Pineapple Chicken Skewers

Pineapple Chicken Skewers

*As seen on Parents.com*

These Polynesian-style skewers are a great make-ahead appetizer for any occasion!

Servings: 32  
Prep Time: 15 Mins
Chill Time: 6 hours or overnights
Cook Time: 10 Mins
Broil Time: 9 Mins 
 

Ingredients:

• 1 can (14 ounces) pineapple chunks packed in juice

• 1/3 cup  ketchup

• 2 tablespoons  crystallized ginger, minced

• 2 cloves garlic, minced

• 1 jalapeno chile, seeded and minced

• 1/2 teaspoon  salt

• 3 tablespoons  white vinegar

• 1 tablespoon  light teriyaki sauce

• 4 boneless skinless chicken breast halves (about 5 ounces each)

• 4 scallions, cut in 1-inch lengths (including some of the green)

Steps:

1. Drain pineapple, reserving juice. Set chunks aside. In a small bowl, combine drained pineapple juice, ketchup, crystallized ginger, garlic, jalapeno, salt, vinegar and teriyaki sauce; stir to mix thoroughly.

2. Cut chicken into 32 equal-size pieces. Place in a plastic resealable bag; add pineapple juice mixture. Seal and shake to combine. Refrigerate at least 6 hours or overnight.

3. Use small skewers; if they are wooden, soak in a bowl of cold water for at least 30 minutes. Drain chicken, reserving marinade. Place drained marinade in a nonstick saucepan; cook over high heat until reduced to a thick glaze, about 10 minutes. Let cool.

4. Place 1 chicken piece, 2 scallion pieces and a pineapple chunk on end of each skewer. Brush with a little of the glaze; repeat, using remaining ingredients. Can be assembled several hours ahead, covered with plastic wrap and refrigerated.

5. Heat broiler. Coat broiler pan with nonstick cooking spray. Place skewers on prepared pan, brush again and broil for 4 minutes, turn, brush with remaining glaze and broil 5 more minutes or until lightly browned. Serve warm or at room temperature.

 Original post as seen HERE

 

Slow Cooker Fiesta Chicken

This is honestly my new go-to easy dinner favorite!!
I do things a tiny bit different than the package calls for...

Original post as seen HERE

Prep Time: 10 Mins

Cook Time: 8 hours on low (4hrs on high)

Servings: 8

Ingredients:
* 2 lbs boneless skinless chicken breast
* 1 Pkg McCormick Slow Cookers Fiesta Seasoning Mix
* 3 cans (10 ounces each) Rotel diced tomatoes w/ chilies (Mild), drained
* 1 can (15 3/4 ounces) whole kernal corn, undrained
* 1 can (15 ounces) black beans, drained & rinsed

Steps:

1. Clean & prepare chicken after removing from package.
2. Place chicken in slow cooker.
3. Combine seasoning Mix, tomatoes, corn and beans in separate bowl until blended. (Be prepared with a larger bowl, the volume is alot more than it would seem.)
4.  Pour over chicken. Cover.
5. Cook 8 hours on LOW or 4 hours on HIGH. Remove chicken from slow cooker.
6. Shred chicken, using 2 forks. Return chicken to slow cooker; mix well. Serve over cooked rice with assorted toppings, if desired.

Now if you have a larger crock pot, you can shred the chicken in the pot. when shredding, don't worry if the pieces are still clumped together. when you stir the chicken into the mix again, it will all separate out.

My Family & I prefer this over rice, but it is also really goof in a flour tortilla like a fajita! Try topping it with sour cream & shredded cheese. Makes GREAT leftovers for the next few days as well!

Let me know if you try this one out for yourself, what you think, & any variations you come up with so I can try them too!!

 

Honey-Mustard Turkey

 

 

This one was so easy & cheap! The turkey was perfect!

I made this with some fluffy mashed potatoes, & a nice crisp salad! YUM!

via

Prep Time: 15 Mins

Total Time: 25 Mins

Servings: 4

Ingredients:

1	lb uncooked turkey breast slices, about 1/4 inch thick
1/2	cup Dijon and honey poultry and meat marinade
1	cup ready-to-eat baby-cut carrots, cut lengthwise in half
2	cups Green Giant® Select® frozen sugar snap peas

Steps:

1. 1 Place turkey in shallow glass or plastic dish. Pour marinade over turkey; turn slices to coat evenly. Cover dish and let stand 10 minutes at room temperature.
2. 2 Spray 10-inch skillet with cooking spray; heat over medium heat. Drain most of marinade from turkey. Cook turkey in skillet about 5 minutes, turning once, until brown.
3. 3 Add carrots, lifting turkey to place carrots on bottom of skillet. Top turkey with snap peas. Cover and simmer about 7 minutes or until carrots are tender and turkey is no longer

 Original post as seen HERE

 

Enjoy!

Smells like home...

 

Nothing smells better than homemade bread...

make that strait-out-of-the-oven, covered in butter, homemade banana bread... 

& you know your mouth is watering!

Homemade Banana Bread

Prep: 25 Mins          Bake : 55 Mins
Oven: 350 degrees
Makes: 1 Loaf / 16 Servings

Ingredients:
2 cups - Flour
1 1/2 Teaspoons -  Baking Powder
1/2 Teaspoon - Baking Soda
1/4 Teaspoon - Ground Cinnamon
1/8 Teaspoon - Ground Nutmeg
1/4 Teaspoon Salt
2 Beaten Eggs
1 1/2 cup - Mashed Bananas
1 Cup - Sugar
1/2 cup cooking oil or melted butter (or margarine)
*1/4 cup chopped walnuts can be added*
(We don't prefer the nuts in our bread, so I left them out.)

Directions:
1. Grease bottom & half inch up sides of one 9x5x3 inch or two 7.5x3.5x2 inch loaf pans.
-set aside


2. Combine flour, Baking powder, Baking soda, Cinnamon, Nutmeg, & salt. Make a well in center of flour mixture, & set aside.

3. In a medium bowl, combine eggs, bananas, sugar & oil/butter. Add egg mixture all at once to flour mixture. Stir just until moistened. (Batter should be lumpy.)

*This is where, If you want them, you would fold in the nuts.*

4. Spoon batter into prepared pan(s). Bake in a 350 degree oven for
*55-60 mins - 9x5x3 pan
*40-45 mins - 7.5x3.5x2 pan
(or until a wooden toothpick inserted into near center comes out clean)


If needed, cover loosely with foil the last 15 mins of baking to prevent over-browning.
*Unless your like me who enjoys that yummy slightly crunchy crust!*


Cool in pan on wire rack for 10 mins before removing from pan. cool completely on wire rack, then wrap & store over night before slicing.


I mustn't lie to you though, I really don't wait until the next day to eat it.
I don't even wait until it's cool... Like I said before:
I like my banana bread strait out of the oven, smothered in butter. 

YUMYUMYUUUUUMM!!

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EasyPeasy Baklava

Okay now I've posted up this recipe before for a photo-swap, but I thought I would go a little more in depth for you all today! This is one of my most requested recipes!

Warm, melty, gooey, yummy,

BAKLAVA

 Prep: 30 mins     Bake: 40 mins     Yield: 4 dozen

& It's SO super simple!!

 Is your mouth watering yet???

 Mine is, so lets get started!

 What you need:

1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 18-inch x 14inch sheet size) phyllo dough

Syrup: 2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange peel

1. In a small bowl, combine the walnuts, sugar, cinnamon, & cloves; set aside. Brush a 15 inch x 10 inch x 1 inch baking pan with some of the butter. Unroll each package of phyllo sheets; trim each stack to fit the pan. cover dough with plastic wrap & a damp cloth while assembling. Place 1 sheet of phyllo in pan; brush with butter. Repeat 14 times.

2. Spread with 2 cups walnut mixture. Layer with 5 sheets of phyllo, brushing with butter between each. Spread remaining walnut mixture. Top with 1 sheet of phyllo; brush with butter. Repeat 14 times.
(I saved a tiny bit of the walnut mixture, & sprinkled over the top layer when finished.)

3. Cut into 2-1/2 inch squares; Cut each square in half diagonally. Brush remaining butter over top. Bake at 350 degrees F for 40-45 minutes or until golden brown.

4. In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain & discard peel; cool to lukewarm. Pour over warm Baklava.

 Enjoy!!

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Smells Delicous!

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This week's theme:  Smells Delicious!

 Now this recipe is really a 2-for-1 deal, since we don't use...
...dare I say it ??

Canned sauce!
*GASP*

 OhEMMGee.. No she Diiiidiiiin't!!!

 EESHh.

So, Now that that is out of our systems, we start with HOMEMADE Spaghetti Sauce. 

Homemade Spaghetti Sauce

 1lb Italian Sausage
1lb Ground Beef
1 Medium Onion, chopped

1. Brown these items in a skillet.

2. Drain off fat & put in large pot.

Then add:
5 15 oz cans Tomato Sauce
1 small can Tomato Paste

 1/2 Tomato Sauce can of Water

 2 Tbls. Parsley Flakes
2 Tbls. Cornstarch
1/2 Tsp. Minced Garlic

 2 Tsp. Italian Seasoning
2 Tsp. Basil
4 Tsp. Green Pepper Flakes
1-1/2 Tsp. Salt
2 Tsp. Sugar
2 Tsp. Oregano
 3.Stir Well.
4.Simmer on low heat for several hours until mixture thickens some.
(Usually this is 4-6 hours...Good taste takes time!)


This makes alot! Recipe can be cut in half, 
or half of sauce can be frozen in small containers for several months!

Now for the MAIN ATTRACTION!!!

Homemade Lasagna 

1. Combine:

1 Cup Cottage Cheese
1 Egg

2. In a 9x13 pan, Spread enough Spaghetti Sauce to just cover bottom of pan. 

Next, a layer of noodles; then the cottage cheese/egg mixture; then a layer of Mozzerella. 

3. Repeat layers as many times as pan will hold.

(Be careful not to fill TOO full!)

4.Sprinkle with Parmesan.

5. Bake at 350 degrees F for 45 minutes, uncovered.

6.Let stand for 15 minutes before cutting into squares to serve!

I LOVE this recipe & every time it's made, EVERYONE wants seconds! 

That homemade sauce just leaves your mouth watering for more...

Serve with some Garlic bread Ceasar Salad...

& Enjoy!

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...Yummmm Baklava!!!

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This week's theme:  Macro

OMG...  I thought that the baklava couldn't look any better!!!

...now the MACRO view is making my mouth water...

yours too?

Here, lemme help:

Baklava

 Prep: 30 mins     Bake: 40 mins     Yield: 4 dozen


1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 18-inch x 14inch sheet size) phyllo dough
Syrup:

 2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange peel

1. In a smal bowl, combine the wlnuts, sugar, cinnamon, & cloves; set aside. Brush a 15 inch x 10 inch x 1 inch baking pan with some of the butter. Unroll each package of phyllo sheets; trim each stack to fit the pan. cover dough with plastic wrap & a damp cloth while assembling. Place 1 sheet of phyllo in pan; brush with butter. Repeat 14 times.

2. Spread with 2 cups walnut mixture. Layer with 5 sheets of phyllo, brushing with butter between each. Spread remaining walnut mixture. Top with 1 sheet of phyllo; brush with butter. Repeat 14 times.
(I saved a tiny bit of the walnut mixture, & sprinkled over the top layer when finished.)

3. Cut into 2-1/2 inch squares; Cut each square in half diagonally. Brush remaining butter over top. Bake at 350 degrees F for 40-45 minutes or until golden brown.

4. in a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain & discard peel; cool to lukewarm. Pour over warm Baklava.

 Enjoy!!

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Louisiana Sloppy Joes

An adult twist to the old childhood favorite...

& EVERYONE was reaching for seconds!

via

Prep Time: 35 Mins

Total Time: 35 Mins

Servings: 12

Ingredients:

2	lb lean (at least 80%) ground beef
1	cup chopped celery
1	cup chopped green bell pepper
1/2	cup chopped onion (1 medium)
1	can (19 oz) Progresso® Vegetable Classics hearty tomato soup
1	can (10 3/4 oz) condensed chicken gumbo soup
2	tablespoons Dijon mustard
2	teaspoons dried Cajun seasoning
12	burger buns, split

Steps:

1. 1 In 12-inch nonstick skillet, cook ground beef, celery, bell pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. 2 Reduce heat to medium. Stir in all remaining ingredients except buns. Cook 15 to 20 minutes longer or until mixture is bubbly and vegetables are tender, stirring occasionally. Spoon beef mixture into buns.

 Original post as seen HERE

 

Enjoy!

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Skillet Chicken Nachos

This one was super simple & quick 

& really delish for a last minute dinner party/movie night!

via

Prep Time: 20 Mins

Total Time: 20 Mins

Servings: 6

Ingredients:

1	tablespoon olive or vegetable oil
1 1/4	lb boneless skinless chicken breasts, cut into 1/4-inch pieces
1	package (1 oz) Old El Paso® taco seasoning mix
1	can (8 oz) tomato sauce
1	medium red bell pepper, chopped (1 cup)
1	can (15 oz) Progresso® black beans, drained, rinsed
1	can (7 oz) Green Giant® Niblets® whole kernel sweet corn, drained
2	cups shredded Mexican cheese blend (8 oz)
6	oz tortilla chips (about 42 chips)
1/4	cup chopped fresh cilantro

Steps

1. 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
2. 2 Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
3. 3 Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

 Original post as seen HERE

Enjoy!

 

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Rainbow MAGIC!

I wanted to join in for St. Patty's day,  So I made these delicious bits of scrum.didditly.umptious!!

Arnt they cute??

Why don't you try them!?

...Ready your station...
(I made 3 batches of 24 MiNi Cupcakes!)

Take 2 boxes of 

Prepare according to box directions then separate 
into 6 different "batches" & add food coloring till at desired color. 
( Make sure you have one for each color of the RAINBOW!)

YUMMY!!

Now pour some of each cake "batch" its own separate Ziploc bag, starting with the bottom color of your rainbow... (Purple, then blue, then green, etc.) Snip one bottom corner off, and "pipe" each layer into bottom of your cupcake cups.

Fill cupcake cups to BRIM with batter 

to achieve nice puffed "muffin-tops"

Now just bake according to directions on the box!

These beautiful little babies pop right out and are so delicious & fun to eat! The cake batter is pretty sweet, so I piped a fluffy Cool Whip cloud on top!

I served the first batch of these on our most recent ladies night & they were a HUGE hit! 
(Apparently they made us grownups feel like little kids, eating rainbows...)

I found this idea HERE

Enjoy!

Ps. What did YOU do to celebrate St. Patty's Day???

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