Monday, November 7, 2011


This is a great twist on a classic sandwich. I love how fast and easy it was to prepare and yet it still had an impressive outcome. I'll admit I wasn't sure if the flavor would be what you get from a true BLT...but it really was.

From Betty Crocker


12 slices bacon, crisply cooked, crumbled
1 cup shredded swiss cheese (4 oz)
1/2 cup Bisquick® mix
1/3 cup mayonnaise
3/4 cup milk
1/8 teaspoon pepper
2 eggs
2 tablespoons mayonnaise
1 cup shredded lettuce (I used spinach)
6 thin slices tomato


Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.

In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.

Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with spinach. Place tomato slices on lettuce.

Recipe Rewind: Hot Virginia Ham Dip

Monday, October 10, 2011

Sour Cream Noodle Bake

This is a quick and easy recipe when you are looking for some good old comfort food. I really like the use of cottage cheese in this recipe since it is something I usually have around. Give this a try to warm you up as it starts to get cooler outside.

From: The Pioneer Woman


1-¼ pound ground chuck
1 can 15-ounces tomato sauce
½ teaspoons salt
8 ounces, weight egg noodles
½ cups sour cream
1-¼ cup small curd cottage cheese
½ cups Sliced Green Onions (I omitted)
1 cup grated sharp cheddar cheese


Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.

Bake for 20 minutes, or until all cheese is melted.

Recipe Rewind: White Lasagna Toss

Friday, September 23, 2011

Cheesy Chili Chip Dip - with a Buffalo Chicken Twist

It is a good thing I had another recipe swap because they make me update my blog. This time around the criteria was something for tailgating or an appetizer for watching the game. The original recipe of Cheesy Chili Chip Dip came from Kerry. I made a few changes to accommodate what I had and to give it a Buffalo Chicken spin. I will list my version and then Kerry's under it. It turned out great and is perfect for a crowd.


1 pound ground chicken
1 can rotel
1 can tomato sauce
1 packet chili seasoning (I used low sodium)
1 can black beans, drained and rinsed
1/4 cup hot wing sauce
8 ounces velveeta, cubed
8 ounces pepper jack cheese, shredded


Cook ground chicken in a pan with high sides. Once cooked stir in rotel, tomato sauce, chili seasoning, black beans and wing sauce. After ever thing is well combined and warmed though stir in cheeses. Cover, keep on low and stir occasionally.


Kerry's original version:

1lb of ground turkey (cooked)
2 cans of diced tomatoes in garlic and onion
1 can of green chilis
1 packet of chili seasoning
1 can of black beans
1 can of corn

Don’t drain any of the cans before you throw it in

¼ cup hot sauce
3 tablespoons sugar
2 tablespoons brown sugar
3 shakes of hot pepper flakes
½ cup ketchup
½ cup tomato sauce
8oz velveta cheese
4oz swiss cheese
4oz white American cheese

Throw everything in the crock pot for 8 hours on low….or whatever works.

Recipe Rewind:
Chocolate Covered Oreo Cookie Cake

Wednesday, August 31, 2011

Chocolate Peanut Butter Passion Bars

If you are like me and most of the world you enjoy the classic combination of chocolate and peanut butter. These sweet treats are in that category. The best part of these are you can make them for a last minute function, and chances are you already have everything on hand.


1/3 cup vegetable oil
2 eggs
1 pouch chocolate brownie mix (9x13 size)
1 cup peanuts, chopped (I omitted these)
14 ounce can sweetened condensed milk
1/2 cup creamy peanut butter


Preheat oven to 350. Lightly grease a 9x13 pan.

In a medium bowl, stir together the oil and eggs. Add the brownie mix and peanuts; stir until moistened. Press half of the brownie mixture into the pan (use your hands - it's way easier); reserve the other half for the topping.

To make the filling, stir the sweetened condensed milk and peanut butter in a medium bowl until smooth. Spread it evenly over the brownie layer in the pan.

Drop rounded teaspoonfuls of the reserved brownie mixture over the peanut butter layer.

Bake for 25-30 minutes or until the top is set. Cool thoroughly before cutting.

Recipe Rewind: Italian Spinach Pie

Friday, August 26, 2011


Italian was the theme for my most recent recipe swap. I submitted this wonderful White Pizza Dip and in return I received Mushroom Risotto. Risotto is so creamy and comforting...I can't think of anything to not like. I always find it odd that so many Italian restaurants in my area never offer risotto. It seems like a classic staple to me. As you can tell by my photo there are no mushrooms, and that is because I do not like them. But that should come as no surprise to you. I will share recipe to include the mushroom since most people like them.


4 cups chicken broth
8 ounces mushrooms, roughly chopped
1 small onion, diced
2 cloves garlic, diced
1 1/2 cups arborio rice
1/3 cup white wine
2 tablespoons unsalted butter
2 tablespoons Parmesan cheese
1/4 cup mozzarella cheese
salt and pepper to taste
olive oil


In a medium pot, heat the chicken broth over low heat until warmed through.

Add about 2 tablespoons of olive oil to a large skillet over medium heat. Once hot, add the mushrooms and saute until tender and fragrant. Transfer the mushrooms to a plate and cover with foil to keep warm.

Add about a 1/2 tablespoon of olive oil to the skillet and the onions and garlic. Cook for 2-3 minutes until the onion is slightly soft. Add another 1/2 to 1 tablespoon of olive oil to the skillet and then the arborio rice.

Stir frequently with a wooden spoon until the rice has absorbed the oil and is a very pale golden color. Pour in the white wine and stir until the rice has absorbed the wine.

Add approximately 1/2 cup of chicken broth at a time, stirring until the rice has absorbed almost all of the stock is is just about to stick to the pan. There should be a milky looking trail when you're stirring around the rice. Continue to add the chicken broth 1/2 cup at a time and stirring until it is absorbed. This should take about 20 minutes total to use all of the stock.

Reduce the heat to very low and add the butter, Parmesan and mozzarella cheese. Stir until the cheese has melted and then add the mushrooms back to the skillet. Stir until everything is combined.

Season with salt and pepper and serve immediately.

Recipe Rewind: Creamy Chicken Sausage Bake

Wednesday, August 17, 2011

Slow Cooker French Dip

I just love coming home from a long day at work to the smell of dinner that is ready to go. This is an easy recipe that is filling and tasty. And don't skip dipping your sandwich in the sauce, it is a must!

Adapted from: Allrecipes


4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
a few good dashes of worcestershire sauce and hot sauce
6 French rolls
2 tablespoons butter
salt and pepper


Trim excess fat from the rump roast, salt and pepper the roast, and place in a slow cooker. Add the beef broth, onion soup, beer, worcestershire sauce and hot sauce. Cook on Low setting for 7 hours. (Mine cooked for about 11 hours while I was at work).

Preheat oven to 350 degrees F.

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Recipe Rewind: Manly Meaty Pasta Salad

Wednesday, August 10, 2011

Key Lime Pie

This key lime pie recipe could not be any easier. I did take some help from bottled key lime juice. My local store did not have an fresh key limes and they can be little pricey. Even with the bottled stuff this pie is tart, creamy and refreshing.

From: Nellie and Joe's Key Lime Juice


9" graham cracker pie crust
14 ounce can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe's Key West Lime Juice


Combine milk, egg yolks and lime juice. Blend until smooth (I used a blender). Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices....which obviously I did not do.

Recipe Rewind: Southwestern Pulled Brisket

Tuesday, August 2, 2011

Ranchero Chicken Crostada

As soon as I saw this recipe I knew I had to make it. Usually it takes me a while to getting around to trying new recipes....but this one I made within days of seeing it. It definitely lived up to my expectations. My favorite part (besides being quick, easy and delicious) was the flaky crust around the outside...perfection!

Barely adapted from Recipe Shoebox


1 roll Pillsbury pie crust, thawed
2 cups shredded chicken
1 can (10 ounce) mild Ro-Tel tomatoes, drained
2 teaspoons ranch dressing powder
1 teaspoon cumin
1 cup shredded cheese
1 can (15.5 ounce) black beans, drained and rinsed
ranch dressing (I used a spicy ranch)
olive oil


Roll crust onto Pam-treated baking sheet. Preheat over to 375.

In large mixing bowl, mix chicken, Ro-Tel, ranch powder, cumin, 1/2 cup shredded cheese, and black beans. Spread chicken mixture onto pie dough leaving a 1-2-inch border around the edges. Fold this border up over chicken to make a deep-dish pizza-like crust, forming pleats every 2 inches or so. Brush olive oil on crust. Top with remaining 1/2 cup shredded cheese. Bake at 375° for 25-30 minutes. Top with a drizzle with ranch dressing.

Recipe Rewind: S'more Brownies

Thursday, July 28, 2011

Pretzel Crusted Mustard Chicken

This is a variation of a recipe I received for a recipe swap. I decided and to simply it a little, and I opted not to make the cheese sauce since I didn’t have any milk around. Plus I am trying to eat better and cheese sauce is a huge weakness of mine, ha!

Adapted from Kate's Recipe Box

2 chicken breasts, cut into strips (6 strips total)
4 tablespoons butter, melted
1 heaping tablespoon stone ground mustard
5 ounces pretzels, finely crushed
shredded cheddar cheese

Preheat oven to 375. Mix butter and mustard in a shallow dish. Place crushed pretzels in a separate shallow dish.

Dip chicken strips into the butter mixture making sure the entire piece is coated. Then dip into pretzels. Place strips into a casserole dish.

Bake uncovered for 20-30 minutes, turning once, until juice runs clear and chicken is no longer pink at the thickest part.

Sprinkle cheese on the strips as soon as they come out of the oven.

Recipe Rewind: Creamy and Zesty Black Beans with Corn and Baked Southwest Eggrolls

Buffalo Chicken Bites

I am a sucker for anything "buffalo chicken". When I first saw this recipe I was dying to try it, but since I do not fry things at home, it never happened. So imagine my excitement when I saw a baked version. These were incredible and I didn't even miss the fact that they were not fried. Confession: There is a part of me that wants to make a big patty out of this mixture and eat it like a sandwich.

Adapted from Pennies on a Platter


3 cups shredded cooked chicken
1/4 to 1/2 cup hot sauce (or more to your taste)
4 ounces cream cheese, softened
1 3/4 cups sharp or medium shredded cheddar cheese
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups panko breadcrumbs


Preheat oven to 350˚F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese.

Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet (not lined) until ready to dip.

In three separate bowls, set out the flour, eggs and panko. Dip each chicken ball first into the flour, then the egg and ending with the panko. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.

**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.

Recipe Rewind: White Bean and Roasted Red Pepper Dip and Chili Lime Rice

Tuesday, July 19, 2011

Oven-Fried Pickles

I am a huge fan of fried pickles. When see them on a menu out some place I must have them. I've never tried to make them myself because I try to avoid frying things at home. (I have to draw the line somewhere, ha!) Imagine my excitement when I saw a baked version. Although you can't beat a true fried pickle, these were a great substitute.

From Prevention RD


20 ounce jar dill burger slice pickles (I used a small jar of dill chips)
2 eggs
1/3 cup flour
1 tablespoon worcestershire sauce
1 teaspoon hot sauce
1 teaspoon garlic powder
1 teaspoon cajun seasoning
1 teaspoon pepper
1 1/2 cups panko bread crumbs


Turn oven broiler on to 450 F.

In a medium bowl, whisk eggs and flour together. Add worcestershire, hot sauce, garlic powder, cajun seasoning, and pepper to egg mixture. Mix well.

Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs.

Place coated pickles on a baking sheet that’s been coated with non-stick cooking spray. Place pan in middle rack of oven. Broil about 2-3 minutes on each side. Watch closely to be sure they don’t burn

Recipe Rewind: Chicken and Orzo and Overnight French Toast

Friday, July 15, 2011

S'more Cups

When I received this swap recipe I was so excited because just hours prior was craving a S'more. These little treats are the perfect thing to fix that craving. My crust didn't set up but I think that was because I didn't press the mixture up the sides far enough. They were still tasty though!

From Taste & See

1 cup finely crushed graham crackers (about 7 whole crackers)
1/4 cup powdered sugar
6 Tablespoons butter, melted
2 Hershey bars (24-rectangles)
about 72 mini marshmallows


Preheat oven to 350-degrees. Lightly grease a mini muffin pan or spray with PAM.

Combine graham cracker crumbs, powdered sugar, and melted butter in a small bowl.

Using a small cookie scoop (about 1 tablespoon), place a scant scoop of crumb mixture in each cup of mini-muffin pan.

Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break the candy bars into rectangles.

Remove pan from oven; place one Hershey rectangle into each cup.

Place about 3 mini marshmallows into each cup.

Return to the oven, and broil for 2-3 minutes to give the marshmallows a "toasted" flavor and appearance.

Remove pan from the oven and place on a cookie rack to cool. Cool for 15 minutes. Carefully remove cups from the pan. Cool completely.

Store in an airtight container at room temperature for up to 1 week.

Recipe Rewind: Chewy, Fudgy Triple Chocolate Brownies and Chocolate Fluffernutter Bars

Friday, July 8, 2011

Bean and Cheese Enchiladas

This recipe is courtesy of another swap I participated in. I had never made my own Enchilada sauce so I was excited to try this recipe....and it was wonderful. The original recipe called for zucchini in place of the beans and salsa, but I know you may find this shocking (joke) I do not like zucchini. I thought about using chicken but I figured I would keep it meat free as the recipe truly intended.

Adapted from: Kate's Recipe Box


Cooking spray
1 can black refried beans
1 cup salsa or 1 can Rotel
salt and pepper
3/4 cup shredded cheddar
3/4 cup shredded Monterey jack
4 large flour tortillas

Enchilada sauce:

1 garlic clove, minced
1 chipotle chili in adobo sauce
1 cup tomato sauce
1/4 teaspoon ground cumin
1/2 cup chicken broth
salt and pepper to taste


For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400F degrees.

In a medium nonstick skillet warm beans and salsa (or Rotel); salt and pepper to taste and cook about 4-5 minutes.

Remove from heat and add 1/4 cup cheddar and 1/4 cup of Monterey jack; mix well.

Divide bean mixture between in each tortilla, roll and place seam side down in baking dish. (I had leftover filling due my changes, but the leftovers make a great bean dip for tortilla chips).

Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Recipe Rewind: Mediterranean Quinoa and Cheesecake Stuffed Strawberries

Tuesday, July 5, 2011

Philly Cheesesteak Sloppy Joes

This is a fun (and cheap) twist on the Philly Cheesesteak. Of course the orginal recipe calls for onions, and some people add peppers and mushrooms...but you won't find any of that here. For a side dish I simply made some extra cheese sauce and served that with some cooked broccoli.

Adapted from: A Taste of Home Cooking, originally from Rachael Ray


1 tablespoon olive oil
1 pound ground beef
1/4 cup steak sauce
1 cup beef consume
salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
chopped sweet cherry peppers


Preheat boiler.

In large skillet over medium-high heat with 1 turn of the pan of olive oil, brown the ground beef, about 5-6 minutes. Stir in the steak sauce and beef consume, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and toast under broiler, keep your eye on them so they don't burn!

While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and cherry peppers; replace the top of the roll.

Recipe Rewind: Creamy Taco Mac and Roasted Asparagus and Tomato Salad

Monday, June 27, 2011

Cannolli Cake

This is my take on a cannolli inspired cake. The cake base has a touch a cinnamon like you would find in a cannolli shell. Then the top of the cake is hardened chocolate which remind me of the chocolate dipped cannolli shells. Of course the filling is the main component....give this a try if you love cannollis.


1 box vanilla cake mix, plus the ingredients the directions call for
3/4 teaspoon cinnamon
8 ounces ricotta that has been strained
8 ounces mascarpone cheese
1/4 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla extract
zest of one orange
1/2 cup mini chocolate chips
1 container vanilla frosting
4 ounces semisweet chocolate, chopped into pieces
1/2 stick butter


Mix together cake mix and required ingredients according the the boxed instructions, add in cinnamon. Bake 2 round layers according the boxed instructions.

While cake is baking. Beat together ricotta, mascarpone, vanilla and powdered sugar. Stir in zest and chocolate chips.

After cake is cooled, assemble cake by placing filling between the cake layers (the amount of filling you use is up to you). Frost the sides with vanilla frosting (you will not need to entire container).

In the microwave melt together butter and chocolate about 2 minutes, or until melted. Check and stir frequently . Let cool for five minutes.

Carefully poor over assembled cake. Store in the refrigerator.

Recipe Rewind: Buffalo Style Meatballs and Kielbasa and Roasted Pepper Trio

Wednesday, June 15, 2011

Sour Cream Blueberry Pancakes

This time around the recipe swap theme was breakfast. I submitted a Vegetable and Cheese Frittata, and in return I got the sweet treat of pancakes. Honestly I had never made pancakes from scratch before so it was nice to try something new to me. My swap recipe was really for Coconut Lime Pancakes, but due to my tastes and what I keep on hand I used her inspiration of Sour Cream Blueberry Pancakes.


1 ½ cups flour
3 tablespoon sugar
2 teaspoon baking powder
½ teaspoon salt
½ cup sour cream
¾ cup milk
2 large eggs
1 teaspoon pure vanilla extract
½ cup fresh blueberries
Shortening to grease the griddle


Whisk together the flour, sugar, baking powder and salt in a bowl. In another bowl combine sour cream, milk, eggs, vanilla extract. Add the wet ingredients to the dry ones and mix only until combined. Gently fold in the blueberries. Grease the skillet with shortening. Pour the pancake batter into the skillet and cook until bubbles appear on top and the bottom is nicely browned. Flip the pancakes over and cook for another minute or so until its browned. Serve warm with maple syrup.

Recipe Rewind: Creamy Goat Cheese Pasta with Sundried Tomatoes and Chicken

Tuesday, June 14, 2011

Italian Layer Dip

Layer dips are pretty popular, but it seems like most of them are Mexican themed. I was happy when I saw a Mediterranean one, and that got me to thinking that an Italian one would be a nice change. I had a few ideas in my head, but they seemed more pizza-like than what I wanted. Then pesto came to mind and I came up with this. There are no real measurements besides an 8 ounce block of cream cheese. You can really do whatever suits your tastes. Just be sure not to use too much pesto so it isn't overwhelming.


1 - 8 ounce block cream cheese, softened
chopped pepperoni
basil pesto
sun-dried tomato pesto
grated Parmesan cheese
sliced black olives


Mix together cream cheese and pepperoni and spread into a pie plate. Layer on basil pesto, sun-dried tomato pesto, Parmesan cheese and black olives. Serve with crackers.

Recipe Rewind: Chicken Gyros and Tzatziki

Monday, June 13, 2011

Italian Parmesan Rice with Peas

I needed a last minute side dish and wanted to avoid going to the store. Sometimes it is hard for me to think of a rice recipe that isn’t Mexican inspired. This was certainly a nice change to a rice dish that complimented our Italian Beef Sandwiches.


1 cup rice
2 cups chicken broth/stock
1 can of peas, drained (I will only eat Le Sueur brand, they are THE BEST)
2 tablespoons butter
3 tablespoons Italian salad dressing
¾ cup Parmesan cheese, grated


Using the rice and chicken broth/stock; cook rice to your preferred method.

While rice is cooking heat peas and butter in the microwave for about 2 minutes, or until butter is melted. Add Italian salad dressing and mix together.

Once rice is cooked combine it with the pea mixture in a mixing bowl, and gently combine. Slowly mix in Parmesan cheese and few tablespoons at a time to avoid clumping. Serve warm.

Recipe Rewind: Honey-Mustard Pork Roast with Bacon and Black Bean and Salsa Soup

Wednesday, June 1, 2011

Double Layer Chocolate Peanut Butter Pie

Most people will agree that the chocolate, peanut butter combo is one of the best. This is an easy recipe that fits the bill. The best part is there is no baking involved...just mix and assemble.

From Allrecipes


1/2 (8 ounce) package cream cheese, softened
1 tablespoon white sugar
1 tablespoon cold milk
1 cup peanut butter
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups cold milk


In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.

In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.

Cover and refrigerate for 4 hours.

Tuesday, May 31, 2011

Mediterranean Layer Dip

Time for another recipe swap! It is a good thing I keep doing these because they make me update my blog regularly. This weeks swap theme was something you would take to a Memorial Day cookout. I submitted S'more Brownies and in return got this fabulous dip from Baby Food Scoops. When I saw this recipe was immediately excited because I love these flavors (minus the onions of course). I have always been a fan of hummus, but this recipe makes hummus even more amazing. It adds texture and freshness that is sometimes missing. The best part of this dip is it healthy and guilt free.


Note: Required quantities dependent upon desired amount of finished product.

hummus (I used roasted garlic)
cucumber, peeled and chopped
tomato, seeded and chopped
Kalamata olives, pitted and chopped
feta cheese, crumbled
pitas, for serving


Spread hummus onto serving platter. Scatter cucumber, tomato, olives and feta over hummus.

Serve with pita bread sliced into finger-sized pieces.

Recipe Rewind: Italian Drip Beef and Creamy Black Bean Burritos

Friday, May 20, 2011

Taco Pizza

I have been wanting to make some type of Mexican inspired pizza for a while now. When I saw my pick for this weeks recipe swap I was happy to see this Taco Pizza from The Weekly Pizza. And by that way, was a great idea for a food blog! This weeks swap theme was vegetarian. I am sure this would also be great with some shredded chicken or ground beef. You can really make this pizza your own by simply using what you have on hand.


1 ball of pizza dough
taco sauce
1 15 ounce can of black beans, drained and rinsed
taco seasoning
shredded cheddar cheese
1 tomato, diced
1 avocado diced (I omitted)
shredded lettuce or fresh baby spinach (I just garnished mine with fresh parsley)
sour cream


Preheat oven - 475 F.

Prep pizza crust on the pan. Stretch ball of dough out to about 12-14 inches. Cook on lowest rack for 5 minutes. Slightly mash black beans in a bowl and add taco seasoning to taste. Top the taco sauce and then the beans and tomatoes*. Top with the cheddar cheese. Place back in oven for 9-11 minutes.

After pizza is cooked, top with a layer of sour cream, the lettuce, spinach or parsley and diced avocados.

*The original recipe calls for the tomatoes to be place on after the pizza is cooked, but I prefer mine heated with the pizza.

Recipe Rewind: Cheddar Ale Spread and Cauliflower Pie with Grated Potato Crust

Friday, May 13, 2011

Italian Beef Sandwiches

This is another recipe from an exchange. The theme was sandwiches or burgers this time around. I was happy when I saw a recipe I could throw in the slow cooker from The Cooking Nurse. There is nothing better then coming home to the smell of dinner in the air. I used a sirloin tip roast for this is it worked perfectly. The main thing I did differently was I separated the fat from the juice out of the slow cooker and mixed it in with the meat to keep it from getting dry.

Adapted from: Midwest Living


1 (4 pound) boneless beef sirloin roast or beef rump roast
1/2 cup water
1 package dry Italian dressing
2 teaspoons dried Italian seasoning
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
10-12 hoagie buns
1 1/2 cups shredded Italian cheese (I used sliced provolone)
pickles, sliced onion, sliced pepperoncini peppers (optional)


Place beef in a 4-5 quart slow cooker. Add water, dry Italian dressing, Italian seasoning, crushed red pepper, and garlic powder. Cover and cook on low for 10-11 hours. Shred meat with two forks and place on hoagie buns. Top with cheese and peppers if using.

Recipe Rewind: Warm Bacon Potato Salad and Lemon Cheesecake Ball

Monday, May 9, 2011

Baked Creamy Chicken Taquitos

This was a last minute meal that I just had to make for Cinco de Mayo. I must say I am SO glad I did, they were better than I had hoped for. Since I didn't start making them until 8:00 at night I took the help of a rotisserie chicken from the store to move things along. These are great for dinner or as finger food for a get together.

Adapted from: Our Best Bites


8 ounces cream cheese
1/4 cup salsa
the juice of 1 lime
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon onion powder
1/2 teaspoon granulated garlic, or garlic powder
2 cups shredded cooked chicken
1 can black beans, drained and rinsed
1 cup grated Monterey jack cheese

small tortillas (I used flour)
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine. Add chicken, beans and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

I ended up with 19 taquitos.

Recipe Rewind: 7 Layer Dip and Chicken Enchilada Roll-Ups

Wednesday, May 4, 2011

Marlboro Man Sandwich

I always had cube steak growing up, but never in a sandwich. After years of seeing this recipe I finally gave it a try. I am happy to say I am glad I did. As you may be able to guess I omitted the onions (I hate them) when I made this, but I have kept them in the recipe below because chances are you will prefer it that way. Although I took away the onions, I couldn’t resist the urge to add cheese to this. Cheese is a must when it comes to sandwiches. This is a great fast weeknight dinner.

From: The Pioneer Woman


1 whole large onion
2 sticks butter
2-3 pounds cube steak
seasoned salt, such as Lawry’s
½ cups (approximately) Worcestershire sauce
hot sauce, to taste
4 whole French/deli rolls
provolone cheese – optional


Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with cheese and other half of roll.

Recipe Rewind: Banana Chocolate Chip Muffins and Peanut Butter and Cream Brownie Torte

Tuesday, May 3, 2011

Meat and Cheese Stuffed Shells

These are not your average stuffed shells...they are above average in my opinion. These are full of meat and creamy goodness. You can use any type of ground meat for this...pork, turkey, chicken or beef. Just try to make sure you do use some type of sausage for half of the meat, it gives it great flavor. This was the first time I didn't use plain cream cheese in this recipe. My local grocery store had the Philadelphia Cooking Creme on sale and it ended up being cheaper than the plain stuff so I gave it a try. The results were wonderful.


20 large pasta shells (this will vary on depending on how much you fill them)
½ pound bulk Italian sausage (I used a pork sausage)
½ pound ground chicken/turkey/beef/pork (I used chicken this time)
4 ounces sour cream
5 ounces cream cheese or Philadelphia Cooking Creme*
1 1/2 cups shredded mozzarella, divided
salt and pepper


Preheat over to 350.

Boil pasta in salted water according to directions. Drain and set aside

Over medium/high heat cook both meats seasoned with salt and pepper. Once meat is thoroughly cooked through turn off heat and stir in sour cream, cream cheese/cooking creme and ¾ cup shredded cheese.

Evenly distribute meat mixture into the pasta shells. Place shells open side up in a 9x13 baking dish. Top shells with ¾ cup shredded cheese and bake until cheese is melted and shells are warmed through, about 15-20 minutes.

*This was the first time I have used the Philadelphia Cooking Creme and it really gave the shells a wonderful flavor. I used the Italian Cheese and Herb blend. If you go with pain cream cheese and I would some Italian seasoning to the mixture to bump up the flavor.

Recipe Rewind: Pepperoni Bruschetta and Chile Cheese Bread

Wednesday, April 13, 2011

Cauliflower Gratin

It is that time again for another recipe swap. This week the swap was for a side dish. I submitted a wonderful Baked Lemon Pasta, which reminds me I need to make it again soon. And speaking of reminders, I was reminded of this great dish I had forgotten all about. The recipe I received in the swap was one I had made before. But it had been YEARS since I had made it. A thank you goes to Christine's Kitchen Chronicles for not letting me forget about this great side dish.

From Ina Garten


1 (3-pound) head cauliflower, cut into large floretsKosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/2 cup fresh bread crumbs


Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Recipe Rewind: Chili Lime Marinated Drumsticks and Baked Ham and Swiss Rolls

Wednesday, April 6, 2011

Lentils with Pasta

I participated in another recipe swap and this time around it was pasta themed. My recipe was Pasta with Lentils. It piqued my interested because I had never mixed the two. I was also little worried because I am not a huge fan of lentils unless they are heavily flavored…think Indian cuisine. Since lentils are not easily found in stores near me and I wanted to get the most flavor possible I went looking at recipes that incorporated pasta and lentils. I wanted the recipe to be similar to the swap recipe, but I still wanted something to accommodate my tastes and ingredients I could easily obtain. The recipe I made did the trick!


1 cup dry orzo pasta
1 14.5 ounce can vegetable lentil soup
1 14.5 ounce can diced tomatoes, drained
splash of balsamic vinegar
Parmesan cheese, shredded


Boil pasta in salted water according to directions on box.

In a separate pot combine soup and tomatoes. Heat over medium heat until warmed though; add a splash of balsamic vinegar, salt and pepper to taste and turned down low.

Combine orzo pasta and lentil mixture and top each serving with parmesan cheese.

Recipe Rewind: Better Than Sex Cake and Jalapeno Popper Spread

Monday, April 4, 2011

Orzo with Garbanzo Beans and Goat Cheese

I went searching for a recipe when I realized I had some goat cheese sitting around with no purpose. While searching I added chick peas (garbanzo beans) to the list because I am lazy and didn't feel like thawing and cooking meat. The original recipe calsl for oregano, but I used dill since I had some on hand. This dish was very satisfying...creamy, comforting and had a nice bite from the chick peas.

Adapted from Epicurious


1 1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh dill
15-ounce log soft fresh goat cheese, crumbled (about 1 cup)


Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.

Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh dill; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.

Recipe Rewind: Party Roll-ups and Buffalo Chicken Meatloaf

Thursday, March 31, 2011

Oreo Fluff Cupcakes

I have seen numerous recipes for Oreo Cupcakes and had a hard time picking just the right one. Therefore I decided to mix it up a little. My favorite idea I saw was on Beantown Baker where she put half an Oreo on the bottom. Then I saw the fabulous idea of placing marshmallow fluff inside on Picky Palate. Next the laziness in my wanted to use a cake mix, so The Cake Mix Doctor cookbook gave me a little help as well. But wait...I need frosting. I decided to go with the Easy Vanilla Buttercream from. Cooks Illustrated (April, 2007). Now I think I have given all the credit where credit is it is all put together.


1 package (18.25 oz.) cake mix (I used chocolate)
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 package Oreos, divided
marshmallow fluff


Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut other wafers in half. Save 24 halves to place in the frosting. Crush the other wafer halves for the frosting. Take your remaining whole Oreos and crush 1 and 1/2 cups worth, set aside for batter.

Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Measure out 1 1/2 cups of the crushed Oreos and fold these into the batter until well incorporated. Fill liner just under 1/2 way with batter, place a dollop of marshmallow fluff on top of batter, then top with a little more batter. Once all your cups are filled give the pan a little shake so the batter gets distributed. Place the pans in the oven. **Please note: I ended up with extra batter after filling 24 cups because of my additions. I used the rest of the batter and baked up some mini cupcakes. **

Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Once cupcakes have cooled completely, frost with buttercream frosting. Place 1/2 of an Oreo on the frosting of each cupcake.


20 tablespoons (2½ sticks) unsalted butter, softened
2½ cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
crushed Oreo wafers


In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Mix in crushed Oreo wafers.

Recipe Rewind: Chocolate Chip Cookie Bars and Chocolate Chip Cookie Dough Dip