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dime skip to main skip to sidebar wednesday october 5 2011 hearty pumpkin muffins my friend brought me one of these muffins on monday fresh out of the oven and melt in your mouth delicious i couldn t stop thinking about it so i harassed her via texts until she finally gave me the recipe because they were that good i made them this morning and they are even better than i remember if that s possible they are not dense and heavy like typical pumpkin goodies can be they are light and fluffy yet still hearty enough to keep your tummy happy i am so happy to share this recipe with the world wide web hearty pumpkin muffins yield about 36 muffins prep time 10 minutes bake time 20 25 minutes 1 cup canola or vegetable oil 2 cups granulated sugar 2 cups pumpkin puree 5 eggs 2 4 serving boxes instant coconut cream pudding 2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 2 3 cup quick cooking oats 1 cup walnuts optional 1 cup semi sweet chocolate chips optional preheat oven to 350 degrees line muffin tins with cupcake liners or spray with cooking spray in a small bowl whisk together the flour baking soda salt cinnamon and nutmeg set aside in a large mixing bowl or mixing stand combine vegetable oil sugar pumpkin eggs and pudding mix until well blended add the small bowl of dry ingredients to the pumpkin mixture and mix until the flour is fully incorporated fold in oats walnuts and chocolate chips scoop mixture into muffin tins about 2 3 full and bake for 22 25 minutes or until a toothpick inserted into the center comes out clean allow to cool 5 10 minutes then you can devour them ravenously like i did mmmmmm it s finally starting to feel like fall around here posted by jenna at 12 22 pm 2 comments labels baked goods bread dessert monday june 20 2011 actually easy crock pot mexi chicken the picture is not much to look at but i only thought of photographing this delicious dish after i d eaten some for father s day i d totally planned on steaks but forgot to actually go to the store to buy them so yesterday morning i frantically searched for a frozen chicken in the crock pot recipe that had ingredients that were already in my pantry fridge it took a while but i finally found this awesome recipe i just had to tweak it a little to account for the ingredients i didn t have so i m going to give you the recipe i actually used as opposed to the one that was actually required it turned out great and was actually easy not the food network easy 4 5 frozen boneless skinless chicken breasts 1 can black beans 1 can mexicorn 1 2 jar salsa 6 8 oz cream cheese put frozen chicken drained black beans drained mexicorn and salsa in the crock pot cook in the crock pot on low for 8 hours or high for 4 5 hours until chicken is tender add cream cheese set on top and let it sit 1 2 before serving i mixed it together before i served it all i know is you can t beat throwing frozen chicken beans corn and salsa in the crock pot before church it s pretty much the recipe i ve been searching for my entire life try it you ll love it p s for the actual recipe you use a regular can of corn and full jar of salsa that s it posted by melanie m mckinnon at 10 56 am 2 comments labels chicken crock pot easy main dish sunday february 27 2011 toasted coconut chocolate chunk cookies picture courtesy of cooking light i ve been going through my magazines and picking out recipes that i d like to try i knew my parents were coming for dinner and my mom loves coconut so i thought these would be a great dessert they were enjoyed by all definitely use dark chocolate as suggested i used a lindt bar because the sweetness of the coconut and the brown sugar makes them plenty sweet also it doesn t make a ton maybe 15 which is probably good since they re addictive ingredients 1 cup flaked sweetened coconut 4 5 ounces all purpose flour about 1 cup 1 2 tea baking powder 1 4 tea baking soda 1 8 tea salt 3 4 cup packed brown sugar 1 4 cup unsalted butter softened 1 tea vanilla extract 1 large egg 2 ounces dark chocolate 70 cacao chopped cooking spray directions 1 preheat oven to 350 degrees 2 arrange coconut in a single layer on a cookie sheet 3 bake at 350 degrees for 3 5 minutes stir coconut and cook for an additional 3 5 minutes and then set aside to cool 4 weigh or lightly sppon flour into a dry measuring cup level with a knife combine flour baking powder baking soda and salt in a medium bowl stir with a whisk until blended 5 place sugar and butter in a large bowl beat with a mixer at medium speed until well blended 6 beat in vanilla and egg 7 add flour mixture beating at low speed just until combined 8 stir in toasted coconut and chocolate 9 drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray 10 bake at 350 degrees for 10 minutes or until bottoms of cookies just begin to brown 11 remove from pan and cool completely on wire racks posted by natalie at 6 14 pm 2 comments labels cookies dessert easy chocolate cherry cookies if you normally shy away from cherries i d try these anyway i gave these to two people who said they normally don t like cherries but they both really enjoyed them i got this recipe from the cooking light magazine so it d actually relatively healthy if you can keep yourself from eating the whole batch all by yourself ingredients 1 5 ounces all purpose flour about 1 3 cup 1 5 ounces whole wheat flour about 1 3 cup 1 1 2 cups old fashioned rolled oats 1 tea baking soda 1 2 tea salt 6 t unsalted butter 3 4 cup packed light brown sugar 1 cup dried cherries 1 tea vanilla extract 1 large egg lightly beaten 3 ounces bittersweet chocolate coarsely chopped cooking spray directions 1 preheat oven to 350 degrees 2 weigh or lightly spoon flours into dry measuring cups level with a knife combine flours and next 3 ingredients through salt in a large bowl stir with a whisk 3 melt butter in a small bowl on low in microwave or on the stove if you prefer 4 add brown sugar to butter and stir until smooth 5 add sugar mixture to flour mixture and beat with a mixer on medium speed until well blended 6 add cherries vanilla and egg beat until combined 7 fold in chocolate 8 drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray 9 bake at 350 degrees for 10 12 minutes until edges brown 10 cool on pans 3 minutes or until almost firm remove cookies from pans cool on wire racks posted by natalie at 1 38 pm 1 comment labels cookies dessert easy sunday february 20 2011 healthy cookies 1 stick butter 3 4 cup apple sauce 3 4 cup white sugar 3 4 cup brown sugar 3 egg whites 1 tsp vanilla mix 1 cup whole wheat flour 1 cup unbleached white flour 1 tsp baking soda 1 2 tsp baking powder 1 2 salt 2 1 2 cups oatmeal 1 1 2 cups oat bran 1 4 cup wheat germ 1 4 cup flax seed grain 1 2 tsp cinnamon 1 2 tsp nutmeg mix add 1 4 cup white choc chips and or semi sweet dark choc chunks 1 2 cup dried cranberries mix both dry and wet ingredients together with chips berries i do it with hands because it s easier shape into golf ball size and bake at 350 for 12 15 min posted by alyssa at 5 05 pm 1 comment labels cookies pork tenderloins with onions apples i had this first at my moms and was suprised at how much i liked it it s super simple and inexpensive pork tenderloins with onion apples sherry base 1 c whipping cream 1 3 c cream sherry 1 tbsp dijon mustard 2 tsp prepared horseradish 1 tsp salt combine in bowl 4 pork tenderloin 2 tbsp butter seasoned salt pepper 2 large onions 2 large apples golden delicious are suggested but i have used others paint tenderloins with sherry baste and season tenderloins with seasoning salt and pepper preheat oven at 425 roast tenderloins until done about 35 minutes take out when meat thermometer reaches 150 meanwhile melt butter in a large frying pan over medium heat add onion and apples and cook stirring often until the onions are soft add sherry baste and bring to a boil this can be done ahead of time and reheated slice meat on the diagonal and serve with apple onion sauce serve with potatoes or rice posted by alyssa at 5 00 pm 1 comment labels main dish pork monday october 25 2010 cream of potato soup this soup has been a staple in my family for as long as i can remember my grandma and mom used to make it for us to soothe an upset stomach or counter an oncoming cold now i make it as the ultimate comfort food it s nothing like all of the loaded baked potato soups out there it s simple quick and incredibly delicious enjoy cream of potato soup 5 6 medium russett potatoes peeled and diced 2 stalks celery sliced thin 1 2 onion chopped 1 cup heavy cream half half or whole milk 1 tbsp butter garlic salt onion salt lemon pepper mashed potato flakes optional place potatoes celery and onions in a large pot and add just enough water to cover bring to a boil and let simmer until the potatoes are tender enough to mash about 20 minutes remove the pot from heat and mash the potatoes with a potato masher at this point if the soup seems too runny you can either add mashed potato flakes or return the pot to low heat and let the soup thicken i usually let it thicken for another 5 10 minutes over med low heat turn the heat to low and add the cream butter salts and lemon pepper all of this is done to taste so keep tasting until it s just right serve warm with bread and butter you feel better already don t you posted by jenna at 5 48 pm 1 comment labels main dish potatoes soup chicken enchiladas with red sauce these enchiladas remind me of my arizona home the sauce is not red enchilada sauce rather a mixture of taco and tomato sauces it s a delicious combination and a simple meal to throw together serve it up with this spanish rice and lots of sour cream and guacamole you won t want to miss out on this favorite of ours chicken enchiladas with red sauce 4 6 boneless skinless chicken breasts 2 stalks celery coarsely chopped 2 large carrots coarsely chopped 1 2 onion chopped 2 1 2 to 3 cups grated cheese colby jack monterey jack cheddar all work great 24 corn tortillas 1 2 cups vegetable oil 2 small cans tomato sauce 1 bottle la victoria red taco sauce i know this is sold in utah and arizona it is a tomato based taco sauce not a chunky salsa in any way one bottle is 15 ounces and i prefer the mild flavor 1 boil chicken breasts with celery carrots and onion for 30 minutes or until chicken is done 2 take chicken out of broth and put on a plate to cool do not discard broth reserve at least 2 cups of it for later 3 while chicken is cooling fill sauce pot up with 1 inch of oil and heat dip one corn tortilla in the oil at a time softening it by submerging it for only a few seconds you still want it pliable and definitely not crispy drain softened tortillas on paper towels 4 in a medium bowl mix the 2 cans of tomato sauce with the entire bottle of taco sauce combine well and set aside 5 begin shredding chicken into small pieces getting rid of any fat veins or gristle 6 put freshly shredded chicken in a large mixing bowl and combine with 2 cups of the grated cheese add 1 cup or more of the reserved broth to the chicken cheese mixture and mix well the mixture should be held together well but not soupy 7 preaheat the oven to 350 degrees and spray the bottom of a 9x13 baking dish 8 spoon a little bit of chicken cheese mixture into a tortilla roll up the tortilla and place it in the pan edge down so the tortillas stay closed continue until the pan is full if you have extra chicken cheese you can quickly make more tortillas or save it for tacos some other time 9 once the pan is full of enchiladas pour the sauce over the tortillas making sure to cover well 10 sprinkle remaining grated cheese over the enchiladas and bake for 30 minutes uncovered serve with sour cream guacamole cilantro and or spanish rice for a complete meal this recipe can easily be halved or you can make the full meal and freeze half of it before baking posted by jenna at 5 13 pm no comments labels chicken main dish mexican spanish rice this is my very favorite version of spanish rice it can stand on its own as a main meal or serve as a side to any mexican dish the flavor is unique and better than any restaurant rice that s out there spanish rice 4 5 slices of bacon uncooked 1 bell pepper finely chopped 1 onion finely chopped 1 cup long grain white rice uncooked 1 8oz can tomato sauce 2 cups water in a large skillet over medium heat cook the bacon until just before it turns crispy remove from skillet and drain on paper towels do not drain the grease over med high heat add the rice bell pepper and onion to the bacon grease and sauté until the onion is translucent add the tomato sauce water and bacon crumbled or cut and bring to a boil then turn heat to low and cover simmer 20 25 minutes over low heat until rice is done we love to eat this with shredded cheese on top and sour cream on the side or with red chicken enchiladas delicious posted by jenna at 4 51 pm no comments labels main dish rice side dish monday september 13 2010 marinated cherry tomato salad i have an over abundance of cherry tomatoes in my garden this year so i decided to give this recipe a whirl it was extra delicious and i loved every last drop 4 cups halved cherry tomatoes 1 4 cup vegetable oil i used olive oil 3 tablespoons cider vinegar i used pear infused vinegar which added a really yummy flavor but used what you have 1 teaspoon dried parsley 1 teaspoon dried basil 1 teaspoon dried oregano 1 2 teaspoon salt 1 1 2 teaspoons white sugar in a small bowl or cup measure and mix together oil vinegar herbs salt and sugar pour dressing over cherry tomatoes in a serving dish and gently stir to coat chill for at least 2 hours gently stir from bottom to top coating all tomatoes before serving enjoy posted by angie at 12 25 pm 2 comments labels meatless salad side dish older posts home subscribe to posts atom fellow cooks you ve got to check these out all recipes marie s recipes miranda s recipes my kitchen cafe on my menu our best bites picky palate sadie s kitchen tasty kitchen the pioneer woman cooks the sisters cafe this week for dinner labels 30 minutes or less 30 appetizer 3 baked goods 11 beef 12 bread 3 breakfast 11 calabas con pollo 1 casserole 4 chicken 37 chinese 5 cookies 10 crock pot 1 dessert 25 easy 38 five items or less 16 italian 2 leftovers 1 lunch 2 main dish 67 meatless 20 mexican 12 non edible 1 pantry items only 6 pasta 13 pork 2 potatoes 2 quick 5 rice 9 salad 7 sauce 2 seafood 2 side dish 8 slow cooker 11 snack 2 soup 15 straight from the store 4 this week s menu 3 tortillas 2 venison 1 cooks contributors alyssa angie bethany hillary jacey jenna jessica leisel maria marie melanie nancy natalie pam riki sadie credit credit for the background and header paper elements goes to s j wright creations from the chocolate cherry collection blog archive 2011 6 october 1 hearty pumpkin muffins june 1 february 4 2010 8 october 3 september 1 may 1 february 2 january 1 2009 1...