Chicken Alfredo

Hubby says this tastes like Olive Garden's Chicken Alfredo...I've never eaten either because of food allergies, but I must say making this for him is much cheaper than going to Olive Garden!

Chicken Alfredo
(Printable Version)
1 pkg fettuccine pasta

olive oil
3 boneless skinless chicken breasts, cut into thin 1 inch strips
garlic powder
parsley
salt & pepper

1 pkg cream cheese
1 stick butter
1 1/4 cup milk
3/4 cup parmesan cheese
freshly ground black pepper

Cook pasta according to package directions. Heat olive oil in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, parsley, salt & pepper, as much or as little as you like; saute 5-10 minutes or until chicken is no longer pink and juices run clear. Cover skillet to keep chicken warm while preparing sauce.

In another skillet, melt cream cheese and butter over medium heat. The mixture will look kind of gross (just warning you!) and cream cheese will be chunky. Once the mixture begins to bubble, turn heat to low and slowly whisk in milk, parmesan and pepper. Warm over low heat until sauce is hot.
Assemble pasta, chicken, and sauce on plates and serve immediately. Enjoy!

Hop over to Cooking During Stolen Moments for more yummy main dish recipes!

Garlic Mashed Potatoes

Photo credits: Baco Recipes

Garlic Mashed Potatoes
(Printable Version)
5lb bag red potatoes, peeled and chunked
1 bulb of garlic, separated and cloves peeled
1 stick butter
1/2 - 3/4 cup chicken broth
1/2 cup sour cream
1/2 cup parmesan cheese
2 tsp salt
1 tsp garlic powder
1 tsp parsley (optional)

In a large pot boil potatoes and garlic cloves for 20 minutes or until tender; drain and return to pot. Add butter and cover with lid for 5 minutes to allow butter to melt. Add remaining ingredients and mash potatoes with an electric mixer. I start with 1/2 cup of chicken broth but then add more if the potatoes need to be creamier.

Visit The Happy Housewife for more great side dish recipes!

Cheese & Bacon Fries

I came up with this recipe after Jacob had Outback's fries. They are so easy and yummy!

Cheese & Bacon Fries
(Printable Version)
1 pkg frozen shoestring fries
2 cups monterey jack cheese, shredded
1 (3oz) pkg real bacon bits

Cook fries in oven according to package directions. Once they are crispy, top with cheese and bacon bits. Return to oven for 5-10 minutes, or until cheese is melted. Serve with ranch dressing for dipping.

Visit Balancing Beauty and Bedlam for more yummy Appetizer recipes!

Homemade Hot Chocolate

What tastes better on cold nights than yummy hot chocolate?! We love hot chocolate and I was thrilled to find this recipe for super easy homemade hot chocolate! Once you try this, you'll never want to use the instant mix again. ha! You can easily double or triple the recipe too!

Homemade Hot Chocolate (recipe from There is no place like home)
(Printable Version)
1/3 cup cocoa
1/2 cup sugar
1/8 tsp salt
1/2 cup boiling water
3 1/2 cups milk
1 tsp vanilla

Combine cocoa, sugar, and salt in a saucepan. Whisk in boiling water and heat mixture to a boil over medium heat, stirring continuously. Stir in milk and heat until hot, but not boiling. Remove from heat and stir in vanilla.

Serve with your favorite toppings. We like cool whip, marshmallows, cinnamon, peppermint sticks, or chocolate chips. Serves 3-4.

Be sure to head over to Parenting the Tiniest of Miracles for more holiday drink ideas!

Ham & Bean Soup

Ham & Bean Soup (modified from my Mom)
(Printable Version)
1 cup dried Great Northern beans
2 cups chicken broth (I used gluten-free)
4 cups water
2 cups cooked ham, cut into chunks
1 can Rotel
1/2 an onion, chopped
1 tsp. salt
1 tsp. chili powder
1 tsp. paprika
1 tsp. freshly ground black pepper

Soak beans overnight according to package directions. Rinse and drain. In a large pot combine beans, broth, water, ham, Rotel and onion. Bring to a boil; cover and simmer for 1-1/2 - 2 hours, adding more water as needed. Stir in remaining ingredients. Simmer 30 minutes longer or until beans reach desired softness.

Yield: about 4 servings

Caramel Pie

You can't see all the yummy gooeyness of this pie because I made it to take to a friend. I'll post a better picture next time I make it.

Everyone loves this pie! You'd never guess that it only takes three ingredients to make!

Caramel Pie
(Printable Version)
1 can sweetened condensed milk
1 pre-made graham cracker crust (or you can make your own)
1 (8oz) container cool whip, thawed

Boil unopened can of condensed milk in a deep saucepan covered for 2 hours. Make sure that the water covers the can the entire time. Carefully remove can from water and let cool for 30 minutes. Open can and spread caramel evenly on the bottom of the graham cracker crust. Top with cool whip. Refrigerate at least 2 hours before serving.


This recipe is linked to Tidy Mom of 2:

Zucchini Casserole

This casserole is fast and super yummy! It's one of my favorite "go-to" side dishes for church dinners or when I'm taking a meal to someone.

Zucchini Casserole (recipe from my Mom)
(Printable Version)
4-5 medium zucchini, washed and cut into chunks
1 onion, chopped
1 tsp. salt
1 stick butter
1 box chicken flavored stuffing mix
1 cup shredded carrots
1 cup sour cream
1 can cream of chicken soup

Cook zucchini, onion and salt in boiling water for 15 minutes. Drain thoroughly. In a bowl, microwave butter until melted; stir in stuffing mix and set aside. In another bowl, combine remaining ingredients.

Lightly grease a 13x9 glass baking dish. Layer: 1/2 of the stuffing mixture in the bottom of the pan, then add zucchini and onion, spread carrot mixture over zucchini, and then top with remaining stuffing mixture. Bake at 350 degrees for 30 minutes, or until golden brown.

Frosted Pumpkin Cranberry Bars

These bars are amazing! They got rave reviews at our church dinner last Sunday!

Frosted Pumpkin Cranberry Bars (modified from Taste of Home)
(Printable Version)
1 1/2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. allspice
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
3/4 cup butter, melted
3/4 cup dried cranberries, chopped

Brown Butter Frosting:
1/2 cup butter
4 cups confectioners' sugar
1 tsp. vanilla
4 to 6 T. milk

In a bowl, combine the first eight ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. Spread into a greased 15x10 baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, heat the butter in a saucepan over medium heat until golden brown, about 7 minutes. Remove from heat; cool for 5 minutes. Stir in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread over bars. Refrigerate several hours before cutting. Store leftovers in the refrigerator. Yield: about 4 dozen

This recipe is linked to Tempt My Tummy Tuesday!

Cheddar Potato Soup

Cheddar Potato Soup (modified from Taste of Home)
(Printable Version)
1 medium onion, chopped
1 stalk of celery, chopped
2 T. olive oil
5 cups potatoes, peeled and diced
2 cups chicken broth
1 cup water
2 cups (8oz pkg) shredded cheddar cheese
2 cups milk (I used coconut milk)
1 tsp freshly ground black pepper
1-2 tsp salt (add 1tsp, taste and add more if needed)
Dash paprika

In a large pot, saute onion and celery in oil until tender. Add potatoes, broth, and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.

Puree in small batches in a blender until smooth; return to pot. *We wanted more chunky soup, so I pureed about half of the potato mixture and then just roughly mashed the remaining mixture. Just do it however your family likes it* Stir in cheese, milk, pepper, salt and paprika. Cook and stir over low heat until cheese is melted.

Serve with seasoned croutons or crusty bread. Yield: 6 servings

Spiced Pumpkin Cupcakes

These were for my baby shower, that's why the frosting is pink. ha.

Spiced Pumpkin Cupcakes (modified from www.bettycrocker.com)
(Printable Version)

1 box spice cake mix
1 (15 oz) can pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup oil
4 eggs

Heat oven to 325 degrees. Place paper baking cups in muffin cups. (I've done both regular cupcakes and mini ones and they both work great)

In a large bowl, beat all ingredients with a mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fill muffin cups about 2/3 full.

Bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.

Frost cupcakes with store bought cream cheese frosting, or the recipe below for homemade frosting.

Cream Cheese Frosting
1 pkg. cream cheese, softened
1 stick butter, softened
3-4 cups confectioner's sugar
1 tsp. vanilla
1 tsp. cinnamon

In a large mixing bowl, beat cream cheese and butter until smooth. Beat in 2 cups of sugar, vanilla, and cinnamon. Add remaining sugar, beating at low speed until you reach desired thickness. Refrigerate for an hour or so before frosting cooled cupcakes.

This recipe is linked to Cupcake Tuesday.

Easy Oil Pie Crust

Easy Oil Pie Crust (from Better Homes and Gardens Cookbook)

1 1/4 cups all-purpose flour

1 T. sugar

1/4 tsp. salt

1/4 cup oil

3 T. milk

In a medium bowl stir together flour, sugar, and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball. Press dough firmly onto bottom and up sides of a 9-inch pie plate.

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Caramel-Pecan Pumpkin Pie

Caramel- Pecan Pumpkin Pie (modified from Better Homes and Gardens Cookbook)

1 pie crust (use store bought or make your own. I use this recipe)

2 slightly beaten eggs

1 (15oz) can pumpkin

1/4 cup milk (I used yogurt)

1/2 cup brown sugar

1 T. all-purpose flour

1 tsp. vanilla

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 cup brown sugar

1/2 cup chopped pecans (I used walnuts)

2 T. butter, softened

Prepare crust and set aside. In a large bowl stir together (I used my mixer on low speed) eggs, pumpkin and milk. Stir in the sugar, flour, and spices. Pour pumpkin mixture into pie crust. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes.

Meanwhile, in a medium bowl stir together brown sugar, nuts, and butter until combined. Remove foil from pie. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours.

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Stuffed Zucchini

Stuffed Zucchini

2 large zucchini, washed and dried
1 egg
1 T. onion, finely chopped
1/2 cup parmesan cheese
1/2 cup shredded cheddar cheese
1 cup crushed corn flakes
1/2 tsp. salt
1/4 tsp. garlic powder

Poke zucchini with a fork (about 6 times each); place on a paper towel in the microwave. Microwave for 3 minutes on high; turn over, and cook 2 more minutes. Let cool for several minutes.

With a large knife, cut off the ends of the zucchini and discard. Cut zucchini in half lengthwise and scoop out pulp onto a cutting board. Place zucchini shells in a shallow lightly greased baking dish.

Roughly chop zucchini pulp and put in a medium bowl. Add remaining ingredients and mix well. Fill zucchini shells with pulp mixture. Bake at 375 degrees for 30 minutes or until lightly browned.

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Breakfast Casserole

This is our traditional Christmas morning breakfast. We always prepare it on Christmas Eve and then let it bake on Christmas morning while we open our presents. It is so yummy!

Breakfast Casserole (modified from the Cotton Country Cookbook)

1 loaf of bread, torn or cut into cubes (we use homemade sourdough bread, but anything will work)
1 lb. sausage or bacon, cooked and crumbled
2 cups shredded cheddar cheese
8 eggs
2 1/2 cups milk
1 tsp. salt
1/2 tsp. pepper, opt

In a greased 9x13 glass baking dish spread bread cubes evenly over the bottom. Next sprinkle the meat and then the cheese over the bread.

In a medium mixing bowl whisk eggs, milk, salt and pepper. Pour evenly over other ingredients in baking dish. Cover with foil and refrigerate overnight.

When ready to bake, place baking dish in a shallow pan (I use a cookie sheet) of water. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 minutes longer, or until lightly browned. Cool for 10 minutes before serving.

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Mom's Granola

Fresh homemade granola is one of the best things ever! It was a staple growing up and it is in our house too.

Mom's Granola

6 cups old-fashioned oats
1 cup wheat germ*
1 cup nuts, broken into pieces
1 cup coconut
1 cup sunflower seeds
2 Tbsp. cinnamon
1 tsp. salt

1 cup honey
1/2 cup oil
1 Tbsp. vanilla

1 cup dried fruit (I use craisins or raisins)

Combine dry ingredients in a large bowl. Mix liquid ingredients and pour over dry. (I usually measure out all the liquid ingredients in a 2 cup measuring cup and pop it in the microwave for a minute. That makes it easier to mix together and stir into the dry ingredients.) Stir until well coated.

Put in a greased 9x13 baking dish. Bake at 350 degrees for 20 minutes; stir and add dried fruit. Bake another 20-25 minutes or until evenly browned. Cool and store in an airtight container.

*Omit, if wheat allergy!

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Banana Pudding

This is an all-time favorite in my family, maybe with everyone in the South for that matter! Everyone loves some good ole 'naner puddin! ha.

Banana Pudding

1 large box vanilla pudding
16 oz. container Cool Whip
1 can sweetened condensed milk
6-7 ripe bananas
1 box vanilla wafers

In a large bowl make pudding according to package directions. Add cool whip and milk; mix well. Slice bananas.

In a trifle bowl or other glass bowl, layer 1/3 of the pudding mixture, then 1/3 of the bananas, then a layer of vanilla wafers. Repeat layers two more times. Instead of putting whole wafers on top, crush them up and sprinkle them over the top.

Refrigerate several hours or overnight before serving. Enjoy!

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Photo credits: Food Network

Check out Kelly's Korner for lots more yummy dessert recipes!

Pumpkin Muffins

I love all things pumpkin and since Fall is here I'm ready to try out lots of new pumpkin recipes! I love that you can taste the delicious pumpkin flavor! These muffins are super moist on the inside and a little crusty on the top because of the topping.  I did cut down on the sugar, but I think they are nice not being super sweet. You can use 2 tsp. of pumpkin pie spice instead of all the individual spices if you'd like.

Pumpkin Muffins (modified from Muffin Top)

1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup sugar
1 (15 oz) can pumpkin
1/3 cup oil (next time I'm going to try applesauce)
2 eggs
1 tsp. vanilla

Topping
1 T. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin, or put liners in muffin cups. In a small bowl combine topping ingredients; set aside.

In a mixing bowl combine flour, baking powder, baking soda, salt, spices, and sugar; set aside.

In a smaller bowl whisk together pumpkin, oil, eggs, and vanilla. Add to the flour mixture; stirring only until combined.

Fill muffin cups about 3/4 full of batter, then sprinkle tops with sugar-cinnamon mixture. Bake for 30 minutes or until a toothpick inserted into center of a muffin comes out clean.

Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container.

Makes 12 muffins

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Crockpot Applesauce

This is one of my favorite recipes to make in the fall! It is so yummy! I like to make a big batch, so I've modified the original recipe. Just store the leftovers in the refrigerator. I usually by a peck of yellow delicious apples at a local grocery store and make two batches of applesauce. It freezes really well, so you can enjoy yummy applesauce all winter!

Crockpot Applesauce (modified from A Year of Slow Cooking)

12 apples, peeled, cored, and quartered
3 T. lemon juice
3/4 cup water
2 tsp. vanilla
2 tsp. cinnamon (more or less depending on how cinnamony you want it)
1/2 tsp. allspice
1/2 tsp. nutmeg
2 T. brown sugar

Put apples in a large (6 quart) crockpot. Add lemon juice, water, and vanilla; stir well. Add remaining ingredients and stir again.

Cover and cook on low for 4-6 hours, stirring every once in a while. When apples are very tender mash with a potato masher or fork.

We like our applesauce chunky, so I mashed up the apples with a fork after 6 hours.

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This post is linked to Smockity Frocks "What's In Your Crockpot?"

Sausage, Cabbage, & Rice

My Mom made Cabbage Rolls when we were growing up (from what I remember, they were sausage and rice rolled up in cabbage leaves and steamed). I love the flavor/texture combination, so I came up with my own version of the meal. It's a super easy skillet meal!

Sausage, Cabbage, & Rice

1 lb. sausage
2 1/2 cups water
1 cup rice
1 cup salsa
3 cups cabbage, cut into chunks (I don't measure this, just do about 3/4 of a head)
1 cup shredded cheddar cheese

In a large skillet, brown sausage. Drain well, and return to skillet. Add water and bring to a boil. Add rice and salsa; stir well. Place cabbage on top of rice mixture; do not stir. Cover and simmer on low for 25 minutes. Stir well then cook 5 minutes longer. Sprinkle with cheese; cover until cheese is melted.

Makes 5-6 servings

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Crockpot Chicken Parmesan

Crockpot Chicken Parmesan

5 chicken breasts, cut into strips (I cut each breast into 3 strips)
1 T. olive oil
8oz fresh mushrooms, sliced
1 green pepper, cut into chunks
1 onion, cut into wedges
2-3 small zucchinis, cut into chunks
1 jar pasta sauce
1 tsp. basil
1 tsp. oregano
1 tsp. garlic powder
1 tsp. salt
1/2 cup parmesan cheese
2 cups mozzarella cheese, shredded
2 bay leaves
Hot cooked pasta

Heat oil in a large skillet. Brown chicken on both sides; set aside. *Note: chicken does not need to be cooked through, just browned on the outside.

In a medium bowl combine pasta sauce, basil, oregano, garlic powder, salt, and parmesan cheese; set aside.

Layer veggies in the bottom of a large crockpot. Next, add chicken and pour sauce mixture on top. Sprinkle with mozzarella cheese and add the bay leaves right on top. Cover and cook on Low 5-6 hours or High for 3-4 hours.

Before serving discard bay leaves. Serve over hot pasta.

Makes about 6-8 servings

*I have substituted eggplant for the zucchini before and it turned out great!

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This post is linked to Smockity Frocks "What's In Your Crockpot?"

Chocolate Chip Cookie Dough

This is super yummy Chocolate Chip Cookie Dough! It is egg-less, so it is made to be eaten raw.

Chocolate Chip Cookie Dough (modified from Disney Family Fun)

1/2 cup butter, softened

3/4 cup brown sugar

1 cup all-purpose flour

1/2 tsp salt

1 tsp vanilla

1 cup semisweet chocolate chips

4-6 T. water

Cream butter and sugar together in a medium mixing bowl. Stir in flour, salt, vanilla, and chips. Add the water, one tablespoon at a time until you reach cookie dough consistency.

Makes 2 cups. Store in refrigerator.

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Roasted Chicken & Vegetables

This is one of our favorite meals! I love it because you can pretty much add whatever veggies you have on hand and it always turns out yummy!

Roasted Chicken & Vegetables (modified from Good Housekeeping)

1 lb red potatoes, unpeeled & cubed (I use about 8 small potatoes)

2 large carrots, peeled & cut into chunks

1 large onion, cut into wedges

1 T. pre-minced garlic

3 T. olive oil

2 tsp. salt

1 tsp. dried rosemary leaves, crushed

1 tsp. coarsely ground black pepper

4 chicken breasts (I sometimes cut the chicken into strips, but it is best to leave them whole so they don't get too dried out)

1 red pepper, cut into chunks

1 green pepper, cut into chunks

2 small zucchini, cut into chunks (I've also used yellow squash)

Preheat oven to 425 degrees. Lightly grease a 15 1/2" x 10 1/2" roasting pan (I just use a 9x13 baking dish). In a large bowl combine potatoes, carrots, onion, garlic, 1 T. olive oil, 1 tsp. salt, 1/2 tsp. rosemary leaves, and 1/2 tsp. black pepper; toss to coat. Pour into roasting pan. Cover with foil; roast vegetables 20 minutes.

Meanwhile in the same large bowl combine chicken, red & green pepper, zucchini, and remaining olive oil and spices; toss to coat. Remove pan from oven; uncover. Add chicken mixture to roasting pan; stir gently to combine (I use tongs to toss the mixture and then place the chicken breasts on top of the vegetables). Roast, uncovered for 25 minutes; stir chicken and vegetables to brown evenly.

Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.

Serves 4, but is great as leftovers!

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Be sure to check out Kelly's Korner for more Go-To Dinner Recipes!!

Best Ever Homemade Pizza

We love pizza! Because I have food allergies and can't eat regular flour, I have to make my own pizza crust. Soon after we were married I started experimenting with different recipes. This recipe is definitely the best! It is the quickest, easiest and tastiest! I originally got this recipe from Crystal at Money Saving Mom but I've made a few changes.

Pizza Crust:

1 T. dry yeast

1 cup warm water (105-115 degrees)

1 tsp salt

1 tsp sugar

2 Tbsp vegetable oil (I use olive oil)

1 tsp garlic powder

1 tsp onion powder

1 tsp (each) oregano, basil, & rosemary (if you don't have separate spices, you can substitute Italian seasoning)

2 1/2 cups flour

Dissolve the yeast in water. Add remaining ingredients except flour. Mix well. Stir in flour & knead until dough is smooth. I just knead directly in the bowl, but you do it on a floured surface as well.

Press dough onto a greased pizza stone or pizza pan. Add your favorite toppings. Be creative! You can use pretty much anything. This is the combination we like best: pasta sauce, pepperoni, cooked & drained sausage, peppers, onions, mushrooms, and mozzarella cheese.

Bake at 425 degrees for 15-18 minutes or until crust looks crispy and slightly browned. Enjoy!

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Granny's Chocolate Chip Cookies

This recipe was passed down to me from my Granny and my Mom. It's definitely a family favorite!

Granny's Chocolate Chip Cookies

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp salt

1 tsp baking soda

3/4 cup sugar

3/4 cup brown sugar

1 cup Crisco

2 eggs

1 tsp vanilla

1 (12oz) pkg semi-sweet chocolate chips

In a medium bowl combine first four ingredients; set aside.In a large bowl cream sugars and Crisco until light and fluffy. Add eggs and vanilla; beat well. Gradually mix in flour mixture on low speed of mixer. Stir in chocolate chips.

Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Cool on wire racks and store in an airtight container.

Enjoy!

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Pistachio Salad

This recipe came from my Mom. It's one of my Dad's favorites, so it was always a special treat for us growing up! I made it today because it's Daddy's birthday and we're having a little party for him after prayer meeting tonight.

Pistachio Salad

1 (16oz) can crushed pineapple

2 small (3.4oz) boxes of pistachio instant pudding mix (or 1 large box) *I use Jello brand because it is Gluten/Casein free but other brands work just fine*

1 cup chopped nuts

12 oz container Cool Whip

1 1/2 cups mini marshmallows

Mix all ingredients together in a large bowl. Refrigerate several hours before serving.

I love that this salad is so fast and easy to put together!

Print this recipe! *instructions on left sidebar*

Pumpkin Pancakes

Pumpkin Pancakes (modified from All Recipes)

• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups milk (I used water. Add more if you like thinner pancakes)
• 1 cup pumpkin puree (I used a heaping cup)
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 
  
• In a large bowl combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl (or 4 cup measuring cup), whisk together the milk (or water), pumpkin, egg, oil and vinegar.

• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

These turned out so yummy! I usually freeze the leftovers.

Print this recipe! *see instructions on the left sidebar!*

Strawberry Cheesecake Bars

I slightly modified this recipe from Betty Crocker. Everyone that tried them said they were really tasty, but the sugar cookie crust was too thick. Next time I make them I will make 6-8 cookies (bake them on a cookie sheet for about 10 minutes) and use the remaining dough for the crust, so it won't be as thick.

Strawberry Cheesecake Bars

Crust:

1 pouch Betty Crocker sugar cookie mix

1/3 cup butter, melted

2 T. flour

1 egg

Filling:

2 (8oz) pkgs cream cheese, softened

1/2 cup sugar

1 tsp. vanilla

2 eggs

Topping:

3/4 cup spreadable fruit (I used strawberry ice cream topping)

	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
	In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
	In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
	Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

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Spicy Chili

This is our favorite chili recipe. It's really not too spicy, but the Rotel adds a little kick!

Spicy Chili

1 lb. ground beef, cooked with 1/2 a diced onion, and drained

2 (15 oz) cans diced tomatoes

1 can Rotel

1 can pinto beans, rinsed and drained

1 can great northern beans, rinsed and drained

1-2 cups of water, depending on how thick you like it

2 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

2 Tbsp. paprika

2 Tbsp. chili powder

Combine all ingredients in a medium or large crock pot. Cook on high 4 hours or low 6 hours, stirring frequently. I usually put it in the crock pot at lunch time on low and let it cook all afternoon until suppertime.

Serve with cornbread, sour cream, and shredded cheddar cheese. Leftovers can be frozen for up to 3 months.

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Butterfinger Cake

This cake is a huge hit! What's nice is that it's really simple to make.

Butterfinger Cake

1 german chocolate cake mix

1 can sweetened condensed milk

1 jar caramel ice cream topping

1 (8oz) container cool whip, thawed

2 Butterfinger candy bars, coarsely chopped

Mix up cake batter and bake in a 9x13 baking pan (or glass dish) according to package directions. As soon as the cake comes out of the oven poke holes in the top of it using a fork.

Combine sweetened condensed milk and caramel topping in a 2-cup glass measuring cup (this makes it easy to pour). Pour about half of the caramel mixture slowly over cake. Use a rubber spatula to spread the mixture evenly over cake. Wait about 10 minutes for the cake to soak up the caramel, then pour remaining mixture over the cake.

Cool cake completely.

Spread cool whip evenly over cooled cake, then sprinkle Butterfinger pieces on top. Cover and refrigerate for several hours or overnight.

This cake really really rich, so you'll want to be sure to cut small pieces! Refrigerate leftovers.

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Homemade Salsa

This recipe came from my mother-in-law. I've tweaked it a little to fit our tastes. Everyone that tries it says it tastes like restaurant salsa!

Homemade Salsa

2 cans (14.5 oz) petite diced tomatoes, slightly drained (You can also use about 4 cups of fresh tomatoes. Just cut them in half, squeeze a little of the juice/seeds out, and then dice them)

1 tsp. minced garlic

1 tsp. salt

2 yellow banana peppers, fresh or from a jar, seeded & chopped

2 jalapeno peppers, fresh or from a jar, seeded & chopped

fresh cilantro (a large handful of leaves only)

2-3 green onions, chopped

1/4 c. white onion, chopped

If using fresh peppers, boil them in water for about 15 minutes until soft. Then chop fine. Add everything to blender and blend until soupy.

Chill and then serve with tortilla chips.

Enjoy!!

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This recipe is linked to Faith, Food and Fashion Friday!

Roasted Red Potatoes

I adapted this recipe from my Mom. She gave me the general idea of what spices and stuff that she used and I added and changed some things.

2lbs red potatoes

2 Tbsp olive oil

1 tsp basil

1 tsp oregano

1 tsp garlic powder

2 tsp seasoned salt

3/4 cup Parmesan cheese

Wash potatoes and cut them into 1 inch cubes.

In a gallon-sized ziploc baggie combine potatoes and olive oil. Once potatoes are coated with oil, add remaining ingredients to baggie. Shake well to coat potatoes evenly.

Pour into a greased 13x9 glass baking dish. Bake at 400 degrees for 30 minutes. Remove from oven and stir. Bake for another 30-35 minutes or until browned.

Makes about 4 servings.

Sausage Dip

This is an all-time favorite with my family, church family, and friends! Whenever we are planning a youth prayer meeting and we ask what the young people want to eat they all say "sausage dip!"

Basic recipe:

1 lb. sausage, cooked and drained

2 (8oz) packages cream cheese

2 cans Rotel (diced tomatoes with green chilies), drained

Combine all ingredients in a crock pot. Warm on high for 2 hours or low for 4 hours, stirring frequently. Serve warm with tortilla chips. About 4 servings

When I make a large crockpot full for a get-together, I use: 4 lbs sausage, 5 packages of cream cheese, and 5 cans of Rotel. You can easily double or triple the recipe, just make sure you have one more package of cream cheese and can of rotel than you do pounds of sausage. (I hope that makes sense)

I'm participating in Tempt My Tummy Tuesday, and BooMama's DipTacular, so be sure to stop by there for more awesome recipes!

Raspberry Chocolate Custard

I got this recipe in a pregnancy email from What to Expect. I modified the original recipe a little to fit our tastes.

3/4 cup semi-sweet chocolate chips

6 oz fresh raspberries

1 cup milk

2 T. butter

1/2 cup sugar

1/4 tsp salt

1 tsp vanilla extract

1/2 cup all-purpose flour

1 tsp cinnamon

4 eggs

powdered sugar for dusting

Preheat oven to 350 degrees. Grease a 9 in glass pie plate. You can use custard cups if you want.

Add raspberries and chocolate chips to pie plate and set aside.

In a small saucepan combine milk, butter, sugar and salt. Heat over low heat stirring often, until butter is melted and sugar is dissolved.

Remove pan from heat and stir in vanilla.

Sift flour and cinnamon together into a mixing bowl. Whisk in the eggs one at a time; beating until mixture is clump-free.

Slowly pour milk mixture into flour mixture, stirring until smooth. Pour over over raspberries and chocolate.

Bake for 35-40 minutes or until golden brown (or you can stick a fork in the center and it will come out clean). Cool slightly then dust with powered sugar and serve warm. Store leftovers in the refrigerator.

We loved this! It's just so easy but so gourmet!

Spicy Chicken & Rice Casserole

This casserole is a big hit in our family and at church dinners! I've changed the original recipe a good bit to suit our tastes. I love that this recipe doesn't use cream soups (a rare find when it comes to casseroles!), so it's gluten free!

Spicy Chicken & Rice Casserole
3 boneless skinless chicken breasts, cubed
salt & pepper
olive oil
1 medium onion, chopped
1 pkg mushrooms, sliced
2 cups chicken broth (I use gluten-free)
1/2 cup milk
1/2 cup sour cream
1-1/2 tsp salt
1 can Rotel (tomatoes & chilies), slightly drained
1-1/4 cups raw long grain rice
1 tsp each Italian seasoning, poultry seasoning, paprika, & garlic powder

Preheat oven to 375°F. Grease a 9x13 baking dish. Heat 2 Tbsp of olive oil in a large sauté pan on medium high. Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. 

Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and place in baking dish. Note: the chicken does not have to be cooked through, only browned.

In the same sauté pan add 1 Tbsp olive oil, add the onions, and cook until translucent, about 3 minutes. Add onions to baking dish.
Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.

Add chicken stock, milk, sour cream and salt to sauté pan. Whisk together over low heat until blended. Add the raw rice and rotel to the casserole dish, then carefully pour the sauce mixture over top. Add the seasonings to the dish. Stir the mixture so that everything is evenly distributed in the casserole dish.

Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45-50 minutes. Let stand 10 minutes before removing foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.

Approx 6 servings (the leftovers taste great too!)

This recipe is linked to LifeasMom's Ultimate Recipe Swap.

Homemade Lemonade

There is nothing like fresh homemade lemonade in the hot summer time...or anytime of year, really! After trying several different recipes, I finally found one that's easy and super yummy!

1 (2lb) bag lemons (about 7 lemons depending on their size)

1 packet of dry lemonade mix

2 cups sugar

water

Grate lemon zest from one of the lemons into a gallon sized pitcher. Cut lemons in half and juice (or squeeze). I have a handy-dandy juicer that saves my hands from having to do all the work. A bag of lemons should yield about 2 cups of juice.

In pitcher combine lemon zest, lemon juice, lemonade packet, sugar, and about a quart of water. Stir until sugar is dissolved.

Fill pitcher up with water. Pour over ice and serve or refrigerate until chilled.

Enjoy!

Flourless Chocolate Brownies

Today I have been craving something chocolate...like cookies or brownies. A piece of dark chocolate just would not do! Since I have food allergies and I have to use a special kind of flour (expensive flour I might add), I was hoping to make something that didn't use flour. So I googled "flourless brownies" and I found this recipe. I tweaked it a little to suit my taste and this is what I came up with to satisfy my chocolate craving!

Flourless Chocolate Brownies

8 oz. semi-sweet chocolate
1 cup butter
2/3 c. sugar
2 teaspoons vanilla extract
3 eggs, beaten
1 1/2 cups ground almonds (I used a mixture of almonds, pecans and walnuts)

Preheat the oven to 325 degrees.

Over low heat in a heavy saucepan melt butter and chocolate together. Take the pan off heat and add the sugar and vanilla. Let the mixture cool a little.

Whisk the eggs into the chocolate mixture, then add the ground almonds (I ground up the nuts in my food processor. They were still a little mealy, but you don't want to grind them too much and make butter!)

Turn batter into a greased 9-inch square baking pan and bake 25-30 minutes (I baked mine for 30). The edges and most of the top will have set but it will still be a bit wiggly in the middle when shook. Allow to cool and then cut into 16 pieces and serve. Brownies will be fudgy and gooey.

Aunt Juanita's Cake

This is a super easy super yummy cake! The recipe originally came from my great-aunt Juanita. It's basically a Butter Pecan cake. What makes it unique is that you put the icing in the cake...believe me, it turns out sooo moist!

1 butter pecan (or plain yellow) cake mix

1 container coconut pecan icing

1 cup water

5 eggs

3/4 cup oil

Grease a bundt pan and preheat oven according to cake mix package directions.

In a large mixing bowl, beat all ingredients for 30 seconds on low and 2 minutes on high. Scrape sides of bowl often to make sure everything gets mixed in evenly. Pour into greased bundt pan.

Bake according to directions on box or until a toothpick comes out clean. Cool in pan about 10 minutes then turn out onto a cake stand or plate. Cool completely. Dust with confectioners sugar before serving.