From Our Recipe Box to Yours...

This recipe came across buzzfeed and I was intrigued because my family and I LOVE buffalo chicken dip. Then, a  coworker talked about having eaten it and I was sold! The actual recipe can be found here http://www.jennifermeyering.com/recipes/buffalo-chicken-and-potato-casserole/

Buffalo Chicken and Potato Casserole

Prep time: 15 mins

Cook time: 50 mins

Total time: 1 hour 5 mins

Serves: 8 servings

Ingredients

• 2 lbs chicken breasts, cut into cubes
• 8 medium potatoes, cut into 1/2 inch cubes
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 Tbsp. ground pepper
• 1 Tbsp paprika
• 2 Tbsp. garlic powder
• 6 Tbsp. hot sauce
• 2 cups shredded cheddar cheese
• 1 cup cooked, crumbled bacon
• 1 cup sliced green onions
• Blue cheese or ranch dressing (optional)

Instructions

1. Preheat oven to 500 degrees F. Prepare 9×13 baking dish by spraying with non-stick cooking spray; set aside.
2. In a large bowl, mix together olive oil, salt, pepper, paprika, garlic powder, and hot sauce until combined. Add potatoes and toss to coat.
3. Scoop the potatoes into the 9×13 baking dish, leaving behind any extra hot sauce mixture in the bowl.
4. Bake the potatoes at 500 degrees F for 20-25 minutes, until cooked and crispy on the outside.
5. While potatoes are cooking, add the chicken chunks to the bowl with residual hot sauce mixture and toss to coat. Allow chicken to slightly marinate while potatoes are cooking.
6. When potatoes are finished, take them out of the oven and lower the temperature to 400 degrees F. Scoop out chicken with remaining hot sauce and add to top of previously cooked potatoes.
7. Continue cooking at 400 degrees F for additional 20 minutes or until chicken is done.
8. While chicken is finishing cooking, add cheddar cheese, crumbled bacon, and green onions to small bowl and toss to combine.
9. Remove chicken from oven and top with the cheddar cheese mixture. Place back in oven for additional 5-10 minutes or until cheese is melted and bubbly.
10. Allow casserole to cool for about 10-15 minutes before serving. Top with ranch dressing, blue cheese, or sour cream, if desired.

From Our Recipe Box to Yours...

     My children have been asking me to make a gingerbread house this holiday season. We've made them before, but I've always cheated and used graham crackers! This year, I've decided I'd like to try and make a real one...In searching, I found this gingerbread recipe from the Disney Diner. http://www.thedisneydiner.com/2012/12/disneyland-disney-worlds-gingerbread.html

Disneyland & Disney World's Gingerbread Recipe

There's only one thing better than a gingerbread cookie

 during Christmas and that's a Gingerbread Mickey!

Make your own this holiday season 

following this easy recipe. 

Merry Christmas!

Disneyland & Disney World's Gingerbread Recipe

*yield 3 dozen cookies

Ingredients:

1/4 cup unsalted butter

1/2 cup brown sugar

1/2 cup dark molasses

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

3 teaspoons ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cardamom

1/2 cup water

Directions:

In a large mixing bowl, cream butter and brown sugar. Add dark molasses and mix until completely blended. Sift the dry ingredients together and add to butter mixture, 1/3 at a time, alternating with the the water. Blend well. 

Wrap dough in plastic wrap and chill in refrigerator at least 1 hour.

Preheat oven to 350 degrees. Grease cookie sheets (or line with parchment paper). Roll out dough on a lightly floured surface and cut into desired shapes. Bake at 350 degrees for 8-10 minutes. Cool on wire racks.

Decorate with Royal Icing (recipe follows) when completely cooled.

Royal Icing (for gingerbread Mickeys, men and houses)

Ingredients:

1/8 teaspoon cream of tartar

2 egg whites

3 1/2 cups powdered sugar

Directions:

Add cream of tartar to egg whites in a chilled mixing bowl. Beat with an electric mixer at high speed until white peaks form. Reduce speed and gradually add sifted powdered sugar. Continue to whip the frosting until a smooth, spreadable consistency is reached.

Separate frosting into small bowls and add food coloring (if desired). Spoon into cake decorating bags (or freezer bags with the corner tip cut off) and decorate cookies. The frosting will harden when dry.

*Tip: Make sure all utensils are free of grease and oil and egg whites do not have any yolk in them. The egg whites will not whip if any oil or yolk is present.

Do you have a favorite gingerbread recipe that I should try instead? Let me know in the comments!

Book Trailer Monday...

     I must admit I haven't had a lot of time to read lately....I don't know why since I don't seem to be getting all of the other things done that should be getting done, but my hold just came up for a book, I can't let go!

An exciting conclusion to a series I just loved!!!! One definitely worth the time!!

From our Recipe Box to Yours...

Christmas is quickly approaching and I'm totally behind in everything! And we need to bring treats to an event this weekend. Cue easy awesome Christmas candy!!!

1 bag of Puffcorn
1 pkg. almond bark
red and green sprinkles


Open bag of puffcorn into a large bowl.  In a separate glass dish, melt almond bark in the microwave. When melted, pour over puffcorn and stir. Spread out onto wax paper and sprinkle with red and green sprinkles. Let cool and harden! Store in an airtight container. But really, this is kind of addicting, so there won't be any left to store!!


Share and enjoy!!

What are your Christmas short cuts?

Another Idea for Thanksgiving...

     Here's a  new twist on an old favorite!

 

Gingersnap Pumpkin Pie

• Prep
  30 m
• Cook
  1 h
• Ready In
  1 h 30 m

Recipe By:Deanna

"A spicy version of the all time favorite pumpkin pie."

Ingredients

• 1 3/4 cups gingersnap cookie crumbs
• 2 1/2 tablespoons butter, melted
• 2 tablespoons white sugar
• 1 1/2 cups canned pumpkin
• 3/4 cup packed brown sugar
• 1 tablespoon cornstarch

 

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (12 fluid ounce) can evaporated milk

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
3. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
4. Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

ALL RIGHTS RESERVED © 2015 Allrecipes.com 
Printed From Allrecipes.com 11/24/2015

From Our Recipe Box to Yours..

Hey all! Thanksgiving is upon us and I thought I'd include a few recipes here you might like to try, or maybe you'll stick with your tried and true, but it never hurts to mix it up a bit!

Here is a dressing recipe from Pioneer Woman!! Dressing/Stuffing is one of my favorite parts!! MMM! I can almost smell it! (www.thepioneerwoman.com)

Basic Thanksgiving Dressing

Prep: 24 Hours	Level: Easy
Cook: 45 Minutes	Serves: 18

Ingredients

• 1 loaf Cornbread (see My Skillet Cornbread Recipe)
• 1 loaf Italian Bread, Such As Ciabatta
• 1 loaf French Bread
• 1 whole Large Onion Or 2 Medium Onions, Diced
• 5 stalks Celery, Diced
• 1/2 bunch Parsley, Chopped
• 1/2 cup (1 Stick) Butter
• 6 cups Low-sodium Chicken Broth, More If Needed For Moisture
• 1/2 teaspoon Dried Basil
• 1/2 teaspoon Ground Thyme
• 1 Tablespoon Fresh Rosemary, Finely Minced
•  Salt And Pepper

Preparation

Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they're dry and crisp.

Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.

Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed. 

Pour the dressing into a large casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy!

Thoughts on this Thursday...

 

       Hi. Recently, I was putting books out on display and noticed "The 13th gift: a true story of a Christmas Miracle" by Joanne Huist Smith. Every year, I try to read at least one or two Christmas stories. They are usually feel good stories and just plain fun this time of year! The 13th gift was no exception. This Christmas story happens to be true, where most of the ones I've read aren't. The beginning is a bit depressing, taking place shortly after a death in a family. It ends up being a story of second chances and new beginnings, which is always heartwarming. It's also, at its heart, about giving and helping people out.
     There are secret gift givers in the story, who deposit gifts on this family's doorstep following the song, The Twelve Days of Christmas. These gifts come at a time where the family is at its lowest, due to the recent death of the Dad in the family. Starting out, the gifts are more bothersome than not, due to the fact that they remind the family of everything they have lost. As the story progresses, however, the gifts become a sort of glue that brings the family members back together, proving they aren't broken and life is still worth living. The loved one is not forgotten, but neither are those left living.
     As the song adds gifts, so does the family. By the end of the story, we see that's it's not really an ending, but a new and different beginning.
     This true account inspires readers to help others in some small way. We are all in this big world/life together and if we can make someone else's life a little easier, Why not?

Indeed. Why. Not.