This is another great Paula Deen recipe and it makes a ton of cookies!
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
1/4 tsp almond extract
1/2 tsp orange extract
2 eggs
4 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
3 TBSP orange zest
2 cups sliced almonds
2 cups English toffee bits
Preheat oven to 350 degrees. In a mixing bowl, add butter, oil and sugars. Beat until combined, then add extracts. Add eggs one at a time, beating well each time. Combine flour, baking soda, cream of tartar and salt in separate bowl. Gradually add to the creamed mixture. Stir in orange zest, almonds and toffee bits. Drop by teaspoonfuls, 2 inches apart onto ungreased baking sheets. Bake until golden brown, about 10-12 minutes. Cool on wire rack before serving.
(Recipe from Paul Deen.)
Wednesday, December 21, 2011
Cheesy Ham and Hash Brown Casserole
I made these hash browns for a brunch recently...delicious! This recipe can be prepared the night before so all you have to do in the morning is pop it in the oven.
1 (32 oz) pkg frozen hash browns (southern style type)
1/2 lb cooked, diced ham (I used Black Forest from the deli)
2 (10.75 oz) cans cream of potato soup
1 (16 oz) container sour cream
2 cups shredded sharp cheddar cheese
1 1/2 cups grated/shredded Parmesan cheese (I used the kind sold in a bag near all the other shredded cheeses)
Preheat oven to 375 degrees. Lightly grease a 9x13 dish. In a large bowl, mix hash browns, ham, soup, sour cream and cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese. Bake approximately 1 hour in preheated oven until bubbly and lightly browned.
(Recipe adapted from allrecipes.com.)
1 (32 oz) pkg frozen hash browns (southern style type)
1/2 lb cooked, diced ham (I used Black Forest from the deli)
2 (10.75 oz) cans cream of potato soup
1 (16 oz) container sour cream
2 cups shredded sharp cheddar cheese
1 1/2 cups grated/shredded Parmesan cheese (I used the kind sold in a bag near all the other shredded cheeses)
Preheat oven to 375 degrees. Lightly grease a 9x13 dish. In a large bowl, mix hash browns, ham, soup, sour cream and cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese. Bake approximately 1 hour in preheated oven until bubbly and lightly browned.
(Recipe adapted from allrecipes.com.)
Wednesday, October 19, 2011
White Chicken Enchiladas with Green Chile Sour Cream Sauce
This is my new favorite dish. It is so good! You need to go buy the ingredients and make this. Now. Go. Your family will thank you.
8 soft taco size flour tortillas (my grocery store makes these fresh daily...woohoo)3 cups shredded cooked chicken (make it easy and grab a rotisserie chicken from the deli)
1 cup shredded pepper jack cheese
2 cups shredded Monterrey jack and cheddar cheese blend, divided
3 TBSPs butter
3 TBSPs flour
1 (14.5 oz) can chicken broth
1 cup sour cream
1 (4 oz) can fire roasted diced green chiles, mild
chopped fresh cilantro for garnish, if desired
Preheat oven to 425 degrees. Spray a 9 x 13 inch baking pan with cooking spray and set aside. Mix the chicken together with all of the pepper jack cheese and 1 cup of the jack/cheddar cheese blend. Place an equal amount of the chicken mixture into each tortilla, roll up and place seam side down into prepared pan. In a saucepan, melt the butter. Add the flour; cook and stir with a wisk for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Remove from heat and stir in the sour cream and green chiles. Pour the sauce evenly over the enchiladas. Sprinkle with remaining 1 cup of jack/cheddar cheese blend. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving, if desired.
(Recipe adapted from Let's Dish.)
1 cup shredded pepper jack cheese
2 cups shredded Monterrey jack and cheddar cheese blend, divided
3 TBSPs butter
3 TBSPs flour
1 (14.5 oz) can chicken broth
1 cup sour cream
1 (4 oz) can fire roasted diced green chiles, mild
chopped fresh cilantro for garnish, if desired
Preheat oven to 425 degrees. Spray a 9 x 13 inch baking pan with cooking spray and set aside. Mix the chicken together with all of the pepper jack cheese and 1 cup of the jack/cheddar cheese blend. Place an equal amount of the chicken mixture into each tortilla, roll up and place seam side down into prepared pan. In a saucepan, melt the butter. Add the flour; cook and stir with a wisk for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Remove from heat and stir in the sour cream and green chiles. Pour the sauce evenly over the enchiladas. Sprinkle with remaining 1 cup of jack/cheddar cheese blend. Bake for 20 to 25 minutes or until golden and bubbly. Sprinkle with cilantro just before serving, if desired.
(Recipe adapted from Let's Dish.)
Reindeer Feed
This is a great recipe, especially for the holidays. So easy and everyone will love munching on it!
3 cups Rice Chex cereal
1 cup white chocolate chips, melted
5-6 TBSPs crushed peppermint candy canes or starlite mints, divided
Mix the cereal with the melted white chocolate and about half of the crushed peppermints until the cereal is evenly coated. Spread cereal mixture out on a cookie sheet (lined with foil for easy clean up) and evenly sprinkle remaining crushed peppermints on top. Let cool completely (20-30 minutes) and then gently break up into pieces and enjoy. Betcha can't eat just one!
3 cups Rice Chex cereal
1 cup white chocolate chips, melted
5-6 TBSPs crushed peppermint candy canes or starlite mints, divided
Mix the cereal with the melted white chocolate and about half of the crushed peppermints until the cereal is evenly coated. Spread cereal mixture out on a cookie sheet (lined with foil for easy clean up) and evenly sprinkle remaining crushed peppermints on top. Let cool completely (20-30 minutes) and then gently break up into pieces and enjoy. Betcha can't eat just one!
(Recipe adapted from Betty Crocker.)
Sunday, September 4, 2011
Chicken with Awesome Sauce
This sauce really is awesome! I got this recipe from HEB and we will definitely be having this for dinner again soon. (For those of you not from Texas, HEB is a grocery store.) I had never heard of a Hatch chile pepper until I came across this recipe and apparently they are in season right now. If you can't get your hands on a Hatch chile pepper, you can use a poblano pepper instead.
3 boneless, skinless chicken breasts (approx 1 lb) trimmed and cut in half lengthwise
2 TBSP grapeseed oil
salt and pepper, to taste
4 bacon slices, chopped
1 Hatch green chile pepper, chopped
1/3 cup Robert's Reserve Pineapple Coconut Mango Tequila Sauce
Preheat grill to medium heat. Toss chicken in oil and season with salt and pepper. Grill chicken for 5 - 6 minutes on each side or until cooked through. While the chicken is cooking, sauté bacon and pepper in a skillet over medium heat until bacon is a little crispy. Add pineapple sauce to the pan and heat for 30 seconds. Pour sauce over chicken and serve. Yum!
3 boneless, skinless chicken breasts (approx 1 lb) trimmed and cut in half lengthwise
2 TBSP grapeseed oil
salt and pepper, to taste
4 bacon slices, chopped
1 Hatch green chile pepper, chopped
1/3 cup Robert's Reserve Pineapple Coconut Mango Tequila Sauce
Preheat grill to medium heat. Toss chicken in oil and season with salt and pepper. Grill chicken for 5 - 6 minutes on each side or until cooked through. While the chicken is cooking, sauté bacon and pepper in a skillet over medium heat until bacon is a little crispy. Add pineapple sauce to the pan and heat for 30 seconds. Pour sauce over chicken and serve. Yum!
Simple Salsa
This is a great salsa recipe! It's really easy, especially if you have a 3 cup mini food processor. (I'm pretty sure my mini food processor cost less than $15 at Wal-Mart.) Even though this recipe uses canned tomatoes, the other ingredients give it a boost a fresh flavor. I've always used kosher salt for this recipe, so be careful if you use a different type of salt because you may not need as much. And I personally use quite a bit of cilantro, but you can adjust the amount to suit your tastes.
1 can (14.5 oz) Mexican stewed tomatoes
1/2 tsp kosher salt
2 cloves garlic, minced
juice from one small lime (or half of a large lime)
handful of fresh cilantro leaves
Dump all of the ingredients into a mini food processor and pulse until the cilantro leaves are all chopped up and everything is well blended. Enjoy!
1 can (14.5 oz) Mexican stewed tomatoes
1/2 tsp kosher salt
2 cloves garlic, minced
juice from one small lime (or half of a large lime)
handful of fresh cilantro leaves
Dump all of the ingredients into a mini food processor and pulse until the cilantro leaves are all chopped up and everything is well blended. Enjoy!
Thursday, May 19, 2011
Chocolate Cream Cheese Brunch Cake
Who can resist cream cheese, chocolate, and crescent rolls? Not me! This one's a keeper!
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 egg, separated
1/3 cup Nutella
2 (8 oz) cans crescent rolls
1/2 cup milk chocolate chips, melted
Preheat oven to 375 degrees. Spray a 9 x 13 pan with cooking spray. In a large bowl, beat the cream cheese until smooth. Add the egg yolk and sugar and mix until well blended. Fold in Nutella and set aside. Unroll one can of crescent roll dough on the bottom of the pan (pinch seams together). Spread cream cheese mixture evenly on top of crescent roll layer. Roll out second can of crescent roll on top of cream cheese layer (pinch seams together). In a small bowl, beat egg white until frothy and brush on top of crescent roll dough. Bake for 20-25 minutes until light golden brown. Drizzle and swirl melted milk chocolate around on top of cake. Let cool and serve. This can also be made the night before and refrigerated until you're ready to serve it.
2 (8 oz) packages cream cheese, softened
3/4 cup sugar
1 egg, separated
1/3 cup Nutella
2 (8 oz) cans crescent rolls
1/2 cup milk chocolate chips, melted
Preheat oven to 375 degrees. Spray a 9 x 13 pan with cooking spray. In a large bowl, beat the cream cheese until smooth. Add the egg yolk and sugar and mix until well blended. Fold in Nutella and set aside. Unroll one can of crescent roll dough on the bottom of the pan (pinch seams together). Spread cream cheese mixture evenly on top of crescent roll layer. Roll out second can of crescent roll on top of cream cheese layer (pinch seams together). In a small bowl, beat egg white until frothy and brush on top of crescent roll dough. Bake for 20-25 minutes until light golden brown. Drizzle and swirl melted milk chocolate around on top of cake. Let cool and serve. This can also be made the night before and refrigerated until you're ready to serve it.
Au Gratin Potatoes
These cheesy and creamy potatoes are so easy and so good! I'm getting hungry just thinking about them!
4 1/2 - 5 cups of Russet potatoes, cubed
1 TBSP butter, softened
1 1/2 cups heavy cream
1/2 cup whole milk
2 TBSP flour
2 cloves garlic, minced
1 tsp salt
pepper, to taste
1 cup sharp cheddar cheese
Preheat oven to 400 degrees. Smear softened butter around on the inside of a 9 x 9 baking dish (or similar size). In a medium bowl, whisk together the cream, milk, flour, minced garlic, salt, and pepper. Place half of the potatoes in the baking dish and spread out evenly. Pour half of the cream mixture over the potatoes. Place the remaining potatoes in the baking dish, then pour the remaining cream mixture evenly on top. Cover with foil and bake for 30 minutes. Remove foil and bake for about 20 more minutes, or until potatoes are golden brown and bubbly. Sprinkle cheese on top of the potatoes and bake until cheese is melted (about 5 more minutes). Yum!
4 1/2 - 5 cups of Russet potatoes, cubed
1 TBSP butter, softened
1 1/2 cups heavy cream
1/2 cup whole milk
2 TBSP flour
2 cloves garlic, minced
1 tsp salt
pepper, to taste
1 cup sharp cheddar cheese
Preheat oven to 400 degrees. Smear softened butter around on the inside of a 9 x 9 baking dish (or similar size). In a medium bowl, whisk together the cream, milk, flour, minced garlic, salt, and pepper. Place half of the potatoes in the baking dish and spread out evenly. Pour half of the cream mixture over the potatoes. Place the remaining potatoes in the baking dish, then pour the remaining cream mixture evenly on top. Cover with foil and bake for 30 minutes. Remove foil and bake for about 20 more minutes, or until potatoes are golden brown and bubbly. Sprinkle cheese on top of the potatoes and bake until cheese is melted (about 5 more minutes). Yum!
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