Thursday, November 26, 2009

Happy Thanksgiving!

This year we split the duties between us all, and mine was desserts.
Here are a couple new recipes i tried this year

Cappuccino Mousse Trifle

  • 2-1/2 cups cold milk
  • 1/3 cup instant coffee granules
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed
  • 1 ounce semisweet chocolate, grated
  • 1/4 teaspoon ground cinn amon

In a large bowl, stir milk and coffee granules until dissolved;
remove 1 cup and set aside. Add pudding mixes to the remaining milk
mixture; beat on low speed for 2 minutes. Let stand for 2 minutes or
until soft-set. Fold in half of the whipped topping.
Place a third of the cake cubes in a 4-qt. serving or trifle bowl.
Layer with a third of the reserved milk mixture and pudding mixture
and a fourth of the grated chocolate. Repeat layers twice. Garnish
with remaining whipped topping and chocolate. Sp rinkle with
cinnamon. Cover and refrigerate until serving. Yield: 16-20

Gingerbread Pumpkin Trifle

  • 1/2 cup shortening
  • 1/3 cup sugar
  • 1 cup molasses
  • 1 egg
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 cup hot water
  • 2 cups cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon rum extract
  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut gingerbread into 1/2-in. to 1-in. cubes; set aside.
  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In another bowl, beat cream until it begins to thicken. Add sugar and extract; beat until stiff peaks form.
  • Set aside 1/4 cup gingerbread cubes. In a 4-qt. trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over top. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.

Wednesday, November 18, 2009

Easy being cheesy!

I found this recipe and looked at it like, this is easy and cheesy
so lets give it a whirl!

Easy Cheesy Chicken


  • 4 skinless, boneless chicken breast halves
  • 1/4 cup butter, melted
  • 3 cups crushed cheese flavored butter crackers
  • 2 tsp garlic powder
  • 2tsp crushed red pepper
Preheat the oven to 350 degrees F (175 degrees C).
Mix crackers, garlic powder and pepper together.
Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes, or until internal temp reaches 180 degrees

Tuesday, November 17, 2009

Confession session

I have always feared the pot roast.
There, i said it!
Well this week i decided it was time to put my big girl panties on and get over it!

Thanks to my nesties for the recipe and the confidence to just do it!

Pot Roast


3 Pound(s) beef pot roast
1 to taste salt
1 to taste steak seasoning or seasoned pepper
1/2 bag baby carrot
4 Clove(s) smashed garlic
1 packet mushroom onion soup mix
1/4 Cup(s) - 1/2 cup wine, beer or vermouth
1/4 Cup(s) - 1/2 cup water
2 peeled & quartered onion
1 to thicken liquid flour or cornstarch
(I also added potatoes)


Coat all sides of roast with salt ( I always use kosher) and seasoned pepper. Brown in dry skillet on all sides. Toss all the veggies in the bottom of the Crockpot, top with meat, then add soup mix, top with liquids. Cover and cook on low for the longest time your Crockpot allows. When it's done cooking, take the meat out and stir in a little bit of flour or cornstarch to thicken up the sauce put the meat back in and serve straight out of the pot.

Thursday, November 12, 2009

Heading south...

This was pretty good! i used a medium salsa for some kick.

Southwestern Chicken and Rice


  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
  • Taco seasoning
  • 1 large onion, chopped
  • 1 (15.25 ounce) can kidney beans, drained, rinsed
  • 1 1/2 cups chunky salsa
  • 1 cup frozen, whole kernel corn, thawed
  • 1/2 cup chicken broth
  • 1 1/2 cups Minute® White Rice, cooked


  1. Heat oil in large nonstick skillet on medium-high heat. Add chicken and onion and top with Taco Seasoning; cook and stir until chicken is cooked through.
  2. Add beans, salsa corn and broth. Bring to boil.
  3. Stir in rice; cover. Remove from heat and let stand for 5 minutes to thicken.

Tuesday, November 10, 2009

Where's the beef?

It's in my Chili Mac Casserole, that's where!

Chili Mac Casserole

1 cup uncooked elbow macaroni
2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 1/2 teaspoons salt
2 teaspoon chili powder
2 teaspoons of hot sauce
1/2 teaspoon ground cumin
salt and pepper to taste (make sure you taste!!)
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese


Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.

Monday, November 9, 2009

It's 70 degrees in November...we need to grill!

Here i thought we were done using the grill and it goes an turns a nice 70 degrees today!
so you know i busted it out and used it tonight!
i was nervous about this recipe, with all the sweetness to it, but the soy sauce and hot sauce really made it quite nice. Thumbs up from the hubby too, so that's always a good thing.

Sweet, Tangy, Spicy Chicken Kabobs (although you can use any meat you want really)


  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 tablespoon lime juice (optional)
  • 1 tablespoon lemon juice
  • 3 tablespoons maraschino cherry juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 cup pineapple juice
  • 1/4 cup dry white wine
  • 1/4 cup hot pepper sauce (such as Crystal®) (optional)
  • 3/4 cup reduced-sodium soy sauce
  • 1 (8 ounce) package fresh mushrooms, stems removed
  • 1 small red onion, cut into chunks
  • 1 red bell pepper, cut into 1 inch pieces
  • 1/2 pint cherry tomatoes
  • 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 16 wooden skewers, soaked in water
  • 16 fresh pineapple chunks
  • 16 Cherries, stemmed


  1. Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
  2. Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

Saturday, November 7, 2009

Soup, there it is!

Ok i stumbled upon this and am SO glad i did. this is my new favorite soup. seriously.

Stuffed Pepper Soup

1 pound ground sirloin
1 green bell pepper, chopped
1 cup finely diced onion
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper to taste
1 cup white rice

In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

Wednesday, November 4, 2009

i'm really starting to love my Crockpot!

When i first got my crockpot, i was not pleased. everything kept coming out super dry and i was getting really discouraged. I put it away for awhile, and recently pulled it out and haven't put it back since! Now that i'm home i can monitor it, which i know makes no sense for a crockpot, but the sucker runs really hot. the low setting has stuff boiling!
Well i finally decided to try a soup in the pot. and this week's potato sale at the grocery store spawned this recipe.

Loaded Baked Potato Soup
(directions are for stove top- i followed everything up until added the onions, bacon bits etc. at that point i threw everything in the crockpot.)


  • 9 baking potatoes
  • 2/3 cup butter
  • 2/3 cup all-purpose flour
  • 6 cups whole milk
  • 1/2 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1/2 cup bacon bits, divided
  • 4 green onions, chopped
  • 10 ounces shredded Cheddar cheese
  • 1 (8 ounce) container sour cream
  1. Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
  2. In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Tuesday, November 3, 2009

Garlic and Lime, is there really anything better??

Spicy Garlic Lime Chicken

3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley

4 boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice

In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce