Here is another slow cooker recipe to add to our collection my friends!  So I've been dying to try out a chicken tortilla soup recipe. I found this while not wasting any time whatsoever on pinterest. This is a very simple recipe that will take you about 10 minutes to put together before going to work.  I'll take a 10 minute meal any day of the week! Happy treats!
Ingredients
2 chicken boneless skinless chicken breasts
2 cans of ro-tel
1 can black beans
1 can kidney beans
1 can corn
1 onion, chopped
2 cans chicken broth
1-2 cups water
1 packet taco season
tortilla chips
sour cream
shredded cheddarPut ro-tel, black beans, kidney beans, corn, onion, chicken broth, taco seasoning and water into crock pot. Stir all the ingredients. Place chicken breasts in crock pot, be sure to submerge in the liquid (I put my chicken in frozen). Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred. (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to CrockPot, stir to combine.To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips on top.
adapted from Chef in Training

Sometimes you just want a sweet treat.  Sometimes you just want a sweet treat that isn't any sweet treat.  Sometimes you want a sweet treat that isn't any sweet treat because it has to be cheesecake.  Well I recently had one of those days and the result was I made this delicious beautiful raspberry swirl cheesecake.  Warning it is too easy to eat at least 3 slices in one sitting!  Happy Treats!







Ingredients:
1/4 milk (I used skim)
2 teaspoons vanilla
2 eggs
3/4 cup of sugar
1/4 cup of Bisquick
2 8 oz packages of cream cheese
3/4 cup of raspberries ( I used frozen, let them thaw first)
2 tablespoons sugar


Directions:
1. Heat oven to 325°F. Spray bottom only of  pie plate with cooking spray. 
2. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
3. In same blender, place raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry mixture by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
4. Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature.
5. Refrigerate at least 4 hours.


recipe adapted from Betty Crocker

I am linked up with Mandatory Mooch, Recipes For My Boys, Tidy Mom

As we all know I am semi-obsessed with my slow cooker. I just love throwing the ingredients in that morning and coming home to yummy goodness without all the work. So I stumbled on this gem one night when I was looking for a roast recipe. My sweet had told me he was not a fan of roast so I decided that needed to change. One of my favorite things about this recipe is the use of peppers. I chose banana peppers for my roast but I'm sure any pepper mild or hot would do. Leave me some feedback on what pepper you choose! Happy treats!


Ingredients:
Hidden Valley Ranch packet
Lipton Onion Soup mix
1 stick of butter
1/2 cup-1 cup of your choice peppers (the amount is your preference, I usually go with more)
4 lb. rump roast

Directions:
1. Place roast into slow cooker set on low.
2. Pour ranch packet and soup mix on top of roast.
3. Place stick of butter on top of roast.
4. Sprinkle your peppers on top of roast.
5. Wait 8 long agonizing hours for the roast to cook and then enjoy!
* You do not need to add any liquid to this for cooking.  Trust me there will be plenty of juicy goodness in there!

recipe adapted from A Perfectly Lovely Ordinary Day

Have you discovered the wonders of Nutella yet?  Well if you haven't had a taste of this heavenly spread I highly suggest buying a container or six.  One container to make these cookies and the other five for whatever you please.  It had been a long time since I had Nutella until about one year ago when I was at the store.  I was in the check-out and the impulse buys were all calling out my name.  I was sitting there debating treats, chips, soda, beef jerky and life in general when I saw a glow out of the corner of my eye.  I immediately jumped at the Nutella and cookie combo package and decided it was fate.  Needless to say that container of yummy goodness didn't last long.  Now that you understand my LOVE for Nutella you must try this delicious recipe out! Happy Treats!

Ingredients
1 1/3 cups of flour
1/2 teaspoon baking powder 
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter (1 stick)
1/2 cup Nutella
1/3 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup chocolate chips (I just special dark chocolate chips and it was AMAZING!)

Directions
1. Preheat oven to 375
2. In a large bowl combine flour, baking powder, baking soda and salt.
3. In a medium bowl mix together butter, Nutella, sugar and brown sugar until creamed.  
4. Add egg and vanilla to Nutella mixture and mix until smooth.
5. Add dry ingredients to Nutella mixture and mix until combined.
6. Stir in chocolate chips until combined.
7. Spoon cookie dough onto cookie sheet and bake for 10-12 minutes.  Let cool on pan for 2 minutes and then move to a cooling rack.
8. Let cool for a moment if you can before you devour!

recipe adapted from Liv Life

The Crazy Cooking Challenge is here again and this month our hostess Tina at Mom's Crazy Cooking chose stuffing.  So I started my usual find a recipe adventure and I started looking at my Thanksgiving issues of Bon Appetit and Better Homes and Gardens. Nothing was really jumping out at me for stuffing.  So I called my Mom and asked about our family recipe for stuffing and she told me I had to go to the boss, The Nanny (I added The to Nanny's name recently).  So I called The Nanny and asked about her recipe for stuffing.  This recipe comes from her Mother, my Grandnanny.  I also asked how far back in the family it goes, we know Nanny ate it growing up but aren't sure who started this stuffing recipe.  One thing I do know for sure is I will be the 4th generation of the women in my family to make this recipe and that is very special to me.  While making this recipe the smells of Thanksgiving filled my house and it got me thinking about what I am thankful.  I am very thankful to all of the amazing women (and men) in my family for teaching me so much growing up.  I am very blessed.

4th Generation Stuffing

Ingredients

Cornbread (recipe found here)
1 Bag of Pepperidge Farm stuffing (I used herb seasoned)
4 cans of chicken broth (I DO NOT use low sodium because I do not add salt)
1 medium white onion
4-5 stalks of celery
2 eggs
Pepper to taste

Directions
1. Preheat oven to 350 and spray your casserole dish.
2. Heat your chicken broth (DO NOT BOIL)
3. Chop up half of your white onion and 4-5 stalks of celery.
4. Crumble your cornbread into a very large bowl. (There should be big chunks you do not need to make a fine crumb)
5. Add your Pepperidge Farm stuffing mix to cornbread.
6. Add your onion and celery to bread mixture.
7. Whisk your eggs and add to bread mixture.
8. Add your chicken broth to bread mixture till moist and then pepper to taste. (I had about half a can of broth left, you want the stuffing to be moist and not soupy)
9. Bake at 350 for 45 minutes.
I was told this recipe can stuff a 20 lb. turkey and still have plenty left for your table!  Happy Treats!

Recipe from Nanny which was given to her by her mother Grandnanny.

Today I made cornbread in preparation for the Crazy Cooking Challenge tomorrow.  Now I am using a recipe that has been passed down a few generations.  I'm not sure how many women in our family have made this but I do know for sure that my Grandnanny (Great-Grandma) made this.  Trust me when I say cornbread doesn't get any better than this!

Grandnanny's Cornbread

Ingredients

1 1/2 cups yellow cornmeal
1/4 cup of flour
1 tablespoon sugar
1 teaspoon salt
3 tablespoons baking powder
2 eggs
1 cup milk 
4 tablespoons oil

Directions

1. Preheat oven to 425 and spray a 9x9 baking dish.
2. Mix together all dry ingredients.
3. In separate bowl whisk eggs and then add milk to eggs.
4. Add egg mixture to dry ingredients and mix.
5. Add oil to mixture.
6. Pour into prepared pan and bake at 425 for 15 minutes then reduce temperature to 400 and bake an additional 5 minutes.
7. Let cool and either eat or save for the stuffing recipe coming tomorrow!

Recipe from Nanny which was given to her by her mother Grandnanny.

Happy Treats!

I am linked up with The Mandatory Mooch, Lady Behind the Curtain

I am very excited that Tina from Mom's Crazy Cooking decided to keep the Crazy Cooking Challenge going!  So this month our challenge was apple pie.  Just in time for the holidays!  I didn't know what route I wanted to go with the apple pie but I did decided I didn't want a normal apple pie.  I subscribe to e-mails from Better Homes and Gardens and I decided after looking through a fall recipe blast I would try there.  As soon as I saw the name of the recipe I knew it was destiny.  It has cheese not only is it cheese but cream cheese. Enough said.  Another thing I did love is that it reminds me of a toaster strudel!  This is definitely going in the holiday recipe have to's.  The only thing that did puzzle me about this was the recipe was the name.  While eating half of the slab with my sweet we were trying to think of different names, apple cheese pie tart, apple cheese pie pocket, apple cheese pie tart slab pocket yummy goodness?  I think every time we talk about it the name is different so I believe we will just keep the original.  Happy treats my friends!

ingredients
117.3 ounce package (2 sheets) frozen puff pastry sheets, thawed
2 1/2 pounds cooking apples, peeled (if desired), cored, and thinly sliced (about 7 cups)
2 tablespoons butter
1 cup granulated sugar, divided
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon, divided 
1/8 teaspoon ground nutmeg
1 8 ounce package cream cheese, softened
1 egg
1 teaspoon vanilla
Milk
2 tablespoons coarse sugar (I used granulated sugar)

directions


1. Preheat oven to 375 degrees F. Lightly grease a 15x10x1-inch baking pan; set aside (I used a 13x9 pan). On a lightly floured surface, unfold one pastry sheet and roll into a 15x10-inch rectangle. Transfer to the prepared baking pan, pressing dough to edges of pan. Bake in the preheated oven about 12 minutes or until golden brown (pastry will puff and shrink from sides of pan). Cool on a wire rack.

2. Meanwhile, in an extra-large skillet, cook apples in hot butter over medium heat about 8 minutes or just until crisp-tender, stirring occasionally. In a small bowl, combine 1/2 cup of the granulated sugar, the flour, 1/2 teaspoon of the cinnamon, and the nutmeg. Sprinkle over apples. Cook and stir over medium-low heat for 2 minutes more; set aside.

3. In a medium bowl, combine cream cheese and the remaining 1/2 cup granulated sugar. Beat with an electric mixer on medium speed until smooth. Beat in egg and vanilla just until combined. Carefully spread cream cheese mixture over baked pastry to within 1 inch of the edges. Spoon apple mixture over cream cheese mixture.

4. On a lightly floured surface, unfold the remaining pastry sheet and roll into about a 13x9-inch rectangle (make sure pastry is large enough to completely cover apple mixture). Place on top of apple mixture. Lightly press edges of top pastry to edges of bottom pastry. Lightly brush pastry with milk. Using a sharp knife, cut a few slits in pastry to allow steam to escape. In a small bowl, combine coarse sugar and the remaining 1/2 teaspoon cinnamon; sprinkle over pastry.

5. Bake for 35 to 40 minutes or until pastry is slightly puffed and golden brown. Cool on wire rack about 45 minutes. Serve slightly warm. Store any leftovers in the refrigerator.


recipe from Better Homes and Gardens

Hi friends check out the guest post I did for Lady Behind the Curtain! Don't forget to check out her site also! 
Hi my name is Cassie and normally you can find me at A Little Treat but today I am very excited to be visiting Lady Behind the Curtain! I have loved this site for a while now and I look forward to the fun Cast Party Wednesday every week. So for this occasion I decided I would bring over some chocolate chip cookies. Does anyone ever stop looking for great cookie recipes? I do agree with the "if it ain't broke" attitude but I kept hearing so much about adding cornstarch to cookies that I couldn't resist trying it just once. So today I threw out the favorite, Nestle Tollhouse, recipe and opted to try something a little different! I found an awesome recipe and set my self to work. I could barely contain myself when I pulled them out of the oven the delicious smell and the beautiful color was taking me over. When they were finally cool enough to try I was not disappointed. The addition of corn starch made them soft as a cloud! I am glad I made this discovery before cookie season. Now I have a new recipe in my arsenal and you do to! Happy Treats!

Chocolate Chip Cookies

Ingredients:

3/4 c. unsalted butter (1 1/2 sticks), softened 
3/4 c. brown sugar 
1/4 c. granulated sugar 
1 egg 
2 tsp. vanilla extract 
2 c. all purpose flour 
2 tsp. cornstarch 
1 tsp. baking soda 
1/2 tsp. salt 
1 c. bittersweet chocolate chips

Directions:

1. Preheat oven to 350.
2. Mix together butter, brown sugar and white sugar until creamy.
3. Add egg and vanilla and mix well.
4. In separate bowl mix together flour, cornstarch, baking soda and salt.
5. Add dry ingredients to sugar mixture one cup at a time.
6. Drop by the tablespoon full onto baking sheet and bake for 8-10 minutes until the edges turn golden brown. The middle will still be very light.  Be careful to not overbake.
7. Let cool on cookie sheet for five minutes then transfer to wire rack.
8. Share a couple and devour the rest!

recipe adapted from Apple A Day

By now you guys know all about my love of sweets but, do you know about my secret love affair with bread?  Well I have one and it's terrible.  Free rolls with dinner?  Yes please!  Don't even get me started on the rolls with that yummy sweet butter at Texas Roadhouse.  Tell me I have to go on a no carb diet and I with throw myself on the ground and have a full blown temper tantrum.  Now that you see how seriously I take bread I would like to introduce you to Cinnamon Sugar Quick Bread.  This is possibly one of my best Pinterest discoveries.  No joke.  That good.  

So one reason this is amazing is because it takes like five minutes to throw together.  Next reason is who doesn't love cinnamon?  I do.  It's another one of my addictions.  Now I will tell you this recipe didn't call for enough cinnamon in my opinion so I shook in some extra.  I'll leave that decision up to you.  Also for my bread to bake all the way through I had to tack on 15 minutes, so I would start with 45 minutes and then go at 5 minute intervals after that if it is needed.  Click read more for the recipe and Happy Treats!

Ingredients
1/3 cup white sugar
2 teaspoons ground cinnamon (I added a little more, I am a wild woman!)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk (I used skim and it still is amazing)
1/3 cup vegetable oil (I used canola)

1. Preheat oven to 350 and grease a 9x5 loaf pan.
2. Mix together flour, baking powder, salt and 1 cup sugar.
3. Add egg, milk and vegetable oil.
4. Stir until just moistened and pour half of batter into pan.
5. Sprinkle batter with remaining 1/3 cup sugar and cinnamon.
6. Pour remaining batter into pan.
7. Bake for 45 minutes.
8. When inserted toothpick  comes out clean remove and let cool for 10 minutes then remove from pan and let cool on rack completely.

recipe adapted from A Whisk and A Prayer

I am linked up with lady Behind the Curtain, The Mandatory Mooch, Recipes for my Boys 

Have you ever had one of those weeks where time just get away from you?  You start the week on Monday as usual and then look at the calender and see that it is Thursday?  Well that was me this week.  Before I knew it the week was almost over and I had not baked anything all week!  I know a travesty.  I was personally disappointed so I decided no no not going to happen.  I decided that a lightning fast week was the perfect week to try out a muffin in the microwave.  Now I know what you are thinking that is not technically baking and I agree.  Trust me on this one if you make this microwave muffin you will not regret it!  It tastes delicious and is super moist!  Give it a try on a busy morning because it takes about 5 minutes! 

Happy Treats!






Recipe:

Muffin Batter:

3 tablespoons flour
1/4 teaspoon baking powder
1/16 teaspoon salt
1 tablespoon sugar
1 tablespoon plus 2 teaspoons water
2 teaspoons oil
1/4 teaspoon almond extract

Streusel Topping:

1/8 teaspoon cinnamon
1 1/4 teaspoon brown sugar
1/2 teaspoon oil
tiny pinch salt

1. Mix all the batter ingredients together in a ramekin or a mug.
2. Put it in the microwave for 1-1 1/2 minutes.
3. Mix together streusel topping and crumble on top of muffin.
4. Grab a cup of coffee and enjoy!

Recipe adapted from Chocolate-Covered Katie

I am linked up with Lady Behind the Curtain, Recipes for My Boys, Tidy Mom