Ingredients

3 pounds boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil
1- 2 tablespoons chopped garlic
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 cup low-sodium vegetable or chicken broth

Directions

Place chicken in slow cooker. Drizzle with olive oil being sure to coat all sides. Add garlic, sea salt, and pepper. Pour broth around the outside of the chicken. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken reaches an internal temperature of 170 degrees.

When the chicken is tender and cooked through, remove it from the slow cooker and slice or shred with a fork. Serve in tacos, soup or chili, with your favorite gravy & mashed potatoes, cook it into a chicken casserole, or top it with teriyaki sauce and serve it over brown rice for a Asian twist. Enjoy!

Yields: 10 servings | Serving Size: 1/10 of recipe |

Calories: 224
Total Fat: 10 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 87 mg
Sodium: 155 mg
Carbohydrates: 2 g
Dietary Fiber: 0 g
Sugars: 0 g
Protein: 29 g

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) cans kidney beans, rinsed and drained
1 cup whole-kernel corn
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (4-ounce) can diced green chiles or tomatillo salsa
1 yellow onion, peeled and diced
2 cups organic chicken broth
2 cups enchilada sauce
1 tablespoon taco seasoning
1/2 teaspoon kosher or sea
1/2 teaspoon black pepper
1 cup chopped fresh cilantro
1 cup whole grain tortilla chips or strips (optional)

Directions

Place chicken breast, black beans, kidney beans, corn, diced tomatoes, green chilies, and onion in a large 4-6 quart slow cooker. Pour chicken broth and enchilada sauce over the top of the pot.

Sprinkle with Taco Seasoning, salt, and pepper. Stir to combine.

Cover and cook on low for 6-8 hours or on high 4-6 hours. Just before serving, remove chicken from the slow cooker.

Shred with two forks, then return chicken to the soup. Stir until well mixed. Serve soup topped with cilantro and tortilla strips, if desired. Or top with other optional garnishes

Nutrition Facts

Yields: 8 servings
Serving Size: 1 cup
Calories: 308
Total Fat: 6g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 912mg
Carbohydrates: 41g
Fiber: 10g
Sugar: 10g
Protein: 25g

Georgia is famous for its peaches, and perhaps one of the state’s most famous recipes is peach cobbler. Making peach cobbler from scratch is really the best way to enjoy the dish, and besides, it’s super easy to make and absolutely heavenly to eat. We don’t need to special order peaches from Georgia in order to make this dish. All we do is pick up fresh peaches from our local grocery store or farmer’s market and, in an hour’s time, an amazing dessert will pop out of the oven. If fresh peaches aren’t an option, then grab a bag of frozen peach slices, but if available, fresh is best. Peaches are already sweet on their own, but a couple more ingredients take them from sweet to “peachy.”

Our recipe is about as easy as it gets. The hardest part is peeling the peaches, but knowing the sweet reward that lies at the end of this labor of love is all the motivation we need. Everything about this channels the best of summertime goodness. Serve it warm or cold, topped with whipped cream or our family’s personal favorite: vanilla bean ice cream. Peach cobbler a la mode soooo good, and that cool and creamy vanilla slowly melting over the top…mouth watering and wonderful. Summer fruits are good on their own, but why not sweeten them up a bit, and a cobbler is just the place to do it!

Georgia Peach Cobbler

1 hour to prepare serves 8-10

INGREDIENTS

● 6-8 fresh peaches, peeled and sliced
● 1 stick unsalted butter, melted
● 1 cup flour
● 1 cup sugar
● 1 cup brown sugar

● 1 tablespoon baking powder
● ⅛ teaspoon salt
● 1 cup milk
● 1 teaspoon vanilla extract
● Juice from ½ lemon

PREPARATION

1 Preheat oven to 375°F.
2 Pour melted butter into center of 9×13-inch baking dish, do not spread butter around pan.
3 In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract,
and stir to combine. Pour batter over butter, but do not stir.
4 Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is
completely melted and peaches have released their juices.
5 Pour peaches over top of batter. Do not stir.
6 Bake for 40-45 minutes or until top of cobbler is a golden in color.
7 Serve warm or cold, or with a scoop of ice cream. Enjoy!

INGREDIENTS:

• 4 sticks butter
• 4 cups sugar
• 4 cups flour (cake or all purpose)
• 8 large eggs
• 8 oz. cream cheese
• 2 to 3 tsp of vanilla flavoring
• 1 cup pecans, chopped
• 1 cup brown sugar
• 1 jar of caramel ice cream topping

INSTRUCTIONS:

Leave cream cheese, butter, and eggs out to reach room temperature.

In mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then, add flour, one cup at a time. Last, add vanilla flavoring.

Grease and flour tube/bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.

Bake at 300 degrees for 1 hour and 15 minutes. (You may want to tent the top with foil to keep the nuts from scorching.) Then, increase the temperature to 325 degrees and bake for an additional 30 minutes. Test the cake with a fork or wooden skewer to check for doneness. The utensil should come out dry and clean (no batter). Bake 5 more minutes if not quite done.

Remove from the oven and allow a few minutes to cool before removing from pan. When you invert onto a plate, you may lose a few nuts, but most will bake into the top layer of crust. Then, turn the cake onto another plate so that the nuts are on top. Drizzle with jar of caramel ice cream topping. Heat from the cake will make the caramel melt over the pecans. Enjoy!

Recipe by cookyourfood1.blogspot.com.

Taco Pizza

• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 (16 oz.) can refried beans (I used the jalapeño kind)
• 2-3 cups shredded cheddar cheese or Mexican blend
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 4 green onions, chopped
• Heat oven to 375 degrees.

How to make it

Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.

Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown.

Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.

Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.  Makes 12 main dish servings or 48 appetizers.

Ingredients

3 Tbspsoy sauce

3 Tbspbrown sugar

1 Tbspsesame oil

1/4 tspground ginger

1 tspgarlic powder

8boneless chicken breast, cut into 2″ pieces

1 20 oz can(s)pineapple chunks, drained

1/2 cyour favorite bbq sauce (I love Sunset Gourmet’s sweet & spicy brown sugar bourbon sauce)

How to Make Chicken Pineapple Kabobs

1- In a shallow glass dish, mix the soy sauce, brown sugar, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.

2- Preheat grill to medium-high heat.

3- Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, basting with bbq sauce or until chicken juices run clear.

To Make this Recipe You’Il Need the following ingredients:

Ingredients

• Graham/Oats Crust:
• ¼ cup brown sugar
• 1 cup graham cracker crumbs
• ¾ cup rolled oats
• ½ cup melted butter
• Cheesecake:
• 2 8oz package softened cream cheese
• 2 tbsp corn starch
• ¼ cup brown sugar
• ¼ cup white sugar
• ⅛ tsp ginger
• 2 tsp vanilla extract
• ½ tsp cinnamon
• Apple Crisp Topping:
• ¼ cup all purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ½ tsp cinnamon
• 2 tbsp coconut oil
• 2 medium to large apple, peeled and thinly sliced
• Caramel Topping, if desired
• Prep time 20 mins| Cook time 40 mins | Total time 1 hour

Instructions

Preheat your oven to 350F.

In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.

Press inside the bottom of a 9 or 10 inch springform pan.

Bake for 5 minutes. Remove from oven to cool.

Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.

Once well combined, pour on top of your graham cracker/oat crust.

To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.

Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.

Once it’s done cooking, cool for 15 minutes, then refrigerate overnight

Ingredients

• Cream Cheese Filling:
• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Apple Cake Batter:
• 1 cup finely chopped pecans
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups peeled and finely chopped apples (about 1 1/2 lb.)
• Caramel Pecan Frosting:
• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup pecan halves (garnish)

Directions

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

This would be great for making caramel apples

Ingredients:

1/4 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup light Karo syrup

1/2 cup sweetened condensed milk

Directions:

1. Combine all ingredients in heavy sauce pan.

2. Cook 6 minutes oven medium heat, stirring every two minutes.

3. Stir and pour into lightly greased dish.

4. Let cool.

5. Cut, wrap in wax paper & store in an air tight container

Crockpot recipes are always so good, the secret is the slow cooking, it lets the ingredients keep all of their flavors. Check out this recipe.

You’ll Need:

2 lbs of fresh green beans.
2 lbs of ham.
4 baking potatoes.
3 cups of water.
Salt and pepper.
1 large onion (optional).

How to:

First dice all of the ingredients then place them in the crockpot.

Pour 3 cups of water in the crockpot and season with salt and pepper.

Cook for 6 hours on low and voila!

Easy, peasy and delicious! This crockpot with ham, green beans and potatoes is a must-try guys. I personally use steak spice in my recipe, so feel free to add what you want