SLOW COOKER GREEN CHILI PORK TACOS

Ingredients
1 (5 pound) pork roast
1 (16 oz.) bottle salsa verde (green salsa)
3 tablespoons lime juice
1 small onion, chopped
1 cup fresh cilantro, chopped
3 roma tomatoes, chopped
Corn tortillas

Directions
Place pork loin in slow cooker. Mix together salsa verde and lime juice and pour over roast.  Cover and cook on low for 7-8 hours.  Meanwhile, mix together onion and cilantro in a small bowl; refrigerate.  About one hour before serving, remove pork from slow cooker and shred with two forks.  Return to slow cooker, and stir in about 1/2 cup of the onion and cilantro mixture. To serve, place pork mixture into corn tortillas.  Top with onion and cilantro mixture and chopped tomatoes.

Let's Dish
This is so simple and easy, but so good!  My husband prefers flour tortillas, but I like these tacos better with corn tortillas.  Either way is fine though.  And of course, you could always serve it with additional taco toppings, like cheese, sour cream or guacamole. I usually chop the onion and cilantro in a food processor to make things even easier.   You could also use this as a burrito filling (definitely go with flour tortillas in that case) with the addition of some rice and beans.

Who Dished It Up First
I'm sure I'm not the first person to dump a jar of salsa over a pork roast in a slow cooker, but as far as I know, this is an original recipe.

ONE POT PINTO BEANS

Ingredients
4 cups water
2 cups chicken broth
2 cups dried pinto beans
3-4 cloves garlic, minced
1/2 red onion, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon red pepper flakes

Directions
Combine all ingredients in a large saucepan over medium-high heat.  Bring to a simmer; reduce heat.  Cover and cook, stirring occasionally, for about 3 1/2 hours, or until beans are soft.  Add additional water during cooking if needed.  Mash cooked beans with a potato masher or fork to desired consistency.

Let's Dish
I'm pretty sure the title of this recipe wasn't suggesting one pot of beans per person, but since I'm the only one in my family who likes beans, I usually end up eating these myself over the course of a few days. Which is fine by me.  Beans are low in fat and cholesterol and high in fiber and protein.  These are really easy to make, and don't require soaking the beans first.  You just have to remember to get them started far enough ahead of time.  You can adjust the seasonings to suit your tastes and make the beans more or less spicy.  I like to add a tablespoon of olive oil during mashing, and I prefer leaving most of the beans whole.  If you're really not concerned about keeping this dish healthy, try stirring in some shredded mozazarella cheese and pico de gallo before serving.

Who Dished It Up First
Adapted from allrecipes.com

S'MORES BROWNIES

Ingredients
8-10 graham crackers
1 box brownie mix
3 cups miniature marshmallows
1 cup chocolate chips

Directions
Preheat oven to 350 degrees.  Grease a 9x13 inch baking pan, or line with foil.  Place graham crackers in a single layer on the bottom of the prepared pan.  Prepare brownie mix according to package directions. Carefully spread brownie batter over the graham crackers. Bake for 25-30 minutes until a toothpick comes out clean. Remove brownies from oven; sprinkle evenly with marshmallows and chocolate chips. Return to the oven for 2-3 more minutes, or until marshmallows are lightly toasted. Cool before cutting into squares.
 
Let's Dish
These are so good, and so easy!  Using graham crackers is such a quick, simple way to create an instant crust.  I loved them warm from the oven, and I loved them after they'd cooled completely, when the marshmallows were sticky and chewy. Of course, you could always make a brownie recipe from scratch, but with all the extras in these brownies, no one will know you didn't.
 
Who Dished It Up First
It's hard to say, since there are variations on the S'mores brownie theme all over the internet.  I came across these most recently on one of my favorite new food blogs, Real Mom Kitchen, where Laura adds peanuts or cashews after baking.  I also noticed a similar recipe in one of my favorite new cookbooks, The Ultimate Shortcut Cookie Book, where Camilla adds some additional graham cracker pieces on top.  However you decide to make them, I'm sure they'll be delicious!

INDIVIDUAL CHICKEN POT PIES

Ingredients
1 package Pepperidge Farm Puff Pastry Shells
1 tablespoon olive oil
2-3 boneless, skinless chicken breasts, cubed
1 medium onion, chopped (about 1/2 cup)
1 can (10.75 ounces) cream of chicken soup
1/2 cup milk
1 package (10oz.) frozen peas and carrots or mixed vegetables

Directions
Prepare the pastry shells according to the package directions.  While pastry shells are cooking, heat the oil in a large skillet over medium-high heat. Add the cubed chicken and onion and cook until chicken is browned. Stir the soup and milk into the skillet and mix well.  Add frozen vegetables and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Keep filling warm until pastry shells are done.  Remove pastry shells from oven.  Cut out tops with a table knife and set aside.  Spoon a generous amount of chicken mixture into each pastry shell.  Serve immediately.

Let's Dish
This is one of those dishes that looks like a lot of work, but it's SO easy!  I often use a larger bag of frozen vegetables and the results are just as good.  If you'd like more sauce, add a bit more milk or some chicken broth.  If you've never used puff pastry shells, they aren't very big, but there is plenty of filling to be generous with.  And let's be honest, pot pie isn't exactly healthy food, so a smaller serving is probably a good thing.  My family loves these.  We usually keep the pastry shell tops and spread them with Nutella, add a banana slice, and we have a tiny little dessert to enjoy after our meal.  Yummy!
 
Who Dished It Up First 
Adapted from this recipe at the Pepperidge Farm's puff pastry site.

SWEDISH PANCAKES

Ingredients
2 cups milk
4 eggs
1 tablespoon vegetable oil
1 1/2 cups flour
3 tablespoons sugar
1/4 teaspoon salt
Whipped cream, and fresh fruit or fruit preserves, for topping

Directions
In a blender, combine the first six ingredients.  Cover and process until well blended.  Heat a lightly greased non-stick skillet over medium heat.  Pour 1/4 cup batter into center of skillet and tilt and swirl pan to evenly coat the bottom (pancakes will be very thin).  Cook until the top looks dry, then turn and cook for an additional 15-20 seconds.  Repeat with remaining batter.  Stack cooked pancakes in between wax paper or paper towels.

Let's Dish
The cookbook where I found this recipe calls these "crepe-like" pancakes.  I'm not sure what the difference is, or if there even is one, but my whole family loves these.  They are a fun Valentine's Day breakfast (or even dinner) and although it's pretty easy to whip up a batch, my husband and kids always think I've done something really special.  It may take a bit of practice to get the batter to swirl around in the pan just right, but once you have that down, these come together in no time. You will definitely want to use a non-stick pan, and you may have to recoat it with cooking spray a few times.  We like these best with fresh fruit and whipped cream, but fruit preserves are good too.  This makes about 20 pancakes.  They can be reheated in the microwave, but we never have leftovers.

Who Dished It Up First
Adapted from Taste of Home's Celebrations Cookbook.

CRISPY OVEN BAKED CHICKEN

Ingredients
1 egg
1 tablespoon milk
1 (2.8 ounce) can french-fried onions, crushed
3/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 teaspoon paprika
1/2 teaspoon salt
Dash pepper
1 (3-4 pound) broiler/fryer chicken, cut up (or equivalent in chicken breasts, thighs or drumsticks)
1/4 cup butter, melted

Directions
Preheat oven to 350 degrees.  In a shallow bowl, whisk together egg and milk.  In another shallow bowl, combined crushed onions, Parmesan cheese, breadcrumbs, paprika and salt and pepper.  Dip chicken pieces in egg mixture, then in onion mixture, packing on crumbs to coat well.  Place in a greased, 9x13 inch baking dish. Drizzle with melted butter.  Bake, uncovered, for 50-60 minutes, or until juices run clear.

Let's Dish
The hardest thing about this recipe is not eating the entire can of french fried-onions before you get it on the chicken!  There is a similar recipe right on the can that just uses the crushed onions to coat the chicken, and I imagine it's pretty tasty too.  I usually skip the melted butter and spray the chicken with a good coating of non-stick cooking spray (preferably butter flavor).  If you use less than 3-4 pounds of chicken, you may need to cut the cooking time by 10 or 15 minutes.  My husband and kids love this, and the "vegetarian" will even eat a few bites.  It also a great way to make chicken nuggets.

Who Dished It Up First
I came across this recipe in an issue of Taste of Home magazine featuring comfort foods.

ALMOND JOYFUL COOKIES

Ingredients
1 (16.5 ounce) roll refrigerated sugar cookie dough
3/4 cup shredded coconut
1 cup milk chocolate chips
3/4 cup sliced almonds

Directions
Preheat oven to 350 degrees.  Spray cookies sheets with non-stick cooking spray.  Break up cookie dough into a large bowl and let stand 10-15 minutes to soften.  Stir in coconut, chocolate chips and almonds.  Drop dough by rounded tablespoons onto prepared baking sheets.  Bake for 10-13 minutes or until cookies are just set and beginning to brown.  Transfer to wire racks to cool completely.

Let's Dish
These were so quick and easy with the help of the prepared dough.  And with all the yummy additions, it's hard to tell they aren't made from scratch.  My husband was fooled, at least.  They don't taste exactly like Almond Joy, but they are really good.  I love the combination of chocolate, nuts and coconut.  The original recipe called for chopped almonds, but I used sliced to make the cookies more appealing to the people in my family who don't like nuts.  I really didn't want to have to eat them all myself!

Who Dished It Up First
This is another recipe from Camilla Saulsbury's Ultimate Shortcut Cookie Book.  It's such a fun cookbook, and a great resource when you need to whip up a treat in a hurry.

BACON WRAPPED SMOKIES

Filed under Appetizers
Ingredients
1 package (16 oz.) Hillshire Farm Lit'l Smokies
1 package (12 oz.) bacon
1 cup packed brown sugar

Directions
Preheat oven to 400 degrees. Line a cookie sheet with foil and spray lightly with non-stick cooking spray.  Cut each bacon slice into 3 pieces. Wrap each sausage with a piece of bacon and secure with a toothpick. Place on prepared baking sheet.  Sprinkle evenly with brown sugar. Bake for 25-30 minutes or until bacon is crisp and brown sugar melts to form a sauce.
 
Let's Dish
How can you go wrong with sausage wrapped in bacon?  Or, for that matter, anything wrapped in bacon.  This is such an easy appetizer, and perfect for "manly" events like the Super Bowl.  I don't find it's really necessary to put the toothpicks in before cooking.  I do like to add them afterwards though.  They make serving and eating much easier (and more fun!).  I would definitely line your pan with foil.  The brown sugar cooks up into a sticky and delicious, but hard to clean up sauce.  These can be prepared ahead of time and popped into the oven just before serving.

Who Dished It Up First
This recipe can be found on the Hillshire Farms website.  Thanks to my friend Amy for sending it to me just in time for the Super Bowl.  She made sheets of these for her daughter's wedding and says they went fast, proving that this casual, easy appetizer is going to be hit at any gathering.

BUFFALO CHICKEN DIP

Filed under Appetizers
Ingredients
4 bonelness, skinless chicken breast halves, cooked and shredded
2 (8 ounce) packages cream cheese, softened
3/4  cup Frank's hot sauce
1 1/2 cups shredded cheddar cheese

Directions
Preheat oven to 350 degrees.  Coat a 9x9 baking dish with non-stick cooking spray.  Mix the cream cheese and hot sauce until smooth. Fold in the cooked, shredded chicken and one cup of cheese. Top with remaining cheese. Bake for 25-30 minutes, or until hot and bubbly.

Let's Dish
This is a really easy dip that tastes an awful lot like Buffalo wings.  It's great served with tortilla chips and cut celery, with some blue cheese dressing on the side.  If you don't like it too spicy, start with 1/2 cup of hot sauce.  You can always add more, up to a cup for those who like it really hot. I like to garnish it with chopped green onions to add some color and flavor.  Low fat cream cheese is fine in this recipe.  It can also be made ahead and kept in the refrigerator until cooking time.

Who Dished It Up First
This recipe was sent to me by my friend Julie, just in time for the Super Bowl.

OREO TRUFFLES

Ingredients

1 package (1 pound, 2 oz.) Oreo cookies, finely crushed
1 package (8 ounces) cream cheese, softened
2 packages (8 squares each) Baker's Semi-Sweet Chocolate, melted (or sprinkles or additional crushed Oreos for coating truffles)

Directions
Mix cookie crumbs and cream cheese until well blended. Refrigerate Oreo mixture for at least one hour. Shape into 1-inch balls. Dip truffles in melted chocolate or roll in sprinkles or crushed cookies to coat. Place on waxed paper-covered baking sheet. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Let's Dish
These are really easy to make, as long as you skip the chocolate dipping and just roll the truffles in sprinkles or crushed cookies.  If you are going to go the chocolate dipping route, I recommend refrigerating (or even freezing) the truffles again after you have rolled them into balls.  The best way to crush the Oreos is in a food processor, but you can always put them in a Ziploc bag and smash them with a rolling pin. You can use low-fat Oreos and low-fat cream cheese.  It really won't affect the flavor, but your truffles may be a little bit softer.  You can also make these with mint Oreos, or for peanut butter truffles, try using crushed Nutter Butter cookies.  Yummy!
 
Who Dished It Up First
I know there are versions of this recipe all over the internet.  I found it originally at kraftrecipes.com (the makers of Oreos, of course).

TURKEY CHILI

Ingredients

1 pound ground turkey
1 tablespoon olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (28 ounce) can crushed tomatoes
1 (14.5 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes and green chilis
2 cups water
2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can black beans, drained
1 (1.25 ounce) envelope chili seasoning
1-2 teaspoons chili powder
1-2 teaspoons crushed red pepper flakes
1/4 cup Worchestershire sauce
1/3 cup chopped fresh cilantro
1/3 cup chopped green onions
Salt and pepper, to taste

Directions
Heat olive oil in a large stock pot over medium-high heat.  Add turkey, onion and garlic and cook until turkey is almost done.  Add chopped bell peppers and continue cooking until meat is cooked through and vegetables are just tender.  Add crushed tomatoes, tomato sauce, diced tomatoes and green chilis and water and mix well.  Add beans, then stir in chili seasoning, chili powder, red pepper flakes, Worchestershire sauce and salt and pepper.  Simmer over medium heat, stirring ocassionally, for at least 30 minutes.  About 10 minutes before serving, stir in fresh cilantro and green onions.

Lets Dish
The key to turkey chili, in my opinion, is disguising the fact that you used ground turkey.  With all the beans, peppers and seasonings, this chili does a pretty good job of that.  Of course, you could always use ground beef, or leave out the meat all together for a vegeterian version.  You can adjust the heat depending on which chili seasoning you use, and you can always add some additional red pepper if you like it really spicy.  Chili is always a good candidate for the slow cooker.  The longer it cooks, the better it tastes!  I like to serve it with a choice of topppings: cheese, sour cream, chopped green onion, tortilla chips and sliced banana peppers.

Who Dished It Up First
This is an original recipe.

BIG SOFT SUGAR COOKIES

Ingredients

1½ cups butter, softened
2 cups sugar
4 eggs
½ cup milk
2 teaspoons baking soda
2 teaspoons cream of tartar
1 tablespoon vanilla
6 cups flour

Directions
Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Blend in milk until smooth. Add soda, cream of tartar and vanilla and mix well. Gradually blend in flour. Chill dough for one hour. Roll out on generously floured surface to ¼ inch thick. Cut and place on ungreased cookies sheets. Bake at 375 for 8-10 minutes. Cool before frosting and decorating.

Let's Dish
Honestly, I don't have the patience for cut-out cookies. However, there are certain holidays where something comes over me and I think it will be a good idea to decorate cookies with the children.  It doesn't take long before the kitchen floor is covered in frosting and sprinkles and I remember why I'm more of a drop-cookie kind of gal.  But, if you are going to make sugar cookies, you should definitely make these! Don't worry if the batter looks a bit strange and lumpy when you add the milk.  It will all come together in the end.  I recommend the shorter baking time for softest cookies.  You should remove them from the oven just as they are starting to brown.  These are even better after you frost them and let them sit (covered) for a day or two.

Who Dished It Up First
I got this recipe from my good friend and neighbor, Micah.  Her husband is a dentist.  Do you think that's why she's giving me sugary recipes like this?

CREAMY TOMATO, SAUSAGE AND TORTELLINI SOUP

Ingredients

2 tablespoons extra virgin olive oil
1 pound Italian sausage
1 pound tortellini (fresh or frozen)
1/4 cup fresh basil, chopped
1 (26 ounce) jar pasta sauce
1 cup water
2 cups half and half or cream
Salt and pepper, to taste

Directions
Heat olive oil in a large stock pot over medium-high heat.  Remove sausage from casings and crumble into pan. Cook and stir, breaking up sausage as you go.  When sausage is browned, stir in pasta sauce, water and half and half.  Bring to a boil and add tortellini.  Continue boiling gently until tortellini is done, 8-10 minutes.  Stir in basil, salt and pepper.

Let's Dish
The other day, I was reading my friend Christy's recipe blog, where she mentioned that she hadn't really cared for most of the tortellini soup recipes she had tried.  I felt the same way.  Most tortellini soups are broth based, and the tortellini tends to get too mushy by the time the soup is served.  It definitely doesn't make for good leftovers.  I was just about to try Christy's recipe for creamy tortellini soup (and I still plan to) when I came across this recipe for Creamy Tomato Basil and Italian Sausage Soup.  That's when I had the brilliant (in my opinion) idea to combine the two recipes into one easy and delicious soup.  I didn't add any vegetables like Christy did, but you could easily do that, especially if you are trying to sneak some veggies past unsuspecting children.  I had this soup on the table in about 20 minutes, and I didn't even have to worry about leftovers.  There weren't any!  If the soup seems too thick, add more water until it reaches the desired consistency.

Who Dished It Up First
Me, thanks to Christy at Yummy Deliciousness and Jenny at Picky Palate.

KEY LIME BARS

Ingredients

1 (18.25 ounce) package vanilla cake mix
1/2 cup (1 stick) butter, melted
1 egg yolk
4 eggs
1 (14 ounce) can sweetened condensed milk
2/3 cup lime juice
1 tablespoon lime zest

Directions
Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick cooking spray.  Reserve 1 tablespoon cake mix.  Pour remaining cake mix, melted butter and egg yolk into a large bowl.  Blend for 1-2 minutes with an electric mixer until well mixed and crumbly.  Press mixture into the bottom of the prepared pan.  Bake for 10 minutes.  While crust bakes, whisk together 4 eggs, condensed milk, lime juice and reserved tablespoon of cake mix until smooth.  Stir in lime zest.  Spread the lime mixture over the warm crust.  Return to oven and bake an additional 20 minutes or until topping is set.  Cool completely and refrigerate until cold before serving.

Let's Dish
Initially, I was disappointed that these bars weren't more lime colored.  Then I tasted them and it didn't matter anymore.  I suppose you could add some green food coloring, although I haven't tried that myself.  This recipe is quick and easy, with a cake mix giving you a head start on your crust.  The crust can get a little tough after the bars have been in the refrigerator for awhile, so I recommend letting them sit out for several minutes before cutting and serving.  For lemon bars, just replace the lime juice and zest with lemon.

Who Dished It Up First
This is the first recipe I've tried from Camilla Saulsbury's Ultimate Shortcut Cookie Book.  There are 745 quick cookie recipes that start with a boxed cake mix, brownie mix or refrigerated dough.  I can't wait to to try the other 744 recipes! You can visit her short-cut cookie blog here.