Slow Cooker Chili

Ingredients

• 2 pounds ground beef, turkey, or pork (browned, drained, and rinsed)
• Large can of diced tomatoes
• Medium can of tomato sauce
• 2 Packets of chili seasoning
• 2 Cans of kidney beans (optional)

Directions

1. Combine all ingredients in slow cooker
2. Cook on low 8-10 hours

I served this mixed with noodles, shredded cheese and sour cream!  Even the kids who normally hate chili devoured this and asked for seconds!  Left overs freeze great and make for an easy meal at a later date!

Slow Cooker Creamy Chicken Tacos

Ingredients

• 3 Boneless skinless chicken breasts (can be frozen)
• 1 Can Original Rotel Tomatoes with Green Chilis
• 6 oz Philadelphia Cream Cheese

Directions

1. Place the chicken breasts in your slow cooker and cover with the Rotel Tomatoes.
2. Cook on low 6-8 hours.
3. 30 minutes before the end of the cook time,  shred the chicken breast.
4. Place the 6 oz brick of cream cheese on top of the chicken (do not stir)
5. When the final timer goes off stir the softened cream cheese into the meat until well combined.

Serve in taco shells with cheese, lettuce, tomatoes and any other favorite taco toppings!  I added some mexican rice in with mine as well and it was fabulous!

Slow Cooker Ranch Pork Chops

This is by far the easiest and tastiest dish I have used my crock pot for yet!  Everyone LOVED it!  This is also a great recipe that can be prepped and frozen to cook at a later time!

Ingredients:

• Boneless Pork Chops (I used 5, can be frozen)
• 1 Packet Dry Ranch Dressing Mix
• 1 Can Cream of Chicken Soup
• 1 Can Water

Directions:

1. Mix ranch packet, cream of chicken soup, and water in slow cooker.
2. Add pork chops.
3. Cook on low for 8-10 hours.

Yes, it is THAT simple!  Great served over rice, mashed potatoes, or noodles!

Slow Cooker Honey Garlic Chicken

• 4-6 boneless, skinless chicken breasts (mine were frozen)
• 1 cup light brown sugar
• ½ cup honey
• ⅔ cup white distilled vinegar
• ¼ cup Sprite or lemon lime soda
• 3 Tablespoons minced garlic
• 3 Tablespoons soy sauce
• 1 teaspoon black pepper
• 2 Tablespoons corn starch

1. Place chicken breasts in slow cooker.
2. Combine all other ingredients, except corn starch, in a bowl and pour over chicken.
3. Cook on low for 6-8 hours.
4. Remove chicken from slow cooker and shred in another bowl.
5. Whisk corn starch in liquid in the slow cooker.
6. Add shredded chicken back to the crock pot.
7. Serve over rice.
8. 

This turned out FANTASTIC!  I served it over rice with a side of biscuits.  Even my kids, who are picky eaters, just LOVED this dish!  And better yet, this recipe made enough to feed 4, and have leftovers to freeze for another night!

Original recipe found at : http://www.sixsistersstuff.com

Apple Cinnamon Cupcakes With Cinnamon Cream Cheese Frosting

Ingredients:

Cupcakes

• 2 Cups granulated sugar
• 2 Eggs
• 1/2 Cup (one stick) melted butter
• 2 Teaspoons vanilla extract
• 2 Cups flour
• 2 Teaspoons ground cinnamon
• 1 Teaspoon baking soda
• 1 Teaspoon baking powder
• 1 Teaspoon salt
• 4 Apples (cored, peeled, and chopped)
• Caramel syrup in container with a tip (I used Hershey’s Caramel Ice Cream topping and put it into a resteraunt style plastic ketchup bottle)

Frosting

• 2 Cups powdered sugar
• One 8 ounce package cream cheese (room temperature)
• 1 Tablespoon ground cinnamon
• 2 Teaspoons vanilla extract
• Pinch of salt

Directions:

Cupcakes

1. Mix sugar, eggs, butter, and vanilla in large bowl with electric mixer.
2. Add flour, cinnamon, baking soda, baking powder, and salt.  Mix until well blended.
3. Using a spoon, stir in apples.
4. Scoop batter into lined cupcake pan, filling approximately 3/4 full.
5. Bake for 15-20 minutes in a 350 degree oven or until cupcakes bounce back when pressed lightly in the center.
6. Remove from oven and cool while preparing frosting

Frosting

1. Mix powdered sugar, cream cheese, vanilla, cinnamon and salt in large bowl with an electric mixer until creamy.
2. Once cupcakes are cooled, insert the tip of your caramel bottle into your cupcake and squeeze caramel into the cupcakes.  ( I did this in 3 spots on each cupcake)
3. After filled, frost with your cinnamon cream cheese frosting.
4. I added a few extra stripes of caramel drizzle over the frosting for decoration.