Hummus Crusted Chicken

If your anything like me you have 3 goals everyday.
1.) Keep the kids alive
2.) Keep house standing (because clean with kids is a joke)
3.) Easiest yummiest dinner you can find

Luckily, I'm doing great with keeping the kids alive and my house is still standing but dinners, oh how I hate having to think of something quick, easy, healthy and something that will please everyone. I have been eating as clean as I can lately, I'm doing a beachbody program and it is strict but the results are amazing so my family suffers with me sometimes.

 This was a dinner that I decide to try after searching pinterest for ideas. Pinterest what would I do without you??? It took me maybe 15 minutes to throw together (lots of veggies being cut). Do I have your attention??? Want to know something else??? Everyone in my house liked it, even my husband who is my pickiest eater!

Recipe for Hummus Crusted Chicken
You will need:
3 thawed chicken breast (or how ever many your family needs, this fed 5)
Hummus (I used the pine nut hummus from Costco)
Veggies 
-3 Zucchini
-1 bunch of asparagus
-green orange and red pepper
-onion


Cut up all of your veggies and put in a large bowl, sprinkle with seasonings. ( I used Italian seasonings nothing fancy) Then place everything in a greased 9x13. Place your chicken on top of the veggies and cover in hummus, little hands might enjoy helping on this step. You don't want to see the chicken at all. Then throw everything in the oven!

Bake at 375 for about 45 minutes or until the juice from the chicken is clean. 

Biscuits on the side are perfect with this.

IF by chance your doing the beachbody 21 day fix program, this is approved! Yay!
1 red
1 blue
1 green (I did 2 and it was a ton of veggies)
1 yellow (if you do biscuits with it)

Best Carrot Cake Ever!

Came across this gem on pinterest. Look at the picture, who wouldn't want to slave away in the kitchen to make this dreamy cake? Believe me, I let the kids go a little more crazy then usual just to make this cake. It does not disappoint. Thanks Cooking the Amazing

via Cooking the Amazing

2 c   All Purpose Flour

1 1/2 c   Sugar

1/4 c   Brown Sugar, packed (dark or light)

1  1/2 t   Baking Soda

1 t   Baking Powder

1 t  Salt

4 t  Cinnamon

1/4 t  Nutmeg

1/8 t  Ground Cloves 

1/4 t  Ground Ginger

2 c  Finely Grated Peeled Carrot, packed

1 c  Coconut Flakes, sweetened

1 c  Raisins (Optional)

1 can 8 oz  Crushed Pineapple, drained

       (reserve 1 T of drained Pineapple juice)

1 1/2 c  Walnuts or Pecans, chopped small pieces

1 c  Vegetable Oil

2 t  Vanilla Extract

1 T  Finely Grated Fresh Orange Zest 

3  Eggs, extra large

Pam non stick Cooking Spray

Total Prep and cooking time approx. 1 1/4 hr.

Total Cooling and Icing time approx. 2 1/2 hrs

1. Preheat oven to 350 degrees.
2. Prepare two 9 inch cake pans by spraying with Vegetable non-stick spray (like Pam Spray) and line with a parchment paper round on the bottom then spray the top of the parchment.  Or spray a 9 X 13 baking pan with Vegetable non stick spray (like Pam Spray) or use 20 jumbo Cupcake liners in a Muffin tin without using Pam spray.
3. In a large bowl whisk well:  Flour, Sugar, Brown Sugar, Baking Soda, Baking Powder, Salt, all Spices.
4. Peel then Grate approx 5-6 medium Carrots to yield 2 cups packed.  Grate Carrots finely to no more than 1/4 inch pieces.  Or process in a food processor until finely grated but not mush.  It isimportant that you peel the Carrots before grating.  You do not want the tough skins in your cake.
5. In a medium bowl or KitchenAid bowl add Carrots, Grated Fresh Orange Peel, Drained Pineapple, Raisins (optional), Coconut Flakes, Walnuts or Pecans and mix well with a big spoon.
6. To this mixture add the Vegetable Oil, Vanilla Extract and Eggs one at a time mixing in well then add 1 T of the reserved Pineapple juice and mix well.  Scrape down bowl often.
7. Slowly add the wet ingredients to the dry ingredients and mix with a hand mixer or Kitchen Aid for  about 1 minute until well mixed.  Do not over mix.
8. Pour divided into prepared (as above) 9 inch cake pans, or 9 X 13 pan, or approximately 20 Cupcake liners filled 3/4 full or a 9 X 13 baking sheet sprayed with Pam but no parchment paper needed. 
9. Bake at 350 degrees for 25-30 mins for Cupcakes,  35-40 minutes for 9 inch layer cakes and 45-50 mins for 9 X 13 in the center of the oven.  Half way through cooking rotate the pans for even cooking.  A toothpick will come out clean when done.  All ovens vary in timing so check at lowest time first and if not done put back in oven and recheck in 2- 3 minutes.
10. Allow to cool completely in pan for 1-2 hrs. before removing to ice with Cream Cheese Icing.  Recipe below.  Place 1/4 of icing between the two layers and when placing the top cake layer on, put the flat side of the cake (the bottom when it was in the cake pan) facing up for a flat top which makes a more attractive cake and easier to ice.
    
    
    
    
    And to top it off here is the amazing Cream Cheese Frosting!
    
    2 sticks Butter, unsalted, softened
    16 oz. Cream Cheese, softened (2 bars)
    3 c Powdered Sugar
    4 t Vanilla Extract
    1/4 t Almond Extract
    1 small pinch Salt (very small pinch)
    
    Total Prep Time: 7 minutes (except time to soften butter and cream cheese.)
    

    1. Allow Butter and Cream Cheese to sit out until at room temperature and softened.
    2. In a large bowl, place the softened Butter.
    3. Cream the Butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for 2 minutes or so more until well mixed.
    4. 1 cup at a time, add the Powdered Sugar and blend well.
    5. Add Salt, Vanilla and Almond Extracts and mix well.  Taste and add more Powdered Sugar to be mnore sweet or more Cream Cheese to suit your taste.
    6. Keep Cream Cheese Icing at room temperature for the best consistency to ice Cakes.
    7. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
    8. OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.

Philly Cheesesteak Sloppy Joes

I know I haven't been around at all, with pregnancy, a new baby, preschool started and everything else, I couldn't manage my time very well. Good news, I am back and ready to roll. This blog will still be about raising dudes, but I'm adding girls, and just being a stay at home mom. I will post amazing deals I find, and anything and everything I love. I'm considering changing the name, so if you have any ideas let me know, but I will let you all know of any major changes.

I'm starting my come back with a recipe. Simple, easy and something everyone will love. I came across a recipe for Philly Cheesesteak Sloppy Joes on pinterest and couldn't resist! Sounds amazing doesn't it? I can confirm that they are just as delish as they sound. We had them for dinner last night and no one complained. Instead of rolls or buns, I made them on a slice of bread to cut back on calories and carbs.

via A Taste of Home Cooking

 A Taste of Home Cooking has amazing recipes so once I saw she made this one, it was a must for me to try. If you don't already follow her, you need to start now! I love her recipes and use her blog often for dinner ideas. The recipe and directions are from her blog.

Philly Cheesesteak Sloppy Joes
Adapted from Rachael Ray

1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside. 

While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese. 

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

How to Make a Single Serving of Cake

Recipe for "3, 2, 1 Cake:"

Ingredients:

1 box - Angel Food Cake Mix
1 box - Cake Mix (Any Flavor)
2 Tbsp - Water

Directions:

In a zip-lock bag, combine the two cake mixes together and mix well.

For each individual cake serving, take out 3 Tablespoons of the cake mix combination and mix it with 2 Tablespoons of water in a small microwave-safe container.

Microwave on high for 1 minute, and voila - enough cake just for you.

Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the eggs whites in it.

Yield: 1 serving

This recipe is called 3, 2, 1 Cake because all you need to remember is: 3 tablespoons mix,
2 tablespoons water, 1 minute in the microwave.

Via

Grape Nut Pie Recipe

This is a big deal my husband just posted his family recipe for Grape Nut Pie on his blog! This pie is so delicious and tastes just like pecan pie. Since, his recipes are my recipes I'll share it here too, but please go and tell him Thank You for sharing this recipe! It would make his day!

SOUTHERN PIE aka GRAPENUT PIE
3/4 cup Grape-Nuts Cereal1/2 cup warm water
3 eggs, well beaten
3/4 cup sugar
1 cup dark corn syrup (light is ok)
3 tablespoons melted butter
1 teaspoon vanilla
1/8 teaspoon salt
1 unbaked pie shell

Combine cereal and water; let stand until water is absorbed. Meanwhile, blend eggs with sugar; add syrup, butter, vanilla, and salt. Fold in softened cereal. Pour into pie shell. Bake at 350 for 50 min. or until filling is puffed completely across the top. Cool. Garnish with whipped topping. Sprinkle with additional cereal, if desired.

Thank you Now That's Nifty for sharing!

White Chicken Chili

Tomorrow night is our ward's Trunk or Treat and Chili Cook Off. Well, I wasn't planning on making a chili because my husband is but after getting an email saying that a small number of people signed up I decided why not? My main goal, to do better then my husband because he has been planning his for a little over a week now. I'm just throwing mine together today. A friend has a cooking blog and Im using her recipe for a White Chicken Chili, I'll add a little more and take somethings. Either way, it will be delish and better then my husbands! Friendly competition within the home is always good!

Here is her recipe:
4 cups water
1 tsp lemon pepper
2 tsp cumin (separated)
2 cubes chicken bouillon
4 chicken breasts, diced
1-2 cloves garlic (can substitute 1/2-1 tsp garlic powder)
1 onion, chopped (can substitute 2 Tbs onion flakes)
1 tsp oil
2 cans white northern beans
2 cans green chilies, chopped
1 can garbanzo beans
1 can shopeg (or white) corn
2-3 tsp lime juice

Combine the water, lemon pepper, 1 tsp cumin, bouillon and chicken and cook for 20 minutes. Saute the garlic and onion in oil (omit this step and the oil if using dehydrated garlic and onions). Combine all the ingredients (do not drain any cans before adding) and add 1 tsp cumin and lime juice and simmer for one hour (or until chili thickens). Serve with grated Monterey Jack cheese on top.

(Thanks Shelli )

Olive Garden Soup

Moms love recipes right? I came across this website a while back and love everything on here. A favorite though is the Copy Cat recipe for the Olive Garden Toscana soup. It's so yummy. Plus, its a crock pot meal; mix it and forget it.

While your there make sure you look at everything else. You will fall in complete love with everything. I have a list of recipes I want to make from the site.

(Thanks Favorite Family Recipes!)

Free Kid's Halloween Recipes from Kraft

Kraft has an entire page of FREE Kid-Friendly and Fun Halloween Recipes! There is a whole party menu from snacks and entrees to desserts. All of the recipes look super simple, so you could even have your kids get involved in the kitchen with you, I know my boys will love it!

(Thanks Freebies to Deals!)