Mexican Meatball Stew

by penji1
Mexican Meatball Stew

Mexican Meatball Stew

This was a big hit, especially with the men in the house so I guess that means that meatballs are manly.  Also it was super easy to put together, you might even have on hand all the ingredients you need, there are only 5!

2 (14.5 oz each) cans Mexican style stewed tomatoes, undrained

2 (12 oz each) packages frozen cooked Italian style turkey meatballs, thawed, 24 total

1 (15 oz) can black beans, rinsed and drained

1 (14 oz) can seasoned chicken broth with roasted garlic

1 (10 oz) package frozen whole kernel corn, thawed

1  Combine all ingredients in a slow cooker or crock pot.

2  Cook on low for 6 – 7 hours or on high 3 – 3 1/2 hours.

recipe from Better Homes and Gardens

Lemon Poppy Seed Fettuccine

by penji1
Lemon Poppy Seed Fettuccine

Lemon Poppy Seed Fettuccine

It’s getting cold around here so this lemony pasta dish was just the ticket for dinner the other night!

1 tablespoon olive oil

2 cloves garlic, lightly smashed

2 zucchini, halved lengthwise and sliced into half moons

1 tablespoon poppy seeds

12 ounces fettuccine

finely grated zest and juice of two lemons

4 tablespoons butter, sliced

1/3 cup Parmesan cheese

1  Bring a pot of salted water to boil.  Heat olive oil and garlic in skillet over medium high heat and cook until garlic is golden brown then discard garlic.  Add zucchini to garlic oil and season with salt and pepper.  Cook until zucchini is crisp tender, about 2 minutes.  Stir in poppy seeds and remove from heat.

2  Cook pasta in boiling water as directed on package.  Reserve 2 cups cooking water and drain pasta.  Return skillet to medium high heat, add pasta, 1 cup of cooking water, lemon zest, butter and Parmesan, season with salt and pepper.  Bring to a simmer and toss to combine.  Add more cooking water if needed and lemon juice and simmer until sauce is slightly thickened, about 1 minute.  Serve with more Parmesan.

recipe from Food Network

The Ultimate Chocolate Chip Muffins

by penji1
The Ultimate Chocolate Chip Muffins

The Ultimate Chocolate Chip Muffins

I got a new pumpkin shaped muffin/cupcake pan and wanted to try it out so made these chocolate chip muffins (which were delicious by the way) and then had some fun decorating them.

2 3/4 cups flour

1 1/4 cups sugar

1 tablespoon plus 1/4 teaspoon baking powder

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1/2 cup butter, melted and cooled

3 eggs

1/2 cup milk

3 teaspoons vanilla

2 cups chocolate chips

1  Preheat oven to 350.  Place paper liners in a muffin pan.  If you are using a pan like my pumpkin pan then spray well with cooking spray for baking.

2  Whisk together dry ingredients then add chocolate chips and stir.

3  Whisk together wet ingredients in another bowl until well combined.

4  Pour wet ingredients into dry and stir just until combined.  Scoop into liners.  (If you are making traditional nonshaped muffins, you can sprinkle the tops with coarse or turbinado sugar.

5  Bake for 7 minutes at 425 then reduce to 375 for 15 -20 minutes more.  Cool in pan 5 – 10 minutes before removing.

6  For my pumpkin shaped muffins, I made a simple glaze out of powdered sugar, heavy whipping cream and vanilla and colored it orange with my Wilton Color Right Food Coloring System.  I drizzled it over the pumpkins and then added sprinkles and candy knives that I found at Walmart.

recipe from Dishes and Dust Bunnies

Halloween Mummy and Monster Brownies

by penji1
Halloween Mummy Brownies

Halloween Mummy Brownies

Here are a couple of cute Halloween treat ideas that are all over Pinterest and that you could put together pretty quick this Halloween and, bonus, they taste great!

1 brownie mix plus ingredients to make the brownies or 1 (9 x 13″) pan of homemade brownies

white frosting or white chocolate chips or white Wilton candy melts

candy eyes

1  For the mummy brownies, make a 9 x 13″ pan of any brownies, from a mix, from scratch, whatever, I used this brownie recipe here.  After baking, let the brownies cool completely then cut them into 16 brownies so they are more of a rectangle than a square.

2  You can do the mummy design one of two ways, you can drizzle melted white chocolate chips or white Wilton candy melts over the brownies or you can use a small round frosting tip and frost them onto to the brownies which is what I did.  I think you have more control with the frosting, just swish back and forth going down and then repeat going back up, doesn’t have to be neat, they are mummies after all.  Then just add candy eyes using the frosting or chocolate to stick them on there!  (All of those candy eyes came from Walmart.

Halloween Monster Brownies

Halloween Monster Brownies

1 box of brownie mix plus ingredients to make brownies or 1 (9 x 13″) pan of homemade brownies

various Halloween sprinkles

candy eyes

1  For the monster brownies, prepare brownies in a 9 x 13″ pan.  Before baking, sprinkle the top of the brownie batter with Halloween sprinkles, be generous!  I found cute Halloween sprinkles at both Walmart and Michaels. Bake according to directions then let cool completely.

2  Carefully cut brownies into 16 pieces.  Add candy eyes using frosting or melted white chocolate or Nutella to anchor them to the brownies.  I also added some bigger sprinkles to the torso of the monsters for some added fun.

ideas from Pinterest

Minestrone Soup with Sausage and Pesto

by penji1
Minestrone Soup with Sausage and Pesto

Minestrone Soup with Sausage and Pesto

I am so excited for soup weather.  I’m not excited for the cold because I loathe it but I am excited to make and eat soup while sitting inside my warm house!  This one was a winner.

Minestrone Soup with Sausage and Pesto

Minestrone Soup with Sausage and Pesto

16 ounces mild sausage

1 (6 oz) can tomato paste

1 onion, chopped

1 1/2 cups celery, chopped

1 1/2 cups carrots, chopped

2 tablespoons garlic, pressed or minced

1 tablespoon oregano

1 (15 oz) can Italian style diced tomatoes, undrained

5 – 7 cups chicken broth

1 (15 oz) can cannellini beans, drained and rinsed

1 (15 oz) can red kidney beans, drained and rinsed

1 cup zucchini, sliced

1 cup yellow squash, sliced

1/2 cup dry ditalini pasta

pesto and shredded Parmesan for garnish

1  In a large stock pot or Dutch oven, brown sausage over medium to medium high heat.  Drain fat.

2  Add tomato paste, onions, celery, carrots, garlic, and oregano.  Saute for about 5 minutes.

3  Add can of tomatoes and chicken broth.  Turn heat to high and bring to a boil then reduce heat to a simmer and cook for 30 – 45 mintues, until veggies are tender.

4  Add both cans of beans, zucchini, yellow squash, and pasta.  Bring to a boil again then reduce to a simmer for 10 minutes or until pasta is cooked.

5  Serve with pesto and Parmesan.

recipe adapted from The Food Charlatan

Fiesta Chicken Pasta Bake

by penji1
Fiesta Chicken Pasta Bake

Fiesta Chicken Pasta Bake

Finally had a day off from work and vacation to get in the kitchen and make some dinner, felt good, tasted even better!

Fiesta Chicken Pasta Bake

Fiesta Chicken Pasta Bake

16 oz pasta, I used rotini

1 cup salsa

1 cup sour cream

1 tablespoon taco seasoning

1 (15 oz) can corn, drained

1 (15 oz) can black beans, drained and rinsed

1 (12.5 oz) can chicken, drained and flaked

2 cups Mexican cheese blend

1  Preheat oven to 350.  Cook pasta according to package directions.

2  Drain pasta then add all ingredients to the pot, reserving 1 cup of cheese, and stir until combined.

3  Pour pasta mixture into a 9 x 13″ pan and top with reserved 1 cup cheese.  Cover with foil.

4 Bake 20 minutes, remove foil and bake for an additional 20 minutes.

recipe adapted from The Girl Who Ate Everything

Monster Cookies

by penji1
Monster Cookies

Monster Cookies

I have another monster cookie recipe on the blog which is a flourless one but this time I wanted to try one with flour.  They smelled great but I realize as I’m typing this that I didn’t even try one and now they are on their way to a scout campout with the hubs so I won’t get one.  Guess I’ll have to make another batch.

1/2 cup butter, softened

1/2 cup creamy peanut butter

3/4 cup brown sugar

1/4 cup sugar

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cornstartch

1 1/2 cups flour

1 1/4 cups old fashioned oats

1 cup Reeses Pieces

1/2 cup mini M&M’s

1/2 cup peanuts

1  Preheat oven to 350.

2  Cream together butter and peanut butter until smooth.  Add brown sugar and sugar and cream until fluffy.  Add in eggs and vanilla and beat well.

3  Mix together baking soda, salt, cornstarch and flour with a whisk then add to ingredients in mixing bowl and beat until combined.

4  Stir in oats, Reeses Pieces, M&M’s and peanuts until combined.

5  Scoop onto cookie sheets using a cookie scoop.

6  Bake 12 – 14 minutes.  Let cool on sheets 5 minutes before removing.

recipe adapted from Don’t Sweat the Recipe

M&M Kit Kat Funfetti Birthday Cake

by penji1
M&M Kit Kat Funfetti Birthday Cake

M&M Kit Kat Funfetti Birthday Cake

OK, here is my tip for the day – If you ever make a layer cake and the layers don’t turn out great for whatever reason, DO NOT THROW THEM AWAY!!!  You can find a way to still use them and pictured above is one of the ways.

I baked some funfetti layers of cake for a birthday cake and they came out a little uneven, they weren’t level so I frosted them anyway and hid the uneveness with Kit Kat’s and M&M’s and no one knew or cared because it looked cute and I’m sure tasted good too!  And think of the possibilities to cover a cake with, the different candies you could use, the different cookies you could use, the possibilities are endless and suddenly your uneven cake is perfect!

M&M Kit Kat Funfetti Birthday Cake

M&M Kit Kat Funfetti Birthday Cake

If your cake is really a mess, like it’s broken into pieces from trying to get it out of the pan, then why not make cake pops!

Smores Cake Pops

Smores Cake Pops

So the moral of the story is – Don’t throw the cake away!  Be creative, go on Pinterest if you have to and find a way to save the cake!

 

Butterbeer Cupcakes

by penji1
Butterbeer Cupcakes

Butterbeer Cupcakes

I made my friend Tami these Butterbeer Cupcakes for her birthday.  I’ve only had butterbeer at The Wizarding World of Harry Potter at Universal Studios Hollywood one time and it was divine!  These cupcakes were really good and were similar to what I remember the butterbeer tasting like.  Might have to try some other recipes to taste test.

cupcakes

1 box yellow cake mix

3 eggs

1/2 cup oil

1 cup vanilla creme soda

1/4 cup brown sugar

1 small box butterscotch instant pudding mix

frosting

2 sticks of butter, softened

1/4 cup butterscotch ice cream topping

1/2 cup brown sugar

1 teaspoon butter extract

2 teaspoons vanilla

1 (2 pound) bag powdered sugar

1/4 – 1/2 cup heavy whipping cream

additional butterscotch topping for drizzling

1  For the cupcakes, preheat oven to 350.  Line 2 muffin pans with paper liners.

2  Beat all cupcake ingredients for about 2 minutes or until combined.  Scoop batter into cupcake liners.

3  Bake cupcakes for 15 – 17 minutes or until toothpick inserted in center comes out clean.  Let cool completely.

4  For the frosting, beat butter, butterscotch topping, brown sugar, butter and vanilla extracts until creamy, about 30 seconds.  Gradually add in powdered sugar, adding heavy whipping cream as needed to achieve desired texture.

5  Pipe frosting onto cooled cupcakes then drizzle with butterscotch topping.

recipe from The Domestic Rebel

Doughnut Hole Kabobs

by penji1
Doughnut Hole Kabobs

Doughnut Hole Kabobs

I just have to share this super cute idea that I saw all over on Pinterest and decided to make for the bridal shower.  Aren’t they so cute and easy and yummy?  Who doesn’t love doughnut holes?

premade doughnut holes from the grocery store, whatever flavor you like and however many you need to feed your party

paper straws, kabob sticks, lollipop sticks, bamboo skewers, whatever you want to use

I used paper straws and had to cut them in half.  Push 2 doughnut holes or how ever many you like onto your skewer of choice, do it carefully and slowly so the doughnut holes don’t fall apart.

Ta da!  Done!