Lucky Charms No-Bake Ice Box Cake

SERVES 12  |  ACTIVE TIME 30 Min  |  TOTAL TIME 8 Hours 30 Min

4 cups Lucky Charms Cereal (marshmallow and cereal mixture)
8 tablespoons unsalted butter, melted
2 cups heavy cream
1/2 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cups marshmallow fluff
2 1/2 cups Lucky Charms marshmallows, divided

Add 4 cups Lucky Charms cereal to the bowl of a food processor. Pulse until the mixture is fine crumbs. Slowly pour melted butter in through the feed tube. Pulse until combined and crumbs are completely moistened.

Pour the crumbs into a 9” pie plate and press mixture onto the bottom and around the sides to form pie crust. Place in the freezer while you prepare the filling.

Whip heavy cream and powdered sugar with an electric mixer, in a tall bowl. Whip until stiff peaks form. (In other words when you turn off the mixer and lift the beaters out of the cream, the cream stand up on the end of the beater). Place the whipped cream in the refrigerator while you prepare the remaining ingredients.

Combine the cream cheese and marshmallow fluff in a large mixing bowl. Beat with an electric mixer until light and fluffy, about 3 minutes. Fold in 1/2 of the whipped cream and 1/2 cup Lucky Charms marshmallows until completely incorporated. Pour into the chilled pie crust. Smooth the filling into an even layer with a spatula. Pour the remaining whipped cream over top or you can pipe it into a decorative look. Sprinkle the 2 cups of remaining marshmallows around the edge of the pie.Freeze for 8 hours or overnight. Transfer to the refrigerator or allow to set at room temperature for 30 minutes before serving. Refrigerate overnight.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

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Crockpot Chicken Fajitas

SERVES 8  |  ACTIVE TIME 5 Min  |  TOTAL TIME 3 Hours 5 Min

3 bell peppers, sliced (I used red, orange and yellow)
1 medium white onion, sliced
2 seeded and deveined jalapenos, diced
1 pint grape tomatoes, halved
2 1/2 - 3 pounds boneless skinless chicken breasts, cut in half (longways)
3 tablespoons homemade taco seasoning (recipe at bottom)
4 garlic cloves, minced
1 lime

Add half of the peppers, onions, jalapenos and tomatoes to the bottom of a 5 quart slow cooker.
Layer chicken on top of vegetables. Sprinkle 1/2 of taco seasoning over chicken breasts and flip them over. Season the other side with the remaining 1/2 of seasoning.

Add garlic and remaining jalapenos on top of chicken. Then add remaining vegetables. Squeeze lime juice over top. Cover and cook on high 3-4 hours or low for 6-8 hours.

Remove chicken from slow cooker and slice into strips. Return to slow cooker and mix with tongs. Allow to simmer in juices for 10 minutes.

You can drain extra liquid from slow cooker or transfer liquid to a saucepan and cook until reduce and use as a sauce on your fajitas.

Serve and enjoy!

DONNA'S NOTES: The longer it cooks the more tender it will become. If you remove it sooner, you will be able to slice it. About 3 hours on high or 6 hours on low. Longer time will yield pulled chicken, which is equally delicious. If that is what you desire, remove chicken from slow cooker after long cook time and shred with 2 forks.

Homemade Taco SeasoningYIELD 3 Tablespoons | Equals 1 store bought packet

1 tablespoon New Mexico chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
2 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon black pepper

Combine seasoning ingredients in a small bowl and use as taco seasoning.
I quadruple this recipe and store it in resealable jars for easy use.

Recipe developed by Donna Elick - The Slow Roasted Italian

Copyright ©2015 The Slow Roasted Italian – All rights reserved.

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Cheesy Sausage Jalapeno Popper Empanadas

SERVES 8 | ACTIVE TIME 15 Min |TOTAL TIME 35 Min

8 ounces cream cheese, softened

1 (5-ounce) package Jones Dairy Farm Fully Cooked Chicken Sausage Patties, diced
1 medium jalapeno, diced

1 large egg, beaten
1 package of puff pastry (2 sheets)
8 ounces Colby Jack cheese, shredded
kosher salt, for sprinkling
cilantro, chopped

Preheat oven to 425°F. Line a baking sheet with aluminum foil and spray with non-stick spray. Set aside.

In a medium bowl combine cream cheese, sausage, and diced jalapeno. Mix until well combined. Set aside. In a small bowl combine 1 egg and a tablespoon of water. Whisk until well combined. Set aside.

Lay 1 sheet of puff pastry on a floured counter top and gently roll it out to about 8 by 8 inches. Use a 4-inch cookie cutter or bowl to cut the pastry into 4-inch rounds. Place the rounds on the baking sheet. Repeat with the second sheet.

Add a scoop of sausage and cheese mixture to the center of the puff pastry and top with Colby Jack cheese, leaving a 1/2-inch border. Pull the sides together to create a half circle and press the edges together to seal, pushing in any escapees that are on the edges.

Use two fingers to create a ruffle crimp around the edges or use a fork to crimp closed. Brush the tops of the empanadas with egg wash and sprinkle with salt.

Bake for 20 to 25 minutes, or until golden brown. Sprinkle with chopped cilantro.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

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