Chocolate Sheet Cake

This is a birthday must-have for our family!

INGREDIENTS:

3 sticks of butter or margarine

1 cup water

7 TBL cocoa

2 cups sugar

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

2 eggs

1/2 cup and 6 TBL buttermilk

1 tsp. vanilla

4 cups sifted powdered sugar

DIRECTIONS:

Preheat oven to 350. In a saucepan, melt 2 sticks of butter/margarine, and add water and 4 TBL cocoa. Bring the mixture to a boil. Meanwhile, mix sugar, flour, baking soda, and salt. Pour boiling mixture into the dry mixture. Beat until smooth and add eggs, 1/2 cup buttermilk, and vanilla. Pour into a greased and floured cookie sheet (with sides- a jelly roll pan) and bake for 25 minutes. In a saucepan, melt 1 stick margarine/butter, 4 TBL cocoa and 6 TBL buttermilk. Heat until boiling and add the sifted powdered sugar. Beat until smooth and pour immediately over cake (the icing should still be in liquid form). Let cool, and enjoy!

Reese's Cookie

Another cookie recipe from my mother-in-law! My husband LOVES these cookies!!

INGREDIENTS:

1/2 cup Crisco

1 stick margarine

3/4 cup peanut butter

1 cup white sugar

1 cup brown sugar

2 eggs

Dash of salt

1 tsp. baking powder

1 tsp. baking soda

2 1/2 cup flour

1 tsp. vanilla
Large bag of Reese's Peanut Butter Cups

DIRECTIONS:

Cream sugars, Crisco, margarine, and eggs. Add peanut butter and remaining ingredients. Roll in ball. Bake in small muffin tin (should have about 24 mini muffin spaces). Bake at 350 for 11-12 minutes. (While baking, remove wrappers from Reese's peanut butter cups). Immediately push in Reese's peanut butter cups in center of cookie. Let cool completely before removing from tin.

Ultimate Chocolate Dipped Cookies

My mother-in-law is an incredible baker! I fell in love with these cookies last year when she made them, and convinced her to give me her recipe to make for our Christmas cookies this year! If you love chocolate, you will LOVE these cookies. Trust me on this!

INGREDIENTS:

1 1/2 cup flour

1/2 cup unsweetened cocoa

1 tsp. baking powder

1 tsp. salt

1 12 oz. package plus 2 cups of semisweet chocolate chips

3/4 cup butter

1 1/2 cup brown sugar

3 eggs

1 tsp. vanilla

1/2 cup whipping cream

1 TBL granulated sugar

1 TBL butter

DIRECTIONS:

Preheat oven to 325. Stir together flour, cocoa powder, baking powder and salt. Set aside.

Combine the 12 ounce chocolate chips and 2 TBL of butter. Cook over low heat until melted, cool slightly. Note- be very careful to continue to stir and not burn the chocolate. A double boiler often works best.

Beat remaining butter, then add eggs one at a time. Beat in the melted chocolate, sugar and vanilla. Beat in flour mixture. Stir in one cup of chocolate chips. (You could use white chocolate chips for this step if you'd like)

Drop by rounded teaspoons 2 inches apart onto ungreased cooking sheet. Bake in preheated over for 8-10 minutes or until edges are firm and surface is slightly cracked. Be careful not to over bake. Transfer to wire rack, cool. Dip each cookie into the Chocolate Ganache (recipe below). Place onto wax paper until set. Makes about six dozen.

Chocolate Ganache:

In saucepan, combine 1/2 cup whipping cream, 1 TBL butter, and 1 TBL granulated sugar. Bring just to a boil, stirring to dissolve sugar. Remove from heat. Place 1 cup semisweet chips in bowl. Pour hot cream mixture over chips, let stand for 5 minutes. Stir until smooth, cool until room temperature.

Left Over Roast Part 3

I made a roast yesterday- and for something different for the left-overs, I put the meat, onions and au jus into my food processor and blended it together. Served over a warm bagel with cream cheese, it's so yummy!!

Taco Soup

INGREDIENTS:

2 lbs ground beef

2 cups diced onions

2 (15 1/2 oz) cans pinto beans

1 (15 1/2 oz) can pink kidney beans

1 (15 1/4 oz) can whole kernel corn, drained

1 (14 1/2 oz) can Mexican-style stewed tomatoes

1 (14 1/2 oz) can diced tomatoes

1 (14 1/2 oz) can tomatoes with chilies

2 (4 1/2 oz) cans diced green chilies

1 (4.6 oz) can black olives, drained and sliced (optional)

1/2 cup green olives, drained and sliced (optional)

1 (1 1/4 oz) package taco seasoning mix

1 (1 oz) package ranch salad dressing mix

Corn Chips, for serving (I use very small strips of tortilla chips)

Sour Cream, for garnish

Grated Cheese, for garnish

Chopped Green Onions, for garnish

Pickled Jalapenos, for garnish

DIRECTIONS:

Brown the ground beef and onions in a large skillet; drain the excess fat , then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6-8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Pumpkin Bars

INGREDIENTS:

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable oil

15 oz. canned pumpkin

2 cups sifted all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

Icing:

8 oz. package cream cheese, softened

1/2 cup butter or margarine, softened

2 cups sifted confectioners' sugar

1 tsp vanilla extract

DIRECTIONS:

Preheat the oven to 350 degrees.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until lightly fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Pasta Caprese

INGREDIENTS:

2 TBL Extra Virgin Olive Oil

1-2 tsp Juice of 1 Lemon

1 Garlic Clove, minced

1 Small Shallot, minced

Salt and Pepper

2 ripe tomatoes, cored, seeded, and cute into 1/2 inch pieces

6 ounces of Fresh Mozzarella Cheese, cut into 1/2 inch cubes

1/2 pound pasta

2 TBL shredded fresh basil

1/2 tsp sugar (optional)

DIRECTIONS:

Whisk the oil, 1 tsp of the lemon juice, garlic, shallot, 1/4 tsp salt and 1/8 tsp pepper together in a bowl. Add the tomatoes and gently toss to combine; set aside for at least 10 minutes but no longer than 45 minutes. Place the mozzarella on a plate and freeze until slightly firm, about 10 minutes.

Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 TBL salt and cook until al dente. Drain.

Add the pasta and partially frozen mozarella to the tomato mixture and gently toss to combine. Let stand for 5 minutes. Stir in the basil and season with salt, pepper and the remaining 1 tsp lemon juice and sugar to taste. Serve immediately.

A Few Cooking Sites

Here are 3 other blog sites that have lots of good cooking ideas:

http://www.kevinandamanda.com/recipes/

http://cookingoncloverlane.blogspot.com/

http://sisters-labonnecuisine.blogspot.com/

Cheesy Chicken, Broccoli and Rice

I made my first recipe off of Pioneer Woman's Tasty Kitchen! I was looking for something easy that had broccoli (green, leafy vegetables are good for pregnancy!) and so I tried this. It was easy to make- but not my favorite of all time. I added a can of cream of cheddar soup, and that helped. I'd make it again for something easy, but am still looking for a better recipe for this casserole!

Onion Rings

We used Pioneer Woman's Onion Strings recipe and for the dipping sauce this mixture:

• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons creamed horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1 dash black pepper
• 1 dash cayenne
• 
  

It was delicious! Make sure your other food is ready when these are because they are very best when they are really hot and fresh out of the grease!

Pan-Fried Pork Chops with Succotash

INGREDIENTS:

2 boneless pork chops

7 TBL Flour

2 large eggs

2 TBL dijon mustard

Bread Crumbs (I usually buy Progresso Italian Flavored)
*Dried Basil and Chili Powder (I added these into the bread crumbs last time I made them and they were a yummy addition!)

1/8 tsp cayenne pepper

1/2 cup vegetable oil

2 TBL butter

1 small onion, minced

1/2 red or green pepper, minced

3/4 cup frozen baby lima beans (thawed)

3/4 cup frozen corn (thawed)

2 tsp of parsley and basil mix

Salt and Pepper

Lemon Wedges

DIRECTIONS:

For the pork chops: Preheat the oven to 200 degrees. Place the flour on a shallow pan or plate. In a second shallow pan or plate, whisk the eggs and mustard with 3 TBL of the flour. On the third shallow pan or plate, place the bread crumbs with the cayenne pepper. Pat the pork chops dry and flatten them to 1/2 inch thickness. Season them with salt and pepper and then dredge them through the flour, the egg/mustard mixture and coat with the bread crumbs. Heat the oil in a skillet over medium heat and cook each pork chop until well browned on both sides. Transfer to a baking sheet and let rest in the warm oven until the center of the chops register 150 degrees.

For the succotash: In a clean skillet, add 1 TBL butter and cook the onion and bell pepper until soft. Stir in the lima beans, corn and seasoning, along with the last TBL of butter. Cook until heated through and softened. Serve pork chops and succotash with lemon wedges.

Southern Shrimp and Grits

I served with black-eyed peas and jalapenos!

INGREDIENTS:

8 ounces large shrimp, peeled and deveined

1 TBL olive oil

1 garlic clove, minced

a pinch of cayenne pepper

salt and pepper

1 TBL butter

1 small onion, minced

1 1/2 cups water

1/2 cup heavy cream or milk

1/2 tsp hot sauce

1/2 cup quick grits

4 ounces cheddar cheese, shredded (about 1 cup)

1 green onion, sliced thin

Toss the shrimp with oil, garlic, and cayenne and season with salt and pepper. Cover and refrigerate while preparing the grits.

Melt the butter in a skillet over medium heat. Add the onion and cook, stirring often, until softened, 3-5 minutes. Stir in the water, cream, hot sauce, 1/2 tsp salt and 1/4 tsp pepper, and bring to a boil. Slowly whisk in the grits, reduce the heat to low and cook, stirring often until the grits are thick and creamy- about 5-7 minutes.

Off the heat, whisk in the cheddar until combined. Lay the shrimp on their sides in a pinwheel formation over the grits, then press on them lightly to submerge about halfway. Put the lid on the skillet and warm until the shrimp has reached desired temperature and color.

Sprinkle with the green onion before serving.

Andy's Blueberry Pancakes

This is Andy's contribution to our Recipe Blog...He is the breakfast man! His specialities are pancakes and an egg/bacon scramble. Yum!

INGREDIENTS:

Bisquick Shake n' Pour Pancake Mix

1 1/2 cups of water

Blueberries (Chocolate Chips or Sprinkles are also good!)

DIRECTIONS:

Pour water into the pancake mix. Shake. Heat griddle or skillet. Pour pancake mix into circles, and sprinkle blueberries on top. Flip when bubbles appear around the rim. Serve with butter and syrup!

Pioneer Woman's Green Beans

We brought back some fresh green beans from my parent's garden- and so I wanted to try Pioneer Woman's recipe for them! SO good!! Also, if you haven't already checked out her new site, Tasty Kitchen, please do! Lots of good recipes. I also use All Recipes to find new things to try. Just some ideas for you!

Corn Chowder

 

INGREDIENTS:

1 lb frozen corn, thawed

3/4 cup whole milk

3 slices bacon, minced

1 small onion, minced

Salt and Pepper

2 garlic cloves, minced

1/8 tsp dried thyme

1 bay leaf

1 3/4 chicken broth

8 oz. red potatoes (about 3 small) cut into 1/2 inch pieces

DIRECTIONS:

Process half of the corn with the milk in a food processor until smooth; set aside. Cook the bacon in a large saucepan over med-low heat until beginning to brown. Transfer 1 TBL of the bacon to a paper towel lined plate and set aside. Add the onion and a pinch of salt and cook, stirring occasionally, until softened and lightly browned. Stir in the garlic, thyme, and bay leaf- cook until fragrant. 

Add the pureed corn, broth, potatoes, and 1/4 tsp salt, bring to a simmer, and cook until the potatoes are almost tender, about 5 minutes. Stir in the remaining corn; return to a simmer and cook until the corn is warmed through and potatoes are tender. Remove the bay leaf and season with salt and pepper to taste. Sprinkle with reserved bacon to serve.

We've been having some rainy afternoons- so this sounded great to me for dinner! I made this with BLT's (with home grown tomatoes- YUM!) and so I cooked the entire package of bacon, and then just crumbled what I needed for the soup. I also saved the bacon grease for Pioneer Woman's Green Bean recipe, which I made the next night!

Chicken Big Mamou

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INGREDIENTS:

3 TBL olive oil

3 large garlic cloves, peeled

1 cup very finely chopped onions

3/4 cup very finely chopped bell peppers

1 bay leaf

3 TBL plus 1 1/2 tsp Chef Paul Prudhomme's Poultry Magic

1 1/2 tsp minced garlic

3/4 tsp ground red pepper

1 stick unsalted butter

2 cups tomato sauce

2 cups chicken stock

3/4 cup finely chopped green onion

1/4 cup finely chopped parsley leaves

1 1/2 pounds of chicken breast, cut into bite size pieces

Hot cooked pasta, rice or egg noodles

DIRECTIONS:

Heat the oil in a 2 quart saucepan over high heat until hot. Add the garlic cloves and cook until well browned, about 2 minutes; remove garlic with a slotted spoon and discard. In the same oil, saute the onions over high heat until browned, about 5 minutes, stirring occasionally. Add the bell peppers, bay leaf, 1 TBL plus 1 1/2 tsp of the Poultry Magic, the minced garlic and red pepper; stir well. Add 2 TBL of the butter and the tomato sauce, stirring well. cook about 3 minutes, stirring occasionally. Stir in 1 1/2 cups of the stock; bring mixture to a boil. Reduce heat to a simmer and simmer 40 minutes, stirring fairly often. Add the remaining 1/2 cup of stock, simmer and stir until sauce reduces to 2 3/4 cups, about 30 minutes more. Remove from heat. 

While the sauce is simmering, melt the remaining butter in a large skillet over high heat. Add the remaining 2 TBL Poultry Magic, stirring well. Add the green onions, parsley, and chicken; saute about 2 minutes, stirring frequently. Add the reserved sauce and cook 5 minutes, stirring constantly. Discard bay leaf and service immediately over rice, pasta or egg noodles. 

This is great with salad, wine and breadsticks! Yum!

Crab Cakes

INGREDIENTS:

6 TBL Mayonnaise

2 scallions, minced

1 TBL minced fresh parsley

Salt and Pepper

2 tsp juice and 2 tsp grated zest from 1 lemon

3/4 tsp Old Bay Seasoning

8 ounces jumbo lump crabmeat, picked over to remove cartilage and shells

2 cups seasoned bread crumbs

2 TBL vegetable oil

Lemon Wedges, for serving

DIRECTIONS:

Combine the mayo, scallions, parsley, salt and pepper in a bowl. Transfer 1/4 of the mixture to a small bowl, stir in the lemon juice and set aside for serving (tarter sauce). Stir the lemon zest and Old Bay into the remaining mayo mixture and gently fold in the crabmeat, being careful not to break up the lumps of crab. 

Sprinkle 1/2 cup of the bread crumbs over the crab mixture and gently fold until just incorporated. 

Divide and shape the crab mixture into flat, round cakes, about 1 1/2 inches thick and 3 inches in diameter, handling them as little as possible. Cover the cakes in the remaining bread crumbs, place on a plate and refrigerate for at least 30 minutes- or up to 24 hours.

Place the crab cakes in heated oil in a nonstick skillet- cook until crisp and browned, about 4-5 minutes on each side. Transfer the cakes to a paper-towel lined plate and drain briefly, then serve with reserved sauce and lemon wedges. Also good with potatoes, coleslaw and Yuengling!

Grilled Tuna Sandwiches

INGREDIENTS:

1 can of tuna

1 TBL mayo or miracle whip

1 TBL chopped celery

1 TBL pickle relish

Whole Grain Bread

Butter

DIRECTIONS:

Mix tuna, mayo, celery and relish together. Butter slices of bread and put tuna mixture in the middle. Grill on a skillet or sandwich maker. Delicious with home grown tomatoes and cantaloupe! 

Pico De Gallo

We made Pico de Gallo from Pioneer Woman's recipes with the fresh veggies in my parents' garden! Yum!!

Dill Dip

INGREDIENTS:

1 1/3 cup sour cream

1 1/3 cup Hellmann's Mayonnaise

2 tsp Beau Monde

2 TBL Onion Flakes

2 TBL Parsley

2 tsp dill seed

DIRECTIONS:

Mix all ingredients together. Refrigerate for several hours and serve with pretzels or rye bread. This is a great dip for a round loaf of rye bread- tear out the middle and put the dip in the bread bowl!

Cucumber Pita Appetizer

This is so crisp and light! It's a great summer appetizer.

INGREDIENTS:

Pita Bread

Cream Cheese (I use non-fat)

Green Onions, chopped

Accent Salt

Pepper and Sea Salt

Cucumber, Sliced

DIRECTIONS:

Cut the pita bread into triangles (I use a pizza cutter- it's the easiest way!). Mix cream cheese, green onions and some accent together and spread onto each triangle of pita bread. Top with cucumbers and sprinkle with salt and pepper. You could also use cheese or tomatoes. 

Beef Stir Fry

INGREDIENTS:

1 package of rice (I use brown)

1 lb of stir fry beef (or flank steak sliced)- can use chicken or shrimp too!

1 package of frozen stir-fry veggies

Olive Oil or Peanut Oil

Soy Sauce

Garlic, Minced

Sesame Seeds

Red Curry Seasoning

Red Pepper Flakes

Ginger Powder

Teriyaki Sauce

Hoisin Sauce

DIRECTIONS:

Marinate beef in soy sauce for 5-6 hours. Cook rice according to the package directions. Place oil in a large skillet and saute meat until no longer pink. While the meat is cooking, add all seasonings and sauces (just eye-ball according to your tastes). When meat is almost done, add in vegetables. Cook until warm and serve! 

Eggplant Parmesan

INGREDIENTS:

1-2 cans of italian styled diced tomatoes

1-2 cups of italian style bread crumbs

3/4 cup of Parmesan Cheese

Salt and Pepper

2 large eggs

1/2 cup flour

1 small globe eggplant, sliced into 1/4 inch thick rounds

1/2 cup vegetable oil

1 cup shredded mozzarella cheese

1/4 cup chopped fresh basil (optional)

DIRECTIONS:

Adjust an oven rack to the lower-middle position and heat to 425 degrees. Mix bread crumbs with Parmesan cheese, salt and pepper. Beat the eggs in a pie plate. Combine the flour and 1/2 tsp pepper in a large zipper-lock bag. Place the eggplant slices in the bag of flour, shake the bag to coat the eggplant and then remove the eggplant and shake off excess flour. Using thongs, coat the floured eggplant with the egg mixture, allowing the excess to drip off. Coat the eggplant with the bread crumbs, pressing on the crumbs to help them adhere. Lay the breaded slices on a wire rack set over a baking sheet. Heat the oil in a 12-inch oven safe nonstick skillet over medium high heat until simmering. Add half the breaded slices to the skillet and cook until well browned on both sides- about 4 minutes, flipping halfway through the cooking. Transfer the cooked eggplant to a wire rack and repeat with the remaining breaded eggplant. Pour out the oil and wipe the skillet with a wad of paper towels. Spread 1 cup of the tomatoes on the bottom of the skillet. Layer the eggplant slices evenly into the skillet, overlapping them slightly. Dollop the remaining tomatoes onto eggplant and sprinkle with Parmesan and mozzarella, leaving the other 1 inch of the eggplant slices clean. Transfer the skillet to the oven and bake until bubbling and the cheese is browned, 13-15 minutes. Let the eggplant cool for 5 minutes, then sprinkle with the basil and serve. 

Chicken with Couscous and Spinach with Roasted Asparagus

This was a great dinner! My good friend, Josceline, gave me a Cook's Illustrated & The America's Test Kitchen TV Show Cookbook (they are friends of hers!) and I have not yet found one recipe that I don't like! I highly recommend getting one (or all!) of their cookbooks. This one is from "Cooking for Two 2009"

INGREDIENTS:

1/4 cup flour

2 (6-8 oz) boneless, skinless chicken breasts, trimmed (I used chicken tenderloins)

Salt and Pepper

3 TBL Olive Oil

1 box of Couscous (I used roasted garlic and olive oil flavor)

1-2 green onions, minced

3 garlic cloves, minced

1/2 tsp grated zest and 2 TBL fresh lemon juice (1 lemon)

1/4 tsp red pepper flakes (more to taste!)

1 3/4 cups chicken broth

6 oz baby spinach (I bought bagged)

2 ounces feta or blue cheese crumbles

Pine Nuts (optional)

DIRECTIONS:

Preheat oven to 200 degrees. Place the flour in a shallow dish. Pat the chicken dry with paper towels and coat with salt and pepper. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.

Heat 1 TBL of the oil in a nonstick skillet over med-high heat until just smoking. Carefully lay the chicken breasts in the skillet and cook until well browned on the first side- 6-8 minutes. Flip the breasts, reduce heat to medium and continue to cook until the chicken is no longer pink inside (temperature of 160 degrees). Transfer the chicken into a baking pan, tent loosely with foil and let rest in the warm oven while preparing the couscous. 

Wipe out the skillet with paper towels and add 1 TBL more oil and the couscous to the skillet (note- the directions on the box might say otherwise, but follow these!). Toast the couscous over medium heat until lightly browned. Add in the green onion, 2 tsp of the garlic, 1/4 tsp of the lemon zest, 1/8 tsp of the pepper flakes, and seasoning packet and cook until fragrant.

Stir in the broth and bring to a simmer- then reduce to med-low heat and cook, stirring often, until the liquid is absorbed and the couscous is al dente, 8-10 minutes.

Meanwhile, whisk 1 TBL of lemon juice, remaining 1 TBL oil, remaining 1 tsp garlic, remaining 1/4 tsp lemon zest, remaining 1/8 tsp pepper flakes together in a small bowl. Set aside.

Stir the spinach, one handful at a time, into the skillet and cook until wilted, about 5 minutes. Off the heat, stir in the feta/blue cheese and season with salt/pepper. Divide the couscous between two plates and top with the chicken. Drizzle with the lemon mixture and serve.

I made roasted asparagus for my side dish- roasted zucchini or yellow squash would be yummy, too!

Roasted Asparagus

INGREDIENTS:

Olive Oil

Salt and Pepper

1 bunch of Asparagus

Pine Nuts or Almond Slivers (optional)

DIRECTIONS:

Preheat oven to 350. Break off tough ends of asparagus, rinse and lay flat on a cookie sheet. Drizzle or brush olive oil onto the asparagus and season with salt and pepper. Sprinkle nuts on top if you are using them. Bake for 8-10 minutes (depending on how crunchy/soft you want your asparagus) and enjoy!

LuLu's Fresh Salsa

My cousin made this a few years ago at a family BBQ, and I have been making it since! Yum!

INGREDIENTS:

3 tomatoes (home-grown are the best!)

1 can green chilies

1 small bunch of green onions

1 small bunch of cilantro

Garlic Salt

Celery Salt

Chili Pepper

Chili Powder

DIRECTIONS:

Put ingredients into food processor and blend. I just eye-ball the spices- and after taste-testing, adjust as needed. 

Aunt Ria's Pasta Salad

This pasta salad is SO good! Andy's Aunt Ria made this for our family gathering in Ohio and I loved it! 

INGREDIENTS:

1 box of rotini

1 bottle of Kraft Zesty Italian Dressing

Grape Tomatoes, halved

Onion, diced

Red, Orange and Yellow Peppers, diced

Cucumber, diced

Carrots, diced

Olives (optional)

DIRECTIONS:

Cook pasta according to the directions on the box. Add remaining ingredients and chill. Delicious!

Flag Cake

Yum! This turned out SO good- I used Pioneer Woman's recipe, but had to use strawberries instead of raspberries because both of our local grocery stores were sold out of raspberries! It was delicious, either way! Happy Birthday, America!

Hummus Pita-zas

These make the perfect size personal pizza- they are healthy and delicious, too!

INGREDIENTS:

6 Pitas (I buy whole-grain)

1/2 cup Hummus (See my recipe or buy store bought)

1/2 cup Olive Tapenade

2 cups Mozzarella Cheese, Shredded

1/2 Red Onion, Sliced

3 Whole Roasted Red Peppers, chopped

1 can Artichokes, Quartered

1/2 cup Banana Peppers or Sliced Pepperoncini

DIRECTIONS:

Preheat oven to 400 degrees. Mix Hummus and Olive Tapenade. Place pitas on a cookie sheet, and spread the hummus/olive mixture on top like pizza sauce. Sprinkle cheese and top with remaining ingredients (onion, peppers, artichokes). Cook for 10-12 minutes until the cheese has melted and the pita is crispy. 

Hummus

This is so good when you make it instead of buying pre-made. The store-bought kind isn't bad, but not near as good as this! It's good on veggies, pita chips, crackers, sandwiches... yum! 

INGREDIENTS:

16 oz. can of chickpeas (also known as garbanzo beans) and the liquid

4 TBL of lemon or lime juice (fresh squeezed is best!)

1 1/2 TBL Tahini (This is Sesame Seed Paste- my store carries it next to the olives)

2 crushed garlic cloves

1/2 tsp kosher or sea salt

2 TBL olive oil

DIRECTIONS:

Put all ingredients into a blender or food processor. Blend into a paste. Serve immediately or cover and refrigerate. 

Springy Shells

Here is another Pioneer Woman Recipe! I made for a girl's night- my husband requires meat at every meal. It was delicious! I made it pretty close to her recipe, but I did use fat free ricotta. (Don't tell PW!) For those meat lovers, you could add grilled chicken and it would be really good, too! The link to the recipe is HERE.

Oreo Ice-Cream Pie

INGREDIENTS:

1 package of Oreos (we use Double Stuf, but I doubt it matters!)

3 TBL melted butter

1 carton of Cookies n' Cream Ice Cream

1 carton Cool Whip

Magic Shell Chocolate Topping

DIRECTIONS:

Take about 3/4 of the oreos and crush them into fine dust in the food processor. Mix them with the melted butter and spread them into a pie pan. Bake at 350 for 10 minutes or so. Mix the cool whip and ice-cream together. When cooled, spread the cool whip/ice cream mixture into the pie shell. Top with Magic Shell Chocolate Topping and Cookies for decoration. Freeze and enjoy!

You can use different ice-cream or other toppings for more variety!

Baby Back Ribs

To prepare Baby Back Ribs, I use 3 methods, and they are truly delicious! The first step is to cut them into about 2-3 ribs pieces. I boil those in salted water until they turn gray. Once they are done, I remove them from the water and brush the barbeque sauce of choice onto the ribs and put them on the grill. Once they are fully cooked, I put them into the crock pot with lots of extra barbeque sauce for about 2-3 hours, or until ready to eat. Messy- but so yummy!

PW's Bagel/Veggie/Cheese Sandwich

Our neighbor brought over a bunch of home grown tomatoes, and so I made Pioneer Woman's Bagel Sandwich. Delicious, refreshing, filling and healthy! I added banana peppers to mine. Of course, I only made it for me for lunch because Andy requires meat. I guess you could throw some lunchmeat on this and it would be good too. I attempted her Spinach Salad, and it would have been better- but the eggs were not boiled all the way through, so by the time I got eggs right, the spinach was wilted and we had to go ahead and eat the rest of our meal (when Andy grills, we eat the meat RIGHT off the grill... take note!). Anyways, I recommend the Bagel sandwich! 

Blackened Chicken Pizza

INGREDIENTS:

6 tsp. Blackened Seasoning

3 chicken breasts, pounded to 1/4 inch thickness and cut into 1/2 inch cubes

8 slices of bacon, cut into small pieces

4 TBL butter

4 cloves garlic, minced

3 green onions, chopped

2 TBL flour

1/4 cup white wine

3/4 cup milk

2 TBL chopped basil

1 1/2 cups shredded mozzarella

1 cup fresh spinach leaves

1 cup parmesan cheese

2 pizza crusts (either store bought, or you can use my recipe)

DIRECTIONS:

Preheat oven to 450.

With 1 TBL of butter, cook chicken in a skillet and cover with 5 tsp of blackened seasoning, until chicken is cooked through. Remove when done and in same pan (with seasonings still in it) cook the pieces of bacon until done. Remove and drain grease.

In another skillet, melt 2 TBL of butter and add garlic and green onions. Cook for 2 minutes and add flour. Cook another 2 minutes and add wine and milk. Whisk until thickened, and then add basil and 1 tsp of blackened seasoning.

You will use either your pizza dough or pizza crust to assemble the pizza now- first, spread the cream mixture on the crust, top with mozzarella cheese, chicken, bacon crumbles, spinach, parmesan cheese and more mozzarella. Bake for 15-20 or until lightly browned. 

For desert, we bought Blue Bunny's Sedona Frozen Yogurt Granola Sandwich (Double Strawberry Flavor) it's a low fat ice-cream treat that was really good after the pizza!

Chicken Caesar Pasta

INGREDIENTS:

1 lb dry penne pasta (I use whole grain)

1 TBL butter (I use I can't believe it's not butter)

6 skinless, boneless chicken breasts halves- cut into 1 inch cubes

1/2 tsp ground black pepper

1/4 tsp salt

8 oz. Caesar salad dressing (I use low-fat, or the spray kind is really good!)

1/4 cup red wine vinegar

1/2 cup grated Parmesan cheese

1 bag of romaine lettuce

1 large tomato, chopped

Croutons

Parmesan Curls

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8-10 minutes until al dente; drain.

Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cook through. Remove skillet from heat. 

In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in a large serving bowl and sprinkle with tomato, croutons and Parmesan curls (if desired.)

This is really good with garlic bread or bruschetta. I buy the Texas Toast Ciabatta Bread (frozen section) and top them with diced italian style tomatoes (in the canned tomato section), and then put in the oven at 425 for about 10 minutes.

Bow-Tie Pasta with Chicken and Artichokes

INGREDIENTS:

4 TBL Butter

1 LB boneless, skinless chicken breasts, cut into 1/4 inch pieces

1 12 oz. can artichoke hearts, cut into wedges and drained

6 garlic cloves, minced

2 tsp. flour

1 1/4 cup chicken broth

1 cup grated Parmesan cheese

3 TBL lemon juice

1/4 cup minced parsley

1/2 lb bow-tie pasta

salt and pepper

DIRECTIONS:

Bring 2 quarts of water to boil in a large pot. Add pasta and 2 tsp. salt to boiling water and cook until al dente (see package for time).

Melt 1 TBL butter in large nonstick skillet over high heat and cook chicken until no longer pink. Transfer to a bowl.

Lower the heat to medium and melt 1 TBL butter in pan. Cook artichokes until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook for another 30 seconds. Add broth and simmer until slightly thickened, 5-7 minutes. Stir in remaining 2 TBL butter, Parmesan, lemon juice, parsley and chicken and cook until chicken is warmed.

Toss the chicken and sauce into the pasta and moisten with pasta water if needed. Season with salt and pepper. 

Oven-Grilled Reuben Sandwiches

INGREDIENTS:

1/3 cup cider vinegar

2 TBL sugar

1 16 oz. bag of coleslaw mix

Salt and Pepper

1/4 cup mayonnaise

1/4 cup Dijon mustard

8 slices hearty rye bread

8 slices Swiss cheese (about 1/2 lb)

1 lb sliced corned beef (you can cook a corned beef brisket in a slow cooker, or buy at the deli!)

2 TBL butter, melted

DIRECTIONS:

Place a baking sheet on the oven rack and heat oven to 450 degrees. Bring vinegar and sugar to boil in a large skillet over medium heat. Stir to dissolve sugar, add coleslaw, cover and cook, tossing occasionally, until coleslaw is tender (8-10 minutes). Remove lid and simmer until liquid has evaporated, 1-2 minutes. Season with salt and pepper.

Combine mayonnaise and mustard in small bowl. Spread 1 TBL mixture on each slice of bread. Brush the other side of the bread with melted butter. On the mayo/mustard side of the bread, layer 1 slice cheese, 1/2 cup coleslaw, 1/4 lb corned beef, and 1 slice cheese. Top with second slice (mayo/mustard side down). Repeat to make 3 more sandwiches. 

Transfer sandwiches to preheated baking sheet and bake until toasted- about 10 minutes. 

I served with fresh veggies and dip and periogies (made with sauteed onions and mushrooms)

Shrimp Piccata Pasta

Have you noticed that we love shrimp pasta recipes? This is just another version, for some variety! Probably not my favorite, but something different!

INGREDIENTS:

2 TBL extra-virgin olive oil

1 lb medium shrimp, peeled, deveined and tails off

4 garlic cloves, minced

1/8 tsp red pepper flakes (I used more because I like some spice!)

1/2 cup dry white wine

1 8 oz. bottle clam juice (you can find this near the canned meats section)

3 TBL lemon juice

Salt/Pepper

1 lb linguine

3 TBL drained small capers (you can find these near the olives)

1/3 cup chopped parsley (fresh is best!)

4 TBL butter

DIRECTIONS:

Bring water to boil in a large pot, salt and cook linguine according to package directions. Meanwhile, heat 1 TBL oil in a large skillet over high heat. Add shrimp and cook, stirring, until just opaque (about 1 minute). Transfer to a large plate. Heat remaining TBL oil in empty skillet over medium heat. Add garlic and pepper flakes and cook until fragrant but not browned, about 30 seconds. Add wine, increase heat to high, and simmer until liquid is reduced and syrupy, about 2 minutes. Add clam juice and lemon juice, bring to boil and cook until mixture is reduced, about 8 minutes.

Reserve 1/2 cup of the cooking pasta water, and drain the rest. In a large bowl, toss pasta, sauce, shrimp, capers, parsley and butter until the butter melts and shrimp is warm. Add reserved cooking water if the sauce is dry (I only added about 4 TBL worth of the water). Adjust seasonings with salt and pepper. Enjoy!

Spinach and Strawberry Salad

I got this recipe from my aunt, Mary, and... it is delicious! I could eat this as a meal because I love it that much!! 

SALAD:

1/2 lb pecan halves

1 lb Spinach (I just buy the bagged kind!)

1 pt. Strawberries, washed and halved

DRESSING:

1/3 c. red wine vinegar

1 tsp salt

1/2 c. oil

1/2 TBL dry ground mustard

1/2 c. sugar

1 1/2 TBL minced white onion

1/2 tsp poppy seeds

Brown pecans on a cookie sheet at 350 degrees for 10 minutes and add to the dressing before putting on the salad.

PW's Chicken Spaghetti

Can you tell I'm in to the PW's cooking?! Tonight we had her Chicken Spaghetti. It's been fun to try her recipes... and this one is definitely going to be repeated around here! YUM! I added mushrooms to the recipe, and it was delicious. I do have to point out that the onions and green peppers stay crunchy- and we both loved it that way, but if you prefer, you can sautee them before adding them into the casserole, and they will be soft and the flavor won't be so strong. We had it with crusty french bread and white wine. A perfect meal... oh and I suggest having ice cream for dessert.

Roast, Round 2

For just 2 people, a pot roast always makes way too much meat for just one meal! I like to mix it up with the leftovers to make something kind of different. I saved the broth from the roast to cook the egg noodles in (cooking any noodles in chicken or beef broth or seasoned water really makes a difference in the taste!). I broke up the roast into bite size pieces and put that, along with more beef broth/drippings over the noodles. You could add mushrooms and sour cream to make a beef stroganoff flavor. I served it with potatoes and a side-salad. Delicious! 

Chuck Roast and Veggies

This is the epitome of a home-cooked meal... and SO easy! Just throw the chuck roast (I used a 3.5 lb one) in a slow-cooker, sprinkle kosher salt, ground pepper and an onion-soup flavor packet, along with can of beef broth. You can add any veggies you like- I use carrots, potatoes and onions. I sprinkle those with salt and pepper, too... and set the slow cooker on low. By the time dinner comes around- you have a delicious meal and your house smells great! You can whisk the drippings with flour to make a gravy... or just enjoy it as is! YUM!

More PW Cooking!

I made Marlboro Man's Second Favorite Sandwich and Crash Hot Potatoes tonight. Both were delicious!! When you click on PW's link, you will find other ideas on what to make with both dishes incase you don't want to make them together. Either way, I highly recommend both! Just be sure you cook the potatoes long enough, and use plenty of salt! 

Homemade Pizza

This pizza dough recipe is from Andy's Mom! Making homemade pizzas is a family favorite- fun and yummy!! She uses a Kitchen Aid Stand Mixer and Dough hook- but you can mix by hand, too.

Pizza Dough:

INGREDIENTS:

1 pkg. active dry yeast

1 cup warm water

1/2 tsp salt

2 tsp olive oil

2 1/2-3 1/2 cups all-purpose flour

Cornmeal

DIRECTIONS:

Sprinkle yeast over warm water in warmed bowl-  let stand 5 minutes. Add salt, olive oil and 2 1/2 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix for 2 minutes. Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. 

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk- about 1 hour. Punch dough down. Brush 14 inch diameter pizza pan with oil and sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold filling. Top with toppings. Bake at 450 degrees for 15-20 minutes.

Topping Ideas:

Canadian Bacon/Pineapple

Veggies- Onions, Peppers, Tomatoes, Mushrooms, Banana Peppers

Meats- Chicken, Sausage, Pepperoni, Hamburger, Bacon

Really, anything! :) I use a canned sauce- anything from Ragu to a speciality sauce would be good! I also use mozzarella cheese- but different cheese would be good with different toppings. This recipe is especially fun for little ones to help make their own pizza. 

Chicken Strips

INGREDIENTS:

6-8 Chicken Tenderloins

2/3 cup Bisquick (I use low-fat)

1/2 cup parmesan cheese (I use low-fat)

1/3 cup italian breadcrumbs (or any other flavor)

1/2 tsp salt

1/2 tsp paprika

1 egg

DIRECTIONS:

Preheat the oven to 450. Line a cookie sheet with foil, and spray with non-stick spray. In a large ziplock bag, mix the bisquick, parmesan cheese, bread crumbs, salt and paprika. In a small boil, lightly beat the egg. Dip each tenderloin in the egg and then put into the ziplock bag. Close the bag and shake- allowing each tenderloin to be heavily coated. Line them on the cookie sheet and bake for 15-20, or until chicken is no longer pink and crust is lightly brown. Turn them over halfway through cooking, to prevent burning and to help them evenly cook.

These are a good, healthy way to have chicken fingers (no frying!), you can dip them in barbecue sauce, honey mustard or ranch dressing for extra flavor! This recipe is also a good way to make chicken parmesan- just cover the finished chicken in marinara sauce and mozzarella cheese- over ziti pasta and bake. Yum! Today, I served them with macaroni and cheese (which looks dark because I use whole wheat noodles) and green beans. 

Asian Chicken Lettuce Wraps

INGREDIENTS:

1 head iceberg lettuce

3 TBL hoisin sauce

2 TBL soy sauce

2 TBL water

5 garlic cloves, minced

2 tsp ginger (fresh grated is best)

2 tsp peanut oil (or vegetable oil)

2 TBL peanut oil (or vegetable oil)

1 lb ground chicken- made from a mix of light and dark meat is best (or can use ground turkey)

Salt and Pepper

1 red bell pepper, seeded and diced

1 8 oz. can water chestnuts, drained and chopped fine

5 scallions, chopped

DIRECTIONS:

Remove 8 large, bowl shaped lettuce leaves from head of lettuce; rinse and let air dry. Whisk hoisin sauce, soy sauce and water together in small bowl. In another bowl, combine garlic, ginger and 2 teaspoons oil.

Heat 1 TBL oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through, about 3 minutes. Season with salt and pepper and transfer to a bowl. 

Add remaining TBL oil to skillet and heat until just smoking. Add bell pepper, water chestnuts, and scallions and cook until pepper softens, about 3 minutes. Clear center of skillet, add garlic mixture and cook until fragrant, about 30 seconds. Add chicken, sauce and stir until thickened- about 30 seconds. Spoon mixture into lettuce leaves, wrap and serve. 

Rice and Stir Fry are good sides, or you can use this as an appetizer to another meal. You can also use a food processor for the red pepper, water chestnuts and scallions if you don't like the "chunky" vegetables. 

Cinco De Mayo

Well, no pictures... sorry...but the food was gone before I had a chance to get any! I cooked up some Mexican themed food to celebrate Cinco De Mayo. I made Pioneer Woman's Enchiladas, Guacamole, Rotel/Velveeta Dip, Salsa and Chips and a Sugar Cookie Pizza Dessert. You can click here to get to PW's recipe. I personally wasn't as impressed with the enchiladas as I have been with her other recipes. They lacked in spice (of course, I like things HOT!) and the canola oil was a little too strong for my tastes. It might have been me more than the recipe, but it does make a BIG mess and my house smelled like enchiladas for days afterwards... not sure I'm going to be making them again anytime soon! 

Here is the Sugar Cookie Pizza Recipe:

INGREDIENTS:

1 roll of refrigerated sugar cookie dough (I used the Great Value brand)

1 8 oz tub of Cool Whip (I used fat free)

1 brick of cream cheese (I used 1/3 fat free)

1 cup sugar

1/2 cup powdered sugar

Fruits:

Strawberries (washed and sliced)

Kiwi (washed and sliced)

Mandarin Oranges (drained, out of a can)

Pineapple (small chunks- drained, out of a can)

Blueberries (washed)

You can use pretty much any fruit you want to and it will be delicious!

Preheat the oven to 350 degrees. Form the cookie dough into a ball and press down onto a pizza stone. You can use a roller to even out the dough even more, but you want it to resemble a pizza crust. Bake for 10-15 minutes until golden brown (but not too brown, you don't want it dried out!) While that's baking, mix together the cool whip, cream cheese and sugars. It helps if you let the cream cheese soften, and you might use an electric mixer to blend it better. You can use more or less sugar to fit your tastes. You will want to let the dough cool about 5-10 minutes before you spread the topping on. (If you want to serve it on a platter, you should try to remove the cookie before putting the toppings on... I always just keep it on my stone.) During the cooling time, you can wash and slice your fruit. Once the dough has cooled, spread the cream cheese/cool whip topping on (like you would pizza sauce on top of the dough). Using the fruit like pizza toppings, place them on top. I don't leave any empty space- my entire "pizza" is covered in fruit. Cover loosely with foil or clear wrap and put in the refrigerator until you are ready to serve. Yum!

Pioneer Woman Cooks Davis Style!

I love finding recipes online- whether it be on allrecipes.com or other recipe blogs... it's so fun! There is a great website, and if you haven't already checked it out, please know that after you see what all this woman does you will feel severely inadequate. She home schools her 4 children, lives on a ranch, cooks amazing meals, takes awesome pictures, writes many stories on her blog, has a lodge that hosts guests and the list goes on and on... but I'm mainly interested in her food, and the photography. 

She does a great job with her recipes- taking pictures of each step and explaining it reallllly well. (Again, putting my recipe blog to shame!) So I will just link her website for the above food instead of attempting to do even a sub par job on here. I made Marlboro Man's Favorite Sandwich and Fluffy New Potatoes. Both were delicious! I do have to say, that I alter the recipes to make them a little more healthy- I use "I Can't Believe It's Not Butter" instead of Butter and Low-Fat Sour Cream and Cream Cheese. I am happy to report that it all turned out wonderfully!! I am probably going to try once a week to make one of her recipes- so be looking for more reviews and links back to her website. Of course, you can check it out for yourself at www.thepioneerwoman.com but don't forget who sent you! :)

Berry Shortcake

INGREDIENTS:

1 pkg strawberries, washed and sliced

1 pkg blackberries, washed

1/4 cup sugar

2 1/3 cups Bisquick

1/2 cup milk

3 TBL sugar

3 TBL melted butter

1 contained whipped topping (or you can make your own- even better!)

DIRECTIONS:

Mix the strawberries and blackberries together in a bowel and top with 1/4 cup of sugar. Mix well and put in the fridge. (You can use any kind of berries- raspberries, blueberries...) Heat the oven to 425. 

Sitr Bisquick, milk, 3 TBL sugar, and butter until a soft dough forms. Drop by 6 spoonfuls onto a cookie sheet (sprayed with non-stick spray!).

Bake 10-12 minutes or until golden brown. Pour small spoonfuls of sugar on top of each shortcake immediately after removing from the oven. Top with berries and whipped topping.

To make your own topping- whip heavy whipping cream, sugar and vanilla extract. (See the Cookies and Cream Cake Recipe for exact recipe!)

Cajun Shrimp Linguine

INGREDIENTS:

1 package linguine pasta

1 pound peeled, deveined and tails off medium shrimp

1 TBL liquid shrimp and crab boil seasoning

1/2 cup butter

1 tsp minced garlic

1/3 cup diced red onion

1 can diced tomatoes

1/3 cup diced red bell pepper

1/4 cup sliced mushrooms (optional)

1/2 cup canned whole kernel corn, drained

1 1/2 TBL fresh lime juice

1 bunch fresh chopped cilantro

1 tsp dried oregano

1 tsp. finely chopped chipotle chile peppers in sauce

1 tsp kosher salt

1/2 cup half and half

DIRECTIONS:

Bring a large pot of lightly salted water to a boil. Add linguine and cook about 8-10 minutes; drain.

Place shrimp and crab boil into a large saucepan. Add shrimp and fill with water to 1 inch above the shrimp. Bring to a boil over high heat and cook for about 3 minutes, or until the shrimp turn pink; drain.

Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic and red onion, cooking until the onion is soft (about 4 minutes). Stir in the tomatoes, bell pepper, mushrooms, corn, lime juice, cilantro, oregano, chipotle pepper and salt. Stir in the half and half and bring to a simmer. Stir in shrimp and toss with the drained pasta.