Making Monday: Crock Pot Crack Chicken

     So for today's making Monday recipe, I'm going to share with you all a Crock Pot recipe called "Crack Chicken." We are currently eating Low Carb-High Fat (Or Keto) and are definitely enjoying our favorite foods in a healthier way. This recipe was one we found shared in the Low Carb and Loosing It Original Group Facebook page and we have just adapted to our liking. This is my all-time favorite way to eat chicken right now.

We use...

• 1 whole chicken (or 5 leg quarters)
• 4 oz. cream cheese 
• 1 packet Hidden Valley Ranch Powder (Not the stuff for ranch dip!)
• 1/2 to 1 package of bacon. (You could also do bacon bits if you don't have the time/don't want to fry bacon)

     After you've fried up your bacon (or not) put the chicken in the crock pot first, then slice up the cream cheese and distribute it over the chicken, Take the ranch packet and just shake it evenly over everything, throw in your bacon pieces and cook on high for 6 hours.

     The chicken gets really tender and falls right off the bone. Just make sure to get some of the toppings too!

Making Monday: Chicken and Dumplings

     Happy Making Monday and happy new year everyone! This week, I'm sharing with you how my family makes Chicken and Dumplings.

• 1 Whole Chicken
• Water
• 4-8 cans of biscuits
• salt and pepper to taste

     First, boil your chicken. Make sure to fill the pot up until the chicken is covered, and keep the chicken covered. If you have to add more water throughout, that's fine. Take the chicken out and de-bone it, don't dump the broth, you're going to need it! Put all of your chicken back into your broth and start adding in your biscuits. We usually tear the biscuits into fourths, because we like a lot of biscuits in ours. Continue cooking until the dumplings are cooked in the center. 

     Season with salt and pepper and enjoy!

How do you make your chicken and dumplings? Let me know in the comments!

Making Monday: Cheesy Potato Bacon Soup

     Though the holiday season is over, I thought I'd still occasionally share some recipes with you all. I've been craving potato soup for months now, so today, I'm sharing Crock Pot Cheesy Potato Soup. It's really like a soup-ed baked potato. I cut out the onions and put bacon in the actual soup rather than on top., but it's still really good!

Recipe from Recipes that Crock.

• 6 cups potatoes, peeled and cubed
• ½ c onion, diced
• 32-oz container chicken broth
• 1 c water
• 3 T all-purpose flour
• 1 c milk
• salt and pepper to taste
• 8-oz pkg shredded Cheddar cheese
• Bacon and Green Onions for garnishing. 

Peel and cut your potatoes into cubes
Dice about a half of a small onion until you have ½ cup
Put potatoes and onion in your crock pot
Add your chicken broth and water to your crock pot
Cover and cook on low for 6-7 hours
Mix together your flour, salt, pepper and milk.
Pour mixture into your crock pot and turn the heat to high
Cover and cook for an additional 20-30 minutes
When the soup has thickened, add your cheese and stir together until the cheese melts
Garnish with bacon and green onions

     What kind of soups do you like to make during the colder months? Next week, look out for how my family makes Chicken and Dumplings!

Making Monday: Layered Pumpkin Cheesecake

     This is my absolute favorite treat that I make every year. I've been making this Layered Pumpkin cheesecake for 6 or 7 years now, and everyone loves it. I originally found this recipe in one of the perforated holiday recipe card books at the grocery store, but the online recipe can be found here.

Photo from BettyCrocker.com

Ingredients

Crust
2 cups gingersnap cookie crumbs (about 32)
1/4 cup butter or margarine, melted

Cheesecake
4 packages (8 oz each) cream cheese, softened
1 1/2 cups sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

     1 Heat oven to 300°F. Grease 9-inch springform pan with shortening or cooking spray. Wrap foil around pan to catch drips. In small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 5 minutes.

     2 In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

     3 Stir pumpkin, ginger, cinnamon and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.

     4 Bake 1 hour 25 minutes to 1 hour 30 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

     5 Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.

     6 Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

Making Monday: Two Ingredient Fudge

This week, I'll be sharing how we make our fudge. My personal favorite uses Andes Mints, but we also make milk chocolate, Oreo, peanut butter, and pecan. This is the best fudge that I've had and it's super simple to make.

1-12 oz can of Sweetened condensed milk
3 Cups baking chips of choice
1 tsp. Vanilla (We use Los Cinco Soles Vanilla)

Directions
     You can do this on a double boiler or in the microwave. Put everything in a bowl together and mix until combined. Pour into lined pan and refrigerate until set.

Making Monday: Dipped Gingersnaps

     With the holiday season upon us, I'd like to share a recipe on Mondays leading up to Christmas. This week, I'm sharing my family's favorite gingersnap recipe. This recipe is from Taste of Home magazine and is called Dipped Gingersnaps. (Find the recipe here.) The recipe says it makes about 14 dozen, but we usually only get 7-8 dozen.
    Enjoy!

2 cups sugar
1-1/2 cups canola oil
2 large eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar (for rolling the cookies in)
2 packages (10 to 12 ounces each) white baking chips
1/4 cup shortening.

Directions
     In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.
     Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookie springs back when touched lightly. Remove to wire racks to cool.
In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips; allow excess to drip off. Place on waxed paper; let stand until set.

(Yield: about 14-1/2 dozen. )

Making Monday: Snickerdoodles

Today I'm making snickerdoodles, which I've been craving for ever now! I used the recipe from this blog.

And may I say, They are delicious!

Making Monday

   I haven't done a Making Monday post in a while, all because I usually do my baking on the weekends. I will say, yesterday, Steven and I made Soft Pretzels, which turned out amazing! The hardest part was the wait... they had to rise for a whole 1 hour then cook for 10 min. Can you guess which part was the worst? Yea, you got it, the last 10 minutes. But they were great!

   Tonight, after my mom made delicious chicken spaghetti, I made a 3-layer strawberry shortcake.

   I, personally, don't like the strawberry sauce, so that little back section that you can see through the hole, that's my "section." Everyone else loves the whole shabang so the rest has sauce on it. This cake was so beautiful before I cut into it, then it went flop. But it was moy delicioso! 

   I hope you enjoyed my little Making Monday post, maybe I'll get to write one more often! *^.^*

Making Monday

   This making Monday started off with blue chocolate chip pancakes, sausage, and biscuits. Unfortunately, I didn't take any pictures. Although, dinner was Chicken Fettuccine Alfredo with garlic bread, and Easter themed sugar cookies for dessert! I did get pictures of that! It was very, very delicious!

Making Monday

For this week's Making Monday, I made M&M Cookies with the colorful spring M&Ms. (except for the purple ones, those are being collected for prom) They are the BEST cookies ever! I used the Chocolate Chip Cookie recipe that I always use. Unfortunately, I couldn't find those dear semi-sweet chocolate chips to save my life today! My mom, my boyfriend, and I all looked through every pantry space, and every cabinet in the kitchen and couldn't find them. Oh well, the M&Ms were put to good use!

For the chrochet/knitting portion of Making Monday, my Cotton Candy Cardigan is coming along very well. I finished the back and just started on the first sleeve. I can say, I might just have to keep the FO for this project for myself to wear!!

Making Monday

Today I have been working on my Snowflakes Throw for my mom...

I also made a carrot cake! (Out of a box.. lol) I did do the icing by myself :)

Tomorrow, me and my mom will be off couponing for the first time since January!