Veggie Chicken Nuggets - Homemade

(Not the best pic, but I hope you can see the veggies in there!)

Okay, I have a lot to say about this recipe! From Cheeky Kitchen (click to see her post, way better than mine!)

1 (14 oz.) package California Veggies, thawed and drained
1 egg
1/2 lb. ground chicken (or turkey)
1 tsp. onion salt
2 c. panko bread crumbs
Salt & pepper to taste
Put the veggies and egg in a blender. Blend until pureed. Pour puree into a large bowl. Add the ground chicken and onion salt. Mix together with a fork until well mixed. On a large cutting board, spread a thin layer of the panko crumbs, salt and pepper them lightly. Spread chicken mixture on top of the crumb mixture until it’s about 1/2″ thick. Sprinkle more panko crumbs, salt, and pepper on top of the chicken mixture.
Transfer to a cookie sheet which has been lightly sprayed with nonstick cooking spray. Bake in an oven preheated to 400 degrees for 14-16 minutes, or just until the chicken is cooked through.

We loved these! Carter downed them and even Dallas liked them! And they have lots of veggies in them so I was happy.

***I have found the easiest way for me to make these is to just shape the chicken/veggie mixture in my palm and then dip it into the panko. Also we love the lemon pepper panko crumbs for these. It takes some extra time to individually shape each nugget (I do bigger patties for me and Dallas) but the boys love these and I love that they are eating veggies without knowing it!
Overall, so worth the extra effort and will be making these regularly!!!!

Oatmeal Pancake Mix

I found this recipe over on Mel's Kitchen Cafe (link) a while ago, printed it out, and then forgot about it. Until last week. And I am so kicking myself for not making this sooner! I have made these pancakes almost every day for a week straight and we love it!

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around! (Candria buys the little containers of buttermilk, which are 1 cup exactly, and keeps them in the freezer just for this recipe.)

These are so yummy with the Peach Vanilla Syrup (link) that I made this summer. Definitely making that again this summer!

Banana Cookies

I love these cookies. I get sick of making banana bread or banana cake so these are a nice change to use up ripe bananas.

2 cups flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1/2 cup butter, kinda soft but not too soft
1 cup sugar
2 eggs
1/2 tsp vanilla
1 cup mashed bananas (about 2 large)
1/2 c chopped walnuts (which I never use cause I never have on hand but I'm sure they would be good!)

Combine dry ingredients. In large mixing bowl, beat butter for 30 secs. Add sugar and beat until fluffy. Add eggs and vanilla and beat well. Add dry ingredients with banana alternately, mixing well after each addition. Stir in walnuts. The dough is super soft and sticky. I even went to the store and bought a new cookie dropper just to make these! I err on the small side cause they do spread while baking.

Grease cookie sheets well. (Or use parchment paper) Bake at 375 for 10-12 minutes. Even if you over bake them a bit, they are still soft and yummy! Remove immediately from cookie sheets and cool on wire rack.

Banana Butter Frosting
2 cups powdered sugar
1/4 cup mashed banana
2 tbsp soft butter
1/2 tsp vanilla

Mix well. Frost cooled cookies. It is a little runny so add more sugar if you'd like.

Super yummy!!

Garlic Mashed New Potatoes

I found this recipe a few years ago and we love it! From McCormick's website

INGREDIENTS

2 pounds red potatoes, quartered or baby red potatoes, halved

1/2 cup grated Parmesan cheese

1 1/4 teaspoons McCormick® Grill Mates® Montreal Steak Seasoning

1 teaspoon McCormick®California Style Garlic Powder with Parsley

1 cup milk

1/2 cup sour cream

2 tablespoons butter

DIRECTIONS

1. Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to medium; cook 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan on low heat.

2. Sprinkle with Parmesan cheese, Steak Seasoning and garlic powder. Mash potatoes, gradually adding milk, sour cream and butter. Mix until potatoes are fluffy.

3. Serve immediately. Or, spoon into lightly buttered 1 1/2-quart baking dish; cover. Keep warm in 250°F oven until ready to serve (up to 1 hour).

Tips

Make Ahead Tip: Place mashed potatoes in greased baking dish; cover. Refrigerate overnight. Reheat in 350°F oven for 30 minutes.

**This one is also good: Garlic Mashed Potatoes

Everything Cookies

I kinda threw these cookies together the other night when I was craving coconut, peanut butter, butterscotch and chocolate chips all in one.

Original Recipe
1/2 c butter (1 stick)
1/2 cup peanut butter
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
1/2 tsp vanilla
1 cup flour
1/2 cup quick cooking oats
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips**

Cream butter, peanut butter, sugar, and brown sugar together; beat in egg and vanilla. Add flour, oats, baking soda, and salt and mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350 for 10-12 minutes.

**I substituted the 1 cup of chocolate chips for 1/2 cup mini chocolate chips and 1/2 cup butterscotch chips. I absolutely love butterscotch and chocolate chip cookies, they are my favorite! I also added in about 1/2 cup of shredded coconut. I don't know why, but I like using mini chocolate chips in cookies better than the regular size.

Also, I am lazy so I line my cookies sheets with parchment paper then I don't have to wash them. :) 10 minutes was about perfect for these cookies.

(The original recipe can be found in Jan's white Taste of Heaven cookbook, page 203.)

Pudding Pops

Okay, since having Wakely I haven't really cooked much. We have limited items in the pantry and fridge since Kyle has been doing the shopping haha. So here my small contribution to the recipe blog for the time being. These look so good. And even though its ZERO degrees here, I still want to make some. I have even been eating otter pops the last few days... haha.

And im even too lazy to copy all the pictures and put them on so you'll just have to use the link :) I can be lazy, I just had a baby! LOL

http://www.ourbestbites.com/2009/07/kids-week-frozen-pudding-pops.html

Easy Chocolate Cake

I admit, I am a cake mix snob. Didn't grow up with 'em, still don't use 'em. I think they taste weird. So when a birthday or some occasion rolls around that calls for a cake, this is the one recipe I always use. So simple and easy, turns out perfect every time- it makes me wonder why people even use a cake mix??

2 1/4 cups all purpose flour
1 2/3 cups sugar
3/4 cup butter, softened
2/3 cup baking cocoa
1 1/4 cups water
1 1/4 tsps baking soda
1 tsp salt
1 tsp vanilla
1/4 tsp baking powder
2 large eggs

Preheat oven to 350. Grease bottom and sides of pan with shortening. Lightly flour.
*Jan's trick I learned from her - get a huge wad of saran wrap, grab a glob of shortening and smear it all over the pan. Keeps your hands clean!

Beat all ingredients in mixer on low for 30 seconds, scraping the sides constantly. (Let's be honest, its not that easy to do, but that's what the recipe says.)

Beat on high for 3 minutes, scraping bowl occasionally. Pour into pans.

Baking times:
9x13 - 40 to 45 mins
round pans - 30-35 mins
Done when toothpick comes out clean.

Cool for 10 minutes on wire rack, remove cakes from pans to wire rack (I don't when I do a 9x13), cool for an hour. Frost!

I don't like to use dark non-stick pans when I bake, they mess everything up, so I stick with the shiny silver pans for my cakes.

Lemon Teriyaki Chicken

I have had this recipe forever! It's so easy and super yummy and healthy. I found it in a Simple and Delicious magazine a long time ago.

• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 1/4 cup teriyaki sauce
• 2 tablespoons lemon juice
• 3/4 teaspoon minced garlic
• 1/2 teaspoon sugar

• Flatten chicken to 1/2-in. thickness; coat with flour. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove and keep warm.
• Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return chicken to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Yield: 4 servings.

*I've made it with the thick teriyaki sauce and the regular kind (like soy sauce) and we like it either way.

Hot Cinnamon Milk Milk Mix

I have had this on my "to make" list for quite a while. I finally did it today and Kyle and I both really liked it!! It was so so good. I got the recipe from craftahlolics anonymous.

*Hot Cinnamon Milk mix (to fill a quart jar)
2 cups powdered milk
1 cup powdered French Vanilla creamer
1 cup granulated sugar
1/2 Tablespoon cinnamon

Simply mix together and fill your jar (or mine is in a tuppeware). (I was going to do cute jars for neighbor gifts, but didn't)

To Enjoy... mix 1/3 cup with hot water. OR for a creamier version, mix 1/3 cup mix with 1/2 cup water and 1/2 cup milk. YUM!

Maple Bran Muffins

These seriously are so yummy - you would never know that they are very healthy for you!

Makes 12 muffins (From September Family Circle)

1 2/3 cups buttermilk
2 cups bran cereal (All-Bran)
1 cup whole wheat flour
1 3/4 tsps baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
2 eggs, lightly beaten
1/3 cup brown sugar
1/4 cup maple syrup
3 TBS canola oil (I used vegetable, what's the difference?)
3/4 cup raisins

Heat oven to 350. Lightly coat muffin tin with non-stick spray. (I just used muffin liners.)

In a large bowl, combine bran cereal with buttermilk. Let sit for 5 to 10 minutes or until cereal is softened.

In a small bowl, mix together flour, baking powder, cinnamon, and baking soda.

Stir in eggs, brown sugar, syrup, and oil into cereal/buttermilk mixture. Add flour mixture. Stir until just combined. Add raisins. Spoon batter into muffin pan, almost full.

Bake at 350 for 25-30 mins or until toothpick comes out clean. Cool muffin tin on wire rack for 5 minutes. Drizzle with icing. For mini muffins, I baked for 15 minutes.

Maple Icing
1/3 cup powdered sugar
1/4 tsp maple extract
1-2 tsps milk
Combine and add enough milk to make icing easy to drizzle.

Carter and Braden love muffins and usually I just make them the packaged mix from the store. When I saw this recipe, I knew I had to try it. They were a hit! Next time, I will half it. I made the full recipe and got 24 mini muffins and 6 large muffins. And since they are very filling, I had a lot left over. I also made the icing a little thicker so it was more like frosting instead of a runny glaze. We all loved them!

Cinnamon Swirl Pancakes

These are from the Idea Room.



Cinnamon Roll Pancakes:

1 cup unbleached all-purpose flour1

teaspoon baking powder1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

2 tablespoons butter

1 egg, lightly beaten

1 tablespoon honey



Cinnamon swirl:

2 tablespoons melted butter (Instead of butter we used a little milk to thin it out)

1/4 cup brown sugar

1 teaspoon cinnamon

1 tablespoon flour



1. Mix all the ingredients together to make the pancakes and set aside. Preheat your pan or skillet and lightly grease it.

2. Make the Cinnamon Swirl mixture and place it into a a small bottle with a squirt nozzle (the name is escaping me...I used one)or a small baggie with a snip in the corner.

3. Spread your batter into small pancakes on the griddle. Immediately add the cinnamon swirls. 4. Cook the pancakes until small bubbles form on the topside of the pancake and do not fill back in with batter.

5. Flip over the pancakes with a turner and cook for another 30 seconds to a minute.Buttermilk



Buttermilk Syrup

4 tablespoons butter

1/4 cup sugar1 cup buttermilk

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda1.



In a medium sauce pan, combine butter, sugar, and buttermilk. Set over medium heat and bring to a boil. Reduce heat to low and allow to simmer for 10 minutes, stirring occassionally. Take off heat and stir in vanilla and baking soda. Stir, and the mixture will become thick and bubbly.

Waffled French Toast

I have been meaning to post this the past two days but didn't want to without a picture... so much for that. I make them and want to eat them before I have time to take a picture. Maybe tomorrow :)
And theres not really a recipe.
Just make french toast like you usually do... Egg, milk, cinnamon, dip bread - BUT in stead of putting in on a griddle or in a pan, put it in your waffle maker!!! Oh my it is SOO good! It cooks both sides evenly so the egg doesn't seep into the one side - giving you a soggy middle. They also have a little more of a crisp, which I love. You must try it! :)

White Chocolate Pomegranite Cookies

Mmmm, I knew I had to try these when I saw them on 2peas, and boy am I glad I did. I made these beauties tonight and Kyle and I both loved them! The white chocolate goes so well with the pomegranite when it pops in your mouth. Ahh. Its like a little surprise. These are a must try, especially since pomegranites aren't around for too long!!

Pomegranate White Chocolate Chunk Cookies

1/2 cup unsalted butter, at room temperature

1/2 cup light brown sugar

1/2 cup white sugar

1 large egg

1 teaspoon vanilla extract

1 1/4 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup old fashioned oats

1 cup white chocolate chunks

1 cup pomegranate arils

1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla extract and mix until well combined.
3. In a separate bowl whisk together flour, baking powder, baking soda, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated.
4. Stir in the oats and white chocolate chunks. Make dough balls-about 1 tablespoon of dough per cookie. Tuck about 6-8 pomegranate arils in each cookie dough ball. Bake cookies for 10-12 minutes, until the cookies are golden brown. Remove from oven and let cool on baking sheet for two minutes. Transfer to a wire rack to finish cooling.
Makes about 2 ½ dozen cookies

*Note-you can gently stir in the pomegranate arils, but I didn’t want the cookies to turn pink at all. If you don’t have white chocolate chunks, white chocolate chips will work as well. Enjoy!

Candy Cane Kiss Cookies

Thank you, Our Best Bites, for this wonderful cookie!




Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening (I just used regular shortening cause I didn't have any butter flavored)
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 1/2 tsp peppermint extract (I didn't have this, but I did have pure mint extract which is super strong so I put like a drop in and it was the perfect amount to give it just a hint of mint.)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 1/2 c. dark chocolate chips (Didn't have either so just omitted)
48 Hershey's Candy Cane Kisses, unwrapped

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake for 8-10 minutes or until the centers are set but still soft. Remove from oven and allow to cool for 1-2 minutes. Top each cookie with an unwrapped Candy Cane Kiss. Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

* I halved the recipe, but I wish I would have made the whole thing! These are so good! YUM!

Copy Cat Cheese Fondue

I listened carefully while at Melting Pot to what they put in their Cheese Fondue, then re-created it at home. SOO good. We love it. Its really good with Rosemary Artisan bread OR homemade bread with a little butter and rosemary then toasted in the oven. Some people like Apples in it (not me). Veggies would be good, crackers, even chips. Use your imagination.

I don't have exact measurments, since this was a Kaeli creation but I'll do my best to estimate.

Cheese Fondue

Using a double boiler - put water in the bottom of course.

In the top pan add (remember these are approximations I NEVER MEASURE when I make this...

1/8- 1/4 cup water

1 tsp chicken boullion

1/2 tsp minced garlic

1 tsp worchestershire sauce

a pinch of powdered spicy mustard

cheddar cheese... enough to make a smooth cheesy consistancy, but not too thick. Maybe like 3/4 cup or so, use your best judgement

flour 1/2 Tbs or so- this makes it so the cheese isn't stringy and hard to eat. It took me forever to figure this out!!! But I did it and am very proud haha

Salt and Fresh ground pepper

Stir until mixture resembles cheese fondue.

Taste it and add whatever you think it needs :)

We just eat it out of the pan so it stays warm. Nothing fancy but so good.

*TIP* When done, poor the water from the bottom into the top and let it soak. This will make clean up SOO much easier. If this isn't done the cheese is super hard to get off. Trust me.