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APPLE DIP RECIPE

January 15, 2012 By Leave a Comment

Many of us may be trying to redirect our attention to being more conscientious in our food choices.
There is nothing better than a plate of fresh fruit! If you are craving a sweet treat and want to indulge with an apple or banana, give this dip a try. It will hit the spot and your children may even consider eating fruit with a little dollup of this sweet treat on the side. This can be a great option for teenagers who are coming to “hang out,” dessert with friends, or a fun valentine treat.

Gourmet Apple Dip

8 oz. cream cheese – softened

½ cup granulated sugar

½ cup brown sugar

2 Skor bars or ¼ to ½ cup Heath Toffee pieces

Mix together cream cheese, granulated sugar and brown sugar.

Crunch up candy bars & stir with spoon. Serve with sliced apples,

bananas, and/or berries.

Enjoy!

CREDITS TO SAVVY GIRL

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HASHBROWN QUICHE

January 15, 2012 By Leave a Comment

 

We served this for Sunday Brunch and it was fabulous!
We hope your family enjoys this quiche as much as we did.Hash Brown Quiche
1 pkg. (24 oz.) shredded hash browns or 3-4 potatoes, cooked & shredded
1/4 c. butter, melted
2 c. cheddar cheese, shredded
2 c. Swiss cheese, shredded
2 c. ham, bacon, or sausage, chopped
6 eggs
1½ c. milk
½ t. salt
Lightly press hash browns in well greased 9 x 13. Brush top with melted butter. Bake at 425 degrees for 25 minutes. Remove from oven and turn down temperature to 350 degrees. Beat eggs, milk & salt, set aside. Layer cheese and meat over hash browns, then pour egg mixture over. Bake 350 for 30-40 minutes. (Until inserted knife is clean.)
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HOLIDAY APPETIZER IDEAS

November 4, 2011 By Leave a Comment





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STUFFED MUSHROOMS

October 14, 2011 By Leave a Comment

Stuffed Mushrooms

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

With the holiday season quickly approaching, here is a recipe to pull out and share. Whether it is the neighborhood open-house potluck, the PTA-sponsored parent-teacher conference meal, or having friends over for an evening of fun, this hot appetizer will not disappoint.

Stuffed Mushrooms
1 lb. fresh & large mushrooms
1 lb. pork mild sausage
4 oz. cream cheese
1/4 onion, finely chopped
1/4 c. stuffing mix (Pepperidge Farm brand is great)
Garlic salt
1/4 tsp. Worcestershire sauce

Remove stems from mushrooms by carefully twisting the stem. Save about 10 stems and chop. Brown sausage, add chopped onions and stems. Add cream cheese and stuffing mix; season with garlic salt and Worcestershire sauce. Stuff each mushroom cap with a spoonful of the mixture. Bake at 350°F in a 9×13 baking dish until water starts to come out of the mushrooms (about 10 minutes). Serve warm.

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NO BAKE COOKIE RECIPE

October 14, 2011 By Leave a Comment

An Old Favorite — No Bake Cookies

Friday Favorite of course! I know it’s two foods in a week but I have been craving these childhood favorites all week long since Alison made them last week (Alison is our SGC food editor) and so I broke down and made them this afternoon and realized why I have loved them my entire life — entirely Chocolaty, gooey and so yummy.

1/2 C. Cocoa
1/2 C. Evaporated Milk
1/2 C. Butter
2 C. Sugar
1/2 tsp. Vanilla
3 C. Oats
1/2 Cup coconut

Combine cocoa, milk, butter and sugar in a saucepan. Cook over med. heat stirring constantly until it reaches a full boil. Continue boiling for one minute — at one minute take off the stove and mix in the vanilla, oats and coconut. Mix well until coated and then drop by teaspoonfuls onto waxed paper. Let stand until firm
SAVVY GIRL FOODS

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Baked Brie with Rosemary and Roasted Garlic

October 14, 2011 By Leave a Comment

Baked Brie with Rosemary and Roasted Garlic

Baked Brie with Roasted Garlic and Sun-Dried Tomatoes
1 whole head garlic
1 sprig fresh rosemary
1 teaspoon olive oil
1 (12-ounce) round of brie cheese
3/4 cup sun-dried tomatoes packed in oil, drained and cut into thin strips
1/3 cup pine nuts
3 tablespoons finely shredded fresh basil
Crostini* or apple slices
Garnish: Sprigs of fresh basil or rosemary, imported green and black olives
Preheat oven to 375*F (190*C).
Cut off 1/4 inch of pointed end of head of garlic (save small pieces for another recipe). Place cut side up in a piece of aluminum foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but do not enclose garlic completely. Pour olive oil over top of garlic. Bake for 40-45 minutes in preheated oven. Cool.
** NOTE, If you want to skip roasting the garlic, you can just purchase a jar of roasted garlic and it works just the same.
Squeeze garlic so that the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 400*F (205*C).
Bake brie until warm and softened, about 13 to 18 minutes. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.
Sprinkle slivers of fresh basil on top. Surround with crostini and/or apple slices. Garnish with sprigs of fresh herbs and, if using, drained imported olives. Provide a spreading knife.
Yield: 24 servings.
*Toasted slices of good bread that have been brushed with a little olive oil before toasting.
Notes:

1. If you can only find small, 4-ounce disks of brie, push 3 small wheels next to one

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Filed Under: Passions, Recipes

FREEZER JAM

September 21, 2011 By Leave a Comment

Fresh Berry Jam!

Berries are everywhere this season! Do you want to make some of the most wonderful fresh berry Jam? Try out “Sure Jell” because it calls for less sugar, yet it is still sweet and very fruity. Just follow the recipe inside the box for “freezer jam.” Srawberries and raspberries are my favorite fruit for jam. Once you try this recipe and realize how easy it is to make jam, you and your family will never go back to the “jam in a jar” from the grocery store. Good Luck! If you would like extra tips, check out www.kraftfoods.com/surejell

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Apple Crisp! YUMMY FALL FOOD!

September 18, 2011 By Leave a Comment

Apple Crisp! Getting ready for Fall weather!

You can almost smell the amazing aroma that fills a kitchen with this wonderful recipe!
Apple Crisp

Topping:
1 cup butter (cold) (I use 3/4 cup)
1 cup brown sugar
1 cup flour
1 cup oatmeal
1/4 tsp. baking powder
Filling:
9-10 apples, peeled and sliced (enough to fill 9×13 dish)
1/2 cup sugar
1/4 tsp. salt
1 tsp. cinnamon
Topping: In large bowl, mix all ingredients until butter is just broken up and the ingredients are mixed together. Mixture should crumbly.
Filling: Place apples into large baking dish (9×13). Mix in separate bowl: sugar, salt and cinnamon and then sprinkle apples. Spoon topping over top. Bake at 350 degrees for 45 minutes or until golden brown.

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Chef Boyardee "Almost Homemade Recipes"

August 7, 2011 By Leave a Comment

Most of my readers know that I work a full time job and run my blog part-time once my kiddos go to bed! Some nights I am so tired that it is hard to cook a good healthy meal from scratch! I was so excited to hear about Chef Boyardee and the new recipes that they came up with to help make dinner easier. These new recipes are “ALMOST HOMEMADE” and the great part is that they can be made in less than 30 minutes. I would love nothing better than to serve my kids fresh from the farm organic food every night. We live in the real world with real times schedules and picky eaters! Checking out their new site made my own creative juices start flowing! I love mixing ingredients to make a totally new dish that my family will enjoy! So if you are looking for an in-expensive meal that will feed the whole family then check out Chef Boyardees new recipe site and all the great recipes they have to offer. We listed our favorite two from their site below. Try them out tonight!!

The first recipe we chose to make was the Cheeseburger-roni! The kids looked at it as if I was serving them poison. Then I told them to try one bite and if they didn’t like it they would have to eat it. The all took a bite and as soon as Nevaeh was on board the other two followed with a “YUMMY!” The recipe below is exactly what we made and it was a breeze. We can give 5 thumbs up from our family!!


CHEESEBURGER-RONI

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 2 can (15 oz each) Chef Boyardee® Beefaroni®
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
  • 1/4 cup Hunt’s® Tomato Ketchup
  • 2 tablespoons finely chopped dill pickle
  • 1 tablespoon prepared yellow mustard
  • 1/4 cup shredded reduced fat Cheddar cheese
  • 1 hamburger bun with sesame seeds, torn into small pieces

Nutrition Information*

Serving Size 6 servings (1 cup each)
Calories 204

View complete nutrition information

Directions

  1. Preheat broiler. Spray 10-inch oven-safe skillet with cooking spray; heat over medium-high heat.
  2. Add beefaroni, drained tomatoes, ketchup, pickle and mustard to skillet. Heat 5 minutes or until hot, stirring occasionally.
  3. Top with cheese. Lightly spray torn bun with cooking spray and place on top of cheese. Place skillet under broiler 2 to 3 minutes or until bun pieces are browned and crisp.

Cook’s Tips

No hamburger bun on hand for the topping? Two slices of bread may be substituted. And dill pickle relish could be substituted for the chopped dill pickle. The beefaroni mixture could be served in hamburger buns, topped with American cheese for ‘cheeseburger joes’. Get the kids involved with preparation by letting them add ingredients to the skillet and help stir the dish. They also could tear up the hamburger bun. To help give your family even more of the good stuff they need, you can use Whole Grain Beefaroni instead of Regular Beefaroni.


RAVIOLI LASAGNA

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1 cup frozen loose cut leaf spinach
  • 2 can (15 oz each) Chef Boyardee® Beef Ravioli
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained well
  • 1-1/2 teaspoons dried Italian seasoning
  • 1 cup 1% low-fat cottage cheese
  • 1/2 teaspoon ground black pepper
  • 1 cup shredded Italian blend cheese

Nutrition Information*

Serving Size 6 servings (1 cup each)
Calories 240

View complete nutrition information

Directions

  1. Preheat oven to 375°F. Spray 8×8-inch glass baking dish with cooking spray. Place spinach in microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 2 minutes; squeeze spinach dry.
  2. Combine ravioli, drained tomatoes and Italian seasoning in medium microwave-safe bowl. Cover with plastic wrap and microwave on HIGH 3 to 4 minutes or until mixture is hot. Combine cottage cheese, spinach and black pepper in small bowl.
  3. Place half of ravioli mixture in bottom of baking dish. Top with half of cottage cheese mixture and 1/2 cup shredded cheese. Repeat layers. Bake 15 minutes or until cheese is hot and bubbly.

Cook’s Tips

Involve the kids with the preparation. They can stir together the cottage cheese mixture and help layer the ingredients in the dish. Trying to please a picky eater? Substitute the spinach with another vegetable the family enjoys. You also could place all of the spinach mixture between the layers of ravioli or leave the spinach out completely.

“I wrote this review while participating in a campaign by Mom Central Consulting on behalf of Chef Boyardee and received a gift card to facilitate my review and a promotional item to thank me for taking the time to participate.”
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BACON WRAPPED JALAPENO CHICKEN BITES

June 17, 2011 By Leave a Comment

Bacon-Wrapped Jalapeno Chicken Bites


Bacon-chicken bites_post 2 square

Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here.

Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. I can’t think of a better way to celebrate the Fourth of July than with a big plate of these spicy and cheesy, smoky and crispy chicken nuggets.

If you don’t like hot, leave out the jalapenos or skimp a bit. I definitely prefer fresh jalapenos over the canned or pickled ones traditionally used with nachos. They are milder and prettier too.

bacon chicken bites story board_edited-2

Bacon-Wrapped Jalapeno Chicken Bites
5.0 from 1 reviews
Print
Recipe Type: Appetizer
Author: Recipe adapted from Home Cooking with Trisha Yearwood.
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 16 bite-sizes
Chicken spread with cream cheese and jalapenos, rolled and wrapped with bacon, then grilled.
Ingredients
  • 8 chicken tenders, flattened and cut in two
  • 3-ounce package softened cream cheese
  • 1 jalapeno pepper, seeded and finely chopped
  • 8 slices bacon, cut in half
Directions
  1. Dab 1/2 teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant 1/4 teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
  2. Grill until bacon is brown and crispy on both sides.
Notes

Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience.

For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half.

Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.

CREDITS: http://www.salad-in-a-jar.com/family-recipes/bacon-wrapped-jalapeno-chicken-bites

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