Saturday, December 12, 2009

New York Style Cheesecake

Only rerun dinners and lots of desserts over here these days :) You can tell it is Christmas time.

This recipe is from my sweet friend Lori:
1 cup graham cracker crumbs
3 TBSP butter, melted
2 TBSP sugar

Stir together these 3 ingreds. Press crumb mixture onto bottom and 1 1/2 inch up sides of a lightly greased 7 inch spring form pan. Grease with Crisco for best results. Bake at 350 for 8 min. Cool on a wire rack.

2 1/2 pkgs of cream cheese softened
1/2 cup sugar
1 TBSP all-purpose flour
1 1/2 tsp vanilla extract or almond extract
1 large egg
1/2 cup sour cream

Beat cream cheese with hand mixer on med speed until smooth. Add 1/2 cup sugar, flour, and vanilla-beat until blended. Add egg, beating just until blended. Add sour cream, and beat until blended.

Pour mixture into prepared crust.

Bake at 350 for 50 min or until center is almost set. (Center of cheesecake should still be slightly jiggly. It will become firm while chilling)
Remove cheesecake from oven, cool on wire rack.
Cover and chill 8 hrs.
Gently run a knife around edge of cheesecake to release sides of pan.


Chocolate topping:
1 cup semisweet choc. morsels
1/2 cup heavy whipping cream
1 TBSP butter
1/2 tsp vanilla

Combine chocolate and cream in a saucepan.cook over med heat until chocolate is melted and mixture is smooth. Stirring often. Remove from heat and stir in butter and vanilla.


Saturday, December 5, 2009

Spaghetti Pie

12 oz spaghetti, cooked and drained
4 TBS butter
2/3 cup Parmesan cheese
4 eggs well beaten

Mix all of the above and press in a 9x13 pan, sprayed with non stick oil.

2 cups cottage cheese- spread over the "crust"

2 lbs ground beef, browned and drained
1/2 cup chopped onion
1/4 cup green pepper chopped
2 tsp oregano
1 can (15 oz) diced tomatoes
2 (6 oz each) cans tomato paste
2 tsp honey
1/2 tsp salt

Mix all ingredients and spoon over the cheese and spaghetti crust.
Cove with foil and bake at 350º for 1 hour. Remove foil and sprinkle with

1 cup mozzarella cheese

Bake 5 minutes more.
(Thanks to my sweet mom-in-law for the recipe!)

Wednesday, December 2, 2009

Oreo Truffles

Made these for dessert tonight!

Oreo Truffles

Blend a box of Oreos (I used my mini-chopper)
Mix crushed Oreos with 8 oz of softened cream cheese.
Roll into small balls--
Place in the refrigerator for a few hours. (Not 100% necessary--but helps them stay together a ton!)
Melt a package of Almond Bark (I used my fondue pot)
Dip and cover Oreo balls in melted almond bark.

Love these!!!

Chicken Spaghetti

Chicken Spaghetti

Boil and cube 6 chicken breasts.
Cook 16 oz of thin spaghetti-using 1 Tbsp olive oil
Chop 1 onion and saute in olive oil
Add 1 large box of Light Velvetta Cheese, 2 cans Rotel Tomatoes, and 1 can of Tomato Bisque Soup to the onion.
Stir frequently - let cheese completely melt.
Add chicken - stir.
Add pasta-stir (it is thick--so fold over and over)

Place in a 13 by 9 (I think you need a bit bigger)
Bake 350 degrees for 30 min.


Monday, November 16, 2009

Chocolate Chip Cookies

I love,love Chocolate Chip Cookies. But I have to admit--I have never been very good at making them. They always turn out too thin or something.

But our sweet babysitter and friend Anna makes them perfectly! The only change from Tollhouse is that she uses some wheat flour instead of all white flour--and now I can do it!

They turn out PERFECT everytime!!!

Anna's Chocolate Chip Cookies

3/4 C. White Sugar

3/4 C. Brown Sugar
1 Stick butter (Melted)
2 Eggs
1 teaspoon Salt
1 teaspoon baking soda
1 teaspoon vanilla
21/4 C. Flour (I always use 1/2 C. whole wheat four and 1 3/4 C. white four)
1 bag chocolate chips

Mix all the wet ingredients together first, then mix in the dry ingredients. Enjoy!
( Mix in the chocolate chips before all of the four is mixed in)

Sunday, November 8, 2009

Homemade Salsa

From the kitchen of Jennifer: (Click on link to check out her awesome blog--and for more recipes, decorating tips, and much encouragement from an awesome lady of God!
Salsa Time

* 1 small onion

* 1 or 2 cloves garlic

* 1/4 cup fresh cilantro (OR MORE - I use MORE)

* 1 jalapeno chili pepper, chopped roughly (or a seeded Serrano pepper)

* zest of 1 lime(optional)

* juice of 1 lime (or just a squeeze :)

* 1 28 oz. can whole tomatoes

* 1 dash hot sauce or 1/8 tsp. cayenne pepper (optional - I don't use this)

* 1 tsp. kosher salt or sea salt

* 1/2 tsp. freshly-ground black pepper


Peel and slice onion in quarters. Place in the work bowl of a food processor, fitted with a metal blade. Add the garlic cloves. Pulse four to five times, until onion is diced. Be careful not to over-process, or the salsa will end up mushy. Add the cilantro, chili pepper (with or without seeds), lime zest, lime juice, tomatoes and hot sauce. Pulse until the salsa reaches the consistency of a thick puree. Be sure to leave in some chunks, too. It makes it look more homemade. Taste and season with salt and pepper.

Friday, October 16, 2009

French Silk Pie

My hubby's favorite--made it today for his birthday :)

French Silk Pie

1 Stick Butter, melted
1 cup finely grated pecans
1 cup crushed vanilla wafers
Combine ings. and press into a 9 inch pie pan. Bake at 300 degrees for 25 min. Cool completely before adding filling.

2 squares unsweetened chocolate
2 sticks butter
1 1/2 cups sugar
2 tsp vanilla
4 eggs

Melt chocolate (in microwave). Cream butter and sugar. Add vanilla to chocolate. Then add to creamed butter and sugar mixture. Add 2 eggs and beat a full 5 minutes. Add 2 more eggs adn beat 5 more full minutes. Pour filling into crust.

1 cup whipping cream
5 TBSP sugar

Whip cream and add sugar gradually. Continue until fluffy. Put on top of pie.

Chill pie 2-4 hours before serving (overnight is even better!)

Tuesday, September 29, 2009

Stuffed Chicken

A new friend of mine - Courtney - posted this recently on Facebook--sounds easy!

6 Boneless Chicken Breasts--Flattened
Place 5 pepperoni slices on each, then 1 mozzarella string cheese stick
Roll up, Secure with toothpick
Cover with Ragu sauce
Top with cheese.
Bake 350 for 1 hour.

Alt....stuff with Cheddar stick and Broccoli--Cover with Alfredo Sauce.

Yummo and Easy!

Thursday, September 10, 2009

Upside Down Deep Dish Pizza

Complete yumminess--all 5 family members loved it. My daughter was so funny--age 6--says..."Mommy, this is my new favorite food ever!"

1 lb ground beef or sausage (I used 1/2 and 1/2--lean beef and Italian sausage)
1 Jar Raju Old World Style Sweet Tomato Basil Smooth Pasta Sauce (or your fav kind)
10 oz frozen chopped broccoli, thawed and squeezed dry - (okay, I only used 1 cup...defrosted it in microwave..and chopped REALLY fine!)
2 cups shredded mozzarella cheese (I used fat free due to dieting but the real stuff will taste better of course)
1 can (11 oz) refrigerated pizza dough

1. Brown beef/sausage, drain. Season well-salt, pepper, Italian seasoning
2. Stir in Ragu and bring to a boil.
3. Pour into a 2 Quart baking dish (I used round)
4. Top with broccoli, Then Cheese.
5. Press dough over dish, sealing edges

Bake at 375 for 20 min or until crust is golden. My oven bakes faster than I watched it in those last minutes.

Let stand 10 min (important step!)

Monday, August 31, 2009

Banana Boats

Banana Boats

4 medium unpeeled ripe bananas
4 teaspoons miniature chocolate chips
4 tablespoons miniature marshmallows
Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats.
Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown. Yield: 4 servings.

Yummo for Dessert.

Tuesday, August 11, 2009

Apricot Chicken

From the Kitchen of Amy:

Mix the smallest bottle of Italian Dressing with 1 envelope of Lipton's Onion Soup Mix. Pour into a 13 by 9 baking pan. Place 4-6 chicken breasts on top of mixture (turning a bit to coat the breasts). Then use the smallest jar of Apricot Jam--Place a large spoonful on top of each chicken breast--spreading evenly.

Bake 350 degrees for 1 hour to 1 1/2 hours-depending on oven.


Amy says it reminds her of "Orange Chicken"

Monday, July 6, 2009

Blackberry Cobbler

Melt 3 large spoonfuls of butter (I use Country Crock Marg.) and pour into the bottom of your pan. (YOu can use a variety of sizes depending how thick you like your cobbler...)

1 cup flour
1 cup sugar
1 cup milk

Pour batter into pan with melted butter....

Then add your fresh washed blackberries. Just drop them in evenly....

If you want the cobbler to be juicier....cook your berries with a 1/4 cup sugar on the stovetop on Low/med until they start cooking down a'll have to drop them in by the spoonfuls....

Sunday, May 31, 2009

Fried Oreos

Saw this recipe today - a friend posted it on FB--thought I would share...sounds sinful....

Fried Oreos...
1 beaten egg mixed with 3/4 cup milk. Add 1 1/4 cup self-rising flour. Coat cookie with batter and fry at 350 degrees. Approx 90 seconds on one side and 60 on the other. Drain and dust with powdered sugar. I've used double-stuffed and golden oreos, nutter butters, & pecan sandies.


Friday, May 22, 2009

Homemade Tortillas

From Andrea's Kitchen...

2 cups flour, 1 tsp salt, mix in 1/4 veg. oil with a pastry blender add 1/2 cup lukewarm water and a lil more. shape into a ball and keep dividing the balls to make 6 balls or so. use a rolling pin to roll on the counter with no flour underneath them, until they are nearing the size of a dinner plate...they may seem almost transparent. in a frypan... Read More, on med-hi, place one tortilla in the pan turn over after 30 seconds or when brown bake marks appear and flip side for another 15 seconds or so....they may get puffy.Repeat for the remaining dough. this last batch was white flour but whole wheat works well too. they are so yummy fresh! i made enchiladas with mine...mmmm and way cheaper than store bought ones!
first time was a lil scary...but it's my kids favorite fresh bread...just the thinner the tastier!

Monday, May 18, 2009


YUM! Nothing like sitting over a huge pile of Boiled Shrimp, Peeling, and Eating!!! It isn't a clean, tidy meal--but soo worth the mess!

Hubby bought 2 lbs of FRESH Shrimp from our local market. They run about $4.99-$7.99 a lb here. There are a few options when buying. We opted for deveined, top split, farm raised. These are not the freshest you can get--but a little cheaper.

I got my big pot of water boiling when he called to say he was on his way home with the shrimp.

I used the a bag of "Zatarain's crab boil", threw in a lemon quartered, and a a few TBSP of Vinegar.

Once the water was boiling, I added a bag of small, red potatoes (whole)and let them boil for about 10 min.

Then I added the shrimp.

The shrimp only has to boil hard for a couple of minutes! But then just turn your fire off and leave shrimp sitting in the water for 15-20 more minutes. The longer they soak up the seasoned water--the more the spice.

Okay, if your bag breaks or if you want to open it and pour the spices in the water--it is an option. It does make the shrimp more seasoned. (I still didn't think they were hot.) But I rinsed them afterwards to get the excess seasoning off--to avoid this step just throw your bag in there unopened!

Peel and Enjoy. You can eat them warm or chill them over ice--however you like them.

Get ready to peel (have a plate in the middle for every one's shells)--and devour!

One bag of seasoning is good for about 5 lbs of Shrimp---I used the whole bag for 2 lbs though!

You can also add other veggies--corn is another favorite!

Monday, April 20, 2009

Good Ole Faithfuls By Lori

Straight from Lori's Kitchen!
"Here are a few of my old faithfuls that I go to when I'm in a rut:)"

Hamburger Casserole:

1 lb. hamburger meat (cooked and seasoned)
1 can french style green beans
Instant mashed potatoes (cooked per box instructions - serve 6)
6 slices of American cheese

Layer a greased casserole dish with green beans, then top with hamburger meat, next cover with potatoes and spread evenly. Top with slices of cheese and bake for 20-30 minutes on 350 degrees.


1 lb. of hamburger meat
1/4 c. of bread crumbs
3T worchershire sauce
1/4 c. of ketchup
3T mustard
1 egg
1/4 c. of brown sugar

Mix all these ingredients together and place meat in greased meatloaf dish.

1/4 ketchup
1/4 brown sugar
2T worchershire sauce

Mix together and pour on top of meat. Bake for 1 hour or until meat is browned in the center on 350 degrees.

Macaroni and Cheese:

1 lb. elbow noodles (cooked)
24 slices of American cheese
1 c. shredded mild cheddar cheese
1 can cheddar cheese soup
1 can pet milk

Warm milk and soup on the stove. Stirring continuously, add cheese slices one by one until all are melted. Continue to stir and add shredded cheese. Pour macaroni and cheese mixture into greased casserole dish and mix together.


1 sleeve Ritz crackers (crushed)
1/2 c. butter (melted)

Mix ingredients together and pour on top of mac and cheese. Bake for 20 minutes on 350 degrees.

Green Bean Bundles:

2 cans French cut green beans
1 lb. bacon
1/2 c. margarine (melted)
1/2 c. brown sugar
1 t. garlic salt
Salt and pepper

Take 6-7 green beans and wrap them with half a piece of bacon. Lay seam side down on a greased cookie sheet. Continue until bacon and green beans are all wrapped in bundles. Mix last four ingredients and pour over bundles. Bake for 40-45 minutes on 350 degrees.

Chicken Parmesean:

6-8 chicken tenders
Ragu Old World Style Traditional Spaghetti sauce
shredded mozzerella cheese
Italian bread crumbs
1 lb. sphagetti noodles (or any long cut pasta - I actually use thinner noodles) (cooked)

Dip tenders in egg and then bread crumbs and place in greased casserole dish. Cook for 20-25 minutes or until done. Then top with Ragu sauce and cheese and cook until cheese is melted. Serve chicken on top of noodles with parmesean cheese on top.

Yummy Dessert

Join in with the fun at

Crown Laid Down

She posted this and I thought it sounded yummy!!!!
Chocolate Trifle
1 box chocolate fudge brownie mix (no icing)
1 box chocolate fudge pudding
1 container Cool Whip
1 bag Heath bars, crushed

Make brownies according to package.
Cool and cut into squares.
Make pudding according to package right before putting it together.
Thaw Cool Whip, if frozen.
Open bag of Heath bars.

Layer in a Trifle Dish (This one from Target is nice!):
Half of brownies
Half of pudding
Half of Whipped topping
Half of Heath bars
Then again layer the same.
Keep in refrigerator for 8 hours.

Wednesday, April 8, 2009

No Cooking Happening Here

I am in a send me recipes :)

Sunday, February 22, 2009

Lori's Potatoes

Straight from Lori's Kitchen. Thanks for sharing with us this week Lori!!!

And now for the yummy potatoes...

3lbs. Yukon Gold Potatoes
3 T butter
3 cups chicken stock
salt and pepper

Place the potatoes in a large, high skillet. Salt and pepper to taste. Add chicken stock about halfway up the sides of potatoes and add butter. With lid on, simmer the potatoes until tender (6-8 minutes). Then, remove the lid and let the stock evaporate (another 5 min. or so). Once the stock is evaporated, push on the potatoes with a spatula or other utensil just until they crack but don't smash. Let them brown on one side and then flip until they brown on the other side. Plate and garnish with parsley.

The butter in the stock browns them and the potatoes are flavored so much w/ the chicken stock.

Simple Potatoes

From Live. Love. Eat--GREAT, GREAT Blog!!!

She didn't have it in "recipe" I am quoting her below on how to make them....You have to go to her blog to see the YUMMY picture!!!

"But these potatoes are so delicious & healthy, cooked over high heat in just 1 tblsp of olive oil. The trick is to not move them around too much & let them get crispy but tender.

I love the tiny potatoes such as fingerling but use what you prefer. Slice 1/8" thick. Heat 1 tblsp olive oil in large pan. Scatter potatoes in even layer & cook over medium high heat. Season with salt, pepper, oregano. I often use a Tuscan seasoning sometimes but you can use whatever spices you want. I cook the potatoes until golden brown, flipping occasionally, about 20 minutes. If your pan is getting dry just add a little Pam or brush on a little oil. Toward the end, I sprinkle with just a little parmesan cheese."

Thursday, February 19, 2009

Menu List

M-Spicy Chicken Sandwiches served with chips
T-Bacon Turkey Burgers with Sweet Potato Fries-fresh and baked.
Th-Chicken Fried Rice
Fri-Pizza Night (every Friday is here!!!)
Sat-Pizza Squares (I think it sounds more like a sausage casserole)

All the recipes are posted already.

The Spicy Chicken Sandwiches have become a fav!!!!

Sunday, February 8, 2009

Chicken Tonight?


Dip chicken pieces in evaporated milk and then in cornflake crumbs. Arrange in single layer in roast pan or casserole. Cover. Bake at 350 degrees.

These are on my menu this week--but I'll be figuring out how long it takes to cook them since the time wasn't posted....

Not Sure Why They are Called Pizza??? But.....

Brunch Pizza Squares

(Posted by Real Mom Kitchen--link on previous post)

1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
4 eggs
2 Tablespoons milk
¾ cup shredded cheddar cheese (I don't measure, I just put some on til it looks good)

In a skillet, cook sausage over medium heat until no longer pink; drain. Unroll crescent dough into a lightly greased 13 x 9 x 2 inch baking pan. Press dough ½ inch up the sides; seal seams. Sprinkle with sausage. In a bowl, beat the eggs and milk; pour over sausage. Sprinkle with cheese. Bake, uncovered, at 400 for 15 minutes or until the crust is golden brown and the cheese is melted. 8 servings

And as always with Real Mom many good desserts...

Pumpkin Chocolate Chip Bread

1 lg. can (29 oz.) pumpkin
4 ½ cups flour
1 ½ tsp salt
1 ½ tsp. nutmeg
1 ½ tsp cloves
5 eggs
1 ½ tsp soda
4 ½ tsp cinnamon
1 cup chocolate chips
1 tsp ginger
3 ½ cup sugar
2 cups oil

Mix all but chocolate chips. Add chips. Bake for 1 hour at 350 degrees. Makes 4 medium loaves.

Chicken Fried Rice and a Dessert

More Yummy Meals from .Real Mom Kitchen

Chicken Fried Rice

1 to 2 Chicken breasts or 10 Chicken Tenders (cut into small pieces)
3 Scrambled eggs
2 Carrots (finely grated)
1/2 White onion (finely chopped)
3/4 cup Frozen peas (I leave these out)
1/2 cup Butter
1 to 2 Garlic cloves (Crushed) or 1 teaspoon of garlic Powder (My family likes the garlic powder, It gives it a stronger garlic flavor)
5-6 cups White rice (cooked)

Marinate chicken in soy sauce, if you do not have much time, mix it with chicken before cooking. (I pull my chicken out of the freezer and put the soy sauce on it. Then it can marinate in the soy sauce while it thaws. When it's thawed and ready then I cut it up) In a large frying pan (Very large frying pan) cook chicken in small amount of olive oil, add carrots and onions and sauté until clear Add frozen peas and cook until soft. Then add the rice to the mixture. In another pan, scramble three eggs, chop finely and add to mixture Add butter and garlic, stir until butter is all melted.

Need a Dessert--Real Mom Kitchen Always Has One:
Marshmallow Brownies

1 (9 x13) boxed brownie mix
Miniature marshmallows
Frosting (recipe below)

Make the brownie mix according to package directions for CAKE LIKE brownies. Bake according to package directions. When brownies are done, cover them with a layer of miniature marshmallows and put back into the oven for a few minutes until marshmallows are nice and puffy. Cool brownies and top with frosting recipe below.


1/2 cup butter
4 tablespoons unsweetened cocoa powder
3 tablespoons milk
3 tablespoons water
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Bring 1/2 cup butter or margarine, 4 tablespoons cocoa, 3 tablespoons water, and 3 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar, and vanilla. Beat well. Pour frosting over brownies while frosting is still hot. Allow to cool.

Creamy Italian Chicken and a Dessert

I knew I would LOVE this blog just by the title..check it out for more yummy recipes.Real Mom Kitchen

Creamy Italian Chicken

4- 6 chicken breasts
1 dry packet Italian Dressing Mix
2 cans cream of Chicken Soup
1 (8 oz) package cream cheese, softened

Put chicken breasts in crock pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in separate bowl. Pour over chicken. Cook on low all day ( 8 hours). Serve over rice or noodles. (Add milk if needed to thin sauce out)

Need Dessert:
Homemade Oreos

2 boxes devil food mix
2/3 cup oil
4 eggs

Mix by hand, drop spoonfuls on to cookie sheet and flatten slightly. Bake @ 350° for 8-9 minutes. Will make 48 cookies, so 24 sandwiches.


4 oz cream cheese
1 Tbsp butter
1 tsp vanilla
2 Cups powdered sugar

Mix together, it will seem really thick but just keep mixing.

Sunday, February 1, 2009

Perfect, Creamy, Fettuccine Alfredo

I know, I know...but seriously they have the BEST recipes!!! Everything I have made from their blog is sooo good!!! So I am trying another one :)

Kevin and Amanda's Recipe Blog

Go to their blog for awesome pictures that take you through the process step by step...

Perfect, Creamy, Fettuccine Alfredo
1 lb skinless, boneless chicken breasts
1 egg, beaten
1 cup milk
1 tbsp lemon juice
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1/3 cup seasoned bread crumbs
1 teaspoon kosher salt
1 teaspoon baking powder
1 tbsp steak seasoning
2 tbsp butter
2 tbsp olive oil
1 lb linguine noodles
1 tbsp salt
1 scant cup chicken broth
2 cups heavy whipping cream
1 cup grated parmesan cheese
2-3 cloves minced garlic
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
8 basil leaves, chiffonaded
1 tbsp fresh parsley, chopped

Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours. After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.

Thursday, January 29, 2009

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

From one of my favorite recipe blogsLive.Love.Eat

(This is on my menu this week--but I am posting it early so I can find it easily when I need it--I'll let you know how it is! Go to the link above for GREAT pictures!!!)

Spicy Chicken Sandwiches with Cilantro-Lime Mayo
1/4 cup reduced-fat mayonnaise
2 tblsp chopped fresh cilantro
1 tsp fresh lime juice
1 garlic clove, minced

1/4 cup egg substitute
3 tblsp hot sauce (such as Tabasco)
1 tsp dried oregano
1/2 tsp salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 tblsp olive oil

4 (2-ounce) Kaiser rolls, split
12 (1/8-inch-thick) red onion slices
Lettuce leaves

To prepare mayo, combine the first 4 ingredients.

To prepare chicken, combine egg substitute, hot sauce, oregano & salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Pound out a bit to uniform the size & make thinner. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

Crush tortilla chips in a shallow dish until ground.

Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken & chips.

Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 1/2 minutes on each side or until browned & done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf & 1 chicken cutlet; top with top halves of rolls. Makes 4 sandwiches.

Straight for the cook: (see link above)
This was meant to be a light dish but I couldn't help but fatten it up a bit. Instead of baked tortilla chips I used Spicy Doritos. I also added 1/2 slice of American cheese to each sandwich because we love cheese!!! We made these twice & while I used dried cilantro I do recommend using fresh. I also think this sandwich would be as equally tasty with just mayo but my husband loved it so much as is.

I rarely ever use red onions because they're so strong but they work really nicely on this sandwich. Also, feel free to use whichever sandwich rolls look best to you at your market. I used French hamburger rolls from the bakery because they looked too beautiful to pass up.

Monday, January 26, 2009

Yummy Desserts

I can't wait to try these!!

Check out more recipes like these at the great recipe blog Mommy's Kitchen

Sopapilla Cheesecake

2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla (I used a tsp and a half, i love vanilla extract) spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don't think that's enough cinnamon sugar on top add more its really up to you there's no rules on this part of the recipe. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

Chocolate Chip Pie

Pie Ingredients:

2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts, optional

Whipped cream:
2 pints (4-cups) heavy cream
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips

Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside.
In a large bowl, sift together the flour, salt, baking soda, and baking powder.

In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla.

Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. (I did not use nuts my kids so not like them.

Divide the dough between the prepared pie plates and smooth the tops with a spatula.
Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking.

Let pies cool completely on a wire rack.

While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl).

Spread the whipped cream over the pies and serve.

Thursday, January 22, 2009

Bacon Cheeseburger Chicken

This recipe is yet again from the BEST Recipe blog called Kevin and Amanda's Recipe
--seriously go to it and see all her detailed pictures!!!

Kevin and Amanda's Recipe Blog

Bacon Cheeseburger Chicken
2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon --cut bacon in halves, cook, and then chop to make bacon bits

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter (or you can use a little of the grease leftover from the bacon)over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Yum, I served with our fav--sweet potatoe fries.

Thursday, January 15, 2009

What's For Dinner

Tonight, we had porkchops. It is one of our favs!

Thin, boneless porkchops.
Dipped in egg, then flour, then egg, then Italian bread crumbs.
Then cooked in skillet with a little oil...3-4 min on each side..golden brown.

My kids say "Mommy, this is the best chicken ever!" LOL!

Thursday, January 8, 2009

Creamy Chicken Enchiladas

My husband's response "One of the best meals I have EVER had"

This recipe is from a GREAT Recipe blog called Kevin and Amanda's Recipe I just have to check it out for more yummy goodness!!!!

Kevin and Amanda's Recipe Blog

Creamy Chicken Enchiladas
Here’s what you’ll need:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

"Look at that bubbly cheesy goodness! :) One enchilada is plenty for one adult but these things are soooooooooo good I usually end up stuffing myself with two. I just cant help myself. :p" -- from the kitchen and words of Amanda and Kevin's blog

Skinny Mashed Potatoes

6 cups potatoes, peeled and cut
1 (14 1/2 ounce) can chicken broth
salt and pepper, to taste

1. Boil the potatoes until tender; drain well.
2. In a bowl, combine the potatoes with the broth and mash to the desired consistency.
3. Season with salt and pepper to taste.
4. For a “buttery” look without the butter, add a few granules of chicken bouillon.

Thursday, January 1, 2009

Fondue Recipes

We decided to have a fondue night for New Year's Eve! It turned out so yummy so I thought I would share the recipe.

Chocolate Fondue
12 oz of Chocolate--I use Hershey bars and break them up into the squares
1/4 cup milk

Put the Chocolate and milk into the pot....stirring until it melts.

Then you'll need 10 Large Marshmallows.
I break them into small pieces....and add a few small pieces in at a time...stirring constantly.

Then gradually add in 1/4 cup Whipping Cream.

Use all sorts of fun dippers!
Strawberries, Bananas, Marshmallows, Pound cake, Cheesecake bites, brownie bites, kitkats, rice krispie squares, graham cracker sticks, etc.

The stirring is the most important part--you don't walk away from it from start to don't want precious chocolate to burn!!!! I set my fondue pot on warm...I assume all may differ. We also have used a pot or wok on the stove and then transferred it into a fountain before...

Cheese Fondue
This time we used
1 large Velveeta Cheese
1 Can Rotel Tomatoes
1 cup Sour Cream
1 Cup Ranch Dressing

Yum, Yum!
Fun dippers: granny smith apples, tortillas chips and Fritos, Veggies--carrots, cauliflower, broccoli, rye bread or other harder breads cut into squares, etc.