2 10oz cans of chicken, drained and shredded
1 c Buffalo style Frank's Red hot
1 c Ken's Ranch Dressing
1 c shredded cheddar cheese
2 8oz cream cheese blocks, softened
3oz Blue Cheese crumbles
Preheat oven to 350. In a large bowl, combine all of ingredients. Bake in a 13x9 pan or 3 quart casserole dish 30 minutes or until bubbly. Serve with tortilla chips or sliced toasted French bread.
Sunday, December 18, 2011
Perfect Chocolate Fondue aka 'Crack'
2 c Hershey's Semi Sweet Chocolate Morsels
1 c Hershey's Milk Chocolate Morsels
1/2 c Heavy Whipping Cream
1 tsp Vanilla Extract
In a medium saucepan over medium heat, combine and melt the two types of chocolate heavy whipping cream. Stir constantly. Stir in extract. Continue to heat until smooth. Transfer to a small fondue dish (reserving any extra to refill... because you will need to) and serve with dipping sticks as well as a variety of dippers: strawberries, banana slices, marshmallows, pretzels, brownies, and cookies.
1 c Hershey's Milk Chocolate Morsels
1/2 c Heavy Whipping Cream
1 tsp Vanilla Extract
In a medium saucepan over medium heat, combine and melt the two types of chocolate heavy whipping cream. Stir constantly. Stir in extract. Continue to heat until smooth. Transfer to a small fondue dish (reserving any extra to refill... because you will need to) and serve with dipping sticks as well as a variety of dippers: strawberries, banana slices, marshmallows, pretzels, brownies, and cookies.
Caesar Salad
3-4 large heads of romaine lettuce, chopped
4 large garlic cloves, finely minced
1 package of croutons (I prefer Fresh Gourmet Deli Style)
Ken's Light Creamy Caesar Dressing and Ken's Caesar (non creamy version)
freshly ground black pepper
1/2 c coarsely chopped parmesan cheese
10 basil leaves, coarsely torn
In a large salad bowl, combine romaine, garlic, and croutons. In a small bowl, depending on how 'dressed' you prefer your salad combine 1/2 of that amount of each type of Caesar. Toss into salad. Add cheese and basil leaves. Grind pepper into salad (I think I use approximately 1-2 tsp of black pepper... I like it with a kick). Serve.
4 large garlic cloves, finely minced
1 package of croutons (I prefer Fresh Gourmet Deli Style)
Ken's Light Creamy Caesar Dressing and Ken's Caesar (non creamy version)
freshly ground black pepper
1/2 c coarsely chopped parmesan cheese
10 basil leaves, coarsely torn
In a large salad bowl, combine romaine, garlic, and croutons. In a small bowl, depending on how 'dressed' you prefer your salad combine 1/2 of that amount of each type of Caesar. Toss into salad. Add cheese and basil leaves. Grind pepper into salad (I think I use approximately 1-2 tsp of black pepper... I like it with a kick). Serve.
Raspberry Jello Shots
1 package of raspberry jello
1 c water
1/2 c vodka
1/2 c raspberry sour pucker
Boil water, add jello. Stir till well combined. Add vodka and raspbery pucker. Pour into small shot cups filling approximately 1/3 to 1/2. Chill in frig at least 4 hours OR place in freezer until set (I prefer this way when I am non preggo).
1 c water
1/2 c vodka
1/2 c raspberry sour pucker
Boil water, add jello. Stir till well combined. Add vodka and raspbery pucker. Pour into small shot cups filling approximately 1/3 to 1/2. Chill in frig at least 4 hours OR place in freezer until set (I prefer this way when I am non preggo).
Baked Ziti
Another menu item from our Chistmas Party...
1 lb pasta, cooked to al dente according to directions
1 lb ground beef
3 garlic cloves, minced
1 1/2 26oz jars of pasta sauce
16oz ricotta
10-15 coarsely torn basil leaves
2 c mozzarella cheese, shredded
1 c parmesan cheese, shredded
salt, pepper to taste
Preheat oven to 350 F. Brown ground beef. Add garlic when beef is almost completely cooked. Drain excess fat. In a large bowl, combine beef, pasta, ricotta, basil leaves, salt, pepper, 1 1/2 c mozzarella cheese, and 1/2 c parmesan cheese. In a sprayed 13x9 pan, coat bottom of pan with just enough sauce. Add remaining sauce to bowl of meat and pasta mixture. Pour into pan and cover with foil. Bake 40 minutes. Remove foil, top with remaining cheeses and bake additional 15 minutes or until cheese is melted.
1 lb pasta, cooked to al dente according to directions
1 lb ground beef
3 garlic cloves, minced
1 1/2 26oz jars of pasta sauce
16oz ricotta
10-15 coarsely torn basil leaves
2 c mozzarella cheese, shredded
1 c parmesan cheese, shredded
salt, pepper to taste
Preheat oven to 350 F. Brown ground beef. Add garlic when beef is almost completely cooked. Drain excess fat. In a large bowl, combine beef, pasta, ricotta, basil leaves, salt, pepper, 1 1/2 c mozzarella cheese, and 1/2 c parmesan cheese. In a sprayed 13x9 pan, coat bottom of pan with just enough sauce. Add remaining sauce to bowl of meat and pasta mixture. Pour into pan and cover with foil. Bake 40 minutes. Remove foil, top with remaining cheeses and bake additional 15 minutes or until cheese is melted.
Peachy White Wine Sangria
We had our Annual Christmas Party yesterday and I tried some recipes, made things I haven't yet blogged, and some things I have blogged (Macaroni and Cheese [altho I need to repost this recipe because I have since changed it yet again], Caramel Popcorn, Warm Cheesy Crab Dip, Chocolate Chip Cookie Bars, among other things) and then all of our friends and family brought a lot of food so that I wasn't doing too much... THANK YOU!!! But even with all of the help, I forgot to take pictures of any of it.
Considering I was unable to sample this punch before serving, the entire punch bowl was completely gone so I am assuming it was delicious :)
1 L white wine
1 c peach schnapps
1/2 L ginger ale
1 14oz can of sliced peaches, undrained
1 mango, skinned and diced
1 lime, skin removed, diced
1 orange, skin removed, diced
1/2 c sugar
Combine wine, schnapps, fruit (including juice from peaches' can) and sugar. Let chill. Add ginger ale just before serving.
Considering I was unable to sample this punch before serving, the entire punch bowl was completely gone so I am assuming it was delicious :)
1 L white wine
1 c peach schnapps
1/2 L ginger ale
1 14oz can of sliced peaches, undrained
1 mango, skinned and diced
1 lime, skin removed, diced
1 orange, skin removed, diced
1/2 c sugar
Combine wine, schnapps, fruit (including juice from peaches' can) and sugar. Let chill. Add ginger ale just before serving.
Saturday, December 10, 2011
Pacific Rim Stir Fry
Another meal for Eric that I did not eat. My best friend said she would have a hard time making anything for someone if it was something she didn't like... but when you refuse to eat from an entire continent... you start to feel guilty that you don't make those foods for your husband ever. Regardless, he enjoyed this and it fed him for two dinners and one lunch.
2 tsp cornstarch
1/2 tsp red pepper flakes
2 tbsp EVOO
1 small yellow onion, cut into thin strips
3 garlic cloves, chopped
1 c carrots, cut into short strips
2 c broccoli florets
1 yellow sweet pepper, cut into strips
Cook brown rice according to directions and set aside. Combine broth, soy sauce, orange juice, cornstarch, and red pepper flakes in a small bowl and set aside. Pour cooking oil into wok pan over medium high heat. Cook 2-3 minutes. Add broccoli, sweet peppers, and onion. Cook 2-3 minutes. Add garlic and cook additional minute. Add more oil if necessary. Remove vegetables from wok and set aside. Add chicken to wok. Cook and stir until no longer pink. Push chicken away from center of the wok. Stir sauce ingredient and add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Cook until heated through. Serve with rice.
2 c uncooked brown rice
1lb boneless, skinless chicken breast, cut into bite size strips
1/2 c chicken broth
2 tbsp soy sauce
1 tbsp orange juice2 tsp cornstarch
1/2 tsp red pepper flakes
2 tbsp EVOO
1 small yellow onion, cut into thin strips
3 garlic cloves, chopped
1 c carrots, cut into short strips
2 c broccoli florets
1 yellow sweet pepper, cut into strips
Cook brown rice according to directions and set aside. Combine broth, soy sauce, orange juice, cornstarch, and red pepper flakes in a small bowl and set aside. Pour cooking oil into wok pan over medium high heat. Cook 2-3 minutes. Add broccoli, sweet peppers, and onion. Cook 2-3 minutes. Add garlic and cook additional minute. Add more oil if necessary. Remove vegetables from wok and set aside. Add chicken to wok. Cook and stir until no longer pink. Push chicken away from center of the wok. Stir sauce ingredient and add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Cook until heated through. Serve with rice.
Chocolate Fudge Shortbread
I've never made shortbread before but decided that if I was going to make it, it definitely had to involve chocolate... but this recipe went one step further and made it a chocolate fudge layer. The hardest part of this recipe? Spreading the shortbread dough into the pan. There is not a large amount of dough to cover the base of a 13x9 pan and it actually took me longer to do than the shortbread took to bake. The second hardest part? Not eating more than a bite to make sure it tasted good enough to take to one of my bestest's holiday party tonight along with Caramel Popcorn and an oatmeal version of my Chocolate Chip Cookie Bars. I will definitely be making these again!
1 c butter, softened
1/2 c confectioner's sugar
1/4 tsp salt
1 1/4 c all purpose flour
1 14oz can sweetened condensed milk
2 c semi sweet chocolate chips
1 tsp vanilla extract
1/4 c finely chopped nuts (I always use the Nut Topping nuts when a recipe calls for nuts)
Preheat oven to 350 F. In a mixing bowl, cream butter, sugar, and salt until fluffy. Gradually beat in flour. Spread into greased 13x9x2 pan and bake for 16-20 minutes or until edges start to brown.
In a microwave safe bowl, combine sweetened condensed milk and chocolate chips. Microwave uncovered for 1-2 minutes or until chips are melted. Be sure not to heat too long. Stir until smooth. Stir in extract. Spread over cooled shortbread. Sprinkle with nuts and gently press into chocolate. Refrigerate until set and cut into squares.
1 c butter, softened
1/2 c confectioner's sugar
1/4 tsp salt
1 1/4 c all purpose flour
1 14oz can sweetened condensed milk
2 c semi sweet chocolate chips
1 tsp vanilla extract
1/4 c finely chopped nuts (I always use the Nut Topping nuts when a recipe calls for nuts)
Preheat oven to 350 F. In a mixing bowl, cream butter, sugar, and salt until fluffy. Gradually beat in flour. Spread into greased 13x9x2 pan and bake for 16-20 minutes or until edges start to brown.
In a microwave safe bowl, combine sweetened condensed milk and chocolate chips. Microwave uncovered for 1-2 minutes or until chips are melted. Be sure not to heat too long. Stir until smooth. Stir in extract. Spread over cooled shortbread. Sprinkle with nuts and gently press into chocolate. Refrigerate until set and cut into squares.
Sunday, December 4, 2011
Slow Cooker Chicken Enchilada Soup
First meal in the new crockpot that looks just like the old cookpot=success :)
1lb skinless, boneless chicken breast, cooked and shredded
2 stalks of celery, chopped
1/2 yellow onion, chopped
3 garlic cloves, chopped
1 15.5oz can of whole kernel corn
1 14.5 can diced tomatoes
2 c chicken broth
1 10oz can enchilada sauce
1 4oz can diced green chiles
1/4 c chopped fresh cilantro
1 tsp ground cumin
1 tsp chile powder
1 tsp salt
1/2 tsp cayenne pepper
In a large skillet, heat EVOO over medium heat. Cook celery, onion and garlic till tender. Add all ingredients to slow cooker and cook on low for 6 hours or high for 3 hours. Serve with tortilla chips (substitute for crackers as in typical soup) and shredded Mexican style cheese.
2 stalks of celery, chopped
1/2 yellow onion, chopped
3 garlic cloves, chopped
1 15.5oz can of whole kernel corn
1 14.5 can diced tomatoes
2 c chicken broth
1 10oz can enchilada sauce
1 4oz can diced green chiles
1/4 c chopped fresh cilantro
1 tsp ground cumin
1 tsp chile powder
1 tsp salt
1/2 tsp cayenne pepper
In a large skillet, heat EVOO over medium heat. Cook celery, onion and garlic till tender. Add all ingredients to slow cooker and cook on low for 6 hours or high for 3 hours. Serve with tortilla chips (substitute for crackers as in typical soup) and shredded Mexican style cheese.
Chili Pasta Skillet
I cannot believe I made dinner on a Friday night... such a thing is a sin in this house but I had off from work and knew we planned on going out to eat on Saturday night so I figured I'd use my wonderful homemaker skills and cook up a meal for the husband. He said he liked it but added that he hates diced tomato chunks unless they are the petite ones and that is not the can I used... oops. Hearn referred to this as a Heart Attack in a Skillet because of the melted cheese layer. A quick easy meal.
1/4 tsp Cayene pepper
1/2 c of shredded Monterey Jack cheese
In a large skillet, cook ground beef, onion, and garlic. Drain off excess fat. Add kidney beans, diced tomatoes, tomato sauce, water, uncooked macaroni, chiles, chili powder, and Cayene pepper. Bring to boil for 2-3 minutes. Reduce heat to low and cover. Continue to cook for 30 minutes or until macaroni have cooked. Remove from heat and sprinkle with shredded cheese. Cover and let sit until cheese has melted. Serve.
1 lb lean ground beef
1/2 onion, finely chopped
3 garlic cloves, finely chopped
1 15.5oz can of red kidney beans, drained and washed
1 14.5oz can diced tomatoes, undrained
1 c tomato sauce
1/2 c water
1/2 c uncooked elbow macaroni
1 4oz can of diced green chiles, drained
2 tbsp chili powder1/4 tsp Cayene pepper
1/2 c of shredded Monterey Jack cheese
In a large skillet, cook ground beef, onion, and garlic. Drain off excess fat. Add kidney beans, diced tomatoes, tomato sauce, water, uncooked macaroni, chiles, chili powder, and Cayene pepper. Bring to boil for 2-3 minutes. Reduce heat to low and cover. Continue to cook for 30 minutes or until macaroni have cooked. Remove from heat and sprinkle with shredded cheese. Cover and let sit until cheese has melted. Serve.
Chocolate Banana Chocolate Chip Cookies aka Dirty Moneky Cookies
Another item for my 'banana tour in the baking world.' I found this recipe in one of my cookie recipe books and altered it a little since banana can be an overwhelming flavor in baked goods. They remind me of a drink that Hearn and our friends were drinking in Key West this summer called the Dirty Monkey (I had a small sip to see why they were all obsessed with the frozen concoction). These are more of a cake-like type cookie than what you are used to with a typical chocolate chip cookie. Anyway, the original recipe called for 3 dozen. I think I just make bigger cookies because I ended up with 2 dozen. Either way, they are delicious-nice moist cookie with good chocolate flavor and just the right amount of banana flavor to make you think you are eating something healthy.
5 tbsp butter, softened
1/2 c sugar
1/2 c ripe, mashed bananas (about 2 medium)
1 egg
1 tsp vanilla extract
1 tbsp cocoa powder
1 c all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1 c semi sweet chocolate chip morsels
Preheat oven to 350 F. Prepare 2 large cookie sheets; grease. In a bowl, cream butter and sugar. Blend in egg, vanilla, and mashed bananas. Combine flour, baking powder, baking soda, and cocoa powder. Blend into creamed mixture. Stir in morsels. Drop spoonfuls on batter onto prepared cookie sheets and bake for 10-11 minutes or until edges start to brown. Move to a cooling rack. Cool completely before storing.
1/2 c sugar
1/2 c ripe, mashed bananas (about 2 medium)
1 egg
1 tsp vanilla extract
1 tbsp cocoa powder
1 c all purpose flour
1 tsp baking powder
1/8 tsp baking soda
1 c semi sweet chocolate chip morsels
Preheat oven to 350 F. Prepare 2 large cookie sheets; grease. In a bowl, cream butter and sugar. Blend in egg, vanilla, and mashed bananas. Combine flour, baking powder, baking soda, and cocoa powder. Blend into creamed mixture. Stir in morsels. Drop spoonfuls on batter onto prepared cookie sheets and bake for 10-11 minutes or until edges start to brown. Move to a cooling rack. Cool completely before storing.
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