Slow Cooker Tacos

This recipe is really easy and always a hit at our house.  I usually use a 2 lb pork roast from Costco and 5-10 frozen chicken tenders.

Small pork roast
Chicken
1 small bottle zesty Italian dressing
1 Tbsp cumin
1 Tbsp chili powder
2 cloves garlic

Whisk together dressing, seasonings and garlic.  Pour over meat in slow cooker, set on high for 5 hours.  Shred meat and serve.

Slow Cooker Coconut Chicken

Found this recipe on Good Thing Utah's recipe page.  It was really good!  A Thai twist on the popular haystack.

• 2 lbs. boneless, skinless chicken thighs
• 1 (14 oz) can coconut milk
• ¼ cup peanut butter (creamy or chunky)
• 2 tsp chicken bouillon granules
• or 1 tsp Shirley J Chicken bouillon
• ¼ cup soy sauce
• 1 tsp lime juice
• ½ tsp garlic powder
• ¼ tsp ground red pepper
• 2 Tbsp quick-cooking tapioca
• Toppings: red bell pepper,
• grated zucchini, peanuts,
• coconut flakes, cilantro

Directions:

1. Place chicken in bottom of slow cooker.
2. In small bowl combine the coconut milk, peanut butter, bouillon, soy sauce, lime juice, garlic powder, ground red pepper and tapioca. Whisk until smooth. Pour over the top of the chicken.
3. Cover and cook on LOW for about 3-5 hours.
4. Remove lid. If sauce needs to be thickened combine 2 Tbsp cornstarch and 2 Tbsp water in a small bowl. Stir until smooth. Pour into the slow cooker. Cook on HIGH for 10 minutes without the lid, until sauce thickens.
5. Serve chicken and sauce over rice. Top with desired toppings. 

Pumpkin Crunch Cake

http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

Ingredients:

1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Cheese Tortellini Pasta Salad

I have made this a few times for showers or family parties and it is always a hit. I found the recipe on www.food.com

1 (14 ounce) can artichoke hearts, drained, quartered
1 (10 ounce) cont. grape tomatoes, halved lengthwise
1 (6 ounce) can medium black olives, drained, sliced in half lengthwise
1 green bell pepper, diced
1 (20 ounce) package cheese-filled egg tortellini, cooked al dente, drained (fresh or frozen)
1/3 cup olive oil, more if needed
1/4 cup parmesan cheese, the kind in the can
1 (8 ounce) jar basil pesto
1/2 teaspoon salt, more if needed
2 teaspoons minced garlic
12 ounces mozzarella cheese, cubed
8 ounces half of a 1 lb. box rotini pasta, cooked al dente, drained

Directions:
Cook pastas, set aside to drain and cool a bit.
In large bowl or punch bowl, add rest of ingredients, folding gently til well mixed.
Gently fold in pastas well.
Adjust seasoning to taste, meaning, add more salt, parmesan, etc., til you like it.
Serve immediately, or refrigerate.
*If you make this say a day ahead of time, you'll need to "refresh" this. Just add a bit more olive oil, salt and parmesan before serving. This salad is best, though, room temp, or even slightly warm.

Cinnamon Coffee Cake

We have a neighborhood Labor Day breakfast to go to in the morning and I made this to take with us. It's so good and it's really easy to throw together.

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
1 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
1 cup chopped walnuts
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

Easy Cheesy Chicken

Another Pinterest find. The girls loved this, I had it in the crockpot for a sitter to serve one night when Aaron and I were both gone. There were no leftovers to be had, so it must have been good.


6 skinless, boneless chicken breast halves
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (8 ounce) container sour cream

Directions

Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.

Shoyu Chicken

I was looking for something to put together for dinner the other day and decided to try this recipe that was featured in the www.allrecipe.com email. I had everything I needed at home already and it was a hit!

1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1 onion, chopped
1 tablespoon grated fresh ginger root
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes (optional)
1 teaspoon ground cayenne pepper (optional)
1 teaspoon ground paprika (optional)
5 pounds skinless chicken thighs (I used chicken tenders because that's what was in my freezer)


Directions

Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.