Pumpkin Pie Cupcakes

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

INGREDIENTS:

• 1 15 oz. can pure pumpkin puree
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 cup evaporated milk
• 2/3 cup all-purpose flour
• 2 tsp. pumpkin pie spice mix
• 1/4 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• whipped cream for topping

INSTRUCTIONS

1. DIRECTIONS:
2. Preheat oven to 350F and line a muffin pan with cupcake liners.
3. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth.
4. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined.
5. Pour dry mixture into pumpkin mixture and mix just until combined.
6. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter.
7. Bake for about 20 minutes, until cupcakes are set.
8. Let cool in the muffin pan for about 30 minutes.
9. Transfer cupcakes to a serving tray or plate and chill in the refrigerator for 30 minutes.
10. When ready to serve, top cupcakes with whipped cream and sprinkle with pumpkin pie spice.

This article and recipe adapted from this site

Pumpkin French Toast

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 4 eggs
• ⅔ c. milk (whole, low-fat or skim)
• ½ c. pumpkin puree
• 1½ tsp. vanilla extract
• 1 tsp ground cinnamon
• 1 tsp. pumpkin pie spice
• 12 slices Texas toast, french bread, challah, croissant halves

Whipped pumpkin butter:

• ½ c. (1 stick), salted or unsalted butter, room temperature
• ⅓ c. pumpkin puree
• 3 tbsp. maple syrup or honey
• 1 tsp. vanilla extract
• ½ tsp. cinnamon
• ½ tsp. pumpkin pie spice

Directions

1. Set a large non-stick skillet set over medium heat, add a small amount of butter and melt.
2. In a rectangular baking dish, whisk together the eggs, milk, pumpkin puree, vanilla, cinnamon and pumpkin pie spice.
3. Dip the bread into the mixture, flip sides and then place on the hot skillet. Cook until each side is golden brown, about 2-3 minutes on each side. Repeat with remaining ingredients, serve hot with whipped pumpkin butter, maple syrup and toasted chopped nuts (if desired).
4. To make the pumpkin butter, in a small mixing bowl, add the softened butter and beat with a hand mixer for 2 minutes or until light and fluffy. Add the pumpkin puree, maple syrup or honey, vanilla, cinnamon and pumpkin pie spice. Beat for an additional minute or until fluffy. Store in an air-tight container in the refrigerator for up to 5 days.

Notes

-I've made the whipped pumpkin butter with both honey and maple syrup. I prefer maple syrup when using it on pancakes, waffles and french toast, and honey when using it on rolls. Feel free to use whichever you prefer!

-If you like your french toast on the sweeter side, add 1 tbsp. of brown sugar to the mixture.

This article and recipe adapted from this site

Juicy Oven Baked Chicken Breast Recipe

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

INGREDIENTS

• 4 (7 to 8 oz) boneless, skinless chicken breasts
• 2 tsp olive oil
• 3 tbsp brown sugar
• 1 tbsp chili powder
• 1 tsp parsley flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin

INSTRUCTIONS

1. Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray.
2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!

This article adapted from this site

Loaded Potato Ranch Chicken Casserole

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 1 (1.5 lb) bag Baby Boomer Little Potatoes
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• salt & pepper, to taste
• 1/2 cup prepared ranch dressing, divided use
• 2 cups Mexican Cheese Blend
• 1 cup cooked and crumbled bacon
• 1/2 cup diced green onion

Instructions

1. Preheat oven to 450f.
2. Spray a 9 x 13 baking dish with nonstick cooking spray.
3. Dice the Little Potatoes into 1-inch cubes.
4. In a large bowl mix together the diced potatoes, salt & pepper and 1/4 cup ranch dressing.
5. Scoop the potatoes into prepared baking dish (save that bowl, we're going to use it again for the chicken.)
6. Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won't be fork tender quite yet.).
7. While the potatoes are cooking, add the cubed chicken to the bowl you used to the potatoes and add salt and pepper and the remaining 1/4 cup ranch seasoning.
8. Once the potatoes have cooked 30 minutes, remove baking dish from the oven and lower the oven temperature to 400F.
9. Top the cooked potatoes with the raw marinated chicken.
10. Cover the baking dish with aluminum foil (Warning: Baking dish will be VERY hot so use oven mitts to do this.)
11. Place baking dish back in the oven and cook for an additional 20 minutes (or until chicken is fully cooked.)
12. Take baking dish out of the oven and top with shredded cheese, bacon and green onion.
13. Place back in oven for 8-10 minutes until cheese is melted and bubbly.

This article adapted from this site

Creamy Italian Chicken Pasta Recipe

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

INGREDIENTS

FOR THE CHICKEN:

•  1 cup flour
•  2 tsp salt
•  1 1/2 tsp pepper
•  2 tsp Italian seasoning
•  1 Tbsp powdered sugar
•  6 boneless, skinless chicken breasts
•  1 cup milk
•  1 tsp lemon juice
•  3 Tbsp olive oil

FOR THE SAUCE:

•  2 Tbsp olive oil
•  4 cloves garlic, minced
•  1/4 cup sun dried tomatoes in oil, drained and finely diced
•  3 Tbsp cornstarch, divided
•  1 cup chicken broth
•  3 cup fresh spinach, roughly chopped
•  1 cup heavy cream
•  1 cup milk
•  1 tsp salt
•  1/2 tsp pepper (don’t skimp on this)
•  1 cup parmesan cheese, grated
•  1 box (16oz) linguine noodles

INSTRUCTIONS

1. Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time!
2. PRO TIP: Did you know that soaking the chicken in milk and lemon helps it become more tender for cooking?
3. When ready to cook, create your chicken crust. In a pie plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.
4. Drain chicken from milk marinade and dip into the flour, coating evenly.
5. Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.
6. Bake chicken in 350 degree oven for about 18-20 minutes.
7. PRO TIP: If you smash your chicken with a meat tenderizer before dipping in coating, this helps it become the same thickness throughout, resulting in more even cooking.
8. While the chicken bakes, cook your linguine (or favorite pasta) according to package.
9. To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.
10. Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix thoroughly.
11. Add chicken broth, whisk until combined. Cook for about 5 minutes.
12. In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.

This article adapted from this site

CHICKEN ALFREDO BAKED ZIT

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

INGREDIENTS

CHICKEN BAKED ZITI INGREDIENTS:

• 12 ounces uncooked ziti (or any pasta shape)
• 2 cups shredded, cooked chicken (about 2 small chicken breasts)
• 1 batch alfredo sauce (see below)
• 1 1/2 cups shredded part-skim mozzarella cheese
• toppings: lots of freshly-grated Parmesan cheese, finely-chopped fresh basil or parsley

ALFREDO SAUCE INGREDIENTS:

• 1 tablespoon olive oil or butter
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 cup chicken or vegetable stock
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

INSTRUCTIONS

TO MAKE THE CHICKEN BAKED ZITI:

1. Preheat oven to 375°F.  Mist a 9 x 13-inch baking dish with cooking spray; set aside.
2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of mozzarella. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella.
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

TO MAKE THE ALFREDO SAUCE:

1. Heat olive oil in a large sauce pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

This article adapted from this site

OLIVE GARDEN CHICKEN GNOCCHI SOUP

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular #women

Ingredients

• 1 pound boneless skinless chicken breasts cooked and shredded
• 1 Tbs olive oil
• 4 Tbs butter
• 1/4 cup all-purpose flour
• 1 small onion chopped
• 2 garlic cloves minced
• 6 cups chicken broth
• 2 cups milk
• 1 cup carrots shredded
• 2 tsp parsley flakes
• Salt and pepper for seasoning
• 1 package 16 ounces mini potato gnocchi
• 1 cup fresh spinach chopped

Instructions

1. In large dutch oven or stock pot, melt butter and olive oil together.
2. Add your onions, carrots and garlic and cook until onions become translucent.
3. Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
4. Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
5. Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
6. Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

This article adapted from this site