Slow Cooker Lemon Pepper Chicken

Source:  sixsistersstuff.com

6 red potatoes (quartered)
1 (28 ounce) can diced tomatoes (do not drain)
1 (16 ounce) bag baby carrots
1 onion (diced)
4 Tablespoons flour
1 Tablespoon garlic powder
2 teaspoons paprika
3 teaspoons lemon pepper
1/4 teaspoon salt
3 Tablespoons olive oil
8 chicken drumsticks

DIRECTIONS:
Lightly grease slow cooker with non stick cooking spray.
Place the quartered potatoes in the bottom of the slow cooker. Pour diced tomatoes over the top.
Add in baby carrots and sliced onion pieces.
In a medium bowl combine the flour, garlic powder, paprika, lemon pepper, salt, and olive oil.
Rub each chicken piece with the spice mixture and place in the slow cooker.
Cook on low setting for 6-7 hours.

Asian Style Meatballs

Source:  sixsistersstuff.com

1 (32 ounce) bag frozen meatballs
2/3 cup Hoisin sauce
1/4 cup rice vinegar
2 garlic cloves (minced)
2 Tablespoons soy sauce
1 Teaspoon ground ginger
1 bunch green onions (chopped)
4 cups cooked rice

DIRECTIONS:
These Asian Meatballs can be cooked in the oven or slow cooker.
Oven directions
Heat oven to 350 degrees and bake for 15 minutes.
While baking, whisk together all the ingredients for the sauce.
Pour sauce into large skillet over medium heat, mix in baked meatballs.
Stir meatballs into sauce and let them cook through for about 8 minutes, stirring periodically.
Serve over rice.
Slow Cooker Instructions:
Place meatballs in slow cooker
Mix together all sauce ingredients and pour over meatballs
Serve over rice.
Cook on high 3-4 hours or Low for 6 hours

Garlic Parmesan Mashed Potatoes

Source:  sixsistersstuff.com

5 pounds red potatoes
1 Tablespoon salt
6 teaspoons minced garlic
2 cups low-fat milk
1/2 cup grated Parmesan cheese

DIRECTIONS:
Wash and dice potatoes.
Place potatoes in a large pot, add salt and cover with water.
Bring to a boil over medium-high heat and cook until potatoes are tender, about 20 minutes.
Remove the potatoes from heat and drain the water.
Mash the potatoes and add the garlic and milk and mash using an electric mixer or a potato masher.
Add Parmesan cheese and mix until combined.
Let stand for a few minutes to thicken, then serve.

St. Louis Style BBQ Ribs

Source:  sixsistersstuff.com

1 cup water
1/3 cup apple cider vinegar
1/3 cup Worcestershire sauce
1 cup ketchup
1/4 cup sugar
1/4 cup maple syrup
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon paprika
1/2 teaspoon pepper
4 pounds St. Louis style ribs
1 teaspoon garlic salt

DIRECTIONS:
Preheat oven to 300 degrees.
In a large pot over medium-high heat, whisk together water, vinegar, Worcestershire sauce, ketchup, sugar, maple syrup, salt, chili powder, onion powder, dry mustard, paprika, and pepper.
Bring to a boil and allow to boil for about 15 minute stirring occasionally.
Simmer uncovered to get to reach desired thickness.
Cut ribs into individual servings.
Place ribs in a 9 x 13 inch baking pan sprayed with nonstick cooking spray.
Sprinkle with garlic salt, to taste.
Bake uncovered for 45 minutes bone side up.
Drain the grease off the ribs.
Pour prepared sauce over ribs.
Cover with aluminum foil and bake for 1 hour.
Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.

Sunrise Skillet

Source:  sixsistersstuff.com

1/2 pound bacon
4 cups frozen cubed hash browns (or peeled and diced potatoes)
1/2 onion (diced)
6 eggs (beaten)
1 cup shredded cheddar cheese
2 green onions (chopped)

DIRECTIONS:
Cook bacon in a skillet on the stove over medium heat until slightly crispy, then remove and set aside for later.
Add in hash browns and onion directly to the skillet (don't rinse out the bacon drippings). Cover and cook until potatoes are tender, about 10-12 minutes.
Crumble bacon into potatoes, then add in beaten eggs and stir until they are fully cooked (about 2 minutes).
Finish by sprinkling with cheese and chopped green onions and serve warm.

Buffalo Chicken Bake

Source:  sixsistersstuff.com

NOTES:  made this last night.  SUPER DRY.  Think pasta and bread crumbs.  I'd like to try it again and double the sauce (cream cheese, buffalo sauce, ranch) and see if that makes it better.  Definitely wouldn't make it the same again.  But I think it has potential.

Also: I was worried the buffalo sauce would make it too spicy, so I did 1/2 c. of ranch and 1/4 c. buffalo sauce. It was fine for me, but Derek thought a more spicy would be be better.  So next time I'd do half ranch, half buffalo.

1 (16 ounce) package Penne pasta
1 (8 ounce) package cream cheese (softened)
1/2 cup buffalo sauce
1/4 cup ranch dressing
4 boneless skinless chicken breasts (cooked and shredded)
1 1/2 cups shredded Mozzarella cheese (divided)
1 Tablespoon butter
3/4 cup Italian bread crumbs

DIRECTIONS:
Preheat oven to 400 degrees.
Cook noodles according to package. Set aside to cool.
In a bowl, combine cream cheese, buffalo sauce, ranch, shredded chicken, 1 cup Mozzarella and cooked cooled noodles.
Spread mixture in 9 x 13 inch pan.
In a small bowl, combine melted butter and bread crumbs. Sprinkle mixture over casserole and top with remaining 1/2 cup cheese.
Bake for 20 minutes, or until cheese has melted and begins to golden.

Teriyaki Pork Stir Fry

Source:  sixsistersstuff.com

2 Tablespoons olive oil (divided)
2 cups broccoli florets
2 cups fresh pineapple (cut into cubes)
1 red bell pepper (cut into bite-sized pieces)
1 green bell pepper (cut into bite-sized pieces)
1 onion (cut into bite-sized pieces)
Salt and pepper, to taste
1 pound pork tenderloin (cut into bite-sized pieces)
1 (20.5 ounce) jar teriyaki sauce*
4 cups rice (cooked)
1 teaspoon sesame seeds

DIRECTIONS:
Heat oil oil in a large pan over medium-high heat.
Add broccoli, pineapple, peppers and onion and cook for 6-8 minutes, or until tender.
Season with salt and pepper, to taste.
Remove vegetables from the pan and place on a plate; set aside.
Add remaining tablespoon of oil to the pan and cook pork until browned and cooked through, about 6-8 minutes.
Add vegetables back to the pan.
Pour teriyaki sauce into the pan and toss to coat.
Cook for a few minutes until heated through.
Serve over rice and garnish with sesame seeds.

*This would be way better with a homemade teriyaki sauce.  I used a 16 ounce jar and it was still way too much.  Half of a bottle would be enough.  I let it simmer long enough that I thought it would thicken, but it never did.
**This is a quicker dinner than it looks

Grasshopper Sandwich Cookies

Source:  sixsistersstuff.com

1 (15.25 ounce) box Devils Food cake mix

2 eggs

3/4 cup vegetable shortening

Frosting*:

1/2 cup butter (softened to room temp)

2 Tablespoons milk

2 cups powdered sugar

1 1/2 teaspoons peppermint extract

3 drops green food coloring

DIRECTIONS:

Preheat oven to 350 degrees F.

Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.

Roll dough into 1-inch balls, making sure they are all similar in size.

Place dough onto ungreased cookie sheet and bake for 8 minutes.

Immediately transfer cookies to a cooking rack.

To make the frosting, mix together butter, milk, powdered sugar, peppermint extract and as much green food coloring as desired (I used 8 drops) until smooth.

Spread onto cooled cookies and sandwich together.

*Next time I will half the frosting, I thought there was way too much left over!

Crispy Honey Mustard Chicken

Source:  sixsistersstuff.com

3/4 cup lite honey mustard dressing
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup corn flake crumbs
6 boneless skinless chicken breasts

DIRECTIONS:
Preheat oven to 425°F.
Coat a 9 x 13 inch baking pan with nonstick cooking spray.
In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
Place corn flake crumbs in another small mixing bowl.
Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve

Zesty Slow Cooker BBQ Chicken Sandwich

Source:  sixsistersstuff.com

6 boneless skinless chicken breasts
1 (12 ounce) bottle barbecue sauce (I used Famous Dave's Zesty BBQ sauce)
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce
1 dozen rolls

DIRECTIONS:
Place chicken breasts in the slow cooker.
In a bowl mix together the barbecue sauce, Italian dressing, brown sugar, and worcestershire sauce. Pour over the chicken.
Cover and cook 3-4 hours on high or 6-7 hours on low.
Shred chicken and place back in slow cooker until ready to serve.
Serve on rolls.

*This is fine, not great.  If I'm only doing enough chicken to feed my family one meal, halving the sauce would fine.

*It would be an easy way to feed a lot of people though.

Strawberry Lemonade

Source:  thefrugalgirls.com

Ingredients

16 ounces Frozen Strawberries thawed
12 ounces Minute Maid Lemonade Frozen Concentrate thawed
½ cup Sugar
2 liter Sprite chilled

Instructions

Blend thawed Strawberries, sugar, and thawed Lemonade Concentrate in blender, until well blended.
Pour mixture into large punch bowl.
Then slowly pour in chilled 2-liter of Sprite and stir well.
Transfer into large punch bowl with glasses, or serve out of Mason Jar Mugs! ENJOY!!

Notes
Serves approximately 12 one-cup servings. Depending on party size, you may want to double or triple the recipe. When determining amount to make, take into consideration the size of your cups, and also keep in mind that guests may want seconds. ENJOY!