BREAD - Spiced Pumpkin Bundt Cake with Citrus Glaze

 link to "Spiced Pumpkin Bundt Cake with Citrus Glaze" on the Food Network:

http://www.foodnetwork.com/recipes/sandra-lee/spiced-pumpkin-bundt-cake-with-citrus-glaze-recipe/index.html

BREAD - Downeast Maine Pumpkin Bread

DOWNEAST MAINE PUMPKIN BREAD

By All Recipes

Ingredients

·         1 (15 ounce) can pumpkin puree

·         4 eggs

·         1 cup vegetable oil

·         2/3 cup water

·         3 cups white sugar

·         3 1/2 cups all-purpose flour

·         2 teaspoons baking soda

·         1 1/2 teaspoons salt

·         1 teaspoon ground cinnamon

·         1 teaspoon ground nutmeg

·         1/2 teaspoon ground cloves

·         1/4 teaspoon ground ginger

Directions

1.    Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.

2.    In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir dry ingredients into pumpkin mixture until just blended. Pour into prepared pans.

3.    Bake for about 50 minutes in oven.

DINNER - Tortellini Soup

Tortellini Soup

1 Medium white onion (chopped)

1 teaspoon garlic

1 to 2 lbs of ground beef (lean)

Salt and pepper to taste

1 large can of tomato sauce

4 cups of chicken broth

Italian seasoning

3 zucchini (diced)

6-8 oz of dried tortellini (with cheese filling) or (prepackaged (cooked) from the pasta aisle)-You get more for you money with the dried

1 can red kidney beans

1 can green beans

Parmesan cheese for topping

Sauté the chopped onion in oil until tender.  Add the ground beef and garlic and cook until browned.

Add four cups of chicken broth and the can of tomato sauce. (Add more broth or sauce to your liking).  

Add the zucchini and cook until soft (15-20 minutes).

Add the green beans and kidney beans. Heat for about 5 minutes or so.  

At this point I usually take the soup off the heat, add the tortellini and cover the soup for about 15 minutes or so.  This prevents the pasta from getting overcooked.

DESSERT - Caramel Dip

The recipe below makes 2 -12oz mason jars full. It was so easy! Just thought I'd throw it out there. *Needs to be refrigerated. Once ready to use, it will be stiff. Scoop spoonfuls and put them in a bowl to melt for 10-15 seconds until soft and dipable. :) 

GINA’s CARAMEL LOVE DIP

Melt & bring to a boil (medium heat):

1c. butter (2sticks)

1 can sweetened condensed milk

1c. brown sugar

1c. white sugar

1c. corn syrup

½ tsp. salt

Heat very gradually! (If you heat it too fast it gets grainy.) Keep stirring…

once it starts to boil, let it keep a gentle boil going for about 10 mins.

Then add:

1 tsp. vanilla (at the end)

*Make it in a BIG pot (OR half the recipe).

DINNER - Chicken Fried Rice

CHICKEN FRIED RICE

By The Recipe Critic

 http://therecipecritic.com/2014/03/chicken-fried-rice/

Serves: 8

Ingredients

·      2-3 chicken breasts, cooked and shredded

·      3 cups cooked rice *

·      2 Tbs sesame oil

·      1 small white onion, chopped

·      1 cup frozen peas and carrots, thawed

·      2-3 Tablespoons soy sauce (more or less to taste)

·      2 eggs, lightly beaten

·      2 Tbsp chopped green onions (optional)

Instructions

1.   Cook and shred the chicken. Can cook in crock pot with teriyaki sauce below. Or simply toss cooked chicken in glaze.

2.   Preheat pan to medium heat. Add sesame oil. Add white onion. Add peas and carrots. Fry until tender.

3.   Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

4.   Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the mixture until heated through. Add green onions if desired.

RESTAURANT TERRIYAKI SAUCE

By Food.Com

http://www.food.com/recipeprint.do?rid=133751

Ingredients

• 1/4 cup soy sauce
• 1 cup water
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 5 tablespoons packed brown sugar
• 1 -2 tablespoon honey
• 2 tablespoons cornstarch
• 1/4 cup cold water

Directions

1. Mix all but cornstarch and 1/4c water in a sauce pan and begin heating.
2. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.
3. Heat until sauce thickens to desired thickness.
4. Add water to thin if you over-thick it :).

http://www.food.com/recipe/restaurant-teriyaki-sauce-133751

DINNER - Chili

http://www.livewellbakeoften.com/2014/10/09/crockpot-turkey-chili/

Crockpot Turkey Chili

By Live Well Bake Often

http://www.livewellbakeoften.com/2014/10/09/crockpot-turkey-chili/

Ingredients

• 1.25 lbs. lean ground turkey (or lean ground beef)
• 1 small white onion, diced
• 1 bell pepper, chopped
• 1 29oz. can tomato sauce
• 1 15 oz. can black beans, rinsed and drained
• 1 15 oz. can kidney beans, rinsed and drained
• 1 14.5 oz. can diced tomatoes
• 2 tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• salt & pepper to taste

1. Prepare crockpot by spraying well with cooking spray or lining with a crockpot liner.
2. Heat a large skillet over medium-high heat. Add diced onion to the skillet and cook for 1-2 minutes. Add the ground turkey to the skillet and cook until it is browned, making sure to break it up as you cook it.
3. Add the turkey and onion to the bottom of the crockpot. Add the remaining ingredients on top and stir well to combine.
4. Cover with lid and cook on high for 3 hours or low for 6-7 hours.
5. Serve and enjoy!

Can serve over rice, with fritos, avocado, cheese. Freezes well.

DINNER - Bean Burrito Recipe

http://gimmedelicious.com/2014/03/25/crispy-black-bean-and-rice-burritos/

CRISPY BEAN AND RICE BURRITOS

Serves: 8

Ingredients

· 1 can of black beans

· ½ can of canned corn

· 1.5 cup mozzarella or Mexican blend shredded cheese

· 1 cup cooked rice (Optional)

· ½ bell pepper, chopped

· ½ onion, chopped

· ¼ cup cilantro, chopped

· 1 tablespoon butter

· 1 teaspoon oil

· 1 teaspoon salt

· 1 teaspoon black pepper

· 1 teaspoons cumin

· juice of half a lime

· 8 medium flour tortillas

Instructions

1.      Heat pan to medium heat, add bell peppers, onion, beans, corn, cilantro, butter, juice of the lime, and spices, saute for 2-4 minutes on high. Remove from heat and set aside.

2.      To make the wraps, Lay tortilla flat on plate or counter, add ¼ cup of the bean mixture, 2 tablespoons rice, 2-3 tablespoons cheese. Wrap burritos by folding over the edges.

3.      Heat a large skillet or pan, add 1 teaspoon oil, place the burritos on the skillet for 1-2 minutes on each side until they are golden and crispy.

4.      Serve with sour cream or salsa.

Creamy Chicken Taquitos - Our Best Bites

Ingredients

1. 1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
2. 1/4 cup green salsa
3. 1 tablespoon fresh lime juice
4. 1/2 teaspoon cumin
5. 1 teaspoon chili powder
6. 1/2 teaspoon onion powder
7. 1/4 teaspoon granulated garlic, or garlic powder
8. 3 Tablespoon chopped cilantro
9. 2 Tablespoon sliced green onions
10. 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
11. 1 C grated pepperjack or plain jack cheese
12. small flour or corn tortillas
13. kosher salt
14. cooking spray or olive oil

For the filling

1. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.
2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
3. Stir to combine and then add cilantro and green onions.
4. Add chicken and cheese and combine well.
5. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

For the taquitos

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.
3. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

For the freezer instructions

1. Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Changes I made to the recipe

-used corn tortillas

-didn't use bouillon cubes in crockpot

-didn't use kosher salt

-used crushed garlic instead of granulated garlic (just because i had it)

-the spices tasted super strong to me so I ended up tripling the recipe without the spices and added probably 3 cups sour cream...made about 40 taquitos...(i wouldn't make this much next time)

-only put in oven for about 10-12 minutes and they were crispy enough for me

Ourbestbites.com is my favorite website ever...I make lots of stuff from there....

Here is the link:

https://sites.google.com/a/ourbestbites.com/our-best-bites-recipes/baked-creamy-chicken-taquitos (the printable version)

http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/ (the website version all with pictures!!!---gotta love the picture tutorials!) 

Three hints:

* I use FLOUR tortillas (the little ones) not Corn because the corn are so hard to work with and break!

* Kosher salt is found by the regular salt at the store.

* I cook my chicken with chicken bouillon cubes in the crockpot on high for 4 hours.  It comes out SOOO easy to shred and ready for the recipe.

BEST CHICKEN EVER

Provençal Herb Marinade

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 large garlic clove, roughly chopped
• 1 teaspoon Dijon or stone-ground mustard
• 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 1/2 teaspoon fresh thyme leaves or 1 pinch dried thyme

Cook chicken in crockpot

Use extra cooked marinade to pour over Idahoan Baby Reds (Instant Potatoes)

Serve with salad