Gumbo

The best flavor, a combination of chicken sausage and shrimp make this a hearty dish, add more spice if you like it hot and can handle it, add jalapenos and some hot sauce.

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How to Make it:

Servings:8
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1/2 cup chopped fresh parsley
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced scallion
6 cloves minced garlic

1-2 jalapenos(optional)
4 cups chicken broth

1 large can crushed tomatoes

1 can diced or stewed tomatoes 

1 small can tomato sauce

your choice of hot sauce(we like Franks)
1 teaspoon salt and pepper
1 teaspoon creole or Cajun seasoning
2 lbs any combo of sausage or 2 lbs shrimp or 2 lbs chicken (etc.)

How to make it:

In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.

You will have to stir almost constantly.

This is called the roux.

Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.

Add broth, salt, and creole seasoning. Then add tomatoes and tomato sauce

Cover pot and simmer 15 minutes stirring occasionally.

Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.).

Ladle over steamed white rice.

GRINCH COOKIES

Grinch Cookies are a fun and festive twist on a classic chocolate chip cookie! Inspired by the popular Christmas movie, these soft and chewy cookies are colored Grinch-green and decorated with green and red M&Ms.

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SERVINGS: 36 COOKIES

What you Need:

1 cup unsalted butter softened
1 2/3 cup sugar
2 large eggs
1 tablespoon vanilla extract
6 drops bright green food coloring, more if you want it greener
3 cups all-purpose flour
1 teaspoon corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup red and green M&Ms plus additional ½ cup for topping cookies, if desired

How to make them:

Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.

Combine butter and sugar in a large bowl and use an electric mixer to beat until well-combined and light and fluffy (about 1 minute).

Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract and food coloring, until well-combined.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Set mixer to low speed and gradually stir dry ingredients into butter mixture. Add ingredients and stir until well-incorporated.

Fold in M&M candies keeping a few out to press on top of the cookies before baking.

Drop cookie dough by heaping 1 ½ Tbsp-sized scoops onto prepared cookie sheets, for perfectly round cookies roll dough in your hands into a smooth ball.

Bake for 11-13 minutes. If desired, gently press additional M&Ms into the tops of each cookie for decoration while they are still warm.

Allow cookies to cool completely on cookie sheet before removing.

Hot from the Oven, let them Cool

Tips for Making Homemade Cookies

Here are a few simple ways to ensure your Grinch cookies turn out soft, chewy, and delicious every time! You will love making these with your kids and making this a tradition. They will also love eating them because they are SO GOOD!

Underbake: I always take my cookies out of the oven when the centers are still slightly soft. They’ll cook for a few more minutes on the cooling hot cookie sheet. This trick helps prevent your cookies from getting overcooked.

Keep the Oven Closed: I know it may be tempting to open the oven door and check on your cookies, but you let out all the hot air needed to cook them thoroughly. Use the oven light to check on them instead!

Don’t Over Mix the Dry Ingredients: Avoid mixing your dough on a high speed. Too much beating can cause too much air in the dough. This results in the dough rising and then falling as it bakes. You should beat long enough so that the ingredients are blended until you no longer see white from the flour.

Fold in Your M&M’s: Avoid mixing the M&Ms with an electric mixer to prevent the pieces from breaking apart.

Chill the Dough: Most cookie recipes don’t require you to chill the dough, but if you have the time, chilling can help elevate your cookies. If your butter was too soft or melted when you made the dough, chilling is necessary. Chill for half an hour before forming, and baking. This allows the flavors to meld together and give the dough a bit of structure. If it’s hardened too much let it sit at room temp for 10 minutes before baking.

Sticky Honey Chicken with Green Beans and Mushrooms

Honey Chicken is loaded with tender pieces of chicken tossed in a sweet & spicy sauce and simmered with Green Beans and Mushrooms the flavor is awesome

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servings 4-6

What you Need:
1 ½ pounds chicken breasts
½ teaspoon salt & pepper each
3 tablespoons cornstarch
1 tablespoon vegetable oil or as needed
2 cups fresh or frozen green beans
1 cup sliced mushrooms
green onions for garnish

sauce
⅓ cup honey
1/4 to 1/2 cup chicken broth or water(start with less, add more as needed)
2 tablespoons soy sauce
2 teaspoons ginger grated
2 teaspoons cornstarch
1 teaspoon sriracha or to taste
5-6 cloves garlic minced

How to Make it:

Cut chicken breasts into bite-sized pieces, season with salt & pepper and toss with cornstarch.

Combine all sauce ingredients in a small bowl and set aside.

Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.

Next add a little more oil heat and then add green beans and mushrooms, cook till just tender, season a bit more with pepper and touch of salt 

Add sauce to the pan and bring to a simmer. Simmer until it thickens how you like.

Stir in chicken and toss to coat. Garnish with green onions.

Notes:

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 

Reheat leftovers in the microwave until heated through. 

Green Beans and Mushrooms

 

We always needs our vegetables right? I am always looking for new ideas to create good tasting recipes with them too. I like green beans and mushrooms and put together like this they are delicious.

Serves 6

What you Need:

1 tablespoon olive oil
1 tablespoon butter
3 large shallots, sliced thinly
8 ounces cremini or button mushrooms, sliced thinly
1/4 teaspoon salt
1 1/4 pounds green beans, stem ends trimmed (you can use frozen)
1/4 cup chicken, turkey, or vegetable broth

How to Make it:

Heat the oil and butter in a large skillet over medium heat, swirling it around to coat the pan. When the butter is fully melted and has stopped foaming, add the shallots, mushrooms, and salt. Sauté until all of their liquid has evaporated from the mushrooms and they are beginning to brown, about 10 minutes.

Add the green beans to the pan and stir to evenly distribute the shallots and mushrooms. Pour the broth over the vegetables and cover the pan. Let cook, covered, until almost tender, about 10 minutes. Turn off the heat and let stand, still covered, for another 5 minutes.

Serve the green beans in a serving dish or shallow bowl, pouring all of the mushrooms and shallots over the top.

RECIPE NOTES

Keep the green beans warm in a slow cooker or covered dish in a warm oven for up to one hour.

Flavor variations: Basic green beans are what's expected for the holidays, but for weeknights you can dress up this dish with other flavors. Add Italian seasonings to the mushrooms and shallots for an herbed version, or add sesame oil and soy sauce for an Asian twist.

Gingerbread Cookies and Little Debbie Christmas Tree Cakes Winter Wonderland Trifle

Winter Wonderland days are not complete without this festive trifle. Made with vanilla pudding, fresh raspberries, Gingerbread Cookies and your favorite Little Debbie® Christmas Tree Cakes®! This easy no-bake treat is great for your office party or for your ugly Christmas sweater party. It’s a perfect shareable dessert that everyone will be holly jolly about! This recipe was found on the Little Debbie website and I enjoyed making it for my family.

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Makes 10-15 Servings

What you Need:

2 Cartons Little Debbie Gingerbread Cookies*
2 Cartons Little Debbie Christmas Tree Cakes (Van.)*
2 4-oz. Packages Vanilla Pudding
1 Container Whipped Topping, Thawed
1 Container Fresh Raspberries, Cleaned
Shredded Coconut

Howe to Make it:

Prepare vanilla pudding according to directions on the carton.

Crush 1 carton of Gingerbread Cookies and layer the bottom of the trifle bowl.

Using the picture as your guide, arrange whole Gingerbread Cookies, alternating with Christmas Tree Cakes, around the side of the dish.

Break up the leftover Christmas Tree Cakes into bite-sized pieces, and cover the bottom of the dish with a single layer.

Spoon half of the vanilla pudding over the cake layer and top with raspberries.

Continue layering with pudding, cake and raspberries.

Top with whipped topping. Decorate with raspberries, shredded coconut and remaining cakes and cookies.

Serve immediately.

Herbal Hot Toddy

Feeling down, ill, just freezing cold, need a jump? Try this Herbal Hot Toddy to bring you up 

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Servings: One serving

Ingredients:

• 1 bag of Throat Coat tea

• 1 Tbsp of honey

• 1.5 oz of whiskey or bourbon

• Large wedge of lemon (or 1/4 cup of juice)

• 8 ounces of boiling water

Instructions:

• Boil water for your tea.

• Cover the bottom of a large mug with honey.

• Place tea bag in your mug, add the boiling water, cover mug and allow it to steep for 10-15 minutes.

• Uncover, add in your lemon juice and whiskey, stir and enjoy!

Peppermint Hot Cocoa

This delicious Peppermint Cocoa will warm your body and soul, makes 2 cups, enjoy anytime 

and who doesn't like peppermint with their cocoa?

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Servings: Makes 2 large cups

Ingredients:

• 16 oz boiling water

• 2 Traditional Medicinals Peppermint tea bags

• 4 oz very dark chocolate, broken up into pieces (70% cocoa or higher)

• ¼ cup heavy cream

• 1 Tbsp raw honey

• Whipped cream, for serving

Instructions:

• Bring 2 cups water to a boil then pour over the tea bags. Cover and let steep for 10 minutes.

• Remove the tea bags, squeeze out any excess liquid, and compost the tea bags.

• In a small saucepan over medium heat, whisk together the peppermint tea, heavy cream, dark chocolate, and raw honey.

• Stir until the chocolate is dissolved and everything is combined. Do not bring to a boil. 

Pour into two mugs, top with whipped cream, and enjoy!

Cilantro Lime Chicken

This is a quick easy recipe for busy cooks, just make this ahead with the marianate for extra flavor. For this recipe you can use thighs or chicken breast, I prefer breasts my son likes thighs, for a group meal do both, double the recipe.

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serves 4
Ingredients
6 chicken thighs - skinless, boneless (medium size)
3 tablespoons extra virgin olive oil
Juice and zest of 2 limes
¼ cup fresh cilantro - chopped
1 ½ tablespoons honey
½ tablespoon cayenne pepper
½ teaspoon red pepper flakes
½ teaspoon ground cumin
Salt/Pepper - to taste

Instructions

Pat the chicken thighs or breasts dry with paper towels.

In a large bowl or ziplock bag, add olive oil, juice and zest of the limes, cilantro, honey, cayenne pepper, red pepper flakes, cumin, salt and pepper with chicken thighs. Massage the chicken and set aside to marinade for 15 minutes.

Heat a non-stick skillet on medium/high heat. Add chicken with marinade, lay the thighs out flat. Cook chicken for 3 minutes on each side until caramelized. (to 165ºF internal temp)

Remove from the stove and serve immediately with rice, veggies or

Hamburger Stew

This stew is easy, inexpensive, some call it poor man's stew because it uses ground beef or chuck instead of beef roast. We like it a lot, instead of using roast, it's full of flavor with lots of spice, not too hot though.

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What you Need:

2 1/2 lb. ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounces) can whole tomatoes
3 c. beef stock or beef broth, plus more as needed
1 whole yellow bell pepper, seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and diced
4 whole carrots, peeled and sliced on the diagonal
5 whole red potatoes, cut into chunks
1 small can tomato sauce
1/2 tsp. kosher salt, more to taste
1/2 tsp. black pepper, more to taste
2 tsp. dried parsley flakes
1/2 tsp. ground oregano
1/4 tsp. cayenne pepper, more to taste

(I use a tsp cajun seasoning instead of oregano and cayenne sometimes)
2-3 tbsp cornstarch for thickening

How to Make it:

1 In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

2 Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 minutes, until potatoes are tender but not overly mushy. 

To thicken this mixture to a stew consistency, scoop out 1/2 cup broth, wisk in corn starch till blended, then stir back into your pot. Stir and let simmer just a few minutes till it thickens up.

3 Stew should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed. Serve with crusty bread!

Creamy Italian Sausage and Potato Soup

This is a easy soup, so creamy and full of flavor and so good. It really doesn't take long at all.

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Serves 6

INGREDIENTS
1 pound mild Italian sausage

1 small onion diced

3-4 cloves garlic minced
2 pounds Russet potatoes, diced slightly cooked first
6 cups low-sodium chicken stock
3 cups chopped kale or spinach
1 cup heavy cream
½ cup parmesan cheese, shredded
Kosher salt and black pepper, to taste
Olive oil, for garnish

How to Make it:

Brown and crumble Italian sausage in a large stock pot or Dutch oven over medium-high heat. Remove sausage with a slotted spoon from pot. Next cook your onions and garlic till slightly golden. Then you can drain the oil if there is a lot or you want, if there isn't much I leave it for flavor.

Return sausage to pot and add potatoes, chicken stock, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring to a boil and reduce heat to medium. Cook until potatoes are tender, about 10-12 minutes.

Use a slotted spoon to remove ½ of potatoes from pot. In a separate bowl, mash potatoes then return them to the pot. Stir in kale or spinach leaves, heavy cream, and more salt and pepper, to taste. Cook until kale is tender, about 2-3 minutes.

To serve, garnish with shredded parmesan cheese, freshly cracked black pepper, and a drizzle of olive oil.

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Freezing Green Peppers to Cook With

 

Did you know that you can freeze green peppers for cooking? Yes, we grew a lot of green peppers this summer so when it was about to freeze, we picked all that was ready. I washed them, dried then cleaned out the insides and sliced into strips. I froze those strips on cookie sheets for about an hour.
Then I bagged them up for use when I need them for cooking, they work great in soups, stews and other recipes that are cooked. Nice home grown peppers, and we save money buying them until we can plant some new seeds next spring.

be sure to See my youtube video how simple it is 

https://youtu.be/xFe5WjL3zKo

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Homemade Easy and Quick Pancake Mix

 Pancakes really are fast and they’re just so comforting, everyone loves them.

This makes a great gift, add some syrup and maybe sprinkles, chocolate chips

add a bow put in a small gift bag with a tag for your Breakfast.

You can also make waffles with this recipe

***

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What you Need to make Pancake Mix

3 cups Flour: All purpose flour works best for fluffy pancakes

2 tbsp Baking Powder: This gives you fluffiness and puffs the pancakes up.

1/3 cup Sugar: A little bit of sweetness to add in the pancakes.

1 tsp Salt: Always needed for balance!

***

How to Make Homemade Pancake Mix

Ever look at the ingredients in those box mixes? No idea what some of those ingredients are and are they good for your family? Right! Now you can know exactly what’s in your pancake mix!

***

How to Make Pancakes with Homemade Pancake Mix

Now it’s time to use the mix for fluffy yummy pancakes. It is just two simple instructions to making the best pancakes at home.

***

To make Pancakes Mix: In a medium bowl mix together 1 cup of milk 1 egg and 2 Tablespoons of oil. Add in 1 1/2 cup of pancake mix and stir till combined.  Cook: Drop by ¼ cups in a heated buttered skillet on medium heat.

To make waffles:  In a medium bowl mix together 3/4 cup of milk 1 egg and 2 Tablespoons of oil. Add in 1 1/2 cup of pancake mix and stir till combined.

Fill waffle maker slowly until it spreads to fill the waffle pan you use.

***

What Can I Add in my Pancake Mix?

There are so many variations and fun ways to eat a pancake. From classic butter and syrup to adding in fruit or chocolate, these pancakes are amazingly delicious. Your family will be raving how good they are!

***

Spices: This is the perfect base to add spices. When you add your mix to the wet ingredients add in cinnamon, vanilla, pumpkin spice, or other flavorings.

Mix ins: To your wet mix, add in mashed bananas, nuts, blueberries, chocolate chips, chia seeds, flax meal or protein powder for variations.

Flour: You can use whole wheat flour, unbleached flour or all purpose flour in this pre mix.

***

Tips and Storing Homemade Pancake Mix

Double: Feel free to double the mix or even triple it. I like to make lots of pancakes at once and freeze them for even quicker hot breakfasts in the morning.

Wait: When cooking your pancakes wait for those bubbles to form on top to ensure you don’t end up with gooey middles.

Butter: For extra richness, substitute melted butter for the oil. So yummy!

Don’t over mix: It’s important when you mix your wet with dry ingredients, you don’t over mix. It’s ok to have a few little lumps.

Storage: The shelf life of this homemade mix is about the same as any you’d find at the store. This should keep for 6-8 months in a cool dark place. Make sure your jar or container has a tight seal as well.

Old fashioned Banana Cream Pie

Just like Grandma's because she taught me how to make this recipe

For the little extra time to make this you'll never go back to instant pudding and pie fillings again.

#lunch #brunch #dinner #snacks #baking #Ilovetobake #desserts #recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook #bakingpies #makingpies #homemadepies #ilovetobake

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Servings:8

What you Need:

1 (9 inch) pie crusts, baked (use Deep Dish prefered)

3 cups whole milk

3/4 cup white sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

3 egg yolks, slightly beaten

2 tablespoons butter

1 teaspoon vanilla

3-4 bananas

How to Make it:

Have baked 9-inch deep dish pie shell ready.

In a large saucepan, scald the milk.

In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.

Over medium heat, stirring constantly, cook until thickened.

Cover and, stirring occasionally, cook for two minutes longer.

In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.

Cook for one minute longer, stirring constantly.

Remove from heat and blend in the butter and vanilla.

Let sit until lukewarm.

When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.

Fresh homemade Whipped Cream:

Make sure to use a steel or glass bowl, no plastic

2 cups COLD heavy whipping cream

1/4 cup+1 tbsp powdered sugar

1 tsp vanilla

Whip cream until almost whipped.  Add in sugar and vanilla and continue whipping until it is whipped cream!  I used a piping bag and 1m tip to pipe mine on, but feel free to just spread it over the top of the pie.  

Refrigerate for at least 2 hours!!!  

Potatoes and Ham Casserole in Cream Sauce

This casserole has potatoes, deli ham, onions some garlic and a delicious cream sauce topped with Mozzarella Cheese, creamy cheesy goodness.

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What you need:
5 potatoes chopped
1 tsp salt
8 oz ham, cut into small pieces
1/2 onion sliced or diced
3-4 cloves of garlic minced
1 tsp salt, pepper and oregano(salt is optional if you are avoiding extra salt, ham is salty
3 tbs olive oil
2 tbs butter
2 1/2 cups milk
3 tbs flour
2-3 cups shredded mozzarella cheese
Some pam spray
1 9x13 casserole dish

How to Make it:
5 potatoes chopped
1 tsp salt
cover with water, cook for 15 minutes
8 oz ham, cut into 1" pieces
1/2 onion diced
3-4 clov  es garlic minced
3 tbs olive oil in pan, heat up, when hot add ham, onions cook 5 minutes then add garlic 
cook another minute. Set aside

Now make the sauce to go over this casserole
melt 2 tbs butter in pan, add 3 tbs flour mix with whisk until there are no lumps
Next add 2 1/2 cups of milk, a little, About 1/2 cup at a time and stir in well till it's smooth and all the milk is incorporated into the flour mixture.

Next add ub 1 tsp each of salt, pepper and oregano, stir and cook another 5 minutes
Now in a 9x13 baking dish, spray lightly with pam spray then ladle a small amount of sauce in bottom of  pan, add potatoes and ham mixture. Then sprinkle about 2-3 cups of shredded mozzarella cheese.
Bake at 350 degrees for 30 minutes, it will be hot and bubbly and a little golden on top with the melted cheese.
Serve after cooling about 10 to 15 minutes.

Old-Fashioned Soft Pumpkin Cookies

 

Old-Fashioned Soft Pumpkin Cookies These cookies are something different and great for after work or school, or dinner with some milk, tea or coffee

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Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups granulated sugar

1/2 cup butter (1 stick), softened

1 cup LIBBY'S® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

Glaze (recipe follows)

 

Directions:

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth. 

THE BEST Belgian WAFFLES

These waffles are by far the best waffles around, you can add fruits and nuts to your liking, easy to make, make some extra up, freeze and reheat they taste great.

Serve these with a natural fruit syrup in any flavor you like, Recipe below!

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YIELD: 6 waffles

What you Need:

2 cups flour
4 teaspoons baking powder
1⁄2 teaspoon salt
1⁄4  cup sugar
2 eggs
1⁄2 cup vegetable oil
2 cups milk
1 teaspoon vanilla

How to Make them:

Oil the waffle maker.

Sift the dry ingredients together in a large bowl.

In separate bowl, separate egg whites and beat until stiff peaks form.

In a separate bowl, mix together the egg yolks, milk, oil , and vanilla, stir slightly.

Add to dry ingredients and mix well.

Fold in egg whites.

Cook in waffle iron on medium-high heat for around 5-10 minutes.

Fruit Syrup all Natural, no fructose

Fruit Syrup

You can use any fruit for this syrup that you have or want to make

Let it cool so it thickens up to serve or serve thinner warm syrup if you can't wait to cool

1 cup water
1 cup sugar
1 cup blueberries
1 tsp lemon juice

Put water in a small pan, warm it till sugar is all disolved, bring to boil then add the remaining ingredients and cook 15 minutes

Can add vanilla serve warm but it will be thinnner, or let cool

To make thicker syrup stir in a tsp or so of corn starch to water first stir before adding to pan with sugar and cook as usual for thicker syrup.

Caramel Dipped Apples with Homemade Caramel Sauce

 

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You can use whole apples or apple slices for this recipe I also use this for dipping candies but make sure it's cool enough to dip but not melt any foods.

What you Need:
1 cup finely chopped nuts salted or unsalted will work
1/2 cup Land O Lakes® Butter
2 cups firmly packed brown sugar
1 cup light corn syrup
Dash salt
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
10 tart apples, washed, dried

 

How to make

STEP 1 

Butter waxed paper; set aside. 

STEP 2

Place peanuts into bowl. Set aside.

STEP 3

Melt butter in 2-quart saucepan; add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, 10-12 minutes or until mixture comes to a full boil. Stir in sweetened condensed milk. Continue cooking, stirring occasionally, 20-25 minutes or until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 244°F. Remove from heat; stir in vanilla.

Tip: Firm Ball Stage

STEP 4

Dip apples into caramel mixture. Dip 1 end of each apple into nuts. Place onto prepared waxed paper.

Air Fryer Butternut Squash

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A very delicious way to cook butternut squash and enjoy it. Make delicious air fryer butternut squash with just a few simple ingredients. This squash recipe is a perfect side dish for almost any meal.

SERVINGS 4

CALORIES 119 kcal

EQUIPMENT

Air Fryer

What you Need:

1 butternut squash cubed
1 tablespoon olive oil
2 teaspoons minced garlic or 1 teaspoon garlic powder
½ tsp salt or to taste
¼ tsp pepper or to taste
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp nutmeg

How to Make it:

To make this easy air fryer recipe, use a sharp vegetable peeler and peel the butternut squash skin. Use a sharp chef knife, and cut squash halves, lengthwise, and then remove all seeds.

Cut the squash into cubes about the size of dice. I try to do 1-inch cubes. You can skip the steps if you use pre-cut butternut squash cubes. 

In a medium mixing bowl, add the butternut squash cubes, and toss squash with olive oil and seasonings.

Once pieces of squash are well coated, in a single layer, pour seasoned squash pieces into the air fryer basket or onto baking sheet for a rack air fryer. 

Cook butternut squash on Air Fry, at 400 degrees for 16 to 18 minutes cook time, until squash is crispy and tender to your liking. Shake the basket halfway during the cooking process.

Season cooked squash with additional salt and pepper to taste. Garnish with fresh parsley if desired.

NOTES

If using a larger squash, cook in two batches so the squash is not too stacked or overlapping while cooking.

Because all air fryer are different, cooking times may vary. 

CREAMY CHICKEN MUSHROOM FLORENTINE

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Creamy Chicken Mushroom Florentine is ready in about 30 minutes! It is filled with sun dried tomatoes, green pepper, spinach, mushrooms and the creamiest pasta!

What you Need:

1 pound boneless skinless chicken breasts cut into one inch pieces
1 tablespoon butter
1 teaspoon olive oil
2 cloves garlic minced
1/4 cup sun dried tomatoes

1 small green pepper diced(optional)
4 ounce small mushrooms sliced
1 tablespoon flour
2 cups chicken broth
1 1/2 cup half and half
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
8 ounces linguine broken in half and cooked
1/4 cup grated parmesan cheese
2 cups fresh baby spinach

The sauce for the Pasta gets nice and thick serve over pasta

How to Make it:

Cook pasta as you are cooking the chicken to get it ready to mix in the end.

In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.

Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the cooked pasta and bring just to a simmer. 

Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

Homemade Chili with Beans

 

"Can be made on the stove or in the slow cooker. It's quick, easy and so good."

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What you Need:

2 pounds lean ground beef 
1 (large) can tomato juice or crushed tomatoes or combination
1 (8 ounce) can tomato sauce 

1 can diced tomatoes

if needed add 1-2 cups water then cook down to thicken slowly
1 (15 ounce) can kidney beans, drained and rinsed 
1 (15 ounce) can chili beans, not drained
1 1/2 cups chopped onion 
1/4 cup chopped green bell pepper 
1 jalapeno pepper seeds removed and diced(optional)
1/8 teaspoon ground cayenne pepper 
1/2 teaspoon white sugar (optional)
1/2 teaspoon dried oregano 
1/2 teaspoon ground black pepper 
1 teaspoon salt 
onion powder and garlic powder to taste
1 1/2 teaspoons ground cumin 
1/4 cup chili powder 

How to make it:

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble. 

In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, chili beans, onions, bell pepper, jalapeno pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) 

Serve with your favorite toppings like, sour cream, shredded cheese, diced onions, fritos and more.\

Note: If I use a smaller crock pot I make about half this recipe or use a bigger crock pot

Cheddar Broccoli Chicken Soup

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 Cheddar Broccoli Chicken Soup tastes a lot like Panera Bread's Broccoli Cheddar but honestly it's better. SO creamy, thick like a chowder, delicious flavors, you can leave out what you don't like or have on hand but I wouldn't as it makes this soup the best soup of all.

What you Need:
1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
1 1/2 cup diced cooked chicken
1/4 cup diced cooked bacon(optional)
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper and some garlic powder to taste

How to Make it:

Make sure all your ingredients are chopped or diced and ready to go in the soup when needed. If using fresh vegetables you might want to pre-cook them just a little before adding to this creamy soup.

Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.

Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. Do NOT let this BOIL!!

Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Air Fryer Spatchcock Chicken

 

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Why spatchcock chicken? Spatchcock chicken cooks more evenly as it's on a level surface, so the breast and thigh meat are done at the same time. The chicken also cooks 25% faster when butterflied, and because it's on a flat surface, there is maximum exposure to heat, which results in more crispy, golden brown skin.

Air Fryer Spatchcock chicken is a an easy way to cook whole chicken while taking out the backbone and placing it in a butterfly position. This recipe will leave you with a crispy outside and perfectly moist and tender meat!

What you need:

1 whole chicken

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon lemon juice, or fresh squeezed lemon

How to Make it:

In a small bowl, combine garlic powder, paprika, Italian seasoning, salt and pepper. Set aside.

Preheat air fryer to 350 degrees.

Place the whole chicken on a baking sheet. If your chicken has them, remove any giblets in the cavity of the bird.

With sharp cooking shears, remove the back bone of the chicken. Cut about ½ an inch from the backbone on either side.

Flip the chicken over so it lays flat, in a butterfly looking position.

Pat dry with a paper towel.

Squeeze lemon juice over the whole chicken. 

Rub the chicken with olive oil and then rub your spice mixture all over the chicken including under the skin.

Place the chicken in your air fryer basket in the same butterfly position and place the basket in the preheated air fryer.

Cook the chicken for 45-50 minutes. Depending on the size of the bird, you may need to cook it for more or less time. At about 35 minutes, check the internal temperature with a meat thermometer and adjust time as necessary.

Cook the whole chicken until the internal temperature is 165 degrees.

Let sit for 15 minutes before serving

1. Make sure to cook until the internal temperature is 165 degrees. The outside will look done early on but the center may not be!
2. Waiting until the internal temperature to be 165 will not overcook the outside. You will still have a crispy outside with tender and moist meat.

Pumpkin Empanadas

 

Pumpkin Empanadas are mini pies, these remind you of pumpkin pies or apple butter, sweet and pumpkin spice filled, deliicious

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Yield: about 9-5" pies

 

Filling Ingredients:

1   cup canned pumpkin

1   cup firmly packed brown sugar

1   tablespoon butter

1   teaspoon ground cinnamon

1   teaspoon pumpkin pie spice*

1/4   cup chopped pecans

Crust Ingredients: 

2 1/2   cups all-purpose flour

2   tablespoons sugar

1   teaspoon salt

1   cup cold butter

8   to 10 tablespoons cold water

 

Glaze Ingredients:

1   egg

1   teaspoon water

 

Decoration Ingredients:

Sprinkles or sugar crystals

 

Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.

Heat oven to 400°F. Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.

Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.

Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanadas; repeat. Sprinkle with decorator sugar. Bake for 12 to 15 minutes or until lightly browned.

Cook the pumpkin and spices till thick

roll out the dough

I used a bowl to make big empanadas

ready to bake, sealed and pressed edges

then tops brushed with egg water mixture

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.

Recipe Tip

Filling can be prepared ahead, covered and refrigerated.