Tuesday, April 30, 2013

Oreo Rice Krispie Treats

1/4 cup salted butter
1 (10.5) oz bag mini marshmallows (note: if you have an extra bag, you can add an additional cup of marshmallows, if desired. I recommend it.)
6 cups Rice Krispies cereal
10 oreos, chopped into bits (about the size of pebbles, there will be powder too)
1 1/3 cups white chocolate chips
6 oreos, chopped into bits (about the size of pebbles)

1.Butter or spray a 13 x 9 pan, set aside.
2.Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan (this helps the marshmallows stick much less). Stir in marshmallows and stir constantly until melted. Remove from heat and gently stir in Rice Krispies cereal, stir until evenly coated. Fold in 10 chopped Oreos. Pour mixture into buttered dish.

3.Using a buttered spatula or greased hands gently press mixture evenly into dish, set aside. In a microwave safe bowl, melt white chocolate chips on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Spread melted chocolate evenly over Rice Krispie treats and immediately (before chocolate hardens) sprinkle with 6 chopped Oreos. Gently press the Oreo pieces down with your hands. Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens.

 * Great twist on rice Krispies got the recipe from stylishcuisine

Monday, April 29, 2013

Fluffy Biscuits

4 cups Pioneer biscuit mix
8 ounces sour cream
3/4 cup club soda
1 stick of butter

1.7Mix the first three ingredients together. Roll out to 1" thick on a lightly floured surface. Cut with a 3" round cookie cutter, taking care not to twist the cutter as you cut the circles. Melt 1/2 of the butter in the bottom of a 9" x 13" pan.

2.Place biscuits in pan and bake at 400 degrees for 15 minutes or until lightly browned on top. (mine took about 18) Melt remaining butter and brush over the tops of biscuits. Makes between 12-16 biscuits.

* These were super quick and easy to make and tasted great. I got the recipe from jenniferstanford

Sunday, April 28, 2013

Slow Cooked Beef Brisket

3 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
2 bay leaves
2 garlic cloves, minced
1 tsp. celery salt
1 tsp. pepper
1 tsp. Liquid Smoke, optional
1 fresh beef brisket (6 lbs.)
1/2 cup beef broth
1 medium onion, chopped
2 Tbsp. canola or cooking oil
2 garlic cloves, minced
1 cup ketchup
1/2 cup molasses
1/4 cup cider vinegar
2 tsp. chili powder
1/2 tsp. ground mustard 

1.In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and liquid smoke if desired. Cut brisket in half; add both to bag. Seal bag and turn to coat. Refrigerate overnight.
2.Transfer beef to a 5 to 6 qt. slow cooker; add broth. Cover and cook on low for 6 to 8 hours or until tender.

1.In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through. 

2.Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices. 

3.Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice across the grain; serve with sauce. 

I got this recipe from justgetoffyourbuttandbake

Saturday, April 27, 2013

Strawberry Fluff Salad

1 large package Cook and Serve vanilla pudding
1 large package Strawberry Jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
1 pint fresh strawberries cut into bite size pieces

1.Pour pudding and Jell-o into a small pan and add 2 cups water. Stir well over medium heat until it boils.  2.Remove from the stove and pour into a very large mixing bowl. Refrigerate until it thickens.  (about 60-90 min.)

3.Blend until creamy and lump free. Add the Cool Whip and mix . Lightly fold in marshmallows and strawberrie
4.Cover and refrigerate until ready to go.

* Love the mix of the strawberries can use any berry flavored jello with this and also use sugar free. I got this recipe from grinningcheektocheek

Friday, April 26, 2013

Orange Jello Fluff

1 large package Cook and Serve vanilla pudding
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows 
1 can mandarin oranges (Any size, depending on your preference)
2 firm bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

1.Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl.

2.Refrigerate until mixture has thickened (about 60-90 min).

3.Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.

* This tasted great I think that I would use sugar free jello next time so it is not so sweet and maybe use peach jello instead of the orange but other then that it was a super simple side dish to make and the kids loved it. Got this recipe from sixsistersstuff

Thursday, April 25, 2013

Baked General Tso Chicken

2 -3 pounds boneless chicken thighs or breasts, cut in strips
1 egg + 2 tbsp water whisked together to make an egg wash


1 cup flour
½ tsp black pepper
¼ tsp cayenne pepper
3 tbsp ground ginger
2 tsp salt

1.Dip the chicken pieces in the egg wash then dredge them in the flour mixture. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil. Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.

2.While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.

In a small bowl, mix together

4 tbsp soy sauce
4 tbsp rice wine vinegar
¼ cup water
2 tbsp toasted sesame seed oil
2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot)
½ tsp salt
2 tsp corn starch
3 cloves minced garlic
3 tbsp freshly grated ginger

Set this mixture aside

In a medium saucepan boil together

1 cup sugar
¼ cup water

1.Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.

2.Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.

3.Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.

*  This recipe was so yummy the whole family loved it. I only used about 1/2T hot sauce so that it was not to spicy for the kids and they ate it up. My sauce did not turn into a glaze it was more just a sauce that we poured over the chicken. But it had amazing flavor and was super easy to make. The leftovers were also yummy. I got this recipe from nlrockrecipes

Wednesday, April 24, 2013

Chicken Pot Pie Soup

1/4 cup flour
2 cups water 
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small

1.Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

2.Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5-10 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g 

* Another great and simple recipe from skinnytaste

Tuesday, April 23, 2013

Blackberry Pie Bars

3 cups all purpose flour
1 1/2 cups sugar
1/4 tsp salt
3 sticks unsalted butter cold

4 lg eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch of salt
zest of 1/2 a lemon
1 tsp almond extract
2 (16oz) pks frozen blackberries thawed and drained

1 Preheat oven to 350 degrees and grease a 9x13 inch pan
2 Make the crust by combining the flour,sugar and salt in a food processor. Cut the butter into tablespoons and add to the food processor mix until the butter is evenly distributed about 60 seconds.
3. Reserve 1 1/2 cups of the mixture for the topping and press remaining mixture into the bottom of 9x13 pan.Bake for 13-16 min or until light golden brown. Cool for at least 10 min before adding the filling.

4.While the crust is cooking make the filling by mixing the eggs,sugar,sour cream,flour,salt,lemon and almond extract. Gently fold in berries until mixed well.

5.Pour the berry mixture over the crust and top with reserved topping mixture. Bake for 50-60 min or until golden and set up.

* We all loved these. And they were just as good then next day. These would be great with any kind of berries or even a mixture of berries. I only made half recipe in a 8x8 pan and it worked out great.

Monday, April 22, 2013

Georgia Peach Cobbler

3/4 cup plus 2 T granulated sugar
1 cup self rising flour
1 stick butter melted
1 28oz can sliced peaches with juice

1.Preheat the oven to 350 degrees F. In a medium-size mixing bowl coarsely mix 3/4 cup of the sugar, the flour, and 1/4 cup melted butter together. Sprinkle about one-third of this mixture on the bottom of a baking dish.
2Add the peaches and juice. (If the juice from the peaches does not cover the peaches, add a small amount of water just to cover the peaches. Too little liquid will make the cobbler dry. Too much liquid will make it soupy.) 
3 Top the peaches with the remaining sugar/flour mixture in an 8x8 pan. Sprinkle the top with the remaining 2 tablespoons sugar and the remaining 1/4 cup butter.
4.Bake for 30 to 40 minutes or until brown and bubbly. Serve hot!
* I think that I had to much liquid in mine so it did not want to crisp up. It still tasted good but I think that I will make it again without adding any extra liquid. And I think that it will taste much better.

Sunday, April 21, 2013

Strawberry Crepe Roll ups

1 1/4 cup skim milk
3/4 cup egg beaters
3/4 tsp vanilla
1 cup flour
1 tsp sugar
1/4 tsp salt
2/3 cup strawberry jam (low sugar or sugar free)
3 cups chopped strawberries
2 tsp powder sugar

 1.In a large bowl, combine the milk, egg substitute and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. 

2.Coat a 7- or 8-in. nonstick skillet with cooking spray. Heat skillet over medium heat. Pour about 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to plate; keep warm. Repeat with remaining batter, coating with additional cooking spray as needed. 

3.Spread each crepe with about 2 teaspoons spreadable fruit. Top with about 3 tablespoons strawberries. Roll up. Sprinkle with confectioners' sugar. Yield: 8 servings.

One serving (2 filled crepes) equals 137 calories, trace fat (trace saturated fat), 1 mg cholesterol, 145 mg sodium, 28 g carbohydrate, 3 g fiber, 6 g protein. 

Saturday, April 20, 2013

Turkey Casserole

4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup mayonnaise, divided
1/4-1/2 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese

1.Preheat the oven to 375F  Butter an 8 inch square casserole dish.   
2.Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover.   Sprinkle with the turkey pieces.   Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce.   Spread this mixture over top of the turkey.   Beat together the remaining mayonnaise, the mashed potatoes and the  mozzarella cheese.  
3.Spoon this over top of the turkey, spreading it over to cover.   Sprinkle the remaining stuffing over top.

4.Bake for 40 minutes, or until bubbling and heated through.   Allow to stand for 10 minutes or so before serving.

* We all loved this. It was such a great way to use up all the leftover thanksgiving turkey dinner foods. I only used 1/4 cup cranberry but I think that I would add a little more next time. It gave it great flavor. I got this recipe at theenglishkitchen I will for sure make this again next time I have turkey dinner leftovers :)

Friday, April 19, 2013

Dinner Rolls

2 cups Whole Milk
1/2 cup + 1 Tablespoon Sugar, divided
1/3 cup (5 1/3 Tablespoons) Butter
2 teaspoons Kosher Salt
2 packages Active Dry Yeast (or 4 1/2 teaspoons)
2/3 cup Warm Water (105-115 degrees)
8 cups All-Purpose Flour
3 Eggs, beaten
1.Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat and allow to cool until lukewarm. (This step is important because if the mixture is too hot, it will kill the yeast.)

2.While the milk mixture is cooling, dissolve the yeast and 1 tablespoon of sugar in the warm water. Let stand about 10 minutes. (after the 10 minutes, the yeast should be very bubbly and foamy) 
3.In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl. Add yeast mixture and beat on high for 3 minutes. Add in beaten eggs. Then stir in remaining 5 cups of flour to make a soft dough. *NOTE- The dough will be very soft and coming away from the sides of the bowl, but it will still be sticky. Dont worry about this. It will firm up a little during the rising process) 

4.Place the bowl in a warm place and cover with a clean kitchen towel. Allow to rise for 1 hour.
5.Punch down dough, and turn dough onto a lightly floured clean surface. Divide in half. Spray 2 9x13 glass pans with cooking spray.
6.Roll first portion of dough into a rectangle and then cut into 12 equal-sized pieces. Roll each piece into a ball and then place in prepared pans. Repeat with remaining dough in the second pan. Cover pans with clean kitchen towels, and let rise 30-45 minutes.
this is before the rolls sat to rise.
7.Preheat oven to 375 degrees. Bake for 15-18 minutes or until golden-brown.
I got this recipe from life-as-a-lofthouse go and check her out.