Tuesday, December 16, 2014

Tuesday Tip of the Day ~Christmas Mix

Christmas is fast approaching.
If you need a quick mix for a gift or to serve at your place of work,
this just needs a bowl and a spoon.

It starts with equal portions of craisins 
and white chocolate chips.

Add a generous helping of dry roasted peanuts...

...and you have this pretty little sweet and salty Christmas Mix.

Merry Christmas, everyone!

Saturday, November 15, 2014

Mexican Corn

2 cans whole kernel sweet corn, drained
1 8 oz. package cream cheese
1/4 cup butter
1 red pepper, diced
2 cloves garlic, minced

In medium saucepan, melt butter and saute the diced red pepper
and minced garlic.
Add corn and cream cheese.

Cook over medium heat for about 10 minutes 
or until heated through.
Stir frequently.

For an extra kick add chopped jalapeno peppers.

Wednesday, November 12, 2014

Classic Chili in the Slow Cooker

Classic Chili
1 yellow onion
1 red bell pepper
3 cloves garlic
4 tbsp. chili powder
1 tbsp. cumin
2 lbs. ground beef
1 28 oz. can diced tomatoes with green chilis
1 14 oz. tomato sauce
2 cans beans, rinsed and drained

Brown the ground beef, until no pink remains.

Chop the onion, pepper and garlic,
Saute until softened.

Drain and rinse the beans.
Add all ingredients along with the seasonings to your slow cooker.

I like to add some oregano and basil...
...and for some extra kick, crushed red pepper.

Cover and cook until the chili thickens and the flavors blend, 
about 6 hours on the high setting.

Serve with
Sour Cream
Shredded Cheddar Cheese
Thinly sliced Green Onions

Saturday, October 25, 2014

People Puppy Chow

People Puppy Chow
1/2 cup butter or margarine
3/4 cup peaunt butter
2 cups semisweet chocolate chips
12 oz. box Crispix
1 pkg. powdered sugar

Place butter, peaunt butter and chocolate chips in saucepan.

Using medium heat, stirring frequently, 
cook until melted and smooth.

Place Crispix, or any brand of Crispy Hexagon cereal in a large bowl.
Pour melted chocolate mixture over cereal and gently fold until well coated.

Dump 1 package of powdered sugar into the bottom of a paper grocery bag.
Add the coated cereal.  
Fold the top of the bag over and shake.
Peek inside, and then shake some more.


Monday, October 13, 2014

White Chicken Chili~In the Slowcooker

White Chicken Chili
1 1/4 lbs. boneless skinless Chicken Breast
2 cans Great Northern Beans
1 can White Hominy
Taco Seasoning
1 can Chopped Green Chilies
1 can Condensed Cream of Chicken Soup
Chicken Broth ~ Approx. 2 cups

Place chicken in a lined slowcooker.

Top with beans and hominy.
In a medium bowl combine taco seasoning,
(and you all know I like to make my own taco seasoning...
chilies, condensed soup and chicken broth.
Pour over top of ingredients in the crock pot.

I often prepare my soups the night before
 and put the crockpots in the refrigerator overnight.

Cook on low for 8 to 10 hours.
Before serving, shred the chicken.
Top with sour cream, chopped green onion, and cheese.

Sunday, September 28, 2014

Weekend Brunch ~ Stuffed French Toast

Stuffed French Toast
8 slices bread (specialty breads are great)
4 oz. cream cheese
1/2 cup jam 
4 eggs
1/4 cup milk
1 tsp. vanilla
Nutmeg

Soften the cream cheese.
I warmed it a bit it the microwave 
and then whipped it with my spreader.

Spread the softened cream cheese on 4 slices of bread.

I am using Blackberry Preserves,
but you can use Raspberry or
Strawberry Preserves.

Spread a generous spoonful on each of the other 4 slices.

Whisk together the eggs and milk.
I added a little fresh ground nutmeg.

Place the slices of bread together 
and dip in the egg/milk mixture.
Place on the grill over medium heat.

Grill until golden brown...then turn.

Sprinkle with powdered sugar.
Garnish with fresh berries.
Add two strips of bacon.

Enjoy!

Friday, September 12, 2014

Weekend Brunch ~ Thin Pancakes


Thin Pancakes
1 cup flour
2 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
1 cup milk (warmed in the microwave)
2 tbsp. butter, melted
1 egg, beaten
1 tbsp. vegetable oil

Whisk together the flour, sugar, baking powder and salt.
Make a well in the center of the dry ingredients.

Mix together milk, melted butter, egg and oil.  
Pour liquid ingredients into the dry and stir just until moistened.

Use a 1/4 cup measuring cup to pour batter unto 
lightly greased, heated griddle.

Cook until bubbles are breaking on the surface, the edges appear dry, 
and they are golden brown on the underside.

Continue cooking for another 1 - 2 minutes.

Enjoy with butter and syrup,
fresh fruit,
peanut butter,
or whipped cream.