Cheesy Conies with Broccoli and Chicken

Don't ask me why I call them Conies...  my family has just always called them that. I think it probably stems back to being a kid and not being able to pronounce macaroni and they came out "conies". I'll have to ask my mom to know for sure... haha! But in our house, shell macaroni is called conies.

This was pretty quick and easy to whip up for dinner and it was yummy, and most importantly - kid approved!!

2 chicken breasts (cooked and diced into bite size pieces)
2.5 (dry) cups of shell macaroni
2 cups broccoli florets
1/2 cup onion (diced)
3 tbsp. butter
3 tbsp. flour
2.5 cups milk
2 cups shredded cheddar cheese
1/4 grated parmesan cheese
salt and pepper to taste

Boil your conies for about 8 minutes, then add your broccoli florets and boil for another 2 minutes. (You'll be making your sauce while these are boiling). Once done, set aside until sauce is complete.

Put your butter into a deep skillet over medium heat, then add your onion and let it cook and get soft for a few minutes. Add the flour to the butter/onion mixture until the onions are coated completely - let that cook for another minute or two. Add in the milk to make your roux. Stir with a wire whisk until the mixture is smooth. Add in your salt and pepper and let this simmer to thicken up.

When it's thick enough to coat the back of a spoon, add in your cheese. Stir until the cheese is fully melted.

Stir in the conie/broccoli mixture, add in your cooked chicken and voila! Cheesy conies with broccoli and chicken!

Enjoy!!

Cinnamon Cookies with Pumpkin Spice Kisses

This post is for all my American friends!!

For some reason, here in Canada we just don't have all the seasonal goodies that the states have. Fortunately, I have a friend who travels to the states on a regular basis and brings me back goodies when I ask! So I am fully stocked with pumpkin spice goodness at the moment (marshmallows, baking chips, pop tarts, coffee creamer and best of all KISSES!). I love.. like looooove pumpkin flavored everything!

Unfortunately, you can't get the pumpkin spice kisses used in this recipe here in Canada, so unless you have someone to send them to you, or you're making a trip south of the border sometime soon, you might not be able to partake in this recipe... but these cookies are pretty darn good, so they'd be alright without the pumpkin spice kisses too!

Recipe Source: Budding Baketress

1/2 cup of butter (softened)
1 1/2 cups sugar
1 tsp vanilla
2 eggs
2 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
3 tbsp milk (if dough is too crumbly)
1/3 cup sugar (for rolling cookies in)

Preheat oven to 375 F.

Unwrap your pumpkin kisses, throw them in a bowl and put them in the freezer (this will keep them from melting when you put them on your warm cookies).

Cream together the butter and sugar, add in the vanilla and eggs.

In a separate bowl sift together all the dry ingredients. Slowly add the dry mixture to the butter mixture. Once mixed, if the dough is too crumbly you can add in some milk to make it a little smoother.

Roll the dough into 1" balls, then roll in sugar. Place onto a greased cookie sheet.

Bake for about 9 minutes.

Once done baking, let the cookies cool for a few minutes and then press your kiss into the cookie.

They may melt a bit, so you can pop the whole pan into your freezer if you'd like to keep them from melting too much. I didn't do that, and I probably should have.... haha!

Enjoy!! 

Creamy Tomato Tortellini Soup

This is one of the best soups I've made in a long time. I highly recommend this one. It was delicious, quick and very easy to make.

2 tsp minced garlic
2 tbsp oil (I like to use avocado oil)
2 cans of cream of tomato soup (I use Campbells)
1/4 cup tomato paste
2 cups half and half
2 cups chicken stock
1 tsp onion powder
1 tbsp italian seasoning
1/2 tsp salt
1/2 tsp pepper
3 cups tortellini
1/2 cup shredded parmesan cheese for garnish


Heat oil in stockpot over medium heat, then toss in the garlic and saute for a few minutes until golden brown. Add in the tomato soup, tomato paste, half and half, chicken stock and spices then bring to a light boil. Once boiling, add in the tortellini and cook as per package directions.


Pour it into your bowl and garnish with parmesan cheese! So easy, and so delicious!


Enjoy!!







Recipe source: Key Ingredient

Chocolate Zucchini Cupcakes with Salted Caramel Frosting

Salted.Caramel.Frosting..... need I say more?

This is hands down the best icing I've ever made... I want to put it on everything. These chocolate zucchini cupcakes are a pretty darn delicious thing to top with it! ;)

Chocolate Zucchini Cupcakes
1/2 cup vegetable oil
1 1/2 cups white sugar
2 eggs
1 tsp vanilla
2 cups grated zucchini
2 cups flour
1/4 cup cocoa
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
3/4 cup sour cream
1 cup chocolate chips

Salted Caramel Icing
3/4 cup butter
3 cups icing sugar
3/4 cup caramel sauce (I just buy mine pre-made)
Sea Salt for sprinkling

Preheat oven to 350 F.

Mix the vegetable oil and sugar together, add in the eggs and vanilla, then the sour cream. Add in the zucchini, then slowly add in the flour 1 cup at a time. Add in the cocoa, and spices. Once mixed well, fold in the chocolate chips.

Spoon into your cupcake liners and bake for about 35 - 40 minutes. Remove from oven and let cool completely before icing them.

Cream together the butter and icing sugar. Add in the caramel and mix until smooth.

Put icing into your piping bag and ice each cupcake. Once their iced you can sprinkle a little bit of sea salt onto the icing of each cupcake (I use a pink Himalayan sea salt grinder and do one grind over each cupcake).

The last time I made these, I dribbled a little bit of caramel over the icing before salting them and that was delish, but I haven't done that every time - they're good either way! :)

Enjoy!!