Special Delivery Chicken {or Turkey}

This is a delicious, creamy and easy recipe given to me years ago by a dear friend. 

With only a few simple ingredients, it goes together quickly, and your family is sure to enjoy it. 

As in most chicken recipes, this would be scrumptious using turkey as well. 

Enjoy this simple entree. It can be made a day ahead, and baked later.

SPECIAL DELIVERY CHICKEN 

2 c. (16 ozs) (lite, but not fat free) sour cream 
(I think using 1-1/2 c. would be plenty)

1 can (10-3/4 ozs) cream of chicken soup, undiluted

1 Tb. poppy seeds

3-1/2 c. cubed cooked chicken or turkey

1-3/4 c. ritz cracker crumbs (about 36)

1/2 c. butter or margarine, melted 

Preheat oven to 350. Grease 9" X 13" baking dish. 

In large bowl, combine sour cream, soup and poppy seeds.  Stir in chicken. Pour into prepared pan.  In small bowl, combine cracker crumbs and butter; sprinkle over top. Bake, uncovered, for 25 - 30 minutes or until heated through.

TIP: If making ahead, refrigerate prepared dish and add cracker crumb topping just before baking. 

Linked to Freakin' Did it Friday           Weekend Potluck            Foodie Friends Friday           Meal Plan Monday

Nutterbutter Fudge {Microwave}

OH.MY.SOUL!!!!!!!!!

This easy fudge is fantastic! Maybe even Supercalifragilisticexpealidocious!

Only 4 simple ingredients - a microwave - an 8" X 8" pan and you are all set!

Honestly, it took less than 2 minutes to make this irresistible treat. 

This would make a special gift for the holidays or if you need to make something quick for a bake sale or potluck. 

I used the little (round, tall) tub of mini Nutterbutter cookies (at the Dollar store) - worked perfectly. I'm a gal who loves crunch, and having that extra YUM to bite into made this perfect for me. 

I found the recipe at Kristin's Knook and know I will be making it for the holidays. I've already stocked up when I found peanut butter chips on sale. 

I thank her kindly for allowing me to share this recipe here...it's also in my second cookbook. (which is sold out!)

Not long ago, we had an out-of-town friend spend the night (Hi Kristal!). She's always been WILD about peanut butter fudge.  After tasting mine, she went & bought the ingredients so I could make it so she could take it with her.  
*-*

(And six months later when I was in touch with her, she told me she's made this awesome fudge 50 times!...hmm...she does have a tendency to exaggerate a little bit=) 

MMMM good stuff!

NUTTER BUTTER FUDGE

1/2 c. peanut butter

1 - 11 ozs. bag Reese's Peanut Butter Chips

(I suggest using name brand for fullest flavor)

1 - 14 ozs. can sweetened condensed milk

1 container mini-Nutterbutter cookies (or about 8 large, crushed coarsely)

Line an 8" X 8" pan with foil & spray with cooking spray.

(I used nonstick foil)

In a microwavable bowl, melt the peanut butter, chips and sweetened condensed milk together.  After 45 seconds on high, I stirred and stirred until it was all nearly melted, then zapped it for another 10 - 15 seconds. (Be careful not to overcook.. you just want everything melted together.) Fold in cookie crumbs. Spread evenly in pan and refrigerate to harden. 

(Don't let a drop go to waste (waist!) Grab a spatula and be sure to lick up every tasty bite left in the bowl!=)  

Linked to Wednesday Extravaganza             Thursdays Treasures             Freakin' Did it Friday              Foodie Friends Friday      Mop it up Monday                   Kitchen Fun & Crafty Friday              Iron Chef Mom - Peanut Butter GBP Roundup - Christmas Cookies/Candy   Weekend Potluck Meal Plan Monday Full Plate Thursday Meal Plan Monday

"Lightened" Hot Apple Pie Sipper

If you love apple pie, you're gonna love this tasty treat. The spiced ice cream gives it a smooth creamy texture. 

It's oh so good! And Easy too!!

(The pumpkin plate and the red cake stand were each gifts...the lovely leaf dish I just received as a gift from my dear friend Roxanna) 

I lightened it by using sugar free spiced apple cider, Smart Balance spread, 

brown sugar splenda & Carb Smart vanilla ice cream. 

Just in case you prefer it 'FULL BLOWN', recipe for both is below.

This drink made me think of Kitty of Kitty's Kozy Kitchen because she is always 'lightening' dishes up too.  And I know she enjoys Carb Smart...

Kitty has so many beautiful tablescapes, and I was inspired to do a little dress up of my own.  Thank you Kitty for all your inspiration and delicious recipes. If you've never stopped by to visit her, you are missing out. 

Enjoy every scrumptious sip! 

'LIGHTENED' HOT APPLE PIE SIPPER 

1/4 c. butter, softened

(or Smart Balance spread)

1/3 c. packed brown sugar

(or 2 Tb. brown sugar splenda)

2 tsp. ground cinnamon

1 tsp. ground nutmeg

1/4 tsp. ground cloves

1 pint vanilla ice cream, softened

(Carb Smart or FF yogurt works too)

4 c. hot apple cider or unsweetened apple juice

(I used one envelope of sugar free spiced apple cider mixed with 2/3 c. very hot water) 

In a large bowl, cream the butter, brown sugar, cinnamon, nutmeg and cloves until light and fluffy.  Beat in ice cream. (I mixed this by hand). Cover and freeze until firm. 

Yield: 6 servings

For each serving, place 1/3 c. ice cream mixture in a mug. Add 2/3 c. warmed cider. 

YYUUUUMMMM!!! 

Linked to Foodie Friends Friday          Weekend Potluck

Self-Frosting Pumpkin Nutella Muffins

Have you ever heard of such a thing???

SELF-Frosting muffins???

Oh Baby! 

This is such a wonderful recipe.  I am sooo glad I tried it, and will be making them again soon.  I found the recipe at A Feast for the Eyes. Debby has tons of wonderful recipes - all photographed beautifully! Mouth-watering!

Nutella is swirled in the top of the muffin before it's baked, so it's as if it is already frosted. 

The pumpkin and chocolate really compliment each other - they were SOO good warm from the oven!  They are a heavy moist muffin - my favorite!!!!!

These luscious bites of yum are easy to make too - just mix dry ingredients in one bowl, wet ones in another and blend together! I loved the ease of making these because I mixed it with a spatula by hand....no mixer needed. 

Our son and dil stopped by soon after I took them out of the oven. Both expressed how good! they thought the muffins were.  They are great taste testers. 

SELF-FROSTING PUMPKIN NUTELLA MUFFINS 

1 - 15 ozs. can pure pumpkin puree (NOT filling) 

1/2 c. vegetable oil

(I used 1/4 c. oil, 1/4 c. applesauce)

2 lg. eggs

(or 1 egg and 2 egg whites)

1 Tb. vanilla extract

1/4 c. light brown sugar, packed

(or 2 Tb. brown sugar splenda)

2 c. all purpose flour 

1/4 c. white sugar (or xylitol)

1-1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

(or substitute pumpkin pie spice for spices)

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tsp. cocoa powder

12 heaping tsps. Nutella for topping 

Preheat oven to 375. Line or spray 12-cup muffin pan. 

In large bowl, whisk together flour, white sugar, spices, baking powder, baking soda, salt and cocoa powder. Set aside. 

In small bowl, whisk the pumpkin, oil, eggs, vanilla and brown sugar. Pour wet ingredients over dry ingredients and whisk to blend.

Fill prepared muffins cups evenly, about 3/4 full. (I love to use my scoop to make this easier). Place a heaping teaspoon of Nutella onto the top of each muffin. Use a toothpick or skewer to swirl the Nutella slightly around the top of the batter. 

Bake for 25 - 30 minutes or until toothpick comes out clean. 

Serve warm - be careful not to burn your mouth! Store in airtight container. 

Yield: 12 fabulous muffins

Linked to Mix it up Monday          Wednesday Extravaganza       Gooseberry Patch Roundup - Pumpkin  Full Plate Thursday Weekend Potluck    Meal Plan Monday

Leader Enterprise - Nov. 2, 2011 - Pumpkin

Can't Leave 'em Alone Pumpkin Bars 

When fall comes rolling in, my mind just swirls with all kinds of recipes I want to make using pumpkin! As I skip through Blogland, I've been reading about shortages again this year. Mercy me!! How thankful I am that I cooked up some pie pumpkins last year and am happy to have it in the freezer.


Why do we love pumpkin? Well, not only because its tasty but it has some natural health benefits too!

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene (B-C). B-C is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, (B-C) performs many important functions in overall health.

Pumpkins are: Full of fiber--High-fiber foods help to keep us feeling full and satisfied.

Loaded with nutrients--In addition to fiber, there are many other nutrients packed into this gourd. Carotenoids like beta-carotene are plentiful, as is vitamin A (each 1/2-cup serving has 300% the daily value!). Muscle-fueling potassium? Yep, that too. Horray for pumpkin!

Delicious yet neutral--Pumpkin is naturally yummy with a creamy texture, but it's not that sweet on its own. Its mild taste makes it an excellent base for all sorts of flavors: cheesy,spicy, maple-y..even chocolatey! This means you can use it in SO many different recipes.

"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. They're only about 6-8" in diameter. Just like selecting any squash, look for one that is firm, no bruises or soft spots, and a good orange color. You can usually obtain about 3 or 4 cups of puree per pumpkin, with less water.

You can bake pumpkins or you can microwave them. That's the method I prefer.

This is how to prepare a pumpkin or butternut squash for cooking: Remove stem; wash exterior in cool or warm water, then poke a few times with a sharp knife so steam can escape, going all the way to the middle. Place on microwavable dish and cook on high for about 12 minutes for a medium size, increasing time as the size enlarges.

You know it is done cooking when a knife goes into the skin easily. Allow to cool 10 - 15 minutes, then cut in half and cool another 10 minutes. Scrape seeds out with large spoon or hard ice cream scoop. Meat will come away from skin easily. Mash or puree with a blender or hand mixer, then season and enjoy, or allow to cool and freeze in user-friendly portions.

I've make my own pumpkin pies using 'homemade' pumpkin puree. To eliminate watery pumpkin, I strain the pureed pumpkin through a cloth overnight in the fridge. If I use frozen pumpkin I do the same again as it thaws. It works great for anything you bake.

You can also bake a pumpkin in the oven, just like a butternut squash. Cut in half, scooping out seeds first. Put the prepared pumpkin upside down on a foil-lined cookie sheet, add about 1 cup of water to help prevent it from drying out and pop it in an 350 oven. It normally takes about 45 minutes to an hour; test it by sticking it with a fork to see if it is soft!

I have so many pumpkin recipes, it's very difficult for me to decide which ones to share. These are among my favorites.

CAN'T LEAVE 'EM ALONE PUMPKIN BARS

CRUST:

1 box yellow cake mix, reserve 1 cup
1/2 c. melted butter
1 egg, beaten
Mix together and press in 9" X 13" pan

MIDDLE LAYER:

2 eggs
2/3 c. evaporated milk
1/4 c. white sugar
1 tsp. cinnamon
1-15 ozs. can pumpkin
1/2 c. brown sugar
1 tsp. vanilla
1 tsp. pumpkin pie spice
Mix well and pour over crust.

TOPPING:

1 c. reserved cake mix
1/2 tsp. cinnamon
1/2 c. white sugar
1/2 c. melted butter
1/2 c. chopped nuts optional

Mix together and spoon over pumpkin filling.

Bake at 350* for 40-50 minutes. (it will be a bit soft still)
Serve with whipped topping, warm or cold.

PUMPKIN DIP
1 (8 ozs) pkg. cream cheese, softened
1/2 c. sour cream
2 c. powdered sugar
1 (15 ozs) can pumpkin
2 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1 tsp. frozen orange juice concentrate, thawed
In medium bowl, blend cream cheese, sour cream and powdered sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice and orange juice concentrate until smooth and well blended. Chill until serving. Yield: 32 servings.Great for dipping apples, gingersnaps or graham crackers.


PUMPKIN CHOCOLATE CHIP MUFFINS
Dry:

1-3/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of cloves

Wet:
1 c. pumpkin puree
1 egg, beaten
3/4 c. milk
1/3 c. vegetable oil
1/2–1 c. chocolate chips (depending on how chocolatey you want them)
1/4 c. pecans


Preheat oven to 400 degrees. In a large mixing bowl, stir together dry ingredients and make a well in the center. Combine wet ingredients. Add pumpkin mixture all at once to flour mixture. Add chocolate chips. Stir until just moistened. Spray muffin cups with non-stick cooking spray (or line with paper cups). Fill 2/3 of the way full. Sprinkle top of each muffin with pecans. Bake 20-25 minutes until golden. (You can also use a toothpick in the center to check for doneness). Remove from pan and serve warm. If desired, top with cream cheese frosting.