Jalapeno Popper Chicken

Stephen said this was the best thing that I've ever cooked!  A real man pleaser

Jalapeno Popper Chicken




Jalapeno Popper Chicken




5 STARS

3 servings

3.3 net carbs per serving



3 chicken breasts

a sprinkle of cumin (I used about 1/2 tsp)

a sprinkle of chili powder (I used about 1/2 tsp)

a light sprinkle of salt

2 cloves garlic, minced

3 jalapenos, seeded and chopped (we are wimps so we just used 1 but I recommend 3)

4 oz full fat cream cheese

3/4 cup chicken broth

3 slices of bacon, chopped

1 TBSP chopped fresh cilantro (can use 1 tsp dried but I don't recommend)

3/4 cup shredded cheddar cheese





Pan fry the bacon until crisp. Remove the bacon with a slotted spoon but leave grease. Sprinkle cumin, chili and salt on each side of chicken breasts and pan fry in the bacon grease until cooked through, flipping half way. Remove chicken and keep warm. Throw chopped jalapeno and garlic in pan and cook for approximately 2 minutes over medium heat. Add chicken broth, scraping and deglazing the leftover yummies in the pan. Add cream cheese and stir in until melted. Add shredded cheddar and stir until melted. Add bacon crumbles and cilantro, stirring through for a minute or so. Spoon sauce over chicken

Pumpkin Poke Cake

I love pumpkin season!  Let the recipes begin!

Cake:

1 box yellow cake mix

1 small can of pumpkin puree

1 14 oz. can of sweetened condensed milk

Frosting:

1 8 oz. tub of cool whip

1/2 bag of Heath Toffee Bits

Caramel Sundae Sauce, for drizzling (I think I used a third of a small jar)

Instructions:

Combine the cake mix and pumpkin puree until well blended.  Pour the batter into a greased 9x13 baking dish.  Bake at 350 according to the directions on the cake mix box.  I baked mine for about 25 minutes.

Let the cake cool for about 10 minutes.  Then using a wooden spoon end, poke holes all over the top of the cake about an inch apart.  Pour the sweetened condensed milk over the cake, filling in the holes.  Refrigerate the cake for 30 minutes.  

Spread the cool whip over the top of the cake.  Drizzle the caramel over the top and sprinkle on the heath bits.  Refrigerate the cake for at least 3-4 hours, or overnight for best results.

German Pancakes

This yummy hot breakfast has lots of names.  German pancakes, hootenannys, or, as my husband grew up calling it, "stuff in the oven."  Whatever you want to call it, it is delicious.  It is one of our favorite sweet breakfasts.  And it's quick and easy.

Here it is all puffed up and ready to be taken out of the oven.  Mmmm.

Ingredients:

9 eggs

1 1/2 cup milk

1 1/2 cup flour

1 1/2 t. vanilla

1/2 t. salt

4 T. butter

Preheat the oven to 450 degrees.  Melt the butter and pour it into a 9x13 baking dish.  (I usually put it in the 9x13 in oven and let it melt while the oven heats.  Just keep an eye on it).  Mix together all the other ingredients until well blended.  Then pour the batter over the melted butter and bake for 20 minutes.  We serve ours with maple syrup.

Spinach Artichoke Pasta

I love when a new found recipe is delicious.  I found it on pinterest but the blog is found here.  The pin claimed that the pasta dish tasted like hot spinach artichoke dip, which I love.  I made it and we LOVE it.  We've already eaten it several times.  It's a quick weeknight meal and it's meatless.  

Creamy goodness.

Ingredients:

12 ounces of pasta

1 t. butter

2 cloves garlic, minced (I used three, we love garlic)

8 ounces reduced fat cream cheese

1/2 cup milk

1/2 cup reduced fat sour cream

1/2 a lemon, juiced

1/2 t. salt

1/4 t. red pepper flakes

14 ounce can artichoke hearts, packed in water, chopped

10 ounce box of chopped, frozen spinach, with excess water removed

1/2 cup parmesan cheese

Cook the pasta according to the package directions.

Meanwhile, in a large pan melt the butter over medium heat.  Add the garlic to the butter and cook until fragrant.  Then add in the cream cheese and stir it until it's completely melted.  Next, slowly stir in the milk.  Then add the sour cream, lemon juice, salt and red pepper flakes.  Add in the artichoke hearts, spinach and parmesan cheese.  Cook until everything is heated through, stirring occasionally.  

Drain the pasta and add it to the spinach and artichoke mix and mix well.  You can season with additional salt or lemon juice if you want, I didn't think it needed it.

Zucchini Cookies

Adapted fom the Taste of Home recipe for Frosted Zucchini Cookies


Zucchini Chocolate Chip Cookies

1/2 C. butter, softened
1 C. sugar
1 egg
2 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4-1/2 tsp. ground cloves, optional
1 C. shredded zucchini
1 C. raisins, chocolate chips, or nuts


Frosting: (optional)
1/4 C. butter, softened
3 oz. cream cheese, softened
1 tsp. vanilla
2 C. powdered sugar

In a large bowl cream the butter and sugar until light anf fluffy. Add in the egg. Combine the flour, baking soda, cinnamon, cloves, and salt. Add to the creamed mixture alternately with the shredded zucchini, beating well after each addition. Stir in raisins, or chocolate chips, or nuts. Cover and refrigerate for 2 hours, or overnight.

Drop by rounded Tbsp. onto lightly greased baking sheet or a silpat lined sheet. Bake at 375 for 12-15 minutes or until lightly browned. Move to wire rack to cool completely.

For frosting: Combine the butter and cream cheese and mix until fluffy. Add the vanilla and powdered sugar and beat until smooth. Frost cooled cookies.

Zucchini Casserole #2

Zucchini Casserole #2

2 1/2 lbs. zucchini, sliced, cooked for 3 minutes in salted water, reserve water
1 1/2 lbs ground beef, or ground sausage (we love it with sausage!)
1 lg. onion, chopped
1 green pepper, chopped
1 Tbsp. garlic salt
1 Tbsp. oregano
1 1/4 C. uncooked minute rice
1 can cream of chicken soup
1/2 C. milk 1/2 -3/4 C. zucchini liquid (reserved water)
1 C. cheddar cheese, shredded

Brown the beef or sausage, add the onion, green pepper, garlic salt and oregano. Cook for about 5 minutes, until vegetables are tender. Add rice and reserved zucchini liquid.

In another bowl combine the soup and milk together and mix well.

In a 9 x 13 dish layer the following: The hamburger/rice mixture, then arrange the zucchini slices on top of the hamburger. Then pour the soup/milk mixture evenly over the top of the zucchini. Top with the shredded cheese and then bake at 350 for 30 minutes.

Zucchini Casserole #1

I have zucchini coming out of my ears and so we are eating a lot of it at our house. Here are a few of our favorite recipes that include zucchini

Zucchini Casserole #1
6 C. zucchini, 5 C. shredded, 1 C. sliced
1 lb. Hamburger
1 box stove top stuffing mix
1/2 C. melted butter
1 can cream of celery soup
1 C. sour cream
1 C. grated cheese
1/2 large onion, chopped
1/2 - 1 C. carrots, shredded

In a sauce pan brown the hamburger; add the onion and cook until the onions are translucent. Add the shredded zucchin and carrots and cook for a few minutes.

In another bowl combine the stuffing mix, melted butter, sour cream, cream of celery soup, and shredded cheese. Add the hamburger/veggie mix and stir to combine. Pour into a greased casserole dish. 9 x 13.

With the remaining zucchin slices, saute in a litle bit of olive oil until slightly browned and tender. Arrange slices on top of casserole. Cover with foil and bake at 350 for 30-45 minutes, or until hot through and bubbly.