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.

Monday, March 16, 2015

Homemade Italian Sausage Mac & Cheese Casserole

Homemade Italian Sausage Mac & Cheese Casserole


Ingredients

  • 1-Box large elbow macaroni
  • 4-6 Cups shredded cheese (Cheddar, Jack or a mix)
  • Milk
  • Salt and Pepper
  • 1 1/2 lb ground Italian sausage-(spicy is best)
  • Breadcrumbs-(Optional)

Directions

  • Cook the macaroni to  the "firm" direction on the box, run cold water over and drain. Brown the ground sausage and drain.
  • Coat the pan with a little olive oil. layer the macaroni, sausage and then cheese, 2 to 3 times depending on how deep your dish is. Salt and pepper each layer according to your taste. Pour milk over the finished layers about half way up (maybe a little less).
  • Bake at 350 covered for about 45 minutes and then uncover for an additional 15-20 min. At this point you can add some bread crumbs on top if you desire.

Check out this yummy goodness!

Amy's Notes:

I didn't have enough cheese when I made this but it was still yummy. Next time I am tempted to add some peas and possibly some garlic powder.

Monday, March 9, 2015

Homemade Buffalo Chicken Stromboli


Homemade Buffalo Chicken Stromboli


Ingredients


  • 2-3 Boneless, skinless Chicken breasts-Cooked and shredded or chopped small
  • 1- Cup Franks Red Hot Sauce
  • 1-1/2 Cups Ranch Dressing
  • 2-Cups Shredded cheddar cheese
  • 1-Loaf Frozen bread dough-Thawed
Egg yolk and water-mixed

Directions

  • Take thawed bread dough and let it rise then flour a work surface and roll out the dough into a rectangle.
  • Cook and shred chicken then add hot sauce and ranch dressing. Bring to a boil and then simmer a few minutes. You will want to drain any excess liquid off so that the Stromboli doesn't get soggy or too messy when baking. Next layer half the shredded cheese on top of the dough (leaving an inch or two along the edges) then add the chicken mixture and then top with remaining cheese. Combine the egg yolk and a couple table spoons of water and brush the egg wash around the edges. It helps the dough stick together when you roll it up.
  • Starting along one long edge, gently roll it up. Pinch the edges together to seal it. tuck the ends under and pinch them together.
  • Place it on a baking sheet seam side down. Coat the top and sides with a little olive oil.
  • Bake at 375-400 for about 15-25 minutes (depending on your oven and how thick your boli is). Cut into slices and serve with celery and ranch/blue cheese dressing for dipping.

Amy's Notes:

You can add less or more of the hot sauce and or ranch dressing to your preference. I make this with my families homemade soft pretzel dough (sorry not sharing that at this time). But is yummy with the bread dough. I brushed the top of the dough with some melted butter when it came out of the oven.

Monday, March 2, 2015

Stuffed Pepper Soup


Stuffed Pepper Soup


  • 1-LB Ground beef
  • 1-Small onion-Chopped
  • 1-2 Bell peppers-Chopped
  • 1-Can of diced tomatoes
  • 1-Can of tomato sauce (or tomato soup)
  • 1-14 oz can chicken or beef broth
  • 2-Cups of cooked rice
  • 1-TBSP sugar
  • 1-tsp garlic powder
  • Salt and Pepper to taste
  • Shredded Cheddar Cheese for topping

Directions

  • In a large pot brown your ground beef with onions and peppers. 
  • Drain after its cooked and then put back into the pot and add the broth, diced tomatoes and tomato sauce (or soup).
  • Mix well and then add rice. Stir again.
  • Next add in your seasonings, sugar, garlic powder, S&P and mix well.
Cover and let simmer over low/medium heat for about 30 minutes to let all the flavors come together.
Serve with a sprinkle of cheddar cheese over top.

Amy's Notes: 

This recipe is from my friend Amber. Check out her blog here .

I used tomato soup and beef broth in mine. Although i really enjoyed this soup, my personal preference for next time is to chop the peppers smaller so that the flavor is there but not huge chunks of pepper!

Monday, February 23, 2015

Corn Dog Casserole



Corn Dog Casserole


Ingredients

  • 1-Package hot dogs (although i think two would be a better dog to cornbread ratio)
  • 2-(8 1/2 oz) package Jiffy Cornbread Mix
  • 2-Cups of shredded cheddar cheese
  • 2/3-Cup milk
  • 2-Eggs

Directions

  • Preheat oven to 350 degrees.
  • Cut the hot dogs or leave whole, and saute for 3-5 minutes. Set aside
  • Mix cornbread according to package. Mix in cheese and sauteed hotdogs.
  • Pour into a greased 9x13 dish and bake for 20-25 minutes or until golden on top.
  • Serve with your favorite corn dog topping.... Ketchup, mustard, syrup or nothing at all.



 

Amy's Notes:

I personally think 1-1/2-2 packs of hot dogs would be better then one for this recipe.

Monday, February 16, 2015

Loaded Shepard's Pie



Loaded Shepard's Pie


Ingredients


  • Beef Mixture
1-Lb lean ground beef
1-Cup mushrooms, sliced
1/4-Cup onion, chopped
1-tsp salt
1/2-tsp garlic powder
1-pkg (0.87oz) brown gravy mix
1/2 Cup water

Loaded Potato Topping
2-lbs potatoes, pared and diced.
1/2-Cup sour cream
4-green onions-chopped
1/2 cup shredded sharp cheddar cheese
4-strips crisp-cooked bacon diced

Directions

  • Preheat oven to 350 degrees.
  • Brown ground beef, onions and mushrooms over medium heat in a large skillet. Drain fat and season with salt, garlic powder and brown gravy mix and 1/2 cup water. Stir well and set aside
Place diced potatoes in a saucepan and cover with water add salt to water (optional).
Boil potatoes until tender. Drain.
Mash potateos with sour cream, until potatoes are not lumpy. Add green onion, bacon (you can reserve a small amount of each for a garnish if you desire), Stir in cheese ( you can also reserve a small amount for garnish).
Place meat mixture into bottom of a 9 inch deep dish pie pan. Top with mashed potato mixture (covering meat entirely). Bake at 350 for about 30 minutes or until heated thoroughly and potatoes start to brown around the edges.
 

Amy's Notes:

A friend and fellow blogger of mine posted this to her Blog a few weeks ago and since my Hubby is a bacon loving man, I knew I had to make this..... Its SUPER yummy and we will certainly make it again!!! Thanks Amber!
A few things I did differently was.... I added about a cup of cheese to the mashed potatoes and 6 slices of bacon I also omitted the green onions only because i did not have them on hand.

Monday, February 9, 2015

Chicken Parmesan Soup-Pampered Chef Deep Covered Baker Recipe



Chicken Parmesan Soup


Ingredients

  • 1/4 of a 16 oz loaf French Bread- (about 2 cups)
  • 2-tbsp olive oil
  • 3-tbsp Pampered Chefs-Garlic and Herb Rub (divided) (I did not have this so I used Italian seasoning and garlic powder)
  • 1 1/2 Cups unsalted chicken broth
2-Cups marinara sauce
1-Can 14.5 oz diced tomatoes with garlic and onions-un-drained
2-1/2 Cups diced cooked chicken breast
3-garlic cloves
1-oz Parmesan cheese 
3/4 Cup shredded mozzarella cheese


Directions

Cut bread into 3/4 inch cubes using the Color Coated Bread Knife.  You should have about 2 cups of cubes when finished.

Toss bread cubes, oil, and 1 tbsp of the rub into the Deep Covered Baker.
Microwave bread cubes, uncovered, on HIGH 3-4 minutes or until they begin to brown {stirring every minute}.  Spread croutons over a piece of parchment paper to cool.
Stir stock, remaining 2 tbsp rub, marinara sauce, tomatoes, chicken, and garlic pressed with the Garlic Press into the baker.
Microwave, covered, on HIGH 11-13 minutes or until soup is hot.
Grate Parmesan using Microplane Adjustable Fine Grater.
Carefully remove baker from microwave and stir in Parmesan.
Top soup with half of the mozzarella and sprinkle with half of the croutons.  Top with remaining mozzarella.
Let stand, covered, 2-3 minutes or until cheese is melted.  Serve soup with remaining croutons.

Pampered Chef’s Cook Tips
Garlic Oil can be substituted for the olive oil, if desired Unsalted stock was used in this recipe because it is a fast and easy way to give the soup concentrated chicken flavor without adding too much salt
Croutons can be stored at room temperature in an airtight container or resealable plastic bag for 3 to 5 days.  Make extra and save them for leftover soup or a salad!

 

Amy's Notes:

This recipe is to be made in the Pampered Chef Deep Covered Baker-I do have one of those but since i needed it to stay warm for a party, I made it in the crock pot. First I mixed the broth, marinara sauce, diced tomatoes chicken and garlic in the crock pot and cooked on low for 3-4 hours (or until nice and hot). Then I added the Parmesan cheese and left that melt. Next I followed the directions to make the croutons and since my oven was already on i just toasted them in the oven for about 8-12 minutes stirring every few minutes to prevent burning. Then when they were toasted and cooled, I layered them and the mozzarella cheese on the soup and then allowed the cheese to melt. =) Turned out great!

Monday, February 2, 2015

Pulled Pork-Crock Pot



Pulled Pork-Crock Pot


Ingredients

  • 4 lb Pork loin/butt
  • 2- Onions
  • 1-Cup Ginger ale
  • 18-OZ BBQ Sauce- I used Sweet Baby Rays or whatever you prefer

Directions

  • Slice one onion and place in crock pot.
  • Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 6-9 hours. 
  • Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
  • Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 1-3 hours on LOW.
  • Serve with hamburger buns or rolls and additional barbecue sauce, and a slice of cheese.. Any leftovers freeze very well.
  • TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave
Amy's Notes:

I think next time i will use a homemade BBQ recipe for this but over all very YUMMY and tender!

Monday, January 26, 2015

Cherry Delight-Crock Pot Dessert



Cherry Delight


Ingredients

  • 1-large can of Cherry pie filling
  • 1-Box yellow cake mix
  • 1-Stick of butter-melted
  • Walnuts-Optional

Directions

  • Dump the pie filling in the bottom of the crock pot. Next mix together the butter and cake mix, crumble over top of pie filling. Top with walnuts (if desired). Cook on Low for 3-4 hours. 


Amy's Notes:

Personally I would not add the nuts next time, but that is all personal preference. I also served this with vanilla ice cream. I also think it would taste great if you sprinkle some cinnamon on before cooking. I think you could also substitute the cherry pie filling for whatever fruit filling you prefer, Peaches, blueberry, apple etc.

Monday, January 19, 2015

Crock Pot Lasagna Soup



Crock pot Lasagna Soup


Ingredients

  • 1-lb ground beef
  • 3- cups of beef broth
  • 4-5 cloves of garlic, minced
  • 1-TB dried parsley 
  • 1-TB dried basil
  • 1/2 cup chopped onion
  • 1-28 oz can of diced tomatoes
  • 1-6 oz can of tomato paste
  • 1-cup V8
  • 2-Cups uncooked shell pasta
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1-cup water
  • Optional topping-shredded cheese

Directions

First mix together the can of tomatoes, and tomato paste in crock pot.
Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
When 30 minutes are left of cook time, add in the 1 cup of water and noodles.
Stir to combine. Put lid back on and continue cooking for 30 minutes.

 

Amy's Notes:

I used Mozzarella cheese as a topping and if you like your soup to have more liquid, add some extra broth and or water when you add the noodles. I also served this with garlic knots. 

Friday, January 9, 2015

Chicken Stuffed Shells..... Brents Favorite Meal



Chicken Stuffed Shells


Ingredients


    1 (12-ounce) box large pasta shells 
    1 tablespoon vegetable oil 
    1 onion, chopped 
    1/2 Cup chopped celery
    1 (6-ounce) boxes Stove Top stuffing, any flavor- or homemade 
    1 cup Miracle Whip
    2 (10 3/4-ounce) cans condensed cream of chicken soup 
      2-3 Skinless, boneless chicken breasts cut into small pieces

Directions


Preheat oven to 350 degrees. Bring large pot of water to boil to cook shells. Cook according to package directions;drain. Set aside.
In the meantime, in a large skillet, heat oil. Add onion and celery and cook 2-3 minutes. Add chicken breast pieces and stir-fry unitl cooked through. about 10 minutes. Remove from heat.
Prepare stuffing according to package directions. In a large bowl, mix prepared stuffing with cooked chicken and onion mixture. Stir in mayo. Use a large spoon to generously fill the cooked pasta shells with the stuff mixture.
Arrange stuffed shells in lightly greased 9x13 baking dish. In a bowl, combine cream of chicken soup with one can of water. Pour the mixture over the shell. Cover and bake for 45 minutes, or until heated through and bubbly. Can be prepped the night before and refrigerated till the next day and then baked.

Amy's Notes:

We make this often but prefer it with homemade stuffing over stove top. Very yummy and filling.