Tuesday, 29 September 2015

Baked Breaded Ranch Chicken

Quick and easy to prepare.. and very tasty

½ cup Panko bread crumbs
¼ cup grated parmesan cheese
2 tsp garlic powder
1 envelope Hidden Valley® Original Ranch® Seasoning Mix
4 tbsp butter
4 boneless chicken breasts
  • Pre heat oven to 375
  • Spray baking pan with non stick spray
  • Melt butter in a shallow bowl.
  • In another shallow bowl, combine Panko, cheese, garlic powder, and Hidden Valley® Original Ranch® Seasoning Mix.
  • Dip chicken in butter, then roll in breading mixture to coat, pressing the breading into the chicken breast. 
  • Place breaded chicken onto tray.
  • Bake for about 35 minutes or until golden brown and the chicken is cooked thoroughly and the center is no longer pink

Monday, 28 September 2015

Mashed Potato Muffins

Nice and easy...and could be made with leftover mashed potato. Thank you My Fridge Food

  • Peel and chop potatoes and boil in lightly salted water.
  • When soft, mash potatoes plain with butter or add ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc.
  • Stuff in to a greased muffin tin
  • Run a fork along the top and brush with melted butter or olive oil.
  • Bake at 375 degrees or until tops are crispy and golden.

Monday, 21 September 2015

Cinnamony Apple Pie Muffins

Cinnamon and apples...whats not to love. Thank you The Nourishing Home

2 large eggs
1/3 cup plain whole milk or coconut milk yogurt
1 tbsp honey (or pure maple syrup)
1 tbsp fresh-squeezed lemon juice
1 1/2 tsp pure vanilla extract
2 tsp coconut flour
2 1/4 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
Cinnamon Streusel Topping
2 tbsp honey (I prefer sage honey due to its mild flavor)
1 tbsp butter, melted (or coconut oil, melted)
2 1/2 tsp ground cinnamon
1/4 tsp pure vanilla extract
1/2 cup diced organic apple (about 1 small or medium apple)
1/2 cup crispy walnut pieces
  • Preheat oven to 315 degrees.
  • Place 8 parchment muffin liners in a 12-cup muffin tin; set aside.
  • In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended.
  • Whisk in the coconut flour until blended.
  • Using a spoon, stir in the almond flour, baking soda and salt until well incorporated.
  • Set batter aside.
  • In a small bowl, add the streusel ingredients (except for the diced apple and walnuts)
  • Whisk together until well combined; set aside.
  • Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner.
  • Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
  • Using a small spoon, place a dollop of the streusel in the center of each muffin
  • Top with a little sprinkling of diced apple and walnuts.
  • Place another spoonful of batter on top of the cinnamon-apple-nut layer, making sure to evenly distribute the remaining batter among all the muffin cups.
  • Top each muffin with the remaining diced apple and nuts.
  • Drizzle the remaining cinnamon streusel over the top of each muffin.
  • Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean.
  • Allow to cool in the pan for 5-10 minutes, then serve

Sunday, 20 September 2015

Pumpkin Spice Granola

A sweet combination of fall spices along with sweet maple syrup, brown sugar, walnuts and almonds. A lovely way to start the day. Thank you A Night Owl

Pumpkin Spice Granola - a sweet combination of your favorite fall spices along with sweet maple syrup, brown sugar, walnuts and almonds. 

3 cups rolled oats (Old Fashioned Oats)
1 cup chopped walnuts
1 cup chopped almonds
1 cup packed brown sugar
1 cup pumpkin puree
¼ cup vegetable oil
½ cup maple syrup
1½ tablespoon pumpkin pie spice
½ teaspoon cinnamon
  • Preheat oven to 250 degrees F.
  • In a large bowl, mix together the rolled oats, walnuts, almonds and brown sugar.
  • Set aside.
  • In a small bowl, combine the remain ingredients until well mixed.
  • Pour over the dry ingredients and toss/mix until the dry ingredients are wet.
  • Spread the mixture on a baking sheet and put in the oven.
  • Bake for 1 hour 15 minutes.
  • Every 15 minutes, remove from the oven and stir the mixture to evenly bake.
  • Remove from the oven and allow to cool before transferring to a container

Thursday, 17 September 2015

Pumpkin Monster Cookies

A classic Monster Cookie with peanut butter, oats and M&M’s amped up a notch with the addition of pumpkin & spices. Thank you A Dash of Sanity

3 eggs
1 1/2 cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 tablespoon honey
2 teaspoons baking soda
1/2 cup butter
¾ cup peanut butter
¾ cup canned pumpkin puree
6 1/2 cups rolled oats
2 cups M&M’s

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large mixing bowl or stand mixer cream together butter, sugar and eggs.
  • Add the remaining ingredients in order and mix until well combined.
  • Use a cookie dough scooper, add 6 scoops of dough on to your ungreased cookie sheet placing a couple inches apart.
  • Bake for 10-12 minutes or until cookie is a light golden brown, the center will look doughy but it’s not, don’t overcook. 
  • Cool, serve and enjoy

Tuesday, 15 September 2015

Ranch Cheddar Chicken

This chicken is so moist and has loads of flavor...plus its incredibly easy to make. Thank you Buns In My Oven

4 boneless skinless chicken breasts
1/2 cup mayonnaise
2 tablespoons dry ranch dressing seasoning
1/4 cup grated cheddar cheese
1/4 cup panko bread crumbs
cooking spray

  • Preheat the oven to 425 degrees.
  • Place the chicken in a large baking dish.
  • In a small bowl, combine the mayonnaise, ranch, and cheddar cheese.
  • Spread on top of the chicken breasts.
  • Sprinkle the panko on top and spray lightly with cooking spray.
  • Bake for 25 minutes or until chicken is cooked through.

Monday, 14 September 2015

Easy Potato Stacks

Just 4 ingredients ... and they look so impressive. Delicious hot or cold. Thank you My Fridge Food

6-8 Tbsp. of butter
1 1/2 - 2 lb. Yukon Gold potatoes
Salt and pepper
Fresh thyme
Small clove garlic, minced (optional)
  • Preheat your oven to 350 degrees.
  • Melt the butter in a small saucepan
  • Strip 2 or 3 Tbsp. of Thyme into the melted butter with garlic
  • Slice your potatoes.
  • Toss the sliced potatoes into a bowl
  • Drizzle half the herb butter mixture in, and season generously with coarse salt and freshly ground black pepper.
  • Mix thoroughly to coat everything with the herb butter.
  • Grease your muffin tin with the rest of the herb butter
  • Lay a large piece of thyme in the center of each muffin-settin' spot
  • Start layering your potatoes in a roughly circular manner, building up a tower of potato slices that spires a little bit above the fill line.
  • These potato towers will fall a bit as they cook, so give them a little extra height
  • Make sure they are as tight and compact as possible.
  • Cover the muffin tin with aluminum foil and pop into the oven.
  • Set a timer for 30 minutes.
  • After 30 minutes, carefully remove the foil.
  • Using a cake spatula or a butter knife and tongs, carefully lift out each stack
  • Move it over to your baking sheet
  • Carefully turn it over so that the thyme leaf you placed on the bottom is now on the top.
  • If you have leftover herb butter drizzle on these potato stacks
  • Carefully slide the baking sheet back into the oven and turn the heat to 450 degrees. 
  • After about 15 minutes, your Potato Stacks will be ready.
  • You don't want them to burn, but you do want some crispness on the top and sides.
  • Once you remove them from the oven, serve them immediately or let them cool.

Thursday, 10 September 2015

Crockpot Mongolian Beef

This Crockpot Mongolian Beef is easier than getting takeout. Just throw a few ingredients in the crockpot, and come home to a wonderful asian inspired meal. Thank you Once a Month Meals

1 ½ pounds Flank Steak, sliced
¼ cups Cornstarch 
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
½ cups grate Carrot
⅓ cups slice Green Onion (Scallion)
  • Coat flank steak pieces in cornstarch.
  • Add remainder of ingredients to crockpot and stir well to combine.
  • Place flank steak into the crockpot
  • Cook on high for 2-3 hours or on low for 4-5 hours

Thursday, 3 September 2015

Salisbury Steaks


2 lbs uncooked ground beef...
3 tablespoons Worcestershire sauce (or more if you desire)
1 teaspoon garlic powder
1 dash salt and pepper
2 cups beef gravy
  • Pre heat oven to 350-375°F
  • Take a cookie sheet and cover it with foil
  • In a large mixing bowl add ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste.
  • Mix well with your hands.
  • Make patties according to the size you want.
  • Place patties on foiled cookie sheet.
  • Bake until done to your preference (for well done-30 minutes or so).
  • When patties are done, make gravy according to package instructions.
  • Pour brown gravy on top and enjoy with some mashed potatoes!