October 23, 2010

Poppy Seed Chicken

from Real Mom Kitchen

3 cups cooked chicken, shredded or diced
1 can (10-3/4 oz) cream of chicken soup
1-1/2 cups sour cream (light is fine)
1 TBS poppy seeds
1 sleeve of Ritz crackers, crushed
4 TBS. butter, melted

1.  In bowl mix soup and sour cream together until well blended; add chicken.   Put in a greased 9x9 inch pan.

2.  In a large Ziploc bag, crush crackers, add poppy seeds and melted butter.  Seal bag and toss together.  Sprinkle over chicken mixture.

3.  Bake at 350℉ for 30 minutes.  Serve over cooked rice.

October 17, 2010

Pumpkin Cream Cheese Muffins with Streussel Topping

from Tried and True Yummy Recipes

1 package (8 oz.) cream cheese
1 cup powdered sugar

2 cups pumpkin puree
1 cup brown sugar
1 cup sugar
1-1/4 cups oil
4 eggs
3 cups flour
1 TBS. cinnamon
2 tsp. cloves
1 tsp. nutmeg
1 tsp. ginger
1 tsp. salt
1 tsp. baking soda

1/2 cup sugar
1/4 cup flour
1-1/2 tsp. cinnamon
4 TBS cold butter, cut in cubes

1.  For filling mix cream cheese and powdered sugar until smooth.  Roll in a log on plastic wrap or tinfoil sprayed with cooking spray.  Make sure that the diameter is small enough to fit in a muffin tin. Wrap the log up tightly and put in freezer until froze, 1 to 2 hours.

2.  Preheat oven to 350℉.  To make muffins.  Mix oil, eggs, sugar, brown sugar, and pumpkin puree together until well combined.  Add dry ingredients until just moistened.

3.  Line muffin tins with cupcake liners.  Then spray with cooking spray. (I got 30 muffins)  Fill 1/3 full with dough.  Cut filling in 30 pieces and lightly press filling in batter in each muffin cup. Top with remaining batter.

4.  In a small bowl mix streussel ingredients together with two forks or pastry blender until crumbly.  Evenly top muffins with streussel.

5.  Bake for 18-20 minutes or until toothpick inserted in center comes out with moist crumbs on it. (Mine took a little longer).  Let cool and enjoy.

Yield: 2-1/2 dozen

October 12, 2010

Chicken Fajitas

from MyKitchenCafe

1-1/2 pounds boneless skinless chicken breasts or chicken tenders

1/4 cup lime juice (3 to 4 limes)
1/3 cup water
2 TBS vegetable oil
2 cloves garlic, minced
1 tsp. salt
1 TBS apple cider vinegar or red wine vinegar
2 tsp. soy sauce
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. liquid smoke
1/4 tsp. black pepper
1/8 tsp. onion powder

Fajita ingredients:
1 yellow onion sliced thinly
2 green or red peppers sliced thinly
8 oz. mushrooms, sliced (optional)
1 TBS. vegetable oil
1 tsp. soy sauce
1/2 tsp. lime juice
salt and pepper
taco shells
desired toppings: cheese, sour cream, guacomole, tomatoes, lettuce etc.

1.  Mix all marinade ingredients together in a small bowl.  Place chicken in a large ziploc bag and pour marinade over top.  Seal bag and let marinate in fridge for at least 2 hours or over night.

2.  After marinading, take chicken out of the bag and discard marinade.  Grill or broil chicken (I use an indoor grill) until done. 

3.  In a skillet cook onions, peppers, and mushrooms in oil.  Saute until crisp tender.  Add lime juice, water, salt and pepper. Cook a couple more minutes.

4.  Slice chicken thinly on the diagonal and add to vegetables or keep seperate.  Serve on tortillas with favorite toppings.

October 7, 2010

Caramel Sauce

from HowDoesShe

3/4 cup brown sugar
3/4 cup sugar
1/2 cup light corn syrup
1/3 cup butter
2/3 cup whipping cream

1.  Mix sugar, brown sugar, butter and corn syrup together in a medium sauce pan.  Cook over medium heat and stir occasionally until it comes to a full boil (this takes about 5-6 minutes.)

2.  Remove from heat and let cool for 5 minutes.

3.  Add whipping cream and mix until fully incorporated.  Pour into a container and store in fridge.   It will thicken as it cools.

Dip apples or whatever you like in it or use as an ice cream topping.

Yield: about 2-1/2 cups

October 2, 2010

Mini Apple Pies

from Stephanie's Kitchen

Apple Filling:
3 small granny smith apples, peeled and cubed
1-1/2 TBS flour
1/3 cup sugar
1/4 tsp ground cinnamon

Egg Wash:
1 egg
splash of water

Sugar for dusting top of pies


1-1/2 cups confectioners' sugar

Pie Crust:
either buy a premade one or make your own:  you will need enough for a double crust pie.  I used this recipe

1.  In a small bowl mix apples, sugar, flour, and cinnamon together until apples are coated.  Set aside.

2.  Roll pie crust to about 1/16 inch thickness.  Use a 3 inch round cookie cutter and cut circles out of dough.  You will need 2 circles for each pie.  Place half the dough circles on parchment lined cookie sheet. (You need about 32 circles)

3.  Put 1/2 TBS of apple mixture on the center of each dough circle.  Make your egg wash and use your fingertips to put egg wash around the edges of the dough circles.  Cover with another dough circle.  Press edges lightly with fingers.  Seal the edges with a fork prongs.

4.  Cover each pie with a little egg wash and sprinkle with sugar.  You can also use raw sugar.

5.  Bake in a preheated oven at 350℉ for about 15 to 20 minutes, or until tops or lightly golden.

6.  To make them extra fancy mix confectioners sugar and a little milk together and drizzle icing on warm pies.  Serve warm.

Yield about 16 pies.