Crockpot Ranch Chops

Crockpot Ranch Chops

Gather the Goods:

Pork Chops

Ranch Seasoning Dry Mix Packet

1 can of Cream of Chicken-plus one can of water as needed (-or- two cans of cream of chicken)



We also love to use cream of mushroom or one of each.



Put your chops in your pot.



Sprinkle on the ranch packet.


Add the cream of chicken.


And cook it on low 4-6 hours depending on how many chops you use.



I put mine on before work at 7 for 8 hours on low and when I come home from work it’s perfect!

The extra “gravy” is great on mashed potatoes & other veggies. You can even use it on rice! My kids love to dip their bread in it!


Creamy Spicy Chicken



Chicken can get real old, real quick…so I’m always looking for new recipes to spice it up.


1. Preheat oven to  375F.

2. In greased glass dish, place the chicken pieces without overlapping. I like to cut mine longways into smaller, thinner pieces.


3. Gather the Goods:

4 large chicken breasts

8 oz cream cheese

4 tbsp butter

4 tbsp heavy whipping cream

2 tbsp minced onion

1/2 roasted red bell pepper, cut into small squares

1 cup shredded cheddar

4 tbsp freshly grated Parmesan

1/2  tbsp hot pepper flakes (or more to taste)

(FOR LESS JUST HALF THE RECIPE….This fed a family of 5 with leftovers for lunch!)


4. Mix it up.

Combine: cream cheese, heavy whipping cream, butter, and minced onions.

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5. Spread over the chicken evenly.


6. Add stuff on top.

This is where you can sprinkle on the roasted red bell pepper if you so desire. We didn’t desire. It’s not our favorite.  BUT FOR SURE add your cheddar cheese, parmesan cheese, and then red pepper flakes. As you can see I only put red pepper on one side for the adults so I didn’t have to listen to my kids whine.


7. Pop it in the oven & BAKE uncovered for 45 min, until bubbly and lightly browned on top.


8. Let sit 5 min before serving.  PS…all the saucy creamy goodness around the chicken is yum on veggies.

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Chicken Parmesan Meatloaf Muffins

Chicken Parmesan Meatloaf Muffins


This was a fun easy recipe that the kids loved to help with!

1. Gather the Goods:



1 lb ground chicken breast

1 whole egg

1/2 cup Italian style breadcrumbs

1 tsp minced garlic

1/2 cup chopped onion

1 tsp Italian seasoning

3/4 cup Parmesan cheese, grated

3/4 cup shredded Mozzarella cheese

3/4 cup marinara sauce

2. PREHEAT Oven to 350.



3. Mix it all up.


Throw all the ingredients EXCEPT marinara sauce & mozzarella cheese into a bowl & mix it all up.

4. Spray a regular sized muffin pan with some non-stick stuff.




4. Evenly fill each cup with about  1/4 cup of the mixture.


5. Top each cup with 1 tbsp marinara.




6. Pop that sucker in the oven for 20 min. Then take out & cover with all the yummy mozzarella cheese your heart desires. Cheese is sorta our thing…so we use a lot. 


7. Stick it back in for a few to melt the cheese into yummy goodness.


8. EAT. IT. UP.







My kids LOVED it!


2 Kinds of Mexican Casserole….Fritos vs. Tostitos


This is an old recipe I found on my Facebook. Enjoy!

I made two to see which is better. One is w/ tortilla chips and cream of mushroom/ chicken. And the other is w/ fritos and taco sauce. Both have very distinct tastes and were good. But Danny liked the one w/ tortilla chips. I’m a Frito girl myself.

Mexican Casserole: 
1-1 1/2 pound ground meat 
1 can cream of chicken 
1 can cream of mushroom 
1 can rotel… Read More 
1 packet of taco seasoning 
1 packet of ranch dressing mix 
cheese doritos or plain tortilla chips 
onion (optional) 
grated cheddar/ monterey jack cheese 

brown ground meat with onions, add taco seasoning and ranch dressing mix, mix together. In same deep skillet add cream of chicken, cream of mushroom, and drained can of rotel. Stir together on low heat. Partially crunch up your chips of choice enough to cover the bottom of your medium sized glass casserole dish. After you crunch up your chips, take your meat/soup mixture and pour evenly on top of the chips. Heat your oven to 350 and bake until warm and bubbly around edges, when bubbly, pull the casserole out of the oven and add the grated cheese and put back in oven until melted. 

Mexican Casserole w/ Fritos 


1 lb. hamburger 
1 can refried beans 
1 lg. jar taco sauce 
1 pkg. shredded Mozzarella cheese 
1 pkg. shredded cheddar cheese 
1 pkg. king sized Fritos 

Brown hamburger and drain. Mix in beans and taco sauce. In bottom of 9 x 13-inch pan, put a layer of Fritos, then the hamburger mixture. Add part of the cheese. Repeat layers. Heat in 300 degree oven for 20 minutes. 

Sloppy Tacos…


Sloppy Tacos 

1 lb. ground beef or turkey (we use turkey so it’s a little healthier) 
1 can Wolf brand chili (beans or no beans, your choice) 
1 can Rotel 
16 oz Velveeta 
Flour tortillas 
Sour cream 

Brown the meat. Add the rest. Let it bubble and get all the cheese melted. Serve in flour tortillas as a taco/burrito with sour cream. These are SUPER messy, so have lots of napkins. They’re also amazing reheated as leftovers 

I REALLY thought this was so yummy! I think it would even be good as just dip or nachos! 

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Easy Chicken Pot Pie

Here’s another oldie (Oct 19, 2009)  from my Facebook Notes aka…my blog before my blog.

Well…got the recipe from 

and it goes like this…except I added a can of diced potatoes & boiled chicken breasts instead. and…I didn’t know what dried minced onion was…so none of that lol 


1 package of 2 premade pie crusts 
1 dried minced onion 
1 lb frozen mixed vegetables 
salt and pepper to taste 
4 tablespoons water to steam the vegetables 
1 can of cream of chicken soup 
store-prepared rotisserie chicken 

Choose diced vegetables for even cooking. Peas, carrots, and potatoes make good additions. In a pinch, canned Veg-All style mixtures may be substituted. 
Bake one of the pie crusts according to the packaging directions. Shred the rotisserie chicken with a fork and remove the skin and the bones. Set it aside. 

Pour the vegetables, water, the salt and pepper, and the dried minced onions in a microwave-safe bowl. 

Put the bowl in the microwave until tender. Once the vegetables are done, combine the shredded chicken, the vegetable mixture and the can of cream of chicken soup in a large bowl. Pour the mixture into the cooked pie crust. 

Place the uncooked pie crust on top of the pie and cook on 420°F for 15 minutes; reduce heat to 375°F and continue to bake until lightly golden (about 20-30 more minutes). 

NOW…Danny did eat this & pretended he liked it. ANd it was ok…but kinda dry…if I make this again…I will use this tweaked recipe…. 


1 package of 2 premade pie crusts 
1 can of whole kernal corn 
1 can of green peas & carrots 
1 can green beans 
1 can diced potatoes 
(b/c I don’t like the taste of frozen vegetables) 
salt and pepper and garlic powder to taste 
2 can of cream of chicken soup 
store-prepared rotisserie chicken 

Bake one of the pie crusts according to the packaging directions. Shred the rotisserie chicken with a fork and remove the skin and the bones. Set it aside. 

Pour the vegetables,the salt and pepper and the shredded chicken, the vegetable mixture and the can of cream of chicken soup in a large bowl. Pour the mixture into the cooked pie crust. 

Place the uncooked pie crust on top of the pie and cook on 420°F for 15 minutes; reduce heat to 375°F and continue to bake until lightly golden (about 20-30 more minutes). 


Rainbow Cake….just call me Betty Crocker!


I recently signed back into my old personal Book Face  acct and snagged some old posts…Here’s a rainbow cake I made for my bestest sista n law when she got married!



Letting a layer cool.. 


Only had 2 round pans…so I had to cook two at a time… 


I was out of cake boards so I had to improvise! I taped together two Post Office Mailing Boxes and covered them in a cut up Birthday Gift Bag… 


The first two layers in the freezer… 


In the refrigerator…letting it get hard so I can frost the whole thing w/out it wobbling! 


I know…I know…not the best decorating job! but I was in a super big hurry! This cake was for Hollie & Michael..get it?? To a BRIGHT FUTURE?? Ha ha! I told them it was their wedding cake! 

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Got the idea & recipe from Everyone knows how I am a FAITHFULLLLL reader of MckMama’s Blog! 

oh…but i didn’t use the cream cheese frosting recipe…i just got the buttercream in the cans

Haha…you can tell this is OLLLDDD (Oct 11 2009)….MckMama hasn’t had her blog in foreverrrr. And it’s weird to see my old kitchen with no top cabinets or backsplash. You can check out my kitchen before & afters HERE.  Since MckMama’s blog & the recipe is gone…here’s the quick rundown on how to make the cake…I just used white cake mix made according to the box…divide into bowls for each layer & add food coloring. Once cooked & you are putting the cake togethre…you have to freeze/refrigerate the layers as you add them so they will not break apart. 

Fat Chick 2 Fit Chick is where it’s at today!

Hey Hey everrrbody!

Check out my guest post over at Fat Chick 2 Fit Chick today!

It’s all about me & my blogging BFF’s:



okay okay…not really…

it’s actually a yummy skinny recipe & some other fun mamba jamba.




While you’re there…have a looksy around Jennifer’s blog. She’s def one of my favs. She also has some great recipes!

This ARCTIC BLAST here in Texas has got me FUH-REEEEEZZZing! So imma kick that heat UP, be lazy,  & throw me some Crockpot Taco Soup on!



Stay warm you guys!



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Taco Casserole

Gather the Goods


1 lb hamburger meat
1 bag Fritos
1 can Rotel
1 can chili beans
1 can enchilada sauce
1 can green chilis
2 oz cream cheese
1 cup chopped onion
Shredded Mexican cheese

I said cooook iiiiit

Brown yo meat first.. Uh yea duh.. Isn’t this how most meals start?


Drain meat then mix everything together (but shredded cheese)



Layer in casserole dish in this order… Fritos, meat mixture, cheese.




Repeat the layers.

Pop that sucka in the oven. 350 for 20.


Take it out & enjoy your creation.


Eat. It. Up.




King Ranch Chicken




King Ranch Chicken



Gather The Goods:


1 can Cream of Mushroom                                                                                                     1 can Cream of Celery                                                                                                            1 can Rotel                                                                                                                              2 large chicken breasts                                                                                                           1 package corn torillas                                                                                                            1 package Mexican shredded cheese

I said Cooooook iiiit:

Boil ya chicken until its done.


Then cut it up or shred it…whatev floats yo boat.



If you are a supa lazy mom like me…skip the old school boil & just use a can or two!



Dump all the cans & chicken in a bowl.

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Add a scrum-diddly-umptious handfull of cheese…



And give it all a stir.



Tear up some tortillas & spread them on the bottom of your casserole dish.



Start layering.

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Stick it in the oven & cook it at 350 for 30.


Go ahead & cook some garlic bread too. Prepare your taste buds to explode.


It comes out lookin & smellin soooo yummy! Don’t dig in just yet…you might burn ya mouth.

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Put it on a plate & upload it to Instagram & make all ya friends super jelly. DIG IN.




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