Friday, December 7, 2007

Melting Mint Brownies

I made these today and they are delicious. I actually had them at a Stake Activity Day Girls Father/Daughter Dinner & Dance. I got the recipe so that we can serve them at one of our activities. The mint layer just melts in your mouth.

Brownies--make this recipe or for faster service, make a box mix
1/2 c. butter
4 ounces unsweetened chocolate
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla extract
1 c. flour
1/2 tsp. salt

Heat the oven to 350 and great a 9-inch square pan.
Place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth.
In a separate bowl, whisk together the sugar and eggs.
Stir in the chocolate and the vanilla extract.
Finally, stir in the flour and salt until thoroughly combined.
Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean.
Cool for at least 1 hour.

Mint Frosting Layer
1/4 c. softened butter
2 1/2 c. confectioners sugar
1 1/2 to 3 Tbsp. milk
1/2 tsp. peppermint extract
green food coloring

Cream the butter and confectioners' sugar.
Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable.
Beat in the peppermint extract.
Tint to the desired shade with green food coloring.
Frost the cooled brownies, cover, and chill for 1 hour.

Chocolate Topping
3/4 c. semisweet chocolate chips
3 Tbsp. butter

Pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts.
Stir until smooth.
Pour the chocolate over the brownies and smooth it with a knife.
Refrigerate for 45 minutes or until the coating hardens.

Bring the brownies to room temperature, then cut.

Saturday, November 17, 2007

Pumpkin Crisp

I made this last night for a game night, and it was SO delicious and everyone really loved it. I think I first got this recipe while living in NY...and they had us make it for an Enrichment night at church. It is excellent and warm for fall eating...and anytime you want a delicious flavorful dessert.

1 package yellow cake mix
1 can (16 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 cup sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1 1/2 cups chopped pecans
3 Tbsp. brown sugar
1 cup melted butter

whipped topping

Preheat oven to 350.

Grease bottom of 9x13" pan.

Combine pumpkin, milk, eggs, sugar, spices and salt in large bowl.
Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Sprinkle with brown sugar.
Drizzle with melted butter.

Bake for 55-60 minutes or until golden and set.

Cool Completely.
Serve with whipped topping.
Refrigerate leftovers.

Tuesday, November 13, 2007

Tami’s Creamy Chicken Soup
(my friend made this for a holiday party one year and it was rather tasty. I just made it last Sunday and threw everything into the crock-pot before church--and it was great that way too)

2 big cans (26 oz each) cream of chicken soup (you can use 98% fat-free)
1 can evaporated milk
1-2 Tbsp. Mrs. Dash’s seasoning
3 Tbsp. chicken bullion

Put on stove and heat (not boiling). Turn down to lowest setting and add:
2-3 cups milk

In meantime boil:
frozen pack peas
frozen pack carrots

6 cubed potatoes

Boil & Shred:
5 chicken breasts (I used a rotisserie chicken--all de-boned and cut up)

Throw all in a pot together.
Add some water from chicken and potatoes. Simmer.
Put cheese on top when you serve.

This makes a huge serving for a crowd--you can get at least 2 meals from it, or you can halve the recipe.

Monday, October 8, 2007

Speedy Chicken Stir-Fry

We had this for dinner tonight. I got it from the Kraft's Food & Family book. You should subscribe to this if you don't get it--it's free--and it has really yummy and delicious recipes that are realistic for a family (not too difficult or over the top exotic). This gets added to our meal rotation for sure.

8 oz. angel hair pasta (capellini), uncooked
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame Dressing (you wont be sorry you bought this ingredient--it's fabulous)
2 Tbsp. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped Planters Dry Roasted Peanuts (we used some cashews)
Sesame Seeds (this was our own little add in)

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 minutes of the pasta cooking time.
Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6-8 minutes or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 minute; stirring occasionally.
Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 serving bowls; sprinkle with the nuts.
Makes 4 servings, 2 cups each.
Substitute: Use whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, instead of broccoli.

Thursday, September 6, 2007

Chicken Pot Pie - Good Family Meal

I got this recipe from a church friend of mine, Emily. Since then, we have added it to our meal-rotation as it is really quick and easy to make, I normally have the ingredients on hand and it is really yummy.

Chicken Pot Pie

2 chicken breasts, cooked and cubed (use any leftover chicken is great too)
pre-made pie crusts (comes in a box of 2 near crescent rolls/biscuits at store)
1 can cream of chicken soup (you can use the 98% fat free)
1 can sliced potatoes
1-2 Tbsp. dehydrated onions
frozen vegetables (use whatever is your favorite--I use peas and corn)

1/2 cup shredded cheddar cheese
2 pre-made pie crusts (comes in a box of 2 near crescent rolls/biscuits at store)

Place all ingredients except pie crust in pan. Heat over stove. Add salt and pepper to taste. Pour mixture into pie crust (deep dish pie plate is best). With additional pie crust, break into pieces and mix with 1/2 cup shredded cheddar cheese. Place on top of pie. Put pie on cookie sheet in case of spill-over. Cook at 400 for 35-40 minutes.

Tuesday, September 4, 2007

My Pampered Chef Party

Tonight I had my Pampered Chef party. It was so much fun and the recipe we made was fabulous. As an accent to the dish, we made Asiago Cheese Crisps...which were so easy and very yummy. I could see these going with any pasta dish and many other things. We had it with Chicken Primavera Risotto. So easy...try it out for an accent to your meal. It really set it off!

Asiago/Parmesan Cheese Crisps

Ingredients:Freshly Grated Asiago or Parmesan Cheese (use as much as you need)
Freshly Ground Pepper

Directions:Place grated cheese in a circle on a stone or a well greased pan.
Grind a bit of Pepper over the top of each cheese.
Place in the oven, 400 degrees, 5 minutes.
Watch until lightly browned.
Pull out of oven and shape decoratively if desired.

Friday, August 31, 2007

crock pot sausage dip

This dip is excellent to take to a game night, have at a party, take to a BBQ... It will be all gone. I don't know how else to explain it. My father, while visiting, even insisted I make it for we had it for dinner as a "taco salad"-type meal....not very healthy but VERY delicious.

Crock Pot Sausage Dip

1/2 lb cooked reduced fat ground sausage (browned)
8 oz low fat cream cheese
8 oz fat free sour cream
8 oz can Mexican stewed tomatoes (pureed)
1/2 medium onion (finely chopped)
1 clove garlic
2-3 cups shredded cheddar cheese

*Cook in mini crock-pot: high 2-4 hrs or low 4-6 hrs
*Serve with tortilla chips, on french fries, baked potatoes, etc.

raspberry trifle

I just got the beautiful new trifle bowl from Pampered Chef and I have made a couple of trifles already. Though I am a chocolate lover... this was rather refreshing and delightful. I found it on (one of my favorite sites for recipes) didn't disappoint. I made it for my book group "Literary Ladies" and it was rather enjoyable.

Raspberry Trifle

1 1/2 cups heavy cream
1/4 cup white sugar

2 (8 oz) pkgs cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar

1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

*In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.
*In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar.
*Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
*Slice pound cake into 18 1/2-inch slices.
*Drain raspberries, reserving juice.
*Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices.
*Drizzle with some raspberry juice.
*Spread one-fourth of the cream cheese mixture over cake.
*Sift one-fourth of the cocoa over that.
*Sprinkle with one-third of the raspberries.
*Repeat layers twice.
*Top with remaining cream cheese mixture, whipped cream and sifted cocoa.
*Cover and refrigerate 4 hours before serving.

A Place for Sharing Good Eats

I LOVE finding new recipes, and sharing them with friends and family. Nothing makes me happier (well...other things make me happier) but...I really love finding a new recipe that my family enjoys, that I enjoy making and that is just YUMMY! Most recipes that make it into my monthly rotations are: 1) Easy to Make 2) Don't require too many exotic ingredients 3) Are Yummy & 4) Taste Delicious.

I hope I can help you out with providing some good will take some time to get a good amount of recipes on here, but I'll start! If you want to post can email it to me and I'll post it here for you!