Mexican Crockpot Chicken

This recipe goes way back - all the way to last Tuesday when I first tried it. I pulled it from some other food blog, but I think it originally came from here. It was a crazy, busy day so thank goodness this made it in the crockpot AND bonus that all my kids really liked it. For dinner, we ate it over rice. Then I had it in a burrito for lunch the next day. Super easy with ingredients I usually have on hand.

4-5 chicken breasts
1 jar salsa (I used half)
1 can black beans
1 can corn, drained
8 oz. cream cheese (I used half)

Put first four ingredients in crockpot on low for 4-6 hours and then add cream cheeese about an hour before serving. (I actually added it at the end and just let it melt in while I mixed it.) Mix well, shred up chicken, and serve over rice. Feeds a family of five nicely.

Overnight French Toast

A friend shared this recipe with me. It is easy to make the night before, and pop in the oven the next morning. The only problem is making sure you get up early enough to bake it since it takes about an hour and 15 minutes!

2 cups brown sugar
1 cup butter
2 teaspoons cinnamon
18 slices Italian or French bread
3 cups milk
6 eggs
1/3 cup sugar
2 teaspoons vanilla

Melt brown sugar, butter, and cinnamon in saucepan. Lay some of the bread slices in bottom of a well greased 9x13 pan. Drizzle part of the butter mixture over the bread, add more bread, repeating to make 3 layers, ending with the drizzle mixture. Mix the remaining ingredients, and pour over the bread. Cover with foil and refrigerate overnight. Bake at 350 for 1 hour covered, then 15 minutes uncovered. I found I had to bake it a little longer, but remember, it is supposed to be moist and not dry looking. It's so sweet, you don't need to use butter or syrup. And it tastes delcious re-heated or cold, too, if there's any left for later!! This recipe is so easy and delicious, (if you like sweets for breakfast). It tastes like a giant cinnamon roll! It smells so good baking, you'll want to get up early in the morning just to taste it!!

Black Bottom Cupcakes

I first saw this recipe years ago in a Sunset magazine. This is Brent's favorite chocolate treat.

Preheat oven to 350. Line 16 muffin pans with paper liners.

In a medium bowl, beat until smooth:
8 ounces cream cheese, softened
1/3 cup sugar

Add and beat until smooth:
1 large egg

Stir in:
1 cup semisweet chocolate chips
1/2 cup chopped nuts, optional

Set aside.

Whisk together thoroughly in a large bowl:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Add:
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla

Stir with a rubber spatula just until smooth. Fill lined mufin cups about half full. Place a heaping tablespoon of cream cheese mixture into the center of each. Bake until a toothpick inserted into the cakey part of a cupcake comes out clean, 20 to 25 minutes. Remove from pan and let cool completely.

Whole Wheat Sugar Cookies

I came across this recipe through a blog.  At first I was skeptical but they were amazing.  I made them for ward prayer (my favorite calling ever...not) and they were a hit.  One person described them as "better than Lofthouse."

Check out the recipe at Inspiring Creations.

 

Vanilla Syrup

This recipe is a favorite from my days in sorority at the U and comes from my advisor Rosemary Wixom (the new General Primary President).

1 cup sugar

1/2 cup buttermilk

1/4 cup butter

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Combine all ingredients except vanilla in large saucepan (it might boil over).  Bring to a boil.  Boil 1 minute.  Remove from heat and add vanilla.

Caramel Sauce for Apples

This is one of my many recipes from the family I was a nanny for. Becky's family is a fan:)

1/2 cup white sugar

1/2 cup brown sugar

8 ounces cream cheese

Heath bits

Apples or pears

         Combine white and brown sugars with cream cheese and Heath bits.  Then cut and core apples or pears just before serving.  Assemble on a tray and serve with caramel sauce.

Cranberry Salsa

 One of my roommates shared this recipe with me.  It has been a favorite at Thanksgiving and Christmas dinners.

12 oz. fresh cranberries

3/4 cup sugar

1 medium jalepeno, remove seeds

1 green onion

1-2 T fresh cilantro

1/4 t cumin

Place in food processor.  Process until coarsely chopped.  Refrigerate overnight.  Serve over cream cheese with crackers.