Monday, December 31, 2012

2012 Favorites

I can't believe another year has gone by! Time just seems to go by so fast. Here are some of my favorite recipes from 2012. Enjoy!












Friday, December 28, 2012

Verde Chicken Mexican Lasagna

Printable Recipe

Verde Chicken Mexican Lasagna
1 lb chicken, cooked and shredded
1 (16 oz) container sour cream
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup chopped cilantro (plus additional for garnish)
12 soft taco size flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350. Mix together chicken, sour cream, black beans, salsa, corn, spices, and cilantro in a large bowl. Cut tortillas in half. Spoon 1/3 of the chicken mixture into a 9x13 baking dish. Spread evenly. Place one layer of cut tortillas (about 4) on chicken mixture to cover. Top with 1/3 of the shredded cheese. Repeat with chicken mixture, tortillas, and shredded cheese two more times. There should be 3 layers total. Bake for 30-35 minutes or until heated through and bubbly. Top with additional cilantro.

Recipe adapted from LDS Living

Past Recipes:
One year ago: Spinach Salad with Honey Dressing
Two years ago: Cheesecake

Tuesday, December 18, 2012

Cookies and Cream Fudge

Printable Recipe

Cookies and Cream Fudge
3 cups granulated sugar
3/4 cup butter
2/3 cup (5 oz can) evaporated milk
2 cups (12 oz pkg) white chocolate chips
1 jar (7 oz) marshmallow creme
1/2 cup finely crushed Oreo cookies
1 tsp vanilla extract
1 cup crumbled Oreo cookies

Line a 9-inch square pan with foil. Combine sugar, butter, and evaporated milk in a medium, heavy-duty saucepan. Bring to a rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in chocolate chips, marshmallow creme, finely crushed cookies, and vanilla. Pour into prepared pan. Sprinkle crumbled cookies on top. Using a knife, gently swirl cookies into fudge without touching the bottom of the pan. Refrigerate for at least 1 hour. Lift foil out of pan and cut into squares. Store in an airtight container in refrigerator.

Recipe source: Very Best Baking

Past Recipes:
One year ago: Spiced Pumpkin Cupcakes
Two years ago: Homemade Caramels

Friday, December 7, 2012

Lasagna Roll-Ups

Printable Recipe

Lasagna Roll-Ups
1 pkg lasagna noodles
1 lb ground beef
2 cloves garlic, minced
1/2 onion, diced
1 can (28 oz) crushed tomatoes
1 egg
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup parmesan cheese
3 tsp dried basil, divided
3 tsp dried oregano, divided
1 1/2 tsp salt, divided
1/2 tsp crushed red pepper flakes

In a large skillet, brown ground beef with garlic and onion; drain. Add crushed tomatoes, 1 1/2 tsp basil, 1 1/2 tsp oregano, 1 tsp salt, and all of the crushed red pepper. Bring to a boil; reduce heat and simmer for 15 minutes.

Preheat oven to 350. Cook lasagna noodles as directed on package. Drain noodles and set aside.

In a large bowl, lightly beat egg. Add ricotta, 1/2 cup mozzarella, parmesan, remaining basil, oregano, and salt. Mix well.

Spray a 9x13 baking dish with cooking spray. Add enough sauce to cover the bottom of the pan.  Spread a spoonful of sauce onto each noodle to about 2 inches from the ends. Spread a spoonful of ricotta mixture on top. Roll each noodle up tightly and place seamside down in the baking dish. Top with remaining sauce. Sprinkle remaining cheese over pasta. Bake for 20 minutes.

Recipe adapted from Homemade By Holman

Past Recipes:
One year ago: Cream Cheese Chicken and Vegetable Soup
Two years ago: Vanilla Pudding Pie Filling

Wednesday, December 5, 2012

Thursday, November 29, 2012

Chicken Cordon Bleu Roll-Ups

Printable Recipe

Chicken Cordon Bleu Roll-Ups
2 eggs
2 Tbsp milk
1 Tbsp dijon mustard
salt and pepper to taste
1/2 cup Italian bread crumbs
1/2 cup panko bread crumbs
6 boneless skinless chicken breasts, pounded to 1/4 inch thick
6 slices deli ham (sliced on the thick side)
6 slices swiss cheese (sliced on the thick side)

Preheat oven to 400 degrees.

Whisk together eggs, milk, and dijon in a shallow dish. Season with salt and pepper. In a second shallow dish, combine Italian bread crumbs and panko bread crumbs.

Season chicken on both sides with salt and pepper. Place a slice of ham and swiss cheese on each chicken breast (trim to fit if needed) and roll up beginning from the smallest end of the chicken. Secure with two toothpicks. Repeat until all of the chicken breasts are rolled up.

Dredge each rolled chicken breast into the egg mixture and then into the crumb mixture, using your hands to pat the crumbs on. Place in a lightly greased 9x13 baking dish.

Bake for 25-30 minutes. Remove from oven and let sit for 5 minutes. Remove toothpicks and cut into slices or serve as is.

Recipe adapted from Cinnamon Spice and Everything Nice

Past Recipes:
One year ago: Cheese Stuffed Chicken Breasts
Two years ago: Roasted Turkey

Tuesday, November 27, 2012

Grasshopper Mint Chocolate Bark


Printable Recipe

Grasshopper Mint Chocolate Bark
16 oz (2 2/3 cup) white chocolate chips
1 tsp mint extract (not peppermint extract)
green food coloring
16 oz (2 2/3 cup) milk chocolate chips
2/3 cup Andes mints, coarsely chopped

Line a baking sheet with parchment paper. Melt white chocolate over a double boiler (or in the microwave for 30 second intervals). Stir in mint extract. Add a few drops of food coloring and stir to mix well. Spread evenly into pan. (I only used about half of the pan.) Refrigerate for 15 minutes.

Melt chocolate over a double boiler (or in the microwave for 30 second intervals.) Pour over white chocolate and spread evenly. Sprinkle Andes mints over chocolate layer. Lightly press down. Refrigerate for 30 minutes or until set. Break into uneven pieces. Store in an airtight container in the refrigerator.

Recipe adapted from Brown Eyed Baker

Past Recipes:
One year ago: Pumpkin Cake Bars with Cream Cheese Frosting
Two years ago: Za Zoom Meatballs

Thursday, November 15, 2012

Chicken Pot Pie Cupcakes

My kids love chicken pot pie! When I found this recipe I knew it would be a hit with my kids. They liked it so much that I made it twice in two weeks and that never happens in our house.

Printable Recipe

Chicken Pot Pie Cupcakes
2 cans refrigerated biscuits (8 or 10 count)
2 Tbsp olive oil
1 lb boneless skinless chicken breasts, cubed
1 (10.5 oz) can cream of chicken soup
1/4 cup chicken broth
1 1/2 cup frozen mixed vegetables (any kind)
1 tsp dried parsley
1 tsp onion powder
1/4 tsp pepper
2/3 cup shredded cheese

Heat olive oil in a large skillet. Add chicken and season with salt and pepper to taste. Cook until chicken in cooked through. Stir in cream of chicken soup, chicken broth, vegetables, parsley, onion powder, and pepper. Heat through. Stir in cheese.

While chicken mixture is cooking, spray muffin tins with cooking spray. Place each biscuit in the muffin tin. Press dough up the sides to the edge of the cup. Spoon mixture into biscuit cups. Bake at 400 for 12-15 minutes or until golden.

Makes 16-20 cupcakes

Recipe adapted from Between 3 Sisters

Past Recipes:
One year ago: Creamy Chicken and Noodles
Two years ago: Double Layer Pumpkin Pie

Tuesday, November 13, 2012

Cinnamon Roll Cake

This cake was so good. You get the same great flavors as a cinnamon roll but it's so much easier to make!

Printable Recipe

Cinnamon Roll Cake

Cake:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping:
1/2 cup butter, softened
1/2 cup brown sugar
1 Tbsp flour
1 Tbsp cinnamon

Glaze:
2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla

Preheat oven to 350. Mix together flour, salt, sugar, baking powder, milk, eggs, and vanilla. Slowly stir in melted butter. Pour into a greased 9x13 pan.

Mix together topping ingredients until combined. Drop evenly over batter. Swirl with a knife to mix into the cake batter. Bake for 28-32 minutes.

Mix together ingredients for the glaze. Drizzle over warm cake. Serve immediately.

Recipe adapted from Cookin' Up North

Past Recipes:
One year ago: Thanksgiving Ideas
Two years ago: Chicken Corn Chowder

Tuesday, November 6, 2012

Slow Cooker Cream Cheese Chili

Printable Recipe

Slow Cooker Cream Cheese Chili
2 lb chicken breasts
2 (15 oz) cans black beans, rinsed and drained
1 (15 oz) can corn, drained
2 (10 oz) cans diced tomatoes with green chiles, undrained
1 cup water
1 pkg ranch dressing mix
2 tsp cumin
2 Tbsp chili powder
2 tsp onion powder
1 (8 oz) pkg cream cheese

Place chicken in the bottom of a slow cooker. Combine beans, corn, tomatoes, water, ranch dressing mix, and spices. Pour over chicken. Place cream cheese on top of mixture. Cover and cook on low heat for 6-8 hours. Stir cream cheese into chili and shred chicken. Serve over rice or serve by itself topped with cilantro and Frito chips.

Serves 6

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Tomatillo Chicken Soup
Two years ago: Nachos

Thursday, November 1, 2012

Monday, October 29, 2012

Thursday, October 25, 2012

Mini Pumpkin Spice Donuts

My kids went nuts over these donuts! I have never seen them devour anything so fast. They were eating the donuts as I was dipping them in cinnamon and sugar. I couldn't keep up with them. I finally had to tell them to stop eating so I could have some. They told me these were the best donuts they've ever had.

Printable Recipe

Mini Pumpkin Spice Donuts
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

Coating:
4 Tbsp butter, melted
2/3 cup sugar
3 Tbsp cinnamon

Preheat oven to 350. Spray a mini donut pan with cooking spray and set aside.

In a medium bowl, mix together flour, baking powder, salt, and spices. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together oil, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients and mix until just combined.

Using a pastry bag or a spoon, carefully fill each donut cup with the batter. The donut cups should be full without overflowing. Bake for 8-9 minutes, until donuts spring back when gently touched. If using a large donut pan, bake for 12-15 minutes. Turn donuts onto a wire rack and cool for a few minutes.

Melt butter in a small bowl and combine sugar and cinnamon in another bowl. Dip each donut in butter, then coat in cinnamon-sugar mixture. Serve immediately.

Recipe adapted from Blue-Eyed Bakers

Past Recipes:
One year ago: Apple Pie Caramel Apples
Two years ago: Beef Stew

Monday, October 22, 2012

Chicken Cordon Bleu Florentine Casserole

If you're looking for something that is healthy, this is probably not the dish for you. But if you're looking for something that is totally packed with flavor, here you go. I wasn't sure if my kids would like this since it has gorgonzola cheese in it. So I didn't tell them. My kids loved this! It's very rare that all 4 of my kids have seconds. My 3 older kids actually had thirds! This was so delicious. Definitely a new family fave!

Printable Recipe

Chicken Cordon Bleu Florentine Casserole
4 cups campanelle pasta
3 Tbsp butter
3 Tbsp flour
2 1/2 cups milk (1% or 2%)
1/2 tsp salt
1/4 tsp peper
2 cups (8 oz) shredded Italian blend cheese
6 oz crumbled gorgonzola cheese
1 Tbsp olive oil
2 cloves garlic, minced
1 lb chicken, cooked and shredded
9 oz ham, cubed
1 box frozen spinach or 6-8 oz fresh spinach (blanched)
1/4 cup Italian bread crumbs
1/4 cup parmesan cheese
2 tsp olive oil

Preheat oven to 350. Cook pasta according to directions. Drain and set aside.

In a large saucepan, melt butter over medium heat. Add flour and stir for 1 minute. Slowly whisk in milk. Bring to a boil, whisking the entire time, until bubbly and thick. Stir in salt and pepper. Add Italian cheese and gorgonzola cheese. Stir until melted and mixed well. Set aside.

Heat 1 Tbsp olive oil in a large skillet. Add garlic and stir 1 minute or until fragrant. Add chicken and season with salt and pepper to taste. Saute for a few minutes. In a 9x13 baking dish, mix together pasta, chicken mixture, ham, spinach, and cheese sauce. Mix well.

Stir together bread crumbs, parmesan cheese, and 2 tsp olive oil. Sprinkle over pasta and bake uncovered for 15-20 minutes or until golden.

Serves 6

Recipe adapted from LDS Living

Past Recipes:
One year ago: Easy Caramel Popcorn
Two years ago: Chicken and Black Bean Burritos

Monday, October 15, 2012

Mini Pumpkin Pie Crescents

I love fall and all of the flavors, including pumpkin. My kids loved these. They gobbled them up so fast.

Printable Recipe

Mini Pumpkin PIe Crescents
2 tubes refrigerated crescent rolls
4 oz cream cheese, softened
1 cup canned pumpkin (not pumpkin pie filling)
2 Tbsp pumpkin pie spice, divided
7 Tbsp sugar, divide
1 Tbsp ground cinnamon

Combine cream cheese, pumpkin, 1 Tbsp pumpkin pie spice, and 3 Tbsp sugar. Beat until fluffy and creamy. Set aside.

Roll out each crescent. Cut lengthwise into 2 pieces. Spread a small amount of filling on each crescent, starting at the wider end and spreading halfway down the crescent. Roll up starting from the wider end.

Mix together 4 Tbsp sugar, 1 Tbsp pumpkin pie spice, and 1 Tbsp cinnamon. Roll each crescent in cinnamon mixture and place on an ungreased baking sheet. Bake at 375 for 15-18 minutes.

Makes 32 crescents

Recipe adapted from Six Sisters Stuff

Past Recipes:
One year ago: Frozen Reese's Peanut Butter Pie
Two years ago: Chicken with Pan Sauce

Tuesday, October 9, 2012

Crock Pot Chicken Enchilada Soup

Printable Recipe

Crock Pot Chicken Enchilada Soup
3 Tbsp butter
3 Tbsp flour
1 cup chicken broth
2 cups milk (1% or 2%), divided
1 can (10 oz) enchilada sauce
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chiles, undrained
1 pkg (12 oz) frozen corn
1 medium onion, diced
1 green bell pepper, diced
1 1/2-2 lb boneless skinless chicken breasts

In a large skillet, melt butter over medium heat. Stir in flour until smooth. Whisk in chicken broth and 1/2 cup of milk. Bring to a a gentle boil, stirring constantly, until it thickens. Remove from heat and whisk in enchilada sauce and remaining milk. Set aside.

In a crock pot, combine the beans, tomatoes, frozen corn, onion, and bell pepper. Place chicken on top of this mixture. Pour the sauce over the chicken and vegetables in the crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Right before serving, shred the chicken and return to crock pot. Serve topped with cheese, cilantro, sour cream, and tortilla chips.

Serves 6

Recipe adapted from Table For Two

Past Recipes:
One year ago: Layered Salad with Creamy Herb Dressing
Two years ago: Layered Chicken and Black Bean Enchilada Casserole

Friday, October 5, 2012

Chipotle Lime Glazed Shrimp

Printable Recipe

Chipotle Lime Glazed Shrimp
2 Tbsp vegetable oil
1 1/2 lbs shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp pepper
1/8 tsp sugar

glaze:
1-2 tsp chipotle chile in adobo sauce, minced
4 tsp brown sugar
2 Tbsp lime juice
2 Tbsp cilantro, chopped

Combine all ingredients for the glaze. Set aside.

Toss shrimp with salt, pepper, and sugar. In a large skillet, heat 1 Tbsp of the oil on high heat until smoking hot. Add half of the shrimp to the pan in a single layer. Cook for 1 minute until spotty brown and the edges turn pink. Remove pan from heat. Using tongs, flip each piece of shrimp. Let stand until center is opaque, about 30 seconds. Transfer shrimp to a large bowl. Add remaining vegetable oil to the skillet. Repeat with remaining shrimp. Cook for 1 minute, remove from heat, and flip each shrimp. Let stand for 30 seconds. Return the first batch of shrimp to the skillet. Add chipotle mixture and toss to mix well. Cover and let stand until cooked through, about 1-2 minutes. Serve over rice or in tortillas.

Serves 4-6

Recipe adapted from Love and Olive Oil

Past Recipes:
One year ago: Swedish Meatballs
Two years ago: Caramel Snickers Brownies

Tuesday, October 2, 2012

Cookies & Cream Cheesecake Cupcakes

I can't think of a better combination than Oreos, cheesecake, and cupcakes. These were so delicious! Oh, and for cheesecake, these were actually pretty easy to make.


Cookies & Cream Cheesecake Cupcakes
1 pkg oreos, divided (12 coarsely crushed and 27-30 whole)
2 lbs cream cheese at room temperature
1 cup sugar
1 tsp vanilla
4 large eggs at room temperature, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275. Line muffin tins with paper liners. Place one cookie in the bottom of each liner.

In the bowl of a stand mixer, beat cream cheese at medium speed until smooth. Gradually add sugar until combined. Beat in vanilla. Drizzle in eggs a little at a time until combined. Beat in sour cream and salt. Stir in crushed cookies by hand. 

Divide filling among cups, filling almost to the top. Bake until set, about 22 minutes, rotating pans halfway through baking. Transfer to a wire rack and cool for 15 minutes. Remove from muffin tins and refrigerate for at least 4 hours before serving.

Makes 27-30 cupcakes 

*The original recipe calls for 42 cookies to make 30 cupcakes but there were 39 cookies in one package of Oreos so I made 27 cupcakes.

Recipe adapted from Handle the Heat

Past Recipes:

Tuesday, September 25, 2012

Favorite Fall Soups

I love this time of year! I love the changing weather and the fall colors. I love Halloween time and getting back into a routine with the kids in school. But the thing I love the most about fall is making soup. There's nothing better on a cold day than a hot bowl of soup. I decided to compile a list of my favorite fall soups. I hope you enjoy!









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