tag:blogger.com,1999:blog-42466860430856898792024-03-14T03:15:39.439-04:00Life of a Foodie and Her FamilyLynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.comBlogger1154125tag:blogger.com,1999:blog-4246686043085689879.post-19842304645105618512020-06-21T07:45:00.000-04:002020-06-21T07:45:44.377-04:00Italian Stuffed PeppersHey there! I have been making a few new things and posting on my Instagram. A few friends asked for the recipe, so I figured that I should blow the dust off of my alter ego blog.<br />
<br />
Back to back Racery events (yes I really logged 150 miles in 10 days and the second 155 miles in 10.5 days) and eating everything that I could, plus this Quarantine....well I have gained back a bunch of weight that I lost a few years ago. About a month a go, I stepped on the scale and cried for a few minutes. So time to get real and log food and water again. I have been looking at Pinterest and trying to find things that would be yummy, healthy and easy to figure out portion size. Stuffed peppers seem to fit that criteria. I take the recipe and log it into My Fitness Pal to get the nutritional info as what is posted on other blogs just don't seem right or I try and make better changes.<br />
<br />
I tweaked the original recipe for this recipe since it didn't look like enough flavor. So here is what I made:<br />
<br />
6 medium bell peppers (any color except green)<br />
2 teaspoons extra virgin olive oil<br />
1 pound 93% lean ground beef<br />
2 teaspoons Italian seasoning<br />
1 teaspoon garlic powder<br />
3 or 4 garlic cloves minced or grated on a microplane<br />
1/2 teaspoon kosher salt<br />
¼ to 1/2 teaspoon red pepper flakes<br />
1 Tbs Tomato paste<br />
1 (15 oz) can no salt added diced tomatoes<br />
1 1/2 cups cooked brown rice (you could also use Farro or Quinoa)<br />
1 cup shredded Mozzarella - divided<br />
½ cup Parmesan - divided<br />
2 tablespoons chopped fresh basil<br />
<br />
Preheat your oven to 375 degrees F. Lightly coat a 10x15-inch baking dish with nonstick spray. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes then arrange cut side up in the prepared baking dish.<br />
<br />
Heat the olive oil in a large, skillet over medium high heat. Add the ground beef and cook until no longer pink. Drain and return to the skillet. <br /><br />Make a hot spot in the middle of the skillet and add the tomato paste. Let that cook a bit and get a little brown in color. Add the Italian seasoning, garlic powder, Garlic salt, and red pepper flakes. Saute for a few minutes until garlic smells yummy. Add the can of diced tomatoes and their juices. Let simmer for 1 or 2 minutes.<br />
<br />
Remove the pan from the heat. Stir in the rice and ½ cup of the Mozzarella and ¼ cup of the parmesan. Mound the filling inside of the peppers, then top with the remaining cheeses.<br />
<br />
Pour a bit of water into the pan with the peppers just enough to barely cover the bottom of the pan. Bake uncovered for 30 to 35 minutes, until the peppers are tender and the cheese is melted. Top with fresh basil. Serve hot with a side salad. (We didn't as the peppers were very filling)<br />
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<br /><div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-23485333658912886672018-03-21T05:59:00.002-04:002018-03-21T05:59:36.687-04:00Guinness Cupcakes with Bailey's Irish Cream Buttercream FrostingSo for St. Patrick's day, I also wanted a yummy dessert and what is better than cupcakes???<br />
<br />
For the Cupcakes<br />
<br />
1 cup unsalted butter<br />
1 cup Guinness Stout beer<br />
2/3 cup cocoa powder<br />
1 cup light brown sugar packed<br />
1 tsp salt<br />
2 cups all purpose flour<br />
1 cup granulated sugar<br />
1 1/4 tsp baking soda<br />
2 eggs<br />
1/2 cup sour cream<br />
<br />
Bailey's Irish Cream Frosting:<br />
3/4 cup unsalted butter room temperature<br />
3 - 3 1/2 cups powdered sugar (sifted)<br />
pinch of salt<br />
4 Tbsp Bailey's Irish Cream<br />
2 Tbsp heavy cream<br />
<br />
Heat the butter, Guinness, cocoa powder and brown sugar in a saucepan over medium heat. Whisk until melted. Remove from heat and let cool to room temp.<br />
<br />
Preheat oven to 350 degrees. Line a muffin pan with cupcake liners and set aside.<br />
<br />
To the bowl of a stand mixer (or large bowl), add salt, flour, granulated sugar, and baking soda. Stir together to mix.<br />
<br />
Add in cooled beer mixture and beat (slowly at first - then on medium speed) for about 1 minute.<br />
<br />
Add in eggs and sour cream, beat on medium speed for another 1-2 minutes.<br />
<br />
Use an ice cream scoop to divide the batter and to fill each muffin cup about 2/3 of the way.<br />
<br />
Bake for 20-25 minutes.<br />
<br />
Let cool in pan for 5 minutes and then remove to cool completely on a cooling rack.<br />
<br />
For the Frosting:<br />
<br />
In a stand mixer cream butter until light and fluffy.<br />
<br />
Add salt and sifted powdered sugar. Beat on low speed until combined. It will be pretty thick. <br />
<br />
Add Bailey's and heavy cream and beat on medium speed another 2-3 minutes.<br />
<br />
Add frosting to a piping bag fitted with a star tip frost cupcakes. Decorate frosted cupcakes with festive sprinkles. I used a Shamrock mix, green sugar and gold sugar.<br />
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These came out really good!!! I would definitely make them again!!!<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com3tag:blogger.com,1999:blog-4246686043085689879.post-71439912297063103642018-03-19T05:59:00.000-04:002018-03-19T05:59:04.097-04:00Beef & Guinness Pot PiesI must really love my family and subjected myself to a St. Paddy's meal at church for our monthly Food, Fun, & Fellowship night.<br />
<br />
I am not Irish and don't celebrate the holiday and I really do not like boiled meat. So I found a recipe that I would make and eat instead. The original recipe was from Food Network, but I tweaked it.<br />
<br />
For the dough:<br />
1 3/4 cups all-purpose flour, plus more for dusting<br />
3/4 teaspoon fine salt<br />
1 stick cold unsalted butter, cut into 1/2-inch pieces<br />
3/4 cup grated Irish cheddar cheese (about 3 ounces)<br />
6 to 7 tablespoons stout beer<br />
1 large egg, lightly beaten<br />
<br />
For the Filling<br />
2 1/4 pounds beef chuck roast, trimmed of excess fat, cut into 1-inch pieces<br />
1/4 cup all-purpose flour<br />
Kosher salt and freshly ground pepper<br />
3 tablespoons unsalted butter<br />
1/3 cup stout beer<br />
2 cups Beef Stock (Kitchen Basic is the best)<br />
3 medium leeks, white and light green parts only, halved lengthwise and cut into 1-inch<br />
pieces<br />
1 pound carrots, cut into 1-inch pieces<br />
2 stalks celery, cut into 1-inch pieces<br />
<br />
Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the<br />
butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if<br />
it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.<br />
<br />
Meanwhile, make the filling: Preheat the oven to 325 degrees F. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in a Dutch oven or large ovenproof pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Add the beer and 2 cups stock, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, transfer to the oven and braise, 1 hour. Add the leeks, carrots and celery to the pot and continue braising, 1 more hour. If it is looking a bit dry add a bit more stout.<br />
<br />
Meanwhile, put six 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Remove the filling from the oven and increase the temperature to 375 degrees F. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough,<br />
pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.<br />
<br />
These came out fantastic!!!! I would definitely make them again. The filling is so good and almost like a stew that it would be good by itself or over mashed potatoes.<br />
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<br /><div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com1tag:blogger.com,1999:blog-4246686043085689879.post-42818418139656057332017-02-11T08:50:00.001-05:002017-02-11T08:50:54.166-05:00Cake ReleaseI do have to say my kitchen is pretty stocked at all times. Well..... one day last week I prepped my Walmart Grocery pick up order. I meticulously went through each recipe and added ingredients to my cart. Checked out and picked up my order later that day.<br />
<br />
When I got home and sorted every item out by recipe and went to the cabinet to get the baking spray with flour the can was just about empty. Oh crud!!!!! What is a home baker to do? Go to Pinterest!<br />
<br />
I immediately found a recipe for cake release that had lots of good reviews. I had all the ingredients and decided to whip up a batch.<br />
<br />
1 cup of vegetable oil<br />
1 cup of plain shortening<br />
1 cup of All Purpose Flour<br />
<br />
In a mixer combine all the ingredients until it become a smooth but loose paste. Store in a mason jar in the fridge for a couple of months. You of course could halve this or even quarter it.<br />
<br />
I found that using a traditional pastry brush is much better than a silicone brush. The tradition bristles get into the little crevices of mini bundt pans and the bottoms of the mini muffin pans.<br />
<br />
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<br /><div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com2tag:blogger.com,1999:blog-4246686043085689879.post-42973178078669419372017-02-11T08:40:00.004-05:002017-02-11T08:40:58.257-05:00Snickerdoodle mini bundt cakesThis was another cute little cake I wanted to try for our church's English Tea. <br />
<br />
Snickerdoodle Mini Bundt Cakes<br />
<br />
3 cups flour<br />
1 tablespoon baking powder<br />
1 teaspoon salt<br />
1 teaspoon nutmeg (fresh please, not already ground)<br />
1 cup butter, softened<br />
2 cups sugar<br />
5 eggs, room temperature<br />
1 teaspoon vanilla<br />
1-1/4 cup buttermilk<br />
<br />
<br />
8 tablespoons butter, melted<br />
1 cup sugar<br />
1 teaspoon cinnamon<br />
<br />
<br />
Preheat your oven to 325 degrees. Prepare your 2 mini bundt pans with cake release. Set aside.<br />
<br />
Shit together the flour, baking powder, salt, and nutmeg. Set aside.<br />
<br />
In your mixer cream 2 cups of sugar and butter until light and fluffy. Add the eggs, one at a time, followed by the vanilla.<br />
<br />
Add the dry ingredients alternating with the buttermilk. Mix until fully incorporated. Divide between your prepared pan and cook for 15-20 minutes. Use a cake tester or tooth pick to test for doneness.<br />
<br />
When the cakes are done remove the cakes from the pan while they are hot. Brush with butter and roll in 1 cup of sugar mixed with 1 teaspoon of cinnamon.<br />
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Allow the cakes to cool completely on a wire rack.</div>
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<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com1tag:blogger.com,1999:blog-4246686043085689879.post-42679018034526415362017-02-11T08:35:00.004-05:002017-02-11T08:35:21.871-05:00Lemon Blueberry Mini Bundt CakesWhile looking on Pinterest for ideas for our Bake Shoppe/sale, I spotted this idea. I really love the combination of Lemon and Blueberry, then add a glaze and well I had to make it.<br />
<br />
<br />
10 Tbs butter (room temperature)<br />
2 cups sugar<br />
4 eggs (room temperature)<br />
1 tsp vanilla<br />
2 ¼ cups all-purpose flour<br />
2 ¼ tsp baking powder<br />
½ tsp salt<br />
1 ¼ cup whole milk<br />
½ cup plain greek yogurt<br />
2 tbs lemon juice<br />
2 tbs lemon zest<br />
¾ cup blueberries (fresh or frozen, from my baking experience fresh does work best)<br />
<br />
Glaze<br />
2 cups powdered sugar<br />
2-3 Tbs Lemon Juice<br />
<br />
Pan: You will need two 6 cavity mini bundt pans.<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
In your mixer combine butter and sugar. Let mix until light and fluffy.<br />
<br />
Add in eggs and vanilla. Mix until completely combined.<br />
<br />
In a separate bowl whisk together flour, baking powder and salt.<br />
<br />
In another small bowl combine milk, yogurt, lemon juice, and lemon zest.<br />
<br />
Add 1/3 of milk mixture to the standing mixer (with sugar and butter). Let completely combine.<br />
<br />
Add ½ of dry ingredients to the standing mixer. Let completely combine.<br />
<br />
Add half of the remaining milk mixture. Mix completely. Add remaining dry ingredients. Mix completely. Add remaining dry ingredients. Mix completely.<br />
<br />
Toss fresh or frozen berries with flour. Add dusted berries into the batter. Fold berries into the batter being very gentle.<br />
<br />
Prepare your mini bundt pans with cake release.<br />
<br />
Pour batter into prepared pan.<br />
<br />
For mini bundt cakes bake about 15 to 20 minutes.<br />
<br />
Test for doneness by inserting a toothpick into the middle of the cakes.<br />
<br />
Let cakes cool for 2 to 3 minutes in the pan then turn out onto a cooling rack. Allow cakes to completely cool.<br />
<br />
To make the glaze, combine powdered sugar and lemon juice. Start with adding just 2 Tbs of lemon juice and slowly add more to get looser consistency.<br />
<br />
Drizzle over the completely cooled cakes.<br />
<br />
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<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-80246147567435846252017-02-11T08:26:00.000-05:002017-02-11T08:26:12.913-05:00Mini Pineapple Upside Down CakesThese I have made for a few Alpha Course Dinners. They are a fabulous little dessert and super easy to make.<br />
<br />
The recipe below make 6 cakes, that are baked in a Jumbo Muffin Pan. You can easily double it if you have two Jumbo Muffin Pans.<br />
<br />
2 eggs<br />
2/3 cup granulated sugar<br />
4 tbs pineapple juice<br />
2/3 cup flour<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
<br />
Topping<br />
1/4 cup unsalted butter<br />
2/3 cup brown sugar<br />
1 can pineapple rings<br />
6 Marachino Cherries<br />
<br />
Preheat oven to 350 and spray a JUMBO muffin pan with cooking spray. In a mixing bowl beat eggs, sugar and pineapple juice for two minutes. In another bowl, sift the flour, baking powder and salt. Add to the wet ingredients and beat on medium for 2 more minutes.<br />
<br />
In a small sauce pan, melt the butter and then add brown sugar. Whisk for one minute. Spoon a layer of the brown sugar mix into the bottom of each muffin tin, then place a pineapple ring. Add one cherry into the middle of the pineapple ring. Spoon cake mix evenly over the pineapple ring and cherry. Bake for 20 to 25 minutes.<br />
<br />
Let cool in pan for about 3 minutes. Run an offset spatula around the edges. <br />
<br />
Place a wire cooling rack on top and quickly flip the pan over and place on a cookie sheet to catch the dripping sugar mixture.<br />
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<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-70076890465844841402017-02-11T08:03:00.001-05:002017-02-11T08:03:07.766-05:00Reese's Chex MixI don't know about you, but I love Chocolate & Peanut Butter. I thought this might be good for the Bake Shoppe/Sale at our English Tea.<br />
<br />
1 12.8 oz box Chocolate flavored Chex cereal (about 8 cups)<br />
1 cup roasted, lightly salted peanuts<br />
2 cups powdered sugar<br />
16 oz chocolate CandiQuik<br />
1 cup Reese's peanut butter chips <br />
1 8 oz bag Reese's Minis<br />
1 cup Reese's Pieces<br />
20 Reese's Miniatures, halved<br />
Additional peanuts, peanut butter chips, and Reese's.<br />
<br />
Combine Chex cereal and peanuts in a very large bowl and set aside.<br />
<br />
Place powdered sugar into a two gallon size ziploc bag and set aside.<br />
<br />
Put a couple long sheets of wax paper on your counter top.<br />
<br />
Break up CandiQuik, place in a large glass bowl and sprinkle with peanut butter chips. Melt for 1 minute in the microwave. Stir gently and heat again for 30 seconds to 1 minute. Stir again and it should be completely melted and smooth.<br />
<br />
Drizzle the melted chocolate - peanut butter mixture over the top of the Chex and peanuts and toss gently to combine. Make sure it is well coated.<br />
<br />
Transfer the chocolate-coated cereal mixture into the ziploc bag with powdered sugar.<br />
<br />
Close the bag tightly and gently shake until the mixture is fully coated.<br />
<br />
Spread the contents of bag onto the wax paper and let set up for 15 minutes.<br />
<br />
Sprinkle on the Reese's Pieces, Reese's Miniatures and the Reese's halves that you cut up earlier, and additional peanuts, peanut butter chips, and Reese's Pieces if desired. (I did as it makes it more yummy!!!)<br />
<br />
Toss gently to combine.<br />
<br />
Store in an airtight container for up to one week.<br />
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<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-12332311017573667332017-02-10T06:15:00.001-05:002017-02-11T08:26:41.903-05:00Key Lime Bundt CakesThese are just amazing!<br />
<br />
4 oz cream cheese<br />
½ cup granulated sugar<br />
½ cup Greek-style yogurt<br />
2 teaspoons lime zest<br />
2 teaspoons lime juice<br />
2 teaspoons vanilla extract<br />
2 eggs<br />
1 cup all purpose flour<br />
1 tablespoon cornstarch<br />
½ teaspoon baking powder<br />
¼ teaspoon baking soda<br />
½ teaspoon salt<br />
<br />
Glaze<br />
½ cup confectioners’ sugar<br />
1 ½ teaspoons lime juice<br />
Lime zest<br />
<br />
<br />
For the bundt cakes: Preheat the oven to 350°F. Grease a 6 cavity mini bundt pan with cake release<br />
<br />
In a large bowl, use electric beaters to beat the cream cheese and sugar together until smooth and creamy. Add the yogurt, lime zest, lime juice and vanilla extract, and beat until well combined. Beat in the eggs one at a time.<br />
<br />
Sift in the flour, cornstarch, baking powder and baking soda, and salt. Add the dry ingredients into the wet ingredients. Transfer the batter to the prepared mini bundt pan, filling the cavities approximately three-quarters of the way up.<br />
<br />
Bake for 15 to 18 minutes, or until the tops are dry and a skewer comes out clean. Let the bundt cakes cool on the pan for 5 minutes before transferring to a cooling rack.<br />
<br />
Allow the cakes to cool completely before glazing.<br />
<br />
For the glaze: Sift the confectioners’ sugar into a medium-sized bowl. Add the lime juice and zest, and whisk until completely combined. If the glaze appears to be too thin, sift in some more sugar.<br />
<br />
Spoon the glaze over the top of the cooled bundt cakes.<br />
<br />
Store the bundt cakes in an airtight container.<br />
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<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-54052689958866321202017-02-10T05:55:00.003-05:002017-02-10T05:55:31.117-05:00Thin Mint Chex MixThin Mint Puppy Chow/Muddy Buddy<br />
Disclaimer: No Thin Mints were harmed in making this new snack ;o)<br />
<br />
14 oz bag of Wilton Dark Cocoa Mint Candy Melts<br />
1/2 a bag of Milk Chocolate Chips<br />
10 Cups of Rice Chex<br />
1 bag of Mint M&M's<br />
2 1/2 cups Powdered Sugar<br />
<br />
2 Gallon Ziploc bag, don't try this in a 1 gallon bag. It just doesn't work well.<br />
<br />
Place the Powdered Sugar into the Ziploc bag.<br />
<br />
In microwave, melt chocolates together for one minute, stir and continue melting in 30 second intervals until smooth, it usually takes about two minutes.<br />
<br />
Gently mix in the Chex cereal. When cereal is coated, place the mix into the ziploc bag and seal. Gently shake until cereal is coated with the sugar. Pour in the M&M's and gently shake again.<br />
<br />
Pour out onto a large piece of wax paper and allow to set up.<br />
<br />
Store in an airtight container.<br />
<br />
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<br /></div>
<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-8776077176020573232017-02-09T06:06:00.000-05:002017-02-09T06:06:09.301-05:00Strawberry & Cream Chex MixOur church is having their annual English Tea this week and I always make fun things for the bake sale room. I have been spending way to much time on Pinterest and you will hear me say "Pinterest gets me into trouble ALL THE TIME!"<br />
<br />
So one of the things that caught my eye, was this Strawberry & Cream Chex Mix. I double the original recipe and here is what I did:<br /><br />
10 oz white chocolate or white vanilla candy melts<br />
10 oz red candy melts (Found in craft stores like Michaels and Hobby Lobby)<br />
10 cups rice chex cereal, divided in 2 parts<br />
1 cup strawberry cake mix<br />
1 cup powdered sugar<br />
Valentine Sprinkles<br />
1 bag of Valentine M&M's (I always find these at Target.<br />
<br />
Put 5 cups rice chex cereal into a large bowl.<br />
<br />
Slowly melt white chocolate in the microwave, stopping it every 30 seconds or so to make sure it doesn't burn. I always do it in a glass bowl.<br />
<br />
Add melted white chocolate to chex cereal and lightly stir to coat evenly.<br />
<br />
Add the powdered sugar to a large ziploc bag. Then carefully add the chex cereal and white chocolate mixture to the ziploc bag. Shake gently until the cereal is coated completely. I like to pour the mixture out onto a cookie sheet lined with a silicone mat or parchment paper. I like to use the 2 gallon bags. I find them at Walmart usually on the bottom shelf.<br />
<br />
Repeat the same process with the red candy melts and strawberry cake mix (instead of the powdered sugar).<br />
<br />
Allow to cool completely and then combine the two kinds of cereal together in a large bowl and add M&Ms.<br />
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<div>
Since I portioned them out into servings, I then sprinkled some cute Wilton Valentine Sprinkles on top.</div>
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<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-59544433305655672862016-06-09T06:55:00.001-04:002016-06-09T08:10:08.676-04:00Chicken 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!<br />
<br />
<br />
This recipe, I pinned so long ago, it comes from <a href="http://www.ihearteating.com/2013/05/03/baked-chicken-fajita-dippers/">I Heart Eating</a>.<br />
<br />
1 tablespoon vegetable oil<br />
<div>
1 red bell pepper, seeded and diced</div>
<div>
1/2 onion, diced</div>
<div>
1 clove garlic, minced</div>
<div>
1/2 tablespoon taco seasoning (I would change this next time and <a href="http://punkaroonie.blogspot.com/2013/01/fajita-seasoning.html" target="_blank">use my own fajita seasoning</a>)</div>
<div>
1 tablespoon lime juice (fresh or Nellie & Joe's)</div>
<div>
Pinch brown sugar</div>
<div>
2 cups <a href="http://punkaroonie.blogspot.com/2013/05/shredded-chicken-for-tacos-and-nachos.html" target="_blank">shredded cooked chicken</a> (you can make a full batch and use it for other meals)</div>
<div>
1 cup shredded Mexican cheese blend</div>
<div>
About 12 small (soft taco sized) flour tortillas</div>
<div>
<br /></div>
<div>
Add about 1 ½ - 2 tablespoons of filling to the bottom of each tortilla.</div>
Preheat oven to 415 F. Use a cookie sheet and spray with cooking spray.<br />
<br />
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.<br />
<br />
Remove skillet from heat and let cool for a few minutes.<br />
<br />
Lightly spray tortillas with the cooking spray. Bake 15-20 minutes, or until crisp.<br />
<br />
Sprinkle cheese evenly over chicken mixture.<br />
<br />
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.<br />
<br />
Serve with sour cream and salsa. I also served this with yellow rice and refried black beans.<br />
<div>
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<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-86106441007282815802015-08-18T06:50:00.000-04:002015-08-18T06:50:03.103-04:00Pumpkin Crumb Coffee CakeGood morning foodie friends!<br />
<br />
Yesterday morning while going through Pinterest, I spotted this yummy looking recipe from <a href="http://sallysbakingaddiction.com/2013/09/22/iced-pumpkin-coffee-cake/" target="_blank">Sally's Baking Addiction</a>. 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.<br />
<br />
Since I was going up to Miss V's school, I boxed it up and brought it to my favorite office ladies.<br />
<br />
I can tell you, it was a HIT! <br />
<br />
Crumb Topping<br />
1/2 cup all-purpose flour<br />
1/4 cup unsalted butter, cold<br />
1/2 cup brown sugar<br />
1/4 teaspoon salt<br />
2 teaspoons ground cinnamon<br />
<br />
Put all the ingredients in a food processor and pulse until crumbly. Set aside.<br />
<br />
Cake<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
2 teaspoons ground cinnamon<br />
1/2 teaspoon ground nutmeg (do yourself a favor and grind your own fresh nuts)<br />
1/4 teaspoon ground cloves<br />
1 cup pumpkin puree<br />
1/2 cup brown sugar<br />
1/2 cup vegetable oil<br />
1/4 cup pure maple syrup, use the real stuff<br />
1/4 cup milk<br />
<br />
Glaze<br />
3/4 cup confectioners' sugar<br />
1-2 Tablespoons Pumpkin Spice Coffee Creamer<br />
<br />
Directions<br />
<br />
Preheat the oven to 350F degrees. Generously spray an 8x8 or 9x9 baking pan with nonstick spray. Set aside.<br />
<br />
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.<br />
<br />
Bake the cake for 30 - 35 minutes or until a toothpick comes on clean.<br />
<br />
I turned it out onto a wire rack to cool for a bit. Then drizzled the glaze over the cake.<br />
<br />
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<br /><div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-37953852812920405622015-01-23T06:09:00.002-05:002015-01-23T06:15:06.180-05:00Strawberry Cheesecake TrifleI found this lovely trifle on Pinterest. The original recipe is on <a href="http://www.tasteofhome.com/recipes/strawberry-cheesecake-trifle" target="_blank">Taste Of Home</a> 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.<br />
<br />
2 pints fresh strawberries, sliced<br />
1 cup sugar, divided<br />
2 packages (8 ounces each) cream cheese, softened<br />
3 tablespoons orange juice<br />
1 large tub of Cool Whip<br />
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.<br />
<br />
In a bowl, toss strawberries with 1/2 cup sugar; set aside.<br />
<br />
In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.<br />
<br />
Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice.<br />
<br />
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.<br />
<br />
Yield: 14-16 servings.<br />
<br />
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<br />
This was incredibly yummy!!!!!! <div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-50707229917860008942015-01-16T06:13:00.001-05:002015-01-16T06:13:33.324-05:00Chicken Parmesan CasseroleI found this recipe on Pinterest and thought it looked interesting. The original recipe can be found at <a href="http://thrivinghomeblog.com/2013/07/chicken-parmesan-casserole-recipe-an-easy-freezer-meal/" target="_blank">Thriving Home Blog</a>. Again this is one of those "freezer meals" if you like to prep dinners ahead of time. Me...not so much.<div>
<br /></div>
<div>
<div>
4 cups of shredded, cooked chicken (I roasted a few chicken breast the other night and used three chopped up for this recipe)</div>
<div>
1 jar (23-28 ounces) of marinara sauce (I love Newman's Own Marinara) </div>
<div>
1/2 cup Parmesan cheese</div>
<div>
1-2 cups shredded mozzarella cheese</div>
<div>
1 cup panko </div>
<div>
1-2 tablespoons olive oil</div>
<div>
Italian dried herbs</div>
<div>
salt and pepper</div>
<div>
<br /></div>
</div>
<div>
<div>
Preheat oven to 350 degrees.</div>
<div>
<br /></div>
<div>
Grease an 8x8 casserole dish with cooking spray.</div>
<div>
<br /></div>
<div>
Layer the chicken in the bottom. Pour on the marinara sauce and gently wiggle the pan so that the sauce and chicken combine.</div>
<div>
<br /></div>
<div>
Top with cheeses until all the chicken and sauce mixture is covered.</div>
<div>
<br /></div>
<div>
In a small bowl, mix the breadcrumbs, olive oil, herbs, salt and a bit of pepper.</div>
<div>
<br /></div>
<div>
Sprinkle the seasoned breadcrumbs on top.</div>
<div>
<br /></div>
<div>
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)</div>
<div>
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<br /></div>
<div>
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.</div>
</div>
<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-39529108078113539932015-01-15T06:54:00.002-05:002015-01-15T06:54:52.683-05:00Chicken Cordon Bleu PastaI 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 <a href="http://lovelylittlekitchen.com/chicken-cordon-bleu-pasta-bake/" target="_blank">Lovely Little Kitchen</a>. I did kind of tweak it and here is what I did.<div>
<br /></div>
<div>
<div>
1 12 oz box of medium size bow tie pasta</div>
<div>
2 tablespoons unsalted butter</div>
<div>
2 tablespoons all purpose flour</div>
<div>
2 1/2 cups whole milk</div>
<div>
1 teaspoon Better Than Bullion Chicken Base</div>
<div>
1 teaspoon Dijon mustard </div>
<div>
1 1/2 teaspoons Worcestershire</div>
<div>
1/2 teaspoon kosher salt</div>
<div>
1 chicken breast, cooked and cubed (I roasted 4 or 5 the other night)</div>
<div>
3/4 cup cooked cubed ham (I just used some sliced deli ham and chopped it up)</div>
<div>
6 slices swiss cheese</div>
</div>
<div>
<br /></div>
<div>
1 cup of Panko Bread Crumbs</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<div>
Preheat oven to 350 degrees.</div>
<div>
<br /></div>
<div>
Prepare a 13 x 9 baking dish by spraying with nonstick spray. Set aside.</div>
<div>
<br /></div>
<div>
Boil your pasta in salted water according to directions on the box. Drain, return pasta to the pot and set aside.</div>
<div>
<br /></div>
<div>
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. </div>
<div>
<br /></div>
<div>
Gradually whisk in the milk and be careful it does bubble up quickly. Cook your sauce until it is thicken up, about 5 minutes.</div>
<div>
<br /></div>
<div>
Whisk in chicken base, Dijon mustard, Worcestershire Sauce, and salt.</div>
<div>
<br /></div>
<div>
In the large pot that the pasta is in, stir in the sauce, chicken, and ham. Stir gently to combine.</div>
<div>
<br /></div>
<div>
Pour half of the pasta mixture into your prepared baking dish. </div>
<div>
<br /></div>
<div>
Place slices of Swiss cheese evenly over the pasta. Pour the rest of the past over the cheese and spread evenly.</div>
<div>
<br /></div>
<div>
Sprinkle the Panko breadcrumbs over the top.</div>
<div>
<br /></div>
<div>
Bake for 20-25 minutes until it is bubbly and the Panko is starting to brown.</div>
</div>
<div>
<br /></div>
<div>
Remove from oven and allow to cool for about 5 minutes.</div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
This came out FABULOUS!!!! I will definitely make this one again!!!</div>
<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com1tag:blogger.com,1999:blog-4246686043085689879.post-86391855404211059382015-01-07T10:27:00.001-05:002015-01-07T10:27:51.965-05:00Eggnog MuffinsSince 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<a href="http://www.bhg.com/recipe/eggnog-muffins/" target="_blank"> Better Homes and Garden</a>.<br />
<br />
So I quickly went back into the kitchen to whip them up. <br />
<br />
2 1/4 cups all-purpose flour<br />
1 cup sugar<br />
2 teaspoons baking powder<br />
1/2 teaspoon ground nutmeg<br />
2 eggs, lightly beaten<br />
1 cup eggnog<br />
1/2 cup unsalted butter, melted and cooled<br />
1 teaspoon vanilla<br />
1/2 teaspoon rum extract<br />
<br />
1 recipe Nutmeg-Streusel Topping<br />
<br />
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.<br />
<br />
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).<br />
<br />
Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle Nutmeg-Streusel Topping over muffin batter in cups.<br />
<br />
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.<br />
<br />
Nutmeg-Streusel Topping<br />
<br />
1/3 cup all-purpose flour<br />
1/3 cup sugar<br />
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg<br />
2 tablespoons butter<br />
<br />
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.<br />
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Oh my word! These came out FANTASTIC! They are light, flavorful and very tender. Hopefully I won't eat all 12 of them today.<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-17919032801116236532015-01-07T06:38:00.002-05:002015-01-07T06:38:31.384-05:00Swiss Cheese ChickenSo 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 <a href="http://oneshetwoshe.com/2014/04/swiss-cheese-chicken.html" target="_blank">Or So She Says</a>. 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.<br />
<br />
4 Chicken Breasts cut into bite sized cubes<br />
6 Slices Swiss Cheese or 2 cups of shredded Swiss Cheese<br />
1 can Cream of Chicken Soup<br />
1/2 tsp poultry seasoning<br />
1/4 cup milk<br />
Chicken Stuffing mix (about 1/2 box)<br />
¼ cup unsalted butter melted<br />
<br />
Preheat oven to 350.<br />
<br />
Lightly spray an 11x7 pan with cooking spray.<br />
<br />
Place the cut up chicken in the pan.<br />
<br />
Next layer the cheese over the chicken.<br />
<br />
In a bowl nix 1 can cream of chicken soup, poultry seasoning and milk.<br />
<br />
Pour mixture over chicken.<br />
<br />
Top with 1/2 bag (or more to your liking) of Chicken stuffing mix<br />
<br />
Drizzle 1/4 cup butter on top.<br />
<br />
Bake at 350 for 45-60 minutes.<br />
<br />
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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.<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com1tag:blogger.com,1999:blog-4246686043085689879.post-17940191966520363232015-01-07T06:26:00.000-05:002015-01-07T06:26:10.528-05:00Eggnog Quick BreadSo 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.<br />
<br />
2 medium eggs, room temp<br />
1 c sugar<br />
1 c dairy eggnog<br />
1/2 c butter, melted and cooled<br />
2 tsp rum extract<br />
1 tsp vanilla extract<br />
2 1/4 c all-purpose flour<br />
2 tsp baking powder<br />
1/4 tsp nutmeg (fresh, not pre-ground)<br />
<br />
Eggnog Glaze<br />
3/4 c powdered sugar<br />
Eggnog added and stirred into the sugar until your desired consistency.<br />
<br />
Preheat oven to 350. Grease a 9 inch loaf pan and set aside.<br />
<br />
Sift the dry ingredients, flours, baking powder and nutmeg and set aside.<br />
<br />
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.<br />
<br />
Pour and spread the batter into the prepared loaf pan. Bake for 50 minutes or until a tooth pick inserted comes out dry.<br />
<br />
Remove from pan and place on a wire rack until cool.<br />
<br />
Mix the glaze and pour over the bread and allow to set for a few minutes.<br />
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<br /><div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com2tag:blogger.com,1999:blog-4246686043085689879.post-42544341234103095652014-12-31T09:28:00.002-05:002014-12-31T09:28:37.265-05:00Chicken EnchiladasWhile 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.<br />
<br />
1 3/4 cup sour cream<br />
1/2 cup chopped green onion, white and green parts<br />
1/3 cup minced cilantro, if you don't like it use parsley<br />
1 tbs minced fresh jalapeno<br />
1 large clove of garlic, minced<br />
1 tsp ground cumin<br />
<br />
1 pound boneless chicken breasts, cut into strips<br />
Vegetable Oil<br />
<br />
8 (8 inch) flour tortillas<br />
<br />
1 cup shredded cheddar cheese (mild or sharp)<br />
1 cup bottled salsa (totally forgot this last night)<br />
1 chopped tomato<br />
<br />
Preheat oven to 350.<br />
<br />
Spray a 13x9 pan with cooking spray.<br />
<br />
In a small bowl mix together sour cream, green onion, cilantro, jalapeno, garlic and cumin. Set aside.<br />
<br />
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. <br />
<br />
Lay out the 8 tortillas and divide the chicken evenly.<br />
<br />
Spread the sour cream mix on top of the chicken breast strips.<br />
<br />
Roll the tortillas and place seam side down in the baking dish.<br />
<br />
Sprinkle with the cheese.<br />
<br />
Cover with foil and bake for 30 minutes.<br />
<br />
Uncover and broil for a few minutes until the cheese starts to bubble and the edges of the tortillas start to brown.<br />
<br />
Remove from oven and spoon the salsa in a strip down the center and sprinkle on the chopped tomato.<br />
<br />
You can serve this with salad or rice.<br />
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<br />
These always come out great! I need to put them back on the menu more often.<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-89512574972257835232014-12-31T09:14:00.001-05:002014-12-31T09:14:52.500-05:00Gingerbread Cookie CakeHere is another thing that I had planned on making this Christmas season. The original recipe comes from <a href="http://www.crazyforcrust.com/2013/12/gingerbread-cookie-cake/" target="_blank">Crazy for Crust</a>.<br />
<br />
1/2 cup unsalted butter, softened<br />
3/4 cup brown sugar<br />
1/3 cup molasses<br />
2 eggs, room temperature<br />
1 teaspoon vanilla extract<br />
1 teaspoon baking soda<br />
1 teaspoon cinnamon<br />
1 teaspoon ground ginger<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon ground nutmeg<br />
2 1/2 cups flour<br />
<br />
Sprinkles, for decorating<br />
<br />
Preheat oven to 350F.<br />
<br />
Grease and flour a 9 inch round cake pan and set aside.<br />
<br />
Sift the dry ingredients in a medium bowl<br />
<br />
Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.<br />
<br />
Add molasses and mix until mixture is smooth.<br />
<br />
Add eggs one at a time until combined. Add vanilla and beat until combined.<br />
<br />
Mix in the dry ingredients.<br />
<br />
Press mixture into prepared pan and decorate with sprinkles.<br />
<br />
Bake for approximately 24 minutes until the top just begins to get golden and is no longer shiny.<br />
<br />
Let the cookie cool completely, then remove from pan.<br />
<br />
Place on serving plate. You may also make a quick glaze with powdered sugar and milk, but I didn't want this to sweet.<br />
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<br />
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.<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com1tag:blogger.com,1999:blog-4246686043085689879.post-69816608351517649762014-12-31T09:04:00.002-05:002014-12-31T09:04:44.563-05:00Chocolate Peppermint Easy FudgeMiss 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.<br />
<br />
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 href="http://www.aspicyperspective.com/2011/11/peppermint-fudge.html" target="_blank">A Spicy Perspective</a>.<br />
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<br />
<br />
1 - 14 ounce can sweetened condensed milk<br />
1 tablespoon butter<br />
1 pound dark chocolate chips/chunks (I used dark chocolate chips)<br />
1/4 teaspoon salt<br />
1/4 teaspoon peppermint extract<br />
1 teaspoon vanilla extract<br />
1 cup Andes Peppermint Chunks<br />
Cooking Spray (I used Coconut Oil spray)<br />
<br />
Spray a 8 X 8 baking dish with cooking spray. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.<br />
<br />
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.<br />
<br />
The mixture is very thick. Remove the bowl from the heat and add both extracts and mix well.<br />
<br />
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.<br />
<br />
Sprinkle the remaining peppermint chips over the top and press them in gently. Refrigerate for a few hours.<br />
<br />
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.<br />
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This is very rich and tasty. Definitely will make this again next year.<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-39758461554549999892014-12-29T15:06:00.002-05:002014-12-29T15:06:47.786-05:00Cinnamon Roll TreeYes I am "that" Mum who finds way to many ideas on Pinterest. This one is simple enough...<br />
<br />
2 cans of Cinnamon Rolls in a tube<br />
Sprinkles of your choice<br />
<br />
Place rolls in a tree shape, add sprinkles and bake according to package directions. Drizzle on the icing and more sprinkles if desired. Enjoy!<br />
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<br /><div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-65621152461606268122014-12-29T14:56:00.000-05:002014-12-29T14:56:09.762-05:00Cheesy Sausage & Potato Breakfast CasseroleI made this on Christmas morning and it is super good!<br />
<br />
Cheesy Potato Breakfast Casserole<br />
<br />
1 pound breakfast sausage in a roll, cooked (I used Jimmy Dean Sage)<br />
1 yellow onion, chopped, sauteed in the sausage when the sausage is about done<br />
7 eggs<br />
1/2 cup milk<br />
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.<br />
2 cups of shredded cheddar, mild or sharp<br />
Salt & Pepper, to taste<br />
<br />
Instructions:<br />
<br />
Preheat oven to 350. Spray a 9 x 13 with non-stick spray. Set aside.<br />
<br />
Prepare sausage and onions.<br />
<br />
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. <br />
<br />
Bake for 35 minutes. Remove from oven and top with reserved cheese. Return to oven for 10 minutes.<br />
<br />
Allow casserole to cool for 15-20 minutes. Serve and enjoy!<br />
<br />
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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 <a href="http://punkaroonie.blogspot.com/2008/12/ham-swiss-pie.html" target="_blank">Ham & Swiss pie</a>.</div>
<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0tag:blogger.com,1999:blog-4246686043085689879.post-52564628646061859282014-12-29T14:53:00.000-05:002014-12-29T14:53:31.102-05:00Copy Cat Biquick mixI 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!!!<br />
<br />
Bisquick mix (I only made a 1/4 of a batch)<br />
<br />
8 cups flour<br />
4 tablespoons sugar<br />
4 tablespoons baking powder<br />
4 teaspoons salt<br />
1 cup shortening<br />
<br />
Instructions<br />
<br />
In a food processor, place all the ingredients and process until it looks like cornmeal<br />
<br />
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.<br />
<div>
<br /></div>
<div class="blogger-post-footer">I enjoy reading any and all comments!
Feel free to ask any questions you have,
about this recipe.
If you have tried this recipe,
please let me know how you liked it or
if you would change it in any way.
Enjoy!</div>Lynn - A Foodie and Her Familyhttp://www.blogger.com/profile/14645056548640000009noreply@blogger.com0