Friday Recipe - Spicy Chicken with Sweet Potato and Mango

This is a low calorie recipe and it is absolutely fabulous! I made this for dinner and at first Mr. Man wasn't sure about it (he still isn't 100% on board with the mango, but he will eat a bite or two of it), but he always goes for a 2nd plateful! I took left overs to a friend and she just raved and raved about it. I serve it warm at home, but she didn't know she was supposed to warm it up so she ate it cold. I tried it cold, I have to say it was pretty tasty cold too!

Spicy Chicken with Sweet Potato and Mango
INGREDIENTS:
2 cups cubed peeled sweet potatoes (I did 2 yams actually and I think I got a little more than 2 c of cubed yams)
2 Tbls olive oil
1 pound skinless, boneless chicken breast halves - cubed
1 clove garlic, minced
2-3 Tbls low sodium soy sauce
3/4 cup water
3 Tbls honey
3 Tbls hot sauce, or to taste
1 ripe mango, peeled and cubed
1/4 tsp crushed red pepper flakes
1 tsp cornstarch
1 Tbls warm water

Place the sweet potatoes into a saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.

Meanwhile, heat oil in a skillet over medium-high heat. Stir in chicken, and cook until no longer pink in the center, about 5 minutes; remove chicken to a plate and set aside. Stir garlic into the skillet, and cook for a few minutes, until fragrant. Pour in the soy sauce, 3/4 cup of water, honey, and hot sauce. Bring to a simmer, then stir in the sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot. Dissolve the cornstarch in 1 tablespoon of water, and stir into the simmering mixture; stir until thickened. 


This can served alone, OR over steamed white or brown rice, OR quinoa or other pasta you prefer.

Friday Recipe - Apple Crisp Pancake with Apple Cinnamon Syrup

I got this recipe from a Bed & Breakfast in Mt. Jackson, Virginia. I have a dream of one day owning my own B&B so I love cooking recipes from B&B's and making my family pretend we are in a B&B! This one was a big hit, Lady Bug preferred it without the syrup (but this girl doesn't like maple syrup on anything either, and she also doesn't like powdered sugar so I am not sure you can trust her on this one!)

Apple Crisp Pancake
PANCAKE INGREDIENTS:
1 egg, beaten
3/4 c milk
3/4 c chunky applesauce (when I make it I don't use chunky because I use our homemade applesauce which is not chunky and it tastes really good enough though it isn't chunky)
1 tsp vanilla
2 c pancake mix

TOPPING INGREDIENTS:
1/2 c quick cooking oats
1/4 tsp cinnamon
1/4 c brown sugar
1/2 c pancake mix
3 Tbls butter

Spray a jelly roll pan with cooking spray. In a large bowl, combine the egg, milk, applesauce, vanilla and pancake mix. The mixture will be a little thick, not too thick but certainly not thin. Spread the mixture in the prepared pan.

In a medium bowl, combine the oats, brown sugar, pancake mix. Cut in butter for crumble topping. Sprinkle topping over the pancake batter. Bake at 375 for 14-16 minutes. Cut into squares and serve with Apple Cinnamon Syrup.

Apple Cinnamon Syrup
INGREDIENTS:
1 c sugar
2 Tbls cornstarch
2 tsp ground cinnamon
2 c apple cider or natural apple juice
2 Tbls lemon juice
1/4 c butter

In a saucepan combine sugar, cornstarch, cinnamon, cider and lemon juice. Bring the mixture to a boil and let boil 1 minute. Remove the pan from the heat and add in the butter. Stir until melted. (makes about 3 1/4 cups of syrup)

This makes a large pan and therefore is more than even my family could eat in one sitting. This pancake warms up well. I would like to try to freeze it too and see how it does, just haven't gotten that far with it yet.

Friday Recipe - Fried Cube Steak and Smashed Potatoes

This recipe is not mine, but I highly recommend this one! These recipes come from Pioneer Woman (LOVE her!) They are so yummy (everything Pioneer Woman cooks is amazingly yummy!)


Click HERE to go directly to the website and I highly recommend you make this soon along with THESE

Friday Recipe - Breaded Pork Tenderloin Sandwiches

My in-laws grew up in Indiana and then moved to a farm town in Nebraska when my husband was growing up, so they make some mid-west meals that I never had when I was growing up in the heart of the city. This is one of them, and it is SO yummy. My kids often ask for it, but the problem is when I make them they do not come out as good as when Mr. Man cooks them. So he usually gets elected to cook these for us when we get a craving for them!

Breaded Pork Tenderloin Sandwiches
INGREDIENTS:
6-8 pork cutlets (try to get thinner ones, but if you get thicker ones you will need to place a cutlet between waxed paper and flatten it out until it is thin enough for the sandwich)
3 eggs, beaten
4 Tbls of milk
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp seasoning salt
salt and pepper to taste
2 cups crushed saltine cracker crumbs
1/2 cup vegetable oil
hamburger or kaiser buns
OPTIONAL TOPPINGS: mayonnaise, ketchup, mustard, dill pickle slices, lettuce, onion and tomato

Beat together eggs and milk, garlic powder, onion powder, seasoned salt, salt and pepper in a shallow bowl.

Place cracker crumbs in a separate shallow bowl.

In a large skillet, heat oil over medium high heat. While oil is heating, dip cutlets in egg mixture, then coat with the cracker crumb mixture. Place the coated cutlets into the hot oil and fry until golden brown on both sides. Lay on a paper towel to absorb the grease.

Grill or toast inside of buns. Put one cutlet on a bun; add your choice of lettuce, tomato, onion, mayonnaise, ketchup, mustard and pickle. My family prefers just a cutlet and some dill pickles on the bun. I, personally, add on the mayo, but you can top it however you like!

Friday Recipe - Loaded Breakfast Potato

I'm sure we've all had a loaded baked potato, with sour cream and cheese or maybe chili and cheese or even one of my favorites, broccoli cheese soup! But here is a little twist on that. It doesn't happen often in my house, but occasionally I will make too many baked potatoes for dinner leaving us with one or two stranded baked potatoes. The next morning I like to take that baked potato, warm it up in the microwave, then cut it in half and smash it a little. Top it with a little butter, one scrambled egg, some cheese, crumbled bacon bits, and a little salsa. This is so yummy!

Loaded Breakfast Potato (makes 1 serving)
INGREDIENTS:
1 baked potato
slab of butter (as much or little as you like)
1 slice of bacon, cooked and crumbled
1 egg, scrambled
sprinkling of cheese
spoonful of salsa
sour cream 

Warm up baked potato in microwave. Cut it in half lengthwise. Smash out the potato a little bit. Top with a butter. Top with egg and bacon. Then add cheese and finally top it off with a little salsa and sour cream if you desire. Eat up and enjoy!

Friday Recipe - Hot cocoa

What could be better than a little cup of hot cocoa on Christmas Eve. This year, we are planning to get in our PJ's, watch a Christmas movie (my vote is for Polar Express) and sip some hot cocoa!

This recipe has become a new family favorite in my house. I found the recipe here and we love it! I also mixed some up to give as gifts this year to neighbors, teachers, co-workers, etc. **I really like how she decorated the little bags to give her cocoa as gifts. I wasn't that creative though!

Hot Cocoa
INGREDIENTS:
2 c powdered sugar
1 c Hershey's cocoa
2 1/2 c powdered milk (processed to a fine powder)
1 tsp salt
1 Tbls flour

Mix everything together and store in an air-tight container. To serve, put 1/3 of the mixture in a cup and fill with hot water. Stir and enjoy!

To give this as a gift, I measured out 1/3 measurements into a Ziploc baggie. I put enough in each bag so the receiver could make 3-4 cups from each bag. I then made up some little tags on the computer and attached it to the bag that said "To serve: Put 1/3 cup of cocoa into a cup. Fill the cup with hot water. Stir and enjoy!"

Friday Recipe - Chocolate Peanut Clusters

These are so easy and one of my favorite holiday treats. It makes quite a bit so these are good to give as gifts to neighbors, co-workers or teachers.

Chocolate Peanut Clusters
INGREDIENTS:
1 package (1 lb 8 oz) chocolate almond bark
1 package (11.5 oz) semi sweet chocolate chips
1 package (11.5 oz) milk chocolate chips
3 containers (12 oz each) Spanish peanuts

Melt chocolate almond bark in microwave according to package directions. Add in chocolate chips and microwave in 30 second intervals, stirring well after each 30 seconds, until chips are fully melted. Stir in peanuts and mix well. Drop by teaspoonfuls onto waxed paper. Let sit until hardened. Store in an airtight container.

Friday Recipe - Green Mint Bark

This recipe is from Taste of Home. It is very easy to make and very festive for this time of year!

Green Mint Bark
Original from Taste of Home - December/January 2010
1 pkg (10-12 oz) white baking chips
12 oz green candy coating disks (I actually melted down some white almond bark and added in green food coloring)
1 tsp peppermint extract
2-3 crushed candy canes

Line a 13 x 9 baking sheet with foil; set aside. In a microwave, melt chips; starting at 30 second intervals and stir after each then continue at 30 second intervals until smooth. Spread into prepared baking sheet. Set aside to harden, you can place this in the refrigerator for a few minutes until it hardens.

In a microwave, melt green candy coating disks; starting at 30 second intervals and stir after each then continue at 30 second intervals until smooth. Stir in extract. Spread over white layer; sprinkle with crushed candy canes.

Chill for 10 minutes or until firm. Break into pieces. Store in an air tight container.

Friday Recipe - Easy Peasy Cream Filled Cookies

This is a true love in my house! I make a batch of these little boogers up and they are gone in a day or so! My friend actually posted this recipe on Facebook several months ago and as soon as I saw it I knew I needed to try it!

Easy Peasy Cream Filled Cookies
INGREDIENTS:
1 box Devil's Food Cake mix
1 small package of instant chocolate pudding
1 container of white frosting

Follow the directions for the cake mix EXCEPT add in only 3/4 c water. Mix well. Add in pudding mix and stir until well blended.

Drop by teaspoonfuls onto a parchment paper lined baking sheet. They will flatten out like cookies. Try to make them all the same size so they will be uniform when you fill them with frosting.

Bake at 350 for 12-15 minutes. Let cool completely on the parchment paper.

*NOTE: It is better to over cook these than to under cook!

After these have cooled completely, take one and put frosting on the underside of it (use as much or as little as you would like) and then top with another cookie. Repeat until you have all the cookies loaded up with frosting.

You can also add a little food coloring to the frosting for holidays (orange for the Fall, red and green for Christmas, etc.)

Friday Recipe - French Silk Chocolate Pie

This is rich, but oh so divine!

French Silk Chocolate Pie
INGREDIENTS:
1 unfilled oreo cookie crust
3 oz (3 squares) unsweetened chocolate, chopped
3/4 c butter, softened
1 c sugar
1 1/2 tsp vanilla
3 eggs
whipped cream

In a small saucepan over low heat, melt chocolate; cool. In a large bowl cream butter; gradually add sugar, beating until light and fluffy. Blend in cooled chocolate and vanilla. Add eggs one at a time, beating at medium speed for 5 minutes after each egg. Pour into crust. Refrigerate at least 2 hours before serving. Garnish with whipped topping and chocolate sprinkles. Store in refrigerator.

Friday Recipe - Homemade Dinner Rolls

This is my mother-in-law's recipe for dinner rolls. They take about 2 hours or so to make. Keep in mind some of that time is letting the dough rise, so you are not slaving over the rolls for 2 hours. I often start them and then go off and do other things. But you will need to plan for 2 hours for these if you want them for dinner.

Something you can do also, is double the recipe and then bake a batch just until right before they brown. Then let the partially cooked rolls cool completely. Place rolls in a single layer on a cookie sheet and place in the freezer for about 45 minutes until solid. Then place rolls in large Ziploc bags and freeze until ready to use. You can then place the rolls from freezer onto a cookie sheet and continue to bake until golden (about 10 minutes or so). This way you save some time later if you need to and only bake the number of rolls you need.

HOMEMADE DINNER ROLLS
INGREDIENTS:
1/2 c sugar
1/2 c oil
1 c milk, hot
1 egg, beaten
1/2 tsp salt
2 pkg yeast
1 c warm water
Approximately 7 c flour (either bread flour or all purpose flour)

Mix sugar and oil together in a bowl. Add milk to sugar mixture and stir well. Add egg and salt to sugar mixture. Mix yeast with water and stir until dissolved. Add flour, 1 c at a time, until desired consistency (it should be a little sticky but not too gooey. Cover and let rise to doubled in size.

Form dough into balls and place on a lightly greased cookie sheet. Dough balls can be placed closely together. I use a 13x9 jelly roll pan and get 35 dough balls on it. Cover and let the dough balls rise again for about 30 minutes.

Preheat oven to 375 degrees.

Place cookie sheet in preheated oven and bake for 15 minutes or until golden. Serve warm.

Thanksgiving to do's

Being prepared is the only way to be for any holiday party! Last year I made notes on what worked and what didn't for me and kept these in my "Holiday Notebook".

Here is what my to-do's look like for this year:

Wednesday 11/10:
*Make guest list and start making calls to invite everyone.


Saturday 11/13:
 *Make menu. Decide what guests should bring and what I will provide.

Wednesday 11/17:
*Start making calls to confirm who is coming. Discuss what dish people are bringing. Keep a list of who is bringing what.

Thursday 11/18:
*Continue making calls to confirm who is coming and what dish they are bringing. Keep a list of confirmations/dishes.

Saturday 11/20:

*Make mashed potatoes. Freeze.

*Make pecan bars. Store in airtight container until Thanksgiving.

Sunday 11/21:

*Put turkey in fridge to start thawing.

Monday 11/22:

*Start cleaning house. Plan to do one or two rooms thoroughly.

Tuesday 11/23:

*Pull mashed potatoes from freezer and place them in the fridge to start thawing out.

*Make napkin rings and place cards.

*Work on cleaning one or two more rooms thoroughly.

Wednesday 11/24:

*Make sweet potato casserole. Place in fridge after cooking.

*Make stuffing. Store in airtight container overnight.

*Finish cleaning house thoroughly.

Thursday 11/25:

7:30 am - Bake muffins and cut up some fresh fruit.

8:00 am - Clean out thawed turkey. Stuff turkey and preheat oven.

8:30 am - Turkey in the oven!

9:00 am - Feed family breakfast (overnight bubble bread and fresh fruit)

9:30 am - Put mashed potatoes in Crock-pot on low (need to warm for 3-4 hours)

11:00 am - Put together veggie and relish tray.

11:20 am - Prepare smoked salmon spread. Serve with crackers.

11:30 am - Start setting table and set out munchies.

1:00 pm - Warm sweet potato casserole in microwave.

1:15 pm - Make green bean casserole

1:30 pm - Pull turkey from oven and let "rest" for 10-15 minutes before carving.

1:30ish pm - Make gravy using turkey juices

2:15ish pm - Gather everyone around table and EAT UP!!!!

Before serving pumpkin pie give yourself 20 minutes to make fresh, homemade whipped topping.

Friday Recipe - Beef over Noodles

I found this recipe here about 2 years ago and I added the noodles to our version and added in a little more water. We love it and eat it a lot! Anything I can throw in a Crock Pot is one of my favorites!

Beef over Noodles
INGREDIENTS:
2 to 2 1/2 lbs boneless beef chuck roast
1 envelope dry ranch dressing mix
1 envelope dry Italian dressing mix
1 envelope dry brown gravy mix
1 c water

GRAVY:
1 Tbls flour
1/2 c water

1 package egg noodles

Place roast in slow cooker.

In a small bowl, combine the salad dressing and gravy mixes. Stir in 1 c water. Pour over meat. Cover and cook on low 7-8 hours or until the meat is tender, but not dry.

Cook egg noodles according to package directions.

Remove roast to platter.

Pour cooking juices in a small saucepan and bring to a boil. Mix together flour and 1/2 c water in a small bowl and whisk together. When juices come to a boil, pour flour-water into pan and stir constantly until juices thicken.

Slice meat into pieces and serve with gravy over cooked egg noodles.

Friday Recipe - Best Whipped cream

When I was young my dad always made fresh whipped cream for pies and desserts. It was the BEST! Now I carry on this tradition, especially at Thanksgiving time.

Best Whipped Cream
INGREDIENTS:
1 carton heavy whipping cream
4 Tbls confectioners sugar
1/2 tsp vanilla

Chill bowl, cream and beaters in freezer for 10 minutes. Beat all ingredients on medium speed for 20 minutes or until stiff peaks form.

Make-ahead mashed potatoes

This is an excellent way to save some time on Thanksgiving day! Make your mashed potatoes up to 2 weeks prior to Thanksgiving. I make mine the weekend before, freeze and then pull them out to thaw 2-3 days prior to Thanksgiving. They taste just as good as if you made them that day. **Note: You can just make your potatoes the same way you always do, but this is the way I like to make mashed potatoes**

Make-Ahead Mashed Potatoes
INGREDIENTS:
8 pounds potatoes, peeled and cubed
1 (8 oz) package cream cheese, softened
3/4 c sour cream
1/2 stick of butter
3/4 c milk (adding in more as needed)
salt and pepper to taste

Put potatoes in large pot of cold water. Bring water to a boil (adding in a little salt if you wish). Cook for about 25 minutes or until tender. Drain off water and put the potatoes back into the pot. Mash potatoes with masher or use a hand-held mixer. Add in cream cheese, sour cream, butter, milk and salt and pepper. Mash again until thoroughly whipped. Spoon into a large freezer-safe container.

THANKSGIVING:
Two or three days before Thanksgiving put the container of frozen potatoes in the fridge to thaw.

On Thanksgiving day, spray the inside of the Crock-pot with cooking spray. Add potatoes. Put a few dabs of butter on top of potatoes. Cover and warm on low for 4-5 hours.

Sit back and enjoy your company!

Friday Recipe - Pasta Primavera with grilled chicken

This is a recipe that has been in "Recipes to Try" file that I tore out of a Taste of Home magazine. I changed up their recipe by adding chicken and a couple more veggies so here is my version of this recipe:

Pasta Primavera with Grilled Chicken
INGREDIENTS:
2 c uncooked garden trio rotini pasta
1 lb fresh asparagus, trimmed and cut into 2" pieces
3 medium carrots, cut into thin strips
1 small zucchini, cut into small pieces
2 tsp olive oil
2 cups cherry tomatoes, cut in half
1 clove minced garlic
1/2 c grated parmesan
1/2 c heavy whipping cream
1/4 tsp pepper
6-8 Chicken breasts, grilled

Cook pasta according to package directions.

In a large skillet, saute asparagus and carrots in oil until crisp tender. Add in zucchini and cook for another minute or so. Add in tomatoes and garlic; cook 1 minute longer. Stir in cheese, cream and pepper. Drain pasta; toss with veggie mixture. Top with a grilled chicken breast and little bit more parmesan cheese.

Friday Recipe - Feather Light Muffins

I believe this recipe originally came from Taste of Home, but I got it from my friend years ago. I love these (especially warm... mm mmmmm mmmm)!

Feather Light Muffins
INGREDIENTS:
1/3 c shortening
1/2 c sugar
1 egg
1 1/2 c cake flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 c milk

Topping:
1/2 c sugar
1 tsp cinnamon
1/2 c butter, melted

Cream shortening, sugar and egg in a bowl. Combine dry ingredients and add to creamed mixture alternately with milk. Fill greased muffin cups 2/3 full. Bake at 325 for 20-25 minutes or until golden. Let cool 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter and then in sugar mixture. I serve mine warm, but they are good cold too.

Friday Recipe - Breaded Ranch Chicken

This is one of Lefty's favorites.

Breaded Ranch Chicken
INGREDIENTS:
3/4 c crushed cornflakes
3/4 c grated Parmesan cheese
1 envelope dry ranch dressing mix
4 boneless, skinless chicken breasts
1/2 c melted butter

In a shallow bowl combine cornflakes, parmesan and dressing mix. Dip chicken in melted butter; then roll in cornflakes to coat. Place in a greased 13x9x2 baking dish. Bake, uncovered at 350 degrees for 45 minutes or until chicken juices run clear.

Friday Recipe - Onion Roasted Red Potatoes

These are a good side dish to almost any meat.

Onion Roasted Red Potatoes
INGREDIENTS:
1 (1 oz) envelope dry onion soup mix
2 lbs red potatoes, halved
1/3 c olive oil

Preheat oven to 450 degrees. In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close the bag and shake until potatoes are fully covered. Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.

Friday Recipe - Apple Muffins

I like to make these in the fall and take them to co-workers and have Mr. Man take some to his co-workers too!

Apple Muffins
INGREDIENTS:
TOPPING:
1/2 c firmly packed brown sugar
1/3 c all-purpose flour
1/4 c unsalted butter, melted
1 tsp cinnamon

MUFFINS:
1 1/2 c firmly packed brown sugar
2/3 c vegetable oil
1 egg
1 1/2 tsp vanilla
2 1/2 c all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 c buttermilk
2 c diced, peeled firm tart apples (such as Spy or Granny Smith)

Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.

Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. In a separate bowl, sift together flour, soda, salt and cinnamon. Stir in oil mixture into flour mixture alternately with buttermilk. Fold in apples, mixing just until combined. Spoon into greased muffin cups filling 3/4 full. Sprinkle topping over evenly. Bake at 350 degrees for 25-30 minutes or until golden brown and tops spring back.