Category Archives: Cooking

Skillet Pizza

My husband and I have been wanting to attempt our own version of Pizza Hut’s famous skillet pizzas.  I know they’re cooked in a cast iron pot, but if one thing has been engrained in me by my mom, it’s that cast iron pans can not be put into a hot oven.  After a little research, we decided that by “pre-cooking” the pizza on the stove top, not only do we get a crispier crust, but it also heats the pan up, which makes it safe to put into an already-hot oven!

This recipe was so ridiculously easy and delicious that I had to share!

Skillet Pizza Easy
Serves 1-2

Ingredients:
1 box of Jiffy Pizza Crust mix (or your own favorite pizza crust mix)
Pizza sauce
Mozzarella cheese, grated
Olive Oil
Toppings of your choice (pepperoni, mushrooms, peppers, etc)
Spices/etc (I used basil, parsley, oregano, garlic powder and parmesan cheese)

Directions:
1. Pre-heat your oven to 375*F
2. Prepare your pizza crust and knead on a floured surface. Roll into a circle about the size of your pan.
3. Pour 2 T olive oil into your cast iron pan (we used a 12″ pan, the Jiffy pizza crust mix was the perfect amount for this size pan), swirl to coat (or use your fingers to spread around the bottom of the pan. I went up the sides a bit as well because I really like that crunch!
4. Gently move your dough into the pan, and press into the pan. I started in the middle and worked my way to the edge, allowing the crust to curl up the side of the pan about a half inch.
5. Top the dough with sauce, cheese and toppings to your liking.
6. Sprinkle the crust with spices of your choice- I used basil, parsley, oregano, garlic powder and parmesan cheese.
7. Cook pizza on your stove top, on medium for about 5-7 minutes (I put it on the stove while it was still off, turned it on and listened carefully. When I heard it start to sizzle I left it on for another few minutes to continue to cook.
8. Remove from stovetop and immediately place into pre-heated oven. Bake for 15-20 minutes or until crust is golden and cheese is bubbly. *Careful moving the pan- it will be extremely hot.
9. Allow to cool for 2-3 minutes before removing from pan, cutting and serving.

If I had known how good it would turn out to be, I would have taken better pictures than a few quick iPhone ones!
Skillet Pizza 2

Perfect with your favorite beer! (And for me, who doesn’t drink beer – at all- an Angry Orchard. Seriously- this stuff is amazing!)
Skillet Pizza 3

Red Velvet Cheesecake Fudge

Red Velvet Cheesecake Fudge

Sometimes recipes don’t even need words- this is one of them. Come on- red velvet and cheesecake and fudge? I’m not going to bore you with pictures – just get out your grocery list and add the following items so you can make your own red velvet cheesecake fudge.

Ingredients:
1 14oz can of sweetened condensed milk
2 cups of white chocolate chips
1 cup of Wilton Red Velvet chocolate wafers
2 t vanilla extract
Optional: sprinkles
1DSC_5567
*Make sure your tools/utensils are dry before beginning- any water on them can react with the chocolate.

Prepare a 8in square pan by lining it with foil and spraying with nonstick spray.

In a microwave safe bowl, pour 1 cup of the red velvet chocolate wafers. Heat in the microwave for 30 seconds at a time, stirring after each segment until the wafers have just melted. Do not over heat or they will dry out and burn. When wafers are just melted, continue stirring until smooth. (Mine took only 1 minute total)

Pour into prepared pan and put in freezer to set for 5-10 minutes.

While the red velvet layer is setting, pour 2 cups of white chocolate chips and entire can of sweetened condensed milk into a microwave safe bowl and melt as you did for the wafers. Note that the white chocolate chips tend to melt faster so keep an eye on them.

After the chips have melted, stir in the 2 t of vanilla extract. Optional – I made mine into funfetti by stirring in approximately 2 T of sprinkles just before I poured it into the pan. Do not put the sprinkles in until the last minute as they will begin to melt and leave colored streaks in your fudge.

Pour on top of red velvet layer and put into refrigerator or freezer to set. I allowed mine to set for about 5 minutes, removed it from the fridge and sprinkled some additional sprinkles on top.
1DSC_5571
Allow to cool completely (either in the fridge or just sitting on the counter) and cut into 1 inch squares or use a small cookie cutter to cut into shapes.
Makes 64 1-inch servings.

1DSC_5573

Click the button below to see my recipe on My Recipe Magic and find out the nutritional information!

1DSC_5585

Skinny{ish} Homemade Peanut Butter Ice Cream

Happy New Year’s!
What’s your resolution for this year? In 2013, I did the whole “I’m going to exercise more/eat better/blah blah blah”, and for the most part, I did very well….up until our wedding in July. After that, it all went downhill from there.
This year, my resolutions are more tangible– and are more photography based than anything- I want to learn how to use my Speedlight and Lightroom. I think I can achieve that!
Enough resolution talk- and on to the ice cream! If your resolution is to eat better (but you still can’t give up your sweet treats like ice cream and candy) than this peanut butter ice cream recipe is for you.
For Christmas, my parents sent us the KitchenAid Ice Cream Maker Attachment that attaches onto our stand mixer and I’ve been dying to try it out! We hemmed and hawed over what flavor to make first and finally decided on peanut butter chunk. The recipes that came with the mixer, however, were full of fat– they used between 9-12 egg yolks, heavy cream, lots of sugar, etc. I’m sure they’re delicious and all, but the post-holiday fat needs to go, so I created my own recipe and lightened it up a bit, and it is delicious! I used Skinny Cow Peanut Butter Creme candies as the “chunk” in the ice cream- for being a low fat candy, they are delicious! Each pack comes with 3 candies, and for all three candies it is 130 calories– that’s about 43 calories each!

Peanut Butter Ice Cream
Enough chit chat– lets talk ice cream!

DSC_4972
You will need:
4 egg yolks (or 2 whole eggs- I happened to have egg yolks left over from a recipe that only needed whites)
3/4 cup of sugar
1 t vanilla
1 c milk (whatever percent you usually buy– we had 2%)
1 c whipping cream
1 c half and half
1/2 peanut butter
6 Skinny Cow Peanut Butter Creme candies, finely chopped

1. Using your stand mixer with the whisk attachment or a bowl and hand mixer, whip the eggs for 2 minutes. Add the sugar slowly and continue to mix until they are light and fluffy.
DSC_4974
2. Add the vanilla and all the milks in to the bowl and mix slowly.
3. In a microwave safe bowl, measure out 1/2 cup of peanut butter and microwave on high for about 30 seconds until slightly softened. Add the peanut butter to your mixture and continue to mix until well incorporated.
DSC_4975
4. Place your mix into the refrigerator to chill while you prepare your ice cream maker. Like I said, I used my Kitchen Aid attachment, but you could use any ice cream maker for this– follow the directions that came with your maker.
5. Mix until firm (according to your makers directions). For the Kitchen Aid attachment, it only took 20 minutes. While it’s mixing, chop your candies.
DSC_4980
Just before it is done (about 1-2 minutes before it is done), add your chopped candies and finish mixing.
This is what it looked like right when I poured it in:
DSC_4976
And this is after only 10 minutes
DSC_4979
6. Most ice cream makers make a soft-serve ice cream, so it’s fine to eat right away, or, transfer it to a freezer-safe container and freeze until hardened.
7. Enjoy!
1DSC_4988

1DSC_4987

1DSC_4985

*notes*
-If you don’t have the whipping cream, you can substitute more half and half or even more milk, it will just make for a less-creamy ice cream. Just make sure you have at least 3 cups of milk in some form!
-I know- you’re basically eating raw eggs- none of the recipes in the Kitchen Aid book that used eggs said to cook them, neither did many of the other recipes I looked up on line. I tried to do some research, and from what I read, if you use high-quality pasteurized eggs, you should be okay. I don’t see why you couldn’t use egg beaters in its place though if you’re concerned. I eat raw cookie dough all the time and lived to tell about it, so I’m not going to worry about the ice cream!

So…did you make it? What did you think? I think it is delicious and tastes better than store bought. Stay tuned because I plan on making a truly skinny ice cream in the coming weeks with coconut milk. I’ll let you know how it turns out!

PS- Want to see a video of my ice cream maker? Follow me on Instagram @Sewin2disney where I posted my first “step by step” video of the process!

**Affiliate Links**
This post contains affiliate links to Amazon. It does not cost you anything extra, but I get a small kick back from them if you do purchase anything through my links. Every little bit helps and I thank you in advance!
**The Skinny Cow Candies were given to me to review, but all opinions are my own, and I was under no pressure to review them if I didn’t like them!

Gingerbread Houses

Warning! This post is insanely picture-heavy!

For over 25 years now (almost 30!), my family has made a gingerbread house every year for Christmas. We started in 1985 when I was just 2 years old, and continued since then, only missing 2 years- 1988 when my sister was born and 2002 when we went to Walt Disney World for Christmas.
These aren’t your normal every day “kit” gingerbread houses either (not that I’m knocking them!)- each year my mom and I pour over gingerbread books and magazines (and in recent years, websites and Pinterest) for ideas and themes. We then pick a design and her and my dad draft the plans for it. We then spend nearly an entire day making the dough, rolling it out, baking, trimming and all that jazz. The gingerbread then needs to set for a few days to fully harden to make the sturdiest house possible. Our designs differ every year – we’ve had A-frames, churches and chalets, chimneys, curtains and 3D bow windows, and in recent years we even began to light them up from the inside!
Part of our tradition is that we bake two houses- one for ourselves, and one for another family. We pick a different family every year to come over and decorate with us.
This is the first year that I’m not going to be home for the holidays, but you can bet that I’ll still be carrying on our tradition with my husband! In anticipation for our decorating party this weekend, I thought I’d share the past 29 years of gingerbread!

(PS- if you love old pictures- this post is for you- at least half of them are scanned in from film!  You can tell when I started to get into photography in 2006ish– the pictures begin to really look good then!)

If anything, I hope this post gives you some ideas for your house this year- maybe it was how we used different cereal for our roof, or the different materials we’ve used for shutters or pathways or even fencing each year! Which house is your favorite? Let me know in the comments!  If we inspired you, I’d love to see what you come up with- leave me a comment or post it on my wall on Facebook. If you’re on Instagram, follow me @SewIn2Disney and tag me in your picture so I can see it! Don’t forget to use hashtag #handmadeisbetter !

Without further adu- our houses…through the years!

1985
1985

1986
1986

1987
1987

1989
1989

1989
1989 -2

1990
1990

1990 – Look at that concentration!
1990 -1

1991
1991 -2

1992
1992

1992
1992 -2

1993
1993

1993
1993 -2

1993
1993 -3

1994 – I’d love to know why I look so annoyed! I know this has nothing to do with our gingerbread but it was too funny not to share!
1994

1994
1994 -2

1995
1995

1995
1995 -2

1995
1995 -3

1996 – this year we did a log cabin using pretzel rods
1996

1996
1996 -2

1996
1996 -3

1997
1997

1997
1997 -2

1997
1997 -3

1998
1998

1998
1998 -2

1999
1999

1999
1999 -2

1999
1999 -3

2000
2000

2000
2000 -1

2000
2000 -3

2000
2000 -4

2000
2000 -5

2001
2001

2001
2001-2

2002 – This is the year we went to Disney.  While we didn’t make our own gingerbread we did visit their life-size gingerbread creations!
2002

2002
2002 -1

2003
2003

2003
2003 -2

2003
2003 -3

2004
2004

2004
2004 -2

2004
2004 -3

2005
2005

2005
2005 -2

2005 – Yes, that’s a monorail running through our gingerbread yard!
2005 -3

2005
2005 -4

2006
2006

2007

2006 -3

2008
2007

2008 – This is the best picture of how we lit them up
2007 -2

2008 – This was my first year teaching and these are some houses I made with my students.
2008

2008 – we also were super busy this year so we made an igloo instead
2008 -2

2008
2008 -3

2009 – tsk tsk – we resorted to a kit this year….
2009

2009
2009 -2

2010
2010

2010
2010 -2

2010
2010 -3

2010 – This was the first year I designed my own “house” all by myself- I made a Tiki hut!
2010 -4

2010
2010 -5

2010
2010 -6

2011
2011

2011
2011 -1

2012
2013

2012
2013 -2

2012
2013 -3

Spiralizing

A few weeks ago, I was introduced to the wonderful world of Spiralizing. What is spiralizing you ask? It’s basically taking any hard or root vegetable and running it through this nifty machine to create long noodles of vegetableness (which may or may not be an actual word, but it works here!).
A friend and I took a class on base (we’re both military wives, and our base offers classes on healthy cooking), and this is where we first learned of this concept. We were split up into four groups and each instructed to make one recipe from Inspiralized, a blog about all things spiralizing. We were in charge of making sweet potato ham and cheese sandwiches which turned out absolutely amazing, and from there, I was hooked.

(Click on the picture to read more about the Spiralzier and order one for yourself!)

I ordered my spiralizer from Amazon the very next day and last week it arrived. I did’t get around to using it until this weekend, but I can say that I was immediately impressed.

My husband and I got back from a long day of Black Friday shopping, and we needed something quick to make for dinner.  I grabbed a can of sauce that I had jarred a few weeks ago, and a zucchini.  I ran the zucchini through the Spiralizer, and within 2 minutes I had a plate full of long zucchini noodles (one of them was literally 4 feet long).  I sautéed them quickly in some olive oil, garlic, salt/pepper and hot pepper flakes until they were soft and then topped them with my homemade pasta sauce.

1457547_603494860109_1740422737_n

I must say.  I was impressed at how the texture really represented regular pasta.  I didn’t feel like I was eating a plate full of vegetables and I definitely didn’t feel bloated when I was done like I had eaten a pound of pasta.  Even my husband, who is extremely picky tasted it and proclaimed it delicious– score!  I can tell you that this will be going into the regular meal rotation – it’s easy enough to keep a zucchini or two on hand so that you can have dinner ready in less than 10 minutes.  Plus this meal is vegetarian, low calorie and gluten free! What’s not to love about that?

Have you tried the spiralizer? What did you think? Would you like to see more of my spiraled recipes in the future?

*Note- the link to the Spiralizer above is an affiliate link- I get a small kickback if you purchase the item through my link. It does not cost anything extra to you, but helps me keep my blog going! I thank you in advance!

Mini Cheesecakes {Salted Caramel and Pumpkin}

The great pumpkin debate. Is this a thing in your house? My husband loves anything pumpkin… and I’m the opposite, I detest anything pumpkin. This debate even happened in my house when I was growing up – my dad and I were team “no pumpkin” and my mom and sister were team “pumpkin all the way”.
So what’s one to do when when the great divide happens around the holidays? Split your recipe in half and make half with and half without! My husband and I are spending Thanksgiving with friends this year and we wanted to bring cheesecake for dessert – he of course wanted pumpkin cheesecake and I wanted plain, so I decided to go halvsies. I made a basic cheesecake recipe and then split it and added pumpkin to one half.
My plain cheesecakes were too plain for me, so after they were chilled, I added some salted caramel on top, which took them from great to amazing!

mini cheesecake

Mini Cheesecakes
Yield – approximately 36-48 cupcake sized cheesecakes (depending on how much you fill the cupcake liner)

Ingredients:
16 sheets of graham crackers, crushed (about 2 cups)
6 T butter, melted
4 8oz packages of cream cheese, softened
1 1/2 cups sugar
3 T flour
3 eggs

1 T vanilla
1/2 c sour cream
1/2 c heavy cream

1 15oz can of pureed pumpkin
1 t cinnamon

1. Preheat oven to 350*. Line muffin tins with at least 36 cupcake liners.
2. Crush your graham crackers until they are finely crushed. In a large microwave safe bowl, melt 6 T. of butter. Add the graham crackers to the bowl and mix until well combined.
3. Spoon a heaping tablespoon of graham crackers into each cupcake liner. Press down into the bottom of the cup (I used the bottom of a small bottle to press it into the cupcake liner). Bake for 5 minutes at 350*. Set aside and allow to cool completely.
4. While the crusts are cooling, combine cream cheese, sugar and flour in a large bowl. Mix on medium to medium high until well combined. Add eggs one at a time, mixing thoroughly between each egg.
5. Divide batter in half. Leave half in the bowl you are mixing in, and remove half for later use. In the bowl that you have been working with, add the vanilla, sour cream and heavy cream and mix again on medium to medium high speed. When it is well combined, spoon into the cupcake liners, filling it to at least 3/4 full (you could go more if you want- they don’t rise too much).
Bake at 350* for 20-25 minutes. You want the centers to be slightly jiggly when you take them out of the oven.
6. To the other half of the batter, add one can of pumpkin puree and the cinnamon (you could also add allspice and nutmeg, but we did not because my husband isn’t a fan of the spice). Repeat as above, filling each liner to at least 3/4 full. These will also bake at 350*, but I found that they needed about 5 minutes more until they were set.
7. Allow all cupcakes to cool for about an hour before refrigerating.
8. For the plain cupcakes, I topped them with some homemade salted caramel sauce. The link to the recipe for that can be found here. A sprinkling of coarse sea salt finished these off perfectly!

1DSC_3262

We’re on our way to Thanksgiving dinner- I hope these are a hit– I know I can’t stop eating them!
What do you think? Do you have the great divide in your house as well? Is it over pumpkin or some other type of food? Let me know in the comments- I love to hear from you!
Happy Thanksgiving to you all!

Brownie In A Mug Mix

I know I’m a little late on that whole brownie in a mug fad, but this is a new twist. A few weeks ago, I had this insatiable craving for some brownies, and I needed them *now*. I googled various recipes, but most included an egg, and I really didn’t want that much fat and cholesterol in my already unhealthy snack, so I made up my own recipe. What I ended up with had a molten chocolate cake texture to it and it was ah-maze-ing!
I made it for my husband the next day and he just couldn’t get over how it was cooked in the microwave in a minute and a half! He was amazed to say the least, so needless to say, we’ve been making a mug for dessert almost every other day!

Now, these brownie in a mug things are awesome, but it is a bit time consuming to measure out 1-2 tablespoons of 8 different ingredients every night, so I decided to streamline the process, and what I ended up with was my own brownie in a mug mix!
Brownie In A Mug Mix

I stored mine in a large 4 cup Mason jar, and this got my gears turning…. wouldn’t this make a great holiday gift? I think so! Who wouldn’t love a jar of brownie mix? I’m thinking of pairing it with a jar of homemade caramel sauce (The most awesome, and easy (!!) recipe can be found here), and maybe a mug or two. Add a cute little tag and you’ve got yourself an easy holiday gift that can be put together in an afternoon. Double or triple the recipe and make enough for all of your friends!

Without further adieu, my recipe:

(Makes 8 servings, enough to fit in a 4 cup Mason Jar).
(We find that 1 serving is plenty to share between the two of us – the molten center makes it very rich…especially if you pair it with the caramel sauce I linked to above or ice cream — or both!)

Ingredients:
1/2 Tablespoon salt
1 cup cocoa powder
1 cup sugar
1 cup brown sugar (loose- not packed down)
2 cups flour

Directions:
Mix all ingredients well in a large bowl. Pour into an airtight container to store.

To make the brownies:
In a microwave safe mug, melt 2 Tablespoons of butter. To it, add 2 Tablespoons of milk, 1/4 teaspoon vanilla and 5/8 cup (or 10 Tablespoons) of the brownie mix. Stir well and microwave for 90 seconds. Allow to cool for a moment and enjoy!
We love it topped with caramel, ice cream or whipped cream.

After I packaged mine up and I got the idea to turn it into a gift, I thought it might look even cuter if it was layered in a jar instead, so I made up a second jar to see how it looked! I poured the flour in first, followed by the cocoa powder, then the sugar, sprinkled the salt, and finally topped it with the brown sugar, so it makes a white/brown stripe. So cute!
1DSC_1459

For gift giving, I made this cute little tag so that the receiver knows how to make their new brownies. The tag on the left is if you mix it up before putting it in a jar, the tag on the right is if you layer it (it gives the receiver directions to stir up all the ingredients before using). The tag design came from The Cottage Market.
To use the tag, right click the image below to save it to your computer. You can then send it to your favorite photo printer and print it out as a 4×6 printer, or load it into your word processing program to print it out at home.
BrownieInAJarTags_edited-1

1DSC_1462

If you try this recipe (or decide to give it as a gift!) let me know in the comments. I’m loving this whole recipe in a jar thing to- do you have any recipe in a jar mixes you love? Share them with me! Comment below, or stop by my Facebook page to leave me a picture. If you use Instagram, make sure to follow/tag me at @SewIn2Disney and use hashtag #handmadeisbetter ! Thanks for sharing/following!

1DSC_1464

Slow Cooker Chicken Pot Pie Soup {Recipe}

For those who don’t know, I recently moved from the beaches of the Jersey Shore to the mountains of Washington state. Back at home in NJ, we’d still have another 3-4 weeks of summer (in fact, September is known as “local summer” at the shore when the tourists go home and the locals get to enjoy the beach in peace!). Not so much out here in Washington– we went from having 90 degree days last week to one thunderstorm last night and we’re in the 60’s today. Such a contrast in temperature has me craving soup (I’m a summer girl– the only redeeming part about fall to me is that I can eat soup again!), so today I came up with this Slow Cooker Chicken Pot Pie Soup recipe.
We used our crock pot for the first time last week when the oven broke and we absolutely loved how we could make dinner in the morning and then not have to worry about it that night! It gives us extra time to work out at night before dinner and come home to have dinner already made. Now, we’re trying to see how many different things we could make in a crock pot, and this recipe is a winner and will definitely go into the dinner rotation!

ChickenPotPieSoup

Ingredients:
-1 chicken breast
-2 cups of chicken stock
-2 cloves of garlic, sliced thin
-1 large russet potato, peeled and diced
-2 stalks of celery, sliced into 1/2 inch slices
-1/2 onion, chopped
-1/2 cup of carrots, sliced into 1/2 inch slices
-1/2 cup of frozen peas
-1/4 cup of parsley, stems removed (optional)
-2 T. flour
-1/2 cup milk
-salt and pepper to taste

Directions:
My chicken was raw when I started, but if you have some chicken already cooked you can omit step one and start at step two (adding your shredded chicken to two cups of chicken stock and sliced garlic).
1. Pour two cups of chicken stock into your slow cooker. Into the chicken stock, add your raw chicken breast and sliced garlic and cook on high for about 1 hour or until cooked through.
2. While your chicken is cooking, prepare/cut all of your veggies and set aside.
1DSC_9340
3. Once your chicken is cooked, remove it from the slow cooker and shred it finely. Leave the chicken stock in the slow cooker.
1DSC_9345
4. To the chicken stock, add 2 Tablespoons of flour, 1/2 cup of milk and salt/pepper to taste (I find the chicken stock salty enough most of the time, so I just added pepper for now– I did end up adding a bit of salt at the end, but I’d wait). Whisk until well-mixed.
5. To the chicken stock, add the cut veggies {except for the frozen peas} and the shredded chicken.
6. Cook on low for 6-7 hours or on high for 3-4 hours. I know you aren’t supposed to lift the lid while the slow cooker is cooking, but I did stir it twice during the cooking process (I went for the low for 6-7 hours).
7. It should thicken as it cooks– if it needs to be thicker, add some more flour and if you need to thin it, add more milk. Mine was a bit thin, so I mixed a tablespoon of cornstarch with a few tablespoons of lukewarm water until it was dissolved and then poured it in- it thickened the broth nicely in the last hour.
8. About an hour before it’s done, add your frozen peas. (You could probably add them at the beginning with the other veggies, but I didn’t want them to get too mushy).
8. Serve topped with croutons or with biscuits on the side. I made some cheddar bay biscuits on the side and I snuck a few croutons on top for good measure. I’m a carb-aholic, what can I say?

Doesn’t this look heavenly?
1DSC_9357

1DSC_9361

Click the “Magic” button below to see this on My Recipe Magic and to find out its nutritional content!

Easy Crock Pot Chicken Tortilla Soup Recipe

My sister and I are chicken tortilla soup aficionados.  I’m not talking your usual fan boy “love” here, we are down right obsessed with chicken tortilla soup.  If it’s on the menu, one of us is ordering it.  With that being said, it is one of the most varied soups out there – no matter where you get it, it’s always a bit different, which makes it tough to order when eating out.  You never know if you’re going to get a good variation!

With that being said, we decided to take matters into our own hands and create our own “best ever” crock pot chicken tortilla soup recipe.  The recipe you see below is the product of us throwing our favorite things into a pot and tweaking the recipe over the years to make what we think is the best chicken tortilla soup we’ve ever had.

We prefer to cook this in the crock pot all day because nothing beats having the flavors simmer together all day long, but since the chicken is already cooked, you could easily throw this together and cook it on the stove until warmed through.
Chicken Tortilla Soup

Note- if you do use a crock pot, make sure it is at least 4 quarts…. lets not go there on how I know that and why I feel the need to say that…

Don’t be put off by the long ingredient list- this soup comes together quickly!

Ingredients:
1 rotisserie chicken, cut into bite sized pieces (2-3 cups if using regular cooked chicken)
32 oz chicken stock
1 15oz can of tomato sauce
1 15oz can of diced tomatoes, fire roasted
2 11oz cans of “Mexi-Corn” (corn mixed with peppers and/or black beans)
1 15oz can of black beans, drained
1/2 c. diced onion
4 garlic cloves, sliced thin
2-3 large Roma tomatoes, diced (or add an additional can of diced tomatoes)
1T chili powder
1 tsp cumin
1 tsp tabasco sauce
salt and pepper to taste

Directions:
It’s as easy as 1-2-3!
1- Prep
Cut chicken into bite sized pieces, dice onion and tomatoes, slice garlic.
2- Open all cans, drain the corn if needed.
3- Pour all ingredients into crock pot and cook on high for 4-5 hours or low for 5-6 hours. Add the salt and pepper when your soup is done cooking. I wait until the end because those fire roasted tomatoes are hot and you might not need pepper, and the rotisserie chicken can be salty, so you might not need salt.

1DSC_0720
Top with shredded cheese, sour cream, cubed avocado and crumbled tortilla strips if desired. (I highly reccomend the sour cream- it really adds to the flavor!) Squeeze a wedge of lime over top just before serving if you wish.

Click the magic button below to see my recipe on My Recipe Magic and to find out the nutritional content!

This recipe freezes well if you want to make a large batch and save half for another day!

Baked Apple Cider Donuts

AppleCiderDonutRecipe

One of the best parts about going to a local farm to go apple or pumpkin picking is the apple cider donuts they often sell at the snack stand. I am a summer girl, but I am trying to embrace fall as best I can, so when I saw apple cider in the store the other day, I got a teensy bit excited and put the jug in my cart. All week long, every time I opened the fridge and saw the apple cider, it kept making me think about those apple cider donuts, so I decided to try to come up with my own recipe for apple cider donuts. But- I wanted mine to be a bit healthier, so these have no oil or eggs, and are made with Greek yogurt instead. The result is a delicious cake-y donut that immediately brings me back to days spent apple picking in the crisp fall air.

I topped mine with a bit of apple cider glaze (recipe below) but you could also roll them in some cinnamon sugar as well. They’re even good plain!

1DSC_0432

Which one do you prefer? I can tell you that the dozen mini donuts I made were gone in less than 24 hours and that’s with only 2 people living in the house! We’re not picky about how they’re topped :)  Don’t judge.  They’re made with Greek yogurt, remember? They must be healthy!

1DSC_0412

Baked Apple Cider Donut Recipe:
Makes about 12 mini donuts (I used the Babycakes Mini Doughnut Maker)

Ingredients:
1/2c flour
1/2t baking soda
1/2t baking powder
pinch of salt
3oz plain Greek yogurt
1T maple syrup- optional (go with “pure” maple syrup for the best flavor!)
1t cinnamon
1/4c apple cider

Directions:
Pre-heat your donut maker.
Mix all dry ingredients together until well-blended. Add in the Greek yogurt and the apple cider and mix again. Do not over mix as it will make the donuts tough. You may need a bit more apple cider until your dough is the consistency of pancake batter. Spoon 2-3 teaspoons of batter into each well of the (pre-heated) donut maker and bake for 4-5 minutes or until golden brown. Remove and place on drying rack. If you are coating them in cinnamon sugar, do so immediately. If glazing, allow to cool for a few minutes before dipping in the glaze.

Glaze:
Pour about 1/3 cup of powdered sugar into a shallow bowl. Add 1t of cinnamon sugar and mix. Pour apple cider in 1t at a time and mix until the glaze is well mixed. You will probably need 2-3t of apple cider for the right consistency (not too runny!). When the donuts are cool enough to touch, dip into the glaze and place back on the drying rack. I dipped mine twice, allowing it to dry for a few minutes before drying again.

Click on the Magic button below to see my recipe on My Recipe Magic and to find out the nutritional information (I think you might be surprised to find how many of these you can eat for very few calories!)

1DSC_0423

This was featured on Living Better Together and Wait Til Your Father Gets Home!


 photo TGIF_featured_zpsbe37ee90.png

Related Posts Plugin for WordPress, Blogger...