Cupcakes & Measuring-Get Kids Cooking
I am excited this week to have Education.com as a guest poster! My first ever. This fun recipe combines the fun of getting kids in the kitchen and learning. Big A right now is learning measurements so this is a great project. And the cooler weather has me thinking Fall so the recipe can’t be beat.
Missing the flavors of fall? For those of you who are “apple people” all year long – and who may have kids who are – try baking these scrumptious spiced apple cupcakes! At a quick glance, these lovely little treats look like caramel apples. But look again and you’ll see that they’re actually soft, delicious cupcakes coated in caramel. Baking is a great way for your child to practice important math skills like measurement and fractions, while she prepares some delicious food for the family. No doubt about it, these cupcakes are as much fun to make as they are to eat!
| Servings |
cupcakes
|
- 1 jar (14.5 ounces) red spiced apple rings drained (or substitute with 3 fresh apples; see below*)
- 1 package (18.25 ounces) plain yellow cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 24 paper liners for cupcake pans (2 1/2 inch size)
- 45-50 caramels
- 1/3 cup evaporated milk
- 1 tsp pure vanilla extract
- 1/2 cup unsalted peanuts chopped
- 24 wooden craft sticks optional
Ingredients
|
|
- Place a rack in the center of the oven and preheat your oven to 350°F.
- Line 24 cups on your cupcake pans with paper liners. Set the pans aside.
- Prepare the cupcake batter: Place the drained apple rings in the food processor and finely chop them with the pulse button for 15 seconds.
- Place the cake mix, pudding mix, chopped apple rings, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for about 30 seconds.
- Stop the machine and scrape down the sides of the bowl with a rubber spatula to make sure all of the batter is incorporated. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look well combined.
- Spoon or scoop about 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way. You will get between 22 and 24 cupcakes.
- Remove the empty liners if any and fill the empty cups in the pan each with a small amount of water. Place the pans side by side in the oven.
- Bake the cupcakes until they are golden and the top springs back when lightly pressed with your finger, about 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for about 5 minutes.
- Gently remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before glazing.
- Meanwhile, prepare the caramel glaze: Unwrap the caramels and place them in a medium-size saucepan. Add the evaporated milk. Stir with a wooden spoon over medium heat until all the caramels are melted and the mixture is combined, about 5 to 6 minutes. At the very end, stir in the vanilla.
- Immediately spoon the warm caramel glaze over the top of each cooled cupcake and sprinkle the chopped peanuts around the edges. Careful! The caramel will be hot and this part can get pretty sticky too!
- Push a craft stick in the center of each cupcake, if desired, to make them look like caramel apples. The cupcakes are ready to serve and enjoy!
- Store these cupcakes, in a cake saver, under a glass dome or in a large tupperware container, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them (without the craft sticks), wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
*The Cupcake Doctor Says...
If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saut*The Cupcake Doctor Says...
If you can't find spiced apples, you can use fresh apples as a substitute. Cut 3 to 4 fresh apples (any kind you like) into slices and throw them into a saute pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
e pan with 1/3 cup of water, about a Tbsp of sugar, and a sprinkling of cinnamon and nutmeg. Saute over medium low heat for a few minutes until the apples are tender. Once they've cooled for a few minutes, chop them up or throw them into the food processor for a rough chop. Add the apples to the batter and follow the recipe accordingly. These cupcakes are perfect for parties, and they look beautiful lined up on a wooden tray!
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing is a great recipe to shake up taco! Spicy chorizo, beef, loads of toppings and a delicious dressing make for the ultimate fiesta.
I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!” My mind changed though when I decided to play around in the kitchen and created this chorizo and beef taco salad.
For this Cinco de Mayo inspired Mitten Movie Night, I remade and shot one of the very first posts I made. Wow, has my photography came a long way. Guess what though? The recipe was just as delicious then as it is now. Okay, enough patting myself on the back!
What beer pairs well with Chorizo & Beef Taco Salad?
The beer: Modelo Especial.
We are drinking some Modelo Especial and catching up on Better Call Saul. If you don’t follow me on social media you may not have heard that we recently moved into a new house :’) So in between moving and everything we haven’t had time to catch up on the 2nd Season that just started. This show is in my Top 5 of shows, it’s awesome.
What TV shows go well with eating tacos and drinking beer?
If you are interested in 5 shows that I am in love with for future viewing here they are:
- 30 Rock. Tina Fey is my idol. The question ‘Who would you want to have lunch with dead or alive.’ It would be her 100%. A close 2nd would be Steve Martin. A 3rd would be any cast of any season of Saturday Night Live. Some great things have come out of that show.
- Unbreakable Kimmy Schmidt. So cute! And of course, let me refer to #1…Produced by Tina Fey.
- Shameless. All of the actors in this series are spot on.
- A new one that just came out and surprised me was Santa Clarita Diet. It reminded me a lot of Weeds. Great show!
- And finally Better Call Saul.
Now let’s get on to this taco salad recipe! When I first made this I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats. They worked out perfectly because we ate them like tacos with a little flair and then the 3 yr old could scoop his goodies by himself.
How to make Chorizo & Beef Taco Salad with Lime-Cilantro Dressing:
First, for the taco salad, let’s get our meat and beans cooking on the stove top. Add your chorizo and ground hamburger to a pan.
I was sad that when I had plans to make this I found a great recipe from Mexican Please on how to make your own Easy Homemade Chorizo but I wasn’t able to find chilies in our local grocery store so I did purchase the local fare. If you have a chance though check out this recipe and make it for yourself!
Sprinkle the cumin and chili powder on top. Start sautéing everything together over medium/high heat until the sausage and meat are completely cooked through and no longer pink.
When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy. Drain, drain, drain!
Now the best part of this chorizo and beef taco salad, in my opinion, the lime-cilantro dressing. It’s amazing and well worth getting out and cleaning your food processor (can you tell I find this to be a chore?) Put all ingredients in the food processor-EXCEPT THE OIL.
Ok, now we can get to the oil. Put the lid on your food processor and you will then pour the oil slowly into the top while it chops up the ingredients you’ve already put into the bowl.
When it gets to the consistency you like then stop adding. I put a ½ cup of oil as a general rule but you may like it a little chunkier (that’s how I prefer it) over runny. Trust me, once you make this you will make it again and again so adjust until you get it the way you like it.
A bonus recipe for GREAT Mexican Rice:
I also recently perfected some rice that is amazing with anything that is spicy inspired that goes perfectly on this chorizo and beef taco salad. This recipe is as simple as buying one of those pre-made packets. We live close to an amazing restaurant El Rodeo. Everything they serve is pretty amazing and I wanted to recreate it at home and I think I nailed it!
Add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas. Now if only I can remake their Enchilada Sauce….I could eat that stuff in a bowl with a spoon it’s so good.
Layer the chorizo and beef taco salad as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing.
Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1/2 pkg chorizo sausage
- 1/2 lb. ground hamburger
- 1 can pinto beans rinsed
- 1 tsp chili powder
- 1 tsp cumin
- 1 cup lettuce
- 1 tomato
- 1/2 bunch green onion
- 1 box taco salad shells I used Fiesta Flats from Ortega
- 1 cup mexican blend shredded cheese
- avocado for topping, optional
- sour cream for topping, optional
- 1 bunch cilantro
- 2 cloves garlic
- 2 limes
- 1/2 cup avocado or olive oil
- 1 sugar
- 2 cups instant brown rice
- 1-3/4 cup water
- 1 cube Knorr Tomato Boullion
- 1/4 tsp cumin
- 1 tsp chicken bouillon
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
|
|
- Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
- Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
- Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
- Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!
Turkey Meatballs with Balsamic Vinegar Glaze
This easy meatball recipe will surprise you with all of its flavor! A thick sauce is the star of these Turkey Meatballs with Balsamic Vinegar Glaze. Place them on top of creamy mashed potatoes and you are in comfort food nirvana.
It’s the first Mitten Movie Night of 2017! Woot, Woot. How is yours going so far? Tonight I’ve got a great meatball recipe for you to start the year off right.
What movie pairs well with turkey meatballs and beer?
The movie we’re watching is Bridget Jones’s Baby. I love this series of movies and just recently re-watched the others because I knew this was coming.
What beer pairs well with Turkey Meatballs with Balsamic Vinegar Glaze?
The beer: Melonfest Cantaloupe Wheat from Roak Brewing.
My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it. I love cantaloupe but wasn’t sure how it was going to work in a beer. I was pleasantly surprised!
Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.
To say that I like meatballs is an understatement. I LOVE them. They are easy, very versatile and can come in many different combinations. You can serve them on noodles, potatoes, as an appetizer. In fact, one of the very first recipes I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time. I even celebrated National Meatball Day last year!
How to make Turkey Meatballs with Balsamic Vinegar Glaze:
First for the meatballs add the turkey, egg, and breadcrumbs to a bowl. Mix all ingredients together and form into a ball.
Add about a tablespoon of oil to the bottom of a pan then set to medium heat.
Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
What do you serve with turkey meatballs?
-
- Red-skinned mashed potatoes, roasted Brussels sprouts, and carrots for the side
- Cheesy Cauliflower if you are looking for a lower carb side.
- Serve these with noodles by doubling the sauce recipe so it can cover everything evenly.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Balsamic Vinegar Glaze adapted from Shugary Sweets
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 1 pound ground turkey
- 1 egg
- 1/2 cup bread crumbs, original
- 1 Tbs oil
- 2 Tbs butter
- 1 small white onion chopped
- 2 cloves garlic minced
- 1/2 cup water
- 1/2 cup brown sugar
- 2 Tbs balsamic vinegar
- 2 Tbs soy sauce
- 1 Tbs Cornstarch
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
|
|
- First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
- Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
- Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
- To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
- Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
- Serve on top of mashed potatoes or noodles. Enjoy!
Jerk Chicken Sandwiches
Let the slow cooker make the chicken for this sandwich then add a kick of heat with a smoky and spicy sauce. Jerk Chicken Sandwiches are then topped with pickled red onions and jalapenos.
I’ve tried a meal with jerk seasoning precisely once. Like 16 years ago. Not a fan. I decided to get wild at a chain restaurant and veer away from my normal order. Big mistake. Not being able to get through even half the sandwich because my mouth was in flames is not my idea of a good dining experience.
So when I saw that Legion of Spice would send 2 free samples I figured I didn’t have much to lose. I’m so glad that I expanded my seasonal horizons because these jerk chicken sandwiches are just what I need on this Mitten Movie Night.
What beer pairs well with Jerk Chicken Sandwiches?
The beer: Bellaire Brown from Short’s Brewing.
A perfect beer paired with the smokey, sweet spices of the jerk seasoning.
What movie pairs well with a spicy sandwich and cold craft beer?
Keeping with the Halloween theme (I know it’s passed alright!) we are re-watching The Babadook. This is on Netflix instant–if you want to freak the freak out watch it now.
How to make Jerk Chicken Sandwiches:
For the chicken, I just added it to my slow cooker with 1 cup of water and 2 Tbs of the ‘I’m A Jerk’ Seasoning. After it started cooking for an hour or so the house smelled amazing. Coriander, cinnamon, nutmeg. I wanted to jump on the computer and start researching tropical locals for a mid-winter break. Or I can save a few thousand dollars and have this meal when I’m feeling the long Michigan winter blues.
Once the chicken has cooked for 6-8 hours take it out and shred it then put it back into the pot to soak up more flavor while the sauce gets made.
Reasons why you should make chicken for sandwiches in the slow cooker:
- Cooking chicken in the slow cooker makes it extra tender and easy to shred. Perfect to top on a crispy, warm bun.
- Seasoning added to the slow cooker cooks the flavor into the chicken making it extra tasty.
- Slow cooker chicken sandwiches are perfect for busy nights since the slow cooker does almost all of the work.
Since I really love giving my recipes quirky names (ie. Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce). Therefore I decided to call this ‘Jerk’ Sauce. **Take a few minutes to think of 10 separate instances where you could have used this in a conversation…..** and we’re back!
How to make Jerk Chicken Sandwich Sauce:
Put all the sauce ingredients in a pot and set it to simmer over a low/medium heat for 10-15 minutes to thicken it up. This sauce is the perfect compliment to top these jerk chicken sandwiches.
Prepare the buns. Since I prefer mine toasted so at this time I would butter them and place in the oven for 8-10 minutes on a baking sheet. When done remove the heels from the pan and flip the lids over.
Sprinkle shredded cheese ( I use shredded cheese over anything) and put them into the oven to melt for another 2-4 minutes.
To assemble remove the meat from the crock pot and place on top of the bun. Drizzle some ‘Jerk’ Sauce on top. It’s meant to be more of a condiment than mixed with the meat like my Asian BBQ Sauce.
Dress up with some pickled red onions and jalapenos.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 6 hours |
| Servings |
sandwiches
|
- 2 boneless, skinless chicken breasts
- 2 Tbs jerk seasoning I used Legion of Spice 'I'm a Jerk'
- 1 cup water
- 1//4 cup brown sugar
- 1/4 cup ketchup
- 1 Tbs molasses
- 1 Tbs spicy brown mustard
- 1 Tbs honey
- 2 Tbs apple cider vinegar
- 2 tsp jerk seasoning I used Legion of Spice 'I'm a Jerk'
- 1/2 cup hot water
- 6 hamburger buns
- pickled onion for garnish
- jalapenos for garnish
- 1/2 cup sharp cheddar cheese, shredded split over 6 buns
Ingredients
Jerk Chicken
Jerk Seasoning
|
|
- For the chicken, I just added it to my slow cooker with 1 cup of water and 2 Tbs of the 'I'm A Jerk' Seasoning.
- Cook for 6-8 hours take it out and shred it. Put it back into the pot to soak up more flavor while the sauce gets made.
- Put all the sauce ingredients in a pot and set it to simmer over a low/medium heat for 10-15 minutes to thicken it up.
- Toast the buns. Butter them and put them in the oven for 8-10 minutes on a baking sheet. Taking them out remove the heels from the pan and flip the lids over. Sprinkle shredded cheese and put them into the oven to melt for another 2-4 minutes.
- To assemble remove the meat from the crock pot and place on top of the bun.
- Drizzle some 'Jerk' Sauce on top. Add some pickled red onions and jalapenos. Enjoy!
Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce
Tender sweet potatoes are loaded up with tangy pulled pork. Loads of flavor and easy to make, you will find yourself making this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce again and again.
TGIF! Friday means Mitten Movie Night. I have prepared something really special. It was a few step process but really required more waiting than working. First I put the sweet potatoes in the slow cooker. Then I braised the pork and put it in the oven. Whisked the Asian BBQ sauce. Chilled the beer.
I recommend this Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce on a cool Fall day when your lounging on the couch binge watching Netflix wanting to put much effort into a great meal.
What beer pairs well with Pulled Pork Stuffed Sweet Potato with Asian BBQ Sauce?
The beer: Fifth Voyage Coconut Porter from Cranker’s Brewery.
This beer was part of an ‘I Love Michigan’ Craft Beer pack that we picked up at Meijer. I really enjoyed this pack since it let us try a few different beers from all over the state.
What movie pairs well with craft beer and pulled pork?
For entertainment, we’re watching The Boss. I have been binging on funny stuff all week after the premier of The Walking Dead Sunday. Done. Over. I cannot handle anything remotely scary or stomach turning…..until this Sunday when I watch it again.
Sorry, I’ve invested too much time to quit now. Alright! So onto the meal (unless you’re having TWD flashbacks then come back later).
How to make Stuffed Sweet Potato with Asian BBQ Sauce:
As I mentioned I made this meal in stages. For the sweet potatoes, I wash them and then put them in a crock pot for 6 hours. Done! See didn’t I say that was easy?
For the pork in an oven-proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides then add salt & pepper to your liking and one bottle of beer. Take off heat and put in a 350 degree oven. Cook for 1 hour.
Remove from the oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours. When the pork comes out so tender it shreds easily.
How to make Asian BBQ Sauce:
Whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
Split top of sweet potato with a knife. Stuff with pulled pork then before serving to add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes.
Garnish with chopped parsley.
Want more pulled pork recipes?
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in October of 2016. Updated post March of 2019.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 6 hours |
| Servings |
potatoes
|
- 2 pounds pork loin
- 5 sweet potatoes washed
- 1 bottle beer of choice
- salt and pepper to taste
- 1 small yellow onion chopped
- 2 cloves garlic
- 2 tbs vegetable oil
- 1 cup water
- 1/4 cup hoisan sauce
- 2 Tbs soy sauce
- 3 Tbs brown sugar
- 3 Tbs ketchup
- 2 Tbs rice vinegar
- 3 cloves garlic crushed
- 2 Tbs sweet chili sauce
- 1 tsp sesame oil
- chopped parsley for garnish
Ingredients
Pork & Sweet Potatoes
Asian BBQ Sauce
|
|
- Add washed potatoes to slow cooker. Cook on low for 4-6 hours.
- Whisk all ingredients together except for the sesame oil. Add 2/3 of the sauce to shredded pork. Save the remainder for topping.
- Split top of sweet potato with a knife. Stuff with pulled pork.
- Right before serving add the sesame oil to the BBQ Sauce that is left and pour over stuffed potatoes. Garnish with chopped parsley. Enjoy!
- For the pork in an oven proof stockpot add chopped onion and garlic then brown in 2 Tbs oil once softened add the pork to brown on all sides. Then add salt & pepper to your liking and one bottle of beer.
- Take off heat and put in a 350 degree oven. Cook for 1 hour. Take out of oven then add 1 cup water. Put back into the oven to finish cooking for another 1-1 1/4 hours.
Swedish Pancakes with Brown Sugar Bananas #SundaySupper
Tangy, thin Swedish Pancakes are cooked up and piled high ready for the breakfast table. Make a delicious mixture of brown sugar bananas to put in the center of the pancakes then roll them up for a sweet way to start the day.
I’ve mentioned before, my Dad is a great cook. I remember the first time he let me make Swedish Pancakes during the holidays. Boy, was I important! I got to mix the batter. Grease the pan. Learned how to move the pan just right to make sure the pancake is thin and crispy.
While the recipe may have changed over time making these reminds me of how proud I was making these pancakes for the first time. Now I might have to pass this recipe for Swedish Pancakes with Brown Sugar Bananas to my Dad!
How to make Swedish Pancakes:
Mix all the pancake ingredients in a bowl. It’s important to keep the bowl next to the stove with a ladle. With a mid-sized skillet add a small dab of oil to the pan. You can see my setup here. Also, make sure that you have a plate to add your pancakes too. They cook quickly!
From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out. Cook for 1-2 minutes. Flip and cook around 30 seconds for the second side.
I posted a video on my Instagram a while ago on how to move the pan.
How to make Brown Sugar Bananas:
Next is the sauce, which is so easy! Chop the bananas. Add butter to a pan and start to melt. Add brown sugar, then bananas. Let cook for around another minute then add the water cinnamon and nutmeg. Take off heat, you’re done.
How to Roll Swedish Pancakes:
What I want to point out is the ‘roll’. But I digress. I have a helpful little photo tutorial below for the ‘roll’. Fill the center of the pancake, hook fork into the side and ‘roll’.
You know my husband doesn’t roll his Swedish Pancaked **gasp**!?!? Finish off with more sauce on top. Do you see this deliciousness??
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Tips:
- Don’t like bananas? The sauce works well with many other fruits like peaches and plums.
- No buttermilk on hand? Using soured milk works just as well. To sour milk take 1 cup of regular milk then add 1 Tbs vinegar or apple cider vinegar and let sit for 5-10 minutes.
I would like to thank this weeks Sunday Supper host Marion of Life Tastes Good. Hosting a Sleepover of your own soon? Check out over 30+ recipes to keep your guests happy!
Breakfast
- Bacon Jam Recipe by Life Tastes Good
- Baked Ham, Egg and Cheese Sandwiches by Food Lust People Love
- Breakfast Strata with Bacon and Date by Caroline’s Cooking
- Broccoli Breakfast Bake by Cricket’s Confections
- Classic Buttermilk Pancakes by Cosmopolitan Cornbread
- Freezer-Friendly Breakfast Burrito by Brunch-n-Bites
- Julia’s Mushroom Quiche – Quiche aux Champignons by An Appealing Plan
- Nutty Sweet Potato Waffles by Wholistic Woman
- Overnight Green Chile Breakfast Burritos by Cooking On The Ranch
- Peanut Butter Chocolate Cereal Treat Bars by Crazed Mom
- Pumpkin Chocolate Chip Pancakes by Books n’ Cooks
- Pumpkin French Toast Casserole by Moore or Less Cooking
- Swedish Pancakes with Brown Sugar Bananas by Bottom Left of the Mitten
- Waffle Fruit Kabobs by Home Sweet Homestead
Desserts
- 2-Minute Quick Fudge by Sunday Supper Movement
- Classic Oatmeal Cookies by That Skinny Chick Can Bake
- Heavenly Oreo Dessert by Confessions of a Cooking Diva
- Peach Slab Pie by Pies and Plots
Snacks
- BBQ Pulled Pork Sliders by Mindy’s Cooking Obsession
- Better Than Anything Chex Mix by Fantastical Sharing of Recipes
- Caramel Corn by Jane’s Adventures in Dinner
- Cobb Salad Dip by Food Done Light
- DIY Grilled Cheese Bar by Culinary Adventures with Camilla
- Fluffernutter Puff Pastry Turnovers by The Weekend Gourmet
- Make-It-Yourself Caramel Apple Bar by The Freshman Cook
- Maple Fish Party Mix by Sew You Think You Can Cook
- Midnight Chicken Nuggets by A Kitchen Hoor’s Adventures
- S’mores Snack Mix by Positively Stacey
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
pancakes
|
- 1-1/2 cup flour
- 2 Tbs brown sugar
- 2 eggs
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cup buttermilk
- 1 tsp vanilla
- 1 stick unsalted butter
- 1/2 cup brown sugar
- 4 bananas
- 1-2 Tbs water
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Ingredients
Swedish Pancakes
Brown Sugar Bananas
|
|
- Mix all the pancake ingredients in a bowl. It's important to keep the bowl next to the stove with a ladle. With a mid-sized skillet add a small dab of oil to the pan.
- From there you will add a ladle full of batter then spin the pan in a rotating fashion to thin it out. Cook for 1-2 minutes. Flip and cook around 30 seconds for the second side.
- Chop the bananas. Add butter to a pan and start to melt. Add brown sugar then bananas. Let cook for around another minute then add the water cinnamon and nutmeg. Take off heat.
- Fill center of the pancake then roll. Top with more sauce. Enjoy!
White Chicken Pizza with Basil & Blackberry Sauce
This easy White Chicken Pizza with Basil & Blackberry Sauce is a great combination of sweet and savory. Perfect for when you’re looking for something different on pizza night!
It’s time for Mitten Movie Night! I’m serving up a creamy, cheesy white chicken pizza with an added sweet twist on top and enjoying one of my favorite Michigan Craft Beers. This pizza makes perfect use of summer grown basil, I know my plant is bursting.
It’s a sweet & savory combination on a homemade pizza crust. While this has a long and fancy name trust me it didn’t take long at all. Best of all it is delicious!
What movie pairs well with craft beer and a white pizza?
We are watching Joy
What beer pairs well with White Chicken Pizza with Basil & Blackberry Sauce?
The beer: Oberon from Bell’s Brewery
If you are even remotely close to Kalamazoo, Michigan it is a must-visit for any craft beer lover.
How to make homemade pizza crust:
Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. See photo below in the collage to make sure yours has the same consistency.
Now add the flour, honey & salt to the yeast mixture. I do not have a fancy mixer (I want one so bad!) so I had to just hand mix this. Start by stirring with a spatula then complete by hand.
Once it is all combined flip out of the bowl onto a floured surface. Cover with a towel and let sit for 5 minutes.
Uncover and roll your dough out to the size of your pan. Once the dough is on the pan place in the oven at 450 degrees for 12-14 minutes.
How to make White Chicken Pizza:
While the pizza crust is doing its first bake through cut up 1/2 an onion and shred up your chicken if it isn’t already. We get rotisserie chickens from Costco so I cut off about half the chicken to use.
In a pan heat up 1/2 Tbs butter, 1/2 Tbs olive oil and add your onions and chicken. Saute until onions are soft (this will just heat your chicken up since it’s already cooked) around 5 minutes.
When the pizza crust has cooked for 12-14 minutes take it out of the oven and assemble the rest of the ingredients on the top of it. Ricotta cheese, chicken & onions then the Italian Shredded cheese.
Place back into the oven for another 15 minutes.
How to make Basil & Blackberry Sauce:
About 5 minutes before your pizza is out of the oven, add the blackberry preserves and 3 Tbs water to a small saucepan. Bring to a boil letting the preserves breakdown to create a sauce.
Once the pizza is cooked right before serving sprinkle some chopped basil and blackberry sauce on top.
Want more pizza recipes?
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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| Prep Time | 20 minutes |
| Cook Time | 24 minutes |
| Servings |
pieces
|
- 1 1/2 Tbs active dry yeast
- 1 tsp honey
- 1 cup warm water
- 2 1/2 cup unbleached flour
- 2 Tbs olive oil
- 1 tsp salt
- 15 ounces ricotta cheese
- 1 cup shredded italian cheese
- 1 cup shredded chicken I use rotisserie chicken from Costco
- 1/2 white onion, chopped
- 1/2 Tbs butter
- 1/2 Tbs olive oil
- 1 handful basil, chopped right before serving
- 1/2 cup blackberry preserves
- 3 Tbs water
Ingredients
Pizza Crust
White Pizza Toppings
Blackberry Sauce
|
|
- Start with the crust. Mix yeast, water & honey together. Cover bowl with plastic wrap and let sit for 10 minutes. See photo above in the collage to make sure yours has the same consistency.
- Add the flour, honey & salt to the yeast mixture. Start by stirring with a spatula then complete by hand. Once it is all combined flip out of bowl onto a floured surface.
- Cover with towel and let sit for 5 minutes. Uncover and roll your dough out to the size of your pan.
- Once the dough is on the pan place in the oven at 450 degrees for 12-14 minutes.
- While the pizza crust is doing it's first bake through cut up 1/2 an onion and shred up your chicken if it isn't already. In a pan heat up 1/2 Tbs butter, 1/2 Tbs olive oil and add your onions and chicken. Saute until onions are soft around 5 minutes.
- Once your pizza crust has cooked for 12-14 minutes take it out of the oven and assemble the rest of the ingredients on the top of it. Ricotta cheese, chicken & onions then the Italian Shredded cheese. Place back into over for another 15 minutes.
- Right before serving sprinkle some chopped basil and blackberry sauce on top.
- About 5 minutes before your pizza is out of the oven add the blackberry preserves and 3 Tbs water to a small saucepan. Bring to a boil letting the preserves breakdown to create a sauce.
Easy Chicken & Dumplings #SundaySupper
This week officially was the start of sports season. My son started football practice which means that except for a few weeks over the holidays my husband, who coaches most of his sports, and him are gone to practice at least 2 nights a week. Then every Saturday is a game. For football, soccer and basketball…until mid-March. So that means I need to have quick meals ready before they are back out the door again. One of my kids favorites is this Easy Chicken & Dumplings. I can get this on the table and it’s a great way to make sure he’s got good wholesome fuel to power him through his practices.
The things I use for these are usually what I have on hand in my pantry and freezer. Freezer you say? Yes, freezer. When I find carrots and celery on sale I will chop them up and put them in a plastic freezer bag and put them in the freezer. It ensures that I always have these on hand for soups. So gather your ingredients….
For this recipe use any type of shredded chicken you desire. I personally like to use chicken thighs that I cook in the crock pot with just salt and pepper then shred. I used the whole large package and had enough leftover for chicken tacos later in the week. Win! Of course though you can just as easily use leftover rotisserie chicken or cook a few chicken breasts on the stove.
Chop all your good veggies up. Add to a large pot with your 2 Tbs. butter. Saute for around 5 minutes to make onion and garlic soft. Now add your stock and water. (I use chicken bouillon versus chicken stock. This is a preferred taste for me so feel free to use either. When using chicken bouillon I usually heat water to boil and place cubes in that water to dissolve. Then then just add the remaining water separate. This is what you see in my Donald Duck cup. From one of my favorite places ever, Disney World!) Finally add your chicken.
Bring your pot to a good rolling boil for around 10 minutes. Time to make your biscuits. Add milk, oregano, thyme and the Jiffy mix. Stir to combine. Viola! Done. Easy as that! Once pot is at a rolling boil you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
Keep the pot at a roiling boil for another 10 minutes. This is the consistency you want. The dumplings cooked completely through.
This is a perfect & easy weeknight dinner that your kids will love, trust me! And here you are…….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to Ellen Folkman from Family Around the Table for hosting this weeks Sunday Supper. Keep kids happy with these other Kid Friendly Recipes from the Sunday Supper Family.
Appetizers
- Dueling Gyozas – Pork vs. Tofu by Food Lust People Love
- Kid-Approved Fruit Salsa with Cinnamon Chips by Dessert Geek
- S’mores Cheeseball by Fantastical Sharing of Recipes
Desserts
- Aunt Deborah’s Snickerdoodles by Family Around The Table
- Chocolate Frozen Custard by Sew You Think You Can Cook
- Easy Homemade Strawberry Ice Cream by Where Latin Meets Lagniappe
- Easy Nutella Mousse by Cosmopolitan Cornbread
- Fairy Bread Funfetti Milkshakes by The Crumby Cake
- Grape Juice Jigglers by Sunday Supper Movement
- Gumdrop Cookies by What Smells So Good?
- Homemade Cherry Popsicles by Pies and Plots
- Japanese Peach Boy Ice Cream by The Ninja Baker
- Mango Creamsicles by The Redhead Baker
- No-Cook Peanut Butter Cup Ice Cream by Hardly A Goddess
- Peanut Butter and Jelly Cupcakes by Grumpy’s Honeybunch
- S’mores Cheesecake by The Freshman Cook
- Snickerdoodle Cookie Cinnamon Pecan Ice Cream Sandwiches by The Chef Next Door
- Turtle Poke Cake by That Skinny Chick Can Bake
- Whoopie Pies by Monica’s Table
Main Dish
- Broccoli Cheese Soup by Wholistic Woman
- Corn Dog Muffins by A Mind “Full” Mom
- Deep Dish Pizza Casserole by My World Simplified
- Grilled Pizza Flatbread Bar by Momma’s Meals
- How to Set Up a Hot Dog Bar by An Appealing Plan
- Lobster Gnocchi by Caroline’s Cooking
- Madison’s Shrimp Lasagna Rolls by Life Tastes Good
- Orecchiette Pasta with Creamy Alfredo Sauce by Pine Needles In My Salad
- Pasta Quattro Formaggi by La Bella Vita Cucina
- Slow Cooker Cauliflower Mac and Cheese by Dizzy Busy and Hungry
- Spaghetti and Meatball Casserole by Cooking with Carlee
- Tuna Salad Grinders by Cindy’s Recipes and Writings
Snacks
- Caprese Quesadillas by Simple and Savory
- Maple Brown Sugar Granola Clusters by Cupcakes & Kale Chips
- Waffle Parfait by Our Good Life
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Servings |
servings
|
- 2 boxes Jiffy Buttermilk Biscuit Mix
- 2 cups shredded chicken
- 6 cups chicken stock
- 2 cups water
- 1 cup milk
- 1/2 tsp ground thyme
- 1/2 tsp oregano
- 1/4 tsp pepper
- 1 small onion, chopped
- 6 carrots, chopped
- 6 stalks celery, chopped
- 4 cloves garlic, chopped
Ingredients
|
|
- Chop all veggies up. Add to a large pot with your 2 Tbs. butter. Saute for around 5 minutes to make onion and garlic soft.
- Now add your stock and water. Finally add your chicken. Simmer on a rolling boil for 10 minutes.
- For biscuits: Add milk, oregano, thyme and the Jiffy mix. Stir to combine. Once pot is at a rolling boil for 10 minutes you are going to drop your biscuit mix in one spoonful at a time on top of the broth and vegetables. Drop all the way around filling up the top of the pot.
- Keep the pot at a roiling boil for another 10 minutes. This is the consistency you want. The dumplings cooked completely through.
- Serve & enjoy!
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