Crockpot Pineapple Chicken

Crockpot Pineapple Chicken

6 boneless, skinless chicken breasts halves
Dash of pepper
Paprika to taste
20 ounce pineapple chunks in juice
2 TBSP Dijon mustard
2 TBSP soy sauce
1 clove garlic, minced

Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprkia. In a small bowl, combine pineapple, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH for 3-4 hours.

REVIEW:
So this is going to be a little funny on my end. I thought that this recipe was really good, but felt that it could have used a little more juice (or water) for the chicken. The chicken was just on the dry side when I made it, but as I am typing the recipe out, it said not to drain the pineapple, and I did (mistakenly!). So if you follow the actual recipe, I bet this will turn out just right for you!!!

Salsa Chicken

Salsa Chicken

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

REVIEW:
This was an easy recipe (like all of the ones I try!). It was good and simple. Nothing to die for, but it is something I will still do in the future.

Shredded Kalua Pork

Shredded Kalua Pork

3-4 pounds pork roast
1-2 tablespoons Hawaiian salt or Kosher salt
1/4 c. liquid smoke
1 c. cup water (you can also use beef or chicken broth)
4 washed ti leaves (if ti leaves aren't available or you don't know what they are, no worries-- it is still great without them. They just add a cool local Hawaiian element to the dish)

Line bottom of crockpot with 2 ti leaves (if you have them). Rub pork generously with salt, pour on liquid smoke then place on ti leaves (or in the crockpot). Add water. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot. Cover and cook on low for 8-10 hours. Garnish with chopped cilantro. Serve with rice and coleslaw.

REVIEW:
First of all, sorry for the delay in posting... this time of year has caught up with me too! Now, with this recipe, I didn't have the ti leaves, but it still turned out fabulous!! We really enjoyed this recipe. I also spiced things up a bit by making Cafe Rio's cilantro lime rice and serving that instead of the plain white rice. I think that made such a great variation to the flavor! If you need that recipe for the rice, let me know!!

Caramel Rice Krispy Treats

Caramel Rice Krispy Treats

2 cups brown sugar
2 sticks butter
1 3/4 cup karo syrup
1 can sweetened condensed milk
18 oz. rice krispies

Boil brown sugar, butter, and karo syrup for 3 minutes and remove from heat. Add can of sweetened condensed milk. Boil 3 minutes. Pour over rice krispies and mix.

REVIEW:
This is the way to do rice krispy treats!! They are so yummy and perfect for holiday treats (great neighbor/friend gifts!). This recipe did make a lot... I got 2 9x13 pans from this... so if you are making it just for yourself, you'd better be hungry! Otherwise, perfect for parties or gifts!!

Mexican Lasagna

Mexican Lasagna

1 lb. ground beef
1 jar spaghetti sauce 24-26 oz.
16 oz. Cottage cheese
1 egg
½ pound grated Mozzarella cheese
½ pound grated cheddar cheese
½ cup parmesan cheese
1 package flour tortilla shells

Brown hamburger in a pan and drain well. Combine with the spaghetti sauce. In large bowl combine beaten egg, and all the cheeses. Save a little of the Mozzarella and cheddar for the topping.
Put a layer of the tortilla shells in a 9x13 pan. Tear them to fill in all the spaces. Then add a layer of sauce and a layer of cheese. Repeat several times ending with the sauce and a topping of the grated cheese. Bake 30 minutes at 350 degrees. Serve hot. On your individual plates top with lettuce, tomatoes, sour cream and chopped olives as desired.

REVIEW:
I didn't really know what to expect when I made this. At first I thought it was going to taste just like regular lasagna, but it was a great combo of Mexican and Italian! I didn't have the full amount of cheese (1/2 pound of each), but it was still plenty without that much. We really liked this recipe and will definitely make it again!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

2 spice cake mixes
1 large can of pumpkin
1 bag of chocolate chips

Mix all ingredients together in a large bowl. Bake at 375 degrees for 10-12 minutes. Makes approximately 4 dozen.

REVIEW:
The things you are always looking for in a recipe are right here! This is easy, yummy, quick, festive, and oh ya, EASY!!! This has to be the best recipe. Thanks to Brittney!

Caramel Apple Cider

Caramel Apple Cider

8 oz. Tree Top Apple Juice
1 TBSP caramel
1/2 tsp. to 1 tsp. cinnamon
Whipped Cream

Combine and heat the apple juice, caramel, and cinnamon. Top with whipped cream. Sprinkle with cinnamon for added flavor and presentation. You could also use a cinnamon stick for presentation also.


Caramel Apple Cider

Stephens Cinnamon Apple Cider
1 TBSP caramel
Whipped Cream

Heat the cider according to directions. Mix the caramel in. Top with whipped cream and sprinkle with cinnamon. Use a cinnamon stick for presentation and flavor.

REVIEW:
So this week was a little different. I made up these recipes this week, so I thought it might be nice to try a taste test to see which direction to go. The biggest difference between the two was that the apple juice recipe had a very distinct apple flavor compared to the cinnamon apple cider recipe. After trying both drinks, the apple cider could have used a little more caramel... and a little more flavor to be honest. Jared and I both agreed that the apple juice recipe was the better of the two, hands down!