Sunday, August 17, 2014

Chicken Alfredo Dip

Review by Lyndee:


Ingredients
3 boneless skinless chicken breasts or two large cans diced chicken breast (white meat)
8oz block cream cheese, softened
1 jar alfredo sauce (14.5 oz or so)
2 cups shredded mozzarella cheese
2 tbsp grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning

Instructions
Mix the chicken with the cream cheese, alfredo sauce and 1 1/2 cups mozzarella.  Place into glass pie dish or 8x8 pyrex dish.  Top with remaining mozzarella and a sprinkling of Parmesan.  Bake in oven at 350 for 20-25 minutes, until bubbly.  Serve with crackers, pita chips, toasted baguette slices or veggies. 


I made this in the crockpot instead of baking it in the oven since I was taking it to a party.  It turned out great and was super easy to make.  

Reese’s Double Brookies

Review by Lyndee:


A Reese's Oreo stuffed between a brownie and a peanut butter chip cookie, topped with Reese’s Peanut Butter Cups.  Yes, it’s rich and decadent and fattening but it may be the best brownie/cookie combo I’ve ever made. I found this on the Chef In Training blog and if I could hug her for sharing it, I would.  

INGREDIENTS
1 Pk Reese’s Oreo Cream Cookies
1 Box brownie mix
1 Large egg
⅓ C Vegetable oil
¼ C Milk

For the cookie
½ C (1 stick) Unsalted butter
½ C Light brown sugar
½ C Sugar
1 Large egg
2 tsp Pure vanilla extract
1¾ C All-purpose flour
½ tsp Salt
½ tsp Baking soda
¾ C Peanut Butter Chips
12 Reese’s Peanut Butter Cups

INSTRUCTIONS
Preheat oven to 350° F. In a medium sized bowl, combine brownie mix, egg, vegetable oil and milk. Beat until thoroughly mixed. Line a 9x13” pan with parchment paper or a baking mat. Pour brownie mixture over the baking mat and spread evenly. Set Oreo cookies in a line over top of the brownie mix.

For the cookie
Soften butter in the microwave 10-15 seconds. Combine butter with both light brown sugar and granulated sugar. Mix until smooth and mixture becomes fluffy. Add egg and vanilla extract and beat until egg is thoroughly incorporated. In a separate bowl, combine flour, salt and baking soda. Slowly add flour mixture to dough batter while mixing at a low speed. Once all the flour has been added, increase speed to medium until dough forms.

Chop Reese’s Peanut Butter Cups into small pieces. Add all but ¼ C into the cookie dough. Add peanut butter chips and fold into cookie dough. Take the cookie dough and drop chunks onto the top of the brownie mixture, gently pressing them down into brownie batter. Add remaining ¼ C Reese’s Peanut Butter Cups and press gently onto the top of the cookie dough.

Bake for 23-25 minutes at 350°F. Test the middle with a toothpick to make sure the batter is cooked.  If not, put back in the oven for a few more minutes.

Remove from oven and allow to cool completely before cutting.


To make this a super simple dessert I used a pre-made peanut butter cookie dough and mini size Reese’s peanut butter cups so I didn’t have to chop anything up.  These were amazing to say the least.  So rich and who doesn’t love a chocolate and peanut butter combination?  

Wednesday, August 6, 2014

Kickin’ Chicken

Review by Lyndee:


Ingredients
2-3 lbs of Chicken (I used boneless, skinless breasts)
1 c. Frank's RedHot Original
1/4 c. olive oil
1/4 c. lime juice (fresh is best, but bottle is good too)
2 cloves garlic, minced or pressed (you can use garlic powder)

In a medium size bowl, mix RedHot, olive oil, lime juice and garlic.  Place chicken in a ziploc bag and pour marinade over top, making sure the chicken is submerged.  Marinade for four hours in the fridge. Remove chicken from marinade and grill.  The chicken is great with fresh lime juice squeezed on top! 


I grilled this chicken last night after a 3 mile walk and it was perfect.  Just the right amount of heat and it couldn't be easier to make.  This is definitely going in the winner, winner chicken dinner rotation. 

Tuesday, August 5, 2014

The Ultimate Crockpot Cheesy Hashbrown Casserole

Review by Lyndee:



Warning…these are not healthy but they will win your heart and belly.

It was one of those days I was ill prepared to take a dish to share to a friend’s BBQ.  It was one of those days I didn’t feel like cooking.  So I looked through the fridge and the freezer and came up with this twist on tradition hashbrown casserole and it was mind boggling.  We went through the majority of this huge batch at the party with only 10 people and the rest warmed up perfectly the next day for lunch.  

Ingredients:
1 (10 3/4 oz) can cream of chicken soup
1 c. sour cream
1/4 cup bacon french onion sour cream from Anderson Erickson (or a squeeze of a bacon ranch dressing)
1/2 cup diced velveeta (or a 1 inch thick slice)
1/4 c. butter, melted
1/4 tsp salt
1/4 tsp pepper
1/4 onion powder
1/4 garlic powder
1 (32 oz) frozen shredded hash brown potatoes
2 c. sharp cheddar cheese
1/2 c. crushed Ritz crackers

Instructions

In a large saucepan, melt cream of chicken soup, sour creams, butter and velveeta.  Add hash browns to crock pot.  Cover with melted sauce.  Add 2 cups of shredded cheese to the top.  Sprinkle with crushed crackers.  Cover and cook for 4-5 hours on low or until potatoes are tender.  Spoon and enjoy! 

Teriyaki Chicken Club

Review by Lyndee:


Ingredients:
1 chicken breast
2 tbsp teriyaki sauce
1 tsp minced garlic
1 piece white bread (toasted)
1 piece bacon
1 piece smoked cheddar cheese


I love chicken. I know it’s good for me. But sometimes, it can bore my tongue.  The other night I had marinated a chicken breast in teriyaki sauce and a tsp of minced garlic. I was super hungry and wanted to make something new.  I grilled the chicken breast and made it into this club sandwich. It was awesome.  No dipping condiments needed and it couldn’t be easier to make.  As your chicken is finishing up, set a slice of smoked cheddar (or pepperjack or swiss would be good too) on top so that it melts slightly. Add one piece of cooked bacon.  Butter a piece of toast and cut in half.  You could add lettuce or tomato to this as well.  Seriously easy and delicious.  

Tuesday, July 22, 2014

Neiman Marcus Dip

Review by Lyndee:


Ingredients:
5 - 6 green onions
8 oz. shredded cheddar cheese
1 1/2 cups mayonnaise
1 jar Hormel Real Bacon Bits
1 pkg. slivered almonds

Chop the green onions.  Mix the onions, cheese, mayo, bacon bits, and slivered almonds together. Chill for a couple hours. Serve with Ritz crackers or corn chips.


So I’m kind of known among family and friends as being the dip queen.  I’m proud of that title.  During a family get together a few weeks ago I wanted to try a new dip.  It’s summer and it’s hot so I didn’t want to make a warm dip or use a crockpot since we were camping.  I had seen this recipe multiple times on Pinterest and decided to give it a try.  It was cheap and easy to make.  The crunch of the slivered almonds was perfect with the bacon bits and green onion.  I served this with Ritz but you could definitely do corn chips or club crackers as well.  Will definitely make this again. It doesn't make a giant batch so if you are feeding a large crowd, you might want to double it up. 

Crockpot Candy (Peanut Clusters)

Review by Lyndee:


Ingredients:
2 pounds white almond bark
4 ounces German chocolate
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts

Add all ingredients to the crock pot.  Cook on low for 1 hour without stirring.  After an hour, stir to combine everything.  Allow to cook for another hour, stirring every 15 minutes.  Drop spoonful’s of the candy onto wax paper and allow to cool completely. 


This was one of the easiest recipes I’ve ever made.  Literally just dump and stir.  The only time consuming part was putting the candy on wax paper.  This makes a HUGE batch of candy.  My entire table was covered in peanut clusters.  The chocolate is delicious with just the right amount of crunch from the peanuts.  These were a big hit at the family 4th of July gatherings.  Even my Grandma couldn’t believe they weren’t a fancy store bought candy.