Tali's Crockpot Chicken Tacos

This is a recipe my friend Tali highly recomends. It is her most requested. Can't wait to try it! This also freezes really well.


*1 packet taco seasoning
*1 can black beans (drained)
*1 can corn (drained)
*2-4 FROZEN chicken breasts
*1 jar salsa

Pour taco seasoning on bottom of crock pot, place chicken on top of that then pour in all of the rest of the ingredients. Set crockpot to low for 4-6 hours. About an hour before cooking, take out chicken and shred then place back in crock pot. Serve with tortillas or over chips/salad. You can also use leftovers as enchilada filling.

Pumpkin Chocolate Chip Bundt Cake

Man, I love the chocolate chip bundt cake I make, this looks super yummy as well, especially if you love pumpkin like Chris and I do! I got this recipe from HERE.

Pumpkin Chocolate Chip Bundt Cake
Adapted from Bon Appétit

2 sticks unsalted butter, at room temperature
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground allspice
¼ teaspoon fresh nutmeg
1 teaspoon salt
1 - 15oz can of pumpkin puree
3/4 cup well-shaken buttermilk
2 teaspoons vanilla
1 1/4 cups granulated sugar
3 large eggs
2 cups of chocolate chips
Directions:
Preheat oven to 350°F. Spray a 10 inch bundt pan, then dust with flour, knocking out excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg, and salt in a bowl.
Separately, whisk together pumpkin, buttermilk, and vanilla in a bowl.

Cream butter and sugar in a mixer. Mix in eggs, one at a time. On low, add flour and pumpkin mixtures in batches. Mix just until combined, do not over mix. By hand, fold in the chocolate chunks.

Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in the center of cake, about 1 hour. Cool the cake in the pan, on a rack, for 15 minutes. Invert rack over cake and re invert cake onto rack. Cool completely before serving. Dust with powdered sugar, if desired.

Biscuit Breakfast Bake

I haven't made this yet but it looks like a winner to me!

Biscuit Breakfast Bake
THIS is the famous Breakfast Bake that everyone on FB seems to be raving about!!!
I am sharing it AGAIN, so y'all can get a good look at it and keep it on your to make list for Christmas Morning Breakfast/Brunch!!!

Breakfast Bake ...
WOW ALERT!! This would make an amazing Christmas morning Breakfast for the family and also if you're having overnight guests (make 2!!)
I've made this A LOT for brunches at Country Clubs and Sunday Buffets at Hotels .. it's INCREDIBLE!! I make a few diff kinds - vegetarian, meat lovers (I add bacon and sausage and ham) and a Cheesey lovers (about 5 diff cheeses)
I LOVE THIS!!
#Breakfast #Brunch #Christmas #Morningrecipe

Biscuit Breakfast Bake

10 eggs
1/2 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind) ***DO NOT COOK FIRST***
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny

YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices

*** BLC Hint/Tip *** - if you want to make this the night before leave it in the mixing bowl in the fridge covered with saran. In the morning, give it a good stir then pour into prepared baking dish and proceed to bake as directed!!! See More

Zucchini Carrot Oatmeal Muffins

I haven't tried these yet but they look good and a great way to get some extra veggies in!

 Ingredients
1/2 cup rolled oats
1 cup all purpose flour
1 1/2 cup whole wheat flour (I used 1 cup oat bran and 1/2 cup almond flour)
1 1/2 cups sugar (I think this is too much. Next time I'd use 1 cup instead)
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3 large eggs + 1 large egg white
3/4 cup oil
1 cup grated zucchini
1 cup grated carrot (buy the shredded carrots for convenience)
3/4 cup raisins


Instructions
1. Preheat oven to 350 degrees.
2. Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
3. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.

Incredible Breakfast Bake

I haven't tried this one yet but it looks like something we will love!

Ingredients:
1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix saving biscuits for last.

Directions:
 Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

Spicy Pasta Salad

I haven't actually tried this one yet but it isn't on a website that can be pinned and it looks really good so I am saving it here!

Pasta Salad - perfect to keep in the fridge for these summer days at the pool:


1 pound pasta, your choice
1/2 c cider vinegar
1/4 c oil
1 bell pepper, chopped
3/4 cups chopped celery
8 green onions, chopped
1 jar pimientos
4 dashes Worcestershire sauce
4 dashes Tabasco
4 oz can diced green chilies
4 oz can chopped black olives
1 1/2 t pepper
1 can blackeye peas, drained
1 can corn, drained
1 1/2 c mayo
2 T picante sauce
Cook pasta according to package directions. Mix all other ingredients. Chill 24 hours before serving.