Cream Cheese Corn

I saw this on Pinterest and decided to try them because I feel like you can't mess anything up with corn..

Cream Cheese Corn

BudgetSavvyDiva
Serving Size: 1 persons


1 can of corn
1 tablespoon butter
3 ounces cream cheese
Red pepper flakes
Pepper


In a medium sauce pan, combine corn, butter, and cream cheese.  When the cream cheese in melted, season with red pepper flakes and pepper according to your preferences.

Slow Cooker Ribs, Twice Baked Potatoes, and Sautéed Kale!

I made this last Tuesday but have been rather lazy to update my blog... I would much rather eat than write about it, haha :)

Slow Cooker Ribs

Crockpot Recipe Book
Serving Size: 1-2 persons


1 rack of ribs, cut into 3-4 pieces each
1 cup of bbq sauce (I used Sweet Baby Ray's)
1 onion, chopped


Place ribs in slow cooker.  Top with onion and barbeque sauce.  


Cover and cook on HIGH for 2 hours, or until meat is tender.


I made these with twice baked potatoes.  Yuuuum!

Twice Baked Potatoes

Serving Size: 1-2 persons


2 large baking potatoes
4 slices bacon
1/2 cup sour cream
2 tablespoons butter
1/2 cup shredded cheese
4 green onions, sliced (maybe less if you don't want so many onions)


Preheat oven to 350 degrees.


Bake potatoes in preheated oven for 1 hour OR you can just microwave the potatoes instead because it is soo much faster and they taste just as good.  Microwave three minutes per potato.  So if you are cooking 2 potatoes in the microwave, you'll need to cook them for at least 6 minutes.  Make sure to poke holes in the potatoes with a fork before microwaving or else they will blow up!


Meanwhile, place bacon in a large, deep skillet.  Cook over medium high heat until evenly brown.  Drain and crumble.


When potatoes are done, slice the potatoes in half and scoop flesh into a large bowl but leave a little bit of the flesh so the potato keeps it's shape.  In a large bowl, combine potato flesh, sour cream, butter, 1/4 cup cheese, 1/4 cup green onions, and bacon.  Mix together and spoon the mixture into the potato skins.  Top each with remaining cheese, green onions and bacon.

             

Bake for another 15 minutes at 350 degrees.  (Or longer, mine weren't very warm but they were still delicious!)


I topped this meal off with some extra kale I had in my fridge from the Zuppa Toscana.

Sautéed Kale

Serving Size: 1-2 persons

Kale
1 tablespoon olive oil
1 teaspoon garlic, minced
1/2 onion, chopped


Place olive oil in a medium skillet.  Cook onion until tender and translucent.  Add the garlic and sauté for a few seconds.  Now, add the kale.  Don't worry the kale will slowly go down!

Slow Cooker Olive Garden Zuppa Toscana

I love, love, looove the soup and salad deal at Olive Garden and my favorite soup is the Zuppa Toscana.  It is delicious :) 

I know the picture looks a little oily because well, it is... I need to figure out a way to drain the sausage more and make the soup a little bit thicker.

Zuppa Toscana

www.365daysofcrockpot.com
Serving Size: 2-4 people


1/2 lb ground italian sausage, browned and drained
1 can chicken broth
1/2 cup water
1/8 cup onion, diced (or as little or much as you want)
3 potatoes, cut into slices or cubes with skins
1/2 garlic, minced
Bacon bits or real bacon, cooked and crumbled
1/2 cup heavy whipping cream
Kale, chopped
Red pepper flakes (to taste)
Cheese (optional)


Brown and drain italian sausage (You can either cook them how it is or shape them into balls).  Place italian sausage, chicken broth, water, garlic, potatoes, and onion in slow cooker.  Cook on HIGH for 2 hours until potatoes are cooked and soft (While you are waiting for the soup to cook, you can cook and crumble the bacon).  Add however much you want of bacon, whipping cream, and kale right before serving.  Top with cheese and red pepper flakes.


Next time, I want to try it with these breadtwists because the Pizza Factory breadsticks are amazing! But for now, I ate this soup with my grandma's [secret?] garlic bread recipe. Yummy!

WAFFLES!

Waffles!

Serving Size: 1 person

This morning, I woke up abnormally early so I decided to make waffles OR I think I was just excited to use my waffle maker... Braden's mom got me a waffle maker for graduation (Thanks Linda!) because waffles days are the best at their house.  This recipe made 3 waffles so this should help you figure out if this recipe needs to be altered or not.

1 cup waffle mix (I cheated and used a store bought mix)

3/4 water

2 tbs. and 2 tsp. oil

Waffle maker

Heat waffle maker.  Mix the ingredients together.  Stir until large lumps disappear.  Allow 4-5 minutes for the mix to set before baking.  Pour desired amount of batter into lightly greased waffle maker.  Follow waffle maker instructions.  Bake until golden brown.

You can also add:

Cheese (for the famous Whiting recipe)

Chocolate chips (because everything tastes better with chocolate)

If you use cheese, put this after you put the batter in and before you close the waffle maker.

If you use chocolate chips, mix this in with the waffle batter.

You can't go wrong with waffles! Well... unless you burn it.

Slow Cooker Salsa Chicken Burritos

Slow Cooker Salsa Chicken

Spark People Recipes

Serving size: 2-4 persons

This was the first time I used my crock pot (Thanks sissie!) and it was delicious! I can't wait to try more recipes :) Since I was just cooking for myself, this recipe was re-formatted for 2-4 persons.  There was a ton of chicken left over but you can still double and/or triple this recipe to your liking. 

2 boneless, skinless chicken breasts (frozen is fine)

1/2 cup salsa1/2 can cream of chicken soup

1/2 packet taco seasoning

1/4 cup sour cream

4-5 tortillas

Place chicken in the bottom of your slow cooker.  Sprinkle taco seasoning on chicken.  In a bowl, combine soup and salsa.  Pour over chicken.  Cook on high for 2 hours.  Shred chicken with two forks and stir in sour cream.  Serve on tortillas or as desired.

Other Ingredients:

1 tomato (diced)

1/2 onion (diced)

Shredded lettuce (I used romaine)

Cheese (because who doesn't love cheese?)

Warm the tortilla on a mini griddle or pan until soft.  Remove from griddle.  Add chicken and other ingredients.  Carefully fold into a burrito and set it fold side down onto the griddle.  Cook until nice and brown.  Flip over and cook the other side.


I hope you enjoy this as much as I did!