Oven Chicken Fajitas
1-2 LBS chicken (cut up into strips/chunks/whatever you want to eat)
2 onions (strips)
2 peppers (doesn't matter what kind)
1 tsp chili power
1 tsp paprika
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1/2 tsp oregano
1/4 tsp pepper
2 TBS oil
Mix up dry seasonings. Cut up your chicken and put in a bowl, put the oil over and stir. Put the seasonings on top and stir well. Preheat oven to 400 degrees. While the chicken is marinating, cut up your onions. I usually cut into strips and then chunks, easier to eat that way. Stir into chicken mixture. Cut up your peppers. I usually cut into slices, and then chunks. Stir into chicken and onions. Make sure everything is coated with the oil and seasonings. Put into a greased 13 X 9 inch pan. Bake at 400 degrees for around 20-25 minutes (might need longer, just want to make sure the chicken is done).
We serve with lettuce, tomatoes, cheese, sour cream. Whatever toppings you like. Can put on tortilla, taco shell, over chips on your plate. Options are endless. Everyone can get it exactly like they like.
Tuesday, April 26, 2016
Thursday, June 11, 2015
Freezer Meals part 2
Here is a new freezer meal recipe page I found we like
http://www.theshabbycreekcottage.com/2013/10/freezer-meals.html
We have made the Tex-Mex Chicken casserole and the Basic Chicken casserole and LOVE them.
Sometimes we find chicken on sale at Sam's Club. So when we do that we do several things with the chicken.
Chunk up the chicken and boil it with a lot of water and make:
Tex-Mex Chicken Casserole (http://www.theshabbycreekcottage.com/2013/10/freezer-meals.html)
Basic Chicken Casserole (http://www.theshabbycreekcottage.com/2013/10/freezer-meals.html)
Quick and Easy Chicken and Rice Soup (http://www.lynnskitchenadventures.com/2013/01/easy-chicken-and-rice-soup.html)
We chunk chicken up and just freeze for/use in:
Spanish Chicken and Rice (http://jenasrecipes.blogspot.com/2015/06/spanish-chicken-and-rice.html)
Chicken Enchiladas (http://jenasrecipes.blogspot.com/2015/06/chicken-enchilidas.html)
Crazy Good Casserole (http://jenasrecipes.blogspot.com/2015/06/crazy-good-casserole.html)
Cheesy Chicken (http://jenasrecipes.blogspot.com/2009/02/cheesy-chicken.html)
Strips to make Chicken Fingers
Here is another new site I found that has a bunch of freezer recipes on it.
http://thrivinghomeblog.com/healthy-recipes-index/healthy-freezer-meals-recipes/
Here is my other page on freezer recipes I have posted in the past.
http://jenasrecipes.blogspot.com/2013/07/freezer-cooking.html
http://www.theshabbycreekcottage.com/2013/10/freezer-meals.html
We have made the Tex-Mex Chicken casserole and the Basic Chicken casserole and LOVE them.
Sometimes we find chicken on sale at Sam's Club. So when we do that we do several things with the chicken.
Chunk up the chicken and boil it with a lot of water and make:
Tex-Mex Chicken Casserole (http://www.theshabbycreekcottage.com/2013/10/freezer-meals.html)
Basic Chicken Casserole (http://www.theshabbycreekcottage.com/2013/10/freezer-meals.html)
Quick and Easy Chicken and Rice Soup (http://www.lynnskitchenadventures.com/2013/01/easy-chicken-and-rice-soup.html)
We chunk chicken up and just freeze for/use in:
Spanish Chicken and Rice (http://jenasrecipes.blogspot.com/2015/06/spanish-chicken-and-rice.html)
Chicken Enchiladas (http://jenasrecipes.blogspot.com/2015/06/chicken-enchilidas.html)
Crazy Good Casserole (http://jenasrecipes.blogspot.com/2015/06/crazy-good-casserole.html)
Cheesy Chicken (http://jenasrecipes.blogspot.com/2009/02/cheesy-chicken.html)
Strips to make Chicken Fingers
Here is another new site I found that has a bunch of freezer recipes on it.
http://thrivinghomeblog.com/healthy-recipes-index/healthy-freezer-meals-recipes/
Here is my other page on freezer recipes I have posted in the past.
http://jenasrecipes.blogspot.com/2013/07/freezer-cooking.html
Spanish Chicken and Rice
Spanish Chicken and Rice
2-3 TBS oil
2-4 boneless chicken breasts (cut in to cubes), just use however many you want. If you are trying to save on cost, then don't use as much
1 onion diced (optional)
1 cup rice
1 TBS garlic Powder
1 tsp cumin
1 tsp salt (may need more)
1 can tomato soup
5-6 soup cans of water
In skillet brown chicken pieces in oil with onion if desired. Remove chicken and onions and set aside. Brown rice in oil that you used for the chicken (I don't brown it as much as cook it in the oil for a little bit), stirring so that it will cook evenly but not burn. Add soup, water and spices. Stir to blend well Add chicken pieces that were set aside. Cover and let cook at medium setting (at least 20 minutes), stirring occasionally until rice is done. May need more salt and garlic.
For our large family
2-3 TBS oil
2-4 boneless chicken breasts chunked up
1 onion diced
2 cups rice
2 TBS garlic powder
2 tsp cumin
2 tsp salt
2 cans tomato soup (OR, you can use 1 soup can of water, and baby food carrots or sweet potatoes like 4-6 jars)
4 cups of water
Plus, wash out the soup can with water and add that water to the pot too (usually 2-4 of them).
2-3 TBS oil
2-4 boneless chicken breasts (cut in to cubes), just use however many you want. If you are trying to save on cost, then don't use as much
1 onion diced (optional)
1 cup rice
1 TBS garlic Powder
1 tsp cumin
1 tsp salt (may need more)
1 can tomato soup
5-6 soup cans of water
In skillet brown chicken pieces in oil with onion if desired. Remove chicken and onions and set aside. Brown rice in oil that you used for the chicken (I don't brown it as much as cook it in the oil for a little bit), stirring so that it will cook evenly but not burn. Add soup, water and spices. Stir to blend well Add chicken pieces that were set aside. Cover and let cook at medium setting (at least 20 minutes), stirring occasionally until rice is done. May need more salt and garlic.
For our large family
2-3 TBS oil
2-4 boneless chicken breasts chunked up
1 onion diced
2 cups rice
2 TBS garlic powder
2 tsp cumin
2 tsp salt
2 cans tomato soup (OR, you can use 1 soup can of water, and baby food carrots or sweet potatoes like 4-6 jars)
4 cups of water
Plus, wash out the soup can with water and add that water to the pot too (usually 2-4 of them).
Crazy Good Casserole
CRAZY GOOD CASSEROLE
Ingredients:
4-5 boneless, skinless chicken breasts
6 strips of quality bacon (we use bacon bits and bacon grease we have in the fridge)
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste
Directions: Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use. In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking prepare pasta according to directions. Spray a 9 x 13 pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well. Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.
Ingredients:
4-5 boneless, skinless chicken breasts
6 strips of quality bacon (we use bacon bits and bacon grease we have in the fridge)
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste
Directions: Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use. In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking prepare pasta according to directions. Spray a 9 x 13 pan with non-stick cooking spray. Preheat oven to 400°F. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well. Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.
Chicken Enchilidas
Chicken Enchilidas
Ingredients
2 cups cooked chunk chicken (Or can use canned chicken)
1 stick butter
1/2 C diced onion
8 oz light cream cheese (I prefer Philadelphia 1/3 less fat)
8 oz light sour cream
1 can green chiles
1 lb Monterey jack cheese
2 pints whipping cream
Flour tortillas - 12-18 depending on size medium size works best
Directions
Party Tip: Enchiladas can be assembled ahead of time -- just leave off the cheese and whipping cream until ready to cook. Cover tightly and store in fridge. Before baking, remove from fridge, add cheese and whipping cream and bake. Be cautious of putting a really cold pan into a hot oven. I usually don't preheat the oven when I prepare them ahead of time -- may need an extra 5-10 minutes without preheating.
Ingredients
2 cups cooked chunk chicken (Or can use canned chicken)
1 stick butter
1/2 C diced onion
8 oz light cream cheese (I prefer Philadelphia 1/3 less fat)
8 oz light sour cream
1 can green chiles
1 lb Monterey jack cheese
2 pints whipping cream
Flour tortillas - 12-18 depending on size medium size works best
Directions
- Melt butter in a large skillet and sauté onions on medium heat.
- Add cream cheese, sour cream, and green chiles. (and diced jalapenos, if desired)
- Melt all ingredients together and add shredded chicken. Let simmer for about 10 minutes to combine all the flavors.
- Remove mixture from heat and let cool for about 5 minutes before filling tortillas.
- Heat oven to 350 degrees and lightly grease 9x13 baking dish. (If
you oiled the tortillas, there's no need to grease pan). (may also need
another small dish for excess)
- Fill tortillas with a large spoonful of chicken mixture and roll. Place rolled tortillas in baking dish.
- Cover enchiladas with jack cheese and whipping cream.
- Bake for 30 minutes (cheese should start to turn golden brown)
- Serve with your favorite side dishes and enjoy! Very filling and 'not for those with high cholesterol!'
Party Tip: Enchiladas can be assembled ahead of time -- just leave off the cheese and whipping cream until ready to cook. Cover tightly and store in fridge. Before baking, remove from fridge, add cheese and whipping cream and bake. Be cautious of putting a really cold pan into a hot oven. I usually don't preheat the oven when I prepare them ahead of time -- may need an extra 5-10 minutes without preheating.
Monday, May 5, 2014
Curried Coconut Chicken
Curried Coconut Chicken
I'm not a big fan of Indian food, but we tried this Curried Coconut Chicken tongiht, and it was really good.
http://www.yourhomebasedmom.com/curried-coconut-chicken/
Jena
I'm not a big fan of Indian food, but we tried this Curried Coconut Chicken tongiht, and it was really good.
http://www.yourhomebasedmom.com/curried-coconut-chicken/
Jena
Wednesday, November 27, 2013
Sweet Potato Souffle
Sweet Potato Souffle Shared by my Grandma Ann Martin
3 cups mashed sweet potatoes 1/2 cups soft margarine 2 beaten eggs 1 cup granulated sugar 1 tsp. vanilla
Beat all together. Put in 8" or 9" by 12" baking dish
Topping 1 cup Brown Sugar 1/3 cup margarine 1/3 cup flour Crumble together and add 1 cup nuts. Place on top of sweet potato mixture. Bake @ 350 degrees for 30 minutes. This can be made ahead of time and bake when needed. Note: A little milk may be added if sweet potato mixture is too thick.
BEST way to have Sweet Potatoes!! It almost tastes like a dessert!
Wednesday, October 2, 2013
Carrot Cake that Doesn't taste like Carrot Cake
Carrot Cake that Doesn't taste like Carrot Cake
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 cup vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
4 or 5 (4 ounce) jars carrot baby food
Recipe yields 1 10-inch Bundt pan
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
Sift together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in carrot baby food. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 cup vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
4 or 5 (4 ounce) jars carrot baby food
Recipe yields 1 10-inch Bundt pan
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
Sift together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in carrot baby food. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Monday, July 15, 2013
Freezer Cooking
We just did an impromptu freezer cooking session because we got some chicken on sale and several people asked for some recipes. Here are some that I have pulled together.
Jena
Chicken Bake
Chicken Garlic Bake
Corn and Black Bean Chicken
Creamy Onion Chicken
Ranch Crockpot Porkchops
Alfredo Chicken
Cheesy chicken
Taco Soup
Easy Pleasing Meatloaf
Quick and Easy Chicken and Rice Soup –
we LOVE this!!
I haven't made any of these but they
have some good ideas and sound good
We have tried several from this site
and they were good
We have tried a couple from this site
Haven't tried these but they sound good
Some good tips if you haven't done
freezer cooking before
Honey Sauced Crockpot Chicken
Wednesday, April 17, 2013
Country Chicken Casserole
Found on Facebook
2 lbs Yukon Gold potatoes, cubed - not peeled, boiled and mashed
1 cup sour cream
1 cup shredded, cheddar cheese
1 28.8 oz. can french-fried onions
1 tsp. salt
Combine ingredients and spread into the bottom of a 9X13 dish or comparable oval baking dish. Preheat oven to 375 degrees.
4 boneless, skinless chicken breasts - cooked and cubed
1 20-oz. can cream of mushroom soup
1 10 oz. bag frozen, mixed vegetables - thawed and drained
1 tsp. ground mustard
1/4 tsp. garlic powder
1/2 tsp. pepper
Combine ingredients and spread over potoato mixture. Sprinkle with additional cup of shredded cheddar cheese. Bake in oven for 30 minutes until cheese is melted and bubbly, serve and enjoy.
2 lbs Yukon Gold potatoes, cubed - not peeled, boiled and mashed
1 cup sour cream
1 cup shredded, cheddar cheese
1 28.8 oz. can french-fried onions
1 tsp. salt
Combine ingredients and spread into the bottom of a 9X13 dish or comparable oval baking dish. Preheat oven to 375 degrees.
4 boneless, skinless chicken breasts - cooked and cubed
1 20-oz. can cream of mushroom soup
1 10 oz. bag frozen, mixed vegetables - thawed and drained
1 tsp. ground mustard
1/4 tsp. garlic powder
1/2 tsp. pepper
Combine ingredients and spread over potoato mixture. Sprinkle with additional cup of shredded cheddar cheese. Bake in oven for 30 minutes until cheese is melted and bubbly, serve and enjoy.
Makes a lot and it is VERY good!!
Easy Big Fat Yeast Rolls
Easy Big Fat Yeast
Rolls
Found this on Facebook on one of the pictures that was floating around.
Ingredients
1 cup warm water
1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softend butter
1 egg, beaten
3 1/2-4 cups flour
Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
Found this on Facebook on one of the pictures that was floating around.
Ingredients
1 cup warm water
1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softend butter
1 egg, beaten
3 1/2-4 cups flour
Method
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
This is SOOO good and easy! Really enjoyed them!
Wednesday, February 27, 2013
Ranch Crock Pot Pork Chops
Ranch Crock Pot Pork Chops
From: http://lovealwaysmommy.com/?p=95
So delicious, and only three ingredients! (:
Ingredients:
4-6 Pork Chops
1 Packet Dry Ranch Dressing Mix
2 (1lb 10oz) Cans Cream of Chicken
1 Packet Dry Ranch Dressing Mix
2 (1lb 10oz) Cans Cream of Chicken
Directions:
Place Pork Chops in Crock pot. Sprinkle Dry Ranch Dressing mix
over pork chops, then pour Cream of Chicken over Pork Chops. Set
Crock Pot to Low and let cook for 4-6 hours. Serve with Mashed
Potatoes.Ranch Crock Pot Pork Chops
So delicious, and only three ingredients! (:
Ingredients:
4-6 Pork Chops
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
Directions:
Place Pork Chops in Crock pot. Sprinkle Dry Ranch Dressing mix over
pork chops, then pour Cream of Chicken over Pork Chops. Set Crock Pot to
Low and let cook for 4-6 hours. Serve with Mashed Potatoes.Ranch Crock Pot Pork Chops
So delicious, and only three ingredients! (:
Ingredients:
4-6 Pork Chops
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
Directions:
Place Pork Chops in Crock pot. Sprinkle Dry Ranch Dressing mix over
pork chops, then pour Cream of Chicken over Pork Chops. Set Crock Pot to
Low and let cook for 4-6 hours. Serve with Mashed Potatoes.Ranch Crock Pot Pork Chops
So delicious, and only three ingredients! (:
Ingredients:
4-6 Pork Chops
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
Directions:
Place Pork Chops in Crock pot. Sprinkle Dry Ranch Dressing mix over
pork chops, then pour Cream of Chicken over Pork Chops. Set Crock Pot to
Low and let cook for 4-6 hours. Serve with Mashed Potatoes.Ranch Crock Pot Pork Chops
So delicious, and only three ingredients! (:
Ingredients:
4-6 Pork Chops
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
1 Packet Dry Ranch Dressing Mix
1 (1lb 10oz) Can Cream of Chicken
Directions:
Place Pork Chops in Crock pot. Sprinkle Dry Ranch Dressing mix over
pork chops, then pour Cream of Chicken over Pork Chops. Set Crock Pot to
Low and let cook for 4-6 hours. Serve with Mashed Potatoes.Tuesday, November 6, 2012
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
From: http://www.5dollardinners.com/pumpkin-chocolate-chip-cookies/
Ingredients
1/2 cup butter, margarine, shortening
1 cup brown sugar
2 eggs
1 cup canned pumpkin puree
2 cups flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
1 1/2 cup chocolate chips
Directions
(Preheat oven to 350. Grease cookie sheets with non-stick cooking spray.)
1. In a stand mixer or mixing bowl, combine the butter, brown sugar, eggs and canned pumpkin puree. Once smooth, add the flour, soda, cinnamon, pie spice, and salt. Stir until dough forms. Fold in the chocolate chips.
2. Spoon batter onto greased cookie sheets. (**)Bake in the preheated oven for 9-11 minutes. Let cool on cooling rack before serving.
3. Feed to hungry (and somewhat demanding) children as after school snacks.
4. And go ahead and enjoy one yourself too!
**I just greased a jelly roll pan and baked them in it bar style...they were a fluffy moist bar.
From: http://www.5dollardinners.com/pumpkin-chocolate-chip-cookies/
Ingredients
1/2 cup butter, margarine, shortening
1 cup brown sugar
2 eggs
1 cup canned pumpkin puree
2 cups flour
2 tsp baking soda
1 Tbsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
1 1/2 cup chocolate chips
Directions
(Preheat oven to 350. Grease cookie sheets with non-stick cooking spray.)
1. In a stand mixer or mixing bowl, combine the butter, brown sugar, eggs and canned pumpkin puree. Once smooth, add the flour, soda, cinnamon, pie spice, and salt. Stir until dough forms. Fold in the chocolate chips.
2. Spoon batter onto greased cookie sheets. (**)Bake in the preheated oven for 9-11 minutes. Let cool on cooling rack before serving.
3. Feed to hungry (and somewhat demanding) children as after school snacks.
4. And go ahead and enjoy one yourself too!
**I just greased a jelly roll pan and baked them in it bar style...they were a fluffy moist bar.
Chocolate Chip Pumpkin Scones
Chocolate Chip Pumpkin Scones
From: http://www.mommyhatescooking.com/2010/11/chocolate-chip-pumpkin-scones.html
Ingredients:
3 Cups Flour (or Gluten Free All Purpose Flour)
1/2 Cup Sugar
5 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Butter
1 Egg, Beaten
1 Cup Milk
1 Cup Canned Pumpkin Puree
1/2 Tbsp Pumpkin Spice
1/2 Cup Chocolate Chips
Directions:
Preheat oven to 400*.
In a large mixer combine flour, sugar, baking powder, and salt. Then, cream in the butter and add egg, milk, pumpkin, and pumpkin pie spice.
Fold in chocolate chips.
Next turn the dough out on a floured surface and kneed for 2-5 minutes. Roll dough out in 1/2 inch thick and cut into wedges. (****)
Place on a greased baking sheet.
Bake for 15 minutes or until browned.
Note the original recipes says the servings are 8; however, this made close to 16 for me. It will depend on the size of your scones.
Copyright © Mommy Hates Cooking
Recipe Adapted From: All Recipes Scones
****Mine was really runny, so i didn't get to kneed the dough (i used homemade pumpkin and maybe too much milk)....but we put it in a pan and then cut it into squares after it was cooked. The kids LOVED it!
Next time we may make a powdered sugar icing for the top...it was a little dry (like scones are supposed to be), but good with tea or coffee.
From: http://www.mommyhatescooking.com/2010/11/chocolate-chip-pumpkin-scones.html
Ingredients:
3 Cups Flour (or Gluten Free All Purpose Flour)
1/2 Cup Sugar
5 Tsp Baking Powder
1/2 Tsp Salt
3/4 Cup Butter
1 Egg, Beaten
1 Cup Milk
1 Cup Canned Pumpkin Puree
1/2 Tbsp Pumpkin Spice
1/2 Cup Chocolate Chips
Directions:
Preheat oven to 400*.
In a large mixer combine flour, sugar, baking powder, and salt. Then, cream in the butter and add egg, milk, pumpkin, and pumpkin pie spice.
Fold in chocolate chips.
Next turn the dough out on a floured surface and kneed for 2-5 minutes. Roll dough out in 1/2 inch thick and cut into wedges. (****)
Place on a greased baking sheet.
Bake for 15 minutes or until browned.
Note the original recipes says the servings are 8; however, this made close to 16 for me. It will depend on the size of your scones.
Copyright © Mommy Hates Cooking
Recipe Adapted From: All Recipes Scones
****Mine was really runny, so i didn't get to kneed the dough (i used homemade pumpkin and maybe too much milk)....but we put it in a pan and then cut it into squares after it was cooked. The kids LOVED it!
Next time we may make a powdered sugar icing for the top...it was a little dry (like scones are supposed to be), but good with tea or coffee.
Baked Pumpkin Oatmeal
Baked Pumpkin Oatmeal
From: http://www.lynnskitchenadventures.com/2010/11/baked-pumpkin-oatmeal.html
Ingredients
3 cups quick cooking oats
½ cup brown sugar
1 cup milk
2 tablespoons butter
2 eggs
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons vanilla
½ teaspoon cinnamon
¾ cup canned pumpkin
¼ cup brown sugar (for the top)
In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top.
Spread into a greased 9×13 pan.
Sprinkle remaining ¼ cup brown sugar on top.
Bake at 350 for 20 minutes. (we ended cooking it about 30 minutes)
Serve with milk and enjoy!
Everyone liked it but Logan!
From: http://www.lynnskitchenadventures.com/2010/11/baked-pumpkin-oatmeal.html
Ingredients
3 cups quick cooking oats
½ cup brown sugar
1 cup milk
2 tablespoons butter
2 eggs
2 teaspoons baking powder
¾ teaspoon salt
2 teaspoons vanilla
½ teaspoon cinnamon
¾ cup canned pumpkin
¼ cup brown sugar (for the top)
In a large bowl mix together all ingredients except the ¼ cup brown sugar for the top.
Spread into a greased 9×13 pan.
Sprinkle remaining ¼ cup brown sugar on top.
Bake at 350 for 20 minutes. (we ended cooking it about 30 minutes)
Serve with milk and enjoy!
Everyone liked it but Logan!
Black Bean Brownies
Black Bean Brownies
From: http://jimayres.com/2012/07/03/2-ingredient-cakes/
Ingredients:
1 box preferred chocolate Brownie Mix
15 oz can black beans
Couple hand fulls of chocolate chips
Directions
Preheat oven to 350 Degrees**
Drain can of black beans and refill the can with water.
Puree black beans and water until smooth – you can also mush them up if you don’t have a blender, but it will change the batter consistency slightly.
Add pureed black beans and water to boxed brownie mix and mix thoroughly. and add the chocolate chips
Pour batter into 9×5 brownie pan and cook!
**Follow box’s directions – individual cake mixes may vary!
From: http://jimayres.com/2012/07/03/2-ingredient-cakes/
Ingredients:
1 box preferred chocolate Brownie Mix
15 oz can black beans
Couple hand fulls of chocolate chips
Directions
Preheat oven to 350 Degrees**
Drain can of black beans and refill the can with water.
Puree black beans and water until smooth – you can also mush them up if you don’t have a blender, but it will change the batter consistency slightly.
Add pureed black beans and water to boxed brownie mix and mix thoroughly. and add the chocolate chips
Pour batter into 9×5 brownie pan and cook!
**Follow box’s directions – individual cake mixes may vary!
Sunday, October 14, 2012
Cranberry-Maple Slow Cooker Oatmeal (AKA Soupy Oatmeal)
Cranberry-Maple Slow Cooker Oatmeal (AKA Soupy Oatmeal)
From: Weight Watchers Weekly January 8-14, 2012
This is one of my kids' favorite breakfasts. They call it Soupy Oatmeal.
8 cups water
2 cups steel-cut oats
2/3 cup chopped dried cranberries (I use Crasisns and I do not chop them, and I use 1 cup)
1/2 cup maple syrup
1 tsp ground cinnamon
1/2 tsp table salt
3 TBSP Toasted, slivered almonds (we never use these)
Combine all ingredients, except almonds, in a 5-to-6 quart slow cooker. Cook on low power for 4-6 hours, depending on desired creaminess. Stirr well to combine and then sprinkle with almonds (if desired). Yields about 3/4 cup oatmeal and 1 tsp almonds per serving. Serves 9.
We like adding milk and cinnamon-sugar to the oatmeal in the bowl we serve it in.
6 points plus (weight watchers) per serving
I put the on before bed and it is not over done in the morning, and it goes 8-10 hours and does fine.
From: Weight Watchers Weekly January 8-14, 2012
This is one of my kids' favorite breakfasts. They call it Soupy Oatmeal.
8 cups water
2 cups steel-cut oats
2/3 cup chopped dried cranberries (I use Crasisns and I do not chop them, and I use 1 cup)
1/2 cup maple syrup
1 tsp ground cinnamon
1/2 tsp table salt
3 TBSP Toasted, slivered almonds (we never use these)
Combine all ingredients, except almonds, in a 5-to-6 quart slow cooker. Cook on low power for 4-6 hours, depending on desired creaminess. Stirr well to combine and then sprinkle with almonds (if desired). Yields about 3/4 cup oatmeal and 1 tsp almonds per serving. Serves 9.
We like adding milk and cinnamon-sugar to the oatmeal in the bowl we serve it in.
6 points plus (weight watchers) per serving
I put the on before bed and it is not over done in the morning, and it goes 8-10 hours and does fine.
Tuesday, October 2, 2012
Alfredo Chicken
Alfredo Chicken
1 jar Alfredo Sauce
Boneless Skinless Chicken Breasts (2 or 3)
Hot Cooked Spaghetti Noodles (or whatever kind of noodles you like)
Spray crockpot with cooking oil. Put the boneless skinless chicken breasts in (you can put them in frozen), pour the Alfredo sauce on top (I rinsed out the jar with a little water and poured it in on top). Turn the crockpot on low 6-8 hours (if it is longer and they are frozen no big deal). Shred the chicken up, pour back in the crockpot and stir it all up together. Serve over the cooked spaghetti noodles (or whatever noodles you like). We served this with breadsticks. It was good!
1 jar Alfredo Sauce
Boneless Skinless Chicken Breasts (2 or 3)
Hot Cooked Spaghetti Noodles (or whatever kind of noodles you like)
Spray crockpot with cooking oil. Put the boneless skinless chicken breasts in (you can put them in frozen), pour the Alfredo sauce on top (I rinsed out the jar with a little water and poured it in on top). Turn the crockpot on low 6-8 hours (if it is longer and they are frozen no big deal). Shred the chicken up, pour back in the crockpot and stir it all up together. Serve over the cooked spaghetti noodles (or whatever noodles you like). We served this with breadsticks. It was good!
Tuesday, September 18, 2012
Corn and Black Bean Salsa Chicken
Corn and Black Bean Salsa Chicken
1 Jar Corn and Black Bean Salsa
1 lb boneless skinless chicken breasts
Optional: Tomatoes, lettuce, sour cream, cheese, Tortillas, chips (basically taco/fajita fixings)
Spray crockpot with spray. Place chicken breasts on bottom. Pour the jar of Corn and Black Bean Salsa over the top. I rinsed out the jar with a little bit of water and poured it on top. Bake at low minimum 6 hours or so (you want to make sure the chicken is cooked through). Take the chicken out of the crockpot. Shred it up, throw it back in the pot and stir it around. If it is really soupy, take the top off the crockpot for a little bit to get some of the soupyness out. Serve on tortillas or over chips, with tomatoes, lettuce, sour cream, cheese, or whatever you like on your tacos/fajitas. This will feed about 4 adults.
1 Jar Corn and Black Bean Salsa
1 lb boneless skinless chicken breasts
Optional: Tomatoes, lettuce, sour cream, cheese, Tortillas, chips (basically taco/fajita fixings)
Spray crockpot with spray. Place chicken breasts on bottom. Pour the jar of Corn and Black Bean Salsa over the top. I rinsed out the jar with a little bit of water and poured it on top. Bake at low minimum 6 hours or so (you want to make sure the chicken is cooked through). Take the chicken out of the crockpot. Shred it up, throw it back in the pot and stir it around. If it is really soupy, take the top off the crockpot for a little bit to get some of the soupyness out. Serve on tortillas or over chips, with tomatoes, lettuce, sour cream, cheese, or whatever you like on your tacos/fajitas. This will feed about 4 adults.
Thursday, April 12, 2012
Breadsticks/pizza dough
Breadsticks/pizza dough
From: Don't remember
1 1/2 cups warm water
1 TBS instant yeast
2 TBS sugar
3 1/2 cups flour
1/2 tsp salt
Mix water yeast and sugar together till dissolved. Let it rest 5 minutes or so. Add in the flour and salt and mix well (it says kneed for 3 mintues, i just use my kitchen aide mixer for like 3 mintues and don't hand mix too much). Let it rest about 10 mintues and the shape however you want. I have use this dough for breadsticks, pizza dough, pepperoni roll dough, and cinnamon pizza dough.
Bake at 375 degrees for however long you need to for whatever you are making.
From: Don't remember
1 1/2 cups warm water
1 TBS instant yeast
2 TBS sugar
3 1/2 cups flour
1/2 tsp salt
Mix water yeast and sugar together till dissolved. Let it rest 5 minutes or so. Add in the flour and salt and mix well (it says kneed for 3 mintues, i just use my kitchen aide mixer for like 3 mintues and don't hand mix too much). Let it rest about 10 mintues and the shape however you want. I have use this dough for breadsticks, pizza dough, pepperoni roll dough, and cinnamon pizza dough.
Bake at 375 degrees for however long you need to for whatever you are making.
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