Tuesday, July 30, 2013

Gold Rush Brownies


With only 4 ingredients I absolutely love how easy and delicious these brownies are!  This recipe has been around for many years.  This is actually the original recipe from the Eagle Brand Sweetened Condensed Milk from the 50's.  It goes to show that some recipes will always pass the test of time!
These are gooey and delicious!  If you haven't tried them before, you really should soon!

GOLD RUSH BROWNIES

2 cups firmly packed coarse graham cracker crumbs. (I used 2 wrapped pkgs. about 18 crackers)
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1 can (14 oz.) Eagle Brand Sweetened Condensed Milk


Crush the graham cracker crumbs. (I put them in a big ziploc bag and pound them with a rolling pin)
Add together the crackers, chocolate chips and pecans togeher and mix.  Stir in the sweetened condensed milk and thoroughly blend.
Pour into an 8 inch square pan that has been sprayed with vegetable spray.  The mixture will be thick, so spread it out.  Bake in a 350 degree oven for 30 minutes or until lightly browned on top.  You can dust with powdered sugar after you take them out of the oven if you like.  
ENJOY!!!

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Sunday, July 28, 2013

Doritos Taco Salad


I was about 12 years old when they first came out with the Nacho Cheese Doritos. They were an instant hit in our family.  My mom started making a Taco Salad using Doritos shortly thereafter.  It has been the way I make a taco salad ever since.  I remember years ago serving this to a friend of mine and how she couldn't stop raving how great this salad was.  I kinda laughed because it is like one of the easiest recipes ever!  The secret truly is using Nacho Cheese Doritos I believe.  This is always one of my summer go to meals since it is quick and delicious!  Thank heavens for DORITOS!!
-Robin

DORITOS TACO SALAD

1 lb. ground beef
1 pkg. Taco Seasoning (I like the Taco Bell brand)
1 head of lettuce, chopped
1 can dark red beans, drained
1 can black olives 
1/2 cup chopped green onions
3 tomatoes diced
2 cups grated cheese
1 bottle Creamy French Dressing
or Ranch dressing (I mix both on mine)
1 bag Nacho Cheese Doritos
Sour cream
Sliced avacado

Brown the ground beef in a pan.  Drain the grease.  Add the taco flavoring packet and water according to the packet directions.  Keep warm till ready to serve.
Place out on the table in seperate bowls the following:  Chopped lettuce, chopped tomatoes, olives (chopped optional), green onions, grated cheese, dark red beans, sour cream and avacado.
This is how we assemble our salad:
Crush some Doritos on to your plate, we usually crush a couple of big handfuls.
Layer the lettuce on top, then taco meat, red beans, onions, tomatoes, salad dressing, cheese, sour cream, olives and avacados.  You of course can layer it how you like, but this seems to work the best.
We make our own individual salads, and I like to crush a little more Doritos on top.  
Be careful because we often end up with a massive plateful of taco salad!

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Friday, July 26, 2013

Zucchini Brownies


We got our first couple of zucchini's out of the garden and so now the quest is on to find as many ways as possible to use them this summer.  I'm excited, because I find it challenging to keep up with the abundance of zucchini that comes each year. These zucchini brownies are just the start, and these are absolutely delicious!  These are especially good if you forget to pick that zucchini before it becomes the size of a baseball bat, because you grate them.  This makes a large batch, so make sure you have plenty of mouths to feed!
-Robin

ZUCCHINI BROWNIES

1 cup butter
1 1/2 cups sugar
1/2 cup plain yogurt
1 tsp. vanilla extract
2 eggs
2 1/2 cups flour
1/4 cup baking cocoa
1 tsp. baking soda
1/2 tsp. salt
2 cups grated zucchini
FROSTING:
2/3 cup semi sweet chocolate chips
1/2 cup creamy peanut butter

In a large bowl, cream together the butter and sugar.  Beat in the eggs, yogurt and vanilla extract. Combine the flour, cocoa, baking soda and salt in a separate bowl.  Gradually add the flour mixture to the creamed butter and sugar.  Mix well.  Fold in the zucchini and pour into a greased 9x13 pan. (For thinner brownies, pour into a well greased cake sheet pan, but you will need to watch the cooking time which will be a little less.)
Bake in a 350 degree oven for 35-40 minutes.
Let cool.
Make the frosting by melting the chocolate chips and peanut butter in a microwaveable bowl for about 50 seconds.  Watch carefully, by checking at 30 seconds and stirring the chocolate.  
Spread over the brownies and let completely cool.
ENJOY!!!

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Wednesday, July 24, 2013

Chili Cheese Corn


This makes an absolutely delicious side dish for either tacos, enchiladas, fish or chicken.  This comes from the Taste of Home recipes and is super easy to make.  If you want to spice up your corn this summer, this is worth giving a try!  We loved it!

CHILI CHEESE CORN

1 8oz. package cream cheese
2 Tbsp. butter
4 cups fresh or thawed frozen corn.
1 4oz. can chopped green chilis
1/4 cup milk
1/4 tsp garlic salt
1/4 tsp salt
1/8 tsp. cayenne pepper (optional, I didn't have any so I made it without)

In a large saucepan, combine the cream cheese and butter.  Cook and stir over medium heat for 4-5 minutes or until smooth.  Stir in remaining ingredients.  Cook for 5 minutes or heated through.
This makes 6 servings.

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Saturday, July 20, 2013

Chicken Berry Salad


This time of year I love a good chicken salad.  I will usually make a big batch and have it on hand to eat on sandwiches or just on a bed of lettuce.  This is simple to make, and I love the crunch it has.  My favorite is to it on Hawaiian Rolls, but they are great on croissants also.  My family loves these and when it is just too hot to cook, these are perfect!
-Robin

CHICKEN BERRY SALAD

4 cups diced cooked chicken
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups dried cranberries
1 1/2 cups grapes sliced in half
1 cup chopped celery
1 cup mayonnaise
1 tsp. paprika
1 tsp. seasoning salt (Lawry's)
Pepper to taste
1 cup chopped pecans (optional)

In a large bowl combine the chicken, onion, green pepper, cranberries, grapes, celery and nuts.
Mix together the mayonnaise, paprika, seasoning salt and pepper.
Pour into the chicken mixture and toss well.
Serve on Hawaiian rolls, croissants or eat as a salad on a bed of lettuce.
Yummm!

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Friday, July 19, 2013

Avocado and Black Eyed Pea Salsa




Be careful with this salsa, because it is addicting!  The good thing is, it is fresh and healthy!  I love this salsa and this would be perfect for a summer barbecue or really for any time of year.  I wasn't sure how this was going to taste with the black eyed peas, but I wouldn't change a thing!  You could use black beans, but honestly this is perfect just the way it is!  Next time though, I will definitely double the recipe since this was gone in a flash!
-Becky

AVOCADO AND BLACK EYED PEA SALSA

2 avocados, ripe but firm, diced
1 (14.5 oz) can corn, drained
1 (15oz) can black eyed peas
1/2 white onion, chopped (about 1/2 cup)
1/2 cup fresh cilantro, chopped
1 cup roma tomatoes, diced
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp. cumin
1/2 tsp. minced garlic
salt and pepper to taste

Combine the avacados, corn, peas, onion, tomatoes and cilantro together in a bowl.
In a seperate bowl, whisk together the vinegar, oil, cumin and galic till blended well.
Pour over the vegetables and toss well.  Salt and pepper to taste.
Chill in the refrigerator for 1 hour before serving to blend all the flavors together.
Serve with your favorite tortilla chips, and ENJOY!!!

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Tuesday, July 16, 2013

Zucchini Blueberry Muffins


Here is another fabulous recipe using the zucchini's from my garden.  These are absolutely delicious and adding the blueberries gave them just that extra little perk.  If you find yourself with too many zucchini's, grate them and then freeze in a ziploc bag.  I love being able to make zucchini bread and muffins all year by doing this!
-Robin

BLUE-CHINNI MUFFINS

1 1/2 cups zucchini, (this was one medium sized zucchini), grated and squeezed so the moisture comes out
3/4 cups brown sugar
1/4 cup canola oil
1/2 cup sour cream
1 egg
1 3/4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup fresh blueberries

Mix the zucchini, sugar, oil, sour cream and egg in a bowl.
In a seperate bowl, mix the flour, baking soda, baking powder, salt and cinnamon.
Combine the wet and dry ingredients and mix.
Fold in the blueberries.
Pour into lightly sprayed muffin tins, filling the cup.
Bake in a preheated 350 degree oven for about 20-25 minutes, or until a toothpick pushed in the center comes out clean.
Cool on a wire rack.
(Makes 15 muffins)
We love to serve them warm with a little butter!  YUM!

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Sunday, July 14, 2013

Linguini with Garlic Sauce


This is one of those recipes that is great as a side dish or as a main course.  It is creamy and absolutely delicious!!   I served it with my Easy Grilled Chicken and mmm, this was so good!  This comes from the Taste of Home recipes, and the main thing I did different was not to add the toasted pine nuts since I didn't have any on hand.  
-Robin

LINGUINI WITH GARLIC SAUCE

12 oz. pkg. linguini
1 lb. sliced bacon, diced and cooked.
5 cups baby fresh spinach
1/2 cup chopped onion
1/2-1 tsp. minced garlic (I like a little more garlic so I did 1 tsp. I use the minced garlic that comes in a jar)
1 1/4 cups milk
1 8 oz. pkg. cream cheese, cubed
2 Tbsp. butter
1 tsp salt
1/4 tsp. nutmeg
1/2 tsp. pepper
1/2 cup toasted pin nuts

Cook the linguini according to the package directions.  Drain and rinse and set aside.
In a large skillet, cook the bacon over medium heat till crisp.  Remove the bacon.  Pour out the grease reserving 1 Tbsp. in the pan.
In the bacon drippings, saute the spinach, onion and garlic until tender.  Turn the heat to low and add the butter and let it melt, then add the cream cheese and stir till it is melted.  Add the milk, salt, pepper and nutmeg and stir till smooth.  Add the bacon and pine nuts and heat through.  Toss with the pasta sauce and serve immediately.  (Add grilled chicken to the pasta if you like by cutting the chicken into smaller pieces.)

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Friday, July 12, 2013

Zucchini Sausage Bake


I got this recipe from my sister in law's blog http://weekdaychef.blogspot.com/ and let me tell you, it is one of my favorite zucchini dishes!  Every time I make this, my family always raves about how good this is.  Since zucchini season is on in my husband's garden, I make this dish at least once a week and we never get tired of it!  This would make a great brunch dish, but seriously I would eat this any time of the day!!
-Robin

ZUCCHINI SAUSAGE BAKE

4 medium zucchini's sliced thinly
1/2 onion chopped
1 16oz. package Jimmy Dean Sausage
1 cup Bisquick
1/4 cup milk
1/3 cup vegetable oil
4 eggs beaten
3/4 cup grated cheddar jack cheese
Salt and Pepper to taste

Spray a 9x9 pan wiwth cooking spray.  Layer the zucchini slices in the bottom of the pan.  Sprinkle the onion on top of the zucchini.  Cook and brown the sausage, and drain off any excess grease.
Put the sausage on top of the zucchini and onion.
Salt and pepper the layers.
In a mixing bowl, mix together the bisquick, milk, egg and oil till smooth.
Pour on top of the zucchini and sausage layers. 
Sprinkle the cheese on top.
Bake in a preheated 350 degree oven 30 to 40 minutes or until it looks golden on top.
I like to let it set just for about 5 minutes before serving.
Sooo, delicious!!!

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Wednesday, July 10, 2013

Chocolate Lasagna

My family LOVES sugar, as I'm sure most families do. When we get together we always have a big meal and a really delicious dessert to top it off! Sure we may over do it, but when we find a recipe as delicious as this one, you even have the diabetics in the family not being able to turn it down! Chocolate Lasagna was a total hit in our home. It's honestly perfect for any occasion and is one of those desserts you can eat during any season! If you're as big of a chocolate fan as we are, then chocolate lasagna will do it for you 

 

INGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies

6 Tablespoon butter, melted

1- 8 ounce package cream cheese, softened

1/4 cup granulated sugar

2 Tablespoons cold milk1- 12 ounce tub Cool Whip, divided

2 – 3.9 ounce packages Chocolate Instant Pudding.

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips

 

Directions: 

  1. Put 36 Oreo cookies in a food processor and crush the oreos until they have turned to fine crumbs. You can also place them in a large ziplock bag and crush them with a rolling pin or smashing them with your hands. (You can also use the magic bullet) 
  2. Put the Oreo crumbs to a large bowl and stir in 6 tablespoons melted butter and use a fork to mix the butter into the cookie crumbs. When the butter is mixed in, put the mixture to a 9 x 13 inch baking dish. Press down the crumbs into the bottom of the pan. Let the crust sit in the refrigerator while you mix up the rest of the ingredients.
  3. Mix the cream cheese with a mixer until it's fluffy. Add 2 Tablespoons of milk, and the sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. After you have mixed all those ingredients together then spread what you have just mixed up over the crust.
  4. In a medium size bowl, mix the chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk with hand or hand mixer for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to sit for  5-10 minutes so that the pudding can better firm up.
  5. Take the remaining Cool Whip and spread over the top of your layers.  Finish off by sprinkling mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving

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