Thursday, December 27, 2012

Chipotle Chicken




This is so flavorful.......great in a wrap or over a salad.  Serve with black beans, lettuce, cheese, sour cream or anything else that tickles your fancy.
 
 
c/o Life as a Lofthouse

2 pounds boneless, skinless Chicken Breasts
1/2 cup Zesty Italian Dressing
1/2 tbs minced Garlic
1 ( 1 oz ) packet Ranch Dressing Mix  (mixed with 1/2 cup of water)
1/2 tbs Chili Powder
1/2 tbs ground Cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours! Shred with fork and serve in salads, burritos, tacos.. whatever you want! So easy, So good!

Banana Bundt Pound Cake










This is a nice alternative to banana bread when you have over ripe bananas that you want to use up.

Mix:  1 8oz package of cream cheese and 1 stick of butter, until creamy
 
Add:  3 cups of sugar, slowly and 4 eggs one at a time
         3 cups of flour, 1/2 tsp baking powder, a pinch of salt
         2 medium bananas broken up or mashed
        1/4 cup milk, eggnog, or bourbon if you're feeling riske
        1 tbsp vanilla
       
Pour:  into a bundt pan and bake for 80 minutes at 325

Drizzle vanilla or chocolate frosting once cool.
        

Spinach Artichoke Dip


This one is a hit.  I highly recommend.

Mix:  1 can artichoke hearts chopped
         2 packages chopped frozen spinach, thawed and drained
         1 8 oz. package of cream cheese
         2 tbsp mayo
         2 tbsp butter
         1/2 cup mozzerella cheese
         1/2 cup parmesean cheese
         salt/pepper

Pour:  into a casserole dish

Sprinkle:  bread crumbs and parmesean cheese on top

Bake:  at 350 for 30 minutes

Thursday, November 22, 2012

Chocolate Chip Cookie Pie

Mmm...mmm....good!!!!   Very rich, so serve with ice cream or whipped cream.



from A Little Bit Crunchy A Little Bit Rock and Roll

1 unbaked pie shell 
2 large eggs
1/2 cup flour
small pinch salt
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels (plus additional chips for drizzle)
1 cup chopped pecans or walnuts (optional)

Preheat the oven to 325 degrees F.

Beat the eggs, on high, until foamy.  Beat in the flour and then both sugars.  Beat in the butter.  (I usually have a few small specks of butter left in the batter- this is fine and the pie will turn out great.)  Stir in the chocolate chips and nuts.  Spoon into the pie crust and bake for 55-60 minutes.  Cool on a wire rack.

For the topping:
Melt 1/4 cup chocolate chips.  Add about a 1/2 teaspoon oil.  Stir and pour into a zipper bag.  Cut off a tiny corner and drizzle over the pie.

Optional:
Serve with vanilla ice cream or whipped cream.

Thursday, November 8, 2012

Sweet and Salty Bars





SUPER EASY AND SUPER DELICIOUS
1 ROLL PILLSBURY SUGAR COOKIE DOUGH -16 OZ.

1C. CRUSHED PRETZELS
3C. MINI PEANUT BUTTER CUPS, HALVED
10 CARAMELS PLUS 1 T. HEAVY CREAM (OR HALF & HALF)
1/2C. CHOCOLATE CHIPS, MELTED TO DRIZZLE ON THE TOP WHEN COOL
SEA SALT FOR SPRINKLING

PREHEAT OVEN TO 350 AND LINE 8X8 PAN WITH NONSTICK FOIL.

PRESS HALF THE COOKIE DOUGH IN PAN. TOP WITH CRUSHED PRETZELS. TOP WITH HALVED PEANUT BUTTER CUPS. IN THE MICROWAVE, MELT 1 TABLESPOON HEAVY CREAM AND 10 CARAMELS. POUR OVER THE PB CUPS AND PRETZELS. CRUMBLE REST OF COOKIE DOUGH ON THE TO. BAKE 30-35 MINUTES. COOL. CUT INTO SQUARES, DRIZZLE WITH MELTED

Sunday, October 14, 2012

Pumpkin Poundcake



c/o Shugary Sweets blog

Ingredients
    For the Pound Cake:
    • 1 1/2 cup butter, softened
    • 2 3/4 cup sugar
    • 6 eggs
    • 2 tsp vanilla extract
    • 3 cup flour
    • 1 tsp cinnamon
    • 1/4 tsp ground nutmeg
    • 1 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp ground ginger
    • 1/4 tsp ground cloves
    • 3/4 cup canned pumpkin puree
    For the Caramel Sauce:
    • 1 cup brown sugar
    • 1/2 cup heavy cream
    • 1/4 cup corn syrup
    • 2 Tbsp butter
    • 1 tsp vanilla extract
    • 1 tsp pumpkin pie spice
    • 1/2 cup walnuts, chopped
    Instructions
    In large bowl, cream butter and sugar. Beat in eggs, one at a time. Add vanilla extract. In separate bowl, mix flour, cinnamon, nutmeg, baking powder, salt, ginger and cloves. Add dry ingredients slowly, alternating additions with the pumpkin. Mix just until combined.
    Pour into two greased and floured loaf pans. I like to put parchment paper on the bottom of the pans to be sure they come out well.
    Bake in a 350 degree oven for about 70 minutes, until toothpick comes out clean. Cool in pans for about ten minutes, then remove to wire rack.
    Meanwhile, make sauce by combining brown sugar, cream, corn syrup and butter. Bring mixture to a boil and continue to boil on low for 5 minutes. Remove from heat and add in vanilla, pumpkin pie spice and walnuts.
    To serve, slice or cube pound cake and drizzle generously with caramel sauce. 

    Classic Apple Pie

    Caramel-Pecan-Apple Pie
    This literally took 15 minutes of prep, and it turned out divine.  As classic as apple pie gets!!!


    Crust
    1 box Pillsbury® refrigerated pie crusts, softened as directed on box
    Filling
    6 cups thinly sliced, peeled apples (6 medium)
    3/4 cup sugar
    2 tablespoons all-purpose flour
    3/4 teaspoon ground cinnamon
    1/4 teaspoon salt
    1/8 teaspoon ground nutmeg
    1 tablespoon lemon juice
    Topping
    1/3 cup caramel topping
    2 to 4 tablespoons chopped pecans
    • 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
    • 2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
    • 3 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Immediately after removing pie from oven, drizzle with caramel topping; sprinkle with pecans. Cool on cooling rack at least 2 hours before serving.

    Saturday, September 15, 2012

    Chocolate Peanut Butter Chip Cookies








    These were divine.  Each time I make them, they are devoured, and it's a nice diversion from the classic chocolate chip cookie!

    Mix 2 cups flour
           3/4 cup of cocoa
           1 tsp baking soda
           1/2 tsp salt

    Mix 2 1/2 sticks of butter
           2 cups sugar
           2 eggs
           2 tsp vanilla extract

    Gradually add flour mixture and one 10oz bag of peanut butter chips

    Bake at 350 for 8-9 minutes

    Friday, August 10, 2012

    Lemon Pound Cake

    Directions:

    1. Mix butter and sugar.
    2. Add eggs, sour cream,lemon juice and zest; mix well.
    3. Add salt, flour, and baking powder to mixture.
    4. Add milk.
    5. Bake at 325°F in a well greased loaf pan for 50 minutes

    Wednesday, August 1, 2012

    Chocolate Chip Cookie Bites

     From:   goboldwithbutter.com

    Makes 4 dozen cookie bites
    Ingredients:
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1/2 cup (1 stick) butter, softened
    1 cup light brown sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 cup chopped pecans, toasted
    1 cup miniature chocolate chips
    Directions:
    Preheat oven to 350°F. Place paper liners in mini muffin pans.
    In a medium bowl, whisk together flour, baking powder and salt. Set aside.
    In a large bowl, beat butter and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture, mixing just until combined. Stir in pecans and chocolate chips.
    Place about 2 teaspoons dough in each lined muffin cup. Bake 10-12 minutes or until lightly browned and cookies are set. Cool in pans on wire racks.

    Saturday, June 9, 2012

    Strawberry Banana Bread

    adapted from Angie McGowan of Eclectic Recipes
    3 bananas, overripe
    1 stick (1/2 C or 8 tbsp) melted butter
    2 eggs
    3/4 c. sugar
    2 tsp vanilla
    3/4 c. all purpose flour
    3/4 c. whole wheat flour
    1/2 tsp. baking soda
    1 1/2 tsp. baking powder
    1/2 tsp. salt
    3/4 c. sliced or chopped strawberries
    Preheat oven to 350F. In a large mixing bowl, mash bananas until there are no large chunks left. Add cooled melted butter and mix, then eggs and mix, then sugar and vanilla and mix again.
    In a second bowl, whisk together flours, baking soda, baking powder, and salt both to combine and aerate. Add flour mix to wet ingredients and stir slowly by hand until just combined. Do not overmix or the bread will be tough.
    Fold in chopped or sliced strawberries until distributed well. If using frozen strawberries, I suggest bringing them to a complete thaw and then pressing lightly with paper towels to remove some of the liquid so as not to compromise the integrity of the bread.
    Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean.

    Saturday, May 12, 2012

    Fudgy Chocolate Chip Cookie Bars

     


    INGREDIENTS

    1/2
    cup LAND O LAKES® Butter, melted
    2
    cups graham cracker crumbs (32 squares)
    1
    bag (8 oz) Heath® Bits 'O Brickle® toffee bits (1 1/2 cups)
    1
    roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
    1
    bag (12 oz) Hershey’s® semi-sweet chocolate baking chips (2 cups)
    1
    can (14 oz) Eagle Brand® Sweetened Condensed Milk
    1
    tablespoon LAND O LAKES® Butter
    1
    teaspoon McCormick® Pure Vanilla Extract

    DIRECTIONS

    1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. 2 In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm. 3 Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust. 4 In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits. 5 Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.

    Wednesday, April 11, 2012

    The Food Experiment: Super Moist Banana Cupcakes

    The Food Experiment: Super Moist Banana Cupcakes: Banana Cupcakes with Chocolate Frosting from Southern Cakes by Nancie McDermott 2 cups all purpose flour 1 tsp baking soda1 tsp baking ...

    Slow Cooker Parmesan Pork Roast


    Parmesan Pork Roast
    Compliments of It’s a Keeper www.everydaytastes.com
    1 boneless whole pork loin roast (4 pounds)
    2/3 cup grated Parmesan cheese 1/2 cup honey
    3 Tbsp soy sauce 2 Tbsp dried basil 2 Tbsp minced garlic
    2 Tbsp olive oil
    1/2 tsp salt
    2 Tbsp cornstarch 1/4 cup cold water
    Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
    Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Slice roast; serve with gravy.

    Super Moist Banana Cupcakes


    Banana Cupcakes with Chocolate Frosting from Southern Cakes by Nancie McDermott

    2 cups all purpose flour
    1 tsp baking soda1 tsp baking powder
    1/2 tsp salt3/4 cup (1 1/2 sticks) butter, softened
    1 1/2 cups sugar
    3 eggs, beaten slightly
    1 tsp vanilla
    1/2 cup buttermilk
    1 1/2 cups mashed ripe banana (about 3 bananas)

    Chocolate Frosting:
    1/2 cups butter
    1/3 cup cocoa powder
    1/3 cup evaporated milk or half and half
    4 cups sifted confectioners sugar
    1 tsp vanilla

    To make the cake, heat the oven to 350F. Grease your 9 inch cake pans or line the cupcake pans with liners. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.
    In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one at a time and then the vanilla. Beat well for 2 or 3 minutes, scraping down the bowl occasionally until you have smooth batter.
    Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter evenly into cupcake liners.
    Bake at 350 for 18-20 minutes until the cakes are golden brown, spring back when touched lightly in the center. Allow to cool in pan for a few minutes and then transfer to a cooling rack.

    To make the frosting, combine butter, cocoa and evaporated milk (or half and half) in a medium sauce pan. Place over medium heat and bring to a gentle boil. Cook, stirring often for about 5 minutes, until the cocoa dissolves into a dark buttery mixture. Remove from heat and stir in the sifted confectioners' sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting. Frost cupcakes as desired and Enjoy!

    Saturday, March 10, 2012




    Slow Cooker Chicken and Dumplings

    adapted from Betty Crocker


    Mix 1 envelope chicken gravy mix
    and 1 can condensed chicken broth into crockpot

    Add 2 boneless, skinless chicken breasts and any veggies on hand
    ( I used potatoes and carrots)

    Cook for 2 hours on high

    Mix 1/2 cup sour cream with 1 tablespoon flour
    Add to pot and stir

    Add 1/4 cup of white wine (optional)
    Cook for 20 minutes

    Mix 1 1/2 cups Original Bisquick® mix with 1 tsp onion powder and 1/2 cup milk until dough forms.
    Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of topping comes out clean.

    Serve immediately.

    Monday, February 20, 2012

    Classic Beef Stew


    Okay, this one is made in the crockpot, but stove top Dutch oven works, too.

    Place 1 lb of stew meat in crockpot
    Pour 1/4 cup of flour, 1/2 tsp salt, 1/2 tsp pepper over meat
    Add 2-3 cloves minced garlic, 1 bay leaf
    1 tsp worcestershire sauce
    1/2 tsp onion powder
    1 1/2 cups beef broth
    3/4 cup red wine
    carrots
    Cook on high 5-6 hours
    Great winter's night meal. I served it over mashed potatoes, with Pillsbury biscuits to mop up the broth. Yum!