Outback Chicken Alice Springs Chicken

This was a wonderful dish.  I especially loved the honey mustard sauce and would love to use that for a chicken fingers dipping sauce.

Outback Chicken Alice Springs Chicken
by Fabulously Creative

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices
1 cup sliced fresh mushroom (optional)
2 cup shredded Colby/Jack cheese

1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes


First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.

To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

Chili con Queso Dip

Chili con Queso Dip
by Little Birdie Secrets

1 can regular chili (just beans, not meat--we like Nalley's or Hormel)
1 can jalepeno chili (same brand)
1 8 oz. block cream cheese (use the full-fat stuff--it's worth it!)

 Combine all ingredients in a saucepan over medium-high heat. Stir until cheese is melted and combined well with the chili. Serve warm with tortilla chips.

Lasagna Roll Ups

Everyone loved these roll ups!

Lasagna Roll Ups
by Cooking Classy

4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste

1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper

12 uncooked lasagna noodles

Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture. Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets. Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine. Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.

(Crockpot) Dulce De Leche

Dulce De Leche

by Mel's Kitchen Cafe

2 (14-ounces each) cans sweetened condensed milk
1-2 teaspoons pure vanilla extract or vanilla paste, optional
3 (1/2 pint each) canning jars with lids and rings
Water

Open the cans of sweetened condensed milk and portion them equally into the three canning jars. Wipe the tops and sides of the canning jars, if needed, in case any of the sweetened condensed milk spilled down the sides. Place a lid and ring on the canning jar and screw tightly to seal. Put the three canning jars in a slow cooker and cover with water by one inch. It doesn’t matter whether the jars are laying on their side or standing up straight – do what works best for the size of slow cooker you have. Place the lid on the slow cooker and set to low for 8-9 hours, until the dulce de leche is deep golden brown. Carefully remove the jars from the hot water and let them cool. If desired, open the jars and stir in 1/2 – 1 teaspoon vanilla extract into each jar. Replace the lids and rings and store in the refrigerator.

(Crockpot) Apple Butter

This apple butter is amazingly good!

Apple Butter
by My Baking Addiction

6 1/2 pounds apples - peeled, cored and sliced
1 cup granulated sugar
1 cup light brown sugar, lightly packed
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 tablespoon pure vanilla extract

Place the apples in a slow cooker. In a medium bowl, combine sugars, cinnamon, nutmeg cloves and salt. Pour the mixture over the apples and mix well. Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours. Use an immersion blender to puree the apple butter until smooth. Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze. Serve on breads, muffins, pork chops or just eat it with a spoon. Makes 4 pint size jars.

Strawberry Lemonade Pops

These were a little too tart for my taste.  I think next time I'll add some sugar, or make sure my strawberries are sweeter.

Strawberry Lemonade Pops
by Zoku

1 cup lemonade
4 oz hulled strawberries

Add lemonade and strawberries to a blender and puree until smooth. Strain through a mesh sieve into a measuring cup, using a spoon to push it through faster. If the mixture is foamy, let it sit for 20 minutes to settle down. Then give it a gentle stir before assembling pops.

Remove The Quick Pop™ Maker from your freezer, insert sticks and pour the strawberry lemonade blend into molds until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy! Repeat with remaining 3 pops.

(Crockpot) Pot Roast

This pot roast was good and extremely easy, however I still like the way my mom makes it better.  I'm going to have to get the recipe from her when I visit.

Pot Roast

by Marie's Cooking Adventures

2-5 pound pot roast (any kind)
1 envelope ranch dressing (dried)
1 envelope Italian dressing
1 envelope brown gravy mix
Potatoes and Carrots
1 to 1-1/2 cup water

If you wanted carrots and potatoes in your CrockPot, cut them to your liking and put in the bottom of your CrockPot. Put Roast on top of vegatables. Sprinkle all 3 spice envelopes on top. Add the water. Cook on LOW for 6-10 hours until tender and veggies cooked through.

Cherries & Cream Pops

I bought myself a toy for the summer... The Zoku Quick Pop maker.  This was the first recipe I tried and it was great!  Of course you don't need a Zoku, but it does make it lots of fun.

Cherries & Cream Pops
by Zoku

6 ounces fresh pitted cherries
½ cup Greek vanilla yogurt
½ cup whole milk
1 tablespoon granulated white sugar

In a blender, combine cherries, yogurt, milk, and sugar. Blend until throughly combined and smooth.

Remove Zoku Quick Pop Maker from the freezer. Insert sticks and pour the Cherry base into each cavity until you reach the fill line. Let freeze completely and remove the pops with the Super Tool. Repeat with remaining pops.

(Crockpot) Chicken & Stuffing

This was so good.  This to me is comfort food.

Chicken & Stuffing

by Taste of Home

4 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/4 cups water
1/4 cup butter, melted
1 package (6 ounces) corn bread stuffing mix (I used stovetop)

Place chicken in a greased 3-qt. slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170°.

Chocolate Chip Mint Cupcakes

Our Relief Society made these for mothers day and they were amazing!!  Laura was nice enough to share the recipe with me.

Chocolate Chip Mint Cupcakes

1 box chocolate cake mix (chocolate fudge, devil's food, etc...probably not german choc)
1 (3.9oz) box chocolate instant pudding
4 eggs
1 cup (8 oz container) sour cream
1/2 cup water
1/2 cup oil
1/2 1 package (6 oz) mini chocolate chips

Mix all ingredients except the chocolate chips, then add chips.  Bake at 350 until done, about 18-23 minutes.  Laura said she made homemade frosting and added mint flavoring.

(Crockpot) Hot Fudge Cake

Photo by Taste of Home

This cake is very rich.  To me the vanilla ice cream was a must!

Hot Fudge Cake 
by Taste of Home

1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream.

(Crockpot) Salsa Chicken

I've been trying to use my crockpot every Friday night.  I found this recipe from Chef Mommy and Ernest and I both loved it!

Salsa Chicken
by Chef Mommy

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package or 1 TBSP of taco seasoning
1 cup sour cream
cilantro, green onions, or olives for serving (optional) (Chef Mommy added shredded cheddar-jack, black beans and scallion on top)

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Stuffed Shells with Meat Sauce

Stuffed Shells with Meat Sauce 
by The On-Call Cook 

 Sauce:
1/2 lb hamburger
1/2 onion, chopped
2 tsp minced garlic
15 oz tomato puree
6 oz tomato paste
1 tsp sugar
1/2 tsp black pepper
1 tsp basil
1 tsp salt

Shells:
1 cup broccoli (optional)
1 carrot (optional)
1/4 cup chopped onion (optional)
1/2 lb ricotta
1 1/2 cup mozzarella
1 egg, lightly beaten
1/4 cup Parmesan cheese
2 tsp basil
Jumbo pasta shells, cooked and drained

Brown the hamburger and onion in a large saucepan. Once it is browned, remove the grease. Add the remaining sauce ingredients and let it simmer for 45 minutes.

Preheat the oven to 350.

 Start the water for the shells. Once the water is boiling, add the shells and cook for the minimum time listed on the package. Meanwhile, combine the ricotta cheese, 1 c mozzarella cheesethe egg, and the Parmesan cheese. Mix it all together. Place the broccoli, carrot, and onion in a food chopper and pulse until it's really small. Add the vegetable mixture and basil to the cheese mixture. Spread some of the marinara sauce on the bottom of the baking dish. Scoop some of the cheese mixture into the cooked shells. Place the stuffed shells into the baking dish. Top with more marinara. Sprinkle with the remaining 1/2 c of mozzarella. Bake, covered, for 35 minutes.

Traditional Southern Deviled Eggs

To my surprise, my son had never eaten a deviled egg before!

Traditional Southern Deviled Eggs
by Paula Dean 

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

"Carrots" - Chocolate Covered Strawberries

I saw this idea on Pinterest and knew we had to recreate it.  I used white chocolate and orange food coloring.  Next time I think we need to use a little more orange for a deeper color.

Kool-Aid Dyed Eggs

 Kool-Aid Dyed Eggs

This year we followed Jen Renee's tutorial for dying Easter eggs.  We used 1 pack of Kool-Aid and 2/3 cup water.  

The colors turned out beautiful...

except for the red. 

We still think it's pretty, but it turned out a little speckled, instead of a solid color

Easter Egg Hunt Lunch

Ready!

This cute idea of an Easter Egg Hunt Lunch has been on many different blogs.  I knew Hannah would love it, so today I made her lunch and divided it up into twelve plastic Easter eggs.  

After they were hidden, Hannah started hunting for the eggs.

   

She's almost there!  Only 4 left to go.  

Here's the complete "lunch" 

 I didn't have any chips small enough to fit into the eggs so I used white cheddar popcorn as a replacement.  Next year I'll make sure to have cheetos on hand. The other items were a peanut butter sandwich, strawberries, cashews, and one candy. I am buying the jumbo sized eggs for next year's lunch.  She's only 6, so this size was fine, but don't think that will last too much longer.  

The food wasn't anything Hannah hasn't had before, or anything "extra special".  But she thought it was the best.  Hannah said, "Man!  I love this lunch!"

Chocolate Chip Cookie Delight

photo by Taste of Home

Chocolate Chip Cookie Delight
by Taste of Home

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
3 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
1 package (3.4 ounces) instant vanilla pudding mix

Chopped nuts and chocolate curls, optional

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.

Ham and Cheese Sliders

These were amazing!

Ham and Cheese Sliders 
by The Girl Who Ate Everything

24 good white dinner rolls
24 pieces good honey ham (I used Honeybaked Ham)
24 small slices Swiss cheese (I used cheddar for Jeff's sandwiches) 
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy Seed Sauce

1 Tablespoon poppy seeds (I didn't add this to the sauce, but just sprinkled some on the tops... not everyone in my family likes poppy seeds)
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 15-20 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Holly's Bread Recipe

We have been eating this every day for breakfast and snacks.  It's whole wheat and wonderful!

Holly's Famous Bread Recipe
by Holly Foster

1 1/2 cup Warm Water

1/3 cup Brown Sugar

1 TBSP & 1 tsp Yeast

1 cup Bread White Flour

4-6 cups Whole Wheat Flour

1 1/2 cup Warm Unsweetened Applesauce

2 tsp Salt

1/4 cup Oil or 1 cup Grown Flax Seed

Grease two loaf pans. Put yeast, water and brown sugar in mixing bowl. Let stand until bubbly and doubled. Add remaining ingredients. Mix and let rise until doubled in size. Knead down and divide into loaf pans. Let rise again. Bake at 350 degrees for 30-35 minutes. **Splenda brown sugar may be substituted, use half of the amount called for.

Chocolate Chip Muffins

Chocolate Chip Muffins
by My Baking Addiction


2 cups all-purpose flour
1/3 cup light brown sugar, packed 1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 eggs, lightly beaten
2/3 cup whole milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups milk chocolate chips (I used white chocolate chips

Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.

Baked Ziti

This turned out really wonderful!  It had a great flavor and everyone ate it up.

Baked Ziti
by Marci Coombs

1 pound ziti
1 onion
1pound ground beef or sausage - I might use 1/2 and 1/2
2 jars spaghetti sauce
6 oz. sliced provolone cheese
1 1/2 cups sour cream
6-9 ounces grated mozzarella cheese
2 Tbsp. grated parmesan cheese

Preheat oven to 350. Boil pasta 8-10 minutes. Brown hamburger and onion and then add the spaghetti sauce. Use a 10 x 13 dish and layer as follows: Half the pasta, all the provolone, all of the sour cream, half the sauce mixture, remaining pasta, all of the mozzarella, and the remaining sauce mixture. Top with parmesan cheese. Bake for 30 minutes covered with tin foil and then 10-15 more minutes uncovered...until cheese is bubbly.

Baked Potato Skins

I made these for Super Bowl and they turned out great!

Baked Potato Skins
by Taste of Home 

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. In a small bowl, combine the oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475° for 7 minutes on each side or until crisp. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Banana Bread - America's Test Kitchen

A friend gave me a large box of bananas to which I... froze 15 for smoothies, dehydrated 30, and made 8 loaves of banana bread!  I used this recipe and it turned out really good.

Banana Bread
by America's Test Kitchen (but found posted here)

Butter a non-stick bread pan, then flour well. (The flour is really important for the bread to “climb” against while baking.)

Combine and mix well the following dry ingredients in a bowl and set aside:
2 cups all purpose flour
¾ cup sugar
½ cup toasted coarsely chopped walnuts
½ teaspoon baking soda
½ teaspoon salt

In another medium bowl, coarsely smash 3 ripe bananas (use a large spoon or spatula and don’t puree – the banana needs to be chunky) To the bananas, add and combine: (but try not to reduce the banana chunks)

2 large eggs, beaten
6 Tablespoons melted butter
1 teaspoon vanilla
¼ cup buttermilk or plain yogurt

 Pour the wet ingredients into the dry ingredients and gently FOLD until the flour is thoroughly moistened. Pour into the prepared bread pan and spread the mixture evenly across the top. Bake in a preheated 350-degree (F) oven for 45-50 minutes.

Lemon Garlic Chicken

I made this last night and my son said it was great... he even had it for breakfast today!  Now that's good :)

Lemon Garlic Chicken
by Mels Kitchen Cafe 

juice of 1 lemon, approximately 3 TBSP
3 TBSP olive oil
1 tsp minced garlic,
about 2 medium cloves
1 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1 lb chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe. Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Tacoritos

photo by Taste of Home

Tacoritos
by Taste of Home

1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups water
3 TBSP chili powder
1 tsp garlic salt
1 pound ground beef
1 pound bulk pork sausage
1/4 cup chopped onion
1 cup refried beans
8 flour tortillas (8 inches), warmed
3 cups (12 ounces) shredded Monterey Jack cheese
Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through. Spread 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 8 servings.