Apple Pumpkin Muffins

Yum Print This Post Print This Post

apple pumpkin muffins

These Apple Pumpkin Muffins are a perfect combination of fall flavors. These muffins didn’t take the most perfect picture, but don’t let that fool you they are delicious.

I diced the apples a little too thick but they were still really good.

Apple Pumpkin Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 18
Ingredients
  • 2 ½ cups all-purpose flour
  • 2 cups sugar (I used Splenda)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 2 large eggs
  • 1 cup canned pumpkin
  • ½ cup vegetable oil
  • 2 cups finely chopped tart apples (I used Paula reds for this recipe because that is what I had on hand.)
Instructions
  1. In a large bowl mix together the first 7 ingredients until well combined.
  2. In a medium size bowl whisk together eggs, pumpkin, and oil. Add the wet ingredients to the dry ingredients and mix until just moistened, and then fold in the apples.
  3. Using lightly sprayed muffin cups, or liners, fill them ⅔’s full with the batter.
  4. Bake at 350F for 30 – 35 minutes; cool for 10 minutes before removing from the pan.

 

Creamy Parmesan Skillet Pork Chops Recipe

Yum Print This Post Print This Post

pork chop recipe picture

This Creamy Parmesan Skillet Pork Chops Recipe creates tender and delicious pork chops and a creamy, cheesy gravy to serve over mashed potatoes.

This recipe is quick to put together and doesn’t take all that long to cook making it great for after school or work.

 

Creamy Parmesan Skillet Pork Chops Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless pork chops (trimmed of excess fat if needed)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons butter (divided)
  • 1 cup sweet onion (thinly sliced)
  • ¼ cup all-purpose flour
  • 1 ½ cups chicken broth
  • ¼ cup half and half
  • ½ shredded parmesan cheese
  • Mashed potatoes
Instructions
  1. Rub both sides of pork chops with the salt and pepper.
  2. In a large non-stick skillet using 2 tablespoons of the butter brown pork chops on both sides; set aside on a plate and cover with aluminum foil.
  3. Add the remaining butter and the onion to the skillet and cook until onion starts to brown. Stir in the flour, continue stirring and cooking until mixture thickens and starts to brown, and then mix in the broth and half and half. Return pork chops and any juices on the plate to the skillet, cover, reduce heat to simmer, and cook until pork is no longer pink inside. (145F)
  4. Off heat, remove pork chops to a serving platter, and stir the parmesan cheese into the sauce mixture in the skillet.
  5. Serve sauce over mashed potatoes and chops.

pork chop picture 2

 

Adapted from Betty Crocker

Slow Cooker Italian Pork Chops

Yum Print This Post Print This Post

pork and spaghetti recipe picture

pork and spaghetti recipe picture 2

These Slow Cooker Italian Pork Chops are tender and delicious and require very little prep time. I don’t usually use dried spaghetti sauce seasoning as one of my ingredients so I was pleasantly surprised that the sauce turned out really good.

If you want to free up some of your time give this Slow Cooker Italian Pork Chops recipe a try; it’s really good!

Slow Cooker Italian Pork Chops
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 6 pork loin chops ½ inch thick (original recipe called for boneless – (I used bone in because they were on sale)
  • 1 tablespoon canola oil
  • 1 medium green pepper (diced)
  • 1 can tomato paste (6 ounces)
  • 1 can portabella mushrooms (4.5 ounces)
  • ½ cup water
  • 1 package dry spaghetti sauce mix
  • 1 teaspoon hot pepper sauce or to taste
Instructions
  1. Mix all ingredients together in the bottom of the slow cooker except for the oil and pork chops.
  2. Using the oil in a large skillet over medium high heat brown the pork chops on both sides.
  3. Place the pork chops on top of the spaghetti sauce and cook on low for 5 ½ to 6 hours or until pork chops are tender.

 

Instant Pot Sloppy Joes

Yum Print This Post Print This Post

Instant Pot Sloppy Joes recipe

sloppy joes2

It has been a little while sense I used my Instant Pot so when I saw this Instant Pot Sloppy Joes

Recipe I decided do give it a try.

This would be a great dish for after school and I’m sure your kids will love it.

Instant Pot Sloppy Joes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1-pound lean ground beef
  • 1 medium onion chopped or ½ of a large
  • 4 garlic cloves (crushed and minced)
  • ½ cup beef broth
  • ½ cup ketchup
  • 1 medium green bell pepper (Chopped)
  • ½ cup celery (chopped)
  • 2 teaspoons brown sugar
  • 1 tablespoon tomato paste
  • 2 tablespoons Dijon Mustard
  • 1 table spoon cider vinegar
  • 2 tablespoons Worcestershire sauce
  • ½ tablespoon chili powder
  • ¼ cup water
  • 1 tablespoon cornstarch
Instructions
  1. Turn instant pot to sauté. While Instant Pot is heating in a medium size bowl mix together the ketchup, brown sugar, tomato paste, mustard, vinegar, chili powder, and Worcestershire sauce; set aside.
  2. Lightly spray the instant pot with cooking spray, add the burger and garlic, and cook until burger is browned, breaking it up as it cooks; drain excess fat if needed. Mix in the onion, pepper, and celery and cook for about 2 minutes. Mix in the beef broth and tomato sauce mixture, seal the pot, and pressure cook on manual high pressure for 7 minutes; and then quick release the pressure.
  3. Mix the water and cornstarch together and stir the cornstarch mixture into the Instant Pot, set to sauté, and cook until mixture thickens. (about 2 minutes)

Adapted from I Don’t Have Time for That

Instant Pot Chicken Adobo

Yum Print This Post Print This Post

chicken recipe picture

chicken picture2

This is a great recipe if you are new to Instant Pot. It doesn’t require that many ingredients and cooks fairly quick. There is a little bit of extra time involved reducing the sauce.

If you like Asian food give this one a try, it’s really good.

4 chicken leg quarters separated legs and thighs (I purchased 1 package of legs and 1 package of thighs because they were on sale cheaper than buying the leg quarters)

Instant Pot Chicken Adobo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • ⅓ cup soy sauce
  • ¼ cup sugar
  • ¼ cup white vinegar
  • 5 cloves garlic (crushed and minced)
  • 2 bay leaves
  • 1 large onion (sliced)
  • 2 green onions (sliced)
  • Cooked rice
Instructions
  1. Generously salt and pepper the chicken. Place the oil in the Instant Pot, set to hot sauté, and brown chicken in 2 batches. (about 7 minutes)
  2. Place all the chicken in the instant Pot and add the soy sauce, sugar, vinegar, garlic, bay leaves, yellow onion, and ½ teaspoon pepper.
  3. Attach lid, close vent, and pressure cook on high for 8 minutes. Carefully fast release pressure and remove the lid when Instant pot is ready being careful not to get burned. Turn Instant Pot back to high sauté setting, bring mixture to a boil, and continue cooking until sauce is dark brown and fragrant.
  4. Serve over rice garnished with the green onions.

Adapted from Food Network

Chicken Garden Medley

Yum Print This Post Print This Post

medley casserole recipe picture

medley casserole recipe picture 2

With summer coming to an end I thought it was a good time to past an end of the summer garden recipe.

I thought this Chicken Garden Medley dish was really good and my wife absolutely loved it. Give this one dish recipe a try before the summer vegetables are history for the year.

Chicken Garden Medley
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1-pound boneless skinless chicken breasts cut into strips
  • 1 garlic clove (minced)
  • ¼ cup butter (divided)
  • 1 small yellow squash (cut in half and then sliced)
  • 1 small zucchini (cut in half and then sliced)
  • 1 medium red bell pepper (julienned)
  • 1 medium green pepper (julienned)
  • ¼ cup thinly sliced onion
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup chicken broth
  • ½ cup half and half
  • 8 ounces’ angel hair pasta (cooked according to package directions and rinsed)
  • ¼ cup shredded parmesan cheese
Instructions
  1. Preheat oven to 350F
  2. In a large skillet using 2 tablespoons of the butter cook chicken and garlic until chicken is no longer pink inside, add the vegetables and continue cooking until crisp tender; remove from skillet and set aside.
  3. Add the remaining butter to the now empty skillet and stir in the salt and flour to form a paste. Mix in the chicken broth and continue stirring until thickened and then stir in the cream.
  4. Place the pasta in a 13 x 9 casserole dish sprayed with cooking spray and mix in the vegetable mixture and sauce, sprinkle with the cheese, cover with aluminum foil and bake for 15 minutes. Uncover and bake for an additional 5 minutes.
  5. Serve hot.

Adapted from Taste of Home Magazine

Slow Cooker Hot Dogs and Beans

Yum Print This Post Print This Post

beans and hot dogs recipe picture

beans and hot dogs recipe picture 2

This Slow Cooker Hot Dogs and Beans recipe requires very little prep time and makes a great one dish meal your family will love.

I you want to free up some time by using the slow cooker give this one a try.

Slow Cooker Hot Dogs and Beans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: One Dish
Serves: 4
Ingredients
  • 1 cup chicken broth
  • ¾ cup ketchup
  • ⅓ cup brown sugar
  • ¼ cup molasses (do not use blackstrap)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon hot sauce
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 6 slices bacon (cut into ½ inch pieces)
  • 1 medium onion (finely chopped)
  • 2 garlic cloves (crushed and minced)
  • 1 can pinto beans (rinsed)
  • 1 can navy beans (rinsed)
  • 8 hot dogs (cut into ½ inch lengths)
Instructions
  1. Place beans and hot dogs in the slow cooker.
  2. Cook bacon, onion, and garlic in a large skillet over medium high heat until onion starts to brown and place mixture in the slow cooker.
  3. In a sauce pan mix together the chicken broth, ketchup, brown sugar, molasses, mustard, vinegar, hot sauce, chili powder, salt, and cayenne pepper. Bring mixture to a boil and add the sauce mixture to the slow cooker; mix to combine.
  4. Slow cook on high for 4 hours or on low for 6.

Adapted from Cooks Country

Baked Teriyaki Chicken

Yum Print This Post Print This Post

t chicken recipe picture

t chicken 2

This recipe looked so good and easy I had to give it a try. It requires a sauce that can be put together in just a few minutes, and there is a good chance you will have all the ingredients on hand.

The original recipe served the chicken and sauce over rice, but I decided to serve it with hash brown patties instead.

For a simple recipe it turned out super good – give this one a try.

Baked Teriyaki Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 8-12
Ingredients
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (crushed and minced)
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • 8-12 skinless chicken thighs (I did 8 and it came out about right but there is enough sauce to do 12)
Instructions
  1. Mix all the ingredients together in a sauce pan except for the chicken. Bring the mixture to a slow boil over low heat stirring frequently until mixture thickens – off heat and set aside.
  2. Place chicken in a 13 x 9 baking dish lightly sprayed with cooking spray. Using a brush coat chicken Preheat oven to 425F.
  3. on both sides with the sauce.
  4. Bake chicken for 30 minutes brushing with sauce every 10 minutes. Flip chicken and bake for about another 30 minutes continuing to brush with sauce every 10 minutes. Cook until juices run clear or to a temperature of 185F.
  5. Serve over rice.

Adapted from Allrecipes.com

Chicken and Rice Dinner

Yum Print This Post Print This Post

chicken recipe picture

chicken picture 2

This chicken and rice casserole recipe caught my eye because it doesn’t have the typical canned soup ingredients which in my mind makes it a lot healthier.

This recipe requires very little prep time and there is a good chance you will have all of the ingredients on hand.

Chicken and Rice Dinner
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 cut up chicken (3 ½ to 4 pounds)
  • ⅓ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2⅓ cups water
  • 1 ½ cups long grain white rice
  • 1 cup milk
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • ½ teaspoon black pepper
Instructions
  1. Preheat oven to 350F
  2. Place four in a shallow dish like a pie plate and roll chicken in flour to coat. Using the oil in a large skillet over medium high heat cook chicken until browned on both sides.
  3. While chicken is browning mix the rest of the ingredients together in a large bowl and pour the mixture into a 13 x 9 casserole dish lightly sprayed with cooking spray.
  4. Arrange the chicken over the rice mixture, cover with aluminum foil, and bake for 50 – 60 minutes or until rice is done and dark meat registers 180F.
  5. Let rest for 10 minutes and serve hot.

Adapted from Taste of Home Cookbook

 

Cream Cheese Blueberry Muffins

Yum Print This Post Print This Post

bb muffin recipe picture

bb mmuffin picture2

It is a great year for blueberries in upper Michigan this summer. I decided to put some of the berries to good use and put together these blueberry muffins. These blueberry muffins are moist and delicious.

I think I went overboard with the blueberries a little bit, but no matter they are so good; but 1 cup would be just right. I also used Splenda instead of sugar.

Cream Cheese Blueberry Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6-12
Ingredients
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar (I used Splenda)
  • ⅔ cup whipped cream cheese
  • ½ cup half and half
  • 2 eggs
  • ¼ cup vegetable oil plus 1 teaspoon
  • 1 cup fresh blueberries
Instructions
  1. Preheat oven to 350F.
  2. Lightly spray muffin tin with cooking spray – 12 regular or 6 jumbos; can also use paper liners.
  3. In a large bowl whisk together all the dry ingredients – I included the sugar in this mixture.
  4. In another bowl mix together the eggs, cream cheese, half and half, and vegetable oil until well combined. Pour the dry ingredients into the wet ingredients and mix until batter is smooth and then gently fold in the berries.
  5. Divide batter evenly between the muffin cups and bake until golden brown and a tooth pick inserted comes out clean. (10 – 15 minutes for regular – 20 -30 minutes for jumbo)

Adapted from Allrecipes.com