Thursday, February 28, 2013

Hershey's Drops Brownie Bites Recipe


MMMM brownies :) Don't let the crazy looking chocolate drops freak you out, they turned that color after they came out of the oven! Still delicious though, I promise.  I made these in my new Wilton brownie bites pan, but you can just as easily make them in a pan and cut them into bites. 

INGREDIENTS:

1/2 cup butter, melted
1 cup white sugar
2 eggs
1 tsp. vanilla
1/3 cup cocoa powder
1/2 cup flour
1/4 tsp. salt
1/4 tsp. baking powder
24 Hershey's Drops (I used 12 Hershey's milk chocolate and 12 Hershey's cookies & cream)

DIRECTIONS:

-Preheat oven to 350.
-Stir melted butter, sugar, eggs, and vanilla in a large bowl.  Mix in the cocoa, flour, salt, and baking powder. 
-Pour batter into the greased brownie pan, filling each square almost all the way to the top.  
-Bake for 25 minutes, remove pan from oven, gently press Hershey Drops into the top of each brownie, and bake for 5 more minutes.  

Let cool and enjoy!




Monday, February 25, 2013

Meat Lovers Hillbilly Daytona Chili Recipe


So the Daytona 500 is the biggest thing I look forward to at the end of winter.  I was making this chili Saturday night when I started to think I should do something unique to it, and call it Daytona chili, make it a tradition and make it for the race every year, and I created this masterpiece.
AND MY DRIVER WON!! Love you Jimmie :)


 WARNING: This makes the largest amount of chili ever, I cooked it in my roaster oven instead of my slow cooker.

INGREDIENTS:

1 lb. ground Italian sausage, cooked
1 lb. ground beef or turkey, cooked (I happened to have both so I used 1/2 lb of each)
1 lb. chicken, cooked and shredded
1/2 lb. cubed cooked ham
1 cup mini pepperonis
1 lb. smoked sausage, sliced
3-29 oz. cans tomato sauce
3-28 oz. cans diced tomatoes
16 oz. can chili beans
1-12 oz. cans tomato paste
29 oz. can yellow corn, drained
1 green pepper, chopped
1 jalapeno, seeded and chopped
1 large onion, diced
4 tbsp. chili powder
pinch of sugar (about a tablespoon)
3 tbsp. Worcestershire sauce
3 tbsp. hot sauce
1 tbsp. parsley
1 tbsp. oregano
salt
black pepper


DIRECTIONS:

-Combine ALL INGREDIENTS, heat low and slow, the longer the better.  I cooked mine overnight and throughout the next day at 200 degrees.
My seasonings may be off a little so add more or less til it tastes the way you want it, no two batches of chili will EVER taste the same. 

Serve topped with shredded cheese and scoop and eat with Fritos Scoops!

XOXO

Friday, February 22, 2013

Tortilla Chip Crusted Queso Chicken Recipe


Tortilla chips with salsa and queso is definitely my weakness.  I could eat it morning, noon, and night and never get sick of it.  So why not make a meal of it??

INGREDIENTS:

2 chicken breasts
1 to 1 1/2 cups tortilla chips crushed by hand or with food processor
1 egg
Velveeta cheese
salsa


DIRECTIONS:

-Preheat oven to 400.
-Place crushed tortilla chips in a shallow dish, set aside.
-Beat egg in another shallow dish, add just a tiny amount of water so the egg isn't so thick.
-Roll the chicken breasts in the egg, then roll into the crushed tortilla chips until covered thoroughly. 
-Spray a casserole dish with non-stick cooking spray, and place chicken in dish.  Cook for 20-25 minutes or until cooked thoroughly.
**Make sure you do this next step once the chicken is done and cooling, this queso needs to be freshly melted**
-Cube up just enough Velveeta cheese to melt and pour onto chicken, about 4 oz.  Place into small microwave bowl.  Add about 1/4 cup salsa (more or less to your liking).  Microwave for 1 1/2 minutes, stirring about every 30 seconds. 
-Drizzle queso on top of the chicken breasts, serve with chips and salsa and mexican rice.

ENJOY!!

Wednesday, February 20, 2013

S'mores Wonton Balls


These look like a big ball of mess, and they are, but let me tell you... they are soooo good.  I am proud to say I 100% thought of this idea myself!  I had a shit ton of wonton wrappers left over so I knew I had to use them up somehow.



INGREDIENTS:

12 wonton wrappers
6 jumbo marshmallows, cut in half
1 Hershey bar, broke into 12 squares
1 egg

DIRECTIONS:

-Preheat oven to 375.
-Beat egg in a small bowl, you will use this as egg wash (acts like glue to keep the wonton wrapper together).
-In the center of each wonton wrapper, put down 1 piece of Hershey bar and half a marshmallow on top.  Use your finger to spread egg wash around the edges of the wontons.
-Bring in all corners of the wonton wrapper to form a ball. Repeat with rest of wonton wrappers until you have 12.
-Place on greased cookie sheet or use parchment paper.
-Bake for 3 to 5 minutes.  (I cooked mine for 5 and the marshmallow oozed out, so 3 or 4 may be better).

And your sweet tooth is now happy :)


Tuesday, February 19, 2013

Italian Sausage Vodka Cream Pasta

We love Italian food, and we love vodka (and had lots left over in our freezer), so I finally decided to try to make a vodka cream sauce... and it was AWESOME!!

INGREDIENTS:

1 lb. pasta, such as penne
1 lb. ground italian sausage
2 tbsp. olive oil
1 cup vodka
2 tbsp. butter + 1 tbsp.
3 cloves freshly minced garlic
1-28 oz. can crushed tomatoes
1/2 cup heavy cream
1 cup chicken broth
salt
pepper
3 tbsp. Italian dressing
garlic salt
1/4 cup parmesan cheese
1/4 cup shredded mozzarella cheese, plus more to serve on top (if desired)

DIRECTIONS:

-Brown Italian sausage until cooked thoroughly, set aside.
-Cook noodles until al dente, add 2 tbsp. butter, Italian dressing, and sprinkle with garlic salt.  Stir, and set aside with lid on to keep warm.
-Simmer oil and 1 tbsp. butter in saucepan on medium-high heat, add minced garlic.  Cook garlic for 2-3 minutes.
-Add vodka to pan, cook until the amount of vodka has reduced by half (about 2 to 3 minutes).
-Stir in the crushed tomatoes and chicken broth, season with salt and pepper, and bring to a boil.  Reduce heat to low and simmer for 15 minutes.
-After 15 minutes, stir in the Italian sausage and parmesan cheese, cook for another 5 minutes.
-Mix in the heavy cream and 1/4 cup mozzarella cheese, cook until just combined, about 2 more minutes.  Remove from heat.
-Serve the Italian sausage vodka sauce over the noodles, top with cheese.

ENJOY!!

Sunday, February 17, 2013

Pepper Jack Meatloaf


I made this the other night, I was actually planning on making burgers but come to find out we had no buns... >:(


So I impulsively made up this recipe to go along with my Pepper Jack Mac.  DEEEELISH!

INGREDIENTS:

1/2 lb. ground pork
1/2 lb. ground beef
1 egg
1/2 cup bread crumbs
1/3 cup BBQ sauce
1 cup (1/2-8 oz. block) pepper jack cheese, shredded
Shredded mild cheddar cheese, just enough to sprinkle on top
Hot sauce
Worcestershire sauce
green onion, chopped
garlic salt
black pepper
salt

DIRECTIONS:

-Preheat oven to 375.
-Mix together the meats, egg, bread crumbs, BBQ sauce, a few squirts of hot sauce to your liking, and a few dashes of Worcestershire sauce.
-Sprinkle in the green onion (I'd say I put in about 1/3 cup), garlic salt, black pepper, and salt.  Mix lightly.
-Stir in the pepper jack cheese, leaving enough to sprinkle on top later.
-Put the meat mixture in a loaf pan, making sure its patted down in there.  Any air pockets will make it not keep its loaf form once its done cooking.
-Bake for 30 mins, then take out of the oven and sprinkle with the remaining pepper jack cheese and the cheddar cheese.
-Bake for 15 more minutes, let cool, and enjoy!

XOXO

Tuesday, February 12, 2013

Pepper Jack Mac


I LOVE mac n cheese, and I LOVE spicy foods... So why not combine the two and make a spicy mac n cheese!?  My mouth is drooling just thinking of the leftovers in the fridge!

INGREDIENTS:

8 oz. (1/2 box) elbow noodles or small shell noodles
1 can cream of chicken
1/2 cup milk
1/2 block pepper jack cheese, shredded
1/2 block mild cheddar cheese, shredded
2 tbsp. butter
salt 
black pepper
green onion, chopped
hot sauce

DIRECTIONS:

-Preheat oven to 375.
-Bring water to a boil and cook noodles as directed, drain and return to pot.
-Mix butter, milk, and cream of chicken in with noodles.  Season with salt and black pepper and dash some hot sauce (however much your heart desires).  Mix in most of the pepper jack and cheddar cheeses, reserving enough to sprinkle on top.
-Put the cheesy mixture of heaven in a casserole dish, top with whats left of the shredded cheese and some green onion.  Sprinkle with black pepper.
-Bake 10-15 minutes or until cheese is melted thoroughly on top (don't be scared to broil it for a brief sec at the end to get the golden brown goodness on the cheese!!)

ENJOY!!
XOXO

Monday, February 11, 2013

Buncha Crunch Chocolate Chip Cookies Recipe



How 'bout a new twist on chocolate chip cookies? These are pretty frickin' amazing if I don't say so myself.  CAUTION: cookie dough hard to resist!!


Makes about 2 dozen cookies

INGREDIENTS:

1 stick softened butter
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1 tsp. vanilla
1 1/4 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Buncha Crunch
1/2 cup chocolate chips

DIRECTIONS:

-Preheat oven to 350.
-Beat together softened butter, sugar, and brown sugar until thoroughly combined and fluffy.  Mix in egg and vanilla.
-In seperate bowl, stir together flour, baking soda, and salt.  Add to butter mixture and beat until just combined.
-Fold in the Buncha Crunch and chocolate chips.
-Scoop in tablespoonfuls onto a greased baking sheet.
-Bake 10-12 minutes.

ENJOY!!

Sunday, February 10, 2013

Loaded Baked Tater Soup


I loveeee me some baked potato soup, but being the picky bitch that I am, I never wanted to make it because this too is all made with cream cheese or sour cream (my arch enemies).  Last weekend I was watching my Sunday morning show Guy's Big Bite, and I watched him create this pot of deliciousness.  When I made it though, I found it needed a little more something, so here's my version!

INGREDIENTS:

4 large potatoes (to me potatoes are potatoes so it doesn't matter which kind as long as they're biggins)
12 slices bacon
1/2 cup flour
6 cups milk, warm
1 block sharp cheddar cheese, shredded
salt
pepper
garlic (minced, salt, powder, whatever, just add it in some way shape or form)
minced onion

DIRECTIONS:

-Preheat oven to 350 and bake potatoes for 45 mins to an hour until cooked thoroughly.
-Slice the bacon into pieces and cook in a large pot.  Once cooked thoroughly, take bacon out of pot and set aside on a paper towel lined paper plate, leaving the bacon grease in the pot.
-Add the flour to the bacon grease, stir and cook for about a minute.  
-Add the warm milk into the pot, whisking to combine.  Cook until bubbly and thick, stirring frequently, about 15 minutes.
-When the potatoes are done, slice in half.  Scoop the potatoes out of the skin and put into the soup mixture.  Use the back of your spoon or a potato masher to break up the big chunk, but don't over do it, you still want small chunks.  Season with salt, pepper, garlic, and minced onion.
-Add the cooked bacon* leaving some to sprinkle on top and about a cup and a half of cheese.  Stir until cheese melts thoroughly.

ENJOY!!

*If you plan on saving some for leftovers, I found that the bacon is later soggy and weird, so I suggest mixing the bacon into the individual servings instead of the whole pot.

XOXO



Thursday, February 7, 2013

Quick Little Celebration

I just wanted to thank each and every one of you for your continued support!  As of tonight we have reached over 500 views and its all thanks to you!  I know its only a small accomplishment but its the little things that matter and add up to bigger and better things!!

Sooo happy right now, and I'm going to keep pushing and trying until I reach my ultimate goals :)

Cheers to that!!

XOXO

Not Everybody Elses Mac N' Cheese Bites


I've always loved the idea of mac n cheese bites, but every single recipe I've found had weird cheeses and either sour cream or cream cheese in them... no thanks!  So to hell with the other recipes and here's to this one!

INGREDIENTS:

1/2 lb. elbow noodles
1/2 cup bread crumbs
2 tbsp. butter melted
1/4 cup milk
1-8 oz. block of mild cheddar cheese, shredded (or pre-shredded cheese if you're a lazy bum)
Shredded sharp cheddar to sprinkle on top
Salt
Pepper
Parsley

DIRECTIONS:

-Preheat oven to 375.
-Boil water and cook noodles as directed, drain and pour back into pan.
-Mix the bread crumbs and 2 tbsp. melted butter, sprinkle with salt and pepper.
-Put bread crumb mixture in bottom of greased muffin pan, just enough to cover the bottom to form a crust.
-In pan with noodles, mix in the milk and shredded cheese, season with salt and pepper.
-Scoop the noodle mixture into each muffin cup evenly.
-Top with sharp cheddar shredded cheese and sprinkle with some buttered bread crumbs, just a little for texture. (if you used all the bread crumbs for bottom crust, just combine about 1/4 cup with a tbsp of melted butter.)  Season with salt and pepper, and sprinkle with parsley.
-Bake 15 minutes or until top is golden brown.


This is basically my mac n cheese bites recipe for picky people... (me)

Tuesday, February 5, 2013

Smoked Sausage Spaghetti Recipe


Who doesn't love spaghetti?  My genius boyfriend came up with this new way to switch up the regular plain ol' spaghetti a tiny bit...

INGREDIENTS:

1 lb. smoked sausage, sliced
1/2 lb. noodles of choice
2 tbsp. butter
1 can (14.5 oz.) diced tomatoes
1 can (14.5 oz.) tomato sauce
Italian dressing
parmesan cheese
mozzarella cheese
garlic salt
minced onion
fresh minced garlic
italian seasoning
pinch of sugar
cayenne pepper
hot sauce

DIRECTIONS:

-Saute the smoked sausage with the minced garlic until all pieces are browned.
-Boil water and cook noodles as directed; drain and mix with butter, a squirt of Italian dressing, and a dash of garlic salt. Set aside.
-In a saucepan, mix the diced tomatoes and tomato sauce together, then add about 1/4 cup Italian dressing and a dash of hot sauce.  Mix in garlic salt, minced onion, italian seasoning, cayenne pepper, and a pinch of sugar.  Heat on medium-low for about 10-15 minutes.
-Combine the smoked sausage with the spaghetti sauce, serve over noodles and top with mozzarella cheese and parmesan cheese.

ENJOY!!