Here’s a fun cheese platter to bring to your Thanksgiving gathering! I saw this on Facebook and had to recreate it for the holiday. No instructions needed, just layer your cheeses and pepperoni and crackers to resemble a turkey. I used habanero and cheddar cheeses. We like a little spice in our lives! For the turkey head, I used a a small cookie cutter. Simple and fun!
Enjoy your Thanksgiving and remember to be thankful for all you have, today and every day. Thank you for reading and following my blog. I hope each one of you has a wonderful holiday!
Here is another perfect comfort food dish that everyone in the family will enjoy. My husband went back for seconds and took leftovers for lunch! That’s a sure sign it’s a winner in my house.
Ingredients and instructions:
4 cups cooked chopped chicken
2 cans cream of chicken soup
16 oz container French Onion Dip (I made my own with a dry mix and sour cream)
1 cup cheddar cheese
12 oz egg noodles
1 cup crushed French fried onions
Cook egg noodles according to package directions, drain. Preheat oven to 350 degrees. Lightly spray a casserole dish with cooking spray. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles. Pour mixture into casserole dish. Top with crushed french fried onions. Bake for 25-30 minutes, until heated through and until the onions are slightly browned. Serve with a nice vegetable on the side and enjoy!
The week of Thanksgiving is always a difficult week to plan for me. People are coming and going, plus there’s a giant meal to prepare for on Thanksgiving. Oh, and my birthday falls somewhere during the week too. It can be a hectic week that is 100% revolved around food. But this year I have a plan. Sort of.
I found this recipe in a food magazine awhile back, but I didn’t save it. I created my own recipe out of what I could remember. I must be doing something right, my husband asks for it on a regular basis!
1/2 cup real maple syrup
1/2 cup apple butter
1 Pork Tenderloin, cut into medallions
Mix the glaze well with a wire whisk. Set aside. Cook the medallions in a pan until almost done. Drain any excess water. Drizzle the glaze over the medallions and cook for a few more minutes, until the glaze is boiling. Serve immediately. Drizzle the extra glaze over the medallions for a sweeter taste. Serve with rice and your choice of vegetable.
Now isn’t that a nice simple recipe? Feel free to tweak as you like. Please post to the comments if you try it and let me know what you think!
To prep you all for the upcoming Christmas shopping season, I have composed my “Top 5 Favorite Kitchen Gadget” list! These are some of my tried and true kitchen gadgets that I love and cannot live without. Post to the comments and let me know what you can’t live without in the kitchen!
1. Crock Pot.
This is the most-used and most-favorite item in my kitchen. When I was working, it was a life saver. Throw in dinner before you leave for work, and dinner is practically done when you get home. Plus the house smells amazing. If you don’t have one of these gems yet, you need one! Now!
I am a little ashamed at how long it took me to understand the awesomeness of the KitchenAid. I received one exactly one year ago for my birthday. It has changed my life. If you don’t have one, you NEED one. Baking breads and cookies is so much easier. Your arms will thank you if you get one.
The Keurig is a wonderful invention. Is it necessary? No. A regular coffee maker works just fine. Is it a luxury? A little bit. Is it amazing? Yep. I held out on getting a Keurig for a very long time. Then I jumped on the bandwagon last year and haven’t looked back.
This griddle pan is fantastic. You don’t have to haul out a big griddle, just grab this pan when you’re in the mood for pancakes. We also use it for turkey burgers and quesadillas. It’s a great kitchen gadget! And it’s less than $10!
This is the world’s BEST potato peeler. If you have to peel a lot of potatoes like I do (my family LOVES mashed potatoes!), this is the peeler for you. It makes an otherwise monotonous and annoying task much easier. And it’s really inexpensive!
I’ve been feeling the need to make comfort food lately. The cooler temperatures and shorter days are sure signs that winter is on the way. What better way to feel cozy than a wonderful, warm, homemade bowl of chicken noodle soup. This is my own recipe that I created through trial and error, so you may want to tweak it to fit your own taste. For example, my husband is not a fan of celery or onions, so I leave them out. If it was just me, I’d have not only celery and onions, but I’d throw in mushrooms, scallions and whatever else I had in the fridge! I call this version of chicken noodle soup the simple version.
2 frozen chicken breasts
6 cups chicken broth
1 cup chopped carrots, pre-cooked
2 cups pasta, pre-cooked
Salt, pepper and onion powder, to taste
Place chicken and broth in crock pot and cook on medium for 6-8 hours. Remove the chicken, place in bowl to shred. Return shredded chicken to crock pot. Toss in the carrots and pasta. Cook for another 30-45 minutes. Stir occasionally. You may need to add more hot water, the pasta will soak up a lot of the water once it is added.
– Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray. Set aside.
– In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla.
– Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.
Topping: – In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy.
– Drop evenly over the batter by spoonfuls and use a knife to marble/swirl through the cake.
– Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
– In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk.
– Drizzle evenly over the warm cake. Serve warm or at room temperature.
What child doesn’t like an afternoon playing with play dough? And what parent doesn’t enjoy saving a little money? Here’s a sure bet to bring a smile to everyone’s face; make your own play dough! Here are the easy instructions for unlimited and inexpensive fun!
1/2 cup of salt
1 cup of plain flour
2 tablespoons of cream of tartar
1 cup of water
1 tablespoon oil
1. Split the ingredients into two bowls and stir. Make sure it is combined well.
2. Place one of the bowls into a saucepan over a medium heat and add your food coloring. Stir well. A chemical reaction happens all of a sudden and then your gloppy mess will become quite sticky, then clumpy.
3. Ball up the mixture into Play Dough.
4. Repeat with remaining mixture and add different color.
5. Give to your children and let them use their imagination to create wonderful memories! Feel free to join in the fun.
– Preheat oven to 350 degrees F. Grease a 9×9 inch baking dish.
– In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples.
– In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon.
– Stir the flour mixture into the wet mixture until just blended.
– Spread the batter evenly in the prepared baking dish.
– Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
I am addicted to Pinterest. Here is another fun and easy recipe I discovered yesterday. These are perfect for a fall day and super easy to whip up. The whole family will devour them in minutes.
Here’s the recipe:
2 c. baking mix (such as Bisquick)
3/4 c. sugar (divided)
3 t. cinnamon (divided)
1/2 c. applesauce
1/4 c. milk
2 T. oil
5 T. melted butter
Preheat oven to 400 degrees. Grease mini-muffin pan.
Combine baking mix. 1/4 c. sugar and 1 t. cinnamon. Stir in applesauce, milk, egg and oil until well mixed.
Fill muffin pan until each muffin is 3/4 full. Bake at 400 for 10 min.
While that is baking, mix 1/2 c. sugar with 2 t. cinnamon in a bowl. When the puffs come out of the oven and cool for just a few minutes, dip the tops of the warm puffs in bowl of melted butter and then drip them in the bowl of cinnamon sugar. Eat, share and enjoy!