Sunday, October 27, 2013

Apple Raisin Oatmeal

One Word….Amazing!
Stove Top One Pot Wonder Oatmeal


Half an apple, chopped with the skin on: I used a gala apple

1 teaspoon butter

1/8 cup raisins: I used raisins, golden raisins and cranberries

1/2 Tablespoon brown sugar 

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 cup water

1/2 cup quick cooking oats

Additional brown sugar and honey for topping.


1. Melt butter in sauce pan. Then place apple and raisins, cook for 2-3 minutes.

2. Add brown sugar, cinnamon and nutmeg, and cook an additional 2-3 minutes until the apples are softened. 

3. Add the 1 cup water and simmer. Then add the oats. Cook for 2-3 minutes. Cover with lid and let all the water to be absorbed. 

4. Top with the additional brown sugar & honey and then enjoy!! 

Dana Rae

Wednesday, October 16, 2013

Crockpot Chicken Taco Chili

This is my 1st crockpot recipe on the blog! 
Very easy & feeds a crowd. Great for a cold weather day & with leftovers there are so many options: enchiladas, tacos, a topping for nachos....the list goes on.


3-4 Boneless Skinless Chicken Breasts
   4-6 servings of Kraft Velveeta Cheese With 2% Milk, diced in large chucks (about 1/4 or more of a 16 oz block)  
1 can Bush's Best Black Beans, Seasoned Recipe  
1 can Bush's Best Kidney Beans, Dark Red
1 can Old El Paso Enchilada Sauce, Green Chile, Medium
1 can Ro-Tel Diced Tomatoes & Green Chiles, Original   
1 can Hunts Tomatoes, Diced, Spicy Red Pepper
1 small can green chilies


1 tsp of each: onion powder, garlic powder, cumin, chili powder, and ancho chili powder
1 Tbsp onion flakes


Place all ingredients in crockpot except for the Velveeta Cheese. I use a  liner inside the crockpot for easy clean up. Cook on low temp for 6-8 hours, or on high temp for 3-4 hours. With an hour or so remaining  place the Velveeta cheese in the crockpot. 

After cooking time, remove chicken breast and shred. I placed the chicken breast in my mixer & used a paddle attachment to shred the chicken. Return chicken to crockpot & enjoy. 

Toppings: sour cream, cheese or avocado. 

You can serve over rice or tortilla chips.

Leftovers can be made into enchiladas or draining off some of the juice & making it into a topping for nachos.


Dana Rae

Monday, January 7, 2013

Cream Cheese Bean Dip

Cream Cheese Bean Dip
This recipe is for an 8x8 pan. 
See bottom for recipe for 9x13


4 ounces packaged cream cheese, softened 
1 can refried bean
1/2 can green chilies
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 tsp Cumin
1/2 Chili Powder
1/2 Ancho Chili Powder
1/2 Cup Cheddar shredded cheese 
1/2 Cup Monterey Jack shredded cheese
*Or any variety of cheese, You need One Cup Total* 


1. Preheat oven to 350 degrees. 
2. Add all ingredients into stand mixer, or use hand mixer, except for the shredded cheese. Mix until smooth. 
3. Spray a 8x8 pan with cooking spray. Spread the mixture evenly on the bottom, and then top with shredded cheese.
4. Bake for 25-30 minutes. Serve with tortilla or corn chips. Makes 4-6 servings 

Ingredients for 9x13:
Serves 12-16

8 ounces packaged cream cheese, softened 
2 cans refried bean
1 can green chilies
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Cumin
1 Chili Powder
1 Ancho Chili Powder
1 Cup Cheddar shredded cheese 
1 Cup Monterey Jack shredded cheese
*Or any variety of cheese, You need Two Cups Total*


Dana Rae 

Monday, October 22, 2012

Spicy Chicken & Veggie Soup

Spicy Chicken & Veggie Soup

2 diced chicken breasts, cooked
1 diced zucchini 
1 diced yellow squash
1 diced red onion 
1-2 cans Rotel
* Or use any type of tomatoes, depending on how spicy you would like the soup, or what you already have *
1 carton (32 oz) Chicken Stock
2 cups water 
* I added water to make it thinner, you can also add another carton of stock *

1 tsp cumin
1 tsp chili powder
1 tsp crushed red pepper
1 tsp ancho chili powder
* Added or take away spices depending on how spicy you would like it * 

Add all ingreidents to CrockPot and cook on low for 4-6 hours, and on high for 2-4 hours. 

Suggested Toppings:
Sliced avocado, cheese, sour cream, salsa, jalapeƱos, or crushed tortilla chips. 


Dana Rae

Sunday, October 21, 2012

Pumpkin Raisin Bars

My mom has had this recipe since 1998. It is from a 
Sun-maid raisin cook book. I added extra walnuts, and raisins. I also added extra cream cheese to the frosting. I love this particular recipe over other Pumpkin Raisin Bars since it has the walnuts and raisins in it. I hope you guys enjoy this! 

Dana Rae

Pumpkin Raisin Bars

Bar Ingredients:

2 C all purpose flour
2 C sugar
2 tsp baking power
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 C oil
4 eggs
1 (15 oz) can of pumpkin
1/4-1/2 C chopped walnuts
* I used 1/4 walnuts *
1/2-3/4 raisins
* I used 3/4 raisins *

Frosting Ingredients:

1 (8 oz) package of soften cream cheese

1 stick soften butter

1 box powdered sugar

1 tsp pure vanilla extract

1 tsp milk

1. Preheat your oven to 350℃
2. Grease 15"x10"x1" baking pan.

3. In a large bowl combine all bar ingredients except walnuts and raisins; beat on low speed until moist. Then beat at a medium speed for 2 minutes. Stir in walnuts and raisins.
4. Bake for 25-30 minutes or until a toothpick in the center comes out clean.
5. Cool completely.

6. Combine all frosting ingredients and beat until smooth. Frost cooled bars.
7. Store leftovers in the refrigerator. Makes 48 bars.
To make a cake use a 13"x9" pan. 
Bake for 40-50 minutes. 


Dana Rae

Sunday, October 14, 2012

Mexican Stuffed Peppers


 4 bell peppers; any color
Wash, clean & remove the seeds and centers out.
1 chicken breast, cook and shredded 
1 can green chiles 
1 box Mexican rice
1 box corn; drained 
1 cup shredded Colby jack Mexican cheese; divided 


1. Preheat oven to 350 degrees.
2. Cook rice according to box directions.
3. Cut peppers in half and clean them out and remove seeds. 
Or you can leave them whole, and cut the tops off, and then clean the peppers out. I have cooked them both ways, and both are good. 
4. With about 5 minutes left on the rice add the chicken, drained corn, and green chiles to the rice. Also add half of the cheese.
5. Place peppers in baking dish, and then fill the peppers with the rice mixture, and top with remaining cheese. 
6. Bake for 25-30 minutes. 

I cut these peppers in half, and used two baking dishes. This serves four, and you can cut the recipe in half. 

*below is the rice and corn I used, however you can use any variety. I used what I had, no shopping for this meal! 

Toppings can include avocados, sour cream, salsa, and jalapeƱos. 


Dana Rae 

Friday, July 27, 2012

Sopapilla Cheesecake


2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter at room temperature
9x13 Baking dish
Non- stick cooking spray 


1. Preheat oven to 350 degrees

2. Spray the baking dish with the cooking spray

3. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

4, Unroll now can of the crescent rolls and press into the bottom of a 9x13 inch baking dish.

5. Dot the cream cheese mixture over the top of the first crescent rolls.

6. Next cover with the remaining piece of crescent dough. 

7. Stir together 1/2 cup of sugar, cinnamon, and butter. 

8. Evenly spread the sugar and cinnamon mixture of the cheesecake.

9. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. 

Remove from the oven cool completely in the pan before cutting into squares.

Serves between 12-18 pieces.


Dana Rae