Spinach + Tomato Quesadilla with Pesto

Spinach + Tomato Quesadilla with Pesto
(Makes 2 servings)



Ingredients:
1 roma tomato, thinly sliced
Cooked chicken breast, sliced
Baby spinach
Pesto
Feta crumbles
Shredded mozzarella
2 large flour or whole wheat tortillas

Directions:
Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.

Add a light layer of mozzarella cheese, then feta.
Add tomato slices, chicken, spinach and top with another layer of mozzarella cheese.

Place the other tortilla on top, heat for about 5 minutes, flip and heat for another 5 minutes or until cheese has melted.

Crockpot Orange Chicken

CROCKPOT ORANGE CHICKEN!!

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.

Ruth Chris' Sweet Potato Casserole

Ruth Chris' Sweet Potato Casserole

Ingredients:
CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Pecan Pie Cobbler

Pecan Pie Cobbler (recipe from Pillsbury)

1 Box refrigerated pie crusts, softened as directed on box
2-1/2 cups light corn syrup
2-1/2 cups packed brown sugar
1/2 cup butter, melted
4-1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired 

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit
.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. 

3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Winter Sore Throat "Tea"

Winter Sore Throat "Tea"

Make sure you have some of this ready...great recipe for sore throats and chest colds 

makes about 2 cups
2 lemons thoroughly cleaned and sliced
2 piece of ginger about the size of your pointer and middle finger together sliced into coin size pieces
Honey (about 1 cup-maybe more)

In a 12-16 oz. jar combine lemon slices and sliced ginger. Pour honey (organic is best) over it slowly. This may take a little time to let the honey sink down and around the lemon and ginger slices. Make sure when the honey has filled in all the voids, there is enough to cover the top of the lemon slices. Close jar and put it in the fridge, it will form into a "jelly". To serve: Spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.

Crock-Pot Breakfast Casserole

Crock-Pot Breakfast Casserole

Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions

Pumpkin Pie Cinnamon Rolls

Can you imagine waking up to these one brisk, autumn morning? I can :-)

Pumpkin Pie Cinnamon Rolls

Ingredients

2 cans Crescent Rounds Dough
4 tablespoons butter, melted
1/2 cup pumpkin puree (not pie filling)
1 tablespoon milk
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
For the Frosting
4-oz cream cheese, softened
1-1/2 cups powdered sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 375.
Lightly grease two 8-inch cake pans with non-stick spray; set aside.
Separate dough into 16 rolls and unroll.
Brush each piece of dough with melted butter.
In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
Carefully roll up each dough, lightly pinching seams together.
Arrange the rolls 1 inch apart in the prepared cake pan.
Bake for 16 to 18 minutes, or until tops are golden brown.
In the meantime prepare the frosting.
Place cream cheese in your mixer's bowl and cream for 1 minute.
Gradually add in powdered sugar and continue to beat until well combined.
Mix in pumpkin pie spice.
Add vanilla and mix until thoroughly combined.
Remove pans from oven and immediately brush each roll with frosting.
Serve.

Baked Apple Ice Cream Bowls

Baked Apple Ice Cream Bowls

Ingredients

4 apples (hollowed out)

1 tbsp sugar

1 tbsp cinnamon

vanilla ice cream

caramel topping

Instructions

Hollow out apples. Mix together sugar and 

cinnamon and add to inside of apples. Bake at

350 degrees F for 20 minutes. 

When apples are baked, fill with vanilla ice cream and top with caramel.

Dr. Pepper Pulled Pork in the Slow Cooker

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Gluten-Free Thanksgiving Pumpkin Cake Roll

After giving it a lot of thought, I've decided to try going gluten-free for a few weeks and see if my crazy body acts any differently. So, I'm going to be sharing gluten-free recipes now and then, starting with this yummy pumpkin cake roll. 

Thanksgiving Pumpkin Cake Roll

By: Nicole @ Gluten-Free on a Shoestring.com

http://glutenfreeonashoestring.com/thanksgiving-pumpkin-cake-roll/

Recipe type: Dessert

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 8

Gluten-free Thanksgiving Pumpkin Cake Roll

Ingredients

• ¾ cup high quality all-purpose gluten-free flour
• ½ teaspoon xanthan gum (omit if using your blend already contains it)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 4 teaspoons pumpkin pie spice
• ¼ teaspoon kosher salt
• 1 cup granulated sugar
• 3 extra-large eggs, lightly beaten
• ⅔ cup pure pumpkin
• ¼ cup powdered sugar, for sprinkling
• 1 (8 ounce) package cream cheese, at room temperature
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375 degrees F. Grease 15 x 10 inch jelly roll pan. Line it with wax or parchment paper, then grease again. Sprinkle some extra flour on the greased paper, and tap it around to evenly distribute it. Set the pan aside.
2. In a large bowl, place the flour, xanthan gum, baking powder, baking soda, pumpkin pie spice, salt and sugar, and whisk to combine. Add the eggs and pumpkin, and beat until well-blended. The batter will be relatively thin. Pour it into the prepared pan, and spread it evenly around. Smack on the counter to break any trapped bubbles.
3. Place the pan in the center of the preheated oven and bake for about 15 minutes, or until top of cake springs back when touched. While the cake is baking, sprinkle the separate ¼ cup powdered sugar on the towel. Once the cake is done, turn it immediately onto the prepared towel.
4. Carefully peel off the paper, then place a short edge of the towel over the edge of the cake. Then roll up cake and towel together, starting with narrow end. Transfer the rolled cake and towel onto a wire rack to cool completely.
5. While the cake is cooling, beat the cream cheese, 1 cup powdered sugar, butter, vanilla extract and cinnamon in small bowl until smooth.
6. Once the cake is cool, carefully unroll it. Remove towel, and spread the filling over cake leaving a 1½ inch clean border all around. Carefully reroll the cake. Wrap it tightly in plastic wrap and place in the refrigerator to chill for at least one hour, or up to a few days.
7. Dust lightly with some more powdered sugar before serving. Slice thick.

Pumpkin Bars

Fall is just 6 days away! My favorite time of year. Time to open the windows and start baking :-)

Chocolate Chip Cream Cheese Cookies

Chocolate Chip Cream Cheese Cookies

Ingredients

1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

Directions

1.With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.

2.Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.

3.Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.

4.Sprinkle your chocolate chips on top of cream cheese.

5.Roll the crescent sheet up tightly and wrap in cling wrap.

6.Refrigerate for at least 2 hours, or overnight.

7.When chilled preheat oven to 350°.

8.Line a cookie sheet with parchment paper to prevent sticking.

9.Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.

10.Transfer to wire rack.

11.Eat warm or room temperature.

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
(Adapted from Willow Bird Baking and borrowed from Sunny Side Up)

Ingredients
Bread2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

Buttered Rum Glaze 
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 Tbsp rum *

*The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you’re not into rum you can sub a teaspoon of vanilla extract.

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.

**Of course I didn’t properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.

Spiced Peaches

Spiced Peaches 

2 Large cans peach halves in heavy syrup
1 cup sugar
½ cup cider vinegar
2 tsp whole cloves
4 small cinnamon sticks

Drain peaches, reserving syrup in a saucepan. 

Combine syrup with sugar, vinegar, cloves and cinnamon. Boil 10 minutes. Remove from heat and allow to cool. 

Spoon peaches into serving dish, then pour syrup mixture over the top. 

Chill in refrigerator until ready to serve.

Lemon Angel Hair with Chicken and Spinach

Two posts in one day! Thank you, Diane!

~ Lemon Angel Hair with Chicken and Spinach ~

1/2 lb angel hair pasta
4 cloves of garlic
1/2 t. crushed red pepper
Perfect Chicken, cut into chunks
2 lemons, zested and juiced
3/4 c. half-and-half
1 c. Parmesan, grated (or shredded)
1 c. baby spinach, stems removed
3 T. extra virgin olive oil

Bring a pot of water to a boil. Salt the water well, and add pasta. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. Drain pasta - DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese. Enjoy!

Side note: If your pasta is cooking too quickly, just take the pot off the heat, but leave the pasta in the hot water. The pasta will continue to cook, just at a slower pace. I have to use this trick almost every time.

Crockpot Beef and Broccoli

Thank you, Diane Dudash-Dykes, for sharing this with me :-)

CROCKPOT BEEF AND BROCCOLI

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Meatball Sandwich Casserole

Meatball Sandwich Casserole

You will need:

! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!

A side salad goes nicely with this quick meal!

Thanks to https://www.facebook.com/ThePaganPoppet for sharing this recipe!

Coffee Cubes

If you know anything about me, you know I'm a HUGE coffee addict! Thus the email address and nickname...queenofcaffeine ;-)

What I can't understand is, why didn't I think of this sooner?!!!

Hand-painted Sea Glass

Sometimes, it's fun to do something besides cook...

Mix Elmer’s glue with food coloring to make any glass jar look like sea glass.

In a bowl, you will want to add one teaspoon of White Elmer's Glue, three drops of food coloring and 1 1/2 teaspoons of water. 

For best results use a foam brush. Paint the outside of the jar only. 

Seal the jar with Epoxy Glue or a clear varnish to last for years of use. If you are planning to use this for drinking, coat it with a food grade varnish found in craft stores

These look really nice with candles, electric candles, or glow sticks inside of them.

Optional idea: To add a design to the jar, such as a Goddess spiral, stars, moon, butterfly, etc, tape the shape on the jar, using painters tape. Paint the entire jar (you can even paint over the tape). Once the paint is completely dry, carefully remove the tape. You can paint the symbol a different color or leave it unpainted. Add a candle and see the beautiful effect of the design. You can also add a bit of glitter to the glue mixture for a shimmering effect.

Sweet Hawaiian Crock-Pot Chicken

SWEET HAWAIIAN CROCK-POT CHICKEN

2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done!