Salsa Chicken

So as you can probably tell…I am obsessed with my crockpot (well…my moms crockpot!)
I went grocery shopping, got dinner in the crockpot, made myself lunch, and got changed for work in 25 minutes…that is why crockpot dinners are the best. Again, I found this recipe on pinterest (another thing I am obsessed with)

4 boneless, skinless, chicken breasts
1 cup salsa con queso
1 packet taco seasoning
1 can cream of chicken soup
1/2 cup sour cream
6 tortillas

Place chicken in the bottom of your crockpot and sprinkle with taco seasoning.
Mix together salsa and soup in a bowl and pour over chicken.
Cook on high for 4 hours.
Once finished, remove chicken and shred with two forks.
Add sour cream and mix.
Serve on tortillas or as desired 🙂
It’s that easy!!!! And yummy 😉






Broccoli Cheddar Soup

Since this Sunday is such a rainy and cold one, I decided to make my first soup! It is also my favorite soup, Broccoli Cheddar!! I wanted to make it as close to Panera’s version as I could and I absolutely loved it.
I found this recipe on Pinterest, and it came from:

1 tblspn butter
1/2 medium onion, chopped
1/4 cup butter
1/4 cup flour
2 cups half & half
4 cups chicken stock
16 oz. fresh broccoli florets, chopped
1 cup grated carrots
Salt & pepper to taste
8 oz. sharp cheddar cheese, shredded

In a large pot over medium heat, melt the tablespoon on butter.
Add chopped onions and cook until soft and tender, about 3 minutes.
Add the 1/4 cup of butter and flour and whisk until thick.
Continue to whisk while adding all the chicken broth and half & half.
Simmer on low-medium heat for about 20 minutes.
Add broccoli, carrots, salt and pepper, and mix, then simmer on low heat for 30-35 minutes.
Remove from heat and pulse with an immersion blender until smooth.
Place back on low heat and add cheese , mix and simmer for 10 more minutes.


Buffalo Chicken Garbage Bread

I wanted to try and make a stuffed bread for the first time, and my whole family loves buffalo chicken, so I tried out a recipe that combined both!

Pizza dough
2 boneless, skinless, chicken breast, cut into cubes
Salt & pepper
1 tsp. olive oil
6 oz. shredded mozzarella
6 oz. shredded mild cheddar
1/2 cup Frank’s Red Hot Buffalo Sauce
1/3 cup Bleu cheese dressing

Preheat oven to 450.
In a skillet over medium heat, add 1 tsp. of olive oil and get hot.
Season chicken chunks with salt and pepper, and add to the skillet and cook Til brown.
Add 1/4 cup of the hot wing sauce.
Let cool.
On a lightly floured surface, roll out dough into a rectangle.
Mix together 1/4 cup hot wing sauce with 1/3 cup Bleu cheese dressing, and spread onto dough.
Top with chicken, and add the cheese.
Top with remaining hot wing sauce if desired.
Starting from one end, roll the dough into a log.
Make sure all ends are tucked in so nothing leaks out.
Place on a lightly greased baking sheet and cook for 25 minutes.
Let cool 15 minutes and slice and serve!





Dessert Pizza

This is one of my favorite recipes for a delicious summer dessert!
My cousins Kayla and I decided to make this treat!

1 roll of refrigerated sugar cookie dough
1 block cream cheese, 8 oz.
1 pint heavy cream
1 cup powdered sugar
1 tsp. vanilla
Fresh fruit of your choice

Preheat oven to 350.
Roll out sugar cookie dough onto a cookie sheet, or on a circular pizza pan if you have one.
Bake for about 15 minutes.
Beat cream cheese and vanilla until smooth; add heavy cream and beat until stiff. Add powdered sugar and combine.
After cookie has cooled, frost with frosting and cut up any fruit that you like and top!



Pepperoni Bites

I found this recipe on Pinterest for a quick, yummy snack! My cousin Kayla and I were craving this snack so we decided to try it out. They’re turned out to be very addicting!
Adapted from:

2 cans buttermilk biscuits, flattened
Pepperoni slices
1 block Colby-Jack cheese
Garlic salt
Shredded cheese
Marinara sauce, for dipping

Grease a 9 x 13 in pan with cooking spray.
Preheat oven to 350.
Cut block of cheese into 20 pieces.
Flatten each biscuit and layer with one slice pepperoni, one slice cheese, and one slice pepperoni.
Fold in all of the ends so that it forms a circle and place seam side down in pan.
Repeat with all biscuits.
Top with garlic salt and shredded cheese.
Bake for 18-22 minutes or until tops are golden brown.
Heat marinara sauce and serve to dip!




Sesame Chicken

A crockpot recipe for homemade sesame chicken!
4 boneless, skinless chicken breasts
1 cup honey
1/2 cup soy sauce
1/2 cup onion, diced
1/4 cup ketchup
2 tblsp vegetable or canola oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
4 tsp cornstarch dissolved in 6 T water
Sesame seeds

Season both sides of chicken with salt and pepper and put into the bottom of crockpot.
Mix together honey, soy sauce, onion, ketchup, oil, garlic, and red pepper.
Pour that mixture over chicken and cook on high 1 1/2-2 1/2 hours or low 3-4 hours.
Once done, remove chicken and cut into pieces.
Dissolve cornstarch in water and add to sauce to thicken a little.
Let sauce cook 10 minutes on high, then return chicken to sauce and toss to combine.
Serve over rice.




Mini Egg Muffins

This is a perfect way to personalize breakfast for everyone in your family! I did all my egg cups the same because I was low on my variety of ingredients, but you can add whatever toppings you want!

4 eggs
1/4 cup milk
1/2 tsp salt
1/2 tsp pepper
4 slices of ham, diced
4 scallions, diced
1/4 cup shredded cheddar cheese

Spray the wells of 6 muffin holes in your muffin pan with cooking spray.
Preheat your oven to 350.
Whisk together egg, milk, S & P
Pour your egg mixture evenly into the 6 muffin holes.
Add whatever toppings you like!
Bake for 20-25 minutes or until eggs are slightly browned.



Chocolate Truffle Pie

Sunday Dinner has always been one of my favorite traditions! We all eat at my grandmas house until we’re beyond stuffed and get to laugh and have a good time 🙂 I decided to have dinner at my house this Sunday, and it couldn’t happen without dessert! I found this recipe on pinterest,

1, 9-inch prepared graham-cracker crust
Truffle Filling-
6 oz. bittersweet chocolate chips
2/3 cup heavy cream

Whipped Chocolate Filling-
6 oz. bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 tsp. vanilla

Whipped Cream Topping-
1 cup heavy cream
1/4 cup confectioners sugar

Start with the truffle filling.
In a saucepan bring the 2/3 cup of cream to a simmer.
Place 6 oz. of chocolate in a bowl, and once cream starts to bubble slightly, pour hot cream over chocolate.
Let stand 1 minute, and then whisk until combined.
Spread truffle filling over prepared pie crust and freeze for 20 minutes.
While that is freezing, prepare chocolate whipped topping.
Place a metal bowl in the freezer.
Heat 6 oz. chocolate with 1/2 cup cream in microwave for about 1:30. Stir every 30 seconds.
Mixture will look soupy, that is ok.
Let cool to room temp.
Take bowl out of freezer and beat 1 1/2 cups heavy cream with 1/2 tsp. vanilla until light and fluffy.
Add cooled chocolate mixture in two parts and whip until soft peaks form.
Mixture will still be a little soupy that is ok.
Spread whipped chocolate mixture over truffle filling and refrigerate overnight.
Before serving, beat cream with sugar until peaks form and spread over top of pie!





Caprese Bread

A side for Sunday dinner tonight!!


1 loaf of Italian bread
2 tomatoes, sliced
2 cloves garlic, finely chopped
1/2 lb. fresh mozzarella, sliced
Basil leaves
Olive oil
Shredded Parmesan cheese

Preheat oven to 450.
Slice bread in half lengthwise.
Brush both pieces of bread with olive oil.
Add garlic, basil, mozzarella, tomatoes, salt, and grated cheese.
Bake on cookie sheet until cheese melts.



Easy Chicken Cordon Bleu

The main dish for dinner tonight.


3 lbs. thinly sliced chicken breasts
1 lb. thinly slice prosciutto
1 lb. thinly sliced provolone
2 cups breadcrumbs
2 tblsp. butter, melted

Parmesan Dijon Cream Sauce
4 tblsp. butter
4 tblsp. flour
2 cups milk
2 tsp. chicken bouillon granules
1 tsp. salt
2 tblsp. Dijon mustard
1 tsp. worcestershire sauce
1 cup grated Parmesan cheese


Preheat oven to 350.
Lightly grease two baking sheets with cooking spray and line with chicken.
Cover each piece with two pieces of prosciutto and 1-2 pieces provolone.
Mix breadcrumbs with melted butter, and sprinkle over the top of each piece.
Bake for 30-35 minutes, until chicken is cooked thoroughly, cheese is bubbly, and breadcrumbs are golden brown.
When chicken is almost done, prepare the sauce.

Parmesan Dijon Cream Sauce
Melt butter in a medium sauce pan over medium-low heat.
Add flour and whisk constantly.
Cook that mixture for 1-2 minutes, and then whisk in the milk.
Whisk constantly for 3-5 minutes, or until sauce simmers.
Once thick, remove from heat and stir in mustard, worcestchire sauce, and cheese.
If sauce is too thick, whisk in more milk, if not, continue to simmer.