5.2.14

Greek Dip

 
 
If you are a feta cheese lover, hummus lover and Greek food lover, this is the dip for you.
I made this on New Years Eve and it was devoured that night.  It is a easy dip to assemble
with no cook time so this is definitely something you can make last minute.  If you are need of bringing an appetizer to a get together may I please suggest this? Yummy!
 
 
8 oz. (1 container) hummus (I used plain but next time I will use red pepper)
10 oz. Greek yogurt
1/4 red onion, minced fine
1 tomato, rough chopped
1/2 English cucumber, minced fine
1/2 cup kalamata olives, rough chopped
1 cup feta cheese, crumbled or cut into cubes
1 tbsp. parsley
 
Layer hummus, then Greek yogurt.  Next layer red onion, tomato, cucumber,
kalamata olives thin feta cheese.  Sprinkle with parsley.  Serve with pita chips, chips, etc.
 
 


22.1.14

Biscuits & Gravy Breakfast Casserole

 
 
Yum, Yum & Triple Yum.  This recipe is so quick and easy and even a bit tasty :)   I never love
casseroles, they are just not my thing.  However, when I seen this recipe it called out my name.  I love biscuits and gravy and who wouldn't love a spin on an oldie that's a goody?  :)  I found this over at Just A Pinch 
 
 
1 tube of buttermilk biscuits
6 eggs
1 package powder gravy mix
1 pound sausage
1 cup shredded cheese
1/2 cup milk (+ milk to make gravy if you use milk instead of water, I do)
salt and pepper to taste
 
Preheat oven to 350.  Take a 9 x 13 pan and spray with cooking spray.  Cut biscuits into 4 pieces and line the pan.  Brown the sausage and drain, spread over the biscuits and cover with shredded cheese.  Whisk milk, eggs, salt and pepper then pour over the pan.  Make gravy and pour over the mixture in pan.  Bake for 40-45 minutes. 
 
*I cut into 8 pieces and each serving is 470 calories.


17.1.14

Korean Beef

 
 
 
I have been wanting to make this for awhile now but I knew my husband wouldn't love it.  Well he went out of town and I thought I would give it a try, it was amazing.  I absolutely loved it and it is quick, easy and yummy.  If you need a quick meal this is a for sure go to recipe.  I found this over at Six Sisters Stuff go check them out they have an amazing blog!!!
 
 
 
Korean Beef
Ingredients:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Read more at http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html#duQUDg99uSlFpvVr.99
Korean Beef
Ingredients:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Read more at http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html#duQUDg99uSlFpvVr.99
Korean Beef
Ingredients:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Read more at http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html#duQUDg99uSlFpvVr.99
Korean Beef
Ingredients:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Read more at http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html#duQUDg99uSlFpvVr.99
Korean Beef
Ingredients:
1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Read more at http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html#duQUDg99uSlFpvVr.99
1 pound lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.


19.11.13

Caramel Apple Cheesecake Bars

 
 
I have been wanting to try these completely sinful, delectable bars for a long time now.  I always hesitated because I knew I would want to eat the entire pan and that would not be a good thing.  I am so glad my husband couldn't resist these and helped polish them off along with my parents or I would have needed some stretch pants! But oh man these are good!!!!  I found this recipe at my favorite food blog of all time The girl who ate everything
 
 
Ingredients
    Crust:
  • 2 cups all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 cup (2 sticks) butter, softened
  • Cheesecake Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar, plus 2 tablespoons, divided
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • Apples:
  • 3 Granny Smith apples, peeled, cored and finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Streusel Topping:
  • 1 cup firmly packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup (1 stick) butter, softened
  • Drizzle:
  • 1/2 cup caramel topping for drizzling after baked
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
  3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
  4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
  5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
  6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.
 
 
 
 


14.11.13

Spicy Sausage Pasta



Please excuse the horrible coloring in this picture, I had a filter on my iPhone that I could not for the life of me figure out how to turn off.  Anyways, if you want to see a spectacular photo please go take a peak over at KevinandAmanda's Blog where I found this recipe :)  This came out so good and my husband said it's a keeper!!  Husband and Wife approved, can't get much better then that unless I could have gotten toddler approved but he wouldn't try it and it does have a hint of spice :)  This is not your average pasta and definitely mixes it up a bit, what I am trying to say is go try it :)!!!

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chile's, Mild
1/2 cup heavy cream (I used about 3/4 cup, I thought it needed some more liquid)
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterrey Jack cheese, shredded
1/3 cup thinly sliced scallions


1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

4.10.13

Peach Cobbler Bars

 
 
Oh my gosh, I have been wanting to make these for awhile.  Unfortunately our peach selection in Wyoming is not that great and I never could find peach filling in our stores.  My aunt from California brought me some peaches and I could not resist trying this out.  I am so glad I did, it was delicious.  You could probably do any fresh fruit or pie filling you wanted but I loved, loved the peaches!  These were so quick and easy that you may just have time to make them right now!  I found this recipe over at The Recipe Critic who is one of my all time favorite blogs. I have never made a single thing of her site that I didn't love! 
 
 
Ingredients
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 1/4 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 4-5 ripe peaches
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • Glaze
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2 Tbs milk
 
  1. Cream together butter and sugar. Add eggs and beat well. Beat in extract.
  2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
  3. In a separate bowl, combine peaches, brown sugar and cinnamon.
  4. Grease a 9×13 and spread 3 cups batter.  Spread with pie filling. Drop remaining batter on top of pie filling.
  5. Bake at 350 for 25-30 minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.

5.9.13

Blueberry Lemon Pound Cake

 
 
I have been holding out on you guys.  You should be mad at me for not sharing this sooner.  This recipe is to die for, delicious, darn good!  I have been meaning to share it but life gets in the way, you know how it goes.  Please excuse the horrible picture and go make this asap!  Recipe adapted from The Novice Chef 
 
Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lemon zest
 1/2-3/4 cup fresh blueberries

Frosting:

PHILADELPHIA cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract


Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly mixing each time. Add vanilla extract and lemon zest, mixing until combined.  Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the blueberries.  Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

 In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.  Carefully frost on top of the cooled pound cake and store in fridge until ready to serve.