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Wednesday, October 18, 2017

Crockpot Chicken Tortilla Soup

Fall is definitely here and what a great way to enjoy it with different Crockpot soups! This chicken tortilla soup is a delicious one, I love to mix in with my soup line-ups every now and then!

A little spice and Mexican flavors

Wednesday, October 11, 2017

Turkey, Onion and Chive Pinwheels


I absolutely love pinwheels!! All different combinations of flavors! These Turkey, Onion and Chive Pinwheels are my go-to among different pinwheels.


Have a party or picnic that you need to bring a dish for? Pinwheels are perfect for ANY type of get together!

Need to prepare something fast for a carry-in? Pinwheels are super easy and come together fast to get several to share. They travel well and will be one of the first dishes to be empty at your party.


These Turkey, Onion and Chive Pinwheels are perfect for school lunches, after school snack, tailgating parties, and appetizers as well! You really can't go wrong!!


Make ahead of time and they keep well in the fridge for a few days.

They're for sure to be a potluck favorite!



Turkey, Onion and Chive Pinwheels

Ingredients: 
Flour tortilla shells
Philadelphia Onion and Chive Cream Cheese
Deli cheese slices (I like colby-jack cheese)
Shredded deli turkey
Shredded lettuce

Directions:
Simply lay out a tortilla shell and spread the cream cheese evenly around the entire shell. On half of the shell layer the cheese, turkey, and lettuce in a somewhat thin layer. Roll up the shell tightly, but gently so it takes shape. Refrigerate for 30 minutes to firm up the cream cheese. Cut the ends off the tortilla roll and cut into 1-inch slices.

PRINTABLE RECIPE HERE



Sunday, October 1, 2017

Old Fashioned Rice Pudding


Rice pudding...such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!


This recipe comes from a version of my grandma's recipe and I love the creamy sweetness of it!




There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.


If you need a simple, easy dessert that is flavorful that can be served warm or when it's cooled down.

The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you'll love.



Old Fashioned Rice Pudding

Ingredients: 
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch

Directions:
Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon, and nutmeg and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.

PRINTABLE RECIPE HERE



Enjoy!!




This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own

Friday, September 29, 2017

French Pancakes, A Rumford Complete Cookbook Recipe

A tasty breakfast recipe is something I always look forward to! Our family's schedule is super busy, but on slow weekends we love a tasty hearty breakfast.


Add some sweet preserves to the center, roll them up, and sweeten with delicate powdered sugar to top off the dish!


Perfect.

Delicious.

The recipe starts with a simple batter, poured into just the bottom of the pan, and cooked for a thin pancake.

I put up some apple preserves/pie filling that I generally use for my apple turnovers for the middle of the french pancakes and oh so yummy they were!

The French Pancake recipe is on page 130 of the Rumford Complete Cookbook from 1908.


Here is my version:



French Pancakes, A Rumford Complete Cookbook Recipe 

Ingredients:
1 cup flour
1 teaspoon Rumford Baking Powder
1/2 teaspoon salt
2 eggs
1 cup milk
Preserve - any flavor you'd like (I used apple)

Directions:
Combine the flour, salt, and baking powder together in a bowl. In a separate bowl beat the eggs with the milk and add to the dry mixture in the bowl. Using a small pan and spray it before each pancake, pour some batter in just enough to cover the bottom. Cook golden brown then flip and cook the other side. Spread the preserve and roll up . Sprinkle with powdered sugar before serving.

PRINTABLE RECIPE HERE




This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own


Monday, September 11, 2017

Sunflower Fields

Driving past acres and acres of farm fields, there is so much beauty growing in our countryside. But when I come up on a field or a patch of full sunflowers it is truly breathtaking! I love the sight!

We grow a variety of crops on our farm, but this year I wanted to grow a good size patch of all sunflowers!

I wanted to plant them later than usual, so they would be ready in the early fall season! I'm so glad we did! I have loved looking down our little hill at my small patch of beautiful sunflowers!

They are bright and cheery and sure to brighten one's day! I love the golden glow in the fall sunset against the beautiful blooms!

Plus they have been really fun to photograph! I thought I'd share a little of the beauty!







Thursday, August 31, 2017

Herbed Chicken with Cream Sauce

Are you looking for a simple chicken recipe that is super easy and loaded with flavor? This Herbed Chicken with Cream Sauce recipe is just that. Juicy and flavorful with the cream sauce adding the
Serve with your favorite vegetables or a side salad to round out the meal.

My family loves chicken meals and its nice to change up different flavors. This Herbed Chicken with Cream Sauce is easy and comes together fast, great for any night of the week!


The chicken breasts are simply seasoned with herbs and baked.


A cream sauce is made from chicken broth and drippings from baking and cream to drizzle over the chicken.


The herby chicken flavors are sure to please and delicious all times of the year! The blend of flavors of thyme,

For meal variations serve over rice, or pasta, or paired with your favorite vegetables and a roll.



Herbed Chicken with Cream Sauce

Ingredients:
2 pounds chicken breast
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion diced
1 tablespoon minced garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried mustard powder
1/2 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1 1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons Clabber Girl Corn Starch

Directions: 
In a small pan add the olive oil, butter, onions, and garlic and saute them. In a small mixing bowl add the thyme, salt, mustard powder, pepper, parsley, and basil and mix together. Then add the sauted onions and garlic to the herb mixture. Pour the chicken broth to a 9 x 13 baking dish. Rub each chicken breast in the herb mixture on both sides then place them in the baking dish with the chicken broth. Cover with foil and bake at 350 degrees for 1 hour.

Remove chicken breast from the oven. Remove them from the baking dish and cover to keep warm. Pour chicken broth and drippings into a medium sauce pan to make the sauce. Add the cream and whisk together. Add corn starch to the sauce and bring to a boil for about 2 minutes to thicken the sauce. Add salt and pepper to taste if needed. Drizzle over herbed chicken. Serve.

PRINTABLE RECIPE HERE


Serve with your favorite vegetable sides, over rice or pasta for an added complete meal. 





This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own
\

Monday, August 28, 2017

Honey Cake, A Rumford Complete Cookbook Recipe

A sweet and moist cake is a perfect addition for any meal. A great way to top off with dessert, a simple and tasty Honey Cake!

If you love honey like I do, then you are in for a treat with this cake. It definitely has a great honey flavor!


I generally keep local honey on hand, but any kind of honey will do.

The benefit of local honey is that if you are one to suffer from seasonal allergies, local honey can help relieve those symptoms. The bees collect nectar from the same plants that are causing you to sneeze and sniffle, so with local honey you can ingest the same allergen that is bothering you and this will help you become more immune to those seasonal allergens in your area.

Plus honey taste amazing and why not support a local beekeeper if you are able to!

And what a great way to enjoy honey....in a cake!

The Honey Cake recipe is on page 136 in the Rumford Complete Cookbook from 1908




Here is my version:



Honey Cake, A Rumford Complete Cookbook Recipe

Ingredients:
1/3 cup butter
1/2 cup sugar
2 eggs
1 cup honey
2 cups flour
1 1/2 teaspoon Rumford Baking Powder
1/3 teaspoon salt

Directions:
In a medium mixing bowl add the butter and sugar and mix together until creamy and well blended. Add the eggs and beat the mixture together well. Gradually add the honey and continue to beat the mixture with a hand blender. Add the flour, baking powder, and the salt and mix thoroughly all together until well blended. Pour the cake batter into a well greased loaf pan and bake at 350 degrees for 45 minutes. Let cool and remove from loaf pan. Serve.



PRINTABLE RECIPE HERE


Warm Honey Cake with a little butter spread on it is super tasty as well!

Enjoy this deliciously sweet cake for a treat at any meal.



This post is sponsored by Clabber Girl but my
 thoughts/opinions are always 100% my own






Tuesday, August 22, 2017

Slow Cooker Barbeque Meatballs

Are you looking for a simple and easy recipe for fall parties, football game tailgates, or even to take to the field for fall harvest?! These Slow Cooker Homemade Barbeque Meatballs are perfect for any of the activities above! As well as a simple dinner option!


Fall is a pretty busy season for us! Between kids in soccer, flag football, and gymnastics, pumpkin season, and harvest we are on the go a lot. Not to mention, school back in session, so homework.

What a perfect time to get out the Colts Crock Pot.

I make several batches of these homemade freezer meatballs. I flash freeze them to set up then place them in freezer bags, a batch grouped together. We generally eat one batch right away, then I save the others for a later time.

Pull the meatballs our frozen and place in the crockpot and they are ready to cook with the barbeque sauce mixture.


Delicious!!




Slow Cooker Barbeque Meatballs

Ingredients:

Homemade or Frozen Meatballs

I use homemade, so here is the recipe for them
2 lbs ground beef
2 eggs
1 cup milk
1 1/2 cup plain bread crumbs
1 tsp pepper 
2 tsp parsley
2 tsp chopped onion

Directions:
Combine all the ingredients in a large bowl and mix together. Roll out each meatball for desired size, I do about the diameter of a quarter, and place them on large cookie sheets. After all the meat mixture is rolled into meatballs, place the cookie sheets in the freezer to flash freeze individually. Remove cookie sheets from freezer and place all meatballs in freezer bags to freeze for later or prepare to cook. Makes about 50 to 60 meatballs for one batch.

When cooking the meatballs in a slow cooker, I use them right away after flash freezing. 

Barbeque sauce mixture 
Ingredients: 
I cup BBQ sauce 
1/2 cup ketchup
1/4 cup mustard
1 cup brown sugar
1/4 cup water
Worcestershire sauce to taste

Directions: 
Combine all the above ingredients together in a large mixing bowl and mix together until well combined. 

Place meatballs in crock pot and add the sauce mixture over top. Stir together until all meatballs are coated well. Cook on high for 6 hours in slow cooker. Serve.