Wednesday, February 29, 2012

Mochamallow Brownies

Yum

"My husband loves sweets so I made up these yummy brownies for him a few years ago.  Chocolate, Coffee and Marshmallows, what's not to love?"

Brownies:
3/4 cup butter
2 cups sugar
1-1/2 cups flour
1/2 cup cocoa powder
2 Tbsp. instant coffee granules
1/2 tsp. baking powder
1/4 tsp. salt
4 eggs
2 tsp. vanilla
1 cup miniature semi-sweet chocolate chips, divided
2 cups mini marshmallows

Preheat oven to 350 degrees.  Spray a 13x9 pan with non-stick cooking spray.  In a medium saucepan over medium-low heat, melt butter.  Remove from the heat and add sugar, flour, cocoa powder, instant coffee granules, baking powder, salt, eggs and vanilla.  Stir until well blended and smooth.  Stir in 1/2 cup of chocolate chips.  Spread in prepared pan.  Sprinkle with remaining 1/2 cup of chocolate chips.  Bake for 25 minutes.  Remove from the oven and sprinkle on marshmallows.  Return to the oven just until the marshmallows are slightly puffed, about 2 minutes.  Remove from the oven and drizzle Mocha Frosting (recipe follows) over hot brownies.  Cool completely before cutting.

Mocha Frosting:
1/4 cup butter
3 Tbsp. cocoa powder
1 Tbsp. instant coffee granules
2 cups powdered sugar
1 tsp. vanilla
1/4 cup milk

In a medium saucepan, melt butter.  Remove from the heat and add cocoa powder, coffee granules, powdered sugar, milk and vanilla.  Stir until smooth.  Pour over hot brownies.




Monday, February 27, 2012

Hot Ham and Cheese Croissants

Yum



"These sandwiches are great with soup for lunch or with a side salad for a light dinner!"

6 croissants ( I find mine in the Bakery Department.)
1 pound deli honey baked ham, thinly sliced (or your favorite ham)
1/2 pound deli Swiss cheese, thinly sliced
6 Tbsp. mayonnaise

Preheat oven to 350 degrees.  Slice croissants in half, lengthwise.  Divide ham and Swiss cheese into 6 equal portions.  Place ham on the bottom half of each croissant.  Top with Swiss cheese.  Spread 1 Tbsp. of mayonnaise on the top half of each croissant and place on top of Swiss cheese.  Bake at 350 degrees until cheese is melted and bubbly and ham is heated through, about 10-15 minutes.  Makes 6 sandwiches.

Saturday, February 25, 2012

Hot Damn This 'Berg-ers' Jumpin'

Yum
"I created this recipe in honor of my husband's all-time favorite movie, "Tombstone," which by the way he, along with his very best crooning buddy, can quote word-for-word.  The combination of the meaty burger, tangy bleu cheese and mildly spicy topping makes for one of the yummiest burgers I've ever tasted (If I do say so myself!).  My husband has even told me that it's better than any restaurant burger he's ever eaten." 
"Bacon, Jalapenos, Mushrooms and Bleu Cheese, MUST BE A PEACH OF A HAND!"
 
Burger
1 pound Angus ground beef
salt and pepper, to taste
4 hamburger buns, toasted

Toppings
8 slices of bacon
1 medium onion, sliced thinly
1 (8 ounce) package of sliced mushrooms
1/2 cup pickled jalapeno slices
8 Tbsp. chunky bleu cheese dressing (we love Litehouse Big Bleu cheese dressing)

Divide ground beef into 4 quarter-pound patties.  Sprinkle both sides with salt and pepper.  In a large skillet, fry patties over medium-heat until thoroughly cooked. 

Meanwhile, in another large skillet, cook bacon until desired crispness.  Remove from pan, cover and keep warm.  Drain off all but 2 Tbsp. of the bacon fat.  Add onion and mushrooms to the pan and cook in bacon fat until tender.  Add jalapeno slices and heat through.

To assemble burger, place hamburger patty on toasted bun.  Top with 2 slices of bacon, 1/4 of the onion-mushroom-jalapeno mixture and 2 Tbsp. of bleu cheese dressing.  Recipe makes 4 burgers.

Biscuits with Sausage Gravy

Yum
"This recipe is one of our favorite weekend breakfasts.  My step-dad taught me how to make it many years ago and my husband requests it often!"

Cook sausage until golden brown!

After adding the flour, cook for 1-2 minutes.    
 
Add the milk.  The mixture will be very thin.

Cook until gravy is thickened. 

Pour gravy over prepared biscuits and Breakfast is served!


RECIPE
8 frozen or refrigerated biscuits, baked according to package directions (Of course you can use home-made too!)
1 package of pork sausage roll (I use Jimmy Dean sausage with sage)
4 Tbsp. all-purpose flour
4 cups milk
salt and pepper, to taste

Prepare biscuits, according to the package directions.  In a large skillet over medium-heat, brown sausage.  Do not drain.  Sprinkle flour over sausage and stir.  Let cook for 1-2 minutes.  Stir in milk  and bring to a boil.  Add salt and pepper to taste.  Allow to cook until gravy has thickened, stirring occasionally.  Serve over biscuits.

Note:  If gravy becomes too thick, just add a little milk to thin to desired consistency.

Wednesday, February 22, 2012

Slow Cooker Lasagna

Yum
"This recipe is so delicious with layers of ooey, gooey cheesiness!  It's wonderful to come home from a busy day and know that it's ready and waiting for you!"

1/2 pound ground beef
1/2 pound ground pork or 1/2 of a roll of Jimmy Dean Sausage
1 onion, chopped
2 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 jar of spaghetti sauce, any flavor
1 (9 ounce) package of no-cook lasagna noodles, like Barilla*
4 cups shredded Mozzarella cheese
1- 1/2 cups of cottage cheese or ricotta cheese
1/2 cup grated Parmesan cheese

Cook ground beef, ground pork, onion and garlic until meat is browned.  Season with salt, pepper, garlic powder and onion powder.  Drain off excess fat.  Stir in spaghetti sauce.  Simmer for 10 minutes.  In a large bowl, stir together cheeses.  In a slow-cooker that has been sprayed with non-stick cooking spray, layer ingredients in the following order:  1/4 of the meat mixture, 1/3 of the noodles (broken to fit), 1/3 of the cheese mixture.  Repeat layers two more times and end with the remaining meat mixture.  Cook on low for 5-6 hours.

NOTE:  If you purchase a 12 ounce package of no-cook lasagna noodles, only use 3/4 of the box.

Mandarin Orange Cake

Yum
"My Mom made this recipe for my co-workers recently and it received many compliments.  It's like eating Sunshine on a plate"
 

Cake
1 package of yellow cake mix
1/2 cup vegetable oil*
1/2 cup chopped walnuts
4 eggs
1 (11 ounce) can of mandarin oranges, undrained

 *For High altitude: Add 1/4 cup of flour and decrease oil to 2 Tbsp.

Preheat oven to 350 degrees. Grease the bottom of a 13x9 pan. Beat cake mix, (flour-if High Altitude), oil, walnuts, eggs and mandarin orange segments with juice on low speed for 30 seconds. Then mix on medium speed for 2 minutes. Bake at 350 degrees for 25-30 minutes. Cool for about 1 hour before frosting cake.

Frosting
1 (26 ounce) can crushed pineapple, undrained
1 large package of vanilla instant pudding
1 (8 ounce) container of non-dairy whipped topping (my Mom uses Cool-whip)

Stir undrained pineapple and pudding mix together until completely mixed.  Fold in non-dairy whipped topping.  Frost cake.  Store in refrigerator until ready to use.

Note:  Store leftovers in refrigerator.

This recipe was featured on Gooseberry Patch's Easter Dessert Recipe Round-up.  To check it out on their site click here:
http://gooseberrypatch.typepad.com/blog/2013/03/rru-winners-10-sweet-treats-for-easter-desserts.html

Tuesday, February 21, 2012

Slow-cooker Pot Roast

Yum
"This is one of my Mom's yummy recipes!  It makes mouth-watering, tender roast and vegetables all-in-one pot!"

1 (3 pound) beef chuck roast, we have also used a rump roast
1 pound of red-skinned potatoes, cut in half
1 large onion, quartered
1 can of cream of mushroom soup
1 packet of beef stew seasoning mix
1 Tbsp of chopped garlic
1 pound of sliced mushrooms (my Mom has also used 1 can of mushrooms)
1 (28 ounce) can of stewed tomatoes, with Italian seasonings

Combine potatoes and onion.  Put in a slow cooker that has been sprayed with non-stick cooking spray.  Place roast on top of vegetables.  Stir together soup, stew seasoning and garlic.  Pour over roast.  Top with mushrooms and tomatoes.  Cover and cook on low for 8-10 hours.





Monday, February 20, 2012

Mom's Tuna Noodle Casserole

Yum
"I remember this casserole from when I was a little girl.  It's definitely comfort food!"

1 box of macaroni and cheese, prepared (butter & milk called for on box)
1 can of cream of mushroom soup
1 celery stalk, chopped
1/2 onion, chopped
1 can of peas, drained
1 can of tuna, drained
1 sleeve of butter crackers (I use Ritz crackers), crushed
2 Tbsp. butter, melted

Mix together prepared macaroni and cheese, soup, celery, onion, peas and tuna.  Place in baking dish that has been sprayed with non-stick cooking spray.  Combine cracker crumbs and melted butter and sprinkle on top.  Bake at 350 degrees for 30-40 minutes.  
 

Tropical Yogurt

Yum
"My sister shared this recipe with me recently.  It is so easy, yummy and good for you!  It reminds me of Summer!"


2 cups (16 ounces) vanilla yogurt
1 can (8 ounces) unsweetened crushed pineapple, drained well
2 tsp. sugar
1/4 tsp. coconut extract
1/4 tsp. lime zest





In a small bowl, combine all of the ingredients.  Chill until serving.

Sunday, February 19, 2012

Smoked Sausage Spaghetti

Yum
"This is an easy, quick and delicious dinner!  Pair it with Garlic Bread and you will have a complete Italian meal!"    
  
Recipe Ingredients

Chop Onions and Green Pepper.

Slice Smoked Sausage.

Saute green pepper and onion until tender.

Add sausage and saute until browned.

When sausage is browned, add tomatoes.

Pour in Pasta Sauce.

Simmer Sauce until pasta is cooked, about 10-15 minutes.

Cook Pasta according to package directions.
Grate Parmesan Cheese to sprinkle on top.
Serve Sauce over Pasta and top with Parmesan Cheese!  DELICIOUS!!!

RECIPE:

1 link of smoked sausage or kielbasa, sliced
1/2 of a large onion, chopped
1 green pepper, chopped
1 can (14.5 ounces) diced tomatoes with garlic, undrained
1 jar of spaghetti sauce, any flavor
angel hair pasta, cooked and drained
Grated Parmesan cheese

Saute onion and green pepper in canola oil until tender.  Add sausage and cook until browned and heated through.  Add can of tomatoes.  Add pasta sauce and simmer for about 10-15 minutes.  Serve over cooked pasta.  Sprinkle with Parmesan cheese, if desired.

Easy Chicken Fajitas

Yum
"Mexican dishes are some of our favorites!  The name of this recipe says it all.  This is a quick and easy version of chicken fajitas!

2 cups shredded chicken, rotisserie or leftover
1 Tablespoon canola or vegetable oil
1 onion, sliced
1 green pepper or any color sweet pepper (red, orange or yellow), sliced into strips
1 (4 ounce) can of chopped green chiles
1 (4 ounce) can of chopped jalapenos
1 packet of fajita seasoning mix
1/2 cup water
flour tortillas
shredded cheese
sour cream

Sauté onion and peppers in oil until tender.  Add shredded chicken, green chiles and jalapenos.  Stir in fajita seasoning mix and 1/2 cup of water.  Simmer until liquid is absorbed and chicken and vegetables are browned.  Serve on tortillas.  Top with shredded cheese and sour cream.

Slow-Cooker Pepperoncini Beef

Yum
 "I originally tasted this recipe when a co-worker brought it to a potluck.  I added a few ingredients to the recipe to adjust it to our tastes.  The juice from the peppers helps to make a very tender meat that can be sliced to make spicy french dip sandwiches or shredded to use in enchiladas, tacos, nachos or any other Mexican dish."

1 (3-4 lb) chuck or rump roast
1 envelope of dry beefy mushroom or onion soup mix
1 jar of sliced pepperoncini peppers, undrained
1 can of beef broth
hoagie rolls or tortillas

Spray slow cooker with non-stick cooking spray.  Place roast in slow cooker.   Sprinkle dry soup mix onto roast.  Pour jar of undrained peppers and beef broth over roast.  Cook on low setting for 8-10 hours.  Shred meat and serve on hoagie rolls, using juices as au jus for dipping.  You can also use the shredded meat in tortillas for tacos or enchiladas.
 
Note:  For a less spicy version, only use 1/2 of the jar of pepperoncini peppers. 

Chia's Guacamole

Yum
"This is one of my favorite recipes that my Husband has invented.  We use it as a dip with tortilla chips and as a condiment on tacos, nachos, enchiladas and any other Mexican dishes that we cook." 
Creamy, Spicy Goodness!

juice from 1/2 of a lemon
2 avocados
1/2 small onion, chopped
1 tomato, chopped
Pickled jalapenos, chopped, to taste
2 cloves garlic, minced
1/2 cup mayonnaise
1/4 cup sour cream
salt, to taste
chipotle chili powder, to taste
garlic powder, to taste
pinch of cumin

Mash avocados up well.  Add onion, tomato, jalapenos and garlic.  Squeeze lemon over mixture.  Add mayonnaise and sour cream.  Add salt, chipotle chili powder, garlic powder and cumin.  Mix well.  Serve with tortilla chips or on tacos.

TIP:  The Chipotle Chili Powder is really spicy so start out with a small amount and add more if desired.




Easy Cinnamon Rolls with Cinnamon Cream Cheese Icing

Yum

"This recipe came about because we love Cinnamon Rolls, but we don't love all of the work that it takes to make them from scratch!  The Frosting is TO-DIE-FOR!"
Don't you just LOVE Breakfast!
Allow frozen Cinnamon Rolls to raise.

Cream Butter and Cream Cheese together.

Add Powdered Sugar a little at a time.

Add Cinnamon.

Icing will be a TOASTY CINNAMON BROWN color.

Fresh from the oven and ready for Icing.

Slather on Icing and ENJOY!  It's gonna be a GOOD DAY!!!

Cinnamon Rolls
Frozen Cinnamon Rolls (We use Rhodes.)
Cinnamon Cream Cheese Icing (Recipe follows.)
Prepare frozen cinnamon rolls according to package directions.  Top with Cinnamon Cream Cheese Icing.

Cinnamon Cream Cheese Icing
1 (8 ounce) package of cream cheese, softened
4 Tbsp. butter, softened
1/2 of a 2 pound bag of powdered sugar, or a 1 pound box
1 Tbsp. cinnamon
Cream together cream cheese and butter.  Add powdered sugar a little at a time.  Add cinnamon and mix together until fully incorporated.  Spread on warm cinnamon rolls.

TIP:  If you have leftover icing, you may store it in the freezer until next time.  That way you're a step closer to a Sweet Breakfast!

Peach Smoothies

Yum
"This recipe is adapted from a recipe that my sister gave me.  It's perfect for breakfast or for a light lunch!"
Peachy-Keen!

2 cups orange juice
1 cup frozen peaches
1/4 cup milk
1 Tbsp. honey
1/4 tsp. vanilla

Blend all ingredients and serve immediately.

Jalapeno Green Chile Artichoke Dip

Yum
"My husband and I first tasted a dip similar to this at a local restaurant.  We liked it so much that we decided that we would try and make it at home.  I think that our version is even better if I do say so myself!!!  

2 cloves of garlic, minced
2 cups grated Parmesan cheese
2 (8 ounce) packages of cream cheese, softened
1 cup mayonnaise
2 (14 ounce) cans of artichoke hearts (I like to use 1 regular and 1 marinated), drained & chopped
1/2 cup chopped green chilies
1/2 cup chopped pickled jalapenos
2 cups mozzarella cheese

Mix together all ingredients, except mozzarella cheese.  Place in a baking dish that has been sprayed with non-stick cooking spray.  Top with mozzarella cheese.  Bake at 350 degrees for 30 minutes or until bubbly.  Serve with crackers, crostini or vegetables. 

White cake with Butter-Cream Cream Cheese Frosting

Yum
"This is a recipe that I turn to again and again to make Birthday and Holiday cakes for my family.  It makes a very moist and delicious cake with a velvety sweet Icing!"


CAKE:
1 Duncan Hines Butter Golden cake mix (eggs, oil and water called for on box)
1 tsp. almond flavoring
 
Just follow the High altitude directions on the box.  Add almond flavoring and mix well.  Pour into prepared pans of your choice and bake following box instructions.  Allow cake to cool completely and frost and decorate.
 
 
Note:  I always frost the cake 1 to 2 days before needing it.  It makes the cake very moist.
 
 
FROSTING:
1-8 ounce package of cream cheese, softened
1 stick or 1/2 cup of butter, softened
2 Tbsp. of shortening
2 pound bag of powdered sugar
1 tsp. vanilla
1 tsp. almond flavoring
Food Coloring, if desired

Cream together cream cheese, butter and shortening.  Add powdered sugar a little at a time until all combined.  Add vanilla and almond flavoring.  Color with food coloring, if desired.  Frost cake and decorate.  Store in refrigerator until needed.

The following are photos of the cakes that I have created over the years for my family.

"This was one of the cakes that I made for my Mom's Birthday."
 
"This is the cake I made for my niece's 21st Birthday.  The theme of her party was "Sex in the City".
"This was the cake I made for my Mom's Birthday this year."
"Another Birthday cake that I made my Mom."
Birthday cake

For this cake I used 2 round cakes.  I used one cake for the face and then I cut the second cake to form the bow tie and ears.  I decorated the bunny cake with pink-tinted coconut, pastel M&M's, and red licorice. 

Cup 'cake' that I made for my Sister's Birthday and Mother's Day

To see other Yummy Cupcake Recipes, please visit my Kandy's Kupcakes page:                                 

Saturday, February 18, 2012

Slow-cooker Sausage Stew

Yum
"This is a recipe that we like to make in the Fall and Winter.  It's one of our favorite comfort foods!"
  
8 Tbsp. or 1/2 cup Zesty Italian salad dressing
2 Tbsp. Dijon mustard
6 small unpeeled red potatoes, cut into 1 inch slices
1 medium onion, sliced
2 medium carrots, sliced (or 1/2 of a 12 ounce bag of mini carrots)
2 cups of green cabbage, chopped (or 2 cups pre-shredded coleslaw mix)
1 ring fully cooked smoked sausage or kielbasa, cut into 1 inch slices
1 can (14.5 ounces) diced tomatoes with green pepper, celery and onions, undrained

In a small bowl, mix salad dressing and mustard.  Spray slow-cooker with non-stick cooking spray.  Layer potatoes, onions, carrots and cabbage in slow cooker.  Pour mustard mixture over vegetables.  Arrange sausage on top of vegetables and cover with can of undrained tomatoes.  Cover and cook on low setting for 7-8 hours.  Serve with extra Dijon mustard if desired.

NOTE:  We love to eat this stew with warm french bread to soak up the juices!