©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Chicken Fajita Dippers

Since going back to work almost a year ago, blogging has taken a backseat. Some recently asked about my blog and it made me realize how much I miss cooking and sharing recipes. So this week I have made Hot Ham & Swiss sliders, French Dip sandwiches, and tonight Chicken Fajita dippers. Recipes are forth coming, but pictures are on my Life of a Foodie and her Family Instagram account. Look me up and if you see this can you give it a lime so others may see it too. Happy eating!

This recipe, I pinned so long ago, it comes from I Heart Eating.

1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1/2 onion, diced
1 clove garlic, minced
1/2 tablespoon taco seasoning (I would change this next time and use my own fajita seasoning)
1 tablespoon lime juice (fresh or Nellie & Joe's)
Pinch brown sugar
2 cups shredded cooked chicken (you can make a full batch and use it for other meals)
1 cup shredded Mexican cheese blend
About 12 small (soft taco sized) flour tortillas

Add about 1 ½ - 2 tablespoons of filling to the bottom of each tortilla.
Preheat oven to 415 F. Use a cookie sheet and spray with cooking spray.

In a skillet over medium low heat, warm the vegetable oil. Add diced pepper and onion, and cook until veggies are soft 3 or 4 minutes. Add the garlic, and cook for about 30 seconds and don't let it burn. Add taco or fajita seasoning, and cook for 30 seconds. Add the lime juice and brown sugar and chicken. Mix well, but be gentle.

Remove skillet from heat and let cool for a few minutes.

Lightly spray tortillas with the cooking spray. Bake 15-20 minutes, or until crisp.

Sprinkle cheese evenly over chicken mixture.

Roll the bottom over the mixture, then tuck in the sides and then roll tortilla up. I like to press them down a bit so they stick. Place seam side down on prepared cookie sheet.

Serve with sour cream and salsa. I also served this with yellow rice and refried black beans.


Pumpkin Crumb Coffee Cake

Good morning foodie friends!

Yesterday morning while going through Pinterest, I spotted this yummy looking recipe from Sally's Baking Addiction.  It looked like something that I really needed to try.  So I got out of bed at 6:30 am and whipped it up.  Luckily I have a well stocked pantry.

Since I was going up to Miss V's school, I boxed it up and brought it to my favorite office ladies.

I can tell you, it was a HIT!

Crumb Topping
1/2 cup all-purpose flour
1/4 cup  unsalted butter, cold
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon

Put all the ingredients in a food processor and pulse until crumbly.  Set aside.

2 cups  all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg (do yourself a favor and grind your own fresh nuts)
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup vegetable oil
1/4 cup pure maple syrup, use the real stuff
1/4 cup  milk

3/4 cup confectioners' sugar
1-2 Tablespoons Pumpkin Spice Coffee Creamer


Preheat the oven to 350F degrees. Generously spray an 8x8 or 9x9 baking pan with nonstick spray. Set aside.

For the cake:  Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined.  In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until combined. Do not to overmix the batter, it is a VERY THICK batter.  Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Sprinkle the crumb topping evenly on top and gently press it down into the batter.

Bake the cake for 30 - 35 minutes or until a toothpick comes on clean.

I turned it out onto a wire rack to cool for a bit.  Then drizzled the glaze over the cake.


Strawberry Cheesecake Trifle

I found this lovely trifle on Pinterest.  The original recipe is on Taste Of Home and you can always find great recipes there.  I did tweak it and used Cool Whip.  I normally don't like to, but time got away from me this week.

2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
3 tablespoons orange juice
1 large tub of Cool Whip
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes (I used the larger one and it kind of overfilled the trifle bowl.

In a bowl, toss strawberries with 1/2 cup sugar; set aside.

In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.

Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice.

Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture and half of the strawberries. Repeat layers. Top with remaining cream cheese mixture. Garnish with sliced strawberries if desired. Cover and refrigerate for at least 4 hours.

Yield: 14-16 servings.

This was incredibly yummy!!!!!!


Chicken Parmesan Casserole

I found this recipe on Pinterest and thought it looked interesting.  The original recipe can be found at Thriving Home Blog.  Again this is one of those "freezer meals" if you like to prep dinners ahead of time.  Me...not so much.

4 cups of shredded, cooked chicken (I roasted a few chicken breast the other night and used three chopped up for this recipe)
1 jar (23-28 ounces) of marinara sauce (I love Newman's Own Marinara) 
1/2 cup Parmesan cheese
1-2 cups shredded mozzarella cheese
1 cup panko 
1-2 tablespoons olive oil
Italian dried herbs
salt and pepper

Preheat oven to 350 degrees.

Grease an 8x8 casserole dish with cooking spray.

Layer the chicken in the bottom. Pour on the marinara sauce and gently wiggle the pan so that the sauce and chicken combine.

Top with cheeses until all the chicken and sauce mixture is covered.

In a small bowl, mix the breadcrumbs, olive oil, herbs, salt and a bit of pepper.

Sprinkle the seasoned breadcrumbs on top.

Bake for about 20-25 minutes or until golden on top and bubbling on the sides. (I let it bake for 30 minutes so the top would be good and crispy)

This came out pretty good.  I think I would double this and make it in a 9 x 13 pan for our Alpha Course this spring.  I am glad that I baked it a bit longer.  The Panko was nice and toasty.


Chicken Cordon Bleu Pasta

I am back on a mission to try lots of new recipes this year.  I found this yummy looking recipe on Pinterest of course.  The original recipe can be found at Lovely Little Kitchen.  I did kind of tweak it and here is what I did.

1 12 oz box of medium size bow tie pasta
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 1/2 cups whole milk
1 teaspoon Better Than Bullion Chicken Base
1 teaspoon Dijon mustard 
1 1/2 teaspoons Worcestershire
1/2 teaspoon kosher salt
1 chicken breast, cooked  and cubed (I roasted 4 or 5 the other night)
3/4 cup cooked cubed ham (I just used some sliced deli ham and chopped it up)
6 slices swiss cheese

1 cup of Panko Bread Crumbs

Preheat oven to 350 degrees.

Prepare a 13 x 9  baking dish by spraying with nonstick spray. Set aside.

Boil your pasta in salted water according to directions on the box.  Drain, return pasta to the pot and set aside.

In a medium pan, melt butter over medium high heat.  Whisk in flour and cook until the roux is a light brown color, about 4 or 5 minutes. 

Gradually whisk in the milk and be careful it does bubble up quickly.  Cook your sauce until it is thicken up, about 5 minutes.

Whisk in chicken base, Dijon mustard, Worcestershire Sauce, and salt.

In the large pot that the pasta is in, stir in the sauce, chicken, and ham. Stir gently to combine.

Pour half of the pasta mixture into your prepared baking dish. 

Place slices of Swiss cheese evenly over the pasta. Pour the rest of the past over the cheese and spread evenly.

Sprinkle the Panko breadcrumbs over the top.

Bake for 20-25 minutes until it is bubbly and the Panko is starting to brown.

Remove from oven and allow to cool for about 5 minutes.

This came out FABULOUS!!!!  I will definitely make this one again!!!


Eggnog Muffins

Since I had a little Eggnog leftover from last night's dessert, I went to Pinterest to find ways that I could use it up.  After a quick search I found a yummy looking recipe for Eggnog Muffins.  The original recipe is from Better Homes and Garden.

So I quickly went back into the kitchen to whip them up.

2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup eggnog
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla
1/2 teaspoon rum extract

1 recipe Nutmeg-Streusel Topping

Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl sift flour, sugar, baking powder, and nutmeg; set aside.

In your stand mixer combine eggs, eggnog, butter, vanilla, and rum extract. Add dry ingredients all at once to liquid mixture. Mix just until moistened (batter should be thick).

Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle Nutmeg-Streusel Topping over muffin batter in cups.

Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted into centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutmeg-Streusel Topping

1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
2 tablespoons butter

In a small bowl stir together all-purpose flour, sugar, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  I personally like using my food processor for streusel toppings.

Oh my word!  These came out FANTASTIC!  They are light, flavorful and very tender.  Hopefully I won't eat all 12 of them today.

Swiss Cheese Chicken

So now that we are trying to get back into our regular routine and making dinner more, I found this recipe on Pinterest.  The original comes from Or So She Says.  This is supposed to be a pre-made freezer dinner.  Which means it is meant to be made in a smaller than 13x9 dish.  Luckily I do have a glass 11 x 7 pan.  If you do want to make these as freezer meals, the original blogger has links to the correct size foil pans and lids.

4 Chicken Breasts cut into bite sized cubes
6 Slices Swiss Cheese or 2 cups of shredded Swiss Cheese
1 can Cream of Chicken Soup
1/2 tsp poultry seasoning
1/4 cup milk
Chicken Stuffing mix (about 1/2 box)
¼ cup unsalted butter melted

Preheat oven to 350.

Lightly spray an 11x7 pan with cooking spray.

Place the cut up chicken in the pan.

Next layer the cheese over the chicken.

In a bowl nix 1 can cream of chicken soup, poultry seasoning and milk.

Pour mixture over chicken.

Top with 1/2 bag (or more to your liking) of Chicken stuffing mix

Drizzle 1/4 cup butter on top.

Bake at 350 for 45-60 minutes.

The original recipe calls for this to be served over rice and I chose not to do that last night.  I served it with steamed broccoli.  This came out really well and I would definitely make this again.  I think if you wanted to make it for a crowd and use a 13x9 pan, I would double the ingredients.

Eggnog Quick Bread

So I made this for our Alpha Course a few weeks ago and never got to take a picture of it.  Then after Christmas I wanted to make it again and the stores were out of Eggnog.  Finally I found a store that had plain Eggnog, not pumpkin spice.  I made it for dessert last night and it is really good.

2 medium eggs, room temp
1 c sugar
1 c dairy eggnog
1/2 c butter, melted and cooled
2 tsp rum extract
1 tsp vanilla extract
2 1/4 c all-purpose flour
2 tsp baking powder
1/4 tsp nutmeg (fresh, not pre-ground)

Eggnog Glaze
3/4 c powdered sugar
Eggnog added and stirred into the sugar until your desired consistency.

Preheat oven to 350.  Grease a 9 inch loaf pan and set aside.

Sift the dry ingredients, flours, baking powder and nutmeg and set aside.

In a stand mixer combine eggs and sugar until well combined.  Add the eggnog, butter and extracts.  Then gradually add in the dry ingredients.  Mix until just combined.  Do not over mix or the bread with be tough.  This is a thick batter.

Pour and spread the batter into the prepared loaf pan.  Bake for 50 minutes or until a tooth pick inserted comes out dry.

Remove from pan and place on a wire rack until cool.

Mix the glaze and pour over the bread and allow to set for a few minutes.


Chicken Enchiladas

While menu planning this week I thought of my nephew Mikey joking about my Chicken Enchiladas.  I haven't made them in years, I think maybe 4 or 5 years.  He would always request them when he was hanging out at house during Christmas break or summer time.  So I came here to get the recipe and I couldn't believe it!  I never blogged it!!!  Well that has to change, because it is yummy and one of my favorite comfort food things.

1 3/4 cup sour cream
1/2 cup chopped green onion, white and green parts
1/3 cup minced cilantro, if you don't like it use parsley
1 tbs minced fresh jalapeno
1 large clove of garlic, minced
1 tsp ground cumin

1 pound boneless chicken breasts, cut into strips
Vegetable Oil

8 (8 inch) flour tortillas

1 cup shredded cheddar cheese (mild or sharp)
1 cup bottled salsa (totally forgot this last night)
1 chopped tomato

Preheat oven to 350.

Spray a 13x9 pan with cooking spray.

In a small bowl mix together sour cream, green onion, cilantro, jalapeno, garlic and cumin.  Set aside.

In a large skillet add the vegetable oil and cook the chicken breast strips over medium high heat until browned on both sides and no longer pink.

Lay out the 8 tortillas and divide the chicken evenly.

Spread the sour cream mix on top of the chicken breast strips.

Roll the tortillas and place seam side down in the baking dish.

Sprinkle with the cheese.

Cover with foil and bake for 30 minutes.

Uncover and broil for a few minutes until the cheese starts to bubble and the edges of the tortillas start to brown.

Remove from oven and spoon the salsa  in a strip down the center and sprinkle on the chopped tomato.

You can serve this with salad or rice.

These always come out great!  I need to put them back on the menu more often.

Gingerbread Cookie Cake

Here is another thing that I had planned on making this Christmas season.  The original recipe comes from Crazy for Crust.

1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/3 cup molasses
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 1/2 cups flour

Sprinkles, for decorating

Preheat oven to 350F.

Grease and flour a 9 inch round cake pan and set aside.

Sift the dry ingredients in a medium bowl

Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.

Add molasses and mix until mixture is smooth.

Add eggs one at a time until combined.  Add vanilla and beat until combined.

Mix in the dry ingredients.

Press mixture into prepared pan and decorate with sprinkles.

Bake for approximately 24 minutes until the top just begins to get golden and is no longer shiny.

Let the cookie cool completely, then remove from pan.

Place on serving plate.  You may also make a quick glaze with powdered sugar and milk, but I didn't want this to sweet.

I really liked how this came out.  It was not hard like a regular gingerbread cookie and not soft like gingerbread.  I did top my with a bit of whipped cream, but I think this would be fabulous warmed a bit with ice cream.

Chocolate Peppermint Easy Fudge

Miss V loves anything that is chocolate and mint flavored.  I saw this on Pinterest a while back and wanted to make it before Christmas.  I don't know about you, but I found the time between Thanksgiving and Christmas went so FAST this year.   I felt bad that we didn't get to make cut out cookies with cousins, spritz cookies, and so many other things.

I figured since we are still on Christmas break that we could still make some new Christmas recipes.  The original recipe for this came from A Spicy Perspective.

1 - 14 ounce can sweetened condensed milk
1 tablespoon butter
1 pound dark chocolate chips/chunks (I used dark chocolate chips)
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 teaspoon vanilla extract
1 cup Andes Peppermint Chunks
Cooking Spray (I used Coconut Oil spray)

Spray a 8 X 8 baking dish with cooking spray. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.

Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top--making sure the glass doesn't touch the water and add the butter and condensed milk. Allow the butter to melt and the milk is very warm.  Add the chocolate chips and salt in the bowl. Stir the chocolate and allow to melt slowly.  Stir with a silicone spatula.

The mixture is very thick.  Remove the bowl from the heat and add both extracts and mix well.

Pour the mixture into the dish. Tap the dish on the counter a few times so any air bubbles to rise to the surface and to smooth the surface.

Sprinkle the remaining peppermint chips over the top and press them in gently.  Refrigerate for a few hours.

To cut, take the dish out of the refrigerator for a few minutes.  Then dip a sharp knife in hot water, wipe it off on a dry towel and cut quickly into small squares.  Repeat the process until the fudge is cut into squares.  Store in gladware containers or ziplock baggies.

This is very rich and tasty.  Definitely will make this again next year.


Cinnamon Roll Tree

Yes I am "that" Mum who finds way to many ideas on Pinterest.  This one is simple enough...

2 cans of Cinnamon Rolls in a tube
Sprinkles of your choice

Place rolls in a tree shape, add sprinkles and bake according to package directions.  Drizzle on the icing and more sprinkles if desired.  Enjoy!

Cheesy Sausage & Potato Breakfast Casserole

I made this on Christmas morning and it is super good!

Cheesy Potato Breakfast Casserole

1 pound breakfast sausage in a roll, cooked (I used Jimmy Dean Sage)
1 yellow onion, chopped, sauteed in the sausage when the sausage is about done
7 eggs
1/2 cup milk
20 ounce bag frozen Ore-Ida Diced Hash Browns, defrosted in the microwave.  Mine took about 8 minutes and were nice and warm.  I like to pre-cook them if not they still have a raw bite to them.
2 cups of shredded cheddar, mild or sharp
Salt & Pepper, to taste


Preheat oven to 350.  Spray a 9 x 13 with non-stick spray.  Set aside.

Prepare sausage and onions.

In a large mixing bowl, combine all ingredients, including sausage and onions.  Pour into prepared casserole dish.  Reserve roughly one cup of the cheese for topping.

Bake for 35 minutes.  Remove from oven and top with reserved cheese.  Return to oven for 10 minutes.

Allow casserole to cool for 15-20 minutes.  Serve and enjoy!

I didn't take any other pictures of the inside of the casserole, just totally forgot.  The breakfast in the pie dish is my favorite Ham & Swiss pie.

Copy Cat Biquick mix

I ran out of Bisquick and didn't replenish last time I went shopping.  So I found a few copy cat recipes and this worked perfectly!!!

Bisquick mix (I only made a 1/4 of a batch)

8 cups flour
4 tablespoons sugar
4 tablespoons baking powder
4 teaspoons salt
1 cup shortening


In a food processor, place all the ingredients and process until it looks like cornmeal

Store in an air tight container up to one month or in the freezer up to 2 months. Use as an exact substitute for Bisquick in recipes.


Archers Farms Sea Salt Caramel Hot Cocoa Mix

This past Saturday, I hosted a small event called Cookies & Cocoa.  It was a very small and nice cookie swap.  Friday I was running around trying to find my favorite Land O Lakes hot chocolate mix packets and boy the stores were so picked over.

I ran into Target and found some other brands and the Archers Farms Sea Salt Caramel looked very interesting.

OH MY WORD!!!!  This stuff is wonderful!!!!  It was rich and you could really pick up the Sea Salt and Caramel taste.  I am definitely going back and finding more boxes to stock my pantry!!!

Christmas Cupcakes

I had fun making cupcakes this weekend for a friend.  I found two very different cupcake toppers/wrappers at Baker's Nook.  I love when I am looking for something specific, I can always find it at Baker's Nook, their prices are fantastic and shipping is always so fast.

This set can be found here at Baker's Nook.

The wrappers can be found here at Baker's Nook.

The toppers can be found here at Baker's Nook.

For these, I found pretty gold sanding sugar at Hobby Lobby.  These came out so pretty!

For these I used Red & White sanding sugar on half and Green & White sanding sugar on the other half.  These came out really cute and fun.


Quinoa Edamame Salad

I have made this a few times, just haven't had time to post the recipe.  The original recipe can be found at The Girl Who Ate Everything.  I did tweak it and below is what I do.

2 cups uncooked quinoa
4 cups water
1 teaspoon salt
1 cup celery, sliced
1 small bag of frozen corn, thawed under warm water
1 (15-oz) can chick peasbeans, rinsed and drained
1 heaping cup dried cranberries
1 (12-oz) package edamame, cooked and shelled
2 red bell peppers, diced (or you can use any color)
1 cup sliced almonds (or any nut you like)
3 Tablespoons olive oil (more or less to taste)
5 Tablespoons lime juice (more or less to taste)
salt and pepper to taste

Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a cookie sheet that has been lightly oiled with olive oil and fluff with a fork.  Spread it out to let it cool faster.

I do like to roast my chick peas and edamame for better flavor.

Add remaining ingredients and toss to combine. Add salt and pepper to taste.

I like to portion this out into small plastic containers.  This makes 12 cups.


Mini Glazed Pumpkin Muffins

3/4 cups pumpkin puree
1 egg
1/4 cup milk
1/3 cup pumpkin spice creamer
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 cups all purpose flour
2 teaspoons baking powder

3/4 cups powdered sugar
1 to 2 tablespoon pumpkin spice creamer (add a little more if necessary)

Preheat oven to 375
In a large mixing bowl, beat all muffin ingredients except flour and baking powder until smooth.

Add the flour and baking powder and mix gently just until combined.

Spoon into greased mini muffin tins 3/4 full and bake 9 minutes or until toothpick inserted into the center of a muffin comes out clean. Do not over bake them or they will get tough.

Remove from pan and place on wire rack and allow to cool for about 10 minutes.

Then dip the tops of the mini muffins into the glaze and let harden for a few minutes.

This made about 36 mini muffins.

These almost taste like Dunkin Donuts Pumpkin Munchkins.   They are really good, but on the sweet side.

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