Crockpot Chicken Bowls

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You know what I love most about slow cooking? The entire process of letting all of the ingredients sit together and having the flavors mesh over time. The end result is a balanced tasting meal. Not only that, but the crockpot does all of the work for you. You literally don’t have to do a thing while your meal is cooking.

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The process is similar to that of Fiji water. Their water starts out as a cloud, comes down as rain, is filtered by volcanic rock, collects, and then is bottled for you to enjoy. It’s a lengthy process, but the end result is worth it.

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There isn’t much for you to do in this recipe, you just have to wait. Patience is the key, my friends! Just like fine tasting water, the earth does most of the work for delicious tasting water. All you have to do is wait until the end and bottle it.

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I came up with this recipe because I wanted a delicious tasting Mexican meal without having to separately make all of the toppings. I didn’t want to spend all day in the kitchen cooking the beans, making the beef, and chopping the tomatoes for the salsa. I wanted everything to be done at once and ready to eat at the same time. By choosing to serve the mixture over rice instead of wrapping it in a tortilla, that saved me from messy eating.

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You can find my recipe for these Crockpot Chicken Bowls on Fiji’s website here. You can also get many other Perfection Takes Time Recipes on fijiwater.com.

This is a sponsored post, but the opinions expressed are my own.

Pumpkin Chocolate Chip Oatmeal Cookies

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Sorry guys, I think I’ve skipped Thanksgiving in my home and went straight to Christmas because it looks like a glitter bomb went off in my living room. The Christmas tree is up, the stockings are hung, the fireplace is decorated, and there in tinsel EVERYWHERE. I put everything up when I was home sick and it instantly made me feel better.

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This is the first year that we (my DH and I) actually have a Christmas tree. We were constantly moving from apartment to apartment and never had the storage space for a tree before. We also knew we were eventually coming back to LA from the bay area, so that was one less item that we worried about taking with us. The tree is a skinny one because of our small space, but it just about touches the ceiling. I plug it in every night and stare at how beautiful it truly is. I started collecting ornaments on all of our trips, so it’s a reminder of all of the places we’ve traveled… Our little traveling tree.

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I figured I’d make up for jumping holidays quickly by posting some more pumpkin recipes before we hit Thanksgiving (which, by the way, is only 4 days away!). I still don’t know what cookies I’m baking for Thanksgiving yet. Do you already have your menu together? I’d love to hear what everyone’s making!

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As you can see from the pictures, these cookies didn’t flatten AT ALL. I didn’t press down on them prior to baking, but make sure to do so if you don’t wan’t cookie balls! I didn’t mind, they still tasted great.

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These cookies had a mild/medium pumpkin taste. I thought that the oats went wonderfully with the pumpkin. It’s almost as if it absorbed all of the moisture from the pumpkin puree and locked it in to keep them soft. Recipe from Baking Bites.

Pumpkin Chocolate Chip Oatmeal Cookies

Yield: 2 dozen

Ingredients

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/4 cup butter, room temperature
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 cups quick cooking oatmeal
  • 1 cup chocolate chips

Directions

  1. Preheat oven to 350F.
  2. Cream together the butter and both sugars. Add in the egg, pumpkin, and vanilla.
  3. Gradually stir in the flour, baking powder, baking soda, salt and pumpkin pie spice until just combined.
  4. Working by hand, stir in the oatmeal and chocolate chips.
  5. Drop by rounded tablespoonfuls of the dough onto the baking sheet.
  6. Bake for about 11-13 min.
http://lovintheoven.com/2014/11/pumpkin-chocolate-chip-oatmeal-cookies.html

Crescent Pepperoni Rolls

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Man, I must have been late on getting my flu shot because I woke up yesterday feeling like I ran into a brick wall. I had such a hard time sleeping last night since I couldn’t breathe out of my nose. It’s a wonderful feeling.

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Thank goodness I have two days off before I have to go back to work. Meanwhile, I still have to cook and make food for my DH and myself, so I went with the easiest route possible. Crescent roll ups! These would be wonderful as an after school snack for the kiddos.

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They’re mess-free. You literally prepare them in the same sheet you’re baking them in. Less dishes to do = more time for me to lay lethargically on the couch. You have no idea how much I appreciate that extra time while under the weather.

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Pillsbury always makes the perfect dough. The corners brown and barely crisp, leaving the perfect golden color. The dough itself is flaky, buttery, and soft.

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These are great as is, but the marinara sauce on the side makes it. Who doesn’t like dipping finger food?

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You can also make these for your holiday party appetizers!

Crescent Pepperoni Rolls

Yield: 8 pieces

Ingredients

  • 1 package crescent rolls (I used Pillsbury)
  • 4 pieces string cheese, cut into halves
  • 24 slices pepperoni
  • marinara sauce, for dipping

Directions

  1. Preheat oven to 375 degrees.
  2. Unroll the crescent rolls and lay flat.
  3. At the thicker end of the triangle, place three pieces of pepperoni and half of a string cheese.
  4. Carefully roll the triangles from the thicker end to the skinnier end to create a crescent.
  5. Place on baking sheet and bake for 13 minutes.
  6. Serve straight from the oven with warmed up marinara sauce.
http://lovintheoven.com/2014/11/crescent-pepperoni-rolls.html