Monday, 31 October 2016

Starbucks Copycat Pumpkin Scones

These copycat scones are so easy to make and they’re a million times tastier too! Thank you Dan Delicious

2 cups all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into cubes
1/2 cup pumpkin puree
3 tablespoons milk
1 large egg
2 teaspoons vanilla extract

For the glaze:
1 cup confectioners’ sugar
2 tablespoons milk

For the Spiced Glaze:
1 cup confectioners’ sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Pinch of nutmeg
2 tablespoons milk

  • Preheat oven to 400 degrees F. 
  • Line a baking sheet with parchment paper or a silicone baking mat 
  • Set aside.
  • In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. 
  • Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  • In another bowl, whisk together pumpkin puree, milk, egg and vanilla. 
  • Pour mixture over dry ingredients 
  • Stir using a rubber spatula until a soft dough forms.
  • Working on a lightly floured surface, knead the dough 3-4 times until it comes together. 
  • Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. 
  • Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. 
  • Then cut each each rectangle into two triangles, making 8 triangles
  • Place scones onto prepared baking sheet. 
  • Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
  • To make the glaze, combine confectioners’ sugar and milk. 
  • Whisk until smooth. 
  • If the glaze is too thick, add more milk as needed; set aside. 
  • To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
  • When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
  • Allow glazes to set before serving.

Sunday, 30 October 2016

Breezy Brunch Skillet

Serve up this Breezy Brunch Skillet to get a chilly morning off to a great start. Thank you The Gooseberry Patch

6 slices bacon, diced
6 c. frozen diced potatoes
3/4 c. green pepper, chopped
1/2 c. onion, chopped
1 t. salt
1/4 t. pepper
6 eggs
1/2 c. shredded Cheddar cheese

  • In a large skillet over medium heat, cook bacon until crisp. 
  • Drain and set aside, reserving 2 T. drippings. 
  • In the same skillet, add potatoes, green pepper, onion, salt and pepper to drippings. 
  • Cook and stir for 2 minutes. 
  • Cover and cook for about 15 minutes, stirring occasionally, until potatoes are golden and tender. 
  • With a spoon, make 6 wells in potato mixture. 
  • Crack one egg into each well, taking care not to break the yolks. 
  • Cover and cook on low heat for 8 to 10 minutes, until eggs are completely set. 
  • Sprinkle with cheese and bacon. 

Friday, 28 October 2016

Pumpkin Spice Sheet Cake

This Pumpkin Spice Sheet Cake with brown butter cinnamon icing is out of this word amazing! It is moist and full of festive fall flavors! Thank you Back For Seconds

1 can pumpkin puree
1 cup oil
1 cup granulated sugar
1 cup brown sugar (packed)
2 teaspoons vanilla extract
3 eggs
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1/2 cup unsalted butter
3 1/2 cups powdered sugar
6 tablespoons milk or cream
1/2 teaspoon cinnamon
2 teaspoons vanilla extract

  • Preheat oven to 350
  • In a large mixing bowl beat pumpkin, oil, and sugars. 
  • Add vanilla and eggs, one at a time, beating between each addition.
  • In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, and nutmeg. 
  • Slowly add to pumpkin mixture, beating until smooth and well combined. 
  • Pour into a greased jelly roll pan and bake 15-18 minutes or until tester inserted into center of the cake comes out clean
  • While cake is baking melt the butter in a saucepan over medium heat. 
  • Continue cooking the butter. It will foam and start to turn brown. 
  • Once it is a deep golden brown, turn off heat. 
  • Whisk in powdered sugar, cream, cinnamon, and vanilla. 
  • If too thick add a bit more cream. 
  • Pour over hot cake when it comes out of the oven. 
  • Store covered at room temperature.

Thursday, 27 October 2016

Cinnamon Roll Cookies

Eat plain...Eat with frosting...Eat sandwiched together.. Any way you choose they are delicious. Thank you Oh Sweet Basil

1 stick of salted butter, softened
1/2 cup of brown sugar
1/2 cup of white sugar
1 large egg, whisked
3/4 teaspoon vanilla
1 1/4 cup flour
2 tablespoons french vanilla pudding
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup white chocolate chips
1 cup cinnamon chips

Optional : Cinnamon Roll Frosting

  • Heat the oven to 350 degrees. 
  • Line a baking sheet with parchment paper or a silpat.
  • In a mixer, combine the sugars, and butter. 
  • Mix for 1 minute then add the vanilla and egg and mix for another 15 seconds.
  • In a small bowl, whisk together the flour, pudding, baking soda and cinnamon. 
  • Mix for 30 seconds 
  • Add the cinnamon and white chocolate chips. 
  • Scoop out the dough onto the baking sheet and bake for 10 minutes.
  • Meanwhile, make the cinnamon roll frosting.
  • Remove the cookies from the oven 
  • Allow to cool and frost

Cinnamon Roll Frosting

Lovely creamy frosting...ideal cookies . Thank you Oh Sweet Basil

1 8oz package of cream cheese, softened
3 cups powdered sugar
1/4 teaspoon vanilla
1 tablespoon heavy cream if needed
1 1/2 tablespoons of butter, melted
1/3 cup brown sugar
1/2 teaspoon cinnamon

  • In a small mixing bowl, beat the cream cheese until smooth. 
  • Add the vanilla, powdered sugar and cream if needed.
  • In a small bowl, stir together the butter, brown sugar and cinnamon.
  • Using a spoon, drop dollops of the brown sugar mixture into the frosting 
  • Using a knife, gently swirl it through

Wednesday, 26 October 2016

Farmhouse Pork & Cabbage Sauté

Full of autumn apples & cider...a perfect chilly-day dinner. Thank you The Gooseberry Patch

4 bone-in pork loin chops
3/4 t. salt, divided
1/4 t. pepper, divided
6 slices bacon, crisply cooked, crumbled and drippings reserved
1 onion, thinly sliced
16-oz. pkg. shredded coleslaw mix
2 Golden Delicious apples, cored and sliced
3/4 lb. redskin potatoes, cubed
3/4 c. apple cider
1/4 t. dried thyme
1 T. cider vinegar

  • Sprinkle pork chops with 1/4 teaspoon salt and 1/8 teaspoon pepper 
  • Set aside. 
  • Heat reserved bacon drippings in a Dutch oven over medium-high heat. 
  • Cook chops about 8 minutes, or until golden on both sides and nearly done. 
  • Remove chops to a plate and keep warm. 
  • Add onion to pan. 
  • Cover and cook over medium heat 8 minutes, or until tender and golden, stirring occasionally.
  • Gradually stir in coleslaw mix 
  • Cook about 5 minutes, or until wilted. 
  • Add apples, potatoes, cider, thyme and remaining salt and pepper 
  • Bring to a boil. 
  • Reduce heat; cover and simmer for 15 to 20 minutes, until potatoes are tender. 
  • Stir in vinegar 
  • Return chops to pan and heat through. 
  • Sprinkle with crumbled bacon. 

Tuesday, 25 October 2016

Chicken Taco Soup

Can be made two different ways. On the stove top with some rotisserie chicken or in the slow cooker with some boneless chicken breasts. Either way, it is super delicious and packed full of flavour. Thank you Plain Chicken

2 boneless chicken breasts or 3 cups cooked, chopped chicken
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can rotel tomatoes, undrained
1 packet Ranch dressing mix
1 packet Taco seasoning
1 cup frozen corn or 1 can corn, drained
5 cups chicken broth

sour cream

Slow Cooker:
  • Place uncooked boneless chicken breasts in slow cooker. 
  • Top with beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. 
  • Cook on low for 8-9 hours.  
  • Serve with Fritos, cheese and a dollop of sour cream.

Stove Top:
  • In a Dutch Oven, combine cooked chicken beans, tomatoes, corn, 
  • Ranch mix, taco seasoning and chicken broth. 
  • Bring to a boil. 
  • Reduce heat and simmer for 20 to 30 minutes.  
  • Serve with Fritos, cheese and a dollop of sour cream.

Monday, 24 October 2016

Apple Cranberry Nut Muffins

A delicious fall muffin with the flavors of apple and cranberry. Thank you Noshing with the Nolands

  • 1½ cups flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 2 eggs
  • ½ cup sour cream
  • 4 Tbsp. butter
  • 1 cup packed brown sugar
  • 1 cup honey crisp or firm sweet apple, chopped
  • ½ cup dried cranberries
  • ½ cup pecans, chopped
Streusel Topping
  • ¼ cup chopped pecans
  • ⅛ cup white sugar
  • ⅛ cup brown sugar
  • 2 Tbsp. flour
  • ½ tsp. cinnamon
  • 2 Tbsp. butter, melted

  • Line a muffin tin with 12 paper liners. 
  • Preheat oven to 375 F.
  • Sift together the dry ingredients, flour, baking powder, baking soda and set aside. 
  • In a bowl of a standup mixer add the eggs, sour cream and melted butter. 
  • With a paddle attachment combine and then add the sugar. 
  • Continue mixing and slowly add the dry ingredients. 
  • Remove the bowl and add the apples, cranberries and nuts. 
  • Fold to combine.
  • Fill the paper liners with the muffin mixture, dividing evenly among the 12.
  • Combine the streusel topping and divide among the muffins. 
  • Bake for 25 min. or until a cake tester comes out clean. 
  • Let cool 10 min. then remove to a wire rack to cool completely.

Sunday, 23 October 2016

Pumpkin Chocolate Chip Pancakes

The Perfect Fall Breakfast. Thank you Sugar and Soul

2¼ cup all-purpose flour
4 tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
1¼ cup milk
½ cup ricotta cheese
1/4 cup pumpkin puree
2 large eggs
1/2 cup chocolate chips

  • In a large bowl, not a stand mixer, combine flour, sugar, baking powder, baking soda, pumpkin pie spice and salt.
  • In a separate bowl, stir together milk, ricotta, pumpkin puree, and eggs.
  • Add wet ingredients to dry ingredients and stir until just combined. 
  • Batter should be a bit lumpy, do not over mix.
  • Gently fold chocolate chips into the batter OR sprinkle them on to the cooking pancakes.
  • Spray griddle or large pan with cooking spray and heat on medium heat.
  • Use a ½ cup measuring cup to pour batter onto cooking surface.
  • Cook for 1½ - 2 minutes until edges start to bubble 
  • Flip and cook the other side for about a minute until side is golden brown.
  • Remove from pan, top with butter and syrup and whipped cream!

Saturday, 22 October 2016

Gingersnap Spice Cake

Amazing! Thank you Chef in Training

1 cup butter, softened
1¼ cups brown sugar
4 eggs
1 teaspoon vanilla
¾ cup milk
2½ cups flour
1 Tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
½ teaspoon cloves
½ teaspoons salt
2 cups crushed gingersnap cookies.

24 ounces cream cheese, softened
9 cups powdered sugar
2 teaspoons vanilla
½ teaspoon salt

  • Preheat oven to 350 degrees F.
  • Cream butter and brown sugar together in a large mixing bowl for 3 minutes.
  • Add eggs one at a time and beat until smooth.
  • Add vanilla and milk and beat until smooth.
  • Add flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt and beat until smooth.
  • Grease and flour two 8 inch round cake pans.
  • Pour batter evenly between the two pans.
  • Bake at 350 degrees F for 30 minutes. Turn pans over to carefully put the cakes onto cooling racks. Let cool completely.
  • While cakes are cooling, make cream cheese frosting.
  • In a large bowl, combine cream cheese, powdered sugar, vanilla and salt. 
  • Beat until smooth and creamy.
  • When cakes are cooled completely, carefully cut each cake in half height wise two make four circle layers.
  • Put a dollop of frosting onto cake stand. 
  • Carefully put the bottom half of one of the cakes on top of the dollop to help secure it in place. 
  • Place a generous amount of frosting in the center of that layer and frost carefully to outside edges. Place its top layer on top. 
  • Repeat frosting directions until all four layers are completed. 
  • Carefully frost the outside of cake.
  • Place crushed gingersnap cookies on the outside frosted edges.

Thursday, 20 October 2016

Caramel Stuffed Pumpkin Cookies

These are scrumptious eaten warm from the oven while the caramel is gooey but they’re still delicious later on too when they cool off. Thank you Cinnamon Spice and Everything Nice

1/2 cup unsalted butter, room temperature
1 + 1/2 cups granulated sugar, divided
1/3 cup canned pumpkin (not pumpkin pie filling)
1/2 teaspoon vanilla extract
1 + 1/2 cups all-purpose flour
2 tablespoons + 1/2 teaspoon ground cinnamon, divided
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) bag Rolos (for soft middles) or Kraft Caramels (for hard, chewy middles) 

  • Line 2 large cookie sheets with silpats or parchment paper.
  • In a large mixing bowl or stand mixer beat the butter and 1 cup sugar together on medium speed for 2 minutes. 
  • Add the pumpkin and vanilla beat on low for 2 more minutes.
  • In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. 
  • Add to the sugar mixture and beat on low just until combined. 
  • Refrigerate for 30 minutes.
  • After 30 minutes scoop up a slightly rounded tablespoons of the dough, 
  • Put a caramel in the center and roll into a ball. 
  • Set on one of the parchment lined cookie sheets 
  • Repeat until all the cookie dough is used up. 
  • Refrigerate for at least 2 hours or overnight.
  • When ready to bake preheat oven to 350 degrees F. 
  • Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
  • Working in batches, roll the cookies in the cinnamon sugar 
  • Bake 2 inches apart for 14 minutes. 
  • Refrigerate the unbaked cookies in between batches.
  • Allow the cookies to cool completely on the baking sheets. 
  • Store in tightly covered containers up to a week.

Tuesday, 18 October 2016

Bacon Chicken Potato Casserole

Baked chicken and potatoes have never tasted so good. Thank you 12 Tomatoes

2 pounds bone-in chicken thighs (or breasts)
8 potatoes, cut into wedges
1 cup crispy bacon, crumbled
1/3 cup extra-virgin olive oil
2 tablespoons garlic powder
1 tablespoon paprika
1/4 teaspoon cayenne
kosher salt and freshly ground pepper, to taste

  • Preheat oven to 400º F 
  • Lightly grease a baking dish with non-stick spray.
  • Place potatoes in an even layer in baking dish and season with salt and pepper.
  • Season both sides of chicken pieces generously with salt and pepper and set aside.
  • In a small bowl, whisk together garlic powder, paprika and cayenne. 
  • Take each piece of chicken and dredge it in the spice mixture.
  • Heat 2-3 tablespoons olive oil in a large skillet over medium-high heat and brown chicken on both sides.
  • Transfer to baking dish and rest chicken on top of potatoes.
  • Whisk remaining olive oil into spice mixture and mix until smooth. 
  • Drizzle over browned chicken and potatoes. 
  • Top with crumbled bacon.
  • Place baking dish in oven and bake for 30-35 minutes, or until chicken is completely cooked through and potatoes are tender.
  • Remove from oven and let rest 5 minutes before serving.

Monday, 17 October 2016

Loaded Baked Potato Soup

A real winner...wonderfully satisfying. Thank you Mel's Kitchen

4-5 medium russet baking potatoes
  • 4 tablespoons butter
  • 1/2 cup all-purpose flour, divided
  • 6 cups milk
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 1/3 cup finely diced green onions
  • 1/3 cup light sour cream
  • Toppings:
  • Sour cream
  • Shredded cheddar cheese
  • Chopped green onions
  • Cooked, diced bacon pieces

  • Preheat the oven to 375 degrees F. 
  • Pierce the potatoes all over with a fork. 
  • Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. 
  • Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle
  • Cut the potatoes in half and scoop out the insides of the potatoes. 
  • Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
  • In a large 4-quart pot, melt the butter over medium heat. 
  • When melted, add 1/4 cup of the flour and whisk to combine. 
  • Cook the mixture, whisking constantly, for 2 minutes until lightly browned. 
  • In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. 
  • Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. 
  • Stir in the potato chunks and salt and pepper. 
  • Whisk in the cheddar cheese until it is completely melted. 
  • Stir in the green onions and sour cream. 
  • Serve immediately with desired toppings.

Sunday, 16 October 2016

Whole Wheat Pumpkin Pecan Pancakes

On a chilly October morning, its a good day for these Whole Wheat Pumpkin Pecan Pancakes!. Thank you Skinny Taste

  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup buttermilk
  • 3 large egg whites
  • 1/4 cup canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 2 tsp oil
  • 3 tbsp chopped pecans
  • cooking spray
  • warmed maple syrup, for topping (extra)

  • Mix flour, baking powder, salt, cinnamon and spice in a bowl.
  • Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth.
  • Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans.
  • Don’t over-mix.
  • Heat a large skillet on medium-low heat.
  • Spray oil to lightly coat and pour 1/4 cup of pancake batter.
  • When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes.
  • Repeat with the remainder of the batter.
  • To serve, top with warmed maple syrup.

Saturday, 15 October 2016

Stuffed French Bread

French bread stuffed with a cheesy and flavourful hamburger mixture. Slice into pieces and serve like sandwiches! Thank you Life in the Lofthouse

1 loaf french bread
1 pound lean ground beef
2 Tablespoons finely chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 can cream of mushroom soup
2 Tablespoons milk
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 cups shredded cheddar cheese
1/2 Tablespoon chopped parsley (optional)

  • Preheat oven to 350° F. 
  • Slice the french bread in half, lengthwise, so you have two equal pieces. 
  • Scoop out the bread in the center of each piece. 
  • Place bread in a large bowl and tear into small chunks. 
  • Set the two halves of french bread onto a large baking sheet. Set aside.
  • Brown the ground beef and onion in a large skillet, over medium-high heat. 
  • Drain any grease.
  • Add the celery and garlic to skillet. 
  • Cook a few minutes until celery is tender. 
  • Add soup, milk and Worcestershire sauce. 
  • Season with salt and pepper. 
  • Stir and cook mixture until heated; another 5 minutes or so.
  • Add the beef mixture to the bread in the large bowl. 
  • Stir to combine. 
  • Pour mixture into the center of one half of the french bread. 
  • Spread out evenly. 
  • Top the mixture with the shredded cheese. 
  • Top with the other half of bread.
  • Bake for 10 to 15 minutes, or until cheese is melted. 
  • Remove from oven and let stand 5 minutes before slicing and serving.

Friday, 14 October 2016

Caramel Pumpkin Blondies

An incredibly delicious fall dessert combining pumpkin, caramel, and chocolate chips! They are so gooey. Thank you Real Housemoms

¾ cups Butter, Softened
1 cup Packed Brown Sugar
2 whole Eggs
1 tea
spoon Vanilla Extract
1 cup Pumpkin Puree
1 teaspoon Cinnamon
½ teaspoons Nutmeg
1-¾ cup All-purpose Flour
1 teaspoon Baking Soda
¼ teaspoons Salt

¼ cups Semi-Sweet Chocolate Chips
14 ounces, weight Caramels, Unwrapped (1 Bag)
¼ cups Heavy Cream
optional-½ cups Chopped Walnuts

  • Preheat oven to 350 degrees F
  • Lightly grease a 9×13 pan with non stick cooking spray and set aside
  • In a large bowl, cream butter and sugar until light and fluffy
  • Stir in eggs, vanilla and pumpkin until combined
  • Slowly incorporate cinnamon, nutmeg, four, baking soda, and salt into the batter 
  • Scrape sides of bowl and mix again briefly to ensure a smooth batter
  • Spread about 2/3 of the batter evenly into the prepared pan
  • For the filling: Sprinkle chocolate chips (and walnuts if wanted) over top of the batter
  • Place caramels and cream into a heat-proof bowl
  • Microwave on high until caramel is smooth and completely melted 
  • Make sure to stir every 20 seconds
  • Stop as soon as it’s melted and smooth
  • Pour melted caramel over chocolate (and nuts)
  • Spread around evenly with a butter knife or spoon
  • Place dollops of the remaining batter over the top of the caramel layer
  • Spread those dollops out to try and get a smooth layer of batter over top. (It’s fine if some of the caramel layer is peeking through)
  • Bake for 20-25 minutes or until edges are golden and a toothpick comes out clean when inserted. 
  • It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.
  • Cool completely before serving
  • Serve with vanilla ice cream or whipped cream

Thursday, 13 October 2016

Beef Pot Pie with Cheddar-Onion Biscuits

Hearty Fall casseroles are some of my favorite dishes to make Thank you Melissas Southern Style Kitchen

2 lb extra lean ground beef
1 medium onion, diced
1 small green bell, seeded and diced
1 medium carrot, peeled and diced
2 medium potatoes, bite size cubes
3 clove garlic, minced
2 Tbsp soy sauce or Worcestershire sauce
seasoned salt and black pepper
2 [16] oz can sloppy joe sauce or meatloaf sauce or chili ready tomato sauce 
1/2 cup beef broth [plus additional as needed to thin]
1 cup frozen petite peas

Cheddar Drop Biscuits:
3 cup all-purpose flour, 
1½ Tbsp baking powder 
1½ tsp salt. 
1 tsp garlic powder
3/4 cup cold butter, cubed and divided
1 cup whole buttermilk
2 cup shredded sharp cheddar cheese
2 green onion, finely chopped

  • Preheat the oven to 375°F. 
  • Spray a 9 x 13 inch baking dish with cooking spray.
  • In a large skillet, over medium-high heat saute the diced onion, carrot and bell pepper in a couple of drizzles of olive oil. 
  • Season with seasoned salt and black pepper to taste.
  • Cook for 5-7 minutes until softened and beginning to brown.
  • Add the ground beef and cubed potatoes. 
  • Cook until no pink remains in the ground beef, and the potatoes are fork tender, around 12-15 minutes. 
  • Drain any excess fat from the pan 
  • Add the minced garlic, soy sauce, sloppy joe sauce and beef broth.
  • Cook just until heated through.
  • Remove from the stovetop and add the frozen peas. 
  • Mix well.
  • Pour into the prepared baking dish.
  • To make the biscuit topping: sift together the flour, baking powder, salt and garlic powder.
  • Cut ½ cup plus 2 Tbsp cold butter into the flour until it resembles cornmeal.
  • Add the cheddar cheese and diced onion. 
  • Toss until combined.
  • Make a well in the center and add the buttermilk. 
  • Stir through until the dry ingredients are fully moistened.
  • Use 2 Tbsp, ¼ cup measuring cup or a 4 oz ice cream scoop to divide the dough into even portions. Arrange on top of the filling.
  • Melt the remaining 2 Tbsp butter and brush the tops.
  • Bake for 30-35 minutes or until golden, bubbly and the biscuits are cooked through.

Tuesday, 11 October 2016

Easy Cheesy Caprese Chicken

Thank you My Fridge Food

4 skinless chicken breasts
kosher salt & freshly ground black pepper
2 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste

  • Salt and pepper both sides of the chicken breasts and set aside.
  • In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. 
  • Add chicken, cover pan, and cook for about 10 minutes. 
  • Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).
  • Meanwile in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. 
  • Add garlic and cook for about 1 minute, or until fragrant.
  • Add tomatoes and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. 
  • Remove from heat and stir in basil. Set aside.
  • Once chicken has reached desired doneness
  • Top the tops of each chicken breast with 2 slices of mozzarella. 
  • Pour tomato mixture on top. 
  • Cover pan with lid once more and let the mozzarella melt, about 1-2 minutes.
  • Drizzle with a splash of Balsamic!!

Friday, 7 October 2016

Pumpkin Pie Pops

Delicious, super easy to make, and will disappear fast! If you like pumpkin pie, you will really enjoy this fantastic dessert! Thank you Real Housemoms

12 Frosted Pumpkin Pie Pop Tarts
8 oz Pumpkin Spice Cream Cheese 
Almond Bark
Lollipop Sticks

  • Break off the Pop Tart crusts from Pop Tarts and pulse in food processor
  • Break up the Pop Tarts, add to the food processor, and pulse to a fine crumb
  • Add Pumpkin Spice Cream Cheese and mix until all blended
  • Make Pop Tart Balls (depends on the size, but should make 20-24)
  • Place in fridge on parchment paper
  • Melt Almond Bark
  • Dip a little of the lollipop stick into melted Almond Bark and stick it into the ball
  • Dip entire ball into Almond Bark and drip off excess melts
  • Place on parchment paper
  • Add sprinkles when the pop is wet
  • Repeat for each pumpkin pie pop