Polka Dot Cake

I have been working on things for my daughters 1st birthday. I found this and could not wait!!

http://easybaked.net/2013/01/25/polka-dot-cake/



Sorry its a horrible picture. This is the test run cake. I will put more pictures on when i make the real one. It was so easy! I could not believe it! It was also cute!! I did 12 in a 8 inch round pan, not enough. I will do more this time!!

Pizza Monkey Bread

My cute husband got on my pinterest and found this, and....he didn't repin it. So I can't remember the site I found it on. I changed the recipe as always :)

2 cans of grands biscuits
1 can prego spaghetti sauce
Lots of cheese
Pepperoni's (we used a entire bag of mini's)

Cut the biscuts into 4ths, add almost all of the prego(i left about an 8th of it). Add about 1 cup of cheese and most of the pepperoni's. Stir until all the biscuits are covered with sauce. Put in greased 9 x 13. I cooked it about 40 minutes at 350. The middle wasn't cooked enough, make sure that you check the middle to make sure it is done.











We really enjoyed this one! Easy!! Hardest part is to figure out the cooking time.

Chicken Wraps

Alright...So this one is a dinner FOR pinterest. I made this one up after seeing lot of similar recipes.

1 can cream of chicken soup
1 package of cream cheese
3 cans of Chicken, or any cooked chicken
Seasoning of choice (tony's for me)
3 cans crescent rolls

Mix cream of chicken, cream cheese, and chicken in pot over heat. Once cream cheese is melted, spoon into crescent rolls. Bake at 350 15-17 minutes.



I also made a gravy to go over...I totally made up what i put in it. I used the same pot, not cleaned so it still have some yummy stuff in it. I added chicken bullion, water, garlic salt, flour, and onion flakes. It was very good! I can't wait until I make it again!

Cake Batter Rice Krispie Cupcakes (WARNING YOU MAY NEVER GO BACK TO REGULAR RICE KRISIPIES)

What could be better then lots of sugar? They looked good, I needed a dessert for young womens...so I figured i would try them.

http://bakedfromabox.blogspot.ca/2012/08/cake-batter-rice-krispie-cupcakes.html


Ingredients
Rice Krispie Treats
6 tbs margarine* (3/4 of a stick)
3/4 cup yellow cake mix
1/2 tsp vanilla extract
3 cups Rice Krispies
1/2 10oz bag of marshmallows (5oz)
1 tbs sprinkles

Buttercream Frosting
1/2 cup margarine* (1 stick) - room temperature
2 cups confectioners’ sugar
2 tsp vanilla
1 tsp almond milk*

Instructions
Melt margarine in the microwave (about 45 seconds). Mix in marshmallows and return to microwave for 30 second intervals, stirring between, until melted. Mix in cake mix and vanilla until combined. Add in sprinkles and 2 cups of Rice Krispies with a spatula. Add in the third cup of Rice Krispies.

Fill each well-greased muffin holder with the Rice Krispie mixture and press it in gently with the back of a spoon. Cool for 30 minutes in the refrigerator.

For frosting, cream margarine in stand mixer with paddle attachment, then slowly add in confectioners’ sugar until well combined. Mix in vanilla, almond milk and food colouring if desired.

Remove Rice Krispie cupcakes from tin with a knife. Frost and top with sprinkles.

*Butter and regular milk could be substituted for their non-dairy counterparts.
**Makes 24 mini cupcakes. For a 9 x 13” pan, double the recipe.
***Note: Also try this out with a marshmallow cream frosting!




The changes this time...I couldn't bring myself to add the frosting, and I did a 9x13 pan. OH MY GOODNESS! These were like heaven in my mouth!!! One comment was that I had just changed her life. They are THAT good! Try them. NOW! :)

Slow Cooker Buffalo Chicken

How good does that sound?? I love the slow cooker part, because that means I dont have to spend hours cooking!

http://www.emilybites.com/2012/07/slow-cooker-buffalo-chicken.html

Ingredients:
3 lbs raw boneless skinless chicken breasts (the original recipe used frozen breasts, but I used them unfrozen, so it appears you can do either)
12 oz bottle of Buffalo wing sauce (I used Frank's Wing Sauce)
1 oz packet of dry Ranch mix (I used Hidden Valley)
2 T light butter

Directions:
1. Place the chicken breasts in your slow cooker. Pour the bottle of wing sauce over the top of the chicken. Sprinkle the packet of ranch mix over the top of the wing sauce. Place the lid on your slow cooker. Cook on low for 7-9 hours until meat shreds easily.
2. Remove meat and shred it using two forks. Return shredded meat to the sauce and add the butter. Stir to combine. Continue to cook on low for another hour so the meat can soak up the sauce. Serve however you like!


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What did I change? I thought you'd NEVER ask!! I didn't add butter....and I only did 4 chicken breasts. We loved this! Put it on some warm homemade bread. YUM! I also cooked on high for about 3-4 hours. Keeper :)

Ranch Chicken Strips

I LOVE chicken strips!!! If we go out to eat I usually get them if they are on the menu. So i love to try new recipes for them!

http://blogchef.net/ranch-chicken-strips-recipe/

Ingredients:
8 boneless skinless chicken breasts (sliced into strips)
1 cup corn flakes (crushed)
¾ cup grated parmesan cheese
½ teaspoon garlic powder
½ teaspoon black pepper
1 (1 ounce) package hidden valley dry ranch dressing mix
1 cup milk
1 egg
Step 1: Pre-heat the oven to 350 degrees. Grease a 13×9 inch baking dish. In a shallow dish combine crushed corn flakes, parmesan cheese, garlic powder, black pepper, and dry ranch dressing mix. In a small bowl beat together eggs and milk.
Step 2: Dip each chicken strip into the egg/milk mixture and then roll in the crushed corn flakes/ranch dressing mixture. Repeat until all chicken strips are well coated.
Step 3: Place onto a greased baking sheet and bake uncovered for 30 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees). You can also deep fry these. If deep frying the time will be less.
(Makes 6 Servings)

They were amazing!! I didn't have corn flakes so i used bread crumbs. My husband dipped them for me, i caught him licking his fingers after. They were good without any sauce, althoug i still used my honey mustard...because i can't not. I WILL be making these again!!

Crockpot Chicken Tacos

I had honestly never had chicken tacos...so I looked at this and saw how easy it was and figured, why not?


http://www.mychocolatetherapy.com/2012/01/crockpot-chicken-tacos.html

Crockpot Chicken Tacos
Recipe from Tasty Kitchen
Serves: ~12 people

1 Envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 Pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own is my favorite)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

This is a winner! I loved it! My husband enjoyed it a lot. I didn't have enough chicken so ended up using some canned as well.