Orange Cranberry Magic Bars

 Tasty and a great dessert to bring to any party.  So easy and quick to make.

ORANGE CRANBERRY MAGIC BARS

(makes 3 dozen)

Ingredients:

*1 1/2 cups graham cracker crumbs

*1/2 stick butter, melted

*Zest from 1 large orange 

*1 (12 ounce) bag white chocolate chips

*1 (6 ounce) bag sweetened dried cranberries 

*Juice from one large orange

*1 cup sweetened flaked coconut 

*1 cup walnuts or pecans, chopped

*1 (14 ounce) can sweetened condensed milk

Directions:

~Preheat oven to 350 degrees.

~Spray a 9x13 inch baking pan with cooking spray.

~In a medium bowl, mix graham crackers crumbs, orange zest, and melted butter until well mixed.

~Press evenly into prepared pan to form a crust.

~In same bowl, mix remaining ingredients until well mixed.

~Spoon out evenly over crust.

~Gently spread to cover all of the crust.

~Bake for 27-30 minutes or until edges are a golden brown.

~Cool completely before cutting.

Pumpkin Waffles

 I often will make cookies, bread, or something with pumpkin puree.  Most recipes only call for 1 cup or less of pumpkin puree.   Here's something that can be make with the leftover pumpkin puree.  It freezes well, for future use.  Just pop the in the toaster for a quick hot breakfast.   

PUMPKIN WAFFLES

(Makes 5-6 waffles)

Ingredients:

*1  cup all-purpose flour

*1/4 cup cornmeal flour (or finely ground) (If you don't have this add 1/4 flour)

*1 teaspoon baking powder

*1/2 teaspoon baking soda

*1/4 teaspoon salt

*1 1/2 teaspoons ground cinnamon

*1/4 teaspoon ground ginger

*1/8 teaspoon nutmeg

*1/8 teaspoon of ground cloves

*2 1/2 tablespoon light brown sugar

*2 large eggs

*1 tablespoon molasses 

*1 1/4 cup buttermilk 

*3/4 cup pumpkin puree

*1/4 cup butter, melted

Direction:

~Heat waffle iron up.

~Whisk flour, corn meal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and brown sugar into a medium bowl.

~In another bowl, whisk buttermilk, molasses, eggs, pumpkin puree together. 

~Add wet ingredients into the dry ingredients and melted butter and mix until smooth (batter will be on the runny side).

~Spay waffle iron with cooking spray (I do this between each waffle)

~Ladle batter onto center of hot waffle iron (I use about 3/4 cup for my waffle maker).

~Cook until waffle iron indicate the waffles are done, or about 4-5 minutes per waffle.

~Remove from waffle iron and serve.

Meatloaf Soup

 My husband and I enjoy meatloaf, but neither of us really care for leftover meatloaf.   I got tired of wasting it and decided to make a soup with the leftovers.   No more problems getting rid of leftover meatloaf.

MEATLOAF SOUP

(serves 8)

Ingredients:

*1 tablespoons olive oil

*2 medium carrots, chopped small

*2 celery stalks, chopped small

*1 medium onion, chopped small

*2 garlic cloves, minced

*1 quart stewed tomatoes

*1 (32 ounce) container beef stock/broth 

*1 tablespoon Worcestershire Sauce

*1 teaspoon salt

*1 teaspoon ground black pepper

*Leftover meatloaf, chopped (I added about 2 or 3 cups)

*1 cup orzo pasta (or macaroni)

Stove Top Directions:

~Cook pasta as directed on package,  drain, and set aside (I normally do this once the soup is simmering).

~In a large stock pot, heat up olive oil over medium high heat.

~Add in carrots, celery, and onions and sauté for about 5-6 minuets, stirring often. 

~Add in minced garlic and sauté for another 45-50 seconds.

~Add in stewed tomatoes, and deglazed the bottom of the pan, by stirring  and scraping the bottom of the pan for a few seconds.

~Add in beef stock, salt, pepper, Worcestershire sauce, and meatloaf.

~Bring to a boil, reduce heat and cover. 

~Simmer for 15-20 minutes.

~Add cooked pasta.

Instant Pot Directions:

~Cook pasta as directed on package,  drain, and set aside (If I use orzo, I add it to the instant pot to cook at the end).

~Heat up olive oil in sauté mode on high in liner.

~Add in carrots, celery, and onions and sauté for about 3-5 minuets, stirring often. 

~Add in minced garlic and sauté for another 45-50 seconds.

~Add in stewed tomatoes, and deglazed the bottom of the pan, by stirring  and scraping the bottom of the pan for a few seconds

~Add in beef stock, salt, pepper, and Worcestershire sauce.

~Pressure cook for 12 minutes.

~Quick release 

~Add orzo pasta and meatloaf and pressure cook for 2-3 minutes (if using macaroni I cook it first).

~Quick release.

Spicy Chicken Cordon Bleu Sandwich

I love chicken cordon bleu and I love spicy chicken sandwiches, so I thought I'd combine the two.  It turned out pretty awesome.   I put it on a bun, but it would be good in a pita or a sub bun too.  This recipe makes them a little spicy.  Add more hot sauce and red pepper flakes if you want it spicer.

SPICY CHICKEN CORDON BLEU SANDWICH

(makes 4 sandwiches)

Ingredients:

*1 large boneless, skinless chicken breast cut into quarters (I normally cut in half lengthwise to make it thinner and then cut those in half crosswise.  They should be no bigger than 1/2 thick)

*1 cup buttermilk 

*2 teaspoons hot sauce 

*1/4 cup all-purpose flour

*1/2 cup Italian bread crumbs

*1/4 teaspoon red pepper flakes 

*pinch of cayenne pepper 

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 tablespoon butter 

*4 slices Canadian bacon or deli ham

*4 slices Swiss cheese

*1/4 cup chicken stock

*1 1/2 teaspoon cornstarch 

*1/2 cup heavy whipping cream 

*1 teaspoon dijon mustard (optional)

* hamburger buns (I like to toast the insides of the buns)

Directions:

~In a medium bowl, mix buttermilk and hot sauce.

~Place chicken in mixture and coat well.

~In a shallow pan, mix flour, breadcrumbs, red pepper flakes, cayenne pepper, salt, and black pepper.

~Remove chicken from milk mixture and allow excess milk to drip off.

~Place in breadcrumb mixture and coat well.

~Return to milk mixture and then back to breadcrumb mixture again.

~Place on a large plate, cover with plastic wrap and allow to sit in the refrigerator for at least 1/2 hour or up to two hours.

~Melt butter in a skillet over medium/high heat.

~Place chicken into skillet and cook for about 5-6 minutes or until golden brown.  Flip and cook another 5-6 minutes or until chicken is cook through.  

~Remove chicken from pan.

~Pour chicken stock in same pan.

~Stir cornstarch into heavy cream.

~Whisk into pan along with Dijon mustard.

~Cook until it starts to boil.

~Place chicken back into pan and place a piece of Canadian bacon and then a slice of Swiss cheese over each chicken breast, cover and cook until cheese is melted.

~Place on toasted bun.  

~Top with shredded lettuce, tomato, and pickles if desired.

Pumpkin Spice Caramel Cookies

 A great fall cookie.   You can sub chocolate chips for the pumpkin spice chips if you choose.  

PUMPKIN SPICE CARAMEL COOKIES

(makes 3 1/2 dozen)

Ingredients:

*1/2 cup butter, softened

*1 1/2 cups light brown sugar

*3/4 cup pumpin puree

*1 large egg

*1/4 teaspoon maple flavoring or 1 teaspoon of pure vanilla extract

*1 cup oats

*2 cups flour

*1 teaspoon baking powder

*1 teaspoon salt

*1 teaspoon cinnamon

*1/4 teaspoon nutmeg

*1 (9 ounce bag) of pumpkin spice baking truffles or pumpkin spice chips

*1 (11 ounce bag) of caramel bits (you will only use about a 1/3 of the bag)

Directions:

~Preheat oven to 375 degrees.  

~In a large mixing bowl, beat butter and brown sugar until well mixed.

~Add in egg, pumpkin puree, and maple flavoring and mix until blended.

~Mix in oats.

~Add flour, baking powder, salt, cinnamon, and nutmeg.

~Mix until well mixed.

~Stir in pumpkin spice truffles/chips.

~Drop by rounded teaspoon or cookie scoop onto ungreased baking sheet.

~Bake for 9-11 minutes.

~Remove from oven and quickly put 4-5 caramel bits on top of each cookie.

~Allow cookie to cool for 2 minutes before removing from place.

~Place on cooling rack.

Pumpkin Cinnamon Rolls with Maple Cinnamon Icing

 This recipe is easy, and just screams fall.   If you are not a fan of maple, use vanilla extract in place of the maple.

PUMPKIN CINNAMON ROLLS

(makes 15-20)

Dough Ingredients:

*1 1/2 cups whole milk

*1/2 cup vegetable oil

*1/2 cup granulated sugar

*2 1/2 teaspoon active dry yeast

*1 cup pumpkin puree

*4 1/2 cups flour

*1 teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1/2 teaspoon baking powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

Filling Ingredients:

*1/2 cup butter melted

*1/2 cup light brown sugar

*1/2 cup granulated sugar

*1 teaspoon ground cinnamon 

*1 cup pecans, chopped fine

Icing Ingredients:

*1/2 cup butter, softened 

*1/2 teaspoon maple flavoring or 1 tablespoon maple syrup (or 1 teaspoon vanilla extract)

*1 teaspoon ground cinnamon

*3 cups powdered sugar 

*1 1/2 -2 tablespoons milk

Dough Directions:

~In a large saucepan, combine milk, vegetable oil and granulated sugar.

~Heat until milk mixture is hot and sugar is dissolved, but not to boiling.

~Remove from pan and allow to cool until mixture in warm.

~Sprinkle yeast over milk mixture.

~Allow to sit for 5-10 minutes.

~Stir in pumpkin puree.

~In a large bowl, mix flour, baking powder, baking soda, nutmeg, cinnamon, and salt together.

~Mix into milk mixture (do not over mix).

~Cover pan with plastic wrap and allow dough to rise for 1 hour or until doubled in size.

~Sprinkle counter top with flour.

~Flour hands and remove dough from pan and place on counter. 

~Preheat ove to 375 degrees.

~Spray a large baking pan or several small ones with cooking spray or melted butter.

~Roll dough into a rectangle about 18x24 inches.

~Drizzle 1/2 cup melted butter over dough and smear it all over the surface.

~In a small bowl, mix brown sugar, granulated sugar, cinnamon, and nutmeg together.

~Sprinkle mixture over the surface of the dough over the butter.

~Sprinkle chopped pecans over top of cinnamon mixture.

~Roll the dough tightly into a long log.

~Pinch the seam closed.

~Slice into even slices (about 15-20 slices).

~Allow to rise for 20-30 minutes.

~Bake for 16-18 minutes, or until rolls are a gold brown around the edges.

Icing directions: 

~Cream butter until smooth.

~Stir in maple flavoring.

~Stir in ground cinnamon.

~Stir in powdered sugar.

~Stir in milk until mixture is creamy.

~Drop icing by tablespoons over each warm cinnamon rolls.

Greek Marinated Chicken

 I love this chicken grilled as is, in a salad, gyro or or in a pita.   It's also a good marinade for kabobs.

GREEK MARINATED CHICKEN

(serves 2-3)

Ingredients:

*1 pound, skinless, chicken breasts or thighs cut into strips

*1 cup plain greek yogurt 

*1 lemon, juiced

*2 tablespoons olive oil

*2 tablespoons red wine vinegar

*2-3 garlic cloves, minced

*1 1/2 teaspoon kosher salt

*1 1/2 teaspoon ground black pepper

*1 tablespoon oregano 

*1 teaspoon basil

*1 teaspoon paprika

*1 teaspoon ground cumin 

Directions:

~Place all the ingredients except chicken into a bowl.

~Mix until well blended.

~Put chicken into sauce and mix until well coated.  

~Place into a gallon size zip loc bag and seal.

~Refrigerate for at 2-4 hours.

~Heat up frying pan over medium-high heat (I like using my cast iron pan)

~Drizzle a little olive oil into hot pan.

~Remove chicken from marinade and shake off excess marinade.

~Fry until brown (3-5 minutes).

~Flip and fry until chicken is done.

~Remove from heat and enjoy.