Peanut Butter Sheet Cake

I found this OMG so dang good cake recipe over at http://www.the-girl-who-ate-everything.com/. This is now my husbands favorite cake, he is always asking me to make it. You have to try this recipe, you are going to love it.

Peanut Butter Sheet Cake

found at www.the-girl-who-ate-everything.com

Mix in pan and bring to a boil:

1/4 cup creamy peanut butter

1 cup water

1/2 cup butter

Sift the following and add to the above mixture:
1 cup sugar

1 cup brown sugar

2 cups flour
1 tsp salt

1 tsp soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Frosting
Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter
Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.

- Happy Thanksgiving
Kristina

I'm sharing this recipe over at
http://www.remodelaholic.com/

Taco Soup- Crockpot style

Yummy! This is one of my family's favorite meals. Per my Memaw the secret to this recipe is the ranch dressing mix, without it it's just not the same.  My grandmother also likes to use hominy instead of corn, however my family doesn't care to much for the hominy so I make mine with corn instead.

Taco Soup- Crockpot Style

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
• 1 (1-ounce) package buttermilk ranch salad dressing mix

Directions

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, taco seasoning mix and ranch salad dressing mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.
3. Serve with shredded cheese and sour cream.

Hope you enjoy

-Kristina

This delicious recipe is being shared over at:

http://www.alittlenosh.net/

Sweet Chicken Bacon Wraps

I love me some Paula Deen. She has the pretties’ eyes I’ve ever seen and she can cook. I really like her recipes because for the most part they are simple and they do not call for off the wall ingredients that you will most likely never use again. This recipe was a big hit at my home. Hope your family enjoys it too.

                                                        Sweet Chicken Bacon Wraps

                                                             (found at Paula Deen)

Makes 12-15 wraps

4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

1. Preheat oven to 350 degrees F.

2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

-Kristina

Shredded Tex-Mex Chicken Crock-Pot with Avocado Corn Dip

This is a family favorite around my house. I've been making this dish for a while now and my family always loves it O and did I mention is SO SIMPLE. The good thing about this recipe is you can use it several different ways. I have used the shredded chicken to make burritos, tacos and nachos just to name a few plus you can always freeze what you don't use for another day!!

Ingredients for the Shredded Tex-Mex Chicken

• 4 Boneless, skinless chicken breast
• 1 1/4 teaspoon cumin
• Dash of Salt
• Dash of pepper
• 1 cup of salsa (I like to use about 1/2 a cup of mild red salsa and 1/2 a cup of mild green salsa)
• 1 small can of Green chilies

Directions

1. Place frozen or thawed (I've used both and they both work just fine)chicken in the bottom of crockpot

2. Sprinkle Cumin, Salt and Pepper over the chicken breast.

3. In a separate bowl mix together the red salsa, the green salsa and chilies then pour over chicken.

4. Let chicken cook on low for 8-10 hrs

Once chicken is fully cooked take two forks and slowly shred the chicken.

Serve chicken on Tacos, Nachos or whatever you please.

Ingredients for Avocado Corn Dip

• 2 Avocados
• 1/2 of a lime
• Lemon pepper
• Fresh Cilantro
• Yellow Onion
• 1/2 cup of corn

Directions

 1. Peel avocados (KEEP THE SEEDS) cut into 1 inch cubes

2. Squeeze 1/2 of a lime over the avocados

3. Sprinkle avocados with Lemon pepper

4. Cut up about 1/4 of a cup of cilantro and 1/4 of a cup of onions

5. Add the Corn the Cilantro and Onions to the avocados and lightly stir do not over stir it.

I recently learned this trick from a little ole Hispanic lady that cooks for some of the guys at my husband's work. If you leave the seeds in the bowl with the avocado, your avocados will not turn brown. Pretty cool huh!!

Hope you and your family enjoys this recipe!

-Kristina

I'm sharing this delicious recipe over at :

 http://thischickcooks.blogspot.com/

Ham and Cheese Sliders

I found this awesome recipe at thegirlwhoeateverything.com. I love her blog she always has wonderful recipes and awesome pictures. Check her blog out, I'm sure you will find somthing you like as well.

My family LOVED these little sandwiches. They are SO good and SO easy. This is a must try recipe.. Hope you enjoy

Ham and Cheese Sliders

found at thegirlwhoeateverything.com

Ingredients:

For the sandwiches:

24 slider rolls

24 slices honey ham

24 small slices Swiss cheese
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:

Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Enjoy

-Kristina

Crockpot Smokey Honey Barbecued Chicken

This recipe is so simple to make and my family LOVED it. We had Sandwiches one night and then on baked potatoes the next.



Crockpot Smokey Honey Barbecued Chicken for Sandwiches
(found at sixsistersstuff.blogspot.com)

Ingredients-
2 cups of bottled barbecue sauce
3 tablespoons of honey
3 large boneless, skinless chicken breast
1/2 teaspoon of cumin

In a 2 - 3 quart crock pot place 1/2 cup of the bottled barbecue sauce. Pour in 1 tablespoon of honey on top of that. Now add the chicken breasts. Pour the remaining barbecue sauce and then the honey on top of the chicken breast. Cover and cook on low for 3 - 3 1/2 hours. Remove lid and using two forks shred the chicken breasts. Add the cumin (that's where the smokey flavor comes from). Stir to incorporate. Turn to high (leaving the lid off) and cook for additional 30 - 45 minutes. This will help it thicken. Serve on buns or baked potatoes.

-Kristina

Loaded Baked Potato Soup

Loaded Baked Potato Soup
(Found at picky-plate.com)


12 oz Applewood smoked bacon
4 stalks celery finely diced
2 large carrots, peeled, finely diced
1 large onion, finely chopped
4 cloves garlic, minced
1 cup thinly sliced ham or Canadian bacon
32 oz chicken broth
6 oz half and half
10 med/lg. potatoes, baked, peeled and mashed
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese
Garnish
½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)


1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, and onion in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.

2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.

3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.

P.F. Chan's Mongolian Beef

My family LOVES P.F. Chang's so I can't wait to see if they like this recipe or not.

P.F. Chang’s Mongolian Beef
serves 4, prep 45 min, cook 10 min, adapted from KSN TV



2 lbs flank or skirt steak

1/4 cup corn starch

2 tsp vegetable or peanut oil

1 tsp fresh ginger, minced

1 tbsp garlic, minced

1/2 cup low sodium soy sauce

1/2 cup water
1/2-3/4 cup dark brown sugar
1 cup vegetable or peanut oil
8 oz button mushrooms, quartered if large
1 bunch green onions, green part only, cut in half




Trim all fat and silver skin from meat. Lay steaks out horizontally on the cutting board. The grain in running vertically. Make several vertical cuts to slice the slab into manageable sized pieces. Then cut the meat opposite the grain (horizontal) into two bite-sized pieces. Cut with your blade at a 45° angles to get wide diagonal slices.

Dust steak pieces lightly in cornstarch and set aside while preparing the sauce.
In a small sauce pan heat oil over medium high heat. Add ginger and garlic.Add soy sauce and water to the ginger and garlic before it browns. Add brown sugar and whisk until dissolved. Bring sauce to a boil and simmer about 10 minutes or until slightly reduced and thickened. Remove from the heat and reserve.

In a large skillet or wok heat 1 cup oil over medium high heat.Working in batches, add the steak a few at a time to the hot oil. Cook about 1 minute without touching the
meat then flip each piece and cook 1 minute more. Remove meat while still rare inside, and continue with next batch. Once all meat is browned, pour off oil and wipe out skillet.

Heat skillet over high heat and add mushrooms.Cook without stirring a couple of minutes or until mushrooms are slightly softened and browned. Reserve.

Add steak to the hot pan and cook about 1 minute. Add sauce to the pan and simmer and toss meat and sauce about 1 minute. Add mushrooms and green onions. Toss with steak and sauce and heat 1 minute.
Use tongs to remove meat and veggies to a serving dish, leaving excess sauce in the pan. Serve over rice.

Be sure to use a very light dusting of cornstarch when you bread the steak pieces. If there is too much cornstarch you will get a Swiss steak texture instead of a good sear.

This looks like a lot of steps, and it is, but it is really not hard and not even that lengthy of a process. You basically cut and bread the meat, make the sauce, fry the meat, cook the mushrooms, then toss it all in the sauce and serve.

I'm sharing this yummy recipe over at a few of my favorite blogs!!