Category Archives: Recipes by The Dinner Belle

Crockpot Chicken Quesadillas

I know what you’re thinking. How do you make a crispy, golden, delicious chicken quesadilla in a Crockpot? Well, you don’t. I mean, you do, but just the filling. The crispy part comes later! This is one of my favorite, super easy weeknight dinners. It’s also budget-friendly because it uses black beans to stretch the amount of chicken you need:

Super easy Crockpot Chicken Quesadillas- quick and budget-friendly weeknight dinner! Kids love this, and so do the adults!! From


Crockpot Filling 

1 1/2  to 2 lbs boneless skinless chicken (tenders or breasts are fine)
1  (14 oz) can of Rotel (I use mild for the kids)
1  (32 oz.) can of black beans (the big can or two normal 16 oz. ones)
1 tsp chili powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp onion powder
Salt and pepper, to taste

For the Quesadilla

Prepared filling (above)
Shredded Queso cheese or your favorite queso dip
Flour tortillas


Dump everything for the filling into  your crockpot. Cover and cook on low heat for 4 to 6 hours until chicken is falling apart (if you need this to cook while you’re at work all day, use frozen chicken to keep it from getting too done).

When it’s done, take two forks and shred your chicken. This should be very easy to do! Drain the excess liquid (keep a little for flavor). Check your seasoning and adjust, as needed.

It will look like this:

IMG_7133 Now, for the quesadilla making.

Heat a frying pan over medium heat. Rub butter across the bottom to coat. Lay your flour tortilla in the pan.


Add your cheese to half of the tortilla.  If you’re using a queso dip instead of shredded cheese (our country grocery store doesn’t have block queso, so I do this sometimes) keep it in the center of your tortilla so it doesn’t run out. Top with your filling.


Fold over.


Flip it once the first side is brown. It should look like this when it’s ready.


Eat it!! Serve with salsa, sour cream, fresh cilantro (<— do it) or whatever else you like. Enjoy!


Not Quite

My kids like Pop-Tarts. A lot. When we realized that Knox had a soy allergy, our selection of me-approved convenience foods was slashed down to a minuscule selection. I prefer to give my kids whole (unprocessed) foods, but adding extreme pickiness to an allergy doesn’t help matters. We discovered the Nature’s Path Organic Toaster Pastry, which saves the day most days. Knox is an addict. He could eat a box a day if I would let him (I don’t).

Now, if I had all the time in the world, I’d just make all of Knox and Brody’s food from scratch. However, with a full time job and a family to tend to, that’s just not the case. Also, when I try to substitute Knox’s favorites with homemade versions, he tends to rebel. For example, when I try to knock-off Chick-fil-a and make him homemade nuggets (complete with homemade bread crumbs… oh yes I did). He turns up his cute little nose. Even when I say “Knox, it’s Chick-fil-A!” To which my snarky four year-old gourmand replies “You NOT Chick-fil-a.” Burn.

I do try to bake a breakfast food at least once a week, so they can eat on it throughout the week. Generally, they’re a big fan of home-baked items like pound cake and muffins. This weekend, I got brave and attempted some homemade Pop-Tarts. I read through a bunch of recipes, collected ideas and made up my own:

Crust= Martha Stewart’s pie crust

Filling= 2 cups chopped strawberries, 1/2 cup sugar, cooked down over medium low heat for 30 minutes

Icing= 1 cup powdered sugar, smidge of vanilla and 1 tablespoon of milk.

Sprinkles= sprinkles… I’m not that talented

Y’all. There was measuring. Chopping. Pastry blending. Rolling. Flouring. Sweating. Bleeding (<– not really). Baking. Icing. Sprinkling.


In short, it was a process.

10524721_701124073275128_1393863030918239242_n Easy homemade Pop-Tarts from mycoffeeiscold.comI was so proud of my cute little Pop-Tarts! I mean, seriously, they’re really cute.

Trevor and Brody, my dear, sweet boys, loved them. As I expected them to. Brody was beside himself knowing there were Pop-Tarts being created in the vicinity and was practically in tears by the time they were done just because HE NEEDED ONE SO BADLY.

10562979_701144983273037_9150796070698455169_nAnd Knox? When offered one by his father who said “Here Knox, look! A Pop-Tart!”, Knox covered his mouth and replied “Not quite.”

10563006_701145029939699_6576521310804058049_nThere’s just no pleasing some people.


Southern Peach Pie with Streusel Topping

Happy Tuesday, friends! Well, here in SC it’s blazing hot and the late peach crop is finally rolling in. My absolute favorite peach recipe is my mom’s peach pie. It’s seriously incredible- and to make it even more crazy good, it’s covered in a crumbly streusel topping. Yes, please, I’ll have some of that. It’s pretty much a necessity in life for you to have and make this recipe- you’ll thank me later!

Southern peach pie with a streusel topping- easy and SO delicious!! From

Southern Streusel Peach Pie

1 Pie Crust (homemade or store-bought)
4 cups peaches (peeled and sliced)
1/4 cup sugar
1 egg
2 tbl whipping cream

For the Streusel Topping

1 cup flour
1 cup brown sugar
1/2 cup butter (1 stick)

1) Put peaches in a bowl and sprinkle with sugar.

Southern peach pie with a streusel topping- easy and SO delicious!! From
2) Beat egg and cream together, then pour over peaches. Stir it up.

Southern peach pie with a streusel topping- easy and SO delicious!! From
3) Pour peach mixture into your prepared pie crust.

Southern peach pie with a streusel topping- easy and SO delicious!! From
4) Mix streusel ingredients in medium bowl. Mix with pastry blender (or two forks, if you don’t have one… you really should get one, though- they’re awesome) until mixture is crumbly.

Southern peach pie with a streusel topping- easy and SO delicious!! From peach pie with a streusel topping- easy and SO delicious!! From
5) Sprinkle streusel over pie. Really pack it in there… don’t be shy! Take it all the way to the edge of the crust, too. Trust me. You’ll like it.

Southern peach pie with a streusel topping- easy and SO delicious!! From

Southern peach pie with a streusel topping- easy and SO delicious!! From

6) Bake at 425 degrees for 25 to 35 minutes. Check it after 25 minutes and add time, if necessary. Mine needed 35 minutes to get fully brown.

Southern peach pie with a streusel topping- easy and SO delicious!! From

Let pie cool, then refrigerate. Best served cold (in my opinion!). Sometimes, this pie can get very juicy (depending on ripeness of peaches), and it’s okay to pour off some of the juice if it makes its way up to the top. Trust me when I tell you that you NEED this pie in your life! Enjoy it!


Linking up with:

Lamberts LatelyI Should Be Mopping the FloorSkip to My Lou, Craft-o-Maniac

Homemade, Three Ingredient, 15 minute Cranberry Sauce

Did you know that cranberry sauce is the easiest thing ever to make? No, for real. If you can boil water, you can make this, and you’ll impress your family and friends with your culinary prowess. I love cranberry sauce, but I’ve always purchased/ eaten the canned variety. In my ever-expanding quest to eat whole foods and make everything from scratch, I decided to study up on cranberry sauce-making before Thanksgiving and Christmas this (or last, I guess) year. I perused the internet, got a general feel for the process, then made my own recipe. So here it is, the recipe that has already converted the cranberry sauce-haters in my family into cranberry sauce-lovers (my own husband, included).

cranberry sauce


1 12-ounce bag of fresh cranberries (from the produce section)
1 cup sugar
1 cup orange juice (whatever variety you prefer)

1) Add all three ingredients into a sauce pan over medium-high heat and bring to a boil.



*Be careful because it WILL boil over if you don’t watch it!

2) Once it boils, stir it and reduce the heat. The cranberries will “pop” and their skins will burst like this:


3) Simmer over low heat for 15 minutes.


4) Let cool. Refrigerate until cold, then serve.

You can prep this the day before your event or dinner, and it works perfectly. It stiffens up but doesn’t congeal- you still have chunks of soft cranberry. If you wanted to, you could definitely strain this before serving it, but I didn’t find it necessary because I liked the texture. The citrus gives this such a fresh taste, and it will make you a cranberry sauce fan, I promise! Enjoy!

Apple Doughnut Muffins

In my never-ending quest to gain weight (that’s a joke, guys), I have created a rather delicious breakfast option for our family. I grew up eating a wonderfully unhealthy concoction known as “French Breakfast Puffs” (aka muffins dipped in butter and rolled around in sugar), which my entire family loved. I still make these frequently, but I wanted to do a little something extra to them. My mom used to make “Apple Doughnuts” when I was little, too, but I couldn’t find the recipe, so I made one up by tweaking my recipe for Breakfast Puffs.

These are DELICIOUS, and you can even pretend that they’re healthy because they have grated apple in them, and we’ll just ignore the fact that they’re coated in sugar and butter, okay? Okay, good. These are a wonderfully moist, dense muffins, and they’re just as good zapped in the microwave for 20 seconds the next morning as they are right out of the oven.


Dry ingredients:
1 3/4 cups all-purpose flour
1/2 cup sugar
1 3/4 tsp baking powder
1/4 tsp nutmeg
1/8 tsp salt

Wet ingredients:
1 egg
1/2 cup milk
1/3 cup melted butter
1 apple (peeled, cored and grated)

For the coating:
2 tablespoons melted butter
1/4 cup sugar
1/2 tsp cinnamon

1) Add the first five dry ingredients together in a mixing bowl, stir to combine and set aside.
2) In a small bowl, whisk the egg into the milk. Once combined, slowly pour the egg mixture into your melted butter while whisking rapidly. This allows the egg to be incorporated into the warm butter without cooking it.
3) Pour your wet mixture into your dry and stir just until totally combined. It will be lumpy.
4) Add your grated apple and stir until incorporated- it will be even lumpier.
5) Drop batter into a greased (or lined with paper muffin cups) muffin tin. Fill cups 3/4 full with batter.
6) Bake at 350 for 25-27 minutes, or until tops just begin to brown and a toothpick comes out clean.
7) While the muffins bake, combine your sugar and cinnamon for the coating. You can do this in a ziploc bag or on a plate.
8- When muffins are done, let cool for just long enough to be able to handle them. They should still be warm.
9) Brush tops of muffin with melted butter… you can also dip the whole muffin into melted butter, but I was trying to be a *little* bit better, calorie-wise!
10) Roll buttered muffin into the cinnamon sugar mixture. The heat from the muffin will allow the sugar to stick to the sides and bottom, if you choose not to butter those.
11) Serve warm and EAT!

I hope you guys will try and enjoy these as much as my family does! These are a BIG kid-pleaser!

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