A Few More Recipes...for Safe Keeping

I am not trying to turn this into a cooking blog, but I have a few more recipes for things that I make all the time right now that I want to make sure I have in one place.  My recipes are not organized (mostly they are ripped out of magazines or written on scraps of paper or found online) so I can never find what I want.


Crockpot Buffalo Chicken

• 2 lbs raw boneless skinless chicken breasts
• 12 oz bottle of Buffalo wing sauce (I used Frank’s Wing Sauce)
• 1 oz packet of dry Ranch mix (I used Hidden Valley)
• 2 tbsp light butter
• 2 cloves garlic minced

1. Place the chicken breasts in your slow cooker.
2. Pour the bottle of wing sauce over the top of the chicken.
3. Sprinkle the packet of ranch mix over the top of the wing sauce.
4. Add your minced garlic to the slow cooker, making sure to cover it with sauce.
5. Place the lid on your slow cooker.
6. Cook on low for 4-6 hours or until meat shreds easily.
7. Remove meat and shred it using two forks.
8. Return shredded meat to the sauce and add the butter.
9. Stir to combine.
10. Continue to cook on low for another hour so the meat can soak up the sauce.

Tex-Mex Corn Chip Chili

• 2 tablespoons extra-virgin olive oil

• 1 pound lean ground beef

• 1/2 sweet onion, finely chopped (about 1 cup)

• 1 clove garlic, finely chopped

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 15 ounce can  black beans

• 1 15 ounce can  pinto beans

• 1 10 ounce can  tomatoes with green chilies

• Salt and pepper

• 1/2 cup chopped fresh cilantro

• 12 ounces pepper Jack cheese, shredded (about 3 cups)

• 1 bag  (about 10 ounces) corn chips, such as Fritos
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1. In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
2. Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.

No-Bake Energy Bites

• 1 Cup Rolled Oats

• 1 Cup Coconut Flakes

• ½ Cup Ground Flaxseed

• ½ Cup Mini Chocolate Chips

• ½ Cup Raisins

• ½ Cup Peanut Butter (or other nut/non-nut butter)

• ⅓ Cup Honey

• 1 tsp Vanilla

1. In a medium bowl, add oatmeal, coconut flakes, flax seed, mini chocolate chips and raisins.
2. In a small bowl, whisk peanut butter, honey and vanilla.
3. Pour wet mix into dry bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Light and Fluffy Pumpkin Pancakes

• 1 1/4 cups all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1/2 teaspoon cinnamon

• 1/2 teaspoon ginger

• 1/2 teaspoon nutmeg

• 1/2 teaspoon salt

• 1 pinch clove

• 1 cup 1% low-fat milk ( can be any kind)

• 6 tablespoons canned pumpkin puree

• 2 tablespoons melted butter

• 1 egg
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1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6. Makes about six 6-inch pancakes.