Friday, November 27, 2009


I know that Thanksgiving is over - but I didn't get a chance to post my recipes - so I'm posting now. And who says you can only have stuffing at Thanksgiving anyways?

This is my mom's recipe and I love it. My favorite thing about the Thanksgiving meal is the stuffing. So you have to have a good recipe. This recipe is nice because it cooks in the crockpot all day - so you can get it done in the morning and not have to worry about it, plus it doesn't take up oven space.


2 loaves heavy white bread
1 stick butter
2 onions, chopped
2 cups celery, chopped
2 tsp poultry seasoning
1 tsp sage
salt and pepper, to taste
2 eggs, beaten
24-28 ounces chicken broth

Cut bread into 1 inch cubes. You can do this the night before so they will dry out or you can spread the cubes onto a cookie sheet and brown them in the oven. I did both. Place cubes in large bowl. Saute butter, onions, and celery until onions are clear. Sprinkle poultry seasoning, sage, parsley, salt and pepper over bread cubes, mix well. Pour onions and celery over bread, mix well. Pour chicken broth over bread, mix well. Pour eggs over bread, mix well.
Pour bread mixture into greased crockpot. Cook 1st 45 minutes on high and then cook on low for 4 hours.

Twice-baked sweet potatoes

adapted from kraft foods
I love sweet potatoes for Thanksgiving. I decided to try out a new recipe for this Thanksgiving

2 large sweet potatoes
2 oz Cream Cheese, cubed
2 Tbsp milk
approx 3 Tbsp brown sugar (the recipe only called for 1 Tbsp brown sugar - I added more. I just kept adding and then tasting until it was what I wanted).
1/4 tsp ground cinnamon
1/4 cup pecan pieces
Marshmallows, optional

Heat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut sides down, in foil lined baking pan. Bake 30 to 35 minutes or until tender.

Scoop out centers of potatoes into bowl, leaving 1/4 inch-thick shells. Add cream cheese, milk, sugar and cinnamon to potatoes; mash until blended.

Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted. About the last 2 minutes of baking add marshmallows on top and cook until they are slightly brown.

Monday, November 2, 2009

Butterscotch Apple Dip

This is one of my favorite fall (or any time) apple dips. It comes from my friend Heidi at Tasty Sensations. It is fabulous! I just made it for a party and it was a hit.

Butterscotch Apple Dip

8 oz butterscotch chips
1 can sweetened condensed milk
1 tsp apple cider vinegar
1 tsp cinnamon
apples (I use granny smith because the tart apple balances out the sweet dip really well)

Melt above ingredients together in a double boiler and serve. (I do not have a double boiler so I just put a glass bowl on top of one of my pots that is filled with boiling water).

Tuesday, October 27, 2009

Lemon Cream Cake

My mother in law loves the Lemon Cream Cake from Olive Garden. I decided to try and recreate it for her birthday. I got this recipe off of recipezaar. It was really good. I think the only thing that didn't measure up was the cake - since it was just a cake mix. When I make it again I will either make a cake from scratch, or my mom suggested adding 8 oz of cream cheese to the cake mix cake - I have never done this before, but I guess it makes the cake denser. I also did not have the lemon extract that it says is optional. I didn't feel that the cream had enough lemon flavor without it and so I added about 2-3 more teaspoons of lemon juice along with some lemon zest. I just kept tasting and adding more lemon until it was the desired flavor.


1 Betty Crocker white cake mix
1 1/4 cups water
1/3 cup oil
3 egg whites

1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
4 teaspoons lemon juice
1/4-1/2 teaspoon lemon extract (optional)
1 cup heavy cream

1/2 cup flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract
powdered sugar (for garnish)

If you choose to use a different brand of white cake, use the manufacturer's directions instead of mine.
Preheat oven to 350 degrees F. Grease a 10-inch layer cake pan or springform pan.
Mix the ingredients for the cake following the procedure on box. Pour batter into prepared pan.
Bake at 350 degrees F for 40-45 minutes. Cool slightly, then remove cake from pan to rack to cool completely.

In a medium-size bowl, combine cream cheese and 2 cups powdered sugar with an electric mixer until smooth. Mix in lemon juice and extract, if using.
In a large bowl with an electric mixer on high, whip cream until stiff peaks form. Using a spoon, fold cream cheese mixture into the whipped cream; set aside.

In a medium-size bowl, combine flour and 1/2 cup powdered sugar. Add butter and dribble in the vanilla extract. Cut cold butter into flour mixture until mixture is in pieces no larger than a pea. Refrigerate until ready to frost cake.

When the cake is completely cool, cut into two layers. Reserve 1/2-1 cup of the Lemon Cream Filling. Spread the remainder of the filling on the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling. Cover the top and sides of the cake with the Crumb Topping, pressing it onto the sides to cover.
Refrigerate for at least 3 hours before serving.
Cut into slices; dust with powdered sugar.

Tuesday, October 20, 2009

Succulent Braised Pork

We like to watch The Next Foodnetwork Star and this recipe came from the winner this past season. I have never braised anything before and this was so easy. The pork came out very tender and because it calls for pork shoulder it was very inexpensive. I also made her black bean recipe and it was very good served with the pork.

Succulent Braised Pork
courtesy Melissa D'Arabian

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine (you can use a cup of water instead of the red wine)
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

Perfect Black Beans

courtesy Melissa D'Arabian

1/2 pound dried black beans
1 medium onion, roughly chopped
3 fresh garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Pinch red pepper flakes
2 teaspoons sugar
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
Chopped scallions, for garnish

The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

Sunday, October 18, 2009

Orange Syrup

courtesy Kjersten Bailey

My sister in law made this syrup for us a few Christmas' ago and I don't know why it has taken me so long to make it myself. It is so good!

Orange Syrup

3/4 cup sugar
1 stick butter
1/2 cup buttermilk
zest from orange
3-4 T orange juice
1 tsp vanilla
1 tsp baking soda

Melt butter then add sugar, buttermilk, zest and orange juice. Bring to a boil. Remove from heat and add vanilla and baking soda (watch out - it expands).

Friday, October 16, 2009

Apple-Pear Crumble Pie

courtesy KRAFT magazine

This recipe is perfect for fall. It reminded me of apple crisp baked into a pie. It was easy and delicious.

3/4 cup crushed Nilla Wafers (about 24 wafers)
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1 ready to use refrigerated pie crust
4 oz cream cheese, softened
2 large baking apples, peeled, sliced (I used granny smith)
1 large pear, peeled, sliced
1/3 cup granulated sugar
1/4 cup flour
1/2 tsp ground cinnamon
Cool Whip or ice cream

Preheat oven to 375 degrees. Mix wafer crumbs, brown sugar and butter until well blended; set aside.

Place pie crust in 9 inch pie plate. Spread cream cheese carefully onto bottom of crust. (I did not use all of the 4 oz - and the next time I make it I might leave the cream cheese off all together). Sprinkle top of cream cheese with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.

Bake 35 minutes or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min if necessary to prevent crust from overbrowning. Cool on wire rack. Serve with whipped topping or ice cream. Store any leftovers in refrigerator.

Wednesday, October 14, 2009

Simple and Meaty Skillet Lasagna

courtesy My Kitchen Cafe

I really like lasagna, but don't make it much because it can be a lot of work, and the last time I made it it was dry. This recipe is so nice because it is all in one pot, is really easy, and is moist and delicious. I have made manicotti where the noodles weren't cooked first and it didn't turn out how I wanted it, so I was a little weary of this dish, but the noodles cooked perfectly. My husband requested that this recipe be put on our go to recipes - which means any time I am menu planning and need some ideas from him, this is what he wants me to make.

3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion, minced
3 medium garlic cloves, finely minced
1/8 teaspoon red pepper flakes (these do not add spice - just flavor!)
1 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 pound ground pork
1/2 pound ground beef
12 curly-edged lasagna noodles, broken into 1 inch lengths
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (do not use fat-free)

Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain.
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.

Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.

Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Monday, October 12, 2009

Cafe Rio Chicken

recipe courtesy Jamiel Bailey

I have to admit I have never tried the Cafe Rio chicken because I love their pork - but this is a really good chicken recipe.

5 lbs chicken breast (boneless, skinless)

1 sm bottle Zesty Italian Dressing

1 Tbsp chili powder

1 Tbsp cumin

3 cloves garlic, minced

Mix all ingredients together in large crock pot. Cook on high for 5 to 7 hrs. (Jamiel cubes the chicken while barely frozen and then cooks it or you can shred it after it has cooked) Keep chicken in juice to keep moist and warm.

Lime Rice

This recipe is courtesy Jamiel Bailey.

This is my cousins copy cat recipe of Cafe Rio's lime rice. I had a rice I used to make when I did my Cafe Rio pork, but this recipe has replaced it. It is really good.

In pan sauté:

2 Tbsp butter, 1 yellow onion, chopped, and 4 cloves garlic, minced.


6 2/3 c. water
8 tsp. chicken bouillon
½ bunch cilantro, chopped well
2 tsp. cumin
2 sm can diced green chilies
1 Tbsp lime juice
½ tsp salt
3 c. long grain rice

Bring to boil, reduce heat, cover and simmer for 25-30 minutes

Saturday, October 10, 2009

Glazed Lemon Cookies

Recipe courtesy America's Test Kitchen

3/4 cup granulated sugar
2 Tbsp grated fresh lemon zest
1 3/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
12 Tbsp unsalted butter, cut into 1/2 inch pieces and chilled
2 Tbsp fresh lemon juice
1 large egg yolk
1/2 tsp vanilla extract

1 Tbsp cream cheese, softened
2 Tbsp fresh lemon juice
1 1/2 cups confectioners' sugar

For the Cookies:
Process the granulated sugar and lemon zest together in a food processor until the sugar is pale yellow and damp, about 30 seconds. Add the flour, baking powder, and salt and pulse to combine, about 10 pulses. Add the butter pieces and pulse until the mixture resembles fine cornmeal, about 15 pulses.

In a small bowl, whisk the lemon juice, egg yolk, and vanilla together. (Be sure to mix this at the last minute because it will curdle if mixed together in advance). With the machine running, add the lemon juice mixture through the feed tube in a slow, steady stream, about 10 seconds. Continue to process until the dough begins to form into a ball, 10 to 15 seconds.

Transfer the dough to a clean counter and roll it into a 10 inch log, about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degress. Line 2 large baking sheets with parchment paper.

Slice the dough into 3/8-inch-thick cookies. Lay the cookies on the prepared baking sheets, spaced about 1 inch apart. Bake the cookies until the edges begin to brown, 13-16 minutes, switching and rotating the baking sheets halfway through baking. Let the cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely before glazing.

For the Glaze:

Whisk the cream cheese and lemon juice together in a medium bowl until smooth, then whisk in the confectioners' sugar. Spoon a teaspoon of the glaze onto the center of each cookie and spread it out evenly with the back of the spoon. Let the glaze dry completely, about 30 minutes, before serving.

Thursday, September 24, 2009

Baked Taquitos

I made these about a month and a half ago and have made them multiple times since. They are super easy to make and very delicious!

Baked Chicken Taquitos
adapted from My Kitchen Cafe

Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely
2 cups shredded cooked chicken
1 cup grated monterey jack cheese

small yellow or white corn tortillas - I used the small flour tortillas and we really liked those too
kosher salt
cooking spray

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

In a medium-sized bowl, mix softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

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

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (If they come unrolled stick a toothpick through them to keep them tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in salsa, sour cream, guacamole.

Wednesday, September 23, 2009

Salmon Teriyaki

courtesy Lion House Lite Recipes

¼ cup light soy sauce
¼ cup water
¼ cup sugar
1 tsp grated fresh ginger root
1 Tbsp cornstarch
1 Tbsp water
4 salmon steaks or a salmon filet
1 lemon, sliced

In a small saucepan, combine soy sauce, ¼ cup water, sugar and grated ginger. Bring to a boil. Dissolve cornstarch in 1 T water and add to soy sauce mixture. Cook until thickened (it will not be very thick). Arrange salmon in a glass baking dish, pour sauce over salmon and place lemon slices on top. Bake at 350 degrees for 20 to 30 minutes or until fish flakes easily with fork. Baste several times during baking.

Note: Fish can also be marinated in the sauce for 30 minutes or more and then broiled or cooked on a barbecue grill. Baste several times during cooking.

Tuesday, September 22, 2009

Ice Cream Dessert

I can't believe I have not posted this dessert yet because it is one of my favorites. It is super easy and delicious! This recipe comes from my sister-in-law Alyssa.

2 sticks margarine or butter
1 1/2 cups brown sugar

In a large saucepan melt the 2 sticks margarine and add the brown sugar. Bring to a boil. Remove from heat.

3 cups Cornflakes or Special K
1 1/2 cups shredded coconut
1 1/2 cups chopped nuts (I usually use walnuts or pecans)
Stir everything together

Spread mixture on bottom of 13X9 pan. Reserve about 1 - 1 1/2 cups to sprinkle on the top.

Cut 1/2 gallon of ice cream in to strips and lay on top of the mixture. Sprinkle reserved cornflake mixture on top. Put in freezer.

The original recipe has you top the dessert with raspberry danish dessert that you add frozen raspberries to. This is my favorite way to have it but when I get lazy I just put chocolate or caramel sauce on the top.

Monday, September 21, 2009

Bruschetta Chicken

adapted from Taste of Home

1 egg, slightly beaten
4 boneless, skinless chicken breast halves
¼ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 Tbsp butter, melted (I used a little olive oil)
2 large tomatoes, seeded and chopped
3 Tbsp minced fresh basil
2 garlic cloves, minced
1 Tbsp olive oil
½ tsp salt
¼ tsp pepper

Place egg in a shallow bowl. Combine the Parmesan cheese, bread crumbs and butter. Dip chicken in the egg and then coat both sides with the Parmesan mixture. Place in a greased 13X 9 inch baking dish.
Loosely cover baking dish with foil. Bake at 375 degrees for 20 minutes. Uncover, bake 5 to 10 minutes longer or until top is browned.

Meanwhile, in a bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Wednesday, September 9, 2009

Pecan Crusted Salmon

courtesy Taste of Home

My mom made this recipe for me when I went home for a visit and it is fabulous! I could not wait to get home and make it.

1-2 lbs of salmon
Soak in 1 cup milk for 10 minutes.

1/2 cup pecans, finely chopped
1/4 cup flour
2 Tbsp packed brown sugar
1 tsp season salt
1/2 tsp pepper

Coat filets with pecan mixture, gently press into the fish.

In a large frying pan brown salmon in 2 Tbsp oil on med/med hi heat.

Transfer to a baking dish coated with nonstick cooking spray. Bake at 400 degrees for 8-10 minutes or until fish flakes easily.

Wednesday, September 2, 2009

Fresh Peaches 'N Cream Pie

I got this recipe from my friend Heidi at Tasty Sensations last year. I don't know why I didn't post it then because this pie is delicious!! I love when peaches are in season mainly for this recipe!

1/4 pint whipping cream
3 oz. cream cheese
1/2 cup powdered sugar
pre-baked 9" pie shell (we use a graham cracker shell)

1/4 pint whipping cream whipped until firm with 1/4 cup powdered sugar
3 oz cream cheese, whipped with 1/4 cup powdered sugar
fold together, and put in baked and cooled 9" pie shell

peach glaze:
1/2 cup sugar
1/2 cup water
1 Tablespoon cornstarch
1/2 cup mashed peaches

Stir and bring to boil; cool. Put peach glaze into pie that is filled with the whipped cream & creamed cheese. Slice l large peach on top of peach glaze.

Monday, August 31, 2009

Nutter Butter Truffles

My sister in law Kjersten came up with this recipe. They are very close to the Oreo truffles many might be familiar with, but instead of Oreo's we used a bag of Nutter Butters. They taste like homemade Reese's Peanut Butter Cups - they are delicious!!

1 package Nutter Butter's, finely crushed
1 (8 ounce) package Cream Cheese, softened
Milk chocolate, melted
White chocolate, melted

Combine the cookie crumbs and the cream cheese together - we did this in a food processor. Roll the mixture into 1 inch balls. Dip the balls in to the melted chocolate and place on waxed-paper covered baking sheet. Drizzle tops of truffles with white chocolate. Refrigerate 1 hr or until firm. Store left over truffles in refrigerator.

Monday, August 3, 2009

Wild Teriyaki Wings

This recipe is courtesy Semi-Homemade with Sandra Lee

3 pounds chicken wing drumettes
1 tablespoon salt
1 teaspoon ground black pepper
1 bottle (10 ounces) teriyaki marinade sauce
1 can (8 ounces) crushed pineapple
2 tablespoons sesame seeds, for garnish

Preheat oven to 400 degrees F.

Wash and pat dry the chicken drumettes. Season with salt and pepper. Place the chicken in large zip-top bag. Pour the teriyaki marinade and crushed pineapple into the bag. Zip the bag and mix the chicken around with your hands by squeezing the bag. Place the bag in the refrigerator and let sit for 1 hour.

When ready to cook the drumettes, line a baking sheet with tin foil. Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece.

Bake for 40 minutes. Remove the drumettes from the oven, using tongs, place the drumettes on a serving plate. Sprinkle with sesame seeds.

Saturday, July 18, 2009

Honey Lime Chicken Enchiladas

When I told my husband I was making a new kind of enchiladas he didn't know why since we have so many other recipes that we like, but he was very happy once he tried these. They are different than any other enchilada I have ever eaten, but are very good!!
(This is another recipe that I got off of a recipe blog that I didn't write where I got it from - sorry)

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 tsp to 1 TB chili powder (depending on how spicy you like it)
2 Large cloves of garlic, finely minced or 1/2 tsp garlic powder
1 lb boneless skinless chicken breasts (about 2 Large breasts), cooked and shredded.
12 corn tortillas
2 cups of Mexican cheese blend, shredded.
2 cans green enchilada sauce
1/2 to 3/4 cup of heavy cream
cilantro, for garnish

Preheat oven to 350 degrees. Place the cooked, shredded chicken in a medium sized bowl. Set aside. In a small bowl combine honey, lime juice, chili powder and garlic. Pour over chicken and wrap in plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon of cheese, then roll the tortilla up from one side to make a rolled enchilada. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream.

Tuesday, July 7, 2009

New Old-Fashioned Oatmeal Cookies

I was food blog surfing awhile ago and copied a bunch of recipes I liked. Unfortunately I did not think to put where I got the recipes from so I can't give credit to the person who deserves it. But they do deserve credit because these cookies were fabulous!! My husband and I loved them! I had to bring them to a BBQ just so I wouldn't eat all of them!

1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
2 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
3 cups oats, rolled or quick

Preheat oven to 375F. Beat butter and sugars with an electric mixer at medium speed until creamy. Add egg and vanilla, beating well. Combine flour, baking soda, salt, and cinnamon in a bowl and whisk together. Add to the butter mixture. Add oats; stir well. Drop by rounded tablespoonfuls onto baking sheets lined with parchment paper. Bake at 375F for 9-11 minutes. Cool on pan 2 to 3 minutes. Remove cookies from pan and cool on wire racks. Spread 1 tablespoon cream filling over bottom side of half of the cookies. Top with remaining cookies, right side up.

Cream Filling
1/2 cup butter, softened
2 cups powdered sugar
1 to 2 tablespoons whipping cream
1 teaspoon vanilla extract

Beat ingredients together until combined and light and fluffy.

I'm Back!

Sorry I have been away for awhile. I do have a good reason though....

Our little girl was born on May 24. I am feeling a little more adjusted now and ready to get back in to cooking!

Wednesday, May 13, 2009

Chicken and Cashew Stir-Fry

1 lb. boneless, skinless chicken, cut into 1 inch pieces
2 Tbsp. Soy sauce
2 Tbsp. Oil
1 small onion, sliced thin
1/2 lb. mushrooms, sliced (I left these out)
2 medium carrots, peeled & sliced
1 tsp. sugar
salted cashews
2 small zucchini, sliced
1 small cabbage, shredded (about 4 cups)
1 tsp. sugar
1 pkg. frozen pea pods, thawed
1/4 cup soy sauce
2 1/2 Tbsp. cornstarch

In a small bowl, marinate chicken and 2 Tbsp. soy sauce for 15 minutes. While chicken is marinating chop, slice & shred all the veggies! This recipe is much easier if you do this before you start cooking. Heat wok to medium-high, about 375 degrees. Add chicken & stir-fry until white & firm. Add onion & mushrooms. Continue stir-frying until vegetables are soft. Remove chicken & vegetables from wok and set aside. Add 2 Tbsp. oil and stir-fry carrots until bright in color and partly cooked. Sprinkle carrots with 1 tsp. sugar, then add zucchini. Stir-fry until almost tender. Add cabbage and 1 tsp. sugar. Stir-fry all vegetables until cabbage is tender-crisp. Add cashews, pea pods, and toss to combine. Add chicken & onion mixture to wok. Stir soy sauce and cornstarch together to dissolve. Pour into the wok & stir-fry until sauce is thickened, about 1 minute. Serve over white rice.

Monday, May 11, 2009

Better Than Sex Trifle

I found this recipe on a food blog which I did not write down to give that person credit - sorry! I made this dessert for Mother's Day and it was fabulous and easy! I did not measure out the fudge, carmel, or sweetened condensed milk. I was pretty conservative with the sauces and it needed a little more, so next time I will either measure it out, or put more than I think I should.

1 German chocolate or other chocolate cake
3/4 cup fudge topping
3/4 cup carmel or butterscotch topping
3/4 cup sweetened condensed milk
1 bag of toffee pieces
1 tub of whipped topping

Bake cake as directed in a 13X9 pan. After the cake has cooled, cut into small pieces and divide into 3 parts. Layer the bottom with 1/3 of the cake pieces. Drizzle 1/4 C of the chocolate fudge, 1/4 C of the carmel, and 1/4 C of the sweetened condensed milk. Top with desired amount of toffee pieces and put a layer of cool whip. Repeat layers 2 more times. Top with cool whip and toffee pieces.

Cover and refrigerate for a couple of hours before serving.

To make this in a regular 9x13 pan:
Bake cake as directed on box. After the cake has cooled, poke holes in the cake about an inch apart with the back of a wooden spoon. Pour (one at a time) fudge, carmel, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Put desired amount of toffee chips on the top. Frost the cake with the whipped topping and remaining toffee pieces to decorate the top.

Monday, April 27, 2009

Chicken Tetrazzini

1 package (7 ounces) spaghetti, broken in to 2 inch pieces
2 cups cooked chicken breast, cubed
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 med onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1/3 cup skim milk
1/4 cup chopped green pepper
1/8 tsp peper
Additional shredded cheese

Cook spaghetti according to package directions, drain. Transfer to a large bowl. Add the next nine ingredients and mix well. Spoon in to a 2 1/2 quart casserole dish coated with cooking spray. Sprinkle top with cheese. Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.

(If you want a little larger casserole you can use 12 oz of spaghetti and 2 cans cream of mushroom soup.)

Sunday, April 26, 2009

My Mom's Meatloaf

1 - 1 1/2 lbs ground beef
3 slices soft bread
1 cup milk
1 egg
1/4 cup minced onion
1/4 tsp salt
1/4 tsp pepper
1/4 tsp mustard
1/4 tsp sage
1/4 tsp celery salt
1/4 tsp garlic
1 Tbsp Worcestershire sauce

Heat oven to 350 degrees. Tear bread into a large bowl, add milk and egg and mix. Next add meat and seasonings. Mix thoroughly. Put meat mixture in bread pan or 8X8 pan. Bake 1 hour total. After 30 minutes, drain the fat and top with ketchup sauce and then put back in the oven to finish baking.

Ketchup sauce

3 Tbsp brown sugar
1/4 cup ketchup
]1 tsp mustard
1/8 tsp nutmeg

Wednesday, April 1, 2009

Sour Cream Banana Bars

I LOVE these! This recipe is my mom's, and they are the greatest!! They freeze really well too, and I also love them right out of the freezer.

1 1/2 cups sugar
1 cup sour cream
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed bananas (about 3 large)
2 tsp vanilla
2 cups flour
1 tsp baking soda
3/4 tsp salt
1/2 cup chopped nuts

Heat oven to 375 degrees. Grease and flour jelly roll pan (15 1/2 X 10 1/2). Mix sugar, sour cream, butter, and eggs in a large bowl on low speed for 1 minute. Beat in bananas and vanilla on low speed for 30 seconds. Beat in flour, baking soda and salt on medium speed for 1 minute. Stir in nuts. Spread in pan. Bake until light brown, 20 to 25 minutes. Cool. Frost with browned butter frosting. Makes 48 bars.

Browned Butter Frosting

Heat 1/4 cup butter or margarine over medium heat until delicate brown; remove from heat. Mix in 2 cups powdered sugar. Beat in 1 tsp vanilla and 3 Tbsp milk until smooth and spreading consistency.

Friday, February 20, 2009

Chicken Lo Mein

Recipe courtesy Kraft Magazine

1/2 lb spaghetti, uncooked
1/4 cup Asian Toasted Sesame Dressing - I used the low fat dressing and it was still really good
1 lb boneless, skinless chicken breast, cut into strips
2 cloves garlic, minced
1 pkg frozen bell pepper and onion strips, thawed, drained - I used a fresh green pepper and onion. I think it made it a lot better
1/2 cup fat free reduced sodium chicken broth
1 Tbsp peanut butter
1/4 cup lite soy sauce
2 Tbsp chopped cilantro
2 Tbsp chopped Peanuts

Cook spaghetti in large saucepan as directed on package.
If using fresh vegetables - slice the onion and green pepper. Saute with a little bit of oil until onion is soft. Pour on a plate and set aside.
Heat dressing in a large nonstick skillet on medium-high heat. Add chicken and garlic; stir-fry 3 minutes or until chicken is no longer pink. Add vegetables, broth and peanut butter; stir-fry an additional 3 to 4 min or until meat is cooked through.
Drain spaghetti; return to pan. Add chicken mixture and soy sauce; mix well. Spoon onto serving platter; sprinkle with cilantro and peanuts.

Thursday, February 19, 2009

Easy Shepherds Pie

1 lb ground beef
1/2 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 can cut green beans, drained
1 can tomato soup
6 potatoes, peeled, boiled, and mashed
1/2 cup milk
1 tsp salt
2 cups grated cheddar cheese

Preheat oven to 350 degrees. Brown ground beef in a saute pan. Add onion, salt, and pepper. Saute until onion is tender. Put meat mixture into the bottom of a greased 9X13 pan. I use a smaller pan so the layers are a little thicker. Pour the green beans on top of the meat mixture and then spread the tomato soup over the beans. Combine the mashed potatoes with milk and salt. Mix well. Spread the potatoes on top of the tomato soup. Top with grated cheese. Bake for 30 minutes.

Wednesday, February 18, 2009

Eclair Cake

This is my all time favorite dessert. Growing up this is always the dessert that I would choose for my birthday cake. It is fabulous!

1 box graham crackers
2 small packages vanilla instant pudding
1 8 oz container cool whip
3 1/2 cups milk

Spray a 13X9 pan with nonstick cooking spray. Layer the bottom of the pan with graham crackers.

Mix pudding with milk. Fold in cool whip. Pour half of the pudding mixture on top of the graham crackers. Add another layer of graham crackers.

Pour the rest of the pudding mixture on top of the graham crackers, and then add another layer of graham crackers. Top with chocolate frosting. Refrigerate until ready to serve. This recipe is best the longer it sets. So I always make it the night before. You could probably make it the morning of, but I would at least let it refrigerate for 6-8 hours before serving. When serving you can put a dollop of whip cream on the top also.

Chocolate Frosting
3 T cocoa
3 T butter, at room temperature
3 T warm milk
1 1/2 cups powdered sugar

This is not the greatest picture, but it lets you see the layers.

Pasta with Ham, Peas, and Cream

Brad and I love the TV show Top Chef. On one of the recent episodes the contestants had to re-create some famous Chef's choices for their last meals. So I asked Brad what his last meal that I cook would be. I thought that I knew the answer, chicken casserole, but I was completely surprised when he chose this recipe. I really do like this recipe. It is so quick and easy that I usually just throw it together whenever I have nothing else to make, not realizing it is one of Brad's favorite.

1 cup green peas, fresh or frozen (If frozen I put in the microwave for about 1 minute)
2 Tbsp unsalted butter (I use salted butter and leave out the 1/4 tsp salt)
1 cup sliced mushrooms (I leave these out)
1 cup ham, chopped
1/2 cup heavy cream
1/4 tsp salt
1/4 tsp ground pepper
1 lb linguine, fettucine or other long pasta (I actually use the bow tie pasta)
1/2 cup grated Parmesan cheese or more to taste (I always add more)

Bring large pot of water to a boil and cook pasta according to package directions. While that cooks melt butter in a medium skillet over medium heat; add mushrooms and cook 3 to 4 minutes, until lightly browned. Add ham and cook 1 minute. Stir in peas, cream, salt, and pepper. Turn heat to low; keep warm, stirring occasionally, while pasta is cooking. Drain pasta, reserving about 1 cup of cooking water.
Toss pasta with butter mixture (if it seems too dry, add a little of the reserved cooking water - I have never had to do this). Add Parmesan and toss. Serve immediately.

Thursday, February 5, 2009

Chicken-Club-Stuffed Potatoes

Recipe courtesy Southern Living

4 large baking potatoes
1 1/2 tsp olive oil
2 tsp salt
8 bacon slices
1 cup diced cooked chicken
1 cup shredded Cheddar cheese, divided
1 cup shredded Swiss cheese, divided
1/2 cup mayonnaise
2 Tbsp minced onion
1 Tbsp Dijon mustard

Clean and pat dry potatoes. Rub potatoes evenly with oil; sprinkle with salt. Bake at 425 degrees directly on top of the oven rack for 55 minutes or until potatoes are tender and skin is crisp.

Cook bacon in a skillet over medium-high heat 7 to 10 minutes or until crisp; drain on paper towels. Crumble bacon.

When potatoes are cooked, cut potatoes in half lengthwise; scoop pulp into a large bowl, leaving shells intact. Stir together pulp, bacon, chicken, 3/4 cup Cheddar and Swiss cheese, and next 3 ingredients.

Spoon mixture into shells; sprinkle with remaining cheeses. Place on an aluminum foil lined baking sheet.

Bake at 400 degrees for 25 to 30 minutes or until thoroughly heated.

Wednesday, February 4, 2009

Cake Doughnuts

3 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmet
1/4 tsp salt
2/3 cup milk
1/4 cup butter, melted
2 eggs, beaten
2/3 cup sugar
1 tsp vanilla
Cooking oil for deep-fat frying

Combine dry ingredients. Combine eggs, sugar, and vanilla. Add milk and melted butter and beat with an electric mixer about 3 minutes. Add enough flour mixture to beat in with electric mixer. Stir in remaining flour mixture by hand. Cover dough and chill 2 hours. Turn onto lightly floured surface. Roll to 1/2 inch thick. Cut with a 2 1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. Fry doughnuts, two or three at a time, in deep hot fat (375 degrees)about 1 minute on each side or until golden, turning once with slotted spoon. Drain on paper towels. Repeat with doughnut holes.

For chocolate cake doughnuts, replace spices with 1/2 cup cocoa powder.

For sugar doughnuts after cooking, shake warm doughnuts in a bag with granulated sugar.

For powdered sugar doughnuts, wait until doughnuts are completely cooled, then shake in a bag with powdered sugar.

I got the recipe for a chocolate glaze off of the internet, and I really didn't like it, so you are on your own for finding a chocolate glaze.

Tuesday, February 3, 2009

Chicken Devan

I have two Chicken Devan recipes that I like. The first is my favorite. It is a Paula Dean recipe and is fabulous. The second I also like and it has a lot less ingredients - so if I am in a hurry, that is the one that I make.

Paula Dean's Chicken Devan

2 (10 ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked (I probably don't use quite this much)
2 cans cream of mushroom soup (I use one cream of mushroom and 1 cream of chicken, both are the 98% fat free)
1 cup mayonnaise (I use the 1/3 less fat)
1 cup sour cream (I use lite)
1 cup grated sharp Cheddar
1 Tbsp lemon juice
1 tsp curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup grated Parmesan
1/2 cup soft bread crumbs
2 Tbsp butter, melted

Preheat oven to 350 degrees.

Defrost the broccoli and drain any excess water. Put into a greased 9X13 casserole dish. Put the shredded chicken on top of the broccoli.

In a medium bowl, combine the soup, mayo, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce.

Pour the mixture on top of the broccoli and chicken. Smooth with a spatula. In another bowl combine the Parmesan, bread crumbs and butter and then sprinkle on the top.

Bake for about 30 to 45 minutes. Serve over rice.

Easy Chicken Devan

1 large bag broccoli
3 cups shredded chicken
2 cans cream of chicken
1 cup mayo
1 cup cheddar cheese
1 tsp lemon juice

Preheat oven to 375 degrees. Blend soup, mayo and lemon juice. Spread broccoli in a greased 9X13 inch pan. Put chicken on top. Cover with soup mixture. Grate cheese over the top and bake 45 minutes to 1 hour. Serve over rice.

Monday, February 2, 2009

Chile Verde

Recipe Courtesy Sisters Cafe
For Christmas Brad's mom gave me a Cast Iron Pot that I was excited to use. I decided this would be a great recipe to try it out on. The pork was great - it was very moist and tender.

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. You can either stir in the rest of the ingredients if you are using a cast iron pot or you can place the meat and onion along with all other ingredients in a crockpot. In the crockpot cover and cook on low for 7-8 hours. I cooked mine in the cast iron pot at 250 degrees for about 5-6 hours or you could cook at 300 degrees for 3-4 hours. When the meat is cooked, remove from pot and shred. Then put back in and mix with the juices. Serve with warm tortillas, cheese, guacamole, sour cream, diced tomatoes, lettuce and anything else that sounds good.

Sunday, February 1, 2009


This recipe comes from my mom. It was one of my favorites growing up. It's really easy and good. One day I want to make it with homemade bread dough...we'll see if that ever happens.

Frozen bread dough, defrosted
Pizza Sauce
Favorite pizza toppings

Roll defrosted bread dough into a rectangle. I usually take the dough out the night before and spray Pam on Saran Wrap and wrap the dough in it and put it in the refrigerator until I'm ready to use it the next night. Then I let it sit out for 10-15 minutes so it's not so cold and will roll out easier.

Put your pizza sauce and all ingredients down the center of the dough.

Make 1 1/2 inch cuts in the dough from the edge to 1/4 inch away from the ingredients in the center. See picture above.

Criss cross the dough over the ingredients. I pinch the edges closed because if you don't the ingredients usually spill out the end.

Transfer to a greased baking sheet - this might require 4 hands so you don't loose everything out of the center. Let rise 30 minutes (although I usually skip this step because we are too impatient). Bake at 350 degrees for 25-30 minutes or unti lightly brown. You can brush the top with melted butter if desired.

Meatball Subs

I got this recipe off of the blog Kitchen Cafe. We really enjoyed them. The meatballs were a little too seasoned for me so the next time I make them I will probably add a little less oregano and basil. Brad did not agree with me, he liked them how they were.

1 cup unseasoned bread crumbs
3/4 cup parmesan cheese
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup fresh parsley
3 eggs beaten separate then added
2 T dried oregano
1 T minced garlic
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes
2 pounds ground beef

Mix all of the ingredients first, then add meat and mix well. Form golf ball-sized meatballs. Bake 450 for 20-25 minutes. Makes 25-30 meatballs.

2 can crushed tomatoes
Sprinkle basil, oregano, red pepper, garlic (whatever you prefer)
Add cooked meatballs, let sauce warm up.

Buns: Put meatballs on bun and add a slice of mozzarella. Bake at 400 for 5-6 minutes until the cheese and bun are nicely toasted.

Friday, January 23, 2009

Artisan Bread Bowls

Brad and I love soup and love it even more in bread bowls. This recipe was really good. The bowls weren't quite as large as I would have liked. I made 5 bowls out of this recipe, and next time I will probably only do 4.

3 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/4 cup nonfat dry milk

2 teaspoons yeast

2 teaspoons salt

2 tablespoons oil

1 1/2 cups lukewarm water, enough to make a smooth, soft dough

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you've created a smooth dough.Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F. Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.

Wednesday, January 14, 2009

Chicken Taco Soup

1 can tomato soup
1 can chicken broth
3 cups water
1 package taco seasoning
1 can corn
1 can green beans
4 ounce can chopped green chilies
4 cooked chicken breasts, shredded

Combine all ingredients and simmer for 10 minutes

Top with tortilla chips, cheese, sour cream, and avocado