Archive for March, 2011

One of my favorite comfort foods is Lasagna. Oh the pasta, cheese, carbs, cheese, meat, cheese, sauce, cheese……you get my point.

It just takes so long to make sometimes. So I wanted to shorten the time it took to make it…so I can make more of it and eat more of it.

Don’t judge…..ok judge.

Using ravioli eliminates 2 of the steps……holler

I mixed it up and used some cheese ravioli and some mushroom ravioli. I had to get some type of veggie in there

I wont waste your time with the step by step directions; as I am sure you are well aware of how to make a lasanga.

(sauce/meat layer followed by the pasta followed by some cheese and more sauce and repeat)

Hollie  amazing.

I was worried about the texture initially……my mind can rest easy. It was fan-tabulous.

Ravioli Lasagna

Ingredients

• 4 cups spaghetti sauce
• 16 oz mozzarella
• 1 pound ground turkey
• 25 oz frozen cheese ravioli

Directions

1. Pre heat oven to 375
2. In a large pan cook ground turkey. Add sauce and cook until warm and bubbly.
3. Bring a large pot of salted water to a boil. Cook ravioli only 2-3 min. Just so it is no longer frozen.
4. Take ½ cup of sauce and meat mix and spread on the bottom of a 8×8 baking dish.
5. Place on layer of ravioli, then some cheese and more meat/sauce mix.
6. Continue layers.
7. Top with any remaining cheese.
8. Bake for 35 min, uncovered and over a cookie sheet.
9. Remove and let stand for 5 min. Cut and serve.
10. Serves 6-8 people.

I was never, ever a Mexican food fan. I have always love Italian food or southern food.

But once I tried this, I fell in L-O-V-E.

In a medium bowl, combine shredded chicken and 1 cup cheese.

In a medium-large pot combine cream of chicken soup, 1 cup cheese, sour cream, green chilies and salt and pepper until warm, bubbly and smooth.

Take 1 cup of sauce and pour on bottom of baking dish.

These are little angles. They help me not be 500 pound. I love my carbs. I mean LOVE…..I would give my left arm for some pasta (only kidding there)

The best thing about these (other than the taste), is that they only have 4 net carbs!!!! 4!!!!!! I can eat all of them and not feel guilty….well not toooo guilty.

Take one tortilla and spoon 1 Tbsp of sauce onto the center and add about 1 Tbsp of chicken and cheese mix. Fold and place seam down in baking dish (13×9 inch) side by side.

Top with remaining sauce and cheese.

Now my hubby loves these so much (and it was pretty late when we finally got to eat) I did not get a chance to take any cooked pictures. I went to grab my camera (backup camera) and turned around and he was on the couch digging in.

I had to jump in or I wouldn’t get any.

But trust me….make these. You will be glad you did.

Sour Cream Chicken Enchiladas

Ingredients

• 16 oz Monterey  Jack cheese, shredded
• 1 pound chicken breast, cooked and shredded
• 1 dozen tortillas (small, i.e. corn)
• 2 cans (10.5 oz each) cream of chicken soup
• 1 pt sour cream
• 1 can (7 oz) diced green chilies
• Salt and pepper to taste

Directions

1. Pre heat oven to 350.
2. In a medium bowl, combine shredded chicken and 1 cup cheese.
3. In a medium-large pot combine cream of chicken soup, 1 cup cheese, sour cream, green chilies and salt and pepper until warm, bubbly and smooth.
4. Take 1 cup of sauce and pour on bottom of baking dish.
5. Take one tortilla and spoon 1 Tbsp of sauce onto the center and add about 1 Tbsp of chicken and cheese mix. Fold and place seam down in baking dish (13×9 inch) side by side.
6. Top with remaining sauce and cheese.
7. Bake for 30 min.

I am soooooo proud of my self.

All by my self I…the super technically challenged, fixed my high-zut washer. I took the thing apart and actually fixed it!!!!

Usually when I take things apart it is never good. There are extra parts (they really weren’t needed ) and what ever I took apart is beyond repair after.

By this time I did it…..yea me!!!!!

And just in time. The familia was running out of clean underwear clothes (this is one of 4 piles)

So I deserve one of these. (please ignore their smashed-ness)

I made these (very quick) yesterday for my sons boy scouts. There were trying to earn their foreign language badge/patch. He taught them how to say a few words in Italian, so…..we made Italian cookie flags for snack.

Anyways, enough of my rambling. I am going to sit back eat about a dozen a few cookies and watch Tangled with my kidos.

Have a fantabulous day!

I know…..Here I go again with cookies. Sorry

But these are so fun and good. Plus my daughter helped me make these 100%. She never helps 100% (unless it is tasting).

Ill make this one quick and pain less.

First step, pre-heat oven to 375.

Start by making a basic sugar cookie dough (with some slight modifications).

Pop in oven for 10-12 min and there you have it. Quick, simple, painless and super cute.

Birthday Cake Cookies

Ingredients:

• 1 ½ cup butter, softened
• 2 cups sugar
• 2 eggs
• 5 tsp vanilla
• 1 ½  cups flour
• 1 cup yellow cake mix
• 1.5 oz sprinkles

Directions:

1. Preheat oven to 375
2. In a large bowl, cream butter and sugar.
3. Add eggs, vanilla. Mix until fully incorporated.
4. Add flour and cake mix. Mix until combine.
5. Fold in sprinkles.
6. Scoop by the tablespoonful onto a lined baking/cookie sheet
7. Bake for 10-12 min
8. Remove and let cool.

So in order to get on the best side possible of my darling husband, so that I can get a new camera , I have been making some of his favorites.

The best way to a mans heart is thru his stomach…right

So here is one of his top desserts.

First up, the Oreo cookie crust.

Process 1 package of Oreo’s (reserve 2 cups of crumbs) and mix with melted butter and sugar. Press into the bottom of dish.

After about 10 min in the freezer it is time for the ice cream. This particular time I used plain old vanilla bean, but next time I am going to try a caramel.

Pop back in the freezer to firm up, about 2 hours. Meanwhile make the fudge layer. You are going to want to let this cool to room temp.

Remove ice cream from freezer and smother on chocolate sauce. Then sprinkle with peanuts.

Pop back in the freezer yet again for about 1 hour to 30 min. And top with deforested frozen whip topping (i.e. cool whip)

And sprinkle with reserved cookie crumbs.

Stick in freezer (and store in freezer).

Ultimate Ice Cream Dessert

Ingredients

• 1 pkg ( 16.6oz) Oreo Cookies
• ½ cup butter, melted
• ½ cup sugar
• ½ gallon ice cream, softened
• 2 cups powdered sugar
• 1 cup semi-sweet chocolate chips
• 1 tsp vanilla
• ½ cup butter
• 1 can (12 oz) evaporated milk
• 1 ½ cups peanuts
• 1 carton (8 oz) frozen whip topping, thawed

Directions

1. In a food processor, process your Oreos into crumbs.
2. Combine 2 cups of cookie crumbs, ½ cup melted butter and sugar in a medium bowl. Press into the bottom of a 13×9 inch dish. Freeze 10 min.
3. Spread ice cream over frozen crumb bottom. Freeze again until firm, about 2 hours.
4. Meanwhile, in a small saucepan, combine powdered sugar, chocolate chips, ½ cup butter and evaporated milk. Bring to a boil for 5 min, stirring occasionally. Remove from heat and stir in vanilla. Set aside to cool to room temp.
5. Once ice cream layer is frozen and chocolate sauce is cooled, pour chocolate sauce over ice cream. Sprinkle with peanuts and freeze again for about 30 min. or until firm.
6. Spread whip topping over top and sprinkle with remaining cookie crumbs. Freeze once again.
7. Store in freezer. Serves 12-16 people.

The last few days it has been a bit cold here. Let me clarify….cold for Arizona. Shoot we even got a bit of snow at our cabin (it didn’t last but an hour, but it is still something)

So what goes perfect for a cold day……Chowder. MMMMMMmmmm. I am getting warm just thinking about it.

So for dinner I made this.

Please, please, please forgive me for the pictures. My camera is still busted and the camera shop wants over $400 to fix it. So I am trying to convince the handsome, sweet, super buff husband (hopefully he is reading this )to get me a new one instead.

To make this even easier, I made it in my crock-pot.

First up, the veggies. Chop them all up and toss in.

After they are nice and tender (about 1 1/2 hours) add your thickening.

Tip: Put your milk and flour into a sealable container and shake well.

Let that cook till it is thick and bubbly.

Add your clams, and seasoning. Turn heat to low and cook for another hour.

This seasoning is incredible. It add a whole different flavor to anything.

30 min before serving add your crab meat.

Chipotle Crab-Clam Chowder

Ingredients

• 2 cans (6.5 oz each) minced Clams, drained
• 1 can (6.5 oz) Crab meat
• 2 cups diced potatoes
• 2 cups diced carrots
• ½ cup onion, finely chopped
• 2 cups water
• 1 cup milk
• 2 cups heavy cream
• 4 Tbsp. flour
• 1 ½ Tbsp Chipotle Chile seasoning
• Salt and pepper to taste

Directions

1. In your crock-pot, cook your veggies (carrots, potatoes and onion) in water for about 1.5 hours or until tender on high heat.
2. In a re-sealable container add your milk and flour. Seal and shake well to mix. Pour into crock-pot.
3. Add your cream and clams. Add your seasoning and salt and pepper.
4. Cook until thick and bubbly, about 1 more hour. You can add more milk to thin to desired consistency if needed.
5. Turn heat to low and add crab. Cook 30 min more.
6. Serve warm.

Holly cow…some one seriously needs to stop me.

I ate pretty much the entire batch of these.  I saved a few for my hubby and kids to try (I was in a sharing mood)

Hope none of you are on a diet.

Lets get started…..I need to make more of these little devils.

First make a batch of brownies. Let them cool and cut into squares, about 1 inch by 1 inch.

These start out just like the Cake Batter Candies.

First mix up your condensed milk and 1 cup of powdered sugar. Add your peppermint oil (or extract)  and vanilla. Add in remaining powdered sugar 1 cup at a time, until it becomes firm.

Take 1 tsp of your peppermint mix and place it on 1 brownie. Pop in the freezer for about 10 min.

In a microwave safe bowl, melt your chocolate and shortening until smooth.

Take your frozen peppermint brownie concoction and dip it in the chocolate. Rest it on a fork and let any extra chocolate drip off.

Pop in freezer for 5-10 min to set up.

Eat….or send to me

Brownie Peppermint Patties

(adapted from SavorySweetlife.com)

Ingredients

• 1 batch brownies, cooked and cut into 1×1 inch squares.
• 1 can (14 oz) condensed milk
• 3 cups powdered sugar
• 1 tsp peppermint oil (or 1 Tbsp peppermint extract)
• 1 tsp vanilla
• 3 cups semi-sweet chocolate chips
• 1 ½ Tbsp shortening

Directions

1. In a large bowl, mix condensed milk and 1 cup of powdered sugar until fully combine.
2. Add vanilla and peppermint. Mix well.
3. Add remaining powdered sugar until dough is pretty firm (like play dough)
4. Place 1 tsp of peppermint mix on top of 1 brownie square and place on parchment lined cookie sheet.
5. Pop in freezer for 10 min.
6. For the chocolate coating, in a microwave safe bowl add chocolate chips and microwave in 30-second increments, making sure to stir after each. Takes about 2 min total.
7. Stir in shortening until smooth.
8. Remove peppermint brownies and dip into chocolate. Pop back into freezer of fridge to set.
9. Store in freezer

It all started with this stuff. Holly cow. If you don’t know about it….now you do. And please be warned, I went thru a whole jar in one day! It is that good.

So I finally got brave enough to experiment with caramel. This has always scared me; Im not sure why it just has. But I needed my fix

This was my first go and please excuse me as I toot my own horn here, it turned out AMAZING!!! Go me

I made these incredible cinnamon rolls (recipe by the incredible Pioneer Woman) and needed something to top it with.

I didn’t want boring old cream cheese frosting….so……..I made…dun dun dun dun…..Caramel Cream Cheese frosting. Something a bit different, but still the same enough for my husband and kids to want to eat.

This doesn’t have to be just for these fabulous cinnamon rolls. You can put it on and in everything (cupcakes, cookies, or just on a spoon and straight into your mouth).

First up make the caramel.

In a medium to large pot, combine brown sugar, butter, salt, corn syrup and vanilla. Cook until it is nice and bubbly. Add in cream and cook a bit more.

I don’t have a candy thermometer so I used a trick I learned back in middle school cooking class. Put some water in a small bowl and you can test the doneness of your candy (or in this case caramel) by dropping just a little bit in the bowl. Take it out and test it. You want what is called a Firm ball. The syrup is formed into a stable ball, but loses its round shape once pressed. It should be just like a nice soft chewy caramel.

In a medium bowl cream your softened cream cheese, powdered sugar and 1/2 stick of butter. Add vanilla and mix until nice and smooth.

Pour in your caramel and stir until fully combine.

There you have it. Not to hard to make.

It is crazy amazing on top of cinnamon rolls.

Give it a try. Have it on the weekend, so the calories don’t count

Caramel Cream Cheese

Ingredients

• 9 Tbsp. butter
• 1 cup dark brown sugar
• ½ cup corn syrup
• 4 tsp vanilla
• 1 tsp sea salt
• ½ cup cream
• 1 pkg (8 oz) cream cheese, softened
• ½ stick butter
• 3 Tbsp Powdered sugar

Directions

1. In a medium-large pot, over medium heat, combine 9 Tbsp butter, brown sugar, corn syrup, 2 tsp vanilla and salt.
2. Cook until mix begins to bubble. Add cream
3. Turn heat to low and cook until temp reaches 245-250 (firm ball stage on a candy thermometer).
4. In a separate bowl cream ½ stick of butter, cream cheese and powdered sugar. Add remaining 2 tsp vanilla.
5. Stir in caramel until fully incorporated.
6. Enjoy!

(dancing) I just cant seem to contain my self with these little guys. (still dancing)

After reading a post that the beautiful Jessica from How Sweet It Is wrote, I had to get my hands on these. Unfortunately I just couldn’t find them. I scoured the internet and went to Macy’s to see if they had any….no go.

So I said….’Oh Darn’….yea we will go with that.

I guess I am just going to have to try to make them. So I did. They were so much easier than I thought they would be.

I am going to warn you….these are extremely habit forming.

Here is the line up….

First, in a large bowl combine your milk and 1 cup of your sugar.

Then add in your cake mix, vanilla and remaining sugar. (Add your powdered sugar 1 cup at a time. Be careful..I busted my hand mixer trying to make this. Ended up finishing the mixing with a spatula. It gets thick)

Add in your sprinkles and form.

Pop in the freezer for a bit and make your chocolate.

Dip them in. Pop back in freezer to set and dive in.

Just try to stop at one.

I dare you….

Good huh?????

Now I don’t know how they compare to the other ones, but they are pretty darn good.

Cake Batter Chocolates

Ingredients

• 1 can (14 oz) condensed milk
• 3 cups powdered sugar
• 1 cup yellow cake mix
• ½ tsp French vanilla extract
• 3 Tbsp sprinkles
• 3 cups semi-sweet chocolate chips
• 1 ½ Tbsp shortening

Directions

1. In a large bowl, mix condensed milk and 1 cup of powdered sugar until fully combine.
2. Add cake mix and vanilla. Mix well.
3. Add remaining powdered sugar until dough is pretty firm (like play dough)
4. Mix in sprinkles.
5. Form in to cubes (or balls) and place on parchment lined cookie sheet.
6. Pop in freezer for 20 min.
7. For the chocolate coating, in a microwave safe bowl add chocolate chips and microwave in 30-second increments, making sure to stir after each. Takes about 2 min total.
8. Stir in shortening until smooth.
9. Remove cake batter cubes (or balls) and dip into chocolate. Pop back into freezer of fridge to set.
10. Store in fridge.

I absolutely love this recipe. I feel like I can eat a ton of it with no guilt (because there is no cream, yea thats why).

**Check back tomorrow for something to ruin being good with this recipe ****

I know I say a lot of things are easy but this is. It is pretty hard to mess up.

First you start out with homemade croutons. Then break into the light dressing. Yummm

So lets start shall we.

First up…..Preheat your oven to 400.

Cut up your favorite bread into bite size cubes.

Place them on a cookie sheet and drizzle with some olive oil and a bit of salt, pepper and garlic powder. Pop in the oven.

Now move on to the dressing.

In a pan over medium heat pour some olive oil in and place your anchovy filets.

I know….ewww, anchovies….but all (good) caesar salad has it.

Lets let those filets disintegrate. Then add your garlic. Let that simmer for just a bit.

Now add your Worcestershire sauce and lemon.

Take out your croutons. They should be nice and golden brown by now.

In a large bowl put your romaine lettuce and gorgeous croutons.

Pour your dressing (you may need a spatula to get all the good stuff out) over and toss.

Add some parmesan and….

Yummm…..

Looks great huh?

Add some chicken for a full meal, or serve with pasta (which is what I almost always do).

No Cream Caesar Salad

Ingredients

• 2 cups bread, cut into cubes
• 5 Tbsp. Olive oil
• 3 anchovy filets
• 2 cloves garlic, chopped
• 1 Tbsp Worcestershire sauce
• 5 Tbsp Lemon juice
• 1 bag romaine lettuce
• ½ cup parmesan
• Salt, pepper and garlic powder to taste

Directions

1. Preheat oven to 400
2. Place cubed bread on a cookie sheet. Drizzle with 2 Tbsp olive oil and sprinkle with salt and pepper. Pop in oven.
3. Over medium heat drizzle 3 Tbsp olive oil. Add anchovy filets. With a fork help to break up. Let disintegrate into a paste.
4. Add garlic and continue to simmer for 2-3 min. Turn heat to low.
5. Add Worcestershire and lemon.
6. Whisk lightly to bring together. Turn off heat
7. Remove croutons. They should be nice and golden by now.
8. In a large bowl put salad and croutons. Pour dressing over (you may need a spatula to help get all the good stuff out).
9. Toss.
10. Add Parmesan Cheese and toss a bit more.
11. Serve.