Slow Cooker Chicken Tikka

Thank you The Kitchen

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

• Cut the chicken thighs into bite-sized pieces
• Sauté the onions and garlic in a little olive oil until softened
• Stir onion, garlic, ginger, tomato paste, garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. 
• Stir in the diced tomatoes with their juices.
• Cover the slow cooker and cook for 4 hours on high or 8 hours on low. 
• Fifteen minutes before the end of cooking, stir in the heavy cream. 
• If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. 
• Taste and add more garam masala or salt to taste.
• Serve over rice with fresh cilantro sprinkled over the top of each serving. 
• The tikka masala can be refrigerated for up to a week or frozen for up to 3 months. 

Apple Pie Scones

These Apple Pie Scones are the perfect Fall morning breakfast and they're even more moist than most scones. Thank you Real Housemoms

2 C flour
⅓ C sugar
1 Tbsp baking powder
½ tsp cinnamon
½ tsp nutmeg
½ C cold butter, cubed
⅔ C apple pie filling, smashed
¾ C heavy cream

• In a large bowl, whisk together flour, sugar, baking power, cinnamon and nutmeg
• Work in butter using a pastry blender
• In a med bowl, whisk apple pie filling and cream: stir into flour mixture
• On a lightly floured surface, shape into an 8-inch square {it will be sticky}
• Cut into 16 triangles and bake on a baking sheet at 400* for 20 min.
• Brush with melted butter and sprinkle with sugar, if desired

Homemade Pumpkin Pie Spice

So easy to make for yourself. Use in your favorite pumpkin recipes where it calls for Pumpkin Pie Spice.

1½  tbsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves

• Mix all ingredients in a small bowl. 
• Store in a tightly sealed container

Harvest Apple Bread

This harvest bread is one more way to enjoy apples. Thank you Melissa's Southern Style Kitchen

2 cup all-purpose flour
1 1/2 tsp apple pie spice [here]
1/2 tsp baking soda
1/2 tsp salt
3/4 cup vegetable oil
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp pure vanilla extract
2 large eggs
1/3 cup buttermilk
1 cup pecan or walnuts, chopped and toasted
1 cup sweetened flaked coconut
1 1/2 cup finely diced apple

• Preheat the oven to 300°F.  
• Spray a 9 x 5 " loaf pan with baking spray or butter and flour.  
• Sift together the flour, apple pie spice, baking soda and salt. 
• Beat together the vegetable oil, granulated sugar, brown sugar and vanilla until combined.  
• Add the eggs and beat for 1 minute until combined.
• Add the sifted dry ingredients alternately with the buttermilk. 
• Stop and scrape the sides of the bowl as needed.
• Add the nuts, coconut and diced apple.  
• Mix in by hand.  
• Reserve 2 Tbsp of nuts to sprinkle on top.
• Spread into the loaf pan and top with reserved nuts.  
• Bounce the pan on the counter to settle the batter.  
• Bake for 1 hour 20-30 minutes or until a tester inserted into the center shows moist crumbs. 
• Cool in the pan for 1 hour, then remove to a wire rack to cool completely before slicing. 

One Pot Spicy Sausage Skillet

Thank you Plain Chicken

1 Tbsp olive oil
1 lb smoked sausage, sliced into 1/4" slices
2 Tbsp dried minced onion flakes
1 tsp garlic powder
2 cups low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
1/2 cup heavy cream
8 oz campanelle pasta (or penne)
1/4 tsp salt
1/2 tsp pepper
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions

• Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot.  
• Add sausage and cook until lightly browned.
• Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. 
• Bring to a boil.  
• Reduce heat to low and cover skillet. 
• Simmer for 15-20 minutes, until pasta is tender.
• Remove skillet from heat and stir in half of the cheese. 
• Top with remaining cheese and sprinkle with scallions.  
• Broil until cheese is melted and bubbly.

Peanut Butter–Banana Bread

Peanut butter is whipped into the basic recipe for a moist banana bread with a hint of nutty flavor. A small amount of chopped roasted peanuts offers delightfully surprising crunch. Thank you My Recipes

1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt 
1/3 cup creamy peanut butter 
3 tablespoons butter, melted 
2 large eggs
1/2 cup granulated sugar 
1/2 cup packed brown sugar
6.75 ounces all-purpose flour (about 1 1/2 cups) 
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts 
Cooking spray 
Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter 

• Preheat oven to 350°.
• Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed.
• Add granulated and brown sugars; beat until blended.
• Combine flour and next 5 ingredients (through allspice) in a small bowl.
• Add flour mixture to banana mixture; beat just until blended.
• Stir in nuts.
• Pour batter into a 9 x 5-inch loaf pan coated with cooking spray.
• Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
• Remove from oven; cool 10 minutes in pan on a wire rack.
• Remove bread from pan; cool.
• To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk.
• Drizzle glaze over bread.

 

Apple Pie Spice

Use for your apple pie (of course), but it’s also great in any dessert that you want to add a little bit of warmth and depth to. Think baked apples, oatmeal, apple muffins and so much more! Thank you My Baking Addiction

4 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg

1/2 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 teaspoons ground cardamom

• Combine spices in a small bowl, 
• Mix well 
• Store in a small jar or spice container.

Sparkling Apple Cider Pound Cake

Super moist pound cake. Thank you The Country Cook

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sparkling apple cider
3/4 cup confectioners' sugar
3 to 4 teaspoons sparkling apple cider

• Preheat oven to 350°. 
• Line bottom of a greased 9x5-in. loaf pan with parchment paper; grease paper.
• In a large bowl, cream butter and sugar until light and fluffy. 
• Add eggs, one at a time, beating well after each addition. 
• In another bowl, whisk flour, baking powder and salt 
• Add to creamed mixture alternately with cider, beating well after each addition.
• Transfer to prepared pan. 
• Bake 40-50 minutes or until a toothpick inserted in center comes out clean. 
• Cool in pan 10 minutes before removing to a wire rack to cool completely.
• In a small bowl, mix glaze ingredients until smooth 
• Spoon over top of cake, allowing it to flow over sides. 

Steak and Gravy

Steak and gravy was a staple growing up and it is still one of my family favourites. Thank you The Texas Chef

4- 6 6 ounce pieces of steak, eg round or sirloin
1 cup flour
1 onion diced
1 cup oil for frying
salt
pepper
garlic powder
2 cups beef broth
Kitchen Bouquet
 

• Place enough oil in a hot pan to come up side of pan 1/4 of inch.
• Season meat with salt and pepper and dredge in flour.
• Place in hot oil and brown on each side and then remove from pan.
• Mix flour with hot oil to form roux.
• Add onion
• Add beef broth and stir to thicken
• Season with salt,pepper and garlic powder.
• Add a small splash of Kitchen Bouquet and stir.
• Replace meat to pan making sure to cover meat in gravy.
• Reduce heat cover and simmer until meat is fork tender



Blackberry Puff Pies

Blackberry Puff Pies packed with Blackberry, cream cheese and white chocolate... A little taste of Autumn
Thank you Pink Whisk
 

1/2 block of Puff Pastry 
85g cream cheese
1 tbsp icing sugar
40g white chocolate finely chopped
200g blackberries
1 egg, for egg wash
3 tsp granulated sugar

• Preheat oven 230C
  
• Roll out half a block of puff pastry on a lightly floured surface to approx. the thickness of a pound coin
• Using a 3” cutter, cut out 18 circles.
• Combine the cream cheese, icing sugar and white chocolate, mixing well
• To half of the circles add a tsp of cream cheese mixture in the centre and top with 3 blackberries. 
• Cut 3 small slits in the remaining pastry circles.  
• Brush around the filling on the base circle with egg wash and lay the tops in place
• Gently ease the edges of the pastry circles together over the filling and press well at the edges
• Place onto a lined baking tray
• Brush the tops with egg wash and scatter over the granulated sugar.
• Bake in the oven for 12-15 minutes until golden. 
• Serve warm or cold

Chicken Pot Pie

Easy, delicious homemade pot pie. Thank you The Bitter Side of Sweet

FOR THE CRUST:
1½ cups all purpose flour (and a little extra for rolling out dough)
1 teaspoon salt
1 stick cold butter (cut into cubes)
5 tablespoons ice cold water
FOR THE FILLING:
2 14.5 ounce cans of vegetable mix
1 14.5 ounce can cream of chicken
½ cup chopped onion
½ cup chicken broth
1 cup chicken (cooked and diced)
1 egg
1 tablespoon water

• Add flour and salt to mixing bowl. 
• Add butter. 
• Using the flat blade on your mixer mix the flour and butter together till butter is pea size.
• Slowly add one tablespoon water in till you get a nice smooth dough.
• Form dough into a disk and wrap in plastic wrap. 
• Place in the refrigerator for 50 minutes or until ready to use.
• Preheat oven to 375 degrees. 
• Spray 9x13 rectangle glass casserole dish with non stick cooking spray.
• Mix vegetables, cream of chicken, onion, broth and chicken together.
• Pour into pan.
• On a floured surface roll dough out to a rectangle of ⅛ inch thickness.
• Place over your vegetable mixture.
• Cut slits in the top of your dough.
• Whisk 1 egg and 1 tablespoon of water together and brush onto the top of your crust.
• Bake for 45-50 minutes or until you have a nice golden brown crust.
• Allow to cool in oven for 30 minutes. 
• Cut and serve! 

Sour Cream Coffee Cake Muffins

Rich and dense and perfectly tasty. Thank you Comfortable Food

For the crumb topping:
3/4 cup all purpose flour
3/4 cup brown sugar
1/4 tsp salt
1/2 cup walnuts
6 tbsp, cold and cut into small pieces

For the cinnamon swirl:
1/2 cup sugar
1 1/2 tsp cinnamon

For the muffins:
3 1/2 cups all purpose flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 cup butter softened
1 1/2 cups sugar
4 large eggs
2 cups sour cream (creme fraiche)
1 1/2 tsp vanilla extract

• In a medium bowl, sift the flour, sugar and salt together, then stir in the walnuts.
• Use a pastry cutter or your fingers to mix the butter in until the mixture looks like coarse bread crumbs.  
• Cover with plastic wrap and put in the refrigerate.
• In a small bowl, mix the sugar and cinnamon together well, then set aside.
• Preheat the oven to 350 F (175 C) 
• Spray a muffin pan well (inside the cups and on the top) with cooking spray.
• Sift the flour, baking powder, baking soda and salt together in a medium bowl, and set aside.
• In a larger bowl, use an electric mixer to cream the butter and sugar together until light and fluffy.  
• Add the eggs one at a time, beating well after each addition.
• Add the sour cream and vanilla, and mix until just blended.
• Add the flour mixture in three equal additions, beating just enough to incorporate after each addition – do not over-mix.
• Spoon the batter into the muffin cups, filling them about two thirds full 
• Sprinkle over a large spoonful of the cinnamon sugar and use a knife to gently swirl it in.  
• Top with another spoonful of batter, spreading it evenly over the top.
• Sprinkle the crumb topping on top of the muffins and bake in the oven for about 25 – 30 minutes, until a toothpick test comes clean.

Sloppy Joe Spuds

Simple, fast and filling. Thank you Mommy Hates Cooking

1 Lb Ground Beef Chuck

1/2 Cup Onion, Finely Chopped
8 oz Can Tomato Sauce
2 Tbsp Honey
1/4 Tsp Dry Mustard
1/2 Tsp Salt
1/4 Tsp Pepper
4 Baked Potatoes, Cooked
Cheese

• Brown the meat in the skillet on medium heat and then drain. 
• Once drained add in the onion and cook for 3 minutes stirring in the remaining ingredients. 
• Simmer for another 5 minutes.
• Top this over a sliced and buttered baked potato then top with cheese.

Easy Cajun Sausage Jambalaya

Thank you Play Party Pin

1 tbsp olive oil
1 1 lb. package smoked sausage, 1/4 diced and 3/4 sliced into rounds
3 medium carrots, peeled and diced
4 celery stalks, diced
5 cloves garlic, minced
2 large bay leaves
1 tsp kosher salt
1 tsp oregano
1/2 tsp parsley
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp kofte spice mix
1 1/2 cups white, long-grain rice, rinsed and dried
3 cups chicken broth

• Heat oil in large sauté pan over medium heat.
• Add the sausage rounds (keep the diced sausage for later) 
• Cook until browned and carmelized. 
• Remove the sausage with a slotted spoon to leave the drippings behind.
• Add the carrots, celery, and diced sausage 
• Cook until slightly browned and softened, about 4 minutes.
• Add the garlic, salt, and dried spices to the pan and cook for 1 minute.
• Add the rice to the pan and cook for 3 minutes, stirring frequently.
• Add the chicken broth and bring to a boil. 
• Once boiling, cover and lower heat and simmer for 10-15 minutes until the rice is done.
• Remove the lid and stir in the sausage and serve.

Crockpot Cranberry Chicken

Thank you A Pinch of Glitter

6-8 Chicken breasts, cubed
1 can (14 oz.) whole-berry cranberry sauce
1 cup French dressing
1 envelope onion soup mix

• Place chicken in the bottom of crockpot.
• In a medium sized bowl, mix together the cranberry sauce, french dressing, and onion soup mix. 
• Pour over chicken.
• Cook on low for 6-8 hours or high for 4 hours.
• Serve with rice or couscous. 

 

Skillet Potatoes

for a new twist on potatoes

for a new twist on potatoes

A great way to cook your potatoes for a great side dish. Thank you Mommys Kitchen

4 - 5 medium sized potatoes, sliced thin 1/8 inch

1 - 5 oz can evaporated milk

2 - tablespoons heavy whipping cream or half & half (optional)

3 - tablespoons of butter

1 - 2 tablespoons minced garlic

salt & pepper to taste

• Preheat oven to 350 degrees. 
• Peel and slice potatoes into 1/8 inch thick slices. 
• The thicker you slice the potatoes the longer they take to cook.  
• In a heavy oven safe skillet over medium heat melt butter with garlic, salt and pepper.
• Add the potatoes 
• Cook until the potatoes are coated with butter and are turning brown on the edges. 
• Add evaporated milk and cream or half & half and cook until the milk starts boiling.
• Place the whole skillet of potatoes into the oven and bake for 20 minutes. 
• Adjust cooking time for the thickness of the potatoes. 
• Cook the potatoes an additional 10 minutes so the potatoes become crispy on top. 
• Remove from oven, cool a bit and serve right from the skillet

Apple Cream Cheese Bundt Cake

Rich, moist and full of flavor. Thank you Glorious Treats

Cream Cheese Filling-
1 (8oz) package cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 egg
2 Tablespoons flour
1 teaspoon vanilla

Cake-
1 cup finely chopped pecans
3 cups flour
1 cup sugar
1 cup (packed) brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon allspice
3 eggs, lightly beaten
3/4 cup oil (canola, olive or vegetable)
3/4 cup applesauce (unsweetened)
1 teaspoon vanilla
3 cups peeled and finely chopped apples (I used Granny Smith)
Praline Frosting-
1/2 cup (packed) brown sugar
1/4 cup butter
3 Tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
1/4 cup roughly chopped pecans, for garnish

• Grease and flour a (14 cup) bundt pan, and set aside.
• Beat the cream cheese, butter and sugar together with an electric mixer until blended and smooth. 
• Add egg, flour and vanilla and beat until just combined. 
• Set aside.
• Preheat oven to 350*F and bake pecans for 5-7 minutes until lightly toasted and fragrant.
• Meanwhile, stir flour, both sugars, salt, baking soda and spices together in a large bowl.
• Stir in eggs, then oil, apple sauce and vanilla.
• Stir in apples and pecans.
• Spoon two-thirds of the apple batter into the prepared pan, then spoon cream cheese filling over the apple mixture, leaving a 1 inch border around the edges of the pan.
• Spoon remaining apple batter over the cream cheese filling.
• Bake cake at 350*F for 1 hour to 1 hour and 15 minutes, or until a long wooden skewer inserted in the center comes out clean. 
• Cool cake in the pan, on a wire rack about 1 hour. 
• Remove cake from pan, and cool completely approx an additional hour.
• When the cake has cooled, prepare praline frosting.
• Combine brown sugar, butter and milk in a saucepan and bring to a boil. 
• Boil 1 minute (set a timer).
• Remove pan from heat and add vanilla extract, then powdered sugar. 
• Whisk together until fully combined. 
• If needed, pour frosting through a fine strainer to remove any powdered sugar lumps. 
• Cool frosting slightly for about 5 minutes until it has begun to thicken slightly, but is still easily pourable. 
•  Pour over cake, as desired. 
• Garnish with pecans, if desired.

Homemade Fried Rice

A great way of using leftover rice. Quick an easy.Thank you My Fridge Food

3 cups cooked white rice (day old or leftover rice works best!)
3 Tablespoons sesame oil or vegetable oil
1 cup peas and carrots (if using frozen make sure they're thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce

• On medium high heat, heat the oil in a large skillet or wok. 
• Add the peas/carrots mix, onion and garlic. 
• Stir fry until tender. 
• Lower the heat to medium low and push the mixture off to one side 
• Pour your eggs on the other side of skillet 
• Stir fry until scrambled. 
• Add the rice and soy sauce and blend all together well. 
• Stir fry until thoroughly heated!

Pork Afritada

This One Pan Pork and Veggies is easy and delicious. Thank you Kawaling Pinoy

2 pounds pork belly or pork fillets, cut into 2-inch cubes
2 medium potatoes, peeled and cubed
1 large carrot, peeled and cubed
1/2 green bell pepper, seeded and cut into cubes
1/2 red bell pepper, seeded and cut into cubes
1 (15 ounces) can tomato sauce
1 small onion, peeled and chopped
2 to 3 cloves garlic, peeled and minced
1 tablespoon Worcestershire sauce
2 cups water
1/4 cup oil
salt and pepper to taste

• Heat oil in a pot over medium heat
• Add potatoes and carrots and cook, turning once or twice until lightly browned. 
• Remove from pan and drain on paper towels. 
• Add bell pepper and cook for about 30 to 45 seconds. 
• Remove from pan and drain on paper towels.
• Remove oil from pot except about 2 tablespoons. 
• Add onions and garlic and cook, stirring regularly, until limp. 
• Add pork and cook, stirring occasionally, until lightly browned. 
• Add Worcestershire sauce and cook for about 1 to 2 minutes.
• Add tomato sauce and water and bring to a boil. 
• Lower heat, cover and cook for about 40 to 45 minutes or until pork is tender.
• Add potatoes and carrots and continue to cook until vegetables are fork-tender and sauce is thickened and reduced. 
• Add bell peppers and cook for 1 to 2 minutes or until tender yet crisp. 
• Season with salt and pepper to taste. 
• Serve hot.

 

Creamy Chicken Broccoli Pie Pockets

Quick, delicious and easy dinner that the whole family will love. Thank you Chef in Training

 

8 oz. cream cheese
4 Tbsp. butter
¼ tsp. onion powder
¼ tsp. garlic salt
1½ cups cooked and shredded chicken
1½ cups frozen chopped broccoli
½ cup frozen corn
1 box refrigerated Pillsbury Pie Crust

• In a large microwave safe bowl, combine cream cheese and butter. 
• Microwave in 15 second intervals until slightly melted and able to stir until smooth.
• Add onion powder and garlic salt to cream cheese/butter mixture and stir well.
• Add chicken, frozen chopped broccoli and frozen corn to cream cheese mixture. 
• Stir until well combined.
• Unroll both sheets of refrigerated pie crust dough. 
• Cut each of the round pie crusts into quarters.
• On one quarter of pie crust dough, put ¼ of cream cheese/chicken mixture (about ¾-1 cup.) 
• Place a second quarter of pie crust dough over the top (make sure it lines up with bottom quarter)
• Pinch seams to seal off. 
• You can flute the pie crust edges for a prettier look.
• Repeat until you have 4 pie pockets. 
• Cut about three small slits on the tops of each pie pocket for breathing. 
• Place on a greased cookie sheet.
• Bake at 400 degrees F for about 20 minutes or until tops are golden brown.

 

Chocolate Mocha Chip Banana Bread

Chocolate and banana bread with a creamy coffee frosting. Delicious. Thank you Inside BruCrew Life

 

1/2 cup brown sugar

1/2 cup sugar

1/2 cup butter, softened

2 eggs

1 cup mashed banana

1/2 cup plain greek yogurt

2 teaspoons vanilla extract

1 Tablespoon instant coffee

1 1/2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup mini chocolate chips 

For the Coffee Frosting

1 Tablespoon water

1 teaspoon instant coffee

1/4 cup butter

1 cup powdered sugar

2 Tablespoon mini chocolate chips

• Beat the sugars and butter until creamy. 
• Stir the instant coffee into the vanilla. 
• Add the eggs, banana, yogurt, and coffee vanilla to the butter and beat again.
• Sift together the flour, cocoa powder, baking soda, and salt. 
• Add it to the creamed mixture slowly. 
• Do not over beat. 
• Stir in the chocolate chips by hand gently. 
• Spoon into a greased 9x5 pan. 
• Bake at 350 degrees for 60 minutes. 
• Remove from the oven and let cool in the pan for 15 minutes. 
• Flip out and let cool completely.
• Dissolve the water and coffee together and beat into the butter. 
• Slowly add the powdered sugar until creamy. 
• Spread over the top of the cooled bread. 
• Sprinkle with mini chocolate chips. 
• Cut into slices. Store in a tightly sealed container.