When I began this blog my goal was to share recipes that are absolutely delicious and simple to make. I don't love it when I have to go out in search of some exotic ingredient that I might use only once, and I suspect there are others who feel the same as I do. We just want recipes that we can put together quickly and feed our families well. This recipe definitely fits that description! It has three ingredients. Three. And they are ingredients that many of us usually have in in our cupboards and freezers. I see it becoming part of our regular meal rotation here and I hope you enjoy it just as much as we did!
Ingredients:
3-4 boneless skinless chicken breasts (6-8 boneless skinless chicken tenders would work as well)
1/2 c. brown sugar (light or dark, whatever you have on hand)
1 packet Italian dressing mix (I love using Good Seasons)
Preheat oven to 350 degrees.
Combine brown sugar and dressing mix.
Coat chicken pieces in sugar mix. Be sure all pieces are evenly coated.
Bake for 40-60 minutes, depending on the size of your chicken pieces.
That's it! Enjoy!!
Wednesday, December 14, 2016
Friday, December 2, 2016
Country Fried Steak
First things first: Since moving to the West I have learned that what we have always called country fried steak in the South is called chicken-fried steak out here. No matter what you choose to call it, it is one of my beloved's and my favorite comfort foods! This recipe didn't disappoint in the slightest. It is crispy, flavorful and just YUMMY! Enjoy!
Ingredients:
1 egg
1/4 c. milk
1 c. flour
4-oz. sleeve of saltine crackers, crushed into fine crumbs
1 1/2 tsp. seasoned salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
4 (4-oz.) cube steaks
2 Tbsp. vegetable oil
Whisk together egg and milk in a shallow bowl; set aside.
Whisk together flour, crushed saltines, seasoned salt, onion powder, and garlic powder.
Dip steaks in the egg mixture, then into the flour mixture. Be sure to pat flour mixture into the steaks so they are coated completely and evenly.
Heat oil in a large skillet over medium-high heat.
Fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey. This should take about 4 minutes per side.
Drain steaks on a paper towel-lined platter before serving.
Ingredients:
1 egg
1/4 c. milk
1 c. flour
4-oz. sleeve of saltine crackers, crushed into fine crumbs
1 1/2 tsp. seasoned salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
4 (4-oz.) cube steaks
2 Tbsp. vegetable oil
Whisk together egg and milk in a shallow bowl; set aside.
Whisk together flour, crushed saltines, seasoned salt, onion powder, and garlic powder.
Dip steaks in the egg mixture, then into the flour mixture. Be sure to pat flour mixture into the steaks so they are coated completely and evenly.
Heat oil in a large skillet over medium-high heat.
Fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey. This should take about 4 minutes per side.
Drain steaks on a paper towel-lined platter before serving.
Thursday, November 17, 2016
Pumpkin Spice Muffins
Ingredients:
1 box of spice cake mix (I prefer Duncan Hines)
15-oz. can pure pumpkin
1/2 c. water
Streusel topping:
1/2 stick butter, room temperature
1/2 c. light brown sugar
1/4 c. flour
Preheat oven to 350 degrees.
Mix together cake mix, pumpkin, and water until thoroughly combined.
Spoon batter into a muffin tin that has been either lightly greased or lined with cupcake liners. The muffins don't rise a whole lot so you can fill the muffin cups a little fuller than normal.
Prepare streusel topping by combining flour and brown sugar, then cutting butter in. You can use a fork or pastry blender for this part but I always just use my fingers.
Sprinkle streusel over muffin batter.
Bake for 20-24 minutes.
Friday, October 28, 2016
Spanish Rice
One of my favorite things about going to a Mexican restaurant is the side of rice that comes with most meals. I absolutely love anything that has tomato in it and could happily make my meal off of just the rice! I have finally found a recipe for this dish that is so very yummy and very simple to make. Enjoy!
Ingredients:
1 cup rice (I used basmati rice because it is the favorite in our house but regular white rice is just fine)
Chicken broth, approx. 1 cup*
Tomato sauce, approx. 1 cup*
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic salt
1/2 tsp. dried oregano
*The amount of broth and tomato sauce you use is determined by the amount of liquid your rice calls for. For example, the basmati rice that I used called for 1 3/4 cups of liquid so I used 1 cup of broth and 3/4 cup of tomato sauce. If your rice calls for two cups of liquid then I would use a cup of broth and a cup of tomato sauce.
Instructions:
Melt together olive oil and butter in a medium saucepan over medium heat.
Add rice and stir to coat. Cook, stirring frequently, for 2-3 minutes, until rice is toasted.
Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, and oregano.
Increase heat to high and bring to a boil, stirring occasionally.
Stir well, reduce heat to low, and place lid on pot.
Cook at a gentle simmer for 20 minutes.
If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2-4 minutes longer.
Remove from heat, leave covered, and allow to rest for a couple of minutes.
Fluff rice with a fork and serve.
Ingredients:
1 cup rice (I used basmati rice because it is the favorite in our house but regular white rice is just fine)
Chicken broth, approx. 1 cup*
Tomato sauce, approx. 1 cup*
1 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. garlic salt
1/2 tsp. dried oregano
*The amount of broth and tomato sauce you use is determined by the amount of liquid your rice calls for. For example, the basmati rice that I used called for 1 3/4 cups of liquid so I used 1 cup of broth and 3/4 cup of tomato sauce. If your rice calls for two cups of liquid then I would use a cup of broth and a cup of tomato sauce.
Instructions:
Melt together olive oil and butter in a medium saucepan over medium heat.
Add rice and stir to coat. Cook, stirring frequently, for 2-3 minutes, until rice is toasted.
Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, and oregano.
Increase heat to high and bring to a boil, stirring occasionally.
Stir well, reduce heat to low, and place lid on pot.
Cook at a gentle simmer for 20 minutes.
If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2-4 minutes longer.
Remove from heat, leave covered, and allow to rest for a couple of minutes.
Fluff rice with a fork and serve.
Wednesday, October 26, 2016
Lemon-Dill Chicken
When I try a new recipe and my husband asks for it to be included in our regular meal rotation I know that I have a real winner :-). This recipe was a big hit and although there are several small steps, I promise the end result is worth it! It is a very healthy choice too so it is a win all the way around in my kitchen. Hope you enjoy!
Ingredients:
4 boneless, skinless chicken breasts, brined and then patted dry (You will want to brine your chicken in a mixture of 6 cups water, 1/4 cup salt and 1/4 cup sugar for 1 to 2 hours to get the best flavor).
Salt and pepper to taste
3 tsp. extra-virgin olive oil, divided
1/4 c. finely chopped onion
2 small cloves or 1 large clove of garlic, minced
1 c. chicken broth
2 tsp. flour
1 Tbsp. dill
1 Tbsp. lemon juice
Zest of one medium-sized lemon
Lightly season brined chicken breasts with salt and pepper.
Heat 1 1/2 tsp. olive oil in a large heavy skillet over medium-high heat.
Add chicken to pan and sear until well-browned on both sides, about 3 minutes per side.
Transfer chicken to a plate and tent with foil.
Reduce heat to medium. Add remaining 1 1/2 tsp. olive oil to the pan.
Add onion and garlic and cook, stirring, for 1 minute.
Whisk chicken broth, flour, dill, and lemon juice in a measuring cup and add to pan.
Cook, whisking, until slightly thickened, about 3 minutes.
Return the chicken and any accumulated juices to the pan.
Reduce heat to low and simmer until chicken is cooked through, about 4 minutes.
Add lemon zest and stir.
Serve.
Ingredients:
4 boneless, skinless chicken breasts, brined and then patted dry (You will want to brine your chicken in a mixture of 6 cups water, 1/4 cup salt and 1/4 cup sugar for 1 to 2 hours to get the best flavor).
Salt and pepper to taste
3 tsp. extra-virgin olive oil, divided
1/4 c. finely chopped onion
2 small cloves or 1 large clove of garlic, minced
1 c. chicken broth
2 tsp. flour
1 Tbsp. dill
1 Tbsp. lemon juice
Zest of one medium-sized lemon
Lightly season brined chicken breasts with salt and pepper.
Heat 1 1/2 tsp. olive oil in a large heavy skillet over medium-high heat.
Add chicken to pan and sear until well-browned on both sides, about 3 minutes per side.
Transfer chicken to a plate and tent with foil.
Reduce heat to medium. Add remaining 1 1/2 tsp. olive oil to the pan.
Add onion and garlic and cook, stirring, for 1 minute.
Whisk chicken broth, flour, dill, and lemon juice in a measuring cup and add to pan.
Cook, whisking, until slightly thickened, about 3 minutes.
Return the chicken and any accumulated juices to the pan.
Reduce heat to low and simmer until chicken is cooked through, about 4 minutes.
Add lemon zest and stir.
Serve.
Saturday, September 17, 2016
Chocolate Cherry Trifle
Yikes, I didn't realize that it has been over two weeks since I last posted! My dad has been visiting and although I have been cooking I haven't been experimenting with new recipes very much. However, I did make this a few nights ago and the guys loved it! It is an excellent way to use chocolate cake that you have already prepared (or you can even buy one that is already frosted, I won't tell! LOL).
The story behind this: I got married and moved from Florida to the Wild West a few months ago. The adjustment hasn't been too difficult EXCEPT when it comes to baking. The high altitude here means that I have to adapt my cake recipes so they don't sink in the middle. The dry air also presents problems with baked goods staying moist once they are finished. So, I baked a chocolate cake with chocolate frosting to welcome Dad and after a day or so it started drying out. I couldn't bring myself to throw it away but it wasn't as enjoyable to eat as is. So, I thought of how my husband and I both love the flavor combination of chocolate and cherries and came up with this idea. Enjoy!
Ingredients:
Prepared chocolate cake with chocolate frosting
Cherry pie filling (I like to use filling that has tart cherries since everything else in the trifle is so sweet)
Whipped cream
Milk
You will notice that I don't have exact measures here because it just depends on how much cake you have and how many trifles you want to make. I prepared my trifles in individual glasses but you could also make a large one in a trifle bowl. Just do what is best for you.
Use a fork to mash the chocolate cake and frosting until you have a nice consistency *.
Add milk just to make the cake mixture a bit more moist; Mix thoroughly.
In each glass layer the following:
Cake
Cherries
Whipped cream
Cake
Cherries
A dollop of whipped cream to finish
That's it! Very simple and absolutely delicious!
*In a traditional trifle you cut the cake into small squares or use a cookie cutter to cut the cake into desired shapes, but I mashed the cake together with milk to make it as moist as possible.
The story behind this: I got married and moved from Florida to the Wild West a few months ago. The adjustment hasn't been too difficult EXCEPT when it comes to baking. The high altitude here means that I have to adapt my cake recipes so they don't sink in the middle. The dry air also presents problems with baked goods staying moist once they are finished. So, I baked a chocolate cake with chocolate frosting to welcome Dad and after a day or so it started drying out. I couldn't bring myself to throw it away but it wasn't as enjoyable to eat as is. So, I thought of how my husband and I both love the flavor combination of chocolate and cherries and came up with this idea. Enjoy!
Ingredients:
Prepared chocolate cake with chocolate frosting
Cherry pie filling (I like to use filling that has tart cherries since everything else in the trifle is so sweet)
Whipped cream
Milk
You will notice that I don't have exact measures here because it just depends on how much cake you have and how many trifles you want to make. I prepared my trifles in individual glasses but you could also make a large one in a trifle bowl. Just do what is best for you.
Use a fork to mash the chocolate cake and frosting until you have a nice consistency *.
Add milk just to make the cake mixture a bit more moist; Mix thoroughly.
In each glass layer the following:
Cake
Cherries
Whipped cream
Cake
Cherries
A dollop of whipped cream to finish
That's it! Very simple and absolutely delicious!
*In a traditional trifle you cut the cake into small squares or use a cookie cutter to cut the cake into desired shapes, but I mashed the cake together with milk to make it as moist as possible.
Wednesday, August 31, 2016
BBQ Chicken Sliders
I am thinking I should add a subtitle to my blog: Slow Cooker Specialties. The slow cooker has been my lifesaver while my stove is out of commission! It has given me opportunities to try new things and be a bit creative but I do look forward to the day that my stove is working properly again :). That being said, this recipe is delicious and is great for a crowd. Enjoy!
4-6 boneless skinless chicken breasts
1 1/2 c. barbecue sauce of your choice (I used Sweet Baby Ray's, one of my favorites)
3 Tbsp. butter (the real stuff, not margarine)
1 packet Ranch dressing mix
Place chicken breasts in slow cooker and cook on low for 5 hours or high for 3 hours.
Add barbecue sauce, butter, and ranch dressing mix; Stir.
Cook for one more hour.
Serve on small rolls of your choice (I used King's Hawaiian bread because I love the sweetness of the bread paired with the savory barbecue).
4-6 boneless skinless chicken breasts
1 1/2 c. barbecue sauce of your choice (I used Sweet Baby Ray's, one of my favorites)
3 Tbsp. butter (the real stuff, not margarine)
1 packet Ranch dressing mix
Place chicken breasts in slow cooker and cook on low for 5 hours or high for 3 hours.
Add barbecue sauce, butter, and ranch dressing mix; Stir.
Cook for one more hour.
Serve on small rolls of your choice (I used King's Hawaiian bread because I love the sweetness of the bread paired with the savory barbecue).
Friday, August 26, 2016
Chicken Burritos
My stove/oven is still out of commission. Still. After a week. And there is still no firm answer from the repairman as to when the correct part will actually arrive. Ugh. So, needless to say, my slow cooker has become one of my greatest allies :). We did purchase a small electric burner so I can actually do things like, you know, boil water, fry an egg, basic kitchen needs but I still rely on the slow cooker or grill for most of our dishes. But enough of my complaining about that! I made these burritos recently and will be making them again tonight... So yummy and the possibilities are limitless! Hope you enjoy.
6 boneless skinless chicken breast tenderloins
1 packet of taco seasoning
1 can of chicken broth
Whole kernel corn (canned or frozen, whichever you prefer), prepared
1 can of black beans, prepared however you like (We like the black beans that have jalapeños and lime juice. Very tasty!)
Shredded cheese of your choice
Ranch dressing or sour cream
Flour tortillas
Place chicken in a slow cooker. Add chicken broth and then stir in taco seasoning.
Cook on high for 4 hours or low for 6 hours; Use two forks to shred chicken.
When I cooked these I just set everything out in assembly line form so we could make our burritos the way we wanted. You could also add the corn and black beans to your chicken mixture and let that cook in the slow cooker for a bit. Just do whatever you and your family like best!
6 boneless skinless chicken breast tenderloins
1 packet of taco seasoning
1 can of chicken broth
Whole kernel corn (canned or frozen, whichever you prefer), prepared
1 can of black beans, prepared however you like (We like the black beans that have jalapeños and lime juice. Very tasty!)
Shredded cheese of your choice
Ranch dressing or sour cream
Flour tortillas
Place chicken in a slow cooker. Add chicken broth and then stir in taco seasoning.
Cook on high for 4 hours or low for 6 hours; Use two forks to shred chicken.
When I cooked these I just set everything out in assembly line form so we could make our burritos the way we wanted. You could also add the corn and black beans to your chicken mixture and let that cook in the slow cooker for a bit. Just do whatever you and your family like best!
Monday, August 22, 2016
Chicken and Dumplings!!
At last I have conquered a dish that has eluded me for some time. I made it once, several years ago, and decided that maybe I just wasn't cut out to make it. Today that was proven wrong! And better yet, I was able to use my slow cooker!
You will notice that I use flour tortillas. One might think that any self-respecting Southern girl would roll the dumplings out from scratch like our grandmothers used to do, but this Southern girl said no. In fact, the tortilla idea came from a Southern lady who has done her share of making dumplings from scratch and she told me that once I made them this way I would be hooked. She was right. Enjoy!
Ingredients:
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 soup can of water
Salt, pepper, and garlic powder to taste
4 large flour tortillas (the size used for burritos)
Lightly salt the chicken breasts and place them in a slow cooker.
In a separate bowl combine soup, broth, water, salt, pepper, and garlic powder.
Pour over chicken breasts.
Cook on high for 4 1/2 hours.
Remove chicken from broth mix; Use two forks to shred chicken and then return it to broth mixture.
Cut tortillas into strips, 6-8 across and 4-5 lengthwise. Add strips to chicken mixture.
Cook on high for 1 1/2 hours.
Serve.
You will notice that I use flour tortillas. One might think that any self-respecting Southern girl would roll the dumplings out from scratch like our grandmothers used to do, but this Southern girl said no. In fact, the tortilla idea came from a Southern lady who has done her share of making dumplings from scratch and she told me that once I made them this way I would be hooked. She was right. Enjoy!
Ingredients:
4 boneless skinless chicken breasts
2 cans cream of chicken soup
1 can chicken broth
1 soup can of water
Salt, pepper, and garlic powder to taste
4 large flour tortillas (the size used for burritos)
Lightly salt the chicken breasts and place them in a slow cooker.
In a separate bowl combine soup, broth, water, salt, pepper, and garlic powder.
Pour over chicken breasts.
Cook on high for 4 1/2 hours.
Remove chicken from broth mix; Use two forks to shred chicken and then return it to broth mixture.
Cut tortillas into strips, 6-8 across and 4-5 lengthwise. Add strips to chicken mixture.
Cook on high for 1 1/2 hours.
Serve.
Monday, August 8, 2016
Beef and Broccoli (better than takeout!)
My beloved made this for dinner tonight (yes, he loves to cook as much as I do) and we both loved it! This is definitely a meal that will be included in our regular rotation, especially on busy days when the slow cooker is my best friend :). We served ours over basmati rice and it was absolutely delicious. Enjoy!
Ingredients:
2 lb. sirloin steak or London broil, sliced thinly
1 c. beef broth
1/2 c. soy sauce (you can use low-sodium if you prefer)
1/4 c. brown sugar
1 Tbsp. sesame oil
2 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
12-oz. broccoli florets, fresh or frozen
Whisk together broth, soy sauce, brown sugar, sesame oil, and minced garlic cloves in the insert of your slow cooker.
Place sliced beef into liquid and toss gently to coat. Cover and cook on low heat for at least 5 hours (he actually cooked ours for about 8 hours and it was SO tender).
When done, combine cornstarch and water in a small bowl.
Pour into meat mixture and mix well. Add broccoli and mix well.
Cover and cook for 30 minutes more, until broccoli is tender and sauce has thickened.
Serve over white rice.
Ingredients:
2 lb. sirloin steak or London broil, sliced thinly
1 c. beef broth
1/2 c. soy sauce (you can use low-sodium if you prefer)
1/4 c. brown sugar
1 Tbsp. sesame oil
2 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
12-oz. broccoli florets, fresh or frozen
Whisk together broth, soy sauce, brown sugar, sesame oil, and minced garlic cloves in the insert of your slow cooker.
Place sliced beef into liquid and toss gently to coat. Cover and cook on low heat for at least 5 hours (he actually cooked ours for about 8 hours and it was SO tender).
When done, combine cornstarch and water in a small bowl.
Pour into meat mixture and mix well. Add broccoli and mix well.
Cover and cook for 30 minutes more, until broccoli is tender and sauce has thickened.
Serve over white rice.
Thursday, August 4, 2016
Creamy Cucumber Salad
I seriously love cucumbers and anything with cucumbers in it. This salad is so light and refreshing, the perfect accompaniment to heavier main dishes. I bet you will make it again and again just like I plan to! Enjoy!
Ingredients:
3-4 cucumbers
1 c. sour cream
2 Tbsp. vinegar
1 Tbsp. sugar
1 tsp. salt
1 tsp. dried dill
Peel cucumbers and slice thinly. Place in a medium mixing bowl.
Combine remaining ingredients in a small bowl.
Pour over cucumbers and stir to coat. Serve immediately or cover and refrigerate.
Friday, July 29, 2016
Marinade
My husband works 12-hour rotating shifts and when he is on day shifts I try to prepare lighter meals because he usually goes to bed shortly after dinner. Tonight I used this marinade on chicken, then cooked the chicken in my grill pan and prepared some cabbage to go with it. It was the perfect light and simple dinner! Enjoy!
Marinade:
1 c. soy sauce
1 c. water
1 Tbsp. apple cider vinegar
1/2 tsp. garlic powder
1 Tbsp. ground ginger
Combine all ingredients in a jar or lidded bowl and shake to mix well. Marinate meat for at least thirty minutes (I like to marinate it for at least an hour). Discard used marinade.
In case you are wondering how I prepared the cabbage, here goes:
1 small head of cabbage, chopped
3 Tbsp. butter
2 tsp. minced onion
2 tsp. garlic powder
Salt and pepper to taste
Melt the butter on medium-high heat in a large skillet. Add cabbage and toss to ensure all leaves are coated in butter. Cook for a few minutes and then add onion, garlic powder, salt, and pepper. Reduce heat and cook until cabbage has reached desired tenderness.
Marinade:
1 c. soy sauce
1 c. water
1 Tbsp. apple cider vinegar
1/2 tsp. garlic powder
1 Tbsp. ground ginger
Combine all ingredients in a jar or lidded bowl and shake to mix well. Marinate meat for at least thirty minutes (I like to marinate it for at least an hour). Discard used marinade.
In case you are wondering how I prepared the cabbage, here goes:
1 small head of cabbage, chopped
3 Tbsp. butter
2 tsp. minced onion
2 tsp. garlic powder
Salt and pepper to taste
Melt the butter on medium-high heat in a large skillet. Add cabbage and toss to ensure all leaves are coated in butter. Cook for a few minutes and then add onion, garlic powder, salt, and pepper. Reduce heat and cook until cabbage has reached desired tenderness.
Saturday, July 23, 2016
Unstuffed Cabbage Rolls
This is what I am making for dinner tonight. It is one of my favorite recipes and is so simple to make (we know by now that I LOVE simple recipes LOL). I have always loved cabbage - it is one of my favorite veggies - and to add the flavor of tomatoes? Well, it's just heaven on a spoon. Hope you enjoy!
2 lb. lean ground beef
1 small onion, minced
1 clove garlic, minced
Small head of cabbage, chopped
Two 14 1/2-oz. cans diced tomatoes
8-oz. can tomato sauce
Salt and pepper to taste
Brown ground beef; add onion and garlic.
Add remaining ingredients and bring to a boil.
Cover and simmer for 20-30 minutes or until cabbage is tender.
Remove cover and simmer for a few more minutes until sauce thickens.
2 lb. lean ground beef
1 small onion, minced
1 clove garlic, minced
Small head of cabbage, chopped
Two 14 1/2-oz. cans diced tomatoes
8-oz. can tomato sauce
Salt and pepper to taste
Brown ground beef; add onion and garlic.
Add remaining ingredients and bring to a boil.
Cover and simmer for 20-30 minutes or until cabbage is tender.
Remove cover and simmer for a few more minutes until sauce thickens.
Friday, July 22, 2016
Butterfinger Pie
I made this for a family gathering and couldn't get over how simple it was and how delicious it was! Really. Simple. Really. Delicious. I bet it will be popular with your families too.. Enjoy!
Ingredients:
1 bag of mini Butterfinger candy bars
8-oz. cream cheese, room temperature
1/2 tsp. vanilla extract
12-oz. whipped topping, thawed
Two 9" graham cracker pie crusts
Use a sharp knife to chop candy bars into small bits and set aside, reserving 1/2 cup. Using a food processor or rolling pin tends to cream the chocolate and make things clump together, so a sharp knife really is the best way to go.
Beat cream cheese and vanilla until fluffy.
Add half of whipped topping; mix until smooth.
Fold in chopped candy and remaining whipped topping by hand.
Mix by hand until evenly combined.
Spoon mixture into pie crusts; Sprinkle reserved candy evenly over pies.
Cover and refrigerate for 2 hours before serving.
Store in refrigerator (that is, if you actually have any leftovers LOL).
Ingredients:
1 bag of mini Butterfinger candy bars
8-oz. cream cheese, room temperature
1/2 tsp. vanilla extract
12-oz. whipped topping, thawed
Two 9" graham cracker pie crusts
Use a sharp knife to chop candy bars into small bits and set aside, reserving 1/2 cup. Using a food processor or rolling pin tends to cream the chocolate and make things clump together, so a sharp knife really is the best way to go.
Beat cream cheese and vanilla until fluffy.
Add half of whipped topping; mix until smooth.
Fold in chopped candy and remaining whipped topping by hand.
Mix by hand until evenly combined.
Spoon mixture into pie crusts; Sprinkle reserved candy evenly over pies.
Cover and refrigerate for 2 hours before serving.
Store in refrigerator (that is, if you actually have any leftovers LOL).
Tuesday, July 19, 2016
Brownie Batter Dip
Yes, you read the name of this recipe correctly. Brownie. Batter. Dip. It is pure heaven in a bowl. Truly! I made it for a ladies' gathering and we all just loved it! You can serve it with whatever you like; I chose pretzels, marshmallows and vanilla wafers but I have to admit that the pretzels were my favorite because I LOVE the combination of sweet and salty. Enjoy!
Ingredients:
8 oz. cream cheese, softened
1/2 c. butter, softened
2 1/2 c. powdered sugar
5 Tbsp. all-purpose flour
5 Tbsp. cocoa powder
3 Tbsp. brown sugar
2-3 Tbsp. milk
1 tsp. vanilla
1 tsp. salt
1 c. mini chocolate chips
Using a mixer, beat together the cream cheese and butter until smooth.
Add brown sugar, cocoa powder, flour, vanilla, salt and 1 Tbsp. milk.
Mix until mostly smooth (a few lumps are okay, they will smooth out when you add the remaining ingredients).
Add powdered sugar and another tablespoon of milk. Beat until smooth.
You may add another tablespoon of milk if the dip is too thick for your taste but it is completely up to you.
Mix in the chocolate chips. Serve with dippers.
If you want to make this ahead of time feel free to do so, just store it in the fridge and make sure to bring it out early so that it can soften up a bit (the cream cheese makes it very thick, especially once refrigerated).
Ingredients:
8 oz. cream cheese, softened
1/2 c. butter, softened
2 1/2 c. powdered sugar
5 Tbsp. all-purpose flour
5 Tbsp. cocoa powder
3 Tbsp. brown sugar
2-3 Tbsp. milk
1 tsp. vanilla
1 tsp. salt
1 c. mini chocolate chips
Using a mixer, beat together the cream cheese and butter until smooth.
Add brown sugar, cocoa powder, flour, vanilla, salt and 1 Tbsp. milk.
Mix until mostly smooth (a few lumps are okay, they will smooth out when you add the remaining ingredients).
Add powdered sugar and another tablespoon of milk. Beat until smooth.
You may add another tablespoon of milk if the dip is too thick for your taste but it is completely up to you.
Mix in the chocolate chips. Serve with dippers.
If you want to make this ahead of time feel free to do so, just store it in the fridge and make sure to bring it out early so that it can soften up a bit (the cream cheese makes it very thick, especially once refrigerated).
Wednesday, July 13, 2016
French Onion Chicken Noodle Casserole
This is the PERFECT comfort food-type dish! Seriously. I have made it twice now and both times when my husband and I take the first bite we just say, "Wow....." It is that good. And as always, it is SO simple! You can probably tell by now that I like simple recipes, huh? Enjoy!
Ingredients:
12-oz. bag extra wide egg noodles
4 c. cooked chopped chicken
2 cans cream of chicken soup
16-oz. container of french onion dip
1 c. fried onion pieces, crushed (I love using French's fried onions)
Boil noodles according to package directions*. Drain.
Preheat oven to 350 degrees.
Combine soup, onion dip and chopped chicken.
Add cooked noodles.
Pour into greased 13 x 9-in. baking dish.
Top with fried onions.
Bake for 30-35 minutes.
*My husband is very particular when it comes to pasta. He comes from a Sicilian background and overcooking pasta is a BIG no no! So, I actually boil the noodles for a couple of minutes less than the package says, knowing that they will continue to cook in the oven, and they turn out perfectly every time! Also, don't forget to generously salt the water that you boil your pasta in - it is your best chance of flavoring the pasta!
Ingredients:
12-oz. bag extra wide egg noodles
4 c. cooked chopped chicken
2 cans cream of chicken soup
16-oz. container of french onion dip
1 c. fried onion pieces, crushed (I love using French's fried onions)
Boil noodles according to package directions*. Drain.
Preheat oven to 350 degrees.
Combine soup, onion dip and chopped chicken.
Add cooked noodles.
Pour into greased 13 x 9-in. baking dish.
Top with fried onions.
Bake for 30-35 minutes.
*My husband is very particular when it comes to pasta. He comes from a Sicilian background and overcooking pasta is a BIG no no! So, I actually boil the noodles for a couple of minutes less than the package says, knowing that they will continue to cook in the oven, and they turn out perfectly every time! Also, don't forget to generously salt the water that you boil your pasta in - it is your best chance of flavoring the pasta!
Sloppy Joes
If you ever need a quick and easy recipe for busy nights, this is definitely it! Sure, you can open a can of sloppy joe sauce and pour it over browned ground beef and save a LITTLE bit of time but I promise, this tastes better, doesn't take much longer, AND you know exactly what ingredients are going into your meal. Enjoy!
Ingredients:
1 pound ground beef
1 c. ketchup
1/4 c. water
1/2 Tbsp. brown sugar
2 tsp. Worcestershire sauce
2 tsp. prepared mustard
2 tsp. garlic powder
1 Tbsp. minced onions
Salt to taste
4 hamburger buns, split
In a large pan, cook beef over medium heat until completely browned; Drain.
Return beef to pan and stir in remaining ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 30-40 minutes.
Serve on buns.
Ingredients:
1 pound ground beef
1 c. ketchup
1/4 c. water
1/2 Tbsp. brown sugar
2 tsp. Worcestershire sauce
2 tsp. prepared mustard
2 tsp. garlic powder
1 Tbsp. minced onions
Salt to taste
4 hamburger buns, split
In a large pan, cook beef over medium heat until completely browned; Drain.
Return beef to pan and stir in remaining ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 30-40 minutes.
Serve on buns.
Monday, July 11, 2016
Meatloaf
I married a man who is a very basic "meat and potatoes" kind of guy, though he also enjoys fine dining from time to time. I am a "meat and potatoes" kind of girl myself so we get along quite well :). I have shared this recipe before but it is worth sharing again. I am pretty fussy about meatloaf... It can't be too dry or too bland, needs to have wonderful flavor and a YUMMY ketchup topping! This one hits the mark perfectly and has passed the test of many beloved "meatloaf connoisseurs" in my life :). Hope you enjoy!!
Ingredients:
2 lb. lean ground beef or ground chuck
18 Ritz crackers, finely crushed
2 eggs, lightly beaten
1 bell pepper, chopped
1 small onion, chopped
8-oz. can tomato sauce (I prefer Hunt's myself but you can use whichever brand you like)
Salt and pepper to taste
1/2 c. ketchup
1/2 c. light brown sugar
Preheat oven to 350 degrees.
Combine all ingredients except ketchup and brown sugar.
Place in a greased loaf pan*.
Mix ketchup and brown sugar together and spread on top of meat mixture.
Bake for approximately 2 hours.
When you remove the meatloaf from the oven, let it set for a few minutes before slicing to allow the juices to redistribute.
*I prefer baking my meatloaf in a 9 x 13 baking dish. It makes it thinner and can be sliced perfectly for meatloaf sandwiches later or into smaller squares, whichever you prefer. It also reduces the baking time by half. You only need to bake it for an hour or an hour and fifteen minutes at the most!
Ingredients:
2 lb. lean ground beef or ground chuck
18 Ritz crackers, finely crushed
2 eggs, lightly beaten
1 bell pepper, chopped
1 small onion, chopped
8-oz. can tomato sauce (I prefer Hunt's myself but you can use whichever brand you like)
Salt and pepper to taste
1/2 c. ketchup
1/2 c. light brown sugar
Preheat oven to 350 degrees.
Combine all ingredients except ketchup and brown sugar.
Place in a greased loaf pan*.
Mix ketchup and brown sugar together and spread on top of meat mixture.
Bake for approximately 2 hours.
When you remove the meatloaf from the oven, let it set for a few minutes before slicing to allow the juices to redistribute.
*I prefer baking my meatloaf in a 9 x 13 baking dish. It makes it thinner and can be sliced perfectly for meatloaf sandwiches later or into smaller squares, whichever you prefer. It also reduces the baking time by half. You only need to bake it for an hour or an hour and fifteen minutes at the most!
Thursday, July 7, 2016
Salisbury Steak
Okay, I know... When you saw the title of this post you probably thought of cafeteria food from school days or maybe TV dinners. Am I right? Well, let me introduce you to a DELICIOUS recipe for Salisbury Steak that tastes ten times better than those things we grew up on. I made it for dinner and my beloved husband requested that it be included in our regular meal rotation - always a good sign! Enjoy!
Ingredients:
1 1/2 lb. ground beef
8 Ritz crackers, crushed into fine crumbs
1 Tbsp. Worcestershire sauce
1/2 c. chopped onion (preferably a sweet onion like a Vidalia if you have it available)
2 c. flour
Salt and pepper to taste
1 can cream of mushroom soup
1 packet Lipton onion soup mix
Ingredients:
1 1/2 lb. ground beef
8 Ritz crackers, crushed into fine crumbs
1 Tbsp. Worcestershire sauce
1/2 c. chopped onion (preferably a sweet onion like a Vidalia if you have it available)
2 c. flour
Salt and pepper to taste
1 can cream of mushroom soup
1 packet Lipton onion soup mix
Preheat oven to 350.
Combine beef, cracker crumbs, onion and Worcestershire and mix by hand until all ingredients are thoroughly combined.
Form into 6 patties.
Dredge patties in flour/salt/pepper mixture.
Heat 1 Tbsp vegetable oil in a heavy skillet.
Brown patties, about 3-5 minutes per side.
Place browned patties in greased baking dish. Lay sliced onions on
each patty (optional).
In a small bowl combine soup, onion soup mix and 3/4 a soup can of water.
Pour this mixture over patties.
Bake for 45 minutes to an hour, until patties are completely
cooked through.
Ritz Chicken
You have probably noticed by now that I like to find recipes that call for ingredients I usually keep in my pantry. Who wants to make a last-minute run to the grocery store if not absolutely necessary? Especially when the grocery store is 20 miles away and snowy roads might be involved! LOL. This recipe is very tasty and VERY simple to make. Hope you enjoy!!
Ingredients:
For the chicken:
4 boneless skinless chicken breasts
2 sleeves of roasted vegetable flavor Ritz crackers (these add wonderful flavor!)
1/2 c. buttermilk or milk
Salt and pepper to taste
For the sauce:
1 can cream of chicken soup
3 Tbsp. sour cream
2 Tbsp. butter
Preheat oven to 350 degrees.
Grease a baking dish with cooking spray or butter or oil, whichever you prefer.
Crush Ritz crackers into fine crumbs (you may use a food processor for this, however I prefer putting the crackers into a Ziploc bag and crushing them with a rolling pin... fun way to relieve some stress too! LOL)
Place crumbs in a shallow dish for dredging the chicken.
Pour buttermilk or milk into a small bowl.
Dip chicken breasts into milk, then coat with cracker crumbs. It is a messy job but so worth it in the end!
Place in prepared baking dish and sprinkle any non-covered areas with additional crumbs.
Bake for 30-35 minutes until chicken is thoroughly cooked.
Meanwhile, prepare the sauce.
In a small pot, over medium-high heat, bring soup, sour cream, and butter to a boil. Whisk to make sure all ingredients are thoroughly combined and then let sauce simmer on very low heat. Serve over chicken.
That's it! Enjoy!
Ingredients:
For the chicken:
4 boneless skinless chicken breasts
2 sleeves of roasted vegetable flavor Ritz crackers (these add wonderful flavor!)
1/2 c. buttermilk or milk
Salt and pepper to taste
For the sauce:
1 can cream of chicken soup
3 Tbsp. sour cream
2 Tbsp. butter
Preheat oven to 350 degrees.
Grease a baking dish with cooking spray or butter or oil, whichever you prefer.
Crush Ritz crackers into fine crumbs (you may use a food processor for this, however I prefer putting the crackers into a Ziploc bag and crushing them with a rolling pin... fun way to relieve some stress too! LOL)
Place crumbs in a shallow dish for dredging the chicken.
Pour buttermilk or milk into a small bowl.
Dip chicken breasts into milk, then coat with cracker crumbs. It is a messy job but so worth it in the end!
Place in prepared baking dish and sprinkle any non-covered areas with additional crumbs.
Bake for 30-35 minutes until chicken is thoroughly cooked.
Meanwhile, prepare the sauce.
In a small pot, over medium-high heat, bring soup, sour cream, and butter to a boil. Whisk to make sure all ingredients are thoroughly combined and then let sauce simmer on very low heat. Serve over chicken.
That's it! Enjoy!
Monday, July 4, 2016
Cornbread Salad
Happy 4th of July to everyone!! I know that most of you are already in the throes of your Independence Day celebrations and preparing your yummy dishes and I wanted to share the dish that I will be preparing for our dinner with friends later. I made this for my family reunion last year and it was a huge hit - it is very tasty and very easy to put together, again using ingredients that many of us keep in our cupboards. Hope you enjoy!!
Ingredients:
One pan of cornbread, either from scratch or from a mix (I love using Jiffy cornbread mix), baked and cooled
1 c. diced onions
1 bell pepper, seeded and diced
1 c. diced tomatoes
15-oz. can whole kernel corn, drained
1 lb. bacon, cooked until crisp and crumbled
1 c. mayonnaise
1 c. Ranch dressing
Crumble cornbread.
Add onions, bell pepper, tomatoes, corn, and bacon; Stir until combined.
Combine mayonnaise and Ranch dressing in a small bowl; then add to other ingredients; Stir until fully mixed.
Refrigerate for at least two hours to allow flavors to blend.
Enjoy!!!
Ingredients:
One pan of cornbread, either from scratch or from a mix (I love using Jiffy cornbread mix), baked and cooled
1 c. diced onions
1 bell pepper, seeded and diced
1 c. diced tomatoes
15-oz. can whole kernel corn, drained
1 lb. bacon, cooked until crisp and crumbled
1 c. mayonnaise
1 c. Ranch dressing
Crumble cornbread.
Add onions, bell pepper, tomatoes, corn, and bacon; Stir until combined.
Combine mayonnaise and Ranch dressing in a small bowl; then add to other ingredients; Stir until fully mixed.
Refrigerate for at least two hours to allow flavors to blend.
Enjoy!!!
Saturday, July 2, 2016
Stuffed Peppers
My beloved and I both LOVE stuffed peppers. However, as much as I love them I had never actually made them before until tonight. They turned out SO well! We both love the flavor combinations and he proclaimed that these were the best stuffed peppers he had ever eaten and asked that I include them in our regular meal rotation! I hope you enjoy them just as much as we did!
Ingredients:
6 green bell peppers, tops and seeds removed (reserve tops)
Salt to taste
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
16-oz. can diced tomatoes
1/2 c. long-grain white rice (I actually used basmati rice since it is his favorite and it was so tasty!)
1/2 c. water
1 tsp. soy sauce
1 pinch ground black pepper
8-oz. can tomato sauce
Chop reserved green bell pepper tops and measure out 1/4 cup.
Bring a pot of water to a boil; Cook whole green peppers until slightly tender, about 5 minutes.
Drain and season inside of bell peppers with a little bit of salt.
Heat a large skillet over medium-high heat.
Cook and stir beef, onion, garlic, and chopped bell pepper in the hot skillet until beef is browned, then drain.
Preheat oven to 350 degrees.
Stir diced tomatoes, rice, water, soy sauce, black pepper and 1 tsp of salt into ground beef mixture.
Bring to a boil.
Reduce heat, cover skillet with a lid, and simmer until rice is tender, about 15-18 minutes.
Stir in tomato sauce.
Stuff peppers with beef/rice mixture and arrange in a baking dish. Cover with aluminum foil.
Bake for 30-35 minutes.
Ingredients:
6 green bell peppers, tops and seeds removed (reserve tops)
Salt to taste
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
16-oz. can diced tomatoes
1/2 c. long-grain white rice (I actually used basmati rice since it is his favorite and it was so tasty!)
1/2 c. water
1 tsp. soy sauce
1 pinch ground black pepper
8-oz. can tomato sauce
Chop reserved green bell pepper tops and measure out 1/4 cup.
Bring a pot of water to a boil; Cook whole green peppers until slightly tender, about 5 minutes.
Drain and season inside of bell peppers with a little bit of salt.
Heat a large skillet over medium-high heat.
Cook and stir beef, onion, garlic, and chopped bell pepper in the hot skillet until beef is browned, then drain.
Preheat oven to 350 degrees.
Stir diced tomatoes, rice, water, soy sauce, black pepper and 1 tsp of salt into ground beef mixture.
Bring to a boil.
Reduce heat, cover skillet with a lid, and simmer until rice is tender, about 15-18 minutes.
Stir in tomato sauce.
Stuff peppers with beef/rice mixture and arrange in a baking dish. Cover with aluminum foil.
Bake for 30-35 minutes.
Friday, July 1, 2016
Taco Salad
Long ago, in a land far far away, I shared another taco salad recipe here. It is very tasty and always a big hit at church potlucks and such. Recently I tried THIS recipe, which although it does have a few similarities to my other recipe, it is still very different and oh my heavens is it delicious! I made it for my hubby and my brother-in-law and they loved it just as much as I do. It is very easy to throw together quickly and uses ingredients that a lot of us keep on hand. Enjoy!!
Ingredients:
1 pound lean ground beef
1 packet taco seasoning
2 Romaine lettuce hearts, chopped
1 can black beans, rinsed (I used black beans with jalapeños and lime juice - if you can find these they are AMAZING but regular black beans will work as well)
1 can whole kernel corn
1 large tomato, seeded and chopped
1/2 cup finely shredded cheddar cheese
1 cup nacho cheese Doritos, broken into small pieces
1 cup Catalina dressing
Brown and crumble ground beef in a large skillet. Drain.
Add taco seasoning and water called for on seasoning packet.
Stir until mixture comes to a boil. Reduce heat and simmer 10 minutes.
Remove from heat and let meat cool slightly.
In a large salad bowl combine lettuce, black beans, corn, tomato, and cheese.
Add slightly cooled ground beef and gently toss to combine.
Serve now or chill in refrigerator until ready to eat.
When ready to serve, add Doritos and Catalina dressing to salad mixture.
Toss to coat.
Enjoy!!
Ingredients:
1 pound lean ground beef
1 packet taco seasoning
2 Romaine lettuce hearts, chopped
1 can black beans, rinsed (I used black beans with jalapeños and lime juice - if you can find these they are AMAZING but regular black beans will work as well)
1 can whole kernel corn
1 large tomato, seeded and chopped
1/2 cup finely shredded cheddar cheese
1 cup nacho cheese Doritos, broken into small pieces
1 cup Catalina dressing
Brown and crumble ground beef in a large skillet. Drain.
Add taco seasoning and water called for on seasoning packet.
Stir until mixture comes to a boil. Reduce heat and simmer 10 minutes.
Remove from heat and let meat cool slightly.
In a large salad bowl combine lettuce, black beans, corn, tomato, and cheese.
Add slightly cooled ground beef and gently toss to combine.
Serve now or chill in refrigerator until ready to eat.
When ready to serve, add Doritos and Catalina dressing to salad mixture.
Toss to coat.
Enjoy!!
I'm back!
Yes, I have returned to the world of blogging after a two-year hiatus. My schedule just got to be too crammed with my piano teaching career and church work that I couldn't devote proper time to keeping the blog going but my situation has changed quite a bit recently. You see, I got MARRIED! Yay! AND I moved 1900 miles away to a completely different state, different climate, different way of life. My new life involves being home much more and therefore having time to get back in the kitchen and try all kinds of great recipes AND blog about them! Another yay! So I will be posting regularly again, and again will only feature recipes that have been tried and proven in my kitchen or in the kitchens of friends. See you soon!
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