Baked Chicken Fajitas

A dear friend posted about these awesome baked fajitas on Facebook the other day and when she shared the recipe I knew I had to try them out on the guinea pigs. Er, I mean, the family.  Ha! These are super simple and very tasty!  They had enough of a kick, but not too much that the littler kids wouldn't eat them. This recipe fed our large crew with some leftovers for the men for tomorrow's work lunch!

Baked Chicken Fajitas
 4 lbs. chicken breast cut into strips
1/4 cup olive oil
4 tsp. chili powder
1 T. cumin
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. seasoned salt 
1- 28 oz can Rotel tomatoes with chilis 
1 med onion, sliced 
1 cup assorted colors of bell peppers, cut in strips

Preheat oven to 400*. Place chicken strips in 2 - 9 x13 pans. In small bowl, combine oil thru salt ingredients. Drizzle spice mixture over chicken and stir to coat. Next, add tomatoes, peppers and onions; stir to combine. Bake uncovered for 20-25 min until chicken is cooked thru and veggies tender.  (Internal chicken temperature is 165 degrees if you want to check it with a meat thermometer -- I highly recommend!  That way your chicken isn't dry and overcooked!) Serve on flour tortillas with taco fixins like corn, black beans, cheese, lettuce, black olives, salsa, and sour cream!

Enjoy!

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Don't forget!

Now until the end of September we are having a sale at the shop!  

Use coupon code CELEBRATE2015  to get 25% off orders over $100

We Have a Winner!

Thanks so much to all who entered the giveaway!  I loved hearing all your favorite desserts!  I'm hungry for some shooguh now! 

Before I reveal the winner I wanted to take a moment to remind y'all of our sale at the shop!  Use Coupon Code CELEBRATE2015 to save 25% off all orders over $100! 

And now...the winner!

With the help of Random.org....

Robin C. I am sending you an email shortly!  

Reply with your address so I can send your cookbook off to you!   

Thanks to all who entered!  

We'll have another fun giveaway soon! 

Have a wonderful weekend!

Don't forget to check us out at:

Facebook.com/OldHouseHomestead

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www.OldHouseMercantile.Etsy.com

Raspberry Pound Cake

Here's another Gooseberry Patch 101 Blue Ribbon Dessert Recipes gem!  Go HERE to enter the giveaway for the cookbook! ** Today is the last day to enter!! **

The recipe is for Blueberry Poundcake but since we used the blueberries on the Pudding Cake recipe we had to use some frozen raspberries and I have to say it was so yummy we had several sad kiddos when there wasn't anymore to be had!  It's super moist, has just the right amount of sweetness to it.  It just melts in your mouth!  This is the perfect breakfast or even after school treat for the kiddos as they start school again! 

  
Raspberry Pound Cake
2 1/2 c. sugar
1/2 c. butter, softened
2 tsp. vanilla extract
8-oz. pkg. cream cheese, softened
4 eggs
2 c. fresh raspberries (we used frozen and thawed them)
3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8-oz. container lemon yogurt

Beat sugar, butter, vanilla and cream cheese with an electric mixer on medium speed until blended.  Beat in eggs, one at a time. Toss blueberries with 2 tablespoons flour; set aside.  Combine remaining flour, baking powder, baking soda and salt.  Add flour mixture to sugar mixtrue alternately with yogurt. Fold in blueberries; pour into a greased loaf pan (they suggested tube, but we had loaf on hand). Bake at 350 degrees for one hour, or until a toothpick tests clean.  Cool cake in pan for 10 minutes; turn out. Drizzle with icing while still warm. Serves 16. 

Icing (if you like...we opted for less sugar)
1/2 c. powdered sugar
 4 tsp. lemon juice

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Here's another lovely that would be perfect in your classroom, living room, or just a wonderuful reminder over your doorway as you leave your home that whatever heads your way you can do it!  It's my reminder that God's got this!

Click on the picture for the shop link!

And... Now until the end of September we are having a sale!  

Use coupon code CELEBRATE2015  to get 25% off orders over $100

*I have been compensated by Gooseberry Patch with a free copy of the cookbook to giveaway and a free copy to keep when sharing reviews of recipes.  All opinions are my own.

Mini Pie Bites

Happy September y'all!  When I change the calendar over to September my heart melts!  I absolutely love fall!  And I love pie!  So ... what better way to celebrate the anticipation of all things fall-ish (I know, not a word.) than to talk about some yummy pie?!  This recipe is found on page 61 of Gooseberry Patch's 101 Blue Ribbon Dessert Recipes.  Don't forget to go HERE to enter the giveaway for this yummy cookbook! 

Mini Pie Bites

15-oz. pkg. frozen pie crusts, thawed and unbaked 
(We used our homemade pie crust recipe HERE)
1 c. favorite-flavor fruit pie filling 
(Use one of our homemade recipes HERE)
1 T. milk
1/2 c. powdered sugar

Unroll pie crusts; cut each crust into 12 equal squares.  Spoon one to two teaspoons pie filling into the center of each square. Bring the corners of each square together above filling; pinch together corners and seams to seal. Place each mini pie into an ungreased muffin cup.  Bake at 450 degrees for 11 to 14 minutes, until golden; cool. Meanwhile, in a bowl, slowly whisk milk into powdered sugar until a glaze consistency is reached. Using a fork, drizzle glaze over bites. Let stand for about 20 minutes before serving. 

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This sign is a wonderful way to welcome guests to your home in the fall!

Click on the picture to head over to the shop!

And... Now until the end of September we are having a sale!  

Use coupon code CELEBRATE2015  to get 25% off orders over $100

*I have been compensated by Gooseberry Patch with a free copy of the cookbook to giveaway and a free copy to keep when sharing reviews of recipes.  All opinions are my own.