Cinnamon Raisin Bread

2 1/2 tsp dry yeast

1 1/2 cups of warm water

1 Tsp. sugar

2 Tablespoons honey

2 Tablespoons butter

1 teaspoon salt

3 cups bread flour

1 Tablespoon cinnamon

3/4 cup raisins

Layer ingredients in your bread machine starting with the liquid ingredients. Then flour, and lastly yeast. I cooked mine on the light, basic setting. I had to punch it down a couple of times! I also only baked it 40 minutes in the bread machine.

recipe adapted from: The Blessed Hearth

Pumpkin Spice Baked Oatmeal

I found this recipe and adapted it via A Pretty Life in the Suburbs. And it was so yummy. I literally couldn't keep Carson out of it!

Baked Pumpkin Pie Oatmeal:

3 cups old fashioned rolled oats (not the quick-cooking kind)

1/2 cup brown sugar

2 tsp baking powder

1/4 tsp salt

2 1/2 tsp pumpkin pie spice

1/2 tsp vanilla

1/4 cup applesauce 

3 eggs

1 1/2 cups milk

1/2 cup pure pumpkin puree (not pumpkin pie mix)

1/2 cup raisins, optional

• Whisk together eggs, applesauce, milk and vanilla.  Then stir in pumpkin puree.
• In a separate bowl, mix together oats, sugar, baking powder, salt and spice.
• Combine egg mixture and oat mixture.
• Add raisins, if desire.
• Pour into an 8x8 baking dish.  At this point you may, cover and refrigerate overnight, or just bake as directed.
• If refrigerated in the morning, give the oatmeal a little stir.  
• Then put the dish into a cold oven, and bake at 350 degrees for 40 to 45 minutes. 

Homemade Chicken Noodle Soup

This one comes to you from Get Off Your Butt and Bake. A couple of weeks ago, we had a stomach bug fly through our house. I thought it was a good time to make this recipe. I loved the homemade egg noodles. They were wonderful!

Chicken Noodle Soup:

4 to 5 chicken breasts

Enough water to cover them really well

1 teaspoons onion powder 1 teaspoon celery salt

or 

Natures' Seasoning and Garlic Salt

or

1 teaspoon Bon Appetit seasoning 2 teaspoons salt 1 teaspoon pepper 2 teaspoons white sugar 1 Tablespoon dried parsley flakes 3 Knorr chicken bouillon cubes 1 bay leaf

(You will remove this when the chicken is done)

1 cup milk

2 tablespoons butter

Place chicken, water, and seasonings in a large pot and bring to a boil. Reduce heat to medium low and allow to simmer until chicken is done. Remove chicken from broth. Allow chicken to sit on a plate until cool enough to handle. When cool enough, shred chicken into coarse pieces. Add milk and butter to broth that is left in the pot. Add shredded chicken to broth, then let simmer (with lid on) on very, very low heat, until the noodles have dried for at least 1 hour. Add noodles slowly, separating any that may stick, stirring well after each addition. Cook soup over medium heat, stirring often until noodles are done, & juice has thickened. The flour on the noodles will aid in the thickening process. If you want thicker soup, simply mix well: 1 tablespoon flour with 1/4 cup milk, and slowly whisk into soup….stirring often, so that it doesn’t form lumps. When the noodles are done to your taste (about 1 hour of simmer time, after adding the noodles), serve & enjoy!

Egg Noodles:

2 Cups all purpose flour 
3 egg yolks 
1 egg 
2 teaspoons salt
1/4 to 1/2 cup water

Make a well in center of flour, add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky. I made mine in my food processor with my dough blade and it worked great!

Divide dough in 3 or 4 equal parts. Roll dough, one part at a time, into thin rectangle on well floured  piece of parchment paper. Less than 1/8 ” thick. (Keep the remaining dough covered). Make sure that your dough is well floured. Using a pizza cutter, cut piece of floured dough into 1/4″ strips. Then cut those long strips into shorter strips. (Cut them into the length you desire your noodles) Place cut noodles onto a clean towel to dry, for about 1 to 2 hours. (Drying keeps the noodles separated when you add them to your broth to cook)

Hedgehog Donut Holes

I made these for Warren's snack day at school. They are so cute! Fairly easy to make just a little time consuming. Recipe via The Pharma Blog.

Ingredients:
Donut Holes
Chocolate/Almond Bark
Chocolate Sprinkles
Small Cupcake Wrappers, optional

Take a donut hole and dip a good portion of the back side in chocolate. I placed mine on small cupcake wrappers since I was sending them for a school snack. Then immediately sprinkle with chocolate sprinkles. Once set, I placed three sprinkles in for a nose and two eyes. It helps to prime a hole with a toothpick before inserting the sprinkle.

Homemade Belgian Buttermilk Waffles

These are the most amazing homemade waffles you will ever make. And they don't require you to whip egg whites to add to the batter, BONUS! Recipe courtesy of ReMarkable Home. If you hop on over to her site, she has an amazing sounding butter syrup recipe too.

Ingredients:

• 1 ¾ c. flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 2 eggs
• 2 cups buttermilk
• 1/4 c. melted butter
• 1 tsp. vanilla

Directions: Combine dry ingredients in large bowl with a wire whisk. In bowl of electric mixer combine wet ingredients. Add dry ingredients to wet ingredients all at once and stir to combine. Batter will be lumpy. Cook in preheated waffle iron according to iron’s directions. Top with butter syrup, maple syrup, fresh berries and whipped cream.
I double this recipe cause we can always freeze them if we happen to have any left over.

Cheddar Bacon Ranch Pulls

I made this recipe for the FL- TN game and a big crowd. It was great! I love the simplicity and tastiness of Plain Chicken's site.

Crack Bread:
1 unsliced loaf of round sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place your bread on a sheet of foil that is large enough to go around the whole loaf. Then place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Close the foil around the bread and place on a cookie sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Summer Ice Cream Delight

Oh my goodness. This is the most amazing ice cream dessert. EVER! So super yummy and easy to make!

Ice Cream Delight:

24 ice cream sandwiches
12 oz – whipped topping
fudge topping
caramel topping
1 pkg Oreos

4 Skor bars, or Heath Bar Bits (in the baking aisle)

*You can use anything else in place of the oreos and skor bars*

Take a 9x13 pan and line the bottom with ice cream sandwiches. I used about 12. Spread half of the container of whipped topping over the sandwiches. Crumble Oreos and drizzle caramel and chocolate over the whipped topping. Then repeat with ice cream sandwiches, oreos, caramel, and chocolate and then Heath Bits. I stored mine in the freezer until we were ready to eat it.

Caramel Apple Cheesecake Bars

I took this recipe to our craft night. I wanted something fall-ish and apple and caramel seemed to do the trick. They were super yummy! I really does seem like a lot of steps, but they do come together fairly quickly. Recipe via The Girl Who Ate Everything.

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith medium apples, peeled, cored and chopped

2 Tbs sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened 

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with 2 forks until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15+ minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. In a bowl combine all the ingredients for the Streusel topping until well mixed. Sprinkle apples evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Chicken Roll Ups

Another recipe via Pinterest via Plain Chicken.










2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft)
2 tablespoons butter softened
1/2 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups already cooked)
1/2 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired). I used Swiss cheese for the topping.

For the filling --- in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Next add in the chicken Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

These were wonderful! I would
Highly recommend these.

- Posted using BlogPress from my iPhone

7-Up Biscuits

I found an interesting recipe at Plain Chicken via Pinterest the other day. While at the store I picked up all three ingredients to make them. Oh my goodness, heaven on a plate. Seriously. These are WONDERFUL! And so simple to make.

2 cups Bisquick

1/2 cup sour cream (I used Daisy Light)

1/2 cup 7-up (I used room temp Sierra Mist)

1/4 cup melted salted butter

Cut sour cream into biscuit mix, add 7-Up. It makes a very soft, dough. You might need to add a little bit more Bisquick if your dough is too sticky. Sprinkle additional Bisquick onto a cutting board and pat or cut out dough. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake at 450 degrees until golden brown. I baked mine about 20 minutes. 

Yeah, I don't think I will EVER do the canned kind again! Now, do you think these could be frozen?

Pork Carnitas

I couldn't find what I wanted in a recipe for Carnitas so I had to make up my own. Here's what I did...

3-4 lbs Pork Butt
1 1/2 tsp chipotle chili powder
2 tsp chili powder
1 1/2 tsp cumin
1 Tbs salt (will probably use a little less next time)
1/2 Tbs pepper
dash of cinnamon
1 tsp Adobo
3 tsp minced garlic
3 bay leaves
1 can of beef consume
1 whole container of lime juice (the one that is shaped like a little lime)

I mixed all the seasonings together and rubbed the pork. I placed the pork into the crock pot and poured the liquids over it. I then cooked the pork for 8 hours on low (or until it shreds easily). This is awesome for any type of Mexican dish you wish to create.

Peeps Rice Krispies Treats

I found this recipe via Love from the Oven and fell in love with all her wonderful ideas of treats with Peeps!

Here's how mine came out:

Sidenote: I did not half the peeps- probably should have. I also made my Rice Krispies Treat; I can see where the store bought ones would have worked better- they would have been harder. And I also used Nestle's new Mini Toppers as my "sprinkles."

Sweet Potato Muffins

Mini Sweet Potato Muffins (Makes 30 Mini Muffins)

1 Cup All Purpose Flour
1 Cup Old Fashioned Oats
1/3 Cup Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
2 Large Eggs, whisked
1 Cup Sweet Potato Puree, cooked*
1/2 Cup Milk
1/4 Cup Oil
1 Tsp Vanilla Extract

1. Preheat oven to 350 F.
2. Place the first 7 ingredients in a bowl and whisk to combine.
3. In a separate bowl whisk the remaining ingredients.
4. Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
5. Place 1 tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes.
6. Serve.

* To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth.

** You can place muffins in labeled freezer bags and freeze for up to 3 months.

recipe courtesy of weelicious.com

Mocha Punch

• I recently made this for a party I was having. Okay, and YUM! This is a delicious, cold, and very sweet punch that could be made for different events. My event was in the morning, and I wanted something to do with coffee so I thought it would be perfect. 

  
  
  
  

  Ingredients
• 6 cups water 
• 1/2 cup instant chocolate drink mix (Nesquick, or Hot Chocolate mix)
• 1/2 cup sugar
• 1/4 cup instant coffee granules
• 1/2 gallon vanilla ice cream
• 1/2 gallon chocolate ice cream
• 1 cup heavy whipping cream, whipped
• Chocolate curls, optional

Directions

• In a large saucepan, bring water to a boil. Remove from the heat. Add drink mix, sugar and coffee; stir until dissolved. Cover and refrigerate for 4 hours or overnight.
• About 30 minutes before serving, pour mixture into a large punch bowl. Add ice cream by scoopfuls; stir until partially melted.
• Garnish with dollops of whipped cream and chocolate curls if desired. Yield: 20-25 servings (about 5 quarts).

*I did not top with Whipped Cream or Chocolate Curls and it was just fine. I also halved the recipe and the proportions worked out well.*

Recipe from Taste of Home and my recipe box too.

Rainbow Cupcakes

These are really quite easy to make, just a little time consuming.

First you start with a yellow or white cake mix. Any old box cake mix will do! Mix according to instructions.

Then separate the batter in different containers. I used 6 colors, so I had 6 bowls. To each bowl, I added enough food coloring to get the desired shade. I lined my muffin tin, sprayed each cup, and then proceeded to fill each cup. I put one spoonful of cake batter into each liner. One tip I read said to have a bowl of water and use a finger dipped into the water to help you spread the batter out to the edges (the batter definitely doesn't spread well). Then bake according to the directions.

Most people top with a whipped topping or icing, but really, with all these bright colors who needs icing (or more sugar).

Irish Cream-Coffee Bars

Happy St Patrick's Day!


What better way to celebrate than with yummy Irish Cream-Coffee Bars!

Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup chopped pecans
1/2 cup cold butter
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tablespoons Irish cream liqueur
1 teaspoon instant coffee granules or crystals

Topping

1 cup whipping cream
3 tablespoons packed brown sugar
1 tablespoon Irish cream liqueur
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)

1. Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.

2. Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.

3. Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

I found this recipe on Flickr, but I am pretty sure they got it from Betty Crocker.com. Where ever it came from it's delicious!