Tuesday, January 31, 2012

Super Bowl Recipes


This is awesome with tortilla chips but also veggies!

Easy, Spicy, Filling, Warm. Enough said.

This is my favorite dip recipe of all times.

Easy Pick Up Food:

You won't have these left over. That's a promise.

These are so delicious! They would be a great heavy food
to chow down on and watch the game!

Super Sweet Endings:

These are good any time, any where, any day!

These would be so cute with your teams color sprinkles!

Who doesn't love a good brownie?

I have some other great super bowl recipes coming up this week!

Wednesday, January 25, 2012

5 Spice BBQ Pulled Pork in the Crock Pot

We love pulled pork in our house! I'm sure you have realized that if you have been reading this blog for any amount of time. This latest recipe smelled awesome while it was cooking in the crock pot then it tasted even better when it was dinner time! I did add an ingredient but over all I kept the amounts the same from the original. I found this recipe over at I Wash...You Dry.

1 Boston Butt
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Chipotle Chili Powder
1/2 cup Apple Juice

Mix the salt, pepper, onion powder, garlic powder, and chipotle chili powder together. Rub all over the Boston Butt. Place the pork in the crock pot. Pour the apple juice in the bottom of the crock pot. Turn on low and cook for 6 to 8 hours.

Monday, January 23, 2012

Crock Pot Creamy Mushroom Chicken

I love my crock pot. I love easy. I love mushrooms. and I love this recipe. I found it over and Chef Mommy and tweaked it a tiny baby bit.

3-4 boneless skinless chicken breast
8 oz sliced mushrooms
1/4 cup butter
1 Italian dry salad dressing mix (.7oz)
1 can cream of mushroom soup
1/2 cup dry white wine or milk
4 oz chive and onion cream cheese

Over the stove melt together butter, cream of mushroom soup, milk, cream cheese and Italian dressing mix. Place the chicken breast and mushrooms in the crock pot. Pour the sauce over. Cover and cook on low for 5 hours. Serve over rice or mashed potatoes.

Wednesday, January 18, 2012

Toffee and Chocolate Chip Cookies

The second I saw this recipe I knew I had to find a reason to make it! Watching the Bachelor with the girls was the perfect excuse. Have to say they were great, who doesn't love toffee? The recipes is from Your Homebased Mom.

1 cup butter (softened)
1 cup packed brown sugar
1 tsp baking powder
1/4 tsp salt
1 egg
1 1/2 tsp vanilla
2 1/4 cup flour
1 cup toffee pieces
1 cup milk chocolate chips

Heat oven to 300. In a medium mixing bowl cream butter on medium speed for a minute. Add in the sugar, baking powder and salt and mix well. Beat in egg and vanilla. Stir in flour then add toffee bits and milk chocolate chips. Shape into 1 inch balls and bake on an ungreased baking sheet for 15 to 18 minutes.

Tuesday, January 17, 2012

Pork Chops in Onion Sauce

I always have a hard time finding pork chop recipes that don't dry out and end up being bad. This recipes was good though! Gray and I both liked it and I will be making it again for sure! I found this recipe on Pinterest and it's from food.com.

4 pork chops
salt and pepper
1 1/2 tbsp flour
1 1/2 tbsp vegetable oil
2 medium onions (sliced)
1/2 cup beer
1/2 cup hot beef broth
1 tbsp cornstarch

Season pork chops with salt and pepper then dredge in flour. Heat oil, add the pork chops and fry for 3 to 4 minutes on each side. Add onions and cook for 5 more minutes, turning at least once. Add beer and broth to the pan. Remove pork chops and place in a 350 degree oven. Add salt and pepper to season the sauce. Blend cornstarch with a bit of water then add to the sauce to thicken, cook until bubbly and desired consistency. Remove pork chops from oven and top with sauce.

Monday, January 16, 2012

Dipping Bread

This is the best bread ever. It's very similar to a certain Italian chain restaurant's famous bread but according to Gray it's better than theirs! I found the recipe over at In Katrina's Kitchen. It's also crazy easy to make and taste like you worked forever on it when really most of the time it's sitting the kitchen while you are doing other things!

1 tbsp active dry yeast (or one packet)
1 tbsp sugar
1 Cup warm water (105°-115°F)
2 1/2 cups flour (separated)
1 tsp salt
1 tsp dried Italian seasoning
2 tbso olive oil
Sea salt

Place sugar, water and yeast in a bowl. Let it sit for 8 to 10 minutes until foamy. Add 2 cups of flour, salt and Italian seasoning. Mix with a dough hook attachment or by hand adding flour as needed for around 10 minutes. Place in a greased bowl and cover with a towel. Let rise for an hour. Punch down and let sit for 5 minutes. Punch down again and divide into 4 pieces, shape and place on a greased sheet pan, brush with olive oil and let rise for 25 more minutes. Sprinkle with sea salt and bake at 400 for 12-16 minutes. Once out of the oven brush again with remaining olive oil.

Thursday, January 12, 2012

Maple Mashed Sweet Potatoes

These potatoes go with the Bacon Rosemary Chicken but they would be a great addition to lots of meals! Super easy, tons of flavor and ready to impress your guests! This recipe is from Cassie Craves.

3 medium or 2 large sweet potatoes (peeled and cubed)
4 tbsp maple syrup (divided)
1/2 cup brown sugar
3 tbsp unsalted butter
3 tbsp heavy cream or half and half
1/4 tsp vanilla
1/4 tsp salt

Boil the potatoes with 2 tablespoons of maple syrup for 20 minutes. White the potatoes are boiling, melt the remaining ingredients over medium heat in saucepan. Bring to a boil. Continue to cook for 5 minutes to thicken it, stir often. Drain potatoes, return to pan and mash with a potato masher. Slowly add and stir in the maple mixture. Add as much or as little as you like until you get the desired consistency for the potatoes. Serve right away.

Wednesday, January 11, 2012

Bacon Rosemary Chicken

The second I saw this over at Cassie Craves I knew I had to make it!!! She raved about it and she was sooo right. This is one of the best meals I have ever made. Gray and I both couldn't get over how perfect the flavors were and moist the chicken was! Tomorrow I am posting the perfect side for this recipe! Thanks Cassie for another winner!

2 to 4 boneless skinless chicken breasts
1/4 cup flour
5 slices bacon (chopped)
1 medium onion (chopped)
3 garlic cloves (minced)
1 tbsp fresh rosemary (chopped)
1/8 tsp red pepper flakes
1 tbsp butter
1 cup chicken broth

Fry bacon in a pan until crispy. Remove bacon leaving about 2 tablespoons of grease in the pan. Place flour in a bowl and coat the chicken. Add butter to the pan and heat over high. Once the butter has melted turn the temperature back down to medium high heat. Add chicken and cook for 3 to 4 minutes on each side or until brown. Remove chicken, place on a plate and cover. Reduce heat to medium. Saute onion with salt and pepper until the onions are tender. Add garlic, rosemary and red pepper. Cook for 30 seconds, do not let garlic burn. Add chicken broth and let thicken into a sauce, about 4 to 5 minutes. Add the chicken and bacon back to the pan. Turn chicken at least once so it gets soaked in the sauce. Cook for 4 to 6 more minutes. Serve hot with sauce.

Monday, January 9, 2012

Baked Pumpkin Doughnuts with a Cinnamon-Maple Glaze

My mom got me a doughnut pan a while back! I have only made this recipes so far, I really need to start pulling it out more because these were great!!! I have found so many doughnut recipes that look good. I found this recipe over at Taste and Tell.

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1/4 tsp ginger
1/2 cup brown sugar
1 cup pumpkin puree
2 eggs
2 tbsp milk
1/4 cup butter, at room temperature
1 tsp vanilla extract

1 1/2 cups powdered sugar
1/2 tsp maple extract
1/2 tsp cinnamon
2 tbsp milk

Heat oven to 350. Use non-stick spray to coat the doughnut pan. Whisk together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger in a large bowl. In a separate bowl cream together the pumpkin, brown sugar and butter. Add in the eggs and mix well. Stir in the milk and vanilla. Add the dry ingredients and combine. Place the batter into a ziplock bag and cut the end off. Pipe the batter into the doughnut pan. Bake for 10 minutes or until a toothpick comes out clean. Remove the doughnuts from the pan and let sit for 5 minutes.

In a bowl, whisk together all the ingredients for the glaze. When the doughnuts are ready dip them into the glaze. Let the glaze set for about 5 minutes.

Friday, January 6, 2012

Cheesy Sausage Dip

Ohhhh cheesy sausage dip. My mom makes this often and while the thought of processed cheese makes me feel slightly ill, this is good. Really really good. It creamy and filling and delicious. Gray loves this as does my brother. It seems to always big a big hit with the male population.

1 large package Velveeta Cheese block
1 can Rotel
1 lb Spicy Sausage Cooked
1/3 to 1/2 cup milk

Mix together all the ingredients in the crockpot and set to low. Stir every so often. It takes a little while for the velveeta to melt down so allow 30 minutes to an hour for this to take place before serving.

Wednesday, January 4, 2012

Oven Roasted Sweet Potato Fries

I got the way to cook these from Gimme Some Oven. I use different seasoning though. That's the great thing about fries, you can season them the way you like them and try something new every week! Gray and I both love our sweet potato fries seasoned like this though.

2-3 sweet potatoes
2 tbsp olive oil
fresh black pepper to taste
1 tsp lowery's seasoning salt
1/4 tsp garlic powder

Heat oven to 450. Cut potatoes into skinny fries. Toss with olive oil and seasoning. Place in a single layer on a sheet pan. Bake for 20 to 30 minutes turning twice while cooking to ensure even baking.

Monday, January 2, 2012

Chicken and Dumpling Casserole

This is one of the most delicious recipes I have discovered in a long time. It's easy, comforting and just the perfect kinda good that you need after a long day. The recipe is from Plain Chicken. Make it tomorrow, you won't regret it.

3-4 cups of cooked and shredded chicken
2 cups chicken broth
1/4 cup unsalted butter
1 cup flour
1 1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 can cream of chicken soup

Heat oven to 400. Melt butter and pour into the bottom of a 9x13 pan then top with chicken. Mix together flour, baking powder and salt. Add the milk and stir. Pour or drop the batter over the chicken. Do not stir it. Whisk together broth and cream of chicken soup. Carefully pour over the top of the casserole. Bake for 35 to 45 minutes.