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Showing posts from 2014

Cinnamon Roll Doughnut Bites

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Cinnamon Roll Doughnut BitesIngredients

1 can (12.4 oz) Refrigerated Cinnamon Rolls3 cups Vegetable Oil1/2 cup Sugar1 Tablespoon Cinnamon1 teaspoon Vanilla Extract1/2 teaspoon Almond Extract (optional)
See full recipe on : life-as-a-lofthouse.blogspot.com

15 Minute Creamy Avocado Pasta

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15 Minute Creamy Avocado PastaIngredients


1 medium sized ripe Avocado, pitted1/2 lemon, juiced + lemon zest to garnish1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)1/2 tsp kosher salt, or to taste~1/4 cup Fresh Basil, (probably optional)2 tbsp extra virgin olive oil2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)Freshly ground black pepper, to taste
See full instructions on : ohsheglows.com

Baked Pumpkin Maple Bars

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Baked Pumpkin Maple BarsIngredients:
Pumpkin Bars:

¼ c. warm water1 T. sugar1 T. yeast½ c. brown sugar2 eggs⅓ cup butter, softened1½ c. pumpkin puree5 c. flour1 tsp. salt
Maple Icing:

3 c. powdered sugardash salt1 tsp. maple extractevaporated milk (about 3-4 T.)
See full instructions on : www.littledairyontheprairie.com

The Best Cookies in The World

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The Best Cookies in The WorldIngredients:

2 1/4 cup all-purpose flour1 1/4 teaspoons baking soda1/4 teaspoon of salt2 sticks (1 cup) unsalted butter1 1/4 cup packed dark brown sugar1/4 cup granulated sugar1 large egg plus 1 egg yolk1 1/2 teaspoons vanilla extract1 tablespoon plain greek yogurt3/4 cup semi-sweet chocolate chips1/2 cup milk chocolate chips1/2 cup dark chocolate chips1 jar of Nutella, chilled in refrigeratorCoarse sea salt for sprinkling
See full instructions on : www.ambitiouskitchen.com

Easy Chocolate Peanut Butter Cookies

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Easy Chocolate Peanut Butter CookiesIngredients

Ritz CrackersPeanut ButterChocolate Almond BarkWhite Chocolate Almond BarkColored Sprinkles

Full recipe on: momwifebusylife

Warm Bean Dip

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Warm Bean DipIngredients:

1 8 ounce package of softened cream cheese1 cup of sour cream1 pkg. of taco seasoning2 16 ounce cans of refried beans4 cups of shredded monterrey jack/cheddar cheese

Directions on mylifeinaustin.com

A Lighter Version of Pampered Chef’s Taco Ring

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Ingredients:
1 pound 97% lean ground turkey½ cup chopped onion¼ cup chopped green peppers1 package taco seasoning mix4 ounces reduced fat Mexican blend cheese, shredded2 tablespoons water2 tubes (16 rolls total) reduced fat crescent rolls1 egg white, lightly beaten, for wash

Instructions See full instructions on : www.thetasteplace.com

Spinach and Cream Cheese Omelette Recipe

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Spinach and Cream Cheese Omelette RecipeIngredients: 4 large eggs1/4 cup whole milk1 bunch fresh spinach1 small yellow onions or 1 small shallot1/4-1/2 teaspoon ground nutmeg4 tablespoons butter4 ounces cream cheese, at room temp1 tablespoon fresh lemon juice1/2 teaspoon fresh lemon zest (optional)salt and pepper
Directions: Wash spinach leaves well-remove stems and slice leaves very thin; set aside.Whip the cream cheese with lemon juice and zest if using; set aside.Dice onion or shallot; set aside.In a large skillet over medium heat melt 2 tbsp of the butter.Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.Melt the remaining 1-2 tbsp butter in the same pan over medium heat.Whip the eggs well with the whole milk and pour into the hot pan.Allow eggs to cook slowly, allowing eggs to almost set completely.Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach …

Cake Mix Cinnamon Rolls

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Delicious Chicken & Spinach Pasta Bake

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mylifewellloved
Ingredients:

8 oz uncooked rigatoni1 T olive oil1 c chopped onion1 (10 oz) pack frozen spinach, thawed3 c cubed, cooked chicken breasts1 (14 oz) can Italian-style diced tomatoes, undrained1 (8 oz) container chive & onion cream cheese½ t salt, ½ t pepper1½ c shredded mozzarella cheeseClick Here for Full Directions

Cheesy Chicken Enchiladas Recipe

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Cheesy Chicken Enchiladas RecipeIngredients

1 can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup1 can (10 oz) Old El Paso™ hot or mild enchilada sauce2 cups shredded cooked chicken2 cups shredded Monterey Jack cheese (8 oz)10 corn tortillas (6 inches)2 medium green onions, thinly sliced
Directions

Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

Meatball Soup Recipe

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Meatball Soup RecipeIngredients

2 Tbsp olive oil 1 medium onion 3-4 med (1/2 lb) carrots 3 stalks (1/3 bunch) celery 4 cloves garlic 1 (28 oz) can diced tomatoes 1 (28 oz) can tomato sauce 2 lg cubes beef bouillon 4 cups water 6 oz. dry pasta 26 (1/2 batch) turkey meatballs ½ bunch fresh parsley 5 oz. parmesan 
Directions

Wash, peel and dice the vegetables for the mirepoix (carrot, celery, onion, garlic). Cook them in a large pot with olive oil over medium heat until softened (5-10 minutes).Add the diced tomatoes, tomato sauce, water and beef bouillon to the pot. Bring it up to a simmer then add the pasta and meatballs. Allow the pot to simmer for about 10-15 minutes or until the pasta is cooked through.While the pot is simmering, rinse and chop half a bunch of parsley. Add the parsley to the pot after the pasta has fully cooked.Serve each bowl of soup with freshly grated parmesan on top.

Pasta e Fagioli Recipe

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Pasta e Fagioli RecipeIngredients

2 Tbsp olive oil 1 med. yellow onion 4 cloves garlic 4 medium carrots 3 stalks celery ½ Tbsp dried parsley 1 tsp dried basil 1 tsp dried oregano ½ tsp crushed red pepper 1 can (15 oz) kidney beans 1 can (15 oz) white beans 1 can (15 oz) diced tomatoes 1 can (8 oz) tomato sauce 1 cup frozen green beans 2 tsp chicken base 3 cups water 6 oz. dry pasta to taste salt and pepper 5 oz. shredded Italian cheese 
Directions

Chop the garlic, onion, celery and carrots. Place them in a large pot with 2 Tbsp of olive oil and cook over medium heat until the onions become transparent (3-5 minutes).Add the herbs (parsley, basil, oregano, red pepper), the canned items (beans, diced tomatoes, tomato sauce) and the frozen green beans. Drain the beans but not the tomatoes before adding to the pot. Stir everything together and bring it up to a simmer.Add the chicken (or vegetable) bouillon and 3 cups of water. Stir it up a bit to dissolve the bouillon. Add the dry pasta and b…

Peanut Butter Custard Blast Recipe

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Peanut Butter Custard Blast RecipeIngredients

2 cups cream-filled chocolate sandwich cookie crumbs2 tablespoons sugar1/3 cup butter, melted
FILLING:

1-1/2 cups sugar1/3 cup cornstarch2 tablespoons all-purpose flour1/2 teaspoon salt6 cups 2% milk6 egg yolks, beaten1 cup creamy peanut butter
TOPPING:

2 cups heavy whipping cream1 tablespoon confectioners' sugar6 peanut butter cups, chopped1/2 cup chopped salted peanuts2 tablespoons chocolate syrup
Directions

Preheat oven to 375°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto bottom of a greased 13x9-in. baking dish. Bake 8 minutes or until set. Cool on a wire rack.For filling, in a large saucepan, combine sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir…

Grilled Glazed Drummies Recipe

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Grilled Glazed Drummies RecipeIngredients

1 cup ketchup1/3 cup reduced-sodium soy sauce4 teaspoons honey3/4 teaspoon ground ginger1/2 teaspoon garlic powder3 pounds fresh or frozen chicken drumettes, thawed
Directions

In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting.Drain chicken and discard marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade. 
Yield: about 2 dozen.

Cheesy Bacon Potato Skins Recipe

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Ingredients
8 slices bacon, cut into 1/2 inch pieces4 large bake potatoes (about 2 lb)3 tablespoons vegetable oil1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon paprika1 tablespoon grated parmesan cheese1/8 teaspoon pepperVegetable oil for deep frying2 cups shredded Cheddar cheese (8 oz)1/2 cup sour cream2 large green onions, sliced (1/3 cup)
Directions

In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use.In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.In deep fr…

Pepper Jack-Bacon Mashers Recipe

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Ingredients

2 1/2 cups milk1 1/4 cups water1/4 cup margarine or butter1 box (7.2 oz) Betty Crocker® homestyle creamy butter or roasted garlic mashed potatoes1 cup shredded pepper Jack cheese (4 oz)1/2 cup crumbled cooked bacon2 tablespoons chopped fresh parsley, if desired1 tablespoon crumbled cooked bacon, if desired
Directions

In 3-quart saucepan, heat milk, water and margarine to boiling. Stir in contents of both pouches of potatoes (from potatoes box) just until moistened; let stand 1 minute. Stir with fork until smooth. Stir in cheese and 1/2 cup bacon.Spoon potatoes into serving dish; top with parsley and 1 tablespoon bacon.

Servings: 10

Slow-Cooker Cheesy Chicken

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Ingredients:

2 lbs boneless skinless chicken breasts2 (10 1/2 ounce) cans condensed cream of chicken soup1 (10 1/2 ounce) can condensed cheddar cheese soup1/4 teaspoon garlic powdersalt and pepper (optional)
Directions:

Place chicken breasts in the crock pot.Mix the undiluted soups together with the garlic powder and pour over chicken.Cover and cook on low 6-8 hours , until chicken is tender.Serve with the delicious sauce over rice or noodles.
Serves: 8

Macaroni and Cheese

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Ingredients:

1 (8 ounce) package macaroni4 tablespoons butter4 tablespoons flour1 cup milk1 cup cream1/2 teaspoon saltfresh ground black pepper, to taste2 cups cheddar cheese, shredded good quality1/2 cup breadcrumbs, buttered
Directions:

Preheat oven to 400°F.Cook and drain macaroni according to package directions; set aside.In a large saucepan melt butter.Add flour mixed with salt and pepper, using a whisk to stir until well blended.Pour milk and cream in gradually; stirring constantly.Bring to boiling point and boil 2 minutes (stirring constantly).Reduce heat and cook (stirring constantly) 10 minutes.Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.Turn off flame.Add macaroni to the saucepan and toss to coat with the cheese sauce.Transfer macaroni to a buttered baking dish.Sprinkle with breadcrumbs.Bake 20 minutes until the top is golden brown.Note: 
You can also freeze this recipe in zip-lock bags for later use - once you have mixed the m…

Grilled Sweet Potatoes with Chipotle Dip

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Ingredients:
DIP:

1/2 cup fat-free sour cream1/2 cup reduced-fat mayonnaise1/2 canned chipotle chile in adobo, seeds removed, chopped (about 1 Tbsp.)1 tablespoon chopped fresh cilantro2 tablespoons lime juice1/2 teaspoon salt
SWEET POTATOES:

Salt4 sweet potatoes (about 2 1/2 lb. total), peeled, halved lengthwise, each half cut into 4 wedges2 tablespoons vegetable oil1 1/2 teaspoons garlic salt
Directions:

Make dip: Puree all ingredients in a food processor until smooth, with red and green flecks still visible. Cover and chill.Make sweet potatoes: Bring a large pot of salted water to a boil; add potato wedges. Cook for 5 minutes. Drain on a paper towel-lined tray; pat dry. Let cool. Preheat grill to medium. Oil grates.Toss potato wedges with oil; sprinkle with garlic salt. Grill potatoes, turning often, until just tender and slightly charred, 8 to 10 minutes. Just before serving, taste dip; add additional salt and pepper, if desired. Serve potato wedges with dip on the side.
Serves: 8

Grilled Vegetable Dip with Pita Chips

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Ingredients:

1 small eggplant (about 1 lb.)1 large red onion1 large red bell pepper, seeded7 tablespoons olive oil2 teaspoons red wine vinegar1 small clove garlic, finely chopped1/2 teaspoon fresh oregano or 1/4 tsp. driedSalt and pepper2 teaspoons smoked paprika1 teaspoon cumin3 6-inch regular or whole-wheat pitasFresh oregano for garnish, optional
Directions:

Preheat a grill or grill pan to medium-high. Cut eggplant lengthwise into 1/2-inch-thick slices, discarding end slices that are mostly peel. Slice onion into 1/2-inch-thick rounds. Cut bell pepper lengthwise into 2-inch-wide slices.Brush vegetables on both sides with 3 Tbsp. olive oil and grill, working in batches if necessary, until charred on both sides and cooked through, 3 to 5 minutes per side.When cool enough to handle, coarsely chop vegetables and transfer to a food processor along with 1 Tbsp. olive oil, vinegar, garlic, oregano, salt and pepper. Pulse until mixture is finely chopped with some texture remaining. Taste and …

Cheesy Ranch Bacon Potato Nuggets with Ranch Dipping Sauce

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Ingredients
Nuggets

1 bag (28 oz) frozen potato nuggets2 cups shredded Cheddar cheese (8 oz)1 cup cooked real bacon pieces (from a jar or package)2 tablespoons ranch dressing mix (buttermilk recipe; from 0.4-oz package)Salt and pepper to taste
Dipping Sauce

2 containers (5.3 or 6 oz each) plain Greek yogurt1 package (0.4 oz) ranch dressing mix (buttermilk recipe)
Directions

Bake potato nuggets as directed on bag.Meanwhile, in medium bowl, toss cheese, bacon pieces and 2 tablespoons dressing mix.Set oven control to broil. Top baked potato nuggets evenly with cheese-bacon mixture. Sprinkle with salt and pepper to taste. Broil 3 to 5 minutes or until cheese is melted and bubbly.In small bowl, stir together yogurt and 1 package dressing mix. Serve potato nuggets with dipping sauce.

Bacon and Egg Pasta

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Ingredients:

12 ounces dried linguine or thin spaghetti5 pieces thick-sliced bacon, chopped1/4 cup dry white wine3 cloves garlic, minced1/4 teaspoon crushed red pepper1 cup finely chopped red sweet pepper4 eggs, lightly beaten3/4 cup half-and-half or light cream1 cup fresh baby spinach1/2 cup Asiago cheese, shredded (2 oz.)1/4 cup chopped fresh Italian (flat-leaf) parsley or basil1 hard-cooked egg, peeled and choppedShredded Asiago cheese (optional)Freshly ground black pepper
Directions:

Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid. Return pasta to pan; keep warm. Meanwhile, in large skillet, cook bacon until crisp; remove bacon with slotted spoon and drain on paper towels. Reserve 1 tablespoon drippings in skillet; discard remaining drippings. Add wine, garlic and crushed red pepper to drippings in skillet. Return to heat. Bring to boiling. Reduce heat; boil gently, uncovered, 3 minutes or until most of the liquid has evaporated. Stir in red sweet pe…

Easy Breakfast Pizza

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Ingredients:

1  10 3/4 ounce can Pillsbury® refrigerated classic pizza crust8   LAND O LAKES® Eggs1/4 cup half-and-half or milk1/8 teaspoon salt1/8 teaspoon pepper2 tablespoons LAND O LAKES® Butter1 8 ounce container chive, vegetable or regular cream cheese8 slices bacon, crisply cookedGreen onions, if desired
Directions:

Heat oven to 425 degrees F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.In medium bowl, beat eggs, half-and-half, salt, and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat.Spoon cooked egg mixture over crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza.Bake 12-15 minutes or until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.
Tip:
For a crispie…

Deviled Egg Salad

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Ingredients:

7 hard-cooked eggs*3 tablespoons salad dressing or mayonnaise1 tablespoon chopped fresh dill weed1 clove garlic, minced5 dashes bottled hot pepper sauce1/8 teaspoon salt6 cups torn Boston or Bibb lettuce2 cups grape or cherry tomatoes, halved1 medium red sweet pepper, chopped4 slices bacon, crisp-cooked, drained, and crumbled3 green onions, sliced1 recipe Dill Vinaigrette
Dill Vinaigrette

1/3   cup   olive oil2 tablespoons tarragon vinegar1 tablespoon snipped fresh dill2 teaspoons Dijon-style mustard1 clove garlic, minced1/4 teaspoon salt1/4 teaspoon bottled hot pepper sauce
Directions:

Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, hot pepper sauce, and salt. Stuff egg white halves with yolk mixture. Set aside.On a platter arrange lettuce, tomatoes, sweet pepper, bacon, and green onions. Arrange eggs on greens. Drizzle with Dill Vinaigrette. Makes 6 to 8 servings.
Dill Vin…

Cheesy Italian Meatball Casserole

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Ingredients:

16 ounces dried ziti or penne pasta1 26 ounce jar tomato pasta sauce1 16 ounce package  Italian-style frozen cooked meatballs (32), thawed1 15 ounce can Italian-style tomato sauce1 15 ounce carton ricotta cheese1/2 cup grated Parmesan cheese2 cups shredded mozzarella cheese (8 ounces)
Directions:

Cook pasta according to package directions; drain. Return to pan. Stir in pasta sauce, meatballs, and tomato sauce. Transfer to an ungreased 13x9x2-inch glass baking dish or 3-quart rectangular casserole. Bake, covered, in a 350 degrees F oven for 30 minutes.Meanwhile, in a small bowl combine ricotta cheese and Parmesan cheese. Uncover pasta mixture and spoon ricotta mixture in mounds over pasta mixture. Cover loosely; bake about 10 minutes more or until heated through. Top with mozzarella cheese and bake, uncovered, for 5 minutes more. Makes 8 to 10 servings.
Servings: 8 to 10
Prep Time: 30 mins

Potato Chive Frittata

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Ingredients:

1 pound small new potatoes3 tablespoons olive oil1/3 cup all-purpose flour1/4 cup chopped fresh chives3/4 teaspoon baking powder1/2 teaspoon pepper8 large eggs1 15  ounce container part-skim ricotta cheese8 ounces 2-percent Cheddar, grated
Directions:

Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until potatoes are fork tender but not falling apart, 20 to 25 minutes. Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.Preheat oven to 350 degree F and arrange rack in center. Heat oil in a 10-inch nonstick ovenproof skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking. Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes. Whisk together flour, chives, baking powder, and pepper in a bowl. Whisk together eggs and cheeses in another bowl until combined well; whis…