Sunday, January 29, 2012

Suck It Up Lasagna

Suck It Up Lasagna

1 package of lean hamburger meat
1 package of hot sausage
1 green bell pepper
1 onion
Half a package of mushrooms
1 jar of Paul Newman spaghetti sauce with olives
3 cans of tomatoes
Spaghetti seasoning
Small container of cottage cheese
Small container of whole milk ricotta cheese
1 egg
1 package of frozen spinach
2 celery stalks
1 cup of feta cheese
1/2 Parmesan cheese
1 box giant sea shells

Cook sausage. Drain sausage from pan.  Sauté sliced mushrooms in grease. Add diced onions and cook.  Cook hamburger meat. Take out and put aside. Sauté celery with some olive oil. Add all cooked items together and let simmer. Cook shells and let cool. Mix cottage cheese, whole milk ricotta, 1 cup of feta cheese, 1/2 Parmesan cheese, 1 egg, and spinach (thawed and drained). Stuff these in shells.
Place in a large Pyrex dish. Pour spaghetti sauce over stuff shells. Cover with mozzarella cheese. Cook in oven @ 350 degrees for about 45 minutes.

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Wednesday, January 25, 2012

Coolio's Spicy Chicken

STAL actually yanked this recipe out of my people magazine.
It's called Coolio's Chicken
4 1lbs chicken wings and drum sticks
1 tsp. seasoned salt
1/2 tsp. fresh ground pepper
3/4 cup balsamic vinegar
4 cloves garlic, diced
1 medium onion, chopped
1 4.5 oz can chopped green chili's
2 10 oz cans condensed cream of chicken soup
2 - 3 green bell peppers, chopped
preheat oven 400
place chicken in a large bowl and sprinkle with seasoned salt and pepper. add balsamic vinegar, garlic and onions, and mix thoroughly.
stir in green chili's, soup and bell peppers. Divide chicken and sauce between 2 baking dishes.
bake until chicken is extremely tender and almost falling off the bone, about 50-60 minutes.

The tired, haggard and unprepared version (my version)
4 chicken thighs.
seasoning salt
salt and pepper
3/4 balsamic vinegar
teaspoon of already chopped garlic
1/2 can of small can of chopped jalapeno peppers (use whole can if daring)
1 can of cream of chicken
1 can cream of mushroom
1 1/2 green bell peppers
I was a lil weary of the two dish thing; considering I make such a mess when I cook, why not one container?  but I did it anyway. I think it helps brown the chicken better.
I don't have a picture of it for you, STAL ate every single bit by the next morning.
Happy cooking!!

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Thursday, January 19, 2012

A Cheese Ball For The Cheesiest Princess

1 log of peppered goat cheese
1 eight oz package of cream cheese
1 cup of white grated sharp cheddar cheese
1 cup of grated yellow cheese
pinch of garlic
dash of tabasco
mix all together
1 jar of raspberry jam
spread jam on top
serve with crackers

Yum! Yum!

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Monday, January 16, 2012

Buffalo Chicken Dip + Special K Bars

Here are the recipes from last night. Happy blogging!
Special K Bars
1 cup light corn syrup
1 cup sugar
1.5 cups peanut butter
6 cups Special K
1.5 cups semisweet chocolate chips (make sure they are real chocolate - imitation chocolate won't melt correctly)
1 cup butterscotch chips
In a large microwave safe bowl mix sugar and corn syrup. Microwave on high 2 minutes until bubbling. Mix in peanut butter. Stir in Special K. Press this mixture into a greased 9x13 pan. Melt together chocolate and butterscotch chips in a double boiler. Hint - butterscotch chips take longer to melt so I suggest getting them started first - your frosting may end up with small butterscotch chunks if you add them at the same time (still tastes good but not as pretty) :) Frost the bars with the chocolate mixture. Allow at least 1 hour for frosting to set before serving.
Buffalo Chicken Dip
1 large boneless skinless chicken breast
16 oz. softened cream cheese (2 blocks)
1 cup ranch dressing
0.75 cup Frank's Red Hot Sauce (or more for extra heat) - last night I added a couple extra tablespoons
1.5 cups shredded cheddar cheese
Club crackers, carrots and celery for dipping.
Boil the chicken until cooked. I have always wanted to trying grilling it for that extra yummy grill flavor but I always seem to be short on time. Chop the cooked chicken in a food processor until the pieces are very small. Heat chicken and hot sauce in a saucepan over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with veggies and crackers.

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Wednesday, January 11, 2012

Caramel Cake

Princess Proof Caramel Icing:

2 sticks melted butter
2 cups light brown sugar (packed)
medium low heat till melted and comes to a boil
boil 2 minutes

Add 1/2 cup of half and half
Bring to boil and boil for 2 minutes
Remove from heat and add 2 teaspoon vanilla
4 cups of sifted powder sugar using whisk
Whisk few minutes till frosting begins to crust on top and Frost immediately
3 pans even 12 minutes each
Cool cakes before frosting ~ which could be the secret of WHY our cake was so dern flat!
NOTE: Read all the way through directions before icing a cake

PBC luving her flat Caramel Cake!

STAL finally caves and tries it too.
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Tuesday, January 10, 2012

Homemade Slow Rise Baked Bread

Topped with freshly grated Parmesan cheese
1 1/2 c warm water
1/2 yeast ~ seriously only 1/2 teaspoon
1 t salt
4 c flour (can use all white or a mix of whole wheat and white)

Add yeast to warm water and let bloom. Add 2 c flour, salt and mix. don't over mix! Add enough flour to make dough stiff. Knead dough adding flour when needed. It will be soft. Let rise in well oiled bowl until doubled, about 4-6 hours. punch down. shape into loaf or ball. Cover (if using a dutch oven, just use lid) with a plastic wrap and a towel. let rise until doubled again, this will take less time than the first rising.

Bake 350 (with lid is using dutch oven for 30 minutes and then additional 15 without the lid.) OR for 40 minutes for a loaf pan.

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Tuesday, January 3, 2012

Stuffed Tomatoes

These tomatoes are a great side dish to any meal!


8 medium tomatoes
3/4 cup of chopped bell pepper
1 cup of chopped celery
1 package of cooked sausage
Cajun seasoning
1 tablespoon of Durkee's
salt and pepper
1/2 cup of mayonnaise
1 teaspoon of sugar
Ritz cracker crumbs

Cook and drain sausage.
Wash tomatoes and cut a hole in the top. Scoop out the inside and place in a bowl.
Place tomatoes upside down to drain excess juice.
In a bowl, add drained sausage, chopped bell pepper, celery,
mayonnaise, durkees and spices.
Add a couple of crackers to thicken mixture.
Mix together and place back into tomato.
Top with Ritz cracker crumbs and a small pat of butter.

Bake at 350 for 30 minutes

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