Danita's Recipe Box

• 1 garlic clove, peeled, smashed
• 1 sprig rosemary
• 3 Tbsp. good-quality honey
• 2 Tbsp. plus 2 tsp. fresh orange juice
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. unsalted butter
• 1/2 tsp. kosher salt, plus more
• 1/2 tsp. freshly ground black pepper
• 1 to 1 1/2 lb. carrots, peeled, halved lengthwise if thick, cut crosswise into 3” pieces
• Finely chopped fresh parsley, for serving

Arrange a rack in upper third of oven; preheat to 425º. In a large skillet over medium-low heat, cook garlic, rosemary, honey, orange juice, oil, butter, salt, and pepper, stirring occasionally, until butter is melted, about 5 minutes (Sauce will have thickened slightly.). Remove from heat; discard garlic and rosemary.

Add carrots to sauce and toss to coat. Transfer carrots to a parchment-lined baking sheet, arranging in a single layer.

Roast carrots, tossing halfway through, until fork-tender, 20 to 23 minutes.

Transfer sheet to a wire rack and let cool 2 to 3 minutes. Top with parsley and a little more salt.

• 8 hot dogs
• 4 slices Cheddar cheese, each cut into 6 strips
• 1 can refrigerated crescent rolls (8 count)

Heat oven to 350 degrees.

Using a sharp paring knife, cut a slit in hot dogs to within 1/2 inch of ends.

For each hot dog, insert 3 strips of cheese into the slit.

Unroll dough and separate into 8 triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

Bake for 12 to 15 minutes or until golden brown.

• 1 can (10 ounces) red enchilada sauce
• 1 can (14.5 ounces) petite diced tomatoes with green chilis
• 1 can (15 ounces) chili beans in mild chili sauce
• 1 can (15 ounces) black beans drained and rinsed
• 1 can (15 ounces) corn drained
• 1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
• 1 package (8 ounces) cream cheese very soft
• 1/2 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 and 1/2 tablespoons chili powder

In a large crockpot, add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.

Add in all of the seasonings. Stir well.

Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)

Remove the chicken from the crockpot and shred in another bowl using two forks.

Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.

Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.

Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.

Based on recipe from chelseasmessyapron.com

• 8 ounces softened cream cheese
• 18 ounce package of Oreo cookies, crushed in food processor (crush the entire cookie – don’t remove the filling!)
• 1 12 oz. package chocolate chips
• 1 tablespoon coconut oil

Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed.  Roll Oreo cookie mix into one-inch balls and place on pan with wax paper. Chill for at least 1 hour in the refrigerator.

Next, melt the chocolate chips and coconut oil.

Then, Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick, and place back on the wax paper until firm.  Store in refrigerator or freezer.

Makes about 3 or 4 dozen Oreo Balls, depending on the size.

• 2 tbsp butter
• 1 cup Farmhouse Crazy Daizy beer
• 2 tsp Dijon mustard
• 1/2 tsp paprika, plus additional for garnish
• 1/8 tsp ground Cayenne pepper
• 1/4 cup heavy whipping cream
• 2 oz cream cheese
• 2 cups shredded cheddar cheese

Combine the butter, beer, mustard, 1/2 tsp of paprika, and cayenne pepper in a medium sauce pan. Bring to a boil and then reduce to a simmer. Allow the mixture to simmer for 15 minutes, stirring occasionally.

Stir in cream cheese, and heavy cream and shredded cheese. Stir until well combined. Return to stove over low heat and simmer for another 5 minutes stirring frequently.

Transfer to a serving dish and top with additional paprika if desired.

Based on recipe from thismomsmenu.com

• 8 Tbsp (1 stick, 4 ounces) unsalted butter
• 1/2 cup Dutch processed cocoa
• 2 ounces bittersweet chocolate, chopped
• 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1 1/2 teaspoons peppermint extract
• 1/2 cup sour cream

Preheat oven and line muffin tin: Preheat oven to 350°F. Prepare a muffin tin by lining it with cupcake liners.

Melt chocolate and butter in double boiler: Use a double boiler or add an inch or two of water to a medium sized saucepan and place a metal bowl over it, bringing the water to a simmer. Add butter (cut into chunks), chocolate, cocoa to the bowl. As the butter and chocolate melt, whisk until the ingredients are well combined and smooth. Remove from heat and let cool to touch.

Whisk dry ingredients: In a small bowl, vigorously whisk together the flour, baking soda, and baking powder.

Beat eggs, salt, sugar, mint extract, then add chocolate mixture: In a large bowl (can use a mixer), beat the eggs. Add the salt, the sugar, the mint extract and beat until well combined. Slowly add in the chocolate butter mixture and beat until combined.

Combine dry and wet ingredients, sour cream: Add in half of the sifted flour mixture, mix to combine. Mix in the sour cream. Mix in the remaining flour mixture.

Bake: Spoon the batter evenly into the lined muffin cups. Place in oven in middle rack. Bake at 350°F for 18-20 minutes, until tops spring back when touched and a toothpick inserted into the center comes out clean.

Cool: Let cool in muffin tin on a rack for 15 minutes. Then gently remove cupcakes from the tin and let cool completely before frosting.

Recipe originally found at simplyrecipes.com

• 12 oz cooked andouille chicken sausage
• spanish rice (8 servings)
• 1 can petite diced tomatoes
• salt
• pepper
• paprika
• garlic powder
• onion powder
• thyme
• cayanne powder
• 1 cup chicken broth
• 1 can black beans (optional)

Cut sausage into bite-sized pieces.  Cook rice according to package directions.  Combine all ingredients and heat until warm.

• 4 chicken breast halves
• salt
• pepper
• poultry seasoning
• minced garlic
• Italian seasoning
• 1 can great northern beans
• 1 can corn
• 1 can carrots
• 4 cups chicken broth
• 1 can cream of celery soup

Cut chicken into bite-sized pieces.  Combine broth and soup.  Add all ingredients to slow cooker.  Slow cook until done.

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

PLACE water and three-fourths of the vegetables in the lined-slow cooker. Reserve 1 tablespoon onion soup mix. Sprinkle remaining onion soup mix over vegetables; stir gently to coat evenly. Sprinkle and rub salt, pepper and thyme over the pot roast. Place pot roast on top of vegetables. Place remaining vegetables around pot roast; sprinkle vegetables with remaining onion soup mix. Place lid on slow cooker.

COOK on LOW for 8 to 9 hours OR on HIGH for 5 to 6 hours, until pot roast is tender.

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

REYNOLDS KITCHENS TIP:If you like, substitute four peeled white potatoes for red potatoes and substitute four whole carrots, peeled and cut in 2 inch pieces for peeled baby carrots.

• 1 Reynolds® Slow Cooker Liner
• 3 cups vegetable juice
• 2 cups hot water
• 1 pound beef for stew, cut in 1-inch cubes
• 8 cups frozen mixed vegetables
• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 1/4 cup ketchup
• 3 tablespoons beef-flavor instant bouillon
• 1/2 teaspoon pepper

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -qt slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

POUR the vegetable juice and water into the slow cooker liner. Add beef, vegetables, ketchup, bouillon and pepper; stir gently. Place lid on slow cooker.

COOK on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours until beef is tender.

CAREFULLY remove lid to allow steam to escape. Serve food directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.