Lime Chicken Tacos by Taste of Home (Pinterest)

Yes Please!!!

Lime Chicken Tacos

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1 cup frozen corn
• 1 cup chunky salsa
• 12 flour tortillas (6 inches), warmed
• Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions

• Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
• Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa.
• Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. Yield: 12 tacos.

Stuffed Baguette by Baking Obsession (Pinterest)

This would make a great appetizer!!

Stuffed Baguette

• Baguette about 14-inch long

• 8 oz cream cheese, at room temperature
• 4 oz fresh goat cheese
• 1 large garlic clove, minced
• ½ cup finely chopped red bell pepper (about 1 medium)
• ½ cup finely chopped sun dried tomatoes in olive oil
• ¼ cup finely chopped Kalamata olives
• 2 oz finely chopped spicy salami
• About 2 tbsp minced Italian parsley
• About 1 tsp minced fresh thyme
• Freshly ground black pepper
• Salt to taste (very unlikely since there’re plenty of salty ingredients)

Preparation:

Slice off both ends of the baguette. Using a long thin knife and working from the both ends, hollow the baguette out leaving about ½-inch thick crust all around.

Using an electric mixer beat the cream cheese until smooth and lump-free. Beat in the goat cheese and garlic. Stir in the rest of the ingredients.

Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. I like to use a slender tequila shot glass for pressing the filling in. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. For the most neat looking slices, treat it as a cheesecake – each time slice it with a hot dry knife.

Apple Fritter Muffins by Chasing Some Blue Sky (Pinterest)

Tyler loves apple fritter anything!! I will have to make these for him!

Apple Fritter Muffins

For the Apples:
2 large granny smith apples, 1/4 inch dice
3 tbsp butter
1/3 cup granulated sugar

2 tsp cinnamon

2 tbsp water

1/3 cup flour

For the Muffins:

2 large eggs

1/4 cup applesauce

1/4 cup canola oil

1 cup granulated sugar

1/3 cup brown sugar

1 tsp vanilla extract

2 1/3 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

3 tsp cinnamon

1/2 tsp salt

1 cup buttermilk

For the Glaze:

2 tbsp butter melted

1 cup confectioners sugar

1 tsp vanilla

1 tbsp hot water

Directions:

1. Preheat oven to 400 degrees F. 
2. Line 14 muffin cups with muffin liners 
3. In a skillet add add apple ingredients except flour and cook over medium heat until apples are tender, about 10 minutes.  Stir in flour to coat apples (this prevents apples from sinking to bottom of muffins)
4. In a medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt
5. In a large bowl beat together applesauce, oil, and sugars till smooth. Beat in eggs, one at a time. Add vanilla and mix thoroughly  
6. Stir the flour into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined. Gently stir in apples until just combined
7. Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
8. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. 
9. To make the glaze, In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth. 
10. When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.

Grasshopper Brownie Bars by Love and Olive Oil

I used to love the Grasshopper Girls Scout cookies, these look so good!

Grasshopper Brownie Bars 

Makes 16 large brownies or 32 small brownies (halve recipe for an 8x8 pan).

INGREDIENTS:

For the brownie base:
3/4 cups flour
1/2 teaspoon salt
1 tablespoon dark unsweetened cocoa powder (like Valrhona)
5 ounces good quality dark chocolate (60 to 72%), coarsely chopped
1/2 cup (1 stick) butter, cut into 1 inch cubes
3/4 cups sugar
1/4 cup firmly packed light brown sugar
3 large eggs, at room temperature
1 teaspoons vanilla extract

For the buttercream:
3/4 cups sugar
2 tablespoons flour
3/4 cup milk
2 tablespoons heavy cream
1 1/2 sticks (3/4 cup) butter, softened but still cool, cut into small cubes
3 tablespoons creme de menthe
1 teaspoon peppermint extract

For the chocolate glaze:
6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
1 teaspoon light corn syrup
1/2 cup (1 stick) unsalted butter, softened, cut into cubes

DIRECTIONS:

To make the brownie base: Preheat the oven to 325 degrees F.

Butter the sides and bottom of a glass or light-colored metal 9-by-13-inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, the salt, and cocoa powder.

Configure a large size double boiler. Place the chocolate and the butter in the bowl of the double boiler and stir occasionally until the chocolate and butter are completely melted and combined. Turn off the heat, but keep the bowl over the water of the double boiler and add both sugars. Whisk the sugars until completely combined. Remove the bowl from the pan. The mixture should be at room temperature.

Add three eggs to the chocolate/butter mixture and whisk until just combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour/cocoa/salt mix over the chocolate. Using a spatula (do not use a whisk) fold the dry ingredients into the wet until there is just a trace amount of the flour/cocoa mix visible.

Pour the batter into the prepared pan, smooth the top with an offset spatula, and bake for approximately 12 to 15 minutes, rotating halfway through the baking time. The brownies should be just a tad underdone (not too gooey, but ideally, just 1 minute from being cooked through completely). A toothpick inserted into the brownies at an angle should contain a few loose crumbs. Remove the brownies from the oven and let cool completely while you make the creme de menthe filling.

To make the buttercream: In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until mixture comes to a boil and has thickened, 5 to 7 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter and mix until thoroughly incorporated. Increase the speed to medium-high and beat until filling is light and fluffy.

Add the creme de menthe and peppermint extract and mix until combined. If the filling is too soft, chill slightly in the refrigerator and then mix again until it is the proper consistency.

If the filling is too firm, place the bowl over a pot of simmering water and re-mix to proper consistency. Spread the filling evenly across the top of the brownie layer and place the pan in the refrigerator, for a minimum of 45 minutes, while you make the chocolate glaze.

To make the chocolate glaze: In a large non-reactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir vigorously for 1 minute to release excess heat.

Pour the mixture over the chilled creme de menthe layer and use an offset spatula to spread it into an even layer. Place the pan back in the refrigerator for 1 hour, or until the glaze hardens.

Remove the pan from the refrigerator, wait about 15 minutes for the glaze to soften slightly, and cut the bars with a warm knife. Cut into squares and serve immediately. ?Note: The bars can be stored in the refrigerated, tightly covered, for up to 4 days.

Garden in Boots-- by Pinterest

Saw this on Pinterest, thought it was a great idea for a cute garden!

Love this!

Blackberry Cheese Danish by Lauren's Latest

This would be yummy for a Sunday breakfast treat!

Blackberry Cheese Danish

Ingredients:

1 tube Pillsbury crescent rolls

8 ounces cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

3 tablespoons all purpose flour

1 cup fresh blackberries

for the icing-

1/2 cup powdered sugar

2 tablespoons heavy cream

1/8 teaspoon vanilla extract

Directions:

Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.

Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

Future Bedroom Inspiration by Revelment

This bedroom is so beautiful! Love the color choices!

Inspiration!!

Burlap Flowers by Valeriefoxphotography.com

Saw these on Pinterest, used for a wedding, but I think they would be adorable in my guest bedroom!!

So Pretty!

Pumpkin Cream Cheese Muffins with Crumb Topping by The Nonpareil Baker (Pinterest)

These look delicious! I will have to make them this Fall for sure...

Pumpkin Cream Cheese Muffins

For the muffins:

1 & 1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup + 2 tablespoons vegetable oil
1/2 teaspoon vanilla

For the filling:

4 ounces cream cheese, softened
1/2 cup powdered sugar
1 & 1/2 teaspoons vanilla

For the crumb topping:

1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon pumpkin pie spice
3 tablespoons unsalted butter, melted

Directions:

1. Make the filling by combining the cream cheese, powdered sugar, and vanilla in a medium bowl and stirring until smooth. Scrape the mixture out onto a piece of plastic wrap at least 12 inches long. Form the mixture into a 12-inch log, wrap tightly, and freeze for at least two hours.

2. Preheat the oven to 350°F. Line a muffin tin with paper liners.

3. Make the crumb topping by using a fork to combine the flour, brown sugar, pumpkin pie spice, and melted butter in a small bowl.

4. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, ginger, baking soda, and salt. In a separate bowl, thoroughly combine the sugar, canned pumpkin, eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients, and stir gently with a spatula just until completely combined.

5. Remove the cream cheese filling from the freezer and cut it into 12 one-inch pieces. Divide the muffin batter evenly among the muffin cups. Press one piece of the cream cheese filling into the center of each muffin, then sprinkle each muffin with about one tablespoon of the crumb topping. Gently press the topping into the batter to ensure that it sticks.

6. Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center muffin comes out clean. Cool muffins in the pan for about five minutes before removing them to a wire rack to cool completely. Store in the refrigerator.

Makes 12 muffins

Framed Pumpkins by The Scrap Shoppe

This frame is so adorable! I would love to make this for a Halloween decoration!

Get the step by step directions at:

http://mmscrapshoppe.blogspot.com/2011/10/framed-book-page-pumpkins.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheScrapShoppe+%28The+Scrap+Shoppe%29

Shabby Wall Hooks by Sew. Craft. Create

These are awesome, I would love to incorporate them somewhere in my house!

Check out her blog on how to make these beauties!

http://www.sewcraftcreate.com/2011/10/wall-hooks-towel-holders-thoughts.html

Itty Bitty Pumpkin Treats by Scissors and Spatulas

These are adorable and would be perfect for a Fall party!

Itty Bitty Pumpkin Treats

What you need:

1 box powdered sugar

1 small jar peanut butter

1/2 stick of butter

red & yellow food coloring

chocolate chips

What  to do:

1.Mix powdered sugar, peanut butter and softened butter in a bowl just until combined.

2. Mix red and yellow food coloring with 1/4 cup of water until you get the desired orange.

3.Add the food coloring, a little at a time, to the peanut butter mixture and mix well.

4.Roll the dough into small teaspoon size balls.

5.Use a toothpick to create criss-cross markings across the top of the balls.

6.Top each ball with a chocolate chip 

Cranberry Stuffing by Whipperberry

This looks delicious! I have been looking for a different kind of stuffing to make for my in-laws this year!!

Cranberry Stuffing

• 1 T of olive oil
• 1 lb. of sausage
• 1 large onion
• 4 stalks of celery
• 4 large carrots
• 2 apples {I prefer Granny Smith}
• 1 cup of dried cranberries
• 1 1/2 cups of brandy
• 1 lb of dried bread crumbs {I just use the generic store bought non-seasoned stuffing mix}
• 4 cups of chicken stock

About an hour before you begin your dressing add your dried cranberries to your brandy and set aside.

In a large skillet, warm the olive oil and then brown the sausage on medium high heat.  Once browned, remove from pan, leave the drippings and add your diced onions, carrots, celery and season to taste with salt and pepper.  Cook for about 5 minutes. Add apples and cook for another 5 minutes.  Add cranberries and brandy to the skillet.  Cook on high for 3-4 minutes to let the alcohol cook out.  Add the chicken stock.  Check the seasoning at this point, add salt and pepper again if needed.  Cook for another 3-4 minutes. Remove from heat.

Place the bread dressing mix into a large bowl and add the sausage and veggie mix.  Gently fold the sausage and veggies into the bread mix. At this point you need to gage whether you need to add more liquid.  It's kind of up to you if you like a wet or dry dressing.  If it needs more stock then add it.  Taste and check your seasoning, spray your cooking dish with cooking spray and then add your dressing to the dish.  Place in the oven at 350 degrees for 30 minutes.

Serves 10-12

Slow Cooker Chicken and Beans by Martha Stewart

This would be great for a cold night!

Slow Cooker Chicken and Beans

Ingredients

• 1 cup dried pinto beans, rinsed
• 1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
• 2 tablespoons chopped canned chipotle chiles in adobo sauce
• 2 tablespoons all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• Coarse salt and ground pepper
• 1 medium red onion, chopped
• 1 red bell pepper (ribs and seeds removed), chopped
• 1/4 cup reduced-fat sour cream, for serving
• 1/4 cup chopped fresh cilantro, for serving

Directions

1. In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, flour, and 1 cup water. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.
2. Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
3. Remove chicken from stew; shred into large pieces and return to stew. Serve topped with sour cream and cilantro.

Variations

Oven method: Preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or large pot, substituting 2 cans (15 ounces each) pinto beans, drained and rinsed, for dried beans, and increasing water to 2 cups. Cover pot and bring to a simmer on top of the stove. Transfer to oven, and cook until chicken is tender, 1 1/2 to 2 hours. Proceed with step 3.

Manicotti with Tomato Sauce by Martha Stewart

Another one!

Manicotti with Tomato Sauce 

Ingredients

• 1 1/2 ounces sun-dried tomatoes, (about 15 halves)
• 6 sheets no-boil manicotti
• 1 sixteen-ounce container nonfat ricotta cheese
• 2 tablespoons roughly chopped plus 1 teaspoon fresh flat-leaf parsley
• 1/4 cup roughly chopped fresh basil leaves
• 1 large egg yolk
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups Tomato Sauce
• 3 tablespoons (1/2 ounce) freshly grated Parmesan cheese
• Olive-oil cooking spray

Directions

1. Preheat oven to 450 degrees. Place tomatoes in small bowl; cover with 1 cup boiling water. Let stand until softened, about 15 minutes. Dry with paper towel, and cut into 1/4-inch dice; transfer to medium bowl.
2. Fill baking dish with very hot water; place manicotti sheets, one at a time, in water. Let stand 10 minutes until softened.
3. To tomatoes, add ricotta, 2 tablespoons parsley, basil, egg yolk, nutmeg, salt, and pepper, and mix well to combine. On a clean work surface, place one sheet of manicotti lengthwise. Spoon about 1/3 cup ricotta mixture along front edge; roll to form cylinder. Repeat filling-and-rolling process on all manicotti. Spray 9-by-13-inch baking dish with olive-oil spray; spoon about 1/4 cup tomato sauce on bottom.
4. Transfer manicotti to the dish in a single layer; cover with remaining 1 1/4 cups tomato sauce, and sprinkle with Parmesan. Cover with foil; bake 10 minutes. Remove foil; bake until top is browned and sauce is bubbling, 12 to 15 minutes. Garnish with remaining teaspoon parsley.

Baked Pasta with Chicken Sausage by Martha Stewart

Another recipe possibility for company!

Baked Pasta with Chicken Sausage 

Ingredients

• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 4 cloves garlic, minced
• 1/4 cup vodka (optional)
• 1 can (28 ounces) whole tomatoes with juice, lightly crushed with hands
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream
• 1 pound rigatoni
• 10 ounces baby spinach
• 12 ounces smoked chicken sausage, halved lengthwise and sliced 1/4 inch thick
• 6 ounces fontina cheese, 4 ounces cut into 1/2-inch cubes and 2 ounces coarsely grated
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute.
2. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper.
3. Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot.
4. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes.
5. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Chicken Meatballs in Tomato Sauce by Martha Stewart

I am searching for a yummy dinner to make for friends this weekend, here is one I picked out that might be a good choice!

Chicken Meatballs in Tomato Sauce

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 slice white sandwich bread, crumbled
• 1/4 cup milk
• 1 large egg white
• 1/4 cup grated Parmesan cheese
• 3/4 teaspoon dried oregano
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 can (28 ounces) whole tomatoes in puree

Directions

1. Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
2. Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
3. With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
4. Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.