Tuesday, November 19, 2013

Buffalo Chicken Goulash

I came up with this recipe from the buffalo chicken lasagna I made a couple of months ago. This was delcious and I will be making again.

1 bottle of franks hot sauce
6 tbsp butter
1 cup shredded carrots
1 cup diced celery
1 can fire roasted tomatoes
1 lb buffalo chicken sausage (I used the precooked kind)
1 cup mozzarella cheese
1 cup white cheddar cheese
1 box of barilla mini shells

Melt butter in saucepan and cook celery and carrots until tender. Stir in 1/2 cup water, tomatoes, and hot sauce and bring to a boil. Once boiling turn down to simmer and let simmer for 1 hour. Meanwhile boil noodles. Once sauce has finished, layer, noodles, cheese, sausage and sauce in casserole pan. Bake at 375 for 20 minutes, remove cover and bake 20 minutes more.

Monday, November 18, 2013

Banana Pepper Chicken

I based my recipe for this off of this recipe from all. recipes.com.  However, I made some changes:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
  3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
  4. Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Banana Pepper Chicken
4 banana peppers cut in half
4 boneless chicken breasts
2 eggs
1/2 cup seasoned breadcrumbs
1/2 cup panko bread crumbs
4 slices provolone cheese
1 cup buttermilk

Marinate chicken in buttermilk (I did it for about 8 hours or so).

Place banana peppers in 13x9 pan. 

Dip chicken in egg and breadcrumbs and brown on both sides.  Lay on top of banana peppers.

Bake 30 minutes at 375.  Top with cheese and bake 5 minutes more. 

I served on pretzel rolls.

Bacon Doughnuts

I almost didn't make these and then I almost 1/2'd the recipe.  Well they were gone before I even had one.  I did some with bacon and some with rainbow sprinkles.  They were enjoyed!  I got 36 doughnuts and used my babycakes doughnut maker to make them. 

Baked Maple Bacon Doughnuts

makes 6
recipe adapted from Joy the Baker
for the doughnuts:
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
for the maple bacon glaze:
  • 1 cup confectioner’s sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoons vanilla extract
  • 1-2 tablespoons whole milk
  • 5 strips bacon, cooked & crumbled
make the doughnuts:
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease a doughnut pan and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.
In a small saucepan over medium-low heat, melt butter. Butter will begin to crackle and pop as it melts. Once the water has evaporated the butter will quiet down and begin to brown. Keep an eye on it, it browns quickly. The butter will begin to smell nutty. Remove from heat and immediately and set aside to cool.
In a small bowl whisk together egg, buttermilk, and vanilla extract. Add browned butter and whisk into the wet ingredients.
Add the wet ingredients all at once to the dry ingredients. Stir together until no flour bits remain and all of the ingredients are well combined being sure not to overmix batter.
Transfer batter into a plastic sandwich bag. Snip the tip with a pair of scissors and pipe batter into each doughnut mold about three-quarters full with batter.
Place in the oven and bake for 8 to 10 minutes. Keep an eye on them and try not to over-bake them. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.
While the doughnuts cool, make the glaze.
make the glaze:
In a medium bowl, mix the confectioner’s sugar with maple syrup and vanilla extract until sugar starts dissolving. Slowly add milk to thin out the glaze. You might only need 1 tablespoon so mix as you go. Add more if necessary.
Spoon glaze over each doughnut. While glaze is still wet, add the bacon crumbles on top of each doughnut. Doughnuts are best served the day they’re made. Store in an air-tight container and refrigerate if you have any left after day one (doubtful!).

Tuesday, November 12, 2013

Tomato Macaroni Soup

We really enjoyed this soup.  Even my younger son had a few bowls.  It was VERY sweet.  I would prefer the sugar to be decreased however my husband liked it as is.  So, just a warning.  I left out the Worcestershire and it had plenty of flavor.  I browned the onion and hamburger and then through in the crockpot on high for about 4 hours.

Tomato Macaroni Soup

Ingredients: 1 lb ground beef (can be left out if you want)
1 onion, diced
3 (15 oz) cans beef broth (about 6 cups)
1 (14 oz) can diced tomatoes
1 cup ketchup
1 (6 oz) can tomato paste
1 cup shredded carrots (optional)
3 tablespoons A1 sauce
2 tablespoons brown sugar
3 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
salt and pepper to taste
1 1/2 cups elbow macaroni, cooked

Directions: In a skillet over medium high heat, brown hamburger and diced onions. Drain and set aside. In a large stock pot, mix add beef broth, diced tomatoes, ketchup, tomato paste, carrots, A1, Worcestershire, basil, garlic powder, and salt and pepper and cook over medium high heat. Bring to a boil then reduce heat to low. Add beef and onion and simmer for 10 minutes. Add cooked macaroni and serve. -

See more at: http://www.sixsistersstuff.com/2013/10/tomato-macaroni-soup-recipe.html#sthash.zunzKeWU.dpuf

Oatmeal Breakfast Cookies

These came out ok.  I used apple instant oatmeal and I liked the flavor.  They were a bit crumbly and my bottoms burned a little so if I made them again I would reduce the oven temperature by 25 degrees.  I didn't use the nuts because I didn't have any.  I make them into 12 big cookies.

Oatmeal Breakfast Cookies
from Rachael Ray Magazine 

1 1/2 cups flour
1 1/2 cups instant cinnamon-spice oatmeal
3/4 cup shortening
1/4 cup (packed) brown sugar
1 tablespoon baking powder
1 cup walnuts
1/2 cup cold milk
  1. In food processor, pulse first 5 ingredients until sandy. Pulse in nuts and milk until dough forms. Pat into 8-inch disc; cut into 8 wedges. Bake at 400 degrees on parchment- lined sheet, 12 minutes.

Wednesday, November 6, 2013

Cola Q Chicken

We didn't like this at all.  We love BBQ sauce  - especially Sweet Baby Rays but this just had a funny taste to it.  I didn't like the coke addition to it at all.  I used drumsticks to make it.  I don't think the 1/2 hour on high with the BBQ sauce really did much.  I think it should have been longer.  I won't be making again:(

  • 4 – 5 Boneless Skinless Chicken Breasts, thawed
  • One 18 oz. Bottle Sweet Baby Ray’s Cola-Q Barbecue Sauce {if you can’t find Cola-Q at your store, you can substitute Original Sweet Baby Ray’s Sauce}
  • 1/2 Can Coca-Cola {approx. 6 oz.}
  • What You’ll Do:

    • Cook chicken in crockpot on high for 3 hours {covered}
    • After 3 hours, drain juices from crockpot
    • Mix together BBQ Sauce and Coca-Cola
    • Pour mixture over chicken, and cook on high for 30 more minutes

    Monday, November 4, 2013


    I have both good and bad reviews on this.  This recipe is very similar to the cheese cake I usually made except it has less cream in it and the baking time/temp is different.  I have mixed reviews on this because although we liked it baked a little less, this clearly wasn't baked long enough because the middle was still a little underdone [on the recipe reviews, many people state this].  I baked in at 400 degrees for 15 minutes and then at 200 for another 55 minutes.  I then left it in the oven with the oven turned off for about 15 mintues.  It definetely needed longer.  Perhaps to raise the initial bake to 475 for 15 minutes as my other receipe does and then lower to the 200 would work.  Needless to say I would make this again but the baking time needs to be adjusted.

    Cheesecake Supreme
    from all recipes.com

    1 1/2 cups graham cracker crumbs
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
    3. In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
    4. Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.

    Amish Noodles

    These came out well.  Both kids ate them, they really aren't anything special but they do have a nice flavor to a plain noode.  And they were super easy as long as you have the 30 minutes to wait.

    Amish Noodles

    2 tablespoons butter
    2 (14 ounce) cans chicken broth
    12 ounces egg noodles


    1. In a large pan, brown the butter.
    2. Add broth and boullion cube, bring to a boil.
    3. Add noodles, bring to a second boil, cover and turn off heat. (leave pot on the same burner).
    4. Let stand 30 minutes, stirring 2 or 3 times.

    Baked French Toast Muffins

    These were really good.  The kids loved the streusal topping.  I made them in standard muffin pans.  I used leftover french toast maple bread which added to the flavor.  I didn't have 2 hours to let them set so mine only sat about 1/2 hour.

    Baked French Toast Muffins


    1 loaf French bread, cut or torn into 1/2 inch cubes (about 12 cups of bread)
    2 1/2 cups milk
    6 large eggs
    1/2 cup granulated sugar
    1 tablespoon vanilla extract
    1 teaspoon ground cinnamon
    For the Cinnamon Streusel Topping:
    1/4 cup cold butter
    1/4 cup light brown sugar
    1/4 cup all-purpose Gold Medal flour
    1/8 teaspoon ground cinnamon
    Pinch of salt
    Butter and Maple Syrup, for serving, optional


    1. In a medium bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.
    2. Grease a 12 cup muffin tin. Add about 1 cup of bread cubes to each muffin cup. Carefully pour egg and milk mixture evenly over each muffin tin. You may need to press down on the bread cubes after you pour a little mixture and then pour more. Pour slowly or you will have a mess. Cover the muffins with plastic wrap and refrigerate for 2 hours or up to overnight.
    3. When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
    4. Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

    Friday, November 1, 2013

    French Toast Swirl Bread

    I have a recipe for french toast bread that I've made before, but I made a few revisions and it was DELICIOUS.  I made the dough in my bread machine on the dough cycle and baked in the oven at 350 for 35 minutes.  I think it could have used to have been baked a little longer but the kids were hungry and I had to get dinner in the oven [ internal temp was only 165 and it should have been closer to 200].

    French Toast Bread

    1 cup water
    1/4 cup pure maple syrup
    1 tsp maple extract
    2 cups bread flour
    1 cup white whole wheat flour
    2 tbsp Land ' Lakes Cinnamon Sugar butter
    1 tsp salt
    2.5 tsp yeast
    2 tbsp brown sugar

    Put ingredients in bread machine and select dough cycle.

    When completed, roll dough out and brush with butter.  Sprinkle with cinnamon sugar and brown sugar.  Roll up jelly roll style and place in pan.  Cover and let rise about an hour or so until double in size.  Bake.  Yum...