2/5ths through the work week! Or if you're a slacker like me...yours hasn't started ;)
Now I have to be honest, the last two recipes....came from pinterest. I wasn't cool or inventive or experienced enough to just whip those babies up. The next recipe- mostly mine, & mostly accidental because I messed up the recipe I was supposed to be making.
So, here we are:
Chicken Enchiladas! (Curt claims they're his fave)
Ingredients:
-1 can chicken breast (you can grill/cook up your own chicken, I like to cheat!)
-1 can cream of chicken soup
-1 (8 oz) sour cream (I use light)
-1 jar picante sauce (or salsa)
-2 c shredded cheese (I use monterey jack or the like)
-8-10 tortilla shells
Directions:
-Preheat oven to 350-375 degrees
-Mix chicken, soup, sour cream, about 1 cup of salsa/picante sauce, and 1 cup of cheese
-grease a 13x9 pan, add a little salsa to the bottom
-spread a little chicken mix on one end of a tortilla shell & roll the tortilla
-place seam side down in pan
-top with remaining salsa (or remaining chicken mixture if you end up with extra OR if you use all the salsa in the tortillas themselves)
-top with cheese
-bake 30-35 minutes
Note: the one thing with this recipe, since I threw stuff together and make it all the time, I don't have a real actual recipe-so I think I cook the enchiladas at 350 one time, then 375 the next...it should really matter-use your judgement. And there are times I add more cheese or not the whole container of sour cream, etc. I have faith if I can manage to make these, you can too!!!!!
Tuesday, January 31, 2012
Monday, January 30, 2012
Making Monday a little better....
If you didn't figure me out yet, I like EASY! yummy & easy. When I'm looking for new recipes to try, if the recipe has like 12 or more ingredients, I definitely reconsider making them. Especially if there is like 8 different spices at a 1/4 teaspoon each. So this recipe sounded DELISH and was super easy. And something kids & kids @ heart will love.
Cake Batter Rice Crispy treats (mmhmmm)
Ingredients:
3 tbsp butter or margarine
1 (10 or 10.5oz) bag of mini marshmallows
1/3 c yellow cake mix (the dry mix itself)
6 c rice crispies
fun sprinkles!
Directions:
-Melt the butter & marshmallows- easy enough to do in the microwave
-Add in the cake mix, a little bit at a time- this helps it incorporate better so you get that cake mix-y taste
-Stir in the rice crispies, and once mixed add in some sprinkles to make them look all pretty
-Spread the rice crispy mix in a lightly greased 13x9 pan
-Sprinkle a little more "pretties" on top, & let set for about 30 minutes before digging in.
-----> yes, yes, a half hour. In the mean time do the dishes and maybe a few crunches so you won't feel as guilty when you eat like 5 of these...yes they are that good :)
Hope you all have a great day! Check back soon for more yumminess!
Cake Batter Rice Crispy treats (mmhmmm)
Ingredients:
3 tbsp butter or margarine
1 (10 or 10.5oz) bag of mini marshmallows
1/3 c yellow cake mix (the dry mix itself)
6 c rice crispies
fun sprinkles!
Directions:
-Melt the butter & marshmallows- easy enough to do in the microwave
-Add in the cake mix, a little bit at a time- this helps it incorporate better so you get that cake mix-y taste
-Stir in the rice crispies, and once mixed add in some sprinkles to make them look all pretty
-Spread the rice crispy mix in a lightly greased 13x9 pan
-Sprinkle a little more "pretties" on top, & let set for about 30 minutes before digging in.
-----> yes, yes, a half hour. In the mean time do the dishes and maybe a few crunches so you won't feel as guilty when you eat like 5 of these...yes they are that good :)
Hope you all have a great day! Check back soon for more yumminess!
Monday again?!?!
Most of you are probably thinking, Kelli is blogging again?!?! We thought she gave up since it's been like 3 weeks. Well.....done with my rotation so I will hopefully have more time to keep updating this, and to keep trying new recipes to give to you!
Since I have missed a few weeks, I will present to you TWO recipes! crazy, eh? I'm feeling generous today, so just go with it :)
My first recipe- DONUTS! and they are easy! not healthy, but easy!
Ingredients:
vegetable oil/canola oil
1 tube of refrigerated biscuits- like Grands, but NO flaky layers!!!
butter, melted
sugar/cinnamon mixed to your liking!
Steps:
-heat oil in a deep skillet
-take biscuits out and cut a small circle in the middle of each (I used a circle about 2/3 of an inch in diameter, use however big or small you'd like!
-once oil is heated, carefully put the biscuits in the oil & fry (warned you they aren't healthy!)
-cook til one side is browned, and using tongs flip the donut to cook the other side
--->note: my oil got a little too hot, so the outsides of the donuts would be brown, but the middle wasn't cooked....so just consider having the oil not SUPER hot, or your donuts will be looking really dark
-remove from oil and place some melted butter on the donut, and sprinkle with cinnamon sugar
--->ok, so I thought I'd save the extra 25 calories and not dip the donuts in the butter and instead just sprinkle cinnamon/sugar when they were fresh out of the fryer, but the sugar didn't really stick......
I topped mine with chocolate frosting & apple pie filling-which was my favorite (yes people, I thought the fruit was better than CHOCOLATE! crazy, huh?). They would probably be tasty with a powdered sugar/milk glaze too.
ENJOY :) It's a monday, splurge a little for some calories to get you through the day!
Since I have missed a few weeks, I will present to you TWO recipes! crazy, eh? I'm feeling generous today, so just go with it :)
My first recipe- DONUTS! and they are easy! not healthy, but easy!
Ingredients:
vegetable oil/canola oil
1 tube of refrigerated biscuits- like Grands, but NO flaky layers!!!
butter, melted
sugar/cinnamon mixed to your liking!
Steps:
-heat oil in a deep skillet
-take biscuits out and cut a small circle in the middle of each (I used a circle about 2/3 of an inch in diameter, use however big or small you'd like!
-once oil is heated, carefully put the biscuits in the oil & fry (warned you they aren't healthy!)
-cook til one side is browned, and using tongs flip the donut to cook the other side
--->note: my oil got a little too hot, so the outsides of the donuts would be brown, but the middle wasn't cooked....so just consider having the oil not SUPER hot, or your donuts will be looking really dark
-remove from oil and place some melted butter on the donut, and sprinkle with cinnamon sugar
--->ok, so I thought I'd save the extra 25 calories and not dip the donuts in the butter and instead just sprinkle cinnamon/sugar when they were fresh out of the fryer, but the sugar didn't really stick......
I topped mine with chocolate frosting & apple pie filling-which was my favorite (yes people, I thought the fruit was better than CHOCOLATE! crazy, huh?). They would probably be tasty with a powdered sugar/milk glaze too.
ENJOY :) It's a monday, splurge a little for some calories to get you through the day!
Friday, January 13, 2012
TGIF!!!
Congrats everyone! You juuussttt about made it to the weekend! And in honor of Friday, I present to you a drink recipe!
I put this together randomly and it turned out to be a hit- had a Christmas party to attend to and I'm horrible at thinking of drink ideas so after wandering down the frozen food aisle looking at the juice flavors, I grabbed this one--- white grape raspberry concentrate by Welch's----and mixed it up like this:
Random Raspberry Punch (ok....no points for creativity on that name, but feel free to make suggestions!)
-1 can of white grape raspberry juice concentrate, mostly thawed out
-2 L sprite, chilled
-1 bottle of raspberry vodka (we used Smirnoff)
Directions: pour juice, sprite, and vodka into a punch bowl. Add ice to serve chilled. Drink up!!!
and please remember: Don't drink and drive!!!
enjoy your weekend everyone :)
I put this together randomly and it turned out to be a hit- had a Christmas party to attend to and I'm horrible at thinking of drink ideas so after wandering down the frozen food aisle looking at the juice flavors, I grabbed this one--- white grape raspberry concentrate by Welch's----and mixed it up like this:
Random Raspberry Punch (ok....no points for creativity on that name, but feel free to make suggestions!)
-1 can of white grape raspberry juice concentrate, mostly thawed out
-2 L sprite, chilled
-1 bottle of raspberry vodka (we used Smirnoff)
Directions: pour juice, sprite, and vodka into a punch bowl. Add ice to serve chilled. Drink up!!!
and please remember: Don't drink and drive!!!
enjoy your weekend everyone :)
Wednesday, January 11, 2012
HAPPY BIRTHDAY MOM!!!
Happy 50th-ish birthday to my amazing mom- who has taught me so much- medicine, patience, loving, laundry, and of course COOKING!!! In her honor, I dabbled into the unknown and tried a new recipe- and here it is folks!
(Mom- if you're reading- surprise! this is what dessert is tonight!)
Mini Nutella Cheesecakes
Ingredients-
12 chocolate hazelnut pirouette cookies, crushed
2-3 tbsp melted butter/margarine
----mix these, and put in the bottom of a cupcake pan-lined- makes 12
2- (8 oz) cream cheese, softened (I use the 1/3 fat ones- Neufchatel cheese)
1/2 c white sugar
1 tsp vanilla
2 eggs
4 tbsp nutella
Preheat oven to 325. Blend cream cheese, sugar, and vanilla. Add eggs and beat well. Fill cups w/ about 1/2-2/3 the batter. Stir in nutella in the remaining batter, and distribute to each cup, topping off the cheesecake filling.
Bake at 325 for 20-25 minutes- remove, let cool, and keep chilled
I then melted a little milk chocolate chips and drizzled over the top...which you could do with about anything. The part I suck the most at is presentation- so this is what I got (don't judge):
I hadn't made these before- and after trying them, the bottom was a little chewy/sticky/weird. It tasted alright, but I may forgo the sounds-like-a-good-idea pirouette cookies and just do straight up chocolate crust
Also- I would have swirled the nutella layer more into the plain cheesecake layer- they probably would have set up better & looked a lot better too!!! OR maybe just add more nutella and do straight up nutella cheesecake instead of layers.
bottom line: tasty.....not healthy.....but tasty. ENJOY :)
(Mom- if you're reading- surprise! this is what dessert is tonight!)
Mini Nutella Cheesecakes
Ingredients-
12 chocolate hazelnut pirouette cookies, crushed
2-3 tbsp melted butter/margarine
----mix these, and put in the bottom of a cupcake pan-lined- makes 12
2- (8 oz) cream cheese, softened (I use the 1/3 fat ones- Neufchatel cheese)
1/2 c white sugar
1 tsp vanilla
2 eggs
4 tbsp nutella
Preheat oven to 325. Blend cream cheese, sugar, and vanilla. Add eggs and beat well. Fill cups w/ about 1/2-2/3 the batter. Stir in nutella in the remaining batter, and distribute to each cup, topping off the cheesecake filling.
Bake at 325 for 20-25 minutes- remove, let cool, and keep chilled
I then melted a little milk chocolate chips and drizzled over the top...which you could do with about anything. The part I suck the most at is presentation- so this is what I got (don't judge):
 |
| How it looks on the inside |
I hadn't made these before- and after trying them, the bottom was a little chewy/sticky/weird. It tasted alright, but I may forgo the sounds-like-a-good-idea pirouette cookies and just do straight up chocolate crust
Also- I would have swirled the nutella layer more into the plain cheesecake layer- they probably would have set up better & looked a lot better too!!! OR maybe just add more nutella and do straight up nutella cheesecake instead of layers.
bottom line: tasty.....not healthy.....but tasty. ENJOY :)
Sunday, January 8, 2012
Football Food!
In honor of Sunday and the playoffs, I present to you something my wonderful boyfriend Curt came up with, with an idea from someone else.....
Pepperjack Stuffed Meatballs!
guaranteed to make watching the Vikings lose every Sunday just a littttle bit better :)
the recipe is a little rough as we just went on the fly, but here's the basics:
Ingredients:
-1 lb ground beef
-1 lb ground pork
-salt, pepper, minced garlic (or any other seasoning of your choice, to your liking)
-1 egg
-1 c crushed saltine crackers (or more- just add until the meatballs have a consistency and can form/stick together- not too dry though)
-chunks/cubes of cheese- we used pepper jack but you could use any cheese you like. But no guarantees if you choose like bleu cheese and it's nasty!
-We were going to add some finely chopped onions, but forgot- so you can just add stuff into the meat mixture if you're up for it
Directions:
-Mix all ingredients by hand, except for the cheese
-grab some meat mixture and form into a meatball, then put an indent in the middle
-stuff the cheese in
-reform into a large circle (like a small snowball size- just make sure the cheese is locked away in the middle and you can't see it)
-put a little olive oil in a pan on the stove and brown meatballs on each side
-Bake meatballs on a cookie tray at 350 degrees for 20 minutes or so
We dipped these in honey bbq sauce, but feel free to mix up the dips too- bbq sauce, ketchup, etc.
Now you're ready for some football! Just try not to get bbq sauce on your Vikings jersey- heaven forbid that rag gets dirty! (haha) GO PACK GO!
Pepperjack Stuffed Meatballs!
guaranteed to make watching the Vikings lose every Sunday just a littttle bit better :)
the recipe is a little rough as we just went on the fly, but here's the basics:
Ingredients:
-1 lb ground beef
-1 lb ground pork
-salt, pepper, minced garlic (or any other seasoning of your choice, to your liking)
-1 egg
-1 c crushed saltine crackers (or more- just add until the meatballs have a consistency and can form/stick together- not too dry though)
-chunks/cubes of cheese- we used pepper jack but you could use any cheese you like. But no guarantees if you choose like bleu cheese and it's nasty!
-We were going to add some finely chopped onions, but forgot- so you can just add stuff into the meat mixture if you're up for it
Directions:
-Mix all ingredients by hand, except for the cheese
-grab some meat mixture and form into a meatball, then put an indent in the middle
-stuff the cheese in
-reform into a large circle (like a small snowball size- just make sure the cheese is locked away in the middle and you can't see it)
-put a little olive oil in a pan on the stove and brown meatballs on each side
-Bake meatballs on a cookie tray at 350 degrees for 20 minutes or so
We dipped these in honey bbq sauce, but feel free to mix up the dips too- bbq sauce, ketchup, etc.
Now you're ready for some football! Just try not to get bbq sauce on your Vikings jersey- heaven forbid that rag gets dirty! (haha) GO PACK GO!
Saturday, January 7, 2012
WELCOME!!!
Hello friends, family, and random people who may have found my blog! As many of you know, I LOVE food and I love to cook up new recipes & old faves. After teasing people on facebook with statuses announcing yummy food, I decided to start an outlet to share my food adventures AND share recipes with you all. Chances are, I may not post as often as I should or want, but I'll try my best to keep you interested and your bellies full.
To start, I'll entice you with a recipe I just came across this past week and it turned out with positive results- so here it is folks!!!!
Cookie Dough Truffles
(eggless! so moms abound can't yell at you about salmonella poisoning!)
Ingredients:
-1/2 c butter, softened
-3/4 c packed brown sugar
-1 tsp vanilla
-2 1/2 c all-purpose flour
-1 can (14 oz) sweetened condensed milk
-1/2 c mini chocolate chips
-1 1/2 lb chocolate candy coating (& any decor ideas!) (I wound up just using 2 (12 oz) bags of milk chocolate chips to coat and they turned out yummy)
Directions:
-Cream butter and brown sugar until fluffy.
-Beat in vanilla.
-Gradually add flour and sweetened condensed milk-alternating (as in, add a little flour, little milk, so on) & beat well. The recipe says 2 1/2 cups of flour, I had to add a little more in because the dough was sticky. -Stir in chocolate chips.
-Shape into 1-inch balls. I had to put the dough in the fridge for like 10 minutes so it was easier to roll into balls.
-After rolling into balls, I put them in the freezer, covered, for about a half hour- this made them easier to dip in chocolate, which is the next step.
-Melt the chocolate and then dip the dough balls in, and place on a tray for chocolate to harden.
-Once all are complete, put the truffles in the fridge- they must be kept refrigerated.
If I had tips on dipping the dough balls into the chocolate, I would give them but I cannot say they looked pretty when I finished them! I put each ball in the chocolate, and covered it with chocolate and put a fork under it to lift it out of the chocolate, letting some extra chocolate drip. I then put a large cookie sheet down, covered it with wax paper, then put on a wire drying rack- this worked, but after refrigeration when I tried to remove the truffles some of the bottoms ripped off.
The end result though...TASTY! Not guilt-free, but can hit the sweet tooth. Hope you guys enjoy this and any recipe to come :)
To start, I'll entice you with a recipe I just came across this past week and it turned out with positive results- so here it is folks!!!!
Cookie Dough Truffles
(eggless! so moms abound can't yell at you about salmonella poisoning!)
Ingredients:
-1/2 c butter, softened
-3/4 c packed brown sugar
-1 tsp vanilla
-2 1/2 c all-purpose flour
-1 can (14 oz) sweetened condensed milk
-1/2 c mini chocolate chips
-1 1/2 lb chocolate candy coating (& any decor ideas!) (I wound up just using 2 (12 oz) bags of milk chocolate chips to coat and they turned out yummy)
Directions:
-Cream butter and brown sugar until fluffy.
-Beat in vanilla.
-Gradually add flour and sweetened condensed milk-alternating (as in, add a little flour, little milk, so on) & beat well. The recipe says 2 1/2 cups of flour, I had to add a little more in because the dough was sticky. -Stir in chocolate chips.
-Shape into 1-inch balls. I had to put the dough in the fridge for like 10 minutes so it was easier to roll into balls.
-After rolling into balls, I put them in the freezer, covered, for about a half hour- this made them easier to dip in chocolate, which is the next step.
-Melt the chocolate and then dip the dough balls in, and place on a tray for chocolate to harden.
-Once all are complete, put the truffles in the fridge- they must be kept refrigerated.
If I had tips on dipping the dough balls into the chocolate, I would give them but I cannot say they looked pretty when I finished them! I put each ball in the chocolate, and covered it with chocolate and put a fork under it to lift it out of the chocolate, letting some extra chocolate drip. I then put a large cookie sheet down, covered it with wax paper, then put on a wire drying rack- this worked, but after refrigeration when I tried to remove the truffles some of the bottoms ripped off.
The end result though...TASTY! Not guilt-free, but can hit the sweet tooth. Hope you guys enjoy this and any recipe to come :)
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