Payday Cookies & Weekend Potluck #41

WELCOME TO WEEKEND POTLUCK! 

AND...

Where I share something worth sharing again...

These yummy Payday cookies use your leftover candy corn in them.  They're not only delicious - they're cute too! 

(click on link below)

Payday Cookies

Thank you all for linking up...and coming back!  We are always thrilled to have you at our table! 

Now, let's take a quick peek back at last week......

The recipe with the most clicks was ~

Crockpot Tavern Sandwich by Sugar Cookies to Peterbilts

Recipes that caught our attention ~

Smothered Ranch Chicken by I Thee Cook

Cowboy Casserole by Crafty Home Improvement (Mis)Adventures

And, a personal favorite ~

Caramel Apple Cobbler by Julie's Eats & Treats 

Your hostesses ~

• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Meet Penny ~ Tabitha

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Coconut Rice Pudding {Healthier Option}

This is a very tasty rice pudding. 

Since I had opened a can of coconut milk to use partially in something else the day before, and saw this recipe on the label on the can and I wanted to use the rest of it up. I am SO glad I made this dessert. 

It's almost 'sticky' too and oh how I love that...I also loved it warm. 

It's comforting for me...I like to eat a lot of things warm, like fruit crisps or pies,
especially cookies from the oven, but we won't go any further with that thread of thought.  

Anyway - this is a great dessert and I hope you'll try it soon. 

If you like rice pudding, you can 'kick it up a notch' using coconut milk. MMM!

You could always use unsweetened coconut milk if you wanted to cut down on the sugar.  I used brown sugar Splenda for the sweetener, so I felt like I cut back on it some. 

My hubby's comment after enjoying his first serving was...
"You can make that again anytime!" 

COCONUT RICE PUDDING 

1/2 c. uncooked long grain rice 
(the recipe suggests jasmine rice)
1 c. water
1 cinnamon stick
1 c. (unsweetened) coconut milk
1 cup 1% lowfat milk
1 - 2 tsp. vanilla extract
1/4 c. brown sugar, unpacked
(I've grown to love the Sufrin Gold Brown Sugar Substitute!)
1/2 tsp. fresh lemon rind, optional

Place rice and cinnamon stick in a pot, cover with water. Bring rice to boil, turn down heat and simmer for 15 - 20 minutes or until water is absorbed.  Remove cinnamon stick. Add coconut milk, lowfat milk, vanilla and brown sugar. Simmer 12 - 15 minutes. Add lemon rind and simmer until almost all liquid is absorbed. Serve with cinnamon or mango slices and vanilla ice cream. 

Linked to Creative Thursday             Weekend Potluck

Crockpot Chicken & Dumplings

       

I combined ideas from two recipes that I knew we would love...one from BubbleCrumb.com and the other from Cooking with Libby. I just adapted the recipes to make them 'our own' and it was sooo yummy. 

And easy!

I love crockpot cooking - and simple recipes! 

This might remind you of that comforting dish - Chicken Pot Pie. 
One of our FAVS!! 

There are options in this recipe...what spices to add or what to use for the dumpling part.  Libby's recipe used more seasoning...I will give you those measurements in the body of the recipe so you can make it your own too. 
She also used frozen dumplings.  You can also make your own from scratch if you're inclined to do that, but I used canned biscuits for ease. 

For us, this was the best of both worlds.

CROCKPOT CHICKEN & DUMPLINGS

4-6 boneless skinless chicken breasts 

2 tablespoons butter

2 cans cream of chicken soup

enough water to rinse out soup cans

(about 1 c.) 

1 - 15 ozs. can chicken broth

1 onion, diced

1 tsp. (or more) dried parsley
1 tsp. worchestershire sauce 

4 grands (4 biscuits, not rolls of biscuits) flaky refrigerator biscuits

fresh ground pepper

paprika to taste

Place the chicken in the crockpot; add the butter, chicken soup, water, broth, onions, parsley & worchestershire. 

(Libby made a rub for the chicken with 1/2 Tb. of creole seasoning (which is not hot), 1/2 Tb. of greek seasoning and 1/4 tsp. rosemary).  

Cook on high for 4 - 6 hrs. or low for 6 - 8. When chicken is cooked through, shred chicken.(can use 2 forks and do it right inside the crockpot). 

Roll biscuits flat & cut into 9 pieces (or more). Be sure crockpot is on and chicken is hot then add pieces of biscuits to broth, one at a time. Cook for about 45 minutes more. This is a photo of how I cut the biscuits..using a pizza cutter simplifies the process. 

May serve on rice if desired.  

                                                                  

Linked to Thursday's Treasures
  Whatcha Whipped up Wednesday
Slow Cooker Thursday
Weekend Potluck

Halloween Cookie Bars

                                                                       

I love the special recipes that Tina shares at Mommy's Kitchen.

When she said this was her 'go to' cookie bar recipe I knew I would not be disappointed.   

She has sooo many cute Halloween-y type recipes, so please be sure to check them out.  

I made these to take to "Trunk or Treat" at church. I made a double batch and baked them in a 9" X 13" pan.  I think they were a little thicker than Tina's. 

I mixed them by hand...I think the dough was a bit thick to try to use my hand mixer, but a stand mixer should work fine. 

HALLOWEEN COOKIE BARS 

1/2 c. old fashioned or quick oats

1 c. brown sugar, packed

2 c. biscuit mix (like Bisquick or Jiffy)

(My Homemade Bisquick recipe here)
1 stick butter or margarine, melted
1 egg, slightly beaten
1 tsp. vanilla extract
1 c. butterscotch or chocolate chips
1 c. candy corn
sprinkles for garnish

Preheat oven to 350. Grease 8" X 8" baking dish. 

In large mixing bowl, combine oats, brown sugar &  baking mix. Add egg to cooled melted butter; blend, then stir into dry mixture; mix until well blended. Add butterscotch chips and pat into prepared pan. 

Bake 25 - 30 minutes.  Remove from oven just before it's golden brown.
Sprinkle with candy corn. Return to oven for 2 - 3 minutes, just enough to allow the candy corn to warm so it will stick. Watch carefully. 

Remove from oven; add sprinkles.  I drizzled a little tinted frosting over the top, but they're cute without. 

When completely cool, cut into bars. 

Yield: 12 servings 

                                                                    

Baking Substitutions

BAKING SUBSTITUTIONS FROM 

Doncha just hate it when you run out of something when you're in the middle of baking?  

Since the holidays are fast approaching, I thought I'd share some substitutes

that I use often. 

I plan to make this a page at my blog after it's posted for a while, so be sure to refer back to it when you need to DIY. 

DIY PUMPKIN PIE SPICE: 
Mix 1 TB. cinnamon with 1- 1/2 tsp. ginger, 3/4 tsp. nutmeg, 3/4 tsp. allspice and 1/4 tsp. cloves.

DIY ALLSPICE: 

Mix 1 tsp. cinnamon with 1/2 tsp. cloves and 1/2 tsp. nutmeg. 

DIY POWDERED SUGAR: 
Place 1 cup granulated sugar and 1 Tb. cornstarch in the blender; Blend on high continuously until the mixture is of uniform powdered consistency. Keep the lid on the blender until the powder settles.

DIY BROWN SUGAR: 
For every cup of brown sugar needed, use 1 c. white sugar and 2 Tb. molasses. 

DIY BAKING CHOCOLATE: 
For one square of chocolate, melt 1 Tb. butter and add 3 Tb. baking cocoa. 
Stir until smooth. 

HOMEMADE SWEETENED CONDENSED MILK
(sugar free option) 
{equivalent to 3-14-ozs.cans}
4 c. sugar or xylitol  (or Splenda)
1 (12 ozs) can evaporated milk
1 c. nonfat dry milk
6 Tb. butter or margarine, sliced

Put sugar in a blender or food processor, 1 cup at a time. Blend until fine. Repeat process with dry milk. Combine sugar, evaporated milk, dry milk and butter in large saucepan. Mix very well. Cook over medium heat, stirring often, (a whisk works best) until butter melts and sugar dissolves. Remove from heat and divide evenly into thirds, about 1-1/4 c. each. Refrigerate overnight before using to allow mixture to thicken. Keeps 2 weeks in the refrigerator and can be frozen up to 6 months. It may be a little grainy after thawing, but smooths out when mixed with other ingredients. Use fat free evaporated milk and omit butter for fat free results. 
Using splenda may produce less amount in the end result. 

DIY Baking Powder:
1/4 c. cream of tarter + 2 Tb. baking soda
Sift all of the ingredients together 3 times, and transfer to a clean, tight-sealing jar. Store away from sunlight, at room temperature, for up to 6 weeks. Use equal amounts as store purchased baking powder.

DIY Buttermilk : Pour 1 TB. vinegar or lemon juice in 1 c. measuring cup. Fill with milk.  Let mixture stand for 5 minutes before using.

DIY Self Rising Flour:
For each cup of all-purpose flour, add 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.

DIY Baking Mix (Bisquick):
6 c. all-purpose flour
3 Tb. baking powder
1 Tb. baking soda 
3  Tb. sugar
 2 tsp. salt 
1 c. shortening (like Crisco)

In large bowl, combine dry ingredients; cut in crisco with pastry blender until fine consistency. It should be a fine meal with no lumps. Store in a large plastic container with a tight fitting lid. Use as you would store-purchased bisquick in any recipe. 

Linked to Mop it up Monday         Clever Chicks                    Whatcha Whipped up Wednesday               Thursday's Treasures         Weekend Potluck           Foodie Friends Friday             Freakin' Did it Friday            Mix it up Monday