Fresh from the blackberry patch and into the oven – these Blackberry Muffins are moist, and delicious.
This is a simple recipe that requires very little prep, and cooking time. Serve them warm topped with butter and they turn into a special breakfast treat!
If your looking for a quick and simple recipe that your kids will love give these Bacon Cheeseburger Roll-Ups a try.
This is pretty much a basic recipe that has room for some additional ingredients like mushrooms, and green peppers, but I prepared this recipe as written, and it was really good.
If your looking for a quick and simple recipe that your kids will love give these Bacon Cheeseburger Roll-Ups a try.
This is pretty much a basic recipe that has room for some additional ingredients like mushrooms, and green peppers, but I prepared this recipe as written, and it was really good.
Instructions
Cook bacon and onion in a large skillet over medium high heat until bacon starts to brown. Add the burger to the skillet, breaking it up, and cook until burger is no longer pink inside; drain any excess fat. Mix in the cheese and continue cooking, stirring constantly until cheese is melted. Set aside to cool for 10 minutes.
Preheat oven to 400 F.
Lightly spray a baking dish with cooking spray (I used a 16x12x1 jelly roll pan for this, but any large flat baking pan will work). Roll the pizza dough into a 15x8 inch rectangle and spread the burger mixture over the top to about 1 inch from the sides. Roll the pizza dough up starting from a long side, arranging and finishing so the seem side is down.
Bake for 20 to 25 minutes or until nicely browned.
Oven baked meatballs, marinara sauce, and provolone cheese, create these delicious Italian Meatball subs.
This is a great game day recipe, or a simple recipe for lunch or supper. The original recipe calls for Italian sub rolls, but if you don’t have them available hoagie buns work out just fine. This recipe makes 4, if you need more double the recipe.
Lightly spray a rimmed baking sheet with cooking spray.
Lightly beat the eggs in the bottom of a large bowl. Place the burger on top of the eggs and then add the bread crumbs, salt, pepper, and garlic powder; using your hands mix until thoroughly combined.
Divide meat mixture into 12 - 2 inch meatballs and place on baking sheet. Bake for 15 minutes or until an instant read thermometer reads an internal temperature of 160F, and meatballs are browned. Remove meatballs to a plate and discard any accumulated fat. Line now empty baking sheet with parchment paper, slice buns, and place 3 meatballs on each bun. Pour ⅓ cup marinara sauce over the meatballs on each bun and top with a slice of cheese. Return to the oven and cook until heated through and cheese is melted – serve hot.
This Chocolate Zucchini Bread Recipe is a chocolate lovers dream. Cocoa and chocolate chips go into this recipe to create a rich chocolate flavor, and the zucchini turns into a nice and moist delicious treat.
If you looking for a great end of the summer recipe give this Chocolate Zucchini Bread Recipe a try; its delicious.
½ cup butter (melted plus extra for coating baking dish)
½ cup cocoa powder (plus extra for dusting baking dish)
1¼ cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon kosher salt
1 cup sugar
1 egg plus 1 egg yolk
1 teaspoon vanilla extract
2 cups grated zucchini
⅔ cups chocolate chips
Instructions
Preheat oven to 350F.
Lightly coat a loaf pan with butter and dust it with cocoa power. (I used a butter flavored cooking spray for this)
In a large bowl mix together the flour, cocoa powder, baking soda, cinnamon, and salt.
In another large bowl whisk the eggs, and mix in the sugar until smooth. Add the melted butter and vanilla extract and mix until smooth. Mix in the zucchini and then gradually add in the flour mixture – mixing until just moist and then fold in the chocolate chips. Pour batter into loaf pan and bake for 50 minutes or until a knife inserted comes out with just a few crumbs left on it.
Let the bread cool slightly and then transfer to a cooling rack.
Sticky chicken in less than an hour. This recipe has a delicious combination of flavors, doesn’t require that many ingredients, and is simple to put together.
Preheat oven to 425F with rack in middle to upper position.
Spray a large oven proof skillet lightly with cooking spray. Pepper the chicken on both sides and position chicken skin side down in the skillet. (you can make up to 8 with this recipe – I was feeding 2 so I cut the chicken down to 4, but used the same amount of ingredients for the sauce.
In a medium size bowl mix together the vinegar, honey, soy sauce, ketchup, garlic powder, and red pepper flakes. Pour the mixture over the chicken in the skillet.
Bake chicken for 20 minutes, flip chicken skin side up, and continue baking until chicken browns on top (about 20 more minutes - internal temperature should be about 195 to 200F with instant read thermometer); transfer chicken to a serving platter.
Let the sauce in the skillet settle a little bit and spoon any excess fat off the top, or pour into a fat separator to separate the fat. In a small glass mix the cornstarch into the water until dissolved, place the skillet over a burner on medium high heat, bring mixture to a boil, and stir in the cornstarch mixture, cooking and stirring until thickened. Return chicken to the skillet, and roll the chicken in the sauce; garnish with the toasted sesame seeds.
Drop biscuits are so easy to make – and if you have the right recipe they are delicious. These Buttermilk Cornmeal drop biscuits require very little prep time, and bake quickly, so you can have them to serve with your dinner in 15 minutes or less.
1 cup buttermilk (chilled-i placed this in the freeze for a few minutes to get it good and cold)
8 tablespoons unsalted butter (melted and cooled)
Instructions
Preheat oven to 450F.
In a large bowl whisk together the flour, cornmeal, sugar (I used Splenda in place of the sugar), baking powder, baking soda, and salt.
In another bowl mix together the buttermilk and butter until clumps form. Mix the buttermilk mixture into the dry ingredients until just moist.
Line a baking sheet with parchment paper and scoop dough ¼ cup at a time onto the paper about 1 ½ inches apart. Place on center rack of oven and bake for 12 to 15 minutes or until biscuits are golden brown.
Place biscuits on a cooling rack for several minutes and serve warm.
This Slow Cooker Rabbit Stew recipe is great for wild or domestic rabbit meat. This rabbit stew is cooked in a slow cooker so the meat is guaranteed to turn out tender.
I boned out the rabbit, and cut the meat into cubes, but you can you use whole rabbit pieces if you would like to shorten the prep time, but it was nice not having to deal with the bones after it was cooked.
If you have wild or domestic rabbit meat on hand give this one a try; it’s delicious.
I served the rabbit stew with homemade buttermilk biscuits – recipe here.
1 rabbit cut into serving size pieces-or cut into stew meat
½ teaspoon pepper
1 can diced tomatoes (15 ounces)
¾ cup red wine
1 cup chicken broth
8 ounces fresh mushrooms (sliced)
7 slices bacon (cut into half inch pieces)
2 medium carrots (sliced crosswise)
2 stalks celery (sliced crosswise)
3 medium potatoes (peeled and cut into bite size cubes)
1 large onion chopped or 2 medium
1 bay leaf
1 teaspoon oregano
¼ cup all-purpose flour
½ cup water
Instructions
Place rabbit meat in the bottom of the slow cooker and season with the pepper. If you are using boneless rabbit pieces you can mix the rest of the ingredients except for the flour right in the slow cooker. If you are using cut up rabbit (legs, back and ect.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.
Cook on low for 6-8 hours or until meat is fork tender.
minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Stir the flour mixture into the stew and continues cooking for 30 minutes or until thickened.
This Chocolate Sheet Cake Recipe is quick and simple to put together and is super-rich in chocolate.
With several birthdays taking place within a month I needed a cake recipe that wouldn’t take up a lot of my time. My thinking was “well were all adults so a basic sheet cake should at least do the trick.” This sheet cake turned out to be a pleasant surprise, served with a couple scoops of ice cream, it was delicious.
If you’re in the mood for cake give this Simple Chocolate Sheet Cake Recipe a try; it’s quick and simple to put together, and your family will love it.
8 ounces semisweet chocolate (shaved-I used mini chocolate chips for this)
12 tablespoons unsalted butter
4 large eggs
1 ½ cups sugar
I teaspoon vanilla extract
Frosting of your choice (optional)
Instructions
Preheat oven to 325F.
Shift the cocoa, flour, baking soda, and salt into a large bowl; whisk to combine.
Place the chocolate and butter into a microwave safe bowl, cover with plastic wrap, and microwave for 2 minutes at 50% power. Stir the chocolate butter mixture with a spoon until chocolate is melted and mixture is smooth.
In a large size bowl whisk together the eggs and sugar. Add the butter milk and mix until smooth.
Mix in the chocolate mixture until well combined and then add the dry ingredients; mix until batter is smooth and glossy.
Pour the batter into a 13 x 9 baking pan lightly sprayed with cooking spray.
Bake for 40 minutes and a tooth pick inserted in the center comes out clean.
Cool on wire rack for at least 1 hour before frosting.
This Slow Cooker Pork and Beans with Kielbasa recipe makes a hearty and delicious super. There is a lot of cooking time involved. If there are things you need to get done during the day this recipe is a perfect fit. To finish it off all you need to do is mix in the parsley.
Be sure to keep in mind the beans need to be soaked overnight.
8 ounces kielbasa sausage (sliced into ½ inch pieces)
1 ½ cups low sodium chicken broth
1 bay leaf
1 ½ pounds country style bone-in ribs
salt and pepper
2 tablespoons fresh parsley (chopped)
Instructions
Soak beans over night in cold water.
Rinse beans and place in the bottom of the slow cooker.
In a large skillet over medium high heat using the oil cook the onion, garlic, thyme, and tomato paste until onion is soft and starts to brown. Mix in the wine and scrap any droppings from the bottom of the pan; add the onion mixture to the slow cooker.
Mix in the diced tomatoes, chicken broth, Kielbasa, and add the bay leaf. Salt and pepper the pork ribs and work them into the sauce in the slow cooker.
Cook on low for 9 to 11 hours or on high for 6 to 7 hours.
Off heat and let liquid settle for about 5 minutes. Gently turn the slow cooker to its side to bring liquid to the surface and spoon off any excess fat.
At this time I removed the ribs and took out the bones. While the ribs are getting cool enough to handle mix in the parsley. Return the now boneless ribs to the slow cooker and serve hot.
If you are looking for a simple and delicious one dish meal this Slow-Cooker Cheesy Chicken Enchilada Chili recipe is it. It takes almost no time to put together and frees up 8 hours of your time while it cooks.
This Cheesy Chicken Enchilada Chili would also make a great game day recipe to serve you guest. It’s not only a great tasting chili, but makes for a delicious dip.
1 package (20 oz) boneless skinless chicken thighs (trimmed of excess fat and cut into 1-inch pieces)
1 can whole kernel corn (15.5 ounces drained)
1 can black beans 15 ounces drained and rinsed
1 can mild enchilada sauce (10 ounces)
1 package taco seasoning mix
2 cups shredded Colby-Monterrey Jack cheese blend
Chopped green onions and sour cream
4 cups tortilla chips
Instructions
Lightly spray slow cooker with cooking spray. Place the corn, black beans, and enchilada sauce in the slow cooker and then mix in the taco seasoning; and then add the chicken.
Cook on low for 7 – 8 hours.
Stir in one cup of the shredded cheese stirring until melted.
Top with the green onions and the remaining cheese and serve with dobs of sour cream. (instead of topping with the remaining cheese I served the dishes individually with the remaining cheese
and green onion with the tortilla chips on the side.
These Homemade Pumpkin and Peanut Butter Dog Treats are simple to put together, only require a few ingredients, and have a combination of flavors your dog will love. This is a health alternative to many of the dog treats you buy in the store.
If you done believe me, just ask Hunter, our 8 month old English Setter.
Homemade Pumpkin and Peanut Butter Dog Treats Recipe
3 cups whole wheat flour (plus ¼ extra on standby if needed)
Instructions
Preheat oven to 350F.
Line a large baking sheet with parchment paper. (I used a 16x12 baking sheet - a little bigger would be better)
Place the eggs, peanut butter, and pumpkin in a stand mixer bowl fitted with the paddle attachment. Mix on high speed until well combined (about 2-3 minutes). Reduce mixer speed to low and add the flour a ¼ cup at a time until dough is no longer sticky-add more flour if needed. Dough will separate from the sides of the bowl when ready.
Place dough on a lightly floured surface and need by hand until dough comes together (my dough was still a little sticky so I added a little more flour at this time).
Using a rolling pin roll dough out to a ¼ inch thickness and cut using a cookie cutter into the shapes you want; place on baking sheet.
Bake for 25 minutes or until edges start to brown. (baking time will vary depending on size and thickness)
24 ounces of traditional pasta sauce (your favorite brand)
1 package of fresh mushrooms (8 ounces sliced or you can use canned)
1 can sliced black olives
¼ teaspoon red pepper flakes or to taste
8 ounces mozzarella cheese (cut into ½ inch cubes)
4 ounces shredded Colby & Monterey Jack cheese
¼ cup grated Parmesan cheese
Instructions
preheat oven to 400F.
Cook pasta according to package directions for firm; drain.
While pasta is cooking in a large skillet over medium high heat cook the burger, onion, and mushrooms until burger is no longer pink inside, onion is softened, and mushrooms are tender; drain any excess fat if needed.
Mix the pasta sauce into the burger mixture, bring to a boil, and season with the red pepper flakes. Add ½ of the mozzarella cubes and stir until cheese is melted. Mix the sauce into the pasta until thoroughly combined.
Spoon the mixture into a 2.75 quart casserole dish lightly sprayed with cooking spray and distribute the remaining mozzarella cheese cubes over the top. Top with the black olives, Colby & Monterey Jack , and Parmesan cheese.
Bake for 20 minutes or until cheese is melted and mixture is hot and bubbly – Serve hot.
Turn your extra apples into a bite size delicious treat. This Bite Size Apple Fritters Recipe is simple, and quick to prepare, and are, “I bet you can’t eat just one” delicious.
I made my wife hide these because I was on my way to devouring them all.
Give this one a try, it’s well worth the time. Enjoy
Preheat deep fryer to 360F. (If you don’t have a deep fryer use a Dutch oven or heavy duty pot)
In a large bowl whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
In another bowl whisk the egg and then mix in the milk, butter, and vanilla; and then fold in the apples.
Spoon the batter into the oil about 1 tablespoon at a time (cook in batches to keep them from sticking together, and lowering the oil temperature too much); deep fry to a deep golden brown.
Place fritters on a platter covered with paper toweling to absorb any excess oil. Sprinkle with the powder sugar – cool and serve.
Brown sugar and butter blazed over winter squash – absolutely delicious.
Every year I look forward to the winter squash varieties with my favorite being the butternut because of its smooth texture. However this recipe will work just as well for almost any winter squash.
1 medium butternut squash or buttercup squash (about 2½ pounds)
2 ½ tablespoons butter (melted)
3 tablespoons dark brown sugar
Instructions
Lightly spray a cooking sheet with cooking spray. Place oven rack at upper middle position, place empty baking sheet in the oven, and preheat oven to 400F.
Cut squash in half length wise and remove the seeds. Place squash on baking sheet and bake for 40 to 50 minutes or until flesh is tender. ( a fork inserted in the skin should go easily in)
In a small sauce pan melt the butter and mix in the brown sugar.
Flip squash to cut side up and using a pastry brush generously coat with the brown sugar butter mixture.
Switch the oven to broil, and broil until squash starts to brown and a glaze is formed.
Preheat oven to 325F. And line a baking sheet with parchment paper. (or lightly spray with cooking spray)
Place the chicken broth and margarine in a small sauce pan and bring the mixture to a boil. . Place the rolled oats in a large bowl and mix in the chicken broth and margarine; set aside and let rest for 10 minutes.
In another bowl whisk together the cornmeal and sugar, and mix it into the rolled oats mixture. Add the egg and milk and mix until smooth, and then fold in the cheese.
Add in the flour ¼ cup at a time, mix, and knead until dough is formed and not too sticky to handle. (use extra flour if needed)
Place the dough on a lightly floured surface and roll out to ½ inch thick, cut into desired shapes, and place 1 inch apart on the baking sheet.
This chicken pot pie recipe is simple, quick and a great way to warm up a cool winter night. This recipe uses precooked deli chicken so you can put it together in less than a half an hour.
So if you’re looking for a simple, quick and good recipe for after school, or work, pick up a Deli Chicken and give this one a try; it’s really good.
1 package refrigerator biscuits (I used Pillsbury Grand’s for this recipe)
Salt
4 tablespoons butter
1 medium onion (finely chopped)
1 rib celery (sliced thin)
¼ cup all-purpose flour
⅛ teaspoon cayenne pepper
2 ¾ cups chicken broth
½ cup heavy cream
¼ teaspoon thyme
1 package frozen peas and carrots (10-ounces thawed and precooked to desired doneness)
1 rotisserie chicken (skin removed and meat shredded into large bite-sized pieces)
4 teaspoons lemon juice
Black pepper
Instructions
Lightly salt biscuits and bake according to package directions.
While biscuits are baking in a large skillet using the butter over medium heat cook the onion and celery until tender. Whisk in the flour and cayenne pepper stirring constantly until flour starts to brown. Gradually mix in the chicken broth, cream, and thyme; continue cooking until mixture thickens.
Mix in the lemon juice, vegetables, and chicken and cook until heated through - salt and pepper to taste.
A combination of cheeses with sour cream give this casserole a unique combination of flavors. This is a simple and quick recipe so you can have supper on the table in less than an hour – making this a great recipe for after work, or school.
3 ounces cream cheese (cut into cubes and softened)
1 teaspoon sugar
1 teaspoon garlic salt
12 ounces wide egg noodles
1 cup shredded cheddar cheese
Instructions
cook past according to package directions; drain
while pasta is cooking in a large skillet over medium high heat cook burger and onion until burger is no longer pink inside; drain if necessary. Off heat and mix in the tomato sauce, sour cream, cream cheese, sugar, and garlic salt. Mix until thoroughly combined.
Lightly spray a 13 x 9 casserole dish with cooking spray and spread half of the noodles over the bottom, and then layer half of the meat mixture over the noodles; repeat the process to finish.
Cover with aluminum foil and bake for 30 minutes or until heated through. Remove the foil and sprinkle the cheddar cheese over the top, return casserole to oven uncovered and continue baking until cheese is melted.
For a quick baked beans recipe these Maple Baked Beans are really good. They don’t require many ingredients and don’t have to soak overnight, or spend hours in the oven or slow cooker.
I needed a quick baked beans recipe to go with a fish fry, and this recipe turned out to be a perfect match.
The next time you need a good side dish give this Quick Maple Baked Beans Recipe a try.
1 medium onion (cut in half and sliced – separated into ½ rings) Use your own judgment on this. Use an amount of onion you are comfortable with; to taste.
Instructions
Preheat oven to 350F. Spray an 8 x 8 casserole dish lightly with cooking spray.
In a large bowl mix together the pork and beans, syrup, ketchup, and mustard; pour mixture into casserole dish.
Sprinkle bacon bits over the top, and then top with the onion rings.
Your dog will love these homemade bacon dog treats. This is a simple recipe that doesn’t require a lot of ingredients, is quick to put together, and doesn’t require a lot of baking time.
Just ask my dog hunter who thought he could get to them before they made it to the cookie jar.
Cook bacon until crisp, crumble, and reserve the bacon fat.
Using an electric mixed fitted with paddle attachment mix together the eggs, pumpkin, and bacon fat until well combined. On low speed mix in the oats a little at a time until well combined. Gradually add 2 ½ cups flour and continue mixing until just incorporated. Add additional flour a little at a time until dough is no longer sticky; add the bacon and continue mixing until bacon is folded in.
Place dough on a lightly floured surface and need by hand to form a ball of dough; roll out to about ¼ thickness, and cut dog treats with a cookie cutter.
Place on a baking sheet lined with parchment paper and bake for 20 – 25 minutes or until edges start to brown.
Let cool and store in zip lock bag; use as needed.
I don't know if its necessary but I refrigerate these.
This Slow Cooker Honey-Garlic Chicken Thighs Recipe is very simple, but big on flavor. Get this into the slow cooker early in the day and all you have to do is cook the rice at supper time. There is plenty of sauce so there is room to add additional chicken thighs if needed.
This is a great recipe if you want to free up some time to do a little Christmas shopping while supper is cooking. Enjoy
