Sunday, December 4, 2011

Jalapeno Popper Dip

Isn't Pinterest great?! Without it, I never would have learned of this dish. It's awesome, mixed with some more awesome, and sprinkled with a little more awesome on top. I think I love it more than buffalo chicken dip, and that's really saying something!!! (Also, the original recipe called for bacon, but I didn't have any. I assume bacon would only make it better, though.)

16 oz cream cheese, softened
1 c mayo
6 jalapenos, minced (remove the seeds and ribs to cut down on the heat factor.)
1 c shredded cheddar or monterey jack cheese
panko bread crumbs

In a medium bowl, combine everything except the panko and butter. Spread into an 8x8 baking dish, top with the panko, and dot with butter. Bake at 375 for 30 minutes. Serve with chips or crackers. (I used wheat thins, but really, I would have just sat and eaten with a spoon.)

If you want the original recipe, it's here. (My recipe is adapted to what I had on-hand.)

Caramelized Onion and Goat Cheese Pizza

I found the inspiration for this recipe here. I had to make some modifications based on what I had time for,  ingredients I could find during my super-quick trip to the grocery store, and comments other people left on the recipe page.

2 large onions
olive oil
2 tbsp sugar
1 tsp herbes de provence
1 can refrigerated pizza dough
8 oz container crumbled goat cheese
1/2 c white wine (I had some prosecco, left over from Thanksgiving. Use whatever you like.)

Heat a couple tablespoons of olive oil and the herbes de provence in a large skillet over med-low heat. Slice the onions thinly (but not paper thin, or they'll start to disintigrate), and add to the skillet. Add the sugar. (If you're using sweet onions, you'll need less sugar. I was working with plain yellow onions and used a whole 2 tbsp. The original recipe calls for less.) Cook, stirring occasionally over med-low heat for 1-1.5 hours until the onions are golden brown. Add the wine to the skillet and let it simmer away during the last 15 minutes of cook time.* Prepare the pizza crust and oven according to the package directions. Top with the onions and the goat cheese crumbles and bake 10-12 minutes or until the cheese is just golden.

*Some of the commenters on the original recipe page said that the pizza was too dry, and I did notice as the onions got close to being done, they were starting to dry out a little. The wine fixed that and added and extra layer of flavor-- it was GREAT!

Ham and Cheese Pizza

1 can refrigerated pizza dough
sliced ham, about 8 oz
1 c shredded cheddar cheese
2 tbsp yellow mustard
2 tbsp honey
1 tsp worcestershire sauce

Preheat your oven and prepare the pizza dough according to the instructions on the can. Mix together the mustard, honey, and worcestershire and use a pastry brush to cover the crust. Top with the ham and cheese, and bake 10-12 minutes.

Friday, October 21, 2011

Wednesday, September 28, 2011

Apple Pie(w/ homemade pie crust & "lid")

Basic Pie Dough for 9 or 10 inch Double Crust
(for a 9 inch single-crust pie, use half the recipe)
     Sift together:
          2 1/2 cups all-purpose flour
          1 1/4 teaspoons salt
          3/4 cup chilled lard or shortening
          3 tablespoons cold unsalted butter
Cut half of the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized. Sprinkle the dough with:
          6 tablespoons ice water
Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add:
         1 teaspoon to 1 tablespoon ice water
Divide the dough in half, shape each into a disk, and wrap in plastic wrap. Let chill in fridge before rolling out.  

Apple Pie - One 9-inch double-crust pie
         1 recipe basic pie or pastry dough(above)
Line a 9-inch pie pan with half the dough. Position a rack in the lower third of the oven. Preheat the oven to 425 degrees. Peel, core and slice 1/4 inch thick:
         2 1/2 pounds apples(5 to 6 large)
Combine in a bowl with:
         3/4 cup sugar
         2 to 3 tablespoons all-purpose flour
         (1 tablespoon fresh lemon juice)
         1/2 teaspoon ground cinnamon
         1/8 teaspoon salt
Let stand for 15 minutes, stirring several times, so that the apples soften slightly. Pour the filling into the bottom crust and gently level with the back of a spoon. Dot the top with:
         2 tablespoons unsalted butter, cut into small pieces
Cover the pie with the upper crust. Sprinkle with:
         2 teaspoons sugar
         1/8 teaspoon ground cinnamon
Slip a baking sheet under the pie. Bake for 30 minutes (at 425 degrees). After first 30 minutes reduce temperature to 350 degrees and bake until the fruit feels just tender when a knife is poked through a steam vent and juices have begun to bubble through the vents-30 to 45 minutes more.


Thursday, September 15, 2011

Chicken Salsa Verde Bake

  • 1/2-3/4 lb chicken, cooked and pulled/shredded.  (When you're in a hurry, canned chicken will work.  I've done it before, and there's not a difference in taste...)
  • 2 16oz jars salsa verde
  • 1 onion, chopped
  • 1 cup sour cream
  • 2 8oz bags of shredded mexican blend cheese (or plain cheddar)
  • 1 bag tortilla chips

Preheat the oven to 375.
In a large bowl, mix together the chicken, salsa, onion, sour cream, and one bag of cheese.  Lightly greese the bottom of a 9X13 baking dish.  Crush the tortilla chips and scatter about 1 cup to cover the bottom of the dish.  Top with half fo the chicken mixture and almost half of the other bag of cheese.  Repeat a layer of chips, chicken and cheese.  Add a top layer of chips, and sprinkle any remaining cheese on top.  Bake until cheese is bubbly, about 20-30 minutes.
Eat with just a fork, or on top of more tortilla chips, like a dip.

Several varriations:  Add a can of drained kidney beans, black beans, or corn.  Use turkey instead of chicken.  (Umm, hello Thanksgiving leftovers!)  To make a vegetarian meal, substitute the chicken with 3 cups sautéed vegetables, such as bell peppers, zucchini, corn and mushrooms.  If you don't want a ton of cheese, don't add it to the mix, just use it as a layer.

Pumpkin Empanadas

(This was orginally a recipe for Sweet Potatoe Empanadas, but I made a few changes and made it my own!  I think they turned out GREAT!)

  • 1/2 cup pumpkin  (just pumpkin, not a pie mix)
  • 1/4 cup cream cheese, softened
  • 1 Tbsp brown sugar
  • salt
  • 1 tube refrigerated ready-made cresent roll dough
  • 1/3 cup sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 cup butter, melted

Preheat oven to 350 degrees F.
In a small bowl, mix the pumpkin with the cream cheese, brown sugar, and a pinch of salt until creamy.  Remove the dough from the tube and separate into 4 rectangles.  Working with one rectangle at a time, squish the perforated seam to seal the two large triangles together.  Cut the rectangle in half, making two smaller rectangles/squares.  Place a heaping teaspoon of the pumpkin filling in the center of the two small rectangles.  Fold the dough in half, and pinch the endges to seal.  (If the dough has gotten too dry to seal, use a tiny bit of water on the edges to seal)

Make all 8 empanadas with the rest of the dough.  Place the rectangles on a baking sheet lined with parchment paper or foil and put into the preheated oven.  Bake until golden, about 10-12 minutes.  Meanwhile, in a shallow bowl, mix together the sugar, cinnamon, nugmeg, and a pinch of salt.  While still warm, brush the empanadas with melted butter, and then gently toss in the sugar mixture.

Here is a picture of the finished empanada, along side a pumpkin bar...
Posted By: Megan

Tuesday, August 30, 2011

Fool-Proof Pop-Overs

  • 3 tablespoons melted butter, divided
  • 2 eggs
  • 1 cup milk, warmed for 30 seconds in the microwave (should be lukewarm to warm)
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
Special equipment: muffin tin
Preheat the oven to 400 degrees F.
Using a pastry brush, coat 8-12 muffin cups with 1 tablespoon of the melted butter and put the tin in the oven for 5 minutes. Meanwhile, mix the eggs in a blender, or with a hand-held mixer until light yellow. Add the warmed milk and blend. Add the flour, salt and remaining melted butter, and blend until smooth. Pour the batter into the warmed muffin tin and return it to the oven to bake until golden, about 35 minutes. Remove from the oven and serve warm.

(I've made them without buttering the pan, just spraying with cooking spray, and it worked no problem.  Just cut the butter that's added to the mix down to 2 Tbsp)

Posted By: Megan

Monday, August 29, 2011

Black Bean Brownies

  • Butter, for greasing pan
  • 3/4 cup cooked black beans 
  • 1/2 cup vegetable oil, or olive oil 
  • 2 eggs
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup sugar
  • 1 teaspoon instant coffee or espresso (optional)
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips, divided
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup confectioners' sugar, for dusting (optional)
Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee (if using), and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve.

Posted By: Megan

Monday, July 18, 2011

Red Velvet Ooey Gooey

1 box red velvet cake mix
1/2 c butter
3 eggs
1 pkg (8oz) cream cheese
1 box (16oz) powdered sugar

Mix the cake, butter, and one egg together and pat into a greased 9x13 pan. Beat the cream cheese until it's fluffy, then add in the remaining eggs and powdered sugar. Pour over the cake. Bake at 350 for 3-45 minutes until the top is set. Cool completely before serving.

Posted by: Erika

Wednesday, July 13, 2011

Monkey Bread

I was in the mood for something sweet, but I didn't have everything I needed for any of my usual favorites. So I sort of cobbled a few recipes together to make monkey bread.

1 can biscuits (I think I had an 8ct. of Pillsbury Grands)
1/2 c sugar
2 tbsp cinnamon
1 c sugar
6 tbsp butter
1/2 c heavy cream, half & half, or milk (the higher the fat content, the thicker the caramel)

Mix the 1/2 c sugar with the cinnamon on a plate or in a shallow bowl. Cut the biscuits into quarters and dredge each piece in the cinnamon sugar. Place the biscuit pieces in a well-greased (I lined mine with foil and greased that, just to cut down on clean-up) 8" cake pan.
Put the sugar in a heavy sauce-pot (at least 3 quart size because the caramel will foam up as it cooks), and cook at moderately high heat. Whisk constantly until the sugar melts and starts to boil. Once it's dark brown, add the butter and whisk until it's combined. Remove from the heat and add the cream, stirring well to combine. Pour this over the biscuits and bake at 350 for 25-30 minutes until the biscuit pieces are no longer gooey. Cool for about 15-20 minutes, then turn out onto a platter to serve.

Posted by: Erika

Wednesday, June 22, 2011

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
2 tsp vanilla
3 cups all-purpose flour
3 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts

Heat oven to 325. Grease two loaf pans. Beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. In another bowl, combine flour, cinnamon, soda, powder, salt, and nuts. Add the wet ingredients and stir to combine. Divide into pans and bake 60-75 minutes.

Posted by: Erika

Monday, June 20, 2011

Caramel Rolls

1 pkg Rhodes Rolls (thawed for 2 hours)
cinnamon-sugar mixrture (1 c. sugar mixed with 1 tsp cinnamon)

Caramel Sauce:
1 c brown sugar
1/2 c butter, softened
1/4 c light corn syrup
1/2 c chopped pecans

Heat brown sugar and butter to boiling-stirring constantly). Remove from heat and stir in corn syrup and pecans. Pour into greased tube pan.
Roll thawed rolls in sugar mixture and place evenly in pan.
Bake at 350 for 20-25 mins, or until golden brown.  Let stand 1-2 mins and then invert to plate.

By: Tonya

Wednesday, June 15, 2011

Nilla Wafer S'mores

These were fun and dangerous! There could be an easier way with less steps or easier ingredients...but...I made it up as I went along. And I don't have measurements. Just what looked good. Okay, here we go.
Nilla Wafers
Almond Bark Chocolate
Peanut Butter
I melted the marshmallows with a double boiler and added a little scoop of butter as they melted along.
While that is going, mix the honey and the peanut butter together in any amount you want. I like mine a little more honey than peanut butter but still peanut butter sticky.
Then, I melted the almond bark chocolate (1 square) in the microwave 10 -12 seconds at a time so the chocolate wouldn't burn. Stirring in-between each set tell it is all melted.
I dipped a Nilla Wafer in the chocolate and put it aside on a plate to harden. That is the top one. On the 2nd wafer, I put a small dab of peanut butter mix.
By this time the marshmallows have melted. VERY CAREFULLY spoon the melted marshmallow on the peanut butter half of the wafer. This burns worse than a hot glue gun if you get it on your fingers!
Put the chocolate dipped wafer on top. You can set it out to finish cooling or put them in the frig for a few minutes.
Make as many as you want!  Eat as many as you want!
*after thought. How about a sliced fruit in the middle too? Strawberry or banana?

Tuesday, June 14, 2011

Lemon-Pepper Drummers

  • I saw this one on Rachael Ray and adapted it to what I had on hand.

  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons butter, divided
  • 8 large chicken drumsticks
  • Kosher salt
  • Poultry seasoning or ground thyme
  • 6 cloves garlic, grated or pasted
  • 1 tablespoon cracked black pepper
  • 1 lemon, zested
  • 2 lemons, juiced
  • 1/4 cup chopped fresh parsley, to garnish
  • 1/4 cup finely chopped scallions or chives, to garnish


Heat the extra-virgin olive oil and 2 tablespoons butter over medium-high heat in a large pan with a cover. When the butter foams, add the drumsticks and season with salt and poultry seasoning. Shake the pan and brown the chicken on all sides. Cover the pan and reduce the heat a bit. Cook for 20 minutes to cook through. Remove the drumsticks to a platter and add the remaining butter to the pan to melt. Add the garlic and pepper, stir for 2 minutes, and then add the lemon zest and juice. Swirl to combine and pour over the drumsticks. Garnish with parsley and scallions.

I had thighs on hand, I halved the rest of the recipe and used four bone-in, skin-on chicken thighs. I didn't have poultry season, I seasoned my chicken with salt, pepper, onion powder, and ground coriander. I also added some lemon slices to the lemon-butter mixture before I poured it over the chicken as a garnish since I didn't have any parsley or scallions. Also, the thighs took a little longer than 20 minutes to cook through, it was probably closer to 30 minutes. 

Posted by: Erika

Free e-Cookbook

Just thought I'd share, go here to download a free e-cookbook!

Posted by: Erika

Sunday, June 12, 2011

Blueberry Doughnuts

2 c. all purpose flour
2 tsp. baking powder
1/2 c. sugar
1 stick melted butter
1 egg, lightly beaten
3/4 c. milk
1 1/2 c. blueberries

In a large bowl, mix together the flour, baking powder and sugar. In a smaller bowl, combine the egg, milk, and butter. Add the wet ingredients to the flour mixture, and stir just until combined; do not over mix. Fold in the blueberries.

Scoop the batter into a pastry bag or a ziploc bag with one of the bottom corners snipped off.

In a large skillet or dutch oven, heat 2-3 inches of oil. When the oil is hot enough (test by dropping in a little bit of the batter), squeeze the batter into the oil in a doughnut shape. About halfway through cooking, flip each doughnut over so they cook evenly.

Drain on a paper towel lined plate, and sprinkle with powdered sugar once they cool.

(Notes from me: This was supposed to be a muffin recipe-- 350 degrees, 20-25 minutes-- but I got started before I realized I didn't have a muffin pan available, and had to figure out something to do with all the batter! Also, I used 1 cup of blueberries and just over 1/4 cup each of diced strawberries and peaches.)

Posted by: Erika

Wednesday, June 8, 2011

Whole Wheat Blueberry Muffins

Low Fat Whole Wheat Blueberry Muffins with nutritional info.

I followed her recommendation to use 1 cup whole wheat flour and 1 cup all-purpose flour.  These turned out GREAT!  They are a lot sweeter than I expected; usually whole wheat items aren't very sweet at all.

 Posted by:  Tabitha

Chocolate Cupcakes with Ganache Frosting

I was in charge of making cupcakes for a friend's baby shower and chocolate was the requested flavor.  Since I've yet to find a chocolate cake & frosting recipe I was crazy about, I went exploring.  I ended up combining several different recipes and the result was fantastic!  (I forgot to get a picture, but luckily a friend took one!)

Chocolate Cupcakes
(borrowed from Annie's Eats)

¾ cup unsweetened cocoa powder
1 1/2 tbsp. instant coffee granules
1½ cups all-purpose flour
1½ cups sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract

Preheat the oven to 350˚ F.   Line standard cupcake pans with paper liners.  In a large mixing bowl combine the cocoa powder, instant coffee, flour, sugar, baking soda, baking powder and salt; whisk well to blend.  Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed. Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full.  Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan 5-10 minutes, then transfer to a wire rack. 

Whipped Ganache Frosting

8oz semi-sweet chocolate, chopped
1 1/4 cups heavy whipping cream
1 tsp instant coffee granules

Put chocolate and instant coffee in a heat-proof bowl.  Heat cream to a slight boil.  Pour cream over chocolate mixture and stir until smooth.  Cool 2 hours.  Transfer ganache to a stand mixer with a whisk attachment and whisk on high until fluffy.  If you mix too long, it may turn grainy- you can remedy this by warming the ganache up, stirring until smooth, and letting cool again.

I used a Wilton tip 1M to frost the cupcakes.  The red swirls are just a tube of Wilton sparkle gel  :)

What I might do differently: 
The cupcakes weren't quite as moist as I'd like them to be (I'm extra picky).  Next time, I will probably make a simple syrup (1 part sugar to 1 part water, brought to a boil) to pour over them after poking holes with a toothpick.

Posted by:  Tabitha

Friday, June 3, 2011

The Best Meatloaf EVER!!

2 pounds ground chuck
1- 8 oz can tomato sauce
1/2 cup quick cooking oatmeal
2 eggs beaten
1/2 cup chopped onion
1 clove chopped garlic
1 tsp salt
1/2 tsp black pepper
2-3 T ketchup

Preheat oven to 400.  In large bowl, mix all ingredients except the ketchup.  Form into a loaf & pl,ace in a loaf pan, pressing firmly.  Bake for 1 hour.  Remove from oven and spread ketchup on top.  Put back in the oven for 10 min.  Pour grease off the meatloaf and let rest for 10 min before serving.

When I say this is the BEST meatloaf I've ever had, I'm not lying! 


Beef Tips w/ Gravy Over Rice

1 Package Stew Meat
1 pack of Brown Gravy according to package directions
1 can Cream of Mushroom Soup
1 pack of Lipton Onion Soup Mix
Garlic Powder and Onion Powder to taste

Rice, prepared according to package directions

Place all ingredients, except the rice, in a slow cooker.  Cook on low, 7-8 hours or on high 3-4 hours. Serve over hot rice.


Monday, May 23, 2011

Easy Chicken Enchiladas

Prep: 15 minutes
Bake: 40 minutes
(I have found that this recipe makes a lot more than you would expect it to)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

  1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas.  Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish.  Pour the remaining soup mixture over the filled tortillas.  Cover the baking dish.
  4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Posted By: Erin

Sunday, May 22, 2011


This is the absolute best biscuit recipe I've tried-- it's replaced my former favorite biscuit recipe. I found it on the Food Network website, but I don't remember who's recipe it is.

2 c flour
1 tsp sugar
1 tsp salt
1 tbsp baking powder
8 tbsp very cold butter, cut into small cubes, plus 2-3 tbsp melted butter
3/4 c milk or buttermilk (I usually end up needing 3/4 c + 1-2 tbsp milk)

Preheat oven to 425. Combine the dry ingredients, then cut in the cold butter until it's all crumbly. Stir in the milk. Roll out to desired thickness, then use a glass or biscuit cutter dipped in flour to cut the biscuits out. Place in a buttered cast-iron skillet, brush the tops with melted butter, and bake 12-15 minutes until the tops are golden. Brush with melted butter again, then serve.

Posted by: Erika

Friday, May 20, 2011

Here It Is!

So after a long day of copying/pasting recipes, our Facebook Recipe Swap is now a blog! (Cue sounds of rejoicing and jubilation!)
Right now, you can view all the recipes, and hopefully by Monday (we've got quite a bit going on this weekend) you'll all be able to sign in and post your own. I just need to play around with some of the settings.
So, my Chef-ish Friends: Bon Appetit!

Hashbrown Casserole

I also made this for Easter, yesterday. 

I absolutely love Cracker Barrel. I try to duplicate their recipes. I tried this one, yesterday and wow it was good!

2lbs Frozen Hashbrowns
10.4 oz can of condensed cream of chicken soup
16 oz of shredded cheddar cheese
8 oz sour cream
1 stick of melted butter
1/2 cup minced onion
salt and pepper

Mix above ingredients and put in a baking dish sprayed with pam. Bake in a 350 oven for at least 45 minutes. We were a little anxious so the potatoes were still a little firm. Depends on how you like your hashbrowns. Very easy and delicious.

Posted by: Misty

Strawberry Cheesecake Pie

Made it for Easter, yesterday.

Graham Cracker Crust bottom. I make mine with Graham Cracker crumbs, melted butter and sugar. I put my crumbs on top of the butter and mix them together first to see how much crumbs I actually need because if I follow the directions, it's too mushy. I just put some sugar in the mix. No measuring...

Cut a pound of strawberries... okay so you and the kids can eat them while you cut. It adds to the experience. Toss them in some sugar and layer the crust with the strawberries.

The WONDERFUL mixture...
Beat an 8oz SOFTENED package of cream cheese till smooth. Beat 1/2 cup of milk into the cream cheese gradually. Beat small box of vanilla pudding in the mixture with 1 1/2 cups of milk for 2 minutes. Add 2 tablespoons of sweetend condensed milk and 2 heaping tablespoons of cool whip. Mix together. Pour over crust and refridgerate for 2 hours before serving. 


Posted by: Misty

Awesome, Juicy Roast Chicken

I followed this recipe almost exactly (had to substitute an onion for the celery because I didn't have any), so I'm just posting the link. It came out really good, and the white meat wasn't dry at all.

Posted by: Erika

Asian Ribs

A friend of mine posted this in her status and I wanted to save it; what better place than the Recipe Swap page?!

2 lbs country style pork ribs, 1/2 cup water, 1 cup soy sauce, 1 cup brown sugar, 2 jalapeno peppers, 1/8 tsp black pepper - throw it all into the crockpot (leave jalapenos whole) on low for 6-8 hours. Remove peppers and serve with rice.

Posted by: Tabitha

Peach Cobbler

Take a whole stick of butter and while you are preheating the oven to 350 degrees put it in a 9 x 13 baking pan & throw it into the oven to melt the butter. While it is melting take 3/4 cup of sugar and 3/4 cup of self rising flour and mix together in a bowl. Slowly add 1 cup of milk to the mixture to avoid lumps. Once butter is melted take pan out of the oven and pour mixture in the pan(do not stir). Take two cans of slice peaches in syrup and spoon out the peaches and place them in the pan. Once peaches are in the pan pour juice all around again do not stir...never stir it all together it's the key :) I then took about a 1/4 of a stick of butter(cold) sliced it thinly and laid it at random on top this is optional but I think it helps make it even more yummy but we love butter LOL! Bake about 45 min or until brown. Enjoy!

Posted by: Ashley

Sopapilla Cheesecake

I got this from Beth Moore's blog: & it is REALLY good!!

(The only change I made was to use an 8x8 pan & made more layers with the crescents and cream cheese mixture, and baked for a few minutes longer)

2 (8 ounce) packages cream cheese 
2 (8 ounce) packages refrigerated crescent dinner rolls 
1 cup sugar 
1 teaspoon vanilla extract or 1 teaspoon almond extract 
1/2 cup butter or 1/2 cup margarine, melted 
1/2 cup cinnamon sugar (1/2 cup sugar with 1 Tablespoon cinnamon mixed) 

In a 9x13 pan, unroll one can of crescent rolls and line them in the bottom of the pan
Mix together the sugar, cream cheese and extract
Spread over crescent rolls
Unroll the other can and place crescent rolls on top of cream cheese mixture
Pour one half cup of melted butter over the top and sprinkle with the cinnamon sugar mixture
Bake at 350 for 30 minutes

Posted by: Rachel

BBQ Chicken Pizza

This is one of those "use what you have" kind of recipes that I just made up as I went along, but basicially:

(Amount of ingredients you use will vary depending on your own tastes)
1 pizza crust (I had a canned pillsbury crust on hand)
BBQ sauce
Cooked chicken
sliced red onion
sliced or shredded cheese (I used sliced provolone and some shredded cheddar)

Check your pizza dough container or recipe to know what temperature to preheat your oven to. Spread bbq sauce over the crust, top with cheese, chicken, and onions. Bake according to whatever instructions came with your crust.

Posted by: Erika

Greek-Style Lemon Roast Chicken

Just had to post this! It looks SUPER easy and delicious & had great reviews!

1 Whole roasting chicken (3-1/2 lb.) 
1 Lemon, washed, halved 
1/2 cup KRAFT Greek Vinaigrette Dressing
(I added an extra 1/4 cup of dressing half-way through cooking)

HEAT oven to 350°F.

PLACE chicken in 13x9-inch baking dish. 

SQUEEZE juice from lemon into small bowl; place squeezed halves in chicken cavity. Mix dressing with juice; drizzle over chicken. 

BAKE 1-1/2 hours or until chicken is done (165°F), basting occasionally with pan juices. 

Posted by: Rachel

Pork Chops with Honey-Orange Glaze

I jumbled 3 separate recipes & came up with a dinner idea, last night, lol! It turned out very orange-y and sweet, it was very good & we had no left overs! This is the recipe from Pillsbury, the one I followed closest. I tweaked this to suit what we had.

1 lb Boneless Pork Loin Chops (we used thin-cut)
3 Tblsp Worcestershire sauce
1/3 cup Honey
1 Tblsp Grated Orange Peel
1/4 tsp Salt

(We had juice & navel oranges, so I used garlic powder, juice and zest from both oranges & marinated them, overnight. Also, we didn't have Worcestershire sauce, so I used the same amount of Dale's. I also added 2 Tblsp of fresh orange juice to the honey-orange sauce. It produced a very distinct & floral orange flavor!)

Preheat oven to 325 degrees

In shallow glass baking dish, place pork chops. 
Brush 1 tablespoon Worcestershire sauce over both sides of each. 
Let stand at room temperature 15 minutes to marinate.

In 2-quart saucepan, mix remaining 2 tablespoons Worcestershire sauce, the honey, orange peel and salt until well blended. 
Heat to boiling over high heat. 
Reduce heat to medium; boil 1 minute.

Spoon half of honey mixture evenly over pork, place pork in oven, covered, for 15 minutes. 
Uncover. Turn pork & baste in some of the sauce. Cook for another 15 minutes.

We ate this pork sliced, over rice & mixed veggies. I made a double-batch of sauce to pour over the rice, it was great!

Posted by: Rachel

Bacon-Cheeseburger Roll-Ups

A quick-fix dinner idea from :)

1 lb. lean ground beef
4 slices OSCAR MAYER Bacon, chopped
1 small onion, chopped 
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F.

BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min. 

UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down. 

BAKE 20 to 25 min. or until golden brown. 

** Kraft Kitchen Tips:

Serving Suggestion - Balance this indulgent "cheeseburger" with a mixed green salad and fresh fruit.
Special - Serve with your favorite condiments, such as CLAUSSEN Dill Burger Slices, mustard, ketchup, sliced tomatoes and/or TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa.
Variation - Prepare using VELVEETA 2% Milk Pasteurized Prepared Cheese Product and substituting 1 can (7 oz.) chopped mushrooms, drained, for the bacon

Posted by: Rachel

Warm Winter Lemon Cake


1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar 

HEAT oven to 350ºF.

PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. 

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) 

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.

Posted by: Rachel

Olive Salad

I was looking up recipes, online, and came across this. I have yet to meet an olive I didn't like, lol! There's this place in Malbis called L.A. Subs. They put this stuff on their sandwiches, it's salty, briny & absolutely delicious! I have yet to try this recipe, but intend to do so, very soon! It was originally called "Libyan Olive Salad", on the site.

200g black olives, about 2.5 cups, chopped into small pieces
200g green olives, about 2.5 cups, chopped into small pieces
juice of 1 lemon
2 tbsp parsley, chopped
1 tsp paprika
1/4 tsp chilli powder
1 garlic clove, crushed
1/2 tsp ground cumin
2 tbsp olive oil

Mix the oil with the cumin, chilli powder, paprika, garlic and lemon juice. Add the olives to the bowl and stir to ensure that they are evenly coated with the dressing.

Chill the salad in the fridge and serve.

Posted by: Rachel

Blueberry Cobbler

1 cup sugar
1 cup all purpose flour
1 stick butter, melted
1 tsp vanilla
3 cups blueberries (fresh or frozen)
1 lemon, juiced
1/4-1/3 cup sugar
1/2-2/3 cups water

Preheat oven to 350. Pour the blueberries into a greased 8x8 baking dish. Pour the lemon juice and sugar over the top. In a medium mixing bowl, combine the flour, sugar, melted butter, and vanilla, then add water until the batter loosens up. (Should be thicker than cake batter, but thinner than biscuit dough.) Spread the batter over the blueberries, then bake for 50-60 minutes, until crust is golden and not gooey.

Posted by: Erika

Fried Cabbage

1/4 pound bacon,
2 small heads of cabbage
1 large onion,
2 cups cooked, shredded ham (optional, but yummy!) 
salt and pepper to taste

In large skillet, fry bacon. While it is frying, core and cut cabbage into bite size pieces, then chop onion. Add to skillet, frying on medium heat until tender, but not mushy!! (If using ham, add to skillet with the bacon to crisp and heat up)

Posted by: Rachel