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LOADED Baked Potato Dip Recipe

October 13, 2013 by 2 Comments

loaded-baked-potato-dip

If you need a new recipe idea for game day or for a potluck or get together, this is IT! This LOADED Baked Potato Dip Recipe was a huge hit with my family. My plan was to let everyone taste it to make sure it was OK and then refrigerate it for an hour or so. We never made it that far. My taste testers all loved it and couldn’t stop after the taste testing started!

Make sure you also follow my favorite recipes board on Pinterest–> Melissa’s Bargains Favorite Recipes on Pinterest

LOADED Baked Potato Dip Recipe

 

5.0 from 1 reviews

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LOADED Baked Potato Dip Recipe
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Recipe type: Appetizer
Prep time: 
Total time: 

Serves: 6-8
 

The yummy taste of a fully loaded baked potato in a dip! One taste is definitely not enough!
Ingredients
  • 16 ounce tub of sour cream (I used reduced fat)
  • 2 ounces cream cheese (I used ⅓ less fat)
  • Crumbled Real Bacon Pieces
  • 2 T Ranch dip seasoning packet
  • ¼ cup shredded cheddar cheese
  • Baked Ruffles or your favorite potato chip

Instructions
  2. Using a hand mixer, mix the sour cream and cream cheese together until smooth and well blended.
  3. Add in 2 T of Ranch dip seasoning and mix well.
  4. Add crumbled bacon pieces (you can cook bacon and crumble it or buy it already crumbled) and shredded cheese.
  5. Mix all ingredients well. Top with bacon pieces and cheddar cheese.
  6. Refrigerate for one hour (If your family doesn’t catch on and start eating it first)
  7. Serve with Baked Ruffles or your favorite potato chip (that’s where the “potato” part comes in)

 

Adapted from this recipe by Brown Eyed Baker.

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Tasty Treat Tuesday: Pumpkin Shaped Chocolate Cake

October 6, 2013 by Leave a Comment

Halloween is just around the corner! This pumpkin shaped chocolate cake from Delish looks so yummy – I don’t think you can ever go wrong with chocolate! Even if you don’t get a chance to make it before Halloween, it still fits with a “fall” theme!

Want to make this yourself?  Grab your Pumpkin Shaped Bundt Cake Pan set here–> Pumpkin Shaped Bundt Cake Pan

Pumpkin Shaped Chocolate Cake

 

  • 2 package(s)   (18.25-oz.)  chocolate cake mix, plus additional ingredients as directed on package
  • 1 1/4 cup(s) confectioners’ sugar
  • 1 tablespoon(s)   (light)  corn syrup
  • 4 teaspoon(s) milk
  • red and yellow food coloring , or orange, if available, optional
  • 1/3 cup(s) chocolate frosting
  • 1 wafer ice cream cone
  • 1 small tube green decorating icing , optional
  • edible leaf or petal sugar decorations, for garnish, optional

Here is the tutorial so you can make it yourself -> Pumpkin Shaped Chocolate Cake Tutorial

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Easy Slow Cooker Lemon Chicken

July 30, 2013 by 10 Comments

easy-slow-cooker-lemon-chickenAs I get ready to head back to work in a few weeks, I’m testing out new slow cooker recipes.  I’m all about simplicity because I don’t usually have much time to do prep work in the mornings and in the evenings, I’m usually to tired.  This recipe is SO easy and is definitely a keeper for our family!  The chicken was very moist and had a lot of flavor (make sure you read my notes in the recipe below, though, if you’re going to let it cook for longer)  I served this with pasta as a side and had also planned to add zucchini, but unfortunately I ended up spending 3 hours at a doctor’s appointment and didn’t have time to make it when I got home.

Make sure you also follow my favorite recipes board on Pinterest–> Melissa’s Bargains Favorite Recipes on Pinterest

Easy Slow Cooker Lemon Chicken

5.0 from 3 reviews

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Easy Slow Cooker Lemon Chicken
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Recipe type: Slow cooker
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Easy slow cooker recipe – all you need is 3 ingredients!
Ingredients
  • 3-4 boneless, skinless chicken breasts
  • 1 package Italian dressing mix
  • Juice from 2 lemons (I used lemon juice instead of fresh lemons)

Instructions
  1. Spray your slow cooker with nonstick cooking spray
  2. Layer the chicken breasts along the bottom of the slow cooker
  3. Sprinkle the Italian seasoning mix over the top
  4. Add the juice from 2 lemons
  5. Cook on low for 6-8 hours. Mine cooked for 6 hours and was perfect. If you are going to cook it for longer, you may want to add some chicken broth as well so the chicken doesn’t dry out.

 


This recipe was inspired by a post on Providence Design.

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Slow Cooker Carne Asada

July 27, 2013 by Leave a Comment

slow-cooker-carne-asada

My family loves “Mexican themed” recipes and I love anything I can cook in the slow cooker.  In this recipe, both of those things unite!  I have a lot of slow cooker chicken recipes but not many beef recipes.  I have tried this recipe with pork and my family loved it and they loved the beef just as much!  This is great with tortillas and cheese!  You can always add in extras like beans or guacamole, too, if you’re feeling ambitious!

See more of my favorite recipes here–> Melissa’s Bargains Favorite Recipes on Pinterest

Slow Cooker Carne Asada

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Slow Cooker Carne Asada
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Serves: 8
 

Easy three ingredient slow cooker carne asada!
Ingredients
  • 1 beef roast (you can use pork instead if you prefer)
  • 1 10 ounce can red enchilada sauce
  • 1 taco seasoning packet

Instructions
  1. Place the roast in the bottom of the slow cooker
  2. Pour the taco seasoning packet over the top of the roast
  3. Pour the red enchilada sauce over the top of the roast
  4. Cook on low for 6-8 hours. Shred and serve! We used corn tortillas with ours. You can use any type of tortillas or even serve over rice!

 

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Slow Cooker Chicken and Dumplings Recipe

July 23, 2013 by 8 Comments

slow-cooker-chicken-dumplings

I’ve been making this recipe for years now, but hadn’t made it in awhile.  It’s a family favorite and easy to throw together!  It’s yummy comfort food!

See more of my favorite recipes here–> Melissa’s Bargains Favorite Recipes on Pinterest

Slow Cooker Chicken and Dumplings Recipe

 

5.0 from 2 reviews

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Slow Cooker Chicken and Dumplings Recipe
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Cook time: 
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Serves: 6
 

Easy slow cooker chicken and dumplings Recipe – comfort food!
Ingredients
  • 2-3 boneless, skinless chicken breasts
  • 3 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 1 can chicken broth (I use 100% fat free)
  • 1 can cream of chicken soup (I use 98% fat free)
  • 1 can refrigerated biscuits (I use Grands Homestyle, reduced fat)
  • Salt, pepper, onion powder, garlic powder (to taste)

Instructions
  1. Place chicken breasts, carrots, and celery in the bottom of your slow cooker. Season with salt, pepper, garlic powder, onion powder, and any other seasonings that you choose.
  2. Cover with the chicken broth and cream of chicken soup. NOTE: If you are using frozen chicken breasts, you may want to use less broth.
  3. Cook on low for 6 hours or high for 2-3 hours.
  4. Shred the chicken breasts.
  5. Tear the biscuits and add them into the mixture. Cook on high for 60-90 minutes until the biscuits are thoroughly cooked.

 

 

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