Comfort Food – Hawaiian BBQ ChickenHarpers Happenings : Harpers Happenings Posted on | October 12, 2011 | 25 Comments i actually feel silly posting such an easy recipe. but, i didn’t know about it until i found it on Pinterest and the ease and yumminess needs to be shared. this crock-pot dish is going to be my go-to dinner for those days i don’t feel like doing much of anything in the kitchen. because this recipe? doesn’t take much of anything. shop: >> chicken breasts (i used an entire family sized package) >> bottle of BBQ sauce. >> can of pineapple chunks. >> minute rice no seriously, this is all you need. read slowly since it’s super, super involved. you’ll probably want to take the laptop into the kitchen at this point so you have the instructions at your fingertips. place chicken breasts, bottle of sauce, and can of drained pineapple into the crock-pot. cook on low for 4-6 hours. at 5 hours, i shredded the chicken and let it all marinate a bit longer whilst i cooked the minute rice. which again, was really time consuming. easy? tomorrow? Comments
Peanut Butter Sheet Cake...and how peanut butter can help you get pregnant My older sister Susan and her husband had a tough time getting pregnant. That’s saying it mildly. They did in vitro fertilization five times! In the early stages of her pregnancy the doctors told her that in order to increase her chances of the embryo implanting successfully she needed to consume a lot of calories. She did exactly that. Oh how I was secretly jealous of her free hall pass to eat anything and everything. This recipe comes from Nina Jones, a reader of this blog, who said after reading my blog she immediately thought of this recipe to send me. These are definitely for peanut butter lovers or those trying to conceive (ha-ha). Peanut Butter Sheet Cake…and how peanut butter can help you get pregnant Ingredients Cake: 1/4 cup creamy peanut butter 1 cup water 1/2 cup butter 1 cup sugar 1 cup brown sugar 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1/2 cup buttermilk 1 teaspoon vanilla Frosting: Instructions Preheat oven to 375 degrees. Notes
Easy Pulled Pork Recipe The lazy days of summer are almost here and as the temperature climbs, my willingness to slave in a hot kitchen diminishes. This easy 3-Ingredient Pulled Pork can be thrown together in a slow cooker without much effort and without heating up your house. Spend the day at the pool and come back to delicious, fall apart in your mouth pork. Get your notepad ready for the ingredient list. Now you could use a pork shoulder or butt here but I prefer the healthier and leaner pork tenderloin because it makes shredding so much easier because there’s no need to meticulously separate the meat from the fat. The root beer acts as a tenderizer and after soaking in it all day, the pork practically melts in your mouth. Serve warm on top of hamburger buns with some corn on the cob and a salad. Looking More Pork Recipes? Try these delish pork dishes, too! Christy joined the Tablespoon team to share her recipes and inspire family food fun.
Cheesy Chicken Tater Tot Casserole {Slow Cooker} Before we get started, let me explain that I'm using the term "slow cooker" but many folks refer to them as "Crock Pots". Crock Pot is a brand name of a line of slow cookers. So sometimes you'll see me call it a Crock Pot and other times I'll call it a slow cooker. It all means the same thing. During the warm summer months, I get a lot of reader-requests for slow cooker meals.And because I love y'all so much, I do my best to oblige. When the sun is a-blazin' during summer, lots of cooks are looking for ways to conserve energy and not heat up the house. Now, onto the recipe. Ingredients: 1 (32 oz.) bag frozen tater tots1 (3 oz.)bag bacon pieces1 pound boneless, skinless chicken breasts, diced2 cups shredded cheddar cheese3/4 cup milksalt & pepper, to taste I'm using bacon pieces here, but feel free to use the bacon you enjoy. Sometimes if I fry bacon, I'll make a double batch and use leftovers for this or sandwiches. Microwave bacon works just fine too. Directions: Add diced chicken on top.
hard boiled eggs with a soft center over hash browns - A while back I saw this picture that appeared to be a hard boiled egg with a fried egg yolk in the middle. Well, that image floated around in my head and I decided that I had to figure out how it’s done… and, yes.. I know what a soft boiled egg is… but usually those are served in an egg cup with the shell intact, you know? So, with no shell intact, I began to ponder…. Has that ever happened to you? So, after MUCH google-ing…. Some people call them four-minute eggs, some people call them six minute eggs. Because, there’s no turning back once you cut into the buttery yolk… So divine. To make these: Bring a pot of water to a rolling boil with 1 tablespoon of white vinegar. Place desired number of eggs into boiling water. BOIL EXACTLY FOUR MINUTES!!! Immediately place into a bowl with ice water. Once cool enough to handle, CAREFULLY peel shell. Place on top of hash browns, toast, salad…etc. Slice into and enjoy! hard boiled eggs with a soft center over hash browns
John Wayne Casserole Soooo, yeah. The only reason I made this recipe was because it's called 'John Wayne Casserole'. That's it. My husband loves John Wayne. In fact, Jesse's middle name is Wayne because of Heath's love for 'The Duke' (I wanted to name him Jesse Barret J. so his initials would be JBJ, like Jon Bon Jovi, but Heath said over his dead body. I had no idea what to expect with this. I'm posting the recipe as I found it originally, but for my little family of three, I cut it in half and made it in an 8x8 baking dish (I usually cut 9x13 dishes in half the first time I make them just in case it sucks, then I don't have to throw out a large amount of food). Not sure what makes this John Wayne's casserole, but it was certainly good, and something that Heath asked to be added to our favorites...so that's a win! 'John Wayne Casserole' Ingredients 2 pounds ground beef, cooked and drained 1 (1.25-ounce) packet taco seasoning 4 ounces sour cream 4 ounces mayonnaise 8 ounces Cheddar cheese, shredded and divided 1.
Emily Bites - Weight Watchers Friendly Recipes: Mac & Cheese Muffins Mac & Cheese Muffins Oh, how I love homemade macaroni & cheese. Unfortunately, I love it so much that I rarely make it for fear that I will lose all portion control abilities and end up eating far more than I planned. Enter the Mac & Cheese Muffin. Ingredients: 4 cups cooked whole wheat or high fiber macaroni1 tablespoon butter1 tablespoon flour1 cup skim milk1 garlic clove, minced3 oz sharp cheddar cheese, shredded3 oz Gruyere cheese, shredded1 egg1 egg white1 (10 oz) package of frozen chopped spinach, defrosted, drained and patted dry (or you could use 1 cup cooked fresh spinach)Salt & pepper to taste Directions: Pre-heat the oven to 400. Weight Watchers Points Plus:4 per muffins (P+ calculated using the recipe builder on weightwatchers.com) Nutrition Information: 149 calories, 15 g carbs, 6 g fat, 9 g protein, 2 g fiber (from myfitnesspal.com)
Loaded Potato & Buffalo Chicken Casserole This is my sixth month participating in the Improv Cooking Challenge which is hosted by Kristen of Frugal Antics of a Harried Homemaker. As always I looked forward to participating and finding or coming up with a great recipe which included the two theme ingredients. This month the participating bloggers were asked to make any recipe of their choosing using the two given ingredients of potatoes & cheese. I knew immediately what I was going to make as this recipe has been a favorite in our home for a few years and as I haven’t made it in ages nor have I ever posted the recipe to my blog, well it was time to make it. Back the end of 2006 when we first brought Maisie home, not only was I very sick but she wanted no part of me putting her down or leaving her so that I could cook. NOTE: A reduced fat & lower calorie version can be found here: Slimmed Down Loaded Potato & Buffalo Chicken Casserole In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
Peanut Butter Cheesecake with a Brownie Crust It's been months since I posted any chocolate and peanut butter treats, that's just not right! So here's another. I don't need to convince you how great the flavor combination is. I made this as one of several desserts for a party for my Abstract Algebra students. I never have students over without serving cheesecake, it's so easy and quick, it serves a lot, most people really like it, and there are endless flavor combinations! And it can be made ahead of time, perfect for parties! Brownie Base (adapted from King Arthur Flour) 12 tablespoons (6 ounces) unsalted butter 1/2 cup (1 1/2 ounces) unsweetened cocoa powder3 large eggs1 1/2 cups (10 1/2 ounces) sugar3/4 cup (3 ounces) Unbleached All-Purpose Flour 1/8 teaspoon salt Preheat the oven to 350°F. Melt the butter and stir in the cocoa powder. Using an electric mixer, beat the eggs for 3 minutes (longer if you're using a hand mixer), then gradually add the sugar, beating 2 to 3 minutes more. Pour the batter into the prepared pan. 1. 2.