Tuesday, December 15, 2009

Sweet and Sassy Chicken

These were inspired from my sister, Amanda. Lately she has been cooking up a storm and I can't wait to try more of the recipes she is whipping up. She made this recipe as an appetizer, so feel free to simply dice the chicken rather than doing whole chicken breasts and serve them with a toothpick! They have a delicious flavor from the different spices, and the bacon cooks into them perfectly. Thanks for a new go-to meal Amanda!

Sweet and Sassy Chicken
Printable Version

2 chicken breasts
4 strips bacon
1/2 cup brown sugar
1 tsp. chili powder
2 tsp. minced garlic
1 tsp. dried basil

Mix the brown sugar, chili powder, minced garlic and dried basil together. Cover chicken completely on both sides with mixture. Wrap 2 strips bacon around each chicken breast and secure with a toothpick. Bake at 350 for 20 minutes or until cooked through.

Serves 2.

Recipe from: Amanda

Chicken Pot Pie

O Chicken pot pie...I have never really enjoyed you. The whole idea of an entire meal being shoved into one pan doesn't really excite me, or my hubby for that matter. Somehow, Paula Deen always pulls through. Maybe it is the butter and cream that is ALWAYS in her recipes, but they come out delicious and beyond my expectations each and every time. I decided to make them in mini shells and it was even more fun!

Chicken Pot Pie
Printable Version

2 pie crusts

1 egg, beaten

2 cups leftover cooked chicken

salt and pepper


1/3 cup butter

2/3 cup all-purpose flour

4 cups cream

1/4 cup chicken base

1 tablespoon minced garlic

1/2 small yellow onion, minced

1 cup frozen green peas, cooked

1 cup chopped carrots

Pinch fresh grated nutmeg


Special equipment: 4 (2-cup) individual baking dishes


Preheat oven to 350 degrees F.

Cut 8 circles, 4 larger, 4 smaller, out of the 2 pie crusts. Do not grease dishes. Place larger circles in the bottom and up the sides of the individual baking dishes. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.


Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual dishes that have the pre-cooked shells in them with chicken mixture and then top each with a small, uncooked circle of pie crust. Bake for 15 minutes or until top crust is brown and filling is bubbling.

Serves 4.

Recipe Adapted from : Paula Deen

Wednesday, December 9, 2009

Creamy Mac and Cheese with Parmesan Crusted Chicken

This dish was inspired by the Noodle Company. They serve a delicious macaroni and cheese and you can add some crusted chicken to the meal for just $2...anyway...this is not a plug for them, but for me! I wanted to try to replicate it...and this was pretty close! The flavor of the mac and cheese was just a little different, but O SO DELICIOUS! It comes in a close second to my
Momma's Mac and Cheese. This is perfectly creamy and the Parmesan Crusted Chicken adds the perfect crunch.

Creamy Mac and Cheese with Parmesan Crusted Chicken

Creamy Mac and Cheese
16 oz. desired noodles
1 Tbs. flour
1 Tbs. butter
1 cup heavy cream
1 cup 1% milk
1 1/2 cups colby jack cheese, shredded
1/2 cup parmesan cheese

Preheat oven to 400 degrees. Grease and 8x8 glass baking dish and set aside. Boil noodles until al dente, because they will cook the remainder of the way in the oven; drain.

While noodles are cooking, melt butter in a saucepan over low heat. Whisk in flour and cook for about 30 seconds. Add cream and milk, constantly stirring, and increase heat to medium. Add 1 1/2 cups colby jack cheese and 1/2 cup parmesan, stir until melted and slightly thickened. Add noodles and toss to coat. Transfer mixture to a the prepared baking dish.

Bake for 20 minutes, or until the sauce bubbles. Serve with Parmesan Crusted Chicken, below.

Parmesan Crusted Chicken
4 skinless, boneless chicken breasts, pounded to 1/8 inch thickness
1/2 cup flour
2 eggs
1 1/2 cups panko bread crumbs
1/2 cup parmesan cheese
1/4 cup vegetable oil

Combine panko bread crumbs and parmesan cheese. Season the chicken breasts with salt and pepper. Dredge chicken in flour, then eggs, then bread crumb/parmesan mixture. Allow to rest for at least 10 minutes.

In a large frying pan, heat the oil until hot but not smoking. Add chicken and reduce heat to medium, being careful not to burn panko crumbs. Cook, turning once, until crumbs are golden brown and chicken is cooked through, about 4 minutes on each side.

Recipe Adapted from Giada
Serves 4.

Tuesday, December 8, 2009

Crispy Chicken with Orange Dipping Sauce

"One of the best meals you have ever made". This is what my husband said after just a few bites of this delicious chicken. Thank you Williams-Sonoma for making me look good! I have always been afraid of frying for two reasons, 1-so many fried foods are fried wrong and are greasy, greasy; 2-the oil gets so hot so fast and the temperature is hard to maintain. I overcame both of those with this recipe! YES!!! This was not greasy at all, so flavorful, and I was able to keep the oil at a good temperature with one simple key: Patience. It is hard for me, but it paid off! This meal is to die for...

Crispy Chicken with Orange Dipping Sauce
Printable Version

3/4 cup orange marmalade
3 Tbs. soy sauce
2 Tbs. ketchup
1 1/2 tsp. worcestershire sauce

4 skinless, boneless chicken breasts, pounded to 1/8 inch thickness
1/2 cup flour
2 eggs
1 1/2 cups panko bread crumbs
1/4 cup vegetable oil

To make the dipping sauce, in a saucepan, stir together the orange marmalade, soy sauce, ketchup, and worcestershire sauce. Heat to simmering then divide into 4 small ramekins.

Season the chicken breasts with salt and pepper. Dredge chicken in flour, then eggs, then bread crumbs. Allow to rest for at least 10 minutes.

In a large frying pan, heat the oil until hot but not smoking. Add chicken and reduce heat to medium, being careful not to burn panko crumbs. Cook, turning nce, until crumbs are golden brown and chicken is cooked through, about 4 minutes on each side. Serve immediately with dipping sauce.

Recipe from: Williams-Sonoma "Chicken"
Serves 4

Apple Cinnamon Candied Almonds

These are amazing. Completely, 100% delicious. I will be sharing them with my neighbors and family over the holidays, and I know that they are all going to think I am the best gift-giver EVER! These will now be a tradition at Christmas in my home, thank you, Jen, for this perfect treat.

Apple Cinnamon Candied Almonds
Printable Version

2 egg whites
2 teaspoons vanilla
4 cups raw almonds
6 Tablespoons sugar*
6 Tablespoons packed brown sugar
1/4 teaspoon salt
2 Tablespoons cinnamon
2 Tablespoons powdered apple cider mix

Beat egg whites and vanilla until soft peaks form, add almonds and stir until almonds are evenly coated. Combine sugars, salt, cinnamon and apple cider mix in a separate bowl and then add to almonds, stirring again until well coated. Spread onto an oiled and parchment or tin foil lined baking sheet assuring that all the almonds are in one layer. This is how they will look at this point...I admit, I was scared!

Bake in preheated 250°F oven, yes 250 NOT 350, turning the almonds first after 30 minutes, and then every 15 minutes until dry and crunchy. This took about 1 1/2 hours in my oven, FYI.

Recipe From: Jen at Delightful Delicacies
Makes 4 cups

Sunday, December 6, 2009

Crusty Mexican Chicken

Surprisingly easy and delicious! This simple chicken meal had the perfect crunch to top moist, flavorful chicken. My husband even commented after his first bite how much he liked it! That is very, very rare in my household. Thanks Becky for this new go-to recipe!

Crusty Mexican Chicken

3 Tbs. lime juice
3 Tbs. honey
1 tsp. chili powder
2 chicken breasts
1/2 cup crushed tortilla strips
1/4 cup cheese

Marinate chicken in lime juice, chili powder and honey mixture for at least 10 minutes. Roll in chips. Bake at 425 for 15 minutes.
Sprinkle chicken with cheese and broil until cheese is melted.

1/3 cup diced tomatoes
1/3 cup salsa
1/4 cup cilantro
1 tsp. garlic powder
1/2 tsp oregano

Blend tomatoes, salsa, cilantro, garlic and oregano. Bring to a boil.

Place chicken on plate, top with sauce, and garnish with cilantro.

Recipe adapted from: Becky Cox
Serves 2

Sunday, November 22, 2009

Chicken Empanada

MMM Pie crusts, where have you been all my life? This was delicious. DELICIOUS. I love to take ingredients that I always have around my house and make them into something that seems like it took hours to make. The pie crust made this have the perfect texture and flavor. Thank you Paula! (even though I changed the recipe quite a bit!)

Chicken Empanada

Printable Version

3 cups cooked, shredded chicken

1 (8-ounce) package shredded Colby and Monterey Jack cheese blend

4 ounces cream cheese, softened

3 oz. green chilies

1 jalapeno, seeded and chopped

1 tablespoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 (15-ounce) package refrigerated pie crusts


Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Lightly brush the edges of crust with water. Place chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanada on the prepared baking sheet. Sprinkle top with cheese, if desired. Bake for 25 minutes.

Serves 4-6.

Recipe Adapted from: Paula Deen

Monday, November 2, 2009

Baked Cheesy Chile Rellenos

Okay, so these totally freaked me out when I first heard about them, about two years ago. A big, spicy pepper stuffed with cheese, NO THANK YOU. Well, recently me and spicy have been getting along a little better, so I gave them a shot. Guess what?!?! These aren't SPICY!!! It was crazy! After removing the seeds from the inside of the pepper the heat is gone and just yummy flavor remains. These were a perfect side to a mexican meal, and I felt like it really jazzed up our plate! (I did change this recipe quite a bit...most call for frying the chile...I am not into that!)

Baked Cheesy Chile Rellenos

2 poblano peppers

4 oz mozzarella cheese, cut into 2-2 oz. slices

Cheese Garnish
2 oz shredded cheddar cheese
4 Tbs. milk
1 Tbs. butter
1/2 Tbs. flour
1/2 tsp. garlic powder

Tomato Garnish
4 oz. diced tomatos
1/2 tsp minced garlic
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. minced onion

Rinse the chiles.
Preheat your oven to broil.
Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
When both sides are fairly evenly charred, remove them from the oven.
Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
After a few minutes, check them. Once the skin comes off easily, peel each chile.
Cut a slit almost the full length of each chile. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese.
Secure with a toothpick.
Bake for 13-15 minutes at 350 or until cheese is melted.
Top with tomato and cheese garnish.

Sunday, November 1, 2009


Number one meal for the week! Also, the worst blog picture ever....sorry! Cody loved this meal...and guess what??? It was a piece of cake to make! YES! These were perfectly creamy and delicious...I can't wait for my leftovers tomorrow! O, and they are named "Renchiladas" because of the ranch..ha!

Printable Version

4 boneless, skinless chicken breasts
, cooked and shredded
8 oz. reduced fat sour cream

8 oz. Ranch salad dressing
flour tortillas (10-15)
1 1/2 cups taco sauce or salsa

2 cups shredded cheese


In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Add shredded chicken to the large mixing bowl. Mix well with sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan. Fill one tortilla with some of the chicken mixture and a little cheese. Roll up tortilla a place seam side down in prepare baking dish. Repeat with remaining ingredients (usually makes 8 enchiladas). Add salsa or taco sauce to small bowl and mix together. Top enchiladas with mixture. Sprinkle with remaining shredded cheese.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla).

Serves 4...makes 6-8 "renchiladas"

Chicken with Balsamic BBQ sauce

MMM MMM good! This was a tangy, tasty meal that we gobbled up every bite of. Cous Cous seems to mix up the flavor of meals just enough to make them exciting. This had the perfect amount of bite from the balsamic vinegar and mustard and a tiny bit of sweet from the brown sugar. Give it a shot-you won't be sorry.

Chicken with Balsamic BBQ Sauce
Printable Version

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 chicken breasts, diced

Combine all the ingredients in small saucepan and stir until all are incorporated and the mixture is smooth.

Preheat oven to 375 degrees. Place the chicken in a baking dish, pour sauce over top of chicken, and bake for 15-20 minutes. Serve with rice or couscous.

Recipe adapted from: Giada D'lorentis
Serves 4

Thursday, October 29, 2009

Pumpkin Chocolate Chip Spice Cookies

O how I love pumpkin and chocolate...my mouth is watering just writing this....too bad I made these cookies a week ago and they are all gone! I know I didn't get this love from my mom because she is absolutely DISGUSTED by the though of these cookies! Why, I don't know. They fill all of my requirements for deliciousness: Chocolate, check. Puffy cookies, check. My husband won't touch them, check. (More for ME ME ME!) These are a pumpkin SPICE cookie, so if you are looking for a straight up pumpkin cookie, these are not it!

Pumpkin Chocolate Chip Spice Cookies

1/4 lb. butter
1 cup brown sugar
1/4 cup white sugar
2 eggs
1 cup pumpkin
2 cups flour
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. baking soda
chocolate chips

Combine butter, brown sugar, white sugar, eggs and pumpkin and cream. In a separate bowl, mix remaining ingredients, excluding chocolate chips, then combine. Add 1 cup chocolate chips and mix. Bake at 400 degrees for 10-12 minutes.

Momma's Sloppy Joes

Nothing is better than a nostalgic meal that you can re-create from your childhood, is it? I know sloppy joes is a funny thing to love, but I truly LOVE them. My mom always made sloppy joes, (though always was never enough in my book) and making these the other night brought me back home. These have the perfect, yes, I repeat PERFECT flavor. Give them a shot, you won't be sad that you spent 12 minutes on this dinner!

Momma's Sloppy Joes

1 pound ground beef
1 onion, minced
3/4 cup tomato sauce
1/4 cup tomato paste
1/2 cup catsup
1/2 tsp. chili powder
1 tsp. curry powder
1 tsp. mustard
1 tsp. sage
1 tsp. salt
1 Tbs. flour

Brown ground beef, add onion and cook until translucent. Mix all other ingredients in a separate bowl, then add to cooked beef and onion. Simmer mixture until heated through on low heat. Serve on buns.

Recipe From: Mom

Saturday, October 10, 2009

TCK (Tomato Chicken with a Kick)

Yep, TCK...Tomato Chicken (with a) Kick. I know, silly name, but it really describes the flavor. At first you just taste sweet, creamy tomato chicken, then comes the kick from the red pepper flakes. They compliment one another perfectly, especially when served with my
Spanish Rice.
(My mom even made this recipe by shredding chicken and cooking the sauce in a saucepan, then pouring it over the top and said it was great!)

TCK (Tomato Chicken with a Kick)

2 boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained and pureed
1/3 cup brown sugar
3/4 teaspoon crushed red pepper flakes

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on low for 4 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. Serve with rice.

Serves 4.

Recipe from Melanie

Spanish Rice

This Spanish rice was just perfect. Not too spicy, not too mild. If you are looking for a big statement with your rice, this is probably not the recipe to choose. It adds subtle, delicious flavor to any mexican meal. It is a quick side dish for enchiladas, tacos, or my recipe for TCK (Tomato Chicken with a Kick).

Spanish Rice
Printable Version

2 tablespoons olive oil
1/2 onion, chopped fine
1 Tbs. minced garlic
2 cups of medium or long-grain white rice
4 cups chicken stock (follow package directions for rice to liquid ratio
1 heaping Tbs. tomato paste
1 tsp. chili powder
1 tsp. of oregano
1 tsp. salt

In a large skillet brown rice in olive oil, over medium heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 5 minutes, or until onions are softened.

In a separate sauce pan bring stock to a simmer. Add tomato sauce, chili powder, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Taco Steak Rub

I love the 2 times a year that my hubby gets inspired to cook! I was just going to whip up some simple steak tacos with seasoning straight from the package, and for some reason, hubbs stepped in and made this delicious rub! I am so glad he did. It was divine. It is super easy to put together, too, so I will be making in in large batches so I just have it on hand when taco night comes around!

Taco Steak Rub

2 Tbs. chili powder
2 tsp. cumin
1 tsp. oregano
1/2-1 tsp. cayenne
1/2 tsp. salt
1/2 tsp. sugar
1 medium lime
2 pieces steak
any preferred taco ingredients

Combine spices for rub.
Squeeze 1/2 lime on each piece of steak then coat with rub. Cook steak either by barbeque-ing or by sauteeing in 2 Tbs. EVOO until cooked through.

Slice steak thinly and put into tacos. Enjoy!

Serves 2.

Sunday, October 4, 2009

Mexican Chicken Kiev

O my am I a good cook! I was seriously so big-headed after I made this meal, it was delicious! The best part being that it was absolutely a piece of cake! Seriously! It was absolutely PACKED with flavor and both of us devoured every last bite. The creamy cheese in the middle with a kick, the perfect panko mixture on the outside...o man! My mouth is watering as I type!

Mexican Chicken Kiev

2 boneless chicken breast halves
5 oz. diced green chilies, pureed
1 cup colby jack cheese, shredded
1/4 cup fine bread crumbs
(I used whole wheat panko)
1/8 cup Parmesan cheese, grated
3/4 tablespoon chili powder

1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon pepper
1 egg
2 tablespoons butter, melted

Pound chicken breasts to 1/4 inch thickness.

Combine chilies and cheese and place in the center of each chicken piece. (Sprinkle with small amounts of chili powder, cumin, and salt if desired.)
Roll up and secure ends with a toothpick.

Crack egg in one dish. Combine bread crumbs, Parmesan cheese, & seasonings. Dip chicken rolls in egg & roll in bread crumb mixture. Place chicken rolls seam side down in a baking dish. Melt 2 Tbs. butter and drizzle over the top of chicken.

Bake uncovered in a 400 degree oven for 20 minutes.

Serves 2.

Adapted from All that Splatters

Grilled cheese and Bacon Sammies

Talk about grilled cheese sandwiches with a kick! These were 100% delicious and so much fun. They had a perfect crunch to the crust, as well as the salty-savory combo of the melted cheese and bacon crisps. If you ever want to make the plain old grilled cheese special...here it is.

Grilled Cheese and Bacon Sammies

4 slices whole wheat toast
1/2 cup cheese
2 slices bacon, cooked and diced
2 Tbs. butter

Melt 1 Tbs. butter in skillet on low heat. While butter is melting, place 1/4 cup cheese on 2 slices of bread.
Scatter 1 slice of diced bacon on each slice. Top with second slice of bread. Place sandwich in skillet with butter. Cook on one side, about 5 minutes. Melt remaining 1 Tbs. of butter in skillet. Turn sandwich over and cook until browned and cheese is melted.

Serves 2.

Recipe from Rachel Ray

Tuesday, September 29, 2009

Molten Chocolate Cake

Okay, so have you ever eaten a molten chocolate cake at a restaurant and feel like you were in the middle of a dream it was so good? And have you ever though how amazing the dessert chef must be to whip up something THIS delicious? Well...you can now be that dessert chef sending your guests into their own little chocolate heaven...and it is SOOOO easy! I know you may not believe me, but just read the recipe below, it is a piece of cake! I want this every day of my life...but I am afraid that would bring on some very unwanted pounds.

Molten Chocolate Cake

4 pieces semi sweet baking chocolate (4 oz. total)
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbs. flour

Preheat over to 425 degrees. Spray 4 custard cups with Pam and place on cookie sheet. Microwave chocolate and butter in large bowl on high for about 1 minute, or until butter is melted. Whisk until chocolate is also melted. Stir in powdered sugar until well blended. WHisk in eggs and egg yolks. Stir in flour. Divide evenly between cups. Bake for 13-14 minutes until sides are firm and center is soft. Let stand one minute. Invert cakes onto dishes (I had to run a knife between the cake and dish on the edges to loosen it.) and top with ice cream and/or whipped cream.

Serves 4.

Recipe from The PioneerWoman

Sunday, September 27, 2009

Chicken Stuffed Shells

Mmm MMM good! These were perfectly creamy, flavorful, and of course, cheesy! I love pasta. I love pasta way too much...and these hit the spot. There was just enough chicken in the shells to fake me out and make me feel like MAYBE I was eating something healthy! I decided to put a pink sauce on top rather than the traditional red sauce, and what a good decision that was! Give these a shot...they are bomb.

Chicken Stuffed Shells
Printable Version


12 jumbo uncooked pasta shells
1 heaping tsp. garlic cloves (minced)
1 chicken breasts (cooked and shredded)
1 (15 oz) container ricotta cheese
1/8 cup Italian breadcrumbs
¾ teaspoon salt
¼ teaspoon pepper
¾ teaspoons dried parsley
½ tsp. oregano
½ tsp. basil
1/8 cup heavy cream
¼ cup parmesan cheese
1 cup mozzarella cheese

2 heaping tsp. minced garlic
4 oz tomato sauce
4 oz tomato paste
7 oz stewed or diced tomatoes
2 tsp. dried oregano
½ Tbs. dried basil
1 tsp. sugar
½ tsp. black pepper
½ tsp. cornstarch
¼ cup heavy cream
¼ cup milk

Cook pasta shells according to package directions. Rinse with cold water, separate and set aside.
Combine garlic, chicken, ricotta cheese, bread crumbs, cream, salt, pepper, parsley, oregano, basil, parmesan, and half of the mozzarella.
For sauce, put tomatoes in a food processor until smooth. Combine all ingredients in a separate bowl and add tomatoes to create a pink pasta sauce.(you may substitute this sauce with red or white sauce, if you prefer.)
Pour half of the pasta sauce into the bottom of a large baking dish. Stuff shells 1 by 1 with the chicken/cheese mixture and place in rows into the baking dish on top of the sauce. Top the shells with shredded mozzarella and pour the over half of the sauce over the top of shells. Bake in the oven at 375 degrees for 20 minutes.

Serves 3.

Rice Crispie Cookies

Yes, rice crispies COOKIES, and yes, this is the 3rd batch of cookies I have made this week! We have had quite the sweet tooth at our house lately...we better calm it down or we will put on quite a bit of weight! Mom wonderful momma introduced me to these delicious little gems. They are basically just a chocolate chip cookie dough, but instead of chocolate chips, you add rice crispies. They have the perfect 'crunch' that makes you go back for more...careful, they are hard to put down!

Rice Crispie Cookies
Printable Version

1 cup butter
1/3 cup vegetable oil
1/3 cup applesauce
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 1/2 cups white flour
2 cups wheat flour
1 tsp. baking soda
1 1/2 cups oatmeal, coarsly ground
2 1/2 cups rice crispie cereal

Beat butter, applesauce, and oil together. Add sugars, eggs, vanilla and salt. Combine flours, soda, ground oatmeal in a differnet bowl then add to sugar mixture. Mix to combine. Add rice crispies and stir to combine. Using two spoons, drop dough in small balls onto a greased cookie sheet.
Bake at 375 degrees for 10 minutes.

Makes about 60 cookies.

Recipe from: Mom

Wednesday, September 23, 2009

Peanut Butter Cinnamon Cookies

These are not your plain old Peanut Butter Cookies...they are better! A neighbor of mine brought me these cookies as a "welcome to the neighborhood" gift, and now we are great friends! (Both because of the cookies and I like her personality!) Seriously, I could not figure out what would be so good about her plain old Peanut Butter Cookies, and then she told me that there was Cinnamon in them....delish. They kind of have a fall flavor, so there is no better timing than now to make them!

Peanut Butter Cinnamon Cookies

1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup peanut butter
1 egg
1 tsp. vanilla
milk chocolate chips

Cream butter, sugars, peanut butter, egg and vanilla. Blend in flour, baking soda, cinnamon and salt. Stir in chocolate chips if desired. (I topped mine with chocolate chips and stirred some in...they were way better stirred in!) Bake at 375 degrees for 9-11 minutes.

Makes about 40 cookies.

Recipe from: Jaime

Homemade Cranberry Sauce

This is hands-down the best cranberry sauce. I never liked cranberry sauce until this year I decided to make it myself for Thanksgiving...it was deathly! I still have a tupperware of it and I am sneaking spoonfuls each day-I just can't stay away!

Cranberry Sauce

4 cups fresh cranberries
1 cup sugar
3/4 cup water
3 Tbs. 100% Orange juice
1/2 tsp. vanilla

Dissolve sugar in water and orange juice while bringing to a boil. Add cranberries and reduce to simmering. Simmer for about 10 minutes, or until all cranberries have popped. Remove from heat and add vanilla. Enjoy!

Saturday, September 19, 2009


Chippers, chippers, O how long I have tried to master you for. Today was the day! I believe that I got as close to making the Paradise Chipper cookies today as I ever have...and I will stick with this recipe! It was to die for. At my first bite I screamed to my hubby..."They taste like chippers! They TASTE LIKE CHIPPERS!" Now, this is both positive and negative. Positive because, well, they are delicious. Negative because I haven't stopped eating them all evening. You won't be disappointed. Not to mention that they are 100% whole wheat flour, so some of the guilt is taken away!!


1/2 cup butter
1/2 cup butter flavored shortening
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
2 cups wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 1/2 cups oat flour(whole oats ground to a flour consistency, 1 1/2 cups whole oats=1 cup oat flour)
Scant 1/2 cup coarse oats (whole oats coarsely ground)
1/3 cup ground coconut
1/3 cup coarsely ground rice crispies
3/4 bag milk chocolate chips

Cream butter, shortening and sugars. Mix in eggs and vanilla. Add in flour, baking powder, baking soda, salt, cinnamon and oats. Mix until combined. Add in coconut, rice crispies and chocolate chips and stir to combine.

Using hands, roll into smaller than ping-pong ball size balls. Bake at 400 degrees for 7-8 minutes.

Makes about 60 cookies.

Monday, September 14, 2009

Grilled Chimichiladas

Grilled Chimichiladas
Printable Version

2 tablespoons light mayonnaise
1/4 cup chopped fresh cilantro
juice from 1 lime
2 tablespoons sour cream
3 cups cooked, shredded chicken
2 cups shredded cheese
1 tablespoon salsa
4 oz green chilies
1/4 large onion
4 whole wheat flour tortillas

Mix the mayonnaise, cilantro, lime juice, and sour cream a in a large bowl.
Puree salsa, green chilies, and onion until smooth, then add to mayonnaise mixture. Add chicken and cheese and toss to combine.

Arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. If the tortilla will not stay closed on its own, use a toothpick to secure ends. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Serves 4.

Adapted from: Melanie

Sunday, September 13, 2009

Hasselback Potatoes

These are killer! Seriously, killer! My hubbs is now requesting these with every meal that can have potatoes served with it. This was such a fun way to mix it up from the regular baked potato. I can't wait to have them again!

Hasselback Potatoes

4 medium baking potatoes
4 tsp. minced garlic
2 tablespoons butter
Coarse salt
Freshly ground black pepper

Preheat the oven to 425. Put the potato on a cutting board, flat side down. Start from one end of the potato, cut almost all the way through, making thin slices.

Arrange the potatoes on a baking sheet. Melt butter and stir in minced garlic. Spread between the slits. Sprinkle some salt and freshly ground black pepper over the potoates.

Bake the potatoes for about one hour or until the potatoes turn crispy and the flesh is soft.

Recipe From: Melanie

Thursday, September 3, 2009

Blonde Brookie

You know that you're in trouble when something tastes just as good the second day as the first. I usually count on the fact that with sweets, it just isn't the same the next day. This dessert did not pull through for me that way! They are delicious straight out of the oven AND the next day; still just as moist with a perfect crunch on the top and edges. I couldn't decide if this was a cookie or a brownie, it is the perfect mixture of each! (that's why it's a "Brookie")!

Blonde Brookie

Printable Version

2 ¼ c. flour

3 eggs

2 ½ tsp. baking powder

1 tsp. vanilla extract

½ tsp. salt

1 (12 oz.) pkg. chocolate chips

1 ¾ c. packed brown sugar

¾ c. butter or margarine

Combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a large mixing bowl until creamy. Beat in eggs and vanilla; gradually beat in flour mixture. Stir in chocolate chips. Spread into 15x10 inch jelly roll pan for thin brownies or a 9x13 cake pan for thick. Bake 20 min(thin)-30 min(thick) at 350 degrees.

Recipe From: The Bennion Cookbook

Chicken Tikka Masala

I have really been into Indian food lately, haven't I? Well, I guess I will just have to blame it on all of the other food bloggers out there...this recipe has been circulating its way across food blogs for a while, and I kept avoiding it. Avoiding it for two reasons. (1)There were two different spices, Turmeric and Garam Masala, that I had never heard or wanted to search for in a store. (2)The recipe wanted me to broil my chicken to cook it. This may sound crazy, but I was nervous! I thought it would get dry, just burn the outside, just not work period! (O how wrong I was...I can't wait to broil my chicken in the winter instead of baking it...much quicker and sooooo moist!) However, after having the recipe pop out at me on way too many blogs, I had to suck it up and make it. I AM SO GLAD THAT I DID! It was an A+ delicious meal, totally flavorful, and totally easy. Try it, don't be stupid like me and wait to see it on 18 other blogs. Enough said.

Chicken Tikka Masala

3-4 chicken breasts
1/3 cup plain or vanilla yogurt
1 Tbs. cumin
1 Tbs. coriander
1 1/2 tsp. kosher salt
3/4 cup heavy cream
14 oz. can diced tomatoes (pureed if preferred)
3 Tbs. butter (divided)
1/2 onion
2 tsp. minced garlic
1 heaping tsp. ginger spice
1 1/2 Tbs. Garam Masala
1/2 Tbs. sugar

1 c Basmati rice
1/2 Tbs. Turmeric

1/2 cup frozen peas(optional)

Cook 1 cup rice with 2 Tb butter, 1/2 Tb ground turmeric and 2 c water. (The turmeric adds a subtle flavor - it's more about the vibrant yellow color it creates.)

Mix 1 1/2 tsp. salt, 1 Tbs. cumin, and 1 Tbs. coriander. Season the chicken breasts with the mixture, using a fork to press seasoning into breasts. Coat both sides of chicken with yogurt. Set the chicken on a metal cooling rack over a foil-lined cookie sheet and place it about 10-12 inches below a broiler for 5-7 minutes on each side. It should have a few black spots, which remove easily when dicing. Remove from oven and dice.

While chicken in broiling, dice or puree the onion and saute with 1 Tb butter over med-high heat until slightly browned. In a separate bowl mix garlic ginger, 1/2 Tbs. salt, Garam Masala, sugar, diced tomatoes.
Add to onion in saute pan and allow sauce to simmer for 5 minutes.

After sauce has simmered, add in 3/4 cup heavy cream and stir to combine. Add chicken to sauce.

Serve the rice with the Chicken Masala over the top and an option is to cook the frozen peas, drain, and top dish. They really added a nice crunch as well as more color to this bright meal!

Serves 4.

Recipe Adapted from: The Sisters Cafe

Wednesday, August 26, 2009

Grilled Lemon Chicken

This is a healthier take on my
Lemon Chicken that I make at least once a month, and it was delicious. I am so happy that we gave this a try, it will be a perfect for those hot summer days when cooking on the stovetop or in the oven makes your house way too hot. Not to mention it is even quicker to make...man I love BBQ's! Cody said that he might even like this recipe better than the original version, which was a massive shocker to me!

Grilled Lemon Chicken
Printable Version

2 Boneless, skinless chicken breasts, cut into pieces
6 Tbsp. soy sauce (or All Natural Bragg Liquid Aminos to be gf)
Salt and Pepper

Soak chicken breasts in soy sauce for at least 30 minutes. Coat each side with salt and pepper and grill.
Serve with rice and lemon sauce (below).

1 1/4 cup sugar
1/3 cup lemon juice
2 Tbsp. butter
2 Tbsp. cornstarch
1 cup water

In medium saucepan mix together sugar and corn starch. Then add remaining ingredients. Bring to boil stirring constantly. Cook until thickened.

Sunday, August 23, 2009

Crispy Potatoes

These little gems were perfect for a scrumptious side dish, and are similar to my Grilled Potatoes. My hubbs would eat meat and potatoes for every meal, so I have to figure out a way to mix it up a little bit, and these were just right. They are perfectly tender on the inside because of the "steam" step in cooking them, and also have a delightful crunch from the butter and baking. I think they would be perfect to serve to children because of their small bite size pieces as well!

Crispy Potatoes
Printable Version

1/4 cup vegetable oil

3 russet potatoes, peeled, and cut into 1/2-inch cubes

salt and pepper

3 tablespoons water

1 tablespoon unsalted butter

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

Serves 3.

Recipe From: Melissa d'Arabian