by Consumer Queen on April 12, 2013| 1665 Pageviews
OK I’m just going to warn you know. Apparently my family was so hungry from smelling what I cooked tonight that they forgot I needed to take a picture before they dove into the pork so you are getting a picture of a half eaten Balsamic Glazed Pork Tenderloins. LOL.
Slow Cooker Balsamic Glazed Pork Tenderloins
Ingredients
- 2 pork tenderloins (I used the Hormel Always Tender tenderloins)
- 3 cloves of garlic (pressed)
- 1 cup of water
- 2 tsps of sage
- 1/2 cup of brown sugar
- 1 tsp of salt
- 1/2 tsp of ground black pepper
- 1/4 cup of balsalmic vinegar
- 2 tbsp of soy sauce
- 1 tbsp of corn starch
- 1 Reynolds slow cooker liner
Instructions
- Place slow cooker liner in bag
- Add both tenderloins to bottom of slow cooker side by side (rinse of tenderloins first)
- Rub salt, pepper and sage over the top of both tenderloins.
- Pour 1/2 cup of water in to the bottom of the slow cooker.
- Add the pressed garlic to the bottom as well.
- Cover slow cooker and cook on low for 6 hours.
- Now mix cornstarch,balsamic vinegar, brown sugar and soy sauce in a microwave safe bowl and microwave for at least 1 minute. Whisk and place in microwave for an additional minute to thicken sauce. Pour 1/2 of glaze over tenderloins and cook for an additional 1 to 2 hours.
- I use the remaining glaze to pour over the top once the tenderloin is plated.
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http://myroyalkitchen.com/2013/04/slow-cooker-balsamic-glazed-pork-tenderloins/
by Princess Lacey on April 11, 2013| 1677 Pageviews
I love cheesecake. Honestly, it’s one of my favorite desserts. I’d probably choose it over just about anyone dessert. Needless to say, I licked the bowl clean while the kids weren’t looking! Here is a great recipe to make when you need to whip up a quick dessert that will wow people. It took me literally 5 minutes to make! The recipe is just for the actual cheesecake, you can use a pre-made graham cracker crust or if make your own. You can add your own toppings or just eat it the way it is. Enjoy!
Ingredients
- 1 can of sweetened condensed milk
- 1 8 ounce tub of whipped cream
- 1 8 ounce package of cream cheese, completely softened
- 1/3 cup of lemon juice
Instructions
- In a large bowl mix together the sweeten condensed milk, whipped cream and cream cheese with an electric mixer on medium for 2 minutes until nice and smooth. Add in lemon juice and mix for 1 more minute.
- Pour into a prepared pan. Use a pre-made graham cracker crust pan or make your own crust!
- Put in fridge and chill for at least 1 hour.
- Enjoy
2.2
http://myroyalkitchen.com/2013/04/no-bake-cheesecake-only-4-ingredients/
This cheesecake is naturally gluten free! I used some crushed up gluten-free cookies and melted butter to make a gluten-free crust!
by Consumer Queen on April 9, 2013| 1478 Pageviews
Tried a new recipe out tonight with the family. With my crazy schedule I am trying to use my slow cooker more and this recipe was a hit. Try this Slow Cooker Orange Chicken with your family.
Slow Cooker Orange Chicken
Ingredients
- 4 Chicken Breast
- 1 Crockpot bag
- 2 tablespoons of soy sauce
- 3/4 cup Kraft Honey BBQ Sauce
- 3/4 cup Smuckers Sweet Orange Marmalade
Instructions
- Place crockpot bag in the crockpot
- Place chicken in crockpot on high (thawed) and let cook for 3 hours
- In a bowl mix soy sauce,bbq sauce & orange marmalade and then spread over chicken
- Cook for at least another 30 mins
- I served mine over white minute rice.
2.2
http://myroyalkitchen.com/2013/04/slow-cooker-orange-chicken/
by Princess Lacey on April 9, 2013| 1375 Pageviews
by Princess Lacey on April 8, 2013| 1421 Pageviews
This is seriously cool! I’ve done this a few times now and I’m kicking myself for not thinking of this sooner! I try to make a majority of our food from scratch. Sometime that take a lot of work, so anything that can make that easier I LOVE!
I like making my own french fries, I hate slicing the potatoes. Using a apple slicer works perfect. Just wash the potato first. Hold it up length wise and push the apple slicer straight down. It makes the perfect sized potato wedges.
The I normally toss them in oil, sprinkle them with garlic salt and cook them at 450 degrees for about 20 minutes or until reached desired crispiness!
YUM!!
by Princess Lacey on April 5, 2013| 1593 Pageviews
by Princess Lacey on April 5, 2013| 1415 Pageviews
I made this this carrot cake roll weekend and it was sooo good! So good that this was the only picture I got of it! I was planning on showing how pretty the slices were but they were gobbled up before that could happen!
I know that roll cakes can be a little tricky so my tips are make sure you have a lot of powdered sugar on the towel that you roll it up in. Roll it up quickly while it’s still warm, it will roll easier. Make sure you line your pan and grease it well!
Hope you enjoy! It has carrots in it…that means it’s healthy, right?!
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Ingredients
- 3 eggs
- 2/3 cup granulated sugar
- 2 tablespoons coconut oil (or vegtable oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoons pumpkin pie spice
- 3/4 cup flour
- 2 cups shredded carrots (about 2 medium carrots)
- 1/2 cup nuts (optional)
- Powdered sugar, to aid in rolling
-
- For Filling
- 4 ounces cream cheese, room temperature
- 3 tablespoons butter, room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar, to sprinkle on top to make pretty!
Instructions
- Preheat oven to 350 degrees. Line a jelly roll (10x15”) pan with wax paper and spray with cooking spray. Make sure it's well greased!
- Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract.
- Stir together salt, baking powder, pumpkin pie spice, and flour. Stir into wet ingredients just until blended. Fold in carrots and nuts.
- Spread in the prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it all over. Bake for about 10 minutes or until edges are turning brown and the cake springs back when touched.
- While the cake is baking, set a clean kitchen towel out on the counter. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar.Carefully remove the wax paper.
- Starting at the short end, fold the edge of the towel over the cake and keeping rolling up with cake. Let cool completely while rolled, at least one hour.
- While the cake is cooling, make the filling. Beat the butter and cream cheese together until smooth. Beat in powdered sugar and vanilla.
- When cake is cool, carefully unroll the towel. Spread the filling on the cake evenly, and re-roll with out the towel. Chill at least thirty minutes to one hour. Dust with powdered sugar,then slice and serve.
2.2
http://myroyalkitchen.com/2013/04/carrot-cake-rollit-has-carrots-in-it-that-means-its-healthy-right/
*I made mine with all purpose gluten free flower and had no problems!
by Princess Lacey on April 3, 2013| 1392 Pageviews
How cute are these?! My amazing friend made these cupcakes for our last Bunco night! (Bunco is a dice game…mostly it’s just an excuse to have a girls night!) She made the dice using gum paste and then dabbed the dots on using melted chocolate and a toothpick. If you don’t want to mold gum pasts into cubes you can also buy sugar cubes. These were a huge hit!
by Princess Lacey on April 2, 2013| 1558 Pageviews
I’ll admit that I love to cook dinner for my family. I love being able to control the ingredients and save us money. But sometimes I just would like to go out to eat and have some one else do all the cooking and clean up. But then I remember…oh ya, I have a 2-year old! She’s a crazy little ball of energy that leaves a path of destruction where ever she goes! Going out to eat as a family just isn’t that much fun.
During my last shopping trip to Walmart I was trying to find something to make for Saturday night dinner. My favorite thing to get when we go to restaurant is Chicken Parmesan and I’ve been craving it. Then in the cheese department I saw this new meal kit from Kraft called Fresh Takes. Kraft Fresh Take is a meal kit that provides you with a fresh take on any meal. The cheese and breadcrumb mix gives you flavorful, crisp and cheesy dishes with easy preparation.I saw six different varieties, each one had different flavor bread crumbs pair with cheese to make fancy meals quick and easy! Just what I was looking for!
I grabbed the Rosemary and Roasted Garlic kind (I love garlic!). I also grabbed everything else I needed to make my fancy Saturday night dinner. Here’s my whole shopping trip!
As you can see the list of ingredients is pretty little. I got Kraft Fresh Take Cheese and Breadcrumb mix, pasta, pasta sauce and some prosciutto ( I wrapped this around the chicken for added fanciness!)
One thing that I love about this meal is how easy it is to prepare, especially with Fresh Takes! I can prepare it earlier in the day…say when the kiddos are down for a nap…and then later put it in the oven.
Saturday night dinner was a success and there wasn’t much clean up either….and that makes this Mama happy! This was my first time using the Kraft Fresh Take Cheese and Breadcrumb Mix, but I really liked it so I’m already planning my next fancy meal with another flavor…maybe I’ll try stuffed mushrooms or meatballs! There are so many possibilities!
As you can see from the mess all over her face dinner was a success!
Chicken Parmesan with Kraft Fresh Take
Ingredients
- Kraft Fresh Take Cheese and Breadcrumb Mix in Rosemary and Roaster Garlic
- 1 box of Penne Pasta (that's my favorite, but you can use whichever you like)
- 1 jar of Pasta Sauce
- 3 Large Chicken Breasts
- 1 package of prosciutto ( you use bacon if you want) You will need 6 pieces
Instructions
- Start preparing the pasta so that it can be boiling while you prepare the chicken. Cook it according to the directions.
- Take 3 chicken breasts and trim off an excuse fat. Slice them down the middle length wise. This will make them thinner and they will cook faster.
- Open the Fresh Take bag and mix the breadcrumbs and cheese together. Take turns putting the chicken in one piece at a time and coating with bread crumbs.
- Wrap each piece of chicken with a slice of Proscuitto
- With the pasta is done drain it and mix it with the pasta sauce. Put it in a 13x9 pan. Gently place the wrapped chicken breasts on top of the pasta.
- Cover with foil and bake at 350 degrees for 20 minutes or until chicken is done.
- Enjoy!
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http://myroyalkitchen.com/2013/04/my-secret-to-fancy-dinners-at-home-cbias-freshtakes/
Watch for the Kraft Fresh Possibilities Tour truck which will be making stops across the country from March through the end of July. To see if they are making a stop in your town you can check this website, Fresh Possibilities Tour, sadly it won’t be coming near me but maybe it will be in your neck of the woods!
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias® and Kraft Foods #FreshTake #cbias #SocialFabric
by Consumer Queen on April 1, 2013| 1562 Pageviews
My local Crest Foods had the McCormick Recipe Inspirations on sale 2/$1 so I decided that I would pick up a few to try. Tonight we are doing Rosemary Roasted Chicken with Potatoes. I love these because all of the ingredients are pre measured and Monday’s are kinda hectic for us so I wanted something easy. Now the recipe on the back of the package calls for an oven recipe but I wanted to see if I could try this in the slow cooker.
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Slow Cooker Rosemary Roasted Chicken with Potatoes
Ingredients
- 1 McCormick Recipe Inspirations Rosemary roasted Chicken & Potatoes mix.
- 2 tbls of Olive Oil
- Tinfoil
- 1 Reynolds Slow Cooker Liner
- 1 cup of water
-
- If you cannot find the McCormick Recipe Inspirations in your areas try this:
-
- 2 teaspoons McCormick® Paprika
- 1 1/2 teaspoons McCormick® Rosemary Leaves
- 1 teaspoon McCormick® Garlic, Minced
- 1/2 teaspoon McCormick® Black Pepper, Coarse Ground
- 1 teaspoon salt
Instructions
- I started with a thawed a small whole chicken already gutted.
- Add a 1 Reynolds Slow Cooker Liner to your slow cooker.
- Add 1 cup of water
- Roll up tinfoil into small balls and place on the bottom of the slow cooker. Number of balls depends on the size of your crockpot and chicken.
- Place chicken on top of tinfoil balls.
- Cut up red potatoes and place around the chicken.
- In a small dish add your seasoning mix & olive oil.
- Use a marinade brush or rubber spatula to spread your seasoning/oil mix on your chicken and potatoes.
- Cover and cook 4 to 8 hours. Depending on how big your chicken is. You can tell it's done by using a meat thermometer. When it reads at least 165 degrees and the juices run clear then it's done.
- If your Chicken is frozen you don't need to add the water!
2.2
http://myroyalkitchen.com/2013/04/slow-cooker-rosemary-roasted-chicken-with-potatoes/
Here is a photo of the foil balls!
