic wrap. Cut dough crosswise into thirds. Slice each third crosswise into 1/4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet.

5.Bake cookies in a 375 degree F. oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks; cool. Makes about 54 cookies.

Make Ahead Tip Prepare and shape dough; Transfer to plastic freezer bag; seal, label, and freeze up to 1 month. Let dough thaw at room temperature for 2 hours; slice and bake as above. Or bake cookies; cool. Transfer to freezer container; seal, label, and freeze up to 1 month.

[Heather8448]

Take boneless skinless raw chicken breasts, put it in a crock pot, dump in your fav bbq sauce let it sit all day, shread meat pulled chicken, can be done with pork chops and steak too

[ROSYouralright]

I like that H!! Quick n easy!

[Heather8448]

just like me quick and easy LMMFAO

[ROSYouralright]

LMFAO H! Stop it!

[ROSYouralright]

These are so simple yet... So amazingly DELICIOUS!
SHRIMP TACOS

6 medium flour or corn tortillas
2 pounds boiled or steamed shrimp, peeled and deveined
1 avocado, cut into slices
2 cups cole slaw
1 teaspoon sriracha
1 cup sour cream
pico de gallo
salt and pepper, to taste
lime wedges (optional)

[specialmom]

Loving this thread!  

[ROSYouralright]

Its good to share the fun!

[ROSYouralright]

LOUISIANA CRUNCH CAKE with BUTTER PECAN GLAZE!
(best to use all room temperature ingredients)

Louisiana Crunch Cake

Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10

Ingredients:

Batter:

3 sticks butter, unsalted, room temperature
1 c. white sugar
1 c. brown sugar
3 eggs
2 1/2 tsp. vanilla
3 c. cake flour, sifted
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. buttermilk, room temperature
1/2 c. whole milk, room temperature

Glaze:

3 1/2 c. confectioners sugar
4 tbsp. butter
1/2 c. flaked coconut
1 c. chopped pecans
1 c. milk

Beat butter until creamy about 4 minutes, add confectioners sugar, mix well. Add milk, blend. Fold in coconut and pecans.


Directions:

Preheat oven to 325 degrees.

In a mixing bowl, cream butter, until light and fluffy about 4 minutes on low speed, add sugar to butter mixture and beat for about 4 more minutes, add eggs, beating 30 seconds after each egg.

Add vanilla to egg mixtures. Sift, cake flour, salt, baking soda and baking powder in separate bowl and set aside. Mix whole milk and buttermilk in a cup and set aside. Add dry ingredients to batter alternating with milk mixture, end with dry ingredients.

Beat well after each addition, making sure to scape bottom and sides of bowl. Pour mixture into a prepared greased and floured bundt pan.

Bake cake at 325 degrees for 1 hour.

Remove cake from oven allow to cool five minutes in pan, remove from pan and allow to cool 5 more minutes on a cooling rack. Glaze the cake lightly and allow to cool five more minutes. Glaze the cake again and allow the final glaze to set up.  Cut, eat, and enjoy!

Note: by glazing a hot cake it will allow the glaze to thin out use a small spatula to spread the glaze around the cake.  I serve this cake with extra glaze on the side.

[ROSYouralright]

BEST EVER HOT CHOCOLATE FRENCH TOAST!!

Ingredients

French Toast
1 cup canned coconut milk (may swap 2% or whole milk)
2-4 tablespoons of your favorite hot cocoa mix
3 large eggs
2 tablespoons vanilla extract
1/2 teaspoon coconut extract (optional)
1/4 teaspoon salt
4 tablespoons butter (may swap coconut oil, but I do think butter works just a tad better)
8 rather thick slices of challah bread  (or whatever your favorite french toast bread is!)

Hot Cocoa Ganache
3/4 cup canned coconut milk (may sub heavy cream)
9 ounces semi-sweet chocolate, chopped
1 tablespoon coconut oil (or butter)
2 teaspoons instant expresso powder

For topping
coconut whipped cream  (or regular whipped cream)
marshmallows  (homemade are best!)
toasted coconut

Instructions
1.To make the ganache. In a microwave safe bowl add the cream, coconut oil and chocolate. Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant coffee until dissolved and smooth. Place this in the freezer for 15 minutes or the fridge for 30 minutes, but no longer. You want the ganache to be spreadable or to be able to drizzle it.
2.To make the french toast. In a glass measuring cup or medium size microwave safe bowl add 1 cup of coconut milk. Microwave the milk for 2-3 minutes (depending on how powerful your microwave is) or until the coconut milk is hot. Stir in 3-4 tablespoons of hot cocoa mix . Let cool 5 minutes.
3.In the meantime grab a 9x13 inch pan and whisk together the eggs, vanilla, coconut extract (if using) and salt. Whisk in the hot chocolate.
4.Grab your ganache from the freezer (or fridge) and use a spoon to carefully spread the ganache over one side of all the slices of bread (You will not use all the ganache). Sandwich the slices together to make four sandwiches. Place the sandwiches in the hot cocoa egg mixture, cover the pan and place in the fridge for 15 minutes. After 15 minutes flip the sandwiches over so the other side of the sandwich is now in the egg mixture. Place back in the fridge for 15 minutes or let it sit overnight.
5.When ready to cook the french toast. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the french toast in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side. Remove and serve immediately with coconut whipped cream, marshmallows (you should toast them!!), toasted coconut and a good drizzle of more ganache. DEVOUR! :)

[ROSYouralright]

PECAN SNOWBALLS (cookies)
My girls LOVE making these and I love eating them! Very addicting!


Ingredients
•1 cup all purpose flour
•½ tsp salt
•2 tbsp sugar
•1 tsp vanilla
•½ cup butter, softened
•1 cup chopped pecans
•1 cup powdered sugar




Instructions
1.Preheat oven to 350 degrees.
2.Combine all ingredients except powdered sugar.
3.Roll into 1″ balls
4.Bake 10 minutes at 350 degrees on parchment paper lined baking sheet for 10 minutes or until slightly browned.
5.Roll balls in powdered sugar while still warm.
6.Cool then roll in powdered sugar again.

[ROSYouralright]

Ingredients:


1 recipe pastry for double-crust pie

6 large Granny Smith apples, peeled and

cored

1/2 cup butter

3/4 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 cups water

2 cups white sugar

1 teaspoon vanilla extract


Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
2. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
3. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to  seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
4. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
5. Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

[ROSYouralright]

Ok guys, These are nothing less than INCREDIBLE!!


Napa Style Homemade Potato Chips


Ingredients:


9oz. bag of kettle-style potato chips
2 tsp. ground lavender, from dried lavender buds
2 Tb. honey
½ cup crumbled blue cheese (preferably Stilton)
Salt and Pepper


Directions:


Place the chips in a large microwave-safe bowl and nuke the chips for 30-90 seconds, until warmed through.

Drizzle the chips with half the honey, and sprinkle with half the lavender and blue cheese.

Carefully toss and repeat with the rest of the honey, cheese, and lavender.

Salt and pepper to taste. Serve warm.

[ROSYouralright]

THIS IS WHAT I'M DOING FOR DINNER TONIGHT!!!

Ingredients

•    1 loaf of thawed dough
•    6 oz cooked spaghetti
•    1 cup of any sauce for the spaghetti (either tomato basil sauce or bolognaise) – must be thick
•    8 oz of mozzarella cubes
•    parmesan cheese
•    1 egg white, beaten
•    parsley or oregano flakes
•    garlic

Instructions:

1.    Prepare flour onto a counter or use a baking sheet to roll the dough on.
2.    Roll out the loaf into a large rectangle, about the thickness of less than an inch.
3.    Set the dough at rest by covering it with a plastic wrap for about 12 minutes.
4.    Boil spaghetti, drain and let cool.
5.    Unwrap dough.
6.    Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding.
7.    Pour the sauce and mozzarella cubes onto the spaghetti.
8.    Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing.
9.    Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something.
10.    Start folding flaps. Left over right, right over left.
11.    Lastly, pull the last strip over and under the bread.
12.    Carefully place bread on a large, greased, baking sheet.
13.    Brush egg white and top with Parmesan cheese, gralic and parsley/oregano.
14.    Bake at 350 degrees for about 30 mins.
15.    Let it cool before slicing and serving.

[ROSYouralright]

SNICKERS DIP!! SOOOO EASY MY TEN YEAR OLD IS MAKING THIS TODAY!!! SOOOO ADDICTIVE!

Snickers Dip

Ingredients:
◾2  (8 ounce) packages of cream cheese, softened
◾1  (8 ounce) Cool Whip
◾1/4 cup brown sugar
◾6 Snickers bars, chopped



Directions:

Mix all ingredients together.

Chill overnight to better blend the flavors.

Serve with pretzels or graham crackers.

[Sonrissa]

My favorite comfort food in the winter! It's really good!

Crock Pot Mexican Chicken Soup:

Ingredients:

1 1/2 lbs boneless chicken, cooked and shredded. (I either boil or roast the chicken, or a store bought baked chicken works great)
1 can (15 oz) diced tomatoes
1 can (10oz) Enchilada sauce
1 medium onion, chopped
1 can (4oz) diced green chiles, mild or spicy
1 clove garlic, minced (I use jarred minced garlic, about a teaspoon or so)
2 1/2 cups of water
1 can (14 oz) Chicken Broth
1 tsp ground Cumin
1 tsp Chili Powder
1 tsp Salt
1/2 tsp black pepper
1 Bay Leaf
1 package (10 oz) frozen corn
1 tbsp dried, chopped cilantro

Toppings:

Grated Cheese (Cheddar, Pepper Jack, Monteray Jack...)
Fresh chopped Cilantro
Chopped Scallions, or chopped red onion
Sour Cream
Crushed tortilla chips
A few dashes of hot sauce

Directions:

In a Crock Pot/Slow Cooker, combine shredded chicken, diced tomatoes, enchilada sauce, onion, green chilies, and garlic. Add water, chicken broth, Cumin, Chili Powder, Salt, Pepper, and Bay Leaf. Stir in Frozen Corn and Cilantro. Cover, and cook on low heat 6 to 8 hours, or on high heat 3 to 4 hours. Before serving, remove and discard Bay Leaf. Makes 6 to 8 servings.

Serve in large bowls and top with everything! LOL!

I love this soup, and I make it a few times during the Winter.  It has great flavor, and is not too spicy for the kids. I simply add lots of hot sauce to my bowl! I hope you try it, and like it.

[Sonrissa]

Oh, I almost forgot, you can substitute an envelope of Taco Seasoning, mild or spicy in place of the Cumin and Chili Powder. I have sometimes used the Chicken Taco Seasoning spice envelope.

[ROSYouralright]

This sounds great and I am wondering if I could add it to my list of freezer meals?? Make a bunch and then freeze it for a fast meal later... Lemme know..

[ROSYouralright]

Cheesy Mashed Potato Stuffed Mushrooms



Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


Yield: 12-18 Appetizer Servings




Cheesy Mashed Potato Stuffed Mushrooms


Mushrooms are stuffed with easy mashed potatoes for a different appetizer idea.

Ingredients
1 package (half of 7.6 oz box) Betty Crocker Butter and Herb Mashed Potatoes, prepared
1 1/2 cup shredded cheddar cheese
4 tablespoons chopped chives
24-36 large mushrooms
olive oil, for drizzling


Instructions
1.Preheat oven to 350°F.
2.In a bowl, combine the prepared potatoes, 1 cup of the cheese and 3 tablespoons of the chives.
3.Remove the stems from the mushroom caps. Place them cavity side up in a baking dish.
4.Place the potato mixture in a piping bag with a star or your desired tip. (It will need to be a tip with a large opening.) Pipe the potato mixture into the mushrooms. Drizzle lightly with olive oil.
5.Bake for 15 minutes, then top the mushrooms with the remaining 1/2 cup cheese. Return to the oven and cook until the cheese has melted and the mushrooms are cooked, about 10 more minutes.
6.Allow to cool for a couple minutes, then sprinkle with the remaining 1 tablespoon chives. Serve warm.

[Sonrissa]

Yup, ya sure can freeze it!  I love that soup because the spices are warm and comforting. It fills me up and makes me happy!

[ROSYouralright]

Yay!!! Thank you! I will be making some tomorrow!!