From Cupboard to Cupboard Weekend Challenge #4

Awww!  The tastes of fall!  My FAVORITE time of year! Don't think I've mentioned that yet, have I? {insert giggle here}... I wait EVERY year for all of the recipes for the latest Chex Mixes!  When I saw some of the ones this year, I was soooo excited!  Around here, fall is the time for hunting, hiking, sight-seeing, and running around like crazy people!  So having some healthy snack-foods in hand {or purse, or backpack} is an excellent idea!  Any snack mix works great, but let me just tell you..... this stuff is T.A.S.T.Y!!!  The perfect mixture of spice and sweet!  Mmmmm Mmmmmm Good! 
Now for the Challenge this week, I have made this just basic. I didn't even add in the nuts that the recipe called for because my little family isn't all fans of pecans.  So, I thought it would be fun to change it up a bit.  I added about a 1/4 cup of the cute fall M&M's.  It added just enough color for me and of course, chocolate!  But, the challenge is for you to change it up to your liking.  The recipe is extremely simple and takes about 10-15 minutes from start to finish.  So easy!  I can think of so many different things that could be added to add color, texture, etc.  So, what are you going to add?  Add what you like, change it up, or just follow the recipe exactly... but whatever you do, make sure you post the recipe on your blog and link your blog here by going to the linky below this post.  Make sure you put my challenge button on your blog to let people know where to come!  I can't wait to see what you all come up with! 

Chex Pumpkin Pie Crunch
original recipe from TOH Cooking School 2010
adapted by From Cupboard to Cupboard
printable recipe

1/4 cup brown sugar
1 Tbsp pumpkin pie spice
1/4 cup butter
2 tsp vanilla
2 c Cinnamon Chex
2 c Wheat Chex
2 c Honey Nut Chex
8 oz pecans (I didn't use these!)

In a small bowl, mix brown sugar and pumpkin pie spice; set aside.  In a small microwave-safe dish, microwave butter on high about 30 seconds or until melted.  Stir in vanilla.  In a large microwavable bowl, mix all cereals and pecans.  Pour butter mixture over cereal mixture, stirring until evenly distributed.  Add sugar and spice mixture and stir until coated.  Microwave uncovered on high for 5 minutes or until mixture begins to brown, stirring every minute.  Spread on wax paper (Of course, I used my SILPAT!) or a cookie sheet to cool.  Store in an airtight container.

Add in Ideas:
M&M's
candy corn
nuts of some sort
dried cranberries
cinnamon chips

Happy Cooking!

Teauna

Powered by Linky Tools
Click here to enter your link and view this Linky Tools list...

FCtC Weekend Challenge #3- Dijon Porkchops & Potatoes

I took note of all the requests on the last drawing... {thank you!} and realized that many of you are interested in fast and easy crock-pot meals.  Like I said last week, I don't really use my crock pot alot, but I have to admit... IT IS SO HANDY!  I have been feeling under the weather this week and have done pretty much nothing other than bottleing salsa and chili sauce so my tomatoes don't go to waste.  I had no daycare kids today and decided I had ALL day to make another batch of salsa and one of chili sauce.  Well, that pretty much takes up all of my counter space and stove top, so the crock pot came to the rescue once again!  My 11 year old does not really care for any meat, but if it is cooked with any sort of potato, he'll at least try it!  Pork chops are one thing he will try no matter what.  So pork chops it was! And of course, had to add potatoes so he'll even consider trying it :-)  I was in a hurry so that I could get going on the canning stuff.  I just got out my food processor and cut up my potatoes, which of course, cut them thinner than I really would like them.  But they're still really good.  I like the touch of spice that the thyme and dijon mustard gives these potatoes!  And the pork chops become exceptionally moist and tender when cooked this way... So now, you need to try them for yourselves!  Just go to the right side of the page and grab the weekend challenge button.  Put it on your blog.  Post pictures of your DIJON PORKCHOPS & POTATOES. Of course, change it up like you wish or leave it just how the recipe states.  Let us all know what you like, don't like, changed, or sould change next time.  Write up a post about this Weekend Challenge and let everyone know they're welcome to come join in the fun!  Make sure you come back and link up your blog so everyone can check out what you've done!  Thanks:-)

DIJON PORKCHOPS & POTATOES
recipe adapted by From Cupboard to Cupboard
printable recipe

1 can Cream of Mushroom Soup
1/2 cup chicken broth
1/8-1/4 cup dijon mustard
1 teaspoon ground thyme
1 clove garlic, minced
1/4 teaspoon black pepper
5 potatoes (medium-sized), cut into slices (I suggest slicing them at least 1/4 inch thick)
1 onion sliced (optional)
4 boneless pork chops, cut thick

In a large bowl, stir together soup, broth, mustard, thyme, garlic and pepper.  Stir in potatoes and onions until coated.  Transfer to a 4 or 5 quart crock pot.  Place pork chops on top of potatoes and season with salt and pepper.  Cover; cook on low heat for 7-8 hours or high heat for 3-31/2 hours. Serves 4

F.C.t.C. Weekend Challenge #2

This is one of my favorite dinners ever!  I don't use my slow-cooker (crock pot) alot.  It's not that I don't like the meals, I just never think about it!  My mom used to make this often for us growing up.  Of course, there was no recipe involved, just a variety of ingredients from the cupboard and fridge.  This is truly one of those dishes that when I have no time {or energy}, it's simple and I always have the ingredients on hand.  There are so many changes and options that could be made to your liking.  If you haven't already figured it out, my family is slightly picky and choosy about what they eat.  So I keep these extremely simple.  But they are good that way!  So for this weekend's challenge, just do what you like!  Switch it up as much as you like and post it to your blog!  Let us know what you changed, didn't change, or would change next time. There are endless options! Grab my Weekend Challenge button on the right side of my blog and add it to your blog to show people where to enter the From Cupboard to Cupboard Weekend Challenge!

My Mom's Crock Pot Potato Dinner
recipe from my mom
Adapted by From Cupboard to Cupboard
printable recipe here

8 medium potatoes, scrubbed and thinly sliced
1 lb {or so} thinly slice deli ham, cubed
2 cups shredded cheese {I like monterey jack}
2 cans cream of mushroom soup
1 can water

Mix together in a medium bowl, the soup and the water.
In a 4 qt crock pot, layer ingredients: 4 potatoes, sliced, salt & pepper to season, soup mixture, ham, cheese, 4 sliced potatoes, salt & pepper to season, soup mixture, ham, cheese...
Cook on high until potatoes are cooked thru. {Every crock pot is different, but mine took 2 1/2 hours} Of course, you could cook them on low for longer.  Whatever tickles your fancy!

Here are some of the add-ins you could consider:
* sliced onions
*cooked and crumbled bacon
*browned, seasoned, & drained hamburger or turkey burger
* sliced carrots
* frozen peas
* try cream of chicken soup instead of cream of mushroom
*add your favorite herbs like basil, parley, chives, etc.
* sprinkle garlic salt {I like the California Style} instead of plain salt
* use Velveeta for a creamier texture sauce

I tell ya!  The options are endless and I can't wait to see what you guys come up with! 

Happy Cooking!
Teauna

**Don't forget to go HERE to enter the drawing for a CSN Gift Certificate!**

From Cupboard to Cupboard Weekend Challenge #1~ Ooey Gooey Baked Chicken

Grab my button ------>

Hey everyone!  I have been so excited about the FCtC Weekend Challenge since I made up my mind last week to do it!  I have looked and looked thru my recipes trying to decide which one to use!  A dear friend of mine sent me this awesome recipe and it's been on my to-do list!  So, I decided that there wasn't a better time than NOW to cook it up... OOEY GOOEY BAKED CHICKEN!  Doesn't that name just make your mouth water?  Well, just you wait until you get a nice wift of the aromas coming from the oven while it's cooking!  Can I just say AMAZING?!  This recipe is one that can really be changed up, fancied up, or just followed exactly!  I'm home alone tonight, so I actually made this, kept some and sent the rest home with my friend for her family's dinner.  Oh My Goodness!  I enjoyed every single bite of mine, served on a bed of brown rice.  Please feel free to change up the recipe to suit you and your family!  Take a picture (my pics do not serve this chicken justice!) and post the picture with changes you made, changes you might make next time, how you and your family liked it, etc.. on your blog.  Add my button to your blog to let all your readers know where to come for the recipe and many many more to come! Make sure you add your link to your blog at the bottom of this post.  I want to see all of your ideas! I can't wait to see what you all come up with!

Ooey Gooey Baked Chicken
recipe by Brooke G.
adapted by From Cupboard to Cupboard
printable recipe

1/2 cup butter, melted
1 cup flour
1 1/4 tsp salt
1/4 tsp pepper
1 tsp basil
1/2 tsp garlic salt (I used California Style)
GET CREATIVE!  ADD A FEW DASHES OF GARLIC POWDER, ONION POWDER OR YOUR FAVORITE HERBS!
2 cans evaporated milk
4 whole chicken breasts cut into strips...
I USE BONELESS/SKINLESS CHICKEN BREASTS BUT USING CHICKEN WITH SKIN MAY MAKE IT EVEN MORE MOIST...
2 cans cream of chicken soup
1 cup water


Preheat oven to 350 degrees.  Pour melted butter into 9x13 baking dish.  In a shallow dish, combine flour, salt, pepper, basil and whatever your favorite dry spice is.  In a separate shallow dish, add 1 can evaporated milk.  Coat chicken strips in evaporated milk then dredge in flour mixture.  Place in prepared baking dish.  Bake uncovered 35 minutes.  Remove from oven and turn chicken.  In a small bowl, combine soup, water and the 1 remaining can evaporated milk.  Pour over chicken.  Return to oven and bake for an additional 35 minutes.  Remove chicken from baking dish... whisk gravy in baking dish until smooth.  Serve chicken and gravy over rice or even a bed of egg noodles.  You can also add shredded cheese to the soup mixture!  YUMMY!!!!

I can't wait to hear from you!!!

Happy Cooking!
Teauna

P.S.... I'm hoping that I have all the kinks straightened out to make this run smoothly... please if you have any problems with adding your link, etc... send me an email so I can do my best to take care of it!  Thanks so much!    teawclark@gmail.com