Chipotle Chicken Mini Tostadas

April 5
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Chipotle Chicken Mini Tostadas
Print Recipe
Servings Prep Time
28 mini cups 20 minutes
Cook Time
8-10 minutes
Servings Prep Time
28 mini cups 20 minutes
Cook Time
8-10 minutes
Chipotle Chicken Mini Tostadas
Print Recipe
Servings Prep Time
28 mini cups 20 minutes
Cook Time
8-10 minutes
Servings Prep Time
28 mini cups 20 minutes
Cook Time
8-10 minutes
Ingredients
Servings: mini cups
Instructions
  1. Crisp the phyllo shells in the oven according to the package directions and set aside until ready to serve.
  2. In a sauce pan add the chicken, chipotles, ketchup, brown sugar, soy sauce, vinegar and chili powder and simmer over medium-low heat for about 8-10 minutes or until heated through and sauce is syrupy.
  3. In another bowl, mash the avocado, yogurt and lime juice together. Then add the chopped cilantro and salt to taste. (can use purchased guacamole if desired)
  4. Fill each phyllo shell with a dollop of avocado mixture and top with chicken. Garnish with a cilantro leaf and lime zest if desired.

Sriracha Bacon

February 8
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Sriracha Bacon
Print Recipe
Servings Prep Time
48 appetizer bites 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
48 appetizer bites 15 minutes
Cook Time
15-20 minutes
Sriracha Bacon
Print Recipe
Servings Prep Time
48 appetizer bites 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
48 appetizer bites 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: appetizer bites
Instructions
  1. Lay bacon pieces on a sprayed and foil lined baking sheet. Mix the sriracha sauce and brown sugar together and spread a thin layer on both sides of the bacon. Bake at 375 degrees for 15-20 minutes or until cooked but not too crispy. Can serve warm or cold.

Southern Peach Cobbler

July 20
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Southern Peach Cobbler
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Southern Peach Cobbler
Print Recipe
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Servings Prep Time
6 Servings 15 Minutes
Cook Time
35 Minutes
Ingredients
Cobbler Topping
Sugar Topping
Servings: Servings
Instructions
  1. Preheat the oven to 425 degrees. Drain the canned peaches and add to a medium bowl. (if using fresh peaches, peel and thinly slice the peaches, approximately 6-8 peaches, and add 1 teaspoon fresh lemon juice). Add the remaining first group ingredients and toss to evenly coat the fruit. Place in a 2 quart baking dish and bake for 5 minutes (10 minutes if using fresh fruit)
  2. In a large bowl combine flour, white & brown sugars, baking powder, and salt. Blend in butter with a pastry blender or fork until mixture resembles a course meal. Stir in water until just combined into a batter.
  3. Remove peaches from the oven and drop spoonfuls of the batter over the top.
  4. Mix the white sugar and cinnamon together and sprinkle over entire cobbler. Bake until topping is golden and edges are bubbly, about 30 minutes. Cool or serve slightly warm. Delicious with vanilla ice cream.

Strawberry Muffins

July 14
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Strawberry Muffins
Print Recipe
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Strawberry Muffins
Print Recipe
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Servings Prep Time
12 muffins 15-20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat the oven to 375 degrees and line a 12 cup muffin tin with liners. Spray liners and pan with non-stick cooking spray to prevent excess batter at the top of muffin from sticking.
  2. Whisk together the flour, baking powder and salt. Set aside.
  3. Beat the butter and sugar until well combined, approximately 2 minutes. Add the eggs one at a time beating well after each and scraping sides of the bowl. Beat in vanilla and almond extracts.
  4. Add the flour mix in small batches, alternating with the milk and ending with the dry ingredients.
  5. Toss the diced strawberries with 2 T extra flour to keep them from dropping to the bottom of the batter. Set aside 1/2-2/3 cups of the berries. Gently stir in the remaining berries into the batter until they're just incorporated.
  6. Scoop batter into the muffin liners evenly, they will be full. Top the batter with remaining berries and sprinkle with brown sugar.
  7. Bake for approximately 30 minutes or until a pick comes out clean. If any batter sticks to the edges, use a knife to loosen it. Let muffins cool in the pan for another 20-30 minutes. Then place them on a rack to completely cool. Serve while tops are crispy.

Easy Oat & Almond Granola

May 26
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homemade granola
Easy Oat & Almond Granola
Print Recipe
Servings Prep Time
15 1/2 cup servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
15 1/2 cup servings 10 minutes
Cook Time
25-30 minutes
homemade granola
Easy Oat & Almond Granola
Print Recipe
Servings Prep Time
15 1/2 cup servings 10 minutes
Cook Time
25-30 minutes
Servings Prep Time
15 1/2 cup servings 10 minutes
Cook Time
25-30 minutes
Ingredients
Servings: 1/2 cup servings
Instructions
  1. Pre-heat oven to 350 degrees. Add the dry ingredients to a greased 9 x 13 baking dish. Combine the syrup, oil, and brown sugar in a small sauce pan. Over medium heat, stir together and bring just to a boil. Remove from heat and pour over the dry ingredients. Toss the oats and almonds until all coated. Bake for 15 minutes then stir and continue baking another 15-20 minutes or until oats and almonds are lightly browned. Cool completely and store in an airtight container.

Hoot Owl Cookies

October 2
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hoot owl cookies
Hoot Owl Cookies
Print Recipe
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
hoot owl cookies
Hoot Owl Cookies
Print Recipe
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
Servings Prep Time
24-28 cookies 30 minutes
Cook Time Passive Time
8-12 minutes 2 hours
Ingredients
Servings: cookies
Instructions
  1. Cream together the butter, brown sugar, egg, and vanilla. Add the flour, baking powder, and salt. Mix well.
  2. In a microwave safe bowl melt the chocolate and let cool slightly. Mix in the baking soda.
  3. Remove 2/3 of the cookie dough to a floured surface. Blend the chocolate and soda mixture into the remaining 1/3 of the dough.
  4. Roll out 1/2 of the light dough into a 16" x 4" strip. Shape 1/2 of the chocolate dough into a 16" long snake and place in the center of the light dough. Mold the light dough around the chocolate and wrap in foil. Repeat with the remaining dough and chill for 2 hours or up to 5 days.
  5. Cut the dough into slices approximately 1/4" thick. Put two slices together (dampen the touching edges). Pinch the corners to create "ears". Place two chocolate chips in the center of the dark dough to create eyes and a whole cashew in the center for the beak.
  6. Bake at 350 degrees for 8-12 minutes or until edges are very slightly browned. Check often. Cool completely and store in airtight container.

Fresh Southern Peach Cobbler

September 20
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Fresh Southern Peach Cobbler
Print Recipe
Servings Prep Time
8-10 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 20 minutes
Cook Time
40 minutes
Fresh Southern Peach Cobbler
Print Recipe
Servings Prep Time
8-10 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 20 minutes
Cook Time
40 minutes
Ingredients
Filling
Dough Topping
Sugar Topping
Servings:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine peaches, sugar, brown sugar, cinnamon nutmeg, lemon juice, and cornstarch. Toss to coat and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
  3. Meanwhile, in a large bowl mix the topping: add the flour, sugar, brown sugar, baking powder, and salt. Blend in butter with a pastry blender until the mixture resembles coarse meal. Stir in boiling water until just combined.
  4. Remove peaches from the oven and drop spoonfuls of the topping over them. Sprinkle with the 3T sugar and 1t cinnamon making sure to cover the entire pan with the cinnamon sugar mixture. Bake until topping is golden, about 30 minutes
Recipe Notes

Recipe courtesy of Allrecipes.com

Chocolate Revel Bars

June 2
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Chocolate Revel Bars
Print Recipe
Servings
1 9 x 13 pan
Servings
1 9 x 13 pan
Chocolate Revel Bars
Print Recipe
Servings
1 9 x 13 pan
Servings
1 9 x 13 pan
Ingredients
Servings: 9 x 13 pan
Instructions
  1. Cream the butter and brown sugar in a mixing bowl. Add the flour, eggs, vanilla, soda, quick oats and mix until blended. Spread 2/3 of mixture in the bottom of a 9 x 13 pan. Set aside. In a double boiler melt the chocolate chips, condensed milk, 2T. butter and 2 t. vanilla until smooth. Pour chocolate mix over the base layer in the pan. Dot the top with the remaining 1/3 of the oatmeal mixture. Bake at 350 degrees for 25-30 minutes or until golden.