I feel weird writing this post because it is currently 70 degrees in Vegas (yes, it’s January – it still blows my mind), but I wanted to share this recipe for hot chocolate because it’s a cozy Valentine’s Day treat, especially when paired with these vanilla creme Peeps and cute “nuts about you” mug – both from Target.
My boyfriend’s mom made this delicious hot chocolate while we were visiting them in Wyoming for Christmas. She had it waiting for us when we got back from snowmobiling and it was much appreciated! After freezing on the mountain, it felt amazing to put on fleece sweats, sit by the fire and sip on this rich hot chocolate while watching the snow fall outside. I have learned that my favorite part of outdoor winter sports is warming up with a warm drink in the lodge afterwards – preferably spiked with Baileys :)
- 1 1/2 cups whipping cream
- 1 14 oz. can sweetened condensed milk
- 6 cups milk
- 1 tsp. vanilla
- 2 cups chocolate chips
- Stir together the whipping cream, milk, vanilla and chocolate chips in a Crock-Pot.
- Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted.
- Stir again, then ladle into mugs. Keep the Crock-Pot on low and stir occasionally to enjoy hot chocolate for hours.
- Stir with a peppermint stick or add crushed peppermint candy
- Top with marshmallows and whipped cream
- Add other flavors, such as butterscotch, gingerbread or caramel
- Substitute white or dark chocolate in the recipe
- Add fresh-brewed coffee or espresso
- Add whipped cream vodka or Baileys
Aloha, quick and easy dinner! This crock pot meal only takes 4 ingredients and hardly any prep time. It reheats well, too, so you can have it for lunch or dinner the next day. I love leftovers :) The chicken is moist and tender, the sauce is flavorful and the pineapple completes this Hawaiian meal. It’s like a luau in your mouth!
- 3 large, frozen chicken breasts
- 1 20 oz. can pineapple chunks, drained
- 1 16.5 oz. bottle Hawaiian-Style Barbecue Sauce from Target (Archer Farms)
- Brown rice
- Place chicken in crock pot and cover with sauce.
- Pour can of drained pineapples on top.
- Cook on low for 4-6 hours.
- About 30 minutes before it’s done, shred chicken and let marinate in sauce so that it will be fully coated.
- Cook rice as directed (I use 90 second microwavable rice).
- Serve chicken, pineapple and sauce over rice. Enjoy!
Crock Pots are so easy to use and results in delicious meals! It’s my favorite way to cook meat because you just throw it in and don’t have to deal with it raw. This recipe is pretty simple and uses ingredients that are most likely already in your kitchen. The sweet and tangy taste combined with the tender chicken makes it a must-try recipe. It smells amazing while cooking, too!
- 4 boneless, skinless chicken breasts (frozen)
- 1/2 cup onion, diced
- 2 cloves garlic, minced (2 cloves = 1 tsp)
- 1/2 cup honey
- 1/4 cup ketchup
- 1/2 cup low-sodium soy sauce
- 2 Tbsp. canola oil
- 1/2 tsp. crushed red pepper flakes
- 1/4 tsp. oyster sauce
- 1/4 tsp. sesame seed oil
- 1/3 cup water
- 5 tsp. cornstarch
- 1/4 cup green onion, thinly sliced (optional)
- Place chicken in Crock Pot.
- In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour in Crock Pot and arrange chicken so that it is covered as much as possible. I also stirred it up about every hour so that it was coated evenly, but it’s probably fine if you leave it cooking while you aren’t around, too. Cook on low for 3-4 hours.
- Remove chicken and place on cutting board. Leave the sauce in the Crock Pot. Shred the chicken into bite-sized pieces.
- In a small bowl, dissolve cornstarch in 1/3 cup water; add to sauce and stir until combined. Cover and cook on high for 5-10 minutes, until slightly thickened.
- Place shredded chicken back in Crock Pot with the sauce for a few more minutes, to soak in more flavor.
- Serve and enjoy! It tastes great over brown rice and sprinkled with green onions.
I love sleeping in and taking my time getting out of bed. This is how my mornings have gone lately: wake up to alarm, snooze, snooze, check Facebook, snooze, check Instagram, check email, think about breakfast, finally get up so I can make it to spin class at the gym. I am taking advantage of the fact that I can do this everyday right now since I haven’t started my new job yet. My boyfriend, on the other hand, gets up around 5:30 for work most days. The least I could do is get up and make breakfast since I don’t have much to do throughout the day, but let’s be real, I’m not going to get up much earlier than nine. Then an idea hit me: crock pot! While he was sleeping the other night and I wasn’t tired enough to go to bed, I decided to make a crock pot meal that would be ready by the time he was up. I’d say it’s a win, win: I get to sleep in while also making him happy! He loved it :)
Here is the recipe for the simple and tasty casserole that I made. It makes a lot, so we have been reheating it in the microwave for breakfast this week and it still tastes great! I used a 4 quart crock pot, so you can adjust the amounts accordingly for different sizes.
- 10 eggs
- 3/4 cup milk
- 1 tsp. salt
- 1 lb. maple sausage, cooked and drained
- 1 red bell pepper, chopped
- 2-3 cups shredded cheese
- 25 oz. frozen hash browns
- Beat the eggs until well blended. Then stir in the milk and salt. Set aside.
- Spray crock pot with cooking spray.
- Layer 1/3 of the hash browns at the bottom of the crock pot.
- Sprinkle on 1/3 of the sausage
- Sprinkle on 1/3 of the red bell pepper
- Top with 1/3 of cheese
- Repeat this layering process two more times, ending with the cheese on top of the third layer.
- Pour the egg mixture over the layers
- Cook on low for 7-8 hours