Lemons & Love

Pasta Salad Shells

2012-01-17T06:08:00.001-05:00

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

INGREDIENTS

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

DIRECTIONS

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

Honey Bun Cake

2012-01-12T05:52:00.001-05:00

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

INGREDIENTS

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

DIRECTIONS

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

Poke Cake

2012-01-05T05:31:00.001-05:00

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

INGREDIENTS

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

DIRECTIONS

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

Chili Chicken Sandwiches

2012-01-03T05:21:00.002-05:00

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

INGREDIENTS

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

DIRECTIONS

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

Ultimate Sriracha Burger

2012-01-02T10:08:00.004-05:00

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

INGREDIENTS

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

DIRECTIONS

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

BLT Pie

2011-11-07T06:33:00.000-05:00

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

INGREDIENTS

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

DIRECTIONS

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

Sour Cream Noodle Bake

2011-10-10T05:11:00.002-04:00

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

INGREDIENTS

1-¼ pound ground chuck
1 can 15-ounces tomato sauce
½ teaspoons salt
pepper
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

DIRECTIONS

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

Cheesy Chili Chip Dip - with a Buffalo Chicken Twist

2011-09-23T05:19:00.004-04:00

.
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.

INGREDIENTS

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

DIRECTIONS

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

Chocolate Peanut Butter Passion Bars

2011-08-31T16:26:00.002-04:00

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.

From See Aimee Cook

INGREDIENTS

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

DIRECTIONS

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

Risotto

2011-08-26T05:46:00.002-04:00

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.

INGREDIENTS

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

DIRECTIONS

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

Slow Cooker French Dip

2011-08-17T05:23:00.003-04:00

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

INGREDIENTS

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

DIRECTIONS

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

Key Lime Pie

2011-08-10T05:33:00.002-04:00

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

INGREDIENTS

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

DIRECTIONS

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

Ranchero Chicken Crostada

2011-08-02T07:43:00.005-04:00

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

INGREDIENTS

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

DIRECTIONS

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

Pretzel Crusted Mustard Chicken

2011-07-28T08:08:00.004-04:00

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

2011-07-28T05:29:00.003-04:00

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

INGREDIENTS

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

DIRECTIONS

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

Oven-Fried Pickles

2011-07-19T08:21:00.002-04:00

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

INGREDIENTS

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

DIRECTIONS

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

S'more Cups

2011-07-15T06:51:00.004-04:00

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

INGREDIENTS
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

DIRECTIONS

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

Bean and Cheese Enchiladas

2011-07-08T07:41:00.005-04:00

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

INGREDIENTS

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

DIRECTIONS

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

Philly Cheesesteak Sloppy Joes

2011-07-05T10:35:00.006-04:00

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

INGREDIENTS

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

DIRECTIONS

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

Cannolli Cake

2011-06-27T05:03:00.005-04:00

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.

INGREDIENTS

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

DIRECTIONS

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

Filling:
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).

Topping:
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

Sour Cream Blueberry Pancakes

2011-06-15T06:59:00.003-04:00

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.

INGREDIENTS

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

DIRECTIONS

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

Italian Layer Dip

2011-06-14T06:37:00.001-04:00

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.

INGREDIENTS

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

DIRECTIONS

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

Italian Parmesan Rice with Peas

2011-06-13T15:29:00.003-04:00

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.

INGREDIENTS

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

DIRECTIONS

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

Double Layer Chocolate Peanut Butter Pie

2011-06-01T19:58:00.002-04:00

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

INGREDIENTS

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

DIRECTIONS

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.

Recipe Rewind: Croissant and Chocolate Bread Pudding and Corned Beef and Cabbage

Mediterranean Layer Dip

2011-05-31T08:00:00.003-04:00

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.

INGREDIENTS

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

DIRECTIONS

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

Taco Pizza

2011-05-20T05:13:00.000-04:00

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.

INGREDIENTS

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

DIRECTIONS

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

Italian Beef Sandwiches

2011-05-13T13:59:00.004-04:00

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

INGREDIENTS

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)

DIRECTIONS

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

Baked Creamy Chicken Taquitos

2011-05-09T09:20:00.004-04:00

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

INGREDIENTS

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

DIRECTIONS

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

Marlboro Man Sandwich

2011-05-04T06:05:00.002-04:00

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

INGREDIENTS

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

DIRECTIONS

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

Meat and Cheese Stuffed Shells

2011-05-03T11:21:00.003-04:00

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.

INGREDIENTS

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

DIRECTIONS

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

Cauliflower Gratin

2011-04-13T08:29:00.003-04:00

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

INGREDIENTS

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

DIRECTIONS

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

Lentils with Pasta

2011-04-06T06:32:00.001-04:00

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!

INGREDIENTS

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

DIRECTIONS

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

Orzo with Garbanzo Beans and Goat Cheese

2011-04-04T09:32:00.005-04:00

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

INGREDIENTS

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)

DIRECTIONS

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

Oreo Fluff Cupcakes

2011-03-31T05:44:00.003-04:00

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 due...here it is all put together.

INGREDIENTS

Cake
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

DIRECTIONS

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.

INGREDIENTS

Frosting
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

DIRECTIONS

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

Bacon, Spinach and Goat Cheese Pasta

2011-03-25T06:00:00.003-04:00

I participated in another recipe exchange and was once again delighted with my results. As soon as I received my recipe I was excited to try it out. The theme this time around was a quick dinner that could be made in less than an hour with minimal ingredients. This dish comes together quickly and has a great balance or flavors.

From Alexa (LexiMS)

INGREDIENTS

1/2 lb dry pasta
4-6 slices thick center cut bacon
3 cups fresh spinach
2 oz soft goat cheese, crumbled (I may have used more)
2 tsp olive oil
1/2 tsp lemon zest
1 pinch crushed red pepper
salt and pepper

DIRECTIONS

Cook pasta according to directions on the box. While pasta is cooking, cook bacon in a skillet until crisp, drain on paper towels and roughly chop. When pasta is finished drain and return to the pot, add spinach and cover for 1 minute. Add crumbled goat cheese, olive oil, lemon zest and crushed red pepper. Stir until the goat cheese is melted. Add bacon and toss. Add salt and pepper to taste. **I did reserve a little pasta water to stir in to get everything moving around a little easier.**

Recipe Rewind: Cranberry Pumpkin Bread and Hershey's Perfectly Chocolate Cake

Peanut Butter Cup Sugar Cookie Cups

2011-03-22T09:20:00.004-04:00

Sometimes combining premade and premixed items gives you fantastic results...and this one of them. This little treat can not get any easier. People will be impressed at the looks and taste.

From: See Jane in the Kitchen

INGREDIENTS

1 sugar cookie mix (such as Betty Crocker)

1 egg

1 stick of butter

24 mini Reese's peanut butter cups

DIRECTIONS

Make cookies according to package directions. Roll a heaping Tablespoon size into a ball and put in a mini muffin tin. Press peanut butter cup into dough until top is even with dough. Bake at 375 degrees for 7-10 minutes, or until the edges are golden. Makes 24.

Recipe Rewind: Red Velvet Cake and Buffalo Chicken Dip

Chicken and Pineapple Quesadillas

2011-03-16T06:15:00.003-04:00

I don't know about you, but I always have chicken on hand. Chicken is so versatile and many people are always looking for a new way to cook it. I decided to participate in a recipe exchange and the only criteria was the recipe had to involve chicken. When I received this recipe I was excited and a little hesitant. I had seen many great reviews for these quesadillas, but I typical shy away from mixing fruit and meat. But I must say that I really did enjoy this combination. Hopefully there will be another exchange soon to allow me to branch out a little.

From: A Taste of Home Cooking, originally from Pioneer Woman

INGREDIENTS

8 whole flour tortillas
butter
2 cups grilled pineapple, sliced
3 whole boneless, skinless chicken breasts
salt and pepper, to taste
3 cups Monterey jack cheese, grated
1 whole jalapeno, sliced
cilantro
3 tablespoons barbecue sauce

DIRECTIONS

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Recipe Rewind: Tomato Dill Soup and Chicken and Green Chile Enchiladas

Ultimate Meatballs

2011-03-15T06:09:00.003-04:00

People are always on the lookout for a new meatball recipe for parties. Give this one a try next time you have a gathering...your slow cooker will be empty before the party is over!

Adapted from OceanSpray

INGREDIENTS

1 14-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, pre-cooked, cocktail-size meatballs
1 lime

DIRECTIONS

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Just before serving squeeze the lime over the meatballs and mix in the lime juice.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

Recipe Rewind: Chicken, Lemon and Dill with Orzo and Dijon Ranch Roasted Potatoes

Beer Dip

2011-03-14T06:55:00.003-04:00

I am one of those few people that do NOT like beer. It just isn't my thing and I honestly think it tastes horrible. Although for some odd reason I really like beer dip. Apparently I am just odd like that. This beer dip was simpler and just as tasty as the one I made last year.

From Taste of Home

DIRECTIONS

2 packages (8 ounces each) cream cheese, softened
1/3 cup beer
1 envelope ranch salad dressing mix
2 cups (8 ounces) shredded cheddar cheese
Pretzels

INGREDIENTS

In a large bowl, beat the cream cheese, beer and dressing until smooth. Stir in cheddar cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups

Recipe Rewind: Slow Cooker Chicken Taco Soup and Monkey Bread

Outrageous Oreo Crunch Brownies

2011-03-10T06:45:00.002-05:00

I was really craving mint brownies. But I wanted to avoid having to buy extract or making a frosting which lead me to mint Oreos. When I stumbled across this Ina recipe I knew I would be a winner.

From Ina Garten*

INGREDIENTS

2 sticks (1 cup) butter
1/2 pound semisweet chocolate chips
3 ounces unsweetened chocolate, chopped
3 eggs
1 1/2 tablespoons instant coffee granules
1 tablespoons vanilla
1 cup, plus 2 tbsp sugar
1/2 cup, plus 2 tbsp flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 cups chopped Oreo cookies (25 cookies)

DIRECTIONS

Arrange a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9"x13" baking pan.

In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.

In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.

In a medium bowl, sift together 1/2 cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 2 tablespoons flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.

Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not over bake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.

*This recipe is a halved batch from the original that I found here.

Recipe Rewind: Cake Cookies and Kit Kat m&m Cake

White Pizza Dip

2011-03-09T06:33:00.004-05:00

This is one of my new favorite dips! The other one I made in the past was really good...but I think this one may top that. I may or may not have eaten a spoonful of it without any bread.

From Lipton

INGREDIENTS

1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
16 ounces sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup chopped pepperoni (I used turkey pepperoni)
1 loaf Italian or French bread, sliced

DIRECTIONS

Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni.

Sprinkle with remaining 1/4 cup mozzarella cheese.

Bake uncovered 30 minutes or until heated through. Serve with bread.

Recipe Rewind: Mexican Sour Cream Rice and Asian Inspired Roasted Broccoli

Hot Corn Dip

2011-03-08T08:26:00.003-05:00

You would think a dip with the name "corn" in it would possibly be healthy...but not this one. This is a nice dip to try if you are looking for something different.

From Taste of Home

INGREDIENTS

1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (4 ounces each) chopped green chilies, drained
1/2 cup chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons chopped jalapeno pepper
1 cup mayonnaise
1/2 cup grated Parmesan cheese
2 tablespoons sliced ripe olives (I omitted)
Tortilla chips

DIRECTIONS

In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips. Yield: about 3 cups.

Recipe Rewind: Broccoli Salad and Oreo Fudge Bars

Baked Ziti

2011-02-28T11:09:00.004-05:00

I was off work one day and decided to give this dish a try. I am so glad I did, it is the best Baked Ziti I have ever had. As I have stated a few times my store was out of basil so I used dried in the sauce, and omitted it from the top. My cornstarch and cream mixture never really thickened as I hoped, but I tossed it in as it came out just fine. I have read you can use pre-made Alfredo sauce in its place.

From Annie's Eats, originally from Cooks Illustrated

INGREDIENTS

1 pound whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 pound ziti
1 tablespoon extra-virgin olive oil
20 ounces turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 28 ounce can tomato sauce
1 14.5 ounce can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves, divided
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or whole milk)
8 ounce low-moisture mozzarella, cut into 1/4-inch pieces

DIRECTIONS

Center a rack in the oven and preheat the oven to 350° F. Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside. Bring a large pot of water to boil. Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes. Drain the pasta and leave in colander.

Meanwhile, heat olive oil in a skillet over medium heat. Crumble in the turkey sausage and cook until nearly browned. Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned. Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes. Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.

In a small bowl stir together the cornstarch and heavy cream. Transfer the mixture to the now-empty stockpot over medium heat. Bring to a simmer and cook until thickened, 3-4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella. Stir to combine. Add the pasta and toss to coat thoroughly with the sauce.

Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top. Sprinkle the remaining mozzarella and Parmesan over the top. Cover the baking dish tightly with foil and bake for 30 minutes.

Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons basil and serve.

Recipe Rewind: Pizza Dip and Taco Pasta Salad

Slow Cooker Buffalo Chicken Sandwiches

2011-02-22T11:29:00.004-05:00

I made a double batch of this for the football get-together and they were a hit. The chicken ends of being juicy and full of great flavor. I love finding a slow cooker recipe for get-togethers because I can still enjoy my guests since all the work is done ahead of time. People will be asking you for this recipe!

From Allrecipes

INGREDIENTS

4 skinless, boneless chicken breast halves
1 (17.5 ounce) bottle buffalo wing sauce, divided
1/2 (1 ounce) package dry ranch salad dressing mix
2 tablespoons of butter
6 hoagie rolls, split lengthwise

DIRECTIONS

Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.

Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Recipe Rewind: Kalamata Olive and Feta Spread and Pizza Pasta

Strawberry and Marshmallow Whoopie Pies

2011-02-14T08:38:00.003-05:00

This is a cheater version of whoopie pies. I used the recipe for cake cookies (minus the frosting). Then I simply made a marshmallow filling. For these festive treats I used a strawberry cake mix. Happy Valentine's Day everyone!

Filling recipe from Marshmallow Fluff

1/2 cup (1 stick) butter
1 cup confectioners' sugar
1 cup marshmallow fluff
1 teaspoon vanilla

In a medium bowl with a mixer on medium speed, beat butter and remaining ingredients until light and fluffy.

When cookies are cool, use filling and 2 cake cookies to make sandwiches. Makes about 18

Recipe Rewind: Tater Tot Casserole and Tomato Pie

Stove Top Mac-n-Cheese

2011-01-17T05:19:00.001-05:00

I gave this a try because it had great reviews and was a quick mac-n-cheese recipe. It had a wonderful cheddar taste and was very creamy, BUT, I still like mine better. Sorry Alton. Also, it did not reheat very well. The texture was not the same and the flavor seemed to be different. I may try it again, but I think I will try another version first.

From Alton Brown

INGREDIENTS

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

DIRECTIONS

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Flashback: Ranch Oven Roasted Potatoes

Cheddar Bacon Ranch Dip

2011-01-14T09:07:00.003-05:00

This dip appears to be just a regular ranch dip. But when people start digging in they will notice a great surprise...cheese and bacon! I served mine with veggies to make it seem healthy. This would also be wonderful on a baked potato!

Adapted from Allrecipes

INGREDIENTS

1 16 ounce container sour cream
1 1 ounce package dry Ranch-style dressing mix
5 slices cooked and crumbled bacon
1 cup shredded cheddar cheese

DIRECTIONS

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon pieces and cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

One year ago: Blueberry Crumb Cake

Pierogi and Kielbasa Bake

2010-12-21T05:41:00.004-05:00

This first caught my eye because I love pierogies. I knew it needed a little some more to make it stretch and fill people up. My version came out perfect! I could seriously eat this every week. It was simple to make and very satisfying.

Adapted from Cooking Light

INGREDIENTS

2 (16-ounce) packages frozen potato and cheese pierogies (such as Mrs. T's)
cooking spray
2 garlic cloves, minced
8 ounces cream cheese
1 pound kielbasa, cut into small pieces
1 cup fat-free, lower-sodium chicken broth
1 cup shredded sharp cheddar cheese
1 can diced tomatoes, drained
1/2 teaspoon freshly ground black pepper

DIRECTIONS

Preheat oven to 400°.

Arrange the pierogies in two 11 x 7-inch glass baking dishes coated with cooking spray.

Warm cream cheese, pepper and garlic in pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Stir in tomatoes. Divide kielbasa and equally scatter over each pan of pierogies. Pour the cream cheese mixture evenly over each pan of pierogies and kielbasa. Top each pan with 1/2 cup of shredded cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated.

One year ago: Cream Cheese Pie

Pizza Roll-Ups

2010-11-23T05:44:00.002-05:00

I have always liked tortilla roll-ups for gatherings. They are perfect to just pick up and go. I really didn't measure the sauce, spinach and cheese. But if I had to guess it was about 1.5-2 tablespoons of sauce, 1/4 cup loosely packed spinach and 2-3 tablespoons shredded cheese.

INGREDIENTS

8-8 inch flour tortillas
48 sandwich deli slices pepperoni
pizza sauce
mozzarella cheese, shredded
fresh spinach leaves, torn
extra pizza sauce for serving

DIRECTIONS

Lay out tortilla and arrange 6 slices of pepperoni. Spread pizza over pepperoni, top with spinach and cheese. Roll tortilla up tightly and roll up in plastic wrap. Repeat until done.

Place wrapped tortillas on refrigerator for at least two hours. Before serving, unwrap and slice. Serve with with extra pizza sauce.

One year ago: Slow Cooker Pulled Pork

Key Lime Cheesecake Ball

2010-11-22T05:36:00.004-05:00

I made a lemon version of this and it was great. My Mom loves key lime so I thought I would give that a try. This was so good people thought I bought it pre-made.

INGREDIENTS

10 ounces cream cheese
zest of 4 key limes
6 teaspoons fresh key lime juice
2 1/2 tablespoons sugar
dash of vanilla extract
3 graham crackers, crushed
graham crackers/fruit for serving

DIRECTIONS

Stir cream cheese and sugar together in a medium bowl until well blended. Add key lime zest, juice and vanilla extract and combine until smooth.

Form the key lime and cheese mixture into a round ball on plastic wrap and wrap up. This cheese mixture is soft, so making a perfect ball shape may not be possible until the mixture in completely chilled. Refrigerate 3 hours or overnight.

Place crushed graham crackers on a plate. Form cheese ball again. Roll cheese ball in graham crackers until well coated. Refrigerate until ready to use.

One year ago: Artichoke Tapenade and Spinach Stuffed Shells

Cucumber Bites

2010-11-19T05:30:00.003-05:00

I love this idea for a fun vegetable appetizer. They were a huge hit and people thought they were so cute.

From Kraft Foods

INGREDIENTS
1 carrot, shredded (about 1/2 cup), divided
1/2 cup Chive & Onion cream cheese
2 cucumbers, cut lengthwise in half, seeded

DIRECTIONS

Reserve 2 tablespoons carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.

Cut each cucumber half into 5 pieces to serve.

One year ago: Pasta with Italian Style Pumpkin Sauce

Oreo Cookie Bars

2010-11-18T06:11:00.002-05:00

This is the third version I have made of this recipe…are they are wonderful every time. This may be my favorite, but it is really hard to pick. I used the holiday Oreos simply because they were available and looked festive.

Adapted from Kraft Foods

INGREDIENTS

package of Oreo cookies, 1.5 cups crushed and 2 cups coarsely broken
1 stick butter
1 14 ounce can sweetened condensed milk
1 cup chocolate chips

DIRECTIONS

Preheat oven to 350.

Melt butter in a foil-lined 9x13 baking pan.

Once melted remove pan and sprinkle in 1.5 cups crushed cookies. Pour in sweetened condensed milk; sprinkle with 2 cups coarsely broken cookies and 1 cup chocolate chips.

Bake 25-30 minutes. Cool completely in pan on a wire rack. Cut into 32 bars and serve. (I like to put mine in the refrigerator after they cool so they are easier to cut.)

One year ago: Fruit Salad

Spicy Bean Salsa

2010-11-17T06:04:00.002-05:00

This was a hit! It was nice alternative to set out at a party instead if normal salsa. My version was not really spicy since I used canned chilies instead of jalapenos to make it more crowd-friendly. So don’t let the title scare you off.

Adapted from All Recipes

INGREDIENTS

1 15 ounce can black-eyed peas, drained
1 15 ounce can black beans, drained and rinsed
1 15 ounce can whole kernel corn, drained
½ cup chopped roasted red pepper
1 4 ounce can green chilies, drained
1 14.5 ounce can diced tomatoes, drained
1 cup zesty Italian dressing
½ teaspoon garlic powder
1/8 teaspoon cayenne pepper
couple dashes of hot sauce
Tortilla chips for serving

DIRECTIONS

Combine all ingredients, except chips, and mix well. Cover and refrigerate overnight to let flavors blend.

One year ago: Lemon Spaghetti

Italian Spinach Spread

2010-11-16T05:49:00.003-05:00

People always seem to love spinach dip at parties. This was a nice changed from the mayonnaise version that you may be use too.

Adapted from Kraft Foods

INGREDIENTS

1 ¼ cup sour cream
1 envelope zesty Italian dressing mix (Good Season’s brand is good)
1 10 ounce package chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
½ cup chopped roasted red pepper
crackers for serving (I used reduced-fat Triscuits)

DIRECTIONS

Combine sour cream and dressing. Mix in spinach, cheese and red pepper. Cover and refrigerate several hours or until chilled.

One year ago: Chicken and Rice Layer Fiesta Bake

Savory Shortbread

2010-11-15T09:22:00.004-05:00

Um...I know these look like chicken nuggets, but they are not, lol! I thought this would be something nice and different to put out for a party. Although, I will admit that recipes with “chilled butter” scare me a little. I always think I am going to screw something up…but I didn’t! These are good, but a little on the bland side. I suggest serving them with some type of dip or spread to kick them up a notch.

From Martha Stewart

INGREDIENTS

2 ¼ cups all-purpose flour
1/8 teaspoon cayenne pepper
1 cup (2 sticks) butter, chilled and cut into small pieces
2 cups grated sharp cheddar cheese
½ cup milk
1 tablespoon Worcestershire sauce

DIRECTIONS

To the bowl of a food processor, add flour and cayenne pepper; pulse to combine. Add butter, and pulse until the mixture resembles course meal, 8 to 10 seconds.

Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.

Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.

Heat oven to 350 degrees. Line two baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.

Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.

Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

One year ago: Roasted Red Pepper Hummus

Hot Virginia Ham Dip

2010-11-15T08:43:00.003-05:00

This is a dip my mom has at a Christmas party every year and always raves about. She wasn’t able to get the exact recipe, but we came up with our own version. Now, Virginia ham is not Virginia baked ham. It is that fabulous salty country ham your find on southern style ham biscuits. Make sure you get the right ham if you make this…and you will want to because it is so good and different. And don’t even think about adding salt to this, the ham takes care of that.

INGREDIENTS

10 ounces Virginia/country ham from the deli, chopped and fat removed
14 ounces cream cheese, softened
1.5 cups sour cream
2 teaspoons garlic powder
1 teaspoon white pepper
1/8 teaspoon nutmeg
4 ounces pecans, toasted and chopped
Ritz crackers for serving

DIRECTIONS

Preheat oven to 350 degress.

Blend together cream cheese and sour cream. Mix in remaining ingredients, except pecans.Put mixture into a 2 quart baking dish, top with pecans and bake for about 25 minutes, until heated through.

One year ago: Thai Peanut Chicken Burgers

White Lasagna Toss

2010-10-26T06:55:00.002-04:00

I had a random jar of alfredo in cabinet getting ready to expire. At first I thought about using it to make a white lasagna but I didn't have any ricotta or a lot of cheese on hand. I came up with this interpretation instead.

INGREDIENTS

12-16 ounces of pasta, cooked to your desired preference
1 jar Alfredo sauce
1 pound ground chicken
1 box frozen spinach, thawed and squeezed dry
4 carrots, peeled and chopped
1/4 cup sour cream
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 1/2 cups shredded Italian cheese blend, divided
salt and pepper to taste

DIRECTIONS

Preheat oven to 350 degrees.

In a large pan saute carrots with olive oil for about 5 minutes. Add in ground chicken, Italian seasoning, salt and pepper and cook chicken though. Stir in spinach and check seasonings.

To your cooked pasta stir in your alfredo sauce, sour cream and 1 cup of shredded cheese. When that is well combined add in the meat mixture and mix, check seasonings.

Place mixture in a 9x13 baking dish, top with 1/2 cup of shredded cheese and bake for 20-25 minutes until pasta it warmed though and cheese is melted.

One year ago: Baked Lemon Pasta

Chocolate Covered Oreo Cookie Cake

2010-10-11T10:07:00.006-04:00

This is probably the best cake I have had that came from a box. It is fulfilling on every level. I could go on and on about it...but give it a try for yourself....TODAY! I would like to add it can be a pain to cut once the chocolate on top hardens from being refrigerated. Other than that, this cake is perfect.

From Kraft

INGREDIENTS

1 box mix (2-layer size) devil's food chocolate cake mix
4 squares semi-sweet chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 cups thawed whipped topping
12 Oreo cookies, coarsely crushed

DIRECTIONS

Heat oven to 350ºF.

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

Microwave chocolate and butter in small microwaveable bowl on high 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

One year ago: Lemon Risotto with Lime Basil Shrimp

Italian Spinach Pie

2010-10-06T09:35:00.004-04:00

I was looking for budget friendly healthy recipes and came across this one. To be honest I wasn't sure about the whole cottage thing...but it came out great. It even tasted better the second day after it had time to set and flavors were able to come out. The original recipe seemed a little bland so I added some spices and I think that helps this dish a lot.

Adapted from Kraft

INGREDIENTS

1 container (16 oz.) 2% cottage cheese
1 package (10 oz.) frozen chopped spinach, thawed, well drained
1 cup shredded mozzarella cheese
4 eggs, lightly beaten
4 ounces roasted red peppers, well drained, chopped

1/3 cup chopped and seeded tomatoes
1/3 cup grated parmesan cheese
1 teaspoon dried oregano leaves

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt and pepper

DIRECTIONS

Preheat oven to 350ºF.

Mix all ingredients until well blended. Pour into greased 9-inch pie plate.

Bake 40 minutes or until center is set.

One year ago: Creamy Spinach and Feta Rice with Chicken Sausage

Creamy Chicken Sausage Pasta Bake

2010-09-17T08:40:00.004-04:00

This is one of those recipes that I make up as I go using what I have on hand. I always have pasta and canned tomato products around so this was a great way to use some of it. The chicken sausage hand been sitting in the freezer and the sour cream was leftover in the refrigerator waiting for a purpose.

1 pound of pasta
5 links chicken sausage, cut into pieces (I used spinach and feta)
26.5 ounces of prepared spaghetti sauce
15 ounce can of tomato sauce
¼ cup sour cream
½ cup grated parmesan cheese

Preheat oven to 350 degrees.

Cook pasta in salted water to your desired preference.

While pasta is cooking combine chicken sausage, spaghetti sauce and tomato in a pan and heat through.

Combine cooked pasta and chicken sausage mixture and stir in sour cream. Transfer to a 9x13 dish, top with parmesan cheese.

Cook in oven for about 25 minutes until cheese is melted and bubbly.

One year ago: Lemon Yogurt Cake

Manly Meaty Pasta Salad

2010-08-26T10:24:00.005-04:00

This pasta is perfect for a group of hungry guys. It is full of meat that you would find on a big Italian sub! And if you are a fan of peppers and onions, which I am not, I am sure they would be great in here as well.

1 pound of pasta
2 ¼ inch deli slices of ham
2 ¼ inch deli slices of pepperoni
2 ¼ inch deli slices of salami
8 ounce block of mozzarella cheese
1 pint cherry tomatoes
1 can sliced black olives
1 16 ounce bottle Zesty Italian Dressing

Cook pasta in salted water.

While pasta is cooking, cut up ham, pepperoni, salami, mozzarella and tomatoes.

Drain pasta and mix in all but 1/3 cup of dressing. When the pasta has cooled down some, mix in your ham, pepperoni, salami, mozzarella, tomatoes and olives. (You do not want to mix everything in with the pasta still hot because it will start to melt the cheese).

Set pasta mixture in the refrigerator overnight or for at least a few hours. Right before serving mix in the reserved 1/3 cup of dressing.

One year ago: Party Meatballs

Southwestern Pulled Brisket

2010-08-03T05:14:00.000-04:00

I was really craving something Mexican and after searching the web I stumbled across this recipe. I had never made brisket like this before and I was little worried it may end up tough...but it turned out wonderful! Mine was served on chipotle corn tortillas and Chili Lime Rice.

From: Food Network

INGREDIENTS

3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices
2 whole canned chipotle chiles en adobo (2 chiles-not 2 cans)
2 bay leaves
3 tablespoons molasses
tortillas/buns
pickled jalapenos/cheese/sour cream/rice* optional for serving

DIRECTIONS

Season the beef generously with salt and pepper, to taste. Heat a large, heavy skillet over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Transfer the meat to the slow cooker; leave the skillet on the heat.

Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses. Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8 hours (I cooked mine for 10 hours).

To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns or tortillas and serve with jalapenos, cheese, sour cream and/or rice.

One year ago: Peanut Butter and Jelly Bars

S'more Brownies

2010-07-14T05:56:00.002-04:00

Summer and S'mores just go together to me. These brownies were a huge hit, and every single one was devoured. You have a crispy graham cracker layer, a rich fudge brownie layer and a gooey marshmallow topping with more chocolate and grahams crackers to enjoy. These are perfect to bring to your next summer celebration.

From Kraft

INGREDIENTS

10 HONEY MAID* Honey Grahams, broken in half (20 squares), divided
3/4 cup (1-1/2 sticks) butter or margarine
4 squares unsweetened Chocolate
2 cups sugar
3 eggs
1 teaspoon Vanilla
1 cup flour
2-1/2 cups miniature marshmallows
1 cup semi-sweet chocolate chunks

DIRECTIONS

Preheat oven to 350°F.

Line 13x9-inch pan with foil; grease foil. Place 15 grahams in pan, with sides overlapping slightly. Break remaining grahams into pieces.

Microwave butter and chocolate squares in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Add sugar, eggs and vanilla; mix well. Stir in flour. Pour over grahams in pan.

Bake 30 to 32 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Sprinkle with marshmallows and chocolate chunks. Bake 3 to 5 min. or until marshmallows begin to puff. Press reserved graham pieces gently into marshmallows. Cool. Use foil to remove brownies from pan before cutting to serve.

*Even thought I love to buy generic items I do suggest you get the name brand graham crackers so the fit properly in your pan.

One year ago: Pepperoni and Parmesan Pasta Salad

Baked Southwest Eggrolls

2010-06-30T06:17:00.007-04:00

I love the deep fried version of these, but I avoid deep frying things at home. When I saw this recipe the requires you to bake them I knew I had to give them a try. This was my first time ever using egg roll wrappers. I was worried I would screw something up...but it was actually fun working with them! There are already ideas in my head for future uses with them.

Adapted from Annie's Eats, orginially from Ezra Pound Cake

INGREDIENTS

2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup diced roasted red peppers
2 cup shredded reduced-fat Mexican cheese blend
1 can (4 ounces) chopped green chiles, drained
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 package egg roll wrappers (I made 23 total)

salsa/guacamole/ranch dressing for serving

DIRECTIONS

Preheat oven to 425 degrees.

In a large bowl, combine everything but the egg roll wrappers and dips for serving. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal. Repeat with remaininf mixture and wrappers.

Place seam-side down on a baking sheet coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425 degrees for 10-15 minutes until lightly brown. Turn them halfway through baking.

Serve with salsa/guacamole/ranch dressing.

One year ago: Spinach Dip

Creamy and Zesty Black Beans with Corn

2010-06-30T06:05:00.004-04:00

I made this to go over my Chili Lime Rice and it was fantastic. I pretty much just used some random ingredients that I had on hand. It can out wonderful and full of flavor. Usually I would top something like this cheese or sour cream...but it didn't even need it.

INGREDIENTS

1 can black beans, drained and rinsed
3/4 cup frozen corn
1/2 cup salsa
3 ounces cream cheese
1 teaspoon cumin
salt and pepper
a few dashes of hot sauce
a good squeeze of half a lime

DIRECTIONS

Combine all the ingredients (except lime) in a pan and cook on medium until everything it warmed through and the cream cheese is melted; stir occasionally. Squeeze some lime juice over it before serving.

Serve over rice.

One year ago: Peanut Butter and Jelly Bars

Chili Lime Rice

2010-06-30T05:53:00.002-04:00

I have seen cilantro lime rice pop up all over, but I am not a big fan of cilantro. I wanted to do something with lime and rice, so chili lime rice was created! Now, when it comes to lemon and lime I like the flavor to really be there. So if you prefer just a hint, I would suggest to cut back a little on the lime.

INGREDIENTS

1 cup white rice
2 cups of chicken broth/stock
3/4 tablespoon chili powder
zest of of 1 lime
juice of 2 limes
2 tablespoons extra virgin olive oil
salt and pepper

DIRECTIONS

Combine rice, water and chili powder in a pan, bring to a boil, cover and reduce to low. Cook about 20 minutes, or until rice is tender.

While rice is cooking whisk together the lime zest, juice, extra virgin olive oil, salt and pepper. Add this mixture to cooked rice and coat well.

One year ago: Pepperoni and Parmesan Pasta Salad

White Bean and Roasted Red Pepper Dip

2010-06-29T06:06:00.003-04:00

I have had a can of cannellini beans sitting in the cabinet with no plans of what to do with them. Over the weekend I wanted a healthy dip and remembered seeing dips made from these beans. So this is what I came up with. It came out great...give it a try!

INGREDIENTS

1 can cannellini beans, drained and rinsed
1/4 cup roasted red peppers (if using jarred peppers, pat them dry)
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
salt and pepper to taste
optional-hot sauce (I used a few dashes of garlic and chipotle hot sauce)
tortilla chips/pita chips for serving

DIRECTIONS

Combine everything (except chips/pita) in a food processor and mix until smooth.

One year ago: BLT Roll-ups

Overnight French Toast

2010-06-24T06:26:00.002-04:00

I didn't measure, but I added some cinnamon and nutmeg to the egg mixture to give a little more flavor.

From Homemade By Holman, Originally from Bon Appetit

INGREDIENTS

2 T butter, softened
12 - 3/4" thick slices of bread (I used French bread)
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 T maple syrup
1 tsp vanilla extract
1/2 tsp salt

1/4 - 1/2 cup powdered sugar
1 - 1 1/2 cups maple syrup

DIRECTIONS

Spread softened butter in a thick coating over a large rimmed (about 1" sides) heavy baking sheet. In a large mixing bowl, whisk together eggs and sugar, add maple syrup, vanilla extract, and salt and whisk together. Add milk and continue whisking until well combined. Lay out bread slices on baking sheet. Pour milk mixture over the bread. Turn each slice, coating both sides. Cover the baking sheet with plastic wrap and refrigerate overnight.

The next morning, preheat oven to 400 degrees. Bake French toast for approximately 10 minutes and then flip each slice of bread. Bake another 5-10 minutes, flipping again if necessary until both sides are golden brown and crisped.

Sprinkle with powdered sugar and serve with warmed maple syrup and other toppings as desired.

One year ago: Chessy Tomato and Roasted Red Pepper Rice

Chicken and Orzo

2010-06-16T05:35:00.004-04:00

My variation of this Ina recipe tasted a lot like another dish that I love. The original recipe calls for roasted shrimp and I am sure that would be wonderful in this dish. But since chicken was on sale I opted for that and it was delicious! This is a must try for the warm summer season approaching us.

Adapted from: Ina Garten

INGREDIENTS

2 teaspoons kosher salt
1 teaspoon pepper
1/2 cup extra virgin olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (2-3 lemons)
zest of one lemon
2 pounds cooked chicken, cut into small pieces
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
3/4 pound feta cheese, crumbled

DIRECTIONS

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Add the chicken to the orzo and then add the dill, and parsley. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

One year ago: Tomato, Olive, Spinach and Feta Pasta

Chocolate Fluffernutter Bars

2010-06-02T05:33:00.004-04:00

I wanted a simple dessert recipe that had "fluffernutter" qualities. For anyone who does not know what a fluffernutter is...it is amazing. Think of a peanut butter and jelly sandwich. Now replace the jelly with marshmallow fluff and you have just entered another world of amazing. These bars were so incredible and hard to stop snacking on.

Adapted from: Marshmallow Fluff

INGREDIENTS

1 7 ounce jar marshmallow fluff
2 tablespoons butter
1/2 cup peanut butter
1 cup chopped roasted peanuts
3 cups Honey Nut Cheerios cereal
1 12 ounce package semisweet-chocolate pieces

DIRECTIONS

Line a 9 x 9- inch baking pan, spray will cooking spray and set aside.

Place Marshmallow Fluff and butter in a microwave safe bowl. Cook on high* 1 minute; stir and cook on high* 1 minute more. Stir in peanut butter; cook on high* 1 more minute. (Or, combine Fluff and butter in a medium saucepan over medium-high heat, stirring constantly until Fluff boils. Stir in peanut butter and cook 1 minute.)

Combine Cheerios, peanuts and half of chocolate pieces in large bowl. Fold in peanut butter-Fluff mixture to coat . Turn into pan. Cover with waxed paper or plastic wrap and press firmly into pan.

Melt remaining chocolate morsels. Spread on top of bars. Set aside to cool completely. I put mine in the refrigerator for awhile.

Lift out of pan, peel away foil and cut into bars. Makes 12 bars. (I cut mine smaller so I had more to go around)

* Based on a 600-watt oven.

One year ago: Pimento Grilled Cheese Sandwich

Chewy, Fudgy Triple Chocolate Brownies

2010-05-28T05:55:00.002-04:00

WOW...these brownies really live up to their name. I was searching for a brownie recipe and when I saw this one called for melted butter it was the winner. I usually don't plan ahead and don't like to take the time to cream softened butter. These are a must try for all you chocolate and brownie lovers out there!

From: Annie's Eats, originally from Baking Illustrated

INGREDIENTS

5 ounces semisweet chocolate or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into quarters (1 stick)
3 tablespoons cocoa powder

3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup all purpose flour

DIRECTIONS

Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.

Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Spray foil with nonstick cooking spray.

In a double-boiler, or medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.

Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds.

Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.

Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles.

Cut into squares and serve. The original recipes calls for the brownies to be cut into 64 squares. I cut mine into 36 squares and cannot imagine them being any smaller than that. Store in an air-tight container.

I have had this double boiler for almost 4 years now and I finally got around to using it.

One year ago: Honey Vanilla Pound Cake

Cheesecake Stuffed Strawberries

2010-05-27T05:38:00.002-04:00

Is there anything better than cheesecake and fresh strawberries?? I didn't think so. These are easy and impressive, but take a little time to make.

Adapted from Allrecipes.com

INGREDIENTS

1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
1 teaspoon vanilla extract
crushed graham crackers

DIRECTIONS

Cut the tops off of the strawberries and stand upright on the cut side. Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom in a crisscross pattern.

Beat together the cream cheese, sugar and vanilla until smooth in a mixer or a food processor. Place into a piping bag with a star tip. Pipe into each strawberry and arrange on a serving platter.

Garish with crushed graham crackers.

One year ago: Mediterranean Style Pasta Salad

Mediterranean Quinoa

2010-05-19T05:53:00.003-04:00

I have been wanting to try quinoa for a while, but it was either hard to find or too expensive. Luckily a trip to the local farmer's market changed that. They bag theirs by weight and cut out the middle man. I decided to go with Mediterranean flavors since I wasn't sure what else to do. It came out great! I certainly plan on trying other flavor combinations. Any suggestions?

INGREDIENTS

1 cup quinoa
2 cups water
1 cup of chopped cucumber
1/4 cup sundried tomatoes, cup up
1/4 kalamata olives, cup up
1/3 cup feta cheese, crumbled
2 tablespoons chopped basil
zest of one lemon
juice of one lemon
2 tablespoons of olive oil
1 tablespoon red wine vinegar
salt
pepper

DIRECTIONS

In a mesh strained rise quinoa. Add quinoa and water in a pan, bring to a boil, cover and cook on low for 20 minutes. Let quinoa sit and cool and allow any additional liquid to absorb.

To make your dressing combine lemon zest, juice, red wine vinegar, olive oil, salt and pepper. Mix thoroughly.

Add dressing to quinoa and mix in cucumber, sundried tomatoes, kalamata olives, feta and basil.

Can be served cold of room temperature.

One year ago: Melissa's Homemade Mac and Cheese

Roasted Asparagus and Tomato Salad

2010-05-18T06:14:00.007-04:00

To celebrate my step-moms birthday I wanted to make a dish with asparagus because she loves it. But due to the timing of everything it had to be something that could be served cold or room temperature. Also, I do not even like asparagus so I talked with my mom to see if this idea would even work and she gave it the go-ahead. Everyone really did enjoy. I did try a piece of asparagus after roasting it and yeah, I still do not like it. I wanted to use cherry or grape tomatoes for this, but the store was out.

INGREDIENTS

1 bundle asparagus, cleaned and trimmed
3 tomatoes seeded and chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 tablespoon chopped basil
salt
pepper

DIRECTIONS

Preheat oven to 425 degrees. Coat the asparagus in olive oil and season with salt and pepper. Arrange asparagus on a baking sheet and bake for 10 minutes. Cool and cut in half on a diagonal. (I cooked mine a little longer because the people I was serving do not like the asparagus to have a bite to it.)

Combine balsamic vinegar, garlic and onion powder and set aside. Gently mix together asparagus and tomatoes and stir in vinegar mixture. Garnish with fresh basil. (I accidentally took my photo before adding the basil, oops!)

One year ago: Brownie Pudding

Creamy Taco Mac

2010-05-11T06:11:00.001-04:00

If you thought making hamburger helper was easy, then try this and you will not be disappointed. It is tasty, quick and easy. And it doesn’t hurt that you get comfort food and know all the ingredients that are in it.

Adapted from Delish

INGREDIENTS

12 ounces small pasta
1.25 pounds ground turkey
1 can tomato sauce
1 can diced tomatoes
8 ounces cream cheese
¼ cup taco seasoning
shredded cheese, sour cream and hot sauce (optional)

DIRECTIONS

Boil pasta in salted water until done to your preference.

While the pasta is boiling brown turkey (drain fat if necessary). When the turkey is cooked add in tomato sauce, diced tomatoes, cream cheese and taco seasoning. Let simmer until the cream cheese is melted and it is warmed though, stir occasionally. Add pasta to sauce and mix well. Garnish with shredded cheese, sour cream or hot sauce.

One year ago: Laughing Cow Cheese + Crescent Rolls = Yum

Kielbasa and Roasted Pepper Trio

2010-04-29T06:26:00.002-04:00

Once again we have another "no recipe" recipe using my slow cooker. I chose to make this because it was something I could make ahead of time and it gave a great secondary meat option at a gathering. To prep this ahead of time I roasted some cubanelle, poblano and red peppers. When they were cooled I removed the skin and seeds and cut them into strips. Next I prepped my kielbasa by cutting it into pieces. The next day I browned the kielbasa pieces in a pan (in batches) and combined that with the peppers in the slow cooker. Once it is warmed through people can dig in. You can also serve this with some small rolls so people can make mini sandwiches.

One year ago: Canadian Bacon and Cheese Quiche

Buffalo Style Meatballs

2010-04-28T06:05:00.001-04:00

Now I realize this is hardly and recipe and some people may not even think it is blog-worthy. But when I made these they were a big hit. Plus I know people are always looking for another way to serve meatballs in the slow cooker for parties. I thought it as a nice alternative to buffalo chicken wings. I have also come to realize that I like putting wing sauce in traditional recipes =). All I did was throw some frozen meatballs in, poured in some buffalo wing sauce (I used Texas Pete brand) and stirred. Then I followed the cooking directions from the meatball package.

One year ago: Taco Bake

Creamy Goat Cheese Pasta with Sundried Tomatoes and Chicken

2010-04-20T14:22:00.003-04:00

I had some goat cheese sitting my refrigerator and was not sure what to do with….but I knew I wanted to make a meal out of it. This dish would also be good with some chickpeas in place of the chicken.

INGREDIENTS

5 ounces goat cheese log, crumbled
½ cup sundried tomatoes in oil, drained and chopped
¾ pound chicken, cooked and chopped
3/4 pound angel hair pasta*
reserved pasta water
salt and pepper

DIRECTIONS

Boil pasta in salted water. When pasta is done remove from water into a serving and reserve your pasta water.

While the pasta is still warm sprinkle in the goat cheese and stir. Add in some reserved pasta water (about a ¼ cup at a time) and until the pasta a nice consistency and the goat is mixed in thoroughly. (I used about a cup of pasta water total).

Toss in the warm chicken and sundried tomatoes. Season with salt and pepper and serve.

*The pasta amount stated about is only an approximate amount. I was using up two boxes that had already been opened.

One year ago: Salsa Chicken

Chicken Gyros

2010-04-06T09:18:00.004-04:00

I have seen this on numerous blogs, but never got around to it because it required planning and prepping. I usually just cook whatever I am in the mood for at that time. That was until I lost my voice and could not go to work. That gave me plenty of time. It was nice to be off of work “sick” but still feel great and be able to whatever I want (expect speak).

From Elly Says Opa

INGREDIENTS

3 chicken breasts
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons
red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
salt and pepper
tzatiki *see post below
sliced tomatoes
pitas

DIRECTIONS

Whisk together the garlic, lemon juice, vinegar, oil, yogurt, and oregano in a bowl. Add the chicken and rub the marinade in a resealable bag. Place in the refrigerator for about an hour.

Preheat the broiler. Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 7 minutes per side, depending what size/type chicken you are using.

Allow the chicken to rest for a few minutes before slicing into strips.

Heat your pitas to make them pliable. Stuff the pita with the chicken, tzatziki and tomatoes.

One year ago: Irish Beef Hand Pies

Tzatziki

2010-04-06T09:14:00.002-04:00

I made this to go some Chicken Gyros. My mom loved it so much she was eating as a dip!

Adapted from Elly Says Opa

INGREDIENTS

16 ounces plain yogurt (not fat free)
1 hothouse cucumber or 2 regular cucumbers, seeded
1 clove garlic, finely minced
1-2 teaspoons white wine vinegar
salt and pepper
squeeze of fresh lemon juice
drizzle of extra virgin olive oil

DIRECTIONS

Strain yogurt using a cheesecloth (I used a paper towel that I set in a mesh strainer) over a bowl for several hours or overnight to get out as much moisture as possible.

Peel and seed the cucumber. Shred the cucumbers and then squeeze them to get rid of as much excess moisture as possible. I used a paper towel to do this.

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar and lemon juice (if desired). Salt and pepper to taste. It’s best to refrigerate for 30 minutes or more before serving, so flavors can meld.

Drizzle a little olive oil over the top

One year ago: Basic Blondies

Black Bean and Salsa Soup

2010-03-31T10:14:00.008-04:00

I came across this recipe and had to give it a try because I always have the ingredients on hand. It was wonderful and kept me full all night. If you are like me and don’t pay attention to the “fill” line on your food processor you may want to use your blender. I made a big mess with my food processor…oops!

Adapted from Newlywed Nibbles, originally from All Recipes

INGREDIENTS

2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups chicken broth (or vegetable broth to make it vegetarian)
1 cup chunky salsa
1 teaspoon ground cumin
½ teaspoon smoked paprika
hot sauce
salt and pepper
sour cream, shredded cheese

DIRECTIONS

In an electric food processor or blender, combine beans, broth, salsa, cumin, smoked paprika, hot sauce, salt and pepper. Blend until fairly smooth.

Heat the bean mixture in a saucepan over medium heat until thoroughly heated.

Garnish your serving with sour cream and shredded cheese.

One year ago: Chocolate Chip Buttermilk Crumb Cake

Honey-Mustard Pork Roast with Bacon

2010-03-25T05:36:00.002-04:00

Does it get any better than pork wrapped in pork? The meat was incredibly moist...that may have to do with the bacon fat though =). I was reading over the reviews after I made it and one person mentioned wrapping the bacon in the other direction so it makes it easier when you cut. I would suggest trying that if you make it.

From Giada De Laurentiis

INGREDIENTS

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)

DIRECTIONS

Special equipment: kitchen twine

For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth.

Arrange the pork, over three pieces of kitchen twine, in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices

One year ago: Roasted Butternut Squash

Corned Beef and Cabbage

2010-03-17T05:46:00.004-04:00

I should start by saying I have a pretty large (6.5 quart) slow cooker and it was full. You may want to adjust the amounts if you have a smaller slow cooker, don’t have a ton of people to feed or don’t want leftovers. This was the first time I have ever made corned beef and cabbage. I think it will be a St. Patrick’s Day tradition from here on out. For one, corned beef and cabbage are on sale this time of year, two, it is so easy and three is it good! I got the idea to use vinegar, sugar and a bay leaf from a recipe I found on All Recipes.

INGREDIENTS

3.3 pounds corned beef with spice packet

24 ounces baby red potatoes, cleaned
1 pound carrots, peeled and cut in half
1 small to medium cabbage, cored and cut in quarters
1 quart beef broth
2 tablespoons vinegar
2 tablespoons sugar
1 bay leaf

DIRECTIONS

Mix together beef broth, spice packet, vinegar and sugar, set aside.

Place carrots in the bottom of the slow cooker and top with corned beef. Place potatoes around your corned beef (it is ok if some are on top). Pour beef broth mixture over corned beef and add in the bay leaf. If the corned beef is not covered in liquid add some water. Top with cabbage wedges and cook on low for 8 hours.

One year ago: Eggs In Purgatory

Croissant and Chocolate Bread Pudding

2010-03-11T06:28:00.003-05:00

I had never had bread pudding. It had never really appealed to me...until I saw this recipe. I tried it when I first came out of oven and I still wasn't sold on it. BUT once it sat and cooled and the liquid absorbed more, I was a fan! The buttery croissants and rich chocolate are a great pair.

From Noble Pig, who adapted it from Real Simple, best recipes

INGREDIENTS

Unsalted butter for the baking dish
6 large egg yolks
2 cups whole milk
1 cup heavy cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
6 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate (70% cacao), cut into chunks

DIRECTIONS

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to a buttered, 8-inch square baking dish and bake in a 375 degree oven until a knife inserted in the middle comes out clean, 30-40 minutes.

Serve warm or room temperature.

One year ago: Pepper Cheese Muffins

Creamy Black Bean Burritos

2010-03-09T06:06:00.003-05:00

This was probably the fastest meal I ever made. I had some leftover cream cheese I wanted to use up and thought mixing it with black beans would make a great burrito filling. This mixture was so good you could also serve it as a dip with some tortilla chips. Feel free to serve these with some taco sauce, hot sauce, shredded cheese and jalapeno slices….the additions are endless.

INGREDIENTS

1 can black beans, drained and rinsed
1 can Rotel, drained
6 ounces cream cheese
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon onion powder
hot sauce to taste
salt and pepper
flour tortillas

DIRECTIONS

Combine beans, Rotel, cream cheese, cumin, chili powder, onion powder, hot sauce, salt and pepper in a pan over medium heat and cook until heat through. Stir occasionally to incorporate cream cheese. (As another option you can mash some of the black beans for a thicker end result).

Place mixture into tortilla, add whatever else you would like and enjoy.

One year ago: Pink Rice Krispie Treats

Italian Drip Beef

2010-03-05T06:20:00.001-05:00

This was the first thing I made in my dutch oven I received for Christmas...and what a great way to break it in. I could eat this every week and not get tired of it. Don't let the peppers scare you away if you are not into spicy foods. The flavor was fantastic. I however do like spicy food, so I will add more peppers next time. I would have to say that the worst part of making this was having to smell it all day and not be able to tear into it. It smelled amazing!

From The Pioneer Woman

INGREDIENTS

1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt

pepper
¼ cups Water
½ jar (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls

DIRECTIONS

Combine all ingredients (except rolls) in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

One year ago: Strawberry Cupcakes

Cauliflower Pie with Grated Potato Crust

2010-03-04T05:50:00.000-05:00

This is neat way to use cauliflower. I did have a little mishap since my springform pan decided to leak once I poured in the milk and egg mixture. Next time I will use a pie plate. I did learn it was really easy to shred potatoes with my food processor...I see lots of hash browns in my future.

Adapted from Branny Boils Over, who adapted from The Moosewood Cookbook

INGREDIENTS

For the potato crust
2 cups packed grated raw potatoes (red potatoes)
1/2 teaspoon salt
1 egg white, beaten

For the Filling
1 cup packed grated strong cheddar cheese, divided
1/2 cup Parmesan cheese (or more cheddar)
1 medium cauliflower, broken into small florets
1 garlic clove, crushed
1 cup chopped onion
1 dash thyme
1/2 teaspoon basil
1/2 teaspoon salt
1 egg, beaten
1/4 cup milk
black pepper
paprika

DIRECTIONS

Combine grated potato with salt, onion, and beaten egg. Press into a 9″ pan (I used a 10″ springform) that has been brushed with oil. Bake in a preheated 400* oven for 30-40 minutes until it browns. Remove from oven and lower temperature to 350*.

Sprinkle 1/4 cup of cheddar cheese over pie crust.

Meanwhile, saute chopped onion in a nonstick pan with thyme, basil, and salt. Add garlic and cook lightly. Add pepper to taste. Break cauliflower up into small florets Combine onion mixture with cauliflower and remaining cheddar cheese. Pour into prepared pie crust. Beat together milk with egg and pour over vegetable mixture. Sprinkle Parmesan cheese on top. Filling will appear dry.

Bake for 40 minutes until tender and delicious. Let set 5-10 minutes before unmolding (if using a springform pan

One year ago: Kielbasa, Cabbage and Rice Soup

Cheddar Ale Spread

2010-03-01T06:48:00.002-05:00

I do not even like beer and I found this spread addicting. The hint of beer flavor and everything else combined just works so well together. Next time I will probably add some extra hot sauce so it has a little more kick to it.

From Culinary Concoctions by Peabody

INGREDIENTS

8 ounces cream cheese
2 teaspoons Dijon mustard
2 ½ cups shredded extra-sharp Cheddar cheese
2 tablespoons heavy cream
¼ teaspoon hot sauce
¼ teaspoon salt
¼ cup flavorful beer (I used Sam Adams)
2 tablespoons chopped fresh parsley

DIRECTIONS

Combine the cream cheese, mustard, Cheddar, cream, hot sauce, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.

Can be stored in fridge for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.

One year ago: Crash Hot Potatoes

Lemon Cheesecake Ball

2010-02-25T06:34:00.001-05:00

This is truly a prefect dessert to go with heavy appetizers. It is light, fresh and best of all, lemon!

Adapted from Annie's Eats, Originally from NPR

INGREDIENTS

10 ounces cream cheese
zest if one large lemon
4 teaspoons tablespoons fresh lemon juice
2 1/2 tablespoons sugar
dash of vanilla extract
3 graham crackers
graham crackers/fresh fruit for serving

DIRECTIONS

Stir cream cheese and sugar together in a medium sized bowl until well blended. Add lemon zest, juice and vanilla extract and combine until smooth. Although it is a sweet cheese ball, the lemon should taste zingy and fresh. Add more lemon juice if you prefer it more tart. **Next time I will add 1 or 2 more teaspoons.

Form the lemon and cheese mixture into round ball on plastic wrap and wrap up. This cheese mixture is especially soft, so making a perfect ball shape may not be possible until the mixture is chilled completely. Refrigerate for at least three hours or overnight.

Crush graham crackers and put on a plate. Set aside. Form cheese ball again. Roll until well-coated with crumbs. Refrigerate until ready to use.

One year ago: Crispy Black Bean Tacos with Feta and Slaw

Warm Bacon Potato Salad

2010-02-23T06:22:00.003-05:00

As much as I may like foods wrapped in mayonnaise, I do not like your typical potato salad. I decided to give this recipe a try and I am glad I did. I officially like potato salad now! One of the best things about this dish is you can eat it warm, room temperature or cold and it still tastes great. This is also a perfect dish for a hot summer cook-out (which I can NOT wait for). And as always, sorry for the crappy photo. It was not being very photogenic and I was trying to get it served.

From The Neely's

INGREDIENTS

½ cup white wine vinegar
1 tablespoon coarse-grained mustard
1 tablespoon sugar
2 1/2 pounds red potatoes, diced into 1-inch cubes
salt
6 bacon slices, chopped
1 medium sized red onion, diced (you should know by now I did not add this in)
freshly ground black pepper
2 cloves garlic, chopped
1/4 cup freshly chopped dill leaves, plus more for garnish

DIRECTIONS

For the vinaigrette:
Mix together the white wine, vinegar, mustard and sugar in a small bowl and set aside.

Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.

Add bacon to large sauté pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and sauté until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.

Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.

One year ago: Penne with Sundried Tomato Pesto

Chicken Enchilada Roll-Ups

2010-02-17T06:18:00.000-05:00

I am a big fan of roll-up type appetizers, but sometimes finding a unique recipe is not so easy. These were a huge hit and were gobbled up in no time. You must try these out for your next gathering.

Adapted from Sing For Your Supper, Originally from Gooseberry Patch “Come on Over”

INGREDIENTS

2 - 8 ounce packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
3 cooked boneless skinless chicken breasts, chopped or shredded
1/2 bunch parsley, chopped
4 green onions, chopped (I used some onion powder)
10 ounce can Rotel tomatoes, drained
1 package jalapeno cheddar tortillas

DIRECTIONS

Mix everything, except the chicken and tortillas, together until well blended. Mix chicken in to mixture. Cover and refrigerate for at least one hour.

Portion out mixture on to 6 tortillas. Spread to edges, roll and cut into slices.

One year ago: Buffalo Blue Cheese Meatballs

7 Layer Dip

2010-02-15T06:39:00.002-05:00

There are many versions of the 7 layer dip. I created my own 7 layers to omit the foods I dislike. Luckily people still enjoy my version even though it lacks onions and lettuce. Onions are evil and lettuce only belongs in a salad =).

INGREDIENTS

1 can refried beans
1 cup sour cream
1 cup salsa
1/3 cup guacamole
mexican style shredded cheese
sliced pitted ripe olives
sliced jarred jalapenos
tortilla chips

DIRECTIONS

Spread beans onto bottom of 9-inch pie plate or quiche dish.

Layer all remaining ingredients, in the order listed, except chips overs. Cover and refrigerate several hours or until chilled.

Serve with chips.

One year ago: Sausage Dip

Peanut Butter and Cream Brownie Torte

2010-02-12T06:01:00.004-05:00

Amazing and impressive is the best way to sum this dessert up. You have a fudgy brownie layer, a creamy peanut butter layer and it is all topped with a light whipped topping...perfection!

Adapted from Jif

INGREDIENTS

cooking spray
1 (19.5 oz.) boxed brownie mix
8 ounce package cream cheese, softened
1 cup peanut butter
1/2 cup powdered sugar
1-12 ounce container frozen whipped topping, thawed and divided

DIRECTIONS

Heat oven to 350°F. Spray an 8 or 9-inch round springform pan with no-stick cooking spray.

Prepare brownie mix as directed on package, using oil, water and egg. Spread batter evenly into springform pan. Bake 45 to 48 minutes for 8-inch or 36 to 38 for 9-inch pan. Cool.

Beat cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in springform pan, spread mixture evenly over cooled brownies.

Top with remaining whipped topping. Use the tines of a fork to create swirls in the whipped cream. Sprinkle chocolate shavings on top of whipped cream. Refrigerate 2 hours before serving. Remove side of pan just before serving.

One year ago: Cauliflower-Goat Cheese Gratin

Banana Chocolate Chip Muffins

2010-02-10T06:15:00.002-05:00

This is the prefect thing to make with bananas that have gotten a little too ripe. I chose to try out this recipe because I had everything on hand and it called for melted butter which makes everything easier. It is my new go to recipe now. I used mini chocolate chips because they spread out more through the muffin. You have to have chocolate in every bite!

From Epicurious

INGREDIENTS

1 1/2 cups all purpose flour

2/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup mashed ripe bananas (about 2 large)

1 large egg

1/2 cup unsalted butter, melted

1/4 cup milk

3/4 cup semisweet chocolate chips

DIRECTIONS

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool

One year ago: Butter Pecan Orange Cake

Chile Cheese Bread

2010-02-09T18:53:00.004-05:00

This was the prettiest loaf of bread. It had orange from the cheddar cheese and red and two shades of green from the peppers. People will enjoy this impressive loaf of bread with a big 'ol pot of chili.

Adapted from: Pink Parsely, Orginially from Savory Baking, Mary Chech

INGREDIENTS

2 cups all-purpose flour
2 teaspoons granulated sugar
1 tablespoon baking powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
4 ounces sharp cheddar cheese, shredded
1 cup whole milk
1/3 cup vegetable oil
1 egg
1 4-ounce can chopped green chiles
3 Tablespoons finely chopped jalapeno chile, veined and seeded
1/2 cup finely chopped roasted red bell pepper

DIRECTIONS

Preheat the oven to 375, and grease or spray an 8x3 inch loaf pan.

Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.

Whisk the milk, oil, egg, green chiles, jalapeno, and red bell pepper in another bowl. Make a well in the center of the flour and cheese mixture, and pour the milk mixture in the center. Briefily blend with a spatula, only until the dry ingredients are just incorporated.

Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.

One year ago: Baked Ziti

Pepperoni Bruschetta

2010-02-03T05:23:00.003-05:00

I wanted to make an appetizer with pepperoni, but I wanted to avoid a dip recipe or something with cheese. Technically bruschetta is the toasted bread you serve with some sort of topping on it. But it seems like most people refer to bruschetta as the topping instead...so that is why I named this pepperoni bruschetta. This is a perfect if your looking for something simple and different.

INGREDIENTS

4 ounces pepperoni, diced (I used a pepperoni stick verses slices)

4 ounces black olives, chopped

10 ounces cherry tomatoes, seeded and chopped

1-2 tablespoons extra virgin olive oil

a splash of red wine vinegar

1/2 teaspoon garlic, grated

1/4 cup fresh basil, chopped

salt and pepper

1-3 tablespoons extra virgin olive oil

toasted bread rounds

DIRECTIONS

Combine all your ingredients (expect the bread and olive oil) in bowl and mix thoroughly. Incorporate the desired amount of olive oil . The amount olive oil will depend on how loose you want the mixture to be. I used about 2 tablespoons.

Serve with toasted bread rounds.

(If you make this ahead of time and refrigerate it before serving make sure to let it come to room temperature first.)

One year ago: Pimento Cheese Spread

Baked Ham and Swiss Rolls

2010-02-01T05:25:00.001-05:00

We all go to gatherings and there are usually ham biscuits. Sure they may be good...but they are not very exciting. This recipe on the other hand is a nice twist on what you typically see.

INGREDIENTS

24 small potato rolls

1/2 pound thinly sliced deli ham
1/2 pound thinly sliced swiss cheese

1 stick butter

2 tablespoons mustard

2 teaspoons worcestershire sauce

2 tablespoons poppy seeds

DIRECTIONS

Preheat oven to 375 degrees.

On the stove top melt butter with mustard, worcestershire sauce and poppy seeds.

Without separating rolls individually cut through the bread vertically so you end up with all the tops still connected and all the bottoms connected.

Lightly brush the inside of the bread with the butter mixture. Layer the ham and cheese on the bottom layer of rolls, top with the top layer and cut into individual rolls. Place rolls in a 9x13 baking dish and drizzle the remaining butter mixture over the rolls.

Cover with foil and bake 15-20 minutes, or until cheese is melted.

One year ago: Deviled Eggs

Chili Lime Marinated Drumsticks

2010-01-25T09:26:00.004-05:00

My plan was to marinate this for at least two hours, but people showed up earlier than planned so I was only able to marinate the chicken for an hour. If I had marinaded it longer the flavor would of came through more. But the flavor the chicken did have was good and the meat was so tender and moist.

Marinade from Recipezaar

INGREDIENTS

1 cup olive oil
3 fluid ounces red wine vinegar
4 ounces lime juice (freshly squeezed preferred)
2 tablespoons chili powder
1/2 teaspoon paprika
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 teaspoon red cayenne pepper
1/8 teaspoon garlic powder
3 dashes hot sauce
3/4 teaspoon onion powder

20 chicken drumsticks

DIRECTIONS

Preheat oven to 400 degrees.

Mix marinade ingredients together.

In two gallon bags split up the chicken and place one cup of marinade in each bag. Seal the bags well, shake and let your chicken marinade in the refrigerator. Make sure to move the chicken around in the marinade every 15 or so minutes.

Cook for 25 minutes, flip and cook another 25 minutes.

One year ago: Chili-Garlic Roasted Broccoli

Jalapeno Popper Spread

2010-01-19T05:28:00.002-05:00

As usual this isn't much to look at....but it was truly amazing (and extremely unhealthy). I read the reviews on this and people commented how much it really tasted like a jalapeno popper. Although I was hesitant, I gave it and try...and it really does taste like poppers! I added panko bread crumbs before putting it in the oven to give it a nice crunch like traditional fried jalapeno poppers have. This is a must try!

Adapted from Allrecipes.com

INGREDIENTS

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
panko bread crumbs

DIRECTIONS

Preheat oven to 375

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in Parmesan cheese, green chiles and jalapeno peppers. Pour mixture into a 8x8 dish, and sprinkle with panko bread crumbs.

Bake until bubbly and panko starts browning...about 20 minutes.

One year ago: Risotto Cakes

Better Than Sex Cake

2010-01-18T10:12:00.003-05:00

This is one of those recipes that is simple to make and everyone loves. I have seen several recipes for this cake and next time I plan to add some fudge topping to the caramel and sweetened condensed milk. The cool whip tones down all the sweetness and gives it a nice balance.

From Allrecipes.com

INGREDIENTS

1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.

In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.

Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. (I also added some chocolate syrup to mine.)

Refrigerate and serve right from the pan!

One year ago: Roasted Poblano, Potato and Corn Soup