Author: Emily Sandridge

Pumpkin Cupcakes with Cinnamon Butter Cream Frosting

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My sister recent made these, and oh my YUM! They are a new fall/winter favorite. The cupcake is perfectly seasoned and the frosting is so soft and creamy… and full of cinnamon. YUM!
Pumpkin Cupcakes with Cinnamon Butter Cream Frosting 

Cupcakes
 
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled 4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Frosting

Ingredients 
1 pound minus ½ cup powdered sugar
½ cup softened butter
1 tsp vanilla
1 ½ tsp cinnamon
3-4 Tbs Heavy cream

Directions
Combine all ingredients and whip until creamy. Add additional cream if necessary to achieve desired consistency. Makes 24 cupcakes

Garnish
If desired, top cupcakes with a few gingersnap cookie crumbles.

Ranch Slow Cooker Chicken

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I love my crock pot.  I love how easy it is to throw a few ingredients in it in the morning and have a yummy dinner that night. I love how ‘homey’ this dish tastes. I know you’ll enjoy it too!

Ranch Slow Cooker Chicken
Ingredients:
2 pounds chicken (you could easily substitute with pork chops)
1 can cream of chicken soup
1 can cream of mushroom soup
1 ranch dressing packet (or 3 Tbsp. if you have the shaker)

Directions:
1. Combine soups and seasoning in your slow cooker.
2. Add chicken, mix until chicken is coated.
3. Cook on low for 6 hours or high for 4 hours.

To serve, prepare some mashed potatoes, make your little pool in the potatoes and fill it with this yummy goodness. Enjoy!

Basics: Mashed Potatoes

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This is an incredibly basic dish to prepare, but as I talk more and more to friends of mine, I’m shocked how many of them don’t know how make mashed potatoes from scratch. I admit – I usually always have a box of instant mashed potatoes in my pantry, but man oh man, real mashed potatoes taste so much better! They are so easy too!

Ingredients:
6 medium potatoes, peeled (2 pounds)
1/3 – 1/2 C. milk
2 Tbsp. – 1/4 C. butter (REAL butter!)
1/2 tsp. salt
Dash of pepper

Directions:
1. Place diced potatoes in a 2-qt. sauce pan, add enough water just to cover potatoes. Heat to boiling, reduce heat. Cover and simmer for 20 minutes, or until potatoes are fork-tender. Drain. Return potatoes to pan and shake pan over low heat to dry the potatoes. (this will give you fluffier potatoes)
2. Mash potatoes in pan (if it’s a non-stick pan, and plan to use a hand mixer, transfer to a mixing bowl). Mash until no lumps remain. Add milk in a little bit at a time. Continue to mash potatoes until you reach your desired consistency.
3. Add butter, salt, and pepper. Mash vigorously until light and fluffy.

Seriously, how easy is that! Take the pledge to make mashed potatoes from scratch! You’ll be glad you did.

Semi-homemade Caramel Apples

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I love caramel apples, like REALLY love them. I’ve never made them, but decided that this was the year. It was so easy and fun. It’ll definitely become a yearly tradition in our home.

Ingredients Needed:
– Apples, make sure they are really cold. 
– Kraft Caramel bits (one bag per 5 apples)
– 2 Tbsp. milk per bag of caramels
– Popsicle sticks
– White chocolate chips (I used Nestles)
– Bittersweet chocolate chips (I used Nestles)
– 1 Tbsp. of Shortening per cup of melted chocolate
– Cinnamon sugar

In just a few steps, you  can have chocolate-shop worthy caramel apples.

First, CLEAN your apples. My apples came from the grocery store – which means tons of wax and who knows what chemicals.

 I use a fruit/veggie wash to rid my produce of the gunk that’s on them at the store. I highly recommend this brand. I get it at Trader Joe’s.  Nice scrub with this wash, and it’s completely noticeable that a lot of the wax is washed away.

Once the apples are washed, make sure they become completely dry. Caramel will not stick to wet apples! While drying – stick them back in the fridge to make sure they are extra cold.

While the apples are drying empty the bag of caramels into a pot on the stove. Add 2 Tbs. of milk per bag of caramels. Cook on medium-low. Stir often. Do not allow your caramel to boil. (it’ll take a while to melt)

Once the caramel is melted transfer to a smaller container. I used a glass 2-cup liquid measuring cup. Doing this will make it easier to get the caramel higher on the apple.

Once you have the craft sticks stuck in your apples… dip your apples! Shake off excess caramel, use a butter knife to scrape it off the bottom. You don’t want too heavy of a coat. Transfer to either wax paper or a greased cookie sheet.

Let the caramel set.

 While the caramel is setting melt your chocolate (and shortening) in either a double boiler or in the microwave. I used the microwave. Cook it 30 seconds at a time, stir. Transfer white chocolate to a smaller container for dipping.

For an Apple Pie style caramel apple – dip the caramel apple in white chocolate, scrape of excess. Then while chocolate is still wet – shake cinnamon sugar on the chocolate.

For a Chocolate Lover’s Apple, transfer white and bittersweet chocolate to plastic bags. Cut a TINY corner off and drizzle the chocolate over the apple.

Let the apples completely cool and set in the fridge. I allowed them to set overnight.

Then… most importantly…. ENJOY! These are great neighbor gifts. I wrapped each apple up in cellophane wrap and tied them with a ribbon. Make sure to chill them until you deliver or eat them.

And please…. use a knife to cut into them! Save your precious teeth!! I hope you enjoy them as much as I have!!

EASY Alfredo Sauce

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My husband loves Chicken Alfredo. I rarely make it due to it’s richness and HIGH calorie/fat content. I came across this recipe earlier this week and new I had to give it a shot.

Creamy Garlic Alfredo Sauce

INGREDIENTS:
2 tablespoons butter
3 cloves garlic, minced
4 ounces cream cheese, softened and cut into 6 pieces (see note above)
1 cup milk (see note above)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed

DIRECTIONS:
In a medium pot or skillet, melt the butter over medium 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 with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.
Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.
Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency.
Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce.
Serve immediately over hot, cooked noodles.

Comments: I opted to use skim milk and low fat cream cheese. There was a very slight grittiness to the sauce, but it was worth it to me to not have the extra calories and fat. While the sauce was cooking I had noodles boiling, chicken baking in the oven, and some broccoli steaming. Throw it all together…. and you have one yummy meal!

Source: Mel’s Kitchen Cafe

Southwestern Chicken Barley Chili

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I love chili, especially non-traditional ones. I first had this chili at a church chili cook-off about 3 years ago, it left a big impression on me! So much that, three  years after the fact I finally got around to getting the recipe. I made it the night I got it (for another chili pot luck). It comes together so easily and I bet you have most of the ingredients in your pantry. I also love that it uses barley. I’m always looking for new ways to introduce healthy grains into our meals.

 Southwestern Chicken Barley Chili

Makes: 11 – 1 Cup Servings
Prep/Cook Time: 30 minutes

Ingredients
1 can (14.5 oz) diced tomatoes
1 can (16 oz) tomato sauce or salsa
1 can (14.5 oz) fat-free chicken broth
1 cup Quick Barley (I used Quaker brand)
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 can (15 oz) black beans, drained and rinsed (mine were seasoned)
1 can (15 oz) whole kernel corn
3 cups cooked chicken breast, cut into bite-sized pieces(about 1-1/2 lbs boneless before cooking)

Preparation
In 6-qt saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 10 minutes, stirring occasionally.
Add beans, corn, pepper and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

(Recipe Source: Quaker Barley Box)

Ghostly Cereal Treats

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 This recipe would be great to make with your kids. I’ve made these before, but am excited to get my three year old involved.

Ghostly Cereal Treats

Ingredients:
6 c. Count Chocula Cereal
1/4 c. butter
1 (10 1/2 oz.) bag miniature marshmallows
2 Packages (16 OZ) Vanilla  Candy Coating
1 tube black decorating icing
12 (3 oz.) Dixie Cups

Directions:

1. Prepare Dixie cups with nonstick cooking spray.
2. Microwave butter in large mixing bowl on high for 45 seconds or until melted.
3. Add marshmallows; stir to combine.
4. Microwave 1 1/2 minutes or until smooth, stirring after 45 seconds.
5. Add cereal; stir until well coated.
6. Press mixture into Dixie cups.
7. Cool for at least one hour.
8. Use scissors to cut along the sides of the Dixie cups, and peel the cups away to remove the cereal treats.
9. Place cereal treats on wax paper.
10. Melt candy coating according to package instructions.
11. Using a spoon, coat cereal treats until they are fully covered.
12. Let dry for 1-2 hours.
13. Use black icing to create eyes and mouths on the ghosts.
14. Store leftover ghosts in an airtight container.
15. Enjoy!

(recipe from bettycrocker.com)

Ghostly Shepherd’s Pie

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Now that Halloween is upon us, I thought it would be timely to share my next recipe for you… Ghostly Shepard’s Pie. I love making holidays fun, and I love making this meal every year. This year will probably be the first time that I’ll have a child who will really enjoy it… so that should be fun. This recipe is perfect for the fall, I hope you enjoy it. 

Ghostly Shepard’s Pie
1 lb ground beef
1/2 C. chopped onion
1 bag (12 oz) frozen mixed vegetables
2 C. diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 jar (12 oz) beef gravy
1 3/4 C. water
2 Tbsp. butter/margarine
1/4 tsp. garlic powder
1/2 C. milk
2 1/4 C. Dried Potato Flakes (instant mashed potatoes)
1/4 C. grated Parmesan cheese
1 egg, slightly beaten

1. Heat oven to 375°F. Spray 12-inch skillet with cooking spray. Add beef and onion; cook over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.

2. Set 12 peas (from frozen vegetables) aside for garnish. Add remaining frozen vegetables, tomatoes and gravy to beef mixture. Heat to boiling. Reduce heat to medium-low. Cover and cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.

3. Meanwhile, in 2-quart saucepan, heat water, butter and garlic powder to boiling. Remove from heat; add milk. Stir in dry potatoes and cheese. Add egg; blend well.

4. Spoon beef mixture into ungreased 2 – 2 1/2 quart baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.

5. Bake 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Enjoy with your little ghosts & goblins!!

Although this recipe only makes an 8×8 casserole serving – it would be very simple to double… just in case you have a lot of little ghosts and goblins to feed!

Make Ahead Mashed Potatoes

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I LOVE mashed potatoes. This recipe is pretty much amazing in my book. I hope you enjoy!

5 pounds potatoes, washed, peeled and diced
2 Tbsp. Butter
8 oz. Cream cheese
8 oz. Sour cream
2 tsp. Garlic Salt
Chopped Chives, optional

Bring water to a boil and cook potatoes until tender. Place into mixer add butter, and mash potatoes. Add cream cheese, sour cream, and garlic salt. Beat until fluffy. Pour into greased 9×13 casserole dish top with chives if wanted. Cover with foil.

You can either place in the fridge – it’ll stay great for up to 3 days or you can cook them right away.

Cook covered, at 350 for 30-45 minutes (based on if it’s chilled or warm).

Roast Chicken with Rosemary

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I know this is a simple recipe, but I have many friends who are afraid of roasting chickens. Seriously – try it. You’ll wonder what took you so long to try it. It is SO easy.

Ingredients:
– Roasting chicken
– Salt and Pepper to taste
– One whole onion
– Rosemary

1. First things first – rinse the chicken. If the chicken has all the “innards” take those out – you can either toss them or use the neck to cook into the gravy.
2. Season chicken with salt, pepper, and rosemary sprigs. Put onion in the cavity.
3. Place chicken in a roasting dish, or a casserole dish.
4. Cook chicken at 350 until juices run clear and the internal temp reaches 165. (about 20-25 minutes per pound)

Enjoy! Seriously, how simple is that? You’ll feel like Miss Susie Homemaker when you pull out a beautiful chicken out of the oven.