Crock Pot Chicken Tacos/Quesadillas!!!

Growing up I swear that I lived with the 3 amigos. It seemed like at least once a week we HAD to have tacos, nachos or some type of mexican/spanish type dish. With this said, I think that the reason I don't LOVE Mexican food is because I had so much of it growing up! Well, guess what food is my hubby's favorite? Yep, taco's. So, I have been on the search to find the tacos/quesadillas recipe that makes me WANT to eat them. I follow so many blogs and see so many different ideas on home decorating, recipes and child care that I knew I would someday find a recipe that I really enjoyed.

On the blog Prudence Pennywise, Prudy shared one of her family favorites for making chicken tacos/quesadillas. This recipe uses chicken, tomatoes, brown sugar and some crushed red pepper---very tasty 4 ingredients! I have altered the recipe a bit to fit our family's taste! I have doubles the recipe and omitted some of the brown sugar. You can find Prudy's original recipe here: Slow Cooker Sweet and Spicy Chicken

Here is my version of the recipe:
2 lb. boneless, skinless chicken breasts
2 cans (14 ounce) petite diced tomatoes, undrained
1/3 cup brown sugar
1/2 to 1 teaspoon crushed red pepper flakes

Coat inside of crock pot with no stick cooking spray. Place all ingredients in crock pot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb some of liquid after it is shredded, just drain off what is left) Serve in tacos.

Mexican Bubble Pizza

A few weeks ago I found a few new recipes that I thought I would try on my often finicky darlings. I found this recipe on the Pillsbury website and decided it was worth trying out. Well, fortunate for me this turned out to be such a success with the kiddos that they wanted me to make it a second night in a row! This is so easy and can be dressed up to your taste. The kids just had more cheese and some salsa on theirs. We had the works on ours and it was GREAT!

Ingredients:
1 1/2 lb. lean ground beef
1 pkg. Old El Paso Taco Seasoning Mix
3/4 cup water
1 can condensed tomato soup

1 can Pillsbury Grands! Corn Biscuits

or 1 (16.3-oz.) can Pillsbury Grands! Buttermilk Biscuits
8 oz. (2 cups) shredded Cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso Thick 'n Chunky Salsa
1 can sliced ripe olives, drained
1 8 oz. container sour cream
3 green onions, sliced, if desired

DIRECTIONS
Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
Bake at 375°F. for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly. To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.

The original recipe can be found here: Mexican Bubble Pizza Let me know if you made the recipe and how your family liked it!

CUPCAKES by "My Little Guy"

G2 was bound and determined that he was going to buy a special cake mix at the store last week. In my mind I was thinking, "WHERE IS THIS COMING FROM???". For some reason my little 5 year old wanted to make cupcakes and he had to make sure that he got the right flavor. We ended up with a confetti cake mix that he was SO very excited about making. The next day we got the mixer out and got ready to make the cupcakes!

He was very adamant that HE was the one that was making the cupcakes, NOT MOM. So, I let him! With just a little help on the eggs, he did do it all himself. We got the batter made and into the liners and then baked them all up. This is the point at which G2 lost interest in the making of cupcakes. He told me to finish making them and to make sure to make his special cupcake with lots of frosting a some sprinkles. He was happy with how I decorated it!! How fun for me to have them show some interest in something that I have such a passion for!

January 2009 Daring Bakers: "Tuiles"

Here we are January 29th, 2009 and it is yet time again for another Daring Bakers Challenge. I have been missing in action lately on this blog, but I have 2 good reasons! I have been trying to get back into the swing of things ever since the kiddos went back to school at the beginning of the month....for some reason, I AM NOT BACK INTO THE SWING OF IT! Could it be that my husbands birthday was on the 21st, G2's (my littlest guy) b-day was the 24th and last but not least my favorite father-in-law's (yes, I do and have only ever had one!) b-day was on the 26th. So, I have been busy! I kind of forgot that this challenge was due today, so I made these just this afternoon.

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Traditionally, tuiles are thin, crisp almond cookies that are gently molded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they're named. The Dutch angle: traditionally this batter was used to bake flat round cookies on 31st December, representing the year unfold. On New Years day however, the same batter was used but this day they were presented to well-wishers shaped as cigars and filled with whipped cream, symbolizing the New Year that's about to roll on.

For this challenge we were to make the Tuiles recipe and shape them into whatever shape we so desired. You could make a stencil to use or just pipe the batter into the shape so desired. This is what I chose to do since I had very limited time frame to work with.
I started with using my Kitchen Aid to cream the butter, sugar and vanilla into a paste. Gradually I added the egg whites and then the flour. VERY SIMPLE FOLKS!! I then grabbed the saran-wrap and tossed it into the fridge while G2 and I went and got our teeth cleaned. (How is that for multi-tasking?) When we returned home I piped both circles and hearts followed by baking in a preheated 350 degree oven for about 10 minutes. After the 10 minutes were up, I then transferred the cookies onto my 2 rolling pins to add the dimension that the challenge called for.
I cannot believe that I waited until the last hours of this challenge to complete it! What a quick and easy dessert to serve when you are entertaining. I took the circle cookies and formed them over the bottom of a glass and created a bowl. I then filled the little bowl with some ice cream and fresh blueberries! I now have 3 very pleased men under my roof!

Recipe:Yields: 20 small shape/6 large. Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

¼ cup (not melted but soft)

½ cup sifted confectioner’s sugar

1 sachet vanilla sugar (substitute with a dash of vanilla extract)

2 large egg whites (slightly whisked with a fork)

1/2 cupsifted all purpose flour

1 table spoon cocoa powder/or food coloring of choice

Oven: 350F Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the butterfly. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake batter shapes in a preheated oven (350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from baking sheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again or place a baking sheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.If you don’t want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones….

I FINALLY WON SOMETHING!!

I have entered more giveaways on so many blogs that I couldn't even begin to tell you the number! But, I have finally won one of them! I won some Progresso Broth, a recipe card holder, a recipe box, wicker basket, a set of serving utensils and a spoon rest. YEAH, who couldn't use some new utensils? Thanks much to THE LIFE AND LOVES OF GRUMPY'S HONEYBUNCH BLOG, not only does she have a great blog, but she is also a fellow Daring Baker too!!

SOLDIER'S ADDRESS

Hello Everyone!

HAPPY FRIDAY!!! I received the address of our soldier and if you are still interested in doing this, please email me so that I can send you his address. I don't want to post it to the site because I don't think that it should be public knowledge. So, email me and I will send the address back to you!! Easy as that!

I am going to be baking next weekend. I am a working woman next week, so that really craps my style...but this "job" of mine is only 3 weeks a year, so I can deal with it. I just wish that one of the three weeks wasn't in December.

Give me the heads up when you are sending your packages and also please take some photos of your boxes. I would like to post photos of everyone with their boxes on the site for everyone to enjoy...who knows, maybe the soldier even has access and would like to see all of you beautiful people!

OK, gotta go, I have a sick kid home from school today and I am running out of things to entertain him with! EMAIL ME!!!

***SOLDIER INFO***

I received some information on the soldier that we will be sending our goodies too. Here is the note that I received from Val (Team Just Add Nuts):

I have gotten info on this round's soldier: Dustin Forbush. He is a 20 year old marine stationed in Iraq for his first tour. He's expected to be home in April and will be marrying his high school sweetheart, Faith, soon after he gets home. Dustin's favorite goodies are chocolate chip cookies and banana bread. I asked Dustin's dad if there was anything in particular he would like to receive other than baked goods, in case someone has leftover space. He said phone cards and anything fun to raise group moral. I read something once about needing to send special phone cards to the troops though, or else they get charged way more minutes than they use. I'm trying to gather info on that to share, or if any of you know more about phone cards for troops, please forward the info. I had a question about what to send...that is always the question. I wish I had an easy answer but I'm kind of new to this too. Go with your gut. I would say send mostly what you're sure will travel well and maybe experiment with a couple of maybes...we will gather information about how things arrived where we can and together we'll build a list of good candidates for our shipments. On that note, if any bakers from previous rounds have received feedback, please pass it along to the rest of us. For my part, I have learned that the troops seem to prefer baked goods that are packaged individually or in small portions so that they can grab some and go about their business, so I am going back to individually wrapping my cookies for this round. I think I'll be including a self-addressed stamped envelope with a request to our soldier to give us some feedback about how things arrived this round, so we have a little more to go on next time. If I do that (and it works!), I will post the results for round 6. I know the soldiers are busy though, so we might just be left to guessing and learning from the rest of the bakers as we go.