Friday, March 29, 2013

FBF: Sundae Smoothie


click on image to see full post from 3/26/12

Thursday, March 28, 2013

Red Bean, Chicken, and Sweet Potato Soup [slow-cooker]

[slow-cooker recipe]

2 (15-oz) cans no-salt-added red beans, rinsed and drained
4 cups sweet potatoes, peeled and cubed
8 oz boneless, skinless chicken breasts, cut into bite-sized pieces
2 (14.5-oz) cans chicken broth
2-1/2 cups green sweet peppers, chopped (about 2 large)
1 (10-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can tomatoes and chopped green chile peppers, undrained
1 Tblsp Cajun seasoning
2 garlic cloves, minced
fresh cilantro

  • In a 5 to 6-quart slow cooker, combine beans, sweet potatoes, chicken, broth, sweet peppers, diced tomatoes, tomatoes and green chile peppers, Cajun seasoning, and garlic.
  • Cover and cook on low-heat settings for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  • Served topped with cilantro.
  • Makes 6 servings.
recipe directly from Better Homes and Gardens Special Interest Publications "Good & Fresh" Winter 2013

Monday, March 25, 2013

Cinnamon Roll Pancakes


Pancake Ingredients:

4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten
for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon
for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla
To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.
To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.
Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.
Place pancake on plate, then cover with cream cheese glaze.

Friday, March 22, 2013

FBF: Raspberry & Banana Yogurt Smoothie


click on image to see full post from 3/22/12

Thursday, March 21, 2013

Chicken Pot Pie


1 (17.3 oz) package frozen puff pastry sheets, thawed
Nonstick cooking spray
2 pounds skinless, boneless chicken thighs or breast halves, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, chopped (2 stalks)
1 cup carrots, chopped (2 medium)
1 cloves garlic, minced
2/3 cup all-purpose flour
1/2 cup half-and-half (or milk)
3 cups chicken broth
1 bay leaf
1/4 - 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup frozen baby or regular peas
  • Preheat oven to 400 degrees F. 
  • Roll out pastry sheets and cut according to dish or bowls used; set aside.
  • Lightly coat a Dutch oven with cooking spray; heat Dutch oven over medium heat. Add chicken, cook until light brown, stirring occasionally. Stir in onion, celery, carrots, and garlic. Cook, covered, over medium heat for 5 to 7 minutes or until vegetables are tender, stirring occasionally.
  • Stir flour into chicken mixture; cook and stir for 3 minutes. Gradually stir in half-and-half until combined. Add broth, bay leaf, salt, and pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in frozen peas. Remove from heat. Remove and discard bay leaf.
  • Spoon hot chicken mixture into eight 10-ounce individual ramekins or baking dishes. Top with pastry squares. Bake for 10 to 12 minutes or until pastry is golden.
  • Makes 8 servings.
recipe directly from Better Homes and Gardens Special Interest Publications "Chicken Dinners" 2013

click on image to see "Chicken Pot Pie"
via a Pillsbury recipe

Tuesday, March 19, 2013

Chicken Corn Chowder


1 small yellow onion, finely chopped
1 green pepper, seeded and finely chopped
1 Tblsp vegetable oil
3 cups frozen corn kernels
1 14.5oz can chicken broth
1 cup potato, peeled and cubed (about 2 medium red potatoes)
1 cup half-and-half (or milk)
2 Tblsp all-purpose flour
2 tsp fresh thyme (or 1 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups chicken, cooked and chopped
1/4 cup bacon bits (or 2 slices real bacon, cooked and chopped)

  • In a dutch oven, heat oil over medium heat. Add onion and sweet pepper; cook until tender, stirring occasionally.
  • Stir in corn, broth and potatoes. Bring to boil; reduce heat. Simmer, covered, about 15 minutes or until potato is tender, stirring occasionally.
  • In a small bowl, combine half-and-half, flour, thyme, salt and pepper; stir into corn mixture. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 more minute. Add chicken and bacon; cook and stir until heated through.
  • Garnish with thyme. Serve immediately. Serves 4.

Monday, March 18, 2013

Blueberry Flax Mug Muffin


1/4 cup whole ground flaxseed meal
1/2 tsp baking powder
1/5 tsp ground nutmeg
2 Tblsp pancake syrup
1/2 tsp lemon zest [or orange zest]
1 egg white
1/4 cup fresh blueberries [or frozen, thawed]

  • In a small bowl, mix dry ingredients together until throughly combined. Add syrup, stir. Add egg white, stir. Add blueberries and zest, stir.
  • Spray a small mug lightly with cooking spray. Pour mixture into the mug. Sprinkle the top with a little sugar.
  • Cook for 90 seconds. 

Friday, March 15, 2013

FBF: Cantaloupe & Peach Smoothie


click on image to see full post from 3/15/12

Thursday, March 14, 2013

St Patrick's Day Food Ideas

Here are a few ideas of "green foods" that would be great for St Patty's Day!







Monday, March 11, 2013

Chocolate Chip Mug Cookie

Here is a "single serving" chocolate chip cookie made in the microwave in just a minute!


1 Tblsp butter
1 Tblsp white sugar
1 Tblsp dark brown sugar
3 drops vanilla extract
1 egg yolk
1/4 cup (a slight less) all-purpose flour
2 Tblsp semi-sweet chocolate chips
Vanilla ice-cream

  • In a mug, melt butter in the microwave until just melted (not boiling).
  • Stir in sugars and vanilla.
  • Stir in egg yolk.
  • Stir in the flour, which is just slightly less than 1/4 cup.
  • Stir in chocolate chips.
  • Place in microwave and cook for 40-60 seconds, depending on your microwave. Do NOT cook over 60 seconds. It will continue to cook in the mug a little after taking it out.
  • Top with some ice-cream and eat immediately. 

Friday, March 8, 2013

FBF: Saturn Slush


click on image to see full post from 3/8/12

Tuesday, March 5, 2013

Wordless Wednesday {linky}


3 little kittens (only 3 days old) were brought into the shelter last week. No momma in sight. At that age, the kittens don't have much hope for survival. Luckily, the Kitten Division near us, had a momma cat that just had her babies. With the only chance we had, we took the kittens to this momma cat. The momma cat (Sally) took to the babies instantly. What a relief!


The next day, the real Momma cat was found and brought in. We brought the kittens to her and instantly the mom knew they were her babies. It brought tears to our eyes to see them reunited....what a sweet beginning to their lives!

Look how happy she looks!!

Sweet baby snuggles with mommy!

We named the mommy "Morgana", the solid black girl is "Gwen", b&w boy "Arthur" and the white & grey tabby "Merlin"

This link collection will be posted each week. I couldn't figure out a good way to link w/w badges, so this is what I've come up with.

~Please follow Cookin' for my Captain via GFC, FaceBook or Networks Blog!
~Leave a comment if you're a new follower, so I can return the follow!
~Grab the WW button if you want to...
...and add your "Wordless Wednesdays" up below!
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