Top 10 Recipes of 2015

As always I kinda fell off the wagon at the end of the year when it came to blogging recipes. Between my none napping baby and trying to actually cook meals I feel like there is so little time but I'm really hoping to get back to it strong at the beginning of the new year...and will probably fall off again by the end! Anyways, here are our top favorites from 2015!

10. Cheesy Bacon Hash Brown Pie

 9. Oven Browned Rice

  

8. Crock Pot Shredded Mexican Chicken

7. Cinnamon Sugar Scones

 

 6. Cajun Grilled Pork Tenderloin

 

 5. Cracker Toffee

 

 4. The Best Chip Dip

 3. Crock Pot Crack Chicken Sandwiches

  

 2. Roasted Vegetable and Feta Orzo

1. Salted Caramel Butter Bars

Cheesy Bacon Hash Brown Pie

I absolutely loved this! Like could eat it once a week loved it.  This recipe was adapted from Completely Delicious.

5 slices bacon (chopped)
3 large eggs
1/2 onion (diced)
1/3 cup milk
3 cups of frozen hash browns (thawed)
2 cups colby jack cheese
salt and pepper
sour cream
chives

Heat oven to 375. Saute the bacon until it is crispy. Remove to a paper towel. Saute the onion in the bacon grease. In a bowl whisk together the eggs, milk, salt and pepper. Stir in the bacon, hash browns, onion and 1 1.2 cups of cheese.   Pour into a greased pie plate and bake 30 - 35 minutes. Remove and serve topped with sour cream and chives.

Crock Pot Chicken Fajitas

These fajitas were so easy to make and absolutely delicious. Even my picky eater was asking for more and that never happens.

3 Chicken Breasts
1 Onion
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 Fajita Seasoning Packet
2 tbsp Lime Juice

Slice the onion and peppers into strips.  Layer half of the vegetables on the bottom of the crock pot.  Top with the chicken breasts. Pour one tablespoon of lime juice over the chicken then season with half of the fajita packet.  Top with the remaining vegetables then lime juice then fajita packet. Cook on low for 6-8 hours. Remove the chicken and slice into strips.

Snickerdoodle Pumpkin Muffins

I got this recipe from Taste of Lizzy T.  It's a super easy pumpkin muffin recipe involving a mix but they turned out wonderfully! Sometimes you just need quick and easy!

1 pkg Krustez Cinnamon Crumb Cake Mix
1 15oz can Pumpkin Puree
1 tsp Pumpkin Spice
1/8 cup Water
1/2 tsp Ground Nutmeg

Heat oven to 350.  Place the muffin liners in the tin.  In a bowl whisk together the cake mix, pumpkin spice and nutmeg. Stir in the pumpkin, water and 1/4 cup of the cinnamon topping. Fill the muffins liner 3/4 of the way with batter. Sprinkle the remaining cinnamon topping evenly on each muffin. Bake for 25 minutes. 

John Legend's Macaroni and Cheese

I have searched and searched for a good macaroni and cheese recipe. I can't tell you how many I have tried over the years and just not been pleased with.  I decided to try John Legend's recipe a few weeks ago and I think I have finally found one that I really really like! It was baked but also creamy.  It was cheesy but not overwhelmingly so. It's so good!

4 tbsps unsalted butter and extra butter for dish
3 cups elbow macaroni
24 oz evaporated milk
1/3 cup milk
2 large eggs
1/2 tsp seasoning salt
1/4 tsp garlic powder
16 oz  sharp grated cheddar cheese
8 oz grated monterey jack
salt and pepper

Heat oven 375. Grease a 9x13 baking dish with butter. Boil elbow pasta in salt water and drain. Return the pasta to the pot and add butter.  Toss the pasta in the butter until it is melted. In a medium mixing bowl whiskt together the evaporated milk, milk and eggs. Stir in the seasoning salt, garlic powder and pepper. In a separate bowl mix together the cheddar cheese and monterey jack cheese. Place 1/3 of the noodles in the bottom of the baking dish, top with 1/3 of the cheese and repeat with the remaining 2 layers. Pour the milk mixture over the pasta and bake for 35-45 minutes. Let sit for 10 minutes before serving.

Crock Pot Ranch Taco Soup

I saw a Ranch Taco Soup recipe online but could never find it again so I created my own! We loved this taco soup and the ranch seasoning just gave it an extra something!

1 lb Ground Beef
1 15oz can Fire Roasted Diced Tomatoes with Garlic
1 28oz can Crushed Tomatoes
1 16oz can Chili Beans
1 15oz can Black Beans
1 15oz can Kidney Beans
1 15oz can Corn
1 cup Water
 Taco Seasoning Package
Ranch Seasoning Package

Brown the ground beef over medium heat. Place in the crock pot then add the remaining ingredients and stir.  Let cook on low for 6-8 hours or high for 3-4 hours.  Top with cheese, sour cream and avocado. 

Broccoli Cheddar Risotto

We love risotto so I was really intrigued  by this recipe! Luckily it was awesome and we will be eating it again for sure! This recipe is adapted from Big Bear's Wife.

3 tbsp butter
1 cup arborio rice
3 cups chicken broth
2 cups sharp cheddar cheese
3 cups chopped broccoli
salt and pepper to taste

Steam the broccoli until tender and set to the side. Melt the butter in the pan. Pour the chicken broth into a pot and heat over low. Add the rice and let cook for 3 minutes. Add 1 cup of chicken broth to the pan and let cook until almost all of the liquid is gone. Add another cup and repeat then add 3 /4 cup and let it cook down.  Once the liquid is almost gone stir in the cheese and add 1/4 cup of chicken broth.  Once the cheese is melted stir in the broccoli and let heat through season with salt and pepper  then serve.

Crock Pot Crack Chicken Sandwiches

I made these for small group one night! Its the easiest recipe with the most delicious outcome! They would be great for tailgating too! This recipe is from Cookies and Cups.

2 lbs boneless skinless chicken breasts
16oz cream cheese
2 (1oz) packages Ranch mix
8oz bacon (cooked and crumbled)

Place the chicken breasts in the bottom of the crock pot. Cube the cream cheese and place on top of the chicken then sprinkle with the ranch seasoning. Cook on low for 6-8 hours or high for 4 hours. Once the chicken is cooked, shred then stir in the crumbled bacon.Let the mixture cook for 15 minutes.  Place on a bun and serve.

Apple Crumb Cake

A few weeks ago we went out to an apple orchard an picked tons and tons of apples! When we returned I just had to try this cake and it was totally worth it! This cake is beyond delicious. This recipe is from Crunchy Creamy Sweet.

Cake:
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 tsp baking powder
3/4 tsp ground cinnamon
1/8 tsp baking soda
1/8 tsp salt
1/4 cup plus 2 tbsp of milk
3/4 tsp pure vanilla extract
1/4 cup plus 2 tsp canola oil
1 large egg
2 or 3 medium apples (peeled, cored and sliced)
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1 tbsp apple cider vinegar

Topping:
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup unsalted butter (melted and cooled)
1 1/2 cup all-purpose flour

Heat oven to 375. Grease an 8inch pan.  Start by making the topping, mix together the light brown sugar, granulated sugar, cinnamon, salt and flour. Pour in the melted butter and mix well. Set to the side. In a medium bowl mix together the sliced apples  2 tablespoons of sugar, 1/2 tsp ground cinnamon and 1 tablespoon of apple cider vinegar. In a large bowl mix together the remaining flour, sugar, cinnamon, baking soda and salt.  In a small bowl whisk together the milk, vanilla extract, canola oil and egg. Stir the wet ingredients into the dry ingredients until they are just mixed. Pour the batter into the bottom of the pan, top with the apples then sprinkle the crumble topping over the apples fully covering them. Bake in the oven for 30-35 minutes. Remove from oven and let cool before cutting.

Cajun Grilled Pork Tenderloin

I got this recipe from my friend Casey.  It was the first thing we cooked on our new grill amd it was awesome! Even my picky eater loved it!

2lb pork tenderloin
3/4 cup frank's hot sauce
1/2 tsp seasoning salt
1/2 tsp black pepper
1 tsp brown sugar
1 tsp cumin

Whisk together all of the marinade ingredients. Pour over the pork tenderloin and let marinate in the refrigerator for 30 minutes. Grill over medium high heat for 8-10 minutes on each side or until the pork tenderloin is cooked through. Let rest for 5 minutes before slicing.