Meg’s Cooking Corner

Sunday, December 14, 2008

Mexican Red Rice

This is a good side dish to go with the carnitas or other mexican dishes. This recipe is from the Food Network. For the canned tomatoes, I use Rotel to spice things up. Rotel also sells mild diced tomatoes and green chilies if your kids (or you) want it milder.


Mexican Red Rice

2-3 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 cups long-grain white rice
1 tsp smoky paprika
1 tsp chili powder
1 bay leaf
2 cups canned crushed tomatoes (I used Rotel brand)
2 1/2 cups chicken broth (to make gluten-free, use GF broth)
salt and pepper as needed
Heat the oil in a medium saucepan over med-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, spices and bay leaf. Cook and stir until the rice is opaque, about 2 minutes. Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender, about 20-25 minutes. Uncover, fluff with a fork and serve.

Dinner and a Movie: Carnitas Sweet Pork

Check out Slow Cooking Thursday hosted by Diary of a Stay at-home Mom for more crock-pot recipes!

Napoleon Dynamite is one of those goofy movies that grows on you and you find yourself quoting often. With Craig's mexican heritage, we love the character Pedro. The school audience is told not to vote for Pedro because "who wants to eat chimichangas for lunch every day?" We do! So vote for Pedro and enjoy this fried pork for dinner soon. It is very easy to make in the crock pot. I also love it because the filling can be used in several dishes. Serve in soft tortillas, fry for chimichangas, or serve over shredded lettuce for a great tostada salad. It starts with Del Real Carnitas fried pork, which you can find in Costco's open refrigerated area by the fresh meats. I found it at my Costco by the tamales. I discovered this recipe off the food blog Satisfying My Sweet Tooth. If you can't find it at your Costco, come on over and we'll have a mexican feast and watch Napoleon play tetherball!

Carnitas Sweet Pork

1 pkg Del Real Carnitas fried pork (from Costco)
1-2 cans chicken broth
1/2 cup packed brown sugar
1 Tbsp minced garlic
1/4 cup minced onion (can also use dried onion)
1 tsp cumin

Cook pork as per directions on package. Shred the cooked pork with two forks and put in crock pot. Add all other ingredients and simmer for at least 3-4 hours on low, stirring occasionally. Use 1 can chicken broth when making soft tacos or chimichangas, use 1 1/2 to 2 cans when making salad.

For soft tacos: put filling in tortillas. Serve with shredded cheese, guacamole, sour cream and salsa. Add any toppings you want.

For chimichangas: take tortilla and put 1/2 cup of filling in it. Fold the two sides over and roll, keeping it closed with a toothpick. Fry in about 1 inch of oil. Turn it when the bottom is brown to cook both sides until golden and crisp. Top with all the fixings you want: lettuce, cheese, tomatoes, sour cream, salsa, olives, green onions, etc. Serve with spanish rice and black beans.

For salad: Layer the hot meat filling over lettuce and anything else (see toppings above) including rice and beans if prefer. Can buy tostada shells, cook as per directions on package, and layer everything in tostada!

Sunday, December 7, 2008

Peppermint Ice Cream Desserts

Each year I look forward to the Christmas season and all the wonderful peppermint treats. Dreyers peppermint ice cream, mint m&m's, peppermint hot chocolate, and of course the combination of peppermint and chocolate. There are too many tempting choices! Here are two ice cream favorites:
We love this dessert. It's handy to keep in the freezer for those drop-by Christmas guests! It does need approx. 11 hours to freeze, so plan ahead.

Chocolate Peppermint Dessert
1 pkg (1 pound) oreo cookies, crushed (about 3 cups)
1/2 cup butter, melted
1/2 gallon peppermint ice cream, softened
12 oz cool-whip, thawed
1/3 cup butter
2 cups prepared hot fudge sauce
1/2 cup crushed peppermint candies or candy canes

Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased 13x9 pan. Stir together ice cream and 2 cups of cool whip; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm. Pour hot fudge sauce evenly over ice cream. Sprinkle with crushed candy canes. Freeze at least 8 hours but no longer than 2 weeks. To serve, cut into squares. Serve with extra cool whip and warm hot fudge sauce. 15 servings

These ice cream balls are very easy to make, unless you are making 95, like my 2 friends and I did last week for an adult social. These are great to top with a favorite holiday cookie. We served them in wide mouth cups and dipped the rims in red sprinkles for a festive presentation! This recipe is easy to adjust for large or small groups.

Peppermint Snowballs

1/2 gallon vanilla ice cream, softened slightly
crushed candy canes

Use an ice cream scooper to scoop 12 large scoops of ice cream. Roll the ice cream balls in crushed candy canes. Place in wide mouth cups or dessert bowls and add a cookie or mini candy cane to serve. Serves 12. Enjoy!

Saturday, November 22, 2008

I'm Thankful for Side Dishes!

It's almost Thanksgiving, the top food holiday of the year! Although I love this day, sometimes the food selection is predictable and well, boring. I'm grateful for unique side dishes to go along with that yearly turkey and pumpkin pie! Here are two twists on traditional favorites, I'll have to beg my mother-in-law for her sweet potato recipe later, it's superb!

If your family enjoys a cranberry sauce with their turkey, try this! We enjoy this every year. The fresh cranberries and orange make a far superior sauce than just jellied cranberry sauce. This recipe is from my mom and Aunt Kleis - thanks for sharing with us!

Cranberry-Orange Sauce
1/2 cup orange juice
1/2 cup water
1 cup sugar
1 Tbsp grated orange rind
1 pkg fresh cranberries

Mix together in saucepan. Cook until cranberries pop. Bring to a boil, then turn lower until they pop and thicken. Cool and store.

I found this recipe years ago amongst several recipes sent by a company trying to get me to buy their magazine. I'm not a fan of the popular green bean casserole but I do love this version that uses fresh green beans and fresh bread crumbs. If you decide to use store bought bread crumbs to save time, try the Panko bread crumbs. These Japanese crumbs are much better and crispier than the regular ones. Have a Happy Thanksgiving and enjoy that pumpkin pie!
Green Bean Casserole

Sauce:

1 1/2 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
3-4 tsp dry ranch salad dressing mix
1/4-1/2 tsp pepper

Casserole:

1 cup chopped onion
2 gloves garlic, minced
1 1/2 cups sliced fresh mushrooms (can leave out if you don't like mushrooms)
1 1/4 pounds fresh green beans, cooked until crisp-tender

For white sauce: melt butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and pepper; set aside.

Preheat oven to 350. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Remove half of onion mixture; set aside. Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1 1/2 quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes. Enjoy!

Tuesday, November 4, 2008

Comforting Cream Cheese Potato Soup

We have had some very rainy weather lately. The foggy mornings and rainy days make me want to curl up next to a roaring fire with a good book and some steaming soup or hot chocolate in my hands. That doesn't happen as nearly as I would like, but at least I can make my comfort food! This is a new favorite I found on The Sisters Cafe cooking blog. I love potato soups and this one is wonderful!

Chicken Cream Cheese Soup
1 lb chicken (breasts, tenders or combo)
1 onion, diced
1-2 Tb butter
2 handfuls baby carrots (about 2 cups sliced small)
3-4 potatoes, diced small
1 c milk
1/4 c flour (to make gluten-free, use Pamela's GF flour blend)
8 oz package cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of water or enough to cover vegetables. Add bouillon cubes (I add 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Friday, October 17, 2008

Chocolate Chip Pumpkin Bread

Another Autumn tradition is baking this chocolate chip pumpkin bread. I got it from a Taste of Home magazine a few years back. It makes a perfect after-school or anytime snack. I even love to warm up a slice, slather butter on it and have it with breakfast. But that's just me, you go ahead and eat it anytime you choose! It makes two regular loaves or you could use 3-4 mini-loaf pans. Jazz things up by adding some mini-chocolate chips on top after it's baked. The best part is it's perfect for giving to friends as a fall treat. Add some of those new pumpkin spice hershey kisses wrapped in cellophane and everyone will want you to come over!

Chocolate Pumpkin Bread

3 1/3 cups flour
3 cups sugar
4 tsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
4 eggs
1 can (15 oz) solid-pack pumpkin
2/3 cup water
2/3 cup canola oil
2 cups (12 oz) semisweet chocolate chips
1 cup sliced almonds, toasted (optional - I leave out)

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil. Stir into dry ingredients just until moistened. Stir in chocolate chips (and almonds if you like).

Pour into two regular greased loaf pans (or use 3-4 mini-loaf pans). Bake at 350 for 70-75 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.

Sunday, September 28, 2008

Cooking with Fall Apples

Aah, the first crisp apples of Fall. They are the only thing that help me get over losing the summer fruits. Fall is my favorite time to bake. Apples and cinnamon and pumpkin, oh my! And yes, I did notice that I am posting more dessert recipes than main dish recipes. I just can't help it. I get excited every time I have an excuse to make a dessert whereas I have to do main dishes every day. The boys picked our apple tree clean of apples last week so we were excited to use them in some recipes.

This recipe for apple dumplings is from The Pioneer Woman website. This is hands down my favorite cooking site. She is so hilarious and shows descriptive step by step pictures of making the recipes. You will probably never visit my cooking blog again after seeing hers, but it's so fun I still need to share it with you! We made these dumplings last week and were in heaven. I cut the recipe in half and baked it in a 9x9 pan instead. Later I wished I had made the whole recipe because I loved them so much. I didn't have any leftovers to hide and eat after the kids went to bed. Oh well, next time, because I will be making these again soon!

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel, core and cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top. Bask in the praise from your family and friends!

Monday, September 15, 2008

"Hot Chocolate" Brownies in a Mug

Brownies are the only dessert I make where I have to stop myself from licking all the batter. I am very selfish with my brownies, only sharing a few with the boys and gobbling up the rest after they are in bed. I curl up on the couch with my warm brownie in a bowl, topped with vanilla bean ice cream and chocolate syrup. Pure chocolate bliss. Luckily for my boys, the Crock Pot Lady blog had this fun recipe for making brownies in mugs in a crock pot. Of course it’s easy to make brownies in the oven, but this is novel and fun! We made these brownies for a family movie night last week. It was hard for me to share so much with them, but my boys were so excited and LOVED eating their "hot chocolate" brownies. And sharing is good!
Brownies in a Mug
-mugs (I fit 4-5 mugs inside of a 6 quart crockpot. Don't pick fancy mugs--use ones that you would throw in the dishwasher or heat up in the microwave.)
-your favorite brownie mix and ingredients per box instructions
-whipped cream or vanilla bean ice cream
-chocolate syrup and/or sprinkles or mini m&m's (optional)

Mix up the brownie mix according to the directions listed on the package. Spray the mugs with cooking spray. Spoon brownie mix into each mug, filling it about 1/2 to 2/3 of the way. Put the mugs in the crockpot. Cover and cook on high for 2 to 3 ½ hours.

Cook time depends on what brownie mix you use, just check about every half hour after 2 hours. You will know they are fully cooked when they have risen, pulled away at the sides and you can insert a knife and pull it back out clean. Unplug the crockpot, and let the mugs sit with the lid off. They will be HOT. Leave them alone for a bit before removing. When the mug is coolish to the touch, top with whipped cream or vanilla ice cream and optional toppings.

Sanity Savers : The Crock Pot

I really, really love my crock pot. I think it is definitely in my top 10 favorite things list. I usually use my crock-pot once a week but last week I was inspired to use it everyday. What a difference it made for our evenings! I will be posting some favorites that help make for stress-free dinners!

This recipe is the quickest and easiest crock pot recipe I use with only 4 ingredients! It is not what I would call low-fat, but more importantly it is delicious and comforting! Of course you could use low fat cream cheese and cream of chicken soup if you wanted to. I just don't. Although I probably should. Nah, I'd rather just go walk it off instead! I got this recipe from my friend Stephanie C. a few years back - thanks!

Cream Cheese Chicken

8 oz cream cheese, softened
1 can cream of chicken soup
1 pkg Italian dressing mix
8-12 chicken tenders
(this recipe is easy to reduce/double as needed for your family)

Combine cream cheese, soup and Italian dressing mix and pour over chicken in crock pot. Cook on low heat for 6-8 hours. Serve over rice (or egg noodles if you prefer).

Tuesday, August 26, 2008

Dutch Oven Delights

I got a dutch oven for my birthday and I am all pumped up to use it! I love my slow cooker, but Dutch ovens always looked intimidating to me because I thought they were just for camping. Then we visited our friends and I was surprised to see them simply using it in their backyard, placed on cement patio stones. I am excited to explore this whole new area of cooking, plus it's a great item to have in your food storage for when the electricity goes out! Check out Byron's Dutch Oven Cooking for great info and tons of recipes on dutch oven cooking. Robb and Maria's favorites are the Peach-Orange Dump Cobbler and the Chocolate Lovers Delight. It's great because the website said these recipes can also be cooked in your oven at 350. Peach cobbler in rainy weather, yea!

Peach-Orange Dump Cobbler
2 (30 oz.) cans sliced peaches; drained (oooh, fresh peaches from the farmers market would be great too!)
1 yellow cake mix; dry
1 can Orange soda
1 1/2 tsp. cinnamon
4 Tbs. butter; cut into pieces
3/4 cup brown sugar
vanilla ice cream

Line a 12" Dutch oven with heavy duty foil. To Dutch oven add peaches and cinnamon. Stir to mix. Sprinkle brown sugar over fruit. Dump cake mix in a large pile over center of fruit. Make a well in the center of the cake mix. Pour orange soda into the well then stir cake mix in to moisten. Spread mixture evenly over fruit. Dot top with butter. Place lid on Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45-60 minutes.
Serve warm with vanilla ice cream.
Serves: 8-10

Thursday, August 7, 2008

Fresh berries make great trifles!


Recently we went to our local farmers’ market. The checkout gal looked like she was going to shed tears of joy as she listened to my boys argue over which fruit they liked best and what we should buy! I finally promised to come back weekly to get them out of there. Even baby Micah tried to get in on the action by snatching a handful of raspberries! I used the fresh berries to make this trifle for a church social. The recipe is from an "Everyday with Rachael Ray" magazine.










 Lemon-Berry Trifle
1/2 cup seedless raspberry jam
2 cups heavy whipping cream, chilled
10 oz prepared lemon curd
1 angel food cake, cut into pieces (I prefer to make my own with a boxed mix, but to save time you can buy 12 ready made sponge cake shells and cut them in half)
3 half-pints raspberries, blackberries or both

-In a small bowl, stir together the jam and 1/4 cup water and microwave for 1 minute. Stir until slightly cool.
-Using an electric mixer, beat the cream at medium-high speed until stiff. Fold in the lemon curd until mixed.
-Lay pieces of angel food cake or 8 cake shell halves in an even layer in the bottom of a 10-cup trifle bowl (or other straight-sided, clear glass bowl). Drizzle 1/4 cup of the melted jam mixture onto the cake. Spoon one-third of the lemon cream on top and spread evenly. Sprinkle a half-pint of berries on top. Repeat the layering twice, mounding the last batch of berries in the center of the trifle.

Tuesday, July 29, 2008

Dinner and a Movie: Gyros

I can't make greek gyros without thinking about "My Big Fat Greek Wedding." Such a fun movie, and you can't beat the combo of family and good food. I love gyros because like tacos, the toppings are easy to personalize. I combined several different recipes to make this one. We like our flatbread/pitas charred and crispy, but you can also fold them soft like a sandwich. Hope you enjoy - Opa!

Greek Gyros

1-2 lbs 1-inch-thick sirloin steak (or can use rotisserie chicken)
2 Tbsp olive oil
Flatbread or pita bread
Toppings: thinly sliced cucumber, tomato and red onion, olives, shredded romaine or baby spinach leaves, lemon wedges

Yogurt Sauce:
1 cup crumbled feta cheese
3/4 cup plain yogurt (greek-style if you can find it)
1 tsp lemon juice
1 clove garlic, grated (or 1 tsp jarred minced garlic)
1 tsp oregano
1 tsp ground cumin
1-2 dashes hot pepper sauce (optional)

  • Preheat broiler or a grill to medium. Drizzle the steak with olive oil, season with salt and pepper. Cook, turning once, 8 to 10 minutes, or until done to your liking. Let cool slightly, then thinly slice.
  • While steak is cooking, puree the feta, yogurt, lemon juice, garlic and spices in food processor, blender or magic bullet. Season with salt and pepper. Transfer to a bowl.
  • Char the flatbread/pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with lemon wedges and yogurt sauce.

Thursday, July 17, 2008

Sneaky Summer Snacks

While I usually enjoy having all my children home for the summer, I do not enjoy the endless begging for snacks. What's a desperate mom to do, with food prices rising as fast as my boys' appetites? Here are some snacks that my kids love to eat and I love to serve because they are healthy:

-yogurt with granola mixed in
-all-natural fruit leather (costco sells them)
-fresh or dried fruit (Costco sells dried cherries & dried mangoes that are awesome!)
-homemade muffins with a vegetable puree mixed in (more on purees later)
-veggies with dip (okay, okay, so my kids don't enjoy this often!)
-homemade or store-bought popsicles (whole fruit ones are preferable)
-string cheese or cheese w/crackers (Try FoodShouldTasteGood Multigrain tortilla chips/crackers. They are great plain, topped with cheese or try with melted cheese for healthier nachos. Thanks to Michelle W. who found them at costco {thank heavens we have a new costco nearby!})

Try these recipes for easy summer snacks that the kids can help you make:

Fruit & Cheese Kabobs
1 pint fresh strawberries, halved
1 1/2 cups red or green grapes
1 pkg (8 oz) cheddar & Monterey Jack cheese cubes
(You could also add other fruits your family enjoys, like melons or pineapple)

On 12 wooden skewers, alternately thread the fruit and cheese cubes. Serve with dip.

Fruit Dips:

Mix 1 cup (8 oz) vanilla yogurt, 1/2 cup sour cream, 2 tbsp honey and 1/2 tsp ground cinnamon. Serve immediately with fruit or refrigerate.
-or-
Mix 1 1/2 cup strawberry yogurt with 1 1/2 cup cool-whip. Can add colored sprinkles for fun right before serving.

Berry Yogurt Popsicles:

1 can pear halves in heavy syrup
1 cup blueberries (fresh or frozen)
2 cups vanilla yogurt

Drain the pears, reserving 2 Tbsp syrup. Place ingredients in a blender. Cover and mix until smooth. Pour into popsicle molds or paper cups with wooden sticks. Freeze until firm, 2 hrs or more.

Orange Creamysicles:

1 (6oz) can orange juice concentrate, thawed
2 1/4 cups heavy cream

Mix together and pour into six popsicle molds or paper cups with wooden sticks. Freeze until firm, 2 hrs or overnight. (To unmold, it helps to set the molds or cups in hot water for 30 seconds to loosen).
Frozen Bananas on a Stick:
  • 4 medium firm ripe bananas, halved crosswise
  • 1 pkg semi-sweet chocolate chips (also try white chocolate or butterscotch chips)
  • 1/4 cup heavy cream
  • 2 Tbsp butter
  • Choose for topping: granola, coconut, crushed nuts or cookies, mini choc chips or sprinkles
Peel bananas and insert a popsicle stick into cut end. Wrap loosely in wax paper and freeze for two hours. In top of double boiler (or microwave) melt chocolate with cream and butter until smooth and set aside. Transfer melted chocolate to a tall, narrow glass. Dip each banana into the chocolate, allowing excess to drip off. Roll in favorite topping. Serves 8.

Friday, July 11, 2008

Homestyle Amish Biscuits

One of my major food weakness is bread. But not just any supermarket bread will do, we're talking hot, crispy bread from my bread machine, homemade buttery rolls & biscuits or sweet wholesome muffins. Oooh, I'm hungry already! These amish biscuits are a quick favorite to make and would be great with the jambalaya, hearty casseroles or soup.

Homestyle Amish Biscuits
2 1/2 cups flour
1/4 cup sugar
1 1/2 tbsp baking powder
3/4 cup cold butter or margarine
1 cup cold milk

Combine dry ingredients. Cut in butter or margarine (using a pastry blender or two knives) until mixture resembles coarse crumbs. Stir in milk just until moistened. Spoon into greased muffin tins. Bake at 400 for 20 minutes or until golden brown on top. Makes 1 dozen and they are great with jelly/jam.

Thursday, July 10, 2008

Strawberry Spinach Salad

I love combining recipes to fit my tastes. This strawberry salad is a favorite during the summer!

Strawberry Spinach Salad
1-2 bags baby spinach leaves, or 6 cups fresh spinach, washed & torn
1 pint fresh strawberries,, sliced
1 pkg (4 oz) crumbled feta cheese
1/4 cup sliced almonds or walnuts, toasted
red onion, sliced in rings

Combine ingredients in a large salad bowl. Serve with dressing. Enjoy! (My favorite salad dressings for this would be Good Seasons Red Raspberry vinaigrette with poppyseed, Brianna's Rich Poppyseed dressing or a good balsamic vinaigrette)

Family Favorites

I will post my recipes here now instead of on my family blog. Here are some family favorites.

Chicken Rice Casserole
(my favorite "comfort casserole" for these cold nights huddled around the heater!)

1 box Long Grain Wild Rice Mix, cook per directions on box
1 can cream of chicken soup
1/2 cup mayo
1 cup chopped celery
1 small onion, chopped
7-8 chicken breast tenders, cooked and diced

Combine all ingredients and put in greased casserole dish. Top with 1 small can fried onion rings. Bake for 30 minutes at 350. Watch so top doesn't burn during last few minutes.


This is a great and easy dessert to make. I love it because you can use different flavors of pudding. Try lemon in the spring, pumpkin spice in the fall, and chocolate anytime!

Versatile Pudding Dessert
(from my mother-in-law Cindy, appropriate as this is Mother's Day!)
1 cup flour
1 cup chopped walnuts
1 stick butter (softened)

-Mix together and press into a 13x9 pan. Bake at 350 for 12-15 minutes. Cool.

1 cup powdered sugar
8 oz cream cheese
1/2 cup cool whip (buy the 12 oz size)

-Whip with beaters and spread over cooled crust.

2 small pkg instant pudding
(any flavor, my favorites are chocolate, lemon or pumpkin spice)
2 1/2 cups milk

-Whip and pour over cream cheese mixture. Top with remaining cool whip.
-Optional: Sprinkle with chocolate chips or shavings, lemon zest or slices, crumbled gingersnaps, etc. to match your pudding flavor)

This is another easy dinner that the whole family enjoys and gets those veggies into your kids and husbands! Enjoy.

Maple-Roasted Chicken Thighs

4 large skinless chicken thighs (1 1/2 lbs)
2 small sweet potatoes, peeled & cut into 1 inch pieces
1 small onion, cut into 1 inch pieces
1/2 (16 oz) bag baby carrots
1/4 cup pure maple syrup
1 tsp salt and 1/4 tsp pepper

Preheat oven to 450. In large shallow roasting pan, combine ingredients and toss to coat. Roast chicken mixture 40-45 minutes or until juices run clear and liquid in pan thickens slightly. Stir vegetables and turn chicken over halfway through roasting. Enjoy!