Tuesday, December 16, 2014

Amazing Taco Dip

OH TACO DIP OH TACO DIP, I REALLY LOVE YOU TO GRACE MY LIPS!

I am not a song writer, but I did make a mean taco dip last weekend....


I usually make the traditional layered beans, salsa, sour cream, etc..but I tried something new this time and it was magic. Everyone wants the recipe, so here it is!



Amazing Taco Dip

1 (8 oz) block of cream cheese, softened
1 cup sour cream
1 cup French onion dip (I used Helluva)
1 pack taco seasoning
Shredded Lettuce
Picante Sauce
Shredded Cheese
Chips for serving

Use an electric mixer to mix salsa, sour cream, dip and taco seasoning. Spread on a platter and top with desired amount of lettuce, picante sauce and cheese. 


Dig in!

Saturday, November 29, 2014

Easy-Creamy Alfredo

This is another MIL jewel....

She got the recipe out of one of those books a church or large group of people will put out of their recipes for a fund raiser type deal.....know what I mean? That was a big sentence, anyway.

It's supposed to be a copy cat Olive Garden Fettucine Alfredo recipe, to me it doesn't taste like it....but it's fabulous. There's only 4 ingredients, not including pasta. You'll eat until you can't breath, so wear stretchy pants....:)




Easy-Creamy Alfredo

1 (8 oz) block of cream cheese, cut into pieces
3/4 cup grated Parmesan cheese
1/2 cup butter
1/2 milk
8 ozs pasta of choice, cooked and drained

In a large saucepan, combine all but pasta. Heat over medium and stir constantly until cheese melts and sauce is smooth. Toss pasta with sauce, coating well. 


Dig in!

Monday, October 27, 2014

Toasted Cereal and Almond Snack Mix





Toasted Cereal and Almond Snack Mix

2 cups Golden Grahams
2 cups Cinnamon Toast Crunch
2 cups oats
1 cup sliced almonds
1/2 cup butter
1/4 cup packed brown sugar
1/3 cup maple syrup

Heat Oven to 300. Line a large cookie sheet with foil, spray with cooking spray. In a large bowl, mix cereal, oats and almonds. Set aside.

In a 1-quart saucepan, heat butter, brown sugar and syrup over medium, stirring frequently, until butter is melted and mixture boils. Pour over cereal mixture, stir until well coated. Spread evenly on cookie sheet with a rubber spatula.

Bake 35-40 minutes, until almonds are golden brown. Cool completely.

Eat it by the handful, and also yummy over yogurt!

Store in tightly covered container.

Friday, October 24, 2014

Wild Rice Salad with Cashews


I know I have been a little absent lately, I am sorry.

I started a local all-natural co-op and that's been my computer time lately. Also, I am trying to 'get my life back together' in areas like cleaning and organizing, the house has been a bit 'tumbled' since early pregnancy with Luke. I also haven't been cooking as much, just hasn't been my focus lately! I have a ton of ideas I want to try out though, so I will be posting more!

This is one of my favorite ways to eat rice, and you'll love it too!

This cold rice salad makes an excellent side or a main dish served in an avocado like we did. I think it would even be good served inside of a roasted red pepper.



Wild Rice Salad with Cashews

1 cup uncooked wild rice, or wild rice blend (we used Uncle Ben's the night I took the picture and just left out the seasoning pack)
4 cups chicken broth
3 tablespoons olive oil
1 1/2 cups chopped red bell pepper
3/4 cup cashews, coarsely chopped

Dressing:
3 tablespoons seasoned rice vinegar or apple cider vinegar
2 tablespoons olive oil
1 tablespoon sesame oil
1 clove garlic, minced
1/4 teaspoon salt
Dash of pepper

Rinse and drain rice in cool water.

In a saucepan, bring rice and broth to a boil over high. Reduce to simmer and cover for 45 to 50 minutes until rice is tender. Drain excess liquid and set rice aside. 

In a medium skillet, heat 3 tablespoons oil over medium high. Add peppers and cook 3 to 5 until tender. Add cashews. Cook for 2 to 3 more until nuts begin to brown. Remove from heat. In a large bowl, mix together rice and peppers. 

Combine dressing ingredients in a jar with a tight fitting lid. Shake well. Pour over salad and toss to coat. Cover and chill for at least 2 hours before serving.


Dig in!

Tuesday, September 9, 2014

Snow Pea Cold Noodle Salad

I AM SO TIRED! I stay up wayyy too late every night to watch television not appropriate for the 4 year old's eyes and crochet. I regret it every morning. EVERY.MORNING.

Complaint done.

I stumbled across these little cucumbers at our local produce stand. I figured they were for pickling, but the lady working there said they were good for salads. I bought a few bunches and used them in the salad below.





Snow Pea Cold Noodle Salad

2 cups snow peas, cut diagonally into strips
Salt
12 ozs soba/buckwheat noodles
2 scallions, white and green parts diced
1 medium carrot, shredded
1/2 cup thin matchstick cut cucumbers

Dressing:
2 teaspoons toasted sesame oil
1/3 cup rice vinegar
1/4 cup olive oil
3 tablespoons soy sauce
1 garlic clove, grated


Bring 4 cups of water to boil and salt. 

Boil snow peas for 1 minute and immediately plunge into ice water using a slotted spoon. Place soba noodles in boiling water and cook according to package directions. Drain and rinse with cold water. Pour snow peas over top. 

Meanwhile, combine dressing ingredients. 

Toss rest of veggies, noodles and dressing ingredients together and chill for about an hour. 


Dig in!

Saturday, September 6, 2014

Hard Rock Cafe BBQ Baked Beans

Yes, it HAS been over a month since my last post. Life has been hectic...

I will do a catch up post next time, but for now....

Another copycat recipe...

I've never actually had the beans in the restaurant, but the recipe seemed yummy so I gave it a try. They were really REALLY yummy. The original recipe called for twice as much chili powder as I put below, so it's up to you if you want to add more. They were plenty spice with half as much, in my opinion.




Hard Rock Cafe BBQ Beans

Two 15 oz cans pinto beans, one drained, 1 with liquid
2 teaspoons cornstarch
2 tablespoons water
1/2 cup ketchup
1/3 cup white vinegar
1/2 cup packed brown sugar
2 tablespoons diced onions(I used dry)
1 teaspoon yellow mustard
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup crumbled cooked bacon for serving(I used fake bacon bits)

Preheat oven to 350.

Pour pinto beans into a 2 quart casserole dish. Dissolve cornstarch in the 2 tablespoons of water and stir until dissolved. Add to beans and stir. 

Add the remaining ingredients, except bacon, stir to combine. Cover. Baked for 90 minutes, stirring every 30. Cook for 5 to 10 before serving. Top with bacon.


Dig in!



Wednesday, July 30, 2014

Cheesy Cauliflower Bake

Who else out there is watching Extant? I am on the 3rd episode..woo...good stuff! I hope it sticks around, sci fi shows don't always do well in mainstream television. 

BTW....it 'feels' like 100 degrees here today. LORDY it's HOT. 


Food time!

This recipe is super-easy, the 'hardest' part is cutting up the cauliflower. But it's worth it...yum.


Cheesy Cauliflower Bake


4 ounces cream cheese, softened and cubed
12 ounces cauliflower florets, steamed
6 to 8 ounces white cheddar, shredded
1/2 cup baking mix 
1/2 cup ricotta cheese
3 large eggs, beaten
1/2 cup milk
1/4 cup sliced green onions
1/2 teaspoon salt


Preheat oven to 400. 

Coarsely chop cauliflower. 

Combine cheddar and cream cheese. Stir in baking mix and ricotta, blend until smooth Stir in eggs, milk, green onions and salt. Stir in cauliflower. 

Transfer to a greased 2 quart baking dish. Bake for 25 to 30 minutes, until center is set and browned. 


Dig in!