Holiday Table Displays

I know this isn't a recipe... but I thought with the holidays coming up it might also be fun to share our entertaining/decorating ideas with one another to help us get inspired to not only prepare an amazing culinary feast for family and friends...but also a feast for the eye's.

The cornicopia is filled with yarn in the back to hold the fall veggies upright for the display. The candle holder is an empty wine bottle (try local restaurants many are happy to pass along their empty bottles)
The flowers and grass in these displays were gathered from yard...but if you don't have these readily available check out the dollar store...for under 5 dollars you can have all these same pieces to decorate your table.
The ribbon is from the dollar store and the lantern is from Ikea (only 3.00)!

Happy Decorating!

Crockpot Creamy Chicken and Rice

This is probably my #1 go to thing I do with my crockpot. You know those packages of rice mixture thingies?? You know these ones:

Yeah! So I use these glorious mixes to make crockpot chicken. I've only used these 2 flavors so far but it is always a hit and always yummy and so easy! In my photo above I've used the cheddar broccoli one with frozen broccoli. Here is the recipe.

2 chicken pieces I usually use boneless skinless breasts

1 package of rice mixture

2 cups water/broth

1 can of cream of chicken

1 package of cream cheese. I love using the new cooking cream ones from Philadelphia

1 package of frozen veggies

2-4 tablespoons butter

salt and pepper optional

(Recipe can be doubled)

Place chicken in crockpot with butter and you can salt and pepper if you choose. Dump in the rice package and pour the water/broth over that. Then mix together the cream of chicken and cream cheese in a bowl and pour over chicken and rice.

Cook on low for about 6 hours or on high for 3. Can use frozen chicken if you want just adjust your cooking time. At the last hour or 2 pull out the chicken and cut it up or shred it. Put it back in the rice mixture and stir everything together. Add frozen veggies and stir to combine. Sometimes I add a little milk to thin it out just a tad but that is completely optional. Then let it all come back up to temperature and the veggies thaw as well. You could even add some cheese if you wanted.

Enjoy!!

Pumpkin Spice cookies

EASY EASY EASY!

1 15oz. can pumpkin
1 box spice cake mix

Dump dry cake mix into a bowl. Add canned pumpkin. Mix ingredients until cake mix is fully incorporated into the pumpkin. Drop by spoonful onto ungreased cookie sheet and bake in a 350 degree oven for 8-10 minutes. Cookies will be light and cake-like.
If you are feeling extra nice, throw in a cup of chocolate chips, too!



(The absolute best part of this recipe is the amazing smell that comes form your kitchen! Enjoy!)

I have also seen similar recipes that add an egg into the mixture, but I never bother. I have tried it with the egg, and I really don't think it adds all that much to the overall finished product...

Better Broccoli, Moister Meat

Cooking tip:
To keep chicken moist- Cook chicken to your skillet just long enough to get a nice sear on it, but not cooked completely through. Then add about 1/2 cup- 1cup of chicken broth to the pan and let it finish cooking.  The broth helps keep the meat moist and tender!

Cooking tip:
At the stage where your meat is seared and you are adding in your broth, throw in your cut or frozen veggies. It adds SO MUCH flavor. Broccoli absorbs the flavor of the chicken and really hardly tastes like broccoli anymore. (It's how I've gotten my kids to eat their veggies!)

For those cooks who need a laugh...

People always say you shouldn't share a kitchen.  Well we have 4 adult who share one.  I do most of the cooking, but not all.  That means that usually, I am the one who makes the shopping list, and buys the groceries for 8 people.  That is a lot of food, and my hand gets tired, so I abbreviate... a lot.  It's just me and I understand it, so I don't worry.

My husband's birthday was a few weeks ago, and I went nuts making sandwich wraps, dips, drinks, picnic cakes with walnuts and without, and apples and apple dip, etc. Only, I forgot most of the ingredients for the apple dip.  Ugh.  Frantic and running out of time, my mother sensed me need and offered to scoot to the corner market and grab what I needed.  I scribbled down my shopping list and handed it to her amidst thank yous and hugs.

She looked at it and started to go.  Then stopped.  "What is this for again?"  I said "Apple Dip"  She looked confused.  "What is in it?"  I said   "Butterscotch chips, vinegar, --"  she laughed "Oh!  I knew that.  Thanks"

The whole interaction confused me but I was way too busy.  The night was a huge success even being on a Sunday and we had a full house.  I was so busy and having so much fun, that when it came time to cut the picnic cakes, I turned to my Father in law and said "You're a no-nut guy, right?"  He chortled and said.  "*cough* um.  Yes.  I'm a NO-NUT guy."  FACEPALM.  Oops.

But that isn't what this post is about.  Aftet the party, I was cleaning up, and I saw the shopping list.  It looked like this:

2 cn Sw Cd Mk
2 C BUTT chips
ving

Ah... I see why she needed to clarify those Butt Chips.  Well, sharing a kitchen can amuse people if nothing else. 

Homemade Pizza From Scratch

Sauce:

1 6 oz can of Tomato paste
1 1/2 C water
1/3 C. EVOO
2 cloves of Garlic minced
salt and pepper
1/2 Tb chopped fresh oregano leaves
1/2 Tb chopped fresh Basil leaves
1/2 Tb chopped fresh rosemary leaves
(you can use dried, but you'll have to tweak it to taste)

Mix together all ingredients making sure to dissolve the tomato paste and let sit for a few hours to get a better flavor.  No need to cook it, just spread it on the crust.

Crust:

2 1/4 tsp dry active yeast
1/2 tsp brown sugar
1 1/2 cups warm water (110 degrees)

In a large bowl or mixer, dissolve yeast and sugar in the water and let sit for 10 min.

Stir in
1 tsp Salt
2 Tb EVOO
then 2 1/2 C Flour  (for higher elevations, use 3 C)

For mixers, use bread hook and add small amounts of flour intil the dough is no longer sticky.  For old school, Turn out dough onto a well floured surface knead in flour to same effect.

Place the bowl in a well oiled bowl, cover with a warm, damp cloth, and let rise to double (about 1 hour)  I set the over to warm and then turn it off and place the bowl in there.

Punch down dough, and make into a tight ball.  let it sit and loosen for about a minute.

Roll or toss Pizza to fit your pizza stone or pan.  Add sauce and desired toppings.  This one has 4 cheeses.  And we had a smaller Pizza sheet, as my stone broke *sniff*  So the result as a BeauJo's Pizza effect with fantastic crust that doubled for tasty bread sticks.

If there is excess dough, roll and twist to form the crust and use a knife to make small slices around the crust.

Bake in preheated oven at 450  Using a stone, bake immediately.  For a pan, lightly oil the pan and let the dough rise another 15-20 minutes before topping and baking it.

Cook time is about 15-20 min. until the cheese and crust are golden brown.

"Enchilada" Potato Soup, Quick!

This recipe is based off to my Potato Soup, Quick recipe with a few minor changes. Here's this version...

 

1/2 package (24 oz) thawed, unseasoned, frozen hash browns (shredded or cubed is fine)
1/2 cup chopped onion (OPTIONAL if you don't like onion)
butter (about a 1/2 cup, but I don't really measure)

1 can Stokes Pork Green Chile Sauce
1 can chicken broth
1 can cream of chicken soup

1 can black beans, drained and rinsed

1-2 cups frozen corn (you could also used canned...)

1-2 cups cooked, cubed chicken

taco seasoning, to taste
garlic salt, to taste

cheese, to top it off

In a large sauce pan, cook and stir the onion and potatoes in butter then heat until cooked through, roughly about 10 minutes.  Stir in all other ingredients. Simmer for about 20 minutes. Sprinkle some grated cheese on top. (Sometimes I even dollop a spoonful of sour cream on top, too!) We serve it with warm tortillas and corn chips. YUM.

Peanut Butter Fudgy Bars

Courtesy of Pillsbury

Base:

1 pkg Pillsbury Moist Supreme Golden Butter Recipe Premium Cake Mix

1 cup Peanut Butter (crunchy or creamy - your call)

1/3 cup water

1 egg

Top:

1 (16-oz) can Pillsbury Creamy Supreme Dark Chocolate Frosting

1/2 cup peanut butter

1 cup+ M&M's

(optional) 1/2 cup chopped peanuts

Heat oven to 350F

Line cooking pan with foil or parchment paper (13x9 or your choice)

Mix base together and spread into cooking pan.

Bake 20-25min or until puffed and light golden brown. Cool completely before topping.

Combine frosting and 1/2cup peanut butter. Spread over cooled cake bar. Top with candies and nuts. Cut into individual serving sizes. (Chill to set frosting faster)

Potato Soup Quick!

I love this recipe because you don't have to spend time washing, peeling and cutting potatoes! Here it is:

1 package (24 oz) thawed, unseasoned, frozen hash browns (shredded or cubed is fine)
1/2 cup chopped onion (OPTIONAL if you don't like onion)
butter (about a 1/2 cup, but I don't really measure)
4 cups milk (whole milk will make it creamier- but use what you've got)
1 can chicken broth
1 can cream of chicken soup
2 cups shredded cheddar cheese (I admit we like it REALLY cheesy, so I usually use more.)
garlic salt, to taste
cooked crumbled bacon (this is OPTIONAL but very very tasty)

In a large sauce pan, cook and stir the onion and potatoes in butter then heat until cooked through, roughly about 10 minutes.  Stir in all other ingredients, except the bacon.  Simmer for about 20 minutes. Sprinkle some more  grated cheese and crumbled bacon on top. YUM.

Stuffed Crescent "Muffins"

 So I will admit I am a huge fan of anything that helps make dinner time quick and easy in our life. I found that Pillsbury is now making unperforated rolls of crescent roll dough. (Available in your refrigerated dough section.) I whipped this together with leftovers from my fridge. This is a pizza-ish version, but I can see myself getting really creative stuffing other things in there too. I already have plans to try out a breakfast version stuffed with fruit. Here's the "recipe":

1. I took a muffin pan and sprayed it with no-stick oil.

2. I then cut out square pieces of the crescent roll dough and lined muffin cups, leaving the corners sticking out the edges. ( I got twelve muffins out of two rolls, but you could probably get more if you cut your dough squares smaller)

3. I then stuffed the dough with a cheese mixture. ( I used a ricotta/mozzarella  mixture similar to what you would use in lasagna)

4. I had some left over cooked hamburger and sausage, so that went in too.

5. We like mushrooms and olives in our house, so a few of those got tossed in.

6. I then gently folded the edges of dough that were sticking up around the edges over, to make a cute little top.

7. Follow baking directions on the crescent roll wrapper, it took mine less than 15 minutes to bake. 

8. I served with leftover spaghetti sauce to dip it in and a salad.