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Slow Cooker Italian Chicken Recipe

by Consumer King on October 9, 2013| 4633 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.

Need a crockpot? Check out these crockpots on sale. Some are 50 to 75% off. I recommend these slow cooker liners.

Slow Cooker Italian Chicken

Slow Cooker Italian Chicken

Ingredients

  • 1. Italian Chicken
  • 6 chicken breasts or parts, boneless
  • 1 bottle Italian dressing
  • 1 brick cream cheese
  • 1 can cream of chicken soup (or mushroom)

Instructions

  1. Place chicken and dressing in crockpot.
  2. Cook 4 hrs on high or 8 on low.
  3. One hour before serving, mix cream cheese and soup, add to the crock pot and mix to combine. Serve over noodles, rice or potatoes
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*Make sure you don’t use Zesty Italian Dressing*

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Disclaimer: This recipe was submitted by MyRoyalKitchen.com reader “Laura Moore”. If you have a recipe to share please send it to MyRoyalKitchen@consumerqueen.com

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Daniel’s Easy Taco Soup Recipe

by Consumer King on October 7, 2013| 6849 Pageviews

Taco Soup

Taco Soup

Ingredients

  • 2 pounds ground beef
  • salt and pepper to taste
  • 2 cups diced onions
  • 2 (15 1/2-ounce) cans pinto beans
  • 1 (15 1/2-ounce) can red kidney beans
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 1/2-ounce) can diced tomatoes
  • 2 (4 1/2-ounce) cans diced green chiles
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • 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

Instructions

  1. Brown the ground beef and onions in a large skillet (salt and pepper to taste); drain the excess fat
  2. Transfer the browned beef and onions to a large slow cooker
  3. 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
  4. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese,
  5. Enjoy
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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!

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Dibs on my Ribs

by Consumer King on July 30, 2012| 5411 Pageviews

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.

Dibs on my Ribs

Dibs on my Ribs

Ingredients

  • 1 slab of Tyson Pork SpareRibs
  • 1 4.76oz tub of McCormick Grill Mates Sweet & Smoky Rub
  • 1 bottle of Kraft Honey Hickory Smoke BBQ sauce
  • 1/2 cup of Apple juice
  • aluminum foil

Instructions

  1. Preheat grill to 300 degrees
  2. Rub your ribs on both sides with the McCormick rub. Make sure ribs are covered on both sides thoroughly
  3. Place ribs on grill over indirect heat for 30 or until ribs are browned on all sides
  4. 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.
  5. Put the ribs back on the grill (indirect heat) at 375 degrees for 30-45 minutes, depending on size of ribs)
  6. Unwrap ribs and put back on grill at 250 degrees and mop BBQ sauce on top of ribs, close lid and wait 5 minutes
  7. Turn over and do the same to this side.
  8. Do at least 2 coats a side
  9. Take ribs off and let rest before cutting
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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:
  • Entry period:  Now until August 12
  • Contest entries are being collected at:  Porkbeinspired.com/Dibsonmyribs/
    • Eligible entries will be displayed on the site for consumer voting; the “Consumer’s Choice” recipe will be an automatic finalist into the contest.
  • 2 categories:  Indoor Preparation and Outdoor Preparation
    • 3 finalists will be chosen from each category
  • Recipes must include:
    • Spareribs
    • A McCormick spice/seasoning
    • A Kraft sauce (if a sauce is used in the recipe)

DISCLOSURE**Melissa is part of the WalMart Moms programs.  She was compensated for this post.  As always the thoughts and opinions are our own

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Hellmann’s Homemade BBQ Chicken Nuggets

by Consumer King on April 2, 2012| 4178 Pageviews

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.

Be sure to check out www.Facebook.com/Hellmanns for a chance to win a $50 gift card!

Hellmann’s BBQ Chicken Nuggets

Hellmann’s BBQ Chicken Nuggets

Ingredients

  • 1½ pounds boneless skinless chicken breasts (cubed)
  • ¾ cup Hellman's mayonnaise
  • ½ cup barbecue sauce
  • 1 tablespoon Dijon mustard
  • 1 cup bread crumbs

Instructions

  1. Preheat oven to 375 F degrees.
  2. Combine Hellmann's mayonnaise, barbecue sauce and Dijon mustard. Reserve ½ cup for dipping.
  3. Toss chicken in mixture until coated well.
  4. Roll in bread crumbs to cover.
  5. Arrange on baking sheet.
  6. Cook for 15 minutes or until golden brown
  7. Serve with Dipping Sauce
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Disclosure: I am  a member of the Hellmann’s Real Foodie Team.  As always though , the opinions are all my .

Photo credit: www.Hellmanns.com


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Amy’s Broccoli salad

by Consumer King on March 8, 2012| 4156 Pageviews

Amy’s Broccoli salad

Amy’s Broccoli salad

Ingredients

  • (16 ounce) package broccoli coleslaw mix
  • 2 (3 ounce) packages chicken flavored ramen noodles
  • 1 bunch green onions, chopped
  • 1 cup almond slices
  • 1 cup sunflower seeds
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1/3 cup cider vinegar

Instructions

  1. In a large salad bowl, combine the slaw, broken noodles and green onions
  2. Whisk together the sugar, oil, vinegar and ramen seasoning packets
  3. Pour over salad and toss to evenly coat
  4. Refrigerate until chilled
  5. Top with almonds and sunflower seeds before serving.
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Thanks to our friend Amy Lopez for sharing this recipe with us!

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100 Free Diabetes-Friendly Recipes

by Consumer King on January 17, 2012| 2298 Pageviews

 

Visit Quality Health today to get 100 Diabetes-Friendly Recipes for free!

 

 

 

 

 

 

 

 

 

 

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Chocolate Fudge

by Consumer King on January 14, 2012| 2420 Pageviews

Chocolate Fudge (Just the Chocolate Fudge shown)

 Chocolate Fudge  (Just the Chocolate Fudge shown)

Ingredients

  • 2/3 C Evaporated Milk
  • 1 2/3 C Sugar
  • 1/2 tsp Salt
  • 1 1/2 C Miniature Marshmallows
  • 1 1/2 C Semi-Sweet Chocolate Chips
  • 1 Tsp Vanilla
  • 1/2 C Nuts

Instructions

  1. 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.
  2. 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).
  3. Pour into a buttered 8" square pan. Cool until it doesn't fall out or slosh around in pan. Cut into pieces and eat!
  4. *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.
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Recipe Submitted by Ellen Smith. Don’t forget to pin this recipe. Photo Credit: Blessed Beyond Measure (Chandria S.)

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No Bake Cookies

by Consumer King on January 13, 2012| 2619 Pageviews

No Bake Cookies

No Bake Cookies

Ingredients

  • 2 Cups Sugar
  • 1/2 Cup Milk
  • 1 Stick Butter
  • 2 Cups Quick Oats
  • 5 Tbsp Cocoa
  • 1 tsp Vanilla
  • 1/2 Cup Creamy Peanut Butter

Instructions

  1. 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.
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Recipe submitted by Ellen Smith, Photo Credit: Blessed Beyond Measure (Chandria S.)

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Homemade Lollipops

by Consumer King on January 12, 2012| 2807 Pageviews

Homemade Lollipops

Homemade Lollipops

Ingredients

  • 2 Cups of Sugar
  • 1/2 Cup White Karo Syrup
  • 1/2 Cup Cold Water
  • 1 Tsp Cinnamon Oil*
  • Red Food Coloring (How ever much you prefer)**
  • *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.

Instructions

  1. 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.
  2. 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!
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Recipe submitted by Ellen Smith. Don’t forget to Pin this Recipe! Photo Credit: Blessed Beyond Measure (Chandria S.)

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White Chocolate Cherry Nut Fudge

by Consumer King on January 11, 2012| 2379 Pageviews

White Chocolate Cherry Nut Fudge

White Chocolate Cherry Nut Fudge

Ingredients

  • 1 Cup dried Cherries
  • 1 2/3 Cup Granulated Sugar
  • 2/3 Cup Evaporated Skim Milk
  • 1 1/2 Cup Miniature Marshmallows
  • 2 (3oz) Bars Good Quality White Chocolate, Coarsely Chopped
  • 1/2 Cup Walnuts, Coarsely Chopped

Instructions

  1. 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!
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Recipe submitted by Ellen Smith,Photo Credit: Blessed Beyond Measure (Chandria S.)

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