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Tag: Recipe

  • Potato Cakes {Foodie Friday}

    Potato Cakes {Foodie Friday}

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    It’s a week past Thanksgiving, are you still eating leftovers?  We didn’t bring any leftovers home from my parents, so we’re not. I wouldn’t be surprised if my parents still are though.
    Last Saturday I decided I’d make a nice breakfast for everyone. My mom had done most of the cooking while we were visiting, so I wanted to give back.  I also wanted to help clear out some of her leftovers.  Potato Cakes are one of my favorite and easy breakfast recipes. They also take care of any leftover mashed potatoes.
     
     
    Potato Cakes
     
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    Ingredients
    2-3 cups Mashed Potatoes
    1 egg
    1-2 TBS Flour
    salt and pepper to taste
     
    Directions
    In a medium bowl, mix all the ingredients together.  Heat a large frying pan, or griddle on medium heat. Add about a 1 tsp of butter to the pan to melt (or you can use cooking spray). Using a serving spoon, or soup spoon, scoop potatoes onto the pan, making pancake size portions. Cook for 4-5 minutes per side until golden brown.
    Enjoy! We usually eat these with ketchup, but they’d probably be great with leftover gravy as well.
     
     
    ~FEATURES~
    Hot Cocoa
    You can read all about my love of Hot Cocoa on yesterdays post: Hot Cocoa or Apple Cider?
     
    Rainbow Swiss Chard
    I just love the mixture of vegetables stuffed in these pasta shells. A surefire way to trick my kids into healthy eating.
     
    Canned Peach Pie Filling
    from Hezzi’D’s Books and Cooks
    After my apple pie filling, I’ll definitely have to add some peach pie filling to our cupboards
     
     
    What’s Cooking?
    Link up below. Please limit it to 3 recipes that have not been shared on Foodie Friday before.
     
     
    
    

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  • Miffy’s Marvelous Muffins {Foodie Friday}

    Miffy’s Marvelous Muffins {Foodie Friday}

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    Miffy’s Marvelous Muffin Mix
    Apple Spice with Freeze Dried Strawberries

    Ingredients
    1 cup Apple Sauce – I used my home canned chunky applesauce
    1 egg
    3 TBS vegetable oil
    1/2 cup milk
    1 cup whole freeze dried strawberries
     
    Directions
    Follow the directions on the package to make and bake.  Be sure to remove the cinnamon and sugar pack before dumping the rest of the mix into your bowl -whoops!
     Since I used my chunky applesauce I left out the 2 peeled and chopped apples called for on the package, and since Miffy encouraged me to “make it (my) own”, I decided to toss some freeze dried strawberries in. The Princesses were as excited as me to eat these.
     
    I love that Miffy uses Organic Whole Grains and Whole Wheat in her muffin mixes. I was worried they would be too dense with all those grains, but they were really perfect. The kids also enjoyed them. Princess C and Princess R were found sneaking them all day long.
     
     
     
     
    ~FEATURES~
    Thanksgiving is next week! Can you believe it? I feel like November just got started.  Here are some yummy recipes from last weeks party that would be great for the holidays!  And since it’s a Holiday, I couldn’t stick to my normal 3 Features.  Enjoy
     
    Pesto, Tomato and Feta Straws
    from Love Bakes Good Cakes
    I think these would make a good twist to your dinner rolls at the Thanksgiving table.
     
    Mixed Green Salad with Dried Cranberries and Pistachios
    from Meatless Mediterranean
    Cranberries seem to be a classic Thanksgiving side. I personally like them the best in a salad.
     
    Pumpkin Pie, Gluten, Dairy and Egg Free
    From Not Missing A Thing!
    A few years ago many of my cousins were diagnosed with Celiacs Disease. We had Thanksgiving at their house, so finding foods they could all enjoy was difficult.
     
     
    Cranberry Butter
    from The Chic Geek
    This is such a creative take on Cranberries. Mark dips his rolls in the Cranberry Sauce, so I’m sure this would make a great alternative.
     
    Individual Apple and Eggnog Trifles
    From Aunt B on a Budget
    I’m not a big Eggnog fan, but these look delicious!
     

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  • Chicken Stuffed Shells {Foodie Friday}

    Chicken Stuffed Shells {Foodie Friday}

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    Chicken Stuffed Shells
     
     
    Ingredients
    2 boneless, skinless chicken breasts
    1 can cream of chicken soup
    1 box Jumbo Shells
    1 jar Marinara Sauce
    1 cup Mozzarella cheese, shredded
     
    Directions
    In a crockpot, cook chicken breasts, soup, and fajita seasoning on high for 3-4 hours. When done, shred the chicken.
    Cook shells according to package. You want to make sure they are cooked well, but not too soft, or they will fall apart while filling.  Drain, and rinse under cool water.
    Spread 1/2 cup marinara sauce in the bottom of a 9×13 pan.
    Fill shells with 1-2 TBS shredded chicken, then place in the pan. Cover with the rest of the Marinara Sauce and top with Mozzarella cheese. Cover with foil. Bake at 400 F for 45 minutes. Remove the foil the last 5 minutes of baking.
     
    ~This weeks Features~
     
    Halibut Lettuce Wraps with Thai Coconut Curry Sauce
     
    Caramel Cream Cheese Puffs
    from With A Blast


    PB & J Pumpkin Soup

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  • Canned Apple Pie Filling {Foodie Friday}

    Canned Apple Pie Filling {Foodie Friday}

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     Canned Apple Pie Filling
    makes 5qts

     

    8-9 cups peeled and chopped Apples (Or you can slice them. However you like them in a pie).
    5 cups water
    1/2 cup corn starch
    1 cup +1TBS vanilla sugar
    1 cup brown sugar
    6 whole cloves, crushed (I just pinch them between my fingers. Or about 1/2tsp crushed cloves)
    2 1/2 TBS Apple Pie Spice – you can always add more or less for your own taste
     
    In a large pot, boil the apples and water until the apples are slightly tender.  Add the rest of the ingredients.  Keep on medium heat until pie filling is thickened.
     
    While the filling is thickening, sanitize your jars, rings and lids. Once the jars are ready and the filling is where you want it, fill the jars. I filled to the bottom of the first ring, where the jars begin to taper. Wipe the rims and place the lids on. Screw on the rings and you are ready to process them.
     
    Process in a water bath or steam canner* for 25-30 minutes.  Remove the jar and let cool. I just use a pot holder, but they do sell jar lifters.  Check to make sure they have sealed, and store in your pantry. If they didn’t seal, store in your fridge, and use within 2-3 days. 
    *I used a steam canner, but they are not recommended by the USDA. 
     
    ~This weeks Features~
     
    Home Made Alfredo Sauce
     
    “Twice-Baked” Faux-tatoes
     
    Berry Dutch Baby
    

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  • Garlic Parmesan Baked Chicken {Foodie Friday}

    Garlic Parmesan Baked Chicken {Foodie Friday}

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    Garlic Parmesan Baked Chicken
    Print Recipe

     
    Ingredients
    4 chicken breasts
    1 cup flour
    1/4 cup grated parmesan
    1/4 cup bread crumbs
    salt and pepper to taste
    2 eggs
    1 can Progresso Creamy Roasted Garlic
    Sliced smoked gouda
     
    Directions
    Whisk eggs in a shallow dish.
    Combine flour, parmesan, bread crumbs and salt and pepper in a separate shallow dish.
    Soak chicken in the eggs, and then coat with flour mixture.
    Pan fry about 5 minutes each side, and place in a casserole dish. Pour the Progresso over all the chicken. Top each piece with some smoked Gouda.
    Bake at 350 F for about 30-40 minutes, until chicken is cooked through.
     
     ~This weeks Features~
     
    This Chicken Biryani has some yummy looking flavors!
    from Simply Sweet n Savory
     
    Who knew? Crockpot Applesauce would have saved me a lot of time last week
    from Chocolate, Chocolate and more
     
    I love the healthy and seasonal ingredients for this Crock Pot Turkey White Bean Pumpking Chili. It’s like leftover Thanksgiving
    From Run DMT
     
     

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  • Zucchini Bread {Foodie Friday}

    Zucchini Bread {Foodie Friday}

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    Do you have an over abundance of zucchini?  It seems like the one plant everyone seems to grow too much of. Before we moved our neighbors offered us a couple of zucchinis, which I declined. I didn’t have the time to do anything with them. Now my mom is trying to give me her overgrow, and I’ve gladly accepted. These are large zucchini’s and can really be spread out over many meals.
    However, I have a special zucchini treat for you today! My mom’s recipe for Zucchini Bread. It is very similar to Banana Bread, but with Zucchini instead. My kids love these breads, and I love that they are eating some green veggies!
     
    Zucchini Bread
     
    For some reason, this week when I made it, it fell. So it’s not the prettiest, but it sure did taste good! Both loaves were gone in 2 days!
    Ingredients
    3 eggs
    3 tsp Vanilla extract
    2 1/4 cups sugar
    1 cup vegetable oil (can also be exchanged with pureed zucchini)
    3 cups flours
    1 tsp salt
    1 tsp baking soda
    1 tsp baknig powder
    3 tsp cinnamon
    2 cups grated zucchini
     
    Directions
    Preheat oven to 325 F
    Beat the eggs, oil, vanilla, and sugar. 
    Sift flour before measuring! (I think this is where I went wrong, I didn’t sift it)
    In a separate bowl, mix dry ingredients.
    Add the dry ingredients to the wet. Mix well.
    Add the zucchini, and mix well.
    Grease two loaf pans.  Separate the mixture between the two pans, and bake for 40-60 minutes until a knife inserted in the center comes out clean.
    Cool and enjoy!
     
    ~This Weeks Features~
    Lady Behind The Curtain - Easy Homemade Pita Bread
    I can’t wait to try this home made Pita Bread
     
    Chopped BBQ Chicken Baked Potatoes
    Looking for a warm, filling comfort food this winter, try these BBQ Chicken Loaded Potatoes
     
    Tis the season for Pumpkins! and Pumpkin Smash Smoothies
     
     
     
     

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  • Apple Cupcakes {Foodie Friday}

    Apple Cupcakes {Foodie Friday}

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    An online friend of mine challenged me to go without chocolate for the month of October. It wasn’t specifically directed at me, but she and her son made a goal to have no chocolate, and she extended the challenge to our online group of friends. I am pretty excited about this challenge, because I really need to cut more sweets out of my diet. I’m a sugar, dessert, baking loving kind of gal. I keep looking at the boxes of brownies in my cupboard, and then trying to find something else.
    Princess C and I were going to make our No Bake Cookies this last week, but then I remembered the whole chocolate thing. So we made some Cornflake Cookies instead.
    So look for some more healthy recipes this month here!
     
    Anyways, while we’re avoiding chocolate, we’re not avoiding sweets! Today I’ve got a yummy cupcake and frosting for you
     
    Apple Cupcakes with Brown Sugar Frosting topped with Fresh Apples
    (Adapted from bakedbree)
    Print Recipe

    
    Ingredients
    2 cups flour
    2 tsp cinnamon
    1 tsp baking soda
    3/4 tsp nutmeg
    1 cup butter softened
    1 cup sugar
    1/2 cup brown sugar
    4 eggs
    1 1/2 cups applesauce
    2 Apples, chopped into chunks
     
    Frosting
    1/2 tub whipped cream topping
    1/2 cup butter softened
    1 cup brown sugar
    1/4 to 1/2 cup powdered sugar
     
     
    Directions
    Preheat oven to 350 F
    Cream together sugars and butter. Add the eggs one at a time, beating between each. Add the applesauce. Mix well.
    In a separate bowl, mix together the dry ingredients. Add to the wet ingredients, and mix well.
    Pour into muffin tins, about 3/4 full.
    Bake for 18-20 minutes, or until a toothpick comes out clean.
     
    Frosting
    Beat all the frosting ingredients together until smooth. Slowly add the powdered sugar until you have a good frosting consistancy. Pipe onto cooled cupcakes. Then top with the chopped apples. Enjoy!
     
    My piping bag got a hole in the side, thus the crazy looking frosting job in my picture. I’m not a great froster, but I’m not usually that messy either.
     
     
    ~Last week’s Features~
     
    This time of year I am a sucker for drinks like this Pumpkin Spiced White Hot Chocolate
    (this surely can’t count as chocolate right? I may have to cheat on my no chocolate)
     
     
    This Chinese Chili is sure to warm anyone up on a cold night
    from Food Done Light


    These Rose Cookies would be so beautiful at any holiday party
    from The 21st Century Housewife

    Looking forward to another great week of scrumptious recipes! Link up below.
     

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  • Flour Tortillas {Foodie Friday}

    Flour Tortillas {Foodie Friday}

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    Flour Tortillas
    Print Recipe
     
    I really enjoy making tortillas from scratch! They taste so good. It took me all of summer and into the fall, but I have finally perfected them. All my previous tries ended with mini tortillas, but this time I got full size 12 inchers!
     
    Ingredients
    4 cups flour
    1 1/2 tsp salt
    1/2 cup shortening
    1 1/4 cup warm water (possibly a little more)
     
    Directions
    Combine flour and salt in a small mixing bowl.
    Cut in the shortening.
    Add water a little at a time, while stirring it in. You want the dough to be smooth and elastic. So don’t over do the water, but add enough it holds together.
    Form into approximately 18 balls (just depends on the size, I got 14 this time around).  Cover with a towel. This step is very important.  If you don’t cover the dough part of it will dry and when you go to roll them, they won’t stretch as far.
    Begin heating a griddle (I use my cast iron skillet) on medium to low heat.
    Roll out the balls fairly thin, or to a desired size. Like I said, I’ve had some pretty small ones, but they still tasted great. While rolling, keep the balls covered still!
    Place dough on the griddle. When bubbles begin appearing, flip dough to cook other side. It takes about a minute or two per side.
    Remove from griddle and enjoy!
     
     
     
    ~Last week’s Features~
    I can tell Fall is in the air with all the apple recipes linked up last week. Time to warm up with these comfort and filling foods.
     
    Spiced Cider
    I can’t enjoy Fall without a good wassail
    from Jen’s Favorite Cookies
     
     
    Warm up with this Zucchini, Tomato and Chickpea Stew
    from Meatless Mediterranean
     
     
    Apple Cinnamon Cereal Treats are going to be a must try with any kid!
    from Feeding My Temple
     
     
     
     

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  • Foodie Friday – Basil Chicken with Fresh Mango Salsa

    Foodie Friday – Basil Chicken with Fresh Mango Salsa

     
     
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    It’s not often that I create something completely from scratch, with no recipe.  I was pretty proud of this creation, and I hope you will enjoy it as well!
     
    Basil Chicken with Fresh Mango Salsa
     
     
    Ingredients
    2 chicken Breasts
    1/2 cup frozen mango chunks
    3 Tbs chopped white onion
    1 Tbs chopped green onion
     
    Directions
    Pull the Mango from the freezer to begin thawing.
    Heat some Grapeseed Oil in a large frying pan (enough to cover the bottom of the pan). Add the chiken and cook through.
    While the chicken is cooking, chop mango into bite size pieces. It should still be slightly frozen, but not solidly frozen.  Mix the mango with the onions. 
    Spread about 1-2 Tbs of the Sweet Onion Spread on 2 plates. Place the chicken on top of the spread, and top with the Mango salsa.
     
    Enjoy! mmm, seriously this was oh so good! If you try this, I’d love to hear what you thought.
     
     
    ~Features from last weeks linky~
     
    Chicken Bombs from Dishing with Leslie
    Oh my goodness these look awesome!
     
    Spinach Artichoke Lasagna from What’s Cooking in the Burbs
    I think Mark fell in love. Spinach and artichokes!
     
    cookies cream cupcake allergy
    Egg free Cookies and Cream Cupcakes from Transatlantic Blonde
     

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  • Berry Water {Foodie Friday}

    Berry Water {Foodie Friday}

     
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    This week I thought I’d bring you a very simple and healthy drink. We’re nearing the end of summer, and the hot days, but for these last few days of heat, this drink is very refreshing.
     
    Berry Water
     
     
    Ingredients
    Water
    Frozen Berries
     
    Directions
    Fill a pitcher up with water. Toss in your choice of frozen berries. I used some strawberries and blueberries that I had purchased fresh and then froze in plastic baggies.  As you drink this the berries slowly unfreeze, and then you have some yummy berries at the end of your drink.
    This did have a slightly bitter taste, so if you were to use these same berries, I would suggest some fresh lemon slices as well.
     
    
    Now go check out these favorites from last weeks party
     
     

    From Prudent Living an Absolutely Perfect Almond Cake
    Cake, dessert
     
    Now Things Are Cookin shared a Roasted Tomatillo Salsa with Avocado
     
    Farm Flavor gave us a recipe for Blueberry French Toast
     
     

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