Chocolate Strawberry Shortcake Whoopie Pies Recipe

June 12, 2012 by Leave a Comment
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Chocolate Strawberry Shortcake Whoopie Pies
Recipe Type: Dessert
Prep time: 20 mins
Total time: 20 mins
Serves: 16
Ingredients
  • 1 pkg. (2-layer size) chocolate cake mix
  • 3/4 cup water
  • 1/2 cup oil
  • 3 eggs
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 3 cups fresh strawberries, sliced
Instructions
  1. HEAT oven to 350ºF.
  2. BEAT first 4 ingredients with mixer until well blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  3. BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended.
  4. SPREAD about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with strawberries and remaining cookies.

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Filed Under: Desserts, Recipes

Blueberry Cobbler Recipe

June 11, 2012 by Leave a Comment
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Blueberry Cobbler
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 6
Ingredients
  • 2 1/2 cups fresh or frozen blueberries
  • 1 teaspoon vanilla extract
  • 1/2 lemon, juiced
  • 1 cup white sugar, or to taste
  • 1/2 teaspoon all-purpose flour
  • 1 tablespoon butter, melted
  • 1 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 6 tablespoons white sugar
  • 5 tablespoons butter
  • 1 cup milk
  • 2 teaspoons sugar
  • 1 pinch ground cinnamon
Instructions
  1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
  2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
  3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
  4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean – of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

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Filed Under: Desserts, Recipes

Cowboy Mashed Potatoes Recipe

June 11, 2012 by Leave a Comment
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Cowboy Mashed Potatoes Recipe
Recipe Type: Side Dish
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Serves: 10
Ingredients
  • 1 pound red potatoes
  • 1 pound Yukon Gold (yellow) potatoes
  • 1 fresh jalapeno pepper, sliced
  • 12 ounces baby carrots
  • 4 cloves garlic
  • 1 (10 ounce) package frozen white corn, thawed
  • 1/4 cup butter
  • 1/2 cup shredded Cheddar cheese
  • salt and pepper to taste
Instructions
  1. Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot.
  2. Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.

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Filed Under: Recipes, Sides

Antipasto Pasta Salad Recipe

June 11, 2012 by Leave a Comment
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Antipasto Pasta Salad
Recipe Type: Appetizer
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 12
Ingredients
  • 1 pound seashell pasta
  • 1/4 pound Genoa salami, chopped
  • 1/4 pound pepperoni sausage, chopped
  • 1/2 pound Asiago cheese, diced
  • 1 (6 ounce) can black olives, drained and chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, chopped
  • 3 tomatoes, chopped
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • salt and ground black pepper to taste
Instructions
  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
  2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
  3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

 

Filed Under: Appetizers, Recipes

Balsamic Garlic Chicken Breasts Recipe

June 11, 2012 by Leave a Comment
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Balsamic Garlic Chicken Breasts
Recipe Type: Entree
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 4
Ingredients
  • 4 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 3/4 pound fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1/4 cup balsamic vinegar
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter
Instructions
  1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  2. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  3. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

 

Filed Under: Main Dishes, Recipes

Crepes

June 10, 2012 by Leave a Comment
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Crepes
Recipe Type: Dessert
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Ingredients
  • 1 cup flour
  • 1 1/2 cups milk
  • 2 eggs
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
Instructions
  1. Combine flour, milk, eggs, and oil.
  2. Add salt.
  3. Heat a lightly greased 6 inch skillet; remove from heat.
  4. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
  5. Return to heat; brown on one side only.
  6. To remove, invert pan over paper toweling.
  7. Repeat with remaining batter.
  8. Fill with your favorite filling.
  9. Here’s a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.

 

Filed Under: Desserts, Recipes

Crock Pot Beef Roast

June 10, 2012 by Leave a Comment
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Crock Pot Beef Roast
Recipe Type: Entree
Prep time: 5 mins
Cook time: 9 hours
Total time: 9 hours 5 mins
Serves: 8
Ingredients
  • 1 (4 -5 lb) beef roast, any kind
  • 1 (1 1/4 ounce) package brown gravy mix, dry
  • 1 (1 1/4 ounce) package dried Italian salad dressing mix
  • 1 (1 1/4 ounce) package ranch dressing mix, dry
  • 1/2 cup water
Instructions
  1. Place beef roast in crock pot.
  2. Mix the dried mixes together in a bowl and sprinkle over the roast.
  3. Pour the water around the roast.
  4. Cook on low for 7-9 hours.

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Filed Under: Main Dishes, Recipes

Ham and Potato Soup

June 9, 2012 by Leave a Comment
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Ham and Potato Soup
Recipe Type: Appetizer, Soup
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 8
Ingredients
  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
Instructions
  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

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Filed Under: Appetizers, Main Dishes, Recipes

Chicken and Spinach Risotto

June 9, 2012 by Leave a Comment
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Chicken and Spinach Risotto
Recipe Type: Entree
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 6
Ingredients
  • 1Tbsp. oil
  • 1lb. boneless skinless chicken breasts, cut into bite-sized pieces
  • 4cups baby spinach leaves, washed, dried
  • 1-1/2cups instant white rice, uncooked
  • 1cup grape or cherry tomatoes
  • 1can (10-1/2 oz.) condensed chicken broth
  • 1/2cup water
  • 1/4cup KRAFT Grated Parmesan Cheese
Instructions
  1. HEAT oil in large deep nonstick skillet on medium heat. Add chicken; cook 10 min. or until chicken is cooked through, stirring frequently.
  2. ADD spinach, rice, tomatoes, broth and water; mix well. Bring to boil. Reduce heat to low; cover. Simmer 5 min., stirring occasionally.
  3. STIR in the Parmesan cheese.

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Filed Under: Main Dishes, Recipes

Chicken Pot Pie Recipe

June 9, 2012 by Leave a Comment
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Awesome Chicken Pot Pie
Recipe Type: Entree
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Serves: 8
This will tempt your tummy with a taste of yummy! Excellent recipe and easy to make! Enjoy!
Ingredients
  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

 

Filed Under: Main Dishes, Recipes
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