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CrockPot Shredded BBQ Chicken with Aunt Sassy

February 10, 2012 By 2 Comments
Because life can be hectic, my husband and I are always looking for ways to make dinner easier without sacrificing taste.  We have grown to love our slow cooker as it provides delicious meals that can be ready when we both get home from work.  One of our newest find is a recipe for CrockPot Shredded BBQ Chicken.  Check it out:

CrockPot Shredded BBQ Chicken

Print recipe
CrockPot Shredded BBQ Chicken
Serves: 6
Prep time: 10 minutes
Cook time: 6 hours
Total time: 6 hours, 10 minutes
Meal type: Main Dish
Region: Worldwide
Website: Stick a Fork in It

Ingredients

  • 6 boneless skinless chicken breast (frozen)
  • 1 bottle bbq sauce (aunt sassy's original)
  • 1/4 cup vinegar
  • 1/4 cup brown sugar
  • 1/2 teaspoon garlic powder

Directions

Step 1 Mix BBQ Sauce, brown sugar, vinegar, and garlic powder in a small bowl.
Step 2 Place frozen chicken breasts in crock pot.
Step 3 Pour sauce over chicken and cook for 4-6 hours on low.
Step 4 Confirm that chicken is thoroughly cooked and shred with a fork while still in crock pot.
Step 5 Serve as a sandwich, over rice or in a salad!
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For this recipe, I used Aunt Sassy’s Slightly Naughty Original Honey Barbeque Sauce sent to me for review.  While it wasn’t as thick as some barbeque sauces we have used in the past, it certainly did not lack flavor.  In fact, Aunt Sassy’s made the perfect slow cooker sauce to pour over our sandwiches and use for dipping.  The best part?  I could read every single ingredient in Aunt Sassy’s sauce and it’s gluten-free, too!  Aunt Sassy’s line also includes Cracked Pepper (which was great on hamburgers) and Spicy Slow Burn.  The sauce can be purchased online for just $7.50 a bottle.
GIVEAWAY
One lucky reader will win a bottle of Aunt Sassy’s Cracked Pepper BBQ sauce!
How to enter:

1. Tell me which Aunt Sassy Sauce you would love to try!

Additional entries:

1. Blog about this giveaway and link to The Not-So-Blog (10 extra entries).

2. Follow me (@BridgetteLA) and @AuntSassy on Twitter and Tweet this giveaway.  Every time you tweet you get an additional entry! Unlimited! (You must have over 50 Twitter followers to qualify for unlimited entries!)

3. Subscribe to my blog.

4. Become a Fan of The Not-So-Blog and Aunt Sassy on Facebook.

5. Place my blog banner on your sidebar.

Contest ends at 11:59pm CST on February 24th. Prizes not claimed in 72 hours will be forfeited. Open to U.S. Residents only.

This post is the opinion of the Experimental Mommy.  Others may have a differing opinion of the product.  While a sample was received to facilitate this review, all opinions remain 100% mine.
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Caramel Cream Cheese Apple Party Dip {Recipe}

January 28, 2012 By 4 Comments

Today we hosted my daughter’s 7th birthday party (where did the time go?).  I first tasted this recipe at a friend’s New Year’s Eve Party and I was hooked; I had to have the recipe!  It is super easy to make and only took a total of ten minutes…no kidding! Enjoy!

Caramel Cream Cheese Apple Party Dip

Print recipe
Caramel Cream Cheese Apple Party Dip
Prep time: 10 minutes
Cook time: None
Total time: 10 minutes
Allergy: Tree Nuts
Meal type: Dessert
Misc: Serve Cold
Occasion: Birthday Party
Region: Worldwide

Ingredients

  • 16oz cream cheese (softened)
  • 1 1/2 cup light brown sugar
  • 2 jars hershey's caramel sauce
  • 1 cup walnuts (chopped)
  • 32 wedges apples (sliced)

Directions

Step 1 Combine cream cheese and brown sugar in a mixing bowl. Beat until smooth. Layer onto the bottom of a 9x13 glass pan.
Step 2 Pour caramel sauce on top of cream cheese and smooth.
Step 3 Sprinkle walnuts on top of caramel.
Step 4 Line pan with apples slices and serve!
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Filed Under: My So-Called Life Tagged With: , , , , ,

Pecan Pork Tenderloin with KRAFT Fresh Take {Recipe}

January 25, 2012 By 2 Comments

A few months ago, I was fortunate enough to visit the KRAFT kitchens as part of the BlogEats Blogger Conference.  One of the products we learned about, Fresh Take, was top secret…until NOW!  This January, KRAFT Fresh Take will make it’s way to your local grocery store and you do NOT want to miss it!

As a busy Mom, I tend to get stuck in the same meal plan week after week (the kids even know to look for Red Beans and Rice on Mondays).  So, I was excited to have KRAFT show me a Fresh Take on dinner.  The mix can be found in the refrigerated dairy section of your grocery store because it consists of one resealable plastic pouch separated into two compartmentalized sections (seasoned breadcrumbs on one side, blend of natural cheese on the other).

I had the opportunity to try the Italian Parmesan variety with my family tonight.  Before starting, you simply open the pouch and mix the breadcrumbs and cheese.  The pouch serves as the mixing bowl….no extra dishes to clean up!  Then you are ready to coat chicken, pork, fish or beef and bake.  Under five minutes of prep time! After baking for about 25 minutes, my Italian Parmesan chicken was ready which I decided to serve over pasta.  I have to say, I was pretty impressed with myself!  The chicken was crunchy, delicious and perfectly seasoned!  In fact, BOTH of my girls asked for seconds…that’s a first!

The KRAFT Fresh Take meal kit come in six varieties: Southwest Three Cheese, Italian Parmesan (delicious!), Rosemary & Roasted Garlic, Cheddar Jack & Bacon, Chili Lime & Panko and Savory Four Cheese.  The suggested retail price is $2.99.

Need some inspiration before you try the new KRAFT Fresh Take?  Check out the recipe below:

Pecan Pork Tenderloin

Print recipe
Pecan Pork Tenderloin
Serves: 8
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Allergy: Tree Nuts
Meal type: Main Dish
Region: Worldwide
Website: Kraft Recipes

Ingredients

  • 1 packet fresh take rosemary & roasted garlic recipe cheese breadcrumb mix ((pre-mixed))
  • 1/2 cup planters pecans ((finely chopped))
  • 2lb pork tenderloin ((trimmed))
  • 2 teaspoons olive oil

Directions

Step 1 HEAT oven to 400°F.
Step 2 COMBINE cheese mixture and nuts. Brush meat with oil; coat evenly with nut mixture.
Step 3 PLACE tenderloins, side-by-side, in foil-lined 13x9-inch pan.
Step 4 BAKE 25 to 30 min. or until done (145ºF). Let stand 3 min. before slicing.
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This post is the opinion of Experimental Mommy.  Others may have a differing opinion of the product.  While I received product in order to facilitate this review, all opinions remain 100% mine.

 

Filed Under: Reviews Tagged With: , , ,

How to Make Cookies with Pringles Potato Chips

December 21, 2011 By Leave a Comment

We have a friend who bakes an insane amount of cookies each Christmas.  We are the joyful recipients each year of a tin full.  Last year, there was a new cookie in the mix, and we all agreed it was awesome.  We simply COULD NOT stop eating them.  I had to have the recipe so I called my friend and was shocked to learn they were cookies made with PRINGLES POTATO CHIPS.  WHAAAT?  Haven’t made them?  Trust me…..you can’t eat just one.

Pringles Potato Chip Cookies

Print recipe
Pringles Potato Chip Cookies
Serves: 30
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Meal type: Dessert
Misc: Child Friendly
Occasion: Birthday Party, Christmas
Region: Worldwide
Website: AllRecipes
Delicious cookies made with Pringles Potato Chips

Ingredients

  • 1 cup butter (softened)
  • 1/2 cup sugar
  • 3/4 cups original pringles (crushed)
  • 1/2 cup pecans (ground)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1/4 cup powdered sugar

Directions

Step 1 In a mixing bowl, cream butter and sugar.
Step 2 Stir in potato chips and pecans.
Step 3 Add vanilla; mix well.
Step 4 Stir in flour just until dough pulls away from the sides of the bowl and forms a ball.
Step 5 Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in flour.
Step 6 Bake at 350 degrees F for 12-15 minutes or until lightly browned.
Step 7 Dust with powdered sugar, if desired.
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They are out of this world.  Trust me.  If you don’t think Potato Chip Cookies sound like something you would like, you can still enjoy Pringles straight-up at many a holiday gathering!  My new addiction are the Multi-Grain!  YUM!  With a wide variety of flavors to suit anyone’s taste, everyone will be happy when you show up with Pringles!  My kids adore the Snack Stix and I use them a lot in their lunches as an alternative to regular chips.  Of course, my other favorite thing about Pringles is the can!  They are perfect for on-the-go snacking without getting smushed!  In fact, I think they are the perfect size to go in a Christmas stocking……what do you think?  ;)
 
This post is the opinion of Jennifer of The Experimental Mommy.  While a product sample was received to facilitate this post, all opinions remain 100% honest.
Filed Under: Reviews Tagged With: , ,

Salty Marbled Chocolate Peanut Butter Brownies Recipe

November 19, 2011 By Leave a Comment

As you can imagine, visiting the Kraft Kitchens was incredible. Everywhere I turned, there was more food to sample but the below recipe for Salty Marbled Chocolate Peanut Butter Brownies was one of my favorites. I can definitely make this for upcoming holiday parties! Enjoy!

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Filed Under: My So-Called Life Tagged With: , , , ,

Chocolate Covered Bacon? Oh yeah! {Recipe}

October 23, 2011 By 5 Comments

Last week, I was fortunate enough to travel to the Kraft Kitchens in Glendale, Illinois to learn about their new products and initiatives.  I am looking  forward to sharing all the details (I even got to ride in the Oscar Mayer Weiner Mobile!), but there was one recipe that I knew I needed to share immediately.  For those times when you are craving sweet AND salty, this is totally for YOU!

Chocolate-Bacon Crunch

Prep Time: 10 min. | Total Time: 40 min. (incl. cooling) | Makes: 12 servings.

What You Need:

1 pkg. (12 oz.) OSCAR MAYER Thick Sliced Center Cut Bacon
2 squares BAKER’S Semi-Sweet Chocolate
2 Tbsp. chopped PLANTERS Pecans

How you Make It:

  • Heat oven to 400ºF.
  • Place bacon in single layer in foil-lined 15x10x1-inch pan. Bake 15 to 20 min. or until crisp. Drain on paper towels; place on waxed paper.
  • Melt chocolate as directed on package; brush on 1 side of bacon. Sprinkle with nuts.
  • Refrigerate 10 min. or until chocolate is firm. Cut each slice into 4 pieces with kitchen shears.

Nutrition Information Per Serving: 70 calories, 5g total fat, 2g saturated fat, 10mg cholesterol, 160mg sodium, 3g carbohydrate, 0g dietary fiber, 2g sugars, 4g protein, 0%DV vitamin A, 4%DV vitamin C, 0%DV calcium, 0%DV iron.

I know it sounds odd, but give it a chance!  It was honestly very delicious!

This post is the opinion of the Experimental Mommy.  While my hotel and travel expenses were paid for by Kraft, all opinions remain 100% mine.
Filed Under: Blog Conferences/Brand Events, My So-Called Life Tagged With: , ,

Pumpkin Raisinets Streusel Top Muffins Recipe and Coupon!

October 17, 2011 By Leave a Comment

Because I am a Nestle Family Blogger, occasionally I get to peek behind the scenes and see what’s new for the coming Season.  This time,  I get to share it with you!  If you are looking for a great way to Welcome Fall into your kitchen, check out this recipe for Pumpkin Raisinets Streusel Top Muffins!

Pumpkin Raisinets Streusel Top Muffins
(Makes 24 muffins)

MUFFINS
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
3 large eggs
1/2 cup vegetable oil
¼ cup orange or apple juice or water
1 bag (11 ounces) NESTLÉ RAISINETS Milk Chocolate-Covered Raisins

STREUSEL TOPPING
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons butter

PREHEAT oven to 350º F. Grease or paper-line 24 muffin cups.

FOR MUFFINS:
COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs, oil and orange juice in medium bowl; mix well. Stir into flour mixture just until moistened. Fold in Raisinets. Spoon batter into prepared muffin cups, filling three-fourths full.

FOR STREUSEL TOPPING:
COMBINE sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter.

BAKE for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

Enjoy!  To help you with your recipe, don’t forget to take advantage of this $1.00 off coupon for Raisinets!

Thanks to Nestle Family for this amazing recipe which will be featured on meals.com in the coming days!  I have not been compensated in any way for this post.
Filed Under: My So-Called Life Tagged With: , , , ,

Pressure Cooker Meat Sauce Recipe

September 27, 2011 By 5 Comments

When I got married, my mother-in-law gave us a pressure cooker as a wedding gift.  It looked completely foreign and frankly a little bit scary.  Cooking with heat and pressure and my novice ability in the kitchen was surely a recipe for disaster. But, she assured me that in time, it would become my best friend…and she was right!  Making incredibly tasty meals in a matter of minutes is very appealing given my lack of available time.  So, I thought I would share an easy recipe for delicious meatsauce and spaghetti made entirely in our now very worn pressure cooker.

What you Need:

  • 1lb ground beef
  • 1 chopped onion
  • 1 clove minced garlic
  • 1/2 cup chopped celery
  • 1 diced green pepper
  • 2 tsp. salt
  • 1 cup water
  • 8 oz can tomato sauce
  • 6 oz. can tomato paste
  • 1/8 tsp. red pepper
  • 1 tsp. parsley flakes
  • 1/2 tsp. oregano
  • 1/2 tsp. sweet basil
  • 1/4 tsp. thyme
  • 2 tsp. sugar
  • 3 drops Tabasco sauce

How to Make It:

Brown ground beef and drain.  Add all ingredients (except tomato paste).  Close cover and cook on medium heat for 8 minutes after the pressure cooker regulator starts rocking.  Remove cooker from heat and cool under cold water for 30 seconds to one minute.  When pressure decreases, open cooker and add tomato paste.  Simmer uncovered to desired thickness.

Serves 6.

We love making this recipe because it is a great way to sneak extra vegetables and fiber into the diet of my two picky eaters.  One way is to use the new Piccolini Rich in Fiber-White pasta.  It looks and tastes just like regular pasta but is packed with three times the fiber and provides 30% of your daily whole grains per serving!  You can find Piccolini in mini penne, mini rotini and mini conchigle-shells.  Get more great tips by following Piccolini on Twitter!

piccolini

This is a sponsored post on behalf of Barilla Piccolini.  All opinions remain 100% mine.
Filed Under: Promotions Tagged With: , , , ,

“Slap Ya Mama” Hot Bacon Dip Recipe

September 5, 2011 By 8 Comments

Our boys in Black and Gold play this Thursday night against the Green Bay Packers and the whole City is gearing up for some infamous parties!  Here in New Orleans, the centerpiece of our parties isn’t the football….it’s the food!

One of the staples in our repertoire was given to me by one of my best friends (and Experimental Mommy product reviewer), Jennifer.  She calls it:

Slap Ya Mama Hot Bacon Dip

What you need:

  • 1 bread bowl
  • 8 oz. sour cream
  • 8 oz. cream cheese
  • 2+ cups of shredded cheddar cheese
  • 3 stalks green onion
  • 1 bag of Oscar Mayer Real Bacon Bits

How to Make it:

Mixture before baking

Preheat over to 350 degrees.  Cut off top of bread bowl and hollow out carefully.  Mix cream cheese, sour cream and 2 cups of shredded cheddar cheese.  Add bacon and chopped green onion.  Place mixture in bread bowl and bake at 350 degrees for 30 minutes.  Top with a little extra shredded cheddar and return to over until melted.

Serve with crackers.

It’s so good you will want to “Slap Ya Mama!”  What are some of your favorite football foods?

Filed Under: My So-Called Life Tagged With: , ,

Easy Back to School Banana Breakfast Bread Recipe

August 4, 2011 By Leave a Comment

We start school in about a week.  (cue sad music)  It’s time to start thinking school supplies, uniforms, freshly sharpened pencils…..and mass morning chaos.  I have to have the kids out the door no later than 7:10 am (cue even sadder music) and so breakfast is always something I need to have ready in a hurry so they can grab it and run.  A great alternative to super-sugary toaster pastries?  Banana Breakfast Bread.  It takes minutes to prepare (an hour to bake so do it the night before), stores easily, and the kids love it.  Let me know if you try it!  Or, if you have any healthy and quick breakfast ideas that your kids love, please share!

My kids like it warmed up in the microwave with a little butter....of course!

Banana Breakfast Bread

3 medium ripe bananas, mashed

1/2 cup vegetable oil

2 eggs

1 cup sugar

1 1/2 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

1 tsp vanilla

1/2 cup chopped pecans or walnuts (optional)

Here’s how to make it: Preheat oven to 350 degrees.  Spray a loaf pan with cooking spray.  In a large  bowl, combine all the dry ingredients.  Then add the other ingredients and mix until blended….don’t overmix!  Pour into pan and bake about an hour or until toothpick inserted in the center comes out clean.  Enjoy!

Filed Under: My So-Called Life Tagged With: , ,
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