Tag Archives: recipe

Crockpot Hawaiian Chicken Sandwiches

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Apparently, I’m on a roll with two posts about food in a row. But, this is another recipe you can’t miss!

The flavors of the chicken and pineapple together are divine. Plus, it is an easy meal and you know how I LOVE easy meals, especially ones I can throw into my crockpot. Hopefully, crockpot Hawaiian chicken sandwiches will make their way to your table soon.

Ingredients:

For the chicken:

  • 1 medium onion, chopped
  • 2 Tablespoons butter
  • 1/4 cup flour
  • 2 cups pineapple juice
  • 1 cup brown sugar
  • 4 cloves garlic, minced
  • 3/4 cups ketchup
  • 1 Tablespoon soy sauce
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 3 pounds of chicken breasts

For the coleslaw: 

  • 1 1/3 cups mayonnaise
  • 1/4 cup apple cider vinegar
  • 1/3 cup sugar
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bag of coleslaw salad mix

Don’t forget the sandwich rolls!

Directions:

For the chicken: 

  1. In a large skillet or pan, melt the butter. When melted, add the onions and cook until done.
  2. Then, stir in the flour until a paste is made.
  3. In another bowl, whisk together the pineapple juice, brown sugar, garlic, ketchup, soy sauce, Worcestershire sauce, salt, pepper, onion powder, and ginger.
  4. Combine the mixture with the ingredients in the skillet. Shimmer for five minutes, stirring often. The mixture will start to thicken.
  5. Next, place the chicken into the crockpot. Pour the sauce over the top.
  6. Cover and cook on low for six to eight hours.
  7. When done, remove the chicken and shred. Place back into the crockpot and cook for another 30 minutes.

For the coleslaw:

  1. Stir together mayonnaise, apple cider vinegar, sugar, ground mustard, onion powder, salt, and pepper.
  2. Pour the sauce over the coleslaw mixture. Stir together
  3. Serve on top of the chicken on a sandwich roll.

Enjoy!

xoxo,

Megan

 

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Cheerwine Cupcakes

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This is a favorite recipe for many and a popular one, so I’d thought I would post it again! Plus, is there anything better a cup of ice cold Cheerwine? Don’t know what Cheerwine is?  The beverage is a cherry soft-drink, founded in North Carolina. Trust me, it is a must-try!

This soft-drink has multiple uses, including being made into quick and easy cupcakes!

Ingredients:

Cupcakes:

  • 1 box white cake mix
  • 12 ounces Cheerwine
  • 1/8 teaspoon cherry flavor
  • Maraschino cherries
Frosting: 
  • 4 cups Cheerwine
  • 1 cup butter, softened
  • 2-3 cups of powdered confectioner sugar

Directions:

  1. Preheat oven to 350ºF. Line cupcake pans with liners and set aside
  2. Whisk together cake mix, Cheerwine, and cherry flavor. Pour into prepared pans and bake according to package instructions. Cool completely.
  3. In a saucepan, boil down the Cheerwine until it has reduced to 1/2 cup.
  4. In a mixer, cream butter and 2 cups of powdered sugar on medium speed. Slow speed to low and add Cheerwine reduction. Increase speed to high and beat until light and fluffy, adding additional sugar if needed.
  5. Pipe frosting onto cupcakes and top with maraschino cherries.

Enjoy!

xoxo,

Megan

TBT: Frozen Hot Chocolate

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It is throwback Thursday time with a post from 2017!

I LOVE, LOVE a good cup of hot chocolate, but sometimes I don’t want it hot. I want it….well, cold or more like frozen. Try this recipe the next time you want this chocolatey drink. Works great for summertime, too!

Ingredients: 

  • 3 tbsp sugar
  • 3 tbsp hot cocoa mix
  • 2 tbsp butter
  • 1/3 cups semi-sweet chocolate chips
  • 12 ounces evaporated milk
  • 4 1/2 cups ice
  • Whipped cream
  • Chocolate chips
  • Marshmallows

Directions:

  1. Combine sugar, cocoa mix, and butter in the top of a double boiler. Stir until melted.
  2. Stir in semi-sweet chocolate chips. Mix until mixture is smooth.
  3. Slowly add in 1/2 cup of the evaporated milk and stir until smooth. Cool to room temperature.
  4. Combine chocolate mixture with the remaining evaporated milk and ice in a blender. Blend until smooth.
  5. Pour into frosty glasses and top with whipped cream, marshmallows and chocolate chips,  if desired.

Enjoy!

Xoxo,

Megan

On the 1st Day of Christmas…

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Greetings all!

Many exciting things are happening and I’m so happy to share them with you. As I sit writing this post, there is 14.5″ of snow outside my window. We are on snow day #3 from school and will have snow day #4 tomorrow. There is just something magical and peaceful about snow at Christmastime, don’t you agree? Since I’m snowed in, I’ve had time to plan and think about where I want to take this blog.

  1. If you haven’t noticed, the blog has been designed! I decided it was time for a change and finally landed on a layout I love. There are still a few more edits to make, but overall, the blog is updated and easier to use.
  2. New additions to the blog include a shop! Yes, I’m linking my Teachers Pay Teachers shop to my site for all the hard-working educators. Also, I’m working on a fun Easy shop that will be debuting soon. These shops are the perfect places to get resources for teachers and gifts for you or a loved one.
  3. For the next 12 days, I’ll be bringing you Christmas fun and joy in my 12 Days of Christmas! On our first day, I give to you —– shortbread bites!

Shortbread Bites: 

Ingredients:

1 1/4 c. All-purpose flour
3 tbsp. Powdered sugar
1/4 tsp. salt
1/2 tsp. Vanilla extract
1/2 c. (1 stick) butter, softened
1 tbsp. Red and green sprinkles
Directions:
  1. Preheat oven to 325º. In a food processor or blender, pulse flour, sugar, salt, vanilla, and butter until combined. Move mixture to a large bowl and knead until combined. Add sprinkles and knead.
  2. On waxed paper, roll dough into a thick square. Freeze for about 15 minutes.
  3. Cut dough into 1/2″ squares and place onto a greased baking sheet.
  4. Bake until cookies are golden, 18 to 20 minutes.

Enjoy!

Check back tomorrow for day #2.

xoxo,

Megan

Throwback Thursday, Recipe Style!

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Happy throwback Thursday to one of my favorite recipes: Key Lime Cheesecake with Strawberry Sauce!

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Talk about a yummy recipe that is perfect for all year long!

Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup white sugar
  • 1/2 cup butter, melted
  • 3 – 8oz. packages of cream cheese, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 – 8oz. container sour cream
  • 1 1/2 tsp grated lime rind (lime zest)
  • 1/2 cup Key Lime Juice (recommend Kermit’s Key Lime Shoppe juice; order online only)

Preparation

  1. Preheat oven to 350 degrees.
  2. Stir together first three ingredients and firmly press on the bottom and 1 inch up the sides of a greased 9-inch springform pan.
  3. Bake crust at 350 degrees for 8 minutes; cool completely. Reduce oven to 325 degrees.
  4. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups of sugar, beating till blended. Add eggs, one at a time, beating well after each addition. Stir in sour cream, rind and juice. Pour batter into cooled crust.
  5. Place in 325 degrees oven and bake for 1 hour and 5 minutes; turn the oven off. Partially open the oven door; let stand in oven for 15 minutes. Remove from the oven and immediately run a knife around the edge of pan, releasing the sides.
  6. Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish with strawberry slices, blueberries and lime rind.

Strawberry Sauce

Ingredients

  • 1 1/4 cups fresh strawberries
  • 1/4 cup white sugar
  • 1 1/2 tsp lime rind
  • 1 tsp lemon juice (or more to taste)
  1. Process all ingredients in a food processor until smooth, stopping to scrape down the sides.
  2. *Sauce should be a bit tangy, but not overwhelmingly so.
  3. Drizzle over the top slices of the cheesecake when serving.

Raspberry Sauce (alternate)

Ingredients

  • 1/2 jar seedless raspberry jam
  • 1/2 cup fresh raspberries, halved
  • 1 Tbsp lemon juice
  1. Cook all ingredients over medium heat, stirring constantly so the sauce cooks but doesn’t stick. Once the jam turns into a liquid, remove from heat and cool, then refrigerate. Drizzle over slices of cheesecake when served.

Enjoy!

xoxo,

Megan

Simple Southern Hush Puppies

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SFS_Hush_Puppies-2

Hush puppies – one of my favorite Southern foods! Now, you can make them yourself using this simple recipe!

Ingredients: 

3/4 cup self rising flour
1 cup self rising corn meal (not mix)
1 large egg, lightly beaten
1 small onion, finely minced 
1 pinch garlic powder
1 pinch onion powder
1 pinch old bay seasoning
1 Tbsp sugar
3/4 to 1 cup buttermilk
Canola oil for frying
Directions:
1. In large mixing bowl, mix together flour and cornmeal. Add egg, onion and spices. Add buttermilk and stir with fork just until blended. Mixture should be farily stiff. Add a little bit more buttermilk, if necessary.
2. Heat oil in deep fryer to 375 degrees. Drop dough by teaspoons into hot oil and fry until hush puppies rise to the top and are golden brown. Remove from fryer and drain on paper towels.
Enjoy!
xoxo,
Megan

Cheerwine Cupcakes

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Happy Tuesday! There is nothing more southerner than a cup of ice cold Cheerwine. Don’t know what Cheerwine is?  The beverage is a cherry soft-drink, founded in North Carolina. Trust me, it is a must-try!This soft-drink has multiple uses, including being made into quick and easy cupcakes!

Ingredients:

Cupcakes:

  • 1 box white cake mix
  • 12 ounces Cheerwine
  • 1/8 teaspoon cherry flavor
  • Maraschino cherries
Frosting: 
  • 4 cups Cheerwine
  • 1 cup butter, softened
  • 2-3 cups of powdered confectioner sugar

Directions:

  1. Preheat oven to 350ºF. Line cupcake pans with liners and set aside
  2. Whisk together cake mix, Cheerwine, and cherry flavor. Pour into prepared pans and bake according to package instructions. Cool completely.
  3. In a saucepan, boil down the Cheerwine until it has reduced to 1/2 cup.
  4. In a mixer, cream butter and 2 cups of powdered sugar on medium speed. Slow speed to low and add Cheerwine reduction. Increase speed to high and beat until light and fluffy, adding additional sugar if needed.
  5. Pipe frosting onto cupcakes and top with maraschino cherries.

Enjoy!

xoxo,

Megan

Mini Banana Cream Pies

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I’m crazy about bananas! They are one of my favorite fruits, so this easy and quick mini banana cream pies recipe is one of my favorites!

Ingredients:

1  roll Pillsbury refrigerated sugar cookies
1  box banana cream pudding, prepared according to package directions and chilled
1 banana
Whipped cream for topping

Directions:

1: Roll the sugar cookie dough into little balls. Using a mini-cupcake pan, place one ball in each spot (there should be 24 balls total).

2: Bake according to the directions on the dough package.

3: Once cool, fill up each cup with banana cream pudding and top with whipped cream and a slice of banana, if desired.

Enjoy!

xoxo,

Megan

Yummy Hot Fudge Sauce

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While the weather may be cooling down, I’m still thinking about cold foods, like ice cream! This past weekend, I made this delicious hot fudge sauce for my friends and family. Everyone loved it, so I thought I would share the recipe with you! The yummy hot fudge sauce makes a great topping that’s not just for ice cream and is a great present (hint, hint)!

Ingredients:

1 pinch Salt

1 (6 oz.) bag Semi-sweet Chocolate Chips

1/4 cup Sugar

1/2 cup Brown Sugar

1 tsp. Vanilla Extract

2 Tbsp. Butter

1/2 cup Half & Half

Directions:

Mix all ingredients together in a saucepan. Stir over medium heat until ingredients are melted and hot.

Enjoy!

xoxo,

Megan

Moravian Sugar Cake

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When Winston-Salem, NC is your hometown, you know all about the Moravians and their famous Sugar Cake. The Moravians are a protestant group who originated in the Czech Republic around 1415. 250 years ago, they settled in Winston-Salem’s Wachovia Tract.

Moravian Sugar Cake: 
Ingredients: 
1 medium-size russet potato, peeled and cut into 1-inch pieces
1 envelope active dry yeast
 ½ teaspoon plus 1 sugar
½ cup shortening
¼ cup butter, softened

1 teaspoon salt

2 large eggs, beaten
 3 cups all-purpose flour
1 cup butter, cut into ¼-inch cubes and chilled
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
Directions: 

1. Place the potato in a small saucepan, cover with water and simmer, covered, for 15 minutes or until tender. Drain well, reserving the cooking water. Mash the potato as smooth as possible with a fork, food mill, or ricer.

2. Measure out 1 cup of potatoes into a small bowl and stir in 2 tablespoons of the potato cooking water. Cover and keep warm.

3. Dissolve the yeast and ½ teaspoon sugar in ¼ cup warm potato water; let stand 5 minutes, or until mixture bubbles. Discard any remaining potato cooking water.

4.  Stir together the warm mashed potato, the remaining 1 cup sugar, the shortening, ¼ cup butter, and salt in a large mixing bowl; stir until melted. Stir in the yeast mixture. Cover and let rise in a warm place for 1½ hours, or until spongy.

5. Stir in the eggs and flour to make a dough.Shape the dough into a ball. Place in a greased bowl, turning to grease the top. Cover with a cloth or plastic wrap misted with nonstick spray and let rise in a warm place for 2 hours, or until doubled in bulk.Turn the dough out onto a lightly floured surface; knead 5 minutes or until smooth and elastic.

6. Pat the dough evenly in a greased 9×13-inch baking pan. Cover and let rise in a warm place for 2 hours, or until doubled in bulk.

7. Preheat the oven to 375°. Deeply dimple the surface of the dough with your thumb or the end of a wooden spoon. Tuck a butter cube into each dimple.

8. Stir together the brown sugar and cinnamon in small bowl; sprinkle evenly over the dough and down into the dimples.

9. Bake in center of oven for 20 minutes, or until browned and cooked through. Let cool 5 minutes before serving.

Enjoy!

xoxo,

Megan