Thursday, October 27, 2011

My Super Easy Peach Cobbler

This peach cobbler is so yummy and so easy, I always need to double it just to be sure I get some!!!

1 c. flour
1 c. sugar
2 tsp. baking powder
1 stick butter
1 (16 oz.) can sliced peaches
3/4 c. milk
Preheat oven to 350 degrees. Mix flour, sugar and baking powder and set aside. Melt butter in a 9 x 13 inch pan. Add sliced peaches without juice and add milk to flour mixture and pour over peaches. Now pour juice from the can of peaches over batter. Cook about 40 min!

Pumpkin Whoopi Pies

This looks difficult but it really is easy, and soooo worth it!
  • For the Cream-Cheese Filling

    • 3 cups confectioners' sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 8 ounces cream cheese, softened
    • 1 teaspoon pure vanilla extract
  • For the Pumpkin Whoopie

    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 tablespoons ground cinnamon
    • 1 tablespoon ground ginger
    • 1 tablespoon ground cloves
    • 2 cups firmly packed dark-brown sugar
    • 1 cup vegetable oil
    • 3 cups pumpkin puree, chilled
    • 2 large eggs
    • 1 teaspoon pure vanilla extract


  1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
  4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Friday, October 21, 2011

Teryaki Chicken

I forgot to take a picture of this but, it was so yummy I had to post it anyway!

Teriyaki Chicken

Into the crock pot:

7-8 frozen boneless, skinless chicken breasts

In mixing bowl:

3/4 cup brown sugar
3/4 cup soy sauce
6 Tbsp cider vinegar
1 tsp chopped garlic
1/4 tsp black pepper
3/4 tsp ground ginger

Mix well and pour over the chicken. Cover and cook on LOW for 6-7 hours or High 4-5 hours. An hour before eating, remove chicken to dice it and then add it back to the crock pot.

In shaker: 4 1/2 tsp cornstarch mixed with 5 tsp cold water

Shake it up and add to the sauce and chicken, stir well. Cook one more hour and serve over rice.

My Favorite Pumpkin Muffins

Pumpkin muffins with a maple glaze.......

  • 3 1/2 cups flour
  • 3 cup sugar
  • 2 tsp. soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/8 tsp ground ginger
  • 1 1/2 tsp. salt
  • 4 eggs
  • 1 cup veg oil
  • 2/3 cup water
  • 2 cups can pumpkin
  • 1 tsp vanilla
add all of the dry ingredients.
  • Then in a separate bowl, combine all of the wet ingredients.
  • Mix well.
  • Add the wet to the dry ingredients.
  • Bake at 350 degrees for 20 minutes in a well greased muffin pan
  • *To give it a little kick try adding a half tsp of cayenne pepper to the batter before cooking* It doesn't change

Maple Glaze:

1 1/4 cup
confectioners' sugar, sifted

1 teaspoon pure vanilla extract
1/3 cup pure maple syrup

To make maple glaze: In a bowl, combine confectioners sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency.

The maple glaze is great over pork tenderloin!

Tuesday, October 18, 2011

Roasted Chicken

I love to roast a whole chicken for dinner one night, and make a chicken soup with the leftovers the next. It looks difficult, but is surprisingly easy to actually roast a whole chicken.

4-lb. roasting chicken
1 lemon, halved
1 tbl. garlic salt
1/2 t. pepper
1/2 t. dried parsley
7 cloves garlic, divided
1/4 c. butter, softened and divided
3 T. water
1 lb. potatoes, peeled and cubed
2 c. baby carrots
1 onion chopped

Place chicken in a lightly greased 13"x9" roasting pan. Squeeze lemon over chicken; place lemon halves inside the chicken. Sprinkle salt, pepper and parsley over chicken inside and out. Press one to 2 cloves garlic through a garlic press; rub over chicken. Halve remaining cloves garlic and stuff inside chicken. Rub one tablespoon butter over chicken; place remaining butter inside chicken. Pour water into pan. Cover tightly with aluminum foil, making sure foil doesn't touch top of chicken. Bake at 375 degrees for 20 minutes. Add potatoes and carrots to pan; cover again. Bake for an additional 40 minutes to one hour, until juices run clear, basting occasionally with pan juices.

Beef and Mushroom Stew

This is my Husbands favorite Autumn weeknight dinner, and you won't believe how super easy it is to make.

1 pound beef stew meat
1 can cream of mushroom soup, undiluted

1 envelope dry onion soup mix

2 cans (4 ounces) sliced mushrooms, drained

Slow Cooker Directions:

Combine all ingredients in slow cooker. Cover and cook on
LOW for 8 to 10 hours. Serve over hot cooked noodles or rice.

This is another recipe for one of those nights when you are short on time. Use leftover chicken, or boil a few frozen breasts for 20 minutes and then shred.

Mexican Chicken Crescents

1/2 c Onion; chopped
2 tble Garlic Powder
3 tbs Oil
2 1/2 c Chicken; cooked, shredded
16 oz Crescent dinner rolls
1/2 c Salsa
2 c Cheddar cheese; shredded
Sour cream

Heat oven to 350 degrees.
Grease large cookie sheet.

In large skillet, cook onion and garlic in oil until onion is tender.
Add chicken; cook over low heat until thoroughly heated, stirring
occasionally. Remove from heat.
Separate dough into 8 rectangles; firmly press perforations to seal.

Spread 2 tsp of the salsa on each rectangle to within 1/2 inch of

Stir 1 cup of the cheese into chicken mixture.
Spoon heaping 1/3 cpu of chicken mixture onto half of each rectangle.
Starting at shortest side or rectangle topped with chicken, roll up;
firmly pinch ends to seal.

Place seam side down on greased cookie sheet.
Bake for 16 to 21 minutes or until golden brown. Remove from oven;
top each with about 2 T. of remaining cheese. Return to oven.

Bake an additional 1 to 2 minutes or until cheese is melted.

Serve with sour cream and additional salsa.

Easy Caramel Apples

This is the easiest way that I have found to make caramel apples!


  • 2 packages (14oz each) caramels
  • 1/4 cup water
  • 8 medium apples, such as McIntosh, Gala, or Fuji
  • sticks for apples


In slow cooker, combine caramels and water. Cover and cook on high for 1 to 1 1/2 hours, or until caramels are melted, stirring frequently.

Meanwhile, line a baking pan with wax paper; butter the paper.

Wash and dry the apples. Insert a stick into stem end of each apple. Reduce crockpot heat to LOW.

Dip apple into hot caramel; turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple.
Place coated apples on prepared wax paper in pan. As you near the bottom of the pot, use a spoon to spoon hot caramel over apples. Put the pan of coated apples in the refrigerator to set thoroughly. Use caution if children are helping; the crockpot will probably be quite hot to the touch and the caramel could scald.