tag:blogger.com,1999:blog-38989320498079792982024-03-13T17:17:19.255-05:00A Dash Of Lovedotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-3898932049807979298.post-9805463950824356452011-05-25T16:34:00.000-05:002011-05-25T16:35:48.908-05:00Chicken VindalooThis spicy potato and chicken dish will surely get your taste buds dancing and can be adapted to use any meat you wish. <br /><br /><U> NEEDED </u><br /><br />1 teaspoon ground turmeric<br />1/2 teaspoon ground cardamom<br />1/2 tablespoon ground cinnamon<br />1/2 teaspoon ground coriander<br />1/2 teaspoon ground cloves<br />1/2 teaspoon ground cumin<br />1/2 teaspoon paprika<br />1/4 teaspoon cayenne pepper, or to taste<br />1 tablespoon olive oil<br />2 cups chopped onion<br />3 cloves garlic, minced<br />1 tablespoon grated fresh ginger root<br />1 tablespoon tomato paste<br />1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces<br />2 large potatoes, cut into 1/2-inch cubes<br />2 (14.5 ounce) cans diced tomatoes, drained<br />1 1/2 cups chicken broth<br />2 tablespoons wine vinegar<br />1 bay leaf<br />salt and black pepper to taste<br /><br /><br /><U> MAKE IT! </u><br /><br />1.Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes. <br /><br />2.Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com1tag:blogger.com,1999:blog-3898932049807979298.post-59600526388164704472011-05-25T16:32:00.000-05:002011-05-25T16:33:11.963-05:00Buffalo Chicken Sloppy Joes<B> NEEDED </b><br /><br />2 tablespoons extra-virgin olive oil<br />2 pounds ground chicken<br />1 onion, chopped<br />1 tablespoon minced garlic, or to taste<br />salt and ground black pepper to taste<br />3/4 cup chicken stock<br />1/4 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste<br />2 tablespoons red wine vinegar<br />2 tablespoons brown sugar<br />1 tablespoon Worcestershire sauce<br />6 ounces Neufchatel cheese, softened<br />8 ounces shredded Cheddar cheese, or more to taste<br />8 hamburger buns, split<br />1/2 cup crumbled blue cheese<br /><br /><br /><B> Make Them! </b> <br /><br />1.Heat the olive oil in a large skillet over medium-high heat and stir in the ground chicken. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the onion, garlic, salt and black pepper; cook until the onion has softened, about 7 to 8 minutes. <br /><br />2.Combine chicken stock, Buffalo wing sauce, red wine vinegar, brown sugar, and Worcestershire sauce in a bowl. Pour into the skillet with the chicken and add the Neufchatel and Cheddar cheese; simmer and stir until the cheeses have melted and everything is well combined. Serve on buns, and top with crumbled blue cheese.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-14378559532245658062011-05-25T16:23:00.001-05:002011-05-25T16:24:59.736-05:00Southwestern Egg RollsAn assortment of traditional Southwestern-style ingredients are wrapped inside small flour tortillas and deep fried. <br /><br /><strong>Needed: </strong><br /><br />2 tablespoons vegetable oil<br />1 skinless, boneless chicken breast half<br />2 tablespoons minced green onion<br />2 tablespoons minced red bell pepper<br />1/3 cup frozen corn kernels<br />1/4 cup black beans, rinsed and drained<br />2 tablespoons frozen chopped spinach, thawed and drained<br />2 tablespoons diced jalapeno peppers<br />1/2 tablespoon minced fresh parsley<br />1/2 teaspoon ground cumin<br />1/2 teaspoon chili powder<br />1/3 teaspoon salt<br />1 pinch ground cayenne pepper<br />3/4 cup shredded Monterey Jack cheese<br />5 (6 inch) flour tortillas<br />1 quart oil for deep frying<br /><br /><strong>Make them! Eat Them!</strong><br /><br />1.Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. <br />2.Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. <br />3.Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. <br />4.Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. <br />5.Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. <br />6.In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-25525819081576393012011-05-25T16:21:00.000-05:002011-05-25T16:22:44.904-05:00Spicy Chicken SoupThis is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy<br /><br /><strong>NEEDED:</strong><br /><br />2 quarts water<br />8 skinless, boneless chicken breast halves<br />1/2 teaspoon salt<br />1 teaspoon ground black pepper<br />1 teaspoon garlic powder<br />2 tablespoons dried parsley<br />1 tablespoon onion powder<br />5 cubes chicken bouillon<br />3 tablespoons olive oil<br />1 onion, chopped<br />3 cloves garlic, chopped<br />1 (16 ounce) jar chunky salsa<br />2 (14.5 ounce) cans peeled and diced tomatoes<br />1 (14.5 ounce) can whole peeled tomatoes<br />1 (10.75 ounce) can condensed tomato soup<br />3 tablespoons chili powder<br />1 (15 ounce) can whole kernel corn, drained<br />2 (16 ounce) cans chili beans, undrained<br />1 (8 ounce) container sour cream<br /><br /><strong>Make it</strong><br /><br />1.In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken. <br />2.In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-22662032079328751912011-05-25T16:19:00.000-05:002011-05-25T16:20:35.227-05:00Serbian Ground Beef, Veggie, and Potato Bake<strong> NEED:</strong><br />1 pound ground beef<br />1 tablespoon olive oil<br />1 green bell pepper, chopped<br />1 onion, chopped<br />1 carrot, shredded<br />2 celery stalks, chopped<br />1/2 tablespoon paprika<br />1/2 teaspoon salt<br />3/4 teaspoon black pepper<br />1/4 teaspoon crushed red pepper<br />1 pinch ground cinnamon<br />1 pinch ground cloves<br />1/4 cup water<br />1/8 cup red wine<br />1 cube beef bouillon<br />2 tablespoons half-and-half<br />2 potatoes, peeled and sliced<br /><br /><strong><br />Directions</strong><br /><br />1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish. <br />2.In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender. <br />3.Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half. <br />4.Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes. <br />5.Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tenderdotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-39042639345987611392011-05-25T16:16:00.000-05:002011-05-25T16:17:27.469-05:00Kings Chicken CasseroleChicken, an oniony tomato-cream sauce and Cheddar cheese all rest on a foundation of tortilla chips. <br /><br /><strong>Needed</strong><br /><br />1 (3 pound) chicken, boiled and deboned<br />1 (14.5 ounce) package tortilla chips<br />1 (10 ounce) can diced tomatoes with green chile peppers<br />1 (10.75 ounce) can condensed cream of chicken soup<br />1 (10.75 ounce) can condensed cream of mushroom soup<br />1 onion, chopped<br />3 cups shredded Cheddar cheese<br /><br /><strong>Make it!</strong><br /><br />1.Preheat oven to 300 degrees F (150 degrees C.) <br />2.Layer the chips in a 9x13 inch casserole dish. <br />3.Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture. <br />4.Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-63728777493476730252011-05-25T16:13:00.001-05:002011-05-25T16:15:03.441-05:00Broccoli Chicken DivanCondensed cream of broccoli soup simplifies sauce preparation for this easy chicken, Cheddar and fresh broccoli dish. <br /><br /><U> NEEDED </U><br /><br />1 pound chopped fresh broccoli<br />1 1/2 cups cubed, cooked chicken meat<br />1 (10.75 ounce) can condensed cream of broccoli soup<br />1/3 cup milk<br />1/2 cup shredded Cheddar cheese<br />1 tablespoon butter, melted<br />2 tablespoons dried bread crumbs<br /><br /><br /><u> TO MAKE </u><br /><br />1.Preheat oven to 450 degrees F (230 degrees C). <br />2.Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. <br />3.Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. <br />4.Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-80106931777096834452011-05-25T16:11:00.002-05:002011-05-25T16:13:06.464-05:00Poppy Seed Chicken CasseroleLooking for something new and exciting for dinner? You have to try this casserole! It is a Wonderful chicken dish. Very easy to make!!! and leave your family wanting more<br /><br /><strong>Needed: </strong><br /><br />4 skinless, boneless chicken breast halves<br />1/2 cup butter, melted<br />1 sleeve buttery round crackers (such as Ritz®), crushed<br />1 teaspoon poppy seeds, or more if desired<br />1 (8 ounce) container sour cream<br />1 (10.75 ounce) can condensed cream of chicken soup<br />2 cups shredded Cheddar cheese<br /><br /><strong>To make:</strong> <br />Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.<br />Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.<br />Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.<br />Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-42627898619375943562011-03-21T13:01:00.000-05:002011-03-21T13:02:04.501-05:00Frozen Minty Chocolate PieSomething to help with those sweet tooth cravings<br /><br /><strong>What You Need</strong><br /><br />18 OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies, finely crushed (about 2 cups)<br />3 Tbsp. butter, melted<br />2-1/2 cups cold milk<br />2 pkg. (4-serving size each) JELL-O Chocolate or Vanilla Flavor Instant Pudding<br />1/4 tsp. mint extract (optional)<br />1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided<br />2 Tbsp. hot fudge ice cream topping<br />Make It<br /><br />MIX cookie crumbs and butter; press firmly onto bottom of 12-inch pizza pan.<br /><br />POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Stir in mint extract. Gently stir in half of the whipped topping.<br /><br />SPREAD pudding mixture evenly onto cookie crust. Cover with remaining whipped topping; drizzle with fudge topping.<br /><br />FREEZE 3 hours or until firm. Cut into 12 slices. Store leftover dessert in freezer.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-71614026977064736592010-12-13T22:38:00.001-06:002010-12-13T22:40:20.919-06:00Peppermint BrowniesI love brownies.. but these peppermint brownies are the bomb!<br /><br /><U> needed to make them </u><br /><br /><strong>Brownie</strong> <br />1 box (1 lb 2.4 oz) brownie mix <br /> Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies) <br /><br /><strong>Peppermint Cream </strong><br />1/2 cup whipping (heavy) cream <br />1/2 package (8-ounce size) cream cheese, softened <br />1/4 cup powdered sugar <br />1/2 teaspoon peppermint extract <br /><br /><strong>Dark Chocolate Ganache </strong><br />1/4 cup whipping (heavy) cream <br />1/2 cup semisweet chocolate chips <br /><br /><strong>Chocolate Trees </strong><br />1 cup semisweet chocolate chips <br />1 teaspoon shortening <br /> <br /> <br /> <u> Make the Yummy Brownies </u> <br /><br />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. <br /><br />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. <br /><br />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. <br /><br />4.Remove brownies from pan, using foil to lift. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.<br /><br />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. <br /><br />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. <br /><br />7.Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top. Store covered in refrigerator.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-20741521598965752412010-12-11T11:37:00.000-06:002010-12-11T11:37:00.389-06:00"Pretzel stand" type pretzelsI 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!<br /><br /><u> Needed </u><br /><br />Pretzel Dough:<br />1 cup warm water<br />2 cups all-purpose flour<br />1 cup bread flour<br />3 Tbsp. brown sugar<br />1 1/2 teaspoons active dry yeast<br /><br />For boiling/baking process:<br />10 cups water<br />2/3 cups baking soda<br />1 egg yolk<br />1 Tbsp. water<br />Kosher salt<br /><br />To spread on baked pretzels:<br />3 Tbsp. melted butter<br />Cinnamon Sugar for sprinkling pretzels<br /><br /><U> Make them! </u><br /><br /><strong>In the bread machine pan (No bread machine? See below for traditional directions),</strong><br /><br /> place the pretzel dough ingredients in the order recommended by the manufacturer. Select the dough cycle and press start.<br />After 5 minutes, check to see that the dough has formed a nice ball, not sticky or dry.<br />Add 1 to 2 Tbsp. of water or flour if needed.<br /><br /><strong>** Traditional method (no bread machine):</strong><br /><br />In a bowl, combine the yeast, warm water, and sugar. Let<br />it sit until it is foamy. When it is foamy, add the flour<br />to the bowl. Form a dough and knead it on a lightly<br />floured surface until it is elastic and smooth (5-8<br />minutes). Place in a greased bowl and cover for 45-60<br />mins or until doubled. Then continue with the rest of the<br />recipe.<br /><br />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.<br /><br />In a large pot, bring 10 cups of water and 2/3 cups baking soda to a rolling boil.<br />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.)<br /><br />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.<br />Bake at 425 degrees F for 10-12 minutes or until dark golden brown.<br />Remove from oven and brush with melted butter. Sprinkle generously with cinnamon sugar. <br /><br /><strong>Alternatives to try:</strong><br />Leave them plain with just a little bit of melted butter<br />Sprinkle with garlic salt<br />Sprinkle with Parmesan cheese and Italian seasoning<br />Try with a marina, nacho cheese, or ranch dipdotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-82537954041765213472010-12-11T10:23:00.000-06:002010-12-11T10:23:00.428-06:00Snickers CookiesI 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!<br /><br /><u> Needed </u><br /><br />1 Cup. butter<br />1 Cup. peanut butter<br />1 Cup. sugar<br />1 Cup. brown sugar<br />2 eggs<br />2 t. vanilla extract<br />3 Cup. flour<br />1 t. baking powder<br />1 t. baking soda<br />2 bags of fun sized snickers, cut in half (or you can use mini snickers)<br /><br /><br /><u> Make them, then eat them! </u><br /><br />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. <strong>DO NOT OVER BAKE.</strong>dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-62829465684441976612010-12-10T22:15:00.001-06:002010-12-10T22:19:38.267-06:00Christmas Morning StrataMy 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!!!<br /><br /><u> Needed </u><br /><br />4 cups sliced & buttered French bread, cubed <br />1 bag frozen spinach (16 oz)- thawed - squeeze out water <br />6 to 8 ounces diced, cooked bacon, ham, or turkey ham <br />1 1/2 to 2 cups shredded cheddar cheese <br />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)<br />1/2 cup evaporated milk<br />5 eggs <br />1 tablespoon minced onion, optional ( FRENCH'S ONIONS taste yummy too)<br /><br /><u> Make it! :) </u><br /><br />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.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-20986753203538963422010-12-10T22:07:00.003-06:002010-12-10T22:14:40.561-06:00Layered Enchilada BakeLove 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! <br /><br /><u> Needed </u><br /><br />1 lb. lean ground beef(or shredded chicken or ground turkey whatever!)<br />1 large onion, chopped <br />2 cups chunky salsa <br />1 can ) black beans, rinsed <br />1/4 cup Kraft Zesty Italian Dressing <br />2 Tbsp. chili powder <br />6 medium flour tortillas <br />1/2 cup sour cream <br />1 cup Tex Mex Shredded Cheese <br /><br /><br /><br /><U> Make It </u><br /><br />HEAT oven to 400ºF. Grease your baking dish well, with butter or cooking spray. <br />BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients. <br />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. <br />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 forthdotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-84078295834418403522010-12-10T22:03:00.002-06:002010-12-10T22:05:28.350-06:00Chocolate Peanutbutter Cereal BarsThese 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!<br /><br /><u> Needed </u><br />1 cup chocolate chips<br />1/2 cup peanut butter<br />4 cups cereal ( Cocoa Krispies, Cheerios, Chex, basically what ever you got in the house!)<br /><br /><u> Make them! </u><br /><br />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.)<br /><br />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.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-66883227582820961642010-12-01T10:44:00.001-06:002010-12-01T10:46:48.135-06:00Cracker BarkTotally fattening, but good for a treat on rare occasion! This is the perfect mixture of a salty/sweet snack that we love!<br /><br /><B> NEEDED </b><br /><br />1 sleeve of saltine crackers <br />2 sticks of salted butter<br />1 cup of packed brown sugar<br />12 oz bag of semi-sweet chocolate chips<br />10 oz bag of Reeces Peanut Butter Chips<br /><br /><B> TO MAKE </b><br /><br />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 coffeedotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com1tag:blogger.com,1999:blog-3898932049807979298.post-31843606248518142482010-12-01T10:41:00.002-06:002010-12-01T10:43:29.298-06:00Mango SalsaThis is my favorite summer time treat! Tastes great over icecream or served warm over chicken or fish!<br /><br /><strong>NEEDED: </strong><br /><br />1 Cup strawberries, hulled and finely diced<br />1 Cup orange or baby oranges, diced<br />1 ripe mango, peeled and finely diced (if you can not find mango, you can use peach instead)<br />1 Kiwi, peeled and finely diced<br />1 lime<br /><br /><B> to make </b><br />Zest 1 tsp of lime. Sqeeze 1 TB of lime juice. Combine lime zest, juice, strawberries, oranges, mangos, and kiwi; stir gently.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-40443863803448091642010-12-01T10:39:00.001-06:002010-12-01T10:41:10.127-06:00Apple Berry Salsa with Cinnamon ChipsA nice easy tasty treat! that is not only great tasting, but also pretty easy on the waist line! <br /><br /><strong>Cinnamon Chips</strong><br />4 flour tortillas<br />1 Tbs. sugar<br />1/2 tsp. cinnamon<br /><br /><strong>Salsa</strong><br />2 medium Granny smith apples<br />1 cup strawberries, sliced<br />1 kiwi, peeled and chopped<br />1 small orange<br />2 Tbsp. packed brown sugar<br />2 Tbsp. apple jelly<br /><br /><B> To make: </b><br />Preheat oven 400. <strong>For chips,</strong> 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.<br /><br /><strong>For salsa,</strong> 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.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-79370756985443726902010-11-30T19:57:00.001-06:002010-11-30T19:59:00.952-06:00Jack Daniels Grill GlazeTastes just like TGIFridays Jack Daniels Grill Glaze, only mine is a tiny bit better. *L*<br /><br /><B> Needed </b><br />1 tsp. onion powder<br />1 Tbsp. Tabasco sauce<br />2 Tbsp. red wine vinegar<br />1/4 C. Jack Daniel’s Ole No. & Tennessee Whiskey<br />2 C. packed brown sugar<br />1/4 C. water<br />2 beef bouillon cubes<br />2 Tablespoons Worcestershire sauce<br /><br /><br /><B> To Make </b><br />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.<br />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.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-32011520441507173232010-11-30T19:55:00.001-06:002010-11-30T19:56:49.993-06:00Mandarin Orange Sesame Dressing and SaladWant a salad that is fresh and light? look no farther!<br /><br /><B> NEEDED </b> <br />1/3 Cup orange marmalade <br />1/2 tsp. cayenne pepper <br />1/4 tsp. ground ginger <br />1/4 tsp. garlic powder <br />1/4 Cup white vinegar <br />2/3 cup vegetable oil <br />2 Tbsp. soy sauce <br />3 Tbsp. sesame oil <br />2 Tbsp. honey <br />1/4 Cup mandarin orange sections, chopped <br />Mixed greens <br />Grilled chicken breasts<br /><br /><B> TO MAKE </b><br />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. <br />Transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days. <br />Serve over a bed of mixed greens, topped by sliced grilled chicken breasts.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com1tag:blogger.com,1999:blog-3898932049807979298.post-8507342781729967582010-11-30T19:51:00.002-06:002010-11-30T19:54:13.918-06:00Copy-CAT! Applebee’s Grilled Chicken Oriental SaladI love Applebee’s Grilled Chicken Oriental Salad! it has to be my most favorite salad in the whole wide world! yum!<br /><br /><B> NEEDED! <br /></b><br /><br />6-8 cups romaine lettuce<br />2 chicken breasts<br />1/2 cup crispy rice noodles<br />1/2 cup sliced almonds<br />2 tablespoons shredded carrots<br />2 tablespoons olive oil<br />salt and pepper<br /><br /><br /><B> to make </b><br /><br />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.<br /><br />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.<br /><br />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.<br /><br /><br /><strong><br />DRESSING:</strong><br /><br />Yield: approximately 3/4 cup.<br />1/4 cup Mayonnaise<br />4 tablespoons Rice Wine Vinegar<br />2 tablespoons sugar<br />2 tablespoons sesame seed oil<br />1 teaspoon toasted sesame seed oil<br />1 teaspoon Dijon mustard<br /><br />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. <br /><br />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.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-62102152434302348582010-11-30T19:48:00.001-06:002010-11-30T19:50:43.776-06:00Red, White and Blue Potato SaladI 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.<br /><br /><B> NEEDED </b><br /><br />1 1/2 pounds of small red potatoes (use the new potatos if you can find them, they are smaller than a golf ball)<br />1/4 cup chopped white onion<br />1/3 cup crumbled blue cheese<br />1/2 cup mayonnaise<br /><br /><B> TO make </b><br /><br />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.<br /><br />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 kickdotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-8164322777769179922010-11-30T19:45:00.001-06:002010-11-30T19:47:13.441-06:00Cheese BallSo 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.<br /><br /><B> Needed </b><br /><br />8 ounces cream cheese<br />1/3 cup Danish Blue Cheese<br />1/2 cup sliced almonds or chopped walnuts<br /><br /><B> To make </b><br /><br />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.<br /><br />Now, let me say some options I would like to try is to use a stronger flavored blue cheese.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-77674097384584774732010-11-30T19:40:00.001-06:002010-11-30T19:42:48.454-06:00Ground Beef and PotatoesYou'll be surprised that something so simple tastes so good<br /><br /><strong>NEEDED:</strong><br /><br />•1 1/2 pound lean ground beef<br />•1 large clove garlic, minced<br />•1/4 tsp. pepper<br />•1/2 tsp. leaf thyme<br />•4 to 6 medium potatoes<br />•2 large onions<br />•1 can (10 3/4 oz.) condensed cream of mushroom soup<br />•1/4 cup water<br />• 1 cup chopped carrot<br /><br /><br /><strong>To Make:</strong><br /><br />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.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0tag:blogger.com,1999:blog-3898932049807979298.post-6586360813930029072010-11-30T19:37:00.000-06:002010-11-30T19:39:13.901-06:00Easy Chicken With AlmondsCrockpot chicken with lemon juice and mayonnaise, along with celery and an almond topping.Yummy!<br /><br /><strong>Ingredients:</strong><br /><br />•4 to 6 chicken breast halves, washed, skin removed<br />•1 can (10 3/4 oz) cream of chicken soup<br />•1 tablespoon lemon juice<br />•1/3 cup mayonnaise<br />•1/2 cup thinly sliced celery<br />•1/4 cup finely chopped onions<br />•1/4 cup drained chopped pimiento<br />•1/2 cup slivered or sliced almonds<br />•chopped fresh parsley, optional<br /><br /><br /><strong>To Make:</strong><br /><br />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.dotcomkarihttp://www.blogger.com/profile/11417131089238327205noreply@blogger.com0