tag:blogger.com,1999:blog-15016340173064115102024-03-08T04:04:48.989-05:00Lemons & LoveMelissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.comBlogger202125tag:blogger.com,1999:blog-1501634017306411510.post-87231007763249515812013-11-06T06:00:00.000-05:002013-11-06T06:00:00.951-05:00Cake Batter Blondies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">I am not afraid to admit I like shortcuts sometimes. When I find a dessert recipe that uses a cake mix I am all for it. I have a bad habit of buying cake mixes when they go on sale and then they just sit in my cabinet until they expire. So when I saw this recipe I knew I had to make it....besides, who doesn't like funfetti?!</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">From <a href="http://www.sixsistersstuff.com/2011/08/cake-batter-blondies-recipe.html" target="_blank">Six Sisters' Stuff</a></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>INGREDIENTS</b></span><span style="font-family: Georgia, "Times New Roman", serif;"><br />1 box yellow (or Funfetti!) cake mix</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup vegetable oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 egg</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/3 – 1/2 cup milk</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup rainbow sprinkles (if you use a yellow cake mix, add these in)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup white chocolate chips </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b>DIRECTIONS</b></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Combine the cake mix, oil, and egg in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in white chocolate chips. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Spray pan (either 8x11" or 9x9" pan) with non-stick cooking spray. Dump batter in pan and spread to the edges. Bake for 25-30 minutes at 350 degrees. They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up. </span><br />
<span style="font-family: Georgia;"></span><br />Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-22554144094579635672013-11-05T06:00:00.000-05:002013-11-05T06:00:00.930-05:00Slow Cooker Jambalaya<br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I love jambalaya and love it even more when I can throw everything into the slow cooker and walk away. This was full of flavor and the perfect dinner to come home to after working all day. All I had to do was cook up some rice...I used flavored rice for an extra punch of flavor.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">From <a href="http://www.plainchicken.com/2011/03/slow-cooker-jambalaya.html" target="_blank">Plain Chicken</a></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong>INGREDIENTS</strong></span><br />
<strong><span style="font-family: Georgia;"></span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes<br /> 1 pound smoked turkey sausage, sliced <br /> 1 (28 ounce) can diced tomatoes with juice<br /> 3 Tbsp dried minced onion flakes<br /> 1 cup chicken broth<br /> 2 teaspoons dried oregano<br /> 2 teaspoons dried parsley<br /> 2 tsp minced garlic<br /> 2 teaspoons Cajun seasoning<br /> 1 teaspoon cayenne pepper<br /> 1/2 teaspoon dried thyme<br /> white rice or instant rice (I used 2 packs of Uncle Ben's Ready Rice - Garlic & Butter flavor)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>DIRECTIONS</strong><br /><br />In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.</span><br />
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Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-50264208660962165232013-11-04T05:03:00.000-05:002013-11-04T05:03:00.798-05:00Eggnog Eclair Dessert<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">It is that time of year for eggnog to be back on the shelves...and this is something you must make while you can get your hands on it!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Slightly adapted from <span id="goog_1713640386"></span></span><a href="http://www.kraftrecipes.com/recipes/eggnog-eclair-dessert-119397.aspx" target="_blank"><span style="font-family: Georgia, "Times New Roman", serif;">Kraft</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> <span id="goog_1713640382"></span></span><a href="http://www.blogger.com/"></a><span id="goog_1713640387"></span><span id="goog_1713640383"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="amount">
<span style="font-family: Georgia, "Times New Roman", serif;">1 package (8 ounces)<span class="ingredientNodeInner"> cream cheese</span>, softened</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="ingredients">2 </span><span itemprop="ingredients">cups eggnog
</span> </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="ingredients">1 </span><span itemprop="ingredients">package (3.4 ounces) v<span class="ingredientNodeInner">anilla instant pudding</span>
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<span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="ingredients">1/4</span><span itemprop="ingredients"> teaspoon <span class="ingredientNodeInner">ground nutmeg</span>
</span> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="ingredients">2-1/2 </span><span itemprop="ingredients">cups thawed cool whip whipped topping, divided
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<span style="font-family: Georgia, "Times New Roman", serif;"><span itemprop="ingredients">78 </span><span itemprop="ingredients"><span class="ingredientNodeInner">NILLA Wafers</span>
</span> <br /><span itemprop="ingredients">2 squares BAKER'S Semi-Sweet Chocolate
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">DIRECTIONS</span></strong><br />
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<span itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>BEAT </strong>cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups cool whip. <br /> </span></span><br />
<span itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>LINE </strong>9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours. <br /> </span></span><br />
<span itemprop="recipeInstructions"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>INVERT </strong>dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining cool whip in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining cool whip and wafers.</span></span></div>
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Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-2258125344923252162013-10-25T20:38:00.001-04:002013-10-25T20:38:55.787-04:00Garlic Studded Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">I haven't posted in well, forever...but I made this recipe last night and it was so amazing I had to get back on here to share it. The marinade ingredients are all strong tastes, but when you mix these all together it gives you an unforgettable flavor combination. I always worry about my pork being dry, but the end result was the moistest pork I have ever made, or had for that matter. This is worthy of a dinner party or even a holiday.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">From: <a href="http://foodie2sisters.blogspot.com/2012/05/delicious-pork-tenderloins.html" target="_blank">Foodie Sisters</a></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">INGREDIENTS</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs)<br />4 garlic cloves, quartered/sliced/slivered<br />1/4 cup soy sauce<br />2 tablespoon country dijon mustard (whole grain mustard)<br />4 tablespoon honey<br />2 tablespoon fresh orange juice<br />1 tablespoon finely chopped fresh rosemary or Herbs de Provence<br />freshly ground pepper, to taste<br />3 tablespoon olive oil<br /><br />DIRECTIONS</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 degrees.<br /></span><span style="font-family: "Sunshiney", "serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Take tenderloins out of package. Rinse and pat dry. Spray a 9x13 baking dish and place tenderloins inside.</span></span><br />
<span style="font-family: "Sunshiney", "serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. Place a garlic piece into each hole.</span></span><div class="yiv0099785267MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Sunshiney", "serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Make the marinade next. In a measuring cup or bowl, whisk together everything except for olive oil. Then slowly drizzle in the oil while whisking.</span></span></div>
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<span style="font-family: "Sunshiney", "serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Pour marinade over tenderloins.</span></span></div>
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<span style="font-family: "Sunshiney", "serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Bake, uncovered, for 45 minutes, basting once halfway through cooking process. </span></span></div>
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<span id="yui_3_13_0_rc_1_1_1382747357321_2380" style="font-family: "Sunshiney", "serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Once removed from the oven, let pork rest on a cutting board for 10 minutes before cutting in.</span></span></div>
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<span id="yui_3_13_0_rc_1_1_1382747357321_2376" style="font-family: "Sunshiney", "serif";"><span style="font-family: Georgia, "Times New Roman", serif;">Don't forget to pour the sauce</span><span style="font-family: Georgia, "Times New Roman", serif;"> over the pork, it is amazing!</span></span></div>
Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-74246732440134444832013-03-06T06:00:00.000-05:002013-03-06T06:00:03.577-05:00Baked Lemon Donuts<br />
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<span style="font-family: Verdana, sans-serif;">From <a href="http://abitchinkitchen.blogspot.com/2012/04/baked-lemon-donuts.html" target="_blank">A Bitchin' Kitchen</a></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">INGREDIENTS<br /><br /><i>For the donuts:</i><br />
1 1/2 cups flour<br />
1/2 cup sugar<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 egg<br />
1 6-oz container Lemon Greek Yogurt<br />
1/3 cup canola oil<br />
1/3 cup milk<br />
Zest of one lemon<br />
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<i>For the glaze:</i></div>
Juice of one lemon<br />
1 cup powdered sugar<br />
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DIRECTIONS</div>
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Preheat oven to 325 degrees.</div>
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Prepare donut pan by spraying with non-stick baking spray.</div>
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<div>
In a large mixing bowl, combine flour, sugar, baking powder, baking soda,
and salt. Set aside. In a medium sized bowl, whisk together egg, yogurt, oil,
milk and lemon zest. Gradually add wet ingredients to the dry ingredients, while
mixing, until just combined. Using a pastry bag, pipe batter into prepared donut
pan. Bake 10-15 minutes until a tester inserted into the center of the donut
comes out clean. Cool donuts on wire baking rack. </div>
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<div>
While donuts are cooling, prepare glaze. Combine lemon juice and powdered
sugar, and whisk together. Drizzle glaze over cooled donuts, or dip each donut
into the glaze for complete coverage. </div>
</span><br />
Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com1tag:blogger.com,1999:blog-1501634017306411510.post-42318715430316058712013-03-05T06:47:00.000-05:002013-03-05T06:47:00.596-05:00Sweet Corn Mac 'n' Cheese<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">From <a href="http://www.foodnetwork.com/recipes/sweet-corn-mac-n-cheese-recipe/index.html" target="_blank">The Food Network</a></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">INGREDIENTS</span><br />
<span style="font-family: Verdana;"></span><br />
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">Two 8-ounce cans creamed corn </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1 cup milk </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1/4 teaspoon onion powder, optional </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1 heaping tablespoon cornstarch </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">Pinch ground nutmeg </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">Salt and ground black pepper </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">3 dashes hot sauce, optional, plus more for serving </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">2 cups elbow macaroni </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">8 ounces grated mild yellow Cheddar </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">12 ounces grated mozzarella </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1 egg, lightly beaten </span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1 cup croutons (I used panko breadcrumbs)</span></li>
<li itemprop="ingredients"><span style="font-family: Verdana, sans-serif;">1 tablespoon olive oil</span></li>
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<span style="font-family: Verdana;"></span> </div>
<div itemprop="ingredients">
<br /></div>
<span style="font-family: Verdana;"><div itemprop="ingredients">
DIRECTIONS</div>
<div itemprop="ingredients">
Preheat the oven to 350 degrees F. Move one rack to the top of the oven. </div>
<br />
In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes. <br />
<br />
Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm. <br />
<br />
Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella. <br />
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In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce. </span>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-68483443803195900762013-02-11T06:00:00.000-05:002013-02-11T06:00:00.068-05:00Oreo Truffle Brownies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Pretty much everyone has had brownies and most people have had Oreo truffles...so when you put them together you can imagine how rich are fantastic they are. I did cheat and used a brownie mix since I had one sitting around, but the original recipe does call for brownies made from scratch.</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">From: <a href="http://www.chef-in-training.com/2012/08/oreo-truffle-brownies/" target="_blank">Chef In Training</a> </span><span style="font-family: Verdana, sans-serif;"><span class="amount"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span class="amount">INGREDIENTS</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span class="amount"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span class="amount">1 cup</span> <span class="name">butter</span> <i class="notes">softened</i></span><br />
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;"><span class="amount">2 cups</span> <span class="name">sugar</span> <i class="notes"></i></span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;"><span class="amount">4 </span> <span class="name">eggs</span> <i class="notes"></i></span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;"><span class="amount">1 teaspoon </span><span class="name">vanilla</span> <i class="notes"></i></span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;"><span class="amount">1/2 cup</span> <span class="name">unsweetened cocoa</span> <i class="notes"></i></span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="amount">1 1/3 cups</span> <span class="name">flour</span> <i class="notes"></i></span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;"><span class="amount">1/2 teaspoon</span> <span class="name">salt</span> <i class="notes"></i></span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;"><span class="amount">1 package</span> <span class="name">Double Stuffed Oreos</span> <i class="notes"></i></span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">4 ounces <span class="name">cream cheese</span> <i class="notes">softened, add more as needed (I used almost all 8 ounces)</i></span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;"><span class="amount">10 ounces</span> <span class="name">Dipping Chocolate</span> </span></div>
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<span style="font-family: Verdana;"></span> </div>
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<span style="font-family: Verdana;">DIRECTIONS</span></div>
<div class="ingredient">
<span style="font-family: Verdana;"></span> </div>
<span style="font-family: Verdana, sans-serif;">Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan. Bake at 350 F for 20-25 minutes. Allow to cool completely.</span><span style="font-family: Verdana, sans-serif;">While brownies are cooling, make Oreo truffle layer. Crush Oreos finely in a food processor or by putting them in a ziplock bag and smashing them until finely ground with a rolling pin. When Oreos are finely crushed, using hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined. Start with 4 oz and keep adding until desired consistency is reached. When Brownies have cooled completely, place layer of Oreo truffle on top.</span><span style="font-family: Verdana, sans-serif;">Melt dipping chocolate (you can use chocolate chips or other chocolate candy coating) and pour and spread evenly over the top of the Oreo truffle layer. Cover and put in fridge until set.</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"><em><strong>Recipe Rewind: </strong></em><a href="http://melissaheartsfood.blogspot.com/2011/03/peanut-butter-cup-sugar-cookie-cups.html" target="_blank"><em><strong>Peanut Butter Cups Sugar Cookie Cups</strong></em></a></span><br />
<span style="font-family: Verdana;"></span><br />
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<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;"></span>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-3013922281789734432013-02-10T14:13:00.001-05:002013-02-10T14:14:37.308-05:00Baked Spaghetti Lasagna<div class="separator" style="clear: both; text-align: center;">
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<a href="http://farm9.staticflickr.com/8353/8334608099_1e8bcb3c47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm9.staticflickr.com/8353/8334608099_1e8bcb3c47.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana;">All I can say about this is you must make it....now! And it makes a ton of gooey goodness.</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana;">From <a href="http://cassiecraves.blogspot.com/2012/11/baked-spaghetti-lasagna.html" target="_blank">Cassie Craves</a></span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana, sans-serif;">INGREDIENTS</span><br />
<span style="font-family: Verdana;"></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1 1/2 pounds (24
ounces) spaghetti</span></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">8 cups (32 ounces)
shredded mozzarella cheese</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">8 ounces ricotta
cheese</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">8 ounces sour
cream</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">8 ounces cream
cheese</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1 cup half and half,
milk, or heavy cream</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1/2 cup grated parmesan
cheese, divided</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1 tablespoon Italian
seasoning</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">3 cloves minced
garlic</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1 teaspoon
salt</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon
pepper</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">2 tablespoons
butter</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1 onion,
chopped</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">3 cloves garlic,
minced</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1 pound Italian
sausage</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1 jar spaghetti
sauce</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">Salt and pepper, and
any other seasonings, to taste</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;">DIRECTIONS</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">Preheat oven to 350
degrees. Cook spaghetti according to package directions; drain.</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">In a large bowl,
stir together ricotta, sour cream, cream cheese, half-and-half, mozzarella,
Italian seasoning, garlic, salt, pepper, and half of the parmesan cheese. Add
spaghetti and toss until well coated.</span></span></div>
<span style="font-family: Verdana, sans-serif;">
<span style="font-family: Verdana, sans-serif;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">Pour the spaghetti
mixture into a 9 x 13 pan lightly sprayed with cooking spray. Top spaghetti with
remaining parmesan cheese. Cover dish aluminum foil and bake 30
minutes.</span></span><br />
<span style="font-family: Verdana, sans-serif;">
<span style="font-family: Verdana, sans-serif;"></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">While the pasta is
baking, prepare the meat sauce. Melt the butter in a large skillet; add onion
and sausage and saute until the meat is cooked through and the onion is
translucent. Add spaghetti sauce, adjust for seasoning, and simmer until the
pasta is ready.</span></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">Remove the pasta
from the oven and let it rest for 5 minutes. Cut the pasta into squares and top
each serving with the meat sauce.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><strong><em>Recipe Rewind: </em></strong><a href="http://melissaheartsfood.blogspot.com/2011/03/chicken-and-pineapple-quesadillas.html" target="_blank"><strong><em>Chicken and Pineapple Quesadillas</em></strong></a> </span></span></div>
<span style="font-family: Verdana;"></span><br />Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-59108907862619855922012-08-31T06:22:00.000-04:002012-08-31T06:22:00.494-04:00Chicken Caesar Sandwiches<br />
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<a href="http://farm9.staticflickr.com/8010/7531020284_3307c16a6c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm9.staticflickr.com/8010/7531020284_3307c16a6c.jpg" width="400" /></a></div>
<br />
<br />
This could not had been easier more flavorful. I also used leftover to topped salads with...absolutely wonderful. The one thing I changed from the recipe posted below was I simply used bottled Caesar salad dressing in place of the cream of chicken soup and salad dressing mix. <br />
<br />
From <a href="http://www.bettycrocker.com/recipes/chicken-caesar-sandwiches/cb96ab46-5fe7-417d-880a-47f7e5778706" target="_blank">Betty Crocker</a><br />
<br />
INGREDIENTS<br />
<br />
2 pounds boneless, skinless chicken thighs or breasts<br />1 envelope (1.2 ounces) Caesar dressing mix<br />1 can (10 3/4 ounces) condensed cream of chicken soup<br />1/3 cup shredded Parmesan cheese<br />
1/4 cup chopped fresh parsley<br />1/2 teaspoon coarsely ground pepper<br />2 cups shredded romaine lettuce<br />12 “dollar” buns (about 2 1/2 inches in diameter)<br />
<br />DIRECTIONS<span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel"><br /><br />Place chicken in 3- to 4-quart slow cooker.</span><br />
<dl>
<li class="instruction" itemprop="recipeInstructions"><span class="recipeStepHeading"><br /></span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel">Cover and cook on Low heat setting 6 to 7 hours<br /><br /></span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel">Remove
chicken from cooker, using slotted spoon; place on cutting board.
Discard liquid in cooker. Shred chicken, using 2 forks. Mix dressing mix
(dry), soup (or bottled dressing), cheese, parsley and pepper in cooker; gently fold in
chicken. Increase heat setting to High. Cover and cook 30 to 35 minutes
or until mixture is hot<br /><br /></span><span class="stepDescription instruction" id="main_0_leftcolumn_0_MethodsListView_ctrl3_StepDescriptionItemLabel">To
serve, spoon 1/4 cup chicken mixture onto lettuce in each bun. Chicken
mixture will hold on Low heat setting up to 2 hours; stir occasionally.<br /><i><b><br /></b></i></span>
</li>
</dl>
<i><b>
Recipe Rewind: <a href="http://melissaheartsfood.blogspot.com/2011/03/chicken-and-pineapple-quesadillas.html" target="_blank">Chicken and Pineapple Quesadilla</a></b></i><br /><br />
Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-68893010792531330252012-07-11T07:13:00.000-04:002012-07-11T07:13:00.073-04:00BLT Dip<div class="separator" style="clear: both; text-align: center;">
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<a href="http://farm8.staticflickr.com/7127/7531005238_7a7b36d37b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="http://farm8.staticflickr.com/7127/7531005238_7a7b36d37b.jpg" width="500" /></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;">This dip is amazing and addicting. The only thing I added was some pepper a little tomato paste to add flavor.</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;">From <a href="http://allrecipes.com/recipe/blt-dip/detail.aspx?event8=1&prop24=SR_Title&e11=blt%20dip&e8=Quick%20Search&event10=1&e7=Recipe" target="_blank">Allrecipes</a></span></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;">INGREDIENTS</span><br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;">1 pound bacon
<br />1 cup mayonnaise
<br />1 cup sour cream
<br />1 tomato - peeled, seeded and diced
<br /><br />DIRECTIONS
<br /><br />
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
(I simply baked mine in the oven on 400)><br /><br />In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving. </span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;">Recipe Rewind: <a href="http://melissaheartsfood.blogspot.com/2011/03/ultimate-meatballs.html" target="_blank">Ultimate Meatballs</a></span></div>
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<br />Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-81515210166883668972012-07-09T05:44:00.000-04:002012-07-09T05:44:00.637-04:00Cookie Dough Truffles<div class="separator" style="clear: both; text-align: center;">
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<a href="http://farm7.staticflickr.com/6102/6349023366_ec3ea96f97.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="375" src="http://farm7.staticflickr.com/6102/6349023366_ec3ea96f97.jpg" width="500" /></a></div>
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<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;">Adapted From <a href="http://www.tasteofhome.com/Recipes/Cookie-Dough-Truffles">Taste of Home</a>
<br /><br />INGREDIENTS<br /><br />
1/2 cup butter, softened
<br />3/4 cup packed brown sugar
<br />1 teaspoon vanilla extract
<br />2 cups all-purpose flour
<br />1 can (14 ounces) sweetened condensed milk
<br />1/2 cup miniature semisweet chocolate chips </span></div>
</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;">1-1/2 pounds semisweet chocolate , coarsely chopped
<br /><br />DIRECTIONS
<br /><br />In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips.
<br /><br />Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
<br /><br />In a microwave, melt chopped chocolate; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.</span></div>
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<span style="font-size: large;">Recipe Rewind: <a href="http://melissaheartsfood.blogspot.com/2011/03/beer-dip.html">Beer Dip</a></span></div>
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</div>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-31044532805066134152012-03-23T06:28:00.002-04:002012-03-23T06:28:00.624-04:00Mozzarella-Baked Gnocchi<a href="http://farm8.staticflickr.com/7143/6843936575_6f7ca52481.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 375px;" src="http://farm8.staticflickr.com/7143/6843936575_6f7ca52481.jpg" alt="" border="0" /></a>
<br /><span style="font-family: times new roman;font-size:130%;" >Posting this recipe makes me want to run out to get the ingredients so I can make it again NOW. I only had one small issue when I made this and it was the top got watery. It may had been the fresh mozzarella I used, but I simply blotted it with some paper towels and everything ended up just fine and delicious. I also skipped the onion step since I do not like them, but I have left it in the instructions since most people do. And for the garlic and red pepper flakes I added it into the sauce mixture.
<br />
<br />Slightly adapted from: <a href="http://cassiecraves.blogspot.com/2011/11/mozzarella-baked-gnocchi.html">Cassie Craves</a>
<br />
<br />INGREDIENTS
<br />
<br /></span><span style="font-family: georgia;font-size:130%;" ><span style="font-size: 85%;">2 packages vacuum-packed gnocchi (I think they run about 15.75 ounces each)</span>
<br /><span style="font-size: 85%;">1 tablespoon olive oil</span> </span><span style="font-family: georgia;font-size:130%;" >
<br /><span style="font-size: 85%;">1 tablespoon butter</span> </span><span style="font-family: georgia;font-size:130%;" >
<br /><span style="font-size: 85%;">1 onion, chopped</span> </span><span style="font-family: georgia;font-size:130%;" >
<br /><span style="font-size: 85%;">3 cloves garlic, chopped</span> </span><span style="font-family: georgia;font-size:130%;" >
<br /><span style="font-size: 85%;">1/8 to 1/4 teaspoon crushed red pepper flakes</span> </span><span style="font-family: georgia;font-size:130%;" >
<br /><span style="font-size: 85%;">Salt and pepper to taste</span> </span><span style="font-family: georgia;font-size:130%;" >
<br /><span style="font-size: 85%;">1 15-ounce can tomato sauce</span> </span><span style="font-family: georgia;font-size:130%;" >
<br /><span style="font-size: 85%;">1 15-ounce can diced Italian-style tomatoes</span> </span><span style="font-family: georgia;font-size:130%;" >
<br /><span style="font-size: 85%;">1 tablespoon Italian seasoning</span> </span><span style="font-family: georgia;font-size:130%;" >
<br /><span style="font-size: 85%;">1/2 to 1 pound fresh mozzarella cheese, sliced </span> </span><span style="font-family: georgia;font-size:130%;" ><span style="font-size:100%;">(I used a pound)
<br />3/4 cup chopped pepperoni
<br /></span>
<br />DIRECTIONS
<br />
<br /><span style="font-size: 85%;">Cook gnocchi in boiling salted water, one minute shy of directions on package; drain.</span> </span><span style="font-family: georgia;font-size:130%;" >
<br />
<br /><span style="font-size: 85%;">Meanwhile, heat butter and olive oil in a large skillet. Add onion and cook until softened. Add garlic, and cook and stir for 30 seconds. Add red pepper flakes and salt and pepper to taste.</span> </span><span style="font-family: georgia;font-size:130%;" >
<br />
<br /><span style="font-size: 85%;">Stir in tomato sauce, diced tomatoes, pepperoni and Italian seasoning. Heat to boiling. Taste for seasoning and adjust as needed.</span> </span><span style="font-family: georgia;font-size:130%;" >
<br />
<br /><span style="font-size: 85%;">Add sauce to cooked gnocchi. Pour into a greased 9 x 13-inch baking dish. Top with slices of mozzarella cheese.</span> </span><span style="font-family: georgia;font-size:130%;" ><span style="font-size: 85%;">
<br />
<br />Broil until cheese is melted and begins to blister. Serve.</span> </span><span style="font-family: georgia;font-size:130%;" >
<br /><span style="font-size:100%;"><br style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;">Recipe Rewind: </span></span><a href="http://melissaheartsfood.blogspot.com/2011/03/outrageous-oreo-crunch-brownies.html"><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;">Outrageous Oreo Crunch Brownies</span></span>
<br /></a></span><p>
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<u><span style="font-size: x-large;">Slutty Brownies</span></u><br />
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<a href="http://farm8.staticflickr.com/7056/6843942889_4d5bc67c9d.jpg"><img alt="" border="0" src="http://farm8.staticflickr.com/7056/6843942889_4d5bc67c9d.jpg" style="display: block; height: 375px; margin: 0px auto 10px; text-align: center; width: 500px;" /> </a>
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There is no word to describe how amazing these brownies were. All you need to know is the bottom later is chocolate chip cookies, then a layer of Oreos and that is all topped with gooey fudge brownies. The name "Slutty Brownies" is something I saw on Pinterest...that is a much more fun name than "Ultimate Chocolate Chip Cookie 'n Oreo Brownie Bar", so I stuck with Slutty ;).
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From: <a href="http://www.kevinandamanda.com/whatsnew/new-recipes/ultimate-chocolate-chip-cookie-n-oreo-fudge-brownie-bar.html">Kevin & Amanda</a>
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INGREDIENTS<br />
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1 cup (2 sticks) butter, softened<br />
1 cup granulated sugar<br />
3/4 cup light brown sugar<br />
2 large eggs<br />
1 Tablespoon pure vanilla extract<br />
2 1/2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
2 cups (12 ounces) milk chocolate chips<br />
1 pkg Double Stuffed Oreos<br />
1 Family Size (9×13) Brownie mix (plus ingredients the boxed mix calls for)<br />
1/4 cup hot fudge topping
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DIRECTIONS
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Preheat oven to 350 degrees F.
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Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.
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In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.
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Top with a layer of Oreos.
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Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos.
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Cover with foil and bake at 350 degrees F for 30 minutes.
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Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.
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To half this recipe for an 8×8 brownie mix, simply half the chocolate chip cookie dough ingredients. (But why would you want to do that?!)
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<span style="font-style: italic; font-weight: bold;">Recipe Rewind: </span><a href="http://melissaheartsfood.blogspot.com/2011/03/white-pizza-dip.html" style="font-style: italic; font-weight: bold;">Hot Pizza Dip</a>
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</script>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-31857603611052347642012-02-09T05:03:00.002-05:002012-02-09T05:03:00.737-05:00Dorito Casserole<a href="http://farm8.staticflickr.com/7014/6843945899_d94fc086d6.jpg"><span style="color: rgb(0, 0, 0);"></span><img style="margin: 0px auto 10px; width: 500px; height: 375px; text-align: center; display: block; cursor: pointer;" border="0" alt="" src="http://farm8.staticflickr.com/7014/6843945899_d94fc086d6.jpg" /></a><br />When you hear "Dorito Casserole" you know it is going to be good and not-so-healthy. Well it was good, and I made some slight changes so I wouldn't feel so guilty. I used Baked Doritos, 2% milk and low fat cream of chicken soup. I would have used light or fat free sour cream, but I already had the full fat kind on had. This was enjoyed by everyone and next time I plan to make a double batch.<br /><br />From <a href="http://www.jamhands.net/2008/12/mexican-chicken-casserole.html">Jam Hands</a><br /><br />INGREDIENTS<br /><br />2 cups shredded cooked chicken<br /> 1 cup shredded cheddar cheese (or more if you love cheese like me)<br /> 1 can cream of chicken soup<br /> 1/2 cup milk<br /> 1/2 cup sour cream<br /> 1 can Ro-tel tomatoes<br /> 1/2 packet taco seasoning (or more- to taste)<br /> Bag of doritos<br /><br />DIRECTIONS<br /><br />Pre-heat oven to 350-f degrees.<br /><br />In a mixing bowl, combine all ingredients except doritos.<br /><br />In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.<br /><br /><strong><em>Recipe Rewind: <a href="http://melissaheartsfood.blogspot.com/2011/03/hot-corn-dip.html">Hot Corn Dip</a></em><br /><p><br /></p><br /><strong></strong></strong>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-33353843895580166602012-02-02T03:22:00.004-05:002012-02-02T03:22:00.041-05:00"Greek" Turkey and Orzo<a href="http://farm7.staticflickr.com/6100/6348272443_ee40897712.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm7.staticflickr.com/6100/6348272443_ee40897712.jpg" /></a>
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<br /><div>I didn't have high expectations for this dish, but I thought I would give it a try since I had all the main ingredients on had. This actually had much more flavor than I thought it would. And don't leave out the lemon pepper seasoning, I think it really made a difference.To be honest I am not sure what makes this "Greek" besides using Greek yogurt, but it was quick and tasty regardless. </div>
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<br />Adapted from: <a href="http://www.bettycrocker.com/recipes/greek-beef-and-orzo/87241efa-6c2d-45b8-b654-db5e6c878d14">Betty Crocker</a>
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<br />INGREDIENTS
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<br />1 pound ground turkey
<br />1 can (14 1/2 ounces) diced tomatoes, undrained
<br />1/2 cup uncooked orzo or rosamarina pasta
<br />1/2 teaspoon salt
<br />1/4 teaspoon ground red pepper
<br />a few shakes of lemon pepper seasoning
<br />1/2 cup plain low-fat yogurt (optional)
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<br />DIRECTIONS
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<br />Cook turkey in 10-inch skillet over medium-high about 6 minutes, stirring frequently, until brown; drain.
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<br />Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt.
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<br /><strong><em>Recipe Rewind: </em></strong><a href="http://melissaheartsfood.blogspot.com/2011/02/baked-ziti.html"><strong><em>Baked Ziti
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<br /></p>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com1tag:blogger.com,1999:blog-1501634017306411510.post-18921937909189951032012-01-17T06:08:00.001-05:002012-01-17T06:08:00.830-05:00Pasta Salad Shells<a href="http://farm7.staticflickr.com/6108/6349024930_7c6f879f73.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm7.staticflickr.com/6108/6349024930_7c6f879f73.jpg" /></a><br />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:<br /><br />Inspired by <a href="http://www.bettycrocker.com/recipes/italian-chop-salad-in-shells/ab5a042e-9399-4d21-9f34-9e5a71f7a905">Betty Crocker</a><br /><br />INGREDIENTS<br /><br />large cooked pasta shells<br />chopped fresh spinach<br />mini pepperoni<br />chopped cucumbers<br />chopped tomatoes<br />sliced black and green olives<br />chopped broccoli<br />shredded Italian blend cheese<br />Italian salad dressing<br /><br />DIRECTIONS<br /><br />Mix together all your ingredients and stuff into pasta shells...that is it!<br /><br />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.<br /><br /><strong><em>Recipe Rewind: </em></strong><a href="http://melissaheartsfood.blogspot.com/2011/02/slow-cooker-buffalo-chicken-sandwiches.html"><strong><em>Slow Cooker Buffalo Chicken Sandwiches<br /></em></strong></a><br /><p><br /></p>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com2tag:blogger.com,1999:blog-1501634017306411510.post-66875635209081853812012-01-12T05:52:00.001-05:002012-01-12T05:52:00.111-05:00Honey Bun Cake<a href="http://farm3.staticflickr.com/2524/5834299961_bc029532a3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm3.staticflickr.com/2524/5834299961_bc029532a3.jpg" /></a><br /><br /><div>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. </div><br /><div></div><br />From <a href="http://farm3.staticflickr.com/2524/5834299961_bc029532a3.jpg">Allrecipes</a><br /><br />INGREDIENTS<br /><br />1 (18.25 ounce) package yellow cake mix<br />3/4 cup vegetable oil<br />4 eggs<br />1 (8 ounce) container sour cream<br />1 cup brown sugar<br />1 tablespoon ground cinnamon<br /><br />2 cups confectioners' sugar<br />4 tablespoons milk<br />1 tablespoon vanilla extract<br /><br />DIRECTIONS<br /><br />Preheat oven to 325 degrees F (165 degrees C).<br /><br />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).<br /><br />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.<br /><br />To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.<br /><br /><em><strong>Recipe Rewind: </strong></em><a href="http://melissaheartsfood.blogspot.com/2011/02/strawberry-and-marshmallow-whoopie-pies.html"><em><strong>Strawberry and Marshmallow Whoopie Pies<br /></strong></em></a><br /><script type="text/javascript"><br /><br /><br />try {<br /><br /><br />var pageTracker = _gat._getTracker("UA-7431881-1");<br /><br /><br />pageTracker._trackPageview();<br /><br /><br />} catch(err) {}</script>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-84974673442786930822012-01-05T05:31:00.001-05:002012-01-05T05:31:00.602-05:00Poke Cake<a href="http://farm6.staticflickr.com/5199/5902788561_ea91c27630.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm6.staticflickr.com/5199/5902788561_ea91c27630.jpg" /></a><br />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.<br /><br />Adapted from <a href="http://www.kraftrecipes.com/recipes/luscious-lemon-poke-cake-53182.aspx">Kraft</a><br /><br />INGREDIENTS<br /><br />2 baked round white cake layers (9 inch), cooled<br />2 cups boiling water<br />1 package (3 ounces) JELL-O Strawberry<br />1 package (3 ounces) JELL-O Blue/Raspberry<br />1 package (3.4 ounces) JELL-O Strawberry Cream Instant Pudding<br />1 cup cold milk<br />3 cups thawed COOL WHIP Whipped Topping<br /><br />DIRECTIONS<br /><br />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.)<br /><br />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.<br /><br />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.<br /><br /><em><strong>Recipe Rewind: </strong></em><a href="http://melissaheartsfood.blogspot.com/2011/01/stove-top-mac-n-cheese.html"><em><strong>Stove Top Mac and Cheese<br /></strong></em></a>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-87164275948195076272012-01-03T05:21:00.002-05:002012-01-04T09:01:54.158-05:00Chili Chicken Sandwiches<p><a href="http://farm7.staticflickr.com/6164/6164545528_88691d5f84.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm7.staticflickr.com/6164/6164545528_88691d5f84.jpg" /></a><br />This is the perfect sandwich when you looking for something comforting when you do not have much time during the week.<br /><br />From <a href="http://www.tasteofhome.com/Recipes/Chili-Chicken-Sandwiches">Taste of Home<br /></a><br />INGREDIENTS<br /><br />1 package (8 ounces) cream cheese, softened<br />2 cups cubed cooked chicken<br />1-1/2 cups shredded cheddar cheese<br />1 can (4 ounces) chopped green chilies<br />3 tablespoons chopped green onions (I omitted)<br />1 teaspoon ground cumin<br />1/4 teaspoon crushed red pepper flakes<br />1/4 teaspoon chili powder<br />4 hard rolls<br />2 tablespoons minced fresh cilantro (I used parsley)<br />I also mixed in some hot sauce<br /><br />DIRECTIONS<br /><br />In a small bowl, beat the cream cheese until fluffy. Stir in the chicken, cheddar cheese, chilies, onions and seasonings.<br /><br />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.<br /><br />Place on a baking sheet. Bake at 375° for 5-7 minutes or until golden brown. Sprinkle with cilantro. Yield: 4 servings.<br /><br /><strong><em>Recipe Rewind: </em></strong><a href="http://melissaheartsfood.blogspot.com/2010/11/spicy-bean-salsa.html"><strong><em>Spicy Bean Salsa</em></strong></a><strong><em> and </em></strong><a href="http://melissaheartsfood.blogspot.com/2010/12/pierogi-and-kielbasa-bake.html"><strong><em>Pierogi and Kielbasa Bake</em></strong></a><strong><em><br /></em></strong></p>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com1tag:blogger.com,1999:blog-1501634017306411510.post-70605053666042085552012-01-02T10:08:00.004-05:002012-01-02T10:30:16.122-05:00Ultimate Sriracha Burger<a href="http://farm7.staticflickr.com/6167/6164547570_9b0e1df1ab.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 375px; DISPLAY: block; HEIGHT: 500px; CURSOR: hand" border="0" alt="" src="http://farm7.staticflickr.com/6167/6164547570_9b0e1df1ab.jpg" /></a><br />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.<br /><br />Barely adapted from <a href="http://oishiifood.wordpress.com/2011/02/08/ultimate-sriracha-burger/">Oishii</a><br /><br />INGREDIENTS<br /><br />1 1/2 pounds ground chuck<br />2 tablespoons soy sauce<br />5 tablespoons Sriracha, divided<br />2 teaspoons freshly ground black pepper<br />4 slices thick cut bacon<br />3/4 cup blue cheese dressing<br />4 buns<br />4 thick slices Swiss cheese<br />1 tomato, sliced<br />several handfuls of spinach<br /><br />DIRECTIONS<br /><br />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.<br /><br />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.<br /><br />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.<br /><br />While the burgers are cooking, combine the blue cheese dressing with the remaining 2 1/2 tablespoons Sriracha in a small bowl.<br /><br />Lightly toast the buns on the grill during the last minute of cooking time.<br />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.<br /><br /><script type="text/javascript"><br /><br /><br />try {<br /><br /><br />var pageTracker = _gat._getTracker("UA-7431881-1");<br /><br /><br />pageTracker._trackPageview();<br /><br /><br />} catch(err) {}</script><br /><br /><strong><em>Recipe Rewind: </em></strong><a href="http://melissaheartsfood.blogspot.com/2010/11/savory-shortbread.html"><strong><em>Savory Shortbread</em></strong></a><strong><em> and </em></strong><a href="http://melissaheartsfood.blogspot.com/2010/11/italian-spinach-spread.html"><strong><em>Italian Spinach Spread<br /></em></strong></a><br /><p></p>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-29241123821309592742011-11-07T06:33:00.000-05:002011-11-07T06:33:00.858-05:00BLT Pie<strong></strong><a href="http://farm7.static.flickr.com/6163/6164010327_99ac3747ce.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm7.static.flickr.com/6163/6164010327_99ac3747ce.jpg" /></a><br /><br /><div>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.<br /><br /><p>From <a href="http://www.bettycrocker.com/recipes/impossibly-easy-blt-pie/4bf7743b-4800-423e-afda-d97667f81706">Betty Crocker</a><br /><br /><p>INGREDIENTS<br /><p>12 slices bacon, crisply cooked, crumbled<br />1 cup shredded swiss cheese (4 oz)<br />1/2 cup Bisquick® mix<br />1/3 cup mayonnaise<br />3/4 cup milk<br />1/8 teaspoon pepper<br />2 eggs<br />2 tablespoons mayonnaise<br />1 cup shredded lettuce (I used spinach)<br />6 thin slices tomato<br /><br />DIRECTIONS </p></div>Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.<br /><br />In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.<br /><br />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.<br /><br /><br /><p><strong><em>Recipe Rewind: </em></strong><a href="http://melissaheartsfood.blogspot.com/2010/11/hot-virginia-ham-dip.html"><strong><em>Hot Virginia Ham Dip</em></strong></a><br /><br /><p></p>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-51167295030194440572011-10-10T05:11:00.002-04:002011-10-10T05:11:00.823-04:00Sour Cream Noodle Bake<strong></strong><br /><a href="http://farm6.static.flickr.com/5028/5692128608_526f545e76.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5028/5692128608_526f545e76.jpg" /></a><br /><br /><div></div>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.<br /><br />From: <a href="http://thepioneerwoman.com/cooking/2011/03/sour-cream-noodle-bake/">The Pioneer Woman<br /></a><br /><p>INGREDIENTS<br /><br />1-¼ pound ground chuck<br />1 can 15-ounces tomato sauce<br />½ teaspoons salt<br />pepper<br />8 ounces, weight egg noodles <br />½ cups sour cream<br />1-¼ cup small curd cottage cheese<br />½ cups Sliced Green Onions (I omitted)<br />1 cup grated sharp cheddar cheese<br /><br />DIRECTIONS<br /><br />Preheat oven to 350 degrees.<br /><br />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.<br /><br />Cook egg noodles until al dente. Drain and set aside.<br /><br />In a medium bowl, combine sour cream and cottage cheese. Add plenty of pepper. Add to noodles and stir. Add green onions and stir.<br /><br />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.<br /><br />Bake for 20 minutes, or until all cheese is melted.<br /><br /><a href="http://farm6.static.flickr.com/5025/5691560293_13169622d8.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5025/5691560293_13169622d8.jpg" /></a><br /><em><strong>Recipe Rewind: </strong></em><a href="http://melissaheartsfood.blogspot.com/2010/10/white-lasagna-toss.html"><em><strong>White Lasagna Toss</strong></em></a><br /><br /><p><br /></p>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-71947076893289733032011-09-23T05:19:00.004-04:002011-09-23T05:19:00.197-04:00Cheesy Chili Chip Dip - with a Buffalo Chicken Twist.<a href="http://farm7.static.flickr.com/6159/6164518556_d6182411ec.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm7.static.flickr.com/6159/6164518556_d6182411ec.jpg" /></a><br />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.<br /><br />INGREDIENTS<br /><br />1 pound ground chicken<br />1 can rotel<br />1 can tomato sauce<br />1 packet chili seasoning (I used low sodium)<br />1 can black beans, drained and rinsed<br />1/4 cup hot wing sauce<br />8 ounces velveeta, cubed<br />8 ounces pepper jack cheese, shredded<br /><br />DIRECTIONS<br /><br />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.<br /><br />***********************************************************************************<br /><br />Kerry's original version:<br /><br />1lb of ground turkey (cooked)<br />2 cans of diced tomatoes in garlic and onion<br />1 can of green chilis<br />1 packet of chili seasoning<br />1 can of black beans<br />1 can of corn<br /><br />Don’t drain any of the cans before you throw it in<br /><br />¼ cup hot sauce<br />3 tablespoons sugar<br />2 tablespoons brown sugar<br />3 shakes of hot pepper flakes<br />½ cup ketchup<br />½ cup tomato sauce<br />8oz velveta cheese<br />4oz swiss cheese<br />4oz white American cheese<br /><br />Throw everything in the crock pot for 8 hours on low….or whatever works.<br /><strong><em><br />Recipe Rewind: </em></strong><a href="http://melissaheartsfood.blogspot.com/2010/10/chocolate-covered-oreo-cookie-cake.html"><strong><em>Chocolate Covered Oreo Cookie Cake<br /></em></strong></a><br /><p><br /><script type="text/javascript"><br /><br /><br />try {<br /><br /><br />var pageTracker = _gat._getTracker("UA-7431881-1");<br /><br /><br />pageTracker._trackPageview();<br /><br /><br />} catch(err) {}</script><br /><br /><br /></p>Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0tag:blogger.com,1999:blog-1501634017306411510.post-23249138921710090292011-08-31T16:26:00.002-04:002011-08-31T16:39:03.163-04:00Chocolate Peanut Butter Passion Bars<a href="http://farm6.static.flickr.com/5026/5692126560_d09ed017f6.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 375px; CURSOR: hand" border="0" alt="" src="http://farm6.static.flickr.com/5026/5692126560_d09ed017f6.jpg" /></a>
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<br /><div>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.</div>
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<br /><div>From <a href="http://seeaimeecook.blogspot.com/2011/04/chocolate-peanut-butter-passion-bars.html">See Aimee Cook</a></div>
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<br /><div>INGREDIENTS</div>
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<br /><div>1/3 cup vegetable oil
<br />2 eggs
<br />1 pouch chocolate brownie mix (9x13 size)
<br />1 cup peanuts, chopped (I omitted these)
<br />14 ounce can sweetened condensed milk
<br />1/2 cup creamy peanut butter
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<br />DIRECTIONS</div>
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<br /><div>Preheat oven to 350. Lightly grease a 9x13 pan.
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<br />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.
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<br />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.
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<br />Drop rounded teaspoonfuls of the reserved brownie mixture over the peanut butter layer.
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<br />Bake for 25-30 minutes or until the top is set. Cool thoroughly before cutting.
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<br /><strong><em>Recipe Rewind: <a href="http://melissaheartsfood.blogspot.com/2010/10/italian-spinach-pie.html">Italian Spinach Pie</a></em></strong></div>
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<br />Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com1tag:blogger.com,1999:blog-1501634017306411510.post-89379322311069379752011-08-26T05:46:00.002-04:002011-08-26T05:46:00.345-04:00Risotto<a href="http://farm7.static.flickr.com/6190/6078997513_6a7b1b587d.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 364px; CURSOR: hand" border="0" alt="" src="http://farm7.static.flickr.com/6190/6078997513_6a7b1b587d.jpg" /></a>
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<br />Italian was the theme for my most recent recipe swap. I submitted this wonderful <a href="http://melissaheartsfood.blogspot.com/2011/03/white-pizza-dip.html">White Pizza Dip</a> and in return I received <a href="http://cookaholicwife.blogspot.com/2011/05/mushroom-risotto.html">Mushroom Risotto</a>. 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.
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<br />INGREDIENTS
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<br />4 cups chicken broth
<br />8 ounces mushrooms, roughly chopped
<br />1 small onion, diced
<br />2 cloves garlic, diced
<br />1 1/2 cups arborio rice
<br />1/3 cup white wine
<br />2 tablespoons unsalted butter
<br />2 tablespoons Parmesan cheese
<br />1/4 cup mozzarella cheese
<br />salt and pepper to taste
<br />olive oil
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<br />DIRECTIONS
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<br />In a medium pot, heat the chicken broth over low heat until warmed through.
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<br />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.
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<br />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.
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<br />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.
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<br />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.
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<br />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.
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<br />Season with salt and pepper and serve immediately.
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<br /><strong><em>Recipe Rewind: </em></strong><a href="http://melissaheartsfood.blogspot.com/2010/09/creamy-chicken-sausage-pasta-bake.html"><strong><em>Creamy Chicken Sausage Bake
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<br />Melissahttp://www.blogger.com/profile/13150473285038295219noreply@blogger.com0