Thursday, February 28, 2013

BBQ Chicken Quesadillas



Quesadillas have always been a favorite in our family.  We usually just have cheese quesadillas, so when I made these with barbecue chicken, we all fell in love with them!  This was so easy because I put the chicken in the crock pot before I left for work, and so by dinner the chicken was ready to go!  I love it when half the work is done while I am gone for the day!
-Robin

BBQ CHICKEN QUESADILLAS

4 frozen chicken breasts
1 cup barbecue sauce.  This is for cooking with chicken in crock pot.
1/4 cup brown sugar
4 oz. can chopped green chilis
1/2 cup barbecue sauce
2 cups shredded mexican blend cheese
8 flour tortillas (8 inch size)
Cooking spray
Salsa and sour cream for dipping.
1/4 cup green onions chopped for garnish

Place the chicken in a crock pot and cover with 1 cup barbecue sauce and 1/4 cup brown sugar.
Cook on low for 6 hours.
Remove chicken from crock pot leaving juices in crock pot.  In a bowl, shred chicken and add 1/2 cup barbecue sauce and green chilis.
When ready to assemble the quesadilla, do the following:
Heat your griddle to 350 degrees, (I use an electric griddle but you can do this also on a frying pan).
Spray one side of your tortilla with cooking spray.
On side not sprayed, put 1/4 cup shredded cheese on half of the tortilla and top with the chicken mixture. 
Fold tortilla in half and place on griddle to cook.
Cook about 3-4 minutes on each side, or until cheese is melted and chicken is heated through.
If cooking several at a time and need to keep warm, place on cookie sheet, cover with foil and place in 300 degree oven to keep warm.
When ready to serve, cut each tortilla in half and serve with salsa, sour cream and top with green onions.  Enjoy!


Tuesday, February 26, 2013

Pillsbury Reuben Bites


I love Reuben Sandwiches, and turning them into Mini Reuben Sandwiches is perfect for an appetizer or even if you just want to share several little sandwiches for a party.  Add some Thousand Island dressing as a dipping sauce and these are absolutely delicious!
-Robin

PILLSBURY REUBEN BITES

1 8 oz. pkg. Pillsbury Crescent Rolls
1/4 lb. pastrami slices (or corn beef slices)
3/4 cup finely shredded swiss cheese
1/2 cup well drained sauerkraut
1/2 cup Thousand Island dressing for dipping sauce

Unroll Crescent rolls and lay out into 2 12 inch rectangles making sure to seal the seams.
Lay pastrami slices on top, making sure to fit with in the rectangles.
Layer swiss cheese and sauerkraut on top of pastrami.
Starting with the long edge of the crescent, roll up each tightly, sealing long edges.
Place on an ungreased cookie sheet and tuck in edges.
Cook in a 375 degree oven for 12 to 14 minutes, or until golden brown.
Let cool for a couple of minutes, then cut into 1 inch slices.
Dip in the Thousand Island dressing and Enjoy!


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Monday, February 25, 2013

Fruit Cocktail


I've been craving fruit lately, and since I have always loved fruit cocktail I thought I would make my own.  This is so easy and yummy and ten times better then what you can buy in a single can! This fruit salad is so good, you might just want to eat it for dessert too!
-Robin

FRUIT COCKTAIL


1 30 oz. can sliced peaches (undrained)
1 20 oz. can pineapple chunks (undrained)
1 banana sliced
1 lb. strawberries stemmed and halved (or quartered depending on how big they are)
1 bunch of red grapes (about 1 1/2 cups)
1/2 pint blueberries (optional)
1 3 oz. pkg. instant vanilla pudding
1 Tbsp. sugar (optional)

In a large bowl combine the peaches, pineapple (make sure NOT to drain them) and instant pudding.
Stir until the pudding dissolves.
Add the rest of the fruit.  Add sugar if you like.
Chill in the refrigerator till ready to serve.

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Friday, February 22, 2013

Honey Mustard Pork Chops


From start to finish, this recipe literally took me 20 minutes!  That's one of the reasons why I loved this dish, but also it was soooooo good!   Getting home late from work, my family wasn't expecting to have such an amazing dinner prepared.  I guess sometimes I can bring home the bacon and cook it too!
-Robin

HONEY MUSTARD PORK CHOPS

1/3 cup honey
2 Tbsp. prepared yellow mustard
1/8 tsp ground cloves
1/2 tsp onion salt
1/4 tsp pepper
(I actually just salt and pepper it to taste)
4 boneless pork loin chops, 3/4 inch thick
Orange slices, if desired

In a small bowl, mix honey, mustard and cloves.
Heat a 10 inch skillet over medium high heat.  
Add pork chops; cook 3 minutes on each side.
Reduce heat to medium-low; pour honey mixture over pork chops.
Cover and cook 5-8 minutes or until pork is slightly pink in center.
(Thermometer should read 160 degrees F.)
If desired, garnish with orange slices.

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Thursday, February 21, 2013

Sloppy Joe Tacos


I love tacos and I love sloppy joes, so putting them together turned into one yummy taco! What also makes this great is that it is so easy and fast to put together, especially after a long day at work.   This was another total thumbs up from the family the only problem was we needed a few extra napkins!
-Robin

SLOPPY JOE TACOS

1 lb. extra-lean ground beef
1 box (4.6 oz) taco shells 
1 (15 oz.) can sloppy joe sauce
1/4 cup chopped onion
1 small red pepper, chopped
1 can (11 oz.) whole kernel sweet corn, drained
1 small can (3 oz.) sliced black olives, drained
1 cup shredded lettuce
1 cup shredded Colby Jack cheese

In a small skillet, cook ground beef and onion.  Drain off the excess grease.
Stir in sloppy joe sauce, red pepper and corn into the beef and cook for about 3 minutes longer, till bubbly.
Heat taco shells in 350 degree oven as directed on box.
Spoon about 1/4 cup meat into taco shell, add olives, lettuce and cheese.
I like to top it off with a little homemade Ranch Dressing.
Mmmm, so good...Enjoy!!
This will make 6 servings (2 Tacos each)
From Start to finish 20 minutes!



Tuesday, February 19, 2013

Bacon Quiche Supreme


I am so in love with this quiche that I could seriously eat it every day and never tire of it!  It really is that good!  It's called a Quiche Supreme  because it is loaded with bacon and vegies!  This is one of those recipes that is perfect for brunch or dinner.  Add some fruit to go along with it and I am one happy woman!
-Robin

BACON QUICHE SUPREME

2  (9 inch) deep dish frozen pie crusts
1 red pepper chopped
1 onion chopped
1 4.5 oz. can sliced mushrooms
1 lb. bacon cooked and crumbled
6 eggs
2 cups heavy cream
1 cup shredded swiss cheese
1 cup shredded monterey jack cheese
1/2 tsp. vinegar
dash of garlic powder
dash of nutmeg
salt and pepper to taste

Preheat oven to 350 degrees.  Precook pie crusts for 10 minutes.
Cook bacon and crumble.  Remove and place on paper towels to absorb excess fat.  In same pan, remove the bacon grease and add onion, pepper and mushrooms.  Saute until onion becomes translucent.  Set aside.
In a large bowl, beat eggs and cream together.  Add vinegar, garlic powder, nutmeg, salt and pepper.
Mix in cheese, bacon and vegies.
Pour into pie crusts.
Place quiches on a cookie sheet and bake in the oven for 55 to 60 minutes, or until set.
If crusts start to brown too much, wrap a little foil around them.
Let quiches cool slightly before serving.
ENJOY!!!!




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Monday, February 18, 2013

Crock Pot Apple Pecan Dump Cake


Cook this up in your crock pot for an easy and delicious dessert.  I love dump cakes because they truly are just dumped into the pot to cook.  Sometimes it isn't about how pretty the dessert looks, but how good it tastes!  This may not be the prettiest, but let me tell you it is delicious!
-Robin

CROCK POT APPLE PECAN DUMP CAKE

2 (21oz.) cans apple pie filling
1 box yellow cake mix
1 1/2 sticks butter, melted
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped pecans

Pour the apple pie filling into the bottom of a greased crock pot.  Spread to cover bottom.
Mix the cinnamon and nutmeg together and sprinkle over the top of the apples.
Add the dry cake mix to cover the apple filling.
Melt butter and spoon it over the top of the dry cake mix till it covers it evenly.
Sprinkle the pecans over the top.
Cook on high for 1/2 to 2 hours.
Serve with ice cream or cool whip.

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Friday, February 15, 2013

Apricot Chicken Pizza


Trying to figure out what to do with the yummy jam that my step mom gave me, (she makes amazing jams), I decided to try making a pizza with it.  It sounds a little crazy, and once again my daughter thought I was nuts, but I have a tendency to prove her wrong, and that I did.  She loved it!  This is a fun twist to your traditional pizza, and it was certainly a hit in our home!
-Robin

APRICOT CHICKEN PIZZA

1 pizza crust (I used Pillsbury's refrigerated pizza dough to save time)
1 Rotisserie Chicken with meat removed (or 3 breasts cooked and shredded)
1/4 cup chopped onion, or green onions chopped.
1 cup apricot jam
2 cups shredded swiss cheese

Prepare pizza crust. If using refrigerated pizza dough follow directions on package.
Pull the chicken off the Rotisserie chicken, or use 3 cooked chicken breasts shredded)
Spread jam on the pizza crust, top with chicken, onion and swiss cheese.
Since I used Pillsbury Crust, the directions called to cook the crust in a 425 degree oven for 8 minutes before spreading toppings on.  After putting the toppings on, I cooked it for another 10-12 minutes because we like a little crispier crust.


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Thursday, February 14, 2013

White Bean Avocado Dip


If you are looking for a healthy dip to please your crowd, this dip is perfect!  I love the combination of avocado and beans and the fact that you can whip this up in no time at all.  This is my husbands favorite avocado dip, which means we just have to make sure he leaves a little for the rest of us!
-Robin

WHITE BEAN AVOCADO DIP

4 large avocados

1 can white beans drained
4 cloves garlic, minced (I use minced onion in a jar, 2 tsps. equals 4 cloves)
1/2 cup chopped cilantro
1 Tbsp. lime juice
2 tsp. lemon pepper
salt to taste
(For added kick we added my sons favorite seasoning, 1-2 tsp. Tony Chachere's Creole Seasoing) Optional

I use a food processor and just throw everything in and blend to the desired consistency.  If not using a food processor just mash the avocados and beans together and blend in the seasonings.
Serve with your favorite chips and ENJOY!!!


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Wednesday, February 13, 2013

Omelet In a Bag


This is such a fun recipe!  If you want to have some fun cooking with the kids, this would be  great to do.  This is so easy and the fact that you can add whatever you like in your omelet makes it even better. It looks like a mess when making it, but believe me it turns into a beautiful omelet when finished!  Have fun and let your kids be creative little chefs!
-Robin

OMELET IN A BAG

2 eggs
1/4 cup chopped ham or 2 cooked slices of bacon crumbled.

1/4 cup shredded cheese
2 Tbsp. onion chopped
Salt and pepper
(you could also add green peppers, mushrooms, olives etc.)

Fill a pan half full of water, (3 quart pan for three omelets).  Bring water to a boil.
While water is heating, mix omelet together by doing the following:
In a quart sized ziploc baggie, combine eggs, ham or bacon, onion, cheese and add a couple of shakes of salt and pepper.
Squish all the ingredients together and close the ziploc bag completely making sure there is no air in the bag.
Boil in water for 13 minutes.
Pull out of water carefully.  Unzip the baggie and slide onto a plate.
We like to serve ours with salsa.
It's crazy how easy and delicious this turns out!
(Each baggie would make one omelet)  You can cook more then one in a pot as long as you have the right size pot of boiling water.)
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Tuesday, February 12, 2013

Love Me Brownies


I am totally in love with brownies!!  I always have been.  Just ask my kids and they'll tell you of my obsession! I found this recipe from Gooseberry Patch, and decided I needed to give them a try!  These brownies are so cute for Valentines Day or for anytime you want to show someone you love them.   I am sure they will love you right back for making them!
-Robin

LOVE ME BROWNIES

1 18 oz. brownie mix (I LOVE Ghiradelli's Double Chocolate)
3 (1 oz.) squares of white baking chocolate
1/3 cup whipping cream
1 cup cream cheese frosting
1/4 cup marachino cherries drained and chopped
1/4 cup semi sweet chocolate chips
2 Tbsp. butter
Candy sprinkles for garnish

Prepare brownie mix according to package directions.   Line a 9x13 pan with aluminum foil leaving several inches on ends to use as handles to lift out of pan.  Spray foil with cooking spray.  Pour brownie mix into pan and cook in a 350 degree oven for 25 minutes.  Let cool, and lift out of pan with foil.  Remove from foil by turning over on a cutting board.  Using a 3 inch heart cut out 12 hearts.
They are now ready to frost.
To make frosting, combine white chocolate and whipping cream and microwave for 1 minute.  Stir and cook another 15 seconds at a time till you come to a smooth consistency.  Refrigerate for 30 minutes.  When cooled, add the cream cheese frosting and marachino cherries.  Spread over cooled brownies.
Let them set in the refrigerator for several minutes.
Melt chocolate chips and butter for approximately 1 minute. Stir till smooth.
Let cool for several minutes then place in a baggie and snip the very end off and drizzle chocolate on each brownie.  
Garnish with sprinkles!
(If you are looking for easy, then make the brownies and use Cherry Chip Frosting instead of making your own.  It isn't always available in the stores, you will usually see it around Valentines Day however.)

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