Slow Cooker Barbecue Chicken

4-6 skinless, boneless chicken breast halves (I used 4 large breast that were partially frozen)

1 (18 oz.) bottle of barbecue sauce (hickory smoke is the best!)

1/2 cup prepared Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

Place chicken in crock pot. In a bowl mix 2/3 of the bottle of barbecue sauce, Italian Salad dressing, brown sugar, and Worcestershire sauce. Pour over chicken. Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low. (I cook on low) Remove chicken from crock pot. Pour juices from crock pot into a large bowl. Shred chicken and place back in crock pot. Add remaining 1/3 of bottle barbecue sauce to chicken and mix. Then add some of the liquid removed from the crock pot to make the chicken the wetness that you like it. Makes at least 8 sandwiches.

Southwestern Eggrolls

Southwestern Eggrolls

These are as close as I've found to Chili's Southwestern Eggrolls, though they're really more of a chimichanga. They are still very tasty!



2 chicken breasts, shredded (or canned chicken works too)

1 can black beans

1 can corn

2 cups monterey or pepper jack cheese (cheddar works too, just a milder taste)

1 cup fresh spinach chopped (frozen works too)

1 green or red bell pepper chopped

1/4 cup chopped cilantro

2-4 T chili powder (depending on how spicy you like it)

1-2 T cumin (half as much as the chili powder)

1 T lime juice

1 t. salt

20 tortillas

enough oil to shallow fry in

For a fast prep time, put everything but the chicken, beans, corn and cheese in a food processor. Add chicken, beans, corn and cheese. Mix well and roll into flour tortillas. They can be frozen at this point for a quick meal later, or shallow fry them till brown on both sides. Use a toothpick to keep it together if necessary. For a healthier option, they can also be broiled in the oven till crispy.

These aren't nearly as good without the dipping sauce though, so here's the recipe for it:

Avocado-Ranch Sauce

1/2 avocado

1/2 cup ranch dressing

1 tsp lime zest or lime juice to taste

smash avocado and mix together. The lime zest really gives it a great flavor, but since I don't often have limes on hand, when I buy one, I zest the whole peel and freeze it for later use.Enjoy!

Mountains

Since moving to Oregon I have really been missing the mountains. They are so beautiful back home and they help me find my direction easier. I found a couple of pictures I took in December and thought i would post them.

more disneyland pictures

I know I have already posted some of these but I came across more and since its been a year since we went I thought i would post some more. It really is the happiest place on earth!

Valentine Cake

	1 18 1/4-ounce box white cake mix (plus eggs, water, and oil, as directed on box)
	1 3-ounce box strawberry-flavored Jell-O
	1 16-ounce package frozen sliced strawberries, thawed and drained
	1 cup butter, softened
	3 1/2 cups powdered sugar
	1 teaspoon vanilla extract
	Red or pink candies

1. To begin, heat the oven and grease and flour two 8-inch baking pans, one round and one square, as directed on the cake mix box. Add the Jell-O to the cake mix, then prepare the mix as directed on the box. Fold half of the strawberries into the batter. Pour the batter into the prepared pans and bake according to the package directions. Remove the cakes from the pans and allow them to cool completely on wire racks.

2. To make the frosting, beat the butter, sugar, and vanilla extract until light and fluffy. Add the remaining strawberries and beat until well combined.

3. Cut the round cake in half and place the two semicircles against two sides of the square cake, as shown.

4. Spread on the frosting and decorate to your heart's content with the red or pink candies.

Sorry its another recipe but its sooo good and I wanted to post it so you can all try it :)

Fun Valentine Recipe

Crescent Hearts


INGREDIENTS:

~ 3 tablespoons red sugar

~ 1 can (8 oz) Pillsbury® refrigerated crescent
dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
~2 tablespoons butter or margarine, melted


DIRECTIONS:

1. Lightly grease cookie sheets. Sprinkle cutting board with half of sugar.


2. If using crescent rolls: On sugar-sprinkled board, unroll dough and separate dough into 4 rectangles; firmly press perforations to seal. Lightly press dough into sugar. If using dough sheet: On sugar-sprinkled board, unroll dough and cut into 4 rectangles. Lightly press dough into sugar.

3. Brush rectangles with 1 tablespoon of the butter; sprinkle with remaining half of sugar. Place 1 rectangle on top of another. Starting with both of the shortest sides, roll up each side until rolls meet in center. Repeat with remaining 2 rectangles. Refrigerate dough rolls about 30 minutes or until dough is firm.

4. Heat oven to 375°F. Grease cookie sheets. With serrated knife, cut each roll into 8 slices, forming a total of 16 slices. Place slices, cut side down, 2 inches apart on cookie sheets. Pinch bottom edge of each slice to form a heart shape. Brush with remaining tablespoon butter.

5. Bake 9 to 13 minutes or until golden brown. If necessary, gently reroll cookies. Immediately remove from cookie sheets to cooling rack.


I know its not Valentine's Day but I thought these looked so cute I had to post them in case you wanted to make them for a fun treat:)

Happy Groundhog Day!

I am sorry I havent posted anything for awhile as far as adventures or pictures. I am in the recipe mode so I have been doing lots of those. To all the cooks out there it has been a great thing:) I am busy in search of a job and it has been very time consuming and overwhelming. I am hoping to find something soon but with the economy the way it is that is hard to do. I will try and get something exciting written soon but until then enjoy the recipes!:)