Cut Clutter in the Kitchen

Want to start the New Year off right? Hop on over to OrganizedHome.com and start decluttering your kitchen!!!  Cut Clutter in the Kitchen

Slow Cooker Pot Roast

This pot roast is so easy and delicious... it even makes its own gravy!!! Perfect for the days you are on the go. This recipe is designed for those who just don't have time to cook all day, but tastes like you did!!!


Ingredients:

• 2 cans (10.75ounces each) condensed cream of mushroom soup
• 1 package (1 ounce) dry onion soup mix
• 1 1/4 cups beef broth
• 5-6 lb. pot roast
• 2 Tablespoons corn starch, optional
• 
  

Directions:

1. In the slow cooker, mix cream of mushroom soup, onion soup mix and beef broth. 
2. Place pot roast in the slow cooker and coat with soup mixture.
3. Cook on High setting 3 to 4 hours, OR Low setting 8 to 9 hours.
4. 15 minutes before pot roast is done add corn starch to thicken gravy, optional.
5. Serve and Enjoy!!!

15 Recipes for Using Up Leftover Ingredients from the Holidays

15 Recipes for Using Up Leftover Ingredients from the Holidays
http://www.bonappetit.com/recipes/holidays-recipes/slideshow/cook-holiday-leftovers

Peppermint Bark Cheesecake | Beantown Baker

Hop on over to Beantown Baker and get this amazing recipe! View recipe -> Peppermint Bark Cheesecake | Beantown Baker

Dessert Now, Dinner Later!: Buckeye Brownies

Dessert Now, Dinner Later!: Buckeye Brownies: Last year around Christmastime I made some buckeyes , which to me, is traditional Christmas candy.  There is just something about...

Candy Cane Crinkles

Ingredients: Makes 2 dozen

• 3 candy canes, crushed
• 1/2 cup butter flavored shortening, (I used Butter Crisco)
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 cups cake flour
• 1/2 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees. Grease baking sheet with non-stick cooking spray or line with parchment paper.
2. Place candy canes into a plastic storage bag and crush using a rolling pin. Set aside.
3. In a large mixing bowl, cream butter flavored shortening and sugar together until light and fluffy. Whip in vanilla extract and egg. Scrape sides down and mix again. 
4. In a small bowl combine salt, baking powder and cake flour. Pour into mixer and slowly mix until just combined. Scrape sides of bowl and briefly mix again. 
5. Stir in crushed candy canes. 
6. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
7. Bake for 9-11 minutes or until bottoms are barely light brown. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
8. Serve and Enjoy!!!

Huge List of Books for Composer Studies!

Over 75 books organized by time period and composer...  Hop on over to the Vicki-Arnold  blog to grab your free and frugal resource book list to teach composer studies!!!

Free Writing Workshop Resource Pack (30-pages)

Find this Free Writing Workshop Resource Pack (30-pages) at the Homeschool Den! 

You will get 30 pages of Free writing printables in this pack!

Chocolate Covered Coconut Balls

Ingredients:

• 1 cup toasted chopped pecans
• 1 cup sweetened condensed milk
• 3/4 teaspoons almond extract
• 3/4 teaspoons coconut extract
• 8 ounces sweetened shredded coconut
• 12 oz. chocolate flavored almond bark, melted
• 1 tablespoon shortening

Directions:

1. In a bowl mix together the pecans, condensed milk, almond & coconut extract and shredded coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest in the refrigerator for 1-2 hours.
2. After the balls have set up, melt the chocolate and shortening until smooth. Using a toothpick, dip the coconut balls into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.
3. Serve and Enjoy!!!

Over 100 Christmas Cookies To Serve This Holiday!

Over 100 Christmas Cookies to serve this holiday!

Mini Eggnog Doughnut Muffins | Two Peas & Their Pod

Mini Eggnog Doughnut Muffins | Doughnut Muffin Recipe | Two Peas & Their Pod

Ore-Ida - Recipes - Taco Taters

Ore-Ida - Recipes - Taco Taters

InspiringNHKids: Unit Study on Nelson Mandela

InspiringNHKids: Unit Study on Nelson Mandela: With the passing of such a great man, I wanted to share with you this great unit study on Nelson Mandela,  Political Power: Nelson Mandel...

Bon Appetit's 5 Favorite New Cookbooks of the Fall That Make Great Gifts

http://www.bonappetit.com/entertaining-style/gift-guides/slideshow/new-cookbook-gift-guide

Recipes, Menus, and Stories for Snowy Days

http://www.bonappetit.com/recipes/holidays-recipes/slideshow/snowy-day-recipes

Pumpkin Spice Muffins (only 3 ingredients)

These Pumpkin Spice Muffins are not only quick and easy, they are delicious and moist too! Perfect for a quick breakfast, snack or with a cup of coffee on a cool morning.

Ingredients: Makes 12 muffins

• 1 15oz can pumpkin puree (I used Libby's Brand)
• 1/2 cup water
• 1 box spice cake mix (I used Duncan Hines Brand)

Directions:

1. Preheat oven to 350 degrees. 
2. Spray muffin tin with non-stick cooking spray. 
3. In a medium mixing bowl combine pumpkin, water and cake mix.
4. Fill each muffin tin with batter. 
5. Bake for 25 minutes. 

Note: You can use mini muffin tins to make 24 muffins!

Caramel & Coconut Milk Shakes Recipe COFFEE-MATE®

Caramel & Coconut Milk Shakes Recipe COFFEE-MATE®: Coffee creamer flavored like Girl Scouts® Samoas/Caramel deLites cookies makes this milk shake taste divine! Chocolate, caramel and coconut combine in a delicious cookie-tasting ice cream treat.

Crispy Prosciutto Garlic Potato Soup #SundaySupper #GGHoliday2013

Crispy Prosciutto Garlic Potato Soup #SundaySupper #GGHoliday2013

Easy Pretzel Turtle Candies

If you haven't tried a pretzel turtle yet, you don't know what you are missing! These are absolutely the easiest treat you will ever make... just my opinion! They can be made in less than 10 minutes and only using 3 ingredients... what's not to love!!! These are a great treat to bring to a get together, to give away or just to satisfy or own sweet tooth! Either way they will be gone in know time at all... Enjoy!!!

Ingredients: Makes 20 candies

• 20 small mini pretzels
• 20 chocolate covered caramel candies (I use Rolo's)
• 20 pecan halves

 Directions:

1. Preheat oven to 300 degrees F.
2. On a parchment lined cookie sheet arrange pretzels in a single layer. Unwrap the chocolate covered caramel candies and place one on each pretzel.
3. Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.

NOTE: You can substitute hershey kisses for the chocolate covered caramel candies.

              You can also substitute M&Ms for the pecan halves.

Pizza del Papa (Butternut Squash and Smoked Mozzarella Pizza) | SAVEUR

Pizza del Papa (Butternut Squash and Smoked Mozzarella Pizza) | SAVEUR

25 Days of Cookies for Your Holiday Baking: Day 6, Gingerbread Angels - Bon Appétit

25 Days of Cookies for Your Holiday Baking: Day 6, Gingerbread Angels - Bon Appétit

Oreo Mint Truffles

These Oreo Mint Truffles are so easy to make and soooo easy to eat!!!  It's like eating a Thin Mint in truffle form... what's there not to love!!!  Just 5 ingredients too!!!


Ingredients: Makes about 40 truffles

• 1 lb Oreo cookies 
• 8 ounces cream cheese, room temperature
• 1 teaspoon mint extract
• 1 lb milk chocolate (I used Ghirardelli Brand)
• 1/2 lb white chocolate (I used Ghirardelli Brand)

Directions:

1. Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and mint extract until thoroughly mixed.
2. Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes.
3. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off then place on wax-paper-lined cookie sheet. 
4. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
5. Store in airtight container, in refrigerator.
6. Serve  & Enjoy!!!

*NOTE: You can also dip balls in white chocolate then drizzle milk chocolate on.... 

Peppermint Chocolate Holiday Bark

Peppermint Bark is a Christmas Classic! I don't know about you, but I can't resist creamy chocolate layers with crisp, crunchy peppermint bites! This Peppermint Chocolate Holiday Bark is not only delicious, but it also makes the perfect Holiday gift!

Ingredients: Makes about 3 1/2 pounds

• 2 (12oz) package milk chocolate chips, (Iused Ghirardelli Brand)
• 2 (120z) package white chocolate chips, (Iused Ghirardelli Brand)
• 2 teaspoon peppermint extract
• 10 peppermint candy canes, unwrapped, crushed

Directions:

Line a 12 x 18 inch jelly roll pan with aluminum foil.

Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will burn. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.

Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces.

Serve & Enjoy!!!

Baked Buffalo Chicken Egg Rolls

Ahhh egg rolls!  I love egg rolls... a lot!!! So with that said, my husband and I wanted to see how many egg roll recipes we can create, and also try to make a little healthier.  This Baked Buffalo Chicken Egg Roll was the clear winner with my family!  It not only tastes great, it's baked instead of fried, which is a plus in my eyes.  We used Ranch Dressing for the dipping sauce, but feel free to use your favorite dipping sauce.  Enjoy!!!

Ingredients:

• 2 Chicken Breasts, cooked, shredded
• 1 Stalk Celery, thinly sliced
• 1/2 cup Buffalo Sauce
• 1/2 cup Blue Cheese, crumbled
• 12 Egg Roll Wrappers
• Favorite Dipping Sauce, (I use Ranch Dressing)

Directions:

1. In a medium mixing bowl combine shredded chicken and buffalo sauce, mix together. 
2. Lay egg roll wrappers out and put a heaping mound of the chicken mix in the middle of the egg roll wrapper.
3. Add celery slices over the top of the chicken, sprinkle with blue cheese crumbles.  
4. Starting on 1 corner of the egg roll wrappers, bring corner over the top of the mixture, then fold in both sides and roll towards the final point. (Make sure the point is moistened with water so it will seal the wrapper.)  Repeat until there is no more filling. 
5. Place a grill rack on a sheet pan and spray rack with a non-stick spray.  Place each egg roll seam side down on the rack spaced 1/4 inches apart. 
6. Bake in a preheated oven at 375 degrees until wrap is crisp and golden. 
7. Serve with your favorite dipping sauce.  Enjoy!!!

Perfect Chicken Pad Thai

What is Pad Thai?  Pad Thai is a stir fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand.  A dish of stir-fried rice noodles is thought to have been introduced to the ancient Thai capital city of Ayuthaya by Viet traders, and was subsequently altered to reflect the Thai flavor profile. Pad Thai is listed at number 5 on World's 50 most delicious foods readers' poll compiled by CNN Go in 2011.

The Chicken Pad Thai recipe I'm sharing today is a simple, faster and easier version with the same great taste that will leave you craving for more!

Ingredients:

• 16 oz. Thai rice noodles
• 3 cups cups chicken breast, cubed
• Marinade for Chicken: 2 tsp. cornstarch dissolved in 1/3 cup soy sauce
• 6 cloves garlic, minced
• 2-3 fresh red chilies, minced
• 5 cups fresh bean sprouts
• 5 green onions, sliced
• 1 cup fresh coriander
• 2/3 cup peanuts, roughly chopped
• 1/2 cup chicken stock
• vegetable oil for stir-frying, and wedges of lime
• PAD THAI SAUCE:
• 3 Tablespoons tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
• 1/2 cup fish sauce + more to taste
• 2 Tablespoons chili sauce, or more to taste
• 2/3 cup brown sugar
• 1/2 teaspoon ground white pepper

Directions:

1. Bring a large pot of water to a boil and drop in your rice noodles. Turn heat to low and keep an eye on them: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but still firm and a little "crunchy". Drain and rinse with cold water to prevent sticking. Set aside.
2. Pad Thai Sauce: Combine the sauce ingredients together in a small bowl. Stir well to dissolve tamarind and brown sugar, and set aside.  
3. Place chicken cubes in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili.  Stir-fry until fragrant (30 seconds). Add marinated chicken. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely (5-7 minutes, until cooked is cooked).
5. Add the noodles, and pour the Pad Thai sauce over in them. Using two utensils, use a gentle "lift and turn" method to fry noodles (like tossing a salad). Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom of the pan.
6. Add the bean sprouts and and continue frying 1 more minute, or until noodles are cooked.  Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add 1 more Tbsp. fish sauce). Toss well to incorporate.
7. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and chopped nuts. Add fresh lime wedges to squeeze over each portion.
8. Enjoy!

Glazed Pumpkin Pie Scones

Scones!!! What are scones you may ask?! Scones are a small unsweetened or lightly sweetened biscuit like cake made of flour, fat and milk and sometimes having added fruit. You may love them or hate them.... I love them!!! Scones are very frugal to make, even the unexperienced baker can throw them together easily. These pumpkin spiced scones are light, flaky and loaded with great flavor... Autumn flavor!!! Perfect for mornings on the go or anytime you want to have a treat!

Ingredients:

Scones:

2 cups all-purpose flour

1/3 cup light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 tablespoon pumpkin pie spice

1/2 cup cold unsalted butter

1/2 cup pumpkin puree

1 tablespoon honey

3 tablespoons half and half

1 egg

2 teaspoons vanilla extract

Glaze:

1 cup powdered sugar
1 tablespoon pumpkin pie coffee creamer
1/2 teaspoon vanilla  extract


Directions:

1. Preheat oven to 400F.
2. In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon and pumpkin pie spice together.
3. Next, cut the cold butter into small cubes (it is very important that the butter is cold for this). Add butter to flour mixture then use two knives or a pastry cutter to “cut” the butter into the flour mixture – this should take about 5 minutes by hand. By the end, the mixture should look like coarse cornmeal or crumbs.
4. In another medium mixing bowl, whisk together the pumpkin puree, honey, half and half, vanilla extract and egg until blended.
5. Stir pumpkin mixture into flour/butter mixture with a spoon just until a soft dough forms.
6. Transfer the dough to a floured surface then knead it three to four times until it comes together.
7. Next either pat or use a rolling pin to roll the dough into a 10 inch by 7 inch rectangle. Use a knife to cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Then cut each rectangle into two triangles.
8. Transfer scones onto a lined (or can use nonstick cooking spray) baking sheet and bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
9.  Transfer to a wire rack to cool completely.
10. Prepare glaze: Combine the glaze ingredients in a mixing bowl and stir until smooth.
11. Once scones are completely cooled drizzle glaze over the tops of scones.
12. Enjoy!!!

*NOTE: Sometimes I will do 2 glazes... 1st glaze just the powdered sugar and vanilla then let set and layer the 2nd glaze with the powdered sugar, pumpkin pie coffee creamer and vanilla. 

*NOTE: If you don't have pumpkin pie coffee creamer you can use regular creamer and just add a dash or 2 of pumpkin pie spice...  

Gluten-Free Healthy Apple Crisp

Ahh... Apple Crisp! This is when you know the Fall season has arrived! 

For some reason, I'm not sure why, but during the Fall I make a lot of apple crisp dishes.  

Lately I have been making my apple crisp a little healthier because of my son's health issues. I'm glad to say my family has not complained, it still has the same great taste that you look for in a apple crisp.

As far as the type of apples go, I usually buy apples that are on sale, but feel free to use any of your favorite variety of apples and Enjoy!

Ingredients:

For the filling:

• 6 medium apples, peeled, cored, and diced
• 1 teaspoon cinnamon
• 2 tablespoons agave nectar (I use amber)
• 1 teaspoon lemon juice

For the topping:

• 1/2 cup almond flour
• 1/2 cup gluten-free whole oats
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup pecans, chopped
• 1/4 cup agave nectar (I use amber)
• 1/4 cup unsalted butter

Directions:

1. Preheat oven to 375 degrees F.
2. In a medium bowl mix all the ingredients for the filling. Stir together until apples are coated evenly.
3. In a separate bowl mix all the topping ingredients.
4. Using a fork or your fingers mix until the topping has a crumbly consistency.
5. Put the apples into a 9-inch pie dish or baking dish. Cover with the crumble topping.
6. Bake for 30 to 35 minutes, or until the top is golden brown. Remove from the oven and cool for 5 to 10 minutes.
7. Apple crisp is best served immediately while still warm.
8.  It can also be served at room temperature. Store, covered, in the refrigerator  for up to 4 days.

Crockpot Paleo Orange-Sesame Chicken

Due to some health issues my youngest son has been having, I have been trying out some Paleo recipes. This recipe I'm sharing with you today is a family favorite!

Cooking the paleo way can be tricky at first, I definitely have made quite a few mistakes, but with a lot of research I have finally gotten the hang of it! 

I hope you enjoy this recipe as much as my family does!


Ingredients:

2 pounds boneless/skinless chicken breast, cut into cubes
1/3 cup coconut aminos
1/3 cup raw honey
2 tablespoons juice from 1 orange
2 tablespoons tomato paste
1 tablespoon sesame oil
1 tablespoon garlic, minced
salt & pepper, to taste
sesame seeds, garnish

Directions:

1. Place chicken breast cubes in crock pot.
2. In a small mixing bowl combine coconut aminos, honey, orange juice, tomato paste, sesame oil, garlic, salt, and pepper.
3. Pour sauce over chicken and cook in crockpot on low for 3-4 hours.
4. Remove chicken from crockpot, set aside.
5. Remove sauce from crockpot and place in a saucepan over medium heat. Let simmer for 20 minutes until it has reduced by half and is thick and shiny.
6. Toss the cubed chicken in the thickened sauce and sprinkle with sesame seeds.

*NOTE:  You can substitute the coconut aminos with 1/3 cup coconut milk and 1 1/2 teaspoons red curry paste...  

Mom's Blueberry Crumb Bars

I don't know why, but I have been craving blueberries lately! So I decided to whip up a batch of my delicious blueberry crumb bars.  The bars are cheap and easy to make… and my family loves them!  I had the blueberries on hand, but you can easily swap them out for raspberries, cherries and even cranberries.  This recipe is very versatile... get creative with the fruit and mix it up.  You can even put nuts into the crumb topping! I hope you enjoy these as much as my family does!

Ingredients:  Makes 3 dozen bars

• 3 cups all-purpose flour
• 1-1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup cold unsalted butter
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 4 cups fresh or frozen blueberries

Directions:

• Preheat the oven to 375 degrees F. Grease a 9×13 inch pan.
• In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into the prepared pan.
• In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
• Bake in preheated oven for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.