Chicken Fajita Chili

  2 Lb Boneless Skinless Chicken                                     28 Ounce Diced Tomatoes

  1 Tbl Fajita Seasoning****                                            16 Oz Frozen Peppers

  1/2 Tsp Cumin                                                               16 Ounce Pineapple Chunks

  2 Clove Garlic, Minced                                                  16 Ounce Pinto Beans

  1 Tbl Chili Powder

****You may used store purchased Fajita seasoning OR make your own - recipe is included with the Chicken and Pineapple Fajita recipe on this blog - 9/2/2010.****

Cut chicken into 1 inch cubes.  Add to a bowl and toss with Fajita seasoning, Cumin, Garlic and chili powder.  Cook in a hot skillet until brown on all sides.  Transfer to a 4 quart slow cooker.  Add undrained tomatoes, frozen peppers, pineapple, and beans.  Cover and cook on low for 4 to 5 hours or high for 2 to 2.5  hours.

Can be served with cheese, sour cream and/or crushed tortilla chips.

Lemon Bit Cookies

  1 Cup butter, softened                                                   1 Tsp vanilla extract

  1.5 Cup sifted confectioner's sugar                                3 Cup all-purpose flour

  2 large egg yolks                                                             Topping:

  3 Tbl Lemon Juice                                                          3 Tbl granulated sugar

  3 Tbl lemon zest                                                             1 Tbl grated lemon zest

Heat oven to 350 degrees. Lightly grease a baking sheet or line with parchment paper.In a mixer bowl, blend butter and confectioner's sugar until light and fluffy, about 4 minutes. Mix in egg yolk until blended. Add lemon juice, lemon zest, and vanilla. Gradually mix in flour.   In a small bowl, stir together the topping mixture. Roll dough into 1-inch balls and roll balls in topping mixture; place on prepared baking sheet and press down lightly. Bake for 10-12 minutes. Cool on wire rack.

Broccoli, Bean and Cheddar Soup

  14 Ounce Chicken Broth                                                1/4 Tsp Salt

  1 Cups Water                                                                  1/4 Tsp White Pepper

  6 Cups Broccoli                                                              8 Ounce Extra Sharp Cheddar-Shredded

  14 Ounce Great Northern Beans                                    

Bring broth and water to a boil in a medium saucepan over high heat.  Add broccoli, cover and cook until tender (about 7 minutes)  Stir in beans, salt and pepper and cook until the beans are heated.  Stir in the cheese.  Pulse with a stick blender.  Serve warm.

Taco Meat Loaf

  1 Cup Panko                                                                   2 eggs, beaten

  1 Envelope Taco Seasoning                                            2 Tbl Worcestershire sauce

  1/2 Cup ketchup                                                             2 Lb lean ground beef

In a bowl, combine the all ingredients and mix well. Press into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake, uncovered, at 350 for 1 to 1-1/2 hours or until a meat thermometer reads 160 F. Serve with  salsa, sour cream, cheese and olives if desired.

Split Pea Soup

  16 Oz dried green split peas, rinsed                              

  2 Cup diced ham                                                           

  3 carrots, peeled & sliced                                              

  2 stalks celery + leaves, chopped                                  

  2 Clove of garlic, minced                                              

  1 bay leaf

  1 tsp salt

  ½ tsp black pepper                                                         

  1 1/2 Qt hot water

Layer ingredients in slow cooker then pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours WITHOUT STIRRING until peas are very soft. Remove bay leaf. Serve garnished with croutons. *Freezes well*

Apple Cranberry Pie

 1 deep dish 9 inch pie crust

 1 3/4 cups light brown sugar

 5 tablespoons cornstarch

 1 tablespoon ground cinnamon

 1 teaspoon ground nutmeg

 1 teaspoon grains of paradise OR ground black pepper

 1 teaspoon salt

 4 cups Granny Smith apples, peeled, cored, and cut into 1/4-inch slices (about 4 cups)

 2 cups fresh cranberries, rinsed and picked over

 1 tablespoon lemon juice

 1 tablespoon apple jack  (if not using apple jack, use a second tablespoon of lemon juice)

 10 tablespoons unsalted butter, cut up

 3/4 cup granulated sugar

 2 tablespoons heavy cream

 1 teaspoon pure vanilla extract

 1 cup walnut pieces

 Ice cream (optional)

 Basic pie dough

 2 1/4 cups of flour

 2/3 cup unsalted butter (10 2/3 tbsp.),very cold (or shortening, or lard)

 1/2 tablespoons of water

 1 teaspoon salt

Cooking Directions

Preheat the oven to 350 degrees Fahrenheit
Line pie pan with crust, set aside.
In a bowl combine the brown sugar, cornstarch, cinnamon, nutmeg, grains of paradise and salt and mix well. In another bowl combine the apples, cranberries, lemon juice and apple jack.  Toss well. Pour the dry mixture in your other bowl over the fruit mixture. Melt 2 tablespoons of the butter and pour it over it all and mix thoroughly.
Turn the mixture into the pie shell and bake the pie until the fruit is tender, for about 1 hour. Remove from the oven and set the pie on a rack to cool.
In a large skillet on medium heat, melt the remaining 8 tablespoons butter with the granulated sugar. Cook, stirring, until the mixture is bubbling and the consistency of a thick roux, for about 5 to 6 minutes.
Stir in the cream, vanilla, and walnuts and cook, stirring constantly, for 4 minutes. Remove from the heat and cool for 20 minutes. Spoon the topping over the cooled pie and refrigerate overnight.

Slow Cooker Minestrone

  15 Oz Pinto Beans                                                         

  14.5 Oz Diced Tomatoes                                               

  19 Oz Ready To Serve Minestrone                               

  11 Oz Whole Kernel Corn                                             

  4 Oz Green Chiles, Chopped

  1 Tsp Salt

  1/2 Tsp Garlic Powder

  1/2 Tsp Onion Powder

Add all ingredients to a slow cooker, mix well.  Cover and cook on low for 4 to 6 hours.

Cranberry Sauce

12 oz fresh cranberries
1 cup orange juice
1 cinnamon stick
3/4 cup sugar

Mix orange juice, sugar and cinnamon stick in a 2 - 3 quart saucepan and bring to a boil over medium low heat.  Add cranberries.  Return to a simmer and simmer for about 15 minutes or until all the cranberries have burst.

Remove from heat, remove the cinnamon stick, cool and refrigerate until ready to serve.

Bread Making Pointers

My favorite website to get bread recipes is cooking bread is cooking bread and can be found by clicking the blog title above.

If you have a recipe that calls for self rising flour but don't have any, you can make your own.  Mix 1 cup of the flour called for (bread, all purpose or cake) with 1 1/4 tsp baking powder.

If you want to make muffins but only have a bread recipe, use the same oven temperature and reduce the baking time to 20 minutes.  If not done, cook another 5 minutes and check again until done.

If you want to make bread but only have a muffin recipe, use the same oven temperature and increase the baking time to 45 minutes.  If toothpick inserted in the center is not clean, check at 5 minute intervals until done.

English Muffin Bread

  2 Cup milk                                                                      1 Tbl sugar

  1/2 Cup water, Lukewarm                                              2 Tsp salt

  3 Cup whole-wheat flour                                               1/4 Tsp baking soda

  3 Cup all-purpose flour                                                   Cornmeal

  4 Tsp yeast                                                                     

Put water in a large bowl and add yeast.  Meanwhile, Heat the milk over low heat in a small saucepan until

 warm, stirring frequently - test on arm.  Should be not too hot.

Meanwhile, place 3 cups of whole-wheat flower, 3 cups of unbleached, all-purpose flour, sugar, salt and  baking soda in a large bowl. Stir to mix.

Pour the milk into the water mixture and stir gently.   Stir in the flour mixture about 1/2 to 1 cup at a time  until a dough forms and it becomes too difficult to stir.

Place dough on lightly floured cutting board and knead in the rest of the flour (including remainder of all-purpose flour, if needed). The dough may be slightly sticky. Knead for about 10 minutes until smooth  and elastic.

Divide dough in two, shape into logs, and place in two rectangular pans (9" x 5" x 3") that have been oiled  and sprinkled with cornmeal.

Cover the loaves with a tea towel and let rise for about 1 hour or until doubled in size.

Preheat oven to 400 degrees F. Bake loaves for 25 minutes or until they sound hollow when tapped on the  bottom. Remove from pans right away and cool on wire racks.

Slow Cooker Chicken with Cranberries and Apples

  6 Boneless Skinless Chicken Breasts                            

  1/2 Cup dried sweetened cranberries                            

  1/2 Cup chopped dried apple                                        

  1 Clove garlic very thinly sliced                                    

  2 Tbl brown sugar

  2 Tbl water

  1 Tsp lemon juice

  2 Tsp butter

                                                                                         

Place chicken breasts in a 2-quart (or larger) crockpot. Add remaining ingredients in the order given, dotting

evenly with the butter last. Cover and cook on low for 6 to 7 hours.  Serve over rice.

Slow Cooker Chicken Tortilla Soup

  2 Cup cooked chicken, deboned and                               1 Cup canned corn, drained

  -cut into bite size pieces                                                   2 Clove fresh garlic, minced

  14 Oz can low sodium chicken broth                               3/4 Cup sour cream

  1 1/4 Cup canned, petite diced tomatoes                          3 Tbl fresh cilantro, chopped

  1 Tsp chili powder                                                            1 bag tortilla chips

  1/2 Cup canned diced green chilies                                   2 limes cut in wedges

  1 Tsp cumin                                                                   

 

Put chicken, chicken broth, tomatoes, green chilies, cumin, chili powder, corn, and garlic in crock pot. Cook on low for four hours. At end of the cooking time add cilantro and stir in sour cream. Serve topped with tortilla chips and a squeeze of lime.

Southwest Meat Loaf

2 Lb Ground Pork                                                            1 Tsp Cumin

  1 Tsp Cooking Oil                                                          1/4 Tsp Dried Thyme

  2/4 Cup Onion, Finely  Chopped                                   1/2 Tsp Cayenne

  4 Cloves Garlic, Crushed                                               1/2 Tsp Hot Hungarian Paprika

  1 Tablespoon Jalapeno, Chopped                                   1/2 Cup Panko

  4 Tablespoon Smoked Dried Tomatoes                         1/2 Cup 1% Milk

  1 Tbl Chili Powder                                                        

Preheat oven to 350 degrees.  Heat oil in a large nonstick skillet over medium high heat.  Sautee onion and garlic until soft.  Remove from heat.  In a food processor, mix Tomatoes, chili powder, cumin, thyme, cayenne, Paprika, Panko and milk.  Pulse until tomatoes are chopped.  Add Onions and Garlic, pulse to mix.  Add Ground Pork - mix thoroughly.  Press into a 9 x 4.5 bread pan and bake for 1.5 hours.  Remove from  the oven and allow to stand for 10 minutes before removing from pan and slicing.

Cinnamon Chip Cheesecake

Crust                                                                                

  1 1/2 Cups Cinnamon Graham                                       

  -Crackers, Crushed                                                         

  5 Tablespoon Butter, Melted                                          

  Filling                                                                             

  16 Ounce Cream Cheese, Softened                               

  3 Large Eggs, Slightly Beaten                                        

  1 Cup Sugar

 10 Oz Cinnamon Chips

 1 Tsp Almond Extract

 1 Tablespoon Cake Flour

24 Ounce Sour Cream

Topping

1 Teaspoon Shortening

Heat oven to 325 degrees.

Combine graham cracker crumbs and 5 Tablespoons melted butter and press into the bottom of a 9 inch spring form pan.  Bake 8 minutes

Increase oven to 350 degrees

Beat cream cheese, 1 cup sugar, cake flour and almond extract on medium speed until well blended.  Add sour cream, beat on low speed until blended.  Add eggs, one at a time, and beat on low speed until blended.

  Do not overbeat.

Pour half of filling in prepared crust.  Reserve 1/3 cup of the chips, put remaining chips evenly over the filling.  Carefully spoon remaining filling over the chips.  Place on a shallow baking pan and bake for 1 hour or until center is almost set.  Remove from oven.  Cool for 10 minutes on a wire rack then use a knife to loosen the cheesecake from the  side of the pan.  Cool completely.

In a small bowl, combine shortening (MUST use shortening, not butter, oil, margarine or spread) and reserved chips.  Microwave on high for 30 seconds and then stir until melted.  Drizzle over cake.  Cover and refrigerate for at least 4 hours.

Award Winning Orange Creamsicle Fudge

This is the fudge that won second place in a Tailgate recipe contest.  It was tied and edged out by Asian Meatballs with Tofu, Ground Chicken and Ground Turkey.  Enjoy!

1 1/2 Tsp Butter                                                                7 ounces marshmallow creme

  3/4 Cup butter                                                                3 Tsp orange extract

  3 Cup sugar                                                                    12 Drop yellow food coloring

  3/4 Cup heavy whipping cream                                      5 Drop red food coloring

  12 ounces vanilla or white chips                                    

Grease a 13-in. x 9-in. x 2-in. pan with 1-1/2 teaspoons butter; set aside OR line the pan with non stick  Reynolds foil then butter the pan. In a heavy  3 to 4 quart saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook  and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.  Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut  through with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yield: about 2-1/2 pounds.

Candy Corn Cookies

  3/4 Cup shortening                                                         2 Tbl Corn Syrup

  6 Tablespoon butter, softened                                        1/4 Cup honey

  3/4 Cup granulated sugar                                               1 Tbl vanilla

  3/4 Cup packed brown sugar                                          2.5 Cup + 2 Tbl All Purpose Flour

  3/4 Cup yellow cornmeal                                                12 Oz Butterscotch Chips

  1.5 Tsp baking soda                                                        3/4 Cup chopped honey-roasted

  3/4 Tsp salt                                                                     -peanuts

  1 Tbl Oil                                                                         Coarse sugar or turbinado sugar

  1 egg                                                                              

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or lightly grease cookie sheet; set  aside.

2. In a large bowl, combine shortening and butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cornmeal, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, honey, and vanilla until combined. Beat in as much of the flour as  you can with the mixer. Using a wooden spoon, stir in any remaining flour, the caramel bits, and peanuts.

3. Place coarse sugar in a small bowl. Shape dough into 1-1/4-inch balls. Roll balls in coarse sugar to coat.

 Place 2 inches apart on the prepared cookie sheet.

4. Bake in the preheated oven for 9 to 11 minutes or until tops are golden and edges are firm. Cool on cookie

 sheet for 2 minutes. Transfer cookies to a wire rack; cool.

Pierogis

  2.5 Cups All Purpose Flour                                            2 Tbl Sour Cream, Full Fat

  1 Tsp Salt                                                                        1/2 Cup Water, Lukewarm

  1 Large Egg, Beaten                                                      

In a medium or large bowl, mix all the ingredients together and knead just a little.  The dough should not be very smooth and should be a  little sticky.  Cover the dough and lest stand for 1/2 hour before using.

Cut the dough into 6 sections and roll out or run through a pasta press.  Use flour as necessary on the counter to prevent the dough from sticking.  Flip the dough several times while rolling.  The dough should be very

 thin.  Cut 3 - 4 inch circles from the dough.  Add a spoonful of filling to the center of each circle.  Do not over fill.  Wet the edge of the dough circle and seal.  Be sure that no filling has leaded out of the sealed edge - the

 pierogi will come open during boiling.

Place the sealed pierogi on a floured surface until they are boiled.

To Cook: Bring a large pot of water to a rolling boil - add a couple of Tablespoons of salt.  Taste the water - it should be slightly salty.  Carefully place a batch of pierogi into the boiling water, careful not to crowd, and boil 1 -  2 minutes.  Place the pierogi in a buttered tray and brush with additional butter.  t this point, you may freeze the pierogi.  Or you may cook them - either fry in butter or put pan in 350  degree oven and bake for 15 minutes or until golden.

To reheat:  Remove from the freezer at least 24 hours in advance and thaw in the refrigerator.  Cover the dish with foil and heat for 30 to 40 minutes in a 275 degree oven.

Filling:  Pierogi can be filled with whatever you like.  I use a mix of mashed potato - just the potato, no butter, sour cream, etc and an extra sharp cheddar.  I have also used the buffalo chicken dip below.

Buffalo Chicken Dip:

  2 Chicken Breast, cooked                                               

  12 Ounce Cheddar Cheese, Shredded                          

  6 Oz Hot Sauce

  8 Oz Cream Cheese                                                       

Pre-Heat Oven to 350.   

If making Dip:  Shred chicken with two forks.  Mix all ingredients in a bowl and spread evenly in a greased pan.  Bake for 35 minutes and serve with crackers.

If using to fill pierogi:  Chop chicken in a food processor.  Add remaining ingredients to to the food processor and mix thoroughly.

Butterfinger Candy

  1 Cup Jif                                                                         1/3 Cup Water

  1/3 Cup Light Corn Syrup                                              Dipping Chocolate

  1 Cup Granulated Sugar                                                

Cook corn syrup, sugar and water to 310 degrees F.  Remove from heat and stir in warmed peanut butter until completely blended - but be quick.  Pour onto greased cookie sheet or silicone mat and score into pieces.  When cool and hard, dip into melted chocolate.

Pork Stew with Black Beans (Crock Pot Recipe)

1 Lb Pork Roast cut into 1 inch cubes
Salt
Pepper
2 Tablespoons All Purpose Flour
30 Ounces Black Beans, rinsed and drained
15 ounces chicken stock/broth
1 Teaspoon Ground Cumin
1 Tsp Garlic Powder

Coat pork cubes in salt, pepper and flour.  Brown on stove top and transfer to crock pot.  Add remaining ingredients and cook on low for 6 to 8 hours

Three Bean Chili

  1 Lb ground turkey                                                          15 Oz kidney beans, rinsed

  28 Oz diced tomatoes, undrained                                     15 Oz great Northern beans, rinsed

  16 Oz Salsa                                                                     1 Tsp chili powder

  15 Oz black beans, rinsed                                                1 Tsp ground cumin

Cook turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally.  Add to slow cooker with all remaining ingredients.  Cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

Per Serving: 344 Cal (10% from Fat, 36% from Protein, 53% from Carb); 32 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 47 g Carb; 13 g Fiber; 7 g Sugar; 105 mg Calcium; 6 mg Iron; 938 mg Sodium; 43 mg

 Cholesterol

Cheesy Crock Pot Chicken

2 Lb Chicken Breast, boneless, skinless                               

Salt and pepper to taste

1/4 tsp garlic powder                                                                 

2 Cans Cream Of Chicken Soup                                    

1 Can Cheddar Cheese Soup                                        

Rinse chicken and sprinkle with salt, pepper, and garlic powder. Place in crockpot. Mix undiluted soups and

 pour over chicken. Cook on low all day.

Serve over rice or noodles.

Chicken Stew with Spinach (Slow Cooker Recipe)

  18 Ounce Chicken Breast, cubed                                  

  30 Ounce chicken broth                                                

  1 Can cream of chicken soup                                        

  1 1/2 Cup celery, Cut In Pieces                                     

  1 1/2 Cup carrots, Cut In Pieces                                    

  14.5 Ounce Butter Beans

  14.5 Ounce Cannelloni Beans

  10 Ounce frozen chopped spinach, thawed

  Salt and pepper to taste                                                 

Combine all ingredients except spinach in crock pot and cook on high for 5 hours. Add spinach and cook for

 another hour.

6 Servings

Per Serving: 325 Cal (15% from Fat, 42% from Protein, 43% from Carb); 34 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 35 g Carb; 9 g Fiber; 2 g Sugar; 193 mg Calcium; 5 mg Iron; 1174 mg Sodium; 53 mg Cholesterol

Tuscan Beef Stew (Slow Cooker Recipe)

10 1/2 Oz Condensed Beef Broth                                   

1/2 Cup Dry red wine OR water                                            

1 Tsp Italian seasoning                                                    

1/2 Tsp garlic powder                                                      

14 1/2 Oz diced tomatoes, with Italian herbs                 

3 large carrots cut into 1" Pieces (about 2 cups)

2 Lb beef for stew cut into 1" pieces

32 oz Cannellini, rinsed and drained

Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef  in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

* Or on HIGH for 4 to 5 hours.

Butter Bell

Do you like butter but dislike how it is hard to spread?  Then get a butter bell.  This keeps butter soft and fresh for up to 30 days - all you have to do is put fresh cold water in every three days.    Click the blog title above to go to their website or check out your local kitchen store. 

Pumpkin Angel Food Cake

1 box angel food cake mix                                               1 Tbl pumpkin pie spice

  15 Oz Pumpkin Pie Filling                                             1 Cup water

Mix above ingredients and bake in an ungreased 9 x 13-inch pan for 30 minutes in a 350 degree F oven.

 Invert on cups or cans to cool.

Walking

As many of you know, I have been walking a lot in the last year.  And why not?  It is easy, doesn't take a lot of equipment, can be done anywhere and is good for you.  Whether you just get out and walk 30 minutes each night or want to train to work up to something bigger, I highly recommend just do it.  A couple of years ago, I walked a 5 K (3.1) for the humane society.  This spring, I walked a 15 K (9.2 miles) for a rails to trails fundraiser.  After those accomplishments, I moved on to Half Marathons.  A year ago, if you had said that I would consider walking 13.1 miles, I would have laughed at you, but it just took a little time and planning. 

If you are going to walk distances, get a good pair of shoes.  I recommend Brooks, not only because they work well for me, but also because they are environmentally conscious. 

If you want more information on walking in general, walking for weight loss, or training for a half marathon, about.com is the website for you (Click on Walking above to go to the page).   The training schedule I used is on their website at http://walking.about.com/cs/marathontraining/l/blhalfmarathon.htm

So, find an event to get you motivated, register for the event and get moving.  Happy Trails.

Pasta Fagioli Soup

2 Qt chicken broth                                                            Salt to taste

45 Ounce Canellini Beans                                                Pepper to taste

4 Tsp Dried Rosemary                                                      1 Lb ditalini pasta

3 Clove Garlic                                                                  2 Tsp of extra virgin olive oil

1 Tbl Tomato Paste                                                           Romano grated cheese (optional)

Cut the fresh rosemary leaves into small pieces (taking care not to mince too small). Peel the garlic away from the outer shell and cut into thin slices. Place into a small bowl. Instructions: In a large cooking pot, set the heat on medium and saute the olive oil and garlic. Cook for 30 seconds and then add the chicken broth. Let the liquid come to a rolling simmer and add the canellini beans and juice from the can. Add the tomato paste, rosemary, salt and pepper. Continue to cook on medium-low for 8 minutes. In a separate large cooking pot, boil water with a sprinkle of salt. Cook the ditalini pasta as instructed on the box and drain. Add the cooked pasta to the broth and taste. Add salt and pepper if necessary. Serve hot and sprinkle with grated

 cheese if desired.

Cuban Pepper Chicken

6 Chicken Breast, Boneless, -Skinless                             

1 Tsp paprika                                                                   

1 Tsp cumin                                                                            

1 Tsp salt                                                                         

1 Tsp cayenne

1/4 Cup lime juice                                                                   

3 Tbl butter                                                                      

4 Clove garlic                                                                  

Zest from 1 lime                                                              

1/2 Cup light rum

1 yellow bell pepper, cut into 1 -inch cubes

1 red bell pepper, cut into 1 inch-cubes

2 Tbl fresh thyme, chopped

15 ounce can diced tomatoes

3 Cup cooked rice

Cut chicken into 1 inch cubes.  Season chicken breasts with cumin, cayenne, salt, and paprika. Place chicken breasts in 3-4 quart crock pot, add butter, garlic, lime zest, 1/4 cup fresh lime juice, and rum. Cover and cook on medium for 4-6 hours. Stir in cubed bell peppers, thyme, and tomatoes. Cover and continue to cook for an additional 1-2 hours. Serve over rice.

Creamsicle Cupcakes

Orange Cupcakes                                                          

2 1/2 Cup all-purpose flour                                              

2 Cup granulated sugar                                                   

1/2 Tsp Baking Powder                                                   

1/2 Tsp Baking Soda                                                       

1/2 Tsp Salt                                                                      

3 Large Eggs                                                                   

2 Tbl grated orange zest

2 Tsp Orange Extract                                                      

3/4 Cup vegetable oil

1 Cup Milk, Soured

Frosting

8 Ounce Cream Cheese, softened

1 Tsp vanilla extract

1 1/2 Cup confectioners’ sugar, Or -To Taste

1. Cupcakes: Heat oven to 350F. Line 24 muffin cups with paper liners.

2. In a medium bowl, whisk flour, 1 cup of the sugar, the baking powder, baking soda and salt until

blended.

3. In a large bowl with electric mixer, beat eggs, orange zest and orange extract until blended. Beat in

 remaining 1 cup sugar. Beat in oil, then buttermilk, until blended.

4. On low speed, beat in flour mixture just until blended. Spoon about 1/4 cup batter into each muffin

 cup.

5. Bake 25 to 28 minutes until wooden pick inserted in center comes out clean. Remove to wire rack to

 cool completely.

6. Frosting: Beat cream cheese and vanilla in a medium bowl with mixer on low speed to blend. Add

 confectioners sugar and beat until fluffy.  Refrigerate until firm enough to spread.

7. Spread about 1 Tbsp frosting on each cupcake.

Pumpkin Fudge

  1 Cup Almonds, Chopped                                             1 Tsp Pumpkin Pie Spice

  3 Cups Sugar                                                                  1 3/4 Cup Butterscotch Chips

  1 Cup Butter                                                                   1/4 Cup Cinnamon Chips

  5 0unces Evaporated Milk                                              7 Ounce Marshmallow Cream

  1/2 Cup Pumpkin, Pureed                                              1 Tsp Vanilla

Butter a 9 x 13 pan and set aside.

Preheat oven to 300 degrees.  Arrange almonds on a cookies sheet and place in oven to toast.  Stir frequently,

 do not burn.  Remove from oven and set aside.

In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice.  Bring to a boil, stirring constantly.  Continue boiling over medium heat until mixture reaches 234 degrees F on a candy thermometer (about 10

 minutes).
 

Remove from heat.  Stir in butterscotch and cinnamon chips.  When chips are melted, add marshmallow cream, nuts and vanilla.  Mix until well blended and immediately pour into prepared pan.  Spread evenly.  Cool at room temperature, cut into squares and store in the refrigerator in an air tight container.

Linguine With Roasted Red Peppers And Tomatoes

  13 Ounce Linguine                                                         1 Tablespoon Parsley

  1 Medium Clove Garlic                                                  1 Tablespoon Italian Seasoning

  1/2 Tsp Salt                                                                     3 Tablespoon Olive Oil

  12 Ounce Roasted Red Pepper                                      1/2 Tsp Crushed Red Pepper

  1 Cups Cherry Tomatoes, Quartered                              1/2 Cups Parmesan

Bring large pot of well salted water to a boil over high heat. When boiling, cook Linguine per package directions.

Meanwhile, coarsely chop garlic and sprinkle with 1/2 tsp salt.    Cut red peppers into a 1/4 inch dice and put in a large bowl.  Add garlic, tomatoes, parsley, Italian seasoning, olive oil and red pepper flakes.  Heat a medium skillet over medium heat, pour in pepper and tomato mixture, stir until heated through, about 5  minutes.  Return to your bowl.

When the pasta is done, add it to the bowl and mix thoroughly.  Put in bowls and top with cheese.

Enjoy!

Per Serving: 346 Cal (31% from Fat, 14% from Protein, 55% from Carb); 12 g Protein; 12 g Tot Fat; 3 g Sat Fat; 6 g Mono Fat; 48 g Carb; 3 g Fiber; 3 g Sugar; 124 mg Calcium; 2 mg Iron; 339 mg Sodium; 66 mg Cholesterol