Tuesday, December 10, 2013

Cookie Dough Fudge


Cookie Dough Fudge

Who doesn't love to sneak a taste of chocolate chip cookie dough?  This "fudge" recipe embodies that delicious taste and is topped with a creamy chocolate peanut butter ganache.  It is amazing!  And one of my new go-to's for holiday baking. 

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 (14 oz) can sweetened condensed milk
1 1/2 cups mini chocolate chips

Topping:
1/2 cup creamy peanut butter
2/3 cup milk chocolate chips (or semi-sweet chocolate chips)
OR
1/2 cup creamy peanut butter
1/3 cup white chocolate chips

Directions:
In a large bowl, mix together butter and brown sugar until light and fluffy (about 3 minutes).  Add vanilla extract and beat until combined.  With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined.  Gently fold in mini chocolate chips with spatula. 
Line 8x8 pan with parchment paper.  Press the cookie dough into the pan.  Cover the fudge with plastic wrap and refrigerate 3 hours or until firm. 
For topping, combine the peanut butter and chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Spread the mixture over the cookie dough fudge.  Chill the bars for 1 hour or until topping is firm. 


By:  Jam Hands

Monday, December 9, 2013

Herb Crusted Pork Chops


Herb Crusted Pork Chops

These pork chops are super easy and very yummy!  It has a crunchy, flavorful crust with a juicy, tender inside.  So delicious!

Ingredients:
2 tablespoons olive oil
1/2 cup Panko breadcrumbs
1/2 cup Italian breadcrumbs
2 tablespoons grated parmesan cheese
4 6-ounce 1-inch thick boneless pork loin chops

Directions:
Preheat the oven to 425*F.  Place a greased rack on a foil-lined baking sheet.  Pour olive oil into shallow plate and place bread crumbs and parmesan cheese in another shallow plate.  Dip each pork chop in the olive oil and then dredge in the breadcrumb mixture.  Arrange on the rack and bake until cooked through but still juicy, about 20-25 minutes. 


Adapted from Rachel Ray Magazine

Friday, December 6, 2013

Creamy Chicken and Wild Rice Soup


Creamy Chicken and Wild Rice Soup

This soup was delicious!  It is very rich and creamy!  I think next time I will do a little more chicken broth and a little less heavy cream (and do part heavy cream, part skim milk) because it was very rich.  But I loved the flavors!

Ingredients:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breasts, shredded
1 package quick quicking long grain and wild rice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced mushrooms
3/4 cup flour
1/2 cup butter
2 cups heavy cream

Directions:
In a large pot over medium heat, combine broth, water, and chicken  Bring just to boiling, then stir in rice.  Cover and remove from heat. 
In a medium saucepan over medium heat, melt butter.  Add carrots, celery, and mushrooms and sauté for a few minutes.  Add salt and pepper.  Reduce heat to low, then stir in flour until veggies are well coated.  Whisk in cream a little at a time until fully incorporated and smooth.  Cook until thickened, about 5 minutes. 
Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10-15 minutes.


By:  Allrecipes

Cranberry Sauce


Cranberry Sauce

I've always wanted to try homemade cranberry sauce.  They canned, jellied stuff is pretty gross to me.  However, this homemade version is a hit!  Everyone loved it and I will definitely be making it again!

Ingredients:
1 lb fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick (I used about 1 teaspoon ground cinnamon instead)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 orange, zested and juiced

Directions:
In a medium pot, combine the cranberries, sugar, and water.  Stir to blend.  Bring the mixture to a boil over medium heat.  Reduce to a simmer and add the spices.  Stir to blend and simmer for an additional 5-7 minutes.  Add the orange juice and zest, stir and allow to cool before serving. 


By:  Food Network

Creamy Corn Casserole


Creamy Corn Casserole

This is another dish that we had at Thanksgiving.  I loved it!  I really liked the combination of cornbread, creamed corn and regular corn.  It is delicious!  And super easy!  This will be added to our holiday menu in the future for sure. 

Ingredients:
1/2 cup butter, melted
2 eggs, beaten
1 package dry corn bread mix (I used Jiffy)
1 (15 oz) can whole kernel corn, drained
1 (14.75 oz) can creamed corn
1 cup sour cream

Directions:
Preheat oven to 350*F and lightly grease a 9x9 baking dish.  In a medium bowl, combine butter, eggs, corn bread mix, both cans of corn and sour cream.  Spoon mixture into prepared dish.  Bake for 45 minutes in the preheated oven, or until the top is golden brown. 


By: Allrecipes

Apple and Sausage Cornbread Stuffing


Apple and Sausage Cornbread Stuffing

I made this delicious stuffing for Thanksgiving and it was wonderful!  I like the combination of wheat bread and corn bread!  It does make a lot though so I think next time I will halve the recipe. 

Ingredients:
2 packages dry corn muffin mix (I used Jiffy)
1 lb pork sausage (I used Jimmy Dean Sage Sausage)
1 apple - peeled, cored, and diced (I used a gala apple)
1 cup chopped celery
1/2 cup chopped onion
1 tablespoon garlic powder
8 slices wheat bread, cut into cubes
salt and pepper to taste
1/2 cup chicken broth

Directions:
Prepare corn muffin mix according to package directions the night before.  Cool and crumble.  Set out corn bread crumbled and cubed wheat bread overnight to get a little stale. 
Preheat oven to 350*F.  Brown sausage over medium high heat, drain and add back to skillet.  Add celery, onion, apple, and garlic powder and cook a few minutes, until soft.  In a large bowl, combine sausage mixture with crumbled corn bread and cubed wheat bread.  Add salt and pepper to taste.  Add chicken broth if needed for moisture, it should ball up nicely.  If stuffing bird, do that with mixture at this point.  If baking in separate casserole dish, bake in preheated oven 45 minutes or until golden brown. 


By:  Allrecipes

Baked Samosas


Baked Samosas

This is my favorite appetizer to order when I go out with friends to get Indian food.  So, when I decided to make Chicken Saag and Naan for lunch a few weeks back, I had to try these too!  They are delicious!  Very flavorful!

Ingredients:
1 russet potato, peeled and diced
salt
1 tablespoon extra virgin olive oil
1/2 teaspoon onion powder
1/2 teaspoon grated ginger
1 teaspoon garlic powder
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
black pepper
1/4 cup frozen peas
1/4 chicken stock
flour for rolling pie dough
1 9" refrigerated pie dough
1 egg, beaten with a splash of water

Directions:
Preheat oven to 400*F.  Cook the potatoes in a large pan of boiling salted water until tender, 5-7 minutes.  Drain and reserve in the same pot you cooked them in.  Heat the oil in a large skillet over medium heat.  Add the potatoes and then stir in all the spices.  Add the peas.  Cook for 2 minutes or so.  Remove from heat and let cool.
On a lightly floured surface, unroll the pie dough.  Cut the dough into 8 equal wedges.  Spoon 1 tablespoon of the potato filling onto the middle of each wedge and wrap pie crust around the filling.  Brush with the egg wash and transfer to a baking sheet.  Bake 15-20 minutes until golden brown. 


By: Food.com

Wednesday, December 4, 2013

Brown Sugar Glazed Pork Chops


Brown Sugar Glazed Pork Chops

This is a very simple way to make pork chops that is quite delicious!  The sweet spice glaze gives it a great flavor, almost like teriyaki.  We served it with mashed potatoes the first time but I think it would be better with some rice and stir-fried veggies. 

Ingredients:
4-5 boneless pork chops
1/4 cup light brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

Directions:
In a small bowl, combine brown sugar, garlic powder, paprika, salt, and pepper.  Rub the sugar spice mixture on both sides of each pork chop, using all the spice mix.  Heat olive oil in a skillet over medium/high heat.  After the oil is hot, cook the pork chops for about 5 minutes on each side until browned and cooked through. 


 By: The Recipe Critic

Spaghetti Squash and Spinach Saute


Spaghetti Squash and Spinach Sauté

I wanted to try spaghetti squash and they were on sale at the grocery store so I decided to pick a few recipes to try out.  I did three, this one, spaghetti squash with Bolognese sauce, and spaghetti squash au gratin. This was my favorite of the three.  Super simple but still flavorful.

Ingredients:
1 3-4 lb. spaghetti squash
3-4 tablespoons olive oil
1 tablespoon minced garlic
1/4 teaspoon chili pepper flakes
1/2 teaspoon rosemary
2 tablespoons dried parsley
1 large bunch of spinach, chopped
2 teaspoons apple cider vinegar
salt and pepper to taste
3/4 cup freshly grated parmesan cheese

Directions:
Preheat oven to 375*F.  Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts, to prevent the pressure from building up as the squash cooks.  Place the squash on a rimmed baking sheet and bake in the oven for one hour.  Remove from the oven and let rest for a few minutes.  Then cut the squash in half lengthwise.  Scoop out the seeds and discard.  Use a fork to scrape the inside flesh of the squash into long thin strands.  Place the spaghetti squash strands in a large bowl and set aside.
Heat olive oil in a large sauté pan on medium heat.  Add the garlic, chili pepper flakes and rosemary and cook for about 30 seconds.  Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture.  Add the chopped spinach and parsley and toss with the spaghetti squash.  Cook until the spinach leaves have wilted, a few minutes.  Remove from heat and sprinkle on vinegar.  Add the Parmesan and toss to coat.  Add salt and pepper to taste. 


By: Simply Recipes

Baked Fried Chicken Drumsticks


Baked Fried Chicken Drumsticks

I have two versions of this yummy, simple chicken recipe.  The first one is super easy, and uses melted butter and corn flakes.  The second recipe uses buttermilk.  I use the first one when I don't have buttermilk and it tastes great!  But, I think the second one is better :)

Ingredients:
2 cups corn flakes
1/2 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 chicken drumsticks

Directions:
Preheat oven to 375*F.  Put corn flakes in plastic bag and close tightly.  Crush corn flakes and put into shallow bowl or pie plate.  Melt butter and place in another shallow bowl, combined with salt and pepper.  Brush chicken with melted butter on all sides, or dip in melted butter.  Roll each piece in corn flake crumbs until coated.  Put drumsticks in baking pan, and make sure pieces don't touch each other.  If any butter is left, pour it over the chicken.  Bake for 50 minutes until chicken is cooked through. 

By:  cooks.com

Ingredients:
1 teaspoon extra virgin olive oil
6 chicken drumsticks
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup corn flakes, crushed
1/4 cup buttermilk
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1/4 cup panko breadcrumbs

Directions:
Preheat oven to 425*F.  Pour olive oil into a baking dish large enough to hold chicken pieces in a single layer without crowding.  With your fingers, rub oil over dish so it's completely but lightly coated.  Rinse chicken and pat dry.  In a shallow bowl, combine flour, salt, and pepper.  In another bowl, mix buttermilk with paprika and parsley.  And in a third bowl, pour crushed corn flakes and breadcrumbs and combine.  Dredge each piece of chicken in flour mixture until complete coated, tapping off excess flour.  Dip in buttermilk and then roll in corn flake mixture.  Arrange chicken in the baking pan.  Bake for 15-20 minutes, lower heat to 375*F and bake for another 25-30 minutes, until chicken is cooked through and crust is crispy. 

German Chocolate Pecan Pie Bars


German Chocolate Pecan Pie Bars

My dad loves German chocolate cake and pecan pie bars.  We always have pecan pie at Thanksgiving for him.  I ran across this recipe and had to make it for him this year.  It's delicious!  A wonderful chocolate crust, topped with a rich pecan and coconut filling.  Yum!

Ingredients:
3 cups pecan halves
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup cocoa
1 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Directions:
Preheat oven to 350*F.  Arrange pecans in a single layer of a shallow baking pan.  Bake 8-10 minutes or until lightly toasted.  Stir halfway through baking.
Line bottom and sides of a 9x13 baking pan with aluminum foil, leaving an overhang on two short sides.  Grease foil.  Set aside.  Whisk together flour, powdered sugar, and cocoa.  Add cold butter and combine with a pastry blender until mixture resembles coarse meal.  Press mixture into bottom of prepared pan.  Bake crust for 15 minutes.  Remove from oven and sprinkle chocolate chips evenly over crust.  Allow to cool on a wire rack at least 30 minutes.
Place eggs in a large mixing bowl and beat lightly.  Add brown sugar, corn syrup, and melted butter.  Whisk together until smooth.  Stir in coconut and pecans.  Pour evenly over partially baked crust.  Bake 28-34 minutes, or until edges are golden and filling has set.  Cool completely on a wire rack.  Then refrigerate for one hour. 
Using foil overhang, lift bars from pan and place on a cutting board.  Use a sharp knife to cut into bars. 


By: Bake or Break

Tuesday, December 3, 2013

Baked Zucchini Sticks


Baked Zucchini Sticks

I think it's probably obvious by now that I love zucchini.  I like trying different variations to eat it and have found some winners.  But, this might be my favorite.  They're crispy zucchini fries.  They are delicious!

Ingredients:
3 medium zucchini, sliced into 3"x1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tablespoons grated parmesan cheese
cooking spray
1/4 teaspoon garlic powder
salt and pepper

Directions:
Preheat oven to 425*F.  In a small bowl, beat egg white and season with salt and pepper.  In a ziplock bag, place breadcrumbs, garlic powder, and cheese and shake well.  Spray cookie sheet with cooking spray and set aside.  Dip zucchini sticks into egg, then into bread crumb mixture, a few at a time, and shake to coat.  Place the breaded zucchini in a single layer on baking sheet and spray more cooking spray on top.  Bake at 425*F for about 20-25 minutes, or until golden brown.  Serve with marinara sauce for dipping. 


By: Skinny Taste


Quick Marinara Sauce:

Ingredients:
1 teaspoon olive oil
2 cloves garlic, smashed
28 oz can crushed tomatoes
1 small bay leaf
1 teaspoon oregano
2 tablespoons chopped fresh basil
salt and pepper to taste

Directions:
In a medium pot, heat olive oil over medium heat.  Add garlic and sauté until golden.  Add crushed tomatoes, salt, pepper, oregano, basil, and bay leaf.  Stir and reduce heat to low.  Cover and let simmer about 20 minutes.

Turtle Pumpkin Pie


Turtle Pumpkin Pie

I love this dessert!  We had Thanksgiving with friends and one of them brought this amazing pie!  I don't normally like pumpkin pie, I don't like the texture of it.  I also don't normally eat pecans.  However, this pie is perfect!  I love the pumpkin pudding filling.  The crunch of the graham cracker crust and pecans perfectly offsets the creamy whipped topping and pumpkin filling.  And the caramel combines all the flavors to make a wonderfully, decadent alternative to traditional pumpkin pie!  Another plus is that it is super easy and doesn't require baking.  And it looks pretty!  This will be my new go-to pumpkin pie recipe for the holidays!

Ingredients:
1/4 cup plus 2 tablespoons caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 tablespoons chopped pecans, divided
2 packages vanilla flavor instant pudding
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub (8 oz) Whipped Topping, thawed, divided (I used Cool Whip)

Directions:
Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.  Beat next 5 ingredients in large bowl with whisk until blended.  Stir in 1 1/2 cups whipped topping; spoon into crust.  Refrigerate 1 hour.  Top with remaining whipped topping, caramel topping and nuts just before serving. 


By:  KeyIngredient

Baked French Fries


Baked French Fries

I love how simple these are!  And they are delicious!  No more going out to buy fries and using frozen ones!

Ingredients:
1 large potato
1 tablespoon olive oil
1 tablespoon garlic powder
1 teaspoon ground black pepper
2 teaspoons dried thyme leaves
1 teaspoon dried parsley
salt to taste

Directions:
Preheat oven to 425*F.  Before cutting potato, rinse well under water.  Cut the end off the potato, stand up on end, and cut slices from the potato that are 1/4" thick.  Take slices and cut fries out of the potato, using 1/4" as the measurement.  Once all fries are cut, place in medium bowl and add the olive oil and spices, tossing until each piece is covered.  Spread out onto a baking sheet covered in parchment paper.   Bake for 25 minutes, flip the fries, and bake for a remaining 10-15 minutes until fries are crispy.  Do not overcrowd the pan, this results in uneven baking.


By: Naturally Ella

Monday, December 2, 2013

Homemade Hot Chocolate Mix


Homemade Hot Chocolate Mix

My sweet hubby loves hot chocolate in the winter!  I saw this recipe for a homemade hot chocolate mix and thought it was a great idea!  It is rich and creamy and delicious!  I think next time I will chop up some Andes mints to add to the mix (he loves mint chocolate!).  This would make a great gift as well!

Ingredients:
3 cups nonfat dry milk powder
2 cups powdered sugar
1 1/2 cups cocoa powder
1 1/2 cups white chocolate chips
1/4 teaspoon salt

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

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk or hot water.  Top with whipped cream or mini marshmallows if desired.

*Makes about 20 servings


By: Mel's Kitchen Cafe

Green Bean Casserole


Green Bean Casserole

I love green bean casserole for the holidays!  It is one of my favorite side dishes.  I saw this recipe on pinterest and decided to try it.  It doesn't use any of the cream of _______ soup but is still creamy and delicious!  It is my new go-to recipe for green bean casserole!

Ingredients:
2 tablespoons butter
2 tablespoons flour
1/2 cup chopped mushrooms
1 teaspoon salt
1 teaspoon sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
3/4 cup sour cream
3 cans French style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted
1 cup French's fried onion rings

Directions:
Preheat oven to 350*F.  Melt 2 tablespoons butter in a large skillet over medium heat.  Stir in mushrooms and sauté.  Add flour and stir, cook for one minute.  Stir in salt, sugar, onion powder, garlic powder, black pepper, and sour cream.  Add green beans and stir to coat.  Add 1 cup cheddar cheese and 1/2 cup dried onion rings and mix together.  Pour into 3 quart casserole dish.  Spread remaining cheedar cheese on top.  Mix together remaining butter, cracker crumbs, and onion rings and sprinkle over the cheese.  Bake for 30 minutes in preheated oven, or until top is golden and cheese is bubbly.

*Can top with just the crackers crumbs or the onion rings.  I like the crunchy combo. 



By:  Allrecipes

Wednesday, November 27, 2013

Chicken Parmesan


One of our favorite dishes! Easy to make and delicious!  There are two versions here, a quick pan-fried version and a baked version. They taste pretty similar and are both simple and yummy!

Chicken Parmesan - Baked

Ingredients:
4 large chicken breasts, sliced in half to make 8 thin breasts
1/4 cup Italian bread crumbs
1/2 cup panko bread crumbs
1/4 cup grated parmesan
4 tablespoons butter, melted
Spaghetti Sauce (1 cup)
3/4 cup shredded mozzarella cheese

Directions:
Preheat oven to 450*F.  Combine bread crumbs, panko, salt and pepper, and parmesan cheese in a shallow bowl.  Melt butter in another bowl.  Dip chicken breast in butter, then dredge in bread crumb mixture.  Place chicken on greased baking sheet.  Spray tops of chicken with cooking spray.  Cook for 10 minutes in oven, then flip, bake another 5 minutes.  Add 1-2 tablespoons of spaghetti sauce to top of chicken and add mozzarella cheese.  Return to oven for 5 more minutes.  Serve with salad or pasta. 

By: Real Housemoms


Chicken Parmesan - Pan Fried

Ingredients:
2 Boneless, Skinless, Chicken breasts
1/2 cups flour
1 egg
1/2 cup panko
2 Tablespoons Italian bread crumbs
1/4 cups parmesan cheese
Salt and pepper
Spaghetti sauce
Italian Cheese

Directions:
Pound chicken breasts to 1/4" thick. Combine bread crumbs, parmesan cheese, salt and pepper. Dip chicken breasts in flour, egg, then bread crumbs. Heat olive oil in skillet over medium low heat. Cook chicken breasts on medium low heat for 4 minutes on each side or until cooked thru. Spoon sauce on chicken, sprinkle with Italian cheese.
Serve with spaghetti and/or salad.

Oreo Truffles


Oreo Truffles

These are such an awesome little treat!  And there are so many variations!  They are super simple to make and taste so decadent!  I love making these at the holidays.

Ingredients:
1 package (8 oz.) cream cheese, softened
1 package (16.6 oz.) Oreo cookies, finely crushed (I use my mini food processor)
1 package chocolate or vanilla candy coating, melted

Directions:
Mix cream cheese and 3 cups cookie crumbs until blended.  Shape into 48 (1 inch) balls.  Chill for 30 minutes to 1 hour or place in freezer for 10-15 minutes.  Dip in melted chocolate, place on wax paper-covered baking sheet.  Sprinkle with remaining cookie crumbs.  Refrigerate 1 hour or until firm.  Store in tightly covered container in refrigerator.

How to melt chocolate:  Place chocolate in microwaveable bowl, microwave on high 2.5 minutes or until chocolate is completely melted, stirring every 30 seconds.  Or melt in glass bowl over boiling water on stove. 

To easily coat truffles with the melted chocolate, add truffles in batches to bowl of melted chocolate.  Use 2 forks to roll truffles in chocolate until evenly coated.  Remove truffles with forks, letting excess chocolate drip back into bowl.  Place on wax paper. 

Variations:
Mint Oreo Truffles:  use package mint Oreo cookies, can add peppermint extract to chocolate coating or dip in melted Andes Mints
Peppermint Oreo Truffles: add 1 teaspoon peppermint extract to crushed oreo/cream cheese mixture; top with crushed candy canes immediately after dipping in melted chocolate
Use Vanilla Almond Bark and tint with food coloring, decorate with sprinkles
Nutter Butters and Cream Cheese, dipped in chocolate
Vanilla Wafers or Golden Oreos and Strawberry Cream Cheese, dipped in vanilla almond bark
Gingerbread Oreos, dipped in milk chocolate


 



By: Kraft Recipes

Monday, November 25, 2013

Mushroom Asiago Chicken


Mushroom Asiago Chicken

I love mushrooms and they are so good with this chicken!  They are in a rich, creamy, flavorful sauce, accented with the Asiago cheese.  This is delicious!

Ingredients:
1 lb boneless skinless chicken breast
2 cups mushrooms, cut in half
1 clove garlic, minced
3 sprigs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour (add 1 teaspoon salt, 1/2 teaspoon black pepper)
2 tablespoons butter
2 tablespoons olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded Asiago cheese
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Directions:
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness, about 1/4 inch.  Cut into serving sized pieces.  Heat the butter with 1 tablespoon of olive oil in deep, heavy skillet.  Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.  Add remaining oil to hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.  Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing").  Add thyme to mushroom/wine mixture in pan.  Add the chicken back to the pan.  Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.  Remove chicken from pan again.  Add the cream and heat through.  Add the Asiago cheese (Asiago has a strong flavor so use 1/2 cup if you want it strong, use 1/4 cup if you want less of that flavor).  Cook, stirring constantly, over low heat until cheese melts.  Continue cooking until sauce is reduced by about 1/2.  Add the chicken back to pan and heat through.  May be served over any pasta.


By:  Best Healthy Recipes

Sunday, November 24, 2013

Chicken Saag


Chicken Saag

I love Indian food and my favorite thing to order is Saag, an Indian spinach dish.  I decided to make homemade Indian food one day and made this delicious Chicken Saag recipe.  It is rich and creamy and flavorful.  Definitely a keeper for when those Indian food cravings strike!

Ingredients:
2 tablespoons oil
1.5 lbs of boneless, skinless chicken breast cut into chunks
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon ground ginger
3/4 teaspoon cayenne pepper
1/2 teaspoon turmeric powder
1 teaspoon ground cloves
1 15 ounce can tomato sauce
1/4 cup heavy cream
16 ounces fresh spinach
1 teaspoon garam masala
10 ounces frozen spinach
2 tablespoons butter
1/2 teaspoon salt

Directions:
Steam the spinach in a large pan on medium heat with 1/4 cup water.  When wilted, remove from the heat and allow to cool.  When cool, drain the pooling water and puree the spinach in a blender or mini food processor set aside. 
Fry the chicken in a small amount of oil until cooked through.  Drain the juices, put the chicken back in and add the spices.  Cook for 1 minute.  Add the tomato sauce and simmer for 15-20 minutes.  Add the heavy cream, garam masala and the spinach puree.  Simmer for an additional 5 minutes.  Add the frozen spinach and butter and cook for at least 10 more minutes.  Salt to taste.
Serve with rice and naan bread. 


By: Simple, Clean, & Homemade

Friday, November 22, 2013

Naan Bread


Naan Bread

I love Indian food, particularly Naan bread.  I'm not very impressed with store-bought Naan so when I decided to make homemade Chicken Saag, I had to try homemade naan to go with it.  It's delicious!  Tender and buttery. 

Ingredients:
3-4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon active dry yeast
1 1/2 cups milk
1 teaspoon sugar
3-4 tablespoons, melted butter

Directions:
Pour the milk into a liquid measuring cup and heat in the microwave until warm to the touch, about 110*F on an instant-read thermometer.  Mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated.  Once the yeast/milk mixture is foamy, pour the mixture into the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour.  Mix well to combine.  Continue adding flour gradually until a soft dough is formed that cleans the sides of the bowl.  Knead the dough until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand. 
Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.  After the dough has rested, turn in onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape.  Cover the pieces with a towel and let them rest for 30 minutes.  While the dough rests, preheat your oven to 500*F and place a pizza stone on the bottom rack of the oven (If you don't have a pizza stone, try grilling the dough on a lightly oiled outdoor grill or use a hot griddle to bake the naan, or use a baking pan turned upside down in the oven; you will need to experiment with cooking times if you use another method).
Once the dough has rested 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thick you want it.  Lay the circle of dough on the hot pizza stone and spritz lightly with water.  Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed and brown spots begin to appear on the top.  Remove the naan from the baking stone and place on a cooling rack.  Brush lightly with melted butter.  Stack the hot naan on top of each other as it comes out of the oven.  Serve warm. 


By:  MelsKitchenCafe

Lasagna Soup


Lasagna Soup

This is a great Italian soup.  Pretty easy to put together and delicious.  Serve with yummy garlic bread.

Ingredients:
2 teaspoons olive oil
1 pound Italian turkey sausage
1 32 ounce container chicken broth
1 15 ounce can tomato sauce
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Directions:
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven.  Add the sausage and cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8-10 minutes.  Add the broth, tomato sauce, salt, and crushed red pepper.  I like to add some garlic powder and 1 teaspoon of Italian seasoning as well.  Bring to a boil, reduce the heat and simmer, stirring occasionally for about 20 minutes, until flavors are blended.  Add the noodles, bring to a boil, reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10-12 minutes.  Remove from the heat, stir in mozzarella, basil, and parmesan.


By: theDeenBros

Thursday, November 21, 2013

Loaded Chicken and Potatoes


Loaded Chicken and Potatoes

I think I've mentioned that we love potatoes, bacon, and cheese.  Add chicken to the casserole and you've got a simple, delicious meal!

Ingredients:
1 pound boneless chicken breasts, cubed
2 russet potatoes, cut in 1" chunks
1/3 cup olive oil
1 1/2 teaspoon salt
1 teaspoon black pepper
1 tablespoon paprika
2 tablespoons garlic powder
2 cups Colby jack cheese, shredded
1 cup crumbled bacon
Optional: hot sauce and green onion

Directions:
Preheat oven to 400*F.  Spray a 9x13 baking dish with cooking spray.  Mix together chicken, potatoes, olive oil, salt, pepper, paprika, and garlic powder.  Stir to coat.  Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside.  While the potatoes are cooking, cook the bacon (we cook it in the oven at 375*F for 25 minutes).  Once the potatoes and chicken are fully cooked, remove from the oven.  Top with cheese and bacon.  Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
Serve with hot sauce, ranch dressing and/or sour cream


By: Singing Through the Rain

Crockpot Italian Chicken


Crockpot Italian Chicken

This meal is super simple to put together and really tasty!  Comfort food at it's best!

Ingredients:
2-4 boneless, skinless chicken breasts
1 package cream cheese, softened (I actually use 1/2 a package as hubby doesn't love cream cheese)
1 can cream of chicken soup
1 package Italian dressing seasoning (in a packet, I actually made my own, will add link later)
rice or noodles

Directions:
Stir the cream cheese, cream of chicken and seasoning together in the crockpot.  Put the chicken in and cover with the mix.  Cook on high for 4-6 hours or until the chicken is cooked and fall apart tender.  Shred chicken and mix in sauce.  Cook rice or noodles and serve with chicken mixture.


By:  ForkInIt

Sesame Chicken


Sesame Chicken

This sesame chicken is delicious!  It is really easy and very flavorful! 

Ingredients:
1.5 pounds boneless, skinless chicken breasts, cut into pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon whole wheat flour
1 tablespoon toasted sesame oil
1/2 tablespoon olive oil
2 teaspoons garlic powder
1 tablespoon low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 cup low sodium chicken broth
1 tablespoon sesame seeds

Directions:
Preheat oven to 400*F.  In a small bowl, whisk the chicken stock, brown sugar, sesame oil, garlic, soy sauce, and white vinegar together.  Set aside.  In another bowl, toss the chicken with salt, pepper, and flour.  In a large pan (make sure it's oven safe), heat the olive oil over medium heat.  Once hot, add the chicken in one layer.  Cook for three minutes on one side until seared and then flip and cook for another three minutes on the other side.  Turn off the heat and pour the chicken stock mixture over the chicken, stirring to combine.  Place the entire pan in the oven and cook for 20 minutes.  Then toss the chicken with sesame seeds and serve. 


By: Slender Kitchen

Wednesday, November 20, 2013

Crunchy Oven Fried Cheese Ravioli


Crunchy Oven Fried Cheese Ravioli

These are a great appetizer for an Italian night.  They are easy and delicious!  And healthier than the fried version!

Ingredients:
1 lb cheese ravioli
3 egg whites, slightly beaten
1/4 cup whole wheat flour
1 3/4 cups panko breadcrumbs
1/2 cup Italian seasoned bread crumbs
3 tablespoons grated parmesan cheese
pinch of salt and pepper
marinara sauce for dipping

Directions:
Preheat oven to 450*F.  Line a baking sheet with aluminum foil and place a wire rack on top.  Spray the rack with nonstick spray.  Place egg whites in one bowl and in another bowl, combine flour, bread crumbs, panko, parmesan cheese, salt, and pepper.  Bring water to a boil and cook ravioli for half of the recommended time.  Drain them and quickly spray with cooking spray to help them not stick together.  Once cool to the touch, dip each ravioli in egg whites, then coat thoroughly with the breadcrumb mixture, pressing to adhere.  Place on the wire rack and repeat until finished.  Spray each quickly with cooking spray.  Bake for 15-18 minutes, or until crispy and golden.  Serve hot with marinara for dipping. 


By:  How Sweet It Is

Spaghetti with Garlicky Bread Crumbs


Spaghetti with Garlicky Bread Crumbs

This is a super simple but flavorful spaghetti recipe.  I make it when hubby isn't eating with us (like lunch).  It is lighter than a creamy pasta dish but just as delicious!

Ingredients:
Italian style bread crumbs
2 tablespoons olive oil
Garlic powder (or garlic cloves)
Spaghetti
1 tablespoon dried parsley
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions:
Cook pasta according to package directions, drain.  Toss pasta with oil, breadcrumbs, garlic powder, parsley, lemon juice, salt and pepper until gently combined.  Serve immediately. 

*The original recipe calls for garlic cloves and fresh chopped parsley, I just used what I had on hand which is the dry ingredients, it still tasted great!

By:  Cooking Light

Baked Brown Sugar Chicken Drumsticks


Baked Brown Sugar Chicken Drumsticks

I love this sweet and savory drumstick recipe.  It is delicious!  And super simple. 

Ingredients:
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon black pepper
2 tablespoons olive oil
6 chicken drumsticks
*you can add 1 teaspoon chili powder too, I don't because hubby doesn't like things too spicy :)

Directions:
Preheat oven to 425*F.  In a plastic bag or bowl, combine the seasonings.  Drizzle the chicken with olive oil and rub to coat.  Add the chicken to the bag or bowl and toss or shake bag until well coated.  Place on a baking sheet and bake for 12 minutes, turn the chicken over, and continue to bake until cooked through, about 10-15 additional minutes. 


By: DomesticFits

Tuesday, November 19, 2013

Pumpkin Muffins with Streusel Topping


Pumpkin Muffins with Streusel Topping

I love these muffins!  They are moist and have a perfect pumpkin flavor, with that crumbly, crunchy goodness on top!  They are my new go-to muffin recipe for Fall!

Ingredients:
Muffin:
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1 cup pumpkin puree
1 1/4 cup sugar
1/3 cup oil
2 eggs

Streusel Topping:
1/2 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
3 tablespoons butter, cut into small pieces

Directions:
Muffin:
Whisk together dry ingredients, except the sugar, in a medium bowl.  In another medium sized bowl, whisk together the pumpkin, sugar, oil, and eggs.  Gradually whisk the flour mixture into the pumpkin mixture.  Mix until just combined.  Let rest while you make the streusel. 

Streusel:
Combine all ingredients in a small bowl with your fingers.  Try to work the flour and sugar into the butter.  It will eventually all combine and you'll have a crumble topping.

Spray a 12 cup muffin tin with non stick spray or line with cupcake liners.  Pour 1/4 cup muffin mix into each muffin tin.  Top each with a small handful of the streusel topping. Be sure to use all the streusel topping :)  Bake at 350*F for 20-25 minutes or until a toothpick inserted in the middle comes out clean.  Let cool in muffin tins for 5 minutes before removing to finish cooling on wire rack. 


By: Sweet Hersey Living

Baked Fried Chicken Tenders


Baked Fried Chicken Tenders

I love fried chicken but I don't like to fry foods at home. I don't like the mess and I like to make them a little healthier.  These are fantastic!  Pretty simple, they make a great crunchy chicken strip. 

Ingredients:
boneless, skinless chicken tenders
milk
1/2 teaspoon salt
1 tablespoon seasoning salt
3/4 teaspoon pepper
1 cup flour
2 teaspoons paprika
1/4 cup butter (1/2 stick)

Directions:
Place thawed chicken tenders in a bowl of milk.  Let soak for 20-30 minutes.  Preheat oven to 400*F.  Cut butter into chunks and place in a 9x13 pan.  Melt butter in preheated oven (DO NOT skip this step!).  Spread melted butter around the bottom of the pan.  Lightly spray the pan if needed to make sure there are no dry spots.  Mix seasonings and flour in a large Ziploc bag or large bowl.  Shake excess milk off of chicken and completely coat each piece with the seasoning mix.  Shake the chicken in the bag until coated or dip each piece in the bowl until coated.  Place each piece of chicken in the pan.  Cook for 20 minutes.  Turn each piece of chicken over and continue cooking for 20 more minutes or until cooked through. 


By:  Our Life Uncommon

Mint Oreo Pudding Pie


Mint Oreo Pudding Pie

My sweet husband loves most combos of mint and chocolate.  I just had to try this Mint Oreo Pudding Pie.  We had friends over for an early celebration of Thanksgiving so we decided to try it out.  It tasted delicious.  I love crushed Oreos and pudding (remember dirt cups!  I loved cups of dirt as a kid: chocolate pudding, crushed Oreos, and topped with a gummy worm!).  I do think a different crust would be better with this pie, maybe a graham cracker crust or crushed chocolate wafer cookies.  But it was very good!  And super easy!

Ingredients:
9 inch pie crust
2 packages instant chocolate pudding mix
2 3/4 cup milk
2 cups crushed mint Oreos (leave some chunks in there too)
whipped cream

Directions:
Prebake pie crust as directed on packaging.  Cool pie crust.  In a medium bowl, beat pudding mix and milk for 2 minutes.  Stir in crushed Oreos.  Pour into cooled pie crust.  Refrigerate 3 hours or overnight.  Serve with whipped cream. 


By:  Mostly Homemade Mom

Monday, November 18, 2013

Chocolate Chunk Oatmeal Cookie Bars


Chocolate Chunk Oatmeal Cookie Bars

These are a wonderful, healthy cookie bar!  They are super simple to make and taste great! 

Ingredients:
2 1/2 cups old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut oil, melted
2 eggs
1 tablespoon vanilla
8 ounces chocolate, chopped into chunks (about 1 1/2 cups; use dark chocolate to make it healthier)

Directions:
Preheat the oven to 350*F.  Grease a 9x13 inch baking dish or line with foil or parchment paper.  In a large mixing bowl, combine the oatmeal, flours, brown sugar, baking soda, salt, melted coconut oil, eggs, and vanilla and beat until well combined and the dough holds together.  Mix in about 1 cup of the chocolate.  Turn half the batter out into prepared pan, pushing the dough into pan.  Sprinkle on remaining chocolate and then place the remaining half of the dough over the chunks.  I like to add a little more chocolate to the top.  Bake for about 20-25 minutes, do not overbake.  Allow bars to cool in pan for at least 30 minutes before slicing and serving.


By:  Half Baked Harvest

Zucchini Pizza Bites


Zucchini Pizza Bites

Well, I love zucchini and I love new ways to try it for a side dish.  These are great!  Little healthy side dish or snack.  Zucchini with pizza sauce and cheese.  You could even add some other toppings! 

Ingredients:
4 slices large zucchini 1/4 inch thick (or 1 medium zucchini cut on diagonal, you could also do small zucchini pizza bites with a medium zucchini)
cooking spray
salt and pepper
pasta sauce
1/4 cup shredded mozzarella

Directions: 
Cut zucchini about 1/4" thick.  Spray both sides lightly with cooking spray and season with salt and pepper.  Broil or grill the zucchini for about 2 minutes on each side. Top with sauce and cheese and broil for an additional minute or two, careful not to burn cheese. 


By:  Skinnytaste

Twice Baked Potato Casserole


Twice Baked Potato Casserole

We had twice baked potatoes at a friends several years ago for Thanksgiving.  My husband seemed to like them and I was excited for a new potato side for our meals.  I made them a few times and realized my husband was just eating the inside, not the potato skins.  Turns out, he just likes cheesy mashed potatoes!  So, I started making cheesy mashed potatoes for a side dish.  This is just a nice casserole version of it, perfect for the holidays since it can be prepared in advance and then popped in the oven!  It's delicious!

Ingredients:
6 russet potatoes
5 slices bacon
1/4 cup unsalted butter, melted
1/2 cup milk
1/2 cup sour cream
2 1/2 cups cheese, grated (we use Colby jack)
salt and pepper to taste

Directions:
Preheat oven to 350*F.   Peel potatoes and cut into 1 inch chunks.  Place in a large saucepan and add enough cold water to cover by about 2 inches.  Bring to a boil over medium-high heat and reduce to a simmer.  Cook until tender and easily pierced with a fork, about 20 minutes.  Drain, return to pan and set aside.  Meanwhile, cook bacon until crisp (we like to bake it in the oven at 375* for about 25 minutes, turns out perfect every time!).  Let cool and then crumble.  Mash the potatoes (we use a potato ricer) and add butter, milk, sour cream, 2 cups of cheese, salt, and pepper.  Stir until well combined.  Transfer to a greased casserole dish.  Top with remaining cheese and bacon.  Bake until top is slightly golden and potatoes are heated through, about 30 minutes.  Serve immediately.


By: SippitySup

Friday, November 15, 2013

Crunchy Black Bean Tacos


Crunchy Black Bean Tacos

I love these black bean tacos!  They are easy to make and so flavorful! 

Ingredients:
2 cups black beans, cooked
1 teaspoon cumin
1 teaspoon paprika
2 teaspoons dried cilantro (or 2 tablespoons fresh chopped cilantro)
4-6 ounces pepper jack cheese, grated
2 tablespoons olive oil
8 corn tortillas

Directions:
Lightly puree or mash black beans, mix with cilantro and spices.  Grate cheese and have it ready.  In a large non-stick skillet add a few tablespoons of oil and heat over medium-high heat.  Add one corn tortilla at a time and let each get hot in the oil for a few seconds.  Then add about 1/4 cup of the bean filling to one half of the tortilla.  Top with a sprinkle of grated cheese.  Using a spatula, carefully fold the tortilla over so it forms a shell.  Press down lightly on the tortilla so it holds its shape.  As the first tortilla cooks, move it to the side and do a second.  Repeat.  Cook each taco for about 3 minutes per side until they are nicely browned and crispy.  Serve tacos with toppings such as hot sauce, salsa, avocados, and sour cream.
*Note: corn tortillas are resilient to heat, don't worry about burning them.  Just cook them on each side long enough to get them really crispy!


By: Endless Summer

Green Beans, Potatoes & Chicken


Green Beans, Potatoes, & Chicken

This dinner is super simple and quite tasty!  It is also a great dinner to take to new moms. 

Ingredients:
green beans
chicken breast
potatoes
butter
Italian seasoning

Directions:
Preheat oven to 350*F.  Spray 9x13 casserole dish with cooking spray.  Place green beans, chicken breast and potatoes in dish.  Put pats of butter on top.  Sprinkle with Italian seasoning.  Bake for 1 hour. 


By:  FoodPinsNow

Double Chocolate Peppermint Crunch Cookies


Double Chocolate Peppermint Crunch Cookies

I love the chocolate on chocolate.  Plus the crushed peppermint makes it so tasty!  And it looks nice!  These are a great treat for the holidays and cookie exchanges. 

Ingredients:
2 1/2 cups bittersweet chocolate chips, divided
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes, coarsely crushed

Directions:
Preheat oven to 375*F.  Line 2 large rimmed baking sheets with parchment paper.  Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth.  Measure 2/3 cup melted chocolate, transfer to small metal bowl and reserve for drizzling.
Whisk flour, cocoa powder, baking powder and salt in medium bowl.  Using electric mixer, beat butter in large bowl until creamy.  Add sugar and both extracts, beat until smooth.  Add eggs, beat to blend.  Beat in melted chocolate from medium bowl.  Add dry ingredients, beat just to blend.  Stir in remaining 1/2 cup chocolate chips. 
Roll dough into balls, about 1 inch diameter, and place on prepared baking sheet.  Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8-9 minutes.  Cool cookies on baking sheet 5 minutes, transfer cookies on parchment paper to racks to cool completely. 
Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water.  Using fork, drizzle chocolate over cookies.  Sprinkle crushed candy canes over.  Chill just until chocolate sets, about 20 minutes.
DO AHEAD: can be made 3 weeks ahead, store airtight in freezer.  Bring to room temperature before serving.


By:  Bon Appetit

Thursday, November 14, 2013

Rolo Pretzel Bites


Rolo Pretzel Bites

These are such a great little treat!  Perfect combination of salty and sweet!  I love the chocolate and caramel with the pretzels.  I do admit that we usually don't add the nuts (we don't really like nuts).  They are great either way!  These are easy and delicious!  They also make a great homemade gift or treat for the holidays or cookie exchanges.

Ingredients:
Rolos
Pretzels
Pecan halves (optional)

Directions:
Lay the pretzels on a baking sheet.  Top each pretzel with an unwrapped Rolo candy.  Bake in the oven at 250*F for 4-5 minutes.  When you remove them from the oven, press down on the top of each Rolo to flatten a bit (top with pecan halves if using).  Place the baking sheet in the freezer for about 5-7 minutes to allow the Rolo to cool.  Remove from freezer and enjoy! 


By: Glorious Eats

Buttermilk Pancakes


Buttermilk Pancakes

These pancakes are awesome!  Perfectly light and fluffy!  We love having them for breakfast for dinner! 

Ingredients:
1 1/2 cups flour
3 tablespoons sugar
1 3/4 teaspoon baking powder
1 teaspoon salt
3 eggs
3 tablespoons unsalted butter, melted and cooled slightly
1 1/2 cups buttermilk
about 1/2 cup whole milk
maple syrup

Directions:
Combine flour, sugar, baking powder and salt in a bowl.  Whisk eggs, melted butter and buttermilk in another bowl.  Whisk wet ingredients into dry ingredients until just combined (small lumps are fine).  Cover batter and let rest overnight in the refrigerator.  Heat a large greased griddle or large nonstick skillet over medium heat.  Add milk to batter until it reaches desired consistency; the more milk, the thinner and more delicate the pancakes.  Working in batches of three pancakes, spoon batter onto griddle or skillet.  Cook until surface of pancake is covered with bubbles, 2 to 3 minutes.  Flip and cook the other side until golden, 2 to 3 minutes.  Serve with maple syrup. 


By: Self Magazine

Tuesday, November 12, 2013

Philly Cheesesteak Sandwiches


Crockpot Philly Cheesesteak Sandwiches

There is a great little restaurant near my husband's work that has awesome Philly Cheesesteak Sandwiches.  We love to go there for lunch when we visit him at work.  These are pretty good, not quite the same, but they satisfy that craving!

Ingredients:
2-3lb oven roast
2 can beef broth (about 4 cups)
White Italian sub rolls
White American Cheese slices

Directions:
Put oven roast in crock pot.  Add beef broth and season with salt and pepper.  Cook on low 7-8 hours.  Shred roast with a fork and return shredded beef to crock pot for a few minutes.  Slice open bread rolls and place a good amount of beef on one side, top beef with cheese slice.  Broil open sandwich in oven for a few minutes, until the cheese gets melted and bubbly. 

*Serve with a little au jus from the crockpot to make great French Dip Sandwiches!


By: The Whicker Basket

Hashbrown Casserole


Hash brown Casserole

This is one of my favorite comfort foods.  Creamy, cheesy potatoes with a crunchy topping!  They are also super easy!  I love to add diced ham to make it a meal.  Or it makes a great potato side dish (I like it at Easter!).  It's also a good breakfast side, serve with eggs, pancakes, etc.  Below are two other delicious versions of it.

Ingredients:
1 can cream of chicken soup
1 1/2 cups sour cream
4 tablespoons butter, softened
salt and pepper to taste
6 ounces shredded cheese (we like Colby jack)
1 large bag frozen hash brown potatoes
1/2 cup crushed corn flakes cereal

Directions:
Preheat oven to 350*F.  Combine soup, sour cream, butter, and 4 ounces cheese.  Stir in the hash browns.  Pour into greased baking 9x13 baking dish. Sprinkle with a little more cheese and top with crushed cornflakes.  Bake 45-60 minutes, or until cheese is melted and bubbly. 

By:  Mom



Crack Potatoes

This version is great!  How can you go wrong with potatoes, bacon, cheese and ranch!!  Yum!

Ingredients:
32 ounces sour cream
2 cups shredded cheddar cheese
6 ounces real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes

Directions:
Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400*F for 45-60 minutes. 

By:  Never Trust a Skinny Cook



Slim Potato Casserole

This is the healthy version of hash brown casserole, no cream of _______ soups, reduced fat, etc.  It's actually pretty tasty!

Ingredients:
1 large bag frozen shredded hash browns
1 1/2 cups plain Greek yogurt (I actually still use low fat sour cream, I just don't like Greek yogurt)
1/2 cup chicken broth
1/2 cup milk (at least 2%)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoning salt
1/2 teaspoon Italian seasoning
1/2 teaspoon black pepper
1 cup shredded cheese
salt and pepper to taste

*Although this recipe is much lower in fat/calories than the traditional version, it still needs some fat to make sure the ingredients bind while cooking. if you use low fat versions of everything, it will turn out watery. 

Directions:
Preheat oven to 350*F.  Combine all ingredients into a large bowl.  Grease a 9x13 glass or ceramic (no metal) baking pan with cooking spray.  Pour mixture into baking pan and spread evenly.  Bake for 45-60 minutes. 

By: The Spotted Lamb

Peanut Butter Bars


Peanut Butter Bars

I love pretty much any combination of peanut butter and chocolate.  I had something similar to this at a MOPS meeting and had to come home and search for the recipe.  It's delicious!

Ingredients:
1 cup sugar
1 cup brown sugar
1 cup butter
1 teaspoon vanilla
2 eggs
2 1/2 cups peanut butter, divided
2 cups oatmeal (not quick)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350*F.  Cream first 3 ingredients together.  Add the vanilla, eggs, and 1 cup peanut butter and combine.  Add the remaining ingredients and mix together.  Spread dough on a greased jelly roll pan (18x13x1").  Bake at 350*F for 15 minutes, until golden brown.  While hot, spread the other 1 1/2 cups peanut butter on top.  Drop all over top by little spoonfuls, it will soften and make it easier to spread.  Then let cool so that the peanut butter has become solid again (you can set them in the fridge so that it sets up faster).  Spread your favorite chocolate frosting on top and cut into bars. 
 
Chocolate Frosting:
1 stick (1/2 cup) margarine, softened
1/4 cup milk
1-2 teaspoons vanilla
3 tablespoons cocoa
2-3 cups of powdered sugar

Mix all ingredients until smooth and spread on top of bars.


By:  Six Sisters Stuff

Monday, November 11, 2013

Tasty Drinks


Sparkling Punch

I served this sparkling punch for a friend's bridal shower.  It's a tasty combination of tangy pink lemonade and tart cranberry juice.

Ingredients:
1 (12 oz.) can frozen pink lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 quart club soda, chilled

Directions:
Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher.  Cover and chill at least one hour and up to 24 hours.  Stir in club soda just before serving. 

By: Southern Living

Asparagus Phyllo Appetizers


Asparagus Phyllo Appetizers

These are such a tasty appetizer!  They can be a little time consuming to make and messy with the phyllo dough and melted butter.  But they are worth it! 

Ingredients:
1 package phyllo dough, defrosted (you will not use it all)
1 stick unsalted butter, melted
1 bunch green asparagus, trimmed
1/2 cup grated Parmesan cheese
coarse ground black pepper

Directions:
Preheat oven to 350*F.  Bring a large pot of heavily salted water to a boil.  Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green.  Drain into a colander and shock in a large bowl of ice water.  Pat with paper towels and set aside. 
Remove phyllo from package.  Lay one sheet out on work surface.  Brush with a thin layer of melted butter, then sprinkle on some parmesan and pepper.  Place another layer on top and repeat with the butter and cheese, until you have 3 layers.  Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles.  Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up.  Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.  Repeat with remaining asparagus. 
When ready, bake until golden brown, approx. 15 minutes.


By:  Fresh Approach Cooking

Oatmeal Muffins


Oatmeal Muffins

These muffins are super easy and pretty healthy (very little sugar, replace the all purpose flour with wheat flour if you want it even healthier).  They are pretty tasty too.  I love adding mini chocolate chips (I love chocolate chip muffins!) but you could do any combo of add-ins with this basic recipe. 

Ingredients:
1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt

Directions:
Preheat oven to 425*F.  Grease muffin cups or line with paper muffin liners.  In a small bowl, combine milk and oats, let soak for 15 minutes.  In a separate bowl, beat together egg and oil.  Stir in oatmeal mixture.  In a third bowl, sift together flour, sugar, baking powder, and salt.  Stir flour mixture into wet ingredients, just until combined.  Spoon batter into prepared muffin cups until cups are 2/3 full.  Bake in preheated oven for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. 


By:  Allrecipes