Sunday, November 4, 2018

Baked Pumpkin Donuts with 
Maple Cinnamon Glaze

We love Baked Pumpkin Donuts with Maple Cinnamon Glaze. Perfect for fall gatherings or a breakfast gathering or just because. 

2 cups all-purpose flour
1½ teaspoons baking powder 
½ teaspoon salt 
¼ teaspoon baking soda 
½ teaspoon nutmeg 
1½ teaspoons cinnamon 
¼ teaspoon ginger
½ cup brown sugar
1 cup pumpkin puree
2 eggs
2 tablespoons milk
¼ cup butter, at room temperature
1 teaspoon vanilla extract

Maple Cinnamon Glaze

1½ cups powdered sugar
½ teaspoon maple extract
½ teaspoon cinnamon
2 tablespoons milk

Preheat the oven to 350F. Prepare a doughnut pan by spraying with non-stick cooking spray.
In a large bowl, sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger. Set aside.

In another bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Stir in the reserved dry ingredients.
Place the mix in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10 minutes. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.

Meanwhile, make the glaze: In a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
When the doughnuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set.


Tuesday, January 16, 2018

Rotisserie Chicken with Spicy Lemon-Thyme Vinaigrette and Sautéed Kale 

This is one of my favorite cheat meals. By cheat I mean I use a whole rotisserie chicken from Wal-Mart already cooked and it cuts the time down significantly. Now, the Spicy Lemon-Thyme Vinaigrette and Sautéed Kale make this dish over the top. So simple yet delicious! 

1 whole Rotisserie Chicken
1 large bag of Kale, about 10 cups
2 tablespoons fresh lemon juice
1 tablespoon fresh thyme leaves
½ teaspoon crushed red pepper
¼ cup olive oil
salt and black pepper

Meanwhile, whisk together the lemon juice, thyme, crushed red pepper, 2 tablespoons of the oil, and ¼ teaspoon salt in a small bowl. 

Add ¼ cup water and as much kale as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 8-10minutes. Season with ¼ teaspoon each salt and black pepper.

Cut up rotisserie chicken into section that you enjoy, set aside.

Serve the chicken with the sautéed kale and drizzle with the lemon-thyme vinaigrette.

I always like to double the vinaigrette. We enjoy the extra. 


Recipe adapted from: Real Simple

Friday, September 9, 2016

Sour Cream Coffee Cake 

The sour cream makes this coffee cake super moist and the best part is you can have it for breakfast, lunch and dinner. 
You can't go wrong with this recipe, it is full of cinnamon, brown sugar and walnuts. Need I say more? 


1/2 cups butter
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 1/2 teaspoons ground cinnamon
3/4 cup firmly packed brown sugar
2 tablespoons each vanilla & water

Maple Frosting:

1 1/2 cup confectioner’s sugar
1/2 cup maple syrup
1 teaspoon vanilla

1. Preheat oven to 325 and grease bundt pan.
2. Beat butter and granulated sugar together until light & fluffy. 
3. Add the 1 1/2 teaspoons vanilla, then beat in the eggs, one at a time beating well after each addition. 
4. Stir in the sour cream. 
5. Sift flour, baking powder, soda and salt together and blend into mixture.
6. Combine nuts, cinnamon, and brown sugar in a small bowl. 
7. Spoon 1/3 of the batter into a grease, flour-dusted 10 inch tube pan or bundt pan. 
8.Sprinkle with 1/3 of the nut mixture. Continue layering to make three layers of each, ending with the nut mixture. Blend vanilla and water in a bowl and drizzle it over top.
9. Bake cake for about 80 minutes, or until a toothpick inserted into the center comes out clean. 
10. Cool 12 -15  mintues on a wire rack, then remove from the pan.
11. In a small bowl, mix the confectioners sugar, maple syrup & vanilla together to make the glaze.

12. Spread the frosting on top of the cooled cake and serve.


Recipe adapted from; Shutterbean

Slow Cooker Taco Queso 

This recipe is a easy, meaty, cheesy queso that is delicious. And, made in the crock pot to make life easy.  

  • 1 to 1 1/2 pounds of ground beef
  • 1/2 teaspoon of kosher salt
  • ground black pepper to taste
  • 2 10 oz cans of Rotel Original Diced Tomatoes with Green Chilis, undrained
  • 32 oz of Original Velveeta
  • 2 teaspoons of onion powder
  • 2 teaspoons of garlic powder
  • 1 teaspoon of cayenne pepper
  • 1/2 tablespoon of cumin
  • 1 teaspoon of paprika

  • 1. In a skillet or sauté pan, brown ground beef. Season with salt and pepper. 
  • 2. Spray inside of slow cooker with non stick cooking spray. 
  • 3. Combine ground beef, Rotel Orginal Diced Tomatoes with Green Chilis, Original Velveeta, and spices in slow cooker.
  • 4. Heat on high for about two hours or until dips is hot and smooth. 
  • 5. Serve with tortilla chips and garnish with jalapeños, cilantro sour cream and what ever else you may like.

                                                                                                      Recipe adapted from:# 2

Lemon Coolers
Tender, buttery Lemon Cooler Cookies are full of lemon flavor and generously coated with lemon-zest powdered sugar.  Yum.

1 cup flour
3/4 cup confectioners' sugar, divided
1 1/2 teaspoon finely grated lemon zest, save the 1/2 teaspoon to add to powder sugar at the end
1/2 cup butter, softened
1/4 teaspoon vanilla
1/4 teaspoon lemon extract 

1. Heat oven 350 and line cookie sheet with parchment paper
2. Mix flour, 1/4 cup confectioners' sugar and 1 teaspoon lemon zest in a bowl.
3. Add butter and extracts, beat until ingredients form a ball.
4. Drop dough by generous teaspoons onto cookie sheet.
5. Bake 11- 15 minutes, or until bottoms lightly brown.
6. Transfer cookies to wire rack and cool completely.
7. Place the remaining 1/2 cup confectioners' sugar and lemon zest into a zip lock baggie. Drop a few cookies at a time and coat well. Store in air-tight container


Recipe adapted from:

Wednesday, September 7, 2016

Best Ever Banana Bread 

There's something so comforting about banana bread. It's moist, perfectly sweet, loaded with banana flavor and always quick to disappear in our kitchen. I always try to bake a double batch, one to eat right away and the other to freeze and save for later. This recipe is a keeper for my family. 

1 3/4 cup flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3 large ripe bananas, smashed
1/2 cup oil
1/4 cup plus 1 tablespoon buttermilk
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts

1. Preheat oven 325
2. In a large bowl, stir together flour, sugar, baking soda and salt. 
3. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla: add to the flour mixture, stirring just until combined. Food in nuts. 
4. Pour into a greased 9 in. x 5 in loaf pan.
5. Bake for 1 - 1 1/2 hrs or until a toothpick comes out clean.
6. Cool on wire rack.


Recipe adapted from: Taste Of Home

Baked Red Velvet Donuts with Cream Cheese Icing  

These Baked Red Velvet Donuts with Cream Cheese Icing are seriously the best baked donuts ever. They are moist and tasty and let's not forget the cream cheese icing, omgoodness. 

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1 large egg
2 tablespoons unsalted butter, melted
2 ounces unsweetened chocolate squares, melted
1/2 tablespoon vanilla 
1/2 cup buttermilk
red food gel/coloring, add until desired redness

1. Preheat the oven to 350. 
2.Grease doughnut pan with oil/cooking spray. 
3.  Assemble the dry ingredients in a large bowl, whisk together. Set dry aside. 
4. In another bowl, mix together the sugar and egg. Add the melted butter and cooled melted chocolate, mix. 
5. Add the vanilla and buttermilk.
6. Stir all the wet ingredients together, add food coloring.
7. Once wet ingredients are combined, gradually add the dry ingredients into the wet, mixing together until well combined.
8. Fill the doughnut pan with batter about 2/3 full. 
(I poured my batter in a gallon baggie and snipped the end to squeeze into donut pan. It made less of a mess.)
9. Bake them for 15 - 20 minutes, until done. 
10. Transfer to cooling rack. Cool completely before frosting.

Cream Cheese Frosting

1/4 cup (1/2 stick) butter, softened
2 tablespoons sour cream
2 teaspoons vanilla
1 box (16 oz) confectioners' sugar
1 (8oz) package cream cheese, room temperature

!. Beat cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy.
2. Gradually beat in confectioners' sugar until smooth.
3. Frost donuts and chow down! 


Recipe adapted from: Bittersweet and  McCormick

Dove's Nest White Chili

This Dove's Nest White Chili is filled with flavors of the southwest. It is a delicious addition to our family gathering or just because. Trust me, it is delicious! We always go back for seconds. 

3 tablespoons olive oil 

1 medium onion, chopped
3 cloves garlic, minced
2 1/2 cups red, ripe tomatoes, chopped
6 whole tomatillos, diced (I have used can tomatillos, works well too)
1 whole jalapeño, seeded and minced 
2 cups chicken stock
1 cup chopped green chilies
2 cups cooked chicken, chopped
1/2 teaspoon oregano
1/2 full teaspoon cumin
4 tablespoons fresh cilantro, chopped
2 cans cannellini beans with liquid
1 tablespoon fresh lime juice
Salt and pepper, to taste

1. In a large pot, heat olive oil over medium-high heat. Add onion and cook until onion begins to soften, 3-5 minutes. 
2. Add garlic and cook 1-2 minutes. Do not brown. 
3. Add tomatoes, tomatillos and jalapeno, cook until tomatillos are soft. 
4. Add chicken stock, green chilies, cooked chicken, oregano, cumin, cilantro, beans and lime juice. 
5. Simmer 30 - 45 minutes and season to taste with salt and pepper. 
6. Garnish with sour cream, grated cheese and cilantro and tortilla chips.


 Recipe adapted from:  Dove's Nest Cookbook