Fun Home Things

Easy Crafts and Recipes for Your Home

{Crock Pot} Cilantro-Lime Fish Tacos

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Crock Pot recipes are great around the holidays, especially if you have a lot of company coming over. I love making this fish taco recipe–it’s not what you might expect at a holiday gathering but it tastes great and always goes over well.

Cooking fish in a slow cooker is so easy. The fillets go in frozen and the rest of the ingredients are just added on top. Nothing to pre-cook or prepare, just cook for 4 hours and they’re done. Here’s what you need:



Ingredients

6 fish fillets, frozen (Cod and Salmon are my favorite, originally I used Tilapia)
1 lg. can Rotel, drained
1/2 tsp. minced garlic
1 1/2 Tbsp dried cilantro or 1/4 c fresh chopped cilantro
2 Tbsp lime juice
salt to taste
Soft taco shells

Directions

Place frozen fillets in the bottom of the Crock Pot.

 

Cover with Rotel, garlic, cilantro, lime juice, and salt.

 

Cook on low for 4 hours. Flake the fish with a fork and mix well with the other ingredients. Spoon into soft taco shells.

 

Wasn’t that easy? For more Crock Pot recipes, check out the Crock Pot page.

I’m linking up at some of these great parties and Savvy Southern Style, Debbiedoos, Between Naps on the Porch

Miss Kay’s Banana Pudding

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miss-kays-banana-pudding

If you’re a Duck Dynasty fan, then I know you love Miss Kay and all the wonderful things she cooks up. If you don’t know about Duck Dynasty, the show follows the Robertson family of West Monroe, Louisiana. They started and still run Duck Commander and have made millions selling handmade duck calls. What makes the Robertsons so unique is that despite their success, they are still very family-oriented and open about their Christian faith. There’s no drama or cussing on the show, they’re just good, hard-working, hilarious people who are really fun to watch.

Anyway, as soon as I heard about Miss Kay’s banana pudding on one of the episodes, I knew I was going to have to try it. The verdict–awesome! I’m sticking with this recipe. Here’s what you need:

Ingredients

2 sticks of butter
2 c. sugar
1 tsp. salt
3/4 c. all-purpose flour
1-12 oz can of evaporated milk
3/4 c. milk
6 egg yolks
1 tsp. vanilla extract
1 bag vanilla wafers
2 bananas, sliced

Directions

In a large double boiler melt the butter over med-low heat. (FYI–My stove cooks hot so you may need to turn the heat up on yours.)

Add the sugar, salt, flour, evaporated milk and regular milk. Stir with a whisk.

Add the egg yolks to the mixture, constantly stirring until thick. (Note–it took me about 30 minutes of stirring for it to thicken.) Add the vanilla extract.

Place the vanilla wafers and bananas into a 9″ x 13″ Pyrex dish. Pour in mixture.

Chill before serving.

Recipe source: http://www.aetv.com/duck-dynasty/recipes/

I’m linking up at some of these great parties and Savvy Southern Style, Debbiedoos, Between Naps on the Porch

Thanksgiving Side Dishes: Crock Pot Baked Apples

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crock-pot-baked-apples

My Aunt Diane’s Crock Pot baked apples are always awesome so you can imagine how excited I was when she gave me her recipe. Yum! The recipe calls for Granny Smith apples which is what I used for this batch. But if you’re looking for something sweeter, Fuji apples work too. Just adjust the cook time down to 4 hours.

Ingredients

3 lbs Granny Smith apples (about 6 apples)
1 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp cornstarch
1/2 c. granulated sugar
1/2 c. brown sugar
2 Tbsp. butter, cut into small cubes

Directions

1.) Peel and core apples and place them in the bottom of the Crock Pot.

 

2.) Add sugar, brown sugar, cinnamon, nutmeg and corn starch.
3.) Stir completely and dot with butter.
4.) Cover, leaving slightly cracked to allow steam to escape. This keeps the apples from getting too mushy.
5.) Cook on low for 6 hours, stirring about halfway through. Serve as a side or as a dessert with ice cream.
Serves: 6

15 {Yummy} Halloween Treats

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I hope you’re not trying to lose weight because I have found some delicious Halloween treats that you are going to LOVE. I have included the link under each picture so that you can see the full recipe at each blogger’s site. Don’t forget to leave them a kind comment about their fabulous work. Enjoy!

Black Widow Spider Bites by Mom On Timeout

Candy Corn Gooey Cake Bars by Inside Bru Crew Life


Halloween Caramel Corn by Be Different Act Normal
Pumpkin Pie Bars by The Farm Girl Recipes
Creepy Crawly Fossil Cookies by Katie Did It
Apple Crisp Stuffed Apples by Cheerios and Lattes
Autumn Party Mix by Growing in Grace
Candy Corn Cream Cookie Bars by Wine and Glue

Jack Skellington Cake Pops by Pint Sized Baker
Boo Spiderweb Cookies by Lizy B Bakes

Mini Pumpkin Cheesecakes by Stephen and Nat

Oreo Trufflle Ghosts by Busy Mom’s Helper
Pumpkin Spice Krispie Treats by Home Grown Beanes
Candy Corn Cookies by Cupcake-n-Bake
Witch’s Cauldron Candy by Hoopla Palooza

{Crock Pot} Cream Cheese Chicken Chili

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Cream Cheese Chicken Chili Fun Home Things

*Scroll down to the bottom for freezer to Crock Pot directions. 

This recipe came from Rita’s Recipes and it is a winner! My family loves it and it’s so simple–throw all the ingredients in the Crock Pot, cook on low for 7-8 hours and you’re done.  Here’s what you need:

Ingredients


2 chicken breasts, frozen
1 can Rotel tomatoes
1 can whole kernel corn, undrained
1 can black beans, drained and rinsed
1 pkg Ranch dressing dry mix
1 tsp cumin (original recipe 1 Tbsp)
1/2 tsp chili powder (original recipe 1 tsp)
1 tsp onion powder
1- 8 oz pkg cream cheese

Directions

1.) Place frozen chicken on the bottom of the Crock Pot. Cover with Rotel, black beans, corn and spices. Top with cream cheese.

2.) Cook on low for 7-8 hours or on high for 4 hours, stirring once to blend cream cheese.

3.) Shred chicken and serve as is or over rice.

Cream Cheese Chicken Chili Fun Home Things

 

 

Freezer to Crock Pot Directions


1. Place all ingredients in a gallon freezer bag, including cream cheese and freeze.

2. When you’re ready to cook it, just empty frozen ingredients into the Crock Pot and cook on low for 7-8 hours.

 

For more Crock Pot recipes, check out the Crock Pot page!

Peach Jam

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I have a confession to make. This is actually batch #2 because the first one was not very good. At all. Even though I got the recipe from the Sure Jell box, it was just way too firm and way too sweet. So I tried again, this time with less sugar. Success!

Ingredients

3 1/2 lbs peeled and pitted peaches, (4 cups chopped)*
4 c. sugar
1 pkg Sure Jell
2 Tbsp lemon juice

*I crushed 2 cups and chopped 2 cups

Directions

1. Prepare canning equipment and pre-measure all ingredients.

2. In pot, combine peaches and lemon juice. Whisk in pectin and bring to a boil, stirring frequently.

3. Add sugar and return to boil. Boil constantly for one minute.

4. Remove from heat and skim foam.

5. Ladle jam into half pint jars and remove air bubbles with a knife. Yields 5-6 jars.

6. Wipe rim with a damp cloth or paper towel. Place lids on jars and tighten rings (finger tight).

7. Process for 10 minutes in hot water bath canner.

8. Remove from canner (carefully) and place on a towel. You should hear the lids ‘pop’ indicating a proper seal. If lids do not seal, reprocess with a new lid.

Enjoy! Properly sealed jam can be stored for up to a year, just remember to refrigerate after opening.

Two-Step Garlic Cream Sauce for Green Beans

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This cream sauce is great over just about any vegetable, but I like it best with green beans. It’s also a breeze to make–four ingredients, two steps and you’re done.

Ingredients

2 Tbsp minced garlic
2 Tbsp butter or margarine
3/4 c. milk
1 brick cream cheese
Optional–salt and pepper to taste

Directions

1. Saute garlic in butter for one minute on med-low heat.

2. Stir in milk and cream cheese and continue stirring until smooth.

Serve warm over green beans.

Wasn’t that easy?

Sweet Potato Pie

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My daughter and I had a good time making this one. Not only do I love sweet potato pie but I love that she is so interested in learning how to cook. And she’s only four!
One of the cool things is that this entire recipe is hand mixed. The other is the streusel topping. It really makes the pie, giving it a little more texture and bringing out the spices and sweet potatoes. Give it a shot and let me know what you think.
Ingredients
1 large can sweet potatoes or yams
1/4 c. butter, softened
1/2 c. brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 eggs, slightly beaten
1 c. half and half
Pillsbury refrigerated pie crust
Streusel Ingredients
1/4 c. flour
1/4 c. brown sugar
1/8 tsp. cinnamon
1/8 tsp. nutmeg
2 Tbsp butter
Directions
Hand mix sweet potatoes and butter, mashing sweet potatoes into smaller chunks as you go.

Add brown sugar, cinnamon, nutmeg and ginger.

Stir in eggs and half and half.

 

 

Pour filling into a 9 inch pie shell.

Bake at 350 degrees for 30 minutes. While the pie is baking, make the streusel topping by combining the ingredients and mixing until it resembles crumbs. (I like to leave some larger chunks in mine)

 

Remove pie from oven and sprinkle with streusel topping. Continue baking for 20 minutes.

 

Serve with vanilla ice cream or whipped topping.

Summer Wine Jelly

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Making wine jelly is a great way to enjoy your favorite summer wine all year long. I chose my local favorite, Peach Berry by Purple Toad Winery for this batch. It was perfect–a sweet blend of strawberry and peach with a little kick at the end.  This jelly is a great topping for crackers and cream cheese or you can spread it on a biscuit or toast.

Ingredients
1 bottle of wine (750 ml)
1/2 c. lemon juice
1 box Sure-Jell
4 cups sugar (add 1/2 cup for dry wine)

Directions
1. Pre-measure all ingredients and prepare your supplies.
2. Sterilize jars in dishwasher on “sanitize” setting. Leave in the dishwasher until you are ready to fill them.
3. Place lids in saucepan of water. Heat and  let simmer until ready to use.

4. Fill canner with water–enough to cover jars plus an additional one inch.

5. In a pot, mix together wine, lemon juice and pectin. Bring to boil.

6. Add sugar all at once, mix well and remove from heat. Spoon off foam.

7. Ladle into jars using a funnel, leaving 1/4″ head space. Wipe rims with a damp paper towel, secure lid and tighten ring (but not too tight).

8.  Process for 5 minutes. Process time begins when water is at a full boil.

9. Remove and place on a towel. You should hear the lids “pop” which means they have sealed. If they don’t seal, reprocess with a new lid.

10. Let cool for 24 hours. Refrigerate and eat or store for up to 1 year.

Peach Berry Wine Jelly

For a video tutorial on making wine jelly, check out the Make and Take Gals, they’re one of my favorites!

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Summer Garden Recipes: Vegetarian Zucchini Bake

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This is my version of a Paula Deen recipe and let me tell you, it has become a family favorite at the Drane house. Packed with flavor but not too heavy, this is a great way to use up all that zucchini from your garden.


Ingredients
4 Tbsp butter
1 yellow onion, chopped
1 green pepper, chopped
1/4 tsp salt
6 oz. can tomato paste
3-4 zucchinis, trimmed and cubed
1 c. shredded mozzarella cheese
8 oz. sliced mushrooms

2 Tbsp Italian seasoning
3/4 c. water

Directions
1. Preheat oven to 350 degrees
2. Saute onion and green peppers with butter for 5 minutes

3. Stir in mushrooms, salt and seasoning.

4. Remove from heat and add tomato paste and water, stirring until dissolved.
5. Stir in zucchini and transfer to small casserole dish. Top with cheese.

6. Bake for 35-40 minutes and serve.

Alternate version: If you’re not a vegetarian or just want to add a little kick to this dish, try adding 1/2 pkg mini pepperoni.