Monday, November 10, 2014

Chocolate Covered Peanut Butter Cheez-It Sandwiches Recipe



Ok, so I know this recipe sounds crazy, but TRUST ME.  These taste JUST like butterfingers, but without the hard, chewy texture of them. These are soft, yet crunchy, and they give you the sweet and saltiness that everyone craves from time to time. 

The best thing about these... THEY ARE SO DAMN EASY.  Here's how to create these bite-sized pieces of heaven:

(FYI, I used absolutely no form of measurements for the food for these, it's one of those "go with the flow" recipes)

INGREDIENTS:

Cheez-It crackers
Creamy peanut butter
1 containter Baker's dipping chocolate (picture shown here>>)
sprinkles for decoration, if desired

DIRECTIONS:

-Spread a small amount on a Cheez-it, then place another Cheez-it on top to create a "sandwich".  Repeat to make as many as you'd like.
-Melt the chocolate as directed.  Using a fork, dip each sandwich individually in the chocolate, coating fully.  Place on cooling rack and repeat with all sandwiches, sprinkling the sprinkles on top as you go.
-Put the cooling rack in the fridge for about an hour, or until chocolate has hardened. 

That's it!!
 ENJOY!

Saturday, November 8, 2014

Chicken Caesar Pitas Recipe



I found this recipe on Pinterest and pinned it on my "to do recipes" board, and one night I told my hubby to look through the recipes and make a list of potential dinners he wanted me to make for the week.  This was #1 on his list, and I was ecstatic to make it for dinner- IT WAS SO EASY.  The only work you have to do is grill some chicken, that's it!



INGREDIENTS:

2 chicken breasts, marinaded (in Italian dressing for a couple hours) and grilled fully
Pita pockets
1 Caesar salad kit
Extra Caesar dressing, if desired

DIRECTIONS:

-Prepare Caesar salad.
-Slice chicken breasts into strips.
-Put a portion of the salad in your pita pockets, put chicken strips in the pitas, and drizzle with more Caesar salad.

THAT'S IT!!



ENJOY!!

Monday, November 3, 2014

Chicken Dinner Bake Recipe


This recipe is HANDS DOWN our new favorite comfort food recipe.  It's got everything all in one dish!  I was trying to think of something to make that had a little bit of everything in it... I wanted chicken, but then I wanted stuffing, but I also wanted mashed potatoes... And I couldn't just make a regular, classic chicken dinner, that's too plain!  I like to take things to the next level, and this recipe did just that.

I can't wait for Thanksgiving leftovers, I think I'll be making a turkey version of this :)


INGREDIENTS:

1 lb. chicken, cooked and shredded
1 box chicken stuffing, prepared
1-14.5 oz can chicken gravy
1-10.75 oz can cream of potato
1 cup shredded cheddar cheese
salt, pepper, and parsley to taste

DIRECTIONS:

-Preheat oven to 375.
-In a large bowl, mix together the shredded chicken, cream of potato, and stuffing.  Spread on the bottom of a casserole dish.
-Drizzle the chicken gravy evenly on top of the chicken layer.
-Spread the mashed potatoes evenly over the top.
-Sprinkle the cheddar cheese over the top.  Season with salt, pepper, and parsley.
-Bake 15-20 minutes or until cheese is melted and slightly browned.

ENJOY!!

Tuesday, October 28, 2014

Bacon Cheeseburger Quesadillas Recipe


Is it the weekend yet??  I feel like this week is going by so slow.  But then again, I'm not exactly excited for Friday, there's SNOW in the forecast :(  UGH.  Hopefully it doesn't last long, I am NOT ready for winter!

Anywho, this recipe is something I randomly thought of when I was trying to think of something to make for dinner with what we already have stocked at home.  These are super quick, and very versatile so you can personalize them however you like, just like your burgers!

INGREDIENTS:

1/2 lb. ground beef
6 flour tortillas
1 cup shredded cheddar cheese
bacon bits
any other toppings you wish to add
2 tbsp. butter, melted
1/4 tsp. garlic powder
1/4 tsp. dried basil

DIRECTIONS:

-In medium skillet, cook ground beef thoroughly.
-While ground beef is cooking, mix melted butter with garlic powder and basil.
-Preheat a grill pan on medium-low heat.  Brush melted butter mixture on one side of a tortilla.  Place butter side down on grill pan.  On half the tortilla, sprinkle 1/4 cup cheddar cheese, followed by a scoop of ground beef, a sprinkle of bacon bits, any other toppings, then top with another 1/4 cup of cheese.  Fold tortilla in half, cook on each side 1-2 minutes or until golden brown and cheese is melted.  Repeat with remaining tortillas.

Serve with ketchup and mustard, or any other dipping sauce of your liking :)

ENJOY!!


Tuesday, October 21, 2014

Sun-dried Tomato Pesto Baked Chicken with Pasta Recipe


I found a recipe for pesto baked chicken on Pinterest that looked absolutely amazing, and I knew I wanted to try it but it seemed too simple in flavor... I wanted to add a little something to it.  I got CrAzY and made it with sun-dried tomato pesto (my newest grocery store find).  This pesto is my absolute favorite new ingredient.  It's loaded with flavor without being too overpowering with herbs.


 This recipe is one of those that seems like it's super complex and gourmet, but in reality it's OUTRAGEOUSLY easy, and it TASTES like it's gourmet!

INGREDIENTS:

4 chicken breasts, cubed into 1-inch pieces
1/2 cup California Sun-Dry sun-dried tomato pesto, plus another 1/4 cup for pasta
1 1/2 cups shredded mozzarella cheese
1/2 lb (8 oz) pasta of your choice (I like bowties for this recipe)
salt and pepper to season chicken

DIRECTIONS:

-Preheat oven to 375.
-Spray 9x13 dish with non-stick spray.
-Season chicken with salt and pepper.
-Spread 1/4 cup of the pesto over the bottom of the dish.  Place the chicken pieces in an even layer over the pesto, then spread another 1/4 cup pesto on top of the chicken.
-Cover dish with foil and bake 25-30 minutes or until chicken is cooked thoroughly.
-While chicken is baking, boil a pot of water and cook pasta as directed; drain and set aside with lid on it to keep warm.
-Remove the foil from the dish and sprinkle 1 cup of the mozzarella cheese on top of the chicken.  Put back in the oven and bake another 5-6 minutes or until the cheese is fully melted.
-To finish the pasta, stir in the remaining 1/4 cup pesto and 1/2 cup mozzarella cheese.  Stir until cheese is just about fully melted and pasta is coated.  Add more pesto/cheese if needed or wanted.
-Serve the chicken over a heaping scoop of the pasta.

ENJOY!!

Thursday, October 9, 2014

Fluffer Nutter Bars Recipe



All the kids in my family grew up on "fluffer nutter" sandwiches... peanut butter on one slice and marshmallow fluff on the other.  Put them together, and enjoy the best, most stickiest sandwich of your life.  This was a treat for us, and it will always remind us of moments we will cherish forever (and a bomb ass sandwich recipe to pass on to our own kids!). 

I found this recipe on pinterest, and I can't even begin to tell you how YUMMY these are!  They don't look too appetizing, and to some, the combo of marshmallow and peanut butter doesn't seem too appetizing either.  I made a batch of these and brought them to work for our patients, and lets just say every single person who tried them was pleasantly surprised.  I handed out the recipe to four different people who couldn't wait to go home and make them their selves! 

Oh, and the best part about these:  SO DAMN SIMPLE.


 INGREDIENTS:

1/2 cup (1 stick) butter
1-10 oz. bag peanut butter morsels
1-10.5 oz. bag mini marshmallows

DIRECTIONS:

-Line an 8x8 or 9x9 cake pan with wax paper, leaving enough to stick up on the edges.
-In a large saucepan, melt the butter over medium-high heat.  Once melted, reduce heat and pour in the peanut butter morsels.  Stir until all melted and smooth.
-Remove from heat and fold in marshmallows until they are all fully coated.
-Pour mixture into the cake pan, spread out evenly.  Refrigerate for 2-3 hours until chilled and set.
-Grab the edges of the wax paper and pull the fluffer nutter yumminess out of the cake pan.  Cut into bars.

ENJOY!!

Monday, October 6, 2014

Pepperoni Pizza Eggroll Wrapper Mozzarella Sticks Recipe

Ok, so I've obviously been MIA for a while... I pinky promise I haven't stopped cooking!  I've got oodles of recipes to post, but I just haven't had the time... CUZ I'M A WIFE NOW!! :)
We recently returned home from our "weddingmoon" in Vegas, it was amazing!!


Enough about me, let's get to the bottom of this delicious recipe.

Our favorite drunk food to make is eggroll wrapper mozzarella sticks, like the original recipe I posted HERE. 


These are a go-to in our household, and they never disappoint.  I've been trying to think of new ways to make them, but keep it simple still (since its a drunk food, no one wants to get too chef-y when they're drunk).  These are literally the same exact thing as the originals, just with pepperoni rolled up inside!  I was worried that when I baked them the wrappers would get too greasy and become soggy, but I totally forgot that eggroll wrappers are meant to be FRIED, so the pepperoni grease not only added flavor, but made them amazingly CRUNCHY!!  Uh, yum!


INGREDIENTS:

1 pkg. eggroll wrappers
1 pkg. (12 count) mozzarella string cheese sticks
1 pkg. pepperoni slices (you'll only need about half the package)

DIRECTIONS:

-Preheat the oven to 375.
-Unwrap all of the string cheese sticks.
-Start wrapping the sticks; you want to roll them up diagonally.  Line 5 pepperonis up, leaving about 1/2 inch space at the edge.  Place one cheesestick on top of the pepperonis.  Tuck in the outside corners, and roll up.  Repeat with remaining cheese sticks.
-Place rolled sticks (seam down) on an ungreased baking sheet.  Bake 12-14 minutes, watching closely.  Once the cheese starts to ooze out, they're done!
-Serve with pizza sauce, ranch, or whatever your heart desires.

ENJOY!!


Thursday, July 10, 2014

Grilled Chicken Cordon Bleu with Homemade Fettuccine Alfredo Recipe


I made this recipe a few weeks ago when we got back from our vacation in Ocean City, MD.  We were gone for about 8 days and I didn't cook once... I was having withdrawals so I wanted to come home and cook something amazing, and this definitely was.  This is a lot easier than it looks, and you will surely want to make it again!




INGREDIENTS:

Chicken Cordon Bleu
1-2 lbs. chicken breasts (about 4 good sized ones)
1/2 lb. thin sliced deli ham
4 slices deli swiss cheese
1/2 cup Italian bread crumbs

Fettuccine Alfredo
1/2 lb. (8 oz.) fettuccine pasta, cooked as directed
3 tbsp. butter
2 tbsp. olive oil
2 garlic cloves, minced
1 cups heavy cream
1/4 tsp. black pepper 
1/2 cup grated parmesan cheese
3/4 cup shredded mozzarella cheese
fresh parsley, chopped for garnish

DIRECTIONS:

-Preheat grill to medium-low heat.
-Pound the chicken breasts to make them as thin as possible, about 1/4 inch thick.  Season each piece with salt and pepper.
-Place 2-3 slices of the ham and 1 slice swiss cheese on half of each chicken breast.  Fold chicken breast in half, tucking in any loose pieces of ham and cheese.  Secure edges with toothpicks.  Repeat with rest of chicken.
-Place bread crumbs in a shallow dish or on a plate.  Coat the outside of each assembled chicken breast with the bread crumbs.
-Grill chicken breasts for 10-15 minutes or until chicken is cooked thoroughly, turning about every 5 minutes.
-Meanwhile while chicken is grilling, prepare the alfredo sauce;
-Melt butter with olive oil in medium saucepan over medium heat.  Add garlic, cream, and black pepper and bring to a simmer.  Stir often.
-Add parmesan cheese and simmer 8-10 minutes until thickened and smooth.  Add mozzarella cheese and stir until smooth and creamy. 
-Top each serving of pasta and Cordon Bleu with the alfredo sauce and sprinkle the fresh parsley on top.  Add more parmesan cheese over top if desired.

ENJOY!!

Sunday, July 6, 2014

Braised Brats & Onions Recipe


First off, let me start by saying HAPPY FOURTH OF JULY!!  Hope you all had a marvelous, safe, drunken weekend packed full of friends, family, and delicious food!  I know I did ;)

This recipe is one I tried a few weeks ago, and let me just say... I've never had more tender, juicy brats.  I grabbed brats from our local meat market, THESE ARE NOT THE STORE BOUGHT, PACKAGED, PRE-COOKED BRATS!!  
I don't even like onions and I smothered my brats with these.  They were soooo soft, there was literally no crunch to them whatsoever, and they were so flavorful!  I even started experimenting with this a little bit.  The last batch I made, I added some Hungarian wax peppers from our garden and it definitely added a nice kick.

INGREDIENTS:

3 cups beef broth
2 onions, thinly sliced and separated into rings
3 garlic cloves, minced
1 tbsp. hot sauce
1 1/2 tsp. celery salt
1 1/2 tsp. black pepper
1/2 tsp. chili powder
4 fresh bratwursts from your local meat market
4 hotdog or brat buns

DIRECTIONS:

-In a dutch oven, combine all the ingredients except the brats.  Bring to a boil, then add the brats.
-Reduce heat and simmer uncovered for 25-30 minutes or until brats are firm and cooked thoroughly.  Remove brats, and set dutch oven aside with the onions still in it.
-Preheat broiler.  Once brats are done, remove from dutch oven and broil in the oven for about 4 minutes to brown, turning brats after 2 minutes. 
-Serve brats on the buns with the onions from the dutch oven.

ENJOY!!



Wednesday, July 2, 2014

Candied Bacon Wrapped Lil' Smokies Recipe


This recipe was inspired by one I found on Pinterest... These little frickin things are soooo good and really hit the spot after a long night of beer pong ;)

INGREDIENTS:

1 pkg. Lil' Smokies
1 lb. bacon
2 cups brown sugar
1/2 stick butter
sprinkle of cayenne pepper

DIRECTIONS:

-Preheat oven to 350.
-Cut the bacon strips into thirds and wrap each smokie with a third of the bacon.  Place seam side down on a baking sheet.
-Melt the butter and mix in 1 cup of the brown sugar; pour over smokies.
-Sprinkle remaining brown sugar on top, along with a dash of cayenne pepper.
-Bake about 25 minute or until bacon is crisp and the brown sugar starts to caramelize.
-To crisp up bacon a bit more, put under broiler for a few minutes.

ENJOY!!

Monday, June 30, 2014

Cheeseburger Bake Recipe



Guess who's back...
Back again...
Jamie's back...
Tell a friend ;)

I've been MIA and haven't posted a recipe in WAYYY too long... but I assure you the cooking didn't stop!  It's hard to stay motivated with this blog when it feels like it's just a waste of time and nobody looks at it.  I've recently been re-motivated (for like the hundredth time) to keep going because my blog cards are handed out religiously and there are new people looking at it everyday!

Enough about my BS, lets get to this recipe!  This cheeseburger bake literally tastes like a cheeseburger without the bun, it's even baked with the ketchup and mustard in it!  Quite easy to make as well.

INGREDIENTS:

1 lb. ground beef
2 cups pasta, cooked to al dente (small pasta works best, like rotini)
2 teaspoons canola oil
1 onion, chopped
1 clove garlic, minced
1 tsp. seasoning salt
1/2 tsp. black pepper
2 tbsp. dijon mustard
2 tbsp. ketchup
1- 10 oz. can Rotel diced tomatoes, undrained
2 cups shredded cheddar cheese
dill pickles, chopped for sprinkling over top

DIRECTIONS:

-Preheat oven to 350.  Spray 9x13 in. baking dish with cooking spray.
-In large skillet, heat the canola oil over medium-high heat.  Add the onion and saute until they start to turn transparent and soft.  Add the garlic and ground beef.  Cook until beef is browned.  Drain beef grease (if any).
-Mix in the seasoning salt, pepper, ketchup, and dijon mustard.  Stir in the Rotel tomatoes.  Simmer on low heat until mixture is thickened, about 5 minutes.
-Combine the meat mixture with the pasta and pour into the baking dish.  Sprinkle the cheddar cheese evenly over the top.
-Bake 18-20 minutes or until the cheese starts to get bubbly and golden brown.
-Top each individual serving with your chopped dill pickles (if desired).

Easy peasy!




ENJOY!

Sunday, April 13, 2014

Oreo Cheesecake Chocolate Chip Cookies Recipe


I came across a recipe very similar to this online, and I knew I had to try it!  Just recently I got my fiance to start liking cheesecake, but the only way he would ever eat it is if I made my mini cheesecakes with an oreo for the crust.  I knew these cookies would be another cheesecake gateway for him >:)

I made a big ol' batch of these bright and early last week to take to work for my patients, and they absolutely loved these!  This just may have to be a weekly cookie recipe for work!

INGREDIENTS:
 
1 stick butter, softened
3 oz. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup flour
1/2 cup chocolate chips
1 1/2 cups oreo cookie crumbs
1/2 cup white chocolate chips, melted

DIRECTIONS:

-Preheat oven to 375. 
-In a large bowl, cream together the butter and cream cheese until smooth.  Add in the sugar and vanilla and mix thoroughly.  Add in the flour and mix on low until fully incorporated.  
-Stir in the chocolate chips and 1/2 cup of the oreo crumbs. 
-Put remaining 1 cup of oreo crumbs in a shallow dish.
-Roll dough into 1-inch balls and then coat the dough balls by rolling them into the oreo crumbs.
-Repeat with remaining dough.
-Place balls on parchment paper-lined baking sheets and bake about 15 minutes or until edges are golden and centers start to puff.
-Let cookies cool for a few minutes, then drizzle with the melted white chocolate.  (I used a fork; dipped it in the white chocolate then drizzled it over the cookies, nice and easy!)
-To have white chocolate harden faster, place cookies in the fridge for about 10 minutes.

ENJOY!!
xoxo

Monday, March 31, 2014

Triple Chocolate Frosted Brownies Recipe


Since I've taken a liking to cooking and baking, I've had a hard time with brownies.  I could never seem to make them correctly, and that wasn't good because brownies are my hubby's absolute FAVORITE.  When I came across a Hershey's recipe like this in one of my mazagines, I wanted to give it a shot.  Hubby was in love <3  These are so moist and chocolatey.  This is now my recipe I will be using every time brownies are requested. 

INGREDIENTS:

3/4 cup cocoa
1/2 tsp. baking soda
2/3 cup butter, divided into 1/3 portions, melted
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cup flour
1 tsp. vanilla extract
1/4 tsp. salt
1 cup chocolate chips
additional chocolate chips, sprinkles, or chocolate candies for topping if desired

For Frosting:
6 tbsp. butter, softened
2 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk
1 tsp. vanilla extract

DIRECTIONS:

-Preheat oven to 350.
-Grease 9x13 baking dish.
-Combine cocoa and baking soda in a large mixing bowl.  Stir in 1/3 cup of the melted butter.  Add the boiling water and stir until mixture is thick.
-Blend in the sugar, eggs, and remaining melted butter.  Add the flour, vanilla, and salt.  Mix thoroughly.
-Stir in the chocolate chips and pour into baking dish.
-Bake 35-40 minutes or until a toothpick comes out clean in the middle. 
-While brownies are baking, prepare the frosting:
           -Beat butter in a medium bowl to thoroughly soften. 
            Add the powdered sugar and cocoa, and  slowly add milk while mixing. 
            Stir until smooth; add additional milk if needed.  Stir in vanilla.
-Once brownies are done, pour frosting over top while brownies are still warm.  Spread evenly over the whole dish, then sprinkle with any desired toppings.



ENJOY!!

 P.S.  Be careful, these are dangerous, especially if you're on a diet ;)

Sunday, March 30, 2014

Pizza Mac N' Cheese Recipe



This is one of those recipes that I've been thinking about for a while, and it was just going to be a simple, basic recipe.  When I started constructing it, little ideas just kept coming together and this simple recipe became above and beyond what I had ever even imagined it to be!  Sooooo delicious!

The base of this dish is mac and cheese mixed with pizza sauce, pepperoni, and chicken.  Then it escalates to a layer of cheese, then bread sticks topped with more pizza sauce, cheese, and pepperoni.  Going into this I had no idea how it was going to turn out, or if it even would for that matter... lets just say it's going to be a new go-to recipe in this household!

INGREDIENTS:

1 lb. chicken breast, cubed
1/2 lb. small shell noodles (or elbows)
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 can cream of chicken
1/2 cup milk
1-14 oz. jar pizza sauce
1 can breadsticks (the ones that pop really loud when you twist them open)
1 package pepperoni
parmesan cheese
1 tbsp. minced garlic
olive oil
salt & pepper

DIRECTIONS:

-Preheat oven to 375.
-In a saucepan, bring water to a boil and cook pasta until al dente; drain and set aside.
-Meanwhile, heat a drizzle of olive oil in a skillet.  Add chicken and season with salt and pepper.  Cook thoroughly.  Mix in the minced garlic and about 1 cup of pepperonis diced.  Cook another 2-4 minutes until pepperoni is heated and slightly crispy.
-In a small saucepan combine the cream of chicken, milk, and 1 cup of pizza sauce.  Heat thoroughly.
-In a 8x8 baking dish, add the cooked pasta, the chicken & pepperoni, and the pizza sauce mixture.  Stir together.  Add in 1 cup cheddar cheese, 1/2 cup mozzarella cheese, and a sprinkle of parmesan cheese and stir until everything is combined.
-Top with 1/2 cup mozzarella cheese.
-Spread bread sticks over top of the pasta, making one even layer (I had to break a couple in smaller pieces to fill in the nooks and crannies).  Drizzle bread sticks with olive oil and sprinkle more parmesan cheese over top.
-Bake 15-20 minutes- time may vary, just watch until bread sticks are golden brown and fully cooked.
-Spread the rest of the pizza sauce over the bread sticks and sprinkle the remaining cheese over top, then spread a layer of pepperoni on top.
-Bake another 5 minutes or until cheese is melted and pepperonis are crispy.


ENJOY!!!


Thursday, March 27, 2014

Sloppy Phillys Recipe


This recipe is dedicated to all the man-fan's I have out there... this was thought of with your manly appetites in mind... this was sooooo full of flavor and so juicy that I even put it on top of my mac n' cheese... thus leading me to wanting to create PHILLY CHEESESTEAK MAC N CHEESE!!  Yep, it's gonna happen, and I'm thinking it'll involve white cheddar, steak strips, and some other delicious elements... stay tuned for this in the near future ;)

INGREDIENTS:

1 lb. ground beef
1 green pepper, diced
1/2 red pepper, diced
1 onion, diced
3 cloves garlic, minced
2 tbsp. olive oil
salt/pepper
2 tbsp. worcestershire sauce
1 tbsp. soy sauce
1- 10 1/2 oz. can Beef Consumme (Campbell's)
2 beef bouillon cubes
Toasted onion buns
slices of cheese such as swiss or provolone

DIRECTIONS:

-In a large skillet, drizzle olive oil and turn on medium-high heat.  Add the peppers, onion, and some salt and pepper to the pan and cook 10-15 minutes or until they are soft.  Stir in the garlic, worcestershire sauce, and soy sauce.
-Add the ground beef to skillet with the beef consumme and bouillon cubes; cook and crumble beef until no longer pink.  *Note this will be somewhat watery, but it's PERFECT for making an open-faced sandwich with a soggy, beefy bun.  If you don't want it as watery, only use about half the can of beef consumme.
-Meanwhile, toast onion buns under the broiler in the oven just long enough to brown them.
-Scoop out this delicious beefy goodness on a bun, top with cheese, and indulge in this twist on two different American classics :)

Enjoy ;)

Tuesday, March 25, 2014

Spicy Chicken Stir Fry Bowl Recipe


So Chinese food has always been one of my faves, and ever since I started cooking and experimenting with recipes, Asian dishes have been the most fun to make.  There is so much potential!  This one is BY FAR the best yet.  It reminds me of Mongolian BBQ (my fave restaurant from downstate).

INGREDIENTS:

1 lb. chicken tenderloins, cubed
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 onion, diced
3 cloves minced garlic
1 cup broccoli florets
1/2 cup pineapple tidbits
2 tbsp. sesame oil
2 tbsp. olive oil

sauce
1/2 tbsp. sriracha hot sauce
4 tbsp. General Tso sauce
4 tbsp. sweet chili sauce
1 tbsp. soy sauce

1/4 cup chopped green onions
1 pouch stir fry noodles

DIRECTIONS:

-In a wok or skillet, heat olive oil.  Add in the rest of the first group of ingredients and cook until veggies are soft and chicken is cooked thoroughly.
-Stir in the 3 sauces and the stir fry noodles and heat thoroughly.
-Serve topped with chopped green onions.

**This is SO good that I ate it cold the next day for lunch!  It is a bit spicy so if you can't handle the heat omit the sriracha and cut back on the General Tso.

Enjoy ;)

Sunday, March 16, 2014

Teriyaki Sketti & Meatballs Recipe


Ok... So I usually wake up first thing in the morning and start thinking about what I want to make for dinner.  Last week, I admit, I had a day of slacking.  I didn't even bother with thinking about it.  Although it was nice, once I got home I was kind of scatterbrained and didn't know where to start... and I was HUNGRY.

This recipe I whipped up actually pretty quickly, and I used everything I had in the pantry!  That's almost unheard of for me, usually I'm at least one ingredient short.  The meatballs are what took the longest for this, everything else was whipped up while they were baking :)


INGREDIENTS:

Meatballs
1 lb. ground turkey
1 egg
1/2 cup panko bread crumbs
2 cloves garlic, minced
1/2 tsp. ground ginger
1/2 tsp. soy sauce
1/4 cup sliced green onions (plus more for garnishing)
1/2 tsp. black pepper

Teriyaki sauce
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1/2 tbsp. sesame oil
1 tbsp. rice vinegar
1/2 tsp. ground ginger
1 tbsp. cornstarch + 2 tbsp. water
2-3 tbsp. sesame seeds

Stir fry noodles (I used these I found at Walmart)
1 tbsp. soy sauce

DIRECTIONS:

-Preheat oven to 400.
-Mix all the ingredients for the meatballs together in a bowl.  Roll into about 1-inch wide balls and place on a greased or tin foil lined baking sheet and bake for 35 minutes.
-While meatballs are cooking, start preparing the sauce;  In a medium saucepan combine the soy sauce, water, brown sugar, sesame oil, rice vinegar, and ground ginger.  Heat on medium-low heat until the brown sugar is dissolved.
-In a small bowl, combine the cornstarch and 2 tbsp. water together.  Add this to the teriyaki sauce and stir until combined and thickened.
-Once sauce is thick, stir in sesame seeds (more or less depending on how much you prefer).
-In a small skillet, heat up the stir fry noodles with the 1 tbsp. of soy sauce and a couple scoops of the prepared teriyaki sauce.
-To serve, scoop noodles on a plate, top with a couple few delicious meatballs, and scoop a heaping amount of teriyaki sauce on top of it all.  Sprinkle green onions over the sauce.

ENJOY!!
xoxo

Monday, March 10, 2014

Dutch Oven Spaghetti Sauce Recipe


So my lovely hubby got me a really pretty blue dutch oven for Christmas and I haven't really come across a recipe that intrigued me to cook in it.  Over the past weekend I wanted to cook something low and slow but it was too late in the day to use the crock pot.  I decided to get crazy and try to make some sketti sauce in the dutch oven.  I know, how rebellious ;)
This tasted SOOOOO good and it tasted like it really was cooking all day long!


INGREDIENTS:

1 lb. ground turkey
1 onion, diced
3 cloves garlic, minced
1 green pepper, diced
2 tbsp. olive oil
1- 15 oz. can tomato sauce
1- 6 oz. can tomato paste
1- 28 oz. can crushed tomatoes
2 tbsp. sugar
1 tsp. basil
1 tsp. parsley
1/2 tbsp. oregano
dash of cayenne pepper
1 tsp. garlic pepper
1 tsp. garlic salt
salt & pepper to taste

DIRECTIONS:

-Heat olive oil in dutch oven.  Add in the ground turkey, onion, and green pepper and cook until turkey is no longer pink.
-Stir in remaining ingredients, cover, and cook on low for 3-4 hours.  The longer the better!

*Note: Seasonings may need to be adjusted according to taste- use your judgement here!

ENJOY!!
xoxo

Sunday, March 9, 2014

Bacon Wrapped Hot Dogs Recipe


These are absolutely amazing... and they cooked perfectly!  I cooked them in my new grill pan my hubby got me for Valentine's Day.  Honestly, I don't know if or how the bacon would cook thoroughly and evenly with another method of cooking, so if you have a grill pan, USE IT!! And if not, GET ONE!!

Pork wrapped pork... crispy mouthgasmic pork... what could be better??  Perhaps a bacon wrapped CHILI DOG!?  Yeah, I got fat that weekend but it was SOOO worth it.  I made the bacon wrapped dogs, then topped them with my Meat Lovers Hillbilly Daytona Chili.  UGH... it was love at first bite.


INGREDIENTS:

8 Hot Dogs
8 slices bacon
toothpicks
Hot dog buns

DIRECTIONS:

-Wrap each hot dog with a slice of bacon.  If the bacon doesn't seem like its going to stay in place on the hot dog, secure with toothpicks.
-Cook the dogs in a grill pan over medium heat, turning every couple minutes to make sure bacon cooks thoroughly and evenly.

There really is no designated cook time, I just cooked each hot dog until the bacon was super crispy and PERFECTTTT.  Maybe 10 minutes, and it was worth the wait ;)

ENJOY!!XOXO

Sunday, March 2, 2014

Spaghetti Carbonara Recipe


If you know me, you know I love pasta... cheesy, creamy, delicious pasta.  I've always wanted to try to make spaghetti carbonara but it seemed intimidating.  Let me tell you... ITS SO EASY!  I'm so mad it took me this long to try it.  I've been seeing a lot of this recipe lately, like on Food Network.  When I got my most recent issue of Food Network magazine (THE BACON ISSUE!!!) this recipe was in it.  I knew I had to make it, and I'm SOOO GLAD I did!!

INGREDIENTS:

1 pkg. thick cut bacon (about 8 slices), cut into small pieces about 1/2 inch thick
12 oz. spaghetti noodles
4 eggs, beaten
1 cup freshly grated parmesan cheese, plus more for topping
2 tbsp. chopped fresh parsley
black pepper
salt

DIRECTIONS:

-Bring a large pot of salted water to a boil.  Cook spaghetti noodles as directed and drain.  BEFORE you drain the pasta, reserve 1/4 cup of the pasta water; set aside.
-While the pasta is cooking, cook the bacon pieces in a large skillet until crispy.  Once bacon is cooked, stir in the spaghetti noodles and reserved pasta water to the skillet and stir thoroughly. 
-Add the beaten eggs, parmesan cheese, salt, and pepper.  Stir continuously while cooking so the eggs don't scramble.  Cook 1-2 minutes until sauce is smooth and creamy.  Stir in parsley.
-Serve topped with more black pepper and parmesan cheese.

ENJOY!!
xoxo


Wednesday, February 26, 2014

Beer Bacon Cheese Nachos Recipe


 So this picture is worth a thousand words... it basically describes itself.  These mouthgasmic nachos are simple, delicious, and hubby-approved (then again, what wouldn't he approve?!).  These were a perfect snack for this past weekend when all we did was drink... drank... drunk...

INGREDIENTS:

1/2 lb. bacon
2 tbsp. butter
1/4 cup flour
1 cup heavy cream
1 cup beer (I used Corona)
1 tbsp. honey dijon mustard
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic salt
2 cups shredded cheddar cheese
1/2 cup chopped green onions
Tortilla chips

DIRECTIONS:

-Preheat oven to 400.  While preparing the cheese sauce, spread one large cookie sheet with tortillas chips and heat in the oven for about 5 minutes.
-Chop the bacon slices into small pieces.  Cook the bacon in a skillet until crispy, then remove and set aside on a paper towel.  Leave grease in the pan.
-Melt butter in the skillet with the bacon grease in it.  Add the flour and cook, stirring for about 2 minutes.  Add the cream, beer, mustard, and seasonings.  Mix well; simmer for about 5 minutes.
-Stir in the cheddar cheese until melted.
-Spread the cheese sauce evenly over the tortilla chips.  Top with the cooked bacon and the chopped green onions. 

**This makes a good amount of cheese, it's also excellent for a dip, just top with bacon bits or more cooked bacon and serve with chips or pretzels!

ENJOY!!
XOXO


Monday, February 24, 2014

Mac N' Cheese Nachos Recipe


Yes, this is real life.  And yes its worth all the calories... if you love mac n cheese as much as me (especially Spongebob shaped) then you'll love these.  AND they make an amazzzinngggg drunk food ;)

INGREDIENTS:

-1 box prepared mac n cheese (Shaped mac n cheese is the best!)
-2 cups shredded cheddar cheese
-tortilla chips
-jalapenos, bacon, or whatever other toppings your heart desires

DIRECTIONS:

-Preheat oven to 375.
-On a baking sheet, make a single layer of tortilla chips.
-Once the mac n cheese is prepared, mix in about 1/3 cup of the cheddar cheese to thicken it up.
-Spread the mac n cheese evenly over the tortilla chips, then spread the remaining cheddar cheese on top along with any other toppings you're going to use.
-Bake 5-7 minutes or until cheese is melted all over the pile of deliciousness.

ENJOY!!

Wednesday, January 8, 2014

Bacon Cheeseburger Meatballs Recipe


Pictures are worth a thousand words... and this picture says it all.  Who doesn't love meatballs?  Even better, who doesn't love meatballs oozing with cheddar cheesy amazingness?!  This batch makes plenty of meatballs, so this is perfect for a special occasion, or to even freeze in smaller batches to have as leftovers.

INGREDIENTS:

1 lb. ground beef
1 egg
2 tbsp. flour
2 tbsp. milk
1/2 lb. bacon, cooked and crumbled into tiny pieces
1/4 cup cheddar flavored French Fried Onions, crushed
1- 8 oz. block of cheddar cheese, cut into small cubes
1 tsp. minced garlic
salt & pepper 

DIRECTIONS:

-Preheat oven to 375.
-In a large bowl, combine the beef, egg, flour, milk, bacon, french fried onions, garlic, and a dash of salt & pepper.
-Form meat mixture into ball shapes, placing a cheddar cheese cube in the middle of each meatball.
-Place the meatballs on a aluminum foil lined baking sheet.
-Bake for 25-30 minutes or until cooked thoroughly.

*I served ours on top of a delicious bowl of mac n cheese, I suggest you try it ;)

ENJOY!!



Tuesday, January 7, 2014

Homemade Chili's Skillet Queso Recipe


If you've ever been to Chili's you've probably had their skillet queso, therefore you know it's addictive and amazing.  Andddd if you've never had it, I'll let you in on a little secret.  When you sign up for the Chili's email club on their website HERE, they send you a coupon for a free skillet queso!
Anywho, I found this recipe on Pinterest so I definitely cannot take the credit for this one, but I can tell you whoever originally duplicated this amazing appetizer is a goddess.

INGREDIENTS:

16 oz. Velveeta cheese
1 cup milk
1/2 tsp. cayenne pepper
2 tsp. paprika
1 - 15 oz. can Hormel No-Bean Chili
3 tsp. chili powder
1/2 tsp. cumin
1 tbsp. lime juice

DIRECTIONS:

-Cut Velveeta into cubes and place in a medium saucepan.
-Mix in remaining ingredients, turn pan on medium-low heat and stir until all the Velveeta is melted and smooth.
-Serve while warm with tortilla chips (or Doritos, because everything is good with Doritos).

ENJOY!!

Saturday, January 4, 2014

Cheetos Crusted Chicken Tenders


Yeah...  I really don't think a description is needed for this one... but just let me tell you- these. were. amazing.  I have a million more ideas now since I've made these, and yes HOT CHEETOS is one of them ;)  I actually made these a while ago and forgot to post them on the blog.  I found the picture today so I IMMEDIATELY got started on this post!

INGREDIENTS:

1 lb. chicken tenderloins
2 eggs, beaten
1 cup flour
1 tsp. garlic powder
salt & pepper
1 1/2 - 2 cups crushed Cheetos (I didn't get an accurate measurement when I made these, I actually had to crush more as I was going)

DIRECTIONS:

-Preheat oven to 400.
-You will need 3 shallow dishes; In the first one, combine flour, garlic powder, and some salt and pepper.  In the second dish, put the beaten eggs, and the third, the crushed Cheetos.
-Season your tenderloins with salt & pepper.  Coat each tenderloin in the flour, then the egg, then cover thoroughly in the Cheetos.  Repeat with all the tenders and place them on a foil-lined baking sheet.
-Bake for about 20 minutes until cooked thoroughly.

Your life will never be the same.
You're welcome ;)

 ENJOY!!

Friday, January 3, 2014

Flashback Friday: Breakfast Mac N' Cheese Recipe


T.G.I.F...  The first Friday of 2014!  Let's hope this year goes as good as the last, or maybe even a little bit better :)  For this new year I decided to start bringing back my old recipes so they don't get lost and forgotten about, and there's already been a shit ton I've forgotten about!  This yummy dish is one of the first recipes I created on my own and one of the first I made after our big move to our new home up north :)  Here is the original post... yeah, the blog has come a long way since then!

INGREDIENTS:

1/2 lb noodles, any shape
1/2 lb breakfast sausage (I used Bob Evans Maple Flavor)
4 eggs
1/4 c milk + 1/2 cup milk
1 can cream of chicken soup
2 cups shredded cheddar cheese
Salt & pepper to taste

DIRECTIONS:

-Bring pot of water to a boil, cook noodles as directed; drain and put noodles in 9'' x 11'' greased baking pan.
-Preheat oven to 375.
-Cook sausage according to directions, drain and mix in baking pan with noodles.
-Scramble the eggs and 1/4 cup milk in the same pan as sausage, and mix eggs in with noodles and sausage once cooked completely.
-In a small saucepan, mix cream of chicken and 1/2 cup milk until heated.  Once heated, mix into the noodle mixture in baking pan.
-Mix in 1 cup of cheese with noodles.
-Top off the mac with the remaining shredded cheese and season to your liking with salt and pepper.  
-Bake for 15 minutes or until cheese is golden brown on top.
-Food coma.

ENJOY!!

Wednesday, January 1, 2014

Bacon Mozzarella Stuffed Chicken Parmesan Recipe


Bacon Mozzarella Stuffed Chicken Parmesan Recipe  


 Before I get started with this recipe, let me just tell you... I was at work allllll day and came home to my handsome fiance making this absolutely amazing meal.  Needless to say I was beyond impressed and glad that I will be the lucky lady marrying him (and hopefully getting more meals like this for the rest of my life!!).   Since he is the one who made this and I wasn't home to write everything down, this recipe will probably not be perfect until I get him to make it for me again ;)

INGREDIENTS:

1 lb. thin sliced chicken breast
1/2 lb. bacon
freshly shredded mozzarella cheese
1-28 oz. can crushed tomatoes
1-28 oz. can tomato sauce
1/2 green pepper, diced
1/2 red pepper, diced
1/2 onion, diced
1 tbsp. minced garlic
1 tbsp. Italian seasoning
salt and pepper to taste
toothpicks
olive oil

DIRECTIONS:

-In a large, deep skillet, saute the green pepper, red pepper, and onion in about 1 tbsp. olive oil until veggies are soft.
-Once veggies are soft, add the crushed tomatoes, tomato sauce, garlic, Italian seasoning, and salt and pepper to the pan.  Cook on low, stirring occassionally.
-While sauce is simmering, begin to make the chicken.  On the fatter side of each chicken breast, put one strip of bacon (cut into 3-4 smaller pieces) and 1/4 cup mozzarella cheese into the center.  Roll the chicken from the small side to the fat side that has the bacon and cheese in it.  Hold chicken together with a toothpick on each end and one in the middle if needed.
-Heat a skillet over medium-high heat with about 1 tbsp. of olive oil.  Brown each side of the chicken rolls until each side has a nice crispy layer on it.
-Once each piece of chicken is browned, put the chicken in sauce and saute for 30-35 minutes, turning every 10 minutes.
 -Before serving, make sure you remove all toothpicks so you don't accidentally bite into one and bleed out all over this fantastic meal.

ENJOY!!