Friday, October 21, 2016

Pumpkin Gingersnaps

These cookies are to die for, I could not get over how awesome they are! I love ginger cookies and I love pumpkin so this was a match made in heaven for me! Delicious!!! This recipe is from Two Peas and Their Pod.

1/2 cup butter (room temperature)
1 cup sugar (plus 1/2 cup for rolling cookies)
1/2 cup pumpkin
1/4 cup molasses
1 egg
1 tsp vanilla extract
2 1/3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp cloves
1/2 tsp salt

In a stand mixer beat the butter and sugar together until smooth. Add the pumpkin, molasses, egg and vanilla extract and mix until combined. In a mixing bowl combine the flour, baking soda, cinnamon, ground ginger, cloves and salt. Slowly add the dry ingredients into the wet. Refrigerate the dough for 1 hour. Heat oven to 350. Line a cookie sheet with parchment paper. Scoop the cookie dough into 1 tablespoon spoonfuls and roll in sugar. Place on baking sheet 2 inches apart. Bake for 10-12 minutes. Remove and let cookies cool for 3 minutes on cookie sheet then place on a wire rack to finish cooling. 

Wednesday, October 19, 2016

Sweet and Spicy Pork Tenderloin

I came across this recipe then heavily adapted it for my family.  Sometimes a great recipe just needs a few tweaks to work for you and this was one of those for us.  Ultimately it ended up being a great hit and I know I will make it again!

2 pork tenderloins
4 tbsp olive oil
1/2 tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
4 tbsp butter
1/2 cup packed brown sugar
2 tsp minced garlic
 1 1/2 tbsp hot sauce

Heat oven to 350.  In a bowl mix together the pepper, cumin, chili powder and cinnamon. Rub the seasonings over the pork tenderloin.  Heat oil in a skillet and brown the pork tenderloins for about 4-5 minutes on each side. Place in a baking dish and bake for 35-45 minutes or until the tenderloin has cooked to the desired temperature. Melt the butter in the bottom of the skillet and scrap up the all the bits leftover in the bottom of the pan. Whisk in the garlic, brown sugar and hot sauce. Continue to cook over low heat while stirring often. Once the pork tenderloin is cooked, slice and serve with sauce.

Monday, October 17, 2016

Baked Apples

I grew up eating baked apples at the holidays but haven't ever made them before. We were having friends over for dinner and had tons of fresh picked apples left so I tried my hand at making them and everyone loved them! They are like dessert but a side dish!

5 apples
2 tbsp lemon juice
1 tsp cinnamon
1/4 cup sugar
1 tbsp flour
2 tbsp butter

Heat oven to 350. Peel and slice the apples, toss in lemon juice as you go to keep the apples from turning brow. Toss with cinnamon, sugar and flour. Place in a greased 9x11 dish. Cut the butter into little pieces and spread over the top of the apples. Bake in the over for 20 minutes then flip the apples and bake for 10-15 more minutes or until the apples are tender. 

Friday, October 14, 2016

Broccoli Potato Cheddar Soup

I love soup! I have so many favorites but I can never turn down a good bowl of broccoli cheddar or loaded baked potato and this recipe combines the two to make a wonderful and hearty dinner on a cool fall night! I know I'm going to be making this one often! This recipe is adapted from Lil Luna.

32 oz chicken broth
1/2 cup diced carrots
4 medium potatoes (peeled and cubed)
2 small heads broccoli (chopped)
1 tsp onion powder
6 strips bacon (cooked and crumbled)
3 tbsp butter
1/3 cup flour
3 1/2 cups milk 
4 cup shredded cheddar
1 1/2 tsp garlic salt 
pepper to taste 

In a large pot place the carrots, potatoes, onion powder and chicken broth. Bring to a boil then over and simmer for 10 minutes.Stir in the broccoli and simmer for another 10 minutes.  In a sauce pan melt the butter and whisk in the flour. Cook for 3 minutes. Slowly whisk in the milk. Once it begins to thicken add to the pot with vegetables and stir well then bring to a simmer. Stir in 3 cups of cheddar cheese and turn off the heat. Stir in 3/4 of the bacon bits. Serve with extra cheese and bacon bits on top.

Wednesday, October 12, 2016

Glazed Pumpkin Doughnuts

I love using my doughnut pan so when my friend sent me this recipe I knew I had to try it! This makes a dozen baked doughnuts which is more than we needed so we took some over to our neighbors who loved them as well!

1 (15oz) can pumpkin
2 cups flour
2 eggs
1 tsp cinnamon
1/4 tsp cloves
1 cup brown sugar
1//2 cup canola oil
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

 1 1/2 cup powdered sugar
4 tbsp milk
1 tsp vanilla extract

Heat oven to 425 and spray your doughnut pan. In a saucepan combine the pumpkin, cinnamon and cloves and heat until it's bubbling, stir constantly.  In a mixing bowl combine the flour, baking soda, baking powder and salt. Once the pumpkin mixture is hot, fold into the flour mixture. In a separate bowl whisk together the brown sugar, canola oil and eggs. Fold the brown sugar mixture into the flour mixture. Carefully fill the doughnut pan, filling each doughnut well 3/4 of the way full. Bake for 6-8 minutes. Let cool for 2 minutes then flip the doughnuts out of the pan. Let cool for 8 minutes before glazing. In a small bowl whisk together the glaze then carefully dip each doughnut downinto it and serve.

Monday, October 10, 2016

Crock Pot BBQ Meatball Sandwiches

I made these one Saturday when we had a night football game that we wanted to watch on TV. It was perfect because at dinner time I just had to throw these sandwiches together quickly. The BBQ sauce has this tangy aspect too it that was different but really enjoyable. These were a hit and would make a great busy weeknight dinner too! Recipe is adapted from Amanda's Cookin.

1/2 cup breadcrumbs
1 tsp onion powder
2 tsp chili powder
1/2 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 egg
1 tbsp olive oil
1 lb ground beef

2 cups ketchup
1/4 cup apple cider vinegar
2 tbsp worcestershire sauce
2 tbsp brown sugar
1 tbsp chili powder
1 tbsp grlic powder

4-6 Rolls
4-6 slice provolone cheese

In a large bowl combine the breadcrumbs, onion powder, chili powder, cumin, salt and black pepper. Add the ground beef, egg and olive oil and combine. Using your hands, form meatballs and place in the bottom of the crock pot. In a bowl whisk together all of the ingredients for the sauce. Spoon the sauce over each meatball and pour over the remaining sauce. Cook on low for 7-8 hours.  Once the meatballs are done, split the rolls and lightly toast. Top with meatballs and cheese.

Friday, October 7, 2016

Buffalo Chicken Dippers

These are the perfect football food! I made them one night before a game and we loved them, they were the perfect easy finger food to eat while watching the game. This recipe is adapted from The Cozy Cook.

2 chicken breasts
1 cup buffalo wing sauce
2 cups flour
2 eggs
2 cups panko
2 tsp salt
canola oil
blue cheese dipping sauce 

Cut the chicken into thin strips. Place in a ziplock back and pour the wing sauce over. Let marinate for 3 hours.  Place the flour in one bowl, whisk the eggs in another and place the panko and salt in the last. Dip the chicken into the flour, then the egg then the panko. Repeat with all chicken. Heat oil over medium heat then place 5-7 pieces in the oil at a time, depending on the size of your skillet. Cook for 5-7 minutes or until the chicken is golden brown and cooked through. Remove to a plate lined with a paper towel to drain. Repeat with all of the chicken. Serve with a side of buffalo sauce and blue cheese.

Wednesday, October 5, 2016

Broccoli Cheddar Gratin

The moment I saw this recipe I knew I wanted to try it.  I love any kind of broccoli casserole or broccoli cheddar dish and this did not disappoint. It would make a great side dish with the upcoming holidays! This recipe was adapted from Melissa's Southern Style Kitchen.

8 cups steamed broccoli florets
8 tbsp butter
1 small onion (chopped)
1/3 cup flour
1 tsp garlic salt
1/4 tsp black pepper
3 cups whole milk
3 cups shredded sharp cheddar cheese
2/3 cup panko breadcrumbs

Heat oven to 350 and grease a 9x13 dish. In a saucepan melt 6 tbsp butter. Add the onion and saute for 2-3 minutes. Sprinkle the flour over the butter mixture then whisk. Stir in the garlic salt and pepper and cook for 2 minutes. Slowly add in the milk while whisking constantly. The sauce should begin to boil then lower the heat and let simmer for 5 minutes or until it thickens up. Stir in 2 cups shredded cheddar cheese until it has melted and the sauce is smooth. Add the steamed broccoli and stir well then pour into the greased baking dish. Sprinkle with the remaining shredded cheddar. Mix together the panko bread crumbs and 2 tbsp melted butter then sprinkle over the top of the dish. Bake for 35 minutes or until bubbly.

Monday, October 3, 2016

Triple Layer Cracker Toffee Bars

Have you ever had Cracker Toffee before? This is like that but on over drive! It's so amazing and rich.  I made this one night when friends were over, I have to say a few were unsure but ones they tried it they were completely sold. So delicious! This recipe is from Pillsbury.

1 box buttery rectangle crackers
1 (14oz) can sweetened condensed milk
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 (11.5oz) bag milk chocolate chips

Line a 13x9 pan with foil then generously grease with cooking spray. Layer crackers evenly on the bottom of the pan. In a pot combine the sweetened condensed milk, brown sugar, butter and milk and cook over medium heat while the butter melts. Continue to stir and increase the heat to medium high. Bring to a boil and let boil for 5 minutes while stirring constantly. Pour 1/3 of the mixture over the crackers. Put down another layer of crackers then pour another 1/3 of the mixture then finally do the last layer of crackers and mixture. Sprinkle milk chocolate chips on top and place in a 300 degree oven for 4 minutes or until the milk chocolate chips have softened then spread them out over the top of the crackers. Cool in the refrigerator for 3 hours or until set before slicing.

Friday, September 30, 2016

Chicken Club Brunch Ring

A friend of mine introduced me to this recipe a few years ago. I LOVE it but unfortunately my husband doesn't eat mayonnaise and would never touch it.  My mom was in town a few weeks ago so I made this for lunch for the two of us!

1 3/4 cups cooked and shredded chicken
4 strips bacon (cooked and crumbled)
1 cup shredded swiss cheese
2 tubes crescent rolls
1/2 cup mayonnaise
2 tsp dijon mustard
1/2 onion (finely chopped)
2 plum tomatoes (thinly sliced)
1/2 head of lettuce (shredded)
Honey Mustard

Heat oven to 375. In a bowl combine the chicken, bacon and swiss cheese. Mix in the mayonnaise, dijon mustard and onion. Unroll the crescents and form a circle, sealing the edges together. Spoon the chicken mixture into the crescent rolls. Top with the slices of tomato. Wrap the dough around the chicken mixture and seal. Bake for 20-25 minutes. Let cool for 10 minutes then place the shredded lettuce in the center and serve with a side of honey mustard dressing.  This can be served warm or at room temperature.