L2theC's Kitchen

Asian Baby-Back Ribs with Udon Salad

2012-02-12T16:23:00.000-08:00

I am trying SO hard to get better at meal planning! This is the 1st entry. I got this recipe from Real Simple Magazine. The ribs turned out really good. The noodles - Ben wasn't crazy about but weren't too bad. I want to keep this recipe around for the ribs!

Asian Baby-Back Ribs with Udon Salad

Ingredients

1/3 cup soy sauce

1/2 cup packed light brown sugar

2 TBSP rice vinegar

2 TBSP cornstarch

1 tsp toasted sesame oil

1 1 inch piece of fresh ginger, peeled & sliced

1/4 to 1/2 tsp cayenne pepper

4 lbs. Baby Back ribs, cut into 8 pieces

1 8.8 oz package udon noodles

1 bunch radishes (about 8), halved & sliced

1/4 cup fresh cilantro

4 scallions, sliced

Directions

In a 4-6 qt slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, cayenne. Add the ribs and turn to coat.

(I doubled the sauce & added the other 1/2, 1/2 way through cooking)

Cover and cook until the ribs are tender, on low for 6 to 7 hours or on high for 3 to 4 hours

Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil lined baking sheet. Strain the cooking liquid from the slow cooker to a medium bowl. Brush the meaty side of the ribs with half the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3 to 4 minutes.

Meanwhile, cook the noodles according to the package directions. Drain and run under cold water to cool. Add the noodles to the bowl of remaining cooking liquid from the slow cooker and toss with the radishes, cilantro, and scallions.

Pumpkin Bread

2011-10-30T15:56:00.000-07:00

Crock Pot Balsamic Chicken

2011-10-26T16:53:00.000-07:00

Loved this light chicken recipe. Also, loving crock pot recipes. Super easy. Really good served over whole grain pasta and with any sort of vegetable.

Crock Pot Balsamic Chicken

Source: Skinny Crock Pot

Ingredients

4-6 boneless, skinless, chicken breasts

2 14.5 oz can diced or crushed tomatoes (I think 1 would work as well)

1 onion thinly sliced

4 garlic cloves

1/2 cup balsamic vinegar

2 tblsp olive oil

1 tsp each: dried oregano,basil, and rosemary

1/2 tsp thyme

ground black pepper and salt to taste

Another add in idea - mushrooms

Directions

Pour the olive oil on bottom of a 3 - 5 quart crock pot
Place the chicken breasts in crock pot, salt and pepper each breast
Put sliced onion on top of chicken
Then put in all the dried herbs and garlic cloves
Pour in vinegar and top with tomatoes
Cook on high 3 hours or low for 4 - 6 hours. Serve over angel hair pasta and garnish with fresh parsley or basil.

Jalapeño Popper Dip

2011-09-12T17:45:00.000-07:00

The start of football season - the search for new snacks & recipes get revved up as well. I'd been saving this recipe I saw in various places over the summer. It could be part of my new goto dip recipes. It was yum! with just the right kick! Give it a try!

Jalapeño Popper Dip

Ingredients

2 (8oz) packages cream cheese, softened

1 cup mayonnaise

1 can chopped green chilies, drained (4oz)

1 can diced jalapeño peppers, drained (4oz)

1/2 cup shredded Mexican style cheese

1/2 cup shredded mozzarella cheese

1 cup Panko bread crumbs

1/2 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.

3. Stir in green chilies, jalapeno peppers and Mexican and mozzarella cheeses. Spoon the mixture into the prepared baking dish.

4. Mix together the Panko and Parmesan cheese and sprinkle it over the cream cheese mixture.

5. Spray the Panko and Parmesan with a quick spray of non-stick cooking spray.

6. Bake for 25 - 30 minutes or until the mixture is hot and the topping is lightly browned.

Serve dip with French bread, fresh vegetables, tortilla chips, crackers, etc....

Asian Slaw

2011-09-11T18:30:00.000-07:00

Another version of an Asian Slaw. I made this one for Ryan's 1st Birthday. The recipe has been requested a couple times. Easy to throw together and goes with so many things.

Asian Slaw

Source: Beautiful Frugal Life

1 bag of mixed coleslaw
3/4 c. sunflower seeds
3/4 c. sliced almonds
1 bunch of green onions, chopped
1 pkg. of beef top ramen noodles, crushed
1 c. of chow mein noodles

Dressing:
1/3 c. white vinegar
1/2 c. sugar
2/3 c. canola oil
Seasoning packet from beef top ramen

Combine the dressing ingredients in a jar and shake well. Make a little ahead so sugar will dissolve (Only use Beef Top Ramen) Pour dressing over salad ingredients about 10 minutes before serving. Recipe serves 6-8.

Asian Lettuce Wraps

2011-09-09T19:04:00.001-07:00

It's been TOO long since I've added to the blog. I had a hankering for some lettuce wraps this week ~ I dug around for recipes and settled on this one. It was worth posting. I will definitely make this again. Easy, healthy & delicious!

Asian Lettuce Wraps

Source: Recipegirl.com

Ingredients

1 TBSP canola or vegetable oil (we used sesame)

1 medium shallot, minced

2 cloves garlic, minced

1 TBSP minced fresh ginger

1 LB ground turkey or pork

1 can water chesnuts - rinsed & chopped (this was an addition)

2 TBSP soy sauce

1/4 bottled chili sauce

1 tsp fish sauce (I omitted - didn't have it on hand)

1 tsp granulated sugar

1/2 cup minced fresh cilantro

1 head butter or Boston lettuce, separated

Directions

1. Heat oil in a wok or large skillet. Stir fry shallots in hot oil for several minutes. Add the garlic and ginger and stir fry for 1 minute. Add the ground meat and separate for even cooking. Stir in soy sauce, chili sauce, fish sauce and sugar.

2. Cook until meat is brown and crumbly and the liquid is reduced, stirring frequently. Stir in cilantro. Spoon the meat mixture into a serving bowl. Mix in the peanuts.

3. Self serve: Spoon meat mixture onto a lettuce leaf and roll tightly.

1/3 cup minced peanuts

Lemon Burst Cookies

2011-06-11T14:10:00.001-07:00

Thanks to my friend, D & Brown Eyed Baker for this recipe. Quick. Easy. Yummy!! If I make some chocolate cookies I may even be able to pass off a quasi black & gold dessert tray. Lemon Burst Cookies

Source: Brown Eyed Baker

Ingredients

1 18.25 oz. package lemon cake mix

2 eggs

1/3 cup vegetable oil

Zest of 2 lemons

2 TBSP lemon juice

1/2 tsp. lemon extract

1/3 cup confectioners sugar

Directions

Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.

Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.

Place confectioners sugar in a bowl.

Drop heaping tablespoonfuls of dough into balls and roll in confectioners sugar until lightly coated and place on baking sheet.

Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Mexican Style Pork

2011-05-19T19:22:00.000-07:00

An easy crock pot recipe via my friend M! A get it going before work & ready to each when you return kinda thing. I am looking for more & more recipes like this! M says it's only 7 WW points~ I'll take that too!

Mexican Style Pork

Ingredients

1 lb pork roast

1 20 oz jar of salsa

1 4.5 oz can of green chiles

1 15 oz can of black beans, drained

1 c shredded Mexican cheese blend

Directions

Combine the pork, salsa and chiles in the crock pot. Cover and cook on low for about 6 - 8 hours or until pork is soft and tender ~ maybe 7 hours on low, 1 on high.

Take out pork and shred it with two forks. Place it back in the crockpot. Stir in the beans and cook another 5 minutes or until they are hot.

Drizzle some cheese over.

Sugar Cookie Fruit Pizzas

2011-05-09T18:28:00.000-07:00

I've always wanted to make a fruit pizza. For Easter I was looking for a little munchie ~ making these was great. Bite sized. I'd use this again as an appetizer or for a summer party.

Sugar Cookie Fruit Pizzas

Source: Taste of Home

Ingredients

1/2 cup sugar

1 TBSP cornstarch

1/2 cup unsweetened pineapple juice

1/4 cup water

2 TBSP lemon juice

4 ounces cream cheese, softened

1/4 cup confectioners' sugar

1 3/4 cup whipped topping

12 sugar cookies ( 3 inches)

1 cup fresh blueberries

1 cup chopped peeled kiwifruit

1/2 cup chopped fresh strawberries

Directions

For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; Cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set.

In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled.

Yield 1 dozen.

Beef Sandwiches

2011-05-09T18:06:00.000-07:00

This is one of my mom's recipes. It's served me well for football Sunday's & for little gatherings. The meat turns out just perfect. It kinda became a joke because a couple years ago I took this with me to a couple outings and it just became known as 'the meat'. So, yes, give 'the meat' a try!

Beef Sandwiches

Source: Mom

Ingredients

3 lb. boneless beef round steak, 1 inch thick

2 TBSP chili powder

2 TBSP brown sugar

3 cloves garlic, crushed/minced

1 TBSP hot pepper sauce

2 medium onions sliced, in rings

12 oz. chili sauce ( I use Heinz brand)

10 crusty rolls, split

Directions

Heat oven to 325. Place 28X18 piece of heavy duty foil in shallow roasting pan. Place steak in the center of the foil.

In a small bowl, combine chili powder, brown sugar, garlic and hot pepper sauce, mixing until well blended. Spread on both side of the steak. Top with onions and chili sauce. Bring two opposite end of the foil up over the steak, seal with double foil. Seal end of the foil to close. (Make sure it's sealed really well! I've made the mistake of not having it sealed well enough). Bake in 325 oven for 1 1/2 to 2 hours until beef is tender.

Remove onions and juices to medium saucepan. Bring to a boil, cook and stir 3 minutes.

Meanwhile, trim the fat from the steak. Carve crosswise into thin slices, arrange on a serving platter. Top with onion mixture. Serve with crusty rolls.

Baked Ziti with Spinach

2011-04-18T17:59:00.000-07:00

I think I've found a great new source for recipes ~ Gina's Skinny Recipes. So many good weight watcher friendly things to try. This is my first thing I've made. And it didn't disappoint. It was very tasty. Very easy. And provided us 3 meals. (None of which I took pictures of ~ sorry blogging community!) As I get better at meal planning, I see this making our rotation.

Baked Ziti with Spinach

Source: Gina's Skinny Recipes

Ingredients

1 lb high fiber ziti such as Ronzoni Smart Taste - I ended up using Penne
28 oz crushed tomatoes
1 tsp olive oil
3 cloves garlic,minced
10 oz frozen spinach, thawed
1 tsp oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste
8 oz fat-free ricotta
1/4 cup Parmesan
2 cups (8 oz) part skim mozzarella
Spray olive oil

Directions
Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.

In a large pot of salted water, cook pasta according to instructions until al dente.Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and chopped tomatoes. Season with basil, oregano, salt and pepper.

Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella.

Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned.

This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before cooking.

Servings: 8 • Serving Size: 1/8th • Points: 6 pts • Points+: 9 pts
Calories: 331.9 • Fat: 7.1 g • Protein: 17.5 g • Carb: 54.7 g • Fiber: 7.8 g

Chocolate Chip Banana Muffins

2011-04-09T18:25:00.001-07:00

With our little guy eating a 'naner a day ~~ We often have the super ripes bananas around. Seeing that little guy doesn't care for the super ripe, I've been on the search for banana recipes. These are easy to make, no mixer even needed and really good. Next time you find yourselves with some extra bananas in the house give this a try!

Chocolate Chip Banana Muffins

Source: Allrecipes.com

Makes 16 muffins

Ingredients

1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Peanut Butter Oatmeal Chocolate Chip Cookies

2011-03-17T18:17:00.000-07:00

Say that with me again. Slowly... Peanut Butter. Oatmeal. Chocolate Chip. Yes. Please! Thank you Brown Eyed Baker for sharing this recipe. My only note ~~ next time I'd double it!

Peanut Butter Oatmeal Chocolate Chip Cookies

Source: Brown Eyed Baker

Makes about 16 cookies

1 cup all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 stick (½ cup) unsalted butter, at room temperature

½ cup creamy peanut butter

½ cup granulated sugar

1/3 cup light brown sugar

½ teaspoon vanilla extract

1 egg

½ cup rolled oats

1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

2. Whisk together the flour, baking soda and salt; set aside.

3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.

4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Whole Wheat Blueberry Pancakes

2011-02-27T06:13:00.000-08:00

Saturday pancakes are a little tradition of sort in our house. One morning we didn't have any mix on hand, I thought I'd search a homemade recipe. I'll be saving this as I liked it being 'health'ed' up a bit with the wheat flour and blueberries. I doubled the recipe and froze some to toss in the freezer laster this week.

Whole Wheat Blueberry Pancakes

Source: Allrecipes.com

Ingredients

1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary (we definitely used more)
1/2 teaspoon salt
1 tablespoon artificial sweetener (I used 1/2 Splenda, 1/2 brown sugar)
1/2 cup blueberries

Directions
Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Crab Cakes

2011-02-25T16:49:00.001-08:00

A neighbor bought these tasty crab cakes to a neighborhood Christmas gathering. She kindly shared the recipe ~ it's the recipe used by a local country club. I made these for the Super Bowl and everyone commented how much they liked them. Sorry I forgot to take a picture. Last post without a picture. Promise. But do try these if you like crab cakes!

Crab Cakes ala Treesdale

Ingredients

3lbs of jumbo lump crab meat
7 1/2 TB mayo
3 TB Yellow Mustard
3 TB Worcestershire
3 TB Parsley
3 cups Bread crumbs
1 1/2 TB minced garlic
1 1/2 TB minced shallot

3 eggs

Directions
Mix together, shape & bake for 20-25 minutes @ 425 degrees

Chicken Milanese with Spring Greens

2011-02-22T18:28:00.000-08:00

I've had this torn out of my Cooking Light magazine for quite awhile. Finally, I got everything to make this. I really liked it. A complete meal ~ very light, healthy, flavorful, delicious. A perfect portion for 2. Try it!

Chicken Milanese with Spring Greens
& Parmesan Browned-Butter Orzo
Serves 2
From Cooking Light Magazine
Notes: Letting the breaded chicken set for a few minutes ensures the coating will adhere.
While shallot soak - start preparing the orzo
While orzo simmers- pound the chicken, bread & cook the chicken.
While orzo rests - toss salad.

Ingredients

3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon kosher salt, divided
Dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges

Directions

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.
5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

Serve with Parmesan-Browned Butter Orzo: Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add ½ cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1¼ cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.

I figured the meal to be about 15 points on the new weight watchers program.

Creamy Chicken & Pasta Bake

2011-02-22T18:18:00.000-08:00

So this wasn't my favorite dish of all.. but, for an easy weeknight... I'd make it again. Easy, healthy and usually have most ingredients on hand. It also made a reasonable portion for a family dinner. I do think it is missing just a little something ~~ salt? garlic? a fresh herb maybe? Anyone have any thoughts if you make it?? I forgot to take a picture. I think the snow has me all thrown off.

Creamy Chicken & Pasta Bake
Source: Kraft Food & Family Magazine

Ingredients

1-1/2 cups multigrain rotini pasta, uncooked

1 small bunch broccoli, cut into florets (about 3 cups)

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup fat-free reduced-sodium chicken broth

2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed

1 cup 2% Milk Shredded Mozzarella Cheese, divided

2 Tbsp. Grated Parmesan Cheese

Directions

HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

WW points on points plus ~ 10.

Pan-Fried Onion Dip

2011-02-20T15:49:00.000-08:00

Super Bowl meant trying out a new recipe or two. Chips and dip ~ a party requisite. We usually just buy a tub of Helluva. I thought I'd try my hand at a homemade version. This dip will reappear next football season, if not sooner. I really liked it. Thanks Brown Eyed Baker for sharing.

Pan Fried Onion Dip

Source: Brown Eyed Baker

Ingredients

2 large yellow onions
4 tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise

Directions

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.

Pepperoni Rolls

2011-02-02T19:25:00.000-08:00

This has been a tailgate staple for years. These make me laugh as - when we would leave a tailgate to head into the Steeler game I'd see people loading up their pockets with these for a gametime snack! It works! With the Super Bowl looming it was time to pull out this recipe!

Pepperoni Rolls

Ingredients

1/2 stick better

1 1/2 cup, scolded milk

1/3 cup lukewarm water

1 egg

1 TBSP salt

5 cups flour

1/3 cup sugar, 1 tsp sugar

1 TBSP yeast - 2 packets

1 large pepperoni stick

1 egg beaten

Directions

Add butter & sugar to hot milk.

Stir and allow to cool.

Mix yeast with lukewarm water & tsp. sugar. It should puff up in 5 minutes

Mix the egg, salt and all but 1 cup of flour with the yeast mixture until a soft dough forms. Gradually add the rest of the flour and knead for 8-10 minutes or until elastics.

Cover and let rise 1-2 hours

Peel the casing from the pepperoni and cut into 1/2 in. X 2 in. logs. Place a log on a piece of dough. Fold the sides into the center & roll to completely covered.

Place on a greased cookie sheet and allow to rise an hour. (I don't always do this & they turn out fine)

Brush with a beaten egg.

Bake at 350 for 15-20 minutes until golden brown.

Vanilla Buttercream

2011-01-23T19:43:00.000-08:00

Yum! Better than bakery! And I got to use my new icing tool! Loved it! And loved that I could make them Steeler Themed! Thanks Brown Eyed Baker for sharing!

Vanilla Buttercream
Source: Brown Eyed Baker

Yield: Enough to frost 12 cupcakes
(I doubled for our game day cupcakes!)

Prep Time: 10 minutes

1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

Devils Food Cupcakes

2011-01-23T19:36:00.000-08:00

Steeler - AFC Championship ~~ We had to have a good spread for the game. And every spread has some baked goods. Such a super easy recipe! Easy & good! And lucky for the win! I'll make them again if not for that alone!!

Devils Food Cupcakes
Source: Cupcake Bakeshop Blog
Makes 24 Cupcakes

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2″ ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

I frosted with Brown Eyed Baker's Vanilla Buttercream.

Baby Food: Perfectly Basic Pear

2011-01-16T19:15:00.001-08:00

As time permits I am going to try to make baby food. It's really pretty easy. I really like knowing what goes into the baby food. We'll see how long I can keep it up. This is my second type - I've made sweet potato as well. For to-be or new mom's give it a try.

Perfectly Basic Pear Baby Food
Source: Baby Love: Healthy, Easy, Delicious Meals for your Baby & Toddler

5 Pears
6 oz. water or apple juice

Wash & peel fruit
Cut each pear in half
Remove the seeds & stem
Cut each half into 6 pieces
Put the pear and the water or juice into a 4qt pot
Turn the burner on high and cover with a lid
Cook for approximately 8 minutes, stirring once
Pour everything into the blender. Puree until smooth.
Pour into two ice cube trays and allow to cool
Wrap & freeze.

Once frozen, I pop the cubes out into a freezer bag labeled with the type of food.

I'll thaw in the microwave at 30% power or in a baggie in warm water.

Butterscotch Oatmeal M&M Cookies

2011-01-16T17:33:00.000-08:00

So - what could be wrong with all of that?? Butterscotch. Oatmeal. M&M's. From following Picky Palate Blog - I had to get a muffin top pan. As soon as I got it I ran into this recipe. Of course I had to try it! It didn't disappoint. It has oatmeal... it's healthy... right?!?

Butterscotch Oatmeal M&M Cookies
Source: Picky Palate

Ingredients
2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup packed light brown sugar
2 eggs
1 teaspoon vanilla
3 Tablespoons butterscotch ice cream topping
2 Cups all purpose flour
1 1/2 Cups oatmeal, I used Coach’s Oats
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 Cups chocolate chips
1 Cup M&M’s

Directions
1. Preheat oven to 350 degrees F. In stand mixer beat butter and sugars until well combined. Beat in eggs, vanilla and butterscotch topping until well combined.
2. In large bowl mix the flour, oats, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips until just combined.
3. Scoop about 1/4 Cup dough into muffin top pans that have been sprayed with cooking spray. Flatten with palm of your hand then top with 5-7 M&M’s per cookie. Bake for 11-13 minutes or until cooked through and golden around edges. Remove from oven and loosen edges of cookies while warm so they will be easy to remove. Let cool for 5 minutes then transfer to a cooling rack.
24 Large cookies
Notes: I found that I had to cook them a little bit longer to have them done. Also my batch only made about 12 - 15 cookies. I may have put too much in each spot causing both problems.

Hot Chocolate Mix

2011-01-16T17:23:00.000-08:00

I always prefer things homemade than store bought. Hot chocolate is no exception. I've done things very simply in the past like just use Splenda & Hershey's Cocoa. A friend (Thanks D!) gave me a sample of this at Christmas! It is delicious! I knew I wanted to share it with friends. It got rave reviews by all. I can't wait for another snow day to go out - get nice & cold & come in to a big mug of this!

Hot Chocolate Mix
Source: Brown Eyed Baker

Yield: About 20 servings

Prep Time: 10 minutes

3 cups nonfat dry milk powder
2 cups powdered sugar
1½ cups cocoa powder (Dutch-processed preferred, but regular okay)
1½ cups white chocolate chips (or chopped white chocolate)
¼ teaspoon salt

1. Whisk together all ingredients in a large bowl. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground. Store in an airtight container for up to 3 months.

2. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows or maybe even some Peppermint Schnapps or Rumpleminze.

I mixed up about 10 cup worth in the crockpot on low & then let it warm in there most of the day.

Buffalo Chicken Soup

2011-01-12T11:30:00.000-08:00

An old college friend mentioned Buffalo Chicken Soup one day on Facebook. OK, this sounds good. I sent out a request & she kindly shared the recipe! So thanks, Michelle! This soup really hit the spot on a cold day. Even better it was just throwing some things into the crockpot and coming home to a good dinner!

Buffalo Chicken Soup

Ingredients
4 cups low-sodium chicken broth
2 cups whole milk or half & half
2 cans cream of chicken soup (the "Healthy Request" or low sodium)
3 cups shredded cooked chicken
1 cup sour cream
1 T. dry ranch dressing mix
1/4 cup hot sauce (more or less to taste)
salt and pepper to taste

Directions
Combine all ingredients in a pot and heat to warm through; do NOT boil. OR combine all ingredients in a slow cooker and cook on low 4-5 hours.

Serve with garlic bread, Texas cheese toast or other crusty bread and a salad or crudites.

Option
I have started sauteeing 1 stalk of diced celery and an half an onion diced in 3 T. butter to start. Sautee until soft. Add some minced garlic (or 1/2 tsp. garlic powder), the dry ranch mix and 3 T. flour. Cook for two minutes and then add the liquid ingredients. Bring to a simmer; then add chicken to heat through. Adding some fresh time stems (bundled together so it is easier to get out later) as it simmers is nice, too.

Roasted Red Pepper Dip

2010-12-26T18:24:00.000-08:00

My new obsession - Stacy's Multigrain Pita Chips! YUM! Looking for anyway to get them - hummus, plain ~~ then I found this recipe. So far, I've taken it to 3 parties this holiday season. I love how healthy it is & how easy. I loved dipping it with veggies too~~ Try it for your New Years Eve Party!

Roasted Red Pepper Dip
Source: Ellie Kreiger - FoodNetwork

Ingredients
3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
1/2 cup walnuts
3 tablespoons unseasoned bread crumbs
1 tablespoon lemon juice
1 (16-ounce) jar roasted red peppers, drained
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin, plus more for garnish
1 tablespoon olive oil, plus 1 teaspoon for garnish
Salt
Pita Toasts, for serving

Directions
Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.

Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.

Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.

Serve with pita toasts.

Chocolate Sandwich Cookies (Homemade Oreos)

2010-12-12T15:23:00.000-08:00

Another Browneyed Baker recipe! And another hit! My husband loved these. He was mad I was taking them to a cookie exchange. Another batch may be on the horizon. The recipe was slightly time consuming but done in stages. Oreo lovers give them a try!

Chocolate Sandwich Cookies (Homemade Oreos)
Source: Brown Eyed Baker
Yields: About 3 dozen sandwich cookies

IngredientsFor the Dough:
2 cups all-purpose flour
½ cup Dutch-process cocoa powder
½ teaspoon baking powder
½ teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
¾ cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract

For the Filling: (I'd probably double this next time)
½ stick (2 ounces) unsalted butter, at room temperature
¼ cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Garnish: Decorative sugar (optional)

DIrections

1. Whisk together the flour, cocoa powder, baking powder and salt.

2. Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and vanilla. At low speed, mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch square, then chill, wrapped in plastic wrap, until firm, 2 to 3 hours.

3. Preheat oven to 350 degrees F. Grease two baking sheets or line with parchment paper or a silicone baking mat.

4. Roll out 1 piece of dough between sheets of parchment paper into a 14×10-inch rectangle (1/8-inch thick). Slide dough in parchment onto a tray and freeze until dough is firm, about 10 minutes. Repeat with remaining dough.

5. Cut out as many rounds as possible from first chilled square with a 2-inch fluted or round cutter, reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them ½ inch apart. (If dough becomes too soft, return to freezer until firm.)

6. Sprinkle half of cookies with decorative sugar (if using), then bake cookies until baked through and slightly puffed, 10 to 12 minutes. Cool on sheet on rack for 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool).

7. Make more cookies with remaining dough and scraps (re-roll only once).

8. To make the filling, beat the butter and shortening together at medium speed until combined and smooth. Reduce the speed to low and gradually beat in the sugar and vanilla. Increase the speed to high and beat for 2 to 3 minutes until the filling is light and fluffy.

9. To assemble the cookies, pipe a heaping teaspoon of filling onto the flat side of the plain cookies. Top with the sugared cookies to make sandwiches. Store in an airtight container at room temperature.

Peppermint Bark

2010-12-12T15:13:00.000-08:00

I have always wanted to try to make Peppermint Bark. I knew it was easy but for some reason it always intimidated me. Well, I was intimidated for no reason ~ it was easy. And really yummy. I'll probably make every Christmas as it looks really festive ~ and tastes great too. Thanks Browneyed Baker for the recipe ~ and for some tips from my cousin Heather!

Peppermint Bark
Source: Browneyedbaker

Ingredients
1 lb dark chocolate - (1/2 semisweet & 1/2 bittersweet)
1 lb. white chocolate
6 oz. (1 regular package) candy canes, crushed

Directions
1. Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper lined baking sheet. Place in freezer to harden, approximately 30 minutes.
2. Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer. Working quickly before the white chocolate set, sprinkle the crushed candy canes on top and gently press into the chocolate. Refrigerate until completely hard and set, at least 2 hours.
3. Break into pieces! (I used my meat mallet)

Cookies & Cream Cake

2010-12-06T19:27:00.000-08:00

Dad's birthday! I wanted to try my hand at a 'fancy' cake. After much searching - I decided on this one. YUM! The vanilla filling ~~ really good!! Put it on the cake quick!! Before being tempted to eat it! This is a great cake that looks fancy for the novice cake maker! This is a great basic chocolate cake recipe.

Cookies & Cream Cake
Source: Annie's Eats

Ingredients:
For the cake:
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

For the filling:
1 ¼ cups heavy cream
1/8 cup confectioners’ sugar
¼ tsp. pure vanilla extract
10 chocolate sandwich cookies, chopped

For the frosting:
½ cup unsalted butter
2/3 cup cocoa powder
3 cups confectioners’ sugar
1/3 cup milk
1 tsp. vanilla extract

Directions:
To make the cake, preheat the oven to 350°. Grease and flour two 9-inch round baking pans.

Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To make the filling, in the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, confectioners’ sugar and vanilla. Beat on low speed until all sugar is incorporated; increase speed to high and whisk until stiff peaks form. Gently fold in chopped cookie pieces with a rubber spatula.

To make the frosting, melt the butter in a medium bowl. Stir in the cocoa. Alternately add confectioners’ sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

To assemble the cake, place one cake layer on a cardboard cake circle. Pipe a ring of the chocolate frosting around the outside edge of the cake. Fill the area inside the ring of frosting with a thick layer of the cookies and cream mixture. Place the second cake layer on top. Frost the sides of the cake layers with chocolate frosting. Pipe a decorative border of the chocolate frosting on top of the cake. Fill the area inside this border with a thick layer of the cookies and cream mixture. Garnish with extra chocolate sandwich cookies and whipped cream if desired.

Oatmeal Chocolate Chunk Cookies

2010-12-06T19:19:00.000-08:00

Got the urge to whip up a batch of cookies to start the week ~~~ I've been holding this recipe.... These turned out great! I shared them with the daycare, work, a friend ~~ rave reviews from all! I have this odd mental thing that adding oatmeal makes them more healthy.... let me go with it!!

Oatmeal Chocolate Chunk Cookies
Source: Love Deliciousness Blog

Ingredients
* 1 cup butter, softened
* 1 cup firmly packed brown sugar
* 1/2 cup granulated sugar
* 2 large eggs
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 cups uncooked regular oats
* Appx 12 oz semi-sweet chocolate mega morsels (we used semi-sweet chocolate chips)
* 1 cup chopped toasted pecans (omitted)

Directions
1. Preheat oven to 350 degrees.
2. Beat butter and sugars at medium speed with electric mixer until creamy. Add eggs and vanilla, beating well.
3. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended.
4. Gently stir in chocolate morsels and pecans.
5. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
6. Bake at 350 degrees for 10 minutes or until brown around edges. Cool on pan 2-3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Pumpkin Muffins

2010-11-28T10:56:00.000-08:00

Ben's mom gave me Jane Brody's Good Food Cookbook. It's a nice cookbook because every recipe is just a little healthier. These 'grab & go' muffins are nice for breakfast, with a cup of coffee or even a snack. Less sugar, wheat flour only make it better in my eyes.

Pumpkin Muffins
Source: Jane Brody's Good Food Cookbook

IIngredients
1/2 cup sugar
1/2 cup vegetable oil (I use canola)
3/4 cup pumpkin puree
2 eggs (or if you’re trying to lower the cholesterol you can use 1 whole egg and 1 egg white)
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
OPTIONAL ADDITIONS: 1/4 cup dark raisins; 1/4 golden raisins; 1/2 cup chopped nuts

Directions
Preheat oven to 350 deg F.

In a large bowl, beat together the sugar, oil, pumpkin, and eggs.

In a medium bowl, stir together the all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, and salt. Fold this into the pumpkin mixture (dump the dry into the wet all at once and then gently mix) until dry ingredients are just moist. If you decided to include raisins and/or nuts stir them in now.

Butter your muffin tin (will make 12 regular sized or 6 jumbo muffins) and spoon the batter into the muffin tin. Bake for 25 minutes. Let muffins cool in the tin for about 10 minutes, and then pull the out to cool completely or enjoy right away.

Pepperoni Pizza Puffs

2010-11-28T10:44:00.000-08:00

OK - my review on this recipe is that it's.... OK. BUT - I see the potential in it ~ hence, why I blog it! I also like the potential for ways to adapt it. I would say give it a try ~ as part of a appetizer type party or even as a main dish with a salad.

Pepperoni Pizza Puffs
Source: Everyday with Rachel Ray

Ingredients
3/4 cup flour
3/4 tsp baking powder
3/4 cup whole milk - I used 1% & it worked fine
1 egg, lightly beaten
4 oz mozzarella cheese, shredded, about 1 cup
4 oz pepperoni, cut into small cubes - I used turkey
1/2 cup pizza sauce
2 TBSP finely chopped fresh basil

Directions
Preheat the oven to 375. Grease a 24 cup mini muffin pan. in a large bowl, whisk together the flour and baking powder; whisk in the milk & egg. Stir in the mozzarella and pepperoni, let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 TBSP basil. Sprinkle the puffs with the remaining 1 TBSP basil. Serve the puffs with the pizza sauce for dipping.

TO MAKE AHEAD: Place baked puffs on a baking sheet and put in the freezer until frozen. Transfer to a storage bag. When ready to eat, preheat the oven to 350 degrees, place puffs on a baking sheet, and bake for 8 - 10 minutes until warm.

IDEAS: bacon, cheddar & scallions; Parmesan, garlic & herb

Balsamic Pork Tenderloin

2010-11-14T17:48:00.000-08:00

We really have to make pork tenderloin more often in our home. It's so good & so so easy. This recipe came from a little Rachel Ray book "Guy Food". Well Rachel, I'd call this gal food as well. It was really tasty. We served it with green beans and mashed potatoes.

Balsamic Pork Tenderloin
Source: Rachel Ray "Guy Food"

Ingredients
(I cut the recipe in 1/2 & only used 1 tenderloin)
4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper - Montreal Steak Seasoning
4 sprigs fresh rosemary leaves stripped and finely chopped (I only had dried herbs on hand - worked fine)
4 sprigs fresh thyme, leaves stripped and finely chopped

Directions
Preheat oven to 500 degrees F.

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Saucy Mexican Chicken

2010-10-30T17:40:00.000-07:00

So, so easy. As the day draws near that I have to return to work... quick & easy meals will be of utmost importance. Here is one that should definetly be added into the rotation! I served this with rice & corn. The chicken could easily be shredded and this would be a tasty topper for some nachos!

Saucy Mexican Chicken
Source: Food & Family Magazine - Holiday 2009

Ingredients
1 lb. boneless, skinless chicken breast halves (4 small breasts)
1 16oz. jar of chunky salsa
1 15oz. can black beans, rinsed
1 cup shredded cheddar

Directions
Cook chicken in a nonstick skillet on medium-high heat 4 minutes on each side or until browned on both sides.

Add salsa and beans. Bring to a boil, cover.
Simmer on medium low heat 5 minutes or until chicken is done.

Top with cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted.

Chewy Brownies

2010-10-25T16:37:00.000-07:00

Brownies from scratch?? Like the chewy kind from the box??? No mixer needed??? Yes! Please!! I love making things from scratch! These are really good! It's so great to know all of the ingredients going into our treats! Made these for our 2nd anniversary as a treat! (Complimented them with peppermint ice cream!!) Thanks to the Brown Eyed Baker blog for sharing this recipe ~~ and thanks to my friend J for testing them first!!

Chewy Brownies
Source: Brown Eyed Baker
Makes 24 Brownies

Ingredients
1/3 cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups (17½ ounces) sugar
1¾ cups (8¾ ounces) all-purpose flour
¾ teaspoon salt
6 ounces bittersweet chocolate, cut into ½-inch pieces

Directions
1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

(From Cook’s Illustrated, March & April 2010 issue)

Chicken Pepper Penne

2010-10-14T17:51:00.000-07:00

This is a simple, quick weeknight meal..... especially when peppers are in season. My mom used to make this all the time for us ~ I am not sure where she dug it up. I had forgotten about it. Why did I forget to make this all summer?!? I'll put this recipe back into our rotation for sure.

Chicken Pepper Penne

Cook pasta

Cut chicken in slices ~ 4 breasts
Put in skillet sprayed with Pam.
Cook through

Add:
1 TBSP garlic, thyme, rosemary
1/2 cup chicken broth (can use a whole can)

Cut a green pepper and a red pepper into slices
Add to skillet

16oz. tomato sauce

Simmer for a couple minutes

Blend with pasta

Sprinkle with parsley & parm cheese.

Oreo Freakout!

2010-10-03T11:49:00.000-07:00

A 40th Birthday called for a special cake/dessert!! Ice cream cake!! A friend made this at work a couple years ago - it stuck in my head ~~ then, when my friend C made something similar recently ~ the idea was reborn! And again, this fits the new mom criteria..... easy & quick to make.

Oreo Freakout!!

Ingredients
1 package Oreo cookies
1/2 gallon vanilla ice cream, softened (don't forget "half gallons" of ice cream are smaller now--so you will need a little more than one container
1 jar Hershey's hot fudge sauce (do not HEAT it)
peanuts
1 large container of Cool Whip

Directions
Crush the Oreos (filling, too). Spread a layer of cookies on the bottom of a 9" x 13" pan (about half the crushed cookies). Spread the ice cream on the Oreos (this can be tricky--use your hands!). Spread the fudge sauce on the ice cream. Sprinkle a layer of peanuts on the fudge sauce. Spread Cool Whip on the top. Top with the remaining crushed cookies. Cover and freeze. Keep frozen. ENJOY!!

Snack Mix Bars

2010-09-29T17:19:00.000-07:00

Another no-bake recipe. Gotta love recipes like this. They were all gone at a recent party. I'd definetely make these again.

Snack Mix Bar
Source: Inn Cuisine.Com

Ingredients
3 cups pretzel sticks (snapped into thirds)
2 & 1/3 cups Wheat Chex
2 cups plain M&M’s (feel free to experiment with the peanut, almond, or dark chocolate varieties too)
1/2 cup unsalted butter
1/2 cup creamy peanut butter (I prefer Jif Natural)
5 & 1/2 cups miniature marshmallows

Directions
In a large mixing bowl, combine pretzels, Wheat Chex and M&M’s. In a large saucepan over medium heat, melt butter and peanut butter; add mini marshmallows, cooking and stirring until the marshmallows are melted and the mixture is smooth. Pour over pretzel mixture; stirring and tossing gently to coat. Press mixture into a greased 13″x9″x2″ baking dish. Cool until firm (away from hot kitchen lights), cut into squares and serve.
Yield: approximately 2 dozen (more or less depending on the size squares you cut)

Emeril's Turkey Meatloaf

2010-09-09T19:48:00.000-07:00

We haven't had meatloaf in such a long time!! I've been craving meatloaf. This is one of those recipes I cut out & have had sitting around. I finally got around to it. It's a winner! Even Ben ~ who was making faces at turkey meat, turkey bacon, etc etc ~~ really liked it! I am thinking leftovers will be great as well.

Emeril's Turkey Meatloaf
Source: Emeril

Ingredients
1 tsp vegetable oil
4 oz. turkey bacon, chopped
1/2 yellow onion, chopped - about 1 cup
1 small green pepper, chopped - about 3/4 cup
course salt & pepper
1 garlic clove, minced
3/4 rolled oats, not instant
1 cup evaporated milk
1 1/2 lbs ground turkey (85% lean)
1 1/4 cups chili sauce

Directions
Preheat oven to 350.

In a large skillet, heat oil over medium-high heat. Cook bacon stirring until almost crisp, about 4 minutes. Add onion & pepper, season to taste with salt & pepper and cook until vegetables are soft, about 3 minutes. Add garlic and cook 1 minute. Transfer mixture to a large bowl and add oats and evaporated milk. Let cool.

Add turkey, 1/2 tsp salt, 1/4 tsp pepper and 2 TBSP chili sauce. Stir well to combine. Transfer mixture to a 5X9 loaf pan and smooth top - spray the pan with Pam. Spread remaining chili sauce over the top. Bake until meatloaf is cooked through (an meat thermometer should read 165 in the center) about 1 hour 10 minutes. Let cool in the pan 20 minutes before slicing.

Butterscotch Cornflake Cookies

2010-09-05T18:58:00.000-07:00

My mom used to make these for us. I had forgotten about them until I found a bag of butterscotch chips in the closet. As easy as these cookies are - they are good. Rich but good! This is another good recipe to add to a simplified baking strategy! Try 'em out!

Butterscotch Cornflake Cookies

Ingredients
1 11oz bag butterscotch chips
1 c. peanut butter
5 c. corn flakes ~ crushed a little bit

Melt morsels and peanut butter over low heat. Stir in corn flakes; mix until flakes are well coated. Drop by rounded serving spoons onto a parchment or wax paper covered cookie sheet. Place in refrigerator until solid.

Congo Bars

2010-08-22T16:37:00.000-07:00

Two weeks past baby I got the urge to bake. Realizing baking should be different - no mixer & bar cookies sounded like the right idea. A quick search dug up this recipe. Super easy & good! As the little one gets older, I feel so much better with homemade goods for him - hope I can keep it up!!

Congo Bars
Source: Bakerella

Ingredients
2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar (Oh my and thank you!)
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

Directions
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears. You can use the back of your spoon to help incorporate the two together.
Add eggs one at a time to butter mixture and stir well after each egg.
Add vanilla, chocolate chips and nuts. Mix well.
Add dry flour mixture and stir until well combined.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.
Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Note from the recipe:
If the bars aren’t done at 30 minutes and the tops feel like they are getting too brown, then place a sheet of aluminum foil on top and bake a little longer. Use a toothpick to insert and check for doneness before removing from the oven. Also make sure you sifted the dry ingredients and used room temp butter, not melted.

S'mores Stuffed Brownies

2010-08-01T06:42:00.000-07:00

AHH~~ s'mores! Who doesn't love them. Friends were passing around this recipe - I had to try them. They didn't disappoint! I've already made them twice! Thanks to the Picky Palate blog for such great instructions and pictures! So easy and SO good!

S'mores Stuffed Brownies
Source: Picky Palate

Ingredients
Batch Prepared in 8×8 inch baking pan
1 box of your favorite brownie mix
4 1/2 full Graham Crackers
3 1/2 Full size Hershey’s Bars
16 large marshmallows

Directions
Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares.
12 brownies

Note: Be sure to bake long enough ~ they first time I made these I didn't bake them the full 45 minutes & they didn't set as well.

Broccoli Slaw

2010-07-15T15:22:00.000-07:00

Thanks to my healthy friends, Wendell & Katie, for this recipe! I hope to make more often as it takes really good but is also really low cal & low fat. I want to continue to find ways to spruce up Broccoli Slaw. Even Ben will eat it - who proclaims he doesn't like broccoli!

Broccoli Slaw

Ingredients
1 Bag of Broccoli Slaw
3 Stalks of Celery (chopped)
1 Garlic Clove (chopped)
½ Red Bell Pepper

Dressing
¼ Cup of Splenda
½ tsp of Celery Seed
¼ Cup of Lemon Juice
¼ Cup of White Vinegar

Orzo Salad

2010-07-11T10:07:00.001-07:00

I've become a big fan of orzo! I have an orzo salad I make all the time - I wanted to get another one into the mix. This one fit the bill. I was able to use some of the herbs I've grown & you can pack it full of fresh summer vegetables. Next time I'd probably add some kind of cheese - feta, maybe?? The dressing is good and can be used for a variety of other things.

Orzo Salad
Source:The Kitchen Sink Blog

Ingredients
4 cups chicken broth
1 1/2 cups orzo
1 1/2 cups red, yellow, green peppers
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the peppers, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

Blueberry Coffee Cake

2010-07-04T06:46:00.000-07:00

Finally an update! Not too much cooking going on around here lately ~~ except for the baby abrewin'! But with morning company coming and my love for all berries, I needed to get back to it!! I found a very simple to throw together recipe for blueberry coffee cake. It turned out great!

Blueberry Coffee Cake
Allrecipes.com

Ingredients
1/4 cup butter, softened
2/3 cup sugar
1 egg
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries (MORE!)
1 (3 ounce) package cream cheese, cubed
TOPPING:
2 tablespoons all-purpose flour
2 tablespoons sugar (i used brown sugar)
1 tablespoon cold butter

Directions
For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.

For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Ravioli with Balsamic Brown Butter

2010-05-10T17:32:00.000-07:00

Thanks to my neighbor, Tricia, for passing on this recipe to me! So, so easy and tastes like a complicated meal you'd get in a fancy Italian restaurant. The longest part of the whole process is boiling the water to boil ravioli. So many different things you can do with this recipe ~ different types of ravioli, add spinach, serve with a salad or veggie ~~ a great base for many possibilities! I halved the recipe as I was only making it for myself.

Ravioli with Balsamic Brown Butter
Source: Giada De Laurentiis ~ Food Network

Ingredients
18 to 20 ounces store-bought ravioli (cheese, mushroom, or squash) - I used Buitoni whole wheat 4 cheese.
6 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts
1/4 cup grated Parmesan

Directions
Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper.

Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Fresh Strawberry Ice Cream

2010-05-09T17:40:00.001-07:00

The very berry month of May! Notice lots of strawberry recipes?? I love 'em! Almost as much as I love using my Kitchenaide Ice Cream Maker! Anyone with a Kitchenaide must invest in the ice cream attachment. Another easy, eggless recipe!

Fresh Strawberry Ice Cream
Source: Based on a recipe from Gourmet, August 2009

Ingredients
1 pound of strawberries, hulled and halved
1 ½ cup sugar
¾ tsp fresh lemon juice
1/8 tsp salt
1 cup heavy cream
1 cup whole milk

Directions
In a large bowl, coarsely mash strawberries with lemon juice, sugar and salt using a potato masher. Let stand, stirring and mashing occasionally, 10 minutes.
Using a ladle, transfer half of the strawberry mixture to blender along with cream and milk and puree till smooth. Return strawberry cream to bowl with rest of strawberries and chill till cold, 3-6 hours.
Freeze mixture in ice cream maker according to maker’s directions. This usually takes 25 minutes to 1 hour. (If this is your first attempt at ice cream, give yourself more time to avoid emotional turmoil before a dinner party.) Transfer to an airtight container and place in the back of the freezer to firm up, at least 1 hour.
Makes 1.5 quarts. Keeps in freezer up to 1 week.

Strawberry & Feta Salad

2010-05-09T17:29:00.000-07:00

Always looking for good, fresh salad ideas. Strawberries in season - means all things strawberry! The salad part of the recipe can definitely be doubled based upon the amount of dressing. Make for company, a potluck, to take or just for your family any evening! Our mom's enjoyed for mothers day.

Strawberry & Feta Salad
Source: Allrecipes.com

Ingredients
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese

Directions
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

Sugar Cookie Bars

2010-05-06T16:39:00.000-07:00

Sugar Cookies without the rolling pins, cookie cutters, etc.... Brilliant!! Thanks to my friend Jennifer for sharing this recipe! The recipe can be decorated for many different holidays, events ~ or made just because! Sugar Cookies without all of the fuss!

Sugar Cookie Bars
Source: The Repressed Pastry Chef

Ingredients
1 cup butter; room temp.
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp soda

Directions
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting
Ingredients
1/2 cup butter; room temp
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

Directions
For frosting combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie, then cut into bars.

Simple Sesame Noodles

2010-04-29T04:04:00.001-07:00

Thanks to my friend Jennifer for sharing this recipe! A nice easy side side or can be made into the main meal by eating some extra veggies and/or chicken/shrimp. We had it with some grilled pork chops and green beans. This was super easy to make!

Simple Sesame Noodles

Ingredients
12 ounces, fluid Thin Noodles, Cooked And Drained ( I used Udon noodles - I'd probably just use multi grain spaghetti next time)
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin

Directions
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.

Bay View Cream Biscuits

2010-04-16T04:36:00.000-07:00

A girls trip to a lovely bed & breakfast in Portsmouth, NH led me to this great versatile recipe. And it's SO easy to make... I've used it for breakfast with jelly, strawberry shortcakes or dinner rolls. Each time it fit the bill. And everytime I've made it I have great memories of a great weekend with the girls!

Bay View Cream Biscuits
Source: Portsmouth Harbor Inn & Spa

Ingredients
2C flour
1 Tbs baking powder
2 tsp sugar
1 tsp salt
1.5 C heavy cream

Directions
Preheat the oven to 425F
Combine the dry ingredients with a fork. Slowly add the cream stirring constanly. Gather the dough together – if it seems dry add a little more cream.

Place the dough on a lightly floured board and knead 4-5 times. Pat the dough into rectangle that is about 1 inch thick. Cut into 12 pieces and place on baking sheet.
Bake for 12 minutes until the tops are lightly browned.
ENJOY

Reeses Peanut Butter Egg Cookies

2010-04-03T10:14:00.001-07:00

Should you find some extra Reese's Peanut Butter Eggs laying around your house around Easter (practically unfathomable, I know)... Here is a great idea to use them! I ran upon this recipe at Picky Palate. Made enough to enjoy & some to share!

Reese's Peanut Butter Egg Cookies
Source: Picky Palate

Ingredients
2 sticks softened butter

1 Cup packed brown sugar

1 Cup granulated sugar

3 Tablespoons corn syrup

2 large eggs plus 1 egg white

1 Tablespoon pure vanilla extract

3 1/2 Cups all purpose flour

1 1/4 teaspoon baking soda

1/2 teaspoon salt

3 Cups chopped Reeses Peanut Butter Eggs, 12 total eggs. You can also use regular Reeses Peanut Butter Cups

Directions

1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, sugars and corn syrup until well combined….light and fluffy. Beat in eggs and vanilla until well combined.

2. In a large bowl, mix the flour, baking soda and salt. Slowly add to wet ingredients along with the chopped Reeses Peanut Butter Eggs. Mix only until just combined. Using a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes until just turning golden around edges. Let cookies cool for 5 minutes before transferring to a cooling rack. Eat with tall glass of milk!!

4 dozen cookies

Chicken Pineapple Stir-Fry

2010-03-31T17:00:00.000-07:00

Getting a new Pampered Chef pineapple corer gadget sent me on the search with a recipe to use some pineapple! I found a quick, easy dinner. And better yet, a serving is only 4 weight watchers points.

Chicken Pineapple Stir-Fry
Source: Recipezaar.com
Servings: 6

Ingredients
1/4 cup soy sauce
2 TBSP sugar
1 TBSP cider vinegar
1 TBSP ketchup
1/2 tsp. ginger
1 TBSP minced garlic
1 tsp. cornstarch
1 lb. boneless, skinless chicken breast, cut into 2 inch strips
2 TBSP vegetable oil
1 (16 oz.) package stir fry vegetables
1 (8 oz.) can pineapple chucks, drained, reserve 1/4 cup juice (I used the fresh pineapple & white wine instead of wine juice)
hot cooked rice

Directions
1. Mix first ingredients with reserved 1/4 cup pineapple juice in small bowl.
2. In large skilet, stir fry chicken in hot oil 5 minutes.
3. Add vegetables, stir-fry 4 more minutes.
4. Stir in pineapple and sauce, heat through.
5. Serve over rice.

Oven Baked French Fries

2010-03-21T06:06:00.000-07:00

Who doesn't love french fries?? Especially a delicious baked version?! These would be great with any sandwich type meal!

Oven Baked French Fries
Source: Allrecipes.com

Ingredients
1 large baking potato - I used 2
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder

Directions
Preheat oven to 450 degrees F (230 degrees C).
Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
Bake for 45 minutes in preheated oven.

Rootbeer Pulled Pork

2010-03-21T05:57:00.001-07:00

I don't know if I've seen an easier slower cooker recipe. The hardest part was I had to go buy rootbeer! Turned out great! And another version of one of our favorites - pulled pork.

Rootbeer Pulled Pork
Source: Allrecipes.com

Ingredients
Average size pork shoulder or pork butt
Root Beer
Your favorite barbecue sauce

Directions
Place pork into crockpot.
Pour in root beer until it just covers the pork.
Cook on low - 7 hours or so - until it shreds easily.
Take pork out of crock pot, pour out the rootbeer - reserving a cup or so if needed to thin sauce out a little bit.
Shred pork and return to the crock pot.
Add in your favorite barbecue sauce, if necessary, thin out with the root beer.

Serve with your favorite buns.

We also served oven baked fries & coleslaw. Got a big thumbs up as a meal from the husband!

Chicken Satay Skewers

2010-03-21T05:46:00.000-07:00

In my haste to prepare for guests ~ I forgot to take pics ~ but, throughout an evening, they were all gone. I figured that was testimony enough to blog this recipe. Works great for an appetizer but would also work well for a dinner with some accompaniments.

Chicken Satay Skewers
Source: Everyday Food Martha Stewart

Ingredients
2 boneless, skinless chicken breasts - 6-8oz. each, thinly sliced lenthwise
(I used way more chicken - maybe 1 1/2 pounds or so & doubled both sauces)
1 tsp. toasted sesame oil
1 tsp. soy sauce
1 garlic clove, minced
1/2 tsp. red pepper flakes
Course salt & ground pepper
1/4 cup creamy peanut butter
2 TBSP rice vinegar
Vegetable oil, for pan

Directions
1. In a bowl, toss chicken with sesame oil, soy sauce, garlic and 1/4 tsp. of red pepper flakes. Season with salt & pepper. (I let sit for a hour or so - only because I had the time). Thread each chicken strip lengthwise onto a skewer.

2. Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, 1/4 tsp. red pepper flakes and 2 to 3 tsp. water.

3. Heat grill pan over high. Work in batches, brush pan with oil, and cook chicken until opaque throughout. It took about 8 minutes or so all together - flipping the skewers.

4. Serve skewers with dipping sauce.

Beautiful Blogger Award

2010-02-23T16:20:00.000-08:00

My friend & mama to be JQ nominated my blog for this award. I hope to keep improving and working on the blog. Many thanks JQ~!

Here are the rules for the award:
Thank the person who nominated you and link to their blog.
Copy the award and paste it to your blog.
Tell us 7 interesting facts about yourself.
Nominate 7 bloggers that you love and link to their blog.

Here are my 7 "interesting" facts:

1. I have been a Super Bowl Champ in a fantasy football league.
2. I love making my own bread for Stromboli's.
3. Hines Ward gave me a football during a game.
4. I still talk to my best friend from college almost every day!
5. My husband and I say Hi! to each other at least 25 times (or more a day)!
6. I've never driven a stick shift.
7. My Grandma's was good friends with the family of Jim from 'The Office'.

My cousin, Laura - Along for the Ride
Candice - Magic Everything
Nuelsi - Newlywed Adventures in Pittsburgh
Erica - Simply Satisfying
Molly - That's Life
Dori - The Drive
Jennifer - The Grays in Doha

Hungry Girl Buffalo Chicken Dip

2010-02-07T15:55:00.000-08:00

There are 2 recipes. My friend, D, shared this one. Good! Makes you wonder if you ever want to make the full calorie version again?! Easy to make & a perfect appetizer for the Super Bowl!

Hungry Girl Buffalo Chicken Dip
Source: Hungry Girl

Ingredients
- 16 oz boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8-oz. fat-free cream cheese, softened
- 1/2 cup fat free sour cream
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 tbsp low calorie butter ( I used Brummel & Brown)
- 1/2 packet of Hidden Valley Ranch Dressing Dry Mix

NOTE: If you are feeling lazy, you can use two 9.75oz cans of white chicken meat in water (drained), instead of the grilled chicken, but the taste isn’t nearly as good as using actual grilled chicken breasts.

Directions
Preheat oven to 325 degrees. Rub chicken breasts with salt, pepper, garlic powder and onion powder. Spray a skillet with non-fat cooking spray, and set on med/high heat. Put in chicken breasts, and cook until brown on both sides and meat is cooked through. Once meat is cooked, cut it up into bite sized shredded chunks. Set aside. In a large, oven safe bowl, stir cream cheese and butter until smooth. Add in chicken and other remaining ingredients, and mix until thoroughly combined. Bake in the oven for about 20-25 minutes, or until dip has heated all the way through.

Entire recipe makes 12 servings
Serving size is approx 1/2 cup
Each serving = 2 Point Total

I served with celery. Can use the regular dip implements as well!

PIzza Dough

2010-02-05T17:28:00.001-08:00

mmmmmm ~~ on a snowy night.... fresh, hot, homemade pizza coming out of the oven. What could be better?! Ben prides himself in his pizza making skills. This is an example. He likes making his own dough - he wanted me to blog this recipe because it's his favorite so far. We are on the search for a good homemade sauce recipe - if anyone has one, let us know!!

Pizza Dough

Ingredients
6 1/2 cups bread flour (we used all-purpose)
2 cups warm water
2 1/2 tsp. salt
100 milliliters olive oil
2 tsp. active dry yeast (1 packet)
1 pinch sugar

Direction
Begin by activating yeast by mixing together the water, yeast and sugar and letting sit for about 10 minutes.

Combine flour, salt, olive oil and yeast mixture and stir until a dough begins to form.

Knead dough on a lightly floured board for about 10 - 15 minutes ~ we used our kitchenaide mixer with the dough hook. For about 10 minutes. It will form a dough ball.

Put dough ball into an oiled bowl and let rise for about 2-3 hours or until double in size.

Cut in half (we cut in thirds), form desired shape & top with your favorite pizza toppings! Bake! Enjoy!

Orange Yogurt Cake

2010-01-31T12:23:00.001-08:00

Sometimes I run into a recipe that I really want to make pronto. This struck my attention. And it was worth it! Yum! Notice the piece cut off before the picture - It smelled so good baking! This is a delicious, moist, refreshing cake. Do try it!

Orange Yogurt Cake
Source: Baked Perfection Blog

For the cake:

1 cup fat free Greek yogurt
1 cup granulated sugar
3 large eggs
Zest of 3 oranges
1 tsp real vanilla extract
¼ tsp salt
½ cup melted butter
2 teaspoons baking powder
1 ½ cups all purpose flour

Preheat the oven to 350 degrees. Butter and flour a loaf pan.

In a medium bowl, mix together the baking powder and flour. In a seperate large bowl, beat together the granulated sugar, eggs, orange zest, vanilla extract, salt, and butter. Stir in the yogurt until combined. Add the flour mixture and mix until combined, being careful not to over mix.

Pour the cake batter into the loaf pan and bake for 50 to 55 minutes, or until a toothpick comes out clean. Wait for 10 minutes and carefully remove to a cooling rack.

For soaking warm cake:

1/3 cup fresh squeezed orange juice
1 Tablespoon granulated sugar

While the cake is cooking, add the orange juice and granulated sugar to a small sauce pan. Cook over medium high heat, stirring occasionally, until the sugar is melted and the liquid is mainly clear. About 5 minutes. Remove from heat and cool to room temperature.

Place the cooling rack on top of a piece of wax paper. Spoon the mixture over the cake. Allow the cake to finish cooling.

For glazing cooled cake:

1 cup powdered sugar
2 Tablespoons fresh squeezed orange juice
2 teaspoons Orange Zest

Mix together powdered sugar and orange juice. Spoon glaze over the top and garnish with orange zest; let the cake set up overnight before serving.

Almond Chicken Salad

2010-01-27T17:20:00.000-08:00

Simple chicken salad is something I really enjoy. We had bought some chicken breasts recently that we had in the fridge. We didn't use them right away and I got nervous of freezing them now. So I roasted them with salt & pepper. I shredded them and placed the meat in a freezer bag. A late work night ~ I remembered the chicken & whipped this together. A great dinner & leftovers for lunch!

Almond Chicken Salad
Source: Paula Deen Food Network

Ingredients
2 tablespoons lemon juice
1/2 cup mayonnaise
1 teaspoon salt
3 1/2 cups diced chicken
1 cup finely diced celery
1/3 cup slivered almonds
(I added craisins!)

Directions
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds. Serve on bread or crisp lettuce.

Classic Italian Lasagna

2010-01-27T16:19:00.000-08:00

Ben has been traveling alot. I asked him what home cooked meal he'd like.... without hesitation Lasagna. We haven't found our go to recipe yet so Giada's looked good to try. Not sure it's our go to but it was good nonetheless. I made some modifications.

Classic Italian Lasagna
Source: Giada De Laurentiis Foodnetwork

Ingredients
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente (I used whole grain noodles -I have tried to switch to these exclusively)
2 packs (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan

Directions
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

My Notes & Alterations:
~I used whole grain lasagna noodles. They worked out great!
~Only used one box of spinach. Ben may've not eaten it if it had too much more!
~I mixed the spinach into the ricotta/egg mixture.
~ The big alternation I made was not using all of the Bechamel sauce. I made WAY too much! Next time I would cut that recipe in half. I was worried about using it all through out. I used the bechamel/simple sauce mixture on the bottom layer & then on top of the first layer of noodles. For the remaining sauce I just used the simple sauce. It turned out like classic lasagna this way. I don't know if I would have trusted it with all the bechamel.

Simple Tomato Sauce
Source: Giada De Laurentiis

Ingredients
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped (I used 2)
Sea salt & freshly ground black pepper
2 (32 oz) cans crushed tomatoes
4-6 basil leaves
2 dried bay leaves
4 TBSPS unsalted butter, optional

Directions
~ In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all vegetables are soft, about 5 minutes.
~ Add tomatoes, basil and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 TBSP at a time to round out the flavors.
~ Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
~ If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Peanut Butter Noodles

2010-01-18T16:12:00.000-08:00

Thai/Asian food at home. Trying to get some more of these types thing in my recipe box. I found this recipe from All Recipes.Com. Made a couple alterations to make it more of a meal.

Peanut Noodles
Source: allrecipes.com

Ingredients
1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root (I had jarred ginger)
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces Udon noodles (can substitute spaghetti)
1/4 cup chopped green onions
1/4 cup chopped peanuts

I added a red pepper & 1 lb. chicken breast

Directions
Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

I cut 1 lb. chicken breast in bite size pieces & a red pepper. I sauteed them in peanut oil. Adding them to the sauce/noodles.

Chicken Parm.

2010-01-17T16:36:00.000-08:00

This is a good recipe - Thanks to my dear friend Dr. Suz. One afternoon in her kitchen in Boston we cooked up chicken & eggplant parm. As she off the top of her head worked - I wrote it down! This can be used for Chicken Parm, Eggplant Parm or even Chicken Piccata with a little alteration. Chicken Parm is Ben's favorite. With his first week on the road for awhile, a favorite dinner was in order. Oh & it's easy too!

Chicken/Eggplant Parmesan

Ingredients
1 lb. boneless chicken breasts or 1 eggplant (eggplant needs prepped with salt - let sit - wipe off salt)
1 egg, slightly beaten
1 TBSP water
1/2 cup bread crumbs
1/2 tsp. salt
1/4. tsp. pepper
1/8 tsp. garlic powder
1/4 cup all purpose flour
2 TBSP butter
2 TBSP vegetable oil (I used olive oil)
(for Chicken Piccata 2 TBSP lemon juice ~ for parm - fresh mozzarella, sauce, basil)

Directions
Pound chicken breasts about 1/4 inch then. Cut into pieces. I cut 3 breasts into 6 pieces

Mix egg & water in a shallow plate or bowl.

Mix bread crumbs, salt, pepper & garlic powder in a separate shallow plate of bowl.

Heat oil & butter in a skillet.

Coat chicken in flour, Dip into egg mixture, coat with bread crumb mixture.
Place in the skillet. Cook for 8 - 10 minutes. Turning half way through cooking.

For Parm. ~ Cover a baking dish with sauce. Lay the chicken in the sauce. Cover with sauce & then top with cheese. Bake at 350 until the cheese is melted. Garnish with fresh basil.

For Piccata ~ Pour lemon juice over chicken in skillet. Serve.

Oatmeal Chocolate Cookies

2010-01-17T07:36:00.001-08:00

A cookie recipe that requires no more than a bowl and a mixing spoon to prepare?! What could be easier? And the use of oatmeal and whole wheat flour make this one of my go-to cookie recipes.

Oatmeal Chocolate Chip Cookies

Cream by hand:
2 very soft sticks of butter (I used I Can't Believe It's Not Butter baking)
1 cup brown sugar, packed
1 cup sugar

Add 2 eggs and blend.

Add 2 1/2 cups quick oats

Then add:
2 cups flour (I used whole wheat flour - I like the King Arthur brand)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

2 cups chocolate chips

Bake 350 for about 10 minutes.
Do not over bake.
Cool on a cooking rack.

Mock Chocolate Eclair

2010-01-17T07:23:00.000-08:00

From the recipe box of my mom. This dessert has become a favorite of mine to make for a group or if I am charged with taking a dessert somewhere. It's light, easy to make & delicious. Why don't you give it a try.

Mock Chocolate Eclair

Ingredients
2 wrapped packages of graham crackers
2 packages vanilla instant pudding & pie filling
3 cups skim milk
1/2 8 oz. container of fat-free whipped topping

Directions
Layer the bottom of a 13X9X2 inch dish with 1/3 of the graham crackers

In a mixing bowl, beat pudding with milk until thick, let stand. Fold in whipped topping.

Spread 1/2 of pudding on cracker layer.

Add another layer of cracker. Follow with the remainder of the pudding mixture. Top with the remaining crackers

Spread with chocolate icing or a chocolate topping.

Refrigerate. Can do overnight.

We usually make this chocolate topping...
Chocolate Topping

1/4 cup cocoa
2/3 cup sugar
1/4 cup milk
1 TBSP vanilla extract
1 TBSP margarine

Combine cocoa, sugar and milk in a saucepan. Bring to a boil.
Remove from heat and add vanilla and margarine.
Let cool slightly and poor over top of the graham crackers.

Garlic Yukon Gold Mashed Potatoes

2010-01-10T13:43:00.000-08:00

Extremely cold... single digit January day.... Indulgent mashed potatoes. AHH - does that sound good or what?! I definetly wouldn't use this as my regular mashed potatoes but for special occaisions or extra comfort... why not.

Garlic Yukon Gold Mashed Potatoes
Source: Foodnetwork.com

Ingredients

2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 1/2 cups heavy cream, warm
1 stick cold butter, cut into 9 pats

Directions
Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. (I just used a hand potato masher and it worked great). DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product.

While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat.

While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

Blue Ribbon Chili

2010-01-03T14:41:00.000-08:00

We usually make a pretty complicated, many ingredient chili recipe. A cold, cold winter day called for chili but not the one with too many ingredients. We found this recipe on All Recipes.Com. we'd definetly use it again for a quick go to chili. It was good & extremely easy & quick to make.

Blue Ribbon Chili
Source: AllRecipes.com

Ingredients
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
(the only thing we added was about 1/2 lb. of hot italian sausage to kick it up a bit)

Directions
In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.

Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Served with fritos, cheddar cheese & sour cream.

Sausage, Pepper & Onion Stromboli

2009-12-20T17:51:00.001-08:00

I usually make a deli meat type stromboli. Ben requested something a little different. This recipe sure did hit the spot.

Sausage, Pepper & Onion Stromboli
Source: My Kitchen Addiction

Ingredients
1 batch whole wheat pizza dough
1 lb. Italian chicken sausage links (we used regular because we couldn't find chicken)
1 TBSP. extra virgin olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 large sweet onion (or 1 small), sliced
6 oz. mozzarella cheese, shredded
1 oz. parmigiano-reggiano cheese, freshly grated
Add extra virgin olive oil to drizzle over top
Italian Seasoning
Marinara

Preheat the oven to 375. Lightly grease a baking sheet and set aside.

In a grill pan over medium heat, brown the sausage links until cooked through. Meanwhile, heat the extra virgin olive oil in a skillet over medium heat. Add the sliced bell pepper and onion and saute until the veggies are tender.

Stretch the dough over the baking sheet forming a large rectangle. Arrange teh peppers and onions lengthwise down the center of the dough rectangle. Slice the sausage links crosswise into small 1/4 inch slices and arrange on top of the peppers and onions. Sprinkle with the two cheeses.

To form the stromboli, fold the two long ides of the pizza dough up over the filling and pinch with your fingers to crimp at the top. Roll up the ends and pinch together to seal off the ends. Drizzle some olive oil over the dough and then use a pastry brush to evenly coat the stromboli. Sprinkle with Italian seasoning.

Bake for about 30 - 35 minutes. Let rest for 5 - 10 minutes prior to slicing. Serve slices topped with warm marinara sauce.

Basic Whole Wheat Dough

2009-12-20T17:39:00.000-08:00

We had some stromboli making going on at our house today. This was a good basic pizza dough. I like that it uses a wheat crust.

Basic Whole Wheat Pizza

Ingredients
1 cup warm water
1 package yeast (I TBSP)
1 TBSP sugar
1 1/2 tsp. salt
2 TBSP extra virgin olive oil
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour

Directions
Start by combining the water and the yeast in a large mixing bowl (if you are using the electric mixer, use the mixer bowl). Add the sugar and stir to combine, dissolving the sugar and the yeast in the water. Add the salt, olive oil, and 1 cup of the whole wheat flour. Beat the mixture until smooth.

Add the remaining 1/2 cup of whole wheat flour and the all purpose flour. Knead for about 5 minute, until the mixture forms a dough (or use the dough hook on the mixer on low speed for approximately 2 minutes until the mixture forms a ball).

Transfer the dough to a large greased bowl. Cover with plastic wrap and let rise until the dough doubles in size.

Lightly grease a 15 inch pizza pan or a large baking sheet. Spread the dough on the pan and allow to rise for an additional 15 minutes.

"Benchilada's"

2009-12-18T16:56:00.000-08:00

Digging around the internet for a quick easy recipe - I ran into "Benchilada's" on Annie's Eats blog. HMMM, I have a Ben at hime, we like enchilada's. It's one of those recipes where I read the ingredients and become intrigued. Curious how these thing could come together, I gave it a try. It was tasty ~ quick & easy too. "Benchilada's" got a thumbs up from the Ben in my house!

Cheesy Chicken Benchilada's
Source: Annie's Eats

Ingredients
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15) – we like Azteca, packs of 10
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)

Directions
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

When reheating, reheat in the oven at 350 for 10 - 15 minutes.

CeCe's Banana Bread

2009-12-13T15:44:00.000-08:00

Ben has been talking about his Grandma's Banana Bread - She was nice enough to share it with him. The family said my execution tasted like here - a HUGE compliment!! Without further ado - Grandma's Nana Bread!

Banana Bread
Source: CeCe Dougherty
As typed by Cece.

FIRST THING - MASH 2 BANANAS.
LEAVE THEM IN THE MIXER.
ADD 1 1/2 CUPS SUGAR
1/2 C BUTTER (1STICK AND i ALWAYS USE BUTTER)
BLEND TOGETHER IN MIXER
ADD 2 EGGS, 1/4 TEASPOON SALT, 1 TEASPOON VANILLA
MIX ALTERNATELY 1 1/2 CUPS ALL PURPOSE FLOUR
WITH 4 TABLESPOONS OF SOUR CREAM THAT HAS BEEN STIRRED TOGETHER WITH
1 TEASPOON OF BAKING SODA.
ADD CHOPPED WALNUTS IF YOU LIKE ( i LOVE WALNUTS SO 1 USE A WHOLE
CUP)(SOMETIMES i DON'T CHOP THEM, IT KIND OF LOOKS GOOD TO ME TO SEE
BIG CHUNKS OF WALNUTS.)
USE A LOAF PAN AND i GREASE IT AND LINE IT WITH SILVER FOIL 375
OVEN FOR 1 HOUR++.
THE TOP SHOULD BE FIRM.
STICK A TOOTHPICK INTO IT IF YOU ARE IN DOUBT. SHOULD COME OUT DRY.
IF YOU ARE USING A KITCHENAID THE BOWL HOLDS 2 RECIPES AT A TIME. i
NEVER MAKE ONE.
EXTRA RIPE BANANAS ARE BEST. tHE SUPER MARKET SOMETIMES HAS BAGS OF
OVERRIPE BANANAS AVAILABLE. SHOULD HAVE A LOT OF BROWN SPOTS ON THEM
(i GUESS THE SUGAR IS FERMENTING AND THEY'RE BECOMING ALCOHOLIC)
ANYWAY THAT'S WHEN THEY MAKE THE BEST BANANA BREAD.
THEY FREEZE BEAUTIFULLY. i

Chicken Cutlets with Herb Sauce

2009-11-24T18:28:00.001-08:00

I love finding these really easy, fast weeknight meals. Most people probably have most of these things on hand at all times!

Chicken Cutlets with Herb Sauce
Source: Back to the Cutting Board

Ingredients
1 TBSP. olive oil
1 1/2 lbs. Yukon gold or new/red potatoes, cut into small pieces
1 1/2 tsp. kosher salt
1 1/2 lbs. chicken cutlets (can pound out chicken breasts)
1/4 tsp. black pepper
1/4 cup dry white wine (can use chicken stock)
2 TBSP unsalted butter
2 TBSP chopped fresh herbs - rosemary, chives, parsley or tarragon - (I used dried since I didn't have fresh)

Directions
1. Heat the oven to 425 degrees. Heat the oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 15 minutes. Transfer to a baking dish and season with salt. Bake for 15++ (more) minutes.

2. Meanwhile, rinse the chicken and pat dry. Season both sides with 1/4 tsp. salt and 1/8 pepper. Return skillet to medium high-heat. Add the chicken and cook until browned on each side and cooked through, 3-4 minutes per side. Transfer chicken to a platter.

3. Add the wine to the skillet, reduce heat, and simmer for 2 minutes, constantly scraping the bottom. Add 1 TBSP of butter and stir or whisk until completely combined. Repeat with remaining butter. Remove skillet from heat. Add the herbs and the remaining salt and pepper and whisk to combine.

4. Add the potatoes to the platter with the chicken and sppon the sauce over top.

Pizza Dip

2009-11-22T15:35:00.000-08:00

We love all things pizza - So I couldn't resist trying this recipe. I made this 2 times this weekend and both times it all went. Served with baquette or pita chips. Both were good!

Pizza Dip
Source: Cater-Hater Blog

8 oz. cream cheese
1/2 cup sour cream (I used greek yogurt)
1 tsp. dried oregano (heaping tsp., for more flavor)
1/4 tsp. garlic powder
1/8 tsp. crushed red pepper flakes
1/2 cup your favorite pizza sauce (or 1/2 cup tomato sauce mixed with pizza seasonings)
1/2 of a pepperoni sausage, chopped small (but not sliced), that will equal about 1/2 cup
1/2 cup sliced green onion
1/4 cup chopped green bell pepper
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Beat together the cream cheese, sour cream, oregano, garlic powder and crushed red pepper flakes. Spread into a 9-inch pie pan. Spread the pizza sauce over the top. Sprinkle with the pepperoni, onions and peppers. Bake for 10 minutes. Remove from the oven and sprinkle with the cheese.
Note: Make sure your cheese doesn't end up in one big clump in the middle. Sprinkle cheese evenly over the dip to ensure that it won't bake together, which will make it hard to get the dip out.
Return the dip to the oven and bake for 5 more minutes until golden.

Tangy Slow Cooker Pork

2009-11-01T15:43:00.000-08:00

'The Other White Meat' always seems to serve us well. This was no different. So easy & really good.

Tangy Slow Cooker Pork
Source: All Recipes.Com

Ingredients
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

Directions
Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.

Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

The only addition I made to this recipe - I made a couple slits in the meat and stuffed it with garlic. I threw a couple cut up red potatoes and carrots in which also turned out well.

Pumpkin Blondies

2009-10-31T20:45:00.000-07:00

I am always looking for good pumpkin recipes in the fall. This did not disappoint - it's a bonus when you have all of the ingredients on hand. I frozen these and plan to serve at a girls night next weekend.

Pumpkin Blondies

Source: Annie's Eats

Ingredients

2 cups all-purpose flour
1 tbsp. pumpkin pie spice (see note)
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips

1 cup butterscotch chips
½ cup chopped, toasted nuts (optional)

Directions

Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off foil and using a sharp knife, cut into 24 squares.

If you don't have pumpkin pie spice on hand - I dug this up as a way to make from spices:
Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
Add 1/4 teaspoon of ground ginger.
Add 1/8 teaspoon of ground allspice or ground cloves.
Add 1/8 teaspoon of ground nutmeg.
Stir to blend.
Makes 1 teaspoon of pumpkin pie spice.

Laughing Cow Chicken

2009-10-24T07:13:00.000-07:00

I've seen this recipe floating around for a bit. Since I think laughing cow is darn near the perfect snack~ I had to try it! It didn't disappoint. Ben is not a fan of laughing cow cheese.... so, I served this to him without divulging the namesake ingredient. His comment were how moist the chicken was.... cha-ching.... dinner success!

I should be able to get back to taking recipe photos soon... My lovely husband treated me to a new camera for our 1st anniversary!

At any rate, make this & enjoy!

Laughing Cow Chicken
Ingredients
2 boneless, skinless chicken breast, rinsed & dried
2 Laughing Cow cheese wedges
1/2 cup flour
1/2 cup Panko or Italian seasoned bread crumbs - I used a mix of both
Salt & Pepper
Cooking spray

Directions
Preheat the oven to 350.

Slit the chicken breast & stuff with the cheese. Secure with a toothpick if necessary.
Season the flour with salt & pepper.
Dredge the chicken breasts in the flour.
Spray the breasts with cooking spray.
Roll in the panko/breadcrumbs.
Cover baking dish with foil.
Bake about 1 hour. Take the foil off for the last 15 minutes.

Bruschetta Chicken Bake

2009-10-13T17:36:00.000-07:00

Ben has been asking for stuffing. I found this recipe on the back of the stuffing box. Easy, quick, most ingredients will be things on hand. Husband approved. Try it!

Bruschetta Chicken Bake

Source: Stove Top Box

Ingredients

1 can (14 1/2 oz) diced tomatoes, undrained (I might try salsa next time, we like tomatoes to be in the smallest form possible!)

1 package Stove Top Stuffing Mix for Chicken (they do have a whole wheat)

2 cloves garlic, minced

1 1/4 lb. boneless skinless chicken breast, cut in bite sized pieces (I just pounded the breasts out & cut in smaller pieces ~ about 5 pieces)

1 tsp. dried basil leaves

1 cup shredded mozzarella cheese

Directions

Preheat the oven to 400. Place tomatoes with their liquid in medium bowl. Add stuffing mix, 1/2 cup hot water and the garlic. Stir just until the stuffing mix is moistened. Set aside.

Place the chicken in 13X9 baking dish; sprinkle with basil and cheese. Top with the prepared stuffing.

Bake 30 minutes or until the chicken is cooked through (170).

Serves 4-5.

Garlic Lime Chicken

2009-10-08T17:04:00.000-07:00

I found this recipe on Le Petit Pierogi. I've kept it hand for a night just like tonight ~ one of those nights where ~ you have some chicken thawed with no plan for it. And wanted to use only ingredients on hand. It turned out great. I served it with a big salad and some couscous ~ the sauce really spruced up the couscous. It can be baked or pan fried.

Garlic Lime Chicken

Source: Le Petit Pierogi

Ingredients

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves (I used chicken breasts, pounded thin)

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice (I use the juice of a lime)
2-3 tbsp. chicken stock
2 garlic cloves, minced

Directions

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. In another small bowl, combine lime juice, chicken stock and fresh garlic cloves and pour over cooked chicken breasts. Cook an additional 5 minutes or so, or until sauce has started to thicken. Stir frequently to coat evenly with sauce.

Peanut Butter Frosting

2009-10-02T16:42:00.000-07:00

The perfect complement to the Reese's Cup Chocolate Peanut Butter Cake ~ and I am sure so many other things....

Peanut Butter Frosting

Source: Food Network/Ina Garten

Ingredients

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Reese's Cup Chocolate Peanut Butter Cake

2009-10-02T16:34:00.000-07:00

So, for Ben's birthday ~ I decided I wanted to make a cake. After much searching, I settled on this one. And WOW! was it a good choice! It may be my baking masterpiece to date. Rave reviews from the whole family. Happy Birthday Ben!

Reese's Cup Chocolate Peanut Butter Cake

Source: Annie's Eats

Ingredients

For the cake
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 ounces bittersweet chocolate, melted and cooled (optional)
For decorating
1 ½ – 2 batches peanut butter frosting
Miniature Reese’s cups, halved and/or chopped

Directions

1. For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans. 4. Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
5. To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Cheez-It Chicken

2009-10-02T16:17:00.000-07:00

Brilliant! Cheez its & chicken!! So easy & really good. Try it! Thanks The Novice Chef for sharing and making Weight Watchers friendly.

Cheez-It Chicken

Source: The Novice Chef

Ingredients

1/2 cup Reduced Fat Cheez-Its, crushed

1/2 cup fat free buttermilk (can use 1 tsp. vinegar and 1/2 cup fat free milk)

3 TBSP. all purpose flour

1 tsp. salt

1 tsp. freshly ground pepper

1 lb. chicken breasts (I used chicken tenders)

4 tsp. Canola oil

Directions

Preheat the oven to 400 degrees, spray a large baking sheet with nonstick cooking spray.

Pour the buttermilk (vinegar/milk mixture) into a large shallow bowl. On a sheet of wax paper combine the Cheez-It crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the Cheez-It mixture, coating completely.

Place the chicken on the baking sheets, drizzle with the canola oil.

If you are using chicken breasts cook for 30 minutes, then turn chicken over and bake until cooked through; 15 - 20 minutes.

If you are using chicken tenders, cook for 15 minutes, then turn chicken over and bake until cooked through; 10 - 15 minutes.

Chicken Chimichangas

2009-09-27T17:01:00.001-07:00

Football Sundays mean trying new recipes for me. After a search ~ I dug up this Chimichanga recipe from the Foodnetwork. These are really good! Thanks Emeril. I did adapt this a little bit and didn't totally fry them ~ mostly baked. And still very good! (I have to work on my food photography skills... the pics I took do this NO justice!!)

Chicken Chimichangas

Adapt from Food Network ~ Emeril Lagasse

Ingredients

2 tablespoons vegetable oil, plus 8 cups for frying (I omitted the 8 cups for frying & used a couple more TBSP to just crisp them a bit)
1/2 cup diced white onion
1 1/2 teaspoons minced garlic
1 tablespoon plus 1/2 teaspoon chili powder
1/4 teaspoon ground oregano
1/2 teaspoon ground cumin
1 1/2 pounds cooked chicken breast, shredded while warm (I shredded the chicken by putting the chicken on a plate ~ salt & peppered a bit ~ a bit of buttermilk ~ microwaved for 8 minutes ~ worked perfectly)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (4.5-ounce) can chopped green chiles, drained
8 (10-inch) flour tortillas, warmed
1 cup shredded Monterey Jack
Wooden toothpicks
Chipotle Salsa (Emeril gave a recipe ~ I just bought some & it was great)
Sour cream, for garnish (I used Greek Yogurt)
Fresh cilantro sprigs, for garnish (Shredded lettuce instead)

Directions

Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.
One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.
Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas. I totally altered this part of the recipe. Instead I put a TBSP of oil in the pan, just put each side of the enchilada in for 1 minute or 2 to crisp. I put them on a baking sheet as done and baked at 350 for about 15 minutes or so to heat through and ensure the cheese was melted inside.
Remove toothpicks from the chimichangas and serve immediately with Chipotle Salsa, sour cream, and fresh cilantro. (Again I used Greek Yogurt & Lettuce.)

Inside Out Ravioli

2009-09-26T08:30:00.001-07:00

Ahhh ~ this recipe reminds me of my college days! Our group used to go to Lake Conesus in New York ~ we'd stay at the beautiful cottage of the Riches. We'd water ski, lay out and laugh and laugh. And our course, eat! That's where I was introduced to this recipe. Mrs. Rich used to put this together for us. It was great ~ easy to put together, can do ahead and freeze and goes great with a salad. I have made this one of my go to dishes when making a meal for someone that they can freeze and make when they need a meal. It never fails me.

Inside Out Ravioli

Source: The Rich Family

Ingredients

9 X 13 pan or large casserole dish

1 10 oz. box frozen chopped spinach

4 cups small seashell pasta

1/2 cup grated Parmesan cheese

1/2 cup shredded cheddar cheese

1/2 cup oil (less!!)

1/2 cup bread crumbs

1 well beaten egg

Spaghetti Sauce ~ 28 - 32 oz.

Directions

Cook spinach and shells. Drain well. Make sure to squeeze the extra water out of the spinach. I put it in a dishtowel and 'wring'. Mix together spinach and shells.

In a separate bowl, mix together cheese, bread crumbs, egg and oil.

Mix spinach and shells with this mixture.

Mix in sauce, reserve a bit to top.

Spread in an greased/oiled baking dish.

Cover with remaining sauce and sprinkle some Parmesan cheese.

Bake at 350 for 30 minutes.

Again, can be made ahead and frozen. Just bake as directed.

Chipotle Salsa with Pan-Roasted Tomatillos

2009-09-07T17:17:00.000-07:00

My first attempt at salsa. So easy & simple to make. Had a little bit of a kick to it. We thought this would be a great accompaniment to some dishes maybe not the one for chips.

Chipotle Salsa with Pan-Roasted Tomatillos

Source: Elly Says Opa!

Ingredients

4 medium tomatillos, husked, rinsed and cut in half (about 8 oz.)
3 cloves garlic, peeled
2 chipotles in adobo (more if you want more heat)

Directions

Set a large nonstick skillet over medium high heat. Lay in the tomatillos (cut side down) and the garlic. When the tomatillos are well browned, about 4 minutes, flip everything over and brown on the other side. The tomatillos should be completely soft.

Scoop the tomatillos and garlic into a food processor and add the chipotles, about 1/4 cup water, and salt to taste (about 1/2 tsp.). Process everything together into a course puree. Thin with additional water if necessary.

Red Chili Chicken and Rice with Black Beans

2009-09-07T17:12:00.000-07:00

I just started eating black beans. So I searched for a recipe with them in it. This hit the spot! We really enjoyed this recipe. It can be eaten alone or even rolled into a burrito.

Red Chili Chicken and Rice with Black Beans

Source: Elly Says Opa!

Serves 4

Ingredients

2 Tbsp. canola oil
4 boneless, skinless chicken breast halves (1.25-1.5 lbs. total)
2.5 Tbsp. ancho chili powder, divided
1 medium onion, large dice
1 cup rice
4 cloves garlic, minced
1.5 cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions, roots and wilted outer leaves removed before chopping (OR 1/3 cup cilantro OR 2-3 Tbsp. epazote or hoja santa)
1/2 to 1 cup salsa, such as Smoky Chipotle Salsa, or chipotle hot sauce for serving

Directions

Heat the oil in a medium-large heavy pot (with a lid) over medium-high heat. Sprinkle both sides of the chicken breast with salt and 1 Tbsp. of the ancho chili powder. Place the chicken in the hot oil and brown on each side, 2-3 minutes. Remove to a plate, leaving behind as much oil as possible.

Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 1.5 Tbsp. ancho chili powder. Cook one minute, and then add the broth and salt to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low. Cover, and cook for 10 minutes.

Cut the chicken breast into 1″ pieces. Add them to the pot along with the beans. Re-cover and cook 12 minutes longer.

Sprinkle the green onions and test a kernel of rice. It should have no more than a hint of chalkiness at in the center, in which case you place the cover back on, remove it from the heat and let it stand 5-10 minutes. If it’s not cooked, cook for another 5 minutes or so.

Fluff the mixture with a fork and serve with salsa for each person to spoon on al gusto.

Nutritional Information Per Serving: Calories: 517 / Fat: 10.4g / Saturated Fat: 1.3g / Carbs: 60g / Fiber: 9.3g / Protein: 44g

White & Chocolate Chunk Butterscotch Cookies

2009-09-05T19:13:00.000-07:00

When the worlds align and you happen to have all of the ingredient for something as amazing sounding as this.... you get on it & make it. These are GOOD! I found this on Picky Palate blog. If you haven't checked it out, do so, great ideas!

White & Chocolate Chunk Butterscotch Cookies

Source: Picky Palate

Ingredients

2 sticks softened butter
3/4 Cup granulated sugar
3/4 Cup light brown sugar, packed
2 eggs
1 Tablespoon pure vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 Cups Chocolate Chunk pieces
1 Cup white chocolate chips
1 Cup butterscotch chips

Directions

1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined.

2. Place flour, baking soda and salt into a large mixing bowl; sift of stir to combine. Slowly add dry ingredients to wet ingredients along with all the chocolate/chips. Mix until just combined.

3. Using a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet placing about 1 1/2 inches apart. Bake for 9-12 minutes or until edges just barely start to turn golden. Remove and let cool on baking sheet for 5 minutes, then transfer to cooling racks to cool completely. Enjoy!!

About 3 dozen cookies

THE Chicken

2009-09-01T17:30:00.001-07:00

On a chat board I frequent, the recipe was recommended. Quick, easy & tasty. Made a nice dinner tonight. This will be a go to quicky!

THE Chicken

Source: The Nest - Pittsburgh

Ingredients

1 lb. boneless, skinless chicken breast, cut into tenders

1 pack good seasons dressing mix

1/2 cup Parmesan cheese

1/2 tsp. garlic salt

Directions

Preheat oven to 400.

Mix together dressing mix, Parmesan & garlic salt.

Cut chicken into tenders, coat in the Parmesan mixture. If it isn't sticking wet the chicken with a little bit of water.

Place on a baking dish. Bake for 20-25 minutes.

Jasmine Rice-Stuffed Peppers

2009-08-31T17:26:00.000-07:00

I've craving stuffed peppers. This is a good recipe. The peppers don't get soggy like some other ones I've had. I can see a merit to both ways ~ crispy peppers or soggier. I'd make these again. I did put some in the freezer - we'll see if they are a good make ahead dish!

Jasmine Rice-Stuffed Peppers

Source: Cooking Light

Yield: 4 servings, 2 pepper halves

Ingredients

4 large green bell peppers

Cooking spray

1/2 cup onion

2 garlic cloves, minced

1 jalepeno pepper, minced

1/2 cup uncooked jasmine rice

1 cup fat-free, less sodium chicken broth

2 cups tomato sauce, divided

1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

1/4 tsp. freshly ground black pepper

1 large egg, slightly beaten (I must admit to forgetting to put this in! I didn't even notice)

2/3 lb. ground sirloin, extra lean

1/3 lb. ground turkey breast

Directions

Preheat oven to 400.

Cut bell peppers in half lengthwise, discard seeds and membranes, leaving the stem intact. Place on a foil lined jelly roll pan, cut sides up.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and jalapeno to pan, saute 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth, bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat; cool completely.

Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining 1 cup tomato sauce evenly over peppers.

Cover and bake at 400 for 45 minutes. Uncover and sprinkle with remaining 1/4 cup cheese, bake 3 minutes or until cheese melts.

White Peach Sangria Recipe

2009-08-23T18:54:00.001-07:00

Who doesn't love Sangria in the summer?? This recipe was a hit at a party we had this past weekend. It was gone way too early into the evening. I got the recipe from Allrecipes.com & tweaked it a bit. I also made the batch much bigger!

White Peach Sangria

Source: All Recipes.com

Ingredients

1 (750 milliliter) bottle dry white wine ~~ I used the equivalent of 8 bottles of wine, Pinot Grigio ~ 1.5 liter bottles of Cavit
3/4 cup peach flavored vodka ~ I substituted mostly brandy & a bit of peach schnapps ~ I used about 6 cups
6 tablespoons frozen lemonade concentrate, thawed ~ used about 3 cups
1/4 cup white sugar ~ about 2 cups, used Splenda
A big bag of frozen fruit ~ I used a mix from Costco of peaches, strawberries, honeydew

Directions
In a large pitcher, combine wine, alcohol, lemonade concentrate and sugar. Stir until sugar is dissolved. Add frozen fruit.
Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice.
Some people liked it just as it ~ others added some fresca to theirs.

Pinwheel Rollups

2009-08-23T18:48:00.000-07:00

I am not sure where I got this version of this recipe. There are many variations out there. This was a good one. A hit at a recent party. So easy to make! I see these making an appearance for some upcoming tailgates!

Pinwheel Roll ups

Ingredients

10 large flour tortillas ~ ( I only got about 8 out of it)

1 cup chopped vegetables (red peppers, green peppers, carrots)

1 1/2 blocks cream cheese, softened

1 package dry ranch mix

1/4 cup salsa

A handful or so of shredded mozzarella

Directions

Mix cream cheese with ranch mix and salsa
Spread mixture onto tortilla; top with chopped veggies and cheese.
Roll and place in a casserole dish and refrigerate for at least 6 hours. Mine were in overnight.
Chop off the end of each tortilla and discard; chop tortilla into bite sized pieces and serve. Each tortilla should give you 6-8 pieces.

Down Home Macaroni & Cheese

2009-08-23T18:38:00.001-07:00

In planning a party, mac & cheese is usually a hit with the kids. This recipe was a hit with the kids AND the adults. I found it on Kraft.Com. I didn't alter the recipe at all ~ but I did quadruple it ~ and it turned out great. The only thing at the party (besides the keg) that there was absolutely none left! Can't wait to make it again in the fall for a football party.

Down Home Macaroni & Cheese

Source: Kraft.Com

Ingredients

1/4 cup (1/2 stick) butter or margarine, divided
1/4 cup flour
1 cup milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked, drained
1/2 cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed

I just did this X4! It worked out perfectly ~ A big block of Velveeta, one bag of cheddar.

Directions
HEAT oven to 350°F.
MELT 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk; cook until mixture boils and thickens, stirring constantly. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
SPOON into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
BAKE 20 min. or until heated through.

Chocolate Chip Cookies

2009-08-17T18:31:00.001-07:00

The most simple of recipes are sometimes the best! Chocolate cookies = pure joy!! This is the recipe on the back of the chocolate chips! As I type they bake, filling the house with the best smell!

Chocolate Chip Cookies

Ingredients

2 1/4 cup all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1 cup butter, room temperature

1 cup packed brown sugar

1/2 cup sugar

2 eggs

2 tsp. vanilla

2 cups chocolate chips

Directions

Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking soda and salt with a wire whisk and set aside.

With a mix, beat butter and both sugars until well blended. Beat in eggs and vanilla.

Add the flour mixture in two additions until combined.

Stir in 1 1/2 cups of chocolate chips

Use a mini ice cream scoop to drop cookie dough on a parchment covered cookie sheet about 2 inches apart.

Bake for 8 - 10 minutes.

About halfway through baking, sprinkle reserved chips on top of the cookies.

Enjoy!

Zucchini Cakes

2009-08-16T18:06:00.000-07:00

My friend Chrissy has recommended I try these out. With a glut of zucchini in the fridge, I decided to give it a go. They were good. Can be substituted as a vegetarian way to have crab cake taste or just a nice summer meal or side dish.

Zucchini Cakes

Adapted from All Recipes.Com

Ingredients

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
If frying ~~ I baked them. Instead of flour topped with panko & baked.
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
Directions
In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
Shape mixture into patties. Dredge in flour. (I topped with some panko instead of dredging in flour.)
In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides. Instead of frying, I baked at 400 for 12+ minutes.

Chocolate Peanut Butter Ice Cream

2009-07-18T15:10:00.001-07:00

Another try on the ice cream attachment. Another winner! This may be the household favorite so far. I found this on Dinner and Dessert blog.

Chocolate Peanut Butter Ice Cream
Source: Dinner & Dessert Blog, The Perfect Scoop by David Lebovitz

Ingredients
2 cups half and half
1/4 cup Dutch processed cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup smooth peanut butter

Directions
Whisk together the half and half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Here is a great mix-in for the ice cream:

Peanut Butter Patties

Ingredients
6 TBSP peanut butter
2 TBSP powdered sugar

Directions
Mix together the peanut butter and sugar in a small bowl. Line a plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about 1/2 tsp. each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter patties into 1 quart of ice cream as you remove it from the machine. The patties ban be stored in the freezer, well wrapped for up to 1 month.

Blackberry Lime Sorbet

2009-07-18T15:01:00.001-07:00

I've continued to look for things to use the ice cream attachment. I discovered this recipe from a great blog: Annie's Eats. My 1st try at sorbet. Loved this ~! Perfect for a hot summer day! Flavors I love.

Blackberry Lime Sorbet
Source: The Perfect Scoop by David Lebovitz

Ingredients
3/4 cup sugar
3/4 cup water
4 cups blackberries, fresh or frozen
3/4 cup freshly squeezed lime juice
splash of tequila (optional)

Directions
In a small saucepan, bring the sugar and water to a boil, stirring until the sugar is dissolved. Remove from the heat and set aside to cool.

Puree the blackberries in a blender of food processor with the simple syrup. Press the mixture through a large mesh sieve to remove the seeds, then stir the lime juice into the sweetened puree. Add a splash of tequila, if desired.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Cabbage and Herb Slaw with Oranges

2009-07-18T14:52:00.000-07:00

This was a great summer side dish. Especially with a grilled meal. Very light. Also useful for those of you with good herb gardens.

Cabbage and Herb Slaw with Oranges
Source: Loves to Eat's Weblog

Ingredients
2 navel oranges
3 TBSP champagne vinegar
2 TBSP extra virgin olive oil
1 small head Savoy cabbage, cored & shredded (2 cups)
1 cup flat-leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced (2 TBSP)
Course salt and freshly ground pepper

Directions
Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments, and discard membranes. Mix 2 TBSP of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.

Combine cabbage, parsley, basil, scallions, and orange segments in a serving bowl. Add dressing, and toss to coat. Season with salt and pepper.

Easy Mint Chocolate Chip Ice Cream

2009-07-06T19:49:00.000-07:00

So I splurged on the Kitchenaide Ice Cream attachment. A good investment. It is very easy to use. It is going to be so much fun to experiment with some yogurts, ice cream and sorbet. I admit to one minor flub due to my lackadaisically reading the directions. But take #2 yielded some great Mint Chocolate Chip!

Easy Mint Chocolate Chip Ice Cream

Source: Allrecipes.com

Ingredients

2 cups 2% milk

2 cups heavy cream

1 cup sugar

1/2 tsp. salt

1 tsp. vanilla extract

1 tsp. peppermint extract

3 drops green good coloring (optional)

1 cup miniature semisweet chocolate chips (I used regular chips & chopped them up)

Directions

In a large bowl, stir together the milk, cream, sugar, salt, vanilla & peppermint extracts until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips (I added it much later). After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for hours.

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

2009-07-06T19:11:00.000-07:00

I love a good crockpot recipe. And a Mexican one to boot! The Picky Palate is a great go to blog for excellent recipes! This is worth a try. Who doesn't like - throw it all the crockpot & come home to work to a nice dinner.

Crockpot Green Chili Chicken with Rice with Blue Corn Chip Crumbles

Source: Picky Palate

Ingredients

3-4 large boneless skinless chicken breasts, thawed

2 cans 98% fat free cream of chicken soup

4 oz. can chopped green chiles

1 tsp. cumin

1/2 tsp. kosher salt

1/4 tsp. fresh cracked black pepper

1/4 tsp. Lawry's garlic salt with parsley

6 cups steamed rice

Blue Corn Tortilla Chips, crumbled for garnish

Directions

Place chicken, soup, cumin, salt, chiles and garlic salt in crock pot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred the chicken in the sauce. Season with any additional seasonings, if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings.

Raspberry Trifle

2009-06-15T18:31:00.000-07:00

When you get a cool trifle bowl for a wedding gift, you must find a way to work it in. I made this for a picnic at my parents house. It got rave reviews. Even drew comparisons to a Dairy Queen blizzard. Who knew? It was very good.

Raspberry Trifle

Source: allrecipes.com

Ingredients

1 1/2 cups heavy cream

1/4 cup white sugar

2 (8oz) packages cream cheese, softened

2 tsp. lemon juice

1 1/2 tsp. vanilla extract

1/2 cup white sugar

1 (10.75 oz) package prepared pound cake

2 (10 oz. packages frozen raspberries, thawed

2 TBSP. unsweetened cocoa powder, for dusting

Directions

1. In a medium bowl, beat cream with 1/4 cup sugar until a stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

2. Slice pound cake into 18 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one fourth of the cocoa over that. Sprinkle with 1/3 of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.