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August 2015

Cockpot BlackBerry Cobbler

Author: Sugar n’ Spice Gals

Recipe type: slow cooker dessert

INGREDIENTS

1 cup sugar
¾ cup Bisquick
2 eggs
5 oz. can of evaporated milk
2 tsp. vanilla
2 Tbsp. melted butter
4 Tbsp. sugar to sprinkle on top
3 cups blackberries (I used frozen)

INSTRUCTIONS

Mix sugar and Bisquick together. In a separate bowl blend the eggs, milk, vanilla and butter together.Stir into Bisquick mix. Blend well. Add blackberries.Spray a crock pot with Pam.Pour cobbler into crock pot and cover.Cook on low for 4-5 hours depending on your crock pot.Scoop into bowls and top with ice cream or whip cream!Enjoy some southern lovin!

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Pecan Pie Cookies

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Ingredients

Follow Spend With Pennies on Pinterest for more great recipes!

1 prepared single pie crust (homemade or purchased, I used Pillsbury)
2 tablespoons butter, melted
½ cup pecans, chopped
⅓ cup packed brown sugar
¼ cup corn syrup
2 eggs
⅛ teaspoon salt

Optional

¼ cup semi sweet or milk chocolate chip for decorating

Instructions

Preheat oven to 400 degrees.

In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.

Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about ⅛-1/4″ up on the edges. Spoon 1 tablespoon of the pecan mixture into each circle.

Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.

Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies. Cool until set.

Tater Tot Breakfast Casserole

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Ingredients:

6 eggs
2 packages of 10 oz sausage links
1 cup milk
16 oz Tater tots
2 1/2 cups shredded cheese (we used a cheddar and jack mix)
1/2 teaspoon of salt
1/2 teaspoon of pepper

Preheat oven to 350 degrees. Grease a 9 x 13 casserole dish. Brown sausage according to package directions and cut into bit sized pieces. Spread cooked and cut sausage onto greased casserole dish.

In a large bowl, beat together milk, eggs, salt and pepper. Cover the sausage in the casserole dish with the egg mixture.

Cover with one cup of cheese. If you will be serving this the next morning like I did, cover and refrigerate at this point. You will be performing the next steps in the morning. 

Spread 16 oz of tater tots on top of the cheese. 

Add the remainder of the cheese on top. 

Bake for 40 minutes at 350 degrees. This did not last long at my breakfast meeting. I was lucky to snatch up a piece and it was SO good. I will be making this again soon!

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STRAWBERRY CHEESECAKE CHIMICHANGAS

Ingredients

1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas
1 3/4 cups sliced strawberries, divided (or any other fruit you’d like)
1 Tablespoon cinnamon
Vegetable oil, for frying

Directions
In the bowl (or a stand mixer fitted with the paddle attachment) beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the Chimichangas until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer the chimichangas to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining chimichangas, returning the oil to 360ºF between batches.

Bacon Ranch Chicken Casserole

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What you need:

2lb chicken, cooked and cubed
1 box (10oz) Rotini noodles
7-8 slices of Bacon cooked and chopped up
3 cloves of garlic, minced
2 tbsp flour
1 cup of Milk (I used 2%)
3/4 cup of Ranch Dressing (I used Kraft)
3 tbsp of butter
2 cups of Mexican Cheese Blend
1 small can of Green Chile (I used Hatch Green Chile)

How to make Bacon Ranch Chicken Casserole

Cook your chicken thoroughly, I tossed it in the oven covered at 375 for 45 minutes, but time will vary depending on the size/thickness of your chicken.

During the last 10 minutes of the chicken cooking, make your bacon and make the noodles per directions on the package. Set both aside once done. Oh, and chop up your bacon.

Chop your chicken into bits.

chicken chopped

Mince your garlic cloves.

Preheat the oven to 350.

Frosted Zucchini Brownies

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Chocolate Frosting-

6 tablespoons unsweetened cocoa powder

¼ cup butter
2 cups confectioners sugar
½ cup milk (could use 1/4 c.)
½ teaspoon vanilla extract

½ cup canola oil
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour ( I used 2 C. of mygluten free flour blend
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups fresh zucchini (shredded)
½ cup chopped walnuts,optional

Pre-heat the oven to 350 degrees. 

To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl, with a mixer, blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture, allow to mix for a couple of minutes. Set in fridge to chill and set up more. Spread over cooled brownies, allow to set up (I placed mine in the fridge for a couple hours) then cut into squares. The longer these brownies sit, the thicker the frosting will become.

Grease and flour a 9×13 inch baking dish. (I lined with parchment)

In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. The batter will be dry and crumbly, don’t worry. Spread the mixture evenly into the prepared baking dish, lightly press.

Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool before frosting.

Slow-Cooked Sweet Potato Casserole    

Crockpot sweet potato casserole recipe with sweet potatoes and spices, and a crunchy pecan topping.

INGREDIENTS

6 cans (15oz) or 2-29oz + 1-15oz sweet potatoes, drained and mashed
1/2 cup butter, melted
4 tablespoons sugar
4 tablespoons light brown sugar, packed
1 tablespoon orange juice
4 eggs, beaten
1 cup milk
1 cup chopped pecans
1 cup light brown sugar, packed
4 tablespoons flour
4 tablespoons butter, melted

PREPARATION

Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 4 tablespoons granulated sugar, and 4 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.

Combine pecans, 1
cup brown sugar, flour, and 4 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours.

Chicken Breaston Stuffed with Pepper Jack Cheese and Spinach

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1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste

Lots of toothpicks (soaked in water for 5 minutes before using)

Directions
Preheat oven to 350F
Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.

This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional). Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through. Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into thick slices.

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