I haven't actually made this recipe but I've had it and it is FABULOUS. Once I got the recipe, I realized I loved it even more because it's soooo easy! I plan to make it very soon!
INGREDIENTS
Graham cracker pie crust (store bought or homemade)
1 (8 oz) pkg cream cheese
1/2 cup sugar
1 tub Cool Whip
1 can fruit pie filling (I recommend raspberry!)
DIRECTIONS
Whip cream cheese and sugar till fluffy.
Fold in Cool Whip.
Stir in a little bit of the pie filling. Pour cream cheese mix into crust.
Top with remaining pie filling and chill.
Sunday, July 28, 2013
Monday, April 29, 2013
BBQ meatballs and rice
My friend, Katie, made these for our freezer meal exchange. This isn't exactly her recipe - I wrote hers down and lost it. :/ So I've included the generic meatball recipe that I used tonight but I do have her sauce recipe. She referred to the recipe as a "guideline;" she cooks like me! These are sooo yummy! Definitely one of my kids' favorite meals.
SAUCE
1 cup brown sugar
1/2 cup vinegar
1/2 cup bbq sauce
2 tsp mustard
2 tsp Worcestershire sauce
Combine all ingredients and mix well.
MEATBALLS
2 lbs lean ground beef (I used the 2.25 lb pkg from Wal-Mart)
2 eggs
2/3 cup bread crumbs
1 tsp salt
1/4 tsp pepper
1 1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/2 cup finely diced onion (I used a few Tbsp of dried onion instead)
3 Tbsp milk
Combine all ingredients except ground beef and mix well. Add ground beef and mix just to combine (I use my hands). Then shape into meatballs, about 1-inch. Here's where you have some options...
**Fry in a skillet just to brown them. Put in a baking dish, cover with sauce and bake at 375° for about 30 minutes, till inside is done (160° internal temp)
**Throw them on a cookie sheet and flash freeze them. When you're ready to start dinner, put the meatballs in a baking dish and bake at 375° for 20 minutes. Then cover with the sauce and bake for another 30-40 minutes, till meatballs are done.
Serve over cooked rice with extra sauced drizzled on top. Mmm.
SAUCE
1 cup brown sugar
1/2 cup vinegar
1/2 cup bbq sauce
2 tsp mustard
2 tsp Worcestershire sauce
Combine all ingredients and mix well.
MEATBALLS
2 lbs lean ground beef (I used the 2.25 lb pkg from Wal-Mart)
2 eggs
2/3 cup bread crumbs
1 tsp salt
1/4 tsp pepper
1 1/2 tsp Worcestershire sauce
1/4 tsp garlic powder
1/2 cup finely diced onion (I used a few Tbsp of dried onion instead)
3 Tbsp milk
Combine all ingredients except ground beef and mix well. Add ground beef and mix just to combine (I use my hands). Then shape into meatballs, about 1-inch. Here's where you have some options...
**Fry in a skillet just to brown them. Put in a baking dish, cover with sauce and bake at 375° for about 30 minutes, till inside is done (160° internal temp)
**Throw them on a cookie sheet and flash freeze them. When you're ready to start dinner, put the meatballs in a baking dish and bake at 375° for 20 minutes. Then cover with the sauce and bake for another 30-40 minutes, till meatballs are done.
Serve over cooked rice with extra sauced drizzled on top. Mmm.
Saturday, April 20, 2013
Collin's Mexican Chicken
I got this recipe from a friend I used to work with. Definitely my favorite mexican chicken recipe!
INGREDIENTS
1 lb chicken breast, cooked and shredded
1 bag Nacho Cheese Doritos, crushed
1 lb Velveeta, cut into small squares
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel
DIRECTIONS
Combine chicken, Velveeta, soups, Ro-Tel and 2/3 of the Dorita crumbs. Spread in greased 9x13 pan.
Bake at 350 for 25 minutes.
Spread top with remaining Dorito crumbs and bake another 5-10 minutes. Enjoy!
INGREDIENTS
1 lb chicken breast, cooked and shredded
1 bag Nacho Cheese Doritos, crushed
1 lb Velveeta, cut into small squares
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel
DIRECTIONS
Combine chicken, Velveeta, soups, Ro-Tel and 2/3 of the Dorita crumbs. Spread in greased 9x13 pan.
Bake at 350 for 25 minutes.
Spread top with remaining Dorito crumbs and bake another 5-10 minutes. Enjoy!
Tammy's Teriyaki Chicken
We have made this several times since we got it in our freezer meal exchange. So good!
INGREDIENTS
1/2 c soy sauce
1/2 c brown sugar
1/4 c lime juice
1/2 tsp minced ginger
1-2 cloves garlic (minced)
3/4 c apple juice
2 green onions (chopped)
1 1/2 - 2 lbs chicken (thighs or breasts)
DIRECTIONS
Mix all ingredients together & then marinate chicken overnight (if possible).
Cook the chicken. Grilling will give the best results. You could also bake it at 350 for about 20 minutes or cook in Crock Pot for 4-5 hours on high.
Cook the remaining marinade on the stove top over medium heat until it boils and reduces. DON'T over cook!!
Serve over cooked rice with steamed/sauteed veggies. Makes super yummy rice bowls!
INGREDIENTS
1/2 c soy sauce
1/2 c brown sugar
1/4 c lime juice
1/2 tsp minced ginger
1-2 cloves garlic (minced)
3/4 c apple juice
2 green onions (chopped)
1 1/2 - 2 lbs chicken (thighs or breasts)
DIRECTIONS
Mix all ingredients together & then marinate chicken overnight (if possible).
Cook the chicken. Grilling will give the best results. You could also bake it at 350 for about 20 minutes or cook in Crock Pot for 4-5 hours on high.
Cook the remaining marinade on the stove top over medium heat until it boils and reduces. DON'T over cook!!
Serve over cooked rice with steamed/sauteed veggies. Makes super yummy rice bowls!
Thursday, March 14, 2013
Baked black bean and sweet potato burritos
Several months ago, I came across this recipe for burritos. I earmarked it in my magazine and then kind of forgot about it. Then a few weeks ago I came across this recipe - similar ingredients but in a smaller flauta. I ended up making a sort of hybrid of these recipes. They were AWE.SOME. My hubby raved about them and even the kids enjoyed them! I served them with Mexican rice and fruit - a great Meatless Monday meal!
INGREDIENTS
1/2 small onion, diced
1 medium/large sweet potato
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn or mexicorn, drained
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne (optional)
1 tsp cilantro, chopped
1/4 cup sour cream
2 heaping Tbsp salsa verde (or taco sauce or other salsa)
3/4 cup shredded cheese
6 flour tortillas
Oil or cooking spray
Garnishes: salsa, guacamole, sour cream, lettuce, tomato, etc.
DIRECTIONS
Preheat oven to 425.
Wrap sweet potato in a damp paper towel and microwave for 7-9 minutes, till done. Let cool, then peel and cube. Set aside.
Heat small amount of oil or cooking spray over medium heat. Saute onions until soft. Add beans, corn, sweet potato and spices. Cook 2-3 minutes, until heated through. Remove from heat and stir in sour cream, salsa and cheese.
Divide mixture between the six tortillas. Fold in ends and roll. Place, seam side down, in greased 9x13 pan. Bake for about 15 minutes, till lightly browned. Serve with garnishes.
NOTE: If desired, you could add some cooked and shredded chicken, pork or steak to the filling.
INGREDIENTS
1/2 small onion, diced
1 medium/large sweet potato
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn or mexicorn, drained
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne (optional)
1 tsp cilantro, chopped
1/4 cup sour cream
2 heaping Tbsp salsa verde (or taco sauce or other salsa)
3/4 cup shredded cheese
6 flour tortillas
Oil or cooking spray
Garnishes: salsa, guacamole, sour cream, lettuce, tomato, etc.
DIRECTIONS
Preheat oven to 425.
Wrap sweet potato in a damp paper towel and microwave for 7-9 minutes, till done. Let cool, then peel and cube. Set aside.
Heat small amount of oil or cooking spray over medium heat. Saute onions until soft. Add beans, corn, sweet potato and spices. Cook 2-3 minutes, until heated through. Remove from heat and stir in sour cream, salsa and cheese.
Divide mixture between the six tortillas. Fold in ends and roll. Place, seam side down, in greased 9x13 pan. Bake for about 15 minutes, till lightly browned. Serve with garnishes.
Picture from womansday.com
NOTE: If desired, you could add some cooked and shredded chicken, pork or steak to the filling.
Friday, February 24, 2012
Craving-worthy chocolate cupcakes
Holy chocolate goodness!! Got this recipe from my friend Leslie and it is amazing!! Zac has informed me that they are "the best cupcakes ever!" I made them for a baby shower and sent leftover to work with him the next morning - all with rave reviews!
INGREDIENTS
1 (18.25 oz) pkg devils food cake mix
1 (5.9 oz) pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups milk chocolate chips (the recipe calls for semi-sweet but I really liked the milk)
DIRECTIONS
In mixer or large bowl, combine all ingredients except chocolate chips. Stir in chocolate chips.
Bake at 350° for 20 minutes (or 50-55 min for 9x13 or bundt cake) until toothpick comes out clean. DO NOT overbake!!
Cool about 20 minutes in pan, then cool completely on rack. Frost or dust with powdered sugar.
UPDATE 10/2013: If you want to increase the yumminess and richness, try using melted butter in place of the oil and warmed milk in place of the warm water. Mmm.
INGREDIENTS
1 (18.25 oz) pkg devils food cake mix
1 (5.9 oz) pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups milk chocolate chips (the recipe calls for semi-sweet but I really liked the milk)
DIRECTIONS
In mixer or large bowl, combine all ingredients except chocolate chips. Stir in chocolate chips.
Bake at 350° for 20 minutes (or 50-55 min for 9x13 or bundt cake) until toothpick comes out clean. DO NOT overbake!!
Cool about 20 minutes in pan, then cool completely on rack. Frost or dust with powdered sugar.
UPDATE 10/2013: If you want to increase the yumminess and richness, try using melted butter in place of the oil and warmed milk in place of the warm water. Mmm.
Wednesday, February 8, 2012
Homemade cream of chicken soup
I decided to try making my own cream soups several months ago - really out of necessity. I wanted a certain casserole, didn't have any cans of the stuff and didn't want to drag my three small kids to the grocery store. So, off to the wonderful world of Google I went. I found a really basic recipe over at Kitchen Stewardship. A good start but, of course, I jazzed it up. I just can't leave well enough alone when it comes to cooking. :) Now, Katie over at KS makes her own broth and lots of other stuff....I'm not that dedicated. I use my Better than Bouillon paste or just bouillon powder. **For this recipe, I double the amount of bouillon that would normally be used for the amount of water, to amp up the chicken flavor. Just fyi. :)
INGREDIENTS
3/4 c butter (or oil)
3/4 - 1 c flour (depending on how thick you want your soup. I go closer to 1 cup)
Salt (go easy, depending on the salt amount in your broth. You can always add more, can't take it away!)
Pepper
Garlic powder (I go pretty liberal here)
Onion powder (Same as garlic powder)
2 cups chicken broth/stock
4 cups milk
DIRECTIONS
Melt butter/heat oil in pot. Add flour and seasonings, whisking to combine. Don't let it brown, but let it cook for about a minute.
Add broth and milk, whisking constantly. Let cook over medium heat, stirring frequently, until thick.
**If you want cream of mushroom, celery, broccoli, etc. just finely chop and saute your vegetable of choice in the butter before adding the flour. Then that flavor will cook into your soup. Or, add some sharp cheddar at the end and make a homemade cheese sauce!
**This recipe makes the equivalent of about four cans of soup. You can use it up in several casseroles or freeze it in can-size portions.
(A million times better than this stuff!!)
INGREDIENTS
3/4 c butter (or oil)
3/4 - 1 c flour (depending on how thick you want your soup. I go closer to 1 cup)
Salt (go easy, depending on the salt amount in your broth. You can always add more, can't take it away!)
Pepper
Garlic powder (I go pretty liberal here)
Onion powder (Same as garlic powder)
2 cups chicken broth/stock
4 cups milk
DIRECTIONS
Melt butter/heat oil in pot. Add flour and seasonings, whisking to combine. Don't let it brown, but let it cook for about a minute.
Add broth and milk, whisking constantly. Let cook over medium heat, stirring frequently, until thick.
**If you want cream of mushroom, celery, broccoli, etc. just finely chop and saute your vegetable of choice in the butter before adding the flour. Then that flavor will cook into your soup. Or, add some sharp cheddar at the end and make a homemade cheese sauce!
**This recipe makes the equivalent of about four cans of soup. You can use it up in several casseroles or freeze it in can-size portions.
(A million times better than this stuff!!)Saturday, January 7, 2012
Chicken sausage and spinach penne alfredo
Holy yumminess!! Got this recipe out of a Weight Watchers cookbook magazine and it's yummy! As usual, I made a few changes to sub for things I didn't have/like. I'll note those changes in the recipe. This makes six 1-cup servings with 387 calories each. (Of course there may be some changes with brands they tested but it's close...under 500, which is what we're going for).
INGREDIENTS
1 1/2 cup uncooked multigrain penne pasta (I used whole wheat linguine)
1 6-oz pkg fresh baby spinach
3 2.75-oz chicken sausage, sliced (there are lots of flavors...I used an italian one with mozzarella)
1 cup chopped red bell pepper
1 8-oz pkg sliced cremini mushrooms (I don't like mushrooms and didn't have bell pepper, so I used about 2 cups chopped broccoli florets)
1 10-oz jar light Alfredo sauce (I made my own because I'm cheap!)
1/4 cup fresh Parmesan cheese, grated
1/4 tsp black pepper
Cooking spray
DIRECTIONS
Cook pasta according to package directions. Drain, cover and set aside.
While pasta cooks, heat large nonstick skillet over medium heat. Coat pan with cooking spray. Saute sausage about 5 minutes, until lightly browned. Add peppers and mushrooms (or broccoli) and saute about five more minutes. Add spinach and cook just until wilted. Add alfredo sauce and cook just until heated through. Remove from heat.
Stir in pasta and Parmesan cheese, sprinkle with black pepper.
INGREDIENTS
1 1/2 cup uncooked multigrain penne pasta (I used whole wheat linguine)
1 6-oz pkg fresh baby spinach
3 2.75-oz chicken sausage, sliced (there are lots of flavors...I used an italian one with mozzarella)
1 cup chopped red bell pepper
1 8-oz pkg sliced cremini mushrooms (I don't like mushrooms and didn't have bell pepper, so I used about 2 cups chopped broccoli florets)
1 10-oz jar light Alfredo sauce (I made my own because I'm cheap!)
1/4 cup fresh Parmesan cheese, grated
1/4 tsp black pepper
Cooking spray
DIRECTIONS
Cook pasta according to package directions. Drain, cover and set aside.
While pasta cooks, heat large nonstick skillet over medium heat. Coat pan with cooking spray. Saute sausage about 5 minutes, until lightly browned. Add peppers and mushrooms (or broccoli) and saute about five more minutes. Add spinach and cook just until wilted. Add alfredo sauce and cook just until heated through. Remove from heat.
Stir in pasta and Parmesan cheese, sprinkle with black pepper.
Monday, November 28, 2011
Best veggie dip ever
YUM!!! My friend Leslie snagged this from a teacher appreciation event and it's yummy!! Makes a lot, you could easily half it (I'd still use the whole seasoning packet and let it be extra yummy!)
INGREDIENTS
2 cups sour cream
2 cups mayo
2 cups shredded cheddar cheese
1 packet buttermilk ranch seasoning
1 bunch green onions, finely chopped
DIRECTIONS
Combine and chill at least 24 hours before serving. Serve with your favorite veggies.
INGREDIENTS
2 cups sour cream
2 cups mayo
2 cups shredded cheddar cheese
1 packet buttermilk ranch seasoning
1 bunch green onions, finely chopped
DIRECTIONS
Combine and chill at least 24 hours before serving. Serve with your favorite veggies.
Sunday, April 17, 2011
Grandma Suds Granola
Last year, one of my bffs threw me a surprise birthday party. Since she knows I'm a recipe junkie, she had all of my friends type up some of their favorite recipes and then put a binder together for me. I love it! Here's one of the recipes, courtesy of Tiffany Grimes. Enjoy. :)
Combine in large bowl:
10 cups old fashioned oats
1 1/2 cups wheat germ
1/2 cup shredded coconut
1 1/2 cups raw sunflower seeds
2-3 cups chopped nuts (optional)
1/2 cup flax seed
Combine in sauce pan and heat until sugar dissolves:
1 1/2 cups brown sugar
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 tsp salt
2 tsp cinnamon
1 Tbsp vanilla
Pour wet mixture over dry ingredients and stir well. Spread onto 2-3 rimmed cookie sheets. Bake at 325° for 20-30 minutes, stirring occasionally.
Cool and put in large bowl. Mix in dried fruit, if desired. Divide into gallon ziploc bags, freeze what you are not using right away. Makes about 20 cups.
Combine in large bowl:
10 cups old fashioned oats
1 1/2 cups wheat germ
1/2 cup shredded coconut
1 1/2 cups raw sunflower seeds
2-3 cups chopped nuts (optional)
1/2 cup flax seed
Combine in sauce pan and heat until sugar dissolves:
1 1/2 cups brown sugar
1 1/2 cups water
1 1/2 cups vegetable oil
1/2 cup honey
1/2 cup molasses
1 1/2 tsp salt
2 tsp cinnamon
1 Tbsp vanilla
Pour wet mixture over dry ingredients and stir well. Spread onto 2-3 rimmed cookie sheets. Bake at 325° for 20-30 minutes, stirring occasionally.
Cool and put in large bowl. Mix in dried fruit, if desired. Divide into gallon ziploc bags, freeze what you are not using right away. Makes about 20 cups.
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