MY Favorite RECIPES.

Thai Honey Peanut Chicken.

2011-01-08T11:27:00.000-08:00

1 pound Chicken, In Chunks
¼ cups Soy Sauce
2 Tablespoons Honey
1 Tablespoon Lime Juice
1 teaspoon Minced Garlic (approximately 1 Large Clove)
1 Tablespoon Natural Peanut Butter (heaping Tablespoon Even Better)
½ teaspoons Curry Powder
1 teaspoon Sriracha (optional)

Preparation Instructions

Mix ingredients and marinate chicken for 2-3 hours.
Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done. Reduce heat to medium-low and add precooked veggies if desired. Serve topped with sesame seeds.
To thicken sauce if needed: reduce heat to medium-low and add a cornstarch slurry (1 teaspoon cornstarch in 1 tablespoon water).
Substitutions: replace chicken with tofu; replace peanut butter with tahini or another nut butter; if using regular peanut butter (i.e. Skippy) instead of natural peanut butter, reduce honey by 1 tablespoon.

OREO CHEESECAKE COOKIES

2011-01-08T11:25:00.001-08:00

½ cups Unsalted Butter, Softened
3 ounces, weight Cream Cheese, softened
1 cup Sugar
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
½ cups Mini Chocolate Chips
1 cup Oreo Cookie Crumbs
½ cups White Chocolate Chips, Melted (optional)

Preparation Instructions

Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.
In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.
Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.
Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!

Banana split ICE CREAM CAKE

2011-01-08T11:23:00.000-08:00

INGREDIENTS:
20 whole Oreo Cookies
4 Tablespoons Butter, Melted
4 whole Bananas
1 pint Strawberry Ice Cream
1 pint Vanilla Ice Cream
1 jar (about 16 Oz. Jar) Hot Fudge Sauce
1 container (16 Oz. Container) Frozen Sliced Sweetened Strawberries, Thawed And Drained
Fresh Whipped Cream, For Serving
Crushed Pineapple, For Serving

Preparation Instructions

Take out the strawberry ice cream to thaw. Place the Oreos in a gallon Ziploc bag and crush well with a rolling pin or small frying pan. Pour the melted butter into the Ziploc bag and mix it up. Press this crumb mixture into the bottom of a springform pan.
Slice the bananas into 1/2″ rounds and arrange in a single layer on top of the crust. (Use as many banana slices as needed to fill the layer.) Place the pan into the freezer for about 10 minutes.
Scoop the softened strawberry ice cream in small scoops on top of the frozen banana layer, smoothing it together with a spoon dipped in warm water. Return to the freezer for 1-2 hours, until the ice cream is firm again.
Take the vanilla ice cream out of the freezer to thaw. Warm the hot fudge sauce slightly, just until it is easily spreadable. Pour the fudge over the strawberry ice cream layer, smoothing the top, and place back into the freezer for 15 minutes or so, until the fudge has firmed up again.
Scoop the softened vanilla ice cream in small scoops on top of the fudge layer, again smoothing it together with the back of a spoon dipped in warm water. Cover with plastic wrap and return to the freezer for at least another 4-6 hours until very firm. (At this point the cake could be frozen, well wrapped, for a week or longer!)
Pour the drained sliced sweetened strawberries into a bowl and crush with a pastry blender or a fork until the berries are all mashed up. Store in the fridge until almost ready to serve the cake.
Spread the crushed berries over the top of the cake, to within one-half inch of the edge. Serve with fresh whipped cream and crushed pineapple for those who want it!

pistachio cake!

2011-01-08T11:20:00.000-08:00

Ingredients

1 box White Cake Mix
1 package (4 Ounce) Pistachio Instant Pudding Mix
½ cups Orange Juice
½ cups Water
½ cups Vegetable Oil
4 whole Eggs
¾ cups Chocolate Syrup (such As Hershey's)

Preparation Instructions

Preheat oven to 350 degrees. Grease and flour bundt pan.
Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan.
Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.
Bake for 1 hour at 350 degrees.
Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.
Variation: Coat cake with chocolate ganache!

sugar cookies @ their best

2010-10-18T09:23:00.000-07:00

White Velvet Sugar Cookies
adapted slightly from Amanda
2 cups butter, softened
1 (8 oz) package cream cheese, softened
2 cups sugar
2 egg yolks
1 teaspoon vanilla
4 ¾ cups flour
**Update (3/23/09) – Ok, here’s the deal, I adapted the original recipe to include 1/4 cup more flour than the original recipe because my dough was so incredibly soft and sticky when I made it with just 4 1/2 cups. However, my Aunt Marilyn (a.k.a. cooking/baking mentor) made these with the 4 1/2 cups from the original recipe and she told me the dough turned out perfectly. She also lives in a humid climate and I live in a very dry climate so that could be a factor, as well as how the flour is measured. Basically, I’m letting you know this so you know there is a 1/4 cup leeway in the flour measurements. Use your best judgement based on how you measure flour and how your dough feels as you make it. Also, my Aunt added 1/4 teaspoon salt as a little pick-me-up to enhance the flavor.**
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don’t worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.
Whipped Cream Cheese Frosting
**This frosting is my absolute favorite sugar cookie frosting. It doesn’t set-up and harden like some sugar cookie frostings – it stays very soft and gooey, perfect for sprinkling with colored sugar or nonpareils. I’m warning you, it is so fantastically delicious, it will ruin you. In a good way. Please don’t hate me for it.**
1 (8 oz) package cream cheese, softened to room temperature
1 ½ cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 ½ cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters – and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart’s delight! (Be careful if adding coloring – the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate. I prefer to use Wilton’s gel coloring but either will work.)
Sugar Cookie Frosting
**This is my basic, go-to sugar cookie frosting and it is delicious – in a sugar cookie frosting way.**
1 cup butter, softened to room temperature
1 teaspoon vanilla
pinch of salt
4 cups powdered sugar
4-6 tablespoons milk
food coloring (if desired)
Combine butter, vanilla and salt and beat until light and fluffy. Add powdered sugar in 1-2 cup increments until combined. Add milk and food coloring gradually until you reach your desired spreading consistency. Frost away!

ITS FALL!!!!!!!!!

2010-10-14T04:51:00.003-07:00

and you know what that means!? PUMPKIN EVERYTHING. Whether your are looking for a good fall dessert for sunday dinner, or a quick treat to bake for the neighbors.... here is some pumpkin recipes i have found while blog browsing... ENJOY. i cant wait to try the PUMPKIN BLONDIES WITH VANILLA ICE CREAM! YUM.... happy fall baking everyone!

PUMPKIN ROLL

2010-10-14T04:49:00.000-07:00

Ingredients for PUMPKIN ROLL

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

pumpkin spiced cream cheese breakfast rolls! YUM

2010-10-14T04:43:00.000-07:00

Pumpkin Spiced Cream Cheese Breakfast Rolls

2 packages/cans Pillsbury Crescent Rolls

4 0z cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumkin (Libby’s)

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin (Libby’s)

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

pumpkin pie milkshake.

2010-10-14T04:38:00.001-07:00

Pumpkin Pie MilkshakeRecipe by Our Best Bites

1/3 C pumpkin, canned or homemade1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

A note about blenders: Here's the problem with making thick, diner style milkshakes at home: A lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk-slushie instead. Or you have to blend and plunge, blend and plunge, etc. You know the drill, right? So if you have any trouble with your blender, I would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand (well, with a hand. Holding a fork or spoon :) If your scooped ice cream sits out at room temp while you measure the other things and get them all ready, then by the time you mash it all together it should be a good consistency.

Sprinkle with crushed graham cracker crumbs before serving. It reminds me of DQ's Pumkin Pie Blizzard!

Carmael corn

2010-10-14T04:36:00.001-07:00

Easy Caramel Corn
12 C popped popcorn (about 1/2 C kernels)
1 C brown sugar
1/4 C white Karo syrup
1/2 t salt (if you are using salted microwave popcorn then omit salt here)
1 stick real butter
1/2 t baking soda
1 t vanilla

Pop popcorn and set aside. Place brown sugar, Karo syrup, salt, and butter in a microwave safe dish. I cut up the butter into chunks so it melts better.
Are you ready for the directions? I'm warning you, it's complicated. You might want to take notes. Here we go. Microwave for 30 seconds. That should be enough to melt the butter at least half way. Stir it all to combine. No microwave on high for 2 minutes. Take it out and stir. Microwave for 2 more minutes.

Told you it was complicated.

While the caramel is cooking, put the popcorn in a big bowl. Use one that is way bigger than you think you'll need. Just trust me. Also, try to get any un-popped kernels out so you don't break a tooth and try to sue me.
When the caramel is done cooking, take out of microwave and add baking soda and vanilla. Sit back and watch it do cool things like bubble and foam.

At this point you'll probably want to stick your finger in there and lick it. Don't do it. You are mesmerized by the caramely goodness and are forgetting how hot boiling sugar is. Especially on your tongue. It's hot. Really hot. Don't ask me how I know.

Stir it well and then pour it over the popcorn.

Mix it up well with a big spoon. I usually spread it all out on a piece of foil and let it cool for a minute so it doesn't get stuck in one big clump. The longer it sits out, the firmer it will get, but it won't ever get crunchy-hard unless you bake it.

For crunchy caramel corn: spread out on a cookie sheet (you might need 2) and bake at 300 degrees for 30 minutes, stirring every 10 minutes.

pumpkin crumble

2010-10-14T04:35:00.000-07:00

Easy Pumpkin CrumbleRecipe by Our Best Bites

1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping

*This makes a dessert about an inch thick or less. That's because I like a high topping-to-pumpkin ratio. If you'd like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Preheat oven to 350.

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it's in small crumbly pieces. Place mixture in a 9x13 baking dish and press flat with your fingers.

halloween popcorn mix

2010-10-14T04:33:00.001-07:00

Monster Munch {Halloween Popcorn Mix}Recipe by Our Best Bites

1 package Almond Bark (1 lb)
12 C popped popcorn (about 1/2 C kernals)
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reeces Pieces

Pop popcorn and place in a large bowl. Much larger than you think you need. The largest you have. It will make mixing easier! Pour peanuts, candy corn, and reeces pieces on top.

Take a large knife and break up almond bark. Melt according to package directions. I just chop it up a little and microwave it in intervals until smooth and melted.

Pour over popcorn mixture.

Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

See? Easy :)

pumpkin and cream cheese whoopie pies

2010-10-14T04:28:00.001-07:00

Pumpkin and Cream Cheese Whoopie Pies
Original recipe from Baked: New Frontiers in Baking

Cakes

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling

1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla

Preheat oven to 350.

Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.

Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1" between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2"-1" off the corner.

Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per large whoopie pie (less if you used a 1/2 tablespoon measure) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies.

honey carmael apples

2010-10-14T04:27:00.001-07:00

Honey Caramel Apples
Recipe by Our Best Bites, inspired by Everyday Magazine

4 large (or 6 small) crisp apples, chilled in the fridge for at least 1 hour
1 Cup honey
1 Cup heavy cream
1 pinch salt (about 1/4 teaspoon)
1/2 tsp vanilla extract

In a heavy sauce pan over medium heat, combine cream, honey, and salt. Once warmed and whisked together, bring to a rolling boil. Reduce heat to a simmer (it should still be bubbling, but not so hot that is splatters all over). Stir and scrape sides of pot down occasionally until a candy thermometer (you should all have one by now--they cost about 3 bucks!) reaches 260 degrees.

To reach 260 degrees can take about 30 minutes, so while your caramel is cooking prepare your apples. Wash and dry them and skewer them with a popsicle stick or bamboo skewer. Place in the fridge to continue chilling until ready to use. Also line a baking sheet or cutting board with waxed paper or parchment paper and set aside.

When caramel has reached 260 degrees, remove from heat and let sit for 5 minutes, stirring occasionally. It should start thickening. You'll have to eyeball the consistency for dipping. If you'd like to help it along you can place your pot in a bowl of ice. And if it gets too hard to coat the apples, just return it to the heat until it's thin again.

Remove apples from fridge and dry them thoroughly with a towel. Dip in caramel, rolling and twirling each one so it gets well coated. Let excess drip off and then place on prepared sheet. Refrigerate for 10-20 minutes to set the caramel and then enjoy!

Tip: Once caramel is set, you can drizzle with chocolate, roll in cookie crumbs, etc. Check out this post about traditional Caramel Apples for lots of great ideas!

pumpkin muffins

2010-10-14T04:23:00.001-07:00

Pumpkin Chocolate Chip Muffins
from Mel B.
1 2/3 c. flour
1 c. sugar
1 T. pumpkin pie spice**
1 tsp. soda
1 tsp. baking powder
1/4 tsp salt
2 eggs, slightly beaten
1 c. canned pumpkin puree
1/2 c. butter, softened
1 c. chocolate chips
Mix ingredients well and then add chocolate chips. Pour into greased muffin tin (or use muffin liners). Bake at 350 degrees for 20-25 minutes. Don’t overbake or they will be dry!
**My tip: if you don’t have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and woila! – you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it premade). So for this recipe, you would need to triple the above amounts to equal one tablespoon pumpkin pie spice.

pumpkin bars

2010-10-14T04:21:00.000-07:00

Pumpkin Bars
from Paula Deen
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

pumpkin white chocolate blondies

2010-10-14T04:18:00.001-07:00

Pumpkin White Chocolate Chunk and
Candied Ginger Blondies

1/4 Cup butter
3/4 Cup white chocolate chips
1/2 Cup granulated sugar
1 Cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 Cup white chocolate chips
2 eggs
2 Tablespoons sour cream
1/2 Cup pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
pinch of kosher salt
1/4 Cup chopped crystallized/candied ginger
1/2 Cup powdered sugar
4-5 Tablespoons heavy cream
1. Preheat oven to 350 degrees F. Melt butter in a microwave safe dish until melted and hot. Pour in chocolate chips, let sit for a minute then stir until melted. Set aside. In a large bowl add sugar, flour, baking powder, salt and white chips. Stir in melted chocolate. Beat eggs and sour cream into a small bowl, then mix into main bowl. Stir in pumpkin, cinnamon, nutmeg and salt until just combined then pour into a foil lined 8×8 inch baking pan that’s been sprayed with cooking spray. Top with 1/4 Cup chopped candied ginger. Bake for 28-35 minutes or until toothpick comes out clean from center. Let cool completely, cut into squares then refrigerate (so much better chilled, trust me on this one
2. Mix heavy cream and powdered sugar in small bowl until smooth, drizzle over blondies just before serving.
9 blondies

punpkin kissed chocolate chunk cookies

2010-10-14T04:17:00.000-07:00

Double Pumpkin Kissed Chocolate Chunk Cookies

2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 large eggs
1 Tablespoon pure vanilla
1 Cup pumpkin, from can
3 1/4 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
12 oz bag chocolate chunk pieces (or chocolate chips work fine too)
35 or so unwrapped Pumpkin Spice Kisses, quartered
1. Preheat oven to 350 degrees F. In stand mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined then add pumpkin.
2. Place flour, salt, baking soda, cinnamon and nutmeg into large bowl; mix to combine then slowly add to wet ingredients then chocolate and kisses. Mix only until just combined.
3. If using muffin top pan, scoop 1/4 Cup dough into each muffin top cup that has been sprayed with non-stick cooking spray. Press to spread to edges. Bake 10-12 minutes or until edges begin to brown. Let cool in pan for 5 minutes before transferring to cooling rack. If using baking sheet, scoop medium cookie scoop of dough onto a silpat or parchment lined baking sheet, about an inch apart. Bake for 9-11 minutes or until edges just begin to brown. Let cool on pan for 5 minutes before removing.
24 large muffin top size cookies
4 dozen regular size cookies

strawberry-watermelon slush

2010-07-02T09:59:00.001-07:00

It's pretty darn simple, and you might already have this stuff around. Just roughly chop some strawberries.

And juice a lemon

Toss both in your blender along with some cubed watermelon and some sugar,

and blend blend blend. When its nice and smooth, add ice cubes until it reaches your desired level of slushie-ness. I think I went for about 4 cups at least.

Pour it into cups and top with an umbrella if you are like me and tiny umbrellas make you happy.

Strawberry-Watermelon Slushie
Recipe from Taste of Home

2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint. Maybe 3/4 of it)
1/3 C sugar
1/3 C fresh lemon juice
2-4 C ice cubes
In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached. Pour into chilled glasses and serve immediately.

Yield: 5-7 cups

banana split squares.

2010-07-02T09:58:00.000-07:00

First, you layer the ice cream sandwiches on the bottom of the pan, cutting some of them to fit if necessary.

Then you add a layer of bananas,

then hot fudge and caramel, then strawberries or maraschino cherries.

Then I combined the whipped topping with a can of crushed pineapple and spread it on top of everything and added some crushed Butterfingers, although you could also use toffee bits (or crushed toffee bars) or any kind of chopped nuts.

Then you pop this bad boy in the freezer for at least 4 hours so it can set up. When it's frozen, cut into 12 pieces and serve immediately.

It's super easy and fun way to cool off this summer!

Frozen Banana Split Squares

Recipe adapted from Paula Deen

12 3.5 oz. ice cream sandwiches

3-4 medium bananas

1/2-1 c. hot fudge sauce

1/2-1 c. caramel sauce

1 c. chopped maraschino cherries or sliced strawberries (more or less depending on personal taste)

8 oz. frozen whipped topping (like Cool Whip), thawed

1 small can crushed pineapple, undrained

2 Butterfinger bars, crushed (or 1/2 c. chocolate-covered toffee bits, nuts, etc.)

Line the bottom of a 9x13" baking dish with the ice cream sandwiches, cutting them to fit as necessary. Slice the bananas into pieces about 1/4" thick and arrange over the sandwiches. Spread the hot fudge and caramel sauces over the bananas. Sprinkle with cherries or strawberries (or both, if desired). Combine the thawed frozen whipped topping with the can of undrained pineapple and spread over everything. Sprinkle with crushed candy bars and freeze for at least 4 hours. When ready to serve, cut into 12 pieces and serve immediately, freezing any leftovers.

pasta with tomato and blue cheese sauce.

2010-05-06T07:54:00.001-07:00

Ingredients

1-½ pound Pasta (angel Hair Or Thin Spaghetti)
2 Tablespoons Olive Oil
3 cloves Garlic, Minced
1 whole 28-ounce Can Diced Tomatoes, Drained
Dash Of Sugar
Salt And Freshly Ground Black Pepper, To Taste
Crushed Red Pepper Flakes, To Taste
¾ cups Crumbled Blue Cheese
¾ cups Heavy Cream
4 cups Baby Spinach
Half And Half, For Thinning
Extra Blue Cheese Crumbles, For Garnish

Preparation Instructions

Cook pasta according to package instructions.
In a large skillet over medium heat, add olive oil. When hot, add minced garlic and cook for a minute. Pour in drained tomatoes. Add sugar, salt, pepper, and crushed red pepper to taste. Cook for 10 to 15 minutes, stirring occasionally.
Reduce heat to low. Stir in crumbled blue cheese. Add cream and stir, then a little splash of half-and-half if sauce is too thick. Cook for a minute or two, tasting and adding more seasonings as needed.
At the very, very, very last minute. toss in spinach. Immediately toss in the cooked and drained pasta. Serve immediately!

stuffed french toast.

2010-05-06T07:50:00.001-07:00

Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). I also added slivered almonds just for the fun of it, but you don’t have to … unless you want to. If you do, let me know when and where I can invite myself over for breakfast. Thanks.

Before you can invite me over for breakfast, you’ll need to know how to make this. Slice a loaf of bread in 2-inch pieces. You should get about six pieces all together, not including the end pieces. Using a paring knife, cut a deep slit across the top in the middle of each slice, approximately 4 inches long (as pictured above). This will form your “pocket.” Once you’re done, set the bread aside.

I decided to go with strawberries for the filling. They were almost too pretty to eat. You could use any fruit or no fruit at all, but I highly recommend strawberries.

Wash the strawberries, remove the stems, and cut slices in each one. Turn them a quarter turn and slice them again, adding them to a bowl.

Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in. Set them aside and allow the sugar to release its magic.

Next, add jam to the cream cheese and mix both of them until well combined.

The cream cheese mixture now looks like strawberry yogurt. Yum!

Now comes the fun part! Grab a slice of bread and add about a tablespoon (or as much as you like) of cream cheese filling. Personally, I like about 2 tablespoons per slice. Do the same thing with the fresh fruit. Make sure to close the opening by gently pressing the bread together. This will make frying them easier and less messy. Set the filled slices aside.

Now it’s time to make the egg bath. Mix eggs, milk, and cinnamon together until well mixed. Turn the stove top on to medium-high to preheat the skillet. While your skillet is heating up, dip sliced bread in the egg wash for about 20 seconds on both sides. Only dip as many slices as you plan on frying. In other words, if your pan can only fry two pieces at a time, be sure to only coat two pieces of bread a time.

Add a little butter to the surface of skillet. This will help prevent the French toast from sticking. I heart butter.

Fry each slice for about 3 minutes per side or until golden brown. Remove from heat and serve.

If you’re interested in making your stuffed French toast a little more glamorous, sprinkle powdered sugar over the tops of the slices and garnish with fresh strawberries and almonds.

bacon and egg mcmuffins.

2010-05-06T07:45:00.000-07:00

Here’s the lowdown….press your english muffin inside Texas Size Muffin cups, line inside with bacon, sprinkle inside with cheese, break an egg inside, season with salt and pepper, bake and woo hoo you are done!! Mmmm!

How cute?!

Bacon and Cheese Egg McMuffin Cups

3 whole english muffins plus one half, split

6 slices ready cooked bacon, not microwaved, just right out of package

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of kosher salt and fresh cracked black pepper

1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly

2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!

6 servings

cinnamon sugar toasted mini pita fruit nachos.

2010-05-06T07:43:00.001-07:00

Cinnamon and Sugar Toasted Mini Pita Fruit Nachos

1 package of mini pitas from Whole Foods, or 6 regular size pitas cut into triangles will work (if you use 6 regular size pitas, make sure you double the remaining recipe except the fruit

3 Tablespoons melted butter

3 Tablespoons granulated sugar

3 Tablespoons finely ground pecans

1/2 teaspoon ground cinnamon

1 pint strawberries, washed and chopped

2 Cups chopped fresh pineapple

1 pint raspberries, washed and dried

1 Cup finely chopped good quality chocolate, or chocolate chips

8 oz mascarpone cheese (you can substitute softened cream cheese here if you wish)

2 Tablespoons honey

1. Preheat oven to 375 degrees F. Place mini pitas and melted butter into a large ziplock bag. Shake around until all pitas are coated. Immediately place buttered pitas into a second large ziplock with sugar, pecans and cinnamon. Shake well until all pitas are coated. Place coated pitas onto a parchment or silpat lined baking sheet. Bake for 12-15 minutes or until pitas are crisp.

2. Place chocolate over a double broiler, stirring until melted. Drizzle over crisped pitas and transfer to cooling rack. You can let chocolate harden or serve with it melted. Place mascarpone cheese and honey into a mixing bowl; mix to combine. With a small cookie scoop, scoop a dollop of honeyed mascarpone onto the centers of each pita. Place all fruit into a large mixing bowl. Spoon fruit over mascarpone and pita. Serve immediately.

6 servings, 2 or so mini pitas per person

roasted banana cinnamon rolls

2010-05-06T07:42:00.000-07:00

Roasted Banana Cinnamon Rolls

2 ripe bananas cut into 1/4 inch slices
2 Tablespoons butter, cut into small pieces
2 Tablespoons brown sugar
1 roll Pillsbury French Bread Loaf
4 Tablespoons softened butter
1/2 Cup brown sugar
1 1/2 Tablespoons ground cinnamon
1 Cup powdered sugar
3-4 Tablespoons heavy cream
1. Preheat oven to 425 degrees F. Place banana slices and cut up pieces of butter into a small baking dish. Sprinkle with brown sugar and bake for 25 minutes or until golden and bubbly. Remove and let cool for 10 minutes. Next, use a fork to smash roasted bananas until well combined.
2. Reduce heat to 350 degrees F. Unroll Pillsbury French Bread dough into rectangle. Spread with softened butter and sprinkle with brown sugar and cinnamon. Place dollops of roasted banana mixture evenly over top. Starting from long end, roll up into log shape. Using a sharp knife, cut 1 inch slices and place onto a silpat or parchment lined baking sheet. Bake for 25-30 minutes or until just turning golden brown. Remove and let cool for 10 minutes.
3. Whisk powdered sugar and heavy cream until combined; drizzle over top of warm rolls.
12 rolls

cheese muffins.

2010-04-19T16:25:00.000-07:00

I started by whisking together the dry ingredients: flour, sugar, baking powder, and salt.

Then, according to Fig’s directions, I dumped in—get this—3 cups of grated colby/jack cheese!

That’s just a heckuva lot of cheese, man. But hey—I’m not complaining.

I gave the mixture a quick stir, just to combine.

Next, I mixed the wet ingredients: egg, milk, and melted butter. I made sure the butter wasn’t too hot before I poured it in.

Then I added the wet ingredients to the flour/cheese mixture.

Stirring it together, I noticed how incredibly sticky it was!

And the cheese, I saw, was definitely the chief ingredient in the batter.

Because I’m morally against buttering and flouring pans (not really—I’m just lazy) I sprayed the muffin tin generously with baking spray (the stuff in the blue can). Then I spooned in the batter so it fit equally into the twelve cups of the tin.

Then I popped ‘em into the oven for 20 minutes. When I pulled them out, I stuck a fork into one of them and took a bite. I tasted a slight floury/doughy flavor, so I put them back in for five more minutes.
That did the trick.

And mmmm. They looked—and smelled—wonderful.

Very interesting texture on top…but I couldn’t wait to pull one apart.

The verdict? Completely delicious and delightful, and I’m not just saying that to be nice. They have a ver different texture than an average “muffin”—crispy around the outside and airy and extremely cheesy, on the inside. According to Fig’s directions, the muffins should be eaten warm…and she’s right. Though they’re tasty at room temperature, warm is definitely where it’s at. Thanks, Fig, for your entry.
Fig’s Cheese Muffins
1 1/2 cups flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter (I used salted)
Whisk together dry ingredients, then stir in cheese.
In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees for 20-25 minutes.
Makes 12.

rolled up chicken dinner.

2010-04-17T19:21:00.000-07:00

1. Pound chicken 2. Spread with prepared mashed potatoes 3. Layer with broccoli 4. Layer with cheese 5. Roll and secure with toothpick 6. Coat with crumbs and Bake!! See, it’s pretty easy!

Rolled Up Chicken Dinner

4 large boneless skinless chicken breasts, pounded to an even thinness
1 1/2 Cups prepared mashed potatoes, on the thick side, helps if they are chilled. Click HERE for my recipe
2 Cups steamed broccoli, chopped into very small pieces, almost minced
1/2 Cup shredded cheddar cheese
1/2 Cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 beaten egg
1 1/2 Cups panko bread crumbs
1 1/2 Tablespoons Ranch Dressing Seasoning Mix
10 oz can cream of chicken soup
1 Cup milk
1 Cup steamed broccoli, finely chopped
1. Preheat oven to 350 degrees F. Place pounded chicken breasts onto a large baking sheet. Spread a thin layer of mashed potatoes over each chicken breast then layer with broccoli and cheddar cheese. Carefully roll each chicken breast up securing ends with a toothpick. Place flour, salt and pepper into a shallow bowl. Place beaten egg in a second bowl and the panko and ranch mix into a 3rd shallow bowl. Dip/roll rolled chicken carefully into flour then egg, then panko mix (this will get a bit messy, don’t worry, it turns out great anyway!!) Place chicken rolls back onto a baking sheet that’s been sprayed with cooking spray or is lined with silpat. Bake for 30-35 minutes or until chicken is cooked through (juices are clear, not pink). Let rest for 10 minutes.
2. Heat cream of chicken soup, milk and chopped broccoli in a small saucepan until warmed. Pour spoonfuls of sauce over each chicken roll and serve.
4 serving

strawberry milk chipsters

2010-04-17T19:19:00.001-07:00

Strawberry Milk Chipsters

2 sticks softened butter
1/2 Cup strawberry milk Powder, Nestles
3/4 Cup brown sugar
2 eggs
1-2 drops red food coloring
1 Tablespoon pure vanilla extract
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 oz bag White Chocolate Chips
1. Preheat oven to 350 degrees F. In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined. Place eggs into a bowl and whisk in 1-2 drops of food coloring. Pour into mixer along with vanilla and beat until combined, about 30 seconds. Place four, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips. Mix on low until just combined.
2. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart. Bake for 9-11 minute or until edges just start to brown. Let cookies cool for 5 minutes before transferring to a cooling rack.
about 3 dozen cookies

Apple streusel bars.

2010-04-17T19:10:00.000-07:00

Apple Streusel Bars

SWEET PASTRY:

2 c. flour

1/2 c. sugar

1/2 tsp. baking powder

1/2 tsp. salt

1 c. real butter, softened (no substitutions!)

1 egg, beaten

APPLE FILLING:

1/2 c. white sugar

1/4 c. flour

1 tsp. cinnamon

4 c. (about 3 medium) sliced, peeled baking apples (I've used Granny Smith in the past, although this time around I used Gala and they were fabulous)

GLAZE:

2 c. powdered sugar

About 3 Tbsp. milk (whole milk is best)

1 tsp. almond extract

To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.

Spray a 9x13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.

To prepare apple filling, combine flour, sugar, and cinnamon and toss with apples.

Spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes.

When finished, allow to cool completely.

To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency.

Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. (Or just use a fork(Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.

In an attempt to keep yourself from eating the whole pan, you, like me, will probably have to send half of them to a nice home...

puffed french toast.

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

Puffed French Toast
print recipe text only

2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4" of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right.

Working quickly, take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar.

If you're feeling extra naughty, go ahead and drizzle a little maple syrup, buttermilk syrup, strawberry syrup or scoop some honey butter on there. You can email me later and tell me how bad you feel about yourself, but I guarantee that it'll be worth it!

Golden and crispy on the outside with a sugary crunch, and heavenly soft in the middle.

Slice the bread into strips for great french toast dippers. Kiddos love these- or talk about killer party food! You could pile them high on a platter and then serve next to ramekins filled with different dipping sauces. Ie: Maple syrup, Buttermilk Syrup, Strawberry Sauce, etc.

creamy lemmon bars

2010-04-17T18:57:00.001-07:00

Creamy Lemon Bars

20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese (you can use 1/3-less fat cream cheese)
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. grated lemon peel, divided
1/4 cup fresh lemon juice (don’t even think about opening a bottle!)
1/4 tsp. Baking Powder
powdered sugar

Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. (The foil isn’t too pretty, but it makes clean-up and cutting the bars a cinch!)

In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender.

If you don’t have a pastry blender, just use 2 knives, or even your fingers to break up the butter until mixture resembles coarse crumbs, like this:

Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min.

While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. lemon zest, and lemon juice and then pour mixture over crust.

Bake 25 to 30 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. These bars improve with time. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator. (As if you'll have leftovers!)

Banana cream pie.

2010-04-10T11:55:00.000-07:00

Banana Cream Pie from our BEST BITES>

1 4-serving size box of instant chocolate or vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. You can use anything--graham crackers, Nilla Wafers, shortbread, even Oreo.
Lots of bananas
1 pint whipping cream
1/3 c. powdered sugar

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts--you'll need them later!

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important--I tried eating it right away once and the pie wasn't banana-y at all and the moisture hadn't absorbed into the crust, so the crust just fell apart.
And there you have it--the best AND the easiest banana cream pie you'll ever have or need!

white chocolate raspberry blondies.

2010-03-11T07:18:00.000-08:00

*if you are looking for a dessert that is quicker to make than this, the "individual raspberry cobblers" are great!if you scroll down about 4 posts you will find them. they have a similar taste and when you serve them warm with ice cream they are so yummy! these take a little longer to make and have more ingredients but they are jordans favorite!

Raspberry White Chocolate Blondies

¼ Cup butter

¾ Cup white chocolate chips

½ Cup sugar

¼ Cup brown sugar

1 Cup flour

½ teaspoon baking powder

½ teaspoon salt

½ Cup white chocolate chips

2 eggs

2 Tablespoons sour cream

1 Cup fresh raspberries

½ Cup finely chopped pecans

2 Tablespoons sanding sugar

1. Preheat oven to 350 degrees F. Melt butter in microwave safe bowl. Stir in ¾ Cup white chips until melted and smooth. In a large bowl add the sugar, brown sugar, flour, baking powder, salt and ½ Cup white chips. In a small bowl whisk the eggs and sour cream. Pour into the dry ingredient bowl along with the melted white chip mixture. Mix until just combined.

2. Pour into an 8×8 inch baking dish lined with foil that’s been sprayed with cooking spray. Top evenly with 1 Cup raspberries. Mix the chopped pecans and sanding sugar in a small bowl until combined then sprinkle over top of blondies. Bake for 30-35 minutes, or until toothpick comes clean from center.

9 blondies

bbq ranch chicken and cheddar pizza roll em ups.

2010-03-11T07:15:00.000-08:00

BBQ Ranch Chicken and Cheddar Pizza Roll em’ Ups
1 Roll Pillsbury Pizza dough in can (or use other pizza dough of choice)
1/4 Cup prepared ranch dressing
2 Cups prepared shredded BBQ Chicken
1/4 Cup chopped fresh cilantro leaves
1 1/2 Cups shredded smoked cheddar cheese
Ranch Dressing for dipping
1. Preheat oven to 350 degrees F. Open can of dough and press into rectangle. Spread or drizzle ranch dressing evenly over dough then top with evenly with chicken, cilantro and cheddar cheese. Starting at long end roll dough into a log shape. Using a sharp knife, cut 1 inch pieces and place onto a greased baking sheet. Bake for 20-22 minutes or until golden brown. Serve with a side of ranch dressing for dipping.

Homemade BBQ Sauce

1 ¼ Cups ketchup

3 Tablespoons Dijon Mustard

4 Tablespoons worstershire sauce

2 Tablespoons apple cider vinegar

1 Tablespoon lemon juice

3 Tablespoons brown sugar

1 teaspoon fresh cracked black pepper

1 teaspoon honey

Pinch of salt

2. Combine all BBQ Sauce ingredients into a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

cafe rio copycat recipes.

2010-03-11T07:07:00.001-08:00

SWEET PORK

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

MUD PIE.

2010-03-11T07:05:00.001-08:00

I love this recipe, it is pretty simple and can be altered how you like it. I have had it with pistachio pudding in the middle and that is REALLY good too.

1 cup flour

1 cube butter

1 cup chopped pecans

Mix thoroughly and press into the bottom of a 9x13 pan. Bake at 300 degrees for 15 to 20 min, then cool.

8 oz. cream cheese

1 cup powdered sugar

9 oz. cool whip (1/2 of carton)

Mix well and spread on first layer.

2 small pkgs. of instant pudding (I mixed 1 butterscotch with 1 chocolate)

2 1/2 cups cold milk

Beat for 2 minutes then spread on second layer.

Spread on remaining cool whip and refrigerate for at least an hour before serving.

French Dip Sandwiches.

2010-03-08T08:38:00.000-08:00

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good--just like Grandma's house on a Sunday afternoon.

Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don't even think about walking away--things can go from lightly-toasted to on fire within a matter of seconds when you're using your broiler.

Ladle juices into small cups for dipping and enjoy!

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

chicken parm.

2010-03-07T20:57:00.000-08:00

Ingredients

* 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
* ½ cups All-purpose Flour
* Salt And Pepper, to taste
* ½ cups Olive Oil
* 2 Tablespoons Butter
* 1 whole Medium Onion, Chopped
* 4 cloves Garlic, Minced
* ¾ cups Wine (white Or Red Is Fine)
* 3 cans (14.5 Oz.) Crushed Tomatoes
* 2 Tablespoons Sugar
* ¼ cubes Chopped Fresh Parsley
* 1 cup Freshly Grated Parmesan Cheese
* 1 pound Thin Linguine

Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Individual Raspberry Cobblers

2010-03-07T20:31:00.000-08:00

Ingredients

2 cups Self-rising Flour (You Must Use Self-rising)
2 cups Sugar
2 cups Milk
2 sticks Butter, Melted
1 teaspoon Vanilla Extract
2 cups Fresh Raspberries
Extra Sugar For Sprinkling

Preparation Instructions

Preheat oven to 350 degrees.
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.
* RECIPE FROM THE PIONEER WOMAN.

2009-04-22T23:17:00.000-07:00

Flaky Garlic Toasted Spaghetti Cups

3 Pillsbury refrigerated pie dough, thawed
¼ Cup olive oil, for brushing
½ teaspoon garlic salt, Lawry’s
2 Tablespoons extra virgin olive oil

½ Cup diced white onion
½ Cup diced red bell pepper
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic salt, Lawry’s is what I use

26 oz favorite pasta sauce, homemade or store bought

1 lb whole wheat spaghetti

½ Cup Fresh grated parmesan cheese
12 Fresh basil leaves

1. Preheat oven to 350 degrees F. Roll out pie dough rounds to an even thinness. Using a 3 inch wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles. Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt. Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray. Bake for 18-20 minutes or until golden brown and crisp. Remove from oven and let cool on cooling rack.

2. Place oil into a large skillet over medium heat. When hot, sauté onion and bell pepper until slightly softened, about 3-5 minutes. Stir in beef, salt, pepper and garlic salt. Cook until browned and crumbled. Stir in pasta sauce and reduce heat to low to simmer.

3. Cook pasta according to package directions. Drain and set aside.

4. To assemble, using tongs, place a small amount of noodles into the bottom of the crusts. Top with a heaping spoonful of pasta sauce. Top with fresh grated Parmesan cheese and basil leaves if desired.

Makes 12 spaghetti cups, you’ll have more spaghetti left over

2009-04-22T23:07:00.001-07:00

Buffalo Chicken Sandwich with Gorgonzola Crumbles

1 soft sandwich roll of choice
Mayonnaise for roll
Finely shredded lettuce
2 large pre-cooked chicken strips, warm (I used ones from grocery stores’ deli)
¼ Cup Buffalo Wing Sauce (I use Frank’s)
1 Tablespoon butter
¼ Cup Gorgonzola Cheese crumbled

1. Spread mayonnaise on both sides of roll. Layer bottom roll with lettuce then chicken strips that have been thinly sliced, about ½ inch.
2. Place wing sauce and butter in microwave safe bowl and microwave for 30 seconds, or until butter is melted. Stir to combine and pour over chicken.
3. Top with crumbled gorgonzola cheese and close with top roll. Enjoy!

2009-04-22T23:05:00.000-07:00

Crunchy Almond Crusted Chicken Strips

4 large boneless skinless chicken breasts
½ Cup flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Cajun seasoning
2 eggs, beaten
¾ Cup Panko (Japanese Bread Crumbs)
½ Cup finely chopped almonds (chopped in food processor or blender)
4-5 Cups Vegetable oil

1. Cut chicken breasts into ½ inch strips then cut each strip in half. Set aside

2. Place flour, salt, pepper and Cajun seasoning in a shallow bowl. Place eggs in another bowl, then the panko and almonds in a 3^rd bowl.

3. Dip each chicken strip first into the flour mixture, then the egg, then the almond mixture. Set all coated chicken strips on a baking sheet.

4. Heat about 4-5 Cups of vegetable oil in a medium dutch oven or pot over medium heat, until 350 degrees F. When hot, fry strips in batches for 3-4 minutes, flipping around often, until golden brown. Transfer cooked strips to a paper towel lined baking sheet and season with salt. Serve with favorite dipping sauce. Enjoy!
4 servings

2009-04-22T23:03:00.000-07:00

Creamy Crockpot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts
1 14oz can cream of chicken soup
1 14 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon Cajun seasoning (I used Emeril’s brand)
¼ teaspoon garlic salt seasoning (Lawrys)
1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender ( I cook it in boiling water for 3-4 minutes)
1 Cup shredded cheddar cheese

1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.

4-6 servings

2009-04-22T22:53:00.000-07:00

Cheesy Chicken Cordon Bleu Rice Casserole

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

1 red bell pepper, diced

1 clove fresh garlic, minced

½ lb diced ham

2 Cups cooked shredded chicken breast

4 Tablespoons butter

¼ Cup flour

½ teaspoon salt

¼ teaspoon fresh cracked pepper

14 oz can chicken broth

3 Cups cooked rice of choice (I used white long grain)

1 Cup shredded cheddar cheese

1 Cup shredded mozzarella or swiss cheese

1. Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

6-8 servings

2009-04-22T22:45:00.000-07:00

Mozzarella Stuffed Meatball Hoagies

1 lb ground beef
1 egg
2 Tablespoons milk
1 Tablespoon Tabasco Hot Sauce
½ Cup Italian Seasoned Bread Crumbs
½ Cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil

12-15 1 inch mozzarella balls (marinated in olive oil)
1 26oz jar favorite pasta sauce, or homemade sauce
4-6 Garlic Ciabatta Rolls, or other rolls of choice, cut in half
4 sliced provolone cheese, each cut into halves

1. Preheat oven to 350. Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl. With hands or large spoon, mix until well combined.

2. Scoop about ¼ Cup meat mixture in hands; press 1 mozzarella ball into middle of meat and form a ball around the cheese. Do this until all meat and cheese is used up; makes about 12-15 large meatballs.

3. Place all meatballs into a 9x13 inch baking dish that has ¼ Cup olive oil spread into bottom. Bake for 20 minutes; flip all meatballs. Bake for an additional 15-20 minutes or until meatballs are cooked through.

4. Place pasta sauce into a large pot. Place cooked meatballs in sauce. Simmer on low heat.

5. Place ½ slice of provolone onto the cut sides of rolls. Place onto tin foil or baking sheet and broil in oven for 1-2 minutes or until rolls are toasted and cheese is melted.

6. Place 3-4 meatballs onto bottom halves of toasted rolls. Spoon pasta sauce over meatballs and sprinkle with parmesan cheese. Close with top roll and serve warm.

2009-04-22T22:41:00.000-07:00

BBQ Chicken Salad with Cilantro Ranch Dressing

3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese

¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

2009-04-22T22:34:00.000-07:00

Cheesy Stuffed Baked Ziti

1 lb ziti pasta noodles
2 Tablespoons extra virgin olive oil
1 small bell pepper of choice, finely chopped
½ medium onion, finely chopped
1 lb ground beef
½ teaspoon salt
¼ teaspoon black pepper
1 26oz jar Classico Pasta Sauce
1 15 oz container Ricotta Cheese
1 Cup shredded mozzarella cheese
½ Cup grated Parmesan cheese
Pinch salt, pepper
2 Cup shredded mozzarella cheese

1. Cook pasta noodles according to package directions. Drain and set aside.
2. Place olive oil in a large pot over medium heat. Saute bell pepper and onion until softened, about 5 minutes. Brown beef. Add pasta sauce, reduce heat to low and stir in noodles.
3. Place ricotta, mozzarella, parmesan, salt and pepper into a large bowl. Stir until well combined.
4. Place ½ pasta into a 9x13 inch baking dish. Spoon ricotta mixture evenly over pasta, covering entire dish. Pour remaining pasta over cheese, then sprinkle with shredded mozzarella.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.

8 servings

2009-04-22T22:27:00.000-07:00

Garlic Toasted Spaghetti Pie

1 lb spaghetti noodles

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 lb ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry's garlic salt
26 oz jar of your favorite pasta sauce
10 fresh basil leaves stacked, rolled and thinly sliced (chiffonade)
1/4 Cup fresh grated parmesan cheese
1 Cup shredded cheddar or mozzarella cheese

2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoons Lawry's garlic salt
1 roll Pillsbury French Bread Loaf

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside.

2. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add beef, salt, pepper and garlic salt to brown, about 7-9 minutes. Reduce heat to low then stir in sauce, basil leaves and cooked pasta.

3. Open French Bread and unroll it to rectangle. With a knife cut it in 2 equal parts. Take one piece and press into the bottom of a well greased springform pan pressing up the sides slightly. Bake for 10 minutes then remove from oven. Transfer approximately 3/4 of the spaghetti into the pan (or fill about 3/4 way to the top of pan) (save leftover spaghetti for later). Sprinkle top with parmesan and cheddar cheese. Take remaining piece of dough and place it over top of spaghetti trying to cover entire surface. Brush olive oil over top of dough then sprinkle with garlic salt. Bake for 20-25 minutes or until bread is just golden brown. Let cool for 10-15 minutes before slicing. Enjoy!

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