Crock Pot Ranch Pork Chops

So yeah, I love my crock pot. You know what else I love? Cassie at Cassie Craves. Of course this awesomeness was found there. This recipe is a keeper!!!!

4-6 pork chops
1 packet dry ranch dressing mix
1 (10oz) can cream of chicken soup

Place pork chops in the crock pot. Mix together the soup and ranch dressing mix. Pour over the pork chops and cook on low for 6 hours or high for 4 hours.

Reese Cup Ice Cream Pie

I a few days before Valentine's Day I sent Gray and email with a list of desserts I thought he would like and told him to pick, this was his choice! I have to say, he made a great decision. I found this recipe over at Kaitlin in the Kitchen. I did make a few minor changes.

1 Chocolate Wafer Crust
8 Reese Cups (chopped into small pieces)
Half a container of Vanilla Ice Cream
2 Heaping Tablespoons Peanut Butter

Place the ice cream in your mixer, add the peanut butter and mix until combined. Add the reese cups and mix until combined. Pour into the wafer crust and place in the freezer for at least 5 hours. To cut, run a sharp knife under hot water, this will help you get a smooth cut. Serve right out of the freezer.

Crock Pot Chicken and Dumplings

Chicken and Dumplings is my ultimate comfort food! I rarely make them because the recipe I normally use is a bit time consuming, amazing but time consuming. When I saw this recipe for them in the crock pot, well I was sold immediately. My crock pot might be my best friend and again it did well for me this time. This recipe is from Moms with Crock Pots.

4 boneless skinless chicken breast
2 tbsp butter
2 cans cream of chicken soup
1 14oz can chicken broth
1 onion (diced)
1/4 tsp black pepper
1 (10 oz) package refrigerated biscuit dough (cut into small pieces)

Place chicken into crock pot. Top with onion then butter then add cream of chicken soup and finally pour chicken broth over. Season with pepper. Cook on low for 5 hours. After 5 hours add the biscuit dough pieces and cook for another hour. Serve right out of the crock pot.

Creamy Mashed Potatoes

Let me start by saying this is a Pioneer Woman recipe. Really, I should just end it right there, shouldn't I? Of course they are great. I did slightly adapt them.

5 pounds Potatoes
3/4 cups Butter
8oz Cream Cheese (Softened)
1/2 cup Milk
1/2 tsp Lawry's Seasoned Salt
1/2 tsp Black Pepper

Peel the potatoes and cut into fourths or sixths. Bring water to a boil, place potatoes in and boil for 30 minutes. Drain potatoes and mash. Add 1/2 cup butter. Add cream cheese. Mash until melted. Stir in seasoning salt and pepper. Pour into a greased dish. Cut the remaining butter into chunks and put on top. Bake at 350 for 20 to 30 minutes.

Taco Ring

I found this recipe on Pinterest and was trying to find a good reason to make it, it makes more than Gray and I could eat alone but when girl's night came around I knew I had the perfect meal! This was good. I mean good good. And it was so easy to prepare. All of us loved it! The recipe is from The Vanilla Tulip.

2 packages of crescent rolls
1 lb ground beef
1 pack of taco seasoning
1 1/2 cups shredded mexican cheese

Heat oven to 350. Brown ground beef, drain and stir in taco seasoning. Place the crescent rolls on a greased, foil covered cookie sheet. Place the crescent rolls in a circle with the smallest edge in the middle. Spoon the ground beef around the crescent roll then top with cheese. Seal the corners over the mixture. Bake for 12 to 14 minutes or until it is golden brown. Serve with sour cream, guac, queso, tomatoes, lettuce, and onion.

BBQ Jack Burgers

These are the "best burgers ever" over at little miss mama. And they are good. Really good. But the best burger ever is a big title for one burger to hold. Gray and I both thought these had awesome flavor and they were so juicy from the cheese and bbq sauce. They are a must try and hey, you might even think they are the best burger ever!

1 lb ground sirloin
1/2 cup Monteray Jack Cheese (shredded)
1/4 cup BBQ sauce
1/4 tsp onion powder
salt and pepper to taste

buns and toppings for the burger

Mix together the beef, cheese, bbq sauce, onion powder, salt and pepper. Be careful not to over mix the meat mixture or it will make it tough. Mold into 4 patties. Grill until done and top with your favorite burger toppings.

Loaded Baked Potato Dip

This is good stuff right here! It's such a fun and different dip! I made this for the super bowl and it for real tastes like a loaded baked potato. The recipe is slightly adapted from Brown Eyed Baker.

16 oz sour cream
3 oz Real Bacon Bits
1 1/2 cups of shredded cheddar cheese
1/4 cup thinly sliced chives

Mix everything together in a mixing bowl. Refrigerate for at least 1 hour before serving. Serve with ruffle potato chips. Will keep for up to 1 week.

Buffalo Chicken Crescents

Gray loves all things buffalo. I was not a huge fan for a while but recently I have started to enjoy it more. And when I find recipes like this it makes both of us happy! These were perfect because they weren't too spicy for me and I used less ranch in the ones I made for him which gave him the kick he loves. This recipe is from Plain Chicken. These will be served again in our house for sure.

8 fully cooked fried chicken fingers (we used the ones from our grocery store deli)
4 slices provolone cheese (cut in half)
1 can crescent rolls
3/4 cup buffalo wing sauce
1/4 cup ranch dressing (plus extra if you want to dip)

Heat oven to 375. Mix together the buffalo sauce and ranch dressing. Separate the crescent rolls into the 8 triangles. Dip chicken fingers into the sauce mixture and place 1 on each crescent roll. Place half a piece of cheese on top and roll up. Continue until all 8 are complete. Place on a greased baking sheet. Bake for 18 to 20 minutes.

Herbed Potatoes and Green Beans

This is a great recipe!!!! I have adapted for our taste some and we love it. I have made it several times now and it's alway delicious. I found it over at Stephanie Cooks, if you have never checked out her blog, you should! She had great recipes!

Cooking spray
12 ounces potatoes (diced)
1/2 pound green beans (trimmed)
Chicken broth (at least 2 cups)
1/2 tsp garlic powder
1/2 tsp onion powder
pinch of Paprika
salt and pepper to taste

Spray a large nonstick skillet (that has a lid) with cooking spray. Place the potatoes in the skillet over medium heat. Flip once they are golden brown and continue cooking until browned on all sides. Pour in enough chicken broth to cover the potatoes, place lid on and cook until the liquid has mostly absorbed. Add more broth until halfway up the potatoes, top with the green beans then add all the spices and re-cover. Once the green beans are steamed remove the lid and up the heat. Cook until the broth has thickened into a sauce. Stir to coat vegetable and serve.

Chicken Club Tacos

I found these over at Better Than Burger. They are so versatile!! We LOVE them. They are great for a quick dinner.

2- 3 Skinless Boneless Chicken Breasts

Tortillas

3/4 cup Italian Dressing

Topping Suggestions:

Bacon

Tomato

Lettuce

Spicy Ranch Dressing

Avocado

Guacamole

Shredded Cheese

Diced Onion

Marinate the chicken in Italian dressing for up to 24 hours. Cut the chicken breast into chunks. Saute over medium heat until chicken is full cooked. Layer with topping on tortillas and serve right away.

Pizza Bites

I made these for New Years Eve and they were gone VERY quickly. Sorry the picture is horrible but there were 2 hungry guys leaning over me waiting for me to say they could eat them. The recipe is from Annie's Eats. I changed it up a bit, just with slicing the pepperoni.

1/2 batch of pizza dough (store bought or homemade)

4 oz mozzarella cheese (cubed into 20ish pieces)

Pepperonis (cut in half)

2 tbsp olive oil

garlic salt

parmesan cheese (the shake kind)

Heat oven to 400. Divide the dough up into small pieces. Stuff each piece with a piece of cheese and 3 or 4 halves of pepperoni. Make sure to seal each piece well by pinching the ends together. Place in a greased baking dish. Continue until your baking dish is full. Brush with olive oil and sprinkle lightly with garlic salt and parmesan cheese. Bake for 20 minutes or until golden brown. Serve warm with pizza sauce for dipping.

Ooey Gooey Caramel Pumpkin Blondies

I had these at my friend Ellen's house over Christmas. And then I fell in love. And I came home and searched the internet high and low until I found the recipe. It's from Lauren's Latest. So I made them for girls night. The girls raved. Oh holy yumminess!

3/4 cup butter (softened)
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 cup pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1 3/4 cup flour
1 tsp baking soda
1/4 tsp salt

For the Ooey Gooey Middle

1/4 cup semi sweet chocolate chips
1 (14 oz) package caramels (unwrapped)
1/4 cup heavy cream

Heat oven to 350. Grease a 9x11 baking dish. In a large mixing bowl cream together the butter and sugar. Stir in the pumpkin, vanilla and eggs until fully combined. Add the remaining ingredients one at a time, splitting up the flour into smaller mounts to make sure it is all incorporated well. Spread 2/3 of the batter into the baking dish. Sprinkle the chocolate chips on top. In a sauce pot combine the caramels and heavy cream. Melt over low heat until smooth. Pour the caramel over the top and spread out but do not let it touch the sides of the dish. Carefully spoon the remaining batter on top and spread as much as possible. It's okay for the caramel to poke through a tiny bit. Bake for 25 minutes or until a tooth pick comes out clean. Cool completely before serving.