Tasty Tuesday: Bread Machine Focaccia

You'll either love me or hate me for posting this recipe (AND linking it up to Tasty Tuesday over at Balancing Beauty and Bedlam).

I'm having mixed emotions myself because it is so stinkin' good I want to eat the whole pan.

I found a basic starter recipe on All Recipes and then tweaked it a little based on some other reviews. This is what I came up with - as good as any restaurant focaccia I've ever had!

Oh bless you, dear bread machine.



Bread Machine Focaccia

Ingredients
1 cup warm water

2 tablespoons olive oil (plus 2 tablespoons for later)

1/2 teaspoon salt

1 teaspoon garlic powder
1 teaspoon Italian seasoning

2 teaspoons dried rosemary (plus 1 teaspoon for later)

3 cups bread flour

1 1/2 teaspoons active dry yeast
Kosher salt, for sprinkling

Directions
Put water, 2 Tbsp olive oil, salt, garlic powder, Italian seasoning, 2 tsp rosemary, bread flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. I did mine in the exact order listed, making a well in the flour for the yeast.

Select dough cycle; press start.

Remove dough from bread machine when cycle is complete. Pat dough into a 9x13 inch baking pan or 12 inch pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining 2 Tbsp olive oil and sprinkle with kosher salt and remaining 1 tsp rosemary.

Preheat oven to 400 degrees. Cover foccacia with plastic wrap while oven preheats.

Bake in preheated oven for 20 to 25 minutes, or until golden brown. Let cool for 5 minutes before serving.

This bread is delicious as is, but could also be dipped in a mixture of olive oil and balsamic vinegar. We had it with spaghetti last night!

Enjoy and be blessed!

Today I'm linking up with...

Potluck Survival Guide

This is a Mama Buzz review. The product was provided by:

Five Star Publications for this review.

Potluck Survival Guide by Cherie Kimmons

Price: $18.96, regularly $24.95 - go here to order!

I love cookbooks.

No, I really LOVE cookbooks.

I know I can find millions of recipes online and I do use the internet quite often to find them, but there is nothing quite like looking through a cookbook.

I was thrilled to get this cookbook - really so much more than a cookbook - to review!

Potluck Survival Guide: Care and Feeding of the Athletic Supporter by Cherie Kimmons is a manual for feeding large groups of people - athletes, adults, kids, anyone! The book is full of tried and true recipes and tips for hosting any gathering - even feeding the kids at the ballpark after a game!

Now, my children are not old enough to be involved in organized sports yet, but this book actually makes me excited for the day I have a team dinner at our house or organize the band potluck.

I could make a whole post on the yummy recipes in the Potluck Survival Guide, but I will just name a few that peaked my interest:

*Nana's Garlic Brisket
*Flank Steak Pinwheels
*Chicken Paella
*Fried Bread
*Nutty Cereal Snack
*Apple Pockets

Now, an experienced soccer mom might say that the ideas in this book aren't anything new - but that's not the point. For someone like me who is new to this style of cooking for the masses, this is EXACTLY the book I need.

I love the suggestions for food bar ideas - Baked Potato, Chili, Waffle, Sundae, etc. - as well as buffet tips and guidelines for feeding athletes. There are basic recipes with lots of listed variations and helpful notes on every recipe page.

One of the most useful sections to me is the "Numbers Game" - a guide for calculating the amount food based on the amount of people! How many times have I tried to figure that out, only to be WAY off in one direction or the other?!

The only downfall to this book for me is the lack of food pictures. I really enjoy seeing a picture of what I am making, and while this book is very colorful and well illustrated, it does not include pictures of the recipes.

Other than that, I find the Potluck Survival Guide to be a very useful tool for any large event involving food! I cannot wait for the next church or MOPS potluck to try something out! Maybe even over Christmas with my family!


Thank you to Ms. Kimmons and Five Star Publications for including me in this review tour!

Grilled Cheese - the Healthy Way

Yes, I am one of those moms who hides healthy stuff in her kids' favorite foods.

Jeremiah won't eat veggies - that he can see. So Mom just sneaks them in here and there.

This recipe is a lunch staple around here because both boys love their "cheese toast!" And that makes me love it!

Hiding veggies does require some prep but I think it is totally worth it. Ice cube trays and freezer bags have become my good friends.

So here it is, from the wonderful Deceptively Delicious cookbook.


DD Grilled Cheese Sandwiches

Ingredients
* 1/2 cup of shredded reduced-fat cheddar cheese
* 1/2 cup sweet potato or butternut squash puree
* 1 tablespoon trans-fat-free soft margarine spread
* 1/4 teaspoon salt (I didn't use any)
* 4 slices of whole-wheat bread
* Nonstick cooking spray
* 1 teaspoon olive oil

Directions
1. In a medium bowl, mix the cheese, vegetable puree, margarine & salt. Spread two slices of bread with the cheese mixture & top with the other two slices.

2. Coat a large nonstick skillet with cooking spray & set it over medium heat. When the skillet is hot, add the oil. Put the sandwiches in the pan & spray the top with cooking spray. Cook 4 -5 minutes per side, or until bread is crisps and the filling is melted. Let sit a few minutes before cutting - Jeremiah like his cut into triangles :)

Do you hide healthy things in your kids' food? Successes? Failures?

Meatloaf Muffins

To be fair, I actually like these the best in our family. But the boys will eat them so they're getting thrown on this site!

I love this recipe from Kraft Foods because it is EASY and versatile. I also like them because I am a big fan of the crunchy outside of meatloaf and with muffins, you get lots of crunch!

My favorite is the Mexcian variety - I like some spice - and no cheese of course. Stephen would prefer the Italian version with LOTS of mozzarella.

I just made a batch of Mexican and a batch of Italian today, flash froze them and now have them on hand for a quick meal!

Any other variation ideas? Let me know!

Ingredients
For all varitations you'll need the following...
1 lb. extra-lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water

Then you can mix & match your recipe from these options...

Italian
Seasoning - 1 tsp Italian seasoning
Add-in - spaghetti sauce (I used pizza sauce)
Cheese possibilities - shredded mozzarella

Mexican
Seasoning - 2 tsp chili powder
Add-in - salsa or taco sauce
Cheese possibilities - Mexican style

Mediterranean
Seasoning - 1 tsp dried oregano
Add-in - chopped roasted red peppers
Cheese possibilities - crumbled feta

American
Seasoning - 1 tsp garlic powder
Add-in - barbecue sauce
Cheese possibilities - shredded cheddar

Directions
Heat oven to 375°F. Mix meat, stuffing mix, water and seasoning until well blended. Press into 12 muffin cups sprayed with cooking spray.

Make indentation in center of each with back of spoon; fill evenly with 3/4 cup add-ins.

Bake 30 min. or until meatloaves are done (160°F). Top with 3/4 cup cheese; bake 5 min. or until melted. Let stand 10 min.

Super Power Muffins

So I can't believe I haven't posted this yet because this is Jeremiah's FAVORITE - for snack, breakfast, anytime really.

I think they are pretty darn yummy as well!

I found this on a blog a while back in the comment section so I don't have anyone to attribute to - but whoever came up with these - THANK YOU!

Healthy, filling, full of protein and produce - what more could a mommy want to give her boys for breakfast?!

Jeremiah especially likes them in mini-form :)

Super Power Muffins

Ingredients
1 cup brown sugar (I don’t pack it!)
½ cup peanut butter
1 banana
½ cup of applesauce or carrot puree
1 egg
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ cup chocolate chips

Directions
Preheat oven to 350 degrees.

Mix all dry ingredients well and set aside.

Blend everything else and then sift in dry ingredients. Truth be told, I don't have a sifter. They still turn out great.

Spray muffin tray. Divide batter between muffin tins, filling 2/3 full.

Bake for 15-18 min. Makes 12 muffins or 24+ mini-muffins.

Pumpkin Spice Lattes - in the Crockpot!

Fall is my favorite. For so many reasons. Pumpkin Spice Lattes are one of them.

In case you are unaware of this fabulous drink, they are only available at Starbucks in the fall. Which used to be a reason for sadness for me.

Until I found this recipe from the Crockpot Lady. Now I can have them all year round and they won't cost me a small fortune.

My hubby is not a coffee drinker so I have to share these with friends - a good excuse to get together often!

A couple of tips:
*I make a pot of extra strong coffee and then freeze it in ice cube trays to have on hand whenever I want to make these - very handy!
*This recipe uses a small amount of a can of pumpkin, so why not freeze the leftover in ice cube trays as well?! Works great!

Happy fall!

Crockpot Pumpkin Spice Lattes

Ingredients
--2 cups milk (I used 1%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee
--garnish with whipped cream (optional)

The Directions.

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crockpot, but as small as a 1.5 quart will work with these amounts.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon.

Day and Night Cookies

So Jeremiah and I tried something new.

That particular day, we were talking about how God created day and night and relating that to black and white.

He needed something to keep him occupied and he loves baking with me so I came up with this.

We took my mom's classic chocolate chip cookie recipe and mixed it up a little to make "Day and Night Cookies." I threw in a little bit of this and that I found in the cupboard. We were both quite pleased with the yummy results.

The "mix-in" proportions can be changed to suit your tastes - more Heath in my case!

Jeremiah had fun finding the black and white pieces as he ate the cookies. Hope you like them too!

Day and Night Cookies

Ingredients:
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
2 1/3 cup flour
1 tsp baking soda
1 tsp salt
1 cup mix-ins - here is my preference:
*1/4 cup semi-sweet chocolate chips
*1/4 cup white chocolate chips
*1/2 cup toffee baking bits (such as Heath)

Directions:
Preheat oven to 350 degrees.

Cream sugars and shortening together. Add eggs and vanilla. Mix in the rest of the ingredients. Bake 12-15 minutes.

Blog Hop: Another Favortie Recipe

This is a repost of one of my favorite dessert recipes. Check out the blog hopping fun below!

My sister gave me this recipe and I fell in love. And now it is requested at special events all the time! It is very healthy and moist - a great combination for a cake! I usually make it as a 9x13 cake, but it works great for cupcakes as seen above. I made these for both boys' first birthdays.

And by the way, it is super easy and versatile. We have only done fruit flavors (strawberry, raspberry, peach) with a white cake mix, but you can use any kind of yogurt and cake mix combination. I might need to try chocolate next!

Yogurt Cake

Cake Ingredients:

1 box white or yellow cake mix

2 egg whites

1 cup water

8 oz. strawberry yogurt

Directions:

Preheat oven to 375 degrees. Mix ingredients well (I use my stand mixer or a hand mixer). Pour into a greased cake pan. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool.

Frosting Ingredients:

4-8 oz. strawberry yogurt

1 8 oz. container of Cool Whip

Directions:

Mix together yogurt and Cool Whip. Apply frosting to the cake once it has cooled. Top with sliced strawberries if desired.

Refrigerate and enjoy! Thanks sis!

Mom's BBQs: A Little Update

Sloppy joes. Taverns. Loose meat sandwiches.

We always called them BBQs.

And I'm a little picky about how they taste. So is my husband.

Needless to say I never made them because of this very reason.

Until last night.

I decided to use my mom's recipe which I have always loved. I only changed two things from that beloved recipe:

1. The amount of meat.
2. The type of meat.

My mom's recipe calls for 2 to 2.5 pounds of ground beef. I decided to give it a shot with 3 pounds ground turkey.

GASP.

I did not take a bite until Stephen had because I really wanted to see his reaction. I was really nervous. Isn't that silly?!

He took a bite and...

"Mmmm...very good!"

And we have a winner, folks!!! (Yes, I am always this excited when I find a new food my husband really likes.)

He even asked for another one before the first one was even gone!

So it was a success for our family. Maybe it will be for you too!

Mom's Updated BBQs

Ingredients
3 pounds ground turkey
1 can tomato soup
2 Tbsp dried onion flakes (I actually used 1 Tbsp of Tastefully Simple's Onion Onion)
4 Tbsp ketchup
2 Tbsp yellow mustard
2 Tbsp vinegar
2 Tbsp brown sugar
Salt and pepper to taste

Directions
Brown the meat. Add remaining ingredients and bring to a boil. Turn down heat and simmer for 30 minutes, stirring occasionally to prevent sticking to the bottom. Serve on hamburger buns - or hot dog buns just to make the kids smile!

NOTE: This meat freezes well so don't be afraid to make a lot!

My Favorite Banana Bread

Banana bread. Always making it, but never with the same recipe! I seem to be constantly in search of the perfect banana bread recipe because the boys love it so much.

And now I've found it. I'm done looking. This is the one.

I should have figured it would come from this cookbook.


Only the most wonderful cookbook on the face of the earth I do believe. If you know of one better, send it to me because I need to see it. (I'll always take a new cookbook!) But you need to get this one.

I could write a whole post on how much I love America's Test Kitchen but I'll spare you for now and move on to the recipe.

The keys to this recipe are...
-VERY ripe bananas
-plain yogurt
-very gently mixed batter

And don't forget to save those overripe bananas in the freezer so you have them on hand when you want to make banana bread! Just peel them and stick them in a freezer bag. Set them out to thaw before you start baking and you're ready to go!

Give it a try - I think you'll enjoy it as much as the boys and I do!

ATK Banana Bread

Ingredients
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs, beaten lightly
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 1/4 cups walnuts, toasted and chopped coarse (optional)

Directions
Adjust oven rack to lower middle position and heat oven to 350 degrees. Generously coat a 9 by 5 inch loaf pan with vegetable oil spray.

Whisk flour, sugar, baking soda, salt together in large bowl; set aside.

Whisk the mashed bananas, melted butter, eggs, yogurt and vanilla together in a separate bowl.

Gently fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. DO NOT OVER MIX!!! Scrape batter into prepared loaf pan and smooth the top.

Bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes.

Cool in pan for 10 minutes, then transfer to wire rack. Let cool for one hour.

Pizza Pasta Casserole

Another great freezer meal! This is especially great for families with kids - what kid doesn't like spaghetti sauce mixed with fun-shaped pasta, cheese and topped with pepperoni?! And it is SO easy to assemble! Love that!

Sorry, no step-by-step pictures this time. Just a shot of the finished product.

Pizza Pasta Casserole

INGREDIENTS
• 2 pounds ground beef
• 1 large onion, chopped
• 2 jars (28 ounces each) spaghetti sauce
• 1 package (16 ounces) spiral pasta, cooked and drained
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 8 ounces sliced pepperoni


DIRECTIONS
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.

Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.

Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. I like to write these directions right on the foil so they are helpful wherever they end up!

Chicken Stuffing Casserole

I've been searching for great freezer meals lately. Lots of babies being born, friends in need and freezer space! I love the feeling of having meals in the freezer ready to help out.

This one has been a hit, especially with new moms - not spicy or tomato-based. I cannot say I have tried it because I do not eat cheese - pause for the gasps - but I have had requests for the recipe. That has to be a good sign!

I experimented with taking pictures of each step a la the Pioneer Woman but I have to say that it was a little more stressful than I thought! I may do it again, but definitely not all the time!

Here it is...Chicken Stuffing Casserole!



Ingredients:
• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese

Directions:
Prepare stuffing mixes according to package directions.


Meanwhile, in a large bowl, combine soup and milk; set aside.


You'll need two 8-in. square baking dishes. No, those are not square. The circles were all I had. And it worked. Either way, your dishes will be very full. Just preparing you.

Grease the pans.

Spread the stuffing equally into each pan.

Then layer chicken...

corn...

mushrooms...

soup mixture...

and cheese.

I told you it would be full!

Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.

Note: I usually just freeze them both but you could make one for yourself for dinner and freeze the other!

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

Chicken Tortilla Soup

This is in the crock pot right now. I know most people don't like soup in the summer but this just sounded good to me so it was put on the menu. Plus, it's really easy. Do I say that too much?

The recipe came from my good friend Ci, who made it for our small group once.

She would probably hate these pictures (which are from a year ago), but I love them because they show how fun she is! She is super good with the kiddos - I love that. And she loves the Lord - I really love that.

She is also amazingly (is that a word?) talented and creative. She took these photos, which I am in love with. And not just because they are of my son :)

Did I mention she has a beautiful voice? She does. I could go on and on. Really.

Anyways, the recipe.

Chicken Tortilla Soup

Ingredients:

2 cans chicken broth

1 can tomato soup

1 can Mexican-style stewed tomatoes (undrained)

1 large can chunk chicken breast (today I used 2 cups of cubed chicken breast)

2 cups frozen corn

Directions:

Are you ready for this?

Dump these ingredients into a crock pot. Cook on low for 6 hours or high for 3.

Didn't even break a sweat, did you?

You can top with whatever you like, but we especially like colorful fried tortilla strips. Plain old crushed tortilla chips will have to do for today - still yummy, just not as pretty. Stephen tops his with cheese and I know several in our small group added sour cream.

Enjoy. Thanks Ci!

Chicken Veggie Pasta

A good friend of ours brought this over after we had Joshua and it has been on our menu ever since! It is a perfect summer dish and I love that the veggies are mixed right in!

I am posting the original recipe, but our veggies usually include carrots, broccoli, mushrooms and red/yellow peppers. We've also switched over to whole wheat spaghetti - I highly recommend this! We think it is very yummy!

This was on the menu for tonight but will have to be put on hold - busy night and lots of leftovers to consume!

Chicken Veggie Pasta

Ingredients:

1 lb. boneless, skinless chicken breast cut lengthwise into strips
1 box spaghetti noodles
1 medium zucchini sliced
1 medium carrot sliced
1/2 small onion sliced
1/2 large green pepper chopped
2 tablespoons extra virgin olive oil
1 bottle reduced-fat Italian dressing

Place chicken strips in a bowl or 1 gallon ziploc storage bag and cover completely with Italian dressing. Refrigerate and let marinate at least one hour before cooking.

Prepare spaghetti noodles as directed on box. Meanwhile, heat oil in skillet over medium-high heat, add zucchini, onion, green pepper and carrot. Saute until zucchini, green pepper and carrot are soft and onion is transparent. When noodles are done, drain and add them to vegetable mix in skillet. Turn heat to low.

Grill chicken (I did ours on the George Foreman, if you have one) or brown chicken in separate skillet until there is no pink in the middle. Add chicken to noodles and veggies. Pour Italian dressing over mixture to taste. Toss noodles and veggies in dressing until coated evenly.

Serve warm. Top with Parmesan cheese if you wanna!

Easy Pumpkin Spice Cookies

This is the perfect cookie recipe to make with the kids - thank you Screwed Up Texan! 3 ingredients, no messy eggs, very easy! And the cookies are actually fairly healthy - bonus!

I love pumpkin all year round, so Jeremiah and I made a double batch yesterday and they are delicious! I put some raw dough and baked cookies in the freezer - I will let you know how they come out later!

Check out the recipe here. Yum.

Chicken Marinara

This is one of Stephen's favorite meals. I've become pretty fond of it as well. Especially with some yummy garlic bread or breadsticks on the side.

This is what my plate looks like (sorry for the poor pictures - in a hurry to eat)...

And here is Stephen's plate.

He loves olives and Parmesan. I won't eat either.
And yet we still love each other :)

And here is the recipe. Enjoy.

Chicken Marinara

Ingredients

4 boneless skinless chicken breast halves (1 lb.)

2 cups sliced fresh mushrooms

3 garlic cloves, minced

1 tsp dried basil

1/2 tsp Italian seasoning

1 jar (28 oz.) meatless spaghetti sauce (I use Newman's Marinara - love it)

1/2 cup chicken broth

hot cooked spaghetti

In a nonstick skillet coasted with nonstick cooking spray, cook chicken for about 6 minutes on each side or until no longer pink; remove and keep warm.

Add mushrooms, garlic, basil and Italian seasoning to skillet; saute until mushrooms are tender. Stir in spaghetti sauce and broth. Add chicken; cover and simmer for 10 minutes or until heated through.

Serve over pasta.

Confessions: I often substitute canned mushrooms pieces and stems for the fresh mushrooms and garlic powder (or Tastefully Simple's Garlic Garlic) for the garlic cloves. This is one of those recipes where I don't even measure out the ingredients anymore! And it still turns out yummy!

Mexican Beef and Corn Bread Pie

Mexican Beef and Corn Bread Pie

Ingredients

Meat Mixture
1 pound lean ground turkey

½ - 1 cup of your favorite salsa (I used Wholly Salsa Mild)

½ package taco seasoning (I used McCormick’s 30% Less Sodium Taco Seasoning)
10-ounce package frozen whole-kernel corn

Corn Bread Mixture
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
Whites of 3 large eggs, lightly beaten
1/2 cup fat-free milk
1 tablespoon canola or corn oil

Preparation:

Preheat the oven to 400°F.

Heat a large heavy nonstick skillet over medium-high heat. Cook the turkey for 4 to 5 minutes, or until no longer pink, stirring occasionally.

Stir in the remaining meat mixture ingredients. Reduce the heat and simmer while you prepare the corn bread mixture.

In a medium bowl, stir together the cornmeal, flour, and baking powder, and sugar and salt if desired. In a small bowl, stir together the egg whites, milk, and oil. Pour into the dry mixture. Mix lightly to avoid overbeating- this is VERY important!

Spoon the meat mixture into a baking pan – I used a 9x13 pan but it would work well in a 10-inch square pan. It did NOT work well for me in an 8-inch square pan. Spoon the corn bread mixture over the meat; spread lightly to cover the surface.

Bake, uncovered, for 30 minutes, or until the corn bread is golden brown. Do not overcook!

FYI: My only complaint - the crust can get a little dry. Any suggestions?

Kabobs or kebabs?

However you spell it, they are yummy!

I marinated the meat all afternoon in Kraft's Asian Toasted Sesame Dressing & Marinade. So easy and excellent!

I think red and yellow peppers are beautiful.

I also added zucchini, mushrooms, and - my favorite - pineapple. The pineapple really completes it for me. And I convinced Stephen of the same. Small victory for me.

Yum.

Nice job with the grill Stephen. The best part - very little clean-up!

So how do you spell it?

Crockpot Brown Sugar Chicken

I saw this recipe sometime last year and knew I needed to try it. I finally got around to it last night. I was not disappointed. I thought it was excellent AND easy! Stephen thought it was ok, Jeremiah was being difficult about eating (what's new), and Joshua ate his fair share (big surprise).

I used four large frozen chicken breasts in a 4-qt crockpot. I cooked it on low for 8 1/2 hours. I always have a problem with chicken drying out in the crockpot, but not the case this time!

I served it over white rice with the "sauce" ladled over it. Then I shredded the extra and used it on a salad today.

The "Crockpot Lady" is done with her year of crockpotting, but all the recipes can still be found on her blog and she posts new ones every once in a while. Brown Sugar Chicken is definitely worth trying for your family!

Cake Mix Cookies

Delicious. Easy. Cheap.

What more could you ask for in a cookie?

This recipe has endless possibilities. In the past I have done lemon cake mix with powdered sugar sprinkled on top. I have also done white cake mix with vanilla extract which makes yummy sugar cookies. Today we did devil's food cake mix with mini-M&Ms- YUM!

The key is to stock up on cake mixes when they are on sale. I bought a bunch when they were on sale for 75 cents or less. Dessert does not come much cheaper!

I have heard this recipe from various sources, but this particular one comes from the Everyday Cheapskate, Mary Hunt.

Cake Mix Cookies

1 - 18 oz box of cake mix
1/2 cup oil
2 eggs
1 Tbsp. water
1-2 tsp any flavor of extract (optional)

Mix well with an electric mixer, roll into 1-inch balls, flatten onto a ungreased cookie sheet, and bake 8-10 minutes at 350.

**This cookie dough, once mixed, can be frozen for baking later. Just roll into a log, cover tightly with plastic wrap, and then slice what you need and bake!

Possible combinations:
*2 tsp mint extract + chocolate cake mix
*2 tsp lemon extract + yellow cake mix OR just a lemon cake mix - dust with powdered sugar when cool
*white chocolate chips + strawberry cake mix
*mini M&Ms + devil's food cake mix
*2 tsp vanilla extract + white cake mix = sugar cookies (maybe try with the confetti cake mix?)
*peanut butter chips + chocolate cake mix
*toffee bits + chocolate cake mix

Just the tip of the iceberg I'm sure! Let me know if you think of any other exciting combinations!