Super Simple Pumpkin Chocolate Chip Cookies

1 boxed spice cake mix
1 small can (15 ounces/425 g) pureed pumpkin (not pumpkin-pie filling)
1 bag (12 ounces/340 g) semisweet chocolate chips, regular- or mini-sized

Preheat the oven to 325˚F (163˚C).

Pour the cake mix into a large mixing bowl. Add the pumpkin, and mix until the two ingredients are combined.

Stir in the chocolate chips.

Use a teaspoon to scoop a spoonful of batter. Use your finger to drop the batter onto a cookie sheet.

Bake the cookies for 20 minutes.

Mexican Chicken Rice Casserole

4 Chicken breasts cooked and shredded or diced*
2 cans -Cream of chicken
1 container Sour Cream
1 can Corn (drained)
1 can - Black Beans (drained)
1 can - Diced Tomatoes (drained)
1 pkg - shredded cheese
1pkg - Taco seasoning.
4 cups - Cooked Rice


Mix together well, cream of chicken, sour cream, and taco seasoning. Add in corn, black beans, diced tomatoes, and ½ package of the shredded cheese (reserve ½ pkg for the top) and mix well. Next add the rice and chicken* and mix well again.

Place in a 9x13 pan. Top with remaining cheese.

Bake 350º for 30 mins or until cheese is golden brown.

*You can also use cooked ground beef instead of chicken.*

Crockpot Chicken Broccoli Casserole

2 C. bite-size pieces of chicken, cooked

1 bunch of broccoli, steamed

Sauce:

1 C. milk

1/3 C. sour cream

8 oz. cream cheese

4 oz. (1 cup) Cheddar cheese

1/3 C. Parmesan cheese

Spray crockpot with nonstick cooking spray.

Heat all the ingredients of the sauce in a pan over medium heat, stirring frequently to blend cream cheese.

In crockpot, layer 1/2 broccoli, 1/2 chicken, 1/2 sauce. Repeat.

Cook on LOW 6 to 8 hours. Stir gently and serve.

Banana Cherry Twinkie Dessert

1 box Twinkies
1 can vanilla pudding
2 bananas, sliced
1 (21-oz.) can cherry pie filling
Whipped cream or Cool-Whip (8 oz. container)

Slice Twinkies length-wise and put into 9x13 inch pan.

Layer vanilla pudding, bananas & cherry pie filling.

Top with whipped cream or Cool-Whip.

Refrigerate.

Note: May use 1 (6-oz.) box instant vanilla pudding, mixed according to box directions, in place of can of pudding.

Crock Pot Mexican Corn Soup

2 lbs. chicken tenders
2 (7-oz.) cans Mexicorn
1/4 C. chopped green bell pepper
1 (10-oz.) can Mexican Festival Ro-tel tomatoes
1 (15-oz.) can black beans
2 (14 1/2-oz.) cans chicken broth
1 (1.0-oz.) pkg. taco seasoning mix
1 C. shell pasta

Place all ingredients except pasta into slow cooker and cook for 6-8 hours.

Add pasta in the last hour and a half of cooking time.

Serves 4 to 6.

Crock-Pot Breakfast Cobbler

8 medium-sized apples, peeled and sliced

½ C. honey

2 t. cinnamon

4 T. butter, melted

4 C. granola cereal

Spray inside of Crock-Pot with nonstick spray. Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 8-12 hours, or overnight (alternately, cook on high 2-3 hours). Serve with milk.

Makes 8 servings.

Deluxe Crockpot Oatmeal

2 C. milk
1/4 C. brown sugar
1 T. butter, melted
1/4 t. salt
1/2 t. cinnamon
1 C. quick cooking oats
1 C. finely chopped apple or dried fruits (use 1/8c extra water when using dried)
1/2 C. raisins and/or dates
1/2 C. chopped walnuts or almonds

Makes 4 Cups (6-8 servings)

Grease the inside of Crockpot. Put ingredients inside Crockpot and mix well. Cover and turn on low heat.

Cook overnight or 8 - 9 hours. Stir before serving.

Crock Pot Morning Casserole

1 bag (32 oz.) frozen hash brown potatoes

1 lb. of bacon diced, cooked and drained or 1 lb. cooked ham, cubed

1 medium diced onion

1 green bell pepper diced

1 1/2 C. shredded cheddar or Monterey Jack cheese

1 dozen eggs

1 C. milk

1 t. salt

1 t. pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.

Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours.

Chicken Club Casserole

2 1/2 cups diced cooked chicken
2 cans cream of chicken soup
1 cups real mayonnaise
1 lb bacon, cooked and crumbled
2 cups shredded cheese

1/2 stick butter
1 sleeve Ritz crackers, crumbled

4-6 Roma tomatoes seeded and diced
lettuce shreded

In a large bowl, mix together soup, mayo, bacon, and cheese. Add in the cooked chicken.

Add mixture to baking dish.

In smaller bowl mix the crushed crackers with the butter combine well and top the chicken mixture with crackers.

Bake 15 - 20 minutes in a 400° F oven until hot and bubbly.

Serve with lettuce and tomato on top or underneath the casserole.

Potluck Chicken Casserole Recipe

8 C. cubed cooked chicken
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 C. (8 oz.) sour cream
2 C. shredded cheese
1 C. Peas (drained) or Favorite canned veggie on hand
1 C. butter-flavored cracker crumbs (about 25 crackers)
2 T. butter or margarine, melted
1 t. celery seed
fresh parsley and sweet red pepper ring, optional

Combine chicken, soup, sour cream, cheese, and veggie; spread into a greased 13 x 9-inch baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture.

Bake, uncovered, at 350°F. for 30-35 minutes or until bubbly. Garnish with parsley and red pepper, if desired.

Makes 10-12 servings.

Potato & Ham Casserole

1 1/4 lbs. red potatoes, cubed
2 C. cubed ham
1 C. frozen peas
1 can condensed cream of mushroom soup
3 T. butter, melted
1 T. mustard

Cook potatoes in boiling water; drain. In greased 2 1/2-quart baking dish, combine potatoes, ham and peas. Combine remaining ingredients and stir in. Bake uncovered at 350°F. for 25 minutes.

Taco Twist Casserole

1 lb. ground beef
1 package taco seasoning mix
1 can tomato sauce (15 oz.)
1/4 C. chopped green pepper
3 C. corkscrew macaroni -- (8 oz.) cooked and drained
1 C. shredded cheese (4 oz.)
1/2 C. sour cream

Brown beef; drain. Stir in seasoning mix, tomato sauce and green pepper. Bring
to a boil and remove from heat.

Combine cooked macaroni, 1/2 cup cheese and sour cream and place on bottom of
6 x 10 inch baking dish. Top with meat mixture and remaining cheese.

Pizza Noodle Casserole

8 oz. noodles, cooked and drained
1 pound ground beef
1 tbsp. oil
1 can (4 oz.) mushrooms, drained
4 oz. pepperoni, chopped
1 can (15 oz.) pizza sauce
2 cup cheddar cheese
1 cup mozzarella cheese, shredded

Preheat oven to 375° F.

Brown ground beef in oil. Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese.
Put cooked and drain noodles in greased baking pan. Pour sauce mixture over the noodles and top with mozzarella cheese.

Bake 30 - 25 minutes or until hot and bubbly.

Broccoli, Chicken and Cheese Casserole

2 packages frozen broccoli
4 cups cooked chicken - cut up
2 eggs
1/2 cup shredded cheese
1 can cream of mushroom soup
1/2 cup mayo
1 small onion, chopped into small pieces

1/2 stick butter
1 sleeve Ritz crackers, crumbled

Cook broccoli according to package directions, drain. Add all ingredients together, except the Ritz crackers and butter. Mix well, pour into a baking dish.

Melt the butter, add the cracker crumbs, and mix well. Add to the top of the casserole.

Bake 15 - 20 minutes in a 400° F oven until hot and bubbly.

Good Eats Guacamole

3 Haas avocados halved, seeded and peeled
1 lime juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion diced
2 Roma tomatoes seeded and diced
1 tablespoon chopped cilantro
1 clove garlic minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.

Let sit at room temperature for 1 hour and then serve.

Yield: 1 batch

Alton Brown, Good Eats

Black Bean Dip

1 15 ounce can black beans, undrained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
2 drops hot pepper sauce
3/4 cup minced white onion
2 cloves minced garlic
4 ounces chopped green chiles, drained

Drain beans, reserving 2 tbls liquid. Combine beans chili powder, salt, black pepper, cumin, hot pepper sauce and 2 tbls reserved liquid in blender or food processor; process till smooth. Combine onion and garlic in nonstick skillet or saucepan, cover and cook over low heat till onion is soft and translucent. Uncover and cook until slightly browned. Add chilies and cook 3 minutes more. Add bean mixture and mix well.

Makes about 1 1/2 cups.

Asiago Cheese Dip

1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese plus 1 tbsp
1/4 cup sun-dried julienne tomatoes
1/4 cup green onions sliced
1/4 cup mushrooms sliced

Reconstitute sun-dried tomatoes in hot water. Clean, rinse and slice green onions. Rinse and slice mushrooms. Squeeze all the water out of the tomatoes, then julienne into fine strips. Combine all ingredients except tomatoes, then add the sun-dried tomatoes.

Place into oven-proof container. Top with remaining 1 tbsp of Asiago cheese and bake at 350° F. for about 15 minutes or until bubbly.

Serve immediately with toasted bread or bagel chips.

Makes 3 1/4 cups

Bacon and Cheddar Dip

1 (1 oz.) pkg. Ranch party dip
1 pt. sour cream

1/4 C. bacon bits

1 C. shredded cheddar cheese

Mix party dip with sour cream. Add bacon bits and cheese. Mix together and serve.

Hot Bacon Dip

16 ounces cream cheese, softened
1 cup mayonnaise
2 cups grated mild cheddar cheese
4 green onions, chopped
1 package thick slice bacon, fried and crumbled
1 sleeve Ritz crackers, crushed

Blend cream cheese and mayonnaise. Stir in cheese, onions, and bacon. Spread in an 11x14 baking dish. Top with crackers and dot with butter.

Bake at 350ºF for 20 minutes or until bubbly. Serve with corn chips.

BLT Dip Recipe

Quick, Easy -N- Fast BLT Dip Recipe

1 C. mayonnaise
1 C. sour cream
2 tomatoes, diced and drained
1 lb. bacon, fried crisp, drained and crumbled
shredded lettuce
1 pound loaf sourdough bread, cut into bite-sized chunks

In a medium bowl, combine mayonnaise, sour cream, tomatoes and bacon. Spread on bottom of a pie plate or other small serving dish.

Top with shredded lettuce and serve with bread chunks.

Makes 3 cups.

Maple Cinnamon Sweet Potato Casserole

I want to try my hand at sweet potatoes this year at Thanksgiving. I remember one year at my Aunt and Uncle's they had one awesome sweet potato casserole for an Easter. It was the first time I tried it and it was only because everyone proclaimed how much the dish tasted like pumpkin pie. So I gave it a whirl and LOVED it too. Haven't had them since, but I want to try a recipe of my own.

I scrounge the internet and concocted this little ditty and I can't wait to try it out this month before Thanksgiving and hopefully even during Thanksgiving, if it turns out well.


2-29oz Cans Sweet Potatoes (or 4½ lbs cooked, pealed & mashed sweet potatoes)
1/2 cup butter, melted
1/3 cup evaporated milk
1/4 cup dark brown sugar (or brown sugar)
1/8 cup Maple Syrup (real)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs, beaten

1½ cup light brown sugar
3/4 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup butter
1½ cup chopped pecans


1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, evap. milk, dark brown sugar, maple syrup, vanilla extract, cinnamon, nutmeg, salt and eggs. Spread sweet potato mixture into the prepared baking dish.

3. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.

4. Bake for 25 minutes in the preheated oven, or until golden brown.

Apple Cider Donuts

INGREDIENTS
1 Cup Apple Cider
1 Cup Sugar
¼ Cup Solid Vegetable Shortening
2 Large Eggs
½ Cup Buttermilk
3½ Cups All Purpose Flour
2 tsp Baking Powder
½ tsp Cinnamon
½ tsp Salt
¼ tsp Nutmeg
Vegetable Oil or Shortening for frying.

Before baking starts, set up donut making stations to streamline the process and keep everyone from stepping on each other’s toes.

Step 1: Mixing Station

At the first station, put a few of your Home Maven friends in charge of heating the cider and mixing the ingredients together in bowls to create the dough. If you’d like, you can reduce several cups of cider (one for each batch you plan to make) beforehand to speed up the process.

Friends stationed here will follow these instructions:

* Boil 1 cup of apple cider in a small saucepan for 8 to 10 minutes or until cider is reduced to 1/4 cup; let cool.
* In a large bowl, beat sugar with solid shortening until smooth. Add eggs and mix well, then add buttermilk and cooled cider.
* In a medium-sized bowl, stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add to liquid ingredients; mix ingredients just enough to combine.

Step 2: Donut-Cutting Station

At the second station, set up an area on a flat surface with a lightly floured board for cutting and shaping dough. Place baking pans covered in wax paper or parchment nearby for finished donut shapes.

Friends stationed here will follow these instructions:

* Transfer dough to the lightly floured board and pat to 1/2-inch thickness. Cut with a 3-inch donut cutter; re-roll the excess donut holes and cut scraps back into the dough.
* Refrigerate formed donuts on baking sheets for about 20 minutes to help firm the dough prior to frying.

Step 3: Frying Station

If you want to work at a faster pace, you can provide two frying pans at this station so more donuts can be fried at once. Also provide plates with several layers of paper towels for draining the donuts after frying.

Friends stationed here will follow these instructions:

* Add enough oil or shortening to fill a deep (3-inch) pan; heat to approximately 375°F or until the oil is bubbling.
* Fry several donuts at a time, turning once or twice until browned and cooked through, about 4 minutes.
* Remove and place on paper towels for draining and cooling.

Step 4: Cinnamon and Sugar Station

Have one or two helpers put the finishing touch on the donuts by supplying large plastic zip-top bags containing a cinnamon and sugar mixture. Once the donuts have drained and cooled a bit, they will shake up the donuts in the bag. Finished donuts can be placed on a wire rack to continue cooling.

For an added touch, have friends at this station pour the excess apple cider into a large saucepan and heat with cinnamon sticks, nutmeg, cloves and orange peel. Since they won’t have much to do right away they can keep an eye on the hot apple cider and stir occasionally. Not only will it add warm festive fragrances throughout your home, it makes a tasty complement to the donuts.

Pumpkin Black Bean Soup

This thick, rich soup is delicious on a chilly fall day or a perfect accompaniment to your holiday turkey – especially if you or someone you love is a vegetarian.

Serves: 6-8
Prep time: 25 minutes
Cook time: 45 minutes

INGREDIENTS
3 cans (43.5 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (16 ounces) pumpkin puree
1/2 cup chopped shallot or red onion
2 garlic cloves, minced
4 tablespoons olive or canola oil
4 cups vegetable broth
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 tablespoons ground cumin
1 teaspoon cinnamon
1 teaspoon allspice
3 tablespoons balsamic vinegar
Baked pumpkin seeds, for garnish (optional)

INSTRUCTIONS
1. Place oil, shallot or red onion, garlic, cumin, salt, pepper, cinnamon and allspice into a large pot and cook on low-medium heat until the shallot or red onion and garlic begin to brown.

2. Using a food processor, puree the beans and tomatoes with half of the vegetable broth. Add the pureed beans, tomatoes, pumpkin and the rest of the broth to the pot.

3. Simmer the mixture uncovered until thick, about 40-45 minutes. Before serving, stir in the balsamic vinegar. Garnish with baked pumpkin seeds.

Tip: You can add less vegetable broth to create a thicker soup and substitute 1/2 stick of margarine for oil, if preferred.

Tip: Use an emersion blender to simplify the process. You can puree the ingredients together inside the pot you’re using to cook the soup, instead of using the food processor.

Tip: To bake pumpkin seeds follow the simple instructions in this Great Pumpkin article.

Simple Pumpkin Cream Pie

NGREDIENTS

* 1½ cups cold milk
* 1 (3.5 ounce) packages instant french vanilla pudding mix
* 1 (3.5 ounce) packages instant cheesecake pudding mix
* 1 cup canned pumpkin
* 1 teaspoon pumpkin pie spice
* 1 cup frozen whipped topping, thawed
* 1 (9 inch) pie crust, baked

DIRECTIONS

1. Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
2. Chill until set, about 3 hours.

Triple Layer Pumpkin Pie

I saw this one while in a store and really liked it. Hope you will too.

INGREDIENTS

* 2 cups cold milk
* 2 pkg. (4 serving size) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
* 1/4 teaspoon ground cinnamon
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
* 1 (6 ounce) HONEY MAID Graham Pie Crust
* 1/2 cup PLANTERS Pecan Halves
* 1 tablespoon honey


DIRECTIONS

1. Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1-1/2 cups onto bottom of crust.
2. Add 1-1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
3. Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.


Nutritional Information

Servings Per Recipe: 10
Amount Per Serving
Calories: 294

* Total Fat: 12.8g
* Cholesterol: 4mg
* Sodium: 421mg
* Total Carbs: 20.6g
* -Dietary Fiber: 0.9g
* Protein: 2.9g

Oatmeal Craisin Cookies

Wet Ingredients
2½ -Sticks Butter
¾C -Brown Sugar
½C -Sugar
1 -Egg
1 tsp -Vanilla

Dry Ingredients
1½C -Flour
1tsp -Baking Soda
1tsp -Salt
1tsp -Cinnamon
¼ tsp -Nutmeg

Oats & More
3C -Oats
1C -Craisins


In separate bowl combine the dry ingredients and set aside.

In another bowl combine all of the wet ingredients blend well.

Slowly add the dry mixture to the wet mixing in between.

Once all is blended well add the oats one cup at a time mixing after each addition.

Once the oats are mixed in add the craisins and nuts and whatever else.
Mix well.

Spoon onto a lined cookie sheet. You can fit about 20 cookies onto a sheet. A double batch yields over 100 cookies.

Bake at 350º for about 12-15mins or until golden brown.

Pumpkin Buns

I found this one on Lisa's Craft & Food Blog. She has some great ideas and recipes you should look through.

I am always looking for new ways to use pumpkin so I HAD to post this one. Enjoy!

1 envelope active dry yeast
1/4 cup warm water
1 tsp. sugar
2 eggs
1/2 stick butter, melted
1 15 oz. solid packed pumpkin
5 1/2 cups all-purpose flour
3/4 tsp. salt

Filling: 1/2 stick butter, softened
1/4 cup sugar
1 cup packed light brown sugar
1 tablespoon cinnamon

Glaze: 2 cups confectioners sugar
3 tablespoons milk

Sprinkle yeast over warm water in karge bowl. Add 1 teaspoon sugar; let stand til foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour onto dough. Dough will be soft.

Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1 1/4 hours.

Coat 2 13x10 inch baking pans with nonstick cooking spray. Make filling: Mix butter, sugar and brown sugars, cinnamon in a bowl.

Punch down dough. Roll out half onto lightly floured surface to form a 16x10 inch rectangle. Spread with half of filling. Starting on one long side, roll up jelly roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

Cut each log crooswise into 12 generous 1 inch pieces. Arrange 12 pieces, cut side down, in each prepared pan. Cover with plastic; let sit in a warm spot until buns double in size, about 30-45 minutes.

Heat oven to 350 degrees. Uncover pans and bake buns until they are golden brown and bubbly, 28-33 minutes. Tranfer to wire rack; let cool 10 minutes.

Glaze: Blend confectioners sugar and milk. Drizzle over buns. Serve warm.

Rainbow Cake

Well I've posted about the Rainbow (Tie-Dye) Cookies so now it's time for a Rainbow Cake!

My friend posted all the steps you need to know to make this beautifully FUN cake that even the kids can help you with!


Rainbow Cake

Quick & Easy Taco Salad

This one comes from my mom. Super simple, fast, and easy! Just the way we like it, right?!

*1lb Cooked & drained hamburger
1pkt Taco Seasoning
1 Head lettuce
2 Roma Tomatoes diced
1 pkg Shredded Mexican Cheese
1000 Island Salad Dressing
1 Bag Doritos
Sour Cream

If you haven't already cooked and frozen your hamburger so it's ready to use then you'll have to cook your hamburger and season it now with the Taco Seasoning. Otherwise take your bagged frozen hamburger out open it and add the taco seasoning and then nuke it for 2½mins. Shake to mix the seasoning in and around and nuke again for 2½mins again. Hamburger should be thuroughly heated. If not continue to cook for 1 min incriments.

Shred or cut your lettuce up for the salad and place into a large bowl.

Dice your roma tomatoes and add to the salad bowl. Roma tomatoes have less seeds and "juice" which make them ideal for this.

Add to the salad bowl the seasoned hamburger, shredded cheese (reserve some for toppings) and 1000 Island salad dressing and mix well.

Crush the Dorito chips and add to the salad before serving and stir again.

Serve with a dollup of sour cream and a sprinkle of cheese and you are set!

This was one of my favorite dinners my mom made and now it's one of my kids favorites.

*Change it up with some chicken instead of hamburger and make it a little healthier and add a different taste.

(picture coming soon)

Chicken Asiago Orzo Pasta

Ingredients
2 cup water
2 (16-ounce) can fat-free, less-sodium chicken broth
24 ounces skinned, boned chicken breast, cut into bite-size pieces
2 ½ cups uncooked orzo (rice-shaped pasta)
2 cup frozen green peas, thawed
1 cup (4 ounces) grated Asiago cheese, divided
½ teaspoon salt
½ teaspoon dried rosemary, basil, or oregano
¼ teaspoon black pepper

Preparation
Combine water and broth in a big pot; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tablespoon cheese.

Click HERE to watch this dish be made by http://foodwishes.blogspot.com

Breakfast Casserole

A large family rarely can afford those quick grab & go breakfast sandwiches or toaster meals. Still when we were a smaller family we did like them from time to time. But once we out grew them I came up with my own version that has become a timeless classic for our family.

This dish is super simple and completely versatile.

There are 2 main parts to this dish. The egg base and the bread base.

First, the Egg Base:
Scramble some eggs together. For our family this is about 12-18 eggs.
Add favorite extras - for example:
*sausage
*bacon
*cheese
*green pepper
*red pepper
*onion
*ham
*turkey
*broccoli

Mix whatever you want together and then put into a 9x13 baking dish.
Add a layer of your favorite cheese and then top with 1 package of cressant rolls, unrolled flat on top of eggs.

Bake at 350º until golden brown and serve!

Yep, it's that simple!

The fun part of this breakfast is there is no need for toast and for some reason the cressant rolls add to the fullness of the meal so the dish lasts longer than regular eggs.

Peach Melba

Ok I love The Food Network and as you can tell my most recent entries have been from said site/channel. I love finding those easy, simple recipes that help me to try new things or add to my menus. This Peach Melba one really struck me as a simple, easy family dessert that could easily be treasured for years to come. We love peaches and this recipes makes it easy to add to a menu with some fun and flair.

Ingredients

Peaches:
3 cups water
3 1/2 cups sugar
1 vanilla pod, split lengthwise
2 tablespoons lemon juice
8 peaches

Raspberry sauce:
3 cups raspberries
1/4 cup confectioners' sugar
1 tablespoon lemon juice

To serve:
1 large tub vanilla ice

Directions
Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.

Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.

When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.

To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.

To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.

Millionaire's Shortbread

Ingredients

Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt

Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter

Chocolate Topping:
3/4 pound good-quality milk chocolate

Shortbread:
Directions
Preheat the oven to 350 degrees F.

Butter 9x13 nonstick pan and coat with flour, tapping off excess - or line with parchment paper. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pan and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.

Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula.

Chocolate Topping:

Prepare the chocolate by chopping finely or have a bag of mini milk chocolate - chocolate chips ready. While the caramel is still warm sprinkle the chocolate on top of the caramel mixture and let set until chocolate starts to melt. Once warm enough spread the chocolate with an off set spatula to cover the caramel mixture. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!

Fun Saturday Eggs in a Bag

Here's a fun and easy recipe to do with the kids one morning. Let the kids even build their own omelet.

To start use a ziploc baggie, if you are doing a lot at once get the freezer bag ones that let you write on the bag so you know who's eggs are whose.

So now everyone has their bags in hand. Crack open 2 eggs per bag, you can shake them up a little before adding in the "extras" or you can do it all at once.

Now add your favorite omelet ingredients like:

• Ham
• Green Peppers
• Tomato
• Shredded Cheese
• Onion
• Red Pepper
• Chicken
• Turkey
• Pre-Cooked Ground Sausage

Whatever strikes your fancy and whatever you like.

Once you have all of your toppings in you can add a couple of dashes of salt & pepper to taste, zip up the bag and smoosh everything together until well mixed.

Next add the bag to a pot of boiling water and boil until cook through. Now the cooking times I have seen listed range from 5 minute all the way to 13 minutes so I tend to average the times and it works the best so cooking for about 8-9 mins works the best for me.

This is also a great camping dish to make!

Try it & Enjoy!

Vanilla Cookies

Found a mother friendly recipe for all of you who have children and who probably have a box of vanilla cookies in their pantry cupboard. So why not try making a batch for your little ones!

Courtesy of Kitchen Tandav

As easy as easy gets

Recipe:

Vanilla cake mix
2 eggs
1/3 cup oil
1 tsp vanilla extract

Mix and drop marble sized balls onto greased baking dish.
Bake at 375 degrees for 8 minutes.

You can use any of the following combinations to replace the cake mix and extract:

- lemon cake mix with lemon juice
- chocolate cake mix with kahlua chocolate sauce
- Spice cake mix and cinnamon

Easy Chicken Florentine

Chicken Florentine
Recipe courtesy Paula Deen, 2007

Prep Time: 10 min Inactive Prep Time: 24 hr 0 min Cook Time: 30 min Level:
Easy Serves:
6-8 servings

Ingredients
2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
Juice from 1 whole lemon
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Instructions

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Vidalia Onion Cornbread

Vidalia Onion Cornbread
Recipe courtesy Paula Deen, 2007

Prep Time: 5 min Inactive Prep Time: 0 min Cook Time: 33 min Level:
Easy Serves:
16 squares

Ingredients
1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Instructions
Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes.

Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine.

Pour into the prepared pan and top with the remaining 1/2 cup cheese.

Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

Cake Doughnuts

So Joe wanted to make doughnuts a while back. . .from scratch. I was exhausted that day so I just printed up a recipe real quick and told him to have at it. He made them and they turned out like fried rings of something unidentifiable.

But some of the rings that were fatter tasted like they should have. So I wanted to give it a go. I also quadrupled the recipe to accommodate our large family. As it is we can't order just one dozen of doughnuts and be satisfied. Now we need at least 2 dozen and 3 dozen if we want some to snack on later in the day. Since Joe used the original recipe and it BARELY made enough tiny squashed doughnut I knew I needed more.

8 C. Flour
2 C. Sugar
1 Tbsp. + 1 tsp Salt
¼ C. Baking Powder
1 Tbsp Cinnamon
1 tsp Nutmeg
1 Stick Butter Melted
2 C. Milk
4 Eggs

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. With a mixer; mix in milk and egg until well incorporated. Divide dough into manageable section and then turn out onto a lightly floured surface. Roll to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.

Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

GLAZE:
2 Cups Powdered Sugar
6 Tbsp Milk
Some lemon or lime juice to taste.

POWDER:
2 Cups Powdered Sugar
¼ Cup Cinnamon
½ tsp Nutmeg

Recipe Yields apx 3 Dozen Doughnuts and 3 Dozen Doughnut Holes

Oopsie Bread

Since the New Year started and I decided I needed to get healthier I started Atkins again. Of course on Atkins you aren't allowed things like bread or sugar or even certain starchy vegetables. I've done really well so far too. Lost 17lbs since Jan 1st. But I ran across this recipe called Oopsie Bread and it is super easy to make and it really does help gatting through that induction phase a lot easier. I've been able to make my sandwiches again without wrapping it all in lettuce and I can do it without feeling guilty too! Gluten free too.



Oopsie Rolls (Gluten-Free Buns)


3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)

Preheat oven to 300 degrees F.

Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you're using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.

Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.

Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.


Makes 6 Induction Friendly, Gluten-Free rolls.

Nutritional information per roll: Calories:85 , Carbohydrates: .6 g, Fiber: 0g, Net Carbohydrates: .6g, Protein: 4g, Fat: 7.5