Easy "Pea"sy Slow Cooker Split Peas Soup & Country Style Corn Muffins

As I got out of bed this morning, I mentally started jotting down projects/errands I had to do today.  While standing in front of the mirror, putting on my makeup, I realized my list was longer than I was expecting it to be.  In order to be able to scratch more than a couple of those items off my list, I knew I was going to need something super easy for dinner.

Nothing makes dinner easier than using a slow cooker.  My man (after me insisting that it's not a boring gift) got me a Ninja Slow Cooker for Christmas.  I LOVE IT! But back to the point :)...easy meal...slow cooker.  I was planning on making pea soup today and when I looked up the recipe, I saw the "slow cooker" version at the bottom. This is such an easy recipe and it is really delicious!

* I think the flavors get better after a couple days so I double the recipe below so I have enough for Mikey's lunches.*

Pea Soup

1 1/2 cups peas, rinsed

2 3/4 c. water

14 oz chicken broth

1 to 1 1/2 lb. meaty ham bone (Because I didn't have a ham bone, I just used Kentucky Legend Ham and cut it in chunks. Worked great!)

1/8 tsp. pepper

1/8 tsp. salt

1/4 tsp. marjoram

1 bay leaf

1/2 c. onion, chopped

1/2 c. carrots, chopped

1/2 c. celery, chopped

In the slow cooker, add chunked ham, peas, onion, celery, and carrots.  Sprinkle salt, pepper, and marjoram.  Top with water and chicken broth.  Toss in bay leaf.  (Don't forget to remove after cooking.) Cook on high for 4 to 5 hours or low for 6 to 7 hours. Stir occasionally. 

HOW EASY IS THAT?!?

Country Style Corn Muffins

1 large egg

1 1/3 c milk

1/4 cup vegetable oil

2 cups Martha White-Plain Enriched White Corn meal

1 tsp salt

1 T baking powder

In a large bowl, beat egg.  Add corn meal, milk, oil, salt, and baking powder.  Mix until well blended.  Should be a little runny. 

Bake at 450 degrees for 20-25 minutes or until golden brown.  

I used a cupcake pan.  Placing liners in the pan, I filled each cup 2/3 full.  

*This is definitely not my favorite corn muffin recipe.  I found that they don't come out very easy from the muffin liners.  The still taste good but if you are going for presentation, say if someone was coming over, I would not use this recipe.  They end up looking more like little corn biscuits after you remove them. :)  I will definitely post another corn muffin recipe when I find a better one. *

Honey Chicken with Steamed Veggies and Rice

I love food...I really love food. I have lots of favorites and this one definitely makes the cut. I make this often and my husband requests this often. A family favorite for sure.  

Ingredients:

1 large chicken breast

4 cups frozen stir fry vegetables

1-2 Tablespoons olive oil

2 cloves garlic (optional)

3 Tablespoons honey

2 Tablespoons soy sauce

2 Tablespoons corn starch

1/4 cup water

1 cup white rice (water to prepare rice)

black pepper

chow mein noodles (optional)

Serves:  4

First thing you will want to do is to get the rice ready. It is best for the rice to be cooking as you cook your chicken and vegetables. That way the rice will be hot and ready when needed. I like to prepare my rice in my rice cooker but if you prefer you can also make the rice on the stovetop. If you use your stovetop, simply boil 2 cups water. You may add 1/2 tsp salt to the water. Once your water is boiling, add 1 cup rice. Turn the heat to low or simmer and cover. Simmer for 20 minutes or until all water is absorbed and the rice is no longer "crunchy". :)

Now is the time you want to put your frozen veggies in a steamer. You may also choose to stir fry your veggies in a small amount of olive oil. My husband prefers his veggies fully cooked so I usually steam them. But if you like veggies when they are crisp-tender then stir frying them is the best option. 

Now you will need to heat a large skillet with olive oil on medium heat. Slice or dice (matter of preference) the large chicken breast. Add to the hot pan. If you love garlic like I do...now is the time to add some minced garlic to the hot pan also. :) Saute your chicken and garlic until the chicken is fully cooked or juices run clear.

As soon as your chicken is cooked, add your measured honey and soy sauce. Season with black pepper. Stir well. As soon as it starts to boil....

...add the cornstarch mixed thoroughly with the 1/4 cup water. I usually mix my cornstarch and water in a mug and then slowly add it to my pan as I stir. Continue stirring for a couple minutes. You will notice that the honey and soy mixture will begin to thicken. Turn your heat down to low. 

Now the frozen veggies that have been steaming should be ready. Be sure not to over-steam the vegetables. No one likes soggy "smushed" veggies. :) If you notice they are done before you are ready to use them, just  remove them from the heat. When you remove your veggies from the steamer, be sure to let any excess moisture drain off.

Then simply add to the skillet with the chicken and carefully mix everything together.

Now to serve, simply put a small scoop of rice in a bowl. Top with a large spoonful of chicken and veggies. Voila! Dinner is served! :)

My favorite way to enjoy is to top it off with some crunchy chow mein noodles. Yummy!!

Wacky Cake

This recipe came from my Mom. Growing up I have always loved when mom would make this cake for my birthday!

I hope you enjoy it!!

STEP 1: Preheat the oven to 350 degrees.

STEP 2: Get a large bowl, a measuring cup, a Tbsp, and a tsp ready.

STEP 3: Put 4 1/2 cups flour, 9 Tbsp. of cocoa, 3 c. sugar, and 3 tsp. baking soda into a mixing bowl.

STEP 4: Add 1 cup oil, 3 tbsp. vinegar, 3 c. water, and 3 tsp. salt.

STEP 5: Mix until smooth.

STEP 6: Get a 9x13 pan, butter it and then sprinkle flour all over it.

STEP 7: Pour the mixture into the pan.

STEP 8: Bake until you can stick a toothpick in it and it comes out clean! :) (About 45 minutes)

Hope you Enjoy!!! :)



Homemade Hot Cocoa Mix

Homemade Hot Cocoa Mix


 

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Winter is here and what warms the 

heart more than hot cocoa?

 

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I don't know about you, but I have tried many hot cocoa recipes, and I finally combined a couple of them to suit my taste.

This is the one the kids raved about and said it was their favorite! So, I thought I would share this simple recipe.

Mix Together in large bowl:

5 1/3 Cups notfat dry milk

1/2 cup powdered sugar

1 cup granulated sugar

3 oz. dry coffee creamer (about 3/4 cup)

1 lb. instant chocolate drink mix (about 2 1/2 cup)

1/2 tsp. salt

I use a large whisk to stir the ingredients.  

It seems to work better then a spoon.

Boil your water, so you can be ready to enjoy!  

I use 1/3 cup (give or take) of mix for each serving.  

I store the dry mix in a Tupperware container.

 I made sure I had it on hand during Christmas season, 
thus the reason for the picture with the candy cane below. 

 

 

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Any time of year is great for hot cocoa... 

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and there is just something special about sitting down 

with an nice soothing cup of it!

 

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French Toast

This morning we woke up to a beautiful winter morning...what better way to start the day than with a hot breakfast and a cup of hot cocoa?? :) 

Our choice??...french toast!! :)

I know french toast is a pretty basic recipe but there are several variations...and here is one that my sister, Sarah came up with.

8 slices of french bread, sliced about 3/4-1 inch thick

2 Tablespoons honey

1/2 cup heavy whipping cream

1/2 cup milk (I used whole milk)

3 eggs

1 tsp vanilla

2-3 Tablespoons butter

cinnamon

Toppings:

butter, syrup, berries, whip cream...

Yum, right?!

Step 1:  Warm 2 Tablespoons of honey in the microwave for 20 seconds.

Step 2:  Combine your warm honey along with the heavy whipping cream, milk, eggs, and a

generous sprinkling of cinnamon in a shallow dish. Whisk well. Heat a large skillet to medium heat and add 2 Tablespoons butter.

While the skillet is heating begin dipping your slices of bread in the egg mixture allowing them a few seconds on each side to soak up the liquid. 

Place in the hot skillet. 

Fry each side for a few minutes or until golden brown.

Remove from pan. You may need to add some additional butter for the next batch.

Top with your choice of toppings! :)

My favorite is butter, syrup, with a dollop of whip cream. YUMM-O!

Cherry Pineapple Dump Cake

Cherry pineapple dump cake. It's exactly how it sounds, and it's amazing! You literally dump everything in the pan. No mixing or measuring, just "leveling" so it's quick and easy! 

While at work last week, Ray approached me with a sample of this cake. He had made it before he came to work, so it was still warm. (Ray works with me and is well known for his extensive knowledge of every little fact that you could possibly think of. Apparently, he knows how to bake, too!) He gave me permission to share this cake with you, and I'm oh so happy he did! 

I made it while my sisters were visiting last week, and we devoured it! We had some while it was still warm, and had the leftovers after church the next day. (Yes, we ate "cake" for breakfast, and we didn't care. It was SO good!) Honestly, I think I liked it better the next day after it had been in the refrigerator overnight. So, depending on what works best for your schedule, you can know that it's good warm or cold. :) And, of course, a little whipped cream never hurts, either!

Ingredients

20 oz. crushed pineapple

20 oz. cherry pie filling

1 yellow cake mix

pecans, optional

1/2 c. butter, divided

Directions

Preheat your oven to 350 degrees.

Pour the crushed pineapple (juice and all!) in a 9x13 inch pan and spread it out evenly.

Repeat with the cherry pie filling.

Sprinkle the cake mix over the fruit and spread it out.

Divide butter into little slabs and randomly toss them on top.

 If using pecans, sprinkle those over the top.

Bake for 45-60 minutes, or until golden brown.

(Directions with Photos)

Preheat your oven to 350 degrees.

Pour the crushed pineapple (juice and all!) in a 9x13 inch pan and spread it out evenly.

Repeat with the cherry pie filling.

Sprinkle the cake mix over the fruit and spread it out.

Divide butter into little slabs and randomly toss them on top.

If using pecans, sprinkle those over the top.

(We only put pecans on half of the cake, since not everybody here likes nuts.)

Bake for 45-60 minutes, or until golden brown.

YUM!!!!

If you don't like pineapple or cherries, feel free to switch it up! Here are a few that my husband and I thought of that we would like to try sometime. Pineapple & blueberry, peach & apple, peach & blackberry, peach & blueberry, pineapple & peach. If you find a combination that you like, please share! :)

Cheesy Jalapeno Dip

Being that the Superbowl is coming soon, I thought it would be nice to share something that you could serve for the big game. We actually brought this to a friend's house a couple weeks ago, and got lots of compliments. I used our food processor, and (although it was super easy!) the ingredients blended together a little too much for me. I loved the dip, but next time I think I'm just going to dice everything by hand. :)

Ingredients

Dip:

6 slices bacon, cooked and crumbled

6 jalapenos, diced

1/4 c. red onion, diced

2 pkgs. (16 oz.) cream cheese, softened

3/4 c. mayonnaise

3/4 c. cheddar cheese, shredded

3/4 c. mozzarella cheese, shredded

Topping:

1 c. crushed Ritz crackers

1/2 c. Parmesan cheese, finely grated

1/4 c. butter, melted

Directions

Preheat oven to 350 degrees.

Combine bacon, jalapenos, and red onion.

In a separate bowl, mix cream cheese, mayonnaise, cheddar cheese, and mozzarella cheese until well mixed. 

Add to bacon mixture and stir well.

Spread evenly into an oven-safe dish.

In a small bowl, mix cracker crumbs, Parmesan cheese, and the melted butter.

Sprinkle it evenly over the top of the prepared dip.

Bake for about 30 minutes or until golden brown and bubbly.

Serve while still hot.

(Directions with Photos)

Preheat oven to 350 degrees.

Combine bacon, jalapenos, and red onion in a medium bowl.

*Like I said earlier, you could use your food processor like shown here, but I would suggest dicing the ingredients by hand. :)

In a separate bowl, mix cream cheese, mayonnaise, cheddar cheese, and mozzarella cheese until well mixed. 

Add to bacon mixture and stir well.

Spread evenly into an oven-safe dish.

(I used a circular casserole dish. You could use an 8x8 inch or 9x13 inch pan, as well, depending on how thick you want your dip to be.)

In a small bowl, mix cracker crumbs, Parmesan cheese, and the melted butter.

Sprinkle it evenly over the top of the dip.

Bake for about 30 minutes or until golden brown and bubbly.

Serve with your favorite crackers or tortilla chips while still hot.