If you live in New Hampshire you know last week was HOT, HOT , HOT! So if you follow my blog even a little bit, you know that I pulled out my slow cooker! Way too hot to turn that oven dial! This recipe was so simple and over all pretty good. We liked it better shredded and put on a tortilla with some grated cheese the best!
INGREDIENTS
4-6 chicken breasts, boneless & skinless
1 small bottle of Sweet Baby Ray’s BBQ sauce (or your favorite sauce)
1/4 cup vinegar
1 teaspoon red pepper flakes (or more if you like heat)
1/4 cup brown sugar
1 teaspoon garlic powder
Monterey Jack cheese, shredded
Sharp cheddar cheese, shredded
Flour tortillas
DIRECTIONS
Mix BBQ sauce, vinegar, red pepper flakes, brown sugar and garlic powder in a bowl and combine well. Place the chicken in the crock pot and pour the BBQ sauce mixture over the chicken coating the chicken pieces. Cook on low 4-6 hours. Preheat oven to 350 degrees. Take the chicken out of the slow cooker and shred using two forks. Put the shredded chicken back in the crock pot and mix well in the sauce. Place tortillas on a baking sheet with about 1/2 cup of a mixture of the two cheeses and bake until they start to melt, this takes a few minutes. When the tortillas are ready, add the chicken on top of the cheese and roll the tortilla up, serve warm;
Enjoy,
This pound cake just screams New England in the fall! The fresh apples off the tree that were pressed into apple cider! This is my favorite time of year. Not just for the apple picking, but for all the fall colors the New England area has to offer, not to mention football and tailgating! This recipe was sampled by a number of taste testers and all of them were in agreement that this is delicious! I will definitely be making this every fall. We really enjoyed it and I hope you do too!
INGREDIENTS
1 1/2 cups butter
3 cups sugar
6 eggs
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoons apple pie spice
1 cup apple cider
1 teaspoon vanilla
GLAZE
1/2 cup powdered sugar
1 tablespoon of apple cider (more or less depending on how thick you want your glaze)
DIRECTIONS
Cream butter and gradually add sugar while beating until light and fluffy. Add eggs one at a time beating well after each addition.
Combine the next four ingredients and add to the mixture alternating with the apple cider, beginning and ending with the dry ingredients. Stir in vanilla. Pour batter into greased and floured 10 inch tube pan. Bake 325 for 1 hour and 20 minutes or until a toothpick inserted into cake comes out clean. Cool in pan 10-15 minutes. Combine glaze ingredients and when cake is cool, drizzle over cake.
Enjoy,
I am writing this post today for one main reason, I NEED more! We are back to school and I am around over 1,500 high schoolers where germs are everywhere and kids always seem to be sick! I have tried many of the waterless sanitizers, but I really like this one. This is one that I do bring and keep to use at school as it is great for kids and adults. Some of the oils used in this are cloves, cinnamon, rosemary and lemon to just name a few. As you can imagine… it smells good too! My favorite part is that it also contains natural moisturizers including aloe vera!
To use just apply about a nickel size amount into your hand and rub in until it is absorbed. I know you will like this one as much as I do!
You can purchase a single bottle or a pack of three. If you are like me you will want three, one for the office, one for home and one for the car !
Enjoy,
Mr. MCYM and Robby decided to make me a birthday cake the night before my birthday. Let me tell you they did an AMAZING job and not only was the cake made from scratch the frosting was too! I was very impressed, not only did it look delicious, it tasted great too! My favorite part was the raspberry buttercream frosting. We ALL loved that. The cake was great… but there was just something about that frosting! YUM!
INGREDIENTS
Simple white cake (recipe found on www.allrecipes.com)
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cup all purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk (they used 1%)
For the Frosting ( recipe found at www.myrecipes.com)
1/2 cup butter, softened
1/2 cup fresh raspberries (washed and dried)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16 oz.) package powdered sugar
To make the cake~
Preheat oven to 350 degrees. Grease and flour a 9 x 9 inch pan. In a medium bowl cream together sugar and butter. Beat in the eggs one at a time. Stir in vanilla. Combine the flour and baking powder and add to the creamed mixture and mix well. Finally stir in the milk until the batter is smooth. Pour batter into prepared pan.
Bake for 30-40 minutes. Cake is done when it springs back to the touch.
Remove from oven and let cool before frosting.
To make the frosting~
Beat the butter, raspberries, vanilla and salt with an electric mixer until creamy. Gradually add the powdered sugar, beating on low speed until blended and smooth. When the cake is completely cool, frost cake with the frosting and garnish with fresh raspberries if desired.
Enjoy,
I am a little excited about this recipe because I think it has endless possibilities! We love the flavor of my spicy baked egg rolls that I make. But there are times that I may not have the egg roll wrappers on hand or I just don’t have the time to roll them all. Lets face it we are all busy and some nights we are doing all we can do to just get dinner on the table! Mr. MCYM and I both agreed this would be great served over white rice. Robby had two full helpings, so I think this is a winner! I can’t wait to play with this a little more, I think the combinations are endless with this. If you don’t like pork, try shrimp, don’t like sweet and sour sauce, try a soy based sauce. I have so many ideas!!!!!!
INGREDIENTS
1 roll of HOT Jimmy Dean Sausage
1 package of coleslaw mix
salt
pepper
4 ounces of your favorite sweet and sour sauce or “duck” sauce
2 scallions, diced
White rice (optional)
DIRECTIONS
In a LARGE sauté pan over medium high heat add the sausage and cook through while stirring and crumbling. When the sausage is cooked through add your desired amount of coleslaw mix and mix well with the sausage. Cook together for about 5-6 minutes or until the slaw mixture is wilted. Add salt and pepper to taste. mix and add the sweet and sour sauce and combine well. Cook for 1 more minute to heat the sauce through. Remove from heat, garnish with the scallions and serve over white rice if desired.
Enjoy,
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