I cook this One Pot Parmesan Chicken and Rice in my T-Fal Saute Pan, it is plenty deep and it has a lid! I got this as a Christmas gift last year and, while it is large it cooks very evenly and is super easy to clean.

One Pot Parmesan Chicken and Rice Recipe

Printable recipe below

Ingredients

• 1 1/2 lbs chicken breasts boneless, skinless
• 4 TBS butter
• 1 TBS onion powder
• 3 tsp minced garlic
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 14.5 oz chicken broth
• 1 cup white rice
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese

Instructions

1. On a gel cutting board, cut the chicken into 1″ cubes, set aside.
2. Place your pan on medium high heat, add the butter and melt it.
3. Add the chicken, onion powder, Italian seasoning, salt, and pepper.
4. Cook, stirring regularly for about 5 minutes until the chicken is cooked through.
5. Add the minced garlic and cook for another minute. Keep stirring, you don’t want the garlic to burn.
6. Pour in the chicken broth and add the rice. Stir to mix the ingredients together.
7. Bring to a boil, then reduce heat to simmer. Cover and let cook for 18-20 minutes, until rice is fluffy.
8. Remove lid, mix in heavy cream and Parmesan cheese. Serve.

Print

One Pot Parmesan Chicken and Rice

This easy and delicious one pot meal is perfect for a week night dinner and clean up is simple!

Course Entree

Cuisine American

Keyword baked chicken, easy recipe, one pot, parmesan, rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 1 1/2 lbs chicken breasts boneless, skinless
• 4 TBS butter
• 1 TBS onion powder
• 3 tsp minced garlic
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 14.5 oz chicken broth
• 1 cup white rice
• 1/2 cup heavy cream
• 3/4 cup grated parmesan cheese

Instructions

• On a gel cutting board, cut the chicken into 1" cubes, set aside.
• Place your pan on medium high heat, add the butter and melt it.
• Add the chicken, onion powder, Italian seasoning, salt, and pepper.
• Cook, stirring regularly for about 5 minutes until the chicken is cooked through.
• Add the minced garlic and cook for another minute. Keep stirring, you don't want the garlic to burn.
• Pour in the chicken broth and add the rice. Stir to mix the ingredients together.
• Bring to a boil, then reduce heat to simmer. Cover and let cook for 18-20 minutes, until rice is fluffy.
• Remove lid, mix in heavy cream and Parmesan cheese. serve.

I hope you enjoy this One Pot Parmesan Chicken and Rice recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

Other Easy Recipes You May Like:

Simple Spicy Ranch Air Fryer Chicken

Chicken Taco Rollups

Ginger Chicken with Ramen

Oven Baked Bacon Wrapped Chicken Tenderloins

The post One Pot Parmesan Chicken and Rice Recipe appeared first on The Mom Maven.

I know, some of you are thinking, “A cookout for Easter dinner !?!” Yes, you see, we all serve in leadership at our respective churches and Easter is like Super Bowl Sunday for the Christian faith. We are all super busy for all of Holy Week and the week before. No one is ready to prepare or host a traditional Easter dinner. We haven’t done that since my mom sold her house and moved into a little apartment. Traditionally she and dad hosted and we all descended on their house when we got out of church.

This year Jordan and Savannah offered to host a cookout Sunday evening. Jordan grilled burgers and made his signature pasta salad, I brought this Loaded Ranch Potato salad and mac and cheese. Nana made her signature punch and brought cake. Aaron and Summer were able to come at the last minute so they just brought Harmony, their almost 2 year old, and we were all happy!

As much as we all loved my mom’s potato salad, in her later years she complained about how much work it was, so she only made it 1-2 times a year. I decided to make my potato salad the easiest way possible…using my Ninja Foodi! All 3 of the cooked items were made in the Foodi, this makes for much easier clean up! You can do it all on the stove…but why? Lol!

Loaded Ranch Potato Salad Ninja Foodi Recipe

Ingredients

• 2 lbs russet potatoes
• 6 eggs
• 6 slices bacon
• 3/4 cup sharp cheddar cheese shredded
• 3/4 cup mayonnaise-I use Duke’s
• 1 pkg ranch dressing mix-I use Hidden Valley
• 1 1/3 cups water divided

Instructions

Preparing the Ingredients

1. Place the air crisp basket in the Foodi. Add the eggs and 1 cup of water.
2. Place the pressure cooker lid on the Foodi making sure the vent is closed. Set the Foodi to pressure cook on high for 5 minutes and press start.
3. While the eggs are cooking, wash and peel your potatoes and then chop them into small chunks.
4. When the eggs are done cooking, set a timer for 5 minutes so that the pressure can naturally release.
5. Prepare a bowl of ice (ice bath) for the eggs.
6. Once the 5 minute natural release is done, move the vent to release any additional pressure before opening the Foodi.
7. Remove the eggs using tongs and place them in the ice bath for 5 minutes.
8. Place the potatoes in the air crisp basket and add the additional 1/3 cup water. Place the pressure cooker lid back on the Foodi, close the vent and set on high pressure cooker for 2 minutes.
9. After the eggs have been in the egg bath for 5 minutes remove them to a bowl to continue cooling.
10. When the potatoes are done cooking, move the vent to the open position to quick release. Once the steam is released, open the lid and place the potatoes in a large bowl.
11. Remove the air crisp basket from the Foodi and use a paper towel to wipe out any remaining liquid.
12. Replace the basket into the Foodi.
13. Add the bacon pieces to the basket.
14. Switch the Foodi to Air Crisp. Close the Air Crisp lid.
15. Set the temperature to 360° F and the time to 12 minutes.
16. Check for doneness at 12 minutes, if you want it crispier, add 1-2 minutes.
17. When cooked, use your kitchen shears to cut the bacon into small pieces.
18. Peel the eggs by cracking them on the counter top and then rolling them. Pressure cooked eggs are so easy to peel!
19. Chop eggs and place them back in their bowl.

Assembling the Loaded Ranch Potato Salad

1. In a small bowl mix together the mayonnaise and ranch dressing mix.
2. Scoop the mayo mixture into the potato bowl and coat well using a wooden spoon.
3. Fold in the eggs, bacon, and cheese.
4. Cover and chill for 4-24 hours before serving.

Print

Loaded Ranch Potato Salad

Delicious Loaded Ranch Potato Salad comes together easily when all of the components are cooked in the Ninja Foodi.

Course Side Dish

Cuisine American

Keyword Foodi, loaded potatoes, ninja foodi, potato salad, ranch

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Chill Time 4 hours hours

Total Time 5 hours hours 50 minutes minutes

Servings 8 servings

Equipment

• 1 Ninja Foodi

Ingredients

• 2 lbs russet potatoes
• 6 eggs
• 6 slices bacon
• 3/4 cup sharp cheddar cheese shredded
• 3/4 cup mayonnaise I use Duke's
• 1 pkg ranch dressing mix I use Hidden Valley
• 1 1/3 cups water divided

Instructions

Preparing the Ingredients

• Place the air crisp basket in the Foodi. Add the eggs and 1 cup of water.
• Place the pressure cooker lid on the Foodi making sure the vent is closed. Set the Foodi to pressure cook on high for 5 minutes and press start.
• While the eggs are cooking, wash and peel your potatoes and then chop them into small chunks.
• When the eggs are done cooking, set a timer for 5 minutes so that the pressure can naturally release.
• Prepare a bowl of ice (ice bath) for the eggs.
• Once the 5 minute natural release is done, move the vent to release any additional pressure before opening the Foodi.
• Remove the eggs using tongs and place them in the ice bath for 5 minutes.
• Place the potatoes in the air crisp basket and add the additional 1/3 cup water. Place the pressure cooker lid back on the Foodi, close the vent and set on high pressure cooker for 2 minutes.
• After the eggs have been in the egg bath for 5 minutes remove them to a bowl to continue cooling.
• When the potatoes are done cooking, move the vent to the open position to quick release. Once the steam is released, open the lid and place the potatoes in a large bowl.
• Remove the air crisp basket from the Foodi and use a paper towel to wipe out any remaining liquid.
• Replace the basket into the Foodi.
• Add the bacon pieces to the basket.
• Switch the Foodi to Air Crisp. Close the Air Crisp lid.
• Set the temperature to 360° F and the time to 12 minutes.
• Check for doneness at 12 minutes, if you want it crispier, add 1-2 minutes.
• When cooked, use your kitchen shears to cut the bacon into small pieces.
• Peel the eggs by cracking them on the counter top and then rolling them. Pressure cooked eggs are so easy to peel!
• Chop eggs and place them back in their bowl.

Assembling the Loaded Ranch Potato Salad

• In a small bowl mix together the mayonnaise and ranch dressing mix.
• Scoop the mayo mixture into the potato bowl and coat well using a wooden spoon.
• Fold in the eggs, bacon, and cheese.
• Cover and chill for 4-24 hours before serving.

There were some leftovers, not everyone in my family likes potato salad, and that actually made me happy because I have been enjoying this potato salad with my lunch!

I hope you enjoy this Loaded Ranch Potato Salad recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Loaded Ranch Potato Salad Ninja Foodi Recipe appeared first on The Mom Maven.

I am going to give you the full recipe which feeds 4-6 people, I usually cut it in half because there are only two of us at home.

Ninja Foodi Beef Tips and Gravy

Ingredients

• 2 lbs beef tips or stew beef
• 1 tsp black pepper
• 2 pkgs low sodium brown gravy mix
• 2 cups beef broth
• 2 TBS canola oil
• 2 tsp onion powder
• 2 tsp minced garlic
• 2 tsp A-1 sauce
• 1 pkg dry onion soup mix
• 2 TBS water
• 3 TBS corn starch

Ninja Foodi Beef Tips and Gravy Instructions

1. In a large bowl mix together the beef broth and the gravy packets. Set aside.
2. Sprinkle the pepper on the beef tips. Set aside.
3. Turn the ninja Foodi to sear/saute and add oil. Next add the beef tips and cook until brown on all sides, 4-5 minutes.
4. Sprinkle the onion powder over the beef tips and cook another 3-4 minutes.
5. Add the minced garlic, cook for an additional 30 seconds and then turn the saute function off.
6. Add the A-1 sauce and the onion soup mix into the Foodi and then pour the gravy mixture over everything.
7. Pot the pressure cooker lid on the Foodi and set it to Pressure and cook on high for 25 minutes. (It will take about 10 minutes to reach pressure before it starts cooking)
8. When it’s done cooking, set a timer for 20 minutes. Do not touch the Foodi during this time. Let the pressure naturally release.
9. When your timer goes off, open the vent to let any additional pressure to release before removing the lid.
10. Stir the contents of the pot with a wooden spoon.
11. In a small bowl mix together 2 TBS of water and 3 TBS of corn starch to thicken the gravy. Continue adding little bits of water until it reaches a smooth consistency. This is called a slurry.
12. Add the slurry to the Foodi and stir it in really well.
13. Let it sit for 5 minutes so the gravy can thicken and then serve.

Print

Ninja Foodi Beef Tips and Gravy

This easy, delicious and versatile recipe for making Beef Tips and Gravy in your Ninja Foodi will be a wonderful addition to your meal plan rotation.

Course Entree

Cuisine American

Keyword beef, beef tips, Foodi, gravy, pressure cooker

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Pressurize and Release 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Author cindy

Equipment

• Ninja Foodi

Ingredients

• 2 lbs beef tips or stew beef
• 1 tsp black pepper
• 2 pkgs low sodium brown gravy mix
• 2 cups beef broth
• 2 TBS canola oil
• 2 tsp onion powder
• 2 tsp minced garlic
• 2 tsp A-1 sauce
• 1 pkg dry onion soup mix
• 2 TBS water
• 3 TBS corn starch

Instructions

• In a large bowl mix together the beef broth and the gravy packets. Set aside.
• Sprinkle the pepper on the beef tips. Set aside.
• Turn the ninja Foodi to sear/saute and add oil. Next add the beef tips and cook until brown on all sides, 4-5 minutes.
• Sprinkle the onion powder over the beef tips and cook another 3-4 minutes.
• Add the minced garlic, cook for an additional 30 seconds and then turn the saute function off.
• Add the A-1 sauce and the onion soup mix into the Foodi and then pour the gravy mixture over everything.
• Pot the pressure cooker lid on the Foodi and set it to Pressure and cook on high for 25 minutes. (It will take about 10 minutes to reach pressure before it starts cooking)
• When it's done cooking, set a timer for 20 minutes. Do not touch the Foodi during this time. Let the pressure naturally release.
• When your timer goes off, open the vent to let any additional pressure to release before removing the lid.
• Stir the contents of the pot with a wooden spoon.
• In a small bowl mix together 2 TBS of water and 3 TBS of corn starch to thicken the gravy. Continue adding little bits of water until it reaches a smooth consistency. This is called a slurry.
• Add the slurry to the Foodi and stir it in really well.
• Let it sit for 5 minutes so the gravy can thicken and then serve.

I hope you enjoy this Ninja Foodi Beef Tips and Gravy recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Ninja Foodi Beef Tips and Gravy Recipe appeared first on The Mom Maven.

This recipe is great because, if you need to, you can use frozen chicken and it doesn’t change the cooking time! I love that about pressure cookers. I don’t know about you, but I often forget to defrost the meat. It can really mess up my meal timing.

Pressure Cooker Buffalo Chicken Pasta

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup Buffalo wing sauce, with a little extra to drizzle over completed dish
• 4 tsp butter sliced into pats
• 3 cups water, divided
• 16oz pasta, I use pene
• 8oz cream cheese cut into chunks
• 1 cup Ranch dressing
• 6oz shredded Mexican cheese blend
• 3oz real bacon bits

Instructions

1. Place the chicken in the bottom of the pressure cooker.
2. Pour the Buffalo wing sauce and 1 cup of water over top of the chicken.
3. Place the pats of butter on top.
4. Place the lid on the pressure cooker. Set to high pressure for 14 minutes.
5. Once the cooking time is over, do a quick release, about 2 minutes.
6. Remove the chicken to a plate and shred it.
7. Add the uncooked pasta to the pressure cooker.
8. Next add the shredded chicken, followed by the cream cheese and Ranch dressing.
9. Add the remaining 2 cups of water, don’t stir.
10. Replace the lid and set to high pressure for 4 minutes.
11. When the cooking time is done, do a quick release.
12. Stir the contents with a wooden spoon to combine the ingredients.
13. Top with the cheese and bacon bits.
14. If you have a Foodi, use the crisper lid and air crisp at 400° F for 1-2 minutes to melt the cheese.
15. Serve and drizzle Ranch dressing over the dish.

Print

Pressure Cooker Buffalo Chicken Pasta

This easy and flavorful one pot pressure cooker meal is a favorite in our family. It only takes about 45 minutes to make this Pressure Cooker Buffalo Chicken Pasta recipe.

Course Entree

Cuisine American

Keyword buffalo chicken, Foodi, instant pot, pasta, pressure cooker

Prep Time 2 minutes minutes

Cook Time 20 minutes minutes

Pressure 24 minutes minutes

Total Time 46 minutes minutes

Servings 4 servings

Author cindy

Equipment

• Pressure Cooker

Ingredients

• 1 lb chicken breast boneless, skinless
• 1 cup Buffalo Wing Sauce I use Frank's
• 4 teaspoons butter sliced into pats
• 3 cups water divided
• 16 oz pasta I use pene but elbows or medium shells would work too
• 8 oz cream cheese cut into chunks
• 1 cup Ranch dressing have extra to drizzle over each serving if desired
• 6 oz shredded Mexican cheese blend
• 3 oz real bacon bits

Instructions

• Place the chicken in the bottom of the pressure cooker.
• Pour the Buffalo wing sauce and 1 cup of water over top of the chicken.
  
• Place the pats of butter on top.
• Place the lid on the pressure cooker. Set to high pressure for 14 minutes.
• Once the cooking time is over, do a quick release, about 2 minutes.
• Remove the chicken to a plate and shred it.
• Add the uncooked pasta to the pressure cooker.
• Next add the shredded chicken, followed by the cream cheese and Ranch dressing.
  
• Add the remaining 2 cups of water, don't stir.
• Replace the lid and set to high pressure for 4 minutes.
• When the cooking time is done, do a quick release.
• Stir the contents with a wooden spoon to combine the ingredients.
• Top with the cheese and bacon bits.
• If you have a Foodi, use the crisper lid and air crisp at 400° F for 1-2 minutes to melt the cheese.
• Serve and drizzle Ranch dressing over each serving if desired

Notes

1. Chicken can be fresh or frozen.
2. Water is divided 1 cup and 2 cups
3. You can cook and chop 3 slices of bacon instead of using real bacon bits.
4. It takes about 10 minutes for the pressure cooker to reach pressure before it starts cooking.
5. It takes about 2 minutes to do a quick pressure release.

I’ve been using my Foodi more and more lately and I love it! I make a lot of one pot meals, which means easier clean up! So far I’ve shared my 3 Envelope Pressure Cooker Roast, Simple Spicy Ranch Chicken-Air Fryer, and Pressure Cooker Barbecue Chicken, so make sure you try those as well.

I hope you enjoy this Pressure Cooker Buffalo Chicken Pasta recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Last week, while we were stuck at home thanks to Hurricane Eta causing a deluge outside, I wanted to bake. I couldn’t run to the store because of the weather so I had to take inventory of what I had on hand and get creative. The result was so delicious, I amazed myself.

I used a basic cookie base recipe but I substituted half of the granulated sugar for brown sugar. This change gives the cookies a more caramel type flavor that goes so well with both the peppermint and white chocolate. I will warn you, this is a rather dry cookie dough, don’t worry though, the cookies are soft and delicious.

Peppermint White Chocolate Chip Cookies

Ingredients

• 1 stick butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cups white chocolate chips
• 6 full size candy canes

Instructions

1. In a medium bowl with a large sieve, sift together the flour, baking soda, and salt and set aside.
2. Using a food processor or a baggie with a mallet, crumble the candy canes. You want small pieces, not crumbs. You should end up with about 1/2 cup of crushed candy cane. Set aside.
3. In a large mixing bowl, cream together the softened butter and the sugars,
4. Add in the egg and vanilla until combined.
5. Slowly add the dry ingredients while mixing until completely incorporated.
6. Using a wooden spoon, fold in the candy cane pieces and the white chocolate chips until they are spread throughout the cookie dough.
7. Cover the mixing bowl with plastic wrap and place in the refrigerator to chill for 1 hour.
8. When the hour is up, preheat oven to 350°F and line 2 cookie sheets with parchment paper.
9. Using a 1 tablespoon cookie scoop, scoop dough balls onto the prepared cookie sheets. Since the dough is dry, you may need to scoop the dough into your hands to form a good ball.
10. Place the dough balls at least 1″ apart on the cookie sheets.
11. Bake one tray at a time for 10-12 minutes, until edges are a light golden brown.
12. Cool cookies on the tray for 10 minutes before moving them to a cooling rack.

This recipe makes good use of mise en place, the French system of having everything in its place and making food prep easier in the long run.

Equipment Used to Make Peppermint White Chocolate Chip Cookies

• One Tablespoon Cookie Scoop
• Kitchen Aid Mixer
• Cookie Sheets
• Food Processor

These cookies got rave review from Ron and Jordan and Savannah, who walked down to get some the day after the storm.

Print

Peppermint White Chocolate Chip Cookies

These soft, not-too-sweet, Peppermint White Chocolate Chip Cookies are easy to make and perfect for all of your holiday gatherings.

Course Dessert

Cuisine American

Keyword christmas, christmas cookie, cookie, peppermint, white chocolate

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 32 cookies

Author cindy

Ingredients

• 1 stick butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cups white chocolate chips
• 6 full size candy canes

Instructions

• In a medium bowl with a large sieve, sift together the flour, baking soda, and salt and set aside.
• Using a food processor or a baggie with a mallet, crumble the candy canes. You want small pieces, not crumbs. You should end up with about 1/2 cup of crushed candy cane. Set aside.
• In a large mixing bowl, cream together the softened butter and the sugars,
• Add in the egg and vanilla until combined.
• Slowly add the dry ingredients while mixing until completely incorporated.
• Using a wooden spoon, fold in the candy cane pieces and the white chocolate chips until they are spread throughout the cookie dough.
• Cover the mixing bowl with plastic wrap and place in the refrigerator to chill for 1 hour.
• When the hour is up, preheat oven to 350°F and line 2 cookie sheets with parchment paper.
• Using a 1 tablespoon cookie scoop, scoop dough balls onto the prepared cookie sheets. Since the dough is dry, you may need to scoop the dough into your hands to form a good ball.
• Place the dough balls at least 1" apart on the cookie sheets.
• Bake one tray at a time for 10-12 minutes, until edges are a light golden brown.
• Cool cookies on the tray for 10 minutes before moving them to a cooling rack.

I hope you enjoy this Peppermint White Chocolate Chip Cookie recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Peppermint White Chocolate Chip Cookies appeared first on The Mom Maven.

I inherited my mom’s favorite cookbook and her recipe box. I have had her Banana Bread and Turkey Stuffing recipe for years. I now have her other family must-have recipe- Mimi’s Potato Salad, which I will share next summer when I’m finally brave enough to make it.

One of the recipes I was surprised to find was the Peanut Butter Jumble Bars. I knew it would be one of the first recipes I made because I have so many fond memories of baking and eating these delicious treats.

Peanut Butter Jumble Bars

Ingredients

• 1 cup butter softened
• 1.5 cups brown sugar
• 1 cup smooth peanut butter I use Skippy
• 2 eggs
• 2.5 cups flour
• 1 tsp baking powder
• 1 cup semi-sweet chocolate chips
• 1.5 cups Plain M&Ms

Peanut Butter Jumble Bars Instructions

1. Preheat oven to 350° F.
2. Line a 9 x 13″ pan with parchment paper. Spray the parchment with non-stick spray, set aside.
3. In a medium mixing bowl, using a large fine mesh strainer, sift together the flour and baking powder. Set aside.
4. In a large mixing bowl, cream together the butter and brown sugar.
5. Mix in the vanilla and peanut butter until just combined.
6. Add the eggs, mix until creamy.
7. Add in the dry ingredients, mix until well incorporated.
8. Using a wooden spoon, fold in the chocolate chips and M&Ms.
9. Scoop the batter into the pan. Using a silicone spatula to press the sticky batter into the pan evenly.
10. Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.
11. Cool completely before cutting and serving.
12. Store in an airtight container for up to 3 days.

Tools Used:

• Mixing Bowls with rubber bottoms
• Fine Mesh Strainer
• Wooden Spoon
• Silicone Spatula
• 9 x 13″ Baking Pan
• Electric Mixer

I made this recipe for my Wednesday night class at church. I know none of our church kids have a peanut allergy, so it was safe to bring. The girls loved the Peanut Butter Jumble Bars. One of the moms said I was spoiling her kids. They only want fresh baked goodies at home now!

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Peanut Butter Jumble Bars

These delicious, easy to make, Peanut Butter Jumble Bars are the perfect after school or anytime treat.

Course Dessert

Cuisine American

Keyword bar cookie, M&Ms, peanut butter

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 24 servings

Author cindy

Ingredients

• 1 cup butter softened
• 1.5 cups brown sugar
• 1 cup smooth peanut butter I use Skippy
• 2 eggs
• 2.5 cups flour
• 1 tsp baking powder
• 1 cup semi-sweet chocolate chips
• 1.5 cups Plain M&Ms

Instructions

• Preheat oven to 350° F.
• Line a 9 x 13" pan with parchment paper. Spray the parchment with non-stick spray, set aside.
• In a medium mixing bowl, using a large fine mesh strainer, sift together the flour and baking powder. Set aside.
• In a large mixing bowl, cream together the butter and brown sugar.
• Mix in the vanilla and peanut butter until just combined.
• Add the eggs, mix until creamy.
• Add in the dry ingredients, mix until well incorporated.
• Using a wooden spoon, fold in the chocolate chips and M&Ms.
• Scoop the batter into the pan. Using a silicone spatula to press the sticky batter into the pan evenly.
• Bake for 25-30 minutes, until golden brown and a toothpick comes out clean.
• Cool completely before cutting and serving.
• Store in an airtight container for up to 3 days.

I hope you enjoy this Peanut Butter Jumble Bar recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Peanut Butter Jumble Bars appeared first on The Mom Maven.

Our weeknight schedule is so busy we already have a fast food night on Wednesday on the way to church and Thursday is on your own night because I teach piano til 7pm and Ron is at church for worship team rehearsal til about 8:30pm. Sometimes we eat leftovers or sandwiches and sometimes we do fast food or order out from a restaurant on Thursdays.

Anyway, our crazy schedule, and my love for the combo of tomato and basil led me to create this recipe the other night. I had all these ingredients on hand so that made it even better. This recipe cooks for about 4 hours on low in a crockpot or slow cooker, so plan accordingly.

Crockpot Tomato Basil Chicken Ingredients

• 2 lbs chicken breasts skinless, boneless
• 10.75 oz Campbell’s Tomato Soup
• 3/4 cup heavy cream
• 1 TBS corn starch
• 2 tsp minced garlic
• 1 TBS dried basil or more to taste
• 1/4 tsp black pepper
• 1 cup Parmesan Cheese shredded

Instructions

1. Line the crockpot with a crockpot liner for easy clean up.
2. Place the chicken pieces in the bottom of the crockpot.
3. In a medium bowl, whisk together the soup, cream, corn starch, garlic, basil, and pepper.
4. Pour the sauce over the chicken. Flip the chicken over so that sauce is on both sides. Use a large spoon to cover the chicken in the sauce if necessary.
5. Cover and cook on low for 3 hours 45 minutes.
6. Remove the lid, sprinkle on the cheese and replace the lid. Continue cooking for 15 more minutes or until cheese is melted and internal chicken temperature reaches 165° F.
7. Serve with a side of spaghetti and garlic bread.

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Crockpot Tomato Basil Chicken

Made in a crockpot with pantry staples, this Crockpot Tomato Basil Chicken recipe is easy to make and delicious.

Course Entree

Cuisine Italian

Keyword basil, chicken, crockpot, tomato

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 2 lbs chicken breasts skinless, boneless
• 10.75 oz Campbell's Tomato Soup
• 3/4 cup heavy cream
• 1 TBS corn starch
• 2 tsp minced garlic
• 1 TBS dried basil or more to taste
• 1/4 tsp black pepper
• 1 cup Parmesan Cheese shredded

Instructions

• Line the crockpot with a crockpot liner for easy clean up.
• Place the chicken pieces in the bottom of the crockpot.
• In a medium bowl, whisk together the soup, cream, corn starch, garlic, basil, and pepper.
• Pour the sauce over the chicken. Flip the chicken over so that sauce is on both sides. Use a large spoon to cover the chicken in the sauce if necessary.
• Cover and cook on low for 3 hours 45 minutes.
• Remove the lid, sprinkle on the cheese and replace the lid. Continue cooking for 15 more minutes or until cheese is melted and internal chicken temperature reaches 165° F.
• Serve with a side of spaghetti and garlic bread.

I hope you enjoy this Crockpot Tomato Basil Chicken recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

Other Chicken Recipes You Might Like:

• Easy Cajun Butter Chicken
• Bowties and Buffalo Chicken Crockpot Meal
• Easy Dry Rubbed Baked Chicken
• Easy Fajita Chicken Marinade
• Easy Oven Baked Chicken Tenders
• Easy Chicken Taco Rollups
• Barbecue Chicken Sheet Pan Dinner

The post Crockpot Tomato Basil Chicken Recipe appeared first on The Mom Maven.

I finally have a class to bake for again!! They were the first to taste test my Super Simple Toffee Blondies.

On Wednesday we finally went back to offering on-campus Wednesday night discipleship classes at church. I over see the Wednesday night kid’s programs, Girls Clubs and Royal Rangers, as well as tech the 3rd-5th grade girls Stars Class. I have missed serving with my Wednesday night team and spending quality time with my girls.

During the last 7 months, many of my class moved on to middle school I did get some new third graders so now I get to train them up in the ways of Mrs Cindy’s Stars class. I’m known for being tough but fun. I’m also known for bringing in fresh baked treats, at least once a month. As girls graduate from my class, they often come visit me after youth group A. Because they still miss being in my class and B. To see if I baked.

Super Simple Toffee Blondies

This Super Simple Toffee Blondies recipe is just that, super simple. It’s so simple many kids could make it, with just some oven help from mom.

Toffee Blondies Ingredients

• 1/2 cup butter softened
• 2 1/2 cups brown sugar packed
• 1 tsp vanilla extract
• 2 eggs room temperature
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 2 cups flour
• 8 oz Heath Bar Baking Bits

Instructions

1. Preheat the oven to 350° F.
2. Line a 9 x 13″ baking pan with aluminum foil. Spray the foil with non-stick spray. Set aside.
3. In a large mixing bowl cream together the butter and sugar, I use the paddle attachment on my stand mixer.
4. Once creamed, add in the vanilla and the eggs, continue mixing.
5. Mix in the baking powder, salt, and flour until well combined.
6. Using a wooden spoon, stir in the Heath Bar baking bits.
7. Spread the batter into the prepared pan. The batter is a bit sticky so use your wooden spoon to spread it around the pan evenly.
8. Bake for about 23-25 minutes, the center should still be a bit wiggly, so be careful not to over bake.
9. Remove from oven and cool completely before cutting and serving.
10. Store leftovers, if you have any, in an air tight container for a few days.

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Super Simple Toffee Blondies

Sweet, chewie blondies with soft toffee bits, a perfect snack with a cup of coffee or a glass of milk.

Course Dessert

Cuisine American

Keyword blondies, toffee

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 24 blondies

Author cindy

Ingredients

• 1/2 cup butter softened
• 2 1/2 cups brown sugar packed
• 1 tsp vanilla extract
• 2 eggs room temperature
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 2 cups flour
• 8 oz Heath Bar Baking Bits

Instructions

• Preheat the oven to 350° F.
• Line a 9 x 13" baking pan with aluminum foil. Spray the foil with non-stick spray. Set aside.
• In a large mixing bowl cream together the butter and sugar, I use the paddle attachment on my stand mixer.
• Once creamed, add in the vanilla and the eggs, continue mixing.
• Mix in the baking powder, salt, and flour until well combined.
• Using a wooden spoon, stir in the Heath Bar baking bits.
• Spread the batter into the prepared pan. The batter is a bit sticky so use your wooden spoon to spread it around the pan evenly.
• Bake for about 23-25 minutes, the center should still be a bit wiggly, so be careful not to over bake.
• Remove from oven and cool completely before cutting and serving.
• Store leftovers, if you have any, in an air tight container for a few days.

The Toffee Blondies were a huge hit. Even Ron, who isn’t a big fan of sweets, squirreled a few away to make sure he would have some leftover after the girls ate them. I wish I had taken a picture when Abi bit into her blondie, her face was amazing!! She and Alana asked me to cater their next birthday parties, LOL.

I hope you enjoy this Super Simple Toffee Blondies recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Super Simple Toffee Blondies Recipe appeared first on The Mom Maven.

It takes just over an hour to cook the potatoes, but there isn’t a lot of prep, just peel and chop the potatoes. You can even peel and chop them in advance! Just put the peeled and chopped potatoes in a bowl of water in the fridge. Make sure the water is covering all the potatoes. When you are ready to cook drain off the water, and pat the potatoes dry with paper towels and you are ready to go.

Parmesan Ranch Potatoes

Ingredients

• 3-4 large russet potatoes
• 3 TBS butter cut into pats
• 2 1/2 TBS Bacon Bits
• 1/3 cup Ranch dressing
• 1/2 cup Parmesan Cheese shredded

Parmesan Ranch Potatoes Instructions

1. Preheat the oven to 400° F. Spray an 8 x 8″ pan with nonstick spray, set aside.
2. Peel the potatoes. Chop the potatoes into small 1/2″ cubes. Place the potatoes in the prepared pan.
3. Place the butter pats on top of the potatoes.
4. Sprinkle the bacon bits over the potatoes.
5. Cover with aluminum foil and bake for an hour, or until tender.
6. Remove pan from oven. Remove foil. Pour on the Ranch dressing and the Parmesan cheese. Stir well to coat.
7. Place back in the oven, uncovered, for about 5 more minutes, until the cheese is melted.

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Parmesan Ranch Potatoes

Need a new easy and delicious side dish? These Parmesan Ranch Potatoes are just the ticket. Filled with bacon, Ranch dressing and Parmesan cheese, the whole family will be loving this versatile side dish.

Course Side Dish

Cuisine American

Keyword bacon, parmesan, potatoes, ranch

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 servings

Author cindy

Ingredients

• 3-4 large russet potatoes
• 3 TBS butter cut into pats
• 2 1/2 TBS Bacon Bits
• 1/3 cup Ranch dressing
• 1/2 cup Parmesan Cheese shredded

Instructions

• Preheat the oven to 400° F. Spray an 8 x 8" pan with nonstick spray, set aside.
• Peel the potatoes. Chop the potatoes into small 1/2" cubes. Place the potatoes in the prepared pan.
• Place the butter pats on top of the potatoes.
• Sprinkle the bacon bits over the potatoes.
• Cover with aluminum foil and bake for an hour, or until tender.
• Remove pan from oven. Remove foil. Pour on the Ranch dressing and the Parmesan cheese. Stir well to coat.
• Place back in the oven, uncovered, for about 5 more minutes, until the cheese is melted.

Notes

This recipe is easily scaled for the size of your family.

While this specific recipe is for 4 people, it is easily scaled to serve any number of people. If you are feeding more than 6 people, use a 9 x 13″ pan, you don’t want multiple layers of potatoes in the pan, they won’t cook evenly.

I hope you enjoy this Parmesan Ranch Potatoes recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

Other Potato Recipes You might Like:

• Easy Oven Roasted Potatoes
• Crockpot Loaded Mashed Potatoes
• Twice Baked Potatoes
• Crockpot Mashed Potatoes
• Tex Mex Potatoes
• Melting Potatoes
• Rosemary and Thyme Smashed Potatoes
• Crispy Parmesan Potatoes

The post Parmesan Ranch Potatoes Recipe appeared first on The Mom Maven.

This recipe calls for 2 cups of tart baking apples peeled and chopped. Here is a list of the popular tart baking apples.

• Golden Delicious is a great baking apple. It is more sweet than tart and it retains its shape after baking.
• Cortland are slightly tart and somewhat sweet, a great all around baking apple.
• Granny Smith is crisp and sour, one of the most popular baking apples as it pairs well with sweet or warm spices. I always bake with Granny Smith apples.
• Honey Crisp holds firm when baked and has a more sweet than tart flavor.

Cinnamon Apple Coffee Cake Recipe

Ingredients

• 2 cups tart apples peeled and chopped
• 1 cup sugar
• 1/2 cup butter flavored shortening
• 1 tsp vanilla
• 2 eggs room temperature
• 2 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon divided
• 1 cup sour cream
• 3/4 cup brown sugar packed
• 2 TBS cold butter sliced

Cinnamon Apple Coffee Cake Instructions

1. Preheat the oven to 350°F. Grease two 8 x 8″ baking pans and set aside.
2. In the large bowl of a stand mixer, cream together the sugar and shortening until fluffy.
3. Add in the vanilla and eggs. Beat until well combined.
4. In a separate large bowl, sift together the flour, salt, baking soda, baking powder and 1/2 tsp of the ground cinnamon.
5. Gradually mix the dry ingredients with the batter, alternating with the sour cream. Mixing well.
6. Stir in the apples using a wooden spoon.
7. Divide into prepared baking pans.
8. In a small bowl, use a dough blender to combine the brown sugar, 1 tsp cinnamon, and butter until combined yet crumbly.
9. Sprinkle the topping over the batter.
10. Bake for 30 minutes or until a toothpick comes out clean.
11. Delicious when served warm or cool. Cover and refrigerate any leftovers.

Tools Used:

• Two 8 x 8″ baking pans
• Kitchen Aid Stand Mixer
• Dough Blender

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Cinnamon Apple Coffee Cake

Delicious and quintessentially fall, this Cinnamon Apple Coffee Cake is a wonderful autumn treat.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 18 slices

Author cindy

Ingredients

• 2 cups tart apples peeled and chopped
• 1 cup sugar
• 1/2 cup butter flavored shortening
• 1 tsp vanilla
• 2 eggs room temperature
• 2 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon divided
• 1 cup sour cream
• 3/4 cup brown sugar packed
• 2 TBS cold butter sliced

Instructions

• Preheat the oven to 350°F. Grease two 8 x 8" baking pans and set aside.
• In the large bowl of a stand mixer, cream together the sugar and shortening until fluffy.
• Add in the vanilla and eggs. Beat until well combined.
• In a separate large bowl, sift together the flour, salt, baking soda, baking powder and 1/2 tsp of the ground cinnamon.
• Gradually mix the dry ingredients with the batter, alternating with the sour cream. Mixing well.
• Stir in the apples using a wooden spoon.
• Divide into prepared baking pans.
• In a small bowl, use a dough blender to combine the brown sugar, 1 tsp cinnamon, and butter until combined yet crumbly.
• Sprinkle the topping over the batter.
• Bake for 30 minutes or until a toothpick comes out clean.
• Delicious when served warm or cool. Cover and refrigerate any leftovers.

I kept one of the pans here at home and I took the other one to church. I shared it with the volunteers serving with me in Kid’s Church. They all gave this recipe rave reviews. Several specifically mentioned how moist the cake was.

Other Apple Recipes

• Apple Toffee Blondies
• Caramel Apple Streusel Pies
• Apple Pie Crepes
• Crockpot Apple Barbecue Porkloin

I hope you enjoy this Easy Cinnamon Apple Coffee Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Cinnamon Apple Coffee Cake Recipe appeared first on The Mom Maven.