Saturday, December 31, 2011
My family had these wonderful little miracles a year ago at a party celebrating three wonderful kids lives. They were amazing and we happened to pick up the recipe. I didn't try them but always had them rolling around in my head. One day, I noticed them on The Pioneer Woman's website. This past week, Mike and I were able to spend some downtime with friends at a cozy cabin at Bear Lake. I made these as the dessert for one of our dinners and it was a hit. I hope you will try them out. They are easy and delicious. Your family will love them-I promise.
Just roll up an apple slice in the crescent roll large end to small end. Place seam side down pretty close together in a 9x13 inch pan. Pour the melted butter/sugar/vanilla mixture over the top and then drizzle the Mountain Dew around the edges and down the middle of the dumplings. Don't pour it over the top of them. Sprinkle with cinnamon and bake. They are just that easy:)
These really are unbelievably delish and so easy to make. You can whip them up for any party and serve with a side of ice cream. Be sure to spoon the sauce over the top of the ice cream for extra yumminess. Try out this little gem of a recipe. I think you will LOVE it!!!!!!!
Recipe: Apple Dumplings
• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
WARNING from Pioneer Woman: Prepare this dish at your own risk. It is beyond imaginable
Thursday, November 17, 2011
So I found this recipe on pinterest and it is from the blog My Kitchen Addiction. The minute I saw the photo I wanted to make it. I tried it today and it's good. I definately will make some changes to it the next time I make it (I mention those changes at the end of this post) If you are gearing up for the holiday parties or looking forward to Super Bowl Sunday, this might be exactly what you are looking for. Give it a try. Pretty easy:)
The ingredients are pretty basic. Most of you will have what you need on your shelves and in your refrigerator.
Brown the ground beef and the onion. When it is not pink anymore add the seasonings, the cream cheese, the ranch dressing and half of both shredded cheeses. Mix to combine.
Spray a 9 inch pie plate and spread the meat mixture into the plate. Top with the other half of the shredded cheddar and the pepper jack cheeses. Bake at 400* for 15-20 minutes.
Ok! Does this just look yummy? This is the reason I tried this recipe in the first place-because I could almost taste it when I looked at the picture! MMMMMMM
This recipe is really rich and quite yummy. However, you know how I love to tweak my recipes. I will make this again but I will use taco seasoning because I really love taco seasoning. I would also cut the cream cheese in half and use only 4 oz. That said, let's hope my new ides works out. This is an easy recipe and I think your guests would love it. Good luck!
Quick and Easy Taco Dip
• 1 pound lean ground beef (90/10)
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 8 ounces light cream cheese, softened
• 1/2 cup light ranch dressing
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 ounces cheddar cheese, shredded
• 2 ounces pepper jack cheese, shredded
• Tortilla chips
Preheat the oven to 400°F. Spray a 9-inch pie plate with cooking spray and set aside.
In a skillet, brown the ground beef over medium heat. Drain, and return the beef to the skillet. Add the onion and garlic, and cook for 4-5 minutes. Remove from the heat.
In a bowl, combine the cream cheese, ranch dressing, chili powder, and ground cumin. Add the beef mixture and half of the shredded cheese. Stir to combine. Transfer the mixture to the prepared pie plate, and sprinkle with the remaining shredded cheese.
Bake for 15-20 minutes until the cheese is golden and bubbly. Serve with tortilla chips
Thursday, October 20, 2011
Have you ever had potato pancakes or Latkes? They are really so easy and a little different than just fried hash browns. If you don't mind a little fat in your diet, these are really fun to try. I really love them. They can be served with applesauce or sour cream or whatever you like. You can eat them just the way they are.
Mix the egg, shredded onion and seasonings together in a large bowl. Add in the shredded potatoes but be sure you squeeze the liquid out of them. Add the flour and mix all together. They are that easy and ready to cook.
Drop the potatoe mixture into a pan with a littl hot canola or olive oil and fry until crispy and browned. MMMMMMM
These little crispy yummies are very easy to make and they are just different enough to shake things up a bit. Hope you will give them a try!
• 4 large potatoes
• 1 yellow onion
• 1 egg, beaten
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ground black pepper to taste
• oil for frying
1. Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
2. Mix in egg, salt, and black pepper. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
3. Turn oven to low, about 200 degrees F (95 degrees C).
4. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all potato mixture is used.
Tuesday, October 11, 2011
This is comfort food to the max. I love it when the weather turns chilly and I want to start baking again. I saw this recipe on America's Test Kitchen and thought that I just needed to try it. I'm glad that I did. It really is very good. I hope you will try it. It could be used on your favorite potpie recipe. I included our favorite chicken potpie recipe incase you don't have one and I am including the crust recipe that I usually use on my potpie in case you want to try that too.
The recipe calls for a 2-1/1 quart casserole dish but I wanted to try individual servings. That was fun and would make for a fun party but for most family meals, I would just put it in the casserole. I double the recipe when I use a 9x13.
I love this potpie and I did like the savory crumble topping. I love my crust that I use on this potpie and have a feeling that's what I will use the most. I am really glad I tried this recipe, though, and who knows, I will probably make it again.
Savory Crumble Topping for Pot Pie
From America's Test Kitchen
2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
6 Tbls. unsalted butter cut into 1/2" cubes, chilled
1/2 cup grated parmesean cheese
3/4 cup +2 Tbls. cream
Preheat oven to 450*
Combine the flour, baking powder, salt, black pepper and cayenne pepper in a large bowl. Sprinkle the butter pieces in and incorporate with your fingers until it resembles coarse cornmeal. Stir in the parmesan, then add the cream and stir until just combined. Place on a lined, rimmed baking sheet and bake 10-13 minutes until becoming fragrant and browning. Cool.
Crumble into pieces and sprinkle over the pot pie. Bake until the filling is bubble and the crumble is browned.
Cheddar Chicken Potpie
1-1/2 cups chicken broth
2 cups cubed peeled potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup flour
1-1/2 cup milk
2 cups shredded sharp cheddar cheese
4 cups cooked diced chicken
1/4 tsp. poultry seasoning
salt and pepper to taste
In a large pan, bring the broth to a boil. Add the vegetables and cook until fork tender. Blend the flour with the milk and add into the broth. Stir to thicken. Add the chicken, cheese and poultry seasoning. (Can add frozen peas if you want). Pour into a 2-1/2 qt. casserole. Top with crust or savory crumble topping. Bake until bubbly and crumble is brown. If using a crust bake for 15-20 minutes or until crust is browned.
1 cup flour
1/2 tsp. salt
1/3 cup shortening
Mix the flour and salt together. Cut in the shortening. Add the egg and mix together. Roll out on a floured board and place on the potpie. It usually comes up in pieces so I kind of just fit it together but it is so so good.
Tuesday, September 27, 2011
Maybe I should change this blog to a dessert blog because it seems that's what I'm always posting but hey, you only get peaches once a year and I just had to post another recipe using fresh peaches. This is a really yummy recipe that does not use cream cheese. It uses marshmallows and whipping cream instead. It is so light that you can eat a bunch of it. Make it quick because we all know that the deliciousness of fresh peaches is going away all too fast.
The ingredients are pretty basic.
Melt the marshmallows and the milk together in the microwave. Stir about every 30 seconds until completely melted. Cool. While the marshmallow mixture is cooling, whip the whipping cream until stiff. Add some sugar and vanilla. When the marshmallow mixture is cool, fold it into the whipped cream.
Slice the peaces into a bowl and add a little sugar if you think they need to be sweetened a bit.
To assemble, pour half of the cream mixture on top of the crust in the pan. Top with all of the peaches and then the rest of the cream. Top with the reserved crumb mixture. I added chopped pecans to the top and I really liked it with the nuts. They are optional.
This dessert is just light and tasty. It makes a medium filled 9x13. If you want it really full, double the recipe and you'll have more than enough. Too bad peaches are only here for a minute and then we have to wait a whole 11 months til next season. Enjoy!
Peach Mallow Dessert
7 1/2 cups mini marshmallows
1/2 cup milk
1 cup whipping cream
20 graham crackers
1/2 cup sugar
1/2 tsp. cinnamon
1 cube butter
Melt the mini marshmallows with the milk in the microwave. Stir every 30 seconds until melted and mixed together. Cool.
Make the crust by crushing the graham crackers. Add sugar and cinnamon. Mix in melted butter. Pat 3/4 crumbs into the bottom of a 9x13 pan. Reserve the remaining crumbs for top. You can add chopped nuts to the reserved topping or to the peaches if desired.
Peel and slice the peaches and add a little sugar to sweeten the peaches if needed.
Whip the cream and sweeten slightly with powdered sugar and add 1 tsp. vanilla. Fold into the cooled marshmallow mixture.
To assembled: put half the whipped cream mixture into crust and spread to edges. Add the peaches. Top with the rest of the cream mixture. Top with crumbs. Refrigerate at least 2 hours before serving.
Monday, September 19, 2011
Oh My, HELP me. This recipe could very easily become my complete downfall. How many of us never make homemade ice cream because it's such a process? Well hold onto your hats because this recipe will blow you away. It is incredibly easy and just makes me want to cry. What a yummy, easy treat for family home evening or friday night date or just because you want it. It is just two ingredients if you can believe it-PLUS whatever you might want to add to it. Good luck with this one-it just really is incredible.
Put the sweetened condensed milk into a bowl. Add the flavoring of your choice if you want. I added vanilla.
Whip the cream to stiff peaks!
Add the whipped cream to the sweetened condensed milk and fold in gently. When it is all combined, put in the freezer for 6 hours or until it is frozen through.
So this ice cream is so good and so very easy. I am excited to play with it and try different flavors. It is rich and it is creamy. It doesn't take much for this recipe to satisfy your sweet tooth. Try it-you will LOVE it. YUM-O
2 Ingredient Ice Cream
Recipe from Eagle Brand
1 14 oz. can Sweetened Condensed Milk
2 cups whipping cream
Place sweetened condensed milk in a freezer safe bowl. Whip the cream to stiff peaks and fold into the sweetened condensed milk. Freeze for at least 6 hours or until firm.
Add-ins may be added before freezing. Use fresh fruit, crushed cookies, candies and different flavored extracts and spices
Monday, September 12, 2011
So this enchilada casserole is not a new recipe. My family has loved it for a long time but I thought I would share it. This is a mutated recipe from my chicken enchiladas. I adapted it years ago for girls camp in a dutch oven. Needless to say it has become a favorite in my family and with past young women's groups. It is easy. We use chicken but you could sub out with beef if you want. Actually, you could make it the way you love it. The sauce is easy. It was introduced to me in college from a roommate and we absolutely love it. El Pato sauce is found by the tomato sauce in the grocery store and it is yum. I have tried other brands of Mexican tomato sauce but I keep coming back to El Pato-it's the best!
This is just a layer kind of casserole. I start with just a small amount of the sauce in the bottom of a greased (spray) casserole dish. The spray just helps clean up of the dish easier. Add half of the crushed chips, chicken, sauce and cheese. The next layer should stop with the sauce. Cover with foil and bake at 350* until it is bubbly into the center.
When the casserole is hot and bubbly, remove from the oven and add chips to the top and cheese. Return to the oven and leave it long enough to melt the cheese and it starts to brown. If you can't wait like me, you can turn on the broiler and get it to that point quicker.
After you scoop it up onto a plate, you can top it with sour cream and lettuce if you like. You could add olives, or chopped green onion or whatever you love. It is just Delish!
This casserole is just so good and so easy to assemble. If you love comfort food with a little kick, you will love this little dish. You can add whatever you love in enchiladas, my family just really loves it with chicken. Give it a try-you won't be sorry.
Easy Chicken Enchilada Casserole
4 c. cooked chicken cubed or shredded
Corn tortilla chips (it's a guess)
3 c. cheese shredded
1 can El Pato sauce
1 can tomato sauce
2 cans cream of chicken soup
Cook up the chicken or shred a rotisserie chicken. Mix the sauce using the El Pato sauce, tomato sauce and soup. Crush up some of the chips. Shred the cheese. In a casserole dish start with a small amount of sauce, add half the crushed chips, half the chicken, half the sauce and half the cheese. Repeat layers to the sauce. Bake until bubbly. At the end add some chips broken into bigger pieces and top with cheese. Return to the oven until the cheese is bubbly and it's starting to brown. Top with sour cream and lettuce if you like. YUMMY!
Tuesday, August 30, 2011
Okay! You know me well enough to know that I just can't stay away from the desserts. If they are chocolate all the better. I saw this recipe on Good Things Utah and had to try it because I couldn't believe how easy it is to make. I followed the recipe but my cream boiled over a little so I don't know if I had enough cream in it. That might be why it was a little thicker than regular pudding. I also used almond flavoring and it was really good but an little overbearing. I am going to try just vanilla next time. So, you just put everything in the blender, add boiling cream while you blend and voila!!! It turns into pudding and it cooks the raw egg in the process. So cool. I HOPE you will TRY it out because it really is unbelievable!
The ingredients are pretty simple and most of us have them hanging around the house in case a chocolate fix is required. I used semi-sweet chocolate chips because I love semi-sweet and that's what I had in my freezer. I think milk chocolate would be super yummy or maybe a mix of the two. Try your favorite and see what you think. Just a note, this pudding set up really thick. In fact it was like the middle of a truffle. If you let it sit out of the fridge for a few minutes before you serve, it should soften to more like a pudding. Hey if you love eating solid, creamy chocolate, why wait?
Put all the ingredients except the hot cream into your blender. Put the lid on and then start the blender. Add the boiling cream slowly through the little hole in the top and blend for a couple of minutes until well blended. When it's completely blended and creamy, pour into little bowls and chill for at least an hour.
When you are ready to eat, grab a spoon, add some cream and dig right in. This pudding is very very rich but so good you won't believe it. This is a must for anyone who is a choco-holic. Yummy to the max. Easy as can be and you will just not believe your tastebuds. Try it out.
Divine (But Easy!) Chocolate Pudding
by: Annette Lyon - Chocolate Never Faileth
1 C. whipping cream
1 C. chocolate chips
1/4 C. sugar
1/4 tsp. salt
2 TBSP. amaretto flavoring or 1 TSP. almond extract
In a small saucepan, bring the whipping cream to a boil. (If you have a ³sure simmer² setting on your microwave, use that instead and set it for 15 seconds of simmering). While the whipping cream is heating, pour the remaining ingredients into a blender. Transfer the hot cream to a Pyrex measuring cup with a spout. Turn on the blender and very slowly drizzle the simmering cream in a thin stream into the blender. Let the mixture blend for another few seconds until smooth. Pour into a glass bowl or demitasse serving cups. Chill for at least an hour. Garnish with whipped cream and a chocolate-dipped strawberry. Or do what I do: grab a spoon and dig in