Yummy Recipe Wednesday! (Slow Cooker Coconut Chicken Curry)

Welcome friends and food lovers to another Yummy Recipe Wednesday! Today I bring you a delicious dish with bold flavors that you will absolutely love. Chicken Curry is a popular dish in India, Southeast Asia, and the Caribbean and if you’ve never tried it before you’re really missing out. This recipe is more of a Malaysian style Chicken Curry due to the coconut milk and potatoes which are most commonly used in Curry there. If you’re new to Chicken Curry or maybe not new to it but have never tried making it before, I definitely recommend you give this recipe a try. It’s easy to make, despite the amount of ingredients, and cooking in the slow cooker will make your house or apartment smell amazing all day. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Slow Cooker Coconut Chicken Curry

• 2 lbs Skinless Boneless Chicken Breasts, cubed
• 2 Potatoes, peeled and cubed
• 1 Large Onion, chopped
• 1 Tbsp Garlic, chopped
• 1 (13.5 oz) can Coconut Milk
• 1 cup Chicken Broth
• 1/4 cup + 2 Tbsp Curry Powder
• 3/4 Tbsp Cumin
• 1/4 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1 Red Bell Pepper, chopped
• 1 can Pineapple Chunks, drained
• 1 Tbsp Cornstarch
• 1 Tbsp Raisins (optional)
• 1 Tbsp Flaked Coconut (optional)

1. Place the chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, cumin, salt, and black pepper in a slow cooker.
2. Cook on Low for 4 hours then add the red bell pepper, pineapple chunks, and raisins (if using) and continue to cook for 45 minutes.
3. Stir in the cornstarch and cook until thickened, about 15 minutes more.
4. Sprinkle with the coconut flakes (if using) as you serve.

Yummy Recipe Wednesday! (Pumpkin Pie Bars)

Hello friendly food lovers and welcome to another Yummy Recipe Wednesday. Today I bring you the final pumpkin recipe in our four week celebration of Fall and the upcoming holiday season. If you missed the previous three pumpkin recipes just scroll down, or click HERE, and if you missed last October’s pumpkin recipes just click HERE. Today I bring you a delicious recipe that’s perfect if you like the taste of pumpkin pie but just really don’t care for the crust. I am definitely one of these people and this is my go-to recipe for pumpkin pie during the holiday season. These pumpkin pie bars remind me a lot of Ooey Gooey Butter Cake only pumpkin flavored and not as dense since it doesn’t have cream cheese in the recipe. There’s not much else to say about these, they kind of speak for themselves once you taste them. Give them a try at your upcoming holiday gatherings and I promise there will be people begging you for the recipe. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Pumpkin Pie Bars

• 4 Large Eggs
• 1 1/2 cups White Sugar
• 2 tsp Ground Cinnamon
• 1 pinch Salt
• 1 tsp Ground Ginger
• 1/2 tsp Ground Cloves
• 1 (29 oz) can Pumpkin Puree
• 2 (12 oz) cans Evaporated Milk
• 1 (15.25 oz) pkg Yellow Cake Mix, divided
• 1/2 cup Butter, melted
• Whipped Topping (optional)

1. Preheat the oven to 350° F (175° C).
2. In a large bowl beat the eggs.
3. In a separate bowl whisk together the sugar, cinnamon, salt, ginger, and cloves; stir the sugar mixture and pumpkin puree into the eggs until completely incorporated.
4. Gradually stir the evaporated milk into pumpkin mixture.
5. Add 1 cup of yellow cake mix to the pumpkin mixture and stir to remove any lumps.
6. Pour the mixture into a greased 9x13-inch baking dish; sprinkle the remaining yellow cake mix over the top and drizzle the butter over the cake mix.
7. Bake in the preheated oven for about 1 hour 15 minutes to 1 hour 30 minutes, or until set; cool to room temperature and then cut into bars.
8. Top with whipped topping if desired.

Yummy Recipe Wednesday! (Sugar & Spice Pumpkin Seeds)

Welcome friends and food lovers to another Yummy Recipe Wednesday. As you may have guessed if you frequent my blog here, today I have another pumpkin themed recipe for you in celebration of fall and the upcoming holiday season. Toasted pumpkin seeds are something I only tried a few times in my life and while I did enjoy them, it wasn’t something I just had to have every year. However, after trying this recipe I have for you today, I think I’m going to make these a yearly routine. The salty and sweet combination of these makes them absolutely delicious and better than your traditional toasted pumpkin seeds. There’s not much else to say about these. Just give them a try for yourself and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Sugar & Spice Pumpkin Seeds

• 1 cup Raw Pumpkin Seeds, rinsed and dried
• 4 Tablespoon White Sugar, divided
• 1/4 tsp Salt
• 1/2 tsp Pumpkin Pie Spice
• 1 Tablespoon Butter
• 2 tsp Vegetable Oil

1. Preheat the oven to 275° F (135° C).
2. Spread the pumpkin seeds in a single layer on a wax paper lined or silicone lined baking sheet.
3. Toast the seeds for 30-35 minutes, stirring occasionally, until dry and toasted. (Larger seeds may take longer.)
4. Heat the butter and oil in a large skillet over medium-high heat.
5. Add the pumpkin seeds to the pan and sprinkle 2 T of the sugar over them; stir them with a wooden spoon until the sugar melts and the seeds get a nice light caramel color then remove the pan from the heat.
6. Add the salt, pumpkin pie spice, and the remaining sugar to the pan and stir until the seeds are coated.
7. Transfer the seeds to a bowl or cookie sheet and allow them to cool before serving; store in an airtight container at room temperature.

Yummy Recipe Wednesday! (Chex® Pumpkin Pie Crunch)

Welcome friends and food lovers to another Yummy Recipe Wednesday. In case you missed last week’s post (see below), I am doing another 4 weeks of pumpkin recipes (click here for last year’s pumpkin recipes) in celebration of fall and the upcoming holiday season. Today I bring you a delicious variation of your regular Chex® Party Mix that is fantastic for holiday gatherings or just to have around the house to snack on. That being said, there are few things I need to point out about this recipe. First, apparently Cinnamon Chex® cereal is hard to find in a lot of places so if you can’t find it, just use Cinnamon Toast Crunch instead. I’ve made it this way and it’s just as good, if not better, in my opinion. Second, I personally felt this needed a little more brown sugar and pumpkin pie spice the first time I made it. I know pumpkin pie spice is one of the spices that people either like a lot of or just a little of so I recommend tasting and adjusting as you go. Finally, as with the original Chex® Party Mix, this is a very customizable recipe so you can add or change any number of things. In the past I’ve substituted 1 cup of mini pretzels in place of 1 cup of the Wheat Chex®. You could also toss in a handful of Candy Corn at the end if you’re making this around the Halloween season or you could toss in a handful of red and green M&M’S® if you’re making this for a Christmas gathering. No matter how you make it, I guarantee it’ll be a hit with your friends and family. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter, if you aren’t already, so you don’t miss a single new post.

Chex® Pumpkin Pie Crunch

• 1/4 cup Brown Sugar
• 1 Tbsp Pumpkin Pie Spice
• 1/4 cup Butter
• 2 tsp Vanilla
• 2 cups Cinnamon Chex® Cereal
• 2 cups Wheat Chex® Cereal
• 2 cups Honey Nut Chex® Cereal
• 8 oz Pecans

1. Preheat the oven to 250°F (121°C)
2. In a small bowl, mix together the brown sugar and pumpkin pie spice; set aside.
3. In a small microwave-safe dish, microwave the butter on High for about 30 seconds or until melted; stir in the vanilla.
4. In a large bowl, mix together all of the cereals and the pecans; pour the butter mixture over the cereal mixture, stirring until evenly distributed, then add the sugar and spice mixture and stir until coated.
5. Spread the mixture onto a cookie sheet and bake in the preheated oven for 45 minutes, stirring every 15 minutes; let the mixture cool and then store in an airtight container.

Yummy Recipe Thursday! (Double Layer Pumpkin Cheesecake)

Hello friends and food lovers. I’m back again (finally) and today I have a delicious recipe to get you ready for the cool Fall weather and the upcoming holiday season. If you’ve followed my blog since last October, you may remember that last year I did 4 weeks in a row of pumpkin recipes to celebrate fall and the month of October. If you haven’t been around here that long, just click HERE for last year’s delicious pumpkin recipes. With all of that being said, I am once again this year doing another 4 weeks of pumpkin recipes. To start this off, today I bring you a delicious alternative to your traditional pumpkin pie. As with most cheesecakes (prepared in a premade crust), this recipe is super easy to make. This cheesecake is full of fall flavors that will definitely get you ready for the cooler weather and the Fall holiday season. Give this a try at your next family or friend gathering and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new recipe post.

Double Layer Pumpkin Cheesecake

• 2 (8 oz) Cream Cheese, softened
• 1/2 cup White Sugar
• 1/2 tsp Vanilla Extract
• 2 Eggs
• 1/2 cup Pumpkin Puree
• 1/2 tsp Ground Cinnamon
• 1 pinch Ground Cloves
• 1 pinch Ground Nutmeg
• 1 (9 inch) Prepared Graham Cracker Crust
• 1/2 cup Frozen Whipped Topping, thawed

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine the cream cheese, sugar and vanilla; beat until smooth and then blend in the eggs one at a time.
3. Remove 1 cup of the mixture and spread it into the bottom of the crust; set aside.
4. To the remaining mixture in the bowl, add the pumpkin, cinnamon, cloves and nutmeg; stir gently until well blended and then carefully spread this over the mixture that’s already in the crust.
5. Bake the cheesecake in the preheated oven for 35 to 40 minutes, or until the center is almost set; allow the cheesecake to cool, then refrigerate for 3 hours or overnight.
6. Cover the cheesecake with whipped topping before serving.

Yummy Recipe Wednesday! (Butter Baked Chicken)

Hello again friends and food lovers. I know it has been a little while since my last recipe post but I’m running a one-man show here and things have been hectic lately. Hopefully I will be able to get back to regular postings soon since the upcoming holidays bring lots of good recipes.

So today I bring you a recipe that I know you’re going to absolutely love, especially if you’re the type of person that hates dry chicken or you have a picky eater in the house that doesn’t like chicken. This butter chicken is so moist and so flavorful that you would have to be crazy to not like it. I have modified this recipe a little from the original but it was most needed. The original recipe only used cracker crumbs and garlic salt. I personally like to control my garlic and salt separately so I switched the recipe from garlic salt to garlic powder and added salt as a separate ingredient. I also added the Italian or Ranch seasoning and Parmesan cheese for some much needed extra flavor. Lastly, I added the chopped garlic cloves as an optional item. I’ve made it both ways and it’s great with or without the chopped garlic but if you’re a garlic lover like me then I highly recommend adding the chopped garlic in your dish. Give this a try and let me know what you think in the comments below. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss any new recipe posts.

Butter Baked Chicken

• 2 Eggs, beaten
• 1 cup Crushed Ritz Crackers
• 1/2 tsp Garlic Powder
• 2 tsp Dry Italian or Ranch Seasoning
• 2 tsp Grated Parmesan Cheese
• Salt, to taste
• Ground Black Pepper, to taste
• 4 Boneless Skinless Chicken Breast Halves
• 1/2 stick (1/4 cup) butter pieces
• 3 Garlic Cloves, coarsely chopped (optional)

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Beat the eggs in a shallow bowl; in a separate shallow bowl combine the cracker crumbs, garlic powder, Italian or ranch seasoning, grated Parmesan cheese, salt, and pepper.
3. Working one at a time, dip the chicken into the eggs then dredge it in the crumb mixture to coat.
4. Arrange the coated chicken in a 9x13 inch baking dish; place pieces of butter and garlic (if using) in the spaces around the chicken.
5. Bake the chicken in the preheated oven for about 25-30 minutes, or until chicken is no longer pink and juices run clear, turning the chicken over once during cooking; the internal temperature of the chicken should read 165 degrees on a meat thermometer when done.

Yummy Recipe Wednesday! (French Toast Roll-Ups)

Hello food lovers and welcome to another Yummy Recipe Wednesday. Where I work we designate one day each month as a “Food Day”, which is a bit like a pot-luck, to celebrate any birthdays or other milestones that the team members in our department might be having. Last week we had our August “Food Day” and one of the ladies I work with brought these delicious French Toast Roll-Ups which I bring you the recipe for today. There are so many different options for things that you can stuff inside these. You can do plain cream cheese, strawberry cream cheese, or any flavored cream cheese for that matter. You could also do something like plain cream cheese with fresh chopped strawberries or Nutella with chopped bananas. The possibilities are endless really. I imagine you could even make a savory version of these which is something I intend on trying out in the future. No matter what you stuff them with you can be certain that your friends, family, co-workers, or whoever you’re making these for will absolutely love them. This is definitely something you can’t go wrong with.

As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss any new recipe postings.

French Toast Roll-Ups

• 8 slices White Sandwich Bread
• Strawberry Cream Cheese (or other filling of choice)
• 2 Eggs
• 3 Tbsp Milk
• 1/3 cup Granulated Sugar
• 1 heaping tsp Ground Cinnamon
• Butter

1. Trim the crust from the bread and flatten each slice with a rolling pin or other cylinder shaped object such as a drinking glass or jar.
2. Spread about 1-2 tsp of the strawberry cream cheese, or your chosen filling, across one end of a flattened slice of bread, about an inch from the edge; roll the bread up and repeat the steps until all slices are filled and rolled.
3. In a shallow bowl whisk together the eggs and milk until well combined.
4. In a separate bowl mix together the sugar and the cinnamon.
5. Melt a tablespoon of butter in a skillet over medium heat.
6. Dip the rolls in the egg, turning to coat on all sides, then place them in the pan seam side down; cook in batches, turning as they cook, until golden brown on all sides.
7. Add the hot rolls from the pan to the cinnamon sugar and roll until they are covered.
8. Serve as-is or with maple syrup for dipping.