Glazed Pumpkin Spice Scones | Copycat Starbucks Recipe!

Glazed Pumpkin Spice Scones

I think we have pretty much well documented by now that I have an intense love of all things pumpkin. I eat it all year long, but there is something about the crisp cool fair air that makes it taste even more delicious! From my pumpkin pancakes recipe to my Pumpkin Parmesan Risotto to my Pumpkin Spice Latte recipe, I can pretty eat or drink pumpkin-flavored dishes and find different ways to use pumpkin every day of the year.

One thing that many Starbucks customers look forward to each year is the return of their pumpkin scones. While I will be the first to admit that they are delicious, they are ridiculously overpriced for what you are getting. For the price of just a single scone, you can make a whole batch of 8 of them, and with ingredients that you probably already have in your house (especially if, like me, you always have a few cans of pumpkin in your cabinets)!

I don’t make these pumpkin spice scones that often….usually for holidays or a special Sunday breakfast. The reason I don’t make them more often? Because I would be too tempted to eat the entire batch myself and that doesn’t bode well for my diet! They are the perfect combination of a crumbly (buy not heavy) base coated with 2 delicious glazes.

The easiest way to mix up the scones is in a food processor but if you don’t have one, you can just cut the butter in to the dry ingredients with a pastry blender or just even 2 knives. I grew up using the “2 knives method” and, while it will take you longer to get the cornmeal texture needed to make these scones, it can be done!

Oh – one last thing – if you want to make these pumpkin spice scones for a party or to take to church, just cut them in to bite-sized pieces before baking and reduce the baking time by about 5 minutes. Just keep an eye on them so that they don’t get overcooked!

And seriously – once you make this copycat version of the Starbucks pumpkin spice scones, you will wonder why you have spent so much money buying them in the past!

Glazed Pumpkin Spice Scones | Copycat Starbucks Recipe!

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Glazed Pumpkin Spice Scones | Copycat Starbucks Recipe!

Ingredients

    For the Scones:
  • 2 1/2 cup Flour
  • 6 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/2 cup cold Butter, cut into cubes
  • 1/2 cup Pumpkin Puree
  • 3 tbsp Heavy Cream
  • 1 Egg
  • 1 tsp Vanilla
  • For the Sweet Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • For the Spiced Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Cloves
  • Pinch of Ginger

Instructions

  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse to combine.
  4. Add cold butter and pulse until blended and it has texture like cornmeal.
  5. In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
  6. Combine wet and dry ingredients and stir until a soft dough forms. Do not overmix!
  7. Turn dough out on to a lightly floured surface, knead the dough 4-5 times until it comes together.
  8. Roll the dough into roughly and 8x10" rectangle, about 1" thick.
  9. Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
  10. Cut each each of these diagonally, making 8 triangles.
  11. Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
  12. Allow to cool on wire rack.
  13. Slowly whisk milk into powdered sugar until desired thickness is reached for sweet glaze.
  14. Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
  15. When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.
http://momsneedtoknow.com/glazed-pumpkin-spice-scones-copycat-starbucks-recipe/

Baked Potato Skins Recipe

Easy Baked Potato Skins

If there is one snack or appetizer that I always like to order at a restaurant or see on a table at a football party, it’s potato skins. There is just something about the combination of potato, bacon and cheese that just tastes so good! Add a dollop of sour cream and I am in heaven! Put them out on a buffet next to some baked mozzarella sticks and bacon-wrapped smokies and you have the ULTIMATE football spread (although it won’t be the best for your thighs!)

I have tried to make them at home so many times and they just never turned out right. The skin of the potato was never crispy enough and they just were never as good as the ones at the restaurants. Of course, I later figured out that it was because most restaurants, if they don’t buy them pre-made, will deep fry to potato skin before filling it with bacon and cheese.

I am not a fan of deep-fat frying for 2 reasons:

  1. The added fat and calories that it adds to the food
  2. The lingering smell of the grease in my house for days after we use the deep fat fryer.

Of course, we get around the “smell issue” in the warmer months by doing any frying (my husband would deep fry a chocolate bar if he could) out on the back patio…but that isn’t going to help you for the 2nd half of football season when it is 10 degrees outside….and then you still have the issue of all those extra calories!

So how do you get the crispy skin without frying them? The answer is simple: aluminum foil and olive oil…and butter! instead of baking the potatoes plain in the oven on the rack, rub them with some olive oil and salt and then bake them on a foil-lined sheet.  This will start the crisping process.  Then, before you fill them, you want to brush them with butter and stick them back in the oven for a little bit. Doing that will crisp up the skin and give you almost the exact same results as the potato skins restaurants!

My favorite potato skins are the ones from TGI Fridays and considering that they sell them at the supermarket, I must not be alone in the preference! The problem with buying them frozen? Aside from all the extra preservatives and chemicals in them, you end up paying WAY too much for them. Even if you can get them on sale, it ends up being about $2.50 for the equivalent of 2 or 3 potatoes and about 1/4 cup of cheese and a few tablespoons of bacon!

I really do think that this baked potato skins recipe is just as good and WAY cheaper!

Baked Potato Skins Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Baked Potato Skins Recipe

Ingredients

  • 4 Russet Potatoes
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste
  • 1 tbsp melted Butter
  • 3/4 cup Shredded Cheddar Cheese
  • 1/2 cup Chopped Crispy Fried Bacon (you can also use bacon bits, but they won't be as good)

Instructions

  1. Preheat oven to 425.
  2. Line a baking sheet with aluminum foil.
  3. Wash, scrub and dry potatoes.
  4. Pierce each potato multiple times with a fork.
  5. Rub with olive oil and season with salt and pepper.
  6. Bake for 1 hour.
  7. Allow to cool.
  8. Preheat oven to 375.
  9. Cut each potato lengthwise into thirds (if your potatoes aren't that large or you don't mind having a "deep well" in your potato skins, you can skip this step)
  10. Use a spoon to scoop out white potato of each remaining slice, leaving about 1/4" thickness of potato in each.
  11. Brush potato skins with melted butter and bake for 25 minutes until crisp.
  12. Sprinkle with cheese and bacon and return to oven until the cheese is melted.
  13. Serve with sour cream and sliced green onions.
http://momsneedtoknow.com/baked-potato-skins-recipe/

Wedge Salad With Homemade Blue Cheese Dressing

homemade blue cheese dressing

There are a few things that, once you make them from scratch, you can’t go back to buying them pre-made. Soup is one of them and blue cheese dressing is another (actually – most salad dressings!). Whenever we go out to dinner, if a wedge salad is on the menu, that is the one I am going to order. It’s one of those salads that is just so simple as to be perfect. It is just the perfect blend of creaminess, saltiness and crispness.

Making it is so simple and this homemade blue cheese dressing will keep in the refrigerator for a few days. If this is one of your favorite dressings, whip up double or triple a batch (this recipe makes enough for 4 salads) every week and never buy it again!

To make it, you will need:

homemade blue cheese dressing ingredients

For the salad:

  • 1 head Iceberg Lettuce
  • 1 pint Cherry Tomatoes
  • 1/4 lb Crispy Bacon, crumbled
  • Croutons
  • Crumbled Blue Cheese

For the Dressing:

  • 1/2 cup Mayonnaise
  • 1/4 cup Buttermilk
  • 1/4 Sour Cream
  • dash Worcestershire Sauce
  • 1/4 cup crumbled Blue Cheese
  • Salt & Pepper to taste

This homemade blue cheese dressing recipe will make enough to cover 1 head of iceberg lettuce (4 servings) but, as I said, can easily keep for a few days so make a double or triple batch if you like blue cheese dressing!

Scroll down for complete directions!

Wedge Salad With Homemade Blue Cheese Dressing

Rating: 51

Prep Time: 10 minutes

Total Time: 10 minutes

Wedge Salad With Homemade Blue Cheese Dressing

Ingredients

    For the salad:
  • 1 head Iceberg Lettuce
  • 1 pint Cherry Tomatoes
  • 1/4 lb Crispy Bacon, crumbled
  • Croutons
  • Crumbled Blue Cheese
  • For the Dressing:
  • 1/2 cup Mayonnaise
  • 1/4 cup Buttermilk
  • 1/4 Sour Cream
  • dash Worcestershire Sauce
  • 1/4 cup crumbled Blue Cheese
  • Salt & Pepper to taste

Instructions

  1. Combine mayonnaise, buttermilk, sour cream and worcestershire in a bowl, mixing well.
  2. Fold in blue cheese.
  3. Add Salt and Pepper to taste.
  4. Wash and core lettuce; cut into quarters.
  5. Pour dressing over each wedge.
  6. Sprinkle bacon and crumbled blue cheese over wedge.
  7. Dice some tomatoes to top each wedge and slice several to garnish plates.
http://momsneedtoknow.com/wedge-salad-homemade-blue-cheese-dressing/

S’Mores Marshmallow Pops

smores-marshmallow-pops

Ok – after the Chocolate Cupcakes with Marshmallow Filling from yesterday, I seriously seem to have issues with chocolate and marshmallows. My children just adore S’Mores, but it is getting a little chilly outside now and these are just so easy to make without buying one of those fancy S’Mores makers (and having one more thing to store in the kitchen). With adequate supervision, this can make for some fun rainy day activities with the kids!

To make these, you will need:

  • 6 Regular Marshmallows
  • 1/2 cup Milk Chocolate Morsels
  • 6 Graham Crackers, crushed (or 1/2 cup graham cracker crumbs)
  • 6 Pop or Cookie Sticks

Directions:
1. Heat Chocolate Morsels by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2-3 minutes.

2. Stick a pop stick in to one end of the marshmallow and use it as a handle as you brown the top of a marshmallow over flame. Be careful to not overcook or you will create a shell that will fall off too easily.

IMG_0807

3. Carefully remove the stick and dip un-browned side of marshmallow in melted chocolate, letting the chocolate come up about 1/3 the height of the marshmallow.

IMG_0812

4. Insert stick back in to marshmallow on the chocolate dipped side.
5. Sprinkle chocolate side of marshmallow with crushed graham crackers and lay on wax paper.
6. Immediately place in refrigerator for 10 minutes to set the chocolate.
Enjoy!

IMG_0817

The Best Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies Recipe

I think I have pretty well established that I love pumpkin and will always be looking for new ways to use pumpkin!  I love everything about pumpkin and luckily, so do my children (My husband?  Not so much).  From my pumpkin parmesan risotto to pumpkin cheesecake bars, I pretty much try to sneak pumpkin in to anything I can in the Fall and Winter!

So it just makes sense that we should take a favorite recipe in almost any home (chocolate chip cookie) and figure out how to get some pumpkin in to them…right? It actually turns out that it isn’t as difficult as I thought it would be and these pumpkin chocolate chip cookies are just delicious.

One important thing about this recipe – you NEED to chill the dough as well as use parchment paper when you are baking them.  I have talked about the importance of using parchment paper before and still I end up getting emails from people who decided to skip that step and then couldn’t figure out why their cookies went completely flat.  Let me assure you – if you skip the parchment paper for these cookies, you will not get good results!

These cookies should quickly become a favorite in your house, so consider making a double or triple batch and freezing the dough.  To do this, just make your cookie dough, make the balls and flatten them on a parchment paper-lined cookie sheet.  Place the cookie sheet in the freezer until the dough is frozen solid.  Once they are frozen, just put the dough in to a freezer bag (don’t forget to label it).  When you are ready to bake them, just pull out as many cookies as you want to make, place them on your (once again, parchment-lined cookie sheet) and let them thaw for a few minutes before baking as usual!

Oh – and one last thing…..don’t even consider making these unless you have some milk in the house!  These cookies are perfect for dunking (maybe even better than “normal” chocolate chip cookies)!

The Best Pumpkin Chocolate Chip Cookies

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

The Best Pumpkin Chocolate Chip Cookies

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1 Egg
  • 1/4 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • 1/2 cup Pumpkin Puree
  • 1 1/2 cup Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 1/2 tsp Pumpkin Spice
  • 1/2 cup Chocolate Chips

Instructions

  1. Beat together the butter, egg, brown sugar, sugar and vanilla.
  2. Add pumpkin and beat until mixed.
  3. Combine the flour, salt, baking powder, baking soda and pumpkin spice.
  4. Combine wet and dry ingredients and mix together.
  5. Add chocolate chips and stir until well distributed.
  6. Chill the dough at least 1 hour.
  7. Preheat oven to 350.
  8. Line baking sheet with parchment paper.
  9. Form dough into 1 1/2" balls and flatten to about 3/4" thick.
  10. Bake for 8-10 minutes.
  11. Press additional chocolate chips into the top of the cookies, if desired.
  12. Allow the cookies to cool for at 10 minutes on the sheet before transferring to a cooling rack.
http://momsneedtoknow.com/best-pumpkin-chocolate-chip-cookies/

Make 20 Crockpot Freezer Meals From Costco In 2 Hours For Just $150

Slow-Cooker-Freezer-Pack-Costco-Plan-20-Meals-for-150-in-Less-Than-2-Hours-5DollarDinners.com_

As you know, I am a big fan of making freezer to crockpot meals.  Well – if you are a Costco shopper, then you need to check out what my friend Erin Chase from 5DollarDinners.com has done.  She has come up with 20 gluten-free freezer to crockpot meals from Costco for just $150.  That’s just $7.50 per meal!

The best part?  You can prepare all 20 of these meals and have them in the freezer in about 2 hours!

These would be perfect for back to school.  Just get these prepared and in the freezer and you will always have a meal in the freezer that you can just grab and dump in the crockpot for those hectic days.

The prices in her plan are based on Costco pricing and you may already have many of them in your pantry or be able to get some of them cheaper on sale at your local store!

Not worried about gluten-free?  She also has created several meal plans based on Costco and Sam’s Club pricing!

The meals in her plan (makes 2 of each) are:

  • Slow Cooker Chicken with Apples & Rosemary
  • Slow Cooker Pork Chops with Apples & Sweet Potatoes
  • Slow Cooker Sweet Potato Chicken Curry
  • Slow Cooker Italian Chicken
  • Slow Cooker BBQ Chicken & Potatoes
  • Slow Cooker Sausage, Peppers, Onions
  • Slow Cooker Italian Stew Roast
  • Slow Cooker Beef Stew
  • Slow Cooker Chicken Tortilla Soup
  • Slow Cooker Chicken & Sausage Stew

Get it here —->>>>> 20 Gluten Free Slow Cooker Freezer Meals from Costco in 2 Hours

How To Clean Fruits and Vegetables

how to clean fruits and veggies

There was a time when fresh fruits and veggies were of little concern other than the odd piece of dirt you might have to push aside. Gone are the days of not having to worry if you had to clean fruits and veggies. Food-borne outbreaks that are related to fruits and vegetables are becoming quite common in the world of late and we would be fools not to pay attention. Cleaning fruits and vegetables isn’t just for the items on the dirty dozen list. Even when you buy the clean fifteen, you should be careful to wash everything before serving it to your family. Better safe than sorry!

With that said, here are some tips on how to clean fruits and vegetables and keep those dangerous illnesses at bay:

The first step is to wash your own hands. If you wash your produce without washing your own hands, you are kind of defeating the purpose. Clean hands are a must in the kitchen anyway. Use hot, soapy water both before you prepare produce and after.

Next you want to wash all the utensils, knives and cutting boards you are planning to use. Anything that you use to prepare your fruits and vegetables should be washed in hot water with soap.

It is important to repeat this process after each step so that you don’t transfer bacteria that was on the outside of the veggie or fruit to the inside when you chop. When in doubt, you should wash again. You can’t do too much of this.

When you are ready to clean your fruits and veggies, you need to use clean water and nothing else. Do not use detergents or soaps. If you have items that are thin surfaced like apples, you can wash them with a veggie brush. Items that are full of ridges and unusual nooks can be soaked in cold water most of the time. If items are too fragile for this, you can spray them with water in a bowl or pot. Once finished, you should pat the item dry with a paper towel.

Make sure the clean fruits and veggies are then placed directly onto a clean surface or into a clean pot. Cross contamination happens all the time with fruits and veggies being placed back onto dirty counters.

If you are buying your produce from the grocery store, washing it is imperative as well. Any raw veggies or fruit should be washed and rinsed thoroughly, no matter where it is bought.

Finally, be sure to use distilled water where possible. This is because the water has been cleared of contaminants and will be the most effective at leaving nothing behind. The whole idea is to get rid of contaminants, so why use water that has contaminants, right?

Do you clean fruits and veggies all the time? Or are you guilty of being lax sometimes?

Breakfast Egg Sandwich with Ham and Cheese | Freezer Cooking!

Egg Sandwich with Ham and Cheese - Freezer Cooking

My husband loves to have an egg sandwich for breakfast, but he is a retail manager and they don’t always have the best hours.  There are many mornings that he has to be at work at 5:00am and the last thing that he wants to do at 4:15am is pull out a frying pan. We used to just buy some of the pre-packaged ones in the frozen section of the grocery store, but I have been trying to make more and more of those convenience items from scratch.

I started making these over a year ago and have been meaning to post this recipe since then.  Two of my Facebook friends who knew that I made these tagged me in a post that they were making them this weekend and I figured it was time to finally post my “famous” Freezer Egg Sandwich Recipe!

The beauty of this recipe is that you cook the eggs all at once by baking them in the oven in a whoopie pie pan (also available at Michael’s & AC Moore!).  You could cook the eggs in a standard muffin tin, but they will be a “taller and smaller egg center”. If you use the whoopie pie pan, your cooked eggs will be almost exactly the same diameter as most English muffins (even if you don’t buy them and use my english muffin recipe).  Just FYI…one of my friends made these this past weekend and used her donut pan (like the one in my Baked Chocolate Glazed Donuts recipe) and they were the same size!

I mostly make these with American Cheese because that is how my husband likes them best.  I have made them in the past using shredded Cheddar cheese and sometimes I make them with Pepper Jack Cheese and they have turned out fine but my husband likes American Cheese because it is more “melty” and since I am making them mostly for him, I just go with what he likes.  Experiment with a few different cheeses for your egg sandwich and see what your family prefers!

To make them you will need:

Ingredients:

  • 12 large eggs
  • 12 English muffins, split
  • 12 slices Canadian Bacon, Bacon, Sausage or breakfast meat of your choice
  • 12 slices American Cheese, Pepper Jack cheese or cheese of your choice
  • Salt, pepper, cooking spray

Directions:

  1. Preheat oven to 350F
  2. If using a breakfast meat that needs to be cooked first (bacon, sausage, etc), do that now and allow to drain and cool.
  3. Place split English muffins on a cookie sheet (make sure that you keep them with their “mate”) and place in the oven to lightly toast them, about 5 minutes.  You just want them slightly dry, not toasted!

    egg sandwich process 2

  4. Spray your whoopie pie pan with non-stick cooking spray. Crack an egg in to each cavity of your whoopie pie pan (or muffin tin).  Use a fork or sharp knife to slightly “break” the yolk, allowing the yolk to ooze out in to the egg white.  This will keep your cooked yolk from exploding or “puffing up” as it cooks and give you a nice flat cooked egg. Lightly salt & pepper the eggs (if desired)

    egg sandwich process

  5. Put the eggs in the oven and cook until they are done, about 15 minutes. DO NOT overcook your eggs.
  6. Remove eggs from oven and immediately run a knife around each to make sure they don’t stick!
  7. To assemble your egg sandwich:  Top an English muffin “bottom” with a slice of ham/meat, then the egg and then the cheese.  Top with the English muffin “top”

    egg sandwich process 1

  8. Allow all your sandwiches to cool and then wrap each in a paper towel and place in a freezer bag.

To reheat your breakfast egg sandwich, you have 2 choices. In BOTH cases, make sure to reheat it with the paper towel still around the egg sandwich or your English muffin will get “tough” and your egg will get “rubbery”:

  1. If my husband thinks about it the night before, he will pull one out of the freezer and place it in the refrigerator to thaw overnight. In the morning, he just takes it out of the freezer bag and places it in the microwave on HIGH for about 45 seconds.
  2. If reheating it straight from the freezer, he will pull it out of the freezer, remove it from the bag and cook on 50% power for about 1 minute. Then he just flips it over and cooks it on 100% power for another 30 seconds.

Microwaves vary, so just do whatever works best for your microwave!

And that’s it! I usually spend about 45 minutes every few weeks and my husband has 12 “Grab & Go” breakfasts for those mornings when he has to be at work really early or just doesn’t want to have to think about breakfast!

You might want to check out these other freezer cooking ideas:

Easy Chicken and Dumplings Recipe

easy chicken and dumplings recipe

When it comes to comfort food, you can’t get more much more comfortable than my easy chicken and dumplings recipe! This is just easy to make and a great way to use up leftover chicken (I’ve actually used the leftover chicken from my crockpot chicken noodle soup recipe for this!). If you are making this with already-cooked chicken, just skip to #2 in the directions!

To make this, you will need:

  • 1 lb boneless skinless chicken breasts (or just under 1 lb cooked shredded chicken breasts)
  • 32 oz (4 cups) chicken stock
  • 32 oz (4 cups) water
  • 5 chicken bouillon cubes
  • 2 cups Bisquick
  • 2/3 cup milk
  • 2 – 3 stalks celery, chopped (about 3/4 cup chopped)
  • 2 tsp butter
  • 1/2 – 1 small package frozen peas (to taste)
  • 1/2 – 1 small package frozen corn (to taste)
  • salt & pepper to taste

Directions:

  1. If using raw chicken: place chicken breasts, water, chicken stock and bouillon cubes and bring to a boil. Reduce heat to medium and simmer until chicken is cooked. Remove chicken and allow to cool
  2. If using cooked shredded chicken: put, water, chicken stock and bouillon cubes and bring to a boil.
  3. While the water/stock is boiling, mix Bisquick and milk together until you have a soft dough.
  4. Drop spoonfuls of the dough in to the water/stock and bring back to a boil.
  5. Reduce heat, cover pot and simmer for 10 minutes.
  6. Meanwhile, heat butter in a non-stick skillet. Saute celery in the butter until it begins to soften.
  7. Remove cover from pot.  Add sauteed celery, peas, corn and chicken.
  8. Simmer for another 10 minutes until completely heated through and dumplings are cooked.
  9. Season with salt & pepper and serve!

Enjoy!

Do you have a favorite easy chicken and dumplings recipe in your recipe box?  Share it in the comments!

Easy Chicken and Dumplings Recipe

Easy Chicken and Dumplings Recipe

Ingredients

  • 1 lb boneless skinless chicken breasts (or just under 1 lb cooked shredded chicken breasts)
  • 32 oz (4 cups) chicken stock
  • 32 oz (4 cups) water
  • 5 chicken bouillon cubes
  • 2 cups Bisquick
  • 2/3 cup milk
  • 2 – 3 stalks celery, chopped (about 3/4 cup chopped)
  • 2 tsp butter
  • 1/2 – 1 small package frozen peas (to taste)
  • 1/2 – 1 small package frozen corn (to taste)
  • salt & pepper to taste

Instructions

  1. If using raw chicken: place chicken breasts, water, chicken stock and bouillon cubes and bring to a boil. Reduce heat to medium and simmer until chicken is cooked. Remove chicken and allow to cool
  2. If using cooked shredded chicken: put, water, chicken stock and bouillon cubes and bring to a boil.
  3. While the water/stock is boiling, mix Bisquick and milk together until you have a soft dough.
  4. Drop spoonfuls of the dough in to the water/stock and bring back to a boil.
  5. Reduce heat, cover pot and simmer for 10 minutes.
  6. Meanwhile, heat butter in a non-stick skillet. Saute celery in the butter until it begins to soften.
  7. Remove cover from pot. Add sauteed celery, peas, corn and chicken.
  8. Simmer for another 10 minutes until completely heated through and dumplings are cooked.
  9. Season with salt & pepper and serve!
http://momsneedtoknow.com/easy-chicken-dumplings-recipe/

Halloween Spider Oreo Pops!

spider oreo pops

Oreo Pops are so easy to make and the kids just love them! They take just a few more steps than my Halloween chocolate covered Oreos. These would make a great treat to send in to school with your children (if their school still allows chocolate to be sent) or for your Halloween party!

To make them, you will need

  • 6 Double Stuff Oreos
  • 1/2 cup Black Candy Chips – or available at Michaels/AC Moore
  • 12 Candy eyes – or available at Michaels/AC Moore
  • Several strings Red licorice strings (Rips Whips from Walgreens)
  • 6 Sticks
  • 1 tsp Crisco

DIRECTIONS

    1. Cut licorice into 36 3/4″ legs and place in freezer to harden.
    2. Twist open each of the Oreo cookies.
    3. Using the stick, make an indentation in the white filling of each cookie.

oreo inside

  1. Heat Candy Chips and Crisco by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2 minutes.
  2. Dip stick in melted candy and then insert stick in indentation of cookie. 

    oreo stick

  3. Place cookie back together and place in refrigerator to set for 5 minutes.
  4. After cookies have set, reheat candy for 30 seconds and stir.
  5. Lay Oreo in melted candy and spoon mixture over cookie to coat completely. 

    coat oreo

  6. Carefully remove from candy so the cookie doesn’t come apart, and let excess candy drip off.
  7. Lay Oreo on wax paper. Insert 6 licorice legs in each cookie. Place 2 Candy eyes on each cookie. 

    IMG_1037

  8. Immediately place in refrigerator for 10 minutes to set candy mix.

Of course, these Oreo pops can be customized for any holiday. Get creative for Christmas, Thanksgiving and Valentines Day!

Halloween Spider Oreo Pops!

Halloween Spider Oreo Pops!

Ingredients

  • 6 Double Stuff Oreos
  • 1/2 cup Black Candy Chips
  • 12 Candy eyes
  • Several strings Red licorice strings (Rips Whips from Walgreens)
  • 6 Sticks
  • 1 tsp Crisco

Instructions

  1. Cut licorice into 36 3/4" legs and place in freezer to harden.
  2. Twist open each of the Oreo cookies.
  3. Using the stick, make an indentation in the white filling of each cookie.
  4. Heat Candy Chips and Crisco by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2 minutes.
  5. Dip stick in melted candy and then insert stick in indentation of cookie.
  6. Place cookie back together and place in refrigerator to set for 5 minutes.
  7. After cookies have set, reheat candy for 30 seconds and stir.
  8. Lay Oreo in melted candy and spoon mixture over cookie to coat completely.
  9. Carefully remove from candy so the cookie doesn't come apart, and let excess candy drip off.
  10. Lay Oreo on wax paper. Insert 6 licorice legs in each cookie. Place 2 Candy eyes on each cookie.
  11. Immediately place in refrigerator for 10 minutes to set candy mix.
http://momsneedtoknow.com/halloween-spider-oreo-pops/

Homemade Apple Cider Donuts Recipe

Apple Cider Donuts Recipe

Apple Cider Donuts Recipe

One thing that I love about Fall is visiting the apple orchard or the pumpkin patch with my children. They are starting to think that they are too old for it these days, but we have always loved going on a hayride, the corn mazes and even to the pumpkin patch to pick our own pumpkins.

Every time we go, we always end our trip the same way….with a steaming cup of hot apple cider or hot chocolate and some apple cider donuts. It’s usually fairly chilly when we make this family outing, so this is the perfect way to warm up before getting in the car and heading home.

I know that for many people, an apple cider donut has more of a cake texture as opposed to the yeast donut in this recipe, but I have actually purchased them made both ways and I much prefer the lighter texture of the “yeast donut” version of an apple cider donuts recipe. With this recipe, you have all of the flavor of the traditional version, but none of the “heaviness” of the old-fashioned recipe (then again, I have never been a fan of the “cake donuts”, so I may be a little biased!

These are going to taste best if you serve them fairly quickly after you make them. You do need to let them cool for a few minutes before you put the glaze on them, but I would plan to serve them within a few minutes of glazing them. They won’t taste “bad” if you wait an hour or two to serve them, but they won’t taste as good!

Oh – and if apple cider donuts aren’t your “thing” – make sure to try my baked chocolate glazed donuts recipe or even my easy cinnamon rolls!

Homemade Apple Cider Donuts Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Homemade Apple Cider Donuts Recipe

Ingredients

  • 1 can Pillsbury Grands Biscuits
  • 1 cup Powdered Sugar
  • 3 tbsp Apple Cider
  • 1/2 tsp Nutmeg
  • 1 tsp Cinnamon
  • 1 cup Sugar
  • Vegetable Oil for frying

Instructions

  1. In a heavy pot or a deep fat fryer, heat oil over medium heat to about 350.
  2. Combine cinnamon, nutmeg and sugar in a shallow bowl and mix well.
  3. In another bowl, beat powdered sugar and apple cider with whisk until smooth.
  4. Separate dough into 8 biscuits.
  5. Using small cutter, cut hole in center of each (you can use the cut-out parts to make donut holes, if you want)
  6. Place biscuits in hot oil and fry each side until golden brown.
  7. Remove from oil, dust in cinnamon sugar mixture and place on cooling rack.
  8. Drizzle each donut with glaze.
http://momsneedtoknow.com/homemade-apple-cider-donuts-recipe/

Homemade Fruit Roll Ups Recipe

Homemade Fruit Roll Ups

Do your children love fruit roll-ups but you don’t want to give them to them because the ingredients list is way too long and impossible to pronounce? Well, what if I told you that my homemade fruit roll ups recipe has just 1 ingredient?

strawberries

Yep! That’s right. It’s made from fresh strawberries and that is it! Of course, you can add a little bit of sugar if you like or while you are weaning your children off the store-bought ones (just gradually reduce the amount of sugar that you add each time you make them until eventually you are no longer adding sugar), but if you are buying strawberries when they are in season (or growing your own strawberries like we are doing this year), you really shouldn’t need to add any sweetener!

These homemade fruit roll ups to require a bit of time to make and there really isn’t any way to speed up the process. Just get them in the oven first thing in the morning to make sure that your oven is freed up in time o start making dinner!

To make them you will need:

Ingredients:

  • 3 cups strawberries, stems removed
  • sugar to taste (optional)
  • Equipment needed: food processor or high-powered blender, plastic wrap, parchment paper, jelly roll pan

Directions:

  1. Preheat oven to 170F
  2. Line a jelly roll pan with plastic wrap, making sure that the plastic wrap goes over the sides of the pan.
  3. Puree your fruit in a food processor or blender until it has a smooth consistency. If your children are picky, you may want to run the mixture through a fine-mesh strainer to remove any seeds.

    homemade fruit roll ups process

  4. If desired, add a little sugar to taste.
  5. Pour mixture on to prepared cookie sheet, about 1/8″ thick.
  6. Bake at 170F for 6 to 8 hours. Your homemade fruit roll ups will be done when the center is firm and no longer tacky

    homemade fruit roll ups process 2

  7. Remove cookie sheet from oven and lift/slide the plastic wrap off of cookie sheet and place on your counter top or a cutting board to cool.
  8. Once cool. place a piece of parchment paper on top of the cooked fruit and flip the sheet over so that the parchment paper is on the bottom.
  9. Carefully peel back the plastic wrap and discard.
  10. Cut into strips and roll up the fruit.
  11. Any leftovers can be stored in an air-tight container in the refrigerator for up to a week.

Enjoy!

You may want to try these other copycat recipes:

Homemade Fruit Roll Ups Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 7 hours

Homemade Fruit Roll Ups Recipe

Ingredients

  • 3 cups strawberries, stems removed
  • sugar to taste (optional)
  • Equipment needed: food processor or high-powered blender, plastic wrap, parchment paper, jelly roll pan

Instructions

  1. Preheat oven to 170F
  2. Line a jelly roll pan with plastic wrap, making sure that the plastic wrap goes over the sides of the pan.
  3. Puree your fruit in a food processor or blender until it has a smooth consistency. If your children are picky, you may want to run the mixture through a fine-mesh strainer to remove any seeds.
  4. If desired, add a little sugar to taste.
  5. Pour mixture on to prepared cookie sheet, about 1/8" thick.
  6. Bake at 170F for 6 to 8 hours. Your homemade fruit roll ups will be done when the center is firm and no longer tacky
  7. Remove cookie sheet from oven and lift/slide the plastic wrap off of cookie sheet and place on your counter top or a cutting board to cool.
  8. Once cool. place a piece of parchment paper on top of the cooked fruit and flip the sheet over so that the parchment paper is on the bottom.
  9. Carefully peel back the plastic wrap and discard.
  10. Cut into strips and roll up the fruit.
  11. Any leftovers can be stored in an air-tight container in the refrigerator for up to a week.

Notes

These can also be made with blueberries or just about any berry that you like!

http://momsneedtoknow.com/homemade-fruit-roll-ups-recipe/