December 13, 2010

Peppermint Brownies

I love brownies.. but these peppermint brownies are the bomb!

needed to make them

1 box (1 lb 2.4 oz) brownie mix
Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies)

Peppermint Cream
1/2 cup whipping (heavy) cream
1/2 package (8-ounce size) cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon peppermint extract

Dark Chocolate Ganache
1/4 cup whipping (heavy) cream
1/2 cup semisweet chocolate chips

Chocolate Trees
1 cup semisweet chocolate chips
1 teaspoon shortening

Make the Yummy Brownies

1.Heat oven to 350°F (325°F for dark or nonstick pan). Line13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Spray foil with cooking spray. Make brownie mix as directed on box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

2.Meanwhile, in medium bowl, beat 1/2 cup whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat remaining Peppermint Cream ingredients on low speed until blended; beat on medium speed until smooth. Gently stir whipped cream into cream cheese mixture.

3.In 1-quart saucepan, heat 1/4 cup whipping cream over low heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand at room temperature about 1 hour or until slightly thickened.

4.Remove brownies from pan, using foil to lift. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.

5.To assemble torte, place 1 brownie rectangle on serving platter; spread with 2/3 cup Peppermint Cream. Top with second brownie rectangle; spread with Dark Chocolate Ganache. Top with third brownie rectangle; spread with remaining cream. Refrigerate uncovered until serving.

6.Meanwhile, place a piece of cooking parchment or waxed paper on cookie sheet. Draw 1 1/2- to 2-inch tree outlines or trace around 2-inch tree-shaped cookie cutter, leaving 1/2 inch space between each tree. Center toothpick at bottom of and 1/2 inch into each tree outline. In 1-quart saucepan, heat 1 cup chocolate chips and the shortening over low heat, stirring constantly, until chips are melted. Pour chocolate into decorating bag fitted with plain tip or resealable plastic bag; snip one corner. Starting at top of each tree outline, pipe chocolate over tree and end of toothpick within tree; fill center with random, squiggly lines. Refrigerate until chocolate hardens. Gently remove trees from paper; refrigerate until serving.

7.Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top. Store covered in refrigerator.

December 11, 2010

"Pretzel stand" type pretzels

I love hot soft pretzels. yum! but they cost so much at those stands in the mall. I found a way to make them at home and not only do they taste just as good but you can make them for half the cost!


Pretzel Dough:
1 cup warm water
2 cups all-purpose flour
1 cup bread flour
3 Tbsp. brown sugar
1 1/2 teaspoons active dry yeast

For boiling/baking process:
10 cups water
2/3 cups baking soda
1 egg yolk
1 Tbsp. water
Kosher salt

To spread on baked pretzels:
3 Tbsp. melted butter
Cinnamon Sugar for sprinkling pretzels

Make them!

In the bread machine pan (No bread machine? See below for traditional directions),

place the pretzel dough ingredients in the order recommended by the manufacturer. Select the dough cycle and press start.
After 5 minutes, check to see that the dough has formed a nice ball, not sticky or dry.
Add 1 to 2 Tbsp. of water or flour if needed.

** Traditional method (no bread machine):

In a bowl, combine the yeast, warm water, and sugar. Let
it sit until it is foamy. When it is foamy, add the flour
to the bowl. Form a dough and knead it on a lightly
floured surface until it is elastic and smooth (5-8
minutes). Place in a greased bowl and cover for 45-60
mins or until doubled. Then continue with the rest of the

When the cycle is finished, place the dough on a lightly floured surface. Divide the dough into eight equal portions. Roll each piece into a 24-inch “U” shape and then form into pretzel shapes.

In a large pot, bring 10 cups of water and 2/3 cups baking soda to a rolling boil.
Drop pretzels, one at a time, into the boiling water. Boil for 30 seconds. Remove with a large slotted spoon and place on prepared baking sheets. (I use and LOVE my Silpat Nonstick Silicone Baking Mat on my baking sheets, but you can also use parchment paper.)

Next, beat one egg yolk with one tablespoon of water. Brush this mixture on each pretzel and then sprinkle each with a little Kosher salt.
Bake at 425 degrees F for 10-12 minutes or until dark golden brown.
Remove from oven and brush with melted butter. Sprinkle generously with cinnamon sugar.

Alternatives to try:
Leave them plain with just a little bit of melted butter
Sprinkle with garlic salt
Sprinkle with Parmesan cheese and Italian seasoning
Try with a marina, nacho cheese, or ranch dip

Snickers Cookies

I love making cookies! I love making any tasty treat! Okay, I admit it. I have the worst possible sweet-tooth in the world! So when I tell you a cookie is good. You gosh darn right better believe me. And these cookies are GOOD!


1 Cup. butter
1 Cup. peanut butter
1 Cup. sugar
1 Cup. brown sugar
2 eggs
2 t. vanilla extract
3 Cup. flour
1 t. baking powder
1 t. baking soda
2 bags of fun sized snickers, cut in half (or you can use mini snickers)

Make them, then eat them!

Cream butter, peanut butter, both sugars, eggs, and vanilla. Add flour and form into small balls (cookie scoop works great). Wrap the dough around the Snickers bar, completely covering it and making it somewhat round. Bake 10-12 minutes at 350. DO NOT OVER BAKE.

December 10, 2010

Christmas Morning Strata

My darling hubby makes this every year- we started making a double batch last year! We serve with fruit on the side- not too filling, but just enough to go back an hour later for a bit more . We also use this for birthday parties, baby/wedding showers, or just an easy weekend meal- ENJOY!!!


4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz)- thawed - squeeze out water
6 to 8 ounces diced, cooked bacon, ham, or turkey ham
1 1/2 to 2 cups shredded cheddar cheese
1 can (10 3/4 oz) cream of mushroom soup (HE DOES NOT LIKE MUSHROOMS, SO HE HAS REPLACED WITH CREAM OF POTATO SOUP or Cream of Chicken)
1/2 cup evaporated milk
5 eggs
1 tablespoon minced onion, optional ( FRENCH'S ONIONS taste yummy too)

Make it! :)

Lightly butter a 3 1/2-quart slow cooker. Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk together the soup, milk, eggs, and dried onion. Pour over slow cooker mixture. Chill for 1 hour or overnight (OVERNIGHT IS BETTER!). Cover and cook on low for 3 1/2 to 4 1/2 hours.

Layered Enchilada Bake

Love Mexican as much as our family does? then you HAVE to try this! my husband loved it so much he ate thirds and left us no left overs!


1 lb. lean ground beef(or shredded chicken or ground turkey whatever!)
1 large onion, chopped
2 cups chunky salsa
1 can ) black beans, rinsed
1/4 cup Kraft Zesty Italian Dressing
2 Tbsp. chili powder
6 medium flour tortillas
1/2 cup sour cream
1 cup Tex Mex Shredded Cheese

Make It

HEAT oven to 400ºF. Grease your baking dish well, with butter or cooking spray.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
PLACE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the meat mixture, sour cream and cheese. Repeat layers; NO tortillas go on top layer! Cover.
BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. Top with your favorite fixings, such as tomatoes, lettece, more salsa, taco sauce.. so forth

Chocolate Peanutbutter Cereal Bars

These bars are so easy that the kids could make them (with a tad of help of course) and so tasty you will be wanting to make them everyday!

1 cup chocolate chips
1/2 cup peanut butter
4 cups cereal ( Cocoa Krispies, Cheerios, Chex, basically what ever you got in the house!)

Make them!

Melt chips and pb together. (In the microwave for 30 seconds at a time i.e. 30 seconds, stir, 30 seconds, stir. Repeat until chocolate is melted and smooth. Or, put it in a double boiler and stir until smooth and melted.)

Stir in 4 cups of cereal. Pour the glob into a 9 inch baking dish lined in wax paper. Put it in the fridge until it sets. Slice and eat.

December 1, 2010

Cracker Bark

Totally fattening, but good for a treat on rare occasion! This is the perfect mixture of a salty/sweet snack that we love!


1 sleeve of saltine crackers
2 sticks of salted butter
1 cup of packed brown sugar
12 oz bag of semi-sweet chocolate chips
10 oz bag of Reeces Peanut Butter Chips


Line a jelly roll with foil, placing a layer of saltines on it too. In the microwave, melt butter and brown sugar for 1 minutes. Stir until creamy/smooth. Pour onto cracker crust. Bake in oven for 15 mnutes on 350 degrees. When pulled from oven, immediately pour both bags of chips on top, evenly. Wait 5 minutes then spread to coat evenly. Let cool 30 minutes on stove-top, then place in freezer for 30 minutes. Break into 30 portions, about 2x3 long. Enjoy with a glass of milk or cup of coffee

Mango Salsa

This is my favorite summer time treat! Tastes great over icecream or served warm over chicken or fish!


1 Cup strawberries, hulled and finely diced
1 Cup orange or baby oranges, diced
1 ripe mango, peeled and finely diced (if you can not find mango, you can use peach instead)
1 Kiwi, peeled and finely diced
1 lime

to make
Zest 1 tsp of lime. Sqeeze 1 TB of lime juice. Combine lime zest, juice, strawberries, oranges, mangos, and kiwi; stir gently.

Apple Berry Salsa with Cinnamon Chips

A nice easy tasty treat! that is not only great tasting, but also pretty easy on the waist line!

Cinnamon Chips
4 flour tortillas
1 Tbs. sugar
1/2 tsp. cinnamon

2 medium Granny smith apples
1 cup strawberries, sliced
1 kiwi, peeled and chopped
1 small orange
2 Tbsp. packed brown sugar
2 Tbsp. apple jelly

To make:
Preheat oven 400. For chips, lightly spray tortillas with water using kitchen spritzer. Combine cinnamon and sugar and sprinkle over tortillas, cut into 8 wedges and bake 8 to 10 min. Cool completely.

For salsa, peel, core and slice apples and chop into pieces. Slice strawberries and chop kiwi. Place fruit in a bowl. Zest orange and juice orange and add to fruit. Add brown sugar and jelly. mix gently. Serve with cinnamon chips.

November 30, 2010

Jack Daniels Grill Glaze

Tastes just like TGIFridays Jack Daniels Grill Glaze, only mine is a tiny bit better. *L*

1 tsp. onion powder
1 Tbsp. Tabasco sauce
2 Tbsp. red wine vinegar
1/4 C. Jack Daniel’s Ole No. & Tennessee Whiskey
2 C. packed brown sugar
1/4 C. water
2 beef bouillon cubes
2 Tablespoons Worcestershire sauce

To Make
Combine ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 15 minutes. Let cool. Use as a glaze on meat, poultry, and seafood just before removing from grill.
To prepare chicken breasts using Jack Daniel’s grill glaze: Use 2 (4oz.) breasts for each serving. Marinate chicken in your choice of marinade for 5 to 10 minutes. Place chicken on the grill or in a sauté pan. While cooking, baste often with marinade. When cooked to your satisfaction, brush liberally with glaze. Remove immediately to serving dish. Glaze burns quickly and can be difficult to remove from grill or pans if left to burn onto surface.

Mandarin Orange Sesame Dressing and Salad

Want a salad that is fresh and light? look no farther!

1/3 Cup orange marmalade
1/2 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. garlic powder
1/4 Cup white vinegar
2/3 cup vegetable oil
2 Tbsp. soy sauce
3 Tbsp. sesame oil
2 Tbsp. honey
1/4 Cup mandarin orange sections, chopped
Mixed greens
Grilled chicken breasts

Measure marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container. Cover and blend on medium speed for 30 to 45 seconds.
Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.
Serve over a bed of mixed greens, topped by sliced grilled chicken breasts.

Copy-CAT! Applebee’s Grilled Chicken Oriental Salad

I love Applebee’s Grilled Chicken Oriental Salad! it has to be my most favorite salad in the whole wide world! yum!


6-8 cups romaine lettuce
2 chicken breasts
1/2 cup crispy rice noodles
1/2 cup sliced almonds
2 tablespoons shredded carrots
2 tablespoons olive oil
salt and pepper

to make

Grill chicken breasts, by first placing into plastic wrap, and gently pounding them to about 3/8 of an inch thick. If you have a grill you can use a grill to cook your chicken breasts. You can also cook the chicken breasts in a skillet, add olive oil to a skillet and heat on medium heat. Season chicken breasts with salt and pepper, and cook for approximately 5 to 7 minutes on each side. Place fully cooked chicken breasts onto a plate, and allow to rest for 4 to 5 minutes before slicing.

Toast almonds by placing in a small skillet over medium heat, watch almonds carefully, there is a fine line between toasted almonds and burnt almonds. Shake pan gently and when you begin to smell the almonds they are toasting, allow them to toast for a few seconds more and immediately place almonds onto a paper towel and allow them to cool for a moment or two.

Assemble salads by first putting down the lettuce, I use about 3 to 4 cups of lettuce, add the shredded carrot, 1/4 cup crispy rice noodles, 1/4 cup toasted almonds, and then place on sliced chicken. Serve with plenty of the Applebee’s Oriental Salad Dressing.


Yield: approximately 3/4 cup.
1/4 cup Mayonnaise
4 tablespoons Rice Wine Vinegar
2 tablespoons sugar
2 tablespoons sesame seed oil
1 teaspoon toasted sesame seed oil
1 teaspoon Dijon mustard

In a medium sized bowl combine sugar, and rice wine vinegar, and mix until sugar is completely dissolved. Add remaining ingredients and stir until well blended. Refrigerate salad dressing in a covered container for up to one week.

A couple of notes about the ingredients, the rice wine vinegar is carried in most grocery stores, be careful not to purchase the seasoned rice wine vinegar, as it is sweetened, and a salad dressing made with that makes the dressing way too sweet. The sesame oil can be found in the regular section of the oils in a grocery store. Now the toasted sesame oil look in the Oriental section of your grocery store.

Red, White and Blue Potato Salad

I found this particular dish to be unique because you dont expect the richness of the blue cheese and the red potatoes taste simply divine. Think of this as potato salad for adults.


1 1/2 pounds of small red potatoes (use the new potatos if you can find them, they are smaller than a golf ball)
1/4 cup chopped white onion
1/3 cup crumbled blue cheese
1/2 cup mayonnaise

TO make

Wash potatoes, and cut them in half, you want to cut the into bite sized pieces, place into a pot, add enough water to cover the potatoes and places over medium high heat to boil. When the potatoes have cooked fully, you can pierce them with a fork, and the fork goes through the potato. Place potatoes in the refrigerator to cool. Once the potatoes have cooled combine them the chopped white onions, crumbled blue cheese, and mayonnaise, stir well. Season to taste.

Some additions that I would suggest to make to this recipe would be to add a little crisped cooked bacon. If you had some fresh herbs those would be fantastic to sprinkle in. Also a little sharp cheese can give it even more of a kick

Cheese Ball

So before I begin, let me make a little confession, I love cream cheese. I personally think that cream cheese can be used in any meal, because it can be transformed into an appetizer, side dish, main dish, or even a dessert. When I am stuck for a recipe idea, cream cheese comes to mind because it has the ability to transform into whatever I want. During the holidays, I am often transported back to growing up, and the wonderful foods we had during the holidays. We had a lot of cheese balls, while cheese balls may not seem too glamorous, I think they are a wonderful appetizer to make. They are easy, and can be made days in advance.


8 ounces cream cheese
1/3 cup Danish Blue Cheese
1/2 cup sliced almonds or chopped walnuts

To make

Allow cream cheese to soften by reaching room temperature. In a medium sized bowl combine cream cheese and 1/3 cup Danish Blue Cheese. Mix together well. Refrigerate overnight, the cream cheese will become solid again. Roll into a ball, and then place nuts into a bowl, and press the cheese ball firmly into the nuts.

Now, let me say some options I would like to try is to use a stronger flavored blue cheese.

Ground Beef and Potatoes

You'll be surprised that something so simple tastes so good


•1 1/2 pound lean ground beef
•1 large clove garlic, minced
•1/4 tsp. pepper
•1/2 tsp. leaf thyme
•4 to 6 medium potatoes
•2 large onions
•1 can (10 3/4 oz.) condensed cream of mushroom soup
•1/4 cup water
• 1 cup chopped carrot

To Make:

Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered Crock Pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Add Chopped carrots. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.

Easy Chicken With Almonds

Crockpot chicken with lemon juice and mayonnaise, along with celery and an almond topping.Yummy!


•4 to 6 chicken breast halves, washed, skin removed
•1 can (10 3/4 oz) cream of chicken soup
•1 tablespoon lemon juice
•1/3 cup mayonnaise
•1/2 cup thinly sliced celery
•1/4 cup finely chopped onions
•1/4 cup drained chopped pimiento
•1/2 cup slivered or sliced almonds
•chopped fresh parsley, optional

To Make:

Arrange chicken breasts in the bottom of the slow cooker. In a bowl combine soup, lemon juice, mayonnaise, celery, onions, and pimiento; pour over chicken breasts. Cover and cook on low 5 to 7 hours, until chicken is tender (boneless chicken breast halves will take less time than bone-in). Remove chicken breasts to a serving plate and spoon juices over them. Top with a sprinkling of almonds and parsley, if desired. Serve with hot cooked rice and steamed broccoli.

November 14, 2010

Scalloped Corn

A yummy and tasty side dish our whole family loves! With it's creamy goodness, you will find leftovers to be a thing of the past!

Needed:1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

To Make:
1.Preheat oven to 350 degrees F . Grease a 9 x 13 inch baking dish.
2.Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
3.Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.

Peanutty Carrots

Even people who think they don't like carrots will eat and enjoy this dish!

2 cups julienned carrots
1/2 cup water
1/4 teaspoon salt
2 tablespoons chopped salted peanuts
1 tablespoon butter or margarine
2 teaspoons sugar
pepper to taste

To make:
In a saucepan, bring carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes or until carrots are crisp-tender. Drain. Add the peanuts, butter, sugar and pepper; toss to coat

Garlic Carrots

These tasty carrots go great with almost everything! We love them with pork chops or even a big juciey steak dinner!

1 pound baby carrots
2 garlic cloves, minced
2 tablespoons olive or vegetable oil
1/4 cup hot water
1/2 teaspoon salt
1/4 teaspoon dried thyme
Dash pepper

In a skillet, saute carrots and garlic in oil for 5 minutes. Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender.

October 31, 2010

Bacon Chicken Ranch Sub

Want a easy dinner that is sure to please? try these subs! ....

1 cup Ranch Dip
1/2 Cup BBQ Sauce
4 cups cooked chicken, pulled into strips
8 Cheedar Cheese Slices (I like Sharp, or mild)
One package of bacon cooked crispy
8 Sub Buns

to Make
Mix your ranch dip and BBQ sauce together in a large bowl and toss in your chicken till coated well. Heat in your microwave till warm (about 30 seconds to a min) Spread mixture onto a sub bun, add your fixings.

October 14, 2010

Char Siu Pork Roast Ala Crockpot

While looking for something different for a family dinner I came across this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

To Make
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Deep-Dish Turkey Pot Pie

Durring these cool fall days I just love bringing out the crock pot for a quick and easy family dinner! and this one is truly a treat.


1 1/2lb boneless skinless turkey breast tenderloin, cut into 3/4-inch cubes
1/2cup chopped onion
1 medium carrot, chopped or a bunch of baby carrots (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon pepper or more to taste
2 tablespoons water
1 can (18.6 oz) Progresso® chicken pot pie style soup
1 1/2cups frozen mixed vegetables, thawed, drained
1 box Pillsbury® refrigerated pie crust, softened as directed on box
1/4cup shredded Parmesan cheese

To Make
Spray 3 1/2- to 4-quart slow cooker with cooking spray.

In cooker, mix turkey, onion, carrot, celery, poultry seasoning, salt, pepper and water.

Cover; cook on Low heat setting 5 to 6 hours.

Stir in soup and mixed vegetables. Increase heat setting to High. Cover; cook about 20 minutes or until thoroughly heated.

Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. With 2 3/4- to 3-inch round cookie cutter, cut 12 rounds from crust, rerolling once; discard scraps. Place pie crust rounds on ungreased cookie sheet. Sprinkle each with about 1 teaspoon Parmesan cheese. Bake about 8 minutes or until pie crust rounds are golden brown and crisp. Immediately remove from cookie sheet to cooling rack.

Top each serving of pot pie with 2 baked crusts.

October 10, 2010

Crock Pot Orange Beef

My whole family loves chinese food and we had been wanting to try something different.. so when my sister in law sent me this ... I just knew from the start it would be a hit in our house hold!

1 1/2 pounds beef round steak, sliced or beef stir fry strips
1/4 cup soy sauce
2 teaspoons ground ginger
3 tablespoons honey
1/2 cup orange juice
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
6 green onions, sliced
1 small head bok choy, cut in 1-inch chunks
cooked rice for serving

To Make

For absolute best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. In the morning, dump the contents into an empty cooker and add the vegetables on top.
Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Stir fry meat cane sometimes be tough---cook until it's really soft and pliable. Serve over rice with the crock juice.

September 26, 2010

Dump and Go Cheesy Chicken

A creamy, Cheddar cheesy soup sauce cooked with chicken and a little seasoning in a slow cooker. This is an easy way to enjoy a great chicken dinner, even when you run out of time!! The trick is do not lift lid while cooking! Make with rice, pasta, or potatoes and you have a dinner to die for!

6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder

To Make

Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.

Cook on High for about 6 hours. Note: Do not lift lid while cooking!

Crock Pot Chicken Stroganoff

Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired.

4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine or stick butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

To make
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Beer Spuds!

Want something to go with your favorite grilled dinner? You have to try these beer spuds! These potatoes are total 'man-food' and I've never met a person that didn't like them. They must be cooked over a grill, oven roasting just doesn't turn out the same


1 cup butter, sliced
2 teaspoons minced garlic
1/4 cup lemon pepper
1/4 cup salt-free spicy seasoning blend
5 pounds potatoes, cubed
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 sweet onion, chopped
3 (12 fluid ounce) cans beer
16 ounces shredded Mexican-style cheese blend or your favorite shredded cheese

To make

Preheat an outdoor grill for medium heat.

Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.

Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.

Devil's Steak Sauce

A brilliant steak sauce that really brings out the flavor of any type of grilled steak. It's best with eye fillet or Scotch steaks. Raspberry jam is the wildly inventive twist that really makes this sauce unique and extra tastey! :)

2 tablespoons raspberry jam
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops hot pepper sauce
salt and freshly ground black pepper to taste

In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

Easy Chicken Enchilada Crescent Bake

With just 4 simple items.. you can create a heathly Mexican styled dinner in less then a half an hour!!!!

2 cups of cooked chicken shredded or one can of chicken
1 (10 ounce) can red enchilada sauce
2 (8 ounce) cans refrigerated crescent rolls
1 1/4 cups shredded Mexican cheese blend

To make

In a saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.

Separate or cut crescent dough into 8 long rectangles (using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.

Bake at 375 degrees F 15 to 20 minutes or till golden brown.

Easy Tomato and Cheese Pizza

A classic pizza trio -- fresh tomatoes, basil and mozzarella, tops a flaky Crescent crust, ready in less than 30 minutes....mmm good!

1 (8 ounce) can refrigerated crescent dinner rolls
2 teaspoons olive oil
1 1/2 cups shredded Italian cheese blend
3 medium plum (Roma or cherry) tomatoes, sliced
2 tablespoons fresh basil strips

To Make

Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet; press into 12x8-inch rectangle. Brush with oil.
Top with cheese and tomatoes.
Bake at 375 degrees F 12 to 15 minutes. Sprinkle with basil.

Cheeseburger Crescent Bake

A cheeseburger made easy right in your own oven! To serve as dinner or even a party appetizer! A kids favorite!


1 pound ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish (optional...)
1 1/2 cups shredded American cheese
1 (8 ounce) can refrigerated crescent dinner rolls

To make:

In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.

Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern. Sprinkle with remaining 1/2 cup cheese.

Bake at 375 degrees F 15 to 20 minutes till golden brown. Serve with french fries or tator tots for an easy dinner!

Easy Bacon and Tomato Cups

These are one of my husbands favorite sides. He loves bacon so I sometimes add a little extra so he can get his bacon fill! these are the best biscuits for cold fall days!


8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

To Make

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.

In a med. sized skillet over medium heat, cook bacon until evenly brown and slightly crisp (you do not want it too crisp and bacon will continue to cook in oven). Drain on paper towels..and gentley pat to get off grease. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.

Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.

Bake for 10 to 12 minutes in the preheated oven , or until golden brown. Serve warm

September 24, 2010

Raspberry Lemonade Pie

This is one of my favorite easy summer time pies to make! it is so simple and easy to whip out.. with a strong and unique taste it is nice pie to make for friends and family or even pot lucks


1/3 cup sweetened raspberry lemonade drink mix
1/2 cup water
2 cups vanilla ice cream
1 8 oz. carton whipped topping
1 chocolate crumb pie crust (9 inch)
Chocolate syrup, optional

TO Make
Mix water and drink mix. Add ice cream and beat on low until blended. Fold in whipped topping and pour into crust. Freeze 4 hours until firm. Remove 10 minutes before serving to make cutting easier. Top with chocolate sauce.
Change up the flavored drink mix and crust for any variation.

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