Tuesday, September 28, 2010

Chicken Cheese Ball

2 (8 oz) pkgs cream cheese, softened
2 large cans chicken breats, drained
1/2 cup mayo
garlic salt to season
chopped green bell pepper

Mix together and let chill overnight.
Can roll in pecan pieces.

Veggie Dip

1 (24 oz) container sour cream
1 pack ranch dip mix
1 cup shredded cheddar cheese (mild or sharp)
1 pack of real bacon bits

Mix all ingredients together. Chill till ready to use.

Fruit Dip

1 (8 oz) pkg cream cheese, softened
1 large jar marshmellow creme
2 tsp. orange juice
1 tsp lemon juice

Mix together with mixer. Chill until use.

White Grape Juice Punch

1 large white grape juice
1 lemon-lime flavor drink
1 ginger ale

Mix and freeze to a slush stage. Shake vigorously several times during the freezing time.

Chocolate Chip Cheese Ball

1 (8oz) pkg. cream cheese, softened
1/2 cup butter (no substitute), softened
1/4 tsp. vanilla
3/4 cup confectioners sugar
2 Tbsp. brown sugar
3/4 cup miniature semi-sweet chocolate chips
3/4 cup finely chopped pecans

Mix cream cheese, butter and vanilla until fluffy. Add sugars; beat until combined.
Add chocolate chips. Refrigerate for 2 hours. Shape into a ball. Refrigerate 1 hour. Roll on pecans. Serve with graham crackers.

Wednesday, June 16, 2010

Italian Turkey Sausage with Peppers & Onions

This is very yummy, low cal meal! Seriously, the calorie break down is 269 per serving!

Italian Turkey Sausage with Peppers & Onions

Olive oil
3/4 lb smoked Italian Turkey Sausage, cut into slices
1 medium onion, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 jar fat-free, no salt added spaghetti sauce
1 TBSP minced garlic
1 tsp dried Italian seasoning
6 slices toasted french bread or garlic bread

1. Coat large skillet with olive oil
2. Add sausage, onion, green pepper, and yellow pepper. Cook 10 minutes, stir occasionally
3. Add spaghetti sauce, garlic and seasoning. Cook additional 10 minutes, stir occasionally
4. Spoon mixture over bread slices.

Sausage, peppers, and onion cooking

Sauce and seasonings added to sausage mix

Time to eat!

Enjoy! We did! Kids even cleaned their plates ;)


10 Minute Easy German Sweet Chocolate Pie

I must confess, I am not a baker. I have not ever made a pie before. I decided to give it a try and chose a simple pie recipe. It was SO EASY and VERY yummy!

Here is the recipe:

10 Minute Easy German Sweet Chocolate Pie

1 pkg (4 oz) german sweet chocolate
1/3 cup milk
2 TBSP sugar
1 pkg (3 oz) cream cheese, softened
1 container (8 oz) cool whip, thawed
1 graham cracker crust

1. Heat chocolate and 2 TBSP milk over low heat, stir until melted
2. Beat sugar into cream cheese. Add remaining milk and chocolate mix. Beat till smooth.
3. Fold Cool whip into chocolate mix and blend till smooth.
4. Spoon mix into crust and freeze about 4 hours

Melt chocolate and 2 TBSP milk together over low heat.

Beat sugar into cream cheese. Add remain milk and chocolate mix, beat till smooth

Fold in cool whip into chocolate mix. Blend together till smooth.

Pour into pie shell. Freeze about 4 hours.


Monday, May 10, 2010

Low Country Boil

I shared on my regular blog that Jason cooked a low contry boil for Mother's Day. It is absolutely one of my faves! We first saw the recipe on Paula Deen (I know, bigger shocker huh? Even bigger shocker, no butter is used) Anyway...it is a STANDARD meal on vacation. We cook the majority of the time we are on vacation and we always like to branch out. We've had versions of this recipe because going to college on the coast there is always a "boil" of some sort. We have tweaked the recipe for our tastes...we like things with a kick =) Not sure how long we will be enjoying shrimp with the oil spill in the gulf so I am glad we were able to get some fresh shrimp for this.

Here is the recipe (and some pics I found on the internet)

Low Country Boil
Fresh shrimp (usually 2-3 lbs depending on # served) ***can use frozen
Smoked Sausage (2 packs of polish sausage for a larger crowd)
New Potatoes (1-2 bags depending on how many people your serving)
Onions (3-4)
Corn on the Cob (at least 1 cob per person)
Lemons (2-3)
2-3 bags of crab boil (2 will give you just enough heat, so we use 3) (=

You will need a large stock pot for making this recipe.
Cut smoked sausage. Cut new potatoes (do not peel) into quarters. Cut onions into large slices. Cut lemons in half.
Fill large stock pot with water (3/4 way full) and bring to a boil. Put crab boil in. Place sausage, new potatoes, onions, corn, and lemons in pot. Allow to cook until all ingredients are done. Turn off stove and place shrimp in the pot at the last minute. Do Not Overcook Shrimp!
Serve with Cole slaw and cornbread.



Thursday, May 6, 2010

Cheesy BBQ Sloppy Joes

I found this recipe in my April 2010 issue of Southern Living Mag. It was VERY yummy, extremely easy to make, and as Jason says "this is a keeper" (in other words we will have it again)

Here is the recipe from Southern Living (where there is an * is my changes)

Makes 4 servings

1 1/2 pounds lean ground beef ***we use ground turkey
1 (14.5-oz.) can diced tomatoes
1 cup ketchup
1/2 cup bottled barbecue sauce
1 tablespoon Worcestershire sauce
2 tablespoons chopped pickled jalapeño peppers (optional) ***I did not use peppers
1 tablespoon liquid from pickled jalapeño peppers (optional)
1 (11.25-oz.) package frozen garlic Texas toast
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1. Brown ground beef in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until beef crumbles and is no longer pink; drain well. Return to skillet. Stir in tomatoes, next 3 ingredients, and, if desired, jalapeño peppers and liquid. Cover and cook 10 minutes.

2. Meanwhile, prepare Texas toast according to package directions. Serve beef mixture over Texas toast; sprinkle with cheese.

Southern Living, APRIL 2010



Friday, April 16, 2010

Mexi Casserole

The ingredients

brown meat and drain

Stir in 1 TBSP dry cornbread mix, rotel, corn, water and chili powder.

Spread into a casserole dish

Cover with cornbread mixture. Bake and ENJOY!

1 lb ground beef
1 6 oz pkg mexican cornbread mix, divided
1 14.5 oz can diced tomatoes with green chili's
1 11 oz can whole kernal corn
1/4 cup water
1 - 2 TBSP chili powder
2 cups mexican cheese blend, divided
1 egg
3/4 cup milk

Brown meat, drain, return to skillet *** We use ground turkey here*** And I seasoned the meat with some seasoned salt and Fiesta Party Dip mix (both from Tastefully Simple)
Stir in 1 TBSP dry cornbread mix, rotel, corn, water, and chili powder.
Bring to a boil.
Remove from heat.
Stir in 1 cup cheese and set aside.
Beat egg, add milk, and remaining cornbread mix. Blend smooth. Stir in 1 cup cheese.
Put hamburger mixture in casserole dish.
Pour cornbread mixture over hamburger.
Bake 375 for 20-30 minutes



Thursday, April 1, 2010

Tomato & Cucumber Salad

4 medium tomatoes, chopped
2 medium cucumbers, chopped
2 onions, sliced
2 TBSP vinegar
1/4 cup extra virgin olive oil
2 TBSP sugar
1 tsp salt
1/2 tsp pepper
2 tsp parsley

Mix all ingredients together and chill


Wednesday, March 31, 2010

Cheesy Broccoli and Rice

Cheesy Broccoli and Rice

1 Cup rice
3/4 Cup chopped onion
3/4 Cup chopped bell pepper
1 Cup chopped celery
4 TBSP butter
2 - 10oz frozen chopped broccoli
8oz jar cheese spread
1 can cream of mushroom
1 can cream of chicken
4oz mushrooms

-Cook broccoli according to package directions
-Cook rice according to package directions
-Saute onion, pepper, and celery in butter
-Mix all together and bake on 350 for 30 minutes


Tuesday, March 30, 2010

Crock Pot Mac and Cheese

8 oz elbow macaroni, cooked and drained
1 13 oz can evaporated milk
1 cup whole milk
1/4 cup (1/2 stick) melted butter
2 large eggs, beaten
4 cups grated sharp cheddar cheese, divided
salt and pepper to taste
1/4 cup grated parmesan cheese

In a crock pot, mix cooked macaroni, evaporated milk, whole milk, melted butter and beaten eggs, 3 cups of the cheddar, salt and pepper. Top with the remaining cup cheddar and parmesan. Cover and cook on low setting for 3 hours.


Monday, March 29, 2010

Brown Sugar Glazed Carrots

Since this is the week leading up to Easter, I thought I would share some of our favorite side dishes. These dishes would be a great addition to your Easter meal.

This recipe calls for 3 ingredients and is so easy to make. I never have left overs when I make this recipe. It is a hit =)

Brown Sugar Glazed Carrots

3 cans carrots
1 cup brown sugar
1/4 cup butter

1. Place carrots (undrained) in pot.
2. Add brown sugar
3. Add butter
4. Cook about 25-30 minutes (or until sugar and butter have completely melted) on low



Friday, March 12, 2010

WELCOME!!!! and Chicken with Brown Sugar Sauce

WELCOME! To my Recipe blog!!!
I love to share recipes on my family BLOG and decided to dedicate a whole blog to recipes. Sometimes I will give you step by step directions and sometimes just the recipe, but I will always give you a rating of the recipe. Judges are pretty harsh too....they are my family. ha!

So without further a-do...here is the 1st recipe:

Chicken with Brown Sugar Sauce
• 4 boneless chicken breasts, cut into bite-size pieces
• 2 tablespoons olive oil
• 2 garlic clove, crushed
• 1/2 teaspoon ginger
• 1 teaspoon crushed red pepper flakes
• 1/2 cup apple juice
• 1/2 cup light brown sugar
• 3-4 tablespoons ketchup
• 2 tablespoon cider vinegar
• 1 cup water
• 3/4 cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until browned.
3. Remove chicken.
4. Add remaining ingredients, cook over medium Heat until dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve with rice and ENJOY.

All the ingredients

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until browned.

3. Remove chicken.
4. Add remaining ingredients, cook over medium Heat until dissolved.

5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.

7. Serve with rice and ENJOY.

RATING: Definetly a keeper! Everyone had seconds (some even 3rds)