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This recipe is SO good and easy! Throw everything in the crock pot in the morning, and it’s ready to go by dinner! Of course, that’s how most crock pot recipes are; and I’d just LOVE to meet the person who came up with that wonderful invention, vital to any kitchen.

2 lb. boneless chicken pieces
1 C. packed brown sugar
2/3 C. vinegar
1/4 C. lemon lime soda (I used Sprite)
2-3 Tbs. minced garlic
2 Tbs. soy sauce
1 tsp. black pepper

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STEP ONE ~
Place chicken (uncooked), in the bottom of the crock pot.

STEP TWO ~
Combine all remaining ingredients and pour over chicken. Cook on low setting for 6 – 8 hours.
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PERSONAL NOTES:

~ When you combine all the ingredients, it WILL look like a science experiment (Sprite and vinegar are fun HA!). That’s OK, though!

~ Don’t let the chicken cook too much longer over the 8 hours. I’ve made this recipe twice because the first time, beyond my control, we didn’t get home until it had been sitting there 10 hours. We had brown sugar rocks and a crusted crock pot that night!

~ This goes really well with yellow squash and green beans!!

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We all love the little spoils in life, no? My Recipe of the Moment today is just that. For those of you who enjoy Starbucks as much as I do (and I don’t even drink coffee!), this is a MUST try recipe! My “regular” as I walk into any given Starbucks would be a Vente hot chocolate and a Pumpkin Loaf. Well, to save a buck or two, here is a recipe for your own pumpkin treat!

1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts

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STEP ONE ~
Preheat oven to 350 degrees and have enough cupcake papers for 3 dozen muffins. (The recipe will make about 3 dozen – 36) Soak raisins in hot water for about 10 minutes to plump, and then drain.

STEP TWO ~
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix eggs, canned pumpkin, and applesauce until smooth. Add to the dry ingredients and stir until you have a smooth batter. Add the raisins and walnuts. Spoon into baking cups.

STEP THREE ~
Bake for 30 to 35 minutes or until a toothpick comes out clean.

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PERSONAL NOTES:

~ These are muffins. They WILL turn out still sticky on the top.

~ Store in air-tight containers. To last longer, keep them in the fridge or freeze them.

~ When Hubby tried them, he said, “These are better than the Starbucks bread!” I think that had to have been the best compliment he’s ever given my baking!! ENJOY!

The original source can be found HERE at AllRecipes.com.

1 package Spaghetti (16 oz)
1 pound Ground Beef
1 medium Onion, chopped
1 jar Meatless Spaghetti Sauce (26 oz)
1/2 TSP Seasoned Salt
2 Eggs
1/3 cup Parmesan Cheese, grated
5 TBSP Butter, melted
2 cups Small Curd Cottage Cheese (16 oz)
4 cups Shredded Mozzarella Cheese

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STEP ONE
Cook spaghetti according to package. In a skillet, cook beef and onion until beef is cooked through and drain. Stir in spaghetti sauce, cottage cheese and seasoned salt. Set aside. Preheat oven to 350 degrees.

STEP TWO
In a large bowl, whisk eggs, parmesan cheese and butter. Drain spaghetti, return to pot. Add egg mixture and toss to coat.

STEP THREE
Place half of the spaghetti in a greased 13X9 baking dish. Top with half of the sauce mixture, and half of the mozzarella cheese. Repeat layers.

STEP FOUR
Cover with foil and bake at 350 degrees for 40 minutes. Uncover, bake an additional 20-25 minutes until cheese is melted.

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PERSONAL NOTES

We aren’t much of onion people in my family. If you do not want to chop the onion, you can still cut it in half and sautee while browning the meat.

This is great for a larger family. My husband and I eat on these left overs for almost a week! It will feed a family of four to six just perfectly.

1 pound Ground Beef
2 packages Au Gratin Potatoes
2 1/2 cups Hot Water
1 1/3 cups Milk
2 TSP Butter
Salt
Seasoned Salt
Pepper
1 cup Shredded Cheddar Cheese

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STEP ONE
Brown ground beef and put it in a greased 9X13 baking dish.

STEP TWO
Combine au gratin potatoes, seasoning mixes, water, milk, butter, salt, seasoned salt and pepper in bowl. Mix until blended. Pour into baking dish.

STEP THREE
Bake covered 30 minutes at 400 degrees. Uncover and sprinkle cheese over top. Bake an extra 5 minutes until cheese is melted.

*This recipe makes TWO casseroles.

1 1/2 pounds – Boneless, Skinless Chicken Breasts (or strips)
1 pound – Sausage (your choice of kind)
Approximately 16 – Uncooked Manicotti Shells
2 jars – Spaghetti Sauce
1 tablespoon – Garlic Powder
4 cups – Mozzarella Cheese *SHREDDED*
1/2 pound – Fresh Sliced Mushroom (OPTIONAL!)
2/3 cup – Water

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Step One ~
Rub garlic powder over chicken, cut into 1-inch strips. Stuff UNCOOKED chicken into manicottii shells.

Step Two ~
Spread 1 cup of the spaghetti sauce in the bottom of TWO greased 9X13 baking dishes. Place half of the stuffed manicotti shells in each dish. Sprinkle sausage and mushrooms (if using) on top of the manicotti shells. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.

Step Three ~
Drizzle water around the edge of each dish. (important!) Cover and bake one casserole at 375 degrees for 65 minutes. Cover and freeze remaining casserole.

To Thaw ~
Thaw in fridge. Let stand at room temperature 30 minutes. Bake as directed.

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PERSONAL NOTES/MODIFICATIONS:

~ The recipe calls for TWO 9X13 baking dishes. I have used two 8X8 dishes and they worked just fine. The only real difference is that you won’t have as much space and the manicotti will be packed in pretty tightly. We arranged them in two rows of four with the few left overs in the middle.

~ We also used more than 16 shells, 17 or 18 are fine as well if you have extra.

~ I used chicken strips instead of cutting chicken breasts. It works just as well and you don’t have to slice them.

~ You don’t necessarily need a full 4 cups of the cheese, just sprinkle until covered.

~ This recipe is intended to have one dish to eat fresh and one to freeze. I have not tried baking both at once (yet).

~ For larger families, however, both dishes will be needed. One dish per meal was just enough with a serving or so left over for my husband and me.

10 ounces – Frozen Broccoli *COOKED & DRAINED*
1 1/2 cups – Chicken *COOKED & DICED*
1 can – Cream of Broccoli Soup
1/3 cup – Milk
1/2 cup – Cheddar Cheese *GRATED*
1 tablespoon – Butter *MELTED*
2 tablespoons – Dry Bread Crumbs

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Step One ~
Arrange broccoli and chicken in a shallow casserole dish.

Step Two ~
Combine soup and milk. Pour over broccoli and chicken.

Step Three ~
Sprinkle with cheese.

Step Four ~
Combine butter and bread crumbs. Sprinkle over cheese.

Step Five ~
Bake at 450 degrees for 15 minutes, or until hot and bubbly.

1 1/2 cups – Milk
1 can – Cream Style Corn
1 can – Whole Kernel Corn *DRAINED*
2 cans – Diced Potatoes *DRAINED*
6 oz (approx. 1 cup) – Ham or Sausage *COOKED & DICED*
1 cup – Cheddar, Swiss, OR Gouda cheese *SHREDDED*

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Step One ~
Cook sausage through thoroughly.

Step Two ~
Add cans of corn, creamed corn and potatoes. Add milk.

Step Three~
Heat through, stirring occasionally. Remove from heat. Stir in desired cheese until melted.

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Personal Notes/Modifications:

~~ This recipe makes about 4 servings. It fed my husband and me just perfectly with no left overs. So for a larger family, I would suggest doubling the recipe. (add one additional can each to total two whole corn, two creamed corn and three diced potatoes, as well as an additional pound of sausage or ham)

~~ Add a side of broccoli, baby peas or green beans, and you have a full meal!!!



Hi and Welcome to Angel's Kisses! My name is Cara. I am a wife and SAHM. I also work for 5 Minutes for Mom as their Contests Administrator.



My husband and I have a two-year-old son who is the light of our lives. He LOVES cleaning, sharing and reading his books! We have two cats and a busy, busy life!

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