Monday, January 26, 2009
Tuesday, January 20, 2009
My hubby gave me a "pound" after eating this meal...which is a major complement in his world. That means that this meal is automatically put into our rotation! I love getting new, fresh recipes to mix it up a little...and this one isn't serve with rice, which in our life is a major shocker. This was a quick meal as well as extremely tasty...enjoy!
From: The Open Pantry
4 boneless, skinless Chicken Breasts
4 Bacon strips, cooked crisp and finely chopped (I used turkey bacon)
1 cup BBQ sauce (I used honey BBQ sauce)
2 Roma tomato's, chopped
2 green onions, chopped
1/2 cup Cheddar Cheese, shredded
Bake chicken breasts in the oven for about 20 minutes at 350 degrees. Smother the chicken breasts with BBQ sauce on both sides and return to oven for about 3-5 minutes, until breasts are cooked through. Evenly top each chicken breast with cheese and then bacon, broil for 30-60 seconds under the broiler to melt the cheese. Top the chicken breasts with the chopped tomato and green onions.
I must be missing my sister lately...which is silly because she only lives 40 minutes away! I have been making lots of the recipes that she cooked for me while I was in hair school. This is a simple, delicious, meal that we ate often. I had forgotten about it, which makes it even better to taste a flavor you haven't had in a while. The corn flakes add an extra texture and the dry ranch dressing really kicks it up! This is a great meal for hard-to-please eaters...there is nothing not to like!
2 chicken breasts
1/2 cup corn flakes
1/2 cup bread crumbs
1/4 cup parmesan cheese
1/2 package dry ranch dressing mix
1 egg OR 1/8 cup butter, melted
Mix the above dry ingredients together. Coat chicken in egg or butter, then dredge in dry mixture. Bake at 350 for 15 minutes, and 375 for the remaining 10 minutes(to crisp up your breading).
Sunday, January 18, 2009
Saturday, January 17, 2009
Death by Chocolate. And Peanut Butter. That is how I want to go...and these cookies are the perfect way to do it! Thank you Melanie at My Kitchen Cafe for bringing these little morsels (with tons of calories) into my life. I will forever love you, yet hate you at the same time! I am afraid that I cannot make these too often, or I might gain a little (or a lot) of weight! Enough said? I think so....Enjoy....
From: Melanie at My Kitchen Cafe
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk
Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup confectioners' sugar
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.
Thursday, January 15, 2009
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup butter, softened
1 tsp vanilla
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp baking soda
Mix all ingredients well. (Your dough will be rather sticky, but still easy to roll without sticking to your hands). Roll into golf size balls and roll in sugar to coat. Place on cookie sheet. Flatten with bottom of glass. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting.
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla, coconut, etc.) - I used coconut flavoring and it was delicious!
3-4 Tbsp milk
Coloring if wanted
Mix well and add a little more milk or powdered sugar to get the right consistency. (I loved these cookies without frosting, my hubby loved them with it!)
Sunday, January 11, 2009
I haven't eaten stromboli for 4 years...FOUR YEARS! Yet, I still remember how good it is, and it definitely lived up to everything that I remembered. Basically it is a rolled up sandwich or pizza, depending on what you put inside. My FAVORITE is simply a cheesy garlic roll, it is absolutely divine, I urge you all to make at least half a loaf of this recipe, then go crazy on the other half.. Cody preferred having his stuffed to the brim with as much filling as possible, but really, just use your imagination when filling your own. (Some do ham and cheese with a dressing filling, others a pepperoni pizza...)O, and P.S. I TOTALLY cheated when I made this recipe this time...I used pre-made Rhodes loaf frozen bread. I hate to admit it, but it was delicious and much simpler!
2 ½ cups lukewarm water
2 tsp. yeast
1 Tbs. salt
3 Tbs. sugar
3 Tbs. vegetable oil
6 cups flour
Dissolve yeast in water, add remaining ingredients, let sit for 20 minutes knead for 2-3 minutes. Divide dough in half, let sit 10 minutes. Roll each out into a rectangle.
Rhodes Frozen Loaf dough
Thaw 1 loaf of bread by following package directions. Divide dough in half. Roll each out into a rectangle.
Cheesy Garlic filling:
2 egg yolks(save whites for topping)
1 Tbs. oil
1/2 tsp. garlic powder
1/2 tsp. pepper
3/4 cup mozzarella
Mix together and brush evenly over one rectangle. This one is great as a "side dish" to your more filling roll.
Alfredo Deluxe filling:
1/3 cup Alfredo Sauce
1 piece boiled, shredded chicken
3 slices turkey bacon, cooked and chopped
1/8 cup canadian bacon, cooked
3/4 cup mozzarella
Spread other rectangle with Alfredo sauce. Top with chicken, turkey bacon, canadian bacon, and mozzarella.
Roll rectangle lengthwise and pinch together at seam. Place seam down on a greased 9x13 cookie sheet. Tuck ends under to prevent fillings coming out during baking. Both rolls can be placed on the same baking sheet. Top generously with egg whites, garlic salt, and oregano. Cook rolls together at 350 degrees for 30 minutes.
Serves 4. (AT LEAST!)
Saturday, January 10, 2009
I always feel like my garlic bread and my cheese bread are missing something. Well, today, I combined the two! This may be very obvious to all of you, but for some reason this has never crossed my mind before. Tonight we were blessed with this amazing side dish...I hope you all indulge!
Me and my hubbs made dinner together tonight, and it was so much fun! (Well, besides the fact that I was a little distracted when slicing the bread for our Garlic Cheese toast and I sliced my hand...then lighting the entire paper towel roll on fire while trying to stop the bleeding...that's a story for another day!) Cody is an absolute PRO at burnt butter anything...I had never even eaten burnt butter food until I married him, and boy was I missing out. It is so delicious, extremely easy, and pretty much the most fattening dish of your day!!! All good reasons to make this meal, right?
Thursday, January 8, 2009
Growing up, I ate french dips on a regular basis. Now, my mother must have loved me, because she always used REAL roast beef. (By real I mean not pre-sliced and purchased at Target like what I do!) I like to make this an easy, LESS than 30-minute meal. It literally takes me 8 minutes...tops. Not to mention the nostalgic feeling I get when eating it...thanks for all of the memories, mom.
Wednesday, January 7, 2009
First of all...I got a new camera, so expect MUCH higher quality pictures to be appearing on
this blog! I was so excited when I uploaded this pic...it looks professional! YEAH! Anyway, the meal
itself tasted professional as well. I always look at manicotti recipes and think..."I can whip that up
in a flash"! I seem to forget about the STUFFING part. So, this meal itself is an extremely
easy meal to make...it just takes time. I, however, feel that it is well worth it! This meal is very
heavy, I can only eat one shell, and my husband can eat two. I serve it with Divine Breadsticks, so
that definitely adds to our full factor. I would estimate that this meal can serve four as long as you
have a delicious side dish as well!
10 uncooked manicotti shells
1 (15 ounce) container ricotta cheese
3 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1 teaspoons dried basil
1 teaspoons dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
leaf spinach, minced (optional)
2 cups spaghetti sauce
Cook manicotti to al dente, about 8-9 minutes. Meanwhile, in a bowl, combine the ricotta cheese, 2 cups mozzarella cheese, parmesan cheese, egg, seasonings, and spinach(optional).
Spread 1/2 cup spaghetti sauce on the bottom of an 8x8 baking dish. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce.
Cover and bake at 375 degrees F for 30-35 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is heated through.