Garlic Lime Chicken

Another recipe from the Dinner Diva (if you haven't noticed, I love her!). Anyway, this is really yummy and easy to put together. Good luck...let me know what you think!

1 tsp Salt

3/4 tsp pepper

1/4 tsp cayenne pepper

1/4 tsp paprika

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp thyme

6 boneless skinless chicken breast halves (Kristy's Note: I never use this much chicken, but I cut 2/3 chicken breast halves into smaller pieces and the same amount of seasoning.)

2 TBLS butter

2 TBLS olive oil

4 TBLS lime juice

1/2 C chicken broth

On a dinner plate, mix together first seven ingredients. Sprinkle mixture on both sides of chicken breasts (I usually coat mine more heavily, which I'm sure is why I use all of the spices on about half of the chicken the recipe calls for. ALSO, this is PRETTY spicey, so for the kids, I just skip putting the seasoning on the chicken. I cook it in the same pan so it gets some of the flavor, but not all of the spice!)

In a skillet heat butter and olive oil together over medium-high heat. Saute chicken until golden brown, about 5 minutes on each side. Remove chicken and add lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

I serve this with garlic mashed potatoes. Simply mash your potatoes and add garlic salt or powder to taste. I add another veggie as well with a bread to round it out.

Cheese Danish

This is simple and delicious!!

Preheat oven to 350.

2 Packages of Crescent rolls
3/4 cup sugar
2 tsp. vanilla
1 block cream cheese.

In a 9x13 glass pan, unroll 1 package of crescent rolls, pressing all seems together.

Mix together cream cheese, sugar and vanilla until creamy and fluffy. Spread mix on top of crescent rolls. Unroll second roll of crescent rolls on top of filling, carefully pressing seems together. Bake for 30 minutes.

Once cool- glaze with a powdered sugar/water mixture to your liking.

Enjoy! This is SO simple and super easy/fast to make!!

Easiest Ever Peanut Butter Cookies

These Peanut Butter Cookies are probably the easiest I have ever found, and they taste pretty good! My kids love to make them because they are SO easy...

1 C Peanut Butter (you decide chunky or creamy)
3/4 C packed brown sugar
1 large egg
3/4 C chocolate chips.

Mix the first 3 ingredients well, then add the chocolate chips. Roll into 1 1/2 inch balls, flatten slightly with a fork (on an ungreased cookie sheet) and bake at 350 for 10-11 minutes. Let sit on sheet for 2 minutes, then remove.

Easy Yummy Cornbread

1 (9 oz) box corn muffin mix
1 (9 oz) box yellow cake mix

Prepare corn muffin mix just as box directs. Set aside. In another bowl, prepare yellow cake mix as box directs. Pour cake mix into corn muffin mix and stir well. Pour batter into greased 9x12 inch pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Serve warm with honey butter.

White Bean Chili

I have many different varieties of this recipe that I have tried recently and family just loves it. This can be made so many different ways. It is very delicious with this cornbread recipe. Try it out.

3-4 chicken breasts, cubed
1 1/2 tsp garlic powder
1 T. oil
1 med onion, chopped
2 cans Great Northern beans rinsed and drained
1-2 sm cans green chilies
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
1(14 oz) can chicken broth
1 cup sour cream
1/2 c whipping cream

Combine chicken, garlic, oil and onion in skillet and heat until chicken is cooked. Add beans, chilies, spices and chicken broth. Bring to a boil. Simmer for 30 minutes. Add sour cream and whippign cream and heat through. ( One way I have tried it is to not add any of the spices but to add fajiti dry mix instead of spices)

Crock Pot Cafe Rio Pork (almost)

UPDATE: I love, Love, LOVE this recipe. It is SO SO SIMPLE and really delicious. I don't *think* you could ruin this. I thought I did the other day. I put it in on high in the morning trying to get it ready for lunch. I went to shred it a few hours later and it was NOT working. So I cut it up, stuffed it down in the sauce and turned it to low. I let it finish cooking that way until dinner and then it just fell apart. You could use this in a couple different ways. We like it on a salad. I saute some onions until they are caramelized and add some black beans and corn. (To caramelize onions, just sauce them in a little oil until they start to get brown. They will be a little sweet. If you want more specifics just type it in your search engine and you can get great directions on how to do this.) This time we also topped with tomatoes and pieces of fried flour tortillas. Ranch dressing tops it all off. This would also be great in burritos, tamales, chimichangas maybe...

Anyway, it's fabulous I think...try it, you'll like it!

Original post:

This is the last recipe I found on Lara's site. Again, haven't tried it yet...but doesn't it sound yummy??? And hello simple! Let me know...

Crock-Pot Cafe Rio Pork (almost)

1 pork roast (I use pork shoulder, bone-in or boneless- just pick the bone out when it's done if you use bone-in)
1 jar salsa (Chile Verde, made with tomatillos is GREAT!)
1 cup brown sugar

Mix salsa and brown sugar. Dump on pork in crock-pot. Cook all day. Shred the meat with 2 forks and mix the juices back in. Enjoy. (Can be used as burrito filling, taco filling, for taco salad, etc.)

Crockpot Chicken

This is not a recipe I have tried yet, but another one from my friend Lara's blog. Let me know how it turns out if you try it!

Crockpot Chicken
In a crockpot, throw in:
1/4 c. butter
4 frozen chicken breasts
1/4 c. water
1 pkg. onion soup mix

Cook on High for 3-4 hours
One hour before serving add:
1 can cream of chicken soup
1/2 pkg. cream cheese
frozen peas
Serve over rice or noodles.