Easy Toffee Shortbread

Melt in your mouth shortbread cookie recipe, filled with toffee bits and so much more!  The recipe is called Easy Toffee Shortbread for a reason.  This is also the best shortbread cookie recipe out there. It is a very basic recipe, no need to refrigerate the dough prior to baking.  You can be creative with all of the goodies you can add to the dough and the toppings!  So many options, so little time!

Ingredients

1 3/4 cup flour
1 cup butter, softened (2 sticks)
2/3 cup powdered sugar
1/4 cup cornstarch
1 tsp vanilla
1/4 tsp salt

    Options to add to shortbread:
    3/4 cup toffee bits
    3/4 cup chocolate or butterscotch chips
    1/4-1/2 cup peppermints/crushed candy canes
    1/2-1/3 cup craisins or pistachios

Instructions

1. Preheat oven to 325.  Prepare a baking sheet with parchment paper or cooking spray.  
2. In a medium bowl combine the flour, cornstarch and salt, set aside.
3. Make sure the butter is room temperature & soft.  Grab a medium bowl and cream the butter, vanilla and powered sugar together until smooth and fluffy. Hand mixer on low speed is best.  
4. Gradually blend in the flour mixture and it will come together as a dough.  As it thickens grab a spoon to finish off.
5. Stir in Heath toffee bits or whatever option you have decided to use, if any.
6. Scoop the dough into 1/2 to 2 inch rounds & flatten cookies slightly or rollout dough until 1/2 inch thick and use cookie cutters to make desired cookie shapes.
7. Place cookies about 1 1/2 inches apart & bake for about 20-25 minutes until the edges are just starting to brown.
8. Allow cookies to cool for 5 minutes before removing them on to wire rack to cool.

Tupps Tidbits:  Bake for only 20 minutes and they were done completely.  It made 2 dozen.

We used the Heath Toffee bits the first time we made these and they turned out perfect!

Can't wait to try peppermints or craisins and add then to the "annual" Christmas cookie tray!

Not saying, but saying, Tupps loved having them with his morning coffee.  

DEFINATLEY A KEEPER in our house!

Sweet 'n' tangy Salad Dressing

There are endless rows of bottled dressings at the grocery store. Depending on the kind, they are usually high in fat, sugar or both -- and they all have too much sodium. You may think it’s wise to opt for the lower-calorie offerings but light and low-fat dressings often have even more sugar to make up for the lack of flavor. To ensure you're getting real ingredients, homemade is the way to go, but watch those portions! Keep serving sizes to a tablespoon.

2 Tbs. olive oil
2 Tbs. lemon juice
1 Tbs. white vinegar
1/4 cup condensed tomato soup, undiluted
2 Tbs. mayonnaise
2 Tbs. ketchup
2 Tbs. sugar (or Splenda)
2 Tbs. brown sugar (or  Splenda-brown sugar)
1/4 tsp. salt
1/4 tsp. ground mustard
1/4 tsp. paprika

Tupps Tidbits:  You can store most homemade dressings in the fridge for up to a week (not that a batch will last that long!).   You could heat up the remaining tomato soup with 3/4 cup milk for a simple no-fuss soup and salad lunch.

This zesty salad dressing was an easy fix and we would say the taste was a cross between Thousand Island & French dressing. We swapped out the sugar & brown sugar for Splenda sweetener. This recipe is a keeper in our house!

Pumpkin Gingerbread Mini Bundt Cakes with Brown Butter Glaze

Classic fall flavors are featured in this Pumpkin Gingerbread Cake. 

Serve it at your Thanksgiving Day dessert table this year--you'll have lots of thankful friends and family!

Ingredients - Cake
2 cups flour
1/2 Tbsp baking powder
1 tsp baking soda
1/2 Tbsp ginger
1 tsp cinnamon
1 cup canned pumpkin
1/2 cup brown sugar
1/2-1/3 cup molasses
4 Tbsp butter, softened
1 egg
1/2 cup boiling water

Ingredients - Glaze
4 Tbsp butter
3/4 cup  powdered sugar
1 1/2 Tbsp milk or more as needed
1/2 tsp vanilla

1. Preheat oven to 350°F. Mix together flour, baking powder, baking soda, ginger, and cinnamon in large bowl. Set aside.
2. Beat pumpkin, brown sugar, molasses and butter in the bowl of a stand mixer (or hand mixer) on medium speed until well mixed. Add egg; mixing well (it might look separated--that's okay!). Add flour mixture alternately with water, beginning and ending with the flour mixture. 
3. Pour batter into greased mini bundt pans about 3/4 full.
4. Bake 20-25 minutes or until toothpick inserted in middle comes out clean. 
5. Let cool for 10 minutes in pan before inverting onto a rack to cool completely.

        For the glaze:

• Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, stirring constantly about 3 to 5 minutes.
• Beat hot brown butter, powdered sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. 
• Drizzle glaze over cooled cakes.  Add sprinkle of cinnamon it you prefer.

Tupps Recipe Notes:  Make sure the cakes are completely cooled before drizzling the glaze.

Recipe can be made in a traditional bundt pan by doubling the ingredients & baking for 45-50 minutes.

What to do with 1/2 can or 1 cup of pumpkin?  There are lots of options! You can freeze it and use it later.  I love to add to pancakes or muffins or use as coffee creamer. Yum!  Enjoy fall.

This recipe is definitely a keeper at our house!

Chicken and Dumplings With Tortillas

Chicken and Dumplings is a fantastic way to enjoy the comfort food classic you love. This recipe is quick and easily. It made a creamy soup  on the table in no time thanks to time saving ingredients.

Ingredients

2 cups chicken broth
1 10oz can cream of chicken soup
1 10oz can cream of celery soup
2 cups frozen, sliced carrots
2 cups cooked chicken shredded or chopped
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 large flour tortillas
1 cup milk

Instructions

1. Place chicken broth into a large heavy bottom pot over medium heat. Whisk in cream of chicken soup and cream of celery soup. Allow to simmer for 10 minutes.
2. Stir in frozen carrots, cooked chicken, onion powder, garlic, salt, and pepper. Bring mixture to a gentle boil.
3. Cut tortillas into 1” squares, using a pizza cutter, then gently add the tortillas to the soup. Press them down to submerge, but do not stir vigorously as they will tear.
4. Once again bring to a gentle boil, then reduce heat, and allow to simmer for 15 minutes. Remove from the heat and gently stir in milk. Serve immediately.

Tupps Tidbits:  Leftovers can be stored in an airtight container in refrigerator for up to 5 days. 

Ok well , if you do not have the ingredients on hand for dumplings I guess tortillas do work. And, surprisingly the tasted pretty good.  As for the recipe, it is definitely NOT A KEEPER.  Basically it reminded me of  Progresso soup that comes in can, but at least we did learn a good alternative for dumplings.

Starbucks Pumpkin Bread

Pumpkin and spice makes everything nice! This is a Starbucks Pumpkin Bread copycat recipe that creates a moist and flavorful pumpkin loaf that can be made in one bowl. I have to admit, I have never had this at Starbucks, but it looks delicious. You can mix is up in less than 10 minutes. Equipment: Loaf Pan 

Ingredients
4 eggs
1 cup granulated sugar
1/4 cup brown sugar packed
1 tsp pure vanilla extract
3/4 cup canned pumpkin puree
3/4 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt

Instructions

1. Preheat oven to 350 Degrees F. Grease and prepare a 8.5" x 4.5" loaf pan.
2. In a large mixing bowl combine eggs, sugars and vanilla. Beat well to combine.
3. Add pumpkin and oil and mix well to combine.
4. Add dry ingredients to liquid ingredients and mix until well combined, but do not over mix.
5. Pour into prepared pan.
6. Bake for 60-70 minutes or until a toothpick inserted into the center of the loaf comes out clean and center feels firm to the touch.

Tupps Tidbits:  So simple!  All in one bowl and mix.  It is gently spiced, if you like more "fall" flavor, I would add a bit more of each of the spices.  This would definitely freeze well.

It only used about 1/2 can of pumpkin.  What do you do with the rest? You can store it in the refrigerator or freezer. It will last about a week in the refrigerator. You can add it to yogurt, add to a smoothie, add to pancakes or do what I did and add to coffee for pumpkin latte!

This recipe is Definitely a KEEPER at our house!

Garlic Parm Chicken Wings

Garlic Parmesan Chicken Wings are the perfect party appetizer, game day food or tasty snack. They can be prepared with either fresh or frozen wings and are always a hit. I love to serve them on game day with veggie pizza and meatballs!

Ingredients

• 9 chicken wings, tips removed, drumettes and flats separated
• 1/4 tsp. each salt and black pepper
• 2 wedges The Laughing Cow Light Creamy Swiss cheese
• 2 tbsp. light whipped butter or light buttery spread
• 1/2 tsp. garlic powder
• 2 tbsp. grated Parmesan cheese
• Optional: red pepper flakes

Directions

1. Season wings with salt and pepper.
2. Bring a large skillet sprayed with nonstick spray to medium heat. Lay half of the wings in the skillet. Cover and cook for 10 minutes.
3. Flip wings. Re-cover, and cook until golden brown and cooked through, about 10 more minutes.
4. Repeat with remaining wings.
5. Meanwhile, in a medium microwave-safe bowl, combine cheese wedges, butter, garlic powder, and 2 tsp. water. Microwave for 40 seconds, or until cheese and butter have melted. Whisk until mostly smooth and uniform.
6. Place wings in a large bowl. Drizzle with cheese mixture, and toss to coat. Add Parm, and toss to coat again.

Tupps Tidbits: 

To remove the tips, pull them apart from the flats (the middle parts), making a “V” shape; then cut directly into the center of the “V.” To separate the wings, pull them apart so the tendon separates, and cut parallel to the drumette right at the tendon. When in doubt, ask the butcher to separate them for you!

We both said that they were not "bad" but probably would not make again. 

This is not a "KEEPER Recipe" at our house!

Hasselback Chicken Cordon Bleu

How pretty is this? AND yummy too! Definitely a way to change up "chicken night" at home.

Ingredients

• 
  8 boneless skinless chicken breasts
• 1/2 cup honey Dijon mustard
• 2 cups panko breadcrumbs
• 6 tablespoons salted butter, melted
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 12 slices Swiss cheese, cut into quarters
• 24 rounds Canadian bacon (about 1 pound), cut into half-moons

1. Preheat the oven to 425 degrees F.
2. At a slight angle, cut 6 slits into each of the chicken breasts, making sure not to cut all the way through. You should leave roughly 1/4 inch unsliced. Brush the top of each chicken breast with 1 tablespoon of the mustard.
3. Mix together the breadcrumbs, butter, salt and pepper in a bowl. Sprinkle the breadcrumb mixture evenly over the chicken, using your hands to press the mixture into the mustard. Place a quarter piece of cheese and a half-moon piece of Canadian bacon into each of the slits in each chicken breast. Transfer the stuffed chicken breasts to a baking sheet.
4. Bake until the chicken is cooked through and the breadcrumbs are golden, 20 to 22 minutes. Serve warm with your favorite sides.
5. Freezing instructions: Once the uncooked chicken breasts are assembled, place 4 onto a wax paper-lined baking sheet; repeat with the remaining chicken breasts on a separate lined baking sheet. Transfer the baking sheets to the freezer until the chicken breasts are frozen through, at least 3 hours. Transfer the chicken breasts to 2 wax paper-lined foil pans. Label, date and freeze until ready to eat.
6. When ready to eat, preheat the oven to 425 degrees F. Bake the chicken breasts from frozen until the chicken is cooked through and the breadcrumbs are golden, about 40 minutes. Serve as directed above.

This was soo good, I shared the recipe with mom and she loved it too!  Keeper!

Swedish Turkey Meatballs

Check out this  healthier version of Swedish meatballs!

Ingredients
1 lb raw 99% lean ground turkey breast

1/3 cup panko crumbs
1 large egg
1 tablespoon dried minced/chopped onion
1 tablespoon fresh chopped parsley
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon garlic powder
1/8 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons light butter
3 tablespoons flour
2 ½ cups reduced sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon Better Than Bouillon Beef Base (you can also use powdered bouillon or ½ a bouillon cube)
½ teaspoon dried parsley flakes
¼ teaspoon paprika
¼ cup fat free sour cream

DIRECTIONS:

• In a mixing bowl, add the ground turkey, panko, egg, dried minced onion, parsley, salt, nutmeg, allspice, garlic powder, and pepper and mash together until well combined. 
• With clean hands, roll the meat mixture into 12 evenly sized meatballs.
• Drizzle the olive oil into a large saute pan or skillet and bring over medium heat. When the oil is hot, add the meatballs in a single layer with a bit of space in between them. 
• Cook, flipping them every 1-2 minutes to brown all sides, for 8 minutes. 
• Cover the pan and reduce the heat to medium-low. 
• Cook the meatballs covered for an additional 2-4 minutes until cooked through
• Remove the meatballs to a side plate and cover with aluminum foil to keep warm.
• Add the butter to the pan and bring over medium-low heat until melted. 
• Add the flour and whisk the flour and butter together until combined (it will become sort of like a paste).
•  Whisk in the broth a little at a time to combine it smoothly. 
• Add the Worcestershire sauce, mustard, bouillon, dried parsley, and paprika and whisk into the sauce. 
• Bring the mixture to a boil, stirring regularly, and then reduce the heat to low to simmer. Simmer uncovered for a few minutes until the sauce thickens. 
• Remove from heat and whisk in the sour cream until smoothly combined. 
• Add the meatballs back in and stir to coat. 
• Return to low heat for 1-3 minutes, stirring occasionally, until the meatballs are heated through.

TUPPS TIDBITS:   MORE SEASONING PLEASE!

This was definitely NOT a recipe we will make again and again.  It lacked any kind of flavor (YES, even after all those ingredients!) ...just plain boring,   THUMBS DOWN!

Jamaican Barbecued Pork Tenderloin

We LOVE grilling season!  It means less dishes, right?

We thought we would give this sweet and spicy grilled pork tenderloin a try!  

Ingredients

2 teaspoons firmly packed brown sugar
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, about 1 pound, trimmed of visible fat
2 teaspoons white vinegar
1 1/2 teaspoons dark honey
1 teaspoon tomato paste

Directions:

1. In a small bowl, combine the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, 1/2 teaspoon of the salt and the black pepper. Rub the spice mixture over the pork and let stand for 15 minutes.
2. In another small bowl, combine the vinegar, honey, tomato paste and the remaining 1/4 teaspoon salt. Whisk to blend. Set aside.
3. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill) to medium-high or 400 F. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
4. Place the pork on the grill rack or broiler pan. Grill or broil at medium-high heat, turning several times, until browned on all sides, 3 to 4 minutes total. Remove to a cooler part of the grill or reduce the heat and continue cooking for 14 to 16 minutes. Baste with the vinegar-honey glaze and continue cooking until the pork is slightly pink inside and an instant-read thermometer inserted into the thickest part reads 160 F, 3 to 4 minutes longer. Transfer to a cutting board and let cool for 5 minutes before slicing.
5. To serve, slice the pork tenderloin crosswise into 16 pieces and arrange on a warmed serving platter, or divide the slices among individual plates.

TUPPS TIDBITS:  We grilled this on a charcoal grill.  The instant read-thermometer is very helpful for this recipe.

We are going to say this is a NOT A KEEPER recipe!  The pork was very dry and the spices did not offer much flavor.  I feel a marinade,  that is typically made of oil, vinegar, spices, and herbs soaked before cooking would offer more flavor or soften it.  

Baked Sweet Potato Fries

Mmmm...So healthy. You’re gonna love forever!

Ingredients:

2 medium sweet potatoes

2 tablespoons oil
1/2 teaspoon salt
Seasonings: cayenne pepper, coriander, cinnamon, nutmeg, black pepper

Directions:

Preheat your oven to 450 degrees.

Peel the potatoes if you want to. You’ll have to make your own decisions now about the best way to cut them; sweet potatoes are so varied in shape, there are no hard-and-fast rules. So, somehow you manage to cut them into about 1/2″ slices one way. Then cut 1/2″ slices the other way. The length is not so important, but I generally try to keep them about 2-3 inches long.

Toss all your little fry shapes with the oil and spread them out on a cookie sheet large enough so that they are in a single layer. If they are crowded on the pan they won’t get crispy. (Also, don’t use an insulated baking sheet if you can help it.)

Slip those bad boys into your hot oven for 10-15 minutes, until they are browned on the bottoms. Pull them out and flip them over, rearrange so they are all in a single layer again. Put them back in the oven for another 10 minutes or so until they are sizzling and brown.

Sprinkle your salt and seasonings of choice on them while they are still hot. Then eat them while they are still hot. 

TUPPS TIDBITS:  We actually sprinkled with salt and ALL the seasonings listed in the ingredients and they were super good!

Most of the ingredients are a cinch to find. If you are going to learn how to cook, you are going to learn it for real! Fun and easy! Coriander seed? What is it? Yes, we had to "Google" it.  In North America the stems and leaves of this annual herb plant is usually called cilantro! All parts of the plant are edible, but fresh leaves and the dried seeds are the parts most traditionally used in cooking. KEEPER RECIPE in our house!

Apple Cranberry Oatmeal Bake

This Apple Cranberry Oatmeal bake is lighter and healthy than most recipes, made with less sugar and fat.

Ingredients

• 2 eggs
• 2 Tbsp. brown sugar
• ⅓ cup plain non fat Greek yogurt
• ⅓ cup unsweetened apple sauce
• 1¼ cup almond milk 
• 1 Tbsp. honey
• 1 tsp vanilla
• 2 cups oats 
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup fresh cranberries
• 1 heaping cup diced apple 
• ½ Tbsp. white sugar
• ¾ Tbsp. flour
• 1 tsp melted light butter

Instructions

• Preheat oven to 375F and spray a baking dish  (we used 9 inch square but you could use a round)
• In a bowl whisk the eggs and add in brown sugar, mix well. Stir in apple sauce, yogurt, milk, honey and vanilla.
• Mix in the oats, baking powder, cinnamon and nutmeg, stir well and then fold in the cranberries and apples.
• Pour mixture out into the baking dish.
• In a small bowl mix the white sugar and flour together, then add in the melted butter and stir till a crumble forms. Sprinkle crumble on top of the batter.
• Bake in oven for 42-45 minutes.

Tupps Tidbits - You can substitute the oats for "quick" oats

Even though the crumble on top did not turn out, this was still a tasty recipe.  We will definitely make it again.  It also stores great in a sealed container and freezes well.  It's a KEEPER!

Strawberry Rhubarb Muffins

The first sure signs that spring/summer baking can start is the appearance of Rhubarb!

There is something nostalgic about rhubarb.  Most of these plants are cuttings from grandmothers, and who got it from their grandmothers. It is am amazing fruit. It's tartness pairs so well with strawberries.

• 
  ¾ cup diced strawberries 
• ½ cup diced rhubarb
•  1 teaspoon lemon juice 
• 2 teaspoons powdered sugar 
• 1 large egg 
• 1 cup unsweetened applesauce 
• ⅓ cup sugar 
• 1 teaspoon vanilla extract 
• 5 tablespoons light butter, melted 
  
• 1½ cups all-purpose flour 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• ½ teaspoon salt 

1. Pre-heat the oven to 375 degrees. 
2. Lightly mist a 12 count standard-sized muffin tin with cooking spray or use muffin tin liners. 
3. Place the strawberries, rhubarb, lemon juice & powdered sugar in a bowl & stir to combine. Set aside. 
4. In a large mixing bowl, add the egg, applesauce, sugar, and vanilla  & stir together until well combined. Add the melted butter and stir until well combined. 
5. In a separate mixing bowl, add the flour, baking soda, baking powder, and salt and stir until combined. 
6. Add the dry ingredients to the wet ingredients and stir together until combined into a batter. 
7. Add the strawberry rhubarb mixture from step two and stir to combine. 
8. Spoon the batter evenly amongst the wells in the prepared muffin tin. 
9. Bake for 18-20 minutes.

This recipe is "missing" something, maybe a bit more sweetness or vanilla or cinnamon or added nuts? It is definitely a KEEPER but needs a touch more of something. We will figure it out!

Have fun with Rhubarb, make jam, pie, crisps.  Summer is here and enjoy it!

Asian Chicken Crunch Wraps

This will make a healthy lunch or dinner recipe. They are soft flour tortillas  filled with seasoned chicken, crunchy coleslaw, peanuts and a slightly spicy sauce.

•  8 frozen breaded chicken tenders (about 10 ounces)
•  2 cups coleslaw mix 
• 1/2 cup sweet chili sauce 
• 2 green onions, chopped 
• 2 tablespoons chopped fresh cilantro 
• 1 teaspoon soy sauce 
• 
  4 flour tortillas (8 inches), warmed 
• 1/2 cup dry roasted peanuts, chopped 

1. Bake chicken tenders according to package directions. Meanwhile, in a large bowl, toss coleslaw mix with chili sauce, green onions, cilantro and soy sauce. 
2. Arrange chicken down center of each tortilla; top with coleslaw mixture and peanuts.  Fold sides of tortillas over filling and roll up.  Cut each diagonally in half.

Tupps Tidbits: instead of frozen breaded chicken tenders, we used boneless skinless chicken breasts and panko Asian-style bread crumbs (we also made our own coleslaw)

If you don't like cilantro, you can easily leave it out or replace with fresh chives or green onion.

Also, you could add store bought peanut sauce or homemade peanut sauce. To make this recipe gluten free, swamp tamari sauce for soy sauce and user gluten free tortilla wraps. Simple go to recipe, delicious and we will DEFINATLEY MAKE AGAIN!

Breakfast Stromboli

When you need a savory showstopper for your next brunch, a pound of pizza dough can be just the ticket to elevate all the ingredients of a breakfast sandwich into something beautiful and  tasty.

Ingredients:

• 1 package of pizza dough
• ⅓ cup diced peppers
• ⅓ cup diced onion
• 6 slices bacon, cooked and crumbled
• 1 cup frozen hashbrowns, shredded potatoes
• 1 cup egg whites
• ½ cup reduced fat shredded cheese
• Dash of salt and pepper
• Seasoning of choice

Directions:

1. Cook your bacon, drain and set aside.
2. Spray a large frying pan with some non stick cooking spray, place on stove over medium heat.  Dice your pepper & onion and add to your pan, then add your potatoes. Add in a dash of salt & pepper. Cook for approx. 15 minutes stirring often.
3. In a separate pan,  also sprayed with some cooking spray,  cook and scramble your egg whites.
4. Place your potatoes mix & scramble egg whites in a bowl. Add in crumble bacon and seasoning of choice and mix well.
5. Preheat oven to 375F, use a large baking sheet lined with parchment paper.
6. Roll out your pizza dough so it is approximately 14x9 inches.
7. Using a pizza cutter or knife, make cuts down each side of the dough but leaving the middle uncut. Make sure your cuts line up with opposite side
8. Spoon your mixture into the middle of your dough, top with your cheese then braid your cut dough pieces over top.
9. Brush some egg whites on top of dough and bake in oven for approx 25 minutes or until golden brown.
10. Cut into 6 equal servings

Tupps Tidbits:  use your own pizza crust to make this extra special, also, when serving, it best to cut in the middle then cut each piece into 3 equal pieces

Normally we do not have a double carb breakfast, but WOW, this was pretty to serve and tasted great.  This is definately a KEEPER RECIPE at our house.

Chicken Chili Bubble Up

This chicken chili bubble up is easy to make and a satisfying meal, it was not the prettiest to photograph!

Ingredients

• 1 lb ground chicken, raw
• 1 green pepper, diced
• 1 red pepper, diced
• 1 cup diced red onion
• 1 cup frozen corn
• 2 garlic cloves, diced
• 1 can diced tomatoes, 28oz
• 1 can tomato paste, 5.5oz
• 1 Tbsp chili powder
• 1 tsp cumin
• 2 tsp oregano
• 1 7.5oz package biscuits (10 biscuits)
• ¾ cup reduced fat shredded cheese

Instructions

1. In a large pan or skillet cook your ground chicken then drain any fat.
2. Add in your diced peppers, onion, corn and garlic. Stir in canned tomatoes and tomato paste and all seasonings. Let cook over medium heat for 5 minutes, preheat oven to 350F and spray a 9x13 casserole dish.
3. Cut your 10 small biscuits into 6 pieces each.
4. Place your cut biscuits pieces into the chili mixture and gently stir.
5. Pour chili and biscuit mixture into your casserole dish, check that your biscuit pieces are evenly spread and not all clumped together.
6. Bake in the oven for 30 minutes, remove from oven and sprinkle your cheese on top then return to oven for 15 minutes longer.

TUPPS TIDBITS:   we recommend putting the cut up biscuits on the bottom of the pan first and then pour the chili mixture over

Pretty basic recipe and not a lot of flavor. This recipe was NOT A KEEPER in our house but ok to eat!

Spiced Melon Salad

This recipe calls for Mace.  When I first read it, all I thought about was "Mace" the pepper spray for self defense,  but actually  Mace is the lacy coating (called the aril) that is found on a nutmeg seed.  We did not have "mace", the spice on hand, so we did not make the recipe with it.  

We love camping from early May and mid-October and it is fun to come up with new recipes for camping. This recipe we tried in the heat of July at camp.  It offered a cool & refreshing accompaniment to our meal in the summer.

Ingredients

2 cups diced assorted melon

1/2 cup plain or vanilla low-fat or nonfat yogurt

1/4 teaspoon nutmeg

1/4 teaspoon mace
1/8 teaspoon clove
1/8 teaspoon cinnamon
Orange zest (about 1 tablespoon) and juice (about 3 tablespoons)

Directions:    In a large bowl, mix all ingredients to combine. Serve!

Tupps Tidbits:  No need to buy "Mace" for just 1 recipe

For the "assorted melon" we only used cantaloupe.   We were wondering if we had used honeydew & watermelon it this would have tasted differently?  We also thought the spices might go better with apples instead of melons...but DEFINITELY a KEEPER recipe at our house!

LEMON CRUMB MUFFINS

My kitchen smelled amazing when these were baking! Spring cleaning? Spring smell for you!

Ingredients

• 2 eggs
• 1 Tbs sugar
• ⅓ cup unsweetened applesauce
• ⅓ cup plain 0% greek yogurt
• ⅓ cup almond milk, unsweetened 
• 3 Tbs fresh squeezed lemon juice
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup flour
• 1 Tbs fresh lemon zest

For the Crumb Topping

• 2 Tbs sugar
• 2.5 Tbs flour
• ¾ Tbs melted light butter 

Instructions

1. Preheat oven to 350F and spray a regular 12 hole muffin tin with some cooking spray.
2. Whisk your eggs & 1 Tbsp of sugar, add in applesauce, yogurt, milk & lemon juice, stir well.
3. Mix in 1 cup of flour, baking powder & soda then stir in your lemon zest
4. Pour batter into your 12 muffin cups. 
5. In a small bowl melt your butter in the microwave, in a separate small bowl mix  2 Tbsp of sugar and 2.5 Tbsp of flour together and then pour in melted butter & mash with a fork till crumb forms. Sprinkle on top of muffin batter.
6. Bake in the oven for approx 18 minutes. Makes 12 muffins. Best stored in fridge.

Tupps Tidbits:   For the crumb topping,  we added a bit more flour than what the recipe called for and the "crumble" l did not turn out the best.   Also, due to the ingredients, we would recommend not using cupcake liners & just spray muffin tin (the batter it might stick to the paper liners).

Believe it or not, we found they these had a very weak lemon taste.  We even used "real" lemon juice and zest. If you are going to try this recipe, maybe adjust it by swapping  the plain yogurt for a lemon blend.  They were super moist, but we are going to say  this is  NOT A KEEPER recipe at our house.

El Paso Chicken Burgers

Pepper Jack-stuffed, Southwest-spiced Chicken patties are piled between toasty buns and on the side we have a heap of garlicky oven fries.

12 ounce Yukon Gold Potatoes
1 teaspoon Garlic Powder
Red Onion
¼ ounce Pepper Jack Cheese
Potato Buns
Poblano Pepper
10 ounce Ground Chicken
2 tablespoon Mayonnaise
1 tablespoon Vegetable Oil
Salt and Pepper
1 tablespoon Southwest Spice Blend
2 teaspoon Garlic Powder
1 teaspoon Cumin
1 teaspoon Chili Powder

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, 1 tsp Southwest Spice, ¼ tsp garlic powder, salt, and pepper.
2. Halve poblano lengthwise; remove stem and seeds. Peel and slice onion into ½-inchthick rounds. Toss veggies on opposite side of baking sheet from potatoes with a drizzle of oil; season with salt and pepper. Sprinkle insides of poblano halves with ¼ tsp garlic powder, arrange cut sides down. Roast on top rack until potatoes are crispy and veggies are lightly charred, 20-25 minutes.
3. Meanwhile, in a large bowl, combine chicken, remaining Southwest Spice, ¾ tsp salt, and pepper. Form mixture into two ½-inchthick patties. Divide Jack cheese between centers of each patty. Fold edges of meat around cheese, shaping and sealing to create cheese-stuffed patties.
4. When veggies have about 10 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. Turn off heat; transfer to a plate.
5. Meanwhile, in a small bowl, combine mayonnaise and remaining garlic powder. Season with pepper. Halve buns; toast in oven until golden brown.
6. Spread bottom buns with garlic mayo. Fill buns with patties, poblano, and onion. 

Tupps Tidbits:  if your poblano pepper halves are very large, cut in half crosswise
 

This was a simple and easy recipe to put together and somewhat of a copy cat recipe from Hello Fresh (they made it with pork).  This recipe  is a KEEPER at our house! 

Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies used to be sold in the Center Cafe at the Dan Abraham Healthy Living Center (DAHLC). The dietitians & chefs at the DAHLC did many cooking demonstrations and also created their own recipes. These cookies were very popular & always a favorite of mine. I have always wanted to recreate them at home, so I finally did!

Ingredients:
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 c. sugar
1/4 cup Egg Beaters
1/2 tsp vanilla
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/4 cup old-fashioned rolled oats
2/3 cup dark chocolate chips
1.5 oz. dark chocolate bar (60% cocoa), grated

Directions:

1. Preheat oven to 375. 
2.  Place oats in a food processor (or small blender) & process until it turns into a powder.
3. In a medium bowl, whisk together the powdered oats, flour, salt, baking powder and baking soda.
4. In a large bowl, cream together butter and sugars for 3 minutes on medium speed. Beat in egg and vanilla. Gradually beat in dry ingredients.
5. Sir in chocolate chips.
6. Roll or scoop dough into 2-inch sized balls & place 2 inches apart on ungreased cookie sheet.
7. Bake for 12 minutes
8. Cool 2 minutes on baking sheet before transferring to a cooling rack.

Tupps Tidbits: We omitted the white sugar &  the dark chocolate bar. We lowered the oven temp to 350 (the bottom of the cookies were browning faster than the top). We also pressed the dough ball down a bit on the baking sheet to flatten the cookie before baking.  We ended up with 26 cookies.

Recreation was success!  Sweets are such a challenge when focusing on nutrition and healthy foods can taste great!  This recipe is a KEEPER at our house (well at least for me, Tupps will take a real chocolate cookie instead).  They came out to be about 120 calories per cookie for us. Fit & Flavorful!  

The recipe stated the scooped dough freezes well and bakes up as delicious as fresh but you would need to add 1-2 minutes to bake time for frozen dough.  

Steakhouse Soup

Enjoy a steak dinner in a bowl with this super simple, hearty steak soup. We forgot to take a picture of our end result of this awesome soup.   Instead, you might need a little help in locating where "Beef Stew" comes from???  It typically comes from the large shoulder of a cow, more commonly called “chuck”. But roast, top & bottom round, tips, and even steak can be used as stew meat. MOOO!

Ingredients

1 carton (32 oz) beef broth
1.5 pounds red potatoes, cubed
1.5 pounds beef stew meat, cut into 1/2-inch pieces
1 package (16 oz) frozen veggies, thawed
2 cups water
1 medium onion
1 cup steak sauce
2 tablespoons minced fresh parsley or 2 tsp. dried 
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Combine all ingredients in a 5- or 6qt slow cooker.  Cook, covered, on low 8-10 hours or until steak and potatoes are tender.

Tupps Tidbits:  We recommend adjusting to a little less than 1/2 cup of the steak sauce.

We did not have any leftovers, but you could freeze cooled soup and then to use, partially thaw in refrigerator overnight and add water if necessary.  The steak was super moist and tender.

KEEPER RECIPE AT OUR HOUSE!

Everything Seasoned CHICKEN TENDERS

Chicken tenders are pretty much a staple food when we go out to eat. With chicken tenders your can’t go wrong because they are always delicious! We often make chicken at home but when it comes to recreating those restaurant-style tenders it is not easy to do unless you want to use a lot of oil to cook them in.

Ingredients
24 oz boneless skinless chicken breast, cut into strips
1¼ cup panko crumbs
⅓ cup flour
2 eggs
⅓ cup buttermilk
5 Tbs everything but the bagel seasoning (Trader Joe's)


Instructions

• Add cooking spray to the bottom of the frying pan and warm over medium heat, add the panko crumbs, stir occasionally for approximately 10-15 minutes or until the crumbs are a nice brown toasted color. Place crumbs on a flat plate.
• Preheat oven to 400F
• Cut the chicken into strips
• Mix the flour with 1 Tbs of the seasoning and put on a flat plate.
• Whisk the eggs with milk and place in a bowl big enough for dipping the chicken pieces in.
• Add remaining 4 Tbs of the seasoning to the toasted panko
• Line a baking sheet with parchment paper
• Dip each chicken piece into the flour, then the egg mixture and finish off with the panko mixture. Place on the baking tray, repeat with all cut chicken strips.
• Bake in the oven for 20-22 minutes. Makes approximately 5- 5oz servings
• Store any leftovers in the fridge, these chicken tenders will freeze well.

Tupps Tibits: When browning the bread crumbs, watch your temperate of the pan and make sure to stir "frequently" to avoid burning! We adjusted the recipe and used skim milk in place of buttermilk.

We were determined to try our best to make them crispy and tasty, these everything seasoned chicken tenders are good!  We enjoy adding Trader Joe's seasoning to dishes.  It consists of sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, black sesame seeds, poppy seeds. You can just add these simple spices yourself. As you see in the picture, we made homemade crinkle fries too! This made an awesome, quick week night meal. KEEPER RECIPE at our house!

Olive Garden Five Cheese Ziti al Forno

We love Olive Garden Five Cheese Ziti al Forno. This is a copycat recipe using marinara, alfredo, mozzarella, fontina, romano & parmesan cheese and baked with a panko bread crumb topping.

There is little doubt that COVID-19 pandemic is affecting every aspect of your/our lives. Please observe public health measures and reduce exposure to the virus to slow the spread of the disease. 

Healthy eating is especially important for keeping your immune system in top condition. Our blog offers many easy meal ideas!

Pasta:
1 pound ziti pasta
4 cups marinara sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1/2 cup Fontina Cheese shredded

Topping:

2 cups mozzarella Cheese shredded

1/2 cup panko breadcrumbs

1/4 cup romano cheese grated

1/4 cup parmesan cheese grated

2 cloves garlic minced

Instructions:

1. Preheat oven 375 degrees
2. Cook the pasta one minute shy of the directions and drain.
3. In a large bowl add the pasta, marinara sauce, alfredo sauce, ricotta cheese and fontina cheese and mix.
4. Pour in to a 9x13 pan
5. Mix the mozzarella, panko, romano, parmesan and garlic together, add this over the pasta
6. Bake for 30-35 minutes uncovered until golden brown and bubbly.

Tupps Tidbits: you can use low fat cottage cheese in place of ricotta cheese

Just put a salad together & fresh garlic breadsticks and enjoy an Olive Garden meal at home, safe and healthier!  This recipe is definitely A KEEPER at our house.  It heated up great for lunch leftovers!

Cheesy Rosemary and Pecan Snack Mix

Need a new 2021 football snack this year? With the COVID-19 pandemic and its implications hanging over games, will there be a 2021 Super Bowl?  Either way, on game day, plan to try this!

3 cup pecan halves
2 cup oyster crackers
2 cup square white cheddar cheese crackers
1 ½ cup freshly grated Parmesan
1 cup pumpkin seeds
2 tablespoon packed brown sugar
2 tablespoon chopped fresh rosemary
2 teaspoon crushed red pepper
4 cloves minced garlic
½ cup melted butter

In a large bowl, combine pecan halves, oyster crackers, cheddar cheese crackers, Parmesan, pumpkin seeds, brown sugar, rosemary, crushed red pepper, and garlic. Drizzle in melted butter; stir gently to coat. Spread on a large, foil-lined rimmed baking sheet. 

Bake at 300° for 15 minutes; toss, then bake 15 minutes more. 

Let cool, then store in an airtight container. 

Tupps Tidbits:  Make sure to toss or stir frequently, the parmesan cheese will stick to the pan!

Don't discard your mom's original Chex/party mix for this one. It was OK - but probably would not make it again. If you are looking for something new, give it a try but this recipe is NOT A KEEPER at our house!