Deelicious

2012-02-05T18:00:00.002-05:00

SAVORY SPINACH BITES

http://www.thecurvycarrot.com/2011/02/04/savory-spinach-bites/

this is not my recipe - above is the link

below is what I made

ENJOY!!!!!

2012-02-04T15:55:00.000-05:00

Petite Chocolate Chip Banana Loaves

This recipe is from:

http://www.skinnytaste.com/2012/01/petite-chocolate-chip-banana-bread.html

Enjoy!!!

2011-12-24T11:38:00.000-05:00

Easy Broccoli and Cheese Quiche

1 frozen pie crust ( not deep dish )
1/2 pint heavy cream = 1 cup
1/2 box chopped broccoli (cooked)
4 ounces of shredded cheddar cheese
3 eggs
salt and pepper

Beat eggs, add heavy cream and beat more. Add salt and pepper.
Layer cheese, then the broccoli and then add egg mixture into the frozen crust.

Bake @ 350 degrees for 1 hour, until firm in the center.

Variations: you can use 1/2 box of chopped spinach (squeeze off excess water) and shredded swiss cheese.

Enjoy!!

2011-12-10T14:46:00.000-05:00

Potato Salad with Blue Cheese Dressing

Ingredients

1 1/2 lbs potatoes

2 tablespoons lemon juice

2 green onions, thinly sliced

Dressing

1/3 cup mayonnaise

1/4 cup sour cream

2 tablespoons lemon juice

2 dashes hot pepper sauce or more if you want a "Kick"

1/2 cup chunky blue cheese dressing

2 green onions, finely chopped

salt and pepper

Directions

Peel potatoes and then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.

Drain well, then set aside in a bowl. While potatoes are still hot, toss with 2 tbsp lemon juice.

For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl.

Stir in ½ cup of blue cheese dressing and green onion. Taste add salt and pepper.

Stir dressing with cooled potatoes until mixed.

Enjoy!

2011-12-08T07:41:00.000-05:00

RED AND GREEN BAKED ZITI

http://www.rachaelrayshow.com/food/recipes/green-and-red-big-baked-ziti/print/

This is a recipe from Rachel Ray.

I lightened up the ingredients where I could.

I used the green label tuttorosso plum tomatoes because the san marzano tomatoes where so expensive. I used a box and a half of penne rigati.

I did not use mozzarella cheese melted on top and the dish came out great.

And I actually made Pesto for the first time and it was so easy.
(omitted the nuts though)

As Tony always says, its DEELICIOUS..

Enjoy!!!

2011-11-30T14:24:00.003-05:00

SPINACH POCKETS

2 cans of Pillsbury Grands Bisquits

2 10 oz. pkgs frozen spinach, cooked and squeezed dry

1 pkg shredded monterey jack cheese

Roasted Sweet Pepper Pesto ( I use Turtledove Company )*
1 egg for egg wash

shredded parmesean cheese for the tops or chipotle seasoning or dill
flour for the board

cook the spinach, squeeze dry and place in a bowl

add some of the cheese, not the entire package

flatten the biscuits on a floured board, I use a rolling pin and roll out to a 4 inch round

add some of the spinach mixture to the center of the biscuits
place some of the pesto on top of the spinach or you can mix the sauce into the spinach/cheese mixture before placing in the middle of the biscuit
fold over and using a fork, sealing around the edges

place on a parchment paper lined baking sheet and

continue until all the biscuits are made.

Once all the spinach pockets are made

beat 1 egg in a bowl with a little bit of water or you can brush with olive oil

brush the tops of each spinach pocket

add some parmesean cheese to each or sprinkle with Mrs. Dash Southwest Chipotle seasoning or dill on the tops.

cook the pockets according to the package directions on the biscuits package making sure you watch them so they don't burn.

You can make these ahead of time and place in the frig and cook later.
This recipe makes 16 pockets.

Enjoy!

I cook for 15 minutes @350 degrees checking on them after 15 min.

This recipe can be halved...you just can't halve the egg

* the brand of pesto is not always in my store( I think its discontinued) you can you any type of sauce here really.

also you can change the inside by using chopped broccoli.

2011-11-16T11:28:00.002-05:00

Zucchini Casserole

Prep time: 15 Min Serves: 6-8

Ingredients

- 3 eggs

- 1 tsp oregano, dried

- 1 tsp black pepper, coarsely ground

- 1 tsp salt

- 1/2 c vegetable oil - 1 medium onion, chopped

- 1 1/2 c all purpose baking mix

- 1 1/4 c american cheese, grated

- 4 cups zucchini, grated

Directions

1. Combine all ingredients and pour into an 8x10 inch glass dish.

2. Top with extra grated cheese and bake in preheated 350 degree oven for

50-60 minutes.

2011-11-13T13:45:00.001-05:00

SPINACH LASAGNA ROLLS

These Spinach Lasagna rolls are not my own recipe.

I followed the following link:

http://www.skinnytaste.com/2010/02/spinach-lasagna-rolls.html

I made the whole box of lasanga noodles and added more spinach and ricotta and cheese than called for in her recipe so I could use all the noodles.

I also made a simple bechamel sauce that went on the bottom of the dish. I had a little left so after putting it all together, I used the bechamel on top of the red sauce, then the cheese.

Enjoy!!!

Buffalo Chicken Meatballs

2011-11-10T15:05:00.000-05:00

BUFFALO CHICKEN MEATBALLS

2 packages of ground white meat chicken

1 small onion, grated

2 cloves of garlic grated

3/4 cup parsley

salt & pepper

olive oil for drizzling

4 tablespoons butter ( or light butter )

1/2 cup hot sauce ( franks )

1/2 cup Ranch dressing

In a large mixing bowl combine the ground chicken with the onion, garlic and parsley and season with salt and pepper. Mix well.

Roll into cocktail size meatballs and place on a cookie sheet lined with parchment paper OR spray the pan with non stick cooking spray.

Drizzle the meatballs with olive oil. Place in a 400 degree oven until meatballs are cooked through 10-12 minutes.

While they are baking combine the butter and hot sauce and mix well, add the ranch dressing and stir. Once the meatballs are done place them in the pot.

Simmer until heated through.

Serve with blue cheese dressing on the side with celery sticks and carrot sticks if desired.

Enjoy!!

2011-06-06T12:59:00.000-04:00

Ricotta Cheese Chocolate Chip Muffins

this is not my recipe

but these are the muffins I made from the recipe

follow this link:

http://www.skinnytaste.com/2011/06/ricotta-cheese-chocolate-chip-muffins.html

2011-04-28T13:33:00.000-04:00

Mini Olive Oil Cakes with Lemon Glaze

For the Cakes:

1 tablespoon unsalted butter, melted
1 cup all-purpose flour, plus more for dusting
1 1/3 cups granulated sugar
2 tablespoons grated lemon zest (from 2 lemons)
2 large eggs
1/4 cup extra-virgin olive oil
2/3 cup whole milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon finely minced fresh thyme, plus sprigs for garnish

For the Glaze:

1 1/2 cups confectioners' sugar
2 1/2 to 3 tablespoons lemon juice (from 1 to 2 lemons)
2 tablespoons unsalted butter, melted

Directions

Position a rack in the middle of the oven; preheat to 350 degrees. Prepare the cakes: Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.

Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't overblend or the cakes will be too puffy.

Whisk 1 cup flour, the baking powder, salt and 1 teaspoon thyme in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed. Pour the batter into the prepared pan. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

Meanwhile, prepare the glaze: Whisk the confectioners' sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and garnish with thyme sprigs.

Enjoy!!

2011-03-07T13:40:00.002-05:00

Sugar Donut Muffins

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted ( I used Smart Balance )
1/2 cup sugar, for rolling
1 teaspoon cinnamon

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.

In a large bowl, beat together sugar and egg until light in color.

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full.

Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter in a seperate bowl and pour remaining sugar into another small bowl with the cinnamon.

When muffins are done, cool slightly in pan for 10 minutes then lightly brush the top of each with some melted butter, remove from the pan and roll in sugar.

Cool on a wire rack.

Makes 10 muffins. Store in an air tight container.

Enjoy!!

2011-03-03T18:51:00.004-05:00

Chicken with Zucchini and Ricotta Focaccia Sandwich

Ciabatta Bread

Flatbread Round

Panini Maker

http://livewellnetwork.com/Good-Cookin-With-Bruce-Aidells/recipes/Chicken-with-Zucchini-and-Ricotta-Focaccia-Sandwiches/7977682

This is not my recipe......but I did change a few things to make it my own.

Instead of Focaccia Bread I used a Flatbread Round and a Stone Baked Ciabatta Bread. ( see photos )

I made my own chicken breasts by roasting 3 chicken breasts in the oven for 30/40 minutes or until done.

I used my panini maker

Enjoy!!

2011-02-27T11:18:00.001-05:00

Sicilian Rice Ball Casserole

This is not my recipe.

See link below for the recipe.

These are my photos of the dish.

Enjoy!!

http://www.skinnytaste.com/2011/02/sicilian-rice-ball-casserole.html

2011-02-26T13:58:00.000-05:00

Creamy Sweet Potato Soup with Rosemary

This is not my recipe. See the link below. It is my photo of the soup all finished.

Enjoy!!

http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-sweet-potato-and-rosemary-soup-recipe/index.html

2011-02-23T21:15:00.000-05:00

This is NOT my recipe. click on the link...

http://www.foodnetwork.com/recipes/neelys/the-neelys-caprese-tart-recipe/index.html

2011-02-23T21:10:00.000-05:00

This is NOT my recipe. see below

I forgot to add the hot sauce to the mayo/lemon/zest/egg white but it turned out great

The Deen Brothers' Lighter Fried Chicken

Ingredients
Serves 8
8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 lbs)
1/2 tsp Paula Deen’s House Seasoning (1/4 tsp salt, 1/8 tsp ground black pepper, 1/8 tsp garlic powder)
1/4 cup light mayonnaise
Zest and juice of 1 lemon
1 egg white
1/2 tsp hot sauce
1 1/4 cups cornflake crumbs

Directions
Preheat the oven to 375°F. Spray a large shallow baking pan with non-stick spray. Sprinkle the chicken with the house seasoning. In a large bowl, combine the mayonnaise, lemon zest, juice, egg white, and hot sauce. Add the chicken; toss to coat.

Place the cornflake crumbs on a sheet of wax paper. Dip the chicken into the crumbs pressing so the crumbs adhere. Place the chicken in the pan and lightly spray with nonstick spray.

Bake until the chicken is golden brown and cooked through, 40 – 45 minutes. Do not turn.

Nutrition Facts
Per Serving:
227 calorie
25g protein
11g total fat
3g saturated fat
4g monounsaturated fat
5g carbohydrates
0g fiber
0g sugar
13mg calcium
1mg iron
288mg sodium
87mg cholesterol

Original Recipe courtesy Paula Deen. Revised recipe courtesy of Bobby Deen and the Paula Deen

Enjoy!!

2011-02-22T19:19:00.001-05:00

Cheddar Copycat Biscuits

CHEDDAR BISCUITS

Ingredients:

2 cups Bisquick baking mix
2/3 cup whole milk
1/2 cup shredded cheddar cheese
1/4 cup melted butter
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley

Preparation:

Preheat oven 450F.
Mix Bisquick, milk, and cheddar cheese in a large bowl until soft dough forms. Beat for 30 seconds.

Use a spoon to drop dough onto ungreased cookie sheet. Bake it for 10 minutes or until golden brown.

Mix melted butter, garlic powder, and dried parsley. Brush this combination over the tops of warm biscuits. Serve warm.

Enjoy!!

2011-02-20T15:06:00.000-05:00

Spinach Casserole

This is not my recipe.

The link to the recipe is below.

Enjoy!!

I used cream of Asparagus soup because my husband doesn't like mushrooms.

I baked it in the oven it for 30 to 40 minutes.

http://www.food.com/recipe/spinach-casserole-144795

2011-02-20T15:01:00.001-05:00

Death by Oreo Cupcakes

This is not my recipe. I came across this while browsing on http://www.justapinch.com/. I just had to try them.

http://www.justapinch.com/recipe/death-by-oreo-cupcakes-by-debbie-wright-debbie110772-feature

Enjoy!!

2011-02-19T09:02:00.002-05:00

PARMA ROSA CHICKEN THIGHS

1 pkg. Knorrs Parma Rosa sauce mix

5 chicken thighs

1 cup all purpose flour

olive oil for the pan (couple of tablespoons)

2 tablespoons butter

2 tablespoons flour

1 can chicken broth

Put the flour in a ziploc bag

Add the parma rosa package and mix with the flour.

Place chicken thighs into the flour mixture a few at a time.

Shake off excess flour mixture.

Place into a pan with the heated olive oil and a little butter.

Cook 10 minutes on first side, then flip 10 minutes 2nd side.

In the center of the pan add the butter then the flour to make a roux, add 1/2 the can of chicken broth and mix. this will thicken...add the rest of the can. this makes a nice sauce.

continue to simmer the chicken until done.

( I simmered the dish for at least 30 minutes on a medium low setting )

Serve with a salad, fresh vegetables, rice or pasta.

Enjoy!!

2011-02-17T13:26:00.001-05:00

Easy Broccoli and Cheese Quiche

This recipe came from my daughter Melissa. Someone where she worked at UCP put together a cookbook of some favorite recipes.

1 frozen pie crust ( not deep dish )

1/2 pint heavy cream

1/2 box chopped broccoli (cooked)

4 ounces of shredded cheddar cheese

3 eggs

salt and pepper

Beat eggs, add heavy cream and beat more. Add salt and pepper.

Layer cheese, then the broccoli and then add egg mixture into the frozen crust.

Bake @ 350 degrees for 1 hour, until firm in the center.

Variations: you can use 1/2 box of chopped spinach (squeeze off excess water) and shredded swiss cheese.

Enjoy!!

2011-02-13T17:33:00.001-05:00

Gina's Mom's Stuffing Lightened Up

my photo of what I made

This is not my recipe.

Just felt like making something...cooking or baking for me is great therapy. It takes my mind off of what's stressing me out.

Enjoy!!

click on the link for Gina's recipe.

http://www.skinnytaste.com/2010/11/moms-stuffing-lightened-up.html

Creamy Spinach Ricotta Pasta

2011-02-09T21:05:00.001-05:00

this is not my recipe

it comes from Family Circle Magazine

Creamy Spinach Ricotta Pasta

Makes: 8 servings

Prep: 20 minutesBake: 25 minutes

Ingredients

1 pound rigatoni
1 can (15 ounces) diced tomatoes with basil, onions and garlic
1 cup fresh or frozen chopped onions
1 box (10 ounces) fresh or frozen chopped spinach
2-1/2 cups jarred Alfredo sauce
1-1/2 cups ricotta cheese
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/3 cup seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil

1. Heat oven to 425°F. Coat 13 x 9-inch baking dish with nonstick cooking spray.
2. Bring large pot of salted water to a boil. Cook pasta following package directions. Drain; return to pot. Stir in tomatoes and chopped onions.
3. Cook spinach in microwave following package directions. Squeeze out moisture. Transfer to a bowl. Add Alfredo sauce, ricotta, garlic salt and pepper; stir to combine.
4. Transfer spinach mixture to pasta pot; toss to combine. Transfer pasta mixture to prepared baking dish.
5. Mix together bread crumbs, Parmesan and oil. Sprinkle over pasta. Bake at 425°F for 20 to 25 minutes or until golden brown and bubbly.

Enjoy!!

PART 2 =some burgers also

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-burgers-with-garlic-rosemary-mayonnaise-recipe/index.html

HOT SPINACH DIP

2011-02-01T12:59:00.005-05:00

http://www.skinnytaste.com/2010/12/hot-spinach-dip.html

This is another food blog/recipe blog that I follow.

I just made this dip to see how it would turn out. I changed up some of the ingredients. I used monterey jack cheese in place of the mozzarella because I did not have any and skipped the scallions for the same reason. It came out great. Thanks Gina!

I hope you enjoy it....its a good dip for super bowl sunday and really easy to make.

Enjoy!!

Chicken Tortellini Soup

2011-01-28T12:43:00.002-05:00

Chicken Tortellini Soup

This is not my recipe. I got it from:

http://www.cuisinerecipes.com/2011/01/27/chicken-tortellini-soup/?utm_source=CuisineRecipes&utm_medium=email&utm_campaign=4456

I did however change it up a little. I didn't have any cheese tortellini ( I usually always have some on hand in my freezer) so I used Barilla Ricotta and Spinach tortellini instead. I also did not have any sherry so I skipped it.

Chicken Tortellini Soup

Store-bought tortellini and roasted chicken put this recipe squarely in the easy-to-make category, yet it tastes like it took all day.

Makes: 12 cups

Total time: 1 hour

2	cups diced onion
2	cups sliced celery
1	cup sliced carrot
1	Tbsp. minced garlic
1	Tbsp. dried Italian seasoning
2	Tbsp. olive oil
¹⁄₄	cup dry sherry
8	cups low-sodium chicken broth
4	cups chopped cooked chicken (1 lb.)
3	cups refrigerated cheese-filled tortellini (9 oz.)
	Salt and black pepper to taste
	Thinly sliced fresh basil Sweat onion, celery, carrot, garlic, and Italian seasoning in oil in a Dutch oven or large pot over medium heat for 10 minutes, stirring occasionally. Deglaze pot with sherry and simmer until nearly evaporated. Stir in broth, bring to a boil, then reduce heat and simmer soup 10 minutes. Add the chicken and tortellini, and simmer, partially covered, until tortellini is cooked through, 8-10 minutes. Season with salt and pepper. Garnish each serving with basil. Enjoy!!

Vegetable Orzo

2011-01-25T19:28:00.001-05:00

Vegetable Orzo

2 cups orzo pasta

2 cloves of garlic, chopped

2 zucchini chopped

1 yellow squash

1 cup peas

4 carrots chopped ( I cook first then add )

2 cups lowfat chicken stock

2 tablespoons butter

2 tablespoons flour

salt & pepper

Bring a large pot of water to a boil for orzo pasta. Cook orzo according to package directions.

Meanwhile, heat a skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the zucchini and yellow squash and season with salt and pepper, cook 5-10 minutes. Add 2 cloves chopped garlic and toss a minute, then add the peas and cooked carrots to the pan and simmer until all the vegetables are soft (cooked through)

Melt the butter in a pan, add the flour and cook a minute or two then add 2 cups chicken stock and stir until thickened.

Drain orzo and add to the pan with the vegetables, add the sauce.

You can add cubed cooked chicken or shrimp if you like.

Enjoy!!!

Blog That I Follow

2011-01-24T17:49:00.000-05:00

http://www.skinnytaste.com/

another blog that I follow......great recipes
hopefully you will find something you like...

Enjoy!

Olivia Bars

2011-01-20T13:18:00.000-05:00

This is not my own recipe. It is from a blog I follow:

http://cookingandcraftycreationsbychristina.blogspot.com/2011/01/olivia-bars.html

Olivia Bars

This has to be one of my most requested recipes, they are easy to make and taste so good. It's a fairly versatile recipe and you can change it up by choosing any cake and chip flavor. I personally love using a chocolate cake mix and peanut butter chips.

1 yellow cake mix
2 eggs
1/2 cup oil
3/4 cup chocolate chips

Preheat oven to 350. Mix all ingredients in a bowl and then spread into a greased 9x13 pan.

Bake for 16 minutes or until light brown on top. Let cool before cutting.

Enjoy!

BUFFALO CHICKEN MAC and CHEESE

2011-01-16T16:28:00.000-05:00

Buffalo-Chicken Macaroni and Cheese

This recipe is: Courtesy of Food Network Magazine

It is not my own recipe, but I did however tweak some of the ingredients. I used lesser amounts and lower fat cheeses.

Ingredients

7 tablespoons unsalted butter, plus more for the dish

Kosher salt

1 pound elbow macaroni

1 small onion, finely chopped

2 stalks celery, finely chopped

3 cups shredded rotisserie chicken

2 cloves garlic, minced

3/4 cup hot sauce (preferably Frank's)

2 tablespoons all-purpose flour

2 teaspoons dry mustard

2 1/2 cups half-and-half

1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)

8 ounces pepper jack cheese, shredded (about 2 cups)

2/3 cup sour cream, 1/3 less fat

1 cup panko bread crumbs , if you don't have Panko, then use whatever you have

1/2 cup crumbled blue cheese, I skipped this ingredient

2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Enjoy!!!

Buffalo Chicken Strips

2011-01-15T20:06:00.000-05:00

Buffalo Chicken Strips

Ingredients

4 skinless, boneless chicken breast halves - cut into finger-sized pieces
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 eggs beaten
1 tablespoon water

Preheat oven to 400 degrees F . Coat a cookie sheet with a nonstick spray.

In a bag, mix together flour, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.

Shake the chicken pieces with the seasoned flour. Beat eggs with 1 tablespoon water, and place egg mixture in a shallow dish or bowl. Dip seasoned chicken in egg mixture, then roll in the seasoned bread crumb mixture. Place on prepared baking sheet.

Bake for about 8 minutes in the preheated oven. Use tongs to turn pieces over. Bake 8 minutes longer, or until chicken juices run clear. Be sure to check for doneness...

Serve with rice or a salad.

Enjoy!

Black and White Cupcakes

2011-01-14T12:29:00.000-05:00

BLACK and WHITE CUPCAKES

Bake your most favorite cupcake recipe, frost and enjoy!

My husband loves devils food with chocolate frosting.

Happy Weekend Everyone!!!

Chicken Soup

2011-01-13T13:32:00.000-05:00

Chicken Soup

I followed Cristy & Michaels recipe almost exactly except I used a whole chicken.

The recipe can be seen at:

http://cristyandmichael.blogspot.com/2011/01/chicken-soup-for-your-body-and-soul.html

Cristy and Michael have many more recipes on their food blog. Their recipe links are on the right hand side of their page. Check them out at:

http://cristyandmichael.blogspot.com/

Enjoy!

PIZZA BUBBLE BREAD

2011-01-13T07:10:00.000-05:00

Pizza Bubble Bread

(this recipe came from a cooking class my daughter attended at the Hicksville Middle School)

For this bumpy, saucy pizza, turn refrigerated biscuits into a super easy crust.

1 package Pillsbury biscuits

½ cup pizza sauce or pasta sauce

4 ounces of shredded mozzarella cheese

Cornmeal for the pan (2 – 4 tablespoons)

(I double this recipe to make it bigger)

Spray a Pizza pan or cookie sheet with cooking spray

Sprinkle some cornmeal on the pan

Separate the biscuits

Cut each biscuit into 4 equal pieces

Place the cut pieces into a bowl

Add the sauce to the bowl, toss to coat all the pieces

Arrange dough pieces in an 8” circle on the pan. Pieces should be in a single layer. Start in center and work out.

Sprinkle with shredded mozzarella cheese

Bake at 400 degrees about 15 minutes.

If you want you can add more cheese. You can tweak this also by adding some spices like basil or oregano.

That is up to you.

Enjoy!

Two Pesto Spinach Chicken Bundles

2011-01-06T14:12:00.000-05:00

TWO PESTO SPINACH CHICKEN BUNDLES

preheat oven to 350 degrees

INGREDIENTS

8 thin chicken cutlets

1 package frozen spinach, cooked and squeezed dry

1/2 cup basil pesto

1 cup roasted sweet pepper pesto*

separated into two 1/2 cup measures

1/2 to 1 cup shredded monterey jack cheese

toothpicks

non stick cooking spray

Pound the cutlets thin.

Mix the spinach with the 2 pestos in a bowl.

Take a cutlet and spread with the spinach pesto mixture.

Top with some cheese.

Roll up carefully the best you can, securing with 2 toothpicks

Finishing remaining cutlets.

Place in a baking dish sprayed with non stick cooking spray.

Top the chicken with the rest of the roasted sweet pepper pesto.

Bake uncovered for 45-50 minutes in a preheated oven until the chicken is nicely browned and the juices run clear.

Don't forget to remove toothpick before eating.

All oven vary, so check for doneness.

* I use Turtledove Company Roasted Sweet Pepper Pesto and

I found this item at my local Stop & Shop Supermarket

Serve with rice or pasta or your favorite vegetable and a salad.

Enjoy!

Bruschetta Chicken Thighs

2011-01-04T19:12:00.000-05:00

Bruschetta Chicken Thighs

BRUSCHETTA CHICKEN THIGHS

5 to 10 boneless chicken thighs

1/2 cup flour with some basil added 1 tablespoon

1 jar bruschetta ( a sauce )

olive oil for cooking chicken a couple of turns in the pan

5 stalks of celery, sliced thin and cooked

1/2 can diced tomatoes

1 can low sodium chicken broth

1 tablespoon butter

1 tablespoon flour

place a saute pan on the stove, add the olive oil and dredge the chicken thighs in the flour with the basil, shake off excess flour

place in pan and cook 10 minutes each side

remove to a plate

add a half can of chicken broth and 1/2 to 3/4 cup bruschetta sauce to the pan add 1 tablespoon butter and one tablespoon of flour and cook for a minute or two, it will thicken....

add the celery and the tomatoes and the chicken..

simmer for about 20-25 minutes..

serve with any pasta you like...

Enjoy!

Dee Dee's Ranch Chicken Thighs

2011-01-03T07:14:00.000-05:00

Dee Dee's Ranch Chicken Thighs

5 boneless chicken thighs

1 1/2 envelopes hidden valley dressing/dip mix + a 1/2 cup flour

olive oil couple of turns in the pan

1 tablespoon of butter

5 carrots peeled and cut into slices and cooked seperately

1 can of sliced mushrooms (optional)

1 cup frozen peas, thawed or sliced cooked zucchini

1 can chicken stock

a handful of dried dill

heat the oil and butter in a saute pan

place the flour and hidden valley dressing in a bowl and combine

place the chicken in the bowl and coat on both sides

place the chicken in the pan and saute on both sides

(10 minutes or so on each side)

remove to a plate

take 2 tablespoons of butter and melt into that same pan, add 2 tablespoons of flour and cook for a minute

add the chicken stock a little at a time making a thick sauce (you might not need the whole can of stock)

place the chicken back into the pan, add the cooked carrots and the can of mushrooms and the peas or zucchini. throw in the dried dill and simmer about 25 minutes.

serve with rice or a small shaped orzo pasta or noodles.

Enjoy!

Spinach Pockets

2010-12-24T11:19:00.000-05:00

SPINACH POCKETS

2 cans of Pillsbury Grands Bisquits

2 10 oz. pkgs frozen spinach, cooked and squeezed dry

1 pkg shredded monterey jack cheese

Roasted Sweet Pepper Pesto ( I use Turtledove Company )
1 egg for egg wash

shredded parmesean cheese for the tops

cook the spinach, squeeze dry and place in a bowl

add some of the cheese, not the entire package

flatten the biscuits on a floured board

add some of the spinach mixture to the center of the biscuits
place some of the pesto on top of the spinach
fold over and using a fork, sealing around the edges

place on a parchment paper lined baking sheet and

continue until all the biscuits are made.

Once all the spinach pockets are made

beat 1 egg in a bowl with a little bit of water

brush the tops of each spinach pocket

add some parmesean cheese to each

cook the pockets according to the package directions on the biscuit package making sure you watch them so they don't burn.

You can make these ahead of time and place in the frig and cook later.
This recipe makes 16 pockets.

Enjoy!

BUFFALO CHICKEN LASAGNA ROLL UPS

2010-12-23T09:51:00.000-05:00

Buffalo Chicken Lasagna Roll-ups

INGREDIENTS

For the Béchamel Sauce:

2 tablespoons butter

2 tablespoons flour

2 cups milk

¼ to ½ cup hot sauce (depends on how hot you want the sauce, you can use more or less.

Melt the butter in a saucepan, add the flour and cook for a minute, add the milk stirring constantly until thickened, add the hot sauce and set aside.

For the Chicken:

5 – 6 chicken cutlets, cooked in a pan using cooking spray. Shred or dice the chicken.

½ cup hot sauce – use more or less here again, depending on how hot you want the chicken.

½ cup ranch dressing

Once the chicken is shredded or cubed, add the hot sauce and the ranch dressing and mix, set aside.

You will need about 12 – 15 lasagna noodles, cooked according to the package directions. Drain and place on slightly oiled cookie sheets so that they don’t stick.

1 16 ounce container ricotta cheese

1 jar of marinara sauce

1 pkg. shredded mozzarella or monterey jack cheese

TO ASSEMBLE THE ROLL UPS

13 x 9 x 2 baking dish with a layer of the béchamel sauce covering the bottom.

Place a lasagna noodle on a board and spread with ricotta cheese the whole length of the noodle. Place some of the chicken mixture on top of the cheese and roll up and place in a 13x9x2 baking dish seam side down.

Repeat with remaining noodles, cheese and chicken mixture.

Cover each roll up with marinara sauce and any remaining béchamel sauce if you have any left. Top with shredded cheese, cover with foil and bake in a 350 degree oven until warmed through. About 20 minutes but be sure to check them.

Enjoy..

Chocolate Chip Mini Muffins

2010-11-04T12:30:00.000-04:00

preheat oven to 400 degrees

Ingredients

2 eggs
1 cup milk
1/2 cup of vegetable oil

blend these wet ingredients together in a small bowl, set aside

3 cups of all purpose flour
1 cup sugar
4 teaspoons baking powder

1 12 ounce bag mini chocolate chips
white sparkling sugar ( I use Wilton )-optional

mix these dry ingredients together in a medium bowl and then add the wet ingredients to the dry ingredients and mix well.

add one 12 ounce bag of mini chocolate chips and mix well.

spray the mini muffin pans with PAM for baking ( I use 2 pans that hold 24 mini muffins each)

Using a spoon fill each muffin pan with the mixture then top with the sparkling sugar if you want.

Bake in a 400 degree oven for 10-12 minutes, watching the muffins for slight browning around the edges (they might only need 10 minutes as all ovens vary) adjust your cooking time to your oven.

Cool in pans for 10 minutes then carefully remove to a cooling rack. Place in an airtight container.

Enjoy!!!

Pasta with Chicken, Tomatoes and Peas

2010-10-30T08:57:00.000-04:00

1 package ground chicken

4 -6 roma or plum tomatoes chopped, placed in a bowl with a little olive oil and parsley

1 cup frozen peas

2 cloves of garlic, chopped

1/2 cup of olive oil

1/2 to 1 cup of chicken stock or broth

2 tablespoons flour

2 tablespoons butter

1 pound box of any shaped pasta you like

prepare the pasta according to package directions, saving 1 cup of pasta water before draining pasta

put the olive oil in a pan and add the garlic and saute for a few minutes

add the ground chicken breaking it up as it cooks

once the chicken is cooked add the tomatoes with some of the chicken stock and saute the tomatoes

add the peas

make a well in the middle of the pan, add the butter letting it melt then whisk the flour cooking a little, then stir everything together, the sauce will thicken..you can add more stock as needed to make more sauce or the reserved pasta water.

place the pasta in a serving bowl and top with the chicken mixture.

Enjoy!!!

Pumpkin Chocolate Chip Muffins

2010-10-27T08:46:00.000-04:00

Preheat oven to 400 degrees.

This recipe can be used to make mini muffins or regular sized muffins. Lightly grease mini muffin pans or you can use mini muffin paper liners and put mixture into pan.

Bake mini muffins for 10-15 minutes, be sure to watch as each oven varies. Adjust your baking time if needed.

If making larger muffins, lightly grease regular size muffin pans or use paper liners and place mixture into pan and bake for 16-20 minutes, again watching muffins. Test with toothpick.

INGREDIENTS

2 eggs
1 cup of sugar
1 CUP solid pack pumpkin
3/4 cup crisco or wesson vegetable oil

stir together the above ingredients in a small bowl, set aside

mix the following into another bowl

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

1 cup mini chocolate chips

If you want you before baking the muffins, top each one with Wilton white sparkling sugar.

mix the dry ingredients into the wet ingredients, add the mini chips and mix well.

Once muffins are done, cool for a bit in the pans, then remove to a cooling rack...Place in airtight container.

This recipe can be doubled if you want to make more...

Enjoy!

Garlic Bread

2010-10-27T08:30:00.000-04:00

preheat oven to 350 degrees

one can of Pillsbury Pizza dough
2 tablespoons parsley
2 cloves of garlic, finely chopped or use a microplane
olive oil
parmesan cheese for sprinkling

place the garlic, parsley and olive oil in a small bowl

open the can of dough and place on a lightly floured baking sheet

spread the dough with the olive oil mixture, then add some parmesan cheese on top

gently fold over one side to the middle and then the other side over that
sprinkle with some more parmesan cheese

bake in a 350 degree preheated oven for 12-15 minutes...be sure to watch your time as each oven varies.

cut into slices and enjoy...

ORECCHIETTE CAPRESE

2010-10-24T11:48:00.000-04:00

1 16 ounce box orrechetti pasta

3 medium zucchini cubed

6 roma tomatoes cubed

1 tablespoon dill

1 tablespoon basil

olive oil ( about a 1/2 cup)

3 cloves of garlic chopped fine or use a microplane

mozzarella balls ( small ones)

place a large pot of water on the stove for the pasta, cook the pasta according to directions on the package, saving a cup of the pasta water.

Place some olive oil in a bowl (1/4 cup) with the basil and dill, chop the tomatoes into cubes. set aside.

Cook the cubed zucchini with a little water in a bowl in the microwave, 5 to 6 minutes, set aside.

Place the remaining olive oil in a pan, add the chopped garlic and saute for a few minutes.

Place the cubed tomatoes in the pan with the garlic and oil. cook for about 10 minutes on medium heat, add the precooked zucchini and saute together for 10 minutes.

Place the cooked pasta into the pan with tomatoes and zucchini, adding some pasta water as needed.

Cut the mozzarella balls in half and add to your serving of pasta.

Enjoy

Pumpkin Candle Holder

2010-10-13T14:54:00.000-04:00

Special thanks to Mr. and Mrs.P for this Halloween decoration

http://cristyandmichael.blogspot.com/

2010-10-09T13:29:00.000-04:00

RACHEL RAY'S CHICKEN PARM MEATBALLS AND SPAGHETTI

Ingredients

1 pound ground chicken
1 box chopped frozen spinach, defrosted, wrung dry in towel and separated
3 cloves garlic, peeled
1 medium onion, peeled
1 cup grated Parmigiano-Reggiano cheese, divided
1/2 cup breadcrumbs
Freshly grated nutmeg, about 1/8 teaspoon
About 1/4 cup milk
1 large egg
1/4 cup flat leaf parsley, finely chopped

Salt and pepper
3 tablespoons tomato paste
3 tablespoons EVOO - Extra Virgin Olive Oil
1 28-ounce can crushed San Marzano tomatoes
1/2 cup chicken stock or dry white wine
2 tablespoons butter
1/2 cup basil leaves, torn or shredded
1 pound spaghetti

Yields: Serves 4

Preparation

Heat oven to 400ºF. Place a piece of parchment paper over baking sheet.

Bring a large pot of water to boil for pasta.

Place chicken and spinach in bowl. Grate 1 clove of garlic into bowl or finely chop and add garlic. Grate 3-4 tablespoons of onion directly into bowl. Combine 1/2 cup of cheese and breadcrumbs with nutmeg and barely moisten with milk, no more than 1/4 cup. Sprinkle the bread-cheese mixture into chicken then add egg, parsley, salt and pepper and 2 tablespoons tomato paste.

Combine 1 tablespoon of tomato paste with 1 tablespoon EVOO in small bowl. Mix and combine the chicken with breadcrumbs and section the meatball mix into quarters. Then roll 3 large balls from each section. Arrange balls on baking sheet as you work. Using a pastry brush, brush meatballs with tomato paste and oil mixture and roast for 18-20 minutes.

Meanwhile, heat 2 tablespoons EVOO in a large skillet over medium-low heat. Finely chop 2 cloves of garlic and the remainder of the onion. Add the garlic and onion to the EVOO and gently cook for 8-10 minutes. Add tomatoes and stock to the pan and gently mash up. Season with salt and pepper. Stir in basil and allow the sauce to reduce while you cook pasta. Cook pasta to al dente, and reserve 1 cup of starchy water. Then drain pasta and place back in hot pot with butter, remaining cheese, and sauce. Toss pasta to coat evenly, adjust salt and pepper and serve along side the chicken meatballs.

Bruschetta is always a hit

2010-10-03T19:31:00.000-04:00

BRUSCHETTA

heat oven to 350 degrees

Any kind and amount of bread you want
I chop plum tomatoes add some basil, dill and olive oil and set aside..

slice the bread and place onto a baking sheet
top each slice with olive oil and parmesan cheese
bake for 10 minutes
remove from oven and
top with chopped tomato mixture
add some more parm cheese or mozzarella cheese
place back into 350 degree oven and bake for 10 minutes
watching to make sure you don't burn it

Enjoy!!!

DeeDee's Pasta

2010-10-03T19:07:00.000-04:00

1 pound campanelle pasta or any shape you like

1 can diced tomatoes

1/4 cup olive oil

2 tablespoons flour

2 tablespoons butter

3/4 can chicken broth

1 cup frozen peas

1 small can mushroom slices

4 carrots, chopped and cooked

2 zucchini, sliced thin

2 cloves garlic

1/2 cup sun dried tomato dressing

cook pasta according to directions

save a cup of pasta water if needed..

place olive oil into saute pan

microplane the garlic into the olive oil and cook

put the sliced zucchini into pan and cook

add the mushrooms

add the peas

add the tomatoes

add the cooked carrots

add the dressing

add the chicken broth

cook for a few minutes, then add the butter and flour to thicken the sauce

cook until all combined and heated through.

Drain the pasta and place in a serving bowl

add the vegetable mixture

you can add some of the pasta water for extra sauce if needed.

ENJOY!!!!

Chocolate Chip Shortbread Cookies

2010-10-02T15:14:00.000-04:00

CHOCOLATE CHIP SHORTBREAD COOKIES

4 sticks of very soft butter

1 cup confection sugar (10X-powdered sugar)

2 teaspoons vanilla extract

4 cups all purpose flour

1 12 ounce bag MINI-chocolate chip morsels (Nestle)

beat butter, sugar and vanilla in a large bowl on medium high until light and fluffy.

With mixer on low speed, gradually add in flour a little at a time until well blended. Scrape down the bowl.

Add the mini chips and mix well. The dough will be soft. Refrigerate for at least a half hour for better handling.

Heat oven to 350 degrees.

Lightly grease cookie sheets. Use about a tablespoonful of dough for each cookie (you can make them bigger if not enough) and roll the dough into a ball first, then into a log and place on the cookie sheet and press down along the length of the cookie to flatten. Place cookies 1 inch apart. Bake for 12 -15 minutes checking for a golden color around 12 minutes, more time may be needed. All ovens vary so watch the first batch carefully and then adjust your baking time to more if needed. The cookies should have a slight brown color along the edges. Let cool a few minutes on the baking sheet, then transfer to a cooling rack until completely cooled. Place in an airtight container.

GLAZE OPTIONAL

1 1/2 CUPS MINI MORSELS

4 TEASPOONS VEGETABLE SHORTENING not oil

for the glaze: melt chocolate chips in a small microwave bowl or over a double boiler until melted. Stir in vegetable shortening until smooth. Dip one end of the cookie in chocolate. Place on wax paper lined cookie sheet and place in refrigerator to set, remove to container.

Saturday Nights Dinner/Home made Vodka Sauce

2010-09-26T19:04:00.000-04:00

This was a wonderful dinner I made for my husband and myself...

Cupcakes

2010-09-24T11:02:00.000-04:00

Yummy Cupcakes freshly baked using a recipe from Magnolia Cupcake cookbook.

Magnolia Bakery Vanilla Cupcakes

Prep Time: 30 mins

Total Time: 55 mins min
Serves: 24

About This Recipe

"From the Magnolia Bakery."

Ingredients

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Directions

Line 24 muffin tins with cupcake papers.
In a small bowl, add the flours; stir to combine; set aside.
In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
Add the sugar gradually and beat for 3 minutes or until fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla.
With each addition, beat until the ingredients are incorporated but do not overmix.
Spoon the batter into the cupcake liners, filling about 3/4 full.
Bake in a 350° oven for 20-25 minutes.
Cool the cupcakes in the tin for 15 minutes.
Remove cakes from the tins and cool on a wire rack before icing.
Ice with tinted Vanilla Buttercream.

Magnolia Vanilla Buttercream

The vanilla buttercream the bakery uses is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Thank you Magnolia for sharing this recipe...

Goodies

2010-09-23T13:35:00.000-04:00

I Love to bake and to cook for my family and friends.

Brand New

2010-09-23T13:28:00.000-04:00

Brand new at this Blogging thing.....check back soon as I will be adding things that are important in my life.