Monday, December 27, 2010
Turkey Pot Pie
1 pkg. refrigerated pie crust (you can use one or both)
2 cups turkey, cut up or shredded
1 can mixed vegetables, drained
1/2 can whole kernel corn, drained
1/2 can green beans, drained
1 can cream of chicken soup
1/2 can of water (use soup can)
Salt & Pepper to taste
Preheat oven to 375 degrees. Mix together turkey, veggies, and cream of chicken soup. Add salt and pepper to taste. Pour into pie plate (if using both crusts, put one crust into pie plate first). Top with pie crust and pinch all around to seal in filling. Make four slits in top of pie crust. Bake for 20-25 minutes or until crust is golden brown. Enjoy!!
Saturday, December 18, 2010
Sunday, December 12, 2010
But between these two holidays that are full of yummy food and treats, we kind of need a break from the turkey and dressing. Some people feast on pizza and fast food, some revert to salads, and others live on turkey sandwiches (from the oodles of turkey they have left over!). One thing my family and I like to do is have a "Fiesta Night". This may include eating out at a local Mexican restaurant, swinging through a Taco Bell, or making Mexican food at home.
Recently, MyBlogSpark along with Old El Paso provided me with an Old El Paso "Family Taco Night" prize pack. The prize pack included a packet of Old El Paso Original Taco Seasoning, a Cactus Chip & Dip serving dish, a set of 3 Fiesta Chili Pepper serving dishes, and a $10 gift card to purchase my taco fixings. I was super excited! The serving dishes are so cute, and perfect for a Fiesta Party. Plus, the $10 gift card was a great bonus! :) I ended up purchasing a couple of the Old El Paso dinner kits and a couple more packs of the Old El Paso seasoning. The dinner kits I purchased were these:
This was definitely what we needed after "stuffing" ourselves with turkey and all the fixins'. :) Actually, I guess you could even make these with leftover turkey! Ha!
What about you? Do you have a "family fiesta night"? What do you usually make? Do you have a special dip or queso recipe? Leave a comment and you could win a prize package too (thanks to Old El Paso and MyBlogSpark)! Here is what you could win:
Winners will be announced at the end of the week. Good luck!!
Tuesday, November 23, 2010
Now, if you are wondering what you can make to take to your "potluck" Thanksgiving, or just need an extra dish for your table, here are a few recipes that are quick, easy, and delicious! I hope you enjoy them as much as my family does.
HAVE A BLESSED THANKSGIVING!! :)
*Sweet Potato Casserole
*Green Bean Casserole
Thursday, November 18, 2010
The recipe that I used for this particular Friendship Tea came from my mom. My hometown always has a Homemakers Christmas Bazaar, and since Mom is the secretary for the Extension Office there, she always has to work the bazaar. Every year she helps make the Friendship Tea and Country Ham Biscuits to sell for breakfast at the bazaar. YUM!! Those two go hand-in-hand. You just cannot have a country ham biscuit without a cup of hot Friendship Tea! :)
Okay, here is the recipe for the tea. Now I will tell you that this makes a BUNCH of tea. It is perfect for gift-giving (I made baggies to hand out to our ladies at the tea) - just put it in a little decorative container or a baggie and make it all pretty. I'm sure someone would love to have this!
2 cups instant tea
3 teaspoons cinnamon
2 cups lemonade mix (such as Country Time)
2 3/4 cup sugar
1 1/2 teaspoons ground cloves
2 1/2 cups Tang orange drink mix
Mix all ingredients together well. To make an individual cup of tea, you will need 2-3 tablespoons per 8 oz. of boiling water. If making a crockpot (or stovetop pot) full, you will need 2-3 cups per pot, depending on how strong you like it. You will probably have to "sample" it a couple of times to get the right depth of flavor. Just make sure to add a little at at time so as not to make it "overpowering". :) (I think mine was a little overpowering - - pretty strong and kind of bitter. Next time I will add less tea mixture and more water.)
Hope you enjoy this tea! It is perfect for a cool fall evening or cold winter night. Just curl up with your blanket (or in this day and age - a Snuggie!), a good book, and a warm cup of Friendship Tea. Mmmmmm..... :)
Tuesday, November 16, 2010
Mrs. Mary's Chicken Salad
6 skinless chicken breasts
2 hard-boiled eggs, chopped
3 stalks celery, chopped
1 small red apple, chopped
1/2 cup pecans, chopped
10-12 grapes, chopped or halved
2 T. sweet pickle relish
3 T. mayonnaise or Miracle Whip
Dash of Salt and Pepper
1 teaspoon sugar
Boil chicken breasts for 45-60 minutes, or until done. In a large bowl, add chicken (cut into 1/2 inch pieces), eggs, celery, onion, apple, pecans, grapes, pickle relish, and mayonnaise. Toss well. Add salt and pepper to taste. Sprinkle with sugar and toss again. Enjoy!!
This is not only a great, flavorful salad but it is also very colorful! Especially if you use the red grapes and red apples. It is also a great salad to serve at showers, get-togethers, or Teas (I will be posting about a special Tea I attended this past weekend in the next few days). YUMMY!!
Friday, November 5, 2010
Chocolate Chip Pancakes
Mix pancake mix with water until you achieve the desired consistency. Fold in chocolate chips. Pour onto hot griddle or skillet. Lightly brown one side, then flip and brown other side. Enjoy!!
Now how super-easy was that? Haha, I know, I know. This was one of those "I cannot believe she posted this" posts. Well, I did. And let me tell you, these pancakes taste just like a fresh baked chocolate chip cookie! How can you resist that for breakfast??! :)
Saturday, October 30, 2010
Today my husband, little man, me, and a couple of our close friends had a fun day at Joe Huber's Farm. The kids got to play on the slide, climb up in the barn, and pet/feed baby goats. Afterwards, we headed to CFA for lunch. Now I usually get the #1 combo which is a CFA chicken sandwich, waffle fries, and a drink. But lately, I have had a hankering for the Chick-n-Strips Salad.
The Chik-n-Strips Salad includes 3 chicken strips on top of a bed of iceberg/romaine, shredded carrots, broccoli florets, shredded red cabbage, cherry tomatoes, and shredded colby jack cheese. You also get a little bag of honey roasted sunflower kernels and buttery garlic croutons. My favorite dressing for the salad is the fat-free honey mustard. Picture this salad (their Char-grilled salad) with breaded chicken strips. SO yummy!! Chick-Fil-A has a huge menu, and it keeps growing every day! They even have a breakfast menu now. You can check out their menu here. Some more of my faves are the cheesecake, brownie, milkshakes, and fresh-squeezed lemonade. I also like the fact that they are kid-friendly with playgrounds, high chairs, and kids meals. Plus, they even provide those "plastic placemats" that tape onto the table for your little one to eat on. Great job CFA!! :)
If you are ever near a Chick-Fil-A restaurant and have never been, I highly suggest that you go. You will not be disappointed (unless you try and go on a Sunday, that is)!! :)
Monday, October 25, 2010
Saturday, October 23, 2010
1 roll refrigerated crescent rolls
Preheat oven to 350 degrees. Unroll crescent rolls. Place as many chocolate chips in each crescent roll as you would like (just make sure they don't start busting out of the sides). Roll up each crescent roll and place on baking sheet. Bake for 10-12 minutes, or according to the directions on the package. Pull the baking sheet out of the oven. Devour immediately (or make them fancy, if you can wait that long!). :)
You could also make these really cute and serve them for dessert (fancied up, of course), maybe with some ice cream or something. You could use different types of chips, if you would like, maybe white chocolate or peanut butter chips. Be creative!!
Sunday, October 17, 2010
One of my favorite ingredients to use in fall baking is cinnamon. I love the taste of cinnamon, as well as the amazing aroma it gives off when heated. Another of my favorite ingredients to use in the fall is pumpkin. Canned pumpkin, to be exact. I am not one of those people who buys a pumpkin, cleans out the guts, and spends hours trying to get all of the "good stuff" out of it just so I can make a pie. Nope, I take the easy way out.
The other morning, I was in the mood for something fall-ish for breakfast. I decided to whip up some pumpkin bread. Now, I don't really have a "go-to" recipe for pumpkin bread. I do have a recipe for pumpkin cake that I make quite a bit during the fall season, but it's not the same. I wanted some good, thick, hearty pumpkin bread. So, I did what any baker would do. I consulted Paula. :)
I found a great recipe for pumpkin bread in Paula Deen's Lady & Sons cookbook. It did not disappoint (not that I thought it would anyway!). Here is the recipe:
Pumpkin Bread (makes two loaves)
3 cups sugar
1 cup *vegetable oil (I used canola)
2 cups canned pumpkin
2/3 cup water
3 1/2 cups all-purpose flour
2 teaspoos baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 - 3/4 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees. Grease and flour two loaf pans. Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine remaining ingredients and add slowly. Fill pans equally and bake for 1 hour or until golden brown. Enjoy!
*For the oil, you can substitute 1/2 cup oil and add 1/2 cup applesauce.
**I only had one loaf pan, so I used muffin tins for the rest of the batter. The recipe made 24 regular size muffins and one medium loaf. If you do use the muffin tins, the cooking time is cut in half (make sure you check them at around 25 minutes to see if they are done or almost done).
Wednesday, September 1, 2010
6 medium-size flour tortillas
1 package Spanish rice, prepared
1 can black beans, drained
1 cup shredded colby-jack cheese (or Mexican blend)
Preheat oven to 350 degrees. Mix together rice, beans, and cheese. Fill each tortilla with rice mixture. Roll up like a burrito. Place in baking dish and bake for 15 minutes. You don't even have to bake them, just warm them in the microwave. Also, you can pour any type of Mexican sauce on top (mole, salsa, enchilada, queso, etc.) and bake it for the same time, if you prefer. Enjoy!!
I have to say, these burritos were pretty tasty!! The Spanish rice I used was actually the Kroger brand and it is SO yummy! I highly recommend it.
Wednesday, August 18, 2010
Granulated Sugar (optional)
Tuesday, August 10, 2010
Chicken and Spinach Pasta
1/3 cup roasted tomato and oregano salad dressing (or 2 Tbsp. Basil Pesto)
2 T. balsamic vinegar
2 T. extra virgin olive oil
1 teaspoon honey
1/2 teaspoon black pepper
2 cups cooked whole wheat penne pasta, drained
4 slices turkey bacon, cooked
3-4 cups sliced mushrooms
1 cup red onion
3 big hand-fulls of baby spinach
12 grape tomatoes, halved
3 cups chopped rotisserie chicken breast meat
1/4 cup parmesan cheese
Black Pepper to taste
Mix first 5 ingredients together, set aside. Cook and stir mushrooms with onions, about 5 minutes. Add spinach and tomatoes until spinach is wilted. Stir in chicken until heated through. Add noodles and mix. Add olive oil sauce. Top with bacon and cheese. Enjoy!
Monday, August 2, 2010
Some of the recipes may be my own, and some may be from my friends and family. I will make sure to give recognition where it is due if the recipe is from someone else. :)
The recipe of the week for this week is:
1 box Golden Graham cereal
2 bags mini-marshmallows (reserve 1 cup)
1 bag semi-sweet chocolate chips
1/2 stick butter
In a large bowl, melt the marshmallows and butter until smooth (in the microwave). In a separate large bowl, combine graham cereal, chocolate chips, and one cup of marshmallows. Toss together. Once marshmallows are melted, pour mixture over cereal mixture and toss well until all pieces are coated. Spread onto cookie sheet and press down to form bars. Can eat immediately or put in fridge for a few minutes for bars to harden. This is kind of what they should look like (this particular batch was not mixed very well -- it should be the consistency of rice krispy treats):
Enjoy! This is a perfect recipe to make with kids since you only use a microwave. I actually found this recipe in my Amish cookbook.
Thursday, July 22, 2010
Caramel Nut Sticky Buns
3 T. butter
1/2 cup brown sugar
1 T. water
1 tsp. cinnamon
1/3 cup chopped pecans
1 10-oz. can refrigerated biscuits
In an 8-inch round dish, combine butter, sugar, water and cinnamon. Microwave on HIGH for one minute. Stir in pecans.
Separate biscuits and cut each biscuit into quarters. Place biscuits in sugar mixture, turning to coat each piece. Push biscuits toward outer edge of dish and place a small glass or custard cup in center of dish. Microwave on HIGH for 2.5 to 3 minutes. Let stand for 2 minutes. Invert on plate or serving dish. Pull apart and serve warm. Enjoy!
This is one of my favorite breakfast dishes. My mom used to make it for us when we were little. It is so much fun to eat and delicious too!
Saturday, July 17, 2010
Wednesday, June 30, 2010
As much as I love this stuff, can you believe that I have never made it? Until this past Saturday, that is. We provided lunch for our new members after church this past Sunday (hot dogs, pulled pork BBQ sandwiches, tater salad, chips, baked beans, Poke Cake) and instead of purchasing a big tub of the stuff I decided to try my hand at it. Of course I called my mom to see how she makes hers and she told me everything I needed to know to make it. (Thanks, Mom!)
There are so many kinds of potato salad out there, and I love just about every one of them. I believe my favorite, though, is the mustard potato salad. It's tangy and sweet and just reminds me of what potato salad should be. Here is my "recipe" (I use this term lightly because I pretty much just added stuff!):
Mustard "Tater" Salad
5 or 6 medium sized potatoes, peeled and cubed
1/2 cup Miracle Whip
1 Tablespoon prepared yellow mustard
1 teaspoon onion flakes (or you can cut up a small onion)
1/4 cup sweet pickle relish (or you can chop up a medium size sweet pickle)
1 Tablespoon of sweet pickle juice
Salt and Pepper to taste
Boil potatoes until fork-tender, but not too soft (unless you want a "mashed potato" consistency), drain. Allow to cool. Add the rest of the ingredients and mix well. You can eat it right away, but it actually tastes better after it has chilled in the fridge overnight or for at least a couple of hours. Enjoy!
By the way, if anyone has any good "tater salad" recipes, I would love to try them!
Wednesday, June 23, 2010
Congratulations to ....... Kimberly Kitchens! Kimberly, you have won the Good Earth Prize Package!! Please email me at brizner (at) hotmail (dot) com with your address and phone number so I can send it on and you can get your goodies!
Thanks to everyone who participated in the giveaway. More giveaways to come in the near future so stay tuned!! :)
Friday, June 11, 2010
Good Earth and MyBlogSpark have not only provided me with an awesome Good Earth dinner kits gift pack, they have provided one for you too! Here is what you will get:
All you have to do is leave a comment answering the following questions:
1) Are you a "from scratch only" kind of cook, do you "swear by boxed/frozen dinners", or are you in-between?
2) Which of the dry dinner kit flavors would you like to try most of all?
Wednesday, June 9, 2010
Doesn't this look yummy?? I have to admit, I had the leftovers for lunch today and I believe it was even better today than yesterday. I can't wait to try the other dinner kits! Good Earth also offers these dinner kit flavors: Spicy Citrus Glazed Shrimp with angel hair pasta, Herb Crusted Chicken with mushroom risotto and Tuscan Chicken with penne pasta. YUM!!! Thanks Good Earth!
Stay tuned for a Good Earth Giveaway tomorrow!!
Thursday, June 3, 2010
As you can see from this last photo, he REALLY enjoyed it! :) The only negative thing about the whole experience was the fact that prices have went up on these yummy treats.....$1.50 for a push-up? Come on!!!
Wednesday, June 2, 2010
Snow cones are granular, with little pieces of ice kind of in the shapes of little balls with flavored syrup on top (usually blue, red, or purple) and scooped into a paper cone. Shaved ice has the consistency of soft snow and is usually scooped into a styrofoam cup, packed/piled high with a plethora of flavors to choose from. Snow cones usually lose their flavor fast, whereas shaved ice keeps the flavor until the very end.
I am very fortunate to have a shaved ice stand 3 MINUTES from my house (driving that is) called Snow-to-Go. It. Is. Awesome. The workers are soooo nice and friendly, and the prices are very cheap - Small $1.50, Medium $2.00, Large $2.50, XLarge $3.00. Plus they have some covered picnic tables to the side where you can sit and enjoy your delicious treat. I haven't counted all of the flavors, but I am pretty sure there are more than 50 listed from Strawberry to Ninja Turtle to Tiger's Blood. :)
My favorite is this one:
You can't really tell by the pictures (since it was half gone at the time!), but it was a blue raspberry/cherry swirl. Can you see how soft the texture is?
When I was little, we had a shaved ice stand in my hometown. I think we were there just about every day of every summer, and I tried almost all of the flavors! One of my favorites then was the Creamsicle (orange and vanilla swirled).
This was so good and refreshing on a hot day. I think next time I will try the Pink Lemonade. :)
Tuesday, May 25, 2010
One of the parties I applied to host was a Digiorno Pizza Champions House Party...and I won! They sent me a party pack in the mail that was filled with goodies, including 6 free coupons for Digiorno Pizza and Breadsticks plus 15 coupons for $4 off one Digiorno Pizza and Breadstick package to share with my guests.
There were some other goodies as well, including a pop can "hoops game", beads for each guest, a pizza cutter, and even a magnet clip. Here are some pics from the party:
My Awesome Digiorno Pizza Cutter and Magnet (notice coupons)
The Fun Pop Can Hoops Game
Everyone had such a great time. We watched the game (college basketball), ate yummy pizza and breadsticks, played some tabletop "hoops", and just had fun! Even the little ones enjoyed it.
Thank you, House Party, for allowing me the opportunity to host this party. I am so grateful for the free food and other goodies! Can't wait to host more parties in the future. :)
Friday, May 14, 2010
Cream Cheese Frosting
1 8-oz. package cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
3 1/2 cups powdered sugar
Mix all together. Frost cupcakes (or cakes, or cookies, or just eat it straight from the spoon!) I usually keep mine in the fridge just because the cream cheese needs refrigeration. Enjoy!!
Tuesday, May 11, 2010
*The Louisville Bats are awesome!! (When we left the score was 9-0)
And 1/2 of one of these:
Monday, May 10, 2010
Melanie's No-Bake Cookies
1 stick butter
1 T. cocoa**
2 cups sugar
1/2 cup milk
1/2 cup peanut butter
1 tsp. vanilla
3 cups oats
In medium saucepan, melt butter over medium heat. Add cocoa, sugar and milk and stir well. Bring to a boil and boil for 1 minute. Remove from heat. Stir in vanilla and peanut butter. Add oats one cup at a time and stir well until all incorporated. Drop by spoonfuls onto waxed paper. Let set for a few minutes or until cookies are "dry". Enjoy!!
These are soooooo good! And sooooooo easy! The tricky part is the boiling for 1 minute part. If you boil for less or more than one minute, the cookies will not turn out. Enjoy-- but I'm warning you, don't eat too many of them or you will definitely get a belly ache!!
**If you like your cookies more chocolatey, you can add more cocoa to the mixture. These are light brown in color (kind of like the color of brown sugar) because of the amount of cocoa added.
Wednesday, May 5, 2010
I highly encourage you to head over to Fat Jimmy's on Frankfort Avenue and experience some amazing food and casual atmosphere. Might I suggest the Stromboli or Meatball sub?
Monday, May 3, 2010
Saturday, May 1, 2010
If you were to look in my fridge right now, you would see the following things: 5 slices of cheese, some shredded cheese, a can of crescent rolls, sour cream, some Coke Zero, a half a jug of Pedialyte, a pudding cup, 3 sticks of butter, and condiments. No milk, no eggs, no juice, no lunchmeat. The freezer is just the same - 3 chicken breasts, some ice cream, a bag of frozen broccoli, some frozen cherries and corn, and ice cubes. I promise I am going to the store.....tomorrow. :)
So what do you make with what little you have in your house? I came up with a recipe using the crescent rolls, chicken, sour cream and cheese, and half a can of cream of chicken soup. I call them "Chicken Pockets". Here is the recipe (or what I just threw in a bowl!):
3 chicken breasts, cooked and shredded
1/2 can cream of chicken soup
2 tablespoons sour cream
1 cup shredded cheese (colby jack is best, but I only had mozzarella)
2 cans crescent rolls**
Preheat oven to 350 degrees. Mix together shredded chicken, soup, sour cream, and cheese.
Unroll crescent rolls. Pinch two crescent rolls together to form a rectangle. Place a heaping spoonful of the chicken mixture in each rectangle. Pull up corners and pinch sides together to form a little purse, or "pocket". Bake for about 15-20 minutes or until golden brown. Enjoy!
**I only had one can of crescent rolls, so I had quite a bit of chicken mixture left over. Maybe I'll get some more at the grocery tomorrow.... :)
Tuesday, April 27, 2010
To celebrate my 100th post (although technically this one is 101), I am posting a "secret recipe" of mine that is requested by many people for Christmas, birthdays, and other holidays. Actually, the recipe is not really a secret, there is just a trick to getting it to turn out right. :) Here it is:
Peanut Butter Fudge
3 cups granulated sugar
1 stick butter
1 cup milk
1 small jar marshmallow cream
1 small jar peanut butter, melted
Melt butter in saucepan. Add sugar and milk. Stir well. Cook until soft ball stage. Remove from heat. Add peanut butter and marshmallow cream. Stir well (mixture will begin to get stiff.) Pour into buttered 9x13 baking dish and let set. Cut into pieces and enjoy!
Have you figured out the trick yet? It's melting the peanut butter! This makes the mixture so smooth and it incorporates well into the sugar and marshmallow cream. It is SO yummy!
Thank you, blog followers, for reading my posts and I hope you will continue to read them! I also hope you enjoy this recipe (it is so easy!). :)
Monday, April 26, 2010
Oh, and another thing he likes for a snack (which are also great if traveling) are these:
I really wish Gerber made more flavors than just strawberry-banana, but these are great for now. I really like the Gerber Graduates snacks that are for toddlers, but they can get kind of pricey.
Any ideas for other snacks I can give to my little one?
Saturday, April 24, 2010
Another thing I like about the Walmart Great Value brand is the veggies. They make several kinds of canned veggies that are No Salt Added (I've only found peas and green beans so far), and they also make little take-along packs of veggies that are perfectly diced for little mouths. I've found carrots, green beans, and corn in these packs.
Some other things I have been feeding my little man for lunch are: Grilled Cheese sandwiches, rice, soup, mashed potatoes, mac-n-cheese, hot dogs, spaghettios, and Chef Boyardee microwaveable meals (although not that often). One of the Chef meals that I don't mind feeding him, though, is this one:
It has rice, chunks of chicken, peas and carrots in it. The only thing I am not too crazy about is the sodium content.
Okay, so I know a lot of the food I listed is either canned, processed, or not as healthy as it could be. That's why I need ideas and suggestions! What about you? What do you feed your children? What do you eat for lunch?
Friday, April 23, 2010
There are actually several different kinds of the Healthy Harvest applesauce, and he loves them all. You can see all of the different kinds here. One of my favorite things about this applesauce is that it is just applesauce and pureed fruit with no added sugars. Plain and simple.
I try to have something in addition to these things for breakfast for my little man. Sometimes I will fix him blueberry pancakes (so easy! recipe below), regular pancakes, scrambled eggs, muffins, toast, or waffles. This morning we had pull-apart biscuits (his first time having biscuits!). He loved them. I've tried turkey bacon, but I don't think it agreed with him, and sausage is just too greasy for him right now. Anyone have suggestions for other breakfast items? Like I said earlier, I'm not much of a breakfast person.
Here is the recipe for blueberry pancakes (and they do turn out blue!):
Pancake mix (prepare according to directions on box)
Put about 1/2 cup blueberries in a microwave-safe bowl (or more if you like more berries). Heat in microwave for about 45 seconds or until thawed. Pour blueberries, juice and all, into pancake batter and mix well. Batter will be blue. :) Pour onto hot, greased griddle. Flip when one side is light brown and brown other side. These pancakes will be a little more brown than regular pancakes because of the density of the batter. Enjoy with maple syrup, blueberry syrup, or by themselves! (My little guy eats them plain - too much sugar = one hyper little baby!)
Monday, April 19, 2010
Easy Chicken Enchiladas
3 or 4 chicken breasts, cooked and shredded
1 small can Rotel (tomatoes with green chilis)
1/2 cup sour cream
1 small can refried beans
1 bag shredded Mexican cheese (or colby/jack blend)
1 large can enchilada sauce
1 bag large flour tortillas
Preheat oven to 350 degrees. Cook and shred chicken breasts. Add Rotel and sour cream and mix well (you can also add some cheese to the mixture if you want). Spread a tortilla with refried beans, then add a heaping spoonful of chicken mixture. Roll tortilla up like a burrito and place in baking dish. Pour enchilada sauce over tortillas. Sprinkle cheese all over and bake for app. 30 minutes.
**This meal is excellent for freezing. Just follow the recipe and even bake it, then transfer it to the freezer once it has cooled. A-mazing!!!
Sunday, April 18, 2010
I am also going to try my best and be a better blogger. I plan to devote some time each day (or at least every couple of days) to blogging. And, since this is a food blog, I plan to post some new recipes, restaurant reviews, and even have a few giveaways.
To start things off, here is a recipe I made recently for a friend's baby shower. It's a great dip for parties, showers, and other get-togethers.
1 lb. pork sausage, cooked and drained (mild or hot, depending on your heat level)
1 block Velveeta Cheese, cut into cubes (Kraft also makes a Velveeta Pepper Jack and a Velveeta Mexican Mild variety)
1/2 lb. hamburger, cooked and drained
Milk to thin it out
Dash of hot sauce (optional)
Mix all ingredients together. Cook over low heat until all ingredients are incorporated and cheese is melted. Transfer to a crockpot and keep on low so dip stays warm. It is best served with yellow corn tortilla chips or corn chips.
Monday, March 8, 2010
Sunday, February 21, 2010
Peanut Butter Brownies: after you pour the batter into the pan, add a couple of dollops of peanut butter on top and swirl through the batter. You can also add peanut butter chips to the batter instead of the peanut butter (or in addition to, if you're a peanut butter lover!)
Double Fudge Brownies: add 1/2 bag of chocolate chips to brownie batter
Nutty Brownies: add 1/2 bag of nuts to your brownie batter
M&M Brownies: add a cup of M&Ms to your brownie batter (M&M minis are great for this!)
Cheesecake Brownies: mix together 8-oz cream cheese (room temperature), 1/3 cup sugar, 1 large egg and 1/2 tsp vanilla extract, pour over brownie batter and swirl through
Frosted Brownies: bake brownies, then just frost with your favorite frosting!
Turtle Brownies: fold 1/2 cup (or more) chopped pecans into batter, bake, top with more pecans and drizzle with caramel sauce (they also now make caramel chips now that you could add to the batter)
Chocolate Hazelnut Brownies: add a few dollops of Nutella on top of batter and swirl through
I have a few more up my sleeve, but I will make that another post. Don't let your brownies be boring any longer!
Tuesday, February 16, 2010