Tuesday, September 29, 2015
The picture that was posted with the recipe just looked so good. So, what was the consensus? I still don't like boxed Mac and Cheese, but I really, really like THIS Mac and Cheese! Of course it is more work and expense than the boxed kind, but it is soooo much better. It doesn't actually taste anything like boxed Mac and Cheese.
This was a thumbs up from the entire family! It made quite a lot too...which is great since we had leftovers for lunch for several days.
My family thinks that rating from 1-10 is really difficult...so I think I will do thumbs up or down, but I need to think of something to do if it's in the middle range. Hmmm.....
Tuesday, September 22, 2015
So the consensus was....DELICIOUS!!!!!!!!!!!!! Texas Roadhouse has nothing on these babies!! It was also one of the easiest meals I have made in awhile. The ribs were fall apart tender!!!! Plus, it made everyone in the family happy as our chocolate lab, Mamie, enjoyed the bones. :)
Place a slab (you can cut it in half or thirds if it won't fit in your pan) of Baby Back or St. Louis Style Pork Loin Ribs (I'm sure beef ribs or any other ribs would be just fine too) in a baking dish and put them into a pre-heated 425* oven and bake for 20 minutes (this is the trick to making these ribs great and it gets some of the fat off). After you remove it from the oven, let the ribs sit for about 10 minutes to cool down to about room temperature. Season well with your favorite rub...I just used salt and pepper.
At this point I cut the slab in half to fit into the slow cooker. Just throw them in, add a little of your favorite BBQ sauce (not the whole bottle, just enough that the ribs have some sauce on them), cover and cook on low for 6 hours.....and....wah-lah.. out come beautiful, fall-off-the-bone ribs! Warm up some of the BBQ sauce to serve on the side. YUM!!!! How easy is that? Our favorite BBQ sauce is Sweet Baby Ray's Honey Barbecue Sauce.
This recipe came from Renee's Kitchen Adventures
Monday, September 14, 2015
Two years ago, going around on Facebook was a delicious looking dessert recipe called "Billion Dollar Candy Bar." I posted it to my wall to try at some point and then totally forgot about it. While browsing my past posts on Facebook, I came across this recipe I had saved to my wall. I just had to try it!! Ummm, yeah, these are really good!! They are super rich so I would suggest cutting them into bite sized pieces. They are a layered candy, so they take a little time to make, but the recipe was really simple. I didn't take everyone's individual ratings...you can just look at these and see they are super delicious!!!!
Bottom Chocolate Layer1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.
Nougat Layer4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.
Caramel Layer1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.
Top Chocolate Layer1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.
Tuesday, September 8, 2015
Since Sunday was the first cooler day we have had in awhile, I decided to make soup for dinner.
I had my eye on this Broccoli and Cheese Soup I found on Pinterest (peasandcrayons.com)
and decided to give it a go.
It was really thick...and I told the family I wouldn't make it so dense next time, but they said they liked how thick it was. It was so good and very filling. We had French Bread with the soup and it was a perfect cool, evening dinner. Definitely a keeper!! If you are feeding more than 3 people, I would suggest doubling the recipe. The three of us each got a bowl, but that was it.
Wednesday, August 12, 2015
Ryan (picky boy): 8.5-9
Mushroom Asiago Chicken
1 lb. boneless skinless chicken breast
2 c. mushrooms cut in half
1 clove garlic, minced
3 sprigs fresh thyme
1 1/2 C. dry white wine
1/2 C. seasoned flour (flour with 1 tsp salt and 1/2 tsp pepper)
2 TBLS butter
2 TBLS olive oil
1/2 C heavy cream
1/4-1/2 C. shredded Asiago cheese ( I used 1/2 c because we like the stronger flavor)
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4 inch. Cut into serving-sized pieces.
Heat the butter with 1 TBLS of the oil in deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour. Add to hot butter/oil. Saute until golden on each side and remove from pan.
Add remaining oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called deglazing). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes (I only did this for 12 minutes and it seemed good enough).
Remove chicken from pan and add the cream and heat through. Add the cheese. Cook, stirring constantly until sauce is reduced by about 1/2. Add chicken back to pan and heat through.
Serve with noodles. About 4 servings.
Tuesday, July 7, 2015
I found this recipe on Pinterest. It is called, "Spicy Italian Crescent Ring." It looked delicious!
As I glanced at the ingredients, I knew my 16 year old son, Ryan, would not like it. Peppers, capocollo, etc.... So, I mixed it up with ingredients everyone would like. So, I will rename this recipe, "Chicken and Bacon Crescent Ring." I only used one can of Crescent Rolls since there are only 3 of us now at home. I am giving the recipe for a bigger ring that would feed about 6-8 people.
2 cans Crescent Rolls
1 package oven roasted Chicken lunch meat
8 slices of cooked bacon
6-8 Slices Provolone Cheese
2/3 C. Mayonnaise
2 tsp. yellow mustard
2-3tsp. honey (you can use more or less depending on how you like the sweetness)
Liberally put sauce over all of the lower half of the dough towards the middle (not the part that hangs over the edges as this will be folded over). Layer Chicken, bacon and cheese on the dough toward the center. (The picture below is of the Spice Italian Crescent Ring which you can find on the Pillsbury.com website)
Saturday, June 27, 2015
We tried this recipe off of Pinterest. It looked light and refreshing. It was pretty good. I think next time I will throw in some sauteed mushrooms to give it a little more pizzazz. It heats up well the next day. I am looking forward to trying it again when I can throw in my fresh tomatoes from the garden.
This recipe is good...I wouldn't say outstanding, but definitely good.
Ryan wouldn't try it :)