Tuesday, May 28, 2013

Cheesy Jalapeno Corn Dip

This is a recipe from my mom.  It has a sweet flavor from the corn, but has a spicy kick from the jalapenos.  It does make a lot, so it's perfect for a large gathering or party....or you can cut it in half.  


48 oz corn (frozen) about 6 cups
3 8 oz pkg. cream cheese
1 cup shredded cheddar
1 cup shredded monterey cheese
1/2 cup shredded sharp cheddar
1 half pint jar of chopped jalapenos, plus 1/4 cup juice from jalapenos

Mix and melt the cheeses & then mix in jalapenos and juice.  Mix in corn (thawed) and adjust again with cheese and spices to taste.

 Put in crockpot until hot OR bake in oven at about 350º for 30 min or until hot/bubbly. You can put a little extra cheese on top and broil for a minute or two at the end if you desire.

Serve warm with tortilla chips.

Butterfinger Rice Krispie Treats

Another fun way to make a Rice Krispie treat.....


Recipe adapted from: Cookies and Cups

  • 5 cups Rice Krispie cereal
  • 2 1/2 cups Rice Chex cereal
  • 1 (16 oz bag) mini marshmallows
  • 5 Tbsp. butter
  • 8 Fun Sized Butterfinger candy bars, chopped
  • 1/2 cup semi sweet chocolate chips
  • 2 Tbsp peanut butter
How to Make
  1. Lightly spray a 9×13 pan with cooking spray.
  2. Using your microwave,  melt your butter.
  3. Add in your marshmallows and stir to coat, then microwave 2 minutes on power level 4.  Stop and stir.  Continue microwaving on power level 4 in 1 minute increments until marshmallows are melted.
  4. Pour over your cereals and stir until almost combined.
  5. Pour in your chopped Butterfinger bars.
  6. Stir until distributed evenly and press into your prepared pan.
  7. In a microwave safe bowl combine your chocolate chips and peanut butter. Microwave on 50% power in 30 second increments, stirring between each until melted and smooth.
  8. Drizzle on top of your krispies.
  9. Let the chocolate set and cut into squares.

Monday, May 27, 2013

Key West Grilled Chicken

Warm weather and grilling...I also like that it can be a tasty, easy meal.  I froze some chicken in this marinade.  It  was great!  John and the kids liked it!  It has a great flavor to eat by itself, but we have also used the grilled chicken for chicken tacos.

**Try this served with grilled pineapple on top!

Recipe from: Grocery Budget 101

* 3 tablespoons soy sauce
* 2 Tbs. honey
* 1 tablespoon olive oil
* Juice of 1 Lime
* 1 teaspoon minced garlic
* 2 skinless, boneless chicken breasts

In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.

If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

**If you prefer kebabs, cut the chicken into large chunks, skewer onto kabob sticks.

**For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.

Grill on medium high heat until chicken is done.

Monday, May 20, 2013

No Bake Berry Oreo Cheesecake

  A simple, indulgent dessert my whole family loved....

 Recipe from: The Farm Girl via Lil' Luna

Crust:
2/3 pack crushed up Berry Oreos (2 sleeves)
1/4 cup melted butter

Filling:
1 sleeve of crushed Berry Oreos
1 8 oz. package of cream cheese, softened
3/4 cup sugar (next time I'd reduce to 1/2 cup)
1 tsp vanilla
1 8 oz. tub cool whip
Red Food coloring (optional)

1.  Prepare crust by adding melted butter to crushed oreos, mixing until well combined. Spread mixture on the bottom of you pan, pressing down evenly.  Set aside.

2.  Beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended. Fold in cool whip and remaining chopped cookies. You can also add food coloring to make it a little more pink. Spread over crust.

3.  Refrigerate 3-4 hours until firm before serving.  If wanted, top with more cool whip. Enjoy!

Thursday, May 16, 2013

Jalapeño Cheddar Rolls

Burgers happen often at our house, so I thought I'd shake up Burger night with these rolls at buns, they weren't very spicy (but had a kick of spice that lingered in our mouths)  and had a fantastic a great texture.  John was super excited about these buns and liked them much better than my 40 minute version.
John's rating: 9

Recipe adapted from:Tracey's Culinary Adventures

1 Tbsp yeast
3 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt

6 oz sharp cheddar cheese, shredded
3 large jalapeños (seeds and ribs removed), finely chopped (I used 1 Tbsp of dried powder)
1 cup water water (100-110 F)
2 tablespoons canola oil
1 large egg

Add the yeast and sugar to warm water, let sit 5 minutes.  Add flour, salt, oil, egg, cheese and jalapenos to the bowl of a stand mixer fitted with the dough hook. Beat briefly on low speed to combine.  The dough should clear the sides of the bowl and cling to the bottom - you may need to add a little flour or water to achieve the right consistency.  Knead the dough on low speed for about 5 minutes, or until smooth and elastic.

Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Cover with plastic wrap and let the dough rise for 75-90 minutes, or until doubled in size.

Preheat oven to 350 F. Lightly grease cookie sheet.

Transfer the dough to your work surface and divide into 8 equal pieces.  Shape each piece of dough into a ball and place on the prepared baking sheet, then flatten slightly with the palm of your hand. Space the rolls about 1/2 to 1-inch apart - you want the edges to bake together in the oven.

Allow the rolls to rise for 35 minutes.  Bake for about 20 minutes, or until the tops of the rolls are deep golden brown.

Transfer the pan to a wire rack and let the rolls cool for at least 15 minutes. Store in a resealable plastic bag at room temperature, or wrap tightly and freeze.

Makes 8 rolls.
 
                                                                                                             yum.


Tuesday, May 14, 2013

M&M Cookies

Best M&M cookie recipe! 
We've made them several times, it is a family favorite!
John's Rating: 9
Recipe from: Picky Palate
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all purpose Flour
  • 3 tablespoons Instant vanilla pudding mix
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup mini chocolate chips
  • 1 cup Mini M and M’s
Directions
  1. Preheat oven to 350 degrees F. lightlt grease a large baking sheet.
  2. In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m’s stirring to combine.
  3. With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Thursday, May 9, 2013

Orange Chicken Sauce

This is the best orange chicken sauce I have ever made! I served this over some tempura chicken.
John's Rating: 10

  • 1 ½ cups water
  • 1/4 cup orange juice
  • 1/3 cup rice vinegar
  • 2 ½ tablespoons soy sauce
  • 1 tablespoon orange zest, grated
  • 1 cup packed brown sugar
  • ½ teaspoon ginger root, minced
  • 1 clove garlic
  • 2 tablespoons green onion, chopped
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
Combine all ingredients in VitaMix. Blend until smooth. In a saucepan, bring sauce to a boil. When desired consistency is reached, remove from heat. Serve over warm, prepared chicken.

Tuesday, May 7, 2013

No Bake Peanut Butter and Chocolate Granola Bars

This is an easy recipe that kids can help cook...I need those, my kids LOVE to help in the kitchen!  It also makes superb granola bars!!  They only take a few minutes to make, but a while to cool.  We sometimes throw ours in the freezer for 10 minutes for a quick cool time. :)

Recipe from: Real Mom Kitchen and Lauren's Latest

1/2 cup butter
1/2 cup honey
1/2 cup peanut butter
2/3 cup packed brown sugar
4 cups quick cooking oats {not rolled oats!}
2 cups crispy rice cereal
1 teaspoon vanilla
4 Tablespoons mini chocolate chips

Directions:

In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey, peanut butter and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn't small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly. Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Recipe Notes: If your granola bars don't seem to be staying together when you cut them, you may have not boiled the mixture long enough...you want it to make it just past the softball stage. OR you made them too thin or you didn't pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they'll become super hard!} The next time you make them, try boiling for an extra 15 seconds or so.