Rss

  • google
  • facebook
  • twitter
  • pinterest

Easy Chicken Nuggets

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this post.
Loading...Loading...

Easy to make chicken nuggets that taste so much better than those greasy fast food ones! Kids love these!

 

Easy Chicken Nuggets
Serves 4
Easy Chicken Nuggets that Kids Love!
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 4 chicken breasts, defrosted and cut into large cubes or strips
  2. 1 cup bread crumbs (I used Italian bread crumbs)
  3. 1/2 cup parmesan cheese
  4. 1 egg
  5. salt, pepper, Italian seasonings
  6. 2 tablespoons olive oil, plus a little more to spray on top
  7. 2 tablespoons butter
Instructions
  1. Preheat oven to 425°
  2. In a bowl, melt 2 tablespoons butter. Combine melted butter to 2 tablespoons of olive oil and pour into baking pan, making sure to coat the whole pan. Set aside.
  3. In a bowl, combine breadcrumbs and parmesan cheese. Set aside.
  4. Cut defrosted chicken breasts into approx 1 inch wide cubes or strips.
  5. Sprinkle salt, pepper, and Italian seasonings over the chicken cubes.
  6. Crack an egg over the chicken cubes and rub it throughout all of your chicken pieces, making sure to coat a little over each piece.
  7. Dip the chicken pieces, one at a time, into the breadcrumb/parmesan cheese mixture and place them into the pan. Avoid stacking them onto one another.
  8. If you have an oil sprayer, lightly spray the top of each chicken piece. If you do not have a sprayer, just drizzle a few drops of olive oil over each piece.
  9. Place your baking pan into the oven and bake at 425° for 25 - 30 minutes.
  10. Enjoy!
Notes
  1. I use stoneware pans that are easy to clean. If you are not using a stoneware baking pan, I recommend lining your pan with a little aluminum foil before adding the olive oil and butter (for easier cleanup).
http://heavenlypennies.com/

1,707 total views, 1 views today

10 Minute Pizza

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this post.
Loading...Loading...

A quick and easy pizza recipe. It cooks in less than 10 minutes!

 

10 Minute Pizza
Serves 4
A quick and easy pizza recipe
Write a review
Print
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Prep Time
2 min
Cook Time
8 min
Total Time
10 min
Ingredients
  1. 1 large loaf of Italian bread, cut in half horizontally
  2. 2 cups of pasta sauce (canned or homemade)
  3. 2 cups shredded cheese (I used a pizza mix, but mozzarella or other mixes can work here as well)
  4. 40-50 pepperoni slices
  5. 2 cups of diced vegetables (bell peppers, onions, olives etc.) if so desired
Instructions
  1. Preheat the oven to broil
  2. Lay out the two pieces of the bread loaf (placing them on a baking sheet now will save you time)
  3. Spread the pasta sauce evenly across both halves of bread
  4. Sprinkle the cheese evenly across both halves of bread
  5. Layer the pepperoni slices evenly across both halves of bread
  6. Spread the vegetables evenly across both halves of bread
  7. Place your pizza slices on a baking sheet and cook in the oven on broil for 8 minutes.
  8. Enjoy!
Notes
  1. For added flavor, try sprinkling a little garlic or Italian seasoning over the pizza before baking
  2. Try other toppings as you like, ground Italian sausage (cooked before placed as a topping) and tomatoes are two of my favorites.
  3. For a Hawaiian style pizza, top with Canadian Bacon and pineapple chunks
http://heavenlypennies.com/

1,821 total views, 1 views today

Slow Cooker BBQ Pork Ribs

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this post.
Loading...Loading...

Here is an easy to make meal that takes less than 10 minutes to prep for. Since it cooks in the slow cooker, all you need to do is simply prep your meat, turn your slow cooker on and go. What could be better than that?

Slow Cooker BBQ Pork Ribs
Serves 4
An easy to make slow cooker recipe that everyone will love!
Write a review
Print
Prep Time
10 min
Cook Time
6 hr
Prep Time
10 min
Cook Time
6 hr
Ingredients
  1. 4 lbs. pork ribs
Dry Seasonings as follows
  1. 1 Teaspoon Cajun Seasonings (can substitute with 1/4 tsp each: salt, paprika, cayenne pepper, black pepper)
  2. 1/2 teaspoon seasoned salt
  3. 1/4 teaspoon garlic powder
BBQ Sauce as follows
  1. 1 Cup Ketchup
  2. 1/2 Cup Honey
  3. 1/2 Cup Brown Sugar
  4. 1 Tablespoon Red Wine Vinegar
  5. 1 Teaspoon Worcestershire Sauce
  6. 1 Teaspoon Dijon Mustard
  7. 1 Teaspoon Salt
  8. 1 Teaspoon Cajun Seasonings (can substitute with 1/4 tsp each: salt, paprika, cayenne pepper, black pepper)
Instructions
  1. Mix the dry seasonings together and then, spread them all over the meaty part of your ribs.
  2. Mix all of the BBQ sauce ingredients together, making sure to eliminate any large clumps. Set aside.
  3. Place ribs in slow cooker as flat as possible. If you need to, layer them one on top of another.
  4. Liberally pour the BBQ sauce all over the ribs, making sure to cover the meat in between layers.
  5. Place the lid on your slowcooker/crockpot.
  6. Cook on HIGH 1 hour, then cook on LOW 5 hours
Notes
  1. You can always use a ready-made dry rub instead of making one.
  2. You can substitute the BBQ sauce here, with your favorite store bought kind.
  3. You can also cook on HIGH for 4-5 hours OR on LOW for 8-9 hours.
http://heavenlypennies.com/

1,883 total views, 2 views today

How Do I Make My Cookies Softer?

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this post.
Loading...Loading...
Are your cookies hard and slightly burnt on the bottom? Worse yet, they don’t seem to taste much better, even after dunking them into a glass of milk. It’s almost as if they can’t soak up any of the milk. Are you asking yourself, what did I do wrong? Don’t worry, I have the answer.Make sure to check out all of my tips and tricks to help you in the kitchen here.

I want big, soft, gourmet style cookies, but mine always turn out too hard. How do I make my cookies softer?

Use more brown sugar. That’s it. Brown sugar will make your cookie a little more crumbly after it bakes. For example, take my recipe for chocolate chip cookies here. It calls for only ½ cup of granulated white sugar, compared to, 2 cups of brown sugar. That is a full 4 to 1 ratio of brown sugar to white. The result is a softer, more granular cookie. It breaks apart easily and readily soaks up milk upon dunking it. Just be careful, it might just fall in! Now that is what I call a soft cookie!

Try experimenting with some of your existing cookie recipes. If your recipe calls for 3/4 cup of sugar, try 1/4 cup brown sugar to 1/2 cup white. If your recipe calls for 1 cup, try half white sugar and half brown sugar. You can have a lot of fun trying out different combinations. Put your own spin on your favorite recipes. Most importantly, don’t be afraid to fail. I went through at least a half dozen different recipes before I found the one that I liked best. If all else fails, throw your failed cookies in some ice cream and call it a day.

1,701 total views, 1 views today

Easy Lunch Pinwheels

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this post.
Loading...Loading...

Here is an easy, six-ingredient recipe that you’ll love! These are perfect for a quick lunch on the run, camping trips or in the summer, when it is just too hot to turn on the oven. Sandwich Wraps are easy to make and require no stove to make. Pinwheels are also kid-friendly! For a list of more Sandwich Wrap Recipes click here.

Easy Lunch Pinwheels
Serves 1
An easy, six-ingredient recipe that you'll love!
Write a review
Print
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. Flour or Wheat Tortilla (pictured: flour)
  2. Sliced lunchmeat of your choice (pictured: turkey)
  3. Sliced cheese of your choice (pictured: mild cheddar)
  4. Lettuce
  5. Tomato (sliced)
  6. Yogurt or Dressing of your choice (pictured: honey Greek yogurt)
Instructions
  1. Lay out your tortilla
  2. Add 2 tablespoons of your favorite dressing or yogurt and spread it out a little (try: light ranch, caesar, regular or greek yogurt)
  3. Add a layer of lettuce
  4. Add a layer of cheese
  5. Add a layer of lunchmeat
  6. Add a layer of thinly sliced tomato
  7. Roll your tortilla into a wrap shape
  8. Slice into 1 inch sections
  9. Enjoy!
Notes
  1. Another fun thing to try: Add a little yogurt on the side for dipping. Kids love it!
http://heavenlypennies.com/

2,201 total views, 1 views today

Sandwich Wraps

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this post.
Loading...Loading...

These are perfect for a quick lunch on the run, camping trips or in the summer, when it is just too hot to turn on the oven. Sandwich Wraps are easy to make and require no stove to make. Ingredients can vary. Here is a list of a few of my favorite Recipes (I will continue to add to this list throughout the summer) 

Easy Lunch Pinwheels

The Turkey Wrap

The Salami Wrap

1,338 total views, no views today

The BEST Chicken Tortilla Soup Recipe

1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 (1 votes, average: 5.00 out of 5)
You need to be a registered member to rate this post.
Loading...Loading...

When I was younger, I used to work at a Red Robin Restaurant. They had the most delicious Tortilla Soup I had ever tasted up to that point. Here is my own version of that tortilla soup that I used to love so much, but with a few additions that I believe make this even better than Red Robbin’s. This soup is so good, you’ll want to eat it all winter long.

Chicken Tortilla Soup
Serves 16
The Best Chicken Tortilla Soup Recipe you will ever find.
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 4 cans chicken broth
  2. 1 can diced tomatoes
  3. 1 can diced tomatoes w/jalapeños
  4. 1 can sweet kernel corn
  5. 1 can black beans
  6. 1 packet taco seasoning
  7. 10-15 corn tortillas (I use 12, add more if you want thicker)
  8. 1 cup carrots, diced
  9. 1 cup celery, diced
  10. 1 cup onion, diced (I use yellow or white onion)
  11. 4 cloves of garlic, minced
  12. 2-3 chicken breasts or thighs (boneless, skinless meat)
  13. Salt and pepper
  14. Corn oil
  15. 2 ½ cups shredded cheese (I use Mexican blend or 4 cheese blend)
  16. 1 cup milk
  17. Sour cream
  18. Tortilla chips
Instructions
  1. Defrost chicken meat & cut meat into cubes (I use kitchen shears – much easier).
  2. Add salt and pepper and half the garlic to the chicken. Then, cook the cubes in a lightly oiled pan.
  3. Pour the cans of broth, tomatoes, corn, beans and taco seasoning into a large pot. Start to bring the soup to a boil.
  4. Dice the carrots, celery, onion and mince the garlic. Then, sauté them in a bit of corn oil until they are soft (about 10 minutes).
  5. Cut up the tortillas, and throw them in with the vegetable mix after you have sautéd them (this step helps the tortillas absorb all the remaining oil and it also softens the tortillas a little bit).
  6. Add the veggies and tortillas to the broth mix. Bring to a boil. Then, reduce to medium.
  7. Boil the soup for about 20 minutes, stirring about every 5 minutes, to keep the vegetables and tortillas from burning at the bottom of pot. (WATCH OUT: When you stir and scrape the bottom of the pot, sometimes pent up pressure will cause the mix to POP up, so be careful to stir slowly and don't lean over the pot so you don’t get burnt).
  8. After about 20 minutes, bring the boiling soup down to a simmer.
  9. Add 2 cups of shredded cheese to soup (saving about ½ cup to top the finished soup with) and simmer another 10 minutes, stirring occasionally to prevent anything from burning the bottom of the pot).
  10. WARNING: After the cheese is added, the soup is prone to burn at the bottom, so stir it often.
  11. Add 1 cup milk and stir. Then, simmer another 10 minutes, stirring every few minutes to keep the bottom from burning.
  12. Turn off the Stove. Your Chicken Tortilla Soup is done!
  13. Serve in a bowl w/a dollop of sour cream, some shredded cheese and broken up tortilla chips.
  14. Enjoy!
http://heavenlypennies.com/

25,975 total views, 13 views today

Salted vs Unsalted Butter

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this post.
Loading...Loading...

Did you know, that when a recipe states “butter” as an ingredient, it really means “unsalted butter.” WHY was this not explained to me earlier!? Bakers just assume that everyone knows this. You could be sabotaging your baking and not even know it! 

So what is the deal? Should you use salted or unsalted butter? Here is an easy guide to understanding the pros and cons of each.

 

Salted Butter:

Pros: tastes yummy, excellent for buttering savory items like warm corn on the cob and it is easy to find in the grocery store.

Cons: Every company is different and there is no “standard” amount of salt per stick of butter. So you don’t know exactly how much salt is in the butter, which makes it hard to calculate the impact of the salt in a given recipe.

 

Unsalted Butter:

Pros: Most recipes are written with unsalted butter in mind and ingredients reflect this. So if your recipe requires salt and you are using salted butter, then you are already starting with too much salt.  The pro to this is that it is much easier to control the amount of salt in your recipe if you start off by using unsalted butter and just add salt from there.

Cons: There are times when salted butter simply tastes better. For instance, when I make Chicken Marsala, I notice a distinct difference in the flavor of my sauce when I use unsalted butter instead of salted butter. In this case, I prefer using salted butter.

 

What to do if you only have salted butter on hand:

A general rule of thumb is to decrease the amount of salt your recipe calls for by 1/4 teaspoon for every 1/2 cup (that’s one stick) of butter. Of course, my recommendation is to use unsalted butter whenever possible, but at least now you have a handy guide to help you be the best baker you can be. 

 

3,119 total views, 2 views today

Espresso Chocolate Chip Cookies

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this post.
Loading...Loading...

Simply the BEST Chocolate Chip Cookies you will ever experience.

If you like this recipe, you might like to check out these other tips and tricks in the kitchen to help you be the best baker in town.

Espresso Chocolate Chip Cookies
Yields 36
Simply the BEST Chocolate Chip Cookies you will ever experience
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Dry Ingredients
  1. 3 ½ c. flour
  2. 2 c. dark brown sugar
  3. ½ c. granulated sugar
  4. 1 tsp. baking soda
  5. 1 tsp. baking powder
  6. ¼ tsp. salt
  7. 2 tbsp. instant espresso powder (finely ground)
  8. 3 c. semisweet chocolate chips
Wet Ingredients
  1. 2 lg. eggs
  2. 2 tsp. vanilla extract
  3. 1 c. unsalted butter, softened
Directions
  1. Preheat oven to 325°F
  2. In a large bowl, thoroughly mix together flour, sugars and instant espresso powder.
  3. In another bowl, mix together the salt, baking soda and baking powder to activate. Then, add this mixture to the bowl of dry ingredients and mix in thoroughly.
  4. Add slightly softened butter to the dry ingredients and begin to incorporate into the dry ingredients.
  5. In another bowl, slightly whisk the eggs and vanilla extract together. Then, add the eggs/vanilla mixture to the dry ingredients, further incorporating into the mixture.
  6. Add the chocolate chips into the batter and gently mix until all of the chocolate chips are thoroughly mixed throughout the batter.
  7. Drop large (slightly bigger than a golf ball) sized dough onto baking sheets.
  8. Bake at 325°F for 18-20 minutes.
  9. approx. 36 large cookies
http://heavenlypennies.com/

1,828 total views, 3 views today