Spider Cupcakes

Cupcakes are always a winner in my house and these are just so cute for Halloween! Plus they are pretty easy, only the legs are a little tedious. You can use any cupcake recipe, but this recipe has a tiny hint of nutrition hidden inside!

Makes 18 Cupcakes 

For the Cupcakes

1 Devils Food Cake Mix

1 Cup Pumpkin purée 

1 4oz Cup Natural Applesauce 

4 Egg Whites 

1/3 Cup Water 

Mix everything together in a bowl until combined. Don't worry it will still be a little lumpy. Distribute batter into 18 prepared (lined) cupcake holders. Bake at 350 for 18-20 minutes until cake tester comes out clean! Let cool.

For Frosting 

1/2 Cup Unsalted Butter, room temp

4 Cups Powdered Sugar 

1/2 Tsp Almond Extract 

2-3 Tbsps Cream or Half and Half 

Using a mixer, beat the butter and a cup of the powdered sugar on medium speed until combined. Slowly add two more cups (slow or powdered sugar will go everywhere) and the almond extract. Add the final cup of powdered sugar and cream. Let it mix for a good 10 minutes. Make sure it is spreadable. If not then slowly add a tiny bit more cream.

Place a quart size Ziplock bag inside a tall drinking glass and roll top down over outside of glass (makes it less messy). Use a spatula to put icing into the bag. Seal top of the bag and snip one bottom corner. Squeeze some air out carefully so icing is ready to pipe. Pipe icing onto cooled cupcakes.

To make spiders

18 Mini Hershy Kisses

18 Chocolate Chips

Black Gel Icing 

Give your spider a head and a body by inverting kisses and chips on each cupcake. Use the gel to draw on the spider's legs.

Yum! Now share the cupcakes with your kids!  

Simple Apple Pie

First, before making apple pie or my homemade applesauce buy one of these:

Now about the pie...

With an apple peeler and corer an apple pie is incredibly simple! This is my basic go to recipe but adding some apple butter to make it creamier or some pears is also delicious. 

Confession: I seldom make my own pie crusts. I just like the Pillsbury ones. Feel free to make your own!

One Pillsbury Pie Crust

7-9 Medium Apples (I use a combination of golden delicious and gala)

1/2 Cup Whole Wheat Flour  

1/3 to 1/2 Cup Brown Sugar 

2 Tsps Cinnamon 

1 Tsp Nutmeg 

2 Tbsps Butter 

Turbinado Sugar 

In a 9" pie plate, lay out the first layer of the pie crust and prick it with a fork several times. If you like a truly crispy crust, stick it in a preheated 350 oven for 10-12 minutes to give it a head start.  You do not have to. It will taste delicious without the extra crust cooking.

Use your apple slicer/corer and peel and slice your apples. Put the apples in a mixing bowl and add flour, sugar, cinnamon and nutmeg. Mix well but gently! Let sit for a couple of minutes to meld together.

Pour apple mixture into pie crust. Break up the butter and sprinkle on top of apples and top with other pie crust. Use a knife to cut a few slits into the top to allow steam to escape. Top with a sprinkle of Turbinado sugar if you like. Bake for about an hour at 350.

Serve with vanilla ice cream, unless you are my mom and then chocolate ice cream!

Chicken Marsala Pasta

My father-in-law really likes chicken Marsala and one of my favorite dishes is chicken and spaghetti; so for his birthday I decided to try and create a delicious combination of both. I am pretty sure it worked out well! It is a dish that definetly needs some green veggies on the side to balance it out. The biggest flaw of the dish is it equals lots of dishes! 

Serves 6-8 (depending on your chicken size)

For the garlic chicken:

6-8lb Oven Stuffer Chicken 

3-5 Cloves of Garlic 

Dried Thyme

1/4 Cup Olive Oil 

Take a cooling rack and place it over a baking dish so your chicken can sit on the rack and drip all of its yummy fat can drip in the dish. Remove the gizzards from the chicken and place on the cooling rack. In a small bowl crush the garlic or use a microplane (even better) and add some dried thyme, about a teaspoon, and whisk in the olive oil. Pour the olive oil mixture all over the chicken and sprinkle with salt and pepper. Roast the chicken for about two to two and half hours or until the popper pops up!

Let chicken rest before carving. While chicken rests, take the dish with the drippings and heat on the stove top to thicken. Add a tbsp of cornstarch if you need to. Skim some of the fat off the top. Carve the chicken and place in the gravy. Now add the pasta! Speaking of pasta...

For the Marsala pasta:

1lb Spaghetti or Thin Spaghetti 

3 Tbsps Butter

16oz Baby Bella Mushrooms, sliced

Dried Thyme 

1 Cup Marsala Wine

Starchy Pasta Water 

Parsley (optional) 

Bring a pot of salted water to a boil and cook the pasta according to package directions until done to taste. Reserve about 3/4 Cup of starchy pasta water for mushrooms.

While pasta cooks, melt butter in a 2qt sauce pan and add mushrooms. Let them brown for 5-10 minutes stirring occasionally. Add the Marsala wine and let it bubble and simmer for a good 5 minutes. Add the starchy pasta water and stir. Add your cooked pasta to the mushroom sauce ad mix well. Add some parsley if you like. 

Now mix the pasta mixture into the chicken gravy in pan. Top with a sprinkle of cheese if you like and enjoy!

Sweet & Savory Butternut Squash Soup

This soup takes a little bit of time but is worth it! It is warm and comforting on a chilly fall day. The cheese in the soup is optional but it truly adds a creamy, salty savoriness.

Serves 6-8

Approximately 2lbs of Butternut Squash, cut into pieces 

2 Tbsps Butter  

1 Medium Yellow or White Onion, diced 

14 Oz Can of Low Sodium Chicken Broth

1/2 Cup Skim Milk

1/2 Cup Half and Half or Cream

2 Oz Asiago Cheese, shredded 

Additional Cheese as Topping (optional)

Bring a pot of water to boil and add the squash, cooking covered until fork tender. It should take about 10 minutes depending on the size of the peices. 

While squash cooks, melt butter in a nice sized soup pot. Add the onion and cook until soft, about 5 minutes. Once squash is cooked, drain and add squash to onion and butter. Use a potato masher and smash up the squash. Add the chicken broth and bring mixture to a simmer. Simmer for about 10 minutes.

Finally add cream, milk and cheese to mixture. I recommend keeping the dairy out while soup is simmering so it is not super cold when you add it! Stir to combine and mix cheese so it melts. Once all mixed you are ready to serve! Top with a sprinkle of cheese if you like!

Meatball Stroganoff

I have tried to get my kids to eat beef stroganoff and usually fail.  They play with the beef and eat the mushrooms and a few noodles.  My husband loves beef stroganoff so I could not just toss the recipe.  I figured the one meat my kids always eat are turkey meatballs so why not substitute meatballs for beef?  I also added a little asiago cheese to the sauce.  What a difference small substitutions made!  Everyone had two helpings!

Serves 6-8

Turkey Meatballs (I always need more than a dozen with my crew, use what you need!)
1 Yellow or White Onion, diced
2 8oz Packages of Baby Bella Mushrooms
14oz Can of Low Sodium Beef Broth
1 Package of Egg Noodles
2 Tsps Dijon Mustard
8oz Lite Sour Cream
2oz Asiago Cheese, shredded

In a slow cooker or sauté pan place a little bit of olive oil, meatballs, onion and mushrooms.  Let onions and mushrooms soften, about five minutes on medium heat, and then add the beef broth.  If using a slow cooker, set to low and cook for 3-5 hours.  If cooking stovetop, sauté on medium low until meatballs are cooked through.

When nearly ready to serve, bring a pot of salted water to boil and cook egg noodles according to package instructions. Remove the meatballs from the slow cooker or pan and add the mustard, sour cream and cheese.  Stir to mix well, whisk is even better.  When sauce is mixed well, add meatballs back in and stir.  Drain noodles when cooked and add to meatball mix.  Toss to coat well and serve!

Vegetable Soup with Chicken Sausage

This recipe was born because I had tomatoes, peppers, and celery I needed to use.  I also had some chicken sausage in the freezer to use, but this recipe could easily be vegetarian too.  We like a thicker soup so I used two cans of tomato paste, but one can is plenty for a thinner soup.  My two year old is very picky and she ate 3 bowls!

Serves 6

1-2 Tbsps Olive Oil
4 Stalks of Celery, halved and sliced
1 Medium Onion, diced
4 Carrots, peeled and sliced
6 Tomatoes, sliced in half (cherry or grape tomatoes work too and if fresh tomatoes are not an option than a can of diced tomatoes could work too)
1 Pepper, seeded and diced
1lb Chicken Sausage, cut into bite sized pieces
1-2 Tsps Garlic Powder
1 Carton of Vegetable Stock or Chicken Stock
10oz Package of Frozen Squash, thawed
2 6oz Cans of Tomato Paste
1/2 lb of Ditalini Pasta

Place olive oil, celery, onion, carrots, tomatoes and pepper into multicooker set to sauté or in a large sauté pan on the stove set to medium heat.  Let the veggies soften for a couple of minutes and add the sausage and garlic powder.  Let sausage start to brown slightly.  If using the multicooker, switch to slow cooker setting now or pour contents into a slow cooker.  Add the stock and squash.  Let soup slow cook for 3-5 hours on low. 

About a half hour before serving, turn slow cooker to high and add the tomato paste.  When bubbling nicely, add the ditalini and give the soup a quick stir.  The pasta will cook in about 10 minutes in the slow cooker.  Serve soup with a sprinkle of Parmesan cheese.

Slow Roasted Tomatoes

I must confess that I am not huge tomato fan.  I love tomato sauce but I have never just eaten a tomato.  My husband can eat them off the vine in our garden, but not me. This recipe for slow roasting them is the closest I come to eating a tomato.  These roasted tomatoes are delicious.  They are a little juicy and very sweet.  You can eat them as is or with toast (garlic bread is even better)!

2 Pints of Cherry Tomatoes (or grape tomatoes)
Olive Oil
Dried Thyme
Parmesan Cheese

Slice all the tomatoes in half and place in a bowl.  Drizzle with some olive oil, a tablespoon or two, and sprinkle with salt and pepper.  Sprinkle with some dried thyme, about a teaspoon, and some Parmesan cheese, however much or little you like.  Toss to coat all the tomatoes and then place them on a greased baking sheet with the cut side up.

Roast tomatoes in a 275 degree oven for about two hours.  Enjoy right away warm or at room temperature!

Garlicky Tilapia & Swiss Chard

My neighbors have an abundance of Swiss chard growing in their garden so I decided to try it as a bed for some garlicky tilapia and it was delicious!  The Swiss chard absorbs the garlic flavor wonderfully!

Serves 4

A Healthy Bunch of Swiss Chard, cleaned and stems removed
Olive Oil
4 Tilapia Fillets
1 Pint Grape Tomatoes
4 Cloves of Garlic
1-2 Tsps Dried Thyme

Spray a large baking pan with Pam (nonstick cooking spray) and cover with Swiss chard.  Sprinkle some olive oil and salt and pepper over the chard.  Place tilapia fillets over bed of Swiss chard and sprinkle with salt and pepper.  Pour tomatoes over tilapia.

In a small separate bowl use a microplane to grate the garlic into the bowl. Add thyme and about a 1/4 cup of olive oil and whisk to mix well.  Pour garlic mixture over the tilapia.

Bake in a 400 degree preheated oven for about twenty minutes until fish is cooked through and chard is cooked down.

Balsamic Onions

I think it is often forgotten that onions are a healthy vegetable that can stand alone as a delicious side dish.  These are especially delicious when served with meat and potatoes.  I personally love them as my topping to mashed potatoes!  Not to mention, they are easy to make!

Serves 4-6 (as a side dish)

4-5 Small to Medium Yellow or White Onions, peeled and quartered
1/4 Cup Olive Oil
2 Tbsps Low Sodium Soy Sauce
2 Tbsps Sugar
1/3 Cup Balsamic Vinegar
Black Pepper

In a bowl or Ziplock bag, place the onions, olive oil, soy sauce, sugar, balsamic vinegar, and pepper to taste.  Mix around well so all the onions are coated.  If time is short, you can roast them right away, but honestly, they taste so much better if you let the onions marinate in the fridge for at least an hour.

When ready, place onions in an oven safe dish and roast the onions in 400 degree oven for 45 minutes to an hour.  You will know they are done when onions are tender and balsamic mix is reduced and a little syrupy.

Kale Chips

I will be honest: I did not photograph the kale chips.  They are just not pretty and in fact, a little scary looking.  But boy, are they salty and delicious!  Looks aside, please try them!  A delicious way to eat a vegetable is when it is crispy and salty!  Just ignore how green the chips are!

I cheat and by the bag of nice cleaned kale but you can also buy a bunch and pull the leaves off. You certainly do not want the stems!  They do not get crispy and they taste bitter!

Place the cleaned kale in a nice big bowl and top with a tablespoon or two of olive oil.  Toss to coat and then sprinkle with some nice sea salt.

Spread kale out in a single layer on a baking sheet (or two if necessary).

Roast at 400 for 15-20 minutes until yummy and crispy.

I recommend eating the day it is prepared as that is when it tastes the best!

Braised Sausage

This is an easy, delicious way to make sausage (especially when the weather makes grilling not an option).  I use my multicooker to make them so I can brown them right in the same place I can slow cook them.  If you do not have a multicooker, use a slow cooker and finish the sausage on the stove top or eat them right from the slow cooker!  I like a nice char on my sausage so I always brown them but you certainly don't have to!

Serves 6

2 Tbsps Olive Oil
1.5 lbs Sweet Italian Sausage
2 Medium Onions, sliced
1 Green Pepper, seeded and sliced
12 oz Beer (any beer works)
2-3 Cups Water

Place everything in the slow cooker, except water.  Make sure sausage is as close to flat on the bottom as possible and begin pouring in water.  Water should completely cover the sausage; sausage should be immersed.  Cook on low for 4-6 hours.

When dinner time approaches, turn multicooker to saute and let the liquid evaporate and the sausage brown.  While browning, try and keep and the onions and pepper on top of the sausage so it doesn't burn.  Serve all together in sandwich rolls or just as is!

Ravioli Soup

This has become a wonderful weeknight meal during the winter months!  We are eating it close to once a week these days.  I love that I can make it ahead of time in the slow cooker and when I get home from driving to various after school activities I simply turn on high and add the spinach and ravioli.  Even the baby liked it and she is truly a picky eater!  Did I also mention this is a one pot meal?  Slow cooker is all you need!  Easy clean up!

Serves 6-8

1 Large Onion, diced
3 or 4 stalks of celery, cut into bite sized peaces
3 or 4 carrots, peeled and sliced in bite sized pieces
14.5 oz Can of Diced Tomatoes (use juices too)
2 Cups Water
4 Cups Chicken Stock (you could use broth too)
1/4 Tsp Garlic Powder (or you can stick a clove garlic in the mix, just remember to fish it out!)
2 Packages of Mini Frozen Ravioli
6 oz Package of Fresh Spinach
Grated Locatali Romano Cheese, for serving

Place the onion, carrots, celery, tomatoes, water, stock, garlic powder and salt and pepper to taste in a large slow cooker.  Place the slow cooker on low setting for 6-8 hours until the veggies are nice and tender. 

When getting close to dinner turn the slow cooker up to the high setting and let the soup really start to simmer.  When nice and bubbly, add the frozen ravioli and spinach.  Let simmer for about 8-10 minutes until spinach wilts and ravioli is heated through.  Serve in nice big bowls with grated cheese sprinkled on top.

Sloppy Chicken Sandwiches

This is truthfully my sloppy dog recipe with chicken thighs!  It makes deliciously, sloppy pulled chicken sandwiches!  This recipe is best finished in the slow cooker on low for a couple of hours.

2 Tbsps Olive Oil
1.5-2 lbs Boneless, Skinless Chicken Thighs
1 Onion, diced
Half of a Red Pepper, seeded and sliced into bite sized pieces
2 Tbsps Tomato Paste
2 8oz Can of Tomato Sauce, no salt added
2 Tsp Worcestershire Sauce
1/4 Cup Brown Sugar
1 1/2 Tbsps Red Wine Vinegar
Hamburger Rolls

In a large skillet, heat the olive oil on medium heat and add the onions and peppers. While the veggies begin to soften add the chicken to the skillet. Let them cook for a good 5 minutes or so per side until nearly cooked through. Add the tomato paste and stir.

In a small bowl, mix together the tomato sauce, Worcestershire sauce, sugar and vinegar. Make sure the sugar is mixed in and not lumpy. Add the sauce to the skillet and stir. Lower the heat to low and let dogs simmer for about 5 minutes (or transfer to the slow cooker here).

Serve hearty portions on hamburger rolls topped with yellow mustard. They will be good and sloppy!

Creamy Spinach & Tomato Pasta

This was supposed to be Cooking Light's Grilled Chicken Florentine Pasta but I am really not good at following recipes.  So instead it morphed into this dish!  Honestly, I could do without the chicken but for the meat eaters out there it works.  I cheated and used frozen grilled chicken breasts but feel free to grill up some fresh chicken.  I simply cut out a step!

Serves 6-8

1 Tbsp Olive Oil
2 Pints of Grape Tomatoes
1/2 Tsp Dried Parsley
1 lb Pasta (I love rigatoni)
3 Tbsps Butter
3 Tbsps Flour
1 Clove of Garlic, minced
1/2 Cup Heavy Cream
1 1/2 Cups Skim Milk
1/2 Cup Finely Grated Parmesan Cheese
2 Grilled Chicken Breasts, cut into strips or bite size pieces
6oz Package Fresh Spinach

To begin, you will need three spots on your cook top: one for your pot of salted water for pasta, one sauce pan for the alfredo sauce and one saute pan for tomatoes and chicken.

In the saute pan over medium heat place the olive oil and tomatoes.  Sprinkle tomatoes with parsley and salt and pepper.  Let tomatoes cook until they burst and release yummy juices.  Add the chicken to the pan just to warm it through (don't want to overcook it).

In the sauce pan, melt the butter over medium heat.  Whisk in the flour and garlic until combined and bubbly.  Pour in the cream and milk while whisking.  Whisk for about 3 minutes to combine flour mixture with milk.  Let sauce thicken, whisking occasionally.  As it thickens, add the cheese and whisk to combine.  Lots of whisking!

While tomatoes are cooking and sauce is thickening, bring a pot of salted water to a boil and cook the rigatoni until al dente.  Drain the pasta.  Before returning the pasta to the pot, pour the spinach into the pot.  Dump the pasta over the spinach and pour the sauce all over.  Mix together to help the spinach wilt a little.  Add the tomatoes and chicken and mix well.  Serve with additional cheese if you like!

Chicken & Onions

This is an incredibly easy meal to throw in a bag and marinate early in the day and then poor into a baking dish and cook in time for dinner.  I use chicken thighs because we are a dark meat family but this could easily be done with chicken breasts or even pork tenderloin.  To complete the meal we had some roast potatoes and green beans!

Serves 6

2 Onions, peeled and quartered
1-1/2 to 2 lbs Boneless, Skinless Chicken Thighs
1 Tbsp Olive Oil
1/3 Cup Stone Ground or Dijon Mustard
1 Tsp Dried Thyme

Place all of the ingredients in a Ziploc bag and mix well so onions and chicken are coated with mustard and thyme.  Place in the fridge for at least 2 hours to marinate.

When ready to cook, pour all the contents of the bag into a baking dish and sprinkle with salt and pepper.  Place in a preheated 400 degree oven for approximately 30 minutes or until chicken is cooked through.

Chocolate Chip Bread

 

 

 

 

 

 

Starbucks came out with a chocolate cinnamon bread that my daughter Kenzie and I love.  I absolutely do not want to know how many calories are in a slice so I decided to attempt my own version!  This is certainly healthier and pretty close the Starbucks bread.  I chose to top mine with mini chocolate chips instead of cinnamon and sugar like Starbucks does.  Feel free to top yours however you like!  I know I am not getting any complaints come dessert time from my kids!

 

Makes 1 Loaf

 

2 Ripe Bananas, mashed

1 Cup Pumpkin Puree

1 Devil's Food Cake Mix

4 Egg Whites

1 Tsp Cinnamon

3/4 Cup Mini Chocolate Chips

 

Preheat the oven to 350 degrees.

 

In a large bowl, mix the banana and pumpkin.  Add the cake mix, egg whites, and cinnamon.  Mix until combined and all large lumps are gone.  It will not be perfectly smooth.  Add 1/2 cup of mini chocolate chips and stir.  Pour into a greased 9x5 loaf pan and top with the remaining 1/4 cup of mini chips.

 

Bake for 55-60 minutes until cake tester inserted into the center comes out clean.  Let cool in the pan for 15 minutes before letting cool completely on a wire rack.  



Cookie Dough Truffles

These truffles are seriously good. For all cookie dough lovers, this is a yummy treat!  My three-year-old particularly enjoys them.  In fact, she helped make them.  If you want to be fancy you can cover the entire truffle with chocolate.  Since my daughter was helping me, I let her spoon the chocolate over the truffles, just covering the tops.  Either way they are delicious!

Makes about 50 Truffles

1/2 Cup (1 stick) Unsalted Butter (room temperature)
3/4 Cup Light Brown Sugar
1 Tsp Vanilla
2 Cups Flour (White or Whole Wheat works)
14oz Can Sweetened Condensed Milk
3/4 Cup Mini Chocolate Chips
12oz Package of Dark Chocolate Candy Coating
50 Mini Cupcake liners

In a large mixing bowl, cream the butter and sugar.  Beat in vanilla, flour and milk, alternate the flour and milk until all incorporated.  Stir in chocolate chips.

Place liners on a baking sheet.  Using a 1" cookie scoop, scoop a ball of dough into each liner.  Cover with waxed paper and place in the fridge for about an hour, until firm.

In a microwave safe bowl, melt the candy coating slowly, stirring until smooth.  Using a spoon, drip candy coating over top each of the truffles.  Work fairly efficiently so the chocolate does not harden and get clumpy.  Once each truffles is topped, refrigerate again to set the chocolate.  Then sit back and enjoy one!

Spaghetti & Meatball Soup

This is now the most requested dinner in my house.  Seriously, almost every night, "Are we having meatball soup tonight?"  I won't pretend like I don't love it as much as the kids.  I look forward to it too!  Plus it is loaded with veggies and the meatballs can be turkey to make it a little healthier.  I will warn that the spaghetti will absorb the sauce so if you like the soup to be thinner, lay off the tomato paste and cook the spaghetti separately and at the last moment.  I personally love it super thick and stew like, especially leftover the next day!

Note:  I made this exact recipe with 1lb of sweet Italian sausage cut into 1" peices and it was fantastic!

Makes 8 Servings

1-2 Tbsps Olive Oil
1 Medium Onion, diced
2 or 3 Carrots, peeled and sliced into coin sized bites
2 Stalks Celery, sliced
1 lb Mini Meatballs (raw, fresh or frozen)
10oz Pureed Squash
4 Cups Chicken Stock
1 28oz Can Crushed Tomatoes
2 Garlic Cloves, minced
1 6oz Can Tomato Paste (optional)
Half a Box of Cut Spaghetti or Filini
Parmesan Cheese or Romano Locatelli for Topping

I cook this recipe in my multicooker so I can saute the veggies and slow cook the sauce in the same pot.

Place the olive oil in multicooker or saute pan over medium heat.  Add the onion, carrots and celery and cook until tender about 5-7 minutes.  Add meatballs and saute until just starting to brown. 

Place squash in a slow cooker (or add to multicooker and set cooker to slow cook) and set to low.  Add the veggie and meatball mixture to slow cooker, get all the good juices! Pour in chicken stock, crushed tomatoes and garlic and stir. Let cook on low for 4 to 6 hours.

About 30 minutes before eating raise slow cooker to high and add the paste and filini.  After 15 minutes, stir and let cook for another 10-15 minutes.  When pasta is cooked, serve with generous topping of cheese and enjoy!  Truly yummy with a slice of garlic bread!