Jalapeno Cranberry Dip

INGREDIENTS:


12 ounces fresh cranberries

4-5 green onions, chopped

1/4 cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely diced

1 cup sugar (more or less to taste)

1/2 teaspoon cumin

2 tablespoons fresh lemon juice (from about 1 large lemon)

1/8 teaspoon salt

2 (8 ounces each) packages cream cheese, light or regular, softened

Crackers, for serving

DIRECTIONS:

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness. I do overnight the flavors get much better!



When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.



Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

Jalapeno Popper Chicken

Stephen said this was the best thing that I've ever cooked!  A real man pleaser

Jalapeno Popper Chicken




Jalapeno Popper Chicken




5 STARS

3 servings

3.3 net carbs per serving



3 chicken breasts

a sprinkle of cumin (I used about 1/2 tsp)

a sprinkle of chili powder (I used about 1/2 tsp)

a light sprinkle of salt

2 cloves garlic, minced

3 jalapenos, seeded and chopped (we are wimps so we just used 1 but I recommend 3)

4 oz full fat cream cheese

3/4 cup chicken broth

3 slices of bacon, chopped

1 TBSP chopped fresh cilantro (can use 1 tsp dried but I don't recommend)

3/4 cup shredded cheddar cheese





Pan fry the bacon until crisp. Remove the bacon with a slotted spoon but leave grease. Sprinkle cumin, chili and salt on each side of chicken breasts and pan fry in the bacon grease until cooked through, flipping half way. Remove chicken and keep warm. Throw chopped jalapeno and garlic in pan and cook for approximately 2 minutes over medium heat. Add chicken broth, scraping and deglazing the leftover yummies in the pan. Add cream cheese and stir in until melted. Add shredded cheddar and stir until melted. Add bacon crumbles and cilantro, stirring through for a minute or so. Spoon sauce over chicken

Pumpkin Poke Cake

I love pumpkin season!  Let the recipes begin!

Cake:

1 box yellow cake mix

1 small can of pumpkin puree

1 14 oz. can of sweetened condensed milk

Frosting:

1 8 oz. tub of cool whip

1/2 bag of Heath Toffee Bits

Caramel Sundae Sauce, for drizzling (I think I used a third of a small jar)

Instructions:

Combine the cake mix and pumpkin puree until well blended.  Pour the batter into a greased 9x13 baking dish.  Bake at 350 according to the directions on the cake mix box.  I baked mine for about 25 minutes.

Let the cake cool for about 10 minutes.  Then using a wooden spoon end, poke holes all over the top of the cake about an inch apart.  Pour the sweetened condensed milk over the cake, filling in the holes.  Refrigerate the cake for 30 minutes.  

Spread the cool whip over the top of the cake.  Drizzle the caramel over the top and sprinkle on the heath bits.  Refrigerate the cake for at least 3-4 hours, or overnight for best results.

German Pancakes

This yummy hot breakfast has lots of names.  German pancakes, hootenannys, or, as my husband grew up calling it, "stuff in the oven."  Whatever you want to call it, it is delicious.  It is one of our favorite sweet breakfasts.  And it's quick and easy.

Here it is all puffed up and ready to be taken out of the oven.  Mmmm.

Ingredients:

9 eggs

1 1/2 cup milk

1 1/2 cup flour

1 1/2 t. vanilla

1/2 t. salt

4 T. butter

Preheat the oven to 450 degrees.  Melt the butter and pour it into a 9x13 baking dish.  (I usually put it in the 9x13 in oven and let it melt while the oven heats.  Just keep an eye on it).  Mix together all the other ingredients until well blended.  Then pour the batter over the melted butter and bake for 20 minutes.  We serve ours with maple syrup.

Spinach Artichoke Pasta

I love when a new found recipe is delicious.  I found it on pinterest but the blog is found here.  The pin claimed that the pasta dish tasted like hot spinach artichoke dip, which I love.  I made it and we LOVE it.  We've already eaten it several times.  It's a quick weeknight meal and it's meatless.  

Creamy goodness.

Ingredients:

12 ounces of pasta

1 t. butter

2 cloves garlic, minced (I used three, we love garlic)

8 ounces reduced fat cream cheese

1/2 cup milk

1/2 cup reduced fat sour cream

1/2 a lemon, juiced

1/2 t. salt

1/4 t. red pepper flakes

14 ounce can artichoke hearts, packed in water, chopped

10 ounce box of chopped, frozen spinach, with excess water removed

1/2 cup parmesan cheese

Cook the pasta according to the package directions.

Meanwhile, in a large pan melt the butter over medium heat.  Add the garlic to the butter and cook until fragrant.  Then add in the cream cheese and stir it until it's completely melted.  Next, slowly stir in the milk.  Then add the sour cream, lemon juice, salt and red pepper flakes.  Add in the artichoke hearts, spinach and parmesan cheese.  Cook until everything is heated through, stirring occasionally.  

Drain the pasta and add it to the spinach and artichoke mix and mix well.  You can season with additional salt or lemon juice if you want, I didn't think it needed it.

Zucchini Cookies

Adapted fom the Taste of Home recipe for Frosted Zucchini Cookies


Zucchini Chocolate Chip Cookies

1/2 C. butter, softened
1 C. sugar
1 egg
2 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4-1/2 tsp. ground cloves, optional
1 C. shredded zucchini
1 C. raisins, chocolate chips, or nuts


Frosting: (optional)
1/4 C. butter, softened
3 oz. cream cheese, softened
1 tsp. vanilla
2 C. powdered sugar

In a large bowl cream the butter and sugar until light anf fluffy. Add in the egg. Combine the flour, baking soda, cinnamon, cloves, and salt. Add to the creamed mixture alternately with the shredded zucchini, beating well after each addition. Stir in raisins, or chocolate chips, or nuts. Cover and refrigerate for 2 hours, or overnight.

Drop by rounded Tbsp. onto lightly greased baking sheet or a silpat lined sheet. Bake at 375 for 12-15 minutes or until lightly browned. Move to wire rack to cool completely.

For frosting: Combine the butter and cream cheese and mix until fluffy. Add the vanilla and powdered sugar and beat until smooth. Frost cooled cookies.

Zucchini Casserole #2

Zucchini Casserole #2

2 1/2 lbs. zucchini, sliced, cooked for 3 minutes in salted water, reserve water
1 1/2 lbs ground beef, or ground sausage (we love it with sausage!)
1 lg. onion, chopped
1 green pepper, chopped
1 Tbsp. garlic salt
1 Tbsp. oregano
1 1/4 C. uncooked minute rice
1 can cream of chicken soup
1/2 C. milk 1/2 -3/4 C. zucchini liquid (reserved water)
1 C. cheddar cheese, shredded

Brown the beef or sausage, add the onion, green pepper, garlic salt and oregano. Cook for about 5 minutes, until vegetables are tender. Add rice and reserved zucchini liquid.

In another bowl combine the soup and milk together and mix well.

In a 9 x 13 dish layer the following: The hamburger/rice mixture, then arrange the zucchini slices on top of the hamburger. Then pour the soup/milk mixture evenly over the top of the zucchini. Top with the shredded cheese and then bake at 350 for 30 minutes.

Zucchini Casserole #1

I have zucchini coming out of my ears and so we are eating a lot of it at our house. Here are a few of our favorite recipes that include zucchini

Zucchini Casserole #1
6 C. zucchini, 5 C. shredded, 1 C. sliced
1 lb. Hamburger
1 box stove top stuffing mix
1/2 C. melted butter
1 can cream of celery soup
1 C. sour cream
1 C. grated cheese
1/2 large onion, chopped
1/2 - 1 C. carrots, shredded

In a sauce pan brown the hamburger; add the onion and cook until the onions are translucent. Add the shredded zucchin and carrots and cook for a few minutes.

In another bowl combine the stuffing mix, melted butter, sour cream, cream of celery soup, and shredded cheese. Add the hamburger/veggie mix and stir to combine. Pour into a greased casserole dish. 9 x 13.

With the remaining zucchin slices, saute in a litle bit of olive oil until slightly browned and tender. Arrange slices on top of casserole. Cover with foil and bake at 350 for 30-45 minutes, or until hot through and bubbly.

Homemade Slurpees

 A few days ago was 7/11/12.  The average person probably thinks of it was the 11th of July, no biggie.  But to a person with a previous slurpee addiction it could have been the day I enjoyed wonderful summer treat for free.  However, there are NO 7-11 stores anywhere near where I live.  Oh the humanity.  So to console myself I found a recipe on pinterest for homemade slurpees and to my delight, they were pretty good.  I found the recipe here.  They weren't overly sweet so they were more refreshing than I had anticipated.  We made ours with Strawberry Lemonade Kool-aid and we can't wait to try other flavors.

Homemade Slurpees

Ingredients:

1 packet of Kool-aid

2 cups of club soda, divided

1/2 cup sugar

2 1/2 cups crushed ice

Blend together the contents of the Kool-aid packet, 1 cup of club soda, and 1/2 cup of sugar in the blender.  Blend it until all of the sugar is dissolved.  Next add in the ice and blend it until it's smooth.  Then add in the remaining 1 cup of club soda and blend until combined.  Pour the mixture into glasses and put them in the freezer for 30 minutes.  When they come out they are a great slurpable consistency. Frozen, yet drinkable.  This made three large slurpees for us.  The kids loved them!

Peanut Butter Crumb Cake

I know it's shocking that I would post a peanut butter recipe, but we really liked this cake.  It is a little different in that it has a peanut butter crumb topping and chocolate chips on top.  I think next time I may even put some of the chocolate chips in the batter.  

• 2 & 1/4 cups all-purpose flour
• 2 cups light brown sugar
• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1 teaspoon vanilla extract
• 3 eggs
• 1 and 1/4 cup semisweet chocolate chips

Preheat your oven to 350° and spray a 9″x 13″ baking pan with cooking spray.

Combine flour, brown sugar, peanut butter, and butter.  I used my kitchen aid but a handheld mixer would work too.  Remove 1 cup of the peanut butter mixture.  This will be your crumb topping.

Add the baking powder and baking soda to the peanut butter mixture. Next mix in the milk and vanilla. Add the eggs individually and mix well after each addition.

Pour the batter into the prepared 9"x 13" pan. Sprinkle the top with the reserved peanut butter mixture and chocolate chips. I alternated half the mixture and then half the chocolate chips.  Then the rest of the mixture and the chips on top.  Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.  

Garbage Bread

Quickly become a favorite at our house and the possibilities are endless!!

Buffalo Chicken Garbage bread
2 boneless chicken breasts 1 tsp. olive oil 1 pizza dough  8 oz. of shredded mozzarella cheese (I used the one with a touch of cream cheese) 3 oz. of shredded cheddar cheese 1/2 cup of Franks Wing Sauce 1/3 cup of ranch or blue cheese dressing.  Spread all ingredients out and then roll up dough like a stromboli! Follow directions on pizza dough for baking.

Bar-b-que Chicken Garbage Bread (my personal fave)
2 bonesless chicken breasts, 1 tsp olive oil, 1 pizza dough, 1 package of any cheese, bar b que sauce, black beans, corn, purple onions (optional).  Spread all ingredients out and then roll up dough like a stromboli! Follow directions on pizza dough for baking 

Spring Style Cup of Dirt Dessert

I was in charge of the treat for the preschool Easter party today.  It's been a busy week and I wanted something easy and cute.  I decided to do a spring style cup of dirt dessert.  It's easy and yummy.  I've always used chocolate pudding and chocolate sandwich cookies, but I thought the vanilla was a nice change.  And add a peep on top for a color pop and you're done!  Best of all the kids really liked it.

2 large boxes of vanilla pudding, made according to directions (I made mine the night before so all I had to do in the morning was assemble.  I also used whole milk to make it more rich.)

1 large package of vanilla sandwich cookies, crumbled (I used two rows.)

1 package of gummy worms (I used two worms per cup.)

12 peeps (I used purple and blue chicks.)

12 clear 9 oz cups (be sure and get the clear ones so you can really see the layers and the worms.)

With each cup place 1/4 cup of pudding in the bottom.  Then stick the worms in and drape them over the side of the cup so they don't fall in.  Next, add a layer of cookie crumbs.  I think mine were about a 1/2 inch think.  Then add another 1/4 cup layer of pudding, and top it with another layer of crumbs.  Add the peep on top and push it down a little to keep it in place.  And you're done.  This recipe makes, you guessed it, 12 dirt cups.

Peanut Butter M&M cookies

We almost always have M&M's in our house.  My girls love their M&M's.  I found a recipe for Rolo Stuffed Peanut butter cookies but figured I should probably try and make my way through our current candy stash before I buy more.  So peanut butter M&M cookies it was.  I have a friend who makes these and stuffs the cookies with snickers.  Oh, the possibilities with peanut butter and chocolate are endless and delicious.  The peanut butter cookie recipe comes from Crazy for Crust, which she slightly adapted from a Crisco recipe.   

This recipe makes about 2 dozen cookies.  You'll need:

• ½ cup softened butter
• ¾ cup peanut butter 
• 1 ¼ cups firmly packed brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla
• 1 egg
• 2 cups flour
• ¾ teaspoon baking soda
• 
  
• A heaping cup of M&M's, or about 24 Rolo candies or bite size snickers, your choice (unwrapped of course)

1. Preheat oven to 350°. 
2. Mix the butter, peanut butter, brown sugar, milk, and vanilla  until just blended. 
3. Then add the egg and beat until incorporated.
4. Combine and whisk the baking soda and flour together in a medium bowl. Add the dry ingredients to the wet ingredients and mix until just blended.
5. If using M&M's stir them in now and skip to step 5.  If you want to stuff the cookies create a dough ball (roughly the 2 tablespoons worth of dough). Place a candy in the center of each and roll so that the candy is in the center of the dough and does not show. 
6. Place the dough 2 inches apart on a baking sheet. You can make a crisscross patterns on each dough ball if you are stuffing the cookies.
7. Bake the cookies for about 8-9 minutes or just until set. Bottoms will be lightly browned and centers may look a little under baked. Cool the cookies on the sheet for about 2 minutes and then move the to a cooling rack to cool completely.

Baked Potato Soup

12 slices bacon, cooked and crumbled
2/3 cup margarine
2/3 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 tsp. salt
1 tsp. pepper (I added less. Seemed like a lot to me)

Melt margarine in large pot. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and green onions. Bring to a boil.
Reduce heat and simmer 10 minutes. Mix in cheese, sour cream, salt, pepper, and bacon. Allow cheese to melt.

I tried this soup today and everyone loved it, even my kids. It's very creamy and good. Plus it's easy to make with simple ingredients.

Sweet Barbacoa Pork

Stephen voted this top three things I've ever made! Woohoo! It was very, very good! I found it on www.skinnytaste.com and I'll be sure trying other recipes from there! We ate this over rice and black beans, with avocado on top!

Ingredients:

For the Marinade:

• 2.5 lbs pork loin roast, all fat trimmed
• salt and pepper
• garlic powder
• 6 oz Coke zero
• 1/4 cup brown sugar (unpacked)
• 1/4 cup water

Step 2

• 8 oz Coke zero
• 6 oz can sliced green chilies
• 8 oz tomato sauce
• 1 chipotle chile in adobo sauce
• 1/8 tsp garlic powder
• 1/8 tsp cumin
• 1/8 tsp chipotle chili powder (to taste)
• salt and pepper to taste
• 1/3 cup brown sugar (unpacked)

Directions:

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.