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Coconut Pecan Cookies

November 7, 2011 13 Comments
Several weeks ago I shared these pudding cookies, which I first saw over at Chef in Training.  You know I love to make different versions and variations of the same recipe, so today I’ve got Coconut Pecan version to share with you!

Recipe for Coconut Pecan Cookies:

Ingredients: 

1 1/2 sticks butter (3/4 cup) 
3/4 cup brown sugar 
1/4 cup sugar1 
(3.4 oz) package instant coconut cream pudding
1 tsp coconut flavoring (or use vanilla if you don’t have coconut)
 2 eggs 
1 tsp baking soda 
2 1/4 cups flour
1/2 cup pecans
1 cup shredded coconut
Directions: Preheat oven to 350 F. Mix flour and baking soda together. Set aside.In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and coconut flavoring. Add flour mixture slowly until well incorporated. Add chocolate chips or other add-in.Roll into 1 inch balls and place on greased baking sheet. Bake at 350 F for 8-12 minutes.

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Filed Under: Christmas, cookies and candy, fall, Recipe of the Week

Pumpkin Bread

October 31, 2011 13 Comments
Fall weather is finally in the air around our house!  It really makes me crave the tastes of fall and all those great Thanksgiving classics!
Today I’m sharing a little taste of fall. I made a little tray of fall goodies for my husband to carry to work last week, and the Pumpkin Bread was a very popular treat. Hope you enjoy!


Recipe for Pumpkin Bread:
1 1/2 cups sugar
2 eggs, slightly beaten
1/2 cup oil
1 cup pumpkin
1 3/4 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp. cloves
1/2 tsp nutmeg
1/4 tsp allspice
1/3 cup water
1/2 cup nuts (optional)

Directions: Mix sugar, eggs, oil, and pumpkin in a bowl.  Add dry ingredients and water in the order listed above. Mix well. Stir in nuts (if using). Pour into a greased and floured loaf pan and bake at 350 degrees for 1 hour or longer if needed. Makes one loaf.

Tip: For a sweet dessert bread, top with a little cream cheese frosting. Yum!

 

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Filed Under: breads and sides, desserts, fall, Halloween, Recipe of the Week, Thanksgiving

Orange Dream Parfaits

October 10, 2011 12 Comments

 

 

Since orange is the quintessential fall and Halloween color, it seemed like the perfect week for me to share these Orange Dream Parfaits.  Previously I’ve shared my Orange Dream Pie, one of my husband’s favorite desserts.  This is basically that same recipe in parfait form, and it’s super delicious!

Recipe for Orange Dream Parfaits:
Ingredients:
Nila Wafers or Graham Crackers
2/3 cup boiling water
1 pkg. (3 oz.) orange gelatin
1 package (8 oz) Cream Cheese
1 tub (16 oz) Whipped Topping
Directions:  Heat water to boiling. Pour into a bowl.  Add gelatin mix. Stir 2 minutes. until completely dissolved. Cool for 5 minutes.   Pour into blender. (You must use a blender.  A mixer will cause mixture to splatter.) Place softened cream cheese in blender, and blend well.  Pour into large bowl.  Slowly add  8 oz of whipped topping. (The other half of the container will be used to layer with in the parfaits). Blend well.
Crush half a box of Nilla wafers (or other cookies of your choice).  Layer cookies, orange mixture, and whipped topping into cups.  Garnish with additional cookies and serve.

 

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Filed Under: desserts, Recipe of the Week Tagged With: , ,

Buffalo Chicken & Potato Casserole

October 3, 2011 10 Comments
This week I’ve got a super yummy recipe to share! I call it “comfort food with a kick.” This Buffalo Chicken Potato Casserole is perfect for an at-home, family meal. And it would also be great for football parties and potlucks.
I first made this  several months ago, and we LOVED it! I finally got around to making it again a couple of weeks ago, and I definitely want it to be a more “regularly scheduled” meal in our house. Hope you enjoy!


Recipe Buffalo Chicken & Potato Casserole:


Ingredients:
12-15 Skinless Boneless Chicken Strips, not cooked
1/4 – 1/2 cup buffalo sauce (I use Frank’s)
1 – 24 oz bag shredded potatoes, thawed
1 cup of ranch dressing
1 1/2 cup shredded cheddar cheese
1 can cream of celery soup

Directions: Heat oven to 375. Spray 13×9 inch baking dish with cooking spray. In a large bowl stir together potatoes, dressing, soup, 1/2 cup cheese, and 1/4 cup of buffalo sauce. Pour mixture into baking dish.  
In same bowl, place chicken strips and 1/4 cup of buffalo sauce (use more if needed).  Coat each strip with sauce.  Then spoon chicken and sauce over the potato mixture. 
Cover with foil and bake for 30 minutes. Take out and remove foil. Top with 1 cup of cheese. Bake uncovered for another 30 minutes or until potatoes are tender and chicken is done.
*Optional – When serving, drizzle your potatoes with additional buffalo sauce or ranch. Or serve ranch dipping sauce along side the tenders.

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Filed Under: casseroles and quick meals, Recipe of the Week, recipes

Pudding Cookies

September 19, 2011 20 Comments

One of the great things about hosting my linky party is that it gives me a chance to get recipes and ideas that I might not have otherwise found through regular blog surfing or hopping through links at other parties.  One blog that always shows up to the party with some standout eats and treats is Chef in Training. Back in July, they linked up these Pudding Cookies, which I made almost immediately.  And they were just scrumptious!

Recipe for Pudding Cookies:


Ingredients:
1 1/2 sticks butter (3/4 cup)
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant vanilla pudding
1 tsp vanilla
2 eggs
1 tsp baking soda
2 1/4 cups flour
1-2 cups chocolate chips

Directions: Preheat oven to 350 F. Mix flour and baking soda together. Set aside.

In a large bowl, cream butter and sugars together. Add in pudding package and beat until well blended. Add eggs and vanilla. Add flour mixture slowly until well incorporated. Add chocolate chips or other add-in.

Roll into 1 inch balls and place on greased baking sheet. Bake at 350 F for 8-12 minutes.

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Filed Under: cookies and candy, desserts, Recipe of the Week, recipes

Buffalo Chicken Dip

September 12, 2011 8 Comments
With football season in full swing, this week I’ve decided to share one of our favorite dips for football snacking.  I first made this dip for the 2008 Super Bowl, and at that time I served it cold.  It wasn’t until the last couple of times I made it, that I decided to heat it in the microwave.  And I have to say that we enjoy it either way.  And you can also bake it in the oven if your prefer. So it’s a very versatile and tasty treat, and it’s also fast and convenient! Enjoy!

Recipe for Buffalo Chicken Dip:
Ingredients:
2 (8 oz) blocks of cream cheese
1 (10 oz) canned chicken breast
1/2 bottle Frank’s Hot Sauce (buffalo)
1 to 1 1/2 cups shredded cheddar cheese
Directions: In a Pyrex bowl or 8×8 casserole dish, combine cream cheese (softened) with hot sauce until well blended.  Take canned chicken and drain off the juice. Then use a fork to break up the chunks into shreds. (If you prefer, you may also use a cup of freshly cooked chicken, shredded.)  Fold chicken and 1/2 cup to 1 cup of shredded cheddar cheese into cream cheese mixture. After the dip is well blended, top with 1/2 cup of cheddar cheese.
At this point you can serve the dip cold if desired.  Or for hot dip, place in microwave for 3-5 minutes (or until heated throughout) OR bake at 350 for 20-25 minutes.

Serve with tortilla chips, crackers, or veggie sticks.  (Refrigerate left overs and reheat in microwave if needed.)

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Filed Under: appetizers and snacks, party ideas, Recipe of the Week, recipes Tagged With:

Red Velvet Cupcakes

September 4, 2011 18 Comments
Red Velvet is often thought of as a Valentine’s Day dessert, but it’s festive red color is great for many occasions.  Over the weekend I made these red velvet cupcakes in honor of our first Crimson Tide football game of the season.  Woohoo!

The cupcakes turned out super delicious!  But I do have one beef with the frosting. It didn’t thicken up! I’m not sure why….in fact, I didn’t even add all of the whipping cream that it said to, and it was still too thin. And I kept adding more powdered sugar but that didn’t seem to do anything.  So next time I’ll leave the whipping cream out entirely.
In fact, as I was making the frosting, I loved the taste and consistency before I added the whipping cream, and my instinct was, “maybe I shouldn’t add it.”  But I followed the instructions anyway. Live and learn, I guess!

Recipe for Red Velvet Cupcakes:


Cupcake Ingredients:
1 Red Velvet Cake Mix
1 package instant chocolate pudding mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil

Directions: Place cake mix, pudding mix, eggs, sour cream, water, and oil in large mixing bowl. Beat on low for one minute. Stop and scrape down the sides of bowl.  Then beat on medium speed for 2-3 minutes.  Place inside muffin tin with cupcake liners.  Fill each cup 2/3 of the way full. Makes 24 cupcakes.  Bake at 350 for about 25 minutes.

Cream Cheese Frosting
16 oz (2 blocks) cream cheese, room temperature
1 teaspoon vanilla extract
1 cup confectioners’ sugar, sifted
1 1/3 cup cold heavy whipping cream

Directions: In a bowl beat the cream cheese until smooth.  Add the vanilla and confectioner’s sugar and beat until smooth.  Gradually add in heavy cream and whip until the frosting is a good consistency. Add more sugar or cream as needed.

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Filed Under: cupcakes, Recipe of the Week

Chicken Bacon & Swiss Sandwich

August 22, 2011 4 Comments

This week I’ve got a lunch time or quick dinner time meal for you.  This Chicken Bacon & Swiss sandwich is inspired by the one they serve at Arby’s.  I made mine using chicken patties from the freezer section, which cook up in seconds, but if you’ve got a little more time, this would be delicious on a made from scratch patty, or an unbreaded chicken breast.  Hope you enjoy!



Recipe for Chicken Bacon & Swiss Sandwich


Ingredients:
4 chicken breast patties, (frozen or homemade)
4 slices of Swiss Cheese
4-8 slices of bacon
Several tbsp honey mustard, dijon mustard, or mayo/mustard
4 buns

Directions:  Cook bacon and set aside. Cook chicken per recipe or package instructions. Place a slice of cheese on each piece of chicken.  Place in microwave or a few seconds or oven/toaster oven for a few minutes. Top chicken with bacon.  Add honey mustard or your choice of condiments to sandwich.  Serve and enjoy.

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Filed Under: casseroles and quick meals, Recipe of the Week

Chicken Burritos

August 15, 2011 10 Comments

It’s been a while since I shared a Mexican style recipe, so here we go!  These chicken burritos are pretty quick and easy to make and very flavorful.  The rice was a little more “saucy” than I usually like, so next time I’m planning to try another recipe that I just found, but I think a lot of people will really like this one, and I hope you do as well.

Recipe for Chicken Burritos:

Ingredients:
For Chicken:
1 1/2 lb chicken breast (boneless, skinless)
1 tablespoon vegetable oil
2 teaspoons Chili Powder
1 teaspoon Lawry’s Seasonsing Salt
For Rice Mixture:
1 teaspoon chili powder
1 1/2 cups Minute rice
1 1/3 cups water
1 can condensed tomato soup
For Burritos:
Flour Tortillas
Sour Cream
Cheddar Cheese
Taco Sauce or Salsa
Lettuce, Tomato, etc.
Directions:  Chop chicken into bite sized pieces.  Place oil in skillet. Heat on medium high.  Add chicken, 1 teaspoon and cook for about ten minutes or until browned.  Pour off fat.  Then add Lawry’s and chili powder. (Use different amounts or even different spices if you desire.)  
In a separate skillet, add soup, water, and chili powder.  Heat to boil.  Stir in rice.  Cover and cook on low till rice is down. (about 5 minutes). If you’re not using Minute Rice, follow cooking times on package.
Follow instructions on tortilla package for heating. I just heat mine for a few seconds in the microwave.  Then put your rice, chicken, and toppings together into a delicious meal and enjoy!

What’s your favorite Mexican meal?  Burritos? Tacos? Enchiladas? Something else?

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Filed Under: casseroles and quick meals, Recipe of the Week

Chocolate Mousse

August 8, 2011 14 Comments
With this current heat wave, you can’t have enough cool, no bake desserts!  The other day I made this super yummy chocolate mousse!  It’s perfect if you’re hungry for something rich and chocolately but you’re not in the mood to cook!  Enjoy!


Recipe for Chocolate Mousse
Ingredients:
1 (14 oz.) can Sweetened Condensed Milk
1 cup cold water
1 (4-serving size) package Chocolate instant pudding mix
1 (8 oz.) container frozen light whipped topping, thawed
Oreos (or other cookies to garnish with)
Directions: Whisk sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes or until well blended. Chill 5 minutes.  Fold in whipped topping. Spoon into serving dishes. Chill. Garnish as desired. 

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Filed Under: desserts, Recipe of the Week
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