I found this recipe in a Rival cookbook at my Aunt Annette's house. I get so excited about good crock-pot recipes. They come in so handy on busy days and especially on Sundays, when we come home from church starving and ready to eat. This was filling and flavorful and the kids loved it! Three stars in our house.
Tuesday, March 29, 2011
Saturday, March 26, 2011
That's how long I lived without having Nutella in my life.
Such a shame!
I have heard people talk about Nutella but it wasn't until a few weeks ago that I actually bought some to try.
My life will never be the same.
We have tried it on everything we can think of and dipped everything we can think of into it. Then it dawned on me that there are probably tons of recipes out there with Nutella in them. So I started searching and holy cow, I have been missing out, big time.
This is the first of many recipes that I will be trying and these cookies were super duper chewy and yummy.
Three cheers for Nutella!!!!!
Wednesday, March 23, 2011
I had a lot of leftover mashed potatoes on Sunday and Jen suggested that I make shepherd's pie with them. I hadn't made this dish in years and I was so glad she thought of it. Last time I made it, I used canned green beans and potato pearls. Bland. This time I used real mashed potatoes (made with red potatoes) and frozen green beans. Much better!
Monday, March 21, 2011
Whenever I need an easy, healthy dinner, this is my go to meal. I usually have all of the ingredients on hand and it only takes about 10 minutes from start to finish. So easy and so delicious!
1 box orzo pasta
2 cans chicken broth
1 bag fresh spinach
1 tsp. minced garlic
1 Tbs. olive oil
salt and pepper
Bring chicken broth to a boil. Add orzo and cook according to package directions. Meanwhile, pour olive oil into a saute pan and add spinach. Cook on medium heat until wilted. Add garlic and seasonings to taste. When orzo is finished cooking, drain then add to spinach mixture. Stir and sprinkle with parmesan cheese. Serves 4-6.
Friday, March 18, 2011
Tuesday, March 15, 2011
I made these cookies last Saturday and they were a hit! In fact, my nephew Tucker loved them and told me they were the best cookies. And believe me, that says a lot! He's not much of an eater. I liked the dough better than the actual cookie but I'm a sucker for cookie dough. By Saturday night, these cookies were gone. Done and done.
Heath Bar Cookies
2 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter, softened
1 cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla
1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars) or 1 (8-ounce) package of chocolate-covered or regular toffee bits
Cream butter and sugars. Add eggs and vanilla and mix well. Next, add baking soda, salt and flour. Pour in toffee bits. Chill dough for 30 minutes in the fridge. Roll into balls and place on cookie sheet. Bake at 350 for 10 - 12 minutes.
Recipe from Mel's Kitchen Cafe.
Sunday, March 13, 2011
Have you ever fantasized about fudge?
If not, then you probably haven't tried this fudge recipe before.
It is the recipe on the back of the Kraft marshmallow creme jar and it is the best fudge I have ever tasted.
The first time I had it was when my friend, Julie, made it for book club. I couldn't believe how good it was and I couldn't stop eating it. She said that growing up, her mom always made this fudge and she always thought it was like a secret family recipe. She didn't find out where the recipe really came from until she was older and asked her mom for it. So funny.
Regardless of where the recipe came from, though, you must try it if you are a fan of fudge.
Friday, March 11, 2011
My sister-in-law, Carrie, made this for us a while back and I loved it. Anything made with pesto is sure to win me over. It was good when we first ate it warm and then it was good again out of the fridge the next day. Win-win.
|1 red bell pepper, diced|
1 green bell pepper, diced
1 onion, diced
Zucchini, diced (as much as you like)
16 oz. pasta, cooked
2 chicken breasts, grilled and cut up
*Season the chicken with a little paprika, salt and pepper and then grill. Cut into small cubes and set aside. Saute the peppers for a minute or two in a little oil and then add the onion. Saute until the onion starts to brown. Add the zucchini and season with a little garlic powder and salt. When the zucchini is done, add it to the cooked pasta and then add the chicken. Pour on some pesto (as much as you like) and stir until it's all combined.
*Costco has some great pesto in a jar. If you want to make it, here is a recipe.
Tuesday, March 8, 2011
I have a few banana bread recipes that I really like, but I couldn't resist trying this one when I saw it on For the Love of Cooking.
I was intrigued by the brown sugar and cinnamon. Plus, it uses one more banana than most recipes. The more the merrier.
I have to say that this might just be my new favorite banana bread recipe. I think it is the hint of cinnamon that does it for me.
Sunday, March 6, 2011
I am posting this recipe for Jen, who has other things to keep her busy right now (packing up her house). She made these for the Super Bowl party that she and Ryan so graciously hosted at their house.
The recipe came from our Aunt Annette and is a family favorite.
These are one of those treats that you can't stop eating once you start.
Friday, March 4, 2011
Let me start by saying that taking a pretty picture of bean dip is harder than I thought.
I made this Pioneer Woman recipe for our Super Bowl gathering at Ryan and Jen's. I love hot dips and this one was really good, except that I don't really love jalapenos and you can definitely taste them in this dip.
But it was a good crowd pleaser and easy to throw together. You could easily double it if you have a big crowd because it doesn't make a huge amount.
Tuesday, March 1, 2011
Holy richness. On a scale of 1 to 10, with 10 being ultra chocolatey and rich, these brownies are like a 20. I made them on Sunday and was so excited to sink my teeth into them that night. Two bites later, I realized that was all I could handle. And I am not afraid of rich desserts mind you. I put them in the fridge that night and took a bite here and there throughout the day yesterday, and I realized what these brownies added to my life. A bite of amazingness.
1 cube butter
6 oz. unsweetened chocolate
2 cups sugar
1/4 tsp. salt
1 cup flour
1 tsp. vanilla
*Melt butter and chocolate in a small saucepan, stirring until smooth. Set aside to cool slightly. In a large mixing bowl, combine the sugar, eggs and salt. Mix with a hand mixer or a stand mixer for 3-4 minutes. Add the chocolate mixture. Mix well and then add flour and vanilla. Mix until combined and then pour into a greased 9x13. Bake at 300 degrees for 30 minutes. Cool completely on a wire rack for a couple of hours.
Browned butter frosting:
1 cube butter
2 cups powdered sugar
1/4 heavy cream
1 tsp. vanilla
*Place the stick of butter in a saucepan on low heat and let it melt and bubble until it's a light brown color. Once it's nice and caramel colored, remove from heat and pour into a bowl. Immediately add powdered sugar, cream and vanilla. Mix with a mixer until smooth and thick. Spread the frosting over the cooled brownies.
3 Tbs. butter
4 oz. semisweet chocolate
*Melt butter and chocolate together in microwave for 1 minute and then stir well until there are no lumps. Pour over the frosted brownies and tip pan from side to side until it's evenly spread. Chill the brownies for a couple of hours before serving. They taste best cold.
(Recipe from Mel's Kitchen Cafe)