I made this soup, a couple week’s back, before Thanksgiving. I basically followed this recipe, but I passed on the Tabasco sauce, and added cayenne pepper instead…it was SPICY!! Just how we like it 😀 It was really good, and it’s a great go-to, one pot soup to make.
A while back I had a bunch of fruit, that was very ripe, so I decided to turn them into a fruit salad. I searched around for a recipe, and came across the one below. The fruits I used were different, since at the time I had, apples, peaches, pears and plums. But how the recipe is made, is what I took from it (as well as adding a touch of honey), and it turned out really good!! Will definitely make it again, especially since, any fruit combination works.
I literally took this recipe off of the back of a cereal box, Target’s Market Pantry Toasted Oats Cereal. Been wanting to make them, for the longest time, and finally got around to it late last week. On the box they’re called ‘breakfast bars’, but they’re more snack bars for us.
They turned out all right, and are tasty, though a bit crumbly. But I blame myself, as I think I should’ve made a bit more, of the corn syrup/peanut butter/brown sugar mixture, then stated in the recipe. Next time though!! Says it makes 24 bars, but I cut it into 16. The recipe is below, if you’re interested, in making it.
Do you have a cereal bar recipe you’d like to share?! Tell me about it, I’d love to hear from you!!
Saw this recipe, after getting my weekly email from Food.com. It was about Crock Pot recipes, one could make, during the hot months of summer. After perusing the list, this one caught my eye, because a) I was looking for a new chicken recipe to try out b) was made in the Crock Pot…win!! and c) had very few ingredients I already had on hand. I was able to put it all together and into the Crock Pot within 5mins…was loving it already!! I chose to use boneless, skinless chicken thighs, since that’s what I had in the freezer. I did defrost them a bit, for almost a day in the fridge first, but you could definitely cook it from frozen. Being that there wasn’t any bone, I cut the cooking time to 4hrs on Low, which was perfect. For our personal tastes I used 1/2 cup of sugar, a 1/3 cup of apple cider vinegar, 1/2 cup of Sprite Zero, 4tbsp of minced garlic, 1/2 tsp of ground black pepper and 1/2 tsp of cayenne pepper. At first I thought, the vinegar was REALLY strong, after mixing it all together. But after cooking, it mellowed out enough, for us to enjoy it. The chicken was moist, flavourful and reminded my hubby and I of sesame chicken…minus the sesames LOL I served it over rice, so it could soak up the sauce. I know, from the photo, it doesn’t *look* very appetizing…but we very much enjoyed it. If you’re looking for a new chicken recipe, that doesn’t require much work, then I’d definitely suggest you give this one a try!!
Remember, how in my last dinner post, I told you we had bought mutant chicken breasts from T&T? Well, I took the last 2 pieces we had, and made this recipe. At first, I wasn’t sure about making it, as it’s pretty high in sodium, but I went for it anyway. When I read that I would need ‘Neufchatel cheese’, I was like what IS that?! But, I quickly found out it’s very similar to cream cheese. Otherwise I wouldn’t have bothered making this recipe, if I had to go out of my way to find this cheese LOL I personally have never seen this cheese, in the grocery stores I shop at, but I wasn’t looking for it either? The added cream cheese (which looking back now I should’ve only added 3/4 of the brick), makes it turn the not so pretty colour above, but don’t let that fool you. Next time I’ll add more colourful veggies, to bump up the pretty factor 🙂
So, after making it on Friday, we finally had it tonight over some basmati rice. First off, I tasted it while it was cold, and it tasted like chicken salad with a kick. I could definitely eat this cold!! But, tonight we did heat it up, and it was NUMMY. Now the salsa makes it slightly (in our taste) spicy, so if you’re sensitive to it, just use a mild or green salsa instead. If you’re in the mood for a quick to prepare crockpot meal, I’d definitely say to give this one a try!!
As Christmas creeps every closer, my baking bug kicks into over drive, and my mind races trying to figure out what to make this year. I came across a Fudge Crinkle cookie recipe, and knew I had to give it a try. Now, being the naive baker that I apparently am, I had NO idea that you could use cake mix to make cookies. I…KNOW…I was like ‘whaaaa?’ too!! You definitely can, and the cookies that come out of it, are super nummy!! They’re soft and not hard or crispy (unless you overbake)…BONUS 😀 The photo above is from the first batch I made, for my hubby to take to work, as gifts for his bosses and friends. They came out good, but the second batch I made for Christmas baking gifts for family, looked MUCH prettier with the use of ganulated sugar. I TOTALLY recommend rolling them in granulated sugar – hands down. I also added 1/2 a cup, of peanut butter chips, to bump up the numminess factor 😀 They’re also REALLY quick and easy (only 4 ingredients) to make too, so once you’re used to making them, you’ll be munching on them within 15-20mins…omnomnom.