Six Sisters' Stuff: Pineapple Ham Steaks

Tonight's Dinner is another slow cooker sensation. I LOVE this Blog listed below they have such GREAT dinner ideas and many slow cooker recipe's listed on their blog. Enjoy!

Six Sisters' Stuff: Pineapple Ham Steaks

Slow Cooker Beef Stroganoff

As I said before I am really into using my slow cooker these days, I love how it frees up so much time!! This is quick and easy and I serve with a loaf of my Beer Bread!

Ingredients
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

Directions
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving. Serve over the pasta you desire. Wr normally use egg noodles.

Slow Cooker Turkey Breast

When I get home on my working days, I really would like to spend as little time as possible in my kitchen . 4 kids, homework, down time just gets lost when I have to spend too much time on dinner on those working days. We make it a habit to sit down as a family every night, it is something I always wanted once I had a family of my own and my kids really enjoy it! Back to the recipe. Turkey is a safe bet, my kids all like it. SO when I came across this I knew I had to try. Turned out great, and it was a hit! And it does not get much easier then this!

Ingredients
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Directions
Rinse the turkey breast and pat dry. Cut off any excess skin, but leave the skin covering the breast. Rub onion soup mix all over outside of the turkey and under the skin. Place in a slow cooker. Cover, and cook on High for 1 hour, then set to Low, and cook for 7 hours

Chocolate Peanut Butter Surprise Cookies

If you like Peanut Butter these are a "must try". They took sometime as they have a few more steps but so worth it!!

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter
and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside

4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.

5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness

6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack

Tater Tot Casserole | Other Main Course Recipes | supermomma5 | Just A Pinch Recipe Club

We are trying this one out tonight. It was super easy and I am keeping my fingers crossed that my picky kids will at least try it!

Tater Tot Casserole Other Main Course Recipes supermomma5 Just A Pinch Recipe Club

Panera’s Creamy Potato Soup

6 cups chicken broth
6 cups potatoes, peeled and cubed
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks, room temperature
4 slices bacon, cooked and crumbled (optional, but makes it really good)

Combine broth, potatoes and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. If you like it smooth smash more, if you like it chunky just smash a little of it. You can decide the texture of it. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts. Ladle into bowls. Sprinkle a little bacon over each bowl of soup

This soup is the BEST!! Enjoy!!

Snickerdoodle Blondies

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
1/2 cup cinnamon chips
2 tablespoons white sugar (for topping)
2 teaspoons cinnamon (for topping)

Preheat oven to 350F. Lightly grease a 9 x 13 inch pan.
Sift together flour, baking powder, cinnamon and salt and set aside.
In large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended, then mix in cinnamon chips if using. Spread evenly in prepared pan. Mixture will be thick and resemble cookie dough. (I used my hands to press it down and smooth the top).
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
I did not have any cinnamon chips so I left those out, my kids LOVE these..which is great because they are NOT part of my diet!

The ArtsyGirl Connection: Strawberry Sweethearts....{Valentine Shakes}

This looks too good to not try, I think my kids will LOVE it!! Me well, as much as I would like some...I MUST stick to this Diet :(

The ArtsyGirl Connection: Strawberry Sweethearts....{Valentine Shakes}: Good evening friends stopping in this lovely SNOWY day. Hope everyone is staying warm and fuzzy in doors, as in my case :)). This awesome ...

Cherry Crunch

I am a big Cherry Pie Fan, and even though I love to cook and bake...I have never mastered baking a pie. So this is second best, it was very tasty. We served warm over vanilla ice cream...yummo!

Buttermilk Baked Chicken

Chicken is ALWAYS a safe bet for me, as far as getting the kids to eat! So I decided to give this one a try, turned out great!

Ingredients:
Vegetable oil, for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

Directions:Preheat oven to 400 degrees.
Generously rub a baking sheet with oil.
In a food processor, pulse bread until it turns into coarse crumbs.

In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
Bake until chicken is golden brown, about 35 minutes.Note: Leave enough space between the chicken pieces so that they crisp evenly all the way around! Enjoy

Six Sisters' Stuff: Fruity Peanut Butter Yogurt Dip Recipe

I have been really trying hard to eat healthy, and this Dip is soooo Yummy it is a MUST Try!!

Six Sisters' Stuff: Fruity Peanut Butter Yogurt Dip Recipe: Ever since I was little, I cannot eat a plain banana. I don't know . . . there is just something about them that I don't love. I'm weird l...

KRISPY TREATS

If you have kids, you Rice Krispie treats are a BIG hit. I have came across a couple that I had to try. Both have scored big points with my kiddos!! So give them a try, I am sure you will enjoy!!

Cake Batter Rice Krispies:
Ingredients:
3 Tbsp. butter
1 (10 oz.) bag of mini-marshmallows
1/4 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
6 cups crispy rice cereal
1 (1.75 oz.) container of sprinkles


Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.

S'MORE KRISPY TREATS
1/4 cup butter
1 (10 oz) bag regular marshmallows
1 box of Golden Graham cereal
1-2 cups Chocolate Chip s
Magic Shell (optional)

In a large sauce pan, melt butter over medium heat. Add marshmallows and keep stirring until the marshmallows completely melt and you get a marshmallow sauce. Remove from heat.
Add Golden Grahams and stir until they are all well coated. You can chose to crush some up before adding them if you want some smaller pieces. Next stir in chocolate chips.
Grease a 9x13 pan and press S'mores down.

Chicken Taco Casserole

2 cans Cream of Chicken soup
1 1/2 cups Sour Cream
2 tablespoons Taco Seasoning
2 cups cooked and cubed Chicken
6 Tortillas
1 1/2 cup shredded Cheese

Heat soup, sour cream, and seasoning in saucepan.
Stir in cooked and cubed chicken.
Tear half the tortillas in pieces and layer in a 9 x 13″ baking dish
Spoon half the chicken mixture over totillas add another layer of tortillas then the remainder of the chicken mixture. Top with cheese
Bake at 350 degrees for 20 minutes and enjoy. Quick and easy!

OVEN HOT DOGS

Oven Hot Dogs
8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish
Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a 13×9″ baking pan.
Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.
Carefully remove from the pan with a spatula

It has been awhile since I have been blogging. Life has been busy, but I am going to try to get back into it!! I love to cook and love to share what my family enjoys!

With that said..who does not like Hot Dogs. So when I came across this recipe it was a must try...

STRAWBERRIES

If you are still in search for something for your Easter Dinner. Check this OUT...looks Simple and oh SOOO Good!! Click the link below for step to step directions and pics! Enjoy~

http://www.everycreativeendeavor.com/2010/04/strawberry-short-bundt-cake.html

Thursday Night Quick and Easy Din Din

I cooked the chicken up last night for this. That way when I go home from work I just had to cook the paste and mix it all together. AND by NO means is this one Low-Fat...Sorry...but it is SOOO Good!

Cheesey Chicken Pasta

4 Boneless Skinless Chicken Breasts
1 can chicken broth
1 can Rotel tomatoes
1 can cream of mushroom soup
12 oz pkg of whatever kind of noodles you like (I use Rigatoni)
1 lb velvetta
Cook your chicken however you like. We prefer sauteed chicken because we season it up really good. You can boil it or bake it and shred it. You could also use can chicken if you wanted. While you cook the chicken, boil your pasta.
Combine chicken, soup, broth and Rotel. I don't usually use all of the juice from the Rotel or all of the chicken broth. I like my casserole a little thicker instead of runnier.
Put the pasta in a casserole dish.

Put the chicken mixture on top of the pasta.

Cube the velvetta and place on top of the chicken mixture. (I use a little more than 1 lb of velvetta, we love cheese. And the more cheese the better in my book.)

Bake @350 until cheese is melted. Stir when done to make creamy.

Recipe found at this cute and funky blog...check it out when you get some time....http://youngancrafty.blogspot.com/

Tonights Dinner

Ingredients:
1 lb stewing beef
1 (10.75 oz) can Cream of Mushroom soup, I use the heart healthy
1 (8 oz) container of mushrooms, sliced
½ a medium sweet onion, chopped
1/3 cup water
1 T Worcestershire sauce
½ block cream cheese (4 oz)

Procedure:
In your crock-pot, combine beef, soup, mushrooms, onion, water, and Worcestershire sauce. Cook on high for 5 hours or low for 8 hours.
Before serving, mix in cream cheese and cover for a few minutes until mixture warms through and cheese melts.
Enjoy over rice or pasta. (I prefer it over pasta, but rice is yummy too!)
Serves 4-6

A Easter Favorite!

I am obsessed with Cadbury Eggs they are a weakness and when trying to loose some lbs for a upcoming wedding they are NOT my friend right now. But I am so trying these and hopefully they turn out and I can bring them to Easter Dinner at the In-laws!!

CADBURY EGGS (HOMEMADE)

INGREDIENTS

1/2 cup light corn syrup

1/4 cup (1/2 stick) salted butter, softened

3 cups powdered sugar

1 teaspoon vanilla

Yellow food coloring

Chocolate candy melts or almond bark

In the bowl of a mixer, cream the butter, corn syrup and vanilla until smooth. Slowly add the powdered sugar and beat on medium low speed until well mixed. Spoon about a third of the mixture into a separate bowl and color it with yellow food coloring.

Refrigerate the white and yellow mixtures for at least an hour, for easier handling.

Roll the yellow mixture into balls and place on a wax paper lined baking sheet.

Place in the freezer for 20 minutes or so.

Remove from freezer and cover with white candy and form into an egg shape. Freeze eggs for about 30 minutes.

Melt your candy melts or almond bark according to package directions. Place eggs in the chocolate and coat completely. Remove and place back on wax paper lined baking sheet. Place in the refrigerator until chocolate has set.If you want these runny like traditional Cadbury Eggs, keep at room temperature. The candy mixture in the eggs softens very quickly.To see step by step photos on Instructibles.com,

JELLY BEAN BARK

Jelly Bean Bark 1 bag of candy melts 1 bag of jelly beans parchment paper Place a piece of parchment paper onto a cookie sheet. Pour half of your bag of jelly beans onto the cookie sheet. Melt candy melts in the microwave at 30 second intervals and then stir. Continue until melted. Pour over Jelly Beans. Use a rubber spatula to evenly spread. Pour the remaining jellybeans into the melted chocolate. Refrigerate for one hour. Break apart into 2-3 inch pieces and ENJOY!

Coutrsey of: http://lindsay-thelees.blogspot.com/

ORANGE POP CHEESECAKE

With Easter right around the corner I have been searching for some tasty Spring Time Deserts. I am actually hosting family dinner today, so I am going to give this one a try. Sounds interesting and who can go wrong with Cheesecake!! Orange Pop Cheesecake Pie 1 can orange pop 2 bricks cream cheese, softened 1 vanilla pudding mix 1/2 cup sour cream graham cracker pie crust Beat together softened cream cheese and sour cream. Add pudding mix and slowly add one can of orange pop. Beat until thickened and pour into graham cracker pie crust. Chill If you want more of an orange pop taste, just use one brick of cream cheese, and adjust the fluid and amount of pudding mixture.