Slow Cooker Root Beer Chicken Wings

Slow Cooker Root Beer Chicken Wings

Sweet and sticky Root beer Chicken Wings are totally easy to make and absolutely delicious!

Ingredients:

3 lbs of wings

2 tsp of salt

2 tsp of pepper

1 cup of bbq sauce

16.9 fl oz of root beer

more bbq sauce

brown sugar

Directions: 

1. Season chicken wings with salt and pepper. Spray your slow cooker pot with cooking spray, add chicken wings, bqq sauce and root beer

2.Cover and cook on low for four hours.

3. Remove wings from slow cooker, place on a tray. Brush more bbq sauce onto wings, sprinkle with some brown sugar. Put under broiler for 8-10 minutes. Enjoy!! 

Corn Casserole

Corn Casserole

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My  favorite thanksgiving side dish! Its in its simplest form, with cheese, corn and cornbread!

Ingredients:

1 can whole kernel corn, drained
1 can cream-style corn
1 package Jiffy corn muffin mix
1 cup sour cream
4 Tablespoons butter, melted
1 to 1 1/2 cups shredded Cheddar 

Directions:

1) Preheat oven to 350 degrees. Grease a 9 by 9 inch baking pan or a 2 quart casserole dish.

2) Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour the prepared pan. Bake for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.  

Crock Pot Smothered Pork Chops

Crock Pot Smothered Pork Chops

This recipe is a keeper!

Ingredients:

4 bone-in pork chops

1 envelope onion soup mix (1 oz) 

1 can chicken broth (14 oz)

1 can cream of chicken soup (14 oz)

1 envelope dry pork gravy mix (1 oz)

1 tsp garlic powder

Directions: 

Slow Cooker-

1) Combine onion soup mix, chicken broth,cream of chicken soup and pork gravy mix. Whisk together until combined.

2) Season both sides of chops with a little bit of garlic powder

3) Place pork chops into slow cooker (spread them out and cover with the gray mixture)

4) Cover and cook on low for about 6-8 hours

Thick gravy- 

1) In a medium pot over medium heat, melt 2 tablespoons butter.

2) Whisk 3 heaping tablespoons of all purpose flour. Continue whisking until it forms a thick paste.

3) Pour 2 cups of the pork gravy

4) Whisk mixture for another minute 

5) Serve gravy over pork chops and on some mashed potatoes

The set up! 

Crockpot Hot Fudge Cake Recipe!

Crockpot Hot Fudge Cake

If you are a Choc-o-holic, this is a recipe for you!

It's so simple, and the end-result couldn’t be sweeter! 

Ingredients: 

-1 box Betty Crocker Chocolate Fudge Cake {15.25 oz.}
-1 box Jell-O Chocolate Instant Pudding Mix {3.9 oz.}
-4 eggs
-⅔ cup Sour Cream
-¾ cup Canola Oil or Vegetable Oil
-1 jar Smucker’s Hot Fudge Sauce

Directions: 
1. In medium mixing bowl, combine cake mix, pudding mix, eggs, sour cream, and oil for 2 minutes.
2. Spray crockpot with non-stick cooking spray, then transfer mixture into crockpot. 
3. Cook on High for 1.5 hours, or until done.
4. Once done, remove lid from crockpot and spoon out portions of this ooey-gooey deliciousness into bowls.
5. Drizzle each portion with Hot Fudge Sauce after you've transferred into a bowl, and serve hot with a side of ice cream. 

Taco Lasagna

TACO LASAGNA 

My roommate made this last night and I am obsessed! Only 7 ingredients! 

Ingredients:

12 oven ready lasagna noodles

1 pound lean ground beef

1 (1 oz.) package Old El Paso taco seasoning

1 egg 

1 (15 oz.) carton ricotta cheese

4 cups (1 lb.) shredded cheddar cheese

1 (24 oz.) jar chunky salsa 

Optional toppings: sour cream, green onions, diced tomatoes 

Directions: 

-Preheat oven to 350 degrees.

-In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.

-In a small bowl, add the egg and ricotta and stir until combined.

-In a 9x13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer 1/3 of the ricotta, 1/3 of the beef mixture, 1/3 of the salsa, and 1/3 of the cheese. Repeat the layers 2 more times.

-Bake covered for 30-40 minutes or until the casserole has heated though and is bubbly. Let casserole stand for 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.

Side note: You can use regular noodles as well, just boil them before assembling. 

Another great thing about this lasagna is that it freezes great!

Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting

Do you have a favorite fall cake recipe? This recipe is one of my favorites! 

This recipe is perfect for fall dessert and is so easy to whip up for Thanksgiving or a holiday party. These flavors go together so well! 

INGREDIENTS

Cake:
4 eggs
1 2/3 cup Sugar
1 cup Vegetable Oil
15 oz Pumpkin Puree
2 cup Flour
2 tsp Cinnamon
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt

Frosting:
8 oz softened Cream Cheese
1/2 cup softened Butter
2 tsp Vanilla
6 cup Powdered Sugar

DIRECTIONS
Preheat oven to 350.
Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
Beat eggs, sugar, oil and pumpkin in a large bowl until well blended.
Slowly add to dry ingredients to wet ingredients, mixing well.
Pour into ungreased 9×13″ baking pan.
Bake for 25-30 minutes or until set.
Cool completely.
Beat cream cheese, butter and vanilla until well blended.
Slowly beat in powdered sugar.
Spread frosting over cake and refrigerate until ready to serve.

Pumpkin Cake

HAPPY HALLOWEEN!!

Chicken Pepperoni Parmesan Panini

Chicken Pepperoni Parmesan Panini 

Ingredients-

2 slices sourdough bread

Butter

Chicken Strips (4-5 strips) (can use pre-cooked)

1 tablespoon marinara sauce

Pepperoni (6-8 slices)

1-2 slices mozzarella cheese

1/2 tablespoon grated parmesan cheese

Directions-

1) Preheat panini grill

2) Lightly spread butter on one side of each slice of bread

3) Layer ingredients in order: chicken strips, marinara sauce, pepperoni, mozzarella cheese, parmesan cheese

4) Place sandwich on panini grill cook for 3-5 mins until desired browness and the cheese is melted

Look at this...yummy!! 

Zesty Red Potatoes

Zesty Red Potatoes

Ingredients-

6 medium red potatoes, halved and thinly sliced

1 small onion, halved and thinly sliced

1/2 cup butter or margarine, melted

1/2 teaspoon crushed red pepper flakes

Salt to taste

Directions-

Arrange potatoes and onion in an ungreased 9-in square baking dish. Combine butter, pepper flakes and salt; drizzle over potatoes and onion. Cover and bake at 400 for 25 minutes. Uncover; bake 15-20 minutes longer or until potatoes are tender. 

6-8 servings 

Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta 

This chicken bacon ranch pasta is one of my favorite recipes ! It’s not the quickest or easiest, but it’s always a winner! 

Ingredients: 

• 1 pound of penne pasta
• 6 strips of bacon, diced
• 2 tbsp all-purpose flour
• 1 packet of ranch seasoning mix
• 2 cups milk
• 1 tbsp butter
• Salt and pepper
• 2 boneless skinless chicken breasts (cut into pieces)
• 1 cup shredded cheddar cheese

Directions: 

1. Start by cooking your pasta, draining it, and setting it aside.
2. While you are making your noodles; cook your bacon on a skillet, drain the grease but keep 1 tablespoon of bacon drippings in the pan.
3. Add a tablespoon of butter to the bacon drippings and toss in your chicken breast pieces (cook until no longer pink/browned).
4. Pour the ranch dressing mix and flour over the chicken then add the 2 cups of milk. Stir until it is bubbly and thick.
5. Add the cheese and half of your diced bacon pieces to the pan; stir until melted.
6. Combine the sauce and pasta noodles together – add salt and pepper to taste.
7. Top off the dish with the extra bacon pieces and ENJOY!

Crock Pot Chicken and Stuffing

Crock Pot Chicken and Stuffing 

This crock pot chicken & stuffing is a delicious home cooked meal that's as easy as it gets!

Ingredients-

1 (16 oz) bag Green beans, frozen 

1 ounce can cream of chicken soup 

1 box Stove top stuffing mix 

8 oz sour cream

3/4 cup water 

Directions-

1) Place chicken on the bottom of the crock pot

2) Mix together the soup, sour cream, stuffing, half of water, and place over the chicken 

3) Place the string beans either on one side of the crock pot or over the stuffing. You'll want to mix the stuffing periodically if possible. 

4) Add the remaining water during the cooking process as needed. 

5) Cook on high for 4 hours, or low for 7 hours. 

Serves 4-5 

Italian Pasta Salad

ltalian Pasta Salad

Ingredients-

8 ounce uncooked rotelle or spiral pasta

2-1/2 cups assorted out-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms) 

1/2 cup cubed cheddar or mozzarella cheese 

1/3 cup sliced pitted ripe olives (optional) 

1 cup WISH-BONE Italian dressing 

Directions-

Cook pasta according to package directions, drain and rinse with cold water until cool. In bowl, combine all ingredients except dressing. Add dressing; toss well. Serve chilled or at room temperature. 

Makes 8 servings. 

Mexi-Mac Skillet

Mexi- Mac Skillet 

                              This is an awesome dinner dish to try! 


Ingredients 
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 can diced tomatoes, undrained 
1 cup fresh or frozen corn
1/2 cup water
1-1/4 teaspoons chili powder
1 teaspoons chili powder 
1 teaspoon salt 
2/3 cup uncooked elbow macaroni 

Directions
1. In a large nonstick skillet, cook beef and onion over medium-high 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Drain

2. Stir in tomatoes, tomato sauce, corn, water and seasonings; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, 15-20 minutes or until macaroni is tender. Sprinkle with cheese. 

College Football Saturdays: Cheese Dip

This is the Best Dip Ever –  creamy and has the perfect texture for dipping. Bring it to a friend’s house to watch the game and it’ll be a hit. Go OSU BUCKEYES! 

Cheese Dip

1 cup Mayo
1 cup Parmesan Cheese
1 cup Sour Cream

Mix the ingredients in a bowl. Microwave for 3 mins. Serve with Pita bread.