Recipe: Pulled BBQ Chicken

{Original recipe from allrecipes.com}

Yummy (and super easy!) dinner that is perfect for any busy family!

Ingredients

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Recipe: Almond Joys

We had the pleasure of enjoying lunch last Sunday with sweet friends. The husband is the chef in the family and he served up the best tacos I may have ever eaten. Seriously. Amazing. For dessert he served a homemade version of Aaron's most favorite candy, Almond Joys. They were delightful!

He sent us home with the leftovers which I am slightly bitter about because I keep finding myself eating them.

He used a recipe from Mommy's Kitchen and they are called Almost Almond Joys.

I hope you try the recipe! If you do, make sure to let me know how they turn out!

Recipe: Strawberry Scones

 Recipe from Simple & Delicious

It's strawberry season! I love finding wonderful recipes for my strawberry addiction!

. . .

Strawberry Scones with Lemon Glaze

Ingredients

·       2 cups all-purpose flour

·       2 tablespoons sugar

·       1 tablespoon baking powder

·       1/2 teaspoon salt

·       5 tablespoons cold butter

·       1-1/4 cups plus 2 tablespoons heavy whipping cream, divided

·       1 cup frozen unsweetened strawberries, chopped

·       GLAZE:

·       2 cups confectioners' sugar

·       3 tablespoons lemon juice

·       1 tablespoon butter, melted

·       1 tablespoon 2% milk

Directions

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times.

• Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream.

• Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm. Yield: 8 scones.

. . . 

I made this recipe exactly as above (except for the rolling out the dough and cutting into rectangle shapes; I ran out of time and just formed the rectangles with my hands. Messy, but it worked just fine!) I took these delightful goodies to a playdate where they were all eaten up. A good sign of a great recipe!

Recipe: New Orleans Gumbo

Recipe from Taste of Simple

This yummy recipe has become a regular in our home over the past few months! 

Try it out and let me know what you think!

New Orleans Gumbo

Ingredients

• 2 cups chicken broth
• 1 cup uncooked converted rice
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• 3 tablespoons all-purpose flour
• 1/4 cup cold water
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 large green pepper, chopped
• 1/4 cup minced fresh parsley

Directions

• In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.
• Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
• Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
• Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo. Yield: 8 servings.

Recipe: Chocolate Pecan Pie

Mayan Chocolate Pecan Pie 

I have not shared a recipe in awhile and I thought this delightful goody was too good not to share. 

We tried this on Thanksgiving and it was amazing! 

Photo & Recipe by Taste of Home

Ingredients

• 1/2 cup chopped pecans
• 1/2 cup dark chocolate chips
• 1 frozen pie shell (9 inches)
• 3 eggs, lightly beaten
• 1 cup sugar
• 1 cup dark corn syrup
• 2 tablespoons butter, melted
• 1 tablespoon coffee liqueur
• 1 teaspoon ground ancho chili pepper*
• 1 teaspoon vanilla extract
• 1 cup pecan halves

* I did not use the ancho chili pepper - and the pie still turned out amazing!

Directions 

• Sprinkle chopped pecans and chocolate chips into pastry shell. In a small bowl, whisk the eggs, sugar, corn syrup, butter, liqueur, pepper and vanilla. Pour into pastry; arrange pecan halves over filling.
• Bake at 350° for 55-60 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Recipe: Salsa Verde

My sweet friend Jenny Gumbert gave me this recipe and she got it from her mother and she probably got it from her mother... right Jenny? It is amazing! And as you can see by the below photograph I have made this recipe so many times the paper is beginning to wear and the writing is smudged off in places. 

Jenny's original recipe is for her amazing Green Enchiladas which I do make, but I love the salsa so much that I will just make that and we eat it with tortilla chips. One night last week my dinner was chips & salsa verde. No kidding.

INGREDIENTS

• tomatillos (about 10)
• jalapenos (1-2 optional spice)
• chicken bouillon (2 cubes)
• 1 garlic clove
• 1 medium onion

DIRECTIONS

1. Boil tomatillos, jalapenos and onion until tender.
2. Drain water.
3. Add chicken bouillons and garlic (and a pinch or two of salt if desired).
4. Place all ingredients in blender and blend.
5. Pour in cute little bowl and serve with your favorite tortilla chips.

Let me know if you try it!

Recipe: Baked Oatmeal

{BAKED OATMEAL}

This recipe is so yummy (thanks to Kelly Shradley for the recipe years ago!) Seriously. I know the name may sound not so appealing but try it and I promise you will not be disappointed. I like to make this for breakfast when we have overnight guests because 1. it's a crowd pleaser, 2. it's easy, 3. it's inexpensive to make, and 4. I typically have all the ingredients on hand.

It had actually been awhile since I made this delightful breakfast goody and was reminded of it when my 4 year old nephew said "auntie ashlee how come you don't make me oatmeal anymore?" haha. He definitely has me wrapped around his little finger because I went out right away to pick up the ingredients so I could make it for him this morning.

Try it and let me know what you think!

INGREDIENTS

• 2 eggs, beaten
• 1 cup milk
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 3 cups quick cooking oatmeal
• 1/2 cup raisins (optional)

DIRECTIONS

1. Mix together the first 7 ingredients thoroughly.
2. Stir in the oatmeal and raisins.
3. Pour into a greased 8x12 baking dishes.
4. Bake at 350 degrees for approximately 25 minutes.
5. Serve warm with milk.

yield: 8-6 servings

Recipe: Amazing Coffee Cake

Tea Party Goodness {Raspberry & White Chocolate Coffee Cake}

This morning I hosted a little tea party for a soon-to-be-mommy. A couple of us mommies got together to drink tea (or coffee in my case), eat yummy breakfasty foods and most importantly to pray over this wonderful godly woman and for this sweet little baby boy who is about to enter this world.

Below is a recipe for some yummy goodness that we had at our little tea party.

April - We love you so much and are so excited to meet baby Austin any day now!

We made little prayer cards with baby Austin's name highlighted on each one.

{Recipe}

Ingredients

• 2 cups biscuit/baking mix
• 2 tablespoons sugar
• 1 egg
• 2/3 cup 2% milk
• 2 tablespoons canola oil
• 1/2 cup white baking chips
• 1/2 cup apricot preserves (I used raspberry)
  
• 
  TOPPING:
• 1/3 cup biscuit/baking mix
• 1/3 cup sugar
• 2 tablespoons cold butter

Directions

• In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan.
• Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.
• For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.
• Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 12 servings.

Recipe from Taste of Home's Simple & Delicious

Recipe: Old Glory Dessert

Old Glory Dessert
One of my favorite 4th of July recipes!

{recipe & photo from taste of home}

Ingredients

• 1 tube (18 ounces) refrigerated sugar cookie dough
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 3/4 cup confectioners' sugar
• 4-1/2 teaspoons lemon juice
• 1/2 cup fresh blueberries
• 2 cups quartered fresh strawberries

Directions

1. Press cookie dough into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown. Cool on a wire rack.
2. In a large bowl, beat the cream cheese, sugar and lemon juice until smooth. Set aside 1/4 cup. Spread remaining cream cheese mixture over crust.Decorate with blueberries and strawberries to resemble a flag.
3. Cut a small hole in a corner of a pastry or plastic bag. Insert star tip #16. Fill with reserved cream cheese mixture. Beginning in one corner, pipe stars in the spaces between the blueberries. Yield: 12-15 servings. Old Glory Dessert Reci

. . .

What are your 4th of July favorites?
Traditions?

Recipe: Marinated Pork Medallions

Marinated Pork Medallions (from Taste of Home's Simple & Delicious)

We tried this recipe the other night and it was hit. I forgot to marinate the pork overnight, so it only marinated for the day, but it was still wonderful (and super easy!) I served the pork with corn on the cob and rolls. There probably should have been a green vegetable in there somewhere... maybe next time. :)

{Recipe}

Ingredients

• 1/2 cup packed brown sugar
• 1/2 cup Italian salad dressing
• 1/4 cup unsweetened pineapple juice
• 3 tablespoons soy sauce
• 2 pork tenderloins (1 pound each), cut into 3/4-inch slices

Directions

• In a small bowl, combine the brown sugar, salad dressing, pineapple juice and soy sauce. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
• Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill pork, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Yield: 5 servings.

(We currently do not have a grill so I baked the pork medallions in the oven for about 40 minutes, basting with the reserved marinade every few minutes.)

Yummy Recipe {Cobblestone Muffins}

{ CINNAMON CRUNCH COBBLESTONE MUFFINS }
from Pampered Chef's All The Best Cookbook


So yummy.

It's another one of those that you will have be careful... I ate almost the entire batch by myself. eek.

Ingredients

• 1/4 cup pecan halves, chopped
  
• 2/3 cup sugar
  
• 1 tbs cinnamon
  
• 2 packages (11.3 oz) refrigerated dinner rolls
  
• 1/3 cup butter, melted, divided
  
• 1 tbs all-purpose flour

Directions

1. Preheat over to 375. Chop pecans. Combine pacans, sugar and cinnamon. Mix well.
2. Separate rolls; cut each roll into six pieces. Place half of the dough pieces and 2 tbs of melted butter in bowl; toss gently to coat. Sprinkle with 1/4 cup of sugar mixture; toss to coat. Divide dough pieces evenly among six muffin cups. Repeat with remaining dough, 2 tbs of butter and 1/4 cup of the sugar mixture; divide evenly to fill remaining muffin cups.
3. Add flour to remaining butter and mix until crumbly. Place a spoonful of crumb topping over each muffin.
4. Bake 20-25 minutes or until muffins are deep golden brown. Remove from oven. Cool in pan 5 minutes. Serve warm.

{Enjoy}

Yummy Recipe

{ P e c a n P u m p k i n D e s s e r t }
This dessert is my favorite. My mother-in-law makes it every fall and I do love it... so much so that last year when she was living in another state I got desperate and had to make it myself. I am pretty sure I ate the entire thing. :) It really is amazing. I just made it for dinner guests this past weekend and it was a hit (as I knew it would be.)

Try it and let me know how yours turns out!

{recipe & photo courtesy of allrecipes.com}

Ingredients

• 2 (15 ounce) cans solid pack pumpkin
• 1 (12 ounce) can evaporated milk
• 1 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1 (18.25 ounce) package yellow cake mix
• 1 cup butter, melted
• 1 1/2 cups chopped pecans
• FROSTING:
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 (12 ounce) container frozen whipped topping, thawed

Directions

1. Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.
2. In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans.
3. Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.
4. In a large mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

{ More Fall Decorating }

I did a little of my own fall decorating this weekend. I tend to lean toward the simple decorations, that means the table and the front door. I don't like clutter of any kind and sometimes I think holiday decorations can become just that, clutter. haha. I like clean, simple, pretty... that can easily be used year after year. (Really, I wish I had gone over to my friend Johanna's house and photographed her fall decorations because they are perfect. But I didn't... so you will just have to be happy with mine.)

So, I knew I wanted a colorful, fall arrangement on the table and I knew that it had to be cheap (i.e. pretty much free). So, I took a little trip to JoAnn Fabrics and picked up a couple of different fall colored flowers and stems (and used my 40% off coupon). I played with it until I decided that I liked it. I added two green candles on either side and there you go. It communicates fall without being tacky or cluttery and works well with the rest of our home decor.

. . .

I also tried my hand at the wire pumpkins.
I think they are adorable. I did a big one and a baby one.
This little set-up hangs out on our bar between the kitchen and living room
(including the most amazing candle - three scented layers: pumpkin spice, apple vanilla, & cinnamon walnut).

I love baby pumpkins.