Tuesday, June 21, 2016

Layered Brownies



Layered Brownies



Ingredients

  • 1 cup (250 mL) quick or old-fashioned oats
  • 1/2 cup (125 mL) chopped salted, dry-roasted peanuts
  • 1/2 cup (125 mL) packed brown sugar
  • 1/3 cup (75 mL) all-purpose flour
  • 1/4 tsp (1 mL) baking soda
  • 1/2 cup (125 mL) butter (1 stick), melted
  • 1 pkg (18-20 oz or 450 g) fudge brownie mix (plus ingredients to make brownies)
  • 3/4 cup (175 mL) semi-sweet chocolate morsels
  • 1/2 cup (125 mL) creamy peanut butter
  • Additional chopped peanuts (optional)

Directions

  • Preheat oven to 350°F (180°C). Spray 9x13 baking pan with nonstick cooking spray. Combine oats, peanuts, brown sugar, flour and baking soda in a large mixing bowl. Add butter; mix well. Press oat mixture onto bottom of pan; bake 8 minutes. Remove from oven.
  • Prepare brownie mix according to package directions. Spoon batter over crust; carefully spread to edges. Bake 24-28 minutes or until wooden pick inserted 2 in. (5 cm) from the edge of pan comes out clean. Cool completely.
  • Combine chocolate morsels and peanut butter in small microwave-safe bowl. Microwave on HIGH 1 minute; stir until smooth. Spread chocolate mixture evenly over cooled brownies. Sprinkle with additional chopped peanuts, if desired. Cool until chocolate mixture is set; cut into bars.

 

Amy's Notes:

Yummy brownies, although next time I would prefer the brownies baked more cake like rather than fudge

Recipe Adapted from: Pampered Chef

Thursday, June 11, 2015

Strawberry Shortcake Trifle



Strawberry Shortcake Trifle 


Ingredients

  • 1-Pound Cake/Shortcake-Cut into bite size pieces
  • 2-Small boxes of instant vanilla pudding -prepared as directed on the box
  • 1-Quart fresh strawberries-cut up 
  • Cool whip/whipped topping


Directions

  • Layer ingredients in order listed above (except cool whip) in a trifle bowl. Top with cool whip and garnish with a strawberry and or blueberries.

 

Amy's Notes:

Very simple and easy!! 

Monday, May 11, 2015

Chicken Bacon Ranch Quesadillas


Chicken Bacon Ranch Quesadillas

Ingredients

  • 1 flour tortilla
  • 1 tablespoon oil (or bacon fat)
  • 1/3 cup of chicken, cooked and chopped
  • 3-slices of bacon cooked and chopped
  • 2 tablespoons ranch dressing
  • 1/2 cup of cheddar cheese)


Directions

  • Heat oil (or bacon fat) in skillet. When hot, lay in tortilla. Top half  of tortilla with chicken, bacon, ranch dressing and cheese. Fold other end on top of chicken mixture. Grill approximately 3 mintues on each side or until golden brown. Cut and serve.

Amy's Notes:

We really liked this recipe

Monday, May 4, 2015

Garlic Roasted Chicken Thighs with Carrots and Sweet Potatoes



Garlic Roasted Chicken Thighs with Carrots and Sweet Potatoes


Ingredients

  • 5 chicken thighs
  • 4 cloves garlic (minced)
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon rosemary
2-large sweet potatoes (peeled, sliced)
5-large carrots (peeled, sliced)

Directions

  • Preheat oven to 375F.
    Grease baking dish. 
  • Lay sweet potatoes and carrots on bottom of baking dish. Lay chick thighs skin side up on top.
  • Mix remaining ingredients together and pour over the chicken. 
  • Cover with aluminum foil and bake for 1 hour.
 

Amy's Notes:

I substituted Italian seasoning for the rosemary (personal preference). I also did not care for this recipe but my Hubby enjoyed it. 

Monday, April 27, 2015

Bang Bang Shrimp



Bang Bang Shrimp


Ingredients

  • 1-pound shrimp
  • 1/2 cup mayo
  • 1/4 cup Thai Sweet Chili Sauce
  • 4-8 drops sriracha hot sauce
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-cup corn starch
  • 2-eggs
  • 6-tablespoons canola or vegetable oil
  • 1/2 of a green onion, diced and lettuce for garnish -Optional

Directions

  • In a large bowl, toss the shrimp with salt, pepper and garlic powder.
  • Place corn starch in a shallow dish like a cake pan.
  • In another cake pan lightly whisk two eggs together to create an egg wash.
  • dip each piece of shrimp in corn starch to coat, then dip in egg wash to coat, then back into corn starch.
  • When all the shrimp have been coated. heat oil in a large skillet on high heat. When oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don't overcrowd the pan. 
  • The shrimp cook fast. when the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds to a minute.per side if the oil is hot.
  • Remove the cooked shrimp to a paper towel lined plate.
  • In a small bowl, whisk together the Thai sweet chili sauce, sriracha sauce and mayo. When the mixture is smooth, carefully toss the shrimp in it. You may not need all the sauce. (just depends on how "saucy" you want them to be).
  • To serve. place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top.

Amy's Notes:

I don't have a very good picture of this recipe because they were gone before I could get one. If you have ever been to Bonefish Grill you will def want to make this recipe!! My friend Amber also shared this recipe on her blog. THANK YOU!!

Monday, April 20, 2015

Grilled Cheese BLT



Grilled Cheese BLT


Ingredients

  • 2-Slices wonder bread
  • 2-3 tablespoons blue bonnet spread
  • 4-slices American cheese
  • 4-slices bacon, cooked
  • 2-pieces of lettuce
  • 4-5 thinly sliced pieces of tomato

Directions

I made a regular grilled cheese, pulled it apart and then added the Bacon, lettuce and tomato. Eat and enjoy!! I made it that way because i prefer my lettuce and tomato to be cold not warm.
Here are the directions the original recipe instructs.
Cook bacon in oven
Soften butter in microwave about 10 seconds
Brush butter on 2 sides of bread
Add 2 slices of cheese
Add filling ingredients - bacon, lettuce and tomato
Top with 2 more slices of cheese
Top with bread, buttered side up
Heat skillet or griddle, place sandwich buttered side down
Butter top piece of bread
Place saucepan on top of sandwich to add a little weight so the sandwiches ingredients combine and the cheese melts
Cook until brown, flip and cook until brown
Serve immediately

 

Amy's Notes:

Easy and yummy!!

Monday, April 13, 2015

Brownie Cake Dessert



Brownie Cake Dessert


Ingredients

  • Brownie Mix
  • 11 oz Cream Cheese
  • 2-Cups powdered sugar
  • 2-Cups Cool Whip
  • 3-Oz instant chocolate pudding
  • 2-Cups Milk
  • Cool Whip

Directions

  • Bake brownie mix according to directions. Let cool. Mix together cream cheese, powdered sugar and cool whip. Spread on top of brownies. Mix together pudding and milk and spread on top of cream cheese mixture. Refrigerate. Before serving spread cool whip on top.



 

Amy's Notes:

Personally I didn't care for the pudding topping. But the other two layers were amazing, (maybe instead of pudding put a thin layer of whipped chocolate frosting or drizzle melted chocolate). I think next time in place of the pudding layer i will do a strawberry topping or even a cherry pie filling topping would be fantastic!

Monday, April 6, 2015

Slow Cooker Maple Barbecue Beef


Slow Cooker Maple Barbecue Beef 


Ingredients

  • 2-Pounds stew meat
  • 1/3 cup soy sauce
  • 1/3 cup maple syrup
  • 2-Tablespoons dried onion flakes or 1 large onion, peeled and diced.
  • 2/3 Cup beef broth

Directions

  • Use a 4 or 6 quart slow cooker. Your food will cook faster in a larger crockpot because its not as full-just make sure you check it after 7 hours.
  • Dump everything into the pot. Cover and cook on low for 8-10 hours or on high for about 5-6 hours.
  • When the meat breaks apart with a spoon it is done.
  • You can serve it with mashed potatoes or roasted veggies.

Amy's Notes:

We don't like the taste of maple so I used regular old syrup (like pancake syrup) and next time I would probably half the soy  sauce it was a little strong for me (although Hubby liked it just the way it was). I also added a can of drained sweet potatoes on top the last half hour of cooking and then ate it in the sauce with the beef.

Monday, March 30, 2015

Slow Cooker-Corn Chowder


Slow Cooker Corn Chowder


Ingredients-Serves 2

  • 4-Cups unpeeled, diced potatoes
  • 1-Onion diced-small
  • 2-Can corn, drained or 16 oz frozen corn
  • 1-Can cream of chicken soup
  • 2-qts chicken broth (I would actually prefer 1-1/2 qts)
  • 1-Bay leaf 
  • 2-Cups half and half
  • Salt and Pepper to taste

Directions

  • Place all ingredients in the slow cooker, except the half and half.
  • Cook on high 5-6 hours or low 7-8 hours
  • 15 Minutes before serving, add half and half.
  • Adjust seasonings and serve.

 

Amy's Notes:

I added some cooked chopped bacon to this when I added the half and half. This was very good!

Monday, March 23, 2015

Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta


Ingredients

  • 10-12 oz penne pasta
  • 2-cups cooked and chopped chicken
  • 3/4-cup cooked and crumbled bacon-or more if you prefer
  • 1/4 cup butter
  • 1/4 cup flour
  • 2-cups heavy cream (milk would be fine too)
  • 1-tsp onion powder
  • 1-tsp garlic salt
  • 1/2 cup Ranch dressing
  • 3/4-cup shredded cheddar cheese

Directions

  • Cook pasta according to its package directions. Drain. I always add alittle olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
  • Toss in cooked and chopped chicken as well as cooked and crumbled bacon into pasta.
  • To make ranch Alfredo sauce; melt butter in saucepan, add flour and stir to combine. Once you have your roux, add heavy cream (or milk) stir constantly until sauce thickens. Remove from heat and stir in garlic sat, onion powder and ranch dressing until well combined.
Pour ranch alfredo sauce over pasta, chicken and bacon. Stir to evenly combine.
Add in shredded cheddar cheese and stir to combine.
Pour into a casserole pan and bake at 350 degrees for 15 min.

 

Amy's Notes:

We really enjoyed this and the only thing i did differently was i added alittle extra cheese to the top. Would be a good freezer meal.