~Crockpot Chicken Tacos

Crock pot Chicken Tacos Recipe from Tasty Kitchen

Serves: ~12 people

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours.
When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be put in the freezer to use at a later time.

~Hot Taco Salad~

2 1/2 pounds ground beef
1 package taco seasoning
1 c. canned tomatoes with juice
1 c. ketchup
1 1/2t chili powder
1/4 c. taco sauce
1 (10 3/4) can tomato soup
lettuce
Frito's
diced tomato
shredded cheddar cheese
sour cream
sliced olives

~In a large sauce pan, brown ground beef and drain off any excess grease.
~Mix in taco seasoning, canned tomatoes, ketchup, chili powder, taco sauce, and tomato soup.
~Allow mixture to simmer for 20 minutes.
~To make salads, place lettuce on each plate followed by Frito's and meat mixture. Then top each salad with desired remaining toppings.

~Homemade Hawaiian Haystacks~

8 T (1 stick) unsalted butter
1/2 c. all purpose flour
1/2 c. sour cream
1/4 t ground black pepper
32 ounces reduced sodium chicken broth
1/4 t. garlic salt
2 c. cooked shredded chicken breast
Steamed rice, enough for your family

Toppings
Chow mein crispy noodles
sliced green onions
black olives
pineapple
cranberries
almonds
tomatoes
shredded cheese

1. Place butter in a large sauce pan over medium heat, stirring to melt. Slowly which in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high whisking until think, about 2 minutes. Add sour cream, ranch seasoning, garlic, and cooked chicken breast. Stir and season accordingly. You may prefer additional, salt, pepper, and garlic salt. I leave the meal in my crock pot all day on warm or low until we are ready for dinner.
2. Place rice on serving plates and top with chicken gravy. Have toppings at the table and the top of what every you have.

Serves 4

~Slow cooker Chicken and Rice~

1 pound boneless skinless chicken breast
1 can cream of mushroom or cream of chicken soup
1 cup of salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)

Put chicken, soup, and salsa in a slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. Shred the chicken breast and stir in sour cream and heat just until everything is combined.

~Sausage Tomato Pasta

1 package penne, cooked according to package 

1 pound mild Italian sausage 

1 cup heavy whipping cream 

1 large can diced tomatoes with Italian seasonings 

1/2 onion, chopped 

2 T. olive oil 

1 clove garlic, minced

 1 cup shredded Parmesan cheese

 Italian seasoning 

 Cook onion, sausage, and garlic with olive oil. Drain fat. 

Add heavy cream and simmer for 10 minutes, stirring occasionally. 

Add can of tomatoes and Italian seasoning to taste. Sprinkle with Parmesan cheese, heat and toss with pasta.

~Twice-Baked Potato Casserole~

1 1/2 pounds red potatoes (about 6 medium), baked
1/4 t. salt
1/4 t. pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups ( 8 ounces) shredded mozzarella cheese
2 cups (8ounces) shredded cheddar cheese
2 green onions, sliced (optional)

Directions
~Bake potatoes
~Cut baked potatoes into 1-inch cubes. Place half in a greased 13 x 9 inch baking dish. Sprinkle with half the salt, and pepper and bacon. Top with half of sour cream and cheese. Repeat layers.
~Bake, uncovered, at 350 for 20-25 minutes or until cheeses are melted. Sprinkle with onions.

Yield 6-8 servings

~Lemonade Cake~

Lemonade Cake
1 lemon cake mix
1 small pkg. instant lemon pudding
4 eggs
1/2 cup oil
1/2 cup water
2 cups powdered sugar
1 (6 oz) can frozen lemonade, thawed

Heat oven to 350 degrees.  Combine cake mix, pudding, eggs, oil and water.  Beat with mixer until smooth.  Pour cake into a greased bundt pan (or a 9 x 13 glass pan) Bake for approximately 35 minutes or until an inserted toothpick comes out clean.
While cake is baking, combine he powdered sugar and thawed frozen lemonade.  Beat until smooth.  when cake is done pierce the bottom of the cake (if using a bundt pan), or the top of the cake (if using a glass pan), with a fork, wooden skewer.  Slowly spread half (if using a bundt pan, if you are using a Pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in and return the cake tot the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it poke additional holes in the top of the cake and slowly pour the additional lemonade mixture on top of the cake, creating a glaze. 
Allow cake to cool and serve with whipping cream or cool whip.

~Macaroni and Cheese~

I got this recipe from here.  This is our favorite mac'n'cheese recipe ever!!! It goes great with a Summer BBQ!

Macaroni and Cheese

Servings 6

Ingredients4 cups Dried Macaroni

1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

~Cinnamon Roll Cake~

 

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

~Baked Spaghetti~

Baked Spaghetti

8 oz. spaghetti, cooked and drained
1/3 c. Parmesan cheese
1/2 lb. hamburger, browned

1/2 lb. hot sausage, browned
1 1/2  favorite spaghetti sauce
 shredded mozzarella cheese
 pepperoni slices

Mix the cooked and drained spaghetti with the browned hamburger, sausage, and sauce.  Pour into a greased 9x13 pan. Top with cheeses and the peperoni slices.  Cover and bake at 350 for 25- 35 minutes until bubbly. Let set 5 minutes before cutting and serving.

~Indoor S'mores Treat~

Indoor S’mores Treat

• 9 cups Honey Graham Cereal (like Golden Grahams)
• ¾ cups Light Corn Syrup
• 3 Tablespoons Butter
• 11-½ ounces, weight Package Milk Chocolate Chips
• 1 teaspoon Vanilla
• 3 cups Mini Marshmallows

1. Grease a cookie sheet with butter.
2. Measure 9 cups of graham cereal into a large mixing bowl.
3. In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined.
4. Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows.
5. Pour mixture onto cookie sheet and using a slightly damp hand, press into the pan