You are here: Home / Archives for recipes

Tasty Treat Tuesday: Pumpkin Angel Food Cake

October 16, 2012 by Leave a Comment


I think it is time to start sharing all those yummy pumkin dessert recipes.  There is such a short time period every year to cook with pumpkin so I have to make the most of it!  I just love the smell of pumpkin.  This pumpkin angel food cake looks absolutely delicious.  Now I have a use for the angel food cake tin that my mother in law gave me several years ago.  Thanks Betty Crocker recipes!

Here’s what you need to make this:

Cake

  • 1 box (1 lb) Betty Crocker® white angel food cake mix
  • 1 tablespoon Gold Medal® all-purpose flour
  • 1 1/2 pumpkin pie spice
  • 3/4 cup canned pumpkin (not pumpkin pie mix)
  • 1 cup cold water
Ginger-Cream Filling
  • 2  cups whipping cream
  • 1/4 cup powdered sugar
  • 2 tablespoons finely chopped crystallized ginger

Here’s how to make it -> Pumpkin Angel Food Cake Tutorial

 

Filed Under: recipes, Tasty Treat Tuesday Tagged With: ,

A-MAZING Chicken Avocado Enchiladas!

October 14, 2012 by 6 Comments

I LOVE avocados and I pinned this recipe on Pinterest a few months ago because it sounded so yummy.  I made it for my family tonight and I loved that my picky eaters asked for seconds!  I didn’t tell them that the secret ingredient was avocados, but I thought it was kind of funny that they raved about how much they loved the “special sauce” because they ordinarily won’t touch anything with avocados.  My 5 year old son actually said it was one of the “bestest meals he’s ever had in his life.”

I found the original recipe here, although I modified the ingredients quite a bit to make them easier to make and used ingredients that I thought would be more “family friendly” for my family–> Chicken Enchiladas with avocado cream sauce

Here’s my version:

Print
A-MAZING Chicken Avocado Enchiladas!
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

The sauce on these chicken avocado enchiladas is so amazing you’ll be licking your plate clean!
Ingredients
  • 3-4 boneless, skinless chicken breasts
  • 1 can cream of mushroom soup
  • 1 can green enchilada sauce
  • 12 flour tortillas (you could also use corn instead)
  • 2 cups shredded cheese
  • The Sauce:
  • 2 T butter
  • 2 T flour
  • 2 cups chicken broth
  • ¾ cup sour cream
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • 2 California avocados (peeled and pitted)
  • ½ cup chopped cilantro
  • juice of one lime
  • 1 cup Herdez green salsa

Instructions
  1. Place chicken breasts, cream of mushroom soup and enchilada sauce in a slow cooker and cook on low for 6-8 hours. Shred the chicken and mix it back into the sauce mixture. This is the filling for your enchiladas!
  2. Fill each tortilla with a spoonful of the chicken and sauce mixture and some cheese, roll, and place in a greased 13X9 baking pan.
  3. For the sauce:
  4. Melt the butter in a skillet over medium high heat. Add the flour, and whisk until bubble. Add the broth to the flour mixture and whisk again. Bring to a boil and then reduce heat to low and let simmer for 5 minutes. Stir in the sour cream, salt, garlic powder and pepper, whisking if necessary to remove any lumps.
  5. Remove from heat and transfer to a blender. Add the avocados, cilantro, lime juice, and Herdez salsa (this is to taste and you may want to add more). Pulse until smooth and well-blended. Since you’re working with hot liquids, the heat will cause them to expand, so make sure you remove the lid occasionally to allow the heat to escape.
  6. Cover the rolled enchiladas with the sauce, sprinkle cheese over the top, and cook on 350 for 25-30 minutes until the cheese is bubbly.

Looking for more recipe posts?  Check out my Menu Planning Monday posts here for meal planning ideas–> Menu Planning Monday

Filed Under: recipes Tagged With: ,

Slow Cooker Ranch House Pork Chops

October 12, 2012 by Leave a Comment

I found this recipe for Slow Cooker Ranch House Pork Chops on Pinterest awhile ago.  It reminded me of the recipe for Slow Cooker Cream Cheese Chicken that my family loves, so we’ve been wanting to try it.  Everyone loved it and it’s funny because we had this two nights ago, but my husband is still talking about it!  You can use the leftover sauce from cooking the pork chops as a “gravy” for the mashed potatoes!

Here’s my recipe including adaptations:

Print
Slow Cooker Ranch House Pork Chops
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Ingredients
  • 4-6 pork chops
  • 1 can Cream of Mushroom & Garlic soup (the original recipe calls for regular cream of mushroom soup, but I think this gives it added flavor)
  • Ranch dip seasoning packet

Instructions
  1. Place the pork chops in the bottom of the slow cooker. Pour the ranch dip seasoning packet evenly over the pork chops. Add the cream of mushroom and garlic soup. I added two cans to make sure there was enough moisture since I knew I was going to be gone all day.

See more slow cooker recipes here–> Slow cooker recipes

See my weekly menu plan and get meal planning inspiration here–> Menu Plan Monday

Filed Under: recipes Tagged With:

Cooking With Kids Thursday: Chicken Mummy

October 11, 2012 by Leave a Comment

This s a festive Halloween dinner or lunch idea.  My kids would think this was so cool.  It is a great way to involve the kids in the cooking process and still make it fun.  I will admit the directions are a bit confusing, but between them and the picture I think it is pretty easy to figure out.  Thanks for the recipe Pillsbury!

Here’s what you need to make this:

  • 1 can (13.8 oz) refrigerated pizza crust
  • 2 tablespoons garlic-and-herbs spreadable cheese (from 6.5-oz container)
  • 4 oz thinly sliced cooked deli ham
  • 1 jar (7 oz) roasted red bell peppers, drained on paper towel (I probably won’t use this)
  • 6 oz thinly sliced cooked deli chicken
  • 4 slices (2.7 oz) thinly sliced provolone cheese
  • 1 egg
  • 1 teaspoon grated Parmesan cheese
  • Sliced ripe olives, if desired

Here’s how to make it -> Chicken Mummy Tutorial

Filed Under: Cooking with Kids Thursday, recipes Tagged With: ,

Slow Cooker London Broil

October 10, 2012 by Leave a Comment

I’ve been wanting to try some new slow cooker recipes.  I found the inspiration for this recipe on AllRecipes, but decided to change it up a little bit.  The meat was incredibly tender, had lots of flavor, and even my kids who sometimes complain about eating meat loved it!  As an added bonus, it is SUPER easy to make!

Here’s my recipe that includes the changes I made:

Print
Slow Cooker London Broil
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 2 pounds flank steak or London Broil
  • 1 can Golden Mushroom soup
  • 1 can Tomato soup
  • 1 package beef stew mix

Instructions
  1. Place the meat in the bottom of the slow cooker. Mix the Golden Mushroom soup, Tomato soup, and Beef Stew Mix together. Pour over the meat in the slow cooker. Cover and cook on low for 6-8 hours. It makes a nice gravy for the meat and to use on mashed potatoes if you serve them as a side!

 

See more slow cooker recipes here–> Slow cooker recipes

See my weekly menu plan and get meal planning inspiration here–> Menu Plan Monday

Filed Under: recipes Tagged With: ,