Simple Fare, Fairly Simple

2012-02-22T11:03:00.000-05:00

So, so good! That's all I have to say about these. If you're not into messing with puff pastry...you can use thin slices of pound cake and that would taste great, too! The custard in this recipe doesn't have eggs in it, so if you have issues with eggs,
this pastry cream is for you!

Two Fruit Napoleons

Here's what you'll need for these napoleons.

Berries

1 ½ cups strawberries - crushed
1 ½ cups berries - crushed
½ cup sugar

Mix berries and sugar together in a bowl and chill.

I used frozen berries and put about
3 - 4 cups whole berries in a bowl.

Then I mashed them up, but did not pulverize them.
I wanted some of the juice to come out and to have
some chunks of fruit. Then I put in about 1/2 cup
sugarand allowed it to chill in the fridge.

Pastry Cream

1/3 cup sugar
3 tbsp cornstarch
1/4 tsp salt
2 1/2 cups whole milk
1 1/2 tbsp vanilla extract
1 cup heavy cream, whipped with 1/4 cup powdered sugar

In a saucepan, combine the sugar, cornstarch and salt.

Pour in the milk and cook over medium heat, stirring with a wire whisk until mixture thickens and boils.

Remove from heat. Stir in vanilla.

Pour into a medium sized bowl. Press plastic wrap onto the top of the pastry cream and chill.

When mixture is completely cooled, fold in sweetened whipped cream.

Combine the milk, cornstarch, sugar and salt.
Cook until thick and bubbly.
Remove from heat and add the vanilla.
Place in a bowl and cover with plastic
wrap and allow it to chill in the fridge.

Then whip 1 cup of heavy cream and f
old that into the chilled pastry cream.

Napoleons

2 sheets (1 package) of puff pastry

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.

Roll out puff pastry a little larger than it comes out of the box.

Using a cookie cutter, cut out rounds. Using a cookie cutter smaller than the first one, press it into the center of each round, but not all the way through. Prick centers with a fork. Transfer to a cookie sheet. (I was able to get 12 rounds out of one sheet.)

Brush the edges of the round with a beaten egg then sprinkle with a little sugar.

Bake rounds for about 10 minutes until lightly golden brown.

While rounds are still hot, press the centers down with a fork. Allow to cool.

Fill one round with pastry cream, top with another round and fill with more pastry cream. Ladle a scoop of berries over the top. Top with whipped cream.

Unwrap your pastry and roll it out a little larger.
I probably made this about 3 inches longer, but no wider.

I used a 3 inch cutter and a 2 inch cutter for my rounds.

Cut the pastry with the larger cutter then go back and press down with the smaller one but don't go all the way through.

Place them on a cookie sheet then prick the centers.

I brushed the edges with a beaten egg and
sprinkled the whole thing with sugar...but that step is optional.

Right after they come out of the oven,
take a fork and press the centers down.
Let them cool.

Using two pastry rounds, fill one with the pastry cream,
then top with another pastry round and more cream...

....then some berries!!
Yummmm!!!

2012-02-20T15:54:00.000-05:00

Oh my but these were good!! I've seen TV chefs do this but I never tried it until now. Just a different twist on an old classic meal. You can make a little or a lot and one thing that I really liked about it was when I reheated the ravioli the next day, they were just as crispy as when I had cooked them the day before. I just placed them on a cookie sheet and heated them in the oven for about 10 minutes and they were perfect! I'll be making these again as a meal, but I think they would be awesome served as an appetizer with some marinara sauce on the side!! I love double duty food!!!

Fried Ravioli with Meat Sauce

Frozen Cheese Ravioli - thawed
1 24-ounce jar marinara sauce
1 pound sweet Italian sausage
1 medium onion – diced
2 cloves garlic – diced
1 teaspoon dried oregano
2 cups Panko crumbs
¼ cup grated parmesan cheese
2 eggs - beaten
Salt and pepper to taste
Oil for frying

In a skillet, sauté onion and garlic in some olive oil. Add the sausage and cook until done. Add marinara sauce and heat through.
Cover and keep warm.

Heat 1 cup of oil in a skillet on medium heat.

In a shallow bowl or pie pan, combine Panko, oregano,
parmesan cheese and salt and pepper.

In a separate shallow bowl or pie pan, beat two eggs.

Working in batches, dredge thawed ravioli in egg then in Panko mixture. Gently place in hot oil and fry for a couple of minutes until lightly browned on both sides. Drain on paper towels and keep warm in 300 degree oven until all ravioli are cooked.

Ladle a scoop of meat sauce on a plate then top
with a few ravioli and serve!

The ingredients.

Saute the onion and garlic then add the sausage.
Make sure you remove the casings if you're using links.

After the sausage is done, add the marinara sauce,
cover and keep warm.

Put the eggs in a shallow bowl and beat 'em up!
Then combine the Panko, parm, oregano
and salt and pepper in a second shallow bowl.

Dredge the ravioli in egg then in the pankp mixture.
My ravioli were almost thawed.
I think that worked out really well and once
they were in the hot oil, they were fine.

Add them to the hot oil and fry for a couple of
minutes on each side until they're nice and golden brown.
Drain them on paper towels and keep warm in a 300 degree oven.

Serve the ravioli over the meat sauce!!
So good!!!

2012-02-16T13:42:00.000-05:00

I made this on Valentine's Day because I was in the car for a while and had time to think about what my next kitchen creation should be. Don't think and drive!!! This is what happens!!

Chocolate Chex Mix

8 cups Corn Chex cereal
1 11-ounce package Caramel Bits (found in the baking aisle)
1 12-ounce package Mini Reese's Peanut Butter Cups - cut into 4ths (or you can use several of the small bite-sized packages)
1 cup white chocolate chips - melted
1/2 cup semi-sweet chocolate chips - melted

Spray a large cookie sheet with cooking spray. Set aside.

Combine cereal and half of the quartered peanut butter cups in a large bowl.

In a medium microwave safe bowl, melt caramel bits with 1 tablespoon of water for 1 minute. Stir. Heat for another minute and stir until melted.

Pour melted caramel over cereal/peanut butter cup mixture and stir until well coated.

Spread mixture onto prepared cookie sheet.

Sprinkle the other half of the quartered peanut butter cups over the coated cereal.

Drizzle melted chocolates over cereal mixture and allow to harden. Break into chunks.

Here's the goodness.

Combine the cereal and half of the peanut butter cups.

Melt the caramel bits....

...then pour over the cereal.
Stir to coat then spread onto a greased cookie sheet.

Top with the remaining peanut butter cups.

Then drizzle with the melted chocolates.
Allow it to harden.

Break into chunks then enjoy!!

2012-02-14T10:13:00.000-05:00

So #1 Son has a favorite salad at a near-by restaurant. He was home the other day and asked me if I wanted to split a lunch with him from this particular place. "You buyin'?", I asked. When he said he was, I told him I would be happy to share lunch with him. This salad is one of the things he ordered. I'm not a big lover of blue cheese but I don't mind a little bit. The salad we ordered was very good so I figured I'd try to make it at home and make #1 son happy at the same time. I adapted The Pioneer Woman's technique for onion rings, but I think I pulled the whole thing off without a hitch. Well, there was one hitch. Number One son was nowhere to be found so he missed out on my version of this yummy salad. Oh well...more for IT Guy and me!

Black and Blue Salad

1 pound flank steak or flat iron steak
1 bag romaine lettuce
4 ounces blue cheese
1 large onion
2 – 3 cups flour
1 ½ tablespoons salt
1 teaspoon cayenne pepper
2 cups whole milk
Oil for frying

Slice onion very thin and place in shallow dish. Pour milk over the onions and allow to sit at room temperature for an hour or so.

Heat oil to medium in a large saucepan.

Place flour, salt and cayenne pepper in a large zip top bag. Working in batches, transfer about 1/3 of the sliced onions at a time to the flour in the bag and shake until the onions are well coated.

Fry in batches in heated oil. Transfer to a cookie sheet that’s been lined with paper towels. Keep warm in a 300 degree oven until all onions are cooked.

Season the steak with your favorite seasoning. I use Lawry’s Seasoning Salt.

Heat a grill pan on medium heat. Drizzle with olive oil. Grill steaks until cooked to desired doneness. (Or grill on an outdoor grill.)

Slice steaks against the grain then across into bite sized pieces.

Place desired amount of lettuce on a plate and top with sliced steak, cooked onions and crumbled blue cheese.

Top with blue cheese or ranch dressing.

Here's the stuff for the salad and the onion rings.

Slice the onions on the thin side.

Cover them with milk and let them hang
out in there for an hour or so.

Mix the flour, salt and cayenne.

Working in batches, put some of the rings in the flour mixture....

...then fry 'em up until they're nice and golden.
Keep them warm on a cookie sheet in the oven.

Season the steaks then grill them to whatever doneness
appeals to you. We like ours medium to medium well.

Yum! And really, you can use any steak you like.
Rib-eye would be delish!

Then plate it up!

2012-02-13T09:48:00.000-05:00

We haven't had the coldest winter here in the south. A year ago Christmas, we had snow...this last Christmas was kind of a warm day. I keep waiting for the cold weather to show up so I can make more soup. Because cold weather = soup! Well, guess who's tired of waiting? This girl! So I made this the other day and it worth the wait! So yummy! The one thing I didn't put in this...and honestly didn't think about until I was eating it, was red pepper flakes. That would have really improved the zing factor. If you're not a zingy type of person, then leave it out...but if you like spicy, then by all means, add it! I'm going to next time!

Italian Tortellini Soup

1 pound sweet Italian sausage, casings removed

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1/2 cup water

1 large can diced tomatoes

1 cup thinly sliced carrots

1 teaspoon basil

1/2 teaspoon dried oregano

1 ½ tablespoons dried parsley

1 (8 ounce) can tomato sauce

1 1/2 cups sliced zucchini

1 teaspoon red pepper flakes (optional)

8 ounces fresh tortellini pasta

Fresh grated parmesan cheese for sprinkling

Directions

In a large Dutch oven, brown sausage. Remove sausage to a plate. Reserve a couple of tablespoons of the drippings.

Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, parsley, tomato sauce, zucchini and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.

Simmer covered for 1 hour or so. Add tortellini during the last 10 minutes.

Sprinkle with Parmesan cheese on top of each serving.

The shtuff....

Brown the sausage in a dutch oven.

Remove cooked meat to a bowl.

In the same dutch oven, saute the garlic

and onion in the drippings for a few minutes.

Add everything to the pot, including the cooked sausage,

EXCEPT the tortellini. Allow to simmer for about an hour or so.

Add the tortellini to the pot and....

... cook for about 10 minutes until the tortellini are done.

Is done? Whatevs.

Serve it up with some french bread

and fresh grated Parmesan cheese!

2012-02-09T11:17:00.001-05:00

Eating these little darlings makes me happy. How can a person NOT be happy eating pralines, toffee and cinnamon? This recipe made about 18 good sized scones and I think I could have eaten them all by myself. I sent some with my daughter to her work, gave a few more away and left the rest for me...I mean US...I left the rest for US!!! (evil grin....)

Praline Toffee Cinnamon Scones

3 cups flour
2/3 cups sugar
5 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
2 sticks butter – chilled
1 egg
3/4 heavy cream or half & half
2 teaspoons vanilla
1 cup praline pecans (recipe follows)
1 12 ounce package toffee bits (divided use)

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon and salt.

Add the butter in chunks and mix with a pastry blender until mixture resembles coarse crumbs. Or you can use your mixer…just make sure all is combined well. I used my mixer but had to go back in with my hands to make sure it was well mixed.

Add the egg, heavy cream and vanilla and mix well.

Stir in pralines and 1 cup of the toffee bits.

Turn mixture out onto a floured surface and roll ½ inch thick. Cut into desired shape with a floured cutter. Place on cookie sheet about 1 ½ inches apart.

Bake for 15 minutes until lightly golden and set. Allow to cool completely before glazing.

Glaze

4 cups Powdered Sugar

3/4 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla
dash of salt

Combine all ingredients and dip cooled scones into mixture.

Praline Pecans

1 ½ cups roughly chopped pecans
2/3 cup powdered sugar
Few drops of water (no more than a teaspoon or so)

Preheat oven to 350 degree.

Place chopped pecans on a parchment paper lined cookie sheet. Dump powdered sugar over pecans and mix with your hands. Drizzle a few drops of water over pecans and mix with your hands until nuts are “pasty”. Bake for 10 minutes until crunchy. Allow to cool then break into pieces.

Combine reserved toffee bits with Praline Pecans and sprinkle onto glazed scones.

Makes about 18 - 24 scones.

Here's the line-up.

Let's start with the praline pecans.
These are SO easy.
Sprinkle the pecans with some powdered sugar.

Toss it all around and make sure the pecans
are coated with the powdered sugar.
Then dribble some water over the coated nuts
and toss with your hands until the
nuts are pasty and sticky. Then bake 'em.
Cool when done and use in the scone
batter and on top of the scones.

Mix together the dry ingredients.

Mix in the butter.
You can use a pastry cutter for this step.

Add the wet ingredients...including the egg.

Make sure the mixture is crumbly.

Make sure it's well blended then throw
in the praline pecans and the toffee bits.

Turn the dough out onto a floured surface....

..then roll out like this.

Cut the scones into whatever shape you want.
I used my circle cutter but you can use
a sharp knife to make little triangles if you want.

The glaze! Mix together the powdered
sugar, cinnamon and a little salt.

Add the milk and vanilla.

Then dip the COOLED scones into the
glaze and place them on a rack.

Mix the reserved praline pecans
and toffee bits in a bowl. Then sprinkle some
on each freshly dipped scone.

Like this!! See the yumminess?

2012-02-07T17:12:00.000-05:00

Sometimes a girl just has to have a froo-froo sandwich. And sometimes...if she starves the men in her family all day, she will manage to get them to eat a froo-froo sandwich, too! And that's what I did! Actually, the guys here in my house really enjoyed it. Son #1 ate one and half....they were THAT good. If you enjoy sweet and savory together, then you'll like this sandwich.

Grilled Ham and Brie Sandwiches

1 pound deli ham
8 ounces Brie Cheese
Peach preserves
Butter
8 slices of hearty bread

Heat a non stick skillet on medium heat.

Slice Brie cheese into thin slices.

Spread some peach jam on one side of each piece of the bread.

Lay slices of cheese on top of the jam on four pieces of the bread.

Then pile some ham on top of the cheese.

Add some more cheese on top of the ham.

Place a jam-spread piece of bread on top...jam side down, on top of the sandwich.

Butter one side and place butter-side down in the hot pan. Butter the "up" side.

Cook sandwich until brown on one side and cheese is soft. Flip sandwich to cook the other side.

Remove to a plate and allow to stand a couple of minutes before slicing.

Here's what you need for these yummy sandwiches.

Start layering the ingredients.
Jam, cheese, ham, cheese, jam between two slices of bread.

Grill 'em up!!

I served these sandwiches with chipotle sweet potato fries!
So good!

2012-02-06T21:00:00.000-05:00

Some times when I make desserts, they seem to last around here for quite a while. Not this cake, I have to say. I took a hunk over to my daughter's house...then I took some to my folks' house for them to enjoy. Of course, we enjoyed the rest here at OUR house. If I've got this figured right...I can hide the last piece in the fridge and I'll be able to enjoy it all by myself. (UPDATE: Son #1 got to the last piece before I did. Drat.)

Sour Cream Coconut Cake

1 18.5-ounce butter flavored cake mix

3 cups powdered sugar
12-ounces sour cream
12-ounces coconut
9-ounce Cool Whip

Prepare 2 9-inch cake pans.

Cook cake according to box directions, adding 1 tablespoon of vanilla. Allow to cool then split into layers. Set aside.

In a large bowl, combine powdered sugar, sour cream and half of coconut. Reserve 2 cups of mixture to a smaller bowl.

Spread the 2 cups of powdered sugar mixture in the small bowl between the layers of cake but not on top.

Combine the powdered sugar mixture in the large bowl with Cool Whip. Frost top and sides of cake then sprinkle with the other half of the coconut.

Chill overnight or several hours before serving.

Here's what you need. The recipe I used called for a
boxed mix but if you have a yellow cake
recipe that you prefer, by all means use that.

Bake your cake in 2 9-inch pans.
I added 1 tablespoon of vanilla.

Allow the cakes to cool then split into layers.

I made a simple syrup (1/2 cup water to 1/2 cup sugar,
boiled until thick) but this is optional. I brushed
the simple syrup over the sliced layers.

In a large bowl, combine the powdered sugar,
sour cream and coconut. Stir well....

...then remove 2 cups to a smaller
bowl and set that aside.
Add the Cool Whip to the mixture in the LARGE bowl.

Spread the coconut mixture in the SMALL
bowl between the cake layers but not on the top layer.

Spread the Cool Whip mixture all over the cake.
Chill overnight for best results!
Yumm-o!!!

2012-02-02T14:54:00.000-05:00

As I was running out the door the other day, I realized I needed to do something about dinner. I ran to the freezer and found some pork chops. I threw them on the counter, knowing I'd be back in a hour or so and I'd worry about what to do with them then. When I got back, I scrounged in the cupboard and found the panko bread crumbs. Bingo! These chops were perfection on a plate. Loved them! The only problem was I didn't make enough. I never know who's going to show up for dinner..these people around here need to start communicating!!

Panko Pork Chops

4 or 5 thin boneless pork chops
1 cup panko crumbs
1/2 cup grated Parmesan cheese
2 heaping tablespoons minced Italian Parsley
1 teaspoon kosher salt
1/2 cup all-purpose flour
2 eggs, lightly beaten
Salt and pepper
Oil for frying

Season pork chops with salt and pepper and set aside. Heat about 1 cup of oil in a skillet over medium heat.

Mix together panko crumbs, Parmesan, parsley, and 1 teaspoon kosher salt.

In three shallow bowls, place the flour in one, eggs in one, and the panko mixture in the last one.

Dredge chops in flour, then in egg then in the panko mixture.

Add pork chops to the hot oil in the skillet and allow to cook until golden brown and crispy on each side, about 2 - 3 minutes per side.

Here's the line up.

Season your chops with some salt and pepper.
Then get the flour, eggs and panko mixture ready to go.

Dredge the chops in the flour first,
then the egg then the panko mixture.

Heat some oil in a skillet and fry the coated
chops for about 2 - 3 minutes per side. Drain on
some paper towels, transfer to a plate and
place in a warm oven to keep warm until ready to serve.

Crunchy and delicious!!

2012-01-31T22:06:00.000-05:00

I was grocery shopping the other day and happened upon the day old bread rack. Tucked back inside were two packages of ladyfingers! I grabbed them and the wheels started turning. I know that ladyfingers are standard in making tiramisu so I figured I'd do something along those lines. How fun did this dessert turn out?? Very fresh...light and a little sweet and a little tart. Everyone really enjoyed it...even #1 son who's not a big fan of citrus-y desserts, liked this.

Raspberry Key Lime Tiramisu

Here's the line-up....

Raspberry Jam Sauce:

12 ounces frozen (thawed) raspberries
6 tablespoons sugar

In a medium sauce pan, combine the frozen
raspberries and 6 tablespoons of granulated sugar.

After the berries have been cooked down,
press them through a sieve to remove the seeds.

This is what you'll end up with.

Key Lime Simple Syrup:

¼ cup granulated sugar
¼ cup key lime juice

In a small sauce pan, combine the key
lime juice and 1/4 cup of sugar until thickened.

Key Lime Filling:

2 cups heavy whipping cream
8 ounces cream cheese, (or mascarpone) at room temperature
½ cup powdered sugar
3 tablespoons key lime juice

In a mixing bowl, beat the whipping cream
until stiff peaks form. Then combine the
whipped cream, cream cheese, powdered
sugar and key lime juice. Mix well.

2 4-ounce packages lady fingers

1 cup fresh raspberries for garnish

Thaw frozen raspberries. Cook them with 6 tablespoons of sugar in saucepan over medium heat until mixture is thickened and reduced to 1 cup, stirring frequently, about 15 minutes. Push mixture through a sieve to eliminate seeds. Cool.

Combine ¼ cup sugar with ¼ cup key lime juice in a small saucepan. Bring to a boil, stirring occasionally until sugar has dissolved and mixture is syrupy. Remove from heat and set aside.

Using and electric mixer, whip the cream until stiff peaks form.

In a large mixing bowl, fold the whipped cream into the cream cheese. Stir in the powdered sugar, and key lime juice. Blend until cream is fully mixed.

Separate the lady fingers and layer some on the bottom of an 8x8 inch dish. Brush the layer with 1/3 of the Key Lime syrup followed by 1/3 of the raspberry sauce.

Spread 1/3 of the cheese mixture over the lady fingers. Scatter 1/3 cup fresh raspberries
on top of the cheese mixture. Repeat the procedure until all of the lady fingers, cheese mixture and sauces are used ending with the cream mixture and fresh berries on top.

Makes 10 servings.

Lay some ladyfingers in the bottom of an 8x8 inch pan.
Then paint them with 1/3 of the key lime syrup.

Then drizzle on some of the raspberry syrup.

Spread 1/3 of the whipped cream mixture on top
of the ladyfingers then sprinkle with 1/3
cup of the fresh raspberries.
Repeat two more times until all ingredients have been used....

...and it looks like this!
Chill until set..a few hours or overnight.

2012-01-30T17:58:00.000-05:00

There's a Mexican food restaurant here that serves these tacos. IT Guy is a BIG fan of them because of the chorizo. I'm not real fond of chorizo but I thought I'd give them a try. He LOVED them! While not tasting exactly like the ones in the restaurant, he said he they were very good. I can't vouch for that because I skipped the chorizo on my tacos but just the flank steak was yummy on it's own! So either way...these tacos SCORE!

Two Meat Tacos

1 pound flank steak – seasoned and grilled (I just used Lawry's Seasoning Salt)

1 pound Chorizo sausage – cooked and drained

½ an onion – diced

½ cup fresh cilantro – chopped

1 dozen flour tortillas

Slice cooked flank steak across the grain into strips, then cut across the strips into 1 inch pieces.

On a warm flour tortilla, place a scoop of steak, a spoonful of Choriza, a sprinkling of diced onions and some cilantro.

Add cheese and salsa, if desired.

Here's the stuff you'll need for these tacos.

Grill up the flank steak and fry up the chorizo.

Dice the onions and chop up some fresh cilantro.

Then assemble the tacos. Add salsa and

cheese if you want...serve on warm flour tortillas!

2012-01-26T22:22:00.000-05:00

My mom found a good deal on some yummy cheeses the other day and she shared with me. One kind she gave me was a pepper-jack that was screaming for me to use on some breadsticks. And when cheese screams, I listen. This was GOOD!! I served it alongside some chicken we had, but next time...it's pasta all the way, baby!

Pepper-Jack Breadsticks

2 tablespoons Olive Oil
¾ cup plus 2 tablespoons milk – warmed to 110 degrees
2 teaspoons sugar
2 1/3 cups all purpose flour
1 package instant yeast
½ teaspoon salt

Heat oven to 200 degrees. Once oven reaches 200 degrees, turn it off.

Lightly grease a large bowl with cooking spray. .

Mix warm milk, sugar, and Olive Oil in a measuring cup. Mix flour, yeast, and salt in a standing mixer fitted with a dough hook. Turn machine to low and slowly add milk mixture to flour mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes. After 5 minutes, turn dough onto a lightly floured surface, gently shape into a ball and place in greased bowl. Cover with plastic wrap and let rise in the warm oven for about 30 minutes.

Spread risen dough onto a pizza stone. Place back in the oven and allow to rise for another 30 minutes. Remove pizza from oven.

Preheat oven to 400 degrees.

Topping for dough:

3 tablespoons butter - melted
2 cloves garlic
2 cups grated pepper-jack cheese

Combine melted butter and garlic. Spread over dough. Sprinkle with cheese.

Bake for 20 minutes until cheese is bubbly. Allow to cool for 5 minutes then slice into strips. Serve with marinara dipping sauce.

Here are the ingredients.

Mix together the warm milk, olive oil and sugar.

Add that to the flour, yeast and salt in the mixing bowl.

After the dough has come together,
knead it in the machine for about 5 minutes.

Place the dough in a greased
bowl and cover with plastic wrap.

Allow it to double in size...about 30 minutes.

Then spread it onto your pizza stone or cookie sheet.
Allow it to rise for another 30 minutes.

Then spread the butter/garlic mixture over the dough,
and sprinkle with the grated cheese.

Bake it up!!

Allow it to cool for about 5 minutes then slice.

Serve!!

2012-01-26T22:15:00.000-05:00

I love a good muffin, don't you? Sometimes there's nothing that hits the spot more than a muffin warm from the oven. And these little guys are perfect in every way. They're easy to throw together and taste cinnamon-y and delicious! Make 'em big...make 'em small. They freeze great, too!

Cinnamon Spice Muffins

1 cup sugar
1/2 cup butter
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

Preheat oven to 375 degrees. Prepare muffin tins with muffin cups.

In a large mixing bowl, combine the sugar and butter and beat well.

Add eggs and beat another minute or so.

In a small bowl, combine flour, baking soda, nutmeg and cinnamon. Stir with a whisk to combine.

Add the flour and buttermilk alternately to the egg mixture, beginning and ending with flour.

Divide mixture into 12- 15 muffin cups. Sprinkle with nut topping. (recipe follows)

Here's what you'll need.
I don't normally keep buttermilk on hand
but I DO keep this buttermilk stuff
in my fridge for recipes. Works great!!
You can find it the baking aisle of the grocery store.

Combine the butter and sugar well.
Then add the eggs and beat well.

Mix in the dry ingredients.

You want a smooth batter like this.

Plop the batter into your muffin cups.

Nut topping

1 cup sugar
1 cup chopped pecans
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix all ingredients in a small bowl. Sprinkle over muffin batter in cups.

Bake muffins for 20 - 25 minutes until toothpick inserted comes out clean.

Makes 12 - 15 regular sized muffins or 6 - 8 large. (If making large muffins, reduce heat to 350 degrees and bake 5 - 10 minutes longer.)

Here's what you'll need for the topping.

Mix it well then sprinkle by generous
amounts over the muffins.
The muffin tops will expand and you want
to make sure you have enough topping
over the entire surface of the muffin.

See? Like this.
You might think you're over doing it, but you're not.
Trust me.

See? I told you!

2012-01-26T22:07:00.000-05:00

I was looking for something fun to make for ice cream. I saw a tv show the other day where these little cups were done but they used store bought cookie dough. I have a sugar cookie recipe that I love that worked great for these little guys. This is something fun to make for a kids party but we enjoyed them just to snack on. We ate some and I put the rest in the freezer so I can pull them out for a quick little "something sweet" when I don't have time for a full-on dessert. The options are endless when it comes to making them, decorating them and filling them. So fun!

Sugar Cookie Cups

1/2 cup sugar

1/2 cup powdered sugar

1/2 cup butter

1/2 cup shortening

1 egg

2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tarter

1 teaspoon vanilla

Preheat oven to 350 degrees.

Cream sugars with butter and shortening.

Add egg mix well.

Add dry ingredients and mix well then add vanilla.

Scoop into 1 inch balls and place dough balls into well greased mini muffin tins.

With the end of a wooden spoon, press dough down slightly.

Bake for 15 - 20 minutes until light golden brown. Do not underbake as you want the cookie cups to be sturdy enough to get out of the pan and to hold their shape. The cookies will puff up in the oven so you may have to use your wooden spoon again to achieve the cup shape while they are fresh out of the oven.

Allow cookie cups to cool for 10 minutes, then with a knife, gently remove them from the pan and allow to cool on cookie rack.

Place 1 cup of chocolate chips in a small microwave-safe bowl and heat chips at 30 second intervals until melted.

Dip the tops of each cookie cup into melted chocolate, then dip into chopped nuts, non-perils, sprinkles or any decor you like, if desired. Allow chocolate to harden then add one small scoop of ice cream. Sprinkle with more decorations and serve with a little drizzle of ice cream topping. And a cherry! Don't forget the cherry!

The ingredients. DISREGARD THE

BAKING POWDER!! THAT SHOULD

BE CREAM OF TARTER!!!

Combine the sugars and

butter and shortening.

Add the egg.

The add the dry ingredients,

then the vanilla and mix well.

In small muffin tins, put a scoop of the dough in each cup.

If you don't have one of these handy dandy little tools,

don't worry. Just use the handle of a wooden spoon.

Here are two little cups.

The left one was made with my little tool

and the right one was done with a wooden spoon handle.

Bake 'em up!

Make sure they get a little more

done so they hold up. Let them cool in the

pan before taking them out. See how they've puffed up?

I took my tool and mashed them down

again while they were still hot.

Melt your chocolate chips and get your sprinkles ready.

Turn the cookie cup upside down

and dip the tops into the chocolate.

Then dip them into the sprinkles of your choice.

Look at all these cuties!!

So fun!! I love these!!!

2012-01-20T20:29:00.000-05:00

I live in the south but I wasn't born here. I'm a California girl at heart so grits are not normal to me. I do not NOT like them but I have to have them gussied up to enjoy. There's a restaurant here that serves them with shrimp...yummy! But to eat a plain bowl of grits...to me, is like eating paste. So I made this little casserole as a side dish and we enjoyed it. Different versions are all over the place..but this is mine. Easy, fast and tasty! Don't say you hate grits until you've tried them all fancy-dancy!!

Chili Cheese Grits Casserole

2 cups milk

1/2 cup quick grits

1 egg - slightly beaten

2 tablespoons butter

2 cups grated cheese ~ divided use

1 4-ounce can diced green chiles

1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 350 degrees. Spray an 8x8 inch casserole dish with cooking spray.

In a medium saucepan, heat milk to boiling. Add grits and butter and reduce heat to medium. Cook for 5 minutes until grits thicken.

Beat the egg in a small bowl and then add a little of the hot grits to temper the egg. Then add the egg mixture to the grits in the saucepan. Stir until well combined.

Stir in the salt, pepper, 1 cup of grated cheese and green chilies.

Pour into prepared dish and top with remaining 1 cup of cheese.

Bake for 30 - 40 minutes until bubbly. Allow to sit for 5 minutes before serving.

Serves 4 - 5

The line-up.

Boil the milk...then add the grits and butter.

Cook for about 5 minutes.

Add a beaten egg and stir.

Then add the cheese, salt, pepper and green chilies.

Stir, then....

...add to a small casserole dish.

Sprinkle with more cheese.

Then bake it up!

2012-01-20T20:23:00.001-05:00

A few days ago I posted a recipe for Baja Sandwiches that used Chipotle mayo....and it was great! I had some of the mayo leftover and decided to make some chicken chipotle quesadillas for lunch the other day. I added some whole green chilies for extra, extra zing! If you like to walk on the spicy side of things, then these quesadillas are for you!

Chipotle Quesadillas

Flour tortillas ~ I used the fajita size
Chopped cooked chicken ~ I used a store-bought rotesserie
Whole green chilies ~ I had some fresh that my MIL sent me from AZ, but the canned stuff is fine.
Cheddar cheese
Chipotle mayo ~ recipe follows
Salt

On one half of a flour tortilla, layer all ingredients in the amounts your prefer. Fold over.

Grill in a grill pan or use a Foreman Grill like I did or anyway you you prefer.

Serve with salsa and sour cream and guacamole if you have it! Yummers!

Here's what you need.
And please don't forget the salt.
Green chilies need salt!

Layer the ingredients on a flour tortilla.
I like to begin and end with cheese.
The cheese kind of acts like a "glue" to hold everything together. Then grill it! I used my Foreman grill but
however you like to make quessadillas is fine.

Oh yum!! These were fantastic!!

Chipotle Mayo

1/2 cup mayonnaise
2 chipotle peppers in adobo sauce
2 tablespoons bbq sauce

Whizz everything together in a food processor. Use on Baja sandwiches.

Chipotle mayo!!!

2012-01-20T20:17:00.000-05:00

I went to a Quizno's the other day and had a yummy sandwich. Of course I had to try to recreate it here in my kitchen. While not tasting exactly like Quizno's...it WAS good. The men in my family probably would have said so if their mouths hadn't been so full of bites. The nice thing about this is that you can make all the ingredients ahead of time and pull everything out to make one or several. The ingredients I've got listed make 4 sandwiches with some of the mayo leftover for something else...but you can certainly increase them for a crowd. It's spicy, cheesy and wonderful.

Baja Sandwiches

4 sub sandwich buns
12 chicken tenders - seasoned, grilled and sliced (I just used Lawry's Seasoning Salt and grilled them on my Foreman Grill.)
1 small red onion - caramelized
6 slices sharp cheddar cheese
Chipotle mayo - recipe follows

Set oven broiler to "high".

Slice buns in half lengthwise and slather both sides with the chipotle mayo.

Divide the onion into 4 equal parts and lay it on one side of the bun.

Divide the chicken into 4 equal parts and add it on top of the onion.

Cut cheese in half and add three half pieces on top of the chicken.

Broil 3 - 5 minutes until the cheese is bubbly and beginning to brown.

Cut in half and chow down!!

Chipotle Mayo

1/2 cup mayonnaise
2 chipotle peppers in adobo sauce
2 tablespoons bbq sauce

Whizz everything together in a food processor. Use on Baja sandwiches.

The stuff you need for these yummy sammies.

Start by spreading the chipotle mayo on
both sides of the sliced bun.
Then layer the onion, chicken and cheese.

Place them on a cookie sheet and broil 3 - 5 minutes
until the cheese is nice and bubbly and starting to brown.

Here's what you need for the chipotle mayo.
So easy.

Just add everything to your food processor
and pulse until combined and smooth.
Use on your sandwiches.

Ta-da!!!! Spicy, warm and delicious!

2012-01-20T20:06:00.000-05:00

This week's casserole introduces bratwurst! Are you a fan? I'm not a huge lover of bratwurst, but I have to say it was pretty good in this cassrole. The potato mixture was warm and creamy then with the added meat, it was very filling. It made quite a bit, too. I split it into two pans..one to send home with my daughter and one for us. But you could divide it between two pans and freeze one to cook later. I think Kielbasa would be great in this, too!

Potato and Brats Casserole

1 30-ounce bag frozen shredded hasbrowns - slightly thawed
6 - 8 bratwurst - coin sliced (1 pound Kielbasa, sliced)
1 small onion - diced
1/2 cup diced green pepper
1/2 cup diced red pepper
1 cup milk
2 cups sour cream
1 10-ounce can cream of chicken soup
4 cups shredded cheddar cheese
Salt and pepper to taste

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray

In a large skillet, saute onion and peppers in a little olive for about 5 minutes. Add sliced bratwurst and cook until meat is cooked though.

In a large bowl, combine hashborwns, cooked veggies and meat, salt and pepper, milk and 2 cups of the cheese. Toss to combine.

Pour mixture into prepared pan. Top with remaining cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10.

Serves 6 - 8

The ingredients!

Saute the veggies a bit.....

..then throw in the meat and cook until the meat in done.

Toss everything together EXCEPT two cups of cheese.

Pour it into your prepared pan(s).

Sprinkle with the remaining cheese and bake it up!

2012-01-20T19:59:00.000-05:00

How fun would these be for Valentine's Day? A friend (Hi Jennifer!!) brought these to the cookie exchange I had last month and they were the bomb! In fact..my son took one bite and told me I needed to get the recipe ASAP. My only problem was that I couldn't find the Hershey Cherry Cordials so I improvised. I made some with some White Chocolate Kisses, some with Dove Chocolate Raspberry Swirls...then I even flattened some out before baking and just sprinkled them with a little sugar to make a cherry sugar cookie. These are a great cookie!! And you can even get creative and use lime jello in place of the cherry and white chocolate kisses in place of the cherry cordials for a yummy citrus cookie!

Cherry Jello Cookies

1 cup butter flavored Crisco
1 cup sugar
3 eggs
3 C flour
3 oz. Cherry Jell-O
1 teaspoon baking powder
1/2 teaspoon salt
2 packages Cherry Cordial Hersey Kisses

Preheat oven to 375 degrees. Line two baking sheets with parchment paper.

Combine Crisco and sugar in a large mixing bowl.

Add eggs and Jell-o and mix well.

Sift together flour, salt and baking powder. Slowly add to Crisco mixture.

Roll into teaspoon sized balls or use a 1/2-inch cookie scoop. Place cookie balls on baking sheet and bake for 7 -8 minutes, just until lighly browned. Do not over bake.

Immediately after cookies are pulled from the oven, place an unwrapped Hershey Cherry Cordial Kiss on top. Press down slightly. Cool on wire racks until candy is set. Do not touch the candies while they are cooling as the chocolate is melt-y and needs to reharden.

Makes about 5 dozen cookies.

Here's the goods for the goodies.

Cream together the Crisco and the sugar.

Add the eggs and the Jell-o and mix well.

Sift or stir together the dry ingredients.

Then slowly add it to the Jell-o mixture.

Roll into 1 inch balls and bake 'em up!
Immediately after they're done,
top with an unwrapped Hershey's Cherry Cordial Kiss.
Allow to cool completely before handling.

Here are a few I made into sugar cookies.
Yummy!

2012-01-03T10:27:00.000-05:00

After all the heavy foods over the holidays, it was nice to sit down to a salad the other day. I added some steak for the carnivores in my family, but this could just as easily be eaten with chicken or with no meat at all. The dressing was really good. It turned out to be not too thick which was fine by me because that way it oozed down into all the nooks and crannies of the salad. And the croutons!! Oh my...they were so very good. I love homemade croutons and have been making them for years. They were just right....a little crunchy on the outside and a little soft on the inside so you could actually spear them with a fork. Unlike the store bought kind that are tasty but a little difficult to pick up. Overall..this meal was a 10 for me!

Flank Steak Salad with Homemade Honey Mustard Dressing

and Homemade Croutons

1 1-pound piece of flank steak
Lawry's Seasoning Salt

Heat your grill or a grill pan until hot. Sprinkle both sides of meat with Lawry's salt and grill about 5 minutes on each side for medium rare. Seven minutes per side for medium. Allow meat to sit about 10 minutes before slicing.

Slice meat across the grain into thin strips and place on top of the salad.

Season your flank steak on both sides then grill it.
Let it rest for about 10 minutes before slicing.

Salad fixin's of your choice such as:

Romain lettuce
Avocado
red bell pepper
Red onion
Broccoli

Honey Mustard Dressing:

1 c. mayonnaise
6 tsp. sweet honey mustard
4 tsp. honey
3 tbsp. apple cider vinegar
1 tbsp. oil
1/4 tsp. dill weed
2 tbsp. milk

Mix all together. Serve with flank steak salad.

Here's what you need for the dressing.

Combine it all in a small bowl and stir well.

Let it hang out in the fridge for a few hours.

Homemade Croutons

¼ loaf of French bread
½ stick butter – melted
1 teaspoon Lawry’s Seasoning Salt
¼ teaspoon garlic salt
½ teaspoon parsley flakes

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.

Cut French bread into 1 inch cubes.

In a medium sized bowl, melt butter. Add seasonings and stir.

Add cubed French bread and toss to coat.

Spread bread onto cookie sheet and bake for 30 minutes, stirring every 10 minutes.

Makes about 3 cups of croutons.

Next..the croutons.

Combine the melted butter and the seasonings.
Stir it up!

Slice your bread....

...then cube it up!

Toss with the seasoned melted butter
until all the bread cubes are coated.

Then bake them for about 30 minutes,
stirring every ten minutes.

Throw your salad fixin's together.

Top with the dressing....

...then the croutons!

Then eat!
This will rock your world.

2012-01-02T15:32:00.000-05:00

This was part of our Mexican food feast on New Year's Eve. It takes a little planning but very easy. You know IT Guy and his Mexican food....this was a huge success!!

Shredded Beef Enchiladas

1 2-pound beef chuck roast
1 medium onion – chopped
1 7-ounce can diced green chilies
1 clove garlic – minced
2 tablespoons chili powder
1 tablespoon cumin
3 cups grated cheese
18 corn tortillas

Place roast in crock pot. Cover with diced onion, green chilies and garlic.

Sprinkle in the seasonings.

Add beef broth and stir/toss to mix.

Cover crock pot and cook on high for 6 – 8 hours until roast is tender enough to shred easily with two forks. Remove any fat.

Heat corn tortillas in the microwave for 10 seconds at a time. Fill tortillas with 2 – 3 tablespoons of the meat mixture and 2 – 3 tablespoons of grated cheese. Roll enchilada style and place in a greased pan. Continue until all meat has been used.

Pour enchilada sauce over rolled enchiladas then sprinkle with more cheese.

Bake covered at 350 degrees for 30 – 45 minutes until hot and bubbly.

Serves 6 - 8

Here's SOME of the stuff you need.

Place the roast, onion, chilies and garlic in the crock pot.

Pour the beef stock over the
whole she-bang and give it a stir.

Cook on high for 6 - 8 hours until the
roast is fall apart tender.
Shred it up and remove all fat.

Now..here's the rest of the stuff.
Grated cheese, corn tortillas, enchilada sauce
and the cooked, shredded beef.

Start rolling the enchiladas.
Little bit of meat, little bit of cheese.

Then pour the sauce over the whole thing,
sprinkle with more cheese and bake it up.
I don't have a picture of the end result
because my family is a bunch
of vultures and they were hungry!!

2011-12-29T10:13:00.000-05:00

I don't go to Olive Garden very often, but when I do, I love to order their Chicken & Gnocchi Soup. I dissected it one time when I was there then came home and came up with my own version. Pretty stinkin' good! I didn't use spinach or kale in mine or carrots, either. I love red bell peppers so used those with the zucchini. Yum! And easy!! I used a rotisserie chicken from the grocery store and also used ready made gnocchi although I have made my own before. Taking these couple of shortcuts will have dinner on the table in less than 45 minutes. Delicious!!

Chicken and Gnocchi Soup

4 cups chopped, cooked chicken

2 32-ounce containers chicken stock

1 zucchini - diced

1 red bell pepper - diced

1 small onion – diced

1 clove garlic

½ cup ricotta cheese

1 ¾ cups heavy cream

1 cup grated parmesan cheese

2 16-ounce containers gnocchi with potato

1 teaspoon rosemary

Salt and pepper to taste

In a large dutch oven, sauté zucchini, bell pepper, onion and garlic in a little olive oil until soft.

Pour in chicken stock and bring to a boil.

Add gnocchi to the boiling chicken stock, stir to break up gnocchi and cook until gnocchi floats to the top, about 3 – 5 minutes.

Add rosemary and salt and pepper.

In a medium sized bowl, combine the ricotta cheese, heavy cream and grated parmesan.

Pour cream mixture into the gnocchi mixture and stir well.

Add chopped cooked chicken. Stir to combine. Cover and allow to simmer for about 30 minutes.

Serves 6 - 8

Here's what you need.....

...oh, and this, too.

It ain't called Chicken and Gnocchi Soup for nothin'!

I found this at Walmart of all places.

Saute the veggies a bit.

Then add the chicken stock, rosemary and salt and pepper.

Bring the stock to a boil then add the gnocchi.

Stir to break it apart.

Allow it to cook for about 3 - 5 minutes

until it floats to the top.

Combine the ricotta, cream and parmesan cheese.

Add the cream mixture to the pot.

Then add the chicken.

Stir to combine, then cover and allow

to simmer for about 30 minutes.

Serve hot on a cold night

with warm french bread....mmmm, mmmm!!

2011-12-27T22:39:00.000-05:00

I'm not a regular user of canned pie filling but I do keep it on hand in case of a "dessert emergency". You know those times when you need something fast and easy because your husband just told you he invited his coworker over for dinner...or when you get that late afternoon phone call from your in-laws and they tell you they're in town and will be right over? Yeah..that kind of emergency. Well...this little pie will fill the bill! It's easy to throw together and tastes great. You can use all cherry pie filling or go with the berry, like I did here.

Sunrise Berry Pie

1 9-inch graham cracker crust

1 8-ounce package cream cheese
2 tablespoons pineapple juice
1/2 teaspoon vanilla
1 cup heavy cream
1/2 cup powdered sugar
1 20-ounce can mixed berry pie filling
1 8-ounce can crushed pineapple (drained, 2 tablespoons juice reserved)

In a mixing bowl, combine cream cheese, pineapple juice and vanilla.

Add in half of the drained pineapple and 1/2 cup of the berry pie filling. Stir to combine.

In another mixing bowl, whip cream with powdered sugar until soft peaks form.

Fold sweetened whipped cream into the cream cheese mixture.

Pour filling into the pie crust. Top with the rest of the berry pie filling and remaining crushed pineapple.

Chill.

Let's get going!
You can make your own graham cracker
crust or use one that's ready made.

Drain the pineapple.
I only had sliced pineapple so I whizzed
that around in my mini chopped to get crushed.

Whip the cream cheese with the
pineapple juice and vanilla until well combined.

Then add half of the drained pineapple
and half of the berry filling.

In a separate bowl,
whip the cream with the powdered
sugar until nice and fluffy.

Then fold it into the berry mixture....

...until nice and blended.

Spread it into your pie crust.

Then top with the remaining pie filling
and sprinkle with the remaining pineapple.
Chill!

2011-12-23T14:13:00.000-05:00

Our family is getting together for a Christmas breakfast at my parent's house this year. I think almost everyone will be there. We'll be missing about 4 people who because of work or distance can't make it but there should be 17 people there. We'll be having breakfast casseroles. I'm not a big breakfast person, but I do enjoy a casserole for breakfast OR dinner. This one was especially tasty. I made it with breakfast sausage but if you enjoy chorizo, use that. I put in pepper jack cheese for a little zing but green chilies could easily be added. Make it up the night before and pop it in the oven to have hot 'n ready for breakfast!!

South of the Border

Breakfast Casserole

1 lb. sausage or chorizo
1 small onion - diced
1 cup shredded cheddar cheese
2 cups shredded pepper jack cheese
1 (8 oz.) can refrigerated crescent dinner rolls
4 eggs, beaten
3/4 cup milk
1/2 tsp. salt
1/8 tsp. black pepper

Preheat oven to 425°F.

Cook onion and sausage in medium skillet over medium heat until browned. Drain.

Line bottom of greased 13" x 9" baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with cooked sausage/onion and cheese.

Combine remaining ingredients in medium bowl until blended; pour over sausage.

Bake covered for15 minutes and uncovered for an additional 10 or 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.

Makes 6 to 8 servings

Our ingredients....

Line the bottom of the pan with the crescent rolls.
Make sure and seal the edges.

Saute the onion then add the sausage until it's all cooked.

Sprinkle the meat/onion over the rolls.

Then sprinkle the cheese over the meat.

Combine the eggs, milk, salt and pepper.

Pour the egg/milk mixture over the cheese.

You're going to think it's not enough egg mixture, but it is.
You can give the pan a little shake to
make sure that the egg mixture is distributed well.

Bake it up then allow it to cool for a few minutes.
Yummy!

2011-12-22T19:59:00.000-05:00

I found myself staring down the barrel of some ground beef and green chilies the other day and wondered what on EARTH I was going to do with it that I haven’t done before. I can’t believe I even THOUGHT of meatloaf, but I did. Not a fan. Blech. But…I know IT Guy likes it and if it involved green chilies then he would like it even more. The end result got a big “thumbs up” and I even managed to eat a piece. Still not a fan but if you’re a meatloaf lover like IT Guy is, then apparently this is for you.

Mexican Meatloaf

1 pound ground beef
½ onion – diced
2 cloves garlic - minced
¼ cup breadcrumbs
¼ cup water
1 egg
4 tablespoons El Pato Mexican sauce (or regular tomato sauce if you prefer)
1 4-ounce can diced green chilies
1 teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon cilantro

Mix all ingredients in a large bowl until well combined.

Shape in a loaf and put in a greased pan.

With your finger, make diagonal grooves across loaf. Pour in extra El Pato.

Here's the goods for a loaf of meat. ;-)

Combine everything in a bowl and mix it well.

Put the mixture into a greased pan.

Make 3 or 4 grooves across with loaf
and fill the grooves with extra El Pato.

Bake it up!!

IT Guy loved this!!

2011-12-20T22:08:00.000-05:00

This recipe came from a friend of mine in CA. (Hi Melody!) I remember the first time I had this at her house. She had a bunch of goodies sitting on her kitchen island and when I tasted this, I don't think I left the kitchen all night long. I hovered around in there snacking on this dip until it was gone. So, so good! Well...I made this for the cookie exchange I had last week and when the evening was over, there was not one tiny bit leftover. Everyone raved over it and I had numerous people ask me for the recipe. Yep...it's pretty crowd pleasing!

Chicken Hot Dip

2 chicken breasts - cooked and shredded OR 2 cans chicken breast meat
1 8-ounce package cream cheese - softened
8 ounces (1 cup) sour cream
8 ounces (I used a bit more) shredded cheddar cheese
1 1/2 teaspoon chicken bullion granules
dash garlic powder
1 large round of sourdough bread

Preheat oven to 375 degrees.

Combine first 6 ingredients in a medium bowl and stir until well blended.

Cut the top off of the bread bowl and hull out the inside, reserving all the bread. Fill the hollowed out bread with the chicken mixture.

Place filled bread bowl on a cookie sheet.

Cover with foil and bake for 30 - 45 minutes until mixture is hot and bubbly.

Cut up reserved bread to use as dippers.

You can also bake this in a baking dish and serve with crackers.

Here's the stuff you'll need.
You can use chicken you've cooked yourself
or use the canned chicken like I did here.

Slice off the top of the bread.

Tear out the bread inside and reserve.

Stir the sour cream, cream cheese,
grated cheese, garlic salt and bullion.

Then pile it into the hollowed out bread.

Cut up the leftover bread to use as dippers.
Crackers work, too!

Bake it up...serve it hot!

2011-12-19T23:17:00.000-05:00

Here's a little snack I whipped up the other day for our open house. I needed a little appetizer and thought this might go over well. IT Guy loves jalapeno poppers that you can get at some fast food places, and these were a pretty tasty substitute. You can make them as hot as you like by leaving in some of the seeds. I made sure and took them all out because I wasn't sure how much heat people wanted. But they were very good....there were none left!

Jalapeno Bites

25 Wonton wrappers
5 - 6 fresh jalapenos
25 1-inch chunks of cheddar cheese
salt
1 egg - beaten
oil for frying

Slice washed jalapenos in half lengthwise. Slice off the tops. Remove seeds and veins. Cut each half into 1 inch pieces.

Brush edges of a wonton wrapper with egg wash.

Place a piece of jalapeno and a chunk of cheese on the wonton wrapper. Add a sprinkling of salt then fold the edges in to make a little package. Repeat with the rest of the wrappers, jalapenos, cheese and salt.

Heat oil to medium heat and fry the bites until golden brown. Drain on paper towels. Serve hot.

Here's what you need..use as
much of the ingredients as you like.
I made 25.

Chop off the tops of the peppers and slice down the middle.
Then scoop out the seeds and veins.
You can use rubber gloves for this step to avoid "the burn".
Ouchie.

Cut each jalapeno half into large
chunks then chunk the cheese, too.

Place a piece of jalapeno and cheese
and a sprinkling of salt on the wonton wrapper.
Brush the edges with beaten egg.
Start folding like this...

...then this...

...until you get this.

Fry 'em up and serve.
Yum! And ole!

2011-12-16T11:09:00.000-05:00

Sometimes I think ideas are better in my head than when I execute them. Such was the case when I made this dish the other day. I had a different spin on enchiladas I wanted to try. I think this dish tasted great, but I will assemble it differently next time I try it...and maybe add some water to help cook the rice. Yeaaahhhh...nothing worse than a little bit of crunchy rice in an otherwise yummy casserole. Oh well, live and learn, I guess. Here's the corrected version of what I made the other day. I think this one is MUCH better!

Green Chili Chicken Casserole

1 27-ounce can Hatch whole green chilies
1 16-ounce can red enchilada sauce
1 cup water
1 cup rice
8 - 10 chicken tenders
Salt to taste
1/2 small onion - diced
2 cups shredded cheddar cheese

Preheat oven to 350 degrees. Spray a 9x13 inch casserole dish with cooking spray.

Drain green chilies and pat dry.

Cover the bottom of the prepared pan with the uncooked rice. Sprinkle with diced onion.

Wrap each chicken tender with a green chili. Salt to taste. I feel like the salt really brings out the flavor of the green chili so don't skip this step if you can help it.

Lay each wrapped chicken tender on top of the rice.

Combine the water and enchilada sauce and pour over the chicken/chili/rice combo in the pan.

Sprinkle with shredded cheese. Cover with foil and bake for about 45 minutes until hot and bubbly...AND THE RICE IS COOKED!!! ;-)

Here's the line-up.
I show a 28-ounce can of enchilada sauce but you'll
want to use a 16-ounce can with a cup of water.

Sprinkle the bottom of the pan with the
rice and then the diced onions.

Wrap a chicken tender up in a whole green chili.
Don't forget to salt!

Lay them in the pan on top of the rice and onion.

Then pour the enchilada sauce/water
over the chicken/chilies.

Sprinkle with a couple of cups of shredded cheese.
Bake it up until it's nice and hot.
Let it stand for a few minutes before serving.

Very tasty..even if mine did have some crunchy rice!!

2011-12-15T22:27:00.000-05:00

Didn't you just love Sloppy Joes when you were a kid? Your mom would fry up some ground beef and then pour in the mysterious contents of "that can"? Mmmmm.....yummy! NOT! Well...Sloppy Joes don't have to be that way anymore! Make your own sauce and you'll be a hero!! After my #1 son ate these, he told me he could eat them 3 times a week. I had some leftover that I wrapped up in a flour tortilla and sent with IT Guy for lunch. He called it a Sloppy Jose. He makes me laugh.

Sloppy Joes

1 pound ground beef
1 medium onion
1 green or red bell pepper - chopped
1 1/2 tablespoon Flour
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon pepper
2/3 cup ketchup
3/4 cup Coca-Cola or Pepsi or RC Cola
2 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 teaspoon honey
1 cup shredded cheddar cheese – optional
Hamburger buns

Saute onion and peppers until tender. Add ground beef and cook until done.

Mix dry ingredients in a medium bowl. Add wet ingredients to dry and stir well.

Pour sauce over ground beef mixture. Stir then cover and simmer for 30 minutes.

Serve sloppy Joes on hamburger buns with optional shredded cheese.

Serves 4 - 6

The cast of characters.

Saute the onion and peppers a bit.
Then add the ground beef and cook until done.

Combine the dry stuff...

..then add the wet stuff.

Stir it up until it's all combined.

Then add the sauce to the meat/onion/pepper mixture.

Let that cook together for a while.

Melt some butter in a skillet and toast the buns a little bit.

Serve 'em up to your hungry crowd!

2011-12-14T21:39:00.001-05:00

Here's a quick rundown on how to do this.
Very cute and very easy.

Ingredients:

Large marshmallows
Peppermint sticks
White Chocolate
Coarse sugar sprinkles

Take one peppermint stick and poke it into one end of a marshmallow. I found it easiest to put the marshmallow on a flat surface, poke the peppermint stick into it, then press the marshmallow around the peppermint stick. Repeat until all marshmallows and peppermint sticks are used.

Melt white chocolate (I used Candy Melts) then dip the marshmallow into the chocolate. Tap off excess chocolate then sprinkle with coarse sugar. Set aside so chocolate can harden.

** TIP: If you use Candy Melts, add about a tablespoon of vegetable oil per 1 cup of chocolate after the chocolate has been melted. It thins out the candy and makes for easier dipping.

I wrapped mine in candy bags.

To be used in hot chocolate.

Here's what you need. I used Candy Melts.

Poke a peppermint stick into one end of a marshmallow.

Then dip in the Candy Melts and tap off the excess.

Sprinkle with coarse sugar and
set aside so the chocolate can set up.

Wrap 'em up!!

2011-12-13T18:58:00.000-05:00

This is another treat I served at our open house last week. Can I just say....YUM! There was a little bit of this leftover and I'm sure glad about that. It's one of those things that you think you're just going to have a nibble of and the next thing you know, you've eaten the whole thing. A fun treat to leave out for munching for the holidays. If it lasts that long. My advice is to make shortly before you have guests....or you'll find yourself making another batch because you've eaten the first one!!

Snickerdoodle Popcorn

2 3.5-ounce bags of microwave popcorn – popped
1 12-ounce bag white chocolate chips
Cinnamon/Sugar
2 tablespoons of butter - melted

Pop your popcorn and separate all the “duds” and “fluffies”.

Place all the popped popcorn in a large bowl and drizzle with the melted butter. Toss to coat then sprinkle with cinnamon/sugar..however much you like.

Melt the white chocolate in a microwave safe bowl and drizzle 2/3 of it over the popped popcorn. Toss to coat then sprinkle with more cinnamon/sugar.

Spread onto a lined, rimmed cookie sheet then drizzle with remaining melted chocolate.

Allow to cool so chocolate can harden. Break into pieces and store in s sealed container.

The stuff you need....

Separate all the duds and fluffies.
No one likes to break a tooth on unpopped popcorn.

Drizzle the melted butter on the popcorn then toss it.
This will help the cinnamon/sugar to stick to the popcorn.

Sprinkle on however much cinnamon/sugar
you like then toss that.

Melt the chocolate and drizzle that over the popcorn.
Give it a good tossing.

Then spread it out onto a cookie sheet
so the chocolate can harden and cool.

Break it into pieces and enjoy!!!

2011-12-12T14:29:00.000-05:00

A long time ago...Baskin-Robbins came out with a Raspberry Truffle ice cream that was so decadent and delicious. It ranked right up there with Pralines and Cream as far as I'm concerned. These little truffles remind me so much of the bits of chocolate raspberry chunks that were in that ice cream. In fact, I think I'm going to try my hand at making some ice cream and use this candy for an add-in. Yum! I made this for my Holiday Open House the other night and only had a few pieces left. It's pretty rich...a little goes a long way...but, boy is it good.

Raspberry Truffles

3 cups semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
1 1/2 teaspoons vanilla extract
Dash of salt
1/4 cup heavy cream
1/3 cup raspberry preserves – seeds removed
2 cups semi-sweet chocolate chips

Spray a 9x9 inch pan with non-stick cooking spray, and line with parchment paper.

In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave at 30 second intervals until chocolate melts, stirring occasionally. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.

Remove seeds from preserves so that you end up with 1/3 cup seeded. You will need to measure out more than 1/3 cup of the preserves to render 1/3 cup SEEDED.

In a microwave-safe bowl, combine cream, seeded preserves, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, and then pour over the first layer.

Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

Here you go...

Line your pan with parchment paper
to help turn the finished candy out of the pan.
Spray it with cooking spray, too!

Melt 3 cups of chocolate chips and the
sweetened condensed milk in the
microwave until nice and smooth.

Stir in a dash of salt and the vanilla.

Pour it into your prepared pan and let it chill for a while.

Seed your jam.
If you can find seedless jam, then just skip this step.

Melt 2 cups of chocolate chips
with the heavy cream and the preserves until smooth.

Then spread that out onto the first layer.
Let it chill until set.

I cut mine with a warm knife into 1 inch pieces.

Little bits of heaven.

2011-12-09T22:42:00.000-05:00

You know us and Mexican food. Any way to fix, have it, eat it...we are all over it. This was SO yummy! Kinda like enchiladas...kinda not. Kinda like Mexican...kinda like Italian....it was Mexitalian!! We had ZERO leftovers of this dish which is always kind of a bummer for me and IT Guy. While I'm cleaning up the kitchen from dinner, I enjoy having some leftovers to prepare for IT Guy's lunch the next day. I'm not sure who's more disappointed...him or me. Him, because if it's something he really likes and there's no leftovers, he doesn't get to enjoy it again...or me, because it's so easy to throw the leftovers in a plastic container and be done. Oh well...this dish was so simple to prepare, we'll do it another day and have leftovers THEN. As long as I keep it on the down-low.

Mexican Manicotti Casserole

1 pound lean ground beef
1 small onion - diced
1/2 of a 16 oz can (1 cup) refried beans
1 tsp oregano
1/2 tsp ground cumin
8 manicotti shells
1 cup salsa
1 cup water
1 8 oz carton sour cream
1/4 cup sliced pitted ripe olives
1 cup cheese

Saute onions until tender then add the ground beef and cook until beef is done. Add refried beans, oregano and cumin. Mix well then spoon into the manicotti shells.

Arrange stuffed shells into a 9x13 inch baking dish.

Combine salsa and water and pour over shells.

Sprinkle cheese and olives over the top of the salsa. Cover and bake for about 30 minutes until shells are soft and casserole is bubbly.

Serve with extra salsa and sour cream

The line-up of ingredients.
You could even throw in a can of diced green chilies.

Brown the onion and ground beef until done.
Then throw in half a can of refried beans,
some sour cream, cumin, oregano and salt & pepper.
Stir that up until it's nice and combined.
This is where you'd add the green chilies if you were using them.

Combine the water and salsa.

Stuff the UNCOOKED manicotti shells with the meat mixture.
How do you like the nice and neat job I did with that? Not.

Then pour the salsa/water
mixture over the stuffed shells.

Sprinkle with grated cheese and olives.
Cover and bake for 30 minutes
or so until hot and bubbly.

Serve with extra sour cream and salsa!!!

2011-12-08T21:11:00.000-05:00

Okay...this is for all you fruitcake haters out there. You just THINK you hate fruitcake. What you hate is the IDEA of fruitcake being a mass-produced, dry brick that tastes like something that's been sitting in the back of your grandmother's pantry for 18 years. But fresh fruitcake can't be beat! And if you don't care for candied fruit, then use dates instead. Add in some dried apricots or cranberries. There are so many options. Please don't say you hate it until you try THIS!! It's moist and crazy good. I've been using this recipe for years and years...it's just perfect!!! And yup... it's my dad's favorite.

My Dad’s Favorite Fruitcake

3 cups flour
1 ½ cups sugar
2 teaspoons salt
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup orange juice
1 cup vegetable oil
4 eggs
¼ cup dark corn syrup
2 cups golden raisins
1 pound candied mixed fruit
2 cups pecan halves

Preheat oven to 275 degrees.

Line two loaf pans with foil and spray with cooking spray.

Combine all ingredients (EXCEPT FRUITS AND NUTS) in a large mixing bowl. Mix on low until combined then beat for 3 minutes on medium-high, scraping bowl occasionally.

Stir in fruits and nuts.

Divide mixture into prepared pans.

Bake 2 ½ - 3 hours or until toothpick inserted comes out clean. Cover with foil the last hour of baking to prevent over-browning, if necessary.

Brush with glaze. (Recipe follows)

Wrap in plastic wrap and store in the refrigerator.

Glaze: (optional)

½ cup sugar
½ cup water

Boil sugar and water together about 10 minutes. Cool then brush over cooked fruitcakes.

Here's what you need for the yummiest fruitcake ever!

Stir together the dry ingredients.

Then mix the wet together.
Include the eggs in this step.

Mix the wet and dry together.

Then add the fruits and nuts.

Line your pans with foil then spray
them WELL with cooking spray.
I show large and small pans here
but I used two large and one small.
I just shorted the large pans a little
bit to make a small one, too.

Pour the batter into the prepared pans.

Bake it up and brush with the glaze if you want!
So good!!

2011-12-06T20:13:00.000-05:00

I got this recipe from my wonderful mother-in-law a LONG time ago. I'm not sure where she first got it but she's been making it for years before she gave it to me. My kids always enjoyed having Gramma's Hot Chocolate when they were little. It was something they could eventually make for themselves and enjoy on a cold day. What I like about it, besides the fact that it tastes delicious...is that it's fun to give as a gift. It makes a lot so it's something that goes a long way. I used to make it when it started getting cold outside and I'd keep it in a large plastic container all winter so we'd have it ready to go! And don't forget the marshmallows!

Gramma's Hot Chocolate

1 2-pound box dry milk
1 11-ounce container Coffeemate Creamer (the dry kind)
1 2-pound box Nestle Quick
1 cup sugar
1 teaspoon of salt

Mix ingredients thoroughly in a large bowl. Store in a covered container.

To make a cup of hot chocolate:

Add 3 - 4 heaping spoonfuls per mug of warm milk. Serve with marshmallows and a peppermint stick!!

Here's what you need.
This recipe can easily be doubled
for a REALLY big batch.

Dump all the stuff into a large bowl.

Then mix it really well.
I used a big spoon then a whisk
to make sure it was all combined.

I put mine in these cute bags for gifts.

So fun!!

2011-12-05T10:36:00.000-05:00

I really enjoy bacon dipped in maple syrup. There's just something about that combination that appeals to me. If I ever get to Voo-Doo Doughnuts in Oregon, I'm going to order me a maple bar with bacon on top. and I don't even LIKE maple bars. So I figured how wrong could I be to add maple syrup to pork chops in some way. Big hit! IT Guy loved them and I thought they were the bomb.com!

Maple Glazed Pork Chops

1 tablespoon vegetable oil
4 loin pork chops
salt and pepper
1/3 cup pure maple syrup
1/3 cup chicken broth
2 tablespoons Dijon mustard
2 teaspoons balsamic vinegar

In a large skillet, heat vegetable oil over medium-high heat. Sprinkle chops with salt and pepper; add chops to the hot oil in skillet.

Cook chops for about 2 minutes on each side, or until nicely browned.

Whisk together remaining ingredients and add to the skillet. Reduce heat to medium-low, cover, and simmer for 10 minutes.

Remove cover and simmer for about 20 minutes longer, or until liquids are reduced and chops are glazed.

Serves 3 - 4.

Oops...forgot the chops in the picture.
And the salt and pepper. Yikes....but here's the stuff for the glaze.
I was in a hurry.

Combine the maple syrup, the balsamic,
mustard and chicken broth. Mix it well.

Start browning your chops in the oil.

Then pour the sauce over the chops.
Cook covered for about 10 minutes
then uncovered for 20 until the sauce has reduced.

Mmmmm....mmmm!!!

2011-12-03T00:42:00.001-05:00

I've been on a pimento cheese sandwich kick lately so I figured why not incorporate it into a casserole? Yum! This was so good. The added bacon was just the right touch. Creamy, hot and delicious. A perfect side dish!

Pimento Cheese and

Bacon Potato Casserole

6 - 8 potatoes - washed and unpeeled
6 slices of bacon – diced and cooked crisp
4 ozs cream cheese - softened
1/4 cup butter - softened
1/4 cup whole milk
1/2 tsp salt
1/8 tsp pepper
1/2 cup green pepper - chopped
1 1/2 cups shredded cheddar cheese
2 tablespoons pimentos - diced, drained

Cook potatoes in boiling water until tender; drain and mash.

Cooked diced bacon until crisp then drain onto paper towels. Pour off all but 2 tablespoons of grease. Add diced green pepper to skillet and cook until tender.

Add cream cheese, butter, milk, salt and pepper; mix well.

Stir in green pepper, bacon, 1 cup of the cheddar cheese and pimentos.

Spread in a greased 8-inch baking dish.

Sprinkle with ½ cup grated cheese.

Bake, uncovered, at 350 degrees F for 30- 45 minutes or until browned and heated through.

Serves 5 - 6

Here's what you need. And milk.
Don't forget the milk like I did for the photo.
Oops.

Cube the potatoes and boil until tender.

Cook the diced bacon until crisp.
Drain off most of the drippings....

..then add the green pepper to the
skillet and cook it until it's tender.

Drain the potatoes then add the milk,
butter, cream cheese, salt and pepper.
Mash it all up together.

Then add the cheese, pimentos,
bacon and green peppers. Stir well.

Dump the whole thing into a greased dish.
I saved a little bacon to sprinkle on top.

Bake it up!
Allow to cool for a few minutes before serving!

2011-12-01T14:16:00.000-05:00

You know, sometimes I like to make stuff just for me. IT Guy won't touch seafood OR anything Chinese. So I knew when I made this, I wouldn't have to share. And I was right...it was ALL MINE!! (Insert evil laugh here.) There's something to be said for living with someone who doesn't always have the same taste in food as you. Go me!

Crab Meat Cream Cheese Wontons with Sweet and Sour Sauce

25 wonton wrappers
1 8-ounce package cream cheese - softened
1 8-ounce can crab meat
1 egg - beaten

Heat 2 cups of vegetable oil in a pan over medium heat.

In a mixing bowl, combine cream cheese and crab meat. Beat until well mixed.

Drop teaspoon sized portions onto the middle of a wonton. Brush edges of wonton wrapper with beaten egg then fold into the shape of a triangle.

Drop filled wonton into hot oil and fry for a few seconds until wonton is light golden brown. Drain on paper towels.

Serve with Sweet & Sour Sauce (recipe follows)

Makes about 25 wontons

Here's all you need for the wontons

Cream the cream cheese until smooth.
Then throw in the crabmeat....

...and whizz that around until combined.

Plop a hefty teaspoon of the filling onto
a wonton wrapper and brush the
edges with the beaten egg.

Drop them two or three at a time in the hot oil.
They only take a few seconds to cook
so watch them close.
You may have to flip them over
to make sure both sides get browned.

See? Nice and golden.

Sweet and Sour Sauce

¼ cup rice vinegar
1 tablespoon ketchup
5 tablespoons brown sugar
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 5 teaspoons of water

In a small saucepan, combine rice vinegar, ketchup, brown sugar and soy sauce. Heat to a boil then add the cornstarch/water mixture. Stir and cook until thick.

Here's the ingredients for the sauce if
you want to make your own.
You can buy the jarred stuff and that works, too.

Combine the rice vinegar, ketchup,
brown sugar and soy sauce.
Heat to boiling..

..then add the cornstarch/water mixture.
Stir and cook until thickened.

Makes about 25 of the yummiest little goodies ever!

2011-11-29T14:21:00.000-05:00

I made this the other day for an after Thanksgiving dessert. You guys do that too, right? Please tell me you do so I know I'm not the only one. Our Alabama kids came the day after Thanksgiving and we NEEDED some more dessert because the two pies and the lemon bars we had on Thanksgiving day wasn't enough. Anyway..I was glad I made it because I think it's one of the best cheesecakes EVER! The filling was nice and creamy...then the chocolate was the crowning glory! And also I know it was good because it's GONE!

Oreo Chocolate

Overload Cheesecake

Crust:

26 oreos – crushed in a processor

½ cup butter – melted

Combine crushed oreos and melted butter. Stir well. Pour into a parchment paper lined spring-form pan. Press onto the bottom of the pan. Chill while preparing filling.

Filling:

2 8-ounce blocks cream cheese, softened

3 eggs

1 cup sugar

1 pint sour cream

dash vanilla

½ cup mini chocolate chips

15 oreos - crushed into large chunks, divided use

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.

Add the eggs one at a time and continue to beat slowly until combined. Gradually add the sugar and beat until creamy, for 1 – 2 minutes.

Add the sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not overbeaten. Fold in the mini chocolate chips and half of the crushed oreos. Pour the filling into the chilled crust-lined pan and smooth top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep water from seeping into the cheesecake. Bake at 325 degrees for 1 hour to 1 hour and 15 minutes. The cheesecake should jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in roasting pan for 30 minutes.

Chill in the refrigerator, loosely covered, for at least 4 hours or overnight. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.

Topping:

Remaining crushed oreos from filling

1 cup chocolate ice cream topping

Sprinkle top of cooled cheesecake with chunked oreos. Drizzle with ice cream topping.

Slice into 16 servings with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Here's the goods...

Whiz some oreos in your food processor.

Then mix them with some melted butter

and pat them into a springform pan.

Chill the crust while you make the filling.

Cream the cream cheese until nice

and smooth then add the eggs one at a time.

Pour in the sugar....

...and vanilla and sour cream.

Make sure its well combined but don't overmix it.

Crush up some more oreos into big chunks.

Toss the chunked oreos and the

mini chocolate chips into the filling.

Then pour that into the chilled crust.

Wrap the pan with foil, then put it

into a large roasting pan with some hot water and bake it up.

Sprinkle with some of the crushed oreos..

then drizzle with some ice cream

topping then sprinkle with more oreos.

Chill for several hours or overnight.

Slice and eat!

2011-11-28T19:49:00.000-05:00

This cream sauce is oh, so delicious. It's perfect over pasta if you need a quick and easy side dish. I served it with roasted chicken and it was great. You can adjust the garlic to your liking, too. Add some shrimp or chicken along with the pasta and it's a meal!

Garlic Cream Sauce for Pasta

2 tablespoons flour
2 tablespoons butter
1 - 2 cloves garlic - minced
2 cups heavy cream
Salt and Pepper to taste
2 cups pasta - cooked and drained

In a medium sauce pan, melt the butter over medium-low heat. Add garlic and stir.

Add flour and whisk a few minutes.

Slowly add the cream and whisk until thick. Add salt and pepper to taste.

Add to cooked pasta and toss to coat.

The goods.

Melt the butter then stir in the garlic.

Dump in the flour and whisk that around for a bit.

Then pour in the heavy cream.

Cook that until it's nice and smooth.

Pour over the cooked pasta.

Then dig in!!

2011-11-26T10:24:00.000-05:00

I made these the other day to have on hand for Thanksgiving. Yeahhh...that didn't work out so well. We ate them before we even GOT to Thanksgiving.These would be a GREAT if you need to take a little something as a gift during the holidays. I'll be making more of these, for sure!

Scarlett Almonds ~ Sweet and Spicy

1 pound raw almonds
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
¼ - ½ teaspoon cayenne pepper
1 egg white
1 tablespoon water

Preheat oven to 300 degrees

In a large bowl, whisk egg and water until frothy. Add almonds and stir to coat.

In a small bowl, combine sugar, salt, cinnamon, and cayenne pepper.

Pour over almonds and toss to coat.

Spread onto a parchment paper lined rimmed cookie sheet.

Bake for 45 minutes, stirring every fifteen minutes. Allow to cool then separate. Store covered.

Makes 1 pound.

The line-up.

Combine the egg white and the water.

Beat it until it frothy...like this.

Dump in the nuts and stir to coat.

Then dump in the sugar and spices.
Stir to coat.

Spread out into a single layer on a
parchment paper lined rimmed cookie sheet.
Bake them about 45 minutes making
sure to stir every 15 minutes.

Allow them to cool then break them apart.

So tasty!!

2011-11-22T14:12:00.000-05:00

A long time ago...when #2 son was little, a bunch of us young moms got together with our kids and did a home preschool. We had lots of fun...the kids had a blast and best of all....it was free! I think there were 5 or 6 moms involved. Over the years some of us lost touch with one another. I know that was the case for me and a couple of the girls. Fast-forward to today. One day, a year or two ago...I got an email from one of the moms (Hi Donna!) who used to be in the preschool group. She and her husband were moving to the area and she was asking me questions about it. We had a few conversations about the area. Then about that time....Words With Friends became all the rage. And that's where we are now. Donna and I keep 4 games going with each other all the time...and yes..she wins most games. But it's fun. I say ALL of that so I can say that this recipe comes from Donna. I only have one question for her. Why did you wait so long to share it???

Albondigas (Meatball) Soup

Meatballs

1 lb ground beef
3 T. onion minced
2 T. bread crumbs
1 egg slightly beaten
1 t. salt
1/8 t. cumin powder
1/4 t. ground pepper
1/2 t. oregano or Italian seasoning
2 T. raw rice
1 8-ounce can tomato sauce - divided use (I used El Pato Mexican Tomato Sauce for extra zing)

Mix all ingredients, except use only 1 - 2 tablespoons of the tomato sauce. Reserve the rest for the broth.

Form small meatballs. Set aside.

Caldo (Broth)

1/2 small onion chopped
1 clove garlic minced
1/4 c. bell pepper chopped
1 T. oil
6 cups beef broth
Remainder of tomato sauce
2 - 3 cups chopped veggies (carrots, celery, zucchini, yellow squash, corn)

Saute onion and bell pepper, add garlic and stir. Add beef broth and the remainder of the tomato sauce.

Bring to roiling boil. Add uncooked meatballs one at a time so boiling doesn't stop.

Add diced vegetables.

Add 1/4 cup uncooked rice, if desired.

Cover and simmer for 25 minutes.

Tastes better if prepared a day in advance. Freezes well.

6-8 servings.

Here's what you need.
I'm showing a product here called "Better Than Bullion".
I used it instead of canned broth.
It's in the soup aisle and comes in beef or chicken flavors.
Worked great. Just use one teaspoon of this to one cup of water.
I also am using El Pato Mexican Tomato Sauce
instead of plain tomato sauce.
It gives a little extra kick and we love it.

Mix all the stuff for the meatballs then
form them about the size of a walnut.
I used my smallest cookie scoop so
they would all be the same size.

Sauce the bell pepper and onion then add the garlic.

Add the broth and remaining tomato sauce to the pot.

Then add the meatballs, one at a time...and the rice
if you're using that. I found that
I really liked the added rice.
Add the chopped veggies here, too.

Yum! IT Guy was a HUGE fan of this...we all really liked it! Thanks, Donna!!

2011-11-21T10:24:00.001-05:00

I'm sure a lot of us are expecting out of town company this week and might need a quick and easy breakfast treat. This goes together really fast and is so delicious. We devoured it pretty quick. Double the recipe and put it in a 9x13 inch pan if you're feeding a crowd!

Country Apple Coffeecake

2 tablespoons butter – melted
2 granny smith apples – peeled and diced
1 16-ounce can flaky biscuits
1/3 cup brown sugar – packed
½ teaspoon cinnamon
1/3 cup light corn syrup
1 egg
½ cup chopped pecans

Preheat oven to 350 degrees. Spray 1 9-inch cake pan with cooking spray.

Sprinkle 1 diced apple in the bottom of the prepared cake pan.

Cut each biscuits into fourths and place on top of apples, pointed end up.

Sprinkle biscuits with remaining diced apple.

In a medium bowl, combine the brown sugar, cinnamon, corn syrup, egg and pecans. Stir until well mixed and spoon over apple/biscuit mixture.

Bake for 40 – 45 minutes until golden brown. Top with powdered sugar glaze, if desired.

Here's the line-up.

Spread one cup of peeled and chopped
apples in a 9-inch cake pan.
Cut the biscuits into fourths.

Place the cut biscuits, point side UP, over the apples.

Sprinkle with the remaining 1 cup of apples.

Mix the melted butter, brown sugar,
corn syrup, pecans, cinnamon
and the egg in the medium bowl.

Pour that over the apple/biscuit mixture in the cake pan.

All ready to bake.

Warm from the oven!

Serve with a powdered sugar glaze
for extra yumminess.