When you have a big family dinner planned it’s hard to give all your dishes your full attention. So take help where you can, and go the semi homade route. This quick recipe is an excellent side dish and if you substitute the chicken stock for vegetable stock it can be vegetarian too.
- 1/2 stick of butter or 3 tablespoons olive or vegetable oil
- 2 stalks of celery, chopped
- 2 Granny Smith apples, peeled and chopped
- 1 red or yellow onion, chooped
- 1 package (6 ounces) Ocean Spray Craisins® (dried cranberries)
- 2 1/2 cups chicken or vegetable stock
- 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing mix
- Poultry seasoning optional
- Pre heat the oven to 350°F degrees.
- Heat the butter or oil in a 3 quart sauce pan over medium heat.
- Add the apples, celery and onion and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Add the stock to the saucepan and heat to a boil.
- Remove the saucepan from the heat.
- Add the stuffing and dried cranberries and mix lightly.
- Add additional poultry seasoning to taste. (This is optional, as the stuffing mix is already seasoned.) Spoon the stuffing mixture into a greased 9×13 inch baking dish. Cover the baking dish with foil.
- Bake for 30 minutes or until the stuffing mixture is hot. (For crunchier stuffing, bake uncovered.)
Rejoice chocoholics! Have I got a cupcake for you! I’ll give you the scratch recipe, but feel free to go the semi homade route and start with your favorite box of chocolate cake mix. The frosting is made with all the extra help you can get. So no judgements made here. These are great to share with your friends, families or co workers. The holidays are coming up, make a batch for your next holiday party.
- 2cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1 cup vegetable oil
- 1 cup hot coffee
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla
- 1 jar (12 ounces) chocolate fudge topping
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 1 1/2 cups milk
- 1 container (8 oz) frozen whipped topping, thawed
- package (14.3 oz) Oreo chocolate creme sandwich cookies, crushed
- Pre heat oven to 325 F degrees.
- If you are using a packaged cake mix, prepare as directions state. Otherwise go to next step.
- In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
- Line cupcake pans with paper liners.
- Spoon into muffin cups, filling cups half full.
- Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
- In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes. Cool completely, about 20 minutes.
- In the meantime, prepare the frosting mixture.
- In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
- Stir all but 1/2 cups crushed cookies into pudding mixture.
- Spoon frosting mixture on tops of cupcakes. Top with remaining crushed cookies.
- Refrigerate until ready to serve.
My favorite cooking shows to watch when I was growing up were “30 Minute Meals with Rachael Ray” and “Semi Homemade Cooking with Sandra Lee.” These ladies taught me to cook meals quicker and to use ready made help to make recipes easier. To this day I still like to incorporate concepts I learned from these cooks.
- 1 pound of lean ground beef
- 1/2 large onion, diced
- 16 ounces of nacho cheese sauce
- 1 cup fresh or frozen peas, defrosted if frozen
- 1 cup fresh or frozen corn kernels, defrosted if frozen
- 1 cup shredded Mexican cheese blend or cheddar cheese
- 1 28 ounce bag Ore Ida frozen mini tater tots
- Prepare 13″X 9″ baking dish by greasing with cooking spray. Set aside baking dish. Meanwhile, preheat oven to 425 F degrees.
- In a skillet, cook ground beef over medium heat 5 minutes, stirring occasionally, until no longer pink; drain fat. Add onions and cook an additional 2 minutes. Stir in cheese sauce.
- Place meat and cheese mixture in prepared baking dish.
- Layer peas and corn on top of meat mixture.
- Layer shredded cheese on top of peas and corn.
- Lastly, layer evenly tater tots on top of casserole.
- Baked uncovered 50 minutes or until tater tots are crispy and golden brown and mixture is bubbling.
After weeks of health issues and doctor and specialists appointments, I just want to think about something else. ANYTHING else. These days, I have been making easy recipes. Some are so embarrassingly easy I just can’t get the nerve to post them on this blog. This recipe is probably one of them. Don’t be too hard on me. Remember, I’ve not been well lately.
- 2 cups long grain rice
- 1 can cream of chicken
- 1 can cream of mushroom
- 1 empty soup can of water
- 1 teaspoon Italian seasoning
- 3/4 teaspoon garlic powder
- 4 boneless, skinless chicken breasts
- salt and pepper
- 1 pack Lipton onion soup mix
- Preheat oven to 350 F degrees.
- Prepare a 9″ x 13″ baking dish by greasing with cooking spray.
- In a large bowl, mix rice, cream of chicken, cream of mushroom, water, Italian seasoning and garlic powder.
- Pour rice mixture in prepared baking dish.
- Place chicken breasts on top of rice mixture.
- Salt and pepper each chicken breast.
- Spoon equal amounts of dry onion soup mix on top of each chicken breast.
- Cover dish with foil.
- Bake for 1 hour 15 minutes. No peaking!
- Garnish with chopped parsley. (Optional)
Do you need to make a large batch of cookies? Do you like dark, semi-sweet and white chocolate chips? Have I got a recipe for you. Toss those ready made cookie dough tubes. You can make your own triple chocolate chip cookies from scratch. These cookies will have a crispy bottom and a soft center. Just the right amount of chewy and crispy.
Now you may be looking over the recipe ingredients and are thinking that’s a lot of sugar and butter! Just remember this recipe will make 5 dozen cookies or more depending on how generous you scoop your dough. That’s 60+ cookies! Feel free to share with your family, friends, and neighbors. Just don’t forget to save some for yourself!
- 3 sticks of salted butter, softened
- 1 1/4 cups granulated sugar
- 1 1/4 cups packed brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 cup dark chocolate chips
- 1 cup semi-sweet mini chocolate chips
- 1 cup white chocolate chips
- Preheat oven to 350 F degrees. Prepare baking sheets using a silicone mat or parchment paper.
- In a large bowl beat butter, granulated sugar and brown sugar. Add vanilla extract and eggs. Beat until light and fluffy.
- Stir in flour and baking soda until mixed well. If using an electric mixer, stop at this time.
- Stir in the chocolate chips using a wooden spoon or silicone spatula.
- On your prepared baking sheets, drop cookie dough by tablespoonfuls or using a cookie scoop.
- Bake 10 minutes or until the cookies are light brown. The centers will be soft. Cool for a minute before transferring cookies to a cooling rack to completely cool.
Yes, it’s another chicken wing recipe from me. I can’t help myself. I just love trying out all different flavors of chicken wings. This recipe is fairly simple and for a change I had all the ingredients so, why not? If you like sweet and spicy, then you are going to love these wings. Best of all the spice level is up to you.
- 1 1/2 pounds chicken wings (about 20 pieces)
- 2 tablespoons vegetable oil
- 1/2 tablespoon kosher salt
- 1/2 tablespoon fresh ground pepper
- 1/2 tablespoon garlic powder
- 1/3 cup honey
- 1/3 cup low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon Sriracha ( or more if you like it really spicy, less if you can’t handle too much spice)
- 3 cloves minced garlic
- 1 tablespoon grated fresh ginger
- green onions for garnish
- sesame seeds for garnish
- Preheat oven to 425 F degrees and place metal rack on top of large baking pan. Be sure to use cooking spray on the rack so the chicken skin does not stick.
- In a large bowl or Ziploc bag, toss chicken wings with oil, salt, pepper and garlic powder. Place wings on wire rack and cook 45-50 minutes, until crispy and golden.
- While chicken is baking, add honey, soy sauce, rice wine vinegar, Sriracha, garlic and ginger into a small saucepan. Bring to a simmer until the flavors meld and the sauce reduces slightly for about 10 minutes.
- Transfer baked wings to a large bowl and toss with glaze.
- Return to rack and broil for 2-3 minutes until glaze is caramelized.
- Garnish with green onions and sesame seeds.
At my local supermarket, I came across a pack of organic chicken breasts and drumsticks. I thought how strange there were no thighs or wings. But I also thought, how perfect this was for my son and me. He loves drumsticks and I love chicken breasts. While I was at the supermarket, I kept smelling the fresh out of the rotisserie chicken they were packaging up. As I do not own a rotisserie, this was my inspiration to try to come up with a baked chicken with rotisserie flavors. So this is what I tried. Considering I had breasts and drumsticks to cook together, they came out surprisingly moist and tender.
- 2 tablespoons packed brown sugar
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 2 teaspoons kosher salt
- olive oil
- 1 whole cut up chicken (My chicken pack came only with 2 breasts and 4 drumsticks)
- Preheat oven to 400 F degrees. Cover a baking sheet with foil.
- In a small bowl, make spice rub by combining brown sugar, garlic powder, chili powder and salt. Mix well.
- Rub chicken with olive oil.
- Rub spice mix over chicken pieces covering both sides.
- Place chicken on prepared baking sheet.
- Add an extra drizzle of olive oil over chicken pieces.
- Bake in the oven for 30 minutes at 400F degrees. This initial high heat will help brown the chicken.
- Then lower the heat to 350 F degrees and bake for an additional 10-20 minutes more until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165 F degrees and of the drumsticks are 170 F degrees.
- Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.