Kayce's Sweet Spot

Coconut Chicken

2012-02-15T16:01:00.000-08:00

Chicken Breasts
2 large eggs
1/4 cup Coconut Milk (optional, but I did use it)
1/2 cup flour
1 cup shredded coconut
1 cup panko breadcrumbs
1/2 tsp salt
vegetable oil
Sweet Chili Sauce (for dipping, found in the Asian section)

Cut chicken breast in strips. Prepare your dipping stations by combining flour and salt in one bowl, eggs and milk in another, and bread crumbs and coconut in the last bowl. Heat your oil, and dredge chicken strips in flour, egg, and then finally coconut/breadcrumb mixture. Cook, browning on both sides. Serve with Sweet Chili Sauce

Chocolate Cake

2012-02-11T08:36:00.001-08:00

2 cup flour
2 cup sugar
1/2 tsp salt
1 stick butter
1 cup water
1 tsp vanilla
1/2 cup oil
5 tbsp cocoa
2 eggs
1/2 c buttermilk
1 tsp soda

mix flour, sugar, and salt in mixing bowl, then in saucepan, melt butter, water, oil and cocoa. bring to a boil and pour over dry ingredients. add eggs, buttermilk, soda and vanilla. beat. bake at 350 for 30 min. frost while hot

saucepan frosting:
1 stikc butter
5 tbsp water
1 lb powdered sugar
1 c nuts
3 tbsp cocoa
1 tps vanilla
in a pan, melt butter, water and cocoa. do not boil. pour over powdered sugar and vanilla. beat together, then stir in chopped nuts.pour over hot cake

Chocolate Buttercream

2012-02-11T08:35:00.001-08:00

3/4 cup Crisco
3/4 cup butter, softened (6 ounces, 1 & 1/2 American sticks)
1 1/4 cups cocoa
1 1/2 teaspoon vanilla
2 pounds powdered sugar
about 1/2 cup of water, give or take a little

(If you have a splash guard for your bowl, this is a good recipe to use it with.)

Mix the Crisco and butter at a slow speed until creamy.
Add the cocoa. Mix again until the cocoa is all incorporated.
Add the powdered sugar, vanilla, and most of the water. Beat at medium speed for a few minutes.
Test the spreadability and add water if necessary

Sopapilla Cheesecake

2012-02-11T08:29:00.001-08:00

This is soooo good, and so easy to make!

2 cans of crescent rolls
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon cinnamon
2 (8 oz.) packages cream cheese, softened
1 stick butter

Preheat oven to 350F. Press 1 can of crescent rolls into bottom of 9 X 13 inch pan. Mix cream cheese, 1 cup sugar and vanilla until creamy. Spread over rolls in pan. Cover with other can of rolls. Melt butter and stir in rest of sugar and cinnamon. Pour over top. Bake for 30 minutes. Can be served warm or room temperature.

Root Bear Float Cake

2012-02-11T08:22:00.000-08:00

A friend sent me this recipe, but have never made it

1 package white cake mix
1 3/4 cups cold root beer, divided
1/4 c vegetable oil
2 eggs
1 envelope of whipped topping mix

In a mixing bowl, combine cake mix, 1 1/4 cups rootbeer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes. Pour into a greased 13x9 baking pan. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comesout clean. cool completely on a wire rack.
in a mixing bow, combine the whipped topping and remaining root beer. beat until soft peaks form. frost cake. store in fridge.

Chicken Tortilla Soup....another one!

2012-02-11T08:17:00.000-08:00

This recipe came from a recipe card they have in HEB, you know when they have a certain product on sale and they have recipes? This was one of those, and it was very good!

1 Jar Canyon Tortilla Soup (HEB)
1 can Black Beans (RINSED AND DRAINED)
1 can whole kernel corn (DRAINED)
1 Jar Cookwell & Company Queso (HEB)
1 can Rotel Tomatoes
4 oz Velveeta
6 cooked chicken strips (or more if you want more chicken which I add extra)

Boil chicken and cut into bite size pieces
In large pot, combine the Tortilla soup, black beans, corn, Queso and Tomatoes over MED heat until hot. Add the chicken and velveeta cheese until velveeta is melted....stir constantly so the cheese does not stick to the bottom of the pot. Serve with tortilla chips

Belgian Waffles

2012-02-11T08:12:00.000-08:00

I love waffles! Not sure I'll ever make them from scratch, but this is another recipe I had in my email that I saved....trying to clean out my inbox!

2 egg yolks
5 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1/2 cup butter, melted
1 teaspoon salt
2 3/4 cups self-rising flour
2 cups warm milk
2 egg whites

In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

Southwestern Turkey Soup

2012-02-11T08:09:00.000-08:00

Got this in my email shortly after thanksgiving, something to use those leftovers for!

From Allrecipes.com

1 1/2 cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
1/2 teaspoon dried cilantro
1 cup shredded Monterey Jack cheese

Directions
In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.
Nutritional Information
Amount Per Serving Calories: 184 | Total Fat: 9.8g | Cholesterol: 33mg Powered by ESHA Nutrient Database
Nutritional Information
Southwestern Turkey Soup
Servings Per Recipe: 8

Amount Per Serving

Calories: 184

Total Fat: 9.8g
Cholesterol: 33mg
Sodium: 632mg
Total Carbs: 11.9g
Dietary Fiber: 3.8g
Protein: 13.5g

Mini Cheese Stiffed Meatloaves

2012-02-10T10:10:00.000-08:00

1 egg, Beaten
3/4 C milk
1/2 C 100% Whole Grain Quick Cook oats, uncooked
1 tsp Salt
1 lb Lean ground beef or ground turkey
12 cubes Mild Cheddar Cheese
2/3 C ketchup
1/4 c light brown sugar, packed

Preheat oven to 350. Spray 12 muffin tins with cooking spray. Combine the beaten egg, milk, uncooked oats and salt in a large bowl. Add the ground beef or turkey, mixing well. Divide mixture into 12 equal portions. Insert 1 cheese cube into center of meat and roll in hands to form a ball around the cheese. Place into muffin tin and continue with remaining meat and cheese. Conbine ketchup and brown sugar in a small bowl and spread over each meatloaf. Bake uncovered for 30 minutes

White Chicken Enchiladas

2012-02-09T16:10:00.000-08:00

I have seen this recipe several times on Pinterest and knew it had to be good. I made these as low fat as I could. I used low carb tortillas, and fat free sour cream. Very good!

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

BBQ Pulled Pork Sandwiches

2012-02-09T15:58:00.000-08:00

We've had pulled pork sandwiches before, not sure where I found the recipe but I've only made them once. I made these the other night and when Stephen saw me put the Diet Pepsi in the crockpot, he said 'We'll see how that taste!' He was pleasently suprised! Actually he said it was one of his favorites!

pork butt
1 can Diet Pepsi
1/2 bottle Sweet Baby Ray's Barbecue Sauce
Lawry's Seasoning Salt

Generally coat pork butt with Lawry's seasoning salt, don't be afraid to cover it all! Place in crock pot and pour in soda and barbecue sauce. Cover and cook on low for 4-5 hours. If you have a larger piece of meat, it will probably take longer. After 4 hours or so, take two forks and shred the meat into bite size chunks. Let it sit in the juice to soak up all that flavor. It can stay on warm in crock pot while serving, and can easily be reheated the next day. Serve on a kaiser roll (we used a wheat bun) and add more barbecue sauce if needed.

Baked Parmesan Garlic Chicken

2012-02-09T14:43:00.000-08:00

1/2 cup grated Parmesan cheese
1 package Good Seasons Italian Dressing mix
1/2 teaspoon garlic powder
6 boneless skinless chicken breast halves

Directions:

1. Preheat oven to 400 degrees F.

2. Mix cheese, dressing mix and garlic powder.

3. Moisten chicken breasts with water; coat with cheese mixture. Place in shallow baking dish.

4. Bake 20 to 25 min. or until chicken is no longer pink in the center.

Parmesan Chicken with Garlic and Herbs

2012-02-09T14:31:00.001-08:00

4 boneless, skinless chicken breasts
2 tsp. crushed garlic (garlic puree from a jar is perfect here)
1/4 cup extra virgin olive oil
1/2 tsp poultry seasoning
1/4 cup whole wheat Panko bread crumbs
1/4 cup finely grated Parmesan cheese

Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.

Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.

To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.

Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.

Place each chicken piece in casserole dish which has been sprayed with nonstick spray. or olive oil. Bake until chicken is firm and cooked through, about 25 minutes, then put under the broiler to brown more if desired. (Original directions said to bake 30-40 minutes, but I wouldn't cook it that long. Actual cooking time will depend on the thickness of your chicken breasts, but chicken should feel firm but not hard when it's cooked.)

WW Bubble Up Enchiladas

2012-02-09T14:28:00.000-08:00

1 pound ground turkey
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese
Preheat oven to 350 F
Brown Turkey and drain juices if needed
Pour and mix enchilada and tomato sauce over browned turkey.
Cut refrigerated biscuits into fourths and stir into meat mixture.
Dump into a greased 9X13 casserole pan and bake for 25 minutes.
Take out of oven and sprinkle cheese on top. Bake for an additional 10 minutes.
Let stand for 5 minutes.

Nutrition Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g
Serves 6

Healthy Baked Chicken Nuggets

2012-02-09T12:29:00.000-08:00

These were SO good!

16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
salt and pepper to taste
2 tsp olive oil
6 tbsp Italian seasoned breadcrumbs
2 tbsp panko
2 tbsp grated parmesan cheese
olive oil spray (I didn't have an olive oil sprayer, so I omitted this)

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another. Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken. Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

Healthy Chicken Nachos

2012-02-09T12:24:00.000-08:00

Corn tortilla chips
Refried Beans
Chicken, cooked and diced
Fresh tomatoes, diced
Mexican cheese blend [cheddar, Monteray, Asadero, Queso Blanco]
Toppings

Avocado, diced – or guacamole
Sour cream
Fresh tomatoes/Salsa
Hot Sauce

Directions

Preheat oven to 375 degrees.

Spray baking pan with non stick and line with chips. First layer, add refried beans, chicken and cheese.

Add a second layer of chips, refried beans, chicken and cheese. Top with fresh tomato.

Bake for 10-15 minutes or until cheese is melted.

Remove from the oven and top with desired toppings.

Enjoy!

Two-Timin Pasta Bake

2011-11-25T15:31:00.001-08:00

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

Cook pasta according to directions and drain. Mix the sauces together in a large bowl.

Add the mozzarella and stir to combine. Then toss in the penne and toss to coat.

Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

Tex-Mex Chicken and Rice Skillet

2011-11-25T15:29:00.001-08:00

Tex-Mex Chicken and Rice Skillet

1 tsp plus 1 tbsp vegetable oil, divided

1 can Mexican-style corn

1 pound boneless, skinless chicken breasts

1 tbsp Taco seasoning

2 cups uncooked instant white rice (I used brown)

2 cups chicken broth

1 1/2 cups salsa verde

2 tbsp snipped fresh cilantro

1 cup shredded Mexican cheese blend

Add 1 tsp of the oil to a skillet and heat over medium-high heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove corn from skillet; set aside.

As corn cooks, cut chicken into 1 inch pieces. Combine chicken and taco seasoning in a bowl. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center is no longer pink. Remove chicken from skillet; set aside.

Add remaining 1 tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantro

To serve, spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted

Sprinkle with cilantro to serve

Baked Potato Soup

2011-11-10T14:21:00.001-08:00

5lbs Russet Potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 large yellow onion, diced
- 10 cloves of garlic, whole
- 8 cups chicken stock
- 16 oz cream cheese (I used 8oz regular and 8oz lowfat)
- 1 TBS seasoned salt or all-purpose seasoning (I use Aunt Cora's Soulful Seasoning)

Garnishes:
- Crumbled bacon
- Shredded cheddar cheese
- Green onions

Directions:
- Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Remove and puree the garlic cloves along with 1/2 to 1/3rd of the soup, and then reintroduce to the remainder in the crock pot.
- Stir in the cream cheese and allow to melt. Stir every 10-15 minutes until soup is well blended.
- Top with your choice of garnishes & serve!

Chicken Roll Ups

2011-11-10T14:17:00.001-08:00

2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft) * I used 1/3 less fat cream cheese*
2 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired).

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Cheesy Enchilada Casserole

2011-11-09T15:34:00.001-08:00

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Healthy Banana Muffins

2011-10-09T15:56:00.001-07:00

3/4 cup all purpose flour
1/4 cup whole wheat flour
1 tbs baking powder
1/2 tsp baking soda
Pinch of salt
1 cup mashed bananas
1/4 cup sugar
1/4 cup applesauce
1 egg
1/2 tsp vanilla extract
Directions:

Preheat oven to 350 degrees, and grease muffin tin. Combine flour, baking soda, baking powder, and salt. In another bowl, beat the bananas, sugar, egg, and vanilla. Stir in flour mixture and applesauce. Pour into muffin tin, and bake 15-20 minutes :)

Calories: 79.7 per muffin

Rotini Lasagna

2011-10-09T08:16:00.001-07:00

Rotini Lasagna

1 pound lean ground beef
1 pound (16 ounces) rotini pasta (any short pasta you have will work)
1 28-ounce jar spaghetti sauce (of course homemade is great too)
1/2 cup water
1/2 teaspoon salt
1 15-ounce container ricotta cheese
1/4 cup chopped fresh parsley
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Brown and drain beef in a large skillet. Stir in spaghetti sauce, water, salt, ricotta cheese and parsley.

Cook the pasta according to package directions and drain. Stir into beef mixture. Pour into a greased 9×13 baking dish and top with the mozzarella cheese. Bake for 15 minutes. Top with additional parsley, if desired and serve.

Cheesy Pepporoni Bread

2011-10-09T08:13:00.000-07:00

Saw this on another blog....looked good!

Cheesy Pepperoni Bread

1 can store-bought Pillsbury Italian or French bread
1 cup shredded mozzarella cheese
sliced pepperoni
marinara sauce for dipping

Preheat oven to 350 degrees. Unroll the bread dough so that it makes a large rectangle. Sprinkle generously with the mozzarella cheese, then top with desired amount of pepperoni. Carefully roll the dough jellyroll style into a loaf and place seam side down on a baking sheet lined with parchment paper or foil. Bake 18-20 minutes, or until the top is golden brown.

Blueberry Muffins

2011-10-02T14:53:00.001-07:00

Muffins:

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups sour cream
1 1/2 cups blueberries, dusted in flour

Topping:

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries. Scoop batter into prepared muffin cups so they are 2/3 of the way full.

To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake in preheated oven for 20 minutes.

White Chocolate Cranberry Oatmela Cookies

2011-10-02T14:42:00.001-07:00

White Chocolate Chip Cranberry Oatmeal Cookies

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 cup white chocolate chips
1 1/2 cups dried cranberries
Preheat oven to 350° F.

Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats, cranberries, and white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for 1 - 2 minutes; remove to wire racks to cool completely.

S'more Cookie Bars

2011-10-02T14:40:00.001-07:00

S'more Cookie Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars

Pumpkin Butterscotch Blondies

2011-10-02T14:33:00.001-07:00

Ingredients:
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted nuts (optional)

Directions:
Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.

Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

Carmel Apple Cheesecake Bars

2011-10-02T14:31:00.000-07:00

These sound soooo good!

Ingredients:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Directions:
Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.

Cheesy Chicken and Rice

2011-09-25T10:37:00.000-07:00

2 lbs boneless skinless chicken breasts, cut into 1 inch cubes
2 (6 ounce) packages long grain and wild rice blend (converted rice with seasoning packets)
2 1/2 cups water
1 (10 3/4 ounce) can condensed broccoli cheese soup
1/2 cup butter, melted
2 medium onions, finely chopped
1 cup broccoli floret
1/2 lb cheese spread, cuti into 1/2 inch cubes

Directions:

1.In a 3 1/2 quart (or larger) slow cooker, combine all the ingredients; mix well.
2 Cover and cook on low setting for 6 to 10 hours.

Cheesy Chicken Tortilla Soup

2011-09-25T10:34:00.001-07:00

3-4 lbs boneless/skinless chicken thighs
paprika, garlic salt, chili powder to taste
2 cans cheddar cheese soup
2 cans cream of chicken soup
1 cup milk
1 (14.5oz) can chicken broth
2 (11oz) cans southwestern style corn
1 can fire roasted diced tomatoes
1 (4oz) can fire roasted diced chilis
1 pkg shredded Mexican cheese blend

Put chicken thighs in bottom of sprayed crock pot, sprinkle with paprika, garlic salt & chili powder. Turn on to high & cover. In large bowl mix soups, chicken broth, milk, corn, tomatoes, chilis & ½ package of cheese. Pour over chicken (don't stir) & cook on high 4-5 hrs. Shred chicken before dishing out. Sprinkle with more cheese & top with crushed tortilla chips.

Cheesy Broccoli and Chicken with Hashbrowns

2011-09-25T10:23:00.000-07:00

Put bag of frozen broccoli in bottom of crock pot
4-boneless cooked chicken breast cut up
2 cans of cream of chidken soup
1/2 box velveeta cheese cut up or sliced
bag of hash browns
remainder of velveeta on top
Cook on low 3 to 4 hours till cheese melts.
Turn to keep warm till ready to eat.

*can also substitute cooked rice instead of hashbrowns

Crockpot Taco Soup

2011-09-25T10:15:00.000-07:00

1 lbs RAW chicken breast [mine is typically frozen still!]
1 cans [10 oz] Enchilada Sauce
1 medium onion chopped
1 can rotel with green chile peppers [I use mild]
6 cloves of garlic, minced
3 cups water
3 cans [14.5 oz] chicken broth
2 cans black beans
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoon salt
1 teaspoon pepper
2 bay leaves
2 10 oz packages of frozen corn
1 Tablespoon fresh chopped cilantro

Garnishes: Chopped cilantro, chopped avocado, cheese, sour cream

Put everything except the garnishments in the crock pot. Cook on low for 6-8 hours or high for 3-4. If it goes longer on low it just tastes better do not worry.

Bacon Ranch Slow Cooker Chicken

2011-09-25T10:08:00.000-07:00

2 Tbsp Real Bacon Bits (I use 1/2 bag or jar)
1 tsp minced garlic (can use powder)
1 pkg Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 cup Sour Cream
4-5 Boneless Chicken Breasts (skinless) (I poke holes in them with fork)

1. Combine first 5 ingredients.
2. Spray crock pot with Pam & put chicken breast in crock pot.
3. Pour ingredients over the chicken breast.
4. Cook 3-4 hours on HIGH until done.

Chocolate Lava Cake

2011-09-25T10:04:00.001-07:00

This is sooooo good!!

1 package devils food cake mix
3 eggs
1/3 cup vegetable oil
1 2/3 cups water
1 package Jell-O Chocolate Flavor Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Directions
Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot.
Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggle, and
little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or
on its own for a really special dessert.

Notes For best results use a crock-pot liner so sides don't burn to your crock-pot.

Parmesan Potato Wedges

2011-09-25T10:01:00.001-07:00

2 pounds red potatoes, cut into 1/2 inch wedges
1/4 cup finely chopped yellow onion
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp black pepper, or to taste
2 tblsp. butter, cut into 1/8- inch pieces
1/3 cup grated Parmesan cheese

Layer potatoes, onion, oregano, salt, pepper, and butter in crock pot. Cover and cook on High for 4 hours. Transfer potatoes to serving platter and sprinkle with cheese.

Cobbler Crisp

2011-09-25T10:00:00.001-07:00

Cobbler Crisp
1/3 cup Bisquick
2/3 cup quick cooking oats
1/4 tsp cinnamon
1/2 cup sugar
4 cups fruit (sliced peaches, apples or blueberries)
In a bowl combine all ingredients in order listed. Pour into a greased crock. Cover and cook on low 4-6 hours

Pasta E Fagioli Soup in a Crock Pot

2011-09-25T09:59:00.000-07:00

Ingredients

2 lbs ground beef
1 onions, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) cans red kidney beans, drained
1 (16 ounce) cans white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jars spaghetti sauce
8 ounces pasta

Directions

Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours.
During last 30 min on high or 1 hour on low, add pasta.

Mexican Meatloaf

2011-09-25T09:55:00.001-07:00

INGREDIENTS:
1 egg, beaten
1/3 cup taco sauce
1 cup coarsely crushed corn chips
1/3 cup shredded Mexican cheese blend
2 tablespoons taco seasoning mix
1/2 teaspoon salt, optional
2 pounds ground beef
additional taco sauce or salsa
PREPARATION:
Combine ingredients; mix well. Shape into a round loaf and place in a slow cooker. Cover and cook on low for 6-8 hours or until a meat thermometer reads 160 F. Serve with additional taco sauce or salsa.

Chocolate S'mores Cake in the Crockpot

2011-09-25T09:53:00.000-07:00

1 box chocolate cake mix (I used a Devil's Food mix), mixed as box explains
1 cup chocolate chips (optional)
1 cup marshmallows, any size, cut into small pieces if large
4 whole Graham Crackers, crumbles into small pieces

Line your slow cooker with foil so that it extends 2 inches up from the side all along the edges and grease well. Turn the slow cooker to high.
Mix the cake batter, adding the chocolate chips at the end, if using. Pour the batter into the foil. Cover and cook on HIGH for 4 hours, making sure a toothpick inserted in the middle comes out clean. Turn off the slow cooker and remove the lid. Let the cake sit for 10 minutes.
Sprinkle the marshmallows on top. Preheat your oven broiler. Pull the cake out of the slow cooker (just gently lift the foil up) and place the cake under the broiler for 40-60 SECONDS. The marshmallows brown quickly so keep a close eye on them! Remove from the broiler and sprinkle with Graham Cracker bits. Let the cake cool for 5-10 minutes before serving

Cinnamon French Toast in the Crockpot

2011-09-25T09:36:00.001-07:00

1 whole loaf of bread
1 dozen eggs
2 tsp vanilla
4 cups of milk (1 used 2 cups of skim, and 2 cups of heavy cream)
1/4 t salt
2 t cinnamon
1/4 cup brown sugar
1/4 cup walnuts, or other desired nuts (optional).

The Directions.

Grease the inside of your crock pot (5-6 qt) very well with butter, shortening, or cooking spray. Slice your bread into large slices (if it’s already sliced, just dump it in) and place the bread into the crock pot.

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.

Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you’ll see bits of cooked egg stuck to the bread). You can then take the lid off but leave it plugged in for about 15 min-serve! Can serve with fruit preserves or maple syrup!

Easy Cheesy Chicken

2011-09-10T20:26:00.001-07:00

Easy Cheesy Chicken

6 skinless, boneless chicken breast
salt and pepper to taste
1 teaspoon garlic powder
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1 (11 oz) can condensed cream of cheddar cheese soup
1 (8 oz) container sour cream

Place chicken in slow cooker. Sprinkle with salt, pepper and garlic
powder. In a medium bowl, mix together cream of chicken soup, cream
of mushroom soup and cream of cheddar cheese soup, pour over
chicken. Cook on low for 6 to 8 hours. Stir in sour cream just before
serving.

Crockpot Lasagna

2011-09-10T20:24:00.000-07:00

12 lasagna noodles not cooked, and not the ready baked, just plain ole lasagna hard noodles

1 regular size jar of spaghetti sauce, whatever kind you like

2 cups of shredded mozzarella

Ricotta cheese

Hw to assemble

Step 1-pour a small amount of spaghetti sauce to cover the bottom of crockpot

Step 2-layer your noodles on top of sauce (you'll have to break some, and overlap some, its fine)

Step 3- pour enough sauce over mixture just to barely cover

Repeat

after that put one more layer of noodles on top and pour rest of jar of spaghetti sauce over all of it, spread the mozzarella cheese over the top, cover and either place on warm for 5-6 hours, or low for 4 hours and fuhget aboudit!

Crockpot Chicken Enchilada Casserole

2011-09-10T20:16:00.001-07:00

3-4 chicken breasts
2 cans cream of mushroom
2 cans cream of chicken
1-2 cans of chiles (depending on your spice level)
1 package of flour tortillas
1 package shredded cheddar cheese (or more if you like)

Cook chicken breasts and shred or cut into small pieces
Mix soups, chiles and chicken together
Tear tortillas into small pieces and line the bottom of the crock pot (2-3 per layer)
Add a layer of the soup mixture
Add a layer of cheese
repeat layers making sure cheese is the final topping
Cook on low for 3-4 hours

Pizza Spaghetti Casserole

2011-08-08T14:59:00.000-07:00

We preferred turkey pepperoni, so you don't get a greasy appearance. Freeze the unbaked casserole up to one month. Thaw overnight in the refrigerator; let stand 30 minutes at room temperature, and bake as directed.

12 ounces uncooked spaghetti
1/2 teaspoon salt
1 (1-lb.) package mild ground pork sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend
Preparation
1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.
2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

Turkey (or Chicken) Tetrazzini

2011-08-08T14:56:00.001-07:00

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika
Preparation
Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.
Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.
Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.
Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed

Tex-Mex Lasagna

2011-08-08T14:53:00.000-07:00

1 pound lean ground beef
1 cup frozen diced onion, red and green bell pepper, and celery
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon salt-free chipotle seasoning blend
1 (24-oz.) jar mild salsa
1 (15-oz.) can dark red kidney beans, drained
1 (10-oz.) can enchilada sauce
1 (10-oz.) package frozen whole kernel corn, thawed
16 (6-inch) fajita-size corn tortillas
4 cups (16 oz.) shredded Mexican four-cheese blend
Toppings: sour cream, chopped tomatoes
Preparation
1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.
2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.
3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.
4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.
Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.

Zesty Chicken Marinade

2011-08-08T14:46:00.001-07:00

4 garlic cloves, minced
1 small onion, finely chopped
1/3 cup chopped fresh cilantro
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon ground red pepper

Slow Cooker Chicken Tortilla Soup

2011-08-08T14:01:00.001-07:00

Ingredients:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes,
mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile
peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth 1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Baked Ravioli

2011-08-08T13:51:00.001-07:00

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and freshly ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought frozen ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving

Slow Cooker Chicken Taco Soup

2011-08-07T07:05:00.001-07:00

Ingredients
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions
1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired

Chicken Souiza Cornbread Bake

2011-08-07T06:59:00.001-07:00

Ingredients
1/2 cup margarine
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1/4 teaspoon salt
1/2 cup egg substitute
1 (8.5 ounce) package corn bread mix

2 1/3 cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
1 (4 ounce) jar chopped mushrooms, drained
1 1/2 cups nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package Monterey Jack cheese, shredded
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
2.Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
3.In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
4.Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.

Easy Weeknight Casserole

2011-07-10T14:50:00.000-07:00

Easy Weeknight Casserole
-Gooseberry Patch “Best-Ever Casseroles”

1-1/2 pounds lean, ground beef (I like to use turkey a lot, too)
14-1/2 oz. can diced tomatoes
1 teaspoon salt
1 tablespoon sugar
1-1/2 cups sour cream (I always use low-fat)
3 oz. package cream cheese, softened
1/4 cup onion, chopped (I leave this out and just use onion powder)
8 oz. package medium egg noodles cooked
1-1/2 cups shredded cheddar cheese

Brown beef in a large skillet over medium heat; drain. Add tomatoes, salt and sugar; reduce to low heat and simmer for 15 minutes. Set aside. Combine sour cream, cream cheese and onion in a bowl; mix well and set aside. Place half of the (COOKED) noodles in a lightly greased 13×9 baking dish; top with meat mixture, then sour cream mixture. Layer remaining (COOKED) noodles over top; sprinkle with cheese and bake at 350 for 25 minutes. Serves 6. Enjoy!

Mexican Casserole

2011-07-10T14:45:00.000-07:00

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

Gooey White Chocolate Fluffernutter Cake Bars

2011-07-07T16:53:00.001-07:00

Gooey White Chocolate Fluffernutter Cake Bars

1 box Yellow Cake Mix

1 large egg

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup marshmallow creme

14 ounce can sweetened condensed milk

12 ounce bag white chocolate chips

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with foil and spray with cooking spray.

1. Place cake mix, egg, and butter into a large bowl. Mix until well combined, will be the consistency of thick cookie dough. I used my hands towards the ends. Press dough into prepared baking pan.

2. Place peanut butter, marshmallow creme and condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 minutes, until cooked through. Center will seem somewhat jiggly, but will set up while cools.

3. Let cool completely, cut into squares and serve.

Makes 12 bars

Squash Casserole

2011-06-28T16:01:00.000-07:00

I got this recipe from a co-worker after talking about needing new ways to cook and eat veggies. It's really good!

Squash
Salt and Pepper
Shredded Cheese
Breadcrumbs

Cut and steam squash to soften. Pour into 9x9 pan and mash up a little. Season with salt and pepper, and/or any other seasonings. Top with cheese and breadcrumbs and bake it for about 20 minutes on about 300.

Homemade Fish Sticks

2011-06-18T14:49:00.000-07:00

Ingredients:

8 oz tilapia filet (or other white meat such as cod, or halibut)
1 egg, lightly beaten
1/4 cup flour
1/2 cup breadcrumbs
1/4 tsp lemon pepper
1/8 tsp paprika
dash of cayenne
salt
pepper
1-2 Tbsp vegetable oil
Tartar sauce

Directions:

Prep the tilapia by cutting into 3/4 inch by 3/4 inch strips that are approximately 3-4 inches long.
On a plate, combine flour and salt. In a second bowl, lightly beat an egg. On a third plate, combine breadcrumbs, lemon pepper, paprika, cayenne and a generous pinch of salt.
Coat each fish stick in flour, then the egg, and then in the bread crumbs, making sure to coat all sides.
Heat oil in nonstick skillet. Cook fish sticks until golden brown on all sides.

Crunchy Oven Fried Tilapia

2011-06-05T08:47:00.001-07:00

Ingredients
1/4 cup all-purpose flour
1/4 teaspoon salt
pepper
2 egg whites
1 pound tilapia fillets
1/4 cup dried bread crumbs
1/4 cup cornmeal
1/2 teaspoon dried basil, crushed
Directions
1.Preheat oven to 450 degrees F (230 degrees Celsius).
2.Sift or stir flour, salt, and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.
3.To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.
4.Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until fish flakes easily with a fork

S'mores Cookies

2011-05-18T14:11:00.001-07:00

I have a sweet tooth right about now and these just look devine!!

S'mores Cookies
Source: Baked Perfection adapted from Make and Bake
Makes approximately 4 dozen cookies

Ingredients:
1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped

Directions:
Preheat oven to 375 degrees.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon.
In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.
Drop by rounded tablespoon onto ungreased cookie sheet.
Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies.
Return to the oven and bake an additional 3-4 minutes until fully cooked.
Cool cookies on a wire rack.

Nacho-rific Stuffed Chicken

2011-05-13T14:22:00.000-07:00

1/2 cup fat-free refried beans
4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature
1/4 cup shredded fat-free Cheddar cheese
16 low-fat baked tortilla chips
1 teaspoon dry taco seasoning mix
4 (5-ounce) raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
Salt and freshly ground black pepper
1/4 cup taco sauce
Fat-free sour cream, for topping, optional
Salsa, for topping, optional

Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside.

To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.

Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.

Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture.

Cover the baking sheet with foil, and bake in the oven for 20 minutes.

Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.

Let cool slightly and top with sour cream and salsa, if using. Enjoy!

Taco Cresent Bake

2011-04-23T18:39:00.001-07:00

INGREDIENTS

•1 tube (8 ounces) refrigerated crescent rolls
•1 cup crushed corn chips, divided
•1 pounds ground beef
•2 cups fresh spinach leaves, shredded

•1/2 jar tomato sauce
•3/4 envelope taco seasoning
•1/2 cup (8 ounces) sour cream
•1 cup (4 ounces) shredded cheddar cheese
DIRECTIONS

1.Unroll crescent dough into a rectangle and press onto the bottom and 1 in. up the sides of a greased 9-in. x 9-in. baking dish.

2.Sprinkle with 1/2 cup of chips.
3.In a large skillet, cook beef over medium heat until no longer pink; drain.
4.Stir in tomato sauce and taco seasoning; then bring to a boil.

5.Add shredded spinach, reduce heat; simmer, uncovered, for 5 minutes.

6.Spoon over chips and top with sour cream, cheese and remaining chips.
7.Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

Swedish Meatballs in the Crockpot

2011-04-23T18:35:00.001-07:00

Recipe inspired from about.com

Ingredients:
•2 cans (14ish ounces each) beef gravy
•1 pound sliced mushrooms
•2 tablespoons butter
•1 large onion, diced
•1 tablespoon Worcestershire sauce
•1/2 teaspoon garlic powder
•2 pounds frozen meatballs
•1 cup sour cream
•egg noodles, cooked and drained
Preparation:
1.Sauté onion and mushrooms in butter until tender, about 5 mins.
2.In crockpot, combine onion, mushrooms, gravy, Worcestershire sauce, and garlic .
3.Stir meatballs into the sauce.
4.Cover and cook on high for 3 hours (or Low for 6 hours).
5.Slowly stir the sour cream into the slow cooker mixture.
6.Serve meatballs over hot buttered noodles.

Cheeseburger Meatloaf

2011-04-09T18:14:00.001-07:00

Cheeseburger Meatloaf

2 pounds ground beef
3/4 cup fresh bread crumbs (I used dried)
1/2 cup chopped onion
2 cloves crushed garlic
2 eggs, beaten

3 tablespoons of Worscestire sauce
1 teaspoons salt
1 teaspoons ground black pepper
2.5 cups shredded Cheddar cheese

Ketchup and mustard (optional)

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, bread crumbs, onion, garlic eggs, worcestire sauce, salt and pepper, and mix well. Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10x15 inch baking dish (I used a loaf pan).

Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C). Drizzle ketchup (and mustard, if desired. I hate mustard) on top for the last 10-15 min.

Creamy Noodles

2010-07-17T19:56:00.001-07:00

Ingredients:
2 cups egg noodles, uncooked
1 cup baby spinach, but into thin ribbons
1 cup chicken broth
2 tbsp. flour
2 tbsp. light cream
2 cloves garlic, crushed
2 tbsp. parmesan cheese
1/8 tsp. Salt
1/8 tsp. Onion powder
Pepper to taste

Directions:
1- Preheat the over to 400.
2- Cook the egg noodles and pour them into a small baking dish. Toss in the spinach, stir.
3- In a small bowl combine the chicken broth, flour, light cream, garlic, parmesan cheese, salt, pepper, and onion powder. Stir well, until the flour is no longer clumpy.
4- Pour it over the noodles and spinach, stirring well.
5- Bake for about 20-25 minutes, uncovered, stirring halfway through. The broth should thicken up and coat the noodles. Stir well and serve.

Breakfast Cookie

2010-07-17T19:52:00.001-07:00

Ingredients:
1/3 cup oats
1 tbsp. nut butter
1-2 tbsp. milk (approximately)
1/2 scoop protein powder
Mix ins of your choice

Directions:
1- Put the oats and protein powder in a bowl.
2- Add the nut butter and smush it into the oats until its fine and crumbly.
3- Add the milk, stir well.
4- Add the mix ins.
5- Plop the mixture on an appetizer sized plate and smush it down with the back of your spoon.
6- Refrigerate over night.

Yields 1 cookie

Crockpot Honey Glazed Chicken

2010-07-17T19:41:00.001-07:00

Ingredients:
1/4 cup butter, melted
1/8 cup low sodium soy sauce
1/2 cup honey
1/4 cup bbq sauce
3 chicken breasts
1/2 teaspoon garlic powder
Pepper & Salt

Directions:

Place the chicken in the crockpot. Stir the remaining ingredients together in a bowl, then pour over the chicken. Cook on low 6-8 hours or on high 4-6 hours.

For freezing: Place all ingredients int a 1-gallon freezer bag. Lay flat in freezer. To thaw: Take the bag out of the freezer the night before, making sure the frezer bag is completely sealed. Dump contents in the crockpot and follow the directions above.

Chocolate Chip Oatmeal Muffins

2010-07-17T19:37:00.001-07:00

INGREDIENTS
1/2 cup butter or margarine
3/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup applesauce
1 cup rolled oats
1 cup semisweet chocolate chips

Directions:
In a large mixing bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill greased or paper-lined muffin tins 3/4 full. Bake at 350 degrees F for 25 minutes.

Healthy Chocolate Chip Cookies

2010-07-17T19:36:00.000-07:00

Ingredients:

1/3 cup brown sugar
1/3 cup granulated sugar
3 tbsp. butter, softened to room temperature
1/3 cup applesauce
1 egg
1 tsp vanilla
1 TBL milk
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup uncooked quick rolled oats
3/4 cup semisweet chocolate chips
3/4 cup chopped walnuts

Directions:

- Preheat the oven to 350 degrees.

- Combine the sugars in an electric mixer.

- Cream the sugars with the softened butter.

- Add in the egg, vanilla, applesauce, and milk. Cream until smooth.

- In a separate bowl, sift together the flour, soda, baking powder, and salt. Add slowly to the wet mixture.

- Once smooth, stir in the oats, chocolate chips, and walnuts.

- Using a teaspoon or a small ice cream/cookie scoop, drop rounded teaspoons about 2 inches apart on a cookie sheet lined with parchment paper.

- Bake for 12-15 minutes or until lightly golden around the edges. Makes around 2 dozen (depending on the size of your cookies).
You might also like:

Mini Cinnamon Oatmeal Muffins

2010-07-17T19:31:00.001-07:00

Ingredients:

5 packets of cinnamon instant oatmeal (or any flavor)
1/3 cup all-purpose flour
1 tsp baking powder
2 eggs
1/4 cup canola oil

Directions:

Preheat oven to 350*F
Combine all ingredients in a large mixing bowl
Coat a mini muffin tin with non-stick cooking spray
Pour batter into muffin cups
Bake for 15-20 minutes
Allow to cool and enjoy!

Banana Oatmeal Cups with Chocolate Chips

2010-07-17T19:28:00.001-07:00

Ingredients:

3 mashed bananas (the more ripe the better!)
1 cup 1 % milk
2 eggs
1 tbsp baking powder
3 cups (240g) Old Fashion or Rolled Oats
2 tsps vanilla extract
3 tbsp (42g) mini chocolate chips

Directions:

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit.

Steak Marinade

2010-07-17T19:23:00.003-07:00

Steak Marinade

Ingredients:
1 pound of steak
3 tbsp. worcestershire
3 tbsp. A1 sauce
2 tbsp. ketchup
1/2 teaspoon steak seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon seasoning salt

Directions:
1- Combine all of the ingredients, except for the steak, in a bowl. Mix well.
2- Place the steak in the bowl, flipping to coat both sides.
3- Allow to sit in the marinade at least 1 hour, up to 24.
4- Cook the steaks with your preferred method of cooking

Beef Stroganoff

2010-04-17T19:27:00.000-07:00

Ingredients:
- 1 lb. lean ground beef
- 1 (12-16 oz.) package egg noodles (we use Light 'N' Fluffy brand)
- 1 packet Lipton Beefy Onion Soup
- 1/4 - 1/2 cup water
- 1 (16 oz.) container of sour cream (we use light sour cream)

Directions:
1. Start water to boil for noodles. In medium skillet, brown beef over medium-high heat.

2. Once beef is brown, add soup packet with enough water to moisten it. Mix well until soup mix is combined with beef.

3. When water is boiling, add egg noodles and cook according to package instructions. Once done, drain. Return noodles to pot and put back on stove over low heat.

4. Add beef/soup mixture to noodles. Add sour cream until creamy (we usually end up using the whole container). Stir until well combined and heated through. Serve immediately.

Cheesy Italian Tortellini in the Crock Pot

2010-04-05T13:33:00.000-07:00

Found this on D is for Dinner....sounds good!

INGREDIENTS

•1 pound ground beef
•1 container marinara sauce (15 ounces)
•1 cup sliced fresh mushrooms
•1 can diced tomatoes, undrained
•3/4 tbsp Italian seasoning
•1 tsp garlic powder
•1 package refrigerated cheese tortellini (9 ounces)
•1 cup shredded mozzarella or pizza style cheese
DIRECTIONS

1.Cook beef over medium heat until brown. Drain grease.
2.Spray inside of slow-cooker with cooking spray then add beef , marinara sauce, mushrooms and tomatoes.
3.Mix, then cover and cook on low 7 to 8 hours.
4.Stir in tortellini and sprinkle with cheese.
5.Cover and cook on low another15 minutes, until tortellini is tender.

King Ranch Chicken Spaghetti

2010-03-24T19:40:00.000-07:00

Got this recipe from a friend of mine...can't wait to try it.

1 package of spaghetti noodles
1/2 of a large block of 2% Velveeta –cubed
1 1/2 cups chopped/shredded chicken
1 can of diced tomatoes (drained) or 1-2 cups of fresh chopped tomatoes
1 can of diced chiles... See More
1 can of cream of mushroom soup
1 cup of shredded sharp cheddar, packed
Pre-heat oven to 350o. Boil noodles with some bouillon or salt. Turn off heat, drain noodles, put back into the pot. Add all ingredients to noodles, stir until mixed. Pour into 13X9 casserole dish, sprinkle with cheddar, bake for 20 minutes. I like to add some “Slap Ya Mama” seasoning (which is like Tony’s—just better).

Jalapeno Garlic Tilapia

2010-03-23T19:11:00.000-07:00

2 1/2 cups Penne Pasta
1/3 cup margarine, melted
3 cloves garlic, minced
4 (4 oz) tilapia filets
1/3 c flour
2 tbspn olive oil
1/4 c heavy cream
2 1/2 tbspn lemon juice
2 jalapeno peppers, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayanne pepper
1/2 tsp paprika
1/2 tsp garlic powder
1 (5 oz) package baby spinach leaves
1 roma tomato, chopped

boil pasta in salted water and drain well in colander in sink.

While pasta cooks, combine the melted margarine and garlic in shallow dish. Place the flour in another shallow dish. Dip the fish in the garlic butter and dredge in the flour. Heat olive oil in large skillet over med-high heat cook the fish int he oil until golden brown turning once about 5 mins total.

pour the cream, lemon juice and remaining garlic butter into the skillet. stir in jalapenos, salt, black pepper, cayenne pepper, papricka and garlic powder. bring to a simmer and allow to cook until sauce has reduced slightly and fish flakes easily with fork. about 2-3 minutes. stir in baby spinach and cook until wilted. toss in tomato and pasta.

Broccoli Parmagiano

2010-03-16T09:55:00.000-07:00

Found this recipe on Obesity Help website, on the Lap Band message board. Think I may try it out soon!

Ingredients:

2 pounds broccoli rabe or broccoli, cut into florets, stems peeled and cut into 1/2 pieces
1 tablespoons olive oil
2 garlic cloves, pushed through a press
1/4 teaspoon crushed red-pepper flakes
1/4 cup water
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
Salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
Directions:

In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; saute 30 seconds.
Add broccoli rabe, water, lemon juice and lemon zest; mix well.Cover skillet and cook over medium heat 8 minutes, until broccoli rabe is crisp-tender.
Season to taste with salt and pepper.
Transfer broccoli to a serving dish and sprinkle with Freshly Grated Parmesan.

Nutrition Facts
Serving Size 179 g

Amount Per Serving
Calories 95 Calories from Fat 42
% Daily Value*
Total Fat 4.6g 7%
Saturated Fat 1.8g 9%
Cholesterol 7mg 2%
Sodium 191mg 8%
Total Carbohydrates 4.6g 1%
Protein 6.8g

Taco Cresent Bake

2010-02-27T14:50:00.000-08:00

I found this on another blog and we had it tonight for dinner. It was really good! I didnt make any big changes, just made it as low in fat and calories I could. I used low fat/reduced fat and light anything I could. I don't know the calories on this, but it couldnt have been much.

1 tube (8 ounces) refrigerated crescent rolls (Reduced Fat)
1 cup crushed corn chips, divided (baked tostitos)
1 pounds ground beef (lean ground beef)
2 cups fresh spinach leaves, shredded
1/2 jar tomato sauce
3/4 envelope taco seasoning
1/2 cup (8 ounces) sour cream (light)
1 cup (4 ounces) shredded cheddar cheese (I used WW mexican shredded)
DIRECTIONS

Unroll crescent dough into a rectangle and press onto the bottom and 1 in. up the sides of a greased 9-in. x 9-in. baking dish.

Sprinkle with 1/2 cup of chips.
In a large skillet, cook beef over medium heat until no longer pink; drain.
Stir in tomato sauce and taco seasoning; then bring to a boil.

Add shredded spinach, reduce heat; simmer, uncovered, for 5 minutes.

Spoon over chips and top with sour cream, cheese and remaining chips.
Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned.

Gravy Baked Pork Chops

2010-02-27T14:49:00.000-08:00

4 pork loin chops
salt and pepper to taste
garlic powder to taste
butter
1 can of cream of mushroom soup
3/4 cup milk
1/4 cup water
DIRECTIONS

Preheat oven to 350.
In a skillet, melt butter and brown pork on both sides for 5 minutes.
Add salt, pepper and garlic as meat is browning.
In a bowl, mix soup, milk and water.
Spray olive oil into a baking dish and put in the pork chops.
Pour soup/gravy mixture over meat.
Bake for 45 minutes or until meat is cooked through.

Creamy Chicken, Veggie and Penne Skillet

2010-02-27T14:47:00.000-08:00

Trying to find some new recipes, and I found this one at D is for Dinner, one of the blogs I follow.

2 chicken breasts, diced
3/4 lb green beans
1 lb fresh spinach, washed well and shredded
1/2 pint cherry tomatoes

1/2 box Penne (I use Barilla Plus)
1 tsp olive oil
Mrs. Dash, to taste
1/2 cup Half and Half
1 tbsp butter

DIRECTIONS

Cook chicken in olive oil in a skillet until cook just through. Make sure not to overcook.

Meanwhile, steam green beans until soft and cook pasta.
Once chicken is just cooked through, add tomatoes and spinach.
Cover and cook until spinach is wilted.
Add cooked green beans, pasta, butter and Half and Half. Mix well, cover and cook for another 5 minutes.
Serve hot and enjoy!

Pecan Crusted Tilapia

2010-02-16T20:21:00.000-08:00

Not a big fish eater, but a friend gave me this recipe to try and it was really good!! I didnt have regular seasoned salt, just had Tony's...it gave it a bit of a kick!

Pecan Crusted Tilapia

Ingredients:
1 oz pecan pieces
4T bread crumbs
2 T flour
1/2 t seasoned salt
1/2 C milk
1/2 beaten egg
2 T oil
2 to 4 Tilapia filets

Instructions:
Chop pecans finely; combine with bread crumbs.
Place flour in a 2nd bowl.
Combine egg and milk in a 3rd bowl.
Preheat large pan on medium heat.
Sprinkle both sides of fish with seasoned salt.
Dip both sides of fillets in flour then dip into egg mixture.
Lastly, dip into pecan mixture.
Place oil in pan; swirl to coat pan.
Add fish; cook 2-3 minutes on each side until golden.

Outback's Mustard Vinaigrette

2010-01-16T18:56:00.000-08:00

I love Outbacks Mustard Vinaigrette, so I may try out this recipe...

Outback Steakhouse Dressing (Mustard Vinaigrette)

1/2 cup olive oil
1/3 cup white wine vinegar (or any vinegar)
1 pinch salt
1 pinch fresh ground black pepper
1 teaspoon mustard (French or English)
Directions
1Shake all ingredients in tightly covered container.
2Refrigerate at least 2 hours.
3Shake well before serving

S'mores Cupcakes

2010-01-16T18:37:00.001-08:00

These are from Bakerells...and look DIVINE!!

Cupcakes
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cut in half, plus more for decorating

Graham Cracker Crumb topping
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk.
Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on the melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full.
Sprinkle with more topping mixture.

Bake cupcakes for about 15 minutes. Place a cookie sheet underneath when you bake just in case. I had a little bit ooze over into the oven. Oops.

This recipe will make at least 12 cupcakes. I had a some batter from each left over so you can probably get more like 14-16.

Let cool and top with ganache.

Heat the butter and cream on the stove. Heat until just before it boils. Remove and pour over chocolate. Stir until completely melted and smooth.
Pour over cupcakes and add more marshmallows if you desire.

Chocolate Cavity Maker Cake

2009-11-28T13:31:00.000-08:00

Got this from a friend that got this from allrecipes.com. I made it for my grandparents 60th anniversary and they raved about it. I didn't get to try it, but it sure looked good! It doesn't call for icing, but I poured chocolate ganache over it.

Ingredients
1 (18.25 ounce) package dark chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 (16 ounce) container sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup coffee flavored liqueur
2 cups semisweet chocolate chips

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2.In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.
3.Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

Tara's Turkey Mini-Meatloaf

2009-11-24T10:31:00.000-08:00

I've never been a meatloaf person, I don't know if it's a texture thing or what. But ever since I saw this recipe on The Biggest Loser, I've wanted to try it.

Ingredients
1 small yellow onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 stalk of celery, coarsely chopped
2 canned chipotle peppers in adobo sauce
1 (20-ounce) package JENNIE-O TURKEY STORE® lean ground turkey breast
1/2 cup quick cooking oats
2 egg whites
For Topping

1/4 cup fat free and sugar free ketchup
1 tablespoon chipotle pepper adobo sauce
1 tablespoon brown sugar substitute (such as Splenda® Brand)
Instructions
1.Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined.

2.In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meatloaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.

3.Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meatloaf. Return meatloaf to the oven and continue to bake for an additional 5-10 minutes or until meatloaf is firm and the internal temperature registers 170°F. Let meatloaf stand for 5 minutes before serving. Makes 9 mini loaves

Hungry Girl's Grab N Go Breakfast Cookies

2009-10-18T06:57:00.001-07:00

Ingredients:
1/2 cup regular oats (not instant)
6 tbsp. whole-wheat flour
1/4 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup Splenda No Calorie Sweetener (granulated)
1/3 cup Gerber Peaches (or another brand of pureed peaches, found in the baby food aisle)
1/4 cup canned pure pumpkin
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. golden raisins
1 tbsp. Ocean Spray Craisins (original)
2 tbsp. brown sugar, not packed
2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt

Directions:
Preheat oven to 375 degrees.

Chop raisins and Craisins into small pieces. Set aside.

In a mixing bowl, combine the oats, flour, Fiber One crumbs, Splenda, brown sugar, baking powder, cinnamon, and salt. Mix well.

In a separate bowl, dissolve Coffee-mate into 2 tbsp. hot water. Add all other wet ingredients (pureed peaches, pumpkin, and egg substitute), and mix well.

Add liquid mixture to the dry ingredients, and stir until completely blended. Slowly sprinkle chopped raisins and Craisins into the batter, making sure they don't all stick together.

Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon. Place pan in the oven for 12 - 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab 'n go!

Tomato-Cheese Ravioli Soup

2009-09-21T14:58:00.000-07:00

I'm trying to cook healthier, and when I was trying to come up with a menu for this week I flipped open my Cooking Light cookbook and it opened to this recipe. I am so glad I tried it. It took about 15 minutes and it's really good. It's about 300 calories for a 1 1/4 cup serving.

1 can stewed tomatoes
1 can fat free reduced sodium chicken broth
1/2 teaspoon dried italian seasoning
3 cups frozen ravioli
1 small zucchini, sliced
1/4 teaspoon pepper

Combine first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add ravioli, zucchini and pepper; bring to a boil. Cover, reduce heat, and simmer 7-8 minutes or until ravioli and zucchini are tender.

317 calories, 6.3 grams fat, 14.6 grams protein

Baked Ziti

2009-09-08T15:32:00.000-07:00

This recipe is from The Biggest Loser Family Cookbook, so it's pretty healthy for you. Well, as healthy as pasta can get anyway.

Olive Oil Spray
1 14 1/2 box fiber enriched ziti or penne pasta (I can never find fiber enrinched ziti, so I get the Ronzoni Smart Taste penne)
1 15 oz container fat free ricotta (I can never find the fat free ricotta, so we always use the part skim)
2 lg egg whites
4 c reduced fat mozzarella cheese
1/4 tsp garlic powder
Salt, Pepper and Crushed Red Pepper Flakes, to taste (I omit the red pepper since it's a little spicy for Noah)
3 1/2 c low fat low sodium marinara sauce
2 tbsp grated reduced fat Parmesan cheese

Preheat oven to 450. Lightly mist a 13 x 9 baking dish with spray.

Cook ziti according to package directions until al dente, drain.

In a large mixing bowl, mix ricotta, egg whites and all but 1 cup of mozzarella until well combined. Add the garlic powder, and season with salt, pepper and red pepper flakes. Stir in the cooked pasta until combined.

Spread 1 cup marinara sauce at the bottom of the prepared dish. Add half the pasta in an even layer over the sauce. Top pasta evenly with another 1 cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle mozzarella and the parmesan over the top.

Cover the dish with foil and bake for 20 minutes. remove the foil and bake for an additional 10 minutes or longer, until the mozzarella is melted. let stand for 5 minutes.

King Ranch Casserole

2009-09-07T02:19:00.000-07:00

I've always heard of King Ranch Chicken, but I don't think I've ever had it. So We'll be trying this recipe this week.

One chicken, cooked, deboned and cut into bite size pieces
Corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes with onions and chilis
Grated cheese, several cups

Preheat oven to 350. Cook and debone chicken, reserving broth.

Mix soups, Rotel and chicken in a bowl.

Have a 9x13 inch pan ready, soften tortillas one at a time in broth and layer the bottom of your dish coming up on the sides a bit.

Add a layer of soup/chicken mixture and cover with cheese.

Repeat with tortillas, soup/chicken mixture and cheese until soup/chicken is used. I usually get three layers. Cover with foil and and bake about 30 minutes.

This last bit is not necessary but it is festive and adds crunchy texture. After the casserole is baked off, add heaping of corn tortilla CHIPS and top with cheese, put back into oven to melt cheese and serve hot.

Cheesy Chicken and Broccoli

2009-09-07T01:38:00.000-07:00

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-
Directions
Heat oven to 400 degrees F. Prepare stuffing mix as directed on package; set aside.

Combine remaining ingredients; spoon into 13x9-inch baking dish. Top with stuffing.

Bake 40 min. or until chicken is done.

Cinnabun Cake

2009-09-05T18:23:00.000-07:00

This sounds SOOO good! I think I'm going to make this for a coworkers birthday next week

Cinnabun Cake

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
4 tbsp butter, melted

2 sticks butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
2/3 cup nuts, optional

2 cups powdered sugar
5 tbsp milk
1 tsp vanilla

In an electric or stand mixer, mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in meleted butter. Pour batter into a greased 9x13 inch baking pan. In a large bowl, mix the 2 stikcs of butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 25-30 minutes or until tootpick comes out clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. SErve warm or at room temperature..

HOT from the oven is pretty good!!!

Chicken Enchilada Casseole

2009-09-01T16:12:00.000-07:00

Got this from a girl at work, and had it tonight for dinner...it was delish!

Corn Tortillas
Chicken, cubed and cooked or canned (I used canned)
Cheese
Small container of sour cream
Cream of chicken soup
Diced chilies (I omitted...didn't have any)
Salt & Pepper (to taste, use your judgement)
Cumin

Fry up your tortillas a little in oil, just until pliable. Dab off the extra oil. Fill tortillas with cheese and put in a 13x9 greased pan. Fill up the pan, I think I made about 15. In a bowl, mix together the soup mix, sour cream, S&P, cumin, chilies (if using) and chicken. Pour mixture over enchiladas evenly and top with more cheese. Cook for 15-20 minutes at 375

Tater Tot Casserole

2009-08-01T23:36:00.000-07:00

I have to admit....after hearing about this from The Duggar Family, I've wanted to try it. It can't be that good for you, but at the same time it has to be good. I mean how can you really go wrong with tater tots, meat and cheese? So we may try this soon....

1 pound ground turkey
2 cans cream of chicken soup (or cream of mushroom) You can also use 1 can cream of chicken and 1 can cream of mushroom or cheese.
2 C shredded cheese
1 small bag frozen tater tots

Brown turkey, and season to taste (with garlic powder and season salt). Combine turkey, 3/4 of cheese and soup in a bowl and spread into a greased 9x13 pan and cover bottom of pan. Top with frozen tater tots. Follo directions on tater tot bag for how long to cook. Cook, and take out of the over, top with cheese and put back in the oven until the cheese melts.

Salsa Chicken

2009-08-01T23:32:00.001-07:00

Just found this recipe on another blog, and I was looking for dinner ideas...we might just have this this week.

4-6 Boneless, Skinless Chicken Breasts - Fresh or Frozen

1 Can Cream of Chicken Soup

1 Cup Salsa of Choice

1 Packet Taco Seasoning

Taco Shells, Nacho Chips, or Rice to put this on and your favorite taco toppings.

Place chicken in bottom of crockpot.

Cover with taco seasoning.

Combine soup and salsa, spread over chicken.

Cook on low for about 7 hours or until chicken is done.

Shred chicken, and stir to make sure the chicken is well coated in the sauce.

Eat however you like.

Brownie Cheesecake

2009-07-30T15:34:00.000-07:00

8 oz (1 Pk) Brownie Mix
16 oz Cream Cheese, Softened
3 Tablespoons heavy whipping cream
1/2 cup Sugar
2 Large Eggs
1 tsp. Vanilla
1 cup Milk Chocolate Chips, Melted

Brownie Cheesecake Directions:

1. Grease bottom of 9-inch springform pan.

2. Prepare the brownie mix as directed on package. Pour batter into pan, bake for 15 minutes at 350F.

3. Combine cream cheese, whipping cream, sugar, and vanilla. Mix on medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour cheese mixture over brownie layer.

3. Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.

4. Bake at 350F for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chicken Soup

2009-07-17T08:30:00.000-07:00

Another recipe from Viv's site...I've made this and thought it was very good. Stephen didn't like for it all that much, but he ate it. He says he's not much of a soup person.

2 tsp chili powder
1 Tbsp minced garlic
1 package of chicken
1 can black beans, rinsed and drained
1 can of corn, rinsed and drained
1 can of hominy, rinsed and drained
1 28 oz can of crushed tomatoes
1 can Rotel
1 can chicken broth
1/4 cup of chopped cilantro leaves
1 onion chopped
1 cup of water

Put your chicken breast (I used tenders) on a greased broiling pan and season with salt and pepper. Broil until chicken is golden brown. While the chicken is broiling, heat up a pot and some olive oil. Chop up your onion and throw it in the hot pan. Sautee the onion and the garlic together. After sauteeing the onion, stir in the chili powder, the crushed tomatoes, the chicken broth, and one cup water. Bring to boil and simmer 10 min. When your chicken is cooked, shred it by hand or using forks. Add the shredded chicken to the pot along with all of the cans and cilantro. Simmer for 10 min.

Chicken Spaghetti

2009-07-17T08:21:00.000-07:00

We don't care for bell peppers, or alot of celery so I don't use them in this recipe...and we can't tell it's missing!

1 whole chicken - boiled, cooled, deboned and shredded
1 small onion diced
1 green bell pepper diced ( I omit)
3 ribs of celery diced (I omit)
1 12 oz. package of Spaghetti noodles
1 can of cream of mushroom soup
1 jar of diced pimentos (I omit)
1 pound velveeta, cubed
1 box of chicken stock.

Boil your chicken until it falls apart..SAVE THE CHICKEN BROTH! Using a small saucepot, cook the veggies in 1 cup of the reserved broth until tender. In a large pot bring the remaining broth and the box of chicken stock to a boil. Break the spaghetti in half and cook in the boiling broth. DO NOT DRAIN. To the cooked spaghetti add the shredded chicken, the vegetables, mushroom soup, pimentos, and cheese. Mix all of the above and transfer to a 9x13 baking dish, and ake in the oven at 350 for 30 minutes.

Lasagna Roll Ups

2009-07-17T08:14:00.000-07:00

Anoher recipe from Viv's site...

1 package of lasagna noodles
1 package of Jimmy Dean Sausage
2 links of Italian Sausage
1 large container of ricotta
1 jar of La Madeleine's Tomato Basil Soup
1 bag of shredded Italian Cheese

Brown the package of Jimmy Dean Sausage together with the 2 links of Italian Sausage. Also, cook your lasagna noodles. When finished, drain the noodles, grab your browned meat and set up your rolling station. Take each noodle and spread the ricotta cheese across the length of the noodle. Then, spread a portion of the meat mixture on top of the cheese and roll it up, roll it up, throw it in the pan. Arrange them upright in a deep, baking dish and squeeze in as many of them babies as you can. Pour the sauce on top of the rolls and pop into a preheated 375 degree oven for 30 mintues. After 30 minutes, pull the rolls out of the oven and spread the shredded cheese on top. Pop back in the oven for another 15 minutes. Garnich with pamersan cheese

Chocolate Turtle Cake

2009-07-17T08:05:00.000-07:00

This recipe came from my ptographer friend Viv's site. This cake is TO DIE FOR!! This is best served warm, but just as good cold. I think this is Stephens favorite cake!

1 box German Chocolate Cake mix
1 pkg (14 oz.) caramels
3/4 stick of margarine/butter
small can of evaporated milk
chopped pecans
chocolate chips

Preheat your oven to 350 degrees. And start out by preparing the cake mix as directed on the box. Spray a 9x13 pan and pour half of the cake mix in it. Spread it out evenly and bake for 15 minutes. Next, unwrap your caramels and combine them with the butter and evaporated milk in a saucepan. Melt slowly. Pull the cake out of the oven and pour the caramel on top of the bottom layer of the cake. Top with the remaining cake batter, chips, and nuts. Bake an additional 25 minutes and you're done!

For step by step pictures, visit www.heartspunimagery.typepad.com

Soft Taco Casserole

2009-07-15T18:36:00.001-07:00

I made this tonight for dinner, and Stephen put this in his top 5 favorite meals.

1 pound ground beef/turkey
Taco Seasoning
Refried Beans
Cream of Mushroom Soup
1 small container sour cream
1 can Rotel
Flour Tortillas
2 Cups cheese

Brown turkey/beef and add taco seasoning and refried beans. In a small bowl, mix together soup, sour cream and rotel. Spoon meat mixture into flour tortillas and roll up and place in a 13x9 inch pan. Spread soup/sour cream mixture evenly on top. Bake at 350 for 20-35 minutes. Take out of the oven, cover with cheese and put back in the over for an additional 10 minutes.

Reese’s Cup Chocolate Peanut Butter Cake

2009-06-22T16:48:00.000-07:00

I just finished this cake for Stephen for Father's Day. I haven't baked in a while, and I thought Father's Day was a good opportunity to make this. He LOVES anything chocolate and peanut butter!

UPDATE: This cake was not as good as I thought it was going to be. I have not found a chocolate cake that I LOVE. This one was okay, but one of the layers fell apart when taking it out of the pan. The frosting however, was DELISH!! Overall I think it was pretty good.

Reese’s Cup Chocolate Peanut Butter Cake

Ingredients:
For the cake:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)

For decorating:
1 ½ – 2 batches peanut butter frosting
miniature Reese’s cups, halved and/or chopped

Peanut Butter Frosting

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth

Directions:
For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula. Divide the batter between the prepared cake pans.

Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.