Sweet and Sour Chicken

Ok, so this isn't your typical sweet and sour chicken.  It is a healthy version of it, which means as close as we're going to get.  I had to modify the recipe quite a bit to make it healthy, but I do have a link to the original site if you'd like.  Also, I left out the cornstarch because it adds a lot of unnecessary carbs, but in turn I have to settle for the sauce being thin.  I thought considering all the changes, it still turned out great and the flavor was still delicious.
Enjoy!

Slow Cooker Sweet and Sour Limeade Chicken

Ingredients:

4 chicken breasts

1/2 cup lime juice

4 Tablespoons Splenda brown sugar

1/4 cup ketchup

2 Tablespoons white vinegar

1 bag fresh stir fry veggies

Sesame seeds

Brown rice

Directions:

Spray slow cooker with non-stick cooking spray. Place chicken breasts in the bottom of your slow cooker. Combine lime juice, brown sugar, ketchup, and vinegar in a bowl. Mix well and pour over chicken breasts. Cover and cook on low for 6-8 hours or high 3-4 hours. The last half hour add a bag of fresh stir fry veggies to the crock pot.  Continue cooking in the crock pot for at least 30 minutes until veggies have cooked.  Serve on brown rice and sprinkle with sesame seeds.

Original recipe can be found HERE.

Orange Chicken and Asparagus

Note that this recipe only makes two servings.

Orange Chicken and Asparagus

2 tbs sesame oil
8 oz chicken, sliced into strips
2 clove garlic
1/2 tsp red pepper flakes
4 cups chopped asparagus
2 tsp lite soy sauce
2 tsp honey or artificial sweetener of your choice
2 tsp sesame seeds
1 1/2 orange
1 cup brown rice

Heat oil in large skillet over medium heat.
Saute chicken, garlic and red pepper flakes for 7 minutes, until chicken is almost cooked through.
Add asparagus and cook 3 minutes more until asparagus is softened and chicken is cooked through.
In a small bowl whisk together soy sauce, honey, sesame seeds, juice and zest from oranges.
Add to skillet and cook for 1 minute.
Serve with brown rice.

Original recipe can be found HERE.

Crockpot Chicken

A nice mix up for cooking chicken.  And it's Crock Pot, which means ridiculously easy!

Enjoy.

Crockpot Chicken

4 teaspoons salt 
2 teaspoons paprika 
1 teaspoon cayenne pepper 
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper 
1/2 teaspoon garlic powder 
1/2 teaspoon black pepper 1 large roasting chicken (mine was about 5.5 lbs)
1 cup chopped onion

Rinse the chicken, remove the sack from inside.  Pat the chicken dry with paper towels.
Combine all spices and rub all over chicken.
Slice the onion and place in the bottom of the crock pot.
Place chicken on top of the onions.  Cover and cook on low for 5 hours.

Original recipe can be found HERE.

Pumpkin Spice Cake

I know this is a little after the fact seeing as how Thanksgiving is over and now it's onto Christmas baking, but one last pumpkin recipe before we move on.  I am not a huge pie fan, I much prefer cake.  So instead of the traditional pumpkin pie for Thanksgiving dessert, I made pumpkin cake.  The best thing about baking with pumpkin is it always turns out so moist!  I loved this cake.  It was perfect for a special occasion such as this.  Enjoy.

Pumpkin Spice Cake with Maple Frosting and Apple Cider Caramel

• For the Cake:
• 1/2 cup butter, softened to room temperature
• 1 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 cup canned pumpkin (not pumpkin pie mix) or homemade pureed pumpkin
• 1 1/2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup buttermilk, room temperature
For the Maple Frosting:
• *Note: If maple sugar is not available, substitute dark brown sugar for a brown sugar frosting.)
• 1/2 cup brown sugar
• 1 1/2 tsp maple extract
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar
For the Apple Cider Caramel:
• 1/4 cup Karo syrup
• 1/4 cup apple cider
• 1 cup brown sugar
• 1/2 cup heavy cream
• 4 tablespoons of butter, cut into four pats

Instructions

To Make the Cake:

Preheat the oven to 350°F.

Grease a bundt pan with oil or non-stick cooking spray then flour the pan. Tap out the excess and set the pan aside.

In the bowl of a stand mixer fitted with the batter blade (or in a bowl with an electric mixer) cream together the butter and sugar until light and fluffy. Scrape down the sides and add the eggs, one at a time, blending and scraping down the sides of the bowl after each addition. When the eggs are fully incorporated, blend in the pumpkin and vanilla. It may look curdly and horrid, but that's okay! Keep going!

In a separate bowl, whisk together the flour with the rest of the dry ingredients. Add about 1/3 of the flour to the butter mixture and blend until incorporated. Add 1/2 of the buttermilk and blend in completely. Repeat with another 1/3 of the flour and blend. Finish mixing the batter by adding the final 1/2 of buttermilk, mixing, then adding the final 1/3 of flour.

Spoon the cake batter into the prepared bundt pan, gently smooth the top and bake the cake for 30-40 minutes, or until a toothpick or skewer inserted in the thickest part of the cake comes out clean and the cake springs back when pressed lightly with your finger.

Transfer the pan to a cooling rack and let rest for 5 minutes before carefully turning out onto the rack to cool completely. While the cake cools, make the caramel...

To Make the Apple Cider Caramel:

Bring the cider, syrup and brown sugar to a boil over medium heat. Boil for 3 minutes. Whisk in the heavy cream and return to a boil. Boil for 2 more minutes then drop the heat to low. Add the butter one pat at a time, whisking it in until it's fully incorporated. When all of the pats of butter have been added and incorporated, pour the hot caramel into a clean pint jar, reserving any excess for drizzling over the cake. Let cool completely before drizzling on the cake.

To Make the Maple Frosting and Assemble the Cake:

Bring the maple, sugar, butter, and milk to a boil, whisking constantly. Boil for 1 minute, still whisking constantly. Remove the pan from the heat and add the vanilla extract. Be careful, it will boil up!

Gradually whisk in the powdered sugar. Continue whisking it gently until smooth, cooled slightly and thick, about 3-5 minutes.

Place the cooled cake on a cake plate or serving platter and immediately pour warm maple frosting over the cake. Let the frosting rest for 5 minutes, then drizzle with the apple cider caramel.

Store leftovers, well covered, at room temperature for up to 3 days.

Original recipe can be found HERE.

Pumpkin Pie Protein Shake

Pumpkin Pie Protein Shake

2 scoops protein powder
8-10 oz water
1/4 cup pureed pumpkin
1 tsp pumpkin pie spice
1 tsp Splenda brown sugar
1/2 frozen banana
1 tsp vanilla (optional)
3-4 ice cubes

Blend and enjoy a yummy holiday treat.

Frosted Pumpkin Spice Cookies

I decided to branch out and try some other pumpkin cookies besides the recipe I've already posted.  This was a big hit.  And there is still more pumpkin to come...

Soft Frosted Pumpkin Spice Cookies

ingredients
Makes 3 dozen
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

frosting:
1/2 cup softened butter
1/2 cup softened cream cheese
2-3 cups powdered sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon

directions
1. Preheat oven to 350*.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3.Bake for 15 to 20 minutes in the preheated oven. 
4. Make frosting: cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and cinnamon.
5. When cookies are cooled- spread frosting and refrigerate.

Original recipe can be found HERE.

Pecan Bars

Pecan Pie.  A little taste of Christmas.  Yum.  Well, here is pecan pie in bar version.  This post has 2 recipes because I wanted to make both to compare then post the one that I thought was best.  Well, I couldn't decide.  They both taste very different and are equally delicious!  So which ever one you pick you won't be disappointed.

Pecan Pie Bars

For crust:

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1/2 cup butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons milk
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and milk in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 15 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Original recipe and be found HERE.

Salted Caramel Pecan Bars

1 cup chopped pecans

12 whole graham crackers

1 cup packed brown sugar

3/4 cup butter

2 Tbsp milk

1 tsp vanilla extract

1/4 tsp coarse salt

1 cup chocolate chips

Preheat oven to 350*.  Bake pecans in a single layer in a shallow pan for 10 minutes until toasted and fragrant, stirring halfway through.

Line a 15x10" pan with lightly greased foil.

Arrange graham crackers in a single layer in prepared pan.

Combine sugar, butter, and milk in saucepan.  Bring to a boil over medium heat stirring occasionally.  Remove from heat, stir in vanilla and pecans.  Pour mixture over crackers, spreading to coat.

Bake at 350* for 10 minutes until bubbly.

Remove from oven and top with 1 cup chocolate chips.  Let chips melt for 3 minutes then spread evenly and top with salt.  Allow to cool completely.  Refrigerate before serving.

Original recipe and be found HERE.

Balsamic Onion Pot Roast

Balsamic and Onion Pot Roast

3-4 pound boneless chuck roast

Seasoning Salt, Onion Powder, Garlic Powder, and black pepper to taste

1 can beef stock

1/2 cup balsamic vinegar

1/2 cup tomato sauce

2-3 large onions, peeled and thickly sliced

Combine all ingredients but the onions in a small bowl.  

Place onions in bottom of slow cooker. 

Put meat on top of onions and pour sauce  over. 

Cook on low for 6-8 hours, until beef is tender. 

Original recipe can be found HERE.

Iced Pumpkin Cookies

This recipe has been my go to for the past several years.  We make these every Fall.  I can't even make pumpkin chocolate chip cookies anymore because I much prefer these.  Enjoy!

Iced Pumpkin Cookies

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 cup canned pumpkin
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/4 cup oats
• 1 1/4 cup white baking chips
• 1 1/4 cup dried cranberries
• ICING:
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 3 tablespoons 2% milk

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and pumpkin. Combine the flours, cinnamon, baking powder, ginger, salt, baking soda, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the granola, walnuts, chips and cranberries.
• Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Remove to wire racks to cool.
• In a small bowl, combine icing ingredients until smooth.
• Spread over cooled cookies. Store in the refrigerator. Yield: 3 dozen.

Original recipe can be found HERE.