Pumpkin Pie

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Ingredients:

  • Premade pie crust, or your own crust recipe ready at hand
  • 1  (15 oz.) can of pumpkin
  • 1  1/2 teaspoons cinnamon
  • a pinch of pumpkin pie spice
  • 1/4 teaspoon salt
  • 1  1/4 cup half and half
  • 3/4 cup brown sugar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3 small eggs

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit. In the bowl of an electric mixer (I used a kitchen aid), mix the pumpkin, eggs, brown sugar, and spices. Slowly add half and half. When everything is thoroughly combined, set aside.
  2. Use baking spray and spray a pie pan. Place your pre made pie crust in a pie pan (if it does not come with one). Pour your filling in the pie crust carefully.
  3. When the filling is in the pie and you are happy with the form of your pie crust, put it in the oven. Let it cook for 55-60 minutes. It is completely cooked when the sides are browned and set, and the middle is slightly loose. Let it cool for 10-15 minutes.
  4. Serve warm with whipped cream and vanilla ice cream. Enjoy!

 

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Chocolate Chip Cookies

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Ingredients:

  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/3 cup chocolate chips, or as many as desired
  • 3/4 cup + 1 tablespoon flour
  • 3 tablespoons white sugar
  • 1/3 cup unsalted butter, melted
  • 1/3 cup brown sugar
  • 1/2 teaspoon baking soda
  • nonstick  baking spray

Directions:

  1. In the bowl of an electric mixer (or a regular one if cookies are being made by hand), crack in egg, brown sugar, flour, white sugar, and vanilla extract. Do not mix yet.
  2. In a microwave safe bowl, melt butter. Add melted butter to the egg-sugar- flour mixture. Then, carefully stir in baking soda.
  3. Once everything is in the bowl, use the electric mixer and mix until everything is combined, about 2 minutes. Slowly add chocolate chips. When everything is mixed, cover and let it chill in the refrigerator for at least 1 hour and 30 minutes.
  4. Once thoroughly chilled, turn oven to 325 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray with nonstick spray. Place tablespoon sized balls of the cookie dough on the sheet, and bake for 8-10 minutes.
  5. Once done baking, let them cool for about 3-5 minutes.
  6. Plate and serve warm, or freeze and save for up to a week. Enjoy!

It is that time of year once again!! Well, almost. It’s actually Thanksgiving tomorrow, but why not?! This is the recipe I always use for sweet chocolate chip cookies. I will try to post a pumpkin pie recipe if I have time tomorrow, and maybe one for apple pie, too. I can’t seem to remember if I ever posted my recipe for apple pie. Now is good time for me anyways because we just went up to Oak Glen and bought tons of apples (We bought Jonagold) and they are delicious! But we have too much, so putting them in a pie would be great along with these cookies. My family loves them! How about yours? Leave a comment if you made them and leave any suggestions as well! Tell about what you are thankful for. I hope you enjoy this recipe and that you have a great 2015 Thanksgiving!

 

 

 

 

 

Cucumber Watermelon Salad

Ingredients:

  • 2 large cucumbers, peeled and cut into cubes or small chunks
  • 8 cups of seedless (regular works too) watermelon, cubed
  • mint
  • salt and pepper
  • 6-7 tablespoons balsamic vinagrette, more or less

Directions:

  1. Peel, cut, and cube cucumbers. Cut seedless watermelon into cubes (or use a melon baller) and put both into a large bowl.
  2. Add salt, pepper, and vinagrette to bowl of cucumber and watermelon and stir so  that all seasonings are equally spread.
  3. Mince your mint and add to bowl. Toss complete salad and serve on a hot summer day. Enjoy!

Pumpkin Bread

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Ingredients:

  • 1 can of pumpkin (15 oz.)
  • 2 cups flour
  • 2 cups sugar
  • 2 eggs
  • 3/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon vanilla or cinnamon extract

Directions-

  1. Mix all ingredients together, cracking in the eggs in the bowl last.
  2. Heat oven to 350 degrees fahrenheit.
  3. Grease a loaf pan with baking spray and pour in batter.
  4. Bake in oven for about 1 hour and 15 minutes – 1 hour and 20 minutes, or until a toothpick comes out clean when inserted into bread. Check about every 30 minutes, and don’t let the bread burn!
  5. When the bread is done cooking, take out the pan and let the bread cool thoroughly, about 10-15 minutes.

Plate and serve with vanilla or pumpkin ice cream and whipped cream. Enjoy!

Raspberry Chicken

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Ingredients:

  • 1 cup seedless raspberry jam (if you can’t find seedless, regular still works)
  • 1/4 – 1/2 cup soy sauce
  • 1/4 teaspoon crushed red pepper
  • 3-4 tablespoons balsamic vinegar
  • 4-6 chicken breasts, thawed and defrosted

Directions-

  1. In a pan, mix jam, red pepper, vinegar, and soy sauce. Heat on medium-low and stir constantly.
  2. Meanwhile, in another pan with oil, begin to cook your chicken until a meat thermometer reads 160-170 degrees Fahrenheit.
  3. Add chicken to raspberry sauce and turn heat on again. Coat chicken with sauce throughly.
  4. Plate chicken and serve with veggies and rice. Enjoy!

Nutella Toast Rolls

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Ingredients:

– 1 jar of nutella

– rolling pin

– 6 slices of bread (or the amount of nutella rolls you would like, 1 slice of bread makes one roll)

– banana, strawberries, blueberries, or other fruit

– 2 eggs plus 3 tablespoons of water plus 1/4 teaspoon salt

– a couple tablespoons of butter, I recommend 4, then divide it

– 1/4-1/2 cup powdered or caster sugar

– 2 tablespoons cinnamon (optional)

Directions:

1) On a plate, mix powdered sugar and cinnamon. Set aside.

2) In a bowl, combine eggs, water, and salt. Mix good, then set aside.

3) Roll your bread flat  (either white or wheat, both work well) and remove crusts. Spread on about 1 tablespoon of nutella to each slice of bread. Add fruit to the slice of bread, then roll closed. The nutella will help to keep the slice of bread closed. If you are having trouble keeping the roll closed, you can add a little bit of nutella at the closure and that should hold it. In a skillet, heat the butter at medium heat.

4) Once all your rolls have been rolled, (:p that is really fun to say!)  dip them in the egg mixture. Yeah, it is kind of gross to do this part. You can where gloves, or you can use tongs like me. Dip them completely, then, put them in the pan with butter (if the butter is burnt, add some more which clears everything up, that is why you have extra tablespoons of butter instead of one) and cook for about 1 minute on each side, flipping and rolling, or until everything is golden brown. Cool for a couple seconds before proceeding to the next step.

5) Once you cooled your roll, put it on the plate with the powdered sugar/cinnamon mix. Roll it around until it is covered in the mix. The place it on another plate.

6) Repeat to remaining rolls. I find that 2 rolls per person is a good amount since they are sort of small, and plus, even though one is small, 2 fills you up pretty quickly. But, you can have as many as you like.

7) This part is completely optional. So what I did was plate my rolls in a tower, then cut up some remaining fruit and placed it on the outside of my rolls, just to go with it. You can see the picture above for how to plate nicely for ideas. That’s how I plated mine. Sprinkle some powered sugar and cinnamon on the fruit for extra taste. By the way, honey and syrup go really well with the rolls, but again, that part is totally optional.

8) Now for the best part: eating it! Serve and enjoy as a breakfast. Enjoy!!

Cake Pops!

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My bake sale goodies included: cake pops, home made Rice Krispies, home made donuts with creme, and cupcakes!

I had a bake sale! My bake sale goodies included: cake pops, home made Rice Krispies, home made donuts with creme, cookie-muffins,and cupcakes!

Ingredients:

-1 packet of cake mix of any kind

-the ingredients on the back of the cake mix box 

-1 can of vanilla frosting 

– 1 packet of white candy melts or 2 bags of white chocolate 

-25~50 cake pop or lollipop sticks of any size

– sprinkles, food coloring, or any other decorating items you might want to use

– pans and aluminum foil

– SPECIAL: stove or microwave to melt white chocolate or candy melts

Directions:

1) Make your cake according to the instructions on the back of the cake mix box or use any one of your own recipes (see dessert section for my cake recipes). Bake accordingly.

2) Once the cake is done baking, let it cool throughly before the next steps. To do this, cake cuts in your cake anywhere and put it into your refrigerator for 10-15 minutes. It doesn’t matter, we will be rolling into balls and other things later. 🙂

3) Now the cake should be done cooling. Now it’s going to get REALLY MESSY! So I recommend using gloves for this unless you want cakey-hands, which you are always able to wash later!:) In a bowl, crumble your cake. Do this by cutting pieces in your cake and rubbing them against each other, or, you can just straight on crumble with your hands instead of way one  like I did to save time, which works well too. Crumble your entire cake, and try to leave out the crust. If the crust is inside your cake crumble bowl, it will make for harder shaping later. But, if you’re like me, you can eat the crust for a snack! 🙂

4) After crumbling your cake, add 3/4 a can of frosting. Use your hands (using gloves) or a wooden spoon to work the frosting into your crumble. When it’s done, it should look kind of like grainy batter, or, well, it’s hard to explain, but you’ll get the idea!

5) Next, line a pan with aluminum foil or baking/wax paper. Roll your batter-dough-cake crumble mixture into balls about the size of a tablespoon. Place into the freezer for 10 minutes. When it’s about five minutes left, start to melt your chocolate or candy melt.

6) When the cake balls are down freezing, dip a stick just a little bit on the top into your chocolate or melts, and place them into your cake ball. Put back in the freezer for 5 minutes to harden.

7) Once the balls are finished hardening the sticks, it’s time to dip. It’s helps to have melted your chocolate in a deep bowl for this. Take your ball and dip it into the chocolate or candy  melt. Use a spoon to spread the base onto your ball if needed. Make sure the ball is completely covered, then tap of excess. Place on a pan lined with foil to have downwards pops’, or place on a styrofoam block to have upwards pops’ if you know what I mean.  🙂

8) Let the cake pop harden. If you want to add sprinkles, add them while the pop is still wet with your base (chocolate or candy melts). You can add food coloring to extra base when your done and drizzle the pops like me, add sprinkles, or anything else! Have fun, be creative! I did mine for a bake sale with lots of other goodies. If you’re doing them for a sale or event, you can wrap then nicely by getting the “wrappers” and tying it around the pop with ribbon then curling it for a nice touch. A bit confused? Yeah, these instructions were hard to write, and since I haven’t posted for a while, that made it even harder. But if you get it, then these should be as easy as pie (not literally since pie is sort of hard to make :P). Enjoy with friends or family! Like, comment, and share with friends if you enjoyed!

See a picture of the goodies I baked for my bake sale (above)! Thanks! 

 

Cajun Shrimp with Peas and Rice

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INGREDIENTS:

– about 1 pound medium shrimp, peeled, deveined, and uncooked

– 1/2 -1cup long white rice

– water, for boiling rice

– 6-8 oz. peas

– olive oil and butter

– about 2-3 tbsp. chopped garlic

Directions:

1) Bring a pot of water to a boil. Once boiling, add rice and cook about 15-20 minutes, stirring occasionally. 2) In a saucepan, heat butter and oil. Chop the garlic, then add it and the shrimp to the pan and saute. Add peas and cajun. 3) Once the rice is finished cooking, add it to the pan and continue stirring and sauteing for approximately 3 more minutes. When your done, cool slightly and serve. I usually like to add a little more cajun to mine because I like a little more spice.If you do add extra, I recommend about 1/2 – 1 teaspoon extra, or just a couple shakings of seasoning. Enjoy your meal!

Avocado Egg Rolls

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INGREDIENTS:

– 3 eggs, hard boiled

– 1 – 2 avocados

– 4 Hawaiian rolls, cut in half (to make 8), or bread of your choice

– salt and pepper

– paprika

– 3 tbsp. green onions

DIRECTIONS:

1) Boil 3 large eggs. Halve the rolls. 2) Cut avocado(es), then mash with a fork. When done mashing, put the avocado onto the bread. Remove the shell from the eggs, and just a tip, don’t throw the shells down the garbage disposal!! They can break the disposal, and trust me, it’s not going to end up well. It’d be better to throw them into the trashcan 🙂 3) Top the avocado with boiled egg chunks until all rolls are covered. Shake on salt and pepper. 4) With any excess boiled eggs, take the yolks and mash them up with some mayonnaise and red vinegar, according to amount left, if any at all. Then place the yolk mixture in a ziploc bag and cut a small hole in the corner of the bag. Squeeze out mixture onto rolls. garnish with paprika. 5) With the excess boiled egg whites, evenly divide the green onions in place of the yolks. Plate as you wish, and serve or refridgerate. Enjoy!

Orange Rosemary Chicken with Potatoes

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INGREDIENTS:

– 1 orange, cut into thin slices (seeded)

– 2  1/2 tbsp. fresh rosemary

– 4 – 6 boneless chicken breasts

– salt and pepper

– smoked paprika

– 3 garlic cloves, minced

– 3 – 4  brown potatoes, cut into small wedges (skin on)

– olive oil

PAM baking spray

DIRECTIONS:

(1) Pre-heat oven to 450 degrees fahrenheit. Pour a small amount of olive oil onto a skillet at medium heat. Add minced garlic to pan. Stir constantly, without letting garlic burn. When the garlic turns golden brown, remove heat and set aside.       (2) Cut the potatoes into small sized wedges, skin on. Season with salt and pepper, to taste. Set aside. (3) Season chicken with salt, pepper, and paprika. Re-heat skillet of oil and garlic (medium-high heat). Place chicken onto re-heated skillet to brown. Add in potatoes, sliced orange pieces, and rosemary. (4) Spray an oven-safe pan with baking spray. Transfer chicken and potatoes mixture to sprayed pan, and cook for 35 – 40 minutes in the preheated oven, until potatoes and chicken are thoroughly cooked. Plate and serve immediately, or refridgerate. Enjoy!