STOCKPILING MOMS™ » Recipes

Chicken Fajita Pizza Recipe

Shelley@StockpilingMoms — Wed, 23 May 2012 00:00:24 +0000

Originally published as Chicken Fajita Pizza in Country Woman October/November 2009, p38

Chicken Fajita Pizza Recipe

Recipe type: Main

Source: Originally published as Chicken Fajita Pizza in Country Woman October/November 2009, p38

Prep time: 25 mins

Cook time: 10 mins

Total time: 35 mins

Serves: 6

Ingredients

1/4 cup lime juice
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, finely chopped
1 prebaked 12-inch pizza crust
1 jar (16 ounces) chunky salsa, drained
1 small sweet red pepper, chopped
1/4 cup chopped green pepper
1 green onion, chopped
1-1/2 cups (6 ounces) shredded Mexican cheese blend
Sour cream, optional

Instructions

In a large resealable plastic bag, combine the lime juice, 2 tablespoons oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes.
Drain and discard marinade. In a large skillet, saute chicken in remaining oil until no longer pink.
Place crust on an ungreased 14-in. pizza pan; spread with salsa to within 1/2 in. of edges. Layer with chicken, peppers, onion and cheese.
Bake at 450° for 8-10 minutes or until cheese is melted. Serve with sour cream if desired.

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Thank You Taste Of Home for the picture and recipe!

Patriotic Trifle Recipe

Shelley@StockpilingMoms — Tue, 22 May 2012 00:00:18 +0000

Originally published as Patriotic Trifle in Simple & Delicious July/August 2007, p15

Be sure to “PIN” this great recipe so you will have it when you are ready to make it. Please follow us on Pinterest and enjoy hundreds of recipes, crafts, party planning ideas, gardening, DIY and more.

Patriotic Trifle Recipe

Recipe type: Seasonal

Source: Originally published as Patriotic Trifle in Simple & Delicious July/August 2007, p15

Prep time: 30 mins

Total time: 30 mins

Serves: 16-24

Ingredients

1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Instructions

In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately.

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Thank You Taste Of Home for the picture and recipe!

Gluten-Free Anadama Bread Recipe

Shelley@StockpilingMoms — Mon, 21 May 2012 00:00:43 +0000

Gluten-Free Anadama Bread Recipe

Recipe type: Gluten-Free

Source: Originally published as Gluten-Free Anadama Bread in Country Woman April/May 2012

Ingredients

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 cup warm water (110° to 115°)
2 eggs
3 tablespoons canola oil
1 tablespoon molasses
1 teaspoon white vinegar
1-1/2 cups gluten-free all-purpose baking flour
3/4 cup cornmeal
1-1/2 teaspoons xanthan gum
1/2 teaspoon salt

Instructions

Grease an 8-in. x 4-in. loaf pan and sprinkle with gluten-free flour; set aside.
In a small bowl, dissolve yeast and sugar in warm water. In a stand mixer with a paddle attachment, combine the eggs, oil, molasses, vinegar and yeast mixture. Gradually beat in the flour, cornmeal, xanthan gum and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.)
Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 40 minutes.
Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool. Yield: 1 loaf (12 slices).

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Thank You Taste Of Home for the picture and recipe!

Butterfly Pancakes Recipe

Shelley@StockpilingMoms — Sat, 19 May 2012 22:00:34 +0000

Butterfly Pancakes Recipe

5.0 from 1 reviews

Recipe type: Breakfast

Source: Originally published as Butterfly Pancakes in Country Woman January/February 2003, p39

Serves: 5

Ingredients

1 cup all-purpose flour
1 teaspoon sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1 tablespoon butter, melted
Assorted fresh fruit

Instructions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, buttermilk and butter. Stir into the dry ingredients just until moistened.
To form each butterfly wing, pour 2 tablespoons of batter onto a lightly greased hot griddle. Pour 1 tablespoon of batter below and touching the larger one. Turn when bubbles form on top of pancakes; cook until second side is golden brown.
To assemble, place two wings on a serving plate, forming a butterfly. Top with fruit

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Thank You Taste Of Home for the picture and recipe!

Black Bean Taco Pizza Recipe

Shelley@StockpilingMoms — Sat, 19 May 2012 00:00:55 +0000

Originally published as Black Bean Taco Pizza in Healthy Cooking October/November 2009, p25

Black Bean Taco Pizza Recipe

Recipe type: Main Dish

Source: Originally published as Black Bean Taco Pizza in Healthy Cooking October/November 2009, p25

Prep time: 25 mins

Cook time: 10 mins

Total time: 35 mins

Serves: 6

Ingredients

1 tablespoon cornmeal
1 package (6-1/2 ounces) pizza crust mix
1 bottle (8 ounces) taco sauce
2 medium tomatoes, seeded and chopped
3/4 cup canned black beans
1/2 cup frozen corn
1 can (4 ounces) chopped green chilies
2 green onions, chopped
1-1/2 cups (6 ounces) shredded reduced-fat Colby-Monterey Jack cheese
Reduced-fat sour cream, optional

Instructions

Coat a 12-in. pizza pan with cooking spray; sprinkle with cornmeal. Prepare pizza dough according to package directions. With floured hands, press dough onto prepared pan. Bake at 450° for 7-10 minutes or until lightly browned.
Spread taco sauce over crust to within 1 in. of edges. Top with tomatoes, beans, corn, chilies, onions and cheese.
Bake for 10-15 minutes or until cheese is melted and crust is golden brown. Serve with sour cream if desired. Yield: 6 servings.

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Thank You Taste Of Home for the picture and recipe!

Strawberry Creme Crepes Recipe

Shelley@StockpilingMoms — Fri, 18 May 2012 00:00:11 +0000

Originally published as Strawberry Cream Crepes in Taste of Home June/July 2005, p27

Strawberry Creme Crepes Recipe

Recipe type: Breakfast

Source: Originally published as Strawberry Cream Crepes in Taste of Home June/July 2005, p27

Serves: 11

Ingredients

1-1/2 cups milk
3 eggs
2 tablespoons butter, melted
1/2 teaspoon lemon extract
1-1/4 cups all-purpose flour
2 tablespoons sugar
Dash salt
TOPPING:
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
1/4 teaspoon red food coloring, optional
4 cups sliced fresh strawberries
FILLING:
1 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract

Instructions

In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between
In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.
In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.

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Thank You Taste Of Home for the picture and recipe!

Gluten Free Chocolate Citrus Bars

Rachel — Thu, 17 May 2012 23:00:41 +0000

Gluten Free Chocolate Citrus Bars

Recipe type: Dessert

Source: Rachel

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 16-24

A wonderful pairing of orange and chocolate makes for a delicious treat!

Ingredients

3/4 cup shortening
2 cups white sugar
1/4 cup brown sugar
5 eggs
1 tsp orange peel, grated
1 tsp vanilla
1/2 cup coconut flour
1/2 cup almond meal
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped apricots
1/2 cup chopped walnuts
1 1/2 cups baking cocoa

Instructions

Preheat oven to 350 degrees.
Grease 9×13 baking pan.
In large mixer bowl, beat shortening, sugars and eggs until light and fluffy. Add orange peel and vanilla; blend well.
Stir in flours, baking soda and salt.
Stir in chopped apricots, walnuts, and baking cocoa.
Spread mixture into greased pan.
Bake 25-30 minutes or until toothpick inserted in center comes out clean.
Allow to cool, then cut into bars.

Notes

This recipe is inspired by “California Chocolate Bars” in Hershey’s Chocolate Lover’s Cookbook.

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2.2.6

This is a guest post written by Rachel Kokosenski. She is the Stockpiling Moms Gluten Free and Casein Free recipe expert.

Rachel is the mother of a son with Aspergers Syndrome. She and her family began eating a gluten-free, casein-free diet in November 2011. Not long after, she discovered that she too was intolerant of gluten and has happily enjoyed discovering new ways to find delicious ways to enjoy eating a gfcf (gluten free and casein free) diet. Please visit her blog to learn more.

Grilled Cheese & Pepper Sandwiches Recipe

Shelley@StockpilingMoms — Wed, 16 May 2012 00:00:52 +0000

Grilled Cheese & Pepper Sandwiches Recipe

Recipe type: Main

Source: Originally published as Grilled Cheese & Pepper Sandwiches in Reminisce December/January 2009, p51

Ingredients

4 slices rye bread with caraway seeds
2 tablespoons butter, softened, divided
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
2 tablespoons olive oil
3/4 cup shredded Monterey Jack cheese

Instructions

Butter one side of each slice of bread with 1/2 teaspoon butter; set aside. In a small skillet, saute onion and peppers in oil until tender. Spoon onto two bread slices; top with cheese and remaining bread. Spread outsides of sandwiches with remaining butter.
In a large skillet, toast sandwiches for 3 minutes on each side or until golden brown.

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Thank You Taste Of Home for the picture and recipe!

Antipasto Salad Recipe

Shelley@StockpilingMoms — Tue, 15 May 2012 00:00:57 +0000

Antipasto Salad Recipe

Recipe type: Pasta Salad

Source: Originally published as Antipasto Salad in Quick Cooking September/October 2002, p46

Ingredients

3 cups uncooked tricolor spiral pasta
4 ounces provolone cheese, cubed
4 ounces sliced pepperoni, quartered
4 ounces hard salami, cubed
1 medium green pepper, diced
2 celery ribs, chopped
1 small onion, chopped
1/2 cup cherry tomatoes, halved
1/3 cup olive oil
1/4 cup cider vinegar
1-1/2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper

Instructions

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, cheese, pepperoni, salami, green pepper, celery, onion and tomatoes.
In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over pasta mixture and toss to coat.

Notes

1 serving (3/4 cup) equals 303 calories, 19 g fat (6 g saturated fat), 28 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 1 g fiber, 11 g protein.

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Thank You Taste Of Home for the picture and recipe!

Gluten Free:: Pizza Margherita

Shelley@StockpilingMoms — Mon, 14 May 2012 00:00:28 +0000

#Gluten Free:: Pizza Margherita

Recipe type: Gluten-Free

Source: Cooking Light Gluten-Free Cookbook, Oxmoor House 2011

Ingredients

1/2 (24-ounce) package frozen prebaked gluten-free pizza crusts, thawed
1/2 cup Basic Pizza Sauce or bottled gluten-free pizza sauce
5 ounces fresh mozzarella cheese, thinly sliced
1/3 cup torn fresh basil leaves

Instructions

Preheat oven to 450°.
Place pizza crust on a baking sheet. Spread Basic Pizza Sauce evenly over crust. Arrange cheese slices over sauce. Place on bottom rack of oven.
Bake at 450° for 12 minutes. Remove from oven, and sprinkle with basil. Cut into 10 wedges. Serve immediately.

Notes

Calories: 238
Fat: 9g
Saturated fat: 4g
Monounsaturated fat: 1g
Polyunsaturated fat: 3.2g
Protein: 10.2g
Carbohydrate: 31.9g
Fiber: 4.4g
Cholesterol: 29mg
Iron: 1.9mg
Sodium: 376mg
Calcium: 68mg

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Thank you to myrecipes for the picture and the recipe!

Originally printed:: Cooking Light Gluten-Free Cookbook, Oxmoor House 2011

Chick-fil-A Lemonade Recipe

Melissa@StockpilingMoms — Sun, 13 May 2012 23:00:36 +0000

As you know we recently visited Chick-fil-A Corporate and when we did they taught us a special secret, how to make their very own Chick-fil-A Lemonade! We of course want to share it with you!

Chick-fil-A Lemonade Recipe

Prep time: 15 mins

Total time: 15 mins

Serves: 4 -6

Ingredients

1 1/2 cup fresh squeezed sunkist lemon juice
1 cup granulated sugar
43 oz water

Instructions

Squeeze approximately 8 – 10 lemons (sunkist brand)
Whisk in 1 cup granulated sugar into lemon juice
Add to water and whisk
Refrigerate and enjoy!

Notes

Chick-fil-A uses sunkist brand lemons to make their lemonade.

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You may also like:

Copycat Chick-fil-A Sauce Recipe

Copycat Chick-fil-A Nuggets Recipe

Chicken with Garden Salsa Recipe

Shelley@StockpilingMoms — Sat, 12 May 2012 22:00:58 +0000

Chicken with Garden Salsa Recipe

Recipe type: Originally published as Chicken with Garden Salsa in Healthy Cooking October/November 2009, p57

Source: Originally published as Chicken with Garden Salsa in Healthy Cooking October/November 2009, p57

Ingredients

1/2 cup lime juice
1 tablespoon olive oil
1/2 teaspoon garlic salt
1/2 teaspoon coarsely ground pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 cup frozen corn, thawed
1 medium tomato, chopped
1 serrano pepper, seeded and chopped
1 green onion, cut into 1/2-inch pieces
1/4 teaspoon ground cumin
2 slices Monterey Jack or pepper Jack cheese, halved

Instructions

In a small bowl, combine the lime juice, oil, garlic salt and pepper. Set aside 5 tablespoons. Pour remaining lime juice mixture into a resealable plastic bag; add chicken. Seal and turn to coat; let stand at room temperature for 10 minutes.
Meanwhile, in a small bowl, combine the corn, tomato, pepper, green onion, cumin and 3 tablespoons reserved lime juice mixture. Cover and refrigerate.
Drain and discard marinade from chicken. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a meat thermometer reads 170°, basting twice with remaining lime juice mixture.
Top with cheese; grill or broil 1-2 minutes longer or until cheese is melted. Serve with salsa.

Notes

1 chicken breast half with 1/3 cup salsa equals 239 calories, 9 g fat (3 g saturated fat), 74 mg cholesterol, 276 mg sodium, 13 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.

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Thank You Taste Of Home for the picture and recipe!

Graduation Caps Recipe

Shelley@StockpilingMoms — Sat, 12 May 2012 00:00:25 +0000

Graduation Caps Recipe

Recipe type: Dessert

Source: Originally published as Graduation Caps in Taste of Home’s Holiday & Celebrations Cookbook Annual 2005, p213

Ingredients

24 miniature peanut butter cups
1 tube (6 ounces) decorating frosting in color of your choice
24 After Eight thin mints
24 milk chocolate M&M’s in color of your choice or 24 semisweet chocolate chips

Instructions

Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap’s tassel. Place an M&M on top of each loop. Yield: 2 dozen.

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Thank You Taste Of Home for the picture and recipe!

Gluten Free Potato Bacon Pie

Rachel — Thu, 10 May 2012 23:00:26 +0000

Gluten Free Potato Bacon Pie

Recipe type: Entree

Source: Rachel

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

Serves: 4

This dish works equally well for either breakfast or dinner!

Ingredients

4 cups cooked, mashed potato
1/2 cup coconut milk (the type in the carton)
Full package of nitrate-free bacon
Salt, to taste
Ground black pepper, to taste
Canola Cooking Spray

Instructions

Preheat oven to 350 degrees.
Grease an 8-inch pie pan with cooking spray.
Peel and slice potatoes; boil for approximately 20 minutes, or until tender.
Saute bacon until crispy; pat dry of grease. Then, cut into small pieces or crumble by hand.
Mash potatoes with hand masher or large fork.
Put the potato, pepper, salt, coconut milk, and bacon in large bowl and mix well.
Spread potato mixture evenly into the pie pan.
Bake for about 40 minutes, or until the top has become lightly browned.

Notes

Adapted from “Potato Bacon Pie” in The Breakfast Book by Marion Cunningham.

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2.2.6

This is a guest post written by Rachel Kokosenski. She is the Stockpiling Moms Gluten Free and Casein Free recipe expert.

Rachel is the mother of a son with Aspergers Syndrome. She and her family began eating a gluten-free, casein-free diet in November 2011. Not long after, she discovered that she too was intolerant of gluten and has happily enjoyed discovering new ways to find delicious ways to enjoy eating a gfcf (gluten free and casein free) diet. Please visit her blog to learn more.

Mom’s Cinnamon Flapjacks Recipe

Shelley@StockpilingMoms — Thu, 10 May 2012 00:00:03 +0000

Mom’s Cinnamon Flapjacks Recipe

Recipe type: Breakfast

Source: Originally published as Mom’s Cinnamon Flapjacks in Taste of Home Media

Prep time: 15 mins

Cook time: 5 mins

Total time: 20 mins

Serves: 4

Ingredients

2 cups complete buttermilk pancake mix
1-1/2 cups water
1 tablespoon maple syrup
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
SYRUP:
1 cup packed brown sugar
1/4 cup water
1 tablespoon butter
1/2 teaspoon vanilla extract

Instructions

In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown.
Meanwhile, in small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.

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Thank You Taste Of Home for the picture and recipe!