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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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1/23/2015

Strawberry Cheesecake Trifle

I found this lovely trifle on Pinterest.  The original recipe is on Taste Of Home and you can always find great recipes there.  I did tweak it and used Cool Whip.  I normally don't like to, but time got away from me this week.

2 pints fresh strawberries, sliced
1 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
3 tablespoons orange juice
1 large tub of Cool Whip
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes (I used the larger one and it kind of overfilled the trifle bowl.

In a bowl, toss strawberries with 1/2 cup sugar; set aside.

In a bowl, beat cream cheese, orange juice and remaining sugar until smooth. Fold in the whipped cream; set aside.

Drain strawberries, reserving juice; set the berries aside. Gently toss cake cubes with reserved juice.

Place half of the cake in a 4-qt. trifle dish or serving bowl. Top with a third of the cream cheese mixture and half of the strawberries. Repeat layers. Top with remaining cream cheese mixture. Garnish with sliced strawberries if desired. Cover and refrigerate for at least 4 hours.

Yield: 14-16 servings.



This was incredibly yummy!!!!!!

1/16/2015

Chicken Parmesan Casserole

I found this recipe on Pinterest and thought it looked interesting.  The original recipe can be found at Thriving Home Blog.  Again this is one of those "freezer meals" if you like to prep dinners ahead of time.  Me...not so much.

4 cups of shredded, cooked chicken (I roasted a few chicken breast the other night and used three chopped up for this recipe)
1 jar (23-28 ounces) of marinara sauce (I love Newman's Own Marinara) 
1/2 cup Parmesan cheese
1-2 cups shredded mozzarella cheese
1 cup panko 
1-2 tablespoons olive oil
Italian dried herbs
salt and pepper

Preheat oven to 350 degrees.

Grease an 8x8 casserole dish with cooking spray.

Layer the chicken in the bottom. Pour on the marinara sauce and gently wiggle the pan so that the sauce and chicken combine.

Top with cheeses until all the chicken and sauce mixture is covered.

In a small bowl, mix the breadcrumbs, olive oil, herbs, salt and a bit of pepper.

Sprinkle the seasoned breadcrumbs on top.

Bake for about 20-25 minutes or until golden on top and bubbling on the sides. (I let it bake for 30 minutes so the top would be good and crispy)



This came out pretty good.  I think I would double this and make it in a 9 x 13 pan for our Alpha Course this spring.  I am glad that I baked it a bit longer.  The Panko was nice and toasty.

1/15/2015

Chicken Cordon Bleu Pasta

I am back on a mission to try lots of new recipes this year.  I found this yummy looking recipe on Pinterest of course.  The original recipe can be found at Lovely Little Kitchen.  I did kind of tweak it and here is what I did.

1 12 oz box of medium size bow tie pasta
2 tablespoons unsalted butter
2 tablespoons all purpose flour
2 1/2 cups whole milk
1 teaspoon Better Than Bullion Chicken Base
1 teaspoon Dijon mustard 
1 1/2 teaspoons Worcestershire
1/2 teaspoon kosher salt
1 chicken breast, cooked  and cubed (I roasted 4 or 5 the other night)
3/4 cup cooked cubed ham (I just used some sliced deli ham and chopped it up)
6 slices swiss cheese

1 cup of Panko Bread Crumbs



Preheat oven to 350 degrees.

Prepare a 13 x 9  baking dish by spraying with nonstick spray. Set aside.

Boil your pasta in salted water according to directions on the box.  Drain, return pasta to the pot and set aside.

In a medium pan, melt butter over medium high heat.  Whisk in flour and cook until the roux is a light brown color, about 4 or 5 minutes. 

Gradually whisk in the milk and be careful it does bubble up quickly.  Cook your sauce until it is thicken up, about 5 minutes.

Whisk in chicken base, Dijon mustard, Worcestershire Sauce, and salt.

In the large pot that the pasta is in, stir in the sauce, chicken, and ham. Stir gently to combine.

Pour half of the pasta mixture into your prepared baking dish. 

Place slices of Swiss cheese evenly over the pasta. Pour the rest of the past over the cheese and spread evenly.

Sprinkle the Panko breadcrumbs over the top.

Bake for 20-25 minutes until it is bubbly and the Panko is starting to brown.

Remove from oven and allow to cool for about 5 minutes.






This came out FABULOUS!!!!  I will definitely make this one again!!!

1/07/2015

Eggnog Muffins

Since I had a little Eggnog leftover from last night's dessert, I went to Pinterest to find ways that I could use it up.  After a quick search I found a yummy looking recipe for Eggnog Muffins.  The original recipe is from Better Homes and Garden.

So I quickly went back into the kitchen to whip them up.

2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup eggnog
1/2 cup unsalted butter, melted and cooled
1 teaspoon vanilla
1/2 teaspoon rum extract

1 recipe Nutmeg-Streusel Topping

Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl sift flour, sugar, baking powder, and nutmeg; set aside.

In your stand mixer combine eggs, eggnog, butter, vanilla, and rum extract. Add dry ingredients all at once to liquid mixture. Mix just until moistened (batter should be thick).

Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle Nutmeg-Streusel Topping over muffin batter in cups.

Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted into centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutmeg-Streusel Topping

1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg
2 tablespoons butter

In a small bowl stir together all-purpose flour, sugar, and nutmeg. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  I personally like using my food processor for streusel toppings.





Oh my word!  These came out FANTASTIC!  They are light, flavorful and very tender.  Hopefully I won't eat all 12 of them today.

Swiss Cheese Chicken

So now that we are trying to get back into our regular routine and making dinner more, I found this recipe on Pinterest.  The original comes from Or So She Says.  This is supposed to be a pre-made freezer dinner.  Which means it is meant to be made in a smaller than 13x9 dish.  Luckily I do have a glass 11 x 7 pan.  If you do want to make these as freezer meals, the original blogger has links to the correct size foil pans and lids.

4 Chicken Breasts cut into bite sized cubes
6 Slices Swiss Cheese or 2 cups of shredded Swiss Cheese
1 can Cream of Chicken Soup
1/2 tsp poultry seasoning
1/4 cup milk
Chicken Stuffing mix (about 1/2 box)
¼ cup unsalted butter melted

Preheat oven to 350.

Lightly spray an 11x7 pan with cooking spray.

Place the cut up chicken in the pan.

Next layer the cheese over the chicken.

In a bowl nix 1 can cream of chicken soup, poultry seasoning and milk.

Pour mixture over chicken.

Top with 1/2 bag (or more to your liking) of Chicken stuffing mix

Drizzle 1/4 cup butter on top.

Bake at 350 for 45-60 minutes.






The original recipe calls for this to be served over rice and I chose not to do that last night.  I served it with steamed broccoli.  This came out really well and I would definitely make this again.  I think if you wanted to make it for a crowd and use a 13x9 pan, I would double the ingredients.

Eggnog Quick Bread

So I made this for our Alpha Course a few weeks ago and never got to take a picture of it.  Then after Christmas I wanted to make it again and the stores were out of Eggnog.  Finally I found a store that had plain Eggnog, not pumpkin spice.  I made it for dessert last night and it is really good.

2 medium eggs, room temp
1 c sugar
1 c dairy eggnog
1/2 c butter, melted and cooled
2 tsp rum extract
1 tsp vanilla extract
2 1/4 c all-purpose flour
2 tsp baking powder
1/4 tsp nutmeg (fresh, not pre-ground)

Eggnog Glaze
3/4 c powdered sugar
Eggnog added and stirred into the sugar until your desired consistency.

Preheat oven to 350.  Grease a 9 inch loaf pan and set aside.

Sift the dry ingredients, flours, baking powder and nutmeg and set aside.

In a stand mixer combine eggs and sugar until well combined.  Add the eggnog, butter and extracts.  Then gradually add in the dry ingredients.  Mix until just combined.  Do not over mix or the bread with be tough.  This is a thick batter.

Pour and spread the batter into the prepared loaf pan.  Bake for 50 minutes or until a tooth pick inserted comes out dry.

Remove from pan and place on a wire rack until cool.

Mix the glaze and pour over the bread and allow to set for a few minutes.



12/31/2014

Chicken Enchiladas

While menu planning this week I thought of my nephew Mikey joking about my Chicken Enchiladas.  I haven't made them in years, I think maybe 4 or 5 years.  He would always request them when he was hanging out at house during Christmas break or summer time.  So I came here to get the recipe and I couldn't believe it!  I never blogged it!!!  Well that has to change, because it is yummy and one of my favorite comfort food things.

1 3/4 cup sour cream
1/2 cup chopped green onion, white and green parts
1/3 cup minced cilantro, if you don't like it use parsley
1 tbs minced fresh jalapeno
1 large clove of garlic, minced
1 tsp ground cumin

1 pound boneless chicken breasts, cut into strips
Vegetable Oil

8 (8 inch) flour tortillas

1 cup shredded cheddar cheese (mild or sharp)
1 cup bottled salsa (totally forgot this last night)
1 chopped tomato

Preheat oven to 350.

Spray a 13x9 pan with cooking spray.

In a small bowl mix together sour cream, green onion, cilantro, jalapeno, garlic and cumin.  Set aside.

In a large skillet add the vegetable oil and cook the chicken breast strips over medium high heat until browned on both sides and no longer pink.

Lay out the 8 tortillas and divide the chicken evenly.

Spread the sour cream mix on top of the chicken breast strips.

Roll the tortillas and place seam side down in the baking dish.

Sprinkle with the cheese.

Cover with foil and bake for 30 minutes.

Uncover and broil for a few minutes until the cheese starts to bubble and the edges of the tortillas start to brown.

Remove from oven and spoon the salsa  in a strip down the center and sprinkle on the chopped tomato.

You can serve this with salad or rice.








These always come out great!  I need to put them back on the menu more often.

Gingerbread Cookie Cake

Here is another thing that I had planned on making this Christmas season.  The original recipe comes from Crazy for Crust.

1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/3 cup molasses
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 1/2 cups flour

Sprinkles, for decorating

Preheat oven to 350F.

Grease and flour a 9 inch round cake pan and set aside.

Sift the dry ingredients in a medium bowl

Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.

Add molasses and mix until mixture is smooth.

Add eggs one at a time until combined.  Add vanilla and beat until combined.

Mix in the dry ingredients.

Press mixture into prepared pan and decorate with sprinkles.

Bake for approximately 24 minutes until the top just begins to get golden and is no longer shiny.

Let the cookie cool completely, then remove from pan.

Place on serving plate.  You may also make a quick glaze with powdered sugar and milk, but I didn't want this to sweet.




I really liked how this came out.  It was not hard like a regular gingerbread cookie and not soft like gingerbread.  I did top my with a bit of whipped cream, but I think this would be fabulous warmed a bit with ice cream.

Chocolate Peppermint Easy Fudge

Miss V loves anything that is chocolate and mint flavored.  I saw this on Pinterest a while back and wanted to make it before Christmas.  I don't know about you, but I found the time between Thanksgiving and Christmas went so FAST this year.   I felt bad that we didn't get to make cut out cookies with cousins, spritz cookies, and so many other things.

I figured since we are still on Christmas break that we could still make some new Christmas recipes.  The original recipe for this came from A Spicy Perspective.



1 - 14 ounce can sweetened condensed milk
1 tablespoon butter
1 pound dark chocolate chips/chunks (I used dark chocolate chips)
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 teaspoon vanilla extract
1 cup Andes Peppermint Chunks
Cooking Spray (I used Coconut Oil spray)

Spray a 8 X 8 baking dish with cooking spray. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.

Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top--making sure the glass doesn't touch the water and add the butter and condensed milk. Allow the butter to melt and the milk is very warm.  Add the chocolate chips and salt in the bowl. Stir the chocolate and allow to melt slowly.  Stir with a silicone spatula.

The mixture is very thick.  Remove the bowl from the heat and add both extracts and mix well.

Pour the mixture into the dish. Tap the dish on the counter a few times so any air bubbles to rise to the surface and to smooth the surface.

Sprinkle the remaining peppermint chips over the top and press them in gently.  Refrigerate for a few hours.

To cut, take the dish out of the refrigerator for a few minutes.  Then dip a sharp knife in hot water, wipe it off on a dry towel and cut quickly into small squares.  Repeat the process until the fudge is cut into squares.  Store in gladware containers or ziplock baggies.





This is very rich and tasty.  Definitely will make this again next year.

12/29/2014

Cinnamon Roll Tree

Yes I am "that" Mum who finds way to many ideas on Pinterest.  This one is simple enough...

2 cans of Cinnamon Rolls in a tube
Sprinkles of your choice

Place rolls in a tree shape, add sprinkles and bake according to package directions.  Drizzle on the icing and more sprinkles if desired.  Enjoy!





Cheesy Sausage & Potato Breakfast Casserole

I made this on Christmas morning and it is super good!

Cheesy Potato Breakfast Casserole

1 pound breakfast sausage in a roll, cooked (I used Jimmy Dean Sage)
1 yellow onion, chopped, sauteed in the sausage when the sausage is about done
7 eggs
1/2 cup milk
20 ounce bag frozen Ore-Ida Diced Hash Browns, defrosted in the microwave.  Mine took about 8 minutes and were nice and warm.  I like to pre-cook them if not they still have a raw bite to them.
2 cups of shredded cheddar, mild or sharp
Salt & Pepper, to taste

Instructions:

Preheat oven to 350.  Spray a 9 x 13 with non-stick spray.  Set aside.

Prepare sausage and onions.

In a large mixing bowl, combine all ingredients, including sausage and onions.  Pour into prepared casserole dish.  Reserve roughly one cup of the cheese for topping.

Bake for 35 minutes.  Remove from oven and top with reserved cheese.  Return to oven for 10 minutes.

Allow casserole to cool for 15-20 minutes.  Serve and enjoy!

I didn't take any other pictures of the inside of the casserole, just totally forgot.  The breakfast in the pie dish is my favorite Ham & Swiss pie.

Copy Cat Biquick mix

I ran out of Bisquick and didn't replenish last time I went shopping.  So I found a few copy cat recipes and this worked perfectly!!!

Bisquick mix (I only made a 1/4 of a batch)

8 cups flour
4 tablespoons sugar
4 tablespoons baking powder
4 teaspoons salt
1 cup shortening

Instructions

In a food processor, place all the ingredients and process until it looks like cornmeal

Store in an air tight container up to one month or in the freezer up to 2 months. Use as an exact substitute for Bisquick in recipes.

12/15/2014

Archers Farms Sea Salt Caramel Hot Cocoa Mix

This past Saturday, I hosted a small event called Cookies & Cocoa.  It was a very small and nice cookie swap.  Friday I was running around trying to find my favorite Land O Lakes hot chocolate mix packets and boy the stores were so picked over.

I ran into Target and found some other brands and the Archers Farms Sea Salt Caramel looked very interesting.

OH MY WORD!!!!  This stuff is wonderful!!!!  It was rich and you could really pick up the Sea Salt and Caramel taste.  I am definitely going back and finding more boxes to stock my pantry!!!

Christmas Cupcakes

I had fun making cupcakes this weekend for a friend.  I found two very different cupcake toppers/wrappers at Baker's Nook.  I love when I am looking for something specific, I can always find it at Baker's Nook, their prices are fantastic and shipping is always so fast.

This set can be found here at Baker's Nook.

The wrappers can be found here at Baker's Nook.

The toppers can be found here at Baker's Nook.


For these, I found pretty gold sanding sugar at Hobby Lobby.  These came out so pretty!


For these I used Red & White sanding sugar on half and Green & White sanding sugar on the other half.  These came out really cute and fun.



12/10/2014

Quinoa Edamame Salad

I have made this a few times, just haven't had time to post the recipe.  The original recipe can be found at The Girl Who Ate Everything.  I did tweak it and below is what I do.

2 cups uncooked quinoa
4 cups water
1 teaspoon salt
1 cup celery, sliced
1 small bag of frozen corn, thawed under warm water
1 (15-oz) can chick peasbeans, rinsed and drained
1 heaping cup dried cranberries
1 (12-oz) package edamame, cooked and shelled
2 red bell peppers, diced (or you can use any color)
1 cup sliced almonds (or any nut you like)
3 Tablespoons olive oil (more or less to taste)
5 Tablespoons lime juice (more or less to taste)
salt and pepper to taste


Add the quinoa, water, and salt to a medium saucepan and bring to a boil. Once at a boil, turn the heat down to low and cover. Cook for 15-20 or until done. Transfer to a cookie sheet that has been lightly oiled with olive oil and fluff with a fork.  Spread it out to let it cool faster.

I do like to roast my chick peas and edamame for better flavor.

Add remaining ingredients and toss to combine. Add salt and pepper to taste.

I like to portion this out into small plastic containers.  This makes 12 cups.


11/24/2014

Mini Glazed Pumpkin Muffins

3/4 cups pumpkin puree
1 egg
1/4 cup milk
1/3 cup pumpkin spice creamer
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 cups all purpose flour
2 teaspoons baking powder

Glaze
3/4 cups powdered sugar
1 to 2 tablespoon pumpkin spice creamer (add a little more if necessary)

Preheat oven to 375
In a large mixing bowl, beat all muffin ingredients except flour and baking powder until smooth.

Add the flour and baking powder and mix gently just until combined.

Spoon into greased mini muffin tins 3/4 full and bake 9 minutes or until toothpick inserted into the center of a muffin comes out clean. Do not over bake them or they will get tough.

Remove from pan and place on wire rack and allow to cool for about 10 minutes.

Then dip the tops of the mini muffins into the glaze and let harden for a few minutes.

This made about 36 mini muffins.


These almost taste like Dunkin Donuts Pumpkin Munchkins.   They are really good, but on the sweet side.

11/09/2014

Pumpkin Caramel Poke Cake

I made this for dessert last week for Alpha.  It was SUPER YUMMY!

16 oz can pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 jar caramel ice cream topping

1 cup Heavy Whipping Cream and a bit of sugar

Preheat oven to 350.

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well.

Combine the dry ingredients and add to the pumpkin mixture, beating until combined, do not over mix.

Pour into a greased 9 x 13 inch baking pan. Bake for 30-40 minutes or, until a toothpick comes out clean.

Poke holes in the hot cake. A skewer or wooden spoon works perfectly.

Warm caramel sauce in the microwave for 30 seconds or until it flows freely. Pour over the top of the cake and spread evenly.  Let cool for 40-50 minutes and then place in the refrigerator and allow to cool completely.

Make fresh whipped cream and spread over the top of the cake.


11/04/2014

Pumpkin Spice Cookie Cups

I made these cute little cookie cups last week for Alpha.  I did double the recipe.  The single batch makes 24 and that is listed below.

1 package pumpkin spice cookie mix + ingredients listed on package to prepare
¼ cup flour
1 package vanilla instant pudding mix
1 cup heavy cream
1 tsp of Pumpkin Pie Spice


Mix vanilla pudding mix and pumpkin pie spice with 1 cup heavy cream and whisk it until it's smooth, place in refrigerator so it will be thick and cold when you are finished baking the cookie cups.

Mix pumpkin spice cookie mix according to package directions and add in ¼ cup flour to the mixture. This will make the dough a bit stiffer.

Make 24 balls of cookie dough and place them into mini muffin pans sprayed with a baking spray so they won't stick.  Then press up the sides of the muffin pan.

Bake cookies for 10-12 minutes. Check with toothpick. Bake at 350, reduce the temp to 325 if using dark coated pans.

When removed from the oven, I like to use the end of a wooden spoon or part of my apple corer to make the well a bit deeper and cleaner looking.

Let cool 5 minutes in pan, then remove the cookie bites from baking pan and cool completely.

Place filling into a piping bag fitted with a large open star tip and pipe filling onto cookie cups.

Refrigerate them until ready to eat, remove 30 minutes before serving so they will come to room temperature.


I can't even begin to tell you how yummy these were!!!!

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