Category Archives: what’s cookin’ wednesday

Cinnamon swirl bread

This is a recipe that I got from Pampered Chef years ago. I think it was Tucker’s first Christmas when I baked loaves of this bread to give as gifts to our family & friends (ever since we were married, I’ve done homemade gifts and love it). & I think it’s honestly been about that many years since I’ve made it. I was trying to think of something sweet to give the kid’s teachers and this popped in my head.

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Ingredients: 1/4 c. sugar, 2 tbsp. ground cinnamon, 1 egg white, 1 tbsp. water, 2 pkgs. refrigerated french bread dough, 1/2 cup chopped walnuts

Optional Glaze (I’ve never done this because I give it as a gift, but if I were to serve it in our home or make it for us to eat I’d totally add this to it!): 1/4 c. maple syrup, 1 pkg. softened cream cheese.

Directions: Preheat oven to 375. If you have the Pampered chef mini loaf pan (or another pan similar to it) spray it with nonstick cooking spray. If you don’t have a mini loaf pan, you could always make a big loaf I suppose, not sure if baking time would vary. Whisk egg white & water together (set aside) and mix cinnamon & sugar together (set aside). Unroll one package of the french bread dough and roll it out on a cutting board. 62Brush dough with half of the egg white mixture and sprinkle with half of the cinnamon sugar. Then sprinkle with half of the walnut mixture. Roll the dough up starting at the narrow end and then cut in half. Place seam side down in the pan. Cut a slit in the top of each loaf without cutting through the ends, brush with a little egg white mixture, and top with a few chopped walnuts. Repeat these same steps with the second roll of dough so that you have a total of four mini loaves. Bake in the oven for 25-30 minutes or until golden brown. For the glaze, you just beat together the syrup & cream cheese and serve!

For the kid’s teachers I found these cute little mini loaf decorative cardboard holders that I put the bread in, then I set them atop a really cute Christmas plate I found at Walmart and tied it all up inside cellophane bags with a bow and cute tag that the kids signed.

Sweet Potato Chicken Chili

I haven’t shared a new recipe in what seems like forever. Honestly, I couldn’t tell you the last time I made something new I wanted to tell ya’ll about it. Until now.

Last week, we finally got a tiny taste of fall weather here in Florida. & let me tell you, us Floridians jump on that sh**. Scarves, boots, & chili was on everyone’s FB & Instagram feeds and it honestly wasn’t even that cool.

& like everyone else, I pulled out some boots and added chili to weekly menu.

Sweetpotatochickenchili

Ingredients: 1 lb. boneless skinless chicken breast, 1 can of dark red kidney beans, 2 cans of diced tomatoes, 2 sweet potatoes peeled & diced, 1 chopped sweet onion, 1 packet chili seasoning, 1 avocado, shredded cheese to taste.

Directions: 1) Take the chopped onion & diced sweet potatoes & spread out in a baking dish. Drizzle with olive oil & sprinkle with sea salt & cinnamon. Stir & put in the oven for about 25 minutes at 400 to roast the potatoes. Stir occasionally. 2) While potatoes are roasting, cut chicken breast into chicken tender-size slices, drizzle of olive oil, and put in a pan on the stove. Cook on medium-high until cooked through. Shred & set aside. 3) Pour kidney beans, diced tomatoes, and chili seasoning into a big pot. Add shredded chicken & roasted sweet potatoes. Heat to a boil & turn to a low simmer. 4) Use shredded cheese & diced avocado as you like over your chili before devouring!

This is going to be a new go-to when it comes to chili during the “cold” (ha! It’s never really cold here) months to come! You could also definitely do this vegetarian style by bypassing the chicken. What is your go-to chili or soup dish when it’s cold out?!

*I’m participating in Blogember with A Happy Girl this month. Today’s prompt? Share a favorite recipe.

A recipe for the best meat ever.

Seriously, this meat is goooood.

BeefBrisket

I made it a few weeks ago after looking for a copycat recipe for Arby’s Roast Beef & Cheddar sandwiches. While I fell short on something for that, I stumbled upon this. It’s for the crock pot & has minimal ingredients, always a win in my book.

What you need: 2-3 lb brisket, 1/2 cup brown sugar, 1/2 cup water, 1 packet onion soup mix, pinch of garlic powder, and one chopped onion.

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What you do: Throw it all in the crock pot & let it cook on your setting of choice (low for 6-8 hours or high for 4-6). When you’ve got about 1-2 hours left, the brisket should be cooked enough to start pulling the meat apart.

How to serve: The first night we ate these on buns, which shredded cheddar cheese on top. The second night I served them with tortilla shells like a burrito. I also ate it just as the meat with cheese on top. Every single way was delicious!

Super Simple Cinnamon Roll Donuts.

One of our favorite things to do on a Saturday or Sunday morning, is make a yummy breakfast to enjoy. Sometimes it’s a full on feast—eggs, bacon, toast, & hash browns. Other times it’s a little more simple. Like cinnamon roll donuts. Mmmm. What do you need? A can of refrigerator cinnamon rolls, coconut oil,Continue Reading

A Groundhog’s Day Snack.

I know this is a day late & a dollar short, but better late than never. I figure it can be good reference to keep on file for next year. I’ve mentioned before about Mike’s birthday coinciding with Groundhog’s Day and his dream of it being a more celebrated holiday (think yard art like theContinue Reading

Pumpkin Spice Granola

Fall started less than a week ago, and I’ve made exactly three pumpkin related recipes in just over a week. Which only means my waistline is really going to take a hitting this holiday season. I was never a huge pumpkin fan growing up, still not a huge pumpkin pie fan (unless it’s the creamContinue Reading

A recipe featured.

After being voted in as a Top 25 Moms of Multiples for a second year in a row over at Circle of Moms, I received an email saying they were inviting all Top 25 winners (from the many contests they host) to be guest bloggers on their site. As a guest blogger, we can writeContinue Reading

Simple Green Smoothie

You may have seen these pictures on my Instagram feed this morning. Although it’s not Wednesday, and I’ve also done a horrible job keeping up with my What’s Cookin’ Wednesday linky, I’m sharing a recipe anyway. Green smoothies are all the rage lately it seems. Although I think I do a pretty good job ofContinue Reading

What’s Cookin’

One of Mike’s favorites: French Onion Soup. He always gets french onion soup from Panera, so when I make it, I have a lot to live up to. He told me this was good, not quite like Panera, but really good. I guess that could be two thumbs up! I combined a few different recipesContinue Reading

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