Buffalo Chicken & Potato Casserole

Tried this new recipe tonight & it was really good. The hubby gave it 2 thumbs up so I will definitely be making it again!!

 photo credit

Buffalo Chicken & Potato Casserole

1-1/2 pounds boneless skinless chicken breast, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch dressing
3/4 cup shredded Cheddar cheese
1 (10 oz) can condensed cream of celery soup
1/4 cup chopped sweet onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely crushed corn flakes
2 tablespoons butter or margarine, melted

1. In a medium bowl, stir together chicken strips and wing sauce to coat; set aside.

2. In a large bowl, stir together the potatoes, ranch dressing, cheese, soup, onion, salt and pepper; blend well. Spoon into a 13×9-inch baking dish sprayed with cooking spray. Arrange chicken strips over potato mixture.

3. In a small bowl, combine crushed corn flakes and butter or margarine. Sprinkle over chicken strips.

4. Cover with foil and bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes longer or until the potatoes are tender and chicken is no longer pink when centers of thickest pieces are cut. Makes 6 servings.

Taco Dip

I made this dip for a pool party with the girls & I pretty much took home an empty plate by the end of the day. I have made this several times for various get-togethers & it is always a winner amongst the crowd.

Taco Dip

8oz cream cheese

8oz sour cream

2 T finely chopped onion

1 pkg taco seasoning

shredded lettuce

shredded cheddar cheese

1 med tomato - chopped

1 small jar sliced black olives

Mix cream cheese, sour cream, onion & taco seasoning together. Spread on a 10"-12" platter.

Top with shredded lettuce, cheese, tomatoes & olives & serve with Doritos or tortilla chips. Enjoy!

Panini's

This past summer I have been on a "panini-kick" & have enjoyed making & eating these yummy sandwiches for lunch & dinner. I first fell in love with the Tomato, Basil, Mozzerella panini at Panera Bread & after studying the ingredients in the sandwich I thought I could easily whip one of these up at home. 

So I went out & bought a Cuisinart Panini Maker at Kohl's:

 

Then I bought the ingredients to replicate the Panera sandwich.

Tomato, Mozzarella, Basil Panini

Ciabatta bread

Sun-dried tomato spread

Mozzarella cheese ball

1 small, ripe tomato

fresh basil

Layer all ingredients on the sandwich & toast in panini press for 5 minutes or until cheese is melted. I must say it is pretty much EXACT to the Panera sandwich & cost much less!

I also love this sandwich:

Avocado, Swiss, Turkey panini:

Ciabatta bread

Chipotle mayo

deli turkey

deli baby swiss cheese

sliced avocado

sliced red onion

1 small tomato, sliced

Layer all ingredients on the sandwich & toast in panini press for 5 minutes or until cheese is melted:

Mmmm Mmmm good!!!

Pumpkin Bread

2 weeks ago it was the beginning of Sept & when 9/1 rolls around I consider this the first day of fall around here. So I lit the fall candles, set out the fall decor & kicked off the season by making some pumpkin bread.

This recipe makes 2 loaves so I ended up giving one to my friend Keri, who also shares my love of fall & kept the other loaf which lasted less than 8 hours in  our house. 

 

Pumpkin Bread

3 1/2 cups flour

1 tsp baking powder

2 tsp baking soda

1 tsp ground cloves

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp salt

2 cups solid pack pumpkin (NOT pumpkin pie filling)

1 cup Crisco veg oil

3 cups sugar

3 eggs

1 cup chopped walnuts, optional

1 cup raisins, optional

Preheat oven to 350 degrees. Spray 2 loaf pans with no-stick cooking spray.

In a med bowl, mix together the flour, baking powder, baking soda, cloves, cinnamon, nutmeg & salt. Set aside.

In the bowl of an electric mixer, combine the pumpkin, Crisco oil, sugar & eggs & mix well until blended. Add dry ingredients & mix well. By hand, stir in walnuts & raisins. Divide batter between prepared loaf pans & bake for 50-55 minutes, or until knife inserted into the center comes out clean.

Cool in pans on a wire rack for 15 minutes then remove from pans & cool completely. Slice & enjoy!

Baked Potato - restaurant style

I grew up thinking that a good baked potato needed to be wrapped in aluminum foil & then baked in the oven. But then I discovered this recipe - Restaurant-Style Baked Potatoes. You know the ones with the crispy, salty skin & are super tender inside?? These are hands-down the best baked potatoes ever!!

Restaurant Style Baked Potato

6 large baking potatoes, scrubbed & patted dry

1/4 cup quality olive oil

1/4 cup coarse kosher or course sea salt

- Poke several holes in each potato

- Place salt in shallow dish, large enough for a single potato to fit

- Lightly brush olive oil over outside of each potato

- Roll each potato in salt (no need to cover, but should be present on all sides of the tater)

- Place in center of oven, directly on the oven rack

- Bake at 375 degrees for 60-70 minutes until fork tender

- Let cool slightly before serving

- Carefully open each potato & serve with butter, sour cream & whatever else you like.

I like to serve mine with a perfectly done filet :)

Grilling Filet Mignon

One of our favorite "splurge" meals is filet mignon & since it is so expensive, we only eat it during the summer months when it can be grilled. I usually buy a 4-pack at Costco or Sam's Club for around $30 which I don't think is too pricey!?

Being the sous chef in the house, I usually end up doing all the grilling. Shane always says I am a much better "griller" than he is but I seriously think it is because he just doesn't want to be bothered with it which is fine by me. It's that "control" thing in the kitchen that I always struggle giving up :)

After many attempts of trying to "per-fect" way too many expensive cuts of meat & many countless hours of research, I think I have finally mastered grilling a perfectly cooked "medium" filet mignon. 

Here are my step by step instructions for grilling the perfect filet: 

Step 1 – Seasoning. The only seasoning I use is fresh ground black pepper. Why not salt? Some experts say salt draws moisture & juices out of the steak so I will usually lightly salt the filet at the end.

Step 2 – Leave it alone! Once the filet is seasoned, leave it on the counter for at least 45 min or until they are room temperature. By doing this you will reduce grilling time & ensure consistent cooking throughout the steak.

*now is the time when I get those "restaurant-style" baked potatoes prepared & in the oven

 

Step 3 – Fire it up! Fire up your grill & set it at the highest temperature setting & leave it there. You will know when the grill is ready when you can’t hold your hand 2 inches above the grates for more than 5 seconds. We use a propane grill so unfortunately I am not sure of the pre-heating times for a charcoal grill.

Step 4 – Sear in the juices! Using tongs only (you don't EVER want to puncture the filet), place your steaks on the grill, close lid & do NOTHING for at least 2 minutes. (I actually bring a cooking timer out to the grill for more accurate cooking times.)

Step 5 – Grill marks! After about 2 minutes (for medium-rare, a little more for Medium), lift, turn your steak 90 degrees & then set it back down for another 3 minutes (again, for medium-rare, a little more if you want it more done).

Step 6 – Flip once! After a total of about 5 minutes, it’s time to flip the steak for the one & only time. Gently lift, flip & set it back down in the same spot, close the lid & leave it alone again for about 2 more minutes.

Step 7 – Rotate again. Repeat Step 5 on this side now!

Step 8 – Check it. Now it is time to check your steak for the perfect done-ness. Test by pushing on the top of your steak & seeing how firm it is. Then compare against the feel of the muscle on your hand just under your thumb. The firmness when your thumb is against your pointer is what your steak will feel like if it is rare. Thumb against your middle finger is medium. And thumb against your ring finger is well done. 

Example for rare:

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Step 9 – Remove & rest. Take it off the grill now & set it on a plate or platter & leave it alone. Let it rest again for 2 - 3 minutes. This allows the juices to re-distribute, so they don’t all run out when you slice into your beautiful filet.

Step 10 – Enjoy! Go ahead & enjoy your perfectly cooked filet!

Smores Bars

Oh my - long time no post :( 

Sorry about that - time has gotten away from me yet again. Will try & be better - I promise! I have a few recipes I will be posting on here in the next few days that are "keepers". First up, I made these yummy, gooey morsels for my co-workers this past week & they were definitely a hit!

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Smores Bars

• 1 bag (10.5 oz) miniature marshmallows (5 1/2 cups)
• 1 1/2 cups milk chocolate chips (9 oz)
• 5 tablespoons butter
• 1/4 cup light corn syrup
• 1 teaspoon vanilla
• 1 box (13 oz) Golden Grahams cereal (8 cups)

Instructions

1. Grease 13×9-inch pan with butter. Reserve 1 cup of the marshmallows. In a large saucepan or microwave melt the chocolate chips, butter, corn syrup and remaining marshmallows over low heat. Stir until completely melted. Remove from heat; stir in vanilla.
2. Pour cereal into saucepan. Stir until coated with the melted chocolate mixture. Stir in remaining 1 cup marshmallows.
3. With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Store loosely covered at room temperature.

Bet you can't eat just one ;)

Homemade Mac-n-Cheese

My friend Michelle asked me for this recipe yesterday & as I was emailing it to her I thought it would be a great one to share on this blog. This is a perfect side-dish to bring to a potluck or neighborhood gathering.

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HT's Mac-N-Cheese

2 1/2 cups uncooked elbow macaroni
12 oz sour cream
12 oz cottage cheese
8 oz Velveeta cheese, cut in small chunks
1 1/2 cups shredded sharp cheddar cheese
3 eggs, slightly beaten

Cook macaroni according to package & drain. Combine sour cream, cottage
cheese, Velveeta cheese, shredded cheese & eggs. Add macaroni & stir
until mixed all together. Pour into a 2 1/2 quart baking dish. Bake @
350 degrees for 45 minutes or until hot & bubbly.

Cheesecake Stuffed Strawberries

I have made these several times & they do not disappoint!! They are like a mini-strawberry cheesecake that you can just pop in your mouth. Trust me, once you make these tasty little morsels, you will thank me :)

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Cheesecake Stuffed Strawberries

20 strawberries

8 oz pkg softened cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla

1 sleeve of graham crackers

1/2 cup mini chocolate chips (optional)

Rinse strawberries & cut around the top of the strawberry. Remove the top & clean out inside with a paring knife or tip of metal peeler. If you want to stand your strawberries upright slice a bit off the bottom. Once strawberries are prepped set aside.

Combine cream cheese, powdered sugar & vanilla with a hand mixer. Add cream cheese mix to piping bag & fill strawberries. Once strawberries are filled, dip the top in graham cracker crumbs. Devour & prepare yourself to fall in love.

You could also drizzle or dip strawberries in chocolate if desired.

*I stored my stuffed strawberries in the fridge although I find they taste best the day, or second after, they are made.

Cowboy Cavier

My girlfriend Deanna made this for us to snack on after our days on the beach & between 7 girls, it did not last long! It was so fresh, yummy & is even healthy! Definitely worth trying...

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Cowboy Cavier

2 (15oz) cans black beans, rinsed

1 (17 oz) can whole kernel corn, drained

2 large tomatoes, chopped

1 large avocado, diced

1/2 red onion, chopped

1/4 cup chopped fresh cilantro

Dressing:

1 T red wine vinegar

3-4 T lime juice

2 T olive oil

1 tsp salt

1/2 tsp pepper

Directions:

Combine all ingredients in bowl & mix together. Cover & chill for 2 hours. Garnish with additional avocado slices or cilantro sprigs right before serving with tortilla chips.

7-Layer Dip

My girlfriend Jen made this dip for our Mexican feast & it was a huge hit with the girls! There are several versions out there of this dip & unfortunately I didn't get her recipe word for word but this one is pretty darn close to the one she made. Hard to go wrong with bean dip, guac & sour cream :)

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7-Layer Dip

2 - 9 oz can Frito's bean dip

guacamole

16 oz. sour cream

16 oz. jar of salsa

1 bunch chopped green onions

1-3 medium chopped tomatoes (depending on their size)

2 cups shredded cheese

6 oz can of slice black olives, drained

 

Spread the bean dip evenly onto a large serving platter or a 9 x 13" Pyrex dish & then layer ingredients in this order: sour cream, guacamole, salsa, tomatoes, green onions, cheese & black olives.

Salsa

This is Camille's homemade salsa recipe. We made 3 batches of this salsa in 4 days as it was that good! I love how you can "cheat" by using the Ro-Tel rather than cutting up tomatoes & peppers. It is a quick, easy salsa recipe & SO tasty! Definitely one recipe I will be making a lot of this summer!!

Homemade Salsa

2 cans diced tomatoes

2 cans original Ro-Tel

1/4 tsp salt

1 tsp ground oregano

1 clove garlic, minced

1 small onion, chopped

juice from half a lime

handful of fresh cilantro, chopped

Dump your canned tomatoes into a food processor or blender. Hit the pulse button a couple of times for 3 seconds. (No longer than 3 seconds or else the tomato mixture will liquefy). Add Ro-Tel, salt & ground oregano. Again, hit the pulse button a couple more times. If you want a less chunkier salsa keep doing quick pulses until you get it to your desired consistency.

Pour into a bowl & add garlic, onion, lime juice & cilantro. Stir until well mixed. Refrigerate overnight so the flavors can blend together. Serve with tortilla chips & enjoy!

Mexican Rice

I'm back from vacation all relaxed, rested & ready to get caught up on all the recipes I have been wanting to share with you all!

The first few recipes are going to be ones the girls made on our beach week vacation. It's always fun bringing the girls together, swapping recipes & trying new ones...especially ones from different ethnicity's.

My girlfriend Camille comes from a very large Hispanic family & that girl can make an awesome mexican rice dish & salsa. These recipes are ones her grandmother would always make for family gatherings. 

Camille's grandmother was born & raised in Mexico & has shared many of her own recipes with Camille through the years. Sadly, she passed away yesterday so these recipes Camille has are even more special & cherished now that her grandmother is gone. 

I have been asking Camille for her salsa recipe for years now & while we were making a mexican feast for the girls while on vacation she finally caved & gave me her grandmother's salsa AND Mexican rice recipes. I feel honored to be able to add her grandmother's recipes to my own collection.

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Mexican Rice 

2T canola or extra virgin olive oil
1 cup long, grain white rice
1 cup water
5 chicken bouillon cubes
small onion, chopped
8oz can tomato sauce
*optional (small tomato, chopped)

First, place rice in a fine mesh strainer & rinse under cold running water until water runs clear. Shake rice vigorously to remove excess water. By doing this step, you remove the starch from the rice so it will not stick. 

In a Teflon coated skillet, heat oil. Drop a few rice grains in & if they sizzle then it is ready. Saute rice in hot oil over medium-hot heat stirring often until golden NOT brown. Set aside.

In a Dutch oven, combine water, chicken bouillon & onion. Bring to a boil. Add fried rice & tomato sauce (& chopped tomato). Stir just enough to mix sauce in - do not over stir! Return to a boil, cover with a lid & then cook on low for 20-25 minutes or until rice is tender & water is absorbed. Fluff rice lightly with a large fork & serve. Makes 2 cups.

Hot Pizza Dip

Tonight is our April girl's game night & I am forever trying to figure out what appetizer to bring to the festivities. I usually like to try new recipes on the girl's & get their feedback but tonight I decided to make a dip that I have brought before & is always a hit. I haven't made it for almost a year so it is time to bring it back!

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Hot Pizza Dip

1 (8oz) package of cream cheese, softened

1/2 tsp dried oregano

1/2 tsp dried parsley

1/2 tsp dried basil

*may use Italian seasoning instead of above seasonings

2 cloves garlic, minced

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup pizza sauce

2 T chopped green bell pepper

2 T chopped white onion

2 oz Hormel pepperoni sausage, chopped

2 T sliced black olives

*may add 2oz sausage as an option

Directions:

In a small bowl, mix together the cream cheese, oregano, parsley, basil & garlic. 

Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese & 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni, onion & olive slices. Bake at 350 degrees for 30 min uncovered. Serve hot with sliced french baguette bread or bagel chips.

Yield: 16 servings

Meatball Sliders

I found this recipe on Pinterest & have made it a couple of times for a quick dinner. The hubby seems to enjoy them & they are super easy to make - especially if you need to whip up an appetizer for an unexpected get-together!

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Meatball Sliders

Ingredients
1 bag frozen Italian Style meatballs (32 meatballs)
1 jar (28 oz.) pasta sauce
2 cans refrigerated crescent rolls
11 slices mozzarella cheese, cut into thirds

Directions
Preheat oven to 375 degrees. Simmer meatballs and sauce over low heat until warmed through (5-10 minutes). Separate crescent rolls into triangles. Cut each triangle in half to form two triangles. Place 1/3 slice of mozzarella cheese on top of each crescent roll, top with meatball and roll up. Bake at 375 for 15-18 minutes, or until golden brown. Enjoy :)

Snicker Salad

Peeked your interests, didn't I?

This strange named "salad" comes from my Aunt Denise as she would often bring it when the family gathered for holiday's or birthdays. It is a dee-lish recipe & one I have made often which is always a hit with whomever eats it! Perfect to take to your own family get-together's this summer!

  

Snicker Salad

1 small package French Vanilla instant pudding

1 cup milk

1 8oz carton Cool Whip

2-3 Granny Smith apples, cut into chunks

4 Snickers bars, cut into chunks

Mix milk & pudding; add Cool Whip. Just prior to serving, fold in the apples & candy bars. Enjoy :)

*FYI: this recipe does not do well as leftovers the next day. The apples turn brown & the Snickers get gooey. Usually it is so yummy that there aren't any leftovesr!

Cilantro Lime Shrimp

This is another fabulous Weight Watchers recipe that I found over at Skinnytaste.com. Shrimp is one of my favorite "skinny" foods to cook with. It has a lot of protein, is low in calories & cooks up quickly for a fast & easy meal. I made this for dinner tonight & served it over jasmine rice along with a salad - YUM!

 

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Cilantro Lime Shrimp

2 tsp olive oil

2 lb shrimp, shelled & deveined

6 cloves garlic, crushed

1/2 cup chopped fresh cilantro

1 lime

salt & pepper

Heat a large frying pan on med-high heat. Add oil to the pan, when hot add shrimp. Season with salt & pepper. When he shrimp is cooked on one side - about 2 min - turn over & add garlic. Saute another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp & toss with cilantro. Serve hot.

Servings: 4 * WW points +: 6 pts   (old WW points: 4)

Calories: 197 * Fat: 4.1g * Protein: 35.9g * Carb: 2.4g * Fiber: 0.1g

Bacon Wrapped Brussel Sprouts

I have talked about this recipe before when I made them for the first time here & have made them several times since then. They are a really good appetizer & a unique way to eat a veggie that is really good for you. Who doesn't like "stuff" wrapped in bacon with a dipping sauce anyway??

Bacon Wrapped Brussels Sprouts

Ingredients

• 10 bacon slices
• 10 Brussels sprouts
• Salt and pepper to taste
• Creamy Mustard Sauce

Directions

Preheat oven to 400°. Microwave bacon slices, in batches, between paper towels, at HIGH for 1 1/2 minutes. Cut slices in half crosswise. Cut Brussels sprouts in half lengthwise. Wrap 1 bacon piece around each Brussels sprout half; secure with a wooden pick. Place sprouts, cut sides down, on a lightly greased wire rack on a baking sheet. Sprinkle with pepper to taste. Bake at 400° for 20-25 minutes or until bacon is crisp & Brussels sprouts are tender. Serve with Creamy Mustard Sauce, if desired. Makes 6-8 servings.

Creamy Mustard Sauce 

Stir together 1/2 cup sour cream, 2 tsp. whole grain mustard, 1  tsp. brown sugar, salt and pepper to taste in a bowl.

* I would not suggest using turkey bacon or thick-sliced bacon.

Calico Beans

I first tasted this yummy side-dish when I was visiting my parents in South Dakota this past New Years weekend. My mom had made these beans to go with the broasted chicken we were having & got the recipe out of one of her church community cookbooks - which usually contain some pretty awesome recipes by the way. They were SO good & can't wait to make them again for a "potluck" or during our next cul-de-sac get together!

Calico Beans

1 lb hamburger

1 sm-med onion, chopped

1/2 cup brown sugar

1 tsp salt

2 T vinegar

1 can red beans, drained 

1 can pork & beans, do not drain

1 can kidney bean, drained

1 can butter beans, drained

1/2 lb bacon

1 cup ketchup

1/2 cup sugar

1 tsp mustard

1 envelope onion soup mix

1 cup water

Brown hamburger & onion together. In a separate pan, cook bacon. Drain meat & bacon grease. Crumble bacon into bite sized pieces. Mix all ingredients together in crock-pot & cook on low for 4-6 hours.

Chocolate Chip Dip

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This dip tastes as good as it looks & your friends will be begging you for the recipe! If you love eating raw chocolate chip cookie dough then you will LOVE this yummy dessert dip! Huge hit for the kids OR adults :) 

Chocolate Chip Dip

8 oz package cream cheese

1/2 cup butter, softened

3/4 cup confectioners sugar

2 T brown sugar

1 tsp vanilla extract

1 cup ( 6 oz) miniature semi-sweet chocolate chips

Graham cracker sticks or honey Teddy Grahams or Vanilla Wafers

In a small bowl, beat cream cheese & butter until light & fluffy. Add the sugars & vanilla. Beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks, teddy grahams or vanilla wafers. Yield: 2 cups

Nutritional Facts: 

2 tablespoons (calculated without graham cracker sticks) equals 180 calories, 14 g fat (9 g saturated fat), 31 mg cholesterol, 84 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.

Skinny Coconut Cupcakes

Last night I hosted our monthly "game night" gathering with the neighborhood ladies which is always a good time. I had a couple of new recipes I have been wanting to try so I thought why not "try" out my new recipes on the girls? They were both a HIT so thought I would share them with you all as well!

First one is "Skinny Coconut Cupcakes". If you are not a fan of coconut then I would suggest you stop reading here & scroll down to the next recipe. If you are a "coconut lover" than proceed - these were yummy!! The second one is: "Baked Sweet Onion Dip" which I served with pita chips & pretzel crisps.

I have yet to share this on my regular blog, but now you all will know. I started Weight Watchers 4 weeks ago & am down 5 lbs so far - yay me :) I just LOVE the website skinnytaste.com. There are all kinds of excellent recipes on there & what is nice is that there are WW points provided for each recipe. So no calculating or trying to figure out how many points you are consuming.

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Skinny Coconut Cupcakes 

For the Frosting:

8 oz 1/3 less fat Philadelphia Cream Cheese (not fat free)

3/4 cup powdered sugar

2 tsp natural coconut extract

For the Cupcakes:

2 egg whites

1 cup canned light coconut milk (Thai Kitchen)

1/3 cup unsweetened apple sauce

2 tsp natural coconut extract

18.25 oz white box cake mix (Duncan Hines)

1/2 cup sweetened coconut flakes

Cadbury mini chocolate eggs (optional)

Directions:

In a medium bowl combine the cream cheese with the powdered sugar & coconut extract with a mixer. Keep refrigerated until ready to use.

Preheat oven to 350°. Line 24 cupcake tins with liners.

In a large bowl combine egg whites, coconut milk, apple sauce & remaining coconut extract. Mix well, then add cake mix and mix until combined.

Pour batter into lined cupcake tins about halfway & bake 22-24 minutes, or until a toothpick inserted comes out clean. Let cupcakes cool to room temperature.

Top each cupcake with 1/2 tablespoon of cream cheese frosting, then top each with 1 tsp coconut flakes. For an Easter theme top each cupcake with 3 mini chocolate eggs.

Note: If you make these a day ahead, don't frost them. Keep the frosting refrigerated and frost them the day you plan to eat them.

Skinny Coconut Cupcakes (without Chocolate Eggs)
Servings: 24 • Serving Size: 1 cupcake • WW Points+: 4 pt
Calories: 148.6 • Fat: 4.4 g • Protein: 2 g • Carb: 24.2 g • Fiber: 0.8 g • Sugar: 4.7 g
Sodium: 142.6 mg

Skinny Coconut Cupcakes (with Chocolate Eggs)
Servings: 24 • Serving Size: 1 cupcake • WW Points+: 5 pt
Calories: 196.1 • Fat: 6.4 g • Protein: 2.5 g • Carb: 31.2 g • Fiber: 0.8 g • Sugar: 11.5 g
Sodium: 150 mg

Baked Sweet Onion Dip

 

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Baked Sweet Onion Dip

• 8 oz Philadelphia Cream Cheese (Very Softened)
• 1 cup Mayonnaise
• 1 cup Freshly Grated Parmesan Cheese
• 1 cup Chopped Sweet Onion
• 1 Tablespoon Fresh Ground Black Pepper
• Crusty Bread, Crackers

Directions:

1. Preheat oven to 350 degrees. In a bowl, place softened cream cheese. The cream cheese must be very, very, soft (like spreadable butter) to allow all ingredients to blend evenly together. If your cream cheese needs to soften more, place in the microwave for a few seconds.

2. Add mayo, Parmesan cheese, onions & fresh cracked black pepper to soft cream cheese till everything is mixed thoroughly.
 
3. Place mixture in ramekins or any oven-safe dishes. Bake at least 30-45 minutes for all ingredients to cook together. When the top crust is brown, almost burnt-looking, then the dip is ready. The darker brown the crust of the dip becomes, the better the flavors are cooked.
 
4. Serve with your favorite bread &/or crackers.

Roasted Asparagus

My love for asparagus comes from when I was young. I grew up on a farm & we had asparagus that would grow wild next to a huge red poppy garden. When spring time came, I would love to go out & check for asparagus everyday to see if it was tall enough to cut so that my mom could cook it with dinner. I guess it is kind of a strange vegetable for a kid to love?! I even love me some brussel sprouts & have a few recipes to share for those also :)

We have had asparagus twice this week & just LOVE it! I have cooked asparagus many ways but I think roasting it in the oven is the best & almost as good as cooking it on the grill!

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Roasted Asparagus

Ingredients

• 2 pounds fresh asparagus
• Good olive oil
• Kosher salt
• Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus &, if they're thick, peel them. Place the asparagus on a sheet pan, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer & sprinkle liberally with salt & pepper. Roast the asparagus for 15 - 20 minutes, until tender, but still crisp.

Maple-Mustard Glazed Chicken

This is a new recipe that was given to me by a co-worker last week who said "it is truly the most amazing chicken I have ever eaten"! With a comment like that it is definitely worth trying! So I made this for dinner tonight served with roasted asparagus & it was truly the best chicken dish I have ever eaten! The hubby even gave it two thumbs up so I would have to say this recipe is definitely a "keeper"!!

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Maple-Mustard Glazed Chicken

Ingredients:

2 tsp of olive oil (I used canola because I ran out of olive oil)
2 boneless skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
1/4 cup + 2 tbsp of chicken broth
1/4 cup of real maple syrup
1 tsp fresh thyme, chopped
2 cloves of garlic, sliced thinly
1 tbsp cider vinegar
1 tbsp stone-ground mustard

Directions:

Preheat the oven to 400 degrees.

Heat the oil in a large OVEN PROOF skillet over medium high heat. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Add the chicken to the pan, and cook for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside on a plate. Add the broth, syrup, thyme, and garlic slices to the pan; stir until well combined then add the mustard and vinegar, making sure to scrape the pan to loosen any browned bits.

Once the sauce is well combined, add the chicken back to the pan along with any juices from the plate. Place the skillet in the oven and bake for 10 minutes, or until the chicken is cooked through. Remove the skillet from the oven and let the meat rest for 5 minutes before slicing and serving along with the extra sauce/glaze on the side. Enjoy!

Chocolate Oatmeal No-Bake Cookies

First recipe I am sharing is of course a chocolaty dessert :) I haven't made these in awhile & had forgotten how yummy they are! These are perfect to make on a hot day when you don't want to use your oven & you need a chocolate "fix"! Super easy to whip up too :)

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Chocolate Oatmeal No Bake Cookies
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla

Add the first 4 ingredients in a saucepan. Bring to a rolling boil & boil for 1 minute. Stir in the next 3 ingredients & drop onto wax/foil paper. Let cool until set. Enjoy quickly because they don't last long!

Welcome

Welcome to my recipe blog!

Why did I start a recipe blog?

There are a few reasons I started this blog. 1) I have 4 different areas I keep recipes: in a recipe box, in a binder, on Pinterest & laying around cluttering my kitchen counter. It was finally time to get organized. I went through all my recipes & weeded out the ones I have never attempted nor will I try to attempt, threw away the ones the hubby didn't care for & finally filed all the recipes thrown into my binder under specific categories. 2) I have a lot of co-workers & friends who are always asking me to share a dip recipe or a dessert recipe or meals for the crock-pot so instead of having to write the recipe down each time I can just post it here for them to print off & share with others. 3) keeping all my "favorite" recipes in one spot & de-cluttering my kitchen makes me happy!

Where do my recipes come from?

The collection of recipes I am going to post here include my own recipes, old family favorites, recipes from friends, recipes from other blogs & recipes that I have collected over the years. I am in no way a professional cook or baker. Cooking & baking is just one of my passions & is a huge stress-reliever for me. I am forever looking for that one recipe that is a "keeper" to file away with the rest of my "tried & true" recipes. All these recipes I am going to post have actually been made in my kitchen on a regular basis & undergo careful scrutiny by my husband, co-workers & friends - none of whom have any credentials other than the fact that they like to eat :)

I am going to make every attempt to post recipes at least a few times a week. Hopefully you will stick around & see what new & exciting things I am whipping up in my kitchen from week to week. I welcome any comments or feedback you may have & hope you enjoy :)

Happy cooking!!!