Wednesday, November 9, 2011

Pumpkin French Toast

One of my favorite things about this time of year is all of the yummy pumpkin recipes there are to try. So when I came across this recipe on Pinterest, I knew I had to try it. It did not disappoint. The pumpkin wasn't overwhelming but there was a hint of it and it was really good.

Pumpkin French Toast

3 eggs
1/4 cup pumpkin puree
1-3 tablespoons milk
1 teaspoon ground cinnamon
pinch of nutmeg
1 teaspoon vanilla extract
4 - 6 slices bread
Pecans, chopped
maple syrup

In a large shallow bowl, whisk together the eggs, pumpkin puree, milk, cinnamon, nutmeg and vanilla. Place the slices of bread into the egg mixture and let soak while the pan heats up [3-5minutes].
Spray skillet with non-stick spray in a large skillet over medium-high heat. Place bread into the pan and cook until golden brown on 1 side, approx. 2-3 minutes. Turn the slices over and cook until golden brown, 2-3 minutes longer. Top with pecans and maple syrup. Enjoy!

Sunday, November 6, 2011

Owl Cupcakes

I saw these cupcakes at a Halloween party and thought they looked so cute and easy, so I had to try them. The picture below are the cupcakes I saw at the party. I like the chocolate frosting look better, but I had to make these cupcakes because they are my ultimate favorite and the frosting is to die for.
What you'll need:
Bag of Oreos, twist the cookies apart and keep the side with the frosting
Reeses pieces
Your favorite frosted cupcakes

Saturday, August 13, 2011

Honey Chicken Kabobs

Honey Chicken Kabobs

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 tsp ground black pepper
2 cloves garlic, chopped
4 skinless, boneless chicken breasts, cut into 1 inch cubes
1 onions, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
2 zucchini, sliced

In a large bowl, whisk together oil, honey, soy sauce, pepper, and garlic. Reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken and vegetables in a large Ziploc with the rest of the marinade. (I marinated the chicken and veggies in different bags). Marinate in the refrigerator at least 2 hours. The longer it marinates the better.
Preheat grill to high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread the chicken and vegetables onto skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Friday, June 10, 2011

BBQ Chicken Wraps

The other night my husband and I ate at Red Robin and I ordered their Whiskey River BBQ chicken wrap. I switched out the tortilla strips for their onion straws and it was so good. I decided to try and recreate it at home. We were really happy with how they turned out!

BBQ Chicken Wraps

4 chicken breasts
BBQ Sauce
4 large tortillas
1 cup cheddar cheese, shredded
shredded lettuce
French's french fried onions
Ranch dressing

Grill your chicken. During the last 15 minutes of cooking brush the BBQ sauce on the chicken. When chicken is done remove it from the grill and cut it in to strips. Warm your tortillas in the microwave. Place your chicken strips down the center of the tortilla, leaving some space at both ends. Pour a little more BBQ sauce on chicken if desired. Add cheese, onions, lettuce, and top with ranch dressing. Fold in the ends of the tortilla and roll up. Cut the wrap in half and serve.

Tuesday, June 7, 2011

Cheese Ball

This is a quick, easy, and delicious cheese ball. My friend had made it for a bridal shower a few weeks ago, and I couldn't get enough. I had never made a cheese ball before, but I wanted to try it out so I made it for a baby shower this weekend. It was still just as good, and I was surprised at how simple it was to make.

Cheese Ball

2 packages cream cheese, softened
5 green onions, chopped
1 small can crushed pineapple, drained really well
seasoned salt, to taste (about 1 tsp)
1 - 2 cups pecans, chopped

Mix cream cheese, green onions, crushed pineapple and seasoned salt together. Form in to a ball. Roll in chopped pecans. Cover with saran wrap and place in fridge until ready to serve. Serve with crackers and/or veggies.

Recipe courtesy Ad'Lynn Martinez

Sunday, June 5, 2011

Sprite Potatoes

We tried this recipe about a year ago and really liked it. Then somehow I forgot about it. My husband was really excited when I told him we were having them again. You might look at the recipe and think that it just doesn't work, but it really does. The bacon, the cheese, the onions and then the sprite adds just a touch of sweetness. They are really good!

Sprite Potatoes

1 medium onion, chopped
1/2 lb. bacon, chopped
5-6 potatoes, peeled and sliced thin
9-10 baby carrots, sliced thin
seasoned salt
onion salt
garlic salt
1-2 cans Sprite

In a large pot/skillet saute onion and bacon together until onion is translucent and bacon is crispy. Add potatoes, carrots and seasonings to taste. Stir together. Add sprite, just enough to cover the potatoes.
Cover and bring to a boil, simmer for about 15-20 minutes or until potatoes and carrots are tender and most of the liquid has reduced.
Cover generously with grated colby jack cheese or cheddar cheese and let stand for 3-5 minutes, or until melted. Enjoy!!

Recipe courtesy Tasty Sensations

Thursday, April 28, 2011

Pasta Fagioli Soup

Pasta Fagioli Soup

1 lb ground beef
1/2 cup onion, diced
4 carrots, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 cans (14.5 oz) diced tomatoes, undrained
1 can (15 oz) red kidney beans, undrained
1 can (15 oz) great northern beans, undrained
2 cans (8 oz) tomato sauce
12 oz V-8 juice
1 Tbsp worcestershire sauce
1 1/2 cups water
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
pinch of red pepper flakes
8 oz shell pasta
Parmesan cheese, grated

In a large pot, brown ground beef and drain. Add onions, carrots, celery, and garlic, saute for about 5 minutes. Add remaining ingredients, except for pasta and cheese. Simmer for 1 hour. With about 10 minutes left, cook pasta until al dente. Drain pasta, then stir into soup. Simmer for an additional 5-10 minutes. Top with freshly grated Parmesan cheese.

Recipe adapted from Cooking With Mandy