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Archive for October, 2011

A lot of people cringe when they hear the words “frozen or  prepared mashed potatoes.” But simply potatoes are fresh, never frozen. There are few different varieties, mashed, cut and side dishes, check out all the different kinds here.  As a member of the Foodbuzz Tastemakers program I was able to try out Simply Potatoes.  I tried the  Tradtional Mashed Potatoes.

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Since Halloween is approaching I decided to have a little fun with the mashed potatoes and make them into Ghostly Meatloaves!  I have a very picky 1-year-old eater, so I thought if I made these little meatloaves fun she might enjoy them and she did! My trick worked!

Ingredients:

1 package of Simply Mashed Potatoes

2 large eggs

1/2 cup of ketchup

2 teaspoons of Worcestershire sauce

1/2 cup seasoned bread crumbs

3/4 lb ground beef

1/2 lb ground pork

Salt and pepper to taste

1 bag of frozen corn kernels

Directions:

  1. Heat oven to 375 degrees. Grease a 12 cup muffin pan with cooking spray. Combine the eggs, ketchup, Worcestershire, salt  and pepper to taste and stir in the breadcrumbs. Mix to combine. Add meats and mix together until well mixed. Divided the meat mixture among the 12 muffin cups. Bake in the oven for about 20 minutes or till the internal temperature is 160 degrees.
  2. Add the same time follow the directions on the Simply Mashed potatoes, I decided to make mine in the oven, so you transfer them to a an oven safe bowl and bake for about 20 minutes.
  3. Add some milk and butter to the potatoes once they are done cooking to make them a bit thinner, then place in a pastry bag. Place a individual meatloaf onto a plate and decorate with mashed potatoes, add 2 corn kernels for the eyes!
Enjoy!   Happy Halloween!

 

This post is part of the Foodbuzz Tastemakers Program with Simply Potatoes.

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These cookies are yummy! Sugary, sweet and everything else! This reminds me of a cookie you can get at the mall, at the cookie stand.  I never really was into these cookies, until I saw my sister-in-law have one and then I tried one and fell in love. All that yummy icing in the middle, how can you not resist? I mean, they aren’t so hip friendly, but hey’s it’s a special treat! With Halloween approaching I wanted to make a fun Halloween cookie, so I decided to make these Pumpkin Cookie Sandwiches, Kiley loved them! Don’t mind the pumpkin not looking like a pumpkin, my one year old helped me make them!

Ingredients:

1/2 cup unsweetened cocoa powder

1 tub(16 ounces) of refrigerated cookie dough

8 ounces of cream cheese, softened

1 jar(7 ounce) of marshmallow fluff

Orange Icing(very easy to make, orange food coloring and vanilla icing)

Green sprinkles

Directions:

  1. Mix together cocoa powder and cookie dough . Mix till it’s well blended. Shape into an 8 inch log and wrap in saran wrap, refrigerate over night or for 4 hours.
  2. Heat oven to 350 degrees. Cut dough into /2 inch pieces, you should have 14 slices of cookie. Places 2 inches apart on ungreased cookie sheet, bake for 8-0 minutes or until down. Remove to cool.
  3. Beat cream cheese with electric mixer until smooth, add marshmallow fluff.  Using a tablespoon place icing onto cookie and make a sandwich.
  4. Place vanilla icing and orange food color in  bag and mash together till it’s orange, cut a small corner of the bag and draw a pumpkin on the cookie! Sprinkle some green sprinkles on top of the orange to make the stem.  Keep refrigerated because of cream cheese.
Enjoy!

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Yesterday was rainy, cold and just not a nice day, so spending extra time cuddling with Kiley on the couch, was nice as this meal was able to simmer all day in the crock pot. If you remember almost 2 years ago, I made this Salsa Chicken, you could easily follow this same recipe, or use the one I just made last night. Both are full of flavor and have just enough kick for me. Chris added some hot sauce we picked up in St. Lucia to his, but I really don’t think the dish needs any more flavor! I’ll apologize for the picture, I had to take with my I-phone because my SD card was missing, but now it’s found, I left in my computer! Duh, pregnancy brain =)

Ingredients:

4-5 Chicken Breast  Tenderloins

1 can of salsa verde

1 cup of salsa

1 tablespoon ground cumin

2 teaspoons onion powder

2 teaspoons of garlic powder

1/2 cup of water

Salt & Pepper to taste

1 cup of  cooked brown rice

Shredded lettuce

Chopped tomatoes

Sour Cream

Mexican Shredded Cheese

Directions:

  1. In a crock pot, add chicken, salsa verde, salsa, cumin, onion powder, garlic powder, 1/2 cup of water and salt & pepper. Cook on low for 6-8 hours. After chicken is done cooking, use a fork to shred it, place back in crock pot and keep it on warm.
  2. Before serving, chop lettuce and tomatoes.  Place rice on the bottom of the bowl, add chicken, lettuce, tomatoes, cheese and sour cream to bowls.
Enjoy!
Adapted from the wonderful Joelen at What’s Cooking Chicago 

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Pumpkin Waffles

I told you to be prepared, pumpkin was going to take over this blog! Another great fall recipe. Even Kiley approved! This is the easiest recipe ever.

Ingredients:

Your favorite waffle mix, instead of adding milk to it, only add the pumpkin

1 can of pumpkin

Powdered sugar

Directions:

  1. Preheat your waffle maker. Prepare your favorite waffle recipe, minus the milk. Use the pumpkin as the milk. Otherwise the batter is too sloppy. Pour onto waffle maker and wait till it’s done, sprinkle with some powdered sugar!
Enjoy! 

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Mmmm, pumpkin, one of the best things about fall. This is another great recipe, that’s pretty easy to make.  I threw it together right before starting dinner last night and it turned out awesome.  The husband must have approved because he had a piece last night and a piece for breakfast! It’s that good!

Ingredients:

1 cup of pumpkin

1 cup of sugar, plus 2 tablespoons of sugar, divided

1/2 cup of brown sugar packed firmly

1/4 cup of vegetable oil

4 egg whites

Splash of cinnamon, nutmeg and ground cloves and salt

1/2 cup of milk

2 cups of flour

2 1/2 teaspoons of baking powder

1 8 ounces package of cream cheese, softened

Directions:

  1. Preheat oven to 350 degrees. Grease a bread loaf pan. Combine pumpkin, 1 cup of sugar, brown sugar, 3 egg whites, milk and oil in a bowl till well combined. Then add flour, spices, salt, stir till combined.
  2. In a separate bowl, combine cream cheese, remaining sugar and last egg white until combined.
  3. Pour half of the pumpkin batter into the loaf pan, then top with cream cheese mixture, then top with remaining pumpkin mixture. Bake for one hour or until toothpick comes out clean. Let bread cool in loaf pan and then remove.
  4. Store in the refrigerator because of the cream cheese.
Enjoy!

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Think about a baked potato, with cheddar cheese, and bacon all melted in together and scooping out a big bite of that potato.  Now think of ALL of that together in a soup on a rainy cold day. Amazing! This was a great recipe, I will be making it again.  This recipe was so easy to throw together before heading out for our class at The Little Gym, so it would be easy for anyone who is working or not even working. Not many ingredients either which makes it easier also.

Ingredients:

1 20 ounce bag of frozen, shredded hash browns

3 14.5 ounce cans of chicken broth

1 can of cream of chicken soup

1/2 onion, chopped

A few sprinkles around the crock pot of pepper

8 ounces of cream cheese

3 strips of bacon, cooked

Shredded cheddar cheese, for topping, so as much as you like

Directions:

  1. Combine everything in crock pot, except for cream cheese. Cook on low for 6-8 hours.
  2. About an hour and a half before you are ready to serve, cut cream cheese into small blocks and place in crock pot and cook until melted. You will have to stir this quite often so it melts. I actually turned my crock pot up to high for this process.
  3. Serve soup in bowls and garnish with bacon and cheddar cheese.
Enjoy!
Recipe adapted from Erin’s Eats.

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Warning, this is probably the sweetest most amazing breakfast ever. It’s going to make your mouth feel all warm and tingly from all the sugar! My husband told me it was the best breakfast meal I’ve ever made, now that’s a compliment after being together for over 7 years and after making tons of yummy breakfast foods! Really, though this is so good, cinnamon roll and pumpkin, with cream cheese icing!  I will warn you though, that this took some time to prepare and cook about an hour or so. I also made it for 6 people and we still had a ton of batter left over.

Ingredients:

Cinnamon Filling:

1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

Cream Cheese Icing:

4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract

Pancakes:

1 1/2 cups whole milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2/ teaspoon salt
1 tablespoon packed light brown sugar

Directions:

  1. To make the cinnamon filling, in a small, microwave-safe bowl- heat butter, brown sugar and cinnamon for 40 to 60 seconds, just until butter is melted. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and put it in the fridge until you are ready for it, so it can thicken.
  2. To make cream cheese icing,  in a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
  3. To make pancake batter, in a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
  4. Check on your cinnamon roll filling, mash it up some in the bag so all the ingredients are mixed together. Snip off a corner of the baggie, a very small corner.
  5. To cook the pancakes, preheat a large skillet or griddle to medium. Use an ice cream scoop to add the batter to the pan. Use the bottom of the scoop to spread out the batter into a nice, even circle, it’s going to be pretty thing but that’s ok. . Get your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl.
  6.  Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Fast and gentle flip the pancake over. Cook an additional 2 to 3 minutes, until the other side is golden as well.  Repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.
Enjoy!
Recipe adapted from Recipe Girl

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