PB Cookie Dough Dip

A decadent dip filled with chocolate chips and Reese's PB cups - YUM!!

 

Reese’s Peanut Butter Cookie Dough Dip
Yield: serves 10-12

Ingredients

1/2 cup unsalted butter
1/2 cup light brown sugar
1/4 cup creamy peanut butter
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1/2 cup semi sweet mini chocolate chips
8oz pkg Reese's peanut butter cup Minis (or about 1 1/2 cup chopped Reeses cups)
 
Instructions

In a small saucepan over medium heat, add brown sugar and butter. Whisk until completely combined and butter is melted. Bring to a boil, remove from heat. Whisk in the peanut butter and vanilla extract. Set aside to cool.
 
In a large mixing bowl, beat cream cheese with powdered sugar until creamy (about 3-4 minutes. On low, add in brown sugar mixture (that has cooled to near room temp). Mix until combined. Fold in mini chocolate chips and mini Reese's cups. Serve immediately or store in refrigerator until ready to serve. Enjoy with pretzels, animal cracker and graham sticks.

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:

photo credit

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!

(photo credit)

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.

(photo credit)

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 :)

 (photo credit)

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...

 (photo credit) 

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 :)

 (photo credit)

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.