Cranberry Pumpkin Bread

I found THIS recipe in a cookbook I recently bought and made it just this morning and it was a HUGE hit with the family. It is beyond good!

A Recipe.

I found this recipe last week and made it last night for the family and it was a HUGE hit! It makes a nice summer meal. The dressing was incredible. My fourteen year old actually asked me to make the dressing again to dip chicken in.

Here is the link to the recipe: Oriental Chicken Salad.

Chicken Tortilla Soup

I LOVE this soup! It is so easy to put together in the crockpot and let simmer all day while you do other things. It tastes super yummy and you can add to it other things to make it just right for you!

In your crock pot add:
2 16 0z cans chicken broth
1 can diced tomato
1 can rotel(diced tomatoes with green chili)
6 oz can tomato paste
2 cups frozen corn
3 cups cooked chicken
2 tsp garlic powder
1 tablespoon chili powder
1 tsp salt
tablespoon sugar
1/2 tsp dried oregano

Let simmer on low all day, and when ready to serve top with cheese and corn chips. I cheat and use corn tortilla chips, but if you want to make it really special, fry up your own! It tastes ten times more yummy that way I'll admit, but being a busy mom I am usually in a rush and looking for any short cut I can take!
Enjoy!

Crock Pot Sweet and Sour Meatballs

This recipe is a HUGE hit with my husband and sons! I must admit, though not a very big meat eater myself, I REALLY like this one!

For the Meatballs:
1 lb ground turkey(you can use beef I suppose)
about 1/2 cup of bread crumbs, I use fresh
1 egg
1 Tb cornstarch
1 Tb dried minced onion
salt and pepper
mix together in bowl and form into balls. Bake at 350 for 20 minutes turning once. Place in crockpot.

For the Sauce:
mix in bowl:
3 Tb cider vinegar
1/2 cups sugar
1 Tb soy sauce
3 Tb cornstarch

Pour this over meatballs in crockpot.

Cook on low 4-6 hours. I check on it after several hours to be sure the sauce isn't evaporating too much, if it is I add about 1/4 cup water.

About an hour before you plan to eat add some chopped fresh onion and green bell pepper. You can add it during cooking time, but I like mine a little firmer. Also add one can of pineapple chunks with juice.

Serve over rice.

Yummy, Chewy, Home-made Brownies!

I LOVE brownies! They are one of my few food weaknesses. Lucky for me, I don't get to indulge too much, as I had never found a home made recipe I really enjoy. UNTIL NOW!!

In most cases, nothing beats homemade, whether it be desserts, main meals, sauces, whatever. One of those few exceptions in my opinion, would have to be brownies. I just love how the box mixes come out chewy and slightly gooey. SO soft.

All the homemade recipes I've tried always came out dry or cakey rather than chewy. Until I found this recipe! (warning, they are SO good, you can't eat just one!)

2/3 cup butter(softened)
2/3 cup peanut butter
2 cups sugar
2 teaspoons vanilla
4 eggs
1 cup flour
2/3 cup baking cocoa
2 tsp baking powder

In a mixing bowl, cream butter, peanut butter, sugar and vanilla. Add eggs. Then mix in flour, cocoa and powder.

Bake in a greased 13x 9 inch pan at 350 for 25 minutes. Do NOT over bake!

These are SO yummy! Hope you enjoy them as much as I do!

Chipotle Black Bean Avocado Burgers

The picture just doesn't do this yummy "burger" justice at all. I made these yesterday and even my meat loving husband said "I'd take this over a real hamburger any day." He also hinted the rest of the day how much he'd like another and even suggested we have them for dinner the same night!

I cheated and used Morning Star's pre-made burger as shown above. There are several great recipes on the web for black bean burgers, but I am fond of these, and they are great for those times you don't feel like cooking. The kids can even heat them up themselves. Also, our Costco had a coupon for these making them a great deal!

I also used the "Sandwich Thins" shown above just because they taste good and are so thin you can actually taste whatever you put on your sandwich and not just a lot of thick, fluffy, air filled bread. At 100 calories each, you don't have to feel guilty about eating them either.

First, I cooked the burgers in the microwave according to the directions(2 minutes!) and placed on bottom half of the bun. Then I scooped out an avocado and mashed it up and spread about 1/2 the avocado on top of each burger. I then placed some onions on top of the avocado, followed by a few slices of tomato, lettuce and topped off with a tablespoon or two of chunky salsa. No need for mayo or any other fattening condiments.

These have been a HUGE hit around here, and you can't get much easier for a fast, quick summer meal!

Chicken Breasts With Avocado Salsa

Here is another gem found in one of my old Weight Watchers cookbooks. I like to cook as directed, then break up the chicken and salsa and serve it in warmed corn tortillas. Super yummy!

1 1/2 tsp ground cumin

1/2 tsp garlic salt

1/2 tsp chili powder

4(4 oz) boneless, skinless chicken breasts

1 tsp vegetable oil

1/2 cup bottled chunky salsa

1/2 cup diced peeled rip avocado

1/4 cup chopped fresh cilantro(I omitted this)

1. Combine first three ingredients; sprinkle over both sides of chicken.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook five minutes. Turn chicken, add salsa to pan. Cover, reduce heat, and simmer seven minutes or until chicken is done.

3. Transfer chicken onto individual serving plates. Stir avocado and cilantro into salsa in pan; cook just until thoroughly heated. Spoon salsa mixture over chicken.

Hoisin Chicken

I have recently been browsing through several of my old cookbooks looking for some fresh ideas. I am trying to find low fat, healthy meals that the kids will eat too. Pretty tall order to fill, but I think I hit the jackpot with several older Weight Watchers Annual Cookbooks!

This one is our favorite so far, though we have found MANY we like.

Hoisin Chicken

3/4 cup fat free, less sodium Chicken broth

2 tablespoons hoisin sauce

1 teaspoon cornstarch

1/2 teaspoon sugar

1/2 teaspoon grated peeled fresh ginger

1/2 teaspoon dark sesame oil

1 garlic clove crushed

1/4 teaspoon salt

1/ 8 teaspoon pepper

1 1/2 tablespoons dry bread crumbs

4 (4 ounce)skinless, boneless chicken breast halves

1 1/2 teaspoons vegetable oil

2 teaspoons finely chopped fresh cilantro(I omitted this)

1. Combine first nine ingredients in a bowl, stirring well with a whisk.

2. Sprinkle breadcrumbs on both sides of chicken.

3. Heat large nonstick skillet over medium-high heat; add vegetable oil. Add chicken, and cook 3 minutes. Turn chicken. Reduce heat to medium-low; cover and cook 12 minutes or until chicken is done. Remove chicken from pan; keep warm.

4. Add broth mixture to pan. Bring to a boil; reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Spoon sauce evenly over chicken. Sprinkle with cilantro.

Oriental Chicken Salad

I recently tried this recipe from a 2002 Quick Cooking Annual Cookbook. It was a big hit with everyone here at home and an even bigger hit when I made it a second time for out of town guests.

1/2 cup sugar

1 tablespoon cornstarch

1/4 cup water

1/4 cup vegetable oil

1/4 cup ketchup

3 tablespoons cider vinegar

1 tablespoon soy sauce

1 medium head iceberg lettuce, torn(I used Romain)

2 cups cubed cooked chicken

1 cup salted cashews

1 cab (8 0z) sliced water chestnuts drained(I omitted these)

1 package frozen snow peas thawed(6 oz)

1 can chow mein noodles(3 oz)

1/4 cup chopped green onions

In small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients;add dressing and toss to coat. Serve immediately. 8-10 servings.

This was listed as a main dish salad. I think for a light lunch or dinner it is fine, but for heartier eaters or a fuller meal I'd add a soup or egg rolls, or something a little extra. We had rice noodle soup! Enjoy!

Home-Style Coleslaw

Here is the Coleslaw recipe I promised to go with yesterdays chicken recipe. This too, came from that 2004 Light and Tasty issue.

Home style Coleslaw

8 cups finely shredded cabbage

1/2 cup shredded carrot

DRESSING:

1/3 cup reduced fat mayonnaise

1/3 cup fat-free sour cream

(I used regular versions of each of the above)

1 tablespoon sugar

2 teaspoons cider vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

In large bowl, combine cabbage and carrots. In small bowl, combine the dressing ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 6-8 hours or overnight.

Apricot Glazed Chicken

I found this recipe in a 2004 issue of Light and Tasty Magazine. I made it several weeks ago and it was such a BIG hit, we've had it at least once a week since!

1/2 cup ketchup

1/2 cup 100% apricot spreadable fruit

1 tablespoon canola oil

2 teaspoons lemon juice

2 teaspoons minced garlic

1-2 teaspoons hot pepper sauce

1 teaspoon coarsely ground pepper

3/4 teaspoon salt

6 bone in skinless chicken breast halves

NOTE:

I used boneless chicken and omitted the hot pepper sauce, and it turned out just fine!

Line shallow roasting pan with foil; spray foil with non-stick cooking spray and set aside.

In a large microwave safe dish, combine first eight ingredients. Microwave, uncovered, on high for 90 seconds, stirring once.

Dip chicken into sauce. Arrange in prepared pan. Pour remaining sauce over chicken. Bake, uncovered, at 350 for 45-55 minutes or until a meat thermometer reads 170, basting once.

This is great served with a home style coleslaw recipe I found in the same issue and will share later. Enjoy!

Edited to note that in the photo above the Macaroni Salad is pictured, not the Cole Slaw.

Chipotle-glazed roast chicken with sweet potatoes

I got this one from a recent issue of Fitness Magazine. It was a hit around here.

4 sweet potatoes diced
2 1/2 tbs olive oil
4 chipotle chili's in adabo sauce, minced
2 tbs honey
2 cloves garlic, minced
2 tsp cider vinegar
1 1/4 salt
1 tsp cumin
1/2 tsp cinnamon
6 boneless skinless chicken breasts rinsed and patted dry

Preheat oven to 400. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes

In small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin and cinnamon to make a paste. Rub the paste evenly over each breast.

Place chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25-30 minutes.

Rice Cooker Mexican Rice

I love this one because is is easy and cooks itself in the rice cooker. (I LOVE my rice cooker!)

1 cup rice(you can use brown. I found Basmati is best if you're using brown)
2 1/2 cups chicken broth or water if veggie!
6 oz tomato paste
2 tbs butter
1/2 cup diced onion
4 oz canned diced green chili's

Put all ingredients in rice cooker and set on proper setting, when done enjoy!

Layered Chocolate Pumpkin Pie

I can't recall if I shared this here last year or not, but even if I did it is SO good it deserves to be posted again. I found this on the Internet, but can't recall where, and I'd like to be sure the proper person receives credit for this incredibly delicious recipe! My brother and husband are convinced I could become a millionaire by selling these. It is quite good, although I'm not sure THAT good!

1 ready made 8 or 9 inch pie shell

3 tbs butter

6 oz semisweet chocolate chips

12 oz cream cheese

1 1/2 cups sugar

2 large eggs

1 cup canned pumpkin

1 cup sour cream

1/2 tsp vanilla extract

1/4 tsp each cinnamon, nutmeg and salt

Bake the pie shell according to package directions. Set aside.

Combine butter and chocolate in microwavable bowl, and heat until melted(approx. 1 minute, stir, then an additional 1-2 minutes)

In a mixing bowl beat cream cheese, 1 1/4 cup sugar, and eggs one at a time. Slowly stir in the pumpkin, vanilla, spices, and salt. Pour 1/2 of the filling into a separate bowl. Add melted chocolate to one mixture, and combine thoroughly. Pour into pie shell, and bake for 20 minute at 350 degrees. Cool for 15 minutes, then add remaining pumpkin pie filling. Bake again for 35 minutes, and let cool for approx. 1 hour.

In a separate bowl, combine sour cream and remaining 1/4 cup sugar, soften in microwave for approx. 45-60 seconds(do not let it curdle) and pour on top of pie for final layer. Chill overnight, and serve chilled!

Try this one for Christmas dinner, it will be a hit, I promise!

Crockpot Chicken and "Gravy"

My crockpot is getting alot of use these days as I try and cook more dishes with meat for my meat loving guys. This one is super easy and pretty good too! I serve this with stuffing or mashed potatoes and use the sauce as a "gravy." It's not true gravy, but it works and tastes pretty good!

4-6 Boneless, skinless chicken breast halves(you could probably use any chicken, but this is what we prefer)

2 cans Cream of Chicken(or mushroom) soup

1 envelope onion soup mix

1/4 to 1/2 cup water

Place the chicken in crockpot. Mix remaining ingredients and add to slow cooker. Cook on low about 7 hours.

You can use cream of chicken or mushroom soup or mix one of each. You can use chicken broth in place of the water, but I don't notice a big enough taste difference to justify the cost of using broth, not to mention wasting the rest of the can if I can't find a use for the rest.

Enjoy!

Crockpot Sweet&Sour Chicken

This one is becoming a fast favorite around here with the guys. I love any dish that can be made in the crockpot. For one thing it is a great time saver for any busy mom, and secondly, I LOVE the smell of food cooking all day, it makes the whole house smell good and gives it a homey feel.

3 Tablespoons butter, melted

3/4 cup ketchup

1/4 cup white vinegar

3/4 cup brown sugar

3 tablespoons Worcestershire sauce

3 cloves garlic, minced

1/4 tsp. crushed red pepper flakes

1 1/2 cup chicken broth

6 boneless skinless chicken breasts

1 can pineapple chunks, undrained

2 tablespoons cornstarch

Place chicken in crockpot. Combine all ingredients except pineapple and cornstarch. Cover and cook on low 5-7 hours. Drain pineapple, add chunks to crockpot. Stir in the cornstarch into the pineapple juice, then pour into crockpot and cook on low for another 15-20 minutes until slightly thickened. This sauce is great served on rice along side the chicken!

A New Favorite

This recipe is not the healthiest, simplest or even vegetarian as most of the ones I post here are, but it is just too good not to share! I will occasionally make dishes with chicken or turkey to please my meat eating husband and kids. Sometimes I will even eat one of these dishes myself. This one I am about to share is one such dish. It is too yummy for even me to resist!

My young son LOVES Panda Expresses Orange Chicken. I have tried several recipes and they've all been flops, until I found THIS one. This is very similar, but even better than Panda Expresses. It is more along the lines of P.F. Changs or The Iron Wok.

Because the chicken is coated and fried, it is a bit time consuming to make. I usually avoid such recipes, but I get requests from the kids and husband at least once a week for this one! I suggest making it on weekends when you have time, or make a couple of batches of the meat and freeze some for the next time.

Enjoy! We sure do!

Provolone, Tomato, and Fresh Basil Pizza

I got this recipe off the back of a package of Provolone Cheese that I recently bought. It was surprisingly quite good. My husband and I both really enjoyed it, while the kids ate it, but I have to admit they weren't quite as thrilled as we were.

3 Tbs. Extra Virgin Olive Oil

1 Homemade or Refrigerated Pizza Dough(I made homemade following the directions that came with my bread machine, super easy and yummy!)

1/4 Cup Fresh Grated Parmesan Cheese

120z Sliced Provolone Cheese

5 Roma Tomatoes, Sliced thin

Salt and Pepper

Fresh Basil Leaves, Chopped

Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Sprinkle with Parmesan cheese and top with the sliced provolone cheese. Place tomatoes on top and sprinkle with salt, pepper and fresh basil. Bake in preheated 425 degree oven until crust is golden brown(about 15-20 minutes)

Open Face Tomato and Cheese

This is such a simple recipe, but so very yummy! It is often enjoyed around here for lunch, although paired with a green salad makes a nice light supper as well.

To make four: I use four slices of bread. Homemade really improves the overall flavor of this, and of course if you can, use whole grain. I shred about 3/4 cup of mozzarella cheese. Slice 1-2 tomatoes depending on size. You will also need to prepare a mayo mixture of about: 2 tablespoons mayonnaise, and 1 teaspoon dried basil.

First spread a thin layer of the mayo mixture on each slice of bread. Then add sliced tomato, and top with cheese. Easy!

Next, bake on baking sheet sprayed with cooking spray, at about 400 degrees for about 10 minutes until cheese melts and is just turning golden.

Enjoy!

Apples, Apples, Apples!

Someone from church blessed my family with a HUGE bucket full of delicious apples last week. Not wanting any to go to waste we quickly started making everything we could think of that required apples. We of course made fresh apple juice and dried some in our dehydrator.

The kids wanted an apple pie, which presented a problem for me: I SUCK at making pie! I make the best cookies(in my not so humble opinion) pretty good cakes, bars and other sweet treats, but pie, nope. It seems to be the crust that gets me every time. Even my dear sweet grandmother thought I was a hopeless case when it came to making pie.

But guess what? I made THE BEST apple pie ever, crust and all! How you wonder? This SITE had step-by-step directions. I wish I'd found this years ago. I HIGHLY recommend it!

Next we were off seeking an applesauce recipe. It's not that I can't make it, I just never had before. Being a bit tired from all of the other treats, I was seeking something I could hopefully make in my crock pot and came across THIS recipe. All I can say about this one is YUM and YUM again! It wasn't quite like the mushy baby food substance you buy in the store, but almost like an apple pie filling. It was beyond yummy served on vanilla ice cream and makes an excellent pancake topping! I will be making this again for sure!

I never knew there was so much you could do with apples! Too bad my own tree didn't survive our billy goat! I will have to plant another soon!