Thursday, October 25, 2012

Apple Cinnamon Crunch Waffles {from Lynnie}

Waffle Batter: Make according to directions on package, but substitute applesauce for oil. Then add about 2 tsp of cinnamon,  1/2 tsp nutmeg, and 1/2 tsp all spice

Crumb Topping: 5 TBSP of each - flour, brown sugar, oatmeal, cold butter.  2 tsp cinnamon. Mix flour, sugar, and oatmeal, and cinnamon. Cut in cold butter. (This is enough for about 10 waffles)
Caramelized Apples:  2 large apples peeled and diced, 4 tbsp butter, 3 tbsp brown sugar, 3/4 tsp cinnamon


*Grease waffle iron. Once iron is hot enough, add appropriate amount of waffle batter. Close lid and cook until green 'ready' light turns on. Open lid, add generous amount of topping to both waffles (enough to cover each), close lid, cook for another 30-60 seconds, or until topping has melted and crunched. (You might add the topping before the green light goes off to give it more time to melt.)
*Make apples as waffles are cooking.  Melt butter in small pan over med. heat.  Add apples, brown sugar, and cinnamon.  Stir and bring to a slow boil.  Boil for about 1 min.  Turn to low and simmer until ready to use.

*Once everything is ready,  top waffles with apples and mom's amazing cinnamon syrup (and homemade whipped cream, if your heart so desires). enjoy!

Candy Corn Pizza {from Grace}

(via Sherbet Blossom from Pinterest)

Pinned Image

Cinnamon Belgian Waffles {from Mom}

2 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup butter, melted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tablespoon white sugar
1/4 teaspoon salt
2 egg whites
1 pinch ground cinnamon
  1.  Preheat your waffle iron.
  2. In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
  3. Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

Cinammon Roll Dutch Apple Pie

Crumb Topping
1 cup all-purpose flour
1 cup packed brown sugar
1/2 cup butter, softened
1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
6 medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
2 tablespoons lemon juice 
1. Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
2. Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round. 
3. In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
4. In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling. 
5. Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
6. Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.

Chicken Tortilla Goodness {from Kayla}

2 to 3 chicken breasts
1 can chicken broth
1 pkg. taco seasoning
1 c. salsa
1 can corn
1 can black beans (drained)
Optional: sour cream, cheese, lettuce, tomatoes, onions, salsa, avocados, refried beans

Place all ingredients in the crockpot for 3-4 hours on high or 5-7 on low. Just before serving, shred chicken and return to pot. This can be served as a soup, with scones, or with tortillas

If you're serving with scones or tortillas, only use half can chicken broth so it isn't too runny

Monday, October 15, 2012

Parmesan Chicken Bake {From Meg}

{Recipe from My Kitchen Escapades}

6 chicken breasts (I like to cut them in half)
1 c. light mayonnaise or Greek yogurt (or half of each)
1/2 c. fresh Parmesan cheese, plus more for the top
1 1/2 tsp. seasoning salt
1/2 tsp. pepper
1 tsp. garlic powder

1.  Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan.  Lay the chicken inside the pan.
2.  Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.)  Sprinkle on a bit more fresh Parmesan over all the chicken.
3.  Bake uncovered for 45 minutes.  This dish is even better the next day, so just reheat in the microwave!

*I wasn't sure if we'd like this so I cut it in 1/3 and only made 2 chicken breasts--but I wish I'd done the entire recipe! It was super yummy and I would have loved to have leftovers!

Johnny Carino's Chicken Scallopini {From Grace}

Lemon butter:
1/2 pound butter
1 tablespoon lemon juice
2 tablespoons white wine
1/2 teaspoon garlic , minced

4 tablespoons butter , melted
2 chicken breasts
1/2 cup roma tomatoes
1/2 cup sliced mushrooms
1/2 cup cooked bacon , chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic salt
10 ounces spaghetti
8 ounces heavy whipping cream

1.Combine Lemon Butter ingredients in a mixing bowl and beat at a medium speed until a smooth consistency in the batter is formed. Once combined, keep refrigerated until needed.
2. Put spaghetti on to boil & prepare as you usually would.
3. While spaghetti is cooking halve each chicken breast (you will have 4 pieces).
4. In a warm saute pan, combine melted butter & chicken breast pieces. Saute until chicken is browned & just about done.
5. Add tomatoes, mushrooms, bacon, and spice mixture. Simmer until tomatoes begin to dissolve & chicken is done.
6. Add heavy cream and allow to boil to the middle of pan. Remove from heat, add one cup lemon butter, and fold together to make sauce.
7. Serve over spaghetti.

Wednesday, October 3, 2012

P.F. Chang's Mongolian Beef Copycat Recipe {from Mandi}

2 tsp. vegetable oil
1/2 tsp. ginger, minced
1 tsp. garlic, chopped
1/2 c. soy sauce
1/2 c. water
3/4 c. dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb. flank steak
1/4 c. cornstarch
2 large green onions, chopped


1. Heat 2 tsp. of vegetable oil in a medium saucepan over medium/low heat. Dn't get the oil too hot.
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

1. Slice the flank steak against the grain into 1/4" thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
2. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.
3. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it's nice and hot, but not smoking.
4. Add the beef to the oil and saute until brown. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and put it onto paper towels.
5. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it. Put the pan back on the oven over medium/low heat. Add chopped green onions and let sauce simmer until warm. Serve over rice.

Aunt Pat's Casserole {from Meg}

This recipe is classic Hambly and comes from Ryan's Dad's Aunt Pat. It's not even close to being healthy, but it sure is tasty!

1 pound package egg noodles
2 pounds ground beef
salt & pepper
2 – 8 oz cans tomato sauce
1 cup cottage cheese
16 ounces cream cheese
1 pint sour cream
1 bunch green onions (chopped)
½ green bell pepper (1/4” dice)

1. Preheat oven to 350 degrees.
2. Cook noodles per package directions, drain and set aside.
3. Brown hamburger, season with salt and pepper to taste, drain; add tomato sauce.
4. Mix cream cheese, cottage cheese, and sour cream with a hand mixer to blend; fold in onions and green pepper.
5. Layer 1/2 of the noodles on the bottom of a greased 9x13 baking dish. Cover with the cheese mixture. Layer with the rest of the noodles and finish with the meat/sauce mixture.
6. Bake to heat through (about 20 minutes), bubbling around the edges and browning the top slightly.

Creamy Chicken Noodle Soup {from Mom}

{Recipe from the kitchen of June Mills}

1 1/2 quarts water
3 chicken breasts
3 bouillon cubes
1/2 cup diced celery
2 cups chopped carrots
1/2 cup chopped onion
2 cans cream of chicken soup
1 package frozen peas
1 pkg grandma style frozen noodles or dried noodles
6 cups water

1. Boil together water, chicken breasts, and bouillon cubes for  for 45 minutes. Remove chicken and dice. Continue boiling broth.
2. Add celery, carrots, and onion to broth. Cook 20 minutes. Add diced chicken. 
3. Mix in cream of chicken soup, peas, noodles, and water. Simmer 15 minutes or until noodles are done.

Crock Pot version: Put first six ingredients (through onions) in crock pot and cook on high 3 - 4 hours or low for 5-6 hours. Take out the chicken and chop and add remaining ingredients. Cook until noodles and peas are done.

Tuesday, October 2, 2012

Enchilda Stack-ups {from Grace}

1 lb. hamburger
¼ small onion, chopped
1 8 oz. can tomato sauce
2 Tbsp. green chilies
½ tsp salt
½ tsp chili powder
1 can kidney beans (16 oz)
½ c. sliced olives
4 small tortillas
1/8 tsp pepper
¾ c. tomato juice
Cheddar cheese, grated

1. Cook hamburger with onion till brown,drain fat. 
2. Add tomato sauce, chilies, chili powder, pepper &salt. Mix well.
3. Add beans & olives. Place ½ mixture in bottom ofcrock pot. Top with 1 tortilla and sprinkle with grated cheese.Repeat layers. 
4. Pour tomato juice around edge. Cover & cook on low heat for 5 hours or high heat for 2.5 hours.
5. Cut into wedges. Serves 5-6