Blog Archives
Peanut Butter Cup Brownies
Sometimes I run across a recipe that seems to good to be true! And this is one of those recipes!
Peanut Butter Cup Brownies???
How has something so delicious-sounding eluded me all my life? I have always adored peanut butter and chocolate together. Whoever invented that combination deserves a Nobel Prize as far as I’m concerned. The fact that I have never tasted these little morsels before….well, it’s simply unacceptable and must be remedied….immediately!
INGREDIENTS
1 box of your favorite brownie mix
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
3/4 cup creamy peanut butter
INSTRUCTIONS
1. Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.
2. Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 3/4 full). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
3. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.
4. Indulge with a tall glass of cold milk.
Source: onegoodthingbyjillee.com
Honey Mustard Chicken Club
So my daughter, niece and nephew LOVE themselves some honey mustard. Just as much as they LOVE ranch dressing. Well one day my husband and I decided to try this stuff they love so much. Just to see what all the rave was about. And you know what, WE FELL IN LOVE TOO! I know I am a little late to the party but this stuff is the bomb. So whenever I find a recipe that calls for honey mustard I am all over it. Give this one a try. It is sooo good!
Ingredients
for marinade:
1/2 cup Dijon Mustard
1/2 cup Honey
1/2 whole (juice Of) orange
1/4 teaspoon pepper
1/2 teaspoon Salt
2 cloves of garlic, minced
1 teaspoon dried basil
zest of one orange
for sandwiches:
8 slices of sourdough bread, toasted
2 whole Boneless, Skinless Chicken Breasts
8 slices Turkey Bacon
4 slices sharp provolone cheese
4 slices swiss cheese
Lettuce
Tomato
Mayo
Canola Oil
Instructions
1. To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon mustard, 1/2 cup honey, juice of 1/2 orange, 1/4 teaspoon pepper, 1/2 teaspoon salt, minced garlic, dried basil and orange zest; whisk until smooth. Set Aside.
2. Next, rinse the chicken breasts and cut (lengthwise) into half. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for up to 3 hours or overnight.
3. After the chicken is marinated, pan fry the bacon, drain and set aside. When finished cooking bacon clean out the skillet and heat up canola oil in clean skillet over medium high heat. Also preheat the oven to 400 degrees.
4. Remove the chicken from the fridge and pour off excess marinade. When the grease is nice and hot add two pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. Repeat skillet process and remove finished chicken to baking sheet until all chicken breast are cooked. Place the chicken in preheated oven and cook for about 5-7 minutes. Remove from oven.
5. Lay 2 pieces of bacon over each chicken breast. Place a piece of provolone and swiss cheese over the top of each chicken breast. Return pan to oven for an additional minute or two, or until cheese is melted and bacon is sizzling.
6. Toast sourdough bread and spread each slice with mayo. Garnish one slice with lettuce and tomato; then top with chicken breast. Crown with the second slice and cut in half. Serve immediately.
Grilled Pesto Chicken
What doesn’t pesto work with? You could rub it on my shoe and I would eat it. But add it to some chicken & grill it and you have this great easy chicken recipe you will want to share with everybody.
INGREDIENTS
4 boneless, skinless chicken breasts
1/2 cup Classico basil pesto
salt
black pepper
gralic powder
onion powder
INSTRUCTIONS
1. Place the chicken breasts in a ziploc bag and add the pesto. Toss
the chicken to coat and place in the refrigerator to marinate overnight or up to 2 hours.
2. Preheat an indoor or outdoor grill. Lightly oil the grate.
3. LIGHTLY season chicken with salt, black pepper, garlic powder and onion powder.
4. When the the grill is hot and ready, cook chicken about 5 -7 minutes on each side until cooked through and juices run clear. Remove chicken from the grill, Cover with foil and let chicken rest for a few minutes.
5. Serve & Enjoy!
Greek Tomato Salad
Adapted from a version by chef Gavin Kaysen, Emily says that she made this salad for her friend Linda Lou, who is Greek and is notorious for stealing olives out of unsuspecting martinis. “She loved it, so I consider it to have the official Greek stamp of approval.”
INGREDIENTS
- 2 cups feta cheese
- 2-3 pounds assorted heirloom tomatoes, cut in quarters or wedges
- 2/3 cup pitted kalamata olives
- 1/4 red onion, sliced as thinly as possible
- Sea salt and pepper
- Extra-virgin olive oil
- Fresh chopped oregano
INSTRUCTIONS
Put the feta in a bowl and add a little bit of cream at a time, whisking with a fork, until the cheese becomes creamy and smooth. Spread ¼ of the cheese onto the center of plate. Top with ¼ of the tomatoes, onions, and olives and season a bit with salt and pepper. Drizzle with olive oil and garnish with the chopped oregano. Repeat on 4 more plates and serve.
Source: thedailymeal.com
Porter House Turkey Burger
INGREDIENTS
- 1 lb ground turkey
- 2 cloves garlic, finely chopped
- 1/4 cup Italian bread crumbs
- 2 teaspoons Dijon mustard
- 1 package Lipton Onion Soup Mix
- Garlic Powder, Onion Powder, Salt and black pepper, to taste
- 8 slices cheddar cheese
- 4 (100%) Whole Wheat Buns
- Lettuce
- Tomato
- Sliced Onions
- Pickles
- Favorite Condiments (Ketchup,Mustard,Mayo etc.)
INSTRUCTIONS
1. Oil & Preheat non-stick skillet over medium-high heat.
2. Add the chopped garlic, ground turkey, dijon mustard, onion soup mix and bread crumbs, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey mixture into 4 equal-sized balls and flatten them into patties. Lightly season each patty with garlic powder, onion powder, salt and black pepper.
3. Place patties in pre-heated skillet. Cook for about 5 to 6 minutes per side (the last minute of cook time place 2 slices of cheese on each patty). Transfer the burgers to the buns and top with lettuce, tomatoes, sliced onions, pickles and favorite condiments.
4. Serve with accompliment (i.e. fries, tater tots, chips, salad etc.) & ENJOY!
Ice Cream Sandwich Cake
My Sweetie loves himself some ice cream. And one of his favorites is the classic ice cream sandwich. This recipe takes the old and transforms it into something new. How can you go wrong with Nutella, caramel, chocolate, ice cream & candy? Mmmm!
Ingredients
- 17 miniature ice cream sandwiches, divided
- 1 (12 ounce) jar caramel ice cream topping
- 1 (13 ounce) jar of Nutella
- 1 carton (12 ounce) frozen whipped topping, thawed
- 1/4 cup chocolate syrup
- 8 mini Milky Way, chopped
- 8 mini Snickers, chopped
Instructions
1. Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish.
2. Spread layer of Nutella; then caramel. Next spread the whipped topping.
3. Drizzle with chocolate syrup. Sprinkle with chopped candy bars.
4. Cover and freeze for at least 45 minutes. Cut into squares.
5. Eat & Enjoy!
Spaghetti Salad
Let me tell you a quick story: I remember the very first time I saw this dish. We were over my cousin’s house for a family gathering and there it was; sitting on the table with the other delectable delights. Now to be honest at first sight I squenched up my face and whispered to my husband. “I’m not eating none of that. Looks like someone didn’t use enough spaghetti sauce.” Hence the reddish-orange color. So in comes my cousin into the kitchen who was hosting the gathering. She was like “Girl you have to try this new spaghetti dish I made. It’s to die for.” All while she was piling up my plate with this stuff I just told my husband I was not going to eat. What am I suppose to do now? She is looking me dead in my mouth. Waiting to see what I thought of this concoction of noodles and red stuff. I smiled and amused her curiosity with a little nibble. And to my surprise it was good. I’m mean Really, Really Good. So much so I asked for the recipe. Boy am I glad that I took a bite. I would have missed out on real treat. Like the saying goes, “Never judge a book by its cover.”
Ingredients
- 1 lb spaghetti, cooked
- 1 green pepper, diced
- 1 large tomato or 3 Roma tomatoes, diced
- 1 cucumber, diced
- 1 medium onion, diced
- 1 cup Grated Parmesan Cheese – Store bought powdered version works best
- 1 (8 oz) bottle of Zesty Italian Dressing
- 2 tablespoons McCormick Salad Supreme Seasoning
Instructions
1. Wash all veggies. Dice and set aside.
2. In a large pot bring salted water to a boil. Then cook the spaghetti according to the package instructions. Drain the pasta and then immediately run it under cold water.
3. In a large bowl combine all of the vegetables, salad dressing and salad supreme seasoning. Next toss noodles in dressing mixture until well coated. Lastly sprinkle in parmesan cheese and give one good final toss.
4. Cover with plastic wrap and chill overnight. Serve the next day and enjoy!
Ranch Chicken & Bacon Pasta Salad
I know some may look at me crazy when I say this but it is true; I am not a fan of Ranch Dressing. My only exception is this pasta salad. I don’t know what it is but I just can’t get enough of it. I make this recipe all the time. Which I must admit in the beginning I would buy the box kind. But why should you when It’s really so simple and easy pea-sy to make from scratch. I mean the mayo/ranch combo mixed with the chicken and bacon is a surefire winner no matter what else you put with it. Sometimes I kick it up a notch and add pepperoni. So go ahead. Experiment and have fun! Besides who knows you better than you?
Ingredients
- 1 cup mayonnaise
- 1 cup Ranch salad dressing
- 2 cups Peas & Carrots
- 1 cooked boneless skinless chicken breast, shredded or diced
- 8 slices of turkey bacon, cooked and diced
- 1 lb. pasta of your choice, cooked and rinsed with cold water
- 1 cup shredded cheese
- Garlic Powder, Onion Powder, Salt and Pepper, to taste
Instructions
1. In a large mixing bowl, stir together the mayonnaise and Ranch dressing. Add the veggies, cooked chicken and bacon. Stir to combine.
2. Add the chilled pasta and toss to coat. Stir in the shredded cheese. Season with garlic powder, onion powder, salt and pepper to taste.
3. Serve Immediately or if you like it on the cold side; chill in the refrigerator for an hour or two.
Porter House Greek Salad
INGREDIENTS
For the Salad:
Romaine Lettuce
Kalamata olives
Grape tomatoes
Red onion, thinly sliced
Cucumber, sliced and seeded
Feta cheese
Sea salt and fresh cracked pepper
For the Lemon Garlic Dressing:
6 Tablespoons of olive oil
Juice of 1/2 lemon
2 garlic cloves, finely minced
2 Teaspoons red wine vinegar
1 Teaspoon dried oregano
Salt and pepper
INSTRUCTIONS
1. For the salad: Wash lettuce,tomatoes and cucumber well (make sure you spin-dry the lettuce when finished). Peel and slice 1/2 of a cucumber, set aside. In a bowl combine and toss all the veggies; set aside
2. For the dressing: Whisk the olive oil, lemon juice and red wine vinegar together. Then add the minced garlic and oregano. Once the mixture is fully incorporated, add salt and pepper to taste. Mix well again, and refrigerate for at least 20 minutes.
3. Toss salad with prepared dressing and garnish with fresh feta cheese. Salt and pepper to taste.
*CHEF’S TIP – If you are not the proud owner of a salad spinner place freshly washed lettuce in a clean towel. Spin towel around in a circular motion for about a minute or so. Viola! Instant spin-dried lettuce.
Cheesy Garlic Bread
Every since I was knee-high to a grass hopper one of my favorite things to eat was buttered toast. I would have it for breakfast, sometimes as an after school snack while I watched School House Rock & Scooby Doo … And if I really wanted to jazz it up I would add some good ole’ government cheese on top … Man, Those where the times (LOL) … Now-a-days my diet has changed and I tend to be more watchful of what I eat. But then there are those times when I just crave something that is just plain wrong and all the way fattening … Besides, who said you can’t indulge every now and then?
INGREDIENTS
1 loaf of crusty bread, French or Italian
1 cup Butter, softened
1 cup Asiago cheese, grated
1 cup Monterrey Jack cheese, grated
1/2 cup Parmesan cheese, grated
1 cup mayonnaise
1/2 bunch green onions, white parts removed, finely chopped
4 cloves garlic, minced
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Mix butter, cheeses, green onions, garlic and mayonnaise in a small bowl and set aside.
3. Cut the loaf of bread in half. Spread the prepared cheese mixture on each half of bread, and bake at 350 degrees for 8-10 minutes, or until cheese is bubbly and brown.
4. Cut into slices & serve.
I Am Lady Fab 