Friday, September 19, 2014

Slow Cooker Mexican Tomato, Rice and Veggie Soup Recipe with a Giveaway from Red Gold Tomatoes!

I have a fantastic slow cooker recipe for you today! Have you heard about Red Gold's 2 a Day Crock-Pot giveaway going on over at Facebook right now? Head over through October 8th and enter to win! They are giving away 2 Crock-Pots a day! Red Gold was awesome enough to give away a prize here at Hot Eats and Cool Reads too! You can enter to win a kit with some Red Gold Tomatoes and a couple other goodies! Gotta love freebies, then you can try this wonderful recipe! You can also find some other great slow cooker recipes over at the Red Gold website!

This soup turned out wonderful!! It has a little bit of heat, but I served sour cream on the side, and a little of that with each bite was fantastic! If you're not a fan of a little spiciness, you can use the mild can of diced tomatoes rather than the spicy. The veggies were a perfect addition, along with the rice! I love that this soup is meatless, but you could always add some chicken or ground beef and let it cook along with everything else! It's so perfect topped of with a bunch of shredded cheddar. This will be a new fall and winter favorite, especially since most of the ingredients come right from the pantry!

Slow Cooker Mexican Tomato, Rice and Veggie Soup (click here to print recipe)

What you need:
1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion, diced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1- 15.5 ounce can black beans, drained and rinsed
1- 14.5 ounce can Red Gold Petite Diced Tomatoes with Green Chiles
1- 14.5 ounce can Red Gold Petite Diced Tomatoes with Lime Juice and Cilantro
1- 11 ounce can white corn
3 cups water
1/2 cup long grain white rice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cilantro, chopped
1 tablespoon freshly squeezed lime juice
sour cream and shredded cheddar for topping, optional

Heat the olive oil in a small skillet over medium heat. Add the garlic, onion, cumin and chili powder and saute for 5 minutes. Add this and all ingredients to a 4 quart slow cooker except the cilantro and lime juice. Cook on high for 3-4 hours, or low for 6-8 hours, until rice is tender. Stir in cilantro and lime juice, then serve topped with sour cream and cheddar.

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On the blog... one year ago: Halloween Skeleton Bones

Two years ago: Slow Cooker Beef, Tomato and Vegetable Soup

This recipe is shared at these blogs:

Wednesday, September 17, 2014

Cinnamon Pecan Skillet Granola Yogurt Parfait Recipe with Yoplait Kids

“Disclosure: The information and prize pack have been provided by General Mills through Platefull Co-Op.”

Have you seen the fun Hello Kitty, Teenage Mutant Ninja Turtle, and Minion yogurt from Yoplait Kids yet? We recently saw them in the dairy aisle of our local grocer and my daughter scooped them right up! Yoplait has always been our favorite yogurt brand, and we especially love that there's no high fructose corn syrup and has natural flavors and colors!

My daughter also loves granola along with her yogurt, so we make yogurt granola parfaits all the time! Yogurt parfaits are especially good with homemade granola, and I have the perfect quick skillet granola for you today! It goes perfect with Yoplait Kids yogurt, or as a snack all on it's own!

Cinnamon Pecan Skillet Granola (click here to print recipe)

What you need:
1/4 cup butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
2 tablespoons honey
1/4 teaspoon cinnamon
2 cups old fashioned oats
1/2 cup pecan chips
1/2 cup shredded coconut

In a large non-stick skillet, melt the butter over medium heat. Once butter is melted, add brown sugar, vanilla, honey and cinnamon. Stir until combined.

Add the oats, pecans and coconut. Cook for 10-15 minutes, until browned, stirring often to prevent burning. Spread on a parchment lined cookie sheet to cool. 

Once cooled, store in a ziploc bag until using.

To make parfaits:
Layer Yoplait Kids Yogurt, and granola. Serve immediately. 

If you're needing more recipes using Yoplait products, be sure to stop here!

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This recipe is shared at these blogs: Love Bakes Good Cakes, The Better Baker

150 Best Breakfast Sandwich Maker Recipes Cookbook by Jennifer Williams

I'm a lover of all things breakfast sandwich, so I was super excited to check out 150 Best Breakfast Sandwich Maker Recipes! First off, I never even knew there was such a thing as a Breakfast Sandwich Maker, how fun is that? Next, you don't even need to own one for this cookbook, since the sandwiches can also be made with a skillet! With that being said, the recipes in this cookbook sound SO good!

These recipes take about 5 minutes to make, which I love! I've been looking for more options besides cereal, which we usually turn to on weekdays. Some of my favorites from the cookbook are: Peachy Canadian Bacon and Havarti Sandwich, Corned Beef and Swiss on Pumpernickel, and the Black Bean and Pepper Jack Sandwich. The recipes have simple ingredients, but the flavors are still phenomenal. 

150 Best Breakfast Sandwich Maker Recipes by Jennifer Williams
Format:  Paperback
Number of Pages:  208
Published Date:  Sep 2014

More info and purchase information can be found here!

Monday, September 15, 2014

Cheesy Steak, Tomato and Rice Skillet Dinner Recipe

I don't know about you, but I'm a huge fan of skillet dinners! They are easy, tasty and so convenient to make! Today's recipe is for a Cheesy Steak, Tomato and Rice dinner. 

My local grocery chain Coborn's, always has meat in their reduced meat freezer every morning! Most everything is marked half price, with still a day left before expiration. Last time I stumbled upon tons of different cuts of beef, so I stocked up. Normally we don't buy steak because of the price, but it's definitely affordable this way. If you don't have access to deals like this, ground beef would be just as tasty!

This meal turned out fantastic! Even Ella, who is super picky these days, loved it! Beef, tomatoes and cheese always work out well together, and with using minute rice, it's ready in less than 30 minutes, start to finish! Definitely our kind of meal!

Some other skillet dinners you may want to try: Ground Beef and Mexican Rice Skillet or Chicken Parmesan Rice Skillet

Cheesy Steak, Tomato and Rice Skillet Dinner (click here to print recipe)
4 servings

What you need:
2 teaspoons olive oil
1 pound beef sirloin steak, cut into strips and seasoned with salt and pepper, if desired
4 cloves garlic, minced
1- 10 ounce can beef broth
1 1/2 cups minute white rice, uncooked
1/2 cup velveeta, cubed
2 cups roma tomatoes, chopped
1 tablespoon fresh basil, chopped

Heat the olive oil in a large skillet over medium high heat. Add steak, and brown until cooked through. Remove from skillet and set aside.

Add the garlic and broth, bring to a boil. Then add rice, velveeta, and cooked steak. Cover, reduce heat to medium and simmer for 5 minutes. Stir in the tomatoes and basil, cover then cook an additional 3-5 minutes, until liquid is absorbed and rice is cooked through.

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On the blog... one year ago: Pumpkin Spice Latte

Two years ago: Honey, Garlic and Lime Shrimp

Three years ago: Scalloped Potatoes and Ham

This recipe is shared at these blogs: Inside BruCrew Life, Kathe with an E, Memories by the MileLove Bakes Good CakesThe Better Baker

Saturday, September 13, 2014

Baked Pumpkin Spice Donuts Recipe

As soon as cooler temps and fall rolls in, it's always time for pumpkin recipes! I bought a donut pan a few months back, and finally decided to use it with this amazing pumpkin donut recipe!

These are too easy to make, and are a little healthier for you than the fried version! You could make them ahead of time, and eat them for breakfast during the week. Not saying they will last that long, since they are so good, but it's the thought that counts! They go perfect with a huge mug of chai tea!

Baked Pumpkin Spice Donuts (click here to print recipe)
12 donuts

What you need:
1/2 cup vegetable oil
2 large eggs
1 1/2 cups sugar
1- 15 ounce canned pumpkin (not pie filling)
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 3/4 cups flour
1/4 cup cinnamon sugar

Preheat oven to 350 degrees. Lightly grease a donut pan. 

In a bowl, mix together the oil, eggs, sugar, pumpkin, pumpkin pie spice, salt and baking powder until well combined. Stir in the flour until combined and smooth. 

Scoop half the batter into a gallon ziploc bag, seal and snip off the corner. Pipe the batter into each donut section, and fill 3/4 full. Bake for 18 minutes, remove from pan and sprinkle with cinnamon sugar. Repeat with remaining batter. Store in a sealed container once cooled.

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