vanessa's recipes

Aromatic Noodles with Lime Peanut Sauce

2011-07-12T10:50:00.000-07:00

I adapted this recipe from Ellie Krieger's cookbook, Healthy Appetite. It's so full of flavor and a ton of green vegetables! You can also add chicken if you want it to go a little further, but it's plenty hearty without it.

Ingredients

3/4 pound spinach linguine
2 cups broccoli florets
2 cups snow peas, trimmed
2 cups sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Directions

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Coarsely chop the peanuts, sprinkle them on top and serve

ENJOY!

15 Minute Family Fajitas

2011-07-11T11:40:00.000-07:00

These fajitas are super fast and super easy...You must have The Pampered Chef's Deep Covered Baker to make them, so if you don't have one yet let me know and I can get one in your hands right away!!

Ingredients:
3 to 4 boneless, skinless chicken breasts
1-2 Bell Peppers (red and green)
1 large Onion
1 small lime or ½ lime
2 Tblsp Taco seasoning
6-inch Flour Tortillas
Toppings:
Guacamole
Salsa
Sour Cream
Shredded Cheese

Directions:
Fill the Mini Baker with the 6-inch tortillas, cover with foil, and put in a 250 degree oven to warm. Or put the Mini Baker in the microwave covered with a damp paper towel for @ 30-45 seconds to warm.

Slice the bell peppers with the Ultimate Mandoline or the Forged Cutlery Knives. Slice the onion with Apple Wedger. Put onions and bell peppers in the bottom of the Deep Covered Baker, sprinkle with 1 Tablespoon of taco seasoning. Add the raw chicken on top of the peppers and onions (leave a little space between the chicken breasts), squeeze lime over the chicken using the Citrus Press and then sprinkle with another Tablespoon. Cover with the lid and microwave for 15 minutes.

When the chicken is done (cut into a piece or check with the Pocket Thermometer to make sure it is done), cut it up in the baker using the Salad Choppers. Put on tortillas and enjoy!

Creamy Chicen & Rice Soup

2011-02-05T07:38:00.000-08:00

I don't have a "real recipe" for this soup - it just sounded good to me so I used what I had on hand and it turned out amazing, at least I thought so :) I just used a store bought rotisserie chicken, deboned. I added that in a stock pot with 2 cups of whole milk, 1 can chicken broth, 1 can cream of chicken soup, 2 cups of rice that I made separately, a package of Knorr dried veg soup mix, a can of cream corn, salt, pepper, garlic, and just let it all simmer together for an hour or so ...it thickened up real nice and turned out great!

Beer Cheddar Soup

2011-02-05T07:33:00.000-08:00

INGREDIENTS:

10 ounce sourdough bread, cut into 1-inch cubes
Cooking spray
2 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (12-ounce) bottle beer
4 cups fat-free, less-sodium chicken broth, divided
1/2 cup all-purpose flour
2 cups 2% reduced-fat milk, divided
1 1/4 cups (5 ounces) shredded extra sharp cheddar cheese
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh chives

PREPARATION:
Preheat oven to 450°.

Arrange bread cubes in a single layer on a jelly-roll pan; coat bread cubes with cooking spray. Bake at 450° for 10 minutes or until toasted. Set aside.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute. Stir in beer; bring to a boil. Reduce heat; simmer 20 minutes or until onion is very tender.

Place beer mixture and 1 cup broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan. Stir in remaining 3 cups broth; bring to a boil. Reduce heat, and simmer 10 minutes.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1 cup milk, stirring with a whisk until smooth. Add flour mixture and remaining 1 cup milk to pan; cook 12 minutes or until slightly thickened. Remove pan from heat. Gradually add cheese, stirring until smooth. Stir in pepper. Serve with bread cubes and chives.

Stuffed Bell Peppers

2011-01-13T06:20:00.000-08:00

While preparing this recipe, I realized the last time I stuffed bell peppers was when I was living back at home with my parents. It reminded me of when I actually started to love being in the kitchen, helping my mom make dinner, and sometimes being in charge of making dinner for the whole family. Stuffed bell peppers was one of the recipes I liked the most. It’s funny how making something as easy as stuffed bell peppers can bring back so many wonderful childhood memories.

I'm pretty sure this is not the same recipe I made when I was a teenager, but they were just as yummy as I remember with a few extra tasty ingredients in the filling.

Ingredients:
•5 large green bell peppers
•Mexican or Yellow rice (I just use the store bought kind in the packages)
•1 cup ground turkey
•1-6 ounce can of tomato paste
•1/2 medium white onion (about 1/2 cup), finely chopped
•3 garlic cloves, minced
•1 medium tomato, chopped
•1 cup of chicken broth
•1 teaspoon salt
•1/2 teaspoon ground pepper

Optional fillings: black beans and corn also make a nice addition to the stuffing!!! You can also top with some shredded cheese the last 5 minutes of cooking.
Directions
Cook the rice according to the package directions. While rice is cooking, prepare the stuffing by chopping onion, one green bell pepper, tomato, and then mince garlic cloves. In a large skillet over a medium-high heat, drizzle pan with olive oil and toss in onions and garlic. Saute for about 2-3 minutes and then toss in ground turkey and cook until meat is done. Next, add chopped bell peppers, tomato, and tomato paste to cooked ground turkey and stir. Add salt and pepper, cover, and cook on low for 5 minutes.

Preheat oven to 350 degrees. Once rice is done, mix turkey mixture and cooked rice together in a large mixing bowl. The remaining 4 bell peppers can now be prepared for stuffing by slicing off the top of the bell pepper, then removing the stem and the seeds inside. Place bell peppers into a baking pan standing upright and generously fill bell peppers with stuffing. Once stuffed, pour 1/4 cup of chicken broth over bell peppers and place into oven and bake for 30-35 minutes.
And now...Enjoy!

Lentil and Barley Soup

2011-01-04T19:53:00.000-08:00

Ingredients:
3/4 cup dried lentils
1/2 cup pearl barley
salt and pepper to taste
8 cups chicken stock
1 teaspoon oregano
1 can diced tomatoes
1/2 onion, chopped
2 cloves fresh garlic, minced
roasted red peppers, small jar diced
smoked turkey kielbasa

Directions:
Saute onion, garlic, and kielbasa in a small skillet with a dash of olive oil until browned. Bring chicken stock, lentils, barley, tomatoes, onion mixture, red peppers to a boil. Reduce and simmer for 45 minutes. Add salt and pepper to taste. It's just that easy! Serve with fresh tomatoes and crusty bread.

Shrimp and Grits

2011-01-02T13:06:00.000-08:00

No more black eyed peas on New Years Day for us...

It's Shrimp and Grits instead - and I'm SO glad.

Ingredients:

GRITS
4 cups of chicken broth
1/2 cup whipping cream (you can use milk too)
1 cup quick cooking grits
salt and pepper
1 tablespoon butter
1/4 cup Parmesan cheese, grated

SHRIMP
2 tablespoons butter
1/2 onion, chopped
2 cloves fresh garlic, minced
1 green bell pepper, chopped
1 can diced tomatoes
1/4 cup white cooking wine
1/2 pound smoked kielbasa sausage, sliced
2 pounds uncooked large shrimp, peeled and deveined
chopped chives for garnish

Directions:
In a heavy-bottomed saucepan, bring the chicken stock and whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season to taste with additional salt and pepper.

Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and green bell pepper. Saute until tender, then add the sausage. When the sausage has cooked, add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil for about 5 minutes. Season to taste with salt and pepper.

Serve over the Parmesan grits and garnish with chopped chives.

Blood Thirsty Punch

2010-10-16T18:21:00.000-07:00

This is the easiest punch to make and it's delicious!

Simply mix together 1 two-liter of Sprite and Orange Crush along with a gallon of fruit punch. Either chill ahead of time or serve over ice.

Microwave White Chicken Chili

2010-10-16T18:17:00.000-07:00

INGREDIENTS:

3 whole heads garlic (about 48 cloves), unpeeled - yes, you use ALL that garlic!!

3/4 tsp salt, divided
3 tbsp olive oil, divided
2 poblano peppers
1 medium onion
1 1/2 lb boneless, skinless chicken thighs
2 tbsp Southwestern Seasoning Mix (you can use regular taco seasoning if you don’t have that)
2 cans (15.5 oz each) Great Northern beans, drained
1 jar (16 oz) salsa verde (green salsa)

DIRECTIONS:

Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Combine peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.
Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Harvest Pumpkin Dip

2010-10-16T18:08:00.000-07:00

Ingredients:

1 can of fresh pumpkin

1 - 8 oz pack of cream cheese, softened

2 cups powdered sugar

1 tablespoon vanilla

1 teaspoon pumpkin pie spice

1/2 teaspoon ground ginger

Directions:

Mix all ingredients together with an electric mixture until well blended. Serve with apples and pears. Refrigerate leftovers.

Jalapeno Witch Fingers & Spooky Sausage Balls

2010-10-16T18:03:00.000-07:00

Jalapeno Witch Fingers

Ingredients:

12 fresh jalapeno peppers, halved lengthwise and cleaned of seeds (use gloves!)

1 red bell pepper

1 - 8 oz package of cream cheese, softened

2 cups shredded cheddar cheese

spices to taste: garlic powder, onion powder, paprika, cayenne pepper

1 cup breadcrumbs

salsa, for serving

Directions:

Halve and clean jalapenos carefully.

Mix together cream cheese, shredded cheese and spices.

Fill jalapeno peppers with cheese mixture.

Roll stuffed peppers in bread crumbs.

Cut the red bell pepper into mini-triangles for witch nails and press into the narrow end of the jalapeno.

Cook at 350 for 30 minutes on a greased metal sheet pan.

Serve with "bloody" salsa.

Spooky Sausage Balls

Direction:

Combine 3 cups of all-purpose baking mix (I used Bisquick), 1 lb ground hot pork sausage, and 1 - 8oz block of cheddar cheese, shredded, into a large bowl until blended. Shape sausage mixture into small balls and place on lightly greased baking sheet. Press 1 pimiento-stuffed Spanish olive deeply into the center of each ball. Bake at 400 for 15-18 minutes or until lightly browned.

Pumpkin Patch Cheese Ball

2010-10-16T17:53:00.000-07:00

Ingredients:

2 - 8 oz blocks of extra sharp cheddar cheese, shredded

2 - 8 oz tubs of chive and onion cream cheese

2 tsp paprika

1/2 tsp ground red pepper

1 head of broccoli, including the stalk

assorted crackers

Directions:

Combine cheddar cheese, cream cheese and spices in a bowl until well blended. Cover and refrigerate for 4 hours or until mixture is firm enough to be shaped. Shape mixture in a ball that resembles the shape of a pumpkin. Cut a piece of the broccoli stalk that resembles a pumpkin stem and place on top the cheese ball. Serve with broccoli florets and crackers.

Creamy Fruit Freeze

2010-08-27T19:04:00.000-07:00

I recently bought 10 pounds of fresh blackberries...yes, 10 pounds - luckily they were frozen so I didn't have to use them immediately. We have made more blackberry cobbler than you can imagine, so we've been looking for other recipes to utilize these tasty little treats...and then I ran across this quick and super easy dessert at ourbestbites.com. H-E-A-V-E-N...and you don't need an ice cream maker!!

Ingredients:

4 C berries or roughly diced fruit

1 C sugar

1 C heavy whipping cream

Directions:

Combine fruit and sugar in a food processor and process until smooth.

Reserve 1 cup of the puree (store in fridge until ready to use).

In a mixing bowl, whip heavy whipping cream until soft-medium peaks form. Gently fold into the remaining puree just until combined.

Place in a freezer safe container and freeze until firm (about 2-4 hours).

Scoop into bowls and serve with remaining puree and extra berries if desired. Serves 6 small servings.

Bruschetta

2010-08-27T18:50:00.000-07:00

Bruschetta (Our Best Bites)

Bruschetta is pretty much amazing. Fresh tomatoes, basil, and onions, flavored with balsamic vinegar and piled on little garlicky toasts, you just can't go wrong! We use basil as much as possible during the summer when it's at its prime. We've had such crazy temperatures here that our basil is pretty sad these days...But we got one last use of what leaves were left and made homemade bruschetta. So perfectly yummy, it's a meal in itself!

Ingredients:

2 C diced tomatoes (squeeze out seeds before dicing)

1/3 C diced red onion

1/2 Tbs balsamic vinegar

1 tsp extra virgin olive oil

1/4 tsp kosher salt

a few cracks black pepper

1/4 C chopped fresh basil leaves

1 french baguette or bread of your choice

additional olive oil

1 large garlic clove

optional- fresh mozzarella cheese

Directions:

Preheat oven to 400 degrees. Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine. Add basil and gently toss to distribute. Give it a taste and add additional salt and pepper if necessary. Cover and chill.

Slice baguette into half inch slices and place on a baking sheet. Drizzle or brush some olive oil on top. Place in oven for 8-10 minutes until just lightly toasted. Remove pan from oven. Slice garlic clove in half and rub cut side down on each piece of bread. Top with about a tablespoon of the tomato mixture.

If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture. If preparing ahead of time, wait to add basil until right before serving.

Makes about 24 bruschetta.

Kicked-Up Oyster Crackers

2010-06-29T14:15:00.000-07:00

Ingredients:

3/4 cup vegetable oil

1 (1 ounce) package dry Ranch-style dressing mix

1/2 teaspoon dried dill weed

1/4 teaspoon lemon pepper

1/4 teaspoon garlic powder

1 (12 ounce) package oyster crackers

Directions:

Preheat oven to 275 degrees. In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet. Bake for 15 to 20 minutes.

(Baker beware...they are very addictive!!)

Sun-Dried Tomato Hummus

2010-06-24T13:15:00.000-07:00

I absolutely love hummus! It's one of my go-to snacks and will even it is as a meal when hubby's out of town. In case you have no clue what hummus is, bless your heart, it's a smooth and savory Middle Eastern dip that's healthy and filling. It took me A LOT of tries to find a hummus recipe that I liked and could make multiple times and it taste the same each time...the only thing I play around with is the tomatoes - sometimes I use roasted red peppers, roasted garlic, or just toss in some fresh herbs like parsley and dill. There are tons of varieties on the market, and I'll admit, it's easier to just grab a container of it at the grocery store, but it won't taste as good as home made and it's not as good for you because of the preservatives they have to include. Try this simple recipe...

Ingredients:
6-8 oil-packed sun-dried tomatoes
1 can chickpeas (garbanzo beans), drained and rinsed
1 T. tahini
juice of 1 lemon
4 T. extra virgin olive oil
salt to taste
fresh ground pepper to taste

Directions:
Combine everything in a food processor and process until smooth, adjusting the oil to create the consistency that you like. Add salt and pepper to taste. If you like it spicy you can toss in a few red pepper flakes or some cayenne pepper.

It's delicious served with toasted pita bread, fresh veggies, or corn chips. Also really good as a sandwich spread.

Enjoy!!

Blackberry Cobbler

2010-06-06T07:09:00.000-07:00

This is by far my favorite cobbler reicpe... Please trust me and try it! I've got it posted on my main blog, but you can click here for the recipe - Enjoy!!!

Lettuce Wraps

2010-06-06T06:59:00.000-07:00

I love P.F. Changs' Lettuce Wraps, I dont' know many people who don't, they're just so gosh darn tasty! Plus they are light yet filling. I have found a few different recipes for "mock" P.F. Changs Lettuce Wraps and I have adapted them to fit our tastes...For instance, I took out the mushrooms and added bamboo shoots instead and I prefer Bib lettuce over iceberg which is in the original recipe. If you don't want to make the sauces from scratch you could always take some help from the grocery store and buy a premade sauce of your liking. Hope you enjoy!

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 can of water chestnuts, finely chopped
1 can of bamboo shoots, finely chopped
3 tablespoons chopped onions
1 teaspoon minced garlic
1 head of Bib lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.

2.Combine the hot water with the hot mustard and set this aside as well. (Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps).

3. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.

4. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and bamboo shoots to about the size of small peas.

5. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

6. When chicken is cool, mince it as the bamboo shoots and water chestnuts are.

7. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and bamboo shoots to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

8. Top with"Special Sauce".

Red, White & Blue Desserts

2010-05-13T16:34:00.000-07:00

Are you having a Memorial Day get together? How about a Fourth of July or Labor Day party? No matter what patriotic holiday you're celebrating this summer, here are a few of my favorite Red, White & Blue desserts to make - they are quick and easy and trust me, they taste just as good as they look.

RED, WHITE & BLUEBERRY TRIFLE

INGREDIENTS:

1 prepared angel food cake (13 oz)

1 qt. fresh strawberries
3 cups blueberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) white chocolate instant pudding and pie filling
2 cups thawed frozen whipped topping, divided

DIRECTIONS:
Cut cake into 1-in. cubes; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish.

In bowl, combine remaining fresh and frozen strawberries; mix well. Juice lemon to measure 2 tbsp juice. In another mixing bowl, whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly to create a flat surface.

To garnish, fill Easy Accent® Decorator fitted with open-star tip with remaining whipped topping. Pipe
whipped topping over top of trifle; garnish with reserved strawberries and blueberries. Refrigerate until
ready to serve. ENJOY!

BERRIES & CREAM WONTON CUPS

INGREDIENTS:
24 square wonton wrappers (produce section of grocery store)
1 Tbs. butter or margarine, melted
2 Tbs. granulated sugar
1 container (8 oz) low-fat strawberry yogurt
1 ½ cups frozen whipped topping, thawed (divided)
1 cup raspberries
½ cup blueberries
2 tsp. powdered sugar

DIRECTIONS:
Preheat oven to 350°. Using Pastry Brush, brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of Deluxe Mini Muffin Pan. Bake 6-8 minutes or until edges are golden brown. Remove from pan to Cooling Rack; cool completely.

Place yogurt in Small Batter Bowl; fold in 1 cup of the whipped topping. Attach the star tip to the Easy Accent Decorator; fill with remaining whipped topping.

Using Small Scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately. ENJOY!

Grilled Fish Tacos

2010-05-07T14:11:00.000-07:00

We made these amazing tacos for dinner this week - they are super easy and quite delicious! You can make them on the grill outside or if you have an indoor grill pan you can use that too (that's what we did this time since our grill just died...so sad...but thank goodness I had my Pampered Chef Grill Pan, do you have one?)

Ingredients:

Tilapia Fillets

Pineapple Salsa (recipe follows)

Cabbage, shredded

Tortillas

Limes

Directions:

1. Grill fish over medium heat until cooked through. Use a fork to separate the fish into small, bite-size pieces.

2. Warm tortillas in oven, on grill, or in microwave

3. Place cabbage in tortilla, top with fish, and pineapple salsa

4. Squeeze with fresh limes and enjoy!

PINEAPPLE SALSA...

1 cup pineapple, diced (fresh is by far the best)

1/3 cup red onion, diced

1/4 cup fresh cilantro, chopped

1 tbsp jalapeno, finely chopped

1 1/2 tbsp lime juice

black pepper to taste

**Mix all ingredients together in a bowl, refrigerate**

Mini Cheesecake Tarts

2010-05-01T09:30:00.000-07:00

I think we made these every year around Christmas for as long as I can remember... But for some reason I find lots of other occasions to make them throughout the year - I think mostly because I just want an excuse to eat cheesecake! They're great for all sorts of gatherings because they're quick, easy, and yummy, but they're especially fun at patriotic holidays because they're easy to decorate with red, white, and blue! They're great for pot-lucks, block parties, baby and wedding showers, and things like that because they're already packaged in nice single servings. And the great thing is that you can top them with whatever you want. After they've chilled they have a perfect well in the center to fill with whatever you'd like!

INGREDIENTS:
12 Nilla Wafer Cookies
2 8oz packages cream cheese
3/4 C sugar
2 Tbs flour
1/4 tsp baking powder
1 Tbs fresh lemon juice
2 eggs
1 1/2 tsp vanilla
Foil cupcake liners

Optional Toppings:
canned pie filling
fresh berries
whipped cream
chocolate sauce
caramel sauce
lemon curd

DIRECTIONS:
Preheat oven to 375. Soften cream cheese if needed. With an electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add in eggs, one at a time, lemon juice, and vanilla. Beat to combine.

Fill a muffin pan with cupcake liners and place one vanilla wafer at the bottom of each one. Divide batter between 12 muffin papers, filling each cup up to about 1/4 inch from the top. Bake for 15-18 minutes or until a toothpick comes out clean. They'll puff way up during baking, but they'll settle after being chilled.

When you take them out of the oven, place them on a cooling rack and let them cool completely. While they cool, they will sink down in the center. Don't worry- that's normal! It makes the perfect little well to fill up with the fruit filling. Before you top them, chill in the fridge for at least 4-6 hours or preferably over night. Then top and serve. You can be creative and top with whatever you like, like chocolate, caramel, lemon curd, whatever! Makes 12 cheesecakes.

Chicken Zucchini Alfredo

2010-04-13T20:08:00.000-07:00

We're trying to eat healthier these days but I was craving something rich and creamy and so when I came across this recipe in the Food Network magazine I thought we would give it a try...So glad we did!! (recipe courtesy of Ellie Krieger)

INGREDIENTS:
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts
Freshly ground pepper
12 ounces fettuccine (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

DIRECTIONS:

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Enjoy...

Butternut Squash Soup

2010-03-21T09:20:00.000-07:00

This is Aaron's "famous" butternut squash soup!!

It's SO delcious and SO healthy. You'd think there was milk in the recipe because it's so creamy, but there's not...it's just veggies and stock. If you've never tried butternut squash, this is a perfect recipe to let your tastebuds explore, they'll thank you!!

INGREDIENTS:

5 large carrots, peeled and diced

3 celery stalks, diced

1 large onion, diced

2 large butternut squash, cleaned and diced

5-6 cups of vegetable broth

salt and pepper to taste

2 Tbs olive oil

1 tbs curry powder

cilantro for garnish

roasted squash/pumpkin seeds for garnish

DIRECTIONS:

Saute carrots, celery, and onion in olive oil in a large stock pot for 10 minutes. Add butternut squash and vegetable broth and bring to a boil. Boil for 30 minutes or until squash is fork tender. Using a stick blender, puree mixture until smooth. Add salt, pepper, and curry powder to your liking. Top with fresh cilantro and roasted pumpkin seeds.

Chocolate Peanut Butter Ribbon Dessert

2010-03-21T09:04:00.000-07:00

INGREDIENTS:
12 Nutter Butter Peanut Butter Sandwich Cookies, divided
2 Tablespoons butter, melted
1 package (8 oz.) Cream Cheese, softened
½ cup creamy peanut butter
½ cup sugar
2 teaspoons vanilla extract
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
2 squares Baker’s Semi-Sweet Chocolate, melted

DIRECTIONS:

CRUSH 8 of the cookies in a ziplock bag with rolling pin. Mix cookie crumbs and butter togeether. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon ½ cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining cool whip and cookies.

Bang Bang Shrimp!

2010-03-20T20:11:00.000-07:00

One of our favorite places to eat is BoneFish Grill - they have this amazing appetizer called Bang Bang Shrimp (although I usually get it as my main dish). My sweet friend Laura found the recipe in a magazine and shared it with me, boy am I glad?!?! I don't usually "fry" things, but I just had to try this recipe at home for myself...It was just as good as at BoneFish, despite the oily smell it left in my kitchen.

Sauce:

1/2 cup mayonnaise

1 TBS plus 1 tsp Asian chili sauce

2 teaspoons honey

kosher salt

Shrimp:

Vegetable oil, for frying

2 large eggs

3/4 c all purpose flour

1/2 c cornstarch

kosher salt and freshly ground pepper

1 1/4 lb. small shrimp, peeled and deveined

Bibb lettuce leaves, for serving

Thinly sliced scallions, for garnish

DIRECTIONS:

1. To make the sauce, mix the mayonnaise, chili sauce, honey, 1/4 tsp salt and 1 TBS water in large bowl; set aside.

2. Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy bottomed pot or Dutch oven over medium heat until a deep-fry thermommeter registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 tsp each salt and pepper in another shallow bowl.

3. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

4. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Salad Trio

2010-03-10T14:00:00.000-08:00

Here are the three salads that I made the other day for my $1000 Club Lunch - the flavors in each compliment the others so they work really well together or you can make them individually.

CHICKEN SALAD (the only Chicken Salad Merinda will eat!!)

2 pounds boneless skinless chicken breasts

1/2 cup craisins

1/2 cup pecans, chopped

1/2 cup celery, chopped

1 cup mayonnaise (give or take)

1 T curry powder

salt & pepper to taste

Boil the chicken until it's done (duh!)...I like to boil it because it keeps it juicy and tender. Shred the chicken with a fork, let cool. Mix craisins, pecans, celery, mayo and curry powder with the chicken. Add salt and pepper to taste. Refrigerate until ready to serve.

BROCCOLI SALAD

1 head of fresh broccoli, chopped very fine

1 cup real bacon pieces (I use turkey bacon)

1/4 cup red onion, finely chopped

1 cup Creamy Poppyseed dressing (I take the help where I can get it and just use this dressing instead of making it from scratch - tastes just as good!)

Mix all of the ingredients together - cover and refrigerate overnight.

CORN & BLACK BEAN SALAD (or Salsa)
This is very similar to the Texas Caviar recipe I've posted before.

1 can yellow corn, drained and rinsed

1 can black beans, drained and rinsed

1 green (or whatever color you have on hand) bell pepper, diced

1 small jar of pimentos, drained

1/4 cup red onion, diced

Fresh cilantro, snipped (eyeball it)

2 limes, juiced

a few drizzles of olive oil

salt and pepper to taste

Mix all of the ingredients together - cover and refrigerate overnight. Serve with tortilla chips or eat with a spoon!!

Texas Caviar

2010-03-02T15:48:00.000-08:00

Ok, so I've heard this recipe called Georgia Caviar, Texas Caviar, and Cowboy Caviar...call it whatever you'd like, it's good, it's easy, and it's mostly healthy!!

Ingredients:

1 can black beans, drained and rinsed

1 can black eyed peas, drained and rinsed

1 cup frozen or fresh corn
1 small jar pimentos
2 stalks celery, chopped

1/2 red onion, chopped

1/2 green pepper, chopped

1/2 cup apple cider vinegar

1/4 cup olive oil
1/4 cup vegetable oil
1/2 cup sugar
Salt and pepper

Directions:

In a small sauce pan over medium high heat, bring vinegar,oils and sugar to a boil and cook until the sugar is dissolved. Remove from heat and cool.
Add all the veggies in a large bowl and pour the liquid over the top.
Cover and refrigerate overnight. Stick a spoon in there and mix it around every so often.
Before serving season with salt and pepper if desired.
Fancy it up with some blue corn tortilla chips!

Spanish Bean Soup

2010-03-02T06:36:00.001-08:00

Growing up in a city that has a HUGE Latin influence, I was able to enjoy a variety of different foods... One of my favorites is Spanish Bean Soup. There are versions of Spanish Bean soup in just about every Cuban or Spanish restaurant you go to, and they're all so good!

The best part is a big hunk of yummy bread to dip in the soup!

Here is my family's version of this famous soup!

Ingredients:
2 can garbanzo beans, drained
2 beef bouillon cubes
2 chicken bouillon cubes
4 cups low sodium chicken stock
4 cups water
1/4 pound of pepperoni, sliced thin and cut into quarters
1 onion, finely chopped
1 Spanish Sausage a.k.a Chorizo, sliced into thin rounds
2 potatoes, peeled and cut into quarters
1 can of diced tomatoes
1/4 head of cabbage sliced thin
Generous pinch of Saffron
Salt and Pepper to taste

Directions:
Slowly brown the pepperoni and sausage in a separate saute pan. Once it starts to brown, add the onion and cook until soft. Bring chicken stock and water to a boil, add potatoes. When the potatoes are soft add the beans, meat & onion mixture, tomatoes, and bouillon cubes. Cook for 10 minutes. Add cabbage, saffron, salt, and pepper and cook for 45 minutes or so...can also be made in the crock pot. Enjoy! Don't forget the bread!

How the Columbia’s Spanish Bean Soup was created...
Casimiro Hernandez Senior founded Columbia Restaurant. in Tampa’s Historic Ybor City in 1905. He was of Spanish ancestry, and was very knowledgeable about Spanish cuisine. He took the classic cocido madrileno, a boiled Spanish equivalent of French pot-au-feu. Cocido was traditionally served in two steps, first the broth, then the main course of meats, garbanzo, and potatoes. He came up with the idea that all should be served together. That’s what became Spanish Bean Soup. It’s from Tampa. You cannot order Spanish Bean Soup in Spain. They don’t know what it is. Today Spanish Bean Soup is a favorite dish found in all six Columbia Restaurants located in Florida. This was created circa 1910.

Source: The Columbia Restaurant Spanish Cookbook, by Adela Hernandez Gonzmart and Ferdie Pacheco; 1995. University Press of Florida.

Thai Peanut Noodle Salad

2010-02-09T11:08:00.000-08:00

This salad is awesome as a meal because it just combines everything in one pot. It's a great luncheon salad for the same reason. This is one of my new favorites and I think I'll be making it a lot this summer because I love cold meals on hot days! All you vegetarians out there, just skip the chicken and you've got a nice hearty meal. Thanks to Sara at Our Best Bites for sharing!

Ingredients:
8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Dressing (see below for recipe)

Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.

You can really use any mix of veggies you want. Whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow :) I think it makes for a happy salad and happy salad makes happy people. But use what you like, pretty much anything slathered in this dressing is going to taste good. For me, it's this stuff:

See, happy right?? I mentioned you can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.

As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.

When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.

Sprinkle peanuts on top and garnish with some cilantro if you want. And there you have one happy, pretty, and extremely delicious salad!

Ok, here's the recipe for the Thai Peanut Dressing - it's so delicious and worth the few steps it takes to make it!

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*

*The need for salt may differ depending on the brand of PB you use. Taste first and then add.

*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.

*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.

Place everything in a blender and mix until smooth.
Makes about 2 cups.

Baked Shells with Winter Sqush

2010-01-31T10:43:00.000-08:00

I first had this recipe at our friends Dorian and Marianne's house and before I could finish eating it I was asking for the recipe...I don't know if that was a compliment or totally out of line, but either way I got the recipe and have made it multiple times since. I like to think of it as a grown up version of traditional macarroni and cheese but with much fewer calories! Even if you've never been a fan of or even tried butternut squash, please promise me you will make this recipe and try it...I promise it won't let you down! And if you have kids that love mac'n cheese then I would recommend introducing them to this delicious recipe, I think they'll even approve!

INGREDIENTS:
Butter, for baking dish
4 tablespoons olive oil
2 large onions, halved and thinly sliced
Coarse salt and ground pepper
2 teaspoons chopped fresh rosemary leaves
1 pound small pasta shells
2 packages (10 ounces) frozen winter squash puree, thawed
1 cup grated Parmesan cheese
3 slices crusty baguette, cut into 1/4-inch cubes (1 1/2 cups)

DIRECTIONS:

1.Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary.
2.Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot.
3.Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
4.Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.

******* For those of you wondering where to buy winter squash, check the organic frozen section of your grocery store. I use Winter Squash Puree by Cascadian Farm. If your grocer doesn't carry it you can request it and they'll add it to their inventory.

Vegetable Beef Soup

2010-01-30T12:54:00.000-08:00

INGREDIENTS:

1 1/2 to 2 lbs stew meat, chuck eye

(add the following spices to your taste)
salt
pepper
oregano
1 Bay Leaf
3 - 14 oz can beef broth
1 8 oz can tomato sauce
1 T Worcestershire Sauce
2-3 celery sticks chopped
1 large onion, chopped
1 cup carrots, sliced
1 can green beans
1 can yellow corn
1 can diced tomatoes
4-5 red potatoes, diced, skin still on
1/2 cup frozen green peas

Brown meat in a drizzle of olive oil, add chopped onion and allow to brown. Add to the crock pot. Then add broth, potatoes, broth, spices, and sauce. Let the meat and potatoes cook for about 2 hours then add all the rest of the vegetables and cook on low for about 6 hours. Remove bay leaf and serve with corn bread (I usually start with a box of Jiffy and doctor it up a bit with cheddar cheese and some cream corn).

Snickerdoodles

2010-01-30T12:39:00.000-08:00

It doesn't get much better than a warm snickerdoodle right out of the oven. I was first introduced to snickerdoodles when I started dating Aaron. His mom makes the best snickerdoodles...I had always heard of the cookie and of course thought they involved a Snicker's candybar somehow. Then I had the pleasure of enjoying this sweet delight...the crispy edges and chewy centers are the perfect combination!

Ingredients:

1/2 cup butter, softened

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:
1. Preheat oven to 400 degrees.
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Easy Pretzel Turtles

2010-01-27T10:40:00.000-08:00

It recently came to my attention that not everyone in the world has been introduced to the pretzel turtle and that's just a cryin' shame! This is possibly the easiest little goodie you'll come across. They can be made in about 10 minutes and with only 3 ingredients.

Easy Pretzel Turtles

Ingredients:
small pretzels

Rolo candies - one bag has about 55 candies

Pecan halves -

Optional: almond bark or white chocolate for drizzling

This is easy as can be! Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. I like to use parchment paper for easy handling, but you can also put them on foil, a silpat, or directly onto the cookie sheet.Unwrap your Rolo candies and place one on top of each pretzel like a cute little hat.

Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape. Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy.

If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; I used a half a square of almond bark for half a batch and had plenty left over.

Now definitely do yourself a favor and eat a few of these babies warm off the pan. Mmmm...

The Perfect Scone

2010-01-27T08:46:00.001-08:00

I love Ina Garten's scone recipe...the only thing is that if you are trying to watch your calorie intake these are not the scone for you (they are full of heavy whipping cream, several eggs, large amounts of butter). So I searched the web for a scone recipe that wasn't quite so heavy but still tasty and here's what I found:

This is what you'll need...you probably already have it in your cabinets.

egg, butter, flour, sugar, salt, milk, baking powder

The Perfect Scone

Ingredients:

1/3 cup real butter

1 3/4 cup flour

3 T sugar

2 1/2 t baking powder

1/4 t salt

1 egg, beaten

4-6 T milk

Heat oven to 400 degrees. Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbles. Combine egg and 4T milk. Slowly pour milk mixture into dry mixture while mixing with a fork to combine. If you need the additional 2T milk to bring the dough together, add it. I almost always need the full 6T of milk.

Gently pat dough into a circle, about 1/2 inch thick. Brush top with milk or beaten egg and sprinkle liberally with sugar.

Cut into six wedges and separate on a cookie sheet. Bake 10-12 minutes. The tops shouldn't be brown, but the bottoms will be golden-brown and the tops set. Keep an eye on them and don't over-bake! The easiest way to ruin a scone is to over cook it! Scones have different texture than a cake or muffin, so if they get over cooked they will be dry and crumbly.

While still warm, split and spread with butter and jam, lemon curd, honey butter, or just about anything. Enjoy!!

Dessert Wontons

2010-01-20T11:24:00.000-08:00

One of my favorite recipes is Baked Asian Potstickers...well, this isn't that recipe, but it's a great way to use any leftover wonton wrappers from the potstickers.

This recipe has tons of variations, there is not right or wrong filling, just whatever suits your fancy! You can use a spoonful of nutella, a little bit of peanut butter, maybe a banana slice, whatever you'd like! For this recipe I've taken some cream cheese, microwaved it until it is soft and then added a little powdered sugar to sweeten it. In each wonton wrapper I added a teaspoon of the cream cheese and a dollop of raspberry jam.

To seal, dip your finger in water and run along the edge of all four sides of the wrapper. Place the top piece on and press firmly to seal.

Fry in vegetable oil according to package directions. It's usually about 375 degrees. You can test it by dipping the edge of the wonton in and seeing if it bubbles up quickly. After they are golden brown (it just takes a few seconds on each side) remove from oil, letting the excess drip off into the pan, and then immediately place in a bowl of cinnamon sugar and coat on all sides.

You'll want to enjoy these little treats right away, as they are best served hot!

Cherry Limeade

2010-01-17T12:38:00.001-08:00

I'll admit it, I have a few addiction is my life...Diet Dr. Pepper and Cherry Limeades from Sonic. My car has a really bad habit of driving to our local Sonic on a regular basis between 2-4 for Happy Hour half-price drinks! I think one of the things that makes drinks from Sonic taste so good is their ICE! I'm going to figure out how in my next refrigerator to get Sonic ice :)

If you love Diet Dr. Pepper too, then this video is for you - I know you'll understand.

If you love Cherry Limeades from Sonic then this recipe is for you!!

Ingredients:
1 two-liter of lemon lime soda, I like Sprite the best
2 cans of limeade frozen concentrate
1 (10 oz) jar of maraschino cherries with juice
1 lime, wedged

Mix all ingredients together and enjoy over ice!

Red Velvet Cake Balls

2010-01-08T20:56:00.000-08:00

I saw this recipe on my friend Kelly's blog and thought I'd give it a try - it is super easy and you can make it in any variety of flavor combinations that you'd like. I've seen yellow cake with chocolate icing or chocolate cake with chocolate icing...BUT, I've decided to use red velvet cake with cream cheese icing (my second choice was going to be carrot cake with cream cheese...I think that would be really good too!)

Here's what you need:

All you do is bake the cake according to the package directions with the eggs, oil, and water.

When the cake is still warm, crumble it up into a large bowl and mix in one tub of icing. Mix well.

IMPORTANT STEP!! Refrigerate the cake/icing mixture for ONE HOUR before you start making the balls.

I used The Pampered Chef Medium Scoop to create the balls (let me know if you need one, I know where you can get one or two!)

Melt Almond Bark (chocolate or vanilla depending on your cake) and dip cake balls in the melted chocolate bark. I used a toothpick, but you could use a fork or slotted spoon.

And ther you have it, one of the yummiest things you've ever tasted! Enjoy!

Loaded Baked Potato Chowder

2010-01-06T12:25:00.000-08:00

This recipe is awesome! When The Pampered Chef came out with this soup it was quickly added to our monthly menu (sometimes twice a month!). It's perfect for cold weather and super easy to make in the microwave, yes, I said the microwave!! You've got to try it! Here's a quick video so you can check it out!

Ingredients:

3 baking potatoes

3 1/2 cups milk

4 oz cream cheese, softened

2 tbsp butter

2-3 green onions with tops

4 oz sharp cheddar cheese, grated

1 1/2 tsp salt

1/2 tsp coarsely ground black pepper

Optional toppings such as chopped cooked bacon, sour cream or steamed broccoli florets

Slice potatoes in half lengthwise with Santoku Knife; place in Deep Covered Baker. Pour 1/2 cup of the milk over potatoes. Microwave, covered, on HIGH 11 minutes. Remove baker from microwave. Move center potatoes to ends of baker and outer potatoes to center. Cover; microwave on HIGH 8-11 minutes or until potatoes are easily pierced with a fork. Remove baker from microwave. Coarsely mash potatoes with Mix ‘N Chop.

Meanwhile, whisk cream cheese until smooth in Classic Batter Bowl. Slowly add remaining 3 cups milk, whisking until smooth. Add cream cheese mixture and butter to baker. Microwave, covered, on HIGH 3-5 minutes or until mixture is hot. Slice green onions with Chef's Knife.

Carefully remove baker from microwave. Grate cheddar cheese over chowder using Rotary Grater; add green onions, salt and black pepper and mix using Small Mix ‘N Scraper®; until cheese is melted. Serve with toppings, if desired.

Chicken Picatta

2010-01-05T14:36:00.000-08:00

This is a fresh way to serve chicken if you're tired of doing the same thing with it all the time. It's very easy, very yummy, and surprisingly low fat. Here's what you'll need:

Coat chicken on both sides with flour that is seasoned with fresh parsley, salt and pepper.

Place into large skillet heated with a few drizzles of olive oil. Cook until chicken is golden brown, about 4 minutes on each side. Reduce heat to low and add 1 cup of white wine, the juice of one lemon and 2 tablespoons of butter. Let simmer for a few minutes until the sauce thickens. You can add capers at this point if you'd like...we don't particularly care for them.

Meanwhile prepare angel hair pasta and cook until it is al dente. Serve chicken over pasta. I like to serve alongside fresh green beans or zucchini - a romaine salad would also be nice. Enjoy!

Orzo Salad

2010-01-01T18:18:00.000-08:00

One of the side dishes I made for Christmas dinner was my Orzo Salad...It got rave reviews so I thought I would share it with you so that you could also enjoy it. This is a Vanessa creation full of the ingredients I love most, but feel free to adjust the ingredients to fit your taste buds. I love how the red and green look for the holidays...but will certainly fit the bill anytime of the year. I make it alot during the summer months since it's a nice cold salad, you can even add chicken or shrimp to make it more filling, although I can eat it as a meal just like this!

INGREDIENTS:
1 lb box of orzo (rice shaped pasta)
1 pint grape tomatoes
1 bunch fresh asparagus (trimmed and parboiled for 3 minutes)
1 can garbanzo beans, drained and rinsed
2 cups fresh spinach
1/4 cup red onion, finely chopped
1 small jar of artichoke hearts with marinade
1/2 cup grated Parmesan cheese
1 cup Italian dressing
Freshly snipped basil to garnish

Toss all ingredients together in large bowl, cover and refrigerate for at least one hour before serving. Enjoy!

CHEESEBALL

2009-12-18T04:32:00.000-08:00

It's another "go-to" recipe when I need something easy to bring to a party. This cheeseball is one every party guest will love! Whether you need an appetizer to make for New Year's Eve or for the Super Bowl, this cheeseball can do the trick.

Ingredients:

2 8-oz. packages cream cheese, softened (you can use light cream cheese)

2 c. (8 oz.) shredded sharp cheddar cheese

3 Tbsp. finely chopped green onions

1/4 c. finely chopped bell pepper (any color; I like red)

2 tsp. seasoning salt

1 small can crushed pineapple, drained very well (you may want to press in a fine-mesh strainer)

1/2 c. pecan pieces, chopped (you can also use pecan "chips")

In a medium bowl, combine all ingredients except pecans. Mix well...you might even need to use your hands. When thoroughly mixed, shape into a ball and roll in crushed pecans. Chill thoroughly. Serve with crackers and/or vegetables.

Mini-Breakfast Quiches

2009-12-04T04:33:00.000-08:00

You've always heard how important it is to eat a good breakfast in the morning, but for a lot of people that's difficult for a number of reasons. A major one being that you just don't have the time, period. When I was pregnant with Atticus, my mother would ask me almost everyday what I had for breakfast... She was quick to remind me that I needed to eat something that was protein-rich likes eggs (funny considering how much she hates eggs). So I came up with a little egg/cheese/veggie mixture that I baked in muffin tins. It was lean, protein rich, and included some vegetables which I otherwise wouldn't be eating in the morning hours. It worked so great. I just keep them in a container in my fridge, or even froze them, and grabbed one as I headed out the door. These are also great if you have school age kids - they can eat it on the way to the bus stop or in the car on the car on the way to school. I even found myself snacking on them around 3:00 in the afternoon when I would be searching the refrigerator for something to snack on... They are sooo flexible - you can switch up any of the ingredients to make them your own. I really love them with red peppers, green onions, and pepper jack cheese. Play around with everything from the cheese to the add-ins to the egg-ratio, and find a combo you like. You can eat them hot or cold!

Mini Breakfast Quiches

5 eggs

3/4 C shredded low-fat sharp cheddar cheese

1/4 C shredded Parmesan cheese

1/4 C cottage cheese

5 oz frozen spinach (that's half a standard frozen box)

1/3 C roasted red peppers, diced (jarred)

1 oz finely diced ham, canadian bacon, or crumbled bacon (about 1/4-1/3 C)

1/4 C finely diced green onions

salt and pepper to taste

Directions:

Preheat oven to 350. Thaw spinach (you can nuke it in the microwave) and squeeze out all the liquid. Putting it in a clean kitchen towel and ringing the heck out of it works well. After it's drained of all the liquid, give it a rough chop. In a bowl, combine all ingredients and stir well. Place foil cupcake liners in the muffin tins and spray with cooking spray. Don't forget this step! And yes, they really do need to be the foil ones. As you're dividing the egg mixture into the muffin cups make sure to keep stirring it so all of the ingredients are well-dispersed. My pan takes about 1/4 C in each hole and it fills them up perfectly. You want them to fill right up to the top.

Place in the oven and bake for 15-20 minutes. The tops should be just barely set on top. Over-baked eggs get tough and spongy so don't do that! They'll puff up while baking and then sink down when cooled. You can store them in an airtight container in the fridge, or freeze them. When reheating in the microwave, make sure to take off the foil liner! And if you're reheating from frozen, I try to take them out the night before so they can thaw in the fridge. Then when you microwave them, set them on a folded paper towel to drain excess moisture.

White Chocolate Peppermint Brownies

2009-11-29T17:59:00.000-08:00

I posted a status update on my facebook account last week that said I was making White Chocolate Peppermint Brownies and to my surprise I got tons of feedback from friends wanting the recipe...I'm actually kind of embarrassed to share it with you because it's so simple, but here goes!

Ingredients:

1 box of fudgy brownies...no, I don't make these from scratch!!

1 bag of white chocolate chips

1 tub of milk chocolate icing...no, I don't make this from scratch either!!

3 peppermint candy canes

Directions:

Bake brownies according to package directions. As soon as they come out pour the entire bag of white chocolate chips on top of the brownies and let melt (after a few minutes spread white chocolate with spreader to cover brownies and let cool completely). Spread icing on top of white chocolate and then sprinkle with chopped candy canes...is that totally simple or what!?!?

Cheesy Roasted Red Pepper Dip

2009-11-19T05:52:00.000-08:00

It seems like everyone has their own go-to appetizers for potluck type parties. If you don't have a good hot dip on your list then you definitely need one. I have several on my list... I like this one because it's different than the standard spinach-artichoke dip that a lot of people bring, yet is has the same warm, gooey, cheesy appeal!!

Cheesy Roasted Red Pepper Dip (Our Best Bites)

7oz jar roasted red peppers (about 1C diced)

4 C grated pepper jack cheese

8oz cream cheese (I use low-fat)

3/4 C mayonnaise

2 T minced onion

3 cloves garlic, minced

1 T Dijon mustard

Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels. You want to make sure they are dry so they don't add moisture to the dip. Then dice 'em up.

In a bowl, soften cream cheese in microwave so it will be easier to stir. Add in mayo, onion, garlic, and dijon. Stir to combine and then add in grated cheese and the diced peppers. Place in an 8x8-ish dish (pie plate works). At this point you can pop it in the fridge if you're going to cook it later and you can even make it a couple of days ahead of time. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges. Mine usually takes 40-45 min.

Serve immediately. If the dip is done and your party hasn't started, just keep it warm in the oven. If you're eating left-overs, or you cooked it ahead of time, reheat in the oven as well. Funky things happen in the microwave. Don't ask me what, I'm sure Alton Brown could explain it, but I'm no food scientist.

You can serve it with anything that sounds good- tortilla chips, pita chips, crackers (choose a plain flavored one) or veggies. However my favorite is soft, warm baguette slices. There's something about toasty, chewy bread with gooey garlicky cheese that just makes me happy.

Sweet Potato Fries!

2009-11-13T12:13:00.000-08:00

The first time I ever tasted sweet potato fries was at Marketplace when we moved to Conway. They were fried like french fries with a sweet honey cinnamon sauce and just a sprinkling of salt, and they were so so good. They have a crispy, salty exterior and a soft, sweet center, I was sold!! Most sweet potato dishes in the US are so full of bad-for-you ingredients (deep frying oil, brown sugar, butter, marshmallows) that is just cancels out all of the good stuff. And sweet potatoes are very very good for you. They're packed with vitamin C, fiber, and tons of antioxidents, just to name a few. They're also are lower in carbs than a regular potatoes. This is a great, healthy alternative to french fries and they taste fantastic. And if you're totally ignoring this post because you don't like the sweet potatoes on the Thanksgiving table, then think again. These are totally different. Aaron used to hate sweet potatoes, or so he thought, and then we had these and now they're at the top of his list!

Baked Sweet Potato Fries (Our Best Bites)

2 medium-sized sweet potatoes

2 T extra virgin olive oil

1/2 t cumin

1/2 t oregano

1/2 t coriander

1 t kosher salt

1 t parsley

fresh ground pepper (about 10 turns of a pepper mill)

Directions:

Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray. (Do you need to spray it? Probably not. But I feel safer doing it!) Don't use a silpat, or parchment, or anything like that. You want them right on the metal sheet pan. Slice your sweet potatoes into french fry shape and size. I like mine to be 1/4", or maybe a tad bit bigger. Below is a picture of the steps I take to make the most out of the potato. It's pretty self-explanatory. Cutting them larger, like steak fries will sometimes result in a big soggy mess, so stay small to get the best results.

It's important that all of the pieces are evenly sized to ensure even cooking. So toss any irregular pieces aside (or eat them in another dish). When you're ready you'll have something that looks like a pile of carrots and you might even be able to trick any picky eaters you have at your house.

Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. If you've got more than a pound of sweet potatoes, add a little extra olive oil. They should all be glistening, just eyeball it.Then sprinkle on all of the herbs and spices and continue to toss until well coated.Place the fries on the baking sheet.

Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don't open the oven door, not even for a peak! Let them do their thing. After 15 minutes take pan of oven and flip the fries. If you try to do it one at a time it will take forever, I take a long spatula and get a bunch at at time in the pic below. It's super quick. Just flip, and then make sure they're spaced out again. Be careful because at this point they're quite soft.

Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown. Take them out of the oven and serve immediately. They cool off very quickly so they're best eaten right away. Serves about 4.

Carmel Apple Cider

2009-11-06T05:38:00.000-08:00

I love coffee, I love tea, and I love hot chocolate, but this time of year there is no substitute for good apple cider! This is actually Aaron's hot beverage of choice any time of year and he drinks his weight in caramel apple cider from Starbucks October through December. I decided to search for a recipe that we could make at home in hopes of duplicating that unmistakable Starbucks taste...and I found it!

Hot Caramel Apple Cider (by Our Best Bites)

1/2 gallon apple cider (64 oz or 8 C)

1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange

1 orange

8 cloves

2 cinnamon sticks (if yours are more than a year old- buy new ones!!)

1/4 t ground allspice

1/3 C jarred caramel sauce

Forgive me a minute while I go "Alton Brown" on you...The main difference between cider and juice is that cider doesn't go through all of the filtering processes that apple juice does, so it still has a lot of pulp and apple sediment in there. Check out this picture:

See how clear the juice is? A good apple cider should look kind of murky and when you shake it you should be able to see lots of pulp and stuff swirling around. It seems like there aren't too many regulations when it comes to labeling because I still see some brands of apple cider in the stores that are indistinguishable from apple juice.The biggest difference, however, is the taste. Apple juice is super sweet, yet watered down and not very flavorful. Apple cider is so flavorful it almost has a little zing to it. It really tastes like fresh apples all mushed up...because that's what it is! Don't even attempt this recipe with apple juice. You should be able to find apple cider just about anywhere these days. Look for one like this that is clearly labeled as cider, is made from 100% juice, and has no added anything!

Enough on that. Let's make this stuff...Begin by pouring 8 C of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves. This is brilliant (if I don't say so myself) because it eliminates the need for a little bag to hold your cloves, and stabbing them in the orange releases oils and lots of yummy flavor! (If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it).

Gently drop the whole orange into the pot. Bring cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you're keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you're going to have the pot warming for hours on end, take out the orange. After you've simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon!

And there you have it. I can't think of anything more perfect for a cool fall day. And it's a heck of a lot better, and cheaper than a coffee shop!

Pfeffernusse Cookies

2009-10-31T19:47:00.000-07:00

Last week I posted about one of my favorite "fall" cookies and I thought I'd be nice and save you the leg work of tracking down the recipe yourself...so here you go!

Pfeffernusse Cookies

(adapted from Martha Stewart's Cookies)

Ingredients:
2 1/4 c all-purpose flour
1/4 t freshly ground pepper
1 t ground cinnamon
1/2 t ground allspice
1/4 t ground nutmeg
1/4 t ground cloves
1/4 t baking soda
1/2 c unsalted butter, room temperature
3/4 c brown sugar
1/4 c molasses
1 large egg
1/2 t vanilla
1 1/4 c confectioners' sugar

Directions:
1. Preheat oven to 350. Line sheets with silpat or parchment.
2. In a medium sized bowl, combine the flour, spices and baking soda. In a large bowl, beat molasses, brown sugar and butter until fluffy. Beat in egg and vanilla. Slowly mix in the flour mixture and beat until just combined.
3. Roll about a tablespoon of dough into balls and arrange on prepared baking sheet about an inch apart. Bake for 14 minutes or until the tops of the dough are firm to the touch and have cracked slightly. Place cookies on wire rack to cool for 10 minutes.
4. Working in batches, add a few cookies into a high-sided bowl (or paper bag) filled with confectioners' sugar. Roll about or shake until cookies are well coated. Place back on wire rack to cool completely. Store cookies at room temperature in an airtight container.

Old Fashioned Apple Crisp

2009-10-16T12:08:00.000-07:00

Sorry I've missed a few weeks of recipes...I've been preoccupied with the sweetness of our little joy boy! I thought however, I would post this recipe that we made last night while Aaron's parents were in town. They brought perfectly ripe and ready apples from the Apple Valley Orchard in Tennessee so we wanted to make something using them. This recipe is super easy, super delicious, and great this time of year while apples are in season...Enjoy!

Old Fashioned Apple Crisp

Ingredients:
5 McIntosh apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Directions:
Preheat the oven to 350 degrees.
Butter a baking dish (oval or square work best).
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Bake for 1 hour until the top is brown and the apples are bubbly.
Serve warm with vanilla ice cream.

Green Harvest Couscous

2009-09-25T04:00:00.000-07:00

This week's recipe comes from Rachael Ray - I have gotten her magazine as a birthday present for several years now and I love it. It's full of delicous and easy recipes that actually taste good! I'll have to admit, I enjoy reading her magazine and cookbooks alot more than I enjoy watching her on television...her voice is really annoying to me! I mean don't get me wrong, if we passed on the street I would totally say hello to her :) The recipe is called Green Harvest Couscous and it's so great, promise me you'll try it!

INGREDIENTS:

One 10-ounce box couscous (plain works best)
1/4 cup extra-virgin olive oil
Grated peel and juice of 1 lemon
2 zucchini, quartered lengthwise and chopped
Salt and pepper
One 5-ounce package baby arugula, chopped
1/2 English cucumber, quartered lengthwise and chopped
2 scallions, thinly sliced
1 cup pecans, toasted and chopped
8 ounces goat cheese crumbles *** I use feta cheese instead***

DIRECTIONS:
1. In a medium saucepan, bring 2 cups water to a boil. Remove from the heat and stir in the couscous and 2 tablespoons olive oil. Cover and let stand for 5 minutes. Sprinkle with the lemon peel and lemon juice, then fluff with a fork.
2. Meanwhile, in a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the zucchini and cook until golden, about 5 minutes; season with salt and pepper.
3. In a large bowl, combine the couscous, zucchini, arugula, cucumber, scallions, pecans and half of the cheese; season with salt and pepper. Top with the remaining cheese.

**It's also really good if you use bib lettuce leaves and serve it as a wrap!!

Mexican Chicken Lasagna

2009-09-18T04:00:00.000-07:00

Mexican Chicken 'Lasagna'

This recipe is a fun twist on traditional lasagna that starts with corn tortillas to create a quick microwave casserole. In order to make this recipe according to the directions below, you need The Pampered Chef Deep Covered Baker - if you don't have it, contact me and I'll be glad to help you get one...it's totally worth it!!!

INGREDIENTS:

4 cups lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese
2 cups shredded Monterey Jack cheese
1 medium onion, chopped
1 can (28 oz) enchilada sauce
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken

DIRECTIONS:

1. Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four of the tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares, serve, and enjoy!

Jalapenos Galore!

2009-09-11T17:29:00.000-07:00

I can remember being a little girl and going out to eat with my parents at one of my favorite restaurants, Chi-Chi's (I don't think they are in business anymore), anyways, my dad would hide jalapenos in my nachos to prove to me that they weren't really as hot as I thought they were - pretty sneaky, huh? I've just always steered away from jalapeno peppers for whatever reason...until this week that is. One of my Pampered Chef hosts was selling jalapeno jelly that she made to raise funds for a mission trip she is going on in a few months - Not even sure if I liked the stuff, I bought five jars to support her!! Needing a quick appetizer to serve for a meeting I had at my house, I poured the jelly over a block of cream cheese and served it with crackers - by the time the night was over it was all gone, I had sold four more jars, and I found my new favorite snack! Thanks for the jelly Wendi!!

Then...I had a show this week and my host had tons of jalapeno peppers from her garden that she was giving away and so a gallon size bag of jalapenos came home with me - Before you ask, No, I did not try to make my own jalapeno jelly, I've decided to leave that to Wendi, but I didn't want to see them go to waste so I decided to try a new recipe...Baked Jalapeno Poppers!!!

It was so easy, so delicious, and surprisingly not too hot (Aaron would disagree). I didn't measure anything, so forgive me, but it was a half a block of cream cheese, some shredded cheddar cheese, and a fresh garlic clove mixed together and stuffed into halved peppers. Be sure to remove the membranes and seeds of the peppers to bring down the heat level. I topped them with a bread crumb and Parmesan cheese mixture. Baked for about 15 minutes at 400 degrees or until nicely browned... Who knew there were many things to do with jalapenos and cream cheese?!?!?

Football Cheeseball

2009-09-11T04:00:00.000-07:00

It's Friday and that means a new recipe for you to try... When I first started my Friday recipe blogs, I promised that I would bring you recipes that were budget friendly, healthy, and easy! Well, forgive me for straying a bit from my promise, but with College Football season in full swing I just have to tell you that I am a dip girl - Give me a Diet Dr. Pepper and a table full of dips and I'm in heaven!! And put the NOLES on TV and it's pretty much the best day ever! I love summer and I love Christmas......but there is just something magical about College Football Season :) So I'm going to feature some of my favorite dips for the next few weeks, then I give you my word I'll go back to main dishes.

Football Cheeseball

INGREDIENTS:
2 pkg. (8 oz. each) Cream Cheese, softened
1 pkg. (8 oz.) Shredded Sharp Cheddar Cheese
1/2 cup Grated Parmesan Cheese
1/2 cup Miracle Whip Dressing
2 green onions, chopped
1/4 tsp. black pepper
1 pkg. (3 oz.) Real Bacon Bits
2 Tbsp. pimiento strips
RITZ Crackers

DIRECTIONS:

BEAT cheeses and dressing with mixer until blended.
ADD onions and pepper; mix well. Refrigerate several hours.
FORM into football shape on serving plate; coat with bacon bits. Add pimento strips for "lacing." Serve with crackers.

Buffalo Cheese Dip

INGREDIENTS:

1 pkg. (8 oz.) Cream Cheese, cubed
1-1/2 cups finely chopped cooked chicken
1/2 cup Blue Cheese Dressing (I actually use Ranch Dressing instead)
1/2 cup hot pepper sauce for Buffalo wings
2 stalks celery, finely chopped

DIRECTIONS:

MIX all ingredients in medium microwaveable bowl.
MICROWAVE on HIGH 5 min. or until cream cheese is melted and mixture is heated through, stirring after 3 min.
SERVE hot with crackers or celery sticks.

And just in case anyone is wondering...FSU plays Jacksonville State on Saturday 9/12 at 5:00PM. SURELY we can win this game after last week's loss against Miami!!

Mexican Bean Dip

2009-09-04T04:00:00.000-07:00

Mexican Bean Dip

This warm layered bean dip is a great party appetizer…or perfect for watching the big game! And in honor of college football kick off weekend, I thought it was a perfect recipe to share (we love it so much that we usually make a double batch!!!).

Ingredients:
1 can (16 oz) 99% fat free refried black beans
¾ cup reduced fat Mexican blend cheese, shredded
1cup thick and chunky salsa
2 teaspoons lime juice
2 garlic clove, pressed
2 tablespoons snipped fresh cilantro
1 packet of taco seasoning mix
¾ cup diced red bell pepper
½ cup whole kernel corn
Reduced fat sour cream, optional
Serve with lime tortilla chips

Directions:
1. Preheat oven to 350 degrees. In Classic Batter Bowl, combine refried beans, ½ cup of the cheese, ¼ cup of the salsa, lime juice, garlic pressed with Garlic Press, and taco seasoning mix. Spread bean mixture in onto the bottom of Stoneware Mini Baker.

2. Sprinkle ½ cup of the bell pepper and corn evenly over bean mixture. Spoon remaining salsa over corn mixture. Bake 22-25 minutes or until heated through. Top with remaining cheese, bell pepper, and cilantro. Garnish with sour cream, if desired. Serve with lime tortilla chips and enjoy!!

We'll be cheering on the Florida State Seminoles for another year - we haven't given up on them yet, although we've had to walk away from the TV many times during recent games!! They were so good for so long, I guess they've just decided to give someone else a chance :) Or at least that's what I like to tell myself! The first game is this Monday, Sept. 7 at 8:00PM against Miami... So grab the ingredients for this awesome dip so you'll be fueled for the big game!

Pesto Tortellini Salad

2009-08-28T08:38:00.000-07:00

I hope you'll try this week's recipe, Pesto Tortellini Salad - it's great when you want a fast and fresh side dish or a light dinner entree. It's super simple to make and uses the fresh ingredients of your late summer harvest.

INGREDIENTS:
1 package uncooked refrigerated cheese filled tortellini
1 medium zucchini, cut in half lengthwise and sliced
1 cup grape tomatoes, cut in half
1/3 cup mayonnaise
¼ cup prepared basil pesto OR make your own fresh basil (recipe below)
1 garlic clove, pressed
¼ cup pine or walnuts, optional

DIRECTIONS:
1. Cook tortellini according to package directions, drain and rinse under running cold water.
2. Meanwhile, cut zucchini in half lengthwise using the Crinkle Cutter; cut into ¼ -inch thick slices. Cut tomatoes in half using Utility Knife.
3. In Classic Batter Bowl, combine mayonnaise, pesto and garlic, pressed with Garlic Press; mix well. Add tortellini, zucchini, tomatoes, and nuts; mix gently. Serve immediately or cover and refrigerate until ready to serve.

FRESH BASIL PESTO RECIPE:

INGREDIENTS:
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

DIRECTIONS:
1-Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2-Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.

Some interesting facts about BASIL:

Basil is described by Webster as being of the mint family used especially as a seasoning. But I have found that basil is much more than something we add to our spaghetti.
Basil is native of India, South Asia, the Middle East and has been grown for thousands of years in the Mediterranean region. Basil is found growing wild in tropical and sub-tropical regions of the world. There are many rituals and beliefs associated with basil. The French call basil herb royale. In Italy it is a sign of love, romance, and fine dining. Jewish folklore suggests it adds strength while fasting. Basil was said to be found in Christ's tomb after his resurrection. Greek Orthodox use basil to prepare holy water and pots of basil are placed below church alters. In Europe and India they place basil in the hands of the dead to ensure a safe journey.

Basil has been known for many years as an herbal remedy for diseases of the brain, heart, lungs, kidneys, and the bladder. It is primarily a digestive and nervous system aid. Infuse basil and use it as a tea for indigestion. Inhale basil tea to relieve cold symptoms. A tonic can be made by steeping basil leaves in wine for several hours. Basil has uplifting, energizing, anti-depressant properties. Last but not least, basil is very compatible with tomatoes. Basil is known as the tomato herb. Use sweet basil in your pesto, like in this recipe, as well as in your tomato sauces. Sprinkle dried or cut fresh basil over salads and sliced tomatoes. Basil also goes well in soups, salads, eggs, fish and meat dishes.

ENJOY!

Greek Lemon Chicken Soup!!

2009-08-21T13:12:00.000-07:00

This week's recipe is one of my favorites and I know you're going to love it too! It's called Greek Lemon Chicken Soup - sounds funny, but it's absolutely delicious! If you're tired of plain old chicken noodle soup or chicken and rice soup, this will be a refreshing change for your tastebuds!

This soup typically uses eggs to thicken the broth, but I've lightened up the recipe by using fat-free cream of chicken soup! It's so good, I know you'll love it too!

Ingredients:
2 cups chopped cooked chicken
2 medium carrots, coarsely chopped
½ cup chopped onion
1-2 lemons
2 tablespoons fresh parsley
1 garlic clove, pressed
1 can (10 oz) 98% fat free reduced-sodium condensed cream of chicken soup
3 cans (14.5 oz) 100% fat-free chicken broth
¼ teaspoon ground black pepper
2/3 cup uncooked long-grain white rice

Directions:
1. Chop chicken, carrots, and onion. Zest one lemon to measure 1 teaspoon zest. Finely snip zest using. Juice lemons to measure ¼ cup juice. Snip parsley; set aside.

2. Heat 4-qt Stockpot over medium heat until hot. Lightly spray with nonstick cooking spray. Add carrots, onion, and pressed garlic; cook and stir 2 minutes.

3. Stir in chicken, lemon zest, lemon juice, soup, chicken broth, and black pepper; bring to a boil. Stir in rice; reduce heat. Cover; simmer over low heat 15-20 m inutes or until rice is tender. Remove from heat; stir in parsley just before serving. Enjoy!!!

Coconut Curried Chicken with Couscous

2009-08-14T14:39:00.000-07:00

Because of my love for cooking, I've decided to share a new recipe with you each week on my blog. I know many of you also enjoy cooking, so feel free to try, taste, and respond with your thoughts. Or if you're someone that doesn't like to cook or is tired of making the same old thing, I would encourage you to step out of your comfort zone and try these recipes. I'm going to stick with recipes that are made in under 30 minutes because time is one of two things people are short on these days...the other is money, so my recipe choices will also be budget friendly. I'll be sure to throw in some interesting food tips about the ingredients as well as healthy reminders about why these foods are good for you.

This week's featured recipe is Coconut Curried Chicken with Couscous. Aaron and I had this just last night, it's one of our favorites!!

Coconut milk and curry powder are the keys to this recipe's authenticity, and luckily they are both easily found in most supermarkets.

Ingredient List:

1 lb. boneless skinless chicken breasts

4 medium carrots

1 medium onion

2 tsp curry powder (although I usually use a little more!)

1/2 cup golden raisins

1 can (13.5 oz) coconut milk

2 cups chicken broth (or veggie broth)

1 1/3 cups uncooked plain couscous

1 tbsp butter

2 tbsp snipped fresh cilantro plus additional for garnish

salt and pepper to taste

Directions:
1. For the chicken, cut into 1-inch pieces and season chicken with salt and pepper. Heat skillet over medium heat and add chicken, cook for about 3 minutes on each side or until golden brown and center is no longer pink. Remove from skillet and set aside.

2. As chicken cooks, peel carrots and thinly slice on a bias. Cut onion into 1/2-inch slices. Saute carrots and onion together in skillet, stirring occasionally. Stir in curry powder, raisins, and coconut milk. Add chicken back into skillet, simmer 5 minutes or until sauce begins to thicken.

3. Meanwhile, for couscous, pour broth into a small sauce pan and bring to a boil. Add butter and couscous. Cover, remove from heat, and let stand for 5 minutes. As couscous stands, snip the cilantro. Fluff couscous with a fork, stir in cilantro.

4. To serve, divide couscous among serving plates and spoon chicken mixture over couscous, garnish with additional cilantro...Enjoy!!

Food Tips:

Coconut milk is made by mixing the grated meat of a ripe coconut with warm water an then squeezing out the juice. Coconut milk is sold in cans. Always shake or stir the coconut milk before using. "Lite" coconut milk, made from the second squeezing of the coconut meat and water is less creamy and flavorful than regular coconut milk, but can easily be substituted in this recipe for a lower calorie version.

Couscous is a coarsely ground semolina pasta, it is a staple in many North African countries. Couscous can be found in the rice or pasta section of most grocery stores.