Saturday, October 27, 2012
Oh My! These were divine!
Just thought I'd share my friend's recipe. Thanks Jess! You are inspired!
The only difference I did with this recipe is I didn't layer the pumpkin mixture in between. I put all of the brownie batter on the bottom of my Large Bar Pan (Pampered Chef Stone), then poured the pumpkin mixture in stripes across the pan. I then took a butter knife and cut through the batters in both directions to get the marble look and get the pumpkin distributed.
This is what it looks like. Not a picture of the actual brownies.
Enjoy these (I know you will) and check out the other amazing desserts and recipes that Jess has posted!
Saturday, October 6, 2012
2 cans Whole Water Chestnuts
1 lb Bacon cut into 1/3 slices
1 1/2 cups Ketchup
1/4 tsp Salt
1/2 tsp Dry Mustard
1/4 cup Pineapple Juice
1/2 cup Brown Sugar
1 Tbs Worcestershire Sauce
1/4 tsp Pepper
1. Preheat your oven to 350 degrees.
2. In a 9x13" pan mix everything but your Water Chestnuts and Bacon.
3. Slice your bacon into thirds and begin wrapping around your Water Chestnuts. Secure the bacon with a toothpick (make sure you've poured your toothpicks out so you don't contaminate the clean ones you'll use later).
4. Place your Bacon Wrapped Chestnuts in your pan and swirl around to cover them in the sauce. Once all are wrapped and covered in sauce (they don't have to be completely covered since the sauce will be boiling and such) cover your pan in tinfoil and place in your oven.
5. Bake for 45 minutes.
Make sure to give them a little time to cool. It is hard, but you do want to be able to taste them.
Friday, September 28, 2012
1 lb of cooked ground beef (I used canned because I was really feeling lazy)
1 bag of freezer corn
4 cups of water
1 cup of TexMex Tomato Soup Mix
Anything else Taco Soupy
1. Rinse your beans really well
2. Pour all of your ingredients in a decent sized pot. Heat over medium to medium-high heat until your soup is boiling. Lower heat to a simmer until you are ready to eat.
3. Top with things like sour cream, cheese, olives, etc.
So Easy! Very delicious!!!
Monday, August 6, 2012
Both of my friends recommended this recipe. I did it just like it said (except I didn't have any broth at all so I ended up using chicken noodle soup juice watered down until I had enough). One friend doesn't use the cayenne because she feeds it to her kids (and they like it). I tried it with. It had a fun kick!
When looking in my fridge last week I had a scrumptious idea to make some stuffed peppers. My neighbor brought us some last fall and they were delicious. I went on a hunt.
This recipe was found on the Taste of Home website. It was wonderful!!!
5 medium bell peppers
1 large onion, chopped (I used some onion powder instead)
2 teaspoons of olive oil
1-1/4 pounds ground turkey
2 teaspoons ground cumin
1 teaspoon Italian seasoning (I used Pampered Chef)
1 garlic clove, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheese (I chose Colby Jack)
2 medium tomatoes, finely chopped
1 1/2 cups rice (their recipe calls for soft bread crumbs)
1/4 teaspoon paprika (I skipped)
1. Cut peppers in half lengthwise and discard seeds. In a large pot, cook peppers in boiling water for 3-5 minutes. Drain and set aside.
2. in a large skillet, saute onion in oil until tender. Add the turkey, cumin, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
3. Transfer to a large bowl; stir in the cheese, tomatoes and rice. Spoon into pepper halves. Place in a baking pan and sprinkle with paprika.
4. Bake uncovered, at 325 degrees for 20-25 minutes or until heated.
Friday, April 27, 2012
Thursday, April 5, 2012
1/2 large onion, diced
2 garlic cloves, minced
1 lb tomatillos, diced (about 5 medium size, don’t forget to remove the husk and wash)
1 tablespoon cumin
3 chicken breasts, cooked & shredded
1 49 1/2oz chicken broth can
1 16oz fresh salsa from the grocery store deli
1 15.5 oz cans yellow hominy (drained)
1 15.5 oz cans white hominy (drained)
fresh lime juice
*Here is my chicken in the pot. I use the wooden spoon trick over the top to keep it from boiling over. It TOTALLY works!
Monday, February 20, 2012
Found this on allrecipes.com. Very Scrumptious!
I was looking for a good baked chicken recipe. I had one from my mom… but I kind of wanted to branch out a little and add some more flavor. This recipe had a great rating and lots of good reviews. After making it for a double date with my brother and soon-to-be wife we give it our full support!
1/4 cup butter, melted
1/2 cup flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
2 Tbl milk
1 cup cheddar cheese, shredded
1 1/2 cups cornflakes, crunched up
3 skinless, boneless chicken breasts- cut in half
2 Tbl butter, melted
1. Preheat oven to 350 degrees. Coat a medium baking dish with 1/4 cup of melted butter.
2. In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, but together the eggs and milk. In a third bowl, mix the cheese and cornflakes. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the cornflakes. Arrange in the prepared baking dish.
3. Pour your remaining cornflakes and cheese over the top of the chicken then drizzle the 2 Tbl butt evenly over the chicken.
4. Bake for 35 minutes in the oven. Make sure to check the temperature (170 degrees)
WOW!!! This is my new favorite recipe! Seriously!!! It tastes amazing and is so much healthier than your normal stuff. Thanks to Pinterest and wonderful friends who pointed it out on Facebook. This really is an amazing recipe.
2 cups low-fat milk (I used 1%)
1/3 cup cream cheese (you could also buy low fat)
2 Tbl Flour
1 tsp salt
1 Tbl Butter
1 tsp garlic powder or 1 Garlic Clove
1 cup grated Parmesan cheese
1. Place milk, cream cheese, flour, and salt in a blender and blend until smooth.
2. If you’re using a Garlic Clove: In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
3. If you’re using Garlic powder, In a non-stick sauce pan, melt butter then add your garlic powder. Mix it together, then add milk mixture to the pan. Stir constantly until it just comes to a simmer. Once it has come to a simmer keep stirring and let it cook for 3 more minutes. It should be getting much thicker at this point.
4. Remove pan from heat. Add the cheese, stir it up and then cover as quickly as possible. Let it stand for at least 10 minutes before using. It will continue to thicken upon standing
If you have leftovers in the fridge the sauce will thicken to almost a solid. Just re-heat it and add a little milk. It will be back to normal and just as good.
This was inspired by some Pinterest Recipes I’ve seen floating around. I didn’t have everything on hand that I wish I had, but it was still really good.
2-3 Chicken Breasts
1 can Black Beans
1 can Kidney Beans
1 bottle Salsa
1 bag Freezer Corn (Canned corn would work too)
Wish I had had:
1 bunch of Green Onions, diced
1/2 bunch of Cilantro (or more depending on if you like it a lot)
1. Cook your chicken up (170 degrees internal temperature) with some of your favorite Mexican-like seasoning. Mine is Pampered Chef’s Southwestern Seasoning. Once it’s cooked, dice it up and throw it in your crockpot.
2. Drain and rinse your beans.
3. Add the rest of the ingredients into your crockpot. Where everything is already cooked or safe to eat you are mainly letting things simmer and heat up. The mixture of flavors…. yum! Cook it on HIGH for 1-2 hours or LOW 3-4. Make sure to put it on high for the first little bit either way so that your food can all get to the safe food temperature fast, then turn it down if you are using your low setting.
If I had had Green Onions and Cilantro I probably wouldn’t have put them in, but left them for a topping afterward.
This was really good over rice. It would also be good on salad.
There is a new trend going around about these things. It is blowing up on Pinterest and I’ve seen them a few times on Facebook. I decided to try my hand at them and see what I thought.
I’ve kind of been on a health kick lately (counting calories and such). That’s kind of what piqued my interest on these. I wanted something healthy, yummy, and easy to put together in the morning or for a snack during the day. These are so easy to put together and to change up to your liking also.
1 cup (or generous handful) fresh and clean spinach leaves
1 frozen banana
1/3 cup yogurt (I used WF Vanilla)
1/2 cup milk
1. Put everything in your blender and blend it on up.
This is 235 calories and makes about 1 1/2 glasses full. I didn’t actually measure it yet, but that is what it serves as in my glasses. I you want it a little thinner you can add another 1/2 cup of milk (50 more calories) and it will probably be two glasses of smoothie.
This is kind of a starter recipe that would be easy to add more things to. Here are suggestions:
1 Tablespoon of Peanut Butter (90 Cal)
Some frozen or fresh berries
Flax Seed (tons of health benefits and adds a fun flavor)
Have fun with it!
While trying to lose some weight lately I’ve been focusing on some fairly simple and healthy recipes.
2-3 Boneless, Skinless Chicken Breasts
1 can Black Beans
1 cup Freeze Dried Green Bell Peppers
1/2 cup Freeze Dried Onions
1. Get your bell peppers soaking so they can hydrate. Make sure that they are covered in water and then let them sit.
2. Cook your chicken in a skillet deep enough to prepare everything in. (Don’t you love one pan meals!) Once some of the juices and oils from the chicken start working around in the pan go ahead and throw in your Freeze Dried Onions. I didn’t reconstitute mine because I often like to just use the natural juices from the meats to do that. You can reconstitute them if you’d rather.
3. Once your chicken is cooked through and the temperature is at least to 170 degrees go ahead and slice it up. I don’t have a nylon knife that is safe to use in my non-stick pan so I forked them out and cut them into strips on my cutting board.
I guess I added the beans and drained peppers before I cut it. It really doesn’t matter.
4. Add your peppers and beans to your hot pan so they can get warmed up.
5. Serve over some rice or in a tortilla
I found this recipe on cooks.com.
3/4 c. light corn syrup
3 Tbsp. butter
1 pkg. (11.5 oz) milk chocolate morsels
3 c. miniature marshmallows
1 tsp. vanilla
1 pkg. (12 oz) Golden Graham cereal (9 cups)
1. Grease 9x13 pan
2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, stir in vanilla.
3. Pour over cereal; toss until coated. Fold in Marshmallows (it suggests one cup at a time, but I just poured it all in at once. Press in pan with buttered back of spoon. I added some extra marshmallows on top for fun. Let it stand for 1 hour.
4. Cut into 2 inch squares (or the serving size you want). Store loosely covered at room temperature up to 2 days. Makes 24 squares.
These are DELICIOUS!!! I heard my sister talking about something similar to this and I had to try them. This is the only recipe I’ve tried, but I love the proportions and the easiness of it all. It comes together really quick.