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Saturday, July 22, 2017

Broccoli-Rice Casserole (No Canned Soup)


Ingredients

4 cups (10 ounces) fresh broccoli florets and stems, chopped (stems should be VERY finely chopped)
Juice of ½ lemon
¼ cup chopped onions
1 clove garlic, minced
1 stalk celery, chopped
2 tablespoons butter
¾ cup minced mushrooms
1 tablespoon flour
12-ounce can 2% or regular evaporated milk
½ teaspoon salt
⅛ teaspoon white pepper
2 cups shredded Cheddar cheese (can use any cheese you like here, I like to use some smoked Provolone or Gouda if available)
1¼ cup cooked rice

Instructions


Steam or microwave (about 3 minutes on HIGH) chopped broccoli and stems until tender but still bright green. Squeeze lemon over broccoli.
Melt butter in skillet. Add onions, garlic, celery and mushrooms and saute until softened. Stir in flour and cook about one minute to take away the raw flour taste. Whisk in milk and continue whisking until slightly thickened. Season with salt and pepper. Add 1½ cup cheese and stir to melt.
[Microwave directions for Step 2] Add butter, onions, celery and mushrooms to 2 quart batter bowl. Cover and microwave on HIGH for 5 minutes. Add flour to vegetables and stir. Whisk in milk and cook uncovered on HIGH for 6-7 minutes. Whisk after 4 minutes and once a minute thereafter to even out the cooking. Season with salt and pepper. Add 1½ cup cheese and stir to melt. Sauce will thicken more as it sits.
Combine broccoli, rice, and cheese sauce. Turn into 1½ quart greased casserole dish. Sprinkle with remaining ½ cup cheese. Bake at 350 degrees F until bubbly.
Notes


 If this is going to be sitting for any length of time before baking, add at least ¼ cup of milk (maybe more) to make up for all the moisture the rice absorbs.


Cheesy Italian Sausage Potato Chowde


Ingredients

½ cup diced yellow onion
1 pound loose mild Italian sausage
½ teaspoon extra virgin olive oil
4 cups peeled, diced potato
3 cups chicken stock or broth
1 cup diced celery
1 cup heavy cream (or milk)
1 cup shredded cheddar cheese

Instructions


In a pan, heat the olive oil over medium heat. When hot, add the onions. Sauté until translucent and add the Italian sausage. Break apart the sausage with a spoon and stir occasionally. When the sausage is brown, remove from heat.
In a soup pot, combine the potatoes, chicken stock and celery. Over medium-high heat, bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until the potatoes are tender.
Use a slotted spoon to transfer the cooked sausage and onions to the soup pot. Add the cream and cheddar cheese, stirring until all ingredients are combined and warmed again. Serve with additional cheddar cheese and green onions sprinkled on top.

Friday, July 21, 2017

Chicken Scallopini


Ingredients:

4 (6-ounce) skinless, boneless chicken breast halves 
2 teaspoons fresh lemon juice 
1/4 teaspoon salt 
1/4 teaspoon black pepper 
1/3 cup Italian-seasoned breadcrumbs Cooking spray 
1/2 cup fat-free, less-sodium chicken broth 
1/4 cup dry white wine 4 teaspoons capers 1 tablespoon butter

How to Make It:


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

T.G.I. Friday Spicy Cajun Chicken Pasta






Ingredients:

10 ounces cooked fettuccine (cooked al dente)
1 cup Spicy Cajun Pasta Sauce (recipe follows)
1 tablespoon Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 teaspoon chopped parsley

Spicy Cajun Pasta Sauce:
2 ounces olive oil
1 tablespoon fresh chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
cornstarch (mix about a table spoon with a couple table spoons cold
water to form a slurry)
salt and pepper to taste

Procedure:



1. Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.

2. Thicken to consistency with cornstarch; season to taste with salt and pepper.

3. Add cooked pasta to sauce and heat through until hot.

4. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.

Hissy Fit Dip


1 pound ground sausage, browned and drained
1 (16 oz.) container sour cream
1 (8 oz.) package cream cheese, softened
1 (8 oz.) package velveeta cheese, cubed
4 oz. monterey jack cheese, grated
2 tablespoons fresh chives, minced, optional
1/2 tablespoon Worcestershire sauce
1/2 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
Crackers, garnish

How to make it:


Preheat oven to 350º F and lightly grease a square baking dish or skillet with non-stick spray.
In a large bowl, combine sour cream and softened cream cheese in a large bowl, and stir in Worcestershire
sauce, parsley, onion powder, garlic powder and sage until incorporated.
Fold in sausage, velveeta, jack cheese and chives until mixed in thoroughly, then transfer mixture to baking
dish.
Place in oven and bake for 50-60 minutes, or until molten, bubbly and golden brown.
Remove from oven and serve hot with chips or sliced baguette.

Sunday, July 16, 2017

Cheesy Chicken Quesadillas


Ingredients

1 Rotisserie Chicken, shredded
1 cup salsa
1 teaspoon ground cumin
1 teaspoon oregano
dash of salt
4 oz. cream cheese
8 flour tortillas
1/4 cup melted butter
2 cups shredded Monterey Jack cheese

Instructions


Preheat oven to 375 degrees.
Heat the first six ingredients in a large skillet over medium heat until cream cheese is melted and blended throughout the mixture.
Lightly brush one side of each tortilla with butter and place (butter side down) on baking sheet.
Spread about 1/3 cup of chicken mixture on one half of the tortilla and then cover with a good sprinkling of the cheese.
Fold over each tortilla and bake for about 10 minutes until slightly crisp and lightly brown.
Cut into wedges and enjoy!


Cheesy Broccoli Casserole


Ingredients

4 cups chopped broccoli
1 (10 ounce) can of cream of chicken soup
1 cup mayonnaise or miracle whip (we prefer mayo)
1/4 cup of butter melted (1/2 stick)
2 large eggs, slightly beaten
1/2 medium onion finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups extra sharp cheddar cheese
1/2 sleeve of Ritz crackers, crushed

How to make it


Preheat oven to 350*F
Place broccoli in a steaming basket on stove and steam for 5 minutes or until broccoli is tender to a fork.
Remove broccoli from stove and chop into bite sized pieces. Place into a medium size mixing bowl.
Add to broccoli, soup, mayonnaise, butter, eggs, onion, salt and pepper. Mix well.
Add 3/4 cup of cheese to broccoli mixture and mix well.
Pour entire contents into an 8x8" square baking dish.
Top with remaining 3/4 cup of cheese and Ritz crackers.
Bake for 30 minutes or until cheese is melted and top is golden.

Thursday, July 13, 2017

BBQ Green Beans


1 lb. sausage {I used Jimmy Dean’s- HOT}
1 can crescent rolls
2 cups cheddar cheese, shredded
4 eggs, beaten
3/4 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 small yellow onion, chopped
1 green or red bell pepper, chopped

How to make it


Preheat oven to 375.  Brown sausage & drain.  {Daddy suggests adding the onion & bell pepper to the sausage while it’s browning…he doesn’t like crunchy veggies in his food}  Spray a 9x13 with PAM & line with can of crescents.
Breakfast Casserole6
Layer sausage on top of crescents…
Breakfast Casserole5
…and if you didn’t add the onion & pepper to the sausage before, layer it on top now!
Breakfast Casserole4
In a separate bowl, mix/beat 4 eggs, salt, & pepper.  SO, I know the recipe called for a specific amount of salt and pepper, but I definitely fudged…a lot.  I like a lot of pepper, so I added more  & I’m pretty sure I was generous with the salt too.  Daddy also suggested adding butter, so I added a couple of tablespoons for a DELICIOUS Paula Deen effect.
Top sausage/onion/pepper with 2 cups of cheese {it looks like I used colby & monterrey jack} and pour the egg evenly over the top. 
Breakfast Casserole3
Bake at 375 for 25 minutes or until cheese is brown/bubbly :)  I can seriously taste it.
Breakfast Casserole
Serve it warm, right outta the oven OR let it sit for about 30 minutes and cut it into breakfast bars. A breakfast keeper for sure and something I know would impress the in-laws :)

BEST BREAKFAST CASSEROLE EVER


1 lb. sausage {I used Jimmy Dean’s- HOT}
1 can crescent rolls
2 cups cheddar cheese, shredded
4 eggs, beaten
3/4 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 small yellow onion, chopped
1 green or red bell pepper, chopped

How to make it


Preheat oven to 375.  Brown sausage & drain.  {Daddy suggests adding the onion & bell pepper to the sausage while it’s browning…he doesn’t like crunchy veggies in his food}  Spray a 9x13 with PAM & line with can of crescents.
Breakfast Casserole6
Layer sausage on top of crescents…
Breakfast Casserole5
…and if you didn’t add the onion & pepper to the sausage before, layer it on top now!
Breakfast Casserole4
In a separate bowl, mix/beat 4 eggs, salt, & pepper.  SO, I know the recipe called for a specific amount of salt and pepper, but I definitely fudged…a lot.  I like a lot of pepper, so I added more  & I’m pretty sure I was generous with the salt too.  Daddy also suggested adding butter, so I added a couple of tablespoons for a DELICIOUS Paula Deen effect.
Top sausage/onion/pepper with 2 cups of cheese {it looks like I used colby & monterrey jack} and pour the egg evenly over the top. 
Breakfast Casserole3
Bake at 375 for 25 minutes or until cheese is brown/bubbly :)  I can seriously taste it.
Breakfast Casserole
Serve it warm, right outta the oven OR let it sit for about 30 minutes and cut it into breakfast bars. A breakfast keeper for sure and something I know would impress the in-laws :)

Sunday, July 9, 2017

ROASTED GARLIC MUSHROOMS


Ingredients

16 even-sized open cup mushrooms, stalks cut level
3 Tbsp corn or vegetable oil
1/4 c unsalted butter, softened
3 clove garlic, chopped very finely
2 Tbsp fresh thyme, chopped
1 1/2 Tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs
Order Ingredients Powered by Chicory


How to Make it



1 Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic,thyme, lemon juice and seasoning.

2 Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Honey Balsamic Roasted Brussels Sprouts


Ingredients

1 1/2 lbs brussels sprouts
3 tbsp olive oil separated
3/4 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp balsamic vinegar
2 tsp honey

Instructions


Preheat oven to 425°F.
Line a baking sheet with aluminum foil or use a Silpat silicone baking mat.
Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise.
In a large bowl, toss brussels sprouts with 2 tablespoons of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.
Transfer the brussels sprouts to baking sheet and roast until tender and caramelized, about 20 minutes.
Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

broccoli cheddar quinoa bites


Ingredients

¾ cup uncooked quinoa, rinsed
1½ cups vegetable broth or water (for cooking quinoa)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely minced
1½ cups shredded cheddar cheese
½ teaspoon paprika
Crushed red pepper (optional) to taste

Instructions



In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
Preheat oven to 350° F. Spray mini-muffin tins with cooking spray.
Put a heaping tablespoonful of quinoa mixture into prepared muffin cups. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.

Read more at http://alidaskitchen.com/2014/03/27/broccoli-cheddar-quinoa-bites/

Oven-Baked Mexican Quinoa Casserole


Ingredients

1 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 cup uncooked quinoa
796 ml (28 oz) can diced tomatoes, with liquid
½ cup water
2 tbsp nutritional yeast (optional)
1 tbsp tomato paste or ketchup
1 tsp cumin
1 tsp oregano
½ tsp chilli powder (more if you like things spicy)
Salt & freshly ground pepper
540 ml (19 oz) can black beans, rinsed and drained
311 g (11 oz) can corn kernels, with liquid
3 cups baby spinach
Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.

Instructions



Preheat oven to 350F.
Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 litre/3 quart casserole dish). Add onion and garlic, and sauté until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
Add quinoa, diced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine.
COVER and place in oven and set timer for 30 minutes.
Carefully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water.
Return to oven WITH LID and set timer for another 30 minutes.
Carefully remove casserole from oven and stir in spinach. It will wilt from the heat.
Top with sour cream, diced avocado and/or cilantro and serve.
IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.

MEAT LOVERS QUICHE RECIPE


INGREDIENTS:

1 homemade or store-bought single-crust pie dough
6 large eggs, well beaten
1/2 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 slices bacon, cooked and crumbled
1 cup cooked ground sausage
1/2 cup diced ham
2 large green onions, chopped
1 cup shredded cheese

DIRECTIONS:


Preheat oven to 425º. Press crust into a 9 inch quiche pan, prick crust and bake until lightly browned, about 10 minutes.
In a large bowl whisk together the eggs, milk, salt and pepper. Sprinkle the bacon, sausage, ham, green onions, and cheese evenly on top of precooked crust. Pour the egg mixture on top.
Bake for 20 minutes until the center is set and a toothpick comes out clean. Allow to cool slightly before serving.

Saturday, July 8, 2017

TURKEY RANCH CLUB WRAP


Ingredients

1 Trotilla Wrap (I used multi-grain, use what ever you prefer) 
2 ounce of smoked turkey
1/2 slice sharp american cheese (or cheese of your choice)
2 slices cooked bacon**
1 tablespoon Ranch dressing
2 tomato slices 
Romaine lettuce (you could also use baby spinach) 

Directions


Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine. 

Fold sides in and then roll up. 

**Bacon can be cooked in skillet, oven, or microwave.

BACON BREAD!!! Yes! Now!


1/2 cup peppers, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls


How to make it:



Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)

Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

BACON BREAD!!! Yes! Now!


Ingredients

12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions


In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

3 INGREDIENT CHICKEN


1) CHICKEN
2) PACKET DRY ITALIAN SEASONING MIX
3) 1/2 CUP BROWN SUGAR

How to make it:


MIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR.......COAT CHICKEN ON ALL SIDES.....LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE.....BAKE AT 350 DEGREES UNTIL IT'S GOLDEN BROWN...25 MINUTES ON EACH SIDE.....

LASAGNA TIMPANO


Pesto
Tomato Sauce
Alfredo Sauce
Lasagna Noodles
Salami
Mozzarella
Parm
Provolone
Ricotta

INSTRUCTIONS


Lasagna timpano starts with a basic pesto, meaty tomato sauce, and alfredo. After you have those 3 things, you cook the lasagna (try and undercook it a bit) and build the thing. Use a heavy oven safe bowl and spray it down first. The toughest part is building the crust, but after you have that, it's easy to make the layers. Mine started with 3 alfredo layers (2 of which included salami), 2 pesto layers, a cheese layer(mozz, prov, and parm), 3 red sauce layers (2 of which included ricotta), and a top layer of alfredo, with extra cheese randomly in various other layers. Keep everything on the dry side so it doesnt fall apart when you flip it, but reserve some red sauce to serve on the side after you cut it up. Bake at 350 for about an hour and 15 minutes, and let it sit for AT LEAST 20 minutes before flipping and cutting.

Friday, July 7, 2017

Buffalo Cauliflower Bites




Ingredients

1 head cauliflowers, broken into small florets

1/4 cup cider vinegar

1/4 cup sweet paprika

1 Tbsp. garlic powder

1/2 tsp. smoked paprika

1/4 tsp. cayenne pepper, or to taste

1/8 tsp. fine sea salt

Directions

1. Preheat the oven to 450 degrees or prepare a grill for medium-heat cooking. Roast cauliflower on a parchment-paper lined baking sheet or place it on a grill rack and cook, turning occasionally, until browned and tender, 10 to 15 minutes.

roasting cauliflower

2. Meanwhile, whisk vinegar, sweet paprika, cayenne, salt and 3 Tbsp. water together in a large bowl. Taste the sauce. If you like it hotter (we did!), add a bit more cayenne.

3. Toss the cauliflower in the sauce until well coated and transfer to a platter

PARMESAN CAULIFLOWER BITES


INGREDIENTS:

1/2 cup vegetable oil
1 cup Panko*
1/4 cup freshly grated Parmesan
1 tablespoon Emeril’s Essence Creole Seasoning
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten

DIRECTIONS:



Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko, Parmesan and Emeril’s Essence; set aside.
Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately.

Thursday, July 6, 2017

Coconut Buttermilk Cake



4 large eggs
2 egg yolks
2 tsp. vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
1 cup unsweetened shredded coconut, lightly toasted
2 cups sugar
4 1/2 teaspoon baking powder (that’s not a typo there’s a lot of baking powder in this cake)
1/2 tsp. salt
2 sticks (8 ounces) unsalted butter, at room temperature
White Chocolate Buttercream (recipe below)
1 cup toasted coconut chips
1/2 cup coconut milk

How to make it :


1. Toast the coconut in an ungreased pan at medium heat. It will probably take about 4 minutes. As soon as any of the coconut starts to brown immediately remove from the heat. Continue to stir until the coconut stops browning.
2. Preheat the oven to 350°. Line the bottoms of three 8 or 9 inch round cake pans with parchment paper. Spray the sides of the pan with cooking spray (I highly recommend Baker’s Joy).
3. Put the eggs and the egg yolks in a medium mixing bowl, add the vanilla and 1/4 up of the buttermilk. Whisk to blend.
4. Combine the flour, sugar, baking powder, and salt in a large mixing bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Add the coconut. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
5. Add the egg mixture in 3 additions, scraping down the sides of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.
6. Bake the cake layers for 28 to 32 minutes, or until a cake tester inserted in the center comes out clean and the cake begins to pull away from the side of the pan. Let layers cool in the pans for 10 minutes, then carefully turn out onto wire racks, peel off the paper liners, and let cool completely.
7. To assemble the cake: Place one layer flat side up. Brush with coconut milk. Spread about 3/4 cup of frosting over the layer to the edge. Repeat with the next layer. Place the last layer on top and and use the remaining frosting to cover the top and sides of the cake. Don’t worry about it looking neat: to finish the cake cover the entire thing with coconut chips.
Note: When I assembled my cake I only used two layers. I sliced each layer in half and ended up with a four layer cake. I used the remaining layer and one cup of reserved frosting to make Coconut Cake Truffles. The cake truffles (I’ll post the recipe later this week) are one of the most popular things I’ve ever brought into work so if you have some time you might want to reserve a layer to make a batch.
White Chocolate Buttercream:
3 sticks unsalted butter, very soft
2 tbsp. milk
9 ounces of high quality white chocolate, melted and cooled to lukewarm
1.5 tsp. vanilla extract
2 3/4 cups confectioners sugar
In a medium bowl, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well. Add the vanilla extract and beat for 3 minutes. Gradually add the sugar and beat until creamy and of desired consistency

Mini Meatloaf Pepper Rings



INGREDIENTS

4 large bell peppers (red, yellow, or orange)
2 lbs. lean ground beef
1½ tsp creole seasoning
¼ cup Italian bread crumbs
1 egg
¼ cup shredded Parmesan
A pinch crushed red pepper flakes
3 cloves garlic, finely chopped
1 tbsp olive oil
1 tbsp fresh chopped parsley
1 cup shredded Italian cheese blend
1 28 oz. can crushed tomatoes

INSTRUCTIONS


Prepare peppers by slicing off a little of the top and bottom of each pepper. Do not discard these. Cut out ribs and seeds. Slice into 3 thick rings and place on a sheet pan lined with parchment for easy clean up. Dice up remaining parts of peppers to use in meat mixture.
Prepare meatloaf mix: Mix ground beef with seasoning, bread crumbs, egg, Parmesan, red pepper flakes, garlic, and remaining diced peppers until combined.
Stuff each pepper with meat mixture leaving a dome of the mixture on top of each pepper.
Heat olive oil in a large oven-safe pot over medium-high heat. (If you do not have an oven-safe pot, you will just transfer them into a casserole dish to bake later).
Brown each stuffed pepper ring for about 4 to 5 minutes on each side. You may need to do this in 2 batches depending on the size of your pot.
Once, browned on each side, pour crushed tomatoes over the stuffed pepper rings. (Transfer to casserole dish before topping with crushed tomatoes if you do not have an oven-safe pot.
Bake at 350 degrees for 35 to 45 minutes. Top with cheese and bake for 5 more minutes. Top with fresh parsley and serve.

Tuesday, July 4, 2017

Mexican Cornbread Casserole-For You Sandy


1-2 lbs of ground meat
1-2 packs taco seasoning mix (add one for every 1lb of meat)
2 boxes corn muffin mix
1-14 oz can of cream corn
1-14 oz can of kernel corn, drained
1 1/2 C shredded cheese
1-4 oz chopped green chiles, drained

How to make it:



Brown the ground add taco seasoning per package directions.
Mix the corn muffin mix per directions. Stir in half of cream and kernel corn.
Spread half of the corn muffin batter in the greased baking pan. Top with the meat. Spread remainder of cream corn and kernel corn over the meat. Sprinkle half the cheese then the green chiles. Spread the remainder of corn muffin batter on top then the remainder of the cheese. Bake for 35-40 mins until cornbread is baked through. Let stand for 5 mins.
This does make a great leftover too!

Saturday, July 1, 2017

EASY HOMEMADE BAGELS


INGREDIENTS

1½ cup warm water
1 tablespoon yeast
3 tablespoons sugar
1 tablespoon salt
4½ cups flour
1 tablespoon garlic powder, onion powder etc. [optional]

INSTRUCTIONS


Preheat oven 375 degrees.
Sprinkle yeast on top of warm water. Add sugar and let set for a few minutes. Stir in salt (and garlic powder options). Add flour one cup at a time. Knead for 10 minutes (I use my standing mixing, using the kneading paddle). Place dough in buttered bowl (turn over so that is is buttered on top and bottom). Let rise covered for 30 minutes. Separate dough into 6-12 balls. Shape bagels. Cover and let rise for 30 minutes. Place in 5 inches of boiling water (about 4-5 bagels at a time). Simmer for ½ -1 minute on each side. Bake for 30 minutes or until golden brown, on a greased cookie sheet.

Southern Potato Salad


Ingredients

2 lbs of potatoes, peeled and diced
7 hard boiled eggs, chopped
1 cup of mayonnaise – (I’m a Hellman’s girl myself)
1 tsp yellow mustard
4 TBSP of sweet pickle relish
Salt and pepper to taste

DIRECTIONS


1. Place eggs in a pan covered with cold water. When the water starts to boil, reduce the to low and simmer uncovered for 1 minute . Remove from heat and COVER and let stand for 20 minutes. Or you could also bake your eggs in the oven for the perfect hard boiled egg!
2. Peel and dice the potatoes into about 1 inch pieces.
3. Cover them with water and bring them to a boil for about 15 minutes or until tender. Drain in a colander.
4. Let the potatoes cool before mixing so they won’t crumble. I actually put mine in a bowl in the refrigerator for about an hour.
5. In a separate bowl, mix the other ingredients together.
6. Then add the potatoes and mix gently.
ENJOY!
 
 
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