Tuesday, September 29, 2015

Lemon Chicken with Potatoes.


  • ·        3 tablespoons butter
  • ·        2 tablespoons packed brown sugar
  •         1 ½ teaspoons Italian seasoning
  • ·        1 teaspoon salt
  • ·        1 package (28 oz) boneless skinless chicken thighs
  • ·        1 lb baby red potatoes, quartered
  • ·        ½  medium yellow onion, cut into large pieces
  • ·        1 lemon, sliced
  • ·        ¼   teaspoon pepper

  • 1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken thighs.
  • 3 Cook chicken thighs in skillet 3 to 4 minutes on each side or until golden brown and crispy.
  • 4 Arrange chicken thighs, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.
  • 5 Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).

 This chicken dish is easy to prepare and comes together quickly. Simply brown the chicken thighs, toss all the ingredients in a pan, and you're good to go. 


Pumpkin Spiced Muffins

A friend of mine is on a pumpkin kick right now.  So I did a quick search and found these. They are easy and tasty..

4 ounces cream cheese, softened
3 tablespoons Land O Lakes® Butter, softened
1 tablespoon firmly packed brown sugar
1/4 teaspoon ground cinnamon

2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup mashed cooked pumpkin*
1/2 cup Land O Lakes® Butter, melted

1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup Land O Lakes® Butter, melted

Heat oven to 400°F. Place paper baking cups into 12 muffin pan cups or grease muffin pan cups; set aside.
Combine all spread ingredients in bowl; beat at medium speed until creamy. Cover; refrigerate until serving time.
Combine flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, nutmeg and salt in bowl; set aside.
Combine pumpkin, 1/2 cup melted butter and eggs in another bowl; stir until well mixed. Stir pumpkin mixture into flour mixture just until combined.
Spoon batter evenly into prepared muffin pan cups; spread batter to level. (Muffin cups will be full.) Bake 22-23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack.
Combine 1/4 cup sugar and 1/2 teaspoon cinnamon in bowl. Dip tops of warm muffins in melted butter and then sugar-cinnamon mixture. Serve warm with cream cheese spread.

*Substitute canned pumpkin.

Thursday, September 24, 2015

Spiked Apple Crisp Shooters

Got to try this recipe!
Betty Crocker Fall recipes:

Ready in only an hour, our spiked shooters use fresh apples and butternut schnapps to bring you the delicious taste of autumn (with a little added kick).


Apple Crisp

4 medium tart apples, chopped (about 4 cups)
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butterscotch schnapps
1/2 cup butter, melted
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix

Cream Layer and Topping

1 cup whipping cream
1 tablespoon butterscotch schnapps
1 tablespoon powdered sugar
Caramel topping, if desired


  • 1 Heat oven to 375ºF. Spray bottom only of 8-inch square pan with cooking spray. In large bowl, toss apples, granulated sugar, brown sugar, cinnamon and 1/2 cup schnapps. Spread in pan.
  • 2 In medium bowl, mix melted butter and cookie mix. Spread on top of apples.
  • 3 Bake 40 minutes.
  • 4 Meanwhile, in chilled medium bowl, beat whipping cream, 1 tablespoon schnapps and the powdered sugar with electric mixer on medium-high speed until stiff peaks form.
  • 5 To serve, alternately spoon warm apple crisp and cream mixture into small glasses. Top each with caramel topping. Serve immediately.

Thursday, September 17, 2015

Pumpkin Cheesecake with Gingersnap-Walnut Crust

Doesn't Fall remind you of baking. Having the house smell of maple, clove or cinnamon, is so delightful. 

Here's a goody from Eating Well.





  • 4 ounces gingersnap cookies (18-20 1 3/4-inch cookies)
  • 1 cup walnut halves, divided
  • 4 teaspoons walnut oil or canola oil
  • 12 ounces reduced-fat cream cheese (Neufchâtel)
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 2 teaspoons pumpkin pie spice
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 16-ounce container nonfat cottage cheese
  • 1 15-ounce can unseasoned pumpkin puree


  1. Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
  2. Grind cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and set aside. Clean the food processor.
  3. Beat cream cheese, granulated sugar, brown sugar and pumpkin pie spice in a large bowl with an electric mixer on medium-low speed until the spice is incorporated. Increase speed to medium-high and beat until completely smooth, scraping down the sides occasionally. Beat in eggs one at a time, scraping down the sides occasionally. Beat in vanilla.
  4. Process cottage cheese in the food processor until completely smooth, about 2 minutes, scraping down the sides once. Gradually beat the cottage cheese and pumpkin puree into the cream cheese mixture on medium speed. Scrape down the sides and beat a final time to make sure no streaks remain. Pour the batter into the crust.
  5. Pour enough boiling water into the roasting pan to come 1 inch up the side of the spring-form pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake in the center of the oven until it’s set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours.
  6. Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature. Coarsely chop the remaining 2/3 cup walnuts. Toast them in a dry skillet over medium-low heat until fragrant, 3 to 5 minutes. Remove the pan from the water bath. Remove the foil. Place the nuts decoratively around the edge of the cheesecake. (Alternatively, turn the nuts into Candied Walnuts and decorate just before serving; see Variation.) Refrigerate, uncovered, until very cold, at least 4 hours. Wrap tightly and refrigerate overnight if desired.
  7. To serve, remove the sides of the pan. Transfer the cheesecake to a cake stand, if desired.

Tips & Notes