Wednesday, December 29, 2010

Pumpkin Chocolate Chip Muffins


I have made this several times during the last few months, they are so good. Its generally a fall treat, but I could enjoy them all year round...Enjoy!

1 1/2 Cups Sugar
1 Cup Canned Pumpkin
1/2 Cup Vegetable Oil
1/2 Cup Water
2 Eggs
1 2/3 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
1 1/2 Cups Semi-Sweet Chocolate Chips

In a large mixing bowl, combine sugar, pumpkin, oil, water, and eggs; beat well. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in chocolate chips. Line a muffin tin with paper liners and fill half-way. Bake in a pre-heated 350 degree oven for 12-15 minutes. Insert a toothpick in to check for done-ness. If it comes out clean, then it is done. Remove to a wire rack and cool. This recipe should make 24 muffins.

Recipe and picture compliments of "Kaitlin in the Kitchen"

Brandy

Wednesday, December 22, 2010

Sheperd's Pie

This week sure has been busy! I am still not sure how it is already wednesday, and most definitely not sure how it is only two days away from Christmas! Can someone explain that?? Anyways, I knew I wouldnt have much time to make dinner last night but I didnt have enough chicken for the crock pot. So, I had to come up with something else! Shepards Pie used to be one of my fall back recipes but somehow got lost in the move! Meaning, I havent made it since May.. not really sure why! I would like to thank my cousin DeAnna for this delicious easy recipe!

Sheperds Pie



1 lb ground beef/turkey
1 can corn
1 can green beans
1 can tomato soup
****This was the directions for my potatoes 2 cups of boiling water for 1 cup of pearls, let sit for 3-5 minutes**
6 cups of water
3 cups Instant Mashed potatoes-*anything you want in your potatoes*
a healthy handful of cheese

Preheat oven to 350
Cook ground beef in large skillet. Once it is fully cooked add corn, green beans, and tomato soup. Mix together and let simmer on low heat for just a minute or two stirring constantly.
In separate pan boil 6 cups of water, add instant potatoes and let sit for 3-5 minutes. I added butter salt pepper, garlic powder and milk to my potatoes until they tasted how I wanted them to.
Place beef and vegetable mixture into the bottom of a 9 X 13 pan, spread out evenly. Place potatoes on top of beef mix and spread out evenly. Top with cheese and bake for 20-25 minutes.

Eat and Enjoy!
Jen

Monday, December 20, 2010

Apple Turnovers


My husband loves apple turnovers. I found this recipe to make them for my very first time. I made them first with the puff pastry which was wonderful. Tony didn't like the puffy pastry so much, so the next time I made them with Grands biscuits for him, he loved them. So either way you prefer is good. If you use the biscuits just roll them out on a floured surface and add the filling and bake according to the package instructions. Enjoy!

2 tablespoons lemon juice
4 cups water
4 Red Delicious apples - peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Preheat the oven to 400 degrees F (200 degrees C).
Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned.

Brandy

Crock Pot Creamy Chicken

I am not sure what else to call this except for delicious! I have posted this on my personal blog before but not on here yet! This is now a staple meal! Also I must advise you that if you do not use your crock pot now is the time to start! It simplifies your life!

3-4 Frozen Chicken Breasts
2 cans cream of chicken
atleast 1/2 cup sour cream (more the better)
1 packet dry lipton onion soup mix

Put all the ingedients into the crock pot. (If chicken isnt fully covered you can add a little chicken broth) Cook on low for 8 hours or on high for 4-5 hours. Once cooked take two forks and shred the chicken in the crockpot. Serve over Rice and add cheese on top!
I could eat this all day! Thank You Shannon for this recipe!

Enjoy!
Jen

Creamy Sausage Rotel Dip

I love that I actually have time to cook on the weekends! I also made this recipe for the Ugly Sweater party, it was my Mexican dish! A coworker brings this to all the holiday potlucks and it is always one of the first things gone!

Creamy Sausage Rotel Dip



1 pound hot sausage (You can use regular as well, just depends on your preference)
2 pkgs cream cheese
2 cans rotel (hot is HOT, just a warning, Mild works great)

Cook sausage thoroughly, then add cream cheese and rotel. Cook on medium until cream cheese is melted.

Serve with chips (Santitas are our favorite) and enjoy!
Jen

Boston Cream Pie

Have you gained five pounds yet with these last couple of posts? So because my cream puffs were a disaster, I had to come up with something else to use the cream with. My meme had made a boston cream pie (cake) before and it was pretty simple. Her filling was more simple (vanilla pudding and whipped cream) but mine would do just perfectly! It was a huge hit at the party!

Boston Cream Pie


1 box yellow cake
*all ingredients on box, 3 eggs, 3/4 cup oil, and 1 1/4 cup water)

Filling
2 cups milk
1 pkg instant vanilla pudding mix
1 can sweetened condensed milk
1 pkg cream cheese (or the 1/3 the fat version that no one can pronounce)
1 container of cool whip or homeade whipped cream

Chocolate Frosting

Divide batter evenly into two 8 inch pans and bake according to the directions on the cake box.
Make sure your pan  (s) are sprayed heavily with pam so that the cake with easily come out.
Once baked, set on separate plates and set in freezer to cool for 30 minutes.

In the mean time...

Directions for filling:
Mix together milk and pudding mix. Add in sweetened condensed milk and cream cheese and mix together until smooth. Add whipped topping and fold in mixture with spatula until well mixed. Put in fridge until ready to use. This will make to much but its delicious!
Take out one of the cakes and top with plenty of filling, it might run over the sides but that is Okay! Place back in freezer for at least 15 minutes.
Once filling has set take out of freezer and place the other 8 inch cake on top. Frost with Chocolate Frosting!
Serve and Enjoy!
This recipe takes a while because of the cooling time but other than that is super easy!
Jen

Cream Puffs

This is where my attempts turned unsuccessful. However since it was a human error and I am positive they would have turned out to be delicious if it wasnt for my big mistake I am posting it anyways!
So you want to know how I messed them up? I am really embarrassed to say but for some reason I thought wax paper was the same thing as parchment paper... If you thought it was too then I am saving you the heart ache and embarrassment! It is definitely not and will burn when put in the oven followed by a chain reaction of events that include stopping everything you are doing to give your dogs baths because they are so terrified of the smoky house and fire alarm they have to get as far away from it as possible!
Anyways... This delectable looking treat was going to be my "international" dish since they originated in Germany!

Cream Puffs


The Puff Ingredients



  • 1 cup water


  • ¼ teaspoon salt


  • ½ tbs sugar


  • ¼ cup butter


  • 1 cup all-purpose flour


  • 4 large eggs


  • The filling

    2 cups milk
    1 pkg instant vanilla pudding
    1 can sweetened condensed milk
    1 pkg cream cheese (or the 1/3 the fat version that no one can pronounce)
    1 container of cool whip or homeade whipped cream

    Chocolate sauce if desired

    Directions for filling:
    Mix together milk and pudding mix. Add in sweetened condensed milk and cream cheese and mix together until smooth. Add whipped topping and fold in mixture with spatula until well mixed. Put in fridge until ready to use. This will make to much but its delicious!
    1. Cream Puff Directions: Preheat oven to 400 degrees F.
    2. Combine water, salt, sugar and butter in a medium saucepan; bring to a boil over medium-high heat, stirring until butter melts. Add flour all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. The mixture resembles mashed potatoes. Remove from heat; cool 5 minutes.
    3. Transfer mixture to a mixing bowl. Add eggs, one at a time, mixing on low speed with an electric mixer. Scrap down the sides of bowl occasionally and beat until batter is smooth.
    4. Spoon mixture heaping tablespoonfuls onto an ungreased baking sheet, leaving 2 inches between puffs.
    5. Bake immediately for 35 minutes or until puffs are golden brown and have a crisp shell. (Do not open the oven door during the first 15 minutes of baking time.) Remove from oven and cool on wire racks.
    6. Cut tops off and fill with 2½ tablespoons custard; replace tops and drizzle with 1 tablespoon chocolate sauce. Serve immediately.
    7. Storage: Store baked unfilled cream puff shells in an airtight container in the refrigerator. Use within 24 hours or freeze up to 2 months.

    Hershey Kiss Cookies

    This is the first of a couple things I made this weekend. I hosted an Ugly Sweater party and had to come up with some holiday/international treats! This is one of my successful attempts! And yes that does mean there were some unsuccessful....
    I have had these before but I forgot how delicious they are! The kiss in the middle is the perfect amount of chocolate!!


     
    ingredients
     
    1 3/4 c. flour
    1 tsp. baking soda
    1/2 tsp. salt
    1/2 c. sugar
    1/2 c. brown sugar
    1/2 c. shortening
    1/2 c. peanut butter
    1 egg
    3 tbsp. milk
    1 tsp. vanilla
    48 kisses (9 oz. bag)
     
     
    directions
     
    Combine all ingredients except for kisses. Form dough into 1 inch balls and roll in sugar to coat. Bake on ungreased cookie sheet at 375 degrees for 10-12 minutes. Take out and immediately put on Hershey Kiss.
     
    *I forgot to roll them in sugar but they turned out just fine without it, just one more way to save a few calories! kinda.....
     
    Now thats easy and delicious!
    Enjoy!
    Jen

    Thursday, December 16, 2010

    Mmmm Mmm Good Homeade Chicken Noodle Soup

    I love coming home to a good hot & ready meal! For this reason I LOVE the Crock pot! You can make almost anything in the crock pot, even cakes! Well todays forecast was wet and dreary and cold. THe solution, Soup! So I searched some recipes and found one for my 2nd favorite kitchen gadget (1st is the kitchen aid!) All I had to do when I came home was boil water and cook the noodles! So fifteen minutes after getting home I am enjoying a delicious meal! Here it is!!

    Chicken Noodle Soup

    picture via

    2 chicken breasts (Frozen)
    2 cups water
    4 cups chicken broth
    1 tsp garlic powder
    3 Sliced Carrots
    2 tbs minced onion
    4 chicken boillon cubes
    salt & pepper to taste
    *3 tsp corn starch to thicken if desired

    1 pkg egg noodles


    Put all ingredients in the crock pot  except the noodles. Cook on low for 8 hours, a little longer won't hurt either! Use a fork and shred the chicken in the crock pot and cut up the carrots.
    Serve over egg noodles!

    Enjoy!
    Jen

    Chicken Broccoli Biscuit Casserole

    Last night I had to go to the grocery store. I was hungry. The number one rule of grocery stores is to "Not go while you are hungry!" So since I had to go home anyways I figured I would try and make dinner before I went. One problem, I felt like I didn't have any thing to make! I had half of all the ingredients I needed to make stuff! So to the clouds.. Just kidding. I started rummaging through my pantry & fridge and found a meal! yay! It turned out delicious! Here it is:

    Chicken Cheddar Broccoli Biscuit Casserole (say that 5 times fast!)



    1 can of Texas style biscuits (10/can)
    2 chicken breasts
    1 can cream of chicken
    1 cup fresh or frozen broccoli
    1/2 cup sour cream
    1 cup cheddar cheese

    Preheat oven to 400 degrees
    Cut chicken into cubes and cook thoroughly. (I seasoned mine with lemon pepper and cooked in olive oil) Simultaneously boil broccoli in separate pan. Once chicken and broccoli are cooked, place the chicken in the pan with the broccoli. Add CoC/Sour Cream/& cheddar cheese and put on medium heat until heated throughout and cheese is melted. Grease a 9 X 9 Pan and place 7 biscuits in bottom of pan. Pour chicken/broccoli mixture on top of biscuits. Then tear the remaining 3 biscuits into small pieces and place on top of the mixture. Bake for 15-20 minutes or until biscuit pieces on top are golden brown. Let sit to cool for atleast 5 minutes.

    Serve and enjoy!
    Jen

    Monday, December 13, 2010

    Breakfast Burritos

    Hmmm..I think I cooked a lot this weekend! I love breakfast..Wait, have I mentioned that already?


    Breakfast Burritos

    6 eggs
    1/2 pound of sausage (I use hot sausage)
    1/2 cup milk
    1 1/2 cups of breakfast potatoes (tater tots hash browns and the cubed potatoes all work great)
    salt & pepper to taste
    Cheese
    Tortillas

    Cook Sausage once half way cooked add potatoes (If frozen, put in microwave to thaw out first) Finish cooking sausage and potatoes together until thoroughly cooked. Beat eggs, milk, and salt and pepper in separate bowl. Turn stove on medium heat and add egg mix to sausage and potaotes, mix together until eggs are cooked.

    Warm up tortillas, put burrito mix in your tortillas and add cheese! *Salsa is good with them too!*

    Enjoy!
    Jen

    Tex Mex Rice A Roni

    I am not sure exactly what to call this. I Kind of made it up but a recipe on the box gave me the idea. This is one of our staple meals. I make it once every couple weeks and I love it!



    Tex Mex Rice a Roni
    1 box beef flavored rice a roni
    1 tbs butter
    2 cups water
    1 lb ground beef
    1 can corn
    1 can green beans
    1 beef bouillon cube

    Cook ground beef and set aside. Cook rice a roni according to directions using butter to brown the vermicelli mix. Once the rice mix is browned add the cooked ground beef, corn, green beans, flavor mix from box, beef bouillon cube and water. Bring to a boil then turn down to simmer and leave covered  for 20-25 minutes.
    Let sit uncovered for 5 minutes.
    Serve & Enjoy!
    Jen

    Cheddar Broccoli Soup

    Colby is always raving about how delicious the cheddar broccoli soup is from Panera Bread. I had never had it but it sounded good so I thought I would attempt at making it. I am glad I did! It turned out delicous and creamy! Colby went back for a large serving of seconds which means it must have been good! Not to mention he tells me when it isnt! :)

    "Panera's" Cheddar Broccoli Soup



    1 tablespoon butter, melted
    1/2 medium onion, chopped *I used a little over 1 tbs of dry minced onion instead**
    1/4 cup melted butter
    1/4 cup flour
    2 cups half-and-half
    2 cups chicken stock or bouillon * I used the boillon but added three boillon cubes to 2 cups of water*
    1/2 pound fresh broccoli
    1 cup carrots, julienned
    salt and pepper to taste
    1/4 teaspoon nutmeg
    8 ounces grated sharp cheddar


    Directions:
    Saute onion in 1 tbs of butter. Set aside. Cook 1/4 cup melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

    Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.


    ** I don't think that I pureed mine enough because I put all of it in the blender at the same time. So make sure you puree it enough so the broccoli isn't too chunky**

    Serve with grated cheese on top!
    Enjoy!
    Jen

    Crock Pot Chicken and Gravy


    Taking the advice from Jen, I decided to use my crockpot for supper. Boy am I glad I did! This recipe is one of the best meals I have cooked and so so easy. Enjoy!



    2 chicken breasts
    1 can cream of chicken soup
    1 envelopes of chicken gravy mix
    hot steamed rice

    Combine all ingredients in a crockpot and cook on low for 4-6 hours. Before serving break the chicken breasts into bite sized pieces. Serve over hot steamed rice.

    Brandy

    Quick & Easy Rolls

    I am all about some delicious dinner rolls! My all time favorite is my meme's monkey bread which I will post next time I make it but until then these will do! They were so simple to make and I only had to endure one rising process rather than the 2 or 3 that some breads make you wait for! SO here they are:

    Quick & Easy Dinner Rolls




    1 pkg. active dry yeast
    1 c. lukewarm water
    1 egg
    1/4 c. sugar
    1 tsp. salt
    1/4 c. oil or melted butter *I used the oil
    3 c. flour, sifted * I did not sift my flour but I am sure that they would come out even fluffier if you do, or you can use bread flour instead.


    Dissolve yeast in lukewarm water. Add egg, sugar, salt and oil (or butter). Add half the flour, and beat until smooth. Add rest of flour and beat again until smooth. Fill greased muffin pans half full and let rise until double.
    Bake at 400°F for 15 minutes. Brush tops with butter while still warm.

    See how simple these are? You can even make loaves of bread with this recipe. 
    But Don't forget the butter and homeade jam!
    Enjoy!
    Jen

    Friday, December 10, 2010

    Sloppy Joes


    I never really liked the sloppy joes from a can, but this recipe is so good. Its an easy weeknight meal also. I served mine on hamburger buns and toasted them in the oven with butter. Enjoy.



    Ingredients:


    2 Tablespoons Butter
    2-½ pounds Ground Beef
    ½ whole Large Onion, Diced
    1 whole Large Green Bell Pepper, Diced
    5 cloves Garlic, Minced
    1-½ cup Ketchup
    1 cup Water
    2 Tablespoons Brown Sugar
    2 teaspoons Chili Powder (more To Taste)
    1 teaspoon Dry Mustard



    Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
    Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
    Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste.


    Serve meat mixture on a bun or roll.


    Brandy


    Thursday, December 9, 2010

    Blackberry Overnight French Toast

    If you are like me then you LOOOOOVE Breakfast! If you are not like me and don't like breakfast then this might just be the recipe to change your mind! I made this last year at the Howard Thanksgiving Brunch! It was perfectly delicious and pretty easy to make!



    Hands-on time: 21 min.; Total time: 8 hr., 51 min.
    Yield: Makes 8 to 10 servings

    Ingredients
    1 cup blackberry jam
    1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
    1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1-inch cubes
    4 large eggs
    2 cups half-and-half
    1 teaspoon ground cinnamon
    1 teaspoon vanilla extract
    1/2 cup firmly packed brown sugar
    Toppings: maple syrup, whipped cream

    Preparation
    1. Cook jam in a small saucepan over medium heat 1 to 2 minutes or until melted and smooth, stirring once.
    2. Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.
    3. Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.
    4. Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings.

    Homeade Whipped Cream
    1 pint of heavy whipping cream
    6 tbs sugar
    2 tsp vanilla

    Place whipping cream in chilled bowl and begin to mix (If you have a KITCHEN AID, put the bowl in the freezer for 5 minutes and turn your mixer on high, you will be done in less than 5 minutes!). Mix until the top begins to peak. Add sugar and vanilla. Mix together. ** I have found that I tend to under mix in fear of over mixing. Does that make sense? Anyways don't be afraid to beat that cream into perfection! It should be a pretty thick consistency when complete, other wise it will "melt" back into liquid form. I served mine with homeade whipped topping, next time I am definitely going to try it with syrup too!!

    Wednesday, December 8, 2010

    The Whole Enchilada... Soup!

    Let me start out by saying that I was very nervous about this recipe. One it uses a can of pumpkin. To me Mexican food and pumpkins don't go together but I thought what the hey, let's give it a chance as it came highly recommended by a coworker.



    The whole enchilada chicken soup by Hungry Girl

    *also please note that this is my version of her soup. She does not use a crock pot or sour cream and adds other things in it!







    Ingredients

    3 cups fat-free chicken broth

    1 tbs minced onion

    3 cups green enchilada sauce

    One 15-oz. can pure pumpkin

    10 oz. frozen boneless skinless lean chicken breast

    1 cup sour cream (light, again I save where I can! :)...)

    1 cup frozen white (or yellow) corn

    Optional: dash hot sauce, or more to tasteOptional toppings: shredded fat-free cheddar cheese, crushed baked tortilla chips



    Directions:

    Throw all the ingredients in a crockpot and cook on low for 8 hours. Once soup is done take two forks and shred the chicken inside the crockpot.

    Makes 9 servings!


    I served over rice but my husband liked it better without the rice and served like soup.. go figure!

    This was good. It wasnt the best soup I have ever had. I think that it was missing something but I couldnt figure out exactly what it was. I think next time I will throw in a can of cream of chicken soup as well as some more enchilada sauce.. I don't think I added enough!



    Those are my suggestions! Let me know if you try them and what you think! Or just what you think about the soup in general! It is a very healthy meal and would be even healthier if I didnt throw in the sour cream but I can't help myself! haha...



    Enjoy!

    Jen

    Tuesday, December 7, 2010

    Chicken Nachos


    My hubby's favorite dish at any Mexican restaurant is Chicken Nachos. I wanted to make the recipe at home but I never dreamed it would be so easy. My mom has made this for quite some time but I never thought to try it on my own. I had all the ingredients at home all I had to do was stop on my way home and pick up a warm rotisserie chicken. This is such an easy week night meal.












    Ingredients :

    Shredded rottisserie chicken (2 cups)
    2 cups melted mexican cheese
    Tortilla chips

    Directions:

    Shred the chicken. Melt the cheese in the microwave until desired temperature. In a plate, spread tortilla chips, cover with chicken, and then pour cheese sauce on top.

    This recipe yeilds 2-4 servings.

    Brandy

    Monday, December 6, 2010

    Easy Fettucini Alfredo

    I had only made alfredo sauce one time prior to finding this recipe. It was difficult and required too much garlic mincing and sauteeing. This recipe calls for 4 simple ingredients in 1 pan... Now thats simple!

    Alfredo Sauce

    1 pint heavy cream
    1/2 cup butter
    3/4 cup parmesan cheese (I always add about a cup!)
    1 tsp garlic powder

    Directions:
    Om a saucepan combine butter and heavy cream. Simmer until all is melted and mix well. Add the parmesan cheese and garlic powder
    Let simmer for 15-20 minutes. Even longer if possible. The longer the better.
    *You can substitute heavy vream for half and half but it will not be as thick.
    Serve over fettucini noodles and enjoy!

    Jen

    The easiest pizza dough recipe

    Whenever I want something easy and filling I make a pizza. Okay not everytime, but it is a family staple food! Before I write out the recipe you must know this one secret. KITCHEN AID.

    The kitchen aid has changed my cooking life. Anything I have to mix or knead is now done by my red beauty! If only she could roll out dough too.... Anyways, If you do not have an electric bowl mixer ie kitchenaid, bosch, etc.. I highly suggest you ask Santa for one for Christmas! Especially if baking/cooking more is one of your new years resolutions! (Oh and you can mash and shred things with it too!)


    Easy Crispy Pizza Dough

    1 packet insant dry yeast

    1 cup warm water

    1 tsp salt

    1 tbs olive oil

    1 tbs sugar

    *spices to taste (optional)

    2 1/2-3 1/2 cups of flour


    Mix water and yeast together and let sit for a minute. Add salt, olive oil, sugar and 2 cups of flour

    Mix together and add 1/2 cup of flour until dough is firm but slightly sticky.

    Put dough in oiled bowl (roll the dough in the oil so all sides are covered) and let sit for 1 hour or until doubled in size.

    Preheat oven to 450*

    Roll out your dough and place whatever sauce and toppings you desire!

    Bake for 15-20 minutes or until crust is golden brown.


    *Spices to taste-I will sometimes add garlic and oregano to my dough to give it a little extra flavor, it tastes great with out it though!


    Slice, Dish, & Enjoy!

    Jen

    Sunday, December 5, 2010

    Thai Honey Peanut Chicken


    Welcome!

    I wanted my first post to be something out of the norm for my cooking. I have never tried thai cooking but when I saw these ingredients I knew I had to try it! It was so delicious. I served it with a bed of rice, but it could also be served by itself with a side dish. Enjoy!





    1 pound Chicken, In Chunks
    ¼ cups Soy Sauce
    2 Tablespoons Honey
    1 Tablespoon Lime Juice
    1 teaspoon Minced Garlic (approximately 1 Large Clove)
    1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
    ½ teaspoons Curry Powder
    1 teaspoon Sriracha (optional)



    Mix ingredients and marinate chicken for 2-3 hours.
    Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.
    To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).
    Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.




    Brandy











    Saturday, December 4, 2010

    Delicious Pumpkin Cheesecake

    So I wanted something different than your average pumpkin pie for my first Thanksgiving meal. I came across this fabulous Paula Deen pumpkin cheescake and knew I had to make it! I am so glad that I did because it turned out to be so delicious! If you don't believe me ask my brother who ate 1 whole cheesecake by himself!! I was a little bit nervous since I had never made a cheesecake before, but this recipe was so simple I couldn't mess it up!
    Pumpkin Cheesecake by Paula Deen


    via

    Crust:


    1 3/4 cup graham cracker crust

    3 tbs of light brown sugar
    1/2 tsp on ground cinnamon

    1 stick melted butter


    Filling:


    3 (8 oz) packages cream cheese, room temp
    1 (15 oz) can of pureed pumpkin

    3 eggs plus 1 egg yolk

    1/4 cup sour cream (I used light sour cream, I save calories where I can! )
    1 1/2 cups of sugar
    1/2 tsp of ground cinnamon
    1/8 tsp ground nutmeg
    2 tbs All Purpose Flour
    1 tsp vanilla extract


    Directions


    Preheat oven to 350* degrees

    For Crust
    Mix ingredients together, butter being the last ingredient added and form pie crust in a 9" spring form pan (this is optional, I used 2 regular pie pans).


    For Filling
    Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
    Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 + hours.

    Slice, Serve and Enjoy!
    Jen

    Welcome!!

    Welcome to our cooking blog! We decided that we needed to collaborate all or our ideas and recipes into one place so that everyone could enjoy!
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