Tuesday, October 29, 2013

Banana Ghosts

Here is another fun Halloween treat that is more on the healthy side: Bananas decorated as ghosts:


Monday, October 28, 2013

Strawberry Ghosts

A Halloween twist to the chocolate covered strawberry:


Friday, October 25, 2013

Melt in Your Mouth Chicken

Simple.  Delicious.   The original recipe called for mayonnaise instead of greek yogurt, but I used greek yogurt. 

Recipe adapted from: Food

4 boneless chicken breast halves (I used 4 chicken fillets from Costco)
1 cup greek yogurt (I used Kirkland brand)
1/2 cup freshly grated parmesan cheese
1 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder

Mix mayonnaise, cheese and seasonings.  Spread mixture over chicken breast and place in baking dish. Bake at 375°F for 45 minutes.

Friday, October 18, 2013

Cheesy Pesto Pasta Bake



Recipe adapted from: Pixi Wishes Forehead Kisses
 
1 pkg Italian Pasta
4 tablespoons butter
1 cup milk
1 cup chicken broth
1/4 cup flour
1/2 cup fresh basil pesto
1 cup grated mozzarella cheese


Boil your pasta until al dente. In a saucepan melt your butter. Gradually sift in your flour a bit at a time while alternating and pouring in the milk and stock. Whisk until the flour has fully dissolved and the liquid has thickened. Remove from the heat and stir in your pesto.  Mix the sauce with the drained pasta. Top with the grated cheese. Bake at 350 for about 15 minutes or until the cheese has melted.  

Serves around 8.

Lofthouse Sugar Cookies

This is a recipe you need to plan ahead for, but they are great!!  The dough needs to refrigerate overnight and then after you frost them, they taste best if they sit overnight.  So on the plus side, you can make these ahead for a party :)  This recipe makes a lot, so sometimes I freeze some of the dough for later use, then just thaw in the fridge overnight....it works great!

Recipe from: The Novice Chef

For the cookies:
6 cups flour, divided
1 teaspoon baking soda
1 teaspoon baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups light sour cream

For the frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
6 tablespoons heavy cream
Sprinkles

Directions:

For the cookies:
In a medium bowl, whisk 5 cups of flour, baking soda, and baking powder; set aside.
In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Dough needs to obtain the right consistency for rolling, so add additional flour, 1/4 cup at a time, until this is achieved (up to 1 cup more flour). Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight.
Preheat the oven to 425 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
Generously flour a work area and rolling pin. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7-8 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool.

For the frosting:
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit overnight before serving to allow the flavors to develop.

Chicken Broccoli Supreme

This casserole was fairly easy to assemble and had great flavor.  Our family loves ritz crackers, so it seemed like a good fit.  I cut this recipe in half to make an 8x8 pan for us. 

Recipe from:  Just Get Off Your Butt and Bake

  • 1 lb. fresh broccoli Break in pieces, and steam for 2 minutes.
  • 3 cups cooked chicken breasts  – Break up in small pieces
  • 3 cups Grated Cheddar Cheese divided
  • 2 tubes Ritz Crackers
  • 1  stick melted butter
  • 1 tablespoon poppy seeds
  • SAUCE:
  • ⅓ cup Butter- melted
  • ¼ cups Cornstarch, dissolved in ½ cup COLD Water
  • ⅓ cup Chicken Broth
  • ¼ tsp. Salt
  • ¼ tsp Pepper
  • 2 Cups Milk
  • 1½ cups of the above Cheddar Cheese
  1. In greased 13×9 pan, layer the broccoli and chicken, then set aside.
  2. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened.
  3. Turn heat down to low, and add 1- ½ cups grated cheddar cheese. Stir until melted.
  4. Pour over the chicken and broccoli.
  5. Top with 1- ½ cups grated cheddar cheese.
  6. Melt the butter, and add the poppy seeds, and stir well.
  7. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese.
  8. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.

Saturday, October 12, 2013

Cajun Chicken Pasta *Light version

This version of cajun pasta is so good!!  It does not taste like a *light version recipe, it is full of flavor and has a pleasant mix of textures with the peppers, chicken and noodles mixed in a light version alfredo sauce.


Recipe from: skinnytaste

8 ounces uncooked linguine
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste) or some Montreal chicken seasoning works great
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium orange bell pepper, thinly sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper, if desired

Prep all your vegetables. In a small blender make a slurry by combining milk, flour, chicken broth and cream cheese. Set aside.   Start cooking pasta in salted water according to package directions.

Season chicken generously with Cajun seasoning, garlic powder and salt.  Cook chicken until done, then add peppers, garlic, and onion.  Once veggies are tender, stir in sauce and tomatoes.  Cook until sauce is thickened. 



Tuesday, October 8, 2013

Pumpkin Chocolate Muffins

Fantastic muffin, perfect as fall settles in.  My kids enjoyed them. 



Recipe from:  Sprinkle Some Sunshine

Yield: 12 muffins plus 12 mini muffins

1 15 ounce can pumpkin
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 cup dark brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mini semi sweet chocolate chips

1. Heat oven to 425 degrees. Spray muffin pans with cooking spray.

2. Bring pumpkin, pumpkin pie spice and cinnamon to a simmer in a medium saucepan, stirring occasionally, until puree thickens about 5 minutes. Pour into a mixing bowl & allow to cool for a couple of minutes. Whisk in brown sugar and oil, then slowly whisk in eggs.

3. In a separate bowl whisk flour, baking powder, baking soda and salt. Whisk flour mixture into pumpkin mixture until just combined.

4. Stir in chocolate chips.