The Best Ever Pumpkin Pancakes

2 1/2 cups flour
4 tbsp sugar
4 tsp baking powder
1 tsp cinamon
1 tsp ground ginger
1 tsp salt
1/4 tsp nut meg
2 cups milk
12 tbsp pumpkin puree
4 tbsp melted butter
2 eggs

Blend milk, pumpkin, butter and egg together.  Add in all of the dry ingredients and mix thoroughly.  Heat griddle to 400 degrees and be sure to spray.  Cook for 2 minutes on each side making sure to check them so they don't burn. 

Syrup
1 cup butter
2 cups sugar
2 cups butter milk (milk will work fine too)
2 tbsp vanilla
2 tbsp corn syrup
1 tsp baking soda

In a Large pan bring first 5 ingredients to a boil, mixing the whole time with a whisk.  Add the baking soda and boil for 10 seconds (Beware, the syrup will bubble and if you're not careful it will boil over onto the stove) remove and serve with pancakes.

This is by far the best pumpkin pancakes recipe I have found.  Hope you Enjoy!  I found this recipe at Sugar n' Spice Gals

The Best Caramel Dip

1/2 cup salted butter
1 1/2 cups brown sugar (light or dark)
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla

In a medium saucepan, melt butter over medium heat. Add the brown sugar, corn syrup, and sweetened condensed milk, stirring to combine. Stir constantly until mixture comes to a light bubbly boil.  Remove from heat right away and add the vanilla. Stir to combine. Serve warm or at room temperature with apple slices and pretzels or drizzle over ice cream.

Notes:
Don’t let the caramel come to a full, rolling boil. Just let it get nice and bubbly and then take it off the heat. It will get too hard and thick to scoop if you cook it too long.

I found the recipe HERE.

White Chicken Chili

Serves: 6-8

Ingredients

• 4 skinless, boneless chicken breasts
• 4 cups chicken stock
• 1 clove garlic, minced
• 1 medium onion, diced
• 2 (15-ounce) can white beans, with liquids from beans
• 1 (4-ounce) can diced green chilis, with liquids from chilis
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh oregano

Instructions

1. Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
2. Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
3. Simmer over low heat for about 5 minutes. Remove from heat and serve.

 

Notes: I made it in the crockpot. I just put all the ingredients in the crockpot on low for 6 hours. Take the chicken out and shred it put it back in and let it cook for 30 minutes. We love this recipe it's so delicious! I found the original recipe HERE.

Chicken Salad Sandwiches

Ingredients

• 2 cups cooked chicken, shredded
• 1½ cups red grapes, halved
• 2 cups chopped celery
• ½ cup slivered almonds
• ½ cup miracle whip
• ⅔ cup mayo
• ½ teaspoon Mrs. Dash Original Seasoning
• ⅛ teaspoon garlic powder
• ½ teaspoon salt

Instructions

1. to make the filling, mix together in a large bowl the chicken, grapes, celery, and almonds.
2. to make the dressing, whisk together in a small bowl the miracle whip, mayo, seasoning, garlic powder, and salt.
3. add dressing to the filling and stir to combine.
4. *if possible, refrigerate for 1-2 hours before serving, adding the almonds just before serving.
5. serve on top of your favorite bread, roll, or croissant. enjoy!

We love these sandwiches. I found the recipe here.

Kickin' Chicken Marinade

Ingredients 2-3 lbs of Chicken (breast, thighs, drumsticks, wings ~ bone-in or boneless) 1 Cup Frank's RedHot Original 1/4 Cup Olive Oil 1/4 Cup Lime Juice (fresh is best, but bottle is good too) 2 Cloves of Garlic, miced or pressed (you can use garlic powder) Lime - cut into slices Directions In a medium size bowl, mix RedHot, olive oil, lime juice and garlic.  Place chicken in a pan, bowl or ziploc bag and pour marinade over top, making sure the chicken is submerged in the marinade.  Marinade for four hours in the fridge.  Remove chicken from marinade and grill.  The chicken is great with fresh lime juice squeezed on top!  Enjoy!   This is so easy to make and tastes great! I found the recipe HERE

Banana Bread Pancakes

Ingredients

• 2 cups bread flour
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1 Tbsp. brown sugar
• 1/3 cup white sugar
• 1 tsp. cinnamon
• 2/3 cup buttermilk
• 1 Tbsp. vanilla
• 2-3 large large ripe bananas mashed
• 2 Tbsp. butter melted

Instructions

1. In a large bowl, combine flour, baking soda, salt, brown sugar, white sugar and cinnamon and stir to evenly combine dry ingredients.
2. Add buttermilk and vanilla to dry ingredients and stir until combined.
3. Add in mashed bananas and mix to evenly incorporate.
4. Add butter and stir until smooth.
5. Heat griddle to medium heat.
6. Spray griddle (or skillet) with cooking spray and pour pancakes onto griddle (about 1/4-1/3 cup). Cook about 2 minutes or until pancake starts to bubble, then flip to other side and cook until other side is golden (about 2 more minutes).

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I have been looking for a good recipie for banana pancakes and this is it.  So good.  My 10 year old daughter made them all by herself and all of us where going crazy how good they where.  Hope you enjoy them. 

I found this recipie here http://www.chef-in-training.com/2013/06/amazing-banana-bread-pancakes/

Softbatch Cream Cheese Chocolate Chip Cookies

These are seriously the best Chocolate Chip Cookies ever! We have made them two times in one week. I found the recipe HERE

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.
4. Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
5. Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Cookie Bars

Ingredients

• 1/2 c. butter
• 1 1/2 c. crushed graham cracker crumbs
• 1 can condensed milk (Eagle Brand)
• 1 c. coconut flakes
• 1 c. chocolate chips
• 1 c. chopped almonds

Instructions

• Melt butter in microwave then pour into a 9x9 square pan. Sprinkle graham cracker crumbs over butter. Evenly pour the condensed milk over the crumbs. Then sprinkle on the coconut, chocolate chips, and nuts. Bake at 350 for 25 to 30 minutes. Let pan completely cool before removing bars.

These are so good and super easy! I found the recipe here

Frozen Strawberries and Cream Dessert

• 4 graham cracker sheets
• ½ cup pecans
• 10 tablespoons butter
• 1 cup flour
• ⅓ cup brown sugar
• 2 egg whites
• ½ cup sugar
• 1 cup heavy whipping cream
• Juice from 1 lemon
• 4 ounce cream cheese, softened
• 2 cups coarsely chopped strawberries

Instructions

1. Preheat oven to 325 and prepare a 9×13 by spraying with cooking spray. Set aside.
2. In a food processor, combine graham crackers and pecans until finely ground.
3. Melt butter and combine with crumbs, flour, and brown sugar.
4. Spread mixture in the bottom of a parchment lined pan and cook for 20 minutes, stirring halfway.
5. Take out the crumb mixture and let cool.
6. In a kitchenaid, or using a hand mixer, beat egg whites and sugar on medium speed for 3 minutes. Add heavy cream and mix for 6 minutes.
7. Add juice from one lemon and cream cheese and mix until creamy.
8. Gently fold in chopped strawberries.
9. Press half of the crumb mixture into the bottom of your 9×13 pan. Spread strawberries and cream mixture on top and sprinkle the rest of your crumb mixture on top.
10. Cover with aluminum foil and freeze for at least 3 hours but best if overnight. I also found that if you let it sit out 10 minutes before cutting it is easier to remove the bars.

I really love this dessert, it's perfect for a summer treat. I found it HERE

Taco Casserole

This is a family favorite. I found the recipe HERE

1 lb ground beef 

1 package taco seasoning  

1 (15 ounce) can refried beans or Black Beans

2 cups monterey jack cheese
1 cup salsa

1 clove of garlic minced

1 cup of corn ( thawed)

1 Tablespoon of Olive Oil

1 Green Bell Pepper, chopped1 tomato , chopped

1 avocado – cut into bite size pieces

1 cup of diced onions
2 cups corn chips

Preheat oven to 350

Heat oil in a large skillet – add onions and green peppers and cook on medium heat till tender. Add garlic and cook for 1 minute.

Add beef and cook till no longer pink ( drain fat)

Add taco seasoning to beef and mix.

In a small bowl mix 1 cup of cheese and salsa together.

In a 8×8 dish place beef on the bottom

layer the salsa cheese mixture

then layer corn and beans.

Last layer is the rest of the cheese

Place in the over for about 15 minutes – till the cheese is nice and melted.

Garnish with tomatoes, avocado and chips.

Breakfast Pizza

Ingredients

• 1 pkg. Johnsonville breakfast sausage patties
• 1 pkg. (8) refrigerated crescent rolls
• 1 cup frozen loose pack cubed hash brown potatoes, thawed (I put in the refrigerator and let thaw overnight)
• 1 cup shredded cheddar cheese
• 5 eggs
• 1/4 cup milk
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. grated Parmesan cheese (I use Kraft)

Instructions

• Cook sausage until well browned, drain fat. Break it up as you cook it so it is like ground sausage.
• Press crescent roll dough into a 9 x 12 cookie sheet or an ungreased 12 inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations (important) Spoon sausage over the crust.
• Sprinkle with potatoes and top with cheddar cheese. (You can make it to this point the night ahead of time, cover with plastic and refrigerate)
• In a bowl beat together eggs, milk, salt and pepper.
• Pour over crust in the middle – it will seep out to the edges on its own. If you pour it near the edges it may overflow.
• Sprinkle with Parmesan cheese over all.
• Bake at 375 oven for 25-30 minutes.

 Original  recipe HERE

Chicken & Asparagus Penne

Ingredients

• 1 lb Asparagus- Steamed
• 12 oz Smart Taste Penne- Cooked
• 1/4 Cup Olive Oil
• 1 lb Chicken Breast- Cubed and Cooked
• 1/2 Cup Shredded Parmesan

Instructions

1. Add all ingredients into a 9 x13 pan and stir to combine.
2. Top with Cheese and Broil for 5 minutes or until cheese is golden.

Easy Crock-Pot Pork Chops

This is an easy dinner that my family all likes. I found the recipe HERE

Ingredients

• 6-8 thinly sliced pork chops (you can usually buy them already cut thin)
• 1 pkg. Hidden Valley Ranch Dressing powder
• 1 can cream of chicken soup
• 1 can cream of mushroom soup

Instructions

• Spray slow cooker with cooking spray.
• Add pork chops.
• Sprinkle ranch dressing powder evenly over the pork.
• Add soups and cook on low heat for 6-8 hours (or high heat for about 3-4 hours).
• Serve with mashed potatoes or rice.

Red Beans and Rice

1 lb dried kidney beans, I prefer the pink ones to the dark red ones
1 ham hock (optional)
4 garlic cloves, chopped
1 teaspoon black pepper, fresh ground
1 tablespoon chicken stock, powdered
1 teaspoon garlic salt
1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
1 teaspoon liquid smoke (optional)
2 -3 bay leaves
1 onion, chopped
1 bell pepper, chopped
1 tablespoon butter
1 -2 tablespoon salt, according to your taste
1 -2 teaspoon cajun seasoning, Tony Cacheres and Zatarains brand are both very good
1/4 cup butter
1 teaspoon Tabasco sauce, Chipotle flavored is really nice
2 tablespoons cornstarch or 2 tablespoons cornflour
1 lb smoked sausage

Directions:

1.These directions are long because I am covering the method quite thoroughly for new-comers. (-;.
2.SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
3. A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettle) - this is the water I will use to cook my beans.
4. PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
5. COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
6. QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
7.COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
8. ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them all) add butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
9. ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
10. NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
11. RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
12. COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
13. SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
14. SERVE with hot buttered, grilled slices of French bread, salad or coleslaw.

This was my first try at red beans and rice and it was a hit. I found the recipe HERE

Cinnamon Cream Cheese Roll-Ups

1 loaf (16 oz) thinly sliced white bread, crusts removed
1 pkg (8 oz) cream cheese, softened
3/4 cup confectioners sugar
1 cup sugar
1-1/2 tsp cinnamon
3/4 cup melted, butter

Directions:

Flatten bread with a rolling-pin.  In a bowl, combine cream cheese and confectioners' sugar.  In another bowl, combine sugar and cinnamon; set aside.  Spread about 1 tablespoon of cheese mixture on each slice of bread.  Roll-up.  jelly roll style.  Dip in melted butter, then in cinnamon-sugar.  Place on an ungreased baking sheet.  Bake at 350 for 20 minutes or until golden brown.  Yield:  16 roll-ups.

Chocolate Lasagna

 Ingredients
1 package regular Oreo Cookies (not double stuff) -about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
2- 3.9 ounce package chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chips

Directions
1. Begin by crushing 36 oreo cookies.  I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin.  When the Oreos have turned into fine crumbs, you are done.

2. Transfer the Oreo crumbs to a large bowl.  Stir in 6 tablespoons melted butter and use the fork to incorporate the butter into the cookie crumbs.  When the butter is distributed, transfer the mixture to a 9x13 inch baking dish.  Press the crumbs into the bottom of the pan.  Place the pan in the refrigerator while you work on the additional layers.

3.  Mix the cream cheese with a mixer until light and fluffy.  Add in 2 Tablespoons of milk, and sugar, and mix well.  Stir in 1 and 1/4 cups Cool Whip.  Spread this mixture over the crust. 

4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk.  Whisk for several minutes until the pudding starts to thicken.  Use a spatula to spread the mixture that the pudding can firm up further.

5. Spread the remanining Cool Whip over the top.  Sprinkle mini chocolate ships evenly over the top.  Place in the freezer for 1 hour or the refrigerator for 4 hours before serving.

7-Up Chicken Marinade Recipe

Ingredients:	2 c. 7-Up 1 c. oil 1 c. soy sauce 1 tsp. Worcestershire sauce 3 T. lemon juice 1/8 tsp. garlic powder dash of seasoned salt 1 dozen boneless skinless chicken breasts
Directions:	Mix all ingredients in a large plastic bowl. Place chicken pieces in mixture and marinate at least 2 hours, overnight is best. BBQ on grill brushing with extra marinade.

Best Cocoa Brownies

These brownies are chewy, fudgy and chocolatey.  I can't get enough of them.  I also like them because they only use cocoa powder, which I always have on hand.  I found them at Mel's Kitchen Cafe who adapted them from Smitten Kitchen.

Ingredients

• 10 tablespoons (1 1/4 sticks or 5 ounces) butter
• 1 1/4 cups (9 7/8 ounces) sugar
• 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 large eggs
• 1/2 cup (2 3/8 ounces) all-purpose flour

Directions

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan* with parchment paper or foil, leaving an overhang on two opposite sides. Lightly grease with cooking spray and set aside.
2. Combine the butter, sugar, cocoa, and salt in a medium microwave-wafe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. After the brownies are cooled completely, I like to throw the pan in the refrigerator - cold brownies cut much easier and taste heavenly. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares and serve.

*These can be can be doubled and baked in a 9x13 pan.

Chicken Bacon Avocado Quesadillas

Quesadillas are one of my favorite fall-back meals.  They're great for cleaning out the fridge and are quick and easy.  I saw this recipe for quesadillas and thought it would be a nice break from the normal cheese, chicken, and/or bell peppers.  We loved them! They are our new favorite kind of quesadillas.  Here is the recipe, although you basically make them to taste.  I found this recipe at Kevin and Amanda.


4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side. (I used precooked bacon and heated them up on the stove.)

Add 1/2 tbsp bacon drippings to a skillet over medium heat. (I omitted this step, and instead heated up some olive oil in a skillet.)  Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

Pulled Chicken Suiza Sammies

This is a Rachael Ray recipe I found at the blog Taste and Tell.  If you already have shredded chicken, they are quick to prepare.  We love them.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small red onion, chopped
• 2 cloves garlic, chopped
• juice of 1 lime
• 1 tablespoon honey
• 1 1/2 cups store-bought tomatillo salsa or salsa verde
• 1/2 cup sour cream
• 1 rotisserie-style chicken, skin discarded and meat shredded (I use about 3-4 cups of shredded chicken.)
• 4 sandwich rolls, split (I actually used 8.)
• 1 cup shredded monterey jack cheese (I probably used about 2 cups, since I made more sandwiches.)

Instructions

• Preheat the broiler. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then stir in the salsa and heat through. Mix in the sour cream. Stir in the chicken to coat.
• Pile the chicken mixture on the roll bottoms. Top with the cheese and broil to melt. Set the roll tops in place and serve with the chips.