I LOVE cooking. It’s not something I really ever share about. But as Logan and I have been talking about the rebrand, we know the business needs to really reflect who we are. And there is a part of me that really enjoys being in the kitchen. It can be making cupcakes, mashed potatoes, any crockpot meal, cookies, or really anything. As I’ve considered how to share this love with you guys, I have decided to create a new blog series! Twice a month I will be sharing anywhere from 1-3 of my favorite recipes. Let me be clear now, these are recipes that anyone can do. I am not some master chef, but I really like making meals and being a homemaker in that way! I have also worked hard on figuring out how to make meals work for just the two of us; this is for all my past brides and soon to be brides who need some recipes to put in their collection for when cooking for the two of them!

Dessert first, always! 🙂

Rolo Cake Mix Bars. Yummy!! I have the worst sweet tooth and I would gobble these up all day long if I could… let’s not talk about calories for this one.

Ingredients:

5oz. evaporated milk
1 box vanilla or french vanilla cake mix
1/4 cup butter melted
40 Rolos- unwrapped and cut in half

Instructions:

Preheat oven to 350 degrees and spray your 9×13 with cooking spray. Keep the spray out because this one is pretty sticky!
Mix the cake mix, evaporated milk, and melted butter with a mixer. I used my KitchenAid with the paddle attachment for this because of how sticky it is. It is going to be thick and sticky.
Split the batter in half. You are going to use half of the batter to press to the bottom of the 9×13 pan. Sometimes my splitting isn’t always perfectly accurate and the base has a little more than the top.
Stick that in the over and back for 8 minutes.
Remove that from the oven and place your Rolos on the base, caramel side down!
Using your cooking spray on your hands, grab the dough and drop it onto the top to “cover” the top.
Bake for 20-24 minutes or until the top is turning golden.
Let them cool and enjoy with some milk!

I’m not the best at taking food pictures! Next time will be better! And we ate them all before I remembered to take a picture of them all cut up in squares..

Found on Pinterest

The second recipe I have to share with you is something I got from the Peterson family. It is SO easy and it’s in the crockpot! We don’t have a creative name for it so it is Peterson Family Mexican Crockpot Chicken. Sometimes, I’m not too creative 🙂

Ingredients:

1 can of corn
1 can of black beans- drained
1 bag of frozen chicken breasts (from a 3lb bag I used four regular sized pieces)
1 jar of salsa
1 8oz cream cheese

Rice & tortilla chips for eating!

Place all of the ingredients into the crockpot, except for the cream cheese, and mix it up. On high it will cook for 4 hours! I will check on the chicken every so often to check when it’s done. When the chicken is cooked through, I put it in my KitchenAid with the paddle attachment to shred it all up because I hate shredding chicken with forks. Once it is all shredded, place it back into the crockpot and mix together again. When it is 30 minutes to serving, cube the cream cheese and stir it all in.

We serve it over Minute Rice and we also eat it with tortilla chips. A full batch can feed about 6-8 people. Because there is only two of us, we use freezer bags to portion out the leftovers to eat another day when I don’t feel like cooking 😉 We also keep a little tupperware of the leftovers in the fridge for the next day.