Friday, May 31, 2013

Crunchy Pea Salad



When I saw a recipe for Pea Salad, I thought really?  A whole salad out of peas?  Well, it is true, you can make a salad out of peas!  Of course, with the addition of nuts, and craisins and bacon, this turned out to be absolutely delicious!  I wasn't sure how the family was going to react to it, but after dinner was over, they kept picking at.  That is always a good sign! This recipe comes from family.go.com website. The next time I make this though, I think I will add some chopped cauliflower to add a little more color!
-Robin

CRUNCHY PEA SALAD

1 10oz. box frozen sweet peas, thawed and drained
1 cup peanuts
1/4 cup chopped greens onions
1 lb. bacon cooked and crumbled
1 cup craisins
1/2 cup mayonaise
1 Tbsp. plus 1 tsp. of vinegar
1 tsp. sugar
ground pepper to taste
1/4 tsp. Maggi seasoning (I couldn't find it, but the substitute for it is even amounts of soy sauce and worcestershire sauce.) That is what I added. 
Optional ingredients for salad: 1 cup chopped cauliflower, 1/2 cup celery.  If you add more ingredients you might want to make a little extra sauce to mix in.

Whisk together the mayonaise, vinegar, sugar, pepper and Maggi seasoning together in a bowl. Add the mixture to the other ingredients and toss well.  Chill for at least 1 hour before serving!
Soooo good!

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Tuesday, May 28, 2013

BBQ Bacon Ranch Burgers


We've gone crazy using the grill lately.  We have such long winters here in Utah, and when the warm weather comes there is nothing better than grilling!  I love hamburgers, but I love to spice them up and make them different each time.  Today we made these BBQ Bacon Ranch Burgers which we basically just threw together with ingredients that I had around the house.  Oh my, my mouth is watering just thinking about this baby!  This is one you will want to try!

BBQ BACON RANCH BURGERS

1/3 pound hamburger patty
1/4 cup barbecue sauce, (love, love Sweet Baby Ray's)
1 Tbsp. Ranch dressing (homemade is the best)
1 slice Cheddar Cheese
Susie Q's Original Recipe Seasoning (You could use any seasoning you like, garlic salt, pepper etc. but this is what we use.  You can buy it on line here: http://www.susieqbrand.com/cart.php?m=product_list&c=1So good on chicken and burgers...yum!)
2 slices bacon cooked
1 Tbsp. French Fried Onions (or as much as you like)
Tomato slices
Lettuce (we were out, so I didn't put any on these but it would be good to have)
1 Bun

Sprinkle the Susie Q's Seasoning on the patty, and grill.  Brush barbecue sauce on the burger after you turn it over.  Add the cheese before done grilling.
To assemble the burger:
Spread Ranch Dressing on one side of the bun, and barbecue sauce on the other.
Place the meat, bacon, onions, and lettuce in that order.
Be careful and keep the napkin close because these are nice and juicy!  Wouldn't want it any other way!
Enjoy!!!

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Friday, May 24, 2013

Jazzy Chocolate Chip Cookies




These are called Jazzy Chocolate Chip Cookies because you can jazz them up with a few little extras. Oats, coconut, spices, nuts, raisins, you decide and make them as "Jazzy" as you like! These cookies are chewy, crispy, crunchy and absolutely AMAZING!

JAZZY CHOCOLATE CHIP COOKIES 

1 cup butter
1 1/2 cups brown sugar
1 cup sugar
2 eggs
1 Tbsp. milk
1 1/2 tsp. vanilla extract
1 1/2 cups flour
1 1/4 cups baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ground cloves
1 cup cornflake cereal crushed
3 cups oats
2 cups chocolate chips (I used semi-sweet and milk chocolate)
1/2 cup coconut
1 cup chopped walnuts
(add anything you like or mix them up.  Raisins, pecans instead of walnuts, etc.)

Preheat oven to 350 degrees.
Cream together the butter, sugars and eggs.  Add the milk and vanilla extract.  In a seperate bowl, combine the flour, soda, salt, cinnamon, nutmeg and cloves.  Gradually mix into the butter mixture.  
Stir in the cornflakes, oats, chocolate chips, coconut, nuts, etc.
Roll into walnut sized balls and place on an lightly greased cookie sheet about 2 inches apart.
Bake for 8-10 minutes.  I like to under cook mine just a little so that they are chewy in the middle. That means they don't look completely done when I take them out of the oven.  
Transfer to a wire rack to cool.
So DELICIOUS!!

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Thursday, May 23, 2013

Barbecue Chicken Soup


I love buying  a rotisserie chicken and finding ways to use it.  Whenever I walk in the grocery store, I walk right past the chicken counter and the smell of the chicken cooking always grabs my attention.  Today I couldn't pass it by without buying one and decided to turn it into a barbecue chicken soup.  I had originally seen a recipe for it on Picky Palate, but I adjusted it a tad to fit our needs.  Instead of canned chicken I used the rotisserie chicken.  This was absolutely delicious and quick.  From start to finish it took less then a half hour!  Easy for a weekday meal when you have a hungry family waiting!
-Robin

BARBECUE CHICKEN SOUP

2 Tbsp. Olive Oil
1 onion chopped
1 tsp. minced garlic (I used the minced garlic in a jar, I hate chopping garlic!)
2- 11oz cans Green Gian Steam Fresh Mexicorn (corn with peppers), drained.
3 cups chicken broth
1 cup barbecue sauce (Sweet Baby Rays, oh yeah!)
1 Rotisserie chicken with meat pulled off and cut into pieces. (about 3-4 cups)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1/2 cup chopped fresh cilantro leaves
1 cup shredded mozarella cheese
1 cup french fried onions

Debone and cut up the rotisserie chicken into bite size pieces. Set aside.
In a large pot, saute the onion and garlic in olive till the onions start to soften, about 5 minutes.  
Add the chicken, corn, chicken broth, barbecue sauce and seasonings. 
Simmer for 5-10 minutes, or till ready to serve.
When serving, top with mozarella cheese and fried onions!
You will be surprised at how fast and yummy this is!!!

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Tuesday, May 21, 2013

Copy Cat Bonzai Burger


Whenever our family goes to Red Robin, one of our favorite burgers to order is the Banzai Burger.  With grilling season upon us, this was our attempt at duplicating it.  The family had to agree that this tasted just like Red Robin's.  There really isn't a real trick to it, except that you marinate the meat and pineaple in Teriyaki sauce before grilling!  I am not sure if that is how they do it, but from what I could tell that was all there was to it.  If you are a Bonzai Burger fan, I think you are going to love this, we certainly did!
-Robin

COPY CAT BONZAI BURGER


1/3 pound hamburger patty
Hamburger bun (I used a whole wheat bun, but you could use a sesame seed bun which is what I think they use at Red Robin)
1 slice cheddar cheese
1-2 pineapple slices (I love pineapple so I used two slices)
1 Tbsp. mayonaise
Tomato slices (1 or 2 depending on size of the tomato)
Lettuce, shredded)
1/2 cup Teriyaki Sauce (I used KC Masterpiece Honey Teriyaki Sauce)
Salt and Pepper to taste

Marinate for 30 minutes your hamburger patty in 1/4 cup of the Teriyaki sauce, use the other 1/4 cup to marinate the pineapple slices. 
After the meat and pineapple are done marinating, grill the hamburger patty on medium high heat.  Cook it to the way you like it done. (I'm a medium well person)
Melt the cheese on the patty while it is still on the grill. 
Cook the pineapple slices for about 1 minute on each side. 
You can also heat your bun on the grill, this is the way my husband likes his.
To assemble the burger, spread the mayonaise on both slices of the bun, then layer the tomato, patty, pineapple slices and lettuce.  I put salt and pepper on the patty after it was done cooking.
Oh my goodness, this is so delicious and filling!

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Friday, May 17, 2013

Smothered Chicken


Whenever I go out to restaurants, one of my favorite thing to order is smothered chicken.  There are different versions out there, but usually what I found I love is if it has bacon, camelized onions and cheese!  So this recipe was a winner since I basically just threw together the things I love on to my chicken.  The secret for me on this chicken was adding the brown sugar to the onions.  Mmmm, so good!!  I love that I can now make my own version of smothered chicken at home!
-Robin

SMOTHERED CHICKEN

4 (6 oz) boneless, skinless chicken breast halves
Salt (to taste)
Lemon Pepper (to taste)
1 onion sliced
1 Tbsp. Olive Oil
1/4 cup brown sugar
8 slices bacon
Choice of:
4 slices pepper jack cheese
Shredded Colby Jack cheese

Salt and pepper chicken.
Heat oil in a large frying pan over medium heat. 
Cook the chicken breasts  in oil until no longer pink in the center. Approx. 13-15 minutes.
(Thermometer inserted in center should read at least 165 degrees) Try not to over cook, that is what will keep it from being tender and moist.
Remove from pan and keep warm.
Cook bacon in a the same skillet until browned evenly.  Remove bacon and place on paper towels to remove excess grease.
Remove all but 2 Tbsp. of the bacon fat in pan.  Add onion and brown sugar to the bacon drippings and cook until onion becomes golden about 5 minutes.
If using pepper jack cheese, place chicken back in pan with heat on low, and place one slice of cheese on each chicken breast.  Place lid on pan and let cheese just barely melt.
Remove immediately, lay two pieces of bacon on top and smother with onions!
For Colby Jack cheese, put two pieces of bacon on chicken, smother with onions and sprinkle with cheese on top.
ENJOY!

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Thursday, May 16, 2013

Easy Orange Rolls


Orange rolls are popular at my house.  I usually make them Sunday morning so that everyone will have something yummy and quick to eat before heading off to church.  I often will just use the Pillsbury Orange Rolls that come in the refrigerated section, but these are more budget friendly.  I found this recipe on the Rhodes Rolls website and since I always have a bag of Rhodes Rolls in my freezer, these are handy to make.  These are so delicious and just looking at them makes my mouth water!
-Robin

EASY ORANGE ROLLS

12 Rhodes Dinner rolls, thawed (don't let them rise yet)
1 medium orange rind, grated
1/2 cup sugar
1/4 cup  butter, melted
CITRUS GLAZE:
1 cup powdered sugar
1 Tbsp. butter, melted
3 Tbsp. orange juice
1/2 tsp. vanilla extract

Mix grated orange rind with sugar.  Roll each Rhodes roll into about a 9-inch rope.  Tie it into a loose knot.  Roll each knot in the melted butter and then roll it in the sugar mixture. (I actually mixed the butter and sugar mixture together and it worked great.)
Place on a greased baking sheet.  Cover with plastic wrap that has been sprayed and let the rolls double in size.  Remove the wrap and bake at 350 degrees for 15-20 minutes.
While the rolls are cooking, mix together the glaze.  Drizzle the glaze over the rolls while they are still warm.  Grab a glass of milk and ENJOY!

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Tuesday, May 14, 2013

Italian Lasagna Rolls


This is just a little different take on your regular lasagna.  Since they are in rolls, they are easy to serve and you will know exactly how many servings you will have when you are feeding guests. You can use your favorite spaghetti sauce, homemade or already prepared, which will give it the flavor that you like.  We absolutely love these!

ITALIAN LASAGNA ROLLS

Spaghetti Sauce (about 3 cups) I used Prego Traditional Spaghettti Sauce
1 1/2 pounds ground beef
1 med. onion chopped
Salt
1 10 oz. pkg. frozen spinach (thawed and squeezed dry)
1 15 oz. carton Ricotta Cheese
1/4 cup Parmesan cheese, grated
1/2 tsp. dried basil
2 eggs
12-15 lasagna noodles
8 oz. Mozarella Cheese

Prepare your favorite spaghetti sauce, or use 1 jar of prepared spaghetti sauce.
Cook the ground,onion and salt until browned.  Drain the fat.
In a bowl, combine the ricotta cheese, spinach, Parmesan cheese, eggs, 1/4 tsp. salt and basil together.
Set aside.
Cook the lasagna noodles according to package directions.  Drain.
Preheat the oven to 375 degrees.  Spray a 12x8 casserole dish with vegetable spray.
Pour 1 cup sauce on the bottom of the dish.
Lay a lasagna noodle on a flat surface and add about 2 Tbsp. of the Ricotta cheese mixture on the noodle.  Top with ground beef.  Roll the noodle up.  Place the roll upright with the cheese mixture showing.  Repeat with remaining noodles and filling.  Cover with remaining sauce, making sure to cover each roll.  Sprinkle the mozarella cheese on top and cook in the oven for 50-60 minutes. 
Let cool for 10 minutes before eating.  Serve with salad and french bread and ENJOY!!!

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Thursday, May 9, 2013

Creamy Potato Salad


I remember one time my sister in law telling me how she thinks it is wrong to put pickles into a potato salad.  I have always put pickles in my potato salad and I thought what does she use instead?  When she shared  this recipe on her blog one day and I thought I had better give it a try to see if it is still good without the pickles.  We'll she has me now convinced that this recipe is better!  The secret ingredient: Bacon!  The only thing I do a little different is to add a little sugar to mine. (I like it a little sweeter).  I have since used this recipe for my potato salad.  I still will once in a while make my old potato salad with pickles, but for now my potato salad is pickle free!
Check out her cute blog at http://weekdaychef.blogspot.com/

CREAMY POTATO SALAD

13-15 small potatoes (I like yellow potatoes) peeled, cut and cooked.
8-10 hard boiled eggs chopped
4-5 celery stalks chopped
1 lb. bacon cooked and crumbled
1 1/2 cups mayonaise
3 Tbsp. mustard
1 Tbsp. sugar (add to taste, I like a little sweeter)
5-7 shakes of salad supreme seasoning (about 2 tsp.)

Cook your potatoes.  (Be careful not to over cook or they will turn mushy)
Chop your boiled eggs. (I save 1 or 2 for garnish) 
Hint: If you use older eggs, eggs that are getting close to the expiration date on the carton, they will
peel so much easier.)
While potatoes and eggs are cooking, fry the bacon and chop the celery.
In a large bowl combine the potatoes, bacon, celery and eggs.
In a smaller bowl, combine the mayonaise, mustard and sugar.
Combine with the potatoes.  Add the salad supreme and stir the ingredients together. 
Keep chilled in the refrigerator till ready to serve.

SUMMER HINT: DONT KEEP YOUR POTATO SALAD OUT OF THE FRIDGE FOR LONGER THEN A 1/2 HOUR.  IT IS BEST TO SERVE IT ON A BOWL OF ICE. 

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Thursday, May 2, 2013

Reese's Peanut Butter Cup Cookies


I was thumbing through an old neighborhood cook book in my cupboard, and I saw this recipe for Reese's Peanut Butter Cup Cookies.  How could this not catch my eye!  First of all, I love peanut butter cookies and then add Reese's Peanut Butter Cups, oh yeah, this was one I had to try!  These didn't dissapoint and cooking them in the cup cake holders made them look like a Reese's Peanut Butter Cup!
Easy, cute and delicious, what more can I say!
-Robin

REESE'S PEANUT BUTTER CUP COOKIES

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
3/4 tsp. baking soda
1/2 tsp. vanilla extract
1 egg
1 1/2 cups flour
1/2 tsp. salt
1 large bag Reese's miniature peanut butter cups

Mix together the butter, sugars and peanut butter.  Add the vanilla and egg. 
Blend well.  In a seperate bowl, combine the flour, salt and baking soda together. 
Stir in the flour mixture and mix well.
Preheat the oven to 375 degrees.
Line a cupcake pan with cupcake liners. 
Roll the dough into 1 inch balls and place in cupcake liners.
Bake for 8-10 minutes.
After removing from the oven, place a Reese's miniature in the middle of each cooki.
Let cool for 10 minutes.  Remove cookies from wrappers and ENJOY!
This will make 24 cookies.

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