Mexican DORITO Casserole.

Doritos.  Comfort food at it's finest.  There is nothing healthy about this recipe.  But it is SOOO good.

Ingredients:

• 2 cups diced chicken
• 1 cup shredded cheese (I did a mixture of Cheddar and Monterey Jack)
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 can Ro-tel tomatoes
• 1/2 packet taco seasoning or 2 tablespoons homemade taco seasoning
• Bag of Doritos (I used original)
• 1/2 cup of cheese to sprinkle on top (I used more monterey jack)

Directions:

1. Cook and dice chicken.
2. Preheat oven to 350F
3. Spray a 2 quart casserole with cooking spray.
4. Mix all ingredients together in a bowl, except the Doritos and the 1/2cup of the cheese to sprinkle on top.
5. Crush and sprinkle Doritos to cover the bottom of the casserole dish.  About 2 cups.
6. Cover Doritos with half of the chicken mixture.
7. Crush and sprinkle another two cups of Doritos on top.
8. Cover with remaining chicken mixture.
9. Sprinkle the remaining cheese on top.
10. Cover the casserole and cook about 30 to 35 minutes until bubbling and heated through.

Enjoy!

Original recipe from Jam Hands

Clean Eating Pumpkin Pie Oatmeal

I LOVE cooler weather because that means OATMEAL!  I found a great blog with 100 oatmeal recipes.  I am going to be scrolling through there, trying them out, and posting my favorites.  The first one to be included is Pumpkin Pie Oatmeal.  

Yes, you read that right.  PUMPKIN PIE OATMEAL.

And NO added sugar.  The only sugar comes from the PURE maple syrup.  Please do not top this with pancake syrup.  Not the same.  AT ALL.  Spend the $6, get a small bottle and once opened KEEP IN THE REFRIGERATOR!

This recipe makes a generous size.  I halved the original recipe that said it made 4 servings.  So, this will either make a very filling breakfast, or split it with someone!  According to the Quaker Oat site I made the correct amount for one serving.  

Ingredients:

• 1/2 cup Oatmeal cooked, I used Quaker Instant, steel cuts oats would be fabulous!
• 1/4 cup pumpkin puree NOT pie filling (VERY important)
• 1/2 tsp. pumpkin pie spice, no sugar added
• pecans for serving on top, I used pecan pieces
• REAL maple syrup

Directions:

1. Cook oatmeal to package directions.  If you are like me, I lost my box, so I included the link to the Quaker site for you.  It has cooking directions.
2. If not using instant, stir in the pumpkin and pie spice about 5 minutes before it is finished cooking.  If using instant, just pour it in after it has cooked for a whole whopping 1 minute. 
3. Sprinkle with pecans.
4. Top with the maple syrup to your liking.  Pure syrup is really sweet.  Add SLOWLY.

Enjoy!!

Original Recipe

The BEST apple pie you will ever eat...seriously.

I go to the Farmers Market every Saturday.  I have a booth there.  There is a little old lady next to me named Selma.  Every week she talks to me about food.  Whether it is tomatoes, corn (her favorite), or lately apples.  This got me thinking about apple pie.

I like apple pie.  It is decent.  But it never really does it for me...until now.  This recipe I found is phenomenal.  Seriously.  The apples cooked to perfection and there was a caramel syrup you poured over....SO GOOD.  Not your traditional apple pie.  No seasonings involved.  AT ALL.  So if you want a pie, but your pantry is lacking, this recipe is for you.

 Ingredients:

• A pack of refrigerated pie crust.  (I used Pillsbury sheets. If you are adventurous you can make your own crust.) 
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup water
• 8 apples peeled, cored, and sliced (Pie quality.  I used Fuji.  I also adore Pink Ladies)

Directions:

1. Place 1 crust in the bottom of your pie plate.  
2. Spread your apples into the crust, mounding slightly.
3. Top the apples with the second crust lattice style.  (I used pie crust cutters from Williams Sonoma and cut leaves out.  Basically you just want something to allow steam to escape and to let your caramel  seep into the pie.  )

4.  Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar 
    and water; bring to a boil. Reduce temperature, and simmer 5 minutes. 
5. Pour the caramel SLOWLY over the crust allowing it to drain down through the holes.

6. Bake at 425F for 15 minutes.  
7. Reduce heat to 350F and continued baking for 35-45 minutes.  You want it to be 
    browned and bubbly. Place tin foil around the edges of the pie, or use a crust shield to 
    prevent over browning.

Enjoy!

Original recipe

Chocolate Mint Brownies (Tastes JUST like an Andies Mint)

I am rather addicted to Pinterest.  If you have never been there, you should.  Go now. Click the link, but come right back please!  I have managed to get one of my great friends addicted as well.  The other week she pinned some brownies with the note saying "I think you should make these and I will come over and help you eat them. :)"  So I decided to make them!

Some friends and I started a craft group called "The (Not So) Crappy Craft Club".  Feel free to check it out on Facebook.  Basically once a month we get together and do a cheap and easy craft.  I made these brownies for our first official meeting.  They were a big hit.  They taste JUST like an Andies mint.

Hope you like them! Please don't pay attention to the amount of butter.  It is WELL worth it.

Ingredients: 

Bottom layer:

• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 4 large eggs, beaten
• 1/4 cup butter, melted
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 (16-ounce) can chocolate syrup  (I used 2 cups of Hershey's Chocolate Syrup.)

Mint Layer: (My kids aren't fans of mint.  I think I will substitute Vanilla extract next time)

• 2 cups powdered sugar 
• 1/4 cup butter, melted
• 2 tablespoons milk
• 1/2 teaspoon peppermint extract 
• 3 drops green food coloring

Glaze:

• 3/4 cup semisweet chocolate chips 
• 3 tablespoons butter

Directions: 

1. Preheat oven to 350°. 
2. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife.  (Never EVER scoop out flour with the measuring cup.  You will pack too much flour into the cup and EVERYTHING you make will be very dense.)  
3. Combine flour and salt; stir with a whisk. 
4. Combine granulated sugar, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. 
5. Add flour mixture to chocolate mixture, stirring until blended. BATTER WILL BE VERY THIN! 
6. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. 
7. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. 
8. Cool completely in pan on a wire rack.
9. To make the mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl.
10. Beat with a mixer until smooth. 
11. Spread mint mixture over cooled cake.  
12. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. 
13. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. 
14. Let stand 2 minutes. 
15. Spread chocolate mixture evenly over top.  It doesn't look like a lot, but it will cover it.
16. Cover and refrigerate until ready to serve. 

When you go to serve it I would run a knife around the edges so it will release easily.  I found the bottom brownie part slides out easily once the seal is broken from the top edge with the glaze.

Enjoy!

Original Recipe from Mel's Kitchen Cafe

Shephards Pie

I LOVE the autumn.  I am hoping if I keep making autumn style foods, the weather will cool down faster.  It could work!!

What is more autumn sounding than a big pan of meat, vegetables, and topped with mashed potatoes?  This recipe was SO good.  I am super excited that I found it.  With the amount my husband consumed, I am pretty sure this is going to be a much requested recipe.

Please make sure to read the recipe through.  While the potatoes are cooking you start on the meat filling.  I noted that in the directions!

Ingredients:

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half and half
• 2 ounces unsalted butter
• 3/4 teaspoon Kosher salt
• 1/4 freshly ground black pepper
• 1 egg yolk

For the filling:

• 2 tablespoons Caonla oil
• 1 cup chopped onion
• 2 carrots, peeled and sliced thin
• 2 garlic cloves, minced
• 1 1/2 pound ground turkey
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 6 teaspoons crushed tomatoes ( or 2 teaspoons tomato paste.  I was out of the paste)
• 1 cup vegetable broth
• 1 teaspoon Worcestershire sauce (try to say it.  Bet you can't said it just once.)
• 1 tablespoon freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves 
• 1/2 cup fresh or frozen corn kernels (I used canned)
• 1/2 cup fresh or frozen peas

Directions: 

Make the potatoes:

1. Peel the potatoes and cut into about 1/2in dice.  Put the diced potatoes into a medium size saucepan and cover with cold water.  
2. Set over high heat, cover, and bring to a boil.  (Start making your meat filling at this point.  See below)
3. Once boiling, remove cover and reduce heat to a simmer.  Cook until fork tender and easily crushable.  About 10-15 minutes.  Mine were perfect at 15 minutes. 
4. Microwave the half and half and butter for 35 seconds, or until warmed. 
5. Drain the potatoes and return them to the saucepan. 
6. Mash the potatoes
7. To the potatoes add the half and half, butter, salt, and pepper.  Mash until smooth your desired consistency.  I prefer a few lumps.  Seems just like how mom use to make it.  Lumpy potatoes.
8. Stir in the egg yolk and set aside.

Make the meat Filling:

1. Preheat oven to 400F
2. Place the canola oil in a saute pan and set over medium heat.
3. Once the oil heat up, add the onion and carrots and saute until they start to take color, about 3-5 minutes
4. Add the garlic and stir to combine.
5. Add the ground turkey, salt, and pepper.  Cook until browned and cooked through.
6. Sprinkle the meat with the flour and toss to coat.  Cook for another minute.
7. Add the crushed tomatoes, vegetable broth, Worcestshire, rosemary, and thyme.  Stir to combine.
8. Bring to a boil, reduce heat to low, cover, and simmer for about 10-12 minutes.  You want your sauce to thicken slightly.
9. Add the corn and peas and stir to combine.
10. Spread mixture evenly in the bottom of your baking dish.  The dish should be about 11x7.
11. Top with the mashed potatoes.  Start on the edges and go around, so you can make sure you get a good seal around the edges and to prevent the mixture from bubbling up.  Fill in the middle.
12. Place on a foil lined cookie sheet and place on the middle rack of the oven for about 25 minutes or until the potatoes are golden on top.  Mine took about 30 minutes to achieve this.
13. Cool for 10-15 minutes before serving.

Original recipe from Sadie + Stella

Vegetarian Bean Burritos

I am trying to keep to somewhat of a budget in my house.  I don't really have one, but I try to get the grocery spending to a minimum.  I come up with the ideas and list and send the hubby to the store to do the shopping.  Meat is EXPENSIVE.  We don't do red meat or pork, but chicken can get just as pricey.  Result....vegetarian.  Which I don't have a problem with at all.

There is a local burrito place, Phat Burrito, that if I could eat at every day I would.  Their burritos are huge and awesome.  These are PRETTY darn tasty though.  It might make me rethink about going out for burritos!

Ingredients:

• 1 cup brown or white rice (or 2 cups already cooked rice)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, finely minced
• 1 jalapeno, seeds and membrane removed, finely diced
• 1 teaspoon cumin
• Salt and pepper to taste
• 3 tablespoons tomato paste
•  1 can (15 oz.) pinto beans, drained and rinsed 
• 1 can (15 oz.) black beans, drained and rinsed
• 1 1/2 cups water
• 1 can whole kernel corn, drained
• 6 green onions, white and green parts finely chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 16 burrito-sized (10-inch) flour tortillas
• 2 cups shredded Monterey Jack cheese

Directions: 
Cook rice and set aside.

Heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin. 
Season with salt and pepper. 
Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. 

Add tomato paste and cook, stirring for 1 minute.  
Drain and rinse one can of beans.  Add this to the pan and mash.  I used a potato masher.

After fully mashing add the second can of beans and water.  Stir to combine.

Bring to a boil.  Reduce heat to medium and simmer, stirring occasionally, until thickened about 10-12 minutes.  Make sure to stir it well.  You do not want this sticking to the bottom of the pan.
Add corn and cook until heated through, about 2 to 3 minutes.
Stir in the onion powder and garlic powder.
Remove from heat and stir in the green onions and cooked rice.

Follow the direction on the bag to heat the tortillas.

Now...this is the tricky part.  Each tortilla gets about 2/3 cup bean mixture and 1/4 cup cheese.  Put in on the tortilla near one side.  Fold the top down and bottom up slightly.  Then take the side closest to the filling and start rolling it over the filling TIGHTLY, rolling it towards the other end.  Mine turned out ok.  Not the prettiest things, but they tasted great!! 


Top with sour cream and salsa if desired.

Enjoy!!

This recipe makes a lot.  If you plan to freeze these, after rolling them up place on a cookie sheet and put the burritos in the freezer for about 30 minutes.

Once frozen, wrap them individually in plastic wrap and then place in a freezer bag for up to three months.

To reheat:

Remove from plastic wrap and poke a few holes in it.

Microwave for 2 minutes.

Poke a few more holes and microwave for another minute.  

This will be hot!  Be careful!

Original recipe from:  Mel's Kitchen Cafe