Sunday, December 12, 2010

Delicious Pumpkin Bread

In a large bowl combine:
1 large can pumkin
1 1/2 tsp cinnamon
1 1/2 tsp baking soda
1 tsp ginger
1 1/2 tsp cloves
1 1/2 tsp salt

Mix well!

Then add:
5 eggs
3 1/2 C sugar
2 C oil
4 1/2 C flour
1 1/2 C chopped walnuts (optional)
3 C chocolate chips

This recipe fills 10 mini baking tins so it makes a ton!  Bake at 350 degrees for 1 hour.

Thursday, December 9, 2010

Brownie Covered Oreos

I found this recipe over at the Picky Pallet. I think it would be a great neighbor gift.

1 Brownie mix (or use your own brownie recipe)

1 package Oreos, I used the Holiday ones

White chocolate, melted for drizzle, or Wilton White frosting pen works great

White nonpariels Sprinkles

1. Preheat oven to 350 degrees F. Prepare brownie batter according to package directions. Leave in mixing bowl. Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray. Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long). As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan :)

2. Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT! Enjoy :)

Makes entire package of Oreos

**Some are having a hard time getting theirs to look just like mine, so here is the exact muffin pan I used. Apparently all muffin pans are shaped different!!

Tex Mex Turkey Chili

1 1/2 pounds cooked turkey breast, chopped or shredded
44 ounce can pork and beans
14 ounce can diced tomatoes
1 1/2 cups chopped bell peppers, any variety
1/2 medium onion, chopped
2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
hot sauce, to taste
shredded cheese, optional, for garnish
sour cream, optional, for garnish

Place all ingredients except hot sauce and garnishes into slow cooker. Cook on low for 6-8 hours. Add hot sauce to taste. Serve with optional

Blackened Chicken Salad


I know it's not the right season.

Blackened Chicken

* 4 boneless skinless chicken breasts
* 2 Tablespoons blackening seasoning
* 5 - 6 c. Romaine lettuce, chopped
* 1 cup diced watermelon, peaches or blueberries (any combination will work)


Preheat grill. Pour seasoning in a gallon size zip top bag. Dry chicken breasts and place 2 at a time in the zip top bag. Zip the bag shut and shake until chicken is evenly coated with seasoning. Place chicken on preheated grill and cook until chicken is no longer pink. Remove from grill and slice. Serve over lettuce and fruit. Drizzle with Sweet Cilantro Lime Dressing.

Sweet Cilantro Dressing

* ¼ c. cilantro
* ½ c. light mayo
* ¼ c. honey
* ¼ c. cream
* 1 T. freshly squeezed lime juice


Blend all ingredients together in a blender until nicely pureed. Serve over blackened chicken salad.

Chocolate covered pretzels


1 cup semisweet chocolate chips
(you can substitute white chips also)
10 eight inch pretzel rods (check Aldi's, Walmart or Target)
Assorted sprinkles
Waxed paper

Melt 3/4 c. chocolate chips in microwave on medium power until melted.
(or you can melt all the chocolate chips in a double boiler)
Then add the remaining 1/4 c. of chocolate chips and stir well.

Fold a piece of wax paper in half, open it up, and pour the sprinkles down the crease.
Dip and spoon chocolate on half of each pretzel rod, and then gently roll/press the chocolate
covered part in the sprinkles. Place on another piece of waxed paper to set, and chill for
about 15 minutes in the refrigerator.

After the chocolate and sprinkles have set, place in large cellophane bags (Hobby Lobby has them in the cake decorating section~make sure you buy the extra long bags so the pretzels will fit) and tie with ribbon and tag made from scrapbook paper. (I get my red and white striped ribbon from Walmart)

Cranberry Salsa

This sounded really good to me. I'm going to make it soon if I can just figure out what some of the ingredients are. I'll let you know how it goes.

Chop these ingredients and toss them together in a bowl.

2 stalks celery

2 stalks bok choy

7 baby carrots

1 large anaheim pepper

1 cup fresh cranberries

1 red onion

2 tablespoons cilantro

Add a can of whole cranberry sauce.

And a can of stewed tomatoes (forgot the picture, but you know what it looks like).

Then add the vinegars. I couldn’t find the ones I had used originally with this recipe, but it’s easy to substitute with any vinegars you choose.

4 tablespoons roasted garlic vinegar (originally hoty pepper vinegar)

2 tablespoons raspberry blush vinegar (originally cranberry spice vinegar)

Mix together.

Divide in half and pulse each half in blender a few times.

Chill and serve with tortilla chips.