Fun shots!

I came across this on pinterest! such a younique way to add something to your shot glass!

http://www.viralnova.com/new-years-party-ideas/

Crockpot chicken and dumplings

Ingredients

2 boneless, skinless chicken breasts (I doubled the recipe since we were cooking for extras and I only had three chicken breasts. It worked out great though.)

2 Tbsp. butter

2 cans cream of chicken soup

1 (14.5 oz) can chicken broth

½ onion, diced OR you can use 2 Tbsp. dried, diced onion

1 Tbsp. dried parsley

4 Grands flaky refrigerator biscuits

Instructions

Place chicken in crockpot. Plop the butter on the chicken.Then scoop the cream of chicken soup on that (since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup).Pour the chicken broth over all.Add the diced onion and dried parsley.Cover and cook on High for 4-5 hours or Low for 8-9 hours.After the chicken is cooked, shred it and put it back into the soup.Cut each biscuit into 9 pieces.Stir gently into the soup. Cover and turn the crockpot to High and cook for another hour.After an hour, stir it up and this is what you'll get.Serve warm and enjoy!

Originally found at :

http://inspiredcraftideas.com/crockpot-chicken-dumplings/

Fried rice

INGREDIENTS

3 cups rice, prepared

½ pound boneless, skinless chicken breasts, cooked (I recommend using slow cooker teriyaki chicken, link above)

1 cup peas & carrots, frozen

1 white onion, chopped

2 cloves garlic, minced

2 eggs

3 tablespoons sesame oil

¼ cup soy sauce

INSTRUCTIONS

Prepare rice according to package instructions to yield 3 cups cooked rice.Heat sesame oil in a large skillet on medium heat.Add onion, garlic, peas, and carrots. Stir fry until tender.Crack eggs into pan and scramble, mixing throughout vegetables.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Originally found at :

http://rachelschultz.com/2012/07/14/better-than-takeout-chicken-fried-rice/

Slow cooker Stuffed bell peppers

AUTHOR: ALYSSA

PREP TIME:  10 MINS

COOK TIME:  4 HOURS

TOTAL TIME:  4 HOURS 10 MINS

SERVES: 6

 

Delicious bell peppers that are stuffed and cooked in your slow cooker!

INGREDIENTS

6 Large Bell Peppers

1 pound lean ground beef

½ cup onion, chopped

1 14 oz can diced tomatoes

1 cup wild rice, cooked (any kind of rice will work)

2 Tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper

1¼ cup shredded cheese, divided

¼ cup water

INSTRUCTIONS

Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.Combine ground beef, onion, diced tomatoes, rice, worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture.Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.About 15 minutes before serving, sprinkle remaining cheese and let it melt.

Original recipe found at:

http://therecipecritic.com/2014/09/slow-cooker-stuffed-bell-peppers/

Stuffed Jack-O-Lantern Bell Peppers

 6 bell peppers, any color

1 pound ground beef

1 egg

4 slices whole wheat bread, cubed

1 small onion, chopped

1 small tomato, diced

2 cloves garlic, minced

1/2 cup chili sauce

1/4 cup prepared yellow mustard

3 tablespoons Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the b6eef stuffing, and place them into the prepared baking dish so they lean against each other.Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour.

Original recipe found at

http://m.allrecipes.com/recipe/180596/stuffed-jack-o-lantern-bell-peppers/

Cake batter cookies

Ingredients:

1 and 1/4 cup (160g)all-purpose flour
1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)
1/2 teaspoon baking soda
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar
1 egg, at room temperature
1 and 1/2 teaspoons vanilla extract1 cup (180g) chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup (80g) sprinkles

Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)

Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.

Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.

Bake the cookies for 10-12 minutes until edges are slightly browned. Mine took 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months. They won't last that long!

Thanks to:
http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/

Peppermint fudge

Peppermint Fudge
Ingredients:
1 - 14 ounce can sweetened condensed milk
1 tablespoon butter + extra for buttering the dish
1 pound dark chocolate chips/chunks
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 teaspoon vanilla extract
1 cup Andes Peppermint Chunks
Directions:
Grease a 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top--making sure the glass doesn't touch the water.
Pour the condensed milk and butter in the bowl and heat.
Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens--about 5 minutes.
The mixture should thicken to a THICK cake batter consistency--almost too thick to pour.
Add both extracts and mix well.
Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.

Thanks to :
http://www.aspicyperspective.com/2011/11/peppermint-fudge.html