Easy Ramekin Pecan Pies

Easy Ramekin Pecan Pies

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One Thanksgiving I wanted to find something different for desert. After searching a while I just wasn’t happy with any of the pie recipes I was finding. I wanted something… different, but not too out there. I came across these little ramekin pecan pies and they were just different enough to be a great Thanksgiving desert. Bonus: you don’t have to make the crust yourself! They didn’t disappoint! The only problem I found with the recipe from Tablespoon.com was that it didn’t yield quite as many as the recipe called for. This could be because my ramekins happen to be a little deeper than most ramekins. This recipe yields approximately 9-12 ramekin pies. Enjoy!

Ingredients

  • 2 packages Pillsbury™ Refrigerated Pie Crust (4 crusts)
  • cooking spray
  • 1 1/2 cup pecan halves
  • 1/2 cup coarsely chopped pecans
  • 1 cup maple syrup
  • 1 cup dark corn syrup
  • 6 tablespoons brown sugar
  • 4 tablespoons butter, melted
  • 4 tablespoons bourbon
  • 4 teaspoons pure vanilla extract
  • 4 eggs lightly beaten
  • 4 egg whites lightly beaten
  • 1/2 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350°F.
  2. Grab 12 ramekins and lightly coat the insides with cooking spray.
  3. Roll out the Pillsbury™ pie crusts. Using a large cookie cutter (or any large round glass/cup) cut out circles and place each crust inside each ramekin. If there is crust leftover, you can add it to the edges for a rustic look. Place the ramekins with crust in the freezer for 15 minutes.
  4. Combine all remaining ingredients, except for pecan halves, in a large bowl. Whisk until nicely combined.
  5. Pour the pie filling into each ramekin.
  6. Top each with 3 pecan halves.
  7. Bake mini pies for 35 minutes, or until the center is set.
  8. Let cool about 15 minutes and enjoy!
The Best Green Bean Casserole

The Best Green Bean Casserole

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One more after-Thanksgiving Thanksgiving recipe. The general population of Thanksgiving celebrators seem to have a love/hate relationship with this one. They either love it, or they hate it. The recipe I use is basically French’s recipe, but adapted for a larger gathering. I use French style green beans (it seems to make it less… sloppy) and a larger quantity of them. I also use a lot more French fried onions because, let’s be honest… who couldn’t eat a whole can of those things in one sitting? Just me? Ok…

Ingredients

  • 2 cans (10 1/2 oz) Cream of Mushroom condensed soup
  • 1 1/2 cups milk
  • 1/4 tsp black pepper
  • 5 cans Del Monte French Style green beans, drained well
  • 1 1/2 cans French Fried Onions, divided

Directions

  1. Preheat oven to 350 degrees F. Mix cream of mushroom soup, milk and pepper in a 9″ x 13″ baking dish. Stir in green beans and can Crispy Fried Onions.
  2. Bake 30 minutes or until hot. Stir.
  3. Top with remaining 1/2 can onions. Bake 5 minutes until onions are golden brown.
  4. Serve and enjoy!
Traditional Sweet Potato Casserole

Traditional Sweet Potato Casserole

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More Thanksgiving recipes… after Thanksgiving! This might just be my favorite one. I also don’t alter this recipe at all from the original-don’t mess with perfection!

Ingredients

  • 2 1/2 lbs sweet potatoes, cubed into 1 inch pieces
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup finely chopped pecans, divided
  • cooking spray
  • 2 cups miniature marshmallows (or large if you prefer!)

Directions

  1. Preheat oven to 375° F.
  2. Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
  3. Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° F for 25 minutes or until golden.
Easy Slow Cooker Turkey Breast

Easy Slow Cooker Turkey Breast

by Engineered Mama ♥ 1 Comment

I know I keep posting recipes AFTER the holiday has occurred, but I figured maybe I could help make someone’s holiday a little easier (and tastier!) next year, so bookmark this one! I’m not a fan of baking a whole turkey because a.) I’ve never done it, so it’s intimidating, b.) Ain’t nobody got time for that, and c.) I just plain don’t want to… I need easy, people!

I searched recipes and I came up with my own based on what I liked from all of the recipes I found. If you’d like to see the main recipe I pulled ideas from, take a look here! I never have time to make my own gravy from the drippings, but I’ll add the instructions in case you’d like to try it.

I love this recipe because you can adapt it easily to make as much (I made 3 3-lb turkey breasts in one slow-cooker the last time I made it!) or as little as you’d like. I also love saving the drippings from this recipe to make a great turkey broth that can be saved to use for soups, hearty turkey and noodles, and more! Check out the instructions below for saving the drippings to create a great broth to freeze or use to create other meals.

Ingredients

  • 1 tsp paprika
  • 1 tsp dried thyme
  • 3/4 tsp poultry seasoning
  • 3/4 tsp onion powder
  • Kosher salt and ground pepper, to taste
  • 1 large onion, sliced
  • 2 celery ribs, cut into thirds
  • 2 cups chicken broth
  • 3 lb boneless, skinless turkey breast (I used 3 in one slow-cooker to feed a large family, but you can adjust accordingly!)
  • 7 Tbsp unsalted butter, divided (reserve 3 Tbsp for gravy), room temperature
  • 3 Tbsp all purpose flour (for gravy, if you plan on making gravy from drippings)

Directions

  1. In a small bowl, mix paprika, thyme, poultry seasoning, onion powder, and salt and pepper to taste.
  2. Add onion and celery to the bottom of the slow-cooker and cover with chicken broth.
  3. Place the turkey breast(s) on top of the vegetables and broth breast side (fat side) up. If the turkey breast(s) come in a netting, leave the netting on during cooking.
  4. Cut 4 Tbsp of room temperature butter into thin slices and evenly cover the turkey breast(s). Sprinkle the dry rub mix evenly over the turkey.
  5. Cook on low 4-6 hours. For a larger amount of turkey, I usually estimate an hour per pound (for example, 9 hours for 9 lbs of turkey breast). Once turkey is thoroughly cooked (internal temperature of at least 165 degrees F), remove the turkey from the slow-cooker and let rest 10-15 minutes before slicing.

Gravy Directions

  1. Strain slow-cooker drippings in a fine-mesh sieve and discard any solids.
  2. Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
  3. Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
  4. Serve turkey immediately with gravy.

Turkey Broth Directions

  1. Remove all vegetables and turkey pieces and fat from slow cooker and allow all drippings to fully cool in slow cooker.
  2. Strain the broth into a fully sealed container and refrigerate overnight.
  3. Once the drippings have fully cooled in the refrigerator, skim the fat off the top of the drippings with a spoon and discard.
  4. Use the broth or freeze within a week.
Instant Pot Black Bean Soup

Instant Pot Black Bean Soup

by Engineered Mama ♥ 1 Comment

Ignore my horrible photo… I promise this is a delicious recipe.  And yes… that is half of an avocado.  Don’t judge.  I was just so hungry by the time I was able to eat the dinner I prepared at 8:30 pm that I snapped the quickest photo I could.  Anyway, enough with the reasoning for my horribly unappetizing photo…

This black bean soup is both delicious and healthy.  I will warn you that it might not make a great main course, since it is basically, well… beans.  It’s enough for me, but most people might like something a little heavier to go with it.  Don’t let the “Instant Pot” title fool you-it is definitely anything but instant.  This recipe requires the pressure cooker to naturally release, which takes a little longer than a manual release would.  It took well over an hour and a half for the Instant Pot to come to pressure, cook on high, then naturally release, so be aware before you make this for the evening!  If you want to see the original recipe, check it out at A Pinch of Healthy.

Ingredients

  • 1 medium onion, diced (save some time and use frozen chopped onion!)
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 can diced tomatoes, undrained (14.5 ounce)
  • 3 stalks celery, diced
  • 1 pound dry black beans, rinsed
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 teaspoon hot sauce (I used a little less… tiny people in the house)
  • 1 Tablespoon paprika
  • 2 Tablespoons chili powder (again… a little less for us-tiny people)
  • 2 Tablespoons cumin
  • 2 bay leaves
  • 6 cups chicken broth
  • Toppings: avocado, sour cream, lime, green onion, tortilla chips

Directions

  1. Add all ingredients (except toppings) to the Instant Pot, and place the lid on top, with the vent set to “sealing.”
  2. Cook the soup on manual high pressure for 40 minutes, and let the pressure naturally release.
  3. After the pot is depressurized, remove the lid, and carefully remove the bay leaves.  Soup will thicken after sitting.
  4. Serve with desired toppings.
Loaded Chicken and Broccoli Soup

Loaded Chicken and Broccoli Soup

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I love chicken soup and I particularly love it when it’s easy! This recipe has it all-potatoes, creamy broth, bacon, chicken, vegetables. It’s the perfect full-of-flavor soup. The best part? Rotisserie chicken makes it easy for a weeknight.

Ingredients

  • 1 Tbsp unsalted butter
  • ½ cup finely chopped yellow onion
  • 1½ lbs yellow baby new potatoes, scrubbed and quartered
  • 2 Tbsp all-purpose flour
  • 1½ tsp garlic powder
  • 1½ tsp onion powder 
  • 6 cups unsalted chicken broth (or use homemade bone broth)
  • 2 large heads broccoli, cut into bite-size pieces
  • 2 cups shredded rotisserie chicken
  • 8 ounces reduced-fat cream cheese, cubed and softened
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup shredded 2% reduced-fat sharp yellow Cheddar cheese (optional, for topping)
  • ½ cup sour cream (optional, for topping)
  • Crumbled, cooked bacon (optional, for topping)
  • Diced scallion (optional, for topping)

Directions

  1. Melt butter in a large pot over medium heat. Add ½ cup onion and cook stirring often, until softened, about 2 minutes.
  2. Add quartered potatoes, flour and garlic powder and onion powder; stir to coat. Increase heat to high; stir in 6 cups broth, cover, and bring to a boil. Reduce heat to medium; cook, covered, until the potatoes are tender, 10 to 15 minutes.
  3. Reduce heat to medium-low. Stir in broccoli; cover, and cook until tender and bright green, 3 to 5 minutes. Stir in chicken, the softened cubed cream cheese, cream and salt and pepper. Cook, stirring, until the cream cheese is melted and the chicken is heated through, about 4 minutes.
  4. Serve with desired toppings.
How to Germinate Alocasia Corms

How to Germinate Alocasia Corms

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One thing I’ve learned about alocasias is that they HATE having their roots disturbed. I attempted to rehab this grocery store clearance find with utter failure. The good news? It had a TON of corms! Here’s a step-by-step guide to growing your own alocasia from a corm. It’s easier than you think!

Locate and Remove Corms

Find corms by gently checking the soil during repotting. Alocasias hate having their roots disturbed, so be very careful and try not to break up the root ball.

Remove the corms from the soil and allow them to dry for a day or so.

Germinate the Corms

Gently scrape the outside shell of the corms away from the inner portion. They’re kind of like a root vegetable, so be very gentle.

Once the outer peel is removed, place the corns in a Ziploc bag with a slightly damp paper towel. Allow the corms to germinate or in other words, to sprout just slightly.

Plant Corms

Place the corms that are starting to sprout into soil in a pot. Don’t allow them to get too damp, but don’t allow them to completely dry out. They will eventually begin to sprout. I plant several in one pot as not all will make it. I usually have one corm per every four that I pot make it through.

Corms have been the saving grace of my poor alocasias that don’t make it. It’s fun to see them har beautiful leaves come from corms!

Copycat Pasta Bravo

Copycat Pasta Bravo

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Yes, another pasta. Who doesn’t love a good pasta?! When I’m in the mood for a red, but creamy sauce this is what I always crave. I was determined to try this one myself and this recipe did not disappoint! Now, if only I could perfect the bread they serve…

Ingredients

  • 1 lb. Rigatoni pasta
  • 1 lb. boneless skinless chicken breasts, filleted or sliced very thinly
  • 8 oz. white mushrooms sliced
  • 1 14 oz. can crushed tomatoes
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup roasted red peppers
  • 5 Tbsp chicken stock
  • 4 Tbsp extra virgin olive oil
  • 3 Tbsp butter, divided
  • 3 cloves garlic minced
  • 1 Tbsp dried basil
  • 1/4 tsp salt
  • 1/8 tsp. dried oregano

Directions

  1.  In a large skillet, melt 2 Tbsp. of butter over medium heat. Cook the chicken until golden brown on both sides, about 6-7 minutes per side until cooked through and internal temperature reaches 165 degrees F. Remove chicken onto a cutting board and slice into bite-sized pieces and cover to keep warm. 
  2. Add the remaining 1 Tbsp. of butter to the pan along with the mushrooms. Cook until the mushrooms release their liquid and the liquid evaporates. Season with salt and pepper. Remove from heat and set aside.
  3. While preparing the sauce, cook and drain the pasta according to package directions for al dente. Set aside.
  4. In a medium saucepan, heat the extra virgin olive oil over medium heat. Saute the garlic in the oil until it sizzles. Stir in the tomatoes, chicken stock, basil, oregano and salt. Lower the heat and simmer, uncovered, 15 minutes. Stir occasionally. 
  5. Stir in the cream and Parmesan cheese. Remove from heat and stir in the roasted red peppers. 
  6. Using an immersion blender, process the sauce until smooth. Alternatively, transfer the sauce to a food processor and puree until smooth.
  7. Toss the cooked pasta in the Bravo sauce. Add in the mushrooms and chicken. Serve warm and top with shredded Parmesan if desired.
Lemon Parmesan Ditalini Pasta

Lemon Parmesan Ditalini Pasta

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Who doesn’t love pasta? This recipe was great in a pinch on a weeknight when we needed sleeting filling and a bit heavier than our usual One Pot Cheesy Sausage Pasta. It comes together quickly and you can add a protein or serve it by itself as a side. It’s a new go-to in our house!

Ingredients

  • 1 16 oz box Ditalini pasta
  • 3 Tbsp extra virgin olive oil
  • 4 Tbsp butter
  • 1 Tbsp minced garlic
  • 1 Tbsp finely chopped shallot
  • 1/2 cup heavy cream
  • 2 1/2 cups chicken broth or stock
  • 1/2 cup water
  • 2/3 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp parsley
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Crushed red pepper to taste
  • 1 lemon
  • Protein (chicken, smoked sausage, ground turkey), if desired

Directions

  1. Heat olive oil, minced garlic, and shallots in a medium size pot over medium to medium-high heat until soft and fragrant.
  2. Add ditalini and stir for approximately a minute, being careful not to burn the pasta. Stir in seasonings.
  3. Add chicken broth and water and bring the mixture to a boil. Allow the mixture to boil until the liquid is mostly absorbed by the pasta.
  4. Add heavy whipping cream and mix well. Stir in butter and the juice of one lemon.
  5. Stir in grated Parmesan cheese until well incorporated and melted. Stir in protein such as chicken or smoked sausage if desired.
  6. Serve with fresh Parmesan and lemon zest.
Greek Turkey Meatball Gyro Bowl

Greek Turkey Meatball Gyro Bowl

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What makes this healthy recipe so great is the ease of customization. The protein and rice form the base and the rest can be filled in by preference or what you happen to have on hand!

Ingredients

Meatballs

  • 1 lb ground turkey
  • 2 cloves garlic, minced
  • 1/4 large red onion, diced very finely
  • 1 egg
  • 1/2 cup plain breadcrumbs
  • 1/4 cup chopped fresh dill
  • 1/2 Tbsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper

Bowl

  • Rice, cooked per package directions (any kind of rice or quinoa is great in these bowls)
  • Chopped cucumber
  • Grape tomatoes, halved
  • Roasted potatoes (check out this great recipe for easy roasted potatoes!)
  • Crumbled feta
  • Tzatziki sauce
  • Any other desired toppings

Directions

  1. Heat oven to 350 degrees F. In a large bowl, add ground turkey, minced garlic, and diced onion.
  2. Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined and form 1” meatballs and place on a baking sheet.
  3. Bake meatballs until the internal temperature reaches 165 degrees F, about 30 minutes.
  4. Serve over rice with other desired ingredients and enjoy!
Copycat Chipotle Cilantro Lime Rice

Copycat Chipotle Cilantro Lime Rice

by Engineered Mama ♥ 1 Comment

I wish I knew how easy this was so long ago! Whether you prefer instant rice, Instant Pot rice, or to boil rice this recipe is as easy as it is delicious!

Ingredients

  • 1 cup rice, prepared per package directions (white, brown, jasmine, or basmati work great)
  • Juice of 1/2 lime
  • 1/4 cup finely chopped cilantro
  • 1 tsp salt (if none was used during rice preparation)
  • 2 tsp olive oil

Directions

  1. Cook rice per package directions.
  2. Add remaining ingredients to rice and stir well to incorporate.
  3. Serve with your favorite entree and enjoy!
Easy Birria Tacos

Easy Birria Tacos

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I love birria tacos, but they intimidate me! This is a cheater recipe, so if you’re looking for a legitimate birria recipe, sorry, but this isn’t it! This recipe uses an easy Slow Cooker Mississippi Pot Roast recipe to make this a quick and easy weeknight meal. Pair it with black beans or cilantro lime rice and you can skip the restaurant! If you love your birria tacos extra crispy, skip the frying pan and use an air fryer!

Ingredients

  • Beef, shredded (see Mississippi Pot Roast for instructions)
  • Shredded mozzarella or Monterey Jack cheese
  • Soft, corn tortillas
  • Chopped yellow or red onion (optional)
  • Fresh cilantro (optional)
  • Pico de gallo or salsa (optional)
  • Sour cream (optional)

Stovetop Directions

  1. Heat a frying pan to medium heat. Dip each side of a corn tortilla into the drippings from the roast beef and add to the heated pan.
  2. Add a small amount of shredded cheese, meat, more shredded cheese, and any other additions such as cilantro or chopped onion to one side of the tortilla.
  3. Fold the tortilla over and allow the taco to heat until crispy on one side. Once crispy, flip to the other side.
  4. Remove from pan once both sides of the tacos are crispy and repeat with additional tacos.
  5. Serve immediately with desired toppings and sides.

Air Fryer Directions

  1. Preheat the air fryer to 400 degrees F.
  2. Dip each corn tortilla in the Mississippi pot roast drippings making sure to coat each side.
  3. Place the tortillas in the air fryer. Place cheese on one side of the tortilla, top with 1-2 Tbsps of beef, then top with some additional cheese. Fold the tortillas over to form the taco.
  4. Air fry the tacos at 400 degrees F for 4-8 minutes, flipping half way through until the cheese is melted and the tacos reach a desired crispiness.
  5. Remove the tacos and serve with the desired toppings.
How to Clean White Baseball Pants

How to Clean White Baseball Pants

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If you know me at all, you know my hatred of white baseball pants. I protest them so loudly I even proudly wear my “Moms Against White Baseball Pants” to many games. Even with all of my protesting, here we are with white baseball pants since they were required on past teams.

If you’re part of the white baseball pants club, here are some of my tried and true tips to keep them sparkling white!

Treat and Presoak

Home Depot and Lowe’s buckets aren’t just handy for home projects. They’re a critical part of my laundry arsenal. Add a bit of powdered Biz into the 5 gallon bucket and fill it with warm water. Spray any stains on the pants liberally with Shout. Allow the pants to soak 24 hours.

Regular Wash

Add the pants to the washing machine after soaking with regular detergent as usual. Add a small amount of powdered Oxy Clean White Revive to the washing machine drum and wash as normal in a slightly warm or warm cycle. If any stains persist, spray with Shout again and scrub and wash with Oxy Clean White Revive again.

Easy Greek Yogurt Bagels

Easy Greek Yogurt Bagels

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As I was listening to a podcast the other day (I know you’re interested in what I was listening to now, aren’t you? Shout out to Office Ladies!) a guest mentioned that their favorite thing to make was dough made out of self rising flour and Greek yogurt. They said the possibilities are endless from pizza dough, bagels, biscuits, anything really. I didn’t have any self rising flour on hand, so I thought I’d do some Googling for other options with Greek yogurt.

What I found was a recipe from skinnytaste. This recipe can only be described as a bagel that resembles a Red Lobster Cheddar Bay biscuit. I honestly don’t know any other way to describe these bagels. They are absolutely delicious! You can customize them any way you choose-plain, everything, poppyseed, sesame seed, anything goes!

Ingredients

  • 1 cup unbleached all purpose flour
  • 2 tsp baking powder
  • 3/4 teaspoon kosher salt (less if using table salt)
  • 1 cup non-fat Greek yogurt
  • 1 egg white (or whole egg, beaten)
  • optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Directions

  1. Preheat oven to 375F. Place parchment paper on a baking sheet. Spray with oil to avoid sticking.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels (or make a ball and poke a hole in the center then stretch it slightly).
  5. Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.
Easy Slow Cooker Pork Rice Bowls

Easy Slow Cooker Pork Rice Bowls

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I never quite know how to prepare pork, so I continually search for new ways to use pork as a main protein in dishes. These pork bowls come together quickly and are great if you have leftover pork. I love using a slow cooker pork recipe for these bowls.

Ingredients

  • Pork (see this easy slow cooker pork recipe for inspiration)
  • Desired vegetables: fresh spinach, cucumber, red onion, squash or zucchini, sweet potato, hash brown potatoes, cabbage (red or green), carrots, edamame, snow peas, or any other desired vegetables
  • Preferred rice (horrible at cooking rice? No problem! Check out these simple rice tips for Instant Pot rice)
  • Glass noodles (optional)
  • Other protein of choice (optional)-fried, boiled, soft boiled eggs, diced chicken, and beef are great options
  • Sesame seeds for garnish (if desired)
  • Sauces-add your favorite Yum Yum, hoisin, or teriyaki sauce for more flavor

Directions

Add all ingredients to the bowl and ENJOY! This meal is great because it is so customizable. There is something for everyone in this dish and it’s a great quick meal with things you already have on hand.