Onion Potato Chicken Casserole

Here is a quick and easy casserole to throw together this time of year.  A nice way to feed those extra holiday house guests!

Onion Potato Chicken Casserole

Ingredients:

4 boneless, skinless chicken breasts
4 medium potatoes, sliced into 1/8 inch slices (and peeled if you want)
1 can cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
2 tbsp butter
1/2 cup shredded cheddar cheese
1 can French's fried onions


Directions:

Layer the potato slices in a 9x13 inch dish.  Drizzle with butter.  Mix soup, sour cream, broth and cheese and spread over potatoes.  Place chicken breasts on top, spacing them evenly across the dish.  Salt and pepper as desired.  Bake at 350 degrees for 30 minutes.  Sprinkle French's fried onions over the top of the casserole and bake for an additional 10-15 minutes or until chicken is cooked through.

Sweet Cherry Pie

It seems like most cherry pies are made with sour cherries or canned cherry pie filling, which make a fine cherry pie, but here is a recipe for a little sweeter cherry pie using frozen cherries.

Sweet Cherry Pie:

Ingredients:
Pie crust for a 2 layer 9 inch pie
5-6 cups frozen dark red cherries
1 cup sugar
1/2 cup flour

Directions:

1.  Place frozen cherries in a large bowl. If time permits, let them thaw for about an hour.  This will help them absorb the flour and sugar better.

2.  Preheat oven to 350°F.

3.  Mix sugar and flour in a small bowl. Pour over cherries and mix to blend. Let the mixture sit for about 15 minutes, stirring occasionally.  (If the flour/sugar mixture isn't all absorbed just pour the extra over the cherries in the pie crust.)

4.  Pour into pie crust and spread evenly.

5.  Roll out top pie crust and place on top of berries.  A lattice crust is always very pretty for fruit pies or you can use small cookie cutters like I did on this one to make cute cut-outs.  If you don't feel like doing anything fancy you can just do a plain top and cut some slits in the top so steam can get out.  Fold the top crust under the edge of the bottom crust and pinch tight to make a pretty border.

6.  Bake at 350 for about an hour or until the crust is golden brown and the juices are bubbling.  If the edges start to get too brown cover them with foil for the remaining cook time.

*Pies can leak over the edge so put a cookie sheet or liner on an oven rack below the pie to catch the mess.*

Sugar Cookie Bars

You know when you get that craving for a nice thick, soft sugar cookie but you don't want to go through the hassle of rolling and cutting and making a huge mess?  Well, these are your answer.  You make the dough, press it into the pan, and you're done!  You can frost these with buttercream or cream cheese frosting.  If you don't like frosting just sprinkle them with colored sugar sprinkles before baking.

Sugar Cookie Bars:

Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

Directions:
Preheat oven to 375 degrees.  Combine flour, salt, and baking soda in a bowl and set aside.  In a large bowl, cream butter and sugar until nice and fluffy.  Add eggs and vanilla and mix well.  Gradually add flour mixture to butter mixture a little at a time, until completely combined.  Spray a 13x18 baking sheet with cooking spray.  Press dough into pan making sure it's even all the way across.  Bake for 10-12 minutes or until light golden brown across the top.  Cool completely before frosting. 

*For softer cookies, do not overbake*

Bacon Ranch Pasta Salad

This is a simple pasta salad that is quick to throw together for potlucks.  If you want you can add some cooked chicken to it to make it heartier. 

Bacon Ranch Pasta Salad

Ingredients:
3 cups uncooked medium pasta shells or rotini
2/3 cup shredded carrots
2/3 cup frozen peas, thawed
4 bacon strips, cooked and diced
4 ounces cream cheese
1/2 cup sour cream
3/4 cup milk
1 envelope ranch salad dressing mix


Directions:
1.  Cook pasta according to package directions. 
2.  In the meantime combine the carrots, peas, and bacon in a large bowl. 
3.  In a smaller bowl beat the cream cheese until smooth.  Add sour cream and mix until smooth.  Add milk and dressing mix; beat until combined well.
4.  Drain pasta and rinse in cold water and add to the vegetable/bacon mixture.  Add dressing mixture and toss to coat.  Chill until serving.

Apple Cupcakes with Caramel Frosting

Here's a nice fall treat recipe.  What says fall better than caramel apples?  These are very simple to throw together.  I got these from Taste of Home. 


Apple Cupcakes with Caramel Frosting:

CUPCAKES:
Ingredients:
1 box spice cake mix (or you can use carrot cake mix or plain yellow cake mix)
Ingredients on cake mix package
2 cups peeled and finely chopped tart apples


Directions: 
Preheat oven to 350 degrees.  Line cupcake pan with paper liners.  Prepare cake mix according to package directions.  Fold in chopped apple pieces.  Fill cupcake pans 2/3 full.  Bake according to package directions.

CARAMEL FROSTING:
Ingredients:
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
2-1/2 to 3 cups powdered sugar

Directions:
In a heavy saucepan, combine brown sugar, butter, and milk.  Bring to a boil over medium heat.  Cook and stir for 2 minutes.  Remove from heat and add vanilla.  Cool to lukewarm.  Gradually beat in powdered sugar until frosting is the right consistency.  Frost cupcakes.  If you want you can stick a caramel apple stick in each one and sprinkle with toasted pecans.

Sweet and Sour Chicken

I sprinkled some sesame seeds on mine

I have tried several sweet and sour chicken recipes over the years trying to find one that I really liked.  This was it!  This one is very similar to the sweet and sour chicken at my favorite Chinese restaurant.  It's really quite simple too!  And, if you are rushed for time you can substitute frozen batter-dipped chicken nuggets instead of making your own.  (just don't use the breaded ones, they're not as good with this).  Enjoy!


Sweet and Sour Chicken:


Ingredients:

CHICKEN:
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 cups self-rising flour (No self-rising flour? Add 1/2t salt & 1 1/2t baking powder to your flour)
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
1 1/2 cups water
1 quart vegetable oil for frying

SAUCE:

1 (8 ounce) can pineapple chunks, drained (juice reserved)
1/4 cup cornstarch
1 3/4 cups water, divided
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food color  (or you can use 2 red and 1 yellow to make orange)
2 green bell pepper, cut into 1 inch pieces

Directions:

1. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
2. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. 
3. For the sweet and sour sauce, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring in a saucepan. Heat to boiling. Reduce heat to low. Combine 1/4 cup cornstarch and 1/4 cup water in a cup; slowly stir into saucepan. Continue stirring until mixture thickens.  Stir in pineapple chunks and bell pepper.  Remove from heat.
4. When ready to serve pour hot sweet and sour sauce over chicken on plate.  Serve with rice. 

I served my sweet and sour chicken with pork-fried rice and egg drop soup

Bacon Egg Cups

I tried these bacon egg cups for breakfast this morning and I think they are AMAZING!  They are incredibly simple to make and will impress any brunch guests.  You can top them with any herbs or seasonings you'd like to really customize it to your taste.  You have got to try these!

Bacon Egg Cups:

Ingredients:

Bacon (about 1-1/2 slices per cup)
1 egg per cup
Grated cheddar cheese (or any cheese of your choice)
salt and pepper
whatever you want to sprinkle on top (green onion, chives, tomato, oregano, etc.)

Directions:

Spray muffin pan with non-stick cooking spray.  Cook bacon in a large frying pan until lightly brown and still soft and chewy.  Line inside of muffin cups with bacon.  I wrapped 1 piece of bacon around the inside of the cup and then placed a couple smaller pieces on the bottom. 

Crack 1 egg into each cup.  Sprinkle with salt and pepper to your liking.  Top with cheese and whatever seasonings you want. 

Bake at 400 degrees for 15-18 minutes or until eggs are set.  You can stick a sharp knife into the middle of a cup to check if the eggs are done.  They should pop right out of the muffin pan.  Enjoy! 

Egg Drop Soup

One of my favorite things to eat when I go to a Chinese restaurant is Egg Drop Soup.  I never realized it was so simple to make until just recently.  This is a great basic egg drop soup recipe.  Enjoy!

Egg Drop Soup

Ingredients:
4 cups water
5 chicken bullion cubes
salt and pepper to taste
2-3 tbsp cornstarch mixed with 1/2 cup water (optional)
2 eggs, lightly beaten

Directions:
Bring 4 cups water and chicken bullion to a boil over medium-high heat.  Add salt and pepper to taste.  If you want to thicken your soup (most restaurants do) add the cornstarch/water mixture and stir well.  (Make sure your cornstarch/water mixture does not have any lumps before you add it to the soup.)  When it boils again remove the soup from the heat.  SLOWLY pour in eggs while GENTLY stirring soup in a clockwise direction.  (If you stir too fast it will turn the egg into shreds instead of long ribbons, but it will still taste good.)  Let set for about 1 minute so the egg can fully cook.  YUM!

If you want to add more flavor you can add a few drops of sesame oil or a little soy sauce when you add the salt and pepper.  Try topping it with diced green onions too. 

Mini French Toast Cupcakes

Want to try a new dessert that could be breakfast too?  Try these french toast cupcakes.  I found this recipe on BigOven.com and I thought it sounded like it would be worth a try.  I don't think it tasted exactly like french toast but they are VERY yummy! 


Mini French Toast Cupcakes:

Cupcakes: 

Ingredients:

1 ½ flour

1 ½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

1 cup sugar

½ cup unsalted butter, melted and cooled

2 eggs

2 teaspoons maple extract

½ cup milk

Directions:

1.  Preheat oven to 350 degrees.  Line a mini-muffin pan with paper liners or spray with non-stick cooking spray.

2.  Mix flour, baking powder, cinnamon, and salt in a large bowl.  Set aside.

3.  Cream butter and sugar.  Add maple extract and eggs and beat until well blended.  

4.  Alternate milk and dry ingredients adding a little at a time and mix well.  Fill muffin cups about 1/2 full.  Bake for 12-14 minutes until done.  Cool completely.

Cinnamon Cream Cheese Icing:

Ingredients:

1 pkg (8 oz) cream cheese, at room temperature

1 stick butter, at room temperature

4 cups powdered sugar

1 teaspoon ground cinnamon

1 tbsp maple syrup

Directions:
Cream the butter and cream cheese until smooth and fluffy.  Add the powdered sugar, a little at a time, until the sugar is well incorporated. Add the cinnamon and maple syrup and mix well.  Frost cooled cupcakes.

Simply Tasty Fruit Dip

I can't get enough fresh fruit during the summer!  I often take this fruit dip to parties and BBQs and it always gets good reviews.  It's easy to put together and you can change the flavor to suit your tastes or the fruit you are serving it with.  I like raspberry lemonade or strawberry daiquiri. You can half the recipe if you don't want to make a lot of it.  Give it a try!

Simply Tasty Fruit Dip:

Ingredients:
1 (8oz) pkg cream cheese, softened
2 cups plain or vanilla yogurt
1/2 container of Cool Whip
1 tsp any flavor Crystal Light drink powder (more or less to your liking)

Directions:
Beat cream cheese until smooth and creamy.  Mix in yogurt, Cool Whip, and Crystal Light until well blended.  Store in the refrigerator. 

Banana Split Cake with Homemade Hot Fudge

Here is a fun new twist on the banana split.  I found this recipe in an old Betty Crocker cookbook I have.  You make a banana cake to use instead of the bananas and then top the cake with the ice cream and toppings.  This cake is perfect for a summertime treat and it's great to share with friends!  I also made homemade hot fudge to go with it because it's super easy and very tasty (recipe below).  Give it a try!


Banana Split Cake:


Ingredients:
1 box yellow or golden butter cake mix
1 box (4-serving size) banana instant pudding (or you can use vanilla)
3/4 cup vegetable oil
3/4 cup buttermilk
1 tsp vanilla
4 eggs
2 ripe bananas, mashed (about 3/4 cup)

Directions:
1.  Heat oven to 350 degrees F.  Spray bottom only of 9x13-inch pan with baking spray with flour. 
2.  In a large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds.  Beat on medium speed for 2 minutes.  Pour into pan.
3.  Bake for 45-50 minutes or until deep golden brown and toothpick inserted in center comes out clean.  Cool completely, about 1 hour.  Cut cake in half lengthwise, and cut crosswise 11 times to make a total of 24 slices. 
4.  Place 2 cake slices in each banana split dish and top with ice cream and toppings of your choice. 

Homemade Hot Fudge Sauce:


Ingredients:
1 (14 oz) can sweetened condensed milk
4 (1 oz) squares semisweet baking chocolate
2 tbsp butter (use only BUTTER)
1 tsp vanilla

Directions:
In a small saucepan over medium-low heat stir milk, chocolate, and butter until chocolate is completely melted and mixture is smooth.  Remove from heat and mix in vanilla until well blended.  Store in the refrigerator.

Grilled Squash

If you are like me you end up having an enormous over-abundance of squashes towards the end of summer.  I always tell my hubby we need to plant less squash and zucchini plants the next year but then we end up planting too many again.  One of our favorite ways to eat them is to throw them on the grill.  We grill a lot in the summer because it's delicious and it doesn't heat up the house.  Here are a couple of ways you can prepare your squash (and these work for yellow squash or zucchini). 

Grilled Squash 1:

Cut your squash or zucchini into large enough pieces that it won't fall through the grate on your grill.  Simply brush both sides with olive oil and sprinkle with salt and pepper.  That's it!  Couldn't be easier!  Grill for about 4 minutes on each side or until heated through and just getting tender.  Enjoy! 
 
*You can also sprinkle the slices with lemon juice or garlic if you want to try something different*

Grilled Squash 2:

Cut your squash or zucchini into large enough slices that it won't fall through the grate on your grill.  Toss in a gallon-size Ziploc baggie and add about 1/2 a cup of your favorite Italian-style dressing.  Let it marinade for at least 30 minutes and then toss them on the grill, grilling each side for about 4 minutes.  Enjoy! 

Jell-O Candy Popcorn

My daughter just had a Pinkalicious party for her 6th birthday and we thought that pink popcorn would be a fun treat.   I think we found this recipe on ourbestbites.com.  You can use any flavor or color of Jell-O you would like.  We used strawberry.  If you prefer a milder flavor (like me) just use about half of the Jell-O.  If you like a strong fruity flavor use the whole thing.  Enjoy!


Jell-O Candy Popcorn


Ingredients:
About 10-12 cups of plain popped popcorn
1/4 cup butter
4 tbsp light corn syrup
1/2 cup sugar
1 (3oz) box Jell-O, any flavor (not sugar-free)

Directions:
1.  Preheat oven to 300 degrees F.  Line 2 cookie sheets with foil and spray lightly with cooking spray.  Set aside.
2.  Place popcorn in a very large mixing bowl and set aside.
3.  Put corn syrup and butter in a small sauce pan over medium heat.  Stir until butter is melted.  Add sugar and Jell-O and mix well.  After the mixture boils turn down the heat and let it simmer for 5 minutes, stirring constantly so it doesn't burn to the bottom of your pot. 
4.  Immediately pour over the bowl of popcorn.  BE CAREFUL!  It's VERY HOT!  Mix right away and stir until all of the popcorn is evenly coated.  Spread evenly onto the 2 cookie sheets.
5.  Bake in the preheated oven for about 15 minutes.  After it cools to room temperature break it into pieces and enjoy! 

**If you want to make popcorn balls, skip the baking and just form it into balls immediately after mixing it but don't get burned!**

Hawaiian Bread

This is a recipe for sweet Hawaiian bread that I absolutely love!  It works great for rolls but it makes wonderful toast, too.  I love to spread a nice layer of Nutella on this bread for breakfast because they are perfect together.  You can also use this recipe to make some really good sweet rolls. 

Hawaiian Bread:

Ingredients:
2 1/4 tsp active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1 tsp salt
2 eggs
1/2 cup pineapple juice
1/3 cup white sugar
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1/2 tsp coconut extract
1/4 cup butter, melted
3-4 cups all-purpose flour

Directions: 
Layer the ingredients in your bread machine and select the dough setting.  Or...if you want to do it the hard way...In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.  In a large bowl, beat together the yeast mixture, salt, eggs, pineapple juice, sugar, ginger, vanilla, coconut extract and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour. 
Take the dough out of the bread machine (or wherever you left it to rise if you chose to do it the hard way). Deflate the dough and turn it out onto a well floured surface. Divide the dough into 2 equal pieces and form into loaves. Place the loaves into 2 lightly greased loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 30-40 minutes. Meanwhile, preheat oven to 350 degrees.
Bake in preheated oven for 25 to 30 minutes, or until golden brown and loaf sounds hollow when tapped.

White Chocolate Buttercream Icing

This is a super easy recipe for white chocolate buttercream icing.  I just used it on some white chocolate cupcakes with raspberry filling for my sister's wedding.  Her wedding cake was also white chocolate cake with the white chocolate buttercream.  Yummy!  


White Chocolate Buttercream:

Ingredients:
1 cup butter, softened
1 tsp vanilla
1 cup white chocolate chips, melted and cooled
1 lb. powdered sugar
2-4 tbsp milk

Directions:
Cream butter with mixer on medium speed for 3-5 minutes until light and fluffy.  Add vanilla and melted white chocolate.  Add powdered sugar on low speed, a little at a time, until incorporated.  Add milk 1 tbsp at a time until you reach your desired consistency.  Spread on your favorite cake or cupcakes!  YUM!

Tomato Parmesan Pasta

Here is a nice summertime dish, especially when you start getting those fresh tomatoes off your tomato plants!  This dinner is quick and easy to throw together and my family can't get enough of it!  I think your family will love it too.

Tomato Parmesan Pasta:

Ingredients:
4 tbsp extra-virgin olive oil
4 medium tomatoes or 1 lb of cherry tomatoes
3-4 tsp minced garlic
1/2 tsp crushed red pepper flakes (optional)
1 package spaghetti, fetuccini, or capellini pasta
1-1/2 cups finely grated Parmesan cheese
1 tsp dried basil or 1 tbsp finely chopped fresh basil
1 cup milk

Directions:
Heat oil in a large skillet over medium heat.  Add tomatoes, garlic, and red pepper flakes, if desired.  Season as desired with salt and pepper.  Cook, covered slightly, stirring occasionally, until tomatoes blister and burst, about 10-12 minutes.  Press down on tomatoes with spatula to release more juices.  Remove pan from heat and set aside.
Meanwhile, boil pasta according to package directions, but stop cooking just before tender.  Drain pasta, reserving 1 cup of pasta cooking water.
Transfer pasta to skillet with tomatoes and set over high heat.  Add pasta water.  Cook, stirring and tossing often, about 1 minute.  Stir in cheese, basil, and 1/2 cup milk.  Add more milk a little at a time until sauce is a good consistency.  Toss until sauce coats pasta and pasta is al dente.  

Try topping with toasted breadcrumbs or sprinkling with some cheese and diced tomato.  Yum!

Banana Crumb Muffins

These are by far the best banana muffins I have ever made.  They are absolutely delicious!  I hope that you like them too.

Banana Crumb Muffins:

Ingredients:
MUFFINS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3-4 medium very ripe bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/3 cup canola oil
1 tsp vanilla
1/2 - 1 tsp cinnamon (depending on how much you like cinnamon)
CRUMB TOPPING:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter, barely softened but not melted

Directions:
1.  Preheat oven to 375 degrees.  Grease 12 muffin cups (or use paper liners).
2.  In a bowl combine the flour, baking powder, baking soda, and salt.
3.  In a mixer, beat oil, egg, and sugars until well blended.  Add vanilla, bananas, and cinnamon and mix well. 
4.  Add dry ingredients to the banana mixture and mix just until moistened.  Pour evenly into muffin pan.
5.  For the crumb topping, combine the brown sugar, flour, and cinnamon in a small bowl.  Cut in butter until mixture resembles coarse corn meal or sand.  Sprinkle over the tops of all the muffins.
6.  Bake at 375 for 18-20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.  Enjoy!

Chocolate Raspberry Cupcakes

Chocolate and Raspberry are always a good combination!  These are a chocolate cupcake filled with raspberry jam and topped with raspberry buttercream icing, drizzled with chocolate-raspberry ganache, and topped with a fresh raspberry.  If you are looking for something extra-special to make for mom for Mother's Day, you could try this recipe.  If you don't want to make the cupcakes from scratch you can always use a chocolate cake mix and then add the raspberry filling and frosting.

Chocolate Raspberry Cupcakes:

CUPCAKES:
Ingredients:

1 cup sugar

1 cup brown sugar (not packed)
1 3/4 cup flour

3/4 cup cocoa powder
1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 eggs
1 cup milk
1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water

Directions:
1.  Preheat oven to 350 degrees.  Grease and flour cupcake pans or use paper liners.
2.  Mix all the dry ingredients together in a mixing bowl. 
3.  Add the eggs, milk, oil and vanilla.  Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula. 
4.  Add the boiling water, and mix just until blended.  The batter should be watery, so don't freak out!
5.  Evenly pour the batter into the liners, about 1/2-2/3 full.  Bake for 18-22 minutes, until a toothpick poked into the center of a cupcake comes out clean.  Cool and frost.

FILLING:
Ingredients:
1 cup seedless raspberry jam

Directions:
When cupcakes have cooled, microwave jam for about 20-30 seconds to make it easier to pipe, but be careful not to make it too watery or it will just ooze all over.  Dump jam into an icing bag with a pastry-filling tip (or you can use just a large icing tip).  Stick the tip into the center of the cupcake and squeeze about 2 tsp of jam into each cupcake.

RASPBERRY BUTTERCREAM ICING:
Ingredients:
1 cup softened BUTTER, no substitutes
1/2 cup seedless raspberry jam
1/4 tsp raspberry extract (optional)
6 cups powdered sugar
pink food coloring, if desired

Directions:
Beat butter on medium speed for about 3 minutes or until very creamy and fluffy.  Add jam and raspberry extract and mix well.  Gradually add powdered sugar, a little at a time, until it is all combined and a good consistency.  If you want you can add some food coloring to make your icing more pink. ( I did)  Frost cupcakes.

CHOCOLATE-RASPBERRY GANACHE:
Ingredients:
5 oz. semi-sweet or bittersweet chocolate, finely chopped
1/4 cup raspberry jam

1/4 tsp raspberry extract (optional)
1/3 cup heavy cream

Directions:
Place jam, chocolate, and extract in a small bowl.  Heat cream to boiling in a small saucepan over medium heat.  Pour cream in bowl and whisk until chocolate is completely melted and smooth.  Cool about 15 minutes or until it is thickened enough to spoon over cupcakes.  Top cupcakes with fresh raspberries, if desired.

For an extra treat, try cooling ganache until it is thick enough to pipe into the raspberries to make little raspberry truffles to top your cupcakes.  YUM!

Peanut Butter Waffles!

I saw this recipe in an Everyday Food magazine recently and my kids wanted to try it because they love peanut butter and waffles  We adapted the directions a little bit to make it easier to throw together.  It was good but it took me a minute to get used to having a peanut butter taste in my waffles.  The kids loved it!  I topped mine with Nutella and sliced bananas (YUM) and the kids just used maple syrup.

Peanut Butter Waffles:

Ingredients:
1 3/4 cups flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup (1/2 stick) unsalted butter, melted
6 tbsp creamy peanut butter
2 cups buttermilk
2 large eggs
Toppings of your choice (bananas, Nutella, maple syrup, strawberries, chocolate chips, etc.)

Directions:
1.  Heat waffle iron while mixing ingredients. 
2.  In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 
3.  In a separate bowl mix peanut butter and butter until smooth.  Add buttermilk mixture and eggs and mix until combined. 
4.  Add buttermilk mixture to flour mixture and stir just until batter is combined.
5.  Spray waffle iron non-stick cooking spray.  Pour in 1/2 to 3/4 cup batter, leaving a 1/2-inch border on all sides.  Cook waffles according to waffle iron directions.  Serve warm with desired toppings.

Creamy Slow-Cooker Chicken and Potatoes

I know life can get kind of crazy sometimes!  When you are trying to chauffeur kids to soccer practice or dance classes, or marching band, or whatever it is your kids do, some days you don't have time to stop and make dinner.  It's days like those when I throw something in the crock-pot and let that do the cooking for me.  This meal is fast and easy to throw together and it's something my whole family will eat.

Creamy Slow-Cooker Chicken and Potatoes

Ingredients:
4-6 frozen chicken breasts
3 medium potatoes, washed and cut into 1-inch cubes
1 tbsp dried diced onion
1 can cream of mushroom soup
1 can cream of chicken soup

1/2 tsp black pepper
1/2 tsp garlic powder

Directions:
Put frozen chicken breasts in the bottom of the crock-pot.  Add potatoes and sprinkle with onion.  In a bowl mix together the soups, pepper, and garlic powder.  Pour over the top of the potatoes.  Cover and cook on low for about 6-8 hours or until the chicken is cooked through and very tender.  Enjoy!

Bananas Foster Sundaes!

All I can say is Mmmmm!  Next time you have one of those killer ice cream cravings, try this recipe!  It's yummy and really simple to make.  Plus, the bananas make it halfway healthy, right? :o)


Bananas Foster Sundaes

Ingredients:
1 stick butter
1 cup packed brown sugar
1 tsp vanilla
1/4 cup rum (or you can substitute rum extract or leave it out altogether)
4 large bananas
your favorite vanilla ice cream

Directions:
In a medium-sized skillet melt butter and brown sugar over medium heat, stirring frequently.  Continue stirring and cooking about 3 minutes or until it starts to thicken.  Stir in vanilla and rum, if desired.  Slice bananas and stir them in slowly.  Turn heat to low and cook just until bananas are heated through, but not mushy.  Spoon over your favorite vanilla ice cream and enjoy! 

Easy Breakfast Casserole

This is great for a nice family breakfast or maybe a brunch with friends.  You can use whatever kind of breakfast meat you have on hand to make it even easier.  I've made it with sausage, diced ham, and bacon, and they were all good! 

Easy Breakfast Casserole:

Ingredients:
3/4 lb ground pork sausage
1 tbsp butter
1/4 cup diced onion
1 cup sliced fresh mushrooms (you may substitute canned)
10 eggs
1 (16 oz.) container low-fat cottage cheese
1 lb shredded monterey jack cheese (or whatever cheese you like)
1 (4 oz) can diced green chili peppers
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, melted


Directions:
1.  Brown sausage in large skillet; drain.  Melt 1 tbsp of butter in skillet and add mushrooms and onion and cook until tender.
2.  In a large bowl mix the eggs, cheeses, and chilies.  Stir in the sausage, onions, mushrooms, and melted butter. 
3.  In a separate bowl mix the flour, baking powder, and salt.  Stir into the egg mixture until well blended. 
4.  Pour into a greased 9 x 13 inch baking dish.  Bake at 350 degrees for 40-50 minutes or until lightly browned.  Let stand 10 minutes before serving to set up.