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!**

Peach & Blueberry Coffee Cake

Ummmm.....have you ever had one of those days that you want to just bake?  And every time that you see a recipe, even if it doesn't contain your favorite ingredients, you still think it's worth a try!?  Well, I'm not usually a fan of cooked fruit.  I can handle a blueberry muffin {as long as the blueberries aren't those dehydrated type...ick!}, I love banana bread, but as far as most berries and fruits like peaches, apples, and pears, I'm not a HUGE fan when they're cooked.  However, now I think I'm going to have to try some more recipes containing fruit because this coffee cake has entirely changed my mind, perhaps because the fruit isn't 'soggy'!  I am now a cooked-fruit LOVER! Oh My Heavens!  This cake is so moist, with just the perfect amount of sweet glaze.  And the fruit is so pretty!  {I'll admit it tastes real good too!}  So I am really glad that I perused Recipe Girl's website and found this moist and delicious breakfast cake!  I hope you all enjoy it! 

Peach and Blueberry Coffee Cake
Recipe from Recipe Girl
printable recipe

2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
1 1/2 tsp orange peel
1/2 cup butter
1 cup milk
2 lg eggs; beaten
1 tsp vanilla
1 cup sliced fresh peaches (I used one large peach cut into thin slices)
1 cup fresh blueberries

Icing:
1 cup powdered sugar
3-5 Tbsp milk
1/4 tsp almond extract

Preheat your oven to 350 degrees.  Grease a 9x13 pan and set aside.  In a large bowl, combine flour, sugar, baking powder, salt and orange peel.  Cut butter into mixture with pastry blender.  Add milk, eggs and vanilla.  Stir well until blended.  Pour 3/4 of batter into pan.  Top with fruit, spreading out evenly. Spoon remaining batter over fruit.  Bake 35-45 minutes (mine was perfect at 40 minutes) until golden brown.  Cool 30 minutes. Blend icing ingredients and drizzle over cooled cake.  Serves 12

Don't forget to go enter the drawing for the $40 gift certificate to CSN stores HERE!!!
Happy Cooking!
Teauna

Another GREAT giveaway!

It's been awhile since my last drawing that I had on here!  So, it's that time AGAIN!!! Woo Hoo! And this is a fun one too! Some time ago when I was working on some other giveaways, I received an email offering my readers/followers a gift certificate good at any CSN online store.  CSN Stores is offering a $40 gift certificate good towards a purchase at any of their 200 online stores.  They offer anything from cheap bedroom furniture to awesome kitchen gadgets.  So, to enter the drawing, you will have 4 chances...

1. Follow this blog and leave me a comment letting me know you are a follower!
2. Follow me on facebook!  Click the donut picture to the right and "like" my facebook page! Make sure to leave a comment letting me know you are a "From Cupboard to Cupboard- liker" on facebook!
3. go to CSN. com and find a product that you would really like to put this $40 towards!
4. Tell me what you would like to see on this blog next!

So, that gives you 4 different chances to win.  Make sure you leave 4 separate comments with the info above so that you don't get gyped out of chances!!!!!

I want THIS!!!

Happy Cooking!

Teauna

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

Pumpkin Cupcakes with Cream Cheese Frosting

I think I'm safe in saying that FALL has arrived!  What comes to mind when you think of fall?  Is it the gorgeous changing colors of the trees on the mountains?  Or perhaps the feel of the cool crisp air at night and the frosty windows in the mornings?  Of course, there's always the fall flavors like apple, pumpkin, peaches, cinnamon and spices!  Mmmmmm.... the warm comfort foods.  Well, this recipe is WONDERFUL!  It is the ideal recipe to share with others for fall.  Or better yet, just keep them to yourself! :)

Pumpkin Cupcakes with Cream Cheese Frosting
original recipe from Joy of Baking
adapted by From Cupboard to Cupboard
printable recipe

1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground ginger
2 lg eggs
1 cup sugar
1/2 cup butter, melted and cooled
1 cup pumpkin puree
1/4 cup water
1/2 tsp vanilla

frosting:
4 oz cream cheese, softened
2 T butter, softened
1/2 tsp vanilla
1 1/2 cup powdered sugar
1/4 tsp cinnamon (optional)

Preheat oven to 350 degrees.  Line a 12 cup muffin pan with liners.  In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon and ginger.  In another large bowl, whisk eggs until lightly beaten.  Add sugar and melted. Blend well. Stir in pumpkin, water and vanilla.  Add flour mixture to pumpkin mixture and stir just until ingredients combine.  Divide batter among prepared cups.  Bake 20-25 minutes or until toothpick inserted in center comes out clean.  Immediately place on wire rack to cool completely before frosting.
For frosting... beat cream cheese and butter until light and creamy.  Add vanilla and powdered sugar.  I added cinnamon for that extra bit of spice.  It was just the right touch...:)

Happy Cooking!

Teauna

The *NEW* From Cupboard to Cupboard Weekend Challenge!!!

I have really been wanting to add some new stuff to my blog to "spice" things up a bit!  After much pondering, I have decided that I am going to start a new WEEKLY link-party!


FROM CUPBOARD TO CUPBOARD WEEKEND CHALLENGE

Every week I am going to post a recipe by Friday evening... I challenge you to try this recipe at home sometime over the weekend... make your own suggestions to the recipe, change it up a bit, or follow the recipe exact. Do as you please. Take a picture and make a post on your blog! Let us all know what you did with the recipe, what changes you made, if any, and how you like it!  LINK UP on the original "Challenge" post on my blog by SUNDAY evening... If you don't have your own blog, simply come back to the weekly Challenge item and leave a comment telling us what you did! It is so amazing to me how diverse we all are and the many different ideas that we can all come up with by looking at one simple recipe...
So will you join me? I sure hope so.... I can't wait to get this started!!! 

Happy Cooking!

Teauna

It's been a YEAR!!!

One year and two days ago, I made my mind up to record all of my recipes online in the form of a blog....this blog.  I called my Mom and together we came up with the blog name, FROM CUPBOARD TO CUPBOARD, because that's what I intended to do, bring recipes straight from my cupboard to yours.  I wasn't quite sure what I was going to do or exactly how long it was going to last, as I hadn't really done much with the blog world at that time.  All I knew is that I had alot of people always calling for recipes, and this was a perfect way of organizing all of my recipes and sharing them with my friends.  It has become so much more than just an organization tool!  It has become an important part of my life!  A passion!  I love that so many people read my blog and try the recipes that we enjoy.  I feel so good when my friends (readers/followers) leave nice and informative comments. I love giving stuff away, thanks to some generous people:) And the friends, people whom I've never met face to face,  that I have made thru my blog... they are priceless.  So, enough of my babbling!  I just want to say THANKS! Thanks to everyone!  I hope to make year #2 a great one!

Happy Cooking!
Teauna

Banana Muffins with Oatmeal Streusel

Phew! I finally have a break to sit down and post a wonderful recipe that I made earlier this week! What a crazy week it has been, however I have certainly been able to accomplish alot. I have almost finished the kitchen makeover, I have bottled a BUNCH of produce from my garden, no thanks to Mother Nature for freezing everything EARLY this year, and I've started decorating my house for the FALL season! I love fall! One of my favorite things about Fall is that I wake up in the morning to a cool house and I just want to bake something so that the house is warmed up and the kids are able to have a nice hot breakfast to comfort them before school! I know that last week was "Muffin Week", but I'm having a really hard time stopping! I keep finding all these scrumptious looking recipes.... This is one of them!

Who doesn't just STOP when they hear the word "STREUSEL"? I know that it always makes things sound so much better to me! For sure, it makes things look better.... just one more eye-catching dimension! Not only are these muffins eye-catching, they taste AMAZING!!!..... the moisture from the banana with the texture from the whole wheat flour and the subtle spice of cinnamon.....mmmmmm! A great combination of flavors! Can't beat this recipe for a nice warm breakfast!

Banana Muffins with Oatmeal Streusel

adapted by From Cupboard to Cupboard

printable recipe

Muffins:

1 1/2 cups flour

1/2 cup whole wheat flour

2/3 cup packed brown sugar

2 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup mashed ripe banana (about 2 bananas)

3/4 cup milk

3 Tablespoons oil (I used Canola)

1/2 teaspoon vanilla extract

1 large egg

Streusel:

6 Tablespoons rolled oats

5 Tablespoons flour

2 Tablespoons brown sugar

2 Tablespoons butter, softened

1/4 teaspoon ground cinnamon

Preheat oven to 375 degrees. To prepare muffins, combine flours, brown sugar, baking powder, ground cinnamon & salt in a large bowl. Make a well in center of mixture. Combine banana, milk, oil, vanilla, & egg in a bowl; stir well. Add to flour mixture. Stir just until moistened. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups. They are pretty full! To prepare streusel, combine oats and remaining streusel ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375 degrees for 22 minutes or until a wooden toothpick inserted in center comes out clean. Remove from pans immediately; place on a wire rack.

Happy Cooking!

Teauna

Muffins that Taste like Donuts!

Yes... I know. I posted this recipe not too long ago, but it was such a hit around here! I really encourage you to try them! You will find the recipe HERE....

I have found so so many new recipes for muffins and will definately be having another "muffin week" SOON! If you have any great muffin recipes, please send them to me @ teawclark@gmail.com with the email title being "Muffin Recipe". I am always open to trying new and great recipes! :)

I hope you all enjoyed "muffin week" as much as I did!

Now back I go to paint my kitchen! I hope you all have a fabulous weekend!

Happy Cooking!

Teauna

The BEST Chocolate Chip Muffins

When I think of muffins, I think of a yummy comforting breakfast. I also think that a muffin is an excuse to eat dessert for breakfast. I have so many recipes for muffins, but I really like the ones that use staple ingredients. I try really hard to not make daily trips to the grocery store! But when I'm up in the morning watching kids at 5 am, I can't really go to the store either. So, I always choose the recipes that I have everything for. These muffins are like eating a chocolate chip cookie for breakfast! I like to use mini chocolate chips because they distribute more evenly and your muffin is chock full of chocolatey goodness! Oh boy!

The BEST Chocolate Chip Muffins

adapted by From Cupboard to Cupboard
printable recipe
1 1/2 cups flour
1/3 cup sugar
1/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup butter, melted
1/2 cup milk
1 tsp vanilla
1 chocolate chips (I like semi-sweet mini choco chips)
Preheat oven to 375 and line a 12-hole cupcake pan with liners or spray with non-stick cooking spray. Mix together flour, sugar, brown sugar, powder, soda & salt in large bowl. Make a well in the middle. In a separate bowl, whisk together 2 eggs, butter, milk and vanilla. Pour liquid ingredients into the well of the dry mixture and mix until combined. Stir in chocolate chips. Fill each cup 2/3 full. Bake for 16-20 minutes or until they bounce back when you touch the top of the cakes. Immediately remove onto wire rack to cool. Yummy!
Happy Cooking!
Teauna

Yummy Bacon & Cheese Breakfast Muffins

This is the first time I have ever re-posted the same recipe... but because I like these muffins so much, I think I need to remind you all to try them also. This is a great way to get that warm and hearty breakfast in a hand-held version... I mean.. really? Who doesn't like cheese, bacon and muffins? This gives you the whole meal in one bite! Yummy!!

You can find the recipe here.

Happy Cooking!

Teauna