Recipe: Pumpkin Spice Cupcakes

Ingredients:

Cupcakes

• 2 2/3 C. flour
• 3 Tbsp espresso powder
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp salt
• 1 (15 oz) can of pumpkin puree (NOT pumpkin pie filling)
• 1 C. granulated sugar
• 1 C. brown sugar
• 1 C. vegetable oil
• 3 large eggs

Frosting

• 2 1/4 C. heavy whipping cream, chilled
• 1/4 C. powdered sugar

Caramel sauce filling/topping

• caramel sauce
• cinnamon

Instructions:

Cupcakes

1. Preheat oven to 350°F. Line two 12-hole cupcakes tins with cupcake papers.
2. In a medium bowl, combine flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Stir together and set aside.
3. With an electric mixer, mix together the pumpkin, granulated sugar, brown sugar, and oil on medium speed. Add the eggs one at a time, beating well after each addition.
4. Add the flour mixture in two additions, mixing until just incorporated.
5. Fill the cupcake papers ~3/4 full. Bake until cupcakes are golden and a toothpick comes out clean, about 18-20 minutes.
6. Transfer the pans to a wire rack to cool for about 10 minutes, then remove the cupcakes from the pan. Let cool completely.

Caramel Sauce

1. Follow recipe, here.
2. Pour into a squeeze bottle. Insert tip of squeeze bottle into cupcake and squeeze some caramel sauce into the cupcake.

Frosting

1. In a medium bowl with an electric mixer fitted with a whisk attachment, whip heavy cream on medium-low speed at first, gradually increasing to high speed.
2. Blend in powdered sugar, gradually.
3. Whip until stiff peaks form, careful not to over-beat.
4. Using a pastry bag with a decorative tip, frost the cooled cupcakes.
5. Sprinkle with ground cinnamon and caramel sauce.

*Store in an air tight container.
*Refrigeration recommended.

Recipe: Caramel Sauce

• 2 C. heavy whipping cream
• 1 C. brown sugar, packed
• 1/4 C. (1/2 stick) butter

1. Bring all ingredients to a boil in a sauce pan over medium-high heat, stirring frequently.
2. Reduce to medium-low heat and simmer sauce until reduced to ~1 3/4 cups, stirring occasionally. (I simmered for about an hour and it still wasn't at at the suggested 1 3/4 cups so I just stopped there and used it the way it was, and it was still really awesome.)

Great for cupcakes, ice cream, cheesecakes, etc.

Recipe: Puppy Chow (aka Muddy Buddies)

Infinitely better than that Muddy Buddies crap you can buy premade at the store.

• 1 stick of butter
• 1 C. peanut butter
• 1 bag (12 oz) chocolate chips
• a splash of vanilla
• 1 box of Chex
• powdered sugar

1. Melt butter, peanut butter, chocolate, and vanilla together.

2. Stir in Chex (I usually use a little less than a whole box--I used a whole box this time and it ended up being too much Chex--the cereal to chocolate/PB ratio was off), coating it well in the chocolate/PB mixture.

3. Toss in powdered sugar, coating it well. (Sometimes I use a giant storage bowl, but I usually use a Ziploc storage bag--I put about a quarter of the mixture into the bag, add some powdered sugar, inflate the bag with my lung air, close it up all the way, and shake it up.  Then I add more of the Chex mixture, more powdered sugar, more air, and shake some more.  I do the same thing with the rest but in a different bag, so that there's room for the air and the shaking.)

*It's usually coated in powdered sugar way better but because I used too much check, there wasn't enough of the chocolate/PB mixture on each piece of cereal so there wasn't as much for the sugar to stick to.  Still very delicious but let this be a lesson to you!

**This is how my grandmother made it, how my mom made it, and now how I make it.  There are other recipes, other ways of doing it, I'm sure, but this is mine and how I've always known it to be.

Recipe: Slow Cooker Ham & Potato Soup

I'm so lucky to have such an adorable sou chef to help me out in the kitchen.  This isn't a meal he'll eat--he doesn't like soup unless it's Ramen--but he absolutely loves to help me make it!

Slow Cooker Potato & Ham Soup

• 3-1/2 C. diced potatoes
• 1/3 C chopped celery
• 1/3 C. finely chopped onion (I use mined onion, nowhere near 1/3 of a cup, because I can't even been in the same area of the house as someone cutting onions, let alone be the onion cutter myself)
• 1 C. diced ham 
• 3-1/4 C. water
• 6 chicken bouillon cubes
• 1 tsp. salt
• 1 tsp. pepper
• 5 Tbsp. flour
• 5 Tbsp. butter
• 2 C. milk

1. Cut up the potatoes, ham, celery, and onion.
2. Add to slow cooker with water, chicken bouillon cubes, salt, and pepper.
3. Cook on LOW for 6-8 hours, or on HIGH for 4-6 hours.
4. About 20-30 minutes before cook time is over, melt the butter in a saucepan, add flour, and gradually add milk, stirring constantly over medium heat until thick.
5. Stir mixture into slow cooker.
6. Cook for remaining 20-30 minutes.
7. Enjoy!

{Between steps 2 and 3.}

Make-Your-Own: Shamrock Shake

Back in March, I was really obsessed with the Shamrock Shakes from McDonald's but there was no way I could afford buying one (or two or five) every day so I took to the internet!  As it turns out, you can make your own and it's really easy!  This way, I can have my beloved Shamrock Shakes all year 'round AND I don't have to sell everything I own to afford them!

• 3 C. vanilla ice cream
• 1-3/4 C. milk
• 1 tsp mint or peppermint extract
• green food coloring

1. Blend.
2. Top with whipped cream and a cherry.
3. Consume!

Slow Cooker Meals, #3

FOR ALL RECIPES: Combine all ingredients in a freezer bag, freeze, remove from freezer and put into refrigerator to thaw the night before you want to make each one. Then, when you're ready to start cooking, simply dump the bag into your slow cooker and cook for the amount of time indicated. If there are instructions for preparation, follow those before adding to bag and freezing.


Savory Pepper Steak

• 1½ lbs round steak, cut into ½ in strips
• ¼ cup flour
• ½ tsp salt
• ½ tsp pepper
• 1 small onion, diced
• 4-5 garlic cloves
• 1 green pepper, diced
• 1 red pepper, diced
• 1 (16 oz) can Italian style tomatoes
• 1 tbsp beef bouillon
• 2 tbsp Worcestershire sauce
• 1 tbsp steak seasoning
• 1 tbsp steak sauce

1. Toss steak in salt, pepper, and flour and add to the freezer bag.
2. In a medium bowl, mix together the rest of the ingredients. Add to bag.
3. Cook on LOW for 8 hours or on HIGH for 6 hours.

Teriyaki Pork Chops

• 4 pork chops, about 1 in thick
• 2 garlic cloves, minced
• 2 tbsp brown sugar
• ¼ cup soy sauce
• ⅓ cup chicken broth
• salt & pepper to taste

1. Sprinkle salt and pepper on pork chops. Add to bag.
2. In a small bowl, mix garlic, brown sugar, soy sauce, and chicken broth together. Add to bag.
3. Cook on LOW for 6-7 hours or on HIGH for 4-5 hours.

BBQ Cranberry Chicken

• 2 lbs boneless chicken breast
• ¼ cup dried minced onion
• 1 (16 oz) can whole cranberry sauce
• 1 cup BBQ sauce (I use Sweet Baby Rays)

1. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.

Honey Bourbon Chicken

• 1 lb boneless, skinless chicken thighs
• salt & pepper
• ½ cup diced onion
• 1 cup honey
• ½ cup soy sauce
• ¼ cup ketchup
• 1 tbsp canola oil
• 2 garlic cloves, minced
• ¼ tsp red pepper flakes
• 1-2 tbsp cornstarch
• sesame seeds (optional)
• ¼ cup Bourbon (optional - I usually make it without)

1. Salt and pepper chicken. Add to bag.
2. In a medium bowl, mix together honey, soy sauce, ketchup, oil, garlic, red pepper flakes, onion, bourbon (if you're using it). Add to bag.
3. Cook on LOW for 3-4 hours.
4. Remove chicken and cut into strips.
5. Combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into slow cooker and mix. If the sauce doesn't thicken, add another Tbsp of each.
6. Replace chicken and stir.
7. The original recipe didn't call for more cook time but I cooked it for another half hour or so and then I served it over rice, sprinkled with sesame seeds.

Taco Soup

• 1 lb browned beef (or turkey or whatever you like in your tacos)
• 1 packet taco seasoning
• 1 can corn, drained
• 1 can refried beans 
• 1 can chili beans
• 1 can stewed tomatos
• 1 can diced tomatoes (I get the one with that's "chili ready")
• 1 onion, chopped (I just used the minced onion in a jar, in the spices section at the store)
• 1 pkg dry ranch dressing
• 1 tbsp chili powder

1. Combine all but the taco seasoning, ranch dressing, and chili powder in the freezer bag.
2. When you pour the content of the freezer bag into the slow cooker, add the taco seasoning, ranch dressing, and chili powder, as well. Stir it all together.
3. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
4. Serve with grated cheese, sour cream, and tortilla chips.

Slow Cooker Meals, #2

FOR ALL RECIPES: Combine all ingredients in a freezer bag, freeze, remove from freezer and put into refrigerator to thaw the night before you want to make each one. Then, when you're ready to start cooking, simply dump the bag into your slow cooker and cook for the amount of time indicated. If there are instructions for preparation, follow those before adding to bag and freezing.


Cheesy Chicken, Potato, & Broccoli

• 2-4 chicken breasts
• 1 large green pepper, chopped
• 2 cups broccoli, chopped
• 1 lb. red potatoes, sliced thin
• 1 tsp. paprika
• 1 can condensed cream of chicken soup
• ¼lb. (4 oz.) VELVEETA®, cut into ½-inch cubes
• 1 Tbsp. Worcestershire sauce
• ¼ cup chopped parsley

1. Put everything except the cheese into the bag and freeze.
2. Cook on LOW, 6 hours.
3. Add cheese, cook on HIGH, 5 minutes.
4. Stir in cheese. 

Honey, Garlic Chicken

• 2-4 Chicken Breasts
• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil
• ½ cup Soy Sauce
• ½ cup Ketchup
• ⅓ cup Honey
• 2 cups carrots (or choice of veggie)

1. Cook on HIGH, 3-4 hours.

Beef Stroganoff

• 2 pounds of cubed beef stew meat or 4 cups of cooked ground beef
• 2 cans of cream of mushroom soup
• 1 cup chopped onion
• 2 T Worcestershire sauce
• ½ c water
• 1 c. sour cream
• 2T minced garlic
• packet of onion soup mix
• chopped mushrooms (optional)
• egg noodles (to serve over the day you cook)

1. Cook meat, let it cool.
2. Add all ingredients [except noodles] to bag and freeze.
3. Cook on LOW, 4-6 hours.
4. Serve over noodles.

Nacho Chicken

• 2-4 chicken breast
• 1 can Rotel
• 1 package taco seasoning

1. Cook on LOW, 8-10 hours.
2. Spread Nacho Chicken over tortilla chips, and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.

Pulled Pork

• 4-5 lbs Pork Butt/Shoulder
• 1 tablespoon ground black pepper
• 1-2 teaspoons cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons brown sugar
• 1 tablespoon dried oregano
• 4 tablespoons paprika
• 2 tablespoons salt
• 1 tablespoon granulated sugar
• 1 large onion – sliced thin
• BBQ Sauce

1. Combine all ingredients [expect onion] in a bowl, rub onto pork.
2. Place onions and pork into a bag and freeze.
3. Cook on LOW, 8-10 hours.
4. Shred pork, add BBQ sauce. [Optional, you don't need BBQ sauce if you don't want it but if you do add it, cook on LOW an additional 30-45 minutes.]

Slow Cooker Meals, #1

{Image credit}

FOR ALL RECIPES: Combine all ingredients in a freezer bag, freeze, remove from freezer and put into refrigerator to thaw the night before you want to make each one. Then, when you're ready to start cooking, simply dump the bag into your slow cooker and cook for the amount of time indicated. If there are instructions for preparation, follow those before adding to bag and freezing.

Chicken Broccoli Alfredo

• 4-6 chicken breasts
• 1 (16 oz) bag of frozen broccoli florets
• 2 (16 oz) jars of Alfredo sauce (I use light)
• 1 large green pepper, chopped
• 1 (4 oz) can of sliced mushrooms, drained

1. Cook on LOW for 4-6 hours or on HIGH for 3-4.

Maple Dijon Glazed Chicken

• 4-6 chicken breasts
• 1 cup Dijon mustard
• ½ cup maple syrup
• 2 Tablespoons red wine vinegar
• Salt & Pepper (optional)

1. Cook on LOW for 8 hours or HIGH for 4 hours.

Chicken Teryaki

• Large bag of baby carrots
• Red Onion sliced into large chunks
• 2 Large cans of pineapple (un-drained)
• 4 Garlic cloves
• 4-6 Chicken Breasts
• 1 Cup Teriyaki Sauce

1. Cook on LOW for 6-7 hours or on HIGH for 4-6 hours.
2. Serve over rice.

Orange Chicken

• 2 cups carrots
• 2 cups bell pepper
• 1 lb chicken breast
• 3 cloves garlic
• 1 tsp salt
• ½ tsp pepper
• 8 oz orange juice concentrate

1. Cook on LOW, 4-6 hours.
2. Serve over rice.

BBQ Spareribs

• 2lbs of pork ribs
• 1½ cups ketchup
• 1½ Tbsp seasoned salt
• ½ cup brown sugar
• ½ cup white vinegar

1. Put ribs into the bag.
2. Mix remaining ingredients together in a separate bowl and pour over ribs. Freeze.
3. Cook on HIGH, 3-4 hours or LOW, 6-7 hours.