It is no secret that I loooove me some good food. So to document my culinary journey, I've decided that from now on when I try a new recipe and love it, I will post it here. This is mostly for me, but if you'd like to try, by all means, enjoy!
Magical Peanut Butter Cookies-by Paula Deen
Buffalo Chicken Rolls
Buffalo Chicken Rolls
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.
Red and White Pasta
*Don't let this simple pasta fool you. I thought oh heck looks easy but probably isn't great... I'll try it once...it was amazing!
Red and White Pasta
- 1 pound box Penne Pasta
- 1 (26 oz) jar meatless Spaghetti Sauce
- 1 (16 oz) jar Alfredo Sauce
- 3 cups shredded Mozzerella Cheese*I also added a LB of ground beef. We have to have meat around here. (cook the meat and add it to the red sauce)
Directions: Preheat oven to 375 degrees. Boil and cook pasta in a large pot of water according to package directions. Drain.
In a 9x13 glass baking dish, spread 1/2 cup of spaghetti sauce on bottom. Pour half of the cooked pasta on top. Pour half the alfredo sauce, half the spaghetti sauce and 1 cup of cheese evenly over pasta. Repeat with remaining pasta, sauces and cheese. Cover with foil and bake for 30 minutes or until hot & bubbly!
Crispy Onion Chicken
*I am NOT an onion fan. But I LOVE those French's Fried Onions you usually put on things like green bean casserole. This turned out GREAT! Darren said it was the best chicken he's had in a long time-and its SO easy!
4 boneless, skinless chicken breasts
1/2 cup honey mustard
1 1/2 cups French's fried onions, crushed
DIRECTIONS: Coat chicken with the honey mustard. Roll coated chicken in the crushed fried onions. Carefully lay chicken on a foil-lined baking sheet. Sprinkle the tops of the chicken with a little bit more of the crushed fried onions. Bake at 375 degrees for 25-30 minutes.
Black Raspberry Thumbprint Cookies
*Note, if you like shortbread or a classic cookie, you will love these. If you are looking for something super sweet, this is not it. I thought they were delicious!
slightly adapted from allrecipes.com
slightly adapted from allrecipes.com
- 1 cup butter, cold
- 2/3 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 cup seedless black raspberry jam-I used red, store didn't have black
- 1/2 cup powdered sugar
- 3/4 teaspoon vanilla extract or almond extract
- 1 – 2 teaspoons milk (as needed)
Pre-heat oven to 350 degrees.
In the bowl of your mixer, add cold butter, sugar, and vanilla. Beat until well combined. Mix in flour and continue mixing until the dough comes together.
Roll dough into small balls (smaller than a golf ball, a bit bigger than a grape) and press your pinky finger into each ball to make the well for the dough. Fill the wells with the jam.
Place cookies in the refrigerator for 10 minutes to chill. Do not skip this step or your cookies will spread all over your pan and the jam will leak out.
Bake for 12 minutes or just until the bottoms are browning. Remove from the oven and allow to cool.
Mix together the powdered sugar, vanilla, and as much milk as you need to get the consistency of glaze you prefer. Drizzle over the cooled cookies.
I have to say I didn't get to the glaze part. I was out of powdered sugar and just didn't feel like it. They were great anyway!
chicken and wild rice soup
Cooked 10/23/11-it was delicious!
adapted from my kitchen snippets
1 hour, serves 8
4 stalks celery, diced
6 carrots, diced
1 onion, diced
3 cloves garlic, minced
3 tablespoons flour
2 bay leaves
7 cups chicken stock
1 cup wild rice or wild rice blend, whatever you can find
2 cups (about 1 1/2 - 2 breasts) chicken, diced into small pieces
1 cup diced potatoes
1 cup half & half
- coat the bottom of a large stock pot with olive oil and heat over medium heat. cook the celery, carrots, onion, and garlic about 10 minutes, or until just softened. sprinkle in the flour and cook for about 3 minutes, whisking constantly, until browned.
- whisk in the stock, about 1/2 cup at a time, until incorporated. add the wild rice and bay leaves. cover the pot and cook for 30 minutes.
- add the potatoes and chicken. cover and cook an additional 15 minutes.
- stir in half & half and cook 10 minutes. season with salt & pepper and serve immediately. leftovers reheat perfectly.
Made late Sept 11-spicy and addicting!
1 1/4 cup vegetable oil (you can try to use less, I used less)1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne
2 (1 ounce) envelopes ranch dressing mix (or you can try one packet Italian seasoning and one Ranch)
3 tablespoons crushed red pepper flakes
1 (16.5 ounce) package saltine crackers
Place the vegetable oil, garlic powder, onion powder, black pepper, cayenne pepper, ranch dressing mix, and crushed red pepper flakes in a 2-gallon plastic zipper bag. Seal the bag and smoosh with your hands to thoroughly combine the oil and spices. Place the crackers into the bag, seal, and turn the bag over to cover the crackers with the spice mix. Let the bag sit for about 1 hour, then turn again. Repeat several more times until the crackers are well-coated with spice mix, and allow the bag to sit overnight. Remove crackers and serve.
UH-mazing! Made during Hurricane Irene-Aug 11
- 2 bags Pepperidge Farm Chessmen cookies
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5-ounce) box instant French vanilla pudding
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
To Die for Crock Pot Roast
Makes 6 servings
1 (3 -3 3/4 lb) beef roast, any kind
1 (1 ounce) package brown gravy mix, dry
1 (1 ounce) package dried Italian salad dressing mix
1 (1 ounce) package ranch dressing mix, dry
1/2 cup water
1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.
*I also threw in a bunch of carrots and chopped potatoes. It was delicious!
Just Banana Ice Cream
From Make it and Love It (and many other sites!) Made 6/22/11
Old bananas-frozen-at least 2
No jokes here folks....this recipe only requires old spotty bananas-the more brown the better.
I happened to have two. Put them in the food processor until they are the consistency you desire, they'll come out as smooth as ice cream. That's it!
Suggested toppings, in case you don't wanna do just bananas-throw any or all of these in with it! Hershey's syrup, cinnamon, Nutella, peanut butter...the list goes on and on. Enjoy!
Olivia's Buttermilk Pie by Paula Deen found HERE.
- 1 1/2 cups sugar
- 1 cup buttermilk
- 1/2 cup Bisquick
- 1/3 cup butter, melted
- 1 teaspoon pure vanilla extract
- 3 eggs
Preheat oven to 350 degrees F. Grease a 9 inch pie pan.
Put all ingredients in a bowl and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
*I added a couple of tablespoons of shredded coconut for texture baked in and then 5 mins before it was time pull the pie out of the oven I sprinkled a little more coconut on top for toasting. DELICIOUS. I've never had buttermilk pie. I just have a ton of buttermilk I want to get rid of and found this EEEEASY recipe. SO glad I tried it. Seriously. MMM. I'm going to top off Darren's slice with fresh blueberries.
Pioneer Woman's Creamy Mashed Potatoes-Click for recipe
*Thanks to E for telling me about this recipe! -E's blog here
We also made the mashed potatoes with her Ribeye recipe, found HERE. The only change I'd make next time is instead of lemon pepper, I'd use Montreal Steak Seasoning, I adore that stuff. Darren said he liked this better than steak on the grill. Mmmm..
Chicken with Sugar Snap Peas and Spring Herbs (original recipe found HERE) Made 6/16/11
4 servings | Active Time: 35 minutes | Total Time: 35 minutes
- 1 cup reduced-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- 2 teaspoons plus 1 tablespoon flour, divided
- 1 pound thin-sliced chicken breast cutlets
- 1 tablespoon extra-virgin olive oil
- 8 ounces sugar snap peas, cut in half (2 cups)
- 1 14-ounce can quartered artichoke hearts, rinsed
- 3 tablespoons minced fresh herbs, such as chives, tarragon or dill (I used chives)
- 2 teaspoons champagne vinegar, or white-wine vinegar
1. Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.
2. Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.
3. Stir the broth mixture and add to the pan along with snap peas, and artichoke hearts. Bring to a simmer, stirring constantly. Reduce heat to maintain a gentle simmer and cook until the snap peas are tender-crisp, 3 to 5 minutes.
4. Return the chicken to the pan, nestling it into the vegetables, and simmer until heated through, 1 to 2 minutes. Remove from heat; stir in herbs and vinegar.
Per serving : 248 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 63 mg Cholesterol; 19 g Carbohydrates; 29 g Protein; 7 g Fiber; 605 mg Sodium; 603 mg Potassium
1 Carbohydrate Serving
Exchanges: 4 very lean meat, 2 vegetable, 1 fat
Brooke's Corn-black bean salsa-this recipe is from one of my best buds Brooke, and it is one of my FAVORITE snacks, especially at parties! Made 6/15/11-but made many many times before this :) mmm...
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen corn kernels, thawed (I used canned corn-rinsed and drained- much easier)
1/2 cup chopped fresh cilantro
5 green onions, sliced or chives
3 tablespoons lime juice (or about 1 1/2 limes)
2 tablespoons balsamic vinegar
1/2 teaspoon ground cumin
1/4 teaspoon salt
¼ teaspoon sugar-this isn't in the original recipe, but I think this helps
Combine all ingredients. Serve with tortilla chips. Refrigerate up to 3 days. Yield: 4 cups (it also doubles and triples easily-and I recommend this).
Turkey Tomato Panini (original recipe found HERE) made 6/7/11
4 servings Total Time: 25 minutes
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons shredded Parmesan cheese
- 1 teaspoon lemon juice
- Freshly ground pepper, to taste
- 8 slices whole-wheat bread
- 8 ounces thinly sliced reduced-sodium deli turkey
- 4 Campari tomatoes (my fav!)
- 2 teaspoons EVOO
1. Have 2 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2. Combine mayonnaise, Parmesan, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weight it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.
*The original recipe called for plain yogurt and basil for the spread. I didn't have either available, so I just made due, and I honestly didn't miss it. YUM! I served for lunch with Honey Greek yogurt with fresh blueberries and sliced almonds. It was a success!