Slow Cooker Chicken and Biscuits

The Hubster decided to "cook" for us.  This usually means he dumps stuff in a Slow Cooker.  But - it works!

Surfing Pinterest, there are a ton of recipes out there for Chicken and Biscuits.  We merged a few, including this one and this one here and came up with this.

Slow Cooker Chicken and Biscuits
~ adapted from bubblecrumb.com

3 or 4 chicken breasts (we used frozen)
2 cans cream of chicken soup (or use this homemade version)
2 onions, diced
1 bag frozen veggies
1 1/2 cups chicken broth
1 T Italian Seasoning
4 refrigerator biscuits (OR your own homemade version)

Spray Slow Cooker with Cooking Spray.  We used the 4 qt size and it was perfect size.  Place the chicken, soups, onions, veggies, chicken broth and Italian Seasoning in bowl.  Place lid on and select bowl size.  Cook on low 8 hours.

Remove chicken from mix and shred.  Return to bowl.

Make your biscuits.  Cut up each biscuit to whatever size you like.  Place on top of Chicken mix.  Turn slow cooker to high and cook another 30 - 60 minutes, until biscuits are done.

Chili Con Cupcake

Our newest issue of Family Fun magazine came!  Now, we have more craft ideas and more yummy meals to make.  The girls were all excited to make cupcakes for dinner!  And they liked them!

Chili Con Cupcake
~ adapted from Family Fun Magazine - February 2013

2 eggs
2 cups kidney beans (I used dried, but recipe suggests canned)
1 1/2 medium red bell peppers, finely diced
1 1/2 cups frozen corn
1 medium onion, finely diced
1/4 cup tomato paste
1 1/2 tsp cumin
1 1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1/2 pound extra lean ground beef, browned and fat drained
1 cup grated cheddar
1/2 cup low fat sour cream

Heat the oven to 375 and spray a 12 cup muffin tray with cooking spray.

Beat the eggs, stir in all but last 3 ingredients.  Gently stir in ground beef.

Divide mixture among the 12 cups of muffin tray.  Pack the ingredients down with a spoon.  Bake 20 minutes, remove and sprinkle with cheese.  Return to oven and bake another 10 minutes.  Let sit 5 minutes before removing from cupcake pan.  Serve with source cream (or even salsa . . . or BBQ sauce).

Pizza Dough

We love our pizza.  Unfortunately, it can be a huge amount of unhealthiness.  That's why I like making my own - plus we can give into whatever whims we have that day . . . from Miss Mia not liking onions to Aisey only wanting olives.  AND I can control the amount of cheese and meat (if any on the meat) that we put on our pizza.

So, I'm always willing to try new pizza dough recipes . . . so things don't get boring!

This one, we really like - mainly because it is very, very easy.

This is an example of crust that didn't get "stabbed" by the fork . . . as you can see, it's kinda bumpy - EXACTLY as Miss Mia likes it.  She has decided Mommy is not a good pizza crust maker if there are no air pockets in her crust!

Pizza Dough
~ adapted from Bread Machine Magic

1 cup warm water
2 tsp yeast
3 cups all purpose flour
1 tsp kosher salt
2 T olive oil
1 T sugar
2 T Italian seasoning
1 tsp garlic powder

Place water and yeast in bread pan of bread machine.  Let sit a few minutes until bubbles.  Then, add all additional ingredients.  Run on "Dough" cycle (I will say that I usually only let this go through first half of cycle.  When dough rests, I take it out - my machine does this with around 50 minutes left on cycle).  Remove from machine.  Separate into two equal balls.  Use Dough Roller to roll out on two pizza pans.  Using a fork, poke a few holes in the pizza crusts.  Trust me, if you do not do this, you will have VERY bumpy pizza crust.  Miss Mia LOVES it like that, but it really doesn't hold the toppings very well if you don't poke the holes!

Add the toppings of your choice.  Preheat oven to 450F.  Bake for 10 - 12 minutes.

Spicy Chocolate Chip Icebox Cookies

Spicy Chocolate Chip Icebox Cookies

This cookie was a new attempt for us this Christmas.  It will be making a return next year as well.  We love it.  I will warn you - the cayenne gives it a little kick that doesn't hit right away.  Another warning - this cookie dough should chill at least an hour - preferably over night.

Spicy Chocolate Chip Icebox Cookies
~ adapted from Chow.com

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 tsp cayenne pepper
1/4 tsp salt
1/2 cup sugar
1/4 cup milk
1 egg, room temperature
2 tsp baking powder
1 tsp ground cinnamon
8 T unsalted (1 stick) butter, room temperature
1/2 c brown sugar
1/2 tsp vanilla extract
2 cups mini semisweet chocolate chips

Whisk together flours, baking powder, cayenne pepper. cinnamon and salt in medium bowl.

In large mixing bowl, mix the butter and sugar on medium until fluffy.  Slowly add milk, vanilla and egg.  Blend well after each addition.  On low speed, slowly add flour mixture until just incorporated.  Do not over mix.  (Good idea to use the flour shield if you have a Kitchen Aid Mixer).  Fold in chocolate chips.

Turn dough into Pyrex bowl with lid.  Place container in fridge until firm - at least one hour, but can do overnight.  

The next day, Preheat oven to 350F.  Form into small balls - no more than 3/4".  Place on ungreased cookie sheet and bake 12 minutes until golden brown on bottom.  Cool on wire rack.

*** dough can be frozen for up to one month.