Thursday, April 30, 2015

Key Lime Pie Ice Cream Cake

· 1 frozen key lime pie, thawed
· ½ gallon ice cream, slightly softened
· Frozen non-dairy topping to garnish

1. In a large mixing bowl, crumble the thawed pie. Mix in the ice cream and combine well.
2. Spread the mixture into a 9x13-inch baking dish and freeze at least 20 minutes.
3. Remove from freezer about 5-10 minutes before serve and top with non-dairy topping.

Wednesday, April 29, 2015

Beef and Black Bean Enchiladas

· 1 ½ pounds ground beef
· 1 onion chopped
· 1 can Rotel tomatoes, drained
· 2 cups shredded cheddar cheese
· 1 (4-ounce) chopped black olives, drained (optional)
· 1 can black beans, rinsed and drained
· 1 (10-ounce) can cream of mushroom soup
· 1 (10-ounce) can enchilada sauce
· 8 – 10 tortillas, flour or whole wheat

1. Preheat oven to 350 degrees.
2. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside.
3. In a large skillet over medium heat, cook the ground beef until browned and crumbly. Drain off fat.
4. Stir in the onion and sauté 4 to 5 minutes. Stir in tomatoes, 1 ½ cups cheese, olives and black beans. Stir until cheese is melted and all ingredients are mixed together.
5. Spoon the beef mixture into each tortilla and roll up. Place in baking dish seam side down.
6. In a small bowl, combine the mushroom soup and enchilada sauce. Pour over the enchiladas and sprinkle with remaining cheese.
7. Bake for 30-40 minutes or until bubbly.

Tuesday, April 28, 2015

Slow Cooker Spanish Rie

1 cup long cooking rice, uncooked
1 cup water
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
1 teaspoon chili powder
½ teaspoon salt
1 can diced tomatoes

1. Combine rice, water, onion, pepper, garlic, chili powder and salt in a slow cooker sprayed with cooking spray. Pour tomatoes over the top of mixture.
2. Cover and cook on low for 1 ½ - 2 hours.

Monday, April 27, 2015

Spicy Chicken Baked Tacos

· 1 ½ pound cooked and shredded chicken breast
· 1 jalapeno, chopped
· 1 package taco seasoning
· 3 cups medium salsa
· 1 tablespoon olive oil
· 3 cups pepper jack cheese, shredded
· 8 taco shells (these Stand and Stuff Taco Shells work great!)

1. Preheat oven to 450 degrees.
2. In a large skillet over medium heat, mix together the cooked chicken, jalapeno, taco seasoning, salsa and olive oil. Reduce heat to low and simmer 5-10 minutes. Note: remove the seeds from the jalapeno if less heat is preferred.
3. Spray a 9x13-inch baking dish with cooking spray. Line up the taco shells. Divide the chicken mixture between the shells. Top with cheese and place in the oven.
4. Bake about 10 minutes or until cheese is bubbly and bro

Sunday, April 26, 2015

5 Year Anniversary Edition: Slow Cooker Macaroni and Cheese Edition

You've seen this on the blog before but we are bringing it back for the "Best of the Past 5 Year!" 
  • 2 cups uncooked elbow macaroni
  • 1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
  • 1 cup milk
  • ½ sour cream
  • ¼ cup butter, cubed
  • ½ teaspoon onion powder
  • ¼ teaspoon pepper
  • 1/8 teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  1.  Cook macaroni according to package directions for al dente. 
  2. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended.  Stir in cheese until melted.
  3. Drain pasta; transfer to greased 3 quart slow cooker.  Stir in cheese mixture.  Cook, covered on low 1-2 hours or until heated through.

Saturday, April 25, 2015

5 Year Anniversary Week: Crunchy Cranberry Salad Edition

·         1 (3 ounce) package strawberry gelatin
·         1 (3 ounce) package raspberry gelatin
·         2 cups boiling water
·         1 (10 ounce) package frozen sliced strawberries, partially thawed
·         1 (15 ¼ ounce) can crushed pineapple, don’t drained
·         1 (16 ounce) can whole berry cranberry sauce
·         1 cup chopped celery
·         ½ cup chopped pecans
  1.  Dissolve gelatins in boiling water and let cool.
  2. Add strawberries, pineapple, cranberry sauce, celery and pecans.
  3. Spoon into a 12x8x2 pan or your favorite mold, sprayed lightly with cooking spray. Cover and chill until firm.
  4. Unmold onto a lettuce-lined plate.
This recipe is best if prepared the day before serving. 

Friday, April 24, 2015

5 Year Anniversary Week: The Best Strawberry Cake

This is probably our most popular dessert ever!  It's amazing!

Ingredients for Cake:
·         1 (18.25-ounce) box white cake mix
·         1 (3-ounce) box strawberry-flavored instant gelatin
·         1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
·         4 large eggs
·         1/2 cup vegetable oil
·         1/4 cup water
Ingredients for Strawberry Cream Cheese Frosting:
·         1/4 cup butter, softened
·         1 (8-ounce) package cream cheese, softened
·         1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
·         1/2 teaspoon strawberry extract
·         7 cups confectioners' sugar
·         Freshly sliced strawberries, for garnish, optional
Directions for the Cake:
  1.  Preheat oven to 350 degrees. Lightly grease 3 8-inch round cake pans.
  2.  In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.
  3.  Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
Directions for the frosting:
  1.  In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.)
  2. Gradually add confectioners' sugar, beating until smooth. Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Thursday, April 23, 2015

5 Year Anniversary Week: Chubby Hubby Bars Edition

·         2 1/2 cups all-purpose flour
·         1 cup (2 sticks) butter, room temperature
·         1 cup brown sugar
·         1/2 cup white sugar
·         2 eggs
·         2 tsp vanilla
·         1 tsp baking soda
·         1 tsp coarse sea salt
·         1 1/2 cups coarsely chopped pretzels
·         2 cups coarsely chopped full sized Reese’s Peanut Butter Cups
·         1 (14 ounce) bag of caramels, unwrapped
·         2 tablespoons water
·         2 cups semi -sweet chocolate chips, melted
  1.  Preheat oven to 350 degrees. 
  2. Spray a 9×13 pan lightly with cooking spray.
  3. Beat together butter and sugars until light and fluffy, approx 1 min.
  4. Add eggs and vanilla, mix until incorporated.
  5. On low speed add in salt, baking soda and flour, mixing until just combined.
  6. Slowly add in the peanut butter cups and pretzels, gently mixing until evenly distributed.
  7. Spread in the prepared pan and bake for 25 minutes.
  8. Let cool completely. Approx 30 minutes to an hour.
  9. When cooled, melt the caramels and 1 Tbsp water in a microwave safe bowl stirring every minute until melted.
  10. Pour over the bars.
  11. Chill in fridge for 15 minutes to set caramel.
  12. Melt your chocolate chips in a double boiler or microwave and spread over caramel.
  13. Put back in the fridge for at least 30 minutes or until chocolate is set.
  14. Cut into squares when ready to serve.

Wednesday, April 22, 2015

5 Year Anniversary Week: Corny Cornbread Muffin Edition

We are continuing are 5 Year Anniversary Week with another one of our most popular recipes - Corny Cornbread Muffins!  You'll love these - everybody does!

·         1 cup cornmeal
·         1 egg
·         1 teaspoon baking powder
·         1 cup sour cream
·         ½ cup cooking oil
·         1 small can of whole kernel corn, undrained
  1.  Preheat oven to 400 degrees.
  2. Spray muffin pan with cooking spray.  
  3.  Combine all ingredients and mix well.
  4. Pour batter into muffin pan, filling about half full.
  5. Bake for 15 - 20 minutes, until golden brown.