Slow Cooker Teriyaki Chicken

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I love my crockpot.  How nice is it to throw everything in your crockpot in the morning, run all of your errands, hang out with the kids, and dinner is ready at 5?  The smell of this teriyaki sauce cooking filled my house and I already knew it would be a hit.  But here is the best part.  My 4 year old ate it and loved it!  I should base all of my ratings  on him because he won't eat anything!  And the teriyaki sauce was so amazing and perfect!  I honestly couldn't stop eating it!  This is definitely one we will be making again and again!

Rating: 5 stars Difficulty of Recipe: 2 stars
How I changed it:  The last time that I made it, the sauce wasn't as thick.  It called for 4 1/2 tsp cornstarch.  I added the 4 1/2 then kept stirring it and adding tsp by tsp.  I ended up adding about 3 more.  The sauce turned out AMAZING this time!!
Things I will do differently next time:  Nothing
Will I make it again?  Yes!
Recipe from: Lake Lure Cottage Kitchen

Ingredients:
12 boneless skinless chicken thighs (about 3 pounds) (I used 4 boneless skinless chicken breasts)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

1.Place chicken in a 4 qt. slow cooker.  
2. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  
3. Cover and cook on low for 4 to 5 hours or until chicken is tender.  
4. Remove chicken to a serving platter; keep warm.  
5. Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Pecan Pie Bars

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These turned out so good!  Even if you don't like Pecan Pie, I bet you will like these.  This recipe seems like it has a little more to it but it really isn't that hard to put together.  It tastes like a caramelly pecany glazed cookie.  How's that for a description?  Not even sure if those are words but seriously this is one yummy treat that you have to make!

Rating: 5 Stars  Difficulty of Recipe: 3 stars
Things that I did differently:  Nothing
Things that I would change next time: Nothing
Will I make this again?  Yes
Recipe from: Just a Taste

Ingredients:

For crust:
2 sticks unsalted butter, softened

2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar (I used dark)
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

1. Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

2.First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

6. Return the pan to the oven and bake an additional 20 minutes.

7. Remove the pan and allow the bars to fully cool in the pan.

8. Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

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Spicy Chicken Rigatoni

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I just love going to a great restaurant.  But man it is so dang expensive!  Especially to take your family!  I LOVE when I find a recipe that tastes just like going to a restaurant.  This recipe said that it was just like Bucca di Beppo.  I have to say that it was fantastic!  The flavor of the sauce combined with alfredo and marinara was divine!  The family loved it.  This is definitely a keeper!

Rating: 5 stars Difficulty of Recipe: 2 stars
Things that I changed:  I highly recommend for smaller kids reserving the red pepper to sprinkle on your own.  I did that so it wasn't too spicy for them, but the adults had a little kick!  
Things that I would do differently next time: Nothing
Will I make it again?  Yes
Recipe From: Center Cut Cook

Ingredients:
2 boneless skinless chicken breasts cut into super thin strips
1 tablespoon garlic – minced (I used about 6-7 cloves)
1 tablespoon crushed red pepper flake
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
3-4 tablespoons olive oil
2 cups alfredo sauce 
2 cups marinara sauce
1/2 cup peas
1 lb rigatoni noodles cooked al dente
2 tablespoons butter
Sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish.

1. In a large skillet on medium-high heat, heat two tablespoons olive oil. Sauté garlic, red pepper flake, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is done at a temperature of 160 degrees. This should only take a few minutes because the chicken is cut thin.
2. Add in marinara sauce and stir. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes.
3. To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
4. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese, and a pinch or two of red pepper flake.

Banana Bread Bars

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I need to vent a little in this post.  I guess I can because I am the recipe critic right?  I think the most frustrating thing about making a recipe is not have it turn out the way it should.  You put so much work into it and it doesn't even look close to what is pictured.  Well friends, that is what happened to me in this recipe.  I took the time to make this and when it was finished it did not look close to what it should.  I still went ahead and made the brown butter frosting hoping that would save it.  It didn't even cover half of the pan.  I kept thinking, why do your banana bread bars look so delicious and thick with plenty of frosting? Fail.  But then one lick of the frosting changed my mood instantly.  Brown butter frosting is the most amazing frosting I have ever had.  So back to the store I go to remake the banana bread bars.  And if they fail again, at least I have the brown butter frosting.  I re-made the bars in a 9x13 pan this time and they turned out perfectly.  You can thank me later for saving you from all this trouble and making them perfectly the first time!  Another great recipe for those over-ripe bananas.

Rating: 4 stars  Difficulty of Recipe: 3 stars
Things that I changed:  I made them in a 9x13 and added 1 Tbsp extra of butter.
Things that I would do differently next time: Nothing
Will I make this again?  Yes
Recipe From: All Recipes

Ingredients:
1-1/2 c. sugar

1 c. sour cream

1/2 c. butter, softened

2 eggs

1-3/4 (3 or 4) ripe bananas, mashed (I used 4 bananas)

2 tsp. vanilla extract

2 c. all purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

1/2 c. butter

4 c. powdered sugar

1-1/2 tsp. vanilla extract

3 tbsp. milk

Directions:

1.  Heat oven to 375F.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts.

2.  Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.

3.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately.

4.  Add powdered sugar, vanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm). 

Yield: 2 dozen large bars

Skinny Taco Soup

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This is our family's go-to taco soup recipe.  I know there are a lot of taco soup recipes out there that claim they are the world's best and so life-changing, but I think this is the only one you need.  It makes a lot and they are always asking me to bring it to family events.  Even in the summer time.  I have never tried a better taco soup recipe and I don't think I ever will.  It is so easy, hearty, and delicious.  The best part is that it is good for you!  I can eat an entire cup for 265 calories (I added up every ingredient)!  And it fills me up!  I crave this soup.  Definitely my favorite soup ever! 

Rating: 5 stars Difficulty of Recipe: 1 star
Things that I changed:  I add an extra packet of taco seasoning.  I like it extra taco-y!  I also do not add the water from the tomato soup can.  I like mine thicker.  If you want it more runny, add the water
Things that I would do differently next time: Nothing
Will I make it again?  Is that even a question?
Recipe from: My own :)

Ingredients:

1 pound ground lean turkey meat

2 cans or 1 big can of diced tomatoes (I used the fire roasted)

1 package low sodium taco seasoning (I used 2)

1 can tomato soup 

1 can dark kidney beans

3 small cans diced olives

1 can corn

Directions:

1. Brown the ground turkey meat.

2. Add all of the cans into the pot.

3. Bring to a boil and then reduce heat to low.  Let simmer for about 20 minutes.

3. That's it!  So easy!  Enjoy

Serves 8.5

3 Ingredient Pumpkin Chocolate Chip Cookies

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These cookies are too delicious and easy not to make!  When I discovered this recipe, it was a 2 ingredient cookie recipe.  I thought that I would modify it a little bit by adding some chocolate chips.  Everything is better with chocolate right?  And everything is better with cream cheese frosting right?  A soft, cakey, delicous, easy pumpkin cookie!  This is my kind of recipe!

Rating: 5 stars  Difficulty of Recipe: 1 star
Things that I changed: Added chocolate chips. :)
Things that I would do differently next time: Not forget about the last batch of cookies when I was in the shower.  RIP my delicious burnt cookies. :(
Will I make this again? Yes
Recipe Adapted From: Cookies and Cups

Ingredients: 

1 (15 oz) can of pumpkin

1 box Spice Cake Mix

Directions:

Preheat oven to 350°

Line baking sheet with parchment paper

Mix your pumpkin and cake mix together in a medium bowl until there are no more lumps.

Drop by rounded tablespoon onto prepared baking sheets, about 2 inches apart.

Bake for 13-15 minutes, until edges start to golden.

Remove from oven and allow to cool 5 minutes on your baking sheet. Transfer to wire rack to finish cooling.

Frost if desired.