November 27, 2015

Honey Muffins

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey

1.  Preheat oven to 400 degrees F. Grease or line standard muffin cups with paper liners.
2.  Combine flour, sugar, baking powder and salt in a large bowl.
3.  Combine egg, milk, butter and honey in a small bowl.
4.  Stir wet ingredients into dry ingredients just until moistened.
5.  Fill prepared muffin cups three-fourths full with batter. Bake for 15-18 minutes or until a toothpick inserted near center comes out clean. Remove from pan to a wire rack. Serve warm.

Yield: 1 dozen


From One Perfect Bite

November 20, 2015

Crockpot Ranch Chicken


4 boneless skinless chicken breasts
6 medium russet potatoes, cut into 2 inch pieces
2 cups baby carrots
1 large (23 oz) can condensed cream of chicken soup
1 oz packet dry ranch dressing mix
1/2 cup milk
fresh chopped parsley, optional

  1. Spray a large crockpot (7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
  2. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
  3. Top each serving with fresh chopped parsley, if desired.
From Life in the Lofthouse

November 13, 2015

One Pot Chili Mac

1 lb. ground beef
1 medium onion, diced
2 TBS garlic or garlic paste
2 (14 oz each) cans chicken broth or 3-1/2 cups
1 (14.5 oz) can diced tomatoes
1/2 can white kidney beans, drained and rinsed (about 7 ounces)
1/2 can kidney beans, drained and rinsed (about 7 oz) (I used a full can of kidney and no white beans)
2 tsp. chili powder
1-1/2 tsp cumin
1/2 tsp. season salt
1/4 tsp. ground pepper
10 oz. uncooked elbow pasta noodles
2 cups sharp cheddar cheese, shredded

  1. In a large dutch oven or pot, cook ground beef & onion until ground beef is cooked through and onion is soft and translucent. Add garlic and cook for 2 more minutes. Drain fat if needed.
  2. Add chicken broth, tomatoes, white kidney beans, kidney beans, chili powder, cumin, salt & pepper. Mix well and bring to a boil.
  3. Add pasta and cook 12 - 15 minutes until pasta is cooked through. Stir as needed.
  4. When pasta has absorbed liquid and is cooked through, add cheese and mix well.
From Num's the Word

November 10, 2015

Pumpkin Cupcakes with Carmel Cream Cheese Frosting


    Cupcakes:
    1 standard size box spice cake mix
    1/2 cup water
    1/3 cup vegetable oil
    1 cup canned pumpkin
    4 eggs
    2 teaspoons cinnamon
    1 tsp pumpkin pie spice

    Frosting:
    1 pkg. (8 oz.) Cream Cheese, softened
    1/2 cup butter, softened
    1 tsp. vanilla
    3 1/2 - 4 cups powdered sugar
    1/4 cup caramel ice cream topping sauce
    Pinch of salt
    Optional
    Extra caramel sauce for drizzling onto cake and/or on to frosting

1.  Preheat your oven to 325 degrees F. Place 24 cupcake liners in cupcake pans.

2. In a large bowl, combine cake mix, water, eggs, oil, pumpkin and cinnamon. Once all ingredients are combined, mix on medium speed for two minutes.

3.  Fill cupcake liners with batter approximately 2/3 of the way full.

4.  Bake for 17-22 minutes or until tops spring back lightly when touched.
Remove from oven and place on wire rack. 

5.  If drizzling with carmel, use a knife, fork or even straw to poke 2-3 holes per cupcake, and drizzle caramel sauce over holes while cupcakes are still warm. Allow to cool completely prior to frosting.
6.  For Frosting:  Beat cream cheese, butter, caramel and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in salt. Spread or pipe onto cupcakes. Optional, garnish with a drizzle of caramel sauce and pinch of sea salt.

Store cupcakes in refrigerator.

From Love From The Oven

November 6, 2015

Soft glazed pumpkin sugar cookies

1/2 cup softened butter
1/2 cup vegetable oil
1/2 cup pumpkin puree {canned pumpkin}
1 cup granulated sugar
1/2 cup powdered sugar
1/2 tsp vanilla
2 large eggs
4 cups  flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp salt
1/2 tsp pumpkin pie spice

For the glaze-
3 cups powdered sugar
4 TBS water
1/4 tsp pumpkin pie spice


1.  Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.

2.  In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated.

3.  Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

4. While cookies bake, stir all ingredients together for glaze until smooth.

5.  Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving.

From Lauren's Latest