Roasted Veggies and Chicken (easy dinner)

This is not really a recipe, but I thought I would share since its my new favorite dinner and I have this once a week.

Cut up a bunch of vegetables. I use potatoes, sweet potatoes, carrots, peppers, onions, mushrooms (just a seggestion, of course I don't really use these)and zucchini. Toss lightly with olive oil and salt, or add seasoning, lemon pepper, pepper, italian, whatever you are in the mood for. Cut your tubers smaller as they take longer to cook. Throw in the oven at 375 for about 20 minutes, stir and flip, then go another 20-30 minutes.

After I flip it the first time, I start my chicken, just take some defrosted breasts and fry them in a pan on the stove with BBQ sauce, Italian dressing, or lemon pepper and butter, whatever is easiest.

That's it. Any its almost done, so now I am going to go eat it. Yum!

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls with Cream Cheese Icing

roll dough adapted from King Arthur Flour

makes approximately 15-16 rolls

Ingredients:

Roll Dough:

1/4 cup warm water (not hot, about 110 degrees)

1 package (2 1/4 teaspoons) active dry yeast

1/3 cup warm milk

1 large egg, beaten

3/4 cup pumpkin puree, either fresh or canned

1 tablespoon melted butter

2 cups (approximately) All-Purpose Flour

1 1 /4 cup Whole Wheat Pastry Flour

1/2 cup brown sugar

1 teaspoon salt

3/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

Filling:

1 stick butter

2/3 cup white sugar

1/4 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon each of allspice and ginger

1/4 teaspoon nutmeg

1/8 teaspoon cloves

Cream Cheese Frosting:

4 ounces cream cheese

1 stick (4 ounces) butter, softened

1 teaspoon vanilla extract

3/4 teaspoon lemon juice

2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.

Banana Zucchini Walnut Bread

3/4 cup vegetable oil
2/3 cup brown sugar, packed
1 cup white sugar
3 eggs
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract
3 1/2 cup all-purpose flour
1 tablespoon cinnamon
1 1/ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup walnuts, chopped

Preheat oven to 325 degrees F. Butter and flour two 9-inch loaf pans.

In a large bowl, beat the eggs until light and fluffy. Add oil, brown sugar, sugar, grated zucchini, mashed bananas, and vanilla. Blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda and salt. Add the walnuts.

Divide the batter evenly between two 9-inch loaf pans and bake until a toothpick inserted into the center comes out clean, about 1 hour. Allow to cool in the loaf pans for about 15 minutes. Remove from the pans and place on a wire rack to cool completely.

Sweet Potato Enchilada Stack

6 servings

1 large sweet potato, peeled and cut into small cubes
1 Tbsp. water
1 lb. ground beef
1 medium onion chopped
1 can black beans, rinsed and drained
1 can enchilada sauce
2 tsp. chili power
1/2 tsp oregano
1/2 tsp ground cumin
3 tortillas
2 cups shredded cheddar cheese

In a large microwave safe bowl, combine sweet potato and water. Cover and microwave 4-5 minuted or until potato is almost tender.

Meanwhile in a large skillet, cook beef and onion until no more pink. Add black beans enchilada sauce, chili power, oregano, cumin and sweet potato; heat through.

Place a flour tortilla in a greased 9 inch deep dish pie plate; layer with a third of the mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.

Its in the oven right now so we will see how it is.

Potato Cheese Soup

2 cups boiling water
1/2 cup carrots
1/4 cup onions
1/4 cup celery
1/2 cup broccoli
2 cups potatoes
1/4 cup butter
salt and pepper

2 cups milk
1/3 cup flour
1 cup cheese

I don't actually measure anything, just chop up the veggies and boil them, adding the potatoes last and simmer for 10 minutes. Don't drain. Cut the veggies as small as you like, I like the smaller the better and sometimes if I want it smoother, I actually put them all in the blender and blend them all up.

Make the white sauce (heat, do not boil) with the last 3 ingredients and then add it to the veggies.

Chicken & Spinach Tortellini Soup

This makes 10 serving so cut it in half for a family of 4.

3 small red potatoes peeled and cubed
2 medium carrots, sliced
1 small onion, chopped
2 Tbsp. plus 1-1/2 chicken bouillon granules ( I used 2 bouillon cubes)
2 Qt. water
3 cups cubed chicken
10 oz. chopped spinach
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
2 pkg. (9 oz each) refrigerated cheese tortellini

In a Dutch oven ( I just used a big pot, same thing right?) combine the potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt; return to a boil. Add tortellini; cook, uncovered, for 7-9 minutes or until tortellini is tender.

I loved this and so did the WHOLE family! Highly recomend!!

Green Chili Rice

1 Cup water
1/2 cup frozen corn
1/2 cup chopped sweet orange pepper
1/2 cup black beans, rinsed off
1 can (4oz) chopped green chilies
2 Tbsp butter
1 garlic clove
1/4 tsp. salt
1/4 tsp ground cumin
1/8 tsp ground turmeric
1 cup uncooked instant rice

In a large saucepan, combine the first 10 ingredients; bring to a boil. Stir in rice. Cover and remove from heat; let stand for 5 minutes. Fluff with fork.

So this looks like a lot of ingredients, but its really not. This rice is soooooo good! and it goes great with the pork chops. I used instant brown rice and it took longer to cook. I bet to could just throw it all in the rice cooker to though.

Taco Pork Chops

4 Servings

4 boneless pork loin chops
1Tbsp. canola oil
1 can (8oz) tomato sauce
1 cup water
1 medium onion
1 envelope taco seasoning
2 Tbsp. flour

In large skillet, brown pork chops in oil. In a small bowl, combine the tomato sauce and 3/4 cup water, onion and taco seasoning. Pour over pork chops and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.

Remove pork to a serving plate and keep warm. Combine flour and remaining water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Serve with pork chops. YUM!

I made this last night. It was SUPER easy! which is always good. Once you have this cooking then start the rice since that is so fast.

Donita's Pumpkin Roll Recipe

I got this from Natalie a couple years ago. Enjoy!

3/4 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 eggs
1 c sugar
2/3 c 100% pure pumpkin (I think we both normally use the Libby brand)

Filling:
8 oz cream cheese (softened)
1 c powdered sugar
6 Tbls butter
1 tsp vanilla

Preheat oven to 375'. Grease 15x10" jelly roll pan (cookie sheet) with wax paper. Sprinkle towel (like a dish towel-set to the side) with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture (Or I normally just mix in a little at a time). Spred evenly into prepared pan. Sprinkle with nuts, if desired.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen cake from sides of pan.
Allow to cool off (5-10min) and then turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack.
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixing bowl until smooth.
Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Sprinkle with powdered sugar before serving, if desired.

Pan Fried Tilapia

The kids love fish. Usually we just grill talapia in foil with a rosemary sprig, maybe some veggies and olive oil, we made this last night and I think I like it even better. Enjoy.

Ingredients

• 1/4 cup all-purpose flour
• 2 teaspoons seafood seasoning (I used old bay)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 pounds fresh tilapia fillets
• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 teaspoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons freshly chopped parsley leaves

Directions

Heat oven to 300 degrees F. (or you could just stick in the micorwave so it doesn't get cold)

In a shallow baking dish combine flour, seafood seasoning, salt and pepper. Add the tilapia and lightly coat each side.

Heat oil in a large skillet over medium-high heat. Shake off any excess seasoned flour and place in the skillet. Brown on both sides, about 2 to 3 minutes per side. Place tilapia on a baking sheet that is lined with a paper grocery bag or paper towels and keep warm in the oven while you prepare the sauce.

Turn down the heat to the pan the tilapia was cooked to low and add the butter. Once the butter is melted, add the garlic, lemon juice and parsley and saute for 2 minutes. Place the fillets on serving plates or a platter, top with the sauce and serve.

Muffins {That Taste like Donuts}

1-¾ cup Flour

1-½ teaspoon Baking Powder

½ teaspoons Salt

½ teaspoons Nutmeg

½ teaspoons Cinnamon

⅓ cups Oil

¾ cups White Sugar

1 whole Egg

¾ cups Milk

FOR THE TOPPING:

¼ cups Butter

⅓ cups White Sugar

1 Tablespoon Cinnamon

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.

Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.

Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

Cupcakes, Cupcakes, Cupcakes

These are amazing easy to make cupcakes that seem pretty fancy. Courtesy of Sarah Wells who taught our cupcake class last week and I made some chocolate today, so easy and amazingly delish.
Tip: To measure, spray a 1/4 measure cup with cooking spray and it will pour out easily and be just the right size.
For the frosting, I just put it in a large ziplock and cut off the corner, you can use a tip or not.

Chocolate Lovers
1 Devils Food Cake mix
1/3 cup oil
1 1/4 chocolate milk
3 eggs
1 cup sour cream
1 cup chocolate chips
Mix all ingredients, bake at 350 for 19 minutes.
(For mini cupcakes, bake for 12 minutes.)

Chocolate Whip Cream Frosting
1 pint whipping cream
12oz chocolate (I use semisweet chips)

Melt chocolate chips into whipping cream on stove. Chill in fridge. Whip to soft peaks.
(variation: at 1/4 cup fruit puree to cream and then whip)

Coconut Lime
1 French Vanilla Cake mix
1/3 cup oil
1 1/4 coconut milk
3 eggs
1 cup sour cream
1 cup coconut
Mix all ingredients, bake at 350 for 19 minutes.

Coconut Lime Frosting
1/2 cup butter
4 oz cream cheese
4 cups powdered sugar
zest of one fresh lime
juice of one fresh lime.
Whip all together with hand mixer.

Orange Cream
1 French Vanilla Cake mix
1/3 cup oil
1 1/4 orange juice
3 eggs
1 cup sour cream
zest of one orange
Mix all ingredients, bake at 350 for 19 minutes.

Orange Cream Frosting
1/2 cup butter
4 oz cream cheese
4 cups powdered sugar
2 TBS sour cream
zest of one fresh orange
juice of one fresh orange
Whip all together with hand mixer.

1 Hour Cinnamon Rolls

This recipe is awesome, the dough is so easy to work with and there's nothing tricky with the yeast. But it's a lot so I cut it in half for sure, works just fine.

Dough:

5 1/4 cup white unbleached bread flour
1/4 cup sugar
1/2 Tbsp salt
1 1/2 Tbsp instant yeast
1 egg
2 cups hot water

Mix dry ingredients. Add egg and water. Mix for 1 minute and check consistency. If dough is too dry, add a tiny amount of water. If too moist, add a little flour. Mix for 5 minutes. Spray counter with Pam. Roll out dough until it is about 16 by 21 inches.

Filling:

1 cup brown sugar
2 1/2 Tbsp cinnamon
1/3 cup softened butter

Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly over the surface. Roll the dough up from the long side and cut into 16 slices. Place into two 9x13 pans sprayed with Pam. Cover and let rise for 20 minutes. Bake at 400 for 13 minutes.

Icing:

1 stick butter, softened
1 1/2 cup powdered sugar
1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt

While the rolls are baking, beat cream cheese and butter until combined, add vanilla, salt, and sugar and beat until fluffy--a few seconds. When rolls are done, immediately spread with icing. Best eaten warm. Enjoy!!!

Raspberry Cheesecake Bars

Crust

1 1/4 Cup Flour

1/2 cup Brown Sugar

1/2 cup ground Almonds

1/2 cup butter

Filling

1 pkgs cream cheese (8 oz )

1/3 cup sugar

1 eggs

1/4 tsp almond extract

1 cup seedless raspberry preserves

1/4 cup sliced Almonds (optional)

Combine crust ingredients in a food processor for 30 second (I don't have a food processor so I just used a pie cutter). Reserve 3/4 cup for topping and press remaining into an ungreased pan (like an 8 x 8) and bake at 350 for 15 minutes.

Blend cheese and sugar well, add egg and extract. Spread over hot crust, return to the oven for 15 minutes.

Spread preserves evenly over hot bars, Sprinkle remaining crust mix and sliced almonds over the top and return to the oven for 15 minutes.

Quick Tex Mex Goulash

1/2 lb. elbow macaroni
1 lb ground sirloin
1 small onion, finely diced
2 c. tomato juice
1 pkg McCormick's Taco Seasoning
1 can black beans, drained and rinsed
1 can sweet corn, drained
2 c. shredded mozzarella cheese
sour cream
sliced black olives
chopped green onions

Prepare the macaroni according to the package instructions.

(Note: Do not rinse the noodles. The starch left on them helps bind the goulash so it doesn't get too runny.)

Saute the sirloin and onion in a skillet until the meat is brown and the onions become translucent.

Drain the fat off. Add tomato juice and the taco seasoning to the meat. Bring to a boil then reduce heat, cover, and simmer for about 10 min.

In a large pot, combine the noodles, meat mixture, corn, beans, and shredded cheese. Allow this to simmer for about 20 minutes or until heated through and the cheese is melted. You may need to add up to a cup more of the tomato juice if it's too dry.

To serve: place a helping of goulash on a plate then garnish with sour cream, black olives, and green onions.

Crock Pot Tamale Pie

Cornbread topping:

--3/4 cup cornmeal

--1 1/4 cup flour (I used Pamela's baking mix)

--1 cup milk

--1/4 cup sugar

--1 egg

--1 t baking powder (only if not using Pamela's or similar gluten free baking mix that already has baking powder added)

The Filling.

I chose to make this vegetarian. You, however, can add 1lb of your favorite browned meat if you'd like.

--1 can drained and rinsed black beans

--1 can fire roasted tomatoes

--1 can drained corn

--1 T chili powder

--1 t cumin

--1/2 t paprika

--1/4 cup diced onion (I had some leftover in the fridge from a previous dish)

--1/2 cup shredded cheddar cheese

The Directions.

Spray your crockpot with cooking spray. Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.

In a separate bowl, mix together the cornbread topping. When finished, pour evenly over the filling, spreading with a spatula if needed.

Cover and cook on low for 4-7 hours or on high for 2-4. I was shocked at how quickly this cooked. I set it on low and expected it to take about 8, but it was all brown and golden and perfectly crispy at the 6hr mark.

Caramel Corn

1/2 c butter
1/2 c brown sugar
1/2 c corn syrup
salt
1 tsp baking powder

Boil first ingredients than add baking powder. Will become very bubbly. Boil about 1 minute, then pour over 2 bags of popped corn in a brown bag ( I like the butter stuff) Shake. Microwave 25 seconds, shake and microwave for 25 more.