Heat's Kitchen

Barbecue Chicken Sandwiches

2012-02-14T18:27:00.000-06:00

I was a little hesitant to make this dish. I didn't know how barbecue sauce was going to go with the mayo, but I'm very glad I tried this! The flavors were awesome and I couldn't get enough of the leftovers!

Photo Courtesy of Taste of Home

Barbecue Chicken Sandwiches--adapted from Taste of Home
Total Time: 35 Minutes
Serves 8

1-1/2 pounds boneless skinless chicken breast
1/2 cup barbecue sauce
1 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 kaiser rolls, split
8 tomato slices
8 lettuce leaves

Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn to coat. Refrigerate overnight.

Grill chicken, covered, over medium-hot heat for 6-8 minutes on each side or until a meat thermometer reads 170°. Cool; cover and refrigerate chicken until chilled.

Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.

Oven "Fried" Fish

2012-02-13T21:00:00.000-06:00

Scott recently told me that I shouldn't make fish anymore for dinner. He keeps thinking there's no flavor to the recipes I've been doing lately. This recipe definitely turned that thought around! The crust was just awesome and just kept the fish so juicy! Panko bread crumbs are the only ones I'm going to use from now on!!

Oven "Fried" Fish-Adapted from Health Magazine
Total Time: 15 Minutes
Serves 4

1 1/2 pounds thick white fish fillets (cod or catfish)
1 1/2 cups low-fat buttermilk
3 tablespoons olive oil
2 cups panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 450 degrees. Soak fillets in buttermilk. Coat bottom of a 13x9 inch baking ban with 1 tablespoon olive oil; set aside. Put panko on a plate; add salt and pepper, and mix well to combine.

When oven is hot, pull fish from buttermilk; let it drain. Dredge still-wet fish in panko, patting to make sure panko adheres, then lay fillets in the prepared pan; drizzle with remaining 2 tablespoons oil.

Bake fish in top third of oven for 8-15 minutes, depending on thickness of the fish; it will be crisp and golden on the outside and tender and opaque inside when done.

Baked Blueberry Pancakes

2012-02-13T20:49:00.000-06:00

Every once in awhile I love pancakes. These weren't the kinds I love as they didn't get too fluffy, but if you're looking for something you can make and freeze for breakfast this is definitely something I'd suggest! It's so easy!

Photo courtesy of Taste of Home

Bake Blueberry Pancakes--Adapted from Taste of Home

Total Time: 20 Minutes

Serves 6

2 cups pancake mix
1-1/2 cups fat-free milk
1 egg
1 tablespoon canola oil
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
Butter and maple syrup

In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be

lumpy). Fold in blueberries.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-12 minutes or until golden brown. Serve with butter and syrup. Yield: 6 servings.

Pumpkin Parmesan Scones

2012-02-13T20:40:00.002-06:00

I remember back in high school I was in love with my coworkers homemade scones. When I came across this recipe I was very excited to try it! It was pretty good, but a little bit bland, but I guess that's what scones are supposed to be.

Photo Courtesy of Cooking Light

Pumpkin Parmesan Scones--adapted from Cooking Light

Total Time: 30 Minutes

Serves 12

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour (about 1/2 cup)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 cup canned pumpkin
1/2 cup fat-free plain yogurt
2 large egg whites, divided
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 400°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese, pressing lightly to adhere. Bake at 400° for 20 minutes or until golden. Slice scones along score lines with a serrated knife. Serve warm.

Meatball Subs

2012-02-13T20:21:00.002-06:00

I don't think I've ever eaten a meatball sub in my life, but everytime I see them I want to eat it! So, I came across this recipe & decided to make it. It was absolutely delicious! Everything about it...the sauce, the meat itself-just to die for! Seriously--go make these now.

Photo Courtesy of Babble.com

Meatball Subs--adapted from Babble.com

Total Time: 45 Minutes

Serves 6-8 Sandwiches

Meatballs

1 lb ground sirloin
1/2 lb ground mild or hot Italian sausage
1/2 cup bread crumbs
1/2 cup grated Parmesan
1 teaspoon dried Italian seasonings
2 teaspoons Worcestershire sauce
2 cloves garlic, grated
1 tablespoon grated onion (from the root end)
1 large egg

Sauce

1 large onion, diced
1 large bell pepper, diced
2 cloves garlic, chopped fine
1 – 28 oz can whole Italian tomatoes
1 – 6 oz can tomato paste
olive oil
salt to taste
1/2 – 1 teaspoon crushed red pepper flakes (optional)

Additional ingredients

hoagie rolls
sliced mozzarella

Drizzle a large soup pot with olive oil. Add diced bell peppers and onions. Saute until softened and add garlic. Saute for 2 – 3 minutes more and add canned tomatoes and tomato paste. Use a potato masher to break up tomatoes. Add herbs and pepper flake if using. Season with salt to taste. Bring to a boil and reduce to a simmer.

Combine all ingredients for meatballs in a large bowl and combine well with your hands. Form meat into meatballs and drop into sauce one at a time. As you continue to add meatballs, you’ll want to stir the ones that are cooking around to make room for the new ones. After all the meatballs are in the sauce, keep the heat on a simmer and place a lid on meatballs. Simmer, stirring occasionally for about 30 minutes, or until meatballs are done.

Preheat broiler. Serve meatballs on hoagie rolls and top with mozzarella. Place under broiler for just a few moments to melt cheese

Tuna Noodle Casserole

2012-02-12T17:12:00.000-06:00

Scott made this dish a few weeks ago and I just never got around to putting it up! This was a pretty good tuna casserole, just a little beefed up from your Tuna Helper! Nothing extraordinary about it, but still yummy!

Photo Courtesy of The Comfort Food Cookbook

Tuna Noodle Casserole--Adapted from The Comfort Food Cookbook

Total Time: 30 Minutes

Serves 6

8 ounces wide egg noodles
2 tablespoons olive oil
1/2 cup chopped yellow onion
1/3 cup chopped carrot
2 tablespoons all-purpose flour
2 3/4 cups fat-free milk
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese, divided
2 (5-ounce) cans albacore tuna in water, drained and flaked
Cooking spray

Preheat broiler.
Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.
Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Turkey Tetrazzini

2012-01-29T21:00:00.003-06:00

One of the cookbooks we got for Christmas was Cooking Light's "Comfort Food Cookbook", and we absolutely love it! We've tried a few dishes that have come out well, and I can't wait to try some of the others! This dish was alright, but a little bland. Nothing to really make it great.

Photo Courtesy of Cooking Light

Turkey Tetrazzini-adapted from The Comfort Food Cookbook

Total Time: 30 Minutes

Serves 6

10 ounces uncooked vermicelli
2 teaspoons vegetable oil
1 pound turkey breast cutlets
3/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons dry sherry
16 ounces presliced mushrooms
3/4 cup frozen green peas, thawed
3/4 cup fat-free milk
2/3 cup fat-free sour cream
1/3 cup grated Parmesan cheese
1 can reduced-fat cream of chicken soup
1/3 cup dry breadcrumbs
2 tablespoons butter, melted

Preheat oven to 450 degrees.

Cook pasta according to package directions. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan.
Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.
Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.

Baked Lime Tilapia

2012-01-29T20:48:00.001-06:00

I really enjoy tilapia, but Scott doesn't. He thinks it doesn't have much flavor. This recipe wasn't anything special, but I didn't think it was bad either.

Baked Lime Tilapia-adapted from The $5 Dinner Mom Cookbook
Total Time: 30 Minutes
Serves 4

1 tablespoon lime juice
2 teaspoons olive oil
1 teaspoon dill
salt and pepper
4 tilapia fillets

In a small bowl, whisk together the lime juice, olive oil, dill and a few dashes of salt and pepper. Pour over tilapia fillets and marinate for at least 30 minutes. Preheat the oven to 350 degrees.

Bake the fist for 15 to 20 minutes, until the fillets are opaque and flake easily.

Samoa Bars

2012-01-29T20:22:00.003-06:00

Girl Scout cookie season is almost here. I haven't bought any this year and don't really plan to. These were just about as good though! We didn't dip the bottom of the cookie in chocolate, but I definitely would the next time. These were good, but a little dry on the bottom and I think the chocolate would help it. They're pretty simple, and yummy!

Photo Courtesy of Baking Bites

Samoa Bars-adapted from Baking Bites

Total Time: 1 Hour

Makes 30 Bars

Cookie Base

1/2 cup sugar

3/4 cup butter, softened

1 large egg

1/2 tsp vanilla extract

2 cups all purpose flour

1/4 tsp salt

Topping

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. Pour dough into prepapred pan and press into an even layer. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).

Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish. Let chocolate set completely before storing in an airtight container.

Pork Roast with Mashed Potatoes and Gravy

2012-01-29T20:05:00.000-06:00

I love roasts, but I don't think any can ever compare to my grandmother's. I HAVE to remember to get her recipe soon. This roast was okay, but very dry. The gravy ended up very bitter-I may have had too much vinegar. In the end, I wasn't a huge fan, but the reviews at Taste of Home were excellent so someone else should give it a try!

Photo Courtesy of Taste of Home

Pork Roast with Mashed Potatoes and Gravy-adapted from Taste of Home

Total Time: 4 Hours

Serves 4

1 boneless whole pork loin roast (3 to 4 pounds)
1 can (14-1/2 ounces) chicken broth
1 cup julienned sweet red pepper
1/2 cup chopped onion
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
2 teaspoons cornstarch
2 teaspoons cold water
2 cups refrigerated mashed potatoes

Cut roast in half; transfer to a 5-qt. slow cooker. In a small bowl, combine the broth, red pepper, onion, vinegar, Worcestershire sauce, brown sugar and seasonings; pour over pork. Cover and cook on low for 3-4 hours or until meat is tender.

Remove pork; cut some into cubes measuring 2-1/2 cups and save for another use. (Keep remaining pork warm.)

For gravy, strain cooking juices and skim fat; pour 1 cup into a small saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Meanwhile, in a small microwave-safe bowl, cook potatoes on high for 2-3 minutes or until heated through. Let meat stand for 10 minutes before slicing; serve with potatoes and gravy.

Pizza Burgers

2012-01-29T19:42:00.000-06:00

Cheeseburgers are always a favorite of mine, but I never seem to like the ones I make at home. Whenever I get to make them on a grill, they turn out great. Unfortunately, I can't have a grill at our apartment. These were the best burgers I've ever made on the stove at home. The mix was great, but a little dry with all the parmesan but I think it helped a lot! This has a different flavors that just go really well together. Definitely something I'd make again!

Photo Courtesy of Taste of Home

Pizza Burgers-adapted from Taste of Home

Total Time: 30 minutes

Serves 4

1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/4 cup minced fresh parsley
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
1 pound ground beef
4 slices provolone cheese
4 English muffins, split and toasted
1/2 cup pizza sauce

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into four patties.

Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top burgers with cheese; cover and grill 2-3 minutes longer or until cheese is melted. Serve on muffins with pizza sauce.

Orange Teriyaki Skillet

2012-01-29T19:24:00.000-06:00

The original recipe called for pork tenderloin, but I prefer beef with stir fry. The original recipe called for marmalade, but I somehow overlooked that so I didn't include it. The food was still really good! Stir fry does get pretty hard to mess up though I think. It's all in the flavoring.

Orange Teriyaki Skillet-adapted from Pillsbury
Total Time 20 Minutes
Serves 4

1 pound stir-fry beef
1/4 teaspoon ground ginger
1/4 teaspoon sesame seeds
1 bag (19 ounces) stir fry vegetables
1/4 cup teriyaki sauce
1 can (11 ounces) mandarin orange segments
Rice to serve

In a nonstick skillet, cook and stir beef over medium-high heat 4-6 minutes or until meat is no longer pink in center.

Stir in frozen vegetables, ginger, sesame seeds and teriyaki sauce. Cover; cook 5 to 7 minutes, stirring occasionally, until bubbly and vegetables are crisp-tender. Fold in oranges with juice. Serve with rice.

Shredded Pork Burritos

2012-01-29T18:54:00.000-06:00

These pork burritos were great! Scott never loves the pork recipes I make, but he LOVED this! The pork was super tender. A little bit on the sweet side, so I probably wouldn't add the brown sugar later but it didn't ruin the dish. The main winner of this dish, however, was the sauce. I have never cooked with tomatillos before, but this was hands-down some of the best sauce I've ever had. It's good just plain with chips too! And it's so easy! Just try it and you'll understand!

Shredded Pork Burritos

Shredded Pork Burritos-adapted from Taste of Home

Total Time: 9 Hour

Serves 16

1 bone-in pork shoulder roast (5 pounds)
2 tablespoons plus 1/2 cup packed brown sugar, divided
4 teaspoons paprika, divided
2 teaspoons crushed red pepper flakes
2 teaspoons ground cumin
1 teaspoon salt
1 can (12 ounces) cola
1 cup chicken broth
1 large sweet onion, thinly sliced
2 garlic cloves, minced
TOMATILLO SAUCE:
1 cup mayonnaise
1/2 cup milk
2 tomatillos, husks removed
3/4 cup fresh cilantro leaves
1 jalapeno pepper, seeded and cut into chunks
1 envelope ranch salad dressing mix
1 tablespoon lime juice
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
16 flour tortillas (8 inches), room temperature

Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender.

Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with two forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through.

Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving.

Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.

Taco Bake

2012-01-16T20:54:00.000-06:00

A quick, simple taco bake. I added some cayenne pepper and garlic to the Bisquick mix to give it more flavor than just pancake batter. This was a good dish, nothing extraordinary, but I'd still make it again.

Photo Courtesy of Betty Crocker

Taco Bake-Adapted from Betty Crocker

Total Time: 1 hour 5 minutes

Serves 8

1 pound lean ground beef
1 medium onion, chopped
1 package taco seasoning mix
1 can (16 ounces) tomato sauce
1 can (15.25 ounces) whole kernal corn
2 cups shredded Cheddar cheese
2 cups Original Bisquick mix
1 cup milk
2 eggs
Sour cream, lettuce, tomatoes, black olives as desired

Heat oven to 325ºF. Grease rectangular pan, 13x9x2 inches.
Cook ground beef and onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in dry seasoning mix, tomato sauce and corn. Spoon into pan; sprinkle with cheese. Stir Bisquick mix, milk and eggs until smooth. Pour over beef mixture.3
Bake about 35 minutes or until knife inserted in center comes out clean. Cool 10 minutes before cutting. Serve with remaining ingredients.

Pesto Lasagna

2012-01-16T20:35:00.000-06:00

I saw this recipe on Pinterest and knew I had to make it immediately! It just looks so delicious! And I've always wanted to learn to make my own pesto! This was actually pretty simple, and the only thing I'd do differently is add some mushrooms to the dish. I feel as though it just needs a little something more. I'm also going to lower the olive oil in the pesto. After it came out of the oven, it was a little bit oily. I'm not sure how much I'm going to reduce it by, but I figure I can add more as time goes on. And now...the AMAZING recipe:

Photo Courtesy of The Italian Dish

Pesto Lasagna-Adapted from The Italian Dish

Total Time: 1 Hour 30 Minutes

Serves 4

10-20 cooked lasagna noodles (10 for 8x8 pan, 20 for 13x8 pan)
3 ounces Parmigiano Reggiano, cut into chunks
1-1/2 cups packed fresh basil leaves
1 garlic clove
1/4 cup pine nuts
1/2 cup olive oil
1/4 cup butter
1/4 cup flour
2 cups milk (whole or lowfat)
1 chicken bouillon cube (half, if using Knorr)
1/8 teaspoon grated nutmeg
1/4 teaspoon ground white pepper
1 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1 teaspoon dried oregano
8 ounces mushrooms, chopped

Make the pesto:

Place the chunks of Parmigiano cheese into the food processor and process until finely ground. Add the basil, garlic and pine nuts to food processor. Process, using pulses, till finely chopped. With machine running, add the olive oil until pesto is smooth.

Make the bechamel:

In a heavy medium saucepan, melt the butter. Whisk in the flour and stir for a couple of minutes, until the flour is cooked. Add the bouillon cube and allow to dissolve. Whisk. Add about a third of the milk, slowly, and whisk over medium heat. Add the nutmeg and pepper. When the sauce is smooth, add another third of the milk and whisk. When the sauce is smooth again, add the rest of the milk and whisk until smooth. Transfer to a heat proof bowl or Pyrex cup and let cool slightly.

Assemble lasagna:

Preheat oven to 350 degrees F.

In an 8x8 pan, place about 1/3 cup of the bechamel to coat the bottom of the pan. Lay first layer of lasagna noodles. Add enough bechamel to coat the noodles. Add some pesto and spread into the bechamel. Add a handful of the grated Parmesan. Continue to layer the noodles, bechamel, pesto and Parmesan until the last layer of noodles. On top of this, just spread the bechamel only, add the rest of the Parmesan and top with the mozzarella. Sprinkle the oregano on top. Wrap tightly with foil.

Bake for one hour. Remove foil and bake for 10 minutes more, until top is golden. Remove from oven and allow to sit for 15 minutes before slicing.

Homemade Taco Seasoning

2012-01-16T20:12:00.001-06:00

I've once again found something awesome on Pinterest. Homemade taco seasoning. Now I know EXACTLY what is in the seasoning. And this recipe makes pretty much the same amount as is in one of those packets. It's easy enough and you can make it as you go. Give it a try!

Photo Courtesy of Chef Mommy

Taco Seasoning-Adapted by Chef Mommy

Total Time: 5 Minutes

Makes Approximately 3 Ounces

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Mix all ingredients together in a bowl. Use as much or as little as needed. Store rest in an air tight container.

Haystacks

2012-01-02T18:31:00.000-06:00

Tacos and taco salad are one of my favorite things. This was a vegetarian twist on a taco salad and it was FANTASTIC! Making the homemade tortillas was so nice. We've used corn tortillas in a few recipes before, and Scott hates them! he actually likes them in this one! This dish just has so much flavor, and with the beans, you don't miss not having any meat. This would be great to make for lunch someday too!

Haystacks

Haystacks - Adapted from Every Day with Rachael Ray

Total Time: 30 Minutes

Serves 4

8 corn tortillas, halved, then cut crosswise into 1/4 inch strips
2 tablespoons olive oil
Salt to taste
Pepper to taste
2 cans (15 ounces each) pinto beans
1 1/2 cups jarred mild tomato salsa
1/2 head romaine lettuce shredded
1 cup shredded monterey jack cheese
1/4 cup sour cream
1/4 cup black olives, sliced

Preheat the oven to 400 degrees. IN a large bowl, toss the tortilla strips with olive oil and season to taste with salt and pepper. Arrange on a single layer on a baking sheet and bake until crisp, about 8 to 10 minutes. Let cool.

Meanwhile, in a medium saucepan, combine the beans and 1 cup salsa; bring to a simmer over high heat. Lower the heat to medium and cook, stirring, until thickened, about 5 minutes.

Allow diners to create their own haystacks with lettuce, bean mixture, topped with cheese, tortilla strips, sour cream and/or black olives.

Pasta-Vegetable Toss

2012-01-02T18:07:00.000-06:00

Scott and I are turning into big fans of Greek-style food. I just love love love Feta cheese! When we first made this recipe, it was just the pasta, veggies and cheese so it was a little dry. So we added Greek vinaigrette to help keep it moist! You could always add chicken to this recipe, or some sort of white sauce, but its also delicious as a vegetarian dish!

Pasta Vegetable Toss

Pasta-Vegetable Toss-adapted from Better Homes & Gardens "365 Last-Minute Meals"

Total Time: 20 Minutes

Serves 4

9 ounces pasta of your choice
1 tablespoon olive oil
1 chopped green onion
4 small chopped red tomatoes
1 medium finely chopped carrot
1/4 cup oil-packed dried tomatoes, drained and snipped
2 ounces crumbled garlic and herb feta cheese
1/4 cup Greek vinaigrette

Cook pasta according to package directions; drain well. Return to hot pan; cover to keep warm.

Meanwhile, in a large skillet heat oil over medium heat. Add green onion; cook for 30 seconds. Stir in fresh tomato, carrot and dried tomato pieces. Cook, covered for 5 minutes, stirring once. Spoon tomato mixture over cooked pasta. Sprinkle with feta cheese and Greek vinaigrette; toss gently to mix.

Slow Cooker Ribs

2012-01-02T09:53:00.000-06:00

I received a new cookbook for Christmas from my boss! It is the "Best Loved Slow Cooker Recipes" by Crock-Pot. I was so excited because I absolutely love cooking in my slow cooker! The first recipe I made was ribs. They were good, but had some weird taste to them. I haven't quite figured out what it is, but I'd still probably make this again anyway. It could have been the beer I used, so maybe I need to stick to beef stock. We'll see though!

Ribs cookin' in the slow cooker!

Slow Cooker Ribs-Adapted from Crock-Pot's "Best Love Slow Cooker Recipes"

Total Time: 3 Hours

Serves 6-8

1/2 cup paprika
3/8 cup sugar
1/4 cup onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
2 1/2 pounds pork baby back ribs
1 can (20 ounces) beer or beef stock
1 quart barbecue stock
1/2 cup honey

Combine paprika, sugar, onion powder, salt and pepper in a large bowl. Generously season ribs with dry rub mixture. Portion ribs into sections of 3 to 4 bones. Place in 5-quart slow cooker. Pour beer or beef stock over ribs. Cover; cook on high 2 hours. Blend barbecue sauce and honey and add to slow cooker. Cover; cook for 1 1/2 hours.

Baked Bean Soup

2011-12-28T18:27:00.000-06:00

As I said in my baked bean post--I'm not a huge bean fan. I'll still try it when I come across a recipe though! This soup definitely wasn't bad, but it reminded me of a meatless chili! I'm not even sure what I'd do to change the recipe, but I don't think it'll get made again...

Photo Courtesy of Crockpot365

Baked Bean Soup-Adapted from More Make It Fast Cook It Slow by Stephanie O'Dea

Total Time: 8 Hours

Serves 6

1 (15-ounce) can white kidney beans, or pinto beans (if you are going to use dry, pre-soak 2/3 cup overnight, and then cook until beans are soft)--no need to drain canned beans
1 cup finely diced onion (I used 2 minis)
1 cup diced carrot
3 teaspoons dijon mustard
2 tablespoons unsulphured molasses
1 tablespoon gluten free soy sauce
2 teaspoons apple cider vinegar
1 tablespoon chili powder
1 (14.5-ounce) can fire roasted tomatoes (and juice!)
2 cups water
salt to taste before serving

Use a 5-6 quart slow cooker. Put beans into pot, and top with onion and carrot. Add all seasonings and spices. Pour in the entire can of tomatoes, and add water. Stir.

Cover and cook on low for 7-8 hours, or on high for 4-5. If your beans were dry, you might need to go as long as 10 hours, depending on altitude and humidity.

Before serving, pulse a bit with a hand-held stick blender to blend some of the beans. This will thicken your broth and provide a richer flavor. If you don't have a stick blender, scoop out about 1 cup of liquid and pulse CAREFULLY! in a traditional blender, and stir back into the crock.

Tex-Mex Chicken Wraps

2011-12-28T18:12:00.001-06:00

As I've said before, I love tacos and Mexican inspired food. This dish was so incredibly easy-it was nice having it ready when I got home from work! They weren't anything special, but definitely good! I used chicken instead of turkey as the recipe calls for, but you could do either. And just make sure to serve with sour cream, salsa and/or guacamole!

Photo Courtesy of Betty Crocker

Tex-Mex Chicken Wraps-Adapted from Betty Crocker

Total Time: 8 Hours

Serves 8

2 pounds chicken breast
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 medium onion, chopped
1/3 cup water
2 envelopes taco seasoning mix
16 flour tortillas
2 cups chopped lettuce
2 cups shredded Cheddar cheese
Sour cream, salsa, and/or guacamole for serving

Place chicken in 3 1/2-4 quart slow cooker. Sprinkle with seasoned salt and pepper. Add onion and water.

Cover and cook on low heat setting 6-7 hours or until juice of chicken is no longer pink.

Remove chicken from the slow cooker & shred. Measure liquid from the slow cooker; add enough water to liquid to measure 2 cups. Mix seasoning mixes and liquid mixture in slow cooker. Stir in shredded chicken.

Cover and cook on low heat setting 1 hour.

Spoon about 1/4 cup chicken onto center of each tortilla; top with lettuce, cheese, sour cream, salsa and/or guacamole. Roll up tortillas.

Gorgonzola Phyllo Cups

2011-12-27T18:03:00.000-06:00

I normally like all kinds of cheese, but I don't think I like gorgonzola. These looked just like the picture & the recipe got great reviews on their website, but I still didn't like them. If you like gorgonzola though-try these!

Photo Courtesy of Taste of Home

Gorgonzola Phyllo Cups-adapted from Taste of Home

Total Time: 20 Minutes

Serves 30

2 packaged frozen miniature phyllo tart shells
1-1/3 cups crumbled gorgonzola cheese
1/2 cup chopped tart apple
1/3 cup dried cranberries
1/3 cup chopped walnuts

Place the tart shells on a baking pan. IN a small bowl, combine the remaining ingredients; spoon into the shells.

Bake at 350 degrees for 6-8 minutes or until tarts are lightly browned. Serve warm or at room temperature.

Chili

2011-12-27T17:19:00.000-06:00

I still haven't run across a recipe in the Pioneer Woman Cooks that I haven't liked. This chili was a little bit different. It wasn't soupy like a normal chili. It was very thick. But it was also super tasty. I'm not sure if I really needed to use masa instead of regular flour, but I did. If you try it differently, please let me know so I can let my other readers know!

Chili-Adapted from Pioneer Woman Cooks by Ree Drummond
Total Time: 1 Hour 30 Minutes
Serves 6
For the Chili:

2 garlic cloves, chopped
1 teaspoon ground oregano
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
2 pounds ground beef
8-ounce can tomato sauce
1 teaspoon salt
1/4 cup masa (optional, or use cornmeal)

Optional Ingredients:

1 can pinto or kidney beans, drained
1 jalapeno, seeded and finely diced
1 can diced tomatoes and chiles

For Serving:

Shredded cheddar cheese
Diced onion
Sour cream

Place ground beef and garlic in a large pot and cook the beef until brown; drain the excess fat. Pour in tomato sauce, spices, and salt. Stir together, cover and reduce heat to low. Simmer, covered, for one hour, stirring occasionally. If the mixture becomes dry, add in 1/2 cup water as needed. After an hour, place the masa in a small bowl and mix with 1/2 cup water. Dump the masa mixture into the chili and stir together well. Taste and adjust seasonings as needed. Simmer for 10 minutes. Serve with cheese, onions and/or sour cream.

To Freeze

Allow the chili to cool completely, then place in 1-cup portions in freezer bags. Flatten the bags for easy storage in the freezer.

Thai Peanut Chicken and Noodles

2011-12-27T16:38:00.002-06:00

This was a very easy and simple dish. Plus it was delicious! I'll definitely be making this again!

Photo Courtesy of Pillsbury

Thai Peanut Chicken and Noodles-adapted from Pillsbury

Total Time: 30 Minutes

Serves 5

2 3/4 cups fine egg noodles, cooked and kept warm
1/4 cup creamy peanut butter
1/2 teaspoon finely chopped gingerroot
1/4 teaspoon crushed red pepper flakes
1/4 cup soy sauce
1/4 cup water
1 tablespoon vegetable oil
2 cups small fresh broccoli florets
1 1/2 cups sliced fresh mushrooms
1 cup baby cut carrots, quartered lengthwise
1 medium red bell pepper, cut into bite-size strips
1 package (9 ounces) frozen diced cooked chicken, thawed

In a small bowl, beat peanut butter, gingerroot, pepper flakes, and two tablespoons of the soy sauce with whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until crisp tender. Add chicken; cook and stir until hot. Reduce heat to medium. Stir pean ut butter mixture into mixture in skillet. Stir in noodles until coated. Cook and stir until hot.

Baked Beans

2011-12-27T16:20:00.000-06:00

In this journey of trying new things, I make myself make recipes even if I think I won't like them. Unless I've made the dish at least once in the last year, I'll make it. If I've made it recently and didn't like the main ingredients, I usually won't make it again. No sense in wasting food. I've never been a huge fan of baked beans, but some are good. This recipe wasn't anything special. Nothing great, but not terrible. Just make sure that the bacon gets cooked completely before adding the beans. Also, if you are making this for only a few people, I'd suggest cutting the recipe in half. It does serve 6-8 people!

Photo Courtesy of Sanda Lee's Semi-Homemade Cooking 2

Baked Beans-adapted from Sandra Lee Semi-Homemade Cooking 2

Total Time: 45 Minutes

Serves 6-8

1/2 pound slab bacon, thickly sliced and chopped into 1/2-inch pieces
2 (32-ounce) cans baked beans
1/2 cup ketchup
1/3 cup brown sugar
2 tablespoons hot pepper sauce
2 tablespoons honey

In a heavy pot or Dutch oven, add the chopped bacon and cook over medium heat just until slightly cooked. Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors are combined.

Blueberry Muffins

2011-12-26T09:46:00.001-06:00

The original title of these muffins was "The Best Ever Blueberry Muffins". And the original poster was correct. I don't think I've ever had as good of muffins as these. The struesel really puts it over the top. They are pretty easy to make too! Everyone that tried them loved them! You can switch out the berries for your preferred fruit, but blueberry muffins are already my favorite!

Photo Courtesy of A Cook's Quest

Blueberry Muffins-adapted from A Cook's Quest

Total Time: 45 Minutes

Serves 2 dozen muffins

For the Muffins:

2 cups fresh or frozen blueberries
1 1/8 cups plus 1 teaspoon sugar
1 tablespoon water
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

For the Struesel:

3 tablespoons white sugar
3 tablespoons brown sugar
1/3 cup flour
5 tablespoons melted butter

If topping the muffins with streusel, combine ingredients until it is the size of peas and set aside.

Adjust oven rack to middle position and heat oven to 425 degrees. Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water, and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half. This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining all blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Sprinkle streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Carrot Cake

2011-12-26T09:44:00.000-06:00

Last week was one of my coworker's birthdays and I made him carrot cake. I got this recipe from my mom, and it is her favorite. The cream cheese frosting was good too, although a little too sweet for me! This was definitely a moist cake and I'll make it again!

Carrot Cake

Carrot Cake - adapted from my mom's recipe collection
Total Time: 1 Hour
Serves 10

4 eggs, beaten
2 cups flour
1 teaspoon salt
1 teaspoon vanilla
2 cups sugar
2 teaspoons cinnamon
2 teaspoons baking soda
3 cups grated carrots

Preheat oven to 350 degrees. Mix all ingredients together well. Grease and flour cake pan. Bake for 30 to 45 minutes.

Frosting

8 ounces cream cheese, softened
1 stick butter
4 cups powdered sugar
2 teaspoons vanilla
1 cup chopped walnuts

Mix cream cheese, butter and sugar. Add vanilla and nuts. Beat until ready to spread.

Loaded Mashed Potato Casserole

2011-12-26T09:23:00.002-06:00

Loaded mashed potatoes are one of my favorite things. I know they aren't the greatest for you, but they're just so good! I found this recipe, once again, through Pinterest. If you haven't checked it out you definitely should--although it is addicting! I have, however, found a lot of new blogs that I'm really enjoying! This casserole is perfect for a family gathering or potluck--who doesn't like loaded potatoes?!

Photo Courtesy of The Girl Who Ate Everything

Loaded Mashed Potato Casserole-adapted from The Girl Who Ate Everything

Total Time: 50 Minutes

Serves 12

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Andes Mint Cookies

2011-12-25T17:44:00.000-06:00

Andes Mints always remind me of Christmas with my family. So this year, I decided to make these cookies for Christmas! They are definitely minty, but pretty easy to make and yummy!

Photo Courtesy of Allrecipes.com

Andes Mint Cookies-adapted from Allrecipes

Total Time: 15 Minutes

Makes 36 Cookies

3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 Andes mints

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.

At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.

Sour Cream Enchiladas

2011-12-25T17:31:00.000-06:00

I love enchiladas. I love the Pioneer Woman. I was so sad when these didn't turn out. The flavors were pretty good, I just really do not like cooking with corn tortillas. So I think from now on I'll use flour ones all the time. It just never turns out right. These were not the easiest things to make as the tortillas get hot after frying. The picture is not mine, and I have no idea how she got these to look so pretty!

Photo Courtesy of the Pioneer Woman

Sour Cream Enchiladas-Adapted from the Pioneer Woman

Total Time: 35 Minutes

Serves 6

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Lasagna Soup

2011-12-25T16:51:00.001-06:00

I love this time of year when soup is just what you want to eat when you come home for the day. This soup was delicious! It was different than what I've had before, and I'll definitely be making this again! This is another Pinterest recipe, and I can't get enough of it! The leftovers were almost better than the first time around too!

Lasagna Soup

Lasagna Soup-adapted from A Farm Girl Dabbles

Total Time 45 Minutes

Serves 8

For the Soup:

2 tsp. olive oil1-1/2 lbs. Italian sausage

2 tablespoons olive oil
1-1/2 pounds Italian sausage
3 cups chopped onions
4 garlic cloves, minced
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28-oz. can fire roasted diced tomatoes
6 cups chicken stock
8 ounces mafalda or fusilli pasta
1/2 cup finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

For the Cheesy Yum:

8 ounces ricotta
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
pinch of freshly ground pepper
2 cups shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Stir in basil and season to taste with salt and freshly ground black pepper.

Cook pasta according to package directions. Once cooked al dente add to tomato mixture and simmer to let flavors meld. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Spinach Artichoke Jalapeno Dip

2011-12-25T16:42:00.000-06:00

As you can tell from the blog, I rather enjoy making spinach dip of any kind. I usually prefer the warm dips, but cold dips are nice for when you know it will need to sit out for awhile. This was a little different, but in the end I really liked it! The bits of jalapeno made for just enough kick to make it interesting. I still prefer this artichoke dip, but this is a close second!

Photo Courtesy of Terri at Tasty Kitchen

Spinach Artichoke Jalapeno Dip-adapted from Tasty Kitchen

Total Time: 15 Minutes

Serves 8

1 block (8 Oz. Size) Cream Cheese
½ cups Sour Cream
2 Tablespoons Mayonnaise
½ pounds Frozen Spinach, Thawed And Pressed To Remove Fluid
1 cup Chunky Chopped Marinated Artichoke Hearts
1 clove Garlic, Chopped And Lightly Toasted In A Little Olive Oil
1 Tablespoon Chopped Jalapeno Pepper
1 Tablespoon Lemon Juice
¼ cups Grated Parmesan Cheese (fresh Is Best)
½ teaspoons Salt, Or To Taste
⅛ teaspoons Ground Black Pepper, Or To Taste

Mix cream cheese, sour cream, and mayonnaise until well blended. I use either an electric hand mixer or a stand mixer for this.

In a blender, pulse-blend spinach, artichoke hearts, and toasted garlic. Do not blend too fine. Add to the cream cheese mixture and mix well.

Fold jalapeno peppers, lemon juice, and Parmesan into the above mixture. Add salt and pepper to taste.

Chill for several hours to blend flavors. Serve with vegetables, crackers, or a variety of breads torn or cut into bite-sized chunks.

Baked Macaroni and Cheese

2011-12-25T16:18:00.001-06:00

Scott made this dish for his family's holiday gathering. It was definitely a hit! I have always heard of Alton Brown but never made or looked at any of his stuff. This was great, and the video is interesting too! It's definitely someone I'll keep getting recipes from!

Baked Macaroni and Cheese-adapted from Alton Brown
Total Time: 1 hour 20 minutes
Serves 6

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Green Bean Casserole & an Apology...

2011-12-25T12:19:00.000-06:00

So I know I've been super terrible at updating the blog. I'm not quite sure what it was, but I just didn't feel like blogging lately. I did keep track of everything I made, so when I felt like writing again I had enough stuff! So, I'm sorry I've been neglectful--but now I'm back! On to some recipes...

Two years ago, for the Harris family holiday get together, I made green bean casserole. Just the standard, Campbell's green bean casserole. It was the first time I was meeting many of Scott's family, and I really wanted to cook. I had never made the casserole before but it seemed easy enough. Everything was going fine, and then Scott and I left early to get to the gathering. I left his dad in charge of taking the casserole. He burned it. And I never lived it down.

So, this year, I decided to try the Pioneer Woman's green bean casserole. I love all of her recipes. I think the next time I would use frozen green beans, just as it was too much of a pain to trim two pounds of green beans. I also put in way too much pepper, so I don't think people liked it a whole lot. It wasn't a bad recipe, but I feel as though I need to try it again sometime.

Photo Courtesy of the Pioneer Woman

Green Bean Casserole-Adapted from the Pioneer Woman

Total Time: 50 Minutes

Serves 8

2 pounds green beans, ends cut off
4 slices of bacon, cut into 1/4 inch pieces
3 cloves garlic, minced
1/2 whole onion, diced
4 tablespoons butter
2-1/2 cups whole milk
1/2 cup half-and-half
1-1/2 teaspoons salt, more to taste
Black pepper-to taste
1/8 teaspoon cayenne pepper
1 cup grated sharp cheddar cheese
4 ounce jar of sliced pimentos, drained
Extra milk for thinning if necessary
1 cup Panko bread crumbs

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

Peanut Butter Cookies

2011-11-20T19:21:00.001-06:00

Peanut butter cookies are always one of my favorites. They provide that sweet and salty-ness that is awesome. I added chocolate chips that I had laying around that just made these even better! 4/5 rating.

Peanut Butter Cookies-adapted from Taste of Home
Total Time: 25 Minutes
Makes 36 Cookies

1 cup shortening
1 cup peanut butter
1 cup sugar
1 cup packed brown sugar
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt

In a large bowl, cream shortening, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture and mix well.

Roll into 1-1/2-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten with a fork or meat mallet if desired. Bake at 375° for 10-15 minutes. Remove to wire racks

White Chocolate Macadamia Nut Cookies

2011-11-20T18:37:00.001-06:00

These cookies were really good! The original recipe called for salt, but I omitted it because I had salted macadamia nuts.

White Chocolate Macadamia Nut Cookies-adapted from The Culinary Chronicals
Total Time: 20 Minutes

2 Cups All Purpose Flour, plus 1 Tablespoon
½ Teaspoon Baking Soda
¾ Cup Unsalted Butter, melted and cooled to room temperature
1 Cup Packed Light Brown Sugar
¼ Cup Granulated Sugar
1 Tablespoon Vanilla Extract
1 Large Egg plus 1 Egg Yolk
1 Heaping Cup White Chocolate Chips
1 Heaping Cup White Macadamia Nuts, roughly chopped

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour and baking soda; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the white chocolate chips and the macadamia nuts by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 14 -15 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a 5 minutes before transferring to wire racks to cool completely.

Chocolate Chip Pudding Cookies

2011-11-20T17:02:00.001-06:00

I wanted to try something a little different when I made cookies last weekend. If you're ever really craving chocolate-make these cookies! They were so good (4/5). They also stayed soft really well. And looking at the comments, you could change the flavor of the pudding you put in to meet your cravings for the day--such a neat idea!! Also-check out Recipe Hunter Lisa-I LOVE her blog!

Chocolate Chip Pudding Cookies-adapted from Recipe Hunter Lisa

Total Time: 15 Minutes

1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cup flour
1 teaspoon baking soda
1 (4-ounce) package chocolate instant pudding
1 package chocolate chips

Cream butter, sugars, eggs, and vanilla. Add flour, baking soda, and pudding mix. Add chocolate chips, mix well. Drop by teaspoon onto a greased cookie sheet. Bake for 8-10 minutes at 350 degrees.

Snickerdoodles

2011-11-20T16:37:00.001-06:00

I have never ever made snickerdoodle cookies. I don't even remember having them as a child. These were hands down the best cookies I made during my cookie extravaganza last weekend. They were soft and delicious! Go make these now! 5/5

Snickerdoodles-adapted from Tasty Kitchen

Total Time: 20 Minutes

Makes 24 Cookies

1 1/4 cup flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup plus 2 tablespoons sugar
2 tablespoons brown sugar
1 egg
1 teaspoon vanilla

For the Cinnamon Sugar

4 teaspoon cinnamon
1/4 cup sugar

Grease cookies sheets, or line them with parchment paper. Set aside.

Sift flour, cream of tartar, baking soda and salt into a bowl, and set aside.

Cream butter and both sugars on medium speed for several minutes until it is light and fluffy. Add the egg and vanilla and mix to combine.

Add the flour mixture in two batches, making sure the first half is incorporated before adding the second. Stop when the second batch is fully combined.

For the cinnamon sugar, stir together cinnamon and sugar in a bowl. Roll 1-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart. Flatten the balls slightly with the palm of your hand.

Bake for 9 to 10 minutes for a chewy cookie or 12 to 13 minutes fir a crispy cookie. Cool the sheets on wire racks for a few minutes, then transfer cookies directly onto the racks to let them cool.

Sugar Cookies

2011-11-20T16:18:00.001-06:00

I love how easy sugar cookies are to make. As a kid I couldn't wait for Christmas so that I could help my mom frost her absolutely delicious sugar cookies. I still think that my mom's are the best (recipe here), but these were definitely a close second! These ended up a little thicker, and were so easy to make. I'd give them a 5/5 for sure--you just can't go wrong with cookies!

Sugar Cookies-adapted from Faith & Daisies

Total Time: 20 Minutes

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar, extra to roll dough in
1 egg
1 teaspoon vanilla extract

Preheat the oven to 375 degrees. Stir together the dry ingredients and set aside. Beat together the butter and sugar. Mix in the egg and vanilla. Add the dry ingredients and mix thoroughly. Form into balls and roll in sugar. Bake for 6-7 minutes.

Try Again: Oatmeal Raisin Cookies

2011-11-20T15:43:00.001-06:00

So this was my bad baking experience for my cookie extravaganza! But I feel as though it's not my fault completely...The original recipe calls for 2 TABLESPOONS of beaten egg. What recipe doesn't have a whole egg count? I just saw the 2 and assumed it was two eggs. After looking at the comments, I have determined that two tablespoons of beaten egg is about 1 egg. So I changed it in my version, so we can all know from now on. The flavor was good, but the cookie was more like a sponge cake with the extra egg. So I don't want to give this a rating as I know it was wrong--I'll update when I try again!

Oatmeal Rasin Cookies-adapted from Taste of Home

Total Time 30 Minutes

Makes 14 Cookies

1/3 cup shortening
3 tablespoons sugar
2 tablespoons brown sugar
1 egg, beaten
1/4 teaspoon vanilla extract
1/2 cup quick cooking oats
6 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup raisins

In a smal bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl combine the oats, flour baking soda and salt. Gradually add to the creamed mixture. Stir in raisins.

Drop by tablespoonfuls onto an ungreased baking sheet. Bake at 350 degrees for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.

Thighs on Rice

2011-11-20T15:22:00.001-06:00

My mom used to make a really good chicken and rice recipe. I never got it from her, but I found this one over at allrecipes.com. This was not nearly as good. I'm not quite sure what went wrong, but I don't think I'll be making this again. The rice didn't cook right and there wasn't a whole lot of flavor. Overall, 2/5 rating for this one.

Thighs on Rice-adapted from allrecipes.com
Serves 6
Total Time 45 Minutes

2 cups chicken broth
1 cup uncooked white rice
1/4 cup butter, melted
1 onion, chopped
2 cups water
6 chicken thighs
1 teaspoon Italian-style seasoning

Preheat oven to 350 degrees. In a medium bowl, combine the chicken broth, rice, butter, onion, and water. Pour into a 9x13 baking pan. Place chicken thighs on top and season with Italian seasoning. Bake in the oven for 45 minutes or until chicken is no longer pink in the center.

Maple Glazed Chicken

2011-11-13T09:51:00.001-06:00

I love finding new ways to enjoy chicken! Especially when you find quick and easy recipes! This was absolutely delicious and it'll definitely be on my list of recipes when I don't want to spend a lot of time. And, usually I'll have most of the ingredients on hand anyway! Overall, a 4/5 dish!

Maple Glazed Chicken

Maple Glazed Chicken-adapted from Taste of Home

Total Time: 20 Minutes

Serves 4

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1/2 teaspoon cornstarch
1/2 cup apple cider or unsweetened apple juice
2 tablespoons maple syrup
1/2 teaspoon onion powder

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil for 5-6 minutes on each side over medium-high heat until cooked through. Remove and keep warm.

Meanwhile, in a small bowl combine cornstarch and cider until smooth. Stir in syrup and onion powder and add mixture to skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Add chicken and turn to coat.

Nutrition Information-1 chicken breast

226 calories

7 g fat

1 g saturated fat

78 mg cholesterol

220 mg sodium

11 g carbohydrates

29 g protein

Guacamole

2011-11-13T09:33:00.001-06:00

I love guacamole. And homemade guac is the best. But I really hate prepping the avocados. They just get so messy for me! Either way, the best thing about homemade guacamole is that you can make it however you like. If you like it spicy, add more peppers or jalapeno juice. If you like it a little more salty, add some salt. This is a great guideline!

Guacamole - adapted from Every Day with Rachael Ray
Serve 6
Total Time 15 Minutes

4 avocados, chopped
4-6 slice jalapenos, chopped (from a jar of jalapenos)
1/2 teaspoon juice from jar of jalapenos
1 clove garlic
2 tablespoon finely chopped white onion
2 tablespoons finely chopped tomato
2 tablespoons chopped cilantro
2-3 teaspoons fresh lime juice
1/2 teaspoon salt, plus more to taste
1 bag good-quality tortilla chips

In a medium bowl, mash the avocado with a for until somewhat chunky. One at a time, stir in the jalapeno, garlic, onion, tomato, cilantro, lime juice and salt. Cover with plastic wrap touching the surface and let sit for about 2 hours to allow the flavors to develop.

Season with salt to taste. Serve with tortilla chips.

Baked Potatoes

2011-11-13T09:16:00.001-06:00

Baked potatoes are so awesome and easy to do. And this is the best way I've found to do it! Wrap them in aluminum foil and put them in the crock pot. Then they're done when you come home from work! Just try it--you'll love it!

Photo Courtesy of Crockpot 365

Baked Potatoes - adapted from Make it Fast, Cook it Slow by Stephanie O'dea
Serves 10-12
Total Time 10 hours

10 to 12 baking potatoes
aluminum foil
toppings of choice

Use a 6 quart slow cooker. Wash potatoes well and dry. Use a fork to prick the skin of each potato. Wrap each individually in aluminum foil. Put the foil-wrapped potatoes into the stoneware. Do not add water. Cover and cook on low for about 10 hours or on high fro about 6. Serve with toppings of your choice.

Pepper-Rubbed Steaks with Caramelized Onions

2011-11-05T09:27:00.001-05:00

Steak is probably my all-time favorite food. This recipe was probably at the top of my favorites for sauteeing onions. They were very sweet, but it was a nice flavor (4/5)! The only thing I forgot was to buy mushrooms. Mushrooms would have made this even better. I love having mushrooms with my steak. I made this on the stovetop, but you can cook the steak however you prefer--but definitely try the onions!

Photo courtesy of Pillsbury.com

Pepper-Rubbed Steaks with Caramelized Onions - adapted from Pillsbury Fast & Healthy Cookbook

Total Time: 20 Minutes

Serves 4

1 large sweet onion, thinly sliced, separated into rings
1 tablespoon sugar
2 tablespoons water
1 tablespoon balsamic vinegar
1/2 to 1 teaspoon seasoned pepper blend
4 boneless beef strip steaks

Heat 12-inch nonstick skillet over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, ust until it begins to brown. Stir in sugar and water. Reduce heat to medium low; cover and cook 6 to 8 minutes, stirring frequently, until onion is tender and golden. Remove from heat; stir in vingear.

Meanwhile, cook steak to desired doneness. Serve steak with onions.

Potato, Tomato & Feta Frittata

2011-11-05T08:40:00.000-05:00

I've never made a frittata before, but when Scott finds a recipe for one in one of my books, he always asks what it is. So I decided to make one. And this was a very interesting dish. I think the tomatoes were what made it so different. I honestly don't think I'd make it again, but it wasn't bad either, just not really our thing. But give it a whirl!

Potato, Tomato & Feta Frittata - adapted from Easy Family Meals
Tota Time: 10 Minutes
Serves 4

2 tablespoons olive oil
1/2 bag (16oz) frozen diced potatoes
1 teaspoon rosemary
2 cloves garlic
1 can (14 ounces) diced tomatoes, drained
1/2 teaspoon black pepper
6 eggs
1/2 cup crumbled feta cheese

Heat oil in large nonstick skillet over medium-high heat. Add potatoes, rosemary, garlic and tomatoes. Cook, stirring occasionally, 3 minutes or until heated through and liquid evaporated

Beat eggs, 1/4 cup water and pepper in a bowl. Pour into skillet. Cook 1 minute, or until edges start to set. With spatula, carefully lift up edge to let uncooked egg run underneath. Sprinkle with cheese. Cover and reduce heat to low. Cook 2 minutes more, or until eggs are cooked through.

Chicken Gyros & Tzatziki Sauce

2011-11-04T18:38:00.000-05:00

Scott has always talked so much about how he loves gyros. I've never had a "real" one. But these were phenomenal Everything about them was delicious. They were pretty simple to make too! And so was the sauce!

Chicken Gyros & Tzatziki Sauce - adapted from Cafe Johnsonia

Total Time: 2 hours 30 minutes

Serves 4

4 boneless, skinless chicken breasts, cut into 1/4" strips
2 Tbsp. finely chopped dill
1 tsp. dried oregano
1 large onion, thinly sliced
a few tablespoons olive oil
juice of 1 lemon
salt and pepper
8-10 small pitas

For the Sauce

1 large container Greek Yogurt
1/2 seedless cucumber, grated and drained (see note and picture below)
2-3 Tbsp. fresh dill, finely chopped
4 scallions, finely chopped
1 clove garlic, minced or pressed through a garlic press
1-2 Tbsp. fresh lemon juice
a drizzle of olive oil
salt and freshly ground pepper--to taste

Marinate the chicken in all the ingredients for several hours (I only got about 30 minutes, but I can only imagine it gets better).

Heat a large nonstick skillet over medium-high heat. Add one tablespoon of olive oil. Saute the chicken and onions until the chicken is cooked through.

To make the sauce, mix all ingredients together and let sit for an hour for all the flavors to meld.

Place chicken evenly into the pitas and serve with the Tzatziki sauce.

Try Again: Cranberry-Lemon Tea Bread

2011-11-03T18:38:00.004-05:00

I have always had issues with bread. For some reason it always seems to cook too much on the outside and not enough on the inside. This bread did not turn out AT ALL. BUT I think I know why. The recipe says to put it into two pans, and I only put it into one. So the outside cooked pretty good, so we at least got to taste it and it was rather good! But I"ll have to make it again to make the frosting. So if anyone makes this, PLEASE let me know how it goes 'cause I don't know the next time I'll make it!

The ruined bread...you can still see the batter inside!

Cranberry-Lemon Tea Bread - adapted from Betty Crocker
Total Time: 2 hour 45 minutes
Serves 16

1 tablespoon granulated sugar
1 box lemon cake mix
1 cup sweetened dried cranberries
1 box cheesecake instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
4 eggs
1 ounce cream cheese, softened
1 1/2 cups powdered sugar
2 tablespoons milk
1 tablespoon fresh lemon juice
Poppy seeds for topping, optional

Heat oven to 350 degrees. Spray 2 loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.

In small bowl, toss 2 tablespoons of the cake mix with cranberries. in large bowl, beat remaining cake mix, dry pudding mix, water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed, scraping bowl occasionally. Stir in cranberries. Divide batter evenly between pans.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 30 minutes.

In a medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle. Pour glaze over bread, allowing some to drizzle down sides. Sprinkle with poppy seeds.

Stuffed Portobello Mushrooms

2011-10-31T17:52:00.000-05:00

Mushrooms are one of our favorite foods! I feel as though fresh mushrooms go could with almost anything you make for dinner. I honestly think I'd even eat them on tacos if I ever thought of it. So Scott and I were really excited to try this recipe. There is quite a lot of prep work, but it is a crockpot recipe so not a whole lot of attention during the cooking is necessary. Definitely make the rice with these. Ours turned out almost soupy, and I kind of feel like it might be weird to eat these without anything else. But it would be good served with steak too. We had a hard time deciding how we felt about this recipe. It was a very different flavor than we are used to. I think it was the vinegar. Overall though, it was good-3/5. I'm just not sure if I'd make it again or not...maybe we'll try one more time to see.

Photo courtesy of Crockpot 365

Stuffed Portobello Mushrooms - adapted from Make it Fast, Cook it Slow by Stephanie O'dea
Total Time: 4 to 7 hours
Serves 2-3 adults

4 large portobello mushrooms
1 1/2 cups cherry tomatoes, chopped
1/4 cup bread crumbs
4 tablespoons olive oil
1/4 cup balsamic vinegar
1/3 cup shredded Parmesan cheese
1 tablespoon dried basil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2-3 servings rice

Use a 6 quart oval slow cooker. With a paring knife, carefully cut the stems off the mushrooms. Chop the stems and put them in a mixing bowl. Use a spoon to scoop out the centers of each mushroom, and add to the bowl. Add the tomatoes, bread crumbs, 3 tablespoons olive oil, vinegar, Parmesan, basil, salt and pepper. Mix well and set aside. Spread the remaining 1 tablespoon of oil in the bottom of the slow cooker. Put mushroom caps on top of the oil. They will overlap a bit. Spoon the filling mixture on top of the mushrooms. Cover and cook on low for 4 to 7 hours. Serve with rice.

Oatmeal and Coconut Raspberry Bars

2011-10-30T21:23:00.001-05:00

I've really been on a baking kick lately. I want to learn how to bake as well as I cook! The only thing I don't like is that if you mess up with baking, more often than not you can't recover from it. With cooking you can usually mess around and find a solution. But this recipe turned out very well! Except that I burnt the first batch of coconut. So just make sure to watch it! For me, I think it is a little bit sweet & rich, but definitely the flavor it's going for. It was relatively easy for a baking recipe, and if someone asked for it I'd make it again. But like I said, it's awfully rich. Scott would give it a 4/5, I would say 3/5 so I'll compromise at 3.5/5 overall!

Oatmeal and Coconut Raspberry Bars

Oatmeal and Coconut Raspberry Bars--adapted from *Simply Scratch*

Total Time: 45 Minutes

Makes 24 bars

1-1/2 cups Sweetened Coconut Flakes
1-1/4 cup All Purpose Flour
1/2 cup Brown Sugar
1/2 teaspoon Kosher Salt
1-1/2 sticks Unsalted Butter, chilled
1-1/2 cups Old Fashioned Oatmeal
8-10 ounces Seedless Raspberry Jam
1 bag frozen raspberries
8 ounces of Cream Cheese, softened
1/2 cup Powdered Sugar
1/4 cup Milk

Spread out 3/4 cup of the sweetened coconut onto a small un-greased cookie sheet. Place in the center of your oven and toast for 6-8 minutes, tossing it every 2 minutes. Watch carefully. Remove and let cool.

In a large bowl combine the flour, brown sugar and salt. Mix and then cut in the cold butter with a pastry blender. Then add the oats and toasted coconut. With your hands, blend together until large clumps form. Place mixture in a parchment paper lined 13x9 pan. Press down with fingers. Refrigerate until ready to use.

In a small pan; add jam and raspberries. Mash the berries and stir. Heat just until the jam mixture is thinned out. Remove from the heat.

In a large mixing bowl add in the cream cheese and powdered sugar, mix until combined and slowly add the milk. Mix on medium speed until creamy.

Spread the Raspberry mixture over the oatmeal and coconut crust. Then repeat with the cream cheese mixture, and sprinkle with remaining coconut. Place in the 350 degree oven and bake for 25-30 minutes, rotating the pan half way through. Let cool completely. Remove the bars using the parchment paper as handles, cut into bars and serve.

Cheesy Garlic Sticks

2011-10-30T20:54:00.000-05:00

One of my favorite things from college was ordering late night "smotherella sticks". It was basically pizza bread, and then cheese, garlic and seasoning and you dip in your dipping of choice: mine was usually nacho cheese, ranch or garlic butter (this was college remember...not all that healthy). This recipe pretty much replicates those to a t! I would probably add a bit more garlic, or some garlic powder just because I like the garlic. The poster of the recipe stated that she uses the ball of mozzarella cheese instead of the already shredded-I definitely agree! The cheese got so gooey and delicious, and I don't think I've ever had that happen when I make pizza with shredded cheese. I used the pizza dough from a can, but you can buy dough from the bakery at the market, or apparently, Papa Murphy's will sell their dough as well. Make these the next time you're spending a night in or just want some yummy goodness! We rated it a 4/5.

Cheesy Garlic Sticks

Cheesy Garlic Sticks--adapted from Jam Hands

1 pre-made pizza dough
1 ball mozzarella cheese
2-3 tablespoons olive oil
1 tablespoon jarred minced garlic
Italian spice mix

Heat oven to 400 degrees (or as directed per the dough you are using). Prepare the crust to your desired thickness. Brush the crust with olive oil.

Cut or pull apart the mozzarella cheese and spread evenly over the crust. Sprinkle the minced garlic over the entire pizza. Add desired amounts of Italian spice mix over the whole of the pizza--generous portions will be okay here!

Bake about 15 minutes or as directed for your pizza dough.

Chicken Fried Steak

2011-10-29T13:08:00.002-05:00

One of Scott's favorite foods is chicken fried steak. He was the one that made this recipe, and I don't think I'll ever try making it-his was just too good! Whenever we go out for breakfast, he almost always gets chicken fried steak. This was hands down the best we've ever had! And one of the best things about this recipe is that besides the cube steak, you will most likely have everything you need already in your kitchen! It is very inexpensive in that way which makes it even more awesome. We will definitely be making this again. The gravy was fantastic, the whole meal was everything we could ask for (5/5). Plus, it's a Pioneer Woman recipe, which makes it even better!

Chicken Fried Steak-adapted from The Pioneer Woman Cooks
Total Time: 40 Minutes
Makes 8 Servings

3 pounds Cube Steak
1-1/2 cup Milk, Plus Up To 2 Cups For Gravy
2 whole Large Eggs
3 cups All-purpose Flour
Seasoned Salt
1/4 teaspoon Cayenne
Black Pepper
Canola Oil, For Frying
Salt And Pepper, For Both Meat And Gravy

Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.

Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

GRAVY:

After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.

Pork and Pineapple Stir Fry

2011-10-29T12:53:00.000-05:00

One of our all-time favorite cookbooks is one my aunt gave me for Christmas a few years ago: Pillsbury Fast & Healthy Cookbook. Almost everything we've made from here has been delicious and turned into a meal we make at least once a month! I highly recommend it to anyone who wants to learn to cook-the recipes are easy and delicious.

But now to the recipe. This was a great recipe (4/5). The coleslaw mix really added something different to stir fry. It was sweet, but definitely not too sweet. The flavors mixed super well, and everything just ended up fantastic.

Pork and Pineapple Stir-Fry-adapted from Pillsbury Fast & Healthy Cookbook
Total Time: 20 Minutes
Serves 4

1 1/4 cups uncooked instant rice
1 3/4 cups water
4 tablespoons brown sugar
1 1/2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
3 tablespoons soy sauce
1 can (20 ounces) pineapple chunks, drained, 2 tablespoons liquid reserved
3/4 boneless lean pork, cut into thin bite-size strips
1 bag (16 ounces) coleslaw mix (shredded cabbage and carrots)

Cook rice in 1 1/4 cups of the water as directed on package.

Meanwhile, in a small bowl, mix 3 tablespoons of the brown sugar, cornstarch, ginger, pepper flakes, remaining 1/2 cup of water, soy sauce and reserved 2 tablespoons of pineapple liquid; set aside.

Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.

Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.

Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in center and cabbage is tender.

Stir pineapple and cornstarch mixture into pork mixture; cook and stir about 3 minutes or until pork is glazed and sauce is slightly thickened. Serve over rice.

Creamy Deviled Eggs

2011-10-29T12:34:00.001-05:00

I never remember how to boil eggs and always have to look it up. This website helped a lot! I wouldn't say I love deviled eggs, but I definitely don't hate them. I decided to try it. The picture of these looked so good, but in the end, they were a little salty for me. I wouldn't make this recipe again (1.5/5), but will continue to search for one!

Creamy Deviled Eggs-adapted from the Taste of Home's Cooking School Magazine
Total Time: 30 Minutes
Makes 6 Servings

6 hard-cooked eggs, peeled and havled
2 ounces cream cheese, softened
2 tablespoons plain Greek yogurt
1/2 teaspoons Dijon mustard
3/4 teaspoon dried dill weed
1/4 teaspoon celery salt
1/4 teaspoon plus 1/8 teaspoon onion powder
1/8 rounded teaspoon white pepper

Remove egg yolks; discard all but four halves. Place the reserved yolks in a food processor. Add cream cheese, yogurt, mustard, 1/2 teaspoon dill weed, celery salt, onion powder, and pepper. Process just until smooth; adjust seasonings if necessary.

Spoon 1-3/4 teaspoons filling into each egg white half.

Baked Chicken Breast

2011-10-29T12:13:00.000-05:00

I feel as though chicken is always a standard weeknight dinner. This is a super easy and absolutely delicious meal to make! Seriously. Try it now. You won't be sorry. I forgot the tomato, but I'm not a huge tomato fan anyway and it was still awesome (4.5/5)! Give it a try!

Baked Chicken Breast-adapted from Kare11's Cooking with Kare
Total Time: 1 hour
Serves 8

8 skinless, boneless chicken breast halves
8 slices swiss cheese
8 slices tomato
3/4 cup crumbly style dry stuffing mix
1/4 cup margarine, melted
1/4 cup white wine
1 (10 3/4 ounce) can cream of chicken soup

Heat oven to 350 degrees. In 13x9 inch baking dish, place chicken breasts. Top each with 1 slice swiss cheese and 1 slice tomato. In a small bowl, combine stuffing mix, margarine, wine and soup; mix well. Spread over chicken. Bake for 50 to 60 minutes or until chicken is no longer pink in center.

*This dish can be prepared ahead of time and refrigerated overnight. Increase the baking time to 60 to 70 minutes or until chicken is no longer pink in center.

Round Two: Sloppy Joes

2011-10-29T12:00:00.000-05:00

I figured that if I ever make again a recipe, and change something, that I would do a new blog post! Just to let you know what has made it better! I love love love sloppy joes! I made this recipe back in 2009, and it was very good. We really didn't change a whole lot, but a few that made it a little better. Garlic and a little cayenne pepper just can't go wrong. Find the original blog post here.

Sloppy Joes-adapted from Taste of Home

Total Time: 30 Minutes

Serves 6

1-1/2 pounds lean ground beef
1 large onion, chopped
1 can (8 ounces) tomato sauce
1/4 cup ketchup
2 tablespoons brown sugar
2 tablespoons barbecue sauce
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1-2 teaspoons cayenne pepper
2 cloves garlic
6 hamburger buns

In a large, nonstick skillet, cook the beef, celery, and onion over medium heat until meat is no longer pink; drain.

Stir in the tomato sauce, ketchup, brown sugar, barbecue sauce, mustard, garlic, cayenne pepper, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered for 10-15 minutes to allow flavors to blend. Spoon 3/4 cup onto each bun.

Fish with Lemon Caper Butter

2011-10-29T11:51:00.001-05:00

Whenever I come across a recipe that calls for a specific kind of fish that isn't super common, I usually don't go out of my way to get it. This recipe called for seabass, but I just used the cod that I found at the locale sore. This butter sauce was really good (3/5), and we'd definitely make it again when we don't know what to do!

Sea Bass with Lemon Caper Butter-adapted from Better Homes & Garden's "365 Last Minute Meals"
Total Time 20 Minutes
Makes 4 Servings

4 5-6 ounce fresh or frozen fish steaks
Salt and pepper for seasoning
1/4 cup butter, softened
1 tablespoon capers, drained
1 teaspoon finely shredded lemon peel
2 teaspoons lemon juice
1/2 teaspoon bottled minced garlic (1 clove)
Lemon wedges (optional)

Thaw fish, if frozen. Preheat broiler. Sprinkle fish with salt and black pepper. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through broiling.

Meanwhile for lemon-caper butter, in a small bowl stir together butter, capers, lemon peel, lemon juice and garlic. To serve, top fish with lemon-caper butter. If desired, garnish with lemon wedges.

Hand Pies

2011-10-26T20:09:00.000-05:00

I got a new magazine for free from reading another one-Southern Living. And what I got was the all recipe book of favorite fall recipes. I was so excited! This was the first recipe I decided to make. And not going to lie, I got lazy. This recipe is for 18 appetizer like hand pies. I really only made two large "pot pie" like items. But the potatoes really added to them (I make killer mashed potatoes) along with the gravy. So instead of being a little creamy pot pie, its a pot pie with mashed potatoes served with gravy on the side. So awesome (3.5/5)!

Photo Courtesy of Southern Living

Hand Pies-Adapted from Southern Living

Total Time: 1 hour

Makes 24 appetizers or 2 large pot pies

1 cup finely chopped roasted turkey
3/4 cup mashed potatoes
4 ounces cream cheese, softened
1/2 cup cut green beans, cooked
1 carrot, grated
2 tablespoons chopped parsley
Salt and pepper
1 package refrigerated pie crusts
1 large egg, beaten
Poppy seeds (optional)
Turkey gravy, warmed

Stir together first 6 ingredients. Season with desired amount of salt and pepper.

Preheat oven to 400°. Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 Tbsp. turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.

Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired, sprinkle with poppy seeds.

Bake at 400° for 18 to 20 minutes or until golden brown. Serve with warm gravy.

Note: Unbaked pies can be frozen up to 1 month. Bake frozen pies 30 to 32 minutes or until golden brown.