Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze | I’ve been having a hard time switching over into fall mode. I think it’s because the daytime temps here have still been in the 80s. While other people have been throwing out pumpkin and apple and comfort food, I’ve been hanging onto summer foods like crazy. But I guess the official first day of fall on Friday kicked me into fall mode, because all of a sudden I am going crazy with the pumpkin, and burning my vanilla spiced candles at home. There definitely is hint of cooler temperatures in the air, and maybe now I’ll start feeling it with the scents of fall going through my house! Up first in a line of many upcoming pumpkin recipes are these doughnuts. If this is what fall is going to taste like this year, I’m regretting that I didn’t start earlier!! Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze Ingredients Doughnuts Maple-Cinnamon Glaze 1 1/2 cups powdered sugar 1/2 teaspoon maple extract 1/2 teaspoon cinnamon 2 tablespoons milk Instructions Preheat the oven to 350F. More Pumpkin Goodness:
Mexican Pulled Chicken Stuffed Peppers | Life As A Plate - StumbleUpon I had peppers. I had chicken. I had a million errands to run and wasn’t going to be home most of the day. So I enlisted the help of my crockpot and this recipe came together almost by itself. I used a taco seasoning packet – I know GASP – because I was in a hurry and didn’t feel like measuring out my spices which I normally do. What you need: 4 large bell peppers, any color is fine 3-4 chicken breasts, depending on size 2 tbsp chopped jalapenos (I used jarred) 1 c. diced tomatoes1/2 c. the tomato juice from the can OR 1/2 c. chicken broth 1/4 c. finely minced onion 1/4 c. chopped green peppers (can use organic canned) 2 c. salsa (to cook the peppers in) shredded cheese 1 package of Simply Organic Taco Season OR Use my homemade taco seasoning recipe:1 tsp. salt 2. tsp. onion powder 1 tsp. chili powder 1/2 tsp crushed red pepper 1/2 tps. garlic powder 1/4 tsp. oregano 1/2-1 teaspoon ground cumin, depending on your preference What you do:
Chocolate Chip Cookie Dough Brownies Chocolate Chip Cookie Dough Brownies *If you are visiting this post for the first time, you may wish to visit my “Chocolate Chip Cookie Dough Brownies Take Two” post- a more recent post where I share (what I think is) a better version of these brownies! These are good too- but I took the comments suggested in this post and created a new recipe based on feedback. Okay, Cookie Dough Lovers. I gave you those Chocolate Chip Cookie Dough Truffles a few weeks ago, and now I’m giving you Chocolate Chip Cookie Dough Brownies! The raw dough is egg-free, of course. I first saw these in a bakery in Maine a few years back. I’d say I had some major success with this recipe. These are easiest to eat when placed in little cupcake wrappers.
Sensational Cinnamon Rolls Have you ever had one of those mornings where nothing will do except a tender, gooey, and shamelessly large cinnamon roll? If so then this recipe is for you! Whether we make them ourselves, buy them from the bakery or mall food court there is something about cinnamon rolls that make you feel like a little kid. This recipe is one that I have been tweaking ever since I found it several years ago. Warm ooey, gooey, melt-in-your-mouth cinnamon rolls topped with rich cream cheese frosting and worth every last calorie! Don’t worry if you don’t have 3 hours in the morning to make these incredible cinnamon rolls just make them the night before and let them rise in the refrigerator overnight. They also freeze well so you can have indulgent cinnamon rolls even during a busy weekday morning. Ingredients: For the Cinnamon Rolls: 1 cup warm milk (110 degrees F) 1/2 cup white sugar plus 1 tablespoon sugar 2½ teaspoons (1 envelope) active dry yeast 1/3 cup butter, melted 2 eggs, room temperature 1 teaspoon salt
Recipes from Kevin & Amanda - StumbleUpon This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat. Until slightly blackened. Add a few cloves minced garlic and a pinch of red pepper flakes for flavor. Then add the honey mustard sauce and veggies to the pan.
Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
Scrumptious Baked Cinnamon Breakfast Bites I love a good donut, especially a homemade one. What I don’t love is the pain associated with deep frying them. It is messy, time consuming and certainly more fattening. Ingredients 1-1/3 cups all-purpose flour 1 cup crisp rice cereal, coarsely crushed 2 tablespoons plus 1/2 cup sugar, divided 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter-flavored shortening 1/2 cup milk 1 teaspoon ground cinnamon 1/4 cup butter, melted Directions Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs. Add milk and stir just until moistened. Roll dough into approximately 2 1/2 dozen 1 inch balls. Mix cinnamon and remaining sugar in a small bowl. Place balls onto greased 8 or 9 inch round pan. Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. This recipe is courtesy of the 2001 Taste of Home Annual Cookbook and available on Taste of Home.
recipe: sweet & sour chicken | jayesel - StumbleUpon I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Trust me. Start with a plate of chicken breast, cut into chunks. Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. Dip the chicken into cornstarch and then in beaten egg. Transfer the chicken to a baking dish and coat all the pieces with the sauce. Bake that for about an hour, turning the pieces once or twice. Serve it all together and enjoy! Sweet and Sour ChickenIngredients 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oilFor the sauce (1 batch) 2/3 cup sugar 1/2 cup ketchup 1 cup vinegar 2 tablespoon soy sauce 1 teaspoon garlic powderPreparation Cut boneless chicken breasts into chunks, season with salt and pepper.
Jamie Cooks It Up!: Pumpkin Fudge I’m giving two knife sets away, because I love ya. And because my blog is 2 years old this week. Happy Monday, everyone! I have a lot of great recipes to share with you this week, and will be posting everyday for the next five days. It will be a theme week of sorts. The occasion? Well…..I just can’t seem to get pumpkin out of my mind. I love the stuff this time of year! And though there are already quite a few heavenly pumpkin recipes on this site, I am still finding myself with leftover canned pumpkin in my fridge on a regular basis lately. And so I have for you… All of this weeks recipes use pumpkin! For those of you who will hang around with me….you’ll be seeing recipes that range from quick and (kind of) healthy, cute and clever, easy kid loving hearty, and will even include a show stopping dessert. Hope you will join me all week long! I’ve had this Pumpkin Fudge, from my friend Laura’s Real Mom Kitchen blog on my list to make for a couple of years now. Pumpkin Fudge Yield: One 9×9 pan salt 1. 2.
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Per the requests I got after my last cinnamon roll post, here is the recipe for my tried-and-true vanilla pudding cinnamon rolls with cream cheese frosting. The vanilla pudding is simply added to the dough to make it extremely soft and pliable – and oh, does it ever. (No surprise, this recipe comes direct from my Aunt Marilyn whose recipes have made a great showing on this blog already.) Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Note: to use instant yeast instead of active dry yeast, decrease the yeast amount to 1 1/2 tablespoons instant yeast. Ingredients Rolls: ½ cup warm water 2 tablespoons active dry yeast 2 tablespoons sugar 3 ½ ounce package instant vanilla pudding ½ cup butter, melted 2 eggs 1 teaspoon salt 6+ cups flour Filling: 1 cup butter, softened to room temperature 2 cups brown sugar 4 teaspoons cinnamon Frosting: 8 ounces cream cheese ½ cup butter, softened to room temperature 1 teaspoon vanilla 3 cups confectioner’s sugar 2-3 tablespoons milk Directions Notes
Magic Sauce Recipe - 101 Cookbooks - StumbleUpon I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Let's just start by putting one thing out there. It's as versatile as a black dress. - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. You can use this now, but know - the oil just gets better as it ages over a few days. Makes ~2/3 cup. Print Recipe
Easy Homemade Ice Cream without a Machine July is National Ice Cream month, and I’m so excited to show you how making your own homemade ice cream is easier than you may think! No ice cream maker? No problem. And let me just get one thing straight. Homemade Ice Cream without the machine couldn’t be easier! Basically, you start with 2 cups of heavy cream and 1 can of Eagle Brand Sweetened Condensed Milk. Whip the heavy cream to stiff peaks… Add your flavors, toppings, and mix-ins to the sweetened condensed milk… Then fold in the whipped cream. That’s it! So what can you add to the cream & milk?? How about butter, cinnamon, and vanilla for… Cinnamon Bun Ice Cream! Cinnamon Bun Ice Cream Recipe Cinnamon Bun Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl. Pour into a 2-quart container and cover. Print Recipe What about Nutella & Peanut Butter?? Nutella Peanut Butter Chip Ice Cream Recipe Nutella Peanut Butter Chip Ice Cream 2 cups heavy cream 1 (14 oz.) Whip heavy cream to stiff peaks in large bowl.
Apple Pie Egg Rolls : : Miss in the Kitchen Apple Pie Egg Rolls I saw one of the Food Network stars making apple chimichangas and thought I had to have some for myself. I bought flour tortillas and apples, and then I used the flour tortillas for tacos. Still wanting some kind of fried apple pie dessert I used the egg roll wrappers I had in place of the flour tortillas. I know, I know frying dessert just makes it more sinful, but these are totally delicious. UPDATE: I did an interview with the Casper Star-Tribune newspaper and they made a video of me making these Apple Pie Egg Rolls! Apple Pie Egg Rolls Ingredients: 1 tablespoon butter 3 cups apples, peeled, cored, and diced 1/4 cup brown sugar 1/2 teaspoon cinnamon 5 egg roll wrappers vegetable oil for frying for garnish: 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon Cooking Directions: In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Serve with vanilla ice cream and caramel sauce, it’s good! Enjoy! Miss
Buffalo Chicken Bites | Sweet Pea's Kitchen - StumbleUpon Buffalo Chicken Bites We continue onto Week 4 of College Football, which means another delicious Football bite! These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. These crispy bites are crusted in corn flakes and baked to crispy perfection. They are perfect for snacking, appetizers, parties and tailgating. These buffalo bites are super easy to make and can even be prepared beforehand if you are hosting a big tailgating party. These bite-sized Buffalo Chicken Bites are oven baked, not fried, so not only do they taste great, but are so much healthier for you. Ingredients: 3 cups shredded cooked chicken 1/4 to 1/2 cup hot sauce (to taste) 3 1/2 ounces cream cheese, softened 1 3/4 cups sharp shredded cheddar cheese 1/4 cup chopped green onions 1 cup all-purpose flour 4 eggs, lightly beaten 3 – 4 cups Corn Flakes cereal, crushed Directions: Preheat oven to 350˚F. Week One: Pizza Pretzel Bites Week Five: Texas Chili