Cheesy Bread

Cheesy Bread

Ingredients

• 8 oz shredded Mozzarella cheese
• 1 lb shredded sharp cheddar cheese
• 1/2 to 1 cup chopped green onion (to taste)
• 1/2 cup mayonnaise
• 2 Tbsp sour cream
• 3-4 cloves garlic, minced
• 1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted
• 1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves

In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

 

Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

 

Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

Better Than Sex Cake-Yum!

Better Than Sex Cake

Ingredients:
1 box of chocolate cake mix
1 can of Sweetened Condensed Milk
1 bag of Health Bar Bits (or 5 candy bars chopped)
3 Butterfingerr bars (chopped)
1 tub of Cool Whip

Bake chocolate cake as instructed on the box. Remove from oven and poke holes throughout the cake. I slightly twist the fork when poking to make the holes larger. Pour entire can of Sweetened Condensed Milk over the cake. Let cool for approx 30 minutes. Frost with cool whip and sprinkle the Heath and Butterfinger pieces over the Cool Whip.

Chill for 2 hours. Enjoy!!!

If there are leftovers, store in the refrigerator.

Pepperoni Pizza Bites-So Yummy!

This recipe was found on my new favorite website, Pinterest. I love that site. They are delicious!

Pepperoni Pizza Bites

Ingredients:

3/4 cup flour

3/4 teaspoon baking powder

1 tablespoon Italian seasoning

pinch of salt (my addition, optional)

pinch of red pepper flakes (my addition, optional)

3/4 cup whole milk

1 egg, lightly beaten

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 cup cubed pepperoni

1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

I hope my coworkers like them!

Recipe courtesy of: Lick the Bowl Good! via Pinterest! I love love love her recipes!

Stuffed Pepper Soup

Stuffed Pepper Soup

1/2 lb. Bob Evans Zesty Sausage. Cooked and drained

1/2 lb. Hamburger. Cooked and drained

2 c. green pepper, cut into 1" squares

2 tbsp. beef base or 2 bouillon cubes

1/4 c. brown sugar

2 c. cooked and cooled white rice

1 can tomato sauce-28oz can

1 can diced tomatoes-28 oz can (undrained)

2 tbsp black pepper

Brown meat and drain. Add remaining ingredients except rice. Bring to a boil and reduce heat and simmer for 30-40 minutes r until onions and peppers are tender. Add rice and heat thoroughly.

To make this extra soupy, add 1 can of tomato soup and 3/4 of the can with water.  

Goes great with a grilled cheese sandwiches on a cold rainy day! Enjoy!

Pea + Peanut Salad

This is one of those "you have to try it before you decide" recipes. It sounds weird; I was skeptical at first as well. But once I tried it, I was sold. It's sweet and crunchy, savory and creamy, all at the same time.

Pea & Peanut Salad

1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1 lb frozen peas, thawed
1 lb Spanish or cocktail peanuts

In a bowl, combine everything except the peas and peanuts. Mix well. Gently stir in the peas and peanuts, ensuring everything is coated well. Chill at least one hour before serving.

Rating: 4.5 out of 5 stars - a nice, different side dish. I served it with smoked sausage and noodles. As a bonus, my two-year old scarfed it down!

Iced Coffee

You know how some things just taste better when they are not homemade? That's how I've long felt about iced coffee. It just tasted better when I bought it vs. made it at home. I tried brewing super-strong coffee, buying instant coffee, using my Keurig, using a French press, etc.

But that was before I learned about cold-brewing coffee. The secret is so simple - letting the coffee grounds brew in cold water overnight. That's it. That is the secret to iced coffee at home. You and your fat wallet can thank me later.

Iced Coffee Concentrate

10 oz coarse ground coffee
4 L water

Dump the coffee grounds into a large container (I used a Pampered Chef pitcher.) Add water. Put in fridge overnight (at least 8 hours).

The next morning, give yourself an hour. Pour the coffee water through a fine mesh strainer lined with a coffee filter or cheesecloth.  Stir with a spoon to help it through. I cleaned the kitchen and did some other chores as the coffee slowly made its way into the new pitcher. I went through about 4 or 5 coffee filters along the way as they clogged up.

But it was worth it. I now have 4 L of iced coffee concentrate that will keep in the fridge for up to a month. I used it to make a Vietnamese iced coffee this afternoon, which is just iced coffee concentrate, ice cubes, and a few tablespoons of sweetened condensed milk. YUM

Rating: 5 out of 5. Perfectly tasty.

Delishmag.com

While reading my daily blogs (Oh the shame!), I stumbled across this link while reading No Big Dill (see Katie's tutorial on page 26). This online magazine has good recipes, cute decorating ideas and a whole page on homemade Popsicles.

Yes, a whole page! Yum!

Enjoy Delishmag.com!

Reese Cup Brownie Bites

Reese Cup Brownie Bites

Ingredients:

1 box of Dark Chocolate Fudge Brownie Mix (plus ingredients as the box indicates)

36 Mini Reese Cups

Mini muffin tin liners

Mix the brownie mix as instructed on the box. I prefer to only use one egg for a fudgier brownie. Place liners into cupcake pan. Place approximately 1/2 tsp onto the bottom of each liner. This will prevent the Reese cup from getting hard on the bottom. Center Reese cups into the liners on top of the brownie mix.

Cover the Reese cup with approximately 1 tbsp of brownie batter. I use the small scoop from Pampered Chef for easy measuring. Make sure all sides of the Reese cup are covered with brownie batter to prevent the Reese cup from burning.

 Bake at 350 for 11-13 minutes. Let cool for 10 minutes

before removing from cupcake pan.

 I chose to give mine a little flare and frost with Peanut Butter Fluff. I used the Pampered Chef Easy Decorator to make little puffs on top.

Enjoy! Happy 4th of July!

Fruit Pizza

Fruit Pizza

My friend Jessica made this today. It's beautiful!

She was kind enough to share the recipe! Thanks, Jessica!

1 (18 ounce) package refrigerated sugar cookie dough

1 (8 ounce) package cream cheese, softened

1 (8 ounce) container frozen whipped topping, thawed (Jessica substituted Marshmallow Fluff)

2 cups sliced fresh strawberries

1/2 cup white sugar

1 pinch salt

1 tablespoon cornstarch

1/2 cup orange juice

2 tablespoons lemon juice

1/4 cup water

1/2 teaspoon orange zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.
2. In a large bowl, soften cream cheese, then fold in the marshmallow fluff. Spread over cooled crust. You can chill for a while at this point, or continue by arranging the fruit.
3. Begin with strawberries, sliced in half. Arrange in a circle around the outside edge. Continue with fruit of your choice, working towards the middle. If bananas are used, dip them in lemon juice so they don't darken. Then make a sauce to spoon over fruit.
4. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.               

I cannot wait to make this! Maybe I will go blueberry/strawberry picking this weekend! Thanks for sharing, Jessica!

Turkey-Avacado Clubs

This recipe is so tasty and very easy!
Courtesy of The Food Network

Ingredients

• 1/3 cup thinly sliced red onion
• 2 tablespoons apple cider vinegar
• 8 slices turkey bacon
• 1 Hass avocado, halved and pitted
• 1/2 cup nonfat plain Greek yogurt
• Kosher salt and freshly ground pepper
• 8 slices whole-grain bread, lightly toasted
• 8 small leaves romaine lettuce
• 1 tomato, cut into 8 slices
• 12 ounces sliced low-sodium deli turkey breast
• 1/2 small English cucumber, sliced

Directions

Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp.

Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper.

Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve.

Yummy Buffalo Chicken Chili Mac

This yummy recipe is courtesy of my dear friend Meghan. She has 2 kids and a husband (see family pic below!) that love this recipe! Thanks for sharing Meghan!

Meghan, Mia, Maddie and Matt

Buffalo Chicken Chili Mac

2 tablespoons extra-virgin olive oil (EVOO)
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced

To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.

Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.

Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble.

Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
 
Sprinkle the chopped scallions over the top and watch this one disappear in no time.

Sounds Delish! Can't wait for you to make this for me when I come visit! (wink! wink!)

BLT Dip-Yum!

BLT Dip

1 c. Sour Cream
1 c. Hellman's (or any REAL mayo)
4 Roma Tomatoes, Diced
1 lb. bacon-cooked and crumbled

Combine ingredients in a medium bowl. Chill for 2 hours. Serve on sliced french bread. Delish!

Enjoy!

Yummy Potato Casserole

Potato Casserole

1 package (30oz) frozen shredded hash brown potatoes, thawed
2 c. shredded cheddar cheese (I used 1 cup cheddar and 1 cup of hot pepper cheese)
1/4 c. chopped onion
2 c. sour cream
1 can of condensed cream of chicken soup, undiluted
1/2 c. butter, melted and divided
2 c. French's Fried Onions
1/4 tsp salt
1/2 tsp pepper

In a large bowl, combine the hash browns, cheese, onion, green peppers, salt and pepper. In another bowl, combine sour cream, soup and 1/4 of the melted butter. Pour over potato mixture and mix gently. Pour into a greased 3 qt. baking dish. Toss French's Fried Onions in the remaining melted butter and sprinkle over the top of the casserole. Bake uncovered at 350 degrees for 45-55 minutes.

This is great for potlucks, dinner parties and holidays.

Yummy Factor: 5 stars!

Cranberry Jalapeno Salsa

This may seem like an odd mix of ingredients, and I would agree. And that is why it took me more than 2 years from when I first got this recipe to finally make it. My BFF promised me it was amazing, but I guess I didn't quite get it. But now I do! I was hooked after the first bite. It's the perfect blend of sweet, tangy, spicy, and creamy. In fact, those who tried it at our family Thanksgiving dinner declared it the best appetizer EVER, and I have been threatened with disownment if I consider making any other appetizer for any future get-togethers. Yes, it really is *that* good.

Cranberry Jalapeno Salsa

12 oz bag of fresh cranberries
1 c. sugar
1 jalapeno, minced (I took out most of the seeds, but make it as spicy as you want)
1 bunch of green onions, chopped (including greens)
Large handful of cilantro, chopped
2 8-oz blocks of cream cheese
Wheat Thins

Pick cranberries over to get rid of any stems and bruised/bad ones. Place in saucepan with enough water to just cover them.

Bring to a boil until cranberries start to pop. Allow to boil for about 1 more minute until the majority of cranberries have popped. Drain almost all the water off.

Mix in sugar, jalapeno, green onions, and cilantro with cranberries. Refrigerate until needed, at least 4 hours.

To serve, place 1 block of room-temp cream cheese on a platter and top with 1/2 of the cranberry mixture. Serve with Wheat Thins or other crackers that can hold up to the cream cheese.

*Next time I make it, I will add 1/2 of the cilantro when I make it and 1/2 right before I serve. I want the flavors to meld but also want the bright green of the fresh cilantro.

Sweet Potato Casserole

Sweet Potato Casserole

I has been forever since I have posted any recipes.

Lots has changed in Ohio and a lack of my own cooking space is to blame.

Cooper, what's your excuse?

Ingredients
2 1/2 pounds sweet potatoes (about 3 large), scrubbed
2 large eggs, lightly beaten with a fork
3 tablespoons unsalted butter, melted plus more for the preparing the pan
2 tablespoons packed dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of freshly grated nutmeg
Freshly ground black pepper
1/4 cup coarsely chopped pecans


Directions
Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.


Turn the oven down to 350 degrees F. Scoop the sweet potato out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.


Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and sprinkle the top with the pecans. Bake for 30 to 40 minutes until a bit puffy. Serve immediately.
 
Thank you Food Network for the delicious recipe! And thank you Beckie Enderle for the picture. I made this last Thanksgiving and forgot to take a picture!

Banana Bread French Toast Souffle

In an effort to eat some meatless meals and reduce our grocery bill, eggs and bread were on the menu. There were no complaints in my house about this one!

Banana Bread French Toast Souffle

10 cups cubed bread - I used 1/2 of a loaf of banana bread I made earlier this week and standard cheapy white sandwich bread
8 oz softened cream cheese
1/2 stick butter
1/2 cup real maple syrup
6 eggs
1.5 cups milk (or cream or half-n-half - I just happened to have milk in the house)
1 t. vanilla
4 T. brown sugar, optional

Preheat the oven to 375. Butter a 9x13 pan. Do not use spray; butter makes the casserole fluff up like a souffle. Dump in bread cubes.

In a medium bowl, combine cream cheese, butter, and syrup. Microwave for 1 min and mix together. Pour over bread cubes.

In same bowl, mix together eggs, milk, and vanilla. Pour over cream cheese mixture on bread crumbs.

Let stand for 15 min. Or refrigerate as long as overnight. (If you refrigerate, be sure to let it sit out at room temp for a while before baking.)

Sprinkle brown sugar over top. This is definitely not necesary but certainly very yummy as it kind of caramelizes on top.
Bake for 30 min covered. Remove foil and bake for additional 15 min.

Serve with fresh fruit, bacon or sausage (which I realize makes it not a meatless meal, but that's ok), and enjoy!

Pineapple Layered Lush Cake

This is a great summertime dessert recipe.

It's even better with fresh fruit from our garden!

1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained

1 pkg. (1.5 oz.) JELL-O Vanilla Instant Pudding

1 cup thawed Cool Whip 

1 pkg. (10 oz.) round angel food cake,

cut horizontally into 3 layers

10 fresh strawberries

Mix pineapple and dry pudding mix in medium bowl

 with whisk until well blended.

Stir in Cool Whip. Stack cake layers on plate,

filling layers and topping with pudding mixture.

Refrigerate 1 hour. Top with berries just before serving.

Chocolate Peanut Butter Covered Brownie Bites-Oh My!

These are sinfully delicious little brownie balls.

Oh my, I think I'm in love!

Thanks to Picky-Palate for the wonderful recipe!

This is one of my favorite sites

for yummy, easy to make recipes!

1 brownie mix such as Pillsbury

2 Cups semi sweet chocolate chips

1/4 Cup peanut butter

 

1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren’t perfect, once frozen reshape them. They are easier to handle when chilled.

2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry.

Enjoy room temperature or chilled.

Poppy Chicken

Mmmmm, this is one of our household favorites. In fact, I made it for DH's birthday celebration a few weeks ago. He walked in the house after a week away, took one sniff, and smiled, "I smell poppy chicken!" It's not low-cal or low-fat, but hey, it was a birthday celebration! Even my kids like it!

Poppy Chicken

Ingredients

2 lbs. cooked chicken, shredded or cubed (I cook mine in the crockpot all day, so it shreds quite easily.)

1 can of cream of chicken soup (any cream soup would work fine)

1 c. of sour cream (I just fill up the empty soup can and call it good.)

1 stick of butter (told you it wasn't low-cal)

1.5 sleeves of Ritz Crackers, crushed

3 T. poppy seeds

Directions

Preheat the oven to 350. Lay the cooked chicken in the bottom of a 9x13 casserole dish. Mix together the cream of chicken soup and sour cream. Spread over the top of the chicken (do not stir together).

Melt the butter, and add the crushed Ritz Crackers. Stir well. Add the poppy seeds, and stir well again. Sprinkle over the top of the saucy chicken

Bake for 30 min uncovered.

I serve with a steamed green veggie (asparagus this time). I typically don't do a starch since it has the crackers on top; it makes me feel better about the calorie count!

Yumminess All Around!

Birthday Boy Frosting:

1 part vanilla frosting
1 part cute as a button little boy

The result will melt your heart!

Happy Birthday, Beckett!