Wednesday, June 29, 2011

Applebees Spinach and Arthichoke Dip.

Ingredients: 1 1o oz box spinach, thawed (I use one large package of fresh spinach and cook it myself by boiling water and then dropping the spinach in, let it sit for 1 minute then remove it from the water and run under cold water. squeeze water out then wrap in paper towel to remove excess moisture)
1 14 oz can artichoke hearts drained and chopped
1 cup mozarella
2 cups of an italian cheese blend. (I used quattro formaggio {parmesan, asiago, fontina, mild provolone} from Trader Joes and it was AMAZING)
10 OZ prepared alfredo sauce
1 t minced garlic
1 package cream cheese(can use light if you want)
sprinkle of dried onion flakes and onion powder

Preheat oven to 350. Combine ingredients in a bowl and spread into 8X8 baking dish. Bake 25-30 minutes or until cheese is melted and bubbling. Serve with chips or artisan bread.

Tex-Mex Eggrolls

These are super easy to throw together and you can make a bunch and then put what you don't use in the freezer so you can take them out and microwave one for a quick bite. sooo tasty!

1 pound sausage or hamburger
Taco Seasoning to taste
1/2 onion chopped
1 t minced garlic
2 cups rice (cooked)
1 c salsa
1 can corn
1 can black beans
1 package eggroll skins

brown meat with taco seasoning, onion and garlic. Then add in corn, beans, and rice and stir in Salsa. mix until all is well coated and corn and beans are evenly dispersed throughout. put about 2 T of mixture into the center of the eggroll skin and roll as directed on the package. ( should be in a diamond shape and roll up one corner then the 2 sides and then continue until it looks like an egg roll). I usually just fill the bottom of a deep pan with about 1/2 in of oil and heat up on medium heat. Then just fry the eggrolls until the outside is brown and crispy and continue turning so that all sides get browned. Lay on papertowels to soak up extra oil and to cool then serve.

Monday, June 27, 2011

Easy Ice Cream Cake

Easy Ice Cream Cake

Easy Ice Cream Cake

Serves 6 to 8 Hands-On Time: 10m
Total Time: 1hr 10m


  • 1 cup heavy cream

  • 2 tablespoons confectioners' sugar

  • 6 ice cream sandwiches (3.5 ounces each)

  • 1/2 cup chocolate chips, chopped


  1. Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

  2. In a large bowl, beat the cream and sugar until stiff peaks form.

  3. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.

  4. Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

  5. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

By Jenni Hakensen, July 2008

Friday, May 13, 2011

Blueberry-Stuffed French Toast

Blueberry Stuffed French Toast
*modified from this recipe at
From Kojo Designs
1 loaf french bread
6 cups blueberries (I used frozen, but summer is all about fresh berries, so use those if you can!)
8 oz cream cheese
1/2 c sour cream
1/2 c sugar
1 t vanilla
6 eggs
3 c milk (original recipe calls for 1 1/2 c milk and 1 1/2 cup half and half... it tasted great even without the half and half, though)
1/2 t cinnamon
1/2 c powdered sugar

Cut the loaf of french bread in half. Rip one half into little pieces, covering the bottom of a greased 13x9 pan.

Sprinkle blueberries over bread.

Microwave cream cheese. Stir in 1/2 c sugar, 1/2 c sour cream, 1 t vanilla. Spread mix over blueberries.

Thinly slice other half of the loaf of french bread. Use slices to cover blueberries and cream cheese mixture.

Combine eggs, milk and cinnamon. Pour over layered bread and berries. Cover and refrigerate over night.

Bake at 350 for 45 minutes covered and then for about 15 minutes uncovered. Let set before cutting, sift powdered sugar on top...

...and ENJOY!

Saturday, May 7, 2011

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
print recipe text only
Courtesy of Anna Stone :)
From Our Best Bites

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn or flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

Dip ‘em in salsa, sour cream, guacamole, or this dressing.

Freezer instructions: People are always making requests for freezer meals- so here ya go! Taquitos are definitely best right after cooking, so if you’re not going to use all of them, plan ahead and freeze some. I bake just enough for my little family to eat for a meal and then food-save the rest in dinner-sized portions. Then you can pull them out for a quick meal, appetizer or snack any time! To freeze Make as noted above through the step where you sprinkle the tops of the taquitos with salt. Place in a dish a single layer, not touching each other and set in the freezer. After frozen, place in zip-top bag, foodsaver bag, or any other air tight container. To cook, preheat oven to 425. Place frozen taquitos on a baking sheet in a single layer and bake until edges are golden brown. (Usually about 30 minutes)

Thursday, May 5, 2011

Southwestern Sloppy Joes with Sliced Avocado

Southwestern Sloppy Joes with Avocado Slices:
Adapted recipe and photos by For the Love of
Original recipe by Cuisine at Home Ingredients:
2 tsp olive oil
1 lb lean ground beef (I used 93/7)
1/2 small red onion, diced
1 small jalapeƱo, seeded and diced
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp coriander
Sea salt and freshly cracked pepper, to taste
2 large cloves of garlic, minced
5 small pearl tomatoes, diced
1/3 cup of ketchup, more if needed
1-2 tsp brown sugar
3/4 cup frozen sweet yellow corn, thawed
2 tbsp fresh cilantro, chopped
Hamburger buns, toasted
Avocado slices

Heat the olive oil in a large skillet over medium heat. Add the red onion and cook for 2-3 minutes or until softened. Add the lean ground beef, making sure to break it up into crumbles as it cooks. Add the chili powder, paprika, oregano, cumin, garlic powder, coriander, sea salt, and freshly cracked pepper, to taste. Mix the ingredients so the spices are evenly coating the beef and onion. Cook for 5-6 minutes or until the beef is cooked through. Add the minced garlic and diced tomatoes and cook, stirring constantly, for 1 minute. Add the ketchup, brown sugar, sweet yellow corn, and cilantro. Cook for 2 minutes. Taste and re-season if needed. Scoop the filling onto a toasted hamburger bun and top with avocado slices. Serve immediately. Enjoy!

Tuesday, May 3, 2011

Easy Homemade Crescent Rolls

Crescent Rolls
From This Week for Dinner

- 1 Tablespoon active dry yeast, dissolved in 1/4 cup very warm water (let yeast sit in water until it’s all foamy and dissolved)
- 1/4 cup butter, softened
- 3/4 cup milk
- 1/4 cup sugar
- 3 eggs
- 3/4 teaspoon salt
- 4-4 1/2 cup flour

Mix all the ingredients except the flour in your KitchenAid mixer with the paddle attachment or with your beaters. Slowly mix in the flour. Knead dough or mix on speed 1 or 2 with the dough hook on your KitchenAid (when I knead with the KitchenAid I let it go about 5 minutes). Let rise to double in size in a bowl, about an hour or so (cover the bowl with a light, clean towel and let rise in a warm/non-drafty place).

Punch dough down. Divide into two. Roll each piece of dough into a large circle, that is quite thin (1/8″ – 1/4″). If you like a buttery flavor, brush melted butter onto the dough at this time, although they are great either way. Cut the dough like pizza into 16 pieces (you will end up with 32 rolls total). Roll each piece from the large end of the triangle and place on an ungreased cookie sheet or a silpat-lined cookie sheet with the tip tucked down and under the roll. Let rise again until about double in size, or about an hour or so (cover the rolls with a light, clean towel and let rise in a warm/non-drafty place).

Bake at 375 for 12 minutes or until browned on top and bottom.

Reese's Quiches (Cookies)

Make Your Own Reese's Quiches:

From Lolly Jane Boutique

Note: You need a mini cupcake pan!


1/2 C. butter, softened

1 tsp. vanilla

1/2 c. brown sugar

1 egg

1 1/4 C. flour

1/4 tsp. salt

1/2 c. sugar

3/4 tsp. baking soda

1/2 C. peanut butter

24 Reese's peanut butter cups (mini size)

Step 1: Making

  • Mix butter, vanilla, brown sugar, and egg.

  • Add dry ingredients- mix well.

  • Fold in Peanut Butter.

  • Roll into small balls and place on greased mini-cupcake pan.

  • Make a small indent with a clean thumb into each cookie.

  • Bake at 375 degrees for 7 minutes.
Step 2: Baking

  • Pull out cupcake pan

  • Push frozen pb cups into each cookie.

  • Bake for 1 more mintue, no longer!

  • Let cool for 1 whole hour {be patient!}

  • Pry out with plastic fork and set on cute plate to show your church pals that you too can bake! ;)

Helpful Tips:

*Freeze Reese's cups beforehand=when you press them into the cookie they are less likely to melt.

*Let cool completely or the finished product WILL fall apart.

*You'll need TWO bags of pb cups if making more than 2 dozen! Yah they're a little pricey...but remember we're thinking win-win! ;)

*Double the recipe... this recipe makes 2 dozen with just enough left over to make a half dozen of plain jane pb cookies.

Lime Chicken Fajitas

From Dana Made It:
* This recipe uses chicken. You could also try steak or shrimp but I haven't tested those out.


Juice of 2 Limes
2 Tbl Rice Vinegar (substitute Apple cider vinegar if you're out)
1 tsp Salt
1 tsp Black Pepper
2 tsp Cumin
1-2 Tbl finely chopped jalapeno pepper
1-2 Tbl finely chopped cilantro

Appx 8 boneless chicken tenders or 4 chicken breasts, thawed and cut into bite-size pieces.
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 onion (or less if preferred), cut into rings/strips

Cheese, sour cream, tomatoes, cucumbers, lettuce or cabbage, salsa, cilantro

Okay, start by preparing your vegetables, chicken, and marinade. Cut up one onion and two bell peppers into strips. I prefer using one red and one green pepper but if red peppers are out of the budget for the week, just use green. Still tastes great.

And, if you're not a big onion person (me), it's best to still include them for flavor but you can pick some out later when done cooking.
For the chicken I either:
* buy frozen chicken tenders because they're easy to thaw and use when I need them.
* buy a large pack of boneless chicken breasts when they're on sale. I cut them into pieces that day and freeze it all in 3 or 4 separate bags of chicken labeled "fajitas". Then I'm all ready to go!

You need approximately 8 chicken tenders or 4 breasts, cut into small strip-like pieces.
Place the peppers and onions in one bag together and the chicken in another bag. Something my mom taught me: use the produce bag that the veggies were wrapped in. You're recycling and it's free!
Leave those aside and prepare the simple marinade.
Squeeze the juice from two limes. When in a bind you can substitute store-bought lime juice from a bottle, or lemon juice as well...but fresh limes are best.
Mix the lime juice, vinegar, salt, pepper, and cumin. The cumin is what makes this dish. I absolutely love the smell.

For added flavor and heat, add 1-2 Tbl of finely chopped fresh jalapeno.
And if you're a cilantro person (people either love it or despise it), add 1-2 Tbl of finely chopped cilantro.
Mix everything together and you have a simple marinade.
Now pour half the marinade over the pepper/onion mix,
and the other half over the chicken.
Fill each bag with air and shake it all around to make sure everything is coated. Do this over your kitchen sink in case anything leaks or pops.
And place both bags in in a bowl to marinate for 30 minutes or longer. If you're going to cook them soon, they can be left on the countertop otherwise place them in the refrigerator.
Now let's start sizzling!

Using a large frying pan, heat a small amount of cooking oil. Pour in the contents of the pepper bag (it's okay if the liquid goes in too) and let everything cook for about 5 minutes. If there are too many peppers, do it in two batches. I usually let the liquid help steam the veggies for a few minutes and then drain the liquid off in the sink so the veggies will brown in the pan. The key is to cook them enough that they're not raw, but not too much so they still have bite. Similar to al dente.
Put the cooked peppers and onions aside on a plate. And clean your pan slightly with water in the sink to remove any black residue from cooking the peppers.
Now let's cook the chicken. Just as you cooked the peppers, heat a bit of oil in the pan and then add the chicken. I try not to let the marinade liquid get into the pan because the chicken tends to release it's own liquids. But no big deal if some slips in.
Let it all cook for a few minutes.
Then drain off any liquids in the sink and add a bit more oil (if needed) so the chicken can brown in the pan.
yummy, yummy.
Finally, add the peppers and onions back into the mix and warm for a minute.
And you're done!
If you're a good multi-tasker, prepare the toppings while the fajitas cook.
You'll need taco-size flour tortillas. If you can find fresh baked tortillas from your bakery or local Mexican restaurant do it. They're divine.
Chop up some tomatoes. If you're a pico de gallo person, mix some on up and use that for your salsa.
I love using cucumbers on my tacos. They add such a refreshing bite.
Chop up cilantro for the cilantro lovers.
and grate your favorite cheese. I go back and forth between Sharp Cheddar and Colby Jack.
Chop up cabbage or lettuce, pour salsa in a bowl, and get out the sour cream.
Your toppings are ready!
Cut up fresh mangos or oranges as a side dish and call everyone over to the table.
Time for fajitas!
Of course, cheese is my favorite part of any meal, so we also throw some cheese crisps in the oven (tortillas, cheese, and bake).
Now who's jealous?
Not you! Your pan is sizzling.