Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup
1 onion, diced
1 (16 0z) can chili beans
1 (15 oz) can black beans
1 (15 oz) can whole kernel corn, drained
1 98 oz) can tomato sauce
1 (12 0z) favorite beer ( can substitute 12 oz of chicken stock or broth)
2 (10 oz) cans diced tomatoes with green chilies, undrained
1 (1.25 oz) pkg taco seasoning
Chicken ~ I use leftover chicken breasts or rotisserie, but also have taken 3 chicken breasts and added them to the pot at the beginning, then taken it out 2 hours before it is done and shredded it and put it back in.
Dice onion and place it in the pot with the beans, corn, tomato sauce, beer and diced tomatoes. Add taco seasoning and stir to blend fully.
If you want to use chicken breasts then add them now and cook on low for 5 hours, then shred and add back in. Cook for 2 more hours.
If using cooked, leftover chicken, add to pot and cook on low for 3 -4 hours or high for 2-3 hours.
Serve hot with Tortilla chips, shredded cheeses, sour cream olives, etc…if desired.
From the kitchen of the lovely Melissa Hareland Pickar

Easy Beer Cheese Soup

Easy Beer Cheese Soup
A quick and easy warm meal!
• ½ c butter
• 4 c chicken broth
• ¼ c chives
• 16 oz jar Cheez Whiz
• 1 tsp worchestire
• 1 c flour
• 1½ c half and half
• 1 can of your favorite beer
• Cream butter and flour on low heat for 1 minute. Add remaining ingredients to pot. Cook together, stirring occasionaly for 15 - 20 min.
• *Best to use a non-stick pot.

Mini BBQ Meatloaves
Quick and easy comfort food that we would whip up with mashed potatos and corn on a frenzied evening.
• 1 box stuffing mix
• 2 lbs ground beef
• 1 c water
• salt and pepper
• garlic powder
• BBQ sauce
• shredded cheese of choice
• Mix the stuffing, water, and seasonings into the ground beef. Fill greased muffin tin with the beef mixture. Press down in the middle of each to form a well. Pour BBQ sauce into each well. Bake at 350° for 35-40 min. The last 5 min of baking sprinkle with desired cheese and allow to melt.
Variations to this recipe that we have also enjoyed are:
• 1) Add Italian seasoning and spaghetti sauce in place of the garlic powder and BBQ sauce. Top with mozzarella cheese.
• 2) Add chili powder and salsa in place of the garlic powder and BBQ sauce. Top with shredded mexican or taco blend cheeses.
From the kitchen of the lovely Melissa Hareland Pickar

Artichoke Cheese Dip

Artichoke Cheese Dip
**Excellent on a cool night with family or friends over.
1 15oz can artichoke hearts in water, drained and chopped
12 oz mozzarella cheese, shredded
1 c real mayonaise
1 c parmesan cheese, shredded
½ tsp minced garlic
1 tsp chives or 1 green onion, chopped
1 tsp lemon juice
Mix all ingredients together well. Put in a baking dish and bake at 325° for about 45 min. Serve warm with crackers or crusty breads.

Chocolate Sin Bars
1 c light corn syrup
1 c brown sugar
2 c peanut butter
4 c rice krispies
2 sticks of butter
1 small pkg vanilla or cheesecake pudding
3 Tbsp milk
2 c powdered sugar
1 c chocolate chips
Melt together syrup, brown sugar, and peanut butter. Add rice krispies and flatten into a greased 10X15X1 cookie sheet/pan. Let this cool. Meanwhile, in a saucepan, combine 1 stick of butter and the milk. Mix the pudding and powdered sugar together. Then add to the butter/milk mixture when it’s melted. When it begins to thicken slightly, pour the mixture over the first layer. Let cool. Melt the chocolate chips with the other stick of butter. When fully melted, pour over the pudding mixture. Allow to cool and harden completely. Cut into squares and ENJOY!
Recipe from the kitchen of the lovely Melissa Hareland Pickar

Bourbon Chicken

Bourbon Chicken ~Sho

Ingredients

6 skinless, boneless chicken breast halves
1/2 teaspoon ground ginger
2 ounces soy sauce
1 tablespoon dried minced onion
1/4 cup packed brown sugar
3 tablespoons bourbon
1/4 teaspoon garlic powder


Directions

Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.

Preheat oven to 325 degrees F (165 degrees C).

Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear

From Admin Sho

Cabbage Casserole

Cabbage Casserole ~Sho

Ingredients

* 1 large head cabbage, shredded (about 12 cups)
* 1 lb ground beef
* 1 onion, chopped
* 1 tbsp butter
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 8 ounces process cheese (Velveeta), cubed
* Salt and pepper to taste
* 1/4 cup dry bread crumbs

Directions

1. Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute hamburger and onion until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper.
2. Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole.
3. Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.

From Admin Sho

Chicken and Biscuit Casserole

{Chicken and Biscuit Casserole}

Ingredients

* 1/4 cup butter
* 2 cloves garlic, minced
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/2 cup chopped baby carrots
* 1/2 cup fresh green beans
* 1/2 cup sugar snap peas
* 1/2 cup all-purpose flour
* 2 teaspoons white sugar
* 1 teaspoon salt
* 1 teaspoon dried basil
* 1/2 teaspoon ground black pepper
* 4 cups chicken broth
* 4 cups diced, cooked chicken meat

* 2 cups buttermilk baking mix
* 2 teaspoons dried basil
* 2/3 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, carrots, green beans and peas in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, then reduce heat. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
4. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.
From Admin Sho

Flag Cheese Spread

LOVE THIS!!! so cute and sooooo simple.

{Ingredients}

1- Philadelphia Cream Cheese softened. 8oz (you can use low fat if you'd like)

2- Blended Cheese

3- CHUNKY salsa

4- pitted and sliced black olives

Take the softened  cream cheese and flatten it out. Make sure to keep the rectangle shape.

Drain the olives and Make the square in the upper left hand corner.

Try your best to drain the salsa of all the juice or it will run. Mine did some but not too bad. Take a small spoon to make the lines straight.

WAA-LAAAA~ Simple and cute. I didnt get a picture of it but you spread the cheese around the outside of it. Serve it chilled with crackers! DELICIOUS! and a huge hit at the office party!

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Red White and Blue Fruit Kabobs

These are great for the Fourth of July. I made them for my office party and two family parties so I've been a busy little beaver. But these are fantasic and adorable.

I didnt get an ingredience picture :( sorry

{Ingredience}

1-Kabob sticks (i got the small ones but you can get whatever size.)

2- Blue sugar sprinkles.

3- red sugar sprinkles

4- Large marshmellows

5- Rasberries (or strawberries)

6- blueberries

I did the marshmellows first. first get three bowls. Put red sprinkles in one, Water in one, and Blue sprinkles in the last.

take a marshmellow and dip the bottom 1/3 in water.

dip the wet end into the sprinkles.

flip it over and dip the other 1/3 in the water again

dip the wet end into the sprinkles

set them on a plate to kinda dry off.

wash off the blueberries and rasberries. the pattern i used was

2 blueberries

1 rasberry

2 blueberries

Marshmellow with red side down towards blueberries

rasberry

(then if there was still room at the top a blueberry)

I hope you enjoy.

Please if you use our recipe please leave a review below. We want to hear: the good, the bad, the ugly. or if you have tips or tricks you used making your!!

Simple Home Made Pizza

This is the most simple pizza that is CHEAP and FAST. And to top it all off DELICIOUS. And kid tested and Mom approved. What more could you ask for?!?

{INGREDIENCE}

1- Tortillas (you can use whatever size you want)

2-Cheese

3-cooking spray (if your not using a non stick pan, if no cooking spray a little bit of butter works nicely

4-pizza sauce

5- toppings you want on your pizza (i have sausage and breakfast bacon above for breakfast pizza)

First- spray your skillety or frying pan with non stick spray or melt your butter. Then on med-low heat just slightly brown one the bottom side of your tortilla(normally about 30 seconds). Then flip it over!

2. IMMEDIATELY add your cheese and what ever toppings you want. Be sure to keep checking the bottom of your tortilla because they will burn pretty fast. If your cheese has not melted before the bottom starts to burn put it on a plate and micorwave until the cheese has melted and your toppings are warm (normally microwave will take about 10 seconds)

3. Serve immediately and put your pizza sauce in a bowl on the side for dipping. My daughter is only one so i put a light coat of the pizza sauce on top since she doesnt get the dipping concept yet.

These are so simple and delicious. I was a bit apprehensive to try them since they look so plain and simple but they were so good. I also cooked my dad one and he asked for more!!


If you use our recipe please leave a review below! We want to hear: the good the bad and the ugly!