Saturday, December 17, 2011

Brie Cranberry Chicken Pizza

I thought this looked like a fun twist on your average pizza, and the cranberry sauce in it made it sound holiday-y to me.  It's super easy if you use prepared pizza crust, but we prefer to buy pizza dough and make it fresh.  This would be great for a Christmas Break lunch for the hub, now that he's done with finals!!

{What you need}
1, 12 inch prepared pizza crust {or dough to make your own}
1 1/2 cup cranberry sauce
2 boneless/skinless chicken breasts, chopped into small pieces
1 Tbls vegetable oil
6 ounces brie, chopped
8 ounces mozzarella, shredded {or you can use fresh and chop it like the brie}

Preheat the oven to 350.  In a large skillet, heat oil and add the chicken.  Saute until the chicken is browned and almost cooked through.  Spread the cranberry sauce over the pizza crust.  Top with the chicken and brie and cover with the mozzarella.  Bake at 350 for 20 minutes.  Serve with caesar salad and apple bear to make it a festive holiday meal!

{Compliments of Gillie at}

Tuesday, November 15, 2011

Dijon Chicken

This has been sitting in my recipe box for probably over a year now and I finally got around to trying it tonight.  It was incredible, much to my surprise!  It has a nice little zip to it from the mustard and has a great flavor combo with the parmesan cheese in the bread crumbs.  And I loved how incredibly easy this dish was, too, and I already had all the ingredients on hand.  Great for a busy night and will please the whole fam!

{What you need}
1/4 cup Dijon mustard
1/4 cup evaporated milk
1/3 cup bread crumbs
1/3 cup grated parmesan cheese, plus extra to sprinkle on top
4, 4 oz boneless chicken breasts

Preheat the oven to 475 degrees.  Grease a 9x13 casserole dish.  In a shallow dish, whisk together mustard and milk.  In a separate shallow dish, mix together cheese and bread crumbs.  Take each chicken breast and coat it in the mustard mixture, then coating it in the bread crumb mixture.  Place in prepared dish.  Sprinkle extra parmesan cheese on top now, if desired.  Bake at 475 for 15-20 minutes

Monday, November 14, 2011

Pumpkin Crumble Dessert

My Aunt Lyssa brought these delectables to Baby James' blessing last week and I can't TELL you how incredibly they are!!  If you like pumpkin desserts, this will sink you.  If you don't, you'll still lurve it.  Perfect for the fall/winter weather, and could be a great alternative to traditional pumpkin pie this Thanksgiving!!  This seriously might be my new favorite dessert... And they are soooo easy!!!!

{What you need}
1, 15 oz can pumpkin puree
1, 12 oz can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1, 18.25 oz package yellow cake mix
3/4 cup butter, melted
1 1/2 cup chopped walnuts {optional}

Preheat the oven to 350 degrees.  Grease a 9x13 baking pan.  In a large bowl, combine pumpkin, milk, eggs, sugar, and spice.  Pour into greased pan.  Sprinkle the dry cake mix on top and drizzle melted butter on top.  Add walnuts on top, if desired.  Bake for one hour at 350 or until a knife inserted comes out clean.  Serves great hot or cold!

Friday, November 11, 2011

Cheesy Bacon Pull-Apart Bread

AKA "Crack Bread."  Nuff said. 
(!!!Another winner from Pinterest!!!!)

{What you need}
1 uncut loaf sourdough bread, preferably round
about 2 cups shredded cheddar cheese
3 oz. bag Oscar Meyer real bacon bits
1/2 cup butter, melted
1 Tablespoon ranch dressing mix

Cut the loaf of bread like a grid, without cutting through the bottom crust.  Sprinkle/pack the cheese down in the wedges and cuts of the loaf.  Do the same with the bacon bits.  Mix the ranch dressing mix in the melted butter and pour all over bread, making sure to get in the wedges and cuts as well.  Cover in tinfoil and bake at 350 for 15 minutes.  Remove the tin foil and bake for about 10 more minutes, or until cheese is melted.  Stuff your face relentlessly.  But try not to eat the whole loaf by yourself......

Tuesday, November 8, 2011

BLT Pasta Salad

This is a nock off of a salad some friends served at their wedding.  It was delicious!  I prefer it with the cole slaw dressing.  And it makes a lot, so it's great for entertaining.

{What you need}
2 cups spinach leaves
3 cups cooked penne, cooled
1.5 cups chopped sun dried tomatoes
2 cups raw peas
2 cups raw broccoli
1 red onion, thinly sliced
2 cups cooked bacon, chopped and cooled
1 cup olives {optional}

16 oz. pepper jack cheese, cubed into cubes about the size of dice
2 cups mayo or cole slaw dressing

Put the spinach leaves aside.  Combine all other ingredients in a large bowl and toss.  Add spinach last and toss.  Serve chilled.

Monday, October 31, 2011

Turkey Rice Soup

My beautiful MIL made this for dinner the other night and I couldn't help but have two bowls.  And I STILL woke up and weighed less than the morning before.  So filling, but still so light.  And so EASY!!

{What you need}
about 32 oz. cooked shredded turkey
5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes
1 {10 3/4 oz} can cream of chicken soup
1 teaspoon basil
pepper to taste
2-3 cups uncooked rice

In a large pot, boil rice, veggies, bouillon and water together for 20 minutes.  Add turkey.  Add cream of chicken soup, basil, and pepper and bring to a boil again.  Cook 5 more minutes and you're set!

Adapted from this recipe.

{6 WW Points Plus per cup}

Saturday, October 29, 2011

Cake Batter Pancakes

Happy birthday to the love of my life, John William!!!  The big 2-5.  Here is a festive and fun way to wake up your birthday boy or girl on their special day.  Yields about 12 pancakes.

{What you need}
1 1/2 cups flour
2/3 cup yellow cake mix
1 tablespoon sugar
3/4 teaspoon baking powder
pinch of salt
2 eggs
1 teaspoon vanilla extract
1-2 cups milk
1/2 tablespoon sprinkles

1 cup powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1/2 tablespoon sprinkles

Combine flour, cake mix, sugar, baking powder and salt in a bowl and whisk it together until thoroughly blended.  Add just one cup of milk, the eggs, and the vanilla.  Whisk until well blended, adding a little milk here and there until you reach the consistency of regular pancake batter.  Fold 1/2 tablespoon sprinkles in batter right before cooking.

Preheat a skillet on medium heat.  Spray non-stick cooking spray on the pan if you need to, and measure out 1/4 cup batter per pancake.  Cook until the up side of the pancake bubbles, about 2-3 minutes, then flip and cook the other side, about one minute more.  Serve with vanilla glaze!

For the glaze, combine everything and whisk together until it forms a syrup-y consistency.  You may want to add a tablespoon or two of milk at a time until it gets to the thickness you prefer.

Happy Birthday!!!

Friday, October 28, 2011

Eyeball Truffles

These were a MAGOR hit at a recent Halloween party.  They are great for other occasions, too, if you leave off the blood-shot veins and pupils. . . and add sprinkles or something:)

{What you need}
1 package double stuff oreos {make sure they are double stuff!}
1, 8 oz. cube cream cheese
24 oz. white chocolate chips
4 tablespoons vegetable shortening
2 lil' tubes of red cake decorating gel
dark colored m&m's

Crush all the oreos in a food processor and add cream cheese until a thick dough forms.  Form small balls from the dough and place on a wax paper covered cookie sheet.  Place in the freezer until they become firm enough to handle.  While they are in the fridge, melt the chocolate and shortening together.  Dip each oreo ball in the chocolate and place back on the wax paper.  Use the red gel to make "veins" coming out of the center of each truffle.  Place an m&m in the intersection of all the "veins" and see the eyeballs come to life!  Keep in the freezer until you are ready to serve.  These are absolutely DELICIOUS!!

Spooky Guac

Another fun appetizer for the Halloween season!  So easy and very entertaining. . .

{What you need}
your choice of guacamole
your choice of chips
a jackolantern

Arrange the guacamole coming out of the jackolantern's mouth so that it looks like. . . . you know.  This would work great with any type of "textured" dip:)  Good eatin!

Mummy Dogs

This is a cute little twist on the traditional pigs in a blanket.  It's great for entertaining around Halloween.

{What you need}
2 cans crescent rolls
12 links of your favorite PRECOOKED sausage/brauts, cut in half

{The pictures pretty much explain the assemblage themselves}
Cut each cresent roll triangle of dough into strips and wrap them around the dog, leaving a gap to put two little drops of mustard after they come out of the oven.  Repeat for all 24 mummies.  Cook according to the cresent roll instructions.  Let them cool for about 5 minutes and then put two little dots of mustard on the gap so it looks like eyes.  Very cute and fun!!

Saturday, October 1, 2011

D. Family Gala Menu

This weekend is General Conference and I've decided to make a tradition out of making it a huge deal.  What better way to create tradition {and keep it exciting} than delicious food!  So in true D. Family style, we are having our first annual General Conference Gala on Sunday in between sessions, complete with Church trivia games, frisbee, and, of course, delicious nummies appropriate for the new fall season.

{Here is what's on the menu:}

Joelle's Stuffed Mushrooms {congrats on getting married yesterday, Joelle!!}
plenty of fresh fruit and veggies

Can you picture it?  It will be quite the spread, I'm so excited!!  Nothing like food and faith to bring family together in a fabulous way.  Hope you all enjoy your conference weekend!!

Monday, September 26, 2011

Ranch House Pork Chops {or chicken} with Parmesan Mashed Potatoes

Nothing is better than a good meat 'n potatoes dish... Except one made in a crock pot!!  This is a delicious recipe that is just about the easiest thing ever.  I love three-ingredient-gourmet-slow-cooker-ness.  It's totally my style.  The original recipe calls for pork, but I think I would have liked it better with chicken.  We had it for family dinner with the missionaries and everyone loved the pork, so it's just up to you.  I served this with broiled asparagus tips mixed with green beans, a green salad, and fresh fruit.  {Yeilds 8}

{What you need}
8 pork chops {or chicken breasts}
3, 10 oz cans cream of chicken soup
3 packets ranch dressing mix

{for potatoes}
8 pounds potatoes, peeled and cubed
1 stick of butter {8 tablespoons}
2.5 cups grated parmesan cheese
10 cloves roasted garlic {see instructions below}
1.5 cups milk
1 tablespoon salt
1 teaspoon pepper {or to taste}

Combine soups and dressing mix in a bowl.  Place meat in a crock pot and pour soup mixture over it.  Cook on low for 6 hours or on high for 4 hours.

Meanwhile, boil the potatoes for 10-12 minutes or until fork-tender.  Mash together with remaining potato ingredients and serve topped with the soup gravy from the crock pot.

{roasted garlic}
Preheat oven to 350.  Wrap a bulb of garlic in tinfoil--skin and all--and bake for one hour.  Let cool for 15 minutes before handling.  Peel desired amount of cloves and mash together in a small bowl with a fork.  One bulb will have 10-12 cloves.

Monday, September 19, 2011

Creamy Baked Yam Soup

I was nervous that this soup wouldn't turn out, because I sort of created this recipe by myself {inspired by this recipe that i came across on pinterest}. . . but it seriously changed my life and the lives of the rest of my family who partook! And the best part? IT IS INCREDIBLY HEALTHY!!!!! AND EEEEAAAAAASSSSYYYYYYYYY!!!!! Perfect for the upcoming fall season, and delicious enough to entertain with and blow the minds of even the toughest critics. {yields 4 quarts}

{What you need}
5 pounds yams, cleaned and diced into 1/2 inch cubes, keeping the skin on
1 medium yellow onion, diced
10 cloves of garlic, whole
8 cups chicken broth
8 oz. full fat cream cheese
8 oz reduced fat cream cheese
1 Tablespoon seasoning salt

Combine yams, onion, garlic, broth, and seasoning salt in a 6 quart slow cooker.  Cook on high for 5 hours or until yams are cooked through.  Next, puree the cooked yam mixture and the cream cheeses in batches in either a food processor or blender until it is all incorporated.  Serve with diced green onion, a little sour cream and shredded cheese, if desired.  We had it with whole wheat rolls, too.  Amazing!!!!  

Thursday, September 15, 2011

Ritzy Chicken

This was so delicious!  And so easy, but deceivingly classy.  I served it with these potatoes and made a quick cream of mushroom gravy to serve over the whole thing.  This one is a sure hit with the whole family.  Inspired by a recipe from the "Favorites" cookbook:

{What you need}
4 boneless, skinless chicken breasts, thawed
2 cups crushed Ritz crackers {about 2 sleeves}
1/2 cup shredded Parmesan cheese
2 teaspoons garlic salt
1 teaspoon seasoned salt
1 cup plain yogurt

Combine crackers, Parmesan cheese, garlic salt and seasoned salt in a shallow dish.  Pat chicken dry and coat with yogurt.  Dip each piece in crumb mixture {the more on each piece of chicken, the better!} and arrange in 9x13 baking dish.  Bake at 350 for 45 minutes.

Sweet and Sour Meatballs

These meatballs could actually be used in any meatball-needing-recipe {ie spaghetti and meatballs?}, but they are extra good with this sweet and sour sauce.  Pretty easy to assemble, too.  They can also be made for appetizers for entertaining, just serve with little toothpick.

{What you need}
1 pound ground beef {or turkey!}
2 tablespoons dehydrated onion
1/4 teaspoon pepper
1 teaspoon kosher salt
1 egg, beaten
1/4 cup bread crumbs

3/4 cup packed brown sugar
3 tablespoons flour
1/2 cups water or pineapple juice
1/4 cup white vinegar
3 tablespoons soy sauce

In a medium bowl, combine meatball ingredients.  Use a cookie scoop to shape meet into 1-inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray.  Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.  

In a large saucepan, whisk together the sauce ingredients and bring to a boil.  Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often.

Lemonade Chicken

This is super easy for those days when you won't have a ton of time to make dinner.  It's got a fun little kick to it from the lemonade.  It's best when you thicken the liquid and serve as a sauce over rice.

{What you need}
4 boneless, skinless chicken breasts
1 can {6 oz} frozen lemonade, thawed
3 tablespoons brown sugar
1 tablespoon vinegar
1/4 cup ketchup
2 tablespoons cornstarch
2 tablespoons water

Place chicken in greased slow cooker.  Stir lemonade, brown sugar, vinegar, and ketchup together.  Mix well.  Pour over chicken.  Cover and cook on high 3-4 hours or on low 6-8 hours.  Combine cornstarch and water and pour into cooking juices to thicken the sauce.  Heat juices over stove on medium heat until desired thickness.  Serves up great with green beans or asparagus!

Monday, August 29, 2011

Monte Cristo Sandwiches

John and I went to Disneyland on our honeymoon.  Additionally, my birthday fell on one of the days we were at the park.  So even though The Blue Bayou was booked, they got us in. . . right on the shore to the Pirates of the Caribbean ride.  It was quite the memorable experience.  And we will never forget how delicious their Monte Cristo Sandwich was.  This recipe is delicious, too, but isn't battered and deep fried like the Blue Bayou's.  Oh, so good, though.

{What you need}
8 slices French bread
1 pound cooked ham, thinly sliced
8 ounces Swiss cheese, sliced
2 eggs
3/4 cup milk
1/4 cup butter
1/4 cup olive oil
powdered sugar (optional)
Raspberry jam (optional)

Top 4 slices of bread with ham, Swiss cheese, and another slice of bread.  Beat eggs, add milk, dip tops and bottoms of sandwiches into egg mixture.  Heat oil and butter in frying pan over medium heat.  Fry sandwiches until golden on each side.  Be patient, don't take them out prematurely.  Keep in a 200 degree heated oven until ready to serve.  If desired, sprinkle lightly with powdered sugar and serve with jam.  Such a good combo of savory and sweet!!

Friday, August 19, 2011

Emily's Pork Tenderloin

Hello nummies fans!  It has been far too long since I've posted a recipe, but I'd say I have a pretty good excuse.... Welcome to Sweet Baby James!

born 7-27-2011
7 lbs. 6 oz.
19.5 inches

We have been having a great time, but there hasn't been much cooking going on around these parts.  People have been incredibly generous, though, and have provided us with delicious meals for the past few weeks.  My cousin, Emily, brought us this incredible pork dish {in addition to staying for several hours and cleaning my entire apartment} and mentioned that the recipe was in my Favorites cookbook {called Aunt Amy's Delicious Pork Tenderloin}.  John and I were flipping out over how delicious it was, so I looked the recipe up in my cookbook and am now adding it to our personal favs.  Thanks, Em, for everything!!

{What you need}
2 to 3 pork tenderloins
8 oz {or 50 oz, if you're a mushroom lover like us} sliced fresh mushrooms
for marinade:
1 1/4 cups vegetable oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
1 tablespoon pepper
1/2 cup red wine vinegar
1 1/2 tablespoons parsley
1/3 cup lemon juice
2 cloves garlic, minced  

Blend the marinade ingredients in a blender.  Pour over tenderloins and marinate for 3-4 hours.  Grill pork on the barbeque at medium heat for about 20 minutes, turning and basting occasionally.  Add mushrooms to the remaining marinade and heat through.  Slice tenderloins and pour marinade over top to serve.  We had it with rice.  Delish!!

Also, stay tuned for an upcoming giveaway to celebrate 100 recipes on Nummies
And don't forget to "follow" Nummies.  Love ya! 

Monday, July 18, 2011

Italian Chicken with Mushrooms

I love a good crock pot recipe!!  This one is delicious and just about the easiest thing you can imagine.  I literally quadrupled the amount of mushrooms it calls for, because you all know that I adore me mushrooms.  It totally hit the spot.

{What you need}
4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 cup water
8 oz cream cheese, softened
1 can {10 3/4 oz} cream of chicken soup, condensed
1 package {8 oz} whole mushrooms, washed

Place the chicken breasts in the bottom of a greased crock pot.  Combine the water and Italian dressing mix and pour over chicken breasts.  Mix together the cream cheese, soup, and mushrooms and pour on top of chicken.  Cook on high for 4-6 hours, or on low for 7-8 hours.  Serve with either rice or noodles. Makes 4 servings.

{From the recipe book 
101 Things to Do with a Slow Cooker 
by Stephanie Ashcraft and Janet Eyering}

Saturday, July 16, 2011

Chocolate Chip Cookie S'Mores

Untouchably delicious.  Really.  How can you go wrong with these ingredients??  This is a fun and mouth-watering variation on traditional s'mores.  I got the idea off a cooking segment on the Today show, but I don't know how to find it to reference... Sorry, Matt, Anne, and Al.

{What you need}
your favorite chocolate chip cookies {this recipe rocks}
peanut butter
Hershey Chocolate Bars
jumbo marshmallows
tin foil for grilling

Take two cooled chocolate chip cookies and spread your desired amount of peanut butter on the bottoms of both.  Using the two cookies as the ends of the "sandwich", stuff with chocolate bar and mallow, as you would with a traditional s'more.  Wrap the cookie sandwich in tin foil and grill on a low-heated grill for 5 minutes, or until the mallow reaches the desired meltiness.  Careful not to burn!

Grilled Pizza

Such a fun summer party dish!  And pretty easy, too, if you buy the pizza dough ready-made at the store like I did {sell out!}.  This really is such a fun meal to entertain with.  It's a social experience putting it all together, too, and absolutely delicious!

{What you need}
your favorite pizza dough recipe {Whole Foods has the best pizza dough!!}
mozzarella cheese {or feta, goat, whatever you like}
pizza sauce {Boboli brand is delish!}
olive oil for grilling
your favorite pizza toppings, like:
blah blah blah

Divide the dough into as many pieces as personal-pizzas you will be making.  On a floured surface, roll each piece of dough out into a circle about 1/8th inch thick. Brush some olive oil on each piece of dough and place, oil side down, on a heated grill.  Grill for about one minute or until the bottom is brown.  Flip it over with tongs and grill the other side for about 30 more seconds.  Repeat with all your pieces of dough.  Let the crusts cool.    When you are ready to eat, top your personalized pizza with the toppings of your choice and return to the grill for about 2-3 minutes, watching carefully so that it doesn't burn.  It's best to do one pizza at a time.

{Inspired by THIS recipe}

Beans and Rice

"Red beans and rice didn't miss her!"  They sure didn't miss me..... and I cannot lie....This is an easy and delicious recipe for beans and rice.  It's a great vegetarian dish, too, even though we served it with chicken.

{What you need}
1 tsp olive oil
1 onion, chopped
2 tsp garlic, minced
3/4 cup uncooked rice
1 1/2 vegetable broth
1 tsp cumin
1/8 tsp chili powder
2 cans red beans, drained

In a large stockpot over medium heat, heat the oil.  Add the onion and garlic and stir for 4 minutes.  Add the rice and stir for an additional two minutes.  Next, add the broth and bring back up to a boil.  Cover and turn heat down to simmer for 20 minutes or until rice is done.  Add the spices and the beans and stuff your face.

Thursday, July 14, 2011

Cabbage Crunch Cole Slaw

A delicious and elegant variation to a regular cole slaw.  My MIL recently made this for a birthday bbq and I was delighted to see that I already had the cookbook that the recipe she used was from.  This may be my new favorite summer salad!

{What you need}
1/2 c vegetable oil
1/4 c sugar
3 T vinegar
1/2 t salt
flavor packet from ramen noodles {I used chicken flavor}
1/2 head cabbage, shredded
4 green onions, chopped
2 T toasted sesame seeds
1 package ramen noodles, broken up and uncooked
1/2 c toasted sliced almonds
red seedless grapes, as desired {I used about 2 cups}

In a blender or food processor combine veg oil, sugar, vinegar, salt, and ramen flavor packet.  Pour over shredded cabbage.  Add green onions and sesame seeds.  Toss together.  Just before serving, add ramen noodles, almonds, and grapes.  Makes 6 servings, and easily doubles/triples/etc...

Saturday, June 18, 2011

A First Fathers' Day Feast:

This is John's first Fathers' Day and to celebrate I told him to pick a special meal he would want me to make.  He explained his love for "Brinner" -- Breakfast for Dinner -- and requested the following menu:

Crepes with fruit and posh syrup
Chocolate Lava for Dessert

Don't worry, we are inviting over my parents and brother and sister-in-law to help us eat all this food, because there will be a TON.  But it was very fun for me to make for the father of my child.  Love you so much, John, and I can't wait to raise our son with you!!  


Aebelskivers are a traditional Danish dish, sort of like donut holes but much better.  You have to have a special pan to make them:
John and I got one of these pans for our wedding and this dish has become a favorite in our home.  John requested them as part of his Father's Day feast.  

{What you need}
2 egg whites
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 4 tablespoons butter, melted
  • 2 cups buttermilk
  • 1 cup vegetable oil for frying
cinnamon and sugar, powdered sugar, or desired toppings

In a glass or metal bowl, beat the egg whites until they hold a firm peak.  Set aside
In a separate bowl, combine flour, powder, sugar, soda, salt, egg yolks, butter, and butter milk, all at once, and blend until smooth.  Gently fold in the egg whites last.

Put about 1 tablespoon of vegetable oil in the bottom of each aebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly (Danish cooks use a long knitting needle, but a fork will work). Continue cooking, turning the ball to keep it from burning.


John served his mission in Montreal and loves all things French.  Incidentally, his whole family is in France right now, but we had to stay behind because I could go in to labor at any moment.  So for Father's Day John requested a feast of breakfast food, starring crepes.  So classy and delicious!

{What you need}
4 eggs
2 cups milk
1 1/3 cups flour
2 pinches of salt
3 teaspoons vegetable oil.

Combine all ingredients in a blender and blend until smooth.  Cover and refrigerate for 1 hour.  Heat a skillet over medium-high heat and brush with oil.  Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan with a thin layer of batter.  Cook 2-5 minutes, turning once, until golden.  Repeat.

Serve with fresh cream, strawberries, bananas, powdered sugar, lemon juice, nutella, whatever you like.

Also, I'm looking for a good savory-crepe dish, like one that is filled with chicken salad or something.  If you know of any, please pass them along!!

Wednesday, June 15, 2011

Best Fruit Pizza

This is such a beautiful, refreshing, and delicious summer treat.  It was a major hit at a family function we had this past weekend.  It was inspired by this recipe but I used a completely different frosting--this fruit dip, and made a thicker crust.  It was incredible!!!!

{What you need}
2 c sugar
2 sticks butter, softened
4 eggs
4 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
{for a thinner crust, half all of the above ingredients}
1 large jar marshmallow puff
juice of 1/2 lemon
9 oz. cream cheese
crisco and flour to grease the cookie sheet

fruit topping ideas:
mandarin oranges

Cream the sugar, eggs, and butter.  In a separate bowl sift together flour, salt, powder, and soda.  Slowly add to the sugar mixture and form a soft dough.  Grease and flour the cookie sheet and spread the dough evenly on the sheet.  **This was a little hard for me, for some reason.  I had to grease my hands so the dough wouldn't stick to them.  That helped it be a little easier.**  Bake the crust at 375 for 12 minutes.  Set the sheet aside and cool completely.  Mix the puff, lemon juice, and cream cheese for the frosting.  Right before serving, spread the frosting evenly over the entire crust.  Slice as desired and put your choice of fruit on each slice.  I put strawberries, mandarin oranges, and kiwi on each slice.  It was so gorgeous!!!

Sunday, June 5, 2011

Weekly Menu

Hey guys, check out this week's weekly menu!  Just click on the "Weekly Menu" tab up top under the header on the far right.  Maybe it'll inspire some of your menu choices this week?  Let me know if they do....

Oh, and I was wondering if you could take two seconds to click "follow" if ya haven't already.  I feel lame asking, but it would mean the world to me if ya did.  KTHNXLUVUBY.

Saturday, June 4, 2011

Best Baked Beans

My mom has the best baked beans recipe, hands down.  And now you get to have it, too, just in time for summer barbecues!  The secret ingredient is molasses.  It gives it a sweet and savory flavor, all at the same time.  MMMMmmmmmmmm......

{What you need}
3-30 oz. cans pork and beans    
1/3 cup ketchup
1/3 cup molasses
2 Tablespoons mustard
1/2 medium onion, diced
6 oz. bacon (half a regular package)

In a medium sauce pan, fry up the bacon until it is nice and crispy.  Chop it up into lil' chunks.  In the bacon fat, saute the onion until translucent and fragrant.  Drain.  In a separate sauce pan (or slow cooker), combine beans, ketchup, molasses, and mustard.  Stir in the bacon and onion until evenly mixed.  Heat through on the stove top, stirring constantly, or in the slow cooker on high for about two hours.

(Compliments of Jackie Durrant)

Thursday, June 2, 2011

Maryland Chicken

Another family favorite growing up.  In fact, I've turned "maryland" into a verb.... you can "maryland" chicken, you can "maryland" veggies, you can "maryland" anything, really.  All you need is Krusteaz pancake batter and some oil for frying.

{What you need}
4 chicken breasts, cut in half hamburger style
1 cup prepared Krusteaz pancake batter
2 cups white sauce for gravy
                   4 Tb butter
                    1/2 cup flour
                  2 cups milk
                        salt and pepper
oil for frying
these mashed potatoes

Make sure the chicken breasts are dry and dip them in the pancake batter to coat the entire breast.  Brown the battered chicken breast in 1/2 inch oil on both sides just until it is evenly browned.  Place on a baking sheet and bake for 15 minutes and 350.

For the gravy, melt the butter in a small sauce pan over medium heat.  Add the flour and stir.  Add the milk and keep stirring until the sauce begins to thicken.  Do not boil!!  Salt and pepper to taste, and serve over the chicken and potatoes.

(Compliments of Jackie Durrant)

Monday, May 23, 2011

Chocolate Chunk Rice Krispie Cookies

This is my mother's best cookie recipe.  Incidentally she got it from my mother-in-law.  But it seriously is so delicious, and such a unique, hearty texture.  We have these at lest three times a month and they never get old.

{What you need}
  2 eggs
    1/2 c. butter
    2/3 c. sugar
    2/3 c. brown sugar
    1 c. oats
    1 1/2 c. flour
    1/2 tsp baking soda
    2/3 c. rice krispies
    1 c. chocolate chips
    1 c. white chocolate chips  

Cream together eggs, butter, and sugars.  Add oats, flour, and soda and blend evenly.  Fold in rice krispies and chocolate chips.  Bake at 350 for 10-12 minutes.  Enjoy with a huge glass of ice cold milk!

Sunday, May 22, 2011

Reese's Peanut Butter Cup Cookies

So easy.  So uniquely delish.  They are really peanut buttery, so if you don't like PB these might not be for you.  But if you do, then these are heaven!

{What you need}
1 cup white sugar
1 cup peanut butter
1 egg
18 bite-size reese's peanut butter cups

Cream sugar, pb, and egg.  Form dough into small balls, forming each dough-ball around one peanut butter cup.  Bake at 350 for 8-10 minutes.  It is CRUCIAL that you do not over-bake them.
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