Crock Pot Cream Cheese Chicken Chili

Source: Crock Pot Cream Cheese Chicken Chilihttp://pinterest.com/pin/129126714290319054/

Served multicolored alcohol drinks

Source: Served multicolored alcohol drinkshttp://pinterest.com/pin/211035932509072498/

Jalapeño Popper Bites, easy enough that my husband can make this! - baconcheeseburger-sundays

Source: Jalapeño Popper Bites, easy enough that my husband can make this! - baconcheeseburger-sundayshttp://pinterest.com/pin/113575221827223041/

Harry Potter Party Drinks-- I want a "unicorn blood" right now! yum!

Source: Harry Potter Party Drinks-- I want a "unicorn blood" right now! yum!http://pinterest.com/pin/123145371035377471/

40 Meals in 4 Hours Crockpot Slow Cooker Freezer Cooking - Who Needs A Cape?

Source: 40 Meals in 4 Hours Crockpot Slow Cooker Freezer Cooking - Who Needs A Cape?http://pinterest.com/pin/109353097176313614/

© Geof Kern

Source: © Geof Kernhttp://pinterest.com/pin/113364115594859542/

The Salted Kitchen: Fruit Infused Liquor

Source: The Salted Kitchen: Fruit Infused Liquorhttp://pinterest.com/pin/465137467735285110/

69 Chevy Nova Cars | 69 Chevrolet Nova For Sale

Source: 69 Chevy Nova Cars | 69 Chevrolet Nova For Salehttp://pinterest.com/pin/481603753872374934/

"Healthified" Spinach Dip with Artichokes Recipe from Betty Crocker with 50% less fat, 50% less sat fat, 36% fewer calories than the original recipe. Make a dip that boasts more spinach for an extra punch of vitamins.

Source: "Healthified" Spinach Dip with Artichokes Recipe from Betty Crocker with 50% less fat, 50% less sat fat, 36% fewer calories than the original recipe. Make a dip that boasts more spinach for an extra punch of vitamins.http://pinterest.com/pin/77264949831494734/

Slow Cooker Quinoa, Chicken and Kale Soup - Cooking Classy

Source: Slow Cooker Quinoa, Chicken and Kale Soup - Cooking Classyhttp://pinterest.com/pin/488499890803566005/

Homemade Honey Butter

Source: Homemade Honey Butterhttp://pinterest.com/pin/400468591837634578/

8 foods for cleansing your colon naturally

Original source:http://www.bloglovin.com/

Grilled Chicken Parmesan

Ingredients:

Chicken
4 boneless chicken breasts, pounded to an even thickness
1 bottle Lawry's Garlic & Herb marinade

Pasta
1 (26oz) jar spaghetti sauce
8 oz thin spaghetti

Parmesan Crumb Topping
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded mozzarella

Instructions:
Pour marinade over chicken. Let marinate in refrigerator for 30 minutes or overnight. Grill 12-15 minutes, until chicken is done.

While the chicken is cooking, prepare the pasta according to package directions and parmesan crumb topping.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.

In a medium sauce pan heat spaghetti sauce.

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons spaghetti sauce on each breast, then top with mozzarella and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve chicken over pasta and sauce.

Quadruple Chocolate Soft Fudgy Pudding Cookies

INGREDIENTS:

3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not 'cook & serve')
1/4 cup unsweetened natural cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
5 ounces dark chocolate, chopped (I used Trader Joe's 72% Pound Plus Bar)

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.


2. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.


3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.


4. Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.


5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.


6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.


7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.


8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Inside Out S’mores Bars

Ingredients

• called eggs, oil and water for on brownie mix box


• 1 box Betty Crocker FAMILY SIZE (for 9x13" pan) Fudge Brownie Mix


• 7 sheets honey graham crackers


• cooking nonstick spray


• 2 cups mini marshmallows

Instructions

1. Preheat oven to 350 degrees F. Coat a 9 x 13 pan with nonstick cooking spray.


2. Prepare Fudge Brownie Mix according to package directions with eggs, oil, and water.


3. Pour half of brownie mixture into pan.


4. Top with sheets of graham crackers, breaking to fit as necessary.


5. Sprinkle marshmallows on top of graham crackers, covering completely.


6. Drizzle remaining half of brownie batter over marshmallows.


7. Bake for 25-30 minutes, until edges are crisp and center is set. Note: The typical toothpick test won't work for these because of the marshmallow middle, but the top brownies should be solid to the touch, not gooey, when done. Bake for an extra 5 to 10 minutes, if needed for doneness (checking after 5 minutes).


8. Remove from oven and let cool for 15 minutes to set completely. Slice into bars and serve.

Olive Garden Baked Parmesan Shrimp Recipe

Ingredients

• ¼ Cup of Butter


• Fresh Parsley


• ½ Pound of Jumbo Shrimp – Uncooked, deveined


• 1 Pound of Penne Pasta


• 4 ounces butter


• 1 pint heavy cream


• 2 Tablespoons of Bread Crumbs


• 1 Cup of Parmesan Cheese


• 1 Roma Tomato Diced

Instructions

1. Preheat oven to 450


2. In a medium sauce pan – melt butter in the pan – add 1 teaspoon of parsley diced and dd Shrimp – lightly mix together and place into a 8×8 casserole dish


3. Bake uncovered for 15 minutes


4. Turn the oven to 350


5. In a sauce pan over medium heat add heavy cream. Heat for 5 minutes and add Parmesan cheese


6. Cook pasta according to box instructions


7. Add pasta to heavy cream mixture


8. Fold until pasta is well covered


9. Transfer the pasta to a 8×8 casserole dish – place shrimp, bread crumbs,tomatoes , and parsley on top of the pasta and bake for 10 minutes


10. Enjoy

Slow Cooker Vegetable Curry

Number of Servings: 8

 Ingredients

1 tbsp canola oil

4 medium carrots (about 2 cups), sliced

1⁄4-inch thick

1 onion, thinly sliced

3 garlic cloves, peeled and thinly sliced

2 tbsp curry powder

1 tsp ground cumin

1/2 tsp garam masala

1⁄2 tsp turmeric

4 to 5 Yukon Gold or red potatoes,

quartered

8 ounces fresh or frozen green beans

3 cups canned chickpeas, drained and

rinsed

2 large tomatoes, diced (1 cup)

2 cups vegetable stock

1⁄2 cup frozen peas

1⁄2 cup light coconut milk

Directions

1. In a sauté pan, heat the oil until hot. Add the carrots and onion and sauté for 3 to 4 minutes. Add the garlic, curry powder, cumin, garam masala, and turmeric to the pan. Continue to cook for 2 minutes more, until the spices become fragrant.
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.
Serving=1 cup

Tips

You can also add shrimp during the last 20 minutes of cooking, if you like. If the dish is a little too spicy for the kids, add 1 tablespoon of plain yogurt to their serving. Serve with a glass of milk and a cucumber salad.

Brussels Sprouts with Bacon and Beer

The salty porky essence and sweet hoppy note from the beer, are more than these stubborn little sprouts can handle.

Ingredients:

2 lbs Brussels Sprouts
6 oz. thick cut bacon, chopped
1 shallot, peeled and sliced
12 oz. bottle beer, something light and crisp
1/2 tsp. salt
1/4 tsp. pepper
Pinch crushed red pepper

Directions:

Trim the ends of each Brussels Sprout, removing excess leaves. Cut the sprouts in half, leaving the smallest sprouts whole.

Place a large skillet over medium heat. Add the chopped bacon and saute until crisp.

Add the sliced shallot. Saute another 2-3 minutes to soften. Then add the Brussels Sprouts. Stir and sear the sides of the sprouts for 4-5 minutes.

Pour the bottle of beer into the skillet. Add the salt an both peppers. Bring to a simmer and lower the heat a little. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through--12-15 minutes.

Slow Cooker Spinach and Artichoke Dip

  Simply throw everything in the crockpot for the easiest, most effortless spinach and artichoke dip – it doesn’t get easier than that!

INGREDIENTS

• 2 (14-ounce) can artichoke hearts, drained and chopped


• 1 (10-ounce) package frozen spinach, thawed and squeezed dry


• 8 ounces sour cream


• 1 small onion, diced


• 2 cloves garlic, crushed


• 3/4 cup grated Parmesan cheese


• 3/4 cup milk


• 1/2 cup crumbled feta cheese


• 1/3 cup mayonnaise


• 1 tablespoon red wine vinegar


• 1/4 teaspoon freshly ground black pepper


• 8 ounces cream cheese, cubed

INSTRUCTIONS

• Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.


• Cover and cook on low heat for 2 hours.


• Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

Zucchini Pasta With Cauliflower Alfredo Sauce

Ingredients

Sauce

1/2 cup cauliflower, well cooked & drained

1/4 cup 1 % milk

1 Tbsp 0 fat plain Greek yogurt

1/2 tsp cornstarch

1 tsp butter

2 cloves garlic, minced

1 Tbsp dried chives

1 tsp dried parsley

1/4 cup Parmesan cheese, shredded

Pasta

1 large zucchini

Topping

2 Tbsp Parmesan cheese

Directions

Prepare sauce - In a blender or food processor, process cooked cauliflower until smooth. Add in milk, Greek yogurt, and cornstarch. Process until very smooth.

In a small saucepan over medium heat, cook butter and garlic for about 2 minutes. Add in processed cauliflower mixture, chives, and parsley. Continue to cook mixture until it thickens, about 2 - 3 minutes.

Remove from direct heat and stir in the 1/4 cup of Parmesan cheese. Stir until cheese is melted and sauce is fairly smooth. Cover and keep warm.