Tool Box Cake

I made this cake for my son's birthday as he is obsessed with Bob the Builder and anything associated with building. He also loves tape measures. I included a picture collage below of how I assembled it. I used a loaf pan for the main cake, froze it, and trimmed the sides off. Then I made the sides of the tool box, the tools, and the tape measure with sugar cookies. I used this recipe which makes a nice firm cookie that will hold up well. I used a sharp steak knife to saw off the ends because they were a little too tall. I free handed the cookie shapes with a sharp paring knife. I used wilton gel to dye the frosting. I used a plastic straw for the handle.

Decorator Cream Cheese Buttercream - 5 variations

I optimized this recipe recently and now I use it for everything from sugar cookies to cakes. I think traditional buttercream is too strong and most cream cheese frosting recipes are too soft for decorating. This has just the right amount of cream cheese and as long as you add the right amount of milk it's also perfect when using a piping bag. I prefer to use a hand mixer with this recipe instead of a stand mixer. It provides better control and you won't have to scrape down the sides. 

Basic recipe below is vanilla (originally posted here), These updated variations include chocolate, peanut butter, lemon, and strawberry (or other freeze dried fruit).

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1/4 cup salted butter (room temp)

2 ounces cream cheese (room temp)

1/8-1/4 teaspoon salt

1 teaspoon vanilla extract (white or dark)

300 grams powdered sugar

1-2 tablespoon milk

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In a medium mixing bowl, whip butter and cream cheese together with hand mixer until smooth. Mix in salt and vanilla. Add powdered sugar and mix with hand mixer at high speed until it clumps together and a stiff ball starts to form. Mix in milk in teaspoons or drops to achieve desired consistency. I always check my consistency with a butter knife. Since this frosting has cream cheese in it, it should be refrigerated if not consumed the same day.

Variations (may omit or reduce vanilla, according to taste preference):

Chocolate - Add 3 tablespoons of cocoa powder
Peanut Butter - Replace 2 tablespoons of the butter with 2 tablespoons of peanut butter
Lemon - Add 1/2-1 teaspoon lemon zest and use lemon juice instead of milk.
Strawberry (or any other freeze dried fruit) - Add two tablespoons of crushed freeze dried fruit powder (use a rolling pin or meat tenderizer to crush the freeze dried fruit in a ziptop bag).
Coconut - 1/8 teaspoon coconut flavoring extract

Fresh Blueberry Muffins

The perfect summer recipe during blueberry season!

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1.5 cups white flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup canola oil (or grapeseed)

1 large egg

milk (up to 1 cup volume with egg and oil)

1/2 tablespoon vanilla extract

6 ounces fresh blueberries

coarse sugar (for topping muffins)

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Preheat oven to 400. Mix dry ingredients in mixing bowl. Add oil, egg, and milk up to one cup total volume in measuring glass, add vanilla. Stir to mix in egg. Pour liquid ingredients into dry ingredients and stir with fork until just combined. Fold in blueberries with a spatula. Spoon into approximately 8-9 muffins cups. Sprinkle tops with coarse sugar. Bake at 400 for 18-20 minutes or until golden brown.

Slightly adapted from Inspired Taste.

No Cook Vegetarian Taco Salad

This is my favorite summer go-to dinner recipe. Black beans replace ground beef for as an easy and healthy variation. No cooking required! Keeps the kitchen cool and is ready to serve in just 15 minutes!

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mixed greens, torn into bite size pieces

1 (15-ounce) can black beans (rinsed and drained)

1/2 package taco seasoning mix (.5 oz)

tortilla chips (plain or flavored)

shredded cheese

avocado (sliced or diced)

sour cream

salsa, or catalina dressing

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Combine taco seasoning mix with black beans. Top torn lettuce with beans, crushed tortilla chips, shredded cheese, sliced avocado, etc. Serve with sour cream and salsa or dressing. 

Easy Restaurant Style Salsa

1/4 small onion

1 teaspoon minced garlic

2 tablespoons chopped jalapeno (from jar or fresh)

1/2 tablespoon sugar

2-4 tablespoons RealLime brand lime juice (or fresh)

1/4 teaspoon cumin 1 (28-ounce) can whole tomatoes, cores removed and well drained*

1 cup cilantro leaves (stems removed)

1/4 teaspoon salt (more or less to taste)

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Add onion, garlic, jalapeno, sugar, lime juice, and cumin to food processor and process until everything is well minced. You may need to scrape down the sides of the bowl with a spatula a few times. Add the tomatoes and cilantro and pulse about 10-15 times, depending on how chunky or smooth you like it. Salt to taste. Eat or freeze within one week. Best to refrigerate before serving.

*I use a small pairing knife or kitchen shears to cut out the stem ends of the tomatoes. I prefer to use Hunt's brand No Salt Added Whole Tomatoes.

Adapted from Pioneer Woman Restaurant Style Salsa.

Spanish Rice

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2 tablespoons olive oil or canola

1 1/2 cups white rice (jasmine works well)

1 small onion, minced or grated*

2 chicken bouillon cubes, crushed

1 beef bouillon cube, crushed

1 8 oz. can tomato sauce + water up to 3 cups total volume

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Heat oil in large saucepan over medium to medium high heat. Add rice and onion. Brown rice and chopped onion until about half of the rice grains are turning light brown. Stir frequently to prevent burning/sticking. You don’t want to burn them but you want them pretty toasted. This is important for the final texture of the rice (slightly dry and not sticky). Add bouillon cubes and water/tomato sauce mixture and stir. Bring to boil, reduce to low simmer, cover, and cook for 18 - 25 minutes, or until most of the liquid is absorbed and the grains are tender. Fluff rice and serve.

*I like to chop my onion really small in a food processor or grate them with a cheese grater so I get the flavor but mask the texture. 

Lasagna Soup

This soup tastes exactly like lasagna but you can make it in a fraction of the time and it uses a lot less cheese. Cooking the noodles separately will give you a clearer broth and thinner soup. If you cook the noodles in the soup they tend to soak up too much of the broth. Serves 4-6 people.

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1/4 pound lean ground beef, cooked and drained

1 tablespoon olive oil

1 small onion, grated

2 teaspoons minced garlic

4 cups beef broth (1-32oz box)

2 tablespoons tomato paste

1 (14.5-ounce) can petite diced tomatoes

1 (14-ounce) can crushed tomatoes

2 tsps dried basil

1 tsp dried oregano

1 tablespoon granulated sugar

6 ounces noodles, lasagna noodles broken into bite size pieces or bowtie pasta

8 ounces ricotta cheese

1/2 cup finely shredded parmesan cheese

1 teaspoon Italian seasoning

shredded mozzarella cheese

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Brown ground beef, drain, and set aside. Bring pot of water to boil for the noodles. 

Heat olive oil in large soup pot over medium heat. Saute onion and garlic, over medium to medium-low heat, stirring frequently, for 3-5 minutes or until onions are tender and just starting to brown. Add enough beef broth to cover bottom of pan and tomato paste and whisk until smooth. Add remaining broth, entire can of petite diced tomatoes, crushed tomatoes, and ground beef. Add basil, oregano, and sugar and stir well. Bring to low simmer and cover for 10-15 minutes. Meanwhile boil noodles, in prepared pot of boiling water, until al dente; drain, rinse with cold water, and set aside.

Combine ricotta cheese, parmesan cheese, and Italian seasoning in small bowl and set aside. Add noodles to soup, stir, and serve immediately. Garnish individual servings with a dollop of the ricotta cheese mixture and a sprinkling of mozzarella cheese.

Adapted from: cookingclassy.com

Chili Cheeseburger Macaroni

Very easy and kid friendly meal. The cellentani noodles are a lot of fun. They are basically a long elbow in a corkscrew shape. Barilla brand makes them and you can find them at Walmart. Serves 4-6 people.

1/2 pound ground beef, browned and drained

1 box beef broth (4 cups)

1 small can tomato sauce OR 1 can petite diced tomatoes

1/2 T chili seasoning packet mix

1 packet taco seasoning mix (reduced sodium if you can find it)

1 lb small pasta (cellentani, rotini, small penne)

2 tablespoons butter

2 tablespoons flour

1 cup milk

6 ounces Cheddar cheese, shredded

salt and pepper

sour cream (optional garnish)

Combine cooked, drained, ground beef in extra large skillet with broth, entire can of tomatoes, and taco seasoning mix. Bring to boil and simmer over medium low or low, covered, for 5 minutes. Add noodles and continue simmering, covered, for 10 minutes, stirring occasionally. 

*Meanwhile, in a separate medium saucepan, melt butter over low heat. Add flour and whisk continually over low heat for 1 minutes. Slowly add milk while whisking. Once it begins to thicken add the cheese and stir to melt. Remove from heat and keep covered. Once the noodles have cooked for 10 minutes, add the cheese sauce to noodle mixture and carefully stir until incorporated. Continue cooking on simmer, covered, until noodles reach desired tenderness. If sauce is too thick, you can add more beef broth or water.  Salt and pepper to taste. Transfer to casserole dish before serving on the table. Top individual servings with a dollop of sour cream (optional).

*Update: You can also just add all the sauce ingredients at the end without cooking them separately and stir well. It works just fine and a little less work :)

    Adapted from Six Sisters.

Indian Curry and Yellow Basmati Rice

Chicken can be substitute for cubed tofu. Spices can be found at Asian and Latin American stores for much cheaper than a regular grocery store. Serves 4-6 people

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1 tablespoon oil

1 small onion, roughly chopped

1 tablespoon freshly grated ginger (or 1 tsp dried ground ginger)

1 jalapeno seeded and roughly chopped

1 teaspoon minced garlic

2 teaspoons garam masala

1 teaspoon cardamom

1 teaspoon chili powder

1/2 teaspoon ground coriander

2 cups chicken broth

1 can tomato paste

1/2 cup coconut milk (or cream or evaporated milk)

3 medium chicken breasts, cubed

1/2 teaspoon salt

pepper to taste

3 tablespoons white sugar

3 tablespoons butter

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Heat oil over medium heat in a deep skillet. Add onion, ginger, and jalapeno. Stir frequently and cook until onions are tender and clear, at least 5 minutes. Add remaining spices and cook for 1 minute stirring constantly. Scrape entire contents into a blender.

Add chicken broth and tomato paste to blender and blend until smooth, at least 1 minute. Pour back into pan. Add coconut milk and bring to low simmer. Add chicken, salt and pepper, and sugar. Cover and stir occasionally until chicken is cooked and sauce starts to thicken. Add butter and stir until melted. Adjust sugar and salt to taste. Serve over yellow basmati rice (see recipe below) or any preferred rice.

Variation: Replace half of chicken with fresh cubed pineapple.

Time Saver: Use a heaping tablespoon of jarred minced jalapeno instead of a fresh jalapeno.

adapted from Mel's Kitchen Cafe

Yellow Basmati Rice

Pairs well with any Indian curry or just as a flavorful side dish.

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2 tablespoons butter

1 teaspoon turmeric

1/2 tablespoon minced garlic

1/4 teaspoon ground cumin

1/8 teaspoon cinnamon

1/2 teaspoon salt

1.5 cups basmati rice

3 cups chicken broth

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Heat the butter, turmeric, garlic, cumin, cinnamon, and salt in a large sauce pan over medium heat. Stir and heat until the butter has melted.

Add the rice to the pot. Stir constantly and cook over medium heat for 2 minutes to slightly toast the rice and spices.

Add 3 cups of chicken broth. Place a lid on top, increase the heat to medium high, and bring the pot to a rolling boil. As soon as it reaches a full boil, reduce the heat to a low simmer (with the lid in place) for 15-20 minutes or until most of liquid is absorbed and the grains are tender. Check at 15 minutes. Remove from heat, fluff with fork, salt to taste, and serve.

Adapted from budgetbytes.com.

(Rice recipe updated 9-19-16, reduced amount of rice to 1.5 cups)

Whole Wheat Pecan Bran Muffins

1 1/2 cup bran flakes cereal*

3/4 cup milk

1/4 cup canola oil

1/2 teaspoon vanilla extract

1 egg 1/2 cup honey (or 1/4 cup honey and 1/4 cup loose packed brown sugar)

1 1/4 cup whole white wheat flour or all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup chopped pecans (optional, add into batter or sprinkle on top)

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Preheat oven to 400. Crush cereal a little bit with rolling pin or heavy utensil, like a potato masher or ground beef masher. Combine crushed cereal, milk, oil, vanilla, egg, and sugar/honey in a medium bowl. Meanwhile, combine dry ingredients in a small bowl. Add wet ingredients to dry ingredients and combine with a long fork until no dry flour remains. Fill 10-12 muffin cups. Bake at 400 for approximately 15-17 minutes or until golden brown and inserted toothpick comes out dry. Best eaten within 1 day. To reheat, spray with water and warm in microwave.

*Note: Once the bran flakes are crushed it should be about 3/4 cup. I save the crushed flakes and  crumbs at the bottom of the bran flakes cereal bag in a jar over time, and then use those for this recipe and I measure out 3/4 cup.

Adapted from recipe on back of box of Millville Brand, Bran Flakes Cereal.

Guest posted November 17, 2015 on Unconventional Kitchen.

Christmas Mint Fudge

This easy fudge recipe came from my mom. She made these at Christmas when I was growing up. I added the creme de menthe baking chips and it gives the fudge a perfect hint of sweet mint flavor. These are easy and tasty treats to share with friends during the holiday season.

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18 ounces semi-sweet chocolate chips (good quality)

1 (12-ounce) can sweetened condensed milk

Andes Creme De Menthe Baking Chips

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Line 8x8 pan with foil. Combine chocolate chips and sweetened condensed milk in a large saucepan over medium-low heat. Stir continuously with a silicon scraper or wooden spoon until all the chocolate chips are melted. Transfer to foil lined pan and smooth out the top with a spatula. Sprinkle the Andes mint baking chips over the top and lightly press them in with the back of a spoon. Refrigerate for a couple of hours, or until set. Remove foil and cut into squares with a sharp knife. Store in an airtight container.

Copycat Baked Spicy Chick-Fil-A Sandwich

I LOVE Chick-Fil-A and even worked at one in college. Unfortunately I live far away from one now, way too long to drive when I have a craving. So after discovering this recipe, I decided I needed to figure out how to make it myself. Plus this is baked, so it's a wee bit healthier! Reduce or omit the cayenne pepper and chili powder if you don't want it to be spicy. Makes 6 sandwiches.

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6 (4-ounce)s chicken breasts (flattened)

2/3 cup Heart Smart Bisquick

1/2 cup dried parmesan cheese

2 tablespoons powdered sugar

1 tablespoon paprika

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1 teaspoon white or black pepper

1 teaspoon seasoned salt

1/4 teaspoon cayenne pepper powder

6 hamburger buns

1 egg

2 tablespoons milk

3 tablespoons melted butter

smart balances spread

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Preheat oven to 450. Mix dry ingredients in ziplock bag. Whisk egg and milk with a fork. Dip each piece of chicken into the egg mixture using a fork, letting excess drip off, and place in the ziplock bag. Shake and transfer chicken to a parchment paper lined cookie sheet. Repeat with rest of chicken. Drizzle melted butter over the chicken, using a tiny spoon. Bake for 6 minutes, turn and bake for 6 minutes more, or until chicken is done (165 degrees internal). Remove chicken from oven and set the pan on the counter. Turn off oven. Lightly butter the inside of the buns with smart balance. Place buns in oven on a baking sheet for 5 minutes to lightly toast. Serve chicken on toasted buns with your favorite dipping sauce and two pickles slices :)

Inspired by and adapted from here and various online Chick-Fil-A copy cat recipes. 

Crispy Oven Baked Fries

1 1/2 pound light russet potatoes (cut into french fries)

3 tablespoons canola oil

pepper

salt (kosher or seasoned)

dried parmesan cheese

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Preheat oven to 475 and adjust oven rack to approximately 5 inches below the top heating element. Soak french fries in bowl of HOT tap water for 10 minutes. Drain water and dry potatoes thoroughly with clean dish towels. 

Spread 2 tablespoons of oil over large cookie sheet (12 x 16 inches). Toss the french fries in the remaining 1 tablespoon of oil and season with salt and pepper. Spread potatoes onto the baking sheet making sure the fries are in a single layer and not on top of each other. 

Bake for 10 minutes, then turn and stir fries with spatula. Repeat. Then repeat every 5 minutes until desired crispness is achieved. Total baking time should be between 25 and 35 minutes. Season fries with additional salt and dried parmesan cheese. Serve immediately.

Adapted from here. Main changes were reduction in amount of oil and change in location of oven rack.

Oriental Chicken Salad (Applebee's Copycat Salad)

Dressing

1 tablespoon honey

2 tablespoons sugar

1/4 cup mayo

1 tablespoon vinegar

1 teaspoon honey mustard (optional)

Salad  Romaine lettuce (chopped)

cabbage (purple and or green, chopped)

breaded chicken breast (sliced)

mandarin oranges

sliced almonds

crunchy rice noodles

Adapted from here.

No-Bake Chocolate Peanut Butter Cookies

Cooking time may need to be adapted for your elevation/humidity levels. If the cookies are dry and crumbly reduce the cooking time by 15-30 seconds. If the cookies do not harden, increase the cooking time by 15-30 seconds. Makes approximately 20 cookies.

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1 cup sugar

2 tablespoons cocoa powder

1/4 cup butter

1/4 cup milk

pinch salt

1/4 cup peanut butter

1 1/2 cup quick oats

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Stir the first set of ingredients (sugar through salt) in medium saucepan over medium heat. Once you see the first bubble forming, start the timer for 1.5 minutes, stirring occasionally. When the timer goes off, immediately remove the pan from heat and stir in peanut butter. Stir in oatmeal for one minute or until it starts to thicken a bit. Scoop quickly with small cookie scoop onto wax paper. Let cool at least one hour until set. Store in airtight container.

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Creamed Corn

16 ounces frozen corn (premium quality)

3/4 cup evaporated milk

1 teaspoon salt

2 teaspoons white sugar

pinch white pepper

1 tablespoon butter

1 tablespoon flour (dissolved in cold water)

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Combine all ingredients except for flour in saucepan. Heat to low boil, stirring frequently, until corn is fully cooked. Slowly stir in flour/water mixture and keep stirring until the sauce starts to thicken. Remove from heat and serve. Note: 3/4 cup evaporated milk is half of the can. I usually freeze the other half and use it the next time I make this recipe.

Apple Pecan Chicken Salad

1 (12-ounce) can Sam's Club canned chicken, drained (or 9 oz equivalent chopped/shredded chicken)

3-4 tablespoons mayonnaise (start with 3)

1 tablespoon sugar

1 small apple, peeled and diced

1/4 cup chopped pecans

fresh cracked pepper

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Shred chicken with fork. Combine with rest of ingredients. Season to taste with pepper. Chill until ready to use. Serve on sandwich bread, rolls, croissants, or crackers.

Baked Boneless Wings

Can be tossed in buffalo, barbecue, honey barbecue, or any of your favorite wing sauces. These taste just like what you get at a restaurant but for a fraction of the cost and without the fat and mess of deep frying. Serves 4 people.

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1 cup flour

1/2 cup panko bread crumbs

2 teaspoons salt

1 teaspoon paprika

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 egg

1/4 cup milk

3 medium chicken breasts, cut into chunks

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Preheat oven to 450 degrees. Combine the flour, panko breadcrumbs, paprika, salt, black pepper and cayenne pepper in a small mixing bowl. Whisk the egg and milk together in a small bowl.

Double batter the chicken pieces (dip in egg, then in dry mixture, then repeat both steps). Place pieces on parchment paper lined baking sheet. Spray pieces with cooking spray. Bake 8-10 minutes, turning each one over halfway through the cooking time (and spray the other side with cooking spray).  

Turn oven to broil. Broil chicken for 1-3 minutes on each side to crisp them up. Toss to coat in sauce. Serve immediately.

Adapted from Source: lovetobeinthekitchen.com

Easy Garlic Alfredo Sauce

Serves 4 people, makes about 2 cups of sauce.

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2 tablespoons butter

1 1/2 teaspoon minced garlic

4 ounces cream cheese, softened and cut into 6-8 pieces

1 cup milk

3 ounces parmesan cheese, grated (or combination with asiago)

1/2 teaspoon ground black pepper

1/4 teaspoon salt, more to taste

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In a medium pot or deep skillet, melt the butter over medium low or low heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring carefully with a whisk until the mixture is smooth, about 2-3 minutes. Add the milk gradually, about 1/4 cup at a time, whisking constantly. Stir in the Parmesan cheese (and or asiago), and pepper and stir until the cheese is melted. Continue to simmer until it reaches your desired consistency. Taste and add desired amount of salt. Serve immediately over hot, cooked noodles or cover to keep warm until ready to serve.

Adapted from melskitchencafe.com

Sweet and Sour Sauce

It took me awhile to optimize this one but now it's perfect. Use for dipping, as a sauce, or when making sweet and sour chicken. Whenever I open a can of pineapple in juice I just save the juice and freeze 1/4 cup amounts so that I have it on hand to use in this recipe.  1/3 cup white vinegar 1/4 cup pineapple juice (+ water up to 2/3 cup total volume) 1 tablespoon soy sauce 1 tablespoon ketchup 3/4 cup white sugar 1/2 tsp minced garlic 1/8 tsp crushed red pepper flakes 2 drops red food coloring (optional) 1-2 tablespoon cornstarch (dissolved in cold water) Whisk all ingredients except cornstarch in sauce pan over medium heat until sugar is dissolved. Bring to simmer. Slowly add dissolved corn starch while whisking sauce. Continue to simmer and stir frequently until sauce reaches desired thickness. Keeps in fridge for a couple of weeks.

Quick Refrigerator Dill Pickles ("Claussen Like")

I finally optimized my quick pickle recipe this summer and they are very close to a Claussen refrigerator pickle. You can use canning jars or clean recycled jars (i.e. jam, pickles, salsa). For maximum crunch, it is best to make your pickles within 24 hours of picking the cucumbers. This is a great beginner "canning project". 

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6-12 pickling cucumbers (depends on size)

6-8 clean pint jars and lids (or similar size)

1 teaspoon minced garlic (per jar)

1/2 teaspoon dill seed (per jar)

1/4 teaspoon mustard seeds (per jar)

pinch crushed red pepper flakes (per jar)

pinch black peppercorns (per jar)

6 cups filtered water

2 cups white vinegar (5% acidity)

1/3 cup pickling salt

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Wash cucumbers, removing all thorns. Cut ends off cucumbers and cut into spears or slices. Set aside. Add spices to bottom of each jar. Fill jars with sliced cucumbers (depending on the size of the cucumber you should be able to fit 1-2 cucumbers per jar). Combine water, vinegar, and salt into large pot. Bring to boil. Ladle or pour the boiling brine into each jar until cucumbers are covered. Wipe the rims of each jar with a damp towel. Place lid on top and screw on band until finger tight. Let jars sit on counter for 10 minutes. Place jars in fridge. Pickles will be ready to eat in 2-4 days and should last for at least a month in the fridge.

Macaroni and Cheese

Smooth and creamy comfort food. Leftovers reheat very well. Great dish to take to a party or potluck. Recipe can easily be doubled. Serves 6.

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2 cups elbow macaroni noodles (9 oz by weight)

4 tablespoons butter 2 cups shredded orange cheddar cheese 1 can condensed cheese soup 1 cup milk (2% or whole) 1/2 cup sour cream 1/2 teaspoon salt 1/2 teaspoon pepper (white or black) 1/2 teaspoon mustard

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Bring large pot of water to boil. Measure two cup of elbow macaroni (9oz by weight) and cook for 6 minutes exactly. Remove from heat and drain. While cooking the macaroni, combine the remaining ingredients in a large saucepan and heat over medium low heat until melted and well combined. Add noodles to cheese sauce and stir. Keep covered and cook on low, stirring occasionally, until noodles reach desired tenderness. Should take about 10 minutes.

If making for a potluck or party, keep warm in a slow cooker.

Slightly adapted from Sis Sister's Stuff.

Paprika Chicken (Slow Cooker)

Easy spin on a traditional Hungarian dish. It is important to use Hungarian Paprika as the flavor is much stronger and better than American Paprika which only adds color and not much flavor. Serves 4-6 people.

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2 medium boneless, skinless chicken breasts (fresh or frozen, coated in flour)

1 onion, chopped or grated

1 carrot, finely shredded

2 teaspoons minced garlic

1 teaspoon salt

1 teaspoon pepper

3 tablespoons Hungarian Paprika

2 cups chicken broth

1/3 cup sour cream

egg noodles or rice or mashed potatoes

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Arrange onion on bottom or slow cooker. Place chicken on top of onions. Sprinkle carrot and spices over chicken. Pour chicken broth over the top. Cook on low for 4-6 hours or until chicken is done and shreds easily with a fork. Shred chicken. Stir in sour cream. Salt to taste if needed. Serve over egg noodles, rice, or mashed potatoes. Garnish individual servings with extra sour cream if desired.

Hand Pulled or Shredded Chicken from Baked Split Chicken Breasts (Cooking Tip, Meal Prep Method)

Easy technique for making tender, juicy pulled chicken for soups, enchiladas, Hawaiian haystack sauce, curries, chicken pot pies, and other recipes. Portions freeze well for easy meal prep. 3 options for cooking!

 

Oven Option:

Preheat oven to 350. Rub each split chicken breast with a teaspoon of olive oil. Place in baking dish (lined with parchment paper or foil for easy clean up). Sprinkle salt and pepper on top and cover dish with foil or lid. Bake at 350 for 35-45 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove from oven and let cool. Once chicken breasts are cool enough to handle pull the chicken off the bone and shred or chop to desired size pieces. Freeze in freezer zip top bags or containers for quick use in soups and other recipes.

Slow Cooker Option: 

Cook in slow cooker on low in 2 cups water, season with salt and pepper, until internal temperature reaches 165. 

Electric Pressure Cooker Option:

Spray pot with nonstick cooking spray. Add 2-4 split chicken breasts. Add salt and pepper and 1 cup of water. Cook on high pressure for 20-25 minutes. Quick release. Check temperature of chicken, should be 165. If not, just cook again for 3-5 more minutes. When it's cool enough to handle, hand shred and store in fridge or freeze for later use if needed. 

Hawaiian Haystacks (with slow cooker option)

This recipe is SO easy and one of my favorites! Some people call these Chinese Sundaes. Everyone makes their sauce differently but this is my optimized version, not too thick, not too thin, just perfect. The best part is that each person can easily customize their own toppings. Serves 4-6 people. 

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Sauce: 1 (12-ounce) can shredded chicken (or 9 oz homemade shredded chicken + 1/3 cup water)

2 cans cream of chicken soup

1/2 can milk

Suggested Toppings: pineapple shredded coconut crunchy rice or chow mein noodles (I like La Choy Brand Rice Noodles) slivered almonds diced tomatoes diced green onions maraschino cherries shredded cheese

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Combine sauce ingredients in medium saucepan (including water from can of chicken if using canned, the only kind of canned chicken I use is Sam's Club brand). Simmer for at least 5 minutes and keep warm until ready to serve. Spoon over white rice (I love jasmine rice for this) and top with favorite toppings.

Slow Cooker Variation: Cook with raw or frozen chicken in slow cooker on high or low until chicken easily shreds. Removed chicken to shred, then add back to sauce and stir before serving

Cranberry Pecan Breakfast Pie

It's a cobbler like pie and would be perfect for breakfast or brunch or dessert! Serves 6-8.

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2 cups fresh cranberries (can use fresh frozen cranberries too)

1/2 cup chopped pecans

1/2 cup brown sugar

1 stick melted butter or margarine

1 cup white sugar

1/2 teaspoon vanilla or 1/4 teaspoon almond extract

1 cup flour

2 beaten eggs

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Grease large pie pan. Put cranberries in pan and sprinkle with pecans and brown sugar. Combine butter, white sugar, almond extract, flour, and eggs, and spread evenly over contents in pan. Bake at 350° for 40–45 minutes, or until light brown. Can be served with sweetened vanilla yogurt as a topping.

Adapted from Recipe Hall of Fame Quick and Easy Cookbook

Split Pea Soup with Parmesan and Sweet Potato Hash

I've always loved split pea soup, but adding the parmesan and roasted sweet potatoes just takes it over the top! This recipe uses a lot of broth and an immersion blender to make a perfectly thin and smooth texture.

Ingredients:
½ pound dried split peas
1 box chicken broth (4 cups)
1 carrot, roughly chopped
1 small onion, roughly chopped
1-3 teaspoons garlic
1-2 pieces ham or bacon, optional, remove before puree

Optional toppings:

dried or fresh parmesan cheese 

roasted sweet potato cubes (400 degrees tossed with olive oil and salt and pepper until tender)

chopped cooked bacon

croutons

sour cream

Serving Suggestions:

cornbread muffins, grilled cheese, garlic toast,

Directions

Combine all ingredients in pot and cook according to direction options below. Puree with an immersion blender until smooth. Serve immediately with optional toppings. Leftover soup with thicken. Reheat by microwave or stove top and adding water or broth to thin. 

Electric Pressure Cooker - Easiest and Fastest Method:

15 minutes high pressure, quick or natural release. Remove ham or bacon and discard. Puree with an immersion blender.

Stove Top:

Bring to boil, reduce to simmer and cook covered for 45 minutes - 1hour until everything is very soft. Remove ham or bacon and discard. Puree with an immersion blender.

Slow Cooker Option: 

Cook in slow cooker on high or low for 3-4 hours, until everything is softened and ready to blend. Remove ham or bacon and discard. Puree with an immersion blender.

Updated 1-12-2020

Teriyaki Beef

1 pound beef sirloin steak (tenderized, thinly sliced strips) 1/4 cup cornstarch 1/2 teaspoon ginger powder 1 tablespoon minced garlic 1/2 cup water 1/2 cup Kikkoman Soy Sauce 1/2 cup brown sugar 3 tablespoons white sugar 1 tablespoon white vinegar 3 green onions cut into long pieces (optional) sesame seeds (for serving) canola oil jasmine rice (cooked) Toss strips of meat in corn starch to coat. Mix ingredients from ginger to vinegar in small sauce pan. Bring to low simmer, cover, and keep warm. Heat 2-3 tablespoons of canola oil over medium heat in a large wok or frying pan. Lightly brown the outside of the meat but do not actually cook it. This will only take a minute or two. Pour the sauce over the meat and turn heat to low. Stir frequently until sauce begins to thicken and meat is just cooked. Be careful not to overcook or the meat may become tough. Add green onions and stir. Add green onions and stir. Serve over jasmine rice. Sprinkle with sesame seeds. Adapted from http://www.yourhomebasedmom.com/mongolian-beef/

Jalapeno Cornbread Topped Taco Bake

Recipe can easily be doubled for a 9x13 casserole dish. You can also use a packaged taco seasoning mix in place of what is listed in this recipe.

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1/2 pound lean ground beef

1 cup cooked rice

1 can black beans (well drained)

1 can tomato sauce (8 oz)

2 tablespoons water

1/2 cup sour cream

1 cup shredded cheese

Taco Seasoning Mix (use 1 package OR ingredients below)

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1 1/2 teaspoon ground cumin

1/2 teaspoon paprika

1 teaspoon seasoned salt

1 teaspoon black pepper

Cornbread Topper

1 box Jiffy Cornbread Mix

1 egg

1/3 cup milk

1 jalapeno, diced (1 can or green chilis)

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Preheat oven to 400. Brown ground beef in deep skillet and drain if necessary. Add rice, black beans, tomato sauce, water, sour cream, and seasoning. Stir until well combined and heated thoroughly. Spread into lightly greased 8x8 casserole dish. Top with cheese. Prepare Cornbread topping by combining mix, egg, milk, and jalapeno. Spread evenly over the cheese. Bake at 400 until cornbread is golden brown (about 20 minutes). Serve with extra sour cream and salsa if desired.


Recipe inspired by Taste of Home Magazine. Taco Seasoning Mix adapted from Homemade Taco Seasoning on The Recipe Critic.