Crockpot Mexican Chicken

This may not look appealing in the photo, but EVERYONE in the family really liked this! Usually one of us isn't too crazy about something...especially when it has cream cheese, but they non-cream-cheese-likers didn't mind it one bit!

We used corn tortillas and chips as a base for our Mexican Chicken. You could also use flour tortillas.

If you can't find a frozen Mexican corn blend, then you can add a can of black beans (drained) and a can of green chilies or even chopped bell peppers.

10 chicken breast tenderloins (some were thawed, some frozen. It worked fine, but to insure that it's not too wet, thawed would be best choice) 

2 pkgs frozen corn medley

1 can Rotel

2 tablespoons ranch dip mix

1 tablespoon taco seasoning 

1 pkg cream cheese

Place ingredients into slow cooker and cook on high for 4-6 hours. Mine cooked five. Stir to shred chicken. Serve over chips or in tortillas. Top with shredded cheddar cheese and other toppings, as desired.

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Monster Cookies

Monster Cookies are one of my children's favorite cookies, so when we had several of their cousins over Friday night for a husband's side of the family, "Cousin's Camp", we made Monster Cookies.  And the kids were monsters, because there weren't many cookies left!  (We didn't let them over due, but there were just 11 kids here!)

Monster Cookies

1/2 cup butter
1 cup sugar
1 cup plus, 2 tablespoons, firmly packed brown sugar
3 eggs
3/4 teaspoon light corn syrup
2 cup peanut butter
1 teaspoon vanilla
4 1/2  cups regular oats, uncooked (I used quick oats)
2 teaspoons baking soda
1/4 teaspoon salt
1 - 6 ounce package milk chocolate chips
1 cup plain M & M's

Cream butter. Gradually add sugar, beating well. Add eggs, peanut butter, vanilla, and corn syrup.  Beat well. Add oats, baking soda, and salt stirring well. Stir in remaining ingredients.

Drop dough by 1/4 cupfuls, about 4 inches apart, onto lightly greased cookie sheets or on parchment lined sheets.  Bake at 350 for 12 - 15 minutes.  Centers of cookies will be slightly soft.  Cool slightly on cookie sheets.  Transfer to wire racks to cool completely.  Makes 2 1/2 dozen.



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M & M Cookies

(So sorry I haven't been blogging much. We've been gone a lot on trips and school activities, but also I've had horrible computer problems for about six weeks! It's almost taken care of, after backing up files for 9 days so far! It's been CRAZY!)

Last night my oldest son made these cookies.  I just had one, but they were really good! In fact, the youngest son wanted to eat one for breakfast. I said no, since they didn't have any oatmeal or nuts in them :).  Ha! At least that would have been some protein and fiber!

Well, it's a good thing he didn't eat one, anyway, because the middle son got a text from a classmate saying he was supposed to bring food for his whole class today....1st hour!  He's been gone and had to take a test during that hour yesterday so had no idea!  How many did he need to take? 16.  How many cookies were left? 16!  Woohoo!! Saved by the M & M Cookie maker! Poor young son will be expecting one after school, too! I'd better make him something, huh?

M & M COOKIES

1 stick butter, softened
1/4 cup shortening
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
2 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup Plain M & M's

To prepare cookies; In large bowl, cream butter, shortening and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder, baking soda, and salt; blend into creamed mixture.  Stir in M & M's. Wrap and refrigerate dough for 2 to 3 hours.

Preheat oven to 350 degrees.  Drop by spoonfuls onto baking sheet.  Bake for 8-10 minutes.
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Cute Things for Kids

Click HERE for this and other cute food crafts for kids.

When I see cute kid's foods, it sure makes me miss mine being little!  I LOVED making them cute food snacks and meals!  They would think I was crazy if I tried serving them all of these now, so I'll have to wait to make them for my grandchildren when they come to visit in the future!

And then look at this adorable quilt made by Daphne Scott using some of her granddaughter's first year clothes!  I am glad I kept a box for each child!  With those and using their old blankets as edging, it will make very sweet blankets for them to pass down to their own children.  I love this idea!  Of course, someone else will have to sew and quilt it for me, but I still will get it done some day :).


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Mmmmmm.....Brownies

My son found this brownie recipe and I made them a few weeks ago for a school event.  The three sons really liked them and for one of them, he said it's his favorite brownie after boxed! Ha ha!  My husband likes boxed, too. I guess because I never had boxed until I married (and still don't like them), that is strange to me!

Anyway, this recipe is from allrecipes.com. I'm not sure who to give credit to, but I'm sure you can find out on the website if you wish.  It's not a rich brownie, but good.

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Tres Leches Cake (Three Milks Cake)

I found this cake on Allrecipes.com (posted by Stephanie) made this cake a few days ago to serve to a group we were having over that evening.  It was a perfect ending to our Mexican food feast!

Very good!

I laughed because it is called TRES, which means THREE, but the recipe actually has four types of milk in it....unless cream isn't considered a milk "officially" or maybe since the cream is only used as a topping, it's not counted.  Anyway.....made us laugh!

Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract

Filling:
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk

Topping:
1 1/2 cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Garnish:
Cinnamon - sprinkled as desired

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake.

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Cherry Pie Squares

This is a recipe I've wanted for a long, long time, so I'm really excited to have it now to share with you!

Growing up, one of my friend's moms would make these. It seemed like whenever my family was at their house, these cherry pie bars were part of the gathering. 

I asked one of their daughters for the recipe recently after an unsuccessful attempt of trying to locate it. So, here it is for you:

My friend says it was easier for her to double the dough recipe. One for the bottom crust and one for the top. I doubled it, as well, and it fit in my large 13 x 18 inch pan. I knew I wanted the crust thin like I remembered it being. 

Single Recipe:

2 1/2 cups Flour

1 cup shortening

2 Tablespoon sugar

1teaspoon salt

1 egg, separated

2/3 cup milk

1/2 stick (1/4 cup) butter

1 can cherry pie filling

In large bowl, cut shortening into flour. Add salt and sugar. Blend 1 egg yolk in 2/3 cup milk. Roll out 1/2 dough to fit bottom of a 9" x 13" or a 20 1/2" x 15 1/2" pan. (I just pressed the bottom crust into pan).  Spread with 1 can of fruit pie filling and dot with butter. Cover with top crust and brush with egg whites. Bake @ 375 for 35 mins. Glaze with powdered sugar icing (powdered sugar, milk, vanilla) Cut into squares!   

Dotted with butter...

I rolled out the top crust onto the lid of my pan to get it the right size.

You could also prepare the top crust in your pan that's covered with parchment paper, then remove it, make bottom crust, add filling, then place top crust. I thought after that after the fact!

I turned my lid upside down, tapped it a few times, and the crust fell off onto the pie filling! A little crooked, but I adjusted it a bit.

The finished product! Someone took a little nibble out of a corner. Wonder who did that??? 😊

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