Tuesday, February 25, 2014

Banana Cream Rice Krispy Treats



Ok, I do believe this is my new favorite Rice Krispy Treat!  These are like a banana cream pie all rolled up in one little Krispy Treat! Once again these are the kind of treats that you will definitely find yourself having a hard time only eating one!
-Robin

BANANA CREAM RICE KRISPY TREATS

5 cups Rice Krispies
1/4 cup butter
10 oz. package miniature marshmallows
1 (4 oz.) box Banana Cream Instant Pudding

Lightly spray a 9x13 casserole dish
In a large pot melt the butter.
Add the marshmallows and dry pudding mix.
Cook on low heat until you have melted the marhmallows and it is smooth.
Mix in the Rice Krispies until completely coated.
Pour into the sprayed casserole dish and press down. 
(Spray your hand with cooking spray to make it easier to pat down.)
Cut into squares and ENJOY!

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Sunday, February 23, 2014

Spicy Asian Chicken

I usually don't tolerate spicy too easily, but when it comes to this chicken I am willing to do it!  The family absolutely loves this chicken!  I love that it is a recipe that I can cook fairly easily and not have to spend too much time and effort.  Served with rice and side vegetable this is a perfect meal anytime!
-Robin

SPICY ASIAN CHICKEN

2 lbs. boneless chicken breast, cut into 1 inch pieces
2 Tbsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ginger
3/4 tsp. red pepper flakes
1/4 cup apple juice
1/3 cup brown sugar
2 Tbsp. ketchup
1 Tbsp. cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat the oil in a large skillet.  Cook the chicken in the oil until lightly browned.
Remove the chicken.
Mix together all the other ingredients in a medium bowl.
Add the sauce mixture to the pan the chicken was cooked in and heat until the sugar is dissolved.
Add the chicken back to the pan and bring the sauce to a boil.  Turn heat to low and simmer
for 20 minutes. (Making sure the chicken is no longer pink.)
If you want your sauce a little thicker, add some corn starch that has been dissolved in water to the mixture.
Serve over rice and ENJOY!!!

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Friday, February 21, 2014

Sausage Breakfast Strata

With all the family over for the weekend, I wanted to make something that  I could have ready to throw into the oven for breakfast.  This breakfast strata is perfect for making ahead the night before and then popping it in the oven in the morning.  I love to serve it with salsa to give it a little extra kick! This is absolutely delicious and can easily be adapted to add other ingredients if desired.
-Robin

SAUSAGE BREAKFAST STRATA  

7 cups cubed (1 inch) French Bread
(day old is best)
1 (8 oz.) bag frozen bell pepper and onions
1 lb. sausage, cooked and crumbled.
2 cups shredded Monterey Jack cheese
8 eggs
2 1/4 cups milk
2 Tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. pepper
1  4oz. can diced green chilis (optional)

Spray a 9x13 casserole dish with cooking spray.  Spread 1/2 of the cubed French bread on the bottom. Top with half of the bell pepper and onion and half of the cooked sausage.Sprinkle with half of the cheese.  Repeat again, layering the bread, onions, sausage and topping off with cheese.  Whisk together the eggs, milk, mustard, salt and pepper. (The green chilis can be added to the egg if you choose to use them.) Pour evenly over the casserole making sure to cover completely.  Cover with foil and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees.  Remove the foil and bake uncovered for 40 to 50 minutes, checking to make sure the center is set.  Let stand 10 minutes before serving.  Top with salsa if desired.
ENJOY!!
Serves 10-12

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Tuesday, February 18, 2014

Double Berry Streusel Crisp


This is a quick and yummy dessert!  It is best served warm with ice-cream.  What makes this dessert fun is that you can switch up the type of berries you use each time.  You can substitute the raspberries for blackberries, strawberries, or blueberries. It's hard to know which is best because they are all delicious!
-Heather

DOUBLE BERRY STREUSEL CRISP

TOPPING:
3/4 cup quick-cooking oatmeal
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, cut into pieces
1/4 cup chopped pecans
FILLING:
1 (21 oz.) can blueberry pie filling
2 cups frozen unsweetened raspberries
3 Tbsp. sugar
1 Tbsp. flour

Heat oven to 400 degrees.  Lightly spray a 8x8 square dish with nonstick cooking spray.
In a bowl, combine all the topping ingredients except the butter and mix well.  Cut in the butter with a pastry blender until crumbly. (Or use 2 knives)
Stir in the pecans. Set aside.
In another bowl, combine all the filling ingredients and mix well.  Pour into the baking dish.
Sprinkle the topping over the filling.
Bake for 30-40 minutes or until the topping is golden brown.
Serve warm with a scoop of ice cream.
ENJOY!!
Serves 6

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Sunday, February 16, 2014

Barbecue Bacon Wrapped Chicken



Chicken, bacon and barbecue sauce all wrapped up in one dish is my idea of  DELICIOUS!  My family loves bacon and this recipe is definitely a hit with them not just because of the bacon, but because the chicken is so moist!  I had found this recipe a while ago on allrecipes.com that had you grill the chicken.  With it being winter, I decided to bake it instead.  It was absolutely perfect!
I will be anxious to try grilling it however this summer!
-Robin

BARBECUE BACON WRAPPED CHICKEN

4-6 boneless, skinless chicken breast halves
12 thick slices of bacon (Farmland brand is my favorite!)
1 cup barbecue sauce (Love, Love Baby Rays!)
3/4 cup shredded cheddar cheese
Pepper to taste

Preheat the oven to 350 degrees.
Lightly spray a 9x13 casserole dish with cooking spray.
Cook the bacon in a skillet until the sides are lightly crisped (about 5 minutes, don't over cook)
Put the bacon on a paper towel lined plate to absorb excess fat.
Trim your chicken so there is no fat on it.
Place the chicken breasts in the prepared casserole dish.
Wrap each chicken breast with 2 pieces of bacon in an x shape, tucking the ends under each breast.
Bake in the oven for 30-40 minutes depending on how thick your chicken breasts are.  Closer to 40 if you have a thicker chicken breast.
Take out of oven and spread the barbecue sauce on top of each breast.  I make sure there is plenty on each one.
Bake for another 10-15 minutes in the oven (once again depending on chicken thickness).
About 5 minutes before the chicken is done cooking, sprinkle the cheese on top. Return to oven to melt the cheese.
Let rest 5 minutes before serving.
ENJOY!!!
Serves 4-6


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Tuesday, February 11, 2014

Easy Chicken Fried Rice


Today my son became a "Spice Guy"! Ha.  He made this Chicken Fried Rice for us for dinner and it was FABULOUS!!!  Of course he adapted the recipe from one he found on the internet.  He used the recipe from therecipecritic.com website and added chicken and doubled it to make it not just a side dish but a meal in itself.  I was pretty proud of his cooking skills!  It goes to show that sometimes a good recipe can always work no matter who makes it!   Thanks son!!
-Robin

EASY CHICKEN FRIED RICE


4 cups cooked rice
4 Tbs. sesame oil
1 white onion, chopped
1 cup frozen peas
1/2 cup finely choped carrots
4 Tbsp. soy sauce
4 eggs, lightly beaten
4 green onions chopped
1/2 pound frozen fully cooked chicken strips

Preheat a large skillet to medium heat.  (You can use a wok, but we didn't have one).
Pour the sesame oil in the bottom.
Add the white onion, peas and carrots.  Saute until tender about 5 minutes.
Push the onion, peas and carrots aside and add the slightly beaten eggs.
Scramble the eggs with a spatula.  Once the eggs are cooked, mix it with the vegetables.
Add the rice to the vegetable and egg mix and mix in.  Stir in the soy sauce and heat through.
Add the green onions.
You can stop here for a side dish, but to make it a meal, add the chicken.
(He microwaved the chicken strips until they were heated through, and then diced them into smaller pieces.) 
ENJOY!!
Serves 8

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Saturday, February 8, 2014

Cherry Cordial Fudge

With Valentines quickly approaching, why not make your sweetheart some Cherry Cordial Fudge!!  This is like eating a chocolate covered cherry and is absolutely delicious!  Hope your sweetheart enjoys them as much as mine did!
-Robin

CHERRY CORDIAL FUDGE

1 1/2 cups white chocolate chips
1 14 oz. can sweetened condensed milk
(divided in half for each layer)
1/2 tsp. almond extract
1 tsp. red food coloring (optional)
1/2 cup chopped maraschino cherries
1 cup semi-sweet chocolate chips
2 Tbsp. butter

To make the bottom layer:
Prepare a 9x9 pan by lining it with aluminum foil.  Lightly spray the foil.
In a medium sized pan, melt the white chocolate chips, half of the sweetened condensed milk and butter together.  Stir until completely smooth.  Pull off the heat and add the almond extract, food coloring and maraschino cherries.
(make sure the cherries are dried well with a paper towel)
Pour mixture into the pan and cool completely.
To make the top layer:
In another pan, mix together the other half of the sweetened condensed milk and semi-sweet chocolate chips together.  Heat stirring continuously until completely melted and smooth.
Pour over the top of the bottom layer and cool completely in the fridge.
When ready to serve, lift the aluminum foil out of pan and peel away sides.  Slice into squares and serve.

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Wednesday, February 5, 2014

Reeses White Chocolate Pudding cookies


These may be the easiest cookies I have ever made and they are absolutely delicious. I've decided I have been going about cookie making all wrong. Cake mix and pudding have revolutionized the way I make cookies now. I may never turn back! Using a cake mix as cookie batter is genius! It eliminates several steps, and the pudding mix makes the cookies just the right chewiness. I will be honest...I don't have much patience when it comes to complex, time consuming recipes. The rush of modern society has probably done that to me. Needless to say, when I find a recipe like this that is both easy and delicious, it quickly becomes a favorite around my house.  I seriously felt like I was eating a little piece of heaven eating these cookies. In fact I had just started a diet and had promised myself I would only have one cookie..Yeah right! One bite of the first cookie and I knew that wasn't going to happen. How can you only have one of something so perfect? My husband devoured about 10 of them in the first day. When I confronted him about where all the cookies had disappeared to he just got a guilty look on his face and said "I couldn't help myself. They were so good!"
At least he somewhat saved me from total diet failure. I really should have been thanking him, but instead I held a grudge toward him the rest of the night and could not get my mind off those darn cookies. I tried eating anything else that somewhat resembled the cookies, but nothing could satisfy my longing for another bite of this deliciousness.

Ingredients:

1 stick softened butter
1 pack devils chocolate cake mix
1 small box of instant chocolate pudding
2 eggs
1/3 bag Reeses peanut butter chips
1/3 bag white chocolate chips

Preheat the oven to 350 F. Mix dry ingredients in a mixing bowl, and then mix in softened butter and eggs. Stir in peanut butter and white chocolate chips. Roll dough into small balls about 1"  in diameter. Place on ungreased. non stick baking sheet. Cook for 6-7 minutes. Allow cookies to cool on a cooling rack. They will be really gooey when they first come out of the oven. Don't worry, they will harden up to just the right chewiness. No need to panic if they seem extra gooey. Just allow them time to cool and they will be perfect. I promise!

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