Friday, August 31, 2012

Chicken Caesar Sandwiches

This could not had been easier more flavorful. I also used leftover to topped salads with...absolutely wonderful. The one thing I changed from the recipe posted below was I simply used bottled Caesar salad dressing in place of the cream of chicken soup and salad dressing mix.

From Betty Crocker


2 pounds boneless, skinless chicken thighs or breasts
1 envelope (1.2 ounces) Caesar dressing mix
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup shredded Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon coarsely ground pepper
2 cups shredded romaine lettuce
12 “dollar” buns (about 2 1/2 inches in diameter)


Place chicken in 3- to 4-quart slow cooker.

  • Cover and cook on Low heat setting 6 to 7 hours

    Remove chicken from cooker, using slotted spoon; place on cutting board. Discard liquid in cooker. Shred chicken, using 2 forks. Mix dressing mix (dry), soup (or bottled dressing), cheese, parsley and pepper in cooker; gently fold in chicken. Increase heat setting to High. Cover and cook 30 to 35 minutes or until mixture is hot

    To serve, spoon 1/4 cup chicken mixture onto lettuce in each bun. Chicken mixture will hold on Low heat setting up to 2 hours; stir occasionally.

  • Recipe Rewind: Chicken and Pineapple Quesadilla

    Wednesday, July 11, 2012

    BLT Dip

    This dip is amazing and addicting. The only thing I added was some pepper a little tomato paste to add flavor.


    1 pound bacon
    1 cup mayonnaise
    1 cup sour cream
    1 tomato - peeled, seeded and diced


    Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. (I simply baked mine in the oven on 400)>

    In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving. 

    Recipe Rewind: Ultimate Meatballs

    Monday, July 9, 2012

    Cookie Dough Truffles

    Adapted From Taste of Home


    1/2 cup butter, softened
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1 can (14 ounces) sweetened condensed milk
    1/2 cup miniature semisweet chocolate chips 
    1-1/2 pounds semisweet chocolate , coarsely chopped


    In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips.

    Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

    In a microwave, melt chopped chocolate; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

    Recipe Rewind:  Beer Dip

    Friday, March 23, 2012

    Mozzarella-Baked Gnocchi

    Posting this recipe makes me want to run out to get the ingredients so I can make it again NOW. I only had one small issue when I made this and it was the top got watery. It may had been the fresh mozzarella I used, but I simply blotted it with some paper towels and everything ended up just fine and delicious. I also skipped the onion step since I do not like them, but I have left it in the instructions since most people do. And for the garlic and red pepper flakes I added it into the sauce mixture.

    Slightly adapted from: Cassie Craves


    2 packages vacuum-packed gnocchi (I think they run about 15.75 ounces each)
    1 tablespoon olive oil

    1 tablespoon butter

    1 onion, chopped

    3 cloves garlic, chopped

    1/8 to 1/4 teaspoon crushed red pepper flakes

    Salt and pepper to taste

    1 15-ounce can tomato sauce

    1 15-ounce can diced Italian-style tomatoes

    1 tablespoon Italian seasoning

    1/2 to 1 pound fresh mozzarella cheese, sliced
    (I used a pound)
    3/4 cup chopped pepperoni


    Cook gnocchi in boiling salted water, one minute shy of directions on package; drain.

    Meanwhile, heat butter and olive oil in a large skillet. Add onion and cook until softened. Add garlic, and cook and stir for 30 seconds. Add red pepper flakes and salt and pepper to taste.

    Stir in tomato sauce, diced tomatoes, pepperoni and Italian seasoning. Heat to boiling. Taste for seasoning and adjust as needed.

    Add sauce to cooked gnocchi. Pour into a greased 9 x 13-inch baking dish. Top with slices of mozzarella cheese.

    Broil until cheese is melted and begins to blister. Serve.

    Recipe Rewind:
    Outrageous Oreo Crunch Brownies

    Slutty Brownies

    There is no word to describe how amazing these brownies were. All you need to know is the bottom later is chocolate chip cookies, then a layer of Oreos and that is all topped with gooey fudge brownies. The name "Slutty Brownies" is something I saw on Pinterest...that is a much more fun name than "Ultimate Chocolate Chip Cookie 'n Oreo Brownie Bar", so I stuck with Slutty ;).

    From: Kevin & Amanda


    1 cup (2 sticks) butter, softened
    1 cup granulated sugar
    3/4 cup light brown sugar
    2 large eggs
    1 Tablespoon pure vanilla extract
    2 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups (12 ounces) milk chocolate chips
    1 pkg Double Stuffed Oreos
    1 Family Size (9×13) Brownie mix (plus ingredients the boxed mix calls for)
    1/4 cup hot fudge topping


    Preheat oven to 350 degrees F.

    Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.

    In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.

    Top with a layer of Oreos.

    Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos.

    Cover with foil and bake at 350 degrees F for 30 minutes.

    Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

    To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients. (But why would you want to do that?!)

    Recipe Rewind: Hot Pizza Dip

    Thursday, February 9, 2012

    Dorito Casserole

    When you hear "Dorito Casserole" you know it is going to be good and not-so-healthy. Well it was good, and I made some slight changes so I wouldn't feel so guilty. I used Baked Doritos, 2% milk and low fat cream of chicken soup. I would have used light or fat free sour cream, but I already had the full fat kind on had. This was enjoyed by everyone and next time I plan to make a double batch.

    From Jam Hands


    2 cups shredded cooked chicken
    1 cup shredded cheddar cheese (or more if you love cheese like me)
    1 can cream of chicken soup
    1/2 cup milk
    1/2 cup sour cream
    1 can Ro-tel tomatoes
    1/2 packet taco seasoning (or more- to taste)
    Bag of doritos


    Pre-heat oven to 350-f degrees.

    In a mixing bowl, combine all ingredients except doritos.

    In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

    Recipe Rewind: Hot Corn Dip

    Thursday, February 2, 2012

    "Greek" Turkey and Orzo

    I didn't have high expectations for this dish, but I thought I would give it a try since I had all the main ingredients on had. This actually had much more flavor than I thought it would. And don't leave out the lemon pepper seasoning, I think it really made a difference.To be honest I am not sure what makes this "Greek" besides using Greek yogurt, but it was quick and tasty regardless.

    Adapted from: Betty Crocker


    1 pound ground turkey
    1 can (14 1/2 ounces) diced tomatoes, undrained
    1/2 cup uncooked orzo or rosamarina pasta
    1/2 teaspoon salt
    1/4 teaspoon ground red pepper
    a few shakes of lemon pepper seasoning
    1/2 cup plain low-fat yogurt (optional)


    Cook turkey in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.

    Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.

    Recipe Rewind: Baked Ziti

    Tuesday, January 17, 2012

    Pasta Salad Shells

    How fun are these little guys?! I was looking for a twist on pasta salad and I ran across the idea of a salad stuffed into a large pasta shell. Instead of using traditional salad components, I used items I like to put into pasta salad. There is no real recipe to this, it is more a concept..but here is what I used:

    Inspired by Betty Crocker


    large cooked pasta shells
    chopped fresh spinach
    mini pepperoni
    chopped cucumbers
    chopped tomatoes
    sliced black and green olives
    chopped broccoli
    shredded Italian blend cheese
    Italian salad dressing


    Mix together all your ingredients and stuff into pasta shells...that is it!

    Some tips: Make sure your filling ingredients are chopped into small pieces. The pasta shells can be cooked ahead and refrigerated. Cook as directed on package; drain, rinse under cold water and drain again. Toss with a teaspoon of vegetable oil. Refrigerate in a tightly covered container or resealable plastic food-storage bag up to 2 to 3 days.

    Recipe Rewind: Slow Cooker Buffalo Chicken Sandwiches

    Thursday, January 12, 2012

    Honey Bun Cake

    I was craving honey buns and cinnamon rolls and this was the perfect quick fix. Think about making this the next time you are hosting a brunch....or having a craving like myself.

    From Allrecipes


    1 (18.25 ounce) package yellow cake mix
    3/4 cup vegetable oil
    4 eggs
    1 (8 ounce) container sour cream
    1 cup brown sugar
    1 tablespoon ground cinnamon

    2 cups confectioners' sugar
    4 tablespoons milk
    1 tablespoon vanilla extract


    Preheat oven to 325 degrees F (165 degrees C).

    In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

    Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.

    To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

    Recipe Rewind: Strawberry and Marshmallow Whoopie Pies

    Thursday, January 5, 2012

    Poke Cake

    So...this post is waaaay behind, I made this for the 4th of July last year. Most people are familiar with jello poke cakes, I simply used one red jello (strawberry) and one blue jello (blue/raspberry) to give it that patriotic look. The original version is for a lemon cake, and I really need to give that one a try soon. This cakes ends up being so moist and full of flavor.

    Adapted from Kraft


    2 baked round white cake layers (9 inch), cooled
    2 cups boiling water
    1 package (3 ounces) JELL-O Strawberry
    1 package (3 ounces) JELL-O Blue/Raspberry
    1 package (3.4 ounces) JELL-O Strawberry Cream Instant Pudding
    1 cup cold milk
    3 cups thawed COOL WHIP Whipped Topping


    Place cake layers**, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals. (**I lined my cake pans with plastic wrap to make it easier to get the cakes out.)

    Add 1 cup boiling water to strawberry gelatin mix; stir 2 minutes until completely dissolved. Carefully pour over one cake layer. Add the last cup of boiling water to the blue/raspberry gelatin mix; stir 2 minutes until completely dissolved. Carefully pour over remaining cake layer. Refrigerate 3 hours.

    Beat pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

    Recipe Rewind: Stove Top Mac and Cheese

    Tuesday, January 3, 2012

    Chili Chicken Sandwiches

    This is the perfect sandwich when you looking for something comforting when you do not have much time during the week.

    From Taste of Home


    1 package (8 ounces) cream cheese, softened
    2 cups cubed cooked chicken
    1-1/2 cups shredded cheddar cheese
    1 can (4 ounces) chopped green chilies
    3 tablespoons chopped green onions (I omitted)
    1 teaspoon ground cumin
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon chili powder
    4 hard rolls
    2 tablespoons minced fresh cilantro (I used parsley)
    I also mixed in some hot sauce


    In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings.

    Cut top fourths off of rolls; carefully hollow out bottoms, leaving 1/4-in. shells (discard removed bread or save for another use). Fill bottom portions with chicken mixture; replace tops.

    Place on a baking sheet. Bake at 375° for 5-7 minutes or until golden brown. Sprinkle with cilantro. Yield: 4 servings.

    Recipe Rewind: Spicy Bean Salsa and Pierogi and Kielbasa Bake

    Monday, January 2, 2012

    Ultimate Sriracha Burger

    This burger was wonderful. I loved the mix of saltiness from the soy sauce and spiciness from the Sriracha. I actually mixed the meat the night before so the flavor really had time to get in there.

    Barely adapted from Oishii


    1 1/2 pounds ground chuck
    2 tablespoons soy sauce
    5 tablespoons Sriracha, divided
    2 teaspoons freshly ground black pepper
    4 slices thick cut bacon
    3/4 cup blue cheese dressing
    4 buns
    4 thick slices Swiss cheese
    1 tomato, sliced
    several handfuls of spinach


    In a large mixing bowl, combine the ground beef, soy sauce, 2 1/2 tablespoons. of the Sriracha, and the pepper. Be careful not to overmix. Form the mixture into 4 patties, and set aside, on a parchment-lined plate, covered, in the refrigerator.

    Preheat a charcoal or gas grill to medium high heat. In a medium frying pan over medium-low heat, cook the bacon, turning as necessary. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels.

    Grill the burgers, turning once, 4 to 41/2 minutes on each side or until a meat thermometer registers 130° to 135°F for medium-rare.

    While the burgers are cooking, combine the blue cheese dressing with the remaining 2 1/2 tablespoons Sriracha in a small bowl.

    Lightly toast the buns on the grill during the last minute of cooking time.
    Assemble the ultimate burger! Spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, slice of swiss cheese, bacon, slice of tomato, and a small handful of spinach between each hamburger bun.

    Recipe Rewind: Savory Shortbread and Italian Spinach Spread