Archive | January, 2013

Buffalo Chicken Subs

I found this recipe in the latest issue of Food Network Magazine.  They looked so good I just had to try them.  These would be great for your upcoming Super Bowl party!  The only thing I did not have was celery, they might have been just a little better with something green, like celery or even lettuce.  The original also had a recipe for homemade ranch dressing, but I just used store bought.  These were easy and tasted great.  Enjoy!


Buffalo Chicken Subs:

2 cans cooked shredded chicken breasts

2 T. dark brown sugar

2 t. paprika

1/2 t. cayenne pepper

1 T. olive oil

1 cup buffalo wing sauce, such as Frank’s


1 loaf of soft French bread

1 cup crumbled blue cheese

ranch dressing

celery or lettuce

Heat chicken and olive oil (and chopped celery if you are using that) in a Dutch oven or skillet over medium heat.  Season with some salt and pepper.  Let cook for 10 minutes.  Add brown sugar, paprika, cayenne pepper and wing sauce and let simmer for 20 minutes.  Stir occasionally.  When ready to serve, cut French loaf length wise.  Place blue cheese crumbles along the bottom half of the loaf.  Spread chicken on top.  Ranch dressing on the top sub half.  Top with lettuce if you decide to use it.  Cut into appetizer size bites, or full sub servings.  Enjoy!




Pumpkin Spice Chili

I decided to enter the chili cookoff at church this past weekend.  Since I do not like chili, I had to find a recipe that I could make that I might want to eat.  I went online and found this one on Taste of Home’s website.  It turned out great and I came in runner up in the medium heat category.  Not bad for my first try.  Enjoy!


Pumpkin Spice Chili:

2 lbs ground beef

1 medium onion

2 can hot chili beans

2 bottles chili sauce

2 cans condensed tomato soup, undiluted

1 cup canned pumpkin

2 t. pumpkin pie spice

1 t. salt

1 t. pepper

1/8 cup chili powder

1/8 cup hot sauce (like Frank’s)

In a large Dutch oven, cook beef and onions over medium heat until no longer pink.  Stir in remaining ingredients.  Add water if desired to reduce thickness.  Bring to a boil.  Reduce heat.  Cover and simmer for 2 hours.  Now I like a lot of heat, but feel free to leave out the hot sauce and not add as much chili powder.  Otherwise, enjoy!


Lemon Crinkle Cookies

I found this recipe on Pinterest a few weeks back and they were so pretty I just had to pin them.  I’m trying to make a new recipe every Saturday, and so far into the new year I’ve done pretty well.  These only use 4 ingredients, it does not get much easier than this.  Easy, pretty and oh so good.  Enjoy!






Lemon Crinkle Cookies:

1 box lemon cake mix

1 egg

1 – 8 oz container of whipped topping (Cool Whip) thawed

powdered sugar to roll cookies in

Mix cake mix, egg and whipped topping together.  The batter is very sticky and gooey.  Drop large tablespoonfuls of the dough into a bowl of powdered sugar and roll in sugar.  Place on a cookie sheet and bake for 8-10 minutes or until edges are golden brown at 350 degrees.  Cool on sheet for 1 minute and then remove to a cooling rack to cool completely.  Enjoy!

Caramel Oatmeal Cookies

I found this recipe today in the latest issue of Midwest Living magazine.  The original recipe called for pecans in the recipe, but I left those out.  It also called for sea salt sprinkles on top, but I only did that for half the batch.  Either way, they taste delicious!  Enjoy!

Caramel Oatmeal Cookies:

1 cup butter, softened

1 cup white sugar

1 cup dark brown sugar

1 t. salt

1/2 t. baking soda

1 t. baking powder

1 t. cinnamon

2 eggs

2 t. vanilla

1 1/2 cup flour

3 cups rolled oats

1 eleven ounce pkg caramel baking bits

coarse sea salt

Preheat oven to 350 degrees.  In a large mixing bowl, beat butter on medium high speed for 30 seconds.  Add sugars, salt, baking soda, baking powder and cinnamon.  Beat until combined, scraping sides of the bowl.  Beat in eggs and vanilla.  Beat in flour.  Then hand stir in oats and caramel baking bits.  Drop dough mounds 2 inches apart on parchment lined cookie sheets.  Sprinkle with sea salt.  Bake for 12-14 minutes.  Cool on cookie sheets.  Transfer to wire rack, cool.