Indian Peanut Snack

This unique snack is prepared by boiling peanuts, along with turmeric, and then tossing them with onions and tomatoes. In a pinch, you can also use roasted peanuts.

Ingredients 2 cups raw peanuts
1 tbsp sea salt
1 tsp ground turmeric
1/2 tsp table salt
1/4 tsp chaat masala (spice mix for chaat)
1/2 tsp red chili powder
1 tsp ground roasted cumin
1 medium red onion, chopped
1 medium tomato, chopped
2 green chilies, stemmed and chopped
2 tbsp chopped fresh cilantro
2 tbsp freshly squeezed lemon juice


Step 1: Place a nonstick saucepan over high heat and add 5 cups water. When the water comes to a boil, add the peanuts, sea salt, and turmeric, and cook for 20 minutes. Drain.
Step 2: Transfer the peanuts to a deep serving bowl. Add the table salt, chaat masala, chili powder, cumin, onion, tomato, chilies, cilantro, and lemon juice, and stir well. Serve hot or at room temperature.

Gingerbread Pancakes

Vegan Gingerbread Pancakes

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Servings: stacks of 3 pancakes each

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 1 teaspoon cinnamon powder
• 1/2 teaspoon ginger powder
• 1/8 teaspoon nutmeg powder
• 2/3 cup plant-based milk - I used unsweetened rice coconut milk*
• 1 tablespoon date syrup ** + more for drizzling on top
• baking spray

US Customary - Metric

Instructions

1. Add the flour, baking powder, salt, cinnamon, ginger, and nutmeg powder in a mixing bowl, give it a quick whisk. Add the plant-based milk and date syrup. Whisk until incorporated. Let it sit for a few minutes.
2. Spray a flat pan or griddle with oil and heat it up to low heat. Add a small ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes.
3. Now, let's stack the pancakes and drizzle with more date syrup! Enjoy!

Best Sweet Cornbread

The Best Sweet Cornbread

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

 

Ingredients

• 1 cup unsalted butter , softened
• 1 1/3 cup granulated sugar
• 4 eggs
• 1 teaspoon salt
• 2 cups buttermilk (see Note for easy substitution)
• 1 1/4 cups fine cornmeal (found by the flour)
• 2 3/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda

Instructions

1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
2. In a large bowl, cream the butter and sugar. Add the eggs and salt and mix until combined. Add the buttermilk and mix until thoroughly combined. Next, add the cornmeal, flour, baking powder, and baking soda. Mix to incorporate.
3. Pour into prepared baking dish. Bake until golden. This will be different for every oven. START checking it for doneness at 25 minutes and bake longer until golden if needed (up to 35 minutes)
4. Serve warm with butter and honey.

Recipe Notes

Buttermilk Substitution: If you don't have buttermilk you can add 1 tablespoon of vinegar to each cup of milk and let it sit for a couple of minutes.
This can easily be halved and baked in a 9x9 pan.
Source: my friend Rachel's mom, Kim Smith who got it from her church cookbook. Ori

Crock Pot Potato Soup

Cook 4 hours

Ingredients

• 6 lg. Potatoes, peeled & cut into cubes
• Chicken Bouillon (a few)-enough to make a quart of water/broth or Quart Broth
• Parsley, Pepper, Celery Salt -to taste
• 1 lg. White onion
• 1 C. Cream or 1/2 and 1/2
• 1 C. Shredded Cheese
• Bacon crumbles
• 1/2 C. Butter
• Cream Cheese
• 1 Can of Evap Milk

Instructions

1. fry bacon, chop
2. Combine potatoes with broth, onions, bacon, butter, salt, parsley in crock pot & cook on high 4 hours (or low for 8). Mash mixture well after that time is up, and stir in cream, evap milk & cheese. Sprinkle with bacon bits.

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• soupx
• potatox
• Crockpotx

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Ground Beef Italian Stuffed Peppers

Stuffed Peppers

Enjoy your dinner with peppers that are stuffed with ground beef and baked to perfection.

Makes 4 servings

Total 55 minutes

Ingredients

• 4 large bell peppers (any color)
• 1 lb lean (at least 80%) ground beef
• 2 tablespoons chopped onion
• 1 cup cooked rice
• 1 teaspoon salt
• 1 clove garlic, finely chopped
• 1 can (15 oz) Muir Glen™ organic tomato sauce
• 3/4 cup shredded mozzarella cheese (3 oz)

Instructions

1. Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
3. Heat oven to 350°F.
4. Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

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Chicken Broccoli Alfredo

Leftover chicken transforms itself into a stylish dinner entree with the addition of a quick-fix Alfredo sauce and some bright green broccoli.

Makes 4 servings

Total 35 minutes

Ingredients

• Fettuccine or other favorite pasta, cooked according to package directions
• 1 to 2 cups fresh chopped broccoli, cooked and hot
• 1/2 cup (1 stick) butter
• 1/2 teaspoon (1 clove) minced garlic
• 2 cups heavy cream
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2 to 3 cooked chicken breasts, diced

Instructions

1. Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
2. Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
3. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
4. Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.

Crock Pot Cinnamon Roll Casserole

Originally from recipesthatcrock.com

Crock Pot Cinnamon Roll Casserole from Gooseberry Patch's Slow Cooker Christmas Favorites.

Makes 6-8 servings

Prep 10 minutes

Cook 2 hours, 30 minutes

Total 2 hours, 40 minutes

Ingredients

• 2 12 oz tubes of cinnamon rolls cut into quarters- divided
• 4 eggs
• ½ cup whipping cream
• 3 Tbsp maple syrup
• 2 tsp vanilla
• 1 tsp cinnamon
• ¼ tsp nutmeg

Instructions

1. Spray your crock with cooking spray.
2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker. (Reserve icing packets)
3. Beat eggs, cream, maple syrup, vanilla and spices until blended well.
4. Pour evenly over the rolls in the slow cooker.
5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.
6. Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.
7. Drizzle remaining icing over top and serve warm.

Melt-in-your-mouth-pumpkin cookies

Makes about 60 cookies

Prep 30 minutes

Ingredients

• 2 cups butter, softened 2 cups granulated sugar 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 eggs 2 teaspoons vanilla 1 15-ounce can pumpkin 4 cups all-purpose flour Frosting 1/2 cup butter 1/2 cup packed brown sugar 1/4 cup milk 1 teaspoon vanilla 3 to 4 cups powdered sugar (add until desired consistency/firmness) ground cinnamon sprinkled on top (optional)

Instructions

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

Gingerbread Pancakes

Makes 8 to 10 large pancakes

Prep 10 minutes

Cook 15 minutes

Total 25 minutes

Ingredients

• 3 eggs
• 1/4 cup brown sugar
• 1 cup buttermilk
• 1/2 cup water
• 1/4 cup brewed coffee
• 2 1/2 cups white unbleached flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cloves
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground nutmeg
• 4 tablespoons butter or margarine, melted

Instructions

1. In a large bowl, mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine. In another large bowl, sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.
2. Grease a griddle or heavy skillet. Heat griddle or skillet over medium-high heat and then add the batter, by ladle-fulls. Cook until little bubbles appear around the edges of the pancake, and then flip. Cook on the second side until golden brown and cooked through in the middle. Serve immediately.

Baked Sweet and Sour Chicken Recipe | Six Sisters' Stuff

Ingredients

• Chicken:
• 3-4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 1/2 cup cornstarch
• 3 eggs, beaten
• 1/4 cup canola oil
• Sweet and Sour Sauce:
• 1 cup granulated sugar
• 4 tablespoons ketchup
• 1/4 cup white vinegar
• 1/4 cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt

Instructions

1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper. Place cornstarch and beaten eggs in separate bowls. Dip chicken into cornstarch then coat in egg mixture. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish. In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt. Pour over chicken and bake for one hour.

coffee sugar cookies

Ingredients

• 1 cup butter softened
• 1 1/4 cups granulated sugar
• 2 eggs
• 2 tbsp. fresh ground coffee (you can also use instant crystals or powder)
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt (I used kosher)

Instructions

1. In a mixer, cream together butter and sugar.
2. In a small bowl, combine eggs, vanilla, and coffee until fully incorporated.
3. In separate bowl add together flour, baking powder, cinnamon, and salt.
4. Slowly add your egg mixture to the butter mixture until well combined. Slowly add flour mixture until fully combined, do not over beat.
5. Chill this dough for at least one hour, preferably overnight.
6. When you are ready to bake, preheat oven to 350 degrees.
7. Roll out dough on floured solid surface to about 1/2 inch thick. Using a circle cookie cutter, punch out circles and place on a parchment lined baking sheet.
8. Bake for 8-10 minutes, or until edges are slightly golden. Allow cookies to cool completely before covering in any icing.

Slow Cooker Jalapeño Popper Chicken Taquitos

Makes 4 servings

Prep 20 minutes

Cook 8 hours

Total 8 hours, 20 minutes

Ingredients

• 3-4 chicken breasts, frozen or thawed
• 8 ounces cream cheese
• ⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon cumin
• 16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
• 1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!)

Instructions

1. Add chicken, ½ cup water, cream cheese, jalapeños, garlic powder, salt, and cumin to crockpot. Cover and cook on low for 6-8 hours or on high 3-4 hours. (lesser times are for thawed chicken, greater times for frozen chicken)
2. minutes before serving, preheat the oven to 425 and grease a baking sheet with cooking spray.
3. Use two forks to shred chicken and stir it in with the other contents of the crockpot.
4. Heat tortillas in the microwave for a few seconds to soften them up, this will make them easier to work with. Sprinkle cheese in the middle of each tortilla (just divide the cheese evenly between all of the tortillas).
5. Top cheese with 2-3 tablespoons of shredded chicken mixture. Roll tortillas tightly into a log-shape taquito.
6. Place taquitos on baking sheet and spray heavily with cooking spray. Bake 10-15 minutes until cheese is melty and tortillas begin to brown. (For crispier taquitos, switch the oven to broil for 2-3 minutes - watch carefully so they don't burn!)
7. Serve warm with dipping sauces and toppings if desired.

Pumpkin Bread

Makes 2 8x4-inch loaves

PREP 20 minutes

COOK 1 hour, 5 minutes

TOTAL 1 hour, 30 minutes

Ingredients

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 2 cups sugar
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 large eggs
• 1 15-ounce can 100% pure pumpkin (I use Libby's)

Instructions

1. Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
3. In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
4. At low speed, beat in flour mixture until combined.
5. Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.
6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

Honey Lime Enchiladas

INGREDIENTS

• Marinade:
• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 3 boneless skinless chicken breasts (cooked and shredded)
• Enchiladas:
• 1(16 ounce) can green enchilada sauce
• 10 flour tortillas
• 2 cups shredded cheddar cheese (divided)
• 1 cup heavy cream

INSTRUCTIONS

1. Whisk together marinade ingredients and toss with shredded chicken in a Ziploc bag or airtight container.
2. Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours.
3. Preheat oven to 350 degrees F.
4. Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
5. Fill the tortillas with chicken, saving marinade, and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
6. Placed rolled tortillas into prepared pan.
7. Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
8. Sprinkle with remaining cheese.
9. Bake for 30 minutes, or until brown and crispy on top.

Forest's Food Diary September 2018

September 2018

September 1

• Breakfast
• 
  
• Lunch
• 
  
• Dinner
• 
  
• Snacks
• 
  

September 2

Breakfast

Lunch

Dinner

Snacks