Peach Dumplings

Peach Dumplings

2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top!

Cafe Rio Pork Burrito (Enchilada Style)

Ingredients:

3 lb Pork Roast
1 can Dr. Pepper
1 cup brown sugar
1 cup salsa
1 teaspoon garlic powder
1 teaspoon  ground mustard
salt and pepper

Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook.

1 can black or pinto beans, rinsed and drained
1 can red enchilada sauce
Cilantro
Mexican style cheese 
Tortillas

Rice

Do as much rice/water that you need for your family. I usually do three cups of both.

Once the water boils, add the rice and the following ingredients.

2 teaspoons chicken bouillon

2 garlic cloves-minced

1 can diced green chili's

1/2 cup chopped cilantro

1/2 teaspoon salt

1 tablespoon butter

1/4 cup chopped onion

When you are ready to make your burritos, just layer them. One layer of pork, then rice, then beans. Wrap your tortilla and place seam side down.   Cover burritos with enchilada sauce and sprinkle with cheese. Cook under the broiler until cheese is bubbly. Enjoy! 

Found recipe here:http://www.cucinafamiglia.com/2010/05/cafe-rio-pork-burrito-enchilada-style.html

Smore's Bars

These are a cinch to make and the kids LOVE helping by putting in the mini marshmallows and chocolate chips!

Warning: when you take these to a potluck or an event, these will be the first to disappear!

Ingredients

for crust:

4 T. melted butter

1 c. crushed graham cracker crumbs

 

for cookie bars:

1/2c. brown sugar

3/4 c. granulated sugar

1/2 t. vanilla

1 egg

1/2 c. softened butter

1/2 t. salt

1/2 t. baking soda

1 1/4c. flour

1 c. mini marshmallows

1 c. semi sweet chocolate chips

1 Hershey’s Milk Chocolate candy bar (reg size)

Directions:

1. Preheat oven to 350 degrees. Spray square baking pan (9x9) with non-stick butter spray.

2. Crush one cup of graham crackers and add melted butter - form crust in the bottom of the pan.

3. Mix together: sugars, vanilla, egg, and softened butter. In a separate bowl combine the salt, baking soda and flour, once mixed combine with other mixture.

4. Gently stir in the mini marshmallows and chocolate chips. Place dough on top of graham cracker crust.

5. Bake at 350 degrees for 20 minutes. Place Hershey bar pieces on top and bake for an additional 5 minutes. Cool and cut. 

Found recipe here: http://www.u-createcrafts.com/2013/07/heavenly-smores-bars-recipe.html

Sweet Hawaiian Crockpot Chicken:

Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins.

Directions:
Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!

Paenut Butter Cornfalke Clusters

Peanut Butter Cornflake Clusters

yield: 2-3 DOZEN, DEPENDING ON HOW BIG YOU MAKE THEM

ingredients:

1 cup sugar
1 cup corn syrup
1 jar (18 oz ounce) peanut butter, crunchy or smooth (I used creamy)
6 cups corn flakes
3 oz good quality chocolate of your choice

directions:

1. In a saucepan, combine the sugar and corn syrup over medium-high heat until it comes to a full boil. Remove from heat and add the peanut butter, stirring until smooth and incorporated.

2. In a large bowl, mix the corn flakes and the peanut butter mixture together, gently stirring very well until all of the cereal is coated.

3. Drop spoonfuls of the cornflake mixture onto wax paper.

4. Heat the chocolate in the microwave, stirring every 30 seconds, until melted and smooth. Drizzle over cornflake clusters and let cool. Serve when they have cooled.

Found recipe here:http://momspark.net/pantry-recipe-peanut-butter-cornflake-clusters/

Loaded Mashed Postato Cups

Ingredients

• 4 cups mashed potatoes
• 6 sliced bacon, cooked and crumbled
• 1/2 cup shredded cheedar cheese
• 1 cup sour cream
• 1/2 cup french fried onions (you'll thank me for this later, it makes it extra delicious!)
• chives for garnish

Instructions

1. In a greased muffin tin, add 1/2 cup of mashed potatoes per muffin cup.
2. Press down with a fork and create a small dip in each "muffin"
3. Bake at 350 degrees for 20 minutes, or until golden brown.
4. Remove from oven and let cool.
5. After mashed potato cups are cooled, add a dollop of sour cream to the middle of each.
6. Garnish with crumbled bacon, shredded cheese, chives, and crumbled french fried onions.

Found recipe here: http://centslessdeals.com/2013/07/loaded-mashed-potato-cups-recipe.html/

Slow Cooker Chili Recipe

Prep: 10mn

Total: 8hr 10mn

Cook: 8hr

INGREDIENTS

• Drizzle of extra virgin olive oil
• 1 pound ground beef
• 12-16oz Italian Sausage (mild or hot – I used mild)
• 3 cans mild chili beans (use hot if you want it spicier)
• 1- 28oz can Ro*tel (this is simply diced tomatoes with green chills – you can always sub with 24oz diced tomatoes and 1-2 small cans diced green chills)
• 1 6oz can tomato paste
• 2 stalks celery, chopped
• 3 garlic cloves finely diced
• 1 yellow onion chopped
• 1 red or green bell pepper seeded and chopped
• 6 ounces roasted red peppers chopped
• 8 strips of bacon cooked and chopped
• 1 cup beef stock or broth
• 1/4 cup chili powder
• 1 teaspoon salt
• 1 1/2 teaspoons coarse ground black pepper
• 1 teaspoon paprika
• 2 teaspoons sugar
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 3 teaspoons hot pepper sauce of your choice
• 2 tablespoons Worcestershire sauce

GARNISH INGREDIENTS

• Fritos
• Sour Cream
• Shredded Cheddar Cheese
• Diced onion

DIRECTIONS

1. In a large skillet, drizzle a few teaspoons of extra virgin olive oil and sauté the chopped yellow onion. When the onion becomes translucent, add in the Italian sausage and ground beef and cook. Drain off excess fat.
2. In the pot of your slow cooker, place meat/onion mixture on the bottom. Add in Ro*Tel, Tomato Paste, Celery, Garlic, Bell Pepper, Roasted Red Pepper, and chopped bacon.
3. Add in seasonings – chili powder, salt, black pepper, paprika sugar, oregano, cumin, basil, and cayenne pepper.
4. To the pot add beef stock, hot pepper sauce, and Worcestershire.
5. Use a large spoon to stir the ingredients so that the seasonings and veggies are incorporated throughout.
6. Turn the slow cooker on low and let it cook for at least 8 hours. If you’re in a rush, you could cook this on the stove and would need to let everything simmer for at least two hours, but your results aren’t going to be quite as good as the slow cooker method.
7. When ready to serve, top with your favorite garnishes including Fritos, sour cream, cheddar cheese, and diced onion.

Found recipe here:http://centercutcook.com/slow-cooker-chili/

How do you save your zucchini for later?

1. Shred zucchini and drain, squeezing out excess moisture. I always toss my zucchini for baked goods with a bit of sugar to help draw out excess moisture.
2. Measure out shredded zucchini in 1-cup portions (or whatever measure is most appropriate to the recipes you follow).
3. Freeze the pre-measured portions into "pucks" on a sheetpan.
4. When the pucks are frozen solid, toss them into a zip-top freezer bag or other freezer safe container.
5. When you want to make some holiday zucchini bread, just pull out as many pucks as you need for your recipe and let thaw while you preheat the oven and assemble the rest of your ingredients.



By: Northwest Edible Life

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
 4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, Worcestershire sauce, green onion and cream cheese (I would microwave the cream cheese for about 40 seconds to soften). Spoon into wontons.
Bake @ 425°F for 8-10 minutes or until golden brown.

Oven Baked Tacos

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!! 

S'MORE CUPS:

• 7 whole graham crackers, finely crushed
• 1/4 cup powdered sugar
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows

You are going to be shocked at how easy these are. Click Share to save to wall, so it's easy to find.

Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.

Place small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling

While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups
Store in an airtight container for up to 1 week. Yeah, right. Like they'll last that long.

For more healthy recipes, weight management advice, tips, motivation, fun and support join us here http://www.facebook.com/groups/skinnynow/

1

Churro Pancakes

These Churro Pancakes might be the easiest thing you can make for Cinco De Mayo tomorrow! Whip up a batch of your favorite pancakes (whether from a box or from scratch), then just butter each side of the pancake, and dip each side in a cinnamon-sugar mixture!  I love Krusteaz Whole Wheat Pancake Mix so that’s what I used…because you know me, I do things the easy way!!

The hot butter on the pancakes allows the cinnamon and sugar to seep into the pancakes a little…ooh it is so good!  These babies don’t need syrup or whip cream or any other fixins on top, they areplentysweet!  As you can see I gave my pancakes a good, thick coat of cinnamon and sugar.  

Happy Cinco De Mayo!

Churro Pancakes

Ingredients

1 3/4 cup Krusteaz Whole Wheat Pancake Mix

3/4 cup water

1/2 cup sugar

2 tsp cinnamon

Butter, soft

Instructions

Mix sugar and cinnamon in a medium bowl and set aside. 

Mix pancake mix and water until well combined but slightly lumpy.  Cook pancakes on a lightly greased hot griddle.  (or use your own pancake mix or recipe to make your favorite pancakes!)

Immediately spread butter on each side of the pancake, then dip each pancake into the cinnamon-sugar mixture coating each side well.

Enjoy while hot!!

Found recipe here: http://sweettreatsmore.com/2012/05/churro-pancakes/

Panko-Parmesan Crusted Zucchini Fries

You'll need:
2 x-large or 3 medium zucchini
2 cups panko breadcrumbs
1 cup grated parmesan/parmesan-romano cheese
1 1/2 tsp dry Italian seasoning
1 tsp garlic salt
3 large eggs, beaten
1/2 cup melted margarine/butter [I used light margarine]

Directions:
Preheat the oven to 450°F and line a large baking sheet with aluminum foil.  This will allow for easy clean-up later.  My baking rack was slightly larger than the baking pan that I used.  I took care, and made certain that it was firmly in place before moving.   Otherwise, fit the rack inside of the baking pan.

Remove the stem from either end, then cut the zucchini through the middle into two equal halves.  Then, slice each piece lengthwise in half again.  Lay on the cutting board, flat side down.  Cut into 1/4-1/3 inch slices.  No two zucchini's are the same, but, it's important that the pieces be the same width and length so, the fries will cook evenly. 

On a plate, mix together the panko, parmesan, Italian seasoning and garlic salt until well blended. 

Prepare the dredging ingredients in this order, zucchini fries, egg wash, and panko-parmesan crumbs.  Liberally spray the baking rack with cooking spray to prevent sticking.  If you're using a cookie sheet, you won't need to be quite as heavy handed, a light spritz with cooking spray will work. 

Dip the zucchini in the egg wash then into the panko-parmesan breadcrumbs.  Place side by side on the baking rack leaving equal space between each piece.  Drizzle each with the melted margarine/butter.

Place into the preheated oven and bake for 16-18 minutes or until golden and crispy. 

Allow to cool on the rack/pan for a couple of minutes before removing to a serving plate.  Serve with your favorite dipping sauce.  Yield: 4-6 servings

Cook's note:
When I'm making a dish that requires a dredging mixture, I tend to over make the breading.  There's nothing worse, in my opinion, than getting halfway through the process and having to stop and mix more breading ingredients.  My zucchini were approximately 9-10 inches long and around 4-5 inches in circumference.  You can adapt the ingredient amounts based on the size of the zucchini you're preparing.

Found recipe here: http://melissassouthernstylekitchen.blogspot.com/2012/07/panko-parmesan-crusted-zucchini-fries.html

Broccoli Salad

A light, tangy dressing jazzes up the broccoli, and the cranberries, almonds, red onion, and bacon crumbles add incredible flavor. On top of all of these wonderful things, it is ridiculously easy to throw together and can be made ahead. Are you sold? Okay then, let’s get to it!

What you’ll need to have on hand – 2 or 3 broccoli crowns, bacon, dried cranberries, slivered almonds, red onion, light sour cream, light mayo, white wine vinegar. You’ll also need to grab a little white sugar from the pantry.

First you’ll need to cook the bacon. Are you all bakin’ your bacon yet? I find this to be the cleanest, easiest method. Line a rimmed baking sheet with heavy duty foil and place the bacon on it. Bake it in a preheated 375 degree oven for about 15 minutes or till nicely crisped. Remove the pan from the oven and transfer the bacon to paper towels to drain. It works like a dream and the clean up is a breeze. Just throw out the greasy foil, give the pan a quick rinse and you’re done.

You will only need 5 pieces for this recipe but I like to cook the whole package at once and then refrigerate the extra it to reheat in the microwave for breakfast the next morning.

Crumble up 5 pieces of the bacon and set it aside for later.

Chop the broccoli florets into bite sized pieces and rinse them under cold water.

Place the broccoli in a large bowl and add the dried cranberries and chopped red onion.

Mix the dressing ingredients together in small bowl and pour the dressing over the top. Combine it well, until the dressing is totally incorporated and all of the broccoli is lightly coated. I always use light dairy products and make just enough dressing to lightly coat the salad. You can always up the dressing to salad ratio by using less broccoli if you prefer. For me it is all about fresh and light for this one.

Cover the bowl with plastic wrap and place it in the fridge for at least 2 hours or longer.  We’ll add the bacon and almonds just before serving so they won’t get soggy. There’s nothing worse than soggy almonds…bleh!

When you’re ready to serve, top the salad with the crumbled bacon and slivered almonds and mix it well.

Servings: 8

• 5 slices thick sliced bacon
  
• 2 or 3 crowns of fresh broccoli, cut into bite size pieces (approximately 6 cups)
• 1/3 cup red onion, chopped
• 1/2 cup dried cranberries
• 1 tablespoon white wine vinegar
• 1 tablespoon white sugar
• 1/3 cup light mayonnaise
• 1/3 cup light sour cream
• 1/3 cup slivered almonds

Directions:

Preheat oven to 375 degrees. Place bacon on a foil lined, rimmed baking sheet. Bake for 15 to 18  minutes or till browned and crisp. Transfer cooked bacon to paper towels to drain. Crumble and set aside.

In a large serving bowl, combine the broccoli, onion and dried cranberries. In a small bowl, stir together the light mayonnaise, light sour cream, white wine vinegar, and sugar. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours or up to six hours.

When ready to serve, stir in the crumbled bacon and slivered almonds.

Found recipe here:http://www.fromvalerieskitchen.com/2012/06/broccoli-salad/