Ingredients:
2 cups crushed pretzels
3/4 cup melted butter
3 TBSP sugar
2 cups whipped topping
1 pkg cream cheese, softened
1 cup sugar
2 pkg (3oz) strawberry gelatin
2 cups boiling water
2 pkg (16oz) frozen strawberries
Instructions:
Combine pretzels, melted butter and 3 TBSP sugar and press into an ungreased 9x13 pan. Bake at 350 for 10 minutes. Cool.
For filling: Mix with beater the whipped topping, cream cheese, and remaining sugar until smooth. Spread over pretzel crust and chill.
To make strawberry topping add the gelatin to the boiling water until dissolved, mix in strawberries. Chill until partially set and the spoon carefully over filling. Chill for at least four hours until serving.
Sunday, February 3, 2013
Buffalo Chicken Sliders
***in honor of SuperBowl Sunday, here's my latest recipe attempt! I love the concept of buffalo wings, but I'm a picky chicken eater and hate all the work to eat wings or drumsticks for the amount of meat you get, so when I saw this is the Food Network magazine, I was psyched to try it!***
Mix together:
2 cups cooked, warm shredded chicken
1/4 cup sour cream
1/4 cup Frank's hot sauce (I like it a little hotter so I'd add more next time...you be the judge)
Serve on buns with celery sticks and blue cheese crumbles!
Mix together:
2 cups cooked, warm shredded chicken
1/4 cup sour cream
1/4 cup Frank's hot sauce (I like it a little hotter so I'd add more next time...you be the judge)
Serve on buns with celery sticks and blue cheese crumbles!
Wednesday, January 9, 2013
Samoa Cookie Bars
***Love Girl Scout cookies?***
Ingredients:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla
2 cups flour
1/4 tsp salt
3 cups coconut
12 oz caramels
20 oz chocolate chips
3 TBSP milk
Instructions:
Preheat oven to 350.
In mixing bowl, cream butter and sugar. Add in egg and vanilla. Mix until well combined. Stir in flour and salt. The mixture may be crumbly, that is ok.
Press cookie dough into a 9x13 pan (greased). Bake for 20-25 minutes or until the edges are golden brown. Allow to cool.
Toast coconut on baking sheet in a 300 degree oven for about 10 minutes, stirring occasionally.
In a microwave safe bowl, place unwrapped caramels and the milk, heating in 30 second intervals until the caramels are melted and are smooth. Mix in the toasted coconut and spread over cookie crust.
Allow caramel/coconut mixture to cool before cutting into desired sized bars.
Melt chocolate chips in microwave until smooth. Dip the bottoms of the cookie bars in the melted chocolate and place on waxed paper. Use remaining melted chocolate to decorate tops of bars.
Once chocolate is set, serve and enjoy!
Ingredients:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla
2 cups flour
1/4 tsp salt
3 cups coconut
12 oz caramels
20 oz chocolate chips
3 TBSP milk
Instructions:
Preheat oven to 350.
In mixing bowl, cream butter and sugar. Add in egg and vanilla. Mix until well combined. Stir in flour and salt. The mixture may be crumbly, that is ok.
Press cookie dough into a 9x13 pan (greased). Bake for 20-25 minutes or until the edges are golden brown. Allow to cool.
Toast coconut on baking sheet in a 300 degree oven for about 10 minutes, stirring occasionally.
In a microwave safe bowl, place unwrapped caramels and the milk, heating in 30 second intervals until the caramels are melted and are smooth. Mix in the toasted coconut and spread over cookie crust.
Allow caramel/coconut mixture to cool before cutting into desired sized bars.
Melt chocolate chips in microwave until smooth. Dip the bottoms of the cookie bars in the melted chocolate and place on waxed paper. Use remaining melted chocolate to decorate tops of bars.
Once chocolate is set, serve and enjoy!
Roasted Red Pepper Soup
Ingredients:
2 TBSP extra virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots, chopped (or 1/2 red onion)
Salt and pepper to season
1 (12oz) jar roasted red peppers, drained and rinsed
5 sun dried tomatoes
4 cups chicken broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
Shredded pepper jack cheese
Instructions:
Heat the olive oil in a large pot over medium high heat. Add the potatoes, celery, and shallots, 1/2 tsp salt and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes.
Add the red peppers, tomatoes, chicken broth, and 1 cup water. Cover and bring to a simmer, the uncover and cook until the potatoes are tender, about 15 minutes.
Use an immersion blender or use a blender and purée the soup and sour cream until smooth.
Serve with cilantro and shredded cheese.
2 TBSP extra virgin olive oil
2 large potatoes, peeled and cut into small pieces
2 stalks celery, chopped
2 shallots, chopped (or 1/2 red onion)
Salt and pepper to season
1 (12oz) jar roasted red peppers, drained and rinsed
5 sun dried tomatoes
4 cups chicken broth
2/3 cup sour cream
1/4 cup chopped fresh cilantro
Shredded pepper jack cheese
Instructions:
Heat the olive oil in a large pot over medium high heat. Add the potatoes, celery, and shallots, 1/2 tsp salt and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes.
Add the red peppers, tomatoes, chicken broth, and 1 cup water. Cover and bring to a simmer, the uncover and cook until the potatoes are tender, about 15 minutes.
Use an immersion blender or use a blender and purée the soup and sour cream until smooth.
Serve with cilantro and shredded cheese.
7up Biscuits
***I'm not claiming these are the best biscuits in the world, but so fast and easy to whip up if you need some bread to serve with soup or something...pending you keep 7up on hand...***
Preheat oven to 450.
In a glass baking dish, place 1 cube of melted butter.
In mixing bowl combine:
2 cups Bisquick
1/2 cup sour cream
When mixed, pour in 1/2 cup 7up
This will make a very soft dough. Use some dry Bisquick on a cutting board to roll out dough and cut into desired shape.
Place in melted butter in baking dish, bake 10-12 minutes or until tops are golden brown.
Preheat oven to 450.
In a glass baking dish, place 1 cube of melted butter.
In mixing bowl combine:
2 cups Bisquick
1/2 cup sour cream
When mixed, pour in 1/2 cup 7up
This will make a very soft dough. Use some dry Bisquick on a cutting board to roll out dough and cut into desired shape.
Place in melted butter in baking dish, bake 10-12 minutes or until tops are golden brown.
Thursday, December 20, 2012
Rustic Rosemary Loaf
***My favorite Pinterest find yet! This tastes like something you'd get at Macaroni Grill or Johnny Carino's!***
Ingredients:
1 cup warm water
1 TBSP sugar
2 tsp yeast
1 tsp salt
2 TBSP fresh rosemary, chopped
1/4 tsp Italian seasoning ( or a pinch of each: garlic powder, dried oregano, dried basil)
1/4 tsp pepper
2 TBSP extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + more for kneading
1 egg whisked + 1 TBSP water
Extra chopped rosemary for sprinkling
*Disclaimer- I didn't have white whole wheat flour, or bread flour...so I just used regular flour, and it still turned out amazing.
Directions:
1. Place sugar and yeast in a mixing bowl. Add warm water. Let sit 10 minutes to proof.
2. Stir in the salt, seasonings, and olive oil. Add in flour to form a ball. Knead on a floured surface for five minutes. (I ended up adding about another 1/2 cup of flour to the original dough to help prevent the sticking because it was so soft).
3. Place dough in a lightly oiled bowl and cover. Let raised until doubled in size...about one hour.
4. Punch down dough. Form into a round loaf and place on a cornmeal dusted pizza stone. Cover and let raise 45 minutes.
5. Brush top of loaf with egg wash and sprinkle additional rosemary on top.
6. Bake in a 400 degree oven for 20-25 minutes until crust is browned and a hollow sound is made when tapping the loaf.
Ingredients:
1 cup warm water
1 TBSP sugar
2 tsp yeast
1 tsp salt
2 TBSP fresh rosemary, chopped
1/4 tsp Italian seasoning ( or a pinch of each: garlic powder, dried oregano, dried basil)
1/4 tsp pepper
2 TBSP extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + more for kneading
1 egg whisked + 1 TBSP water
Extra chopped rosemary for sprinkling
*Disclaimer- I didn't have white whole wheat flour, or bread flour...so I just used regular flour, and it still turned out amazing.
Directions:
1. Place sugar and yeast in a mixing bowl. Add warm water. Let sit 10 minutes to proof.
2. Stir in the salt, seasonings, and olive oil. Add in flour to form a ball. Knead on a floured surface for five minutes. (I ended up adding about another 1/2 cup of flour to the original dough to help prevent the sticking because it was so soft).
3. Place dough in a lightly oiled bowl and cover. Let raised until doubled in size...about one hour.
4. Punch down dough. Form into a round loaf and place on a cornmeal dusted pizza stone. Cover and let raise 45 minutes.
5. Brush top of loaf with egg wash and sprinkle additional rosemary on top.
6. Bake in a 400 degree oven for 20-25 minutes until crust is browned and a hollow sound is made when tapping the loaf.
Friday, December 7, 2012
Breakfast Casserole
Finally! A Pinterest success!
Ingredients:
I pkg refrigerated crescent rolls
1 lb ground sausage
4 eggs
3/4 cup milk
2 cups shredded cheddar cheese
1/4 tsp salt
1/8 tsp pepper
Dash of ground mustard
Splash of Worchestershire sauce
Instructions:
Preheat oven to 425 degrees. In a casserole dish, (9x13) press crescent roll dough together to seal seams.
In a pan on the stove, cook sausage. Drain.
Put crumbled sausage over dough. Sprinkle the cheese over sausage.
In another bowl, mix remaining ingredients until well blended. Pour over sausage and cheese.
Bake for 15 minutes or until set. Let sit for 5 minutes before serving.
Ingredients:
I pkg refrigerated crescent rolls
1 lb ground sausage
4 eggs
3/4 cup milk
2 cups shredded cheddar cheese
1/4 tsp salt
1/8 tsp pepper
Dash of ground mustard
Splash of Worchestershire sauce
Instructions:
Preheat oven to 425 degrees. In a casserole dish, (9x13) press crescent roll dough together to seal seams.
In a pan on the stove, cook sausage. Drain.
Put crumbled sausage over dough. Sprinkle the cheese over sausage.
In another bowl, mix remaining ingredients until well blended. Pour over sausage and cheese.
Bake for 15 minutes or until set. Let sit for 5 minutes before serving.
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