Andes Mint Grinch Cookies

Andes Mint Grinch Cookies

I found these on Pinterest and couldn't resist. When I realized I was eating all of the Andes before I had even made the cookies, it was a must do today. This is a simple but delicious cookie recipe, and mine turned out just like the picture! They are definitely best with a mug of hot chocolate. Since the recipe makes almost 4 dozen, I gave a dozen to a couple neighbors with this little gift tag. I can't wait to share this new tradition with my little family (I think I'll be making more on Saturday).

Ingredients

2 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (at room temperature)
1 1/2 cup sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes mints (chopped or broken apart)

Directions
Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. Unwrap the Andes Mints and chop/break up. (I used my potato masher, I ended up with some Andes crumbs, but they were awesome in the cookies!)

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints. 

Put in the refrigerator until the dough is cool.

Roll rounded teaspoonfuls of dough into balls.  To make them more rounded when they come out, flatten the balls as you place them onto ungreased cookie sheets. (I still used my silicone baking sheets)
Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool. 

Zesty Slow Cooker BBQ Chicken

                                         The Holdaways made this for us and it is DELICIOUS:)

From: Six Sisters' Stuff

Ingredients

6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbecue sauce (I used Famous Dave's Zesty BBQ sauce)We used "Sweet Baby Rays"

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

Directions

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Shred Chicken and place on buns or rolls.We used hamburger buns

Wingers Sticky Finger Copycat Recipe

Six Sisters' Stuff

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

 Prepare the chicken strips as directed on the back of the package.

Sauce:
 Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.

Serves 2-3 people.

*We made this and put it in a salad. It is great!

Chicken Enchiladas

Found this recipe in the MORMON COOKBOOK by Julie Badger Jensen

2 cups chopped cooked chicken
1 cup sour cream
1 (7oz) can chopped green chilies
1 cup chopped onions(We use white onions)
2 tablespoons butter
1/2 teaspoon salt
4 cups shredded Monterey Jack Cheese(We use Pepper Jack Cheese and LOVE it)
10 flour tortillas
1 (15oz) can mild enchilada sauce(We buy a 19 oz can of this)
Green onions to garnish, chopped

Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden.  Add onion, salt, and 2 cups cheese to chicken moisture. ( I add a little more). Dip tortillas in enchilada sauce to soften. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in 2 greased 9X13 pans(5 enchiladas per pan). Cover with remaining shredded cheese(I put the remaining pepper jack cheese and the take some shredded chedder cheese and put that as well on top until i feel satisfied. ( i love cheese.. ) Garnish the top with the chopped green onions and then bake uncovered at 350 for 20 to 30 minutes.

We usually make this when we have someone come over, or we sign up to take someone a meal since it makes ten enchiladas! But this is our new favorite recipe :) (Warning: Will cause pregnant women heartburn.. lol. But it is worth it:))

Salsa Chicken Rice Casserole

I had one of those dinner nights where you want "real" food...but you want it to be quick and easy and made from what you already have in the panty. I had some chicken breasts that needed to be cooked - so I cooked 'em up and shredded them (using my KitchenAid). And then I was stuck. Thank goodness for the internet! Here's what I ended up making, it was pretty good meal and met all my requirements: quick, easy and made from what I already had in my pantry/fridge.

Salsa Chicken Rice Casserole

Ingredients

• 1 1/3 cups white rice (uncooked)
• 2 2/3 cups water
• 4 skinless boneless chicken breasts (halves) *I used breast fillets, about 9 of them (they are thin)
• 2 cups shredded monterey jack cheese 
• 2 cups shredded cheddar cheese *I only used the 2 1/2 cups of Monterey Jack cheese I had on hand
• 1 can cream of chicken soup (condensed)
• 1 can cream of mushroom soup (condensed) *I only had a garlic seasoned one, tasted great! 
• 1 onion (chopped) *We don't do onions, plus, there are some in the salsa
• 1 1/2 cups salsa (mild)

Directions (how I made my version)

1. Cook rice in rice cooker.
2. Meanwhile, place chicken into a large pot, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. Place in KitchenAid and shred! 
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 35 minutes, or until bubbly.

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta

recipe taken from Chef in Training

Talk about a DELICIOUS pasta dish. We absolutely loved this recipe. Will definitely be added to our dinner rotation! 

Ingredients:

• 10-12 oz. penne or ziti pasta *I used rigatoni, leftover from our Italian Pasta Beef Bake night.
• 2 cups heavy cream
• 1 (8 oz) block cream cheese
• 1/2 tsp. onion powder more or less to taste
• 1/2 tsp. garlic salt more or less to taste
• 1 1/2 cup shredded swiss cheese separated
• 2 chicken breasts cooked and cut into strips *Somehow I forgot about cooking chicken, so used some frozen grilled strips I had in the freezer - we ended up just pulling the chicken out in the end - will definitely cook my own chicken next time! 
• 3/4 cup bacon cooked and chopped *I used already cooked bacon (also from refrigerated section at the store) - a real time saver! 
• 3/4 cup diced ham *Who knew that you could buy alread cooked and diced ham in the refrigerated section?! Brilliant! 
• bread crumbs *I used Italian seasoned bread crumbs, yum!

Directions:

1. Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
2. Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
3. In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with 1/2 cup cheese and bread crumbs.
4. Bake at 350 degrees F for 15 minutes or until heated through.

Pumpkin French Toast Bake

Pumpkin French Toast Bake

    recipe taken from: Six Sisters Stuff

Ingredients:

1/2 loaf of French bread cut into 1 inch bread cubes (or about 4 cups crusty bread cut into bite-size pieces) *I used an entire small loaf of french bread, and would have like to have had more, there seemed to be far more gooey than bread! 
8 large eggs *I only had 7, tasted just fine.
1 cup milk
1 tsp vanilla
2 tsp pumpkin pie spice
2 tbsp maple syrup
1 tbsp brown sugar
3/4 c pumpkin puree
3-4 tbsp brown sugar for topping
nuts like pecan or walnuts (optional) *I didn't have nuts on hand (unless you count chocolate covered almonds), but I think the crunch would really complement these.

Directions:

1. Preheat oven to 350 degrees (unless you're preparing it the night before).
2. Spray a 9x13 baking dish with cooking spray and place bread cubes in dish (dish should be almost full)
3. In a large bowl, whisk together eggs, milk, vanilla, syrup, 1 tbsp brown sugar, and pumpkin until well combined. 
4. Pour over bread mixture and mix well (large spoon or hands!)
5. Cover with plastic wrap or lid if you're going to refrigerate it overnight, or just pop it in the oven!
6. Bake for 35-45 minutes or until golden brown and no longer wet. *I baked mine for 50 minutes and it was still wet in the middle, we ate around the edges (yum!), but next time I'll add more bread or bake longer.
7. Serve with warm syrup! Yum! 

Semi-Homemade Oreo Cookies

Sometimes you just have to indulge in some no-so-low calorie cookies. And if you're going to indulge, these are perfect!!! They do take a bit of time in the making, and even more time if you have little helping hands (my 2 year old) - but they are worth it! I first found a recipe for these in one of my Mom's cookbooks - and rather than guess at my measurements, I found a similar one online at Mommy's Kitchen..

Semi-Homemade Oreo Cookies

Ingredients for Chocolate Cookies*:

• 2 boxes of Devil's Food cake mix
• 4 eggs
• 2/3 c of oil 

*These are the measurements for a double batch of cookies, this way you'll use all your filling!

Ingredients for Cream Cheese Filling:

• 1 8oz pckg of cream cheese (buy the good stuff, Philadelphia) - softened
• 3-4 c of powdered sugar (I just add the sugar in until I get the consistency I like)
• 1 tsp of vanilla extract
• 1 cube of butter (1/2 c) - softened (not melted!!!)

Directions for Cookies:

• Preheat oven to 350 degrees.
• Mix the cookie batter using a wooden spoon and bowl - trust me on this, the batter will be so so thick, and you'll need your mixer for the filling! 
• Roll cookie batter into 1 inch balls and place on a greased cookie sheet (this recipe will make 3 1/2 cookie sheets full). 
• I had never done this before, but Mommy's Kitchen suggested flattening the cookies before baking using the bottom of a cup. Brilliant! My cookies were almost all the same size and width, and nice and flat for cookie sandwiches. Check out her photos for clarification.
• Bake for 8 minutes, and let cool until warm on the cookie sheet. Move to cooling rack.

Directions for Filling:

• Mix all ingredients in a mixer - I add the sugar about a cup at a time.

Assembly:

• Spread filling onto one cookie (to your liking) and top with a cookie of similar size. Mommy's Kitchen suggested using a pastry bag and 1/2 inch tip or a zip lock bag. I had both on hand, but a butter knife suits me just fine.

Baked Chicken Fajitas

http://www.sixsistersstuff.com/2012/01/baked-chicken-fajitas-recipe.html

Baked Chicken Fajitas Recipe:

(Recipe from Eatin' on the Cheap)

(Serves 4-6)
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warmed tortillas and enjoy!

Josh and I didnt have any chili powder, but it tasted just fine without it:) Oh and we put ranch and parmesan cheese with it too to add a little more to it:) 

Mexican Salad (from Mom)

Ingredients:

1 Pkg mixed cabbage greens

romaine lettuce

pico de gallo

Fresh salsa

fresh mango

lime juice

avocado

frozen corn

Popcorn Chicken (optional)

 

I made this again for the ward party the other night.  this time I didn't add the chicken since we were having BBQ pork. It was great veggie style too!! I have tweaked it several times now...and now add fresh mango which is really good and refreshing. I buy the package of mixed cabbage with red and and green.

 

Directions:

Mix cabbage and lettuce. I just rinse off frozen corn and add to salad.

Dice Mango and mix with fresh salsa before adding to salad (I ad a bit of sugar to mine  )

Add pico de gallo. toss salad.

Chop avocado in big chunks and toss with lime juice, toss into salad.

Add extra lime juice and pico de gallo to taste

 

I think it would be great sometime maybe in the winter months....with black beans when you maybe don't want chicken but want something heavier.

Spaghetti and Homemade Meatballs

Serious craving for spaghetti and meatballs today - however, no frozen meatballs on hand, no desire to venture out to the store! It was then I realized I had some ground sirloin just sitting in my fridge waiting to be made into meatballs!  After some quick searches online, I settled on a recipe and went with it. Super easy, super fast, super amazingly delicious. No more frozen meatballs for this girl!

Basic Ingredients:

• spaghetti noodles (no homemade noodles until I get that cool thing-a-ma-jiggy that attaches to my KitchenAid)
• spaghetti sauce (I have made my own, but jars are far too convenient, cheap, and good)

Meatballs:

• 1 1/4 ground beef (I had ground sirloin, 80/20)
• 1/2 c Italian style bread crumbs 
• a few teaspoons Worcestershire sauce (I just shook the bottle until I felt satisfied)
• salt/pepper
• 2 tsp garlic powder (original recipe called for minced garlic, I was too lazy)
• 1 egg, beaten
• 1/4 c grated Parmesan cheese

Directions:

• Preheat oven to 425 degrees. Put large pot of water on to boil.
• Mix bread crumbs, Worcestershire sauce, garlic powder, egg, and cheese in a medium sized bowl.
• Add meat, then salt and pepper to taste (well, maybe not taste but smell? feel?). Mix well (use your hands!)
• Roll meat mixture into 1 1/2 inch balls and place on a nonstick cookie sheet (or lightly grease your cookie sheet with EVOO). Place in oven and cook for 10-12 minutes, or until ever so slightly pink in the center.
• When water comes to a boil, add salt and noodles. Boil until al dente (7-10 minutes, I put my noodles in just as I put the meatballs in the oven). Drain noodles.
• In a large skillet, warm up spaghetti sauce on medium heat. I added my meatballs when they were only slightly pink in the middle to let them finish cooking in the sauce. (5 minutes)
• Serve with extra grated cheese, a yummy green salad, and garlic bread.

Slightly adapted from: the Food Network

Baked Creamy Chicken Taquitos

I found this recipe while reading my blog list a couple days ago. 

It sounded so yummy, and seeing as how I had all the ingredients on hand, it was a must try! 

Thanks to the Six Sisters' Stuff for sharing yet another amazing recipe. My alterations are in orange.

Baked Creamy Chicken Taquitos

Ingredients:

1/2 c (4oz) cream cheese

1/3 c green salsa

1 tbsp lime juice *I only had lemon juice on hand

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

1 tsp dried cilantro

2 tbsp sliced green onions *No green onions, but found the recipe delicious without them!

2 c shredded cooked chicken

1 c grated pepperjack cheese *I used Monterey Jack cheese, Aaron isn't big on too spicy things

About 20 (6 in) flour tortillas *Only had 10 inch tortillas on hand (I keep them frozen), made 9 taquitos

salt

cooking spray

Directions:

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice*, cumin, chili powder, onion powder and garlic powder. Stir to combine.
3. Add cilantro and green onions*. Add chicken and Pepperjack cheese* and combine well.
4. Place 2-3 tbsp (because I used larger tortillas I added more than this) of chicken mixture on lower third of tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
5. Lay filled taquitos on the baking sheet, making sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
6. Place pan in oven and bake for 15-20 minutes or until crisp and the edges turn golden brown.
7. Dip in your choice of goodness: "salsa ranch" (equal parts of ranch dressing and salsa),  Cilantro Ranch Dressing, guacamole, sour cream or salsa! We dipped ours in Salsa Ranch - not sure why I haven't thought of that before. It was amazing. Perfect flavors and very filling. Leftovers aren't too bad either! (I used the oven)

Corn Bread

1 cup Butter
1 cup Sugar
2 eggs
1 cup Corn Meal
1 1/2 cup Milk

Mix these together. Alternate Milk and Corn Meal. Then add the following ingredients.

1 1/2 cup Flour
2 tsp Baking Powder
1/2 tsp Salt

Bake at 375 for 45 minutes

Moody Recipe for homemade Corn Bread.

Cafe Rio Ranch Dressing

http://www.favfamilyrecipes.com

Ingredients:

• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro
• 1 clove garlic
• juice of 1 lime( we just squirt some lime juice in it)
• 1 jalapeno ( Josh and I dont add jalapeno)

Just put all the ingredients into the blender and there you have it:) 

*Warning: This is really not the healthiest dressing that is for sure. But it does taste great:) We havent found a good sweet pork recipe yet tho to go with it, so let us know if you do! 

Asparagus Quiche

Asparagus, Spinach, & Feta Quiche Recipe | Vegetarian Quiche | Two Peas & Their Pod

So there is the link where we found the original recipe :) Josh and I did it a little different just cuz we didnt have all the ingredients.

We did not have any spinach at the time.. So we just used asparagus and we didnt squeeze the juices out and we actually really were glad we didnt. And no Feta Cheese during pregnancy so we used more Moz. Cheese and actually added a little sour cream. We then instead of the pie crust.. I layed down crescent rolls(The dough you get at the store) and we added some spices we thought might be good with it. ha. So we really winged it.. BUT it was GREAT!

ingredients:

1/2 tablespoon olive oil
8 asparagus spears, ends removed and cut into 1-inch pieces
4 cups fresh baby spinach
5 large eggs
1 cup milk
3/4 cup crumbled feta cheese
1/4 cup shredded mozzarella cheese
Salt and pepper, to taste
4 green onions, chopped
1 9-inch pie crust

directions:

1. Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and stick in freezer while you prepare the other quiche ingredients.

2. In a large skillet, heat olive oil over medium heat. Add the asparagus spears, and spinach. Cook until asparagus spears are slightly tender and spinach is wilted. Transfer spinach to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Set aside.

3. In a large bowl, whisk together eggs and milk. Stir in the feta and mozzarella cheese. Season with salt and pepper, to taste.

4. Remove pie crust from the freezer. Place asparagus pieces, spinach, and green onions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust.

5. Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.

Italian Pasta & Beef Bake

So this is one of Josh's Mom's Recipes that I love because the noodles end up being kinda chewy. Oh I love it:)

Ingredients:
2 cups uncooked noodles
1/2 lb lean ground beef- browned
1 Bottle of Tomato Sauce.(we used a Ragu tomato sauce with mushrooms in it)
Mushrooms(we dont add more since there are some in the sauce we use)
1 tsp basil leaves
1 tsp oregano
Salt (use your own judgement on how much.. she never said how much. lol)

Mix all together and put grated cheese on the top.
Bake at 350 for 40 minutes.

Homemade Cool Whip

Josh prefers this to cool whip. I think I still love Cool Whip a little more.. but this could save money if you randomly have Heavy Whipping Cream in the house. Ha. Which has happened to us oddly enough.. So here you go.

Ingredients:
1 cup Heavy Cream
1/3 cup Pd Sugar
1/2 tsp Vanilla

Beat all together until soft peaks form.

Yummy Orange Chicken

So this recipe is one that Josh and I got from Becky Holdaways' Mom. Oh my. It is wonderful. :) This has been our new favorite dinner. We have had it at least once a week since we have been here:)

Ingredients:
-6 to 7 Skinless boneless chicken breast cut into your bite size chunks(for the two of us, we use about 4) *Oh and another tip.. we have found that if we buy fresh chicken vs your freezer chicken, it tastes a lot better
-Garlic Salt
-2 to 3 eggs(may need more depending on how much chicken you are making)
-Cornstarch

Directions:
-Dip chicken in cornstarch seasoned with garlic salt.
-Then dip the chicken into beaten eggs.
-Fry in oil until chicken is brown on both sides.(It is just a slight golden brown when we take it out of the oil)
-Put chicken in baking pan
-Pour sauce over chicken

*Tip: Josh and I usually do this together just to speed up the process. We cut up the chicken then have two bowls. One for the cornstarch and one for the eggs. Roll the chicken around in the cornstarch til its covered then put it into the eggs. Take chicken piece out of the eggs and fry it in the hot oil. Like Scones:) kinda.. lol.

Sauce: (For Josh and I, we double the sauce ingredients.. And when serving four.. we triple it)
3/4 cup Sugar
1/2 cup Vinegar
1/4 cup Orange Juice
1 Tablespoon Ketchup
1 tsp Soy Sauce
1/2 tsp Salt

Mix together and pour over chicken
Bake at 350 for 45 minutes (uncovered)

Serve over Rice.

*Ha another funny tip, keep the fan blowing above your stove.. Helps with the smell of frying. Jordan may comment on how it smells like Fish and Chips.. haha. Its worth it though!! Josh and I just open windows and let fans blow in fresh air:)

French Dip Sandwiches

Definitely one of my quick and easy go to recipes...and my take on French Dip Sandwiches...

French Dip Sandwiches

makes 4 servings

Ingredients:

• French bread loaf or hoagie rolls
• 3/4 lb seasoned roast beef (I love Boars Head roast beef from the deli or Sunday dinner leftovers) 
• Swiss cheese or Provolone cheese (optional)
• Mayonnaise or Butter (your choice)
• Lawry's Au Jus Mix (yep, you could make your own or use leftover broth from a roast - but I'm never that on top of things!)

Directions:

1. Make your Au jus following the directions on the Lawry's package. I have used no name brands, but always come back to Lawry's - it really does have the best taste.
2. Slice your bread into halves. Spread mayo or butter on one half of each sandwich. (If your meat is already warm, go ahead and mayo/butter both sides and broil until golden brown)
3. Layer meat (as much as you'd like) on the half with no mayo or butter.
4. Place open sandwiches on ungreased cookie sheet. Broil on low until meat is warmed through (my meat always comes from the fridge) and the mayo/buttered half is lightly brown.
5. Add cheese slices on top of meat, broil until cheese melts. Remove mayo/buttered half once golden brown.
6. Remove sandwiches from oven and assemble.
7. Plate with a small bowl of au jus. Dip and enjoy! 

*I also recently tried this method, equally as good:

1. Make your Au jus broth as described above.
2. Slice your bread into halves and mayo/butter both sides. 
3. Broil on low until bubbling and golden brown (or broil on high if you're in a rush and can watch your oven).
4. Using tongs, dip your roast beef into the hot Au jus broth and place on bread.
5. Add sliced cheese to the top. Return sandwiches to the oven and broil until cheese has melted.
6. Plate and serve with a small bowl of Au jus for dipping!

Blueberry Orange Muffins

While reading through one of my many parenting magazines and found a recipe for blueberry orange muffins that sounded scrumptious --- but when I actually went to make them, I couldn't find the recipe! So here is the replacement recipe, and it's a good one. I followed the advice of some folks and added vanilla and 1/4 c more orange juice. Delicious! 

• Ingredients:
• 1 cup quick rolled oats
• 1 1/4 cup orange juice
• 1 teaspoon grated orange zest
• 1 cup vegetable oil
• 3 eggs, beaten
• 3 cups all-purpose flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3 cups fresh blueberries
• 1/2 tsp vanilla
• 
  
• Topping:
• 1/2 cup finely chopped nuts
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• 
  

Directions:

Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for about 15 to 18 minutes, or until lightly browned.

Via Blueberry Orange Muffins

Banana Crumb Muffins

We had some overripe bananas that were just screamin' to be used for something delicious. I've been wanting to make banana muffins for quite some time...these were scrumptious! And super quick and easy (I even made them with Olivia!). They are definitely best warm.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.               
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.               

Bisquick Pumpkin Pancakes

These are delicious, not too pumpkin-ee and not too thick and SUPER quick to make. I think we'll be eating these year round! 

Ingredients

2 cups Bisquick
2 large eggs
1 1/4 c milk
1/2 c pumpkin (I like to add a little more pumpkin than this)
2 Tbs. sugar

Spices: (I don't measure these out, it's your basic pumpkin pie blend. Definitely use whole nutmeg or a nutmeg grinder --- makes the taste that much better.)

cinnamon (about 1/2 tsp)
nutmeg (several grinds)
ginger (about 1/4 tsp)
ground cloves (about 1/4 tsp)

Directions

Set your griddle to 375 degrees. Mix ingredients in a large bowl - don't over mix! Let the batter rest for a few minutes (the original recipe says 10 minutes, however, you don't have to let them rest that long). Turn griddle down to 350 degrees (best to start the griddle hot, not sure why, but it works!). Spoon batter onto griddle, when the side is golden brown - flip. Let cook for another 1-3 minutes until cooked through. Enjoy with butter, syrup and a perhaps some more cinnamon and nutmeg! :)

Bisquick Banana Pancakes

These have got to be one of Jordan's and my favorites. Not to heavy...not too banana-y, just the perfect blend of deliciousness. We've had them at least 4 times in the last month. Also - we found that you can use overripe bananas that you've stuck in the freezer! Just peel, defrost on a plate for a few minutes - and voila!

Ingredients
2 ripe bananas
1 1/2 C Bisquick
1 egg
1/2 C milk
1/2 tsp cinnamon
nutmeg
1/4 tsp vanilla
Directions

With a fork mash bananas leaving some lumps. Add in Bisquick and egg stir until just blended. Add in milk, cinnamon, vanilla & a pinch a nutmeg. Stir until blended there will be lumps from the banana.

Makes 12 pancakes.

Crockpot White Chicken Chili

We have been craving chili...and this one sounded too delicious to pass up. Let me just say, when we walked in the door after church the smell was ridiculously tantalizing. So much so that we almost thought about leaving the apartment while it finished cooking just to resist the urge to eat it early (it had an hour to go). During that last hour I managed to keep busy by putting Livi down for a nap and then preparing some tortilla chips and guacamole to go along with dinner. YUM!!! 

Crockpot White Chicken Chili

 Ingredients:

3 chicken breasts (raw or cooked), cut into bite-sized pieces *I only used 2 large
1 onion, diced *I omitted the onion - didn't have any on hand, hubby not a fan
2 cloves garlic, minced
2 cans white beans, drained
1 regular can pink beans (pinquitos) *I used kidney beans (what I had available)
1 large can diced green chiles *Hubby not a spicy fan, so used small can
1 cup frozen corn
2 cups chicken stock
1 jalapeño, minced *Again - omitted for hubby
2 teaspoons ground cumin
1/2 teaspoon chipotle chili powder
salt & pepper, to taste
1/2 cup finely crushed tortilla chips *I didn't have any, so made some! (see recipe below)
2 cups shredded pepper jack cheese

Directions:
Throw all the ingredients, except for the crushed tortilla chips and cheese into your slow cooker. Cook on LOW for 6-8 hours. 

During the last 30 minutes, stir in the crushed tortilla chips and the shredded cheese and heat until the cheese is melted and the chili has thickened. 

Serve with sour cream, cheese, guacamole, whatever you fancy! 

Recipe found here: White Chicken Chili

Homemade Tortilla Chips

Ingredients:

Flour tortillas (or corn)

Olive Oil (I love the can of Pam Spray - Olive Oil)

Salt

Directions:

Lightly coat one side of the tortillas with olive oil.

Stack them in a pile (greased side up). Using a pizza cutter or sharp knife, cut them into eighths.

Lay them in a single layer on a lightly greased baking sheet, greased side up. Sprinkle with salt (I love using coarse salt). 

Bake at 350 degrees for about 7 minutes. Watch them carefully so they don't burn! 

Found recipe at: Homemade Tortilla Chips

And if you're like us and LOVE avocados, we topped our chili with Homemade Guacamole.

Meatball and Spaghetti Soup

Meatball and Spaghetti Soup

Great recipe, I made a few adjustments to save myself a trip to the store. My adjustments are marked with an *. Olivia and I were a big fans --- Aaron, not so much. 

Ingredients: 

For the soup:

• 5 cups low sodium, fat-free chicken broth
• 2 cups water 
• 2 chopped cloves garlic, divided
• 4 tbsp chopped fresh parsley, divided *I didn't have fresh parsley (hardly ever do), used All Spice
• 1/2 onion, chopped, divided *Didn't use an onion, didn't have one - soup doesn't need it
• 3-4 tbsp tomato sauce (I use my quick marinara sauce) *I used canned although hers sounds delicious
• pinch crushed red pepper flakes (optional) *Didn't use (had them, but opted out)
• kosher salt and fresh pepper
• 6 oz dry cut up spaghetti, I used Ronzoni Smart Taste *Be sure to cut it up. Totally spaced and only broke it in half. Adds an extra step once it's in your bowl (to cut up spaghetti to bite size).
• *Dried Basil (used this instead of the fresh basil she uses in her recipe)

For the meatballs: 

*I didn't have ground turkey - but I did have frozen Jennie O Italian Style Meatballs. I cooked them on a skillet for 2-3 minutes and then added them to the soup as directed in recipe. Because I already had to cut my spaghetti in my bowl - I quickly halved the meatballs to make them bite size as well. 

• 16 oz 99% lean ground turkey
• 1 small egg
• 1/4 cup seasoned breadcrumbs
• 1/4 cup grated parmesan cheese
• 1 tbsp fresh chopped basil

Directions:

In a soup pot over medium heat, bring chicken broth, water, 1 clove crushed garlic, 2 tbsp chopped parsley, 1/4 of the chopped onion, tomato sauce, crushed red pepper flakes and fresh black pepper to a boil; simmer about 5 minutes.

Meanwhile, make the meatballs by combining ground turkey, parmesan cheese, egg, remaining garlic, remaining onion, remaining parsley, breadcrumbs, salt and pepper.Form into little 1 inch meatballs (about 36).

Drop meatballs into the broth, cook about 3 minutes; add pasta and cook according to package directions. Add fresh basil, adjust salt and pepper to taste and serve with grated parmesan cheese.

Recipe found here: Skinny Taste Meatball and Spaghetti Soup