Monday, October 20, 2014

Slow Cooker Potato and Corn Chowder

  • Hey guys! This is Jenna, Beth's daughter, and I wanted to share a yummy yet easy soup recipe I made the other day. It was a somewhat Fall-ish day in Texas and it just felt like crockpot weather! I definitely would suggest throwing this in the crockpot one day. The house will smell great and it makes a tasty meal too! 
Slow Cooker Potato and Corn Chowder
  • Original Source

    • 24 ounces red potato, chopped (Jenna used regular peeled potatoes) 
    • 1 (16-ounce) package frozen corn 
    • 1/2 cups onion, chopped
    • 3 tablespoons all-purpose flour 
    • 6 cups chicken stock 
    • 1 teaspoon dried thyme 
    • 1 teaspoon dried oregano 
    • 1/2 teaspoon garlic powder 
    • 1/2 teaspoon onion powder 
    • Kosher salt and freshly ground black pepper, to taste 
    • 2 tablespoons unsalted butter 
    • 1/4 cup heavy cream
     
    • Place potatoes, corn and onion Into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste. 
    • Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in butter and heavy cream. 
    • Serve immediately.
     

    Sunday, October 19, 2014

    Carne Asada Steak Taco with Chipotle Aioli Sauce

    It's Jenna again! I am convinced I could eat Mexican food every day and never get sick of it. (That and Chick-fil-a...but anyways!). I came across this recipe on Pinterest the other day and the Chipotle Aioli intrigued me. It was super tasty and the whole recipe did not disappoint! 

    Carne Asada Steak Taco with Chipotle Aioli Sauce 
    Six Sisters' Stuff

    Steak Tacos:
    2 lbs flank steak or London Broil steak, thinly sliced
    1 cup salsa (Jenna pureed this)
    1 (10 oz) can diced tomatoes with green chilis (I used Rotel) (Jenna pureed this)

    1/2 onion, sliced
    1 teaspoon cumin
    1 teaspoon chili powder
    flour or corn tortillas
    favorite taco toppings (tomatoes, avocadoes, onions, lettuce, etc)
    Chipotle Aioli:
    6 tablespoons mayonnaise
    2 teaspoons chopped chipotle chiles in adobo (I found a small can on the Mexican food aisle at the grocery store)
    2 tablespoons chopped fresh cilantro
    1 teaspoon minced garlic
    1/2 teaspoon cumin
    4 teaspoons fresh lime juice
    salt and pepper, to taste

    Spray slow cooker with non-stick cooking spray. (Jenna used a slow cooker liner...great invention!) Place sliced steak and onions in the bottom. Pour salsa, diced tomatoes, cumin, and chili powder on top. Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.

    While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth, place in refrigerator! When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.Makes about 6 servings (depending on the size of your tortillas and how much meat you put on each one).

    Saturday, October 18, 2014

    Banana Oat Greek Yogurt Muffins

     
    I had all the ingredients to make these.  I am glad I did.  They are quite tasty.  See my changes in bold in the recipe.
    Banana Oat Greek Yogurt Muffins
     
    Yields: 12 muffins

    1 cup plain Greek yogurt
    2 ripe bananas
    2 eggs
    2 cups rolled oats (old fashioned or quick)
    ¼ cup brown sugar  Beth used Splenda
    1½ tsp. baking powder
    ½ tsp. baking soda
    ½ cup chocolate chips, mini or regular

    Preheat oven to 400F and prepare a muffin pan by spraying cavities with cooking spray or lining them with paper liners**. Set aside.

    Add all ingredients except for chocolate chips to a blender or food processor and process on high until oats are broken down and batter is smooth and creamy.(Beth processed the oats to a fine powder and THEN added the rest) Stir in chocolate chips by hand.

    Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Optional: sprinkle a few chocolate chips over the top of each muffin.

    Bake for 15-20 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.

    Notes
    ** If using paper liners, you'll want to spray them with cooking spray as well, since the lack of oil in these muffins could make them stick to the liners after baking.

    Friday, October 17, 2014

    Shortbread Toffee Cookie Bars


    I made these for Financial Peace class.  Jenna gave them a taste test and a thumbs up!  They were super easy to put together, too.
    Shortbread Toffee Cookie Bars
    adapted from http://cookiesandcups.com

    Shortbread Crust

    3/4 cup butter, room temperature
    3/4 cup light brown sugar
    1 1/2 cups flour

    Filling

    1 can sweetened condensed milk
    2 Tbsp butter

    Topping

    2 cups milk chocolate chips
    1 bag Toffee Bits


    Preheat oven to 350°

    Line a 9x13 pan with foil and spray lightly with nonstick spray.

    Shortbread Crust
    Beat butter and sugar together until combined, 1-2 minutes.

    Mix in flour. Mixture will be slightly dry. Press into prepared pan. Bake for 15 minutes until lightly golden. Remove from oven and allow to cool slightly.

    Filling In a small saucepan heat sweetened condensed milk and butter together until butter is smooth. Pour over shortbread crust. Bake 12-15 minutes until filling is bubbly and browned. It will almost take on a light caramel appearance. Remove from oven

    Topping
    Immediately sprinkle milk chips on top of filling when it comes out of the oven. Place back in oven for 2 minutes until chips are shiny and soft. Carefully spread the chips over the filling with an off-set spatula. 
    Sprinkle with toffee bits, pressing into milk chocolate. Allow to cool completely before cutting into squares.

    Notes
    You can place these in the refrigerator to help speed up the cooling process. I allowed mine to cool at room temperature, though, over night before I sliced and served.

     

    Thursday, October 16, 2014

    Crockpot Chicken and Rice with Black Beans

    I put this together one day at 1:30(on high) and it was perfect at 5 pm!  After reading some reviews, I added a packet or taco seasoning to this.  We served it with sour cream and taco sauce.  Jenna and I really liked this.
    Crockpot Chicken and Rice with Black Beans
     
    Cook Time: 3-4 hours (on high); 7-8 hours (on low)
    4 boneless skinless chicken breasts, cubed
    2 Tbsp. smoked paprika
    1  medium onion, diced
    2 cups cooked brown rice
    1 can black beans, drained and rinsed
    1 cup corn, (Beth used frozen)
    1 can cream of chicken soup
    1 cup heavy cream or 2% milk
    1 cup shredded cheddar cheese
    Salt and pepper, to taste
    **Taco seasoning--1 serving-Beth's addition
    1. Sprinkle chicken breasts with smoked paprika and place in crockpot.
    2. Add remaining ingredients and cook on low for 7-8 hours or high for 3-4 hours
     

    Wednesday, October 15, 2014

    Caramel Cookie Butter Bars

    Since we 'discovered' cookie butter at a Trader Joe's near us, we can't seem to get enough of it. I made this recipe for our Financial Peace class and then took some to the teachers at school. I got a thumbs up from our PE Coach! These are rich, so a small piece is all you need!


    Caramel Cookie Butter Bars
    http://www.lovefromtheoven.com

    1/2 cup butter
    3/4 cups brown sugar
    3/4 cups sugar
    1/2 cup cookie butter
    1/4 cup caramel sauce (ice cream sundae topping works great)
    1 tsp vanilla extract
    2 large eggs
    2 1/4 cups all purpose flour
    1 tsp baking powder
    1/4 tsp baking soda
    1/2 tsp salt
    1 cup chocolate chips or chunks
    Optional: extra caramel sauce, approximately 1/2 cup
    Optional: sea salt to taste for adding to the top, approximately 2 tsp (again, this is to taste!)


    Preheat oven to 350 degrees F.

    Line an 8x8" square pan with foil (this makes for the easiest clean up) and spray lightly with cooking spray.

    In a large sauce pan, over low to medium heat, melt butter with sugar and brown sugar, stirring well until butter is melted and all ingredients are well combined. Remove from heat and allow to cool (at least 10-15 minutes is ideal).

    In a large bowl, combine flour, baking powder, baking soda and salt.

    Once butter and sugar mixture has cooled slightly (it's okay if it's still slightly warm, but you do not want it hot, or you risk cooking your eggs in it!), add in cookie butter and stir well to combine. Add in caramel sauce and stir well to combine. Add in vanilla, stir well to combine. The mixture may be thick and crumbly, that's okay. Add in eggs and stir well.

    Pour wet mixture into dry mixture and stir to combine. Mix in chocolate chips. The mixture may be thick, so you will more press it into your pan than pour it into your pan.

    Bake at 350 degrees for 20-25 minutes. Remove from oven.

    If using extra caramel on top, use a knife, fork or even straw to create some small holes in the surface of your bars. Pour caramel sauce over the bars, focusing on getting the caramel sauce poured over the holes you have poked, which will allow it to melt into the bars and not just remain on top. Sprinkle with sea salt.

    Beth's notes:  I doubled this recipe and used a 9 x 13 pan.  It had to bake 45 minutes.

    ly settle into the bars. Serve and enjoy!





    Tuesday, October 14, 2014

    Chicken Cordon Bleu Soup

    My sister, Karen, said she was making this soup last weekend. I got the recipe and tried it myself. DELICIOUS! Comfort food to the max--although I did use fat free half and half!

    Chicken Cordon Bleu Soup
    http://www.chef-in-training.com 

    ¼ cup butter
    ¼ cup flour
    2½ cups half and half
    2½ cups milk
    1 Tablespoon chicken base, or two chicken bouillon cubes crushed
    8 oz. cream cheese, softened
    2½ cups chopped rotisserie chicken (Beth used 2 breasts, cooked and chopped)
    1/2 cooked and crumbled bacon
    1 c cubed ham
    2 cups grated Swiss cheese(Beth used 10 slices)

    In a large saucepan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese.

    While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted.