Caramel Rice Krispie bites

This recipe looks as though it doesn't make much but I get at least 2 1/2 dozen goodies. Next time I make these I may drizzle some melted chocolate chips on them. Mmmm, peanut butter and chocolate. 

1/2 cup light corn syrup

1/2 cup sugar

1 cup peanut butter

1/2 tsp. vanilla

2 2/3 cups rice krispies

Add the corn syrup and sugar to a medium saucepan and heat until just boiling.

Once boiling remove from heat and add the peanut butter. Stir until melted.

Add the rice krispies and stir until coated.

Drop by rounded tablespoonfuls onto waxed paper.

Crock Pot spaghetti squash and meatballs

1 medium to large spaghetti squash, washed

1 jar of spaghetti sauce, your preferred flavor (more if desired)

3 cups of frozen meatballs

Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.

Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.

Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.

Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.

Serve with the sauce and meatballs from the crock pot. Enjoy!

Crock pot Garlic butter chicken

• 1 - 1.5 lbs. boneless skinless chicken tenders or breasts
• 1 lb. bag baby carrots
• 1.5 lbs.red potatoes, cut into wedges
• ½ cup butter melted
• 1/2 Tbsp. minced garlic
• ½ tsp. salt
• ¼ tsp. pepper
• 1 tsp. dried thyme
• 1 tsp. dried parsley

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1. Add the chicken down in the middle of the slow cooker. Add the potatoes on one side and the carrots on the other side.
2. In a small bowl mix together the butter, garlic, salt, pepper, thyme and parsley.
3. Pour the butter mixture over the chicken and veggies.
4. Cover and cook on HIGH for 4 hours.
5. Serve and enjoy!

Crock Pot chicken and gravy

1-2 pounds boneless skinless chicken breasts  

2 packets dry chicken gravy mix 

1 10¾ ounce can cream of chicken soup

1 ¾ cups of water

⅛ teaspoon black pepper

Put the gravy packets, cream of chicken soup, water and pepper in a 4 quart or larger slow cooker.

Whisk until the gravy is as smooth as you can get it.

Add the chicken breasts (no need to pre-cook or brown)

Cook on low for 8 to 10 hours

I have cut this recipe in half and only used the can of cream soup, no gravy packets. You can also use left over chicken and cook on low for 4 hours. Just as good as the full recipe above but a lot less sodium.

Crock Pot Cherry Dump Cake

Living in our RV fultime, I am always looking for Crock pot recipes. There are many casseroles and meat recipes, but few desserts. Here is one that I found on LAZYOVEN that is quite good.

Ingredients:

1 (20-ounce) can cherry pie filling

½ package yellow cake mix

¼ cup melted butter

1/3 cup chopped nuts ( optional)

Instructions:

Place pie filling in greased slow cooker.

Combine dry cake mix and butter. Mix until crumbly. Sprinkle mixture over filling and top with chopped nuts.

White Queso Dip

Mexican Restaurant Style White Cheese (Queso) Dip

1 pound white, deli-sliced American cheese

⅔ cup of milk ( not skim or 1%) or half-and-half

3-4 tablespoons of canned, chopped green chiles or jalapeno pepper

1 teaspoon cumin

1 teaspoon chipotle powder (optional)

If using a slow cooker, turn on to the lowest setting. Dump everything in, heat and stir until thickened.

If using a double boiler, heat the milk, chopped chiles and spices, then gradually add in the American cheese, 1-2 slices at a time, stirring until fully melted and incorporated together.

**Although I have not made this myself, the recipe looks to be quite authentic and I will be making this at some point in time.

Chocolate Chip Mug cake

I found this recipe at Daily Simple Recipes. And since I love mug recipes I thought I would keep and share this one with all of you. A mug recipe keeps me from overindulging on a good thing. 

4 tbsp all purpose flour

2 tbsp brown sugar (lightly packed)

1/4 tsp baking powder

3 tbsp low fat milk

1/8 tsp vanilla

1/2 tbsp vegetable oil

2 tbsp semisweet chocolate chips

Combine all ingredients except chocolate chips into a microwave safe mug. This is a small cake so you can use an 8 oz mug and it should just reach the top when finished cooking. You can also use an oversized mug, but the cake will be lower in the mug. Mix with a small, sturdy whisk until a smooth batter forms and no lumps remain.

 Stir in half of the chocolate chips. Sprinkle remaining half over surface. Cook in microwave for about 1 minute. Let cool a few minutes before eating.

And that’s it done, enjoy!!!