Crock Pot Beef Carnitas Tacos

My Mom made these tacos and I fell in love. So yummy!!! Had Quinn and Leesa over for dinner this week and I made them!

So easy!!!! Throw it all in the crock pot for 8 hours!

I took these pics off line cause we dug in and I forgot to take a pic :)

serves 6-8
Ingredients:
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and chopped
for spice rub—
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
for serving—
corn tortillas
avocado slices
cilantro
your favorite salsa
limes
Directions:
Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.
Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.
After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.
To serve, heat your corn tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.
*I left out cilantro and also added lettece, tomato, and cheese

Baked Spaghetti

This is a perfect fall meal. It makes a ton, but it's great as leftovers! You could also just halve the recipe and make it in an 8x8 pan. From Taste of Home

These are the alterations I do:

1-1/2-2 jars of meatless spaghetti sauce

low fat cottage cheese

Ingredients 

• 1 package (16 ounces) spaghetti
• 1 pound ground beef
• 1 medium onion, chopped
• 1 jar (24 ounces) meatless spaghetti sauce
• 1/2 teaspoon seasoned salt
• 2 eggs
• 1/3 cup grated Parmesan cheese
• 5 tablespoons butter, melted
• 2 cups (16 ounces) 4% cottage cheese
• 4 cups (16 ounces) part-skim shredded mozzarella cheese

Directions

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
• In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
• Place half of the spaghetti mixture in a greased 13-in. x 9-in. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
• Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.

Chicken and White Bean Stew

This is one of the best White Chicken Chili recipes I have tasted. It's from Better Homes and Gardens and its for crock pot.

Ingredients
2 pounds skinless, boneless chicken breasts
2 tsp. ground cumin
1/8 tsp. black pepper
1 Tbls. olive oil
2 jars bottled alfredo sauce
1 15 oz. can Great Northern White beans, rinsed and drained
1 cup chicken broth
1/2 cup chopped red onion
1 4 oz. can diced green chile peppers, undrained
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack cheese(optional)

Directions
1. Cut chicken into 1 inch pieces(I do this while still partly frozen). Sprinkle chicken with cumin and black pepper. In a large skillet cook chicken, half at a time in hot oil over medium heat until browned. Place chicken in a 3-1/2 or 4 quart slow cooker. Stir in Alfredo sauce, beans, broth, onion, chile peppers, and garlic.

2. Cover and cook on low heat setting for 4 to 5 hours or on high heat setting for 2 to 2-2 1/2 hours. If desired, sprinkle each serving with cheese and/or parsley.

Coconut Cream Bars with White Chocolate Cookie Crust

These are to die for!!

Cookie Crust
1 cup softened butter
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
2 cups oats
1 tsp. baking soda
1/2 tsp. salt
1 cup flaked coconut
1 cup white chocolate chunks

Filling & Topping
2 packages coconut cream pie pudding mix (3.9 oz.)
3 cups milk
2 cups heavy whipping cream
1/3 cup powdered sugar
1/2 cup coconut

Cookie Crust
In a large mixing bowl, cream together butter and sugars for a few minutes until light and fluffy. Add eggs and vanilla; beat until combined. Add flour, oats, baking soda, and salt. Stir until mixed well. Fold in coconut and white chocolate chunks. Press evenly into a 13xo pan. Bake 15-20 minutes at 350 degrees until lightly golden brown on the edges. Let cool.

Filling and Topping
In a large mixing bowl, beat together pudding and milk. Let chill in refrigerator. In a separate bowl, beat whipping cream until soft peaks form. Stir in powdered sugar. Pour chilled pudding on cookie crust, then top with whipped cream. Sprinkle coconut over the top. Chill until ready to serve.

Super Yummy Raspberry Cheesecake bars

Super Yummy Raspberry Cheesecake Bars

1st place in the LDS Living Dessert Bar Contest

By Vida Lake: San Angelo, Texas

1 pouch sugar cookie mix (17.5 oz)

1/2 cup firm butter

2 packages softened cream cheese (8 oz. each)

1/2 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1 egg 

1 can raspberry pie filling (21 oz.)

Pour dry sugar cookie mix in a large bowl. Cut in butter until mixture is crumbly and coarse. Set aside 

1 1/2 cups of mixture to use later as topping. Spray 13x9 pan with cooking spray and press the rest of mixture flat in the pan. Bake at 350 degrees for 10 minutes.

Beat together cream cheese, sugar, flour, vanilla, and egg in a large bowl. Beat with an electric mixer on medium until smooth. Spread the cream cheese mixture evenly over baked crust. Spread raspberry pie filling evenly over the cream cheese mixture. Take remaining 1 1/2 cups of unbaked crumbs and sprinkle over the top.

Bake 35-40 minutes at 350 degrees or until crumbs on top are a light, golden brown. Let it cool for 30 minutes and then chill in the refrigerator for about 2 hours. When firm, cut into bars.

Enjoy!

Butterscotch Nutella Bars

I love bar cookie recipes for fall. If you love Nutella as much as I do then try this recipe. It took 3rd place in the bar cookie recipe contest featured in the July/August LDS Living Magazine. It is very good! Stay tuned later this week for the 1st place bar cookie recipe!

By Sharon Leigh Painter: Aloha, Oregon

Crust:

2 cups sugar

3 cups flour

1 teaspoon salt 

1 teaspoon baking powder

1 cup softened butter

2 eggs

Filling:

1/2 cup Nutella

1 cup mini marshmallows

1/3 cup butterscotch chips

Crust: Mix sugar, flour, salt, and baking powder together in a bowl. Add butter to the mixture with a pastry blender. When well mixed, add eggs. Stir with spoon and then mix with hands until well incorporated. Reserve 2 cups of this crumbly crust mixture for topping. Press the remainder in a sprayed 13x9 pan and bake 10-13 minutes at 350 degrees until lightly golden on edges

Filling: While the crust is still hot, spoon on Nutella. Sprinkle marshmallows on top, then sprinkle on the butterscotch chips. Dust that with the reserved crust dough. Bake 10-13 minutes until marshmallows and crust are lightly browned.

Beer-Braised Beef Short Ribs

I tried this recipe and it was so good! I served it with a fruit salad, mashed potatoes(we put the left over sauce on the potatoes as gravy), and rolls.
http://www.bhg.com/recipe/beef/beer-braised-beef-short-ribs/