Orange Truffle Balls

Ingredients:
1 (11oz.) Pckg. Vanilla Wafers
4 Cups Powdered Sugar
1/2 cup Butter (softened)
6 oz. Orange Juice concentrate (thawed)
1 Cup Chopped Pecans
1 Cup shredded coconut

Directions:
Crush Wafers to fine crumbs. Add Sugar, butter, and O.J. Mix Well. Shape dough into 1 inch balls. Roll in either Pecans or Coconut.

Chill until firm.

Green Chili Pork (for Burritos)

My brother, Kendall, and his hot-mama-wife, April, made this yummy meal for us over Thanksgiving weekend. It is absolutely delicious and will be a staple at our house! Plus...it uses the crock-pot, which is a definite bonus for me!! (They got the recipe from "Worldwide Ward Cookbook"...recipe submitted by Janice Beals.)

3-4 lb pork roast or pork tenderloin (I use a 24 oz. Hormel pork tenderloin for a leaner cut, drain the drippings off and half the other ingredients)
1/2 cup water
1 Tbsp. salt (I use much less)
pepper
4 c. green chilies, chopped (I use canned)
1 28 oz can green chili enchilada sauce
1 onion, chopped
1 tsp. cumin or mexican spices (I love cumin, so I use more)
handful of fresh cilantro, chopped (this makes it!!)
1/2 to 1 cup drippings from roast (again, optional)

Cook the pork roast in a crock pot with 1/2 cup water, salt and pepper overnight on low. (I just put it in first thing in the morning instead.) Remove the roast, reserving the liquid. Cube or shred meat and place back in the liquid in the crock pot. Add the remaining ingredients and let simmer on high, uncovered for 2-3 hours to reduce the liquid and allow the mixture to thicken. Stir occasionally and watch the consistency; since the meat will be spooned into tortillas, it should have the thickness of a stew. If the mixture starts getting too thick, add additional drippings and/or cover it. If the mixture is too thin when ready to serve, thicken with a little cornstarch. To serve: Place a large spoonful into a warmed tortilla and wrap. If you prefer a chimichanga-style burrito, place the wrapped tortilla in a frying pan with butter and brown on both sides.

*WW PointsPlus value: 5 PPV (I half the above recipe and divide that into 6 servings. Add additional PPVs for tortillas, cheese, etc.)

Hall-iday Eggnog

Ingredients

• 6 eggs
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 quart milk
• 1/3 pint heavy whipping cream
• 1 pinch ground nutmeg
• 1 big pinch cinnamon
• 1 pinch salt

Directions

1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
2. Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg and cinnamon. Serve chilled.
3. Can add pumpkin spice seasoning for pumpkin flavored yumminess!!

Chicken and Broccoli Casserole

Ingredients:

2 10.75 oz. cans cream of chicken soup

1 cup Mayonnaise

1/2 cup Milk

2 tbsp. lemon Juice

1/4 tsp. curry powder

2 lbs. chicken, cooked and cubed

3 cups broccoli, steamed (can be frozen)

1 cup cheese, shredded

Directions:

Combine soup, mayonnaise, milk, lemon juice, and curry powder. Set aside. In a casserole dish, layer half of the chicken, on third of the sauce, and half of the broccoli, repeat finishing with the final third of the sauce. Top with the shredded cheese. Bake at 375 for 15-20 minutes, until the edges are bubbly. Serve over rice or pasta. Makes 8 servings

Crock Pot Chicken and Dumplings

This was soooo yummy!!

4-6 boneless skinless chicken breasts (I used 2 very large ones)

2 tablespoons butter

2 cans cream of chicken soup

1 can chicken broth

1 onion diced

1 tablespoon dried parsley

veggies of your choice (I used a can of green beans, can of corn, and sliced some carrots)

4 grands flaky refrigerator biscuits (I used Bisquick and just followed their dumpling biscuit recipe and just dropped them on the top and let them cook for half an hour.)

Grease bottom of crock pot. Place chicken inside and then butter. Then add your cream of chicken soup, chicken broth, onion, parsley, and veggies. Stir and cook on high for 4-6 hours. 30 minutes before serving take out the chicken and shred it and return to crock pot. Drop biscuits on top of mixture in the crock pot and cook for 30 minutes. Enjoy!!

Hamburger Stew

I made this for dinner and it was very good! I made the EZ Drop Biscuits to go with it. Hit the spot on a cold day!

1 lb. hamburger, browned & drained
1 (16-oz.) bag baby carrots, whole or cut in half
1 lb. bag frozen corn
5 lg. potatoes, quartered & sliced
1 (10.75-oz.) can cr. of something soup (I use mushroom)
1 (10.75-oz.) soup can of water
1 (26-oz.) can tomato soup
salt, pepper, onion powder & garlic powder, to taste

Brown burger with seasonings (can substitute with fresh pressed garlic and 1 diced onion if you wish). Spray a large crock pot with cooking spray. Throw everying in the crock pot and cook on HIGH for 4-5 hours or LOW for 8-10 hours; stirring occasionally. NOTE: I put the carrots in a bowl and microwave them for 3-5 minutes on HIGH to partially cook them because they can sometimes come out a little crunchy yet if not partially cooked ahead of time.

Fantasy Fudge

This is a fudge recipe that Mom has always made. It is my favorite fudge recipe! I have tried others and this one is my favorite. It is definitely very tried and true!

3 c. sugar

3/4 c. margarine

2/3 c. evaporated milk

1 (12 oz.) pkg. chocolate chips (semi-sweet or milk chocolate, whichever you prefer)

1 (7 oz.) jar marshmallow creme

1 tsp. vanilla

1 c. chopped nuts, optional (I do not like nuts in mine)

Combine sugar, margarine and milk. Bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234* (soft ball stage). Stir constantly!! Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, vanilla and nuts, if desired. Stir until well blended. Pour in greased 13x9 in. pan. Cool at room temperature and cut into squares.

Marcia's Cornbread Stuffing

Here is another recipe from my favorite author Marcia Lynn McClure. I am making a GF version of this for Thanksgiving this year!

Cornbread:
2 c. Cornmeal
2 c. Flour
½ c. Sugar
2 t. Salt
6 t. Baking Powder
2 Eggs
½ c. Oil
2 c. Milk
1 t. Black Pepper
4 Fresh Sage Leaves (finely chipped)
1 t. Rubbed Sage
*Note: If fresh sage is unavailable, use 2 t. of rubbed sage.

Combine ingredients and bake in greased 9x13 glass baking dish at 400 for 20-30 minutes. Allow to cool and then crumble cornbread into large bowl and set aside.

Stuffing:
1 Onion (Finely Chopped)
5 Celery Stalks (Finely Chopped)
Leaves stripped from 15-20 Fresh Thyme Branches (or 2-3 t. dried Thyme)
Leaves stripped and chopped from 15-20 Fresh Rosemary Branches (or 2-3 t. dried Thyme)
10-16 Fresh Sage Leaves (Finely chopped) (or 1-2 t. Rubbed Sage)
1-2 t. Dried Marjoram
Water or Warm Turkey Broth to consistency desired. (*I prefer water.)
Salt and Pepper to Taste

Add Marjoram into crumbled cornbread. Next, sauté onion and celery in butter. When onion and celery have sautéed a little, add the fresh herbs and finish sautéing. (If using dried herbs, do not sauté them. Instead, add dried herbs directly into crumbled cornbread with marjoram.) Once vegetables and herbs are finished sautéing, mix them into crumbled cornbread. (If necessary, add salt and pepper to taste—but be careful with the salt. The herbs are strong enough to add flavor and it’s easy to over-salt.) Mix in add ½–1 cup of water (my preference) or turkey broth until stuffing is moist but not soggy. (I find turkey broth can cause the stuffing to taste too strong and overpowers the flavor of the cornbread and herbs.)

Place stuffing in glass baking dish or bowl, cover and heat thoroughly before serving.

Stacey's Chicken Fajita Casserole

I really missed fajitas since Cole and I can't have flour tortillas, so I decided to make a casserole out of it. It is a family favorite now!

4-5 red and green peppers sliced
1 large onion sliced
2 cloves garlic minced
2-3 chicken breast cut in slices
2 pkt. fajita seasoning (if GF, watch ingredient list)
3/4 cup water
1 bag tortilla chips crushed
1-16 oz container sour cream ( I use fat free)
2 cups shredded cheese
salsa, guacamole, olives for topping if preferred

*Saute peppers, onions and garlic in a little bit of olive oil till softened. Put into a separate bowl, and put chicken in pan and cook through till done.
*Add fajita seasonings and water cook till mixed and thickened. Add 3/4 of the container of sour cream and mix in.
*Put 3/4 of the crushed chip mixture in the bottom of a 9x13 pan. Pour fajita mixture over crushed chips, top with remaining crushed chips and put in oven at 350 degrees for 15 min. Take out and sprinkle cheese on and let melt or put back in oven for a minute.
Top with remaining sour cream and desired toppings.
*Enjoy!*

Gluten Free Chocolate Pumpkin Sheet Cake

This can be made not Gluten Free, Just switch for regular flour, and omit the xanthan gum.

Ingredients:

• 1 (22 ounce) can canned pumpkin puree (not pumpkin pie filling)
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 1 1/2 cups apple sauce
• 4 eggs
• 3 cups all-purpose gluten-free flour mix (see note)
• 2 tsp xanthan gum
• 3 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 cup cocoa powder
• 3/4 tsp salt

Directions:

1. In a large mixing bowl, beat pumpkin, sugar, oil, and apple sauce. Add eggs, one at a time, and mix well.
2. In another bowl, combine gluten-free flour, xanthan gum, baking soda, cinnamon, cocoa, and salt. Whisk to fully mix the dry ingredients.
3. Add the dry ingredients to the pumpkin mixture, and beat until well blended. Pour batter into a greased 12×17-inch baking pan.
4. Bake at 350 degrees F for 30-35 minutes, or until cake tests done. Remove from oven and cool completely.
5. Top with cream cheese frosting, and chopped nuts if desired.

Cream Cheese Frosting:

Ingredients:

• 8 oz. softened cream cheese
• 1/2 cup softened butter or margarine
• 2 tsp vanilla extract
• 2 cups confectioners’ sugar (icing sugar)
• 1 cup chopped walnuts or pecans (optional)

Directions

1. In a mixing bowl, beat the cream cheese and butter (or margarine) and vanilla until light and fluffy. Gradually add the confectioners’ sugar, and mix well. If frosting is still too stiff, add milk, 1 tsp at a time, until desired consistency is reached. Frost cake, and sprinkle with nuts (if desired).

Another Hot Mama joins the family!

We are excited to announce that Six Hot Mamas Cookin' will now become Seven Hot Mamas Cookin'!! Our son/little brother, Wade is marrying a sweet gal, Sarah this week! Sarah loves to bake and will be a great addition to our family and this blog! We couldn't NOT change our name, right?? So be sure to bookmark this page (www.sevenhotmamascookin.blogspot.com) and add us to your blog feeds, so you don't miss any of our great new recipes!
*Note: Facebook won't allow us to change our name, so we will still be found at Six Hot Mamas Cookin on facebook for now.

Gluten Free Pumpkin Crepes

These are delicious and can be made Gluten free or not. They taste delicious and are a perfect Autumn treat!

Ingredients:

• 1 1/2 cups all-purpose gluten-free flour mix (can use regular flour as well, and omit xanthum gum)
• 1/2 tsp xanthan gum
• 1/2 tsp pumpkin pie spice
• 1 Tbsp sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup pumpkin puree
• 1 1/2 cups milk
• 2 eggs
• 2 Tbsp vegetable oil
• 1/2 tsp vanilla

NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended..

Directions:

1. In a small bowl, combine all dry ingredients.
2. In a larger bowl, combine all wet ingredients.
3. Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
4. In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
5. Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
6. You can top with your favorite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!

NOTE: Add more milk if the batter is too thick to spread nicely across the pan. I usually have 2 frying pans going at a time, but they need your full attention then. You can not leave them on the stove unattended, because they cook so quickly.

Pumpkin Doughnut Muffins

These are sooooooo good!! The perfect fall time treat!

For the batter:
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour (spooned and leveled), plus more for pan

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree (from a 15-ounce can)

3/4 cup light brown sugar

2 large eggs
For the sugar coating:

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container, up to 1 day.)

Pumpkin Zucchini Apple Cinnamon Chocolate Chip Bread

Yesterday

• 
  3 eggs, lightly beaten
  1 cup sugar
  1 cup canned pumpkin
  1/4 cup butter, melted
  3/4 cup applesauce
  1 tablespoon vanilla extract
  3 cups flour ( I use Gluten Free blend with Xanthum gum in it)
  1 teaspoon baking soda
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1/2 teaspoon ground cinnamon
  1/2 teaspoon ground nutmeg
  1/2 teaspoon ground cloves
  1/2 teaspoon pumpkin pie spice
  1/4 teaspoon all spice
  1 cup shredded zucchini
  1 cup chocolate chips
  cinnamon sugar to sprinkle on top of batter
  Directions
  In a bowl, combine eggs and sugar. Add pumpkin, butter, applesauce, and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. loaf pans. Sprinkle with cinnamon sugar GENEROUSLY!! Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack. Yield: 2 loaves. Enjoy!

Marcia Lynn McClure's Caramel Dip/ Caramel Apple recipe!

Here is another recipe from our favorite author Marcia Lynn McClure. She shared this delicious recipe that I thought you all might like too! Yum! A great Fall recipe for my favorite time of year!! Thanks Marcia!

Caramel Dip/Caramel Apples

Caramel Ingredients:

1 c. Sugar
3/4 c. Light Corn Syrup
1/8 t. Salt
1 Can Sweetened Condensed Milk
1/4 c. Butter
1 t. Vanilla

In a saucepan, combine sugar, corn syrup, salt and sweetened condensed milk. Cook over medium heat, stirring constantly to very, very soft ball stage (for dip). Remove from heat and stir in butter and vanilla. Serve with sliced apples.

Caramel Apples will also require:

10 Medium Apples (Washed and dried, of course.)
10 Popsicle Sticks
Waxed Paper
Sugar

Begin by inserting Popsicle sticks into center of apples and set aside. Place a length of waxed paper on a cookie sheet, butter it and sprinkle with granulated sugar.

Combine sugar, corn syrup, salt and sweetened condensed milk. Cook over medium heat, stirring constantly to soft ball stage.

Remove from heat and stir in butter and vanilla. Working quickly, cover apples with caramel and place on buttered/sugared waxed paper.

Apple Dip

1 c. brown sugar

1 8 oz.cream cheese, softened

1 tsp. vanilla

Blend these three ingredients well with a hand mixer until creamy. Dip with anapple of your choice.

Apple Fritters

2 c. all-purpose flour

1/4 c. white sugar

1 tbsp. baking powder

1/2 tsp. nutmeg

1 tsp. salt

2 eggs

1 c. milk

oil for deep frying

4 large apples, peeled and cored

1/2 c. powdered sugar for dusting

In a medium bowl, mix together four, sugar, baking powder, nutmeg and salt. In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth. Heat oil to 375 degrees in a deep fryer or heavy bottomed deep pot or skillet. Slice apples into 1/2 in. rings. Dip apple slices in batter and fry, a few at a time, turning once, until golden. Drain on paper towels and dust with powdered sugar.

Apple or peach crisp

6 apples or peaches, peeled and sliced

1 c. brown sugar

1/2 c. oatmeal

1/2 c. flour

1/2 c. margarine, softened

1 tsp. cinnamon

1/4 c. water

Preheat oven to 350 degrees. Arrange fruit in well greased baking dish. Blend all remaining ingredients except water. Spread evenly over top fruit. Pour water over the topping. Bake 45 mins. or until fruit is tender and top is crisp.

Cake Mix Apple Crisp

1 box of yellow cake mix

cube of butter, softened

1 qt. apple pie filling

Mix the two ingredients until crumbly. Pour on top of a quart of apple pie filling. Sprinkle with cinnamon and sugar. Bake at 350 degrees for about 30 mins

Snickers Apple Salad

1/2 red apple, cut into chunks

1/2 green apple, cut into chunks

1 snickers bar, cut into chunks

1/2 cup of whipping cream

4 tsp powdered sugar

3 oz. strawberry or vanilla yogurt

Whip whipping cream into soft peaks. Add powdered sugar and continue whipping until stiff peaks. Mix in the yogurt, then fold in the apples and snickers. Enjoy!

Caribbean Coconut Chicken

This is a recipe from April's sister-in-law, and our friend Bethany Comerford. Thanks for sharing this yummy recipe with us!

4 skinless, boneless chicken breasts, cubed

1 tsp vegetable oil

1 1/2 onions, chopped

1 red bell pepper

1 green bell pepper

1 tbsp chopped roasted garlic

1 (14 oz) can coconut milk

salt and pepper to taste

1 pinch crushed red pepper flakes (I don't use these)

Preheat oven to 425 degrees. In large skillet, fry chicken in vegetable oil until chicken just begins to turn brown. Stir in onions and bell peppers. Saute until onions are translucent. Stir in garlic and coconut milk. Let mixture cook 5-8 minutes before removing from heat. Season with salt and pepper and red pepper flakes. Transfer mixture to 9x13 baking dish and bake for 45 minutes or until vegetables cook down and chicken is tender. Serve over rice.

I LOOOOVE this stuff! I love the coconut flavor!:)


** WW PPVS: Mine came to 7 PPVs for 1/4 of the recipe (I used 1 lb. of chicken breasts, olive oil and LITE coconut milk). Remember to add PPVs for rice also. (Jamie)

Honey Garlic Chicken Slow Cooker Recipe

The Ingredients.

serves 4

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey
1 Tbsp Franks hot sauce

The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
**WW PPVs: 6 PPVs using lite/low-sodium soy sauce and chicken breasts, rather than thighs. Add additional PPVs if serving over rice.(Jamie)

Nikita Chiquita's Grilled Pepper Lime Pork Chops

This recipe is from a friend of mine, and it is seriously the best grilled pork chops ever! Thanks for sharing Nikki, it is a family favorite at our house!

3 lbs boneless chops
4 tsp McCormick grill mates Fiery Pepper seasoning
2 T lime juice (I use two whole limes)
1/4 C oil (used olive, and added a little more)
1/3 C water
(I add Roasted Pepper and Garlic seasoning) McCormick makes one too!)
Place everything in large ziplock and shake and squeeze and toss and let marinate for at least 6 hours
Grill 5-7 mins per side med-high heat

Banana Nut Pancakes

If you like banana bread, you will LOOOOVE these! We made them tonight for the first time and my 10 year old ate 7 pancakes...not joking!! They are great with or without nuts on top! Another hit from skinnytaste.com!!



Servings: 6 • Serving Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 145.7 • Fat: 4.0 g • Protein: 6.7 g • Carb: 22.1 g • Fiber: 3.1 g

WITHOUT NUTS:
Servings: 6 • Serving Size: 2 pancakes • Points: 2 pts • Points+: 3 pts
Calories: 129.1 • Fat: 2.4 g • Protein: 6.3 g • Carb: 21.8 g • Fiber: 3.0 g

• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 large banana, very ripe, mashed
• 1 cup 1% milk
• 3 large egg whites( I used Egg Beaters)
  
• 2 tsp oil
• 1 tsp vanilla
• 2 tbsp chopped walnuts (optional)
• olive oil or butter flavor cooking spray

Mix all dry ingredients in a bowl. Combine milk, egg white, oil and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray cooking spray to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.