Category Archives: Make Ahead of Time

Sweet Pumpkin Dip

This is a great dip for fall parties. It’s delicious served with toasted pita, toasted bagel bites, vanilla wafers, graham crackers, apple slices and ginger snaps.

1 pkg. (8 oz. each) cream cheese, softened
2 cans (15 oz.) pumpkin puree
4 cups powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Dippers: pita, ginger snaps, graham crackers, toasted mini-bagels, vanilla wafers, apple slices

In a large bowl, beat cream cheese and powdered sugar together until well blended. Stir in the remaining ingredients. Refrigerate in an airtight container.

What did the family think? We had this as a sample at the grocery store and luckily they had the recipes available to go with it because we all loved it.

Where did this recipe come from? our grocery store

Photo from Land o’ Lakes

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Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Make Ahead of Time, Six Ingredients or Less, Vegetarian

No Bake Berry Cream Cheese Tarts

My mother-in-law sent me this recipe before the 4th of July. Yes, this would have been a perfect dessert for the 4th, but we were out of town. I meant to make it last week, but the berries kept getting eaten before I could make the dessert. So, I finally got around to making this last night…we had all of the ingredients AND the family LOVED this! It only made four and there are four of us. The kids wanted to eat mine. Sorry…I am not handing over anything that involves cream cheese and berries.

Ingredients:
4 whole graham crackers (8 squares)
4 ounces cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon vanilla
1 tablespoon powdered sugar
2 cups mixed berries: raspberries, strawberries and/or blueberries

Instructions:
Finely crush graham crackers and divide crumbs among four small bowls. I used ramekins.

In a small bowl, mix cream cheese, sour cream, vanilla, and confectioners’ sugar with a whisk.

Put mixture on top of graham cracker crumbs. Top with berries.

Refrigerate for at least two hours before serving.

What did the family think? We all loved it! Hubby actually hasn’t eaten his yet and he better hurry up or it’s going to be GONE.

Where did this recipe come from? KU Med Center

photo from KU Med Center

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Filed under After School Snacks, Definitely Making it Again, Desserts, Easy, Everybody Ate It, Make Ahead of Time, Six Ingredients or Less, Vegetarian

CrockPot Thai Chicken Thighs

We love Thai food in our house. Hubby likes it for the heat and the boys like it because it often involves peanuts or peanut butter.

Ingredients:

4-6 chicken thighs bone in or out (take off skin)
1 16 oz jar salsa (no beans or corn in it, medium)
1/3 cup natural creamy peanut butter
1 1/4 tsp. ground ginger
2 T fresh lime juice
1 1/2 T soy sauce
Crushed peanuts, garnish

Instructions:
Mix all ingredients together and pour over chicken in CrockPot.

Cook on low for 6-8 hours or high for 4-6 hours.

Serve over rice and sprinkle with crushed peanuts.

What did the family think? Hubby and I liked it. I am not a huge fan of chicken from the CrockPot, but this was good. I would have liked it better if it had been a little spicier. Next time I might add some Rooster sauce or chili peppers to kick up the notch a little or maybe use spicier salsa.

Where did this recipe come from? I got it from Crockin’ Girls’ Facebook page.

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Filed under Chicken, Make Ahead of Time, Six Ingredients or Less, Super Easy to Make

Rosemary Ranch Grilled Chicken

This was a huge hit in our house and was easy to prepare. You just have to remember to start marinating it in the morning…that’s the hardest part of the whole thing.

Ingredients:
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon dried rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
4 skinless, boneless chicken breast halves

Instructions:
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.

Pound chicken breast to 1/4″ thickness. Place chicken in the gallon size ziplock bag, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours (all day).

Preheat the grill for medium-high heat. Grill chicken for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

What did the family think? So tasty and full of flavor…all of that marinating is worth it. Our youngest didn’t even attempt to try it because it’s chicken. He doesn’t do chicken. Period.

Where did this recipe come from? I got it from Plain Chicken and they got it from Allrecipes.

photo from Plain Chicken

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Filed under Chicken, Definitely Making it Again, Easy, Make Ahead of Time

Nutty Cashew Granola

I have been on a homemade granola kick ever since I tried this recipe and realized that homemade granola is a lot easier than I thought it would be. I like the nuttiness of this one. The only thing I think it’s missing is some raisins, but that’s easily fixed.

Ingredients:
3 1/2 cups rolled oats
1 cup sliced almonds
1 cup cashew pieces
1 cup unsweetened shredded coconut
1/2 cup sunflower seeds
1/2 cup pumpkin seeds (pepitas)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon grated or ground nutmeg
6 tablespoons unsalted butter
1/2 cup honey
2 teaspoons vanilla extract
Also need – parchment paper

Instructions:
Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.

Mix the dry oats, almonds, cashews, coconut, seeds and spices together in a large mixing bowl.

Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.

Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.

Spread mixture onto prepared pan in one even layer. Bake for 75 minutes. Stir every 20 minutes or so while it’s baking.

Store in air tight container at room temperature for up to 2 weeks.

What did the family think? I am pretty much the only granola eater in our house

Did I change anything? I added some raisins after it was done baking, but it’s good without the raisins, too.

Where did this recipe come from? 100 Days of Real Food

photo from Etsy

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Make Ahead of Time, Vegetarian

Easy Slow Cooker Refried Beans

These are super easy, healthy and were a wonderful addition to our taco dinner last night, but (full disclosure here) my house smelled like an onion factory exploded in it and we could smell it before we even got in the garage. I don’t know if I had a super stinky onion or if that’s just what you get when you throw a whole onion in the CrockPot. Ignore the smell, enjoy your beans and then light a candle to get the stink out.

Ingredients:
1 onion, peeled and halved
2 cups dry pinto beans, rinsed
½ fresh jalapeno or other hot pepper, seeded and chopped
2 cloves garlic, minced
¾ teaspoons salt
½ teaspoon black pepper
One big pinch of cumin
6 cups water

Instructions:
Combine all ingredients in slow cooker.

Cook on high for 8 hours or overnight while you are sleeping.

When done cooking, remove the bigger onion chunks and drain the excess liquid.

Mash remaining beans with a potato masher or the backside of a wooden spoon.

What did the family think? Hubby and I liked them and there were enough for leftovers for the next day for lunch, too. Our kids aren’t huge refried bean fans, so they weren’t a hit with them. I would like to note though that when our youngest was little we had to practically restrain him from literally licking his plate clean when we would have refried beans. Somewhere around the age of three he decided refried beans weren’t for him

Where did this recipe come from? I got it from 100 Days of Real Food and she got it from Allrecipes

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Filed under Definitely Making it Again, Easy, Lent, Make Ahead of Time, Mexican, Side Dish, Super Easy to Make, Vegetarian

CrockPot Macaroni and Cheese

Full disclosure…this is NOT health food. As I was making this I was thinking to myself that this might be something that Paula Dean might make…butter, cheese, milk…and oh so good. Also, just a heads up, this makes a lot of mac and cheese.

Ingredients:
1 (16 oz.) pkg. macaroni
1 tablespoon vegetable oil
1 (13 oz.) can evaporated milk
1 1/2 cups milk
1 teaspoon salt
4 cups shredded sharp Cheddar cheese
1/2 cup melted butter

Instructions:
Cook macaroni following package directions. Drain well.

Grease bottom and sides of 3 1/2 to 5-quart crockpot.

Toss hot macaroni in slow cooker with the vegetable oil then add all remaining ingredients. Stir gently to combine then cover and cook on LOW for 3 to 4 hours, stirring occasionally.

What did the family think? Yum!

Where did this recipe come from About.com

photo from About.com

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Filed under Easy, Everybody Ate It, Lent, Make Ahead of Time, Side Dish, Super Easy to Make, Vegetarian

Slow Cooker Tikka Masala

We love Indian food in our house, even the kids, so I knew this would be a hit. I think my favorite thing about this whole recipe though (besides the awesome aroma that fills your house as it cooks) was the crunchy cool contrast of the cucumbers. Yum!

Ingredients:
1 15-ounce can crushed tomatoes
1 medium onion, chopped
2 cloves garlic chopped
2 T tomato paste
2 teaspoons garam masala (or you can make your own by combining 1/2 teaspoon cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon coriander, 1/4 teaspoon black pepper, 1/8 teaspoon ground cloves, 1/8 teaspoon nutmeg, and a dash of cayenne)
1-1/2 pounds boneless, skinless chicken thighs
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh cilantro leaves
1 Tablespoon fresh lemon juice
1 cup basmati rice (or other long-grain white rice-I used arborio)
Salt and pepper
1/2 cup heavy cream (optional)

Instructions:
Combine tomatoes, onion, garlic, tomato paste, garam masala, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a 4- to 6-quart slow cooker. Place the chicken on top of the veggies, cover and cook until the chicken is tender (low for 7 to 8 hours or high 3 to 4 hours).

In a small bowl, toss the cucumber and cilantro with lemon juice and 1/4 teaspoon each salt and pepper. Cover and refrigerate.

Twenty minutes before serving, cook the rice according to package directions.

Just before serving, stir the cream (if using) into the chicken tikka masala. Serve over rice with the cucumber relish on the side.

What did the family think? I would have liked for it to have been a little more spicy. Hubby and I liked it though, we just wanted it to have more vavoom. Our oldest tried it, but he’s not a big fan of dark meat.

Where did this recipe come from? I got it from Half-Assed Kitchen and they got it from Real Simple

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Filed under Chicken, Make Ahead of Time, Super Easy to Make

CrockPot Salsa Verde Burrito Bowls

These are so good, so easy and so versatile. Hopefully everyone in your family will be able to find something in these that they like. Isn’t it awesome when that happens? 🙂

Ingredients:
2-3 lb pork loin roast
2 jars (8 oz each) Mexican salsa verde sauce
Pinto beans or black beans
Rice
Cilantro
Shredded cheese (Mexican blend or cheddar)
Salsa
Guacamole
Sour cream

Instructions:
Pour salsa verde in slow cooker. Add two salsa jars of water to slow cooker. Place pork roast on top. Cook on low for 6-8 hours (or high for 4-5). About one hour before you plan to serve roast, shred with two forks.

Prepare rice according to package directions.

To assemble burrito bowls: Scoop a spoonful of rice into bowl, top with cilantro, beans, pork, salsa, guacamole, sour cream or whatever else you would normally put on your Mexican food.

What did the family think? Everyone in our house who is into eating something that’s not pasta loved it. In other words, our youngest was not into it, but I am SO TIRED of telling you that. Also, he does eat. I promise. And not just candy.

Where did this recipe come from? Cozi.com

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Filed under Definitely Making it Again, Easy, Make Ahead of Time, Mexican, Pork

Slow Roasted CrockPot Chicken

I have several roasted chicken recipes on this blog, but this one is a little different. First of all, anything with butter rubbed all over the top is going to be good and I love how it comes out all crispy and golden after being broiled in the oven for just a few minutes at the end.

Ingredients:
1 whole roasting chicken (3 1/2 – 4 1/2 pounds)
1 large onion, chopped
1 pound baby Yukon Gold potatoes
4 whole peeled carrots, chopped
1 whole lemon (reserve zest)
4 Tablespoons room temperature butter
2 cloves minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons salt
1 teaspoon freshly ground pepper

Instructions:
Place onions, potatoes, and carrots in the bottom of the slow cooker. Season with salt and pepper.

Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.

In a small bowl, combine butter, garlic, rosemary, thyme, and lemon zest. Season with salt and pepper.

Cover the chicken with the butter mixture. Season with salt and pepper.

Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 160 degrees in the leg and the juices run clear.

Take the chicken out of the slow cooker and place in an oven proof 9×13 pan. Brown the chicken under the broiler for 4 to 5 minutes or until the skin is brown and crispy.

What did the family think? 3/4 of us liked it. 1/4 of the family just doesn’t do chicken. Period. He tried it though (drowned in ketchup).

Did I change anything? I used dried herbs instead of fresh. It turned out great. I just didn’t use as much.

Where did this recipe come from? Tablespoon.com

photo from Tablespoon.com

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Filed under Chicken, Definitely Making it Again, Easy, Make Ahead of Time, Super Easy to Make