Pumpkin Spice Donuts with Chocolate Glaze

     Nothing says fall like pumpkin and apples. So in order to honor fall, I will be posting a week of pumpkin recipes and then a week of apple recipes.  This week I am starting with pumpkin recipes.

     Unfortunately pumpkin has once again been hard to find at the grocery stores in my area.  I checked 4 different stores and none of them had pumpkin.  I finally found someone unloading two cases of pumpkin on a Sunday morning and stocked up to get me through the next few months.

     The first thing I made were these pumpkin spice donuts.  They were out of this world!  The donuts were cake like, tasted vaguely of pumpkin, and were spiced.  The chocolate glaze on top with the sprinkles only made the donut better.  My husband doesn't even like pumpkin and he asked me to make another batch because of how much he enjoyed these.  Because they are baked instead of fried they are much healthier then donut store donuts.

Pumpkin Spice Donuts with Chocolate Glaze (adapted from Confections of a Foodie Bride)
2 c. flour
2/3 c. sugar
2 T. butter
2 t. baking powder
1 t. pumpkin pie spice
1/2 t. cinnamon
1 t. salt
2/3 c. canned pumpkin
2 T. low fat milk
2 eggs
2 t. vanilla
2 oz. chocolate, chopped

1 t. vegetable oil

sprinkles

1.  Preheat the oven to 400 degrees.  Spray a donut pan with baking spray.

2.  In a large mixing bowl add the flour, sugar, and butter and mix until the butter is incorporated.  Add in the baking powder, spices, and salt and mix well.

3.  Add in the pumpkin, milk, eggs, and vanilla and stir until a thick dough forms.

4.  Place the batter in a ziplock bag and snip off the end.  Pipe the batter into the donut pan filling the pan 3/4 of the way full.  Make sure you pipe it in because the batter will hold its shape.

5.  Bake for 8-12 minutes or until the donut springs back when touched.  Remove from oven and let cool 3 minutes then transfer to a wire rack.

6.  To make the glaze melt the chocolate in the microwave with the oil.  Stir until smooth.

7.  Dip the donuts into the chocolate glaze and top with sprinkles.  Let the donuts sit for 15 minutes until the chocolate hardens.  Store in an air tight container for up to 2 days.

This post linked to:

Simply Delish, Not Baaad Sundays, Meatless Mondays,

Mangia Mondays, Making You Crave Mondays, Seasonal Inspiration

Blueberry Lime Jam

     I think I’m totally addicted. I can’t stop. Every time I see a fresh, juicy berry or a plump ripe tomato I think about it. That’s right; I’m talking about canning. This is my first year of canning fruits and vegetables and I am loving every minute of it. So when I went to the farmer’s market on Friday and saw several farmers with big, plump, fat, blueberries I knew I had to make some jam. I bought a few pints and rushed right home to my Blue Book of Preserving.


     The recipe was easy to find-I had marked it a few weeks ago. It’s a blueberry lime jam. Ever since the success of my strawberry lemon marmalade, I’ve wanted to pair another berry with a citrus fruit. I went to work making this jam the very day I bought the blueberries. I had some trouble mashing the large amount of blueberries but soon they working cooking up and bursting into a bluish-purple juice. Stirring in the lime juice combined the scents and my mouth was already watering.

     This jam is amazing. It is sweet but with a tartness from the lime peel and lime juice. The color is a gorgeous deep purple. It’s wonderful on toast, muffins, or even as a filling in cupcakes. I’d like to try it as a filling in a layer cake with lemon icing. I can’t wait to share this jam as a gift to family and friends this winter!

Blueberry-Lime Jam (from Ball Blue Book Guide to Preserving)

4 ½ c. blueberries, crushed
5 T. Ball Classic Pectin
5 c. sugar
1 T. grated lime peel
1/3 c. lime juice

1. Prepare the half pint jars and lids.

2. Crush the blueberries a small batch at a time until all of the blueberries are crushed. Combine the crushed blueberries and the pectin in a large saucepan. Bring to a boil, stirring frequently.

3. Add the sugar all at once and stir until it has all dissolved. Stir in the lime peel and lime juice.

4. Continue stirring and bring the mixture to a rolling boil for a full minute. Remove from heat and skim off any foam.

5. Ladle the jam into hot jars. Leave ¼ inch headspace. Remove any air bubbles from the jars are readjust the headspace.

6. Put on the 2 piece lid and heat in a boiling water canner for 15 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

**This recipe makes 6 half pint jars.**

This post linked to:

Fusion Fridays,   I'm Lovin' It Friday,  Sweet Tooth Friday

Sweets for a Saturday

Crock-Pot Stuffed Peppers

     One of my favorite winter meals is stuffed peppers in the crock-pot.  The are easy to make, hearty, and there's always leftovers.  When I went to make the stuffed peppers last week I couldn't find my tried and true recipe that I've used for years.  I decided to make them anyways and just added ingredients as I went along.

     The peppers were tender and the meat and rice stuffing was bursting with flavor.  I like that whenever I make them in the crock-pot I don't have to precook the rice, it cooks up nicely inside of the pepper and gets all the great flavor from the peppers, ground beef, and seasonings.  This is also a great meal to make for company because it can be made in the morning and is ready in time for dinner.  I served them with crusty rolls and a salad for an easy weeknight meal.

Crock-Pot Stuffed Peppers  (a Hezzi-D original)
5 large green bell peppers
1 pound lean ground beef
1 c. uncooked white rice
2 t. Worcestershire sauce
3 garlic cloves, minced
1/2 onion, minced
1 t. oregano
1/4 t. red pepper
1 t. salt
1/2 t. black pepper
1 can (14.5 oz) diced tomatoes
1 quart tomato sauce (I used roasted garlic tomato sauce)
1/3 c. mozzarella cheese

1.  Carefully cut the tops off of the peppers and remove the seeds.  Rinse them off and allow them to drip dry. 

2.  Take the tops of the peppers and cut off any pieces of pepper that can be used in the stuffing.  Mince the bell pepper pieces and set aside.

3.  In a large skillet cook the ground beef,  Worcestershire sauce, garlic, onion, bell pepper pieces, red pepper, salt, and black pepper.  Cook for 10 minutes or until heated through.

4.  Remove from heat and stir in the rice and diced tomatoes. 

5.  Pour a cup of tomato sauce into the bottom of the crock-pot.  Fill each of the peppers with the ground beef and rice mixture and place upright in the crock-pot.  Pour the remaining tomato sauce over the peppers.

6.  Cook on low for 8 hours.  Before serving top the peppers with mozzarella cheese and replace crock-pot lid for 10 minutes to melt the cheese.  Serve hot.

 

This post linked to:
It's A Keeper Thursday, Full Plate Thursday
Friday Potluck, Fat Camp Friday

Croissants: Daring Baker's Challenge

    The Daring Bakers go retro this month!  Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other then Julia Child!  I was so excited to see that this was the challenge for the month.  I love croissants but have always been too afraid to try and make them.  Laminated dough is a tough process to master.  While I definitely did not master it while performing this month's challenge, I feel that I have a better grasp of laminated doughs.

   The recipe itself was a little intimidating.  There were 57 steps in making the croissants.  After following all 57 steps, I can see why bakeries charge so much for these buttery delights.  While there isn't a ton of labor involved in the process, the total time these croissants take to make is around 12 hours.  Most of the time is waiting for the dough the to rise a total of FIVE times.  That's right; the dough rises five separate times in this recipe. 

Croissants (recipe from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck)
1 1/4 t. dry active yeast
3 T. warm water
1 t. sugar
1 3/4 c. plain flour
2 t. sugar
1 1/2 t. salt
1/2 c. milk (I used 2%)
2 T. vegetable oil
1/2 c. chilled, unsalted butter
1 egg, for egg wash

1.  In a small bowl combine the yeast, warm water, and 1 teaspoon of sugar.  Stir gently and let sit for 5 minutes.

2.  In a saucepan heat the milk until warm (not hot) and add the salt and remaining sugar.  Stir.

3.  In a large mixing bowl combine the flour, yeast mixture, and milk mixture.  Combine all the ingredients using a rubber spatula until just incorporated.

4.  Turn the dough onto a floured surface.  Knead the dough about 10 times and form into a ball.  Return the dough to the mixing bowl, and place the bowl in a plastic bag.

5.  Let the dough rise for 3 hours or until the dough has tripled in size.

6.  After the dough has tripled, turn it out onto a lightly floured surface.  Use your hands and press it into a 8 x 12 square.  Fold the dough in three, like a letter (fold the top third down, and then the bottom third up).

7.  Place the dough back into the bowl and place the bowl back into the plastic bag.  Let the dough rise for an hour and a half, or until it has doubled in size.

8.  Put the double-risen dough on a plate and cover with plastic wrap.  Place in the refrigerator while you prepare the butter.

9.  Place the stick of butter on a cutting board.  Using a rolling pin, beat the butter down until it is almost flat.  Use your hands to continue to spread the butter until it is smooth.  It should still be cold, but spreadable.

10.  Remove the dough from the refrigerator and place it on a lightly floured surface.  Spread the dough using your hands into a 14 x 8 rectangle.  Remove the butter from the board and place it on the top half of the dough.  Use a butter knife and spread the butter across the top two-thirds of the dough, but keep it 1/4 inch from all the edges.

11.  Fold the top third of the dough down, and the bottom third of the dough up.  Turn the the 90 degrees.  Roll out the dough, being gentle so you don't push the butter out of the dough, until it is a 14 x 8 rectangle.

12.  Again, fold the top third down and the bottom third up.  Put the dough back on the plate, wrap in plastic wrap, and put it in the refrigerator for 2 hours. 

13.  Remove the dough after 2 hours and place it onto a floured surface.  Let the dough rest for 5 minutes.  Roll the dough until it is a 14 x 8 rectangle.  Fold the top third down and the bottom third up.  Turn the dough 90 degrees and roll it out to a 14 x 8 rectangle.

14.  Fold the top third down and the bottom third up.  Put the dough back on the plate again, wrap in plastic wrap, and put it back in the refrigerator for 2 hours. 

15.  Lightly grease two baking sheets.  Take the dough out of the refrigerator and let it rest on a floured surface for 5 minutes. 

16.  Roll the dough out into a 20 x 5 rectangle.  Cut the dough in half and return one half to the refrigerator.  Roll the other half out until it is a 15 x 5 rectangle.  Cut the rectangle into 3 squares (5 x 5).  Cut each square diagonally forming 6 triangles.

17.  Stretch each triangle out a little to make it look like an isosceles triangle.  Starting at the wide end, roll the triangle up towards the point, and curve it into a crescent shape.  Place the unbaked croissants onto the greased baking sheets.  For the chocolate croissants, place a teaspoon of chopped chocolate and a sprinkle of cinnamon on the wide end and roll up toward the point.

18.  Repeat this process with the rectangle in the refrigerator so that you end up with 12 croissants.  Cover the baking sheet loosely with plastic wrap and let rise for one hour.

19.  Preheat the oven to 475 degrees.

20.  In a small bowl mix the egg with 1 teaspoon of water.  Brush the egg wash over top of the croissants.  Put the croissants in the oven for 10-15 minutes, or until the tops are golden brown.

21.  Remove from oven, remove from baking sheet and place on a wire cooling rack for 10 minutes.

**The croissants can be frozen after they are rolled and shaped, but before the final rise.  After shaping the croissants, place them on a baking sheet lined with parchment paper and cover with plastic wrap.  Freeze for 12 hours.  Once frozen they can be put into a freezer bag.  When you are ready to eat them, defrost in the refrigerator on a baking sheet lined with parchment paper.  Remove from refrigerator and allow to rise a final time.  Bake according to directions above.**

This post linked to:

Tempt My Tummy Tuesdays, Dr. Laura's Tasty Tuesdays

Made From Scratch Tuesdays, Cast Party Wednesdays,

What's On Your Plate?, What's Cooking Wednesdays?

Brown Butter Green Beans

    My mother's garden always produces a ton of green beans in the summer time so everytime we go to her house we return with an abundance of green beans.  I've learned to make several different recipes that help us use the green beans but this one is the best.  Brown butter beans are so easy to make.  Plus it's hard not to like anything with brown butter on it.

    The green beans are cooked and then shocked in ice water to stop the cooking and keep the tender but crisp.  The brown butter is heated in a skillet with a little bit of fresh sage and then salt, pepper, more sage, and lemon juice is added to the mix.  The lemon gives the brown butter sauce an added hint of citrus which gives it a wonderful flavor. 

Brown Butter Green Beans (adapted from Good Housekeeping)
1 pound green beans, trimmed
3 T. butter
1 T. fresh sage leaves
1/2 t. lemon juice
salt and pepper

1.  Heat a large saucepan filled with water to a boil.  Add 1 t. salt to the water and then cook the green beans for 5-7 minutes or until then are tender crisp.  Drain the beans and then transfer them to a bowl of ice water.  When they are cool drain the green beans again.

2.  In the same saucepan heat the butter and half of the sage over medium heat.  Cook 3-5 minutes or until the butter has just browned, stirring and scraping the bottom while cooking.  Add the green beans and cook for an additional 2 minutes, stirring to coat the green beans with the butter. 

3.  Remove the green beans from heat and add in the lemon juice, remaining sage leaves, salt, and pepper.  Toss to coat.  Serve hot.

This post linked to:

Not Baaad Sundays, Meatless Mondays, Mangia Monday,

Making You Crave Mondays, Mouthwatering mondays

Pineapple Right Side Up Bars: What's Baking?

     This month the What's Baking? challenge is being hosted by Dani from Cloud 8 1/2.   Dani challenged us to make a family favorite for September.  There are so many delicious desserts that I make for my family so it was hard to choose just one.  After a lot of thinking I came up with my Pineapple Bars.

      I’ve been making these pineapple bars for years. In fact I had to do a little research to find out where I got this recipe from because I couldn’t remember. Turns out I got it from one of the “recipe” mystery books that I love reading. This particular cookie bar comes from The Fudge Cupcake Murder (a Hannah Swenson mystery) by Joanne Fluke. These mysteries are about a bakery owner named Hannah and each book has about a dozen recipes in the back of the book.

      Enough about the books, back to the important things: The cookies. These have always been one of my favorite bar cookies. While recently looking through my blog I realized I’ve never written about these fabulous cookies before! It was hard to believe since I’ve made them numerous times and they've been included in numerous family events.

     The bars start with a sugar cookie crust. On top of the crust is a sweet, pineapple custard like topping. It is a sweet bar with a crisp crust and is sprinkled with powdered sugar. These cookies are best eaten the day they are baked but are good for up to three days after baking.

Pineapple Right Side Up Cookie Bars (adapted from The Fudge Cupcake Murder by Joanne Fluke)

2 c. flour
1 ½ stick butter ( ¾ cup)
¼ c. applesauce
½ c. sugar

3 eggs, beaten

¾ c. sugar
½ c. pineapple juice
½ c. crushed pineapple
1 t. baking powder

4 T. flour

1. Preheat the oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray.

2. Cream together the butter, applesauce, and sugar. Mix in the flour. Spread the mixture into prepared pan. Bake for 15 minutes.

3. Meanwhile, mix the eggs with the sugar and beat until light and fluffy. Add in pineapple and pineapple juice and stir well.

4. Combine baking powder and flour in a bowl and add to egg mixture. Mix well.

5. Remove cookie base from the oven and pour pineapple mixture over top. Bake 50 minutes or until browned on the sides.

6. Let cool completely on a wire rack. Cut into bars and sprinkle with powdered sugar.

This post linked to:

Friday Potluck, Sweet Tooth Friday, Fusion Friday

Sweets For a Saturday

Bread and Butter Pickles

   I had a ton of cucumbers grow in my garden this year and I wanted to try canning some pickles for my husband.  While I do not eat pickles, he really enjoys them with his lunch.  I found a bread and butter pickle recipe that looked good and that I didn't have to wait weeks to can.  I simply put the cucumbers on ice for a few hours and then canned the pickles.

   I picked up a bottle of pickling spices at the store along with pickle crisp to keep the pickles crispy.  My cousin absolutely loved the pickles and my husband thought they were good as well, though they were a little sweet.  I thought for my first attempt they ended up pretty well. 

Bread and Butter Pickles (from Ball's Blue Book Guide to Preserving)
4 pounds cucumbers, cut into 1/4 inch slices
2 pounds onions, thinly sliced
1/3 c. pickling salt
2 c. sugar
2 T. pickling spice
1 t. celery salt
1 t. mustard seed
3 c. white vinegar
Ball Pickle Crisp

1.  Combine cucumber and onion slices in a large bowl, layering with the pickling salt.  Cover the entire bowl with ice cubes.  Let stand for 2 hours.

2.  Sterilize 7 pints jars and bring a boiling water canner to a boil.

2.  Drain the cucumbers and onions, rinse, and drain again.  Combine all the remaining ingredients, except the Pickle Crisp, in a large saucepan and bring to a boil.  Add the drained cucumbers and onions and return to a boil.  Cook for 5 minutes.

3.  Pack the hot pickles and liquid into hot jars, leaving 1/2 inch headspace.  Add 1 T. Pickle Crisp on top of each jar.  Remove the air bubbles and wipe the rim.  Place the lid on jars and tighten screw band to fingertip  tight.

4.  Process in a boiling water canner for 10 minutes.  Remove from the canner and let sit for 12 hours then check the seal.

This post linked to:

Full Plate Thursdays, It's a Keeper Thursdays

I'm Lovin' it Friday,  Fat Camp Friday

Pizza Stuffed Pretzels (Ott A's Iron Chef September Challenge)

     I recently stumbled across a new blog called A Latte with Ott A and have really been enjoying it ever since.  When I saw that she was having an Iron Chef's challenge and that the main ingredient was Red Star yeast I was excited.  I had 6 packets of Red Star yeast in my cupboard and a recipe for pizza stuffed pretzels that I've been dying to make.  This was the perfect excuse.

     The pizza stuffed pretzels sounded great, especially since they only have to rise one time before baking.  The dough came together without problem and it doubled in size after 2 hours.  The pretzels can be stuffed with any combination of pizza toppings.  I stuffed my pretzels with mozzarella cheese, fresh herbs from the garden, red peppers, and Parmesan cheese.  My husband had his pretzels stuffed with pepperoni, mozzarella cheese, Parmesan cheese, and fresh herbs.

     The pretzels really puffed up in the oven and turned a rich, golden brown.  I served them with a side of marinara which was perfect.  They were fluffy inside and the herbs and cheese had melted together.  We had them for lunch but they would be great as a game time appetizer as well.  They were much easier to make then most yeast breads/pretzels.

Pizza Stuffed Pretzels (adapted from What's Cookin, Chicago?)
Pizza Dough:
1 package Red Star active dry yeast
1/3 c. warm water
1/2 t. sugar
1 t. salt
1 1/2 c. flour
1/3 c. hot water
2 t. olive oil

1.  In a small bowl combine the yeast, warm water, and sugar.  Stir gently and let sit for five minutes. 

2.  After five minutes, add in the flour and salt, kneading gently with your hands. 

3.  Combine the olive oil and hot water together and slowly pour into the flour dough, kneading constantly, until a stick dough forms.  Continue kneading for 5 minutes.  If the dough seems dry add a small amount of water.  If the dough seems to wet add a small amount of flour.  Form the dough into a ball.

4.  Spray a bowl with cooking spray and place the dough in the bowl.  Turn to coat with the cooking spray.  Cover the bowl with a towel and let it rise for 2 hours.

For the Filling:

1 1/2 c. mozzarella cheese

1/4 c. parmesan cheese
1/2 c. pepperoni
1/2 c. red bell peppers, chopped
2 T. fresh oregano, chopped

2 T. fresh parsley, chopped

1 egg, slightly beaten

1 t. Italian seasoning

1.  Preheat the oven to 400 degrees.

2.  Remove the dough from the bowl and cut it into 4 pieces.  Roll each piece into a rectangle.  Sprinkle with cheese, fresh herbs, your choice of filling (pepperoni or red peppers), and Parmesan cheese.  Brush one of the long sides with the egg wash and begin rolling from the opposite side.  Roll the dough into a long log trapping the toppings inside and then shape into a pretzel.

3.  Place the pretzels on a baking sheet.  Brush with the egg wash and sprinkle with Italian seasoning and Parmesan cheese.

4.  Bake for 17-23 minutes or until the pretzels are golden brown.  Serve with marinara sauce.

**To made ahead of time prepare pretzels as directed but do not bake.  Freeze the pretzels on the baking sheet and cover with plastic wrap for 12 hours.  After they are frozen transfer to a freezer bag.  To make frozen pretzels, preheat the oven to 400 degrees.  Bake frozen pretzel for 25-30 minutes or until golden brown.**

This post linked to:

Ott A's Iron Chef Challenge, Tempt my Tummy Tuesday, Made it on Monday

Made From Scratch Tuesday, Cast Party Wednesday, What's On Your Plate Wednesday

Southwestern Chicken Casserole: The Secret Recipe Club

    Once again it is time for The Secret Recipe Club's reveal date.  This month I was excited to see that the blog I received is one that I already follow and enjoy!  A Southern Fairytale is a wonderful blog that Rachel keeps up to blog about her family, crafts, and food.  Rachel enjoys reading, cooking, and spending time with her children.  I first came across her blog when I found a recipe linked to her Mouthwatering Mondays.  Every Monday cooks around the blogosphere link up with some delicious recipes so why not join in this week?

     There were so many recipes to choose from in Rachel's blog but the one calling my name was a southwestern chicken casserole that was basically a one dish meal.  I loved that the rice and beans were already Incorporated into the dish so the only thing I had to make on the side were some cheddar cornbread muffins.

    This chicken dish is quick to throw together on a busy night and is filled with tons of flavor.  The rice bakes up with the salsa, corn, chilies, and beans.  The chicken strips lay on top and are covered in cheddar cheese.  The top got crisp and golden brown as it baked.  Served with a few tortilla chips and a cornbread muffin, it was a filling and delicious meal.

Southwestern Chicken Casserole (adapted from A Southern Fairytale)
1 pound boneless chicken tenders
1 c. chicken broth
1 c. milk
1/2 c. water
1 can corn, drained
1 can black beans, rinsed and drained
1 c. uncooked white rice
1 1/2 c. salsa
4 oz. can green chilies
2 t. cumin
1/2 t. red pepper
1 t. salt
1 t. pepper
1 t. paprika
1 c. cheddar cheese
1 lime, sliced

1.  Preheat the oven to 425 degrees.  Spray a 9 x 13 baking pan with cooking spray.

2.  In the baking pan combine the chicken broth, milk, water, corn, black beans, rice, salsa, green chilies, cumin, and red pepper. Mix well.

3.  On top of the rice mixture lay the chicken tenders.  Sprinkle paprika, salt, and pepper over the chicken.  Cover with foil and bake for 30 minutes.

4.  After 30 minutes remove from oven, sprinkle with the cheese, and return to the oven without the foil.  Cook for 15-20 minutes or until the cheese is bubbly and brown.

5.  Remove from oven and sprinkle with juice from 3 of the lime wedges.  Serve on a plate with additional lime wedges and cornbread muffins.

This post linked to:
Mouthwatering Monday, Making You Crave Monday
Mangia Monday

Buffalo Chicken Tenders (recipe swap)

    I couldn't wait for this week's recipe swap because it was an appetizer or tailgating recipe.  We watch football at our house every Sunday and we always like to have something to snack on.  I like to watch the Steelers while my husband enjoys the Ravens.  The recipe I received was for Buffalo Chicken Fries.

    The first thing you might notice is that I changed the title of the recipe.  Why?  Because in high school we had these nasty, flimsy, breaded chicken pieces called chicken fries that I couldn't stand.  Not only that, but Burger King then had the same nasty chicken fries.  These chicken tenders are not like those at all, so I refuse to call them that.  Therefore, they are buffalo chicken tenders.

     This was a recipe similar to one I use often.  The main difference was the use of honey in the recipe.  I wasn't sure it would do much to the flavor, but I really liked the subtle sweetness of the honey and actually thought it made the tenders slightly less spicy.  Whatever the case, my husband and I gobbled these up.  Frank had his on top of a salad and I ate mine dipped in ranch.  These are easy to make and perfect for game time. 

Buffalo Chicken Tenders (adapted from DeLish!)
1/2 c. Frank's Red Hot Sauce
2 T. butter, melted
1 T. honey

1 t. garlic powder

1 pound boneless, skinless, chicken breast tenders
1/3 c. flour
1 t. salt
1 t. pepper
3 T. olive oil

1.  In a large bowl that has a lid, whisk together hot sauce, butter, honey, and garlic powder.  Set aside.

2.  In a shallow dish combine the flour, salt, and pepper. 

3.  In a large skillet, heat the olive oil over medium high heat.  Dredge the chicken breast tenders through the flour mixture and into the pan.  Saute for 5 minutes on each side or until they are golden brown.  Remove them from pan and place in the hot sauce mixture.  Put the lid on and shake until the chicken tenders are covered in the sauce.

4.  Serve with ranch or blue cheese, or place over top of a salad.

This post linked to:

Party Mindie Style, Not Baaad Sundays

Chewy Chocolate Chip Cookies

    Back in school, I scheduled my ice cream reward party for 1:00, totally forgetting that I had recess duty that day at 1.  After realizing my mistake I asked a fellow teacher to switch me duties.  To sweeten the pot, I added that I would through in a couple of chocolate chip cookies from a new recipe I had just found.  The other teacher immediately agreed.

    I went ahead and made this new version of chocolate chip cookies.  The biggest differences I could find was the brown sugar amount was doubled and it used less eggs then I was used to.  I was anxious to see how they would come up.  As a word of caution these cookies really spread out so I would use a teaspoon of batter for each cookie.  The cookies turned a deep golden brown color and were much flatter then my usual chocolate chip.  I was a little worried but when I tasted the cookies all my fears vanished.

    The chocolate chip cookie was soft and chewy, just as promised!  There was also a rich buttery flavor to the cookie.  When I asked my husband whether or not he liked them he told me to throw out my usual recipe because this new recipe was so much better!  I think we have a winner!

Chewy Chocolate Chip Cookies  (adapted from The Sweet Details)
1/2 c. firmly packed light brown sugar
1/4 c. sugar
4 T. butter
1/4 c. applesauce
1 egg
1 t. vanilla
1 c. flour
3/4 t. baking soda
1/2 t. salt
1/2 c. mini chocolate chips

1.  Preheat the oven to 375 degrees.

2.  In a medium bowl combine the butter with the brown sugar and sugar.  Beat until light and fluffy.  Whisk in the applesauce.

3.  Add in the egg and vanilla and beat well.

4.  In another bowl mix the flour, baking soda, and salt.  Add the flour mixture to the wet ingredients and mix until well combined.  Stir in the chocolate chips.

5.  Drop the dough by teaspoons 2 inches apart on an ungreased cookie sheet.  Bake 8-10 minutes.  remove from oven and let cool 2-3 minutes before removing to a cooling rack.

This post linked to:

Friday Potluck, Sweet Tooth Friday, Fat Camp Friday

I'm Lovin' It Friday, Sweets for a Saturday

Phyllo Chicken Casserole

      I don’t use phyllo dough very often because I find it hard to work with. However, when I saw a picture of a phyllo chicken casserole I decided it would be worth the effort. The casserole combines chicken, cheese, bacon, broccoli, and eggs in between layers of buttery phyllo. These are some of my favorite ingredients.

     The filling was easy to make and it was completed and in the refrigerator in no time. The phyllo dough was my downfall. I almost quit in the middle of using it. I had so much trouble with it that I doubt I use it again. It ripped, it stuck to other pieces, it wouldn’t fit right in the pan. I was so frustrated by the time I stuck this casserole in the oven I knew I’d never make this dish again.

     The dish itself was pretty tasty. The phyllo dough got crisp and buttery in the oven. The filling was similar to a chicken quiche. It was good, but not good enough for me to want to go through the issues with the phyllo dough again. If you are able to easily use phyllo dough, this is a great recipe for when company comes. It makes a ton and it’s got a good flavor.

Phyllo Chicken Casserole (adapted from The Taste of Home Cookbook)

½ c. butter
12 sheets phyllo dough (14 x 9 sheets)
3 cups cooked chicken, diced
4 sliced of bacon, crumbled
1 head fresh broccoli, chopped
10 oz. frozen spinach, thawed and drained
1 c. shredded cheddar cheese
1 c. swiss cheese
3 eggs
3 egg whites
1 c. fat free half and half
½ c. low fat milk
1 t. salt
1 t. black pepper
1. Preheat the oven to 375 degrees. Brush the sides and bottom of a 13 x 9 x 2 baking dish with melted butter.

2. Place one sheet of phyllo dough on the bottom of the baking dish. Brush with butter and repeat with five more sheets of the dough. Keep remaining phyllo dough wrapped with plastic wrap.

3. In a bowl, mix the chicken, bacon, broccoli, spinach, and cheeses. Sprinkle over top of the phyllo dough in the pan.

4. In a medium bowl whisk the eggs and egg whites. Mix in the half and half, milk, salt, and pepper. Pour evenly over the chicken mixture.

5. Cover filling with a sheet of phyllo dough being careful not to rip it. Brush it with butter. Repeat with remaining dough. Brush the top with the remaining dough.

6. Bake for 40 minutes or until the top is golden brown and a knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting.

This recipe is featured on It's a Keeper Thursdays!

This post linked to:

Cast Party Wednesday, What's Cooking Wednesday

It's A Keeper Thursday, Full Plate Thursday