Thursday, April 30, 2009
Pampered Chef Enchilada Casserole
1 lb 95% lean ground beef
1 T Southwestern Seasoning Mix (or taco seasoning)
1/4 t salt
1 can enchilada sauce
3/4 c water
1/2 c medium thick and chunky salsa
12 (6") yellow corn tortillas
1/4 c snipped fresh cilantro, divided
1 c shredded colby and monterey jack cheese blend, divided
sour cream and lime wedges (optional)
Combine beef, seasoning mix and salt in 10" Skillet; cook over med-hi heat 8-10 min or until beef is no longer pink, breaking beef into crumbles using Mix 'N Chop. Add enchilada sauce, water and salsa to Skillet. Bring to a simmer and remove fom heat.
As beef mixture cooks, place tortillas in a stack and cut into 1" pieces using Pizza Cutter. Snip cilantro using Kitchen Shears.
Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 T of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
Microwave baker on HIGH 3-5 min or until cheese is melted. Garnish with remaining 2 T cilantro. Serve w/ sour cream and lime wedges, if desired.
Yield: 6 servings
Wednesday, April 29, 2009
Monday, April 27, 2009
3 chicken breasts cooked and chopped
16 oz vermicelli - cooked and drained
1 can cream of chicken
1 can cream of mushroom
2 cans chicken stock
Preheat oven to 350. Mix together soups and chicken broth. In large baking dish, layer vermicelli, chicken, half of soup mixture. Repeat layers and top with parmesan cheese. Cover and bake for 1 1/2 hours.
Sunday, April 26, 2009
Mini Lemon Cheesecakes
1 cup graham cracker crumbs
2 1/2 Tbs. sugar
3-4 Tbs. melted butter
Preheat oven to 350. Combine all ingredients for crust. Divide the mixture among the cups and press evenly into the bottom. Bake until the crusts are set, about 10 minutes. Reduce the oven temperature to 300.
16oz cream cheese, softened
1/2 cup sugar
1/4 cup heavy cream
2 Tbs lemon juice
1 1/2 tsp lemon zest
pinch of salt
Beat cream cheese on low speed until smooth, about 2-3 minutes. Increase the speed to medium-low and add the eggs one at a time, beating well after each addition. Add the cream, lemon juice and zest and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes.
Pour the batter into the crusts, dividing it evenly among the cups ( I had some leftover batter). Bake until the cheesecakes are set, about 20 minutes, Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding.
Brulee - sprinkle 1 tsp of sugar on top of each cheesecake and use a kitchen torch to melt the sugar.
Caramel: spoon 1 tsp caramel sauce onto each baked crust.
Strawberry: After beating sugar and salt, add 1/3 cup strawberry puree into the batter.
Source: Williams-Sonoma Kitchen
Friday, April 24, 2009
I had a blast doing it. I already have a request for another flip-flop cake in June. Maybe one day I can live the dream and open "2 tsp Bakery"!
I also made some cupcakes. They were cute too. I suggested drink umbrellas as toppers at the party to go with the luau theme.
Thursday, April 23, 2009
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
Tuesday, April 21, 2009
This is another variation on my parmesan chicken. I used my new Pampered Chef Sun-Dried Tomato Herb seasoning. This was really good and had a nice tomato flavor. I liked this better than the Garlic Parmesan herb chicken; Tadd preferred the Garlic Parmesan herb chicken. Typical! Either way, they are both great! I like it because it is simple to put together on the weeknights.
Sun-Dried Tomato Parmesan Chicken
3 T olive oil
1/3 cup grated parmesan cheese
2 T panko breadcrumbs
1 1/2 T Parmesan Garlic seasoning
Saturday, April 18, 2009
Wednesday, April 15, 2009
Try this - you won't be disappointed! Let me know how you liked it!
Cheesy Chicken Chilaquiles
1 1/2 lb boneless, skinless chicken breasts
1 tbsp Southwestern Seasoning Mix
1 3/4 cups salsa verde
1 cup 33% reduced-sodium chicken broth
3/4 cup chopped fresh cilantro
12 cups authentic restaurant-style tortilla chips
2 cups shredded Chihuahua cheese (or Monterey Jack cheese)
1 cup crumbled queso fresco (4 oz)
Sour cream or crema (optional)
Cut chicken into 1-in. (2.5-cm) pieces with Utility Knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small Colander.
Combine salsa and broth in (4-cup/1-L) Easy Read Measuring Cup. Chop cilantro using Santoku Knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with ½ cup (125 mL) of the cilantro. Repeat layers one time ending with cheeses.
Microwave, covered, on HIGH 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining ¼ cup (50 mL) cilantro. Serve with sour cream, if desired.
YUMMY! This is so easy to make and it tastes SO good. It is just melted butter, caramel sauce, pecans and biscuits. This is great for breakfast, brunch or just a good dessert! It is a real crowd pleaser.
Caramel Pecan Bread
6 Tbs butter
1/2 jar caramel ice cream topping
1 cup chopped pecans
1 can biscuits (10 count - I used Pillsbury Honey Butter biscuits)
Preheat oven to 350. Melt butter in 8-inch saute pan over medium heat. Remove from heat, stir in caramel and pecans. Cut each biscuit into 4 pieces and toss in caramel mixture. Bake for 20 minutes, or until golden brown.
Tuesday, April 14, 2009
Lemon & Pepper seasoning
thick sliced bacon
Monday, April 13, 2009
When there is a Honey Baked Ham in the house I feel like " The Old Man" from A Christmas Story. I just can't keep my hands off of it! It was so hard to chop up all the ham tonight and not eat it all! This braid is really easy to make and tastes great. It is like a hot ham and cheese sandwich - only better! We had some leftover that I am going to eat for lunch tomorrow.
1 can crescent rolls (or Recipe Creations)
Sunday, April 12, 2009
For lunch we had a delicious Honey Baked Ham. I love Honey Baked Ham!!!! We got a mini-ham on Friday. We had cheesy potatoes, fried okra, white acre peas and rolls to go with it. For dessert we had turtle cheesecake.
Friday, April 10, 2009
Thursday, April 9, 2009
These garlic bites taste just like the bread at Amore. Tadd couldn't stop eating these - and he hates garlic bread! I was told to never make these again - they are way too good!
5 Tbs of butter
1-2 cloves of garlic, pressed
1 tsp Italian Seasoning Mixture
1 can of flaky biscuits
Preheat oven to 350. Melt butter in Small Saute Pan. Add garlic and Italian Seasoning Mixture. Cut biscuits into quarters and toss in Small Saute Pan. Place whole pan in oven and bake for 15 to 20 minutes. Remove from oven and flip onto Simple Additions Medium Square for serving.
I used my best chocolate chip cookie recipe and substituted pastel M&Ms for the chocolate chips. The cookies were soft and chewy. They have a great vanilla flavor and the chocolate doesn't overpower the cookie. You can't go wrong with this cookie.
Wednesday, April 8, 2009
I found this recipe on Picky Palate and I knew I had to rush out to get a mini-cheesecake pan and make this recipe ASAP! I love Butterfingers and these little cheesecakes were awesome! I used a mini-tart shaper to press the crumbs into the pan - it worked great. I used a cup of graham cracker crumbs (because that is what I had) and I thought the crust was a little dry. Next time I would use more melted butter (at least 4 Tbs). These were very simple to put together. I really enjoyed making these. I will be making some variations of this recipe soon (cookies & cream, nutterbutter, key lime)!
Peanut Butter-Finger Mini Cheesecakes
1 Cup ground Vanilla Wafers
2 Tablespoons granulated sugar
1/8 teaspoon salt
8 oz softened cream cheese
1/4 Cup creamy peanut butter
1/2 Cup sugar
2 Tablespoons heavy cream
1/8 teaspoon salt
4 Fun Size Butterfinger Candy Bars, crushed
1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream
2 Fun Size Butterfinger, crushed
Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.
Tuesday, April 7, 2009
HEAT oven to 400°F. Mix cheese, seasoning, and bread crumbs. Combine olive oil and pressed garlic in plate. Dip chicken in olive oil and garlic; coat with cheese mixture. Place in shallow baking dish. BAKE 30 to 35 min. or until chicken is done.
Monday, April 6, 2009
I didn't cook dinner tonight because we had to take the Porsche out to dinner (Wine Down Monday @ Firebirds!). I made cookies instead. The cookies were REALLY good. Not too sweet - just right. I loved the addition of the cinnamon chips! I could eat a ton of these puppies!
Source: Adapted from Martha Stewart, Holiday Cookies
2 & 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, softened
1 & 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon
1 bag Cinnamon Chips
Preheat oven to 350 degrees. I n a large bowl, sift together the flour, salt and baking powder and set aside. Add butter and 1 & 1/2 cups sugar to bowl of a stand mixer. Mix at medium speed for about 3 minutes, until light and fluffy. Add in the eggs. Reduce speed to low and add the flour mixture. Stir together the last 2 tablespoons sugar and cinnamon in a small bowl. Shape dough into 20 balls. Then, roll the balls in the cinnamon-sugar mixture. Place on cookie sheets lined with parchment paper about 3 inches apart as cookies will spread.
Bake cookies, rotating sheets halfway through, until edges are golden brown, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment paper in airtight containers at room temperature up to 3 days.
**I used a medium Pampered Chef scoop to make the cookies and got 39 cookies. I baked them for 13 1/2 minutes (my oven is gas and a little slow).**
Saturday, April 4, 2009
Tadd & I ventured out to a new restaurant by the house last night. We tried Monnette's Pizza & Pasta. We had the Fried Ravioli as an appetizer. It was really good! For entrees we got an order of Chicken Alfredo and a small pizza with sausage and pepperoni - both were good. THe pizza wasn't as good as Area 41, but it was really good! The Chicken Alfredo was one of the best I've had in town. We each had a drink and it was only $38 before tip. The best part is that the restaurant is only 2 minutes from the house! We'll be back.
Friday, April 3, 2009
1 pkg refrigerated crescent roll dough
1 tbsp melted butter
1/4 cup Sweet Cinnamon or Caramel Sprinkle
Unroll crescent roll dough; pinch perforations to seal. Brush with melted butter; top with sprinkle. Roll up along longest side; cut into 16 slices. Bake at 375°F for 12-15 minutes or until golden brown.
Thursday, April 2, 2009
I still needed to make my one new thing this week so I picked these cookies. I saw a version of this recipe on Recipe Girl and it caught my eye because the cookies are made with honey. Recipe Girl's cookies were dark and didn't look like "normal" peanut butter cookies. I looked at her recipe and she tried to make them "healthy". I don't eat cookies to be healthy so I used "the google" to find another version of the recipe and found a good FAT version to make. These cookies are amazingly good!
Peanut Butter Cookies with Chocolate Chunks
1 1/2 cups all-purpose flour
1/3 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup crunchy peanut butter (I used smooth b/c that is what I had)
1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup honey
1 teaspoon vanilla extract
5 (1 ounce) squares semisweet chocolate
Mix flour, oats, baking soda, and salt in medium bowl.
Using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla in large bowl until well blended. Stir dry ingredients into the peanut butter mixture in 2 additions. Stir in chopped chocolate.
Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
Preheat oven to 350 degrees F. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch diameter ball (I used medium Pampered Chef scoop). Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart.
Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets for 5 minutes. Using metal spatula, transfer cookies to rack and cool completely.