The Nestle website is great for getting quick and easy recipes. This recipe is good for party desserts. They are easy to grab and eat.
2 C.(12 oz package) Chocolate Morsels
14 oz can Sweetened Condensed Milk
2.5 C. mini Marshmallows
1 C. coarsely chopped Nuts
1 tsp. Vanilla Extract
Line baking sheets with wax paper.
Combine morsels and milk in a large, uncovered, microwave safe bowl. Microwave on high for 1 minute and stir. Microwave another 10-15 seconds if they aren't all melted at first. Stir until morsels are completely melted.
Stir in marshmallows, nuts and vanilla extract.
Drop by spoon full onto the baking sheets and place in the fridge.
Sunday
Granola Balls
This recipe came from a Ball family friend, Mary Jo. They are so yummy, but too easy to pop like 100 in your mouth without even knowing it. Mary Jo always made them for everyone for the Snowbird trip but I never got to taste them because she never made them when I went. So I asked her for the recipe and have now made them a few times. They are so tasty, I just don't make them often because I'd eat them all.. If you are going to make them for a large crowd, I say go for it, otherwise cut the recipe in half, which is what Mary Jo told me to do!
2 C. oatmeal
1/2 C. oil
1/2 C. honey
1/2 powdered sugar
1 C. peanut butter
raisins, chopped
walnuts or peanuts
Simple & delicious!
Mix all the ingredients and roll into balls.
2 C. oatmeal
1/2 C. oil
1/2 C. honey
1/2 powdered sugar
1 C. peanut butter
raisins, chopped
walnuts or peanuts
Simple & delicious!
Mix all the ingredients and roll into balls.
Apple Goody
I don't know where my Oma got this recipe but Jason loves it and requests it for any dessert he's allowed to choose (besides the rum cake too) .. So I had to put this on the blog because it is a crowd favorite.
1/2 C. Flour
2 C. Oatmeal
2 Cans Comstock Pie Sliced Apples, Heated
2 C. Light Brown Sugar
2 Cubes Butter, softened
1 tsp. Cinnamon
Preheat oven to 350 degrees..
Mix everything together except for the apples.
Put the warm Apples in a 9" x 13" pan and then place combined mixture on top.
Bake for 1 hour.
1/2 C. Flour
2 C. Oatmeal
2 Cans Comstock Pie Sliced Apples, Heated
2 C. Light Brown Sugar
2 Cubes Butter, softened
1 tsp. Cinnamon
Preheat oven to 350 degrees..
Mix everything together except for the apples.
Put the warm Apples in a 9" x 13" pan and then place combined mixture on top.
Bake for 1 hour.
Island Chicken
This chicken is good and easy to make. I don't know why I make this more often..
4-6 boneless chicken breast tenders
2 tsp. olive oil
2.5 tsp. jamaican jerk seasoning
20 oz can pineapple slices, keep the juice
1 Tbs. brown sugar
Preheat bbq to medium heat.
Rinse chicken and pat dry.
Lightly put olive oil on chicken and season with jerk seasoning. Set aside.
Drain pineapple slices and reserve juice. Seasons both sides of pineapple slices with jerk season as well.
In a saucepan, bring pineapple juice, 1/4 tsp. jerk seasoning and brown sugar to a boil over high heat. Reduce liquid by a half, which is about 5 minutes. Remove and set aside.
Just before grilling oil the grate. Place chicken breasts on grate and grill for 4-5 minutes per side. Make sure they are cooked thoroughly. Remove to platter and cover.
Grill pineapples for 1-2 minutes per side too.
Serve the chicken and the pineapples with the warm sauce.
4-6 boneless chicken breast tenders
2 tsp. olive oil
2.5 tsp. jamaican jerk seasoning
20 oz can pineapple slices, keep the juice
1 Tbs. brown sugar
Preheat bbq to medium heat.
Rinse chicken and pat dry.
Lightly put olive oil on chicken and season with jerk seasoning. Set aside.
Drain pineapple slices and reserve juice. Seasons both sides of pineapple slices with jerk season as well.
In a saucepan, bring pineapple juice, 1/4 tsp. jerk seasoning and brown sugar to a boil over high heat. Reduce liquid by a half, which is about 5 minutes. Remove and set aside.
Just before grilling oil the grate. Place chicken breasts on grate and grill for 4-5 minutes per side. Make sure they are cooked thoroughly. Remove to platter and cover.
Grill pineapples for 1-2 minutes per side too.
Serve the chicken and the pineapples with the warm sauce.
White Chocolate Macadamia Cranberry Cookies
This recipe is from allrecipes.com posted by Debby and it is absolutely delicious. Every year I make a container of cookies for all of my friends and families. I found this recipe last year and will definitely put it in the container for them every year from now on. They are easy to make and taste great.
3 C. Flour
3/4 tsp. Baking Soda
3/4 tsp. Salt
3/4 C. Sugar
1 C. packed Light Brown Sugar
1 C. Butter, softened
2 Eggs, slightly beaten
1 Tbs. Vanilla Extract
1 C. Vanilla Baking Chips
1 C. chopped Macadamia Nuts
1 C. Dried Cranberries
Preheat oven to 350 degrees.
In a medium bowl mix and set aside flour, baking soda and salt.
Cream together sugar, light brown sugar and butter. Add eggs and vanilla.
Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and cranberries.
Place cookies on cookie sheet by the spoonfull. Bake for 10 minutes or until set. Remove and let cool.
3 C. Flour
3/4 tsp. Baking Soda
3/4 tsp. Salt
3/4 C. Sugar
1 C. packed Light Brown Sugar
1 C. Butter, softened
2 Eggs, slightly beaten
1 Tbs. Vanilla Extract
1 C. Vanilla Baking Chips
1 C. chopped Macadamia Nuts
1 C. Dried Cranberries
Preheat oven to 350 degrees.
In a medium bowl mix and set aside flour, baking soda and salt.
Cream together sugar, light brown sugar and butter. Add eggs and vanilla.
Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and cranberries.
Place cookies on cookie sheet by the spoonfull. Bake for 10 minutes or until set. Remove and let cool.
Saturday
S'Mores Snack Cake
This is from a little booklet called "cake mix magic" and it is the only recipe in there that is any good. Carlie loves this one because it has teddy grahamas and marshmallows! :)
1 box yellow cake mix, plus the ingredients to make the cake
1 C. chocolate chunks
1.5 C. mini marshmallows
1 C. bear shaped graham crackers; honey
Preheat the oven to 350 degrees and grease a 13" x 9" pan
Prepare cake mix according to package and spread the batter in the pan. Sprinkle with 1/2 the chocolate chunks.
Bake 30 minutes and remove the cake from the oven and sprinkle with the rest of the chocolate and the marshmallows now too. Arrange bears even over the cake.
Return to the oven for 8-10 minutes. Cool completely and serve the same day!
1 box yellow cake mix, plus the ingredients to make the cake
1 C. chocolate chunks
1.5 C. mini marshmallows
1 C. bear shaped graham crackers; honey
Preheat the oven to 350 degrees and grease a 13" x 9" pan
Prepare cake mix according to package and spread the batter in the pan. Sprinkle with 1/2 the chocolate chunks.
Bake 30 minutes and remove the cake from the oven and sprinkle with the rest of the chocolate and the marshmallows now too. Arrange bears even over the cake.
Return to the oven for 8-10 minutes. Cool completely and serve the same day!
Pecan Pie
1 refrigerated pie crust
2/3 C. splenda
1/3 C. butter, melted
1 C. light corn syrup
1/2 tsp salt
3 eggs
1 C. pecan halves, broken into pieces (I put mine in the food processor for 2 seconds)
Preheat oven to 375 degrees
Place pie crust in a 9" pie pan.
Beat sugar, butter, corn syrup, salt and eggs with a whisk. Stir in pecans and pour into pie pan. Cover edge of pie with foil so the edges don't burn.
Bake 40-50 minutes or until set. Remove foil during last 10 minutes of baking.
Remove from oven and place in the fridge for 2 hours to set. Then eat! Yummy!
Slow Cooker Turkey Breast
I do not like turkey, nor do I ever want to cook one.. the thought of touching turkey and cleaning it and all that jazz grosses me out... so I opt to do an extremely easy and tasty turkey breast recipe that keeps the hubby happy and me happy too!
6 (2x 3lbs is ok) pound turkey breasts, boneless
1 envelope dry onion soup mix
Basically just rinse and pat dry the turkey breasts and put them in the slow cooker, then pour the envelope of the dry soup mixture all over them. Cook on high for one hour and then low for 7. It will be amazing.
6 (2x 3lbs is ok) pound turkey breasts, boneless
1 envelope dry onion soup mix
Basically just rinse and pat dry the turkey breasts and put them in the slow cooker, then pour the envelope of the dry soup mixture all over them. Cook on high for one hour and then low for 7. It will be amazing.
California Chicken
4-6 boneless, skinless chicken breasts (or 6-8 tenders)
olive oil
onion powder
salt
pepper
1-2 avocados in slices
1-2 tomatoes in slices
8 oz package of Monterey Jack cheese in slices
Preheat oven to 375.
Put a little shake of onion powder, salt and pepper on each side of each piece of chicken breast.
Put the olive oil in a skillet and add the chicken and cook until browned on each side and almost cooked through.
Put the chicken on a cookie sheet or 9"x13" casserole pan and place 2 slices of tomatoes and 1-2 slices of cheese on each chicken breast.
Put chicken in the oven and bake approximately 10-15 minutes, place avocado on top of chicken and serve!
Sunday
Buffalo Chicken Stromboli
Yes.. I went on a puff pastry recipe search because I kinda like puff pastry and was hoping to find some new ideas... so here is another puff pastry recipe that was outstanding! FYI, puff pastry comes in two sheets per package.
Again, like the last recipes, here is one off of allrecipes.com. I pretty much followed this recipe almost exactly as it was written.
2 cups cooked chicken (I used frozen cubed chicken and a little more than 2 cups {just thaw the chicken in the microwave before putting it in the puff pastry})
1/4 cup crumbled blue cheese
3 tablespoons Franks RedHot Sauce
1 puff pastry sheet, thawed
1. Heat oven to 400 degrees. Stir the chicken, cheese and hot sauce in a bowl.
2. Unfold puff pastry on a floured surface and roll it out to roughly 10" x 14".
3. With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold the 2 long sides together to close the seam and turn over so the seam is down on the baking sheet. Tuck the sides under to close the pastry and place in the oven for 30 minutes and the pastry is golden brown. Cut and serve!
Again, like the last recipes, here is one off of allrecipes.com. I pretty much followed this recipe almost exactly as it was written.
2 cups cooked chicken (I used frozen cubed chicken and a little more than 2 cups {just thaw the chicken in the microwave before putting it in the puff pastry})
1/4 cup crumbled blue cheese
3 tablespoons Franks RedHot Sauce
1 puff pastry sheet, thawed
1. Heat oven to 400 degrees. Stir the chicken, cheese and hot sauce in a bowl.
2. Unfold puff pastry on a floured surface and roll it out to roughly 10" x 14".
3. With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold the 2 long sides together to close the seam and turn over so the seam is down on the baking sheet. Tuck the sides under to close the pastry and place in the oven for 30 minutes and the pastry is golden brown. Cut and serve!
Mediterranean Chicken in Puff Pastry
I got this recipe off of allrecipes.com and of course tweaked it to the way that I think I would have liked it.. and... it is delicious and everyone that ate it loved it. Jason declared it to be one of his new favorites and he wants it in the rotation of dinners I cook often.
2 Tablespoons Minced Garlic
2 Cups Fresh Spinach, chopped
2 boneless, skinless Chicken Breasts
Basil Pesto
1/3 Cup Sun-Dried Tomatoes, roughly chopped
1/4 Cup crumbled Herbed Feta Cheese
1 puff pastry sheet, thawed and cut in half
1. Preheat oven to 375 degrees and place parchment paper on the baking sheet.
2. Place one of the puff pastry sheet halves on a lightly floured board. Place 1/2 C spinach on center of the pastry and place chicken on top. Spread 1 tablespoon minced garlic on top and then enough basil pesto to cover the chicken lightly. Layer with half the sun-dried tomatoes and then sprinkle with half the feta cheese. Top with 1/2 cup spinach and fold pastry so seams meet and secure them with fingertips. Place seam side down on baking sheet. Repeat with next piece of puff pastry and chicken.
3. Bake 40 minutes. Test to see if chicken is cooked before serving.
Cut each chicken puff pastry pack in half to serve 4 people.
2 Tablespoons Minced Garlic
2 Cups Fresh Spinach, chopped
2 boneless, skinless Chicken Breasts
Basil Pesto
1/3 Cup Sun-Dried Tomatoes, roughly chopped
1/4 Cup crumbled Herbed Feta Cheese
1 puff pastry sheet, thawed and cut in half
1. Preheat oven to 375 degrees and place parchment paper on the baking sheet.
2. Place one of the puff pastry sheet halves on a lightly floured board. Place 1/2 C spinach on center of the pastry and place chicken on top. Spread 1 tablespoon minced garlic on top and then enough basil pesto to cover the chicken lightly. Layer with half the sun-dried tomatoes and then sprinkle with half the feta cheese. Top with 1/2 cup spinach and fold pastry so seams meet and secure them with fingertips. Place seam side down on baking sheet. Repeat with next piece of puff pastry and chicken.
3. Bake 40 minutes. Test to see if chicken is cooked before serving.
Cut each chicken puff pastry pack in half to serve 4 people.
Thursday
Banana Rum Cake
Cake
1 box package yellow cake mix
1/4 teaspoon baking soda
1 cup dark rum
1/2 cup water
2 eggs
2 mashed bananas
1/3 cup chopped pecans
Frosting
1/3 cup butter, softened
5 cups confectioners' sugar
4 teaspoons vanilla extract
5-6 tablespoons dark rum
Chopped Pecans
Directions
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
Divide into prepared pans. Bake at 350 degrees F for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
Frosting:
Combine butter with the confectioners sugar. Blend thoroughly. Stir in vanilla and rum.
Frost the first layer of the cake and then top top layer of the cake and around the sides of the cake as well. Place more pecans on the frosting and enjoy!
Beef Empanadas
I finally got the opportunity to try an empanada the other night at this restaurant and it was ok.. So I decided I wanted to make my own and have them be more delicious and wonderful than the one I tried. So here goes, my take on empanadas.. everyone thought they were great! I will definitely be making these again and again..
1-2 Tbsp. oil
1 onion, chopped
1 teaspoon minced garlic
1 red bell pepper, chopped
16 oz. ground beef
2 tomatoes, chopped
1 tsp. chili powder
1 tsp. ground cumin
puff pastry, 17.5 oz box - 2 sheets, thawed
flour
salt and pepper
Preheat oven to 375 degrees.
Heat the oil in a large skillet. Add onion, garlic and bell pepper and cook over LOW heat, stirring occasionally, for 5 minutes. Add the ground beef and turn the heat up and cook, stirring frequently. Break the beef with a wooden spoon and cook for 8-10 minutes. Drain the meat of all the fat. Return to the skillet.
Stir the tomatoes, chili powder, and cumin into the ground beef mixture. Salt and pepper to taste and cook for 10 minutes. Turn off the skillet.
Put parchment paper on a baking sheet.
Roll out puff pastry on a floured surface and cut out about 9 4.5" inch circles. Put a spoonfull of mixture in the center of each circle, brush the edges with water and fold over. Press the edges together with a fork or your fingers to seal it completely. Place them on the parchment paper and bake for 35 minutes, or until golden brown... They will be extremely hot, be careful!
1-2 Tbsp. oil
1 onion, chopped
1 teaspoon minced garlic
1 red bell pepper, chopped
16 oz. ground beef
2 tomatoes, chopped
1 tsp. chili powder
1 tsp. ground cumin
puff pastry, 17.5 oz box - 2 sheets, thawed
flour
salt and pepper
Preheat oven to 375 degrees.
Heat the oil in a large skillet. Add onion, garlic and bell pepper and cook over LOW heat, stirring occasionally, for 5 minutes. Add the ground beef and turn the heat up and cook, stirring frequently. Break the beef with a wooden spoon and cook for 8-10 minutes. Drain the meat of all the fat. Return to the skillet.
Stir the tomatoes, chili powder, and cumin into the ground beef mixture. Salt and pepper to taste and cook for 10 minutes. Turn off the skillet.
Put parchment paper on a baking sheet.
Roll out puff pastry on a floured surface and cut out about 9 4.5" inch circles. Put a spoonfull of mixture in the center of each circle, brush the edges with water and fold over. Press the edges together with a fork or your fingers to seal it completely. Place them on the parchment paper and bake for 35 minutes, or until golden brown... They will be extremely hot, be careful!
Wednesday
Zesty Chicken Pot Pie
I got this recipe from a Philadelphia Cream Cheese Best Loved Recipes book and it is pretty good. I have only made it one time, last night, and it turned out great as is.. Next time I might add a little more veggies and chicken just to see the difference but I cook for a tough crowd and they all liked it a lot. Even my dad, who doesn't like pot pie cause normally they are so runny and fatty, this is not, it actually tastes great and isn't disgustingly full of runny cream!
12oz Neufchatel Cheese
1/2 Cup Chicken Broth
3 Cups Cooked Chicken, chopped or shredded
20 oz any Frozen Veggies, thawed
1 env. Good Seasons Italian Salad Dressing and Recipe Mix
1 Pie Crust (bought in refrigerated section of grocery store)
1. Preheat oven to 425 degrees.
2. Place cream cheese in a large saucepan with broth and cook on low until cream cheese is completely melted. Stir frequently with a wire wisk.
3. Add chicken, veggies and salad dressing mix and stir well.
4. Spoon mixture into a 9" pie plate. Cover with pie crust and seal and flute the edges. Cut several slits into crust to allow steam to escape. Place pie on baking sheet..
5. Bake 25 - 30 minutes or until golden brown.
I did the math and if you take 1/8 of the pie it is 307 calories.
Tuesday
Chicken Burrito Enchiladas
Chicken Enchiladas
These are a little spicy but they are extremely good, they were so good that I made them twice last week because no one had enough of them the first time.
1 can (18.5 oz) Chicken Tortilla Soup - any kind
1 can (10 oz) Green Enchilada Sauce
2 Cups shredded Cooked Chicken
1 Cup frozen Corn - thawed
2 Cups shredded Pepper Jack Cheese
10 -12 corn tortillas
1. Preheat oven to 350 degrees..
2. Mix soup and enchilada sauce together in a medium bowl.
3. In a large bowl mix 1 cup soup mixture, chicken, corn and 1 cup of the cheese together. In a small bowl set aside 3/4 cup soup mixture and set aside. Spread remaining soup mixture on the bottom of a 13" x 9" pan.
4. Microwave tortillas with a paper towel over them for 1 minute to soften them..
5. Place 1/4 cup mixture on edge of tortilla and roll it up towards other end and place tortilla seam down on sauce in baking dish. Repeat with all of the tortillas.
6. Pour remaining 3/4 cup soup mixture over tortillas and sprinkle with remaining cup of cheese.. Bake about 30 minutes.
Seriously, I LOVE these!! They are amazing and I hope you all try them. Please let me know what you think! :)
Easy Mexican Chicken
UPDATED 2/22/2011
This is another super easy and really good recipe. Easily throw it together and it comes out perfect!!
This is another super easy and really good recipe. Easily throw it together and it comes out perfect!!
4 skinless, boneless chicken breasts
Salsa
Black beans
Sliced Olives
Black beans
Sliced Olives
Salt
Pepper
Ground Cumin
Preheat oven to 350 degrees F (190 degrees C).
Heat a greased skillet to medium-high. Season the chicken breasts with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides.
Transfer meat to 9 x 13 inch baking dish or casserole dish, top with black beans, salsa, sliced olives and cheese and bake at 350 degrees F (190 degrees C) for 25 minutes. Serve with brown rice, spanish rice, tortillas, chips or something..
Saturday
Chicken Picatta with Green Beans and Mashed Potatoes
I LOVE Chicken Picatta more than most italian dishes, I would say that Chicken Parmesan is a close second, but I could really just eat chicken picatta for the rest of my life and be happy. I love chicken and I love lemony flavors. So this is my take on Chicken Picatta - I must say I didn't really measure anything because I can't cook so tediously, so this is an idea of what to do.
Chicken Cutlets; already thinly sliced (albertsons sells it like that)
Milk in a bowl, enough to dip all the chicken in and get both sides wet.
Flour with Salt and Pepper in another bowl to dip the chicken in.
2 ish Tablespoons Lemon Olive Oil for the frying pan.
1 Lemon for juice and zest
A steam bag of Green Beans
Potatoes
Just cook the green beans while the rest of the food is cooking - very easy.
Potatoes - cut them into small chunks and then boil them in salty, peppery and garlic powder water. Drain them and mash them with sour cream, minced garlic and butter. I like mine with potatoes chunks in them and the skin on, so make sure to wash and scrub them extremely well.
Chicken -
If you couldn't buy them already thinly sliced use saran wrap or parchment paper and pound them to an all around even thickness.
Put milk in a small bowl and dip the chicken in the milk, make sure both sides of the chicken are wet and dip in the flour mixture. (I put the flour mixture in a bigger bowl so I can really make sure all the chicken pieces get fully covered).
Place the floured chicken on a plate before placing in the pan.
Preheat the pan with the lemon olive oil in it and make it really hot. Place all the chicken in the pan at the same time. Make sure that oil makes that popping/bubbling sound so you know it's cooking perfectly! Turn them over after 3-4 mintes and cook a few more minutes. Cut a slice in a thick piece to make sure they are cooked all the way. Take the chicken out and cover with aluminum foil.
Pour the juice of one lemon and zest of the lemon too into the pan, turn down the heat a little. Add a little white wine if you want... Stir to break up all the pieces of cooked food on the pan and cook down a little so it's slightly thicker.. Pour over the chicken and serve..
This is just my take on chicken picatta, my family loved it and I did too. I will definitely make this again and again and again.
Chicken Cutlets; already thinly sliced (albertsons sells it like that)
Milk in a bowl, enough to dip all the chicken in and get both sides wet.
Flour with Salt and Pepper in another bowl to dip the chicken in.
2 ish Tablespoons Lemon Olive Oil for the frying pan.
1 Lemon for juice and zest
A steam bag of Green Beans
Potatoes
Just cook the green beans while the rest of the food is cooking - very easy.
Potatoes - cut them into small chunks and then boil them in salty, peppery and garlic powder water. Drain them and mash them with sour cream, minced garlic and butter. I like mine with potatoes chunks in them and the skin on, so make sure to wash and scrub them extremely well.
Chicken -
If you couldn't buy them already thinly sliced use saran wrap or parchment paper and pound them to an all around even thickness.
Put milk in a small bowl and dip the chicken in the milk, make sure both sides of the chicken are wet and dip in the flour mixture. (I put the flour mixture in a bigger bowl so I can really make sure all the chicken pieces get fully covered).
Place the floured chicken on a plate before placing in the pan.
Preheat the pan with the lemon olive oil in it and make it really hot. Place all the chicken in the pan at the same time. Make sure that oil makes that popping/bubbling sound so you know it's cooking perfectly! Turn them over after 3-4 mintes and cook a few more minutes. Cut a slice in a thick piece to make sure they are cooked all the way. Take the chicken out and cover with aluminum foil.
Pour the juice of one lemon and zest of the lemon too into the pan, turn down the heat a little. Add a little white wine if you want... Stir to break up all the pieces of cooked food on the pan and cook down a little so it's slightly thicker.. Pour over the chicken and serve..
This is just my take on chicken picatta, my family loved it and I did too. I will definitely make this again and again and again.
Tuesday
Mary's Fresh Cranberry Salad
Darlene, my mother-in-law, made this with Thanksgiving dinner and it was AMAZING!! Tricia, my sister-in-law and I were talking about how delicious it was and how we wanted a copy of it to make ALL THE TIME!!!
I don't know where she got it, but it honestly doesn't matter, it tastes amazing and I love them forever.
1 pound Cranberries, ground or finely minced
1 cup Sugar
10.5 oz package of miniature marshmallows
Mix all 3 ingredients and let stand overnight.
2 cups Chopped Apples
1 cup Chopped Nuts (walnuts or pecans)
1 pint Whipping Cream (whipped to stiff peaks)
Add apples, nuts and fold in whipped cream. Chill.
Seriously, this is delicious, I ate a lot of it every day until it was gone. (which was only like 2-3 days because we were chowing it down.)
I don't know where she got it, but it honestly doesn't matter, it tastes amazing and I love them forever.
1 pound Cranberries, ground or finely minced
1 cup Sugar
10.5 oz package of miniature marshmallows
Mix all 3 ingredients and let stand overnight.
2 cups Chopped Apples
1 cup Chopped Nuts (walnuts or pecans)
1 pint Whipping Cream (whipped to stiff peaks)
Add apples, nuts and fold in whipped cream. Chill.
Seriously, this is delicious, I ate a lot of it every day until it was gone. (which was only like 2-3 days because we were chowing it down.)
Monday
Cranberry Margaritas
Jason and I don't drink as much as we used to because of the baby but since Christmas is coming up we will definitely have these around for the family to enjoy. Last year I made them and they were so good.
1 1/4 Cups Cranberry Juice, divided
1/2 Cup Sugar, divided
1 1/2 Cups Frozen Cranberries, rinsed
3/4 Cup Fresh Lime Juice
3/4 Cup Tequila
1/2 Cup Orange flavored Liqueur, Cointreau
3 Cups crushed ice
Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3/4 tbspn sugar onto a plate. Dip rims of 4-6 glasses into juice and then sugar. Set glasses aside.
Reserve 12 cranberries.
In a blender whirl the remaining cranberries, cranberry juice, sugar, lime juice, tequila, orange liqueur and ice until smooth and slushy.
*If necessary blend in 2 batches and then mix together.
Divide among the glasses and garnish with reserved berries on a toothpick :)
1 1/4 Cups Cranberry Juice, divided
1/2 Cup Sugar, divided
1 1/2 Cups Frozen Cranberries, rinsed
3/4 Cup Fresh Lime Juice
3/4 Cup Tequila
1/2 Cup Orange flavored Liqueur, Cointreau
3 Cups crushed ice
Pour 1/4 cup cranberry juice into a shallow bowl. Pour 3/4 tbspn sugar onto a plate. Dip rims of 4-6 glasses into juice and then sugar. Set glasses aside.
Reserve 12 cranberries.
In a blender whirl the remaining cranberries, cranberry juice, sugar, lime juice, tequila, orange liqueur and ice until smooth and slushy.
*If necessary blend in 2 batches and then mix together.
Divide among the glasses and garnish with reserved berries on a toothpick :)
Apple Streusel Squares
I got this recipe from Eagle Brand - the condensed milk brand, and it is AMAZING! I like cheesecake most of the time, it can't be plain though, it has to be super elaborate and extremely tasty for me to make it twice. (Besides josh's {my brother} favorite mini oreo cheesecakes that i make for him anytime he wants).
But seriously, I love this recipe. It takes some time to make these but it is so well worth it. I think I gain 15 pounds every time I make these because I hoard them I love them so much.
But seriously, I love this recipe. It takes some time to make these but it is so well worth it. I think I gain 15 pounds every time I make these because I hoard them I love them so much.
- 2 cups graham cracker crumbs
- 3/4 cup butter, melted
- 1/2 cup finely chopped pecans
- 1 (8 oz.) package cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 large eggs
- 1 (21 oz.) can apple pie filling
- 1/2 cup firmly packed brown sugar
- 1/2 cup All Purpose Flour
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold butter
- 1/2 cup dried cranberries
- 1/3 cup chopped pecans
- HEAT oven to 350°F. Line 13 x 9-inch baking pan with parchment paper.
- COMBINE graham cracker crumbs, butter and finely chopped pecans in small bowl. Press evenly onto bottom of prepared pan.
- BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk and eggs until smooth. Pour over prepared crust. Spoon apple pie filling over cream cheese layer.
- COMBINE brown sugar, flour and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cranberries and pecans. Sprinkle over apple layer.
- BAKE 35 to 40 minutes or until golden. Do not overbake.
"Anniversary" Chicken
I don't know why they call this chicken anniversary chicken but I don't care why, it tastes so good! This recipe came from allrecipes.com and I tweaked it a little to how Jason and I like it. I think it's delicious and again, so easy :)
Seriously, this sounds like a weird recipe but it is really good. I couldn't be happier with the outcome.
2 Tablespoons veggie oil
6 skinless, boneless chicken breasts
teriyaki sauce
ranch salad dressing
shredded cheddar cheese
bacon bits
Preheat the oven to 350 degrees.
In a large skillet heave the oil over medium high heat. Add the chicken breasts and cook for 4-5 minutes on each side - until brown.
Place chicken breasts in a 13" x 9" baking dish.
Brush the chicken with teriyaki sauce, then put a little ranch on top. Sprinkle with cheese and place bacon on top of that.
Bake for 25-35 minutes or until chicken is no longer pink.
Seriously, this sounds like a weird recipe but it is really good. I couldn't be happier with the outcome.
2 Tablespoons veggie oil
6 skinless, boneless chicken breasts
teriyaki sauce
ranch salad dressing
shredded cheddar cheese
bacon bits
Preheat the oven to 350 degrees.
In a large skillet heave the oil over medium high heat. Add the chicken breasts and cook for 4-5 minutes on each side - until brown.
Place chicken breasts in a 13" x 9" baking dish.
Brush the chicken with teriyaki sauce, then put a little ranch on top. Sprinkle with cheese and place bacon on top of that.
Bake for 25-35 minutes or until chicken is no longer pink.
Slow Cooker Cranberry Pork
This is from allrecipes.com and it is one of Jasons favorite meals. I make a salad or rice to go along with this one.
1 (16oz) can Cranberry Sauce
1/3 Cup French Salad dressing
1 onion, sliced
1 (3 pound) boneless pork loin roast
Place the pork in the slow cooker and place the onions on top of the pork, then the salad dressing on top of the onions and then the cranberry sauce on top of all of it. so yummy!!
Cover and cook on high for 4 hours or low for 8 hours. Pork is done when internal temperature is 160 degrees.
1 (16oz) can Cranberry Sauce
1/3 Cup French Salad dressing
1 onion, sliced
1 (3 pound) boneless pork loin roast
Place the pork in the slow cooker and place the onions on top of the pork, then the salad dressing on top of the onions and then the cranberry sauce on top of all of it. so yummy!!
Cover and cook on high for 4 hours or low for 8 hours. Pork is done when internal temperature is 160 degrees.
Beer Beef Fajitas
Another great recipe from Sandra Lee. Haha. I love her! She does such great things with food :) So easy and so yummy!
2 pounds beef round steak
2 packets fajita seasoning mix
1 onion, thickly sliced
3 bell peppers - any color, sliced into 1/2" pieces
1/2 cup beer
Rinse steak with cold water.
Season both sides of steaks with 1 packet seasoning.
Slice steaks into strips and set aside.
Add veggies to slow cooker and pour the seasoning packet on top, stir veggies to mix seasoning.
Add steak strips on top of veggies.
Pour beer on top.
Cover and cook on low for 8-10 hours.
2 pounds beef round steak
2 packets fajita seasoning mix
1 onion, thickly sliced
3 bell peppers - any color, sliced into 1/2" pieces
1/2 cup beer
Rinse steak with cold water.
Season both sides of steaks with 1 packet seasoning.
Slice steaks into strips and set aside.
Add veggies to slow cooker and pour the seasoning packet on top, stir veggies to mix seasoning.
Add steak strips on top of veggies.
Pour beer on top.
Cover and cook on low for 8-10 hours.
Beef Roast with Tomato Madeira Sauce
Thank you Sandra Lee for this one too!! So yummy!
2 Tablespoons EVOO
3 pounds Beef Rump Roast; rinsed and patted dry.
Salt and Pepper
1 1/2 Cups Tomato Sauce (Roasted Garlic or Three Cheese)
3/4 Cup Madeira Wine
2 teaspoon minced Garlic
1 1/2 Cup Frozen Onions
1 Cup Frozen Carrot slices
Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate and set aside.
In a medium bowl, combine the tomato sauce, Madeira and garlic. Set aside.
to a slow cooker add the onions and carrots. Add the browned roast and all juices too. Pour the sauce over the top of the roast.
Cover and cook on low setting for 8 hours.
2 Tablespoons EVOO
3 pounds Beef Rump Roast; rinsed and patted dry.
Salt and Pepper
1 1/2 Cups Tomato Sauce (Roasted Garlic or Three Cheese)
3/4 Cup Madeira Wine
2 teaspoon minced Garlic
1 1/2 Cup Frozen Onions
1 Cup Frozen Carrot slices
Heat the olive oil in a large frying pan on medium-high heat. Season the roast with salt and pepper. Brown the roast on all sides, remove to a plate and set aside.
In a medium bowl, combine the tomato sauce, Madeira and garlic. Set aside.
to a slow cooker add the onions and carrots. Add the browned roast and all juices too. Pour the sauce over the top of the roast.
Cover and cook on low setting for 8 hours.
Parmesan and Basil Orzo
I found this recipes on allrecipes.com. I definitely love Orzo, it is so delicious and soft and tastes great with everything.
2 Tablespoons Butter
1 Cup Orzo Pasta
1 (14.5) can Chicken Broth
1/2 Cup Grated Parmesan Cheese
1/4 Cup chopped Fresh Basil
Salt and Pepper to taste
Melt Butter in a heavy skillet over medium-high heat. Stir in Orzo and saute until lightly brown.
Stir in chicken stock and bring to a boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
Mix in parmesan cheese and basil. Season with salt and pepper. Transfer to a bowl..
2 Tablespoons Butter
1 Cup Orzo Pasta
1 (14.5) can Chicken Broth
1/2 Cup Grated Parmesan Cheese
1/4 Cup chopped Fresh Basil
Salt and Pepper to taste
Melt Butter in a heavy skillet over medium-high heat. Stir in Orzo and saute until lightly brown.
Stir in chicken stock and bring to a boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
Mix in parmesan cheese and basil. Season with salt and pepper. Transfer to a bowl..
Subscribe to:
Posts (Atom)