Here's another easy one! I often forget about this recipe. I also take it for granted. Growing up, it was usually present at just about every bridal shower or church potluck I went to. But now that I am an adult, and also living in another state, I have found that a lot of people have never actually had it before. So I thought I would share it. For those of you who have had it, perhaps this will just be a reminder of such a simple recipe next time you need to make something to share quick. And for others, its another quick and easy recipe you can share that I can guarantee people will love. It could easily be used as either a salad or a dessert.
3 large Granny Smith Apples
3 Snickers bars
1 - 8 oz. tub Cool Whip
Cut apples and snickers bars into small pieces. Mix all three ingredients together. Enjoy!
**Note, due to the nature of apples turning brown, make this the same day it will be served. However, by using Granny Smith apples, they will stay white longer than others. Also, I really like the Snickers part, so I use 4. :)
This is a nice light salad that is great for the Summertime.
Wednesday, April 28, 2010
Thursday, April 22, 2010
Saltine Toffee
Sorry I haven't posted anything new in a while. Its been crazy around here. Before I get to today's recipe, I just want to share a little something with you.
I pride myself in my cooking and baking. And I do feel that I am quite successful in it. I receive a lot of compliments on things I make and that makes me feel good about my abilities.
However, even people who love to cook and bake and are good at it can also fail miserably.
Last Thursday I was going to make Cherry Bars (recipe to come later) to take to a Baby Shower. Well, our plans changed last minute and I didn't have time to make them. So Friday I got home from work early and had *just* enough time to make them and get them cooled enough to add the frosting. Well, I was in too much of a hurry and decided to soften the butter in the microwave. Big mistake. Next thing I knew I had melted butter all over the turntable of my microwave. I had enough butter left in the fridge to be able to make the bars still. I had the butter and sugar sitting in the mixing bowl when I decided to grab the Almond Extract out of the cupboard. Come to realize that I have NO almond extract. And of course at the time, I did not think about the fact that I had a bottle of Amaretto in the closet that I could have used as a substitute. I have no clue when I actually ran out of the extract or why I never replaced it. Usually I keep a good stock of baking supplies.
By this point I was running out of options of things to make since I was really limited on time. Plus, my son was down for his nap so I couldn't run to the store. Anything I was going to make, I had to have all the ingredients in my house.
I remembered a recipe I found a couple years ago that I had wanted to try and just had never got around to. I dug it out and had just enough of the 3 main ingredients to make it. I had half of the chocolate chips it called for, but I figured that would be ok.
I hate taking new recipes I haven't tried before to social events....just in case it doesn't turn out or doesn't taste good. But several people complimented me on these bars and also asked for the recipe. My husband liked them as well.
So, I thought I would share this recipe. It is great to have just in case you ever find yourself in a situation like I was in and need something easy and fast.
1 cup Brown Sugar
1 cup Butter
1 sleeve Saltine Crackers
1 c. Chocolate Chips
Preheat oven to 375 degrees. Lay a sheet of aluminum foil on a jelly roll pan (MUST have sides, do NOT use a flat cookie sheet with no sides for this). Lay Saltine Crackers in rows, with crackers touching each other to fill pan. Heat together Brown Sugar and Butter. Boil for 3-4 minutes. Pour over saltines. Bake at 375 for 5 minutes. Remove from oven. Sprinkle Chocolate Chips on top. After about 5 minutes or so, gently spread chocolate chips evenly over toffee. Let cool. Break Apart. Enjoy!
I pride myself in my cooking and baking. And I do feel that I am quite successful in it. I receive a lot of compliments on things I make and that makes me feel good about my abilities.
However, even people who love to cook and bake and are good at it can also fail miserably.
Last Thursday I was going to make Cherry Bars (recipe to come later) to take to a Baby Shower. Well, our plans changed last minute and I didn't have time to make them. So Friday I got home from work early and had *just* enough time to make them and get them cooled enough to add the frosting. Well, I was in too much of a hurry and decided to soften the butter in the microwave. Big mistake. Next thing I knew I had melted butter all over the turntable of my microwave. I had enough butter left in the fridge to be able to make the bars still. I had the butter and sugar sitting in the mixing bowl when I decided to grab the Almond Extract out of the cupboard. Come to realize that I have NO almond extract. And of course at the time, I did not think about the fact that I had a bottle of Amaretto in the closet that I could have used as a substitute. I have no clue when I actually ran out of the extract or why I never replaced it. Usually I keep a good stock of baking supplies.
By this point I was running out of options of things to make since I was really limited on time. Plus, my son was down for his nap so I couldn't run to the store. Anything I was going to make, I had to have all the ingredients in my house.
I remembered a recipe I found a couple years ago that I had wanted to try and just had never got around to. I dug it out and had just enough of the 3 main ingredients to make it. I had half of the chocolate chips it called for, but I figured that would be ok.
I hate taking new recipes I haven't tried before to social events....just in case it doesn't turn out or doesn't taste good. But several people complimented me on these bars and also asked for the recipe. My husband liked them as well.
So, I thought I would share this recipe. It is great to have just in case you ever find yourself in a situation like I was in and need something easy and fast.
1 cup Brown Sugar
1 cup Butter
1 sleeve Saltine Crackers
1 c. Chocolate Chips
Preheat oven to 375 degrees. Lay a sheet of aluminum foil on a jelly roll pan (MUST have sides, do NOT use a flat cookie sheet with no sides for this). Lay Saltine Crackers in rows, with crackers touching each other to fill pan. Heat together Brown Sugar and Butter. Boil for 3-4 minutes. Pour over saltines. Bake at 375 for 5 minutes. Remove from oven. Sprinkle Chocolate Chips on top. After about 5 minutes or so, gently spread chocolate chips evenly over toffee. Let cool. Break Apart. Enjoy!
Sunday, April 11, 2010
Fried Ravioli
I suppose you could call this more of an idea than an exact recipe. Unfortunately, like with a lot of cooks, I have a lot of "recipes" that I just do by eyeballing the amounts, and marinades that I know are right when they "smell" right. We always use cheese ravioli, but feel free to try any kind you prefer. Also, anytime we fry any foods (or use oil for any cooking for that matter) we use extra virgin olive oil. These make a great appetizer, however we typically end up making them the main course and add a vegetable or two.
Heat oil in deep fryer to 375 degrees. (You could also heat about 2 inches of oil in a deep skillet on the stove). Beat one or two eggs (depending how many you are making) in a small bowl. In a separate bowl, mix together Italian Bread Crumbs (2/3) and fresh grated parmesan cheese (1/3) Thaw frozen ravioli on counter or in microwave. Dip in beaten egg. Dip next in bread crumb/cheese mixture. Drop about 6 coated ravioli's in oil. Cook approx 2-3 minutes per side, or until golden brown and puffy. Cool slightly on paper towel. Serve with warm marinara sauce.
Heat oil in deep fryer to 375 degrees. (You could also heat about 2 inches of oil in a deep skillet on the stove). Beat one or two eggs (depending how many you are making) in a small bowl. In a separate bowl, mix together Italian Bread Crumbs (2/3) and fresh grated parmesan cheese (1/3) Thaw frozen ravioli on counter or in microwave. Dip in beaten egg. Dip next in bread crumb/cheese mixture. Drop about 6 coated ravioli's in oil. Cook approx 2-3 minutes per side, or until golden brown and puffy. Cool slightly on paper towel. Serve with warm marinara sauce.
Friday, April 9, 2010
Lettuce Cashew Salad
One of my aunt's brought this salad to Thanksgiving dinner a couple years ago. It is delicious. The only problem with it is that you pretty much have to eat it right when you make it. So I take it to just about any potluck or family get together we go to. And I usually fill up on it since I don't get it very often. Everyone who has tried it has also loved it and I've had several requests for the recipe.
1 head lettuce, cut in bite size pieces (I typically use Romaine lettuce)
1 head cauliflower, cut in bite size pieces
2 c. seasoned croutons
2 c. cashews
2 c. cheddar cheese, shredded
Dressing:
1 c. Mayonaise (I usually use light)
1/2 c. sugar
1/4 c. parmesan cheese
Mix dressing together in small bowl. Toss salad ingredients together in large bowl. Add dressing and toss to coat all pieces just before serving.
1 head lettuce, cut in bite size pieces (I typically use Romaine lettuce)
1 head cauliflower, cut in bite size pieces
2 c. seasoned croutons
2 c. cashews
2 c. cheddar cheese, shredded
Dressing:
1 c. Mayonaise (I usually use light)
1/2 c. sugar
1/4 c. parmesan cheese
Mix dressing together in small bowl. Toss salad ingredients together in large bowl. Add dressing and toss to coat all pieces just before serving.
Wednesday, April 7, 2010
Chicken Alfredo Pizza
This recipe my husband and I have made too many times to count. It is a big favorite in our house. In fact, we rarely buy or order pizza anymore since we have perfected all of our own pizza recipes. Tonight, I made another version of it and LOVED it. So I will post the basic recipe, and then my tips to customize it. Don't be afraid to try your own variations on this favorite!
1 tube refrigerated pizza dough (or one batch of homemade)
2 cups cut up cooked Chicken (I recommend grilled or rotisserie)
1 cup Alfredo Sauce (I use only Bertolli brand)
2 cups shredded mozzarella cheese
Roll dough out onto greased pizza pan or cookie sheet. Spread alfredo sauce evenly on crust. Add chicken evenly**. Sprinkle with cheese. Bake according to directions on dough tube.
** At this point add any other ingredients you would like as well
We usually always add crumbled cooked bacon and minced garlic. Sometimes we would also add some vidalia onion and roma tomatoes. Tonight I added fresh spinach (which was excellent!!). Use your imagination to try new combinations or toppings.
1 tube refrigerated pizza dough (or one batch of homemade)
2 cups cut up cooked Chicken (I recommend grilled or rotisserie)
1 cup Alfredo Sauce (I use only Bertolli brand)
2 cups shredded mozzarella cheese
Roll dough out onto greased pizza pan or cookie sheet. Spread alfredo sauce evenly on crust. Add chicken evenly**. Sprinkle with cheese. Bake according to directions on dough tube.
** At this point add any other ingredients you would like as well
We usually always add crumbled cooked bacon and minced garlic. Sometimes we would also add some vidalia onion and roma tomatoes. Tonight I added fresh spinach (which was excellent!!). Use your imagination to try new combinations or toppings.
Sunday, April 4, 2010
Creamy Cooker Chicken
Happy Easter! I hope everyone is having a wonderful day and hopefully spending time with family and friends.
Unfortunately, my husband is stuck working ALL day again this Easter. So it is just me and our son (well, and the dog too of course). But that's ok. We went to church, played outside and went for a couple walks.
Obviously I didn't need to cook a big fancy meal. But I did want to make something special for this evening when my husband does return home so we can sit down for a family meal.
This recipe is very delicious. And with only 4 ingredients and a crockpot, it is very simple as well.
1 envelope dry onion soup mix
2 c. sour cream
10.75 oz can cream of mushroom soup
6 boneless, skinless chicken breast halves
Combine first 3 ingredients in the crockpot. Add chicken and stir to coat all the chicken in sauce. Cover and cook on low for 8 hours. Serve over rice or noodles.
Note: We usually pull the chicken apart with a fork so it is more of a thick gravy for our rice or noodles. You can also leave the chicken pieces whole.
For a flavor twist, try adding a little shredded cheese on top of each portion on the plate just before serving
Unfortunately, my husband is stuck working ALL day again this Easter. So it is just me and our son (well, and the dog too of course). But that's ok. We went to church, played outside and went for a couple walks.
Obviously I didn't need to cook a big fancy meal. But I did want to make something special for this evening when my husband does return home so we can sit down for a family meal.
This recipe is very delicious. And with only 4 ingredients and a crockpot, it is very simple as well.
1 envelope dry onion soup mix
2 c. sour cream
10.75 oz can cream of mushroom soup
6 boneless, skinless chicken breast halves
Combine first 3 ingredients in the crockpot. Add chicken and stir to coat all the chicken in sauce. Cover and cook on low for 8 hours. Serve over rice or noodles.
Note: We usually pull the chicken apart with a fork so it is more of a thick gravy for our rice or noodles. You can also leave the chicken pieces whole.
For a flavor twist, try adding a little shredded cheese on top of each portion on the plate just before serving
Saturday, April 3, 2010
Cheeseburger Pasta
This recipe my friend, Jean, found and we decided to try together several years ago. It is quick, easy, and delicious. The ingredients are things our family always has on hand so it is easy to put together quick when we don't feel like spending a lot of time cooking or our plans change last minute.
1 lb. Ground Beef
1 can condensed Cheddar Cheese soup
1 can condensed tomato soup
1-1/2 cups Water
2 c. uncooked medium shell pasta
Cook beef in skillet until browned. Pour off fat. Add remaining ingredients. Heat to a boil. Cook over medium heat for 10 mins, or until pasta is tender - stirring often. Let set 2-5 minutes before serving.
For a little flavor twist, try adding crumbled bacon.
1 lb. Ground Beef
1 can condensed Cheddar Cheese soup
1 can condensed tomato soup
1-1/2 cups Water
2 c. uncooked medium shell pasta
Cook beef in skillet until browned. Pour off fat. Add remaining ingredients. Heat to a boil. Cook over medium heat for 10 mins, or until pasta is tender - stirring often. Let set 2-5 minutes before serving.
For a little flavor twist, try adding crumbled bacon.
Friday, April 2, 2010
Gourmet Grilled Ham & Cheese
Who doesn't love a good grilled ham and cheese? Want to make one that will 'wow' you? There really is only one simple trick. Once you try it, you will never go back to eating an ordinary ham and cheese. So what is that trick? Spread a little mayonnaise on the inside of the bread before adding your ham and cheese! I know it may sound a little odd, but you really don't taste it. However, it makes the cheese incredibly creamy and smooth.
My ideal Gourmet Grilled Cheese?
2 slices Garlic Parmesan Italian Bread
Mayonnaise
Cheese
Ham
Turkey
Bacon
Tomato
Try it! You may just like it! I always love when I can add one little twist to a simple food like Grilled Cheese and create something wonderful.
My ideal Gourmet Grilled Cheese?
2 slices Garlic Parmesan Italian Bread
Mayonnaise
Cheese
Ham
Turkey
Bacon
Tomato
Try it! You may just like it! I always love when I can add one little twist to a simple food like Grilled Cheese and create something wonderful.
Fruit Tart
April is when I start to get excited about all the delicious Spring and Summer fruits. So I thought that today, I would share one of my favorite fruit recipes. It is simple to make and can be customized in a variety of ways.
Base:
1 box Lemon Cake Mix
2/3 c. Graham Cracker Crumbs
1/2 c. Chopped Nuts
1/2 c. Butter, softened
1 egg
Topping:
3 oz. Cream Cheese
1/3 c. Powdered Sugar
1 c. Heavy Whipping Cream
Assorted Fresh Fruit
Heat oven to 350 degrees. Combine the first four "base" ingredients and beat with a mixer at low speed until crumbly. Blend in the egg. Press into ungreased 12" or 14" pizza pan. Bake for 15 mins. or until Golden Brown. Cool.
Beat Cream Cheese until fluffy. Gradually add in Powdered Sugar. Beat in whipping cream until soft peaks form. Spread on cooled crust. Arrange fruit as desired.
My favorite fruit combination is Strawberry, Kiwi, Pineapple. However, you can be as simple or creative with your fruit choices as you would like. You can just randomly place the fruit or you can choose to make a design out of the fruit. You could make it look like a rainbow or a flower by choosing fruits of certain colors. You can be fancy with the way you cut your fruits. The possibilities are endless when it comes to topping this fruit tart.
It is a nice light dessert that is perfect for Spring and Summer.
Base:
1 box Lemon Cake Mix
2/3 c. Graham Cracker Crumbs
1/2 c. Chopped Nuts
1/2 c. Butter, softened
1 egg
Topping:
3 oz. Cream Cheese
1/3 c. Powdered Sugar
1 c. Heavy Whipping Cream
Assorted Fresh Fruit
Heat oven to 350 degrees. Combine the first four "base" ingredients and beat with a mixer at low speed until crumbly. Blend in the egg. Press into ungreased 12" or 14" pizza pan. Bake for 15 mins. or until Golden Brown. Cool.
Beat Cream Cheese until fluffy. Gradually add in Powdered Sugar. Beat in whipping cream until soft peaks form. Spread on cooled crust. Arrange fruit as desired.
My favorite fruit combination is Strawberry, Kiwi, Pineapple. However, you can be as simple or creative with your fruit choices as you would like. You can just randomly place the fruit or you can choose to make a design out of the fruit. You could make it look like a rainbow or a flower by choosing fruits of certain colors. You can be fancy with the way you cut your fruits. The possibilities are endless when it comes to topping this fruit tart.
It is a nice light dessert that is perfect for Spring and Summer.
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