PEANUT BUTTER "BUCKEYE" PRETZEL BITES

PEANUT BUTTER "BUCKEYE" PRETZEL BITES

1 cup creamy peanut butter
3/4 cup brown sugar
2 Tbs softened butter
1/2 cup powdered sugar
minature pretzels
1 bag of chocolate chips or Merkins Choc. wafers

Line a baking sheet with wax paper and set aside. In mixing bowl, beat peanut butter and butter until combined. Add sugars and mix well. You should be able to roll mixture into small balls without sticking to your hands. If needed, add more powdered sugar until it is easy to roll. Take each ball and sandwich between two pretzels. Place on wax paper. When done, stick in the freezer for a few minutes. Melt the chocolate (I used Merkins Choc. wafers - easier to work with). Dip each pretzel bite halfway into the chocolate and place on wax paper to set.

Slow Cooker Chicken and Stuffing Recipe

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A great chicken and dressing one-pot-meal. It even makes its own gravy while it cooks. A nice meal to come home to after a long day.

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Ingredients

• 4 boneless chicken breast halves, without skin
• 4 slices Swiss Cheese
• 1 can condensed cream of chicken soup *See Notes (10 1/2 ounce can)
• 1 can condensed cream of mushroom soup *See Notes (10 1/2 ounce can)
• 1 cup chicken broth
• 1 package Pepperidge Farm stuffing mix (I use the cubes.)
• 1/2 cup melted butter *See Notes
• salt and pepper to taste

Directions

COOK

6+ hrs

READY IN

6+ hrs

• Season chicken breasts with salt and pepper; place chicken breasts in crock pot. Pour chicken broth over chicken breasts.
• Put one slice of Swiss cheese on each breast. Spoon the soup over the cheese and spread to form a seal. (The soup, broth and cheese form the gravy.)
• Sprinkle stuffing mix over the soup. Drizzle melted butter on top. Cook on low for 6-8 hours.
• Before serving, I stir the stuffing into the 'gravy' mixture and let it sit for a few minutes to get the top crusty stuffing cubes moist.

Notes:
I use spray butter and spray the heck out of the top of the stuffing.
I use one cream of roasted garlic mushroom soup and one cream of chicken and mushroom soup.
You can also use chicken tenders or even boneless thighs. Four slices of Swiss cheese should still cover it, but maybe use five, I eyeball everything.

Delicious Crock-Pot Chicken & Stuffing

 Ingredients:
1 (10.5 ounce) can of cream of chicken soup.

1 cup sour cream
1 (6 oz) box of stuffing mix.
¾ cup of water.
1 (16 oz) bag of frozen green beans.
3-4 large salted and peppered chicken breasts.
 Directions:
In the crock pot, place the chicken.
In a bowl, add the soup, sour cream, stuffing, half of the water and mix well together then pour over the chicken.
Add the string beans and the rest of the water.
Cook on high for 4 hours or on low for 6 to 7 hours.

Ps: You’ll want to mix the stuffing periodically if possible, I don’t mind mixing the string beans in with the stuffing but if you’d prefer that they remain separate, place the string beans more to the side.
Easy, peasy and delicious! This chicken and stuffing is amazing! I love adding diced sausage, onions, celery and even dried cranberries! I serve this with whipped potatoes prepared on the stovetop. Give it a try, you won’t regret it.

Slow Cooker Steak Soup

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Slow Cooker Steak Soup

prep time: 5 MINScook time: 8 hourtotal time: 8 hours and 5 mins

INGREDIENTS:

• 2-1/4 lb sirloin tip roast, cut into 1-inch cubes
• 1/4 cup flour
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 2 Tbsp canola oil
• 1 (1-oz) envelope dry onion soup mix
• 4 cups beef broth
• 1 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 2 cups uncooked medium egg noodles

INSTRUCTIONS:

1. Combine roast, flour, salt and pepper in a large ziplock bag. Seal and shake to coat beef.
2. Heat oil in a large skillet over medium-high heat. Remove beef from ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.
3. Place meat into slow cooker. Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.
4. Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender.

Strawberry Pineapple Fruit Salsa with Cinnamon Tortilla Chips

Strawberry Pineapple Fruit Salsa with Cinnamon Tortilla Chips

Easy strawberry pineapple fruit salsa, served with cinnamon tortilla chips. A fun snack or appetizer for the entire family!

Ingredients:

2C pineapple chunks, from 1 pineapple

2C strawberries, chopped

8: 8-inch flour tortillas

6Tb unsalted butter, melted

6Tb granulated sugar

1 1/2 tsp cinnamon

Directions:

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Combine cinnamon and sugar in a small bowl. Set aside.

Slice tortillas in half and then each half into thirds, creating 6 equal triangles per tortilla. Arrange tortillas on prepared baking sheets. Brush with melted butter. Sprinkle with cinnamon-sugar mixture. Bake for 10-12 minutes. Transfer cooked tortilla chips to a clean baking sheet or plate to cool. Repeat with remaining tortillas as needed.

In a large bowl, toss together pineapples and strawberries. Serve immediately with cinnamon tortilla chips or store in an airtight container in the refrigerator until ready to serve. Will keep for several days, or up to a week.

*If serving salsa in the pineapple, slice pineapple down the center and hollow out. Remove core and chop up remaining fruit.

Rosie's LEMON ZUCCHINI BREAD

LEMON ZUCCHINI BREAD

 

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

INGREDIENTS

• 1½ c. all purpose flour
• ½ tsp. baking soda
• ¼ tsp. baking powder
• ¼ tsp. salt
• ¾ c. sugar
• 1 c. finely shredded, unpeeled zucchini
• ¼ c. cooking oil
• 1 egg
• 2 Tbsp. lemon juice
• 2 Tbsp. finely shredded lemon peel

Glaze

• ½ c. powdered sugar
• 1 Tbsp. lemon juice
• 1 tsp. lemon zest
• *glaze can be doubled if desired

INSTRUCTIONS

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
2. In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon peel. Stir to combine.
3. Add dry ingredients to zucchini mixture; stir just until combined.
4. Spoon batter into greased bread pan.
5. Bake at 350 degrees for 50-55 minutes or until golden brown and set.
6. Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
7. Once cool, combine ingredients for glaze and drizzle over bread.

Easy Broccoli Slaw

Broccoli Slaw

 

 

Easy Broccoli Slaw with a homemade creamy dressing is a side salad that takes only minutes to make and is perfect for any summer time or year round  gathering.

Yields: 8 servings

Ingredients

• 1 shallot, minced
• 1 large tablespoon plain nonfat greek yogurt
• 1 large tablespoon mayonnaise
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon granulated sugar
• squeeze of lime
• 1 (12-ounce) bag broccoli slaw
• 1 small tart apple, julienned
• 1/4 cup walnut pieces
• salt and pepper, to taste

Instructions

1. In small dish, mix together shallot, yogurt, mayo, vinegar, sugar, and lime to make dressing. this can be prepared ahead of time, but allow dressing to sit at least 30min to let the flavors combine.
2. Toss broccoli slaw, apple, and walnuts to combine. Coat with dressing and toss. Add salt and pepper, as desired.