Wednesday, April 30, 2008

Chocolate Chip Peanut Butter Cake Mix Cookies

I am not a huge fan of most cake mix cookies but these, in my opinion, are really yummy!
I got the recipe from my friend Joanna who makes some really good cookies and these are no exception.

Chocolate Chip Peanut Butter Cake Mix Cookies
2 eggs
1/3 c. butter
1/2 c. peanut butter
1 yellow or white cake mix
1 c. chocolate chips
Mix ingredients together and drop by rounded teaspoons onto cookie sheet.
Bake @350 for 8-12 minutes.

Carter is definately a huge fan!!!
(you think his face looks chocolatey--you should've seen his clothes)

Saturday, April 26, 2008

Honey-Lime Chicken Enchiladas

For those of you who may or may not know, my new found passion is searching food blogs. I love to read cookbooks and so what do I find myself doing now more than anything? That's right, I'm finding lots and lots of yummy recipes on great blogs. I came across this one on The Sisters Cafe, the link is to the right if you want to check it out, and it was a little different and really tasty!

Honey-Lime Chicken Enchiladas

6 Tb honey

4.5 Tb lime juice

1 Tb chili powder

1/2 tsp garlic powder

1 lb cooked chicken, shredded

flour tortillas

colby or monterey jack cheese, shredded

10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.)

Monday, April 21, 2008

Chicken Tortilla Soup

I am finally posting a recipe! I can't claim it as my own recipe but it is one of my favorite soup recipes. This is a Rachel Ray recipe so it has a fun name. This chicken tortilla soup is absolutely delicious and it's loaded with veggies! I don't put cheese and sour cream on mine just to keep it a little healthier. This is one of her 30-min. meals. I have actually gotten it down to 35 min. but it is worth it even if it takes a little longer to make.

Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup

Vegetable or corn oil, for drizzling, plus 2 Tbsp. -- 2 turns of the pot in a slow stream

3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted

1 red bell pepper, split and seeded

1 lb. chicken breast tenders

1 tsp. poultry seasoning

1 tsp. cumin

Salt and pepper

1 small medium zucchini, small dice

1 medium yellow skinned onion, chopped

3 cloves garlic, chopped

1 to 2 chipotle peppers (medium to hot heat level), chopped-- available in small cans in the Mexican and Spanish food section of market

1 can stewed tomatoes, 28 ounces (I usually take some kitchen scissors and chop the tomatoes right in the can since I like smaller tomato chunks)

1 can tomato sauce, 8 ounces

3 cups chicken stock

4 cups blue corn tortilla chips, broken up into large pieces ( I prefer regular round tortilla chips or I make my own by cutting tortillas in half and then into strips and frying them myself)

1 cup shredded cheddar or pepper Jack cheese

1/2 cup cour cream

Optional garnishes:

1/4 red raw onion, chopped

2 to 3 Tbsp. chopped cilantro

1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Heat a grill pan to high (I cook the corn and pepper on the bar-b-que grill) and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes (Put the pepper in a Ziploc bag and close it. The steam in the bag makes it easier to remove the skin). Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 Tbsp. oil to hot soup pot. Add chicken to pot Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions, and garlic, add chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
Scrape corn off cob and add to soup. chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in (I put the chips as a garnish in each bowl. I don't like mushy chips.) Serve soup immediately with scatter of cheese and a dollop of sour cream. Top with any or all of the suggested garnishes (yummy with avocado).

Mom's Tin Roof Pie

So this is a long time family favorite and every time I have made it for someone else--they love it! The recipe is kinda hard to share because it is just throwing a bunch of things together but you really can't go too wrong!

Start out with Honey Nut Crunch Cereal, Corn Flakes, or as a last resort Frosted Flakes. (I tried Honey flavored Frosted Flakes and it was pretty good, but I think I would go with Corn Flakes again if I can't find Honey Nut Crunch). Crush them into a large bowl. Then add about 2-3 large spoonfuls of creamy peanut butter and then about 3 large swirls of Light Karo Syrup. Combine together thoroughly until they all kinda stick together. (Add more peanut butter and Syrup if needed).
Pour into 2 pie tins and press to form a crust.
Fill with Vanilla Ice Cream (slightly softened). Put in freezer to let set up until ready to serve.
Serve with Hot Fudge drizzled on top!!!

Thursday, April 17, 2008

Steak Salad

This was ridiculously easy -made in less than 20 minutes at 7:00 at night after running in late from the gym. I had all but the steak on hand, and the entire family LOVED it.

1 Tbs Dijon mustard (I didn't have any so I doubled the next ingredient)
1 Tbs grainy mustard
2 Tbs white wine vinegar
2 Tbs olive oil
coarse salt and ground pepper
1 lb skirt steak, cut crosswise into 2 equal pieces (I couldn't find this so I used thin round steaks -which are much leaner anyway)
1/2 pound fresh green beans
2 medium heads red-leaf lettuce, torn into pieces (I used Romaine)
2 plum tomatoes, sliced
4 ozs goat cheese-feta or Gorgonzola would work just as well. I accidentally left the cheese out and it was still great

1. In a small bowl, whisk together mustards, vinegar, and oil; season with salt and pepper. Set aside.

2. Heat broiler with rack set 4 inches from heat. Salt and pepper steaks and broil for 4-6 minutes. Thinly slice.

3. Boil green beans until crisp tender, 4-6 minutes; drain. Run under cold water.

4. Combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese.

Sunday, April 13, 2008

Danish Dessert Strawberry Cake

White cake mix - mix as directed on box (use egg whites only)
Pour into greased jelly roll pan and bake

11 oz cream cheese; softened
1 cup sugar
8 oz cool whip
1 tsp vanilla

Beat cream cheese and sugar together. Fold in Cool whip and vanilla until smooth.
Pour onto cooled cake

Danish Dessert (here in Temecula this can only be found at Winco)
use the pie glaze directions on box.
Fold in 4 cups sliced strawberries.
Pour on top of cake

Friday, April 11, 2008

Chicken Lasagna Alfredo

This recipe comes from Aimee, who has lots and lots of yummy recipes and who I hope will start contributing her recipes to this blog soon!

Chicken Lasagna Alfredo
10 uncooked lasagna noodles
1 16 oz jar alfredo sauce
1/4 cup milk1 tsp oregano
3 cups coarsley cooked chicken1
14 oz can artichoke hearts, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups shredded mozzarella cheese
1 (4 oz) package crumbled feta cheese
2 cups packed fresh baby spinach (4 oz)

Preheat oven to 375. Cook noodles; drain. Combine Alfredo sauce, milk and oregano. Whisk until blended; set aside.Coarsely chop chicken. Chop artichokes, bell pepper and onion; place all in bowl. Press garlic over bowl. Add mozzarella and feta cheeses; mix well.To assemble, spread 2/3 cup of sauce over bottom of 9x13. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna.
Cover with foil. Bake 45 min. Remove foil. Continue baking 10-15 min or until bubbly.
Remove from oven and let stand 15 min.

Thursday, April 10, 2008

Sweet Chex Mix

Sorry there is no picture but really it is very yummy and highly addictive!

1 box chex mix (12-15 oz) I use corn or rice chex
1 can nuts of choice
1 c. butter/margarine
2 c. brown sugar
1/2 c. light karo syrup
1/2 tsp. baking soda
I also like to use M&M's because they make them in every holiday color

Put the cereal and nuts in a big brown paper bag. Over the stove mix butter, brwon sugar, and karo syrup. Bring to a boil for 11/2 min. Remove from heat and add baking soda. Mix well and pour over cereal and nuts in bag. Stir and close bag. Microwave on high for 5 minutes, remove and shake bag EVERY minute. Spread on wax paper and let cool. Add M&M's.

Tuesday, April 8, 2008

BBQ Chicken Salad

So this is a super easy thing to make and I'm not sure anyone will be "wowed" by it but this is a family favorite and really yummy.

Torn lettuce-Romaine is my favorite but use what you want

1 can of corn, drained

1 can of black beans, drained & rinsed

1 lb chicken breasts, cooked and shredded

BBQ Sauce

Ranch Dressing

Tomatoes, chopped

Avocado, chopped

French Fried Onions

(Any other toppings you might like)

Toss the cooked chicken with BBQ sauce to make it as saucey as you like, then toss with the remaining ingredients and drizzle with Ranch and additional BBQ sauce. Super Yummy with lots and lots of flavor!

Monday, April 7, 2008

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 9x13 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)wax paper1.

After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I found this recipe on one of my new favorite blogs: Check it out!