Going to try this in prep for Thanksgiving...it will be a Sunday experiment

Arctic Garden Studio: Bake Shoppe Peanut Butter Cookies

Going to try this soon.
 


Arctic Garden Studio: Bake Shoppe Peanut Butter Cookies: I have been trying to find the perfect homemade peanut butter cookie for a couple of years now. The kind like you get from the corner bake...

This is a great blog. Please check it out!

http://www.yourhomebasedmom.com

Crock Pot Stuffed Bell Peppers *UPDATE*

So, I did make the Crock Pot Stuffed Bell Peppers! And they were awesome...my son really enjoyed them and I am excited because I can easily make this into a vegetarian option for the Lenten season for a Friday meal.

Anyway, here is what I did.

1 lb ground bison
1 to 2 cups quinoa, toasted and prepared according to the label
1 zucchini, medium dice (about 1/4"x1/4"x1/4")
1 yellow neck squash, medium dice
1 shallot, brunoised (small dice or 1/8" cubed)
2 tablespoons minced garlic
1 cup or so of a dry white wine to deglaze your pan
3 to 4 medium bell peppers, tops removed, seeded and cored...try to get as much of the white pith out as possible since this is bitter
1 box of Pomi Chopped Tomatoes
1 Carton of Chicken Stock (once I get back into a groove, I intend on making my own stock but I have these in the kitchen and need to use them up!)
Kosher salt 
Fresh ground black pepper
Your favorite cheese, shredded, I used left over mozzarella and Parmesan from our 8 year old sleep over pizza party
Fresh parsley, minced

Brown your bison (or beef) with a pinch of salt, drain if needed, add in the shallots and be sure to add some more salt (build your flavor layers as you go, seasoning with each new layer).

Once the scallions become translucent, add in the garlic.

 

 Now add your zucchini, squash, and some more salt.

Deglaze your pan with the wine, simmering until the alcohol smell has cooked off. Season with more salt and pepper if needed.

If you are ready to stuff peppers at this point (I did mine the night before), combine with cooked quinoa (toast it until it smells nutty in a skillet, then add your water to cook it. I did it all in one non-stick pan.)

Now add your cheese if you want it cheesy.

Salt the bell peppers, stuff them, and then place them into the crock pot.

Cover with tomatoes and pour in the chicken stock. If you want a veg alternative, omit the bison and use vegetable stock.

I hit it with just a pinch more salt to make sure my flavors sung. Then, I turned the crock pot on to low and cooked for 8 hours or you could do high for 4 to 6 hours.

I made a quick sauce (reduction) using the chicken broth and tomatoes that had cooked down to serve with the peppers.

 And for my left over use, I baked a spaghetti squash, scraped it out and used the bell pepper stuffing I had left over as my "sauce." Yum!

Two main courses I plan on trying, with my own twist...

Slow-Cooker Sausage and Kale Stew With Olive Oil Mashed Potatoes

Serves 6| Hands-On Time: 15m| Total Time: 8hr 30m

 

Ingredients

• 1 pound sweet Italian sausage links, casings removed and broken into pieces
• 1 large onion, chopped
• 1 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 2 large russet potatoes (about 1 pound)
• 1 small bunch kale, stems discarded and leaves torn (about 7 cups)
• 1/2 cup milk
• 1/2 cup olive oil, plus more for serving

Directions

1. Combine the sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup water, and ¾ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid and top with the kale.
2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Transfer the potatoes to a medium bowl. Add the milk, oil, and ½ teaspoon each salt and pepper to the bowl and mash.
3. Serve the stew topped with the mashed potatoes. Drizzle with more olive oil, if desired.

By Nora Singley , November, 2013

❤ Impossible Pumpkin Pie Cupcakes ❤ 1 15 oz can pumpkin puree 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup evaporated milk 2/3 cup all purpose flour 2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes. *disclaimer = I found this recipe via Pinterest and do not claim this recipe as mine or the picture as mine. Link to original recipe was not provided so therefore no credit could be given to proper original source * ♥✿´¯`*•.¸¸✿Follow me for daily recipes, fun & handy tips, motivation, DIY ideas and feel free to share your favorite things too:) https://www.facebook.com/jessica.otto.

Crockpot Stuffed Bell Peppers (w/ optional vegetarian version) By Corey @ http://www.familyfreshmeals.com/

  I will be making these tomorrow except I plan on doing my own version. I will be posting my results and pictures on Tuesday.

Did you know that you could make these in the CROCKPOT!? 

Let me show you how…

 

Who doesn’t love a good stuffed pepper? But in the crockpot? EVEN better. You can easily make these Stuffed Peppers vegetarian. To save time in the morning, you could prep everything, and just stuff peppers in the morning, set the crockpot and go about your day.

Melt in your mouth good, and VERY healthy! The kids loved this one. Little D didn’t care for the pepper skins, but loved the rest.

Darryl is not the biggest pepper fan, but LOVED these. Hope you enjoy this amazingly easy recipe XO Corey

 

 

Here is what you need, Makes 6 peppers.

- 6 large bell peppers
- 1.5 lbs raw ground chuck (or Morning Star Grillers Recipe Crumbles for vegetarian version)- 2 cups cooked wild rice

- 2 cups chicken or vegetable stock
- 1 (15oz) can of diced tomatoes
- 1 medium onion chopped
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese or cheese blend. (I used Cheddar/Jack blend.)
- 1 egg
- 1 tsp salt
- 1/2 tsp pepper

 

 1. Cut just the tops off the pepper and removed seeds and ribs from inside.

2. In a large mixing bowl, combine ground beef, cooked rice, 1/2 of the can of chopped tomatoes, onion, garlic, cheese, egg, salt and pepper.	3. Mix well until evenly combined.	4. Stuff peppers with mixture and place into crockpot, stuffed side up.

 

 

5. Pour stock over and around peppers.	6. Next, pour the rest of the canned tomatoes in.	7. Cover and cook on HIGH for 5-6 hours or LOW for 8 hours.

Isagenix Pancakes

Low-Cal Entree Recipe:

Protein pancakes

• 6 egg whites beaten until fluffy
• 1/2 cup uncooked old fashioned oats
• 1/2 cup of fat free cottage cheese
• 1/2 scoop IsaLean Vanilla
• 1/2 scoop IsaPro
• ¼ cup IsaCrunch
• ¼ cup wheat germ
• 1 teaspoon baking powder
• 1 tablespoon coconut oil
• ½ tsp cinnamon
• Optional ingredients – 4 IsaDelight Plus chopped, ½ cup blueberries or 1 scoop IsaFruits

Directions

Place all ingredients into blender except egg whites. Pulse until mixture is uniform. Pour into bowl and fold in egg whites. Heat griddle, cook and serve.
Makes 6 pancakes

Per 2 pancakes - Calories: 275, Fat 14 g, Carbs 25 g, Protein 25 g

Tomato Basil Pasta! - No Straining, just Stirring via David Hahn on FB

Here's a dish that will Blow your MIND... Tomato Basil Pasta! - No Straining, just Stirring (Please click on pic then click SHARE so recipe saves to your timeline. You can refer back to it later!) Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below) Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta Ingredients 12 ounces pasta (I used Linguine) 1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor) 1 large sweet onion, cut in julienne strips 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 2 teaspoons dried oregano leaves 2 large sprigs basil, chopped 4 1/2 cups vegetable broth (regular broth and NOT low sodium) 2 tablespoons extra virgin olive oil Parmesan cheese for garnish Directions Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. Enjoy A Healthier Happier YOU!

CROCK POT BUFFALO RANCH PULLED CHICKEN

Hat tip to Slow cooker Recipes



Used it in burritos, over rice, over noodles...the options are endless.

5 Frozen ***B/S***Chicken Breasts
1/2 Tbsp Dried Parsley
1 tsp Garlic Powder
1 Tbsp Onion Powder
1/2 tsp Dried Thyme
1/4 tsp Salt
1 packs dry ranch dressing
1 C Frank's Red Hot Sauce

Place frozen chicken breasts into the slow cooker.
Mix together all remaining ingredients in a bowl.
Pour sauce over frozen chicken breasts and turn to low.
Cook for about 5 hours.
Using two forks or tongs, shred chicken.

***B/S means boneless n skinless, you don't have to use frozen, you can use regular boneless chicken breast

CROCK POT PORK-STUFFED PEPPERS from Slow Cooker Recipes

CROCK POT PORK-STUFFED PEPPERS

(Now here is a great recipe for those of you who want more time on your hands, yet produce a AAA meal!)

Ingredients:
2 pounds ground pork (or a combination of pork and beef)
4 large green peppers
1 large onion
2 carrots
4 cloves of garlic
1/2 head of cauliflower
6 ounce can of tomato paste
1 tablespoon dry oregano
1 tablespoon dry or fresh tarragon
Salt and pepper to taste

Directions:
Cut the tops of the peppers and clean the seeds out.
Arrange peppers in the Crock-Pot standing up and make sure they fit securely.
Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.
In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.
Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.
If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

No Bake Chocolate Covered Peanut Butter Balls by Slow Cooker Recipes

1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted chocolate almond bark or chocolate candy melts or 12 oz. semi-sweet chocolate chips 
2 tsp. shortening 

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together. Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping. While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth. Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried. Store the candies in a sealed container in the refrigerator. **Warning** These little candies are very addictive!!

Halloween Fun

So, my house is clean enough to begin to organize it (I know, seems strange that one must clean in order to clean but that is how I work for some reason.) But I wanted to share the Halloween fun I had this year with my family.

We were too late getting to the pumpkin patch, so I opted to go with pineapples instead.

Pretty easy and they smell amazing if you use real tea lights.

My son asked to be a Tweelik Jedi, which actually looks like this:

So, using a pair of  green tights, a lot of flannel material, and electric tape, here is what my Tweelik Jedi looked like.

Yes, that is me as a black eyed pea. Just call me Fergie.

So, here are the pineapples with some electric backup Jack O'Lanterns on the front porch.

Here is the front porch...tough to see but I had lights in both windows.

And lights in my own bedroom window.

Had some slippage but overall, lots of compliments on the decor!

Buttermilk Ranch Cheeseball

Buttermilk Ranch Cheeseball "This is the quickest and easiest appetizer I know of. It takes only minutes to make and can be served almost immediately. You can keep the ingredients on hand for months. Serve with buttery crackers." Ingredients 1 tablespoon sour cream 1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch ®) 1 (8 ounce) package cream cheese 1/2 pound Cheddar cheese, shredded 1/4 cup finely chopped pecans Directions Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball. Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately. Thanks to allrecipes.com

I am back...and RETIRED!

Well, since I am still the only one following this blog, I don't reckon this a very big deal. But, hopefully soon and since I now have some time on my hands...I plan on getting this blog going and maybe even thriving.

Whiskey Peaches

Hat tip to austinurbangardens.wordpress.com

Peaches are already coming in to the farmer’s markets, a few weeks early.  Last Spring I went peach crazy, and this Spring will be no different.  I found a recipe called Kentucky Bourbon Peaches on the Allspice Chronicles (Adapted from the Bernardin Guide to Home Preserving.)  I changed it up to make it my own and added vanilla beans, and substituted half of the sugar with brown sugar.
I picked up peaches from Lightsey Farms and Caskey Farms for some variation.  The Lightsey peaches were smaller, and many were not yet ripe, which I should have tested before I got started.  The Caskey Farms peaches were all ripe and larger.

Once the peaches were rinsed, I blanched them in boiling water for about 2 minutes, then removed them with a slotted spoon and placed them into iced water, to prevent cooking.

Once cooled, I removed the skins and the pits, and placed the peaches in a solution of 4 parts water, 1 part lemon juice to preserve their peachy color.  I had quite a few peaches, so I was working a batch at a time.  For the perfectly ripe peaches that were able to be skinned whole, I cut them into halves or quarters.  Once all of the peaches had been processed, I drained them.

I put the sugar mixture on the stove to simmer, 8 cups water, 1 cup organic sugar, 1 cup organic brown sugar, and a spice bag containing cinnamon sticks, cloves, and ginger (candied because it was what I had.)  I let that simmer for about 10 minutes while preparing my canning jars.  Next, I scraped the vanilla out of 2 vanilla beans.

When the steralized jars were ready, I put the peaches, the vanilla, and the beans into the simmering sugar mixture, and let them all simmer for about a 10 minutes.  I pulled out the vanilla beans, and poured a generous 1/2 cup of Kentucky Bourbon, I used Evan Williams, (I would have used Garrison Brothers, but my liquir store was out) into the mix.  After letting that simmer for a short bit, I ladled the peaches into pint size jars and sealed.  I processed in a water bath per the recipe for 20 minutes, and viola!

I haven’t tried these yet, but the recipients of the two jars I gave away were impressed.  One friend served his over vanilla ice cream, with a ginger cookie, and pecans.  Sounds about right.  I had intended to also make Brandied peaches, but didn’t have enough ripe peaches for both recipes.  I’ll be doing that as soon as the rest of mine ripen.

Culinary school impacting my blogging...but here is a good page

Camp Fire Food