Friday, January 30, 2015

Salted Chocolate Chip Rollo Cookies

Ingredients:
· 2 cups all-purpose flour
· 2 cups plus 2 tablespoons cake flour
· 1 ½ teaspoons baking powder
· 1 ½ teaspoons salt
· 1 ¼ teaspoons baking soda
· 1 ¼ cups unsalted butter, at room temperature
· ½ cup creamy peanut butter
· 1 1/3 cups light brown sugar
· 1 cup plus 2 tablespoons white sugar
· 2 eggs
· 2 teaspoons vanilla
· 1 ½ cups mini Rollos, halved
· ¾ cup milk chocolate chips
· ¾ cup peanut butter chips
· Sea salt

Directions:
1. Whisk flours, baking powder, salt and baking soda together in a medium bowl; set aside.
2. In the bowl of a stand mixer, beat the butter and peanut butter together on medium speed until light and fluffy about 2 minutes. Scrape sides if necessary. Add sugars and continue beating on medium speed until light and fluffy, about 3 or 4 minutes.
3. Add the eggs, one at a time, until well combined; then add vanilla. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Using a rubber spatula, stir in Rollos, chocolate chips and peanut butter chips.
4. Press plastic wrap against the dough and refrigerate for about 24 hours. Dough may be used in bathes and can be refrigerated up to 72 hours.
5. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
6. Drop dough by heaping rounded tablespoons on the baking sheet, leaving at least 2 inches space between the cookies. Sprinkle with sea salt and bake for 15-17 minutes or until edges or set and golden brown.
7. Transfer the baking sheet to wire rack and allow the cookies to cool for a few minutes before removing the cookies to rack to cool completely.

Thursday, January 29, 2015

Nutella Pretzel Fruit Bites

Ingredients:
· 1 cup diced blueberries
· 1 cup diced strawberries
· 18 tablespoons Nutella
· 18 pretzel crisps

Directions:
1. Combine blueberries and strawberries in a small bowl.
2. Spread Nutella on the pretzel crisps and sprinkle with fruit.

Friday, January 23, 2015

Skinny Brownies

Y'all I made these not too long ago and honestly, had pretty low expectations.  I'll admit I'm not a fan of a skinny dessert trying to masquerade as the real thing.  However, I tweaked this recipe a few times and I'll be, if it doesn't taste pretty darn good ... moist and chocolatey, even my 25 year old son said so.  And that's a ringing endorsement if there ever was one.  

Ingredients:
*  3/4 cup nonfat Greek yogurt (I used the Best Choice store brand and it's awesome)
*  1/4 cup skim milk
* 1/2 cup cocoa powder
* 1/2 cup Truvia
* 1 large egg
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 cup chocolate chips

Directions:
1.  Preheat oven to 350 degrees.  Grease an 8x8-inch baking dish.  (I used glass)
2.  Combine all ingredients in a large bowl and mix well.  Pour into the prepared dish and bake for approx. 25 minutes or until a wooden pick in the center comes out clean.
3.  Cool completely before cutting.

** If my calculations are correct, cutting this pan into 16 brownies, each brownie is 88 calories. Not too bad ... if you can only eat one ....





Thursday, January 22, 2015

Low Fat Chocolate Muffins

Ingredients:
· 1 ½ cups all-purpose flour
· ¾ cup sugar
· ¼ cup cocoa
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· ½ teaspoon salt
· 2/3 cups fat-free vanilla yogurt
· 2/3 cup skim milk
· ½ teaspoon vanilla
· ½ cup semi-sweet chocolate chips

Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, combine the first six ingredients. Stir in yogurt, milk, vanilla and chocolate chips just until moistened. Coat muffin cups with cooking spray. Fill two-thirds full.
3. Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Tuesday, January 20, 2015

Veggie Pasta

Ingredients:
· 8 ounces thin spaghetti noodles
· Cajun seasoning, to taste
· Salt and pepper, to taste
· ¼ cup olive oil
· 2 tablespoons minced garlic
· 1 ½ cups fresh broccoli, finely diced
· 1 cup cauliflower, finely diced
· ½ green bell pepper, finely diced
· 4 vine-ripe tomatoes, finely diced
· 2 green onions, diced
· ½ cup sliced black olives
· Parmesan cheese

Directions:
1. Cook spaghetti according to package directions. Drain. Season noodles with Cajun seasoning, salt and pepper.
2. In a large skillet, over medium heat, add olive oil and garlic. Sauté for about 5 minutes. Add vegetables and sauté for about 15 minutes or until reached desired doneness. Toss vegetables with pasta.
3. When serving, sprinkle with Parmesan cheese.

Monday, January 19, 2015

Spinach and Feta Stuffed Chicken Breasts

Ingredients:
* 2 1/2 tablespoons olive oil, divided
* 1 cup chopped yellow onion
* 2 tablespoons fresh dill
* 2 cups baby spinach
* 1/2 cup feta cheese
* 4 skinless, boneless chicken breasts
* Salt and Pepper, to taste

Directions:
1. Heat a large skillet over medium heat, add 1 tablespoon olive oil and onion. Cook about 10 minutes, stirring frequently. Remove from heat and stir in dill, spinach and feta cheese. Cover skillet with lid and let sit for 10 minutes.
2. Flatten chicken breasts and cut a horizontal slit through the center. Stuff each with spinach mixture. Close pocket with toothpicks. Sprinkle with salt and pepper.
3. Heat skillet over medium heat and add 1 1/2 tablespoons olive oil. Add chicken breasts and cook 10 minutes. Turn chicken and cover pan. Cook about 10 more minutes or until chicken is done.

Thursday, January 15, 2015

Baked Beef Ravioli

Ingredients:
· 2 (9 ounce) packages refrigerated cheese-filled ravioli
· 1 ½ pounds ground beef
· 1 cup chopped onion
· 1 (14.5 ounce) can diced tomatoes, undrained
· 1 (10.75 ounce) can condensed tomato soup
· 1 teaspoon dried basil
· 1 teaspoon dried oregano
· 1 ½ cups shredded mozzarella cheese

Directions:
1. Preheat oven to 375 degrees. Cook ravioli according to package directions, drain. Return ravioli to hot pan and keep warm.
2. In a large skillet, cook ground beef and onion over medium-high heat until beef is browned and crumbled and onion is tender. Drain off fat. Stir in tomatoes, soup, basil and oregano. Gently stir in cooked ravioli.
3. Transfer mixture to an ungreased 3-quart shallow baking dish. Sprinkle with cheese. Bake for 20 minutes or until heated through.

Wednesday, January 14, 2015

Do you like to grocery shop?

Check out Crevolyn's latest column in the Gainesville Times here.... all about grocery shopping plus a great chili recipe!

Mexican Black Bean and Rice Casserole

Ingredients:
· 1 pound bulk pork sausage
· 2 (14.5 ounce) cans Mexican-style stewed tomatoes, undrained
· 2 cups cooked Spanish rice
· 1 (15-ounce) can black beans, rinsed and drained
· ¾ cup coarsely chopped green pepper (1 medium pepper)
· 1 cup shredded cheese
· Sour cream, corn chips, tortilla chips, jalapenos, for garnish

Directions:

1. Preheat oven to 350 degrees. In a large skillet, brown and crumble the sausage. Drain off fat.
2. Stir in tomatoes, cooked rice, black beans and green pepper. Transfer to a 3 quart baking dish.
3. Bake, uncovered, for 40-45 minutes or until heated through. Sprinkle with cheese.
4. Serve with sour cream, chips and/or jalapenos.

Monday, January 12, 2015

Garlic Parmesan Chicken and Noodles

All this week I thought we would talk about some great casserole recipes. Hearty casseroles make for some weeknight wonderful meals. This one is full of flavors using a rotisserie chicken which is always a quick and easy fix for a busy evening.

Ingredients:
· 6 ounces extra-wide egg noodles
· 1 tablespoon butter
· 2 tablespoons minced garlic
· 1 tablespoon all-purpose flour
· 1 ¾ cup milk, half-and-half or light cream
· 2 cups shredded rotisserie chicken
· 1 cup shredded Parmesan cheese
· ½ cup Italian bread crumbs
· 2 tablespoons butter, melted

Directions:
1. Preheat oven to 425 degrees. Cook noodles according to package directions.
2. In a large saucepan melt 1 tablespoon butter over medium heat. Add minced garlic and stir for 30 seconds. Add flour; cook and stir for a minute. Gradually stir in milk and continue to stir until thickened and bubbly.
3. Add chicken and ½ cup cheese, heat through. Gently stir in cooked noodles. Pour mixture into a greased 2 quart baking dish.
4. In a medium bowl, combine remaining ½ cup cheese with breadcrumbs and 2 tablespoons melted butter; toss to combine.
5. Sprinkle casserole with breadcrumb mixture. Bake, uncovered, for about 10 minutes or until topping starts to brown.


Sunday, January 11, 2015

Slow Cooker Candied Pecans

Okay ... one last favorite from 2014!  A lot of folks raved about these pecans and they really are the best!  Check out the recipe for Slow Cooker Candied Pecans here

Saturday, January 10, 2015

Bacon Chocolate Cupcakes

I just couldn't resist posting another popular recipe from 2014 - Bacon Chocolate Cupcakes!
Check it out here.  You'll be glad you did!

Friday, January 9, 2015

Slow Cooker Heavenly Chocolate Dessert

To round out our Best of 2014 recipes, we had to include this SUPER easy, SUPER delicious dessert.... Slow Cooker Heavenly Chocolate Dessert!  Check it out here. Yum!!!!

Thursday, January 8, 2015

Mushroom Wild Rice

We can't forget about this great side dishes. Check out the Mushroom Wild Rice recipe here.

Wednesday, January 7, 2015

Tuesday, January 6, 2015

Slow Cooker Corn Casserole

For a Best of 2014 side dish, these was an easy choice.... Corn Casserole in the Slow Cooker. What could be better?!  Check it out here.

Monday, January 5, 2015

Peppercorn Roasted Beef Tenderloin

For main dishes, we had to choose the Peppercorn Roasted Beef Tenderloin recipe for the Best of 2014. Check it out here.