Laci's Recipes

Hey guys! I wanted to share this Strawberry Pizza recipe with you because it is something I make fairly often. It is a "pizza" because it has layers and a strawberry topping. I got this recipe several years ago from the wife of one of my husband's co-workers. It is really one of my favorite desserts, especially during summer. I LOVE the buttery Pecan Sandie® crust, and the top strawberry jello/vanilla pudding mixture is DELICIOUS. This would make a GREAT treat to make to celebrate the Fourth of July this coming week! You could even throw some blueberries on top to get your festive red, white, and blue!  Strawberry Pizza Servings: 24 Total Time: around 30 minutes Ingredients: Fresh Strawberries Crust: 1 package of Pecan Sandies® 1 stick of melted butter Middle Layer: 1/2 cup of powdered sugar 8 oz. package of cream cheese 1 tub of a whipped topping Top Layer: 1 small box of instant vanilla pudding mix 1 small box of strawberry Jello 

Recipe from: Tasty Servings: 6-8 Prep Time: 10-15 minutes Cook Time: 3-6 hours Ingredients: 4 chicken breasts (If you use frozen like I did, defrost them beforehand) Buns BBQ Sauce: 1 ½ cups ketchup ¾ cup apple cider vinegar ½ cup dark brown sugar (I did not have dark, so I used light brown) 1 teaspoon salt 1 teaspoon pepper 2 teaspoons paprika ¼ teaspoon cayenne 1 teaspoon garlic powder 2 tablespoons Worcestershire sauce Slaw: ¾ cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons sugar Salt, to taste Pepper, to taste 2 cups green cabbage 2 cups red cabbage 1 cup shredded carrots Directions: 1.) Place the chicken breasts in the bottom of the slow cooker. 2.) Cover the chicken with ketchup, apple cider vinegar, brown sugar, salt, pepper, paprika, cayenne, garlic powder, and Worcestershire sauce. Mix well, cover, and cook on HIGH for 3 hours or on LOW for 6 hours. 3.) To make slaw: In a large bowl, whisk

Hey friends! So, I decided to make this because yesterday I had Chick-fil-A® for lunch. I don't eat there very often, but when I do, I like to order myself one of their Frosted Lemonades to go along with my chicken sandwich. I've Googled recipes for recreating the Frosted Lemonade before, and I've always wanted to try making this at home...so I did! I found this recipe, and I must say that to me, it tastes almost EXACTLY like what you get at the restaurant! If you love lemonade, ice cream, and chilly drinks, you'll love this! This drink just screams SUMMERTIME to me, and it is officially summer now, you know?  🍋🍦🍋🍦🍋🍦🍋🍦🍋🍦🍋🍦🍋🍦🍋 Recipe from: The Frugal Girls Servings: 1 Time: 5 minutes Ingredients: 1 1/2 cups of vanilla ice cream 3 tablespoons of frozen lemonade concentrate 2/3 cup of whole milk (I used 2%) Directions: 1.) Add 1/2 cup of ice cream, frozen lemonade concentrate, and milk to blender. Blend thoroughly. 2.) Add remaining ic

Hey y'all! I hope that you've had a good week so far. I've been nursing my poor sick husband back to health these last few days. He's been pretty sick, but thankfully today he started feeling better and is more himself. After taking him to work this morning, I decided to take Butters to the beach. By beach I mean down by the river. We pretty much live next to the Arkansas River, and that's the closest thing around that reminds me of being at the ocean so I like to take Butters down there and let him run and splash around while I pretend that I'm on a beach somewhere in Florida... Anyway, enough daydreaming. Let's talk about this Easy Banana Bread. Sometimes I buy bananas. I tell myself that I will eat one banana every day because it would be good for me. When that inevitably doesn't happen, I end up with a few overripe bananas sitting on my kitchen counter. And this happened last week, so I dug out this recipe that I've made a few times in the pas

Hey guys! Well, I was ambitious and gave this recipe a try the other night. I was skeptical at first, but it turns out that it was DELICIOUS! The husband found this Toasted Tofu Sandwich recipe in ESPN's May issue a few weeks ago and asked me to try it out. This is a recipe that I wouldn't normally make. First of all, tofu. Yes, I've eaten tofu, but I think I've only cooked with it maybe once in my life. Second of all, it's a little more complicated than what I usually go for. So the other day I prepared the ingredients around lunch time and had them in the refrigerator until dinner. I doubled this recipe since I was making a sandwich for each of us. The prep was the hardest part. Once I was ready to actually make the sandwich, it went fast.  All of the ingredients in the original recipe are vegan and gluten free. With a quick Google search I was able to find the recipe on their website if you're interested in looking at it. Because we're not vegan and

I used high heat to cook this, and it turned out fine; however, I think that you could easily achieve the same results just by popping the mixture into the microwave if you're short on time. It may turn out differently if you cook on low heat, but with high heat I feel like I might as well have stuck it in the microwave. It didn't feel like the crock-pot added anything extra special.  Recipe from: "101 Things To Do With A Slow Cooker" Servings: 4-6 Prep Time: 2 minutes Cook Time: 1 hour or 2-3 hours Ingredients: 1 can (20 oz.) of refried beans (I used a 16 oz. can) 1/2 cup of green onion, chopped 1/4 teaspoon of salt 1 1/2 tablespoons of taco seasoning 1 cup of cheddar cheese, shredded I used my 2 quart slow cooker that I've had since college. I love this little guy and use it all of the time! And yes, I still have the original box that it came in... Directions: 1.) Combine all ingredients except cheese in greased 2 - 3 1/2 quart slow cooker