Recipe Thursday....s

PEANUT BUTTER PIE

1 graham cracker pie crust
8 oz. pkg. cream cheese
1/2 c. peanut butter
...1 c. powdered sugar
1/2 c. milk
1 container Cool Whip

Cream peanut butter with cream cheese. Mix in powdered sugar and milk. Fold in Cool Whip and pour into graham cracker pie crust.

CROCK POT ENCHILADAS

Ingredients:
1 lb. hamburger
1 onion, chopped
1 small can chilies
1 small can mild enchilada sauce
1 can golden mushroom soup, undiluted
1 can cheddar cheese soup, undiluted
1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
1 large pkg. Dorito chips

Directions:
1. Brown hamburger and chopped onion, pour off grease.
2. Put all ingredients in crock pot except Dorito chips. Mix and cook low 4 to 6 hours.
3. Last 15 minutes before you are ready to eat, add Dorito chips and stir.

 

Mozzarella Chicken

Ingredients:

4 whole chicken breasts (boneless)
4 eggs
Italian breadcrumbs
3/4 lb. butter
1/2 lb. Mozzarella cheese
1/2 lb. fresh mushrooms (optional)

Directions:
1. Slice chicken breasts into serving size pieces. Place chicken in slightly beaten egg for 1 hour and refrigerate.
2. If using mushrooms, sauté and set aside.
3. Roll chicken pieces in breadcrumbs and fry in butter until brown (about 10 minutes).
4. Place chicken in 9 x 13 dish and place mushrooms on top (if using).
5. Bake for 10 to 15 minutes in a preheated 325 degree F oven.
6. Remove from oven, place Mozarella cheese cheese on top.
7. Place chicken back in oven until cheese melts.


Enjoy

Recipe Thursday....s

For some reason, time and technical difficulties always get the best of me! So this blog will be in the form of 3 weeks; 2 weeks ago, last week, and this week, even if it is Sunday I need and want it to post!

Original Post from 2.17.11

Eggs and Canadian Bacon in Pita Pockets

4 eggs, slightly beaten

3  ounces Canadian-style bacon, finely chopped

3  tablespoons water

2  tablespoons sliced green onion (optional)

1/8  teaspoon salt

Nonstick cooking spray

2  large whole wheat pita bread rounds, halved crosswise

Directions

In a medium bowl, stir together egg product, Canadian bacon, the water, green onion (if desired), and salt. Lightly coat an unheated medium nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add egg mixture to skillet. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking about 2 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Fill pita halves with egg mixture.

 These are the best, and heart healthy!

Post from 2.24.11

Artichoke-Feta Tortilla Wraps

Nonstick cooking spray

1 - 14-ounce can artichoke hearts, drained and finely chopped

1/2 - of an 8-ounce tube reduced-fat cream cheese (about 1/2 cup)

3 - green onions, thinly sliced

1/3 - cup grated Parmesan or Romano cheese

1/4 - cup crumbled feta cheese

3 - tbsp purchased pesto

8 - 8-inch whole wheat, spinach, tomato, or regular flour tortillas

1 - 7-ounce jar roasted red sweet peppers, drained and cut into strips

Yogurt-Chive Sauce

Directions

Coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together the artichoke hearts, cream cheese, green onions, Parmesan cheese, feta cheese, and pesto.
Place about 1/4 cup filling onto each tortilla. Top with red pepper strips; roll up. Arrange tortilla rolls in the prepared baking dish. If desired, lightly coat tortilla rolls with additional cooking spray. Bake, uncovered, in a 350° oven about 15 minutes or until heated through.
Cut each tortilla roll into thirds and arrange on a serving platter. Serve with Yogurt-Chive Sauce.

Yogurt-Chive Sauce: In a small bowl stir together one 8-ounce carton plain fat-free yogurt and 1 tablespoon snipped fresh chives

Suggestions: Add canned chicken!

Chocolate-Cheese Dessert
1 envelope unflavored gelatin
1/2 cup cold water
3/4 cup low-fat cottage cheese
1/2 of an 8-ounce package light cream cheese, cut up
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1 cup skim milk
1 teaspoon vanilla

In a small saucepan stir together the gelatin and cold water; let stand 5 minutes. Heat and stir over low heat until gelatin dissolves.
Meanwhile, in a blender container or food processor bowl combine cottage cheese, cream cheese, sugar, and cocoa powder. (If using the blender, add 2 or 3 tablespoons of the milk to make blending easier.)
Cover and blend or process until smooth (1 to 2 minutes). Stop to scrape sides, if necessary.
Add milk, vanilla, and warm gelatin mixture. Cover and blend or process until combined.
Chill mixture, stirring occasionally, until mixture mounds when spooned (about 30 minutes). Spoon mixture into 6 dessert dishes. Cover and chill in the refrigerator 4 hours or until firm. Makes 6 servings.
Make-ahead tip: Chill up to 24 hours.

Post ahead of time for 3.3.11 (The eve of my Birthday)
Since its my birthday I will post one of my favorite birthday meals!

Tequila Berry Salad
1 head lettuce, chopped
1/2 c. cooked bacon, chopped
1/2 c. cauliflower, chopped
1/2 c. shredded Parmesan cheese
Dressing:
3 c. Hellman's real mayonnaise
1 c. granulated sugar
1 c. milk

Beat dressing ingredients together and toss with salad ingredients and serve immediately.

Easy Lasagna

1 lb of cooked Hambuger

1 can of spaghetti sauce

1 can of mushrooms

Mix all ingrediants and simmer

1 carton of cottage cheese or ricotta cheese

1 tsp of powdered garlic

Salt and Pepper to taste

Mix together

1 pkg of lasagna noodles, cooked

Layer each top with mozzarella cheese bake 30 minutes at 350.

Toast some Texas garlic toast as a side!

I hope you enjoy these and I look forward to reading your comments!

Recipe Thursday

Hello everyone. I'm so sorry that I wasn't able to log in last week, and just about forgot about this week, except for one friend that reminded me. This snow is killing moral and business. I will be glad when its gone! With that being said, its been a rather harsh winter I hope Spring will be kind and not decide to flood us, because of all the complaining we have done with winter. I welcome it all, maybe not with open arms, but never the less welcome it! Lets face it, in the words of a very wise 5 year old, its going to do's what it do's, and there is nothing we can do about it!
Now I hope that you tried at least one recipe from the previous week. Remember you have to post at least one comment about your experience and the recipe.


Last weeks recipe plan was this:


Sweet Chili


1lb. Hamburger
1 can of White Northern Beans
1 can of Ranch beans
1/4 cup finely chopped onions
1 can of rotel
1 can of diced tomatoes
Worcestershire sauce to taste about 1/4 of a tsp.
1/2 cup of original BBQ sauce
2 tbsp of brown sugar


Cook hamburger with 1/2 of onions, drain, set aside. Put beans, tomatoes, rotel, and onion into a stock pot, let simmer. Then add hamburger, Worcestershire sauce, BBQ sauce, and brown sugar. Mix everything together and let cook for 30 min.


Easy Mexican Cornbread


1 pkg of Jiffy Cornbread mix, follow directions.
1 can of drained rotel.


Mix all together follow baking instructions on box.


This weeks recipes:


Chicken Alfredo Sandwiches


8 slices of sourdough bread
4 thin chicken breasts seasoned with Lawry's or Cavendar's
4 slices of provolone cheese
1 jar of pre-made Alfredo sauce
1 can of mushrooms
1 can of olives
1/2 onion sliced
butter


Saute onions, and mushrooms in butter. Add the Alfredo sauce to the onions and mushrooms, let simmer for a about 10 minutes. While the sauce is simmering cook the thin chicken breasts 4 mins on each side. Butter your bread and toast on a griddle or Foreman grill, sandwich your chicken breast, sauce, provolone cheese, and other piece of bread. Toast until gold brown. Serve with olives.


Since there is so much snow, I want to add the coveted Snow Ice Cream Recipe, by Annette Crow.

Snow Ice Cream

1 can of sweetened condensed milk
1 tsp. of vanilla along with a little bit of milk.
Snow

Add snow until you get the consistency you want. If it gets it too thick, add a little more milk. IF it is too thin, add more snow.

Variations:
Use other flavorings as well.  You can use coconut flavoring. Another is coconut and add a little chocolate syrup and it tasted like a mounds bar. Use your imagination.


I hope you enjoy these recipes, they are hearty and comforting in this strange weather. Until next week!


Happy cooking.

Recipe Thursday

Today starts the contest for the $50.00 certificate to anything of your choice, by Aunt B Design. Since the weather will be nice this weekend and I know just about everyone will take advantage of it, I thought the recipe should be a light and simple recipe. A salad, I hope you are all down for some feta cheese, and a grown-up take on the classic grilled cheese. 

 Wedge Salad with Garlic Vinaigrette


Dressing:
2 cloves of fresh garlic (chopped) = 3/4 tsp minced garlic
4 tbsp of olive or canola oil
4 tbsp of vinegar of your choice (I like balsamic)
1 tsp of sugar
Optional mixed dried herbs
Blend together in blender or food processor. Note: You must use dressing right away, if left out longer than 2 hours the garlic can set-up botulism.


Salad:
1 head of lettuce (washed, trimmed and cut into quarters)
1 cup of sliced cherry tomatoes
1/4 cup of bacon bits or crumbled bacon (pancetta is great to)
1/2 cup of crumbled feta cheese
1/4 cup of sliced red onion
1 small can of sliced olives

After making the dressing, marinate your tomatoes in 4 tbsp of dressing while preparing the rest of the salad. Put wedge of lettuce onto a cold plate then spoon the desired toppings on or around the wedge. Finally top it off with 1 tbsp of dressing or to taste. Use a steak knife and fork to cut. This salad yields 4 servings

Grown-Up Grilled Cheese

8 slices of thin sliced corned beef
8 slices of sourdough bread
8 slices of sharp white cheddar cheese
Black Pepper and Sea salt
Butter

Heat the corned beef by skillet 1 minute. Add butter to bread slices, put on a med heat griddle or skillet. Layer corned beef, then cheese, adding salt and pepper to each cheese layer. Finally top with bread butter side up, flip in pan finish browning the bread. To add extra melt to your cheese pop in the microwave for 15-20 seconds.

Lemon Cream Cheese Parfaits

8 oz cream cheese
1 instant lemon pudding
1 cup of milk
1 tub of cool whip

Mix cream cheese with 1/2 of cool whip, set aside. Blend the lemon pudding and milk together, set aside. Divide cream cheese mixture 4 ways, and spoon into the bottom of a small bowl. Next divide the pudding 4 ways and pour over cream cheese mixture. Let set up for 30 min then top with the remaining cool whip! This can be made in to 4 large servings or several small shot glass servings, for those I recommend 1 tbsp of cream cheese mixture and lemon pudding mixture.




I hope you want to try this delicious meal. Its light but yet enough to make you feel satisfied.

Please comment here or on the facebook link to the blog! Thanks

If you or someone you know would like to share your recipes, email me at auntbdesign@gmail.com

Trendy Tuesday

Its Trendy Tuesday, and what, you may ask could be so trendy about food and cakes? Well, just about as much as fashion trends. For instance in the world of food, Goat Cheese....don't turn that nose into the air. You should really try at least once in your lifetime. I was once a nose turner, until I realized that, WOW, food is really good! As if you didn't know I felt like that already (ha ha)! Anyways back to Goat Cheese, it is derived from obviously goats milk. There are many pros to eating goat cheese. It is said that if you have a sensitive stomach you should try goats milk products, The fats in goat cheese are smaller with minimal fatty acids and produce a softer cheese. It's small size makes it easier to break down and digest than the larger, larger fatty acids of cow's cheese. The cheese is a very soft cheese almost spreadable. Its flavor is tart and very rich, it almost has a feta flavor just a bit more bold, and salty. Its great with bruchetta, chicken, as a dip (olive oil, pepper, garlic, lime juice, and topped with avocado), and much more. It can give your dish a new and unique flavor. Not to mention there are a ton of great recipes popping up all over the place. So please just try the goat cheese. You can pick it up locally at Sam's, and Wal-Mart supercenter. 


This is Marinated Goat Cheese. (Equally as wonderful)



Cake trends this week seem to be black and white. I know your thinking Damask be over already, but these are unique and fun black and white designs. This may be my personal favorite trend yet.


This is made by Edna DeMarco out of Florida, notice the tier separators. I love new ways to set up cakes.



Next is more organic and simple it is done by EB Cakes.


 


This one is done by me

 

I hope you have enjoyed your brief lesson about goat cheese, and the trend of black and white! Remember Thursday starts the recipe contest!

Manic Monday

What a Monday it has been, with all the snow days and sickness going around, we haven't had the attendance like we would like it. Since Mondays are usually crazy, I thought I would share some cake and cooking disasters. Some of this I have collected through various blogs and social sites, while others are what people have submitted to me!  Here is round 1 Cake Disasters:





Is this vivacious Tinkerbell, or middle aged woman after 12 kids Tinkerbell?





At least they are honest, and you can read what it says!!!


Now for some cooking horror stories: The blog I got this from doesn't say who wrote it, but it made me laugh because it goes to show if your to busy to cook, you can count on a horror story!!

So there I was, trying to beat a publishing deadline. I had decided to make potato salad, so I brought a pan of six eggs to a rolling boil, then turned the temp down to Low for a few minutes. I'd work on my manuscript while the eggs hard-boiled.

My mistake was in trusting my brain to split itself between computer and kitchen. I should have set the timer, but nope. Didn't happen.

About forty minutes later, I heard gunfire. My gosh! Somebody's in the house! You have to remember, I was working on a key chapter in a book of historical fiction for middle-graders. Tension was mounting as a boy unraveled his friend's closely-guarded secret. Gunfire in my house only added to the tension.

In a rush of bravado, I raced down the hall to the kitchen, and found that the pot had boiled dry. The buildup of heat had then popped those eggshells, and rocketed four of the eggs across the room like cannon fire.

Remember This: A busy brain is not as efficient as an egg timer.

So I hope you enjoy Manic Monday, and if you have any cooking disaster stories, or pictures email them to me at auntbdesign@gmail.com

Recipe Contest Rules

So I know that it is nearing the end of Thursday, and I know that it is probably to late in the evening to make these wonderful simple Cinnamon rolls made out of a cake mix! Since we are expected to have another round of snow, and since most are off tomorrow, I thought I would share this recipe. Now I am in hopes that you can either get the ingredients or have them on hand! Here for you enjoyment and pleasure, I give you :

The Best Damn Cinnamon Rolls!
***ROLLS***
1 package yellow cake mix
5 cups All purpose flour
2 packages Active dry yeast (1/4 oz ea)
2 1/2 cups Hot water
Softened butter or margarine
Cinnamon and Sugar

***TOPPING***
1/2 cup Butter - melted
1/4 cup Brown sugar - firmly packed
1/4 cup Light corn syrup
1 cup Chopped nuts

Directions:
For Rolls: Grease two 13x9x2 inch pans. Combine cake mix, flour and yeast in large bowl. Stir until well blended. Stir in hot water. Cover and let rise in warm place for 1 hour or until doubled. Divide dough in half. Roll half the dough into large rectangle on floured surface. Spread with generous amount of softened butter - sprinkle with cinnamon and sugar. Roll up jelly-roll fashion and cut into 12 slices. Place rolls in one pan. Repeat with remaining dough. Cover and let rise for 30 to 40 minutes - or until doubled. Preheat oven to 375.

For Topping: Combine melted butter, brown sugar, corn syrup and nuts in liquid measuring cup. Pour evenly over rolls. Bake at 375 for 25 minutes or until light golden brown. Serve warm or cool completely.

For a special touch, place 1 cup powdered sugar in a small bowl. Add 1 to 2 Tbsp. water - stirring until smooth and desired consistency. Drizzle over baked rolls

Now that I have your mouth-watering, undivided attention, I will be holding a new contest. Every Thursday I will give a new recipe for you to try, some will be hard, while others your children can make.What I want you to do is make these recipes and comment on what you think about the recipe, taste, convenience, ingredients, all things associated with it. You have to make EVERY recipe and GIVE a comment by the next weeks recipe. I will give you 2 exemptions, because lets face it, we all want to try, but sometimes life gets in the way. You do have to tell me when you would like to use your exemptions. The contest will last for 10 weeks and at the end of the contest I will draw a name from the people that participated to choose a winner. The prize is a $50.00 gift certificate to use for anything by Aunt B Designs. The contest will begin January 27, 2011.

Game on!!