Friday, November 15, 2013

Cheesy Potato Casserole with French's Fried Onions

Cheesy Potato Casserole with French's Fried Onions

Ingredients:
28 oz potatoes O'Brien
2 cups shredded cheddar cheese
1/4 cup melted butter
8 oz sour cream
1 can cream of mushroom soup
3/4 cup french's fried onions

Directions:
Mix melted butter, sour cream, and mushroom soup together until combined. Stir in 2 cups shredded cheddar cheese. Mix in potatoes and pour mixture into a greased casserole dish. Top with french's fried onions. Bake 50-60 minutes at 250 or until hot throughout. Cover with foil if the topping starts to brown too much!

Tuesday, November 5, 2013

Chuys Copycat Salsa Fresca Recipe



Chuys Copycat Salsa Fresca Recipe

Ingredients: 
1 jalapeno 
1/4 cup cilantro
2 tablespoons yellow onion
2 tomatoes
1 tsp white vinegar
pinch of salt

Directions: 
Add all ingredients to food processor and blend until desired consistency! 

Sunday, June 16, 2013

Pecan pie bars



Shorbread Crust:
3 cups all-purpose flour
1/2 cup brown sugar
1 cup salted butter

Pecan Filling:
4 eggs
1 1/4 cup honey
3/4 cups white sugar
3/4 cups brown sugar
4 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups chopped pecans

Directions:
Preheat oven to 350 degrees F. Grease a a 9 x 13 pan and a 9 x 9 pan.

In a large bowl, stir together the flour, and brown sugar. Cut in 1 cup of butter until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pans, and press in firmly. Pour about 2/3 crust into the large pan, and 1/3 into the small. Bake crust by itself for 20 minutes.

While the crust is baking, prepare your pecan filling. Using a mixer, mix together the eggs, honey, brown sugar, white sugar, butter, and vanilla until smooth. Gently stir in the chopped pecans. (*Feel free to add chocolate chips as well!) Spread the filling evenly over the crust as soon as it comes out of the oven. 

Place your pans back in toe oven and bake for  an additional 20-25 minutes in the preheated oven, or until the filling is set. Allow to cool completely before slicing into bars.









Wednesday, May 8, 2013

Cream Cheese Chocolate Cupcakes


Cream Cheese Filling Ingredients:
1 package (8 ounces) Cream Cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips

Cupcake Ingredients: 
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Cream Cheese Filling Directions:
In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.

Cupcake Directions:
In a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.

Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely



Chicken marinara with quinoa pasta


Chicken marinade:
4 chicken breasts
1/2 cup red wine vinegar
1/2 cup olive oil
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons oregano
1 tsp pepper
1/4 tsp tyme
1 tsp basil
1 tablespoon parsley
1 tablespoon garlic salt

Other Ingredients:
1 box quinoa pasta
1 jar marinara sauce 

Directions: Mix together marinade ingredients and place in a zip lock bag with 4 chicken breasts. Let marinade for at least 2 hours in the fridge, or overnight. 
Tip: Works even better if you tenderize the chicken breasts and poke a few holes in them before placing them in the bag with the marinade. 

Grill chicken on BBQ or cook in a skillet. Cut chicken into thin slices against the grain to get very tender slices of chicken. Cook a box of quinoa noodles according to the directions on the box and heat marinara sauce in a pot on the stove. Toss noodles in marinara sauce and serve chicken on top. Makes 4 servings.


Gluten free cinnamon apple protein pancakes



Ingredients:
2 eggs
1/2 cup vanilla almond milk
1 small banana, overripe
1 tsp cinnamon
3/4 cup gluten free flour
2 tablespoons rice protein powder
1 tsp stevia
1 apple

Directions: Peel and chop apple into thin, small slices and set aside. With a whisk, beat together eggs, almond milk, and banana. Stir in cinnamon, gluten free flour, protein powder, and stevia until combined. Heat a pan over medium-low heat and saute 1/2 of the apple until soft. Pour 1/2 of pancake batter over apples and cook until the top side starts to bubble. Flip pancake and cook until the other side is fully cooked. Repeat with other 1/2 apple and other 1/2 of pancake batter. Makes 2 servings. Top with more sliced apples or banana and agave nectar. 

Tuesday, May 7, 2013

Blueberry Muffins


Muffin Ingredients:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 tsp vanilla extract
1 cup fresh blueberries

Crumb Topping Ingredients: 
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Muffins:
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Add 2 tsp vanilla extract to batter. Gently fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.

Crumb Topping: 
In a separate bowl, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon with a fork. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes in a preheated oven, or until a toothpick inserted comes out clean.


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