Buffalo Wings with Blue Cheese Dipping Sauce

Well I have to say yes, I am the cook and the baker in the family, but my husband has me beat with his recipe for buffalo wings. They are so delicious that I just cant compete with him. I am actually glad because that means I don't have to make them. They have the perfect amount of heat. You can eat them with or without the dipping sauce. Give them a try, now is the perfect time!!

Ingredients:

2 pounds of chicken wing pieces
3/4 cup Franks Hot Sauce
1 stick butter
3 garlic cloves finely minced
salt and pepper to taste


Blue Cheese Dipping Sauce:

1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup blue cheese crumbles
1 garlic cloves minced
1 Tablespoon Milk



Directions:

For the Wings:

1. In a deep fryer fill it with vegetable oil until it reaches 375 degrees (you can also use a cast iron or deep stock pot and fill at least 3 inches of oil)
2. Place chicken wing pieces in the oil and cook for about 5 minutes or until nice and crispy and no longer pink in the middle
3.Take the chicken wings out of the oil and place on a cookie sheet lined with paper towel


For the sauce:

1. In a small saucepan combine all ingredients and let simmer for about 10 minutes, do not let burn. After the hot sauce and the wings are cooked. Place both in a large bowl with a lid and shake away, until all of the wings are coated. You can now serve, or place on a oven safe platter and cover and keep warm in the oven until ready to serve.


For the Blue Cheese Dipping Sauce:

1. In a large bowl combine all of the ingredients and stir well to combine, place in the refrigerator until ready to use.



Tips: You can double the hot sauce recipe if you really like a lot of sauce, and have it on the side even to dip.

Pumpkin Coffee Cake

It is my favorite time of the year, I love to bake with pumpkin and I have so many recipes to share with you. This is a moist coffee cake with a delicious pumpkin filling and then topped with a cinnamon sugar. This is s good and I am glad I came across this recipe recently. Enjoy!!

Coffee Cake Layer:

1/2 cup butter, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream

Pumpkin Layer:

(1) 15 ounce can pumpkin
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup half and half (or 1/4 cup heavy cream plus 1/4 cup milk)

Topping:

1/3 cup cold butter, diced very small
1 cup sugar
2 teaspoons ground cinnamon
1 cup pecans, chopped small

Preheat the oven to 325 degrees. Grease a 9x13 pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir in the sour cream and then pour half the batter into the prepared pan.

Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. (Don't worry about making it look perfect.)

Mix together the topping ingredients, tossing the grated butter in the sugar and pecans to coat and then lightly pressing it with your fingers to combine. Sprinkle the topping across the top of the cake. Bake for 50-55 minutes, until a toothpick inserted comes out mostly clean. Let cool before slicing. Enjoy!









This recipe adapted from: barefeetinthekitchen.com

Red Velvet Pancakes With Cream Cheese Glaze

Oh my goodness, when I came across this recipe on the internet, I could not resist to make it right away. My family loves red velvet anything, and who would have thought to make pancakes with it. This recipe is amazing, and you should defiantly try this one. As a matter of fact, how great would it be to have this on the table Christmas morning.


Ingredients

• 2 cups all-purpose flour
• 3 Tbsp cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups milk
• 2 Tbsp white vinegar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 Tbsp red food coloring
• 2 tsp vanilla extract
• 1/3 cup salted butter, melted
• 1 recipe Cream Cheese Glaze, recipe follows
• fresh raspberries and mint leaves, for garnish (optional)
Cream Cheese Glaze
• 6 oz cream cheese, softened
• 6 Tbsp butter, softened
• 2 cups powdered sugar
• 1/2 cup milk, plus more if desired
• 1/2 tsp vanilla extract

Directions

• Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.
Cream Cheese Glaze
• In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.

This recipe come's from: cookingclassy.com

Caring For Your Molting Chickens

It is that time of year again the weather is getting beautiful, children are going back to school, and yes, our chickens are molting. I put 3 pictures above. the first one is a hen saddle that protects their back while they are molting, so the other hens cannot peck at the new feathers. The second picture is the one that I purchased, the lady bugs, I know my Sprinkles will look so cute with it on. And the third picture are my girls, the grey one in the back was about 2 weeks ago, at the start of the molt, and  you should see her now, the poor girl, she is too embarrassed to take pictures. Lol..Just Kidding, I will post another one of her soon. Chickens, this is a time to lose their feathers and grow back new full beautiful, full, fluffy feathers. Losing feathers and re-growing them is called "Molting" and it occurs every year when the days get shorter.

During this time the chickens typically stop laying to build up their nutrient reserves. At this time it is very important to supplement them with protein. Cooked eggs, sunflowers seeds, tuna fish and peas. Some of the chickens will lose all the hair, and some only some. For some chickens it will take 3-4 weeks to grow in, and some can take 12-16 weeks.
This is also the time for the recovery process after her laying eggs for the other 11 months. The poor girls, I feel so bad when I go outside and it looks like something has gotten to her. It is not so pretty, as a matter of fact they are really ugly at this time, but I know soon enough they will get through this. Take a look on the internet about some supplements and food you can buy for them. Also, you can find some great tips on how to care for them.
Okay, it is getting a little colder here in New Jersey, I was just at the store and bought some really cute pink plaid curtains to decorate my girls nesting boxes so they can have some more privacy while laying their eggs. Besides it will keep them nice and warm while they are in there.

Buffalo Meatballs

Buffalo Meatballs Stuffed with Blue Cheese. These look and taste delicious. This is a perfect appetizer for parties. If you like buffalo wings, this is eating the healthy version without frying. When I came across this on the internet I could not resist but to try these. My husband loves hot wings and always has them while he watches his football games, and now I serve him this recipe. Great dish to take to parties because you can keep and carry them in your crock pot. Enjoy!!

INGREDIENTS

• 1 lb ground chickens
• 1/4 small red onion, minced
• 2 garlic cloves, miced
• 1 egg white
• 1/2 cup panko bread crumbs
• 1 tablespoons powdered ranch dip mix
• 4 ounce's crumbled blue cheese
• 2 tablespoons butter
• 1 cup buffalo wing sauce ( your favorite hot sauce)

INSTRUCTIONS

1. Preheat oven to 400 degrees F. With a fork, stir together chickens, onion, garlic, egg white, bread crumbs, and ranch dip mix in a large bowl. Mix until just combined. This recipe will make 16 meatballs. Divide mixture into quarters, then make each quarter into 4 balls. 
2. Place crumbled blue cheese into the center of each ball then form the mixture around cheese to seal. Roll into a ball.
3. Place meatballs on a non-stick sprayed cooling rack set on top of a baking sheet and then bake for 16-18 minutes or until cooked through.
4. Meanwhile, melt butter in a large skillet over medium heat. Then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet using a spoon to coat them with sauce. Place a lid on the skillet and turn heat to low to keep the meatballs warm.
5. Alternatively. you can finish the meatballs in a slow cooker like I did. Simply put the butter, buffalo wing sauce, and meatballs into a slow cooker and set on high for about 20 minutes or until warm. 

Recipe adapted from: inspiredbycharm.com

Granola

I love granola. It is a healthy snack that is great for and it has natural sweetness from the dried fruits that you add. You can eat this as a healthy snack, over yogurt, and as cereal with milk. As a extra bonus it is crunchy yet soft. You will love all of the textures of this granola. You can also feel free to add anything you like or substitute any of the ingredients. I found out I was always going to the store any buying my family granola at around 5-7 dollars for a little bag, and it was gone in minutes. I had to think of a way that I was going to make my own. And here it is. This is a great recipe and I promise you your whole family will enjoy this.




Ingredients:

2 cups of plain granola cereal ( Find a box of granola at your food store, no added ingredients)
1 cup of chopped almonds ( you can use pecans, or walnuts, what ever you desire)
1 1/2 cups of coconut
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 can of sweetened condensed milk ( 14 ounce)
1/4 cup vegetable oil
3 Tablespoons ground Flaxseed (optional)
3/4 cup golden raisins
3/4 cup dark raisins
1 cup dried apricots, diced
1 cup dried cranberries

Instructions:

1. Preheat oven 300 degrees
2. In large bowl combine all ingredients except for the raisins, apricots and cranberries
3. Spread ingredients on to a foil lined cookie sheet, spreading evenly
4. Bake for 55-60 minutes, stirring every 15 minutes
5. Remove from oven, and after it is cooled stir in the rest of the ingredients
6. Store in an airtight container and enjoy!!!

















Adapted From: Paula Deen's Lip Smacking Trail Mix

Meatballs And Homemade Tomato Sauce

I can eat my pasta with my meatballs and sauce everyday of the week if I could. My whole family loves pasta, so once a week we have this dish. The pasta sauce is so good with a few secret ingredients so it is not to acidic. And the meatballs are perfect, fried to make them a little crispy on the outside and soft in the middle. Perfect combination.


For the sauce:

3 ( 28 ounce) cans Tuttorosso crushed tomatoes
1 medium onion finely chopped
4 garlic cloves finely chopped
3 teaspoons sugar
6 fresh basil leaves or 2 Tablespoons dried basil

2 teaspoons dried oregano or 1 teaspoon fresh chopped finely

4 Tablespoons parsley dried or fresh
1/4 of a peeled carrot ( not cut, just to throw in sauce whole then to be taken out in the end)
1 bay leaf
1/4 cup extra virgin olive oil

Directions:

In a large pot over low-medium heat add the olive oil and the onions and cook about 10 minutes until translucent but not brown. Add the garlic and cook for 5 minutes stirring, not letting it turn brown. Add the tomatoes, sugar, basil, oregano, parsley, carrot, and the bay leaf. Cook on low-medium heat for around 2-3 hours stirring frequently. Remove bay leaf and carrot before ready to serve.


Homemade Meatballs:
1/4 cup extra virgin olive oil
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1 small-medium onion diced ( to your taste)
4 garlic cloves finely diced
3-4 fresh basil leaves finely chopped
1 Tablespoon oregano
2 Tablespoon's fresh or dried parsley
3 large eggs
1 cup of day old bread soaked in milk for few minutes ( then squeeze milk from the bread) or you can use 1 cup of bread crumbs
1/4 cup of milk
1/4 cup grated parmesan cheese ( optional)
salt and pepper to your taste

Instructions:

1. In a large bowl combine the beef, pork, and veal. Using your hands combine these ingredients only mix slightly, do not over work the meat or you will have a tough meatball. Add the onion, garlic, basil, oregano and parsley, and the eggs. Mix until combined.
2. Squeeze out the bread from the milk and add to the mixture along with the 1/4 cup of milk, grated parmesan cheese and salt and pepper.
3. Shape the meat mixture into around 2- 2 1/2 inch balls
3. In a large skillet on medium heat pour in the olive oil, when the oil becomes hot ( not to smoking point) fry the meatballs in batches ( dont over crowd the pan) until they become brown on each side, turning frequently. Cook meatballs until they are brown on all sides.
4. When meatballs are done place into homemade tomato sauce and cook on a low simmer for 2-3 hours.
5. Serve over pasta and enjoy!!! These are delicious..


Tips: I like my meatballs a little crispy on the outside and soft on the inside, if you like your meatballs a little firmer on the inside you can add a little more bread or breadcrumbs. The mixture will feel a little soft while your mixing it, thats ok they will firm up while frying. Also, you can choose to add or take away any of the ingredients, it is all what you desire.

M & M Cookies

We all love chocolate chip cookies and M & M's. Well here you go, a combination of both to please everyone. This cookie is so good with the combination of chocolate chips and M & M's. So what is the perfect cookie to you, crisp around the edges and moist and chewy on the inside. And this recipe deliver's just that.


Ingredients

• 1 stick/1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1-1/2 cups all purpose flour
• 3 tablespoons instant vanilla pudding mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup mini chocolate chips or milk chocolate chips
• 1 or 1-1/2 cups M & M's

Directions

1. Preheat oven to 350 degrees F. and line a large cookie sheet with parchment paper.
2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.
3. With a medium cookie scoop, place dough 1 inch apart from each other. Flatten just a tiny bit with the back of a spoon. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Makes 2 dozen cookies

Adapted Recipe From: picky-palate.com

Bite sized Blt's

I am always trying to look for new appetizers when I am having people over, and this one I came across is delicious, quick and so easy. When you take a bite into it, your amazed that it tastes just like a BLT. Believe me, you wont be disappointed with this recipe.


Ingredients:

24 slices white bread (crust removed)
1 1/4 cups shredded iceberg lettuce
1 cup grape tomato's (cut into thirds)
1/2 pound cooked crumbled bacon
3-4 Tablespoons mayonnaise
pepper to taste

Directions:

1. With a rolling pin, flatten out the bread slices
2. Tuck them into mini muffin tins
3. Bake in a 450 degree oven for 6 minutes or until lightly toasted. Cool for a few minutes and invert to a cooling rack
4. Meanwhile combine the lettuce, tomato,bacon, mayonnaise and pepper in a bowl and mix until combined. You do not want the mixture to be soggy.
5. Fill each cup with the mixture and serve immediately

This recipe from: ourohio.org

Neapolitan Cupcakes

This cupcake pretty much should cover everyones taste having chocolate, vanilla and strawberry it is the perfect cupcake. It is moist and the frosting is delicious with the hint of strawberry. This recipe does make 48 cupcakes. Great for a party!!


Ingredients:

Chocolate Cake:
1 box devils food cake mix
3 eggs
1/2 cup oil
1 cup milk
1/2 cup sour cream
2 teaspoons vanilla



Vanilla Cake:
1 box white cake mix
3 eggs
1/3 cup oil
1 cup of milk or buttermilk
1/2 cup sour cream
2 teaspoons vanilla

Strawberry Buttercream:
2 cups softened butter
5-6 cups powdered sugar
1/3-1/2 cup strawberry puree ( I make this by adding strawberries into a blender and blend until it is soup like)


Directions:

1. Preheat oven too 350 degrees and fill pans with liners
2. Sift both cake mixes into separate bowls and set aside
3. For the Chocolate  cake: Combine the remaining ingredients in a large mixing bowl and mix until smooth. Add the chocolate cake mix, and just mix until combined. Set aside
4. For the Vanilla cake: Combine the remaining ingredients in a large mixing bowl and mix until smooth. Add the vanilla cake mix, and just mix until combined. Set aside.
5. Fill liners by placing one small scoop of the chocolate on one side and the vanilla on the other side. Don't worry it is not gong to be perfect but it will bake beautiful.
6. Bake 15-20 minutes or until toothpick comes out clean.
7. For the Strawberry Buttercream: Beat the butter for 2 minutes, scrape the sides down and beat again. Slowly add the powdered sugar until very thick. Start with 4 cups at first. Add the strawberry puree, a little bit at a time until light and fluffy. If to thick add more strawberry puree, if thin add more powdered sugar.
8. Pipe frosting into cooled cupcakes and top with a fresh strawberry!!!

adapted from: yourcupofcake

Fall Decorating Ideas

Here are some Fall decorating ideas to try this year at your home.There are so many great ways to use pumpkins and items from your local craft stores. Decorating your home for the Fall with all of the wonderful colors just warms your home. You can start now and use them right through Halloween. Have fun and be creative.








These ideas came from: www.decorating-ideas-made-easy.com

Tuscan Ribollita Soup

Ribollita is a known as a peasant soup that can be made with many different variations. But my opinion is this recipe is just perfect. It is a perfect cold weather meal and it also freezes well. It is always made with day old bread and beans. Serve with grated perorino cheese on top. Yummy!!




Tuscan Ribollita
Serves 8

1/2 pound dried or canned cannellini or barlotti beans
Kosher salt
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon (optional)
2 cups chopped leeks
1 cup chopped carrots
1 cup chopped celery
1 cup zucchini, chopped
3 tbsp minced garlic
1 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
1 28-ounce can Italian plum tomatoes in puree, chopped
4 cups coarsely chopped or shredded savoy cabbage (optional)
4 cups coarsely chopped kale or swiss chard
1 cup diced fennel (optional)
1/2 cup chopped fresh basil leaves
6 cups chicken or vegetable stock
4 cups stale sourdough bread cubes, crusts removed
1/2 cup freshly grated Pecorino, for serving

In a large bowl, cover the dried beans with cold water by several inches, cover with cling film and refrigerate overnight. For canned beans, rinse and drain before using.

Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Pecorino and drizzled with olive oil.

Recipe from: scrumpdillyicious.blogspot.com

Grilled Sweet Potato Soup

Everyone always has a favorite potato soup. Becoming ever more popular is the sweet potato. This is such a great recipe for the fall. Also it is very adaptable, you do not have to grill the potato's and eliminate the ginger if you do not like it. The ginger adds a warming flavor to the soup. This one is a definite two thumbs up!!!

Creamy Sweet Potato Soup with Ginger

Summary: This exciting, richly flavored soup blends sweet potatoes with aromatic ingredients like lime, allspice, cayenne, ginger and parsley for maximum flavor, and the perfect balance of sweet and savory.

INGREDIENTS

• 2 lbs sweet potatoes
• 2 inch piece fresh ginger
• 1 red onion
• 6 cups chicken or vegetable broth
• 1 tablespoon lime juice
• Zest from 1 lime
• 1 tablespoon fresh parsley
• ¼ cup Half & Half
• ¼ teaspoon allspice
• Pinch of cayenne pepper
• Olive oil
• Salt and black pepper
• Fresh parsley to garnish
• Chopped sun-dried tomatoes to garnish

INSTRUCTIONS

1. Chop the sweet potatoes into ½ inch rounds and chop the onion the same way.
2. Peel the ginger but do not chop it.
3. Grill the sweet potatoes, onion, and ginger over a medium heat for 6 minutes per side, and then chop the ginger finely.
4. Add the ginger, potatoes, onion, cayenne and allspice to a saucepan, bring to the boil then simmer for 30 minutes.
5. Let the soup cool for 15 minutes then blend it until it is smooth.
6. Add the half and half, lime juice, parsley, zest, and heat up.
7. Serve garnished with the parsley and sun-dried tomatoes.

Recipe From: amazingsouprecipes.com

Burlap Wrapped Candle Centerpiece

What I great idea I came across today on the internet. You take any candle you like, go to your local craft store and buy some burlap, cut the burlap to the shape of the candles and using a hot glue gun, hot glue each end of the burlap and wait until it dries before placing it on a tray or platter of your choice. As you see here, you can use pinecones, acorns, dried berries or anything of your choice  to be creative.




Idea From: newhousetohome.blogspot.com

Cannoli Cake

One of my daughters favorites is Cannoli's . So for her birthday I tried too come up with a cannoli filling to put into another one of her favorites, chocolate cake. It was the perfect combination. Give it a try I am sure it will become one of your favorites also. Enjoy!!!


Ingredients:

Chocolate Cake:

1 box devils food cake mix
3 eggs
1/2 cup vegetable oil
3/4 cup buttermilk
3/4 cup sour cream
1 teaspoon vanilla extract

Cannoli Filling:

2 cups Ricotta cheese
1/3 cup powdered sugar
1 teaspoon vanilla
1 cup whipped cream ( I used 1 cup heavy whipping cream and beat until stiff peaks form)
3/4 cup of mini semi sweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees
2. Spray 2 ( 9 inch round) pans with cooking spray
3. In a large mixing bowl or stand mixer combine eggs, oil, buttermilk, sour cream and vanilla, and beat until just combined.
4. Sift cake mix, then add to other ingredients in mixing bowl and beat only until combined.


For the Cannoli Filling:

1. Combine the ricotta cheese, powdered sugar, and vanilla. Beat for about 4 minutes until smooth, fold in the 1 cup of whipped already (whipped  cream), and then fold in mini chocolate chips. Place in a bowl and cover, refrigerate overnight or at least 6 hours.

Assemble Cake:

On a platter place one cake, fill with half the cannoli filling, place the other cake on top of the filling then top with remaining cannoli filling. If you want sprinkle some more mini chocolate chips on top. Refrigerate until 1/2 hour before serving. So Good!!!Enjoy..

Raspberry Chocolate Cupcakes

If you are a Raspberry and Chocolate lover, these cupcakes are for you, and they look so beautiful on a platter. The cake is so moist and the frosting so delicious. I love to try cupcake recipes anytime I find them. And I think this one is a keeper. I made for my daughter Alexa's birthday because she loves her raspberries.

Ingredients:

1 Box Devil’s Food Cake Mix

3 eggs

½ C. oil

¾ C. buttermilk

½ C. sour cream

2 tsp. vanilla extract

1 1/3 C. fresh raspberries

Directions:

Raspberry Buttercream:

1.2 oz. pkg. of freeze dried raspberries (I get mine from Trader Joe's)

1 C. butter, softened

4-5 C. powdered sugar

1 Tbsp. milk, if needed

1. Preheat your oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, use a whisk to combine eggs, oil, buttermilk, sour cream and vanilla extract.

4. Add cake mix and stir until smooth.

5. Fold in raspberries. (If your raspberries are big, roughly chop them before adding them to your batter.)

6. Fill cupcake liners ¾ full and bake for 15-20 minutes or until an inserted knife comes out clean.

7. Raspberry Prep: Place your freeze dried raspberries in a food processor and pulverize them. When you take them out, you will still see the seeds. Use a fine sifter to sift out the seeds, them throw them away. Keep what went through the sifter for the buttercream.

8. Buttercream: Beat butter for 2 minutes. Scrap down the sides of the bowl, add your pulverized freeze dried raspberries and beat again. Slowly add powdered sugar until you reach your desired consistency. Add milk if the buttercream becomes too stiff.

9. Decorate with fresh raspberries.




This recipe from: yourcupofcake

French Onion Chicken Sandwiches

Ingredients:

2 pounds of boneless, skinless chicken breasts, sliced crosswise to 1 inch thickness
1 Tablespoon Extra Virgin Olive Oil
1 Large white onion, thinly sliced
1 Tablespoon granulated sugar
4 Slices Swiss Cheese
Nonstick Cooking Spray
4 Hamburger Buns
2 Cups of Baby Spinach

Directions:

1. In a large skillet over medium high heat, add the oil, onions and granulated sugar and cook for 25 minutes until deeply caramelized, stirring constantly. This can be done up to 3 days in advance. Re warm onions in the microwave or in a small pan on the grill.
2. Preheat grill for direct grilling over medium high heat. Spray chicken with non stick cooking spray, and place on a hot grill rack, cover and cook 10 minutes or until no longer pink, turning once.
3. Place cheese slices on chicken pieces. Cover and cook around 1-2 minutes until cheese is melted and golden brown.
4. Build your sandwich by starting with chicken, then the spinach, then the onions. Enjoy!!!

This recipe comes from: www.foxeslovelemons.com

Three Ingredient Nutella Brownies

                                         

We are defiantly a Nutella loving family. I came across this recipe, first of all couldn't believe it is only 3 ingredients, then made them and loved them. Thumbs up for this one!!!!

• 10 oz Nutella
• 2 eggs
• 10 oz flour

Optional toppings – peanuts, hazelnuts, almonds…

Method

1. Preheat oven o 350F
2. Mix the ingredients well in a bowl.
3. Transfer to a muffin tray.
4. Add your favorite toppings.
5. Bake for about half an hour.

From instructables.com

Buffalo Chicken Dip

Well all I have to say is yumm to this dip. My family loves wings, or anything with hot sauce, and this recipe is a winner. I made this for my daughter Alexa's Birthday party yesterday and everyone loved it. Give it a try, I promise it will soon be a family favorite for all of you. Enjoy!!!



Ingredients:

1 pound of chicken breast
1 1/2- 2 cups your favorite hot sauce ( I used 1 1/2 cups but if you like it hotter add 2 cups)
1  ( 8 ounce) package softened cream cheese
1 cup ranch dressing
Tortilla and or Celery sticks ( for dipping)

Directions:

1. Place chicken breast in pot of water and poach for 10-15 minutes or until no longer pink
2. With 2 forks shred the chicken into small pieces
3. In a small bowl combine the shredded chicken and hot sauce
4. In a baking dish ( I used a 9x9) place the cream cheese and spread all over the bottom of dish
5. Drizzle 1/2 cup of ranch dressing
6. Sprinkle 1/2 cup cheese
7. Then add the chicken
8. Top with the other 1 1/2 cups of cheese
9. Bake in a 350 degree oven for 20-30 minutes or until cheese bubbly and slightly brown

Bacon Beer Cheese Soup with Chicken

I found this recipe and couldn't resist trying it. Well it was so worth it, delicious!!!!Perfect time of the  year to start making soups!! 

Bacon Beer Cheese Soup with Chicken

serves 6-8 

6 slices thick cut bacon

1 pound boneless skinless chicken breast

¼ cup butter

¼ cup flour

2 teaspoons garlic powder

2 teaspoons ground chile de arbol (or cayenne pepper; to taste)

1 teaspoon smoked paprika

1 teaspoon kosher salt

1 teaspoon pepper

1 cup beer, Belgian style wheat beer (Blue Moon)

1 cup chicken broth

2 cups half and half

8 ounces mild cheddar cheese, shredded 

1 teaspoon Worcestershire sauce

chives

croutons

Warm an 8 cup pot over high heat.  Using clean scissors; cut bacon into pot.  Cook bacon until lightly crisp, stirring occasionally.

Meanwhile, cut chicken into bite size pieces. 

Remove bacon from pan and place on a plate.  Add chicken into bacon grease to cook.  Stir occasionally until chicken is cooked through.  Remove chicken onto plate with bacon.

Cut butter into 1 tablespoon pieces and add to pan drippings.  Whisk in flour and spices.   Add beer, broth and half & half.  Whisk to combine and bring to a bubble.  Add cheese whisk to combine, stir until you have a smooth mixture.  Add Worcestershire sauce, chicken and bacon.  Stir to combine.

Allow to simmer until ready to serve, stirring occasionally. 

Garnish with chives and croutons.  Enjoy!

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

Recipe developed by Donna Elick - The Slow Roasted Italian 

Easy Garlic Brown Sugar Chicken

This chicken recipe has to be one of the easiest and best recipes I have made. It is perfect for a quick dinner for during the week to get on the table.


Ingredients:

4 boneless, skinless chicken breasts
4 garlic cloves, finely minced
4 Tablespoons brown sugar
1 Tablespoon Olive Oil
Additional herbs and spices if you desire
Directions:

1. Preheat oven to 450 degrees, Line a baking dish or cookie sheet with aluminum foil and spray with cooking spray
2. In a small sauté pan place the oil in pan and lightly sauté the garlic until tender
3. Remove from heat and add in the brown sugar ( it will be pasty) and additional herbs and spices that you desire
4. Place chickens breasts into prepared pan and cover with the brown sugar/garlic mixture
5. Add salt and pepper to taste
6. Bake uncovered 15-30 minutes until juices run clear, this depends on the thickness of the chicken


Recipe from:  http://www.food.com/recipe/easy-garlic-chicken-5478

Snickerdoodle Muddy Mix

Who doesn't love a Snickerdoodle cookie? Well I sure do, then after I made these, they are now my favorite next to the real thing. These are ah-mazing!!!!!So easy to make and great to snack when your on the go, in your child's lunch, or just sitting watching tv. Try them you will love it!!


Ingredients:

6 cups of rice chex cereal
1 3/4 cups white chocolate chips plus 1 Tablespoon shortening add in for smooth melting
3/4 cup powdered sugar
1/4 cup granulated sugar
2 teaspoons cinnamon

Directions:

1. Place the chex mix in a large mixing bowl with lid or large zip tight bag and set aside
2. Melt chocolate chips/shortening in a microwave bowl for around 1 minute or until smooth
3. In a medium bowl whisk together the powdered sugar, granulated sugar and cinnamon.
4. After the chocolate is melted fold into the chex mix and stir until completely coated.
5. Add the sugar mixture to the chex mixture and shake away until the cereal is all coated.
6. Place on a cookie sheet for about 1/2 hour then place in an airtight container. Enjoy!!!!






adapted by: yourcupofcake

Mini Stockings for a place setting

What a great idea. Go to your local Dollar Store to find mini stockings, and use them as a place setting for your Christmas table. You can even place names on them, or give everyone a scratch off inside the stocking. I love this!!!

Tomato Bacon Cups

This recipe I had found on Taste of Home's website. They are so delicious and are great for any party or for the upcoming football season as your watching the games!!!!

Ingredients

• 1 small tomato, finely chopped
• 1/2 cup mayonnaise
• 1/2 cup real bacon bits
• 1/2 cup shredded Swiss cheese
• 1 small onion, finely chopped
• 1 teaspoon dried basil
• 1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits

Directions

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup.
• Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Originally published as Tomato Bacon Cups in Simple & Delicious May/June 2006, p30

Vegetable Minestrone Soup

Ingredients

• 2 cans (14-1/2 ounces each) beef broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) Italian-style stewed tomatoes
• 1 large onion, chopped
• 1 medium zucchini, thinly sliced
• 1 medium carrot, shredded
• 3/4 cup tomato juice
• 1 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 cup frozen cut green beans, thawed
• 1/2 cup frozen chopped spinach, thawed
• 1/2 cup small shell pasta
• 1/2 cup shredded Parmesan cheese

Directions

• In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender.
• Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese. Yield: 8 servings (2-1/2 quarts).

Originally published as Vegetable Minestrone in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p11