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Recipe Exploration: Chewy Granola Bars

February 6, 2012 1 comment
Name: Chewy Granola Bars
By: Renee (modified from All Recipes)Prep Time: 5 minutes
Bake Time: 20 minutesServings: 18

Ingredients:

  • 1/2 cup honey
  • 2/3 cup melted butter
  • 1/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 1/2 cups rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½  cup miniature semisweet chocolate chips
  • ½ cup raisins
  • ½ cup chopped peanuts
  • ½ cup dried cranberries

Directions:

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
  2. In a large mixing bowl, combine the honey, melted butter, brown sugar and vanilla extract.  Mix until completely combined.
  3. In another bowl mix the oats, flour, baking soda and cinnamon.  Slowly add oat mixture to honey mixture stirring as you go.  Stir in 2 cups assorted chocolate chips, raisins, nuts etc.
  4. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Notes:

  • Feel free to experiment with the nuts and fruit inside these bars.
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Recipe Exploration: Cinnamon Toast Crunch Cupcakes

February 4, 2012 2 comments
Name:  Cinnamon Toast Crunch Cupcakes
By: Renee (Modified from Your Cup of Cake)

Prep Time: 15 min
Cook Time: 15-18 min

Servings: 24 Cupcakes

Ingredients:

Cinnamon Cake:

  • 3 eggs
  • 1/3 cup oil
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream
  • Vanilla Cake Mix (not white cake mix)
  • 1 ½ teaspoon cinnamon
  • ¼ cup finely sifted Cinnamon Toast Crunch cereal (optional)
    • (Crush the cereal in a bag or use a food processor and then sift out ¼ cup)

Cinnamon Toast Crunch Buttercream:

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • ⅔  cup finely sifted Cinnamon Toast Crunch powder
    • (Crush the cereal in a bag or use a food processor and then sift out ⅔  cup)

Directions:

  1. Preheat oven to 350 degrees and line pans with 20-22 cupcake liners.
  1. In a large bowl, gently combine eggs, oil, buttermilk and vanilla.
  2. Mix in sour cream.
  3. Add cake mix and cinnamon and mix until smooth.
  4. Stir in lightly crushed cereal.
  5. Fill cupcake liners ¾ full and bake for 15-18 minutes, or until an inserted knife comes out clean.
  6. Meanwhile, for the buttercream icing, beat cream cheese and butter until fluffy. Add Cinnamon Toast Crunch powder. Add vanilla and powdered sugar. Adjust the consistency using milk if it is too thick.
  7. Pipe onto cooled cupcakes and top with cinnamon sugar and Cinnamon Toast Crunch squares.


Notes:

  • This also makes great mini cupcakes and cake as well.  The mini-muffins were popable and great even without icing (turning them into muffins I suppose) and the cake is really moist.  We made a layer cake out of it.
  • If making muffins, less bake time is needed.  If making a cake, more bake time is needed.
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Recipe Exploration: Spicy Sausage Casserole

February 4, 2012 Leave a comment
Name:  Spicy Sausage Casserole
By:  Renee (modified from AllRecipes.com)

Prep Time:  20 minutes
Bake Time:  60 minues

Servings: 6

Ingredients:

  • 2 lb fresh, ground spicy pork sausage
  • 1 cup uncooked long-grain rice (I used instant with no problem)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (28 ounce) can whole peeled tomatoes, crushed (can also use crushed tomatoes)
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper

Directions:

  1. Preheat oven to 350 degrees
  2. In a large skillet, brown sausage and drain grease.
  3. Stir in rice, onion, garlic and peppers. Cook 5 minutes.
  4. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9×13 inch pan.
  5. Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.

Notes:
* If you don’t want it too spicy, you can either cut back on the cayenne pepper or you can get less spicy sausage

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Recipe Exploration: Cheesy Bacon, Chicken, and Avocado Quesadillas

January 19, 2012 Leave a comment
Name: Cheesy Bacon, Chicken, and Avocado Quesadillas
By:Renee (from kevinandamanda.com)

Prep Time: 10
Cook Time: 10

Servings: 8 (half a quesadilla is a serving)

Ingredients:

  • 4 medium-sized flour tortilla shells
  • 1 lb chicken, cut into bite-sized pieces
  • salt and pepper
  • 1/2 cup scallions, diced
  • 8 strips of bacon, cooked & crumbled
  • 1 avocado, diced
  • 3 cups mild cheddar cheese, shredded
  • 2 tbsp butter

Directions:

  1. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.
  2. Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.
  3. Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.
  4. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Notes:

  • I used the bacon pieces used for salads and made them crispy in the microwave.  Was a lot easier.  But if you don’t have extra bacon grease handy, it’s good to make the bacon yourself.
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Recipe Exploration: Cajun Chicken Pasta

January 19, 2012 Leave a comment
Name: Cajun Chicken Pasta
By: Renee (modified from All Recipes.com)

Prep Time: 15 min
Cook Time: 15 min

Servings: 6

Ingredients:

  • 12 ounces linguine pasta
  • 2 boneless, skinless chicken breast halves, sliced into thin strips
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons butter
  • 1 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 4 fresh baby bella mushrooms, sliced (optional)
  • 4 stalks of green onion, minced
  • 2 cups heavy cream
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons grated Parmesan cheese


Directions:

  1. Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
  3. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.  Add more Cajun Seasoning if desired.
  4. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.  If sauce is too thin, let the bowl sit until sauce thickens.


Notes:

  • Can also use rotisserie chicken cut up into pieces.  That works out well!
  • If sauce is consistently too thin even after sitting, you can add 1 teaspoon of cornstarch mixed with or water to thicken.
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Recipe Exploration: Mexican Style Goulash

January 13, 2012 Leave a comment
Name:  Mexican Style Goulash
By: Renee (modified from All Recipes)

Prep Time: 15 min
Cook Time: 20 min

Servings: 10


Ingredients:
  • 2 pounds lean ground beef
  • 2 cups chopped onion
  • 2 medium green peppers
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 2 (8 ounce) cans tomato sauce
  • 2 cups fresh or frozen corn
  • 1 cup water
  • 1 tablespoon chili powder
  • 2 teaspoon dried oregano
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon cumin
  • 1 ½  cups uncooked elbow macaroni
  • 1-1/3 cups shredded reduced-fat Cheddar cheese

Directions:

  1. In a large nonstick pot, cook beef, onion and green peppers over medium heat until meat is no longer pink; drain.
  2. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt, pepper, and cumin. Bring to a boil.
  3. Add macaroni. Reduce heat; cover and simmer for 20-25 minutes or until macaroni is tender.
  4. Sprinkle with cheese; cover and cook 2-3 minutes longer or until cheese is melted.

Notes:

  • Can use ground turkey or half ground turkey
  • This goes well with cornbread.
  • This makes a very large batch.  Even though it freezes well, if you would like to make a smaller batch
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Recipe Exploration: Santa Fe Chicken

January 12, 2012 Leave a comment

Served with Chi Chi's Corn Cake

Name:  Santa Fe Chicken
By:  ReneePrep Time: 10 – 30 min (depending on type of rice)
Bake Time: 25 min

Servings: 3

Ingredients:

  • 2 tablespoons of oil
  • 2 cups of uncooked long grain rice (can use instant)
  • 2 tablespoons of garlic
  • 2 teaspoons of cumin
  • ½ of an onion, chopped
  • 1 15 oz can of tomato sauce
  • 4 oz can of green chiles (use less if desired)
  • 3 boneless, skinless chicken breasts
  • 1 packet of taco seasoning
  • ¼ teaspoon of pepper
  • ½ cup of mexican blend cheese
  • Lettuce, Guacamole, and Sour Cream to top

Directions:

  1. Saute uncooked rice, garlic, cumin, and onion in oil over medium heat for 5 minutes or until onion is tender.
  2. Add tomato sauce and green chiles.  Simmer for 20 minutes if using non instant rice.  If using instant rice, simmer until liquid is mostly absorbed. (use less green chiles if desired)
  3. Place rice mixture into a 8X11 baking dish.  Season both sides of the chicken with taco seasoning and pepper and place chicken on top of rice.
  4. Bake at 350 degrees for 25 minutes (or until internal temperature of chicken is 165 degrees)
  5. Sprinkle 4 oz of mexican blend cheese and bake until melted, about two to three minutes.
  6. Serve chicken lettuce, guacamole and sour cream, topped or on the side.

Notes:

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Recipe Exploration: Lemon Sage Parmesan Pork Chops

January 12, 2012 Leave a comment

Shown with Broccoli and Mashed Potatoes

Name: Lemon Sage Parmesan Pork Chops
By: Renee (modified from AllRecipes.com)Prep Time: 30 min
Bake Time: 15 min

Servings: 4

Ingredients:

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3/4 soft bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tablespoon rubbed sage
  • 1/2 teaspoon grated lemon peel
  • 2 egg, lightly beaten
  • 4 bone-in pork loin chops
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons butter or margarine

Directions:

  1. In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
  2. In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to an appropriate sized baking dish so all the chops are in one layer. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.

 

Notes:

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Bacon and Feta Stuffed Chicken with Bacon and Onion Potatoes

January 2, 2012 Leave a comment
Name: Bacon and Feta Stuffed Chicken and Bacon and Onion Mashed Potatoes
By: Renee from All Recipes

Prep Time: 30 min
Cook Time: 35 min

Servings: 3

Ingredients:

  • 3/4 pound bacon slices
  • 1 cup crumbled feta cheese
  • 3 tablespoons sour cream
  • 1/4 tablespoon dried oregano or italian seasoning
  • 1/4 teaspoon ground black pepper
  • 3 (4 ounce) skinless, boneless chicken breast halves
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • 4 potatoes, peeled and cubed or 2 packages of instant mashed potatoes.
  • 1 onion, chopped
  • 2 tablespoons butter
  • 3 tablespoons sour cream


Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C). Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crispyt. Reserve the bacon grease in the skillet, and cool the bacon slices on a paper towel-lined plate. Once cool, crumble the bacon into 2 inch pieces and mix together with the feta cheese, 3 tablespoons of sour cream, oregano, and black pepper in a small bowl; set aside.
  2. Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a 2-inch pocket in the chicken breast. Repeat with the remaining chicken breasts. Spoon the bacon mixture into the pockets. Pour the flour, egg, and bread crumbs into separate, shallow dishes. Gently press the chicken breasts into the flour to coat. Dip each into the beaten egg, then press into bread crumbs.
  3. Reheat the bacon grease over medium heat. Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side. Reserve the bacon grease in the pan. Place the breasts on a baking dish, and bake in the preheated oven until the chicken is no longer pink and the filling is hot, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Meanwhile, If using whole potatoes, place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
  5. While the potatoes are boiling, cook the onion in the remaining bacon grease over medium heat until very tender and golden brown, about 10 minutes. Once the potatoes are done, mash together with the onion, butter, and remaining 3 tablespoons of sour cream. Serve the chicken breasts accompanied by the mashed potatoes.

Notes:

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Shepherd Pie

December 12, 2011 Leave a comment
Name:  Shepherd Pie
By: Renee (adapted from allrecipes.com)

Prep Time: 15 min
Cook Time: 30 min

Servings: 6

Ingredients:

  • ½ onion, diced
  • 2 cloves of garlic
  • 2 tsp of oil (for sauteing)
  • 1 pound ground beef
  • 1 tsp seasoning salt
  • 1 tsp pepper
  • Cayenne Pepper (to taste)
  • 10 oz of mixed vegetables(14.5 ounce)
  • 1 (10.5 ounce) can cream of mushroom soup
  • 3 cups shredded Cheddar cheese
  • 4 cups mashed potatoes
  • 4 oz sour cream

Directions:

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Heat the oil and saute the garlic and onions in a medium saucepan until tender, about 3-5 minutes.
  3. Add the ground beef and cook over medium-high heat until beef is browned, about 10 minutes. Drain fat.
  4. Add salt and pepper.  Optional: Add in the cayenne pepper to taste.
  5. Mix in mixed vegetables and cream of mushroom soup.
  6. Pour beef mixture into a 2 quart casserole dish and top with 2 cups of cheddar cheese.
  7. Add sour cream and one cup of cheddar cheese to mashed potatoes.  Add whatever spices to mashed potatoes you would like (garlic powder, cayenne pepper, butter, salt, pepper, etc.)
  8. Spread mashed potatoes on top.
  9. Bake in the preheated oven until the pie is hot, and the mashed potatoes are golden brown, about 30 minutes.

Notes:

Only add the cayenne pepper if you want a little bit of spice.

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