by Consumer King on October 9, 2013| 5099 Pageviews
This Slow Cooker Italian Chicken Recipe is a quick and easy way to provide a warm hot delicious meal for your family. No more slaving over a hot stove. Just set it and forget it. Try this Slow Cooker Italian Chicken Recipe today.
4 cups water (you can use more or less depending on how thick you like it)
Corn chips, for serving
Sour cream, for garnish
Grated Cheddar cheese, for garnish
Brown the ground beef and onions in a large skillet (salt and pepper to taste); drain the excess fat
Transfer the browned beef and onions to a large slow cooker
Add the beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix, water and cook in a slow cooker on low for 6 to 8 hours
To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese,
This is a super simple Easy Taco Soup recipe that you and your family will love! You can dump all the ingredients in a pot or use your slow cooker. This is my husband’s recipe. Yes ladies…. I have a man that can cook! Check out all these slow cookers on sale! Some are 50-75% off!
Summertime is full swing and the smell of BBQ is in the air. Our family loves to eat BBQ and my wife loves to eat ribs. The only thing is I have never tried to cook ribs on my grill. So when we found out about the “Dibs on my Ribs” recipe contest that Tyson Fresh Meats, Inc., McCormick & Company, Kraft Foods, Inc., and the National Pork Board are co-sponsoring, I thought here is my chance.
1 4.76oz tub of McCormick Grill Mates Sweet & Smoky Rub
1 bottle of Kraft Honey Hickory Smoke BBQ sauce
½ cup of Apple juice
Preheat grill to 300 degrees
Rub your ribs on both sides with the McCormick rub. Make sure ribs are covered on both sides thoroughly
Place ribs on grill over indirect heat for 30 or until ribs are browned on all sides
Now we are going to steam the ribs in the apple juice. We are going to do this by making a water tight packet with the foil. Before you seal your ribs in the foil, pour the apple juice in the packet and seal it up tight.
Put the ribs back on the grill (indirect heat) at 375 degrees for 30-45 minutes, depending on size of ribs)
Unwrap ribs and put back on grill at 250 degrees and mop BBQ sauce on top of ribs, close lid and wait 5 minutes
Turn over and do the same to this side.
Do at least 2 coats a side
Take ribs off and let rest before cutting
My 1st attempt at making this recipe didn’t quite go as planned. It took longer to cook than expected. So just make sure you check the internal temp and make sure it gets to at least 160 degrees.
Here are the details on how you can enter your favorite recipe:
I know you guys are always looking for different chicken recipes besides the same ol’ stuff. Well lucky for you guys (and me!) I’m part of the Hellmann’s Real Foodies and we are going to be bringing you the Chicken Change Up. I’ll be sharing with you guys some easy and delicious ways to cook chicken.
Here is a recipe that Doug, from Pocket Change Gourmet, helped me cook when we went to NYC with Hellmann’s and Chef Tim Love.
Read all of the instructions before starting. Wise advise would be to have the ingredients in the 3rd paragraph ready to go, and also the pan already buttered. Do all of this BEFORE you begin to cook.
Combine milk, sugar, and salt in saucepan over medium heat. Bring to a boil and cook 4-5 minutes, stirring constantly (Start timing when the mixture starts to "bubble" around the corners of the pan). Remove from heat. Add marshmallows, Chocolate Chips, Nuts, and Vanilla. Stir vigorously for 1 minute (or until Marshmallows are completely melted and blended).
Pour into a buttered 8" square pan. Cool until it doesn't fall out or slosh around in pan. Cut into pieces and eat!
*Don't leave out ingredients... So what if you cant find the vanilla. If you leave it out, the fudge will taste about the same, but it will be hard enough to use as asphalt patch. You'll ruin the pan using a chisel to get the fudge out.. Don't overlook!.. Mix well! You should end up with a uniform texture about the same appearance as Hershey's Syrup... It has to cool before it turns solid... Buttering the pan means putting just a little butter or margarine on a clean piece of paper towel and rubbing the bottom of the pan with it. Pretend your waxing the car.
Recipe Submitted by Ellen Smith. Don’t forget to pin this recipe. Photo Credit: Blessed Beyond Measure (Chandria S.)
In saucepan, mix sugar, milk and butter. Bring mixture to a boil. While stirring constantly, let boil for 2 minutes. Remove from heat. Add oats, cocoa, vanilla and peanut butter. Mix well. Drop by spoonfuls onto waxed paper. Cool.
Recipe submitted by Ellen Smith, Photo Credit: Blessed Beyond Measure (Chandria S.)
*Or any flavor. The oil comes in little vile and they come two packs. The name that I used is LorAnn Candy and baking flavoring.
*1 vile - 1tsp
** You can use any color depending on the flavor or oil you used.
In a heavy saucepan mix the water, syrup and sugar on medium heat. Stir till combine. Boil to 295 to 300 degrees on a candy thermometer. When it reaches 295 remove from heat and it will continue getting warm to 300. When you add the flavor make sure your house is well ventilated and stand back. Its very strong and will take your breath away. Add food coloring and mix well. As stirring remember to stay back.
In a hard candy mold... Spray with cooking spray and transfer the candy to a glass measuring cup. Put your sticks in the mold and pour syrup into the mold. Let it set until hard. You can also put them in the mold and not use a stick. Or butter a 9X13 inch pan and pour the syrup in there and when set break into pieces. But be careful because it can be sharp and you will have shards of glass!
Recipe submitted by Ellen Smith. Don’t forget to Pin this Recipe! Photo Credit: Blessed Beyond Measure (Chandria S.)
2 (3oz) Bars Good Quality White Chocolate, Coarsely Chopped
½ Cup Walnuts, Coarsely Chopped
Grease an 8" square baking pan. In a heavy 2 quart saucepan over medium heat, stir sugar and evaporated milk until sugar is dissolved and mixture boils, cook 5 minutes, stirring constantly. Remove from heat, stir in marshmallows and white chocolate until melted and mixture is smooth. Stir in chopped walnuts and cherries just until mixed well. Immediately pour fudge into prepared pan. Let stand about 10 minutes until top is firm to the touch. Refrigerate about 1 hour until firm. Cut fudge into squares. Enjoy!
Recipe submitted by Ellen Smith,Photo Credit: Blessed Beyond Measure (Chandria S.)
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About Princess Lacey
Princess Lacey lives in-the-middle-no-where Georgia and is a mother of 3 amazing kids and has been married for 8 years. 2 years ago her husband was diagnosed with Celiac disease (an auto-immune disease where you body basically attacks it self when you eat gluten.) This changed the way she prepared food and now she spends a lot of time in the kitchen making wonderful meals from scratch…that her children refuse to eat! Lacey also pretty handy with a glue gun loves to craft. You can find her DIY posts at ConsumerQueen.com
Melissa is a mom of 2 who has turned her love of blogging into a full time job working from home. Melissa is in love with her crockpot and also enjoys incorporating healthy recipes to her menu. Melissa also blogs at ConsumerQueen.com where she loves saving money and couponing.