Thursday, March 27, 2014

Peanut Butter M&M Cookies


Ok, you could say I am a little obsessed with Peanut Butter M&M's!  With that in mind, I couldn't resist but to throw them into my cookies to make myself a double treat!!! These are so delicious that I have to admit that I am a little selfish and have to hide a few just for me from the rest of the family!
-Robin

PEANUT BUTTER M&M COOKIES

1 cup butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs
2 tsp. vanilla extract
2 1/2 (2 3/4 cups flour for a little denser cookie)
1 tsp. baking soda
3/4 tsp. salt
2 cups Peanut Butter M&M's

Preheat the oven to 375 degrees.
Cream together the butter and sugars until fluffy.  Add the eggs and vanilla.  Blend well.
Sift together the 2 1/2 cups flour with the baking soda and salt.  Add the sifted flour to the butter mixture.  Blend well.  For a little denser cookie add the other 1/4 cup flour. 
Fold in the M&M's.
Roll dough into 2 inch balls and place on a parchment lined cookie sheet.
Bake for 9 minutes.
Cool on a wire rack.
ENJOY!
Yields 32 cookies

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Tuesday, March 25, 2014

Spaghetti Salad


This is one of our family favorites!  What I really love about this salad though is that I can make it the night before which is especially nice on the days that I know I am going to be gone  most of the day.  The only problem is making sure it doesn't dissappear before dinner!
-Robin

SPAGHETTI SALAD

1 lb. spaghetti 
2 cups mayonnaise
2 Tbs. mustard
4 Tbs. vinegar
1 cup sugar
4 cups diced celery
6 green onion, chopped
12 hard boiled eggs, chopped
Optional ingredients:
1 lb. bacon, cooked and crumbled
1 red pepper, finely chopped

Break the spaghetti into thirds then cook according to package directions.
Rinse in cold water.
Mix together the mayonnaise, mustard, vinegar and sugar in a bowl.
Toss the spaghetti, celery, green onions, eggs and mayonnaise mixture together.
(If adding the bacon and red pepper, add the red pepper but don't add the bacon until ready to serve)
Chill in the refrigerator overnight or for several hours before serving. 
Yields 8-12 servings 

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Tuesday, March 18, 2014

Slow Cooker BBQ Country Ribs



These ribs take only 5 ingredients, and when they are slow cooked they turn out absolutely delicious!
-Heather

SLOW COOKER BBQ COUNTRY RIBS

5-6 lbs. boneless country pork ribs
1 bottle BBQ sauce (I love Sweet Baby Rays)
1 onion, chopped
1/2 tsp. pepper
1/2 tsp. garlic powder

Spray the inside of your slow cooker with cooking spray.  Layer the pork ribs in the crock pot.
Sprinkle the onion, pepper and garlic powder over the top of the ribs.
Pour the the BBQ sauce over the ribs.  
Cover and cook on low for 7 hours. 


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Wednesday, March 12, 2014

Slow Cooker Fiesta Chicken and Rice


Today was another one of those days where I needed to have something ready for dinner with little fuss.  I threw this in the crock pot in the morning and when I got home Ionly had to add the rice  for the last 30 minutes of cooking.  This was absolutely delicioius and so easy. This not only made my life a little easier, but it was absolutely delicious!
-Robin

SLOW COOKER FIESTA CHICKEN AND RICE

2 (10 oz.) cans Rotell Diced Tomatoes and Chilis
1 (15 oz.) can tomato sauce
2 (15 oz.) can Black Beans, drained and rinsed
1 cup frozen corn
1 pkg. Taco Seasoning
2 cups water
2 lbs. boneless, skinless chicken breasts cut bite size pieces
1 1/2 cups parboiled long grain white rice

Add all ingredients except the rice to your slow cooker. 
Cook on low for 6 hours.
Add the rice and continue to cook for 30 more minutes.
When serving, top with grated cheddar cheese.
DELICIOUS!
Serves 8-10

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Sunday, March 9, 2014

Ranch Potatoes


I love "funeral potatoes", but once in awhile it is nice to switch it up some.  These Ranch Potatoes were the perfect switch!  I like to mix up a batch the night before so the next day I can easily just pop it in the oven to cook.  I am always looking for ways to make my life a little easier after a long day of work!  These potatoes are so good that I will be switching it out a little more often!
-Robin

RANCH POTATOES

8-10 potatoes boiled, peeled and diced
(or 1 bag frozen shredded or southern hashbrowns)
1 can cream of mushroom soup
1 1/4 cup milk
1 envelope Ranch dressing mix (Not the buttermilk kind)
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
6 slices bacon, cooked and crumbled (I actually double that because we LOVE bacon!)

Place the potatoes in a greased 9x13 casserole dish.  Mix together the soup, milk, salt, pepper, and 1 cup of the cheese. Pour over the potatoes.  Sprinkle the bacon over the top and then top off with the rest of cheese. 
Bake in a preheated 350 degree oven for 30 minutes.  (If using frozen hash browns, cook for 45 minutes or until completely heated and lightly browned.  
Serves 10

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Sunday, March 2, 2014

Chicken Farfalle


This picture may not completely do this recipe justice, but let me tell you this is one fabulous recipe!  My friend gave me this recipe and I had to give it a try!  At first I thought this would be a strange combination but believe me, the flavors blend perfectly and it is AMAZING!
-Becky 

CHICKEN FARFALLE

3-4 boneless chicken breasts
16 oz. Farfalla Pasta
1 cup heavy cream
2-3 garlic cloves minced or 1 1/2 tsp.
1/2 tsp. pepper
1/2 cup butter
1 lb. bacon, cooked and crumbled
1/2 cup shredded parmesan cheese
(You can add more if you like)
1 12oz. bottle Mesquite Marinade
1 tsp. lime juice

Place chicken in a crockpot and pour the marinade and lime juice over the chicken.
Make sure all the chicken is covered well.  Cook on low for 6 hours.
Shred and set aside.
30 minutes before serving:
Cook the the pasta.  in a skillet pan, melt the butter and saute the garlic.  Add the whipping cream, pepper and parmesan cheese.  Cook till the sauce becomes smooth.  Add the bacon.  
Toss the pasta, chicken and sauce together and top with more parmesan cheese if you desire.
ENJOY!
Serves 6-8

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