Sunday, December 16, 2012

Chicken Wing Dip

4-6 oz Frank's Original Hot Sauce
2 8-oz packages regular (not low fat) cream cheese
8 oz bottle Ranch or bleu cheese salad dressing
2 lg cans chicken, drained and flaked apart with a fork
8 oz shredded Monterey Jack or cheddar cheese

In a medium-size saucepan, bring hot sauce to a simmer over medium-low heat. Add cream cheese and stir continuously until fully melted. Stir in dressing.Add chicken and stir until fully coated. Add shredded cheese and stir until fully melted.
Transfer mixture to a small crock pot and heat on low. Or transfer to a small casserole dish and bake at 350°F until bubbly (approximately 20-25 minutes).
Serve warm with tortilla chips or tortilla scoops.
Be prepared to share many copies of this recipe!
Note: You may substitute two cups cooked and shredded chicken in place of canned chicken.

original link

French Onion Pasta


2 cups of uncooked penne pasta
1 to 1.5 cup of chicken stock
1 packet of Lipton's Onion Soup mix
1 shallot, finely diced
2 cloves of garlic, smashed
1/2 cup of marsala wine
4 tablespoons of light cream
1 tablespoon of flour
1/4 cup of shredded mozzarella cheese
1 tablespoon of EVOO

1- Cook pasta according to directions, set aside and keep warm.
2- In a saucepan, heat the EVOO. Add the scallions and garlic, stir continually until soft and fragrant.
3- Add the marsala wine, scraping the bottom of the pan to remove any stuck on pieces of onion.
4- Add the stock and soup mix packets, allow to cook on low for about 20 minutes.
5- Stir in flour, whisking continually until well incorporated and thickened.
6- Add the light cream, mix well.
7- Add the pasta to the sauce, stir well.
8- Pour into an oven safe dish. Top with the mozzarella cheese.
9- Set it under the broiler until the cheese gets a little crispy.

Original Link

Sunday, October 28, 2012

Crockpot Pizza Soup

The Ingredients.

--1 jar (14 oz) of pizza sauce
--3 empty jars full of water
--1 green bell pepper, seeded and chopped
--1/2 red onion, chopped
--1 cup sliced mushrooms
--1 can diced tomatoes, drained
--2 already-cooked Italian sausage 
--1 cup sliced pepperoni, sliced in quarters
--8 fresh basil leaves, chopped (or 1/2 T dried)
--1 T dried oregano
--1/2 to 1/3 cup of dried pasta (if your pasta is tiny, use 1/3 cup - if it's big, do 1/2)
--shredded mozzarella cheese (to add later)

The Directions.

Use a 5 or 6 quart crockpot for this recipe. Serves 4 hungry adults, or 2 hungry adults and 2 kids with enough leftovers to feed them all again.

Wash and prepare veggies. Dump them into the crockpot. Cut up the sausage into small pieces--I sliced, then cut the pieces in fourths. Add to crockpot. Cut up the pepperoni, add it, too. Add basil and oregano. Pour in the pizza sauce, and follow with three empty jars of water.

Cover and cook on low for 5-6 hours. Everything in this is already cooked, so you are really only heating through and allowing the flavors to meld.

Thirty minutes before serving, add the dry pasta, and turn to high. 

Garnish/top with shredded mozzarella cheese.

Original Link to the recipe

Sunday, October 21, 2012

Steamy Apple Cider

- 1/3 c firmly packed brown sugar
- 1/3 c heavy whipping cream
- 1 tsp vanilla extract
- 4 c apple cider, or apple juice
- dash of cinnamon

Stir together brown sugar and whipping cream in a large sauce pan. Cook, stirring constantly, over medium heat, until it starts to bubble. Stir in vanilla, apple cider and cinnamon, cook 10 min stirring often, garnish if desired.

Sunday, September 30, 2012

Zuppa Toscana

I can't take credit for this recipe, my good friend Joi passed it along to me a while ago.  It's a favorite in our house!!

Zuppa Toscana

6 cups of chicken stock
2 cups of milk
2 teaspoons salt
1 teaspoon ground pepper
1 table spoon red crushed peppers
1 package mild or hot sausage
1 small onion diced
1 clove of garlic
1 teaspoon basil
2 tablespoons oregano
4 medium potatoes diced
1 cup of mashed potatoes (use only if you want a thicker soup)
1/2 cup of carrot shredded finely
1 cup of heavy cream
3 cups of fresh kale

Bring stock, milk, crushed peppers, salt and pepper to a boil. Add potatoes and carrots, cook 15-18 minutes. 

In a skillet fry up sausage, onion and garlic

After the potatoes/carrots cook add sausage (including grease)
basil, oregano, and let cook about 10 minutes. Then add mashed potatoes (if desired) and fresh kale. Stir occasionally, until kale turns a vibrant green color. Finally add a cup of heavy cream and only cook about an additional 5 minutes. Then serve...we like to grate Parmesan as a garnish. So good!!

Saturday, September 29, 2012

Chicken Parmesan Soup


1/4  of a 16-oz (450-g) loaf French bread

2  tbsp (30 mL) olive oil

3  tbsp (45 mL) Garlic & Herb Rub, divided

1 1/2  cups (375 mL) unsalted chicken stock

2  cups (500 mL) marinara sauce

1  can (14.5 oz)  diced tomatoes with garlic and onion (about 1 3/4 cups/425 mL), undrained

2 1/2  cups (625 mL) diced cooked chicken breasts

3  garlic cloves

1  oz (30 g)  fresh Parmesan cheese

3/4  cup (175 mL) shredded mozzarella cheese, divided

1.  Cut bread into 3/4-in. (2-cm) cubes
using Color Coated Bread Knife. (You
should have about 2 cups/500 mL.)

2.  Toss bread cubes, oil and 1 tbsp (15 mL)
of the rub in Deep Covered Baker.

3.  Microwave bread cubes, uncovered,
on HIGH 3–4 minutes or until they
begin to brown, stirring every minute.
Spread croutons over a piece of
Parchment Paper to cool.

4.  Stir stock, remaining 2 tbsp (30 mL)
rub, marinara sauce, tomatoes,
chicken and garlic pressed with Garlic
Press into baker.

5.  Microwave, covered, on HIGH
11–13 minutes or until soup is hot.

6.  Grate Parmesan using Microplane(R)
Adjustable Fine Grater.

7.  Carefully remove baker from
microwave and stir in Parmesan.

8.  Top soup with half of the mozzarella
and sprinkle with half of the croutons.
Top with remaining mozzarella.

9.  Let stand, covered, 2–3 minutes or
until cheese is melted. Serve soup
with remaining croutons.

Yield: 6 servings

Cook's Tip: Garlic Oil can be
substituted for the olive oil, if desired.

We chose unsalted stock in this recipe
because it's a fast and easy way to give
the soup concentrated chicken flavor
without adding too much salt.

Croutons can be stored at room
temperature in an airtight container or
resealable plastic bag for 3 to 5 days.
Make extra and save them for your

Saturday, September 22, 2012

Apple Crisp

10 C apples - cored, peeled & sliced
1 C sugar
1T flour
1t cinnamon
1/2 c water
1C quick cooking oats
1C all purpose flour
1C brown sugar
1/4t baking soda
1/4tsp baking powder
1/2 c butter, melted

1. Preheat oven to 350*
2. Placed sliced apples in a bowl.  Combine sugar, flour & cinnamon & mix well.  Pour over apple slices and stir until the apples are coated.  Place apples in a 9x13 baking dish.  Pour water evenly over the apples.
3.  Combine oats, flour, brown sugar, baking soda & baking powder in a bowl.  Add in melted butter and stir until combined. Crumble evenly over the apple mixture.
4.  Bake for 45 minutes.

Tuesday, June 26, 2012

Orange Cream Pop Cupcakes

Orange Cream Pop Cupcakes

Makes: 27 servings
Serving size: 1 cupcakeYield: 27 (2-1/2 inch) cupcakes
Prep: 40 minsBake: 350°F 18 mins to 20 minsCool: 45 mins
  • 1
    ounce package orange-flavor gelatin
  • 1
    2-layer-size package white cake mix
  • 1
    4-serving-size package cheesecake instant pudding and pie filling mix
  • 1 1/4
    cups orange juice
  • 4
  • 1/3
    cup vegetable oil
  • 1
    teaspoon vanilla
  • 1
    recipe Cream Pop Frostings
  • Wooden craft sticks (optional)
1.Preheat oven to 350 degrees F. Line twenty-seven 2-1/2-inch muffin cups with foil bake cups. Set aside 2 teaspoons of the gelatin for the Cream Pop Frostings. In a mixing bowl beat the remaining gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla.
2.Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
3.Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4.Spoon orange-flavor Cream Pop Frosting into a pastry bag fitted with a large round tip. Spoon the vanilla-flavor Cream Pop Frosting into another pastry bag fitted with a small star tip. Pipe orange frosting onto each cupcake to cover the top. Pipe a medium-size star of white frosting onto each cupcake. If desired, insert a crafts stick into top of each cupcake. Makes 27 (2-1/2-inch) cupcakes.
Cream Pop Frosting
  • 1
    recipe Cream Cheese Frosting
  • 1/4
    teaspoon vanilla
  • 1
    teaspoon finely shredded orange peel
  • Few drops orange food coloring (optional)
Prepare Cream Cheese Frosting. Transfer one-fourth of the frosting to a small bowl; beat in vanilla. To the remaining bowl of Cream Cheese Frosting add the reserved orange gelatin from the cupcakes and the orange peel. If desired, add a few drops orange food coloring. Beat to combine.

Cream Cheese Frosting

Yield: 2-1/2 cups frosting (enough to frost tops and sides of two 8- or 9-inch layers)
  • 1
    ounce package cream cheese, softened
  • 1/2
    cup butter, softened
  • 2
    teaspoons vanilla
  • 5 1/2 - 6
    cups powdered sugar
In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in the refrigerator.

nutrition facts (Orange Cream Pop Cupcakes)
  • Servings Per Recipe 27,
  • Calories 304,
  • Protein (gm) 3,
  • Carbohydrate (gm) 47,
  • Fat, total (gm) 12,
  • Cholesterol (mg) 50,
  • Saturated fat (gm) 5,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 2,
  • Sugar, total (gm) 41,
  • Vitamin A (IU) 243,
  • Vitamin C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 24,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 255,
  • Potassium (mg) 70,
  • Calcium (DV %) 50,
  • Iron (DV %) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

Tuesday, June 5, 2012

Rhubarb Cake

·         1/2 cup butter, softened
·         1 1/2 cups brown sugar, firmly packed
·         1 egg
·         1 teaspoon vanilla extract
·         2 cups flour
·         1/4 teaspoon salt
·         1 teaspoon baking soda
·         1 tablespoon fresh lemon juice
·         1 cup milk
·         2 cups coarsely chopped fresh rhubarb
·         1/2 cup pecans or walnuts, chopped
·         1/2 cup granulated sugar
·         1 teaspoon ground cinnamon
In a large mixing bowl with electric hand-held mixer, cream the butter until it is light and fluffy. Add the brown sugar slowly, continuing to beat, until the mixture is well blended and fluffy. Beat the egg and vanilla into the creamed mixture until well-blended.
In a separate bowl sift together the flour, salt, and baking soda. Combine the lemon juice and milk; add it alternately with the flour mixture to the creamed mixture, beginning and ending with the dry ingredients. Beat after each addition, just enough to blend. Gently fold the chopped rhubarb into the batter; spoon into a greased and floured 9x13x2-inch pan, spreading evenly.
In a small bowl blend together the nuts, granulated sugar, and cinnamon and sprinkle evenly over the top of the rhubarb cake. Bake in a preheated 350° oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan at least 25 minutes, then cut into squares and serve.
Serve with a dollop of sweetened whipped cream or whipped topping

Saturday, May 12, 2012

Original Homemade Italian Beef

We just had this for dinner and it was delicious!!


  • 3 pounds beef chuck roast
  • 3 (1 ounce) packages dry Italian salad dressing mix
  • 1 cup water
  • 1 (16 ounce) jar pepperoncini peppers
  • 8 hamburger buns, split


  1. Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

Original Link

Sunday, April 22, 2012

I may never make regular lasagna again!

Skillet Lasagna


1 jar (24-26 oz or 680-700 mL) marinara sauce
3 cups (750 mL) water
8 oz (250 g) lasagna noodles
1 lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed
2 garlic cloves, pressed
2 oz (60 g) Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley, divided
1 cup (250 mL) fresh whole milk ricotta cheese (about 8 oz/250 g, see Chef's Corner)
1/2 cup (125 mL) shredded mozzarella cheese
1/4 tsp (1 mL) coarsely ground black pepper
Additional grated Parmesan cheese (optional)

1.  Combine sauce and water in (12-in./30-cm) Skillet. Cover; bring to a boil.

2.  Meanwhile, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.

3.  As noodles cook, place sausage into (10-in./25-cm) Skillet; cook and stir over medium-high heat 6-8 minutes or until sausage is no longer pink, breaking into crumbles using Mix 'N Chop. Add pressed garlic; cook 1 minute. Remove from heat. Stir sausage into noodles and sauce.

4.  Meanwhile, grate Parmesan cheese using Deluxe Cheese Grater. Chop parsley using Santoku Knife; set aside 1 tbsp (15 mL) parsley for garnish. Combine cheeses, remaining parsley and black pepper in Classic Batter Bowl. Scoop cheese mixture over noodles using Medium Scoop. Cover Skillet and simmer gently 3-5 minutes or until cheese is melted and ricotta mixture is heated through.

5.  To serve, sprinkle lasagna with reserved parsley and additional Parmesan cheese, if desired.

Yield:  6 servings

Wednesday, April 18, 2012

Strawberry Daiquiri Cupcakes

- 1 bx strawberry cake mix
- 1 bag of frozen strawberries
- 1 c strawberry daiquiri mixer
- 1/4 c rum
- 1-3 eggs (depending on what the box calls for)
- 1/4-1/2 c oil or butter (depending on what the box
calls for)
- 6-8 c powder sugar
- 1 3/4 stk unsalted butter, soften
- 1/4 c rum
- 1/4 c daiquiri mix
1.   Pre-heat oven as directed on box.
2.   Add the correct amount of butter/oil and eggs as directed on box.
3.   When it comes to the amount of liquid you need to use (the water) substitue the mixer and the rum. (my box says 1 1/4 c. water so I used 1c. mixer and 1/4 c. rum)
4.   Mix all ingredints together and spoon into cupcake holders. Bake as directed. It should make 15-20 cupcakes
5.   While the cupcakes are baking take the frozen strawberries in a bowl and cover with some rum. You will need enough berries for one on each cupcake. Let the berries soak in the rum and remember to stir them ever so often.
6.   * If you want a little extra rum in the cakes. Take a small bowl and fill it with rum. Before icing the cakes dip the tops of each one in the rum. It gives it just that extra kick! ;)
7.   Now for the icing:
8.   In a large bowl, beat the butter with an electric mixer for 1 minute.
9.   Add 6 cups of confectioners’ sugar, the rum, and the mixer. Beat on low speed until creamy. Gradually add the remaining confectioners’ sugar, a little at a time, until the frosting is thick and creamy.
10.   Once the cupcakes are cooled completely...In a icing bag or (what I use) a gallon zip lock bag fill it with the icing (if using the zip lock, once it is full just cut the tip of one cornor to make a small hole {about the size of your pinky finger tip})
11.   Ice the top of each cake and then place one drunk strawberry on each one and enjoy!!!!
12.   * If you are making these and you want to make them child freindly, replace the 1/4 cup rum in the cake with 1/4 cup water and the 1/4 cup rum in the icing with 1/4 cup milk.