Lori's Test Kitchen

Baked Brie Bites

2012-01-26T12:44:00.000-06:00

Brie is a new love of mine. I don't have many recipes to make with Brie so I was excited to see these on Plain Chicken's website. I also love the mini phyllo tarts! Such a great ingredient. These couldn't be any simpler, hope they taste as great as they look.

The case:

mini phyllo tarts

Ile de France brie, cubed

brown sugar

chopped pecans

honey

Directions:

Preheat oven to 350.
Place a cube of brie in each phyllo tart. Sprinkle each tart with approximately 1/2 tsp brown sugar. Top with approximately 1/2 tsp chopped pecans and a dollop of honey.
Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)

The ruling:
Okay I liked these at first, but they left a funny taste in my mouth. I won't be making these again but I still like the idea of the brie in the phyllo cups...

Daphne Oz's Smoothie

2012-01-23T08:50:00.000-06:00

I've tried a couple of recipes for Smoothies, my favorite being Alton Brown's, but I still haven't found the perfect recipe. This was from one of the first episodes of The Chew, which has become one of my favorite daily activities. There actually haven't been that many recipes I've wanted to try, but I'm still constantly learning more about cooking and food!

The case:
Ingredients:
1/2 cup yogurt
1 cup fresh fruit (Daphne used 1/2 cup blueberries)
1 teaspoon honey (optional)
1/2 banana (optional)
1 tablespoon psyllium husks
3 ester-c capsules (500 mg)
1 cup ice (if fruit is frozen, no ice needed)
Some water or juice to blend for consistency

Directions:
Combine ingredients in a blender and blend until smooth and creamy (Note: Of the 1 cup fruit, Daphne used 1/2 that cup with blueberries. It's your choice what to make that 1 cup consist of). If you have trouble blending, try adding a little water to thin the smoothie. Make sure to have at least two 8 oz glasses of water with each serving of smoothie to help the psyllium husks expand so they digest properly.

The ruling:
This is the best smoothie recipe I've ever tried. I didn't add the ester-c caps or psyllium husks, but used Greek yogurt, 1/2 banana, 1/2 cup blueberries, 1/2 cup strawberries, and a splash of milk.

Slow Cooker French Dip

2012-01-22T22:21:00.000-06:00

Here is another delicious looking dish from Our Best Bites. Yesterday, I was flipping through my cookbook deciding what dish to try next. I left the book open at this page when I went running after Ryder. Michael happened to walk by and saw this lovely recipe and wanted to know when I planned on making it. So last night after church, I ran in the store to get the ingredients I needed. French Dips are our go-to menu item in restaurants. I've tried making them a couple of times, but we haven't found anything even worth making again. Hopefully, this will be a go-to French Dip dish.

The case:
Recipe by OurBestBites.com
Ingredients:
- 1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
- 2 Tbsp. olive oil
- salt and pepper
- 2 1-ounce packages dry onion soup mix
- 2 c. water
- 2 cans beef broth
- 6-8 large buns (or more...6 would be VERY generous servings!)
- Swiss, provolone, or mozzarella cheese, shredded or sliced.

Directions:
1. Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
2. When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
3. Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.
4. Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
5. Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.
6. Ladle juices into small cups for dipping and enjoy!

The ruling:
This was yummy!!! A great alternative to eating out! This is officially on our regular rotation. It's going to be hard to just eat a roast now.

Baked Creamy Chicken Taquitos

2012-01-12T20:43:00.000-06:00

I wanted to have a final "tailgating" party for the biggest college football game of the year. Michael grilled wings and I made pizza rolls, but I also wanted to try something new. These seemed like the perfect missing piece, especially since I had all the ingredients. Once again, they're from my favorite new cookbook- Our Best Bites!

The case:
Recipe by OurBestBites.com

Ingredients:
- 1/3 C (3 oz) cream cheese
- 1/4 C green salsa
- 1T fresh lime juice
- 1/2 t cumin
- 1 t chili powder
- 1/2 t onion powder
- 1/4 t granulated garlic
- 3 T chopped cilantro
- 2 T sliced green onions
- 2 C shredded cooked chicken
- 1 C grated pepperjack cheese
- small corn tortillas
- kosher salt
- cooking spray

Directions:
1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
4. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
5. Then roll it up as tight as you can.
6. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
7. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Dip 'em in salsa, sour cream, guacamole, or this dressing.

The ruling:
Another winner! I was surprised at how crisp these got baked in the oven. Of course, taquitos are going to be better fried, but I will definitely continue to make these instead. So easy! And the filling was yummy! I served them with sour cream and Pioneer Woman's Salsa.

Marlboro Man Sandwich

2012-01-12T09:45:00.001-06:00

I have been thinking about making these forever. Michael loves Philly cheese steaks and these reminded me of them. My mom's close friend made them to rave reviews, so I decided it was time for me to give them a try!

The case:
Ingredients
1 whole Large (or 2 Small) Onions
2 sticks Butter (lots And Lots Of Butter)
2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
Lawry's Seasoned Salt (or Similar Seasoned Salt)
½ cups (approximately) Worcestershire Sauce
Tabasco Sauce, To Taste
4 whole French/deli Rolls (earthgrains Are Best!)
Preparation Instructions

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

The ruling:
Let me first start by saying I'm not a big red meat eater. Every once in a while I like a good burger or steak, but on a regular basis, I'm a chicken girl. With that said, I LOVED this sandwich. We added peppers, mushrooms, and provolone cheese to this delicious sandwich!

Top 11 of 2011

2011-12-30T07:43:00.000-06:00

Oh this was so hard! And this year with pregnancy and a newborn I didn't do NEAR as many recipes as last year. I originally wanted to do a typical top 10, but I just couldn't get it down to only 10. There were several more I really wanted to include, but I'm happy with this list. Well here we go, my top 11 favorites of this year, in no particular order:

Poppy Seed Bread

2011-12-29T11:05:00.003-06:00

One of my favorite blogs is Our Best Bites. It was created by two friends to share recipes with each other and their friends. They are my kind of cooks! A couple weeks before Christmas while browsing their site, I noticed they had a cookbook! I immediately called my mom and told her I wanted it for Christmas. Believe it or not this was the present I was the most excited about getting. And let me tell you it does not disappoint! I know all the financial gurus (David Ramsey, etc.) say not to buy cookbooks. Why would you with the internet these days? But as a book lover, there is something about turning the pages, and seeing the recipes, that inspires me in a way that the internet simply doesn't! I can't tell you how many recipes I want to try in this book. Finding those on the internet just wouldn't be the same.

The original recipe is Almond Poppy Seed Bread (found here) but since I don't care for almond extract, I left it out, therefore took off the Almond from the name here.

The case:
Ingredients:
3 c. all-purpose flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/8 c. canola oil
3 eggs
1 1/2 c. milk
2 tsp. poppy seeds
1 1/2 tsp. vanilla
1 1/2 tsp. butter flavoring

GLAZE
3/4 c. white granulated sugar
1/4 c. lemon juice
1/2 tsp. vanilla
1/2 tsp. butter flavoring

Directions:
Preheat oven to 350. In a medium bowl, sift together flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding in flour mixture and milk and then mix until just combined. Add poppyseeds and mix until just combined. Pour into prepared pans (5 mini pans or 2 regular loaf pans) and bake (35-40 minutes for mini pans, 1 hour for large pans; keep an eye on them). When done, place on a cooling rack for 10 minutes and then remove from pans and allow to cool completely on a cooling rack. While cooling, prepare glaze by combining all glaze ingredients. Drizzle over loaves and allow to harden.

Okay there is one thing I left out. I actually tried 2 recipes from Our Best Bites today. The only thing that could possibly make this cake better, any bread for that matter, is honey butter.

The case:

Honey Butter

Ingredients:

2 sticks real butter, (close to room temp- works best when slightly chilled still.)
2/3 C honey
¾ C powdered sugar

Directions:
(If your butter is too soft, you’ll end up with a gooey mess, so I just leave it out on the counter for about 20 minutes or so before beating and it turns out nice and fluffy)
Just place it all in a bowl and beat with an electric hand-mixer for 2-3 minutes on medium-high speed. Serve at room temp

The ruling:
I'm in love with this bread! It would be good as a dessert or a sweet breakfast. It would be fabulous alone, but with this butter, oh my word. It's incredible! It has to be the powdered sugar.... I think I'm going to go eat another piece!

Mahogany Chicken Wings

2011-12-29T08:37:00.000-06:00

I can't believe I've never posted this recipe! When Michael and I first got married, I was obsessed with finding wing recipes. We love ALL kinds of wings- spicy, sweet, and savory. This was one of the first recipes I tried and has remained one of our favorites! The recipe came from All Recipes. I use dark Karo instead of molasses simply because I don't keep molasses on hand.

The Case:
Ingredients
3 pounds chicken wings, split and tips discarded
1/2 cup soy sauce
1/2 cup honey
1/4 cup molasses
2 tablespoons chile sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped

Directions
1. Place chicken in a shallow, medium dish. I cover with aluminum foil for easy clean up.
2. In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
3. Preheat oven to 375 degrees F (190 degrees C).
4. In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

*I make extra sauce and boil it with a little cornstarch and pour it over the finished wings. And of course serve with ranch!

Stuffed Mushrooms

2011-12-28T13:45:00.000-06:00

Stuffed Mushrooms are another one of my favorite appetizers. I've tried lots of recipes and this one is my favorite!

The case:
Ingredients
3 slices bacon
1/2 (8 ounce) package cream cheese, softened
2 tablespoons grated Parmesan cheese
3 drops Worcestershire sauce
2 dashes ground black pepper
1 pound mushrooms, stems removed
2 tablespoons grated Parmesan cheese

Directions
Preheat an oven to 350 degrees F (175 degrees C).
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble the drained bacon into a bowl. Stir in the cream cheese, 2 tablespoons Parmesan cheese, Worcestershire sauce, and pepper until evenly mixed. Spoon the filling into the mushroom caps and place into an 8x8-inch baking dish. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake in the preheated oven until the mushrooms are tender and the filling is golden brown, 25 to 30 minutes.

Asparagus Bundles

2011-12-28T11:40:00.000-06:00

A couple years ago, my friend, Lindsey, made a recipe similar to this using green beans. One of the foods I loathe in life is green beans. She thought the bacon and sweet sauce would help me get past the green beans, but nope, I strongly disliked her dish. I've never known whether I truly disliked the dish or whether it was simply the green beans I couldn't get past. I am excited to be trying a similar recipe using asparagus (my favorite veggie) instead. This little beauty came from Trisha Yearwood's cookbook.

The case:
Ingredients:
- 2 lbs fresh asparagus, ends trimmed
- 12 slices bacon
- 1/2 cup light brown sugar
- 1 stick butter
- 1 T soy sauce
- 1/2 t garlic salt
- 1/2 t ground pepper

Directions:
1. Preheat the oven to 450
2. Divide asparagus into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting from 1/2 inch from the bottom of the tips. Lay the bundles in a low sided casserole dish.
3. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt, and pepper. Bring the mixture to a boil. Pour the hot mixture over the asparagus.
4. Bake for 25 minutes, or until the spears have begun to wilt and the bacon is fully cooked.

The ruling:
Yep, it was just the green beans I didn't like! This dish was delicious! Michael raved and raved. I actually only made 3 bundles since it was only the two of us and I didn't think it would be good left over, plus I wasn't sure if I would like it. I didn't want to be wasting two of my favorite things: bacon and asparagus. He was mad I didn't make more. We both would've eaten several of these! The only thing I did differently was to broil for a few minutes before I took it out of the oven to get the bacon a little crispy.

Crockpot Potato Soup

2011-12-16T18:19:00.001-06:00

My new obsession, Pinterest, is supplying a lot of my new recipes these days. This potato soup is no exception. I'm a little apprehensive about using frozen hashbrowns in a soup, but never know till you try. This could be an economical meal for a family.

The case:

Ingredients:

1 30oz. bag of frozen, shredded hash brown

3 14oz. cans of chicken broth

1 can of cream of mushroom

1/4 tsp. garlic powder

1/2 tsp. seasoned salt

1/4 tsp. ground pepper

1 pkg. cream cheese (I used low fat)

1 1/2 cups shredded cheddar (freshly shredded please)

Directions:

In a crockpot, dump everything except the cream cheese and cheddar cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and cheddar. Cook about 30 more minutes, stirring frequently. Serve with extra sprinkling of cheddar and sour cream if desired.

The ruling:
So the truth is, I've already made this a couple of times, which already shows you how much I like it. I've included my additions/modifications in the recipe above. It's perfect for warming you up on a chilly day! Modifications can be easily made to this base to suit your own taste buds. I think I'm going to try it with some Rotel and pepperjack cheese next time.

Pioneer Woman's White Chicken Enchiladas

2011-12-16T18:01:00.000-06:00

I can't tell you how long I've had this recipe in mind to make. I've had it bookmarked, printed out, and pinned, but never got around to trying it. Well, I'm finally getting around to it. We love Mexican food around here and I'm always looking for a new recipe to try. I've made sour cream enchiladas before and these look very similar, but add a few more flavors.

The case:

Ingredients
2-½ cups Cooked, Shredded Chicken
2 cups Reserved Broth From Chicken
3 Tablespoons Canola Oil
12 whole Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper, to taste
Picante Sauce (optional)
Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro. Serve with picante sauce, if desired.

The ruling:
I shouldn't have waited so long. I'm such a huge fan of these enchiladas! I could go on and on. They were bursting with flavor and had such a delicious creaminess. They're like Mexican comfort food. The only difference I made was that I only had enough filling for 8 enchiladas, which fit perfectly into a casserole dish.

White Chocolate Smore Bars

2011-12-16T17:35:00.000-06:00

One of my top favorite recipe blogs is Picky Palate. I'm not even a big dessert person, but I'm always pinning her desserts to try. Now I happen to not be a big dark chocolate fan, but I LOVE white chocolate! I always wanted the cookies and cream Easter bunny growing up. I'm excited to see what this combination of ingredients turns out like.

The case:
Ingredients:
1 box yellow cake mix
1 large egg
1 stick (1/2 cup) unsalted butter, softened
4 1/2 full graham crackers
10 ounce bag white chocolate chips
2 cups mini marshmallows
1/2 cup sweetened condensed milk
1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan
2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan.
3. Layer with graham crackers, white chips then marshmallows.
4. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top.
5. Then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars. Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

The ruling:
These were a royal pain to make, but absolutely delicious! Man, this dough is sticky. I cringe whenever I see a recipe that says mix with hands. I couldn't get a lot of this mess off my hands so I didn't have enough to spread over the top. I ended up making a second batch of dough and spreading about a 1/4 of it over the top. It reminded me a lot of my cake batter blondie recipe. Next time I make them, I'm going to pour some evaporated milk over the top.

Slow Cooker Honey Chicken

2011-12-12T20:23:00.000-06:00

I've got to start blogging my recipes again! I've been trying lots lately, mainly because of Pinterest! And I've already started forgetting which ones I've made and if I did or didn't like about them!

The case:
Ingredients:

3/4 pound chicken (of your choice)

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup honey

1/4 cup soy sauce

1/8 cup chopped onion (or 1/16 cup onion flakes)

1/8 cup ketchup

1 Tbs. vegetable oil

1 clove garlic, minced

1/4 tsp. red pepper flakes

Directions:

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:

Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

The ruling:
I made this is the crock pot and served it over brown rice. There was a funny aftertaste to this recipe that I wasn't a fan of. I will not be making it again.

Cake Batter Blondies

2011-10-07T19:24:00.000-05:00

Michael and I both love cake batter ice cream. So when I saw these on Pinterest, I knew I had to try them right away. They originally came from a blog called Girl Meets Life.

The Case:

ingredients:
1 box yellow cake mix
1/4 cup canola oil
1 egg
1/3 – 1/2 cup milk
1/4 cup rainbow sprinkles
1/2 cup white chocolate chips

directions: Combine the first four ingredients in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips. Bake for 30 minutes at 350 degrees.

The Ruling:
There isn't much to say except these are yummy delicious fabulousness. I cooked them for 5 additional minutes after some comments claimed they seemed to mushy. I will be using this recipe for many years to come.

7-Up Biscuits #33

2011-09-26T18:30:00.000-05:00

I love, love, love the food blog Plain Chicken. I bet I could print off at least 50 recipes I would like to try. If you haven't visited yet, you should give it a look. I have tried making a couple of made-from-scratch biscuits to horrible results. Yes that's right- horrible! When I saw the simple list of ingredients and easy directions, I knew I had to try these, especially since Plain Chicken said these just might be the best she has ever made.

The case:
Ingredients:

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Directions:

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Use a biscuit cutter to cut 9 biscuits. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

The ruling:

I've found it! This is a biscuit recipe I love. I still want to learn to make a classic, southern buttermilk type, but I would still make these either way! I can't believe there are only 4 ingredients in these. We're trying to eat more all natural/less processed foods, but Bisquick is one thing that I just can't give up. These biscuits are light and fluffy and the sour cream gives them a surprising tang.

Creamy Chicken Spaghetti Casserole #32

2011-09-05T12:53:00.002-05:00

I've been cooking a lot of old favorites recently. In honor of Pioneer Woman's new show, I've decided to try several of her recipes I've had bookmarked for awhile. Creamy Chicken Spaghetti Casserole is the first one. I changed it up slightly, but to see the original recipe and all of PW's fabulous photos go here.

The case: Adapted from Pioneer Woman

Ingredients
2 heaping cups cooked and shredded chicken
1/2 Cup Butter
16 ounces sliced mushrooms
1-2 cloves garlic, minced
¼ cup chicken broth
Kosher Salt And Pepper
¼ cups Flour
2 cups Chicken Broth
1-½ cup Whole Milk
1 cup Freshly Grated Parmesan Cheese
1 teaspoon Kosher Salt, Or To Taste
Freshly Ground Black Pepper
Extra Cheese, For Sprinkling
1/2 cup breadcrumbs (I used Panko)
1 pound Thin Spaghetti

Preparation Instructions:
1. Melt 2 tablespoons butter in a large skillet. Throw in mushrooms, add 1/4 cup chicken broth, minced garlic, and sprinkle with salt and pepper. Cook over medium heat for 8 to 10 minutes, or until mushrooms are soft, drain and set aside.
2. Bring water to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling water and cook. Drain when al dente.
3. Return large skillet to medium-low heat. Add 6 tablespoons butter. Sprinkle flour over butter, whisking to combine. Cook for 1 or 2 minutes. Pour in 2 cups broth and whisk to combine. Pour in milk, salt and pepper to taste, then cook and bubble until thick. Turn off heat, add Parmesan cheese, and stir.
4. Add mushrooms and chicken. Stir to combine and check seasonings. Add cooked spaghetti and stir. 5. Turn into a 9 x 13 casserole pan. Sprinkle cheese and Panko over top. Bake at 350 degrees for 25-30 min. or until golden brown and bubbly.

The ruling:
I am in L-O-V-E with this dish! If you like mushrooms even the slightest bit, you must try this dish!

Strawberry Salad #31

2011-07-23T21:05:00.000-05:00

Continuing on with my quest for homemade salad dressing. This came from AllRecipes.com.

The case:
Ingredients
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

Directions:
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

Ruling:
This salad was tasty, but not the ultimate strawberry spinach salad. I added Feta and chopped walnuts which added some great taste and texture.

Hooters Style Hot Wings

2011-07-21T11:44:00.000-05:00

These are pretty much my favorite hot wings of all time. When Michael and I first got married I made a list of all of our favorite foods and set out to try and make them. One of the first dishes I tried were these. The original recipe is from All Recipes. It is still one of the highest rated recipes on the whole site. I've tweaked it a bit to what I call "The Ultimate Restaurant Style Hot Wings."

Ingredients:
Oil for frying
1/4 cup butter
1/4 cup hot sauce
10 chicken wings, cut into wing and drum

Breading:
1/2 cup all purpose flour
dash pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt, plus some to sprinkle over wings

Directions:
Mix breading ingredients. Cover wings with breading and refrigerate for at least an hour.

Heat the oil to 375. Fry wings in batches for 10 minutes. Make sure to not over crowd pot.

Heat butter, hot sauce, and garlic powder until combined over low heat.

Drain wings on a paper towel. Sprinkle salt over hot wings.

Put wings in another large bowl. Pour sauce over top and shake bowl to cover.

What Do You See?

2011-07-12T22:20:00.000-05:00

I know I couldn't do this again if I tried, so I had to take a picture and post this.

Kentucky Butter Cake #29 & Vanilla Icing #30

2011-07-08T07:25:00.000-05:00

I stumbled upon this recipe on All Recipes the other day. I'm going to add an icing recipe I've been wanting to try for a while.

The case:
Cake Recipe:
Ingredients
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs

3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.
To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Icing Recipe:
Ingredients
1 1/2 cups confectioners' sugar
2 1/2 teaspoons milk
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 teaspoon butter

Directions
Melt the butter and add to rest of ingredients. Mix until creamy.

The ruling:
This is one of the most moist cakes I've ever had. I love that is is made from scratch. I love the simple flavors. The icing is a good basic recipe. I added a little more milk to thin it out and it's still plenty thick.

Strawberry Pretzel Salad#28

2011-07-06T17:36:00.000-05:00

One of my favorite sides of all time is strawberry pretzel salad, at least it is when it's good. If it's mushy, especially the pretzel part, I'm not a fan. For some reason, I've never tried to make it on my own. I found this on All Recipes.

The case:
Ingredients:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Ruling:
This strawberry pretzel salad is hands down the best I ever had. After reading the reviews, I left the strawberry mixture in the bowl and placed it in the fridge for 30 minutes before I constructed the salad. At first, I thought this was a huge mistake, but everything ended up being perfect. Each layer was separate and burst with flavor. The pretzels were still crunchy, the middle perfectly sweet, and the top a punch of strawberry flavor!

Greek Salad Dressing #27

2011-07-06T16:08:00.000-05:00

I'm trying to eat healthier. Yes, I want to lose weight, but more than anything I want to for Ryder. So, my goal is to eat something healthy at every meal. One easy way to do that is to always have a side salad. Even if you're eating pizza, you can make it a little healthier by having a salad with it. I'm not a big fan of most bottled salad dressings, so I'm on a mission to find an easy one to make at home. I love Greek dressings, so when I saw this on All Recipes I knew I had to try it, especially since all the ingredients I already have on hand.

The case:
Ingredients:
1/4 cup and 2 teaspoons olive oil
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon-style mustard
1/3 cup and 1 tablespoon red wine vinegar

Directions:
Mix ingredients together.

The ruling:
I used this dressing with a bag of spinach and spring mixture. I topped it with walnuts and feta as well. I really liked this dressing. The tangyness of the vinegar with the salty feta was delicious! I could eat this side salad any night.

Bacon Mac and Cheese #26

2011-07-06T14:55:00.001-05:00

This is another delightful dish from Plain Chicken. It is actually a dish from Emeril.

The case:
Ingredients:
Coarse salt
1/2 pound bowtie or elbow macaroni
3 slices bacon, cut crosswise into 1/2-inch pieces (or use a 3oz bag of bacon pieces)
1 1/2 teaspoons minced garlic
3 large eggs
1 can (12 ounces) 2% evaporated milk
1/4 tsp cayenne pepper
1/8 tsp ground nutmeg
1 1/2 cups grated sharp cheddar (6 oz)
1/2 cup grated Monterey Jack cheese (2 oz)
1/2 cup finely grated Parmesan

Directions:
Preheat oven to 475 degrees. In a large pot of boiling salted water, cook pasta 6-8 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. (OR skip this step and use a bag of bacon pieces) Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a medium bowl. Add pasta and stir to combine.

In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.

The ruling:
Love this! It's perfect- easy and great flavors with ingredients I usually have on hand. What's not to love?

Chicken with Herbed Goat Cheese #25

2011-06-28T17:07:00.000-05:00

This is another Ina Garten recipe. I've recently learned how much I love goat cheese, but essentially have no recipes to make with it. I thought this recipe looked elegant, yet very simple when I saw it on Ina's show. I got online and decided to make it after I saw all the glowing reviews.

The case:

Ingredients
3 whole (6 split) chicken breasts, bone-in, skin-on
12 ounces Montrachet goat cheese, with garlic and herbs
Fresh basil leaves
Good olive oil
Kosher salt
Freshly ground black pepper

Directions:

Preheat the oven to 375 degrees.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached..
Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper.
Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

The ruling:
After reading some of the reviews, I decided to sprinkle the herb mixture Herbs de Provience over the top. We really enjoyed this chicken. I couldn't believe how much flavor and how juicy the meat was. The star of this dish is definitely the herbed goat cheese.

Ranch Potatoes #24

2011-06-21T13:56:00.000-05:00

This is simply another version of hash brown potato casserole. I saw this on one of my favorite cooking blog's Plain Chicken. One of the only things that could possibly make hash brown casserole is ranch!

The case:
2 cups shredded sharp Cheddar cheese, divided
1 (8-ounce) package cream cheese, softened
2 cups sour cream
1/4 cup butter, melted
1 (1-ounce) package dry ranch salad dressing mix
2 (2.8oz) packages bacon pieces

1 (30-ounce) package frozen country-style hash-brown potatoes, thawed

Instructions
Preheat oven to 350˚. Lightly grease a 11/2-quart baking dish.
In a medium bowl, combine 1 cup Cheddar cheese, cream cheese, sour cream, butter, dressing mix, and bacon. Add hash browns, stirring to combine. Spoon mixture into prepared baking dish.
Bake 30 minutes; sprinkle with remaining cheese. Bake 10 minutes more, or until hot and bubbly.

The ruling:
This was very tasty! Michael especially liked it. Very simple and quick!

Outback's Alice Springs Chicken #23

2011-06-02T05:53:00.001-05:00

I've eaten at Outback many times, but I've never had Alice Springs Chicken. I found this recipe on food.com, and since I love the combination of chicken, mushrooms, and bacon and love honey mustard, I had to give it a try.

The case:
Ingredients
1 cup Dijon mustard
1 cup honey
1 tablespoon canola oil
1 teaspoon lemon juice
4 -6 boneless skinless chicken breasts
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
12 slices bacon, cooked
3 cups shredded Mexican blend cheese
2 teaspoons chopped fresh parsley

Directions

With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours. Chill remaining marinade to serve with chicken.
After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides. Cook until chicken is cooked throughout.
Transfer chicken to oven safe pan and brush with marinade.
Meanwhile in frying pan add butter and saute mushrooms.
Season chicken breasts with salt and peppers.
Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
Cover dish with foil and bake at 375 for 8-10 minutes.

The ruling:
I don't know if I can come up with a word that truly describes how much I loved this chicken. The sauce poured over it is the kicker. This chicken would be really good cooked on the grill instead of the stove top. Now, I want to go to Outback so I can compare the two!

Memorial Day Meal 2- El Pollo Loco Creamy Cilantro Dressing #22

2011-06-01T22:09:00.000-05:00

Michael decided to smoke Pioneer Woman's Spicy Pork Butt for dinner on Memorial Day. I wanted to add something a little different to go with it. Originally I was looking for a side dish, but I came upon this dressing that I thought would go perfectly with the spicy pork. This recipe came for Todd Wilbur's More Super Secret Restaurant Recipes. Love his recipes!

The case:
Ingredients:

1 cup mayonnaise
1/3 cup whole milk
4 teaspoons finely minced cilantro
2 teaspoons lime juice
1 teaspoon white wine vinegar
1 teaspoon sugar
1 teaspoon finely minced garlic
1 teaspoon finely minced onion
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cumin

Instructions:

Whisk together all ingredients in a medium bowl. Cover and chill.

Ruling:
This sauce is delicious. It reminds me of the creamy jalapeno sauce at Chuy', but with different flavors. This would be wonderful on all sorts of things!

Memorial Day 2011- Broiled Blue Cheese Tomatoes #21

2011-06-01T22:01:00.000-05:00

This Memorial day also happened to be my Mom's birthday. Michael and I had my family over to eat. We made several of our old favorites including marinated grilled chicken and Alton Brown's Mac and Cheese, but you know I had to make a new recipe as well. This was featured on Paula Deen's show lately. I immediately saved it to my recipe box and am happy to be making this delicious sounding combination.

The case:
Ingredients

1 sleeve round buttery crackers, crushed
1 (5-ounce) container crumbled blue cheese
1/2 pound bacon, cooked and crumbled
1/4 cup finely chopped green onions
8 tablespoons (1 stick) butter, melted
3 large tomatoes, cut in half crosswise
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Preheat the oven to 500 F. Line a small rimmed baking sheet with aluminum foil.
In a small bowl, combine the cracker crumbs, blue cheese, bacon, and green onions. Add the butter, stirring to mix well.
Place the tomatoes, cut sides up, on the prepared baking sheet. Sprinkle the tomato halves evenly with the salt and pepper. Divide the cracker mixture evenly among the tomato halves.
Broil 5 inches from the heat with the oven door cracked open until lightly browned, 6 to 8 minutes.

The ruling:
Delicious! Paula has another winner. I could eat these as my meal alone! I think this combination of ingredients would be wonderful in a stuffed chicken breast. I'll have to try that soon!

Chicken, Bacon, and Mushroom Casserole #20

2011-05-21T09:00:00.001-05:00

In an effort to save money, I'm trying to use ingredients we already have and buying as little as possible. This recipe is the result of a couple of different recipes. I used the ingredients I had and also what I thought would taste best. I'm putting what I did to make it easier.

The case:
Ingredients:

4 skinless, boneless chicken breast halves, cooked and shredded
1/4 cup butter
1-3 cloves minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
4 ounces fresh mushrooms, sliced
4-5 slices bacon cooked and crumbled
1 cup shredded mozzarella cheese
1/2 cup Panko bread crumbs

Directions:

Preheat oven to 350.
Layer chicken, mushrooms, and bacon on bottom of 8x8 casserole dish.
Melt butter in medium saucepan. Add garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half and Parmesan cheese. Cook over medium low until combined. Pour mixture over chicken.
Sprinkle mozzarella and Panko breadcrumbs over sauce and bake for 25-30 minutes.

Ruling:
This is officially my favorite dish I've made this year. Not only will this be a regular here, it will be an often! It has the simplicity of an easy casserole, but the mushroom soup combined with fresh ingredients makes this much more elegant and tasty.

Pasta with Mascarpone, Chicken, Sun Dried Tomatoes, and Spinach #19

2011-05-21T08:41:00.000-05:00

Michael loves Mascarpone cheese and I'm always on the lookout for recipes with Mascarpone.

The case:

1 Cup Mascarpone Cheese At Room Temperature

Zest & Juice of 1 Lemon

1 Teaspoon Cracked Black Pepper

3 Boneless, Skinless Chicken Thighs, Cleaned Of Fat And Cut Into 1 Inch Dice

1 1/2 Tablespoons Olive Oil

2 Cloves Garlic, Peeled & Minced

Salt & Pepper

1/3 Cup Chopped Sun-Dried Tomatoes

1 (9 Ounce) Bag Baby Spinach

1 (500 Gram) Package Pasta

To Serve:

Sauteed Garlic Breadcrumbs or

Grated Parmigiano Reggiano/ Pecorino Cheese

Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. Bring a pasta pot of salted water to boil. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown. Add the garlic and cook another minute or two. Season with salt and pepper. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese or sauteed breadcrumbs.

The ruling:
This way okay, but nothing special. I liked the sauce more than I liked the rest of the ingredients with the sauce. I won't be making this again.

Bacon and Brie Quiche #18

2011-05-15T22:27:00.001-05:00

Pioneer Woman posted this recipe recently. It came from the Tasty Kitchen Blog.

The case:
Ingredients
1 package Deep Dish Pie Crust, Pre-baked If Instructed
4 ounces, weight Brie Cheese (rind Removed If Preferred)
4 ounces, weight Swiss Cheese, Diced
10 slices Bacon, Cooked Crisp, Drained, Crumbled
6 whole Large Eggs
½ cups Whipping Cream
½ cups Sour Cream
1 teaspoon Worcestershire Sauce
1 dash Each Nutmeg, Salt, Pepper

Preparation Instructions
Crumble cheeses in the bottom of the pie. Spread crumbled bacon on top. Mix all remaining ingredients thoroughly and pour into the pie pan.
Bake in a preheated 375 degree F oven for about 45 minutes, until a pick inserted in the center comes out clean. Cool slightly before serving.

The ruling:
This was good, but I feel like it is missing something. It's too eggy, and I love eggs. It needs more meat or mushrooms or something...

Buttermilk Chicken Thighs #17

2011-05-05T11:57:00.002-05:00

I'm just now learning about the advantages of using chicken thighs. Apparently, chicken thighs have really good meat. For some reason, I've always been a breast girl, but I'm learning that isn't the most flavorful way. I have a lot of buttermilk in my fridge and have been looking for ways to use it before it goes bad.... which is tomorrow. I got it right before all the tornado storms and my plans got a little messed up. This came from Kittencal on food.com. I love her recipes, so I'm eager to try this.

The case:
Ingredients
6 tablespoons cubed cold butter
6 bone-in chicken thighs ( or you may use as many that will fit into the baking dish)
3/4 cup buttermilk
3/4 cup all-purpose flour
1 teaspoon garlic powder
1/4-1/2 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
1/2 cup shredded cheddar cheese ( can use more)
SAUCE
1 cup buttermilk
1 (10 1/2 ounce) cans cream of mushroom soup, untiluted
1 teaspoon garlic powder ( can use less)
1/2 teaspoon season salt
1 teaspoon onion powder
1/4 teaspoon fresh ground black pepper ( or to taste)
1 pinch cayenne, pepper ( or adjust to suit heat level)
3/4 cup shredded cheddar cheese

Directions:

Set oven to 425 degrees F.
Set oven rack to lowest position.
Spray an 11 x 7 or a 13 x 9-inch baking dish with cooking spray.
Place the cubed butter in the baking dish and melt in the oven until hot and bubbly (about 8 minutes).
Meanwhile place 3/4 cup buttermilk into a shallow bowl.
In another shallow bowl combine the flour with 1 teaspoon garlic powder, black pepper and 1/4 teaspoon seasoned salt.
Firstly coat the chicken in buttermilk (allowing excess to drip off) then coat 1 pieces of chicken at a time into the flour mixture.
Place the chicken into the hot baking dish skin side down in the pan.
Bake (425 degrees F) for 20 minutes.
Turn the chicken over and continue to bake for another 10 minutes more.
Meanwhile for the sauce; in a bowl mix 1 cup buttermilk with the cream of mushroom soup 1/2 teaspoon seasoned salt, 1 teaspoon garlic powder, onion powder, black pepper and cayenne pepper until smooth, then mix in 3/4 cup cheddar cheese.
Pour over and around the chicken then place back in the oven and continue to bake for another 15-20 minutes or until hot and bubbly.
Sprinkle the top with remaining 1/2 cup (or more) cheddar cheese and allow to melt.

The ruling:
I made the recipe according to the directions and served in over egg noodles with lots of the buttery sauce. It was extremely good! Michael couldn't get enough. This will be a regular at our house!

Mushrooms au Gratin #16

2011-05-05T11:01:00.002-05:00

This is another one of Kittencal's recipes from Food.com. I love mushrooms and I love all these ingredients by themselves, but I'm not sure how they're going to turn out together. The recipe has great reviews so I'm going to give it a whirl!

The case:
Ingredients

1/4 cup butter ( 4 tablespoons)
2 lbs fresh mushrooms, sliced
3 garlic cloves, minced ( optional or adjust to taste, I most always add in)
2/3 cup sour cream
salt and pepper ( I use seasoned salt)
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
1 cup shredded mozzarella cheese ( or to taste, Swiss also works well)

Directions

Preheat oven to 400 degrees F.
Grease a shallow baking dish.
In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms).
In a small bowl, blend together sour cream, salt, pepper and flour.
Add mixture to the mushrooms in the pan.
Heat until JUST beginning to boil.
Transfer to a baking dish.
Sprinkle with chopped parsley and cheese.
Bake for about 10-15 minutes.

The ruling:
I loved this! Now I love mushrooms, if you're not a mushroom fan, you probably won't like this. It's very mushroomy. I used portabellas and added a few dashes of soy sauce to the butter to flavor the mushrooms. I will make this again.

Whatever Floats Your Boat Brownies #16

2011-05-05T11:00:00.000-05:00

Even though I'm not a big chocolate eater, I love brownies. These come from food.com. They were on the list as a bonus recipe of the top 100 recipes of the year. Not sure if that means they were #11 or what, but needless to say, that is how I found them. I've never tried making homemade brownies before. So, I'm excited to try these. I've really been craving sweets lately, which is shocking for those who know me. I'm much more of a salty/appetizer loving gal. I guess it's this pregnancy thing. I'm not complaining though, there are much worse side effects. :)

The case:
Ingredients:

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
WHATEVER FLOATS YOUR BOAT: 1 -2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or 1 -2 cup raisins or 1 -2 cup chopped maraschino cherries or 1 -2 cup choppednuts or 1 -2 cup M&M's or 1 -2 cup Reese's pieces or 1 -2 cup miniature marshmallow

Directions:

Preheat oven to 350°F.
Grease an 8 inch square pan or line with foil.
In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time and stir until well combined.
Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
Fold in "WHATEVER FLOATS YOUR BOAT
Spread in pan and bake for approximately 25 minutes. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
Cool completely before cutting into squares. For double recipe, bake in 9x12 pan and add 5 minutes to baking time.

The ruling:
For my first whatever floats your boat try, I used 1 1/2 cups white chocolate chips. And yes there will be a 2nd try because these brownies are Super Fantastic! I had to bake them about 28 minutes and they came out perfectly. There is no more reason to buy the boxes. One of the greatest things about this recipe (besides the taste obviously) is I always have all the ingredients at home. I bought Andes mint chips around Christmas time and never made anything with them. I'll be trying them in these brownies within the next few days!

No Yeast Pizza Dough and Exquisite Pizza Sauce #14 & #15

2011-05-05T10:59:00.001-05:00

I am absolutely determined to learn how to make a good homemade pizza- both sauce and crust. This is my first try at both. The pizza dough is from cooks.com. I obviously need to buy some yeast because it was almost impossible for me to find a pizza crust recipe without it. The sauce is from Allrecipes. It isn't exactly completely homemade but it isn't out of a jar either.

The case for Pizza Dough:

2 1/2 c. flour
2 3/4 tsp. baking powder (if using baking soda use half and omit salt)
1 tsp. salt
1 tbsp. oil
3/4 to 1 c. water

Mix dry ingredients. add 3/4 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water.The dough will be soft, not sticky. Knead on a floured surface for 3-4 minutes.
Bake at 400°F for 15-25 minutes.

The case for Pizza Sauce:

Ingredients
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

Directions
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

The results:
Obviously I need to get some yeast because this crust wasn't anything to brag about. It wasn't horrible, but I wouldn't want to eat it again. Now the sauce was a different story. It was hard for me to really tell since I had such issues with the crust, but I always have all the ingredients in my pantry to make this. I will definitely use it again.

Easy Baked Potato Wedges #13

2011-05-05T10:59:00.000-05:00

I love french fries. I made some delicious fried french fries right after Michael and I got married. They had a batter and everything. Not only did they take forever, but I had the biggest mess ever! And I haven't made them or another fry recipe since. I came across these on Food.com. They look easy and have to be healthier than the fried version.

The case:

Ingredients
4 large potatoes
1/4 cup cooking oil
1 tablespoon parmesan cheese
1 teaspoon salt
1 tablespoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions
Wash potatoes, cut into wedges.
Place potatoes skin down in a baking dish.
Mix the next 6 ingredients together and brush onto potatoes.
Bake at 350 for 1 hour.

The ruling:
I love, love, love these. I don't even really know why, but I couldn't stop eating them, especially have I started dipping them in ranch. I cut these in more fry sized portions instead of into wedges. I only cooked them about 50 minutes, broiling, watching carefully, for the last 5 minutes. I will make these again and again and again!

Lori's Awesome Cookies #12

2011-05-05T09:58:00.002-05:00

Okay, I've pretty much given up with the monthly goals. I just don't have time to organize all that these days. I'm just going to post what I'm cooking!

I pretty much made these because of the name. :)

The case:
Ingredients
1 cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon coffee flavored liqueur
2 1/2 cups rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces

Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream the butter and the sugars using an electric mixer. Mix in the eggs, vanilla and coffee flavored liqueur.
Measure the oatmeal and blend in a blender to a fine powder. In a separate bowl, mix together the flour, oatmeal, baking powder, baking soda and salt. Stir the dry ingredients into the butter mixture until blended, then stir in the candy pieces. Roll into balls and place two inches apart on cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to turn golden.

The ruling:
I thought these were okay, but Michael loved them. The only problem I had was that I should have grinded up the oats better. I will probably make these again.

Slow Cooker Chicken Stroganoff #11

2011-03-03T17:07:00.000-06:00

Since we'll have a new addition to out family in April, I'm not sure how much time I'm going to have to cook, so I'm going to go ahead and work on my slow cooker recipes this month as well.

There are many versions of this recipe at AllRecipes.com. They have many different titles and there are several ways to make it, but each one has lots of great reviews! The ingredients sound a bit strange to me, but I have to trust thousands of people.

The case:

Ingredients

4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Serve over your favorite rice or noodles.

The ruling:
I only used 3 chicken breasts and used butter instead of margarine, but followed the rest of the recipe exactly. I thought the chicken to sauce ratio was perfect! I served it over egg noodles, but any kind of pasta or rice would do. This is so easy to make low fat- just use fat free or low fat ingredients. I know some reviews said they throw everything in their Crock Pot in the morning, but if you do that you're going to lose the great flavor and consistency of the chicken. Cubing the chicken and putting so little liquid in the Crock Pot not only makes it flavorful, but browns it just a bit like it was cooked on the stove or grilled. 30 minutes was the perfect amount of time for the cream of chicken and the cream cheese to become a perfect consistency. I will be making this again and again!

Cinnamon Flop Brunch Cake #10

2011-02-28T19:31:00.002-06:00

Yet another recipe from Kittencal. This one like most of her others that I make came from food.com. I've included Kittencal's comments because they are always full of helpful hints. I usually try to incorporate these into the recipe, but there were just too many this time.

The case:
Kittencal's Comments
"Except for the the milk and small amount in the egg, the cake itself has very little fat and using low-fat milk will keep the fat to a minimum, I have stated the egg as optional, I strongly suggest to add it in for a more cake-like texture -- If you are looking for a fancy cake to serve then this is not it however for the ease of this cake it is darn good and makes a great weekend brunch cake, it's like a combination of a cake and cinnamon bun all in one, ridiculously simple to make as it's all mixed by hand and takes like 5 minutes to throw together, try adding in some chopped strawberries, apples or blueberries, raisins or dried cranberries, this recipe is a blank canvas, so go ahead and add in fruit, nuts chocolate chips whatever you wish, and to kick this up a notch drizzle recipe#120835 on top :) --- servings are only estimated"

Ingredients
2 cups all-purpose flour
1 1/4 cups sugar ( add in more for a sweeter taste)
1 1/4 cups milk
1 -2 teaspoon vanilla (optional) or 1 -2 teaspoon almond extract (optional)
3 teaspoons baking powder
1 pinch salt
1 large egg

TOPPING
1/2 cup brown sugar ( can use more or less)
1 -2 teaspoon cinnamon
1/4 cup melted butter
chopped walnuts (optional) or pecans (optional)

Directions
1. Set oven to 350 degrees F.
2. Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
3. In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
4. Pour into prepared baking pan/s.
5. Generously spread brown sugar and cinnamon on top.
6. If desired sprinkle chopped walnuts or pecans over top.
7. Drizzle melted butter over top.
8. Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.

Icing:
Ingredients
2 cups powdered sugar, sifted ( please sift to remove any small lumps)
1/4 cup whipping cream ( any amount to desired texture start with 1/4 cup, or use 18% table cream)
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons almond extract

Directions
Whisk all ingredients in a bowl adding whipping cream until desired texture is achieved (do not make it to thin, or it won't stick on cakes!).

The ruling:
Just go ahead and throw all these ingredients together and make this. And pour yourself a huge glass of milk! This is simply delicious! I love, love, love sweet cinnamon brunch dishes, and this is one of the best I've had! It took me more than 5 minutes to make including prep, but these are ingredients I always have on hand- and it's all from scratch! The only change I made was to the icing, I used milk instead of whipping cream.

Buttermilk Cheddar Biscuits #9

2011-02-28T18:29:00.000-06:00

When I first started watching Food Network, Barefoot Contessa, aka Ina Garten, was foreign to me. Most of the recipes I had never heard of. I wouldn't eat a lot of the food she made, and to be honest some of the ingredients I didn't think I could even purchase. Now, I have to admit there are still a lot of ingredients from her show that I can't find and plently of recipes I don't care to try, but I see recipes all the time that I want to try now. And either way I love watching Ina's show. Even if I don't like the food, I always learn easy tips and tricks. When I first started this blog, I had a list of foods Michael and I love to eat other place that I don't know how to cook, or at least don't have a good recipe for. Not only did I want to try recipes for those foods, I wanted to find an easy "ultimate" recipe for those foods. For example, I tried at least 5 tomato soup recipes last year. And there was definitely one that stuck out. During my breakfast month, I really want to try to find a biscuit recipe that is easy and tasty. This is my first shot.

The case:

2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional

Directions

Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

The ruling:
These were wonderful. I tried these two ways. I made a bacon, egg, and cheese biscuit and one simply with grape jelly. They were both delicious! I wasn't sure how the cheddar flavor would be with the grape jelly, but shockingly it was my favorite biscuit of the two. A couple of tips I learned for next time: First, make sure not to roll out the dough too thin. 10 x 5 inches isn't that big. Second, check the biscuits at 20 minutes. I baked for 23 and thought they were slightly too done. Either way, these biscuits will be hard to beat. Thanks Ina!

Month Switch

2011-02-28T18:27:00.000-06:00

Yes I know I still need to try some appetizer recipes and I promise I will catch up soon, but the more pressing news is I'm also switching March and April's goals. March is going to be breakfast/brunch and April will be slow cooker. I've really been craving sweet breakfast foods lately and what can I say? I'm giving in!

Cheesy Spinach and Bacon Dip #8

2011-02-09T18:26:00.000-06:00

I recently got this recipe in an e-mail and thought I'd seen it before. I got out my cookbook scrapbook, which is what I call my binder that I cut out recipes from magazines and glue into. I knew I recognized the picture. I've had this recipe since I was in college. It was in one of those small Kraft cookbooks that you find in the checkout line at the grocery store. It's about time I tried it! :)

The case:

Ingredients:

pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, cooked, crumbled

Directions:
MICROWAVE ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

The ruling:
First, I forgot to take a picture of this until I had already sat down. Don't judge a book by it's cover or food by the way it looks. I loved this dip! I made it in the crock pot instead and it turned out perfect! I also used a full block of cream cheese simply because I didn't want to end up wasting the rest.

Hot Pizza Dip #7

2011-02-06T19:55:00.000-06:00

The whole reason I chose appetizers as my February category was because of the Super Bowl. Little did I know how sick I would be. I haven't been off the couch or bed in 3 days, but I managed to make a couple of dips. This is the first one. It came from All Recipes.

The case:

Ingredients
1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives

Directions
In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
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 and 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 and olive slices. Cover, and microwave for 5 minutes. Serve hot.

The ruling:
I just used regular pepperoni on top. I also did make this the day before after reading many reviewers say that enhanced the flavor. This was good. Everyone liked it. I just served it with regular tortilla chips, but I think it would be better with bagel chips.

Bacon Cheddar Pinwheels #6

2011-02-05T09:28:00.000-06:00

I love crescent rolls. They are almost magical with all the different things they can do- desserts, appetizers, main dishes, breakfast- everything! They are even good by themselves! There aren't that many things that can do sweet and savory so well. I'm always on the lookout for new recipes for crescent rolls. I got this in a Pillsbury e-mail a while back and am finally getting around to making it.

The case:
Ingredients:
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)

Directions:
1. Heat oven to 350°F.
2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into long rectangles. Press each into 12x4-inch rectangle.
3. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
5. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

The ruling:
First, I omitted the onions and doubled the ranch and bacon. Second, what's not to like? Bacon, ranch, cheese? These didn't quite have the pop the Bacon Cream Cheese Crescents have, but they are still good. I added some ranch on the side for dipping.

Bourbon Chicken Wings #5

2011-01-29T11:15:00.000-06:00

Continuing my search for a new wing to make for SuperBowl, I came across these on Food.com. Bourbon chicken was one of the first recipes I made for this blog and still remains one of my favorites, so I thought I would give these a try.

The case:
Ingredients
16 frozen chicken wings
vegetable oil cooking spray
1/4 cup packed brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon powdered ginger
1/4 cup soy sauce
1/4 cup bourbon ( or apple juice)
2 tablespoons ketchup

Directions
Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet.
In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken.
Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.

The ruling:
These were easy and good, but nothing spectacular. I used the apple juice. My search continues...

Parmesan Chicken Wings #4

2011-01-15T15:31:00.000-06:00

I love wings. Since Michael and I've been married, I've probably made at least a dozen wing recipes. Not sure how Parmesan is going to be as the main ingredient, but this has good reviews on Food.com so I'm willing to try it.

The case:
Ingredients
1 cup grated parmesan cheese
1 teaspoon salt, to taste
1 teaspoon dried parsley flakes
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
20 frozen chicken wings, & drummettes, unthawed
1/2 cup butter, melted ( 1 stick)

Directions
Combine first 6 ingredients (cheese through pepper).
Set the melted butter in a bowl and dip the chicken wing pieces first into the butter, then into the cheese mixture to coat.
Set on a foil lined baking sheet with edges.
Bake in a preheated oven at 350 F for about 45 minutes or until fully cooked.
NOTE: To use raw chicken wings- you will need about 2 pounds of whole fresh wings, cut into 3 pieces each and discarding the wing tips.

The ruling:
I feel like these are really one-dimensional. Not a huge fan. I think a combo of Parmesan and Panko would be better.

Kittencal's Chicken Crescent Roll Casserole #3

2011-01-14T11:36:00.000-06:00

If you're familiar with Food.com, formally RecipeZaar, you have probably seen and maybe even tried some of Kittencal's recipes. She also has a blog with even more recipes. Her recipes are consistently some of the highest rated on Food.com. I have at least a dozen saved in my recipe box and I am just finally getting around to making one.

The case:

Ingredients
Sauce:

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) cans cream of chicken soup, undiluted
3/4 cup grated cheddar cheese (or any cheese of choice) or 3/4 cup swiss cheese ( or any cheese of choice)
1/2 cup 18% table cream ( or use whipping cream)

Filling:

4 ounces cream cheese ( very soft)
4 tablespoons butter ( very soft but not melted)
1/2-1 teaspoon garlic powder (optional)
1/3 cup onions, finely chopped ( can use green onions)
2 large cooked chicken breasts, finely chopped ( or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon seasoning salt ( or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon ground black pepper ( or to taste)
2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream
1 -2 cup grated cheddar cheese ( for topping)

Directions

Set oven to 350°F.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
Heat just until the cheese melts (do not boil).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste.

Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the dish.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.

The ruling:

I pretty much made these exactly as directed, omitting the onion. I completely forgot to add salt and pepper, but needless to say these chicken packets were delicious! There are so many things you could add to this mixture. Next time I'm going to try some with diced tomatoes or maybe even Rotal!

Buffalo Chicken Wing Soup #2

2011-01-11T14:29:00.000-06:00

This is my second attempt at making buffalo chicken wing soup. The first time, before I ever started this blog, didn't turn out that great. Then, I had a bowl this summer in Hilton Head at L Woods restaurant that was delicious. That put me on a mission to find another one. This recipe is similar to the one I made before, but I'm hoping it will still be the soup I'm looking for.

The case:

Ingredients:
6 cups milk
3 (10 1/2 ounce) cans cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc I use 2 chicken and 1 celery, us)
3 cups cooked chicken (I use leftover chicken from rotisserie, grilled or baked chicken)
1 cup light sour cream
1/2 cup ranch dressing or 1/2 cup blue cheese dressing
1/2 cup hot sauce, adjust to your taste

Directions:
Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes. Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours. Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl. Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

The ruling:
I made this on the stovetop. I used several different ingredients because of what I had on hand and also to suit my tastes. It was easier to put my version below than to explain all the changes. I also made Trisha Yearwood's cheese biscuits to serve with this. This soup is wonderful! It you like buffalo wings, I would suggest trying this right away! Having the cheese biscuits to dip in the soup just made it that much more wonderful.

Buffalo Chicken Wing Soup

Ingredients:

4 cups milk
2 cups chicken broth
4-5 cups shredded chicken
1 cup cheddar cheese
8 oz cream cheese
2 cans cream of chicken
1 can of cream of mushroom
1 cup light sour cream
1/2 cup ranch dressing
1/2 cup chicken wing sauce

Directions:

Place all ingredients into a pot on medium high heat. Bring down to a simmer after mixture starts to boil. Cook on low-low medium for 30 minutes or until all ingredients are combined well.

Chicken Pie #1

2011-01-10T12:45:00.000-06:00

Another Trisha Yearwood recipe. This one is from her first cookbook Georgia Cooking from an Oklahoma Kitchen. One of Oprah's favorite things this year was a chicken pie from Harry and David. I ordered one and yes it was very good. I'm hoping to have a much cheaper make at home alternative.

The case:
Ingredients
3 cups shredded, cooked chicken
2 cups chicken broth
1 can (10 oz.) condensed cream of chicken soup
1 cup self-rising cake flour
1/2 tsp. freshly ground pepper
1 cup buttermilk, well shaken
1/2 cup unsalted butter, melted

Directions
1. Heat oven to 425 degrees F. In a 2-quart casserole, evenly spread out chicken. In a medium saucepan, whisk together broth and soup; bring to a boil over medium heat. Pour over chicken.
2. In a medium bowl, combine flour and pepper; stir in buttermilk and butter. Pour over chicken (do not stir); smooth top.
3. Bake pie, uncovered, until browned and bubbly, about 45 minutes.

The ruling:
Perfect snow day comfort food dish. This is a thicker version of a chicken pot pie without the veggies! The only change I made was to double the recipe, and I'm certainly glad I did!

Blog 2011 Goals

2011-01-10T12:35:00.000-06:00

It seems so weird that I stared this blog a year ago. I've thought and thought about what to do with Lori's Test Kitchen in 2011. I enjoy blogging too much just to be finished. I love having my history to look at. Plus I use the website to make the recipes again and send recipes to others this way. The next question I had to answer is what kind of challenge am I going to issue myself. Of course, I will be continuing trying new recipes, but I don't want to simply have a number for the whole year. I have a box of files that I keep the recipes I've printed off the Internet. I've organized the recipes into categories: Mexican, chicken dishes, desserts, etc. My new goal for 2011 is to pick a category for each month and make 5-7 new recipes for each category.

The monthly categories are:
January-Chicken
February- Appetizers
March- Slow Cooker
April- Breakfast/Brunch
May- Sandwiches
June- Mexican
July- On the Grill
August- Pork/Beef dishes
September- Side Dishes
October- Pizza/Pasta
November- Soups
December- Desserts

Ranch Snack Mix #105

2010-12-24T20:18:00.001-06:00

One of my friends once made the best ranch snack mix from Taste of Homes magazine. I was trying to find it. I came upon this one, which is also from Taste of Homes, but it isn't the one she made. I once had it and I remember baking it. Since I can't find it, I'm going to go ahead and try this one.

The case:
Ingredients
1 package (12 ounces) miniature pretzels
2 packages (6 ounces each) Bugles
1 can (10 ounces) salted cashews
1 package (6 ounces) bite-size cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3/4 cup vegetable oil

Directions:
In two large bowls, combine the pretzels, Bugles, cashews and crackers. Sprinkle with dressing mix; toss gently to combine. Drizzle with oil; toss until well coated. Store in airtight containers. Yield: 6 quarts.

The ruling:
It's so hard to make snack mix and not bake it, but there really isn't any need in this recipe! I'm not saying this recipe is perfect, but it's so simple and has a good flavor. I still think it can be improved upon but until then I will be making this one! I made it to snack on for Christmas and everyone kept munching!

Lemon Delight Trifle #104

2010-12-24T19:59:00.000-06:00

I found this while going through my old Taste of Homes magazines. I love lemon cookies and this looked easy so I figured I could make it for Christmas Eve dinner.

The case:
Ingredients
3 1/2 cups cold milk
2 (3 1/2 ounce) packages instant lemon pudding
8 ounces cream cheese, softened
1/2 cup butter, softened
1/2 cup powdered sugar
12 ounces Cool Whip, thawed, divided
1 (12 -14 ounce) packages lemon cream-filled sandwich cookies, crushed

Directions
1. Whisk milk and pudding for 2 minutes. Let stand 2 minutes or till soft-set.
2. In another bowl, beat cream cheese, butter, and sugar till smooth. Gradually stir in pudding till blended.
3. Set aside 1/4 cup each of Cool Whip and cookies for garnish. Fold remaining Cool Whip into pudding mixture.
4. Place half remaining cookies in 3 quart glass bowl; top with half the pudding. Repeat. Garnish with reserved Cool Whip and cookies. Refrigerate till serving.

The ruling:
This reminds me of banana pudding with Nilla wafers, but it's lemon pudding with lemon cookies. I thought it was tasty. Michael thought it was lacking fruit, so he added strawberries and thought it was great.

Garlic Cheddar Chicken #103

2010-12-19T20:22:00.000-06:00

I'm always on the lookout for a new chicken dish. I've had this in my recipe box on allrecipes.com pretty much since I joined the site years ago.

The case:

Ingredients
1/2 cup butter
4 cloves garlic, minced (I just used 2)
3/4 cup dry bread crumbs (used Panko bread crumbs)
1/2 cup freshly grated Parmesan cheese
1 1/2 cups shredded Cheddar cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon salt
8 skinless, boneless chicken breast halves - pounded thin

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

The ruling:
I've been on a surprising roll lately considering I barely cooked for 3 months. I loved this chicken! Besides using Panko instead of regular bread crumbs, the only other change I made was to dip the chicken in flour before the butter. I even forgot to pour the extra butter over the top, which of course would make everything better! About halfway through eating, Michael mentioned the only thing that might make this chicken better was honey mustard. Boy was he right. Honey mustard is the perfect pairing for this dish! Next time, I'm going to try cooking the chicken a little less.

Creamy Stovetop Mac and Cheese #102

2010-12-18T16:33:00.000-06:00

I grew up loving the famous blue box mac and cheese. It wasn't until later that I realized the texture and flavor of the blue box isn't exactly ideal. Don't get me wrong I still enjoy a blue box here and there, but it wouldn't be the ultimate mac and cheese for me. Most mac and cheese recipes I've tried and enjoyed are baked. While I've loved many of these, the creamy/runnier texture from my childhood was missing. This recipe is from Alton Brown's Good Eats. His ultimate mac and cheese was a baked one, but made this one as more of an after thought for those "people" who like the blue box. I immediately knew I had to try the stove top recipe.

The case:
Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions
1 In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
2. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

The case:
Move over all other mac and cheese recipes. Not only was this just as easy as the blue box to make, it is some of the best tasting mac and cheese I've ever had. I omitted the dry mustard, but everything else was the exact same. Besides cooking the pasta and shredding the cheese, this dish took about 5 minutes to create. This is now my official go to mac and cheese. This recipe is what creating this blog was all about. I've been trying to find ultimate recipes for all of mine and Michael's favorite dishes, and this was a way for me to keep up with my thoughts about those recipes. I know no matter how many mac and cheese recipes I make in the future, this will be the tired and true one for my kitchen.

Charleston Cheese Dip #101

2010-12-15T18:54:00.000-06:00

Here is another recipe from Trisha Yearwood.

Ingredients:
1/2 cup mayonnaise
1 8-oz. pkg. cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped ( I omit)
Dash of cayenne pepper
8 Ritz or butter crackers, crushed
8 slices bacon, cooked and crumbled

Directions:
1. Preheat oven to 350*.
2. In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions, and cayenne pepper.
3. Transfer mixture to a shallow baking dish.
4. Top the mixture with the cracker crumbs and bake for 15 minutes, or until heated through.
5. Remove from the oven and top with bacon.
6. Serve immediately with corn chips, crackers, or bagel chips.

The ruling:
Another winner from Trisha. I'm officially asking for both of her cookbooks for Christmas. I served this with Ritz cracker chips and corn chips. It was absolutely divine with the Ritz cracker chips!!!

Chicken and Wild Rice Casserole #100

2010-12-14T21:56:00.000-06:00

YAY!!!! I've officially made my goal and tried 100 new recipes in 2010! It seems like just yesterday when I watched Julie and Julia and decided to challenge myself. It took a little longer than expected after the morning (aka all-day) sickness started, but I've done it!!!

One of my favorite soups is creamy chicken and wild rice, so I was excited to see this casserole. I can't wait to try the added ingredients of almonds and mushrooms.

The case:
- 2, 4 1/2 oz cans, sliced mushrooms drained (reserve broth) or 16 oz sliced fresh mushrooms
- 1 cup (2 sticks) butter
- 1 small onion, chopped
- 1/2 cup all purpose flour
- 3 cups chicken broth
- 3 cups half-and-half
- 4 boneless, skinless chicken breast halves cooked and diced
- 2, 6 oz boxes long-grain and wild rice mix, such as Uncle Ben's, cooked
- 1 cup slivered almonds, toasted and coarsely chopped
- 1/2 cup sliced pimento
- 4 Tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper

Directions:
1. Preheat oven to 350. Grease a 9 x 13 x 2-inch casserole dish.
2. If you use fresh mushrooms, saute them in a large skillet with 1 tablespoon of butter until tender, about 10 minutes. Drain and reserve juice.
3. In a large skillet, saute the onion in the remaining butter until tender. Stir in the flour, cooking 2 to 3 minutes.
4. Combine the mushroom juice with enough broth to make 3 cups of liquid. Slowly stir the juice-broth mixture into the onion mixture. Stir in the half and half. Cook until the mixture is thickened.
5. Add the sauteed or canned mushrooms, the chicken, rice, almonds, pimento, parsley, salt, and pepper. Pour into prepare dish and bake for 30-45 minutes, or until most of liquid is absorbed.

The ruling:
This is the perfect comfort food casserole. I omitted the pimento- not a big pepper fan. Next time, I'll omit the onion as well. I used less than what was called for and it still tasted too oniony for me.

Cheese Muffins #99

2010-12-14T21:32:00.000-06:00

This is the 2nd Trisha Yearwood recipe I've made. Usually you see garlic and cheese in biscuits, so I'm very intrigued by a muffin recipe. The original recipe leaves out the cheese and garlic, but who would do that knowing that its an option?

The case:
Ingredients:
- 1 cup (2 sticks) butter, softened
- 1 cup sour cream
- 2 cups self-rising flour
- 1/2 cup grated cheddar
- 1/4 teaspoon garlic

Directions:
1. Preheat oven to 400.
2. With an electric mixer, mix butter and sour cream. Add flour and mix well.
3. Drop with large spoonfuls of dough into muffin pan that has been sprayed with cooking spray or lined with muffin cups.
4. Bake 25 minutes. (Or 15 minutes in mini-muffin pan)

The results:
Yummy!!! I loved these! Both the flavor and the texture were perfect! I may even like these better than my normal cheese garlic biscuit copycat recipe- which says a lot!

Twice Baked Potatoes #98

2010-12-14T13:09:00.001-06:00

My mom recently bought Trisha Yearwood's new cookbook, Home Cooking with Trisha Yearwood. Up until this point, I had no desire to even look at a Trisha Yearwood cookbook. She made a spicy corn dip for her Bunco party from the book. I just had to try it. Needless to say, it was delicious, so I picked up and thumbed through the rest of the cookbook. I discovered recipe after recipe that I wanted to try. I decided to finish my 100 recipes today with three recipes from Trisha's cookbook: Chicken and Wild Rice Casserole, Twice Baked Potatoes, and Cheese Garlic Muffins.

The case:
6 large baking potatoes
2 tablespoons olive oil
3 tablespoons milk
3 tablespoons butter
2 cups sour cream
10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups)
1 tablespoon garlic salt
salt and pepper
6 slices bacon, cooked and crumbled

Diretions:

1. Preheat the oven to 400 F.
2. Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 F.
3. When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy.
4. Divide the mixture evenly and spoon it back into potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.

The ruling:
Michael says these are some of the best twice baked potatoes he's ever had. I loved the bacon/cheese topping and the tangyness the sour cream added. I used half and half instead of milk and actually used about twice as much as was called for.

Saucy Island Sandwiches #97

2010-12-12T18:48:00.000-06:00

I've done a horrible, horrible job of posting the new recipes I'm trying. I've tried some good ones too! The biggest problem I've had is taking the pictures before the food is eaten. Urgh! Oh well I guess I can just pledge to start fresh.

This recipe was given to me from a good friend from church, Alberta Floyd. She brought them to a Christmas party. My mom made me try them even though I typically don't eat ham. Boy, was I glad I did. These are some of my favorite sandwiches I've ever had! In fact I'm making them two days later if that shows you how much I like them.

My friends and I once had a Hawaiian recipe exchange. If I could do that over I would definitely take these!

The case:
Ingredients:
- 1 cup butter
- 6 Tbsp. brown sugar
- 3 Tbsp. yellow mustard
- 3 Tbsp. Worcestershire sauce
- 1 Tbsp. honey
- 2 Tbsp. poppy seeds
- 2, 12 oz Hawaiian sweet rolls, split
- 2, 8 oz Swiss cheese slices
- 1 lb sliced honey ham
- 2, 8 oz Provolone cheese slices

Instructions:
1. Melt butter in a saucepan. Stir in brown sugar, mustard, Worcestershire, honey, and poppy seeds. Stir all ingredients over medium heat well combined.
2. Arrange roll bottoms cut side up, on a rectangular baking sheet. Brush with about half of butter mixture.
3. Top rolls with Swiss cheese, tearing to fit. Do the same with ham and then provolone.
4. Brush cut side of roll tops with butter mixture. Place over sandwiches.
5. Bake at 350 for about 20 minutes or until heated thoroughly.

The results:
Yes, even when I made these, they were just as good. The honey mustard butter mixture is out of this world delicious. The flavor of the two cheeses just pushes this recipe over the top! These are the perfect appetizer potluck dish!

Broccoli Cheese Soup #96

2010-10-10T19:15:00.000-05:00

I'm simply in a soup mood and trying to figure out a way to eat more vegetables. What better way to eat broccoli than in a cheese soup? I have a couple of broccoli cheese soup recipes that I already like, but I feel like there is still a better one out there.

Directions:

1. Cook broccoli until tender& drain.
2. Cook onions in butter until tender& transparent.
3. Stir in flour& cook 5 minutes, stirring constantly.
4. Add milk slowly, stirring constantly.
5. Stir in grated cheese until smooth.
6. Slowly blend broth into sauce.
7. Add Velveeta cheese and stir until melted.
8. Puree 1/2 cup of the broccoli with a fork (or in the food processor).
9. Cut the rest of the broccoli into pieces.
10. Add all broccoli to the soup.
11. Simmer 15 minutes.
12. You can add more Velveeta for a cheesier flavor.
Ingredients:
1 bunch broccoli
1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2 cups milk
1 cup grated mild cheddar cheese or 1 cup sharp cheddar cheese
2 (10 3/4 ounce) cans chicken broth
salt and pepper
Velveeta cheese

Ruling:
This is the recipe! I really think this is the best broccoli cheese soup I've ever had. It's creamy and thick, full of flavor. I could just go on and on. The perfect dish for a cool fall or winter night! I used two bags of frozen broccoli, no onion, about 2 cups of grated cheddar, and 1 lb of Velveeta. I will be making this regularly.

Cheese Sticks #95

2010-10-09T14:00:00.000-05:00

I have been wanting to try homemade mozzarella sticks for forever, but every recipe I've seen says to place the sticks on a cookie sheet in the freezer before cooking. Well, last week I got a new refrigerator that has the freezer in the bottom. Finally, enough room to place a cookie sheet inside. This particular recipe is the Pioneer Woman's and came from her new cooking share site, Tasty Kitchen. Later this week, I'm going to try Giada De Laurentiis's.

The case:
Ingredients
16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
2 cups Panko Bread Crumbs (I Used Kikkomans)
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping

Instructions:
1. Slice string cheese pieces in half, for a total of 32 pieces.
2. Place flour in a small bowl.
3. In a separate bowl, whisk eggs and milk.
4. In another separate bowl, combine panko bread crumbs with parsley flakes.
5. TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
6. ***Place tray in freezer for 20 to 30 minutes to flash freeze.***
7. TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
8. Remove to a paper towel-lined plate.
9. Serve immediately with warm marinara sauce.

The ruling:
Yummy! I think the breading could use a little more flavor; maybe garlic powder and salt. I loved the crispy texture of the panko bread crumbs. Another winner Pioneer Woman!

Garlic Herb Spinach Artichoke Dip #94

2010-10-09T12:59:00.000-05:00

Another game day inspired dish. I found this on Allrecipes this morning, and just happened to have all the ingredients on hand. I love garlic herb Alouette cheese, so I can't wait to try this recipe.

The case:

Ingredients
8 slices bacon
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can quartered marinated artichoke hearts, drained
1 (5 ounce) container garlic-herb flavored cheese spread
1 cup grated Parmesan cheese
1 (8 ounce) container sour cream
1/2 cup mayonnaise

Directions
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble into a medium bowl.
3. Mix spinach, artichoke hearts, garlic-herb flavored cheese spread, Parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
4. Scoop mixture into a 7x11 inch baking dish. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

The ruling:
Michael loved this dip! I really liked it, and if I still wasn't in my first trimester, I think I would love it. It is definitely creamy and garlicky.

Sausage Puffs #93

2010-10-09T12:39:00.000-05:00

This is from Plain Chicken's blog. I love sausage balls and all their varieties. I thought this would be perfect for football Saturday.

The case:
Ingredients:
1/2 pound sausage
1 1/2 cups biscuit/baking mix
2 cups shredded Cheddar cheese
6-7 Tbps buttermilk

Directions:
In a skillet, cook and crumble sausage until no longer pink; drain. In a bowl, combine biscuit mix and cheese; stir in sausage. Add buttermilk and toss with a fork until just moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 12-15 minutes or until puffed and golden brown. Cool on wire racks.

The ruling:
I made these exactly as written and they are delicious! I like these much better than regular sausage balls. They are lighter, fluffier, and have more flavor. A new favorite!

Chicken Bacon Crescent Rolls #92

2010-09-22T20:18:00.000-05:00

This is the combination of a recipe a friend gave me and a pampered chef recipe.

The case

Ingredients:
- 2 cans crescent rolls
- 3 cups chicken
- 1 cup shredded cheddar
- 1/2 cup mayo
- 2 Tablespoons Dijon mustard
- 5 strips of bacon crumbled
- egg white

Directions:
1. Roll out crescents.
2. Combine the rest of the ingredients.
3. Place spoon fulls of mixture on crescent. Layer an additional crescent on top. (I made a Pampered Chef wreath)
4. Brush egg white over crescent and sprinkle additional cheese. Bake at 375 for 20-25 minutes.

The ruling:
Easy and satisfying. What's not to like?

Mini Ham and Cheese Sandwiches

2010-09-04T19:51:00.000-05:00

These are quick to make and delicious!

Ingredients:
- Rolls
- Deli ham
- Swiss cheese
- 2 Tablespoons Honey Mustard
- 1/4 cup butter
- 1-2 Tablespoons poppy seed

Directions:
1. Cut rolls lengthwise.
2. Spread honey mustard over tops of rolls. Lay down ham and then Swiss cheese.
3. Bake rolls at 400 for 10 minutes.
4. Melt butter and mix together with honey mustard and poppy seeds.
5. Brush mixture over rolls.

Sweet and Spicy Meatballs #91

2010-09-04T19:36:00.001-05:00

I never liked meatballs until a few years ago. Randomly, I tried one at a banquet catered by the UT dining department of all places. They were delicious. I've been trying to find a good recipe for them ever since.

The case:
Ingredients
1 pound ground beef
2 eggs
1 cup rolled oats
2 tablespoons dried minced onion flakes
9 drops hot pepper sauce
seasoning salt to taste

3/4 cup ketchup
1/2 cup water
1/4 cup vinegar
1/3 cup brown sugar
1 1/2 tablespoons dried minced onion flakes
1 teaspoon mustard powder
4 teaspoons Worcestershire sauce
6 drops hot pepper sauce

Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine the ground beef, eggs, rolled oats, minced onion flakes, hot pepper sauce and seasoning salt. Mix well and form into 1 inch meatballs. Place into a 9x13 inch baking dish.
Bake, uncovered, at 325 degrees F (165 degrees C) for 30 minutes.
3. Meanwhile, in a separate medium bowl, combine the ketchup, water, vinegar, brown sugar, minced onion flakes, dry mustard, Worcestershire sauce and hot pepper sauce. Mix together well and set aside.
4. Remove meatballs from oven and pour reserved sauce over them. Cover with foil and return to oven.
5. Bake, covered, in a preheated oven for 1 hour.

The ruling:
I was in a hurry so I just made the sauce with frozen meatballs. I threw it all in the crockpot for about 3 hours. These were delicious! I loved the sweet and spicy flavors together. I'm sure they would have been much better with homemade meatballs.

Sausage Wontons

2010-09-04T19:24:00.000-05:00

I can finally announce why I haven't been blogging. It's because I am nauseous just about 24/7. I'm proud to announce Michael and I are expecting our first child in April! While I am very excited about this, the thought of most foods, especially having to cook them, is enough to send me running to the bathroom. I finally decided to fight it out today. I love cooking tailgating foods for football season. I made a few of my regular favorites and even tried a new one! My friend Lindsey Spencer gave me this recipe, and I've made it over and over again ever since.

Ingredients:
- 1 1/2 lbs sausage
- 1 cup ranch dressing
- 4 cups cheese (I use 2 cups cheddar and 2 cups Monterrey jack)
- Wonton wrappers

Directions:
1. Brown sausage; drain.
2. Mix with with cheese and ranch.
3. Put wontons in muffin tin, creating a bowl. Bake at 350 for 5 minutes, until hardened.
4. Fill wonton with mixture and bake for an additional 7-8 minutes until cheese is melted.

Mint Chocolate Chip Ice Cream

2010-08-15T20:44:00.001-05:00

This is my favorite homemade ice cream recipe. I made it for Senior Saints at my church the other night, but completely forgot to take a picture. Several people asked for the recipe so I figured I would go ahead and post it on here. I guess I'll just have to make it again soon and post the picture. :)

Ingredients
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips

Directions
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Chicken Tortilla Soup #90

2010-08-14T20:54:00.000-05:00

This is actually the combination of about 3 recipes I found while searching the internet. I put in all my favorite ingredients!

Ingredients:
2 skinless, boneless chicken breasts, cooked and shredded
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth

1/2 cup half and half
1 flour tortilla
1 cup frozen corn kernels
1/2 cup chopped onion
1/2 can black beans
1/2 teaspoon chili powder
1 tablespoon lime juice
1 can Rotel
tortilla chips
1/2 cup shredded Monterey Jack cheese
sour cream

Directions:
1. In a large pot over medium-low heat, cook the onion and garlic for a couple of minutes. Add the garlic and cumin and mix well.
2. Then add the broth, corn, chili powder, black beans, lime juice and Rotel.
3. Break the tortilla soup up into small pieces and add to a food processor. Add about 1/2 cup of broth and pulse until completely combined. Add mixture to broth to thicken. Simmer 20-30 minutes.
4. Serve in individual bowls, top with the Monterey Jack, sour cream, and tortilla chips.

The ruling:
Yummy! This was extremely good and healthy too! I will definitely be making this again.

Roasted Chicken with Balsamic Vinaigrette #89

2010-07-29T12:59:00.001-05:00

This recipe is comes from a little Italian girl you might know that goes by the name of Giada De Laurentiis. If there is one thing I could learn to cook and die happy (besides biscuits and gravy) it would be good roasted chicken in the oven. I love to get roasted chicken in restaurants, especially when it has a certain sauce made over it. A lot of time these recipes call for roasting pans or pans you can set on the eye afterwards to make a glaze using the drippings left over from cooking. For my birthday, Michael got me my first Le Creuset dutch oven. I got a larger one just so I could try one of these recipes. Well, I'm finally getting around to it!

The case:

Ingredients
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Directions
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

The ruling:
The chicken was cooked perfectly. It was probably the most moist chicken I've made so far on this journey. I'm sure the drippings aided the moisture. I loved the outside of the chicken. The lemon zest and parsley really added a pop of flavor. Michael's first comment was, "Wow, that looks fancy!" This would be a perfect company dinner. I wish I knew a better way to get the flavor all the way through the chicken, but this was still delicious!

Baked Potato Casserole #88

2010-07-29T10:38:00.000-05:00

This delightful little cheesy potato casserole came from Taste of Homes magazine. Look at the ingredients. What's not to like? I'm sure it's low in fat too! :)

The case:

Ingredients
5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
4 cups cubed Cheddar cheese
4 cups shredded sharp Cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise*
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

Directions
In a large bowl, combine potatoes and bacon. In another bowl, combine the remaining ingredients; add to potato mixture ad toss gently to coat. Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.

The ruling:
I used half a pound of bacon in my pasta dish last night, so I used the other half in this today. I didn't see the point in opening another pack. I also only mixed 4 cups of cheese in with the potatoes- half cheddar and the other half a Monterrey jack and Colby blend. Then a added another cup on top. I just thought 8 cups of cheese sounded like a whole lot!

Wow! I have hit a home run on this one! The texture of the potatoes with the cheese and mayo/sour cream mixture is perfect. I was afraid the potatoes might get to soft after boiling them and baking them for 1 hour, but they were spot on! The saltiness of the bacon added wonderful flavor as well. Just when I thought these couldn't get any better, I added ranch dressing. They were kicked up another notch! I now feel like I need to get on the elliptical machine for 4 or 5 hours, but that's okay. Maybe later.

Garlic Herb Parmesan Bread #87

2010-07-27T20:02:00.000-05:00

The only thing that can make a good pasta dish better is good garlic bread to go with it. This recipe came from The Dragon's Kitchen, another food blog that I like to check up on.

The case:
Ingredients:
1 large Baguette or French Loaf
1/2 cup butter, softened
1 tablespoon garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 teaspoon thyme, chopped
2 teaspoons rosemary, chopped
1/2 cup grated parmesan
Salt and Pepper to taste

Directions:
1. Preheat oven to 350 F. Slice baguette in half lengthwise. Prick to top of each slice with a fork.
2. Combine butter, garlic and herbs. Season the butter with some salt and pepper. Generously spread the butter mixture on each slice.
3. Sprinkle the parmesan cheese evenly on top of the butter.
4. Place the bread on a foil lined baking sheet. Place the bread in oven for about 10-15 minutes or until the top is toasted to your liking.

The ruling:
This recipe has officially moved up to my #1 favorite garlic bread recipe. It's amazing what a difference fresh herbs make!

Smoky Chicken Pasta #86

2010-07-27T20:01:00.000-05:00

I love one dish meals, and pasta is my favorite type of one dish meal. I've had this recipe bookmarked for awhile. It came from the blog, Plain Chicken.

The case:

Ingredients:
8 oz. Farfalle pasta
1 - 1 1/2 c. heavy whipping cream (I used half & half and 1 Tbsp of flour)
2 chicken breasts (boneless, skinless)
3 cloves garlic, crushed
1 tsp pepper
1/2 tsp basil
1/2 c. butter (I used 5 Tbsp)
1/2 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1/2 bottle (12 oz) Lawry’s mesquite marinade with lime juice

Directions:
Put chicken and marinade in the crock pot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter (and flour), add garlic, whipping cream, basil, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

The ruling:
I LOVED the sauce for this, but the chicken flavor didn't do much for me. Overall this was very good; it's still going on my favorites list. The white sauce overpowered the chicken flavor. My favorite chicken in pasta recipes has been simply chicken breast sprinkled with salt, pepper, and Italian herbs, and grilled on the stove top. I will be making this again, sooner rather than later, using a different type of chicken.

I did make the sauce a little differently than listed. First I melted the butter over low heat. Then I added the basil, pepper, half and half, garlic, 1 Tablespoon flour, and double the Parmesan cheese over medium heat. After the cheese melted, I turned the eye up to medium high and whisked constantly until the mixture came to a boil. Then I lowered the temperature to lo and continued to stir while adding the bacon.

Honey Bun Cake #85

2010-07-26T21:42:00.001-05:00

I was craving something sweet, so I searched allrecipes.com until I found something with good reviews that I had all the ingredients for!

The case:

Cake Ingredients
1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 (8 ounce) container sour cream
1 cup brown sugar
1 tablespoon ground cinnamon

Icing Ingredients
2 cups confectioners' sugar
4 tablespoons milk
1 tablespoon vanilla extract

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish.
3. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan.
4. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
5. Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
6. To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

The ruling:
Oh me, oh my!! This is spectacular! I just can't get enough of it. It's sweet and savory. It's part sweet like a cinnamon roll but the cake is also savory from the sour cream. The middle was warm and gooey. I added maple extract in with the vanilla. I believe the maple added a lot more flavor. I couldn't have had a better night- honey bun cake, a tall glass of milk, and cuddled on the couch with my husband watching The Bachlorette!

Green Chile Soup #84

2010-07-26T18:22:00.000-05:00

I know it's July and not many people want feel like eating soup in July, but in my defense it is a very gloomy, rainy day. Plus, I love soup and could pretty much eat it anytime, even laying out by the pool!

Ingredients
1 tablespoon butter
1/2 cup finely diced onion
1 teaspoon minced garlic
1/2 cup chopped fresh green chile peppers
1 (5 ounce) can chunk chicken
1 1/2 teaspoons ground cumin
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups half-and-half cream
1 cup shredded Cheddar cheese
1/4 cup sour cream

Directions
Melt butter in a large saucepan over medium-high heat. Saute onion until transparent. Stir in the garlic, green chiles, chicken meat, and cumin. Cook for one minute to blend the flavors. Stir in the cream of chicken soup and half-and-half. Cook until heated through, about 5 minutes. Ladle hot soup into bowls. Top with cheese and a dollop of sour cream.

The ruling:
I used canned green chilies, boiled chicken, no onion, and about half of the called for cumin. I made the soup according to directions and tasted it. I felt like it was missing something so I went ahead and added the sour cream and cheese. It was definitely better with the toppings mixed in. I liked this soup, but it is by no means the greatest thing that I've ever put in my mouth. Bottom line, this soup is very easy with common ingredients that I always have on hand, so in a pinch I would make again.

Garlic Chicken Pizza #83

2010-07-17T08:27:00.000-05:00

Saw this the other day on Allrecipes. I was in the mood to try something out of the box.

The case:
Ingredients
1 skinless, boneless chicken breast half
2 tablespoons butter or margarine, softened
2 cloves garlic, minced
2 tablespoons chopped green onion
1/2 teaspoon dried basil
1 (10 ounce) can refrigerated pizza crust dough
2 roma (plum) tomatoes, diced
1/2 cup chopped fresh cilantro
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese

Directions
1. Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
2. Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
3. Preheat the oven to 350 degrees F (175 degrees C).
4. Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
5. Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

The ruling:
Hmmmm.... This is very different. It's okay, even good. I doubt I will ever make it again, but it was a good change of flavors from what we normally eat, which is what I wanted. This would be a lot better with some sort of sauce added to it.

Yellow Cupcakes with Sticy Chocolate Icing #82

2010-07-13T19:15:00.000-05:00

I recently found a list on Pioneer's Woman's website of all her recipes. It is a wonderful little page to bookmark, if you're like me and like to visit all the time. Overall, this recipe stood out the most to me. I am one of the few people on Earth that just don't care for chocolate. I know it's weird, but I do like homemade chocolate icing on white cake for some reason, and these look just about as good as it gets! I just wish I could get my pictures to look as good as hers.... one day.

The case:
Ingredients
FOR CUPCAKES
2 cups Cake Flour
2 teaspoons Baking Powder
¾ teaspoons Salt
½ cups Unsalted Butter, Softened
1 cup Sugar
3 whole Eggs Room Temperature
2 teaspoons Vanilla
¾ cups (plus A Tad More) Whole Milk
_____
FOR THE ICING:
¾ cups Sweetened, Condensed Milk
6 ounces, weight Semi-sweet Chocolate
2 Tablespoons Butter

Directions:
1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine.
4. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
5. Scrape sides of bowl, then mix one final time.
6. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.

Sticky Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.

The ruling:
Mollye really enjoyed this cupcake as you can see! I really liked this icing, but the cake was a little heavy. I'm not sure if this is because of my horrible baking abilities or the recipe. The flavor is good, I just like my cake lighter and fluffier.

Olive (Pepperoni) Cheese Bread #81

2010-07-12T19:52:00.000-05:00

This is my mom's favorite Pioneer Woman recipe. The only problem is that I don't like olives. My mom suggested I try it with pepperoni instead. So where this recipe calls for olives, I used pepperoni instead!

Ingredients
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

Directions:
1. Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
* Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

The ruling:
I accidentally turned the oven up to 425, so this got a little brown, but this bread is amazing. Besides switching the olives for pepperonis, I also omitted the green onions. I could make this as a french bread pizza and eat it alone any day.

Rolled Feta Chicken

2010-07-12T19:42:00.000-05:00

This is the simplest, yet one of the most delicious chicken recipes I have. I was actually out of Italian breadcrumbs, so I used Panko mixed with Italian seasonings.

Ingredients
6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
1/4 cup Italian-style dry bread crumbs, divided

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper.
3. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
4. Roll chicken in bread crumbs.
5. Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Cinnamon Roll Pizza #80

2010-07-12T18:21:00.001-05:00

I just love the internet. I love sharing recipes and reading other people's recipes. I would do anything to find a way to do this stuff full time. The Picky Palate is one of my absolute favorite food blogs. As many of you probably know, I can be a picky eater. Her slogan is to "dress up" family recipes so that even the pickiest eater will enjoy it. This is my theory also, I like things plainer than most people, but I still want to have stand out flavor of all ingredients. As soon as I saw the post for cinnamon roll pizza, I knew I couldn't go another day without trying it! Okay that is really sad, but it's also true....

The case:

Ingredients:

4 Tablespoons cold butter, cut into cubes

1/2 Cup packed brown sugar

13 oz pizza dough of choice

4 Tablespoons room temperature butter

1/2 Cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1 Cup powdered sugar

4-5 Tablespoons heavy cream

Directions:

1. Preheat oven to 350 degrees F. Spray pizza pan with cooking spray and layer with butter cubes and brown sugar.

2. Gently place dough into pan over butter and brown sugar then spread butter over tops of dough.

3. Layer with brown sugar and cinnamon.

4. Bake for 25-30 minutes or until pizza crust is cooked through. Let cool for 10 minutes or until butter and brown sugar have set. (This part is torture!) Cut into wedges.

5. Place powdered sugar and cream into mixing bowl and stir until smooth. Drizzle over warm slices of pizza and serve.

The ruling:

I am officially 80% of the way to my goal, and out of those 80 new recipes I've tried in 2010, this is my favorite! It is yummy, delicious goodness!

Firecracker Fried Chicken #79

2010-07-05T19:18:00.000-05:00

I love spicy fried chicken, but I've never tried to make it on my own.

The case:
Ingredients:
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil for frying

Directions
To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

The ruling:
I added garlic powder, pepper, onion powder, and cayenne pepper to the breading. After I breaded it, I left it in the fridge for another 45 minutes. I fried it in the deep fryer at 360 for 15 minutes about 3 at a time. This was very good fried chicken, but not nearly as spicy as I was wanting/expected.

Grilled Corn #78

2010-07-03T23:15:00.002-05:00

I think I have just about the most stressful job for 9 months out of the year, but for one week in the fall and spring, 2 weeks at Christmas, and 2 months during the summer it is truly the greatest job in the world! Since school let out I've went from 3 hours available on my DVR to 90-something. Opps... Anyways, the majority of the huge items I've been deleting are all the saved shows off Food Network. I've watched the parts of the shows that I wanted to watch, added the recipes I want to try to by Foodnetwork.com recipe box, and deleted the shows. So, it isn't like I've actually watched all 90 hours. I just watched parts of a lot of those hours. This corn is from one of the Neely shows I deleted.

The case:
Ingredients
4 ears sweet corn, husked and silks removed
2 tablespoons olive oil
Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 lime, juiced, plus 1 lime, quartered, for garnish
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Directions
1. Preheat the grill to medium-high heat.
2. Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
3. Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

The ruling:
I loved the corn grilled with the seasoned salt on it, but the actual mayo-mixture didn't do anything for me. Michael and several members of the Greer family enjoyed the mayo-mixture, but I don't think any of us felt the Feta added anything.

Marinated Chicken #77

2010-07-03T22:42:00.002-05:00

One of my daily internet rituals is to browse the daily recipes on Allrecipes. This marinade was one of the recent daily recipes. I love good grilled/broiled chicken but have trouble finding a recipe to keep it moist. I'm very picky about dry chicken. I'm not sure if its the recipes I'm trying or my cooking method but more often than not, my chicken ends up dry.

The case:

Ingredients
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley

Directions
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

The ruling:
This is my new favorite chicken marinade! It was delicious, and I have a feeling it would be really good with vegetables too. I only put in 1 teaspoon of dry mustard because usually the taste is too strong for me, but I really didn't taste it at all. All I had were chicken tenders, but I'm sure it would be even better with chicken on the bone. My brother-in-law was the one who actually cooked it. We're going to have to make it again soon to see if we can make it just as tasty.

Buttered Rosemary Rolls #76

2010-07-03T22:06:00.000-05:00

It's officially 1/2 way through the year and I'm 3/4 of the way to my goal! YAY!! I guess my new goal is to see how many new recipes I can try in 2010!

Here is another promising Pioneer Woman recipe. We have rosemary in our garden, and I've been wanting to try this recipe for awhile, so now is the time!

The case:
Ingredients

Frozen, Unbaked Dinner Rolls
Melted Butter, Regular, Salted
Fresh Rosemary, Coarsely Chopped
Coarse Sea Salt

Directions:
1. Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

2. After rising, brush rolls with melted butter.

3. Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

4. Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
5. Serve skillet on the table.

The ruling:
These were so simple and very good. They look and taste like something that's a lot fancier than frozen rolls with butter and rosemary. I will be putting this in my keeper file!

Baked Creamed Spinach #75

2010-07-03T12:17:00.003-05:00

One of my favorite Food Network shows is called Cooking For Real with Sunny Anderson. This is one of her recipes. Sunny is one of my favorite Food Network personalities. She is real and so warm. You feel like she is your friend when you're watching her. My absolute favorite vegetable dish is creamed spinach, and I have yet to try one of Sunny's recipes that I didn't like! I have high hopes for this one.

The case:

Ingredients
4 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
~~2 teaspoons~~ 1/2 teaspoon red chili flakes
1 3/4 cups heavy cream
1 cup shredded Parmesan
1 teaspoon ground nutmeg
1/2 cup sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions (recommended: French's)

Directions
Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

The ruling:
This is extremely good. I've never had fried onions before, and I really like the contrast of the creamy and crunchy. The pepper adds quite a bit of spice, so if you're cooking for someone who doesn't like things spicy, maybe leave out the pepper flakes. I halved the amount and it was still pretty spicy. I will definitely be making this again!

UPDATE: While reviewing this recipe on Food Network I read the 2 Tablespoons of Red Pepper Flakes was a typo. Instead it should have been 1/2 teaspoon, which makes a lot more sense. That's what I get for not reading the reviews first!

Buttermilk Chess Pie

2010-07-02T21:50:00.000-05:00

This is one of my favorite dessert recipes. This recipe came from Allrecipes. The only change I make is to only use 4 eggs.

Ingredients:
2 cups white sugar
2 tablespoons all-purpose flour
5 eggs
2/3 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Directions
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
Bake in the preheated oven for 45 minutes, or until filling is set.

Bacon Cream Cheese Crescents #74

2010-07-02T20:13:00.001-05:00

I get about 5 cooking magazines in the mail. I always cut out the recipes and "scrapbook" them into categories, but I rarely open that notebook. My new goal is to make at least one recipe from each magazine I get in the mail, you know put those subscriptions to good use. This is from Kraft's Food and Family Magazine.

The case:
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup finely chopped onions
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions:
HEAT oven to 375°F. Mix all ingredients except crescent dough.
SEPARATE each can of dough into 4 rectangles; press perforations together to seal. Spread each rectangle with 2 rounded Tbsp. cream cheese mixture, then cut into 12 wedges. (I cut each rectangle in half and then cut each half into 2 triangles making 8 wedges) Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.

The ruling:
If you don't already have all these ingredients in your fridge, go out and buy them! They are amazingly wonderful! I think the list of filling ingredients alone is enough to make my heart swoon. I am going to try this same filling in mushrooms. Oh my... I just might eat the whole batch before Michael gets home. Just kidding.... I hope.

Yoo-hoo Ice Cream #73

2010-07-01T15:44:00.000-05:00

My friend Susie Mantooth gave me this recipe. I was immediately intrigued!

The case:
Ingredients:

6 cans Yoo-hoo
1 can Eagle sweetened milk
1 pint half and half

Directions:
Put into a ice cream maker, and let it work its magic.

Ruling:
I have 2 small ice cream makers, so I used both. My ice cream never completely froze. Michael said I should have refrigerated the Yoo-hoo first. I am going to freeze it now, but so far it is an awesome milkshake! Michael isn't the biggest chocolate fan, so he doesn't really care for it. He says it is too chocolaty. It sorta reminds me of a frosty.

Cilantro Mexican Chicken Casserole #72

2010-07-01T12:43:00.002-05:00

I love my cranberry Pampered Chef baker, but I have no idea what to do with it. The only thing I've ever made in it is roasted chicken. And it was delicious. The baker is famous for being able to go in the microwave.

A friend told me about this recipe. As soon as she said it was cooked in the Pampered Chef baker, I knew I had to try it. I went home and googled the recipe, and found this pdf containing several recipes to use with the Pampered chef baker.

The case:
Ingredients
1⁄4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese 2 cups (8 oz) shredded Monterey
Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce 12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken Additional chopped fresh cilantro leaves (optional)

Directions:
1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 11⁄2 cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1⁄2 cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

The ruling:
I only used 3 tortillas in each layer, tearing the last tortilla in half. I used all the enchilada sauce from the can soaking my tortillas. I happened to have a bit of enchilada sauce from Trader Joes in the refrigerator, so I poured that over the casserole instead. I also added a layer of cheese on top of the first chicken layer. One tip that I think is important is that the cream cheese mixture needs to be soft to spread over the tortillas. Put into the microwave for an extra 30 seconds if needed. Of course, I didn't have or even use the tools that are listed. You could make this same thing in a medium sized casserole dish.

This dish was absolutely delicious- a home run! I will be making this for years and years to come. It was so quick and easy. I served it with saffron yellow rice. I will definitely play around with the cream cheese mixture. I think it would be tasty with lime juice and maybe even garlic added. I forgot to add chopped cilantro to the top, but I'm sure it would be a great addition.

Better than Jim N Nick's Cheese Biscuits #71

2010-06-30T12:14:00.001-05:00

Saw this last night on one of my favorite cooking blogs, Plain Chicken. I love any kind of cheese bread or biscuits. These especially intrigued me with the ingredients sugar and vanilla.

The case:

Ingredients:

1 1/2 cups Bisquick

3/4 cup buttermilk

3 Tbps sugar

1/4 tsp vanilla

1 cup cheddar cheese, shredded

Directions:

Preheat oven to 425. Stir together all ingredients just until combined. Scoop into a mini muffin pan coated with cooking spray. Bake 12-15 minutes, until golden.

The ruling:

I made them into regular sized biscuits and got about 10 medium sized biscuits. I LOVE LOVE LOVE these biscuits. They are savory with just a hit of sweetness. These ingredients come together perfectly!

The Best Sugar Cookies

2010-06-30T00:06:00.000-05:00

I made these for the first time right before I started my blog. They are absolutely the greatest sugar cookies I have ever had. Yes, they require some work. I don't typically like to bake, but these are so much fun to decorate I am willing to do the work. Both recipes came from allrecipes.com and I make them exactly like they're written.

Sugar Cookies:
Ingredients
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

Icing:
Ingredients
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

Directions
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

I didn't have much time tonight. These are very time consuming. I plan on making more tomorrow. I'll upload pics then!

Crock Pot Honey Hot Wings #70

2010-06-29T21:46:00.000-05:00

After reading 4 hot wing recipes, I have made up my own. I had wings in the fridge and was craving something sweet, but spicy. I didn't feel like frying, so I pretty much made up this on the whim! I love, love my crock pot. It is amazingly simple to use and there is hardly any clean up. I have no idea how these are going to turn out, but I can't wait to see.

The case:
Ingredients:

20 winglettes
salt
pepper
cayenne pepper
garlic powder
1 cup hot sauce
1/2 cup butter
1 cup honey
1 garlic clove, minced

Directions:

Sprinkle both sides of wings with garlic powder, salt, pepper, and cayenne pepper.
Broil wings for 5 minutes on each side.
Meanwhile, in a medium saucepan combine butter with honey, hot sauce, and garlic.
Place hot wings in bottom of crock pot and pour sauce over. Cook on high for 2 hours or low for 4 hours.

The ruling:
I thought these were really good. Are they the best wings ever? No, but they are still really good! And so easy. I would make these again.

Chicken Divan

2010-06-29T19:51:00.000-05:00

Chicken Divan is one of my absolute favorite dishes and it's always a hit for guests! I got this recipe from my friend, Lindsey Spencer, our senior year in high school, and I've been making it ever since.

Ingredients:

2- 10 oz pkg frozen broccoli, cooked according to direction
2-3 cups cooked, shredded chicken
2 cans cream of chicken soup
1 cup mayonnaise
1-2 teaspoons lemon juice
1 - 1 1/2 teaspoons curry powder
1/2 cup shredded cheddar
1 package Ritz crackers crushed mixed with 2 Tablespoons of melted butter

Directions:

Spray a 9 x 13 inch baking pan with cooking spray. Put layer of cooked broccoli and cooked chicken in pan.
Prepare sauce mixing cream of chicken soup, mayonnaise, lemon juice, and curry powder. Pour sauce over broccoli and chicken.
Sprinkle cheese and Ritz over mixture. Bake at 350 for 30-35 minutes.

Bacon Ranch Pasta Salad

2010-06-29T19:21:00.000-05:00

I have been so crazy recently. I don't think I've tried a new recipe all month, which is unbelievable compared to how the beginning of the year was going! So, my goal is to get back into it ASAP.

Anyways, today I had some friends from North (the school I teach at) over for a book club meeting. I made a couple of oldies but goodies. The first is Bacon Ranch Pasta Salad.

Ingredients:

1 lb rotini pasta, tri-colored or regular
8 slices bacon
1 cup mayonnaise
1 package dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1/2 cup grape tomatoes, cut into halves or fourths
1 can sliced black olives (optional, I don't use)
1 cup shredded cheddar

Directions:

Bring a large pot of salted water to a boil. Cook pasta according to directions.
Cook bacon and chop.
Wash grapes and chop.
Mix mayonnaise, ranch, garlic powder, garlic pepper. Stir in milk.
Place pasta, tomatoes, and bacon in a large bowl; toss. Gently stir in ranch mixture. Cover and chill at least 1 hour. Toss with additional milk if salad seems a little dry.

Mexican Rice

2010-06-15T22:29:00.000-05:00

I've tried a lot of rice dishes, but this is by far my all-time favorite. It is very similar to a local Mexican restaurant's rice.

Ingredients:

12 ounces tomatoes, very ripe and cored
1/2 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Directions:

Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.
Stir well after 15 minutes.
When finished, stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Printable Mexican Rice Recipe

Chocolate Cobbler

2010-06-04T07:07:00.000-05:00

Chocolate Cobbler is one of my favorite desserts of all time! And I don't normally even like chocolate! This recipe only makes an 8x8 inch pyrex, so I usually double it!

Ingredients:
· 6 Tablespoons butter
· 1 cup self-rising flour
· ¾ cup sugar
· 1 ½ Tablespoons cocoa powder
· ½ cup milk
· 1 teaspoon vanilla
· 1 cup sugar
· ¼ cup cocoa powder
· 1 ¼ cup boiling water

Directions:
1. Preheat oven to 350°. Melt butter in 8x8 baking dish while the oven preheats.
2. Stir together flour, ¾ cup sugar, and 1 ½ Tablespoons cocoa.
3. Stir in milk and vanilla until smooth.
4. Spoon batter over the melted butter in dish.
5. Stir together 1 cup sugar and ¼ cup cocoa. Sprinkle over batter.
6. Slowly pour boiling water over the top of mixture. Bake for 30 minutes. Allow a couple of minutes to cool before serving.

Printable Brownie Cobbler Recipe

Jalapeno Popper Dip

2010-06-03T11:08:00.000-05:00

I made this on the spur of the moment for a Mexican recipe exchange. It had tons of great reviews on allrecipes.com. After reading all the reviews, I changed it up a bit. Now it is one of our favorite dips! I know the ingredients sound weird and it isn't the prettiest, but the final taste is delicious!

Ingredients:

2 8 oz packages cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
4 oz can green chilies
2 oz can chopped jalapenos
1/2 Parmesan cheese
1/2 cup Panko bread crumbs
Tortilla chips for dipping.

Directions:

Mix together cream cheese, sour cream, and mayo.
Blend green chilies and jalapenos into a food processor,if desired, and mix with cream cheese mixture. Or add straight to cream cheese mixture.
Spread dip in the bottom of a 9x13 inch baking dish.
Mix Parmesan and Panko bread crumbs. Sprinkle over cream cheese mixture.
Bake at 350 for 25 minutes. Serve with tortilla chips.

Printable Jalapeno Popper Dip Recipe

Sopaipilla Bars

2010-05-30T21:59:00.002-05:00

As many of you know, I don't exactly have a sweet tooth. Don't get me wrong, there are desserts that I love, but in general, I like more salty and savory foods. I would much rather have an appetizer at a restaurant than I would dessert. With that said, this richly delicious little concoction, is one of my favorite dessert recipes. I got it from my mother-in-law last Christmas and have been making it ever since!

Ingredients:

· 2- 8 oz crescent rolls
· 8 oz package cream cheese, softened
· 1 ½ cups sugar divided
· 1 teaspoon vanilla
· 1 teaspoon cinnamon
· ½ cup butter melted

Directions:
1. Spray 13x9 inch baking dish with Pam. Press one tube of crescent rolls onto bottom of pan.
2. Combine cream cheese, one cup of sugar, and vanilla. Spread mixture over crescents.
3. Lay down second tube of crescents.
4. Combine ½ cup sugar and cinnamon; sprinkle over layers. Drizzle butter over top. Bake 25-30 minutes. Let cool before serving.

Printable Sopaipilla Bar Recipe

Dill Cedar Plank Salmon

2010-05-30T21:37:00.001-05:00

This is my FAVORITE salmon recipe ever, quite possibly my favorite meat recipe ever! I seriously think I could eat this every night and never get tired of it. Cedar is a wonderful thing! Okay, I'm done now. Here is the recipe:

Ingredients
1 (3 pound) whole filet of salmon, skin on, scored (up to but not through the skin) into serving pieces
6 tablespoons extra-virgin olive oil
4 large garlic cloves, minced
1/4 cup minced fresh dill
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon zest, plus lemon wedges for serving

Directions

Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

Printable Cedar Plank Salmon Recipe