Spinach Artichoke Pasta
2 Tbsp olive oil
4 cloves garlic
4 oz. neufchatel cheese
½ cup sour cream
¼ cup white wine
½ cup milk
½ cup grated parmesan
1 can (14 oz) quartered artichoke hearts
1 pkg (10 oz) chopped spinach, thawed
1 Tbsp hot sauce
1 tsp red pepper flakes (optional)
to taste salt and pepper
12 oz. pasta (any shape)
Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). Drain the pasta in a colander.
While you are cooking the pasta, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes). Add the neufchatel (cream cheese), sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low. Add the milk and parmesan cheese. Stir it in until the parmesan has melted in and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach. Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired. Add the cooked and drained pasta and stir to coat. Serve warm.
Saturday, January 31, 2015
Cream Cheese Bean Dip
Cream Cheese Bean Dip
1 cup sour cream
1 - 16 oz. can refried beans
4 oz. (1/2 bar) cream cheese (softened)
1 package taco seasoning
1 cup mexican cheese
Salsa (a few TB - ¼ cup of your favorite kind) - optional
Preheat to 350. Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa. Pour into 8x8 pan. Top with cheese and bake for 25 minutes. Serve hot with tortilla chips. ENJOY!
1 cup sour cream
1 - 16 oz. can refried beans
4 oz. (1/2 bar) cream cheese (softened)
1 package taco seasoning
1 cup mexican cheese
Salsa (a few TB - ¼ cup of your favorite kind) - optional
Preheat to 350. Combine beans, sour cream, and cream cheese in a bowl until well combined. Add taco seasoning and salsa. Pour into 8x8 pan. Top with cheese and bake for 25 minutes. Serve hot with tortilla chips. ENJOY!
Reese's® Chocolate Peanut Butter Bars
Reese's® Chocolate Peanut Butter Bars
PEANUT BUTTER LAYER:
¾ cup butter or margarine, softened
¾ cup peanut butter
2 cups packed brown sugar, light or dark
2 eggs
1 teaspoon vanilla extract
2½ cups quick-cooking oats
2½ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 teaspoon baking soda (I used 1 heaping teaspoon baking soda)
½ teaspoon salt
½ cup (1 stick butter)
CHOCOLATE LAYER:
⅔ cup unsweetened cocoa
⅓ cup white sugar
1 can (14 ounces) sweetened condensed milk
1½ teaspoons vanilla
1½ cups (10-ounce package)
Reese’s Mini Pieces
Instructions
PEANUT BUTTER LAYER:
Preheat oven to 350°. Beat ¾ cup softened butter, peanut butter, brown sugar, eggs, vanilla, salt and baking soda until well blended. Stir in flour and oats. Do not beat or mixture will become tough. Batter will resemble cookie dough. Set 2 cups of the batter aside. Press remaining dough evenly into a greased 13×9 inch baking pan.
CHOCOLATE LAYER:
Melt ½ cup butter in a saucepan over low heat. Stir in cocoa and white sugar. Add 1 can sweetened condensed milk; stirring constantly over low heat until smooth and thick. This will take about 5 minutes. Remove from heat and stir in 1½ teaspoons of vanilla. Spread chocolate mixture evenly over peanut butter/oatmeal dough in the pan. Sprinkle about ¼ cup of the Reese’s candies over the chocolate. Crumble the reserved two cups of dough over the candies.
Sprinkle the remaining Reese’s candies over top of the dough. Bake 25 minutes or until top is lightly brown. Cool completely on a wire rack. Cut into bars.
PEANUT BUTTER LAYER:
¾ cup butter or margarine, softened
¾ cup peanut butter
2 cups packed brown sugar, light or dark
2 eggs
1 teaspoon vanilla extract
2½ cups quick-cooking oats
2½ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 teaspoon baking soda (I used 1 heaping teaspoon baking soda)
½ teaspoon salt
½ cup (1 stick butter)
CHOCOLATE LAYER:
⅔ cup unsweetened cocoa
⅓ cup white sugar
1 can (14 ounces) sweetened condensed milk
1½ teaspoons vanilla
1½ cups (10-ounce package)
Reese’s Mini Pieces
Instructions
PEANUT BUTTER LAYER:
Preheat oven to 350°. Beat ¾ cup softened butter, peanut butter, brown sugar, eggs, vanilla, salt and baking soda until well blended. Stir in flour and oats. Do not beat or mixture will become tough. Batter will resemble cookie dough. Set 2 cups of the batter aside. Press remaining dough evenly into a greased 13×9 inch baking pan.
CHOCOLATE LAYER:
Melt ½ cup butter in a saucepan over low heat. Stir in cocoa and white sugar. Add 1 can sweetened condensed milk; stirring constantly over low heat until smooth and thick. This will take about 5 minutes. Remove from heat and stir in 1½ teaspoons of vanilla. Spread chocolate mixture evenly over peanut butter/oatmeal dough in the pan. Sprinkle about ¼ cup of the Reese’s candies over the chocolate. Crumble the reserved two cups of dough over the candies.
Sprinkle the remaining Reese’s candies over top of the dough. Bake 25 minutes or until top is lightly brown. Cool completely on a wire rack. Cut into bars.
Friday, January 30, 2015
Sweet & Sour Chinese Dip
Sweet & Sour Chinese Dip
12 oz. cream cheese
⅔ cup grated carrots
⅓ cup chopped peanuts
¼ cup chopped water chestnuts
¼ cup green onion
2 tbsp soy sauce
1 tbsp chopped cilantro
1 clove garlic minced
a bottle of sweet and sour sauce
Spread cream cheese on a plate. In a small bowl combine carrots, peanuts, water chestnuts, green onion, soy sauce, cilantro and garlic. Spread mixture on top of cream cheese then pour a good amount of sweet and sour sauce over the top. Serve with wontons.
12 oz. cream cheese
⅔ cup grated carrots
⅓ cup chopped peanuts
¼ cup chopped water chestnuts
¼ cup green onion
2 tbsp soy sauce
1 tbsp chopped cilantro
1 clove garlic minced
a bottle of sweet and sour sauce
Spread cream cheese on a plate. In a small bowl combine carrots, peanuts, water chestnuts, green onion, soy sauce, cilantro and garlic. Spread mixture on top of cream cheese then pour a good amount of sweet and sour sauce over the top. Serve with wontons.
Buffalo Chicken Jalapeno Popper Casserole
Buffalo Chicken Jalapeno Popper Casserole
6 small Chicken Thighs
6 slices Bacon
3 medium Jalapenos (De-seed if you aren't a fan of spicy)
12 oz. Cream Cheese
1/4 cup Mayonnaise
4 oz. Shredded Cheddar
2 oz. Shredded Mozzarella Cheese
1/4 cup Frank's Red Hot
Salt and Pepper to Taste
De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F. Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos into the pan. Once jalapenos are soft and cooked, add cream cheese, mayo, and frank's red hot to the pan. Mix together and season to taste. Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken. Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese. Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.
6 small Chicken Thighs
6 slices Bacon
3 medium Jalapenos (De-seed if you aren't a fan of spicy)
12 oz. Cream Cheese
1/4 cup Mayonnaise
4 oz. Shredded Cheddar
2 oz. Shredded Mozzarella Cheese
1/4 cup Frank's Red Hot
Salt and Pepper to Taste
De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F. Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat. Once bacon is mostly crisped, add jalapenos into the pan. Once jalapenos are soft and cooked, add cream cheese, mayo, and frank's red hot to the pan. Mix together and season to taste. Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken. Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese. Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapenos before you broil.
Butterfinger Pie
Butterfinger Pie
7 Butterfinger Bars
12 oz Cool Whip
8 oz Cream cheese softened (1 package)
Pie Crust/tin
1 tablespoon Sugar
Stick 5 Butterfingers in the blender and pulse a few times to crush the Butterfingers into small pieces. I like to leave a few chunks to give the pie more texture. Or you can stick them in a ziploc bag and let the kids go to town on them! ;-) Mix together softened cream cheese, sugar and cool whip. Fold in Butterfinger chunks. Chop the remaining 2 Butterfingers into large chunks and cover top of pie with chunks. You can also drizzle some chocolate syrup over it but that is optional. Place in fridge for 1-2 hours to chill and enjoy!
7 Butterfinger Bars
12 oz Cool Whip
8 oz Cream cheese softened (1 package)
Pie Crust/tin
1 tablespoon Sugar
Stick 5 Butterfingers in the blender and pulse a few times to crush the Butterfingers into small pieces. I like to leave a few chunks to give the pie more texture. Or you can stick them in a ziploc bag and let the kids go to town on them! ;-) Mix together softened cream cheese, sugar and cool whip. Fold in Butterfinger chunks. Chop the remaining 2 Butterfingers into large chunks and cover top of pie with chunks. You can also drizzle some chocolate syrup over it but that is optional. Place in fridge for 1-2 hours to chill and enjoy!
Cowboy Meatloaf and Potato Casserole
Cowboy Meatloaf and Potato Casserole
1 pckg of steam n' mash potatoes
1 lb ground beef
3/4 c onion, finely chopped
1/3 c Italian bread crumbs
1/4 c Sweet Baby Rays original bbq sauce
1 egg lightly beaten
2 tsp chili powder
3/4 tsp salt
2/3 c evaporated milk
1 tbsp butter
1 c crumbled bacon (I used real bacon bits)
1/3 cup crispy fried onions, crumbled
2/3 c shredded Mexican blend cheese
Preheat the oven to 375°. Coat a 9x9 baking dish with nonstick spray. In a bowl, combine the beef, onion, breadcrumbs, bbq sauce, egg, chili powder and salt until mixed well. Press into the bottom of the baking dish. Bake uncovered for 20-25 minutes, or until cooked through. Pour of the excess fat. Adjust the oven to broil and place oven rack 6-8" from heat source. Meanwhile, microwave the potatoes according to package instructions. In a large bowl, mix together potatoes, butter and evaporated milk with a mixer until smooth. Stir in bacon and fried onions. Spread evenly on top of beef mixtures and sprinkle with cheese. Broil for about 5 minutes until the cheese is lightly browned.
1 pckg of steam n' mash potatoes
1 lb ground beef
3/4 c onion, finely chopped
1/3 c Italian bread crumbs
1/4 c Sweet Baby Rays original bbq sauce
1 egg lightly beaten
2 tsp chili powder
3/4 tsp salt
2/3 c evaporated milk
1 tbsp butter
1 c crumbled bacon (I used real bacon bits)
1/3 cup crispy fried onions, crumbled
2/3 c shredded Mexican blend cheese
Preheat the oven to 375°. Coat a 9x9 baking dish with nonstick spray. In a bowl, combine the beef, onion, breadcrumbs, bbq sauce, egg, chili powder and salt until mixed well. Press into the bottom of the baking dish. Bake uncovered for 20-25 minutes, or until cooked through. Pour of the excess fat. Adjust the oven to broil and place oven rack 6-8" from heat source. Meanwhile, microwave the potatoes according to package instructions. In a large bowl, mix together potatoes, butter and evaporated milk with a mixer until smooth. Stir in bacon and fried onions. Spread evenly on top of beef mixtures and sprinkle with cheese. Broil for about 5 minutes until the cheese is lightly browned.
Brown Sugar Pie
Brown Sugar Pie
1 pound light brown sugar
1 stick butter, melted
3 eggs
1 tablespoon vanilla extract
1 pie crust
Preheat the oven to 350 degrees F. Prepare pie pan with pie dough. Whisk together eggs and add in sugar, butter, and vanilla. Whisk together until combined well and smooth. Pour into pie pan. Bake for 45 minutes or until golden brown. Note: You may need to put aluminum foil around pie crust edges to prevent them from getting too brown.
1 pound light brown sugar
1 stick butter, melted
3 eggs
1 tablespoon vanilla extract
1 pie crust
Preheat the oven to 350 degrees F. Prepare pie pan with pie dough. Whisk together eggs and add in sugar, butter, and vanilla. Whisk together until combined well and smooth. Pour into pie pan. Bake for 45 minutes or until golden brown. Note: You may need to put aluminum foil around pie crust edges to prevent them from getting too brown.
Muffaletta Tortellini Salad
Muffaletta Tortellini Salad
4 ounces Genoa salami, cut into bite size pieces
4 ounces mortadella, cut into bite size pieces
4 ounces capicola, cut into bite size pieces
4 ounces provolone cheese, cut into bite size pieces
4 ounces mozzarella cheese, cut into bite size pieces
2 (16 ounce) packages frozen tortellini
Olive Salad
¼ cup red wine vinegar
¼ cup plus 2 tablespoons extra virgin olive oil (divided)
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon fresh ground black pepper
1 (6 ounce) jar Italian mix giardiniera, chopped
½ cup chopped roasted red peppers
½ cup pimento stuffed olives, sliced
½ cup sliced kalamata olives, halved
½ cup sliced black olives, sliced
2 tablespoons capers, drained
Prepare the olive salad: Reserve 2 tablespoons olive oil. In a medium bowl combine vinegar, ¼ cup olive oil, garlic, oregano, parsley and black pepper. Whisk until well combined. Set aside. Cut up remaining ingredients according to ingredient list. Add remaining ingredients to bowl. Toss well until combined and coated. Refrigerate for 30 minutes (up to overnight).
Meanwhile: bring a large pot of salted water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat and drain. While the pasta is cooking, prepare deli meats and cheeses: cut meats and cheese into bite size pieces, approximately ¼”- ½” in size. Shred Parmesan cheese and set aside. Sprinkle 2 tablespoons reserved olive oil over drained tortellini. Stir to combine. Add olive salad to drained tortellini and gently stir until well combined. Toss in chopped meats and cheeses. Serve and enjoy.
4 ounces Genoa salami, cut into bite size pieces
4 ounces mortadella, cut into bite size pieces
4 ounces capicola, cut into bite size pieces
4 ounces provolone cheese, cut into bite size pieces
4 ounces mozzarella cheese, cut into bite size pieces
2 (16 ounce) packages frozen tortellini
Olive Salad
¼ cup red wine vinegar
¼ cup plus 2 tablespoons extra virgin olive oil (divided)
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon fresh ground black pepper
1 (6 ounce) jar Italian mix giardiniera, chopped
½ cup chopped roasted red peppers
½ cup pimento stuffed olives, sliced
½ cup sliced kalamata olives, halved
½ cup sliced black olives, sliced
2 tablespoons capers, drained
Prepare the olive salad: Reserve 2 tablespoons olive oil. In a medium bowl combine vinegar, ¼ cup olive oil, garlic, oregano, parsley and black pepper. Whisk until well combined. Set aside. Cut up remaining ingredients according to ingredient list. Add remaining ingredients to bowl. Toss well until combined and coated. Refrigerate for 30 minutes (up to overnight).
Meanwhile: bring a large pot of salted water to a boil over medium-high heat. Cook tortellini according to package directions. Remove from heat and drain. While the pasta is cooking, prepare deli meats and cheeses: cut meats and cheese into bite size pieces, approximately ¼”- ½” in size. Shred Parmesan cheese and set aside. Sprinkle 2 tablespoons reserved olive oil over drained tortellini. Stir to combine. Add olive salad to drained tortellini and gently stir until well combined. Toss in chopped meats and cheeses. Serve and enjoy.
Wednesday, January 21, 2015
Brunswick Stew
Brunswick Stew
1 (14.5oz) can diced tomatoes
1 (8oz) can tomato sauce
1 1/2 cups BBQ Sauce
2 to 3 cups chicken broth
1 1/2 cups frozen corn
1 1/2 cups frozen lima beans
1/4 tsp cayenne pepper
1/4 tsp black pepper
12 oz cooked chicken, chopped (1/2 rotisserie chicken - or 2 chicken breasts)
1 pound pulled pork
Add all ingredients to a Dutch oven or large saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes.
1 (14.5oz) can diced tomatoes
1 (8oz) can tomato sauce
1 1/2 cups BBQ Sauce
2 to 3 cups chicken broth
1 1/2 cups frozen corn
1 1/2 cups frozen lima beans
1/4 tsp cayenne pepper
1/4 tsp black pepper
12 oz cooked chicken, chopped (1/2 rotisserie chicken - or 2 chicken breasts)
1 pound pulled pork
Add all ingredients to a Dutch oven or large saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes.
Easy Shrimp & Grits Casserole
Easy Shrimp & Grits Casserole
4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup shredded sharp cheddar cheese, divided (4 ounces)
1 cup shredded monterey jack pepper cheese (4 ounces)
2 tablespoons butter or 2 tablespoons margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 lb fresh small shrimp, peeled and cooked
1 (10 ounce) can diced tomatoes and green chilies, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese. Bake at 350° for 30 to 45 minutes.
4 cups chicken broth
1/2 teaspoon salt
1 cup regular grits
1 cup shredded sharp cheddar cheese, divided (4 ounces)
1 cup shredded monterey jack pepper cheese (4 ounces)
2 tablespoons butter or 2 tablespoons margarine
6 green onions, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 lb fresh small shrimp, peeled and cooked
1 (10 ounce) can diced tomatoes and green chilies, drained
1/4 teaspoon salt
1/4 teaspoon pepper
Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese. Bake at 350° for 30 to 45 minutes.
Saturday, January 3, 2015
Easy Baked Creole Muffuletta Sandwich
Easy Baked Creole Muffuletta Sandwich
1 9 inch round bread, sliced in half
1 lb Geno salami, sliced deli thin
1 lb black forest ham, sliced deli thin
12 slices provolone cheese, sliced
1 1/2 cups olive spread
Preheat oven to 375 degrees. Cut bread in half lengthwise, remove about 1/4 inch of bread filling to create a small well. Fill bottom half of bread with 1/2 cup of olive spread, top with half of the salami, ham, cheese, olive spread, salami, ham, cheese, ending with remaining muffaletta spread. Place top bread layer on sandwich, press down, wrap in foil and bake at 375 degrees for about 20 minutes. Remove from oven, cut into four pieces and serve warm.
1 9 inch round bread, sliced in half
1 lb Geno salami, sliced deli thin
1 lb black forest ham, sliced deli thin
12 slices provolone cheese, sliced
1 1/2 cups olive spread
Preheat oven to 375 degrees. Cut bread in half lengthwise, remove about 1/4 inch of bread filling to create a small well. Fill bottom half of bread with 1/2 cup of olive spread, top with half of the salami, ham, cheese, olive spread, salami, ham, cheese, ending with remaining muffaletta spread. Place top bread layer on sandwich, press down, wrap in foil and bake at 375 degrees for about 20 minutes. Remove from oven, cut into four pieces and serve warm.
PHILLY CHEESE STEAK DIP
PHILLY CHEESE STEAK DIP
1½ cups grilled and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese
Saute onion and green pepper in olive oil over medium heat. Set aside. In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes. Serve with chips or toasted baguettes.
1½ cups grilled and small chopped thin cut shoulder steak
2 Tablespoons olive oil
1 cup diced onion
1 cup diced green pepper
8 oz. cream cheese, softened
½ cup mayo
4 oz. shredded or chopped provolone cheese
Saute onion and green pepper in olive oil over medium heat. Set aside. In medium bowl, mix cream cheese, mayo, provolone, and chopped steak. Stir until well combined. Add sautéed onion and green pepper to bowl and bake at 350 degrees F for 20-25 minutes. Serve with chips or toasted baguettes.
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