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

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.


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.

Thursday, September 4, 2014

Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad
Fresh Tomatoes, seeded and chopped
Fresh Cucumbers, pared, seeded and sliced
Fresh Basil, roughly chopped

1/4 cup Lemon Juice
1/4 cup Olive Oil
1 tbsp. White Wine Vinegar
1 clove Garlic, minced
Coarse Salt
Freshly Ground Black Pepper

Feta Cheese, crumbled
Pine Nuts, toasted

Fresh garden tomatoes, 
cut in quarters and remove seeds with a spoon.
Chop into bite size pieces.

Fresh garden cucumbers.

Peel, cut lengthwise into quarters. 
Remove seeds by cutting with knife at an angle.

Place tomato and cucumber pieces in a large bowl.

Rough chop the fresh basil and fold in.

Toast the pine nuts in the oven at 350 degrees.
Check frequently.

Shake the dressing ingredients together.
Drizzle over vegetables.

Combine all ingredients and
season with salt and pepper.

Wednesday, August 27, 2014

Tilapia, Corn, and Andouille Grill Packets

Tilapia, Corn, and Andouille Sausage
2 tbsp. Olive Oil
3 cups Whole Kernel Sweet Corn
2 Andouille Sausages, thinly sliced
4 skinless White Fish Fillets, Tilapia or Halibut
8 sprigs Fresh Oregano
Kosher Salt and Ground Black Pepper
Lime Wedges, for serving

Toss the Corn and Andouille in a medium bowl.
Season with salt and pepper to taste.
(I did not use any salt)

Drizzle olive oil in the center of 4 aluminum foil squares.

Dividing evenly, place the corn/sausage mixture 
in the center of the foil.

Top with fish and oregano sprigs.

Drizzle remaining olive oil on another foil square.
Fold the foil and seal the edges to form 4 packets.

Place the foil packets on the grill and cook, covered, 
for about 12 to 15 minutes.

Carefully open the packets (the steam is hot!)
and transfer the fish and vegetables to a plate.
Serve with lime wedges.