I was able to whip these up in about 20 minutes or so, and get them chilling in the fridge. The thing that takes the longest is melting the chocolate for dipping and letting them harden back up in the fridge again. Other than that, easy-peasy! :)
PEANUT BUTTER BALLS
INGREDIENTS:
2 C. Creamy Peanut Butter
3 C. Rice Krispies
3 C. Powdered Sugar
1/4 C. Butter; melted
3 Pkgs. Chocolate Chips; melted
Mix together all except the Chocolate Chips. Shape into balls and refrigerate to firm up. Melt Chocolate and dip each ball. Place on wax paper covered cookie sheets in the fridge to harden chocolate. Store in airtight container in the fridge. (I also have these in my freezer right now.)
I'm looking forward to breaking out all of the treats and making cookie platters this year. I have a few more items left to bake, as I do so I will post the recipes!
Monday, December 9, 2013
An Easy 2-Pot Meal!
After baking and making Rock Candy all day on Saturday, I was a bit nervous that this meal that I told my Mom and Bro that I would make them was going to be more time consuming than it actually was. It turned out to be super easy, and one that I will definitely make again.
My boss today gave it 2 thumbs up when we had some of the leftovers for lunch! Another plus! :)
CHICKEN FLORENTINE CASSEROLE
INGREDIENTS:
1 tsp. Oil
1 Lb. Boneless Chicken Breasts; cut up bite sized
1 Clove Garlic; minced
1 Tub (10 oz.) Philadelphia Italian Cheese & Herb Cooking Crème
3/4 C. Milk
2 C. Bowtie Pasta; cooked
1 Pkg. (10 oz.) Frozen Chopped Spinach; thawed and drained
2 C. Shredded Mozzarella Cheese
4 Slices Bacon; crumbled
Heat oven to 375. Spray a 2-quart casserole dish with cooking spray. Heat Oil in a large skillet. Add Chicken and Garlic. Cook and stir until Chicken is cooked through. Stir in all the remaining ingredients EXCEPT the bacon. Spoon into casserole dish. COVER and bake for 25 minutes; or until heated through. Uncovering and sprinkling with Bacon after 15 minutes of baking. Bake uncovered for remaining time.
My boss today gave it 2 thumbs up when we had some of the leftovers for lunch! Another plus! :)
CHICKEN FLORENTINE CASSEROLE
INGREDIENTS:
1 tsp. Oil
1 Lb. Boneless Chicken Breasts; cut up bite sized
1 Clove Garlic; minced
1 Tub (10 oz.) Philadelphia Italian Cheese & Herb Cooking Crème
3/4 C. Milk
2 C. Bowtie Pasta; cooked
1 Pkg. (10 oz.) Frozen Chopped Spinach; thawed and drained
2 C. Shredded Mozzarella Cheese
4 Slices Bacon; crumbled
Heat oven to 375. Spray a 2-quart casserole dish with cooking spray. Heat Oil in a large skillet. Add Chicken and Garlic. Cook and stir until Chicken is cooked through. Stir in all the remaining ingredients EXCEPT the bacon. Spoon into casserole dish. COVER and bake for 25 minutes; or until heated through. Uncovering and sprinkling with Bacon after 15 minutes of baking. Bake uncovered for remaining time.
A Girl & Her Kitchen!
It's that time of year again. The time when I start to bake for Christmas! I LOVE this time of year, but each time I start on a new task I have to ask myself why I love it so much! I love to see all of the lights and trees, I love to shop for my loved ones, and I love to bake. I often give away a lot of baked goods as presents, and this year will be no different.
Almost all of my Christmas shopping is done and wrapped beneath my glowing Christmas Tree! I admire them all each night when I'm in my living room. There's something about the magic and wonder of Christmas. I love the Christmas story about Christ's birth, and I especially LOVE the wonderment in my 4-year-old Sunday Schools kiddos eyes when we talked about this yesterday!
This weekend I spent Saturday baking and making Rock Candy. Ten different flavors of Rock Candy to be exact! And WOW was that very time consuming, but of so worth the rewards. I also made my Mom and Bro dinner on Saturday night, which turned out very good. I will share that recipe in my next post.
In this post I am going to share my recipe for the Cookie Dough Truffles I made. :)
COOKIE DOUGH TRUFFLES
INGREDIENTS:
1/2 C. Butter; softened
3/4 C. Brown Sugar
1 tsp. Vanilla
2 C. Flour
1 (14 oz.) Can Sweetened Condensed Milk
1/2 C. Mini Chocolate Chips (I probably used closer to 1 C.)
1 1/2 lbs. Chocolate Bark; melted
In a large bowl, cream Butter & Brown Sugar until creamy. Add Vanilla. Gradually beat in Flour & add Sweetened Condensed Milk. Add Chocolate Chips; mix well. Shape into 1-inch balls and place on waxed paper covered cookie sheets. Chill for 2 hours. Melt Chocolate Bark in Double Boiler and dip Cookie Balls. Place back on cookie sheets and chill until set. Store in fridge. (I have mine in the freezer. They freeze very well.)
These are a favorite of mine, and are so easy to make.
Almost all of my Christmas shopping is done and wrapped beneath my glowing Christmas Tree! I admire them all each night when I'm in my living room. There's something about the magic and wonder of Christmas. I love the Christmas story about Christ's birth, and I especially LOVE the wonderment in my 4-year-old Sunday Schools kiddos eyes when we talked about this yesterday!
This weekend I spent Saturday baking and making Rock Candy. Ten different flavors of Rock Candy to be exact! And WOW was that very time consuming, but of so worth the rewards. I also made my Mom and Bro dinner on Saturday night, which turned out very good. I will share that recipe in my next post.
In this post I am going to share my recipe for the Cookie Dough Truffles I made. :)
COOKIE DOUGH TRUFFLES
INGREDIENTS:
1/2 C. Butter; softened
3/4 C. Brown Sugar
1 tsp. Vanilla
2 C. Flour
1 (14 oz.) Can Sweetened Condensed Milk
1/2 C. Mini Chocolate Chips (I probably used closer to 1 C.)
1 1/2 lbs. Chocolate Bark; melted
In a large bowl, cream Butter & Brown Sugar until creamy. Add Vanilla. Gradually beat in Flour & add Sweetened Condensed Milk. Add Chocolate Chips; mix well. Shape into 1-inch balls and place on waxed paper covered cookie sheets. Chill for 2 hours. Melt Chocolate Bark in Double Boiler and dip Cookie Balls. Place back on cookie sheets and chill until set. Store in fridge. (I have mine in the freezer. They freeze very well.)
These are a favorite of mine, and are so easy to make.
Thursday, November 21, 2013
Venison, It's What's For Dinner
Oh how I wish that one of my brothers or my dad hunted. But, alas, they don't. So, I am at the mercy of friends and of co-workers of my brother to occasionally bless us with some. Tonight's dinner was courtesy of one of my brother J's co-workers, and I am very thankful.
VENISON STEAKS IN THE OVEN
INGREDIENTS:
Venison Steaks
1 Stick of Butter
2 Tbsp. Olive Oil
Crushed Peppercorns
In a large skillet, put in the Olive Oil and 2 Tbsp. of the Butter. Melt the Butter. Add the Venison Steaks and sear them. Preheat oven to 475. Place Steaks in a roasting pan and pour the Olive Oil/Butter Mixture from pan over the top. Sprinkle the Peppercorns generously over the steaks. Dot the top of each steak with slices of Butter. Bake for 12 minutes or until reached your desired doneness.
I only baked mine for the 12 minutes and they came out very tender. These were delicious this way. The bro really enjoyed them. His comment to me was, "I figured that you would be able to cook these up a whole lot better than I could, and I was right." Thanks bro!!! I am thrilled that he decided to share them with me, and was happy to have him over to my place for dinner tonight.
Now to figure out how to get my hands on more venison. :-)
VENISON STEAKS IN THE OVEN
INGREDIENTS:
Venison Steaks
1 Stick of Butter
2 Tbsp. Olive Oil
Crushed Peppercorns
In a large skillet, put in the Olive Oil and 2 Tbsp. of the Butter. Melt the Butter. Add the Venison Steaks and sear them. Preheat oven to 475. Place Steaks in a roasting pan and pour the Olive Oil/Butter Mixture from pan over the top. Sprinkle the Peppercorns generously over the steaks. Dot the top of each steak with slices of Butter. Bake for 12 minutes or until reached your desired doneness.
I only baked mine for the 12 minutes and they came out very tender. These were delicious this way. The bro really enjoyed them. His comment to me was, "I figured that you would be able to cook these up a whole lot better than I could, and I was right." Thanks bro!!! I am thrilled that he decided to share them with me, and was happy to have him over to my place for dinner tonight.
Now to figure out how to get my hands on more venison. :-)
Monday, November 4, 2013
Worth A Repost!
Now that Fall is here, and there's a chill in the air I wanted to repost this recipe for those of you who are new to my blog. It is a delicious recipe, that I really love. Give it a try.
SAUSAGE EGG CASSEROLE
INGREDIENTS:
8-10 Hard Boiled Eggs; halved
1/4 C. Butter or Margarine; melted
1/4 C. Flour
1/2 tsp. Salt
Dash of Pepper
2 C. Milk
1 Lb. Pork Sausage; browned and drained
1 Can Whole Kernel Corn; drained
1 C. Soft Bread Pieces (I used 3 slices of white bread)
Preheat oven to 375. Spray a 1 1/2 quart casserole dish. Put half of the Egg halves in bottom of dish. In saucepan, melt Butter. Blend in Flour, Salt & Pepper. Add Milk all at once. Cook, stirring constantly until mixture thickens. Stir in Sausage and Corn. Pour Sausage mixture over the Eggs. Top with remaining Egg halves and Bread Pieces. Bake for 20-25 minutes; or until heated through.
SAUSAGE EGG CASSEROLE
INGREDIENTS:
8-10 Hard Boiled Eggs; halved
1/4 C. Butter or Margarine; melted
1/4 C. Flour
1/2 tsp. Salt
Dash of Pepper
2 C. Milk
1 Lb. Pork Sausage; browned and drained
1 Can Whole Kernel Corn; drained
1 C. Soft Bread Pieces (I used 3 slices of white bread)
Preheat oven to 375. Spray a 1 1/2 quart casserole dish. Put half of the Egg halves in bottom of dish. In saucepan, melt Butter. Blend in Flour, Salt & Pepper. Add Milk all at once. Cook, stirring constantly until mixture thickens. Stir in Sausage and Corn. Pour Sausage mixture over the Eggs. Top with remaining Egg halves and Bread Pieces. Bake for 20-25 minutes; or until heated through.
Saturday, October 19, 2013
It's FALL--Time For ALL Things Pumpkin!!!!!!
I LOVE Fall, it's my favorite season! I love all the changing colors and the cooler temperatures...although right now in Michigan it is very cold and feels more like Winter than Fall, and to be honest, I'm feeling a little jipped. It rained for three straight days this week, was sunny yesterday and has been rainy and cold all day again today! Needless to say, I am sick of the rain!
But, on a happier note I found this recipe while trolling the internet and decided that this morning was the perfect time to make them. I'm not sure where I get my love for all things Pumpkin related, because it's sure not from my Mother. When I told her about these brownies...she told me that they didn't sound good and they shouldn't be called brownies...because brownies should only be made of chocolate! The bro had the same response. Hmmph! ;-)
PUMPKIN BROWNIES
INGREDIENTS:
1 C. Butter; softened
2 C. Sugar
2 tsp. Cinnamon
2 Eggs
1 C. Pumpkin Puree
2 tsp. Vanilla
1 1/2 C. Flour
Preheat the oven to 350. Spray a 9x13 pan with Non-stick Cooking Spray. Cream the Butter and Sugar. Add Cinnamon, Eggs, Pumpkin and Vanilla; mix well. Stir in the Flour. Pour into pan and bake for 30-40 minutes; or until toothpick inserted in center comes out clean. (I will probably add chocolate chips the next time I make them. They are delicious, but I think that chocolate chips will add to the greatness!)
Give them a try! I would love to know what you think of them too! :-)
But, on a happier note I found this recipe while trolling the internet and decided that this morning was the perfect time to make them. I'm not sure where I get my love for all things Pumpkin related, because it's sure not from my Mother. When I told her about these brownies...she told me that they didn't sound good and they shouldn't be called brownies...because brownies should only be made of chocolate! The bro had the same response. Hmmph! ;-)
PUMPKIN BROWNIES
INGREDIENTS:
1 C. Butter; softened
2 C. Sugar
2 tsp. Cinnamon
2 Eggs
1 C. Pumpkin Puree
2 tsp. Vanilla
1 1/2 C. Flour
Preheat the oven to 350. Spray a 9x13 pan with Non-stick Cooking Spray. Cream the Butter and Sugar. Add Cinnamon, Eggs, Pumpkin and Vanilla; mix well. Stir in the Flour. Pour into pan and bake for 30-40 minutes; or until toothpick inserted in center comes out clean. (I will probably add chocolate chips the next time I make them. They are delicious, but I think that chocolate chips will add to the greatness!)
Give them a try! I would love to know what you think of them too! :-)
Friday, September 6, 2013
An Easy Dinner Idea...Tasty Too!
I may have posted this recipe before, but I'm sure that it was a while ago. Anyway, my Mom texted me this morning and asked if I could repost this. I believe that she is making this at her house for the bro tonight. Lucky boy!
The beauty of this recipe is that the leftovers taste just as good, if not better!
MOSTACCIOLI
INGREDIENTS:
1 Lb. Ground Beef
1/2 C. Green Pepper; chopped
1/2 C. Onion; chopped
2 C. Tomatoes
6 oz. Tomato Paste
1 Bay Leaf
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 C. Water
4 C. Cooked Mostaccioli Noodles
1/2 Lb. Thinly Sliced Velveeta
Grated Parmesan Cheese
Preheat the oven to 250. Brown the meat slowly. Add Pepper and Onion, cook until tender. Stir in the Tomatoes, Paste, Water and Seasonings. Simmer 15 minutes, then remove the bay leaf. In a greased 2 quart casserole, layer Noodles, Meat Sauce, and Velveeta Cheese. Repeat 2 or 3 times. Top with Parmesan Cheese. Bake for 35 minutes.
The beauty of this recipe is that the leftovers taste just as good, if not better!
MOSTACCIOLI
INGREDIENTS:
1 Lb. Ground Beef
1/2 C. Green Pepper; chopped
1/2 C. Onion; chopped
2 C. Tomatoes
6 oz. Tomato Paste
1 Bay Leaf
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 C. Water
4 C. Cooked Mostaccioli Noodles
1/2 Lb. Thinly Sliced Velveeta
Grated Parmesan Cheese
Preheat the oven to 250. Brown the meat slowly. Add Pepper and Onion, cook until tender. Stir in the Tomatoes, Paste, Water and Seasonings. Simmer 15 minutes, then remove the bay leaf. In a greased 2 quart casserole, layer Noodles, Meat Sauce, and Velveeta Cheese. Repeat 2 or 3 times. Top with Parmesan Cheese. Bake for 35 minutes.
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