Reeses Overload Cupcakes

CHOCOLATE CUPCAKES

1 1/2 cups all-purpose flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water  
6-8 reeses cups frozen & chopped

PEANUT BUTTER FROSTING 
1 cup butter, room temperature
2/3 cup creamy peanut butter 
2 - 2 1/2 cups confectioners sugar
2 Tablespoons milk
4-6 reeses cups frozen & chopped for topping 

Preheat oven to 350 degrees.
Fill cupcake tray with cupcake liners.

In a large mixing bowl, mix dry ingredients together with a wire whisk.
Add eggs, oil, vanilla and milk and mix until combined. Add hot water and mix slowly. It will be very liquid.
Slowly mix in chopped reeses.
Fill cupcake liners about 2/3 full.
Bake for 15-18 minutes until toothpick inserted comes out clean.
Allow cupcakes to cool completely.

FROSTING
Beat 1/2 cup butter and 2/3 cup peanut butter until creamy. Add 1 teaspoon vanilla and mix. Slowly add 2 cups confectioners sugar and mix until combined. Add 1 Tablespoon milk and mix until creamy and smooth. Ice cupcakes & top with chopped reeses.

Spicy Cashew Nuts

Just made these up right before Christmas and they were a hit!  I originally made them to have around for a snack while family was here.  Then I decided they would be great to place in mason jars, print some cute labels, & give as gifts.  I bought the smaller mason jars and they were perfect for gift giving and were so cute!  I will be adding these to the Pumpkin Bread gifts I make for my children's teachers every year.  The original recipe comes from Vegan in the Freezer.  I only did a small couple differences.

Ingredients
3 regular size cans cashews or 3 cups
2-3 tsp canola oil
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper powder
1/2 tsp paprika
1/2 tsp sea salt

Put the cashews in the crockpot.
Add the oil and stir.
Add the rest of the spices and mix thoroughly.
Cook on low 1 hour.
You can freeze these by putting them in a freezer bag or a freezer safe glass container but they will probably be gone very quickly.
They will keep in the refrigerator for 2 weeks and in the freezer for 2 months.

I love how the little jars turned out!

Lasagna Bites

A few weeks ago I made these for our annual Ladies Tea event at our church.  The recipe I kept seeing on pinterest was Lasagna Cups using a regular muffin pan but I wanted them for appetizers.  Of course I tweaked some ingredients to get what I wanted and still think I'd change a few things if I made them again.  They turned out really good in taste but I would prefer more crisp texture.  I think if only two layers of phyllo dough was placed in each muffin hole they might be more crisp on bottom.  Overall a good appetizer and good flavor!

Ingredients
10oz ricotta whole
1 egg
1 pkg frozen spinach, thawed & squeezed dry
1 1/2 tsp Italian seasoning
2 cup six blend Italian cheese
2 garlic cloves minced, & sautéed
1 cup Prego tomato basil sauce
Paula deans seasoning
Crushed red pepper flakes
1 roll phyllo dough
1 stick butter

Peel and mince fresh garlic.  Heat 1 tbsp butter in small pan on medium heat.  Add garlic, sprinkle with Paula deans and sauté about 5 minutes.
In large bowl mix ricotta, egg, Italian seasoning, garlic, cheese, & tomato basil.  Place bowl in fridge.
Melt remaining butter in dish.  Brush a mini muffin pan with butter.

Preheat oven to 375 degrees.
Unroll phyllo dough and cut one row of two inch squares.  You'll want to keep other dough covered with cling wrap or it will dry out.  Place three layers of two inch squares over mini muffin hole, turning each layer slightly to not have a complete three layered square.  Push squares down in hole.  Brush outer edges and inside with butter.  Repeat until all muffin holes are filled with dough.
Remove Italian mixture from fridge and scoop spoonfuls into dough.  Using remaining cheese place just enough over each mixture to cover.  Sprinkle with crushed red pepper.
Bake 18-22 minutes on bottom rack of oven.

These can be made ahead and frozen.  Simply prepare as directed above and allow to cool. Place in freezer zip lock bags and store in freezer.  Remove from freezer and lightly cover with foil.  Bake @ 425 degrees 15-20 minutes on bottom rack.  Uncover and bake about 5 more minutes.

Baked Chimichangas

Tonight ended up being one of those meals that were made on a whim.  I had originally planned to make Mexican Cornbread but we had regular cornbread with our dinner last night.  So of course I began the look on pinterest and trying to decide what I wanted to do with the ground beef I had thawed out.  I decided to try some baked chimichangas and in the midst of looking at different recipes I decided I'm just going to do my own thing because I didn't have all the ingredients to follow any of the recipes I looked at.  I really liked how these tasted fresh with the tomato, avocado, and spinach in them.  Not too much work and they turned out good!

Ingredients
1 pound ground beef
1 pkg. taco seasoning (I use 3 Tbsp of homemade to 2/3 cup water)
3/4 cup sour creme
1 can Jalapeno refried beans
1 large avocado chopped
3 Roma tomatoes chopped
1 cup baby spinach chopped
2 cups fresh grated Monterrey Jack
2 cups fresh grated Pepperjack
12 medium size tortillas (not the small size ones)
Olive Oil

Preheat oven 450 degrees
1)  Line baking pan with foil and spread olive oil over it.
2)  Cook ground beef and mix taco seasoning according to directions.
3)  Mix in refried beans, sour creme, avocados, tomatoes, and spinach.
4)  Spoon meat mixture into center of tortilla and place some of both cheeses on top.  Fold ends of tortilla towards inside and other two edges over middle, and place seem side down on baking pan.  You want to be sure it is closed up with no gaps left open.  Do this until all tortillas or mixture has been used.
5)  Brush olive oil on top of all the chimichangas.
6)  Bake for 10 minutes, then remove from oven, flip chimichangas over, brush with a little olive oil if needed, and place back in oven and bake 10 more minutes.
7)  Remove from oven and let stand 5-10 minutes before serving as they are extremely hot inside.

Love fresh tomato and avocado!

Baked Chicken Spinach Flautas

These Baked Chicken Spinach Flautas from Healthy-Delicious are really good!  I made some without the spinach for the kids and they were good too.  I used two jalapenos and shredded Monterrey Jack and Pepper Jack cheese when making mine.  I have this other Baked Chicken Flautas here on my blog, but this spinach recipe is much easier and less work to make.  Flautas have always been a favorite of mine!

Ingredients

10-12 frozen chicken tenders

chicken bullion
2 Tbsp. taco seasoning
1 teaspoon Chili Powder

Paula Dean Seasoning
2 Jalapeno chopped
3 cups Baby Spinach, chopped

Reserved chicken broth from boiling chicken
12-15 small tortillias
Shredded Monterrey Jack cheese

Shredded Pepper Jack cheese
Olive Oil

Butter 

Cooking Spray

Preheat the oven to 450 degrees.
Put the chicken tenders in a pot with water, chicken bullion and seasonings.  Boil tenders until cooked through.  Remove the chicken from the liquid and shred it.
Pour off top of broth leaving about 1/2 cup with settled seasonings in pot.  Place shredded chicken back in pot with broth and seasonings and mix all together.  Let set while following next steps.
Place 1-2 Tbsp butter in skillet and melt.  Add chopped spinach and jalapeno to skillet and saute until spinach begins to wilt and remove from heat.
Line baking pan with foil and spray with cooking spray.
Spoon chicken, cheese, spinach, and jalapeno onto tortilla and roll up tightly.
Melt 2 Tbsp. butter in small bowl and mix in 4 Tbsp. olive oil.  Brush the top of flautas with oil butter mixture.  Bake for 10 minutes, then turn them over brush top side with oil butter mixture, bake 10 minutes or until crispy.

Pumpkin Pancakes

I've been wanting to try Pumpkin Pancakes and finally made some!  It's one of those things I knew I would like thinking the kids wouldn't care for them, but turns out even the kids thought they were yummy.  I used a recipe from Brown Eyed Baker and only changed the amount of milk I used.  At first they were too thick and I like it when my pancake batter slowly pours into pan to make a more consistent circle shape.  These will be made again in this house!

Ingredients
1¼ cups all-purpose flour

2 tablespoons light brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
1 1 /2 to 1 3/4 cup milk (whole or 2%)
½ cup canned pumpkin
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Directions
1. Preheat a griddle to medium heat.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
3. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
4. Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
5. Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.

Sausage Balls

These are a popular recipe that everyone seems to make.  I actually recently just made these myself for the first time a few weeks ago.  I've been wanting some more of these and wanted to use spicy sausage.  I made some this morning to go with our breakfast and they are just so yummy!  I think next time I make them I will add some chopped jalapeno and more cheese.

Ingredients
1 lb spicy sausage
1 pkg. cream cheese
1 1/4 cup Bisquick
4 oz. fresh grated sharp cheddar cheese

Preheat oven to 400 degrees.
Mix all ingredients together and roll into balls.  I use Kitchen Aid mixer with dough hook for mixing.  Cover baking pan with foil and lightly spray with nonstick spray.  Line balls on pan and bake 20-22 minutes.

Chili's Salsa

Recently I tried this recipe from Six Sisters' Stuff and will probably make it again.  I really do not have a good salsa recipe as it is something I've just never made.  I will be trying other recipes I'm sure of it eventually!  For now I like this one and it's super easy to make in my individual Ninja blender cup.  Next time I make this I will not use so much onion as it was too strong in the salsa.  I probably picked up a medium size to small onion and would at least half that.  Six Sisters' Stuff is a neat blog with some good foods on it!

Ingredients
2 14.5oz cans whole tomatoes, drained
1 whole jalapeno, with end chopped off
1/2 yellow onion
1 tsp. garlic salt
1/2 tsp. salt
1 tsp. cumin
1/2 tsp. sugar
2 tsp. lime juice

Place all ingredients together into a food processor or blender and puree until smooth.  Store in air tight container and refrigerate.

Ingredients:

2 cans (14.5 oz each) whole tomatoes, drained

3-4 canned, whole jalapenos (not pickled)
1 yellow onion, quartered
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sugar
2 teaspoons lime juiceDirections:
Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Read more at http://www.sixsistersstuff.com/2011/11/chilis-copycat-salsa-recipe.html#isglcp01C2IWl0im.99

Pumpkin Pie

This is another pie I made during Thanksgiving.  I usually make a pumpkin pie using the recipe from the canned pumpkin which is pretty good in my opinion.  This year I wanted to try another recipe and this Perfect Pumpkin Pie was better than the one I have made.  I followed her recipe exactly as is and want to be sure I have it on hand at all times for future Pumpkin Pies!

Ingredients
1 unbaked pie crust
2 cups pumpkin puree, fresh or canned
14 ounces sweetened condensed milk
2 large eggs
1 tablespoon pure vanilla extract
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of ground nutmeg
pinch of salt
1/2 cup evaporated cane juice or sweetener of choice (this is a bag of granulated cane juice)




Preheat oven to 425 degrees
1) Roll out your pie crust and place it in a 9-inch pie pan. Crimp the edges or decorate as desired. Place in the refrigerator while you prepare the filling.

2) Place all of the filling ingredients in a large bowl and whisk until nice and smooth. Pour into the prepared pie crust and slip into your preheated oven.

3) Bake for 15 minutes at 425, then lower the oven temperature to 350 degrees F (175 C). Bake for an additional 40-50 minutes, or until the filling isn't wet, but still moves a bit in the middle when jiggled. If the crust is getting too brown for your liking you can always cover it with tin foil or a crust shield. 

4) Cool the pie and serve cold or at room temperature, whichever you prefer. Whipped cream is a MUST. 

Chocolate Pecan Pie

I have been wanting to make this pie since last Thanksgiving after picking up a cooking magazine that featured this recipe on the front page.  So this was one of the pies I made this year.  I actually messed up on baking it, not realizing I was suppose to cover with foil half way through.  I ended up taking it out about 10 minutes sooner because the top was getting so dark, and in doing this it caused the inside of pie to be kinda runny.  It was still pretty good!  I definitely will be making this again and look forward to it tasting better when I follow the instructions correctly.

Ingredients
1 refrigerated pie crust
2 4oz. bars bittersweet chocolate
1/4 cup heavy whipping cream
3/4 cup light corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
4 large eggs
2 Tbsp. butter, melted
1/4 tsp. salt
2 cups chopped pecans

1)  Preheat oven to 350 degrees.
2)  Lightly flour both sides of pie crust and place in pie dish.  Crimp edges if desired.  Line crust with parchment or wax paper and cover bottom with pie weights (I used rice).  Bake for 8 minutes.  Remove paper and weights.
3)  In a small saucepan, combine chocolate and cream.  Cook over medium-low heat, stirring until chocolate melts and mixture is smooth.  Pour into prepared pie crust and chill for 30 minutes.
4)  In a medium bowl, combine corn syrup, granulated sugar, brown sugar, eggs, and butter mixing until smooth.  Stir in pecans.  Spoon batter over chocolate layer in pie crust.
5)  Bake for 30 minutes.  Cover top with foil to prevent excess burning, and continue baking another 30 minutes.  Cool completely before serving.
 

Striped Delight

This is another all time favorite in our house!  I got this recipe from my mother as this is something she always made around Thanksgiving and Christmas and everyone loved it.  We were able to spend Thanksgiving with our friends this year and only needed to bring a dessert, and one that wasn't a pie as they already had those taken care of.  I chose this dessert because it is so easy and fast to make.  I think everyone loved it especially the kids!

Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
1 pkg 8oz. cream cheese softened
1/4 cup sugar
2 Tbsp. milk
2 8oz. cool whip
2 pkg instant chocolate pudding
3 1/2 cup milk

Spray 9x13 baking dish with nonstick cooking spray.  Combine graham cracker crumbs, 1/4 sugar and butter for crust, and press into baking dish.  Beat cream cheese, 2 Tbsp milk, and 1/4 cup sugar until smooth.  Fold in on 8oz. tub of cool whip and spread over crust.  Mix milk and pudding together and pour over cream cheese layer.  Refrigerate for two hours.  Spread 8oz. cool whip over top of pudding layer and top with nuts or chocolate shavings if desired.  Serve cold.

Sweet Potato Pecan Casserole

I have always loved Sweet Potato Casserole since I was a little girl!  My husband on the other hand had not cared for it much until I started making this recipe.  He loves the pecan topping on this one!  I don't remember where I got this recipe from but have been making it for about five years.  It doesn't matter if we stay home for Thanksgiving or travel back to our parents I usually end up making this every year.  This year we stayed home and I only cooked a few things with this being one of them! 

Filling
4 lg. sweet potatoes
1/2 stick butter, softened
1 tsp. vanilla extract
1 cup sugar
2 eggs

Peel sweet potatoes and cut into slightly big chunks.  Place in pot and boil until fork inserts smoothly, making some chunks fall apart.  Drain off water and add remaining ingredients mixing together well.  Pour into a casserole dish.

Topping
1 cup brown sugar
1/3 cup butter, melted
1/3 cup flour
1 to 2 cups pecans, chopped

Mix all ingredients together well and place on top of sweet potatoes filling.  Bake at 350 degrees for 1 hour.

Butterfinger Blondie Bars

Last week we celebrated Ryan's birthday here at the house, and when we do this the kids always get to pick what dessert they want.  So we looked around on Pinterest and he chose to try these Butterfinger Blondies!  Turned out that Ryan and my husband really liked them the most.  Once I got to looking at the ingredients I decided I didn't really want the butter cream icing for the topping.  I ended up using a cool whip/cream cheese type topping that I use in another dessert I make.  It tasted really good, but in my mind the two did not go together.  The topping has to be refrigerated therefore this made the Blondie part more firm than I cared for.  I think I would prefer just making the Blondie part and topping it with vanilla ice cream and butterfingers.  Even with all this being said it was yummy and probably something I'll make again!

Ingredients
1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
3 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp course sea salt
1 11oz bag butterfingers chopped

Preheat oven 350 degrees
Spray 9x13 dish with nonstick spray.
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
In large bowl mix flour, baking soda, and sea salt.
With mixer on low gradually add in the dry ingredients just until combined.
Stir in the chopped butterfingers.
Spread in a 9x13 baking dish evenly.
Bake 25 minutes until center is set.
Cool completely after removing from oven.

Topping
8oz cream cheese softened
8oz cool whip
2 Tbsp milk
1/4 cup sugar
1 - 11oz bag butterfingers chopped

Combine all ingredients and mix until well blended. 
Spread evenly over top of cooled blondies.
Sprinkle chopped butterfingers on top and refrigerate.

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.
Read more at http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html#Gex9z5cLcu6vRulv.99

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp coarse sea salt (or regular salt)
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

Read more at http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html#Gex9z5cLcu6vRulv.99

Ingredients

1 cup butter
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp coarse sea salt (or regular salt)
2 cups coarsely chopped Butterfinger Bars (approx 16 “Fun Size” bars)

Instructions

Preheat oven to 350°
Cream butter and sugars in mixing bowl.
Add the vanilla and eggs and mix until incorporated.
On low add your dry ingredients (flour, salt and baking soda) until just combined.
Stir in your chopped Butterfinger.
Spread in a 9×13 baking dish and bake for 25 minutes until center is JUST set.
Remove from oven and cool completely.

Preparation time: 5 minute(s)
Cooking time: 25 minute(s)

Read more at http://www.sixsistersstuff.com/2011/08/butterfinger-blondies.html#Gex9z5cLcu6vRulv.99

Chicken Croissants

Life has been very busy lately, and that means the cooking spree came to a halt.  I have cooked a couple times a week but even doing that I have not felt up to taking the pictures needed for making a post.  This recipe here is an all time favorite in our house and amongst some who have had them as appetizers at various events.  I like to make this as a ring and bake on Pampered Chef stoneware but when taking it somewhere else I'll make individual croissants.  I am posting this recipe since I had this picture on my phone.  It's actually been a couple months since I made these though!

Ingredients
10-12 frozen chicken tenders
2 chicken bullion cubes
1-2 cups real bacon crumbled
1 cup mayonnaise
1/4-1/2 cup Dijon mustard
2 cans large croissants
1 1/2 cups fresh grated cheddar
Paula Deans Seasoning
Lawry's Seasoned Pepper
Montreal Steak Seasoning
1 Tbsp parsley flakes

Preheat oven to 350 degrees
Place frozen tenders in pot and cover with water.  Place bullion cubes along with all seasonings, excluding the parsley, in the pot as well.  Just season to your desire.  I typically use quiet a bit.  Boil chicken until tender and cooked through.
Remove tenders from pot and shred using two forks.  Let broth settle while doing this.
Pour off top of broth leaving about 1/2 to 1 cup in bottom of pot with all the seasonings.
Place chicken in large bowl, add the mayonnaise and mustard and mix all together.
Add the bacon pieces, cheese, and parsley to chicken mixture and mix well.
Using the reserved broth from pot, you will pour a little at a time to chicken mixture just to make slightly moist.  This is where you want the seasonings to come from.  You may not use all of the broth.
Place chicken mixture in each croissant being sure to seal end if making individuals.
Bake at 350 for 18-22 minutes or until croissants are golden brown.

Snickerdoodle Pancakes

Last Saturday I was determined to make some pancakes that my kids would like!  I found these Snickerdoodle Pancakes on none other than pinterest and thought surely the kids will like these.  Your probably wondering what kids do not like pancakes.  The deal with my kiddos is they have been eating the packaged frozen pancakes from Walmart for a little too long that they don't realize homemade pancakes are by far better.   My husbands mother introduced my kids to them and I took to them because of the "it's easy" idea!  I really just prefer fresh cooked items but do revert to using some frozen foods every now and then.  Anyway, back to these pancakes!  The kids liked them after all and I made them again this morning.  So I used her recipe for the most part while adding some extra of a few things and a little less of some other things, and then accidentally forgot to put the butter in.  I found the butter in the microwave later that day, lol!  So they turned out great and any time I make these I'll just stick to the way I made them the first time. 

Ingredients
1 cup of all-purpose flour
4 tablespoons of sugar
2 teaspoons of cream of tartar
½ teaspoon baking soda
½ teaspoon of kosher salt
2 teaspoons of cinnamon
¼ teaspoon of freshly grated nutmeg
3/4 cup of sour cream
1 tsp vanilla
1 egg, lightly beate
1/2- 3/4 cup of milk

Combine dry ingredients in large bowl and whisk to combine.
Add wet ingredients and whisk just until combined.
Use ¼ cup of milk for thicker, fluffy pancakes. Add more milk for thinner, tender pancakes.
Pour ¼ cup of pancake batter onto hot non-stick griddle.
When edges of pancakes start to set, flip and cook until light golden brown.
Serve with butter and warm cinnamon vanilla glaze.
Makes 8-10 pancakes.

Avocado Tomato Salad

This makes a great side dish and it's fast!  When I went to open this recipe from pinterest it could not be found.  So I did what the description had in the pin while adding some extra of this and that to it!

Ingredients
2 large avocados, chopped
2 roma tomatoes, chopped with seeds discarded
Salt
Garlic & Herb Seasoning
Fine Red & Black Pepper Seasoning
Olive Oil

Mix all ingredients, being careful not to blend so much that your avocados blend all together.  Cover and refrigerate until ready to serve.

*Next time I plan to refrigerate my avocados before slicing to try and prevent them from blending together so much.  They are suppose to look like whole little pieces not like guacamole.

Honey-Lime Chicken Skewers

This is great recipe for grilling!  I love pinning foods on pinterest that look good and easy.  These Honey-Lime Chicken Skewers turned out to be very tender with good flavor.  I followed her recipe as is with the exception of not using as much cilantro. 

 

Ingredients

3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime
2 garlic cloves, minced
1-2 teaspoon Siracha
red pepper flakes, to taste
2 tablespoon cilantro
1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Chili Roasted Corn on the Cob

This past Saturday we were able to be at home and when that happens it's usually a cooking day.  I had planned on trying this Amazing Oven Roasted Corn for a side to go with our meal.  As I started thinking about the seasonings I wanted to use I remembered having some Chili Lime Roasted Corn at Disneyland that was very good and knew right then that's what was going on this corn.  I had some Garlic butter spread I knew would be good on it, and had the limes but didn't use them this time.  The corn turned out great and I would even say our favorite next to grilling it!

Ingredients
4-6 Tbsp garlic butter
2-3 tsp chili powder
Salt
Pepper
3 lg corn on cobs

Preheat oven to 400 degrees
Line a baking pan with foil, and coat with nonstick spray.
Place cobs on baking pan.
Melt butter in microwave safe bowl.
Brush a good coat over all sides of corn, and lightly sprinkle salt and pepper on all sides.
Mix chili powder with remaining butter, and brush generously over all sides of corn.
Bake 45 minutes or until starting to brown.
Rotate corn about every 15 minutes and lightly brush with any remaining butter/chili mixture.

Pumpkin Cinnamon Roll Cake

Today was one of those days where I just had to do some more baking!  The kids got out of school at noon  so I felt like I had some extra time to get a dessert whipped up without having to watch the clock.  I was looking for something that sounded easy and looked good in my pins and decided to go with a Cinnamon Roll Cake.  Of course as I'm getting all the ingredients out I'm thinking of how to add some pumpkin to this, and what I'm going to change up to try it.  In the end it all worked out and we loved it!  My husband said this is better than the Anything and Everything Pumpkin Cake and his new favorite dessert with pumpkin in it!  It's gonna be so good with my coffee in the morning!

Ingredients

CAKE:
3 c. flour
1/4 tsp.salt
4 tsp. baking powder
1-2 tsp nutmeg
1-2 tsp pumpkin spice
3/4c. milk
2 eggs
1 c. sugar
1 can Pumpkin
3 tsp. vanilla
1/2 c. butter, melted

TOPPING:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Preheat oven to 350 degrees and spray 9x13 baking pan with Bakers Joy
In medium bowl combine flour, salt, baking powder, nutmeg, and pumpkin spice.  Whisk together and set aside.
In mixing bowl combine sugar and eggs and beat until smooth.
Add pumpkin to sugar mixture and beat on low until blended well.
Add milk to mixture and mix on low.
Gradually add dry ingredients and mix until all is incorporated..
Slowly stir in the melted butter and pour into a greased 9x13 pan.

For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 36-40 minutes until toothpick inserted comes out clean.

GLAZE:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Anything & Everything Pumpkin Cake

Any time I make a dessert for something or someone else besides my family they just act like it's so horrible that it's not for them and they always want some really bad.  So after making the Pumpkin Pound Cake last week for a dinner at our church I knew I would have to make something for my family over the weekend.  I had so many recipes pinned containing pumpkin I couldn't believe it.  I ended up going with this recipe from Clever Housewife and the whole family loved it!  The only thing I did different was add chocolate chips to mine and use a whole bag of Heath bits on top of cake.  I personally did not care for chocolate chips being added but my husband seemed to really like them in the cake.  Next time I make this I think I will mix some heath in the cake mix and add more heath to the top of cake.

Ingredients
1 box yellow cake mix
1 – 15 oz. can pumpkin puree (not pumpkin pie mix)
1 tsp pumpkin pie spice
1 cup chocolate chips if desired
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. tub cool whip
1 bag Heath Bits
Caramel Sundae Sauce

Preheat oven to 350 degrees

-In a large bowl, mix together the cake mix, spice and pumpkin puree until a smooth batter forms. Pour batter into a greased 9×13 baking dish, and bake according to the directions on the cake mix box (approx 23-28 mins).
-Remove cake from oven and let cool for about 10 minutes after baking.
-Using the end of a wooden spoon to poke holes all over the top of the cake.
-Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
-Refrigerate for 30 minutes.
-Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and -drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
-Refrigerate for 3-4 hours, or overnight (best).