Wednesday, May 1, 2013

I Dream of Pizza Grilled Cheese Sandwich

I can't believe it took me this long to get around to posting this recipe.  It's such a great sandwich.  Full of flavor, packed with pizza like goodness.  You're guaranteed to have at least one 'mmmm' moment.  Well, maybe, if you love pizza as much as I do.




























I Dream of Pizza Grilled Cheese

Ingredients You'll Need:


  • 1 teaspoon Italian seasoning
  • 2 Tablespoons pizza sauce
  • 2 Tablespoons Mexican cheese blend, shredded
  • 9-12 slices pepperoni
  • 6-8 slices Canadian bacon
  • 2 teaspoons butter, melted
  • 2 pieces of your favorite bread (I used plain 'ol white sandwich)


Directions:


  • Set a pan to medium-low heat.  Brush butter on one side of each piece of bread and set in the skillet.
  • Moving quickly, brush on 1 tablespoon of pizza sauce on each piece of bread.  
  • One one piece of bread layer pepperoni, Canadian bacon, cheese, then Italian seasoning.
  • Take the other piece of bread and flip over on top.
  • Brown till ready, gently pressing down once.
  • If the cheese isn't melted enough to your liking, pop in the microwave 10 seconds to melt the cheese.  
Slice and enjoy!

Tuesday, April 30, 2013

Slice of Paradise Cake

The recipe for this cake came scrolling across my wall on Facebook the other day.  I was intrigued.  It just sounded like it had had all the stuff I love to nibble on in it and I wanted to give it a try.

But after my evening walk, it was about 8:30 at night and I just couldn't make myself go into the kitchen to start something up.  So my sister, Stacy, rolled up her sleeves and made the cake.  We finished putting the toppings on at about 11 p.m.  And of course, since we went through the trouble of making it, we had to stay up till it was ready to eat.  So we had a little coffee and cake late night party.  It was fabulous ;)

This cake was originally called Better than Sex cake.  Well....where's the chocolate? lol  To me it felt tropical and yummy, what with bananas, coconut, and pineapples.  So as all cooks do when they adapt it to be their own, I changed the name.  Slice of Paradise does sound perfect to my ears.  It melts in the mouth and is oh so good.


































Slice of Paradise Cake

Adapted from a recipe found at Recipegoldmine

Ingredients:



  • 1 (18.25 ounce) box yellow cake mix
  • 1 (20 ounce) can crushed pineapple, undrained
  • 3 bananas, sliced
  • 1 small box instant vanilla pudding
  • 1 (8 ounce) container whipped topping
  • 1 cup flaked coconut
  • 1 cup chopped pecans
  • 1/2 cup granulated sugar


Directions:


  • Bake cake mix according to package directions for one 13 x 9-inch cake.
  • Combine the crushed pineapple (undrained) with the granulated sugar and cook for 5 minutes over medium heat. Set aside to cool.
  • Mix pudding according to package directions.
  • When cake is cool, spread the cooled pineapple mixture over the top, followed by the vanilla pudding, sliced bananas and whipped topping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. 
  • Let cake chill in the refrigerator for at least one hour before serving.  You'll see a little extra liquid in the bottom of the pan, but that's okay!  It makes the cake super moist.


I just love this cake and will be making it again soon!

Thursday, April 25, 2013

Black Walnut Ice Cream

I love ice cream.  Which is probably pretty obvious from my recent posts.  Well, I'm happy to introduce you to black walnut ice cream.  As with my other ice creams, this is a no churn recipe.  There's just something about mixing it all up and throwing it in the freezer that is just plain appealing to me.




























Black Walnut Ice Cream



Ingredients You'll Need:



  • 14 oz Eagle Brand sweetened condensed milk 
  • 2 cups heavy whipping cream
  • 1 cup blackwalnuts
  • 1 Tablespoon vanilla
  • 3 Tablespoons butter, melted




Directions:



  • Whip heavy cream to stiff peaks in a mixing bowl.  
  • Meanwhile combine sweetened condensed milk, walnuts, butter, and extract in a large bowl.  Mix well and fold in whipping cream until well incorporated.
  • Pour into a 2 quart container, cover, and freeze 6 hours until firm.  Keep in the freezer.







This is now my new favorite ice cream.  I can't wait to find black walnuts on sale so I can stock up on this!

Friday, April 19, 2013

Holy Moley Spaghetti

This is such a great pasta.  We have a restaurant in town that serves something kinda like this, but boy is it pricey!  So we sat down and put our heads together and came up with this.  And WOW I am so happy we did.  It's got everything but the kitchen sink and is aptly name Holy Moley Spaghetti.  Don't worry, just don't eat breakfast or lunch the day of...or have an appetite and you'll be good ;)




Holy Moley Spaghetti

Servings 6-8

Ingredients You'll Need

Meat sauce:

1 24 ounce jar of your favorite spaghetti sauce
1 15 ounce can artichoke hearts, drained and rinsed
1 14 ounce package turkey sausage, sliced
1 medium onion, chopped
1 cup green bell peppers, chopped
1 cup red bell peppers, chopped
1 2.25 ounce can sliced black olives
1 lb of fajita stripped chicken

Nacho cheese sauce:

4 ounces pepper jack, shredded
8 ounces cheddar cheese, shredded
1 Tablespoon cornstarch
1 12 ounce can evaporated milk, divided
2 teaspoons hot sauce
pinch of salt


Directions:

For the meat sauce:

Preheat oven to 200 F Degrees.

Set a pot of water to boil for the spaghetti (follow boxes instructions).
Saute peppers, and onions until tender then set aside.
In the same skillet over medium heat, cook your turkey sausage and fajita chicken, roughly 5-8 minutes.
Add spaghetti sauce, peppers, onions, and the artichoke hearts and heat till boiling, about 10 minutes.
Put in a bowl and keep warm in the preheated oven.

The pasta water should be boiling by now, so in it goes!

For the nacho cheese sauce:

Toss together pepper jack cheese, cheddar cheese, and cornstarch in a medium sized saucepan, until evenly coated.  Stir in 1 cup evaporated milk, the hot sauce, and pinch of salt.
Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.  Stir in additional evaporated milk, if needed, until desired consistency is reached.  Set in a bowl.

Drain the pasta when ready, place in a large bowl then add both the meat sauce and the nacho cheese sauce in with it.  Stir, stir, stir until it's all well incorporated.

And there you have it.  One magnificent Holy Moley Spaghetti.  I hope you enjoy making it as much as we did!


Wednesday, April 17, 2013

Chicken Alfredo with Red Peppers

Wow, this may not be a 'pretty' pasta, but it tastes so darn good it makes up for its appearance!  It is the best Alfredo I've ever had and is just packed with flavor!





























Chicken Alfredo with Red Peppers

Ingredients You'll Need:


  • 8 ounces Angel hair Pasta
  • 2 cups fajita sliced red bell peppers, sauteed
  • 16 ounces fajita chicken, cooked
  • 1 medium onion, chopped, sauteed
  • 1 tablespoon olive oil
  • 1 tablespoon butter



For the Sauce:

  • 1/2 cup butter
  • 1 (8 ounce) package cream cheese
  • 2 teaspoons garlic powder
  • 2 cups milk
  • 6 ounces grated Parmesan cheese
  • 1/8 teaspoon ground black pepper



Instructions:


  • In a medium skillet cook red peppers and onions in oil and butter until peppers and onions are translucent.   Set aside.  Using the same skillet cook fajita chicken roughly 5-10 minutes.
  • Make Angel hair pasta according to directions.


For the Sauce:


  • Melt butter in a medium, non-stick saucepan over medium heat. 
  • Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. 
  • Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta, chicken, onions, and peppers.  Serve immediately.






Monday, April 15, 2013

Blueberry Ice Cream

Who doesn't love fruit? It's good for you, pumps your body full of needed vitamins and nutrients that you can't get elsewhere, and tastes sooo good!  This easy ice cream doesn't need an ice cream maker. Just mix these few ingredients and freeze about 8 hours or overnight and you're good to go!





























Blueberry Ice Cream

Ingredients You'll Need:


  • 14 oz Eagle Brand sweetened condensed milk 
  • 2 cups heavy whipping cream
  • 3 Tablespoons butter, melted


For the Filling:


  • 2 cups Fresh Blueberries
  • Juice of 1 lemon (roughly 2 1/2 Tablespoons)
  • 1/4 cup sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water
  • pinch of cinnamon



Directions:


For the blueberry filling:

  • In a small saucepan over medium-low heat, combine blueberries, sugar, and lemon juice. Cook, stirring constantly for 5 minutes, or until the blueberries are softened.  
  • Combine cornstarch and water until smooth; stir into the blueberry mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from heat, cool a few minutes and place in the refrigerator. It is very important that the completely cool.  Stir occasionally.  

Once it is cool move on to the next step:


  • Whip heavy cream to stiff peaks in a mixing bowl.  
  • Meanwhile combine sweetened condensed milk, blueberry filling, and melted butter in a large bowl.  Mix well and fold in whipping cream until well incorporated.
  • Pour into a 2 quart container, cover, and freeze 8 hours until firm.  Keep in the freezer.



Enjoy!





Saturday, April 13, 2013

Chocolate Fudge Ice Cream


I love chocolate.  Chocolate, chocolate, chocolate!  Having an ice cream I can quickly make for a movie night or for the weekend makes me so happy.  It's got that extremely chocolate flavor, with bits of fudgey goodness throughout.  If you're a chocolate lover, you've got to try this!






























Chocolate Fudge Ice Cream

Ingredients You'll Need:

  • 14 oz Eagle Brand sweetened condensed milk 
  • 3 Tablespoons hersheys chocolate syrup
  • 2 cups heavy whipping cream
  • 3 Tablespoons butter, melted
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract

Directions:


For the Chocolate Fudge:


  • In a small saucepan over low heat, combine condensed milk, cocoa, and vanilla until smooth and slightly thickened.  About 3 minutes.  Remove from heat, and allow to cool. Roughly 5-10 minutes.  

Now do this step:

  • Whip heavy cream and Hershey's syrup to stiff peaks in a mixing bowl.  
  • Meanwhile combine chocolate fudge and butter in a large bowl.  Mix well and fold in whipping cream until well incorporated.
  • Pour into a 2 quart container, cover, and freeze 8 hours until firm.  Keep in the freezer.




This is a fantastic ice cream! You won't regret making it!  Enjoy!

Friday, April 12, 2013

Pork Chops with Apples and Onions

This meal is pretty fast to make. You need about 3 hours in the oven so be sure to make it with plenty of time before dinner.  The apples and onions are caramelized from being in the oven so long and just give it an oh my goodness flavor!  I used small pork chops but feel free to use the larger bone in ones.  































Pork Chops with Apples and Onions

Adapted from a recipe found on Melskitchencafe

Yield: Serves 4-6

Ingredients You'll Need:


  • 8 small pork chops 
  • 4 granny smith apples, peeled and sliced about 1/4-inch thick
  • 1-2 yellow onions, sliced
  • 1/3 cup brown sugar
  • Kosher salt and freshly ground black pepper


Directions


  • Preheat the oven to 325 degrees. 
  • Lightly grease a 9×13-inch baking dish. 
  • Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. 
  • Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. 
  • Cover the dish tightly with foil and bake in the preheated oven for three hours. 
  • DO NOT open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).



I made mashed potatoes and gravy to go with my pork chops.  But it's up to you!  Sides the limit! Get it? Haha I crack myself up!

Wednesday, April 10, 2013

Angel Food Cake

My Mom makes the best angel food cake.  It's light and fluffy and just melts in your mouth. We put different topping on it sometimes, but usually it's left 'plain' in a cake dish, pre-sliced so we can just skitter into the kitchen, grab a piece and run out again.   Ahhh...happy tummy =)



Angel Food Cake

Ingredients:

  • 12 Eggs
  • 1 1/4 cups confectioners sugar
  • 1 cup all purpose flour
  • 1 1/2 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt 
  • 1 cup sugar


Directions:
  • Separate eggs; discard yolks or refrigerate for another use.  Measure egg whites, adding or removing whites as needed to equal 1 1/2 cups.  
  • Place in a mixing bowl; let stand at room temperature for 30 minutes.
  • Meanwhile; sift confectioners sugar and flour together three times; set aside.  
  • Add cream of tartar, extracts, and salt to egg whites; beat on high speed.  
  • Gradually add sugar; beating until sugar is dissolved and stiff peaks form.  
  • Fold in flour mixture, 1/4 cup at a time. 
  • Gently spoon into an ungreased 1-inch tube pan.  Cut through batter with a knife to remove air pockets.  Bake at 350 degrees for 40-45 minutes or until cake springs back when lightly touched.  
  • Immediately invert pan; cool completely before removing cake from the pan.



Enjoy!

Monday, April 8, 2013

10 Kid Friendly Meals

Over the weekend on my country Pickins Fan Page I had a request for kid friendly recipes.  This is a list of the top 10 recipes shared during the weekend.  They're definitely delicious looking and I hope even your pickiest eaters will chow down on these!











































Blueberry Lemonade

I love blueberries! Especially fresh ones.  It's not always possible to get them, but when I can, I try to make the most of it.  We make ice cream, lemonade, fluff, anything we can to enjoy the blueberries.  I'll be posting those recipes when I get the chance {Wink}.

This lemonade has a KaPow! of lemon and blueberry. It is a little thicker than normal lemonade, but it is just too good! You'll find yourself going back again and again.  Just one more glass..just one more. ;)  Don't you just love this little jar in the picture?  It was originally an apple juice jar.  It works great for this too!




























Blueberry Lemonade



Ingredients You'll Need:

  • 4 cups fresh blueberries
  • 2 lemons, juiced, and zested.
  • 1/2 cup sugar
  • 6 cups of water, divided

Instructions

  • Blend the blueberries, lemon juice and zest, and sugar with 2 cups of water
  • Strain the blueberry mix, add the additional 4 cups of water through the strainer
  • Taste and add additional honey/sugar if needed
  • Serve over ice


Simple and easy and ohh so good!

Friday, April 5, 2013

BBQ Chicken Pizza

Who doesn't love Pizza?  Okay, okay, I know there are those out there that don't.  BUT I'm not one of them!  I love all kinds of pizza.  Pizza buffets are the most dangerous to me.  Too many choices and it'd be a shame to leave a slice behind!  That is why I was so happy to make this recipe.  I was even happier it turned out better than I'd hoped for.






























BBQ Chicken Pizza:

Adapted from a recipe on thecountrycook
Servings depend on how big you roll the pizza out and how you cut it.

Ingredients:




  • 1 tube refrigerated pizza dough
  • 1/2 cup of your favorite BBQ sauce
  • 2 cups grilled chicken, fajita style
  • 10 slices bacon, cooked and crumbled
  • 2 cups shredded mozzarella cheese
  • 1 medium onion, chopped and sauteed
  • Ranch dressing (to taste)



Directions:



  • Preheat oven. Follow the directions on the back of the pizza dough tube for the oven temperature and how long to cook your pizza.
  • Spray your pizza pan with nonstick cooking spray.  Then spread out the pizza dough.
  • Now spread on the BBQ sauce.  Don't go crazy with it.  The BBQ sauce can overpower the rest of the flavors.  A light coating on the dough will work fine.  If you don't use the full half cup don't worry.
  • Add on your crumbled bacon, sauteed onions, and fajita grilled chicken breasts.  
  • Spread the mozzarella on top.
  • Bake in the oven according to refrigerated pizza directions (until crust is golden and
  • cheese is melted and bubbly).

This pizza is sure to please those that love BBQ.  I personally can't wait to make this again!




Shared at the following wonderful parties!  Foodie Friends Friday, Friday Flair

Wednesday, April 3, 2013

New York Style Cheesecake

New York style cheesecake has got to be one of my favorite cheesecakes.  It's so versatile   Add a different topping and it changes the flavor of the cheesecake.  Not to mention...it's CHEESECAKE! Weee!  I could totally go on a sugar high with cheesecake.




New York Style Cheesecake

Adapted from foodess
Makes 8 large slices,or 12 smaller ones


Ingredients You'll Need:

For crust:
  • 1 1/3 cups crushed graham cracker crumbs
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 5 tablespoons melted butter


For Cheesecake:
  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla


Directions on how to make the:

Crust:
  • Preheat oven to 350 degrees F. Stir together graham cracker crumbs, sugar, salt, and melted butter. Press into a 9-inch spring form pan. Bake for 10 minutes; cool on wire rack.

Cheesecake:

  • Reduce oven temperature to 300 degrees F. In the large bowl of a standing mixer, beat together cream cheese and sugar until light and fluffy. Reduce speed to low and beat in eggs, one at a time, until incorporated. Beat in sour cream and vanilla until well combined.
  • Pour the cheesecake batter into the crust. 
  • Bake in center of oven for 75-85 minutes, until set (center may still jiggle a bit, it will firm up). Ovens vary.  Start checking at the 60 minute marker just to be safe.  Some may need to cook more than 60 some less, it really depends on the temperament of your oven.  Cool completely before serving and be prepared to be whisked away by the flavors.

This cheesecake is wonderful.  I used cherry pie filling on top for the picture above but you can use so many different kinds of toppings.


Tuesday, April 2, 2013

Corn And Basil Pancakes

I took a nice couple days off.  After everyone here at home has been sick with one thing or another, I needed a 'me' day.  Fortunately it happened on April Fools Day so I was spared the usual jokes and pranks that occur on such a day.  

But enough about me! Lets talk about these wonderful corn and basil pancakes.  These are the perfect savory breakfast or they make a fantastic dinner.  The other day we had breakfast all day.  Meaning, each meal had a 'breakfasty' feel to it.  We ended with these pancakes.  And might I say wow?  You'll love the flavors this meal brings to the table.
































Corn And Basil Pancakes

Adapted loosely from a recipe found on Eating Well
Servings: About 12 pancakes
Total Time: 30 minutes


Ingredients You'll Need:


  • 1 cup all-purpose flour
  • 1 cup milk
  • 4 large eggs
  • 1 tablespoon vegetable oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cups fresh corn kernels (frozen works too)
  • 1 Tablespoon basil basil
  • 1 lb pork sausage
  • 1 teaspoon oil (for skillet)
  • Your favorite pancake syrup


Instructions:

  • In a nonstick skillet, cook the sausage until no longer pink.  Set aside.
  • Whisk flour, milk, eggs, oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil, and sausage.
  • Brush a large nonstick skillet lightly with oil; heat over medium heat until hot (but not smoking). Using about 1/4 cup batter for each, making them about 5 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 12 cakes total. Reduce the heat as necessary to prevent burning.
  • Serve with a side of pancake syrup or pour over the top.  



I just love these pancakes! They are just so darn good.  Try them and I'm sure you'll love them too!

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