Pumpkin Whoopie Pies

Oh my. I will makes these again for sure. These are amazing. Moist pumpkin cake with a sweet cream cheese filling. They are easy to make and very addicting.

Here is the recipe:
http://dreamydesserts.blogspot.com/2008/10/pumpkin-whoopie-pies-with-creamy-cream.html

Chicken Alfredo Rollups

Chicken Alfredo Rollups.
These were really good! I changed this recipe because I was out of  fresh garlic to suit my taste.  Make them soon! You will be glad you did.

Alfredo Sauce

½ cup butter
2 ounces cream cheese
2 cups half and half (you can use cream if your feeling crazy)
2 teaspoon garlic powder
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium saucepan melt the butter over medium heat. Add the cream cheese and whisk to smooth and melted. Whisk in the half and half and season with the garlic powder, oregano, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat.

Chicken Roll ups

9 lasagna noodles
Alfredo sauce (from above)
2 cups cooked, shredded chicken
1/2 tsp oregano
1/4 tsp garlic salt
2-3 cups shredded Mozzarella

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. Divide the shredded chicken and spread it out evenly over each noodle and then top each with about 3 Tbs. cheese. To roll up, start at one end and gently roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling. Roll loosely.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese and sprinkle oregano and garlic salt over the top. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Spicy Avocado Chicken Enchiladas

Man, these were so good. Next time I would use smaller, thinner flour tortillas.  I might even try corn tortillas instead.  Creamy, spicy, cheesy delicious! This picture doesn't quite show how good they really were.  The only tip I have to give is that you have to eat them right away as the avocado turns brown.

Here is where to find the recipe: Spicy Avocado Chicken Enchiladas

Queso Chicken Pasta

This was very tasty! My son loved it!! Very easy to make.  Note I used whole grain pasta cause thats how we roll in our household.

Here is the recipe.

Lillian's White Chili

3 chicken breasts, cubed

1 large onion, diced

2 cans northern beans, drained

2 cans cream of mushroom soup

2 cans white shoepeg corn, drained

1 can chicken broth

1 can Rotel

1 lb Velveeta, cubed

1 Tbsp butter

Saute onion with chicken in butter.  Once chicken is cooked through, add the rest of the ingredients and cook until cheese is melted. 

Serve with tortilla chips or warm tortillas.

Pixy Stix Cupcakes

These were yummy!! They tasted exactally like Pixy Stix! Sweet and tart at the same time.  Super simple to make and some of the ingredients will surprise you!

Here is the recipe.

Apple Pancakes

These are so good! They might even be my son's favorite breakfast. So simple and quick to make. Definitely freezable. No need for syrup and great for small hands that haven't mastered a fork yet.

Apple Pancakes
1 medium apple
1 cup Bisquick
1 egg
1/2 cup milk
1/2 tsp cinnamon

Mix Bisquick, egg, milk and cinnamon until well blended.
Peel apple and using a mandolin style slicer slice 1/8 inch thick. Remove core from the center with knife(I used a piping tip).
Dip each piece of apple into the pancake mix and cook until brown on both sides on a griddle heated to low.

Peach Cobbler

Had to have peach cobbler to top off our meatloaf dinner tonight.  Now this isn't your average cobbler with a biscuit like topping. This has a softer, creamier crust on the bottom.  I got this recipe from my Aunt Penny some time ago and it never fails.  Simple and oh so yummy!

Peach Cobbler

1 28oz can sliced peaches in heavy syrup

1cup flour

1 heaping cup of sugar

1 cup of milk

1 stick of butter

Preheat oven to 350 degrees.  Put butter in a casserole dish and place it in the oven while it heats.  Drain peaches, reserving 1/2 cup of juice. In a medium bowl mix together flour, sugar and milk until all the lumps are gone.  Once the butter is melted remove the dish from the oven and pour the wet mixture into the pan. DO NOT MIX.  Then, dump the peaches on top. DO NOT MIX. Pour on the reserved peach juice.  DO NOT MIX. Place the dish back into the oven and bake for 1 hour or until a fork inserted into the dough comes out clean.  You can top with cinnamon sugar or top with ice cream.

Almost Chick-Fil-A Sandwiches

 I tried this recipe tonight and it tasted 98% like Chick-Fil-A! I would definitely make it again!  I changed the recipe a lot and didn't use a deep fryer.  My deep fryer doesn't have a temperature gage so I didn't use it but I should have.  The batter fell off a few pieces of the chicken because I had to turn it using the pan fry method.  I think if I deep fryed it like it called for the batter would have stayed put.   The way I usually batter anything is flour-egg-flour but I felt this might be too thick of a crust.   I also read several of the reviews on the recipe (which I recommend during on every recipe) and a lot of people said soak the chicken in pickle juice.  I would say for about 4 hours.  You also use this recipe to do nuggets! Just diced your chicken into one inch cubes instead of pounding the chicken.

Almost Chick-Fil-A Sandwiches

Recipe heavily adapted from Foodnetwork.com

2 skinless, boneless chicken breasts (about 6 ounces each)

Dill pickle juice (enough to cover chicken)

Kosher salt and freshly ground pepper

1 teaspoon paprika (divided)

Peanut oil, for frying

1 large egg

1/2 cup milk

3/4 cup all-purpose flour

1/4 cup whole-wheat flour

1 tablespoon malted milk powder

1 tablespoon plus 1 teaspoon confectioners' sugar

1/4 teaspoon baking soda

1/4 teaspoon dry mustard

dill pickle slices

4 soft hamburger buns, split

1 tablespoon unsalted butter, softened

Directions

Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place in a shallow baking dish and cover with pickle juice. Marinate for approximately 4 hours.  Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon each pepper and paprika.

Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes (or until juices run clear when sliced), adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 (or more) pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

Impossibly Easy Mini Cheeseburger Pies

These are so good! Cash loved them. It's ground beef with worchestershire, garlic powder and cheddar cheese put into muffin tins with Bisquick. Fast, easy and very tasty! You can top with any toppings you like on your hamburgers.  You could probobly make them in mini muffin pans for popable little cheeseburger pies. 

Impossible Easy Mini Cheeseburger Pies

Click here for the recipe.

Chicken Fried Chicken with Cream Gravy

I had some chicken breasts in the fridge and had no idea what to do with them.  I got on Pinterest and saw a pin, "50 things to do with chicken breasts".  I saw a picture of chicken fried chicken.  I thought, "I can do that!".  So, I did.  I also made cream gravy.  Now, gravy and I haven't been friends in the past.  I have tried several times but I just never make it right.  The last time I made it it came out brown.  My mom used to make it all the time.  She used a green plastic cup to measure the milk.  I didn't inherit the "gravy makin' " gene.  I was watching Trisha Yearwood's cooking show on Food Network and she said the secret formula is 4-4-2.  I will never forget this formula because it made the perfect gravy!!  Now, the recipe I am going to post is going to be very vague.  You see, I don't measure when I cook unless I'm following a recipe or baking.

Chicken Fried Chicken
chicken breasts (as many as you need)
canola oil (or any oil for frying)
garlic powder
kosher salt
black pepper
flour (for coating the chicken)
eggs, beaten (I used 1 for 2 large chicken breasts)

Place your chicken breasts in a Ziplock baggie.  Pound them to approx. 1/2 in thickness.  This will ensure that they cook evenly and quickly without burning the crust.  Season both sides with pepper, salt and garlic powder.  Put enough oil in a cast iron pan to come up about a 1/4 inch up the side.  You don't want to cover your chicken in oil.  Heat on med heat.  The oil is ready when you drip a little piece of flour in the pan and it sizzles.  While the oil is heating, coat the chicken in flour, then beaten egg, then flour again.  Drop in the hot oil and fry until golden brown. 

Cream Gravy (4-4-2)
4 Tbsp of the oil
4 Tbsp of flour
2 cups of milk
salt to taste
pepper to taste

Over med-low heat put oil in a pan and add the flour.  Stir with a whisk until the mixture bubbles.  You want to cook out the flour taste.  Slowly whisk in the milk until combined.  Add salt and pepper. Continue to cook until it thickens.  It should only take a few minutes.

Lemony Cream Butter Cake

 Creaminess mixed with light cake. A slightly crunchy crust and bursting with lemon flavor.
This one was a little controversal for me.  I thought it was a little bitter. I think I put too much lemon zest.  My husband on the other hand loved it and said he didn't taste the bitterness.  He smokes so he's not a reliable source.  Can you make it and tell me how it turns out for you? Also, don't make this if you want something sweet now because it takes about 30 minutes to prepare, 30 minutes to bake and several hours to cool and chill in the fridge. Here is the recipe.

Mexican Corn on the Cob & Crockpot Chicken Tacos

My Mexican style corn on the cob is good, good, good! Grilled corn smeared with a little sour cream, topped with parmesean cheese, dusted with chili powder, salt and pepper and a drizzle of lime juice to make it sing. No recipe to post. Just add the previous ingredients to your taste! 

Mexican Corn on the Cob

This recipe was also adapted from a recipe on Pinterest. The picture had one recipe but the link had a totally diffrent recipe so I tried my own and man were they delicious!! We will definately make them again.

Crock Pot Chicken Tacos

1 pkg chicken taco seasoning
1 pkg ranch dressing mix
1 cup chicken broth
3 small or 2 large chicken breasts

Combine at powder mixes with the chicken broth in the crock pot. Stir. Add chicken breasts and cook on low for about 4 hours.  Shred and enjoy! Trust me these are awesome!

Roasted Corn Chowder with Chicken, Lime & Cilantro

This stuff is gooood! The lime and cilantro really make it pop.  It is clean, fresh and light but hearty at the same time.

This is the recipe.  Just FYI I didn't add the agave syrup at the end and I used 1 tsp of chili powder and it was perfect!

Blow Pop cupcakes

Made these babies for Easter.  They were delicious! Strawberry cake with Bubble Gum Marshmallow Buttercream. Don't they sound awesome?

Here is the recipe. Please note I had to add an additional tablespoon of milk to the buttercream. I also didn't put the strawberry marshmallow in the center only because I'm lazy :)

Boyfriend Approved Spicy Black Bean Burgers

I have had this recipe on my to-do list since last summer.  I never got around to making them and boy am I sorry I didn't make them before now! Very few ingredients and packed with flavor. These are FANTASTIC and I will for sure make them again.  I omited the flax seed and added an extra teaspoon of panko and they were perfect.  Not very spicy, but I think that depends on the jalepeno you get.  Some are spicier than others.  This is where to get the recipe.



The hub's burger with guacamole, tomato and pepperjack cheese

My burger with mustard, pickles, tomato and pepperjack cheese

Spicy Romano Chicken (from Johnny Carinos)

I love the Spicy Romano Chicken from Johnny Carinos.  It's cream, sundried tomatoes, artichoke hearts and chicken.  This recipe is SUPER yummy and I will make it again.  I didn't use any cayenne pepper because of my 1 year old but it was still SO good.  You gotta try this one!
Here is the recipe I used.

My Mom's Taco Salad

My mom used to make this for me and my sisters.  It's so yummy and easy to make.  You don't have to remember any measurements either!

1 pd ground beef (I use lean so I don't have to drain it)
1 can of Ranch Style Beans, drained (I sometimes use the ones with jalepenos)
1 head of iceberg lettuce
1 package of taco seasoning
1 tomato, chopped
cheddar cheese, grated
Fritos corn chips
1 small bottle Catalina salad dressing
green onions,  for garnish

Brown the hamburger meat in a large skillet. Add the taco seasoning and cook according to the directions on the taco seasoning packet. When the meat is done add the Ranch Style Beans and cook until the beans are heated through. In a seperate bowl, chop the lettuce and add enough Catalina dressing to coat evenly.  You can add more or less according to your taste. I usually use the whole bottle for a large head of lettuce. Mix in the tomato and cheddar cheese. Top with Fritos and green onions.  That's it!! So, so good!

Suzie's Layered Dip

I don't know who Suzie is but she changed my life with the invention of this dip.  It has made me popular to many and skinny to none.  I have made this many, many time and it is a sure crowd pleaser.

In a large dish layer the following in the order given:

2 10 1/2 oz cans bean dip

3 Avocados chopped and sprinkled with 2 tbsp lemon juice

1 cup sour cream mixed with 1/2 cup mayonnaise and 1 pkg dry taco seasoning

1 bunch green onions, chopped

3 tomatoes, chopped

2 3 1/2 oz cans chopped ripe olives 

2 cups grated monterey jack cheese

Seal with plastic wrap and refigerate until ready to serve. Serve with Doritos or corn chips.

This is her exact recipe.  When it says a whole bunch of green onions it depends on your size of onions. I do about 5 or 6 onions.  I also add cheddar for the color. I also don't like corn chips with it.  I serve it with Tostitos Scoops.

Chicken and Dumplings

Step by step directions on my version of chicken and dumplings. So easy, so good.

Chop up about 4 carrots, 1 medium onion and 2 stalks of celery.

If you don't have a food mover, get one.

Add about a tablespoon of canola or vegetable oil to a large pot. Add the veggies and saute until the onions start ot turn translucent.

Dump in a family size can of cream of chicken soup.

Add a box of low sodium chicken broth and stir.

 

Dump in the meat from a whole rotisserre chicken.

Add a teaspoon or two of pepper and a pinch of salt. Not too much though. The soup and broth are plenty salty.

 

Bring to a boil to cook the carrots and celery until they are soft.

Pull 1 can of regular biscuits out of the fridge. They are easier to work with if kept cold. Press them flat and cut each biscuit into 4 pieces. Sometimes I sprinkle on a little parsley for the color.

 .

Put all the biscuit pieces in the pot and dunk them in the soup mixture for a couple of minutes until they puff up.

 

Like this! Puffy delicous little pillows.

And then you get this yumminess!!

Three-Layer Carrot Cake

This cake is amazing. So few ingredients.  I have made it almost 10 times and it gets rave reviews everytime. I can't tell the people at work that I made it because they will be upset I didn't bring any to work.

 

You have to make this cake. You want the recipe? This is it. The only thing I didn't do is put the pecans in the frosting. Sometimes I put them around the sides if I'm feeling frisky but I wnated to make the outside all pretty and stuff.

Wayne's Beef Macaroni and Cheese

Made this little ditty tonight. Here is the Paula Deen recipe.

Wayne's Beef Macaroni and Cheese

Pan Roasted Brussell Sprouts.

I once had brussel sprouts when I was in kindergarten.  I hated them.  I haven't had them since and vowed to never eat them again.  Now 25 years later I have become fascinated with them.  Pictures on Pinterest have made me drool. So I gave it a go.  I just kind of went with it after seeing this recipe.

Don't they look amazing? It's because they were!

Ingredients:
1 pound brussel sprouts
6 slices of bacon
3 tablespoons of butter
1 small onion, diced
salt and pepper

1. I removed the outside leaves, rinsed them and cut some of the stem off. They were a little long for my liking.
2. I cooked the 6 slices of bacon until crispy and removed them and let them drain on paper towels.
3. I added the butter to the bacon drippings.
4. I added the onion and sauted them until translucent.
5. I then put in the brussel sprouts and sauted until browned and tender, about 8 minutes.
6. I finished off with pepper and a little salt. I went easy on the salt due to the saltiness of the bacon.

These were so good and I will make them again.

Bacon-Wrapped Scallops with Chili Lime Butter

Heavenly, yummy, delish, perfect, scrumptious...ok I'm out of words to describe how good these were!  Never mind the blue dot. It's from blue toothpics. It's all I had Okay! The Pioneer woman is my hero! Here is her recipe. I didn't use thick cut bacon. I thought it would be too thick and after making them, yes it would have been too thick.

Bacon-Wrapped Scallops with Chili Lime Butter

Meatloaf cupcakes

I have been on a cupcake kick for about 6 months. I came across a picture of these on Pinterest and had to make them.  I followed the recipe I was given for the meatloaf but you can use your favorite meatloaf recipe.  This one was ok. The great part was it has finely diced carrots inside which is great for kids that won't eat many vegetables.  Shoot, you can hide anything in there if you want! You must use lean beef or you will have to much grease. If you use a piping bag for the mashed potatos make sure there are no lumps or they won't go thru the piping tip.

Meatloaf cupcake with mashed potato "frosting"