{recipe of the week} BBQ Chicken Calzones

I found this recipe online after I had some leftover BBQ chicken to use up.  Since I had most of the ingredients on hand, I ran to Fresh & Easy to pick up some pizza dough.

These were easy and a household of thumbs up!  Our dinner guest for the evening even asked for the recipe. :)

BBQ Chicken Calzones

Ingredients:

• 4 slices bacon
• 1/2 small onion, chopped
• 3 cups shredded, cooked chicken breast
• meat
• 2/3 cup barbeque sauce
• 1 (10 ounce) can refrigerated pizza crust
• dough
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh cilantro

Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
3. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

FREE Site for Recipes and Coupons

I am always, always looking for new recipes all over the Internet.  It can get time-consuming and confusing keeping track of all those recipes!

I was happy to stumbled across Recipe Nut, and online site where you can keep track of all of those recipes and get new ones (plus coupons) emailed to you bi-weekly.


Go HERE to check out Recipe Nut and sign up for FREE!

{recipe of the week} Hamburger (or Turkey) Broccoli Pie

This recipe pays homage to my long time friend and college roommate, Jen.  Not only would Jen wake me up for my early morning classes with her rendition of "Rise and Shine," but she would also make a mean spread for dinner.  Every girl should have a roommate like that!

Make this with either ground beef (Jen-style) or with ground turkey (more my style) -- it's a delicious meal that the kiddos will really enjoy!

Ingredients:

1 lb ground beef or turkey
1/4 cup chopped onion
salt, garlic salt (I like to add lots of garlic and some pepper, too)
2 T flour
4 oz shredded Cheddar cheese
1 1/2 cup milk with 1 egg beaten
4 oz cream cheese
10 oz frozen broccoli, chopped, cooked &drained
1 pkg refrigerated Pillsbury crescent rolls

Directions:
Brown ground beef & onions; drain off fat. Stir in flour, salt & garlic salt; add milk with egg mixture & cream cheese. Cook and stir about 1-2 min until thickened. Stir in broccoli. Spoon mixtured into greased casserole. Slice or grate cheese on top. Remove crescent rolls from pkg and unfold. Lay the dough on top of the casserole to fit. Cut slits in dough and brush with a little milk. Bake 350º 40 minutes. Cover with foil after 20 min if it browns too fast. Let stand 10 min before serving.

{recipe of the week} Crockpot Chocolate Cake

I lurve my crockpot.  Crockpot Chicken.  Crockpot Soup.  Crockpot Applesauce.  Crockpot this, crockpot that. 

And as much as my crockpot and I have hung together, I have never ever made a cake in it!  Have you?

I was seriously intrigued by this Crockpot Chocolate Cake recipe and, since I had all the easy ingredients on hand, I decided to surprise my family with a warm dessert even though there was a teensy part of my that thought this would be a flop.  It was so NOT a flop -- it was rich and very moist!  It reminded me of those yummy little Molten Lava Cakes, which have a special place in my heart.

This is definitely a keeper for me -- tasty and EASY! Love that.

Ingredients:

• 1 box chocolate cake mix
• 8 oz sour cream
• 1 pkg instant chocolate pudding
• 1 cup chocolate chips
• 4 eggs
• 3/4 cup oil
• 1 cup water

Directions:

Mix all ingredients together. Pour into lightly greased 5qt crock pot. Cover.  Cook 6-8 hours on low (you could also cook 3-4 hours on high but I did that and the bottom burned a bit.  Serve with vanilla ice cream, whipped cream, hot fudge (or be good and eat all warm by itself).

{Valentine's Day Favors} Pink Popcorn Recipe and FREE Printable Popcorn Tags

This is my daughter's first year in a classroom -- I decided to make things a little more fun by including a bag of PINK Popcorn along with her little cards!  I used to make this popcorn for my 3rd graders (oh, how I miss them!), but I know these PreK-ers will love this lollipop-alternative just as much!

I picked up some adorable cellophane Valentine's bags in the Dollar Bins at Target, so I'll fill them with the pink popcorn & will tie w/ a twisty and some ribbon.

To make it even MORE fun, I designed these little square tags that will be hole-punched to hang from the bags!  And, because I love all of you so much, I made you some too:

Valentines Popcorn Tags

Go HERE to download a free set of the Valentine Popcorn Bag Tags!

Now, to make some yummy (but not really healthy) PINK popcorn to go along with these tags:

PINK Popcorn

Around 15 Cups of popped popcorn (I highly recommend an air popper)
2 cups sugar
1/2 small box red Jell-O gelatin powder
1/2 cup water
1 Tbsp. butter
1 tsp. vanilla
1/4 tsp. baking soda

Put the popped popcorn in a large bowl, carefully picking out any unpopped kernels. (I do this by popping into one bowl, then lightly scooping out the popcorn with my hands into another, leaving the unpopped kernels in the bottom.) Preheat the oven to 250F. Line one or two rimmed baking sheets with foil.

In a medium saucepan (with room for the mixture to at least double in size), bring the sugar, Jell-O, water and butter to a boil. Once fully boiling cook for 4 minutes without stirring, swirling the bowl occasionally. Remove from the heat and stir in the vanilla and soda. Pour over the popcorn and toss with tongs to coat completely. Spread out onto the baking sheets and bake, stirring once or twice, for an hour. Set aside to cool.

Scoop about 1/2 c. into cellophane baggies and tie with a twisty-tie and ribbon.  Hole Punch the Tag, thread on to the ribbon to finish off!!

ALTERNATIVE:  I have never tried this, but you can replace the sugar, water and vanilla with 1 1/2 c. mini marshmallows.  Melt Slightly, add 3T, butter, add 4T. gelatin and then pour over popped corn.  Let me know if you try that way... or maybe I will.

{recipe of the week} Cabbage Soup

I know what you're thinking....  Ugh.  Cabbage.  Some people love it, some hate it, some aren't quite sure what to do with it.  I happen to love it for it's mild flavor, versatility and all it's fabulous little nutrients. 

This Cabbage Soup recipe (from Weight Watchers) is ridiculously easy AND tasty!  The best part is that you can add or delete whatever veggies you want.  Add chicken if you like.  Leave out the cabbage if it really, really bothers you.   It's a great soup, though.  Who would have thought something so simple would be so delicious?!

By the way, I highly recommend doubling or quadrupling the recipe.

Cabbage Soup

* 3 cups nonfat beef or chicken broth
* 2 garlic cloves, minced
* 1 tablespoon tomato paste
* 2 cups chopped cabbage
* 1/2 yellow onion
* 1/2 cup chopped carrot
* 1/2 cup green beans
* 1/2 cup chopped zucchini
* 1/2 teaspoon basil
* 1/2 teaspoon oregano
* salt & pepper

1. Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.
2. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.


Enjoy!

{recipe of the week} Buffalo Chicken Dip

When I first tasted this dip at my friend Candice's, I couldn't stop eating it... something about buffalo sauce does me in (and if I can bypass that bone-in part, all the better).  I made her give me the recipe right there, and within a week I made it myself and was begged for the recipe by my mom while my Hubs kept digging in.

It's a creamy dip that would be PERFECT for a football get-together -- so, so easy to make even though it's not entirely healthy.  But, really, who cares right? ;)

Eat this up with celery, crackers, chips, by the spoonfuls, whatever.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 cups cooked, shredded chicken
• 1/2 bottle (approx. 1/2 c.)  Frank's Red Hot Sauce
• 1/2 cup Ranch salad dressing
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• Tortilla chips, crackers

Directions

• Spread cream cheese into an ungreased shallow 1-qt. baking dish. Bake for 10 min. at 350 (so it spreads evenly).  Top with 1/2 c. Ranch dressing and spread evenly.
• Mix chicken and Frank's sauce in saucepan and heat through for about 10-15 min.  Spread on top of dressing layer.  Sprinkle with cheese.
• Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips, crackers, etc.

NOTE:  You can also stir everything all together, dump in a crockpot and call it a day. :)

{recipe of the week} Chicken Tortilla Soup

I'm on a soup kick lately and Tortilla Soup is one of my favorites to make!  Here's the recipe I almost always turn to (unless I can't find it and  end up 'winging it')...

NOTE:  About half of the time I leave out the chicken completely and it's just as great!

Chicken Tortilla Soup


Ingredients:

* 1 onion, chopped
* 3 cloves garlic, minced
* 1 tablespoon olive oil
* 2 teaspoons chili powder
* 1 teaspoon dried oregano
* 1 (28 ounce) can crushed tomatoes
* 1 (10.5 ounce) can condensed chicken broth
* 1 1/4 cups water
* 1 cup whole corn kernels, cooked
* 1 (4 ounce) can chopped green chile peppers
* 1 (15 ounce) can black beans, rinsed and drained
* 1/4 cup chopped fresh cilantro
* 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
* crushed tortilla chips
* sliced avocado
* shredded Monterey Jack cheese
* chopped green onions


Directions:

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, chicken and cilantro. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Last-Minute Christmas Gift Ideas

I always like to have little gifts on hand for the mailman, the USPS guy, neighbors, or any last-minute guests we may stop over during the holidays.

Here are some frugal ideas for things we have done in the past:

• For the Hostess or Writer: Small basket with notepad, address book, and pens (Michael's $1 bins are great!) Upgrade: Add in a soothing CD.
  
• For the Movie Buff: A classic DVD - These can be found for as low as $3 for some pretty decent ones. Upgrade: Put the DVD in a popcorn bucket w/ a couple bags of popcorn.
  
• For the Coffee Addict: $5 Starbuck's Gift Cards - If you don't end up handing them out at least you'll have a coffee treat for yourself! Upgrade: Throw in a portable mug.
  
• For a Cold Night: Homemade Hot Cocoa Mix and a mug. Upgrade: Wrap everything in a cozy, fleece throw (can be found for around $5-10).
  
• For a Couple: A bowl/colander with pasta, sauce, and wooden spoons - This could cost you more than $5 if you don't hit the dollar store or use coupons. Upgrade: Add kitchen linens or a cookbook to the gift basket.
  
• For the Gardener: A hand-painted Terra Cotta planter, seed packets and a baggie of soil. Upgrade: Throw in some gardening gloves and a sun hat.
• For Grandparents: A handmade ornament or personalized video of their favorite little people, your kids. Upgrade: A personalized stepping stone (HINT: Use a 50% coupon from Michael's or JoAnn's).
• For Kids: Book, bubble bath, hula hoop, paint set. Upgrade: Add an art smock, bath towel, or blanket. Or fill Children's Backpacks with Coloring books, crayons, etc.
• For Tweens/Teens: iTunes gift cards, magazines, journal, lip gloss. Upgrade: Pick out some special earrings on sale or a discounted trendy hat.
  
• For a Teacher: A large glass jar filled with a healthy snack with some pretty ribbon tied around it. Upgrade: Any teacher would appreciate a Starbuck's gift card or something just for her. (I can speak as a former teacher and, while I loved all my students dearly, I am still wondering what to do with all the ornaments and "teacher-y" knick-knacks.)
• For the Neighbors: A basket full of homemade samplings (see recipes below) or some fresh produce from a local market. Upgrade: Toss in a Blockbuster gift card for an evening the whole family can enjoy.

Adding some homemade treats to a basket or a stack of coordinating tins makes for a simple, inexpensive gift that is sure to please anyone... well, depending on how well you bake ;). I usually like to include recipe cards with the handwritten recipes written for the recipient.

Here are some of our favorite Holiday-baking recipes:

• Oatmeal Scotchies
• Homemade Caramel Corn
• Pumpkin Bread
• White Chocolate Macadamia Nut Cookies
• Caramel & Chocolate-Dipped Pretzel Rods
• Chex Muddy Buddies
• Knock-off of Paradise Bakery's Sugar Cookies
• Chocolate Gooey Butter Cookies
• Roasted Nuts
• If you don't have time to whip up one of these homemade concoctions, try some Turtle brownies from Betty Crocker. These are so yummy that no one will ever know you didn't make the from scratch! ;)
  

No sweet tooth? How about a savory gift basket?

• Red Pepper Relish and Crackers
• Marinara Sauce and a bag of pasta
• Spiced Nuts
• Focaccia Bread with a jar of olives and peppers

The point is: It doesn't have to cost a lot to show someone you are thinking about them.
What are your last-minute, frugal gift tips?

{kraft recipe} Oreo Truffles

Brace yourselves.... These Oreo Truffles are not only easy but DELICIOUS!  There are adorable packaged in little truffle boxes for Christmas gifts!

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted (I like it with White choc. even better, I think)

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. 

Don't forget to enter to win a $25 pre-paid VISA gift card and a 1-yr. subscription to Food & Family magazine.

Share a photo on Twitter of something you’ve made with Cool Whip, and use the hashtag #coolwhipislove.  

NOTE:  If you are unsure how to post a pic to Twitter, then go HERE. 

Details-Schmetails:

• You may enter as many times as you wish, using different recipes and pictures.
• Each Twitter post and pic must have the hashtag #coolwhipislove so I can keep track of the entries.
• Each Twitter post must also have @thegooddealgal.  So, your post may look like this: "My Fave Cool Whip Recipe @thegooddealgal  #coolwhipislove (and then the pic link)"
• Contest ends on Thursday, December 16, 2010 at 9am MST.  All entries will be closed at that point and I will announce the winner on Friday morning here on the blog and on Twitter.

I will select the yummiest photo (must have the hastag #coolwhipislove) and that winner will get:

A $25 Visa gift card and a one-year subscription to Food &  Family magazine (both prizes provided by Kraft)

I can't wait to see all of your pictures and see what you whip up!!!

{kraft recipe} Chocolate Cream Cheese Torte

Today's Kraft Cool Whip recipe is a family favorite that my mom has been making for year!  We have always called it a 'torte' but I've also heard it called Four Layer Delight.  The layers are pretty simple:  A buttery nut crust, sweetened cream cheese, chocolate pudding (can use butterscotch, lemon or pistachio for a twist) and Cool Whip & Nuts.  Seriously. So. Good.

This is one of those dishes that everyone is happy you brought to their potluck or get together.


Ingredients:

1 1/4 c flour
3 T powdered sugar
1 cup ground Planters nuts (I use pecans)
1 cube salted butter, melted
1-8oz Philadelphia cream cheese
1 cup powdered sugar
1-8oz container Cool Whip (light or fat free is ok)
2 small (3.9 oz) boxes instant Jell-o chocolate pudding
2 cups milk

Directions:

Mix the 3 T of powdered sugar, flour and nuts in a 9x13 pan. Add melted butter. Mix & press into the pan. Bake 20 minutes at 350 degrees - until brown. Let cool completely. Mix cream cheese, powdered sugar and 1 cup Cool Whip and spread over the cooled crust. Combine chocolate pudding with milk, beat until thick and spread over. Top with remaining Cool Whip and ground nuts. Let sit in the fridge for at least a couple hours.  Cut into squares and serve.

Don't forget to enter to win a $25 pre-paid VISA gift card and a 1-yr. subscription to Food & Family magazine.

Share a photo on Twitter of something you’ve made with Cool Whip, and use the hashtag #coolwhipislove.  

NOTE:  If you are unsure how to post a pic to Twitter, then go HERE. 

Details-Schmetails:

• You may enter as many times as you wish, using different recipes and pictures.
• Each Twitter post and pic must have the hashtag #coolwhipislove so I can keep track of the entries.
• Each Twitter post must also have @thegooddealgal.  So, your post may look like this: "My Fave Cool Whip Recipe @thegooddealgal  #coolwhipislove (and then the pic link)"
• Contest ends on Thursday, December 16, 2010 at 9am MST.  All entries will be closed at that point and I will announce the winner on Friday morning here on the blog and on Twitter.

I will select the yummiest photo (must have the hastag #coolwhipislove) and that winner will get:

A $25 Visa gift card and a one-year subscription to Food &  Family magazine (both prizes provided by Kraft)

I can't wait to see all of your pictures and see what you whip up!!!

{kraft recipe} Caramel Bars

I just made these bars tonight for a church party tomorrow night, and I had almost forgotten how good (and EASY!!) they are. Yummm!

Although today's recipe doesn't have any Cool whip in it, it certainly taste mighty tasty with a dollop of cream on top!   These bars combine oats, creamy caramel, chocolate and nuts to create a hard-to-resist bar!

Caramel Bars

Ingredients

• 1 package of Kraft Caramel Bits
• 5 tablespoons heavy cream
• 1 cup all-purpose flour
• 1 cup rolled oats
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, melted
• 1/2 cup semisweet chocolate chips
• 1/2 cup chopped Planters walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
2. In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
3. Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
4. Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

{kraft recipe} Mandarin Orange Tapioca Salad

Yesterday I told you about one of my all-time favorite Cool Whip recipes, Strawberry Pretzel Salad.  AND, we started our 25-days of giveaways with an awesome Twitter contest sponsored by Kraft.
**  Get your recipes together and post on Twitter so you can win!

Today's Kraft Cool Whip recipe has been in the family for a while and is easy, affodable to make and very tasty!  I brought this dish to my daughter's Thanksgiving feast at school and it was gobbled up!  {pun intended}

Mandarin Orange Tapioca Salad


Ingredients:

6 ounces orange Jello®
2-3oz. Jello® packages tapioca pudding - 3 oz packages
3 3/4 cups water
11oz. can Dole® mandarin oranges - drained
12oz. container of Cool Whip®

Boil tapioca pudding and water. Add orange Jello, bring to full boil, stir and cool 5-10 minutes. Add Cool Whip and mandarin oranges. Refrigerate until set.

Told you that was easy! Now go try it... and don't forget to post your favorite recipe using Cool Whip on Twitter so you can win!

{giveaway} $25 Visa gift card and 1-yr. Subscription to Food & Family Magazine (Twitter contest)

image credit: Kraft Cool Whip

First up on the giveaways is a fun opportunity for you to share your favorite recipes using Cool Whip!

Throughout the next week, I will posting my favorite Kraft Cool Whip recipes too.

Share a photo on Twitter of something you’ve made with Cool Whip, and use the hashtag #coolwhipislove.  

NOTE:  If you are unsure how to post a pic to Twitter, then go HERE. 

Details-Schmetails:

• You may enter as many times as you wish, using different recipes and pictures.
• Each Twitter post and pic must have the hashtag #coolwhipislove so I can keep track of the entries.
• Each Twitter post must also have @thegooddealgal.  So, your post may look like this: "My Fave Cool Whip Recipe @thegooddealgal  #coolwhipislove (and then the pic link)"
• Contest ends on Thursday, December 16, 2010 at 9am MST.  All entries will be closed at that point and I will announce the winner on Friday morning here on the blog and on Twitter.

I will select the yummiest photo (must have the hastag #coolwhipislove) and that winner will get:

A $25 Visa gift card and a one-year subscription to Food &  Family magazine (both prizes provided by Kraft)

I can't wait to see all of your pictures and see what you whip up!!!

Here's my (first) favorite recipe using Kraft Cool Whip...

image credit: Kraft Canada

Strawberry Pretzel Salad

Ingredients

• 2 cups crushed pretzels
• 3/4 cup butter, melted
• 3 tablespoons white sugar
• 1 (8 ounce) package Philadelphia cream cheese, softened
• 1 cup white sugar
• 1 (8 ounce) container frozen Cool Whip, thawed
• 2 (3 ounce) packages strawberry flavored gelatin
• 2 cups boiling water
• 2 (10 ounce) packages frozen strawberries

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
3. Bake 8 to 10 minutes, until set. Set aside to cool.
4. In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
5. Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Disclosure:
Kraft Foods is providing the prizes for this program at no cost to me. This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Good Deal Gal.

{recipe of the week} Starbucks Pumpkin Scones

img credit food.com

Starbucks. Pumpkin. Scones. Oh my!  'Tis the season for my favorite squash.  Pumpkin seeds, pumpkin butter, pumpkin lattes, pumpkin pie, pumpkin shakes and (deliciously, moist) Starbucks Pumpkin Scones.

If you really want to butter up to your child's teacher, whip up a batch of these with a "I am Thankful for you" card just before Thanksgiving break!

Or, if you're like me, make a double-batch and eat every single bit of it yourself. It's been a whole year since I made devoured my last batch, but you can bet that I will be making these again soon!

"Starbucks" Pumpkin Scones

(makes about 6 large scones)

* 2 cups all-purpose flour
* 7 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 6 tablespoons cold butter
* 1/2 cup canned pumpkin
* 3 tablespoons half-and-half
* 1 large egg

Powdered Sugar Glaze

* 1 cup powdered sugar
* 1 tablespoon powdered sugar
* 2 tablespoons whole milk

Spiced Glaze

* 1 cup powdered sugar
* 3 tablespoons powdered sugar
* 2 tablespoons whole milk
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1 pinch ginger
* 1 pinch ground cloves


1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
3. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
6. Make powdered sugar glaze... Mix the powdered sugar and 2 tbsp milk together until smooth.
7. When scones are cool, use a brush to paint plain glaze over the top of each scone.
8. Make spiced glaze.... Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Let the glaze harden and then place in cellophane bags or eat up! :)  Enjoy!

{recipe of the week} Smashed Cauliflower

Mashed potatoes are so good, but oh so starchy!  Although potatoes can be really cheap, cauliflower can be just as frugal and even more nutritious.

I probably only make "real" mashed potatoes 1-2 a year, but I make Mock Mashed "Potatoes" (aka Smashed Cauliflower) about 2-3 a month!  They are unbelievably tasty and so easy to make - way easier than peeling a dozen potatoes.

I have added some shredded jack/cheddar cheese to this recipe as well and they always get gobbled up around here.  Try out these new mashed "potatoes" on your family and see if they can tell the difference... I will say, the texture is, obviously less creamier, but overall it's a fantastic way to get your kiddos to eat up cauliflower!

Mock Mashed "Potatoes" (aka Smashed Cauliflower)

• 1 large head of cauliflower, cut into florets
• 1/4 cup grated Parmesan cheese
• 2 cups chicken broth
• 2 tablespoons butter 

1. Bring cauliflower and chicken broth to a boil in a large saucepan over high heat. Reduce heat to medium, cover, and simmer for 10 minutes. Uncover the saucepan and increase heat to medium-high. Allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
2. Remove cauliflower from the heat, and add the butter and Parmesan cheese (add in shredded cheese, too, if you want). Mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.

{recipe of the week} Homemade Seasonings: Taco and Chili

They may not cost much in the stores, those little packets of pre-made taco and/or chili seasoning, but they can add up and some even contain MSG!  It is so, so easy to whip up a quadruple batch of taco or chili seasoning mix that it's almost silly worrying about running out!

Homemade Taco Seasoning

1 tablespoon chili powder (add more if you like spicy)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes (add more if you like spicy)

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

*  Mix all spices in bowl and store in airtight container or in freezer bag.
*  Use 3TB. of seasoning per pound of browned beef or turkey.
*  Can also be added to avocados for guacamole dip.

Homemade Chili Seasoning

1/4 cup all-purpose flour (if you like thicker chili - omit if you like it thinner, soup-like)

4 teaspoons chili powder

1 tablespoon crushed red pepper

1 tablespoon dried minced onion

1 tablespoon dried, minced garlic

2 teaspoons white sugar

2 teaspoons ground cumin (I like to add a bit more)

2 teaspoons dried parsley

2 teaspoons salt

1 teaspoon dried basil

1/4 teaspoon ground black pepper

*  Mix all spices in bowl and store in airtight container or in freezer bag.
*  Use 3TB. of seasoning per pound of browned beef or turkey.

Do you have any homemade versions of store favorites?

{recipe of the week} Vegetarian Tamale Pie

{photo courtesy of NetGlimpse}

I'm all about quick dinners, especially when they are filling and inexpensive!  I first stumbled upon a traditional Tamale Pie recipe (w/ ground beef) but since we have to limit our meat intake, I searched for a Vegetarian version.

I found this one on BlissTree and thought the "bones" sounded good, so I tweaked it to fit what I had on hand.

Vegetarian Tamale Pie
(as adapted from Bliss Tree)

INGREDIENTS:

3 cups cooked pinto beans
3 cups cooked black beans
1 16oz. package frozen corn kernels
1 yellow onion,  chopped
1 red bell pepper,  chopped
1 clove garlic, chopped fine
1/2 c. fresh cilantro,  chopped
1 14-15oz. can diced tomatoes w/ green chilies
1 tsp. cumin
1 TB chili powder
1-2 tsp. sea salt
2 cups grated Mexican Cheese blend
1 pkg. Jiffy cornbread mix, prepare batter as directed on box

NOTES:

• I bought organic dry beans and cooked all in the crockpot overnight. 
• I am quite certain you could make your own cornbread topping, but I was being efficient lazy. 

DIRECTIONS:

1. Preheat oven to 375.
2. Saute pepper, onion, garlic in about 1 TB olive oil until tender.  Remove from heat and add corn kernels, cooked beans, cilantro, tomatoes and seasonings. If mixture seems very dry add a little tomato juice or water. 
3. Spread evenly into 13×9 pan. 
4. Top with cheese.
5. Make cornbread batter and pour evenly over cheese layer.
6. Bake for 30-40 minutes until cornbread is golden brown.
7. Serve with avocado and plain Greek yogurt.

{recipe of the week} Chicken & Veggies Pot Pie

When planning this week's menu, I really tried to dig to use up what we have.  We have been so busy but the Hubs still needs to eat after his long days at work.

So, I dug around and found a lone chicken breast ready to be marinated, a can of crescent roll dough that was practically free, and gobs of veggies... what's a girl to do, I ask?

I used the basic Chicken Pot Pie recipe here, but tweaked it to fit our family a little more (you'll see my changes/additions in blue below).

This was a great, easy dish -- I am not sure what it would taste like "as-is" but I know the Rosemary Chicken added tons of flavor.  

Ingredients

• 1 (16 ounce) package frozen veggie blend (I used organic corn, carrots, green beans & peas)
• 2 cups cubed, cooked chicken (Used one chicken breast marinated in fresh rosemary and minced garlic)
• 1 (10.75 ounce) can condensed cream of potato soup, undiluted (Used fat-free cream of mushroom soup AND 3 diced potatoes)
• Added 1/2 chopped onion and 1cup diced mushrooms
• 1 cup milk
• 1 cup shredded Cheddar cheese
• 1 (2.8 ounce) can French-fried onions (Deleted this item)
• 1/2 teaspoon seasoned salt (Used sea salt and garlic Pepper)
• 1 (8 ounce) package refrigerated crescent rolls

Directions

1. In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2. Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. bake, uncovered, at 375 degrees F for 35-40 minutes or until golden brown.

{recipe of the week} Healthy Banana Oatmeal Cookies

To label these "cookies" might be a bit of a stretch... They are definitely not your traditional cookie.  No sugar, no eggs, no flour.  Just a whole lotta healthy yum! (Just ask Hubs -- he polished off almost a half of batch as I'm typing this, lol.)

These are sweet enough to be a light dessert and healthy enough to be a quick snack or even an on-the-go breakfast treat!


Healthy Banana Oatmeal Cookies

Ingredients

• 3 ripe bananas
• 2 cups rolled oats
• 1 cup chopped dates or raisins
• 1/2 cup chopped walnuts
• 1/3 cup applesauce (no sugar added)
• 1/3 cup honey or agave nectar (I usually leave this out, so only add if you prefer a "sweet" taste)  NOTE:  If adding this, increase the oats by about 1/3 cup as well.
• 1 teaspoon vanilla extract 
• 1 teaspoon cinnamon

Directions

1. Preheat oven to 325 degrees.
2. In a large bowl, mash the bananas. Stir in oats, dates, nuts, applesauce, cinnamon and vanilla. Mix well, and allow to sit for 15 minutes. NOTE:  The batter shouldn't be too sticky - more like a reg. oatmeal cookie batter.  Add a little more oats to make less sticky.
3. Drop by teaspoonfuls onto an ungreased cookie sheet.
4. Bake for 15-20 minutes in the preheated oven, or until lightly brown.  Makes approx. 3 dozen.

It could not be any easier.  And, now you don't have to feel bad for eating 15 cookies. ;)