Pumpkin Bars

I stole this recipe from my coworker's blog. But, I'm going to retype it for you to translate the ingredients into "normal-people" ingredients.

3 cups sugar
3 cups flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon
3/4 tsp salt
1 cup oil
3 1/4 cups pure canned pumpkin
4 slightly beaten eggs

Cream Cheese Frosting
8 oz cream cheese
1 tsp vanilla
1 tbsp oil
3/4 cup sugar

Preheat oven to 350 degrees. Mix all the bar ingredients in order. Beat until smooth. Pour into a 9x13 greased pan and bake for 35-40 minutes.

To make the frosting, blend all ingredients together. Let sit 5 minutes and blend again. Let cake cool before frosting.

When I made this, I also put the batter into 12 cupcakes; I had plenty of batter for the cupcakes and the bars. I also doubled the frosting recipe, because seriously, frosting is the best part of any cake/bar/cupcake. I had leftover frosting, so you really only need to 1.5 the frosting recipe if you do 12 cupcakes and 1 9x13 pan.

Classy Chicken

Shiro miso paste - 1 tbsp

Coconut Milk - 3/4 cup

Olive oil cooking spray

Boneless skinless chicken breast (1-inch cubed) - 1 lb. 2 oz.

Red pepper (large diced) - 1 cup

Onion (large diced) - 1 cup

Garlic (minced) - 1 tbsp

Curry Powder - 1 tbsp

Cumin - 1/2 tsp

Peach (small diced)- 1 cup

Broccoli florets - 1 cup

Asparagus (cut into 1-inch pieces) - 1 cup

Aged white cheddar (grated) - 1 1/2 cups

Preheat the oven to 400 degrees. Whisk miso and coconut milk together until miso is completely dissolved. Preheat a non-stick frying pan on medium heat and lightly coat with spray. Add the chicken (in batches if necessary) and saute until lightly browned on both sides. Transfer to a large casserole dish. Return pan to medium heat and re-spray pan if needed. Add the red pepper, onion, garlic, curry powder and cumin, and saute for 1 minute. Add miso mixture, peach, broccoli, asparagus and sauteed vegetables to casserole dish. Pour liquid mixture over ingredients and evenly top with grated cheese. Place in the oven and bake for 25 minutes or until the cheese is lightly browned. (Serves 3 large or 6 small servings)

I couldn't find miso so I didn't use it. The sauce was a little on the thin side, so I assume it thickens it. This was so yummy!

5 Minute Chocolate Cake

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts or high.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).

Lococo House II French Toast

When visiting my Aunt in Iowa she made this WONDERFUL baked french toast for breakfast one morning. She got it from a Bed & Breakfast recipe book...DELICIOUS!

3 eggs
1 C milk
1 tsp vanilla
1 T orange juice
¼ C sugar

Mix above ingredients together. Pour into a 9x11 glass dish or 9 in glass pie pan.

8 slices French bread
½ C coconut (optional)
¼ C brown sugar

Place bread slices in pan, sprinkle with coconut & brown sugar.

Bake 350 degrees for 30 min

YUMMY!

5 Can Soup

5 Can Soup

This soup is so easy, and so yummy! I always make it when I'm short on time or short on cash :)

1 can Chili (15 oz)

1 can Whole Kernal Corn (17 oz)

1 can French-style Green Beans (16 oz)

2 cans Italian-style Stewed Tomatoes (16 oz)

*Optional: 1/2 lb. Ground Beef

Open all cans and pour into a large saucepan, using all juices. Stir while bringing to a boil. Serve! If adding the ground beef, just add to the mix at the end. Yum!

Robyn

Baked Beans

4 cans pork and beans(15.5 oz)
1 cup Ketchup
1 TBSP dry mustard
1 cup brown sugar
1 lb bacon
1 medium onion, chopped

Dice and cook the bacon in a frying pan, then remove the bacon and saute the onion in bacon drippings.
Combine all the ingredients and bake, uncovered, for 2 hours at 300 degrees.

Pulled Pork Sandwiches

This one is great because you can just throw a bunch of stuff in the crock-pot and whatever you don't use store in a freezer baggie to use a month later.

3 lbs Pork Roast (at Costco this is about 12 dollars, which is a steal!)
5-6 cloves garlic (don't forget that when you smash them with a knife to pull the stem out so that you don't get bad breath-its attached to the root at the bottom)

1 yellow onion chopped small

1 TBSP dried rosemary
2 cups water

You can trim the fat off the roasts before or after you cook it. I prefer after because it gives it some good flavor. Place everything in the crock pot and cook 8-12 hours on low.

Pull the roasts out of the crock pot leaving the juices and cloves. Shred the pork and remove any fat. Pour Sweet Baby Rays BBQ Sauce and a little A-1, salt and pepper to taste.

This is best on hard rolls with Baked Beans

Tortilla Pie with Chicken

Prep: 10 minutes
Total: 45 minutes

Ingredients:

Serves 4

• 12 corn tortillas (6-inch), toasted
• 2 cups cooked, shredded dark-meat chicken
• 1 can (4 ounces) chopped green chiles
• 1 1/2 cups green or red salsa
• 1 cup sour cream
• 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Directions

1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

modifications and/or additions
I have made this 2 times now and both times it turned out GREAT, if I do say so myself. The chicken I cooked with "mexican food" type spices, oregano, cilantro, lime juice, salt and pepper. For the size of pan you use, you really only need 9 tortillas, 3 for each layer (breaking one of them in half). You don't HAVE to have green chiles, I made it last night without it and it was fine. I have used both cheddar and mozzarella cheese and it turned out great either way.
ADDING Guacamole makes it even better, but only on top AFTER it is cooked.

My guac recipe:

2 ripe avocado's
lime juice
lemon juice
salt
pepper
onion powder
garlic power
a dash or two of hot sauce (I like Chalula).

add ingredients a little at a time for you tastbud liking.

Parmesan Chicken (SO YUMMY)

This is a recipe I got off the internet. I am NOT a very good cook, but this was FABULOUS!!! I served it with spaghetti with red sauce. It was a hit!!

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

CRANBERRY CHICKEN

3-4 chicken breasts
2 T. soy sauce
2 T. butter
2 T. lemon juice
2 tsp. oregano
2 cloves garlic
1 can whole cranberry sauce.

Put all ingredients in crock pot. If chicken is frozen, on high for about an hour then on low until chicken is tender. If thawed, on low til chicken is tender.

Serve over rice.

"This recipe has changed our lives!" Paul Allen of the Willow Spring Ward. Though they moved, but they are still with us in spirit.

Olive Garden Pasta e Fagioli

Ingredients
2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 cloves garlic
2 14oz cans petite diced tomatoes, undrained
1 28 0z can crushed tomatoes
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 (20 ounce) jar spaghetti sauce
8 ounces salad pasta

In a little bit of butter saute carrots, celery, garlic, and onions. Brown meat. Combine all other ingredients except the pasta in a crock pot. Add meat and sauteed veggies. About an hour before you are ready to eat add dry pasta. Cook on low 4 hours total.

Tip: I didn't like how the pasta made the soup really thick so I cooked the pasta separately and then added it before I served it.

Yummy! Tastes just like Olive Garden!

Fajitas

I like this because I marinate the night before and then just put it all together. If I'm on the ball, I'll do all the prep the night before (cutting veggies, guac, etc), and then it's super easy and fast the next day for dinner. I also half the recipe for our little family of 4 (2 adults, 2 pre-K.)

Prep: 30 mins; Marinate: 8hr+; Broil: 16 mins; 6 adult servings

Ingredients:
Fajita Marinade
1/4 C vegetable/olive oil
1/4 C red wine vinegar
1 tsp sugar
1 tsp dried oregano leaves
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Guacomole
1/2 small can diced jalepeno chillies (sometimes I skip this altogether)
2 ripe large avocados
2 Tbsp lime or lemon juice (I squeeze one fresh lime in)
2 Tbsp finely chopped cilantro
1/2 tsp salt
Dash of pepper
1 clove garlic, finely chopped (I use the pre-chopped bottled variety--1/2 tsp)
1 1/2 medium tomatoes, finely chopped (1 1/2 C)
1 medium onion, FINELY chopped (1/2 C)--onion can be overpowering, so go easy--less is more!
Tortilla chips, if desired

Fajitas
1 1/2-pound beef boneless top sirloin steak or chicken (1 1/2 inches thick)
12 flour tortillas
2 Tbsp vegetable/olive oil
2 large onions
2 medium green or red bell peppers, cut into 1/4-inch strips
1 jar salsa
1 C shredded Cheddar or Monterey Jack cheese (4oz)
1 1/2 C Guacomole
3/4 C sour cream

Guacomole Recipe:
1. Cut avocados lengthwise in half; remove pit and peel. Mash. (I use my pastry cutter for this.)
2. Mix all ingredients (except chips) in bowl.
3. Cover and refrigerate 1 hour to blend flavors. Serve on fajitas and with chips.

Fajita Recipe:
1. Make marinade in Ziploc bag.
2. Remove fat from meat. Peirce meat with fork. Place in Ziploc bag with marinade. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning occasionally.
3. Heat oven to 325.
4. Wrap tortillas in aluminum foil. Heat in oven about 15 mins. Remove, but keep wrapped.
5. Set oven to Broil.
6. Remove meat from marinade; reserve marinade. Place meat on rack in broiler pan. (For easy cleanup, line broiler pan with foil before placing meat on rack.) Broil meat with top about 3 inches from heat, about 8 mins or until brown. Turn, brush with marinade. Broil 7-8 mins longer for medium-rare to medium. Discard any remaining marinade.
7. While meat is broiling, heat oil in 10-inch skillet over medium-high heat. Cook onions and bell peppers in oil 6-8 mins, stirring frequently, until crisp-tender.
8. Cut meat across grain into very thin slices. Fill tortillas with toppings and enjoy!

I planned to take a picture of the finished product, but completely forgot it. I did take a random picture of the veggies cooking, because I seriously think it's so beautiful. That's how much of a food nerd I am. Peppers and onions: art. :)