5 chicken breasts, cooked and diced small
1/2 c. diced celery
1 (12 oz.) jar hot sauce
2 pkg cream cheese
1 bottle Ranch dressing
1/2 c. shredded cheddar cheese
Mix chicken, celery, and hot sauce in bowl. Spread in 9 x 13 pan. In saucepan, melt cream cheese with Ranch dressing until smooth. Pour evenly over chicken. Top with cheese. Bake at 375 degrees for 30 minutes or until hot and bubbly. Serve with tortilla chips or Triscuit crackers.
Sunday, February 3, 2013
Saturday, January 26, 2013
Broccoli and Chicken Casserole
2 bunches of broccoli, cut into bite size pieces
4 chicken breasts, diced and cooked
1 c. shredded cheddar cheese
1/2 c. mayo
1/2 tsp lemon juice
1 can cream of chicken
1/4 c. butter
1/2 c. dry bread crumbs
brown rice
Boil broccoli pieces for about 5-7 minutes. They should be slightly tender. Drain broccoli and put on bottom of a greased casserole dish. In bowl, mix diced chicken, cheese, mayo, lemon juice, and cream of chicken. Scoop mixture on top of broccoli. Mix melted butter and bread crumbs and sprinkle on top of casserole. Bake at 350 degrees for about 30 minutes. Serve over brown rice.
4 chicken breasts, diced and cooked
1 c. shredded cheddar cheese
1/2 c. mayo
1/2 tsp lemon juice
1 can cream of chicken
1/4 c. butter
1/2 c. dry bread crumbs
brown rice
Boil broccoli pieces for about 5-7 minutes. They should be slightly tender. Drain broccoli and put on bottom of a greased casserole dish. In bowl, mix diced chicken, cheese, mayo, lemon juice, and cream of chicken. Scoop mixture on top of broccoli. Mix melted butter and bread crumbs and sprinkle on top of casserole. Bake at 350 degrees for about 30 minutes. Serve over brown rice.
Mac and Cheese
2 c. elbow macaroni
2 T butter
2 T flour
2 c. milk
4 c. shredded cheddar cheese
1/2 c. greek yogurt or sour cream
salt and pepper to taste
Boil macaroni in salted water for about 10 minutes. Meanwhile, melt butter in small saucepan. Once hot and bubbly, stir in flour to make a roux. Stir in milk and wait for it to get a little thick, then add cheese. Stir until melted. I used mostly cheddar and some mozzarella. You can use all cheddar if you have it. Reserve some to sprinkle on top. Stir in greek yogurt. Season with salt and pepper. Stir sauce into pasta after you drain it. Pour it into a dish and bake for about 20 minutes on 400 degrees.
2 T butter
2 T flour
2 c. milk
4 c. shredded cheddar cheese
1/2 c. greek yogurt or sour cream
salt and pepper to taste
Boil macaroni in salted water for about 10 minutes. Meanwhile, melt butter in small saucepan. Once hot and bubbly, stir in flour to make a roux. Stir in milk and wait for it to get a little thick, then add cheese. Stir until melted. I used mostly cheddar and some mozzarella. You can use all cheddar if you have it. Reserve some to sprinkle on top. Stir in greek yogurt. Season with salt and pepper. Stir sauce into pasta after you drain it. Pour it into a dish and bake for about 20 minutes on 400 degrees.
Tuesday, January 1, 2013
Brown Butter Sea Salt Chocolate Chip Cookies
These are the BEST cookies, especially if you are in to the sweet and salty together!!
1 cup butter (2 sticks)
1/2 c. granulated sugar
1 c. brown sugar
1 egg
1 egg yolk
2 tsp. vanilla
2 c. flour
1/2 tsp baking soda
1 tsp sea salt, plus more for tops
1 c. chocolate chips
In sauce pan, brown your butter. (If you are like me, I didn't know what this meant...) Just melt the 2 sticks over medium high heat until it turns a light brown color. Mine took about 10 minutes. I was whisking it the whole time. Easy, right?? It even smells different than regular melted butter. Once browned, set aside and let it cool. It will melt the chocolate chips if it is too warm.
Next, cream the sugars in with the butter. Add the eggs and vanilla.
In separate bowl, measure out the flour, baking soda, and 1 tsp sea salt. Add the flour mixture in with the wet mixture a little at a time. Stir in chocolate chips.
Put cookie dough dollops on baking sheet and bake at 325 degrees for about 12-15 minutes. Get it out when it is still a little gooey as it will continue to bake on sheet after removed from oven. In my opinion, it is better to get them out too soon than too late.Enjoy!
1 cup butter (2 sticks)
1/2 c. granulated sugar
1 c. brown sugar
1 egg
1 egg yolk
2 tsp. vanilla
2 c. flour
1/2 tsp baking soda
1 tsp sea salt, plus more for tops
1 c. chocolate chips
In sauce pan, brown your butter. (If you are like me, I didn't know what this meant...) Just melt the 2 sticks over medium high heat until it turns a light brown color. Mine took about 10 minutes. I was whisking it the whole time. Easy, right?? It even smells different than regular melted butter. Once browned, set aside and let it cool. It will melt the chocolate chips if it is too warm.
Next, cream the sugars in with the butter. Add the eggs and vanilla.
In separate bowl, measure out the flour, baking soda, and 1 tsp sea salt. Add the flour mixture in with the wet mixture a little at a time. Stir in chocolate chips.
Put cookie dough dollops on baking sheet and bake at 325 degrees for about 12-15 minutes. Get it out when it is still a little gooey as it will continue to bake on sheet after removed from oven. In my opinion, it is better to get them out too soon than too late.Enjoy!
Crockpot Pork Loin Sandwiches
1 pork loin
1 onion, sliced thinly
1 c. chicken broth
2 T ketchup
1/4 c. brown sugar
1 T minced garlic
2 tsp. worshershire sauce
BBQ sauce
Mix chicken broth, ketchup, brown sugar, garlic, and worshershire sauce in crockpot. Put in onion and pork loin. Squeeze BBQ sauce on top of pork. Cook on low for 6-8 hours. Take out and shred then put back in sauce for a little while so it can soak up all the juices. I like to have mine on a hamburger bun with a little more BBQ sauce.
1 onion, sliced thinly
1 c. chicken broth
2 T ketchup
1/4 c. brown sugar
1 T minced garlic
2 tsp. worshershire sauce
BBQ sauce
Mix chicken broth, ketchup, brown sugar, garlic, and worshershire sauce in crockpot. Put in onion and pork loin. Squeeze BBQ sauce on top of pork. Cook on low for 6-8 hours. Take out and shred then put back in sauce for a little while so it can soak up all the juices. I like to have mine on a hamburger bun with a little more BBQ sauce.
Sunday, December 9, 2012
Andes Mint Cupcakes
Chocolate Mint Filling:
1/3 c. chocolate chips
2 T heavy cream
1 t. peppermint extract
1/4 c. powdered sugar
Mint Buttercream:
8 oz. cream cheese, softened
6 T butter, softened
4 c. powdered sugar, more if necessary
1 T heavy cream
1 t. peppermint extract
green food coloring
Make cake mix according to directions. Fill cupcake liners and bake. Set aside to cool.
For filling: Melt chocolate and heavy cream in double broiler over medium heat. Once melted, stir in mint extract and powdered sugar. You can either put this in a squeeze bottle or into a piping bag with a small, long tip. Squeeze into middle of cupcakes.
For Buttercream: Beat cream cheese and butter in bowl. Mix in extract. Add powdered sugar a little at a time. If it becomes too dry, add a splash of heavy cream. Keep beating in powdered sugar until it becomes good piping consistency. Mix in green coloring until it becomes a mint colored. Pipe on top of cupcakes.
Once frosting is on cupcakes, pipe a little filling on very top and add half of an Andes Mint on top.
Vanilla Bean Caramel
1 c. sugar
1 1/4 c. heavy cream
1 vanilla bean, split lengthwise
1/2 t. coarse salt
1/2 t. vanilla extract
Measure out heavy cream and add the seeds of the vanilla bean in a small bowl and set aside.
Spread the sugar out in an even layer in the bottom of a saucepan. Heat the pan to med-low and when the sides of the sugar begin to liquify start stirring slowly until all the sugar melts. Once the sugar becomes a deep amber color, remove the sugar from the heat and SLOWLY add the heavy cream, whisking hard. (It will bubble up quite a bit once you add the heavy cream- be careful!) Keep whisking in he remaining heavy cream, salt, and vanilla extract. If it begins to clump, out it back over med-low heat and whisk until it becomes a smooth liquid again. Remove from heat, let cool for a few minutes, and transfer to a heatproof container. (I used a mason jar.)
1 1/4 c. heavy cream
1 vanilla bean, split lengthwise
1/2 t. coarse salt
1/2 t. vanilla extract
Measure out heavy cream and add the seeds of the vanilla bean in a small bowl and set aside.
Spread the sugar out in an even layer in the bottom of a saucepan. Heat the pan to med-low and when the sides of the sugar begin to liquify start stirring slowly until all the sugar melts. Once the sugar becomes a deep amber color, remove the sugar from the heat and SLOWLY add the heavy cream, whisking hard. (It will bubble up quite a bit once you add the heavy cream- be careful!) Keep whisking in he remaining heavy cream, salt, and vanilla extract. If it begins to clump, out it back over med-low heat and whisk until it becomes a smooth liquid again. Remove from heat, let cool for a few minutes, and transfer to a heatproof container. (I used a mason jar.)
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