EASY Pumpkin Chocolate Chip Cookies

I was looking for an easy recipe for a pumpkin fix and gave these a shot. Apparently you can use any cake mix and all I had on hand was yellow cake mix.  I added cinnamon but they were definitely lacking some spice.  If you use yellow mix- I recommend adding cinnamon and nutmeg.  Next time I am going to use a box of spice cake.

   

1 box spice cake mix
15 oz. canned pumpkin
1 cup chocolate chips 

Bake at 350 degrees for 13-15 minutes

They are more like "cakies" than cookies due to their cake like texture.  But they are moist and SO easy! Enjoy :)

Pictures and recipe from http://www.instructables.com. 

Easy 4th of July Desserts/Sweet Treats

Here are some cute ideas for some yummy treats for the 4th!  Under each picture just click the name of the dessert and it will redirect you to the recipe.



Spangled Sandwich Pop



Red, White, and Blue Ice Pops



4th of July Shortcake



American Flag Cheesecake Bars



No recipe.  Just replace the chocolate chips in your favorite recipe with white chocolate chips, dried blueberries and dried cherries or cranberries for a crispy patriotic cookie




Strawberry-Blueberry Shortcake: Strawberries and fresh blueberries on a mound of white whipped cream piled high on top of fresh-baked shortcake biscuits 

Beat the Heat: Make Your Own Popsicles

Looking for a fun treat for the kids and a way to cool down?  Make your own popsicles.  Just buy molds.  These are the ones I have:





And add juices/fruit. My son and I made 2 with apple juice and 2 with orange juice.  Then I let him drop in his favorite fruits.  The hardest part...waiting for them to freeze.


I just dropped the fruit in whole. I love making our own because I can regulate the amount of sugar and what kind of juice I want to use.  Plus you can add fresh fruits. Check out these other sites for recipe ideas:


176 Popsicle Recipes


Gourmet Ice Pops


Popsicle Recipes for Kids


And we can't forget Mom....here are some Cocktail Popsicle Recipes

Sausage, Potatoes, and Peppers Skillet

We tried this one out for dinner this week.  It was great because it was all cooked in one skillet and made clean up easy.  The flavors were great- even using turkey kielbasa.  I sort of combined a few recipes I found to create this one:





4-5 red potatoes, diced
Green, yellow, and red peppers, julienned
1 medium onion, sliced
1 garlic clove, minced
1/2 cup Italian Dressing
1 lb. sausage (I used turkey kielbasa), sliced
1 tablespoon reduced sodium soy sauce
Olive oil


Cook the red potatoes in a little bit of olive oil for 5-7 minutes.  Add the peppers, onions, garlic, and 1/4 cup of the Italian dressing.  Cook for 5-7 minutes, stirring often.  Add the sausage and the remaining 1/4 cup of Italian dressing.  Cook on medium for 8-10 minutes or until sausage is heated through and veggies are crisp-tender.  Sprinkle with soy sauce and serve.

English Muffin Pizzas

This one is super easy!





Ingredients: 1 Extra Crispy english muffin, pizza sauce of your choice, mozzarella cheese, toppings of your choice. 

1. Preheat oven to 350.
2. Split english muffin in half and place on baking pan.
3. Put however much sauce you like on each half.
4. Put however much mozzarella cheese you like on top of sauce.
5. Place toppings on top.
6. Put a little more cheese on top of the toppings.
7. Bake for about 10 minutes. The pizzas are ready when the cheese starts to get a golden brown in some spots.

Watermelon Feta Salad

INGREDIENTS

• 1 7-8 lb. seedless watermelon, chilled
• 1/2 cup extra virgin olive oil
• 3 limes, juiced
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 cup fresh chopped mint leaves
• 1 1/2 cups crumbled feta cheese (goat or sheep milk feta is best)

Spice Rubbed Pork Chops with Grilled Zucchini

Seasoning the pork in the morning and grill the meat later!


1 tablespoon ground coriander
1 tablespoon light brown sugar
1.5 teaspoons ground cumin
Coarse salt and pepper
4 bone-in pork loin chops





2 tablespoons olive oil, divided, plus more for grilling
3 medium zucchini, think sliced lengthwise
2 limes
1/2 cup crumbled feta cheese


1. In a large zip lock bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper.  Add pork and 1 tablespoon oil and toss to coat.  Refrigerate for at least 8 hours (or up to 1 day)


2. Heat grill or grill pan to medium- high; clean and lightly oil hot gril.  Grill pork, covered, about 5 minutes per side for medium.  Let rest, covered, 10 minutes.


3. Clean and lightly oil hot grill.  Toss zucchini with 1 tablespoon oil, season with salt and pepper.  Grill until tender, 2-3 minutes per side.  Grate 1 tablespoon lime zest, then cut limes into wedges.  Transfer the zucchini to a serving plate and sprinkle with zest and feta.  


Serve zucchini and pork with lime wedges.


Thanks to the June 2012 edition of EveryDay Food Magazine for the recipe.

Southwest Stuffed Peppers

I had to post this recipe right away as I made them for dinner last night and they were a HUGE hit!  


*Note- I only cooked 2 peppers and sort of eye-balled the measurements. I think 2 cups of rice would be way too much for the recipe below.  Also- I cooked the rice and meat the night before so the day of- all I had to do was cook the peppers. Very easy.




Ingredients:

- olive oil
- 1/2 lb lean ground turkey breast
- 1/4 c chopped onions
- 1 heaping tbsp taco seasoning (I made my own- check out the recipe here)
- 2 c cooked rice
- 3 bell peppers, halved and seeds removed
- 1 can black beans, drained and rinsed
- 1/2 c frozen or canned corn
- 1 c salsa
- shredded cheddar cheese (1/4 c used in calculation)

Directions:

Preheat oven to 400 degrees. Lightly coat peppers with olive oil and roast in a baking dish for about 20-25 minutes until just cooked through. Remove peppers from oven and allow to cool.

In a bowl, add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn, and rice. Add the salsa and mix well.

Carefully spoon the turkey mixture into each half of the bell peppers and place back in to the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through. Before removing from the over sprinkle the tops with cheese and place back in the over until cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices, or sour cream.

Serving Size: 6

Number of Servings: 6

Thanks to "SimplyLoveFood" for the picture and recipe.

Homemade Fruit Leather

I really like the idea of making this on my own and monitoring the amount of sugar/preservatives my kids are getting in fruit snacks.  Check this out!

Ingredients

• 2 cups fruit pulp
• 1 tablespoon lemon Juice
• ¼ cup sugar (optional, depending on the sweetness of your fruit)

Instructions

1. Preheat the oven to 150 -170 degrees F. If your oven doesn't go this low, simply set it to the lowest temperature and prop the door open.
2. Puree the strawberry pulp and lemon juice in a food processor. If you choose another fruit you can chop it and stew it with the lemon juice until it softens before pureeing it. Stewing the fruit helps it retain its color. If it is a fruit with seeds, a food mill will remove the seeds more easily than a food processor and strainer. Add a small amount of water to the mixture if necessary so that it has a pourable consistency.
3. Cover a baking sheet with plastic, parchment paper, or a silicon baking pad. The temperature of the oven is low enough not to affect the plastic. (Note: wax paper will not work for this recipe, it will stick.)
4. Spray or brush with vegetable oil, then spread the fruit puree onto the sheet tray with an offset spatula or knife to 1/8-1/4 inch thickness. Place it in the oven for 6-8 hours. Make sure there is air circulating to prevent scorching. Alternatively place it in the sun for 6-8 hours.
5. Invert the fruit leather onto another baking sheet covered in plastic or silicon baking pad, and oil, and remove the first lining. Place in the oven or sun for another 6-8 hours. If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it.
6. Cool the sheet tray and cut the fruit leather into desired sizes. Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container.

Thanks to georgiapellegrini.com for the recipe and picture.

Pizza Dip

I am always looking for new dips/apps to take to parties and this looks like the new one on my list.  Pizza dip!

Ingredients

• 4 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup mozzarella, grated
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 cup pizza sauce
• 1/2 cup mozzarella, shredded/grated
• 1/4 cup parmigiano reggiano (parmesan), grated
• 2 ounces pepperoni, sliced
• 2 tablespoons green pepper, sliced
• 2 tablespoons black olives, sliced

Directions

1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
3. Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

Thanks to www.closetcooking.com for the picture and recipe!

Make Your Own Taco Seasoning

Okay so my plan was to have a bunch of awesome dishes/appetizers for Cinco de Mayo to share with you all!  However, life is a bit crazy right now and time got away from me.  I do- however- have a great recipe for making your own taco seasoning.  I am excited to give this a try!

Ingredients:

• 6 teaspoons chili powder
• 5 teaspoons paprika
• 4.5 teaspoons cumin
• 2.5 teaspoons onion powder
• .5 teaspoons garlic powder
• .125 teaspoons cayenne pepper
• 1 teaspoon salt (or to taste)
• .5 teaspoon black pepper

Directions:

Whisk all ingredients together in a small bowl. Use in recipes as directed. (7 teaspoons of mix equals one store-bought package.)

Freezing Directions:

Not required. Store at room temperature in a clean spice jar or other air tight container (glass preferred) for up to 6 months.

Servings: 21 teaspoons (equivalent to 3 store-bought packages)

Thanks to onceamonthmom.com for the recipe and picture!

Egg McMuffin Copycat Recipe

I came across this awesome Egg McMuffin Copy Cat Recipe!  I love the idea of making a bunch and freezing them.  Then pop them in the microwave and they are ready in less than a minute.  These are much healthier than McDonald's too.

Ingredients

• 12 large eggs (may substitute Egg Beaters or use all egg whites, if desired)
• 12 100% whole grain English muffins
• 12 slices Canadian bacon or cooked turkey sausage patties
• 12 slices low calorie cheese (ultra-thin regular cheese or low-fat cheese; look for 45 calories or less per slice)
• black pepper, freshly ground

Directions

BAKE THE EGGS. Preheat oven to 350 degrees. Spray jumbo muffin tins or 7 to 8 oz. ramekins with cooking spray. Add an egg to each one (or equivalent amount of Egg Beaters or egg white). Sprinkle with black pepper, if desired. Bake for 25-30 minutes until set and completely cooked.

ASSEMBLE MUFFINS. Split open muffins; on each one, stack a slice of cheese, a Canadian bacon slice or sausage patty, and a baked egg.

WRAP & FREEZE MUFFINS. For microwave reheating, wrap each muffin in parchment or wax paper. For oven reheating, wrap each muffin in aluminum foil. Place wrapped muffins in plastic freezer bag and freeze.

REHEAT IN MICROWAVE. If thawed, 40-60 seconds at full power. If frozen, 3 minutes at half power, turning over after each minute.

REHEAT IN OVEN. In 350 degree oven, place on baking sheet and heat for 15 to 20 minutes if thawed; 30-40 minutes if frozen.

You really should check out the blog that I "mooched" this from.  It has awesome pictures and GREAT step by step directions.  Check it out here!

Pan Seared Tilapia Fish Tacos

Makes 4 tacos (can be doubled)

1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
olive oil
2 limes
2 6-ounce tilapia fillets (or other mild white fish—see Kitchen Notes)
salt and freshly ground black pepper
4 6-inch flour tortillas

Prepare the fish. Mix the chili powder, cumin, cayenne pepper, 1 tablespoon olive oil and the juice of 1 lime in a small bowl. Arrange the fish fillets in a glass baking dish or on a nonreactive platter (no metal). Brush fillets on both sides with spice mixture and season with salt and pepper. Let marinate at room temperature for 15 to 30 minutes.

Heat a large nonstick skillet over a medium flame. Add enough olive oil to coat the bottom and sauté the fillets until browned and cooked through, about 4 minutes per side. Transfer to a plate and break into bite-sized chunks with a fork.

Warm the tortillas. Heat a large dry skillet over medium-high flame and slightly brown the tortillas one at a time, about 30 seconds per side. You can also nuke them in the microwave (they won’t brown, but they’ll be nice and pliable) or if you want to live authentically and dangerously, you can lay them directly over a gas burner, browning them briefly and carefully on both sides.

Assemble the tacos. Divide fish among four tortillas and add your favorite toppings. Cut the second lime in wedges and serve with the tacos.

Thanks to Blue Kitchen for the recipe and picture!

Tomato, Mozzarella, & Pesto Paninis

This recipe comes from Ina Garten, The Barefoot Contessa at Home.  Have you ever watched her show? Yes, I want to live in her house and have her cook for me every day.  Her and her husband are just the cutest!

• 2 large ripe beefsteak tomatoes
• 1 (16-ounce) ball fresh mozzarella
• 12 slices bakery white bread, sliced 1/2-inch thick
• about 1 cup pesto
• salt
• balsamic vinegar
• olive oil

Preheat grill.

Meanwhile, core the tomatoes and slice the tomatoes and mozzarella 1/4-inch thick.

Spread the bread slices out on a work surface.  Pour olive oil into a small bowl, and using a pastry brush, brush each bread slice with the oil.  Flip the slices over, and spread each slice evenly with pesto.  On half the bread, place a layer of mozzarella (about 2 slices per sandwich), followed by a layer of tomato.  Sprinkle the tomatoes with kosher salt and drizzle with balsamic vinegar.

Oil the grates of the grill, and working 3 sandwiches at a time, lay all the bread slices on the grill, and close the cover.  After 2-3 minutes, you should have grill marks, make sandwiches, by laying the pesto-only slices on top.  Weight the sandwiches down with either bricks wrapped well in foil, or heavy, oven-safe skillets.  Alternatively, you could lay a baking sheet on top and weight that down with bricks.

Grill an additional 1-3 minutes, or until the mozarella starts to ooze.  Repeat with remaining sandwiches.  Cut each sandwich in half, and serve warm.

Chicken Parmesan Baked Pasta

I love that this recipe has a shortcut- using chicken tenders.  Yes, I plan on just using Tyson chicken tenders out of the freezer.   As a working Mom I am always looking for shortcuts.  I am curious if I can find a way to make it even easier with store bought spaghetti sauce....  

• 1 (28-oz) can whole peeled fire-roasted tomatoes
• 1 Tbs olive oil
• 6 garlic cloves, minced
• 1 tsp minced fresh oregano (or 1/4 tsp dried)
• 1/8-1/4 tsp crushed red pepper flakes
• kosher salt and freshly ground black pepper
• 2 cups water
• 1 - 1 1/2 cups low-sodium chicken broth
• 12 oz. pasta shapes (ziti, penne, etc)
• 2 oz grated Parmesan cheese (about 1 cup)
• 4 oz shredded mozzarella cheese (about 1 cup)
• 1 lb. cooked chicken tenders, chopped into bite-sized pieces
• 1/4 cup chopped fresh basil.

Preheat the oven to 475 degrees.

Pulse the tomatoes and their juices in the food processor until coarsely ground, about 12 pulses.

Cook the oil, garlic, red pepper flakes, and 1/4 teaspoon of salt in a 12-inch skillet over medium-high heat until fragrant, about 1 minute.  Stir in the tomatoes, water, 1 cup of the broth, and the pasta.  Bring to a vigorous simmer, cover, and cook until pasta is tender, 15 to 18 minutes, stirring often.

Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper, and the chopped chicken.  Taste and adjust the seasonings if needed.  If the pasta seems dry, stir in the remaining 1/2 cup of broth.  Transfer to a baking dish and sprinkle with mozzarella and remaining Parmesan.  Bake 5 to 10 minutes, or until the cheese is melted and bubbly.  Sprinkle with basil and serve.

Again, this comes from Pink Parsley!

Balsamic Strawberry & Goat Cheese Flatbread

For our wedding anniversary we went to Cheesecake Factory where we got a flat bread with pears, blue cheese, caramelized onions, and arugula as an appetizer.  Delicious! I was on the lookout for other sweet/savory flat bread combinations and came across this one.  It would be a great appetizer for a party 

• 1 lb of pizza dough
• zest and juice of 1 lemon
• olive oil, for drizzling
• 1 cup thinly sliced strawberries
• about 1/2 cup crumbled goat cheese
• good balsamic vinegar
• 1-2 basil leaves, minced

Preheat the oven to 375 degrees.

On a well-floured surface, sprinkle about half the lemon zest over the pizza dough.  Knead it into the dough until well-incorporated, and then press the dough into a rectangle that measures about 12x9 inches (it doesn't have to be exact).  Drizzle with olive oil and about 1 tablespoon of the lemon juice.

Sprinkle the strawberries over the dough, followed by the goat cheese, and then drizzle lightly with the vinegar.

Bake 25-30 minutes, or until the dough is cooked through and just turning golden.  Drizzle with a little more balsamic vinegar and sprinkle with basil.  Cut into squares and serve warm or at room temperature.

This recipe and picture come from my new favorite blog: Pink Parsley.

Mexicorn Dip

I am always looking for new dips/apps to try and I found this one from Goodness Gracious and think it is perfect for Cinco de Mayo!



2 cans (11 Oz. Can) Mexicorn, Drained
1 can (4 Oz. Can) Chopped Green Chiles
1 whole Bell Pepper, Chopped
3 whole Green Onions, Chopped
2 whole Jalapenos, Chopped (without Seeds)
8 ounces, weight Shredded Cheddar Cheese
1 cup Sour Cream
1 cup Mayonnaise


Combine all ingredients and chill before serving.  Serve with Fritos or tortilla chips!

Broccoli Chicken Pasta

¼ cup light olive oil
2 garlic cloves, minced
½ pound boneless, skinless chicken breasts cut into 1” cubes
1 ½ cups small fresh broccoli flowerets
1 cup chicken broth
½ teaspoon salt, or to taste
1 teaspoon cornstarch
¾ cup cherry tomatoes cut in half
2 teaspoons fresh basil leaves chopped (or 1 teaspoon dried basil)
½ pound bow-tie pasta
Grated parmesan cheese (optional)

Cook pasta according to package directions and drain.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic and sauté for about one minute without browning. Add the chicken and sauté until almost cooked through. Add the broccoli and sauté until crisp tender. Combine broth, cornstarch and salt in a cup. Stir well until cornstarch is completely combined and add to chicken mixture. Cook on medium-low for about 3-4 minutes, stirring constantly until broth is thickened . Add the cherry tomatoes and basil. Stir and turn off the heat.

Toss the cooked pasta with the chicken mixture. Serve with parmesan cheese if desired.

Thanks to http://www.makedinnereasy.com for the recipe!

Sloppy Joes

1 pound lean ground beef
1 onion chopped finely
½ teaspoon salt
¾ cup ketchup
1 Tablespoon vinegar
1 teaspoon sugar
1 Tablespoon mustard

In a large skillet, brown beef and onions. Drain. Add remaining ingredients and simmer 30 minutes. Serve on hamburger buns.

Mini Chicken Potpies

Chicken Mixture
1 tablespoon vegetable oil
1 lb. boneless skinless chicken breasts, cut into small pieces
1/2 cup onion, chopped
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded cheddar cheese


Baking Mixture
1/2 cup Original Bisquick Mix
1/2 cup milk
2 eggs




1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.


2. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese


3. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.


4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.


Thanks to Betty Crocker for the picture and recipe!