Recipes

Oven Baked Smores made in less then 3 minutes Easy Family Recipe

Watch our recorded Live video of us making them below

Oven S'mores, EASY camping recipe made right in your kitchen. Fast and easy and SO GOOD, perfect for a big group and less mess, Popular dessert ideas for summerOven S’Mores made in less than 3 minutes

We had a big family reunion last week,  my sister was going to let the kids make s’mores for dessert, but it was too hot to start a fire. PLUS we did not really want the kids all smelling like smoke, so we made Oven S’Mores instead. I have to tell you, these are the BEST WAY to make s’mores. You can make a whole pan of them in less than 3 minutes. Plus you don’t have kids running around with sharp pointed objects, blazing hot, often with a burning marshmallow on the end.  But the very best part is the chocolate melts perfect and the marshmallow is toasted to perfection.

To make them all you need is:

Large baking sheet

Graham Crackers

Marshmallows

Hershey’s  Chocolate

Or you could just grab a S’mores Kit 

Break the graham crackers in half. On a large baking sheet spread out the graham crackers. Place 1-2 squares of chocolate on each cracker. Place a large marshmallow on top of the chocolate.  Put the pan in a preheated oven set to broil. I keep the door open so I can watch them close. I also put the oven rack down LOW so the pan is farther away from the heating element.  This allows the marshmallow to toast with less chance of burning. BUT they brown fast so watch them close, all it takes is 2-3 minutes with the oven on broil.

The chocolate will be perfectly melted, and might even be a little hot, so let them cool a few minutes before you serve them  to smaller children. Hope you enjoy this recipe as much as our family does!

Watch us make Oven Baked Smores in this recorded Live video

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Recipe for Cooking ~ Chocolate chip zucchini muffins with applesauce and peanut butter chips

Watch our recorded LIVE video making these Chocolate chip zucchini muffins below

 

Chocolate chip zucchini muffins with applesauce and peanut butter chips, Zucchini recipes, what to make with fresh zucchini

 

With all the zucchini from our garden I have been making muffins every other day.  My kids are loving them, plus we have had lots to share as well! These are my favorite, hope you enjoy them as well!  Also a money saving tip these freeze well too!

Recipe for Cooking ~ Chocolate chip  zucchini muffins with applesauce and peanut butter chips

Wet Ingredients 

  • 1/2  cup apple sauce
  • 1/2 cup oil
  • 1  3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1 tablespoon lime juice (or lemon)
Dry Ingredients 
  • 2 1/2 cups flour
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
Add at the very end
  • 2 cup finely grated Zucchini
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips

In a large mixing bowl, cream the wet ingredients with a mixer till smooth (1-2 minutes).  Sift in dry ingredients, blend thoroughly.  Then stir in zucchini and chocolate  and peanut butter chips by hand.  Spoon batter into muffin tins (with liners) fill 2/3 of the way full. Makes 24 muffins. Bake at 350 for 20-24 minutes.

Watch our recorded LIVE recipe video

Chocolate chip zucchini muffins with applesauce and peanut butter chips, Zucchini recipes, what to make with fresh zucchini

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IMG_3304

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Chocolate chip zucchini muffins with applesauce and peanut butter chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 24 muffins
Ingredients
  • Wet Ingredients
  • ½ cup apple sauce
  • ½ cup oil
  • 1¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup milk
  • 1 tablespoon lime juice (or lemon)
  • Dry Ingredients
  • 2½ cups flour
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ teaspoon salt
  • Add at the very end
  • 2 cup finely grated Zucchini
  • ½ cup chocolate chips
  • ½ cup peanut butter chips (or butterscotch chips)
Instructions
  1. In a large mixing bowl, cream the wet ingredients with a mixer till smooth (1-2 minutes). Sift in dry ingredients, blend thoroughly. Then stir in zucchini and chocolate and peanut butter chips by hand. Spoon batter into muffin tins (with liners) fill ⅔ of the way full. Makes 24 muffins. Bake at 350 for 20-24 minutes.

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Pineapple Chicken, 30 Minute Dinner Recipes, Money Saving Recipes, 30 minute Chicken Recipes, Wok Recipes

Pineapple Chicken ~ 30 Minute Recipe by Tiffany

I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I’m dreaming again.  Aaaaanywho, here’s a fast one for you to get you one step closer to that bubble bath. 😉

This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!

Ingredients

  • 2 teaspo0ons coconut oil
  • 3 boneless skinless chicken breasts, cut into 1 in. chunks
  • 2 teaspoons minced garlic
  • 2 of each vine sweet mini peppers, red, yellow and orange, seeded/julienned
  • 1 can (8 oz.) water chestnuts, drained
  • 1 can (20 oz.) pineapple tidbits, drained (RESERVE JUICE)
  • 2 tablespoons fresh chives

For The Sauce

  •  (RESERVED JUICE)
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground ginger
  • fresh cracked pepper, to taste
  • 1 tablespoon corn starch

Directions

  1. Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
  2. Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
  3. Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
  4. Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.

*Notes*

I bought my vine sweet mini peppers at Costco. They are so stinkin’ delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I’d only use 1/2 of each one.:)

Leftovers are even better the next day as the flavors get a chance to marry overnight.

This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I’m planning a big dinner party with different entrees. Or simply know I won’t feel like cooking the next day. No one knows the wiser. Shh… it’ll be our little secret. 😉

Quick note on the rice… If making the dish a head of time, wait to make the rice the day you are reheating the dish.

Pineapple Chicken ~ 30 Minute Recipe
 
I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I'm dreaming again. Aaaaanywho, here's a fast one for you to get you one step closer to that bubble bath. ;) This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!
Author:
Recipe type: Dinner
Ingredients
  • Ingredients
  • 2 teaspo0ons coconut oil
  • 3 boneless skinless chicken breasts, cut into 1 in. chunks
  • 2 teaspoons minced garlic
  • 2 of each vine sweet mini peppers, red, yellow and orange, seeded/julienned
  • 1 can (8 oz.) water chestnuts, drained
  • 1 can (20 oz.) pineapple tidbits, drained (RESERVE JUICE)
  • 2 tablespoons fresh chives
  • For The Sauce
  • (RESERVED JUICE)
  • ⅓ cup brown sugar
  • ⅓ cup soy sauce
  • 2 teaspoons chili garlic sauce
  • ½ teaspoon ground ginger
  • fresh cracked pepper, to taste
  • 1 tablespoon corn starch
Instructions
  1. Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
  2. Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
  3. Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
  4. Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.
  5. *Notes*
  6. I bought my vine sweet mini peppers at Costco. They are so stinkin' delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I'd only use ½ of each one.:)
  7. Leftovers are even better the next day as the flavors get a chance to marry overnight.
  8. This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I'm planning a big dinner party with different entrees. Or simply know I won't feel like cooking the next day. No one knows the wiser. Shh... it'll be our little secret. ;)
  9. Quick note on the rice... If making the dish a head of time, wait to make the rice the day you are reheating the dish.

 

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How to can Garlic Banana Pepper Rings, #Canning, #Garden, #peppersGarlic Banana Peppers ~ How to can, step by step guide

Banana pepper plants have a tremendous yield and are very easy to can. Can a batch of these garlic banana peppers to eat with your sandwiches and salads all year long.

Yield: 9 pints

  • 7-9 lbs peppers
  • 5 cups vinegar
  • 1 cup water
  • 4 tsp salt
  • 2 TBS sugar
  • 18 cloves garlic, peeled
  • 9 pint  jars, lids, and rings

Fill a water bath canner  halfway full of water and bring to a simmer. Wash your jars in warm, soapy water and inspect for any damage. Place clean jars in the water bath canner and hold at a simmer until ready to use. Wash peppers and slice peppers into ¼” slices.
In another large pot, combine vinegar, water, canning salt, and sugar. Bring to a boil.
Remove jars from water bath canner, draining well. Pack each jar with peppers and two cloves of garlic. Pour the vinegar mixture into each jar, leaving ½” headspace. Slide a rubber or plastic spatula around the edges to remove air bubbles. Add more liquid if necessary.
Affix lids and rings to the top of each jar and submerge in water bath canner. Bring the canner to a full boil and process jars for 10 minutes.

How to can Garlic Banana Peppers, #Canning, #Garden, #peppers

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