Thursday, January 10, 2013

Cheerio Treats

Lately I've had nothing but an enormous sweet tooth! So one night while browsing on Pinterest (yet again) I came across this amazing looking treat! Kind of like no bake cookies but less ingredients and with cheerios instead! LOL Basically just the no baking part. Which doesn't bother me a bit! LOL So without further ado here is the Treats!

What you will need:

1 cup corn syrup
1 cup sugar
1 cup peanut butter (creamy)
1 tsp. vanilla
5 cups cheerios

How do you make it?

In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.

Allow mixture to boil for one minute and remove from heat.

Add peanut butter and vanilla to mixture and mix until smooth.

Add Cheerios and mix until all coated.

Drop mixture by spoonful onto waxed paper and allow to cool.

Makes approximately 2 dozen.

Then let sit to harden or you can dig right in!

Hope you all enjoy this amazing treat!


Tuesday, January 8, 2013

Apple Oatmeal over night crockpot recipe!

I'm now in love with oatmeal again! I found this recipe on Pinterest. I'm always on this sight! I'm IN LOVE with this sight! I found this very simple, very east crock pot oatmeal. And I just happened to have all the ingredients on hand! So last night while I was up waiting on my homemade laundry soap to finsih setting up, I decided to whip this into the crock and dream about it while I was sleeping!

The one thing to remember in this recipe is to DO NOT STIR any of the ingriedents together!

Here's what you will need:
2 apples sliced ( I chopped mine up into cube likes pieces)
1/3 Cup brown sugar
1 tsp. cinnamon
2 cups oatmeal
4 cups water

Cook overnight, approx 8-9 hours.
First you are going to slice up your apples and put them on the bottom of the crock, next add the brown sugar and cinnamon.
Add your two cups of oatmeal on top
Then add your 4 cups of water.
Pop on the lid, set it to low and forget about it til morning!
Personally, when I first tried it I thought it to be a little TO bland for my taste. So I added a bit of sugar to my bowl and OMG YUMMINESS!

Thursday, December 27, 2012

My kind of Peanut Butter Pie

*Be forewarned: This recipe makes 2, 9 inch pies
What you will need:
1 (8oz) container cream cheese
1 1/2 cups confectioners' sugar (powdered sugar)
1 cup peanut butter
1 cup milk
1 (16 oz) tub of whipped topping (thawed)
2 (9 inch) Graham cracker pie crusts
How do you make it?
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Thursday, September 13, 2012

Pepperoni Rolls

These pepperoni rolls are so easy to make!

 From beginning to end, here is how to make these delightful creations!

All the ingredients you will need are:
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (I use Colby & Monterey Jack)
1 beaten egg
Italian seasoning
Garlic powder
1 jar pizza sauce
Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Now you have a cute little bundle.
Line the rolls up (seam side down) in a greased 9x13 in. pan.  Brush with beaten egg.  Sprinkle with Parmesan, Italian seasoning and garlic powder.  Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping. 


Wednesday, February 8, 2012

Cheesey Italian Chicken

Cheesey Italian Chicken
serves 4
1 Gallon Ziploc Freezer Bag
1 1/2 pounds chicken tenderloins (you can substitute any chicken meat)
1 cup Italian salad dressing
8 ounces cream cheese
1 can condensed Cream of Chicken Soup
1/2 cup milk
1 medium orange bell pepper, chopped
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked pasta or rice (whatever you'd like to serve the chicken with)
1 cup chopped tomatoes (optional, for garnish)
Fresh parsley (optional, for garnish)

Gather all your ingredients and place in a Gallon-sized Ziploc Brand Freezer Bag
Now for the fun! Let the kids mix, mash, and get everything combined. Fortunately, Ziploc bags are tough enough to take the torture from kids.:)
That's it! You can follow the instructions below to bake or you can attach a label to it and pop it in the freezer for another day.
I think this would be SO FUN to do as a play date activity! While the moms make up a few batches of these for freezer meals, the kids can play! Plus, you'll have a dinner ready to bake when you go home!
To bake, preheat oven to 350 degrees. Bake for 45-55 minutes until chicken is tender and no longer pink.
Serve over rice or pasta. Garnish with chopped tomatoes and parsley, if desired.

Tuesday, January 31, 2012

Hot Pizza Dip Bites

*Note: These pizza bites can also be made in a shallow baking dish as more of a dip versus finger food. I’ve included instructions for that variation below the recipe. Also, feel free to tailor toppings to your tastes. The sky’s the limit when it comes to pizza!
*Makes about 24 pizza bites
8 ounces cream cheese, light or regular, softened
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder or 1 clove fresh minced garlic
1 cup shredded mozzarella cheese
1 cup finely shredded parmesan cheese
1 cup pizza sauce or good marinara sauce (my favorite pizza sauce recipe is here)
3 ounces finely chopped pepperoni
24 square wonton wrappers
Preheat the oven to 350 degrees F. In a small bowl, whisk together the cream cheese, oregano, basil and garlic. Lightly grease a mini-muffin tin pan with cooking spray and press one wonton wrapper gently into the muffin tin, carefully but firmly pressing it into the sides of the cups. Bake the wonton wrappers for 4-6 minutes, until lightly browned. Remove the pan from the oven and keep the wonton wrappers in the mini cups.
Dollop a teaspoon or two of the cream cheese mixture into the bottom of each wonton cup. Sprinkle mozzarella cheese over the top of the cream cheese mixture. Top with a teaspoon or so of the pizza sauce. Sprinkle with parmesan cheese and chopped pepperoni. Bake for 10 more minutes until the filling is bubbly and wonton edges are golden brown. Serve warm!
To make this into a dip: spread the cream cheese mixture into the bottom of a 9” shallow oven-proof dish. Sprinkle ½ cup of the mozzarella, then
½ cup of the parmesan cheese over the cream cheese mixture. Spread the pizza sauce over the cheeses. Sprinkle with remaining cheeses. Top with pepperoni and other veggies or pizza toppings of your choice. Bake until hot and bubbly, about 20 minutes. Serve warm with tortilla chips, baquette slices or crackers.

Wednesday, November 24, 2010

Smoky Tomato and Couscous Soup

What you will need for this amazing recipe

1/2 cups sour cream
1/2 cup cilantro leaves
1 tablespoon extra-virgin olive oil
1/4 large onion, finely chopped
1 canned chipotle chile in adobo sauce, chopped
One 32-ounce container chicken broth
One 28-ounce can crushed tomatoes
3/4 cup israeli couscous
4 ounces ham, cut into 1/4 inch cubes
Salt and pepper

How to make it!
1) Using a food processor, pulse the sour cream and 1/4 cup cilantro until smooth; refrigerate.
2) In a large saucepan, heat the olive oil over medium-high heat. Add the onion and chipotle chile and cook until softened, about 5 minutes. Add the chicken broth and tomatoes and bring to a boil for 5 minutes. Add the couscous and cook until al dente, about 8 minutes. Stir in the ham; season with salt and pepper.
3)To serve, top the soup with the cilantro sour cream and remaining 1/4 cup cilantro.