Mango Chicken Tinga BHG

ingredients
1 sweet onion, cut into wedges
1 mango, halved, seeded, peeled, and diced
2 pounds chicken thighs, skin removed
1 1/2 teaspoons ground chipotle chile pepper
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 14 1/2ounce canfire-roasted diced tomatoes, undrained
1 14 1/2ounce canreduced-sodium chicken broth
1 cup mango nectar
Hot cooked rice
Fresh pineapple wedges (optional)
Lime wedges (optional)
Sliced green onions (optional)
Mexican crema (optional)

directions
1. In a 3 1/2- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Using a slotted spoon, remove chicken from cooker; cool slightly.
2. Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.
3. To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.
from the test kitchen
Other serving suggestions: For Mango-Chicken Tinga, add it to huevos rancheros. Use it as a filling for burritos, enchiladas, empanadas, or tortas. Serve the tinga on warmed corn or small flour tortillas for tacos. Serve it on crisp corn tortillas for tostadas.

Halloween Wreath

I LOVE Halloween so it's only natural that I transform a cornhusk wreath into a spoooooky Halloween wreath right?

I whipped out my handy-dandy black spray paint, some orange and purple felt, bright green ribbon, a little shot of glitter and ta-da... My perfectly spooky wreath was born.

A Cake For Beautiful Paige

Cornhusk Wreath For Fall

I used the deep orange spray paint that I bought for my mason jar project on this cornhusk wreath and I LOVE it! Bring on fall!

Cinnamon Pumpkin Rolls

Cinnamon Rolls are the way to my heart. Hands down, my go-to comfort sweet, only I don’t get to make them as often as I would like to.

What better way to welcome fall into my home than with these delicious, warm, gooey PUMPKIN cinnamon rolls?! I am pretty sure these made it to on the list as one of my absolute FAVORITE fall treats! The pumpkin adds such a great flavor and spin on traditional cinnamon rolls. I adapted this recipe from Good Life Eats to fit my taste and also to what I had on hand in my kitchen and the end result was fantastic!



Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Yield: about 15 cinnamon rolls
Course: DessertSkill Level: Moderate
These are ooey-gooey DELICIOUS! This is a perfect recipe for fall.

INGREDIENTS
Print This Recipe
1/4 cup warm water
1 packet active dry yeast
1/3 cup warm milk
3/4 cup pumpkin puree
1 egg
1 Tbsp melted butter
3-4 cups All Purpose Flour
1/2 cup brown sugar
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. ground ginger
. FILLING . .
1/2 cup butter softened
3/4 to 1 cup brown sugar
cinnamon
pumpkin pie spice
. CREAM CHEESE FROSTING . .
4 oz. cream cheese
4 Tbsp. butter softened
1 tsp. vanilla
2-3 cups powdered sugar
milk if needed to thin to desired consistency
INSTRUCTIONS
Comine warm water and yeast packet and let sit for about 5 minutes until yeast activates and gets happy.
In a large bowl, combine activated yeast, warm milk, pumpkin puree, beaten egg, melted butter, about 1 1/2 cups of flour, brown sugar, salt, cinnamon and ginger. Beat for about 2 minutes.
Slowly add remaining flour, a little at a time, until dough becomes stiff enough to knead. Knead, adding flour as necessary until dough becomes smooth and stretchy.
Place dough in a greased bowl and turn ball of dough so all sides are lightly coated in grease. Cover with plastic wrap and let sit for about an hour until doubled in size.
Roll dough out into a large rectangle, approximately 18-20 inches long. Smear entire top surface with softened butter. Next, sprinkle the brown sugar over the top of the butter and rub it until entire top surface is evenly coated. Next, sprinkle on cinnamon, as much or as little as desired. Lastly, sprinkle on a little pumpkin spice over the top, you don't need to much of it.
Roll the dough into a log the long way. Using a very sharp knife or a piece of string, slice the log into about 15 slices.
Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled in size, it will take about 45 minutes.
Bake at 375°F. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.
While rolls are baking, prepare Cream Cheese Frosting. Beat softened cream cheese and butter together until well combined. Add vanilla and powdered sugar and beat until combined. Add milk as needed to reach desired consistency.
Frost cinnamon rolls while warm and serve warm.

Taylor Ray & Amy

Amy wanted a whispy and romantic cake with peonies. Her colors were teal, pink & grey.

Made Little Jars Too

I couldn't resist, I had to paint a few more jars cuz I love 'em!

Easy Cheeseburger Sliders

I LOVE this idea from Daily Dish, it's so simple! Can't wait to surprise my son with sliders, he's gonna think I'm the best Mom EVER!



Easy Cheeseburger Sliders
30 Comments | Written on May 29, 2013 at 5:00 am, by Kristina Vanni
The “unofficial” start of summer is here! This time if year is filled with family gatherings and the need to feed a crowd. Burgers are always a summertime favorite, and sliders can be even more fun. This recipe is an easy way to make a big batch of sliders for a group.

Keep reading for the recipe…
Check out these easy step-by-step instructions for making a batch of sliders in the oven!

1) Start with a 9 x 13 pan, your favorite mini buns (I love King’s Hawaiian!), and your favorite cheese (I’ll take a slice of good ‘ol Kraft American).
2) Combine ground sirloin, breadcrumbs, onion, and salt. Press into the 9 x 13 pan.
3) Bake in a 400 degree oven. (Meat will shrink in from the sides.) Top with cheese.
4) Melt cheese and cut into squares.
5) Add all your favorite toppings and enjoy with friends!

It’s easy to prepare the meat patties in advance and press them into the 9 x 13 pan until you are ready to bake and serve. Depending on the size of your crowd, you could even have several pans ready to go!
By the way, speaking of burgers, make sure to check out our “Best Burger Recipe Ever” contest this week! As always we are offering a $250 weekly prize and a $10,000 grand prize!

Easy Oven-Baked Cheeseburger Sliders
2 pounds, 93% lean ground sirloin
1/4 cup seasoned bread crumbs
3/4 cup chopped onions
1/2 teaspoon salt
1 package (12-count) Kings Hawaiian sweet dinner rolls (or slider buns)
6 slices cheddar or American cheese
Heat oven to 400 degrees. In a bowl, combine beef, bread crumbs, onion, and salt. Gently press mixture into a 9-by-13-inch pan so that it makes one large patty of even thickness. Use the tines of a fork to poke holes throughout the meat. Bake for 30 minutes. As it bakes, the meat will shrink away from the sides and liquid will accumulate around the edges of pan. When fully cooked, remove the pan from oven (keep oven turned on) and carefully drain off the liquid.
Top the meat with an even layer of sliced cheese; return pan to oven for about 2 minutes or until the cheese melts. Remove from the oven and allow to rest for a few minutes. Cut into 2-inch squares (or the size of the buns used), making 12 mini- hamburgers. Serve with dill pickle slices and ketchup. Serves 6 at 2 sliders each.