Monday, February 10, 2014

Crock Pot Spicy Barbecue Kielbasa

Crock Pot Spicy Barbecue Kielbasa

2 cups ketchup
1/2 cup light brown sugar
1 tbsp Worcestershire Sauce
2 tsp Creole mustard
1 tsp hot sauce
1 medium onion, finely chopped
1/2 cup bourbon
2 lbs kielbasa, cut into 1/2 inch rounds

Combine all ingredients in the crock pot.

Cover and cook on low for 4-5 hours, until sausage is hot.

This recipe comes from Timmile Tips!

Cold Corn Dip

Cold Corn Dip

3  cans Mexican-style corn
1  can diced green chilies, drained
1 can diced jalapenos diced, drained
1/3 diced onions
8 ounce  sour cream, I use reduced fat
3/4 cup mayonnaise
10 ounces shredded Cheddar cheese

In a medium-size mixing bowl, combine Mexican-style corn, green chilis,  onions, sour cream, jalapenos, mayonnaise, and cheddar cheese. Mix well. Refrigerate for at least 2 hours and serve with corn chips.

This recipe comes from the blog, "Recipes we Love."

Charleston Cheese Dip


A good friend made this at a party a few months ago - it was so delicious and everyone raved about it!  I found the recipe and made it myself - oh yum - just as good.  The second time I made this, I added 1 can of chopped green chilies and it made a world of difference!  Yum!

Charleston Cheese Dip

1/2 cup mayonnaise
One 8-ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 sm. can of chopped green chilies
1 dash cayenne pepper
8 butter crackers, crushed, such as Ritz
8 slices bacon, cooked and crumbled
Corn chips, crackers or bagel chips, for serving
Preheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper.

Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

This recipe comes from The Food Network.

Apple-Sausage Mac and Cheese

This was delicious!  I've made quite a few versions of Mac and Cheese, but this one was truly tasty!  I didn't have any Chicken-Apple Sausage on hand, but I did have some Pineapple-Bacon Sausage in the freezer so I used that. 

Apple-Sausage Mac and Cheese

4 tablespoons unsalted butter, plus more for the dish
Kosher salt
3/4 pound medium pasta shells
1/2 cup diced onion
6 ounces chicken-apple sausage, sliced 1/2 inch thick
1 tablespoon mustard powder
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
3 cups apple juice
1 pound monterey jack cheese, shredded (4 cups)
1/2 pound extra-sharp cheddar cheese, shredded (2 cups)
1/2 cup sour cream
35 small butter crackers (1 sleeve Ritz), crushed
Preheat the oven to 350 degrees F. Butter a 2 1/2 -quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.

Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the sausage, mustard powder, cayenne and 1 teaspoon salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.

Slowly stir about three-quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove from the heat. Stir in the pasta and sour cream.

Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25 to 30 minutes. Let rest 10 minutes before serving.

This recipe comes from The Food Network.

Friday, January 10, 2014

Delicious Pot Roast


Delicious Pot Roast

3-4 pound pot roast
1 can of condensed cream of mushroom soup
2 packets of Liptons onion soup mix
1 cup of dark beer like Guinness or similar (you can leave this out if you want and just add more stock)
1/2 cup of beef stock
3-4 stalks of celery (rough chop into 2 inch pieces)
Large bag of baby cut carrots
4 parsnips (rough chop into 2 inch pieces)
1 yellow onion (sliced)
1 box of baby bella mushrooms (sliced)
salt and pepper

Prepare all of the vegetables and place at the bottom to make a bed for your meat.

Take out your roast sprinkle with salt and pepper and place on top of veggies.

In a small bowl, mix together the rest of the ingredients and then pour the whole mixture over the roast.  Put the cover on your crock pot and set the dial for medium/low for 8 hours.

Serve with mashed potatoes.

Taken from First Home Love Life - what a great blog!

Million Dollar Spaghetti


This recipe is posted all over Pinterest so I knew that I needed to try it.  A few comments - I found it to be a little bland, so next time I'm going to use a very flavorful garlic marinara and I will add mushrooms to the sauce.  I used more sauce than the recipe suggested, so as long as you use one of the large jars of marinara sauce, you should be fine.  It was definitely simple and the leftovers were great!
Million Dollar Spaghetti
1 lb of ground beef
1 large jar of spaghetti sauce
8 oz sliced mushrooms
8 oz of cream cheese
1/4 cup sour cream
1/2 lb cottage cheese
1/2 cup butter (1 stick)
1 pkg spaghetti 16 oz
Grated mozzarella and parmesan cheese
Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm).  Drain and set aside until ready to assemble.

Combine the cream cheese, sour cream and cottage cheese until well blended.

Brown  your hamburger and when done, drain well.  Combine the hamburger with your spaghetti sauce and mushrooms.

Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.

Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.

Pour the rest of the noodles on top of the cream cheese mixture.  Put a few more slices of butter on top of the noodles.  

Pour your spaghetti and meat sauce on top of your noodles.

Put it into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.  Slice and serve like you would lasagna.

This recipe can be found all over Pinterest, but I found it at Made from Pinterest.

Stuffed Corn Bake

Stuffed Corn Bake

1 can corn, drained
1 can creamed corn
1 pkg (6oz) Stove Top Stuffing, chicken flavored
1/2 cup butter, melted (unsalted, if you have it)
1/2 cup water
1/2 tsp garlic powder

Combine all ingredients in a large mixing bowl. Stir until ingredients are well incorporated and stuffing has become moistened. 
Pour into a 2 quart baking dish and bake at 350 for about 30 minutes. Allow dish to cool for about 5 minutes before serving.
I found this recipe from Mostly Homemade Mom.

Cream Cheese Chicken Chili in the Crock Pot


Cream Cheese Chicken Chili 

1 can black beans
1 can sweet corn, undrained
1 can Rotel diced tomatoes and green chilis, undrained
1 package of dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Turn crock pot on high, Place frozen chicken in crock pot and top with black beans, sweet corn, Rotel tomatoes, ranch dressing seasoning, cumin, chili powder, and onion powder. Stir that together to combine and put cream cheese on top without stirring it in. Cook it on low for 6-8 hours.  Shred the chicken and mix together.  Serve.

This recipe came from Muncher Cruncher.

Tuesday, July 30, 2013

Chewy Cranberry and White Chocolate Chip Cookies

Chewy Cranberry and White Chocolate Chip Cookies
1.5 cups (3 sticks) unsalted butter, softened to room temperature
1.5 cups dark brown sugar
1/2 cup granulated sugar
2 large egg, at room temperature
4 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons cornstarch
2 teaspoon baking soda
1 teaspoon salt
1.5 cups white chocolate chips (11 oz bag)
1.5 cups dried cranberries
Line an ungreased cookie sheet with parchment paper or silicone baking mat. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in white chocolate chips & dried cranberries. Chill dough (covered) for 30 minutes or up to 3 days.
Preheat oven to 350F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet OR used a standard-sized cookie scoop. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 9 minutes. Remove and let cool for 5-10 minutes on the cookie sheet.  If the cookies are a little puffy, lightly press down on them with the back of a spoon. Transfer to cooling rack.  Be sure you do not place dough on cookie sheets until the pans are completely cool.

 This recipe comes from Sally's Baking Addiction.  She has soo many delicious recipes! 

Monday, July 29, 2013

Cajun Chicken Pasta


Cajun Chicken Pasta

8 ounces uncooked linguine1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray

Prepall your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Setaside.

Seasonchicken generously with Cajun seasoning, garlic powder and salt.

Prepare pasta in salted water according to package directions.

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and addhalf of the chicken. Sauté5 to 6 minutes or until done, set asideon a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes

Add mushrooms and tomatoes and sauté3-4 more minutes or until vegetables are tender. Seasonwith 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pourin slurry stirring about 2 minutes.

Return chicken to skillet; adjustsalt and Cajun seasoning to taste, cookanother minute or two until hot, then addlinguine; tosswell to coat. Topwith chopped scallions and enjoy!

Weight Watchers: 8 Points+

This recipe came from - what an amazing website - check it out!