Kimberly's Rants

A Little Housekeeping

2019-09-02T13:04:00.002-05:00

This post will be short and sweet.

This will be my update to my privacy policy.
I personally don't use cookies, but I will be using third party advertisements.
I also may refer or recommend products through affiliate marketing.
So please pay attention to their privacy policies.

Thanks

OK, bare with me... Changes underway.....

2019-09-01T12:43:00.000-05:00

You know the old saying, "Please stand by.... Changes are underway...

This old blog has a new look and a new name... Honestly there are too many "Cooking with Kimberly" blogs and websites out there.. I was feeling a bit lost in the crowd.

Of course there are a ton of Kimberly Bishops too-- from Attorneys to tax professionals. Go ahead Google the name... WOW!

So the trick is. how to stand out in the crowd; how to show off what my talents and skills are. Right?

I still love to cook, but right now that is not my only focus... I am also a coach and a web designer in training. And soon to be looking for a new gig, My employer will not be renewing the building lease next year...

By changing the name and the theme. I can write whatever I am thinking and feeling, and what every I think will help the world.

So if you click a link to a recipe, or a post. please bare with me... I have 10 years of posts to go through to change the clink through links.... fun.... .. It will keep me busy and out of the self pity party...

So stay tuned.

Peace

Gluten free Gnocchi

2018-05-06T15:56:00.000-05:00

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good....

I had to order it everywhere just to geta comaprisoon. And of course I had to order it in Tuscany too.

If you don’t know gnocchi is is a small dumpling. My favorite is made with potato and Parmesan cheese.

Mary’s by the way is also where i discovered celery and black pepper in the ragu.

Well, there days dairy and wheat flour really shouldn’t be in my pantry, so I am testing the gluten free version today.

I use regular russet potatoes, although I think Yukon would also make good gnocchi. It would be creamier I think.
4 russet potatoes about 1 2/pound
I used 2 cups all purpose gluten free flour
1/4 cup Dairy free Parmesan cheese, made from cashew nuts (see minimalist baker blog)
An egg, (for a vegan version use 1/4 cup canned chickpea water.
1 tsp. Sea salt
1/2 tsp Garlic powder
1 tsp Pepper and
2 tsp of a good Italian seasonings blend.
1/4 cup virgin olive oil

The baked part kind of reminds me of duchess potatoes. Tradioanl gnocchi is boiled after the dumplings are formed.
If you think it’s time conssumming, don’t worry, ‘it’s not.

Wash and peel the potatoes. Cut into pieces and add to a large pot of boiling water. Cut until tender, and set aside.
In a large bowl, mix the dry ingredients including the “cheese”.
When the potatoes are cool enough to work with, mash and add the olive oil.
Mix into he flour mixture. Use your hands. To knead in the bowl until all the flour a
Has pulled away from the bowl. Continue kneading for another 5 minutes.
Halve the dough in have. You can wrap the second piece in foil and freeze for another time.
Make 1/2 inch dough balls. Use a fork to decorate, if you like.
Spray a lined baking dish with a little oil or cooking spray.
Bake for 20 minutes. Flip and bake another five. They should be golden brown.
Serve with your favorite sauce, or add to soup.

Cranberry Banana Bread

2017-03-20T15:41:00.000-05:00

Sometimes we just get hungry for a certain thing. Of course it's a bad craving when you want brad, and you are supposed to be on gluten free diet.

Probably why gluten free flour were created. Anyway, I've been trying to cone up with some good recipes for when that craving strikes.

I found a cranberry orange bread in my old Weight Watchers cookbook. I of course modified it to fit my chosen lifestyle, added bananas and if you are on weight watches, it's about 6 points a serving.

Cranberry Banana Bread:

2 1/4 gluten free baking mix(Pillsbury)

1/4 coconut flour

1 cup sugar

2 teaspoons baking powder

3/4 teaspoons baking soda

1/2 teaspoons salt

1/4 teaspoons Xantham Gum

2 large eggs

1 tablespoon orange zest

Juice from 1 large orange

1/2 cup unsweetened almond milk

1/2 tablespoon apple cider vinegar

2 mashed bananas

1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

1/2 cups chopped pecans (optional

3/4 cups dried cranberries

Preheat oven to 350 degrees

Mix all the dry ingredients in a large bowl

Add eggs, orange juice and zest. Add milk, extracts and bananas and nuts, if you are adding and the cranberries.

Mix well.The Batter will be sticky

Spray a loaf pan with cooking spray add the batter. Bake for 55 minutes to an hour Let stand for 20 minutes, slice and enjoy

A corn bread tale

2016-11-14T11:56:00.001-06:00

So, here's the experiment, turning the family corn bread recipe into a dairy free recipe.

The original is already gluten free, as it has no flour, but how to duplicate the butter milk taste.

I bet the old folks didn't realize that gluten free would be so embraced in the future.

Grandma said it was an adventure to go get flour when she was young. I guess getting ground corn was easier.

The original is corn meal, butter milk, soda, salt, an egg, and some vegetable oil.

Pretty simple, and really enjoyable.

So the butter milk has a unique flavor and texture. The trick is duplicating it. And when baking soda is added, it acts as leavening agent for the bread.

I took unsweetened original almond milk, 1 teaspoon of corn starch, 1 teaspoon of Earth Balance spread, and 1 teaspoon of distilled vinegar.

Whisked it together, and then added the rest of the ingredients. Corn meal, salt, and oil. I added a teaspoon of baking powder just in case.

The batter looked thin at first, but baked up golden brown and crunchy

Ingredients:

1 cup unsweetened original almond milk

1 teaspoon corn starch

1 teaspoon vinegar

1 teaspoon Earth Balance or other margarine

1 egg

1 1/4 cup corn meal

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons salt

3 tablespoons vegetable oil

Preheat oven to 375

In a cast iron skillet heat 2 tablespoons vegetable oil

In a large mixing bowl, add milk, margarine, vinegar and corn starch, whisk together and met sit for 5 minutes.

Add baking soda and baking powder.

Best add the egg and whisk together.

Add the corn meal and salt. Whisk until smooth.

Put the skillet on the stove top on medium heat.

When the pan is hot. Add the batter and let it cook until a little bubbly

Put in the oven for 30 minutes. Test to make sure it's done by sticking a t toothpick I'm the middle. If it is firm and clean, it's done. Let it rest for 5 minutes

Turn out onto a plate and serve.

The analysis, crumbly, Moist, nice corn flavor. Keep in mind this is not a sweet bread, as it has no sugar.

Shrimp Scampi

2016-11-08T11:54:00.001-06:00

Is shrimp scampi as popular as it once was? I'm not sure. Used to be it as on every Italian restaurant menu.

Well I thought it would try my ha d at a dairy free version. I am quite pleased with the results... It was easy and fast. And so tasty.

4 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon red pepper flakes
2 teaspoons oregano
1 precooked pound jumbo shrimp
1/2 pound gluten free brown rice pasta.

Start by adding olive oil to a large skillet on medium heat. Add the garlic, red pepper, and herbs.

Cook for 5 minutes. Add the broth and vinegar. Simmer until it reduces a little. Turn down to low heat.

In a large stock pit add water and a little salt. Let it come to a rolling boil. Add the pasta. Bring down the heat, stir the pasta so it doesn't stick together. Turn down the heat to low, cover and let it cook for 8 or 9 minutes, or whatever the package directions are.

While the pasta cooks, add the shrimp to the sauce. Cover and let it. When the pasta is done, drain and add to the shrimp and sauce.

Serve and enjoy!

A note of caution, since this called for precooked shrimp, don't let it over cook. They tend to get rubbery.

Caramel Apple Upside down cake

2016-11-07T11:35:00.001-06:00

This cake is sweet and moist. My version is gluten free and dairy free.

Ingredients

Topping

1/4 cup margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 14oz can of fried apples

Cake

1 1/3 cups gluten free baking mix
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1/2 teaspoon vanilla
1/4 cup almond milk

Whipped Cream

1 cup coconut cream
2 tablespoons powdered sugar

Steps

1 Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.

2 In 1-quart saucepan, melt 1/4 cup margarine over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly.

3 In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with almond milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.

4 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat coconut cream on high speed until it begins to thicken. Gradually add 2 tablespoons powdered sugar, beating until soft peaks form.

5 Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

GF Orange Almond Muffins

2016-10-24T12:02:00.001-05:00

1 cup gluten free rice flour
1 cup Betty Crocker gluten free flour
2/3 cup almond flour/meal
R tablespoons potato starch or cornstarch
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/2 cup maple syrup
1 medium orange
2 teaspoons vanilla extract
1 teaspoon nutmeg
1/2 teaspoon ground clove
1/2 cup unseetened almond milk
2 teaspoons distilled vinegar
1/2 cup chopped almonds

Directions

Preheat the oven to 350 degrees F

Line 12 muffin cups with muffin liners.

In a spice mill or coffee grinder add almonds. Ground until almost fine. Pour into a large mixing bowl. Keep doing this until there 2/3 cup.

Add the rest of the dry ingredients including the brown sugar and mix well.

Next cut the orange in small pieces and add to the bowl.

Add almond milk, maple syrup. Mix well. The batter will be thick.

Add a dollop to each muffin cup.

Bake at 350 until done.

Add a sprinkling of chopped nuts to each muffin and bake 3 to 4 more minutes, or unwilling the nuts are slightly roasted.

Elimination Diets

2016-10-10T10:19:00.001-05:00

Elimination diet can be a pain, but sometimes they help get to the root of your symptoms.

The first elimination diet I did was back in 1989. My doctor gave my a book. The name escapes me. It was written more for children, by it was quite helpful.

He thought my constant runny nose and frequent nausea may be caused by something I was eating. Brilliant.

So for a week I substituted this for that. Sweet potatoes for bread. Cut out milk; nibbled on nuts, and at the end of the week, my symptoms had improved. Also I list 5 pounds.

The problem was at that time the diet could not be maintained; I was not in charge of the household grocery shopping.

As I got older my symptoms got worse, and I was getting heavier. So more dieting.

Along came an interesting plan that basically cut everything except the basics. I took drops of amino acids and herbs three times a day and ate vegetables, lean meats and fruit twice a day. Fir the first time in years I list weight. My runny nose and soar gut were gone!

As I started adding back certain foods the symptoms returned, and were worse then ever.

Then the "first storm" (see my earlier post). I went back to the elimination diet, and basically affirmed my beliefs.

Since then a whole new world of ideas has opened up.

It had been an interesting adventure discovering new stores, new information new ingredients.

So how do you do an elimination diet?

Start making small changes to each meal and snack.

If you suspect milk is an issue for you, then cut it out, or try a nut milk, like almond, cashew, coconut.

If it is gluten, substitute rice, potatoes, nuts,

The thing with food sensitivities, is they may not show up in a scratch test at the doctor's office. But you know how you feel.

So try an elimination diet. See if you don't feel better.

One of the best books I have read is The Virgin Diet by JJ Virgin. She makes it very simple and has some great recipes in it.

New Favorite Morning Smoothie

2016-10-05T09:49:00.001-05:00

there is nothing like a cool creamy smoothie first thing in the morning. This is my new favorite.

I like to use frozen fruit, that way no need to add extra ice to make it thick.

Yum.

1 Cup frozen raspberries

2/3 cup frozen peaches, thawed

1 cup almond milk

2 tablespoons protein powder

1 tablespoon flax seed

1 teaspoon chia seeds

¼ teaspoon nutmeg

1/8 teaspoon ground cloves

1 packet stevia

Add all ingredients to a blender like a Vita Mix, blend on high for 5 minutes. Serve.

All Slabbed Up

2016-09-04T10:11:00.001-05:00

My taste bubs were absolutely delighted Friday evening. We discovered All Slabbed Up in Leavenworth Kansas.

The place doesn't look like much. 60's style Diner seating mixed with high tip tables and chairs that seem to be in need of painting. The are miniature dollar bills pinned to the walls. Also there is a medium sized deck for outdoor dining.

The menu is simple with country and Western sounding names like The Duke, Silverado, campfire taters and tumble weed tater tots.

The menu has the usual, sandwiches, ribs, brisket and the famous KS burnt ends.
The serve soft drinks and Boulevard Ale.. it's a local favorite, brewed in KC.

We had the Silverado with campfire taters.

What came out was a plastic basket full of French fries with grilled onions and a pulled pork sandwich topped with not creamy Cole slaw and a bun the barely covered a full third pound of meat and cabbage.

The last time I had something this good my uncle had smoked the pork and seasoned it with his "secret" sauce. I think bourbon in involved.

First bite and I was in love. The pork was smoked, tender and just a little tangy The Cole slaw was still crisp.

There was two sauces. One was mild not too sweet, and the other had a kick. But be prepared the heat sneaks up on you, so have your drink close by.

Just a note on bar be que sauce, sometimes Kansas City style sauce can get too sweet depending how much brown sugar or molasses is added.

So all in all they get a 10. I will be back. Next time maybe we'll get the Duke.

Still learning

2016-08-17T15:06:00.001-05:00

I am finding it interesting just how much of something I can eat before feeling ill. Just a small amount butter, and my nose runs. I woke this morning a little itchy and my nose running-- back to the Benadryl.

Of course I'm not sure if wasn't the potato that caused my issue. Potatoes are in the nightshade family, and do cause trouble for some people. .

So still trying to figure it out.

Here's a new recipe for Lemon Chicken. Yum.

3 chicken breasts pounded out
2 cloves of garlic minced
1/3 cup lemon juice
1/4 cup capers
2 tablespoons olive oil
Sea salt

In a large skillet heat to medium heat, add the olive oil.

Add the chicken and salt and pepper.

In five minutes turn over, add the garlic and lemon juice. Cook another three minutes add the capers.

Finish cooking until done, a other 3 minutes.

A New Direction

2016-08-15T15:10:00.001-05:00

As we travel through life sometimes we come to signs and sometimes we hit road blocks and have to reevaluate our decisions

Two weeks ago i hit one of those road blocks. I had such a firestorm of histamine running through me. I couldn't sleep. I could barely work.

This is a picture of my arm broken out with hives.

Definitely time to reevaluate.

As I notices eating certain foods made my symptoms worse, chocolate, eggs, dairy, and some wheat products like bread and pasta. the worst was eating these in combination, like egg and cheese sandwiches.

So a decision had to be made. If I want vibrant health, then it need to give them up. Of course this from the girl who ate ham and cheese omlettes and chocolate chip cookies by the handful in my youth. I have some great food memories.

Big fear not, all is not lost, because I refuse to act like a victim in this. I have chosen to trat this new phase like a grand adventure. Exploring new options and menus.

Another interesting observation is that my joints don't hurt as much and I'm starting to sleep better.

So there it is a née direction, a new adventure in eating. I will be using this space to chronicle this adventure. Who knows maybe my insights mig help someone else. At any rate, today I roar like the tiger I am, because I am proud to be me.

Calabacitas

2016-02-15T11:11:00.003-06:00

From EatingWell: May/June 2007, EatingWell for a Healthy Heart Cookbook (2008)

Easy delicious, vegetable side dish. Great with soft tacos. yum!

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 poblano or Anaheim chile pepper, seeded and diced
2 cups diced zucchini
2 cups diced summer squash
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro, (optional)

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion and chile; cook, stirring, until soft, about 4 minutes. Add zucchini, summer squash and salt; cover and cook, stirring once or twice, until tender, about 3 minutes. Remove from the heat and stir in cilantro (if using).

Nutrition

Per serving: 40 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 199 mg sodium; 201 mg potassium

Hungarian Beef Goulash by Eating Well

2016-01-18T12:56:00.000-06:00

Hungarian Beef Goulash

From EatingWell: January/February 2008

This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.

Makes: 8 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 4 1/2-8 hours

Ingredients

2 pounds beef stew meat, (such as chuck), trimmed and cubed
2 teaspoons caraway seeds
1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
1/4 teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 small red bell pepper, chopped
1 14-ounce can diced tomatoes
1 14-ounce can reduced-sodium beef broth
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons chopped fresh parsley

Preparation

Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 4 months. | Prep ahead: Trim beef and coat with spice mixture. Prepare vegetables. Combine tomatoes, broth, Worcestershire sauce and garlic. Refrigerate in separate covered containers for up to 1 day.

Ingredient Note: Paprika specifically labeled as “Hungarian” is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.

For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.

Nutrition

Per serving: 180 calories; 5 g fat (2 g sat, 2 g mono); 48 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 1 g fiber; 250 mg sodium; 298 mg potassium.
Nutrition Bonus: Zinc (40% daily value), Vitamin C (35% dv), Vitamin A (25% dv), Iron (15% dv).
Exchanges: 1 vegetable, 3 lean meat

Tandoori Chicken

2015-10-23T15:03:00.001-05:00

Ever watch America's Test Kitchen on PBS? What an amazing cooking show. They now only prepare really good food, but explain the what and the why. They also give you the low down on kitchen gadgets. Great show.

Anyway, this is their recipe for Tandoori Chicken... so good. yum.

There is also a great video, Click Here for more info.

INGREDIENTS

2tablespoons vegetable oil
6medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
2tablespoons grated fresh ginger
1tablespoon garam masala (see note)
2teaspoons ground cumin
2teaspoons chili powder
1cup plain whole-milk yogurt
4tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2teaspoons table salt
3pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed

INSTRUCTIONS

1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.

2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.

3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)

4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.

Glenna’s Spaghetti Salad

2015-10-22T09:03:00.000-05:00

This is so simple, and tasty. Thanks Glenna.

1 pound cooked with 1 teaspoon of oil
4 green onions, chopped
2 stalks celery, chopped
1 cucumber, sliced
1 bottle of Viva Italian Dressing

Cook spaghetti with 1 teaspoon of oil in the water. Drain and let cool

Mix with chopped vegetables and dressing.

Lemon Chicken with Potatoes.

2015-09-29T12:56:00.000-05:00

Ingredients

· 3 tablespoons butter
· 2 tablespoons packed brown sugar
1 ½ teaspoons Italian seasoning
· 1 teaspoon salt
· 1 package (28 oz) boneless skinless chicken thighs
· 1 lb baby red potatoes, quartered
· ½ medium yellow onion, cut into large pieces
· 1 lemon, sliced
· ¼ teaspoon pepper

1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2 Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken thighs.
3 Cook chicken thighs in skillet 3 to 4 minutes on each side or until golden brown and crispy.
4 Arrange chicken thighs, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.
5 Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).

This chicken dish is easy to prepare and comes together quickly. Simply brown the chicken thighs, toss all the ingredients in a pan, and you're good to go.

http://www.pillsbury.com/

Pumpkin Spiced Muffins

2015-09-29T08:18:00.000-05:00

A friend of mine is on a pumpkin kick right now. So I did a quick search and found these. They are easy and tasty...

Spread

4 ounces cream cheese, softened

3 tablespoons Land O Lakes® Butter, softened

1 tablespoon firmly packed brown sugar

1/4 teaspoon ground cinnamon

Muffins

2 cups all-purpose flour

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup mashed cooked pumpkin*

1/2 cup Land O Lakes® Butter, melted

2 Land O Lakes® Eggs

Topping

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup Land O Lakes® Butter, melted

Directions

Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.

Combine all spread ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.

Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.

Combine pumpkin, 1/2 cup melted butter and eggs in another bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.

Spoon batter evenly into prepared muffin pan cups; spread batter to level. (Muffin cups will be full.) Bake 22-23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack.

Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture. Serve warm with cream cheese spread.

*Substitute canned pumpkin.

Spiked Apple Crisp Shooters

2015-09-24T14:34:00.001-05:00

Got to try this recipe!
Betty Crocker Fall recipes:

Ready in only an hour, our spiked shooters use fresh apples and butternut schnapps to bring you the delicious taste of autumn (with a little added kick).

Jessica Walker

Ingredients

Apple Crisp

4 medium tart apples, chopped (about 4 cups)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 cup butterscotch schnapps

1/2 cup butter, melted

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

Cream Layer and Topping

1 cup whipping cream

1 tablespoon butterscotch schnapps

1 tablespoon powdered sugar

Caramel topping, if desired

Directions

1 Heat oven to 375ºF. Spray bottom only of 8-inch square pan with cooking spray. In large bowl, toss apples, granulated sugar, brown sugar, cinnamon and 1/2 cup schnapps. Spread in pan.
2 In medium bowl, mix melted butter and cookie mix. Spread on top of apples.
3 Bake 40 minutes.
4 Meanwhile, in chilled medium bowl, beat whipping cream, 1 tablespoon schnapps and the powdered sugar with electric mixer on medium-high speed until stiff peaks form.
5 To serve, alternately spoon warm apple crisp and cream mixture into small glasses. Top each with caramel topping. Serve immediately.

Pumpkin Cheesecake with Gingersnap-Walnut Crust

2015-09-17T10:53:00.000-05:00

Doesn't Fall remind you of baking. Having the house smell of maple, clove or cinnamon, is so delightful.

Here's a goody from Eating Well.

Ingredients

4 ounces gingersnap cookies (18-20 1 3/4-inch cookies)
1 cup walnut halves, divided
4 teaspoons walnut oil or canola oil
12 ounces reduced-fat cream cheese (Neufchâtel)
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
2 teaspoons pumpkin pie spice
3 large eggs
1 tablespoon vanilla extract
1 16-ounce container nonfat cottage cheese
1 15-ounce can unseasoned pumpkin puree

Preparation

Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
Grind cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and set aside. Clean the food processor.
Beat cream cheese, granulated sugar, brown sugar and pumpkin pie spice in a large bowl with an electric mixer on medium-low speed until the spice is incorporated. Increase speed to medium-high and beat until completely smooth, scraping down the sides occasionally. Beat in eggs one at a time, scraping down the sides occasionally. Beat in vanilla.
Process cottage cheese in the food processor until completely smooth, about 2 minutes, scraping down the sides once. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed. Scrape down the sides and beat a final time to make sure no streaks remain. Pour the batter into the crust.
Pour enough boiling water into the roasting pan to come 1 inch up the side of the spring-form pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake in the center of the oven until it’s set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours.
Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the remaining 2/3 cup walnuts. Toast them in a dry skillet over medium-low heat until fragrant, 3 to 5 minutes. Remove the pan from the water bath. Remove the foil. Place the nuts decoratively around the edge of the cheesecake. (Alternatively, turn the nuts into Candied Walnuts and decorate just before serving; see Variation.) Refrigerate, uncovered, until very cold, at least 4 hours. Wrap tightly and refrigerate overnight if desired.
To serve, remove the sides of the pan. Transfer the cheesecake to a cake stand, if desired.

Tips & Notes

Bread pudding with lemon sauce

2015-08-05T12:09:00.001-05:00

1 loaf day old French bread torn into pieces
1/3 cup golden raisins
4 large eggs
2 cups sugar
1 teaspoons vanilla
4 cups whole milk
½ teaspoon cinnamon
2 pinches nutmeg
½ cup butter 1 to 1 ½ cups confectioners’ sugar
¼ cup lemon juice

To make Pudding:

Preheat oven to 350 degrees
Spray 9 x 13 baking pan
Scatter bread pieces and raisins on bottom of pan
Whish together eggs sugar, vanilla milk, cinnamon and nutmeg
Pour mixture evenly over bread
Let stand ½ hour for bread to absorb liquid
Bake for 1 hour until pudding puffs up and browns slightly on top

To make sauce

Melt butter. Wish in confectioner’s sugar and lemon juice until smooth. Can thin out with a little water if needed.

Serve warm or at room temp with warm sauce.

Adams Family Cookbook

Peanut butter corn flake cookies

2015-07-26T14:06:00.000-05:00

Here's a great no-bake recipe. They are fun to make too.

1 ½ cups sugar
1 ½ cup dark corn syrup
2 cups peanut butter
6 cups corn flakes

Combine sugar and corn syrup in a npan cook stirring consistently until boiling slightly. Remove from heat and add the peanut butter. Pour of corn flakes. Stir well. Put in pan to cut, or roll into balls.

These are even better cold.

Easy deserts. Adams Family Cookbook.

Red Beans and Rice

2015-07-19T11:36:00.000-05:00

In the summer, I hardly ever use my oven. If I can't cook it in a crock pot of micro wave, I don't cook it.

Crock-Pot red beans and rice

6 can red beans
6 green onions, chopped
2 stalks of celery, chopped
½ green pepper, chopped
1 to 2 cups ham scraps
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 tablespoon seaming salt

Add all ingredients to a crock-pot and cook on low for 6 to 8 hours. Serve over white rice.

Courtesy of Cousin Jeanie Adams' Family Cookbook

7-Layer Cookies

2015-07-15T12:21:00.001-05:00

Aunt Ruth’s 7 Layer Cookies-bars

1 stick melted margarine
1 cup vanilla wafers, crumbled
1 cup shredded coconut
1 large package semi-sweet chocolate chips*
1 can eagle brand milk
1 cup chopped pecans

Pour melted butter in the bottom of an 8 x 8 baking dish, add the cookie crumbles. Pat down to make a crust. Add the coconut, chocolate chips. Pour the canned milk all over the top add the pecans.
Bake at 325 for ½ hour.

*or 6 oz chocolate chips and 6 oz butterscotch chips.

Treats, Adams' Family Cookbook