Baking Up a Storm

While Ryder took his nap today (which he is still taking right now), I got into a Suzie Homemaker mood and decided to bake.
I started dinner in the crock pot-a roast with lots of onions, carrots, potatoes, and RED MEAT-I put different spices in it as well as some Tony Roma's barbeque sauce-it's an experiment so we will see how it turns out.

I also made some from scratch banana bread. I got the recipe from a book my sister in law gave me called "Any Blonde Can Cook" (You can follow Katie's website by clicking here to Catch Up with the Cullens ). It was a big hit. The recipe is as follows:
Banana Bread
1/2 c oil
1 c sugar
2 eggs
1 c all-purpose flour
2 t. vanilla
1 t. baking SODA
1/2 t. salt
3-4 bananas, mashed

1) Cream oil and sugar until light and fluffy
2) Add eggs one at a time-beating completely
3) Sift flour, baking soda and salt
4) Mix into creamed mixture
5) Fold in the bananas and vanilla
6) Bake at 350 for 45 minutes

**You can had chopped pecans if you like the extra crunch-just fold it in with the bananas and vanilla**

*A side note-I use splenda instead of sugar so it's sugar free and there aren't the extra calories from the sugar.*

I'll post the recipe to the blueberry muffins and sugar cookies, later.

White Chicken Chili

Tonight is the BIG BCS National Championship game. Bama v. LSU (again). Pat is very anxious and Ryder is standing up trying to eat his Bama hat haha.
Tonight, I made White Chili for the first time to eat during the game...WINNER WINNER WHITE CHIKEN CHILI DINNER!!!!
Ingredients
pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder or 2 cloves fresh garlic, finely minced
1 tablespoon oil
3-4 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2-3 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2-1 tablespoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Directions:

1. Place all but last two ingredients in crockpot. (Chicken can be frozen).

2. Cook on low for 6-8hours

3. 30 minutes before serving, remove the chicken and shred it and then return to crock pot. Then add sour cream and whipping cream and stir...let simmer cook remaining 30 min

4. Serve with cheese and tortilla chips

Shrimp and Grits

Ladies and gentlemen...I give you one of the most amazing shrimp and grits recipe ever. Of course it is from Paula Deen...LOVE LOVE LOVE her! When we were in Birmingham, Big T made this for us one day and I (who am not a big sea food person) LOVED it...Enjoy!

Ingredients

2   servings cooked grits
2 tablespoon olive oil
1/2 cup diced tasso ham
2 tablespoon diced leeks
2 tablespoon diced onion
2 tablespoon diced green peppers
20   medium to large shrimp, peeled and de-veined, with tails on
1 tablespoon white wine
1 cup heavy cream
salt and pepper to taste
green onion tops, chopped

Directions
1.Cook grits according to package directions; set aside and keep warm. 
2.Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp.
3.Add diced vegetables and saute until onions are translucent.
4.Add shrimp and saute for 30 to 45 seconds, or until pink.
5.Remove from the pan and set aside.
6.Deglaze the pan with a little white wine.
7.Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste. 
**Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops. **

Sugar FREE Cinnamon Sugar Swil Bread

So...I am trying out different recipes to make for Thanksgiving Breakfast. Right now I am making a sugar free version of a Cinnamon Sugar Swirl Bread... here is the recipe...(to make it sugar free just replace the sugar with granulated Splenda)

Ingredients

1/3 cup white sugar

2 teaspoons ground cinnamon

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup white sugar

1 egg, beaten

1 cup milk

1/3 cup vegetable oil

1. Preheat oven to 350 degrees and grease a loaf pan.

2. In a large bowl, combine flour, 1 cup sugar, baking powder, and salt and mix.

3.Add egg, milk and oil to the mix and stir until it is just moistened throughout

4.Pour half of the batter into greased loaf pan.

5. Mix 1/3 cup of sugar and cinnamon in a small bowl. (You can add some brown sugar if you wish) and generously sprinkle over batter

6. Layer the rest of the batter over cinnamon and sugar.

7. You can sprinkle more cinnamon/sugar over the top of the batter.

8. Bake 45-50 min (until a toothpick comes out clean)

9. Let cool 10 min in pan and then remove and place on a wire rack to finish cooling.

10. Wrap in foil and let sit overnight. (I'm slicing some off for Pat to taste today)

Cinnamon Bun Pancakes

Yes...that's right. Pancakes that taste like cinnamon buns. Who doesn't love cinnamon buns? Who doesn't love pancakes? This is the ultimate combination of 2 very yummy things. I found this recipe and made it for Pat this morning to try them out. I am going to make them for our Thanksgiving breakfast, too. I, unfortunately, am on a very strict diet and cant eat them. However, I did sneak a taste and was dying to have more because they are soo good. But, I've lost 4 lbs so far in a short period of time and don't wanna mess up my hard work. Pat told me I was no longer allowed to make "regular" pancakes, because these "flat, fluffy cinnamon rolls" were better than anything he's ever had. AND--they taste like Cinnabun (is that how you spell  it?) Anyway, here is the recipe and directions and a few pics of the deliciousness that is... ENJOY

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

CINNAMON FILLING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt. Whisk in milk, oil and egg, just until batter is moistened (a few small lumps are fine).

2. In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. You don't want this to remain super-liquidy. It's best if it becomes a consistency similar to toothpaste.

3. In a medium, microwave-safe bowl- heat butter and cream cheese until melted. Whisk together until smooth; whisk in powdered sugar and vanilla extract; set aside.

4. Heat large skillet over medium-low heat. Spray with nonstick spray. Scoop about 3/4 cup batter onto the skillet. Snip the corner of your baggie of filling and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter and keep in a warm oven until ready to serve.

5. When ready to serve, spoon warmed glaze onto the top of each pancake.

Dragon Breath Chili

Last night we went to a friend's house to celebrate another friends upcoming wedding...we are soo excited for them!!!!
For dinner, Kaleigh made Dragon Breath Chili and corn bread and we brought cheesecake. I HAVE to give you the recipe for the chili. It was a little bit of work but it is AMAZING! Kaleigh--you did such a good job!!!! I'm making it this week!!!!

Dragon Breath Chili

Ingredients

• 2 tablespoons butter
• 3 tablespoons bacon grease, or canola oil
• 2 red bell peppers, diced (about 2 cups)
• 2 jalapenos, minced (about 2 tablespoons)
• 3 Anaheim chiles, roasted, peeled, chopped
• 3 poblano chiles, roasted, peeled, chopped
• 2 yellow onions, diced (about 2 cups)
• 1 head garlic, minced (about 1/4 cup)
• 1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
• 2 pounds ground beef, coarse grind
• 1 pound bulk Italian sausage
• 2 teaspoons granulated onion
• 2 teaspoons granulated garlic
• 3 tablespoons chili powder
• 2 teaspoons hot paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 cups tomato sauce
• 1 cup tomato paste
• 12 ounces lager beer
• 1 cup chicken stock
• 2 (15.5-ounce) cans pinto beans, with juice
• 2 (15.5-ounce) cans kidney beans, with juice
• Saltine crackers, for garnish
• 1 bunch green onions, thinly sliced
• 1 cup shredded Cheddar

Directions

In large stock pot over high heat, add butter and bacon grease. Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes. Add garlic and saute a minute longer. Add chuck and brown. Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much. Cook until meat is nicely browned and cooked through, about 7 to10 minutes. Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce and paste and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours.

Serve in bowls and garnish with Saltine crackers, green onions and shredded Cheddar.

***Like any chili--it's great over/with cornbread ... I'm making it this week to serve over spaghetti***

Banana Pudding Pie

"...and I shut my mouth." Well, it's supposed to be sweet potato pie, but whatever. 

Yesterday was Ryder's half-birthday and I wanted to do something nice for daddy since he works so hard to take care of us. I know Pat likes banana pudding, so I decided to make him that for dessert and a nice dinner. It was a huge hit...Thought I would share the recipe with you...

• Vanilla Wafer Crust (recipe below)
• Vanilla Pudding (recipe below)
• Whipped Cream (recipe below)
• 3-4 medium bananas, cut into slices
• 20 vanilla wafers plus more for decoration (see note)

Vanilla Wafer Crust:

• 2 1/2 cups (about 30) crushed vanilla wafers
• 1/2 cup butter, melted

In a medium bowl, stir together crushed vanilla wafers and butter until blended. Firmly press on bottom and up the sides of a 9-inch pie plate.
Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and let cool 30 minutes or until completely cool.Vanilla Pudding:

• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 large eggs
• 4 egg yolks
• 2 cups whole milk
• 2 teaspoons vanilla extract

Whisk together sugar, flour, eggs, yolks and milk in a heavy saucepan. Cook over medium heat, whisking constantly, 10-12 minutes or until it reaches the thickness of chilled pudding. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when whisk is lifted. It must be thick and slightly bubbly to set up properly!) Remove from heat, and stir in vanilla.
Transfer to a medium bowl and cover with plastic wrap, making sure to press the plastic directly on top of the custard so it doesn't get a "skin" on it. Refrigerate til completely cool. (Can be made up to a day in advance.)Whipped Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 tsp. vanilla

 In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter!

Assembly: Arrange half of the banana slices evenly over bottom of cooled crust. Spread 1/3 of cooled pudding over bananas, then layer with 20 vanilla wafers. Spread 1/3 more pudding over vanilla wafers, then add the remainder of the banana slices and cover them with the last of the pudding. Spread the whipped cream over the entire pie and decorate with more vanilla wafers if desired.

The layers from the bottom up should be: vanilla wafer crust, bananas, pudding, vanilla wafers, pudding, bananas, pudding, whipped cream

Refrigerate at least for 4 hours. Overnight is best. Consume within 2 days.

The Final Product

Vanilla Wafers after the food processor

...12 minutes later...

the start of pudding

the end...obviously I'm not a food decorator:)

I made dinner from fresh ingredients, too. An awesome new recipe for chicken that was sweet and spicy, fresh green beans, fresh corn and brown rice...

Hubby is so lucky to have me as a wife :)

Shepherd's Pie

YUMMMMMOOOOOO!!!!!!!!

Shepherd's Pie

5 large potatoes

1/2 an onion-chopped

1/2 c shredded cheddar (I used 1 c)

6 oz frozen peas and carrots-thawed

1lb ground beef

1 T olive oil

2 T Ketchup

2 T Worcestershire sauce

2 T flour

3/4c beef broth (or water)

salt and pepper to taste

-use potatoes to make mashed potatoes (mixing butter, salt, cream or milk, and pepper)

-cook peas/carrots until tender

-preheat oven to 375 degrees

-saute chopped onion in olive oil

-add beef to onion and cook through-drain the fat

-put beef and onion mix back in pan and add 2T flour and stir

-add ketchup, Worcestershire, and broth (or water) and bring the mixture to a boil

-turn down the heat and simmer for 10 minutes

-grease baking dish

-layer ground beef and onions on the bottom of the baking dish. Follow by peas and carrots and end with the last layer of mashed potatoes.

-Sprinkle cheddar cheese on top

-bake 25-30 minutes

An Oreo Treat

What's better than a homemade chocolate chip cookie? What's better than an Oreo? AN OREO STUFFED CHOCOLATE CHIP COOKIE!
Recently, I've really got into the homemaker role. I love to cook, bake, and use my crock pot. So, I've decided to share those recipes with you as I try them out.

1c softened butter
3/4c light brown sugar
1 c granulated sugar (I use granulated Splenda)
2 large eggs
1 T pure vanilla extract
3 1/2 c flour
1 t salt
1 t baking soda
10 oz chocolate chips
1 pkg Double Stuffed Oreos


-Preheat oven to 350 degrees
-cream butter and sugars together until well combined
-add eggs and vanilla
-In seperate bowl, combine flour, salt, and baking soda.
-slowly add flour mixture to sugar mixture, making sure it is well incorporated before adding more.
-Using a cookie scoop, for cookie dough balls.
-place an oreo in between two dough balls and seal it.
-place on parchment paper on a cookie sheet
-Bake for 13 minutes

HOW EASY IS THAT! I'm sure it would be easier to use a pre-made cookie dough, but it just isn't as fulfilling. I love knowing that I made every single bit of what ever it is I am cooking. And I love knowing my husband loves it, too....Awww, I love being a stay at home mom:)

The Best Chicken N Dumplins Ever

I made this for Pat two nights ago and it was probably some of the BEST and easiest chicken and dumplings I've ever had--yes...better than Cracker Barrel. And it is another no mess, no fuss, no touch, crock pot dinner...What could be better?

Chicken and Dumplings
4 boneless/skinless chicken breast
2 T butter (we used 4T)
2 cans Cream of Chicken soup
1 can chicken broth
1 onion-diced
4 Grands Flaky Biscuits


-Place chicken in Crock pot
-Add butter, cream of chicken soup, broth, and onion (season with salt and pepper)
-Cook on high 4-6 hours
-Cut biscuits into 9 pieces and add 30 minutes before serving


**throughout the cooking time, I kept adding a 'Beer Can Chicken' seasoning that add a little extra flavor to the dinner...I highly recommend doing that**

I served it with sauteed spinach, salad, and brown rice. It was reasonably healthy and we have left overs for later:)

No Mess, No Fuss, No Touch Dinner

I love my crock pot...FYI:)
Chicken Taco Chili


1 onion-chopped
1-16 oz can black beans -drained
1- 16oz can kidney beans-drained
small can of green chilis
1-8oz can tomato sauce
10 oz package frozen corn
28 oz can diced tomatoes
1 packet taco seasoning (can use 1 1/2)
1T cumin
1T chili powder (I used a lot because we like spice)
3 boneless/skinless chicken breast


1. Combine all ingredients in crock pot
2. Place chicken on top (place it in frozen)
3. Cook on high for 6 hours OR low for 10 hours
4. 30 minutes before serving, remove and shred chicken with 2 forks and then stir back in to mixture.

Pat and I loved this! And we had enough left over to freeze to have later--2 servings (for the both of us) worth

Cookies and SOY Milk

All last week, since I have been back from Birmingham, I've been searching for recipes and writing them in a spiral notebook. Pat and I sat down, picked out 7 meals for dinners this week and 1 treat for him to spread out and take to work or eat for dessert. He picked a chocolate-oatmeal-toffee cookie (the original recipe calls for nuts and dried cherries but Pat didn't want those-I recommend putting them in) They were absolutely delicious and they only took 10 minutes to bake! (Prep time was about 10 minutes, too)
I've been drinking more soy milk lately (gotta support the family farming haha) It is absolutely delicious-the vanilla one not the plain-Pat won't drink it because it looks funny. Well, it was DELCIOSO with the cookies.
Anyway, here is the recipe for the cookies (the original one. You can play with it however you want)
Oatmeal Cookies with Toffee, Dried Cherries, and Nuts
1 1/2 c all purpose flour
1 t baking soda
1 c butter (room temperature)
3/4 c granulated sugar
3/4 c light brown sugar
1 egg
1 t vanilla extract
1 1/2 c oatmeal
1 c dried cherries
1 c milk chocolate chips
1 c toffee pieces
OPTIONAL ITEMS TO ADD
1/2 c coconut
1 c walnuts


1. Preheat to 350 degrees.
2. Sift together flour and baking soda.
3. Cream butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes.
4. Add egg and mix on high until completely incorporated.
5. Add vanilla.
6. Add flour mix a little at a time, being sure to completely mix before adding each time on a low speed.
7.Mix in oatmeal, toffee, chocolate chips, etc
8.Use an ice cream scoop and place balls on greased cookie sheet.
9. Bake for 8-10 minutes

A Spoonful of Sugar...

Well, a ton of brown sugar...makes anything delicious. Here is a "new" recipe. I wanted to make a meatloaf for dinner but I wasn't sure if Pat was a fan, and I, for one, am not a HUGE fan of the same old, mundane, tasteless, bland meatloaf that calls for salt, pepper, an egg and oatmeal smothered in ketchup to hide the fact that its mushy and has no flavor...NO NO NO, this is a special meatloaf. Here is the basic recipe...

• 1/2 cup brown sugar, packed
• 1/2 cup ketchup
• 1 1/2 lbs lean ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup saltine crumbs, finely crushed

Directions:

1. 1
   Preheat oven to 350 degrees.
2. 2
   Lightly grease a 5x9 inch loaf pan.
3. 3
   Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
4. 4
   In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.
5. 5
   Place on top of the ketchup and bake for 1 hour or until clear juices appear. 
6. 
   

I made a few "alterations and additions". I put about 1/4-1/2 an inch of brown sugar on the bottom of the pan. Instead of just ketchup, I mixed in some of 'Tony Roma's' Original Bar-B-Que sauce and covered the brown sugar with it. In the actual meat, I added some green bell peppers and celery (which I chopped up in a food processor) and also put a little bit of the Tony Roma's sauce in it, as well as a little bit of fresh garlic (only a little bit, though). 
It only took about 45 minutes to cook, so, with 15 minutes left, I put a little bit of my ketchup/bar-b-que mix on top of the meatloaf and let it finish cooking..... 
We also had sauteed spinach and fresh green beans that were boiled with salt, pepper, and BUTTER----YUMMO

OH EM GEE---Ask my hubby...it was delicious.
Try it for yourself--Add your favorite things or take out some...
One thing I LOVELOVELOVE about cooking is experimenting. When you know the foundation to a recipe--you can taylor it to whatever mood you're in....Hope you enjoy this one.