2 T. oil
2 lbs. beef sirloin tips cut into 1 inch pieces
1 can (10 1/2 oz) beef consumme
2 T. soy sauce
1 clove garlic, minced or garlic powder
1/4 tsp. onion salt
2 T. cornstarch
1/4 cup water
4 cups hot cooked rice
Brown meat in oil. Stir in consumme, soy sauce, garlic and onion salt. Heat to boiling. Reduce heat; cover and simmer 1 hour or until meat is tender.
Bleand cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over rice.
Wednesday, January 12, 2011
Tuesday, January 11, 2011
Tortellini Spinach Salad with Balsamic Tomato Vinaigrette
Salad:
20 ounce package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
¼ cup diced red onion
Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil
Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don’t break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.
In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.
20 ounce package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
¼ cup diced red onion
Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil
Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don’t break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.
In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.
Tortilla Soup
4 diced chicken breasts
2 cloves garlic
1 onion
2 T. oil
1- 14 oz. diced tomatoes with green jalepeno chilies
1- 14 oz. Italian style diced tomatoes
2 cups frozen white corn
1 tsp. salt
1 tsp. pepper
1 can chicken broth
2 cans beef broth
1 tsp. worchestershire sauce
1 tsp. cumin
1/2 tsp. chili powder
Saute onion and garlic in oil. Add all ingredients and thicken soup slightly with 2 T. corn starch mixed up with cold water.
Toppings: tortilla chips, avocados, shredded cheese, lime wedges, sour cream, green onion, chopped cilantro
2 cloves garlic
1 onion
2 T. oil
1- 14 oz. diced tomatoes with green jalepeno chilies
1- 14 oz. Italian style diced tomatoes
2 cups frozen white corn
1 tsp. salt
1 tsp. pepper
1 can chicken broth
2 cans beef broth
1 tsp. worchestershire sauce
1 tsp. cumin
1/2 tsp. chili powder
Saute onion and garlic in oil. Add all ingredients and thicken soup slightly with 2 T. corn starch mixed up with cold water.
Toppings: tortilla chips, avocados, shredded cheese, lime wedges, sour cream, green onion, chopped cilantro
Savory Spiral Stuffed Rolls
*Makes 12-16 rolls
1 recipe roll dough (that yields about 12 rolls), I used this recipe using half wheat flour
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham (leftover ham or deli ham works great here)
1 1/2 cups finely chopped broccoli
2 cups shredded cheese (Swiss, Cheddar..options are limitless)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions
Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).
In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.
1 recipe roll dough (that yields about 12 rolls), I used this recipe using half wheat flour
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham (leftover ham or deli ham works great here)
1 1/2 cups finely chopped broccoli
2 cups shredded cheese (Swiss, Cheddar..options are limitless)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions
Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).
In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.
Buttery Peas with Thyme
2 tablespoons butter
1/2 cup yellow onion, finely chopped (about 1/2 medium onion)
2 teaspoons sugar
1/4 teaspoon salt
2 medium garlic cloves, finely minced
3 cups frozen peas
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/4 teaspoon freshly ground black pepper
In a 12-inch nonstick skillet over medium heat, melt the butter and add the onion, sugar and 1/4 teaspoon salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the peas and thyme and cook, stirring often, until the peas are just heated through, about 3 minutes. Season with black pepper (and additional salt if desired) and serve immediately.
From Mels Kitchen Cafe
1/2 cup yellow onion, finely chopped (about 1/2 medium onion)
2 teaspoons sugar
1/4 teaspoon salt
2 medium garlic cloves, finely minced
3 cups frozen peas
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/4 teaspoon freshly ground black pepper
In a 12-inch nonstick skillet over medium heat, melt the butter and add the onion, sugar and 1/4 teaspoon salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the peas and thyme and cook, stirring often, until the peas are just heated through, about 3 minutes. Season with black pepper (and additional salt if desired) and serve immediately.
From Mels Kitchen Cafe
Monday, January 10, 2011
Baked Zucchini Fries
3 medium zucchini, sliced into skinny sticks
2 large egg whites, beaten
1/2 cup whole wheat bread crumbs (we make our own)
2 T grated Parmesan cheese
1/4 tsp dried basil
Pinch of dried oregano
1/4 tsp garlic powder
Salt and pepper, to taste
Preheat oven to 425°. Spray a baking sheet with cooking spray. Set aside.
In a small bowl, beat egg whites with a fork until frothy.
Put the breadcrumbs, basil, oregano, garlic powder and cheese on a plate-I used a pie tin. Mix well.
Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get coated well. Place the sticks on the prepared baking sheet. I did the sticks one by one.
Bake at 425° for about 20 minutes or until golden brown and a little crispy. I turned over the fries half way through. Serve warm. We like to dip ours in marinara sauce.
2 large egg whites, beaten
1/2 cup whole wheat bread crumbs (we make our own)
2 T grated Parmesan cheese
1/4 tsp dried basil
Pinch of dried oregano
1/4 tsp garlic powder
Salt and pepper, to taste
Preheat oven to 425°. Spray a baking sheet with cooking spray. Set aside.
In a small bowl, beat egg whites with a fork until frothy.
Put the breadcrumbs, basil, oregano, garlic powder and cheese on a plate-I used a pie tin. Mix well.
Dip the zucchini sticks in the egg whites and then into the bread crumb mixture, make sure all sides get coated well. Place the sticks on the prepared baking sheet. I did the sticks one by one.
Bake at 425° for about 20 minutes or until golden brown and a little crispy. I turned over the fries half way through. Serve warm. We like to dip ours in marinara sauce.
Homemade Soft Pretzel Bites
Soft Pretzels:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce, recipe below.
Cheddar cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated
For the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.
*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don’t measure. I just guess until the consistency is right.*
Recipe makes a lot of bites-perfect for sharing!
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce, recipe below.
Cheddar cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated
For the cheese sauce:
Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.
*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don’t measure. I just guess until the consistency is right.*
Recipe makes a lot of bites-perfect for sharing!
Better than Anything Cake
Yield: 12 servings
Time: 45 minutes + time to cool completely
1 Devils Food Cake Mix + ingredients to make cake
1 can sweetened condensed milk
1 jar caramel ice cream topping
2 -12 oz. packages skor or heath bits
1 -8 oz container cool whip
1. Bake your cake.
2. When it comes out of the oven use the handle of a wooden spoon to poke holes all over the top of the cake.
3. Drizzle the sweetened condensed milk into the holes. Then drizzle the caramel ice cream topping into the holes.
4. Pour 1 1/2 bags of toffee over the top of the cake.
5. Let the cake cool completely. Spread the cool whip over the cooled cake
6. Pour the rest of the toffe pieces onto the cool whip.
7. Refrigerate leftovers.
Time: 45 minutes + time to cool completely
1 Devils Food Cake Mix + ingredients to make cake
1 can sweetened condensed milk
1 jar caramel ice cream topping
2 -12 oz. packages skor or heath bits
1 -8 oz container cool whip
1. Bake your cake.
2. When it comes out of the oven use the handle of a wooden spoon to poke holes all over the top of the cake.
3. Drizzle the sweetened condensed milk into the holes. Then drizzle the caramel ice cream topping into the holes.
4. Pour 1 1/2 bags of toffee over the top of the cake.
5. Let the cake cool completely. Spread the cool whip over the cooled cake
6. Pour the rest of the toffe pieces onto the cool whip.
7. Refrigerate leftovers.
Soft Gingersnap Cookies with White Chocolate Chunks
Recipe from Two Peas and Their Pod
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks
1 cup granulated sugar-for coating cookie dough balls
1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.
5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.
Makes about 50 cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks
1 cup granulated sugar-for coating cookie dough balls
1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.
5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.
Makes about 50 cookies
PB granola bars
cooking spray
1 egg white
1/2 cup chunky PB
1/3 cup brown sugar
1/4 cup honey
1/2 cup (1 stick) butter, melted
2 cups old fashioned oats
1/4 cup slivered almonds, toasted *see cook's note
1/3 cup mini choc chips
Position rack in the middle of the oven. Preheat to 350*Spray 7x10" baking dish and line with parchment and spray again.
In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the PB, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the choc chips.
Using a rubber spatula, spread mixture into the prepared pan, pressing lightly to form an even layer. Bake until the edge begins to brown, about 15 minutes. Remove from oven and let cool for at least 1 hour. Cut into 1 1/2 inch squares.
Cooks note: to toast almonds, arrange in a single layer on a baking sheet. Bake in preheated 350* oven until lightly browned, about 8 to 10 minutes.
From Giada
1 egg white
1/2 cup chunky PB
1/3 cup brown sugar
1/4 cup honey
1/2 cup (1 stick) butter, melted
2 cups old fashioned oats
1/4 cup slivered almonds, toasted *see cook's note
1/3 cup mini choc chips
Position rack in the middle of the oven. Preheat to 350*Spray 7x10" baking dish and line with parchment and spray again.
In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the PB, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the choc chips.
Using a rubber spatula, spread mixture into the prepared pan, pressing lightly to form an even layer. Bake until the edge begins to brown, about 15 minutes. Remove from oven and let cool for at least 1 hour. Cut into 1 1/2 inch squares.
Cooks note: to toast almonds, arrange in a single layer on a baking sheet. Bake in preheated 350* oven until lightly browned, about 8 to 10 minutes.
From Giada
Peanut Butter Chocolate Chip Cookies (Red-haired Megan)
1 cup PB
3/4 cup butter
3/4 cup sugar
1 1/2 cups brown sugar
1 egg
1/4 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1 1/2 cups flour
1/4 cup water
2 cups oats
1 cup chocolate chips
Bake 350* for 12-15 minutes.
3/4 cup butter
3/4 cup sugar
1 1/2 cups brown sugar
1 egg
1/4 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1 1/2 cups flour
1/4 cup water
2 cups oats
1 cup chocolate chips
Bake 350* for 12-15 minutes.
Thick and Chewy Chocolate Chip Cookie Bars
From Mel's Kitchen Cafe
*Makes a 9X13-inch pan of bars
2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.
*Makes a 9X13-inch pan of bars
2 1/8 cups (10 1/2 ounces) all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
1 cup (7 ounces) light brown sugar
1/2 (3 1/2 ounces) cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)
Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.
Balsamic Chicken Noodle Bowl
From Mel's Kitchen Cafe
*Serves 6-8
*Note: I tweaked this recipe to have a high noodle ratio since I love me a lot of noodles, but if you like a bit less noodles, simply cut down the amount to 12 ounces.*
1 pound linguine
1 red pepper, cut into thin strips
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
½ teaspoons salt
¼ teaspoons ground black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)
2 cups cooked, shredded chicken
1 1/2 cups shredded or cubed mozzarella cheese
½ cup feta cheese
Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.
In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.
While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.
When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.
*Serves 6-8
*Note: I tweaked this recipe to have a high noodle ratio since I love me a lot of noodles, but if you like a bit less noodles, simply cut down the amount to 12 ounces.*
1 pound linguine
1 red pepper, cut into thin strips
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
½ teaspoons salt
¼ teaspoons ground black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoons dried basil (can substitute 1 cup fresh basil)
2 cups cooked, shredded chicken
1 1/2 cups shredded or cubed mozzarella cheese
½ cup feta cheese
Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.
In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.
While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.
When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Serve warm or at room temperature.
BBQ Chicken Pizza
Three chicken breasts or 10-12 chicken tenders, cooked and cubed
1 cup hickory barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 pizza crust
1-2 cups mozzarella cheese
Crumbled bacon
In a saucepan over medium heat, combine cooked chicken, bbq sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust and top with bacon and cheese. Bake for 15-20 minutes at 425.
From Lindsay Ercenbrack
1 cup hickory barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 pizza crust
1-2 cups mozzarella cheese
Crumbled bacon
In a saucepan over medium heat, combine cooked chicken, bbq sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust and top with bacon and cheese. Bake for 15-20 minutes at 425.
From Lindsay Ercenbrack
Fast and Easy Pizza Dough
From Mel's Kitchen Cafe
3 cups flour, more or less
1 tablespoon honey, heaping
1 tablespoon oil, heaping
1 cup warm water
1 tablespoon yeast
1/2 teaspoon garlic salt
Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then put into pan (or use a pizza peel and pizza stone). Top dough with sauce and toppings. If baking in a sheet pan, bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 1 large pizza.
3 cups flour, more or less
1 tablespoon honey, heaping
1 tablespoon oil, heaping
1 cup warm water
1 tablespoon yeast
1/2 teaspoon garlic salt
Preheat oven to 475 degrees. (If using a pizza stone, let stone heat for at least 30 minutes in the oven before baking pizza.) Mix all pizza dough ingredients together, except the flour. Add flour and knead for a bit then put into pan (or use a pizza peel and pizza stone). Top dough with sauce and toppings. If baking in a sheet pan, bake for about 12 minutes (checking often) until crust is browned and cheese is golden and bubbly. If baking on the preheated pizza stone, slide pizza onto stone and bake for about 8 minutes. Makes 1 large pizza.
Eclairs
From Real Mom Kitchen
Pastry
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
In a large saucepan, bring water, butter, and salt to a boil over medium heat. Add flour all at one; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Insert a 3/4-in. round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into strips (about 3 1/2 in. long) 3 in. apart on a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Poke a whole in one end of each pastry with a straw or chopstick, this hole will be used to add the filling; cool.
Filling
1 large box instant vanilla pudding (or can use other flavor if desired)
2 cups heavy whipping cream
In a large bowl, combine pudding and whipping cream. Mix together by hand using a wire whisk. Mix well to ensure a smooth mix. When the pudding starts to set, it is finished and needs to be used immediately. Place filling into a large zip lock bag of pastry bag. Squeeze out extra air and seal the top. If using zip lock bag, cut a hole, to fit into the hole in the pastry, in one corner of the bag. Pipe filling into each pastry shell. (This filling with thicken as you chill the pastries)
Chocolate Glaze
4 squares of semi sweet chocolate or 4 ounces semi sweet chips
3 Tbsp. butter
1 1/2 cup powdered sugar
3 Tbsp. hot water
In a 1 qt. microwave safe dish, cook chocolate and butter in the microwave on high for 1 to 1/2 minutes, stirring after each 30 seconds until melted and smooth. Whisk in powdered sugar and hot water until smooth. (if needed can add more hot water to reach desired consistency, I never do) Using a regular kitchen spoon, use one spoon full of glaze for each pastry. Spoon onto pastry and spread with the back of the spoon. Refrigerate pastries until ready to serve, I chill for at least 1 hour.
Pastry
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
In a large saucepan, bring water, butter, and salt to a boil over medium heat. Add flour all at one; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Insert a 3/4-in. round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into strips (about 3 1/2 in. long) 3 in. apart on a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Poke a whole in one end of each pastry with a straw or chopstick, this hole will be used to add the filling; cool.
Filling
1 large box instant vanilla pudding (or can use other flavor if desired)
2 cups heavy whipping cream
In a large bowl, combine pudding and whipping cream. Mix together by hand using a wire whisk. Mix well to ensure a smooth mix. When the pudding starts to set, it is finished and needs to be used immediately. Place filling into a large zip lock bag of pastry bag. Squeeze out extra air and seal the top. If using zip lock bag, cut a hole, to fit into the hole in the pastry, in one corner of the bag. Pipe filling into each pastry shell. (This filling with thicken as you chill the pastries)
Chocolate Glaze
4 squares of semi sweet chocolate or 4 ounces semi sweet chips
3 Tbsp. butter
1 1/2 cup powdered sugar
3 Tbsp. hot water
In a 1 qt. microwave safe dish, cook chocolate and butter in the microwave on high for 1 to 1/2 minutes, stirring after each 30 seconds until melted and smooth. Whisk in powdered sugar and hot water until smooth. (if needed can add more hot water to reach desired consistency, I never do) Using a regular kitchen spoon, use one spoon full of glaze for each pastry. Spoon onto pastry and spread with the back of the spoon. Refrigerate pastries until ready to serve, I chill for at least 1 hour.
Chocolate Mousse Filled-Cream Puffs
From Real Mom Kitchen
Chocolate Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY’S Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract
1. Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly.
2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Store in the refrigerator while you make the pastry.
Pastry
1/2 cup water
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1/2 cup all-purpose flour
2 eggs
Directions:
1. Heat oven to 400°F. Grease cookie sheet.
2. Combine water, butter and salt in medium saucepan; cook to boiling, stirring until butter melts. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves the side of pan and forms a ball. Remove from heat.
3. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop dough by heaping tablespoons into 6 mounds, 3 inches apart, onto prepared cookie sheet.
4. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to wire rack. Horizontally slice small portion from top of puffs; set tops aside. Remove and discard any soft dough from inside puffs. Cool completely. Fill puffs with the chocolate mousse; replace tops. Refrigerate about 1 hour and sprinkle the top with powdered sugar just before serving.
Makes about 6 puffs.
Chocolate Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY’S Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract
1. Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly.
2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Store in the refrigerator while you make the pastry.
Pastry
1/2 cup water
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1/2 cup all-purpose flour
2 eggs
Directions:
1. Heat oven to 400°F. Grease cookie sheet.
2. Combine water, butter and salt in medium saucepan; cook to boiling, stirring until butter melts. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves the side of pan and forms a ball. Remove from heat.
3. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop dough by heaping tablespoons into 6 mounds, 3 inches apart, onto prepared cookie sheet.
4. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to wire rack. Horizontally slice small portion from top of puffs; set tops aside. Remove and discard any soft dough from inside puffs. Cool completely. Fill puffs with the chocolate mousse; replace tops. Refrigerate about 1 hour and sprinkle the top with powdered sugar just before serving.
Makes about 6 puffs.
Crockpot Steel Cut Oats
Serves 4
1 cup steel cut oats
1/2 cup dried cranberries
1/2 cup raisins
3 1/2 cups water
1/2 tsp salt
Combine all ingredients in small to medium slow cooker. Cook on low for 8 hours. Serve with milk or cream, if desired.
1 cup steel cut oats
1/2 cup dried cranberries
1/2 cup raisins
3 1/2 cups water
1/2 tsp salt
Combine all ingredients in small to medium slow cooker. Cook on low for 8 hours. Serve with milk or cream, if desired.
OVernight Apple Pie Steel Cut Oats
2-4 servings
Ingredients:
1 cup steel cut oats
1 3/4 cups milk
1-2 tablespoons brown sugar
6 ounces all-natural applesauce
3/4 teaspoon cinnamon
3/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt
1 large apple, chopped (about 1 1/2 cups)
1/3 cup pecans, chopped
Directions:
In a nonmetal bowl combine oats, brown sugar, applesauce, cinnamon, nutmeg, cardamom, and salt. Stir in milk; cover and chill for 8 to 24 hours.
To serve, transfer oatmeal mixture to a medium saucepan. Stir in 1 cup of apples, reserving the remaining 1/2 cup for garnish. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until oatmeal is done, adding additional milk if desired and stirring occasionally. Remove from heat. Spoon into 4 bowls; sprinkle with apples and pecans. Serve with additional milk, if desired.
Recipe from Good Life Eats
Ingredients:
1 cup steel cut oats
1 3/4 cups milk
1-2 tablespoons brown sugar
6 ounces all-natural applesauce
3/4 teaspoon cinnamon
3/8 teaspoon nutmeg
1/8 teaspoon cardamom
1/8 teaspoon salt
1 large apple, chopped (about 1 1/2 cups)
1/3 cup pecans, chopped
Directions:
In a nonmetal bowl combine oats, brown sugar, applesauce, cinnamon, nutmeg, cardamom, and salt. Stir in milk; cover and chill for 8 to 24 hours.
To serve, transfer oatmeal mixture to a medium saucepan. Stir in 1 cup of apples, reserving the remaining 1/2 cup for garnish. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until oatmeal is done, adding additional milk if desired and stirring occasionally. Remove from heat. Spoon into 4 bowls; sprinkle with apples and pecans. Serve with additional milk, if desired.
Recipe from Good Life Eats
Pumpkin Bread
Brown Eyed Baker
Yield: Two 8½x4½-inch loaves Prep Time: 10 minutes | Bake Time: 1 hour
3-1/3 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon nutmeg
1 cup vegetable oil
2-2/3 cups granulated sugar
4 eggs
2 cups (15 ounces) canned pumpkin
2/3 cup water
1 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)
1. Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.
2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.
4.Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.
5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.
Yield: Two 8½x4½-inch loaves Prep Time: 10 minutes | Bake Time: 1 hour
3-1/3 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon nutmeg
1 cup vegetable oil
2-2/3 cups granulated sugar
4 eggs
2 cups (15 ounces) canned pumpkin
2/3 cup water
1 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)
1. Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.
2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.
4.Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.
5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.
Quick Vanilla Buttercream Frosting
From Mel's Kitchen Cafe
*Note: you can substitute milk for the heavy cream but the frosting will be missing an element of silky creaminess.
*Makes about 4 cups of frosting
½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract
In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.
*Note: you can substitute milk for the heavy cream but the frosting will be missing an element of silky creaminess.
*Makes about 4 cups of frosting
½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract
In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.
10 Minute Key Lime Pie
1/2 cup lime juice
14 oz sweetened condensed milk
8 oz cool whip
9" graham cracker crust
lime and whipped cream for garnish
In large bowl whisk together lime juice and milk. Fold in cool whip, spoon filling into crust and refrigerate until firm 4-5 hours.
Serves 8
14 oz sweetened condensed milk
8 oz cool whip
9" graham cracker crust
lime and whipped cream for garnish
In large bowl whisk together lime juice and milk. Fold in cool whip, spoon filling into crust and refrigerate until firm 4-5 hours.
Serves 8
Libby's Pumpkin Roll
Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
Directions
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
German Pancakes
3 T. butter
6 eggs
1 cup flour
1 cup milk
1/2 tsp. salt
Place butter in a 10x13" pan. Place in 400* oven until melted about 3 to 5 minutes.
For batter, beat eggs and add flour, milk, and salt until smooth. Pour into pan over butter. Bake 400* for 20 to 25 minutes.
Pineapple Salsa Chicken (Slow Cooker)
From Mel's Kitchen Cafe
*Note: this recipe is so adaptable. I used a can of black beans and a can of white beans because that is what I had in my pantry, but feel free to substitute the type of beans you like or have on hand.
*Serves 6-8
6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, like Great Northern, rinsed and drained
2 cups mild or medium salsa
Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.
*Freezable Option: I freeze the leftovers in freezer-safe ziploc bags and either place the frozen portion in my crockpot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan.
*Note: this recipe is so adaptable. I used a can of black beans and a can of white beans because that is what I had in my pantry, but feel free to substitute the type of beans you like or have on hand.
*Serves 6-8
6 fresh or frozen chicken breasts
1 (20-ounce) can crushed pineapple, drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white beans, like Great Northern, rinsed and drained
2 cups mild or medium salsa
Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.
*Freezable Option: I freeze the leftovers in freezer-safe ziploc bags and either place the frozen portion in my crockpot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan.
Pumpkin Chocolate Chip Cookies
Ingredients
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Directions
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Nutritional Information
Amount Per Serving Calories: 406 | Total Fat: 21.5g | Cholesterol: 18mg
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Directions
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Nutritional Information
Amount Per Serving Calories: 406 | Total Fat: 21.5g | Cholesterol: 18mg
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