Chicken and Dumplings

 1 Rotesserie Chicken 

32 oz. low sodium chicken broth

small onion, diced

2 cups frozen mixed veggies

2 cups bisquick 

2/3 cups mild

 2 T. dried parsley

Add the shredded rotisserie chicken, chicken broth, diced onion, frozen mixed veggies and bring to a boil in a pan on the stove top.  Make the dumplings by mixing the bisquick, milk and parsley together.  Drop the dumplings into the boiling stew.  Cook for 10 minutes uncovered and an additional 10 minutes covered for until done. 

PASTA WITH BUTTERNUT SAUCE, SPICY SAUSAGE AND BABY SPINACH

INGREDIENTS

• 11 oz 4 links spicy chicken Italian sausage
• 1 lb butternut squash, peeled and diced
• 1 tbsp whipped butter
• 10 oz pasta, wheat or gluten-free
• 1/4 cup shallots, minced
• 3 cloves garlic, minced
• 2 cups baby spinach, roughly chopped
• 2 tbsp fresh shaved parmesan cheese
• 4 sage leaves, sliced thin
• kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Bring a large pot of salted water to a boil. Add butternut squash and cook until soft.
• Remove squash with a slotted spoon and place in a blender, blend until smooth.
• Add pasta to the boiling water and cook according to package directions for al dente, reserving at least 1 cup of the pasta water before draining.
• Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.
• Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes.
• Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water (I used about 1 cup) to thin out the sauce to your liking.
• Add baby spinach and stir in parmesan cheese and sage. Toss in cooked pasta and sausage and mix until well coated.
• Serve with additional parmesan cheese on the side if desired.

Zucchini Muffins

 Ingredients

2/3 cup vegetable oil

2 large egg

2/3 cup granulated sugar

1/2 cup brown sugar, packed

1 t. vanilla extract

2 cups all-purpose flour

1/2 t. baking soda 

1/2 t. baking powder

1/2 t. salt

2 t. ground cinnamon

1 1/2 cups finely shredded unpeeled zucchini

1/2 cups finely shredded carrot

Directions

Grease and flour or use muffin lines

Heat oven to 375 degrees. In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.  Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended.  Fold in the shredded zucchini and carrots. Fill muffin cups about 3/4 full.  Sprinkle with cinnamon sugar or granulated sugar, if desired.  Bake for 20 minutes.  

~Perfect Pumpkin Pancakes~

Perfect Pumpkin Pancakes

I love new recipes!!

This time of year anything pumpkin is a winner.

I found this super yummy recipe idea on a

friend of a friends blog and had to try it.

{wendyshat.blogspot.com}

The whole family loves it!!

Huge hit, and super yummy!!

The whole house smelt incredible!!

3 T. melted butter

1 cup milk

2 eggs

1/2 cup pumpkin puree

3 T. brown sugar

1 t. ground cinnamon

1/2 t. ground nutmeg

1/4 t. ground ginger

1/4 t. ground cloves

1/4 t. salt

1/2 t. baking soda

1 t. baking powder

1 and 1/4 cups flour

In a medium bowl mix all of the wet ingredients

together and then the spices, followed by the flour.

Cook on a griddle like normal pancakes.

Top with warm syrup, and or whip topping